Rooh-afzaah has become almost emblematic of Ramadan month and Iftaari. For years now this drink has, along with many other kinds, have been used to break the fast of Muslims all over the country. Due to its renowned colour and syrupy taste, it is extra popular among children during the Ramadan month. You can get this drink at about any shop for a good rate starting from around Tk. 100.
Air tight containers
The dilemma faced by all homemakers after each meal is over is definitely 'leftover management', finding the appropriate containers to store excess food have been an ordeal for all. Lock & Lock is a new type of airtight container that has hit the markets recently, in fact most of the departmental stores (the widest variety in Shop 'n Save) are carrying them. The prices start from Tk 100 and goes up to even Tk.1000 or more. You can use these to store food (especially left over iftaaris) and juices (they won't spill) in the refrigerator and even for other dry foods in your cupboard. They come in very attractive sizes and shapes from big to tiny. And best of all these containers are microwave oven proof- now isn't that's something.
Add a touch of decoration and elegance in your iftaari or dinner table by investing in beautiful tablemats. These can be found in an assortment of types. For special iftaari parties, you can buy those made of thicker textile. If you are looking for those easier to clean, buy the ones in plastic with a variety of prints on them. The plastic ones, you can find in any shop, the prices starting from Tk 100. If you want the more formal elegant ones, you can visit Jatra, Aarong or Anannya. These are a little more expensive but can be kept aside for special occasions. You can purchase a whole set from Jatra for Tk450, and in Anannya for Tk 980.
One item that you will definitely need to keep beside you when you go to sleep, is something to wake you up on time, especially if you don't want to miss your sehri during the Ramadan month is the alarm clock. The price starts from Tk. 100 and can be bought at almost any departmental shop.
Once it was difficult to get good Religious books in English but now you can get them at almost any renowned bookshop from ETC to Words 'n Pages to even Boi Bichitra. The best part is that the prices aren't even so high, prices start at tk.350.
By Chadni Islam
A true taste of Asia
BY Tommy miah
Sprinkle chicken with:
1/2 t salt
1 t ground cumin
1/2 t ground coriander
1/4 t ground turmeric
1/4 t cayenne
some black pepper
Set aside for about an hour in a covered dish. Put it in the fridge, obv.
6-7 cloves garlic
1 philadelphia inch ginger
in a blender till smooth. Add about 1/2 C water to facilitate this. Or use a hammer. Brown about 3lb chicken in hot oil till - um - brown. Set aside till they're all done.
Hack up one onion (this is humour) and brown it in the above oil till very dark gold. Add that garlic/ginger paste till the water evaporates and you start to see the oil again. Add some spices:
1 t ground cumin
1 t ground coriander
1/4 t turmeric
1/4 t cayenne
Stir and fry for about half a minute. Add 2 medium sized peeled, chopped tomatoes.
I use a can of them, and whirl them in the blender till they are smoosh.
Turn the heat down to simmer and cook this whole mess for 3-4 minutes, stir in:
4 Tbsp plain yoghurt
Stir this in one T at a time, making sure it's all mixed in before adding more.
Otherwise it curdles. Then add:
1 C water
Any juice that oozed out of the chicken
1 t salt
Bring to a boil and cook, covered, till the meat falls off the bones.
1 t garam masala
6 TBSP whipping cream
Mix well, then cook uncovered till the sauce is reduced and thickish. There is a lot of goop on the bottom of the pan, stir this up as best you can without slobber.
Mutton pieces (from the leg) 1/2 kg,
Chana dal (split gram)1/3 cup,
Ginger-garlic paste 1 tablespoon,
Chilli powder 2 teaspoons or to taste,
Green chillies, whole 3-4 or to taste,
Salt to taste,
Black cardamom 4,
Bay leaves 4,
Cinnamon sticks 4,
Yoghurt 1/2 cup,
Garam masala powder 1-1/2 teaspoons,
Green chillies, finely chopped 2-3,
Fresh coriander leaves, finely chopped 1/3 cup,
Fresh mint leaves, finely chopped 2 tablespoons,
Lime juice 3 or 4 tablespoons,
Fresh cream or hung yoghurt 1/2 kg,
Eggs, lightly beaten 2,
Oil or ghee to fry.
Place cream or hung yoghurt in the refrigerator overnight or until firm. Put the meat along with the spices into a pot. Cover with water and boil until the meat is tender and all the water has evaporated. Remove from the pot and discard the chillies and whole spices. Grind the meat to a fine paste without adding water. Add the yoghurt, garam masala powder, coriander leaves, mint leaves and lime juice to the ground meat and mix well. Divide the meat mixture into equal parts (approximately 20 or 22). Take a portion of the paste and roll it into a ball between your palms. Flatten slightly and make an indentation in the centre of the meat, like a small cup. Fill this indentation with a small spoonful of the cream or yoghurt and fold the ground paste over to seal. Make all the kebabs in this way and dip in beaten egg, shaking off any excess, and fry in hot oil or ghee until golden brown.
2 pounds lamp chunks
2 cups water
2 teaspoons Ras El Hanout
1/4cup olive oil
1/2 cup whole blanched almonds, toasted
1/4 cup raisins
Heat oven to 345 degrees.
Coat the lamb with Ras El Hanout spice. Place spiced lamb in a 5-quart pot with an appropriate lid.
To the pot, add the water, honey and olive oil
Bake in the oven for about 2 hours until the meat tenderises.
Remove the meat from the pot and keep warm. Remove extra oil.
To the pot, add the raisins. Boil until the raisins are fully cooked and the stew has thickened.
Return the lamp to the stew. Bring back to boil for about 2 minutes.
Decorate with the toasted almonds. Serve with warm bread, or with cooked Saffron rice, Raisins and Almonds.