Food
Thrive: A Non-Profit Organization’s Attempt to Answer Hunger
Food is one of the most important basic human rights. Even though global food production is more than the demand, the geopolitical and distributional bureaucracy causes 10% of the global population to go hungry each day. Against the backdrop of such a pressing issue, one organization is aiming to challenge the status quo with one child and one meal at a time. Here’s the inspiring story of Thrive.
What is Thrive?
Thrive is a 501c3 and Bangladesh Registered Trust that currently operates in Bangladesh and the Philippines. Thrive was co-founded and started by Priscilla Heffelfinger, Regina Landor, and Gina Gabel. The main goal of the organization is to provide nutritious meals to school-going children every day.
The Story of Thrive
It all started back in 2012. Priscilla Heffelfinger has just moved to Dhaka, accompanying her husband, who was the country director of CDC and had a role with ICDDR, B. Priscilla Heffelfinger, along with Regina Landor and Gina Gabel, saw hungry children and knew they wanted to help.
Read More: Majority of children with disabilities are not enrolled in any formal education: Survey
They asked local schools what they needed most, and the resounding response was food. The children were either not showing up or were too hungry to learn took the first initiative for a definitive answer to student hunger.
Thrive grew, but not overnight. It took the work and dedication of many volunteers willing to give their time to help hungry kids. While Thrive began as an expat start-up, it grew due to the generous support of the Bangladesh community.
Local leaders Amna Rahman, Sadia Moyeen, and Kanwal Bhagat, who joined in 2013, propelled Thrive’s work by engaging local individuals and companies to commit financial support, in-kind donations, and their volunteer talents to expand our work to feed more needy schoolchildren.
Read More: RU teachers ‘beat’ students on hunger strike
But there were a lot of constraints while starting. The idea was to help socially neglected children by means of support. But support how exactly?
The Need for Food
While doing groundwork, Priscilla and her team found that the most pressing need for growing children is the lack of adequate micro and macro nutrients. Social welfare schools set up for economically challenged students pointed out that the immediate need for such institutes isn’t often money. Rather a meal since a fair share of students are unfed or half fed.
Going hungry often challenges these students to reevaluate their priorities. As a result, there are a large number of student dropouts who opt for wage-earning instead of going to school.
Read More: Imprisoned Egyptian activist calls off hunger strike
Priscilla and her team thought of this as the exact opportunity. Having worked in the development sector for over 20 years, Priscilla understood the imminent need. A mix of two basic human rights is fulfilled through food.
How Does Thrive Work?
Thrive is different from traditional NGOs or INGOs in Bangladesh in the sense that it was initially an expat-led social venture that aimed to work with students from slum areas. The venture has been supported by both local and international well-wishers and has seen rapid growth over the years.
Currently, Thrive serves nutritious meals to over 12000 students each week in Bangladesh and the Philippines. Thrive claims that there is an imminent wait list of another 3000 students waiting to be incorporated into their meal plan.
Read More: Global hunger numbers rose to as many as 828 million in 2021: UN Report
Now feeding hungry children and school performance may seem unrelated. But from the socio-economic concept of Bangladesh, where 50 million people live in extreme poverty, it's not surprising that child labor is ever so prevalent. These children turn into breadwinners for themselves and their families while they should have been studying.
With a nutritious meal each day, hunger is addressed. The balanced diet ensures children are getting their essentials which act as brain fuel. The culmination is increased concentration, focus, physical and mental development as well as increased attendance in classes.
Easy Chicken, Beef and Mutton Nihari Recipes Everyone Will Love
Nihari or Paya Soup is one of the best-admired soups in Bangladesh, Pakistan, and India. This dish can be prepared from chicken, cow, or goat legs. The taste of Nihari is divine, healthy, nutritious, and yummy. The meat, marrow, and fat from the legs melt in your mouth and you can enjoy it for breakfast, lunch, and dinner with paratha or roti. Check here for mouth-watering chicken, beef, and mutton Paya soup or Nihari recipes to enjoy any time.
Food value of Nihari or Paya Soup
Nihari or Paya soup is rich in Protein, fat, carbs, calcium, phosphorous, Vitamin A, Folate (vitamin B9), etc.Paya soup or Nihari is extremely beneficial for gut health as it has Proline, glutamine, and arginine amino acids. It boosts immunity in humans and animals.
Moreover, Nihari or Paya soup is known as bone broth which promotes and maintains a good mood, uplifts energy levels, and helps to create a healthy sleep cycle. Besides, Paya soup helps to relieve joint pain, promotes healthy skin & weight loss, and helps in detoxification.
Read More: Mouth-watering Chotpoti, Fuchka, Tamarind Chatney Recipes for Home Kitchens
Simple Nihari Recipes with Chicken, Beef, or Mutton
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Chicken Paya Recipe
Ingredients
Chicken legs: 6-8 pcs, ginger garlic paste: 2 tbsp, onions: 250 gms (chopped), water for boiling: 6-7 cups, coriander powder: 1 tsp, red chili powder: 3-4 tsp, turmeric powder: 1/2 tsp, salt (as required), brown onions: 1/2 cup (crushed), Garam masala powder: 1/2 tsp, oil: 1/2 cup
Developed countries must keep food out of the purview of war, sanctions: Agriculture Minister tells Berlin conference
Agriculture Minister Abdur Razzaque has urged developed countries to keep food and agricultural products out of the purview of war and sanctions.
Developed countries should be more responsible and proactive in ensuring global food security, the minister said at the 15th Berlin Agriculture Ministers Conference in Germany on Saturday.
Bangladesh is a victim of the ongoing Russia-Ukraine war, he said, adding that as a result of this war, price of fertilisers has quadrupled, and price of food grains has increased significantly -- impacting food security.
“I call upon the developed world to take flexible, unbureaucratic, and fast steps to mitigate this negative impact,” he told the conference.
Read more: Dhaka, Abuja agree to explore possibilities in contract farming, cooperation in agro, food processing
Highlighting state measures to ensure food security in the future, Razzaque said the current government under the leadership of Prime Minister Sheikh Hasina is working to build a developed, sustainable, and climate-tolerant agricultural system, through which food security will be sustainable, nutritious food will be ensured, and farmers will have a better life.
Land depletion, population growth, climate change, Covid-19 and the ongoing Russia-Ukraine war have become obstacles, he added. “In this situation, I request the developed countries to promptly implement the commitments made in COP26, COP27 and other global forums.”
The conference was held on the last day of the four-day (January 18-21) 15th Global Forum for Food and Agriculture (GFFA), organised by the German Federal Ministry of Food and Agriculture. Agriculture ministers of more than 70 countries and representatives of 10 international organisations participated in this conference.
At the conference, it was mentioned that according to the Sustainable Development Goals (SDGs), global hunger is to be eradicated (Zero Hunger) by 2030. But the reality is that the number of people suffering from hunger is increasing day by day.
Around 70.2 to 82.8 crore people were affected by hunger in 2021, which is 4.6 crore more than in 2020 and 1.5 crore more than in 2019. Species extinction, Covid-19 and Russia-Ukraine war have added new dimensions to the food crisis.
Read more: International community urged to address triple challenge of food, fuel, fertilizer shortages
In view of this situation, increasing cooperation to build a crisis-proof, climate-resilient food system, to protect biodiversity, and to build a sustainable global food system were emphasized in the conference.
A 'Joint Manifesto' (Communique) titled 'Food System Transformation: A Worldwide Response to Multiple Crises' was also announced by high-level representatives and agriculture ministers of the countries participating in the conference.
5 Healthy Rajma, Kidney Bean Recipes for This Winter
Though Rajma is a very popular dish in North Indian cuisine, it is native to Central Mexico and Guatemala. The Spaniards and the Portuguese carried rajma or kidney beans to Europe. In ancient days, sailors used these dry seeds as the most valuable source of protein. Thus, rajma was brought to Africa and Asia. Rajma is called kidney bean mainly because of its shape and also because that Native Americans used the bean to treat a variety of kidney and bladder complaints. Let’s check out 5 healthy, nutritious, and easy-made rajma, or kidney bean recipes.
Food value of the Rajma, or Kidney Bean
Rajma, kidney beans are amazingly nutritious and healthy. Kidney beans mainly consist of carbs and fiber. They are also enriched with protein. From 100 grams of cooked beans, you will get 127 calories, 67% water, 8.7g of protein, 22.8g of carbs, 0.3g of sugar, 6.4g of fiber, 0.5g of fat, and 30.17g of omega.
Health Benefits of Kidney Bean or Rajma
-Kidney beans help to regulate Blood Sugar. Rajma helps to stabilize blood glucose levels as it is an excellent source of soluble fiber.
-Maintain heart health
-Prevents Cancer.
-Assists to lose weight
-Helps to strengthen bones.
- The paste of kidney beans is used as ointments for rheumatism, sciatica, eczema, and common skin infections.
Read More: 5 Delightful Lasagna Recipes to Add to Your Repertoire
5 Nutritious Recipes of Rajma or Kidney Bean
Rajma Curry Recipe
Ingredients
1 tbsp vegetable oil, 1 onion (finely chopped), 2 garlic cloves (finely chopped), 1 piece ginger (thumb-sized) peeled and finely chopped, 1 small pack coriander, 1 tsp ground cumin, 1 tsp ground paprika, 2 tsp garam masala, 400g can chopped tomatoes, 400g can kidney beans (in water, cooked), and basmati rice (to serve).
14 Top Rice Varieties in Bangladesh
The production of cereal crops in Bangladesh has increased, especially the production of rice. Paddy production was 109 lakh metric tons in 1971, which increased to 564.15 lakh metric tons in 2021 (as per the UN report). Currently, Bangladesh is third in the world in rice production. A total of 8500 varieties of rice are preserved in germplasm in Bangladesh.
Bangladesh Rice Research Institute (BRRI) invented 107 varieties of rice, Bangladesh Atomic Agriculture Research Institute released 25 varieties of rice, and Bangladesh Agricultural University released three varieties of rice. Apart from this, some universities and research institutes in Bangladesh have developed several new varieties of rice.
However, there is some traditional naturally grown rice in Bangladesh. This article will cover the popular and currently available rice in Bangladesh.
Read More: 15 Top Rice Varieties in the World
14 Most Popular Rice Varieties in Bangladesh
Rice has long been considered a symbol of the national prosperity of this country. Food security in Bangladesh basically refers to the safety of paddy or rice. And the following rice has satisfactory production in Bangladesh.
Aman Rice
Among the rice varieties of Bangladesh, Amon ranks at the top regardless of region and production volume. It is also known as winter rice, as this paddy is planted from December to January.
Most of the Aman rice grown in the lowlands of Bangladesh is of the floating variety, locally known as Jali Dhan or Agrahayani Dhan. All are highly photoperiod-sensitive. It is cultivated almost everywhere in Bangladesh. There are about 2,000 cultivars in Bangladesh and more than 6,000 across Asia.
Balam Rice
Greater Barisal was once famous for its traditional thin Balam rice. Since ancient times, Balam rice has been cultivated in the southern region in the fertile in the Ropa Aman season. However, this rice is almost extinct now.
Read More: Govt to import 100,000 MT of rice from India and Singapore
At present, instead of Balam rice, the farmers are cultivating another rice called Shahi Balam of BR-16 variety on a small land. Recently Aman Balam has been available in different shops, which is similar to Balam.
BRRI Rice
The high-yielding and hybrid l rice developed by the Bangladesh Rice Research Institute (BRRI) is called BRRI rice. Initially, they were called BR rice. Now BRRI has hundreds of rice categories, and a few of them are popular. For example, in Amon season, BRRI Dhan 87, which is known as Ropa Amon, has huge popularity.
From this paddy, white long and thin-grain rice is obtained. In addition, the drought-tolerant Aman (BRRI 71), whose rice is long and thick, white in color; The high-yielding Ropa Amon (BRRI 75), whose rice is medium coarse and white in color, and the tidal salt tolerant Ropa Amon (BRRI 76) are also popular. These rice are grown in almost all parts of Bangladesh.
Chinigura Rice
BR 34 variety of rice has been developed by BRRI. The rice obtained from this paddy is called Chinigura Rice, which is the commercial name of this rice. It is grown in the northern part of Bangladesh, such as Naogaon.
Read More: Rice, wheat import: Bangladesh Bank asks banks to keep minimum LC margin
However, the quality of the invented rice is very similar to that of the original traditional Chinigura rice. Chinigura is quite small in size and used in biryani and sometimes in dessert items.
Digha Rice
Mainly grown in Harirampur and Manikganj, Digha Dhan is water friendly, meaning that it does not get damaged by waterlogging or excessive rain. It has wide varieties, but Boga Digha and Hijal Dhiga as popular in the flood-prone areas of Bangladesh. Boga Digha rice grows with rain water and flood water. There is no other cost to cultivate Boga Digha rice except the cost of rice seed and land cultivation.
Hori Rice
Gives more yield - such a new variety of rice was discovered by Haripad Kapali, a farmer of Jhenaidah Sadar Upazila. Which later came to be known as 'Hari Dhan,' and its cultivation started in different parts of the country. The yield is 800-880 KG per bigha, and the bunch of the paddy is strong and sturdy. However, this rice is thick but tasty.
Read More: Give plastic, get rice and other food items: Bidyanondo’s initiative for a waste-free St Martin’s Island
Kalijira Rice
Kalijira rice is one of the best quality rice produced in Bangladesh. This black-colored rice is very tasty, and it is called small Basmati rice. The method of cooking it is almost the same as basmati rice.
This rice is not sticky. Kalijira rice is a geographically indicated product of Bangladesh. This rice is also used in cooking polao, and it is very fragrant. Kalijira is grown in Sherpur, and sometimes it is also sold as Chinigura.
Tulsi Mala Rice
Tulshimala is a photosensitive Amon variety of aromatic rice. The rice is fluffy and tasty, great for polao, biryani, khichuri, rice, cake, fried rice, and other dishes. The reputation and prosperity of Sherpur's Tulshimala rice date back hundreds of years.
Recently Sherpur district branded it as fragrant rice Tulshimala. Although different types of aromatic rice are produced in different districts of the country, Sherpur's Tulshimala rice is different in quality and aroma.
Read More: Food Minister for increasing zinc-enriched paddy cultivation
Katari Bhog Rice
Katari Bhog is a fragrant rice of Bangladesh. It is mainly found in the Dinajpur area. Katari Bhog of Dinajpur is a geographically indicated product of Bangladesh. This rice looks slim and tall. Its tip is slightly pointed and curved like a knife.
This kind of rice is not grown in all areas of Bangladesh. Even in Dinajpur, only Fasilahat, Chhota Baul, Bara Baul, Karimulapur, Khanpur, Chirirbandar Upazila of Dinajpur Sadar Upazila, Kaugaon, Bishtapur, Talpukur Mukundpur, Durgadanga, Viyail, Paschim Baul and Kaharol upazilas cultivate this rice.
Bina Rice
It is a high-yielding, light insensitive, and short duration (138-148 days) Boro rice variety with premium quality, which looks extra tall and slim. The leaves of this variety are erect, narrow, and medium, dark green in color.
Even after the paddy matures, the leaves remain dark green and straight. This type of paddy tree is tall but strong and does not fall. It is grown in highland areas such as in the northern parts of Bangladesh.
Read More: Govt to procure 3 lakh mts Aman paddy at Tk 28 per kg: Food Minister
Miniket Rice
Although there is no rice cultivated in the country called miniket, the Bangladeshi market is flourished with miniket. It is mainly a marketing name. Usually, BRRI 28 and BRRI 29 are marketed mostly under the Miniket name. In the northern part of the country, most of the rice called Miniket is produced from a type of rice called Jirashail.
Besides, this rice is also being produced from rice called BRRI Dhan52, Suballata, and Jira. According to some people, two parboiled rice of any type of thin/narrow paddy is converted into miniket rice.
Najir Shail Rice
The rice we buy in the market, called Najir Shail, is not real Najir Shail rice. The cultivation of this rice is very low, so its rice is not available in the market. But, BRRI 29 rice is further trimmed and polished to give the name 'Nazir Shail.' It is also made from Katari and Jira rice.
Payjam Rice
Payjam rice is generally cultivated more during the Rupa Aman season. This rice is often produced more or less in all districts. Payjam rice looks short and slim in size. It is produced from Aman rice. It has several physical benefits, such as controlling diabetes, being rich in antioxidants, increasing digestion capability, and more.
Read More; Workshop disseminates enormous benefits of zinc paddy
Kaun Rice
Kaun rice was the food of the poor. However, the price of the small grain crop is now beyond the reach of the poor. Kaun is now luxury rice. These grains do not contain sugars like other rice or wheat. Nutritionists recommend Kaun rice as a superfood.
Health-conscious people choose this rice very easily. Kaun rice was used to be cultivated in every village. It is usually cultivated in the northern and southern regions of the country. However, currently, it is cultivated in almost all the districts of North Bengal.
Final Words
Bangladesh is home to a wide variety of rice varieties. Each variety has its own unique characteristics and is used for different purposes. From the aromatic Katari Bhog to the high-yielding BRRI varieties, Bangladesh has a wide range of rice varieties to meet the needs of its people. The country has a long history of rice cultivation and is constantly striving to produce more varieties to meet the needs of its people.
5 Delightful Lasagna Recipes to Add to Your Repertoire
Some say lasagna originated in Italy while others say that lasagna originated in Greece or England. However, most reports indicate that this dish was first found in the Italian city of Naples during the Middle Ages. Today lasagna is a popular dish in Asia, even in Bangladesh. This Italian food can be easily prepared in home kitchens. Let's find out 5 delectable Lasagna recipes for lunch or dinner.
Food Value of Lasagna
Per 250 g serving of lasagna, you will get 325 calories. This serving has 13 g of fat, 16 g of protein, and 35 g of carbohydrate. The remaining part is 11 g of sugar and 4.3 g of dietary fiber. Besides, you will get complex carbohydrates from this serving. Moreover, 5.3 g of saturated fat and 33 mg of cholesterol are available per serving.
5 Delicious Lasagna Recipes to try at Home
Beef Lasagna Recipe
Ingredients
1 pound beef (ground ), 1 small onion, 2 tablespoon oregano, ½ teaspoon salt, ½ teaspoon pepper, 24-ounce marinara sauce,1 cup water, 15 ounce ricotta cheese, 2 eggs, ½ cup Parmesan cheese, 12 lasagna noodles, and 2 cups mozzarella cheese.
Read More: 4 Easy Vaapa Pitha Recipes for Urban Kitchens
Directions
First, prepare the oven to 375 F degrees. Take a pan and cook the meat as long as the meat becomes pink and then add chopped onion, 1 tbsp of the oregano, salt, and pepper, and cook until the onion becomes soft and glassy. Now add the sauce and the cup of water. Let the mixture boil and after boiling remove it from the stove.
Now mix well the ricotta cheese, 1 tbsp oregano, eggs, Parmesan cheese, salt, and pepper in a bowl.
Take a baking dish of about 9×13 inches and assemble your lasagna. Put some of the sauce at the bottom, then lay 3 lasagna noodles, add the ricotta mixture and about 1/2 cup of the mozzarella cheese.
After that add the remaining 3 lasagna noodles, meat mixture, ricotta mixture, and mozzarella. Do the same process as long as you have 4 layers of noodles, and finish layering with ricotta cheese and mozzarella cheese. Bake for about an hour. Garnish and serve.
Read More: 15 Top Rice Varieties in the World.
Chicken Lasagna Recipe
Ingredients
9 lasagna noodles, ½ cup butter, 1 onion, 1 clove garlic, ½ cup flour, 2 cups chicken broth, 1 ½ cups milk, 1 teaspoon salt, 4 cups mozzarella cheese, 1 cup Parmesan cheese, 1 teaspoon dried basil, 1 teaspoon dried oregano, ½ teaspoon black pepper, 2 cups ricotta cheese, 2 cups cooked chicken meat, 2 packages chopped spinach, 1 tablespoon chopped fresh parsley.
15 Top Rice Varieties in the World
Rice is one of the most popular foods in the world. It is a staple food for more than 3.5 billion people in the world. Rice and other food products made from rice are important sources of carbohydrates and vitamins. There are 120,000 varieties of rice available around the world. However, this article will cover the 15 most common rice grain varieties that are popular in different parts of the world.
15 Most Popular Types of Rice Grains in the World
Let’s explore some of the top rice varieties in the world based on their flavor profiles, origin, available region, and nutritional benefits. So, let’s get started and take a look at some of the best rice varieties in the world!
Arborio Rice
Arborio Rice is a short-grain Italian rice originating from the northern region of Italy. It is known for its creamy texture and its ability to absorb large amounts of liquid. The flavor of Arborio is slightly sweet and nutty and has a chewy, creamy texture when cooked.
Read: Health Benefits of Different Types of Nuts
Its available region is mainly Europe, North America, and Asia. Nutritional benefits of Arborio Rice include being low in fat and high in fiber and protein. Furthermore, it is 100% gluten-free and has low cholesterol.
Food Frontiers 2.0 launched to boost supply, consumption of nutritious, safe food
Scaling Up Nutrition (SUN) Business Network which, co-convened by Switzerland-based international organisation Global Alliance for Improved Nutrition (GAIN) and the UN World Food Programme (WFP) have launched an innovation challenge for young entrepreneurs to ensure the supply and consumption of nutritious and safe food for lower-income groups.
Food Frontiers 2.0 wants to find creative business concepts, inexpensive and scalable technical solutions, and campaign ideas to identify new and innovative ways to reach lower-income consumers with nutritious food products.
The application window for the innovation challenge already opened and will close on January 15.
Read More: More awareness needed to ensure safe food: Minister
A shortlist will be made after scrutinising the submissions received in the first round of selection.
Representatives from the selected businesses or ideas will attend a three-day residential boot camp session in the capital as part of investment readiness training and business expansion.
Seven winners (two each from three categories), including one reserved prize for the International Nutrition Olympiad, will get cash and pre-seed funding for implementing a business plan, expansion of the business, and infrastructure development.
Read More: Safe food to be ensured for all amid pressure over subsidy
Food Frontiers 2.0 wants to build the capacity of young entrepreneurs on sustainable food system approaches and business skills for managing a social enterprise.
Also, it aims to co-design business models that are geared towards improving the nutrition outcome of the food system, particularly for the most vulnerable; building a pipeline of potential investments for disruptive innovative ideas for the food system of Bangladesh.
The National Association of Small and Cottage Industries of Bangladesh and the Bangladesh Agricultural University are the strategic partners of this event.
Read more: 'Digital agriculture can give Bangladesh's food, nutrition security a boost'
5 Delightful Tartare Recipes to Add to Your Repertoire
In the late 19th century, tartare was introduced on a few menus in French bistros and restaurants. However, this cuisine became more common and popular in the early 20th century. It became famous in the 1950s. You can prepare this cozy dish with beef, mutton, shrimp, mutton, duck, and so on. We are here with 5 mouth-watering tartare recipes for New Year's Day or any other family occasion.
5 Yummy Tartare Recipes to Try at Home
Lamb Tartare Recipe
Ingredients
12 ounces lamb, 1 tbsp capers (drained, chopped), 1 Tbsp. chopped fresh mint, 2 tsp. lemon peel (finely chopped), 2 tsp. Shallot (finely chopped), 1 tbsp sea salt, 1 tbsp black pepper (ground), 2 egg yolks (large), ½ Olive oil, ½ lemon, 2 bread, toasted (Thinly sliced) (for serving)
Instructions
First, cut the lamb and separate the bones from the meat, and preserve it for further use. Now cut the meat into ¼”-thick slices and do crosswise small cubes. Wrap the bowl of meat and keep it rest until ready to serve.
Now before serving, mix together lamb, capers, mint, preserved lemon peel, and shallot in a bowl. Mix salt and pepper with the mixture and mix smoothly. Divide the lamb tartare into 2 parts and put an egg yolk on the top of each part. Sprinkle oil and salt if required. Add lemon juice also and serve with toast.
Read More: 10 Foods to Eat for Good Luck in New Year
Beef Tartare Recipe
Ingredients
8 oz top round beef steak fresh, 2 tbsp parsley (finely chopped), 2 tbsp capers (drained and finely chopped), 2 tbsp cornichons (finely chopped), 2 tbsp shallots (finely chopped), 5 tsp sauce (Worcestershire), 1 ½ tbsp dijon mustard, ½ tsp salt, 2 egg yolks fresh
Instructions
First, take the beef on a plate and keep it in the freeze for 20 minutes to firm it up slightly. Then cut the beef into 1/4-inch slices and then nicely chop it. Keep the chopped beef in the refrigerator until ready to serve.
Now chop the other vegetables into fine dice and add Worcestershire sauce and mustard and mix well. Then add the beef and salt and mix again. Divide the beef tartare into 2 parts. Place each part on a plate and put an egg yolk on top of each part. Sprinkle oil and salt if required. Serve with cornichons and a spoonful of mustard.
Read More: 5 Exciting BBQ and Grilling Recipes for New Year’s Eve
Shrimp Tartare Recipe
Ingredients
14 ozs cooked shrimp (peeled), ½lemon (juiced), 2 ozs (purple, seedless grape), 1 tbsp Salt, 1 cayenne pepper, 1 tbsp ground peppers
Instructions
First, clean the shrimp, pat dry, and finely chop. Put the chopped shrimp in a bowl and mix the lemon juice with the shrimp. Now clean halves, roughly chop the grapes, and add to the shrimp. Then mix pepper. Now divide the shrimp tartare into 2 parts. Place each part on a plate and put a dollop of crème fraîche and some freshly cracked pepper and serve.
Read More: 5 Delightful Chinese Recipes for Bangladeshi Kitchen
Mutton Tartare Recipe
Ingredients
1 ¼ cup fine bulgur, ½ lb mutton, freshly ground, 4 Tbsp Aleppo Pepper, 1 Tbsp Lebanese 7-Spice, ground, 1 tsp cumin, ground, ½ Tbsp tomato paste, 1 Tbsp pepper paste, 2 Tbsp olive oil, 1 cup fresh parsley, chopped, 4 scallions, minced, 1 medium onion, minced, 5 cloves garlic, chopped, ½ Tbsp salt
Garnish
2 lemons, quartered, 1 onion, sliced, lettuce leaves
Instructions
First, Dip bulgur in boiling water for 30 minutes. After 30 minutes drain the bulgur and keep it resting for another 30 minutes.
First, take the mutton on a plate and keep it in the freeze for 20 minutes to firm it up slightly. Then cut the mutton into 1/4-inch slices and then nicely chop it. Keep the chopped mutton in the refrigerator until ready to serve.
Now before serving, mix together mutton and the other ingredients except garnishes and mix together. Refrigerate until serving. Shape tartare into little two or three balls. Pur a lettuce leaf, onions, and lemon slices on top of each ball and serve.
Read More: 5 Scrumptious Chicken Wing Recipes
Duck Tartare Recipe
Ingredients
1 duck breast, skin off and fat trimmed, 2 tbsp. shallots, diced fine, 1 tbsp. sweet pepper, diced fine, 2 tsp. scallions, minced, 1 tsp. parsley, minced, ¼ lemon zest, chiffonade, half avocado (diced), 1 tbsp oil (avocado), Salt, and pepper (as per required)
Instructions
First, take the duck breast on a plate and keep it in the freeze for 20 minutes to firm it up slightly. Then cut the duck breast into 1/4-inch slices and then nicely chop it. Keep the chopped duck breast in the refrigerator until ready to serve. Mix the remaining ingredients and season with salt and fresh ground pepper to taste. Keep cold and serve immediately with toasted bread or crackers.
Read More: 5 Exciting Chicken Meatball Recipes
Bottom Line
so far, we have discussed 5 amazing tartare recipes with beef, mutton, shrimp, mutton, and duck. You can customize these recipes as per the precise taste of your family members and guests. However, the taste, color, and flavor of the food will depend on the raw material's quality and your cooking skill.
5 Delightful Chinese Recipes for Bangladeshi Kitchen
China is a large country and there are huge geographical differences in cuisine because of the diverse climates, history, local ingredients, dining customs, etc. Chinese dishes are worldwide popular and familiar for their color, bouquet, taste, meanings, and surfacing. Let's find out 5 yummy Chinese Recipes for Bengali Kitchen.
5 Mouth-watering Chinese Recipes to Try at Home
Chinese Fried Rice Recipe
Ingredients
3⁄4cup finely (chopped onion), 2 1⁄2 tablespoons oil, 1egg (lightly beaten), 3 drops soy sauce, 3 drops sesame oil, 8 ounces chicken (chopped & cooked), 1⁄2 cup finely chopped carrot, 1⁄2cup peas (frozen & thawed), 4 cups rice (cold & cooked), 4 green onions (chopped), 2 cups bean sprouts, 2 tablespoons light soy sauce
Directions
First, take a pan and fry onions for 8-10 minutes or as long as the onions turn a nice brown color. Drain the onions and put them aside to further use. When the onions become cool, mix egg and 3 drops of soy and 3 drops of sesame oil put aside. Then add 1/2 tbsp oil to the pan and add the egg mixture. Fry the egg on both sides and remove it from the pan when done and chop it into small pieces.
Read More: 5 Scrumptious Chicken Wing Recipes
Now put 1 tbsp oil in the pan and add meat, carrots, peas, and cooked onion and cook for 2 minutes. Then add rice, green onions, and bean sprouts, combine them together and cook for 3 minutes. Finally, add 2 tbsp of light soy sauce, and chopped egg to the rice mixture, fry for 1 minute and serve.