Dahi Vada (Dahi Bhalla) is a popular Indian dish. Deep-fried lentil fritters are doused in a sweetened yogurt, topped with chutneys and finished with a sprinkle of masala. Throughout India, dahi vada ...

Dahi bhalla is prepared using soaked and ground urad dal, which is naturally rich in plant-based protein and iron. Proper whisking of the batter helps create light and fluffy vadas. After frying, the ...

Food writer Priya Krishna is stopping by the TODAY kitchen to share a few of her favorite Indian-inspired recipes from her new cookbook "Indian-ish: Recipes and Antics from a Modern American Family." ...

As temperatures rise during the summer months, spending long hours in the kitchen becomes increasingly uncomfortable. The ...

¼ cup olive oil, plus more for cooking the toasts Cilantro Chutney, for serving (optional, recipe follows) Instructions: In a butter warmer or small pan over low heat, warm the oil. Once the oil is ...

Getting fitter almost always circles back to food. Eating better. Watching calories. Making sure there is enough protein on the plate. Simple in theory. Less so in real life. Things get trickier when ...

You can prepare this dish in just 15-20 minutes. Paneer is a versatile ingredient that can be used to prepare a wide range of dishes. As a great source of protein, it's a favourite in many Indian ...

Holi is the Hindu festival of colors and welcomes the arrival of spring in India. There are many delicacies that are prepared during the celebrations, but one is particularly special: dahi vada, also ...

Finish each glass off with mini dahi vadas and orange yoghurt. Garnish the chaat with the reserved orange syrup, masala mix, sev, pomegranate arils, orange slices, mint leaves, papdi, and beetroot.

When most Indians hear "gujiya" and "Holi" in the same sentence, they picture sweet mawa-stuffed, deep-fried crescents. But Rajasthan has a completely different take on Holi gujiya that most of the ...

DALLAS - There's a new chef who is creating a new menu at the Indian fine dining Sanjh Restaurant & Bar in Las Colinas. Chef Sarabjit Singh Assi visited The Ten to make a kebab featuring curd pander ...