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Among the hottest chillies grown in India is the kanthari chilli, known for its intense heat and unique flavour profile.
The spicy, salty snack can make anyone as excited as the characters of Kunchacko Boban and Shalini in the film Niram.
Relishing a crab curry right can often be a messy affair, but its taste will help you forget it all.
You could store coriander leaves, mint leaves and tomatoes fresh longer following this method.
Crunchy murukku could be easily made at home.
Chilli was brought to India by Vasco-Da-Gama in the 16th century, before which black pepper was the only source through which spices were incorporated into Indian cuisine.
Spicy and delicious chicken chukka is a fabulous combination with hot and flaky porotta, chapathi, appam or roti.
Green chillies can increase your metabolism and thereby help in burning calories faster.
Spice your teatime with these elegant paneer pakodas.
Who doesn’t love Paneer, the cream and moist cottage cheese, which forms a vital part in Indian cooking? A versatile cheese, paneer can be used in almost anything, ranging from curry to dessert. Paneer is widely available in Indian stores, but there is nothing like fresh homemade paneer. Making paneer is really easy. Boil a litre of milk. When it is boiling, add ½ a tsp lemon juice diluted in ½ a cup hot water. Lower heat and stir continuously. When milk has completely curdles, strain it in a muslin cloth and hold it under a running tap for a minute. Sponge out the water and hang the muslin cloth bag till all liquid has drained out. After that spread it in a flat dish and keep something heavy on top. Now cut the paneer in the shape you desire.
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