Put the unpeeled beetroots into a pan and add enough water to cover them. Add the grated ginger, half teaspoon salt, and the half green or red chilli, bring to the boil, and cook until tender. When ...

Instructions: Preheat the oven to 350 degrees. Peel the carrots and parsnips and cut them into 4-inch-long, ½-inch-thick matchsticks. Toss with oil, salt, black pepper, turmeric and ajwain and lay ...

INDIAN breads, collectively called rotis, have become extremely popular restaurant items in the U.S. They are eminently doable at home as well. The breads as we know them here are from central and ...

Raita, a staple side dish in Indian cuisine, is often considered a cooling accompaniment. However, with a little creativity, it can also become a warming addition to your winter meals. Using seasonal ...

Cold raita makes sense in peak summer. In winter, it often feels out of place. That icy spoonful next to hot rotis or dal can dull flavours and leave the body feeling oddly unsettled. Winter meals ask ...

Winter may belong to ghee, gravies, and slow-cooked dals, but raita does not deserve to be pushed aside just because the temperature dips. When made thoughtfully, raita can be warming, grounding, and ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

1. Place the beets in a small saucepan of boiling water so they are completely immersed. Cover and cook until they are tender, about 45 minutes. Drain the beets and cool them in a bowl of ice water ...