A silky, creamy dessert made from milk and cream that melts in the mouth.
Try all sorts of funky new stuffings while making modaks. Khoya or rich milk solids spiked with saunf makes a splendid variety of modaks.
Two types of cabbage give this Chinese rice its crunchy but excellent flavour.
It's a bewitching combo of greens with seafood.
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...
Rediff reader Ria Ganwani sent us this recipe of Swiss Chocolate Rolls.
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.
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.
A fruity mousse, ready in 10 minutes... Make it for Mom!
Shravan is the time to get fresh colocasia leaves from the bazaar and magically transform them into spicy bites.
There's no reason why you can't recreate street chaat recipes in your kitchen and make them healthier and more hygienically.
It's not so hard to incorporate a variety of health-giving, glorious greens in your daily meals. Eight recipes that show you how.
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.
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.
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.
Add a splash of excitement to your cooking and create food enhanced with a touch of alcohol.
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
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.
We have already introduced you to a bunch of delectable fish curry recipes. It's now time to delve into the best of preparations for frying up fish. We threw in too a grilled recipe and a partially baked dish. Read on and start drooling!
Gajjar halwa made from this dark variety of carrots is slightly more earthy-tasting than standard GH.
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.
Mint, fried potatoes and yoghurt elevates this easy recipe for a spicy chicken rice.
The tiny maida puris, flavoured with pungent carom seeds, are popular fill-me-ups at Holi.
Paneer is a favourite food of all Indians everywhere. There has to be a paneer recipe on every restaurant menu, at every shaadi, for parties, inside pulavs, on cocktail snack platters, stuck into dosas or sandwiches, atop pizzas etc etc. Choose a scrumptious paneer recipe from any of our lucky 21 and hit the kitchen!
The Bengalis have their own special variety of spicy-sweet tomato chutney usually had at the end of a meal.
Many of our dishes need a dash of sweetness. Choose recipes that opt for honey as the sweetener, to add more honey to your diet.
Michelin-star Chef Hemant Mathur, who helms SAAR Indian Bistro at Times Square, New York City, conjures a chai-time soybean-lentil snack with pepper and garam masala accents. It's vegan too and served with his take on tomato salsa.
Holi celebration menus need planning. A good mix of sweets and savouries as well as ice-cold drinks because Holi is usually a hot day. We have handpicked 11 recipes just for you!
Dosa is often tastiest when made using a dal-rice batter and frying it crispy in plenty of ghee. That's not to say that dosas made without heavy amounts of rice and ghee can't taste rather yum too and make for nutritious light breakfasts.
Aditi Bose suggests a quick lunch recipe. Her easy stir fry Veggie Fried Rice bursts with flavour and colour.
Bengali food... Who doesn't love it? Especially if you're a fish lover or hard-core non-vegetarian. Machh, mangsho, shorshe... If you've ever said "Machh-mangsho na thakle bhalo lage na!" then this roundup of Bong recipes, that will make feel like you're in a Kolkata kitchen, is for you. Ebar pet pujo hok!
For those swapping rice, flour or aatta for better carbs, opt for veggie chilas made with chickpea flour.
Adding walnuts to koftas, that were moulded out of paneer and malai, adds an interesting smoky, nutty backbone to them. They are then popped into a chilly, tomato gravy.
Hitesh Harisinghani's mother learned to make sambhar from his nani. Packed with vegetables, it has a dash of sweetness from the jaggery, and sour from tamarind and tomatoes.
Baby Prawns Or Jawla Chutney Along the coast, from Maharashtra to Mangalore, tiny dried prawns get dressed up with coconut, onions and more to become a spectacular relish. Recipe by Manisha Kotian.
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