These breakfast fajitas can be made with chicken too instead of egg. For a vegan or Jain version use 250 gm tofu crumbled instead of egg.
This flavour-packed dish can be cooked at home even without a shawarma machine.
Ramapriya Suresh shows you how to make the classic meat dish.
All-purpose recipe -- great for tiffins or for starters. Crispy and fun.
Delicious summer recipes that are impossible to resist.
A simple recipe for Bengali-style began bharta.
This lip-smacking but simple dish is made using mango pickle.
Food blogger and Rediff reader Manasi Sadarangani shares the recipe.
Bored of the regular chicken curry? Try this creamy version.
Two South Indian recipes to be served with rice.
Featuring mushrooms, onions, capsicum and tomatoes, this curry is a powerhouse of flavour.
These snacks will go down well with a cup of warm chai.
Every aspect of Navratri is associated with delectable dishes that are relished across the country during these divine nine days -- from lip-smacking savouries to wholesome sweets.
Two unique Indian snacks that can be munched with drinks.
They taste great with a simple meal of steamed rice and dal. Or as a snack with a chilly or mustardy sauce or green chutney.
This recipe deserves a spot on your breakfast menu.
Executive Chef Amit Kocharekar at The Resort, Mumbai shares his recipe.
Chicken Ghee Roast goes well with neer dosas, steamed rice, dosas, appams, idiyappams, plain biryani or chapattis.
A warm bowl of any of these khichdis are perfect for a light supper.
A special, handed-down-through-the-generations recipe of Yakhni Pulao.
These deep-fried kebabs are best served with mint chutney and lachha pyaz.
The other half of the name, benne dosa literally means butter dosa in Kannada.
Mumbai-based Ramapriya Suresh shows you how to make traditional fish masala.
Bookmark this recipe to add to your Christmas menu. When you bite into the chops Jenny D'Souza promises you will experience 'heaven on earth'.
Sarah Todd's bhel puri was a treat for the MasterChef judges's taste buds.
The love-affair between kappa and meen gets a fresh twist.
A mildly-spiced, sans too much garam masala 'hotel'-style potatoes with peas in a thick gravy that goes well with butter naans.
To-be moms can enjoy these yummy treats without any guilt.
Warm, comforting, yum. Dig into these winter recipes.
Fresh vegetables in a green coconut curry with basmati rice is a sumptuous meal.
Add a dash of flavour to your Holi celebrations with a special laal maas recipe.
Rediff reader Bethica Das shares a fusion curry recipe.
Rediff.com's Hitesh Harisinghani shows you how to make the perfect egg roast at home.
Beat the heat with a bowl of refreshing salad. Chef Ranjan, Executive Chef, Hotel Sahara Star shares his recipe.
Packed frozen 'paratha' is not 'roti or chapatti' as it requires further cooking before consumption and despite wheat flour being the 'common thread' there are other ingredients used in making parathas, said an order by the Gujarat Appellate Authority for Advance Ruling. Such parathas, whether named Malabar, Mixed vegetable, Onion, Methi, Alu, Laccha, Mooli or Plain, have ingredients like margarine, salt, emulsifying agent, oil, potato, peas, cauliflower, coriander powder, bread improver and water, apart from wheat flour, which make 'quite different' from plain roti or chapatti and hence are not eligible for 5 per cent Goods and Services Tax (GST) rate, the ruling said. The percentage of wheat flour used by Vadilal Industries, which had approached the AAAR, in the eight varieties of paratha manufactured and supplied by it ranges from 36-62 per cent, whereas the ingredient for plain roti or chapatti is wheat flour apart from water.
The Turkish version of smoky Baba Ghanoush can be lavishly spread on pita or had in sandwiches with grilled vegetables and halloumi.
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