Here’s an easy vegetarian dish filled with vibrant flavors, from a blend of curry powder, cumin, turmeric and ginger. To ...

Zucchini and yellow squash are two of my all-time favorite vegetables – I love them fresh from the garden in summer, but I ...

Lightly roast oats and moong dal in a dry pan. Heat ghee, add cumin, mustard seeds, turmeric, and sauté until aromatic. Add ...

Add mashed potatoes and milk and cook for about 4 to 5 minutes. For the sauce, take a pan add some garlic, caper, cream, salt- pepper, parsley and butter. Saute for a while. When the sauce is ready ...

Stir in the chestnuts and cook for 2 minutes, until heated through. Spoon the polenta into warmed bowls and top with the sautéed vegetables. Drizzle with a little oil, season with pepper and serve.

Saute garlic, onion and celery in olive oil. 2. Add small pieces of chicken, green chilly and pour vegetable stock for flavor and saute them all together for 10 minutes. Let it cook for sometime and ...

Toyama is famed for its sushi. It has a unique tradition based on the union of fresh seafood and premium rice. The ...