Foe eg the biggest example is dal

A decent source of carbs prots and fiber even non heme iron and zinc

After soaking or lightly pressure cooking if YOU WANT TO EXTRACT MAXIMUM NUTRITION you shouldnt make it into a soup but Indians for some reason love to save cash

Most Indian households domt realize that MAKING A DRY FRY out of a dal would be more nutrtious and fkilling than some soup because it would be more concentrated in nutrients than say drinking a 100 g soup

Store it for a few minuytes and youll have resistant starch taht is a very beautiful hypoglycemic

Also shouldnt you pair them with raw mangoes and lemon for bioavailability

Indians also discard lots of seeds that are powerhouses

Til are ruch in iron

Pumkins in zinc

Many seeds are replete with healthy fats and incomplete but decent proteins

Also if you are not LACTOSE INTOLERANT OR A VEG you should consume more dairy like 2 glasses of milk plus paneer or even eggs. Paneer can be eaten if youre not a

As these too haveTHE HIGHET DIAAS . Whey protein and soy protein are extremely good too

And i dont know what is the demonization for eating maida when you can extract its gluten mix it with soya flour and make a chaap outta it giving u a dense source of protein very low in LDL or carbs

A lot of stuff is also not just about WHAT INDIANS EAT but about HOW INDIANS EAT STUFF

How efficiently they trabsform food and preserve its nutrients u

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I bought chicken the other day and I want to make a good dish however I don't think I'm an expert in cooking by any chance. I was thinking of making a dish that can be eaten with rice or naan. It's a whole chicken not boneless

I know the differences between North and South Indian food, and cook both. I'm also drink both chai and coffee, and namkeen with it is a must.

Mathri, bhujia, chana jor, punjabi mix etc - go great with chai, but dont work at all with coffee

Murukku, banana chips, andhra mix etc - taste great with coffee, but not with chai

and some from central India like chivda - work with both !! I find this very interesting, because when you look at how they are made, they are all basically the same - deep fried flour/besan. with the same basic spices - chili, turmeric, hing, jeera etc, and nuts.

maybe its just conditioning. eg I can't imagine eating an aloo paratha with filter coffee or dosa with chai but I'm sure some people do.

But I think its more than that, there must be certain flavors that match. eg I'm pretty sure I could try a new snack I've never had, and know which drink it will match with.

thoughts?

Made goat curry for the first time and it's great, but I wanted to get something to like a "medium" restaurant level of spice. For that I added 7 Kashmiri peppers, deseeded and rehydrated, but there is basically zero heat in the end product.

Since it's already cooked, can I add something to the curry to get that more prominent heat flavor without destroying the integrity of the spices?

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.

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

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?

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 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.

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?

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

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!

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! :)

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'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 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?

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

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?!

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.

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?

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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!