Grill these drippy avocado sandwiches, stuffed with cheese and mayo a la San Francisco.
What's the best way to fight off the heat? Why with dahi, of course. We offer you a range of recipes -- from beverages, raitas to curries and desserts -- that showcase how wonderfully dahi transforms everyday dishes.
When the sun refuses to get kinder, heavy, stomach-weighing meals are the first thing to lose their appeal. Nothing is more charming in this garmi than bowls of chilled juicy produce. Greens with bright dressings instantly chase away the summer somnolence.
Beans cooked with boiled legumes is a great everyday tadkari to pack in your lunch tiffin,
A stir-fry with an adequate range and volume of vegetables, that incorporates a little protein, be it paneer or tofu or something else, is a hearty, carb-free meal by itself, that will keep you full for several hours.
Arm yourself with these two salads this summer.
Spring calls for newly-harvested glossy vegetables and fruits, fresh flavours, light bites and colourful plates that match the cheerful mood of the season.
Recipes that we learned from our Mothers are almost sacred for us, especially when we no longer have them with us anymore. Here are 14 wonderful Mummy recipes Our Mummies often don't write their recipes down but every time our Ammas make a particular dish, it's more spectacular than the last time they made it! Without doubt, right? We were fortunate to get a few of our Ammis to jot down how she made a certain oh-so-yummy preparation
Halwa, a timeless Indian sweet that came to us from the Silk Route, is cherished for its richness.
Cook up one of the most elegant desserts of France at home -- it's a cinch to make.
Reduce your reliance on gas usage and distribute the cooking of your meals between your toaster, microwave, electric kettle or air-fryer.
Leafy greens are an essential part of Indian cooking, showing up in everyday meals as well as in unique regional specialities.
Apples have so many uses in cooking, from being the star of a dessert to making for inventive snacks or even a warming drink.
Rice goes down far lighter and smoother in summer when turned into a cooling Thayir Sadam.
You would be surprised how wonderful homemade Pav Bhaji tastes and you can monitor the salt and butter.
Taking in wonderful new sights and places is also an opportunity to sample new food, which is what makes travel doubly memorable.
India has a tradition of stuffing its vegetables. Usually with a pungent masala and fresh ingredients, but sometimes even with mince meat. The stuffing of the sabzi turns simple vegetables into particulalry tasty delights.
Italian cuisine is proof that great flavour doesn't need complicated techniques or hard-to-find ingredients.
Hot weather calls for bringing on the salads, colder the better.
A stunning book on the Kumbh. And a recipe.
We looked back at the 10 Recipes Rediff Readers Loved Most.
A Bombay shaadi with singing, dancing, prayers and great food!
Election results may be shifting the political landscape in Bihar. But the state's culinary legacy stands firm. As the new government prepares to take charge, let's look at the timeless flavours and a few recipes that define Bihar.
Kadhis made from yoghurt have many avatars all over India. It takes on countless forms. Creamy and thick in the north with the addition of besan and malai-wallah dahi. Coconut-rich in the south or the thinner Mor Korumbu. Much sweeter in the west.
Bangkok is a fast, 24-hour megapolis, full of joie de vivre and buoyance that you will be instantly smitten, like I was.
Two types of cabbage give this Chinese rice its crunchy but excellent flavour.
Gajjar halwa made from this dark variety of carrots is slightly more earthy-tasting than standard GH.
The lowly kadu is promoted to an awesome pumpkin soup.
Over the years, with some amount of experimenting, I have learnt exactly what freezes well and what does not.
Zelda Pande shows you how to make curd from scratch.
A one-pot meal packed with nutrition and taste.
Corn rotis fried in ghee with white butter-topped mustard greens has a firm place in culinary heaven.
This favourite Holi dish can be made without deep frying the baras or bhalles.
Edamame + truffle oil + basmati rice = an exquisite combo.
Apples when stuffed, baked, and gussied up with a rum salted caramel syrup and ice cream, taste sublime.
What tastes better with dahi-rice, dal-chawal or puris than the season's newly-made home pickle?
Millets, dal and a bunch of spices can be steamed together for an awesome version of this rice cake.
You'll be spoilt for choices with these varieties.
Do try making this gourd, Gujarati-style -- it's far tastier than expected.
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