SHARMEEN EUSOF
STUFFED CHICKEN BREAST WITH MANGO SALSA
Ingredients:
4 pieces boneless chicken breast
1 tbsp garlic paste
½ tsp ginger powder
1 tsp onion powder
2 tbsp oyster sauce
1 tsp Italian mixed herbs
1 tsp paprika
1 tsp pepper
200g minced smoked chicken or beef
Salt to taste
2/3 tbsp olive oil
1½ cup chicken broth
Method:
Cut the chicken breast in the middle and then marinate it with garlic, paprika, pepper and all the other ingredients. These ingredients together make a paste which acts as the marinade. Marinate for at least an hour and then stuff the chicken breast with minced smoked chicken. Pan-fry on low heat for 25 to 30 minutes.
Sharmin Eusof has a background in fashion designing, who takes cooking as her passion. She also has her own live TV cooking show.
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SUMAIYA
LAICHI PHORONER PAAN KHEER
Ingredients:
125g basmati or any pulao rice
1½ cup sugar
2 cups powder milk
3 cups of water
6/7 dates
8 raisins
8 cherries
2 tsp finely chopped morobba
10 almonds
1 cup of finely chopped betel leaves
6 cardamoms
2 tbsp pure ghee
Method:
First, rinse the rice thoroughly in a heavy bottomed pan on medium heat. Add in the milk and rice. Once the rice is more than halfway done, add the sugar. When the milk has attained the desired thickness, add chopped betel leaves and chopped 'morobba'. Meanwhile, heat another pan and sauté dates, cherries, almonds, raisins.
When done, chop them finely and add to the kheer mix. Keep stirring the pan and make sure it does not burn at the bottom. Cook till it is of desired thickness. Once it reaches the desired thickness, in a wok, heat ghee, add cardamoms and spread over the kheer mix. Turn off the flame and garnish and serve hot or cold.
Sumaiya Tabassum is trained in Ranbindra Sangeet and has won three national awards. She also regularly participates in cooking competitions.
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NASRIN HOSSEN
CHICKEN WITH CHUI JHAAL
Ingredients:
½ kg chicken, 1 tsp ginger paste, ½ tsp garlic paste, 1 tsp onion paste, 2 tbsp sour yoghurt
2-3 pieces Chui jhaal, Salt to taste, ¼ cup oil, 1 tsp red chilli powder
2-3 pieces of cardamom and cinnamon
Method:
Clean the chicken pieces. In a pan put salt, turmeric powder, and place the chicken pieces and fry. Then one by one add all the other ingredients. Once the oil separates add some water and cover with a lid. When the chicken is cooked, remove from flame and serve with parathas.
Nasrin Hossain has her own cooking academy and is a trained chef.
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HASNAT JAHAN
CHICKEN DAAM KEBAB
½ kg chicken, ½ tsp ginger paste, ¼ tsp garlic paste, ½ tsp chilli powder
1 tbsp tomato sauce
½ tsp chilli sauce, 1 tsp kebab masala powder, 1 pc egg, 1 tbsp lemon juice, 1 tbsp sour curd
Dhoniya Pata and crushed green chilli
Salt to taste
Method
Mix all the ingredients with the chicken and marinate for an hour. Caramelise sugar with ghee and then place marinated meat into the sugar. Bring the meat to a boil, simmering for an hour. Alternatively, you could place the meat in an over at 180 degree celsius and cook for an hour.
Hasnat Ara Jahan is a school teacher by profession and wishes to one day open her own cooking school.
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UMMA FATAMA PARUL
MEJBANI BEEF
Ingredients
2 kg beef cut into cubes
2 cups sliced onions
1 cup onion paste
2 tbsp garlic paste
2 tbsp ginger paste
2 tbsp red chilli powder
½ tbsp turmeric powder, 2 tbsp coriander powder, 1 tbsp nut paste, 1 tbsp posto (poppy seed) paste
1 tsp Radhuni powder
Salt as needed
Soybean oil as needed, 4/5 dry red chillies, 4/5 green chillies, Garam masala as required
Method:
Mix all the ingredients except the sliced onions, red chillies and green chillies, with the meat and cook for about 10 minutes on high heat then 2 hours on a low flame. In a different pan make the beresta (caramelised onion). When the meat pieces are properly boiled and soft, put dry chillies and beresta over it. Serve this traditional Chittagongian dish hot.
Umme Fatama Parul is a student and a house wife. She aspires to open her own restaurant in the future.
All photos by Sazzad Ibne Sayed & Sharear Kabir Heemel
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