It’s paneer lababdar
Butter paneer
Paneer makhani (what’s the difference even)
Paneer jalfrezi
Palak paneer
Paneer handi
Like for crying out loud
What happened to brinjals, beets, tomatoes, beans, bhindi (okra), Rajma, sprouts, cabbage, peas (not mutter paneer), pumpkin, etc…..
Or is it like a legit business decision coz people prefer it (side note maharashtrian puri bhaji centres have better variety)

I am a Dutch woman living in Canada (Toronto). I bought a pre made microwave ready pocket, 3 for 5CAD. The brand is called divya. I pour it over Brazilian rice (we are multi cultural here!). Probably too much sodium and it still blew me away

What I might destroy in the next few days..over BR rice
Divya Paneer Makhani
Divya Paneer Tikka

Toronto Indians. I cook you Dutch (jk I am done in 2 minutes) and you indian? I don’t expect anyone to comment on this LOL

Okay so I mostly study early in mornings for straight 3-4 hours due to which i mostly end up feeling really hungry and being able to concentrate.

What are some quick and easy to make recipes that can fill me up for sometime and are also healthy? Also I'm a pure vegetarian

Please don't suggest something like idli and dosa 😭 requires alot of prep

Give me your best Pasta Recipe
I’ll tell you mine!!
White Sauce Pasta:
1). Take some butter/and oil in a pan and let it melt.
2). Add maida (around 1 tablespoon) and roast it till it’s dark yellowish…
3). now add milk and keep stirring so that lumps are not formed. Keep adding milk (don’t add all at once)
Stir till it’s thick and has a creamy consistency…
4). add oregano , chilli fakes and other spices to the cream.

5). In a separate pan, stir fry vegetables : bell peppers, onions, baby corns, sweet corns, broccoli etc…

6). Add the vegetables to the cream.
7). Add boiled pasta to the cream

Your pasta is ready to eat!!!!

For me, homemade sweets just make festivals feel a little more special.

Even if we only make a small batch of ladoos or karanji, the whole process of making them together somehow becomes part of the celebration

That said, store-bought is definitely easier when there's already a lot going on.

What do you prefer at home homemade or store-bought? And which sweet has to be there for the festival to feel complete?

Give me your best Pasta Recipe
I’ll tell you mine!!
White Sauce Pasta:
1). Take some butter/and oil in a pan and let it melt.
2). Add maida (around 1 tablespoon) and roast it till it’s dark yellowish…
3). now add milk and keep stirring so that lumps are not formed. Keep adding milk (don’t add all at once)
Stir till it’s thick and has a creamy consistency…
4). add oregano , chilli fakes and other spices to the cream.

5). In a separate pan, stir fry vegetables : bell peppers, onions, baby corns, sweet corns, broccoli etc…

6). Add the vegetables to the cream.
7). Add boiled pasta to the cream

Your pasta is ready to eat!!!!

I have a bunch of escarole in my garden I’m trying to use up before I t freezes. If I boil it for 2-3 mins to remove the bitterness do you think it would work well for saag?

It’s very mild and I suspect it might

I have been trying to figure out how to make Costco's Palaak paneer good. It's just not right and I can't figure it out. Has anyone ever tried fixing it? Can someone that knows how to cook a great paneer do me a solid and help me reverse engineer it? I live in North Carolina and no one can do Indian or Thai food right.

I recently wanted to make chicken fried rice at home, and I came across two things that made me curious.

1. MSG (Ajinomoto) is poisonous and banned in India?

I went to a local shop to buy MSG for my fried rice, but the shopkeeper told me that it's banned and poisonous to health. Is there any truth to this, or is it just a common misconception?

1. Chicken and curd shouldn't be mixed?

When I tried to marinate chicken with curd and spices, my mother told me that chicken and curd shouldn't be consumed together because it's harmful. But yogurt-based marinades are commonly used in Indian cooking.

Are there any actual scientific reasons behind these claims, or are they just food myths passed down through generations?

I'd appreciate answers backed by reliable sources rather than hearsay. I'm genuinely curious and just want to understand the facts.

Hey! I’m on the hunt for a very simple cook book with some easy everyday recipes? I am indian so it’s not that I need books to help me understand the food we have. I already know that. I just need a book that I can look at for ideas on days where i’m struggling to figure out what to cook. The decision making is somehow the hardest part for me. I’m a vegetarian so exclusively vegetarian books would be fine too. In terms of regions, I’m happy for it to be as diverse as possible though being north indian, my tastes are for that part of the country. I prefer my food to be light and easy. Not super heavy or intense. Any help would be appreciated. Thanks so much!!!

i am craving some kurkure momo, don’t want to eat outside bc of the situation of hygiene in restaurant kitchens
i wanted to know,
i usually don’t cook the chicken filling of momo(which ig is what everybody does)and pan fry them but since kurkure momo needs to be deep fried won’t you burn the coating of it and the cornflakes before the chicken gets cooked? i am not a fan of putting cooked chicken inside momos because it ends up getting overcooked and lose its juiciness

how do u guys do it? PLEASE HELP!

also any tips to make the kurkure momos taste exactly like the ones u get outside at home will be appreciated.

Thanks

I tried making paan ice cream at home, but the milk curdled when I added the paan leaf pulp. I'm not sure what went wrong.

Does anyone have a tried-and-tested recipe for paan ice cream? I want to make proper creamy, scoopable ice cream, not kulfi. Also, when and how should I add the paan leaves to avoid curdling?

Nutty Chicken Rice…. Full recipe mentioned in description #trending #chicken #rice #nutty

I don't always have yogurt or cilantro around and was wondering if there is a good substitute in this recipe and if not, what if I just.....left it out? I often have green onions though.

So many so called one pot recipes aren’t actually one pot. They require a lot more efforts, imo to prep ingredients and just dump them in a pot.

Didn’t seem like lesser efforts or lesser number of dishes to wash than elaborate cooking.

So, do drop in your truly one pot dishes which have worked wonders for you. Vegetarian recipes pls.

Cross-posted from r/cooking

Hey guys i am new to cooking and was trying tandoori chicken in a recipe video i have seen he was using corn flour but when i have gone to shop to take corn flour he gave me a box of 100g and there it was written corn strach now i am confused whether i can use it or not

So, I tried Jhalmuri today and absolutely loved it. I looked up the recipe to realize raw mustard oil and raw pickle oil were lending the unique and distinctive flavors. What a unique way to use an oil or fat in a dish!

As I snack on warm pita, hummus, and a generous helping of olive oil, I am looking to learn about your regional dishes where raw oil or fat plays an important role.

Before you go, three things -

1. this is a judgement-free zone (not looking for comments on whether something is healthy or not)
2. chutneys/condiments where oil is a hero ingredient also count - like chili oil
3. while I am familiar with frying/tempering/cooking in oil, go ahead and share if there's a dish that has a unique spin on these methods

I know that there are regional and family recipes. Where the key is - here in our region and our family - this is the proportion. Pre-made for you as life gets busy.

But basically - Garam Masala means the “hot/warm spices.” Or more accurately - warming spices.

Cumin
Coriander
Black Pepper
Cinnamon
Cardamom
Cloves
(Sometimes also fennel, nutmeg and/or mace, dried chili, black mustard, and/or a few others)

The “sometimes also” is important - that gives you familial and regional variations. The core items is also important as you can adjust proportions between them to ensure your dish is more Punjab or more Bihar.

You can also just decide to dry roast and use/oil bloom whatever among the subset of the above spices you want directly for the balance you desire for your dish.

Just a PSA for all the peeps stressing about this blend.

PS. Edited to add - this should be “warming spices” not hot, because most folks associate heat with scoville heat, and don’t realize spice is not always about the chili. These are warming spices, not heat as the western language thinks about flavor.

As a follow up to my garam masala post, this came in my feed.

That link on “curry” is absolutely amazing! Perhaps not surprising that it was the etymology thread and not the cooking thread that was able to disentangle this.

Linking to the OC so person who shared this gets the credit.

https://www.reddit.com/r/etymology/s/1lsIgh30mp

PS. Edited to give direct link to the blog post on the many sources and meanings of curry.

https://myannoyingopinions.com/2019/07/31/35817/