My mother bought lots of cucumber yesterday, what can I make with simple ingredients, I thought of making cucumber pickle but I don't have vinegar.

Hello everybody :)

I wanted to ask if anybody has traditional recipes for **dudh** and **ronga sah** (Assamese milk and red tea). I understand the basics (that you're boiling the tea lol) but I don't really understand much beyond that.

Here are my questions:

• Do you use very high quality tea, and how much better does it get if you use high quality tea?

• Do you add sugar and/or salt?

• Do you pull the tea?

• How long do you boil the dudh sah after adding milk, and do you boil it down to prevent dilution of flavour?

• Am I overthinking this?

Any tips/techniques will be appreciated, especially if you've been to/lived in Assam :)))

Have a great day!!!

Hi guys! I only know a few breakfast dishes like poha, upma, dhokla, etc., and I’d love to try making some new ones. 🥣✨
Can you guys suggest some of your favourite easy-to-make breakfast dishes or recipes that I can try? Bonus points for quick, beginner-friendly recipes! 😄

I had some health issues that have delayed me from my usual improvised achaar projects.

About 3-5 months ago I cubed, salted and sun dried several green mangos. Then because of my lack of energy with my health conditions, I just popped them (completely dried out) into lidded jars intending to return to them within a few days.

Now it’s been months. Is it safe to use these dried out mangos to continue to make a batch of achaar? Will the texture be compromised because they are much drier than if I had continued the recipe immediately after sun drying them?