Polenta is an ancient Roman porridge, originally made with all kinds of grains, most popular now with cornmeal. It's stirred with water to form a coarse mixture, a slow process that can take up to 15 ...

To prepare the falafels, drain the water from the soaked chickpeas and transfer them to a food processor. Add the remaining ingredients (except the olive oil, sesame seeds, flour and oil) and blend, ...

Prepare the thandai masala: In a blender or mortar and pestle, combine almonds, cashews, melon seeds, cardamom, peppercorns, and rose petals. Grind to a coarse paste, adding a little milk or water as ...

What's Pongal without some delicious sweet nariyal or thengai laddoos that are a delight to consume during any Indian festival? Add splendour to your celebrations with Hemasri Subramanium's Walnut ...