42 minute read
SIZE MATTERS
Are You Wearing the Right Bra and Undergarment Size? By Biimla Arya
Bra fitting can be confusing because there are so many pieces to literally fit together, and it’s not something most Indian women are taught — not at home, in school, or anywhere else. There’s no real mechanism for that education. It’s not taught in high school health classes. Many mothers overlook the chance to help their daughters get fit correctly, perhaps because they never experienced the benefits of the right fit themselves.
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Wearing the right bra is not just a matter of fashion – it’s a matter of health and self-esteem. And yet 7085% of women are wearing the wrong bra size. Even women who know their bras are uncomfortable and ill-fitting grab the same size over and over again, hoping for a different result.
Debunk the tree biggest myths of bra sizing
Myth 1: You don’t fit. That is simply not true. Bras come in sizes that range from AAA to N, so there is a bra out there for virtually everybody, FIND IT.
Myth 2: Once you find your bra size, you are done. In fact, bra size is a moving target. Ask any growing teenager, new mother, or mature woman. Bodies change and bra sizes right along with them.
Myth 3: It’s easy to find your bra size. Simply put––it’s not. If you have ever adjusted a slipping bra strap, felt uncomfortable in your bra, or wished for a better silhouette, then you know that the quest for the ideal bra can feel hopeless.
What you need
A woman needs to wear supportive and appropriate undergarments at all time. It is essential that every woman has the correct bra for her unique body shape. Selecting the right underwear for your unique body type makes all the difference in how your clothes fit and lay against your body.
Undergarments tips:
● For more support, chose a bra with wider shoulder straps and wider side straps to give more support to the bust area while smoothing out the back. ● Different body types require different design. (Knowing your body type is a key) ● Pick a bra with appropriate coverage. (Know your bust size) ● Go staples if your dress is staples or has thin straps. ● Choose panties that don’t leave you with any visible pan tie line. ● Do not choose panties that are too tight and dig into your skin, this will give you unflattering and needless rolls of skin. ● Choose the right color panties for your outfit. Wearing dark panties with a light dress is often disastrous.
Bra Care
Having big boobs means you need to wear a bra every day or run the risk of giving yourself a black eye! Investing in the right bras is essential and you want your bras to last as long as possible so here are some tips to give your bras a happy long life and a couple to keep your boobs feeling great.
Always have at least 3 everyday bras
My Mum’s tried and tested phrase is “one to wear, one to wash and one to air” and it turns out she’s right. The elastic in your bra is what keeps you comfortable and perky. The elastic heats up as you wear your bra and the heat stretches out the elastic. It takes over 24 hours for the elastic in your bra to return to its shortest form (and therefore most supportive). The elastic will eventually stretch to the point where it can’t bounce back which is why bras don’t live forever.
How to wash your bra
Across all over my area little acts of bra brutality are happening on a daily basis. It’s commonly referred to as ‘the tumble dryer’. Here I can offer you a guide to making your bra live longer through good care. We
Friendship knows no barriers
When we are abroad all Asian people grouped together. Whether it is at the United states or United Kingdom or Australia or New Zealand. I was a new bride on my maiden visit to Sheffield in England while she was a rural uneducated woman from Pakistan. We met and became instant friends though we could converse only in broken Hindi, English or Urdu or by sign language.
Her elder son and daughter were older than me while the second daughter Farah was my age. Farah visited me on the tenth day of my reaching there and introduced me to her mother. Mrs Cheema, though unlettered, was a woman of the world. She had learnt everything about the place and could guide me in shopping, dressing and visiting.
She was warm, a bit loud but quite jolly. We had a common backyard where we could meet. The strong aroma of Punjabi food wafting from her kitchen drew me like a magnet. My cooking was very basic as I had not much bothered about it back home, so her aloo ki sabji and chole were very inviting. She loved sharing these with me.
I learnt later that her husband and five children despised Asian cooking and preferred the English food. She did not like it so she cooked only for herself (and now for me). We met every day as we worked together and this soon became routine. We did not visit each other though we were close neighbours.
This went on for some six months or so when she fell ill. As she did not come out for three days I decided to visit her. She was alone and very sick. I was shocked on seeing her uncarpeted and unheated room, quite different from the rest of the house. She shed tears on seeing me and told me that her children and husband tolerated her but did not even speak to her. I called a taxi and took her to the hospital as she was quite ill. Here she introduced me as her daughter to everyone around. I was touched! She was not only my neighbour, but my friend and now almost like my mother.
She soon became well and resumed duties and we continued meeting every day. She told me how her husband had come here and later asked the elder two children to join him. A few years later the remaining three came but she was not invited. A bold lady, she herself made all arrangements and joined them, to their dismay. By this time they had become westernised, wore western clothes and even shed their Asian names. Fakhra became Farah and Shaida became Sherry. The children all lived their own lives, mixing with the local people, going for parties and dancing while the mother was left all alone in an unheated uncarpeted room. Only the elder son occasionally spoke to her.
She became very fond of me and literally treated me like a daughter.
I became pregnant and she fawned over my like a fond hen over her brood. She advised me and looked after me.
And then came a time when I had to say goodbye to her and return to India. I was eight months pregnant and my husband’s training had come to an end. As I packed my bags, Mrs Cheema could not control her tears. Nor could I. It was as if she was losing her flesh and blood daughter. We were being torn apart. We did not know whether we would ever meet again. She hugged me close and pressed a small trinket in my hands as blessings for the unborn.
And as I boarded the plane on my return journey, my eyes were wet and my thoughts flew to her. Who would look after her? Who would speak to her now? With a heavy heart I bade goodbye.
Some 20 years later my husband and I went back to Sheffield on a brief visit. We had some work in London and I wanted to see my first home after marriage again. I could not resist going to Harcourt road where I once lived. The houses were the same. I could swear that the dustbins at the entrance were still the same. The garden where I had spent many a happy moment was still there. So were the doors, the window and everything. The lake which I could see from my window was there, boating was going on and the big fat white ice-cream fellow was perhaps the same, I didn’t know. It was as if time had stood still and I was transported back two decades.
I glanced at my neighbour’s house. Was the Cheema family still there? I stood outside for a long time pondering. Twenty years is a long period and she would have been in her eighties or nineties if she was still alive. Should I knock? A little later I turned away and got into the car taking me back to London. I wanted my happy memories and my friendship with Mrs Cheema to be unsullied. I did not want to learn that she was dead or that she was alone and sick.
Let sleeping dogs lie, I felt, and said a small prayer as I went back. But my memories of a good neighbour , friend and mother still live in my mind. And nothing can destroy it.
–Dr Veena Adige, Mumbai.
Do you have any sweet/sour experiences with you immediate neighbour? We will be glad to publish them. Please sent them to:
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E-3 Jhandewala Estate, New Delhi-110055. Womansera.com
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Pan Asian Discover the most popular Asian recipes! Amazing Recipes
By Roma Ghosh
CHINESE GREENS WITH BURNT GARLIC AND PINE NUTS
INGREDIENTS:
100 gms of Bokchow cut into 2 inch pieces 1 cup shredded cabbage 1 cup leeks cut into one inch pieces 100 gms of puisaag/Malabar spinach/saan choy 2 tbsps of soya sauce 10-12 garlic clove - whole and peeled 4 tsps of sesame oil 1 tsp of brown sugar 1 tsp of sesame seeds - optional
METHOD
100 gms pine nuts for garnishing. These can be substituted by fried cashews
Wash the greens and dry with a kitchen towel. Heat the oil and add the sesame seeds - if using- and allow to splutter.Add the garlic cloves and allow to ‘burn’ slightly till a light brown in colour. Mix in the veggies. Cook on medium heat for 2-3 minutes. Add soya sauce, sugar and toss gently. Put off the heat and garnish with pinenuts. Serve with steamed rice.
Chinese greens with burnt garlic and pine nuts
ASIAN CORN STARTER
INGREDIENTS:
2 cups of corn niblets 1 cup of carrots - scrapped and cut into strips 1 cup cucumber - cut into strips without peeling Half yellow bell pepper- cut into strips or small pieces Half green capsicum - cut into strips or small pieces 3 tsps of sesame oil 1 tsp of red chillie paste 1 tsp rice vinegar 1 tsp of soya sauce 10-12 mint leaves Boiled eggs for garnishing –optional Salt
METHOD
Heat the oil and add the corn. Add the chilli paste, add 2 pinches of salt, mix well and fry on medium heat for 2 minutes. Mix in the remaining veggies and the vinegar, soya sauce and stir fry for a further 2-3 minutes. Add the mint leaves and toss gently. Serve as a starter or an accompaniment with any variety of Boa. You can add chicken shreds if you want a non vegetarian dish. You can use this to top rice wafers or put into canapies while serving as a snack.
Japanese negi (leeks) patties Asian corn starter
JAPANESE NEGI (LEEKS) PATTIES
INGREDIENTS:
For the sauce 1 cup water 2 tsps of rice vinegar 1 tsp of soya sauce 1 tsp of sugar 2 tsps of cornstarch For the patties 1 cup chopped leeks 2 tsps sesame oil 4-5 beaten eggs Salt Oil for pan frying the patties
METHOD
To prepare the sauce: bring the water to boil and add the vinegar, soya sauce and sugar. Lower the heat. Mix the conrstarch in 2 tbsps of water and add to the water with the soya sauce. Allow it to thicken and remove and keep aside for serving.
For the patties:
Heat the oil and fry the leek pieces till slightly softened. Take a bowl and place the leek, add the beaten eggs and salt to taste. Mix with a fork. Heat a non stick pan and add 2-3 tsps of oil and use the egg and leek batter to prepare four patties. Spoon each portion onto the non stick pan sprinkled with oil. Cook the patties on low flame on one side and then turn over so that both sides are cooked. Prepare 4 patties in this way and serve with the sauce.
Bao vegetarian
BAO VEGETARIAN
INGREDIENTS:
2 and half cups of flour 3 tbsps of milk powder Half tsp of baking powder 2 pinches salt 3 tbsps of oil 2 and a half level tsps of dry yeast 2 tbsps of sugar - to mix with the yeast For the filling: 2 tsps of sesame oil 1 cup of Bokchow chopped into small pieces 1 small onion finely chhopped Half red bell pepper finely chopped - seeds removed 100 gms of mashed tofu Salt to taste 1 tsp of red chillie flakes 1 tbsps of honey For the sauce: 2 tbsps of dark soya sauce 1 tbsp of water 1 tbsp of vinegar 1 tbsp of crushed brown sugar 2-3 chopped green chillies optional To make the dough for the Bao Salt
METHOD
Heat the oil and add the corn. Add the chilli paste, add 2 pinches of salt, mix well and fry on medium heat for 2 minutes. Mix in the remaining veggies and the vinegar, soya sauce and stir fry for a further 2-3 minutes. Add the mint leaves and toss gently. Serve as a starter or an accompaniment with any variety of Boa. You can add chicken shreds if you want a non vegetarian dish. You can use this to top rice wafers or put into canapies while serving as a snack.
FRIED CHINESE BUNS WITH TUNA FLAKES IN CHILLIE OIL
INGREDIENTS:
Japanese negi (leeks) patties For the Buns: 2 and a half cups of flour 3 tbsps of milk powder Half tsp of baking powder 2 pinches salt 3 tbsps of oil 2 and a half level tsps of dry yeast 2 tbsps of sugar - to mix with the yeast For the tuna 400 gms of boneless tuna fish 1 and a quarter cups of chillie oil
METHOD
To make the dough for the Buns Sift together the flour, baking powder, salt and the milk powder. Place in a bowl. Take half cup of luke warm water. To this add the sugar, mix and dissolve and then add the yeast and mix. Leave aside for about 10 minutes so that the yeast is well risen and looks fluffy. Add this yeast mixture to the sifted flour and knead to a dough. Add the oil and knead well to obtain a dough which is soft. Place in a big sized bowl so that there is enough space for the dough to rise to become atleast 3 times its original size. Cover the bowl with a damp cloth and leave for 2 hours to rise. Once the dough is almost 3 times its size, take it out from the bowl and use dry flour to knead it once again.
Shape into a long roll working with both your hands. Divide this long roll into 5-6 pieces. Shape each piece into a round ball. Prepare a steamer, once the water is boiling place 4 inches squares of butter paper on the container which you are going to place in the steamer. Rub a little oil on each of the butter square pieces - this is optional. Now place each of the flour balls on each of the butter paper squares. Cover with the lid and steam the Buns for 12 minutes till risen. Pls make sure that there is enough space for the Bun to rise. If your steamer container is small, steam only 2-3 Buns at a time, so that there is enough space in between each Bun giving each one enough space to rise. For frying the buns:
Brush each bun with any white oil and fry in a fryer for 2-3 minutes in a pre heated air fryer. If you dont have a air fryer you could pan fry each bun on a pan, turning once or twice till all sides are crispy and brown. Serve with the Tuna in chillie oil. To prepare the tuna:
Steam the tuna fish in a steamer till soft but not over cooked. The steaming should take you only 5-6 minutes. Tear into shreds. Place 3-4 tsps of the chillie oil in a pan and heat on medium heat. Add the tuna shreds and mix in the remaining chillie oil and cook on low heat for a further 2-3 minutes. Serve with the fried Chinese buns for breakfast.
CHIILIE CHICKEN BAO
INGREDIENTS:
For the stuffing: 200 gms of boneless chicken cut into very thin strips or bite sized Place in a big sized bowl so that there is enough space for the dough to rise to become atleast 3 times its original size. Cover the bowl with a damp cloth and leave for 2 hours to rise. Once the dough is almost 3 times its size, take it out from the bowl and use dry flour to knead it once again. Shape into a long roll working with both your hands. Divide this long roll into 5-6 pieces. Shape each piece into a round ball. Stuff each ball with a small portion of the filling and re-shape into a ball once again. Prepare a steamer, once the water is boiling place 4 inches squares of butter paper on the container which you are going to place in the steamer. Rub a little oil on each of the butter square pieces - this is optional. Cover with the lid and steam the BAOs for 12 minutes till risen. Pls make sure that there is enough space for the boas to rise. If your steamer container is small, steam only 2-3 Boas at a time, so that there is enough space in between each Boa giving each one enough space to rise. Serving steaming hot with sauce. To make the chillie chicken stuffing:
Heat the oil. Add the chicken and stir fry for 2-3 minutes. Add the sauces and cook on low fire
Chiilie chicken Bao
small pieces or minced 3 tsps of sesame oil 1 tsp of soya sauce 1 tsp of chillie sauce 1 tsp of tomato ketchup 1 tsp of red chillie paste For the Bao: 2 and a half cups of flour 3 tbsps of milk powder Half tsp of baking powder 2 pinches salt 3 tbsps of oil 2 and a half level tsps of dry yeast 2 tbsps of sugar - to mix with the yeast For the sauce: 2 tbsps of dark soya sauce 1 tbsp of water 1 tbsp of vinegar 1 tbsp of crushed brown sugar 2-3 chopped green chillies optional To make the dough for the Baos
METHOD
Sift together the flour, baking powder, salt and the milk powder. Place in a bowl. Take half cup of luke warm water. To this add the sugar, mix and dissolve and then add the yeast and mix. Leave aside for about 10 minutes so that the yeast is well risen and looks fluffy. Add this yeast mixture to the sifted flour and knead to a dough. Add the oil and knead well to obtain a dough which is soft.
for 2 minutes so that the chicken is cooked. The preparation will be absolutely dry. Remove from fire and use it for stuffing each of the Baos. You can use the same sauce as used for the vegetarian Baos.
SALT AND PEPPER BROCCOLI WITH FRIED CASHEWS
INGREDIENTS:
1 broccoli head cut into flowerets 3 tbsps of ghee Salt and pepper as per taste 50-60 gms of cashews
METHOD
Heat the ghee and fry the cashews till a light golden brown. Remove and keep aside. In the same pan add the broccoli pieces and stir fry adding salt and pepper to taste. Stir fry for 2-3 minutes and serve piping hot garnished with cashews. Serve with stir fried garlic noodles.
Salt and pepper Broccoli with fried cashews
INGREDIENTS:
300 gmspicador chillie - big sized green chillies 2 potatoes peeled and cut into strips - not too thin nor too thick around 2 inches long Salt 3 cloves of garlic 1 chopped onion 1 chopped tomato 3 tsps of white oil 2 cups of grated cheese Bhutanese cheese is ideal. We have mixed mozarella and paremesan in equal proportion
METHOD
Make a slit in the green chillies and then split into two pieces each. The seeds are not removed but if you want the preparation less spicey you could removed the seeds. We have removed the seeds and keep the chillies whole.
Heat the oil and fry the onions till translucent. Add the garlic and
Bhutanese kewa/emadatshi pepper and potato chessydeite
the tomatoes and fry for another 2 minutes. Mix in the potato strips and salt to taste. Stir gently and cook the potatoes covering with a lid till only less than half cooked. Now mix in the chillies and stir gently. Add 2 cups of water and bring to a boil. Lower the heat and add the cheese and cook and stir till the cheese melts. Serve piping hot with steamed rice.
LEEK AND MUSHROOM SOUP
INGREDIENTS:
2 cups of leek cut into one inch pieces 200 gms button mushrooms keep whole, wash and prick 200 ml coconut milk 3 tsps of butter 3 tsps of cornstarch Salt and pepper to taste
METHOD
Heat the butter and fry the leek and mushrooms till a light brown in colour. Lower the heat and add 300 ml of water. Add the lemon grass and bring to a boil. Boil over low heat for 3-4 minutes. Add the coconut milk and continue to boil for another 2-3 minutes. Season to
Rice paper rolls taste with salt and pepper and Mix in the cornstarch mixed with 2 tbsps of luke warm water. Add to the soup and continue to cook and stir till the soup thickens. Adjust the consistency to your liking. Serve garnished with coriander or some boiled egg or stir fry some leeks and mushrooms cut into small pieces and fried in butter. Garnish the soup with this and serve piping hot with Chinese fried buns or Bao.
RICE PAPER ROLLS
INGREDIENTS:
8-10 rice paper sheets For the filling:
Leek and mushroom soup
A combination of carrots, capsicums, cucumber, radish, yellow bell pepper - All cut into match sticks For the egg paper roll Omelete prepared from one egg into thin sheet Few leaves of mint
METHOD
Work with one rice paper sheet at one time. Take a wide bowl/platter. Fill it half with water. Dip the rice sheet in the bowl for 10 seconds and then gently lift it and place on a cloth napkin.
Now place one match stick each of the carrot, raddish and cucumber - using 3-4 match sticks for one rice paper. Keep the match sticks on one edge of the wet rice paper and very gently using both your hands roll over so tht the veggies are inside the paper roll.
Serve as a snack with a sauce prepared with soya sauce, vinegar and chopped green chillies. For the egg paper roll - first place a few mint leaves on the wet rice paper, then the omelet sheet and roll over. This art looks difficult but it is only a matter of trying it 23 times.
Serve as a healthy snack.
DEVILED PRAWNS SERVED WITH CORIANDER RICE
INGREDIENTS:
For the prawns 300 gms of prawns - head removed and de- veined. You can use either jumbo prawns or medium sized, whatever is available 3 tsps of Thai curry paste - a little less if you want it less spicey 1 tsp of crushed brown sugar Half cup of tomato puree 3 tbsps of sesame oil Salt to taste 3 tsps of chopped spring onions green portion only 2 tsps of cornflour mixed in 5 tsps of water For the coriander rice 2 cups of cooked rice - salt added when cooking 4 tbsps of chopped coriander 2 tbsps of ghee 1 tsp of mustard seeds - optional 1 dried red chillie
METHOD To make the prawns:
In a bowl, mix the Thai red curry paste, tomato puree and the
Deviled prawns served with coriander rice
brown sugar in one cup of water. Add water a little at a time, mixing well so that the paste and tomato puree and sugar mix in together with the water to form a thick paste. Keep aside.
Heat the sesame oil and add the prawns and cook for 1 minute adding salt to taste. Lower the heat. Now mix in the paste and stir together and cook over low heat for only 2-3 minutes. At this stage, if you want the preparation to have slight gravy, you could add some luke warm water maybe just 3-4 tbsps, continue to cook for only another few seconds and put off the heat. The spice in the preparation can be reduced by reducing the amount of the curry paste. If you want the gravy thicker, you can mix in the cornflour mixed in luke warm water. But you can avoid the
Asian style cauliflower cornflour mixture if you want.
To prepare the rice: heat the ghee add the mustard seeds and red chilllie and allow to splutter. Mix in the rice and stir fry for 2 minutes. Add the coriander and mix well. Serve with the spicey prawn preparation
ASIAN STYLE CAULIFLOWER
INGREDIENTS:
1 medium sized cauliflower broken into flowerets and discard the rest of the cauliflower - the base Salt and pepper For the cornflour paste for frying the cauliflower: 3 tbsps of cornstarch 2 tbspsmaida 2 tbsps of rice flour Salt to taste 1 tsp of white oil Oil for deep frying For the orange /tomato/spicey sauce 2 tbsps of oil 3 tbsps tomato puree 1 cup orange juice 2 tbsps of honey 2 tsp of red chillie paste 2 tsps of garlic paste
METHOD
Sprinkle salt on the cauliflower flowerets and keep aside for 10
minutes. Pat dry with a towel to ensure there is no moisture.
Take a bowl and add the corn flour, maida and rice flour and sift together. Add water a little at a time and form a smooth paste adding salt and pepper. The batter will be fairly thick.
Heat oil for deep frying the cauliflower. Dip each floweret in the batter and deep fry 4-5 pieces at a time. Turn over so that all sides are cooked. Fry till golden brown and crispy. Fry all the cauliflower in this way.
Remove most of the oil leaving only 3 tbsps in the pan. Lower the heat and add tomatopuree, orange juice and all the pastes and honey. Add 1 cup of water and bring to a boil, you can adjust the consistency and the amount as per your requirement. Mix in the fried cauliflower into the sauce and toss gently. Serve hot and crispy as a tasty starter.
NEPALESE KOHLRABI GANTHGOBI PREPARATION
INGREDIENTS:
500 gms of ganthgobi 2 tbsps of chopped onions 2 tomatoes chopped into pieces 3 tbsps of oil 2 tsps of ginger garlic paste 1 tsp of green chillie paste 2 chopped onions 2 tbsps of tomato paste
METHOD
Peel the kohlrabi and cut into one inch cubes or pieces. Steam in a steamer till half tender. Remove, drain all the water and keep aside. Heat oil in a kadhai and fry the onions till translucent. Add the chopped tomatoes and fry for one minute. Then add the ginger garlic paste and stir fry for 30 seconds. Mix in the steamed gobi and add the remaining spices. Continue to cook on low fire, stirring from time to time adding the tomato paste. Cook and stir on low fire. Cover with a lid and cook till the gobi is tender. The preparation will be dry and can be served with steamed rice or chappati.
Nepalese kohlrabi ganthgobi preparation
EGGPLANT WITH LEEK AND SESAME SEEDS
INGREDIENTS:
300 gms eggplant - cut into one inch strips Salt Half tsp of haldi powder 100 gms of leeks cut into strips 3 tbps of chillie garlic oil 1 tsp of garlic paste 2 tsps of red chillie paste 1 tsp of roasted sesame seeds for garnishing Oil for deep frying the brinjal pieces
METHOD
Sprinkle salt and haldi on the brinjal pieces and keep aside for 10 minutes. Drain out all the water, Heat oil for deep frying and fry the brinjal pieces till golden brown. Fry a few pieces at a time so that these don’t crowd the oil pan. Remove and drain on kitchen paper, Remove most of the oil leaving 2 tbsps in the pan. Add the leeks and fry on medium heat till translucent. Add the remaining ingredients and finally the fried brinjals and toss gently. Garnish with sesame seeds and serve with rice noodles for breakfast or main course.
Eggplant with leek and sesame seeds
Pad Thai noodles with grilled pineapple and Thai sauce
INGREDIENTS:
100 gms Pad Thai noodles 5 tbsps of sesame oil 3 tsps of garlic paste 4-5 kafir lime leaves 1 tsp chopped galangal For the veggies 1 zucchini cut into rings 200 gms mushrooms cut into small pieces For the Thai sauce 2 tsps of jaggery 2 tbsp of soya sauce 2 tbps of tamarind paste For the pineapple: 6-7 slices of pineapple 1 tsps of allspice powder Half tsp of red chillie powder optional if you like it spicey
METHOD
Boil the PAD Thai noodles in salted water till tender but not overcooked. Drain out excess water and then wash under cold water. Keep in the strainer and keep aside.
To prepare the sauce: Heat a pan and add the jaggery and stir till it melts. Add one cup of water and then mix in the soya sauce and tamarind sauce and allow
Bangladeshi Puisaagmethulichorch orie - Malabar spinach seeds preparation simmering on low heat. Thicken the sauce as per your required consistency. Keep aside. Heat the oil and add the galangal and lower the heat. Mix in the veggies and stir fry for 2 minutes. Mix in the cooked noodles and the lime leaves and paste. Stir gently. Cook and stir over medium heat for 3-4 minutes. Garnish with grilled pineapples.
To grill the pineapples:
Sprinkle the dry spice powders and grill over a grill or even a nonstick pan, turning once or twice till both sides of the pineapple look light brown.
INGREDIENTS:
2 cups of puisaagmethuli - seeds of English spinach 2 potatoes peeled and cut into cubes or medium-sized pieces 1 cup brinjal cut into small pieces 1 cup of broad beans - cut into medium pieces 2 tomatoes - chopped 1 tsp of fresh turmeric paste 1 tsp of green chillie paste 1 tsp of garlic paste 1 tbsp of coriander powder 2 tsps of cumin powder Salt 3 tbsps of mustard oil
METHOD
Heat the oil and add the potatoes and fry over medium heat, add salt to taste, and fry for 2-3 minutes. Lower the heat and mix in all other vegetables and the tomatoes. Cover with a lid and cook
on low fire mixing the pastes and spices. Also, mix in the puisaagmethuli. Add the salt and 2 tbsps of water and mix gently. Cover with a lid and allow cooking on low fire till potatoes, other veggies, and the puisaag seeds are cooked and softened. Serve with plain steamed rice.
BANGLADESHI FISH CHOPS
INGREDIENTS:
400 gms of boneless fish Salt 1 cup boiled mashed potatoes 1 tsp of fresh turmeric paste 1 tsp of green chillie paste 1 tsp of red chillie paste 1 tsp of sugar 1 tsp of mustard paste 3 tbsps of mustard oil 3 cups of bread crumbs Oil for deep frying Mustard paste - kashondi for serving
Bangladeshi fish chops
METHOD
Steam the fish till soft. Cool and place in a bowl. Mash the fish and add the mashed potatoes and all the pastes and the sugar. Mix well. Now heat the oil and fry the fish potato mixture and fry on low heat, stirring from time to time. Cook for 3-4 minutes till a fine aroma rises. Put off the heat and cool completely. Remove to a mixing bowl and divide the mixture into 7-8 portions or according to the size you want your chops. Shape into circles, /elongated shapes and roll each chop in bread crumbs and keep aside. Coat all the chops in bread crumbs. You can first dip the chops in beaten eggs
And then roll in crumbs. But that is purely optional.
Heat oil and fry the chops a few at a time. Turnover and fry both sides. Fry till golden brown and crispy. Serve with kashondi mustard sauce and kachumber.
Malaysian fish curry Kari Iran Pikat
MALAYSIAN FISH CURRY KARI IRAN PIKAT
INGREDIENTS:
For the spice powder: 1 tsp of cumin seeds Quarter tsp of fenugreek seeds 2 dried red chillies 2 cardamoms 2 cloves 1 tsp of fennel seeds 1 tbsp of coriander seeds
For the fish curry 6-8 pieces of fish
Salt 1 tsp of turmeric powder 2 chopped onions 100 ml of coconut milk 1 cup of oil - mustard or refined 2 tbsps of tamarind paste 2 punches sugar or 1 tsp of jaggery
METHOD
Dry roast all the spices for the
powder and grind into a dry paste. Keep aside. Sprinkle salt and turmeric on the fish pieces and keep aside. Heat the oil and fry the onions till translucent. Mix in the ginger garlic paste. And the spices and fry further 2-3 minutes on low fire. Add the tomatoes, jaggery, and half cup water and continue to stir and cook. Now mix in 3 cups of water. Bring to a simmer, add the fish pieces, and cover with a lid and cook on low fire and cook till fish pieces are tender but not overcooked. It will take only 3-4 minutes. Mix in the coconut milk and the tamarind paste and stir gently. Serve with steamed rice.
The variation you may fry the fish pieces or cook them raw. This is your choice.
PATHISHAPTA
INGREDIENTS:
For the batter 1 cup of rice flour 3 tbsps of flour 2 pinches salt 3 tbsps of sugar powder or gur Ghee for frying the pathishapta For the filling: 2 cups of freshly grated coconut 1 cup of ghee 1 cup of khoya kheer 3 tbsps of jaggery - gur 1 tsp of cardamom powder
Pathishapta Spicey fried rice in chillie garlic oil
METHOD
First, prepare the filling by heating the ghee and frying the coconut over low heat till golden brown colour. Stir all the time. Now mix in the khoya kheer and the elaichi powder and continue to stir and cook on very low fire. Add the jaggery and continue to cook on low fire. Cook till the preparation is almost dry and a fine aroma rises. Your filling is ready.
To prepare the batter: Sift the rice flour, maida, salt and place in a mixing bowl. Add the jaggery or the sugar and blend, adding water to form a smooth dough of running consistency. You can also use a combination of milk and water to make the paste. Blend well and mix. Heat a non-stick pan and use a small portion of the batter to make a pancake or a dosa. Place a small portion of the coconut filling and cover from both ends as you would do for a pancake. This is a popular Bangladesh misthi prepared during the winter months, especially during Sankantri.
SPICEY FRIED RICE IN CHILLIE GARLIC OIL
INGREDIENTS:
2 cups cooked rice Salt 4 tbsps of sesame oil 3 tbsps of ready to use chillie garlic oil 1 cup fresh peas Half cup corn niblets Roasted peanuts for garnishing
METHOD
Heat the oil and fry the peas and corn niblets on medium heat for 2-3 minutes. Mix in the rise and the chillie garlic oil. Toss gently and serve hot. Garnish with peanuts if you like. Just adds to the taste. Serve hot.
Sri Lankan Chicken Curry - Kukul Mas Curry
SRI LANKAN CHICKEN CURRY - KUKUL MAS CURRY
INGREDIENTS:
Sri Lankan Spice Powder 1 tsp of cumin seeds 1 tbsp of coriander seeds 1 tsp of peppercorns 1 tsp of mustard seeds 3 cloves 4-5 cardamom 1 tsp fennel seeds - saunf 1-inch piece of cinnamon stick 2 dried red chillies For the chicken curry 1 kg of chicken pieces - with or without bones - medium pieces 2 chopped onions Salt 1 tsp of haldi powder 2 sprigs of curry leaves 200 ml of coconut milk 2 tsps of ginger paste 2 tsps of garlic paste 1 cup of refined oil or mustard oil
METHOD
To prepare the spice powder
Dry roast all the spices in a pan till; a fine aroma rises. This should take only 2-3 minutes on low fire. Cool to room temperature and then dry grind to a powder. Keep aside
Heat the oil in a pressure cooker and fry the onions till translucent. Mix in the chicken pieces and salt to taste and fry over medium heat till the chicken pieces are a light golden brown.
Mix in the pastes and the curry powder and continue to stir on low fire, mixing from time to time till the chicken looks brown and a fine aroma rises.
Add 2 cups of water and pressure cook the chicken till tender. Cool and open the lid and then mix in the coconut milk. Bring to a simmer and put off the heat. Serve piping hot with paratha or masala rice or steamed rice.
INGREDIENTS:
For the mushrooms 200 gms of button mushrooms 2 tbsps of soya sauce 2 tsps of sesame oil 2 tsps of fresh basil To caramelize the mushrooms 2 tbsps of brown sugar For the peanut and kafir dust 3 tbsps of roasted peanuts 2 lime leaves 2 dried red chillies For the spicey mayonnaise 1 cup mayonnaise 1-2 tsps of red chillie paste - as per your taste Half tsp of lemon juice
METHOD
To prepare the mushrooms: Prick the mushrooms and add the remaining ingredients. Mix and allow the mushrooms to remain in this marinade for 2 hours,
Then place in a nonstick pan adding the brown sugar and cook till the sugar melts and the mushrooms are caramelized. This should be done on low heat.
For the peanut dust - in a mortar and pestle crush together the peanuts, kafir lime leaves, and the red chillie to a coarse powder
Mis the spice paste and lemon juice to the mayonnaise to obtain a spicey mayonnaise. To serve:
Spread a bit of spiced mayonnaise, place a small portion of the peanut dust and place one caramelized mushroom on this. Serve as a party starter.
Caramelized mushroom with peanut and kafir dust and spices mayonnaise
SINGAPORE BEETROOT SOUP
INGREDIENTS:
200 gms of beetroot - peeled and cut into quarters and boiled till tender 1 large onion - finely chopped 2 cloves garlic 2 lime leaves Salt Half inch piece galangal - cut into small pieces 2 tbsps of sesame oil or butter 2 tsps of lemon juice 2 tsps of fish sauce - you can avoid this 1 cup coconut milk
METHOD
Heat the butter and fry the
Singapore beetroot soup
onions till translucent. Add the garlic, galangal, and lime leaves and stir for a minute. Add 3 cups of water and bring to a simmer and then add the cooked beetroot pieces. Cook on low fire and allow the beetroot to boil in this water. Put off the heat and remove the lime leaves and then with a hand blender blend the soup. Add fish sauce, if you are using and the coconut milk, Mix well and re-heat and then serve garnished with lime leaves, or coriander, or even a boiled egg. This soup has a tinge of sweetness, sourness.
KHONAMKROK
INGREDIENTS:
There are many varieties of Thai street food. We have combined a few to get a tasty and easy version 2 beaten eggs 2 tbsps of flour Salt Half cup very finely chopped veggies - carrots, Bokchoy, spinach, capsicum - a combination of all, or a few 100 ml of coconut milk - or more depending on how much you need to make the dough
KhonamKrok
Pepper powder to taste
Sift together the maida and the baking soda. Place in a bowl. Now slowly add the eggs and keep stirring and mixing with a fork to make a batter. Also, mix in the coconut milk to obtain a smooth flowing batter. Add the veggies and mix well. Grease the mini appam tray. Heat the appam mini mold tray. Pour small portions into the appam mini molds. Lower the heat. Cover with a lid and allow the batter to cook slowly till the contents in each mold have risen. Remove gently and serve as a starter.
Curried momos
CURRIED MOMOS
INGREDIENTS:
10-12 vegetarian steamed momos For the sauce: 1 cup tomato puree 2 tbsps of tomato sauce 1 tbsp of red chillie paste 1 tbsp of garlic sauce 2 tbsps of chillie oil 1 tbsp of brown sugar Half tsp of soya sauce Half tsp of vinegar
METHOD
Salt to taste1 chopped onion optional if you are making it in Indian style.
The simple momo can be given a lift in taste and looks. Either you mix all the sauces and stir fry the momos to give it a Thai or Chinese taste.
Or you fry the onions and use only the chillie paste and stir fry the momos in an Indian style.
To prepare the Thai or Chinese style you will need to mix all the sauces in a bowl. Heat a pan and add the sauce and 3 tbsps of water and warm the sauce. Add the momos and mix gently so that the momos are well coated with the spicy, hot tangy sauce. Serve as a snack. We
Teenache
the kitchen is falling on deaf ears. AccordingQ& A to her, a girl should know how to prepare a meal, however well educated she may be! Please tell me how to convince her that this gender typing is wrong. It must be quite irritating to be asked to help in the kitchen when your brothers are not, but this is not a big issue to be upset about. IAMREALLYVERYCONFUSEDANDUNHAPPY. I AMMYPARENTS’ only child and the apple of their eyes. They have given me all that a girl could wish for, and I love them Why not you yourself, ask your brothers to help in chopping and grinding along with you?Surely, one or both of them may enjoy playing chef. After all, you can assure them, the most celebrated chefs in the world very dearly. are men!
The problem which confronts me is this: my father is a And, if you wish to be a woman of substance, you very successful businessman, the owner of three should be willing to don many caps…wife, flourishing electronic goods shops. All through the years, mother,corporate head, social worker, etc, etc, with he has trained me in all the ins and outs of the trade, aplomp. Often, very successful career women can whip confident I would carry on his legacy and take care of his up a gourmet dinner with ease.For them, cooking is a nearly thousand strong loyal employees. I too want to hobby and a stress buster .It is just a matter of perspective fulfil his desire, but nowadays, a discontentment has that you should change. Do not consider cooking a meal is settled on me. Like so many of my friends, I want to go a menial task…it is very important. All this being said, abroad to study Law. humour your mother’s whim, and take this opportunity
If I reveal my dream to my father, I am sure it will break to learn kitchen tips from her. his heart. That I do not want to do, for anything in the If this does not convince you to accept your situation, world. But then, what do I do -- sacrifice my dream and tell her gently that you do not want to cook, when your enter his business empire? Will I be happy? This dilemma brothers are exempted from it ,but do not hurt her is driving me crazy. I am a 17-year-old in a Business feelings. She means well, surely. Management course in college. Please advise. It is really your decision and you should take it very very carefully without emotions and fanciful ideals interfering with your thinking. If it has only recently that I am 17 years old and my boyfriend is 20. We love each other dearly and want to marry, but we cannot because we are legally under-aged. I wouldn’t mind ● you are feeling this desire to go abroad, perhaps this is waiting for a few years but he wants to have sex, and this because you are envying your friends and want to do what I refuse to have, before being married. they are doing. Recently,he came up with an audacious plan. If we got
Think carefully and honestly. If you are convinced that secretly married in a temple , we could have sex, as we you want to study Law, it would then be good to talk could consider ourselves wedded. And later, after at an about it with your parents. Perhaps you could do Law and appropriate time, we could get married again openly. later join the family ,business later. Your qualification This could be after a couple of years when we are both could be a big asset to the company. adults.
For the time being, play cool and do not do anything. I am not in favour of this idea , just so that we can Can you discuss this privately with your mother alone? If become intimate, but he is insistant. Please advise if this your feelings remain unchanged it is better to reveal is a right thing to do. them to your father instead of bottling them up. This is definitely a foolish option. Getting married in a
He could be very disappointed but if he loves you , he temple does not lend legality to the couple if they are will want your happiness, won’t he? Do not do anything in minors. Also, you need an officiating priest, witnesses and a hurry though; wait for some time, talk it over with a so forth. Are you willing to have all this? discreet, sage older friend or relative like an aunt or Clearly, this boy wants sex and is mooting this temple grandparent. ISTUDYINCLASS 12, BELONGTOAMIDDLE -CLASSFAMILYAND have two older brothers. My parents are very keen to give us children a good education. To this end, I have ● idea just to lull you into agreeing. What guarantee do you have that he will stick to his promises to marry you after some time. Once he has had his fill of your favours, he may move on to other girl friends. Where will that leave you? You will be unable to bring to admit , my parents treat me just like the boys and are him to book either because this is a secret pact with no preparing to send me to the IIT. But on one count, my evidence or proof. mother’s behaviour bugs me. She insists I help her in the He seems to be a selfish, selfcentred person, who is kitchen during my free time and learn the rudiments of taking you for a dangerous ride. Dont be afraid that he cooking-- while she does not ask my brothers. Why this will ditch you if you do not concur with his plan. You are differentiation? All my demands to make them work in much better off without him.
