In Mahabalipuram, that means jaggery pancakes and sweetened rice cakes. These treats aren't too sweet, but rather have a ...

1 cup rava/semolina 1 tsp oil ½ cup semiya/vermicelli 1 cup curd, slightly sour 2 tsp coriander leaves, finely chopped Salt to taste ½ cup water, add as required ½ tsp baking soda/Eno, optional ...

The Hindi writer Kamleshwar’s first book was turned into the film Badnam Basti (1971). Both works are moving, nuanced ...

Amma’s Appom’s Vadai, though somewhat greasy, was a doughnut-shaped piece of deep-fried fluffy goodness. Carrots, onions and ...

Ananya Panday is a self-confessed foodie, and anyone following her on Instagram knows it well. From her love for desi ...

Dakshin Canteen, led by chef-entrepreneur Ruchira Hoon, showcases the rich diversity of south Indian food with a menu ...

If you ever visit Guntur, don't leave without sampling mirchi bajjis - green chilies stuffed with tangy tamarind and onion ...

But what if you could add a touch of tradition, sustainability, and potential health benefits to your plate? Steaming idlis in coconut shells ... Steam as usual: Place the batter in the shells, set ...

The video begins with Karishma Tanna oiling the base of a coconut shell. She then pours idli batter into the shell, filling it halfway. Next, she places the shells in an idli steamer and lets them ...

Add enough and mix well. Add the batter to greased idli plates and steam for 6-8 minutes. For tadka, heat oil in a pan. Add mustard seeds, urad dal, sesame seeds, dry red chillies and curry leaves.

Whether it’s instant rava idli, Tamilian thatte idli ... the idlis from the tray using a wet spoon so that they come out clean. Set the soft idlis on a plate, and your homemade idlis prepared in ...

sheera as well as idli and sambhar vada for south Indian breakfast. The most costly breakfast options are sambhar vada for Rs 35 a plate at Ranjit and pav bhaji at Rs 40 from Adarsh outlet. Poha with ...