Divya Nair suggests five versatile ways to put your dosa batter to good use.
Halwa, a timeless Indian sweet that came to us from the Silk Route, is cherished for its richness.
Try a delightful meat-free version of this well-loved Parsi dish, that gets its dhamaka from a pungent spice paste.
TasteAtlas, the online global food guide, has just released its list of top stews. Many Indian dishes make it to this compilation.
Yes, Punjabi cuisine is definitely much more than just Dal Makhni and Paneer Butter Masala!
Chef Sneha Singhi presents a millet version with cucumber for an extra boost of goodness. Once the pre-prep is done, her Cucumber Millet Khichdi will be ready in under 15 minutes and looks so yum, you would want a bowl right away.
Make your chai time exciting with deep-fried kachcha kela fritters!
These hot and crispy vadas are perfect with hot chai.
We looked back at the 10 Recipes Rediff Readers Loved Most.
Jackfruit season heralds the arrival of its tasty stirfry on our tables or better as part of banana leaf meals
A Bombay shaadi with singing, dancing, prayers and great food!
Indian restaurants are grappling with a severe LPG shortage due to the West Asia conflict, forcing them to innovate with menus and cooking methods or face potential closures, impacting the food industry and consumers across the country.
Adding greens to your dal transforms it into to the best companion for your rice.
Try this simple and wholesome sabji recipe of ridge gourd with Bengal gram.
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.
The protein-rich dal goes well with baafle that's deep-fried in ghee.
Two special dishes to include in your Onam feast.
This humble sabzi makes for a nutritious meal with warm rotis.
Andhra recipes for palate-pleasing pappu or dal.
Kastha or flaky lijjat papad-accented parathas dipped in creamy black dal is a must have.
We dare you to stop at one serving of this crowd-pleasing dessert.
Characterised by simple flavours and local ingredients, Manipuri cuisine is about fish, rice and green leafy vegetables.
Election results may be shifting the political landscape in Bihar. But the state's culinary legacy stands firm. As the new government prepares to take charge, let's look at the timeless flavours and a few recipes that define Bihar.
A tantalising mix of Bedgi chillies, coriander and tamarind, make the MasterChef winner's dish taste so heavenly.
In Tamil Nadu a steamed, spicy delicacy, looking like a modak, is made for Vinayak Chaturthi.
rediffGURU Komal Jethmalani, a dietician and nutritionist with over 26 years of experience, explains how you can take charge of your health with a balanced diet and exercise.
As we await the monsoon, here's a perfect recipe to welcome the rainy season.
Jazz up your dinner menu with Kerala-style nethili or anchovies fish fry which goes well with steamed rice and a comforting bowl of dal.
Does your mom or mother-in-law rustle up an exquisite sambar. Hemant Waje's does. Here is her recipe.
Dosa is often tastiest when made using a dal-rice batter and frying it crispy in plenty of ghee. That's not to say that dosas made without heavy amounts of rice and ghee can't taste rather yum too and make for nutritious light breakfasts.
Dr Rajeshwari Panda, head of the dietetics department at Medicover Hospital, breaks down the nutritional value of some of India's most loved breakfast options.
We ask chefs and home cooks for their rainy season specials.
Two wonderful recipes from Pratibha Karan's The Book Of Dals.
Give your favourite dal an upgrade with this recipe featuring a host of veggies.
Bewitching fragrances and a symphony of sounds would herald the arrival of Chauthi in the Someshwar home.
