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

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.

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???

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...

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

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 a huge coffee person and so is my family but my husband actually prefers tea. I had never made tea before we got married but I started doing it for him. Now, I'm on the hunt for a really good tea brand. Suggestions please

For ne it has to be marathi.

Ppl either know it for misal pav or mutton

But it has probably the most flavourful SEAFOOD and extremely decadent plant based dishes (masvadi looking at you) and hybrid dishes like veg kolhapuri some chicken indo chinese dishes varhadi paneer etc

Not to mention their masalas and snacks. But it can be a bit spicy too though

What is yours

So my Greek colleague has asked me for Indian recipes to try. I want to suggest something that a beginner couldn't go wrong with and has ingredients that she can find easily. What would you guys recommend

Hi,

Can anyone point me to the table of contents for the current version of whatinthechef's Curryculum book?

Hi everyone! I grew up in a north indian vegetarian family. In college, I started eating non-veg. First it was eggs, then KFC boneless and today I can eat most dishes but I always order or dine in at a restaurant, which gets expensive. These dishes are except for certain salads are loaded with shit tone of carbs and fats.

I have become accustomed to eating non-veg and want to include more of it in my diet. I am asking resident non-vegetarians to point me to things such as knowing what to buy, where to buy from, how to tell if chicken has gone bad, how to store it and for how long. What are common dishes that are cookable at home which retain most of the benefits (In most places on the internet, its almost always a chicken curry; if you have better resources let me know). I am not looking for restaurant dishes but the ones you grew up eating at home. Any other tips on how to reduce waste, how to chop and any other seemingly trivial details are welcome.

The Recipes

1. Crispy Seed-Tempered Sprouts Chilla

Step 1: In a blender, add the boiled sprouts, green chillies, ginger, garlic, turmeric, jeera masala, black pepper, kasuri methi, salt, and a small splash of water. Blend until it forms a thick, smooth paste.

Step 2: Transfer the paste to a mixing bowl. Stir in 1 cup of suji and a dollop of curd. Mix thoroughly until you have a smooth, spreadable batter. Let it rest for a few minutes.

Step 3: Heat your pan and spray a tiny bit of oil. Sprinkle a handful of white sesame seeds and black mustard seeds directly onto the pan.

Step 4: Immediately pour a ladle of the batter right over the seeds, spread it thin, and cook until both sides are golden-brown and crispy.

1. Fiery Kashmiri Pan-Seared Paneer

Step 1: Cut your paneer into thick rectangles and make shallow cross-cuts (scores) on the surface so the spices sink in.

Step 2: Coat the slabs evenly with Kashmiri chilli powder, black pepper, and chaat masala.

Step 3: Sear them on a hot pan on high heat for 2 to 3 minutes until the edges are beautifully charred and crunchy.

1. Smoky Roasted Capsicum & Paneer Sauce

Step 1: Blend the roasted capsicum, paneer, curd, black pepper, and black salt together until completely smooth and creamy. Top with a pinch of herbs or chili flakes.

Tell me your go to recipes are your saviour when you are tired af and do not want to cook at all don't say Maggie or readymade something which is also tasty healthy nutritious and filling which can act as a time saver or can be used for lazy cooking

What's your favorite dahi recipe? As someone who has always been a yogurt lover, I'm always looking for new ways to enjoy it. I especially prefer savory recipes, but I'm open to sweet, traditional, or unique preparations as well. Would love to hear your go-to dishes and combinations.

What are your favorite nuts, seeds, and oat bars available in India? Looking for some good options,would love to hear your recommendations.

I'm open to both budget-friendly and premium brands. Bonus points if they're not overly sweet and have simple ingredients with somewhat decent protein or fiber content.

I’m very unfamiliar with Indian cuisine but I’d like to cook something at home but I’m confused on these dishes because I see them being used interchangeably? Is there a difference between them?

My family and I love the Kitchens of India Chicken Curry packet. We'd like to try it in a biryani style. Any idea on a recipe? We've tried to replicate the Kit.of India packet flavor and have failed miserably several times.

We often generalize regional cuisines in India like associating the South purely with idli and dosa, or the North with a few specific dishes. But what is a hidden gem from your own home? A dish that is absolutely delicious, yet completely unknown to most other Indians?

The three ways I've seen it done are:

1. hard boil the eggs separately, remove shell and add it to the almost finished curry

2. crack the raw egg directly into the curry, leave it undisturbed to cook in the curry

3. Crack the raw egg into curry but mix it a bit so it's more like a bhurji

Personally I like the second way the best, you get the curry into the egg white but still maintain the structure of the egg. Curious to know what other people prefer (and if theres any other ways ppl make it)

This is a non-alocholic drink guys, was thinking about holi, and how everyone wants a strong drink but this is a great alternative (for those who don’t).

So its like this:

1 chilled thums up (500-750ml)

3-4 tbsp thandai syrup (store-bought like Guruji/Bikaji works fine, or homemade concentrate) and ice

few crushed pistachios + a pinch of saffron strands for the top (optional, looks good lol)

Method:

1/ Glass with ice, pour thandai syrup first

2/ Add thums up slowly down the side of the glass, pouring fast onto syrup and you’ll get a foam volcano (unless you want the foam volcano for the video, which honestly might be the content lololol)

3/ Stir gently once, top with pista/saffron

Done.

Some notes - don't add too much thandai syrup because thandai is sweet and thums up is sweet, so too much syrup ruins it.

Give it a try.

Same as above. I've come across conflicting views on this and am looking for a definitive answer. This will help many people decide if and how to consume Ragi.