Some of the easily digestible spices during monsoon are garlic, asafetida, pepper, ginger, turmeric, cumin and coriander. They also provide excellent nutrition.
These Kerala-style accompaniments will add a pop of colour and an authentic touch to your Onam spread.
In most cases, however, retail consumers are paying higher prices in the absence of direct procurement from aggregator or farmers.
Keeping your food fresh through a lockdown.
Presenting the best food pics shared by our readers this week.
'The main meal consisted of one soup, a salad, 2 or 3 vegetarian dishes (including at least 1 green vegetable), a variety of rice, freshly prepared Rotis or Phulkas, Dal, and yogurt.'
The mouth-watering plate of Indian food was created by MasterChef Australia 2021 contestant Depinder Chhibber.
The secret to a good homemade idli is all about getting the basics right.
'I wanted them to explore beyond samosas, tandoori chicken, naan and tikka masala, which were all delicious, but only represented a tiny portion of India's rich culinary diversity.' In Shared Tables, Kaumudi Marathe shares family stories and recipes from Pune to Los Angeles.
The best of food pics this week. You can share yours too here #RediffFoodies.
Supply rises as farmers harvest crops amid fear of spoilage on expectations of early showers
Prices have continued to move up in Delhi's markets, wholesale and retail, on supply worries and spoilage due to record cold weather.
Mahyco confident of regulatory approvals, plans launch within a year.
Traders estimate lower vegetable output this year.
This restaurant channels the spirit of laidback Goa in the heart of frenetic Mumbai.
Higher vegetables and pulse prices pushed up the country's food inflation by 1.2 per cent during the week ended July 18, giving no relief to consumers, even as the overall price level for the seventh week in a row remained below zero.
We invited readers to send in their mother's tastiest preparations. Here are two of the responses we received.
We publish readers' responses to our recipes invite. Here's how to prepare Spicy Bhendi Kadhi, Masala Poha, Sauteed Penne Pasta and Oondi.
Vegetable arrivals at mandis, especially in Maharashtra, have declined by more than 50 per cent since the beginning of the month.
While okra was being sold for Rs 100-120 a kg and cauliflower for Rs 120-140 a kg in Mumbai and its suburbs, all other vegetable prices have increased by almost 100 per cent since July 20.
The field trials of GM crops, which was on the agenda for the discussion included six Bt rice hybrids, three Bt okra hybrids, two GM corn crops, eight Bt eggplant hybrids.
Vegetables account for 5.44 per cent of the Consumer Price Index.
'I'm following my heart and would like to go where the road leads me. I want to do things that will excite myself and people too,' says Tanushka D'Silva.
'We met on a Mumbai local some time ago, but the lessons she taught me about money management and life in general have stayed with me,' says Geetanjali Krishna.
The revival of the phytosanitary protocol with China is expected to boost tobacco exports to China and prove economically beneficial to Indian farmers.
Vegetable, fruit prices to be on the rise over weak supply, crop damage
Onion has become costlier by over 33 per cent in the last one week and over 70 per cent in September so far, reports Dilip Kumar Jha.
The home-chef put Indian cuisine on the world map with her cooking experiments on MasterChef Australia.
Onions, too, are expensive at Rs 60-70 per kg, while other major green vegetables are ruling between Rs 35 and Rs 90 per kg.
Not only primary vegetables, but also additives like garlic, ginger and chilly have recorded a sharp increase in prices
'Respect nature, working with (it) rather than against it.'
Did you know that consuming milk and garlic will help increase your platelet count?
Chef Rishi Desai stirs up a yummy meal with quails.
The traditional Onasadhya is incomplete without these sumptuous preparations made from rice, coconut, milk and assorted veggies.
If you love potatoes, you better try this dish!
From food to skin, allergies in India are rapidly on the rise, says Nikita Puri.
In a career spanning nearly three decades, Floyd Cardoz has always drawn on food memories to create a new culinary language.
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