This
week Star Lifestyle has a tasty treat for all its reader. During the
last three months, Star Lifestyle, along with title sponsor Rupchanda,
held Bangladesh's biggest culinary competition, titled Rupchanda-Star
Lifestyle Super Chef 2014. This competition followed up from last year's
Rupchanda-Star Lifestyle Amateur Chef, searching for Bangladesh's best
chef. After scouring 5 divisions and the capital city, and testing
thousands of participants, Bangladesh's first Super Chef was finally
found. Farhana Akhter from Rajshahi finally took the crown, along with
the Tk. 5 lac prize money.
With so much food cooked and so many great chefs discovered, this week Star Lifestyle brings you the recipe from the top 24 chefs of the competition, along with the recipes of the top 3. Perusing the recipes, you will find a 'deshi' touch to all the recipes, proof of Bangladesh's burgeoning culinary culture, along with dishes of a more metropolitan nature. We wish you have as much fun trying these recipes out for yourself as we had seeing them come to life.
GRAM DAAL WITH BAMBOO SHOOTS AND DRIED SHRIMP
Ingredients:
200g gram daal
1 litre water
1 tsp ginger paste
1 tsp turmeric powder
2 tsp red chilli powder
½ cup sliced onions
1 tbsp sliced garlic
4-5 pieces of bamboo shoots
10-12 large dried shrimps
½ tsp garlic paste
Salt to taste
4-5 green chillies, sliced in half
1 Naga chilli
For bagar –
Garlic crushed
1 tsp cumin
1½ tbsp soyabean oil
Method:
Remove the hard covering of the bamboo shoots. Cut into 3 inch size pieces and slice them. Mix with turmeric powder and boil in water for 10 minutes.
Wash the dried shrimp thoroughly, add some garlic paste and fry on a low flame. Set aside.
Roast the gram daal in a wok. Add 1 litre water, ginger paste, turmeric paste and red chilli powder in a pressure cooker along with the gram daal. Wait for three hissing sounds and 5 more minutes. Now add the sliced onions, sliced garlic, boiled shoots and the fried shrimp to the pressure cooker and steam for another 20-25 minutes. Taste for salt and cook for another 5 minutes.
For the 'bagar'-
In a pan, pour ½ tablespoon oil and lightly fry crushed garlic until golden brown. For a spicy flavour and aroma add Naga chilli and mix with the contents in the pressure cooker. Serve hot.
Anup Kumar is a businessman by profession. He is very passionate about cooking and is self-taught in the culinary arts.
***
DILRUBA SHAMIM
CHICKEN MINT OLIVE
Ingredients:
1 kg boneless chicken breast
½ kg chicken, finely chopped
½ cup mint, finely chopped
1½ cup mint paste, 1 litre chicken stock
2 tbsp white pepper, crushed
250g butter, 250ml oil, 1 cup flour
½ kg onion, 1 pc garlic or as required
½ cup sugar, 1 cup lemon juice
½ cup green chilli, Salt to taste
Method:
This dish takes about one hour to prepare. First, take the boneless chicken breast pieces, add salt and pepper then mix well. Take a meat hammer and pound the chicken pieces as well. Keep the chicken pieces aside. Put about 1 litre of water in a small pan and then put the water on the stove. Put small pieces of chicken in the boiling water along with aromatics such as onions, gingers, carrots, etc. This will help prevent the smell of the chicken from the stock.
Make a mint sauce to go with your dish. Put 4 tablespoons of butter on a pan and then add some flour and proceed to shallow fry for some time. Cool the stock and add some more flour and stir the mixture well. Put in some salt, pepper, sugar, mint paste and lemon juice into the mixture. When the sauce becomes thick, cover it with one tablespoon of butter.
Now take the chopped chicken and mix with salt, chopped mint, chopped onions and green chillies. Take a piece of chicken breast and put some stuffing in it. Roll it into the shape of an olive. Shallow fry this olive shaped chicken in low heat. Finely fry one tablespoon of chopped onions and garlic and mix with the mint sauce. Take a serving dish and put the chicken olive in it and coat it with mint sauce.
Dilruba loves to cook and experiment with recipes. She takes cooking as a hobby and as her passion.
***
FARHANA AKTHER
FISH-RICE CAKES
Ingredients:
10 pieces of katla fish
125g flour, 250ml soyabean oil, 125g rice flour, 1 cup water
1 tsp salt,10-15 onions
1 tbsp garlic and ginger paste
10 green chillies, 1 clove
Tasting salt to taste
½ tsp red chilli powder
½ tsp cumin paste
Coriander leaves, chopped
Method:
First thoroughly wash the fish pieces. Put chilli powder, water and boil the fish. Remove and debone the boiled fish. Heat a little oil in a wok and add the sliced onions. Once light brown, add ginger and garlic paste, cumin paste, salt, tasting salt, coriander leaves, green chillies and stir. Remove from flame after 5 minutes. Now boil some water on a high flame. Put salt, 125 grams of rice flour, 125 grams of flour and make a 'khamir.' Once cold, knead the mixture, cut into small 'lechis' and fill them up with the fish filling. Once done, fry the pieces of the cake and serve hot.
Farhana Akther teaches cooking as a profession and also has her own boutique.
***
LIPI SHAHA
PRAWN MOCHA DHOKLA
Ingredients:
1 piece mocha (banana flower)
1 cup wet motor daal (yellow split peas)
12 pieces medium-sized prawns
1 tsp cumin paste,1 tsp ginger paste
1 tsp onion paste,1 tsp garlic paste
1 tsp red chilli paste
½ tsp garam masala
1 tsp ghee
5-6 pieces green chilli, 1 cup of oil
Turmeric powder, as required
Water, as required
A bit of whole jeera (cumin)
Salt to taste
Method:
First cut the mocha into small pieces, boil it in a pressure cooker and make a paste. Make a paste of the wet daal too.
Take a pan and heat some oil. Put mocha paste, daal paste, salt and stir it till they are cooked. Now take a plate and put oil evenly on the surface and put the paste on the plate.
With the help of a knife, cut pieces in the shape of a 'barfi' and fry off the excess oil. Now take the prawn and remove the parts that you do not want and fry it lightly. Separately, take the whole jeera and fry it in the oil till it becomes red and then add the various masalas in paste form, and add a little water and cook it. After it's done, add the fried 'barfi' and the prawn. After around 10 minutes, add garam masala, ghee, green chilli and cook it for 2 minutes.
Lipi Shaha is a beautician by profession but has ample expertise in the culinary field.
With so much food cooked and so many great chefs discovered, this week Star Lifestyle brings you the recipe from the top 24 chefs of the competition, along with the recipes of the top 3. Perusing the recipes, you will find a 'deshi' touch to all the recipes, proof of Bangladesh's burgeoning culinary culture, along with dishes of a more metropolitan nature. We wish you have as much fun trying these recipes out for yourself as we had seeing them come to life.
GRAM DAAL WITH BAMBOO SHOOTS AND DRIED SHRIMP
200g gram daal
1 litre water
1 tsp ginger paste
1 tsp turmeric powder
2 tsp red chilli powder
½ cup sliced onions
1 tbsp sliced garlic
4-5 pieces of bamboo shoots
10-12 large dried shrimps
½ tsp garlic paste
Salt to taste
4-5 green chillies, sliced in half
1 Naga chilli
For bagar –
Garlic crushed
1 tsp cumin
1½ tbsp soyabean oil
Method:
Remove the hard covering of the bamboo shoots. Cut into 3 inch size pieces and slice them. Mix with turmeric powder and boil in water for 10 minutes.
Wash the dried shrimp thoroughly, add some garlic paste and fry on a low flame. Set aside.
Roast the gram daal in a wok. Add 1 litre water, ginger paste, turmeric paste and red chilli powder in a pressure cooker along with the gram daal. Wait for three hissing sounds and 5 more minutes. Now add the sliced onions, sliced garlic, boiled shoots and the fried shrimp to the pressure cooker and steam for another 20-25 minutes. Taste for salt and cook for another 5 minutes.
For the 'bagar'-
In a pan, pour ½ tablespoon oil and lightly fry crushed garlic until golden brown. For a spicy flavour and aroma add Naga chilli and mix with the contents in the pressure cooker. Serve hot.
Anup Kumar is a businessman by profession. He is very passionate about cooking and is self-taught in the culinary arts.
***
DILRUBA SHAMIM
Ingredients:
1 kg boneless chicken breast
½ kg chicken, finely chopped
½ cup mint, finely chopped
1½ cup mint paste, 1 litre chicken stock
2 tbsp white pepper, crushed
250g butter, 250ml oil, 1 cup flour
½ kg onion, 1 pc garlic or as required
½ cup sugar, 1 cup lemon juice
½ cup green chilli, Salt to taste
Method:
This dish takes about one hour to prepare. First, take the boneless chicken breast pieces, add salt and pepper then mix well. Take a meat hammer and pound the chicken pieces as well. Keep the chicken pieces aside. Put about 1 litre of water in a small pan and then put the water on the stove. Put small pieces of chicken in the boiling water along with aromatics such as onions, gingers, carrots, etc. This will help prevent the smell of the chicken from the stock.
Make a mint sauce to go with your dish. Put 4 tablespoons of butter on a pan and then add some flour and proceed to shallow fry for some time. Cool the stock and add some more flour and stir the mixture well. Put in some salt, pepper, sugar, mint paste and lemon juice into the mixture. When the sauce becomes thick, cover it with one tablespoon of butter.
Now take the chopped chicken and mix with salt, chopped mint, chopped onions and green chillies. Take a piece of chicken breast and put some stuffing in it. Roll it into the shape of an olive. Shallow fry this olive shaped chicken in low heat. Finely fry one tablespoon of chopped onions and garlic and mix with the mint sauce. Take a serving dish and put the chicken olive in it and coat it with mint sauce.
Dilruba loves to cook and experiment with recipes. She takes cooking as a hobby and as her passion.
***
FARHANA AKTHER
Ingredients:
10 pieces of katla fish
125g flour, 250ml soyabean oil, 125g rice flour, 1 cup water
1 tsp salt,10-15 onions
1 tbsp garlic and ginger paste
10 green chillies, 1 clove
Tasting salt to taste
½ tsp red chilli powder
½ tsp cumin paste
Coriander leaves, chopped
Method:
First thoroughly wash the fish pieces. Put chilli powder, water and boil the fish. Remove and debone the boiled fish. Heat a little oil in a wok and add the sliced onions. Once light brown, add ginger and garlic paste, cumin paste, salt, tasting salt, coriander leaves, green chillies and stir. Remove from flame after 5 minutes. Now boil some water on a high flame. Put salt, 125 grams of rice flour, 125 grams of flour and make a 'khamir.' Once cold, knead the mixture, cut into small 'lechis' and fill them up with the fish filling. Once done, fry the pieces of the cake and serve hot.
Farhana Akther teaches cooking as a profession and also has her own boutique.
***
LIPI SHAHA
Ingredients:
1 piece mocha (banana flower)
1 cup wet motor daal (yellow split peas)
12 pieces medium-sized prawns
1 tsp cumin paste,1 tsp ginger paste
1 tsp onion paste,1 tsp garlic paste
1 tsp red chilli paste
½ tsp garam masala
1 tsp ghee
5-6 pieces green chilli, 1 cup of oil
Turmeric powder, as required
Water, as required
A bit of whole jeera (cumin)
Salt to taste
Method:
First cut the mocha into small pieces, boil it in a pressure cooker and make a paste. Make a paste of the wet daal too.
Take a pan and heat some oil. Put mocha paste, daal paste, salt and stir it till they are cooked. Now take a plate and put oil evenly on the surface and put the paste on the plate.
With the help of a knife, cut pieces in the shape of a 'barfi' and fry off the excess oil. Now take the prawn and remove the parts that you do not want and fry it lightly. Separately, take the whole jeera and fry it in the oil till it becomes red and then add the various masalas in paste form, and add a little water and cook it. After it's done, add the fried 'barfi' and the prawn. After around 10 minutes, add garam masala, ghee, green chilli and cook it for 2 minutes.
Lipi Shaha is a beautician by profession but has ample expertise in the culinary field.
Published: 12:00 am Tuesday, November 25, 2014
