Divya Nair suggests five versatile ways to put your dosa batter to good use.
Leafy greens are an essential part of Indian cooking, showing up in everyday meals as well as in unique regional specialities.
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
Andhra recipes for palate-pleasing pappu or dal.
Christian communities across different states of India have unique family recipes for home-cooked meals to celebrate Christmas,
Sweet potatoes, with a light seasoning using coconut oil, and a touch of fresh grated coconut, makes a grand combo with rotis.
A gourmet recipe of Shikampuri kebabs and several more for kebab preparations.
Tomatoes, before they ripen, make a great sabji.
Gouri Venugopal's sambar is unparalleled as far her daughter Durga and granddaughter Maya are concerned.
Coorg is famous for its pork curry and Anjali Ponnanna is famous for her scrumptious take on it.
Plan a nutritional treat for your bachhas on Children's Day.
Chef de Cuisine Shadab Ahmed of Sofitel Mumbai BKC shares two simple and delectable recipes.
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.
Jazz up your summer lunch plate with this tangy potato curry.
A soupy, spicy, tasty soul-warmer to light up monsoon days.
Spiced up pureed fresh corn in a kickass street food from Indore.
Stop frying your masala fish. Eliminate excess oil by baking it.
This flavourful mutton curry marries the flavours of Mangalore, Karnataka and Maharashtra.
Soft on the inside, crisp on the outside, falafels taste divine eaten piping hot, dipped in hummus or rolled in pita or a flatbread.
Drizzle some chilly sauce or tomato ketchup for added flavour.
Squid lovers, you need to try your hand at this classic Mangalorean recipe.
While most kofta curries are made with lamb, Hitesh makes his dish with chicken meatballs.
Not all gravies for palak paneer need to be packed with onions, tomatoes. Try a methi-flavoured milky gravy.
A recipe for starters for your weekend menu.
Home chef Suresh Moopanar tells us how to make a good drumstick curry.
Chicken cooked up in a charred masala is a rural Maharashtra treat and tastes divine with rice or bhakri.
A quick side-dish that's a good addition to the dal-chawal combo.
Basic fermented rice is served up with a wide range of ingredients to make a wonderfully, comforting meal.
This recipe is for those of you who like your mutton a little tangy and spicy.
Once you overcome the challenge of cutting and cleaning jackfruit, it will be a breeze to make this dish.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
The dark green fleshy Malabar spinach adds special flavour to a Mangalorean crab curry.
These kebabs on skewers or a super Sunday special.
Have you ever eaten as satisfying a breakfast as potato fried up with tapioca pearls?
An appetiser or meal far tastier than tandoori chicken.
Paneer lovers, here is a tasty addition to your weekend menu.
This easy, tasty pulau can be cooked in 15 minutes.
A delicious Mangalorean dish that is served with steamed rice or neer dosas.
A Mumbai girl, who has grown up eating dabeli all her life, the dish is her absolute favourite.
Corn cooked up with colocasia leaves or arbi ka patta is a Maharashtrian special.
