Recipe | The Daily Star
  • Random cravings

    It's one of those days; you have nowhere to go, so you are sitting at home, but that sudden random crave for something so abstract kicks in, and as luck would have it, nothing from the many scrolls in Foodpanda or Hungry naki's offers can appease it.

  • Snacking Away

    Aren't we always on the lookout to prepare snacks for our friends, children and colleagues? Most of us have encountered days when a close one drops in without a call and we wonder what to offer besides tea and coffee.

  • Beefy tales

    For the beef, rub thick sweet soya sauce all over the meat. Heat a little oil in a pan and seal the pot on all sides. Place in a deep braising dish. Pound garlic, ginger, coriander root and onion to a paste.

  • A touch of greens

    Excessive consumption of red meat is not only linked to heart diseases but increases your chances of developing other alarming health issues. And after days of continuous consumption of red meat, the palate can certainly use a different feel.

  • Sweet Tooth

    Thanks to the discovery of artificial sweeteners, your sweet tooth can enjoy delicacies, once in a while. Giving you that adrenaline rush, you craved so much!

  • Those milky delish

    Remember those days when you used to sneak in a bit of powdered milk, from mom's precious larder and relish it with siblings in a comfy corner behind the sofa?

  • Noodle-icious!

    'Kecap manis' is an Indonesian, sweet, soy sauce available in most superstores. 'Hokkien noodles' has been used in this recipe, but any fresh, wheat noodle, such as shanghai, can be substituted.

  • A twist on Eid with Le Meridien

    Preheat the oven to 160°C (315°F/Gas 2-3). Season the flour with sea salt and lightly coat the lamb shanks with the flour, and shake off any excess. Dice the onion, carrot, celery and leek into 1cm pieces.

  • Companion condiments

    You have guests coming over for Eid dinner, and all the food is set and ready to be served. You know the food is good, but you feel like something is missing, and you are not wrong. Good food only becomes great food with the help of dips and sauces, and with these dips and sauce recipes, you can be sure to rule the table this Eid.

  • Soup for Iftar

    Soup for Iftar

    In a medium pot, add coconut cream, lemongrass, and galangal, and bring it to boil. Then add coconut milk, chicken and mushrooms. Cook for approximately 5 minutes until the chicken is done. Next, add the cherry tomatoes. Add sugar, salt, lime juice, chillies, saw leaf coriander, and fish sauce. Simmer for 1 minute, and serve with coriander leaves sprinkled on top.

  • Dips!

    Crush the garlic and chilli into a fine paste. In a sauce pan, mix sugar, vinegar, water, garlic, chillies and salt. Cook the sauce mixture on low heat until sticky or for about 15 minutes. Turn off the heat and let it cool down.

  • Opar Bangla recipes from Panchali Dutta

    Khazana is offering their guests with special Opar Bangla Mahabhoj for lunch & dinner. Celebrity chef Panchali Dutta of Hangla Hneshel is now serving up Opar Bangla Cuisine at Khazana. She will be showcasing her cooking skills to celebrate Nabo Borsho. Feel your taste buds getting tantalised with dishes from Nawab of Murshidabad to Thakur Bari to lost vegetarian food “goynabori.” Hold your breath and

  • Fishy Business: Thai recipes for sea food

    Mix fish, egg, and cold water in a food processor and blend them together until the mixture turns sticky. Put the fish mix in a mixing bowl. Add curry paste, kaffir lime leaves, long beans, sugar, and salt to the mixing bowl and mix all ingredients together into sticky dough. Heat oil in a wok on high heat. Turn to low heat when the oil reaches frying temperature.

  • Tulips and romance for my Valentine...

    I have never been the woo-me-with-roses-and- jewellery sort, but I do love seeing the effort people put into make this day special for

  • Simple stir-fry

    The characteristic feature of stir-frying is to toss the food constantly with a shovel-like utensil called a 'charn', a spade-like scoop ideal for the continuous turning motion required.

  • Recipes From Siam

    Preheat oven to 200°C. Toss salt and pepper together with tomatoes and drizzle olive oil to mix well. Spread the tomatoes in one layer on a baking tray and roast for 45 minutes. In a stock pot, over medium heat, sauté onions and garlic with 2 tbsp olive oil and butter till the onion gets brown. Sprinkle red pepper flakes.

  • A menu of memories

    Salina Parvin, has shared with us the recipe of traditionally made chitol maach. This recipe brings to fore a spate of emotions for her. Cooking for Salina has a deep connection to her father who was not only a food enthusiast, but also a seasoned cook.

  • The Flourist's woodland Christmas

    2 cups flour, sifted thrice

  • Soup for the changing season

    No matter how well wrapped you are to fight the oncoming chilly winds, your stuffy nose tells a different tale. Pair that with a dull throb somewhere at the back of your head, you are already reaching for your cold medicines.

  • Sip Slurp Soup

    Sip! Slurp! Soup!

    Sitting snug under a blanket, with a book in my hand, I look out the window, its panes frosted by the steam rising from my mug of hot soup. I sip that delicious liquid and feel its warmth spreading through my body. I smile, this is my kind of winter evening!

  • Best Thai food

    Best of Thai

    In a wok on medium heat add vegetable oil, follow by garlic and bird's eye chillies; fry for 2 minutes, add nam-prik-pao (Thai roasted chilli paste) stir-fry until an aroma comes off. Add sea food and stir-fry until half cooked.Add white

  • Recipes by Khazana

    Marinate the chicken with yoghurt, salt, turmeric and ¼th teaspoon pepper powder, and set aside for about 20 minutes.

  • A taste of Thailand

    Crush the chillies and garlic in a mortar into a fine mix. Cook noodles in boiling water for 20 seconds. Use a strainer to take it out and transfer to a mixing bowl. Cook shrimps in the same boiling water.

  • Chef's special from Four Points Sheraton

    For the salad, preheat the oven to 375 degrees. Place the potatoes in a roasting pan and toss with 1 tablespoon of olive oil. Roast until tender, tossing from time to time, for about 40 minutes. Meanwhile, for the lamb, combine the garlic, rosemary, olive oil, salt and pepper. Rub the mixture all over the lamb and let stand for 30 minutes.

  • Tweaking the kitchen ball

    D-Day has arrived and you did not even realise it. As your child moves to a new country — a new world— the deepest fear engulfs your mind, “Can s/he make it on his/her own? Did I raise him/her strong enough to lead a life on their own?”

  • Mughal Grandiose @ Khazana

    Khazana brings to you a collection of their prized recipes that is liked and enjoyed by all. Try these fool-proof recipes at home and surprise all with your expertise in these meat dishes that have distinctive aroma and the taste of ground and whole spices.

  • Tantalising Thai beef recipes for Eid

    This Eid, tantalise your taste buds with a Thai spread with the harmonious balance of exotic spices. Balance, detail, and variety are of paramount significance to Thai chefs.

  • Lakeshore delights

    Combine all the ingredients in a blender and blend until smooth. Pour in glass and enjoy. This recipe serves three.

  • Iftar time special/ The Ramandan Recipe/ Iftar Special Treats/

    Soak lentil for 5-6 hours or overnight and blend it into a smooth paste (use as less water possible). Beat this paste and add cashew nut, raisin and carrot along with a little water. Continue beating till it becomes fluffy. To check the batter, drop it into water; well beaten batter will float. If it isn’t floating, you need to beat it some more. Mix all the ingredients with this batter for fritter and deep fry at medium heat until it becomes golden brown. In a bowl, pour cold water and put add 1 tsp salt in it; soak the fried fritters in this chilled salted water. Let them soak for 1-2 hours. Squeeze the extra water from them and place them on a serving dish. For the yogurt gravy, mix all ingredients together except mint and ½ tsp crushed chili. Beat it to make it smooth. Pour the yogurt mixture over the bora and garnish it with mint and crushed chili. Soak fritter in yogurt for at least 2 hours in the refrigerator before serving.

  • RECIPES FROM SIAM

    Mix crabmeat, mince chicken, mince shrimp, an egg, coriander root, garlic, white pepper, salt and 2 tablespoon of bread crumbs.

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