From aloo and paneer to methi and gobhi, parathas are much-loved across India. This time, we are making a crispy mixed vegetable version. Image Credit: IStock This paratha is made with a lightly ...

Rajasthani moong dal paratha is a crispy flatbread made with spiced lentils and wheat flour. Packed with flavour, it is a staple from the state's vibrant cuisine. Rinse the moong dal thoroughly and ...

There is something undeniably comforting about winter mornings in the Indian subcontinent: crisp sunlight filtering through fog, the smell of smoke from chulhas, and the sizzle of a paratha hitting a ...

Pointed gourd, or parwal, is a versatile vegetable that can be used in a number of street breakfast dishes across India ...

Soft crumbled paneer mixed with mashed moong dal is one of those combos that hits the spot without feeling heavy. You get plant protein from the dal, animal protein from the paneer, and enough fibre ...

Skip the heavy gravies and try this earthy protein-rich option instead. Black chana cooked with ghee, jeera, garlic, onion, and a pinch of amchur turns into a tasty, dry sabzi full of fibre and iron.