I love mushrooms in everything. Let me clarify here that I am talking about button mushrooms only -- all the others kinds, for a want of a better word, feel 'meaty' and I am vegetarian.
Kala Chana Guguni is a Bihar staple. It surfaces at family gatherings or festive celebrations. And is usually whipped up when guests come visiting and homes are filled with laughter and stories.
Living away from home can be tough, especially if you have to cook on your own or rely on takeaways. Simple solutions for you!
Prime Minister Narendra Modi addressed the 57th Convocation Ceremony of IIT Delhi, advocating for increased female participation among medallists and awardees. He also advised graduates against social media distractions, encouraged self-improvement, and inaugurated the Param Pragya AI supercomputing facility.
Divya Nair shares the recipe for the perfectly-cooked salmon to be served with imperfect-looking mushroom pt and mashed potatoes, cooked with lots of love.
These yummy shallow fried tikkis, made of soya nuggets and seaweed, are so easy and simple to prepare. They are irresistible as starter or party snacks.
My doctor neighbour makes the best Chole -- not too spicy, not too thick, tangy and delicious.
Are you a fan of Mexican food? Then this recipe is meant for you.
With Sawan just around the corner, many households are planning meals without onion and garlic. If you're looking to refresh your festive menu, we've got you covered.
If you have never tasted Hyderbadi Mirchi Ka Salan you have missed something in life.
India has gained a worldwide reputation for its scrumptious flatbreads, some of them stuffed, courtesy TasteAtlas polls. While Alu Parathas are, hands down, the nation's favourite, there are many, many kinds of stuffed parathas out there.
Ambila is a typical Odia mixed vegetable curry known for its sweet, tangy, delicately-spiced flavor. It's considered a comforting, satvik dish.
Dr Rajeshwari Panda, head of the dietetics department at Medicover Hospital, breaks down the nutritional value of some of India's most loved breakfast options.
Parathas made from buckwheat, water chestnut flour and alu have a different texture, and an altogether unusual taste.
Are there many who can pass up a meal of Chole Bhature? Very few right! Chef Roopa Nabar's Amritsari Chole is probably quite different from the recipe you might usually prepare.
The people of Bihar, usually cook food in mustard oil that adds pungency. They enjoy cooking and eating, tasty and healthy food using seasonal ingredients with aromatic local spices. Garlic, ginger and green chillies play a special role.
The burst of cheese will take these parathas to another level.
Priya Palan, a dietician at Zen Multispecialty Hospital, recommends a list of protein-rich vegetarian sources you can easily include in your diet.
Easter celebrations in north Indian Christian households are special in their own way. The reflective period of Lent is followed by joyful, food-rich celebrations with strong community and family bonding.
Kastha or flaky lijjat papad-accented parathas dipped in creamy black dal is a must have.
When the winter weed-like green hits the bazaars, cash in on it and gorge on bathua parathas.
World leaders often have simple tastes when it comes to food.
'For Nikam I had to gain around 9-10 kgs and I was eating 2 pizzas and lot of sweets and my fav Aloo Parathas, Biryani...'
Leafy greens are an essential part of Indian cooking, showing up in everyday meals as well as in unique regional specialities.
'When she asked me what I wanted for breakfast, I mentioned Aloo Parathas, and she graciously made them herself.'
Any vegetable, when stuffed in a wheat covering and fried crisp with ghee and served with a dab of white butter, becomes fit for a king's banquet.
Delicious snacks, parathas made from sabudana.
A traditional pahadi preparation, it uses a Garhwali spice called jakhiya, also called wild mustard or dog mustard, that gives a special kick.
India has gained a worldwide reputation for its scrumptious flatbreads, some of them stuffed, courtesy TasteAtlas polls. While Alu Parathas are, hands down, the nation's favourite, there are many, many kinds of stuffed parathas out there.
TasteAtlas, an international platform known for food and travel insights, has unveiled its latest roundup of the top 50 best breakfast worldwide. Among the featured dishes are three beloved Indian staples-misal pav, paratha, and chole bhature -each celebrated for their rich flavours and enduring popularity at the breakfast table.
Across continents and cultures, people unknowingly cook similar dishes -- same idea, different ingredients or different method of preparation. Many Indian favourites have surprising global twins that nearly mirror our flavours, techniques or eating style.
Ketchup isn't just some chillar side condiment for your parathas or toast or chips. It's a global star.
A rustic spin on your favourite Palak Paneer.
Packed frozen 'paratha' is not 'roti or chapatti' as it requires further cooking before consumption and despite wheat flour being the 'common thread' there are other ingredients used in making parathas, said an order by the Gujarat Appellate Authority for Advance Ruling. Such parathas, whether named Malabar, Mixed vegetable, Onion, Methi, Alu, Laccha, Mooli or Plain, have ingredients like margarine, salt, emulsifying agent, oil, potato, peas, cauliflower, coriander powder, bread improver and water, apart from wheat flour, which make 'quite different' from plain roti or chapatti and hence are not eligible for 5 per cent Goods and Services Tax (GST) rate, the ruling said. The percentage of wheat flour used by Vadilal Industries, which had approached the AAAR, in the eight varieties of paratha manufactured and supplied by it ranges from 36-62 per cent, whereas the ingredient for plain roti or chapatti is wheat flour apart from water.
Where are the best places to get vegan food in the world?
All this time the Great Indian Family was a refuge, when did it become a toxic dump, wonders Deepa Gahlot.
Devi S from Ahmedabad shares the recipe.
Add oats and bran to your breakfast to make your meal more nutritious.
