sour and spicy!
What exaggeration adds to a rumour, pickles add to food. It helps to
spice up the content and make the experience more enjoyable. Pickles
are almost synonymous with our culture. Every meal seems incomplete
if you don't have some pickle to go along with it.
Alo and Pran organised an extraordinary national pickle competition
on the 22nd of October. 400 participants sent in almost 2400 different
kinds of pickles from all across the country. These were sent to the
Home Economics College laboratory for initial selection and screening.
The best entries were categorised according to the different regions.
sour and spicy was the anthem of the day with six well-known celebrities
from the local media acting as judges. The list included the Principal
of Home Economics College Shahin Ahmed, actress Sharmili Ahmed, artist
Konok Chapa, actress Parvin Sultana Diti and finally model-turned-actress
Sadia Islam Mou.
Once called upon to judge, the celebrities forgot all about their job
and were in fact savouring the delights dished out in front of them.
criteria was based on taste, quality, innovativeness and nutrition.
It seemed at one point that the judges were simply overwhelmed by the
extensive array of pickles set out before them. Some of the judges showed
an acute sense of knowledge on this field and even shared some of their
expertise with the audience. Sharmili Ahmed, particularly seemed to
know her stuff, and was never hesitant about giving her opinion on issues
that were discussed.
The organisers thanked the public for their overwhelming response and
the general manager of Pran group was quick to emphasise on how important
pickle was in our daily food and how it could actually become a source
of livelihood for women in general.
regional winners of the competition were awarded first, and then prizes
were distributed amongst the 32 finalists who were selected from the
2400 initial applicants. Apart from the top three, the rest of the Final
round participants were given gift certificates courtesy of Pran so
that none of them went home unhappy.
A Raffle Draw was held for the audience and the ten lucky winners were
given special gift packs, again courtesy of Pran. It was a lovely way
to spend a warm cozy evening highlighting the diversity of our culture.
It was also an enlightening experience for the audience, who I am pretty
sure, never had the idea that you could make pickles from so many different
things ranging right from mangoes and olives to cauliflowers and green
Institute completes its first batch
When you're bogged down with work and
studies, it's hard to find time to pick up on domestic skills like cooking
and housekeeping, etc. Epique Institute, located at Swarachito Sheboti,
House 50, road 9/A, Dhanmondi, promises to help you out in the shortest
The institute began operation on October 14 this year, and concluded
its first four-day Culinary Course on October 18. The Principal, Ms.
Rahima Sultana, conducted the course, and besides practical demonstrations
on Bakery and Confectionery, she briefed the participants about Ingredients,
Utensils, Food Value, Baking Methods, Processing, Preparation, and Presentation.
Director of the Institute, Mr. Mizanur Rahman Laskar, handed out course-completion
certificates on the closing day. Marketing Advisor for Epique Institute,
Mr. Quazi Jahangir Kabir was also present. The programme ended with
a Raffle Draw for the participants, and the winner walked away with
a microwave oven, presented by Ms. Rahima Sultana.
next two courses begin on October 26, and November 2, and will also
end with a Raffle Draw.
For further information on course timings and fees, contact: e-mail:
Sabrina F Ahmad
true taste of Asia byTommy Miah
Tired of the same
old iftar fare? At the end of a long day of fasting, one will surely
want to have a good meal to look forward to. Read on below for recipes
that'll please your palate and bring some variety onto your iftar table.
3-4 medium sized boiled potatoes
¾ cup of boiled green peas
100 gms spinach
1 tbsp. chopped green chillies
2 tbsp. chopped green coriander
1 tbsp. chopped ginger
1 tsp. chaat masala
Salt to taste
2 tbsp. cornflour (cornstarch)
Peel and grate boiled potatoes. Mash boiled green peas. Blanch spinach
leaves in plenty of salted boiling water, refresh in cold water and
squeeze out excess water. Finely chop.Mix grated potatoes, peas and
spinach. Add chopped green chillies, chopped green coriander, chopped
ginger, chaat masala and salt. Add cornflour for binding.
Divide the mixture into twenty-five equal portions. Shape each portion
into a ball and then press it in between your palms to give it a flat
oil in a kadhai. Deep-fry the tikkis in hot oil for three to four minutes.
Chef's Tip : You may also shallow fry hara bhara kabab on a griddle
plate or a tawa. It is recommended that you do not use colour in this
recipe. If you feel you may increase the quantity of spinach leaves
to give a dark green colour. In that case add a little more cornflour/cornstarch
Ka Salaan Curry
Ten large sized fat green chillies
Mustard seeds: Half a teaspoon
Kalonji: Half a teaspoon
Fresh cream: One tablespoon
Tamarind juice: Four tablespoon
Ginger and garlic paste: One tablespoon
Jeera powder: One teaspoon
Bring salted water to boil. As the water starts boiling, put the washed,
slightly slit chillies marinated for an hour in salt and mustard oil
in it and cook for two minutes. Take out.
In a kadhai heat refined oil and sprinkle mustard seeds.
600 gms of potatoes
1 one inch piece ginger
10-12 cloves of garlic
4-5 green chillies
1 ½ cups of gram flour (besan)
1 tsp. of red chilli powder
Salt to taste
A pinch of soda bi-carbonate (baking soda)
¼ tsp. turmeric powder
2 tbsp. of chopped coriander leaves
Oil to fry
Boil, cool, peel and mash the potatoes and keep aside. Make a paste
of ginger, garlic and green chillies.Prepare a thick better of besan
with water, red chilli powder, salt and soda bi-carbonate. Heat a little
oil. Add ginger-garlic-green chilli paste.
Add mashed potatoes and turmeric powder and mix well. Add chopped coriander
leaves and salt to taste. Let the mixture cool. When cold, form lemon
sized balls.Heat oil in a kadai. Dip the potato balls into the besan
batter and deep fry in hot oil till light golden brown.
Serve hot with chutney or sauce of your choice.
Truss Food Corner
has probably started their journey to build real trust in the mind
of the people of this capital. Truss is located in sector # 3 of Uttara
This new outlet
maintains a wide range of delicacies to satiate your craving for yummy
pizzas, chicken broasts, sandwiches, hot dogs, rolls, shashlick, salad,
chicken kharagi, chicken popcorn and burgers. Their pizzas are available
in three (6, 9 and 12 inches) different sizes.
The 12-inch Truss
special pizza will cost you tk.320. Your entire family can happily
feast on one such grand pizza. Two pieces of chicken broast will cost
you tk.75 at Truss. The chicken popcorn, which is served with garlic
sauce, tomato sauce and coleslaw salad is available at tk.90.
Truss also serves fresh mango, pineapple, apple, orange and grape
juice at tk40 to tk.50. Tasteful and decorous interior and exterior
characterise the place. So you too can visit Truss with your cronies
and cousins and spend some delightful moments over their appetising
eats. Truss promises to take over a trustworthy status in the hearts
of the Dhakaites.
Road#7, Sector#3, Uttara, Dhaka.
place to be when there's a test tomorrow and you don't have a book.
Starting from issues of Reader's Digest dating from back in the 1970s
to books on communism to the latest of what's around on A-Level Biology,
everything is available at the cheapest of prices.
knows that. However, there may be some doubts about customers being
aware of two Tehari shops on the southern end of Nilkhet, the side
opposite to the Petrol Pump and the motorcycle servicing shops. The
Tehari shop on the left-hand side is what Hanging Out is featuring
worries. It won't be hard to differentiate between which of the two
was actually focused on Hanging Out although both are nameless. The
one with more people is the one where you want to have your Tehari.
The crowds here aren't exactly the most polished of people. They vary
from University students to rickshaw-wallahs, with a sudden emergence
of a couple maybe once a week.
The food is good. That's the bottom line. The only item available
though is Tehari with a free glass of water, which perhaps isn't in
its most purified form. "Plates" are available in "quarter",
"half" and "full". Readers (if they want the best
deal) are suggested to start off with the "quarter" (obviously
the cheapest of the three) and then go on to have a few more "quarters".
You can rest assured that you'll leave satisfied and full.
shop we've talked on today isn't the most hygienic of places. It's
a typical outlet for people on the lookout for a quick, filling and
delicious meal. The most unique part is the tiny basin, where customers
are supposed to or at least try to wash their hands. The owner has
been providing "Cosco Glycerine Beauty Soap" since God knows
how long, and there have been numerous cases reported where the red
coloured soap fell down the basin hole, which quite naturally left
the owner at a loss of words since it was happening almost everyday.
So readers are requested to take caution when they wash their hands.
They should also stay prepared to wipe their hands with old newspapers
(replacement for tissues) after their hand cleansing session is complete.
if you are looking for an inexpensive plate of Tehari with some lebu
(lemon) and peyaj (onion), Nilkhet is definitely the place to be.