First, heat oil in a skillet, and add the chana and urad dal. Stir in the mustard seeds until they begin to pop. Add the asafoetida, ginger, and green onion. Let it simmer. Add curry leaves and cooked ...

Wash the rice 2-3 times and soak it in a bowl. Wash the urad dal, poha, and sabudana and soak them together. Soak the methi ...

Divide the dough into equal balls. Flatten each one using a rolling pin, place the filling in the centre, gather the edges, ...

Thatte idli is Karnataka’s most loved plate-sized idli, which is thick, fluffy, and slightly crispy from the edges. Prepared ...

As Mars marches into Capricorn, the cosmic kitchen swaps grazing for grounding, and asks us to cook with intention, not impulse.

Pour the batter into a greased, lined cake baking tin. Tap gently to release the air bubbles and smooth the surface evenly.

Soak the broken wheat, lentils, and split yellow moong dal in water for 30 minutes. In a large pot, add soaked ingredients, ...

A rich source of plant-based protein to your breakfast, sprouts chilla is a must-add to your day. To start your day on the ...

Tearing up a stuffed paratha, adding achaar and dipping the bite in a bowl filled with curd is just how every winter morning ...

Punjabi parathas are one of the staple breakfast options, not just in India but across borders as well. To get a taste of the ...

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

A Christmas tree cheese board is exactly what it sounds like: a festive cheese board arranged in the shape of a Christmas ...