Does your mom or mother-in-law rustle up an exquisite sambar. Hemant Waje's does. Here is her recipe.
Bewitching fragrances and a symphony of sounds would herald the arrival of Chauthi in the Someshwar home.
Plan a nutritional treat for your bachhas on Children's Day.
The dark green fleshy Malabar spinach adds special flavour to a Mangalorean crab curry.
Stuffed with plenty of crunchy veggies, this dish requires very little cooking.
The government on Thursday imposed a 20 per cent export duty on non-Basmati rice except for parboiled rice to boost domestic supplies amid a fall in area under the paddy crop in the current Kharif season. According to a notification by the revenue department, an export duty of 20 per cent has been imposed on 'rice in husk (paddy or rough)' and 'husked (brown) rice'. The Central Board of Indirect Taxes & Customs further said the export of 'semi-milled or wholly-milled rice, whether or not polished or glazed(other than Parboiled rice and Basmati rice)' will also attract a customs duty of 20 per cent.
Sweet potatoes, with a light seasoning using coconut oil, and a touch of fresh grated coconut, makes a grand combo with rotis.
Certain foods can help prevent flare-ups by reducing the production of stomach acid and soothing the digestive system, says Dr Gaurav Kumar Patil.
After imposing 20 per cent export duty on non-basmati rice, the government has banned the export of broken rice with an aim to increase domestic availability, according to a government notification.
Hitesh Harisinghani's mother learned to make sambhar from his nani. Packed with vegetables, it has a dash of sweetness from the jaggery, and sour from tamarind and tomatoes.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
The simplest prasad you can offer Lord Ganesha.
A round up of all the health news that matters to you
Gouri Venugopal's sambar is unparalleled as far her daughter Durga and granddaughter Maya are concerned.
If you make prawns, using this very precise and methodical recipe, it is sure to turn out like it came all the way from Kerala straight to your plate.
Very small prawns can be made into a kind of chutney that greatly soups up your average meal.
A simple, one-pot dish of fragrant basmati rice, spices and fresh fish.
Over the years, with some amount of experimenting, I have learnt exactly what freezes well and what does not.
The hit jodi of aloo and palak with a delicious tadka of garlic! What's not to love?
This traditional pulao is a key part of any Bengali comfort meal.
Weight watchers have often avoided rice for chapati. But is it the best option?
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
Pulaus can gussy up a meal, especially when you are having guests over.
This flavourful mutton curry marries the flavours of Mangalore, Karnataka and Maharashtra.
A zesty, fragrant chicken curry for a lovely Sunday lunch.
Warm up to winter with this delicious curry!
Cauliflower and blue cheese is a match made in culinary heaven.
Bajra or pearl millet is a wonderfully nutritious substitute to rice, and can be made into a tasty vegetable pulau.
Ghee isn't bad and neither are all kinds of oils. Shonali Sabherwal, microbiotic counsellor and food consultant tells us about the foods that are often misunderstood.
The range of food at banquets at the Mughal court consisted of delicacies that commoners could not ever dream of.
Eat meat the way Mughal emperors did and cook up a storm and win hearts with this mutton delight.
Paneer can be had Indian-style with Chinese sauces and turn out delicious.
Referring to the ED's claim about the politician eating mangoes, sweets, aalo-poori etc regularly, he said these were provided to him only a few times.
Chicken cooked up in a charred masala is a rural Maharashtra treat and tastes divine with rice or bhakri.
A fragrant, spiced yoghurt-cashew curry is the place for fillets of rohu.
Make your children's recess break exciting with these recipes handpicked by Chef Ranveer Brar.
This Muri Ghonto recipe has its origins in former East Bengal, present-day Bangladesh.
Dumplings of chickpea flour in a yoghurt gravy with rotis make for a simple, tasty meal
Spice up your home menus preparing a creamy prawn curry and Bengali-style potatoes.
Make your chai time exciting with deep-fried kachcha kela fritters!
© 2026 Rediff.com - Investor Information - Advertise with us - Disclaimer - Privacy Policy - Sitemap - Feedback - About us - Terms of use - Grievances