Zelda Pande dreams about food all the time. Recipe collecting is a passion for her, so is planning her week's menu. She cooks to relax. And to feed people. She welcomes comments, suggestions and is happy to offer cooking tips. You can e-mail the author at zelda.pande@rediffmail.com
This favourite Holi dish can be made without deep frying the baras or bhalles.
A popular Chinese green like bok choy does very well in soup too.
Green Tomato Days are here. Make the most of them.
Apples when stuffed, baked, and gussied up with a rum salted caramel syrup and ice cream, taste sublime.
Strawberries, rum, whipped cream and more -- what better way to welcome Valentine's Day?
A marriage of stuffed eggplant or brinjal and South Indian-flavoured rice has a new outcome.
This simple kind of upma, made from cracked wheat, is a great beginning to a day.
There's nothing more satisfying than a meal of freshly fried puris served with a spicy raseela potato preparation.
Making ravioli is slightly more time-consuming than rustling up pasta, but the results are unbeatable, taste-wise.
Raw green chickpeas is nicest lightly boiled with chopped onion. But try this take.
A one-pot meal packed with nutrition and taste.
Pasta procured in Italy cooked up with lightly braised vegetables that can be mimicked in India.
Tindli Alu is a very basic sabzi recipe. But nutritious and tasty. Use the same recipe to make a whole variety of easy vegetables.
An intriguing pulau that could be a great lunch fixture
Try this refreshingly light and wholesome take on the Andhra tamarind gravy.
Pulaus can gussy up a meal, especially when you are having guests over.
Do try making this gourd, Gujarati-style -- it's far tastier than expected.
If you have not sampled these Chinese greens before, today's the day to do it.
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