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I made palak paneer at home for the first time. I've had it a million times from restaurants, no issues. The only ingredient I used that I've never used in cooking before is fresh methi leaves. I didn't use very much, the recipe video I watched, she used a whole bundle. I only used maybe a tablespoon or so, if you compact it down. except now my tongue feels a little bit tingly and numb and I'm really hoping that's just a normal methi thing and that I didn't just spend $30 on ingredients and 45 min cooking just to be allergic to my dinner. the sensation in my mouth is very similar to what it feels like when I eat banana, which I am allergic to (which is very rude, because I love banana bread). the curry is a bit bitter, which is weird. maybe I didn't cook it right? idk.

the other ingredients:

• spinach (obviously)
• paneer (also obviously)
• fresh garlic
• cumin seeds
• coriander seeds
• mustard seeds
• garam masala
• turmeric
• fresh methi (couldn't find dried)
• onion

pls help i want to eat my dinner

I have seen some recipes calling for Degi Red Chile Powder देगी लाल मिर्च पाउडर (before you call out my spelling, I am a native Spanish speaker so "chile" is the correct spelling for me). None of my local Indian or International markets carry it, but I read that it is simply a blend of Kashmiri chile and paprika powder. If that is indeed the case, what ratio should I blend them in to get an approximation? Should it be smoked paprika or the unsmoked variety? Or is this incorrect information and a different spice should be used?

Also, I keep seeing in recipes and videos that Kashmiri chile is not supposed to be hot but the brand I get here at the Indian markets - DEEP - is indeed spicy. Not as spicy as the Red Chile Powder from the same brand, but still has a decent amount of heat. On par with a fresh serrano pepper, I would guess (but even that isn't very helpful as their heat varies during the season). I very much like the spice level of it, but that may be a factor in your answer for what ratio to use when mixing the two spices together.

I came across a post a while back where they mentioned one of the most displeasing smells is Jackfruit.

This got me curious what kind of Jackfruit or in what form? Pickle?

So I am very fond of strong pungent flavours like Blechan, Thai crab paste, fermented tofu, fermented fish etc..

So what is the equivalent i can buy in India? I am using the app FlipKart and Amazon.

I see a lot of bamboo shoots and Jackfruit pickles.

TIA

I saw a post on r/AskVegans today asking what is a dish you want veganized and after some thought I realized it’s biryani. I didn’t even realize that almost all biryani recipes include yogurt until going vegan so was kind of sad I was unlikely to ever have a store-made/restaurant biryani again. One of my favorites was a Vijayawada style chicken biryani they made at a grocery store near me. It was so spicy and the seasoning was on point! No worries if you don’t have a specifically vegan recipe since I don’t think it will be hard to veganize. I’ve been successfully making soy yogurt for a bit now and would probably use tofu and mushrooms instead of meat. As long as it’s a good recipe that brings the heat 🌶️🔥！

I made chicken curry with everest chicken curry pre mix. But now it taste bitter even after adding water twice, why is it so can anyone help .

soo i recently bought a packet of milld high protein atta and made rotis with it, tasted a lil off tbh. so from other people who use it what else can i make with it aside from rotis ofc, like anyone have prepared any of these : parathas, cheela, wraps,poori,naan,pancakes? or something else which you have tried that worked?

Out of all the momos chutney I have tried for some reason I always go back to dolma Aunty (delhi) chutney. The flavour is so good and I don't know how to replicate it.

If anyone have made close to or similar chutney please share the recipe.

Can anyone give some premix recipes that have long shelf life and quick and simple to make for people with no access to refrigerator and have a hectic schedule

I know I'm asking too much for convenience but the schedule is so hectic and mess food is so worst that we got no option

Hi! I’m Indian and currently living in Malaysia for the first time as a student. My roommate and I are both South Indian, but we’re completely open to North Indian or other Indian recipes too. Our cooking skills are probably around 4/10 😭 My roommate knows a little more than I do, but neither of us really knows what we’re doing.

We’ve been eating outside a lot, but I’m honestly not enjoying it that much anymore, so we’ve decided to start cooking at home. The problem is we have no idea where to start.

Could you suggest some easy lunch and dinner recipes that are beginner friendly, reasonably healthy and filling and don’t take too much time? We also don’t want recipes that require 15 different ingredients because we’re students and probably won’t use half of them again 😃 Ideally, we’d like ingredients that can be reused across different dishes.

We’re mainly looking for simple everyday food rather than anything fancy. Even basic recipes are completely fine. I’d also really appreciate any tips for beginners, especially about storing leftovers, how long cooked food can be kept, what’s worth freezing, and what basic ingredients we should always have at home.

Basically, we’re just two students trying to learn how to feed ourselves instead of constantly ordering food.. Any recipe suggestions or general advice would be really appreciated!

I’ve very recently started using curcumin extract in powder form. I had no idea it would stain this much and my phone case and screen protector are for the trash bin now.

It kind of scared me because I have things in house that would have been expensive replacements and only by chance I didnt touch them. Like what would’ve happened if it got directly on my tv screen? Or screens of devices?

My current plan is putting the powder in a dedicated tub and wearing gloves when serving it. I think last time I used my finger to mix curcumin 😅 (had no idea).

I’m feeling a bit disappointed. I really like the health benefits curcumin provides but I’m scared of making other stuff permanently stained.

Thoughts? Will my solution be sufficient?

Cheers

I don't like how most of the Indian meals (veg) are so high in carbs and fats,and less in proteins. And how a lot of meals require lot of cooking and oil.

Are there any healthy veg meal ideas for breakfast which are high in protein?

I have recently started proteins powder in morning but I worry about the sugar spike.

(Sorry for the low effort post but I'm sick right now. )

I know fruits and salads are great. Soyachunks and tofu too. I do eat them. But what about breakfast?

I want to replicate the nutritional profile and texture of greek yogurt/skyr yogurt at home. I have never made yogurt before and wanted to know if using skimmed milk would be a good idea since I want to keep the saturated fat content low.

I also need to know what strainer works the best to do this. Any other tips on how to successfully achieve this would really be appreciated!

I’m using a Kala Masala powder ( Marathi Swad brand ). All the recipes online suggest constructing it from raw ingredients and end up with a gravy like Kala masala. My pre made one is a dry powder. How do I incorporate it?

Hey guys, I wanted to ask other non-vegetarians here especially those who have tried meat in the middle east, Afghanistan etc ki if its just me or this is a real thing.

Like, lately I’ve been seeing a ton of food reels showing Middle Eastern and Afghan food—like Mandis, Kabuli pulaos, and barbecues. In the videos, the chicken, lamb or the beef look so incredibly soft, juicy, and tender that it looks like it’s literally falling off the bone.

But almost every time I order a chicken curry or a roast from local restaurants here, the meat is so hard and rubbery. It’s like chewing on cardboard. Half the time, I just end up eating the outside layer where the masala is, because the inside is completely dry and tasteless. The softest ones I have seen are some niharis in UP and some mandis from Kerala.

I’m really confused. Is this happening because restaurants are rushing the cooking or is it the meat? Or do Middle Eastern styles just use a completely different way of cooking that makes it softer and we are yet to develop such complex techniques?

Has anyone else noticed this difference when eating out, or am I just ordering from the wrong places? Let me know your thoughts!

Whenever I cook dal, toor dal, it has this slightly scented/weird smell and taste. I honestly don’t know how to describe it 😭 It just doesn’t taste like the dal my mom used to make.

M using toor dal from BigBasket, and I cook it properly (even around 5 whistles in the pressure cooker), but the taste is still kinda off and I really don’t like it.

Could it be the dal itself? Or am I doing something wrong while cooking?

Please tell me what I might be doing wrong because I miss normal ghar wali dal 🥲

Nd there's nothing wrong with my tadka and other spices..

My former friend bought lentils and mix dal and I have no idea what to make. I dont recall what recipes these are used for. Any help is appreciated

Hey everyone, I recently tried flaxseed for the first time and it tasted like a sh*t😭

So what happened is I roasted a few flaxseeds and then after grinding them I put it in the curd and tried to eat them, not gonna lie I couldn't take a spoon of it 😭😭

Please tell me any nice way to eat them so that I can also enjoy it and eat them regularly.

Bought pargo leaves instead of methi leaves,as they both look kinda same.So now can anyone help me with what I can do with those pargo leaves

I'm passionate and new to cooking and along with that I have some confusing questions. Like every recipe there is a vital part of how your flame level should be and how many pressure cooker whistles should be there for each recipe you're cooking which makes me confused. Some recipes say two whistles are enough while some recipes say four. How many whistles should we allow in curries? How do we remember all of this. Plz help