From Vori-Vori to Arroz Tapado and Punjab's kulchas... This is what the world loves to eat!
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.
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.
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!
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!
Pradeep Suresh Pai shares his mother's treasured recipe for Dalitoy, a nourishing, warming Konkani classic from coastal Mangaluru that's super spicy.
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
"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.
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.
Paneer Dumplings, in a rich buttery sauce, with rice or pulau, is just the most cheering end-of-the-day meal.
Where are the best places to get vegan food in the world?
A fruity mousse, ready in 10 minutes... Make it for Mom!
Mint, fried potatoes and yoghurt elevates this easy recipe for a spicy chicken rice.
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.
The tiny maida puris, flavoured with pungent carom seeds, are popular fill-me-ups at Holi.
Healthy greens fenugreek or methi leaves needs a regular place in your menus. Also because it adds great extra flavour too.
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.
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.
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!
Gajjar halwa made from this dark variety of carrots is slightly more earthy-tasting than standard GH.
From royal kitchens to festive feasts, figs have long symbolised richness and warmth. In every form -- sweet or savoury -- they bring flavour, balance, goodness.
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 Bengalis have their own special variety of spicy-sweet tomato chutney usually had at the end of a meal.
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...
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.
'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".'
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.
It's a bewitching combo of greens with seafood.
'I'm feeling strong. I am feeling fit, and I am feeling ready to go,'
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.
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!
Monsoons are about corn. Reshma Aslam briskly transforms tender baby corn into a crispy, tangy rainy-day snack.
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.
Makhana or fox nuts/lotus seeds are another one of those wonderfoods -- said to contain plenty of antioxidants and micronutrients -- that needs a spot in your daily diet. Presenting 10 lovely makhana recipes.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
Does your mom or mother-in-law rustle up an exquisite sambar. Hemant Waje's does. Here is her recipe.
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.
© 2026 Rediff.com - Advertise with us - Disclaimer - Privacy Policy - Sitemap - Feedback - About us - Terms of use - Grievances