Home   |  Issues  |  The Daily Star Home | Volume 5, Issue 29, Tuesday July 29, 2008

 

 



Masala parathas
Ingredients:
1 cup wheat flour
1/2 cup rice or all-purpose flour
1 onion
1 carrot
3 to 4 cabbage leaves
Cayenne pepper
1 jalapeno or Serrano pepper
1 potato
4 green chillies
1/2 tsp fresh ginger, grated
5 tsp vegetable oil
1/4 tsp turmeric powder
Salt to taste
Method:
Finely chop all the vegetables either in a chopper or by hand in a large plate. You may even grate them if a chopper is not available. Add the flour, two tsp oil, salt and knead to make a stiff dough. Do not keep the dough for long after kneading, or it will become gooey and soft. This would make it difficult to roll the parathas. Divide dough into 3 parts. Roll into 5-inch rounds. Shallow fry on a hot griddle (tawa) on both sides until golden brown, using the remaining oil. Serve hot with sauce, tamarind or onion chutney.

Keema katlama
Ingredients:
1/2 kg ground beef
Salt to taste
2 tbsp oil
1/2 tsp ginger paste
1/2 tsp garlic paste
1/2 tsp red chilli powder
1 kg or 7 1/2 cups flour
2 cups water
1 cup butter
3 onions
Method:
Add sifted flour to warm salted water. Knead dough and let stand for 10-15 minutes.
While the dough is setting, put oil in a pan and add ground beef and stir. Add salt, red chilli powder, ginger paste, and garlic paste. Fry ground beef until well done. Turn off stove, set aside.
Roll out dough into a thin layer, 1 mm (1/25 in) and coat with butter. Sprinkle surface evenly with chopped onions, and ground beef. Roll the dough around itself using a rolling stick (similar to a dowel).
Cut lengthwise along the stick into 2 cm (3/4 in) strips. Roll up each strip, place in its side and flatten with a rolling pin to a thickness of 1 cm (2/5 in). Coat frying pan with melted butter and fry on both sides.

Iskender kebab
“I tried this dish at a Turkish restaurant in London and was amazed by its delicious taste! I later found out that this dish was named after Alexander the Great, whom the Persians called 'Iskender.' Apparently it was his favourite food.”
Ingredients:
4 pita bread rounds
1 tbsp olive oil
4 skinless, boneless chicken breast halves, chopped
2 medium onions, chopped
1 clove garlic, minced
1 (10.75 ounce) canned tomato puree
Ground cumin to taste
Salt to taste
Ground black pepper to taste
1/2 cup butter, melted
1 cup Greek yoghurt
¼ cup chopped fresh parsley
Method:
Preheat oven to 350°F (175°C). Arrange pita bread on a baking sheet, and lightly toast in the oven. Cut pita bread into bite-size pieces, and keep warm.
Heat the olive oil in a skillet over medium heat. Stir in the chicken, onion, and garlic, and cook until chicken juices run clear. Mix in tomato puree. Season with cumin, salt, and pepper. Continue cooking for 10 minutes.
Arrange pita pieces in a serving dish. Drizzle with butter, and top with the chicken mixture. Garnish with yoghurt and parsley to serve.

BBQ tuna fritters
"A fun way to make canned tuna taste less like canned tuna. These thin tuna patties are tasty enough to be eaten plain or in a pita pocket with lettuce and tomato."
Ingredients:
1 (6 ounce) can light tuna in water, drained
1 egg
2/3 cup quick-cooking oats
3 tbsp barbeque sauce
3 tbsp green onion, chopped
1/2 tsp hot pepper sauce
1/2 tsp dried savoury
1 pinch salt
2 tbsp vegetable oil
Method:
In a medium bowl, stir together the tuna, egg and oats until blended. Mix in the barbeque sauce, green onion, hot pepper sauce, savoury, and salt.
Heat the oil in a large skillet over medium heat. Spoon tablespoonfuls of the tuna mixture into the pan, and flatten slightly. Smaller patties hold together better. Cook until browned on each side, about 3 minutes per side.


Our Pick

BVLGARI- AQVA Pour Homme  

Prestige Bengal has always been in pursuit of glamour and distinction in the world of fragrances and they are now back with more, and this time for men. The very latest in their long list of prestigious international brands of perfume, BVLGARI- AQVA Pour Homme, is for the man who seeks the ever freshness and serenity of the open sea. The perfume is available in two new fragrances- BVLGARI- AQVA Pour Homme and BVLGARI- AQVA Pour Homme Marine.

BVLGARI- AQVA Pour Homme, as the name suggests, symbolises a man on a journey. Created by master perfumer, Jaques Cavallier, BVLGARI- AQVA Pour Homme is a fresh, cool, aquatic fragrance. For BVLGARI- AQVA Pour Homme Marine, Cavallier says that he thought of the colour and transparency of crystalline water, whereas for BVLGARI- AQVA Pour Homme, his inspiration came from the seduction of deep waters.

With invigorating top notes of Neroli Bigarade and grapefruit, which adds the fresh vibrant crispness to the fragrance; Posidinia and rosemary, as the core and the radiant tactile essence of white cedar root as the base- the fragrance has an aquatic, aromatic and sensual tinge to it that truly energises the mind and body.

As for the design of the bottle, the first thing that draws attention to it is the shape. The bottle maintains its unmistakable identity being even closer to BVLGARI's jeweller heritage; with aesthetics that capture the perfection of the Aquamarine gemstone with a unique blue glacial colour. With components such as these, the fragrance is definitely one to remember!

This captivating new fragrance from BVLGARI is for the man who has a strong preference for a very clean and comfortable freshness, in quest for an informal, yet prestigious fragrance in every day life.

Launched by Prestige Bengal on 23th July, at Splash, the trendy poolside restaurant of The Westin, Dhaka during an elegant and classy event, with an aquamarine theme that completely befitted the occasion. The fragrance will be available in all leading departmental stores across Dhaka by the end of this week, in 50ml and 100ml bottle sizes.

Prestige Bengal started out in 1997, with the launching of their first brand 'Givenchy'. Over a span of ten years, the company now successfully distributes over 25 world-renowned brands. Their selective brands include names among the likes of 'Bulgari' while the introduction of mass brands such as 'Adiddas' are equally successful in Bangladesh.

By Farina Noireet




Where the shack has no name

I am in Colombo. I have been here for the past week and will stay for another three weeks. I am here on work. But that certainly should not stop me from enjoying this beautiful country and do what I do best- eat!

It is a very welcoming country. From the moment you arrive, you are surrounded by smiling, helpful people. Even the immigration chaps are very accommodating and helpful. And visa is mostly given on arrival, for the duration of a month. Not many questions asked. No fees, to boot.

I got out of the airport in a very happy state of mind. My car was waiting for me. The airport is a little out of the city. About an hour away from Colombo. It is a very pleasant drive to the city. With little villas and shops lining the road. As you get near the city, you get to see more and more modern shops. As if issuing a warning you are about to enter a city!

But the city is just as pleasant. Wide roads, not too many high rises, no excessive honking of horns, mild traffic by Indian city standards, and a stunning waterfront. The vast Indian Ocean crashing onto the edges of the city. A rail line separating the ocean and the Marine Drive.

My office is a walking distance from the ocean, across probably the busiest road in Colombo from where you can see the waves in ocean. Past a few international fast food chains you can walk down after work and take a leisurely walk along the rail line. And be amazed by the constantly changing scenery that a rail ride along this line will offer. But that story is for another day.

One of the first orders of business at any new place is sorting out food issues. Generally speaking, finding out where to eat. Rice and curry is the staple in Sri Lanka. But don't despair. The curry is like nothing you have tasted. Rich with coconut, spiked with chillies, bright with turmeric, dotted with curry leaves, with chunks of sea fish, it is a whole new world altogether.

My colleagues, very generously, have taken charge of my lunch. After a couple of days of eating in front of the office from a ubiquitous rice and curry place, they decided that I was in need of variety.

So off they took me, down the lane that leads to the sea front.

Just before we hit the seaside, they dived inside this small, lurid yellow place. It had a hand written sign in Sinhalese. The menu was also in Sinhalese. Not a word of which do I understand. Inside, we found straw thatched buffet tables, laden with big earthenware containing the day's specials.

And there the true nature of Sri Lankan curries unfolded itself.

One pot contained rustic looking steamed red rice. The other, green jackfruit in a thick gravy. The third, string beans stir-fried with coconut. Yet another with a very brown gravy in which hunks of tuna were floating. And the last one had humble potatoes, cubed, floating in pale yellow curry made of coconut milk. Known ingredients, unknown way of preparation.

Everything was cooked in coconut oil, which tends to lend a nutty flavour to the food, which may not be up to everyone's taste. But I was revelling in the hunks of tuna, the shredded jackfruit and the crispy beans. All mixed with red rice. And, as if just to remind me that I still was in vicinity of India, a piece of fried papad topped the mound of rice.

In a different country, in a restaurant by the sea side, where the menu is in a language that is unknown to me, with newly made friends and a whole new cuisine can life get any better? We will find out, won't we?


Check It Out

Kahinoor launches Ice Cool
Ice Cool soap provides effective protection for the skin from summer heat and also dust and bacteria. It is effective for all seasons, all age groups and skin types. Check out this latest addition to Kohinoor's traditional and popular summer products' range.



 

 

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