Top the whisked yoghurt, chilli powder, mango powder, mint chutney, tamarind chutney, red onion and chaat masala. Garnish with sev, fresh coriander leaves and pomegranate seeds. Tamarind chutney ...

Cook for 3–4 minutes. Add the coriander and garam masala, cook for a final 1–2 minutes and remove from the heat. Set aside. To make the chaat, mix the yoghurt, cumin, salt and pepper in a bowl ...

Dry roast cumin, coriander seeds, and red chili; grind into fine powder. Combine crispy curry leaves with roasted peanuts, sev, and puffed rice. Mix in tamarind chutney, green chutney, and sprinkle ...

Undhiyu is a traditional Gujarati winter vegetable dish, cooked with various winter vegetables, fenugreek dumplings, and a blend of spices. Particularly enjoyed during Uttarayan, it is nutrient ...

Top the ladoos with grated radish and chopped coriander. Drizzle green chutney and tamarind chutney over the ladoos. Sprinkle chaat masala on top for an extra flavor boost. Recipes by Chef Mehul ...

You can also add seasonal vegetables for a sweet and savoury flavour. For a spicy kick, roast sweet potatoes with onion, chaat masala, lemon juice, and fresh coriander leaves.

An easy Thai-style chicken and coconut salad that only takes 30 minutes to make.