Deshi Mix | The Daily Star
  • Sumptuous celebrations

    Wash the sesame seeds and blend to make a paste. Mix all the ingredients except the oil. Now make small balls from the mixture. Heat oil in a pan. Fry the bora on medium low heat till it turns light brown and crisp. Remove from oil and serve hot.

  • Easy Snacks to bring to an Adda

    Every get-together in our region, calls for some scrumptious food and a steaming cup of hot tea to go along. With Pahela Baishakh just crossed off the calendar, we are still appeasing ourselves with the deshi flavours and so a typical adda at this time would mean bringing over food that is home-cooked and culturally inspired.

  • Baishakhi drinks

    This is a great summer drink from Bengal, and with its wonderful taste, provides a much-needed coolness to your body.

  • Paanta Bhaat

    A meal of leftover rice soaked in water overnight. Sounds familiar? Rice has been the staple food in many parts of the world, including Bangladesh, for so many years. In Bangladesh, paanta bhaat plays a huge part in the festivities of Pahela Baishakh.

  • Spring greens

    Spring is here! The days are getting longer, the air is getting fresher, and everyone seems to be in a good mood. This changing of the season marks a time for all things to come alive and experience renewal.

  • Poush Sankranti

    In Bangladesh, festivals arrive one after the other to keep us cheerful and active. Poush Sankranti is the spring festival, enjoyed with lots of outdoor activities that keep us close to nature and remind us of how closely we are bonded with our environment.

  • Winter pitha

    In Bangladesh, winter is the season for 'pitha-puli.' We have hundreds of different pithas. Some are associated with the harvest (Nabanna) in winter, while others are prepared on grand and festive occasions like weddings...

  • Winter pitha

    In Bangladesh, winter is the season for 'pitha-puli.' We have hundreds of different pithas. Some are associated with the harvest (Nabanna) in winter, while others are prepared on grand and festive occasions like weddings...

  • A dessert trail

    While Bangladeshi desserts and sweets are predominantly served at the end of a meal, some cultures believe in serving sweets at the beginning, and then there are cultures that lack the concept of desserts completely — some just like to top off with light fruits, instead of rich sweets.

  • Jamai khatir

    It has been socially the role of a new mother-in-law to appease her new son-in-law, and as they say — the way to a man's heart is through his stomach, much of which is attempted through lavish dinners, special dishes, and everything associated.

  • Welcome drinks for wedding guests

    Drinks are an important part of any wedding, be it the wedding reception drink, welcome drink upon arrival, or drink with the meal. In our country, wedding drinks are mostly non-alcoholic.

  • A paan you cannot do without

    The betel leaf has a long standing history with our culture. One simply cannot forget the image of elderly grandmothers, their lips reddened by the betel leaf, always chewed while narrating stories on winter evenings.

  • Not so ordinary cooking with spices

    Saffron is one of the most sought after spices in the world. The threadlike ingredient that imparts a yellow hue are quite literally, imbibed in myths and legends.

  • Durga's sweet bounty

    These nine days across the world are charged with spiritual fervour as it is a time for worship, festivities, fasting and spiritual enhancement. The nine days of fasting and prayers culminate in Bijaya Dashami or Dussehra, the tenth day, which marks the victory of good over evil.

  • The story of spices

    Spice up your taste buds with healthy spices in your diet. According to the International Organisation for Standardisation, there is no clear-cut division between spices and condiments.

  • Divine red meat

    It's among the most divisive of food in the history of nutrition, although people have been eating it throughout history, many believe it to be harmful. Mammalian muscle meat including beef, lamb and mutton and veal are classified as red.

  • Foodies' delight

    So here are a few dishes, using Rupchanda Lessorb Soyabean oil, that are sure to catch the foodies-in-waiting's fancy.

  • Eid Special Hyderabadi Biryani Recipe

    Biryani Bonanza

    It is believed that Mughals were the first to introduce biryani in North India, whereas South India was exposed to its brilliance through the Arabs.

  • Pickles it is!

    However you decide on plating the many types by PRAN Achar, this very element should prove to the rest of the world the very eloquence and finesse of our gastronomical mastery.

  • Cooking With Spices

    This is a great example of nose-to-tail eating. Beef heart is a working muscle, and like any good steak, needs fast cooking over high heat to remain tender. Beef heart kebabs might seem like a recipe for the adventurous, but they are absolutely delicious and not offaly as one might expect, but lean and satisfyingly rich.

  • Of beef and biriyani

    BEEF PASANDAY

  • OFFAL RECIPES

    However, hunter-gatherers didn't just eat muscle meat. They ate the organs too, such as brains, intestines and even testicles. In fact, the organs were highly prized.

  • Khichuri Recipes

    It's been raining a lot lately. As it pours outside with dark clouds surrounding the environment, Bengalis everywhere crave for Khichuri. A piping hot plate of Khichuri is just what the heart desires when a Bengali comes home soaked from the rain. Some traditional songs in the background, and a quick nap if someone can squeeze it in, is the definition of a classic rainy day well-spent for Bengalis.

  • Eid Recipes

    Ramadan is almost over, and we all know what that means. It is the countdown to the joyous celebration of Eid-Ul-Fitr. The festival is celebrated by preparing feisty dishes, including beef, chicken and mutton.

  • Iftar with sauce: the last call

    As we are reaching the final leg of the iftar journey , The Daily Star and PRAN sauce jointly presents “Iftar with sauce: the last call” to help you serve up delectable sauce filled iftars!

  • Iftar with sauce: the encore edition

    Mix the flour, chilli powder, 1 tablespoon PRAN sweet chilli sauce, cumin, salt and baking powder together in a bowl. Gradually whisk in 2 cups cold water until a thick, smooth batter is formed. Heat the oil in a large pan. Dip each piece of vegetable into the batter then lower into the hot oil. Fry for 3-4 minutes depending on the size of the vegetables. Remove from heat and drain on paper towels. Garnish with coriander leaves and serve with remaining chilli sauce.

  • Iftar with Sauce

    For Ramadan, you have probably done all your grocery shopping for iftar, but have you gotten the one thing that can is the synonym for soulmate for all your spicy food? That's right, its tomato sauce. And with that, for all the iftars of this Ramadan, The Daily Star and PRAN sauce jointly presents “Iftar with sauce”.

  • Favourite summer recipes

    Food is one of the most significant aspects in any Bengali celebration. Breakfast till dinner, the menu can range from Luchi/puri, pitha, sandesh to parathas, vegetable or meat curries, khichuri -dim, pulao and chicken roast.

  • Delights across the border

    A Gujarati dish made from roasted and cooked broken wheat, Lapsi is sweetened with extra sugar and pleasantly flavoured with cardamom powder. Roasting the broken wheat in ghee gives lapsi a rich brown colour, an intense aroma, and rich flavour.

  • With a dollop of ghee

    Classic Bengali fish biryani is enough to make one's mouth water. There is an interesting story behind this Bengali delicacy. Biryani in Bengal evolved from Lucknow when the last Nawab of Awadh was exiled to

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