Mix curd, besan, salt, water, and turmeric powder in a bowl. Make a lump-free batter. Heat ghee in a kadhai, and add mustard ...

Mix curd, sooji, salt, and vegetables of your choice. Keep the consistency of the batter thick and prepare the vegetable ...

Keep the meat in the refrigerator to thaw it. You can also add it to a bowl of fresh, cold water and cook it immediately. Don ...

To keep the paneer moist, store it in a bowl of filtered water before refrigeration or cooking. If the paneer is already soft ...

Rinse the mango ginger, grate it, and mix with red chilli powder, turmeric powder, and salt. Heat some oil and add mustard ...

Whisk besan, water, salt, sugar, and turmeric powder till smooth. Let it rest for 10 minutes. Add 1 cup water to the cooker.

In a separate pan, mix milk, water, ghee, and sugar. Let it simmer. Mix in roasted besan and cardamom powder and cook till ...

Delhi boasts several restaurants, from budget-friendly to fine dining. But the mid-range restaurants are the sweet spot ...

Explore Bengaluru's culinary scene with these must-try mid-range restaurants. From the themed decor of Time Traveller to the ...

Beach and cafes go hand in hand. Cafes on the beach are a perfect setting for you to enjoy the sunset and some tea with a ...

Mix the hung curd with mango pulp, powdered sugar, cardamom powder, and then add saffron. Transfer the mango shrikhand to a ...

Soak the moong dal for 30 minutes, drain and steam for 5-7 minutes until soft but not mushy and let it cool. In a bowl, mix ...