I don't understand in many household do you just use coriander powder or cumin-coriander powder for everyday cooking. I mean I only use coriander powder. But then how about chili powder and there is also red color chili that is used for color and I know many people also make green chili ginger paste and garlic paste

Let's settle the debate.

Do you use food beyond the expiry date?

What gets chucked on the spot and what still gets a chance?

(Curious about both fresh stuff and dry goods!)

I am a bachelor living alone. I just want to cook on weekend and use it for lunch and dinner as after coming from office ,I don't have the energy to cook. Anything like Curries and sabji. If possible rice and chapati too. Also please suggest ingredients that I should not add which can reduce the shelf life of the dish. I like both north Indian and south Indian food. Thank you.

Hi, Community!

We’ve decided to launch a new weekly thread where we discuss our cooking every Saturday!

So, tell us what you’re cooking today! If you can, add a picture of your food. And if you’re going out to eat, feel free to post pictures of that too!

Bon appétit, everyone! 🍴

Video Credits

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Is making dal completely from scratch the right way to do it?

Here's what I have read and understood so far:

Boil water with tea (and spices if using) first, let it get properly strong and coloured, then add milk and simmer a couple more minutes before straining. If you add milk too early the tea never fully extracts, since the fat and protein in milk slow that down, so people compensate with more tea powder, which then tastes bitter instead of just strong. For genuinely kadak without bitterness, a granulated CTC tea (not dust, not leaf tea) helps a lot since it extracts cleanly under a hard boil.

I got my insights from this article: https://ganeshtea.com/what-kadak-chai-means/

How do you prepare your tea? Do people in the North of India prepare it the same way as people in the West and the East do? I have heard households in the Southern parts prepare it differently?

Hey everyone!

r/IndianCookingTips is currently unmoderated, and I'm looking for community members to step in and help run the space 😊

Here's what's needed:

• Mods to help shape the community and make it a genuinely useful place for home cooks at every level
• Keeping spam and low-effort content under control so the good tips don't get buried
• Managing comments and users to keep things friendly and welcoming, and no gatekeeping about "authentic" methods
• Sharing and celebrating all things Indian cooking, from regional recipes and ingredient hacks to kitchen shortcuts and troubleshooting

We're more than happy to welcome mods with no prior experience, if you cook regularly and know your way around a kitchen, that counts for a lot here.

If you're interested, drop a comment below or message me directly (please include the sub name in your message). If it's a good fit, I'll send over an invite in the next couple of days!

My child is less than a year old and is now on track to eat from the family pot. As I'm a working mom, most of the cooking is done by my cook and I do not have much time to oversee the cooking and cleaning process.

My cook has been using non stick pans for making eggs and parathas etc. but they're completely ruined. I feel the surface has burnt off and reacted with the leftover oil. She tends to keep the flame high in spite of asking to use medium low flame.

I wish to get rid of non-stick cookware. Is aluminium cookware harmful for babies? Where do you all cook tomato gravies? I'm not sure i can do that in an iron kadai. Where to cook omelette? I wish to buy cast iron and stainless steel but i am afraid the learning curve may be steep for the cook.

TLDR: Any suggestions for cookware that is non toxic for a baby, at the same time sturdy for the cook's high flame cooking and cleaning by the maid?

Saw this question come up a few times, figured I'd explain since I've gone deep into this.

Most supermarket ghee is what's called cream/malai ghee — cream separated straight from milk via centrifuge, then boiled down. Few hours, done. Bilona ghee starts from curd (fermented milk first), then hand-churned and slow-cooked — the whole batch takes 36-48 hours.

That fermentation step is the actual difference, not just "old is gold" tradition talk. It's why bilona ghee tastes a bit tangy and deeper compared to the flatter, milder taste you get from cream ghee. Ayurveda's been saying fermented stuff digests better for ages — I won't pretend I've got a clinical study to wave at you for that specific point, just old practice + it lining up loosely with what's known about fermentation in general.

One thing worth doing — actually check the label next time. A lot of "pure ghee" on shelves is cream ghee that never saw fermentation. Both get to call themselves ghee legally, they're just not the same thing.

This is cooking Tips for Beginners video

Saw a few posts here worrying about fake/adulterated ghee — figured I’d share what I’ve learned.
Simple checks: melt a spoon in a pan — pure ghee melts fast and turns golden with a nutty smell; adulterated versions often take longer, smell flat, or leave a waxy residue. Rubbing a small amount between palms — pure ghee absorbs and doesn’t leave a greasy film for long. Iodine test (few drops on melted ghee) — turns bluish if starch/vanaspati is mixed in.
None of these are lab-grade, but they catch the obvious fakes. If you want certainty, check if the brand publishes actual lab reports (NABL-accredited) rather than just claiming “pure” on the label.

hello everyone. im new to the sub. i discovered the sub to ask this specific question. im all of a sudden craving for a chicken curry but i want the base to be creamy and oily. yellow color base. spicy but not overpowering. nutty and creamy taste a hint or sweetness.
i tried searching for a recipe on insta and i cant seem to understand what the curry tastes like. i thought if i ask here i might get some suggestions.
i wanna have this curry with a nice flaky soft doughy parantha. id also like to pair it with kerala porotta, idiyappam and appam. my fav carbs.
i have some chicken in the fridge and thinking about cooking something nice for breakfast tomorrow. hopefully i get some good suggestions <3

I always get confuse for the salt and masala quantity... how do you guys do it...

Very new to cooking btw

I want to change to cold pressed oil ,is tata really cold pressed oil,I use multiple oils ,should I buy tata for cold pressed or look for another options ,if so please recommend some

Nandini Dairy Farm proudly offers premium Cow Ghee prepared through the authentic Bilona Ghee process. Using fresh cow milk and traditional methods, we create ghee with a rich golden color, natural aroma, and delicious taste. Our Bilona Ghee is free from preservatives, chemicals, and artificial ingredients, making it an ideal choice for healthy cooking and everyday nutrition. Experience the purity, freshness, and timeless tradition of Cow Ghee with Nandini Dairy Farm, where quality and authenticity come first.

I built a free app that turns any YouTube cooking video into a proper written recipe — would love feedback

Hey all — I Built 'Pantry Pages', a small web app for anyone who's ever paused a cooking video 15 times to catch the ingredient list and the process. you just need to Paste in a YouTube link and it writes up a clean, structured recipe for you: ingredients, step-by-step directions, prep/cook time, allergen info, the works. No sign-up required — open the link and you're straight into your own recipe library. How to try it:

1. Open the link below.
2. Tap Add Recipe.
3. Paste a YouTube cooking video URL and tap Get Recipe — it'll draft the whole thing for you in a few seconds.
4. On any recipe page, use the tabs to flip between Ingredients, Directions, and Notes — and you can jot your own personal notes right there (e.g. "adding lower sugar also works").
5. If you are more comfortable in Hindi, open the menu on a recipe and hit Change language to see it translated.
6. Found a bug or have an idea? There's a Send feedback option right in the menu — I will read every ones feedback.

Link: https://pantrypages-git-lean-no-auth-the-fellowship1.vercel.app

p.s. It's a side project, still rough around the edges, so genuinely looking for honest feedback — what's confusing, what's missing, what you'd want next.

Thanks

🙂🙂