What sets Indian cuisine apart from a lot of others is the spices. In fact, it is for these spices, the traders from all over the world came to India. Spices (...)
Dhamargava/Tuppahirekai/ತುಪ್ಪಹೀರೇಕಾಯಿ/Sponge Gourd or what is referred to as tirprikai in colloquial Kannada is a vegetable that belongs to ridge gourd family. (...)
Banana is a staple in this part of the world. A fruit available for all the 12 months of the year. And even most of our festival rituals include giving away (...)
Hirekai/ಹೀರೇಕಾಯಿ/Ridge gourd is supposed to contain loads of nutrients. Just like the vegetable, the skin/peel also has its benefits but we throw it away. Not (...)
I was done with my morning dose of the Internet and was getting up to prepare breakfast when I saw this comment by GVji on my earlier poha recipe. That (...)
Summer has just started and we are already seeing the Sun shine in full glory. Air-conditioner is no respite in a small town India where power cuts everyday (...)
Green peas dal with cauliflower - northern uttar pradesh recipe
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When my room-mate Rajni said matar ki dal I assumed it is a dish with green peas in some yellow dal. But this turned out to be a recipe I have never heard of. (...)
After registering for the Marathon, I decided to eat healthy but cornflakes or plain oats aren’t my kind of food. I’ll go for poha, idli, upma any day (Of (...)