You can slowly build up spices over six to nine months by adding ajwain, jeera, coriander, cardamom and cinnamon powders for flavouring different recipes, says Madhavi Bhardwaj.
What tastes better with dahi-rice, dal-chawal or puris than the season's newly-made home pickle?
All-purpose recipe -- great for tiffins or for starters. Crispy and fun.
Make a speedy omega-3 rich breakfast or entree with kale, salmon and walnuts.
You would be surprised how wonderful homemade Pav Bhaji tastes and you can monitor the salt and butter.
From the Himalayan Butter Tea to Hyderabad's dessert-like Irani Chai, the many varieties of Indian tea are truly surprising!
Dr G Padma Vijay's latest book has recipes for all.
