A garden-fresh punch, with a lovely kick, it contains cucumber, lime juice and a generous quantity of basil.
Cauliflower can be made into a smoky, tasty bharta, with a little roasting and the addition of a few simple ingredients.
What's the best way to fight off the heat? Why with dahi, of course. We offer you a range of recipes -- from beverages, raitas to curries and desserts -- that showcase how wonderfully dahi transforms everyday dishes.
Spicy, crunchy, this nutty snack complements both the rainy season and the ongoing sporting carnivals.
Cook your summer weather sabzis before the season goes.
A simple and extremely nourishing lentil like whole green mung finds its voice in a Mangalore-style prep.
We looked back at the 10 Recipes Rediff Readers Loved Most.
A simple and yummy dessert that combines milk chocolate, orange zest, and the crunch of Turkish hazelnuts.
Across India, pickling is more than a method of preservation. It is a seasonal ritual, deeply tied to climate, geography, and local ingenuity. Presenting two recipes...
India's favourite teatime indulgence, the samosa, comes with many kinds of stuffings.
Jazz up green bell peppersto make a special accompaniment to your rotis or bhakri or bhaath.
A modern, fuss-free take on the traditional Turkish classic. Spicy, juicy, and perfect for entertaining.
What happens when a festive Indian mithai meets booze and a cocktail shaker? The result is the indulgent Kesar Ghewar Martini. Inspired by the delicate flavours of ghewar, this creamy cocktail combines vodka with saffron-cardamom syrup, fresh lemon juice and rose water. A splash of chilled cream lends it a smooth richness, while saffron adds an elegant finishing touch.
A creamy, earthy risotto elevated with a crunchy, aromatic hazelnut topping.
A sweet treat that pairs the smooth flavour of chocolate with the crunchy texture of hazelnuts.
Heerekayi ennegai is a stuffed curry from Karnataka made with ridge gourd cooked in a masala of peanuts, coconut, jaggery, tamarind and spices.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
An easy, cheesy recipe you must try this monsoon.
This recipe for Basale Marwai Gassi offers a taste of coastal Karnataka by combining fresh clams and Malabar spinach in a spicy, coconut-based curry.
Kala Chana Guguni is a Bihar staple. It surfaces at family gatherings or festive celebrations. And is usually whipped up when guests come visiting and homes are filled with laughter and stories.
These yummy shallow fried tikkis, made of soya nuggets and seaweed, are so easy and simple to prepare. They are irresistible as starter or party snacks.
Cucumber Tambuli is a cooling dish from Karnataka.
I love mushrooms in everything. Let me clarify here that I am talking about button mushrooms only -- all the others kinds, for a want of a better word, feel 'meaty' and I am vegetarian.
Cold monsoon weekends need warming up. Zingy, citrus-forward Monkey Jam Sour is just what the doc ordered ;).
Every time you step into the kitchen it's quite possible to create a version of eggs that's far tastier than the last time you made eggs.
This rustic khichdi is the epitome of ghar ka khanna. Whole masoor dal is cooked with rice, spices and coconut milk and served with a generous blob of ghee.
In many Karnataka homes, a fragrant ripe jackfruit dosa, lovingly called Pelekai Polo, is fried up. Some families refer to this dosa as Ponsa Polo.
Jackfruit is one of India's most versatile ingredients, moving effortlessly between savoury and sweet. Used both raw and ripe, Jackfruit finds a place in regional kitchens across the country in remarkably different forms.
The simplest and tastiest way to make bok choy.
One of Odisha's oldest and most cherished sweets is Arisa Pitha.
Colourful and bursting with yumminess are these Mediterranean flatbreads which bring together the best of fresh produce.
Opt for lots of nutrition in a glass -- whip up creamy avo with walnuts and mango.
Sabudana Khichdi, popular especially in western India, is often had for breakfast. It is cooked up with peanuts, cubes of potatoes, chopped green chillies and tapioca pearls. Replace the peanuts with toasted walnuts to get a different effect.
Chainsoo is a simple, comforting Pahadi dal that's a good match for just steamed rice.
We continue unveiling a series of exceptional recipes using avocados.
Long before it became fashionable as a plant-based substitute, Indians had transformed the humble green banana into an astonishing range of dishes. One of the most adaptable ingredients in your kitchen, it is also nutritious and affordable.
These soft, golden-brown bites by Chef Roopa Nabar get their look and taste from jaggery, lentils and cardamom. Fenugreek and a dash of salt add an unsual flavour too.
My doctor neighbour makes the best Chole -- not too spicy, not too thick, tangy and delicious.
A newcomer to non-vegetarian cooking, Divya Nair shares a recipe of prawns ghee roast, spice perfected to her son's liking.
An okra dish with peanuts and sesame that will win you over in a jiffy.
