Tomato? Yup, tomato is the mainstay of this gorgeous halwa.
Chenna Poda translates to mean burnt cheese. That's precisely what this delightful sweet is.
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.
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.
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.
From royal kitchens to festive feasts, figs have long symbolised richness and warmth. In every form -- sweet or savoury -- they bring flavour, balance, goodness.
Paneer Dumplings, in a rich buttery sauce, with rice or pulau, is just the most cheering end-of-the-day meal.
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.
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.
It's a bewitching combo of greens with seafood.
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...
Two types of cabbage give this Chinese rice its crunchy but excellent flavour.
Monsoons are about corn. Reshma Aslam briskly transforms tender baby corn into a crispy, tangy rainy-day snack.
You can switch up chillas by using different grains or adding additional condiments. Richa Agarwal makes fast, wholesome Dal Ka Chillas.
A silky, creamy dessert made from milk and cream that melts in the mouth.
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.
Does your mom or mother-in-law rustle up an exquisite sambar. Hemant Waje's does. Here is her recipe.
Rediff reader Ria Ganwani sent us this recipe of Swiss Chocolate Rolls.
Shravan is the time to get fresh colocasia leaves from the bazaar and magically transform them into spicy bites.
Add a splash of excitement to your cooking and create food enhanced with a touch of alcohol.
Dried mushrooms are gently simmered for an hour with garlic, herbs in this recipe. Fresh mushrooms, wine, cream, added before serving, further elevate the soup.
A fruity mousse, ready in 10 minutes... Make it for Mom!
Before the king of fruits takes its final bow of the season, a last delicious mango recipe courtesy Chef Neha Deepak Shah. A hat tip to the East, thickened coconut milk rice pudding is rolled up with mango slices.
Narali Bhat is a sweet coconut rice dish traditionally made in Maharashtra during Narali Pournima, the full moon day in the month of Shravan.
Chef Roopa Nabar presents spicy, earthy patties of mushrooms and potatoes, crisped in an air fryer till golden brown.
You never knew Veggie Spring Rolls were that easy to make until you tried Aditi Bose's crunchy recipe.
Make Chef Dinesh Mhatre's semolina flatbreads in 10 minutes with merely three ingredients.
It's not so hard to incorporate a variety of health-giving, glorious greens in your daily meals. Eight recipes that show you how.
There's no reason why you can't recreate street chaat recipes in your kitchen and make them healthier and more hygienically.
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.
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.
'This tragedy will not be the last -- you shall witness another tomorrow, perhaps another the day after, and increasingly more.'
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
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