Chef Roopa Nabar's Biscoot Ambode is a sumptuous South Indian snack, created just for chai-time, of lentils, black pepper, fresh coconut, crisped up in the air fryer.
A comforting delight, this dish brings together the sweetness of corn and the richness of gooey cheese, packed between soft tortillas or bread slices. Neha Deepak Shah's version is easy to make yet full of flavour. Perfect for a quick snack, kids' tiffin, or even a cosy evening bite
Chef Ranveer Brar serves up his mother Surinder Kaur's Punjabi Kadhi bobbing with freshly-fried pakoras.
Crisp, nutty patties made from tender banana blossoms, spiced and air-fried.
The herby, buttery zing of fresh pesto pasta is unforgettable, says Mayur Sanap.
Tired of the same old sabudana khichdi and vada recipes? This Navratri, try these unique and healthy fasting recipes
'I'm feeling strong. I am feeling fit, and I am feeling ready to go,'
Yes, chicken is a great combo with onions in bhajias. Reshma Aslam blends shredded chicken with onions in a spiced batter for a flavourful crunchy snack that meat lovers will adore.
Yes, chicken is a great combo with onions in bhajias. Reshma Aslam blends shredded chicken with onions in a spiced batter for a flavourful crunchy snack that meat lovers will adore.
'Zarine spent her last autumn this year with my sister in Kashmir.' 'There, almost as a gentle premonition, Zarine said to my sister, "When I go, let my ashes be scattered across this valley".'
Much-loved paneer takes centre stage in this jhatpat, yum snack. After spicing them up, Reshma Aslam shapes them into patties and fries till golden.
Spiced potato filling wrapped in bread and then fried is just the snack for a late afternoon piping hot cup of tea or coffee, when the hunger pangs come calling. Recipe courtesy: Swetha Iyer.
Paneer Dumplings, in a rich buttery sauce, with rice or pulau, is just the most cheering end-of-the-day meal.
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.
In addition to sweets, Ganesh Puja is a time for simple, elegant meals. Tasty Aloo Shak -- shak means vegetable -- can be made in 15 minutes.
A silky, creamy dessert made from milk and cream that melts in the mouth.
From royal kitchens to festive feasts, figs have long symbolised richness and warmth. In every form -- sweet or savoury -- they bring flavour, balance, goodness.
Pradeep Suresh Pai shares his mother's treasured recipe for Dalitoy, a nourishing, warming Konkani classic from coastal Mangaluru that's super spicy.
Healthy greens fenugreek or methi leaves needs a regular place in your menus. Also because it adds great extra flavour too.
Two types of cabbage give this Chinese rice its crunchy but excellent flavour.
Rediff reader Ria Ganwani sent us this recipe of Swiss Chocolate Rolls.
Chicken and mushrooms come together, along with other veggies like broccoli, bamboo shoots, in Aditi Bose's classic Chinese entree, that makes a meal with fried rice.
Try all sorts of funky new stuffings while making modaks. Khoya or rich milk solids spiked with saunf makes a splendid variety of modaks.
The Elephant God's big day is here on the morrow. Lord Ganesha will be feted all over India but especially in Maharashtra, Tamil Nadu, Goa, Karnataka, Andhra Pradesh and Telangana. He needs to be fed too...
It's a bewitching combo of greens with seafood.
Investors who constantly hop between 'top-performing' funds often end up earning far lower returns than the very funds they invest in -- simply because they enter late and exit early. Best investors don't chase returns, they chase discipline, says Ramalingam Kalirajan.
Monsoons are about corn. Reshma Aslam briskly transforms tender baby corn into a crispy, tangy rainy-day snack.
There's no reason why you can't recreate street chaat recipes in your kitchen and make them healthier and more hygienically.
A fruity mousse, ready in 10 minutes... Make it for Mom!
It's not so hard to incorporate a variety of health-giving, glorious greens in your daily meals. Eight recipes that show you how.
Meat lovers have tantalising tambda and pandhra rassa, with a variety of Kolhapuri-style mutton/chicken dishes. But the famed Kolhapuri Akkha Masoor will delight vegetarians, says Mayur Sanap.
A hara mince uses a paste of fresh coriander and other herbs to give it its colour and distinctly different swaad.
Warm, flaky gujiya, that are just mildly sweet, are so Holi. Although they are just as popular at Diwali too.
Does your mom or mother-in-law rustle up an exquisite sambar. Hemant Waje's does. Here is her recipe.
Chickpeas, darkened with tea leaves and spiced up with cinnamon, bay leaves and other spices is a fine accompaniment to puris, bhature, rotis or even rice.
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
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