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Category: food

  • How to make South Indian Tomato Rice for lunch


    South Indian Tomato Rice

    Are you bored of eating regular steamed rice? If yes, then give your rice a tangy twist and try this simple Tomato Rice that can be easily made at home. Take a look at the recipe.

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    Ingredients required

    2 cups rice, 2 tbsp ghee, 1 onion, 1 green chilli, 1 tbsp ginger garlic paste, 1 cup tomatoes, salt to taste, 1 tsp curry powder, 1 tsp red chilli powder, 1 tsp turmeric powder, 1 tbsp lemon juice, 10 curry leaves, 1 tbsp mustard seeds, and 2 tbsp coriander leaves.

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    Step 1

    Wash and cook rice with enough water for 3 whistles. Once done, let it cool down.

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    Step 2

    Heat a wok, and add mustard seeds, curry leaves, and let them crackle.

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    Step 3

    Now add onion, green chilli, and ginger garlic paste. Saute for 2 minutes.

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    Step 4

    Add tomatoes, curry powder, red chilli powder, and turmeric powder. Cook for 3-5 minutes or until oil separates.

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    Step 5

    Now, add the cooked rice and mix well.

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    Step 6

    Cook for 2 minutes and top it with lemon juice and coriander leaves.

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    Step 7

    Your homemade Tomato Rice is ready. Enjoy it!

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  • 8 Reasons to add one avocado to the daily diet


    Why should you eat one avocado daily

    Avocados have been a fad among health enthusiasts for all the right reasons, but do you know what happens when you consume one avocado daily? Read on to find out..

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    Rich in Healthy Fats

    Avocados are packed with monounsaturated fats that are heart-friendly. These healthy fats help lower bad cholesterol (LDL) while boosting good cholesterol (HDL).

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    Boosts Heart Health

    Along with good fats, avocados contain potassium and magnesium, which regulate blood pressure. Eating them regularly can reduce the risk of heart disease.

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    Aids in Weight Management

    Despite being calorie-dense, avocados are high in fiber and healthy fats, which keep you fuller for longer. This helps reduce unnecessary snacking and supports weight control.

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    Great for Digestion

    Avocados are rich in soluble and insoluble fiber. They improve gut health, prevent constipation, and support smoother digestion.

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    Supports Eye Health

    They are loaded with lutein and zeaxanthin, antioxidants that protect the eyes from age-related issues like cataracts and macular degeneration.

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    Stabilizes Blood Sugar

    The healthy fats and fiber in avocados slow down digestion, preventing sudden spikes in blood sugar levels, making them ideal for people with diabetes.

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    Strengthens Bones

    Avocados provide vitamin K, calcium, and magnesium—nutrients essential for bone density and overall skeletal strength.

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    Nourishes Skin and Hair

    Packed with vitamin E, vitamin C, and healthy oils, avocados keep the skin supple and hair shiny. They work from within to fight dryness and improve texture.

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  • Monsoon Special: How to make Bread Cutlet


    Bread Cutlet Recipe

    Are you craving something deep-fried and full of flavours? If yes, then this Bread Cutlet recipe is for you. Filled with the goodness of veggies and sweetness of potatoes, this one makes for an apt snacking best paired with chutney or sauce. Tap next to read the recipe.

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    Ingredients required

    6–8 bread slices, 2 medium boiled potatoes, 1/4 cup peas, 1 carrot, 4-6 beans, 1/2 cup corn, 1 onion, 2 green chillies, 1 tsp ginger-garlic paste, ½ tsp red chili powder, ½ tsp garam masala, ½ tsp cumin powder, salt to taste, 2 tbsp coriander leaves, 1 cup breadcrumbs, 2 tbsp maida, 2 tbsp cornflour, and oil for frying

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    Step 1

    First of all, wash and boil the veggies and set them aside.

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    Step 2

    Add them to a bowl along with mashed potatoes and mix well.

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    Step 3

    Add onion, chilies, ginger-garlic paste, and spices. Add coriander leaves and combine well.

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    Step 4

    Soak each bread slice in water for 2–3 seconds, squeeze out extra water, and mix it into the potato-veg filling to bind. Shape into round or oval cutlets.

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    Step 5

    Make a slurry with maida, cornflour, and little water. Dip each cutlet in the slurry, then roll in bread crumbs for a crispy coating.

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    Step 6

    Heat oil in a kadhai and deep fry the cutlets until golden brown and crisp on both sides.

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    Step 7

    Enjoy hot with green chutney, tomato ketchup, or mayo dip.

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  • How to make Mumbai-style Tawa Pulao at home


    Mumbai-style Tawa Pulao

    Are you a rice lover and looking for something rustic and flavourful? If yes, then try this Mumbai-style Tawa Pulao, which is simple and full of aroma and taste. Tap next to read the simplest recipe.

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    Ingredients required

    3 cups cooked rice, 1 carrpt, 1/2 cup peas, 1 onion, 1 tomato, 1 capsicum, 2 tbsp butter, 1 tbsp oil, 1 tsp ginger-garlic paste, 2-3 green chilies, 2-3 tbsp pav bhaji masala, 1 tsp Kashmiri red chili powder, ½ tsp turmeric powder, salt to taste, 1 tbsp coriander leaves, and 2 lemon wedges

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    Step 1

    First of all wash and chop all the veggies.

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    Step 2

    Heat a large tawa and butter and oil.

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    Step 3

    Add chopped onions and green chilies and sauté till translucent.

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    Step 4

    Mix in ginger-garlic paste and cook for another minute.

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    Step 5

    Now, add the chopped tomatoes, capsicum, carrot, and peas. Cook till tomatoes soften.

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    Step 6

    Add pav bhaji masala, chili powder, turmeric, and salt. Splash a little water to prevent burning.

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    Step 7

    Add cooked rice and gently combine until all grains are coated with the masala. Once done, garnish with coriander leaves and a squeeze of lemon. Serve hot.

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    Next: How to make homemade Coconut Laddoo with jaggery

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  • How to make homemade Coconut Laddoo with jaggery


    Easy Coconut Laddoo with jaggery

    Craving for a sweet treat after every meal? Then give your cravings a healthy twist with this easy peasy recipe of Coconut laddoo, which can be made at home without putting in much efforts. So, follow us through these easy steps to make these Coconut Laddoos with the goodness of jaggery.

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    Ingredients:

    1 whole coconut, ½ cups dried coconut, ½ cup mixed dry fruits,½ cup jaggery, 2 tbsp ghee, ½ tsp cardamom powder, a pinch of saffron.

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    Step 1

    To begin with this easy recipe, heat water in a pan and add in jaggery, make a syrup.

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    Step 2

    Next, take a pan and dry roast the mixed nuts and crush them lightly. Grate the coconut.

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    Step 3

    To the same pan, add in ghee and cook the coconut till it turns slightly golden.

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    Step 4

    Then add in jaggery syrup, and cook till it leaves oil.

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    Step 5

    Now, add in the crushed nuts and cook until the mixture thickens. Once the mixture turns thick like a dough.

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    ​Step 6

    Grease your palms with ghee and make small bite sized laddoos.

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    Step 7

    Store them in an airtight container and enjoy!

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    Next: How to make Dahi Upma for breakfast

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  • How to make Dahi Upma for breakfast


    Dahi Upma Recipe

    If you are someone who loves suji-based dishes for breakfast, then this Dahi Upma will surely tempt you. Made with spices and curd slurry and suji, this is one of the simplest breakfast one can try at home. Tap next to read the recipe.

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    Ingredients required

    1 cup suji, 1 1/2 cup curd, 4 cups water, 2 tbsp coriander leaves, 2 green chilli, 1 tbsp ginger, salt to taste, 2 tsp mustard seeds, a pinch of hing, 1 tbsp chana dal, 1 sprig curry leaves, 2 tbsp cashews, 2 tbsp ghee, and 1 onion

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    Step 1

    First of all, chop the veggies and set them aside.

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    Step 2

    In a mixing bowl, combine curd, green chilli, coriander, ginger, salt and water. Whisk well.

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    Step 3

    Heat ghee in a pan, add the mustard seeds, heeng and curry leaves and sauté on a medium flame for 30 seconds.

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    Step 4

    Add the chana dal and chopped cashews and sauté on a medium flame for a minute. Then add the onions and saute for 2 minutes.

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    Step 5

    Now, add sooji and sauté on a medium flame for 3 to 4 minutes.

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    Step 6

    Add the curd-water mixture, mix well and cook on a medium flame for 5 minutes.

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    Step 7

    Once done, top it with some more coriander leaves and serve hot.

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    Next: From Kolhapuri Chicken to Laal Maas: 10 Spicy Meat Dishes from India

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  • From Kolhapuri Chicken to Laal Maas: 10 Spicy Meat Dishes from India


    10 spicy meat dishes from India

    India is known for its diversity, and food is that one thing that unites the nation with taste, flavours and culinary legacies. Indian cuisine is known for its rich and flavoursome meat delicacies, and every region has something unique to offer, so here are 10 interesting meat delicacies from different regions of India.

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    Kolhapuri Chicken (Maharashtra)

    Kolhapuri Chicken is known for its bold and fiery flavours that boast of the region’s culinary heritage.This Maharashtrian style meat recipe is made with a special Kolhapuri masala that includes dry coconut, sesame seeds, dried red chillies and a blend of strong spices, which gives an aromatic flavour and rich taste to this delight.

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    Rajasthani Laal Maas (Rajasthan)

    Laal Maas is a traditional mutton curry known for its deep red colour, thanks to Mathania red chillies. The dish is slow-cooked in yogurt and spices and is extremely spicy. Traditionally, it was a hunter’s dish cooked with jungle meat and red chillies to mask the strong flavour.

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    Chettinad Pepper Chicken (Tamil Nadu)

    Chettinad Pepper Chicken is a meat dish that hails from Tamil Nadu’s Chettinad region and is loaded with black pepper, making it spicy without being overly red. The meat is cooked with freshly ground spices, fennel, peppercorns, cinnamon and stone flower. The dry masala coating the chicken gives it an intense, smoky flavour.

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    Gongura Mutton (Telangana)

    A spicy and tangy mutton curry made using gongura (sorrel) leaves. The sourness of the leaves paired with hot red chilli paste creates a sharp, powerful flavour. Gongura Mutton is a classic in Telangana households and definitely not for the faint-hearted.

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    Kerala Mutton Fry (Kerala)

    Mutton Sukha or Mutton fry is a classic meat dish from Kerala, which is prepared with coconut slices, black pepper, curry leaves and Kerala-style garam masala. The meat is cooked till dark brown and crunchy, making it hot, smoky and irresistibly flavorful, especially when served with Malabar parotta.

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    Sukka (Mangalorean Style)

    Sukka also known as Kori Sukka, this dry chicken dish from Karnataka’s coastal region combines grated coconut, curry leaves and Byadagi red chillies. It’s spicy but balanced by the sweetness of coconut. The masala coats the chicken rather than forming a gravy, making it both fiery and flavour-rich.

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    Naga bamboo shoot curry

    This Naga specialty is known for its natural heat from Raja mircha (ghost chilli) or local spicy chillies. The is slow-cooked with bamboo shoot juice, which adds a unique sour and sharp taste. The dish is extremely hot but deeply aromatic.

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    Assamese Masor Tenga with Bhut Jolokia (Assam)

    A spicy fish curry made with tangy tomato or lemon, but what makes it fiery is the addition of Bhut Jolokia (ghost chilli), one of the hottest chillies in the world. This variation is rare but popular among locals who love extreme heat in their food.

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    Pork Vindaloo (Goa)

    This Portuguese-influenced Goan dish is known for its tangy, spicy, vinegar-based curry. Pork is marinated in vinegar, garlic, ginger and lots of red chillies, then cooked with spices. The vinegar and chillies give it a mouth-blazing heat with a hint of sourness.

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    Andhra Chicken Curry (Andhra Pradesh)

    Andhra Chicken Curry also known as Kodi Kura, this curry is famous for its generous use of red chillies, pepper and curry leaves. The gravy is thick and hot, often made with onions and tomatoes, and has a fiery kick that is typical of Andhra cuisine. It is usually enjoyed with hot rice or appam.

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    Next: How to make protein and fiber-rich Broccoli Paneer Rice for dinner

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  • How to make protein and fiber-rich Broccoli Paneer Rice for dinner


    Broccoli Paneer Rice Recipe

    Broccoli Paneer Rice is a wholesome one-pot meal packed with protein from paneer and fiber from broccoli. It helps keep you full for longer while supporting muscle strength and digestion. This one-pot meal is rich in vitamins, minerals, and antioxidants, and offers a perfect balance of taste and nutrition. Tap next to read the recipe.

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    Ingredients required

    2 cups cooked rice, 1 cup broccoli, 1 cup paneer, 1 onion, 3-4 garlic, 1 green chilli, 1 tsp cumin seeds, 1/4 tsp turmeric powder, 1/2 tsp garam masala, salt to taste, 2 tbsp ghee, and 2 tbsp coriander leaves

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    Step 1

    First of all, blanch broccoli florets in hot water with a little salt for 2–3 minutes, then give an ice bath, drain and set aside.

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    Step 2

    Heat 1 tsp ghee in a pan and lightly sauté paneer cubes until golden. Set aside.

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    Step 3

    Heat the remaining ghee in the pan, add cumin seeds, let them splutter.

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    Step 4

    Add garlic, onion, and green chili; sauté till golden.

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    Step 5

    Add turmeric, salt, and garam masala. Mix well. Also, add broccoli and paneer. Combine well and cook for 2 minutes.

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    Step 6

    Add the cooked rice and gently mix so that the grains don’t break.

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    Step 7

    Garnish with coriander leaves and serve hot.

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    Next: How to make traditional South Indian Podi Idli

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  • How to make traditional South Indian Podi Idli


    Easy to make Podi Idli at home

    Craving for a delicious and authentic South Indian style meal, then try this tasty and healthy Idli topped with classic Podi masala. This delicacy can be made with both fresh or leftover Idli, which makes it a perfect breakfast or snack option. But what exactly is Podi Idli and how can you make it at home? So, read on and find out…

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    What is Podi Idli?

    Podi is basically a home-style spice mix, which is relished with idli and ghee to accentuate the taste of the Idli Sambhar meal. This delish masala is made using roasted lentils, spices, and seeds. Authentic style Podi Idli is made by tossing the idlis in the spice along with some ghee and is enjoyed with chutney and coffee.

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    Ingredients

    8 leftover idlis,1/2 cup urad dal,1/4 cup chana dal,10-12 dry red chilies, 1/4 cup sesame seeds,1/2 teaspoon asafoetida,1 tsp salt, 1 tbsp oil/ghee.

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    Ingredients for tempering

    1 tablespoon ghee/sesame oil, 1 tsp mustard seeds, 1 tsp urad dal,8-9 curry leaves

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    Step 1

    Heat a pan over medium heat and dry roast urad dal and chana dal separately until they turn golden brown and aromatic. This process enhances their flavors.

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    Step 2

    Next, dry roast the dry red chilies until they become crisp and slightly darkened. Then, dry roast sesame seeds until they start popping and become lightly golden. Allow all the roasted ingredients to cool to room temperature.

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    Step 3

    Once the spices attain room temperature, transfer the roasted urad dal, chana dal, dry red chilies, sesame seeds, asafoetida, and salt into a spice grinder or blender. Grind them into a coarse powder.

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    Step 4

    The idlis should be cold and firm, refrigerate them before tossing up so that they can absorb flavors easily. Heat 1 tablespoon of sesame oil/ghee in a pan over medium heat

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    Step 5

    Once the oil is hot, add mustard seeds. Allow them to splutter, then add urad dal.Stir and fry until the urad dal turns golden brown and add curry leaves to the tempering and fry them until they become crisp and aromatic. Pour this tempering mixture over the cut idli pieces.

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    Step 6

    Sprinkle 3-4 tablespoons of prepared Podi evenly over the tempered idlis. Adjust the amount of Podi based on your spice preference.Using your hands or a spoon, gently toss the idlis with the Podi until all the pieces are well coated.

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    Step 7

    The idlis should be evenly covered well and served with coconut chutney or sambar.

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    Next: Ganesh Chaturthi 2025: How to make traditional Ukadiche Modak at home

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  • Ganesh Chaturthi 2025: How to make traditional Ukadiche Modak at home


    Ukadiche Modak Recipe

    The festival of Ganesh Chaturthi is around the corner and no celebration of Bappa is complete without Ukadiche Modak, a traditional Maharashtrian delicacy offered to the Lord Ganesha. It is made with a soft rice flour shell filled with sweet coconut-jaggery stuffing. Steamed to perfection, it can be easily made at home. Take a look at the recipe.

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    Ingredients requied

    1 cup grated coconut, 3/4 cup jaggery, 1/2 tsp cardamom powder, 1 tsp ghee, 2 tbsp dry fruits, 1 cup rice flour, 1 cup water, 1 tsp ghee, and a pinch of salt

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    Step 1

    Heat ghee in a pan, add grated coconut and jaggery.

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    Step 2

    Stir well on low flame until the jaggery melts and mixes with coconut. Add cardamom powder and dry fruits. Cook till the mixture becomes slightly dry.

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    Step 3

    Boil water with a pinch of salt and ghee.

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    Step 4

    Add rice flour gradually and mix well to avoid lumps. Cover and let it rest for a few minutes. Knead into a soft, smooth dough while it is still warm.

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    Step 5

    Take a small ball of dough, flatten it and place it in the greased modak mould.

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    Step 6

    Place a spoonful of filling inside and carefully close the mould and press to form a modak.

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    Step 7

    Place them in a steamer or idli cooker for about 10–12 minutes.

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    Step 8

    Once done, the outer covering will turn slightly glossy. Let them cool down, demould and your Ukadiche Modak are ready.

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