Hi guys! I only know a few breakfast dishes like poha, upma, dhokla, etc., and I’d love to try making some new ones. 🥣✨
Can you guys suggest some of your favourite easy-to-make breakfast dishes or recipes that I can try? Bonus points for quick, beginner-friendly recipes! 😄
My mother bought lots of cucumber yesterday, what can I make with simple ingredients, I thought of making cucumber pickle but I don't have vinegar.
1/2 small dragon fruit (red)
1/2 small apple
1 banana
handful of Pomegranate seeds
4 mamri almonds
1 walnut
1 date
pinch of stavia based 0 calorie sugar
Milk (after boiling and removing the malai)
makes 1 medium glass of thick shake. How is it?
I love dosas and paddus, especially that crisp, golden-brown crust. However, for health reasons—specifically aiming to reduce advanced glycation end-products (AGEs) caused by high-heat frying and browning—I need to stick strictly to steamed preparations.
I'm looking for ideas and recipes:
Would love to hear your favorite recipes, techniques, or regional dishes!
I have extra honey at home and I usually just use it with tea, shakes, or as a side with chapati/dosa. Randomly thought, what about food where honey is the main ingredient.
Please share recipes where honey is a main/important ingredient. Sweet or savoury, breakfast, snacks, desserts, drinks, anything!
Would love easy, beginner-friendly recipes and ones that don't need a ton of fancy ingredients. I’d especially love stovetop or no-oven recipes, since I don't have an oven, air fryer, or similar appliances 😅
I’m researching how people plan everyday meals and would love to learn from your actual routine.
When you open your fridge or pantry and see ingredients you already have:
How do you decide what to cook?
Do you usually search recipes by ingredient, use a meal-planning app, ask someone, or improvise?
Which ingredients do you most often forget about or discover too late?
How do you decide what groceries to buy before your next shopping trip?
What is the most frustrating part of planning meals?
I’m especially interested in situations where you have a few ingredients but are missing one or two items needed to make a complete meal.
Please share a recent example if you have one. I’m trying to understand the problem before deciding whether to build anything.
Suggesting you some odia foods.
So guys I have seen people hyping their State cuisine so haven't seen any odia's getting hype they deserve. So here is list.
Dahibara ( you need to find places. Best for summer . 40 to 50 rupees and its whole meal .)
Pakhala ( go to nay your odia friend's house )
Rasgulla
Poda ( best ) ( desert)
Jhili ( desert - for place reference nimapada )
Kheera ( puri ) ( desert )
Macha besar
8 . Bhaja
Etc .
Please name more. Can't remember
Hands down to MAHAPRASAD from puri jagganath temple. If you go there you have to try it . There is nothing tastier than this .
Am I the only one who feels the masala packet inside regular (yellow) Maggi noodles tastes nothing like the standalone Maggi Masala sachet that sells for ₹5-6
Just wondering if my desire to have more than one is totally normal or I am just being greedy..
I’ve been asking around for this recipe in India and Canada and nobody seems to have it. I live in Canada and I’ve had palnadu chicken biryani from a Hyderabadi restaurant. I want to remake it, but there is no recipe for this on YouTube or Instagram or Reddit. can someone find this/ does someone have this? I’d love to make a video too
I’ve been making momos at home and I’m curious how everyone here likes to make the stuffing.
What do you usually put in yours- paneer ,soya chunks, chicken, pork?
And what seasonings or little tricks make the filling really juicy and flavorful?
Its one of the most delicious and popular subgenres of Indian food. Pretty much every big restaurant in cities has a 'chinese' section.
And its completely unknown outside India.
Whats fascinating is that Indian food has infinite variation in every dish, even before you consider regional cuisines. There are hundreds of variations of basic dishes like a dal, sambhar, basic sabzi, roti, puri, spice mixes.
Not for indo-chinese. Its the exact same set of dishes and they are all made using the same few ingredients.
thats it. whether its a street cart or restaurant, no matter where, its the same recipe and they all use the same ready made sauces. 90% of the effort is in the mis en place, actual cooking is in a kadai/wok and takes 5min.
of course there are other dishes like chili potato, gobhi manchurian etc that use other ingredients but you can make 99% of the menu with above.
there are no whole+powdered spices added in stages (maybe pepper), no complicated steps like dry roasting/bhuna/grinding, no spice mixes/pastes.
Its very easy to learn, very forgiving, quick, and delicious !!
if you have any recommendations pls drop them
I'm exploring YouTube Indian cooking videos and I saw a reference by someone in this Sub to "YourFoodLab" (YFL) by Sanjyot Keer. I've liked the first couple videos, even though I have to read subtitles. As YouTubers go, you all think he's pretty legit, right? (Or, would you just consider it slick productions to schlep blenders, with lame recipes?)
I haven't been able to nail the perfect aloo paratha at home yet. I love the kind that has a good amount of stuffing, crispy on the edges and soft in the middle. The dhaba style. The kind that doesn't get too crispy or hard or rubbery when it turns a little cold. If you have family recipes or have perfected the above mentioned texture of aloo paratha, please drop your recipes.
Please don’t suggest Nanak or Sach as they have high fat content.
Generally speaking is it okay to eat amla nearly every day of the year? During the season fresh amla can be eaten, and during the off-season fresh amla could be stored in the refrigerator/freezer and consumed later.
Is there any issue with eating it this regularly throughout the year, or is it better to take breaks from it? If breaks are recommended, is there a particular reason for them?
I went to a function year ago ,there was a recipe named "khoya kadam" , it was a vegetarian green dish ,still cant get it out of my mind. It was so soo good.. Cant find the recipe online, if anyone knows let me know.
A very long time back, I was working in Bangalore for a short time. There was a small street restaurant next to my accommodation where I’d go for breakfast and dinner. They made a really good egg curry.
It wasn’t something you could order separately from the menu. It was part of a thali set meal and was only served a few times a week. Whenever it was available, I’d order the thali just for the egg curry.
After I left Bangalore, I never really found an egg curry at a restaurant that tasted like it. I moved abroad, and since then the only egg curry I’ve eaten regularly is the one I make myself. Unfortunately, I’m not the best cook, and I’ve never been able to get anywhere close to the taste I remember from that Bangalore restaurant.
Recently, I ordered takeout from a random restaurant in Canada and noticed they had egg curry on the menu. Here’s what it looked like:
https://imgur.com/gallery/egg-curry-iFr8c4G
It was surprisingly close to the egg curry I remember from Bangalore, so I’m hoping someone can help me figure out the recipe.
The Canadian restaurant claims to specialize in authentic Kerala-style cooking. I also vaguely remember that some of the staff at the Bangalore restaurant were from Kerala, so I’m wondering if this might be a Kerala-style egg curry.
From the taste and ingredients, I can tell it seems to have:
It isn’t particularly spicy. The main flavour is more of a coconut + curry leaf + pepper combination.
The one major difference I notice between this version and the egg curry I remember from the Bangalore restaurant is the thickness. The Bangalore version was much more watery and had a thinner, almost soupy gravy. This Canadian restaurant’s version is noticeably thicker and more concentrated.
This Canadian restaurant’s version is the closest I’ve found to the egg curry I remember from Bangalore. If anyone recognizes this style of egg curry or has a recipe that might produce something similar, I’d really appreciate it.
Okay so I was trying to eat healthy and broccoli is so costly here (Pune). Do you guys know of any other veggies I can use in my noodle soup?
I have zucchini that I got on discount and well capsicum was cheap. I just need a replacement for broccoli that isn't cauliflower.
Also I need reccos for chicken buillon or stock cubes to add to my soup and biryani water.
Thanks and have a nice day!!