food obsessed person
that song ??? C-E-L-E-B-R-A-T-I-O-N time, come on !! yeah !! was it
Kool and the Gang or Cool and the Gang who sang this song? Anyway,
I grew up listening to this song during my teens and suddenly this
song seems so appropriate since Eid is just around the corner. It
has been on my mind since the first of Ramzan. Talking about my mind,
now-a-days, it is in such a fragile state, after all that bombardment
of chemicals in the form of artificial sweetners and cell phone static,
remembering any thing from the past is actually quite a blast.
how I stray from my point.
, to me and my family, specially meaning my mum and my sister Eid
is a great time for shopping, making out lists, after iftar jostling
with the saree shoppers, visiting the tailor (because at the moment
he is the most important man in every women's life), dropping into
peoples house with their gifts, great fun. Though my sister is at
the moment in Canada for the last two years, so we are deprived of
her vivacious, presence, but she is in spirit with us every ticking
moment. So when ever me & my mum are out dong all the Eid stuff,
we keep on talking about her, how she used to keep us in splits with
her own brand of comedy. She had her own secret jaunts, where she
used to go saree shopping for herself and pretend how she forgot to
tell us, and like yeah... how much we believed her. But we played
along. The memories of us three together in a car, blasting with hindi
songs, having puchka brings tears to my eyes, but then again I believe
we will soon be together again and do all these fun stuff again. And
if by any chance my BIL (brother -in-law) thinks he is going to lead
a Canadian life and die a Canadian death, he sure is in la-la-land.
Because , I will than personally go to Canada, get him hitched with
a Canadian woman & bring my sister back with me. But the irony
of the situation will be, if my sister, after all these years in Canada
turns around to be more Canadian then my BIL and refuses to come and
like a hindi serial heroine says, "mei pati bina kaise rahu?"
(How will I live without my husband?) Anyway only time will tell who
will win the tussle of the roses.
back to my original point. Eid' to me is a celebration after a long
month of abstinence from everything. If you get my drift. I do not
leave Dhaka for some foreign land just because it seems so ... fashionable.
I celebrate Eid with great gusto & verve. I wrap my presents,
have a special party for exchanging gifts and an open house for family
and friends with food of my choice. So, Eid Mubarak diary. May we
all live happily and healthily and be good and honest to each other
and contribute something worthwhile to society, be role models, so
that in future we can at some point say that we have .... arrived.
that may be.
Once again, Eid Mubarak.
½ kg mutton
12 flakes garlic
5 cm ginger
5 cm cinnamon
3 large tomatoes chopped
4 tsp Aloo bukhara (without the seeds)
2 tbsp ghee
2 onions chopped fine
2 tbsp vinegar
salt to taste
2 cup of water
Blend the garlic, ginger, cloves, cardamom, Cinnamon, tomatoes and
aloo bukhara to a paste. Heat the ghee in a pan and fry the onion
till brown. Add the ground masala paste and fry well till the ghee
floats on top. Add the mutton, vinegar and salt to taste. Stir fry
for three minutes. Add two cups of water, cover the pan and cook till
done over low flame, until thick gravy remains.
1 kg chicken diced
200 gm butter
salt to taste
1 tsp black pepper crushed
for the Garnish
4 tsp lemon juice
Wash chicken and set aside.
Puree tomatoes in blender.
Melt butter in a pan and fry the puree. add salt, black pepper and
the diced chicken. Lower the flame and cover the pan stirring occasionally.
Serve with lemon juice.
and apple cakes
1x500 gm beef mince
12 oz green apples, peeled and grated
1 inch piece fresh ginger, peeled & grated
1 clove garlic, crushed
1 tbsp soya sauce
salt & black pepper to taste
2 tbsp plain flour
4 tbsp vegetable oil
Chilli dipping sauce (Optional)
Place the mince, apples, ginger, garlic, Soy in a blender till well
blended. With damp hands divide the mixture into 24 small round balls
and dust lightly with flour.
Heat oil and fry in batches until golden brown.
Serve on a platter, garnished with shredded spring onions and a bowl
of chilli dipping sauce.
3 small cauliflowers
2 mdm size carrots
1 large green or red capsicum
1 bottle of chilli sauce
2 onions sliced
2 tbsp oil
Salt & pepper to taste
Cut vegetables according to required size
Par boil vegetables and keep aside
Heat 2 tbsp of oil in a wok.
Add chopped onions
fry till transparent.
add chilli sauce
taste and then add pepper & salt.
1 cup yogurt
¾ cup green or red grapes coarsely chopped
¾ cup cucumbers diced
½ cup thinly sliced onion
1 tbsp lemon juice
1 tsp salt
¼ tsp black pepper ground
Combine all the ingredients in a bowl and mix until well combined.
2 large pomegranate (dalim)
1 tin of pineapple
2 large bananas
2 green apples.
Lemon juice to taste
sugar & pepper to taste
Mix all the above ingredients together and keep on tasting till you
think it is ready.
125 g butter
½ cup castor sugar
1 ½ cups self-raising flour
2 tablespoons cornflour
2 tablespoons cocoa
¾ cup milk
1 ½ cups icing sugar
1 tablespoon cocoa
2 tablespoons milk, approximately.
Grease a 20 cm ring pan, line base with paper; grease paper.
Combine butter, sugar and eggs in processor, process for a few seconds
until combined . Add dry ingredients and milk, process until mixture
is smooth and changed in colour. Spread into prepared pan . Bake in
moderate oven for about 35 minutes. Stand 2 minutes before turning
on to wire rack to cool. Spread cold cake with frosting: decorate
with walnut halves.
Chocolate Frosting: Beat butter in small bowl with electric mixer
until creamy. Gradually add sifted icing sugar and cocoa and milk,
beat until frosting is spreadable.
Keeping time: 2 days.
Photo: Zahedul I Khan
We are thankful to Sam Q for arranging the