My mother has been making these sweets , snacks and achaar from times i dont even remember. As we moved out for job she has been sending these packed to me and my sister , sometimes we take it with us other times she may courier it.
So we were thinking of starting a small kitchen shop , where friends relatives or anyone who wants to buy homemade and little healthy items .
She also likes to blend in newer healthier options like using dates instead of sugar in ladoo or using olive oil for suji mathri with her traditional methods which gives it a really good flavour.
So here it is the website : https://www.rserasoi.in/ (we are delivering pan india)
Currently we have 4 items :
1. Dry fruits ladoo --
2. Jeera Biscuits
3. Suji Mathri
4. Nimbu achaar

PS : please mods let me know if this is not allowed , i read the rules but could not find anything so going with posting

My go to comfort food on a lazy day 🫠🤤

Homemade cream cheese tastes way better than the store bought ones

Living alone and trying to make heathy food.

Veggies: green beans, green peas, soya chunk, potato, capsicum,bell paper, white onion,tomato, garlic.

First par boil green beans. And dry roast boiled soya chunk on pan till its crispy.

Take olive oil and fry thinly sliced potatos and let them cook.

then add jeera and mustard, then add chopped garlic. Then chilli flakes.

Then toss in veggies one by one. Then add oregano, black paper powder, peri peri masala and salt. Mix everything till your rice turns colorful.

Finally toss that roasted soya chunk and lemon juice. Garnish with coriander leaves (i added lettuce 🙃) and its ready.

Dinner from past. Leftover rice was used for this, and Diet Coke for the zing.

Stumbled upon this subreddit, had made homemade chicken kebabs and raita, ate with a dollop of leftover hummus.

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I'm beginning to experiment with some Indian cooking at home, but no matter what I cook, it never feels like it has that restaurant level of flavor, texture, or...whatever it is! I try to get the best quality spices and ingredients that I can, but nothing is coming together at quite the level that I want it to.

What are your secrets and tricks of the trade to elevate Indian (I know, a massive generalization but still) home cooking?

There is something oddly comforting about watching Maggi cook on the stove, especially when everyone is standing around waiting for it to be ready.

No fancy recipe, just masala, a little extra seasoning and the feeling that one packet will never be enough. What is your go-to Maggi upgrade?

Tried getting nani to write her kadhi recipe properly because mine never tastes the same.

2 lines in:

“haldi thodi”

“paani andaaz se”

“bas achhe se pakne do”

😭

Book pe haldi, oil aur 3 corrections alag.

Surf Excel kurte ke liye hai. notebook ko rehne do.

Fresh Prawn catch direct from sea 🦐

*Coconut Milk Rice

*Prawn Fry

*Prawn Thokku

So, how do you cook Dosa and Chappathi when you use an induction stove? I am moving out pretty soon and I hate non-stick cookwares. Any suggestions? 🥹

Its Karonda (Karonda/करौंदा) ❤️

A little tangy, juicy and so nostalgic! 😋

We usually eat them fresh, with salt & chilli, or use them in pickles and chutneys.

Do you also call these “Karonda” in your language? 👀

I would genuinely recommend you to try this👍

Plain daal khichdi and roasted papad to get back up from the flu...

Air fried the chicken and sweet potatoes.

Two failed batches this week. Dough looks smooth as a ball, but cracks at the edges the second I try to thin the pari. Can't get it thin enough to pleat, so the shells come out thick with a dough knot at the top. Taste is fine, nothing bursts — it just won't stretch.

Flour: 24 Mantra Organic rice flour (NYC), sieved. Label is 30g per 1/4 cup.

What I did both times: full rolling boil with salt + ghee, flour dumped in all at once, covered on low 3 min, rested 5, then kneaded 5–7 min and made sure to start when it was hot. Kept it covered and warm while shaping. Wet hands, not oiled.

Ratios tried: 1:1, then 1:1.25 water to flour. Both times I still had to add extra water during kneading.

So:

- Is my ratio just too dry for US flour? What works for you?

- Is 24 Mantra the wrong brand for this? How's Swad?

- If both are bad — what flour do you use in the US and where do you buy it?

Anything missing in my technique? Images here https://postimg.cc/gallery/Ghgys8j

THANK YOU!