The Pakistan Hockey Federation has replaced head coach Colin Batch with Manzoor ul Hasan, a move that has surprised players ahead of the FIH Pro Nations League and the World Cup.
Go beyond wishes, flowers, gifts for mothers... Lovingly prepare a meal for your mom, who must have prepared 18,000 meals for you, if not more.
We looked back at the 10 Recipes Rediff Readers Loved Most.
If there is one dish that captures the soul of slow cooking it has to be Khichda, an Eid special for the Bohri community.
Three desserts come together in one delicious offering.
Beans cooked with boiled legumes is a great everyday tadkari to pack in your lunch tiffin,
Cooking up pasta with pesto made from kale, tofu, walnuts and basil makes for an intriguing dish far more gourmet than you can imagine.
Shumaila Chauhan's cutlets, made from a medley of vegetables along with mashed potatoes, get their flavour from walnuts.
Arm yourself with these two salads this summer.
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.
From coastal rasois to hill homes, festive dishes are usually special to a family and so are the grand meals that families gather for and sit down to eat either on Christmas Eve or on Christmas Day.
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.
Maamouls are classic Middle Eastern cookies that have a festive appeal even before you take a bite.
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.
In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
Try making bitter gourd a different way -- grated, with onions and coconut adding extra body to the preparation.
Tribal food is more than sustenance -- it is memory, medicine, history and community.
Whip up fluffy, golden Walnut Pancakes and serve it with fragrant maple butter.
Mangoes, in season, are easily the most valuable ingredient to add to a dish. Tart, zingy raw mangoes even more so. From pickles to refreshing drinks and snacks, there's a lot you can do with a plentitude of kairi.
A legendary Santa Cruz, Mumbai snack stall continues to win hearts with its hot, fresh Vada Pavs and bhajiyas. Here's a look at the story behind Balaji Vada Pav Corner and a step-by-step recipe for their crunchy Mung Dal Bhajiyas.
Divya Nair suggests five versatile ways to put your dosa batter to good use.
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.
Spare tomatoes can be converted quickly into fragrant, aromatic South-style Tomato Rice.
Priya Palan, a dietician at Zen Multispecialty Hospital, recommends a list of protein-rich vegetarian sources you can easily include in your diet.
A favourite breakfast food or snack with your chai.
You can switch up chillas by using different grains or adding additional condiments. Sangita Agrawal makes fast, wholesome Dal Ka Chillas.
Dal has two great things going for it -- made from lentils, it's amazingly nourishing, nutritious. Secondly, can healthy food be any tastier? Equally wonderful is the number of ways and the range of lentils used in India to prepare a daily dal, with variations abounding from home to home across north India above the Vindhyas. Choose your today's recipe from this range of concoctions, all packed with tradition.
Nothing uplifts a winter evening like soup.
Let's venture to deeper Tamil Nadu and sample two dishes that showcase the famous Chettinad cuisine -- a chicken curry and a rice pudding.
Kodava food or cooking from Kodagu/Coorg in Karnataka is unique for reflecting its forest ecology, martial culture and agriculture, starkly different from the typical rice-and-coconut heavy coastal cuisines of South India.
After 40 days of Lent -- when Christians all over India forego meat, seafood and eggs and sometimes additional favourite items like desserts etc -- Easter lunch is time to break fasts. It's often a cosy family lunch with traditional meat dishes. But larger spreads are also planned with a variety of tempting items. Let us help you plan it...
Veteran sports administrator and India's first Asian Games shooting gold medallist Randhir Singh was cremated in Haridwar. Singh died at his New Delhi residence after battling age-related ailments. He was 79.
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.
Chef Kunal Kapoor has a quick snack solution for something to munch on in front of the television as you watch your new season of a favourite series.
Kadhis made from yoghurt have many avatars all over India. It takes on countless forms. Creamy and thick in the north with the addition of besan and malai-wallah dahi. Coconut-rich in the south or the thinner Mor Korumbu. Much sweeter in the west.
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.
Quite an exotic and fancy-looking vegetable creation by Chef Roopa Nabar.
