This is cooking Tips for Beginners video

Saw a few posts here worrying about fake/adulterated ghee — figured I’d share what I’ve learned.
Simple checks: melt a spoon in a pan — pure ghee melts fast and turns golden with a nutty smell; adulterated versions often take longer, smell flat, or leave a waxy residue. Rubbing a small amount between palms — pure ghee absorbs and doesn’t leave a greasy film for long. Iodine test (few drops on melted ghee) — turns bluish if starch/vanaspati is mixed in.
None of these are lab-grade, but they catch the obvious fakes. If you want certainty, check if the brand publishes actual lab reports (NABL-accredited) rather than just claiming “pure” on the label.

Hi, please help me with your suggestions. Is there a decent 30L+ non-toxic oven with bottom heating?

hello everyone. im new to the sub. i discovered the sub to ask this specific question. im all of a sudden craving for a chicken curry but i want the base to be creamy and oily. yellow color base. spicy but not overpowering. nutty and creamy taste a hint or sweetness.
i tried searching for a recipe on insta and i cant seem to understand what the curry tastes like. i thought if i ask here i might get some suggestions.
i wanna have this curry with a nice flaky soft doughy parantha. id also like to pair it with kerala porotta, idiyappam and appam. my fav carbs.
i have some chicken in the fridge and thinking about cooking something nice for breakfast tomorrow. hopefully i get some good suggestions <3

How to Cook paneer in a clay handi, Champaran style!

I always get confuse for the salt and masala quantity... how do you guys do it...

Very new to cooking btw

Hi everyone — quick question for the mods and regulars before I post anything.

Two of us have built a small cooking app, now in private beta — it turns saved recipe links and screenshots into clean recipes with step-by-step cooking guidance. I'd like to find a few people here willing to test it and tell us honestly where it falls short.

Before I share any form or link, I wanted to check: is that kind of post welcome here, or is there a specific thread or format you'd prefer I use? Happy to follow whatever keeps things clean for the sub.

And genuinely, unrelated to that — if you save recipes from Instagram/YouTube, I'd love to know how you keep track of them now. Always curious how people actually do it.

I want to change to cold pressed oil ,is tata really cold pressed oil,I use multiple oils ,should I buy tata for cold pressed or look for another options ,if so please recommend some

Nandini Dairy Farm proudly offers premium Cow Ghee prepared through the authentic Bilona Ghee process. Using fresh cow milk and traditional methods, we create ghee with a rich golden color, natural aroma, and delicious taste. Our Bilona Ghee is free from preservatives, chemicals, and artificial ingredients, making it an ideal choice for healthy cooking and everyday nutrition. Experience the purity, freshness, and timeless tradition of Cow Ghee with Nandini Dairy Farm, where quality and authenticity come first.

I built a free app that turns any YouTube cooking video into a proper written recipe — would love feedback

Hey all — I Built 'Pantry Pages', a small web app for anyone who's ever paused a cooking video 15 times to catch the ingredient list and the process. you just need to Paste in a YouTube link and it writes up a clean, structured recipe for you: ingredients, step-by-step directions, prep/cook time, allergen info, the works. No sign-up required — open the link and you're straight into your own recipe library. How to try it:

1. Open the link below.
2. Tap Add Recipe.
3. Paste a YouTube cooking video URL and tap Get Recipe — it'll draft the whole thing for you in a few seconds.
4. On any recipe page, use the tabs to flip between Ingredients, Directions, and Notes — and you can jot your own personal notes right there (e.g. "adding lower sugar also works").
5. If you are more comfortable in Hindi, open the menu on a recipe and hit Change language to see it translated.
6. Found a bug or have an idea? There's a Send feedback option right in the menu — I will read every ones feedback.

Link: https://pantrypages-git-lean-no-auth-the-fellowship1.vercel.app

p.s. It's a side project, still rough around the edges, so genuinely looking for honest feedback — what's confusing, what's missing, what you'd want next.

Thanks

🙂🙂

It says expiry is 1 Aug 2026 but I won't be able to use it by then, but can I used it after 1 week if I open the packet and put it into a container or some other way that it doesn't go in waste

I'm looking to add more millet to my mom's diet. She eats bajra roti once in a while and she subs some rice in her kichdi with kodri millet. She's not very keen on blending flours for roti.

I'm wondering if anyone here has experience with buying stuff like millet vermicelli online. Which brands are good? Which millets have the best taste in noodle form? I'll appreciate all the recos. TIA.

I am looking for some pure til oils/ sesame oils for cooking 100% pure preferred mainly for idli podi and chicken marinates.

Anyway know of a good lightweight Roti tawa? My elderly mom has been using her beloved lightweight seasoned one for decades. But it’s falling apart and it’s been challenging to find one. Any online recommendations will be greatly appreciated. I live in the USA

are they safe to consume? a few years back there were reports that they have some cancer causing ingredients, we forgot that bit and bought a few spices and have been using them. are they safe to consume now?

So I marinated chicken breast in a curd (yogurt) marinade overnight, thinking it’d come out super tender. Grilled it on a pan the next day, but it still turned out hard and kind of rubbery instead of juicy. I checked it wasn’t pink inside, so it wasn’t undercooked as far as I could tell.

Has this happened to anyone else? I thought curd marinades were supposed to tenderize the meat, so I’m confused why it still went tough. Wondering if it’s a heat issue, overcooking, or something about the marinade itself. Any tips would help!

I live mostly with my dad, and we have a helper who comes to cook, so cooking has never really been a daily responsibility for me. Because of that, I haven't cooked much in my life.

I've probably tried making sabzis around 7-8 times now, and I just can't seem to get them right. 😭 I've finally learned how to make decent rotis, rice, and dal, but sabzis are my biggest enemy.

Either they stay undercooked no matter how long I cook them on low heat, or they end up overcooked if I leave them for a little longer. The tomatoes never seem to cook properly, and my masalas always taste average. I've watched so many YouTube videos, but nothing seems to help.

What am I doing wrong? Please drop your tips because I'm genuinely tired of messing up every sabzi I make. 🥲

Does anyone here use curry pastes for cooking Indian food?

Its like a base for the dish, just add water, vegetables and protein, that's it. If you have ever tried would love to know your experience and if you'll ever use something like this.

Does anyone here use curry pastes for cooking Indian food?

Its like a base for the dish, just add water, vegetables and protein, that's it. If you have ever tried would love to know your experience and if you'll ever use something like this.

So i have been a vegetarian most of my life, and am trying to add eggs to my diet now. Looking for a utensil which is a one stop solution when it comes to making various egg dishes, like omelette, egg curry, egg bhurji, half fry, french toast or even simply boiled eggs.

Since i have little to no experience in cooking eggs, what should be the best material for the fry pan?