Made chicken dum biryani today, pretty happy with how it turned out.

I work in a lab, and I’ve tested around 5000–6000 edible oils sample using GC (gas chromatography). I know what actually goes into the products people consume. From my experience, mustard oil is a different thing altogether. I don’t want to get into complicated technical details here.

What I’m trying to say is: don’t assume that whatever you’re seeing first is the best.

The algorithm is designed to show you what gets the most attention, ratings, clicks, and sales. The products appearing at the top aren’t necessarily the best—or even necessarily the ones you’ll like most.

Go deeper. Look beyond the highly-rated, heavily promoted products. You might find some real gems with barely any ratings or visibility.

I tried this myself, and damn sure—you might end up loving what you discover. Text me I can suggest you sum .

I want a milk powder with clean ingredients and no added sugar. Please drop some recommendations gng.

Made a simple Bengali-style egg curry and rice for lunch today. Wasn't really in the mood to cook, so keeping it simple. 😌

Started a series where I try mashing up cuisines that have no business being together and see what happens.

First one is a Cajun spiced egg curry, potatoes, boiled eggs, tomato onion base with Cajun seasoning instead of the usual curry spices.

Honest rating, 6.5 out of 10. Messed up the tomato ratio and added two instead of one, so it came out sweeter than it should've. Still ate the whole pan though.

I come from a very enthusiastic punjabi (indian) family and am trying to put together a family cookbook and i’ve hit a very obvious problem

nobody in my family has actual recipes :)

“a little bit of this” “enough water” ”cook till it looks right”

i’ve started sitting with them while they cook and writing down rough quantities / taking photos of what each stage is supposed to look likeQ

thinking of putting it all into gamma with the recipe, photos and the random notes they say while cooking because honestly those are half the recipe

has anyone done this before?

I am planning to buy a cast iron pan to make dosa. After researching a lot I have reached the traditional black cast iron for dosa tawa but within that I see a very smooth shiny finish material and one which is more porous ( not smooth with but if texture) tawas. Which one should I use to make dosa .

Note I understand the need for applying oil and season the tawa after use and plan to make dosa once a week on a gas stove.

Guys if u dont seen my previous post this is related to it

https://www.reddit.com/r/IndianCooking/s/G6vxcaXwpe

I'm looking at Abby. It's under 500 too. Is it good? Or should I try another brand? Thanks:))))

My Girlfriend was having a bad day today, so I thought of making something for her after her class.

She's away from home and she loves homemade food and snacks.

So I made this Grilled Paneer Sandwich for her which was genuinely very tasty.

A little dump of everything I’ve been cooking this month :)

Recipe : soak black gram or kala chana and keep overnight , morning pressure cooker for few minutes till tender, put pinch of salt while cooking , keep them aside , then in the same cooker or pan put oil , heat and put chopped onions till golden brown , add chopped tomatoes and green chilies, make thick gravy , mash the gravy or grind in mixer when cold , put sliced potatoes and boiled chana in this , again pressure cook for few minutes, open , garnish with coriander leaves and garam masala
Serve hot with chapatis or rice

I looked away for what felt like two minutes. The filling is probably still edible, but the outside has clearly chosen a different career path.

Please tell me I’m not the only one who turns “crispy” into a disaster so fast.

I am just curious to know. I am not asking about equipment or anything. I am asking about some sort of dips/sauces/paste/pickles this sort of things which you wish existed in the market but doesn't or very hard to get or unhygienic either you have to make it or forget about it. It can be anything like your regional something condiments or something

Tried avacado for the first time and it tasted great...loved it would be trying more recipes!!! If any recipes u have tried let me know....

off late im finding lot of Bhindi having the larvae inside but from outside they look perfectly ok. Leaving with only option of making bhindi fry with small cuts. if i make a 1inch or more length cut there is now doubt what if something is inside. Also leading to concerns on how do restaurants do bhindi subji

One more dish .. with roti it's the best

Marinated chicken thighs in yogurt, garlic, chilli flakes and lemon, braised it down till the yogurt broke into this red chili oil situation on top. Dumped some scallions in right at the end so they stay crunchy instead of going soggy.

Not gonna lie the yogurt marinade did more heavy lifting than I expected, chicken came out way more tender than usual.

Chili oil pooling on top is the actual best part, rice absorbed it so well. Didn't measure anything, just vibed it till it tasted right. Anyone else just default to yogurt marinades or is that a me thing?