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.
A traditional pahadi preparation, it uses a Garhwali spice called jakhiya, also called wild mustard or dog mustard, that gives a special kick.
A Bombay shaadi with singing, dancing, prayers and great food!
Divya Nair suggests five versatile ways to put your dosa batter to good use.
A stunning book on the Kumbh. And a recipe.
Chef Sneha Singhi presents a millet version with cucumber for an extra boost of goodness. Once the pre-prep is done, her Cucumber Millet Khichdi will be ready in under 15 minutes and looks so yum, you would want a bowl right away.
The biryani, happily, was the very definition of simple. light-textured, with a subtle tomato-ey twang, it reminded me a lot of a North Indian pulao. The flavour whack came from the sweet-sour Khatta Baingan simmered in a gravy of tamarind, jaggery, fried mustard seeds, and spices, served with it.
Kashmiri cuisine is predominantly non-vegetarian, but also has some flavourful and unique vegetarian dishes.
The bold-tasting spice hing or asafoetida is a gum resin, famously nicknamed stinking gum thanks to its strong sulphur-like smell. Derived from the roots of the Ferula asafoetida plant, that grows in places like Afghanistan and Iran, the intriguing-looking crystalline substance is also considered a kitchen superstar for its health benefits, according to Healthline.
In Tamil Nadu a steamed, spicy delicacy, looking like a modak, is made for Vinayak Chaturthi.
Does your mom or mother-in-law rustle up an exquisite sambar. Hemant Waje's does. Here is her recipe.
Andhra recipes for palate-pleasing pappu or dal.
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 sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
Dosa is often tastiest when made using a dal-rice batter and frying it crispy in plenty of ghee. That's not to say that dosas made without heavy amounts of rice and ghee can't taste rather yum too and make for nutritious light breakfasts.
Winters call for a heartening rasam made from this healthy legume.
Gouri Venugopal's sambar is unparalleled as far her daughter Durga and granddaughter Maya are concerned.
Tomatoes, before they ripen, make a great sabji.
Winter ushers in fat red chillies ideal for a exceptionlly tasty pickle.
Millets, dal and a bunch of spices can be steamed together for an awesome version of this rice cake.
Edamame + truffle oil + basmati rice = an exquisite combo.
The hit jodi of aloo and palak with a delicious tadka of garlic! What's not to love?
Warm up to winter with this delicious curry!
Winter greens served up with corn rotis must be had once before the cold weather departs.
Water chesnuts can be magically converted into a toasty warm winter evening snack.
Try this simple and wholesome sabji recipe of ridge gourd with Bengal gram.
This classic Maharashtrian dish is made without onions.
These simple home remedies aim to improve your overall health and keep your skin glowing, hair healthy and body pain-free no matter how cold it gets, says Smita Naram, co-founder, Ayushakti.
Chilas or kuttu ka aatta pancakes stuffed with vegetables is a fasting treat.
Healthy bhi, tasty bhi! This is a perfect Diwali snack for the calorie conscious.
Eating after fasts is about lightly-prepared foods, like sauteed green banana sabzi.
Corn cooked up with colocasia leaves or arbi ka patta is a Maharashtrian special.
A no-onion, no-garlic potato dish for Pitru Paksha.
These hot and crispy vadas are perfect with hot chai.
Pair this with bhaat or steamed rice for a simple, sumptuous meal.
Grab a small bunch of phodshichi bhaji the next time you spot it in the market and rustle up a healthy dish for your family.
A tad sweet, but chatpata too, this distinctive Mahrashtrian dish is a festive special.
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