India is home to a diverse array of red chilli varieties, each with its unique characteristics in terms of flavor, heat level, and culinary uses. From the fiery Kashmiri chilli to the aromatic ...

As you sit in the evenings and observe the last chill rays of winter bid goodbye for the next season, here's a easy to make ...

Boil 3 cups of water in pan and add salt, hing, mustard oil, whole red chillies and cooking soda. 3. Add haaq in this boiling water. Simmer for 30 seconds. Keep aside. 4. In another pan, heat desi ...

Cook on a high heat for 5-6 minutes, or until it turns light brown. Add the ground turmeric, red Kashmiri chilli paste, tomato purée and salt, to taste. Add the boneless chicken and mix well.