Put the unpeeled beetroots into a pan and add enough water to cover them. Add the grated ginger, half teaspoon salt, and the half green or red chilli, bring to the boil, and cook until tender. When ...

INDIAN breads, collectively called rotis, have become extremely popular restaurant items in the U.S. They are eminently doable at home as well. The breads as we know them here are from central and ...

Instructions: Preheat the oven to 350 degrees. Peel the carrots and parsnips and cut them into 4-inch-long, ½-inch-thick matchsticks. Toss with oil, salt, black pepper, turmeric and ajwain and lay ...

With the temperatures rising across the nation, it’s become crucial to find meals that are not only refreshing but also gentle on the digestive system. One fantastic option to consider is raita, a ...

When the summer heat is at its peak, a cooling bowl of raita is the perfect way to stay refreshed and hydrated. This ...

When cooked or roasted, the distinct peppery, slightly nutty and sweet flavors of parsnips come to center stage. When paired with carrots for a sweet, classic complement, they lend themselves so well ...

Parsnips are originally from Eurasia, a landmass combining eastern parts of Europe and Asia. The root vegetable served as a vital food source until the potato was discovered in the New World. I had ...

This is a classic you cannot go wrong with. Crunchy boondi is soaked in spiced yoghurt to make this fun treat that balances the heat of any biryani. Fresh mint and chilled yoghurt come together in ...

Cold raita makes sense in peak summer. In winter, it often feels out of place. That icy spoonful next to hot rotis or dal can dull flavours and leave the body feeling oddly unsettled. Winter meals ask ...