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.

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.

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.

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!

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?

'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.

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.

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.

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.

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.

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

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.

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

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.

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.

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.

2 cups flour, sifted thrice

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.

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!

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