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Bengaluru Chicken Shops Closed on September 4: Janmashtami and Protest Explained

Zetan Kumari — Thu, 03 Sep 2026 10:46:22 +0530

Bengaluru's non-veg fans, we've got some important news for you. On account of the Krishna Janmashtami festival, there will be a complete ban on animal slaughter and meat sales across the city this Friday, September 4. The Greater Bengaluru Authority (GBA) has put out an official order about this. This is a yearly practice to respect the religious sentiments of the festival.

So, what exactly is closed?

According to the order issued by the authority:

All slaughterhouses in the city, both legal and illegal, have been ordered to stop all activities.
Shops selling chicken, mutton, beef, and fish must remain shut for the day.
Even hotels and meat stalls are not allowed to sell any raw meat.

Don't Even Think of Breaking the Rules!

Officials have been given strict instructions to enforce this ban. The GBA has given a clear warning: if anyone is caught secretly slaughtering animals or selling meat on September 4, they will face a criminal case and other tough legal action as per the city's laws.

This isn't a new thing, by the way. The city usually puts a temporary ban on meat sales on important days like Krishna Janmashtami, Mahavir Jayanti, Ganesh Chaturthi, Gandhi Jayanti, and Sarvodaya Day. Officials are asking both the public and meat sellers to cooperate with the order.

How to Identify Fresh Mutton? 5 Simple Tips to Check Meat Quality Before Buying

Zetan Kumari — Wed, 16 Sep 2026 18:00:21 +0530

Buying mutton? Learn 5 simple ways to check its freshness and quality before you pay. From colour and smell to texture and appearance, these easy tips can help you make a better choice at the market.

Weekends mean non-veg cravings for most of us. Mutton is the first thing that comes to mind. But buying good quality meat is a big challenge for many. Do you struggle to spot fresh mutton? Just keep these simple things in mind. You will always pick the perfect meat.

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Colour test: Fresh mutton always glows in a dark red colour. Do not buy the meat if it looks faded, grey, or black. It might be stale meat.

Smell test: Fresh mutton gives off a natural meat smell. You should avoid it if you get a sour or strong ammonia-like smell.

Also read: Kitchen Hacks: Overcooking to Wrong Seasoning, 10 Mistakes to Stop Making Right Now

Press the mutton lightly with your finger. The meat is fresh if it bounces back to its original shape. It is old meat if the dent stays or feels sticky.

Bone size: Pick small goat or sheep meat if you want it to cook fast. Small and round bones mean tender mutton. Thick bones mean the meat is old and tough.

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Always buy mutton from a trusted butcher who sells naturally grown meat without chemicals or injections.

The taste of your dish depends entirely on the quality of your ingredients. You can cook mutton curry or biryani better than a restaurant if you follow these small precautions.

Also read: Tired of Same Chutneys? Try This Tasty Brinjal Chutney Recipe Packed With Homestyle Flavours

Go for skinless meat: Meat skin contains high saturated fat. So, choosing skinless mutton or chicken is good for your health.

Look for the FSSAI mark: Always check for the FSSAI stamp when you buy packaged meat from supermarkets.

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Bacteria does not grow in vacuum-packed meat. Do not buy the packet if the cover is torn or has holes.

Fat colour: Mutton fat should be white or butter-coloured. You can easily tell it is old meat if the fat has turned yellow.

Also read: Ganesha on Currency Note: Why Indonesia Featured This Hindu God on Its 20,000 Rupiah Note

Navratri 2026: What To Eat During All 9 Days Of Fasting, From Breakfast To Dinner

Zetan Kumari — Sat, 10 Oct 2026 13:44:46 +0530

Planning your Navratri fast? Explore a simple 9-day food plan with breakfast, lunch, dinner and snack ideas, plus commonly allowed vrat foods to help make fasting easier and more varied.

Many homes start fasting rules as soon as Navratri begins. People face a big question about what to eat daily while following these food rules for nine days. Sabudana khichdi and potato dishes taste good initially, but they get boring after four or five days. You also miss out on nutrition if you only eat fruits and root vegetables during the fast. You can enjoy different dishes for all nine days of Navratri if you make a small plan in advance.

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You should buy the necessary groceries before Navratri starts so you do not worry about daily cooking. You must keep sabudana, flour, barnyard millet, makhana, peanuts, potatoes, sweet potatoes, curd, milk, and fruits ready. You should also stock fasting salt, cumin, black pepper, green chillies, and coriander. Fasting food traditions change depending on the region. You must choose ingredients that match your family customs.

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You must change the main ingredient daily to bring variety to your fasting food. You can make sabudana khichdi or tikki on one day, and you can prepare puris and potato curry the next day. You can cook barnyard millet pulao on another day, followed by paratha or halwa. You will get a different taste when you change the flours and dishes like this. You can just change either the breakfast, lunch, or evening snack if cooking a new dish daily feels difficult.

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Many people depend heavily on carbohydrate-rich foods during Navratri. Your body does not get all the required nutrients just by eating sabudana, potatoes, and puris. You must plan your meals to get protein and fibre from the allowed fasting ingredients. You can add curd, buttermilk, milk, paneer, peanuts, nuts, and makhana to your diet. You can bring variety with vegetables like bottle gourd, pumpkin, cucumber, and sweet potato. You can make small changes like eating kuttu roti with curd or bottle gourd raita, and eating makhana instead of fried snacks in the evening.

You make your diet boring if you eat fruits in the morning and repeat the same in the evening. You can try dishes like sabudana thalipeeth, sweet potato chaat, makhana kheer, and curd with fruits and nuts instead. You can have dry fruits, fresh fruits, makhana, or buttermilk when you feel hungry in the evening, rather than eating deep-fried items every time.

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You might not find enough time to cook daily while managing your job and household chores. You should select a few dishes in advance that take only 15 minutes to make. You can easily prepare barnyard millet khichdi, potato-peanut curry, cucumber curd raita, and fruit chaat with lemon juice.

You can reduce your morning cooking work by boiling potatoes, roasting peanuts, and prepping vegetables the previous day. You can enhance the taste with ingredients like cumin, ginger, black pepper, lemon juice, and coriander. People who follow the custom of avoiding onion and garlic can use these alternative ingredients instead.

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You must drink enough water when you fast for nine days. You can drink beverages like coconut water, buttermilk, and lemon juice according to your fasting rules. You should avoid eating too many deep-fried items and high-sugar sweets. You must eat light food instead of completely skipping meals when you feel hungry.

You should not ignore dizziness while fasting. Pregnant women, elderly people, individuals with diabetes or other health issues, and those on regular medication must consult a doctor before doing long fasts.

Your work becomes easy if you have a nine-day food chart. You should make a small chart for breakfast, lunch, and snacks so you do not have to think of new ideas daily. You can plan dishes like halwa and kheer on special days like Ashtami and Navami based on your family traditions. You can prefer light food on the remaining days.

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Which Is Better For Parathas—Ghee, Oil Or Butter? Know Pros-Cons Before You Choose

Zetan Kumari — Mon, 05 Oct 2026 15:22:17 +0530

Ghee, oil or butter—which is the better choice for making parathas? Compare their nutrition, cooking properties and health considerations to find the right fat for your everyday paratha.

Most Indian homes prefer desi ghee to roast parathas. Ghee gives the paratha a rich flavour, great taste, and a crispy texture. It packs fat-soluble vitamins like A, D, E, and K. Ghee also contains butyrate, which supports your gut health. You can safely cook with ghee at high temperatures because it has a high smoking point. But ghee comes with high saturated fat levels. You should avoid eating it in large amounts. People with high cholesterol must watch their ghee intake and consult a doctor if needed.

You can definitely use oil to make parathas. You should pick oils with unsaturated fats like mustard, soybean, olive, or canola oil instead of daily refined oils. But remember that oil still carries high calories. You should not use too much oil even if it is healthy. Brushing just a little oil to roast the paratha remains the best choice.

Butter takes the taste of a paratha to a whole new level. It contains certain vitamins and short-chain fatty acids that support your energy metabolism. But butter also packs a lot of saturated fat. You should avoid eating butter-loaded parathas every single day. You can use a little butter for taste when you eat parathas occasionally, but always keep the portion size in control.

Ghee and oil both work as great options to make parathas. You must keep the quantity low regardless of the fat you choose. You should avoid saturated fats like ghee and butter if you have high cholesterol. You must not pour excess oil either. You can use a little butter for taste if you eat parathas rarely. You should roast your parathas with a minimal amount of oil or ghee if you eat them every day.

Tired of Same Chutneys? Try This Tasty Brinjal Chutney Recipe Packed With Homestyle Flavours

Zetan Kumari — Mon, 14 Sep 2026 16:22:49 +0530

Craving a tasty homemade side dish? Try this easy brinjal chutney recipe made with simple ingredients and bold flavours. It pairs beautifully with rice, dosa, idli, roti and everyday Indian meals.

Some people just scrunch up their faces at the mention of brinjal. But this fragrant chutney will change their minds! We roast the brinjal with onion, tomato, garlic, and dried chillies to make a chutney that's a hit with idli, dosa, and even hot rice.

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Here are the ingredients. You'll need: 2 brinjals, 1 large onion, 1 tomato, 3 dried red chillies, 4 garlic cloves, a small gooseberry-sized piece of tamarind, 2 tablespoons of grated coconut, salt to taste, and 2 teaspoons of oil. For the tadka (tempering), you need: ½ teaspoon mustard seeds, ½ teaspoon urad dal, and a few curry leaves.

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Step 1: First, chop the brinjals into small pieces. Heat some oil in a pan and sauté the brinjal pieces well, then set them aside.

Step 2: In the same pan, add more oil and sauté the chana dal, urad dal, dried red chillies, and garlic. Then, add the onion, tomato, and tamarind and sauté everything well.

Step 3: Once the sautéed ingredients cool down, put them in a mixer jar with the brinjal and salt. Add a little water and grind it into a slightly coarse paste.

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Step 4: Heat a little oil in a pan for the tadka. Add mustard seeds and curry leaves, and once they splutter, pour this tempering over the ground chutney.

Step 5: This chutney tastes amazing with hot idlis, dosas, or rice. It's especially delicious when you mix it with hot rice and a little bit of sesame oil. You'll definitely ask for a second helping!

Also read: How Many Times Should Rice Be Washed Before Cooking? Follow These Easy Tips for Fluffy Grains

'Why Are You Doing This To Me?': Haryana Man's Bihar Relief Effort Turns Chaotic, Video Sparks Debate

Divya Danu — Thu, 17 Sep 2026 16:27:14 +0530

A relief effort in flood-hit Bihar took an unexpected turn when a crowd rushed towards boxes of fruit brought for people affected by the floods. Sahaj Duggal, president of the NGO Har Maidaan Fateh Society, had travelled from Haryana to Bihar with his team as part of a seva initiative. They had brought boxes of fruit to distribute among people in need. But when the supplies arrived, the distribution reportedly became chaotic.

View this post on Instagram

A post shared by HAR MAIDAAN FATEH SOCIETY (@har_maidaanfatehsociety)

A video shared by Duggal on Instagram shows several people running towards the fruit boxes, climbing over them and taking handfuls of fruit. Some could be seen leaving the spot carrying fruit in their arms. Duggal appeared visibly upset as he followed some of the people and questioned them about what had happened.

'Why are you ruining all the boxes?'

In the video, Duggal repeatedly asked people why they were damaging the boxes and taking the fruit without forming a proper line.

“Why are you all ruining all the boxes? Are you happy with your actions?” he was heard asking.

At one point, he pointed towards an elderly woman walking away with fruit in her hands. He also questioned a group of young boys who appeared to smile when he asked them about their actions.

Duggal said the disorder had damaged a significant portion of the supplies that his team had brought for distribution.

The situation became particularly upsetting for him because his daughters had also accompanied him to Bihar.

'They pushed my daughters around'

Duggal said his daughters were pushed by people trying to reach the fruit. “I have my daughters with me too, and they pushed them around so much just to snatch everything we had bought for them. I am extremely disappointed,” he said in the video.

In the caption accompanying the Instagram post, Duggal directly addressed the people involved.

“I have come from so far, just for you. Why are you doing this to me?” he wrote.

The video has since prompted a discussion online, with viewers reacting differently to the incident.

View this post on Instagram

A post shared by HAR MAIDAAN FATEH SOCIETY (@har_maidaanfatehsociety)

Video sparks debate online

Some social media users said scenes like these could discourage individuals and organisations from travelling long distances to provide assistance during disasters.

Others said the behaviour seen in the video was upsetting, particularly because the supplies had been brought specifically for people affected by the floods.

Some commenters went further and argued that people who had taken the fruit should not receive further assistance. However, such reactions remain opinions expressed by individual social media users and do not establish the circumstances or needs of the people shown in the footage.

The video itself shows the rush during the distribution, but it does not provide the full context behind why the crowd gathered in that manner.

Bihar flood situation

The incident comes as Bihar continues to deal with severe flooding. Swollen rivers and heavy rainfall in Nepal's catchment areas have pushed water levels up and flooded several parts of the state.

According to the details provided, more than 46 lakh people across 15 districts of Bihar have been affected by the floods.

With large numbers of people requiring food and other essential supplies, relief distribution has become an important part of the response.

Duggal's video has brought attention to one difficult aspect of such efforts: ensuring that relief reaches people in an orderly and safe manner.

A difficult moment during a relief mission

Duggal travelled to Bihar intending to help flood-affected people, but the scenes captured in his video left him visibly disappointed.

His frustration was not only about the fruit that was taken or the boxes that were damaged. He also raised concerns about the safety of his daughters, who he said were pushed during the rush.

View this post on Instagram

A post shared by Sahaj Duggal (@sahaj_duggal)

The video has now opened a wider conversation about the difficulties faced by people organising relief work and the challenges of distributing essential supplies during a disaster.

At the same time, the circumstances and motivations of the people seen taking the fruit cannot be established from the video alone.

As Bihar continues to cope with widespread flooding, the focus remains on getting food and other necessities to affected communities. The incident involving Duggal's fruit distribution has added another layer to the ongoing conversation about how relief should be delivered when large crowds gather for assistance.

How to Make Oil-Free Poori in Pressure Cooker Without Deep Frying—Easy Recipe

Zetan Kumari — Wed, 30 Sep 2026 16:46:53 +0530

Want to enjoy poori without deep frying? Discover an easy pressure cooker method to prepare an oil-free version at home, along with simple tips for getting the right texture and taste.

People usually deep fry pooris in hot oil. You can now try a different cooking method that uses a pressure cooker without any oil. You basically steam the pooris instead of frying them. You must remember that steamed pooris will not have the exact crispiness of traditional fried pooris. You also need to follow strict safety rules while using the pressure cooker.

Also read: Eating Kiwi Without Skin? You Could Be Missing Out On These Key Nutrients

You need to take about 2 cups of wheat flour in a bowl first. You can add the required amount of salt to it. You can also add a little turmeric powder if you want. You must then pour water gradually and knead the dough to the right consistency. You should ensure the dough is neither too loose nor too tight.

You can cover the kneaded dough and let it rest for 10 to 15 minutes. You must then make small balls and roll them into poori shapes. You should roll them slightly thicker than usual since you will steam them.

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You must pour a little water into the cooker and place a steamer stand inside. You can arrange the rolled poori dough pieces with some gaps on a plate placed over the stand. You must then close the cooker properly and follow the safe steaming method specified by your cooker manufacturer. You should never use the plate under pressure or pour oil inside the cooker to fry. You must open the cooker and take out the pooris only after the pressure drops completely.

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Traditional poori preparation requires a large amount of oil. You do not need that oil in the steaming method. This serves as a great alternative diet for people who want to reduce their oil intake. You cannot, however, compare steamed food directly to oil-fried pooris. You will notice a difference in the taste, aroma, and outer texture.

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Some people think a pressure cooker is convenient for deep frying because of its depth. You should know that using a pressure cooker for deep frying is not a safe practice. You must never pour oil inside the cooker, close the lid, and heat it. You will face severe safety risks due to the high heat.

You should always use a specially designed deep kadai or vessel if you want to fry pooris traditionally. You can follow this cooker steaming method if you want to avoid oil completely.

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Eating Kiwi Without Skin? You Could Be Missing Out On These Key Nutrients

Zetan Kumari — Tue, 29 Sep 2026 15:19:11 +0530

Do you peel kiwi before eating it? Kiwi skin is edible and can provide extra fibre and beneficial plant compounds. Discover what you may miss by removing the skin and how to eat kiwi safely.

You lose out on important fiber and antioxidants when you peel a kiwi. The skin of a green kiwi packs a solid punch of fiber and polyphenols. Experts say you get double the fiber and five times more polyphenols when you eat a green kiwi with its skin. These nutrients boost your digestive health and improve your bowel movements.

Many people feel annoyed by the tiny hairs on a green kiwi. You just need to wash the fruit properly with water first. You can then rub it gently with a clean kitchen towel to remove the fuzz. You can slice it thin and eat it with the skin after that.

Also read: How To Prevent Weevils In Rice: Don’t Make This Common Storage Mistake At Home

A golden kiwi has a much thinner and softer skin compared to a green kiwi. It also has very little fuzz on the outside. You can easily eat this variety directly without peeling it. You get 50 percent more fiber, 32 percent more Vitamin E, and 34 percent more folate when you eat a golden kiwi with its skin.

Also read: Is Black Mold On Onion Dangerous? Health Risks, Safety Tips And Facts Explained

Experts recommend a specific quantity for eating kiwis. You can clean your gut and boost your digestion by eating two kiwis every day for four weeks.

Researchers conducted a study on 184 people. They gave two kiwis daily to one group and psyllium husk to the other group. The kiwi group showed smoother bowel movements, easier stool passage, and better digestion after four weeks. A kiwi contains soluble fiber and prebiotic fiber along with regular fiber. These fibers feed the good bacteria in your gut.

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Experts recommend a specific quantity for eating kiwis. You can clean your gut and boost your digestion by eating two kiwis every day for four weeks.

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Masala Dosa Recipe: How To Make Crispy Mysore Hotel-Style Dosa With Spicy Red Chutney At Home

Zetan Kumari — Thu, 08 Oct 2026 13:18:43 +0530

Everyone loves eating dosa for breakfast. But a Mysore masala dosa takes the experience to the next level. It has a crispy outside and a soft inside. It holds spicy red chutney and potato masala inside. This gives the dish its real magic. Many people think dosa preparation takes too much effort. But you can make hotel style dosa in just 20 minutes if you keep the batter ready. We bring you the perfect recipe for 4 people.

Ingredients:

For the dosa batter:

1. Rice - 1 cup

2. Urad dal (split black gram) - 1/4 cup

3. Poha (flattened rice) - 2 tablespoons

4. Methi (fenugreek) seeds - 1/2 teaspoon

5. Salt - to taste

6. Water - as needed

For the Mysore red chutney:

1. Dry red chillies - 3 to 4

2. Garlic - 4 cloves

3. Roasted chana dal - 2 tablespoons

4. Onion - 1/2 small, chopped

5. Tamarind - one small piece

6. Salt - to taste

For the potato masala:

1. Boiled potatoes - 3 medium, mashed

2. Onion - 1 large, chopped

3. Green chillies - 2, chopped

4. Chopped ginger - 1 teaspoon

5. Mustard seeds - 1/2 teaspoon

6. Cumin seeds - 1/2 teaspoon

7. Chana dal - 1 teaspoon

8. Turmeric - 1/2 teaspoon

9. Curry leaves - 8 to 10

10. Chopped coriander leaves - 2 tablespoons

11. Oil - 2 tablespoons

How to make

You need to prepare the batter first. You soak the rice, urad dal, and methi seeds separately for 4 to 5 hours. You soak the poha for just 20 minutes. You grind everything together into a smooth paste with a little water. You mix salt into it and let the batter ferment for 8 to 12 hours or overnight.

You make the red chutney next. You soak the dry red chillies in hot water for 10 to 15 minutes. You blend them with garlic, roasted chana dal, onion, tamarind, and salt. You use a little water to make a thick and smooth paste. This paste gives the Mysore dosa its real taste.

You heat oil in a pan for the potato masala. You temper the mustard seeds, cumin seeds, chana dal, and curry leaves. You fry the ginger, green chillies, and onion until they become soft. You add turmeric, mashed potatoes, salt, and a little water. You cook this mixture for 3 to 4 minutes. You garnish it with coriander leaves and take it off the heat.

You heat the tawa well and brush a little oil on it for the dosa. You pour one ladle of batter and spread it into a thin circle. You apply the Mysore red chutney well on top. You drizzle a little oil or ghee along the edges. You roast the dosa on a medium flame until it becomes crispy and golden. You place the potato masala in the center of the dosa. You fold it and roast it for one more minute. You serve it hot with coconut chutney and sambar.

Goa Guide: Not Seafood Fan? Cafreal To Bebinca, 5 Goan Foods You Should Try For True Local Taste

Zetan Kumari — Fri, 25 Sep 2026 18:05:27 +0530

Don’t eat seafood in Goa? You can still enjoy the state’s distinctive flavours. From chicken cafreal and ros omelette to khatkhate, tambdi bhaji and bebinca, explore five local favourites.

While Goa is commonly linked with fish curry, prawns and other seafood delicacies, the cuisine of the region has a whole lot more to offer that is not seafood. From fiery dishes made from chicken, soft breads that are unique to the region, to traditional curries of vegetables and Goan sweets, there is an abundance of flavors of Goa that can be tasted without having to opt for seafood dishes.

Here are 5 Goan food you can try, which is not seafood.

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This dish is a flavor-rich dish which contains chicken as well as the green masala made from various herbs and spices. It serves as a great dish for tourists who seek an exotic Goan dish without any seafood. Accompany it with Goan bread like Poi and enjoy the dish.

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Ros omelette is nothing but an omelette made into a delicious dish. This Goan dish is normally accompanied by gravy in Xacuti style, onions, lime and Goan bread. It is also considered as one of the most common dishes in Goan streets.

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The khatkhate is a Goan vegetarian dish consisting of a mixture of vegetables and tubers in coconut gravy. It plays a significant role in the vegetarian cuisine of Goa and is also cooked as part of Ganesh Chaturthi.

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The tambdi bhaji is a Goan dish that is cooked with red amaranth leaves and is a lighter way of experiencing the Goan home-style cooking. The leaves are cooked along with regular spices, making it a good alternative to spicy curries.

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Beibnca is a well-known layered Goan dessert and is made with a mixture of coconut milk, eggs and sugar. It has a distinct thick texture because of its layering.

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Navratri 2026 Fasting Made Easy: 7 Quick Snacks to Try at Home

Gargi Chaudhry — Thu, 08 Oct 2026 11:48:22 +0530

Navratri fasting doesn't have to mean eating the same repetitive meals every day. You can easily prepare a variety of quick, delicious, and filling vrat-friendly snacks at home using common ingredients like potatoes, makhana, and sabudana.

Navratri is a time when many people follow fasting traditions while looking for simple, filling and delicious foods to enjoy throughout the day. If you are tired of eating the same sabudana khichdi or fruits, there are plenty of easy Navratri snacks you can prepare at home.

From crispy potato bites to refreshing makhana and flavourful vrat-friendly chaat, these recipes require minimal preparation and can be made with commonly available ingredients.

Here are 7 quick Navratri snacks to try at home.

Sabudana tikki is a popular fasting snack that is crispy on the outside and soft inside.

Mix soaked sabudana with boiled and mashed potatoes, roasted peanuts, green chilli, coriander and rock salt. Shape the mixture into small tikkis and shallow-fry them in ghee or oil until golden and crisp.

Serve hot with vrat-friendly green chutney or plain yoghurt.

Makhana chaat is a light snack that can be prepared in just a few minutes.

Roast makhana in a pan until crunchy. Add diced boiled potatoes, cucumber, pomegranate seeds and roasted peanuts. Season with rock salt, roasted cumin powder and lemon juice.

The combination of crunchy makhana, fresh vegetables and tangy lemon makes this a refreshing snack during fasting.

3. Aloo Chaat

For a quick and filling snack, try vrat-friendly aloo chaat.

Cut boiled potatoes into cubes and lightly roast them in ghee until golden. Add rock salt, roasted cumin powder, lemon juice and chopped coriander. You can also add pomegranate seeds for a sweet and tangy twist.

It is simple, flavourful and requires very little cooking.

Sweet potatoes make an excellent fasting snack and are naturally filling.

Boil or roast sweet potatoes and cut them into bite-sized pieces. Add lemon juice, rock salt, roasted cumin powder and coriander. For extra crunch, sprinkle a few roasted peanuts on top.

This snack can also be prepared ahead of time and assembled just before serving.

5. Singhara Flour Pancakes

If you want something more substantial, make quick pancakes using singhara atta (water chestnut flour).

Mix singhara flour with mashed boiled potatoes, rock salt, chopped green chilli and coriander. Add enough water to make a thick batter. Pour small portions onto a hot tawa and cook with a little ghee until golden on both sides.

Serve them with yoghurt or a vrat-friendly chutney.

6. Crispy Potato Bites

Potatoes can easily be turned into a quick evening snack during Navratri.

Mix mashed boiled potatoes with singhara flour, rock salt, green chilli and coriander. Shape the mixture into small balls or bite-sized pieces and shallow-fry until crisp and golden.

Serve immediately with yoghurt or a homemade fasting-friendly dip.

For those looking for a snack that requires almost no cooking, a roasted peanut and makhana mix is a great option. Roast makhana and peanuts separately in a pan with a little ghee. Combine them and season with rock salt, roasted cumin powder and a pinch of black pepper if permitted during your fast. Store the mixture in an airtight container and enjoy it whenever hunger strikes.

Tips for making Navratri snacks

When preparing food during Navratri, fasting rules can vary from household to household and region to region. Ingredients such as sendha namak, singhara atta, kuttu atta, sabudana, makhana, potatoes and sweet potatoes are commonly used during vrat, but it is best to follow your family's specific fasting practices.

To keep snacks lighter, prefer roasting or shallow-frying over deep-frying whenever possible. Preparing ingredients such as boiled potatoes and roasted makhana in advance can also make snack preparation much faster.

Whether you prefer something crispy, tangy or light, these seven quick Navratri snacks can add variety to your fasting menu without requiring hours in the kitchen.

Mysore Food Guide: 4 Legendary Food Spots That Belong On Every Foodie’s List

Zetan Kumari — Sat, 03 Oct 2026 11:25:42 +0530

Planning a food trail in Mysore? Discover 4 legendary eateries known for their iconic flavours, local favourites and memorable dining experiences that every food lover should explore.

The palace city of Mysore offers incredible heritage and mouth-watering food. You must explore these four legendary eateries during your visit. We give you the ultimate guide to these decades-old food joints.Hotel Mylari sits just a 15-minute walk away from the Mysore bus stand. The cooks serve incredibly soft benne dosas that will make you lick your fingers. You should definitely visit this place for a hearty morning breakfast.Tegu Mess boasts a rich 50-year history in the city. The chefs use home-grown natural spices to prepare authentic nati-style non-vegetarian dishes. You will never forget the taste of their piping hot ragi mudde and nati mutton saaru.Historic Hotel Hanumanthu operates just 10 minutes away from the Mysore Palace. The staff serves delicious mutton and veg pulao with aromatic gravy and raita. You will experience the ultimate food satisfaction during your lunch here.Your Mysore trip remains incomplete without tasting the original Mysore Pak. Palace cooks first invented this iconic sweet at the century-old Guru Sweet Mart. You must end your day with this melt-in-the-mouth pure ghee delicacy.

How To Make Upma That Kids Will Actually Love? Try This Easy And Tasty Recipe At Home

Zetan Kumari — Wed, 07 Oct 2026 18:16:41 +0530

Looking for a breakfast that children will enjoy? Try this delicious and easy upma recipe with a tasty twist. It is simple to prepare, filling and perfect for a quick family breakfast.

Working parents in busy cities like Bengaluru always worry about morning breakfast. They have to get the kids ready for school and rush to the office. Upma serves as the quickest breakfast during this morning rush.

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Working women often rely on upma for a quick morning meal. They cook it in a hurry, so it rarely tastes the same every day. The dish sometimes turns hard within five minutes, and other times it becomes perfectly fluffy. Kids might hate upma for this exact reason. We show you the best way to make mouth-watering upma during busy mornings.

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South Indian style upma tastes amazing because of the fresh vegetables. The recipe does not need too many ingredients. Every Indian kitchen stocks upma rava. Cooks just need some vegetables and basic spices to prepare upma in a few minutes. They roast the rava, add vegetables and spices, and cook the mixture until it becomes fluffy. This process creates a nutritious and filling morning breakfast.

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Shoppers must buy good quality rava first to make tasty upma. Local shops often sell poor quality rava at cheaper prices. Cheap rava ruins the taste of the final dish. Therefore, buyers should always choose premium quality rava.

Cooks must dry roast the rava in a pan on low heat for a few minutes before making the upma. They should not add oil or ghee. They just roast the plain rava until it releases a nice aroma. The rava does not need to change colour. This pre-roasting step prevents the upma from becoming sticky.

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Cooks now heat some oil or ghee in a small pan. They prepare the tempering by adding mustard seeds, urad dal, chana dal, green peas, green chillies, ginger, and curry leaves to the hot oil. They then add finely chopped onions to this mixture and fry them until soft.

Parents should use fewer green chillies while making upma for kids. Children will refuse to eat the dish if it becomes too spicy even once. Cooks must keep the spice levels low. They can add finely chopped vegetables like carrots, peas, and capsicum to increase the taste and nutrition.

Cooks must add water and rava in the correct ratio. This step remains the most important part of making upma. They use about two or three cups of water for one cup of rava to make soft and fluffy upma. They can add a little more water for a slightly sticky texture.

The water needs to boil after the tempering is ready. Cooks then add the roasted rava slowly. They must stir the rava continuously during this time to prevent lumps.

A spoonful of ghee on top enhances the final taste. Kids will love eating the upma if parents garnish it with green coriander leaves, carrots, peas, and cashew nuts.

Craving Restaurant-Style Garlic Naan? Here's How To Make Soft, Buttery Naan on Tawa at Home

Zetan Kumari — Thu, 17 Sep 2026 16:58:31 +0530

Learn how to make soft, buttery restaurant-style garlic naan on a tawa at home without a tandoor. Follow this easy recipe for delicious naan topped with garlic, butter and herbs.

You need to prepare the dough first using maida, curd, salt, and a little oil. You can add yeast if you want. You must mix the ingredients well and knead them into a soft dough. You should keep the dough slightly sticky and soft to get the perfect fluffy naan.

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You must prepare the garlic butter beforehand. You need to melt some butter and mix it with finely chopped garlic and fresh coriander. You should use fresh garlic to get that authentic restaurant aroma. You will brush this butter on the hot naan later.

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You should never roll the naan immediately after kneading. You must cover the dough and let it rest for at least one to two hours. This resting time makes the dough light and easy to roll. You will get a beautiful texture on the outside and a soft center because of this step.

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You need to take small portions of the rested dough and roll them into oval shapes. You must sprinkle finely chopped garlic on one side and press it gently with your hands. You should keep the rolled dough slightly thick so that the naan stays soft after cooking.

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You must heat the tawa properly before placing the naan on it. You need to cook one side first and then flip it over. You should look for those golden brown spots and a slight char on the surface. This charring gives you that exact tandoor-cooked restaurant flavour at home.

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You must brush the prepared garlic butter generously the moment you take the naan off the tawa. The hot naan absorbs the butter instantly and enhances the garlic flavour. You can serve this hot garlic naan with paneer butter masala, chicken curry, or mutton curry for a perfect meal.

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How to Check If Eggs Are Fresh? FSSAI’s Simple Water Test You Can Do in Seconds

Zetan Kumari — Thu, 01 Oct 2026 09:26:06 +0530

People often feel confused about the eggs they buy from the market. The fear of plastic eggs is troubling many consumers right now. The Food Safety and Standards Authority of India (FSSAI) has shared a very useful trick to clear this confusion. You can easily check if your egg is fresh or old right in your kitchen using this simple test.

Do the water test at home to check egg freshness

FSSAI recommends an old but highly effective method to check the reality of your eggs. People call this the water test. You do not need any fancy scientific tools for this. You just take a deep bowl or a glass and fill it with water. You then drop the egg into the water and watch what happens.

Fresh egg: The egg will go straight to the bottom of the bowl and rest there comfortably if it is completely fresh and safe to eat.

Old egg: The egg might start floating on top or stand straight up in the water if it is old or kept for a long time.

Is it a fake egg if the yolk and egg white mix?

A big rumor is spreading on social media these days. The rumor claims that an egg is made of plastic if the yellow yolk and the white part mix together the moment you break it. FSSAI has completely rejected this claim and called it baseless.

The internal structure and thickness of the egg actually start becoming weak as the egg gets older. The yolk and the white part mix easily with each other because of this reason. This is just a natural aging process of the egg. It definitely does not mean the egg is fake or made of plastic.

Why do eggs dry up inside and float on water?

The outer shell of an egg looks very hard to us. But it actually has many tiny pores. The moisture inside the egg slowly evaporates through these small holes as time passes. Air enters the egg and takes up that empty space. This air bubble keeps getting bigger inside the egg. The egg becomes light and starts floating on water because of this air. You might also find the egg looking dry from the inside when you break a very old egg for the same reason.

You do not need to panic the next time you see a scary video about plastic eggs on social media. You can just take a glass of water and test the eggs yourself at home.

Is Black Mold On Onion Dangerous? Health Risks, Safety Tips And Facts Explained

Zetan Kumari — Tue, 29 Sep 2026 14:33:09 +0530

Found black mold or fungus on an onion? Learn what causes the dark growth, the potential health risks of eating moldy onions, and when it is safer to discard the affected produce.

Onions are an absolute must in our daily cooking. We use them to boost the taste of curries, sambar, and poriyal. But many of us get confused when we see black mold on the onions we buy. Can we still use them?

Social media is full of rumors about this black mold. Some fake messages even claim a woman died after eating onions with black mold. This creates a lot of panic.

We will tell you exactly what happens if you eat moldy onions, when you can use them safely, and when you must throw them away completely.

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You often see black powder or dark spots on the outer skin of onions or between the layers. This is actually a type of black mold called Aspergillus niger.

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The Aspergillus niger mold naturally lives in soil and decaying plant matter. The mold starts growing fast when farmers harvest or store onions in places with poor ventilation, high moisture, and high temperatures.

The Tamil Nadu Agricultural University and Indian agricultural management guidelines state that temperatures between 28 and 34 degrees Celsius and high humidity create the perfect setup for this black mold.

The mold also enters through cuts, scratches, or damage on the onion skin. Warehouses and cold storages see this problem a lot if they do not cure the onions properly for long-term storage.

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You must handle onions with black mold carefully.

The American USDA guidelines say you can completely peel off the dried outer layers if they have black mold, and safely use the good part inside.

But you must throw the whole onion away if the mold goes deep inside and makes the onion soft, watery, or rotten.

Do not think about the money you spent on buying them. Throwing away a rotten, moldy onion is much safer than eating bad food and ending up in a hospital.

People with allergies or asthma can face sneezing, coughing, and breathing issues if they inhale these black mold spores.

People with very low immunity can rarely get fungal infections like Aspergillosis.

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Is this the Black Fungus disease?

Do not confuse this black mold with the deadly Black Fungus disease called Mucormycosis.

The CDC and WHO confirm that Mucormycosis fungi usually live in soil, dust, and rotting plants in the environment.

So, the black mold on your onion is not the same fungus that causes Mucormycosis.

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You must peel off the moldy outer skin completely and wash the onion well under clean running water. This removes the mold particles completely.
You can cut out the affected part completely if the mold spreads slightly inside, and use the remaining good part for cooking.
You must avoid the onion completely if it becomes soft, wet, and smells rotten along with the mold. Other harmful bacteria might have grown there along with the mold.

The FSSAI food safety standards also follow this strict safety approach of keeping food items free from mold.

How to store onions to prevent mold?

You should store onions in a dry, cool, and well-ventilated place to prevent mold. You must avoid packing them in tight plastic bags. You can keep them in mesh bags or open baskets where air flows easily. This stops moisture buildup and prevents mold and rotting.

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Eat Jowar Roti Daily? These Everyday Mistakes Could Reduce Its Health Benefits

Zetan Kumari — Tue, 29 Sep 2026 15:56:18 +0530

Eating jowar roti every day can be part of a balanced diet, but preparation, portions and meal pairings matter. Know the common mistakes to avoid and simple ways to make your jowar meal more balanced.

Health awareness pushes many people towards millets today. You might include jowar roti in your daily diet. But you cannot eat it however you want just because it is healthy. You must pay attention to the preparation method, portion size, and side dishes.

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Jowar contains carbohydrates, protein, and fibre. You cannot eat unlimited amounts just because it is healthy. You must decide your portion based on your daily physical activity, age, and nutritional needs. People managing weight or blood sugar levels must strictly avoid overeating.

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You can use a little oil or ghee to make the roti soft. But you should not spread excess butter or ghee on it. This habit increases your total meal calories significantly. You should pair your jowar roti with balanced sides like dal, vegetable curry, and curd.

Also read:

You should never skip vegetables while eating jowar roti. Many people eat more rotis and take very little curry. You must include different types of vegetables, dals, and protein sources in your meal instead of depending only on the roti.

Also read:

Bad storage ruins the quality and taste of jowar flour. You must protect the flour from heat and moisture. You should buy only the required amount and store it in an airtight container. You must throw away the flour if you notice any unusual changes in smell or colour.

Also read:

You must mix warm water in the flour to make soft and easy rotis. Hard and dry rotis make chewing difficult. You also need to roast the roti perfectly. Finally, you do not have to stop eating other grains just because you eat jowar roti daily. You should always maintain variety in your diet.

Also read:

How To Break A Coconut Easily At Home: Follow This Simple Kitchen Trick

Zetan Kumari — Tue, 29 Sep 2026 15:38:21 +0530

Struggling to break a coconut at home? Try this simple method to crack the hard shell more easily and safely. Follow these practical steps to open a whole coconut without unnecessary hassle.

We use coconuts regularly in our daily lives. We break them during prayers as a tradition and use coconut milk and grated coconut in our cooking. The real problem starts when we try to break the hard shell. Many people face a tough time cracking it, and women especially find it very difficult. You do not need a big stone or a hammer to break a coconut. You can easily split it into two halves if you identify its natural shape and lines. You just need to apply pressure in the exact right spot. Let us learn this simple method.

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You will notice three natural lines on the shell if you observe a coconut closely. These lines divide the coconut into three parts. One part looks slightly wider, while the other two parts are smaller. You must identify this natural structure first to break the coconut easily. You should hold the coconut horizontally in your hand, not vertically. Keep the two smaller parts facing down and the slightly bigger part facing up. This position helps you find the exact hitting spot. You should use a slightly heavy object with a good grip to hit the shell. You must be careful to avoid hand injuries. Hold the coconut horizontally in one hand and take the heavy object in the other hand. Now, find the middle natural line and hit it firmly twice in a controlled manner. The shell will crack if you hit the line perfectly. The coconut water might spill out at this point. You can keep a bowl ready beforehand to collect this water.

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You should stop hitting hard once the coconut cracks. You must drain the coconut water completely first. Then, you can tap gently on the cracked area to split the coconut into two perfect halves. You can break the coconut without much effort by observing its natural shape and targeting the middle line. However, holding it in your hand can cause slipping or injuries. You should do this carefully in a stable place. Kids must do this only under adult supervision. This simple method helps people who find coconut breaking very difficult. You can easily break coconuts at home using this trick. Temples usually have special arrangements for breaking coconuts, so you do not need these tricks there.

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How To Prevent Weevils In Rice: Don’t Make This Common Storage Mistake At Home

Zetan Kumari — Tue, 29 Sep 2026 15:07:41 +0530

Wondering how to prevent weevils in rice? Learn simple storage tips to keep rice fresh and pest-free, plus the common mistake you should avoid to reduce the risk of rice infestations at home.

You often spot tiny black or brown beetles, small holes in the grains, and moving insects when you open your rice container. Many people wonder why bugs appear at home when the store-bought rice looked perfectly clean. These pests usually enter through already infected food, the storage area itself, or other affected groceries nearby. We must clean the container properly before refilling it, no matter where the bugs came from.

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Many people simply pour fresh rice into the container after finishing the old batch without cleaning it first. Tiny rice particles always get stuck at the bottom, in the corners, and around the lid edges. Bug eggs or larvae easily hide in these small gaps if the previous batch had pests. You cannot just empty an infected container and refill it with fresh grains. You must empty the box, clean it thoroughly, and only then add the new rice.

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The quality of your rice container plays a huge role in keeping pests away. You should always use airtight glass jars, high-quality food-grade plastic boxes, or sturdy metal containers. We must ensure the lid closes tightly to block out moisture and insects. A basic box is never enough; it needs to completely seal off the outside air. Many university research centers highly recommend using containers with tight-fitting lids for grain storage.

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The location of your storage container directly affects pest control. You should never store rice in areas with high humidity. We must avoid keeping the container near the stove or the kitchen sink where steam and moisture constantly hit it. You should always store your rice in a cool and dry place. High moisture levels create the perfect environment for bugs to multiply quickly and spread across your stored food.

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You must check all the other dry groceries in your kitchen cabinet if you spot bugs in your rice. These pests easily spread to lentils, flour, whole grains, dry spices, and nearby food items. We need to throw away the heavily infected items immediately. You should clean the entire shelf thoroughly and wipe away all food crumbs from the corners and cracks. We must never use chemical pesticide sprays inside food storage areas.

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Many households use garlic, neem leaves, bay leaves, cloves, or dry red chillies to keep rice bugs away. However, scientists have found no solid proof that these items completely stop pest attacks. We must follow basic rules like using a clean container, securing a tight lid, picking a dry storage spot, and separating old and new rice. You should stick to proper storage methods instead of relying on a single magic ingredient.

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Veg Biryani Recipes: 5 Delicious Vegetable Biryani Ideas That May Surprise Every Food Lover

Zetan Kumari — Sat, 03 Oct 2026 10:35:36 +0530

Love biryani but want to skip chicken and mutton? Try these 5 flavour-packed vegetable biryani recipes featuring aromatic rice, colourful vegetables and delicious Indian spices.

People usually think about chicken or mutton when they hear the word biryani. You can actually make incredibly tasty biryani using vegetables. Brinjal, mushroom, cauliflower, beetroot, and soya chunks carry their own unique flavours and textures.

You should not cook all vegetables the same way. You can make a fantastic biryani if you adjust the spices and cooking methods to suit each specific vegetable.

You must try these five biryani recipes if you are a vegetarian or if you just want to look beyond the usual vegetable biryani.

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Ingredients:

Basmati rice – 1 cup
Brinjal – 5 to 6
Onion – 2
Tomato – 1
Ginger garlic paste – 1 teaspoon
Green chilli – 2
Curd – ¼ cup
Mint leaves – a handful
Coriander leaves – a handful
Cinnamon, cloves, cardamom – as required
Chilli powder – 1 teaspoon
Turmeric powder – ¼ teaspoon
Garam masala – ½ teaspoon
Oil – as required
Salt – as required

Method:

You must first slice the brinjals lengthwise. You need to sauté them lightly with a little salt and turmeric powder, and keep them aside. You should wash the basmati rice and soak it for 20 minutes. You then boil water, add salt and some whole spices, and cook the rice until it is 70 to 80 percent done before draining it. You must heat oil in the same vessel and sauté the onions with cinnamon, cloves, and cardamom. You then add ginger garlic paste, green chillies, and tomatoes, and sauté them well.

You add curd, chilli powder, garam masala, mint, and coriander leaves to cook the masala thoroughly. You gently mix in the sautéed brinjals. You spread the half-cooked rice over this mixture, sprinkle mint and coriander leaves on top, cover the vessel, and cook it on dum over a low flame for 10 to 15 minutes. Your aromatic brinjal biryani is now ready.

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Ingredients:

Basmati rice – 1 cup
Mushroom – 200 grams
Onion – 2
Tomato – 1
Ginger garlic paste – 1 teaspoon
Green chilli – 2
Curd – ¼ cup
Mint, coriander leaves – as required
Cinnamon, cloves, cardamom, bay leaf – as required
Chilli powder – 1 teaspoon
Coriander powder – ½ teaspoon
Garam masala – ½ teaspoon
Lemon juice – 1 teaspoon
Oil – as required
Salt – as required

Method:

You must clean the mushrooms thoroughly and chop them to the required size. You heat oil in a vessel, lightly sauté the mushrooms without overcooking them, and keep them aside.

You soak the basmati rice for 20 minutes. You cook the rice in boiling water with salt and whole spices until it is 70 to 80 percent done, and then drain it. You heat oil in a vessel and add cinnamon, cloves, and cardamom. You then add onions, green chillies, and ginger garlic paste, and sauté them well.

You add tomatoes and mash them well. You mix in chilli powder, coriander powder, garam masala, and curd, and cook the mixture thoroughly. You add the mushrooms and mix them with the masala. You spread the rice on top, add mint, coriander leaves, and a little lemon juice, and cover the vessel. You cook it on dum over a low flame for 10 to 15 minutes to prepare a fragrant mushroom biryani.

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Ingredients:

Basmati rice – 1 cup
Cauliflower – 250 grams
Onion – 2
Tomato – 1
Ginger garlic paste – 1 teaspoon
Curd – ¼ cup
Green chilli – 2
Mint, coriander leaves – as required
Chilli powder – 1 teaspoon
Turmeric powder – ¼ teaspoon
Garam masala – ½ teaspoon
Cinnamon, cloves, cardamom – as required
Oil – as required
Salt – as required

Method:

You separate the cauliflower into small florets, drop them in salted hot water for a few minutes, and drain them well. You mix the cauliflower with a little turmeric powder, chilli powder, and salt, lightly sauté them in oil, and keep them aside. You soak the basmati rice, cook it in water with salt and whole spices until it is 70 to 80 percent done, and drain it.

You heat oil in a vessel, add cinnamon, cloves, and cardamom, and sauté the onions. You add ginger garlic paste, green chillies, and tomatoes, and cook them well. You prepare the masala by adding curd, chilli powder, turmeric powder, garam masala, mint, and coriander leaves. You gently mix the sautéed cauliflower into this masala. You spread the rice on top, cover the vessel, and cook it on dum over a low flame for 10 to 15 minutes to get your cauliflower biryani ready.

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Ingredients:

Basmati rice – 1 cup
Beetroot – 1 small
Onion – 2
Tomato – 1
Ginger garlic paste – 1 teaspoon
Green chilli – 2
Curd – ¼ cup
Mint leaves – a handful
Coriander leaves – a handful
Cinnamon, cloves, cardamom – as required
Chilli powder – ½ to 1 teaspoon
Garam masala – ½ teaspoon
Lemon juice – 1 teaspoon
Oil – as required
Salt – as required

Method:

You peel the beetroot and either chop it into small pieces or grate it. You soak the basmati rice for 20 minutes, cook it in water with salt and whole spices until it is 70 to 80 percent done, and drain it.

You heat oil in a vessel and add cinnamon, cloves, and cardamom. You sauté the onions, green chillies, and ginger garlic paste. You then add the tomatoes and beetroot, and sauté them well. You cook the beetroot masala by adding curd, chilli powder, garam masala, mint, coriander leaves, and salt.

You spread the cooked rice over this mixture, add a little lemon juice and mint, and cover the vessel. You cook it on dum over a low flame for 10 to 15 minutes to serve a beautifully coloured beetroot biryani.

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Ingredients:

Basmati rice – 1 cup
Soya chunks – 1 cup
Onion – 2
Tomato – 1
Ginger garlic paste – 1 teaspoon
Green chilli – 2
Curd – ¼ cup
Mint, coriander leaves – as required
Cinnamon, cloves, cardamom – as required
Chilli powder – 1 teaspoon
Coriander powder – ½ teaspoon
Garam masala – ½ teaspoon
Lemon juice – 1 teaspoon
Oil – as required
Salt – as required

Method:

You first soak the soya chunks in hot water for 5 to 10 minutes, squeeze them well, and remove the excess water.

You mix the soya chunks with curd, chilli powder, a little garam masala, ginger garlic paste, and salt, and let them marinate for 15 to 20 minutes. You separately cook the basmati rice until it is 70 to 80 percent done and drain it.

You heat oil in a vessel, add the whole spices, and sauté the onions and green chillies. You add ginger garlic paste, tomatoes, coriander powder, chilli powder, and garam masala, and cook the mixture. You add the marinated soya chunks and sauté them well for a few minutes. You then spread the cooked rice on top and add mint, coriander leaves, and lemon juice.

You cover the vessel and cook it on dum over a low flame for 10 to 15 minutes to make a delicious soya chunks biryani.

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