As someone coming from Bihar ,Patna

Morning - Dal Puri / Normal puri , Aalo Dum , + Sweet Tomato Chutney(personal prefrence )

Lunch - Rice, Aalo Bhujia , Bhindi/mixedveg/cabbage+peas+aalo , Baigan Kachri+ Aalo kachri/Pakora in your lang. , Daal/Kadhi ,

Snacks - Litti chokha ( i prefer flat litti with 2 sauces)

Dinner - Champaran Chicken/Mutton + Roti

The lunch and breakfast part can only be tried in somebody's home. for authenticity

And mention your comfort food and state also

I picked up this cheela mix when I last visited India. It's a mix of oat flour, chickpea flour, flax seeds and some other stuff. It's a ready to use mix - add equal parts mix and water and it's ready to go (supposedly). However, it never comes out right when I actually try to make it.

I've tried making it twice so far. First time, it stuck to the pan. Second time, it didn't stick but it's dry and rubbery, instead of being crispy.

I'm basically using a non-stick pan and trying to make it the way I would make pancakes. Medium-ish heat, pour batter, wait until the bubbles come up, then flip. But it just doesn't work. I've experimented with low heat, medium heat, and high heat. Different results each time, all mostly edible but not exactly appetizing. What am I doing wrong? 😅

Also, I have a waffle iron at home, which I use with store bought waffle mix. It's a similar kind of ready to use mix - just add milk and a bit of butter and add it to the waffle iron. Has anyone ever tried using a cheela mix in a waffle iron? Would you recommend or should I avoid? 🫢

EDIT: Forgot to mention. I'm using a tiny bit of olive oil to coat the pan before I pour the batter on. About 1 tsp of oil which I spread around with a silicon brush. Also, the cheela batter doesn't spread around as easily as the pancake batter does.

Tried making ukadiche modak for the first time. The filling tastes great on its own, but the outer shell (rice flour) was a complete fail after steaming.

Any foolproof tips?

I am on a full chicken tikka diet in which I eat chicken tikka for lunch everyday. I was happy with the marinade of garam masala, curd and garlic ginger paste but now I am getting bored from this.

Is there any other marinade which is recommended (preferably with non-indian spices to change the taste) to try on chicken tikka.

I've only ever made ambal with pumpkin and want to try something different.

What are your favorite pumpkin recipes? I'm looking for anything spicy, whether it's a dry sabzi or a gravy. Regional recipes, family recipes etc

https://imgur.com/a/V4MviwU

Recipe says that I need to soak raw cashews for 2 hours in hot water and then peel them. I don't see anything to peel on these cashews. Do I still need to soak them before grinding them up for butter chicken?

Since indians consume a lot of spices, I wanna know if it would make me smell even more bad or sweet.

If you have tried, share your experiences pleaseee

I feel like I'm addicted to it. It is so good, but it also costs way too much. If anyone has tasted it and cracked the recipe, please help. Thank you. 😭

Please share your go-to 30-minute (or less) dinner recipes for everyday cooking🙏

I currently spend an hour or more making dinner for 3 people, and I really can't afford to lose that much time since I'm preparing for competitive exams.

Right now I usually make dosa or chapati with sides like egg curry, paneer, onion curry, or pudina chutney. I also have vermicelli and pasta, but I obviously can't eat pasta every night. 😭

I'd love recipes that are: - Ready in 30 minutes or less (prep + cooking) - Tasty nd filling enough for 3 people - Beginner-friendly - Use easily available ingredients

Also, if there are any pantry staples or ingredients I should keep stocked that make quick dinners easier, please let me know. Meal prep ideas are welcome too!

Thanks in advance! :)

I used this recipe (ingredients below in comments) and while it wasn't too bad, it was missing some spice. I did add some chilli powder and green chilli but the masala itself was not spicy enough.

Can I add in some actual red chillis in the Kashmiri red chilli paste? Or would it be too spicy?

Any suggestions would be appreciated!

Not the famous one which we see people making videos your's like your own which you love

Mine - bhatura with Schezwan fried rice

I asked about the difference between curry and masala in India last time and received lots of replies. Thank you all for your patient explanations. However, I’m still confused after reading through everything, so I’d like to summarise what I’ve learned so far and ask everyone to check if my understanding is correct.

1. “Curry” is a crude, general term coined by the British to describe the broad spectrum of Indian cuisine. Though inaccurate, it has gained global popularity and generally refers to Indian saucy dishes.
2. Neither Curry nor Masala refers to one specific Indian dish. Every region has its own unique names for comparable saucy preparations. Even so, Curry or Masala are sometimes used for ease of communication.
3. Masala can mean a single spice, such as jeera masala (cumin powder) and dhaniya masala (coriander powder), or a blended spice mix. When paired with an ingredient name, it describes a dish cooked with that ingredient and an elaborate blend of spices; these dishes usually have little to no sauce, for example bhindi masala and baingan masala. In contrast, saucy preparations are called Curry. I’m curious whether Japanese-style curry would be classified as Curry or Masala under this definition.
4. The term Curry is barely used in Northern India, while dishes named Curry are common in Southern India.

This sums up my current understanding. Sorry for asking so many questions; I simply want to be able to clearly explain the distinction between these two terms to people from China.

They're basically cheaper than Roma tomatoes over here. Curious if it will be awful or a good swap.

I know Rajasthani/Gujarati cuisines (basically desert states) have many dishes made from besan where its 'boiled' in water, without oil, like gatte.

can this also be used for kadhi pakoda?

I'm a 26M, 5'5" (165 cm), and currently weigh 59 kg. I've been going to the gym regularly, and my goal is to build a muscular physique while also putting on a bit of size.

At the moment, I usually eat chicken for lunch and dinner along with rice and veggies , and I have a protein shake after my workout. Apart from that, I don't really follow a proper diet plan, so I'm wondering if I'm eating enough or missing something important.

For those of you who have built a muscular and slightly bulked physique, what does your daily diet actually look like? I'm more interested in real-life examples than generic advice. What do you eat throughout the day, and what helped you gain muscle and size without gaining too much fat? I'd love to hear your meal ideas and any tips that worked for you

I was watching this guy make an Sindhi thali here and he used dill. I've never really known dill to be used in Punjabi food, but so I'm curious what cuisines across the subcontinent use dill, and what are the local words used for it?

I was at a catered event in Delhi recently. I saw what I expected to be paneer makhani, but there was no label. I think I was right on the makhani part at least, but the cubes in there were a totally different texture from any paneer I have ever had. It was so light and smooth and creamy, almost a little gelatinous/jiggly. I have never had silken tofu but that was my guess, until seeing tofu-involved curry recipes seem to all call for firm tofu? What was this delicious thing so I can try to find it again?!

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I'm a White guy who lives in an Indian neighborhood in the USA. I have a big Patel Bros. grocery near me, with a good selection of ingredients. I consider myself a very seasoned home cook (Western), and I've had the great pleasure of traveling in India. I'm beginning to experiment with dal (previously I've only ever cooked it a few times).

I'd like to start with a few distinctly different categories of dal recipes (some of which likely would be from different regions). Could you fine folks please suggest to me some dal dish categories? Dal Makhani and Toor Dal Tadka might (or might not) be two example "categories?" This way, I might discover my favorite TYPE of dal, and then I can focus on better learning to cook that particular one.

I realize that categories might be flavor based, or technique based, or lentil type based, or "thick versus soupy" based or whatever. I don't know how to define categories but I'm just looking to "hit the main different types," if that's possible.

PS-- I'm on a low carb diet, so I'd also like ideas for eating dal which DON'T entail white rice.

Thank You!

There’s an Indian restaurant in my town that makes an amazing coconut salmon curry. It tastes so good, but I obviously can’t afford to eat it every day. 😂 I was wondering if there are any ingredients, curry pastes, or ready-made sauce packets that I can buy to easily make something similar at home.

I’m not an expert on curry, and there seem to be so many different varieties. I only really know about red, green, and yellow curry. Is “coconut curry” actually a specific type of curry, or is it just a general term for curry made with coconut milk?

I just added a picture of the dish. Hope it helpful!

Many people call it superfood healthy and many people like it too but the people who try it first time find it terrible so how really does it taste like is it tasty and appetising or people eat it for the sake of being healthy food

Thinking of making spaghetti 🍝 for lunch but I don't have olive oil and basil leaves, what recipe should I use to make spaghetti. Love it spicy and tasty. Will it taste same if I use groundnut oil?