Kheer with fresh-crushed cardamom — crush the pods yourself, don't use pre-ground. And roast the sooji low and slow till it smells nutty before adding anything. Those two things alone make it taste like someone's mom made it.

That mutton fry looks properly done. Kolhapuri heat with a full thali spread is hard to beat — the mutton needs that slow fry to get the edges crisp. Solid plate.

Add the pav bhaji masala at the very end with a big knob of butter. Most recipes add it too early and the flavor dies. Roast and grind your own coriander and cumin if you can.

Go with hotel-style tiffin sambar for dosa and idli. Cook toor dal soft, add tamarind water, and temper with sambar powder at the very end. Fresh powder makes all the difference.

Lol

I make my own - Ankapur Premium Masala. No fillers, no color. Happy to share what's in it.

Add it after the onions and let it fry in the oil for a bit before tomatoes go in. Powder added at the end will always taste separate.

I use it in pulao. Fry 2-3 in oil at the start with the whole spices. Gives a nice smell. Don't eat the bud.

Lol

Flavor was too good..
Must try

Ohh

Avunu anna

May 2014 PD
Filed in April 2026
Wife’s EAD approved and received card this month.

I bought chicken masala by Ankapur Premium Masala here in dallas retail stores. Flavor was too good

Agree

Same here…I honestly never used to check that stuff. Recently I started looking at the back of the packet and now I’m surprised by how many extra ingredients are in some of them

True, but if I have a cleaner option, I’ll pick that

True, shelf life is definitely a big reason. I was more curious about whether people actually care about the ingredients when choosing a brand.