Whether it is to add something familiar to the table spread, or to whip up something in the absence of anything in the fridge, the power of an egg is too numerous to mention.
Eggs are amazing in that they have been pre-packaged to keep. For our ancient ancestors they were a valuable source of protein and fats whenever they could 'find' them. The domestication of chickens, however, made eggs available all year round.
Rub the meat with yoghurt and leave it to marinate in the refrigerator for 8 hours or overnight. Return to room temperature before cooking it. Leave the salt until later as it tends to draw out the meat juices.
Whenever the Eid-ul-Azha comes around, there is a distinct shuffle of enthusiastic fingers on the keyboard looking for all those mouth-watering recipe tutorials on Youtube. But the first hurdle thrown by most recipes are the various cuts of meat. So let us dissect the issue, pun intended.
Being Bengalis we often relish consuming rich food that resonates drooling, dripping masala and meat concoction. Here we have assembled few stunning dishes from the veteran recipe writer and food connoisseur Shawkat Osman only for your indulgence.
During the month of Ramadan Muslims observe strict fasts, and cap it off with a three-day joyous celebration of Eid on the first day of Shawwal in the Islamic calendar.
Heat ghee in a pot. Break the vermicelli into 10cm-long pieces and add to the pot. Cook until these turn dark in colour.
Put all the ingredients in a food-processor. Pour 2 cups water and grind or blend to a smooth liquid. Put mixture in sterilised jars and keep in a cool dark place. Use after two weeks. Refrigerate the jar after opening.