Whip up fluffy, golden Walnut Pancakes and serve it with fragrant maple butter.
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.
A celebration of Eid isn't over till the last morsel of that special, home-cooked Mutton Biryani has been had.
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
A favourite breakfast food or snack with your chai.
A stir-fry with an adequate range and volume of vegetables, that incorporates a little protein, be it paneer or tofu or something else, is a hearty, carb-free meal by itself, that will keep you full for several hours.
Divya Nair suggests five versatile ways to put your dosa batter to good use.
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.
Mustard-crusted air-fried fish is a refreshing start-the-week entree. Chef Roopa Nabar serves it with lightly-cooked broccoli.
Nothing uplifts a winter evening like soup.
Chef Sneha Singhi presents a millet version with cucumber for an extra boost of goodness. Once the pre-prep is done, her Cucumber Millet Khichdi will be ready in under 15 minutes and looks so yum, you would want a bowl right away.
Step into the world of wholesome eating and try these delicious ragi recipes, where ancient grains meet modern flavours.
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
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.
Tribal food is more than sustenance -- it is memory, medicine, history and community.
Election results may be shifting the political landscape in Bihar. But the state's culinary legacy stands firm. As the new government prepares to take charge, let's look at the timeless flavours and a few recipes that define Bihar.
Sunita Harisinghani tranforms traditional carrot halwa into bite-sized Gajjar Halwa Laddoos that will make your sweet tooth dizzy with excitement.
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.
Christian communities across different states of India have unique family recipes for home-cooked meals to celebrate Christmas,
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.
Try this delicately-spiced simple alu recipe from Bihar.
Golden, crispy Air-Fried Roast Chicken is an entree that's show-stopping enough for a special meal, but healthy enough for a weekday dinner.
Election times in India are also Laddoo Times. Politics and laddoos have always gone together and laddoos really come into their own post chunavs.
The milky bread-based sweet is softened by sugar syrup and garnished with pistachios.
India's favourite teatime indulgence, the samosa, comes with many kinds of stuffings.
Dal Dulhan is a warming traditional dish from Bihar, says Pratibha Kumari Singh, often prepared on relaxed family days when something hearty yet homely is desired.
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...
Adrika Anand delves into the world of Bohri food to learn how to make the mutton-in-porridge Khichada and the nut-based mutton curry.
'The recipe is very simple with very few ingredients, but the end product is just amazing and mouthwatering. They are visually very attractive with their vibrant dark pink/red colour.'
Why can't tikkis be made with millets and makhana?
A crisp, golden filo traybake which is layered with fragrant ginger-spiced butter and mincemeat and finished with crunchy walnuts.
Kashmiri cuisine is predominantly non-vegetarian, but also has some flavourful and unique vegetarian dishes.
Halwa, a timeless Indian sweet that came to us from the Silk Route, is cherished for its richness.
All about India's favorite summer beverage/dessert indulgences.
Virtually guilt free, this interestingly spiced mixture contains nuts along with kabuli chana.
Create a shrikhand using dragon fruit and enjoy the awesome results.
Try a delightful meat-free version of this well-loved Parsi dish, that gets its dhamaka from a pungent spice paste.
A traditional pahadi preparation, it uses a Garhwali spice called jakhiya, also called wild mustard or dog mustard, that gives a special kick.
