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.
A traditional homemade Bengali sweet, Rosh Bora is rarely found in sweet shops.
Bethica Das perfects a rustic mutton dish from Rajasthan. Her Banjara Gosht references the Banjara community known for a distinctive style of cooking.
A great breakfast option, they make for a tasty lunchbox meal as well.
A unique dessert to add to your Ganesh Utsav menu.
This recipe is made with low-fat yoghurt and garnished with chopped nuts, saffron and dry rose petals.
Bethica Das offers a special version of the traditional Gujarati style Methi Nu Thepla.
Paatra, a popular Gujarati snack, is also known as aloo vadi in Maharashtra and pathrode in Mangalore.
'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.
Create a shrikhand using dragon fruit and enjoy the awesome results.
'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?
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.
Bethica Das experiments with cranberries to make an enticing kind of Tamarind Rice.
Phirni can taste astoundingly good with nutritious black rice.
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.
Time to surprise your family and friends with a really unusual dessert.
This traditional pulao is a key part of any Bengali comfort meal.
Leafy greens are an essential part of Indian cooking, showing up in everyday meals as well as in unique regional specialities.
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.
Using black rice in your idlis makes them more nourishing.
Halwa, a timeless Indian sweet that came to us from the Silk Route, is cherished for its richness.
Mango puree, chia seeds and sago make this an irresistible treat.
A fragrant, spiced yoghurt-cashew curry is the place for fillets of rohu.
A creamy yoghurt relish that can be dished out in a jiffy.
Sharjah-based food blogger Bethica Das shares her recipe for the classic Rajasthani rice-based dessert.
Spiced up pureed fresh corn in a kickass street food from Indore.
