Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry ...

When you make a batch of homemade chutney, you are not just making a condiment; you are preserving the flavours of the fresh ...

You can make this Tuna Bhel recipe at home and impress your friends and family! Follow these step-by-step guidelines and make ...

In a stepwise manner, the video threw light on the process of preparing the hot chutney using ingredients like dried red ...

One cup of grated coconut, 2-3 dried red chillies, one small onion, 1-2 cloves garlic, half a teaspoon cumin seeds, half a teaspoon mustard seeds, salt to taste, two tablespoons coconut oil, half ...

Toss in garlic cloves, green chillies, and salt for a bold, authentic flavour. Grind the mixture coarsely, keeping a slightly ...

Make the chutney: In a medium skillet over medium-high heat, combine all ingredients. Sauté, stirring often, until tomatoes and onions are soft and mixture is jammy, 15-20 minutes. Turn off heat ...

Heat oil in a deep saucepan or a kadhai over medium heat. Dip each vada in the egg mix and deep fry over medium heat, few at a time, till crisp and golden brown. Drain on a tissue or paper towel-lined ...