This dish can be made in a jiffy with simple ingredients found in your kitchen.
If you're a big fan of Bread Pakoda, you'll definitely love this chatpata snack with a cheesy centre too.
Why throwaway leftover dal vadas when you can whip up a fresh dish with them?
It's a perfect curry when served hot, topped with a dollop of butter, with rotis.
Rajma makes far better kebabs than you imagined.
A South Indian curry bursting with spice and tanginess.
Home chef Suresh Moopanar tells us how to make a good drumstick curry.
Jackfruit curry is an unsual dish to make and keeps both vegetarians and non-vegetarians happy.
Soup up this north Indian household staple with a chatpata ingredient.
The perfect roast chicken for a gourmet weekend.
A fine alu curry for any mood or meal.
Prepare the Vangi Bhat powder beforehand and store in an air-tight container and then make Eggplant Vangi Bhat in a jiffy.
Prepare it fresh and serve it on the same day.
A daughter's ode to her mom's love for cooking.
Your Rajasthani dish can be put together in 30 minutes.
Check out good blogger Ramapriya Suresh's simple version of shahi chicken korma.
It's great as a quick breakfast, lunch or snack.
Pack a punch with this chutney that goes well with just about everything.
Try making two not so preferable vegetables -- tinda and kadoo -- with these recipes.
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.
Time to celebrate the humble sweet potato. Extremely versatile, it lends itself for a festive dessert.
Summer calls for a light brunch with fresh berries and chicken or grilled paneer.
Two extremely healthy Indian soups from Andhra Pradesh.
Inspired by Mumbai's famed Mohammed Ali road fare, Chef Shadab Ahmed's Minara Masjid Wali Gali Ke Shami Kebabs are soft, flavourful and cooked to perfection.
A wonderful addition to your weekend spread.
The celeb chefs show us fun ways to incorporate fruits and veggies into your Diwali menu.
These fruit and nut kebabs are great for a weekend brunch.
This curry is Bethica Das' take on an old Bengali recipe.
A mildly-spiced, sans too much garam masala 'hotel'-style potatoes with peas in a thick gravy that goes well with butter naans.
Prep and marinate the paneer overnight or a day in advance so that you can whip this dish up in just 30 minutes before your guests arrive.
Why eat simple when you can try something royal?
Give your favourite dal an upgrade with this recipe featuring a host of veggies.
An Indian cuisine classic, this recipe uses everyday ingredients.
