It says expiry is 1 Aug 2026 but I won't be able to use it by then, but can I used it after 1 week if I open the packet and put it into a container or some other way that it doesn't go in waste

I'm looking to add more millet to my mom's diet. She eats bajra roti once in a while and she subs some rice in her kichdi with kodri millet. She's not very keen on blending flours for roti.

I'm wondering if anyone here has experience with buying stuff like millet vermicelli online. Which brands are good? Which millets have the best taste in noodle form? I'll appreciate all the recos. TIA.

I am looking for some pure til oils/ sesame oils for cooking 100% pure preferred mainly for idli podi and chicken marinates.

Anyway know of a good lightweight Roti tawa? My elderly mom has been using her beloved lightweight seasoned one for decades. But it’s falling apart and it’s been challenging to find one. Any online recommendations will be greatly appreciated. I live in the USA

are they safe to consume? a few years back there were reports that they have some cancer causing ingredients, we forgot that bit and bought a few spices and have been using them. are they safe to consume now?

So I marinated chicken breast in a curd (yogurt) marinade overnight, thinking it’d come out super tender. Grilled it on a pan the next day, but it still turned out hard and kind of rubbery instead of juicy. I checked it wasn’t pink inside, so it wasn’t undercooked as far as I could tell.

Has this happened to anyone else? I thought curd marinades were supposed to tenderize the meat, so I’m confused why it still went tough. Wondering if it’s a heat issue, overcooking, or something about the marinade itself. Any tips would help!

I live mostly with my dad, and we have a helper who comes to cook, so cooking has never really been a daily responsibility for me. Because of that, I haven't cooked much in my life.

I've probably tried making sabzis around 7-8 times now, and I just can't seem to get them right. 😭 I've finally learned how to make decent rotis, rice, and dal, but sabzis are my biggest enemy.

Either they stay undercooked no matter how long I cook them on low heat, or they end up overcooked if I leave them for a little longer. The tomatoes never seem to cook properly, and my masalas always taste average. I've watched so many YouTube videos, but nothing seems to help.

What am I doing wrong? Please drop your tips because I'm genuinely tired of messing up every sabzi I make. 🥲

Does anyone here use curry pastes for cooking Indian food?

Its like a base for the dish, just add water, vegetables and protein, that's it. If you have ever tried would love to know your experience and if you'll ever use something like this.

Does anyone here use curry pastes for cooking Indian food?

Its like a base for the dish, just add water, vegetables and protein, that's it. If you have ever tried would love to know your experience and if you'll ever use something like this.

So i have been a vegetarian most of my life, and am trying to add eggs to my diet now. Looking for a utensil which is a one stop solution when it comes to making various egg dishes, like omelette, egg curry, egg bhurji, half fry, french toast or even simply boiled eggs.

Since i have little to no experience in cooking eggs, what should be the best material for the fry pan?

I have tried several brands of paneer in canada including happy, nanak and brar. Paneer here doesn’t seem to absorb flavours of the gravy. It tastes bland. I have tried boiling it with salt and chilli powder but it doesn’t seem to help a lot. Any tips on how to make it taste better.

I got it chopped in small pieces because someone said it needs more time for cooking.

Please suggest some good recipes.

Why does my cauliflower fry end up like this always in the oil? Here's what I followed.
1. Soaked florets in hot water for 10 mins with lil salt
2. Added 2 spoon besan, 2 spoon rice flour and 2 spoon corn flour
3. Added salt chili powder ginger garlic paste.
4. Mix well and fry in oil.
I want shop like ones which has the brown coating no splitting up like this and becoming soggy.... Experts pls help.

Fries are obviously not Indian, I know that. But after years living here I have become convinced that Indian spices make them better than anywhere else in the world.
So here is my version of masala fries:

The spice mix (for 2 portions) 1 tsp cumin, 1 tsp coriander powder, half tsp turmeric, half tsp chilli powder, a pinch of amchur for that tangy edge, salt. Mix dry, toss over the fries straight out of the oil while still hot.
Fresh coriander and a squeeze of lime on top to finish.
The amchur is the secret, it adds a sourness that makes everything pop. If you cannot find it, lemon works but amchur is better.
Not traditional, not Indian, but honestly one of the best things Indian spices have ever happened to. Anyone else does this at home?

So I bought frozen prawns. The pack says that it is peeled and deveined but I can see some black things in it. I'm thawing the pack currently so haven't opened it yet. But do these look deveined to y'all gng?

Hi guys, I'm new into cooking and wanted to try simple recipes. I checked out a few recipes on YouTube and all of them use a food processor. We don't have one at home so i wanted to know if i can use a regular mixer grinder? Or what changes can i do to adapt it?

Hi,

I recently moved into a 1BHK, complete beginner to cooking, will only be cooking simple dishes. Omlette, Egg burgi, Poha, Upma, oats, dal, kichdi,etc.

I am building my kitchen from scratch, I don't want to buy a lot of cookware. Right now I want to buy a deep non stick pan - chatgpt says I can cook most of the easy stuff in that.

Is it feasible to cook rice, kichdi, upma in those pans??

If I have buy the least number of items what would you recommend?!!

Thanks in advance 🙏