These hot and crispy vadas are perfect with hot chai.
This chila-dosa hybrid pancake, stuffed with greens, will ensure you breakfast like a king.
Two types of cabbage give this Chinese rice its crunchy but excellent flavour.
Make a quick, easy, scrumptious breakfast with besan.
An appetiser or meal far tastier than tandoori chicken.
You can make these cutlets in a microwave oven without compromising on their taste.
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.
Winter ushers in fat red chillies ideal for a exceptionlly tasty pickle.
Give a healthier and tastier upgrade to your regular thalipeeth.
Have leftover kebabs? Use this recipe to jazz up your tea-time.
Have some chatpata chaat is always fortifying.
This favourite Holi dish can be made without deep frying the baras or bhalles.
An age-old recipe for a savoury dish from Himachal Pradesh.
Delicious snacks, parathas made from sabudana.
A recipe for starters for your weekend menu.
The secret to a good homemade idli is all about getting the basics right.
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.
Why settle for one grain when you can start your day with multiple super-friendly grains.
Recipes to reach out to, when it rains and you want to bite into something deep-fried or baked...
Here are some tongue tickling raw mango recipes for you to indulge in. You can share yours too!
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.
Using black rice in your idlis makes them more nourishing.
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.
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.
We'd take these healthy millet cutlets over the regular aloo tikki any day!
Why just eat noodles and samosa separately when you can combine them together for a tasty treat?
Jackfruit season heralds the arrival of its tasty stirfry on our tables or better as part of banana leaf meals
