Home   |  Issues  |  The Daily Star Home   |    Volume 7, Issue 08, Tuesday, February 21, 2012

 

 

THANK GOD ITS FRIDAY

Handicraft Exhibition

Date: 21-23 February, 2012
Venue: Drik Gallery, House 58. Road 15A, Dhanmondi
Time: 3-8 pm

Colour House is showcasing a Handicraft Exhibition, which aims to promote the struggles of the people involved in this vocation. Be a patron of the craft, even if it is as a casual viewer. A must for this week.

 

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Solo piano recital

Date: Saturday, 25 February, 2012
Venue: Chhayanaut
Time: 6 - 8:30 pm

The piano is considered to be one of the most versatile musical instruments. The fullness and softness of its lustrous tone has always attracted the human ear, and great compositions and grand performances have given the instrument its elevated status throughout the world. The piano is considered suitable for nearly all genres of music, as it permits spontaneity and wholesomeness in terms of musicality.

The performance at Chhayanaut will feature recitals of Western classical pieces and Rabindra Sangeet. The performance will end with an exclusive selection of legendary Bangla tunes taken from our rich musical heritage.

Entry is open for all lovers of music .

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New book at boimela

Boimela 2012 has reached its pinnacle and there is a flood of titles hitting the stands every day.

After an absence for a decade from the literary scene, Tushar Kona Khondakar has taken the pen again to do what she does best -- write. “Shukher Kachey Boshobash” has been released by Pathsutro Prokashoni. Priced at Tk 200.

For details log on to http://bit.ly/sukher

 

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'A Tribute to Panam Nagar'- Garden Art Show

Date: 19 February -- 3 March, 2012
Venue: Khazana, Road-55, House-9,
Gulshan 2

Dhaka Art Council will hold a day long celebration at Khazana on 18 February, 2012 between 10 am to 4 pm. The event will continue will 3 March.

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Gurudev Relived
Date: Sunday, 26 February, 2012
Venue: Radission Blu Water Garden Hotel
Time: 6 9 pm

This gala fashion event will showcase the influence of the Tagore on fashion and culture. Designers Biplob Saha, Nasrin, Nityo Upohar, Tajushir, Goutom Saha, Tootli Rahman, and Emy Elizabeth will be featured in the show. The event is brought to you by STARS & Associates

By Tanziral Dilshad Ditan


READING BITES

Obama!
A lot of scrutiny has been placed on Barak Obama's presidency by the global media lately. With all the hype of American election season, everyone is talking about The Atlantic's fresh piece titled “Obama, Explained” this month. The five page article adopts an informal narrative to explain the seriousness of his first term. Is he just clumsy? Is he an actual visionary? Has he “let down his race”? What's with the “no drama” air?

Travel destinations
Pack your bags and book those tickets, because after reading “The 45 Places to Go in 2012” (Travel section online in The New York Times), you realise that most of these hot spots are right around the corner from Bangladesh. Number 3 on the list is Myanmar which has been largely “undiluted by mass tourism” and where tourists are warmed by genuine hospitality. The list includes Kerala, India (21), which this year debuts its art and culture filled Indian biennale, and undiscovered islands in Koh Rong, Cambodia (23) among others.

Chinaman
Shehan Karunatilak's book Chinaman: The Legend of Pradeep Mathew didn't come to commercial highlights until recently when he won 2012 DSC Prize for South Asian Literature. The book takes a dark comical look at Sri Lankan society; it follows a troubled journalist who tries to track down a missing then-famous cricket player from the 1980s. Alcoholism, suicide, terrorism, conspiracies, to high society extravaganza -- it's all there. Whether you like cricket or not, this is a must read from a young aspiring author.

Beyond South Asia
The etiquette of eating with our hands is explored by the New York Times this week where Sarah DiGregorio digs into the ancient tradition. She argues in “Mind Your Manners: Eat With Your Hands” that while it may seem unorthodox, the “artfulness and ritual of the practice is part of what people love about it.” Light is shed on the fact that the tradition is common beyond South Asia, and many high-profile chefs are asking diners to “get their hands dirty,” in the belief that it “heightens the sensual connection to food and softens the formality of fine dining.”

Victims of q near-meltdown
Since the meltdown of Japan's Fukushima Daiichi nuclear power plant last March, a series of cleanups have been taking place in the radioactive zone. Dr. Robert Gale for the Vanity Fair takes a look at the stories of some of the brave workers in his eye-opening piece titled “Heroes of the Hot Zone".

The rare photographic essay and interviews asks the tough question of why some 18,000 young men would risk their lives to untangle the mess. It turns out, some, like Ishikawa, felt it was his duty to help as a former victim of an earthquake, and others are not even aware of the actual danger.

Food of the Grand Trunk Road
Through delicious photographs and travel commentary, Food of the Grand Trunk Road follows TV presenter Hardeep Singh Kohli's journey from Calcutta to Afghanistan where he captures the culture of food along the way. The book includes recipes of his culinary encounters found along the ancient road, including delicate rose petal rolls to gooseberry chutneys and spiced Kashmiri tea. You can almost taste and smell the journey as you read Kohli's vivid descriptions.

Tween relationships
The Wall Street Journal this week looks at the dating picture of tweens, or 11 to 14 year olds involved in “relationships”. The common trend is that they are usually based on social pressures and on average, lasts a month. But in this day and age, the mobile phone has become the most important tool for sustaining these young loves. According to journalist Sue Shellenbarger, texting has become the means of asking out a classmate to breaking up. Since it's fairly new, parents have been slow to set boundaries on what is and isn't appropriate to send via texts (which is often lost in translation).

By Olinda Hassan


RECIPES

Of Kebabs and Parathas

Bhutte Ke Kebab
Tender large fresh bhuttas (corn kernels)- 4 pcs
Potatoes boiled and grated- 2 pcs
Onion chop- 1 pc
Green chillies chop 2 pcs
Chop coriander 2 tbsp
Chop mint ½ tsp
Garam masala- ½ tsp
Melt butter- 1 tbsp
Pepper powder- ½ tbsp
Salt to taste

Method
Mash the boiled potatoes and the corn. Mix well.

Add onions, green chilies, coriander, mint, gram masala, 1 tbsp melted butter, salt and pepper. Check seasoning.

Ad roasted besan and lemon juice.

Oil and wipe the skewers. Heat an oven to 180C or a gas tandoor on moderate flame for 15 minutes.

Press mixture into sausage shaped kebabs on the skewers, making a long kebab of corn paste over the skewer. Cook for about 5 minutes in a hot tandoor or grill.

Pour some melted butter on the kebabs to baste them when they get half done. T urn side and grill for 8-10 min or till golden brown.

Murgh Angara Tikka
Ingredients
Boneless chicken ½ kg
Black pepper- ½ tsp
Ginger and garlic paste- 3 tsp
Oil 2 tbsp
Onion tomato masala gravy 1 cup
Roasted Chana paste- 3 tbsp
Chili pd- ¼ tsp
Salt to taste
Oil 1 tsp

Methods
Wash the chicken pieces and pat dry on a kitchen towel.
Marinate the chicken pieces in ginger and garlic paste, black pepper and salt.

In bowl mix onion tomato masala gravy, roasted chana paste, chili pd. Pick up the chicken pieces from the marinade and squeeze gently. Mix it with onion tomato Mari nation in the bowl.

Heat an oven at 180 degree Celsius or heat a tandoor for 15 minute on low heat. Place the well coated chicken pieces on the greased grill or skewer the chicken pieces.

Roast for 15 minutes. Baste with oil after 10 minutes or when the coating turns little dry. Cook again for 5 minutes.

Serve with chili garlic chutney and peanut cabbage relish.

Dudhiya kebab
Ingredients
Cottage cheese (Paneer) - 500 gm
For stuffing
Cottage cheese- 150 gm
Refined oil- ¾ cup
Tomato ketchup- 150 gm
Capsicum- 1 pc.
Onion chopped 150 gm
Black pepper pd 100 gm
Potato boiled ( Grated)- 100 gm
Salt- to taste
Shahi Jeera- 5 gm
Raisins- 100gm
Bread crumb 50 gm

Methods
Cut cottage cheese into round shape pieces.
Heat oil sauté potato, tomato ketchup, capsicum and onions. Add grated cottage cheese along with other ingredients for the stuffing. Stir-fry for a few second and remove from heat.

Sandwich the stuffing between two roundels of paneer. Coat it with bread crumb.

Shallow fry the kebab in a non- stick fry pan and serve it with mint chutney.

Raan-e-Khazana
Leg of kid lamb 1 (1 1/4 kilograms)
Onion ,cut into rings 1 large
Fresh mint leaves 1 sprig
For marinade
Raw papaya paste 4-5 tablespoons
Garlic paste 1 1/2 tablespoons
Ginger paste 1 1/2 tablespoons
Salt to taste
For masala
Oil 1/2 cup
Onions,chopped 6 large
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Tomatoes,chopped 4 large
Turmeric powder 1/2 teaspoon
Coriander powder 2 tablespoons
Roasted cumin powder 1 tablespoon
Red chilli powder 3-4 teaspoons
Green cardamom powder 1/4 teaspoon
Garam masala powder 1/2 tablespoon
Yogurt,whisked 1 cup
Fresh coriander leaves, chopped 2 tablespoons
Salt to taste

Method
Clean the leg of lamb and make slashes. Combine papaya paste, garlic paste, ginger paste and salt and apply it on the leg. Keep in a refrigerator to marinate for a few hours. Heat oil in a pan. Preheat the oven to 180°C. Add onions to the hot oil and sauté on medium heat till light golden. Add ginger paste and garlic paste and continue to sauté. Add tomatoes and sauté. Grease an oven tray and place the marinated leg of lamb on it. Add turmeric powder, coriander powder, roasted cumin powder, red chilli powder to the masala in the pan and continue to sauté. Add green cardamom powder, garam masala powder and mix. Add yogurt and mix. Add coriander leaves and salt and mix. Pour this masala over the leg. Cover with aluminum foil and keep the tray in the preheated oven. Cook at 180°C for forty to forty five minutes. Then lower the temperature to 140°C and cook for an hour. Serve hot garnished with onion rings and a sprig of mint leaves.

Photo: Sazzad Ibne Sayed
Recipes: Khazana


     
 

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