|Home | Issues | The Daily Star Home | Volume 7, Issue 27, Tuesday, July 03, 2012|
TANGY & HEALTHY
By Asma Aziz
Shab-e-Barat, the blessed night of 15th of Sha'aban, the eighth month of the Hijri calendar, will be observed in just a few days from now. Muslims in this part of the world, particularly in the Subcontinent, believe that during this night Allah (SWT) takes decisions in the matters of sustenance, life, death and welfare of the people for the next one year. In the belief that destiny is divinely determined on this blessed night, an aura of spirituality and a festive mood intermingle.
Traditionally, Muslim families of this region not only devote themselves in seeking forgiveness and divine blessings through night-long prayers and recitation of the Holy Quran but also prepare various sumptuous dishes, which they distribute to orphans, the destitute and also share with friends, family and neighbours.
The Holy month of Ramadan follows in two weeks and the two other great Muslim festivals of Eid-ul-Fitr and Eid-ul-Adha come soon thereafter. So while Shab-e-Barat is a solemn occasion for the reaffirmation of one's faith, it is also a harbinger of spirituality and festivity.
The following are some simple recipes that can be made and enjoyed on Shab-e-Barat.
Carrot and beetroot halwa
Simmer for 10 to 12 minutes on a low flame, stirring a few times. Add the cardamom powder and stir for another 5 to 7 minutes till the moisture has evaporated. Garnished with almonds.
Drain the soaked moog dal. Heat 3 tbsp oil in a pan and add the cumin seeds and asafetida. When the seeds start to crackle, add the drained moog dal and sauté for a few seconds. Add the ginger and green chilli paste, chilli powder, garam masala, amchur powder, gram flour and salt, and stir for 5 to 7 minutes till the spices are cooked.
Cool and divide into 12 equal portions. Shape each portion into rounds and keep aside. Roll out each portion of the dough into 2 inch diameter circles. Place one portion of the filling mixture in the centre of each rolled dough circle.
Warp the dough around the filling mixture and seal tightly. Roll each filled portion into a 2½ inch diameter circle, taking care to ensure that the filling does not spill out. Deep fry the kachoris in hot oil over a low flame till golden brown on both sides. The kachoris should puff up like puris. These can take a long time to fry as the crust is thick.
Kachori can be stored in air-tight containers for up to a week. When needed, warm up the kachoris in an oven (on low heat) for about 7 to 10 minutes.
Food prepared by Md Billal Hossain.
THE MELTING POT
By Abdullah tareq
The Shab-e-Barat is believed to be the night of records, the night of assignment and the night of deliverance, and the observance involves a festive nightlong vigil with prayers. Traditionally neighbours send each other sweets and bread. So we look at a few easy bread recipes you can bake this Shab-e-Barat to fulfill your religious, social duty.
Savoury onion bread
Fry the onion in 1 tablespoon of the butter or margarine until clear and golden. Set aside. In a small bowl beat the egg and stir in the milk and the cooked onion. Pour egg mixture into the well in the flour mixture. Stir until just moistened. You will have a soft dough. Pat dough into the prepared pan. Sprinkle remaining ½ cup grated cheese over top.
Bake at 400 degrees F (205 degrees C) for 25 minutes. Serve hot. Makes about 6 servings.
Knock back the dough by tipping it back onto a floured surface and pushing the air out.
On a lightly floured surface, roll the dough out to a rough rectangle about 40 x 25 cm. Spread the sauce over the dough, leaving a small border, and scatter over the ham, mozzarella and basil. Tuck the short sides in and roll up the long side like a Swiss roll. Lift onto a tray, seal-side down, and brush with the egg. Bake for 30 minutes until puffed up and golden -- don't worry if there are a few cracks. Leave to cool slightly and then serve sliced.
Cheesy garlic bread
Turn the dough out onto a lightly floured surface, then knead for 5 minutes until the dough no longer feels sticky, sprinkling with a little more flour as you need it. Now stretch it to fit the Swiss roll tin.
Mix the garlic with the butter, then dot over the dough. Sprinkle over the cheese and snip over the thyme. Cover the bread with lightly oiled cling film; leave in a warm place to rise for 40 minutes.
Heat oven to 200C/fan 180C/gas 6. Remove the cling film, then bake the bread for 30 minutes until golden and risen. Leave to cool for 10 minutes, then cut into 12 pieces and serve.
Add the sugar, vanilla and egg yolks and whizz or knead to a small dough.
Using your hands, roughly spread the mixture out in a 20 x 30 x 4 cm baking tray. Cover with cling film and smooth over until there are no wrinkles. Place in the fridge, uncooked, for at least 30 minutes and up to 2 days.
Heat oven to 180C/160C fan/gas 4. Remove cling film, then lightly mark the shortbread all over with a fork. Sprinkle with the remaining sugar, then bake for 20-25 minutes. Leave to cool in the tin and cut into 24 thin slices. Shortbread will keep in an airtight container for up to 1 week.
Photo: Sazzad Ibne Sayed
The bread spread
Normal roti, cheese roti or rumali roti at BBQ tonight or elsewhere adds something more to your meal. Priced between Tk.5 to 15, these are available at restaurants serving Indian Cuisine.
Need for naan
Santoor has quite the selection priced between Tk.20 and onwards.
Path to paratha
And there's more
Products available at Baker's Bay,
-- LS Desk
Way to Fame
Facebook has now become an inseparable part of all of our lives. It has become everything its creator wanted it to be, a medium to live life online. True to this definition recently facebook has even added shopping to its list of activities. The number of online brands on facebook has steadily grown over the last year.
Oh how many hours we have spent blissfully window shopping from the comfort of our own homes? How many minutes have been spent clicking to see the next picture of the next bag, clothes or shoes in the vast collections of the facebook online brands? And haven't there been many moments when you fell in love with this one item but could not get it because you are not comfortable with the idea of buying items online without first physically touching, probing and examining it?
Keeping all that in mind, 'Way to Fame', like a true and proper marketer, has taken the steps to provide what the customer desires; a physical platform where you will get all your facebook brands in one place.
Way to Fame is a first of its kind. Every Friday it organises a fair of the most popular facebook brands spreading out their gears just for you. You can touch those coveted materials, hold those dresses against you to see if it brings out your eyes and check if it will be too hot to wear in our climate. Apart from the wide array of unique clothing, jewellery, cosmetics and accessories collections the fair has another great seller. An amazing environment!
Teeming with youthful energy and sophisticated, polished individuals relaying the good features of the products from behind the counters, the fair is a good mother-daughter, friends or couples'-day-out place. There's food and music and also great games to compete over. All in all it's an amazing initiative.
Way to Fame is a must visit if you want to have a unique kameez in your wardrobe or replenish your cosmetics cupboard without worrying about counterfeit products. And most importantly, they allow bargaining!
The next two editions of this fair are Eid-centric. Your favourite facebook brands are all prepared to astonish you with their Eid collections and if you want to cut down on those exhausting pre-Eid, dress shopping trips without the fear of losing out on the best possible Eid dress, be sure to check out the next two Way to Fame events.
Event dates: Friday, 13 July and Friday, 27 July
By Raisaa Tashnova
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