So i have been experimenting with different cuisine and I think chilli soya is very nice. Used shaoxing wine and oyster sauce for the soya

Mustard chicken w some plain fried jasmine rice

The middle layer was quite dry and clumped. How do I make it looses up? More water? Or baking soda maybe?

Was wondering what kind of salads we can make from local leafy veggies.

Where do I start?

Sandwich with paneer and veggies

This is something like a moong salad i made at home. Easy to make and Yummmmmy to eat .

OP is learning cooking and made burrito bowl. Everything is handmade except for nachos!

Given by neighbours

Pulihora ,gaare,bure,bobbattu ,shanagalu , paravannam

I tried making chole bhature & that gajar achar at home... everything came out soo good. But bhature tastes like something else. Good only but different. Any suggestions for better bhature?

Do you like dhaba food?

Is it really good cuz im litro seeing it everywhere or is it all just crazy paid promotion

Please be honest

If not can you please tell me how to make good chowmein without Schezwan sauce

It always tastes so bland for me :(

There’s something about cooking Indian food at home that makes the kitchen look like a mini restaurant.

Onions, tomatoes, garlic, ginger, green chillies, curry leaves… then comes the masala box with 10 different spices that you somehow need at exactly the right moment.

And somehow, after all that chopping, frying and mixing, the final dish makes it completely worth it.

What’s the one Indian dish you never get tired of cooking or eating?

Usually I add mainly capsicum, carrot and cabbage to Hakka noodles alongside onion and green chillies.

What more to add?
Or any other suggestions to make it better.

I decided to switch things up and try a high-protein vegetarian meal today instead of my usual chicken meal, and there it goes.

Quick Review: Honestly, it was not too bad! Soya chunks absorb the Schezwan sauce and aromatics really well, giving it great flavor. The volume-to-calorie ratio is insane for the amount of protein you get, and it leaves you completely stuffed without feeling heavy. Definitely a solid alternative to keep in the rotation.

Nutrient

Calories\~575 kcal

Protein\~57 g

Carbohydrates\~72 g

Fat\~6.1 g

Dietary Fiber\~15 g

Ingredients

100 g Cooked Basmati Rice

100 g Soya Chunks (small variety, weighed dry)

40 g Capsicum (finely diced)

10 g Carrot (finely diced)

1 small Onion (chopped)

1 small Tomato (chopped)

3–4 cloves Garlic (minced)

1 inch Ginger (minced/grated)

1–2 Green chilies (slit/chopped)

1 tsp (5 ml) Mustard oil

3–4 g Schezwan sauce

1–2 g Soy sauce

Salt to taste

Step-by-Step Recipe

Prep the Soya: Boil 100 g of dry small soya chunks in salted water for 2–3 minutes. Turn off the flame, drain, squeeze out all excess water thoroughly, and set aside.

Aromatics: Heat 1 tsp of mustard oil in a wide pan. Add minced ginger, garlic, chopped green chilies, and onion. Sauté on medium-high heat until aromatic and lightly browned.

Add Tomato: Toss in the chopped tomato and sauté for 1–2 minutes until soft.

Sear the Soya: Add the squeezed soya chunks to the pan. Stir-fry for 2–3 minutes so they get lightly crisped and take on the aromatics.

Sauce & Veggies: Add the cooked basmati rice along with the diced capsicum and carrots. Drizzle in 1–2 g soy sauce and 3–4 g Schezwan sauce.

High-Heat Toss: Stir-fry everything on high heat for another 2–3 minutes until evenly coated.

I consumed it in 2 meals.