Ingredients 1 cup gram flour (besan) A pinch of asafoetida Salt to taste 2 large beetroot, boiled 2 tbsp vegetable oil 1/2 cup oats powder 1/2 tsp carom seeds 2 tbsp coriander leaves, chopped 1 onion, ...

Some people reach for extra sweaters, steaming hot drinks or hearty savoury stews to keep warm. Others lace foods with warming spices and chilli peppers to help keep the cold at bay.And while chillies ...

Give your desi Dal Chawal an Italian twist, which can be made by cooking the regular dal chawal with some vegetable broth, ...

Anjula Devi is an author, cookery school founder and consultant chef for Manchester United. She shares her favourite quick, ...

A grocery shop can be eye-wateringly expensive, but overlooked tins, jars and dried ingredients could hold the key ...

Idli-fry is the definition of sustainable cooking in which you can experiment with leftover rice cakes. From tossing with ...

Spice-crusted salmon tops farro alongside black beans, avocado, and arugula in this salmon grain bowl with a honey-mustard ...

The elusive spice is part of many Asian, African, South American, and Caribbean cuisines. Here’s what you need to know about its history, how to shop for it, and how it’s used in cooking.

The choice depends on the recipe and the desired intensity of flavor. How much ginger powder you can have in a day? Dry ginger is more potent than fresh ginger and has a concentrated amount of ...

Foods such as broccoli and coriander can taste extremely unpleasant to certain people depending on an individual's smell and taste receptors. A food scientist and nutritionist say most people can ...

Something as small as a coriander micro-green — packed with vitamins, texture and a taste that reminds them of life before conflict — can make a meal worthwhile. More practically, offering a ...