How to Make Aparajita Tea
Aparajita tea, an antioxidant-rich herbal tea, is simple to brew at home, though some people should be careful before drinking it.
Aparajita tea, an antioxidant-rich herbal tea, is simple to brew at home, though some people should be careful before drinking it.
Cooking goat meat in mustard oil adds a distinct, gently pungent flavour and aroma that goes well with rice or roti.
Rui fish head cooked with potatoes and local spices makes a hot, slightly dry chorchori that goes perfectly with rice.
Cabbage, usually cooked as a curry or bhaji, can be turned into koftas that are crisp outside and soft inside.
Egg makhmali, boiled eggs in a smooth cashew, onion and coconut milk sauce, is an easy, homely dish for a day off.
Hilsa can be made into a tangy mustard-oil pickle that adds variety to everyday meals and keeps well in a glass jar.
Goat meat can also be made into a bharta, a mash with its own history and taste in rural Bengali kitchens.
Winter bean seeds cooked with mung or masur dal make a simple, nourishing dal to eat with hot rice.
Carrot rasmalai, made with ordinary household ingredients, brings a new colour and flavour to a familiar dessert for festivals or guests.
Beetroot halwa, made with coconut, ghee and cashews, offers a colourful change from traditional halwa for Shab-e-Barat.
Soft date halwa can be made at home with dates, ghee, a little sugar, raisins, nuts and rose water.
After Germany's biggest potato crop in 25 years, a Berlin campaign has been giving away thousands of tonnes of surplus potatoes to charities, residents and the zoo.
Halwa made from protein-rich chana dal is a tasty, homely sweet to serve guests on Shab-e-Barat.