This idli variation originates from Kanchipuram and is flavored with black pepper, cumin, ginger, and curry leaves, giving it ...

Seeds of two species of Plantago have been identified as producing mucilage that can be used as a natural additive to make gluten-free bread dough more elastic, resulting in fluffier loaves.

Seeds of two native species of Plantago have been identified as producing mucilage that can be used as a natural additive to ...

Be it a birthday party or a special occasion, cakes are always the highlight of an event. But if you have gluten intolerance ...

Parathas are the heart and soul of every foodie but this delicious flatbread comes with the side of guilt. However, with ...

Poha is stir-fried with veggies, turmeric, and peanuts. Best served warm with curd as a light dish. Nutritious vermicelli ...

By grinding pumpkin seeds into a chutney with coconut, garlic, tamarind, and green chilies, you can create a delicious ...

A warm, satisfying cheela is ready in just a few minutes, and there are so many tasty twists on this classic dish.

Millets, known for their rich nutritional profile, are ancient grains that have made a comeback in Indian kitchens. They are ...

The move towards adopting millets is highlighted as a means to improve health and sustainability. These grains are rich in ...

Protein folding is the process by which proteins achieve their mature functional (native) tertiary structure, and often begins co-translationally. Protein folding requires chaperones and often ...