Tadka
6 Common Mistakes That Are Ruining Your Homemade Dal TadkaAcing a simple recipe of dal tadka is no joke. Here are some mistakes that can ruin the recipe and what you should do instead.
- 5 Types Of Tadka To Amp Up Your Food; And Health Benefits Of Different Tadkas
Because of their aroma and health benefits, tadkas are the highlight of Indian kitchens.
- Jeera Rice And Tadka Dal: An Easy And Comforting Combo For Lazy Weekends
Pair the delicious Dal Tadka with aromatic restaurant-style Jeera rice and enjoy your lazy weekend to the fullest.
- Meet Egg Tadka Toast: A Delicious Twist On The Classic Dahi Tadka Toast
Egg tadka toast gives an interesting twist to the classic dahi tadka toast. To make it, bread slices are coated with a spiced egg mixture, pan-fried, and topped with a flavourful tadka.
- Rajasthani Dahi Tadka: A Refreshing Dish That Pairs Perfectly With Everyday Meals
Rajasthani Dahi Tadka Recipe: This dish consists of dahi topped with a flavourful tadka on top. The combination of tomatoes and red chillies gives it a mix of tangy and spicy flavours.
- What's The Right Order To Add Spices In A Tadka (And Why It Matters!)
If you are tired of making blunders with your homemade tadka, here's your easy guide to get it right... every time.
- Indian Cooking Tips: 5 Types Of Tadka You Can Add To A Bowl Of Dal
Dal Tadka Recipe: We went through a wide array of dal recipes from across India and handpicked a few tadka techniques that can make a simple bowl of dal taste unique every time you have ...
- Indian Cooking Tips: How To Make Dal Tadka Without A Drop Of Oil (Recipe Inside)
Indian Cooking Tips: A simple bowl of dal is the go-to dish for many of us. Here's a delicious dal tadka recipe for you!
- Punjabi Tadka Maggi: How To Make A Tantalizing Maggi Dish
If you think a tadka is reserved only for dals, think again because this Punjabi Tadka Maggi is here to change your thoughts.
- Indian Cooking Technique: 5 Regional Ways To Add Tadka To Your Meal
'Tadka' is an Indian cooking technique that has been in use for hundreds of years. It helps unlock the full flavour potential of the spices and herbs.
