Simple, easy laddoos to up the festive mood.
Discover the inspiring journey of Komal Prabhu, called the Queen of GSB Cuisine, that saw her switch professions -- a Bharata Natyam dancer became a celebrated chef devoted to preserving traditional Gaud Saraswat Brahmin food traditions.
Manisha masters making home Rava Idlis. She provides recipes for chutney and Sambar too.
Recipes that we learned from our Mothers are almost sacred for us, especially when we no longer have them with us anymore. Here are 14 wonderful Mummy recipes Our Mummies often don't write their recipes down but every time our Ammas make a particular dish, it's more spectacular than the last time they made it! Without doubt, right? We were fortunate to get a few of our Ammis to jot down how she made a certain oh-so-yummy preparation
A simple microwave recipe that will provide treats for your home New Year bash.
Sona Bahadur's Goa currython yielded interesting results.
A coconut dessert to satisfy your sweet cravings
Whether it's adding richness to festive desserts or lending silkiness to everyday meals, malai brings an unmistakable depth of flavour to a dish, lifting it into the realm of the scrumptious.
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.
These creamy, golden lentil balls in coconut gravy will elevate your mood instantly.
Andhra Pradesh and Telangana do a different kind of rice-jaggery-coconut sweet for Ganesh Puja -- steamed balls that taste just as delightful.
In Tamil Nadu a steamed, spicy delicacy, looking like a modak, is made for Vinayak Chaturthi.
Bewitching fragrances and a symphony of sounds would herald the arrival of Chauthi in the Someshwar home.
Two homemade treats that will transform your Christmas celebration into a glorious one.
An interesting version of the classic puran poli.
Does your mom or mother-in-law rustle up an exquisite sambar. Hemant Waje's does. Here is her recipe.
The dark green fleshy Malabar spinach adds special flavour to a Mangalorean crab curry.
Chitau Pitha is a traditional rice cake prepared during festivals in Odisha for Chitalagi Amavasya or Chitau Amavasya celebrations.
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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.
Gouri Venugopal's sambar is unparalleled as far her daughter Durga and granddaughter Maya are concerned.
Get cookie baking this Christmas! Make scrumptious cookies for the season
Over the years, with some amount of experimenting, I have learnt exactly what freezes well and what does not.
A mouth-watering treat for your Ganesh Chaturthi celebrations.
Chef Rupesh Khandekar tells you how to make flavoured modaks.
Winters call for a heartening rasam made from this healthy legume.
Food blogger Siddhi Panchal shares her Diwali recipes. You can share yours too!
Little work, loads of flavour. That's why a sago pudding is the ideal dessert.
Bored of rava upma? Try this savoury pancake recipe.
Kerala pumpkin curry has to be the best way to eat kadu. And ever tried an imli-ginger relish?
Enjoy the goodness of coconut and milk in this lip-smacking recipe.
Stop frying your masala fish. Eliminate excess oil by baking it.
Go experimental while making your modaks! Try unusual stuffings and coverings.
You'll love its mild taste and crumbling texture, insists Shipra Dudeja.
The customary naadan or home-cooked meal is rather memorable fare.
Ingredients like paneer, nuts, gulkand and coconut powder ensure these laddoos are a yum treat.
Squid lovers, you need to try your hand at this classic Mangalorean recipe.
Food blogger Siddhi Panchal shares her Diwali recipes. You can share yours too!
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