Heat some ghee and saute onions. Add ginger-garlic paste and cook for a few minutes. Add tomatoes, red chilli, coriander, and ...

Mix besan, chopped onion, chillies, water, and all the spices. Once you get a consistent batter, heat a pan and grease it ...

Rinse and soak urad dal and fenugreek seeds. Grind them to make a smooth batter. In a separate grinder, blend the ragi flour ...

Grind the roasted mixture with tamarind, turmeric, hing, and salt into a coarse powder. Store it. Prepare the usual batter of ...

It's no secret that Hyderabad's Old City is a treasure trove of old school biryanis and authentic Mughlai kebabs. Some of the ...

Anna Nagar is an urban area in Chennai, Tamil Nadu. Surrounded by religious centres and busy markets, it is a great place for ...

This World Environment Day, try zero-waste cooking. It is not as technical as it might sound, but you can inch closer to ...

This World Environment Day, why don’t you become the change you want to see? By opting for sustainable ingredients and ...

Are you hosting a Pride Party in the coming days? You need snacks that can add drama to the tablescape. Below are some ideas ...

Curry leaves are among the staples in an Indian household. Without them, many dishes seem incomplete. Poha, sevai, sambar, ...

Activate the dried yeast with sugar and warm water. Let it rest for 10 minutes. Mix potato starch, buckwheat flour, brown ...

Mix curd, salt, and rice together in a bowl. Heat oil in a deep spatula. When seeds start spluttering, turn off the heat. Add curry leaves and red chillies. Saute for 10 seconds. Pour tempering over ...