A dish is meant for those who would like something light, healthy that goes well with parathas or rotis.
Himachali cuisine is simple and hearty. It's seasonal and robust too, being deeply-rooted in mountain life and shaped by cold climate and slow-cooking traditions.
Andhra Pradesh and Telangana do a different kind of rice-jaggery-coconut sweet for Ganesh Puja -- steamed balls that taste just as delightful.
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.
Try this simple and wholesome sabji recipe of ridge gourd with Bengal gram.
Try a delightful meat-free version of this well-loved Parsi dish, that gets its dhamaka from a pungent spice paste.
Divya Nair suggests five versatile ways to put your dosa batter to good use.
As we await the monsoon, here's a perfect recipe to welcome the rainy season.
These crispy masala vadas are called Chattambade in Karnataka.
Adding greens to your dal transforms it into to the best companion for your rice.
These hot and crispy vadas are perfect with hot chai.
Andhra recipes for palate-pleasing pappu or dal.
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.
Grab a small bunch of phodshichi bhaji the next time you spot it in the market and rustle up a healthy dish for your family.
Millets, dal and a bunch of spices can be steamed together for an awesome version of this rice cake.
The protein-rich dal goes well with baafle that's deep-fried in ghee.
It's the Maharashtrian version of kadhi pakoras.
Why throwaway leftover dal vadas when you can whip up a fresh dish with them?
Kerala Kootu is best enjoyed with steamed rice, but also goes well with rotis or crisp dosas.
Sutta Kathirikkai goes well with idli, dosa, chapattis and even rice.
A stir-fried preparation with gourd and Bengal gram.
Try this traditional recipe with a delicious raw mango and coconut chutney.
A flavourful, very simple Maharashtrian meal that's easy to make.
Kumudini Shetty's traditional recipes for Makar Sankranti.
Hema Rajiv shows you how to put leftover rice to good use.
Prepare the Vangi Bhat powder beforehand and store in an air-tight container and then make Eggplant Vangi Bhat in a jiffy.
A gourmet recipe of Shikampuri kebabs and several more for kebab preparations.
An Indian cuisine classic, this recipe uses everyday ingredients.
A savoury snack for Diwali of fried rice flakes, roasted lentils, peanuts and spices.
The perfect recipe that'll make your guests come back for more.
A delicious dish for the Festival of Colours!
Bewitching fragrances and a symphony of sounds would herald the arrival of Chauthi in the Someshwar home.
With Gudi Padwa on March 25, Chef Irfan Sayyed shares the the recipe of the Indian sweet flatbread.
Kebabs can also be healthy, gluten-free and vegan.
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