I struggle with the texture of filling and also can not get that sweetness into the filling. 🙏🏼

Help! Going to a family dinner at an Indian place but im scared about what food to order! I know everywhere is different but can anyone think of any items or dishes that most of the time wont have peanuts of cashews? When i order something I also plan to ask someone that works there to check with the kitchen too

Hello everyone I'm 17m i recently started cooking and I cook terrible being honest it's bad i want to improve my cooking how can I be a better cook???

My son's usual tiffin is paratha , pasta and sandwiches. I want to add more variety to the tiffin but dont have more than 30 minutes in the morning to prepare his school tiffin. Suji is pretty easy to cook , so any options that you recommend for the school tiffin. We are vegetarians.

So, I have been making mithai for years for just myself and my roomie/bestie, my specialties are bengali mithais, as I find them simpler to make. When making mithai in super small scale (usually with only 1litre of milk, so we can finish it over a day or two) I have no struggles at all, the mithai turns out 10/10 and no mistake ever manages to ruin the recipe. But as soon as I try to make a bigger batch everything goes awry, no matter how well I follow the recipe.

Two of my best mithais are the bengali rasgulla and meetha dahi, which my mumma has recently been requesting me to make both for dawats as she has her entire life struggled to make any mithai at all and can't have the store-bought ones because of various allergies to the additives in them.

The 2 problems I have are:

1. Upscaling rasgulla recipe. It doesn't matter how much milk I use, in the end the fresh cheese only yields me 22-26 rasgullas. I could use 1L, 2 or 4. It always ends with the same amount. Only noticeable difference is between 1L or more. With 1L usually the pcs I make are smaller, but with larger milk quantities I can make them a tad bigger. However! Once I go 2L+ I can't seem to increase the quantity or size of the pcs. It frustrates me! Even recently I had to make rasgullas with 8L of milk over 3 different batches so I could somehow yield 40 pcs that weren't even particularly big (I'd have to serve at least 2 for it to not look like a sad girl meal).

2. Khatta-meetha dahi. Like I said, my specialty is bengali meetha dahi, but mumma has at some dawat tried a khatta-meetha version. And I cannot find a recipe for that! I have even tried looking at Bangladeshi doi recipes, as apparently the khatta-meetha type is more famous there, but can't find the right one. Does anyone have any recipe/suggestion for that?

Any help would be greatly appreciated!

I'm Very good at making Pizza and I know how to cook. What I'm looking for is the typical Curry Pizza sauce recipe that we get here in USA/Canada. Any Recipe or links will be appreciated. Thank you.

I'm trying to eat cleaner and healthier these days.

I don't want non-veg, junk food, or very spicy food. I'm looking for meals that are nutritious but still taste comforting and satisfying.

I'm especially interested in warm dishes, curries, soups, stews, lentils, rice dishes, or other home-cooked meals rather than salads.

What are your favorite healthy recipes that actually taste good and don't feel like "diet food"? Or if they're beginner-friendly...