Winter special panjiri is a distinguished North Indian delicacy celebrated for its intricate flavour composition and nutrient ...

Heat oil in a pan. Add the cumin seeds, mustard seeds and coriander leaves. Add the onions. Sauté for a few minutes. Add the garlic, chillies and the spices. Put in the tomatoes. Cook it for 6-7 ...

A timeless North Indian flatbread filled with spiced potato, aloo paratha, remains Smriti’s comfort classic. It reflects her ...

A reinvigorating cup of coffee can feel like a boost of refreshment in the middle of a hectic day, as a reminder to take well-deserved breaks. As long as one has a batch of freshly ground, high ...

Preheat the oven to 180°C and cream butter with sugar until light and fluffy. Roll out the dough, cut into desired shapes, ...

Bring a large pot of water to a boil for the pasta, while blitzing the mixture to a chunky, paste-like consistency. Add the ...

Often times, the popular notion of making dosa batter is perceived as a complicated process—when it is in fact, the contrary.

Cook on low flame, stirring continuously until it thickens and releases a pleasant aroma. Add sugar and saffron soaked in warm milk, then cook till the halwa turns glossy and leaves the sides of the ...

A first-time GI-tagged shipment of Indi limes from Karnataka and Puliyankudi limes from Tamil Nadu were exported to the ...

Wash and soak all dals and rice together for 4-5 hours, then drain the water. Grind the soaked mixture into a smooth, ...

In a large mixing bowl, add puffed rice, chopped onion, tomato, and boiled potato. Sprinkle salt, chaat masala, and a dash of ...

Heat 1 tbsp ghee in a heavy-bottomed pan on low flame. Add 1 cup roasted vermicelli and stir frequently until golden brown. Remove from the pan and set aside. In the same pan, pour 1 litre milk and ...