Syeda Nafisa Ahmad | The Daily Star
  • Syeda Nafisa Ahmad

  • Savoury chaats for chilly evenings

    In a serving bowl, add potatoes, yoghurt, tamarind chutney, special spice mix, sev, papri, yoghurt, chaat masala, green chilli and serve.
  • Snacks and more

    On a heated pan, roast the puffed rice for about 2 minutes until nice and crunchy. Take out the puffed rice in a bowl. Add crushed puri, chopped onions, chopped potatoes, coriander leaves, red chilli powder, salt, lime juice, coriander mint chutney, date and tamarind chutney. Mix well.
  • Microwave to the rescue

    Combine meat and oil in a glass casserole. Cover, and microwave at (power level 10) for 4 to 5 minutes. Stir the flour into meat, add remaining ingredients and cover, microwave at (power level 4) for 40 minutes. Stir once after 20 minutes cooking time. If meat is not fork-tender, microwave at (power level 4) for additional 10 minutes.
  • Chicken satay

    Cut the chicken breasts into half-inch broad strips; slightly flatten them. Mix all the marinade ingredients thoroughly, add flattened chicken strips to it and leave aside for an hour.
  • Savouries on the side

    Knead together flour, semolina, salt and ghee with warm water to make stiff dough. Keep covered for thirty minutes. Divide the dough into twenty balls. Chop green chillies and coriander leaves. Heat two tablespoons of oil in a pan and add cumin seeds. Then add mincemeat and sauté till half cooked. Add a little water, as required, to prevent charring.