Crisp, nutty patties made from tender banana blossoms, spiced and air-fried.
Two types of cabbage give this Chinese rice its crunchy but excellent flavour.
A hara mince uses a paste of fresh coriander and other herbs to give it its colour and distinctly different swaad.
It's not so hard to incorporate a variety of health-giving, glorious greens in your daily meals. Eight recipes that show you how.
Warm, flaky gujiya, that are just mildly sweet, are so Holi. Although they are just as popular at Diwali too.
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.
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!
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.
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.
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!
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
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.
A fruity mousse, ready in 10 minutes... Make it for Mom!
Pradeep Suresh Pai shares his mother's treasured recipe for Dalitoy, a nourishing, warming Konkani classic from coastal Mangaluru that's super spicy.
Mint, fried potatoes and yoghurt elevates this easy recipe for a spicy chicken rice.
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.
The tiny maida puris, flavoured with pungent carom seeds, are popular fill-me-ups at Holi.
Paneer Dumplings, in a rich buttery sauce, with rice or pulau, is just the most cheering end-of-the-day meal.
From Vori-Vori to Arroz Tapado and Punjab's kulchas... This is what the world loves to eat!
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.
Healthy greens fenugreek or methi leaves needs a regular place in your menus. Also because it adds great extra flavour too.
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!
"Be very kind to yourself. Start with small things. If you really want to do it, nothing is going to stop you." Mumbai based, 26-year-old Aayushi Tailor shares her weight loss journey in a candid chat with Rediff's Rishika Shah.
Where are the best places to get vegan food in the world?
Gajjar halwa made from this dark variety of carrots is slightly more earthy-tasting than standard GH.
The recipe for Indian higher education institutions to succeed in the global markets is excellence in academics, promoting contemporary socially relevant material, and enabling individuals (learners) to realise their full potential, suggests N Ravichandran.
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.
The Bengalis have their own special variety of spicy-sweet tomato chutney usually had at the end of a meal.
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.
Try all sorts of funky new stuffings while making modaks. Khoya or rich milk solids spiked with saunf makes a splendid variety of modaks.
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.
From royal kitchens to festive feasts, figs have long symbolised richness and warmth. In every form -- sweet or savoury -- they bring flavour, balance, goodness.
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...
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!
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.
