There’s no denying that, much like pumpkin, the seeds of this vegetable are equally nutritious, and with growing inclination ...

Chutneys or Pachadis are an integral part of the Andhra cuisine. They add punch, colour, and character to any meal. Here are ...

The solution is to consume lightly fermented, steamed, or roasted items over deep-fried foods that take less time to digest.

It is topped with fresh coriander, roasted peanuts, and lemon juice squeezed on it for taste. Poha is light, tasty, and great ...

Vegetable Upma with Rava Are you eating the same traditional semolina upma? Replace it with gluten-free cornmeal for a hearty vegetable upma. Roast 1 cup of cornmeal until fragrant and set aside. In a ...

In a time when dining out often comes with frills and inflated prices, Shree Gowri Krishna stands out by keeping things ...

Set the skillet over high heat and cook the chicken until it starts to brown, 5 minutes. Transfer the skillet to the oven and roast the chicken for 30 minutes, until the skin is browned and the ...

400g/14oz cherry tomatoes 35g/1¼oz unsalted butter, cut into small pieces 1 tsp balsamic vinegar 200–300g/7–10½oz pasta shapes sea salt and freshly ground black pepper Parmesan cheese ...

We could eat this no-fuss veggie pasta bake every week. It's packed full of your 5-a-day and easy to make. Minimise washing up by making the sauce in the roasting tin that you bake the pasta in ...

Cook the carrots In a large, deep skillet, melt the butter in the olive oil. Add the carrots, garlic, tarragon, thyme, rosemary, bay leaves, star anise and the cumin, fennel and mustard seeds and ...