Home   |  Issues  |  The Daily Star Home | Volume 3, Issue 40, Tuesday May 23, 2006

 

 

News Flash

Trendy summer at Trendz

Did you know that fabrics that does not let your skin breathe is out lately. Cotton needs a little attention that many people find a little annoying. But its boldly in right now and fashion houses like Trendz are all for it this summer.

Guys look out for their exclusive screen print T-shirt, half shirt and polo shirt while you are there.

And gals, for you they have stylish dupatta. Also a rack full of T-shirts. Prices of all of these item range from Tk250 to Tk2000.

To get hold of one of their items please visit Trendz at Bashundhara City at Panthapath, Hakam Tower at Banani road no 11 and at Atik Tower at Uttara.

-LS Desk


Tips
Hair-raising relief

The frizzies, limp do's, hat head. Face it - bad hair days happen to good people. Horrible hair days are preventable and prevention is all about products.

A bad hair day is when you don't feel good about your hair. The biggest key (for preventing it) is the product you are using.

A hair wax or paste, sometimes called a pomade, can tame wild hair and provide that popular chunky look. Products applied to hair during styling also can prevent good hair from bad sneak attacks: It's as easy as adding a little H20.

A lot of people who have crease across the hair can easily fix it. They can just get their hands wet and scrunch the style back in.

They also can change the look of hair quickly, according. Sculpting products can take a dry look to wet and straight to slick. Braiding the hair is also an option.

Use products that is right for your hair. Waxes are better for thicker, coarser hair, while pastes work better for people with fine hair. Shampoo and conditioner also need to be tailored to your hair type.

It's recommended by hair stylists that you have a hair-care professional analyze your hair type before spending tons of money on products that aren't compatible for you. A stylist who's been cutting your hair for a while will get the prescription right.

A lot of times how people describe their hair is not how it really is. But people also should get to know their own tresses. For instance, people with naturally curly do's should know that their hair attracts moisture. For them, straight hair on rainy days is a frizzy disaster waiting to happen.

Changing the look of your hair is another method of making it through a bad hair day.

Putting it up, especially in the summer is a way to get around it. There are so many creative methods now. From clever hair clips to pretty hair ornaments. They can add some happiness to your hair.

Regular maintenance also does a head good. People with short hair styles should get it trimmed about every three to four weeks. Longer hair styles can go four to six weeks without a tune up.

If those solutions fail, it's not necessarily time to run screaming to the nearest closet in search of a hat.

Updated styles are lightweight and easy to manage. Smaller hair pieces can be added to your own tresses for a mini makeover. If nothing else works, a pony tail in an updated style will do. You can slick it back with a paste and pull it into a bun.

Taming tresses doesn't have to be mental or physical torture.

-LS desk


Cookbook clips

Masala mach
Ingredients:
½ kg fish filletes, cleaned and skin removed cut filletes in serving size pieces
1 tablespoon lime juice
A big pinch of black salt
½ teaspoon turmeric powder
½ teaspoon dried mango powder (amchoor)
Salt to taste, 1 tablespoon flour
1 egg lightly beaten

Masala
1 teaspoon cumin seeds, 2 big brown cardamoms, a big pinch of ajwain and 2 red chillies, ground
3 to 4 drop edible red colour
7 to 8 tablespoons oil for frying
some lime slices.

Method
Rub fish pieces with lime juice. Place fish in a bowl and add ground masala ingredients, turmeric powder, amchoor, black-slat, salt and rub the pieces well with the mixed ingredients. Set it aside for 20 minutes for marinate. Separately combine egg and flour. Apply egg-flour paste and red edible colour all over the fish.
Fry a few pieces at a time to golden brown, squeeze of lime on hot fried fish enhances the flavour.

Fish in banana leaf
Ingredients:
1 medium pomfret or any fish weighing about 1 kg
2 medium sized onions
½ fresh coconut pared and grated or 2 tablespoons desiccated coconut
4 green chillies, small bunch of coriander leaves, 1 teaspoon cumin seeds, 2 cm ginger,
6 cloves garlic, 1 tablespoon thick tamarind juice, salt to taste, ½ turmeric powder,
3 to 4 table spoons oil
Except fish grind all the ingredients and mix in with a tablespoon oil. Few banana leaves, or aluminium foil for wrapping the fish. 2 or 3 tablespoons oil for shallow frying.

Method
Clean and wash fish. Make 4 filletee. Cut filletes into slices 5 cm wide, sandwich 2 pieces of fish together with a thick layer of above paste, coat whole 'sandwich' with paste and wrap in a leaf (dark side out) the size of a handkerchief. Fasten with a toothpick prepare remaining fish the same way. Greased a wide based pan with 2 to 3 tablespoons of oil and lay wrapped fish in a single layer. Cook for 3 to 4 minutes. Cover and cook on low heat for 10 minutes. Turn over and cook the other side for 8 minutes in the same way. Place a tawa under the pan for the last 3 to 5 minutes. Serve hot, discard the toothpick, then unfold and eat off the banana leaf.

For the love of food

By Kaniska Chakraborty

Umami – the fifth tastes

Sweet, sour, salt, bitter. We are well aware of these, and are exponents of these. The milky sweetness of roshmalai, the refreshingly sour of green mango, the salty ponir and the bitter korola are all part of the average Bangali palate and plate.

So when I came across the term Umami, I was intrigued. I also grew up on the four tastes and have learnt to like them in variations. I love my desserts, be it deshi or foreign. The cheesecake and sandesh are highly interchangeable in my mind. The sourness of the green mango bharta on a bright april morning can easily be compared with the tartness of key lime that is so essential in many western dishes. The salty taste of shutki makes a great point with the Oriental giant, soy sauce, another salt king.

The only taste that is our own and has not found a lot of palate is bitter. The korola has no parallel in any western food that I have come across. In fact, the westerners stay away from all things bitter. It reflects in the language where the expression bitter medicine has such a special and potent meaning.

Let’s set this aside. The reason I embarked upon yet another ramble is Umami, which in Japanese is the indescribable fifth taste, the reason for satori, or food nirvana, the taste that sets the extraordinary apart. I have read about this and being a foodie, have believed in it. Recently, I had a chance to experience umami as well, and that too, in my own place.

Yes, dear reader; my wife –- or rather her handiwork in the kitchen -- is involved in this. Now you may call me besotted, you may call me hen pecked, but the fact remains is that I like my wife’s cooking. Let me elaborate.

One rainy evening, thanks to the nor’westers that are sweeping the city these days, we went to the fish market. There she laid her eyes on the only species of fish known to her. Ilish. Shiny, silvery ilish, not yet the best of the crop that nature has to offer. Nevertheless, an ilish is an ilish, and we picked up a fine specimen. She proudly announced that she would cook the fresh fish as soon as we got home. Home we went in all haste.

I took charge of the other stuff while she immediately busied herself with the dressing of the pieces. Turmeric and salt were thrown in and rubbed on the fish generously. Out came the onion seeds and dry red chilies. Mustard oil was poured in the pan. Then came the much-awaited sizzle, and wafting through the air came the unmistakable aroma. It did not matter what else we had that night for dinner. Ilish took centre stage; shallow fried and the oil in which the fish was fried ready to be mixed with warm rice.

My first mouthful and I experienced the much-fancied and indescribable taste. Umami at its best. All my life, I have had fried ilish and have wondered if anything tastes as good as this. After reading about Umami, I understood the true meaning of the fifth taste. It is around us. In our daily lives. We just have to have the will to be impressed, to be surprised. And Umami will not let you down.

By Kanishka Chakraborty


 
 

home | Issues | The Daily Star Home

2006 The Daily Star