Cut Idli into 4 pieces, and then refrigerate them for an hour. 2. In a large bowl, put chopped Idlis, than add corn flour and coat the Idlis well. Corn flour adds a slightly crisp layer when Idli gets ...

Joanna Lobo Joanna Lobo is a journalist from Goa who writes on food, culture, and everything in between. She moonlights as consultant editor at food journal, Goya. Once upon a time in Goa, jackfruit ...

“Fried rice is delicious, but crispy rice is an even better way to deploy cold leftovers,” says Sue Quinn, author of Second Helpings. “It’s made by scorching rice in a hot pan until the grains turn ...

This recipe is perfect when you want to have something delicious without investing time. Apart from being rich and flavourful, South Indian cuisine offers a plethora of options that are sure to ...

Heat the oil in a slow cooker over high heat. Add the lentils, cumin, turmeric, garam masala, chilli powder, onion, garlic and ginger, and cook, stirring, until the onion softens. Add water and ...

The egg must surely be one of the most versatile foods known to mankind, easily paired with every ingredient you can imagine and surely the only food that can be enjoyed at all three meals of the day.

If you love Dahi Bhindi but crave a little extra kick, this Chilli Dahi Bhindi Fry brings together crisp-tender okra (bhindi), a creamy, tangy yogurt sauce, and the warmth of green and red chillies.

Roast cumin and coriander seeds over a low heat until fragrant. Grind to a powder and toss with the beef and fish sauce. Marinate for an hour or so. Heat oil in a wok and stir fry the beef until ...