Characterised by simple flavours and local ingredients, Manipuri cuisine is about fish, rice and green leafy vegetables.
We ask chefs and home cooks for their rainy season specials.
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.
The protein-rich dal goes well with baafle that's deep-fried in ghee.
Two wonderful recipes from Pratibha Karan's The Book Of Dals.
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.
Hitesh Harisinghani's mother learned to make sambhar from his nani. Packed with vegetables, it has a dash of sweetness from the jaggery, and sour from tamarind and tomatoes.
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
Does your mom or mother-in-law rustle up an exquisite sambar. Hemant Waje's does. Here is her recipe.
As we await the monsoon, here's a perfect recipe to welcome the rainy season.
A dish is meant for those who would like something light, healthy that goes well with parathas or rotis.
Why throwaway leftover dal vadas when you can whip up a fresh dish with them?
Bethica unusually uses brown poha and green bananas to make crispy vadas.
These crispy masala vadas are called Chattambade in Karnataka.
This creamy, buttery gravy goes well with jeera rice or roti.
A stir-fried preparation with gourd and Bengal gram.
Sweet potatoes, with a light seasoning using coconut oil, and a touch of fresh grated coconut, makes a grand combo with rotis.
Gajjar halwa made from this dark variety of carrots is slightly more earthy-tasting than standard GH.
You can slowly build up spices over six to nine months by adding ajwain, jeera, coriander, cardamom and cinnamon powders for flavouring different recipes, says Madhavi Bhardwaj.
Jayanti Soni and her family return each year to Bhinmal, when they can, to celebrate Diwali in her family home.
Tomatoes, before they ripen, make a great sabji.
Give your favourite dal an upgrade with this recipe featuring a host of veggies.
Enjoy this healthy dal with steamed rice, jeera rice, naans or tandoori rotis.
Candice Pinto shows you how to make the classic lentil curry at home.
If you make prawns, using this very precise and methodical recipe, it is sure to turn out like it came all the way from Kerala straight to your plate.
Millets, dal and a bunch of spices can be steamed together for an awesome version of this rice cake.
Who would have guessed that hemp seeds could be so tasty?
In Tamil Nadu a steamed, spicy delicacy, looking like a modak, is made for Vinayak Chaturthi.
Winter ushers in fat red chillies ideal for a exceptionlly tasty pickle.
A no-onion, no-garlic potato dish for Pitru Paksha.
Make your chai time exciting with deep-fried kachcha kela fritters!
Raksha Bandhan celebrations calls for rich, sweet fare to toast our siblings.
These healthy small bites can be either boiled or steamed and then stir fried.
Manasi Sadarangani shared these recipes.
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