In this edition of Saa Nasta, learn about Shapla Latif, a local makeup artist who also does sari draping, hair, makeup, bridal services, and has her own blog. Also, learn how to cook a roast chicken or chicken roast, a Bangladeshi special occasion favorite.
Michigan makeup artist Shapla Latif dishes up Bangladeshi foods
Ever since she can remember Shapla Latif remembers peaking over her mom’s shoulder to watch what she was cooking.
“When I was very young I would play with my cousins and friends we used to cook outside. My mom used to make a lot of stuff. I used to watch her. I was so interested and think, ‘When I grow up I will learn.’”
Now the owner of Makeup by Shapla, Shapla Latif, who does professional Bangladeshi style bridal and party makeup and styling, is cooking up dishes to get through the pandemic.
“Whenever I’d post a picture of what I am cooking at home, people would ask me for the recipes. I’d have to individually give out ingredients and detailed instructions,” she said.
Before the pandemic, Latif traveled to clients’ homes to prepare them for weddings and parties but transitioned into working from her home where she built a studio. Some weeks she would service multiple brides and about 6-7 customers, depending on the event and occasion. Doing hair, makeup and sari setting could take about five hours for a bride, she said. She would take an additional 1-2 makeup clients for wedding events.
Due to the pandemic, her business came to a complete halt. Latif also had a baby. Now she’s selling organic henna cones, which she used for bridal henna clients pre-pandemic.
Then one day a friend and Latif’s sister suggested she start posting recipes on her YouTube channel. This gave her an idea to cook and share recipes people can enjoy (along with makeup and henna tutorials). She’s been cooking dishes like Lothar Shutki with Ilish Head, a traditional curry cooked with taro roots and Hilsa fish, and creating new recipes like her favorite Kool-Aid & Green Apple chatni, a fusion between Bangladeshi sour snacks and sour patch kids.
“It’s so good! I want people to try it,” she said about the tangy sweet-and-sour lip-smacking snack.
Latif said she enjoys making chatnis or chutneys, foods made out of veggies and other ingredients created to make a fine paste-like texture. Latif’s late father enjoyed them the most, therefore she made them often.
One of the recipes she’s been making recently at home is savory chicken roast with pulaw, a rice dish usually served during special occasions such as dinner parties and Bangladeshi weddings.
“There’s no secret recipe in my cooking channel. I will share it the way I cook it,” she said.
The mother of three hopes to get back to work, getting brides and ladies ready for their special occasions once the pandemic is over.
Check out Shapla Latif’s Instagram and Facebook page.
Chicken Roast Recipe - biya barir roast
Courtesy of Shapla Latif
Ingredients:
Chicken pieces - 1 whole chicken 8 pieces
1 Bay leaf
1 Cinnamon stick
2 Cardamoms
2 Cloves
1 Star Anise
Ground Pach Puron 1 tsp
3-4 Whole black pepper
8 Whole cumin seed
Ghee 1tsp
Cooking oil 2 or 3 tbsp
1 large onion thinly sliced
1 large onion paste
Salt to taste
Room temperature milk 1/2 cup
Milk powder 1 tbsp
4 Whole Green chili pepper
1 Tomato
Cumin Powder 1/2 tsp
Turmeric powder 1/2 tsp
Curry powder 1/2 tsp
Coriander powder 1 1/2 tsp
Ginger paste 2 tbsp
6 Garlic clove paste
Note: Adjust aromatic spices like cinnamon and cardamom to your liking.
Masala paste in a bowl:
Chili Powder 1 tsp
Turmeric Powder 1/2 tsp
Cumin Powder 1/2 tsp
Coriander Powder 1 tsp
Curry Powder 1/2 tsp
Garam masala Powder, less than 1/2 tsp
Chicken pieces marinated with turmeric powder 1 tsp, salt to taste, chili powder 1/2 tsp
Optional: naga pepper, lemon & mixed pickle, 1-2 tsp or to desired taste for spice
Method
In a frying pan lightly fry chicken pieces on both sides until cooked through (about 10 min.) and then take out and set aside on a plate or bowl.
In the frying pan using the same oil, add cardamom, cinnamon stick, bay leaf, whole cumin seeds, whole black peppers, and cloves. Stir for 5 min. then add sliced onions, salt, and ground pach puron spices. Stir and cook with a covered lid until onions are sautéed.
Add onion paste. Cook for 25 min. on medium heat. Stir every 2 min.
Add cumin/coriander/curry/turmeric powder stir and cook for 15 covered with a lid on medium heat. Add the masala paste and stir well.
Cover with lid and cook for 25 min. on medium heat stirring every 2 min.
Add ginger & garlic paste cook for 20 min. make sure to stir every 2 min. Add tomatoes.
Cook all the masala on low heat until ingredients are evenly distributed.
Add fried chicken pieces. Cover and cook on low heat for 20 min. stirring every 2-3 minutes.
Now add milk (room temperature), stir, and cook for another 10-15 minutes on medium heat.
Add the milk powder. Give it a good stir cook for 15-20 min. on low heat. Optional: Add naga mixed pickle. Stir well.
Add whole chili peppers and cook on low heat for 10 min. Then turn off the stove.
Serve with white pulaw and Enjoy!
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