If you have never tasted Hyderbadi Mirchi Ka Salan you have missed something in life.
An okra dish with peanuts and sesame that will win you over in a jiffy.
Heerekayi ennegai is a stuffed curry from Karnataka made with ridge gourd cooked in a masala of peanuts, coconut, jaggery, tamarind and spices.
'Control your A, B, C and D.' 'A is A1C, keep your A1C below 7 per cent.' 'B is blood pressure, so keep your blood pressure at 130/ 80 or at least below 140/ 90.' 'C is cholesterol. The bad cholesterol is the LDL cholesterol, and it should be kept below 100, preferably below 70 or 50.' 'D is discipline like diet, exercise, sleep, no smoking, etc.' 'People with diabetes who follow A, B, C and D can live up to even 100 years of age without any complications.'
Bethica Das perfects a rustic mutton dish from Rajasthan. Her Banjara Gosht references the Banjara community known for a distinctive style of cooking.
The perfect Sunday recipe. Note: It's cooked in mustard oil.
Are there many who can pass up a meal of Chole Bhature? Very few right! Chef Roopa Nabar's Amritsari Chole is probably quite different from the recipe you might usually prepare.
'Refined carbohydrates are the quiet troublemaker in our diet.' 'We eat plenty of calories, but not enough nutrition.'
Easter celebrations in north Indian Christian households are special in their own way. The reflective period of Lent is followed by joyful, food-rich celebrations with strong community and family bonding.
Ghanta Tarkari is a classic Odia dish prepared using a mix of seasonal vegetables, often cooked in large batches and shared with family and neighbours.
Try making bitter gourd a different way -- grated, with onions and coconut adding extra body to the preparation.
A traditional pahadi preparation, it uses a Garhwali spice called jakhiya, also called wild mustard or dog mustard, that gives a special kick.
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.
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.
The biryani, happily, was the very definition of simple. light-textured, with a subtle tomato-ey twang, it reminded me a lot of a North Indian pulao. The flavour whack came from the sweet-sour Khatta Baingan simmered in a gravy of tamarind, jaggery, fried mustard seeds, and spices, served with it.
Across continents and cultures, people unknowingly cook similar dishes -- same idea, different ingredients or different method of preparation. Many Indian favourites have surprising global twins that nearly mirror our flavours, techniques or eating style.
Weight watchers have often avoided rice for chapati. But is it the best option?
Dr G Padma Vijay's latest book has recipes for all.
Soya chunks and peas, in a spicy gravy, with rice or rotis is wonderful midday meal.
Sweet potatoes, with a light seasoning using coconut oil, and a touch of fresh grated coconut, makes a grand combo with rotis.
Koli Saaru is usually served with Mangalorean style Kori Rottis, a crispy rice roti. But it can also be had with steamed rice or rotis.
The hit jodi of aloo and palak with a delicious tadka of garlic! What's not to love?
Kerala Kootu is best enjoyed with steamed rice, but also goes well with rotis or crisp dosas.
Featuring mushrooms, onions, capsicum and tomatoes, this curry is a powerhouse of flavour.
Dumplings of chickpea flour in a yoghurt gravy with rotis make for a simple, tasty meal
Warm up to winter with this delicious curry!
Home chef Suresh Moopanar tells us how to make a good drumstick curry.
Paneer can be had Indian-style with Chinese sauces and turn out delicious.
This recipe is for those of you who like your mutton a little tangy and spicy.
Fried eggplants cooked in a splendid thick curry.
Barnes School, Devlali, is famous for its dal. But everything tastes good in the hill station air and vintage locale.
A meal of hilsa curry with vegetables mixed in, poured over steamed rice, can make your Sunday perfect.
The range of food at banquets at the Mughal court consisted of delicacies that commoners could not ever dream of.
This recipe make take a little extra effort, but it is worth the time and energy invested.
Swap your basic paneer mattar for delicious, creamy, melt-in-your mouth koftas.
A green banana fish curry for the vegetarian in you.
This tasty curry is great with a warm bowl of rice, chapattis, butter naans or tandoori rotis.
Make your Diwali lovelier with this flaky, sugary traditional snack.
