Bite into these alu croquettes and experience the wee explosion of pickle and creaminess.
Chef Abinas Nayak uses rice and walnut in his recipe for Rice Coconut Laddoos to give this Indian sweet a special new taste.
In a display of raw power and audacious stroke play, Rajasthan Royals' 14-year-old Vaibhav Suryavanshi tore into the Gujarat Titans bowling attack with a scintillating knock during which multiple records fell by the wayside in the Indian Premier League (IPL) on Monday.
Cubes of cottage cheese dunked in a thick gravy of tomatoes, onion, walnuts and Indian masala.
Prep and marinate the paneer overnight or a day in advance so that you can whip this dish up in just 30 minutes before your guests arrive.
Rasam is my Amma's go-to solution for all ailments, be they a cold, cough, fever or a headache.
A staple in most Mangalorean households, you don't need a special occasion to enjoy this dish.
Two unsual Indian desserts to brighten up your Holi celebration.
Your mornings are made if you start them with this spiced vermicelli dish.
Two wonderful recipes from Pratibha Karan's The Book Of Dals.
A rice cooked with dahi kadhi is a soothing evening or weekend meal.
Accidents were unfortunate but bright side is Rishabh and I are playing together: Pooran
Perk up your weekend with a very different Malaysian-inspired dish.
It's a fusion dish with a South Indian touch.
Bhutte Ka Kees or stir-fried grated corn is a healthy, fast snack for tiffins, for after school or after work.
Everyone must sample these tiny pan-fried idlis stuffed with onions or vegetables once before they die.
A simple recipe for Bengali-style began bharta.
A glass of well-made gazpacho is more refreshing than a Bloody Mary or a lassi.
Home chef Suresh Moopanar tells us how to make a good drumstick curry.
Dig into soft Chef Saby's soft Dahi Vadas for Raksha Bandhan.
Like a kulcha or a baida roti, this Turkish street food is made from maida and may have a variety of stuffings.
This interesting Mangalorean dish can be eaten with coconut chutney, Fish Gassi or Chicken Gassi.
Dress up any fresh seasonal greens with an imli-dal-coconut koottu-style preparation.
A wonderful addition to your weekend spread.
'Nobody really talks about the middle of relationships or the mundane parts... (When the end comes) we think, "Wow, this is the worst time of my life. This is horrible. It's never been worse". But actually, I feel the endings are what makes us who we are.'
Guilt-free millet modaks are a wholesome addition to your festivities.
The emperor of pasta dishes is lasagne with its layers and layers of richness and taste.
Rajma makes far better kebabs than you imagined.
Any vegetable, when stuffed in a wheat covering and fried crisp with ghee and served with a dab of white butter, becomes fit for a king's banquet.
Celebrate Republic Day with two tricolour recipes.
A great way to end an Indian meal, it's usually had during summer. But with mangoes still available in the market and raw mangoes usually available year round, you can give this refreshing drink a try.
Treat yourself to Mumbai's favourite street food with a simple homemade recipe by Nadiya Sarguroh.
Fusion dessert fans, have a look at this fancy recipe!
Escape the heat with two refreshing recipes by food blogger Vindhya Karwa.
A sumptuous pulau bristling with nuts, raisins and khoya.
This rare dish derives its name from 'vetrilai', the Tamil word for betel leaf.
All-purpose recipe -- great for tiffins or for starters. Crispy and fun.
