We looked back at the 10 Recipes Rediff Readers Loved Most.
The amazing story of how a little known cheese from Ladakh stunned the world!
Packed with punchy flavours, the chef's burnt garlic and black pepper paneer goes well with a Chinese meal.
Priya Palan, a dietician at Zen Multispecialty Hospital, recommends a list of protein-rich vegetarian sources you can easily include in your diet.
Rice, mung dal, milk, ghee and aromatic spices are the backbone of this creamy savoury Pongal that will melt in your mouth and make your morning or afternoon.
Spare tomatoes can be converted quickly into fragrant, aromatic South-style Tomato Rice.
In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
Maamouls are classic Middle Eastern cookies that have a festive appeal even before you take a bite.
Whip up fluffy, golden Walnut Pancakes and serve it with fragrant maple butter.
From coastal rasois to hill homes, festive dishes are usually special to a family and so are the grand meals that families gather for and sit down to eat either on Christmas Eve or on Christmas Day.
India has a tradition of stuffing its vegetables. Usually with a pungent masala and fresh ingredients, but sometimes even with mince meat. The stuffing of the sabzi turns simple vegetables into particulalry tasty delights.
You can switch up chillas by using different grains or adding additional condiments. Sangita Agrawal makes fast, wholesome Dal Ka Chillas.
A legendary Santa Cruz, Mumbai snack stall continues to win hearts with its hot, fresh Vada Pavs and bhajiyas. Here's a look at the story behind Balaji Vada Pav Corner and a step-by-step recipe for their crunchy Mung Dal Bhajiyas.
Dal has two great things going for it -- made from lentils, it's amazingly nourishing, nutritious. Secondly, can healthy food be any tastier? Equally wonderful is the number of ways and the range of lentils used in India to prepare a daily dal, with variations abounding from home to home across north India above the Vindhyas. Choose your today's recipe from this range of concoctions, all packed with tradition.
After 40 days of Lent -- when Christians all over India forego meat, seafood and eggs and sometimes additional favourite items like desserts etc -- Easter lunch is time to break fasts. It's often a cosy family lunch with traditional meat dishes. But larger spreads are also planned with a variety of tempting items. Let us help you plan it...
Soft, bite-sized baby idlis are layered with a spiced minced meat mixture as they steam and the result is a delightful north-South fusion teatime treat.
Chef Kunal Kapoor has a quick snack solution for something to munch on in front of the television as you watch your new season of a favourite series.
Divya Nair suggests five versatile ways to put your dosa batter to good use.
A favourite breakfast food or snack with your chai.
Nothing uplifts a winter evening like soup.
Kagiso Rabada, the Gujarat Titans' fast bowler, has been impressed by Vaibhav Sooryavanshi's fearless six-hitting in the IPL. Rabada acknowledged Sooryavanshi's talent and X-factor, noting his fast hands and lack of fear.
All about India's favorite summer beverage/dessert indulgences.
We'd love to know about your mother too. What makes her truly special? What's that one memory that captures her spirit, her strength or even her quirks? Write in to us at getahead@rediff.co.in (Subject: Mother's Day) and share your story. Do mention your full name, your mother's full name and where you are from. Don't forget to share photographs -- your mother's, you with your mother...
Add a burst of flavour to your khaana with a range of exotic chutneys. Take your pick!
Kodava food or cooking from Kodagu/Coorg in Karnataka is unique for reflecting its forest ecology, martial culture and agriculture, starkly different from the typical rice-and-coconut heavy coastal cuisines of South India.
Sunita Harisinghani tranforms traditional carrot halwa into bite-sized Gajjar Halwa Laddoos that will make your sweet tooth dizzy with excitement.
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
A wee round of easy baking is a chance to serve up a simply scrumptious breakfast. These rolls come out of the oven piping-hot, golden, melty with cheese, each swirl hiding a riot of flavours. Recipe: Rama Muralidharan.
Quite an exotic and fancy-looking vegetable creation by Chef Roopa Nabar.
Bethica Das experiments with cranberries to make an enticing kind of Tamarind Rice.
A wondrous blend of sweet, spicy, and tangy flavours, Gujarati food means an immensely diverse range of vegetarian dishes.
Mustard-crusted air-fried fish is a refreshing start-the-week entree. Chef Roopa Nabar serves it with lightly-cooked broccoli.
This zesty salad offers a burst of sunshine in every bite... It combines grapefruit and orange segments with creamy yoghurt, spiced walnuts, mint and is a refreshing way to fuel your day.
Try this delicately-spiced simple alu recipe from Bihar.
The tiny maida puris, flavoured with pungent carom seeds, are popular fill-me-ups at Holi.
Kadhis made from yoghurt have many avatars all over India. It takes on countless forms. Creamy and thick in the north with the addition of besan and malai-wallah dahi. Coconut-rich in the south or the thinner Mor Korumbu. Much sweeter in the west.
From festive breakfasts to iconic fish preparations, Parsi cuisine is a beautiful blend of sweet, sour and spicy traditions that have been passed down for generations. Explore the flavours, stories and culinary personalities behind each recipe which balances comfort, nostalgia and celebration in every bite
The milky bread-based sweet is softened by sugar syrup and garnished with pistachios.
Jazz up a plain omelette with a few mushrooms and spinach and you have a gourmet breakfast. Hitesh Harisinghani shows you how.
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