Bethica Das experiments with cranberries to make an enticing kind of Tamarind Rice.
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.
Try making bitter gourd a different way -- grated, with onions and coconut adding extra body to the preparation.
Try this simple and wholesome sabji recipe of ridge gourd with Bengal gram.
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.
Try this delicately-spiced simple alu recipe from Bihar.
Priya Palan, a dietician at Zen Multispecialty Hospital, recommends a list of protein-rich vegetarian sources you can easily include in your diet.
Adding greens to your dal transforms it into to the best companion for your rice.
Try a delightful meat-free version of this well-loved Parsi dish, that gets its dhamaka from a pungent spice paste.
These hot and crispy vadas are perfect with hot chai.
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.
Halwa, a timeless Indian sweet that came to us from the Silk Route, is cherished for its richness.
A traditional pahadi preparation, it uses a Garhwali spice called jakhiya, also called wild mustard or dog mustard, that gives a special kick.
On the eve of Saraswati Puja, devotees traditionally prepare a yellow-coloured prasad for the Goddess of Knowledge. The offering can vary from Kolkata's Bhoger Khichuri to Motichoor Ladoos -- each region having their own sacred bhog, but always something yellow, the goddess' fave rang.
TasteAtlas, a globally-recognised digital guide to food, just unveiled its rankings for 50 Best Potato Dishes. Four of our Indian favourites qualified.
Andhra Pradesh and Telangana do a different kind of rice-jaggery-coconut sweet for Ganesh Puja -- steamed balls that taste just as delightful.
Asha Bhosle, the legendary playback singer, had a lifelong passion for cooking, which she considered a stress reliever and a way to connect with loved ones.
Two special dishes to include in your Onam feast.
Yes, Punjabi cuisine is definitely much more than just Dal Makhni and Paneer Butter Masala!
Andhra recipes for palate-pleasing pappu or dal.
Some recipes are learned. Some are inherited. And some, like my mother's Methi Lot Waalu Shaak, are lived.
Kastha or flaky lijjat papad-accented parathas dipped in creamy black dal is a must have.
The protein-rich dal goes well with baafle that's deep-fried in ghee.
We dare you to stop at one serving of this crowd-pleasing dessert.
Two wonderful recipes from Pratibha Karan's The Book Of Dals.
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.
As we await the monsoon, here's a perfect recipe to welcome the rainy season.
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.
A dish is meant for those who would like something light, healthy that goes well with parathas or rotis.
These crispy masala vadas are called Chattambade in Karnataka.
This creamy, buttery gravy goes well with jeera rice or roti.
Why throwaway leftover dal vadas when you can whip up a fresh dish with them?
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.
