It’s a widespread myth — especially across Indian households — that plant-based diets fall short in providing enough protein.

To ensure better health, it is important to understand the negative effects of maida and explore alternatives that are ...

Heat ghee in a pan, add besan, and roast on low heat until it turns golden brown and releases a nutty aroma (about 10-12 minutes). Stir continuously to avoid burning. In another pan, mix sugar and ...

Our home-style kadhi pakora, velvety kheer, and delicate phirni bring the soul of the festival to your plate, inviting you to savour the essence of Baisakhi with every bite” 1. Mix besan, sliced ...

Besan is a flour used in Indian cooking and skincare. In English, it’s known by a different name let’s find out what it is and how it’s used.

Nestled in the heart of the eastern part of India, West Bengal is a region brimming with vibrant culture, traditions and culinary heritage that is a treasure trove for tourists and natives alike. As ...

A kadhai is ideal for slow cooking, deep frying, and making rich, flavourful gravies. Its deeper base ensures that food is submerged in oil or liquid, making it perfect for frying samosas, pakoras, ...

Amongst the palaces and forts, Rajasthan also has a culturally rich cuisine. If you are craving something new to pair with your tea, you can make crispy Rajasthani snacks right in your kitchen. A ...

This Zucchini Pakoda is irresistibly soft and fluffy, packed with grated zucchini and red onion. It’s authentic yet mildly spiced, making it a delicious way to enjoy zucchini! Department of ...

This Dil-Se-Indian recipe brings you the perfect blend of spices and gram flour. You have to majorly make this dish in two parts, Gatta and curry. In a mixing bowl, add one cup of gram flour (Besan), ...

Besan barfi is a rich and aromatic sweet made with roasted gram flour, ghee, and sugar – perfect for offering as a Ram Navami prasad. Want to prepare a wholesome prasad dish? This one’s made ...

Take a little mixture out with a spoon and drop the small pakoras into hot oil. Fry them until they turn a little golden brown and crispy. Drain excess oil and serve with chutney! 7 Dupatta Draping ...