Be it aloo pakoda, aloo chaat or aloo tikki, we simply cannot get enough of it. But did you know aloo can be used to make kadhi as well? If you're someone who enjoys having a bowl of kadhi and miss it ...

In a small pan, heat ghee and add the asafoetida, bay leaf, mustard seeds and red chillies. 5. Add this tadka to the kadhi ...

During this time, devotees of Goddess Durga observe fasts with full devotion for all nine days, consuming only specific foods ...

Kadhi Pakora Kadhi Pakora is a tangy yoghurt-based ... Serve hot with naan or rice. Kaddu ki Sabji To make Bhandare Wali Kaddu Ki Sabji, start by heating oil in a large pan and adding mustard ...

On its main menu are small plates, featuring the likes of dynamite shrimp and spiced halloumi pakoras ... kadhi and street food delights including chowpaty bhel (puffed rice with tomato, onion and ...

kadhi and street food delights including chowpaty bhel (puffed rice with tomato, onion and pomegranate), and samosa chaat's. There's also the gatte ki sabzi gram flour dumplings in a yoghurt-base ...

This is also relatively easy to make, and all you need to do is blanch and puree the spinach before adding it in the yoghurt+besan base of the kadhi. There are many variations of the dish though ...

Evenly space the pakoras in the air-fryer drawer, working in batches if needed, spritz well with olive oil, then cook for 15 minutes at 200ºC, or until golden and cooked through. Meanwhile ...

If you love northern Indian kadhi but fail to nail it at home, then there must be certain steps that you are taking wrong. Here are five such common mistakes or reasons for which your kadhi is not ...

From mystical flames to awe-inspiring hilltop shrines, these Durga temples across the country promise a journey filled with wonder, history, and devotion.