Indian Food Recipes, Veg Recipes, Recipe Community, Snacks Ideas, Kerala, Cooking 101, Tangier, Pickling, Spices
Fenugreek was known as "Greek Hay" to the Romans. It is an unusual Asiatic herb with aromatic and bitter seeds.
Toor Dal is a lentil much loved all over India, from the Sambars of Tamil Nadu and other parts of South India, to the Aamti variation of the Maharashtrian Varan, to the Dal Tadka of the Punjab.
While India does not have a “curry powder”, it does have a range of masalas and podis that are used in specific ways or with specific dishes. For example, chole masala, chaat masala and garam masal…
A very special way to cook rice.
How to Buy, Store and Use Drumsticks and Drumstick Leaves | Moringa
Badapu Thuna Paha | Sri Lankan Curry Powder
Deeply Flavoured Coconut-Curry Stock
How to make great flavoursome vegetable stocks
Spices: Talni Mirchi | Dried Stuffed Chillies
Indian Essentials : The Difference Between Vathal, Vadagam and Vadam
Kadhi is a slow cooked Indian yogurt or buttermilk dish, thickened with besan (chana flour, chickpea flour) and tempered with spices. See the difference between Indian curd, buttermilk and yoghurt …
Tulsi is an amazing herb, indigenous to the Indian subcontinent. The word “tulsi” means “the incomparable plant”. It is a bushy shrub that grows up to 2 metres in height.
Golden Saffron Spiced Tea and the Four Cs of Spices: A recipe
Kewra Sherbet | Pandan Cooler
Sprouting Mung Beans