Turning a basic tomato chutney into a protein-rich version is easy. You only need two additions: peanuts and chana dal (split Bengal gram).

Undercooked pasta is not a lost cause, it can still be fixed using simple methods without starting again.

Children need a balanced diet, but many are reluctant to eat lentils and green vegetables. Dal Palak Uttapam solves this problem by combining nutrition with taste.

Its striking red colour comes from Kashmiri red chillies, giving the curry a rich look without excessive heat.

Mathri is also known as Matthi. While many people are familiar with Masala Mathri, Methi Mathri and Achari Mathri, Rajasthani Masala Moong Dal Mathri is a must try variation.

Muskmelon requires a little care to ensure it stays fresh, sweet and safe to eat.

The popularity of chaat has led to many delicious variations. With a few smart ingredient swaps, it can also be turned into a healthier snack option.

Many times, shoppers are unable to tell the difference between a natural and a treated watermelon. Attracted by its bright red colour, people often end up buying an adulterated fruit.

However, something as simple as a well-made tadka (tempering) can completely change the taste of an ordinary dal.

This South Indian-style coconut chicken curry is an aromatic, creamy, and mildly tangy dish made using curry leaves, mustard seeds, and fresh coconut milk.

This sandwich is rich in protein from hung curd, which helps keep you full for longer and reduces unnecessary snacking.

The Kathi Roll is a popular Indian street food that consists of spicy kebabs, vegetables, chutneys, and eggs wrapped inside a flaky maida (refined flour) paratha (flatbread).

You can create a complete meal by pairing these tasty pulao recipes with chutney, raita, pickles, and papad. These dishes can be ready in just 20 minutes.

However, pooris taste their best only when they puff up well and turn crispy. Yet, it is often noticed that despite repeated efforts, the pooris do not turn out fluffy or crisp. But there is no need to worry anymore.

While there are many types of pickles available, mango pickle continues to be the most popular, especially during the summer months.

The high protein content keeps you full for a longer time, reducing the urge to snack on unhealthy foods between meals and supporting weight loss.

While peanuts are widely used in South Indian cooking, they also work beautifully in curries, snacks and even desserts across regions.

Lahori Paneer is made by marinating paneer cubes in spices and lightly frying them before simmering them in a tomato-onion gravy.

Kathiyawadi Sev Tamatar ki Sabji is a bold and spicy Gujarati preparation made by tempering oil or ghee with cumin seeds, asafoetida (hing), ginger, green chillies and fresh tomatoes.

This dal features toor, moong, chana, urad, and masoor lentils cooked together with a spiced onion-tomato tadka. It pairs well with rice or Indian breads like roti and baati.