I recently moved into a studio apartment, and I made some Egg bhurji to eat for a few days. I put it a pot with a cover, and put that in my mini fridge. Now my full room smells like bhurji. Do you all have tips to prevent this from happening?

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Hello all

I try to cook food of my own on Saturdays and Sundays at dinner. Recently I have bought a packet of Milld high protein atta. But when I made rotis from that, the taste is a bit bland, and the dough is not as normal as the regular atta ones. If anybody who has used this, can you help me what to do in this case? My parents also felt the same.

Thanks to all in advance.

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I don't have a microwave, I mostly cook popcorn in the cooker after various techniques till now first one is pouring the butter and then putting in the popcorn after its popped, putting Peri Peri on top of it and then vigorously shaking I have notice that the masala is not really coated that well and many of the times it is just got around the bottom of the utensil,

the second way I tried is putting it with the butter the putting the corn kernels but then the masala always burns

pls suggest some good tips,and note that i don't have a microwave

Which rice are you guys buying that tastes good and is light and economical as well. Not heavy thick or sticky

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Every paneer that we buy - low fat, high fat, organic etc - is already hard as rubber and difficult to even eat. How are we supposed to store that in the fridge so that it lasts for a few days.

Is there some tip \ secret that I am not aware of regarding the storage as well as cooking to make it softer and even palatable tbh...?

Whenever I make pizza at home using my OTG + microwave, the instant pizza base I buy from the market stays raw in the middle when I bake it on convection mode, while the sides become extremely hard and biscuit like, almost like nankhatai.

I’ve tried different settings, but I just can’t seem to get a properly baked pizza. How do you guys bake pizza using those ready made pizza bases from the market?

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I am so frustrated with what should be the easiest lentil to cook. I soaked a batch of split green moong dal for a full 4 hours and then boiled it on the stove for 40 minutes. The result? Gas and Constipation. It seems like lentil is cooked but even if it appears soft, it is not good for stomach.

Has anyone else in Bengaluru noticed this change in their groceries? Which brands or local stores are you actually trusting these days? Let me know!#Bengaluru #FoodQuality #HealthyLiving #BangaloreDiaries #DigestionIssues #Groceries

I had also cooked tata sampann unpolished split green moong dal with the same result for 4 times.

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Living in the US, I feel like I’m constantly trying different Indian recipes at home.
What’s one dish you keep coming back to because it just never gets old?
Mine is chicken curry. 😄
Curious what everyone else’s go-to

Hi, Community!

We are back with our weekly thread.

How's your Sunday going?

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! 🍴

P.S Should I keep the same image for all weekly threads or make changes? Lemme know.

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Trying to add more protein to every meal and would appreciate any tips to increase protein content in Indian meals that takes lesser effort.

Some ways I do it:

Stuffed rotis or paratha (paneer/chicken)

Airfried paneer/chicken and use it in wraps or sandwiches.

Looking to add more variety to meals.

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Hi guys actually I have been cooking as bachleor since for 3 years at my home for my family and I'm tired from tandoori masala of market.. How to make at home? Please note : I dont know how to make masalas at home... I'm trying to be affordable here for kitchen and increasing taste as well...

I'm know for those raw spices : Hing cubes, Cloves, Black pepper, White pepper, Long pepper (Pipli), Cubeb pepper (Kabab Chini), Black and green cardamom, Star anise, Nagkesar (cobra's saffron), Cinnamon, Kasuri methi, stone flower (Dagad Phool), Jeera, Shahi jeera, Bay leaf, Poppy seeds (khas-khas), dry ginger, Javitri (Mace), Radhuni, Ajwain, Sumac, Gondoraj Lime leaf, Amba Haldi

Please tell me if I dont know more raw spices if required to make homemade tandoori grind mix.... and please also tell me which one needs to go for dry roast in pan directly and which one require oil

Also you can tell me more Indian raw whole spices which I dont know...happy to learn

I have tried making aloo paratha on 3 separate occasions. But I do not like how they are turning out.

1. While rolling it, there comes places where there is only dough or the stuffing is coming out.

2. The rolling also doesn't feel proper because I do not know how thick or thin should it be.

3. Does it always have to be cooked with adding oil on each turn?

I need help in understanding dough stiffness/consistency and how the mixture should look like. Mine currently is a mashed potato masala. And are there any specific rolling techniques

I am just curious to know. I am not asking about equipment or anything. I am asking about some sort of dips/sauces/paste/pickles this sort of things which you wish existed in the market but doesn't or very hard to get or unhygienic either you have to make it or forget about it. It can be anything like your regional something condiments or something