CookingFish-tail bhorta: rohu tail and hilsa roe mashed with mustard oil
Fried rohu tail and hilsa roe mashed with roasted dried chillies, onion and coriander and dressed with mustard oil make a sharp Bengali bhorta.
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Dolna pitha: a soft steamed rice cake with date molasses and coconut
Rice flour, milk, date molasses and coconut make a soft dolna pitha at home, steamed for about ten minutes.
CookingFour cold coffees to make at home, from iced latte to matcha
Four simple recipes from cook Mita Azhar for iced latte, cold brown coffee, cold cappuccino and matcha cold coffee, made with ingredients found in most kitchens.
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Four meat dishes: beef mutha kebab, kala bhuna, beef with stems and smoked mutton
Israt Jahan's recipes for beef mutha kebab, kala bhuna, beef cooked with vegetable stems and charcoal-smoked leg of mutton, with ingredients and steps.
CookingMaithili mutton, cooked without onion or garlic in a hing and ghee tempering
Maithili-style goat curry from Bihar uses no onion or garlic: the meat is marinated in yoghurt, ginger and spices, cooked, then fried in ghee with cardamom, cloves, cinnamon and asafoetida.
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Shrimp dumplings in coconut milk: Barishal's chingri joltoba
In Barishal's joltoba, balls of ground small shrimp go straight into simmering coconut-milk curry instead of being fried; Shahnaz Setu gives the recipe.
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Prawns in green coconut: a recipe for dab chingri
With water receding from canals and beels, prawns are plentiful; Shahnaz Setu gives the steps for dab chingri, prawns cooked in coconut water with tender coconut flesh and almond paste.
CookingThree ways with a hilsa head: spicy bhuna, potato-chilli and a sour-hot chorchori
Beyond dal and bhorta, a hilsa head can make three new dishes with everyday spices; ingredients and steps.
CookingKorean omurice for breakfast: fried rice under a soft omelette
Omurice is fried rice with vegetables and chicken wrapped in a soft omelette and topped with demi-glace sauce; Ajker Patrika's feature desk gives the ingredients and steps.
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A sweet-sour pickle from discarded hog plum peel
Half a kilo of amra peel, boiled and ground, cooked in mustard oil with jaggery and tamarind makes a pickle that keeps for a long time.
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Crispy oats and semolina chilla with vegetables for breakfast
Toasted oats and semolina, yoghurt and chopped vegetables make a quick, crisp chilla cooked with little oil.
CookingFive quick sandwiches for breakfast or the lunchbox
Vegetable, egg mayo, paneer tikka, cheese corn and chutney sandwiches can be made fast with little oil.
CookingMoog-potol: a ghee-scented pointed gourd and moong dal dish
Fried pointed gourd and potato simmered with soaked moong dal, tomato, ginger and ground spices, finished with garam masala and ghee.