We looked back at the 10 Recipes Rediff Readers Loved Most.
Hanuman Janmotsav marks Lord Hanuman's birthday. Treat him to laddus, fruit and more.
Utilising banana leaves in cooking is a technique used for centuries across India and other parts of the world too
It's a dip that's tasty, packs a crunch and brims with powerful nutrients.
This is no ordinary Anjeer Ka Ice Cream!
Neer dosa is a delicate, paper-thin South Indian rice crepe that sits lightly on the stomach, contains minimal energy value, is naturally free from gluten, and is typically prepared without any added fats. Its nutritional profile and taste can be enhanced by including egg within the mixture or pairing it with a gently cooked egg on the side. This upgraded version makes for a wholesome morning meal that leaves you feeling comfortably full while fitting well into a balanced eating routine and supporting healthy weight control.
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.
A sweet pulao is a yum way to bring in Baisakhi.
Edamame like you have never had before.
Apples have so many uses in cooking, from being the star of a dessert to making for inventive snacks or even a warming drink.
Ghanta Tarkari is a classic Odia dish prepared using a mix of seasonal vegetables, often cooked in large batches and shared with family and neighbours.
Reduce your reliance on gas usage and distribute the cooking of your meals between your toaster, microwave, electric kettle or air-fryer.
Karwar, a coastal town in the Uttara Kannada district of Karnataka, is known for its many culinary traditions, reflecting the numerous communities that make this region their home.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
Zunka is festive, quick to rustle up and possesses a homey yumminess. Serve it with bhakris.
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.
Chef Varun Inamdar incorporates millets in a coastal Homestyle Prawn Curry.
Easter celebrations in north Indian Christian households are special in their own way. The reflective period of Lent is followed by joyful, food-rich celebrations with strong community and family bonding.
Arm yourself with these two salads this summer.
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.
Try making bitter gourd a different way -- grated, with onions and coconut adding extra body to the preparation.
Millets add earthy richness to a soup, especially ragi.
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
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.
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.
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.
A celebration of Eid isn't over till the last morsel of that special, home-cooked Mutton Biryani has been had.
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
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.
Whip up fluffy, golden Walnut Pancakes and serve it with fragrant maple butter.
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.
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