Peeling Onion, Ginger and Garlic were never this easy! These are the three best and easiest hacks to deal with these ingredients in your kitchen, with minimal hassle and ideal results.
Unlike the mango murraba, popular in Gujarat, in UP, it is Amla ke Murraba that used to be quite popular at least within a social mileu engendered by the fabled composite Ganga-Jamuni tehzeeb or culture ...
Listen up: Do not chuck the seeds in the bin. Nutrient powerhouses that they are, seeds pack in quite a punch if added to your daily meals.
It's best to turn to natural exfoliating agents as much as possible. Interestingly, the Indian kitchen is a treasure trove of ingredients that work magically well for chemical-free exfoliation.
Milk is delicious and creamy and it's this quality of this nutritious beverage that makes it so popular. However, it is also extremely perishable and you may want to use it with caution.
Ginger can be difficult to store, as it tends to either dry out or become moldy. These three methods can increase the shelf-life of this essential root spice.
To start with, we should see to it that there's enough supply of cooking gas and water. If not, try to keep an induction oven at home for emergency situation.
An inveterate traveler, acclaimed Australian chef Christine Manfield is known for her love of Indian spices.
Besan has been a staple food in Indian kitchens since time immemorial. Like all-purpose flour (maida) and wheat flour (atta), you'll always find gram flour (besan) somewhere in the kitchen pantry.
Indian curries change character every few hundred kilometres. We distinguish them not by their main ingredients but by the souring agents.