Dry roasting spices is a common technique in Indian cooking, but it is not always necessary. Here is a simple guide to knowing when to roast spices and when it is better to leave them ...
Cooking Tips: By following these steps, you can roast spices to perfection, unlocking their full flavour potential while avoiding the risk of burning them.
All you need are - jeera (cumin seeds), dhania (coriander seeds), ajwain (carom seeds) and laal mirch (dry red chilli). These spices individually have rich taste.
From age-old recipes passed down for generations to easy one-pot meals that suit any schedule, the region offers a wide range of rice dishes that reflect its flavours and cooking heritage.
Sambhar powder is not just a one-dish wonder. This robust South Indian spice blend can easily upgrade everyday recipes - from masala idlis to paneer tikka. Here's how to make the most of it.
South Indian Food: Craving something spicy and scrumptious on cold evenings? If you want truly indulgent dishes, explore these South Indian chicken treats packed with flavour.
Homemade Hari Mirchi Lehsun ka Achar is a celebration of Indian flavours. Spicy, tangy, garlicky, and utterly addictive, it's one of those traditional recipes that deserves to be made the old-fashioned way.
