Michelin-star Chef Hemant Mathur, who helms SAAR Indian Bistro at Times Square, New York City, conjures a chai-time soybean-lentil snack with pepper and garam masala accents. It's vegan too and served with his take on tomato salsa.
Adding walnuts to koftas, that were moulded out of paneer and malai, adds an interesting smoky, nutty backbone to them. They are then popped into a chilly, tomato gravy.
Spare tomatoes can be converted quickly into fragrant, aromatic South-style Tomato Rice.
Does your mom or mother-in-law rustle up an exquisite sambar. Hemant Waje's does. Here is her recipe.
Tomatoes, before they ripen, make a great sabji.
Beetroot Rasam is a great soup for a chilly day or may be relished with steamed rice and poriyal/upperi/bhaji.
Gather your friends at home and cook up yum pasta as you celebrate Friendship Day.
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.
It pairs beautifully with just dal and rice.
Satisfy all your pasta cravings with this delicious vegan pasta!
Bethica unusually uses brown poha and green bananas to make crispy vadas.
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.
Buttered fine capellini with a simply-cooked tomato sauce is a satisfying meal.
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.
Turn green tomatoes, a healthy, glorious-looking winter produce, into a flavoursome chutney. Mayur Sanap's Hara Tamatar Chutney is as versatile as it is delicious!
A simple, one-pot dish of fragrant basmati rice, spices and fresh fish.
Stuffed Karela or Bharwa Karela is a much-favoured dish. Bitter gourd is given a neat slit, deseeded, filled with a spiced onion-tomato-garlic stuffing, before frying.
Jayanti Soni's wonderful-tasting Green Tomato-Chilly Sabzi is made from unripe tomatoes and the large green Bhavnagiri chillies and a bouquet of mixed spices. Says Jayanti, "This dish is relatively low in calories, making it a healthy option for those watching their weight."
Executive chef Sheriyar Rustom Dotivala from The Resort, Mumbai, tells you how to set the mood for winter.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
Try this simple and wholesome sabji recipe of ridge gourd with Bengal gram.
Winters call for a heartening rasam made from this healthy legume.
How to make a satisfying comfort food from leftovers.
It's the ultimate recipe to try with tomato prices skyrocketing.
Swap your basic paneer mattar for delicious, creamy, melt-in-your mouth koftas.
If you are tired of eating the same old sliced cucumbers, tomatoes, onions and carrots combo, here's hope.
A meal of hilsa curry with vegetables mixed in, poured over steamed rice, can make your Sunday perfect.
Adding greens to your dal transforms it into to the best companion for your rice.
This dish is for fans of creamy, coconut milk-based soups.
When the creaminess of avocado melds with the tang and spice of chilly jam and feta on toast, we have a winner.
You can't go through life without a jar of South Indian tomato chutney in the you fridge.
A soupy, spicy, tasty soul-warmer to light up monsoon days.
Chef Karan Bhane of Kaitlyn's Beer Garden, Mumbai shares two special monsoon recipes.
Have some chatpata chaat is always fortifying.
Light on the stomach and super tasty, this salad is perfect on a hot day.
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