Home   |  Issues  |  The Daily Star Home | Volume 5, Issue 80, Tuesday, August 11, 2009



Sandwich Loaf
250gm cooked minced chicken/beef
¼ cup chopped onions
1 small carrot, finely diced
1 small capsicum, finely diced
2 cloves garlic, thinly sliced
2 tbsp oil
½ cup tomato puree
¼ tsp dried thyme
¼ tsp dried mixed herbs
2 tbsp grated parmesan cheese
8 slices of bread
1 cup milk
3 tsp butter
1 egg
Salt and pepper to taste
Heat oil in a wok and sauté the garlic and onions until softened. One by one, add the carrots, then the capsicum and the cooked minced meat and stir well. Add tomato puree and cheese, and then the herbs. Stir one last time, to mix all ingredients well, then remove from heat and keep aside.
Preheat oven to 260°C. Take a 20/10 cm loaf dish and grease it with butter. In another shallow bowl, pour a little bit of the milk, and one by one, soak the slices of bread in the milk and begin to line the base and internal walls of the dish with the soaked bread slices, until all slices are completely covered, like a pie. Fill the remaining hollow with the prepared meat mixture and cover with the remaining slices of soaked bread to form a loaf-like structure.
In a separate bowl, crack the egg and beat well, then pour the beaten egg over the top of the loaf. Then sprinkle a bit of grated cheese over this and bake in oven for 40 minutes.
When loaf is done, the top portion will turn a light golden colour and will rise, resembling a cheese soufflé.
Serve hot.

Fried Pastries with Chickpea Stuffing
For stuffing:
1 cup boiled chickpeas
1 tbsp semolina
1 tsp oil
2 tbsp tamarind sauce
2 tsp mint leaf puree
2 green chillies, grinded to a paste
½ tsp chilli flakes
¼ tsp five-spice powder (paachforong)
¼ tsp cumin powder
½ cup water
Salt to taste

For pastries:
1 cup flour
2 tbsp rice flour
1 tbsp oil
1 tsp salt
½ water, or a little more if required
To make pastry dough, mix all ingredients together in a bowl and knead well to form semi-soft dough. Then cover and keep aside.
To make filling, grind the boiled chickpeas in a food processor to make a paste. Then heat oil in a wok, add the five-spice mix, and then add the semolina. Stir slightly, then add the grinded chickpeas and stir for a further minute, then add the water. Stir well. Then add the tamarind sauce and the green chilli paste and mix well. Then add the spices and stir well until the paste-like mixture has cooked through. Then remove from heat.
Now divide the pastry dough into 8 to 10 portions. Take one portion, roll it out onto a flat surface with a rolling pin, then spread 1 teaspoon of the prepared chickpea mixture onto the flattened dough, then fold dough according to desired shape. Likewise, make pastries out of the rest of the portions of dough. Deep fry until golden brown, and pastries are crispy. Roll pastries onto absorbent paper towels, to get rid of the excess oil.
Serve hot with dipping sauce.

2 litres milk
1 cup boiled noodeles
2 tbsp shagu
1 cup sugar
10/12 mixed nuts (almonds, pistachios, etc.)
2 drops vanilla essence
¼ cup green jello
¼ cup red jello
½ cup vanilla ice-cream (optional)
Soak shagu in ½ cup water for 10 minutes.
Pour milk into a separate pan, add the shagu and bring to boil. Then add the sugar, and slowly stir over low heat, until the 2 litres of milk reduces to about 1½ litres. Remove milk from heat and allow to cool.
In another bowl, add a bit of orange food colour to the cooked noodles if desired. Also prepare the jello according to instructions on the packaging. Once the gello has set, cut it into small cubes.
Meanwhile, once the milk has cooled, add the noodles and put in the refrigerator or around 2-3 hours. Once milk has chilled, remove from fridge and add the vanilla essence, just before preparing the faluda.
Finally, when all ingredients have been prepared, take a long glass, fill it with the milk mixture, add a dollop of ice-cream, if desired, add the gello, and finally sprinkle the mixed nuts on top.

Vegetable Toast
4 slices of bread
3 tbsp chopped capsicum
3 tbsp chopped carrots
4 tbsp cream
2 green chillies
2 tbsp semolina
½ tsp salt
½ tsp rock salt
¼ tsp black pepper
Oil, for shallow frying
In a bowl, mix all ingredients together, except the bread slices, and keep aside.
Cut the bread slices into four pieces each. Spread a teaspoon of the mixture over each of the bread pieces. Then shallow fry the mixture-topped bread pieces until they reach a very light golden colour. Serve immediately.

By the way

Gym shoes

Few understand the importance of a proper pair of gym shoes. Most opt for the cheap variants available in the market and consequently suffer from pain in the feet, ankles and the cuff muscles. Maintaining proper posture is extremely important when doing your gym routine. The human feet has a unique design evolved to transmit the weight of the body evenly into the ground. Carrying heavy weights, which the body is normally not accustomed to, disrupts this weight distribution.
Buy proper pair of gym shoes, even if it means paying the extra money. These shoes are especially prepared to cater for gym requirements. It is extremely important not to disrupt the arch of the foot. These shoes are padded in the right positions, which not only provide comfort to your feet but also give a comfortable working out session.

On The Cover

The recent rains have brought out the romantics in us, and this week, we look back on our first love, at an unhealthy obsession, and even offer pointers on how to mend a quarrel with your loved one. Flip through our pages for the stories.
Photo: Sazzad Ibne Sayeed

check it out

Namaste India!

India, drenched in its tangy-spicy and sugary iced manifest, is presented to you at the Westin Dhaka from the 5th to the 15th of August 2009.The Taste restaurant has opened its doors to the multicultural Indian cuisine which consists of a range of delicacies with depths and tongue-ticklers as broad as the width-breadth of the country. The intermingling of traditional Indian cuisine with the 16th century Moghul essences has brought forth a unique set of tantalizing flavours. From the streets of Jaipur to the centre of Hyderabad, the “chatpataness” of Indian kebabs, aloo mutter chaats to the Murg Nizami khorma and Jheenga masala lajawab, awaits to seduce your taste buds. The desserts presented Shahi Tukra,Suji ka halwa, Fruit rabri, Kale gul gule, Badami rabri, Kesari phirni, Kulfi dilbahar- are to leave your sweet tooth longing for more.

The "khatta-mittha" mesmerising whiffs diffuse the air, tempting you to experiment with all the available dishes spread before you.

By Sanjana Rahman



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