CookingChitol fish kofta kalia in a coconut and poppy seed gravy: the recipe
For a change from the usual chitol dishes, try chitol fish kofta kalia in a gravy of coconut and poppy seed paste; the recipe is by Syeda Tasfia Islam Mahi.
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CookingCoconut chira at home with one coconut and half a cup of sugar
Coconut chira, a popular roadside sweet, is easy to make at home with one coconut, half a cup of sugar, half a cup of water and a pinch of salt.
CookingSkip the meat: a vegetable korma with beans, pumpkin and cauliflower
For family members who will not eat their vegetables, a korma of mixed vegetables cooked with cashew paste, yoghurt and milk powder. The recipe is by Tapasi Das, known online as Puchir Ma.
CookingCrispy homemade nimki for afternoon tea: ingredients and six steps
Mix two cups of flour with black cumin, ajwain, a pinch of sugar and oil into a stiff dough, roll it thin, cut it small and fry over a medium flame until golden; cooled and stored airtight, nimki stays crisp for days.
CookingBesan laddu at home: gram flour, ghee and nuts in a few steps
Besan laddu, a popular north Indian sweet, takes gram flour, ghee, powdered sugar, cardamom and chopped almonds and cashews. The flour is roasted on low heat for 10-12 minutes before everything is mixed.
CookingFive easy recipes with ground flaxseed, from smoothie to salad dressing
Ajker Patrika's features desk offers five simple uses for ground flaxseed: a smoothie, oats, date balls, a yoghurt parfait and a salad dressing. The seeds are high in fibre, so drink enough water.
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Cauliflower in orange juice: a Tagore-house style vegetarian recipe
The juice of two oranges, ground spices and mustard oil give winter cauliflower a sweet-sour taste. Keep the flame low at the end so the juice does not turn bitter.
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Crispy potato nuggets for an evening snack, from what is already at home
Boiled potato, cornflour, flour, egg and breadcrumbs make a snack that is crisp outside and soft inside, with little trouble.
CookingGreek chicken salad for a light lunch: yoghurt marinade, lemon and olive dressing
Chicken marinated for 30 minutes in yoghurt, lemon and spices, served over lettuce, tomato, cucumber, capsicum, olives and cheese: a filling salad to make at home.
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Hill flavours at home: boiled vegetables, green chilli bharta and wild bean mash
Cook Afroza Khanam Mukta shares three hill-style recipes with quantities: mixed boiled vegetables, green chilli bharta and bon shim (wild bean) bharta.
CookingHilsa and aubergine in a light curry: an easy recipe
Six pieces of hilsa from the freezer and 200 grams of aubergine, tempered with nigella seeds and green chillies, make a light curry for dinner, in a recipe from cook Afroza Khanam Mukta.
CookingMuri ghonto with fish head and roasted mung dal: ingredients and method
The classic Bengali muri ghonto depends on three things: a well-cleaned fish head, mung dal dry-roasted first, and spices cooked down properly.
CookingA thick mushroom, kidney bean and potato soup for cool evenings
Onion, mushrooms, mint and rosemary are cooked down, thickened with cornstarch, seasoned with soy sauce and mustard, simmered with broth and potatoes and finished with kidney beans and milk; it keeps 3-4 days chilled.