Recipe | The Daily Star
  • 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.

  • Chicken Two-Ways

    Properly mix all the ingredients in a bowl. Marinate for 2 hours. Roast in the tandoor for 15 minutes. Brush with ghee and serve with nan and raita.

  • Wholesome halwas

    Usually the very mention of this sweet makes us smile unrelentlessly, bringing to mind rewarding images of the sugary, ghee laden, scrumptious treat.

  • Straight from Kitchen: Savouring the Sea

    These recipes have been prepared by Md. Erfan Hossain, Executive Sous Chef, Radisson Blu Chittagong Bay View.

  • Straight From Kitchen -Casually International

    Straight From Kitchen:Casually International

    This recipe has been prepared by Gerard Wallace. Duck &Foie Gras Cheeseburger Strudel w/avocado chilli dip

  • Straight From Kitchen Episode 20 | The Way Dhaka

    If life gave you potatoes and prawn, what would you do? Combine the two to create perfection of course! This week Straight From Kitchen goes to The Way to show you how to do just that!

  • A deshi treat on Pahela Baishakh

    Wash rice and daal together and strain the water properly. Heat oil in a pan. Add chopped onions, cardamom, cinnamon sticks and bay leaves.

  • Baishakhi treats @ Lakeshore Hotel

    Wash rice and place it in straining bowl. Add turmeric powder, mix well and spread the rice on a platter until use.

  • The Korean Beef and Rice

    Chef: Seunghee Kim Designation: Managing Director Bulgogi Fried Noodle Ingredients: 100gms sliced beef 1 tsp soy sauce

  • Exquisite Italian Edibles

    Sautee the shrimp for 5 minutes with 1 tbsp butter. Then, add the tomato sauce and rice with a drizzle of fish oil.

  • The succulent world of offal

    Offal is a word I've known since before I was ten, if not earlier, being a young food lover. To be honest, it is not an everyday meal and should be prepared once or twice a month when the whole family can enjoy a mouth-watering delicacy.

  • Lip-smacking meals at LongBeach

    Begin by taking a non-sticky fry pan to heat oil and then proceed to fry the finely chopped garlic and onion. After that, start stir-frying

  • China’s favourite Dimsum

    This week The Daily Star & Eastern Bank Limited present ‘Straight From Kitchen’ - Episode 15 bringing China's Favourite Dimsum recipes prepared by Dilan Xu, executive chef, Chows Restaurant.

  • Authentic Thai

    Clean squid inside and out; cut into bite size pieces or according to your choice. In a big salad bowl add chillies, garlic, lime juice, sugar and fish sauce. Mix well. Set aside.

  • A potpourri of culinary experiments

    Not everyone has a sweet-tooth, some just prefer savoury snacks. If you choose to follow this recipe, you will see the addition of sausages, peppers and cheese turns the muffins into mini pizzas! These can satiate your 'pizza-cravings' in a simpler way.

  • Spicy and Scrumptious

    The Chilean Snowfish or the Chilean Seabass is a rare and expensive delicacy. With very limited availability, this fish is a tasty and unique treat for seafood lovers the world over. Procuring it is harder than preparing it, although it is totally worth the effort!

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