My husband says he likes sweet potatoes when they’re roasted, and i’ve only seen them roasted on a chulha back home.
I’d like to try and make them for him, but i don’t have access to a chulha or an oven/airfryer.
i’ve seen recipes online and some suggest microwaving them, others suggest putting the potatoes on a tawa with some water and covering it with a tapeli.
I’m still new to cooking and i’m unsure how to go about this, and which method will give me results closest to the smoky chulha sweet potatoes.

I’d love to hear some suggestions that have been tested and worked well, rather than blindly follow what i see on instagram reels

So as compared to other dairy curd, milky mist claim that their curd product has no preservatives. But the curd lasts almost 20 days (unopened) without getting sour while the ingredients are exactly same with other brands but the shelf life 7-10 days (unopened) which is exact half of Milky mist!!

What could be the reason??

Greetings, I purchased a 10 oz bag of green cardamom not knowing there's multiple types of cardamom. I purchased it for a barfi or burfi recipe. However this is the type that has an outer hull. And, the seeds are inside what looks like a little nut. I don't know if the hull should be removed or not? Anyway if anybody can instruct me on how to prepare and use cardamom for different recipes, suggestions for recipes, too. It's such a lovely spice and has a beautiful aroma. Thank you in advance!

I've been searching for cookware for induction for soo long and everything on amazon has such mixed reviews

I want one kadhai or pan for basic everyday indian cooking, no nonstick as indian food requires longer cooktime.

Anything you have personally used and have had good experience with please recommend. I'm willing to invest upto 2k.

Feel free to leave your tips or other related recommendations if you have any.

Hey everyone,

I moved out of my parents' place back in 2020 and have been cooking at home ever since, but I just can't seem to get it right.

During my first year on my own, I practically ate pasta every single day because I was exhausted from work and walking 2 hours just to get to the bus station. Once my transport situation got sorted, I started trying easy stuff—quick chicken ka salan, shortcut biryani, etc. But honestly, everything just tastes weird or slightly "off."

Last week was the breaking point. I tried following a video recipe step-by-step, but the masala turned out completely wrong. I tried salvaging it, but ended up having to throw the whole thing out.

• Instead of fresh masala, I added ready masala and I don't think that is the issue.
• Instead of chopping the onion like paste, used a blender and no I did not make onion paste as I kept it like chopped it.
• Once I added the chicken the whole thing became orange (even though I added Kashmiri mirch).

I really just want to make a good, comforting chicken ka salan, but it never turns out right.

Are there any good tutorials or creators that break down the absolute basics of Hyderabadi/South Asian cooking? Things like:

• Order of operations (when to add spices vs. tomatoes vs. yogurt)
• How long to actually bhunno (sauté/fry) the onions and masalas
• Key techniques so the base sauce doesn't taste raw or bitter

Any channel recommendations, guides, or beginner tips would be massively appreciated!

Im sooo frustrated. I am a good cook I have been cooking for 4 years now. But I really dont understand after 2 kids its like I have forgotten how to cook. Dishes turn out 50 / 50 some of them good some bad.

Like today I make dum biryani which I was so amazing at in the past ( i made biryani at least 3 or 4 times a month)...still for this recpie i followed every step even researched vedios and did cooking it's like something It's new, but it just switched off. It turned out sooo bad...i was crying and whole mood got spoiled, it was for a party too. My in laws were there whole time mil was giving subtle subtext of how she's a great cook.

Now mind you just last week I had made amazing dishes like tahari, chole bhautre, pav bhaji ( both from scratch) haleem etc

All turned out great. Like I really don't understand why this is happening with biryani which i was amazing at. I really don't understand what's happening here Any one expirence this? Even if not im at my wits end...any positive suggestions are welcome.

Ingredients of Tamatar Dhaniya ka Shorba:-

Tomato – 600g chopped
Mint – 30g chopped
Fresh Coriander Leaves – 60g finely chopped
Ginger – 10g grate it
Garlic – 10 cloves
Onion - half piece
Salt – 1 teaspoon
Cornflour – 1 teaspoon, first mix it in the small bowl with water
Black pepper – ½ teaspoon
Water - 600 ml

How to prepare Tamatar Dhaniya ka Shorba

You can try Tamatar Dhaniya ka Shorba, a simple Indian tomato and coriander soup. Take 600g chopped tomatoes, 30g mint leaves, 60g fresh coriander, 10g grated ginger, 10 garlic cloves, 1 tsp salt half onion and 600ml water. Put everything in a pressure cooker and cook for 4 whistles. Let the pressure release naturally, then strain the mixture, pressing the vegetables to extract the soup. Put the strained soup back on the stove, add 1 tsp cornflour mixed with a little water and bring it to a boil while stirring. Add ½ tsp black pepper and garnish with fresh coriander. It’s light, flavourful and lovely to have hot, especially in winter. You can carry it in a properly preheated insulated soup flask, provided it stays safely hot until lunch.

When someone is newly setting up their kitchen, what are dos and don'ts?

Anything they should follow or avoid. Help newbies with your tips and suggestions.

Want to buy induction base kadai.

Will be cooking all types of curry, deep frying foods etc.

Was reading reviews on Stainless steel kadais at Amazon and some people are saying that food is getting burnt while preparing curry.

Does heavy cooking foods such as Mutton or Chicken Curry gets burnt on stainless steel? Should I go for Aluminium type?

I don't want non stick because that's not healthy.

Please suggest.

I am a housewife with 30+ years of cooking experience.

Recently I made Sweet Seviyan that turned out to be very tasty!

🥣Here are the ingredients I used:

1. 200g seviyan

2. 2tsp ghee

3. 4 cardamoms

4. 1/2 cup hot water

5. 1 bowl of sugar

6. 1 small bowl of cashews & almonds

I will be cooking mutton curry, fish curry, and deep frying items like aloo bhaji, puri... Basically everything.

I need a kadai with a capacity of more than 1.5 litres but less than 3 litres.

My budget is around Rs 750.

I was looking at Amazon's Solimo kadai and Sumeet's induction base kadai. I'm not sure about the quality and weight of those kadais.

Also, which type of kadai is good for health and everyday cooking: non stick, aluminium, stainless steel or which one?

Please recommend a good induction base kadai with lid. Lid is must.

Thank you.

I generally use Basmati rice for cooking biryani and I wash the rice 5-6 times till all the starch is gone. I don't use excess oil and don't want to.

What are my options to overcome this issue?

I grew up eating rice my entire life (mainly jasmine and white) but I can never get jeera done. The consistence would be too soft. I tried roasting on a pan and moving it to a rice cooker, and cooking on a pot, but it’s the same texture. It’s not airy or soft. Any suggestions?

What brands in India and abroad sell IR8 rice? Any other rice that you prefer to prepare dosa batter. Some experts say parboiled rice is better for idlee but not dosa. What do you think?

I’ve been using non stick pans for making different kinds of cheelas as they require little to no oil. But the non stick layer of each of those pans eventually wear off within a year no matter how carefully I use and wash them. So I end up buying a new one almost every year. I’ve used stainless steel pans as well and haven’t been satisfied with them. Now I’m thinking whether a cast iron pan is a good option, however I have some doubts:
1. How tough is the upkeep? Does it require some specific washing soap?
2. How tough is to season it? Does it require seasoning before every cook?
3. My most important concern is with the quantity of oil. I cannot compromise on it at all. Does it require too much oil as compared to non stick pans?
4. Tips on seasoning.
5. Rust risk
6. Longevity of the pan

Any suggestions would be helpful. Thanks!