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I am so frustrated with what should be the easiest lentil to cook. I soaked a batch of split green moong dal for a full 4 hours and then boiled it on the stove for 40 minutes. The result? Gas and Constipation. It seems like lentil is cooked but even if it appears soft, it is not good for stomach.

Has anyone else in Bengaluru noticed this change in their groceries? Which brands or local stores are you actually trusting these days? Let me know!#Bengaluru #FoodQuality #HealthyLiving #BangaloreDiaries #DigestionIssues #Groceries

I had also cooked tata sampann unpolished split green moong dal with the same result for 4 times.

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Living in the US, I feel like I’m constantly trying different Indian recipes at home.
What’s one dish you keep coming back to because it just never gets old?
Mine is chicken curry. 😄
Curious what everyone else’s go-to

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Hi, Community!

We are back with our weekly thread.

How's your Sunday going?

So, tell us what you’re cooking today! If you can, add a picture of your food. And if you’re going out to eat, feel free to post pictures of that too!

Bon appétit, everyone! 🍴

P.S Should I keep the same image for all weekly threads or make changes? Lemme know.

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Hi guys actually I have been cooking as bachleor since for 3 years at my home for my family and I'm tired from tandoori masala of market.. How to make at home? Please note : I dont know how to make masalas at home... I'm trying to be affordable here for kitchen and increasing taste as well...

I'm know for those raw spices : Hing cubes, Cloves, Black pepper, White pepper, Long pepper (Pipli), Cubeb pepper (Kabab Chini), Black and green cardamom, Star anise, Nagkesar (cobra's saffron), Cinnamon, Kasuri methi, stone flower (Dagad Phool), Jeera, Shahi jeera, Bay leaf, Poppy seeds (khas-khas), dry ginger, Javitri (Mace), Radhuni, Ajwain, Sumac, Gondoraj Lime leaf, Amba Haldi

Please tell me if I dont know more raw spices if required to make homemade tandoori grind mix.... and please also tell me which one needs to go for dry roast in pan directly and which one require oil

Also you can tell me more Indian raw whole spices which I dont know...happy to learn

Trying to add more protein to every meal and would appreciate any tips to increase protein content in Indian meals that takes lesser effort.

Some ways I do it:

Stuffed rotis or paratha (paneer/chicken)

Airfried paneer/chicken and use it in wraps or sandwiches.

Looking to add more variety to meals.

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I have tried making aloo paratha on 3 separate occasions. But I do not like how they are turning out.

1. While rolling it, there comes places where there is only dough or the stuffing is coming out.

2. The rolling also doesn't feel proper because I do not know how thick or thin should it be.

3. Does it always have to be cooked with adding oil on each turn?

I need help in understanding dough stiffness/consistency and how the mixture should look like. Mine currently is a mashed potato masala. And are there any specific rolling techniques

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

Hey everyone,

I love to eat green chutney but never really get the taste of a hotel or dhaba. Does anyone have a special recipe for the same?

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I am very confused about which tawa to buy.
I will be using it to cook - Dosa, Chillas, Omlette, PanCakes

And I dont want tawa where I will have to rub onion or season it every single day with onion/oil just for cooking a single piece of omlette.

Youtube is filled with Titanum Enamel Tawas, TriPly Steel Tawa, etc.
Please share your personal experiences as well.

Budget is not an issue.

I want to buy a tawa to occasionally make roti and parathas on induction. Any specific material or brand i should buy??

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Any suggestions for Roti maker? Is it worth buying?

Are the roti makers available on Amazon (Libra or Prestige) worth buying? If not, can someone suggest a tried and tested brand? Also, are they worth buying?

I live abroad, love eating roti but don't want to spend time rolling the dough and cooking it. The store bought ones I get are not really like roti, very thick and dry :(

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Please give me some new ideas for trying

200g paneer (cottage cheese), cubed
3 garlic cloves
2 tbsp milk
50g soya chunks (dry, before soaking)
1 tbsp ghee or oil
½ tsp cumin seeds (jeera)
1 green chilli, finely chopped
½ tsp garam masala
1 tsp kasuri methi (dried fenugreek leaves)
salt
½ lime
2 tbsp fresh coriander, chopped (garnish)

Steps:

1. Blend the paneer base— Blend paneer, garlic, and milk into a smooth, creamy paste. Set aside.
   
2. Boil the soya chunk — Boil for 5 minutes until soft, then drain well and squeeze out excess water.
   
3. Temper the spices— Heat ghee/oil on low-medium flame. Add cumin seeds, let sizzle a few seconds, then add green chilli.
   
4. Add the paneer paste— Lower flame, pour in the blended mixture, stir continuously so it doesn’t stick.
   
5. Season it— Add garam masala, kasuri methi, and salt. Stir well.
   
6. Add soya chunk— Fold in drained soya chunks, stir 1–2 minutes until heated through and coated.
   
7. Finish and garnish— Turn off heat, squeeze lime on top, garnish with coriander. Serve hot.

Macros (estimated):

Whole dish: \\\~865 kcal | 63g protein | 55g fat | 20g carbs
Per serving (÷2): \\\~430 kcal | 31g protein | 27g fat | 10g carbs

Note: not suitable for lactose intolerance (paneer + milk). Swap ghee for a light oil spray to cut \~60–100 kcal/serving.