First, heat oil in a skillet, and add the chana and urad dal. Stir in the mustard seeds until they begin to pop. Add the asafoetida, ginger, and green onion. Let it simmer. Add curry leaves and cooked ...

Harsh Goenka, chairman of RPG Enterprises, recently opened up about his love for ponk on social media. He also shared an easy ...

Breakfast plays a very essential role in weight loss. We often hear that breakfast as the first meal of the day should be ...

In 2012, a year after Kate made the chutney for the Queen, Kate’s sister Pippa Middleton published an entertaining book, ...

Jhol momo, a beloved Nepali street food, offers a delightful blend of steamed dumplings and a spicy, flavourful broth. Unlike ...

Grilled idlis take the humble South Indian staple to a whole new level. The smoky char, combined with the bold flavours of ...

Chicken” and “excitement” are far from synonymous words, but the healthy protein that nearly everyone likes doesn’t have to be boring! If you can’t stomach yet another baked chicken breast topped with ...

In this episode of Mother's Recipe, let's make 3 Types of Chutney for Dosa and Idli at home 'Taylor Swift is a Nazi' narrative boosted by coordinated online effort, new report finds Aircraft ...

Forget what you know about Indian fare and try these fresh takes on vindaloo, fish curry, dal makhani, and more.

From New York Times Cooking: This chunky and bright, cardamom-scented, honey-sweetened chutney is loaded with fresh cranberries, green apple and dried apricots. The best part? It comes together in ...

Lidia Bastianich notes that the traditional filling of pumpkin ravioli is simple. Instead of the traditional roasted Mantova squash, she uses butternut here and says it's a good substitute. She also ...

SPRINGFIELD, Mo. (KY3) - Chef Craig von Foerster of Harvest Restaurant in Rogersville shared his cranberry apple chutney recipe, a perfect addition to holiday meals. The simple recipe combines fresh ...