The classic Mexican dip can be made with mashed avocados, onions, lime juice, and salt. When you’re having a salad, add diced ...

Karam podi, or idli podi, is a spicy South Indian condiment that is usually paired with idlis and dosas to give a fiery kick.

Rinse and soak the makhana for half an hour. Boil the soaked makhana in milk. Reduce the heat and let it simmer for 20-25 ...

Mix besan, rice flour, water, and all the spices to get a smooth and thick batter. Cut the bread slices into triangles and ...

When the week finally loosens its grip, these comforting drinks help Saturday nights slow down. Warm, indulgent, and slightly ...

Beetroot paratha transforms ordinary rotis into a vibrant, rosy delight. Made by mixing grated beetroot, spices, and wheat ...

New Year’s Eve appetisers made in a sandwich griller are quick and warm, and people keep reaching for them as the night rolls ...

As Merriam-Webster names slop its Word of the Year for 2025, we trace the term’s journey from mud, dung, and gruel to the $18 ...

Love fresh winter matar? Turn those sweet green pearls into high-protein parathas, khichdis, tikkis and more. These ...

Gulkand is often limited to seasonal or medicinal use, yet its flavour profile makes it well suited to structured cooking and ...

Beat those early-evening cravings with protein-rich kala chana snacks that are hearty, flavourful and incredibly satisfying.

Knead flour, salt, and water into a firm dough and rest it for 20 minutes. Roll the dough into thin discs and place a ...