I’ve been noticing more Indian brands like MillD focusing on protein-rich everyday foods instead of just supplements.
Do you think India still lacks convenient high-protein food options for normal daily diets? Or do you think the market is already saturated?
When I used to make panipuri it wasn't as vibrant and flavourfull as the street one then I noticed I used to add salt in everything and that was masking the flavour of all the other ingredients. If you looked at all the ingredients in pani puri you would notice that they are already heavily salted for eg - puri , sev, bundi And when we prepare panipuri we also salt the spicy water , tamarind water and ragada (or aloo) and we add chat masala on top that also contains salt. So if you don't season everything with salt or atleast undersalt it it will bring out more flavour as when you would combine those ingredients together they would perfectly balance the saltieness
Also please put more panipuri tips in the comments so that I can try it next time
Looks like tiny crystals when dry, turns into jelly after soaking overnight.
I tested it in rose milk and lemonade. Surprisingly refreshing.
Curious if anyone here uses it regularly or has recipes?
I make a basic chicken curry which has dahi as marination and usual onion tomato gravy...
But its always a little too khatta ... I don't want to add cream/malai for health reasons... I tried adding just a little bit of sugar, a few cashews paste... But nothing helped
Is there anyway else to balance the flavors? ...
Im from Canada. I had a trip to Kerala. And i love their food and culture. People were really friendly and their civic sense and cleanliness was top notch.
My favourite places was Munnar, Fort kochi and Calicut.
The food combos i loved was their Beef and porotta.
I thought Beef is banned in India but Kerala opened a new window for me to explore different Beef dishes.
If i wanna visit India again, i would be going to Kerala only.
Anyone have any other suggestions for different places. Loved to hear back from you.
I would prefer steaks.
Loved it.
There aren’t any Indian groceries near me but I have queso fresco. They’re both types of farmers cheese, so would it be an okay substitution? I’m making methi matar malai
Please be kind enough to recommend some places where I can try Salmon. Only if you felt good and worth a try. Thanks in adv.
Nowadays Domino's and Pizza Hut both are decreasing their quality, taste, and overall they increase the price also. And pizza is worst taste. So don't go there or never order home delivery, please, I've facing this 2,3 times so I posted this as I eat junk food once in a decade i know how it's taste before 2020 and now so much difference in taste quality and serving also any body face this type of experience ?
First of all, I love India I love your people and your food! It’s a tossup between Mexican food and Indian food for me as number one in the world. lol
however Indian food is so complex and layered as a full time single dad of my five and seven-year-old daughter, Indian food overwhelms the average American mind.. especially mine!
Can anybody give me some cheat codes to some great Indian food? I went to the international store and got Kashmir chili powder, ground swad coriander, deep turmeric, and garam masala.
I know I need ginger paste and garlic paste. How can I air fry chicken to make it taste like tandoori? Is there anyway to make biryani taste good if you don’t have the time? Anybody have a good chicken curry recipe that is not too time consuming?
Sorry, it’s a multilayered question. Also if there’s any nice people out there that want to answer random cooking advice from me hit me up. I’m just curious and nothing but love!!
I like samosas but don't really love it unless it comes with chana and some gravy
Plain samosas with just chutney don't really hit the spot
Thoughts?
Random thing I’ve been noticing for years. At home whenever we make fresh sambar powder or rasam powder, the smell literally spreads through the whole house. Even when my mom roasts and grinds things like coriander, chilli, pepper, cumin etc., the aroma is crazy and you can smell it from another room.
But with a lot of packaged spice powders, even after opening a new packet, I sometimes don’t get that same strong smell.
I always thought maybe it’s just because homemade stuff is fresher, but then I recently read a bit about different grinding methods like cryogenic grinding and how some processes might retain more aroma and oils.
Now I’m wondering if it’s mostly freshness or if the way spices are processed actually makes a big difference too.
Just curious if anyone else has noticed this.
Random thing I’ve been noticing for years. At home whenever we make fresh sambar powder or rasam powder, the smell literally spreads through the whole house. Even when my mom roasts and grinds things like coriander, chilli, pepper, cumin etc., the aroma is crazy and you can smell it from another room.
But with a lot of packaged spice powders, even after opening a new packet, I sometimes don’t get that same strong smell.
I always thought maybe it’s just because homemade stuff is fresher, but then I recently read a bit about different grinding methods like cryogenic grinding and how some processes might retain more aroma and oils.
Now I’m wondering if it’s mostly freshness or if the way spices are processed actually makes a big difference too.
Just curious if anyone else has noticed this.
Mi comfort food enti,after long trips or home ni miss ayi mom gurthu ochinapudu ,easy comfort food enti?
A question for Desi people specifically. Growing up, my family always did really simple chai with just ground cardamom. Occasionally, we added some ginger too. I'm wondering now, how did your family usual spice their chai?
Is idly a good option?
My friend is from India and makes the best dhaal (sorry if spelling wrong).
Whenever I try to make it, it always falls flat. It doesn’t have the same depth of flavour hers does.
Could anyone recommend a recipe/method?
I’m dairy intolerant and vegetarian (I know a lot of recipes are vegan but wanted to add just in case)
Edits: she is from punjab. This is what I usually would make:
1 tablespoon flavourless oil
2 onions, finely chopped
4 garlic cloves, crushed
large handful of coriander,
stalks finely chopped,
leaves reserved to garnish
20 g (¾ oz) fresh root ginger,
peeled and grated
1 teaspoon ground turmeric
1 teaspoon garam masala
300 g (10 oz) red lentils,
washed and drained
2 tomatoes or a handful of
cherry tomatoes, roughly
chopped
1 litre (1¾ pints) water or
vegan stock
2 tablespoons lemon juice
salt and pepper
Heat the oil in a large saucepan. Add the onions and a pinch of salt and cook for 8–10 minutes until soft and translucent. Add the garlic, coriander stalks and ginger and cook for 2 minutes more.
Add the turmeric and garam masala and cook for 1 minute until fragrant.
Tip in the lentils and half the tomatoes. Stir to combine, then pour in the measured water or stock.
Bring to the boil, then reduce the heat and simmer for 25–30 minutes until the lentils are tender, stirring occasionally.
Season the dhal with the lemon juice and salt and pepper. Top with the remaining chopped tomato and the coriander leaves. This will keep in the refrigerator for up to 4 days and also freezes well.
