fresh peeled coconut, coriander leaves, green chilli, Juice of 1 Lemon, Small peace of Ginger, Salt , peanut, Sugar, Water for grinding ...

A traditional Uttarakhandi side dish, Bhang Ki Chutney or hemp seeds chutney is safe to eat. Hemp seeds are rich in proteins, ...

Enjoy it by itself with a dollop of yogurt and mango chutney, or as part of a feast – it's particularly delicious with aloo gosht. Each serving provides 429 kcal, 10.5g protein, 70g carbohydrate ...

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

Chopped Coriander Leaves 3gms INGREDIENTS FOR THE CRANBERRY CHUTNEY: Dried Cranberries 100gms, Sugar 30gms, Water 300ml, Cumin Seeds 10gms, Black Salt 3gms, Kashmiri Chilli Powder 5gms ...

Who doesn't love dosas? But you can elevate a simple dosa with a rich, flavourful chutney! Here are a few chutneys you can ...

Vaibhav Vishen and Varun Toorkey – are celebrating the festival of lights in New Zealand with a special dish that’s an homage ...

Discover creative and delicious ways to use Patanjali Sabudana in your meals, from classic khichdi and crispy vadas to ...

1 cup rolled oats 1 cup rice flour ¼ cup rava, coarse 1 tsp salt 4 cups water ½ onion, finely chopped 2 chilli, finely ...

fresh coriander, jaggery and salt to a blender and blend to form a coarse chutney. Finish the dish with a tadka made of dried red chillies, urad dal and cumin. Your Raw Tomato Chutney is ready.