Papad comes in various flavors like plain, pepper, and cumin, adding an extra dimension to the dining experience. Pickles Indian pickles, or achaar, are made by preserving fruits and vegetables in ...

Fried papad pieces are cooked in a gravy of flavourful masalas and curd. Make this papad ki sabzi for lunch or dinner. Heat the oil, fry the papad and keep aside. 2. In a wok, heat the ghee and saute ...

Take the pulp out of the mangoes and blend in a blender with sugar to taste and a little bit of salt. 2. Now take a plastic sheet and spread the pulp on to it. You can do the same if you want a spicy ...

The next task was choosing the food item. Papad? Pickle? Masala powders? Jam? Squash? By a process of elimination, Manjari figured that pickles had to be the first product they should try.

Get ready for some pickle puns that are, well, kind of a big dill. Have you ever met a pickle you didn’t like? With kosher dill, half-sour, bread and butter—even spicy, there’s a pickle out ...

Using a pair of scissors, snip the top and bottoms off the onions or shallots then put in a large bowl and cover with boiling water. Leave for 3–4 minutes, then drain. When cool enough to handle ...

The pickle can be eaten straight away. Otherwise keep in a cool place for up to 6 months. Once opened, store in the fridge for up to 8 weeks. How to sterilise jars: prepare your jars and lids ...

On the occasion of his birthday, social entrepreneur Sharad Chaudhary inaugurated a series of self-employment initiatives in ...

Heat the ghee in a saucepan or kadhai and add the ginger-garlic paste, tomato puree along with all the spices and saute over ...