The Express Tribune hi five - July 19

Ms JULY 19, 2015

ISSUE NO. 161

The DIY Eid special

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The black henna warning

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inside En Vogue— Pretty in pastels

Domestic goddess—

Crunchy fruit and jelly dessert

Section In-Charge: Dilaira Dubash Sub-Editors: Amna Hashmi Nisma Chauhan Designer: Umar Waqas Feedback: women@tribune.com.pk

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Sweetmeats from around the world

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The buzz

THE EXPRESS TRIBUNE, JULY 19, 2015

Our innovative project ideas can help rejuvenate a stale Eid and impress everyone that comes your way

Gone are the days when handing out fifty rupee notes as Eidi sufficed. Today’s thrifty youngsters not only demand more money, presenting their Eidi in a proper, fashionable manner has become just as important. Besides, we can’t deny it does feel great giving or receiving gifts in beautifully-wrapped envelopes and cases. And the best part is that you can customise it all!

Simply add in a few embellishments to the envelopes or prepare tiny money bags. The sky is the limit when it comes to ideas for Eid.

Before we all get preoccupied with beauty rituals, food preparations and the imminent, last-minute alterations to our Eid joras, let’s not forget that the festive nature of this holiday ought to be depicted in other aspects as well. It’s never too late for you to give this Eid a creative makeover, thanks to our innovative, DIY ideas for funky accessories and elaborate food presentations.

Read on to find out how you can inject some much-needed colour into your hot and humid festivities.

All you need is some fancy cloth, ribbons, scissors and a tube of liquid glue to create these exquisite pouches. Begin by ironing out the cloth and cutting it into medium-sized rectangles.

Once the cloth has been cut, fold it inwards about½a centimeter on the small sides and give it a quick stitch to form a crease. Next, fold the cloth inside-out, joining both folded sides evenly and stitch the two big sides up. Fold the inside-out pouch back and you should have a halfready Eidi holder you can now decorate as you like. You can attach gota, ribbons, diamantes or paper flowers – anything goes so long as you glue it on properly.

This is another great idea for handing out Eidi. The template for a typical pillow-box is readily available on the internet – all you have to do is print it. This project will require coloured chart paper, scissors, glue and of course, decorative accessories of your choice. Simply print a template and use it to trace a pillow-box outline on the chart paper. Cut the template out, stick the advised sides together to form a box and decorate away.

Want to save time and keep things simple? How about you decorate regular paper envelopes instead? Unleash your creativity with ribbons, diamantes, stickers, glitter, flowers and anything else that you think will add flair to your envelopes. In fact, you can carry the envelopes out in a decorated basket or even add a toffee to each envelope for added sweetness. Whatever you decide, we guarantee the recipients will love it.

Sana Aamir is a Karachi based event planner and decorator. She has her own creative outlet online at facebook.com/SanaCreativeShack

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THE EXPRESS TRIBUNE, JULY 19, 2015

Refraining from food and drink for thirty days straight and that too, in this blazing heat, is reason enough to dine in style on Eid. This joyous occasion is the ideal opportunity for one to repay themself and their fellow rozaydaars for showing such great determination throughout Ramazan. So why not go all out and treat yourselves?

For most of us, Eid converts our homes into veritable guest houses with an endless supply of food and drink lest our visitors get disappointed. In such times, it is probably best to have a table set and ready with eatables that can be re-filled and heated as required. But food alone is unlikely to satisfy your guests: once again, presentation reigns supreme as even the most delicious dishes feel boring if not served well. Therefore, enhance your food table with some flowers, candles, small-sized crystal decoration pieces that will make the dishes stand out. You can begin by placing a fancy table cloth at the base or even follow a select colour scheme, making the accessories match one another. Flowers in long, cylindrical vases are ideal as they are light and easy to move around.

And for those who see fewer guests or do not have a table large enough for decoration, a two or three tier trolley is the way to go. It’s classic, mobile and easy to set up. Not to mention, the average three-tier trolley is sufficient for all Eid staples. The top tier of your trolley should carry about four to five of the typical Eid dishes, such as sheer korma, kheer, chaat and dahi baray. If you wish to do something different, an assortment of bite-size or finger foods like mini pizzas, rolls, shaami kebabs and pastries is a great alternative. If you are serving kebabs, it is better to use a large plate with linear arrangements. Also, ensure that none of the bowls are over-filled lest they spill over the trolley and embarrass you in front of your guests.

The second tier of your trolley ought to carry the plates, forks and spoons. There is often some confusion as to the inclusion of knives on the trolley but it is best to leave them out, seeing as how we can make do without them. Regardless, make sure that the cutlery complements the plates and bowls your guests will be eating from. An elegant white or floral-printed dinner set should jive well with the current summer trends, especially if you place them right. Ideally, the plates lie at the left end of the trolley, with the bowls on the other side. You can either place a napkin between each plate or include a napkin holder in between the plates and bowls. All cutlery should be stacked atop the plates. Fill in an empty space with a small flower arrangement, if you like.

For Pakistanis, no meal is complete with a round or two of crisp, warm chai. You can dedicate the third tier of your trolley to tea, serving it in a modern pot placed on the right end. The milk, sugar and other condiments should be provided in small, individual pots and the teaspoons in the center. The cups can be stacked on the left and their saucers piled up to face the spoons. Remember that soft drinks and juices have no place on a serving trolley. They should be served on a separate tray, prior to the meal, in simple glassware that is easy to hold and drink from.

Kanwal Tariq is a bio-technologist, a writer and a feminist. She blogs at Whirling Cosmos (kanwalmeghjii.wordpress.com/)

Design by Talha Khan

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En vogue

Saira Rizwan’s dazzling new collection Designer: Saira Rizwan Collection: 2015 Eid Lawn Photography, Hair & Makeup: Ather Shahzad Styling: Haiya Bokhari Model: Zara Peerzada

THE EXPRESS TRIBUNE, JULY 19, 2015

THE EXPRESS TRIBUNE, JULY 19, 2015

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By Adeela Akmal

Lifestyle

THE EXPRESS TRIBUNE, JULY 19, 2015

Mehndi has been a part of the subcontinental culture for centuries; a timeless custom symbolising joy and celebration. In our part of the world, weddings, parties, Diwali and Eid are incomplete without women sporting intricate mehndi tattoos on their hands and feet. Weddings are particularly popular occasions for this art, with many old wives’ tales claiming that the deeper the shade of a bride’s mehndi, the more her husband will love her. Eid is another time wherein Pakistani women flock to the bazaars to have their hands festooned with beautiful flowers, thappas and keriyaan.

However, be warned that dark mehndi is not always what you expect it to be. In fact, it might be compromising your safety.

In the olden days, the process of making mehndi entailed soaking mehndi leaves, drying them and crushing them into powder form. This powder was then used to formulate a paste and filled into plastic ‘cones’ for application. Unfortunately, these cones took too much time and as demand for mehndi grew, the natural form was replaced by chemical mehndi. Ever since, many women have fallen victim to the disastrous effects of the chemicals this red/black mehndi contains. For university student Iqra Ejaz, the affect began in the form of a slight irritation, half an hour into application. “I washed the mehndi off but the designs on my hands started to swell and burnt with a stinging pain,” says Iqra.

The allergy eventually got so bad that even medication provided no respite and now, three years after the incident, Iqra still has scars on her hand!

Sadly, Iqra is just one example of an unassuming customer falling prey to

innocuous mehndi. Jia Mohammed, an employee of the Ideal Parlour in Karachi, narrates a story regarding a friend of hers who suffered a similar fate. “My friend Mona had her mehndi applied from a local beauty parlour on the day of her engagement. But instead of the designs complimenting her that day, her hands swelled up and now, two and half years later, the design is still there.”

Both Iqra and Mona had been unaware of the harmful red cone prior to their experiences. The real dilemma is when women who know about chemical mehndi still risk it just to save time. Rizwana Baig, a Karachi-based beautician and salon-owner confirms that many of her customers consciously opt for the red cone. “We inform them about the possible health risks but they still ask for it,” she says, adding that she has lost many customers owing to her salon’s refusal to use chemical mehndi.

On the other hand, some reputed salons have started producing their own mehndi so as to reduce the health risks. “We make our own mehndi using natural ingredients such as oil and lemon,” claims Farhat Ehsan, managing director of Rose Beauty Parlour. “We are aware that the red cone causes allergies and strictly prohibit using.

Our mehndi brand, Rose Bridal, is sold in the market too.”

However, not everyone has a negative experience. Some women experience no adverse reaction at all, despite leaving the mehndi on for hours on end. “Last year, my family and I went to the parlour near our place and asked for the red cone,” recalls Zainab Rizvi, a teacher at a private school.

“Immediately after application, I felt an unbearable tingling sensation and washed my hands but my mother and sister felt

nothing.”

According to skin specialist Dr Sana Khan of the Darakhshan Skin Care Centre Karachi, the effects of the red cone range from allergies to first, second and third degree burns. “We have received cases of skin problems owing to the cone and the cases were different in nature,” shares Dr Sana. “It depends on how long the skin has been exposed to the mehndi and whether it is generally sensitive or not.” Dr Sana further elaborates that at times the burns are so severe that the patient does not recover from them completely. She recommends using reliable and branded cones such as those sold by Saeed Ghani as these are not enriched with chemical substances. “If one really wants a dark mehndi, some Vicks vapour rub or lemon juice can help. You can also heat your hands over steaming water for the desired darker tone,” suggests Dr Sana.

This Eid, make safety a priority and be wary of the products being used. Women who are clueless as to how to spot natural or chemical mehndi should look for a very earthy scent and a muddy green colour.

Chemical mehndi on the other hand is darker in colour and gives off a pungent smell.

Adeela Akmal is a freelance writer. She is currently pursuing a Master’s degree in Mass Communication. She tweets @ AdeelaAkmal

Design by Maryam Rashid

Domestic goddess 7

THE EXPRESS TRIBUNE, JULY 19, 2015

By Huba Akbar

Crunchy fruit and jelly dessert

The ideal treat for a hot summer Eid

Ingredients

PHOTO: HUBA AKBAR

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Cream 1 pack Condensed milk 1/2 cup Biscuits (crushed) 4 Apple 1 Banana 1 Mango 1 Lychees 1/2 cup Almonds (crushed) 1/2 cup Cashew nuts for garnish Walnuts for garnish Strawberry jelly 12 pieces Banana jelly 12 pieces

Method • In a medium-sized bowl, combine the cream and condensed milk. Mix the liquids thoroughly.

• Add half of the cream mixture to the sliced fruits and set the remaining half aside.

• Crush the biscuits by hand or in a food processor, until they acquire a crumbly form.

• Put in the first layer of the cream in a large-sized glass, followed by the crushed biscuits.

• Add a second layer of the strawberry and banana jelly, neatly.

• Drop a spoonful or two of the fruit and cream mixture as the third layer, garnishing it with the crushed almonds, cashew nuts and walnuts. Serve chilled.

The glass dessert trend If you love desserts but worry about the effort that goes into preparing them, this trend is for you! Instead of wasting time on baking in huge platters, why not serve bite-sized sweet treats in glasses? It saves time and energy, looks and tastes great and best of all, the small helpings keep excess weight at bay. So this mango-season, try your hand at these Mango and Lemon Syllabub desserts. They’re easy to make, delicious to taste and is sure to make all your Eid guests fall in love!

Ingredients For the lemon syllabub: • Heavy cream 12 oz.

• Lemon zest 1/2 lemon • Lemon juice 2 tbsp • Honey 4 tbsp For the mango purée: • Mangoes (large, 2 peeled and stones, 1 chopped) • Honey 4 tbsp • Lemon juice 1/2 lemon • Mango flesh (chopped) 1/4 mango • Mint sprigs

Method • Prepare the lemon syllabub by whipping the cream with a hand-held mixer until it becomes slightly thicker.

• Add in the lemon zest, lemon juice and honey and stir with a wooden spoon.

Allow the mixture to sit for two to three minutes.

• For the mango purée, blend the flesh of two mangoes in a food processor until forms a paste.

• Pour in honey and lemon juice and blend the mixture until smooth.

• With another spoon, stir in the chopped mangoes and place the purée onto the base of the glass.

• Spoon the whipped cream mixture on top of the mango purée and garnish the dessert with the remaining mango bits.

• Place a sprig of mint or two on top for decoration. Serve chilled.

SOURCE: GRACESSWEETLIFE.COM

PHOTO: LABAKERYCAFE.COM

By Hurmat Majid The world is a pretty sweet place, especially around the time of Eid. For Pakistanis, Eid is the ideal opportunity to indulge in saiwiyaan and kheer without feeling guilty.

Similarly, Muslims in other countries prepare their own tradition sweetmeats without which their festivities are incomplete. Join us on a mouthwatering journey across the Muslim world to catch a glimpse of how and where these delicious treats are prepared.

According to Yasmin Beygo, a student from the city of Marmaris, “Women in Turkish households often wake up early on Eid mornings to prepare Kunefe, Sekerpare and Gullac — the most popular of Turkish desserts.” Much like Pakistanis, the Turkish also distribute these sweets to the public and friends or family during Eid and otherwise as well. “In fact, it is considered extremely rude here to resist the gift of sweets,” says Yasmin. “And if a person is unable to prepare good Gullac, it becomes an insult!”

• Kunefe: This cheesy pastry is extremely popular in the Hatay region of Turkey and around the town of Antalya. It comprises of two special ingredients, first being Tel Kadayif — a dough spun on hot spinning tables to create long strands. The strands are cut short before cooking. The other ingredient is Hatay cheese, Turkey’s equivalent of mozzarella, made with fresh milk. Kunefe is served warm, along with ice-cream or clotted cream.

• Sekerpare: Pronounced as ‘Sheh-ker-pahre,’ the world literally translates to ‘pieces of sweetness’. These stick and soft cookies comprise of semolina, flour and powdered sugar, baked and dipped in sweet lemon syrup.

• Gullac: A white, fluffy and milky dessert, Gullac contains layers of paper-thin cornstarch soaked in sweet milk and flavoured with rose water. It is usually garnished with pomegranate seeds and nuts. Gullac also happens to be ancient delicacy, said to have been conjured in the early Ottoman times.

PHOTO: MUSTILIFE.COM

“It’s tradition for Iranians to exchange sweets and cocoa milk after Eid prayers,” says Zohre Faz, a teacher from Qazvin in western Iran.

“Elders often gift sweets and money to youngsters who visit them.” According to Zohre, different regions of the country follow different traditions in terms of the desserts they prepare.

Northerners make Naan Barenji while most of western Iran prepares Nan-e-Nokhodchi. Baklava, however, remains the most popular across all of Iran.

• Naan Barenji: This classic Persian dish includes rice flour, a type of flour produced from finely-milled rice grains. It is distinctly sweet, featuring a dash of rose water and cardamom.

• Nan-e-Nokhodchi: Flavoured with cardamom and pistachios, Nan-e-Nokhodchi is a biscuit made from chickpeas.

• Baklava: A world-renowned Mediterranean treat, Baklava is made from Phyllo dough, butter and sugar. Once baked, sweet syrup is poured over the sweets so that it is absorbed.

Legend has it that Baklava hails from Assyrian origins, baked on special occasions by the rich of that time. It is now common across the Middle East.

PHOTO: MANAF FADHIL

Eid in Oman is characterised by elaborate feasts where the desserts always shine. Once again, according to 22-year-old Manaf Fadhil, “It is traditional for women to prepare them at home early in the mornings, although most of the eatables are available in shops.”

• Luqemiat: In Oman and other Gulf nations, the Luqemiat is made from flour, dry yeast, saffron and cardamom. The dumpling itself isn’t sweet so honey or sugar syrup is added on top. Interestingly, the Egyptians, Lebanese, Syrians and Jordanians call it Luqmat al Kadhi and prepare it in a different way from the Omanis.

Hurmat Majid is a subeditor at The Express Tribune.

She tweets @bhandprogramme

The Saudis are known to go all out on Eid. The celebrations fluctuate culturally, depending on which part of the country you might be in, but Saudi generousity and hospitality stands out throughout. In fact, according to housewife Hiba Al Busaidi, it is customary for Saudi families to congregate in one place and break bread together.

• Umm Ali: The story behind this dish is rather disturbing! Om Ali was the wife of an Ayyubid ruler from Egypt called Ezz El-Din Aybek.

After his death, his second wife Shagaret El Dorr — who was Om Ali’s arch rival — had the latter murdered and to celebrate, she requested cooks from the region to concoct the most delicious desserts they could think of. The winning recipe was a pastry with milk and honey, named after Om Ali and distributed throughout Egypt along with a gold coin. Now, the original recipe has been tweaked and includes condensed milk and nuts, frequently eaten with vanilla ice cream.

PHOTO: HIBA AL BUSAIDI

Did you know that it is customary to serve only milk-based sweets on Eid in Bangladesh?

“On Eid, Bengalis visit one another’s house specifically to taste the sweets that have been prepared,” informs Dhaka-based student and chef Parsa Atora. It is a source of great pride to cook and serve the best sweetmeats in the family.

• Mishti Doi: This sweet yogurt is cooked with milk and caramelised sugar in earthenware pots so that the gradual evaporation of water thickens its consistency. Often, Bengalis season the yogurt with elaichi for a pleasant fragrance.

• Shemai: In Bangladesh, sheer korma is known as Dudh Shemai, ie milk vermicelli. It is commonly served as breakfast at home following Eid prayers and can be eaten warm or cold. Some prefer the creamy, milky form of Shemai while others like it dry. Another popular variation of Shemai is the Zarda Shemai which is essentially, fried vermicelli.

• Payesh: This is a milk-based concoction somewhat like kheer. It can be prepared using milk or paneer and flavoured with nuts as well. Fresh or dried coconut, as well as coconut water, is used to add more flavour and texture to Payesh.

PHOTO: CRAVEBITS.COM

Design Maryam Rashid