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.
This versatile Thai red curry takes any kind of vegetable or protein in it and is served with steamed rice and garnish.
Surprise your loved one with these simple and healthy meals.
A rice cooked with dahi kadhi is a soothing evening or weekend meal.
Rice goes down far lighter and smoother in summer when turned into a cooling Thayir Sadam.
A raseela aloo that incorporates nutritious drumsticks.
A recipe for starters for your weekend menu.
10 recipes our readers savoured this year.
Why throwaway leftover dal vadas when you can whip up a fresh dish with them?
Make the ragi batter in advance and store it in the refrigerator. It comes handy when you're short of time in the kitchen.
An interesting non-vegetarian version of the beasan kadhi.
Everyone must sample these tiny pan-fried idlis stuffed with onions or vegetables once before they die.
With tomato selling at Rs 120 to Rs 160 per kilo, these desi curries will be your saviours.
This simplest of lentil recipes had with rice and some crispy onions makes for a deeply-satisfying meal.
Home chef Suresh Moopanar tells us how to make a good drumstick curry.
Cubes of cottage cheese dunked in a thick gravy of tomatoes, onion, walnuts and Indian masala.
The lowly kadu is promoted to an awesome pumpkin soup.
It's a perfect curry when served hot, topped with a dollop of butter, with rotis.
A simple recipe made without onion and garlic.
The zestful, satisfying mixed vegetable Italian soup makes for a special meal.
Amboli is a quintessential Malvani dish prepared with rice and mixed dal batter, soaked and grounded, then left to ferment overnight.
Dress up any fresh seasonal greens with an imli-dal-coconut koottu-style preparation.
Green Tomato Days are here. Make the most of them.
These Kerala-style accompaniments will add a pop of colour and an authentic touch to your Onam spread.
'I always say you really cannot own a recipe.' 'In India, where, we have been cooking for thousands of years, how can you put a finger and say, 'This is mine'?'
French beans cooked with dal, like -- how it's made in South India, specificlly Tamil Nadu -- is a tasty addition to a Sunday lunch menu.
Try making two not so preferable vegetables -- tinda and kadoo -- with these recipes.
Raw Jackfruit Curry, also called Ahuna Kathal, is a specialty in Champaran, Bihar.
If you have never tasted Hyderbadi Mirchi Ka Salan you have missed something in life.
Two unsual Indian desserts to brighten up your Holi celebration.
Where paneer came to India from... How sambar got its name... Gulab jamun does not have Indian roots...
This recipe, handed down from my grandmother, marries a yoghurt gravy with okra or bhindi.
Crunchy cabbage, yoghurt-based makes Mor Kuzhambu served with ghe rice, fried fish and rice papad makes for a satisfying dinner.
Two wonderful recipes from Pratibha Karan's The Book Of Dals.
