Home   |  Issues  |  The Daily Star Home | Volume 5, Issue 38, Tuesday September 30, 2008



Puja Recipes

(Makes 10-12)
1 cup flour
2 tsp oil
½ tsp salt
1/3 cup water
First, mix flour and oil together, and rub to resemble crumbs. Then add water to the mixture and knead well to form semi-soft dough. Leave for 30 minutes.
Divide the prepared dough into small similar sized balls. Roll out each ball into rotis with sprinkles of flour, and deep fry in hot oil. Serve hot with vegetable or lentil curry.

Spicy Lentil Curry
1 cup mashkolai daal
2 tomatoes, chopped
4-5 green chillies, chopped in half around the middle
3 tbsp oil
2 tsp mustard seeds
½ tsp methi seeds
1 tsp coriander (dhaniya)
1 tsp cumin (jeera)
2 tsp turmeric powder
10-12 dried chillies
2 dried bay (tej) leaves salt, to taste
3 tbsp grated coconut
2 tbsp tamarind paste

First, soak the daal in water for an hour. Then, in a deep pan, add the daal to about 8 cups water, along with salt and the green chillies and boil. Once the daal has softened and the water level has decreased considerably, add the tomatoes. One the daal mixture is done and the tomatoes have almost melted, add the tamarind paste, stir and remove from heat.

In a separate shallow pan, heat ½ tbsp oil, and one by one, add 1 tsp mustard seeds, cumin and coriander, along with the 9-10 dried chillies and sauté. As soon as an aroma arises, remove the spice mixture from the heat and blend in a mixie or processor to make a paste. Add this to the daal mixture and set it over the fire once again and stir well over a low heat.

Meanwhile, heat the remaining oil in a pan, and add the rest of the mustard seeds, 2-3 dried chillies (broken in half), coconut and turmeric, and mix well. Once the spices turn slightly brown, releasing their flavours, add this to the daal mixture. Stir a few more times before removing from heat. Garnish with chopped fresh coriander leaves and serve.

100gm potatoes, cubed
100gm green papaya, cubed
100gm pumpkin, cubed
100gm green beans (borboti), cut into ½ inch pieces and parboiled
100gm eggplant, cubed
100gm chalkumra
100gm potol
1 cup onions, sliced
2 tsp ginger paste
1 tsp garlic paste
2 tsp turmeric powder
1 tsp chilli powder
½ tsp coriander (dhaniya) powder
6 green chillies
4 dried chillies, broken into halves
4 bay (tej) leaves
salt, to taste
5 tbsp oil
2 tbsp ghee
1 tbsp pachforong
1 tbsp sugar

Heat the oil in a wok, and add pachforong. Then add onions, 2 bay leaves and all vegetables except beans and cover for 2-3 minutes. Remove cover and one by one add the salt and rest of the spices, and stir to mix well. Cover again. Once the vegetables are half done, then add the parboiled beans and 1 cup water. Again cover. Once the vegetables are cooked, add the green chillies and remove from heat.

In a separate pan, heat ghee, and add the rest of the onions and bay leaves, and dried chillies and stir, once the onions turn brown, remove from heat and add to the vegetables along with the sugar. Stir again over fire to mix well. Serve hot.

½ cup atap chaal
1 coconut, grinded and made into paste
½ molasses
1 tbsp ghee or oil
First, soak the chaal for about 20 minutes. Drain and then dry-roast over fire and grind to form dry powder.
In a wok, add the molasses and coconut paste along with 1 tbsp water and heat. Once the mixture turns into a sticky paste, add the powdered chaal and mix well. While the mixture is still hot, take spoonfuls of it and roll into ball shapes with hand, with the help of a little ghee so that the mixture does not stick to the fingers. Keep naru aside and allow to cool completely before serving. These sweet morsels can also be stored away for a long time in a container, as long as it is kept in a cool, dry place.

Photo: Sazzad Ibne Sayed

On The Cover

Bright lights, sweetmeats, fun and frolic. The festivities have bumped up another notch with the colours of the Durga Puja. Flip through our pages for the stories
Model: Choiti
Make up and styling: Farzana Shakil's Hair and Makeover Salon
Photo: Abu Naser


Fans of Facebook

you know zillions of people; friends of your friends (some of whom you have never met) have turned out to be the best of friends; you don't even know yourself as much as you know them; you exchange grammatically challenged Banglish messages and post fabulous fun photos of you with friends and family. Thanks to Facebook, now you have many friends, who will never drift apart, since Facebook makes it that easy to maintain all your contact correspondences. You send metaphorical drinks to cheer each other up, wear friendship bracelets, message and comment on your friends' walls, hug and tease each other, dedicate songs, send invitations to join groups and sub groups, and poke each other every now and then.

Let's face it, Facebook has become one of the most popular components of the Internet; a place where everybody has fun. A social networking tool, this site is almost indispensable.

Founded early in 2004, at Harvard, by sophomore Mark Zuckerberg, it swept the nation's campuses with its exclusivity. Soon its network expanded and accelerated throughout the world and it became a magnet exerting an irresistible pull on people of all ages. It works as a mail, mobile, class bulletin board, photo album all rolled into one virtual reality site.

Yet, there are many parents pulling out there hair complaining that Facebook is responsible for taking up too much of their children's time. They opine that students need to juggle school, homework, sports, music lessons and coaching classes constantly; and if they happen to be hooked on to this giant time vortex, it becomes impossible for them to find an exit and study takes a back seat. Older people also worry that Facebook profiles have no regard for anyone's privacy and everyone knows everything about everybody.

But the thing is, that no one would share any information they didn't want other people to know. As for the photographs, we all want to look our best when we go to parties or weddings with the objective to mingle with people, and Facebook is no different. We let people write about us on our walls, and if we happen to dislike them, we can always erase it. Therefore there should not be any worries about privacy or security issues.

This is a whole new world of connection, communication and information, where, if used correctly, Facebook can only make things such as keeping correspondence easier.

By Syeda Shamin Mortada



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