Rice, mung dal, milk, ghee and aromatic spices are the backbone of this creamy savoury Pongal that will melt in your mouth and make your morning or afternoon.
Take a delicious and simple comfort meal like Dal-Chaval and elevate it to a gourmet meal with plating technique and a few surprise ingredients.
Bethica Das experiments with cranberries to make an enticing kind of Tamarind Rice.
A traditional pahadi preparation, it uses a Garhwali spice called jakhiya, also called wild mustard or dog mustard, that gives a special kick.
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.
On the eve of Saraswati Puja, devotees traditionally prepare a yellow-coloured prasad for the Goddess of Knowledge. The offering can vary from Kolkata's Bhoger Khichuri to Motichoor Ladoos -- each region having their own sacred bhog, but always something yellow, the goddess' fave rang.
TasteAtlas, the online global food guide, has just released its list of top stews. Many Indian dishes make it to this compilation.
'I am not angry with my son. He will always have my blessings. Tej Pratap will now stay with the family.'
We looked back at the 10 Recipes Rediff Readers Loved Most.
Divya Nair suggests five versatile ways to put your dosa batter to good use.
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 a delightful meat-free version of this well-loved Parsi dish, that gets its dhamaka from a pungent spice paste.
"How many gods are there for Hindus? Three crores? There is Hanuman for those who are not married. There is another god for those who marry twice," Reddy said.
Bangkok is a fast, 24-hour megapolis, full of joie de vivre and buoyance that you will be instantly smitten, like I was.
Dosa is often tastiest when made using a dal-rice batter and frying it crispy in plenty of ghee. That's not to say that dosas made without heavy amounts of rice and ghee can't taste rather yum too and make for nutritious light breakfasts.
rediffGURU Komal Jethmalani, a dietician and nutritionist with over 26 years of experience, explains how you can take charge of your health with a balanced diet and exercise.
Election results may be shifting the political landscape in Bihar. But the state's culinary legacy stands firm. As the new government prepares to take charge, let's look at the timeless flavours and a few recipes that define Bihar.
Andhra Pradesh and Telangana do a different kind of rice-jaggery-coconut sweet for Ganesh Puja -- steamed balls that taste just as delightful.
Cyclone Montha crossed the Andhra Pradesh coast, resulting in two deaths, extensive crop damage, and disruptions to power and transportation. Neighboring Telangana also experienced heavy rains. Government relief efforts are underway.
Edamame + truffle oil + basmati rice = an exquisite combo.
Andhra recipes for palate-pleasing pappu or dal.
A flavourful, very simple Maharashtrian meal that's easy to make.
We ask chefs and home cooks for their rainy season specials.
In Tamil Nadu a steamed, spicy delicacy, looking like a modak, is made for Vinayak Chaturthi.
Two special dishes to include in your Onam feast.
Characterised by simple flavours and local ingredients, Manipuri cuisine is about fish, rice and green leafy vegetables.
Using black rice in your idlis makes them more nourishing.
Does your mom or mother-in-law rustle up an exquisite sambar. Hemant Waje's does. Here is her recipe.
Try this simple and wholesome sabji recipe of ridge gourd with Bengal gram.
'All these farmers and tribals were told to bring their own wood and ration to cook food during the march.'
Adding greens to your dal transforms it into to the best companion for your rice.
The hit jodi of aloo and palak with a delicious tadka of garlic! What's not to love?
rediffGURU Niharikka Budhwani offers advice on how to correct lifestyle disorders with the right diet and nutrition.
Enjoyed best during Raja, it's a unique dessert from Odisha.
Bewitching fragrances and a symphony of sounds would herald the arrival of Chauthi in the Someshwar home.
Sweet potatoes, with a light seasoning using coconut oil, and a touch of fresh grated coconut, makes a grand combo with rotis.
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.
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