Home   |  Issues  |  The Daily Star Home | Volume 3, Issue 58, Tuesday October 03, 2006

 

 

Chronicles Of Sam Q

Well, the holy month of Ramadan is back. I do not know about anybody else, but I feel a frisson of excitement every year before Ramadan as far as memory serves me (and talking about memory actually, it is not serving me very well nowadays). Anyways, before I wander off in another tangent, let me get back on track...my emotional entanglement with Ramadan. This year just before Ramadan, I attended an impromptu lunch cum discussion on Ramadan. The speaker was a soft-spoken, learned person who spoke so very simply and eloquently on the virtues of this month. I was moved and subsequently geared up to do the things that we as Muslims are supposed to do. Fast, give generously to the needy, refrain from idle gossip and abstain from things that are harmful to us. Namely- anger, jealousy, greed and so on. Basically to detoxify oneself for another coming year. I had read somewhere, if we did something in particular for three weeks at a stretch, it would become a habit. So, I guess God is giving us four weeks to re-invent ourselves.

On a lighter note, I also love the whole aura of festivity which engulfs the whole city during this month. I love getting iftar ready, I love getting saris from family and friends, and I also love to observe, mingle and jostle with the Eid crowd in the shopping malls. Kinda gives me a feeling of brotherhood of man. At least, this month we know each other's intentions. To give and to get. Great fun.

And on a sad note diary, I am missing my son during iftar. No more racking my brains for that one special dish for him. Simply cannot have haleem, because it was his favourite, no more looking for that perfect punjabi for him, and to know that this year I will not see his gleeful face while counting his ''eidi'. Instead, my baby has to do with pizza for iftar, attend classes while fasting and fast for a whole extra hour more than me. Such is life.

Anyways diary, as I wrap up for today, one last parting shot....a secret: I find fasting so tough. I miss my caffeine fix in the morning, I am embarrassed by my afternoon stomach rumblings and I really could do without my five o'clock lethargy and mood swings. But I guess with such promised great rewards awaiting me, fasting is a small price to pay. Amen.

So, have a good day the Sam Q. Way.

Lemon grass lemonade
2 lemons
2 tbsp brown sugar
5 stalks of lemon grass, chopped
Crushed ice
(serves 2)
Method
Add sugar and lemon grass to three cups of water. Slowly bring to boil. Strain. Cool. Add
lemon juice and crushed ice. Serve chilled.

Green Tea with Apple
2 green tea bags
1 small apple, cut into slivers
1 tsp lemon juice
1 cup apple juice
(serves 2)
Method :
Brew tea bags for five minutes in two cups of boiling water. Remove tea bags. Cool. Add
lemon juice and apple juice. Then chill in the fridge and add apple sliver just before
serving.

Tangy Citrus juice
2 oranges
1 pomelo or as we say "jambura".
1 lemon
1 sweet lime or crushed ice
(serves 2)
Method:
Peel and slice fruits. Blend in a food processor with crushed ice. Serve.

Zeera Pani
2 tbsp brown sugar
2 tbsp white sugar
2 tsp tamarind pulp
1 tsp fried and powdered zeera
2 tsp lemon juice
1½ cup water
(serves 2)
Method:
Mix both the sugars in the water. Add tamarind pulp and lemon juice. Stir well so
everything is well blended. Now strain. Add zeera powder to the strained mixture. Chill
before serving.

Rocky Road Brownies
8 ounce or 1 cup milk chocolate chopped
4 ounce condensed milk
1 ounce butter melted
3 ounce raisins
3 ounce white chocolate chopped
3 ounce digestive biscuits crushed
(Serves 6)
Method:
Put the milk chocolate, condensed milk and butter into a large bowl. Heat slowly till melted. Beat smooth
and cool slightly and stir in raisins, white chocolate and digestive biscuits. Now pour the mix into a
baking dish, pressing down well. Chill until well set.

Chilli Prawn Toasts
4 slices of white bread
8 ounce or 1 cup of peeled cooked prawns
2 tablespoon sweet chilli sauce
2 spring onions, finely chopped
5 ounce coriander leaves
Method:
1.Lightly toast the slices of bread and cut the sides of the bread and then cut them into
four squares.
2.Drain the prawn on kitchen paper to remove excess liquid and place in a bowl with the
chilli sauce and half chopped spring onions.
3.Place coriander leaves on each square of toast and top with chilli prawns. Garnish with
the rest of the chopped spring onion and some ground black pepper.

Spicy Chicken Wingettes
½ cup sweet chilli sauce
½ cup barbecue sauce
2 tbsp oyster sauce
1 tsp chilli powder
1 kg chicken wings
Method:
Combine all ingredients in a shallow dish. Mix well with chicken. Cover and refrigerate overnight,
stirring occasionally.
Pre-heat oven.
Pour the marinated chicken into a baking dish and roast for about 45 minutes or until browned. Turn
halfway through cooking and brush with pan juices.

Spicy Corn Kernels
1 can of corn kernels
lemon juice and salt to taste
chopped green chillies to taste
chopped coriander
Method:
Drain water from the corn. Warm the kernels on the store on microwave.
Add lemon juice, salt, green chillies and chopped coriander to taste. You can serve either hot or cold.
·Readers please note that everything can be adjusted to ones own personal taste. Please feel free to add
or subtract any ingredient. Cheers!!

 


 
 

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