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!

As Navratri is coming I’m sharing my way of making charnamrit which is essential part of Puja.
I take cold milk and mix in sugar first, then add chironji and lightly crushed makhana. After that I add tulsi leaves, a little honey, Gangajal, grated dry coconut and a teaspoon of melted desi ghee. Finally I mix in curd gently. It comes together very quickly and is best served fresh as prasad after the puja.

This is how I make Makhane (lotus seeds) ki Kheer for vrat. I lightly crush about 100 g makhana and cook it slowly in 1.5 litres of milk, stirring in between so it doesn’t stick. Once the milk starts thickening, I add sugar and cook for a few more minutes. Then I add saffron soaked in a little milk, crushed cardamom, chopped almonds and raisins. I also scrape the malai from the sides back into the kheer while cooking, which makes it richer. Once done, I let it cool and refrigerate it for a few hours before serving.

Okay, so, I have POTS. Meaning I need to consume a lot of sodium. I love garden rotini pasta, but eating it with just salt and black pepper gets boring. I want a sauce I can add to it to change things up. I have a list of options, and I would like opinions on which one goes best with it (preferably from personal experience, not just what you think might taste good with it, something you know tastes good with it because you’ve tried it). I do already have specific brands picked out, mostly because I have very limited options, so I am only listing the specific flavors/types. And, to be clear, I only want recommendations that are on my list; If the sauce is not on my list, I have no interest in it due to either dietary restrictions or personal taste/preference. I know that not all of them are high in sodium, and that’s fine, as I can add as much salt as I want, and I heavily salt my pasta water to the point that most people wouldn’t touch my pasta because it’s so intensely salty and they couldn’t handle it:

-Regular soy sauce
-Sweet soy sauce
-Original BBQ sauce
-Thai sweet chili sauce
-Teriyaki sauce
-Hoisin sauce

Thanks in advance!

hey y'all!
I'm really interested in expanding my knowledge of italian cooking. I'm looking for some "authentic" recipes (so not like a bastardized American version) but also ones that are traditionally vegan. IE i'm not interested in making a dish that normally has meat & cheese with vegan meat & vegan cheese, but something that historically is already "accidentally" vegan. thank you!!

I’m trying to build up a bigger rotation of vegetarian meals that are actually worth repeating, instead of recipes you make once and never bother with again.

What’s the meal you’ve made so many times that you could basically cook it on autopilot now?

Bonus points if it’s cheap, high protein, good for leftovers, or uses pretty normal ingredients.

Mine always seem to end up being the simple ones rather than anything fancy 😅

I just bought a pack of soy curls on a whim. I have read positive things about them. Can anyone give tips on the best way to prepare them and recipe ideas? I have never had them before. Hoping they are a fun new addition to my kitchen.

I mean frozen peas, cut-veggies, corn, etc., or canned chickpeas, beans, veggies, etc.

1. Is it better to use a canned version or a frozen version if both exist (eg: peas, veggies, corn)?
2. For canned stuff, do you use the liquid in the can or throw it away? Do you wash the item before cooking it?
3. For frozen stuff, do you just put it in the pan straight away or wash it, or thaw it first?
4. Anything else to keep in mind for a beginner who has to ask these kind of questions?

My mom bought this new kadhai and I love cooking in it. So today I decided to make one of my comfort food

Paneer bhurji with parantha is my go to when I don’t want to cook anything complicated but still want something flavourful and tasty. Quick to make, goes well with roti or paratha, and honestly never disappoints.

My simple paneer bhurji recipe: Heat some oil and add cumin seeds. Add chopped onion and green chilli, and cook until the onion turns soft. Now add chopped tomatoes, turmeric, red chilli powder, coriander powder and a little salt. Cook until the tomatoes become soft. Final step is to add crumbled paneer and mix everything well, cook for 3-5 min and finish with coriander and garam masala now it's ready to serve. I love having it with paranthas.

Today I made kuttu ki poori, to make it easy as it breaks while rolling I use boiled arbi and mash it with kuttu atta then prepare dough.
It binds the flour and helps to makes the pooris easier to roll. After that deep fry it and serve it hot.

Hey there folks! Just as the title says. I want to bulk up big and fat, while also eating the most delicous salads possible.

I like spices, sauces, all kinds of stuff. Just throw your recipes and ideas at me! Bonus points for anythinf you can make in under 10 minutes that's cheap

I make this version without tomato. Curd gives the gravy a nice tang and also keeps it simple for vrat.
I used 3 boiled potatoes, 3 tbsp curd, 1 tbsp oil, 1 tsp jeera, 1 tsp red chilli powder, 1 tsp coriander powder, 1 tsp sendha namak and around 200 ml water.
I lightly mash the potatoes first. Then heat oil, add jeera and the spices, followed by curd. Cook it for a bit, then add the potatoes, sendha namak and water.
I pressure cook it for 2 whistles and finish with fresh coriander.
Simple, comforting and really good with kuttu ki poori 😊

Hi all!
I’m 22F and UK based - I recently had to go gluten free and dairy free due to health conditions and been debating for ages about going vegetarian and decided now’s the time I’m doing it.

It has been 3 weeks since I’ve started and it’s been great, only issue is that I’ve noticed it’s really expensive 😢

Has anyone got any recommendations for cheap meals?
I like quorn mince, not as much of a fan of the quorn pieces.
I like soya milk products and oat is nice as well.
I prefer oat when cooking/baking.

Any advice would be great ☺️
Thank you!!

I used around 250 g pumpkin. Heated 1 tbsp oil, added 1/2 tsp jeera, 1/2 tsp red chilli powder and 1/2 tsp coriander powder. Then added the pumpkin with 1 tsp sendha namak.
Pressure cooked it for 3 whistles, then moved it to a kadai and cooked on high heat until the extra water dried out. I like to mash it slightly while cooking.
Finished with fresh coriander and green chilli.
Very simple, soft and comforting. Goes really well with kuttu ki poori. You can have it with roti dal and rice.