Sunita Harisinghani tranforms traditional carrot halwa into bite-sized Gajjar Halwa Laddoos that will make your sweet tooth dizzy with excitement.
It took years and years to bump into a green banana and learn how to eat it.
Bethica Das experiments with cranberries to make an enticing kind of Tamarind Rice.
Try this delicately-spiced simple alu recipe from Bihar.
Create a shrikhand using dragon fruit and enjoy the awesome results.
Why can't tikkis be made with millets and makhana?
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.
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.
Kashmiri cuisine is predominantly non-vegetarian, but also has some flavourful and unique vegetarian dishes.
'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.'
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.
Tribal food is more than sustenance -- it is memory, medicine, history and community.
A crisp, golden filo traybake which is layered with fragrant ginger-spiced butter and mincemeat and finished with crunchy walnuts.
Virtually guilt free, this interestingly spiced mixture contains nuts along with kabuli chana.
Try a delightful meat-free version of this well-loved Parsi dish, that gets its dhamaka from a pungent spice paste.
Master making a stew from the North Eastern state.
Halwa, a timeless Indian sweet that came to us from the Silk Route, is cherished for its richness.
Cook a full meal of intriguing Arunachali food and surprise a foodie loved one.
Try your hand at yummy dry fry Mangaluru clams. Or attempt this delicious Bengali preparation of prawns with taro leaves.
A traditional pahadi preparation, it uses a Garhwali spice called jakhiya, also called wild mustard or dog mustard, that gives a special kick.
Mediterranean meets tandoori in Chef Sarab Kapoor's inspired Mediterranean Tandoori Cauliflower And Broccoli.
The Sindhi version of India's beloved rice pudding is thicker and more velevety.
Andhra Pradesh and Telangana do a different kind of rice-jaggery-coconut sweet for Ganesh Puja -- steamed balls that taste just as delightful.
Two special dishes to include in your Onam feast.
Italian cuisine is proof that great flavour doesn't need complicated techniques or hard-to-find ingredients.
On the eve of Saraswati Puja, devotees traditionally prepare a yellow-coloured prasad for the Goddess of Knowledge. The offering can vary from Kolkata's Bhoger Khichuri to Motichoor Ladoos -- each region having their own sacred bhog, but always something yellow, the goddess' fave rang.
Try this simple and wholesome sabji recipe of ridge gourd with Bengal gram.
Leafy greens are an essential part of Indian cooking, showing up in everyday meals as well as in unique regional specialities.
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...
Don't like that unattractive-looking vegetable called suran? Sunita Harisinghani's cutlets will surely make you a fan of this veggie.
All about India's favorite summer beverage/dessert indulgences.
Whether it's adding richness to festive desserts or lending silkiness to everyday meals, malai brings an unmistakable depth of flavour to a dish, lifting it into the realm of the scrumptious.
TasteAtlas, a globally-recognised digital guide to food, just unveiled its rankings for 50 Best Potato Dishes. Four of our Indian favourites qualified.
A rustic spin on your favourite Palak Paneer.
Yes, Punjabi cuisine is definitely much more than just Dal Makhni and Paneer Butter Masala!
An introduction to the mellow flavours of Mizo cuisine.
Rediff reader Ria Ganwani sent us this recipe of Swiss Chocolate Rolls.
