Navratri is one of the most cherished festivals in India, celebrated with great zeal and devotion across the country. During ...

Dosa Bamolini is one of dish made by Tejasswi Prakash that featured on Chef Vikas Khanna's Michelin-star restaurant.

Half cup beetroot, one cup rice flour, one-fourth cup rava / semolina, coarse, three-fourth tsp salt, three cups water, half onion, two chilli, two tbsp coriander, few curry leaves, one tsp cumin ...

One cup of samak rice (baryarant millet), one-fourth cup of sabudana (sago pearls), half a cup of yoghurt (curd, dahi), one cup boiled potato, rock salt to taste, 1-2 green chillies, half a ...

Bun Dosas, a traditional preparation from Tamil Nadu and Kerala, which are soft and spongy, are shaped like a bun hence the ...

It’s a cold, rainy Sunday morning in Terenure village, with temperatures in single digits, a far call from the warmer climes of South India. But at the Spice Village restaurant, it’s nonstop ...

In a bowl, mix kuttu flour, mashed potatoes, chopped green chilies, grated ginger, coriander and cumin seeds. Add water ...

They had to give the traditional dosa a creative twist while paying attention to timing and temperature control. With the pantry closed, the contestants had to use the ingredients provided to make ...

Get up to speed with this delectable recipe Tejasswi Prakash is currently ... Tejasswi Prakash's Celebrity MasterChef Dosa Bombolini earns a spot on Vikas Khanna's NYC Michelin-star restaurant ...