Beans cooked with boiled legumes is a great everyday tadkari to pack in your lunch tiffin,
The Recipe for a North Indian yoghurt-chawal.
It took years and years to bump into a green banana and learn how to eat it.
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.
Reduce your reliance on gas usage and distribute the cooking of your meals between your toaster, microwave, electric kettle or air-fryer.
Ramanunni Nair's spicy chicken recipe can be served up with rice, rotis or Malabar parottas.
Try making bitter gourd a different way -- grated, with onions and coconut adding extra body to the preparation.
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.
Maamouls are classic Middle Eastern cookies that have a festive appeal even before you take a bite.
We looked back at the 10 Recipes Rediff Readers Loved Most.
Divya Nair shares the recipe for the perfectly-cooked salmon to be served with imperfect-looking mushroom pt and mashed potatoes, cooked with lots of love.
Bethica Das experiments with cranberries to make an enticing kind of Tamarind Rice.
Kadhis made from yoghurt have many avatars all over India. It takes on countless forms. Creamy and thick in the north with the addition of besan and malai-wallah dahi. Coconut-rich in the south or the thinner Mor Korumbu. Much sweeter in the west.
Create a shrikhand using dragon fruit and enjoy the awesome results.
'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.'
You can't go through life without a jar of South Indian tomato chutney in the you fridge.
Chef Varun Inamdar's recipe for Chitranna is mildly spiced, nourishing and can be eaten over a few days.
Election times in India are also Laddoo Times. Politics and laddoos have always gone together and laddoos really come into their own post chunavs.
Living away from home can be tough, especially if you have to cook on your own or rely on takeaways. Simple solutions for you!
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
Does your mom or mother-in-law rustle up an exquisite sambar. Hemant Waje's does. Here is her recipe.
A fragrant, spiced yoghurt-cashew curry is the place for fillets of rohu.
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.
A marriage of stuffed eggplant or brinjal and South Indian-flavoured rice has a new outcome.
Millets, dal and a bunch of spices can be steamed together for an awesome version of this rice cake.
A stunning book on the Kumbh. And a recipe.
Bored of rava upma? Try this savoury pancake recipe.
A finger-licking dish of crabs and moringa leaves.
Soft on the inside, crisp on the outside, falafels taste divine eaten piping hot, dipped in hummus or rolled in pita or a flatbread.
These delightful idlis are great for breakfast or nashta.
Have you ever eaten as satisfying a breakfast as potato fried up with tapioca pearls?
Over the years, with some amount of experimenting, I have learnt exactly what freezes well and what does not.
Simple, easy laddoos to up the festive mood.
