A sweet and savory street food made with deep-fried soaked balls of urad dal and topped with curd, various spices, ...

safed matar, onion, tomato, salt, red chilli powder, garam masala powder, black(rock) salt, chaat masala powder, tamarind (imli) paste, green chutney, green coriander ...

potatoes, chick peas, green chilli and garlic, purple onion chopped, robot peppers chopped, tomato chopped, green chilli chopped, chopped coriander, Toppings, Yoghurt ...

When it comes to rice and beans, it's all about flavor. Plant-based chef and recipe designer Caroline DiNicola suggests some ...

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

Once they crackle, add a few kadi patta, 1 teaspoon of til , and a pinch of salt. Pour the tempering over the steamed dhokla. Cut into squares and serve with green coriander chutney or palak chutney.

Garnish with fresh coriander for a refreshing touch. Sprouts are rich in enzymes ... Grill until lightly charred and serve ...

Pour the tempering over the steamed dhokla. Cut into squares and serve with green coriander chutney or palak chutney. Heat ghee in a pan and add jeera until it turns light brown. Now add potatoes ...

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

Makhana are low in calories and high in nutrients. Dry roast them with a sprinkle of chaat masala, cumin powder, and black ...