A Recipe for Making Kasundi
Homemade kasundi, the mustard relish eaten with sour fruit mashes, is easy to make with mustard seed and a few spices.
Homemade kasundi, the mustard relish eaten with sour fruit mashes, is easy to make with mustard seed and a few spices.
A pet cat in China's Sichuan province accidentally switched on an induction cooker while playing in the kitchen, starting a fire that burnt goods worth several lakh taka.
With mango season here, a sour green mango tok can help keep the stomach cool in the heatwave; here is the recipe.
Aam panna, made from roasted green mangoes, helps keep the body cool in the heat, and it is easy to make at home.
Homemade green mango pickle avoids the extra sugar and preservatives of shop-bought jars and keeps for at least a year if stored properly.
With ripe mangoes not yet in the market, raw mangoes can go into chutney, salad, rice, chicken curry and a katla fish dish.
Aam sorshe ilish, hilsa cooked with green mango and mustard, is a tasty dish that goes well with panta, plain rice or pulao on Pahela Baishakh.
Bangi, a nutritious melon that cools the body, can be turned into a refreshing sherbet for iftar with this simple recipe.
A step-by-step recipe for laddus made from blended watermelon, semolina, milk powder and coconut.
With winter vegetables plentiful in the market, here is a quick recipe for vegetable rolls to serve with tea on a winter evening.
Hyacinth beans are plentiful in the markets, and a simple vegetarian curry with potato, brinjal and lentil dumplings makes a tasty dish with hot rice.
A recipe for gorgora pitha, a steamed cake made with palm pulp, coconut, milk and rice flour dough.
Guided by their science teacher and a local farmer, more than a hundred seventh-grade students at Khila High School in Netrokona planted rice seedlings in the mud.