We just love having a bowl of raita along with our meals; don't we? It holds significant position in a traditional Indian thali. However, let's agree - it remains one of the most underrated dishes of ...

Instructions: Preheat the oven to 350 degrees. Peel the carrots and parsnips and cut them into 4-inch-long, ½-inch-thick matchsticks. Toss with oil, salt, black pepper, turmeric and ajwain and lay ...

Place cumin in a small frying pan over low heat. Cook, stirring occasionally, for 1 minute or until smoking but ensuring it doesn’t burn. Remove from heat and set aside. Place carrots in a bowl. Pour ...

Raita is one such recipe which is eaten in both winter and summer season. As we know that winter has come, so many healthy vegetables are available in this season, one of them is carrot. So today we ...

If you’re looking for a rich, deep-flavored curry, you don’t need to go out. With only a few ingredients you most likely have on hand, you can produce a good one at home. Aside from the meat for this ...

Laccha paratha are flatbreads from northern India, made with wheat flour and ghee and they go with a whole array of Indian dishes. Place the flour, salt and 1 tablespoon ghee in a bowl and stir to ...

Heat oven to 350°. In a food processor, puree yogurt, cilantro, garlic, lemon juice, cumin and salt until smooth. Transfer 1/3 cup yogurt mixture to a large resealable plastic bag; add chicken and ...

Parsnips are originally from Eurasia, a landmass combining eastern parts of Europe and Asia. The root vegetable served as a vital food source until the potato was discovered in the New World. I had ...

2 pounds lean lamb shoulder, cut in 3/4-inch cubes 1 tablespoon grated ginger 11/2 teaspoons grated garlic 11/2 teaspoons turmeric powder 1/2 teaspoon cumin seed, toasted and ground 1/2 teaspoon ...