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.
We looked back at the 10 Recipes Rediff Readers Loved Most.
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.
Italian cuisine is proof that great flavour doesn't need complicated techniques or hard-to-find ingredients.
'It's a lifetime opportunity to cook for the most high-profile table of India. It's a matter of honour for me.'
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.
Over the years, with some amount of experimenting, I have learnt exactly what freezes well and what does not.
Who owns a recipe, and should one fight over its origins?
Bewitching fragrances and a symphony of sounds would herald the arrival of Chauthi in the Someshwar home.
These delightful idlis are great for breakfast or nashta.
You will be as smitten with this Singaporean soup as I was.
The zestful, satisfying mixed vegetable Italian soup makes for a special meal.
Drizzle some chilly sauce or tomato ketchup for added flavour.
This Muri Ghonto recipe has its origins in former East Bengal, present-day Bangladesh.
Learn how to cook up for Vegetarian Indian Samosas, Mangalorean-stye Kachoris and Mast Paneer.
Kerala pumpkin curry has to be the best way to eat kadu. And ever tried an imli-ginger relish?
Treat yourself to two of Chef Satish Arora's signature five-star dishes.
An intriguing pulau that could be a great lunch fixture
Green Tomato Days are here. Make the most of them.
Try making two not so preferable vegetables -- tinda and kadoo -- with these recipes.
Everyone must sample these tiny pan-fried idlis stuffed with onions or vegetables once before they die.
This versatile lentil salad can be a whole meal by itself or an accompaniment to a light evening repast.
A moderately spicy but finger-lickingly good recipe.
Amboli is a quintessential Malvani dish prepared with rice and mixed dal batter, soaked and grounded, then left to ferment overnight.
A wonderful addition to your weekend spread.
Prepare it fresh and serve it on the same day.
Rasam is my Amma's go-to solution for all ailments, be they a cold, cough, fever or a headache.
Dress up any fresh seasonal greens with an imli-dal-coconut koottu-style preparation.
Popular Indian cookbook chef Ritu Dalmia now offers a selection of vegetable yummies. We are bringing you recipes from her latest cookbook, one-a-day
Vidhya Pant remembers the Diwalis celebrated in her home in Shillong in the 1960s.
Escape the heat with two refreshing recipes by food blogger Vindhya Karwa.
A simple recipe made without onion and garlic.
An interesting non-vegetarian version of the beasan kadhi.
Popular Indian cookbook chef Ritu Dalmia now offers a selection of vegetable yummies. We bring you one more recipes from her latest cookbook. Today it's Wok-fried mushrooms rolled in pancakes!
Two South Indian recipes to be served with rice.
The lowly kadu is promoted to an awesome pumpkin soup.
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