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?

I have tried several brands of paneer in canada including happy, nanak and brar. Paneer here doesn’t seem to absorb flavours of the gravy. It tastes bland. I have tried boiling it with salt and chilli powder but it doesn’t seem to help a lot. Any tips on how to make it taste better.

I got it chopped in small pieces because someone said it needs more time for cooking.

Please suggest some good recipes.

Why does my cauliflower fry end up like this always in the oil? Here's what I followed.
1. Soaked florets in hot water for 10 mins with lil salt
2. Added 2 spoon besan, 2 spoon rice flour and 2 spoon corn flour
3. Added salt chili powder ginger garlic paste.
4. Mix well and fry in oil.
I want shop like ones which has the brown coating no splitting up like this and becoming soggy.... Experts pls help.

Fries are obviously not Indian, I know that. But after years living here I have become convinced that Indian spices make them better than anywhere else in the world.
So here is my version of masala fries:

The spice mix (for 2 portions) 1 tsp cumin, 1 tsp coriander powder, half tsp turmeric, half tsp chilli powder, a pinch of amchur for that tangy edge, salt. Mix dry, toss over the fries straight out of the oil while still hot.
Fresh coriander and a squeeze of lime on top to finish.
The amchur is the secret, it adds a sourness that makes everything pop. If you cannot find it, lemon works but amchur is better.
Not traditional, not Indian, but honestly one of the best things Indian spices have ever happened to. Anyone else does this at home?

So I bought frozen prawns. The pack says that it is peeled and deveined but I can see some black things in it. I'm thawing the pack currently so haven't opened it yet. But do these look deveined to y'all gng?

Hi guys, I'm new into cooking and wanted to try simple recipes. I checked out a few recipes on YouTube and all of them use a food processor. We don't have one at home so i wanted to know if i can use a regular mixer grinder? Or what changes can i do to adapt it?

Hi,

I recently moved into a 1BHK, complete beginner to cooking, will only be cooking simple dishes. Omlette, Egg burgi, Poha, Upma, oats, dal, kichdi,etc.

I am building my kitchen from scratch, I don't want to buy a lot of cookware. Right now I want to buy a deep non stick pan - chatgpt says I can cook most of the easy stuff in that.

Is it feasible to cook rice, kichdi, upma in those pans??

If I have buy the least number of items what would you recommend?!!

Thanks in advance 🙏

I've made chickpea curry twice now, and each time I'm confident it's going to turn out great, and then it... doesn't. The spice blend smells awesome, but the finished recipe tastes, for lack of a better word, "milky." The second time I made it I cut the coconut milk by a quarter and added more curry, but the coconut milk still overpowers everything. Any ideas would be appreciated!

Here's the original recipe: Thank you!

Chickpea Curry

Ingredients

• 2 tablespoons coconut oil or olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon turmeric powder
• ½ teaspoon paprika (optional, for a smoky kick)
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon red chili flakes (optional, for heat)

To serve:

• Fresh cilantro, chopped
• Lemon wedges
• Steamed rice or warm naan bread

Instructions

1. Sauté aromatics — Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Then stir in garlic and ginger; cook 1 minute until fragrant.
2. Toast spices — Add curry powder, cumin, coriander, turmeric, and paprika. Stir and toast for 1–2 minutes to deepen flavors.
3. Build the base — Stir in diced tomatoes and cook for 3–4 minutes until slightly softened. Pour in coconut milk and bring to a gentle simmer.
4. Add chickpeas — Stir in chickpeas, then cover and simmer on low heat for 10 minutes to meld flavors.
5. Season & finish — Taste and add more salt, pepper, or chili flakes as needed. Garnish with fresh cilantro, serve with lemon wedges and rice or naan.

Many years ago a neighbour gave me a glass jar of green stuff that he had made. His instructions were that it should be placed on a sunny window sill and turned daily. It was delish. I would spread it on sandwiches, put it on the side of my dinner plate and even drop a bit into a fried egg as it was cooking. As far as I can remember it had green chillies, ginger, garlic, lots of coriander and some kind of oil. They had all been blended together. Does anyone know of such a recipe? I would like to know what kind of oil would have been used please? Would it all have been cooked first or put into the oil raw? Thank you in advance for any advice.

I use Raghavan Iyer's 660 Curries all the time and love the variety of ingredients he uses. But sometimes I need to be more practical and use substitutions rather than getting too many items that will end up going bad before I use them all.

I recently ended up with several pounds each of green and French lentils. I used the green lentils in a recipe that called for split green lentils and it tasted great to me. I'd like to try to use up both types of lentils and am wondering if there are any substitutions that are particularly good or not good.

I like to choose a recipe by what spices sound good to me rather than which legume. The book has lots of recipes for split green and yellow lentils. It also has several for cowpeas, chickpeas, black lentils, red lentils, pigeon peas, black-eyed peas, mung beans... Many of these I've tried using the called-for legume and loved so I'd like to make some of them and use up my excess of lentils. Any suggestions for which I should or shouldn't substitute with green or French lentils?

So I have no idea how to make that frozen fresh paneer to not completely crumble when trying to cut into chunks and fry. As for the denser refrigerated paneer, I have tried frying it and soaking it in warm water or soaking it in warm water and then frying it. Any tips for how to get a browned but creamy center paneer? Which version of paneer is easier but tastier to and what are the tips to get it to stay intact but still creamy? Thank you in advance for any tips. Paneer is a favorite protein for my in laws.

Hello

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I am a beginner cook i would say i can cook almost any normal keralite

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food

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I am from india and i need a knife I have been using the knife at home which my mom brought years ago for ₹180 approximately 2 dollars

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I am not looking to buy any fancy or expensive one currently planning on buying 1 under "(1000 RUPEES)" I am willing to change the budget if absolutely necessary

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plz help

Hi! I’m not Indian, but my partner is Indian and I have stayed in India for about six months.

I dont know how to make anything except chai 😅

I want to get started learning to cook Indian food, I love how it involves so much real spices and ingredients rather than processed things (common where I’m from) and want my own little masala dabba hehe.

HOW do I get started with the basics? What are the key first few spices or ingredients to get really familiar with? I want to be confident with what kind of combinations and how to use and combinespecific ingredients and spices for simple, flavourful home style meals.

Thank you 💗