If you make prawns, using this very precise and methodical recipe, it is sure to turn out like it came all the way from ...

After that, you have to roll the dough into small balls, flatten, and dust with two tbsp of maida. Deep fry in hot oil until golden brown.

Papad, a crispy salty, spicy accompaniment has a special place in Indian cuisine. Moong dal, urad dal, Chana dal, rice, sago, ...

Crispy dahi chawal tastes delicious on its own, but you can always pair it with an accompaniment if you'd like. Opt for a ...

(soaked) 1 head broccoli (small) 1 medium onion 2 green chillies 1 sprig curry leaves 1 tsp mustard seeds 1 two cumin seeds 1/2 tsp turmeric powder Salt as per taste ...

Winter season is going on. In such a situation, if you get hot dal, roti and rice in your meal, then your day is made. Dal, ...

Bun Dosas, a traditional preparation from Tamil Nadu and Kerala, which are soft and spongy, are shaped like a bun hence the ...

Gudi Padwa, the Maharashtrian New Year, is celebrated with delicious traditional dishes that symbolize prosperity and ...

Prepare the dough: In a large mixing bowl, combine the all-purpose flour and ghee. Rub them together until the mixture resembles breadcrumbs. Gradually add water and knead into a firm, smooth dough.

Take 1 cup of chana dal in a bowl, wash it 3-4 times, and soak it for at least 5 hours. Transfer the mixture to a bowl. Add wheat flour and sauteed fenugreek leaves. Mix in red chilli powder ... Roll ...

Mix semolina, flour, and salt. Add sufficient water to make a semi-soft dough. Divide the dough into small balls and roll ...

George trained as a chef but is at a loss for how to follow his doctor’s recent recommendation to cook more plant-based ...