Ingredients: 2 medium sized green capsicum (cut into bite-sized pieces) 1 red capsicum (cut into bite-sized pieces) 1 yellow capsicum (cut into bite-sized pieces) 3/4 cup sweet corn kernels 2 onions (finely chopped) 1 tomato (coarsely chopped) 1 teaspoonful ginger garlic paste 1/4 teaspoonful turmeric powder 1 teaspoonful coriander seeds powder 1 teaspoonful red chilli powder 1/2 teaspoonful garam masala Salt as required For seasoning: 2 tablespoonful olive oil (or vegetabl... Read More...

Ingredients: For cake: 1/2 cup all-purpose flour (maida) 6 eggs 1/2 cup cocoa powder 1 cup powdered sugar 1 cup butter (melted) 1 teaspoonful vanilla essence For frosting: 2 cups heavy whipping cream 1 cup sugar 1 teaspoonful vanilla essence 1/2 cup cherries (chopped) 1 chocolate bar (grated) For syrup: 1 cup cherry syrup 1/2 cup sugar 1 teaspoonful vanilla essence Method: First of all, prepare the cake. Preheat the oven to 180 degree C. Take a large bowl and... Read More...

Ingredients: 200g fresh paneer (cut into bite-sized pieces) 1 large onion (thinly sliced) 5-6 curry leaves (broken) 1/2 teaspoonful cumin seeds (jeera) 2 tablespoonful peanuts 1/4 teaspoonful sesame seeds 1/2 teaspoonful poppy seeds 8-10 cashew nuts 2 cloves 1 inch piece of ginger 6 garlic cloves 2 dried red chillies (whole) 1/2 teaspoonful red chilli powder 1/4 teaspoonful turmeric powder 2 teaspoonful coriander seeds powder 1/2 teaspoonful lemon juice (freshly s... Read More...

Indian cuisine is known for its variety in taste, flavour and aroma. Throughout the country, a number of dishes which exude the traditional flavours of the region can be found. But one cuisine which has gained immense popularity throughout the country is the Mughlai cuisine. Characterized by thick gravies, mild aromas and exotic spices, the Mughlai cuisine offers a host of dishes that unique in flavour, texture, taste and aroma. Prepared by blending exotic spices, herbs and nuts, this cuisine has dishes that cover the spectrum of flavour. From... Read More...

Punjabi baingan bharta is one of the most preferred main course dish in North India and is eaten as an accompaniment to chapatis and naans. In earlier times, the brinjals were roasted in tandoor, which would instill a distinct aromatic flavor to them. Nowadays, we don't cook our food in tandoor so getting that charcoal infused taste is not possible, but the near best thing is to roast them in an open flame to get a smoky flavor. Ingredients: 2 large brinjals (baingan) 2 onions (finely chopped) 2 tomatoes (finely chopped) ... Read More...

It is a well known fact that kids fuss a lot when it comes to food. No matter how much you want to feed them nutritious foods, they are always keen on eating fast food. So rather than cringing all the time when your child is bingeing on unhealthy foods, you can create your own fast foods or finger foods that are tasty, nutritious and filling. Here are some recipes: Roasted Paprika Pesto Pasta Ingredients: 4 cups boiled whole wheat spaghetti 1 1/2 tbsps olive oil 2 tbsps tomato puree salt to taste 1 tsp paparika ... Read More...

Ingredients: For syrup: 1 cup light brown sugar (packed) A pinch of salt For pancakes: 2 cups all-purpose flour 3 tablespoonful granulated sugar 1/2 teaspoonful salt 1 teaspoonful baking powder 1/2 teaspoonful baking soda 2 cups buttermilk 2 large eggs 5 tablespoonful unsalted butter (melted and cooled) Vegetable oil (for greasing) 1 cup sliced strawberries Method: First of all, make the syrup. Take a medium sized saucepan and pour 3/4 cup water in it. Heat it over medium f... Read More...

Ingredients: 500g skinless chicken breast (cut into small cubes) 250g fresh Shitake mushrooms (trimmed and thinly sliced) 250g fresh button mushrooms (sliced) 1 and 1/2 cups Arborio rice (or round-grained rice) 4 and 1/2 cups of chicken stock (slightly heated) 2/3 cup dry white wine 1 large onion (finely chopped) 4 garlic cloves (crushed) 1 cup Parmesan cheese (grated) 1/4 cup cream (optional) 2 tablespoonful fresh coriander leaves (finely chopped) 2 tablespoonful butter 2 teasp... Read More...

 Ingredients: For balushahi: 1 cup all-purpose flour (maida) 1/4 teaspoonful baking powder 1/8 teaspoonful baking soda 1/4 cup cold unsalted butter (cut into smaller pieces) 1/4 cup curd (dahi) 2 cups vegetable oil (for deep frying) For syrup: 2 cups sugar 1 cup water 4 cardamom pods (crushed) For Garnish: 2 tablespoonful pistachios (thinly sliced) Method: First of all, prepare the balushahi dough. Take a large bowl and combine all-purpose flour, baking powder and baking so... Read More...

Ingredients: For aloo subzi: 4-5 potatoes (peeled and diced) 1 onion (finely chopped) 3 garlic cloves (finely chopped) 1-inch pieces of ginger (finely chopped) 2 tomatoes (coarsely chopped) 2 green chilies (finely chopped) 1 teaspoonful turmeric powder 1 teaspoonful red chili powder 1/2 teaspoonful garam masala 1 teaspoonful carom seeds (ajwain) A pinch of asafoetida (hing) 1 teaspoonful dry mango powder (amchur) 3 tablespoonful vegetable oil 2 to 3 cups of water 1 ta... Read More...

Ingredients: 3 tablespoons olive oil 1/2 cup white onion (finely chopped) 2 garlic cloves (minced) 1 teaspoonful kosher salt 1 teaspoonful sugar 1/4 teaspoonful black pepper (freshly toasted and ground) 1/4 teaspoonful red chilli powder 3 cup tomato puree 1/2 cup fresh basil (finely chopped) 1 tablespoonful fresh oregano (chopped) 1 cup ricotta cheese 1/2 cup fresh Parmigiano-Reggiano cheese (grated) 1 (14-ounce) package water-packed firm tofu, drained 1 large egg (slightly... Read More...

Ingredients: 250g bhindi (ladyfinger) 2 large onions (thinly sliced) 4 medium onions (thinly sliced) 1 teaspoonful cumin seeds 1 teaspoonful turmeric powder 1 teaspoonful red chilli powder 1 tablespoonful ginger garlic paste 1 teaspoonful amchur (dried mango powder) 1/2 teaspoonful garam masala powder 4 tablespoonful vegetable oil (or ghee) Salt as required Method: Thoroughly wash the whole ladyfingers under running water and wipe them dry using a kitchen napkin. Set them aside for a... Read More...