Barley Water is a traditional health drink made by boiling barley grains in water. The liquid is then strained out and sometimes lightly sweetened with sugar or honey, or flavored with lemon. Barley water, with its mild, nutty flavor, is cherished for its cooling properties, hydrating effects, and support for digestion. Although known in India, the UK, and parts of ...

Onion Chutney, also known as Vengaya Chutney, is a spicy, tangy South Indian condiment made by sautéing onions with garlic, dried red chilies, tamarind, and spices, then blending them into a smooth, flavorful paste. Typically finished with a tempering of mustard seeds, curry leaves, and asafoetida, this chutney is a bold, aromatic alternative to coconut chutney and pairs wonderfully with ...

Out of the many kadai preparations that are popular in North Indian restaurants across the globe, Kadai Paneer is one of the most loved vegetarian variants. Kadai Paneer recipe is a tangy, deeply spiced dish that is perfect for enjoying all year round. Made with pantry staples like onions, tomatoes, capsicum (green bell peppers) and Indian spices, this paneer dish ...

This recipe is my vegetarian, Thai-inspired take on Pad Thai – a stir-fried rice noodle dish that’s quick, flavorful, and perfect for weeknight meals. While it isn’t a traditional version, it brings together the same sweet, tangy, and umami-rich flavors using tamarind, palm sugar, soy sauce, mushrooms, and plenty of fresh vegetables. With no fish sauce or eggs, this version ...

One of the most popular flatbreads in India and some South Asian countries, the Naan Bread is made with a leavened dough. Here’s my tried and tested Naan recipe to make these soft, slightly chewy and delicious flatbreads, without yeast. The incredibly easy one to make, if you find using yeast is a daunting affair. You can cook it on ...

Any ‘pappu, paruppu or parippu’ dish would be a lentil-based dish in South India. The same goes for the recipe of Tomato Dal. A specialty from Andhra Pradesh, Tomato Pappu is tangy curried lentils made with pigeon pea lentils (tuvar/arhar dal), plenty of tomatoes, onions, herbs and spices. Andhra cuisine is known for its bold and spicy flavors. But this ...

Ghee Rice is a fragrant and mildly spiced rice dish from South Indian cuisine, consisting of long-grained basmati rice cooked with aromatic whole spices, cashews, raisins and onions, sautéed in ghee (clarified butter). Follow my easy instructions with step-by-step photos and video to make this one pot ghee rice recipe, and serve alongside all of your favorite Indian dishes. I ...

Kulfi is an Indian version of an ice cream that can be of a variety of flavors. From dry fruits, nuts and spices to fresh fruits (both fresh seasonal and off-seasonal), a variety of ingredients can be used to make kulfi. It is the quintessential Indian cold dessert, perfect for the scorching summers here. One such fantastic seasonal variation is ...

Cumin (or Jeera), is a beloved spice that’s a cornerstone of Indian cooking and a star ingredient in kitchens around the world. Known for its warm, earthy aroma and hint of bitterness, cumin adds layers of flavor to countless dishes. When ground into a fine powder, it becomes even more versatile – lending richness and depth to curries, rice preparations ...

Carrot is one root vegetable that is quite versatile. I mean, you can tell this by the way it is used, especially in Indian cuisine – stir-fries, curries, flatbreads, accompaniments, salads, soups, mains, sweets and desserts. It can be used to make a variety of amazing dishes. One such easy, flavorsome and nutritious dish is this lightly-spiced South Indian style ...