Heat 1 tsp oil in a small pan. Add mustard seeds, dried red chili, curry leaves and a pinch of hing. Let the mustard seeds ...

Now, pour the blended coconut paste into the pot and heat for a minute. Check seasoning and serve hot. This is a quick recipe which can be tried by all. You can add green chillies, if you like more ...

Now you can always enjoy the benne with a classic coconut or tomato chutney for a symphony of tastes that are sure to satisfy your deepest cravings. But sometimes it can be fun to mix things up ...

This is a creamy and nutty chutney to have with your chapathis, gruel, rice fritters, dosas and idlis. It is nutritious and loaded with healthy fats of the nuts and is very good for young people.

4-5 walnuts, three-fourth a cup of coconut or desiccated coconut, 3-4 Kashmiri red chillies, one teaspoon of tamarind paste, a pinch of hing or asafoetida, salt to taste, two tablespoons of ...

Give a romantic twist to the classic Aloo Paratha by making it heart-shaped! Serve with love and a side of butter & pickle.

Sprinkle the fish all over with salt, and refrigerate 30 minutes. Meanwhile, combine all the chutney ingredients in a food processor, and process until it forms a thick marinade, adding water 1 ...

Explore the fascinating evolution of chutney in India, from traditional to modern recipes. Discover the five major changes that have transformed the spice palette of India, influencing the ...

Rub salt, turmeric and red chilly powder. Smear it well. Keep the fish aside. 3. Grind coconut, green chillies, coriander into smooth paste (chutney), add lime juice. Mix thoroughly. This is the ...