A guide to softer dahi vada
Parul published a dahi bhalla guide covering batter aeration, soaking and assembly, with recipes for the chutneys and spice mix.
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Parul Gupta
Parul Gupta is the Bengaluru-based creator behind Cook with Parul, sharing Indian recipes, kitchen tips and festival sweets for home cooks.
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Ghevar, from batter to rabri
Her step-by-step ghevar recipe walks home cooks through chilled batter, frying, sugar syrup and a rabri topping.
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Making soft paneer at home
Parul shared a homemade paneer method using full-cream milk and fresh curd, with ice cubes to stop the cooking and tips for pressing it.
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Rabri-style kheer for celebrations
Her Bhandara-style kheer recipe uses rice, milk and cardamom. The guide explains how to fold the cream back into the milk for its thick texture.
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Bhindi with a roasted spice coating
She published a bhindi sabzi without onion or garlic, using roasted besan, peanuts, sesame and spices.
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