Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry ...

Also Read: What You Must Not Do While Using Food Processor When you are grinding wet ingredients for batter or chutney, the ...

Chutney is great make ahead gift for Christmas – you can substitute marrows, pumpkin, green tomatoes or other fruit for some or all of the apples and the results will be just as good. Equipment ...

Coriander chutney is common to most Indian households but this recipe will blow your mind! The overpowering taste of coriander is beautifully balanced with mint leaves and a few drops of lemon juice.

This chutney is ready to use. Coconut & Coriander Chutney In the coconut chutney, while grinding the ingredients, add a bunch ...

Pair with comforting sambar and coconut chutney! Wash and soak urad dal and idli rawa separately. Urad dal needs to be soaked for 5 to 6 hours or overnight. 2. Drain the excess water and start ...

Add water in small amounts while grinding and include salt to the batter ... and is then topped with spices, tamarind chutney, and green chutney. Take a look at these 6 tips to follow to make ...