Curd, yoghurt, milk, paneer, or even the latest Greek Yogurt, all are dairy and dairy products that have always been and are an integral part of Indian cuisine.
What is the difference between Curd, Yogurt, and Greek Yogurt?
Author: Aditi Prabhu
Nutritionist
Singhada: The Indian Water Chestnuts
On one of my weekly local market visits, I landed up seeing green beauties. It was the singhada shape, structure, and green/red/reddish-green colours that attracted me.
Cast Iron vs Teflon cookware- Which one to choose?
In the Indian context, Cast iron cookware has been used since time immemorial. It especially forms an important of the Maharashtrian kitchen whereas Teflon is a relatively new concept. My personal favourites are the clay and cast iron cookware.
A quick and simple Foxtail(Millet)Upma recipe
Foxtail millets have been used from ancient times in India but I hadn’t heard of it until a while back. A couple of months back while discussing food and food ingredients the topic had suddenly turned to millets. But the one millet that caught my attention was the foxtail millet. Yes, it was the name …
Cooking simplified for Beginners.
As a teen being a Tomboy, the last thing I wanted to do was enter the kitchen. But having both parents working and me being a curious child, the kitchen became my laboratory. I brewed some disasters there and conducted some successful experiments. I guess that’s where my rendezvous with food began. Over the years …
Tadgola or Ice apples-A Natural Summer Coolant
Tadgola is a summer fruit that is delicious with a melt-in mouthfeel that will help you beat the summer heat.
How to use leftover Roti?
When you have only Roti /Chapattis /Indian flatbread and no vegetables or have leftover roti what do you do? Here is one of my personal favorite recipes that always comes to the rescue.