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.
'My preparation for Shorshe Pomfret is a version of a traditional Bengali-style fish in mustard gravy. I used a medium-large pomfret and made a thin gravy out of it. It is best relished with hot steamed rice.'
The perfect Sunday recipe. Note: It's cooked in mustard oil.
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
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.
Ghanta Tarkari is a classic Odia dish prepared using a mix of seasonal vegetables, often cooked in large batches and shared with family and neighbours.
Manisha masters making home Rava Idlis. She provides recipes for chutney and Sambar too.
Spare tomatoes can be converted quickly into fragrant, aromatic South-style Tomato Rice.
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.
Chef Varun Inamdar incorporates millets in a coastal Homestyle Prawn Curry.
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.
Arm yourself with these two salads this summer.
The cuisine of Rajasthan is primarily vegetarian, is also known for its delicious meat dishes.
If there is one dish that captures the soul of slow cooking it has to be Khichda, an Eid special for the Bohri community.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
Is tomato the most loved vegetable maybe after potatoes? We need tomatoes in much of what we cook, be it pizzas, pastas, soups, curries, sandwiches, salads, dals, rasams, sabzis, raitas, sambars. Tomatoes provide health with taste -- they have plenty of antioxidants that help fight inflammation.
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.
We looked back at the 10 Recipes Rediff Readers Loved Most.
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.
Jain food is light on the stomach and uses no potatoes, onions or garlic. Try these green banana specials. And a mango custard.
Tomato? Yup, tomato is the mainstay of this gorgeous halwa.
Andhra recipes for palate-pleasing pappu or dal.
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.
Try this elegant adaptation of a traditional creamy Italian pasta.
Dal Dulhan is a warming traditional dish from Bihar, says Pratibha Kumari Singh, often prepared on relaxed family days when something hearty yet homely is desired.
Divya Nair suggests five versatile ways to put your dosa batter to good use.
The Bengalis have their own special variety of spicy-sweet tomato chutney usually had at the end of a meal.
From festive breakfasts to iconic fish preparations, Parsi cuisine is a beautiful blend of sweet, sour and spicy traditions that have been passed down for generations. Explore the flavours, stories and culinary personalities behind each recipe which balances comfort, nostalgia and celebration in every bite
Mustard-crusted air-fried fish is a refreshing start-the-week entree. Chef Roopa Nabar serves it with lightly-cooked broccoli.
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
Italian cuisine is proof that great flavour doesn't need complicated techniques or hard-to-find ingredients.
Halwa, a timeless Indian sweet that came to us from the Silk Route, is cherished for its richness.
Air-fried vegetable dumplings are dunked into a tomato sauce layered with white sauce, cheese and baked. Serve Chef Roopa Nabar's Italian-style malfatti dinner entree with buttered pasta or garlic bread.
A traditional pahadi preparation, it uses a Garhwali spice called jakhiya, also called wild mustard or dog mustard, that gives a special kick.
A rustic spin on your favourite Palak Paneer.
Christian communities across different states of India have unique family recipes for home-cooked meals to celebrate Christmas,
World leaders often have simple tastes when it comes to food.
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