If you're losing sleep over early onset of greys, nutritionist Lovneet Batra explains why it's happening and how to reverse ...

Add curry leaves, fry green chilies, ginger, along with the lentils. Grind the ingredients with turmeric, which gives the chutney its bright green colour. Add coconut. If the coconut is not fresh ...

Grind together grated coconut, green chili, ginger, roasted chana dal and salt. Add some water and grind again. Transfer the ...

Nilakadalai Chutney, also known as peanut chutney is a delicious blend of flavours of peanut, coconut and curry leaves. This chutney can be a perfect companion to enhance the taste and flavours of ...

Wash poha gently, drain excess water, and let it soften. Whisk curd with water, salt, and sugar until smooth. Mix softened ...

Might we suggest these fork-tender short ribs with jammy spiced onions and fresh curry leaves? To make chitranna, which translates to “mixed rice" in Kannada, bright yellow rice, colored with ...

It is flavoured with ginger, garlic, mustard seeds, curry leaves and chilli. This delectable tomato chutney may just become your new favourite. Green chillies, coriander, onion, garlic and cumin are ...

â Â Â Â Oil (2 tablespoons): For tempering and cooking the chutney. â Â Â Â Curry leaves (10-12 leaves): Adds an aromatic flavor. Step-by-Step Method for Tomato Chutney Step 1 ...

A staple in Indian cuisine, chutney has a history that speaks volumes of the diversity in culinary traditions across the ...

Once fried, add a pinch of asafoetida and curry leaves in the oil and pour over the chutney. This chutney is ready to use.