INGREDIENTS 300 gm Cottage cheese paneer 3 tbsp Greek yoghurt 1/2 tsp Salt 2 tsp Degi mirch red chili 1 tsp Coriander powder 1 tsp Cumin powder 1/2 tsp Hing 2 tbsp Olive
By Monish Gujral Lentils are a good source of proteins. All mothers are always busy forcing bland blended dal down their young ones’ throats, telling
Pumpkin: It’s yummy and it’s seasonal. And we’re in the middle of a full-on flavor takeover. There’s pumpkin in your bagels, beer and coffee. And
INGREDIENTS 500 gm Chicken without skin boneless First marinade 1 tbsp Vinegar pinch salt 1 tsp Red chili powder 2 tsp Ginger –garlic paste Second marinade- 3 tbsp Gram flour 1
I was in Hardwar last week. Sitting by the Ganges, the damp but refreshing breeze blowing, as if eager to cross the Himalayas in a
Owing to my sweet tooth, I have been passionate about chocolate and chocolate desserts, to the extent that whenever I go for a buffet or
Owing to my sweet tooth, I have been passionate about chocolate and chocolate desserts, to the extent that whenever I go for a buffet or
INGREDIENTS 300 gm Cottage cheese paneer 3 tbsp Greek yoghurt 1/2 tsp Salt 2 tsp Degi mirch red chili 1 tsp Coriander powder 1 tsp Cumin powder 1/2 tsp Hing 2 tbsp Olive
By Monish Gujral Lentils are a good source of proteins. All mothers are always busy forcing bland blended dal down their young ones’ throats, telling
Pumpkin: It’s yummy and it’s seasonal. And we’re in the middle of a full-on flavor takeover. There’s pumpkin in your bagels, beer and coffee. And
INGREDIENTS 500 gm Chicken without skin boneless First marinade 1 tbsp Vinegar pinch salt 1 tsp Red chili powder 2 tsp Ginger –garlic paste Second marinade- 3 tbsp Gram flour 1
I was in Hardwar last week. Sitting by the Ganges, the damp but refreshing breeze blowing, as if eager to cross the Himalayas in a
Owing to my sweet tooth, I have been passionate about chocolate and chocolate desserts, to the extent that whenever I go for a buffet or
Owing to my sweet tooth, I have been passionate about chocolate and chocolate desserts, to the extent that whenever I go for a buffet or
Monish is one of the country’s foremost food- writers and is a regular columnist with India’s leading newspapers – The Hindustan Times (‘Food Wise’) and The Hindu (‘Food Trendz).
He has hosted several well-received cookery shows on television for NDTV and Doordarshan.
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