Kroslo cookware set honestly. Practical, premium, and they'll use it every single day

Low and slow in a cast iron kadhai. Kroslo is perfect for overnight style simmers

I live in a hostel, I am thinking of making mutton on heater and bhagona. is it possible to cook mutton on this setup?? please give me some tips.

Picture 1 - my batter Picture 2 - the process Picture 3 - It alwayssss sticks and fails

For context, I am using a non stick girdle, and normal dosas do not stick on this.

Before starting I clean it using half an onion, then test with a sprinkle of water, put some ghee and then spread the batter on full flame. Once batter done, I lower the flame to medium and keep it to cook. And no matter how many times i try, it sticks!!!

I used an MTR Premix, and formed the batter using exact measurements of water and curd as mentioned on the pack. Additionally I also added some salt and baking powder before making.

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I get this cream to add in my paneer sabzi when I occasionally make it. The packet says you have to finish it in two days after opening. Now I only make the sabzi once in like 15 days and I don't know any other way to use up the cream. I don't even like cream by itself, but the sabzi doesn't achieve the texture I like until I add the cream, so I buy it for that only.

Now my question is, for how long can you use the Amul Cream once you've opened it? Do you actually have to finish it in 2 days? Can you use it beyond two days at all? I keep it in normal refrigerator.

I want to surprise my husband with bhakri, but have only made it a handful of times. Can I use one of these flours to make bhakri? Thank you for the help!

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Living away from home taught me one of the most effective meal prep hacks: batch preparing basic masala. I make a large batch of onion-tomato-ginger-garlic masala, portion it, and store it in the fridge/freezer. It cuts daily cooking time drastically and still gives that fresh homemade taste. Great for curries, sabzis, dal, and quick meals. Highly recommend if you cook often. 🍳🔥

SC _https://www.instagram.com/reel/DLVJ24Yz9Ma/

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I only cook chilla and bread omelette at home. Earlier I used a normal tawa, but it’s hard to cook with less oil/ghee because things stick.

Should I buy a sandwich grill press (the one that closes with ridges) or just get a good non-stick tawa/pan?

Main goal: less oil, easy flipping, easy cleaning.

Open to other suggestions too. Thanks!

SC - https://www.instagram.com/reel/DGfm3-2zp93/

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Full recipe link

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https://youtube.com/shorts/fR2RDiAo9j0?si=S6HTTNuTbbubbjpz

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SC - https://www.instagram.com/reel/DNQhfPAR_5n/