# 15 Final Reflection

        

                 Doing this project I learned many this about food and how much is important in our daily life. Food is part of everyone life in many always because there is many poor people in this world that even don't get to eat and when they do is like there dream came true.  Doing this project I learned how much I love the food that is from my culture and background.

I also learned about the food that I like where they came from and about there background. There is many people in different part of the world that eat similar food like me.  I am thank for all the different food that my culture have.

# 14 if I were rice

To the people of Asia, especially for the very poorest, rice is not just a food. Rice equals life. In fact, nearly 7 out of 10 people, or two thirds of the world’s population depend on it for sustenance. For thousands of years this tiny grain has shaped the cultures, economies and environments of many countries and regions in this part of the world. Entire lifestyles are focused upon the growth and protection of this staple food.  If I were a food I will like to be rice because in every country there is rice and if a big part of every culture. Rice is important in every one life because is hear for a long time and is many country Rice is there daily food to eat. 


To the people of Asia, especially for the very poorest, rice is not just a food. Rice equals life. In fact, nearly 7 out of 10 people, or two thirds of the world’s population depend on it for sustenance. For thousands of years this tiny grain has shaped the cultures, economies and environments of many countries and regions in this part of the world. Entire lifestyles are focused upon the growth and protection of this staple food.

#12 Food, Family, and Culture

 

 The relation between food family and culture is really important in Bangladesh because food is part of who we are and our background because through food there you can express your feeling. Food is also important because every food is related to there culture and where they came from. Rice and fish are traditional favorites with vegetables and lentils also forming a part of their staple diet. Food is something that you have all the time in any party or any event.








 

#13 Holidays

The holidays that I celebrate with my family are Ramadan, Eid and pohela boishakh (new year)  there is different types of food that we eat for the different holidays for example for ramadan we fast for sunrise to sunset when we eat ifter (break our fast) the first things we eat is date and water. This two is the main food we eat after that other banglie stuff. Like Samosa, frutes, sweet, and ect.

The things we eat for Eid is bangladeshi food. In Eid we go to friends and family house so every one cook different food. Most of then house everyone make rice and chiken or some tyoes of sweet. Many people also makes cakes or different types of snakes that are spacy.

 

Special foods are prepared and often dishes are sent to neighbors and friends. Each country or community has its signature dish, and a special benefit to being part of a Muslim community in the West means being able to sample delicious cuisine from around the world.

  

For pohela boishakh which is Bangladehs new year were everone eat bangladesh main food whcih is rice dal and fish, sweet and ect. Everyone wear red or green color. Most people wear sharee or any other Bangladeshi clothes. People get together and eat dance and sing.

Usually on Pohela Boishakh, the home is thoroughly scrubbed and cleaned; people bathe early in the morning and dress in fine clothes. They spend the day visiting relatives and friends, share special food with guests. The other attraction is the Boishakhi fair arranged in many parts of the country.

#6 A connection of the Past

There is many things my mom told me about my favorite foods how to make them in different away so it can test better and healthy at same time. I also learn many tips like the different things  you can use to make Shrimp Curry like the old ways. I also learnd how to can make shrimp curry with out any spacyes and stuff. I also leand from my mom about how to make sweets and the different things you can use to make them like nuts and candy so it can look nice and test better.I learnd many things about fish and how to clean and cut them. Also I leand that before you wash fush out sait on them then wash it. For the fish smell wash fish with potato starch it going to git ride of them smell.

#8 Prearing my favorite dish

I love meat Samosa because it is a really easy recipy to make and also it does not take long to make it.What I like best about samosas is their crisp and flaky crust. Samosa has many shape and different filling and also different dipping sauce which make the Samosa makes more better no matter which away you make it and also test better every time.I like eating Samosa with Masala cha (tea) because it give a diferent test to it which i really love.When ever I make Samosa it makes me really happy and excited because then I can make it how ever I want it to be. I also love making Samosa because there is many away you can make it with the same recipy. I like making it my own because home made food always tested better. Also there is many store you can find Samosa which are made for a long time so is better to make it your self and how ever you want it.
Masala cha is a different type of indian tea with is made out of spacy, milk and water. I love Masala cha becuase I really love the test of it and also it had a really nice small to it which i really like.

# 11 Legacy

Yes I do imagine that I will continue preparing and serving this food in the future when I have a family of my own because everyone like different types of food and to try them. And also because is a really simple recipe to make which doesn't take long time  to prepare it. This recipe is been in my family for a long time and I will be happy to pass on. There is other recipe that I will love prepare because I love cooking different types of food because every food is different and have different flavor to it. Cooking is challenge and fun to do because you leaned many thing and also developed new flavor.

There is different types of Bangladeshi sweet which I love a lot because there is many to choice from and it tests really good. And all of them had different flavor to it. sweet is really popular  dessert. it is really easy to make sweet from the things you have home.

#10 A comparison

Bangladesh food is different from any other country food because not ever country eat curry. Other country who does they don't cook the same away and use the same thing in there recipe to cook. Bangladesh food different and same from Dominican meal because in Dominican they do not eat curry. Also in Bangladesh they eat rice with dal and mish as there meal but in Dominican they eat rice beans and meat. The similar about Bangladeshi food and Dominican food is that they country eat rice on there everyday lives.

http://robelsytamaresroundtable2014.blogspot.com/2014/05/9-perfect-meal.html

#9 A perfect meal

My nationality meal are rice, Elish as curry (Hilsa fish curry), Masoor dal (red lentil soup) and Bhapa Pitha ( sweet)


Rice



Masoor Dal


Elish Fish





Bhapa Pitha, often sweetened with molasses, is a popular Bangladeshi style rice cake.


 

#7 How to prepare my favorite dish

My favorite dish going to be Vegetable Pulao because is a really easy and simple to make. To make this Pulao it doesn't take much time to make. There is many ways you can make this Pulao and this recipe is my away of making it.

Ingredient For vegetable pulao

• 2 cups - Basmati Rice
• 1 - Onions
• 3 tbsp - Ghee 
• 1 - Carrots, cut into cubes 
• 1 - Potatoes, cut into cubes 
• 1/2 cup - Peas 
• 1 cup - Cauliflower, cut into florets 
• 2 tbsp - Cashewnuts 
• 1 tbsp - Raisins 
• Salt To Taste 
• 1 Pinch - Turmeric powder
• Grind to Paste: 
• 1 Inch - Ginger 
• 5 - Garlic cloves 
• 1 - Onions 
• 3 - Green chillies 
• 2 - Cinnamon sticks
• 3 - Cloves 
• 1/4 cup - Mint leaves 
• 3 - Cardamoms

Preparation:

1. Soak rice for half an hour.
2. Heat 1 Tbsp of ghee is a pan, fry cashewnuts and raisins. Keep aside.
3. Heat the remaining ghee in thick bottomed vessel and fry the ground paste for 10 minutes. Add the vegetables and mix well.
4. Cook until the masala separates from oil and vegetables (subzi) gets tender. Add turmeric powder.
5. Add rice, salt, four cups of water and stir well. Cover and cook until the rice is done on slow flame. Stir once a while .
6. Just before serving take the rice in serving bowl, add the nuts and mix well.
7. Serve vegetable (sabzi) pulao hot with raita

restaurant veg pulao:

INGREDIENTS:

• 2 tbsp of ghee 
• 1 bay leaf 
• 4-5 cloves 
• 3-4 whole green cardamom, crushed 
• A piece of cinnamon 
• 1/2 cup of onions, sliced 
• 1 tbsp of minced garlic 
• 2 cups of chopped vegetables (I use carrot, beans, peas, baby corn) 
• 1 cup of basmati or any long-grained rice 
• 1 cup of thin coconut milk (optional, replace with water if not using) 
• 1 cup of water 
• 1 tsp of red chilli powder 
• 3 tbsp of chopped coriander leaves, for garnish 

1. Heat a pressure cooker or pressure pan. Add the ghee and whole pieces. Fry until fragrant - about 20 seconds.

2. Add the onions and garlic and saute until the onions turn pink and soft - about 2 mins.

 3.Add the vegetables and give it a good mix. Saute for 2 mins.

4.Add the washed rice and mix again. You can soak the rice for 30 mins in water if you have the time. This makes the grains cook up softer. I often omit this and don't really care about the difference in texture. If you have time, do it.

5.Add coconut milk (if using) and water.

6.Top off with red chilli powder and salt and mix well.

7.Bring this mixture to a light bowl.

8. Cover the pressure cooker and wait and set the heat to medium low. Wait until steam leaves the vent and then add the "weight". Let the veg pulao cook for 2 whistles (about 12 mins).

9.Let the steam escape completely bt leaving the pressure cooker along and then open. Stir the rice gently to combine and add the chopped coriander leaves. I sometimes add one more tsp of ghee at this stage to make the pulao more fragrant.

#5 Food and Emotions

I member when I went to Bangladesh in the summer of 2010, I was eating Samosa in a restaurant and it made me feel happy because I went to Bangladesh after long time and many thing have been changed in Bangladesh. The restaurant samosa had a different test to it and there was it was bigger. I think food can affect our emotions because every food is different and there is something special about them.The Ingredients in the food and all the different flavor can change your emotions because many times when you eat something it remind of you a place or someone. The smell of the Samosa was really different and it remind me of my childhood. As I was growing up in Bangladesh I member all most everyday I use to go outside with my uncle just to eat Samosa and other snack. There is many ways food can effect emotions because every food is different as well as emotions. Different food can remind you of different of emotions for example eat a cake it can remind of you your birthday that you had with a especial person. It can also Bering so many old memories.   

#4 The History of my food

Samosa you can find it in many places like in South Asia, Central Asia, Middle East, Horn of Africa, North Africa,and South Africa. Samosa it is eating by other cultures too.The current day samosas are small, crispy, flaky pastries that are usually deep-fried. Samosa it is originally are believed to be invented by the ancient Egyptians earlier on, But they are popular in central Asia. It is easily found in New York city in any Indian restaurant or you can find them in any Indian grocery in the frozen section. Which is all ready made for you. You can find different types of samosa like chicken, vegetable and onion samosa. There is many ways you can eat samosa with different types of samosa dipping. Most popular dipping for samosa are date are Date and Tamarind chutney.This chutney is sweet and sour and also little spicy.

Ingredients:

• ½ cup tightly packed seedless tamarind
• ½ cup seedless dates
•  2 cups water
•  ½ tsp roasted cumin powder
•  ½ tsp coriander powder
•  ½ tsp dry ginger powder
•  ¼ or ½ tsp red chili powder or 1 dry red chili 
• black salt or rock salt as required.

Instructions:

1. In a pan, take the tamarind, dates and water.
2. cook the tamarind and date for about 8-9 minutes on a low flame till they soften.
3. cook for a further 8-9 minutes on a low flame.
4. the mixture would thicken slightly
5. add all the spice powders - red chili powder, bring the whole mixture to a boil and dates take all the main 4 ingredients: tamarind, dates, red chili powder, dry ginger powder and roasted cumin powder.
6. stir & simmer for a further 1-2 minutes more.
7. season with salt.
8. let the chutney mixture cool down.
9. in a chutney grinder or small blender, grind the this whole mixture till smooth.
10. add some water if required while grinding.
11. strain the chutney through a strainer.
12. store the tamarind date chutney in an airtight bowl or container in the refrigerator and use it when you make chaat at home. 

#3 Community

There are many people in my neighborhood who are from my home land which is Bangladesh. This food is are common in my neighborhood. Because is really popular and everyone like it. Also now a days you can buy almost everything from the store

so is really easy to make because most of the stuff you can find it everywhere. There are restaurant where you can eat food from Bangladesh. If you're in new York you can find  most of the Bangladeshi  food are in queens jackson heights. The restaurant foods are different than the homemade one because many people make shrimp curry in there own style. And also because many people make it with different Ingredients which makes the shrimp curry to have a different test to it. No matter the what types of spice you use it tests good.

#2 Memories

post 2

There is many different types of food around the world from different country and culture. However my most favorite food is shrimp curry. I was 6 year old when I was in Bangladesh I remember eating shrimp curry that was made by my mom.I only like it  when my mom makes shrimp curry because she know how I like it, not too much oil and turmeric . It test really good because  my mom made it and also because I love shrimp and all the spices it gives a different flavor to it and it test  different every time  I eat it. So far I member I have been liked shrimp for ever. In Bangladesh you can find many fish and shrimp too. There is different size of shrimp that you can find. I love cooking sometime I even help my mom cooking. I learn how to make shrimp curry from her and I also learn many tips and tricks from her because my mom she learned it from her mother. This recipe is special because in been in my family for a long time. I love eating shrimp curry with rice and dal because it test better.

#1 My Favorite Foods

My favorite Foods from my country are Samosa, shrimp curry, and vegetable pulao. I like Samosa it is a snack in India/Bangladesh. It has a crunchy texture with a outer Maida covering and an inner vegetable or meat filling. Shrimp curry is Shrimp with different Indian spices. And finally Vegetable pulao is a South-Central Asia type of fry rice with different types of spices and also it can made my vegetable or just rice.

Ingredients For Samosa

Dough:

• 1/2 cup all purpose flour
• 1/2 semolina flour
• 1/4 teaspoon salt
• 11/2 tablespoons oil
• 1/4 cup minus 
• 2 tablespoon lukewarm water

Filling:

• 3 large boiled potatoes, peeled and chopped into very small cubes
• 1/2 teaspoon cumin seeds
• 2 chopped green chilies
• 1 teaspoon coriander powder
• 1/4 teaspoon garam masala
• 1 teaspoon amchur (mango powder)
• 1 teaspoon salt
• 2 tablespoons oil
• 1/2 cup green peas (frozen

Directions:

1. Mix the flour, semolina flour, salt, oil and salt together to make a soft dough
2. knead the dough for about 2 to 3 minutes to make the dough smooth and pliable.
3. Set the dough aside and cover it with damp cloth. Let the dough sit for at least 20 minutes.

Filling:

1. Heat the oil in a frying pan on medium high heat.
2. Add cumin seeds as cumin seeds crack, add green chilies, coriander powder and stir for few seconds.
3. Next add green peas and turn heat to medium and stir until tender.
4. Add the potatoes and stir-fry for about 5 minutes. Stir in garam masala and amchur.
5. Let the filling cool to room temperature.

Making Samosa:

1. Take 2 tablespoons of water and 1 tablespoon of all-purpose flour to make a paste and keep aside.
2. Knead the dough for 2 minute.
3. Divide the dough into 4 equal parts and make into balls.
4. Roll each ball about 6-inch diameter circles and cut each circle in half.
5. Spread the paste lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
6. Fill the cone with 3 tablespoons of filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.
7. Continue filling the rest of the samosas.
8. Heat about 1-1/2 inch of the oil in a frying pan on medium heat. Place the samosas in the frying pan a few at a time.
9. After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides.

Ingredients for shrimp curry:

Ingredients:

• 2 tablespoons peanut oil
• 1 (14.5 ounce) can chopped tomatoes
• 1 teaspoon salt
• 1 pound cooked and peeled shrimp
• 2 tablespoons chopped fresh cilantro
• 1/2 sweet onion, minced
• 2 cloves garlic, chopped
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 1/2 teaspoons ground turmeric
• 1 teaspoon paprika
• 1/2 teaspoon chili powder

Directions:

1. Heat the oil in a large skillet over medium heat
2. cook the onion in the hot oil until translucent, about 5 minutes.
3. Add the garlic, ginger, cumin, turmeric, paprika, and chili powder to the onion and stir over low heat.
4. Pour the tomatoes into the skillet
5. season with salt.
6. Cook the mixture at a simmer, stirring occasionally, about 10 minutes.
7. At last add fresh cilantro, and dried cilantro into the sauce mixture.
8. cook another 1 or 2 minute before serving.

Ingredient For vegetable pulao

• 1 potato
• 1 Onion
• 4 Green Chillies
• 1/4 Fresh Ginger
• ½ carrot
• 1 cup Beans
• Garlic Paste
• oil
• salt
• Garam Masala
• 2 cup of rice
• Green Peas

Out of this three recipes my most favorites is shrimp curry because is really easy to make and it doesn't take to long prepare for this recipes because shrimp it doesn't take long to cook. There is different ways to make this recipes for example with coconut milk shrimp curry which you make it same way but this time you add coconut milk, shrimp curry with pineapple which first you add the shrimp with the spices and at last pineapple. Also you can make shrimp curry with pumpkin and other vegetable.