Two types of cabbage give this Chinese rice its crunchy but excellent flavour.
Make the ragi batter in advance and store it in the refrigerator. It comes handy when you're short of time in the kitchen.
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.
Why opt for processed rava when you have a healthy, diabetic and heart-friendly recipe onn hand?
A great breakfast option, they make for a tasty lunchbox meal as well.
An open sandwich that will bring delight to the faces of your children when they open their lunchboxes.
Tomatoes, before they ripen, make a great sabji.
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.
Bored of rava upma? Try this savoury pancake recipe.
Very small prawns can be made into a kind of chutney that greatly soups up your average meal.
Will you try the actor's version of the popular Mumbai street-side snack?
These hot and crispy vadas are perfect with hot chai.
Tandoori is always a winner, especially if it's simple and speedy.
Basic fermented rice is served up with a wide range of ingredients to make a wonderfully, comforting meal.
Leftover rice is the versatile ingredient that can be used to make quick and easy idiyappam.
Winter ushers in fat red chillies ideal for a exceptionlly tasty pickle.
You can't go through life without a jar of South Indian tomato chutney in the you fridge.
An appetiser or meal far tastier than tandoori chicken.
The very thought of certain deep-fried snacks gets your digestive juices going. Why not make them healthier?
Have some chatpata chaat is always fortifying.
This festive season, Indian homes are mixing global luxury with personal touches using heirloom fabrics, handmade decor, and nostalgic menus to create celebrations that feel both grand and intimate.
An age-old recipe for a savoury dish from Himachal Pradesh.
You can make these cutlets in a microwave oven without compromising on their taste.
Delicious snacks, parathas made from sabudana.
Give a healthier and tastier upgrade to your regular thalipeeth.
Why eat simple when you can try something royal?
Any time is an excellent time to eat moringa or drum sticks. Considered one of those wonder foods, it's good for blood sugar and is an anti-inflammatory and an anti-oxidant.
Alu cutlets, with a mildly sweet centre, are an unusual variety of sweet-salty snacks.
Earthy mushrooms, stuffed, pair well with the fresh cream and hung curd-cheese sauce.
Why settle for one grain when you can start your day with multiple super-friendly grains.
This favourite Holi dish can be made without deep frying the baras or bhalles.
This chila-dosa hybrid pancake, stuffed with greens, will ensure you breakfast like a king.
Make a quick, easy, scrumptious breakfast with besan.
Recipes to reach out to, when it rains and you want to bite into something deep-fried or baked...
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