Cook your summer weather sabzis before the season goes.
Cauliflower can be made into a smoky, tasty bharta, with a little roasting and the addition of a few simple ingredients.
Chef Prakash Chettiyar, executive chef, JW Marriott Kolkata shares a tempting breakfast recipe.
With Sawan just around the corner, many households are planning meals without onion and garlic. If you're looking to refresh your festive menu, we've got you covered.
This recipe for Basale Marwai Gassi offers a taste of coastal Karnataka by combining fresh clams and Malabar spinach in a spicy, coconut-based curry.
Are you a fan of Mexican food? Then this recipe is meant for you.
An easy, cheesy recipe you must try this monsoon.
These yummy shallow fried tikkis, made of soya nuggets and seaweed, are so easy and simple to prepare. They are irresistible as starter or party snacks.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
My doctor neighbour makes the best Chole -- not too spicy, not too thick, tangy and delicious.
Chaats are among India's most loved street food. The reason is simple: They represent the entire spectrum of much-loved Indian flavours and textures in a single bite -- spicy, tangy, chatpata, khara, meetha. That's what keeps people coming back for more.
When golden-fried baingan, or eggplant, is coated in creamy roasted poppy seed paste and the preparation is finished with green chillies and mustard oil, you have the authentic taste of Bengal on your plate.
Colourful and bursting with tropical flavour, Chef Roopa Nabar's Mango Salsa is a summer delight.
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.'
With its high iron content, unique black colour, intense flavour profile, Kadaknath chicken is sought after by chefs and gourmands alike.
The perfect Sunday recipe. Note: It's cooked in mustard oil.
When the sun refuses to get kinder, heavy, stomach-weighing meals are the first thing to lose their appeal. Nothing is more charming in this garmi than bowls of chilled juicy produce. Greens with bright dressings instantly chase away the summer somnolence.
It's a dip that's tasty, packs a crunch and brims with powerful nutrients.
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.
Spring calls for newly-harvested glossy vegetables and fruits, fresh flavours, light bites and colourful plates that match the cheerful mood of the season.
You don't need an oven or a grill or a sigdi to make yummy tandoor-style paneer at home.
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
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.
Chef Varun Inamdar incorporates millets in a coastal Homestyle Prawn Curry.
Avocado wedges are fried like tempura and given a punchy, chaat-style dressing with yoghurt, chutney and spices.
Spare tomatoes can be converted quickly into fragrant, aromatic South-style Tomato Rice.
Tomato? Yup, tomato is the mainstay of this gorgeous halwa.
Manisha masters making home Rava Idlis. She provides recipes for chutney and Sambar too.
Andhra recipes for palate-pleasing pappu or dal.
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.
Gujarati Khoja or Ismaili dishes are simple yet deliciously prepared in a unique traditional way.
We looked back at the 10 Recipes Rediff Readers Loved Most.
The Bengalis have their own special variety of spicy-sweet tomato chutney usually had at the end of a meal.
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.
Arm yourself with these two salads this summer.
