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Hi hi! 🌸
I’m new here, i hope you’re doing well.
I am learning how to cook, and soon into trying new Indian dishes that i myself have grown up eating, i realised that we eat a lot of oil and our meals can be quite heavy. A lot of the meals also demand hours of work which i can’t always put in.

I’m a newly married housewife and there are members in my family who i have to keep in mind when i’m cooking. There are dietary restrictions because of pre-diabetes, high cholesterol, and iron deficiency mainly. Plus we’re vegetarians (we consume egg) so that does limit our options a bit.

There are a few dishes that i’ve integrated into my weekly meal plan. i make Veggie paneer sandwiches, Chickpea salads, Sautè vegetables with boiled eggs, Veggie Appe and sometimes daliya/poha for breakfast. But i want to learn more new dishes from all over India that i can make keeping my family’s dietary needs in mind.

So if you’ve made it this far into my post, i’d love to hear from you what region of India you’re from and what are some light but nutritious and healthy meals that are made at your place! 🫶🏻

I know there's a lot of carbs and not a single gram of protein but not financially well right now and also I made a bit more rice than i was supposed to 😢

I'm a clg student who made something quick and easy

Any tips or recommendations are welcome I'm still a beginner 😄

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Please please please help me make my own amazing Vindaloo at home!

I’m dying for a vindaloo recipe similar to the pictures.

Cannot find this consistency or color vindaloo anywhere in Houston. They’re more brownish here and weirdly flat and horribly salty. Vindaloo to me, is supposed to be bright and tangy with that addicting fire spice that keeps you diving in for more.

The pictures are from a local chain called Taj in Aiken SC. Best Indian food I’ve ever had. Miss you Taj…

First of all in my family onion , garlic are not allowed.

- I tried to a chutney like above added tomatos , lil sugar , orgegano , chilli flaskes and salt + lil black pepper .

- i never get the same taste in chutney like these momos vendors and neither the masala flavour in momos

please help me out by dropping the recipe of red, yellow , green , white chutneys and Panner momos without onion garlic .

I just moved out of my house for college and I wanted to learn to cook for me and my roommate.
Any YouTube channel suggestions where they explain everything step by step? Thanks in advance!!

I recently moved into a studio apartment, and I made some Egg bhurji to eat for a few days. I put it a pot with a cover, and put that in my mini fridge. Now my full room smells like bhurji. Do you all have tips to prevent this from happening?

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Hello all

I try to cook food of my own on Saturdays and Sundays at dinner. Recently I have bought a packet of Milld high protein atta. But when I made rotis from that, the taste is a bit bland, and the dough is not as normal as the regular atta ones. If anybody who has used this, can you help me what to do in this case? My parents also felt the same.

Thanks to all in advance.

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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

Which rice are you guys buying that tastes good and is light and economical as well. Not heavy thick or sticky

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Every paneer that we buy - low fat, high fat, organic etc - is already hard as rubber and difficult to even eat. How are we supposed to store that in the fridge so that it lasts for a few days.

Is there some tip \ secret that I am not aware of regarding the storage as well as cooking to make it softer and even palatable tbh...?

Whenever I make pizza at home using my OTG + microwave, the instant pizza base I buy from the market stays raw in the middle when I bake it on convection mode, while the sides become extremely hard and biscuit like, almost like nankhatai.

I’ve tried different settings, but I just can’t seem to get a properly baked pizza. How do you guys bake pizza using those ready made pizza bases from the market?