Pack a punch with this chutney that goes well with just about everything.
Avocado, one of the healthiest fruits, has a bland but signature flavour that accommodates brilliantly the zesty Indian ingredients that Mayur Sanap adds to his chutney recipe. The result is this creamy, buttery, spicy condiment that goes well as a side with a variety of dishes.
Sona Bahadur's Goa currython yielded interesting results.
It pairs beautifully with just dal and rice.
If you're a big fan of Bread Pakoda, you'll definitely love this chatpata snack with a cheesy centre too.
Swap your regular dosas for a healthier option that's nutritious.
For those swapping rice, flour or aatta for better carbs, opt for veggie chilas made with chickpea flour.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
Struggling to find ways to incorporate millets tastily into your diet? Chef Vicky Ratnani has got you covered.
Make vegan, gluten-free kebabs for parties and be surprised by how fast they will vanish.
Turn green tomatoes, a healthy, glorious-looking winter produce, into a flavoursome chutney. Mayur Sanap's Hara Tamatar Chutney is as versatile as it is delicious!
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
Make the ragi batter in advance and store it in the refrigerator. It comes handy when you're short of time in the kitchen.
A great breakfast option, they make for a tasty lunchbox meal as well.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
Why opt for processed rava when you have a healthy, diabetic and heart-friendly recipe onn hand?
An open sandwich that will bring delight to the faces of your children when they open their lunchboxes.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
Tandoori is always a winner, especially if it's simple and speedy.
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.
Bored of rava upma? Try this savoury pancake recipe.
Two types of cabbage give this Chinese rice its crunchy but excellent flavour.
Will you try the actor's version of the popular Mumbai street-side snack?
Tomatoes, before they ripen, make a great sabji.
These hot and crispy vadas are perfect with hot chai.
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.
Very small prawns can be made into a kind of chutney that greatly soups up your average meal.
You can't go through life without a jar of South Indian tomato chutney in the you fridge.
Why eat simple when you can try something royal?
Alu cutlets, with a mildly sweet centre, are an unusual variety of sweet-salty snacks.
An appetiser or meal far tastier than tandoori chicken.
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.
You can make these cutlets in a microwave oven without compromising on their taste.
The very thought of certain deep-fried snacks gets your digestive juices going. Why not make them healthier?
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