We continue unveiling a series of exceptional recipes using avocados.
Are there many who can pass up a meal of Chole Bhature? Very few right! Chef Roopa Nabar's Amritsari Chole is probably quite different from the recipe you might usually prepare.
A simple, humble grain-based drink, popular in Karnataka and Andhra Pradesh, is the secret to better digestion and sustained energy in the height of summer.
Apples have so many uses in cooking, from being the star of a dessert to making for inventive snacks or even a warming drink.
Recipes that we learned from our Mothers are almost sacred for us, especially when we no longer have them with us anymore. Here are 14 wonderful Mummy recipes Our Mummies often don't write their recipes down but every time our Ammas make a particular dish, it's more spectacular than the last time they made it! Without doubt, right? We were fortunate to get a few of our Ammis to jot down how she made a certain oh-so-yummy preparation
The perfect Sunday recipe. Note: It's cooked in mustard oil.
It's a dip that's tasty, packs a crunch and brims with powerful nutrients.
You don't need an oven or a grill or a sigdi to make yummy tandoor-style paneer at home.
This rustic khichdi is the epitome of ghar ka khanna. Whole masoor dal is cooked with rice, spices and coconut milk and served with a generous blob of ghee.
Chef Varun Inamdar incorporates millets in a coastal Homestyle Prawn Curry.
Karwar, a coastal town in the Uttara Kannada district of Karnataka, is known for its many culinary traditions, reflecting the numerous communities that make this region their home.
Zunka is festive, quick to rustle up and possesses a homey yumminess. Serve it with bhakris.
Spring calls for newly-harvested glossy vegetables and fruits, fresh flavours, light bites and colourful plates that match the cheerful mood of the season.
The people of Bihar, usually cook food in mustard oil that adds pungency. They enjoy cooking and eating, tasty and healthy food using seasonal ingredients with aromatic local spices. Garlic, ginger and green chillies play a special role.
Santula is a wholesome Odia vegetable dish, known for its subtle flavours. Unlike heavily-spiced curries, Santula relies on the natural taste of fresh vegetables enhanced only by minimal spices.
Manisha masters making home Rava Idlis. She provides recipes for chutney and Sambar too.
Easter celebrations in north Indian Christian households are special in their own way. The reflective period of Lent is followed by joyful, food-rich celebrations with strong community and family bonding.
Pears with roasted turnips does make an unusual, yummy soup.
Arm yourself with these two salads this summer.
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
Try making bitter gourd a different way -- grated, with onions and coconut adding extra body to the preparation.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
If there is one dish that captures the soul of slow cooking it has to be Khichda, an Eid special for the Bohri community.
A stir-fry with an adequate range and volume of vegetables, that incorporates a little protein, be it paneer or tofu or something else, is a hearty, carb-free meal by itself, that will keep you full for several hours.
A study by researchers at Indraprastha Institute of Information Technology Delhi (IIITD) has used artificial intelligence to analyse over 118,000 recipes from 26 cuisines, revealing statistical 'laws' that govern cooking across cultures.
A study by researchers at Indraprastha Institute of Information Technology Delhi (IIITD) has used artificial intelligence to analyse over 118,000 recipes from 26 cuisines, revealing statistical 'laws' that govern cooking across cultures.
Soft, bite-sized baby idlis are layered with a spiced minced meat mixture as they steam and the result is a delightful north-South fusion teatime treat.
Himachali cuisine is simple and hearty. It's seasonal and robust too, being deeply-rooted in mountain life and shaped by cold climate and slow-cooking traditions.
Tribal food is more than sustenance -- it is memory, medicine, history and community.
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
A celebration of Eid isn't over till the last morsel of that special, home-cooked Mutton Biryani has been had.
Packed with punchy flavours, the chef's burnt garlic and black pepper paneer goes well with a Chinese meal.
Nothing uplifts a winter evening like soup.
Divya Nair suggests five versatile ways to put your dosa batter to good use.
A favourite breakfast food or snack with your chai.
We looked back at the 10 Recipes Rediff Readers Loved Most.
India has a tradition of stuffing its vegetables. Usually with a pungent masala and fresh ingredients, but sometimes even with mince meat. The stuffing of the sabzi turns simple vegetables into particulalry tasty delights.
Rice, mung dal, milk, ghee and aromatic spices are the backbone of this creamy savoury Pongal that will melt in your mouth and make your morning or afternoon.
Quite an exotic and fancy-looking vegetable creation by Chef Roopa Nabar.
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