Friday, October 9, 2015

Brownie Delight

Although this isn't a Siddika Kabir recipe, this is one of my go to recipes to satisfy my sweet tooth - simple, quick, moist chocolate brownie.

Ingredients:
  1. Vegetable Oil - 1/2 Cup
  2. Sugar - 1 cup (I used half cup sugar half cup truvia)
  3. Eggs - 2
  4. Vanilla Extract - 1/4 tsp
  5. Flour - 1/2 cup
  6. Cocoa Powder - 1/3 cup
  7. Baking Powder - 1/4 tsp
  8. Salt - 1/4 tsp
Preparation:
  1. Preheat oven to 180°.
  2. Mix oil and sugar until well blended.
  3. Add eggs and vanilla; stir just until blended.
  4. Mix all dry ingredients in a separate bowl after sifting.
  5. Stir dry ingredients into the oil/sugar mixture.
  6. Pour into greased pan.
  7. Bake for 20 minutes or until sides just start to pull away from the pan.
  8. Cool completely before cutting.

Wednesday, June 17, 2015

Fruit Cake

Ingredients
  • Flour (Maida) - 1/2 cup
  • Baking Powder - 1/4 tsp
  • Sugar - 1/4 cup
  • Butter (molten) - 1/4 cup
  • Eggs - 2
  • Vanilla Essence - 1/4 tsp
  • Dry fruits - 1/4 cup (I use dried strawberry, plum & raisins)

Preparation
  • Sift the flour and baking powder and keep aside.
  • Cut up the dry fruits into small pieces. Dust it with a little bit of flour and set aside. 
  • In a large bowl, whisk the molten butter and sugar together into a thick mixture. Beat in the eggs, but one at a time. Now add the vanilla essence.
  • Now add the flour/baking powder mixture into the egg/butter mixture but do so a little at a time. When you are done you should see a thick mixture. 
  • Grease a baking pan (I used 24 cm square pan) with butter, then lightly dust it with flour. 
  • Pour the mixture into the greased pan and bake it in the oven at 190 degrees Celsius for 20 minutes or however long it takes for the cake to be done. Insert a toothpick all the way into the cake and if it comes out clean then you know the cake is done. 
Allow cake to cool before cutting it up.
Perfect for high tea!







Thursday, March 5, 2015

Stir Fried Broccoli (Broccoli Bhaji)

Ingredients:
  • Broccoli - medium sized - 1 piece
  • Garlic (Roshun) - sliced - 1 tbsp
  • Oil - 3 tbsp (as per SK's recipe, but if you use a non stick pan, 1 tsp)
  • Soya Sauce - 1 tsp
  • Salt to taste (as per SK's recipe, but I think the salt from the soya sauce is enough)
Preparation:
  1. Cut up the broccoli into small florets. Wash thoroughly. Blanch* the florets in water until it is half boiled. Then drain the water. 
  2. In another pan, stir fry the garlic in oil. Add the broccoli and fry it lightly. Add the soya sauce. 
Serves 2
You can use the same recipe to make stir fried spinach (palong shaak)

* Blanch: To cook briefly in boiling water to seal in flavor and color

 

Sunday, March 1, 2015

Chicken Green Curry

Ingredients:
  • Chicken - 500 gm
  • Onion - Sliced - 2 tbsp
  • Green beans (Borboti) - 3 cm pieces - 1/2 cup
  • Fish Sauce - 1 tbsp
  • Green Curry Paste - 1-2 tbsp (Siddika Kabir has a recipe for this as well but I took the easy way out and used green curry paste in a jar. Available in Meena Bazar / Agora)
  • Coconut Milk - 1 cup
  • Sugar - 2 tsp (I substituted with a sachet of Zerocal)
  • Lemon Juice - 1 tbsp
  • Coriander leaves (Dhonia pata) - For presentation
  • Cooking Oil - 1 tbsp but if you use non stick pan - 1 tsp
  • Water - 1/2 cup

Preparation:
  1. Heat oil in a non stick pan. Add onion and gren curry paste and stir for about a minute.Add coconut milk to the mixture. 
  2. Once the coconut milk comes to a boil, add the chicken. Reduce the heat and let the chicken boil for 15-20 minutes over low heat.
  3. Once the meat cooks from within, add the fish sauce, the green beans, the lemon juice, and sugar. Stir thoroughly. Pour it into your serving bowl and sprinkle chopped coriander leaves to add a pop of color. Serve with steamed rice. 
Serves 6




Monday, February 2, 2015

How it all began



Siddika Kabir – the name may mean different things to different people but to me she is the woman who taught my mother how to cook. I still remember my mother scouring through her worn out copy of “Ranna Khaddo Pushti”, covered with an old calendar page, trying to preserve the actual book which was coming apart at the seams anyways. 

The book was a thing of mystery to me. I could not really understand the text or the instructions that the book contained but I knew that the text held grave importance to my mom and everything had to be followed to the T. She would make notes in a separate notebook, read over the lines over and over again with full concentration as I would sit by her side trying to make sense of it all. 

Then after sometime my mother would turn to me as though she had finally uncovered the big secret and was ready to share with me these secret clues that would help make sense of this big mystery. 

The clearest memory I have of one such cooking expedition was the one time that my mother and I baked an apple pie together. I don’t remember specifics but I remember how she let me whisk the eggs, peel the apples, knead the pastry dough, stuff the pastry dough with apple sauce, and finally poke holes on the pastry top for the steam to escape. She kept me involved at each and every step of the way. I was so proud of what we accomplished together. 

My mother was a daughter, a wife, a daughter in law, a civil servant, and thanks to Siddika Kabir she became a cook as well. It’s been over 18 years since I last tasted her food. It’s been over 15 years since I last saw her copy of “Ranna Khaddo Pushti”.  It’s been over 24 years since I baked. 

All that changed in November 2014 when I accidentally found this bookshop in Chittagong – Batighar. I stood holding the book and reminisced and decided that I would purchase a copy of Siddika Kabir’s book – just for the sake of nostalgia – if not for anything else. 

Since then, I have read through the recipes, scoured through the lines, and made notes in the sidelines. This book has been therapeutic for me – I have found that by scouring through the recipes I am somehow connecting with my mother. She had once read the same lines and the same recipes as I am doing today. We are both uncovering the same clues to piece together a puzzle we started once before.

Siddika Kabir: The Woman, The Legend




(Source: Wikipedia)

Siddika Kabir (May 7, 1931 – January 31, 2012) was a Bangladeshi nutritionist, academic, cookbook author and cooking show television host. A professor and teacher, Kabir hosted and guest starred in numerous television shows featuring Bangladeshi cuisine, including Siddika Kabir’s Recipe on NTV Bangla.

Kabir was born in Dhaka, British India, on May 7, 1931. She attended college for mathematics and received a master's degree in the subject. Kabir began her teaching career in 1957, when she joined the math department of Eden Girls' College in Azimpur, Dhaka. In 1963, Kabir obtained a master's degree in "food and nutrition" and food administration from Oklahoma State University in the United States. She joined the nutrition department of College of Home Economics and later became the principal of the Home Economics College of Dhaka. 

Kabir appeared in her first television cooking show in 1966, leading a long career in numerous cooking shows as a presenter and guest. She also authored cookbooks, including "Ranna Khaddya Pushti" and "Bangladesh Curry Cookbook." Her career further led to consultant work for major foreign and Bangladeshi consumer food brands, such as Radhuni, Dano, and Nestlé

Kabir received several awards from the food and television industries, including the Sheltech Award, which was given to her in 2009. 

Siddiqua Kabir died at Square Hospital in Dhaka on January 31, 2012, at the age of 80.