Wash and rinse the chana dal and soak it in water for a few hours. Drain the water and transfer the chana dal to a grinder.

Rajasthan boasts a rich culinary heritage and its vegetarian cuisine is a delightful blend of flavours, spices and textures.

sour curd, water, gram flour (besan), turmeric powder, red chilli powder, Salt , fenugreek seeds, cumin seeds, curry leaves, asafoetida, dry red chilli, gramflour ...

all-purpose flour, ghee, milk, lemon, / 2 cup ice, ,cup sugar syrup, chopped dry fruit, saffron, As required ghee/oil for frying ...

K.P. Harikumar, a mathematics teacher at Government Higher Secondary School, Kakkazhom in Alappuzha, has bagged a State-level ...

Sharadambal Temple here accorded a reception to Coast Guard Director General Paramesh Sivamani on Saturday. Mr. Sivamani ...

The D2C brand collaborates with pickle-makers across regions to produce desi flavours and generate sustainable employment Its ...

Known for its unique blend of tradition and modernity, Rajasthan offers an array of unforgettable experiences that transport ...

The most loved khichdi is made with moong dal and rice, lightly spiced for everyday comfort. Perfect with ghee and pickle.

Discover the benefits of Bajre ki Raab, a nutritious Rajasthani drink made from pearl millet, jaggery, and spices. Learn how ...