While the ghewar is synonymous with sawan season, to bring variety to your monsoon spread, you can also whip up some ...

Add the chicken mince to the pan and cook on a medium flame. Once the meat is half-cooked, reduce the flame to low. Cook for ...

Mix soaked and sprouted moong dal or moth beans with finely chopped cucumber, tomatoes, a dash of lemon juice, and rock salt.

If you observe a fast on Mondays (Somwar) in the month of Sawan as per the Hindu calendar, you might be looking for some fast ...

Add cumin seeds and other spices. Sauté for a couple of minutes. Add moong dal to the pan along with water and bring the ...

Heat a pan on medium flame and add milk, cocoa powder, and sugar. Keep the flame low and continue stirring until the chips ...

How is India’s food storytelling shifting? From thoughtful, ethical writing to fast-paced, visually driven influencer content ...

Leftover vegetables, be it cooked or raw, chilling in the fridge demand your creativity, not ire. Toss them into soups, ...

While you can make chilla with a wide range of ingredients, to make it vegan and fast-friendly, you can make sabudana chilla.

The craving for something sweet after a meal is real. If you need a guilt-free option, you can make the most of the naturally ...

Pick raw bananas that are firm and green. Chop them into very thin slices. Drain the slices and spread them on paper towels ...

India has always had a wide range of leafy greens that are packed with more nutrition than imported superfoods like kale. These saags are found across different regions, each with its own way of ...