Handi Biryani is absolutely superior to those made with other methods like open or pressure cooking, even though it appears to use similar ingredients. The simple process of sealing the lid with chapati dough and allowing the ingredients to cook within a covered environment makes all the difference. ....
What does spring mean to you? A bounty of veggies, a splash of colours, fresh flavours? Well, experience all the vibrant joys of spring, wrapped inside this scrumptious Spring Dosa. A tasty stuffing of crunchy veggies, boiled noodles and peppy sauces is the highlight of this delicious butter-cooked ....
Vegetable Upma is an all-time favourite breakfast or snack that is enjoyed all over India and across the world too, because if its convenience, sumptuousness and enjoyable flavour. This Upma is basically made of semolina cooked with a traditional tempering and an assortment of veggies, which lend th ....
Idli is a very versatile food, which can be transformed into many forms like Sambhar Idli, Fried Idli or even a Upma. But this recipe features a peak in innovativeness! Fried Idlis with Curd Dip turns leftover idlis into an exotic snack, served with a veggie-loaded curd dip.
While traveling across the Punjab one comes across the one of the most delicious yet simple snack. . . The pakoda. Pakodas can be made from nearly any vegetable be it spinach, onions, cauliflower, potatoes and even chilies by dipping them in a seasoned batter of besan and then deep-frying. Pakodas t ....
One of the most popular raitas in both North and South India, the Tomato Onion Raita combines the tangy taste of tomatoes with the sharp taste and juicy crunch of onions, to make a fabulous raita. A dash of cumin seeds powder, some green chillies and a garnish of coriander go a long way in making th ....
Here is a raita that includes the fun of having your favourite namkeen too. When you have boondi on hand, the Boondi Raita is extremely quick and easy to make. Just mix in chilled curds, spice powders and boondi, garnish with coriander and you are ready to go. You can serve this raita immediately if ....
After a round of spicy pani puris, eating Dahi Puris is the perfect way to soothe your palate. Dahi Puris are a favourite with children as well as with adults who cannot handle the fiery pani puri. What makes a Dahi Puri truly divine is obviously the humble curds which are made daily in every Indian ....
The culinary art knows no barrier, whatsoever. It is limited only by one’s imagination. You can take an Indian variant of rice and top it with an Oriental sauce, you can take a classic Italian ingredient like macaroni and cook it in Indian style. Well, what stops you! This fusion delicacy features p ....
A teaspoon of oil can create wonders, when the other ingredients are perfectly chosen – and this Moong Dal Seekh Kebab is a perfect example of this art. Did you ever imagine preparing crispy, succulent kebabs using such little oil? Well, see for yourself how the marvelous mix of moong dal and paneer ....
Although an integral part of Ganesha Utsav, Fried Modak is a delicacy that can fit into any festive menu. Any time you do a puja or havan for Lord Ganesh, Fried Modak is an apt offering to make. Even those who hesitate to make steamed modak, as it is a bit cumbersome, do not hesitate to make a quick ....
Pakodas don’t always have to be onion-based. Here is an irresistibly crunchy and excitingly flavoured pakoda made with cabbage. Cabbage and coriander, held together with besan and spiced with chilli powder, make awesome pakodas, which taste great with green chutney. Serve the Cabbage Pakodas hot and ....
Bhinda sambhariya is an irresistible preparation of fresh okras, stuffed with an exciting sesame-tinged coconut and coriander mixture, and cooked in its own juice. Choose very small and tender okras for the best flavour, and enjoy its juicy feel combined with typical gujarati spices. This dish is a ....
The perfect preparation of puran poli is considered a highly-skilled task… an art actually! unlike maharashtrian puran poli which uses chana dal, the gujarati version makes use of toovar dal. Its unique flavour and characteristic aroma can be attributed to the special indian spices used.
Maharashtrians would feel lost without poha! beaten rice flakes tossed with the traditional tempering of mustard seeds, chillies and curry leaves, this is served aesthetically with tiny wedges of lemon. If you are in a rush, you can just grab a readily available parcel of poha and have it later in t ....