30 June 2012

STAMP FROM MY COUNTRY

When I was little I had the hobby of collecting stamps from all over the world. We used swap stamps amongst our friends. The hobby I still cherish and still try and collect whenever I get the opportunity, these days people from all around the world used to communicate with others by postal system. Now people don't even write any hand written letter let alone use postal system. I have a feeling apart from official postal system the personal letter writing will disappear soon, the postage stamps will be all electrical .

Stamp will disappear like hand writing.

Have a look Ar some of the stamps from my collection.

Hope the readers of this post enjoy it.



My Garden

It is such a joy to see my own planted and sowed plants and seeds have turned into a blossoming beauty . The plants and the bedding plants looks so tranquil at night and it is relaxing for eyes to view them at night.

I love my garden and hope this time round I also win the best gardener trophy.

The prolonged rain and lack of sun has not helped the bloom though. Still by the time it's August the bloom will be totally full to the brim.

26 June 2012

Hand Writing

A hand written personal letter to a friend of mine. I have feeling in about next 60 - 70 years time, people of the future generations will not be taught HAND WRITING. I think the art of writing will become a matter of past history. I would not be there to see that change; hence I would like this art to be preserved by this giant internet preservation system store this and keep it for our future generations to see; How, we the people in the 21st century used  to use hand writing and that in Bengali.

24 June 2012

A LITTLE ACCOLADE FOR IMRAN CHOWDHURY


IMRAN CHOWDHURY TO BE MADE A

 ''FREEMAN OF THE CITY OF LONDON''




''For nearly 800 years, the City has made a major contribution to the nation, not only through its financial and business expertise, but also through its charitable work and the development of principles for ethical business behaviour through the Livery companies. These have subsequently been used by many business bodies worldwide to develop their own ethical standards. This long history of entrepreneurial and ethical business leadership will help the City meet the challenges it currently faces. "

The Freedom of the City of London is believed to have begun in 1237 and enabled recipients to carry out their trade; and today, people are nominated for, or apply for, the Freedom, because it offers them a link with the historic City of London. The Freedom is also offered to individuals by the City Corporation to help celebrate a significant achievement, or to pay tribute to their outstanding contribution to London life.


since 1237 the recipients of this awards are:



In addition to those below, all monarchs and many other members of the British Royal Family have been awarded the honour.
Peter Ackroyd (awarded on 15.12.2006) [1]
George Arthur
Robert Baden-Powell
Raymond Baxter (awarded in 1978)
Edward Berry
William Booth (awarded on 26.10.1906) [2] See also: Report on Salvation Army website
Louis Botha (awarded on 16.04.1907) [3]
James Brooke (awarded in 1847)
Arnold Brown (General of The Salvation Army)
George Villiers, 2nd Duke of Buckingham
Angela Burdett-Coutts (awarded on 18.07.1872) She was the first woman to be awarded the honorary Freedom.
Austen Chamberlain (awarded on 25.03.1926) [4]
Joseph Chamberlain (awarded on 13.02.1902) [5]
Jimmy Choo (awarded on 14.11.2006) [6]
Winston Churchill (awarded on 30.06.1943) [7]
Shaw Clifton (awarded on 13.09.2007) [8]
Sir Alexander Cockburn, 12th Baronet (awarded on 09.03.1876) [9]
Frederick Cook (awarded on 15.10.1909) [10]
Randall Davidson (awarded in 1928)
Benjamin Disraeli (awarded on 03.08.1878) [11]
Alexander Downer, Sr. (awarded in 1965)
Robin Dunster (awarded on 13.09.2007) [8]
Dwight D. Eisenhower (awarded on 12.06.1945) [12]
Giuseppe Garibaldi
Bill Gates
George, Duke of Cambridge, Prince (awarded on 04.11.1857)
Ron Goodwin
Ulysses S. Grant (awarded on 15.06.1877) [13]
Alan Greenspan (awarded on 12.2005)
Albert Grey, 4th Earl Grey (awarded on 23.01.1912) [14]
Paul Humphreys (awarded in 1996)
Marjorie Jackson-Nelson (awarded on 24.06.2005) [15]
Edward Jenner
Digby Jones
Salar Jung I
Herbert Kitchener, 1st Earl Kitchener (awarded on 04.11.1898) [16]
Helmut Kohl (awarded on 18.02.1998 'as the first European leader'). [17]
Lee Kuan Yew
Wilfrid Laurier (awarded on 16.04.1907) [3]
Lasse Lehtinen (awarded on 21.09.2007) [18]
Ferdinand de Lesseps
William Lidderdale (awarded in 1891)
Charles Lindbergh
David Lloyd George (awarded on 27.04.1917) [19]
Nelson Mandela (awarded 10.07.1996) See: Acceptance Speech
Francis Leopold McClintock (awarded in 05.1860)
Alfred Milner, 1st Viscount Milner (awarded on 23.07.1901) [20]
Ed Mirvish
Cormac Murphy-O'Connor
Robert Napier, 1st Baron Napier of Magdala
Jawaharlal Nehru
Florence Nightingale (awarded 16.08.1908) She was the second woman who was awarded honorary Freedom.
Otto von Habsburg (awarded on 11.07.2007) [21]
Luciano Pavarotti (awarded on 12.11.2005) [22]
Frederick Penny, 1st Viscount Marchwood
William Pitt the Elder (received the first honorary Freedom in 1757)
William Pitt the Younger
William Reid (VC)
Franklin D. Roosevelt
Theodore Roosevelt (awarded on 31.05.1910) [23]
Salisbury, Robert Gascoyne-Cecil, 3rd Marquess of (awarded on 03.08.1878) [11]
John Ross (Arctic explorer) (awarded in 03.1834)
James Saumarez, 1st Baron de Saumarez
Jan Smuts (awarded on 01.05.1917) [24]
Henry Morton Stanley (awarded on 13.01.1887)
Eric Sykes
Margaret Thatcher (awarded on 26.05.1989) See: Acceptance Speech
Robin Tilbrook (awarded on 27.09.2011) See: [1]
Bernard Weatherill
William Fenwick Williams
Woodrow Wilson (awarded on 28.12.1918) [25]
Bob Winter (awarded on 10.09.2007) [26]
Garnet Wolseley, 1st Viscount Wolseley



I am going to attend the ceremony in September to receive the award ceremonially - please see a replica of the certificate.
it is just a token of recognition of all my social work, charitable and philanthropic activities - things which are very close to my heart - thought I will share this with you for others to follow suit and render their services for their society and the their country.




This is what the certificate of Freeman of city of London




19 June 2012

Hairdo


My daughter getting all ready for her school prom ; the hair style she will do on the prom day ; today she just had mock hair do .

12 June 2012

A Few Common Bengali Recipe - cooking methodology



Common Bengali Recipe Styles

The following are a list of characteristic Bengali recipe styles. You can note the Chinese, South East Asian, and Burmese influence in the food of Bengal, not to mention some British influence, because of the formation of Kolkata during the 1700s. Each entry here is actually a class of recipes, producing different dishes depending on the choice of ingredients. There are six different tastes to which the Bengali palate cater to, sweet, sour, salty, bitter, hot and "koshaay".

Ombol or Aum-bol (also known as Tok) : A sour dish made either with several vegetables or fish, especially fish bones. The souring agent is usually tamarind pulp, unripe mango and sometimes amla or amloki is used. Curd, though a souring agent occasionally used with non-vegetarian dishes, will not be called ombol. It is served at the end of the meal as a kind of digestive, and to cleanse the palate.

Achar: Pickles. Generally flavored with Mustard oil, Mustard Seeds, Aniseed, Caraway Seed and Asafoetida, or hing.

Baora - Anything that has been mashed and then formed into rough roundish shape and fried, generally in mustard oil. Generally served with rice as a starter, or served with puffed rice crisps as a snack. The baora actually has quite a few different kinds. When potatoes are fried in a light chickpea flour batter, they are called Fuluri (giving rise to the Trinidadian pholourie)

Bhaja : Anything fried, either just after it has been salted or dipped in any kind of water-based batter. Does not include croquettes, or crumb coated items.

Bhapa : Fish or vegetables steamed with spices.

Bhate : A vegetable, that has been put inside the pot in which rice is cooking, and it has been cooked along with the rice. Generally, you get potatoes, butternut squash, raw papayas, bitter gourd, snake gourd and okra in the rice. Bengalis often eat it with a tinge of mustard oil and salt. However, a very popular one-dish Bengali meal is Alu Bhate Bhat, which is Potatoes boiled along with rice, and then served along with the rice. For this, generally "gobindobhog atop" rice, which is a short-grained, glutinous rice that cooks quickly is used, and is preferred to the long grained rice, because of its creamy quality, and ability to become ever so sticky, which aids the dish when it comes to mashing. During the serve, some fresh Ghee or Butter, and salt to taste, to be mixed and mashed by hand into the right consistency, and then eaten. A raw green chili, and a boiled and shelled egg sometimes accompanies this dish.

Bhorta : Any vegetable, such as potatoes, beans, sour mangoes, papaya, pumpkins or even dal, first boiled whole and then mashed and seasoned with red shallot, fresh chile, mustard oil/ghee and spices.

Chorchori: Usually a vegetable dish with one or more varieties of vegetables cut into longish strips, sometimes with the stalks of leafy greens added, all lightly seasoned with spices like mustard or poppy seeds and flavoured with a pouron. Sometimes a chochchori may have small shrimp. The skin and bone of large fish like bhetki or chitol can be made into a chochchori called kata-chochchori (kata meaning fish-bone). The stir frying process and the lightness of a Chochhori reminds you of the Chop Suey, which is a term for assorted pieces, and this shows the influence of the Chinese in Bengali household cooking. The chochhori would be generally an assortment of vegetable and fish bones and other things that would have been rather thrown away, fried in a korai, or the Indian wok, over high heat at first, and then simmered to let the vegetable cook down to being just done, and then taken off the flame immediately to stop cooking. The cooking procedure adds to the confirmation of the entrance of Chinese style of cooking into Kolkata during the mid 1800s, prior to which this particular dish was not very popular in Bengali cuisine.

Chop: Croquettes, usually coated with crushed biscuit or breadcrumbs.

Cutlet: Very different from the Cutlets of the Brits, this is referred typically to a crumb coated thinly spread out dough, made generally of chicken/mutton minced, mixed together with onion, bread crumbs and chillies. Generally it is then dipped in egg and coated in breadcrumb, fried and served with thin julienne of cucumber, carrots, radish and onions. Often an egg mixed with a teaspoon or two water and a pinch of salt is dropped on top of the frying cutlet, to make it into a "Kabiraji" the Bengali pronunciation of a "Coverage" Cutlet, influenced by the British.



Chhenchki: Tiny pieces of one or more vegetable, generally a dice of vegetables along with general odds and ends, often even the peels (of potatoes, squash, gourd, pumpkin, bitter gourd, or potol for example) - usually flavored with pach-pouron, whole mustard seeds or kalo jira. Chopped shallot and garlic can also be used, but hardly any ground spices.

Chutney: Generally Bengal is one of the pioneers for this particular dish, making it with everything including preserved mango sheets, called amshotto.

Dalna: Mixed vegetables or eggs, cooked in a medium thick gravy seasoned with ground spices, especially gorom moshla and a touch of ghee.

Dom: Vegetables, especially potatoes, or meat, cooked over a covered pot containing water, slowly over a low heat, slightly steaming. The word is derived from the Dum technique popular in Mughlai food.

Dolma: A vegetable, 'potol', stuffed with fish boiled, de-boned, then prepared with garam masala, ginger and onions (alternately coconut-vegetable stuffing is used). A misconception once arose that this was a take on the Greek Dolmathes or Dolmades, but has not been proven so.[citation needed]

Ghonto: Different complementary vegetables (e.g., cabbage, green peas, potatoes or banana blossom, coconut, chickpeas) are chopped or finely grated and cooked with both a pouron and ground spices. Dried pellets of dal are often added to the ghonto. Ghee is commonly added at the end. Non-vegetarian ghontos are also made, with fish or fish heads added to vegetables. The famous murighonto is made with fish heads cooked in a fine variety of rice. Some ghantos are very dry while others a thick and juicy.

Jhal: Literally, hot. A great favorite in West Bengali households, this is made with fish or shrimp or crab, first lightly fried and then cooked in a light sauce of ground red chilli or ground mustard and a flavoring of pach-pouron or kalo jira. Being dryish, it is often eaten with a little bit of dal poured over the rice.

Jhol: A light fish or vegetable stew seasoned with ground spices like ginger, cumin, coriander, chilli, and turmeric with pieces of fish and longitudinal slices of vegetables floating in it. The gravy is thin yet extremely flavorful. Whole green chillies are usually added at the end and green coriander leaves are used to season for extra taste. It is the closest to a "Curry", yet it is more of a jus than a sauce.

Kalia: A very rich preparation of fish, meat or vegetables using a lot of oil and ghee with a sauce usually based on ground ginger and fresh shallots pasted or fried along with a tempering of gorom moshla.

Kofta (or Boras): Ground meat or vegetable croquettes bound together by spices and/or eggs served alone or in savory gravy. Koftas are usually softer than boras

Korma: A term that can also be called "Qurma" of Mughali origin, meaning meat or chicken cooked in a mild yoghurt based sauce with ghee instead of oil, and often poppy seed paste is added to it. People of Southern Bangladesh are known to add coconut milk to many of their dishes and Korma is no exception.

Kosha: Meaning fried for a long time with ground and whole spices over high heat until shallot/garlic/ginger have dissolved into a thick paste. Usually applied to meat and some shellfish.

Paturi: Generally oily fish is sliced evenly, and then wrapped in a banana leaf, after the fish has been hit by a basting of freshly pasted mustard with a hint of mustard oil, chili, turmeric and salt.

Pora: Literally, burnt. Vegetables are wrapped in leaves and roasted over a wood or charcoal fire. Some, like aubergines (eggplants), are put directly over the flames. Before eating the roasted vegetable is mixed with oil and spices.


Torkari: A general term often used in Bengal the way `curry' is used in English. The word first meant uncooked garden vegetables. From this it was a natural extension to mean cooked vegetables or even fish and vegetables cooked together.

Shukto: A favorite Bengali palate cleanser, made with a lot of different vegetables including at least one bitter veg, simmered with a hint of sugar and milk to bring out the bitterness of the fresh vegetables.

Shak: Any kind of green leafy vegetable, like spinach and mustard greens, often cooked till just wilted in a touch of oil and tempering of nigela seeds.










2 June 2012

QUEEN's DIAMOND JUBILEE

Today we are celebrating the 60 years. A huge celebration throughout the county. The monarchy is one of the finest institution of this country. We did decorate our restaurant to mark this auspicious occasion.

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