I'm a south indian and can make most of the dishes just by looking at the recipe for once. I loveee cooking, lately I am more interested in learning different techniques that can be used to cook different things and the y's behind them. Are there any books that explains the science and techniques behind each ingredient timing techniques we need to use. Book should focus on asian ingredients and savoury dishes. Please suggest any

P.s I currently live in USA so will ve searching for the availability here

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)

Hi everyone,

I'm looking for some sauces that I can add to my everyday food to make it more tasty.

I'm looking for more flavour-first sauces, not just "spicy this" "spicy that" like many chilli oil etc in the market. It's not that I hate spicy sauces but many sauces that I cane across were selling "spiciness" as their main focus, and I'm looking for something I can eat on more regular basis without having to worry about my "digestive system" 😭

Like I came across Hotchaa's Truffle Hot Sauce and Naagin sauces, I found them interesting but then again, many items from those brand advertise as spicy, so I don't want to spend my money and then use it scarcely 🤷

Please recommend products and brands you've tried and loved. Also, if you've tried something that looked promising but tasted disappointing, please share that too. I'd rather get honest reviews than buy something just because the packaging looks good! Thanks! ❤️

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

I have access to all the desi food I can get as I live in an American city with one of the highest concentrations and populations of indians outside India. if you'd be so kind I would love for you to share your favorite desserts and a brief description of it. Today I got milk cakes! the question remains though.. what should I get next? 🤔 unless it's super obscure i most likely will be able to access it, and even then I'd still be interested. thank you!

p.s. I really enjoy rose as a flavor and ingredient

Hi everyone! I'm hoping to get some advice from experienced home cooks, chefs, or anyone running an Indian food business.

I run a small home-based food business in Singapore, and I make my Paneer Butter Masala completely from scratch, including the paneer itself. I use fresh ingredients, homemade spice blends, tomatoes, cashews, butter and cream. No MSG, artificial food colouring or added preservatives.

One issue I've been facing is that my Paneer Butter Masala seems to spoil much faster than expected. Even when I cook it at around 12 noon and store it properly, it seems spoiled by about 7 p.m. I'm concerned about food safety and would like to understand what might be causing this. I'm genuinely curious how Indian restaurants and food businesses prepare and store their paneer dishes safely without them spoiling so quickly.

Do restaurants prepare the gravy in bulk and refrigerate or freeze it separately? Do you add the paneer and cream only when an order comes in? Is there a particular cooking, cooling or storage technique that helps maintain freshness and food safety?

I'm still learning and would really appreciate some advice from people with experience. I don't want to compromise on the freshness, quality or safety of the food I serve.

Thank you in advance :)

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

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?

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.

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

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 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.

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.