A stir-fried preparation with gourd and Bengal gram.
Does your mom or mother-in-law rustle up an exquisite sambar. Hemant Waje's does. Here is her recipe.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
Candice Pinto shows you how to make the classic lentil curry at home.
Enjoy this healthy dal with steamed rice, jeera rice, naans or tandoori rotis.
Give your favourite dal an upgrade with this recipe featuring a host of veggies.
Jayanti Soni and her family return each year to Bhinmal, when they can, to celebrate Diwali in her family home.
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.
Tomatoes, before they ripen, make a great sabji.
Millets, dal and a bunch of spices can be steamed together for an awesome version of this rice cake.
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.
Who would have guessed that hemp seeds could be so tasty?
These healthy small bites can be either boiled or steamed and then stir fried.
Raksha Bandhan celebrations calls for rich, sweet fare to toast our siblings.
Winter ushers in fat red chillies ideal for a exceptionlly tasty pickle.
Manasi Sadarangani shared these recipes.
A no-onion, no-garlic potato dish for Pitru Paksha.
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.
Make your chai time exciting with deep-fried kachcha kela fritters!
These delightful idlis are great for breakfast or nashta.
Rediff reader Lajja Bhutra, 28, from Chennai shared this recipe she learned from her mother Santosh Bhutra.
Grab a small bunch of phodshichi bhaji the next time you spot it in the market and rustle up a healthy dish for your family.
The humble Indian dal has found itself in Lonely Planet's Ultimate Eatlist. Here are some exciting dal recipes you can try.
Parathas made from buckwheat, water chestnut flour and alu have a different texture, and an altogether unusual taste.
In Tamil Nadu a steamed, spicy delicacy, looking like a modak, is made for Vinayak Chaturthi.
Eating after fasts is about lightly-prepared foods, like sauteed green banana sabzi.
Using black rice in your idlis makes them more nourishing.
Yoghurt and kheera or cucumber go together beautifully in this Pahadi raita.
Quick, flavourful, wholesome... This egg recipe is a lifesaver when you come home on an empty stomach!
Jackfruit season heralds the arrival of its tasty stirfry on our tables or better as part of banana leaf meals
Sweet and spicy, this chutney will add a chatpata addition to your lunch/dinner.
Edamame + truffle oil + basmati rice = an exquisite combo.
The humble soy nuggets -- called often soya nuggets --is what people reach out for from their kitchen shelves to make a quick, high-protein meals. And they are usually delicious.
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.
