Calling all thecha lovers. You will simply love this Thecha Cheese Sandwiches, where the bread slices are stuffed with the very popular Maharashtrian chutney along with cheese and pan grilled.
These yummy shallow fried tikkis, made of soya nuggets and seaweed, are so easy and simple to prepare. They are irresistible as starter or party snacks.
Bethica Das perfects a rustic mutton dish from Rajasthan. Her Banjara Gosht references the Banjara community known for a distinctive style of cooking.
'My preparation for Shorshe Pomfret is a version of a traditional Bengali-style fish in mustard gravy. I used a medium-large pomfret and made a thin gravy out of it. It is best relished with hot steamed rice.'
Maamouls are classic Middle Eastern cookies that have a festive appeal even before you take a bite.
'The recipe is very simple with very few ingredients, but the end product is just amazing and mouthwatering. They are visually very attractive with their vibrant dark pink/red colour.'
Why can't tikkis be made with millets and makhana?
Create a shrikhand using dragon fruit and enjoy the awesome results.
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.
Tomato? Yup, tomato is the mainstay of this gorgeous halwa.
Soft on the inside, crisp on the outside, falafels taste divine eaten piping hot, dipped in hummus or rolled in pita or a flatbread.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
The Bengalis have their own special variety of spicy-sweet tomato chutney usually had at the end of a meal.
This traditional pulao is a key part of any Bengali comfort meal.
Bethica Das experiments with cranberries to make an enticing kind of Tamarind Rice.
Phirni can taste astoundingly good with nutritious black rice.
Reduce your reliance on gas usage and distribute the cooking of your meals between your toaster, microwave, electric kettle or air-fryer.
Apples have so many uses in cooking, from being the star of a dessert to making for inventive snacks or even a warming drink.
A fragrant, spiced yoghurt-cashew curry is the place for fillets of rohu.
Time to surprise your family and friends with a really unusual dessert.
Halwa, a timeless Indian sweet that came to us from the Silk Route, is cherished for its richness.
Leafy greens are an essential part of Indian cooking, showing up in everyday meals as well as in unique regional specialities.
Using black rice in your idlis makes them more nourishing.
Mango puree, chia seeds and sago make this an irresistible treat.
This Valentine's Day, put together a 10/10 meal with just the right liquor, be it a wine or a malt.
Millets, dal and a bunch of spices can be steamed together for an awesome version of this rice cake.
Spiced up pureed fresh corn in a kickass street food from Indore.
A quick side-dish that's a good addition to the dal-chawal combo.
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.
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.
Sharjah-based food blogger Bethica Das shares her recipe for the classic Rajasthani rice-based dessert.
