How To Cook Corn

Method to cook using packed / frozen corn kernels. Add sufficient water to a large pan and bring it to a boil. Add the sweet corn kernel. Let the corn kernels boil for about 15-20 minutes till they are cooked. Do not overcook them. Once cooked, drain the water and keep them aside. (If using … Read more

11 Vegetables That Can Be Used In Making Pav Bhaji


Pav bhaji is an iconic dish of Mumbai. A delicious blend of vegetables cooked in creamy butter using aromatic Pav Bhaji masala then served with a dollop of butter on top along with soft buttery toasted buns by the side! no wonder this dish is called “The King of Indian street food”. This popular Indian … Read more

Quick Tamarind Date Chutney | Imli Khajur (Chaat)Chutney

Food FAQs

Khajur Imli (Tamarind Dates) Chutney is one of the most versatile chutneys that is extensively served with snacks & used in making chaat recipes such as shev poori, dahi poori, dabeli to name a few. Let’s see how to make this imli khajur chutney with simple basic ingredients in your home kitchen. Ingredients required to … Read more

What is Slurry | How to Make Cornstarch Slurry?

Food FAQs

A slurry is a mixture of two ingredients, mainly water or any liquid (cold or at room temperature), and a thickening agent such as cornstarch, arrowroot, all-purpose flour etc. A cornstarch slurry is used as a thickening agent in many Chinese dishes. Normally it consists of 2 parts of water and 1 part of cornstarch. … Read more

6 Unique Difference Between Thepla and Paratha

Food FAQs

Theplas are the integral part of Gujrati Cuisine. Theplas are soft Indian flatbreads typical of Gujarati cuisine that are made using either Wheat flour (Gehu Atta), Besan (Chickpea Flour), Bajra (Pearl Millet) to name a few. These theplas are staple in most of the Gujarati households. You will find these delicious traditional Gujarati theplas, made almost … Read more

How to Soak Sabudana Perfectly for Non-Sticky Sabudana Khichdi

Food FAQs

Here are some tips to make a perfect non sticky sabudana khichdi: In a deep vessel take sabudana pearls. Wash them under running tap water for 4-5 times till the water turns almost clear. This takes most the starch out from sabudana which is the main reason why the khichdi tends to get sticky and mushy. To the washed sabudana, add water, the … Read more

Peanut Powder | How to make Shengdanyacha Kut

Food FAQs

Peanut powder or as we call in Marathi danyacha kut / Shengdanyacha kut is an essential element in Maharashtrian kitchen. You will find many Maharashtrian household prepare a good amount of this peanut powder and store them in an air tight container and use when required. This peanut powder (shengdanyacha kut) is used in various … Read more