Ingredients: For dough: * 2 cup maida * ½ tsp salt * 1 tbsp oil * warm water For stuffing: * 2 tbsp oil * 5 cloves garlic, finely chopped * 1 inch ginger, grated * 2 chilli, finely chopped * 2 tbsp spring onion, chopped * ½ onion, finely chopped * 2 cup cabbage, finely chopped * 1 carrot, ...
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Matthew Ryle’s Christmas roast capon with chestnuts, buttery pommes Anna, and twice-baked cheese souffle – recipe
Rooted in French tradition, this menu celebrates the elegance of seasonal cooking. The twice-baked comté soufflé, light and delicately cheesy, is a timeless favourite that’s simple to prepare yet sure to impress. It’s followed by a roast capon, the festive bird of choice in France, prized for its tender, delicious meat, and paired with chestnuts and pommes Anna. These ...
Read More »Not just for Paddington: is the humble duffel coat having a fashion moment?
It’s the coat most associated with a beloved children’s character, so it makes sense that the duffel is a familiar sight in playgrounds across the country. But this year it is also – once again – quietly enjoying a moment on grownups. In the Christmas advert for Waitrose, comedian Joe Wilkinson wears a duffel coat while in the supermarket with ...
Read More »Soft winter breeze embracing light warmth with style
Nature has started to whisper the arrival of winter. The air now carries a sweet, gentle chill – the kind that refreshes the mind and hints at the cozy season ahead. Dew drops glisten on green grass in the early morning light, and a thin layer of mist softly wraps the surroundings. Although the weather is not cold enough yet ...
Read More »How to turn the last of a jar of Marmite into a brilliant glaze for roast potatoes – recipe
Inever peel a roastie, because boiling potatoes with their skins on, then cracking them open, gives you the best of both worlds: fluffy insides and golden, craggy edges. Especially when you finish roasting them in a glaze made with butter (or, even better, saved chicken, pork, beef or goose fat) and the last scrapings from a Marmite jar. Marmite roast ...
Read More »Le Reve celebrates 16 years with award night
Le Reve, one of the country’s leading fashion and lifestyle brands, celebrated its 16-year journey of success with a special recognition ceremony honoring the winners of its anniversary contests. The Le Reve Grand Gala & Award Night was held at the Winter Garden of Hotel InterContinental Dhaka, attended by corporate guests, media representatives, fashion personalities, celebrities, and members of the ...
Read More »The mental cost of content creation
“There are times when I can’t make up my mind to work for my content, but then, I remind myself to be professional and think like a hard worker”, reflecting his work, said Meer Raihan Masud, who runs Raihanism Travel and Food, a page where currently 380k people follow him. Fame is just one click away, and it is no ...
Read More »Making traditional homemade food tastier for children
Remember what the millennials had for their meal as children? Home-cooked meals from their grandmother, mothers, often their sister-in-laws, and sisters. The foods were prevalent but rich in affection and health benefits. The foods had an identity based on the race of people, district-wise. Before, inviting someone to the house and cooking the best foods were traditions. Even if someone ...
Read More »A feast of flames and flavour -kebabs and curries from around the world at Amari Dhaka
Amari Dhaka proudly presents its “A Feast of Flames and Flavor”, a culinary celebration highlighting the rich aromas, bold flavors, and timeless traditions of South Asian cuisine. The festival will be held at the hotel’s signature restaurant, Amaya Food Gallery, from 13 November to 30 November, inviting guests to embark on a delicious journey through the region’s most beloved dishes. ...
Read More »Hyderabadi Haleem
Ingredients: Wheat and Lentils * 1 cup cracked wheat or haleem wheat * ½ cup lentils combination of yellow and orange, see note * ¼ cup pearl barley Meat Stew * 1½ cups peanut oil, most will be leftover * 3 yellow onions large, thinly sliced, 4 cups * 2 lbs lamb with bones (or other meats) * 1½ tbsps ...
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