CookingFive ways to keep hilsa's flavour in the freezer
Freeze whole fish unwashed and airtight, rub pieces with salt and turmeric, wrap in separate batches, keep the freezer at minus 18C and thaw slowly: simple ways to keep hilsa good for months.
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Cooking
CookingCooking
How to cook mutton the way it tastes at a Bengali wedding
A roasted whole-spice powder, thinly sliced onions, tomatoes added late and yogurt and green-chilli paste at the end are the secrets of the wedding-feast gravy.
Cooking
Shidol: Nilphamari's traditional dried-fish and taro cakes
Small dried fish, ginger, garlic, chillies and black taro stems are pounded, shaped and sun-dried into shidol, which goes into a hot fish and brinjal curry.
Vegetables
Should Potatoes Go in the Fridge or Stay Out? The Right Way to Store Them
New guidance from the Food Standards Agency says potatoes can be kept either in the fridge or in a cool, dry, dark place, reversing earlier advice.
Health
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Livestock
How to Make Egg Bhuna with Milk
Using a little milk instead of water in the gravy gives the familiar spicy egg bhuna a new flavour and a thicker, smoother sauce.
Fruits
How to Make Palm Sugar and Jaggery
A step-by-step guide to collecting sap from palmyra palms and boiling it into good-quality palm jaggery, a source of rural jobs and income.
Livestock
How soon should boiled eggs be eaten?
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Fruits
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Vegetables
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Fisheries
What Size of Hilsa Tastes Best? A Buyer's Guide
A hilsa weighing about 1 to 1.5 kg is a popular choice for flavour, but freshness, build and origin count as much as size.
Crops
How Many Times Should You Wash Rice for Fluffy Grains?
Rinsing rice gently three or four times before cooking removes excess starch and helps keep the grains separate.
Vegetables
Onion with Black Spots: Eat It or Throw It Away?
A slight dark mark on an onion's dry skin may be harmless, but if black powder or mould remains after peeling, the onion is safer thrown away.