About Eggless Atta Cake Recipe | Cake Recipe: A dessert that tastes delicious! Yogurt, cinnamon, nuts and whole-wheat flour make for a healthy tea time cake. A light, fluffy, delicious and soft cake ...

Come rain or shine, we love this simple and speedy Atta Halwa recipe. A quick fix for your sweet cravings. In a deep, heavy based sauce pan, melt the ghee add the whole wheat flour and stir fry. 2. At ...

If you do not have self-raising flour, combine plain flour with baking powder and salt, or add raising agents separately in your recipe. Self-raising flour is often used as a short-cut in baking ...

Atta flour can be ground to either a fine or coarse texture (Photo by Olga Kudriavtseva on Unsplash) I come from a family of chapati lovers. In my house, chapati is a daily snack, meal or biting.

As the process of contemporary flour-making often affects its taste and nutritional quality, look for the stone-ground variety that’s ground in a revolving stone mill to ensure the best flavour.

The aroma of freshly baked chapati is simple warm, and you would feel right at home! So, who says you cannot make it at home? It’s simple, and super easy to make.

This recipe of whole wheat momos is a treat to ... You can simply do a few tests to check for adulteration in your wheat flour or atta. Ifsha Qureshi sheds light on the nutrients your wheat ...

Enter homemade atta Maggi noodles - a delightful twist that brings together the goodness of whole wheat flour with the ...

In this recipe collection, founder Nadine Ingram has shared with us some of her favourite bakes. From a dense and delicious traditional Italian Easter tart, to a tried-and-tested Christmas cake, these ...

For a special Italian-themed issue, I worked on several recipes ... 00 flour so ideal for the delicate yet chewy elements of ...

This chicken karaage recipe promises full flavor from a soy-and-sake marinade and combines wheat flour, rice flour, and cornstarch for a super crisp crust. Glutinous rice flour gives these ...

While these mixed citrus tarts bake, the semolina flour in the frangipane absorbs the juices and turns into a slightly puffed, airy layer surrounded by flaky pastry.