We looked back at the 10 Recipes Rediff Readers Loved Most.
This Thursday, March 19 begins the Maharashtrian new year. Gudi Padwa is brought in with traditional rituals that revolve around a new kalash. There is rangoli too. And flowers. An a spectacular array of food.
Spring calls for newly-harvested glossy vegetables and fruits, fresh flavours, light bites and colourful plates that match the cheerful mood of the season.
Apples have so many uses in cooking, from being the star of a dessert to making for inventive snacks or even a warming drink.
Reduce your reliance on gas usage and distribute the cooking of your meals between your toaster, microwave, electric kettle or air-fryer.
International Tiramisu Day is the perfect excuse to celebrate one of the world's most loved desserts, a delightful combination of creamy layers, bold coffee notes, and pure indulgence. While the classic tiramisu will always have our hearts, it's also a dessert that welcomes creativity. This year, we're celebrating the occasion with three delicious twists that bring new flavours and textures to the table.
Zunka is festive, quick to rustle up and possesses a homey yumminess. Serve it with bhakris.
Chef Varun Inamdar incorporates millets in a coastal Homestyle Prawn Curry.
Bisi Bele Bhaat, the traditional Indian one-pot meal that is the Southern answer to Khichdi, combines rice, lentils, vegetables, spices.
Chef Varun Inamdar creates tasty little baby vegetable cakes or galettes from ragi or finger millets.
Pears with roasted turnips does make an unusual, yummy soup.
Millets add earthy richness to a soup, especially ragi.
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
Jazz up green bell peppersto make a special accompaniment to your rotis or bhakri or bhaath.
If there is one dish that captures the soul of slow cooking it has to be Khichda, an Eid special for the Bohri community.
Cooking up pasta with pesto made from kale, tofu, walnuts and basil makes for an intriguing dish far more gourmet than you can imagine.
Himachali cuisine is simple and hearty. It's seasonal and robust too, being deeply-rooted in mountain life and shaped by cold climate and slow-cooking traditions.
A celebration of Eid isn't over till the last morsel of that special, home-cooked Mutton Biryani has been had.
Try this elegant adaptation of a traditional creamy Italian pasta.
All of India gets ready for the mid-winter harvest festival, turning out laddoos, Pongal, Puran Poli and other endless delights.
Packed with punchy flavours, the chef's burnt garlic and black pepper paneer goes well with a Chinese meal.
In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
Whip up fluffy, golden Walnut Pancakes and serve it with fragrant maple butter.
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.
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.
Sunita Harisinghani tranforms traditional carrot halwa into bite-sized Gajjar Halwa Laddoos that will make your sweet tooth dizzy with excitement.
Maamouls are classic Middle Eastern cookies that have a festive appeal even before you take a bite.
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.
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.
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.
Try this delicately-spiced simple alu recipe from Bihar.
A favourite breakfast food or snack with your chai.
Bethica Das experiments with cranberries to make an enticing kind of Tamarind Rice.
Quite an exotic and fancy-looking vegetable creation by Chef Roopa Nabar.
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.
Nothing uplifts a winter evening like soup.
Divya Nair suggests five versatile ways to put your dosa batter to good use.
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.
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