There's no reason why you can't recreate street chaat recipes in your kitchen and make them healthier and more hygienically.
Struggling to find ways to incorporate millets tastily into your diet? Chef Vicky Ratnani has got you covered.
There's no reason why you can't recreate street chaat recipes in your kitchen and make them healthier and more hygienically.
Priyanka Arun cooks up spicy sprouts and fills them into baked pastry (maida) cups to make her spicy-sweet-chatpata Katori Chaat.
India's favourite teatime indulgence, the samosa, comes with many kinds of stuffings.
All of India gets ready for the mid-winter harvest festival, turning out laddoos, Pongal, Puran Poli and other endless delights.
Mediterranean meets tandoori in Chef Sarab Kapoor's inspired Mediterranean Tandoori Cauliflower And Broccoli.
This Valentine's Day, put together a 10/10 meal with just the right liquor, be it a wine or a malt.
Kadhi and samosas do make an exciting combo, believe it or not! There's something simply wonderful about crispy crunchy samosas topped with spiced yoghurt kadhi. Recipe courtesy: Chef Sneha Singhi.
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.
Reader Tanu Pathak shares this recipe of an unusual yet very sumptuous starter or snacks for Diwali.
TasteAtlas, a globally-recognised digital guide to food, just unveiled its rankings for 50 Best Potato Dishes. Four of our Indian favourites qualified.
Have some chatpata chaat is always fortifying.
It's time for some desi chaat with a burst of hatke flavours.
A chatpata chaat to make your tastebuds do a dance.
Rediff reader Ria Ganwani sent us this recipe of Swiss Chocolate Rolls.
Spicy, crunchy, crispy and tangy, this chaat hits all the right spots.
Chickpeas, darkened with tea leaves and spiced up with cinnamon, bay leaves and other spices is a fine accompaniment to puris, bhature, rotis or even rice.
Delicious snacks, parathas made from sabudana.
The tiny maida puris, flavoured with pungent carom seeds, are popular fill-me-ups at Holi.
During the mango season we use mangoes to make everything, starting from a breakfast juice, to a midday summer cooler, to a currry, in chaat, in parathas, in rice, as dessert or ice cream, as chutney and pickle. Every bit of a mango is used in different stages of ripening as well.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
The mango season is upon us and in India we use mangoes to make everything, starting from a breakfast juice, to a midday summer cooler, to a currry, in chaat, in parathas, in rice, as dessert or ice cream, as chutney and pickle. Every bit of a mango is used in different stages of ripening as well.
Priyanka Arun sent us this recipe. You can share yours too!
These hot and crispy vadas are perfect with hot chai.
Rediff reader Shailja Gonsalves sent us this nutritious chaat recipe. Do you have a healthy recipe to share? Email it to us!
Basic fermented rice is served up with a wide range of ingredients to make a wonderfully, comforting meal.
Pitha is a snack, which can be had with Chole Chaat or just a cup of tea.
Delicious and simple tea-time recipes for your post-lunch hunger pangs.
Chef Saransh Goila shares a healthy and tasty recipe that you should try.
Water chesnuts can be magically converted into a toasty warm winter evening snack.
In the second part of a week-long series, we bring you a recipe from 'Is Wheat Killing You?' by renowned clinical nutritionist Ishi Khosla.
Earthy mushrooms, stuffed, pair well with the fresh cream and hung curd-cheese sauce.
Looking for party starters for New Year?
Ameya Warty feels his concoction of stuffed paneer will be a showstopper at your home every time you make it.
Jerson Fernandes, executive chef of Novotel Goa Dona Sylvia Resort shares his special recipe.
You can turn out dairy-free bites using tofu instead of paneer.
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