Coriander chutney is common to most Indian households but this recipe will blow your mind! The overpowering taste of coriander is beautifully balanced with mint leaves and a few drops of lemon juice.

Upma Cutlets are a fantastic way to make use of leftover Upma making a healthy addition to your breakfast or any other meal.

Put the coriander, mint leaves, spring onions, chilli and garlic into a food processor with the lemon juice and season with salt and pepper. Blitz to a purée – it will be almost completely ...

This South Indian-style chutney makes for a refreshing accompaniment to pair with your everyday meals. Add a portion of grated cucumber to it and mix. Add some tamarind pulp and grind. 4. Transfer the ...

Potato Cutlet: This is a tasty appetizer recipe in which this spice powder enhances the cutlets' flavor and taste. The post ...

Heat them up and serve with this quick and tasty chutney, which can be used to accompany many Indian dishes.

A hallmark of vegetarian Indian cuisine ... Chetna says: “I have shared a coriander chutney recipe in every cookbook that I’ve written. This clearly illustrates how big a fan I am of this ...

Put the scallops in a bowl and add the chilli flakes, ground turmeric, ground coriander and oil. Toss together well and set aside. To make the chutney, put all the ingredients in a blender or food ...