Beef and Vegetable Fried Rice
Ingredients:
1 pound lean ground beef
2 cloves garlic, crushed
1 tsp (5 ml) fresh ginger, grated
2 tbsp (30 ml) water
1 red bell pepper, cut into 1/2-inch pieces
1 package frozen pea pods
3 cups (700 ml) cooked rice, cold
3 tbsp (45 ml) soy sauce
1/4 cup (60 ml) green onion, thinly sliced
2 tsp (10 ml) sesame oil
Method:
Use large, non-stick pan.
Add beef, garlic and ginger and cook over medium heat until beef is no longer pink (breaking meat into 3/4-inch crumbles) for about 8 to 10 minutes.
Remove with slotted spoon; pour off any dripping.
In same skillet, heat water over medium-high heat until hot.
Add bell pepper and pea pods.
Cook for 3 minutes, or until bell pepper is crisp-tender, stirring occasionally.
Add rice, soy sauce and sesame oil. Mix well.
Return beef to skillet and heat through, for about 5 minutes.
Stir in green onions before serving.

Chicken Fried Steak
Ingredients:
4 cube chicken steaks
1/2 tsp (2 ml) salt
1-1/2 tsp pepper
1 cup flour
2 eggs, slightly beaten
1/4 cup oil
1 cup milk
Method:
Season meat with 1/4 tsp (1 ml) salt and pepper.
Mix flour with 1 tsp (5 ml) pepper in shallow pan.
Dredge meat in flour, then egg, and then in flour.
Heat oil in skillet on medium-high heat.
Fry meat for 4 to 5 minutes per side until golden brown.
Drain on paper towel.
Pour off all but 2 tbsp (30 ml) oil from pan.
Sprinkle 2 tbsp (30 ml) dredging flour in hot oil in pan.
Cook and stir over medium heat for 1 minute.
Stir in milk slowly and simmer for 3 to 4 minutes.
Add 1/2 tsp (2 ml) pepper and 1/4 tsp (1 ml) salt.
Gravy should be quite peppery.

Cabbage Rolls
Ingredients:
8 large cabbage leaves parboiled for 5 minutes, drained
2 medium onions chopped
1 cup paneer
Turmeric & chilli powder
1/2 tsp garam masala
1-2 green chillies chopped
Coriander leaves
String for tying rolls
Oil
Method:
Heat 3 tsp of oil & fry onions till brown.
Add paneer, turmeric & chilli powder, garam masala, green chillies, salt, coriander leaves & fry for 5-6 mins.
Place 2 tsp of mixture on a cabbage leaf and roll up, folding two sides in.
Tie with a string. Heat oil and fry the rolls turning once.

News flash

Nokia supports breast cancer awareness in Bangladesh

With a two week long program starting from October 27, 2007, Nokia announced its commitment to supporting breast cancer awareness in Bangladesh in conjunction with Bangladesh cancer foundation (BCF) to raise awareness among men and women alike. The program will provide free breast cancer screening and consultations at Screening Camps which has been set up by BCF with the help of Nokia in all six divisions in Bangladesh. Different treatment plans will be offered at a subsidized rate as a part of the program. In addition, Nokia will sponsor various TV programs with renowned physicians to support this cause. Sales proceeds from Nokia's ewly launched Nokia 6300 crimson phone will also contribute to this cause. Anyone can register for breast cancer test by calling 01713243601 and 01713243602.

-LS Desk

-LS Desk

For the love of food

By Kaniska Chakraborty

Frenzy and excess

Three words that comfortably define Durga Puja in Calcutta. Over the top. From the elaborate themes to the ornate lightings to the crowded streets. You get the idea.

Why should I be any different? My family also indulged in excess, and to a certain extent, to frenzy as well.

I might as well get to the point. We ate like there is no tomorrow. Be it at home, in the restaurants or in clubs. We gorged on everything eyes fell on.

Koi macher jhol, chicken curry, chandrapuli, mocha, paturi, the list goes on and on.

But the best was the first. We had gone to this great hotel near Calcutta airport to sample their lunch buffet.

What a spread it was! Imported cold cuts. Fresh bread that crackles in your hands. Slow baked Brie. Bright cherry tomatoes. Soft mozzarella cheese. Extra virgin olive oil-soaked garden veggies.

What was interesting was the Bengali spread at a counter. Now, I must confess, I am extremely skeptical about Bengali cuisine in a five star. I think, to appeal to the western palate, the food tends to get watered down. Spices are not done justice to. After all, what is shorshe ilish without the punch of mustard oil?

So I approached the counter with caution. The spread was not experimental. It had the usual pabdar jhal, bhapa chingri, mochar chop. You know, the standard Calcutta delicacies. No ubiquitous fish fry though. Not even rosogolla.

My wife, my mother and I took to the food like fish takes to water. With much gusto. I had a clear agenda. In three trips, I intended to cover the entire buffet. So my first go was the salad bar and my second go was the cold cuts and bread. But it was the third go that remained in my mind.

My third go was the Bengali selection. I took some rice, some dal and then came across these elongated deep fried objects. Upon further inspection, they were revealed as topshe mach bhaja. Fairly unappetizing in sight, I must say. Long, tubular, brown, with uneven fried finish. I was quite apprehensive when I took one.

When I bit into it, it was bliss! Crispy outside, yielding soft outside. With a slight punch of spice. And the unmistakable fresh feel of extremely good quality fish. Fish as white inside as snow. Before I knew it, I had finished four of them. And was feeling very happy about it too. By all standards, four
fried fish is a bit too much.

But then again, I was in the mood for frenzy and excess.