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.
Jackfruit season heralds the arrival of its tasty stirfry on our tables or better as part of banana leaf meals
This humble sabzi makes for a nutritious meal with warm rotis.
Salads can be both nutritious and plenty tasty. Add this mushroom salad to your weekend menu.
This weekday lunch or dinner stir fry ties together crisp bell peppers, sprouts/bok choy, nuts in a preparation that will go well with brown rice or quinoa. A dish full of crunch and nutrition, it's light too.
If you have not sampled these Chinese greens before, today's the day to do it.
Drumstick leaves is widely used in many South Indian recipes.
For those looking to follow a healthy diet, a combination of stir fried crunchy veggies makes for a delicious option.
Presenting the best food pics shared by our readers this week. You can share yours too! Simply click on this link #RediffFoodies.
Celebrity fitness trainer Yasmin Karachiwala shares her favourite quinoa stir fry recipe.
Discovering the stunning land of breathtaking temples.
Packed with punchy flavours, the chef's burnt garlic and black pepper paneer goes well with a Chinese meal.
A simple, flavoursome Maharashtrian meal that Alia Bhatt and Kareena Kapoor Khan tucked into.
Santula is a wholesome Odia vegetable dish, known for its subtle flavours. Unlike heavily-spiced curries, Santula relies on the natural taste of fresh vegetables enhanced only by minimal spices.
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.
The people of Bihar, usually cook food in mustard oil that adds pungency. They enjoy cooking and eating, tasty and healthy food using seasonal ingredients with aromatic local spices. Garlic, ginger and green chillies play a special role.
Priya Palan, a dietician at Zen Multispecialty Hospital, recommends a list of protein-rich vegetarian sources you can easily include in your diet.
Try making bitter gourd a different way -- grated, with onions and coconut adding extra body to the preparation.
Leafy greens are an essential part of Indian cooking, showing up in everyday meals as well as in unique regional specialities.
A sweet pulao is a yum way to bring in Baisakhi.
Spring calls for newly-harvested glossy vegetables and fruits, fresh flavours, light bites and colourful plates that match the cheerful mood of the season.
Chef Vikas Khanna has been shortlisted for the James Beard Awards 2026, placing him among the most revered names in the global culinary world.
Here's a simple recipe or breakfast or as an evening snack at home.
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.
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.
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
Lemon grass, often referred to as citronella, is a tall, reed-like herb prized for its bright, zesty scent and clean citrus taste. Widely used in Thai cuisine, it brings a refreshing, aromatic lift to soups, curries and stir-fries.
Whip up fluffy, golden Walnut Pancakes and serve it with fragrant maple butter.
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
Eggplant, also known as brinjal, aubergine, baingan and kathirikkai, is a most misunderstood and underrated vegetable that rocks a pulau, fish curry, stir fries, pasta, sandwiches and tastes soooo good just fried, as the Bongs will roundly tell you.
Yes, Punjabi cuisine is definitely much more than just Dal Makhni and Paneer Butter Masala!
A rustic spin on your favourite Palak Paneer.
Bajra or pearl millet is a wonderfully nutritious substitute to rice, and can be made into a tasty vegetable pulau.
TasteAtlas has unveiled its global line-up of top chicken dishes. It's no surprise that Butter Chicken is No 5.
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.
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.
Nothing uplifts a winter evening like soup.
Divya Nair suggests five versatile ways to put your dosa batter to good use.
Winters call for a heartening rasam made from this healthy legume.
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
© 2026 Rediff.com - Advertise with us - Disclaimer - Privacy Policy - Sitemap - Feedback - About us - Terms of use - Grievances