This chutney is made with radish, tamarind, garlic, green chillies, salt, and roasted cumin powder. Temper it with mustard ...

Winter is here and so is the seasonal produce. Right now, if you visit any local fruit or vegetable market in North India, ...

Now in a blender take 1 cup poha, 1 cup coconut and ¾ cup water. Blend to a smooth batter. Transfer the paste into the same ...

Ingredients: 1 cup idli/dosa rice or parboiled rice (200g), ¼ cup urad dal (50g), ¼ tsp methi seeds, 1.5 cups (50g) puffed ...

Mooli paratha is a popular winter special flatbread from North Indian cuisine stuffed with grated radish(mooli) filling. It can be made in so many ways, so today I ...

Originating from Punjab, parathas are one of the most popular breakfast options that are now a staple across borders. For a healthy filling, you can make methi paratha and pair it with dahi.

This dish can be enjoyed as a side dish or main course with roti, naan or paratha and garlic chutney. Remove stems and wash methi leaves. Chop them and strain water completely. Heat oil and ghee in a ...

A 100-gram serving of methi sprouts contains approximately 30-35 kcal, 4-5 grams of protein, 6-7 grams of carbohydrates, 2-3 grams of dietary fibre, and minimal sugars and fats. While beneficial, ...

Popular dishes include Chakli from South India, Kachori from Rajasthan, Aloo Bhujia from North India, Methi Mathri, and Dhokla from Gujarat, each offering unique flavors. These savory treats ...

Methi Thepla is a popular Gujarati flatbread made from whole wheat flour and fresh ... Shallow fry on a hot pan until golden brown on both sides. Serve hot with mint or tamarind chutney for a ...