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World Idli Day 2026: Meet Eniyavan, The Chennai Man Who Turned A Simple Idli Into A Global Celebration

Divya Danu — Mon, 30 Mar 2026 15:35:50 +0530

March 30 is celebrated as World Idli Day, a special day dedicated to one of India's most loved breakfast dishes. The day was first celebrated in 2015 in Chennai, Tamil Nadu. What makes it even more interesting is the story of the man behind it - M Eniyavan. His journey is not just about food, but also about hard work, creativity and never giving up.

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A simple meeting that changed everything

Eniyavan’s life took a turning point in an unexpected way. Years ago, when he was working as an auto-rickshaw driver, he once picked up a passenger carrying a large container of idli batter. Her name was Chandra, and she supplied idlis to local eateries. Watching her work gave him a new idea. He realised that the idli business could be started by anyone with simple resources.

This moment inspired him to try something new, according to an article published in Indian Express.

Also Read: Valmiki Became 'Sultan' To Escape Law, But After 21 Years On The Run, Police Finally Catch Up

From struggle to starting his own business

Eniyavan came to Chennai in 1997 at the age of 27, hoping to build a better life and escape poverty. He tried different small jobs before becoming an auto driver. Inspired by Chandra, he decided to start making and selling idlis from his home in RK Nagar.

However, his journey was not easy. On the very first day of his business, heavy rains flooded his house. The water entered his kitchen, damaged his idli steamer and spoiled the batter.

Despite this setback, he did not give up. He repaired his equipment over the next 20 days and restarted his work with determination.

Adding creativity to a simple dish

What made Eniyavan stand out was his creativity. He did not want idli to remain just a basic breakfast item. The idea of innovation started at home. When his daughter asked for pizza, he created an idli version of it by adding vegetables and spices to the batter. She loved it.

This encouraged him to try more ideas. He made chocolate idlis, pudina (mint) idlis and even beetroot idlis to make food more interesting for his children. He also experimented with ingredients. For example, he used tender coconut water instead of plain water while preparing the batter, making the idlis both tasty and healthy.

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Taking idli to a bigger stage

His passion kept growing. In 2012, his catering company designed special heart-shaped idli plates on February 14. Later, he organised a unique event where he displayed 1,000 different varieties of idlis at Vivekananda Vidyalaya Junior College.

The event attracted around 14,000 people and received wide attention. Many were surprised to see how a simple idli could be turned into so many forms.

This event became a major step in promoting idli on a larger scale.

Also Read: 'It Was My First Accident': Jaipur Woman Says Sorry After Damaging Motorcycle in Viral Video (WATCH)

How world idli day was born

Impressed by his efforts, Rajamani, president of Samayal Sangam, declared March 30 as World Idli Day. The first celebration took place in 2015 in Chennai. Since then, the day has been observed every year, with people celebrating the taste and comfort of idlis.

Eniyavan believes idli is not just food, but an emotion. He says it is so soft and comforting that even babies who refuse milk can be fed mashed idlis.

A life changed by passion

Eniyavan’s life has changed completely over the years. From struggling to survive, he now travels, stays in good hotels and is invited to speak at colleges. He has also built a better life for his family and educated his children.

Looking ahead, he plans to expand his business further by opening hotels across Chennai. His goal is to make idli recognised not just as a breakfast item, but as a global food.

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A story that inspires

Eniyavan’s journey shows how a simple idea and strong determination can change a person’s life. From a chance meeting to creating a global food day, his story continues to inspire many.

On World Idli Day, his journey reminds us that even the simplest things can achieve great success.

Holi 2026: Secret Tips for Puffy, Balloon-Like Malpuas Everyone Will Love

Nancy Tiwari — Sat, 28 Feb 2026 11:43:17 +0530

Holi is just around the corner, and let's be honest, the festival feels incomplete without malpuas, right? But the biggest problem many of us face is that they just don't puff up in the oil. If you want your malpuas to be so soft and fluffy that everyone begs for the recipe, just having the right ingredients isn't enough, the technique is key. Often, they turn out hard, flat, or raw from the inside. But with these 5 simple tricks, you can make halwai-style, balloon-like, spongy, and juicy malpuas right at home. Let's get into it.

Getting the Batter Consistency Right is a Must

Your malpua batter shouldn't be too thin or too thick. The perfect consistency is just like a pakora batter. Mix maida, suji, and milk to make a smooth batter. Make sure there are absolutely no lumps. The smoother the batter, the softer your malpuas will be. Once you've mixed everything, let it rest for half an hour so the suji can soak up the liquid and swell properly.

Also Read- Holi Special Dahi Vada: Your guests won't stop licking their fingers, make these 3 special dahi vadas

Letting the Batter Rest is Super Important

After preparing the batter, you have to cover it and let it rest for at least 20-30 minutes. This allows the suji to puff up and also starts a slight fermentation process, which is what helps the malpuas become fluffy. If you rush this step, you'll end up with hard and flat malpuas.

The Right Use of Baking Powder or Saunf

For those perfectly puffed-up malpuas, adding a pinch of baking powder or baking soda really helps. Some people also add saunf (fennel seeds) or elaichi (cardamom), which not only adds flavour but also helps make them a bit airy. But remember, just a tiny amount is enough—adding too much can ruin the taste.

Keep the Oil or Ghee Temperature Perfect

When frying the malpuas, the oil or ghee should be on medium heat. If the flame is too high, the malpuas will brown quickly on the outside but stay raw inside. Fry them on a low-to-medium flame so they puff up slowly and turn a beautiful golden brown. When you pour the batter, let it spread on its own—don't try to shape it with a spoon.

Also Read: Gujiya Fillings: Crispy Outside, Soft Inside! 5 Killer Gujiya Stuffings for Holi

The Perfect Timing and Texture for the Sugar Syrup

The sugar syrup (chasni) should have a one-string consistency—not too thick, not too thin. Dip the hot, fried malpuas directly into the slightly warm chasni and keep them in for only 1-2 minutes. If you soak them for too long, they might break. Taking them out at the right time ensures they are juicy on the inside and slightly crisp on the outside.

Sweet Science of Christmas Pudding: How Chemistry Makes the Classic Dessert Sing

Sunita Iyer — Thu, 25 Dec 2025 10:29:19 +0530

Discover the fascinating chemistry behind Christmas pudding — from alcohol-soaked fruits and spiced aromas to steaming, fat, and even flaming traditions that make this festive dessert magical.

For many, Christmas isn’t complete without the comforting aroma of a slow-steamed pudding rich with dried fruits, spices and brandy. For University of Tasmania's Lecturer in Synthetic Chemistry, Nathan Kilah, the festive season is also a reminder of the remarkable chemistry at work inside this traditional dessert.

“Christmas means different things to different people. For me, it’s an opportunity to eat celebratory foods that aren’t available all year round,” he wrote in The Conversation. His favourite? A glazed ham — closely followed by a “well-matured Christmas pudding with different dairy-rich trimmings.”

So what exactly happens when chemistry meets Christmas pudding?

Christmas pudding is built on a foundation of dried fruits — raisins, currants, sultanas — and jewel-like candied peel. Drying fruit doesn’t just preserve it; it transforms it, notes Kilah.

According to him, many of the fresh fruit’s volatile flavour molecules are lost during drying, but new ones form through enzymatic browning, light exposure and reactions within the fruit’s own fats and pigments. The result? Deeper, richer, more complex flavours.

Candied (or glace) fruits undergo yet another transformation. Heated in sugar syrup, water inside the fruit is replaced by sugar, leaving them chewy, sweet — and remarkably shelf-stable. Sugar draws water away from microbes via osmosis, creating an inhospitable environment for spoilage.

Before baking, those dried fruits are often soaked in alcohol — sometimes for days or even weeks. This rehydrates the fruit, ensuring it doesn’t steal moisture from the batter, while the ethanol brings flavour and slows microbial growth. Brandy, rum or cognac isn’t just tradition — it’s clever chemistry.

Christmas pudding is not a cake — but it contains many cake-like ingredients. Flour absorbs moisture and creates texture, baking powder gives lift, and egg yolks supply lecithin, an emulsifier that helps bind fat and water together, as per Kilah.

Traditionalists swear by suet, the hard fat from beef loins and kidneys. Its unique composition binds to starch, “keeping the crumb moist and adding richness,” Kilah explains. Many modern puddings replace it with vegetable oils — but the chemistry of fat remains key to texture.

Then come the spices — each powered by distinctive aromatic compounds:

Cinnamon — cinnamaldehyde
Cloves and allspice — eugenol
Nutmeg — sabinene

Together they create the unmistakable festive flavour many associate with Christmas itself.

Once the mixture is spooned into a basin and sealed, it is slowly steamed — and here, chemistry takes the lead.

Boiling water and steam hold a consistent temperature of about 100°C. That’s hot enough to:

gelatinise starches
denature egg proteins
activate baking powder

All without scorching the sugar or drying the pudding. The batter rises gently, setting into a dense but tender dome of fruit-studded richness.

After cooking, puddings often mature for weeks — even months. Some cooks “feed” them with extra alcohol to deepen flavour and discourage bacterial growth.

One dramatic tradition involves pouring over warmed brandy and lighting the pudding. The result? A flickering blue halo of flame.

“The blue colour indicates a complete combustion, where all the ethanol is consumed. The orange flame we usually associate with fire is due to incomplete combustion, where carbon soot formed in the flame emits light due to being heated (this process is known as incandescence),” Kilah writes.

Near-invisible alcohol flames can be dangerous, he warns. If you must flame your pudding:

Warm the alcohol briefly
Avoid moving the dessert
Never drench it — more fuel is not better

In earlier decades, good-luck trinkets — even chicken wishbones — were slipped into puddings. But most famous were coins. As per Kilah, old Australian silver-copper coins handled the pudding well. But when decimalisation introduced copper-nickel alloys, researchers discovered the metal reacted — turning surrounding pudding green and adding an “unpleasant flavour.” Kilah notes that five- and ten-cent coins were only considered safe if added after cooking, and even then posed a choking risk.

Today, specially-made silver pudding coins are sold for tradition-lovers — but always warn your guests.

Kilah also fondly remembers learning about J.J. Thomson’s early-1900s “plum pudding” model of the atom, in which electrons were embedded in a positive sphere — like plums in pudding. While science has moved on, his affection for the dessert hasn’t faded.

“Modern chemistry has moved on from this model — but I have not moved on from puddings. I still love them.”

Whether you choose an old-fashioned pudding or a glossy pavlova, Christmas food is a celebration of science as much as tradition. From osmosis and protein denaturing to combustion and flavour chemistry, every bite tells a molecular story.

And as Kilah reminds us, understanding the chemistry only makes the season more deliciously jolly.

Which Dal Is Best for Daily Diet? Doctor Breaks Down Pros and Cons of 5 Dals

Asianet Newsable English — Tue, 27 Jan 2026 20:34:18 +0530

Benefits and Side Effects of Dals: Which Dal Is Best for Protein, Iron and Energy? Doctor Explains A doctor breaks down the pros and cons of chana, masoor and arhar dal, revealing who benefits most and who should limit their intake.

Dal is a staple in most Indian households—but did you know that not all dals affect your body in the same way? While some are light and healing, others can be heavy and problematic if consumed without understanding your body’s digestion.

According to Dr. Saleem Zaidi, choosing the right dal should depend on your digestive strength, lifestyle, and health goals, not just habit or taste.

Let’s break it down.

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Moong dal is considered one of the lightest and easiest-to-digest pulses.

Benefits:

Gentle on the stomach
Helps reduce acidity and bloating
Supports weight management
Ideal during illness or detox

Best for: People with weak digestion, acidity issues, or those trying to lose weight.

Masoor dal is rich in iron and helps improve energy levels, making it popular among those with fatigue or anemia.

Benefits:

Boosts iron levels
Improves stamina and vitality

Caution: It may cause mild gas or bloating, especially if digestion is sensitive.

Best for: Those needing an energy or iron boost, but should be eaten in moderation.

Chana dal is packed with protein and fiber, making it excellent for metabolic health.

Benefits:

Helps control blood sugar levels
Keeps you full for longer
Supports muscle strength

Caution: It is heavy to digest and may cause discomfort if eaten at night or in excess.

Best for: Diabetics and people needing sustained energy, preferably consumed at lunch.

Arhar dal offers balanced nutrition and steady energy, making it a common daily choice.

Benefits:

Easy to include in everyday meals
Provides consistent energy
Suitable for most body types

Best for: Regular consumption when digestion is normal.

Urad dal is rich in calcium and strength-building nutrients, traditionally used in winter diets.

Benefits:

Supports bone health
Builds physical strength

Caution: It can worsen gas, acidity, and piles, especially in people with digestive issues.

Best for: Occasional use, not recommended for those with chronic gut problems.

Start Your Morning Right: Easy and Healthy Breakfast Ideas for Busy Lifestyles

Nancy Tiwari — Wed, 28 Jan 2026 16:43:48 +0530

Kickstart your day with these easy and healthy breakfast ideas. Packed with nutrients, protein, and flavor, they boost energy, improve focus, and keep you full, perfect for busy mornings.

Breakfast is often called the most important meal of the day—and for good reason. A nutritious morning meal fuels your body, boosts energy, improves focus, and sets the tone for healthier choices throughout the day. Whether you’re rushing to work or enjoying a relaxed morning, these breakfast ideas are delicious, simple, and packed with nutrients.

Overnight oats are a perfect make-ahead breakfast. Combine rolled oats with milk or yogurt, chia seeds, and your favorite fruits. Refrigerate overnight, and in the morning, enjoy a creamy, fiber-rich meal that keeps you full for hours. You can customize flavors with cinnamon, nuts, or even a spoon of nut butter.

Smoothie bowls are not only visually appealing but also packed with vitamins and antioxidants. Blend fruits like bananas, berries, and spinach with a liquid base. Top with granola, seeds, and fresh fruits for added texture and nutrition. It’s a fun way to sneak in extra veggies while enjoying a tasty breakfast.

Avocado toast has become a modern breakfast favorite. Mash avocado on whole-grain bread, add a sprinkle of salt, pepper, or chili flakes, and top with eggs, tomatoes, or microgreens. It provides healthy fats, fiber, and protein, keeping you energized and satisfied until lunch.

Greek yogurt parfaits are a perfect combination of protein and natural sweetness. Layer yogurt with fresh fruits, nuts, and a drizzle of honey. This breakfast is easy to prepare, customizable, and keeps you full while giving your digestive system a healthy boost.

A veggie omelette is a classic choice for a filling breakfast. Use eggs or egg whites and add vegetables like spinach, peppers, mushrooms, or tomatoes. Pair with whole-grain toast for a balanced meal rich in protein, fiber, and essential vitamins.

Lohri 2026 Treats: Try These 5 Traditional Gud Chikki Variations at Home

Nancy Tiwari — Wed, 07 Jan 2026 11:08:11 +0530

Lohri, celebrated on January 13, is incomplete without jaggery-based sweets. This festival season, try five delicious and crunchy gud chikki recipes that blend tradition with taste, warmth, and festive joy for family gatherings.

Lohri feels incomplete without chikki. Roast sesame seeds, melt jaggery, and mix. This traditional sweet is rich in calcium and keeps you warm.

Everyone loves peanut chikki. Dry roast peanuts and remove the skins. Mix them into jaggery syrup and spread on a greased plate. Cut into pieces when cool. It's full of energy.

For a protein-packed treat, try dry fruit chikki. Lightly roast cashews, almonds, pistachios, and walnuts. Mix them into jaggery syrup and let it set. It's delicious and nutritious.

This chikki gives an instant energy boost. Mix roasted chana dal into jaggery syrup and spread on a greased plate. When cool, cut into squares or rectangles and serve.

Puffed rice chikki is a lightweight and easy-to-digest treat. Roast puffed rice in ghee, mix with jaggery syrup, and let it set. Cut into rectangles. It's light and crispy.

Holi 2026: Ditch Thandai! Try These Fun and Colorful Welcome Drinks

Nancy Tiwari — Tue, 03 Mar 2026 11:35:42 +0530

During Holi, guests are constantly coming and going. If you serve thandai every single year, it’s time to change the trend. This year, try adding some exciting alternatives to your menu. Trust us, your guests will be impressed by your hosting skills. These drinks can lift everyone’s mood and leave them feeling refreshed. Let’s be honest — people do get bored of the same old thandai everywhere.

Now, thandai is a fantastic drink in its own right. Its classic mix of milk, saunf (fennel seeds), black pepper, elaichi (cardamom), and dry fruits helps beat fatigue and keeps you cool. So instead of skipping it entirely, serve it alongside another refreshing option. Here are five cool choices.

Fruit Punch: Made with mixed fruit juices, fruit punch is colourful and delicious. It’s a hit with both kids and adults. This vibrant drink adds a modern and stylish touch to Holi parties, making the celebration feel even more special.
Aam Panna: Prepared from raw mangoes, aam panna is the ultimate desi drink to beat the heat. Its sweet-and-sour taste is especially popular during Holi. It helps keep the body hydrated and provides an instant energy boost, making it a great party option.
Jaljeera: Made with mint, coriander, cumin, and tamarind, jaljeera is known for aiding digestion. While enjoying heavy Holi dishes, this light and refreshing drink feels soothing. It’s not just tasty but also beneficial for health.
Rooh Afza Sharbat: This easy-to-make drink is perfect for welcoming guests. Its lovely pink colour beautifully matches the festive spirit of Holi. Served with chilled water or milk, it becomes a light, sweet, and refreshing beverage.

Perfect Veg Biryani Recipe: 6 Simple Tips from Chef Pankaj to Make It Fluffy

Asianet Newsable English — Wed, 11 Feb 2026 16:37:05 +0530

When making veg biryani, sometimes it ends up looking like veg pulao or gets overcooked. In that case, you should just follow Pankaj Bhadouria's simple tips. To make the perfect biryani, some special preparations are needed, which double the taste of the biryani. Let's find out what simple tips Chef Pankaj Bhadouria has shared for making the perfect biryani.

Choose Aged Basmati Rice

Chef Pankaj says that if you want to make delicious biryani, use aged basmati rice instead of new. Put some basmati rice in your mouth. If it sticks between your teeth, it means it's aged rice. Using aged rice will double the flavor of your veg biryani.

Soak the Rice for Half an Hour

If you don't want the rice in your veg biryani to be sticky, you should wash the basmati rice and then soak it for about 30 minutes. Doing this allows the rice to absorb water, making it cook faster and easier. It also becomes fluffy.

Use Hung Curd for Vegetable Marinade

For veg biryani, cut the vegetables into large pieces because they are cooked twice. Also, use hung curd instead of regular yogurt for marinating the vegetables. This will prevent the vegetables from becoming soggy and will enhance the taste of the veg biryani. Marinate the vegetables in yogurt with spices, fried onions, salt, and other masalas for half an hour.

Cook Vegetables to 50%

After adding whole spices to the oil, you only need to cook the marinated vegetables to 50%. For this, use high heat instead of low.

Add Lemon While Cooking Rice

Before cooking the soaked rice, add the juice of half a lemon, whole spices, and 1 teaspoon of salt to the boiling water. Adding lemon prevents the rice from sticking. Cook the rice only to 70%.

Special Technique for Dum Biryani

Cook the veg biryani on 'dum' for 5 minutes on high heat and then 15 minutes on a hot griddle over low heat. Seal the pot with dough. Your delicious, fluffy biryani is ready.

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Holi 2026: Quick & Mess-Free Kids’ Snack Ideas for a Fun Family Celebration

Nancy Tiwari — Thu, 26 Feb 2026 10:36:25 +0530

After all the fun and rang-barse, kids get super tired and hungry. You need snacks that are not just tasty but also filling. Here are some great options, from veg cutlets to fruit chaat, that work for everyone, from kids to elders.

Bread Pakoda for Holi

You can't go wrong with Bread Pakoda at a Holi party. It's a classic! To save time, just boil the potatoes and prepare the masala filling a day before. On Holi morning, all you have to do is stuff the bread, dip it in besan batter, and deep fry. The kids will absolutely love it.

Veg Cutlet

Crispy cutlets are a favourite across all age groups. For veg cutlets, you'll again need boiled potatoes. Mix them with finely chopped carrots, peas, beans, green chillies, ginger-garlic, and fresh coriander. Add salt, red chilli powder, and garam masala, mix well, and shape them into patties. Coat them with bread crumbs and cornflour, and then shallow fry them on a tawa. If you want, you can deep fry them too.

Dahi Bhalla

After playing in the sun, a cool and light snack is just what you need. Dahi Bhalla is the perfect option. Just remember to soak the urad dal a day in advance. You can also fry the bhallas beforehand. When the kids ask for a snack, just soak the bhallas in water, squeeze, and serve with dahi, a little imli chutney, and some masala on top.

Also Read: Holi 2026: Learn the Secret to Super Crispy Papad at Home in Easy Steps

Fruit Chaat for Nutrition

This snack is a great way to keep things light amidst all the heavy, fried food. Just chop up some grapes, bananas, guavas, and apples. Sprinkle some chaat masala, black salt, and a squeeze of lemon juice, and your fruit chaat is ready!

Spring Roll

The sight of crispy, crunchy spring rolls makes everyone's mouth water, from kids to adults. You can easily buy spring roll sheets online. Just fill them with your favourite chopped veggies and deep fry them to golden perfection.

Paneer Tikka

Paneer Tikka is a healthy and tasty option that doesn't need a lot of oil. It's another great choice for a Holi snack. You can easily make it in an oven, on a tawa, or even in an air fryer.

Also Read: Holi 2026: Delicious Oil-Free Snack Recipes to Enjoy a Healthier Festive Feast

Christmas Special: Easy Homemade Plum Cake With Soft, Melt-in-Your-Mouth Recipe

Nancy Tiwari — Fri, 12 Dec 2025 10:37:30 +0530

When you hear Christmas, the first thing that comes to mind is plum cake. Now you don’t need to buy it from a bakery—you can prepare this healthy, delicious version easily at home.

How to Prepare

This is a no-baking powder, no-baking soda, no oil, no sugar, no jaggery, no maida plum cake recipe. You don’t need a beater or an oven, just simple ingredients and an aluminium uruli.

Step-by-Step Recipe

1. Prepare the Cake Tin

Line a half-kilogram cake tin with butter paper.
Grease the paper with butter and keep it ready.

2. Prepare the Citrus Mix

Take ½ cup orange juice and 2 teaspoons orange zest; keep aside.
Take ¼ teaspoon lemon zest and set aside separately.

3. Prepare the Flour Mix In a 120 ml cup:

Add 1 tablespoon cornflour,
1 tablespoon ragi flour,
1 tablespoon oats flour,
Fill the remaining space with wheat flour. Sift this flour mixture three times and keep aside.

4. Make the Fruit Base

Soak 30 deseeded dates in water, then blend lightly.
Boil this mixture in a pan.
Add 50 g black raisins and 50 g brown raisins; cook until it thickens.

Add:

½ tsp mixed spice powder (cloves + cinnamon + cardamom)
A pinch of nutmeg powder
¼ tsp dry ginger powder
½ tsp cardamom powder
Mix well and add the orange and lemon zest.
Let this mixture cool completely.

5. Prepare the Egg Mixture

Separate 1 egg.
Beat the egg white with a whisk or fork until frothy; set aside.
Beat the yolk for 2 minutes.
Add half the orange juice and beat for another minute.

6. Combine the Mixtures

Add the cooled date–raisin mixture to the yolk mixture.
Add more orange juice if needed to loosen the mixture.
Add 25 g melted butter and mix.
Add the sifted flour mixture and mix gently.

7. Add Nuts & Fruits Add:

10 g chopped almonds
10 g chopped cashews
10 g chopped cherries
10 g tutti-frutti Fold everything well. Now fold this mixture into the beaten egg whites.

8. Cook the Cake (Without Oven)

Preheat an aluminium uruli with its lid on low flame.
Pour the cake batter into the prepared tin and level the top.
Decorate with almonds, cashews, and cherries.
Place the tin inside the heated uruli, cover it, and cook on low flame for 1 hour 10 minutes.

9. Check & Serve

Insert a skewer; if it comes out clean, switch off the heat.
Let the cake cool completely before slicing.
Your soft, healthy plum cake is ready to enjoy!
Tip: If you prefer less sweetness, reduce dates to 20 instead of 30.

Easy Veg Biryani Recipe: Make Restaurant-Style Flavourful Rice at Home

Nancy Tiwari — Sat, 04 Apr 2026 12:59:53 +0530

Everyone knows non-veg biryani has its own special flavour. However, a huge chunk of our country's population follows a completely vegetarian lifestyle. Still, if you think vegetarians are missing out on the amazing taste of biryani, you're completely mistaken. Veg biryani is a fantastic dish that delivers an incredible taste with just vegetables, no chicken or mutton needed. It not only fills your stomach but also satisfies your craving for something spicy and flavourful. So, if you want to make veg biryani at home, don't worry at all, even if you've never cooked anything before. We're sharing an easy recipe that you can follow to make the most amazing veg biryani in very little time.

Ingredients for Veg Biryani

Boiled rice – 2 cups
Mixed vegetables – 3 cups
Turmeric powder – 1/2 teaspoon
Coriander powder – 2 teaspoons
Chopped onions – 1/4 cup
Chopped ginger – 1 teaspoon
Chopped garlic – 5-6 cloves
Fresh coriander – 2-3 tablespoons
Green chillies – 1-2
Cumin seeds – 1 teaspoon
Red chilli powder – 1/2 teaspoon
Garam masala – 1/2 teaspoon
Biryani masala – 1 teaspoon
Oil – as needed
Salt – to taste
Lemon juice – 1 teaspoon

Note: The quantity of these ingredients can be increased or decreased based on the number of people being served.

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How to Make Veg Biryani: Step-by-Step Guide

First, take a deep pot (like a degchi or patila), add the rice, and boil it.
While the rice is boiling, chop the fresh vegetables into small pieces.
Next, chop the onion, garlic, fresh coriander, and green chillies and set them aside for later.
Now, take a frying pan or a kadhai (wok) and heat some oil in it. Once the oil is hot, add the chopped onion and garlic and sauté them well.
As the onions and garlic start turning golden, add the rest of the chopped vegetables and fry them too.
After frying everything, add all the spices—including turmeric, coriander powder, and red chilli powder. Also, add salt to taste and sauté the mixture.
Once this mixture is well-cooked and ready, take it out in a bowl.
Now, spread a layer of rice over the remaining mixture in the pan.
After that, add another layer of the cooked vegetables on top of the rice, followed by a final layer of rice, and then cover the pan.
You don't need to do anything else now, just let the pan cook on medium heat for another 5-7 minutes.
When the time is up, garnish with fresh coriander and serve. You can also enjoy this dish with raita.

Holi 2026: Easy and Flavourful Chole Recipes for Your Home Party

Asianet Newsable English — Fri, 27 Feb 2026 10:10:46 +0530

Holi Special Chole Recipe: Holi means a house full of guests and the amazing smell of festive food, right? And what's one dish everyone loves? Chole, of course! Whether it's with puris, bhaturas, or just a simple paratha, chole is always a hit. This Holi, let's level up your game with three different, super tasty, and easy-to-make chole recipes.

Classic Punjabi Chole

This is the OG, the classic! A good, spicy Punjabi Chole can be the star of your Holi thaali. The thick gravy and the kick of desi masalas make it absolutely special.

What you'll need: Boiled chickpeas (kabuli chana), onions, tomatoes, ginger-garlic paste, chole masala, cumin seeds (jeera), a bay leaf, oil, and salt.

How to make it: Heat some oil, toss in the jeera and bay leaf. Sauté the onions until they're golden. Add the ginger-garlic paste, tomatoes, and all the masalas. Cook this mixture well. Finally, add the boiled chana with a little water and let it simmer for 10–12 minutes.

Also read: Holi 2026: Delicious Oil-Free Snack Recipes to Enjoy a Healthier Festive Feast

Lahsuniya Sukhe Chole

If you're not a fan of too much gravy and love that spicy kick, these dry garlic chole are for you. They work great as a snack or with some hot puris.

What you'll need: Boiled chickpeas, garlic, green chillies, red chilli powder, coriander powder, oil, and salt.

How to make it: Heat oil and fry the chopped garlic and chillies. Add the boiled chana and all the masalas. Stir everything on high heat. Once the masalas coat the chana nicely, turn off the gas. Done!

Chatpata Amritsari Chola

Want something tangy and zesty to cut through all the Holi sweets? This Amritsari Chola is the answer. It's light, chatpata, and incredibly tasty.

What you'll need: Boiled chickpeas, onions, tomatoes, anardana (pomegranate seed) powder, amchur (dry mango) powder, green chillies, oil, and salt.

How to make it: Sauté onions in oil, then add tomatoes. Mix in all the masalas and cook them. Add the chana with a bit of water and let it cook for 8–10 minutes. Garnish with fresh coriander on top.

Some Pro-Tips Before You Start Cooking

For that perfect restaurant-style colour and taste, soak the chole overnight. When you boil them, add a bay leaf and a tea bag (or some tea leaves in a cloth pouch). This gives it a deep, rich colour. Always roast your masalas on a low flame to get the best flavour. To make the gravy thicker, just mash a few of the boiled chole and add them back in. And for a final touch, a small tadka of ghee or a squeeze of lemon juice at the end can totally elevate the taste. Don't forget to garnish with coriander and onions before serving!

Holi 2026: Learn the Secret to Super Crispy Papad at Home in Easy Steps

Nancy Tiwari — Wed, 25 Feb 2026 11:22:52 +0530

Instant Holi Papad Recipes: Holi is celebrated with full josh all over India. Among the many special dishes made for the occasion, papad is a must-have. People serve guests sweets like gujiya, along with papad and chips. In many homes, the prep for making papad starts well in advance. So, here are three types of papad you can easily make at home for Holi.

Moong Dal Papad

You can easily make moong dal papad for Holi. It's not just tasty, but also light on the stomach. Let's check out the recipe.

250 grams moong dal, or as much as you need
4-5 black peppercorns
1 teaspoon jeera (cumin seeds)
A pinch of heeng (asafoetida)
A little papad khar or baking soda
Salt to taste

How to Make It

First, clean the moong dal properly and grind it into a fine flour. In this flour, mix the black pepper, jeera, heeng, papad khar or baking soda, and salt.
Knead a stiff dough using lukewarm water. Remember, the stiffer the dough, the crispier your papads will be.
Apply a little oil on the dough and pound it well in a heavy mortar or pestle for 10-15 minutes. This makes the dough soft.
Make long rolls from the dough and cut them into small pieces. Apply a little oil on these small balls and roll them out as thin as possible with a rolling pin.
Spread the rolled papads on a cotton cloth. After drying them in the sun for 1-2 days, store them once they are completely dry.

Ingredients for Aloo Papad

2 large raw potatoes
1 small teaspoon jeera
2 finely chopped green chillies
Finely chopped hara dhania (coriander leaves)

How to Make It

Peel both raw potatoes well and cut them into small pieces. Wash them 2-3 times with water. Pressure cook the potato pieces with 2 cups of water and one teaspoon of sendha namak (rock salt) on medium flame for 2 whistles.
Once the potatoes cool down, grind them in a mixer to make a smooth batter. Add jeera, green chillies, coriander, and salt to taste to the batter and mix well.
Using a spoon, spread small portions of the batter onto a plastic sheet. Once they are completely dry, you can store them. For Holi, you can roast them directly on a flame instead of deep-frying them in oil.

Sabudana Papad

You can also make sabudana papad for Holi. It's packed with fibre, Omega-3 fatty acids, vitamins, and minerals, which can be very good for your health. You can even eat it during a fast (vrat). Let's get to the recipe and ingredients.

Ingredients for Sabudana Papad

Sabudana (tapioca pearls)
Black pepper powder
Ghee
Water

Sabudana Papad Recipe

Soak the sabudana for 3-4 hours. Then, grind the soaked sabudana in a mixer. Next, heat some water in a pan. Add sendha namak and black pepper powder to it. Add the ground sabudana to this water and cook until it thickens.
Spread the mixture on a greased plate and let it dry in the sun. Once dry, store the papads. On Holi, you can fry them in oil or ghee and serve them to your guests along with other papads.

Quick and Tasty: 5 One-Pot Recipes Perfect for Stress-Free Weeknight Dinners

Nancy Tiwari — Fri, 23 Jan 2026 16:17:41 +0530

Weeknights can be hectic, long workdays, errands, and family commitments leave little time for cooking. That’s where one-pot recipes come to the rescue! These meals are not only easy to make but also minimize cleanup while delivering big flavors. Here are five delicious ideas to try this week:

1. One-Pot Creamy Chicken Alfredo Pasta

A comforting classic, this pasta combines tender chicken, creamy sauce, and al dente noodles all cooked in a single pot. Add garlic, parmesan, and a sprinkle of herbs for a restaurant-style dinner at home.

2. One-Pot Mexican Quinoa Bowl

Packed with protein and vibrant flavors, this quinoa bowl mixes black beans, corn, bell peppers, and tomatoes. Season with cumin, chili powder, and lime juice for a zesty, wholesome meal.

3. One-Pot Lemon Garlic Butter Shrimp & Rice

Juicy shrimp, fragrant rice, and a buttery garlic-lemon sauce come together in minutes. Garnish with parsley and a dash of chili flakes for a quick, flavorful seafood dinner.

4. One-Pot Veggie Stir-Fry Noodles

A perfect vegetarian option, this dish combines noodles with colorful veggies like carrots, bell peppers, and broccoli. Toss everything with soy sauce, sesame oil, and a touch of honey for a sweet-salty delight.

5. One-Pot Moroccan Chickpea Stew

This hearty stew features chickpeas, tomatoes, carrots, and warm spices like cumin, cinnamon, and paprika. Serve with crusty bread or couscous for a filling, cozy dinner that’s also vegan-friendly.

Why One-Pot Recipes Are Game-Changers

One-pot meals save time on both cooking and cleanup, making them ideal for busy weeknights. They also allow flavors to meld beautifully, creating meals that feel wholesome and satisfying without the hassle.

Not Just Pizza and Pasta! UNESCO Declares Italian Cuisine a Global Treasure

Asianet Newsable English — Wed, 10 Dec 2025 17:15:21 +0530

UNESCO recognised Wednesday that Italian food is more than pizza, pasta and gelato, adding the range and ritual of the famed cuisine to its list of intangible cultural heritage.

BREAKINGNew inscription on the #IntangibleHeritage List: Italian cooking, between sustainability and biocultural diversity, #Italy.Congratulations!https://t.co/xoL14QjPPR #LivingHeritage pic.twitter.com/2iY86Obn3n

— UNESCO ️ #Education #Sciences #Culture (@UNESCO) December 10, 2025

Meloni Hails Win for ‘Made in Italy’ Tradition

Prime Minister Giorgia Meloni, whose hard-right government has championed "Made in Italy" products as part of her nationalist agenda, hailed the recognition that she said "honours who we are and our identity".

"Because for us Italians, cuisine is not just food or a collection of recipes. It is much more: it is culture, tradition, work, wealth," she said in a statement.

Pizza-making in Naples already features on the UN cultural agency's list of intangible heritage, as does espresso coffee.

Meloni's government proposed the much wider "cucina italiana" in 2023.

The government said it was the first time the entire scope of a nation's cuisine has made the cut.

Regional Diversity at the Heart of UNESCO Listing

Culinary rival France in 2010 won UNESCO recognition for "the gastronomic meal of the French". That more celebratory affair, which begins with an aperitif and ends with liqueurs, includes four courses.

In Rome's Trastevere neighbourhood on Tuesday, the co-owner of the small "Da Gildo" trattoria, Leonora Saltalippi, said Italy's cuisine had centuries of mothers and grandmothers to thank.

"It is all a heritage born from the vision of women in the kitchen," the 43-year-old restauranteur told AFP.

They "have cooked for centuries and found, in the small things from the land and the poverty of the ages, a flavour that starts with oil and ends up in everything they touch," she said.

Pouring a delicate stream of olive oil over a plate of fettuccini with artichokes, she noted that across the country, every family had their own recipe, "with nothing written down".

Customer Tiziana Acanfora, 51, added: "What certainly makes the difference is the care and love with which things in general are prepared, not just the kitchen."

At a table nearby, US tourist Naomi King polished off an oxtail stew "that I would recommend a hundred times over".

"Italian food is one of the better foods in terms of flavour in the world," she told AFP, highlighting the huge variety she and her husband had eaten since arriving in Italy.

The focus on local fruits and vegetables also made the difference, she added: “They know how to take that and make it into something special.”

(Except for the headline, this story has not been edited by Asianet Newsable English staff and is published from a syndicated feed.)

Hyderabadi Biryani to Mysore Pak: 6 Famous South Indian Dishes Named After Cities

Nancy Tiwari — Wed, 07 Jan 2026 12:54:08 +0530

Across South India, several iconic dishes are celebrated for their regional roots, often named after the cities or states they originate from. Here are the top five South Indian dishes you must know and try.

India's diversity shines in its food. Each state has its own famous dish, like Biryani in Telangana or sweets in Andhra. Some dishes are so famous they're named after their hometowns!

Ask anyone where the best biryani is, and 90% will say Hyderabad. This ancient city is a brand for tasty biryani, loved by locals and tourists alike. It's known as Hyderabadi Dum Biryani.

Andhra Pradesh is known for its sweets, and Kakinada Khaja is a star. Crispy outside and juicy inside, this mouth-watering treat is a specialty of the city of Kakinada.

For a true taste of Tamil Nadu, you must try Chettinad Chicken. This super spicy, masala-packed curry will make you sweat. It's a favorite for non-veg lovers across the country.

Just hearing the name Mysore Pak makes mouths water. This delicious, melt-in-your-mouth sweet from Mysuru is now a favorite across India, especially in the South.

Layered and so soft it melts in your mouth, this parotta with a Kerala-style curry is divine. The ones from the Malabar coast are extra special, making them famous nationwide.

Sesame to Peanuts: 7 Delicious Homemade Chikki Recipes for Winter Treats

Nancy Tiwari — Mon, 29 Dec 2025 17:52:57 +0530

Winter calls for warm, crunchy treats, and homemade chikkis are perfect for the season. From sesame-jaggery to peanut delights, these 7 easy recipes bring sweetness, nutrition, and festive flavors right to your kitchen.

Looking for the perfect winter snack? Homemade chikkis are easy, tasty, and packed with nutrition. From sesame to peanut and dry fruit varieties, these seven recipes offer a crunchy, sweet treat that’s perfect for festivals, tea time, or just satisfying your seasonal cravings.

Made with peanuts, jaggery, and ghee, this traditional chikki is a delicious and wholesome post-meal treat during winter. While it’s commonly prepared for festivals like Lohri, Pongal, and Makar Sankranti, you can easily make and enjoy it anytime at home.

Sesame chikki is a simple yet delicious winter snack. To make it, melt jaggery and mix it with roasted sesame seeds. This crunchy delight can be stored for months, making it perfect for anytime snacking.

Packed with almonds, cashews, walnuts, and other dry fruits, this chikki is mixed with jaggery to create a sweet, crunchy treat. It’s a perfect morning snack, saving you the daily hassle of soaking or peeling nuts.

Chana dal, a healthy and protein-rich lentil, is usually used in savory snacks, but it makes a fantastic chikki too. Simply mix roasted chana dal into melted jaggery, let it set, and enjoy a crunchy, wholesome winter treat.

Makhana chikki is a healthy, flavorful treat made with fox nuts (makhana), pumpkin seeds, sunflower seeds, dates, honey, and peanut butter. This crunchy, naturally sweet chikki is perfect for a guilt-free winter snack.

Poppy seed chikki is a healthy winter treat. Lightly roast the poppy seeds, mix them into melted jaggery, roll the mixture evenly, and cut into squares. This chikki can be stored for several months, making it a long-lasting snack.

The crunch of almonds combined with the delicate fragrance of rose creates a delicious and nutritious chikki. This sweet treat pairs perfectly with evening tea, making it an ideal winter snack.

Singapore Woman Makes 'Biryani Ice Cream' — And Netizens Can’t Handle It (WATCH)

Asianet Newsable English — Mon, 29 Dec 2025 14:36:49 +0530

Food lovers are no strangers to culinary adventures. But every once in a while, an experiment pops up that makes the internet collectively pause. The latest? Biryani Ice Cream. And yes — this isn’t ice cream biryani. It’s literally biryani turned into ice cream.

The unusual creation comes from a woman living in Singapore, known as “Babasood” on Instagram, who shared a detailed video of the process — and the internet hasn’t stopped talking about it since.

A Flatmate-Approved Experiment

In her caption, the creator joked that the only approval she needed came from home:

"Modern passion project of unemployment. Unfortunately, I'm not breaking the Asian stereotype. My flatmates approved it (biryani ice cream). So if anyone disagrees, I will thread your chin hair."

View this post on Instagram

A post shared by س (@babasood)

And clearly, people were curious. The video has already been viewed by nearly 50,000 people, with reactions ranging from shock to amusement.

How Do You Even Make Biryani Ice Cream?

The video walks viewers through every step — starting not in a dessert kitchen, but with familiar biryani staples.

It begins with caramelising onions, followed by cardamom, cinnamon, and bay leaves sizzling away — the kind of aroma that instantly signals comfort food in many homes. She chops dry fruits, then prepares rice with milk, cream, dry fruits and sugar. Once the rice cooks in this rich mixture, she removes the grains and keeps only the creamy base.

That creamy mix is chilled, scooped into an ice-cream cone, and finally topped with — you guessed it — caramelised onions.

And just like that, biryani becomes dessert.

“It Turned Out Very Well,” She Says

Despite the seemingly odd pairing of savory biryani spices and the cold sweetness of ice cream, the creator insists the result was unexpectedly good — and her flatmates agreed.

With humor very much intact, she signed off confidently — beard-shaving threat included.

Netizens React: Equal Parts Shock and Laughter

Comments poured in, and reactions were as layered as the dish itself.

Some viewers were amused — even inspired — particularly by her playful warning. One person wrote that "'I will thread your chin hair' is my new fav scary line.”

Others were more bewildered, saying the creator was “going crazy,” while another user remarked that everything seems fine when you’re at home.

“Gurl we have to try this to believe it’s good,” remarked another user.

More Than a Gimmick — A Reminder of Food Playfulness

Whether you find biryani ice cream brilliant or blasphemous, there’s no denying it says something about the times we live in — where food is not just nourishment, but storytelling, experimentation, and a bit of internet-fuelled theatre.

And sometimes, it’s simply about having fun in the kitchen — flatmate approval and all.

5 Quick and Delicious Til Laddu Recipes to Sweeten Up Your Lohri Festivities

Nancy Tiwari — Tue, 06 Jan 2026 11:19:58 +0530

Making til (sesame) laddus on Lohri is considered both auspicious and healthy. These 5 easy recipes will keep you warm during winter while adding extra sweetness to your festive celebrations.

Lohri is celebrated in winter, and eating sesame and jaggery is auspicious and healthy. Sesame keeps the body warm and gives energy. Sharing sesame laddus by the Lohri fire symbolizes joy. If you want to make different flavored sesame laddus at home this Lohri, try these 5 easy and tasty recipes.

Ingredients: White sesame, jaggery, ghee. Method: Roast sesame seeds until golden. Melt jaggery with a little water. Add roasted sesame and ghee to the syrup. Turn off the heat, let it cool slightly, and form into round laddus. These traditional laddus are delicious and very healthy.

Ingredients: Sesame, peanuts, jaggery, ghee. Method: Roast peanuts, remove skins, and coarsely grind. Roast sesame separately. Melt jaggery, add sesame and peanuts. Mix well and turn off the heat. Once the mixture cools a bit, make laddus. These crunchy laddus are a hit with kids.

Ingredients: Sesame, jaggery, almonds, cashews, raisins, ghee. Method: Roast sesame and finely chop dry fruits. Melt jaggery, then add sesame and dry fruits. Mix well and turn off the heat. Make laddus when it cools. These nutritious laddus are a great option to serve guests on Lohri.

Ingredients: Sesame, dry coconut, jaggery, ghee. Method: Lightly roast sesame and dry coconut separately. Melt jaggery, then add sesame and coconut. Mix well and turn off the heat. Once the mixture cools a bit, form laddus. The aroma of coconut gives these laddus a special flavor.

Ingredients: Sesame, dates, ghee. Method: Roast sesame seeds. Remove seeds from dates and blend into a paste. Heat ghee, add the date paste and sesame seeds. Mix well and turn off the heat. Make laddus once it cools. These laddus offer natural sweetness without jaggery and are very healthy.

Holi 2026: Delicious Oil-Free Snack Recipes to Enjoy a Healthier Festive Feast

Nancy Tiwari — Tue, 24 Feb 2026 13:03:02 +0530

Holi means colours, fun, and lots of yummy food! Everyone wants to impress guests with festive dishes, but too much oily, fried food can affect health. Oil-free snacks are a smarter choice.

Holi parties can get hectic for the host. Heavy and fried snacks can be unhealthy for everyone. Oil-free snacks are not only light but also delicious. They are quick to prepare, easy on the stomach, and loved by everyone, from kids to elders. This is why oil-free recipes are trending for Holi these days.Dahi Suji Appe is a healthy and tasty oil-free snack. For this, you'll need suji (semolina), dahi (yogurt), finely chopped veggies, salt, and Eno or fruit salt. Just mix everything into a thick batter and cook it in a non-stick appe pan with little to no oil. These appes are soft inside and slightly crispy outside. You can serve them with coconut chutney.Corn Chaat is a super quick, oil-free snack that's perfect for Holi. Just mix boiled sweet corn with finely chopped onions, tomatoes, green chillies, lemon juice, and chaat masala. You can also add pomegranate seeds or cucumber for extra crunch. This chaat is light, refreshing, and so delicious that your guests will definitely ask for the recipe!Mix grated cheese, salt, pepper, and herbs with boiled potatoes and shape them into balls. You can bake these in an air fryer or an oven, so you don't need any oil. Crispy on the outside and cheesy on the inside, these balls are a hit with both kids and adults. Serve them with tomato sauce or a mint dip to make them even tastier.You don't always have to deep-fry spring rolls! Lightly sauté or steam finely chopped cabbage, carrots, capsicum, and beans. Fill this mixture into roll sheets and either pan-fry them with a light grease or bake them in an oven. These rolls turn out crispy, light, and look absolutely delicious.Suji Toast is an easy, oil-free snack. First, prepare a batter with suji (semolina), yogurt, onion, tomato, capsicum, and spices. Then, spread this mixture on bread slices and toast them on a non-stick pan without any oil. These toasts are crispy and packed with flavour. Your guests will love them when served with green chutney or tomato sauce.