This traditional butternut squash dahl has all the elements you need to make an autumn or wintertime romantic dinner.

These vadis are cooked with potatoes in a spicy tomato-onion gravy, making the whole thing even better when using homemade ...

In a large pan, heat 1 tbsp ghee and temper with bay leaves, cumin seeds, dried red chillies, and whole spices. Add chopped ...

Heat a kadai or deep frying pan over medium heat and add the cooking oil. Once the oil is hot, toss in the crushed panch phoran, dry red chilies, and bay leaf. Let the spices sizzle and release their ...

Give your desi Dal Chawal an Italian twist, which can be made by cooking the regular dal chawal with some vegetable broth, ...

Sambar holds a special place in South Indian cuisine, cherished for its aromatic flavors and versatility. This savory ...

From a veggie-loaded ramen to miso-salmon rice bowls and a ginger-spiked prawn omelette, these dishes are quick, tasty and ...

This woman underwent tremendous weight loss transformation from weighing 129 kgs to coming down to around 80 kgs.

Cooking with seasonal produce isn’t just about freshness—it’s about flavour. When vegetables are at their peak, they taste ...

1. Wash and blanch the vegetables, then sun-dry them for at least 5-6 hours to remove moisture. 2. Heat mustard oil until it starts smoking, then reduce the heat. Add fennel, fenugreek, and carom ...