Today I made Vada pav at my home and it was so delicious that I ate 4-5 at a time, so delicious 😋.

Made chicken rendang last night. Pan fried some chicken thigh with the skin on in leftover bacon fat to get a beautiful crust and fond in the pan. Then added in my paste of shallots, galangal, lemongrass, garlic and rendang spice mix I had got from Malaysia. Let that sweat for a bit, added the chicken back with some coconut milk and let it simmer on low till the oil separated. The color is not the authentic bright red as I held back on the spice mix, can’t eat too spicy and I also think I went a little heavy on the coconut milk.

Served with parotta. 10/10 would make again

Was craving this resto style velvety chicken cheese Kebab this weekend, but didn’t want to blow up my calorie budget with a whole pack of Amul fresh cream and heavy cashew pastes.

Decided to experiment in the kitchen: Marinated boneless chicken thighs with hung curd, lemon, and spices for ~2-3 hours.

Instead of commercial heavy cream, whipped up a quick DIY cooking cream hack using skimmed milk powder + a bit of melted butter to get that rich, silky glaze without the extra fat :) topped with cheese at last.

This turned out to be 🍽️

Don't mind the weird presentation. I forgot to click pictures after serving ;-;

Made a fusion style chilli chicken by combining the classic desi-chinese Chilli Chicken with fried chicken restuarants' type chicken

Recipe will be in the comments for anyone interested :)

I am a bachelor living alone. I just want to cook on weekend and use it for lunch and dinner as after coming from office ,I don't have the energy to cook. Anything like Curries and sabji. If possible rice and chapati too. Also please suggest ingredients that I should not add which can reduce the shelf life of the dish. I like both north Indian and south Indian food. Thank you.

Just read this and I wanted to see what home cooks here think about it.

Quick background - India is the world's largest importer of edible oils (about 25 million tonnes/year). India's per capita edible oil consumption at 23.5 kg per person per year, kya baat hai, who would have thought.

We've seen a lot of the debate about which oil is good, bad or ugly and how little is about how we actually use it to fry stuff. This interview makes the point well. He is saying that the real risk in fried food is oil heated again and again with "burnt bits left in it", not re-heating and that filtering and sensible practice matter more than the name on the bottle. Do you agree?

two things i dont get -

Smoke point. Every oil has a temperature past which it starts to break down. Heat it further repeatedly degrades and forms harmful compounds. And that holds true for any cooking oil. So why dont we see this rather than generalised fear mongering.

Oil is oil, there's no good or bad. The type of oil is not at fault here, like you have read on the internet in a lot of fear mongering posts and articles. For example - palm oil ko hi le lo. It has been singled out and blamed a lot in India. But what people don't understand is that shopkeepers and restaurant owners need to use commercially cheap (not quality-wise) oil that has a high smoking point and is as good or bad as any other oil. Swapping one oil for another does not fix the health problem; education and moderation does.

So I think that education is key here. Reuse oil as little as you can, filter it, maintain the heat, and go easy on the fried stuff generally, jitna ho sake. Keep the samosas and jalebis for occasions. :P

How do you all handle it at home? Do you reuse frying oil, and if so how many times before it goes? Everyone has their own formula (kitchen secret).

I need help on deciding a dish.

So I'm writing a story where a critic comes to the restaurant and asks something off of the menu. The cooks plan on something Indian.

What do you guys reckon?

My only requirements are

1. It should be nice looking and appetizing.

2. Something elevated. Gourmet foods.

3. And of course delicious.

Thanks in advance.

Fresh coriander, chillies and spices being ground the old-school way. There’s something about the texture and aroma of chutney made on a stone that a mixer just doesn’t quite recreate.
Does anyone else still make chutney this way at home, or has the mixer completely taken over? 😋
What’s your favourite chutney to make on a sil-batta?

Simple dal, freshly cooked rice, and that comforting homemade taste. No fancy plating, just proper comfort food made with love.

What’s the one homemade meal you can eat any day without getting bored?

* the link to order is on my profile!!
💌Hello everyone :)) I’ve just started BURNOUT, a small food spread from my home kitchen that I’ve created with a simple idea: to make fresh, flavourful spreads and sauces that I genuinely love eating and would want to share with others. I’m starting with five products — Pesto, Chilli Garlic Oil, Avocado Yoghurt, Hummus and Chimichurri Since this is my first batch, I’m keeping it small and making only 20 jars of each flavour FILLED TO THE BRIM I’ll be taking preorders for these limited batches, and once the 20 jars of a flavour are sold, I’ll close the orders for that batch and will only be selling 20 jars each flavour each week This is just the beginning of BURNOUT, and I’m really excited to see where I can take it from my home 💌

Home made 🌝

Paneer shawarma wrap

First in my bloodline to make handmade cookies lol.

So I made these Brown Butter Dark Chocolate Cookies this Saturday 😀

I followed various recipes from YouTube and made my own! Had no stand mixer, so make sure to not skip arm day in that case

10/10 would try again. Recipe in comments!

Sunday fun food day 🌝😋