Turn green tomatoes, a healthy, glorious-looking winter produce, into a flavoursome chutney. Mayur Sanap's Hara Tamatar Chutney is as versatile as it is delicious!
Jayanti Soni's wonderful-tasting Green Tomato-Chilly Sabzi is made from unripe tomatoes and the large green Bhavnagiri chillies and a bouquet of mixed spices. Says Jayanti, "This dish is relatively low in calories, making it a healthy option for those watching their weight."
Green Tomato Days are here. Make the most of them.
Turn green tomatoes, a healthy, glorious-looking winter produce, into a flavoursome chutney. Mayur Sanap's Hara Tamatar Chutney is as versatile as it is delicious!
Jayanti Soni's wonderful-tasting Green Tomato-Chilly Sabzi is made from unripe tomatoes and the large green Bhavnagiri chillies and a bouquet of mixed spices. Says Jayanti, "This dish is relatively low in calories, making it a healthy option for those watching their weight."
Dal Dulhan is a warming traditional dish from Bihar, says Pratibha Kumari Singh, often prepared on relaxed family days when something hearty yet homely is desired.
TasteAtlas, the online global food guide, has just released its list of top stews. Many Indian dishes make it to this compilation.
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
Queen Elizabeth II's staff at Buckingham Palace has signed up with Toyota's 'Green Tomato Cars' to cut costs, after they found out about the car from Prince Charles's London office, which switched to its cheaper carbon-efficient Toyota Prius fleet. "They were very conscious of the savings they'd be making both in financial and carbon terms. Cost was certainly a major factor, so much so in fact that Clarence House negotiated a discount," said Tom Pakenham, director, Toyota.
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.
A traditional pahadi preparation, it uses a Garhwali spice called jakhiya, also called wild mustard or dog mustard, that gives a special kick.
Italian cuisine is proof that great flavour doesn't need complicated techniques or hard-to-find ingredients.
Andhra recipes for palate-pleasing pappu or dal.
A rustic spin on your favourite Palak Paneer.
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
Divya Nair suggests five versatile ways to put your dosa batter to good use.
Tomato? Yup, tomato is the mainstay of this gorgeous halwa.
Tomatoes, before they ripen, make a great sabji.
From festive breakfasts to iconic fish preparations, Parsi cuisine is a beautiful blend of sweet, sour and spicy traditions that have been passed down for generations. Explore the flavours, stories and culinary personalities behind each recipe which balances comfort, nostalgia and celebration in every bite
The Bengalis have their own special variety of spicy-sweet tomato chutney usually had at the end of a meal.
The biryani, happily, was the very definition of simple. light-textured, with a subtle tomato-ey twang, it reminded me a lot of a North Indian pulao. The flavour whack came from the sweet-sour Khatta Baingan simmered in a gravy of tamarind, jaggery, fried mustard seeds, and spices, served with it.
Christian communities across different states of India have unique family recipes for home-cooked meals to celebrate Christmas,
Try a delightful meat-free version of this well-loved Parsi dish, that gets its dhamaka from a pungent spice paste.
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.
This simple yet flavourful dish is a breeze to prepare, requiring minimal ingredients and minimal effort.
Why can't tikkis be made with millets and makhana?
Try your hand at yummy dry fry Mangaluru clams. Or attempt this delicious Bengali preparation of prawns with taro leaves.
Cook a full meal of intriguing Arunachali food and surprise a foodie loved one.
Dehydration is the number one cause of saggy, dull and lifeless skin. Make sure to drink at least 12 to 13 glasses of water a day to keep your skin supple and improve its structure.
It pairs beautifully with just dal and rice.
Warm up to winter with this delicious curry!
Does your mom or mother-in-law rustle up an exquisite sambar. Hemant Waje's does. Here is her recipe.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
Tomato prices soared to Rs 100 per kg in retail markets of the national capital on Saturday as adverse weather conditions in various parts of the country continue to affect supplies of the essential kitchen staple. Tomatoes are available at Rs 100 per kg at Mother Dairy's retail outlets, Safal, in the national capital.
Bewitching fragrances and a symphony of sounds would herald the arrival of Chauthi in the Someshwar home.
Kudumbashree's new initiatives like onasadya, Onam kits and gift hampers are a huge hit.
Parliament introduces a new 'Health Menu' featuring millet-based dishes, salads, and lean protein options to promote healthier eating habits among lawmakers, officials, and visitors.
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.
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