Don't like that unattractive-looking vegetable called suran? Sunita Harisinghani's cutlets will surely make you a fan of this veggie.
Rishi Panchami Bhaji, also known as Rushichi Bhaji, is a traditional Maharashtrian and Konkan festive preparation made during Rishi Panchami, observed on the second day of Ganesh Chaturthi. The dish brings together seasonal vegetables, leafy greens and tubers, reflecting the simplicity and abundance of traditional cooking.
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.
In many Karnataka homes, a fragrant ripe jackfruit dosa, lovingly called Pelekai Polo, is fried up. Some families refer to this dosa as Ponsa Polo.
Manisha masters making home Rava Idlis. She provides recipes for chutney and Sambar too.
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.
Yams are wholesome root vegetables packed with essential nutrients, offering a mix of vitamins, minerals and energy-giving components.
Mubassina Mohammed won the long jump gold at the fifth Indian Open Jumps Competition held at the Anju Bobby George Foundation Campus.
All of India gets ready for the mid-winter harvest festival, turning out laddoos, Pongal, Puran Poli and other endless delights.
Amul Suryakant Tamboli shares his special recipe.
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.
Over the years, with some amount of experimenting, I have learnt exactly what freezes well and what does not.
This flavourful mutton curry marries the flavours of Mangalore, Karnataka and Maharashtra.
Have you ever eaten as satisfying a breakfast as potato fried up with tapioca pearls?
This classic Maharashtrian dish is made without onions.
Raw green chickpeas is nicest lightly boiled with chopped onion. But try this take.
This special Maharashtrian sweet is made by the CKP community just before Ganesh Chaturthi.
Before winter ends, it's time to give undhiyu a try!
The burst of cheese will take these parathas to another level.
Make your chai time exciting with deep-fried kachcha kela fritters!
Kerala pumpkin curry has to be the best way to eat kadu. And ever tried an imli-ginger relish?
The star ingredient of many a delicious preparation is, of course, cheese!
We're fully in winter mode and it's recommended you try out this traditional Gujarati dish with warm rotis and have a feast.
Two homemade treats that will transform your Christmas celebration into a glorious one.
Rediff reader Manasi Sadarangani sent us this traditional Sindhi recipe!
Jahnavi Patel shares three delicious Navratri recipes she learned from her mother Namrata Patel.
Explore ingredients that you may have never thought to use or need to use better.
Three tasty coconut-based vegetable recipes for your Onam Sadya.
From the boys who used to hand out tickets to people on the streets and invite them to their concerts free of charge to the men selling out Wembley Stadium in less than a day, having about 20 songs on Billboards #1, BTS have come a long way, says Maya Dominic, a fan of the Korean pop band.
Chef Lokesh Jarodia, Executive Chef, The Deltin, Daman shares his special recipes.
While the DMK fears that the Congress with its poor strike rate will pull it down in the 2021 state elections, like it did five years ago, the ruling AIADMK is worried that the BJP may ultimately do a Bihar on it, relegating it to second place in Tamil Nadu, says N Sathiya Moorthy.
For the love of films... and larger-than-life food!
Simanta Roy Buck finds out why Indian-American singer-songwriter Zoya Mohan bought a one-way ticket to Mumbai.
