Why eat simple when you can try something royal?
Sona Bahadur's Goa currython yielded interesting results.
Alu cutlets, with a mildly sweet centre, are an unusual variety of sweet-salty snacks.
These hot and crispy vadas are perfect with hot chai.
Tomatoes, before they ripen, make a great sabji.
This chila-dosa hybrid pancake, stuffed with greens, will ensure you breakfast like a king.
Make a quick, easy, scrumptious breakfast with besan.
You can make these cutlets in a microwave oven without compromising on their taste.
An appetiser or meal far tastier than tandoori chicken.
Two types of cabbage give this Chinese rice its crunchy but excellent flavour.
Very small prawns can be made into a kind of chutney that greatly soups up your average meal.
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.
Earthy mushrooms, stuffed, pair well with the fresh cream and hung curd-cheese sauce.
Basic fermented rice is served up with a wide range of ingredients to make a wonderfully, comforting meal.
The very thought of certain deep-fried snacks gets your digestive juices going. Why not make them healthier?
Leftover rice is the versatile ingredient that can be used to make quick and easy idiyappam.
Have leftover kebabs? Use this recipe to jazz up your tea-time.
Winter ushers in fat red chillies ideal for a exceptionlly tasty pickle.
Give a healthier and tastier upgrade to your regular thalipeeth.
This favourite Holi dish can be made without deep frying the baras or bhalles.
Have some chatpata chaat is always fortifying.
An age-old recipe for a savoury dish from Himachal Pradesh.
The secret to a good homemade idli is all about getting the basics right.
Delicious snacks, parathas made from sabudana.
A recipe for starters for your weekend menu.
A Mumbai girl, who has grown up eating dabeli all her life, the dish is her absolute favourite.
Walnut, yoghurt and bread-based kebabs to have with cocktails.
These delightful idlis are great for breakfast or nashta.
Here are some tongue tickling raw mango recipes for you to indulge in. You can share yours too!
Recipes to reach out to, when it rains and you want to bite into something deep-fried or baked...
Why settle for one grain when you can start your day with multiple super-friendly grains.
Everyone must sample these tiny pan-fried idlis stuffed with onions or vegetables once before they die.
Spicy, crunchy, crispy and tangy, this chaat hits all the right spots.
A chatpata chaat to make your tastebuds do a dance.
It's time for some desi chaat with a burst of hatke flavours.
Ameya Warty feels his concoction of stuffed paneer will be a showstopper at your home every time you make it.
Using black rice in your idlis makes them more nourishing.
We'd take these healthy millet cutlets over the regular aloo tikki any day!
