Mahalaya, though essentially about the goddess, wasn't religious for us. And it isn't for most Bengalis. Mahalaya is an emotion. It's gooseflesh for a memory. A welling up of happy tears. A celebration of what is to come.
Mumbai-based Ramapriya Suresh shows you how to make traditional fish masala.
A warm bowl of any of these khichdis are perfect for a light supper.
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.
Two unique Indian snacks that can be munched with drinks.
This recipe deserves a spot on your breakfast menu.
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.
These deep-fried kebabs are best served with mint chutney and lachha pyaz.
Add a dash of flavour to your Holi celebrations with a special laal maas recipe.
Chicken Ghee Roast goes well with neer dosas, steamed rice, dosas, appams, idiyappams, plain biryani or chapattis.
A special, handed-down-through-the-generations recipe of Yakhni Pulao.
Sarah Todd's bhel puri was a treat for the MasterChef judges's taste buds.
Beat the heat with a bowl of refreshing salad. Chef Ranjan, Executive Chef, Hotel Sahara Star shares his recipe.
Rediff reader Bethica Das shares a fusion curry recipe.
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'.
Warm, comforting, yum. Dig into these winter recipes.
Rediff.com's Hitesh Harisinghani shows you how to make the perfect egg roast at home.
The other half of the name, benne dosa literally means butter dosa in Kannada.
Fresh vegetables in a green coconut curry with basmati rice is a sumptuous meal.
To-be moms can enjoy these yummy treats without any guilt.
Impress your guests with this delicious sandwich.
Sunita Harisinghani has the perfect recipe for busy, hungry, people.
These special recipes will keep you warm and your belly full and happy.
The love-affair between kappa and meen gets a fresh twist.
This Indian-style green curry chicken taco goes well with pickled radish.
Panta Bhaat, which is eaten every morning for breakfast, seems to be taking over the world!
A beginner-friendly recipe for people who love sourdough.
Richa Vardhan, 30, from Mumbai shares her recipe for aloo tikki chaat.
Try this glass of cooling cucumber buttermilk.
These crispy masala vadas are called Chattambade in Karnataka.
You'll need an ice cream maker to create this memorable dessert.
The Turkish version of smoky Baba Ghanoush can be lavishly spread on pita or had in sandwiches with grilled vegetables and halloumi.
This hearty soup is perfect for a chilly winter night.
Satya Raghava's out-of-this-world recipe for one of Mangalore's staple dishes.
This version of my mom's special sambar uses plenty of Madras cucumber and okra.
A mildly-spiced, sans too much garam masala 'hotel'-style potatoes with peas in a thick gravy that goes well with butter naans.
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.
If you like chicken puff pastry, then you'll absolutely love this recipe.
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