Weight watchers have often avoided rice for chapati. But is it the best option?
Sweet potatoes, with a light seasoning using coconut oil, and a touch of fresh grated coconut, makes a grand combo with rotis.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
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.
Pulaus can gussy up a meal, especially when you are having guests over.
Cauliflower and blue cheese is a match made in culinary heaven.
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.
Gouri Venugopal's sambar is unparalleled as far her daughter Durga and granddaughter Maya are concerned.
Bajra or pearl millet is a wonderfully nutritious substitute to rice, and can be made into a tasty vegetable pulau.
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.
The hit jodi of aloo and palak with a delicious tadka of garlic! What's not to love?
A simple, one-pot dish of fragrant basmati rice, spices and fresh fish.
This traditional pulao is a key part of any Bengali comfort meal.
Very small prawns can be made into a kind of chutney that greatly soups up your average meal.
Make your children's recess break exciting with these recipes handpicked by Chef Ranveer Brar.
This flavourful mutton curry marries the flavours of Mangalore, Karnataka and Maharashtra.
A zesty, fragrant chicken curry for a lovely Sunday lunch.
A simple and quick recipe to satisfy your Chinese food cravings.
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.
Warm up to winter with this delicious curry!
Paneer can be had Indian-style with Chinese sauces and turn out delicious.
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
Over the years, with some amount of experimenting, I have learnt exactly what freezes well and what does not.
Two Indian sweets magically combined into one.
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.
A fragrant, spiced yoghurt-cashew curry is the place for fillets of rohu.
This Muri Ghonto recipe has its origins in former East Bengal, present-day Bangladesh.
Chicken cooked up in a charred masala is a rural Maharashtra treat and tastes divine with rice or bhakri.
Mahesh Shirodkar shares his weightloss journey.
Make your chai time exciting with deep-fried kachcha kela fritters!
Dumplings of chickpea flour in a yoghurt gravy with rotis make for a simple, tasty meal
Nutritionist Rujuta Diwekar's approach to nutrition is driven by her grandmother.
Spice up your home menus preparing a creamy prawn curry and Bengali-style potatoes.
rediffGURU Komal Jethmalani suggests starting off with small and frequent meals.
Two recipes perfect for a cosy night in.
This Valentine's Day, celebrate love with an exotic meal at home, says celebrity chef Rakhee Vaswani.
While fancy varieties of modaks have found their way onto festive menus, nothing beats the joy of having the traditional steamed dumplings with coconut and jaggery filling.
A vegetable curry made using the signature vindaloo paste.
