food
5 Sweet and Savoury Recipes for This Eid-ul-Fitr
Eid-ul-Fitr marks the end of Ramadan, a month-long fasting and spiritual practice for Muslims. It is a time for celebration, gratitude, and togetherness, often accompanied by elaborate meals and delectable treats. Let's delve into some delightful recipes that will elevate your Eid-ul-Fitr festivities.
Mouth-watering Recipes for Eid-ul-Fitr
Basbousa Sweet (Semolina Cake)
Ingredients
For the cake: 1 ⅔ cup semolina, ½ cup ghee, 1 tablespoon honey, ½ cup sugar, ½ cup plain yoghurt, ½ tablespoon baking powder, ½ cup unsweetened coconut flakes (finely shredded), and 0.5 tablespoons tahini (1 tablespoon ghee to brush the bottom)
For the syrup: 1 cup sugar, 1 cup water, 1 teaspoon lemon juice, 2 tablespoons honey, ½ teaspoon vanilla extract, and nuts for garnishing.
Read more: Famous Traditional Sweets and Desserts in Bangladesh
Instructions
First, preheat the oven to 350 F. Take a deep bowl. Now mix semolina, baking powder, sugar, and coconut. In a separate container, melt ghee and dissolve honey into it. Combine the ghee mixture with the dry ingredients, stirring until well mixed.
Next, add yoghurt to the mixture and combine thoroughly. Brush a 12-inch round baking sheet with tahini and spread the basbousa mixture evenly onto it. Decorate the top with nuts. Bake in the middle of the oven until the edges start to brown, approximately 10 minutes.
Then, move the basbousa to a higher shelf and continue baking until golden brown, around 15 to 20 minutes. Meanwhile, prepare the syrup by combining the ingredients of syrup in a saucepan and bringing it to a boil, then simmer for 10 minutes.
Once the basbousa is done, remove it from the oven. Then pour the warm syrup over it, and cover it with foil immediately. Return the basbousa to the turned-off oven for 5-10 minutes. Finally, remove from the oven, cut into pieces, and enjoy.
Read more: 8 Delectable Kabab Recipes for Bangladeshi Kitchen
Mutton Rogan Josh
Ingredients
500 gram lamb, 2 teaspoons lemon juice, salt to taste, and 2 teaspoons garam masala powder.
For tempering: 5 tablespoons ghee / clarified butter, 2 bay leaves, 3 centimetres cinnamon, 2 black cardamom (crushed), 4 green cardamom (crushed), and ½ teaspoon asafoetida.
For Masala Paste: 1 cup plain yoghurt, 3 tablespoons Kashmiri chilli powder, 1 teaspoon green cardamom powder, ½ teaspoon black cardamom powder, 1 tablespoon fennel seed powder,1 tablespoon dry ginger powder, and 1 teaspoon black pepper powder.
Read more: 5 Delicious Less Spicy Mutton Recipes
Instructions
First, in a bowl, marinate the mutton with salt and lemon juice, allowing it to sit overnight or for at least 2 hours. Alternatively, you can cook it immediately. In another bowl, whisk the curd until smooth. Then, add the ingredients for the paste, mixing thoroughly. Set aside.
Then, heat ghee in a pot and sauté the tempering ingredients for a minute. Add the mutton in batches. Continue browning each batch for 2 to 3 minutes. Remove the browned mutton to a plate as you go. Once all the mutton is browned, add it back to the pot.
Next, pour the curd mixture over the meat and cook for 10 minutes until browned. After that, add water, adjust salt, and bring to a boil. Cover and simmer for 2 hours until the meat is tender and falls off the bone. Serve with rice or roti.
Read more: 5 Delicious Less Spicy Mutton Recipes
Jhura Beef (Shredded Beef)
Ingredients
For Cooking Beef: 2 pounds boneless beef, 1 tablespoon ginger paste, 1 tablespoon garlic paste, 1 teaspoon salt, 1/2 teaspoon turmeric, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon red chilli powder, 1/2 teaspoon garam masala, 1 bay leaf, 3 cardamom pods, 1-inch cinnamon stick, 8 whole black peppers, 1 dry red chilli, and 1/2 cup cooking oil.
For frying beef: 1/4 cup oil, 3 cups cubed onions, 4 green chillies (slit), 1/4 cup chopped cilantro, 1 teaspoon freshly ground cumin powder, and 1 teaspoon ghee.
Read more: 5 Delightful Tartare Recipes to Add to Your Repertoire
Instructions
First, to cook the beef, combine all the ingredients listed for cooking beef. You can use a pressure cooker to cook the meat for 30 minutes. After that, the beef should be tender. If not, cook until the meat is tender.
Once cooked, shred the beef using two forks directly in the pot. Then, cook the meat uncovered until the liquid is absorbed.
To fry the beef, first heat oil in a large frying pan and sauté onions until golden. Next, add the shredded beef, green chillies, cilantro, cumin powder, and ghee. Stir-fry for 5-7 minutes. Your jhura beef is ready to savour.
Read more: Delicious Bhorta Recipes for This Pahela Baishakh
Butter Chicken (Murgh Makhani)
Ingredients
For the marinade: 1/2 cup plain yoghurt, 1 tablespoon lemon juice, 1 teaspoon turmeric powder, 2 teaspoon garam masala, 1/2 teaspoon chilli powder, 1 teaspoon ground cumin, 1 tablespoon ginger (freshly grated), 2 cloves garlic (crushed), and 750-gram chicken thigh fillets (cut into bite-size pieces)
For curry: 2 tablespoons ghee or butter or 1 tablespoon vegetable oil, 1 cup tomato puree, 1 cup heavy cream, 1 tablespoon sugar, and 1 1/4 teaspoon salt.
Read more: 5 Exciting Peri Peri Chicken Recipes
Instructions
First, combine the marinade ingredients with the chicken in a bowl. Ensure the chicken is well coated. Cover and refrigerate for at least 3 hours, or overnight for best results. For an extra smooth sauce, you can blend the marinade ingredients (excluding the chicken) in a food processor until smooth, although this step is not mandatory.
Next, to cook the chicken, heat the ghee in a large fry pan over high heat. Remove the chicken from the marinade, leaving any excess marinade on the chicken. Place the chicken in the frying pan and cook for approximately 3 minutes, until it becomes white.
Then, for the sauce, add the tomato puree, cream, sugar, salt, and any remaining marinade left in the bowl to the frying pan. Lower the heat and let it simmer for 20 minutes. Taste and adjust seasoning if necessary. Finally, garnish the dish with coriander leaves, and serve with basmati rice.
Read more: Vermicelli Ideas: 10 Delicious Semai Recipes for Eid
Fruit Custard
Ingredients
2.5 cups milk, 5 tablespoons sugar, 3 tablespoons custard powder, 3 tablespoons milk warm or at room temperature, 1.5 to 2 cups chopped mixed fruits (apples, mangoes, sapota, banana, pears, strawberries, pomegranate).
Read more: Delicious Homemade Dessert Ideas for Eid and Other Celebrations
Instructions
First, take a thick-bottomed pan or saucepan, and heat milk on the stove until it reaches a gentle simmer. Meanwhile, in a small bowl, take 3 tablespoons of warm milk from the saucepan and mix with 3 tablespoons of custard powder to form a smooth paste.
Once the milk is heated, add sugar and stir until dissolved. Reduce the heat to low and gradually add the custard paste to the milk, stirring continuously to prevent lumps from forming. Cook the custard on low heat for about 5 to 6 minutes, stirring frequently, until it thickens.
Then, allow the custard to cool at room temperature. As it cools, it will continue to thicken. Once cooled, chop seasonal fruits such as apples, papaya, banana, strawberries, and pomegranates, and add them to the custard. Mix well to combine.
Now, serve the fruit custard garnished with additional fruits or pomegranate arils, or add chopped nuts or dry fruits for extra flavour and texture.
Read more: Homemade Ice Cream Recipes Using Seasonal Fruits for This Summer
Final Words
Eid-ul-Fitr is a time for celebration, gratitude, and sharing delicious food with family and friends. These five sweet and savoury recipes can make your Eid feast delicious and memorable for people of all ages. From traditional Middle Eastern sweets to aromatic curries, there is something for everyone to enjoy. Prepare these dishes with love and care, and savour the joy of Eid-ul-Fitr with your loved ones.
Read more: 5 Nontraditional Biryani Recipes
Homemade Instant Powdered Fruit Drink Recipes for Iftar
During the holy month of Ramadan, after a long day of fasting, the tradition of breaking fast, or Iftar, often involves enjoying refreshing beverages. Among these, instant powdered fruit drinks are a popular choice due to their refreshing flavours and instant preparation. However, commercially produced powdered drinks can contain artificial additives and excessive sugar, which may not align with dietary preferences or health goals. Thankfully, making homemade powdered fruit drinks provides a healthier alternative, offering control over ingredients and customisation of flavours.
Why Avoid Commercially Produced Instant Powdered Fruit Drinks?
Commercially produced powdered fruit drinks often contain artificial colours, flavours, preservatives, and high amounts of sugar. Consuming such additives regularly may lead to adverse health effects, including increased risk of obesity, diabetes, and other chronic diseases.
Additionally, individuals with dietary restrictions or preferences may find it challenging to locate suitable options among commercially available powdered drink varieties. Homemade powdered fruit drinks allow for the exclusion of unwanted additives and customisation according to personal taste and nutritional requirements.
Read more: Reasons Why Ramadan Fasting is More Beneficial Than Dieting
How to Make Instant Powdered Fruit Drinks at Home
Mango Powder
Ingredients
1 cup sugar, 2 tablespoons of glucose powder, 1 teaspoon mango emulsion, 1 teaspoon citric acid, and ¼ teaspoon salt
Instructions
First, in a mixer jar, pour sugar and add 2 tablespoons of glucose powder, mango emulsion, a quarter teaspoon of salt, and half a teaspoon of citric acid. Grind the ingredients together until they achieve a fine powder consistency. Your homemade mango mix is now ready.
Transfer it into an airtight jar for storage. To serve, simply mix one tablespoon of the mango powder with 200 ml of water, add some ice cubes, stir well, and enjoy the refreshing taste.
Read more: Iftar Items, Recipes for Ramadan in Bangladesh
Orange Powder
Ingredients
1.5 cups sugar, 1 cup orange glucose, 1 teaspoon citric acid, a pinch of salt, 4-5 drops of orange fruit colour, and ½ teaspoon orange essence.
Microgreens: Nutrition, Health Benefits, and How to Grow
In a world where healthy eating and sustainable farming practices are gaining prominence, microgreens emerge as a nutritional powerhouse and an excellent addition to any diet. These tiny greens not only pack a punch in terms of health benefits but also offer a cost-effective solution for farming enthusiasts. This article will delve into the world of microgreens, their origins, health advantages, nutritional components, and how one can cultivate them in our country.
What are Microgreens?
Microgreens are the young, edible seedlings of various vegetables and herbs, tracing their roots back to California in the 1980s. Far from accidental, their invention resulted from meticulous research aimed at maximising the nutritional value of plants in their early growth stages.
Harvested at around 1-3 inches tall, one week aged, these tiny greens offer an incredible concentration of flavour and nutrients. They often contain 40 times more nutrients than their mature counterparts, making them a popular choice for those seeking both taste and health benefits. Easy to cultivate at home, microgreens have become a trendy and versatile culinary delight.
Read more: 10 Types of Natural Honey: A Guide to Varieties, Benefits, and Uses
Nutritional Components of Microgreens: Superfood of the Future
These seedlings are rich in a bunch of vitamins including Vitamin C, Vitamin K, Protein, Carbohydrates, Fibre, Sodium, Iron, Selenium, Magnesium, Manganese, etc.
Due to the high nutritional value, microgreens are also referred to as "superfood".
Is Midnight Snacking Bad for You?
If you find yourself reaching for a snack in the dead of night, you are not alone. Midnight cravings are a common occurrence, often driven by various factors that go beyond simple hunger. It involves a complicated interaction and psychological and physiological factors. Let's dive into the intricacies of late-night snacking, exploring the reasons behind it, its impact on health, and practical ways to curb those midnight urges.
Reasons for Midnight Snack Cravings
Unbalanced Meal Schedules
Unbalanced meal schedules wreak havoc on the body's internal rhythm, causing a disconnection between hunger signals and actual meal times. When meals are irregular, the body, accustomed to a routine, may erroneously interpret these fluctuations, triggering nighttime hunger pangs. This disruption becomes a significant factor in midnight snack cravings.
Hormonal Fluctuations
Fluctuations in cortisol and ghrelin levels are pivotal in orchestrating hunger and satisfaction. They play a role in nocturnal cravings. Elevated cortisol, known as the "stress hormone," intensifies at night, prompting desires for sweet or fatty treats.
Simultaneously, heightened ghrelin is the "hunger hormone." It amplifies your appetite during the nocturnal hours and fuels the urge for midnight snacks.
Read more: 5 Yummy Homemade Pizza Recipes for Kids
Inadequate Daytime Eating
Skipping meals or inadequate calorie intake triggers heightened evening hunger. In the absence of sufficient daytime nourishment, the body enters "starvation mode" and slows metabolism to conserve energy. This often results in intense late-night hunger, particularly if dinner is skipped or kept light.
Stress and Emotional Eating
Stress induces cravings for comfort foods, rich in sugar, fat, and salt. Elevated cortisol levels during stress can increase appetite and desire for unhealthy foods. While these provide momentary pleasure, long-term consumption may contribute to weight gain and other chronic health issues.
Dehydration
Sometimes, thirst may be misconstrued as hunger, prompting unnecessary snacking. Dehydration can send signals to the brain resembling hunger, even when food is not required. Maintaining adequate water intake throughout the day aids in distinguishing thirst from hunger and diminishes the likelihood of late-night snack cravings.
Read more: 10 Healthy Iftar Drinks for Breaking Ramadan Fasting
Mouthwatering Sweet and Savoury Recipes for Holy Shab-e-Barat
Shab-e-Barat, a night of forgiveness and blessings, is a significant occasion for Muslims worldwide. As the night approaches, families gather to pray and share joyous moments. What better way to enhance the celebration than indulging in sweet and savoury delights? Here, we present exclusive recipes for a delectable Shab-e-Barat feast.
10 Delicious Shab-e-Barat Special Recipes for Bangladeshi Kitchen
Chickpeas Barfi (Cholar Dal-er Barfi)
Ingredients
1/2 cup chickpeas (cholar dal), 1 cup sugar, 3 tablespoons ghee, 1/2 teaspoon powdered cardamom, 2 cups thick milk, 1 tablespoon condensed milk, and 2 tablespoons mixed, dry fruits (as desired, for garnishing, preferably cashews for decoration)
Instructions
First, soak chickpeas (cholar dal) for 2 hours, and grind. Then mix the paste in thick milk with cardamom and a tablespoon of ghee. Cook on low heat, stirring to avoid sticking.
Now, gradually add the rest of the ghee. Once thickened, transfer to a greased plate, let it set for 30 minutes, then cut into square shapes. You can garnish with cashews or preferred dry fruits before serving.
Read more: Ramadan Fasting with Diabetes: Best foods for Sehri and Iftar
Shahi Carrot Halwa (Gajar-er Shahi Malai Halwa)
Ingredients
500 grams carrots, 1/2 cup milk, 1 teaspoon fresh cream (malai), 2 tablespoons ghee, 1/2 cup sugar or as needed, 1 pinch salt, 10-12 cashew nuts (chopped), 12 raisins, 1/2 teaspoon cardamom powder, 250 ml full cream milk, 6 tablespoon powder milk, and 1 tablespoon date palm jaggery
Instructions
First, peel and grate carrots. Boil milk, add milk powder and date palm jaggery for malai. Simmer until semi-thick. Next, fry grated carrots in ghee, sweeten them with sugar, and cook in milk. Then, combine with malai, stirring constantly.
After that, roast cashews, raisins, and cardamom powder in ghee, mix with halwa, set in a mould, and garnish with cashews. Serve Shahi Malai Gajar Halwa warm for a delectable sweet dessert with a twist.
Read more: Healthy Sehri Meal Recipes for Ramadan Fasting
Semolina Halwa (Neshesta Halwa)
Ingredients1 cup fine suji/semolina, 1 cup sugar, 1 teaspoon lemon juice, 4 tablespoons ghee, 1 teaspoon rose water, 2 drops red/orange/green food colour, 1/4 cup pistachio (finely chopped), and 1/4 cup almond (thin slices)
Instructions
First, wash suji twice and soak it in 2-3 cups of water overnight. Drain the water, add 2 cups of water, and rub well. Next, strain using a cotton cloth, preserving the strained starch.
Then, in a small vessel, mix the starch with sugar, ghee, lemon juice, and rose water. Cook on medium heat, stirring continuously on low flame until it becomes transparent and absorbs all the ghee. At this stage, add colour, cook until well-mixed, then add pistachio nuts. Freeze, garnish with sliced almonds, cut as desired, and enjoy!
Read more: 7 Exclusive Halwa Ideas, Recipes for holy Shab-e-Barat
Coconut Barfi (Narikel-er Barfi)
Ingredients
2 cups coconut paste, 1 cup thick milk, 2 tablespoons semolina (suji), 1/2 cup ghee, 1 cup sugar, 1 piece cardamom powder, 2 pieces chopped almonds, and 1 tablespoon raisins
Instructions
First, heat ghee in a pan, add semolina, and roast. Add coconut paste, stir until roasted, then add milk, sugar, chopped almonds, and raisins. Stir continuously until the mixture thickens.
Then, sprinkle cardamom powder, mix well, and transfer the mixture to a greased plate. Level it and cut it into desired shapes. Garnish with raisins and almonds. This narikel barfi can be stored for a few days.
Read more: Microwave Cooking: 7 Healthy Chicken Breast Recipes
Egg Masub (Dim-er Monsur Pak)
Ingredients
3/4 cup oil or ghee, 3 eggs, 3/4 cup sugar, and crushed cardamom.
Instructions
First, in a deep pan, combine eggs, sugar, and oil. Stir with a whisk, incorporating crushed cardamom. Heat the mixture on the stove, stirring continuously to prevent lumps. Use a wooden spatula for even stirring and cook for 10 minutes until the oil separates, and the colour and texture change.
Then, turn off the stove. Transfer the mixture to a deep bowl or tin, press it evenly, tilt it to remove excess oil, and let it cool. Finally, cut into squares or rectangles, garnish with cashews, and enjoy this delectable treat.
Read more: 15 Tips to Make the Most of Buffet Dining
Rooftop Restaurants in Dhaka’s Mohammadpur for Delicious Food and Instagram Photos
Are you looking for an Instagrammable place to spend some quality time with good food while taking in the view of the city from a considerable height? In this bustling city of Dhaka, a rooftop restaurant can be a beautiful getaway that offers a glimmering view of the skyline and a serene escape from the crowded streets below. Located in Dhaka’s north, Mohammadpur has several Instagram-worthy rooftop restaurants with enchanting views and a cozy laid-back atmosphere. Let’s check them out.
6 Instagrammable Rooftop Restaurants at Mohammadpur in Dhaka
Rainforest Café
Rainforest Café is another great option for rooftop dining with friends and family. The café is located on Tajmahal Road right on the main street. The management undertook renovations recently to revamp the look of the café. There’s a large indoor sitting area perfect for large groups. Adjacent to that is the kid’s play area.
The outdoors has been tastefully decorated with trees, shrubs, and a fish aquarium. Each table has been made into a hut-like structure giving it a forest-like look.
Read more: Top 10 Dhaka Restaurants with Outdoor Seating
The café serves oriental, Chinese, and Italian cuisines. There’s a curated Chinese platter for students as well.
Rainforest Café remains open from 11 AM to 11 PM every day.
Garden SHIP
Located on Taj Mahal Road, Garden SHIP is your typical family restaurant with a great ambiance. The restaurant is beautifully designed to give it a ship-like look on the inside. The large spacious indoor seating is perfect for group or family dine-outs.
Read more: Best Instagrammable Rooftop Restaurants at Gulshan in Dhaka
The back of the restaurant has their cozy rooftop section. It offers a beautiful view overlooking the greenery of the Dhaka Residential Model College.
Garden SHIP has a wide variety of menus. From Thai, Chinese, Indian to seafood, the restaurant offers something for everyone. The operating hours are from 11 AM to 11 PM every day.
Spicy6
Spicy6 is located on Ring Road, Mohammadpur. The restaurant is famous among the locals for its Thai, Chinese, Oriental, and South Asian cuisines. Spicy6 offers great indoor and outdoor arrangements with faux grass and overhead shades.
Read more: Instagrammable Rooftop Restaurants in Uttara
Collagen Supplements: Benefits, Side Effects, Dosage
Who does not want to stay young and beautiful for ages? As the years pass, the inherent collagen production of skin wanes, leaving behind wrinkles, discomfort, and diminished tissue strength. In the pursuit of timeless beauty, collagen supplements emerge as the favoured solution for anti-ageing devotees. It offers a path to revive and fortify, countering signs of ageing for a radiant, youthful allure.
What is Collagen Supplements
Collagen is a tough protein that acts like the body's glue, holding skin, bones, and muscles together. It is essential for maintaining strength and structure. As we age, collagen levels can decrease, affecting skin elasticity and joint health.
Oral collagen supplements have surged in popularity due to their perceived enhanced absorption by the body. They are available in pills, powders, and certain foods. Sold as collagen peptides or hydrolysed collagen, these broken-down forms are more readily absorbed.
Read more: Winter Skincare: How to care for sensitive skin during winter
Collagen supplements contain amino acids, which are like the building blocks of protein. They often have extra nutrients that are good for the skin and hair, such as vitamin C, biotin, or zinc. These supplements usually come from animal tissues, like cows, pigs, or fish, aiming to boost collagen levels, supporting skin elasticity and joint health. Vegan alternatives are made from bacteria or yeast.
Natural Sources of Collagen
Natural sources of collagen encompass a spectrum of nourishing options for those seeking to enhance their body's collagen levels. Bone broth, a nutrient-rich elixir made from simmering animal bones, stands out as a prominent source. Fish, particularly the skin and scales, serve as another valuable reservoir.
Lean meats, such as chicken, contribute to collagen intake, while collagen-rich vegetables like spinach offer a plant-based alternative. Collagen is also found in eggs, citrus fruits, berries, leafy greens, tomatoes, bell peppers, and garlic. Including these foods in the diet provides a holistic approach to collagen consumption.
Read more: Korean Skincare Routine: 10 Skincare Hacks
Benefits of Collagen Supplements
Improved Skin Elasticity
Collagen, integral to the skin's structure, boosts skin elasticity when supplemented. This aids in diminishing wrinkles and fostering a youthful complexion. Embracing collagen supplementation can contribute to a visibly revitalised and resilient skin appearance.
Joint Health Support
Crucial for joint tissues, collagen supplementation can alleviate discomfort and enhance mobility. Incorporating collagen into your routine may contribute to a noticeable reduction in joint issues, promoting improved flexibility and joint health.
Strengthened Hair and Nails
Packed with essential amino acids, collagen supplements fortify hair and nails, enhancing strength and resilience. This holistic support contributes to less hair breakage and nail health, reflecting in their vitality and robust appearance.
Read more: 10 Post- Pregnancy Skincare Tips: Get Your Glow Back
Nipah Virus: Don’t Consume This If You Want to Be Safe
Md. Babul Hossain, 38, a resident of Manikganj, succumbed to the Nipah virus recently. Just days prior, 27-year-old Lutfar Rahman from the same district died under similar circumstances. Although there was no official confirmation of Nipah virus in Lutfar's case, according to the Upazila Health and Family Planning Center, the situation has sparked panic.
Not only for Manikganj, but it is a matter of concern for Bangladesh, given the vulnerability to this virus in recent years. It is imperative to acquire accurate knowledge about Nipah virus infection and take appropriate action to prevent its spread. To prevent infection, let's understand how the Nipah virus spreads and identify its sources.
What is the Nipah Virus?
Nipah virus, in short NiV, is one of many types of zoonotic viruses. A zoonotic virus refers to a virus that can be transmitted between vertebrates and humans.
While the potential carriers of NiV are numerous, its presence has been observed primarily in pigs and bats. Specifically, the carrier of NiV is fruit bats of the genus Pteropus, commonly known as the flying foxes.
Pteropus is among the largest species of bats globally. They are commonly found in Southeast Asia, India, South Asia, Australia, East Africa, and the Pacific Islands.
Read more: After father-in-law, woman dies of ‘Nipah virus’ in Naogaon
How is the Nipah Virus Spread?
The essential genetic material in an animal's body is RNA or ribonucleic acid. NiV primarily infects the entire animal by targeting this RNA. Subsequently, when another animal comes into contact with the infected one, the viral RNA spreads to the healthy animal. The contact can be made through various mediums, such as
- Direct contact with infected animals, such as bat blood, saliva, vomit, or feces, poses a risk.
- Location of palm trees near yards, water wells, agricultural fields, or domestic animal shelters, can enhance the risks of contamination.
- Consumption of food or water contaminated with body fluids of NiV infected animals, such as palm sap and water from wells contaminated by bats, or partially eaten fruits by bats, can also facilitate the transmission of Nipah virus.
- Contact with an NiV infected person, involving exposure to blood, spit, sneezes, vomit, feces, or even respiratory droplets, is another route of Nipah virus transmission. Several incidents in Bangladesh and India proved that NiV is airborne and moderately contagious.
Read more: Suspected Nipah virus patient dies in Barishal
Most Vulnerable Communities to Nipah Virus Outbreaks
While human-to-human transmission was not initially reported, this phenomenon is being increasingly observed, especially in Bangladesh and neighboring countries like India.
Hospital workers caring for patients infected with Nipah virus, family members of patients, and individuals involved in palm juice harvesting are now at the highest risk.
Bangladeshi-American chef shortlisted for the ‘Oscars of food’
In a remarkable achievement, Bangladeshi-born American Chef Nur-E Gulshan Rahman has been shortlisted for the Best Chef in the Mid-Atlantic category by the James Beard Foundation. Chef Rahman's culinary prowess shines at Korai Kitchen, a hidden gem in Jersey City, renowned for its authentic Bangladeshi cuisine.
The James Beard Foundation Awards, often dubbed the “Oscars of food,” honor excellence across America's culinary spectrum. These prestigious awards celebrate the artistry and innovation in the culinary field, recognizing the best chefs and restaurants.
Despite its modest beginning, as reported by the New York Times, Korai Kitchen has carved a niche in Jersey City's vibrant culinary scene. Chef Rahman's eatery has earned accolades for its authentic Bangladeshi flavors and homestyle cooking.
An emotional social media post from the restaurant celebrated this milestone: “Amma was nominated for a James Beard Award today!! Words cannot express just how proud I am of my mom and our incredible team. What a beautiful moment of recognition for Bangladeshi food and for my insanely talented mother, who has honed her craft for over FIFTY YEARS!”
Read more: Kishwar wins Australians hearts with her Bangladeshi recipe on Masterchef
The post added, “My mom would sometimes say she felt like an imposter because she has no formal culinary training. Amma, you've shown that it's not culinary school that makes a chef; it's passion, talent, grit, and love.”
Korai Kitchen, described by the New York Times, offers an immersive experience akin to dining in a Bangladeshi home. The restaurant features a rotating buffet of dishes, including bhorta (mashes) and light curries, all prepared under the watchful eye of Chef Rahman. It's a celebration of slow food — homestyle Bangladeshi dishes crafted with care and affection.
Since their inception in 1990, the James Beard Awards have set a benchmark for culinary excellence. The outstanding chef category, in particular, honors chefs who not only uphold high culinary standards but also positively influence their peers and make a significant impact on the wider community. Chef Rahman's nomination is a testament to her dedication and skill, bringing the rich flavors of Bangladesh to the American culinary landscape.
Read more: AI Robot Chefs: Automated Cooking Could Redefine Food Industry
How to Make Baklava at Home: Versatile Recipes from Different Cultures
Baklava is a layered pastry dessert. Prepared with filo pastry sheets, it is filled with chopped nuts, and then sweetened with honey or syrup. In ancient times, Baklava was one of the most famous sweet pastries in the Ottoman Empire. Nowadays, this dessert holds a significant place in the many countries in Europe, Asia and Africa. Beyond its delicious layers, Baklava intertwines with various cultures.
As a common dessert for different cultures, it is no surprise that November 17th, celebrated as National Baklava Day, has become the perfect occasion to enjoy this treat. It is a moment to appreciate the cultural significance and flavours that Baklava brings to the table.
Tasty Baklava Recipes to Try at Home
Fistikli Baklava
Ingredients
For Syrup: 2 1/2 cups granulated sugar, 2 cups water, 1 tablespoon fresh lemon juice.
For Baklava: 255 grams clarified butter (melted), 450 grams filo (thawed), 450 grams unsalted pistachios (shelled and finely chopped) plus more for topping.
Read more: 10 Tasty Immunity Boosting Winter Soup Recipes for Children
Instructions
First, prepare the syrup by boiling sugar and water, simmering for 15-20 minutes until slightly thickened. Add lemon juice, simmer for an extra 1-2 minutes, then cool to room temperature.
For the Baklava, preheat the oven to 350˚F and brush a 9×13 inch baking dish with melted butter. Layer filo sheets, brushing each with butter, to form a bottom layer of 8-10 sheets. Spread half of the finely chopped pistachios over the filo.
Repeat for a second layer. Finish with a top layer, brushing with butter. Bake for 35-45 minutes until golden. Cover immediately with cooled syrup, let cool, and absorb before serving. Top with additional chopped pistachios if desired. You can store it airtight at room temperature for up to 4 days.
Read more: 10 Tasty Drinks to Boost Kids' Immunity This Winter
Kuru Baklava
Ingredients
1 glass flour, ¼ glass water, 2 eggs, ⅕ tablespoon salt, 1 teaspoon olive oil, 1⅓ glasses starch, 1 glass melted margarine, 1½ glasses ground walnuts, 2 glasses granulated sugar, 2 glasses water, and 2 teaspoons lemon juice.
Instructions
First, prepare the dough as per the baklava recipe. Layer the dough pieces on a wooden board and cut them to fit the baking tray. Lightly grease the tray and lay one layer of dough, drizzling evenly with ½ tablespoon melted margarine.
Use only half of the dough to form a single layer, adding margarine on top. After half the dough, sprinkle ground walnuts, then layer more dough, and margarine, and repeat until all pieces are used.
Read more: 10 Types of Natural Honey: A Guide to Varieties, Benefits, and Uses
Afterwards, cut into baklava shapes, and bake in a preheated oven for an hour until golden. In a pan, heat granulated sugar, water, and lemon juice into syrup, cool for 10 minutes, then brush with butter.
Cevizli Baklava
Ingredients
2 cups walnut meat (crushed), 1 cup sugar, 1 teaspoon cinnamon, 1 teaspoon water, 1 teaspoon vanilla, 1 ½ cup butter (melted), 450 grams filo dough, 1 ½ cup water for syrup, 1 ¼ cup sugar for syrup, 2 teaspoon lemon juice for syrup, and 2 teaspoon honey for syrup.
Instructions
First, combine walnuts, sugar, and cinnamon, then add water and vanilla. Set aside. Then cut filo sheets to fit a 9 by 13-inch pan, covering them with a towel to prevent drying. Butter the pan's bottom.
Next, layer half of the filo sheets, brushing each with butter. Spread the nut mixture evenly. Add the remaining sheets, brushing with butter. Cut the baklava into 5 strips lengthwise, then diagonally for diamond-shaped pieces. Drizzle any leftover butter on top.
Read more: Microwave Cooking: 7 Healthy Chicken Breast Recipes
Now, bake at 325˚F for 1 hour or until golden. Boil water and sugar, and simmer for 10 minutes. Stir in lemon juice and honey, cool slightly. Then pour syrup over the baked baklava. Allow complete cooling before re-cutting and serving.
Fistik Sarma
Ingredients
300g ground pistachio, 500g crushed pistachio, 9 sheets filo pastry, 100g butter, 1 lemon, 300g caster sugar, and 200g water.
Instructions
First, preheat the oven to 180°C. Use a 21x30cm baking dish. Cover filo sheets with a damp kitchen towel to prevent drying. Melt butter and lay filo on a clear surface with pistachio mixtures nearby. Brush one side with melted butter.
Add ground pistachios to the top half, avoiding large pieces. Spread crushed pistachios from the centre, leaving 5cm clear at the end. Roll using a thin stick, then cut edges to fit the dish. Then butter the dish, place the roll, and butter to prevent drying. Repeat for 9 layers or as per the dish size. Next, cut into tube shapes, and bake for 15 minutes until golden.
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Finally, make syrup, boil water and sugar, simmer, and add lemon juice. Pour cooled syrup over baked rolls. Let them cool, absorbing the syrup. Run a knife along the lines before removing it from the dish. Your pistachio roll is ready, perfect with tea or Turkish coffee. Store in the fridge for enhanced flavour.