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.
Tomato? Yup, tomato is the mainstay of this gorgeous halwa.
Chenna Poda translates to mean burnt cheese. That's precisely what this delightful sweet is.
Two types of cabbage give this Chinese rice its crunchy but excellent flavour.
A silky, creamy dessert made from milk and cream that melts in the mouth.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
'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".'
Rediff reader Ria Ganwani sent us this recipe of Swiss Chocolate Rolls.
Try this simple and wholesome sabji recipe of ridge gourd with Bengal gram.
Investors who constantly hop between 'top-performing' funds often end up earning far lower returns than the very funds they invest in -- simply because they enter late and exit early. Best investors don't chase returns, they chase discipline, says Ramalingam Kalirajan.
Gajjar halwa made from this dark variety of carrots is slightly more earthy-tasting than standard GH.
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.
Does your mom or mother-in-law rustle up an exquisite sambar. Hemant Waje's does. Here is her recipe.
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
The Bengalis have their own special variety of spicy-sweet tomato chutney usually had at the end of a meal.
rediffGURU Dr Deepa Suvarna, a pediatrician with 25 years of experience, debunks common myths related to health and nutrition of kids.
Hitesh Harisinghani's mother learned to make sambhar from his nani. Packed with vegetables, it has a dash of sweetness from the jaggery, and sour from tamarind and tomatoes.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
Halwa can be created from anything, from mung dal to doodhi and carrots. Potatoes make for a wholesome halwa.
Sweet potatoes, with a light seasoning using coconut oil, and a touch of fresh grated coconut, makes a grand combo with rotis.
If you make prawns, using this very precise and methodical recipe, it is sure to turn out like it came all the way from Kerala straight to your plate.
Presenting the most-viewed recipes this year.
'This tragedy will not be the last -- you shall witness another tomorrow, perhaps another the day after, and increasingly more.'
These crunchy, sugar-coated puri-like sweets are a significant part of the mahaprasad offered at the Jagannath temple in Odisha.
Very small prawns can be made into a kind of chutney that greatly soups up your average meal.
The 2025 Redefined Thar takes that phenomenal, rugged capability and wraps it in a shell of genuine usability. Rajesh Karkera/Rediff simply cannot stop raving about the offroad civilised beast.
This delicious bowl of coconut milk kheer is hard to resist.
Tomatoes, before they ripen, make a great sabji.
'Rava roasted in shudh desi ghee, garnished with saffron and cardamom, sweetened with sugar or jaggery is heaven on a plate' says Taruna.
A simple, one-pot dish of fragrant basmati rice, spices and fresh fish.
Make a simple, delicious jaggery and suji halwa in your microwave.
The dark green fleshy Malabar spinach adds special flavour to a Mangalorean crab curry.
Sprouts, walnuts, carrots, lemon, avocados on toast is bound to be a healthy way to start your day.
Incorporating millets into your breakfast is always a good idea.
Something light, refreshing and healthy at the beginning of the week.
Soft on the inside, crisp on the outside, falafels taste divine eaten piping hot, dipped in hummus or rolled in pita or a flatbread.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
This sweet is vegan, gluten-free and not very sugary.
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