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.
Spring calls for newly-harvested glossy vegetables and fruits, fresh flavours, light bites and colourful plates that match the cheerful mood of the season.
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.
All of India gets ready for the mid-winter harvest festival, turning out laddoos, Pongal, Puran Poli and other endless delights.
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.
Try a delightful meat-free version of this well-loved Parsi dish, that gets its dhamaka from a pungent spice paste.
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.
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.
A meal of hilsa curry with vegetables mixed in, poured over steamed rice, can make your Sunday perfect.
Chicken cooked up in a charred masala is a rural Maharashtra treat and tastes divine with rice or bhakri.
Sharada Ajmera will whip up this smoky delight for anyone who'd like to tuck into it.
Sutta Kathirikkai goes well with idli, dosa, chapattis and even rice.
Here's a soup overflowing with flavours, textures and proteins.
A simple recipe to make nachos canapes at home.
Tindli Alu is a very basic sabzi recipe. But nutritious and tasty. Use the same recipe to make a whole variety of easy vegetables.
Go light before the festive mithai binge begins.
Gouri Venugopal's sambar is unparalleled as far her daughter Durga and granddaughter Maya are concerned.
We're fully in winter mode and it's recommended you try out this traditional Gujarati dish with warm rotis and have a feast.
Kerala pumpkin curry has to be the best way to eat kadu. And ever tried an imli-ginger relish?
Fried eggplants cooked in a splendid thick curry.
Celebrate Thadri by rolling out this special Sindhi sweetbread.
A khatta-meetha amti with fresh coconut milk and undertones of garlic.
Wonderful and comforting, this savoury cake can be the highlight of your weekend.
A marriage of stuffed eggplant or brinjal and South Indian-flavoured rice has a new outcome.
Prepare the Vangi Bhat powder beforehand and store in an air-tight container and then make Eggplant Vangi Bhat in a jiffy.
Before winter ends, it's time to give undhiyu a try!
This light, tasty preparation can be eaten with ghee rice or even by itself.
A simple recipe for Bengali-style began bharta.
A fine alu curry for any mood or meal.
Treat yourself to this traditional preparation of mixed veggies cooked in spicy coconut gravy.
Traditional Italian fare made with eggplant, mozzarella and Parmesan cheese.
The emperor of pasta dishes is lasagne with its layers and layers of richness and taste.
Rediff.com's Hitesh Harisinghani joins the Patkar family as they say goodbye to Lord Ganesha.
Executive Chef Dinesh Mhatre of Hilton Mumbai International Airport shares three signature Maharashtrian recipes.
Give your favourite dal an upgrade with this recipe featuring a host of veggies.
This Mother's Day, strengthen the bond of love with your mother over delicious delicacies.
Crunchy cabbage, yoghurt-based makes Mor Kuzhambu served with ghe rice, fried fish and rice papad makes for a satisfying dinner.
Readers share their favourite rainy day recipes with us. You can too!
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