A soupy, spicy, tasty soul-warmer to light up monsoon days.
Make use of Shimla mirchis in the tastiest of ways.
How to make a satisfying comfort food from leftovers.
Paneer lovers, here is a tasty addition to your weekend menu.
Refreshing salads lick the summer heat.
While most kofta curries are made with lamb, Hitesh makes his dish with chicken meatballs.
Once you overcome the challenge of cutting and cleaning jackfruit, it will be a breeze to make this dish.
Barnes School, Devlali, is famous for its dal. But everything tastes good in the hill station air and vintage locale.
Craving for a traditional Maharashtrian breakfast that's delicious and healthy?
It's time for some desi chaat with a burst of hatke flavours.
Millets, dal and a bunch of spices can be steamed together for an awesome version of this rice cake.
Made from scratch, this vegetarian pizza is super quick to put together.
The agriculture ministry projects India's tomato output at 19.69 million tonnes in 2016-17 (July-June)
Adding greens to your dal transforms it into to the best companion for your rice.
This flavoursome curry is everything you would want on a lazy week night. Try it!
Kerala pumpkin curry has to be the best way to eat kadu. And ever tried an imli-ginger relish?
This easy, tasty pulau can be cooked in 15 minutes.
Healthy food = healthy mind and body.
Onions, too, are expensive at Rs 60-70 per kg, while other major green vegetables are ruling between Rs 35 and Rs 90 per kg.
The defence minister said the country needed a "second Green Revolution" to meet the challenges of feeding the growing population
The protein-rich dal goes well with baafle that's deep-fried in ghee.
A piquant curry to jazz up steamed rice. Have it with papad.
A green banana fish curry for the vegetarian in you.
A delicious Mangalorean dish that is served with steamed rice or neer dosas.
Three delectable recipes to try from the comfort of your home this winter.
Soya chunks and peas, in a spicy gravy, with rice or rotis is wonderful midday meal.
This Muri Ghonto recipe has its origins in former East Bengal, present-day Bangladesh.
The zestful, satisfying mixed vegetable Italian soup makes for a special meal.
A finger-licking dish of crabs and moringa leaves.
It's best enjoyed with boiled Goan rice and Goan-style bread or poiee.
There may be several varieties of kheema pav, but this is the closest any vegetarian version has come to the classic dish.
Treat yourself to two of Chef Satish Arora's signature five-star dishes.
This one-pot meal goes well with Boondi Raita.
© 2026 Rediff.com - Investor Information - Advertise with us - Disclaimer - Privacy Policy - Sitemap - Feedback - About us - Terms of use - Grievances