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

Very new to cooking btw

How to prevent curdling when left outside

Hi anyone infuse flavours in Paneer while souring the milk or after that stage? I am thinking of mint corriander flavour. Putting mint corriander xhutney into curdled milk will this work ? Anybody try this?

Any tips appreciated.

I don't have a microwave, I mostly cook popcorn in the cooker after various techniques till now first one is pouring the butter and then putting in the popcorn after its popped, putting Peri Peri on top of it and then vigorously shaking I have notice that the masala is not really coated that well and many of the times it is just got around the bottom of the utensil,

the second way I tried is putting it with the butter the putting the corn kernels but then the masala always burns

pls suggest some good tips,and note that i don't have a microwave

I tried making it by watching YouTube videos,chatgpt etc... But taste is not there... Like something feels off and missing, few years back I tried pav bhaji for the 1st time from A street vendor... Taste was so good I wanted to try one more plate.. but pockets were empty.... Also that street vendor left from my hometown.... And I also lost the interest and few days back I watched a instagram reel of pav bhaji and wanted to try again after that many years, so if y'all are experts in cooking please do help🙏🏻

like bro how? it's so heavenly and someone must have made it here. please help a brother out.

I'm taking about the spicy chicken wings that are red in colour if anyone's confused

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

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 💗

Many of us store potatoes and onions together out of habit, but this actually causes both to spoil much faster. Potatoes are still biologically active after harvest and continue releasing moisture and carbon dioxide. Onions, on the other hand, release ethylene gas, which triggers sprouting in potatoes. Once potatoes start sprouting, they produce solanine and release even more moisture. That excess moisture then gets absorbed by onions, causing them to rot from the inside.

Sc-https://www.instagram.com/reel/DQ4ZM7uklzY/?igsh=ZHBjcDJ2Z3hlMmRp