{"id":6192,"date":"2016-05-31T12:03:01","date_gmt":"2016-05-31T11:03:01","guid":{"rendered":"http:\/\/old.istitutobrunofranchetti.edu.it\/giornalino\/?p=6192"},"modified":"2020-11-02T15:20:48","modified_gmt":"2020-11-02T14:20:48","slug":"a-culinary-experience-from-bangladesh","status":"publish","type":"post","link":"https:\/\/old.istitutobrunofranchetti.edu.it\/giornalino\/a-culinary-experience-from-bangladesh\/","title":{"rendered":"A CULINARY EXPERIENCE FROM BANGLADESH"},"content":{"rendered":"<div id=\"wp_fb_like_button\" style=\"margin:5px 0;float:none;height:20px;\"><script src=\"http:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/old.istitutobrunofranchetti.edu.it\/giornalino\/a-culinary-experience-from-bangladesh\/\" send=\"true\" layout=\"button_count\" width=\"50\" show_faces=\"true\" font=\"tahoma\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div><p style=\"text-align: justify;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-6195\" src=\"https:\/\/old.istitutobrunofranchetti.edu.it\/giornalino\/wp-content\/fushka.jpg\" alt=\"fushka\" width=\"400\" height=\"300\" \/>by Elma Ahsan 1F<\/p>\n<p style=\"text-align: justify;\">Preparing Bengali food at home brings back loving memories of street snacks or happy times at home in Bngladesh. Elma wants to share her mother\u2019s favourite: Fuska, which, along with Pani Puri, she simply loves. Try and enjoy Fuska either as a starter or as a snack!<\/p>\n<h4 style=\"text-align: justify;\"><strong>How to make Fushka<\/strong><\/h4>\n<p style=\"text-align: justify;\"><strong>Ingredients for the dough<\/strong> (pasta cruda):<\/p>\n<p style=\"text-align: justify;\">1. Semolina-1 cup<br \/>\n2. Flour-1\/2 cup<br \/>\n3. Baking soda-1\/2 ts<br \/>\n4. Salt-1 pinch<br \/>\n5. warm water-around 1\/2 cup<\/p>\n<p style=\"text-align: justify;\">6. Enough Oil for deep frying (friggere le palline di pasta in olio abbondante)<\/p>\n<p style=\"text-align: justify;\"><strong>For the filling<\/strong>:<\/p>\n<p style=\"text-align: justify;\">1. Potatoes &#8211; 3 medium size (mashed)<br \/>\n2. Green chilli &#8211; 5 (finely chopped)<br \/>\n3. Onion &#8211; 1 (finely chopped)<br \/>\n4. Coriander leaves -2 Tbs (tablespoons) finely chopped<br \/>\n5. Salt- 1\/2 ts (teaspoons)<br \/>\n6. Chickpeas (ceci)-500 grams<\/p>\n<p style=\"text-align: justify;\"><strong>For the Tamarind Sauce<\/strong>:<\/p>\n<p style=\"text-align: justify;\">1. Tamarind-50 grams<br \/>\n2. Roasted cumin seed powder-3\/4 ts (teaspoons)<br \/>\n3. Fried red chili powder-1\/4 ts (teaspoons)<br \/>\n4. Salt-1 ts (teaspoons)<br \/>\n5. Black salt-1\/4 ts (teaspoons)<br \/>\n6. Sugar-2 ts (teaspoons)<\/p>\n<p style=\"text-align: justify;\"><strong>Procedure<\/strong>:<\/p>\n<p style=\"text-align: justify;\">1. Put semolina, flour, salt, baking soda,talmakhana in a bowl. Add warm water and make hard dough . Keep aside for 30 minutes.<br \/>\n2. Boil the chickpeas, peel and add the potatoes. Then also add green chili, coriander leaves, salt and onion. Cook until it becomes tender.<br \/>\n3. Leave the tamarind in 1 cup of water for 30 minutes. Make tamarind paste. Mix all the tamarind sauce ingredients and beat well.<br \/>\n4. Now make 6 equal balls from the dough and make roti.<br \/>\n5. Cut roti with a 1 &amp; 1\/2 inch diameter cookie-cutter. Roll and cut the rest of the balls in the same way.<br \/>\n6. Heat plenty of oil in a pan at medium heat. Fry the fuskas until they turn into a golden brown\u00a0colour.<br \/>\n7. Make a big hole in the middle of the fuska shell, insert some ofther stuffing there and serve with tamarind sauce.<\/p>\n<hr \/>\n<p style=\"text-align: justify;\">\n","protected":false},"excerpt":{"rendered":"<p>by Elma Ahsan 1F Preparing Bengali food at home brings back loving memories of street snacks or happy times at home in Bngladesh. Elma wants to share her mother\u2019s favourite: Fuska, which, along with Pani Puri, she simply loves. Try and enjoy Fuska either as a starter or as a snack! How to make Fushka [&hellip;]<\/p>\n","protected":false},"author":328,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25],"tags":[],"class_list":["post-6192","post","type-post","status-publish","format-standard","hentry","category-intcl"],"_links":{"self":[{"href":"https:\/\/old.istitutobrunofranchetti.edu.it\/giornalino\/wp-json\/wp\/v2\/posts\/6192","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/old.istitutobrunofranchetti.edu.it\/giornalino\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/old.istitutobrunofranchetti.edu.it\/giornalino\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/old.istitutobrunofranchetti.edu.it\/giornalino\/wp-json\/wp\/v2\/users\/328"}],"replies":[{"embeddable":true,"href":"https:\/\/old.istitutobrunofranchetti.edu.it\/giornalino\/wp-json\/wp\/v2\/comments?post=6192"}],"version-history":[{"count":8,"href":"https:\/\/old.istitutobrunofranchetti.edu.it\/giornalino\/wp-json\/wp\/v2\/posts\/6192\/revisions"}],"predecessor-version":[{"id":6201,"href":"https:\/\/old.istitutobrunofranchetti.edu.it\/giornalino\/wp-json\/wp\/v2\/posts\/6192\/revisions\/6201"}],"wp:attachment":[{"href":"https:\/\/old.istitutobrunofranchetti.edu.it\/giornalino\/wp-json\/wp\/v2\/media?parent=6192"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/old.istitutobrunofranchetti.edu.it\/giornalino\/wp-json\/wp\/v2\/categories?post=6192"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/old.istitutobrunofranchetti.edu.it\/giornalino\/wp-json\/wp\/v2\/tags?post=6192"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}