3.Take them out on a kitchen towel to drain excess oil and then put them in the curd mixture and let them soak for 30 minutes to one hour.

Indians cook potatoes in literally thousands and thousands of ways. Every home has their own signature style of preparing an aloo tadkari (spiced potatoes), either with just the right pinch of sonf ...

Kadhi needs no introduction. A popular dish in Indian cuisine, it includes dahi as the main ingredient, along with besan and some basic spices. What makes it yet more interesting is the fact that ...

In every Indian household, there is one thing you will always find when you open a fridge: a bowl of yogurt. This white, creamy, cold dish - often called dahi in our household - is a flexible cooking ...

Few ingredients travel across India as effortlessly as the humble potato. Introduced centuries ago, the aloo slipped into local kitchens so naturally that today it feels native, absorbing spices, ...