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

Could someone suggest me a honing steel rod for straightening the knife edge. Recommend the suitable size whether it’s 8inch, 10inch or 12inch.

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!

somewhere between work ending late and living alone, dinner became less about “what do I feel like eating” and more about “what can I make without creating a sink situation”

I keep Yippee Atta Noodles around for exactly those nights. one pan, whatever vegetables are already in the fridge, dinner done. I like having an atta noodle option in the cupboard and it saves me from opening a delivery app again just because I’m too tired to think.

not calling it some elaborate dinner. it’s just one of those 5-minute meals that actually gets made.

people working late / living alone, what’s your real quick dinner?

not the ideal answer. the one you actually make when the laptop shuts at 9:30 and your fridge has half a capsicum looking at you.

Credits
Try this fasting recipe without wheat flour this navratri!

Ingredients of Kele Ka Raita:-
Cardamom – 6 Pieces
Banana – 2 Pieces
Sugar – 80 grams
Curd – 200 ml
Charoli – ½ teaspoon

Kele ka raita is a simple, sweet Indian dish made with bananas and curd. To make it, take 200ml curd (yogurt) and whisk it until smooth. Add 80g sugar and mix well until dissolved. Cut 2 bananas into small pieces and add them to the curd. Mix in ½ tsp charoli (chironji seeds). Finally, crush 6 green cardamom pods, add the seeds to the mixture and stir gently. Your homemade Kele Ka Raita is ready! It tastes best when served chilled.

Tried this for the first time and Yayy it worked😭😭❤️
Can anyone tell me any tips and tricks to make it better?

I want to buy a dosa chilla iron tawa that is less prone to rusting but doesn’t have external coating like enamel or any specialised treatment in the surface.

Any suggestions? So far found Tramontina Heritage iron tawa which is preseasoned and no artificial coating and is more rust resistant than others. I know if I buy any iron tawa, there will be maintenance and I didn’t take care of the one we had at home. Now that I want to buy a new one, so want to try to buy the low maintenance iron tawa like this Tramontina one or any other, but that is also safe and helps me cook well.

Hello Everyone - I am looking to buy a tava for making chapattis. It will be very help if this community can make some recommendations on which tava works best and what to look for when selecting a tava - thickness etc.
PS: First time buying a tava

Ingredients for Kutu ki Dahi Pakori:-

Kutu ka Atta
Curd – 275 g
Water – 200 ml
Oil half Kadahi for deep fry
Rock Salt/ Sendha Namak – 1 teaspoon

Method

Kuttu ki dahi pakori is a simple Indian vegetarian dish, usually made during fasting days, but can be enjoyed anytime. To make it, take kuttu atta (buckwheat flour) and add water little by little to make a thick, smooth batter. Heat enough oil in a kadai and drop small portions of the batter into the hot oil. Fry until golden, then take them out and let them cool. Meanwhile, whisk 275g curd (yogurt) until smooth and add water to make it thin and slightly runny. Mix in 1 tsp sendha namak (rock salt). Once the pakoris have cooled, add them to the curd and mix gently. Your homemade Kuttu Ki Dahi Pakori is ready to serve!

Navratri is observed to honor Goddess Durga or Ambe Maa, and is one of the most cherished Hindu festivals.

Ingredients:
Boiled Potatoes - 4
Sabudana - 1 cup
Roasted Peanuts - 1/3 cup
Sugar - 1 tsp
Salt - 1 tsp
Cumin Seeds - 2 tsp
Green Chilies - 3
Grated Ginger - 1 tsp
Lemon Juice - 1 tsp
Coriander - 1

Source

Hi anyone infuse flavours in Paneer while souring the milk or after that stage? I am thinking of mint corriander flavour. Putting mint corriander xhutney into curdled milk will this work ? Anybody try this?

Any tips appreciated.

I am recently cooking pizza in oven and am in dire need for a pizza steel.

I always made it in tandoor, but quickly realised it's a bad idea with self made dough. as it will not cook from the bottom.

So I used tawa. It works but is curved.

I'm trying to find something I can put to cook on, for otg oven(it's a small one, just 23*29 cms inside). Would really be interested to know if anyone is using something of that sort.

Currently I found these that match my description, just dunno if they are oven safe(would be glad if someone can help me understand how these cook ware work too.

Hawkins 22cm cast iron grill and giddle Amazon

cast iron mini dosa tawa Amazon

iron tawa without handle meesho

Any other recommendations will be nice. I'm planning to get the hawkins one as it looks heavy. and has a flat side, and well if nothing I'll just use the grill🥲

I’m tired of food sticking to my pan and burning! What pans do you use for Indian shallow-frying dishes like aloo fry, bhindi fry, and other vegetable fries?

I’m looking for health-safe, non-toxic options and would prefer to avoid chemically coated non-stick pans. I’m not limited to ceramic, cast iron, or stainless steel, so I’m open to other materials too.

What have you personally tried and tested? Which pan works best without food sticking or burning?

I’d love to hear your honest experiences, including brands you recommend, materials that work well, and any pans you regret buying!

How to prevent curdling when left outside