My mom saw this MillD ad and said "dekha, humara khana sahi nahi hai"

We literally never counted protein. Just "pet bhar gaya ki nahi". We are a roti-sabzi

country.

That 75g vs 131g number stuck with me though. If that's how low we are, is it

because we don't know or because we can't afford? My whey is 4k a month, this says

3 rotis is Rs 20.

If protein is this low nationally, shouldn't it be a bigger food brand/government thing,

not just individuals trying to fix it with expensive powders?

Does this kind of ad make you think about nutrition or does it just feel like shaming?

It's funny how some ingredients become so permanent in our kitchens that we never think about changing them. Atta is one of those things. You buy it, make rotis every day, and that's pretty much it. recently, I've been noticing more versions of everyday staples being made with different nutritional goals in mind. Milld Protein Atta is one example I've come across, and it made me wonder how many people actually look at the ingredients or nutrition labels on things they buy regularly. I'm not someone who wants to turn every traditional meal into a fitness recipe. I like my regular ghar ka khana. But if an ingredient can fit into the way a household already cooks, I can see why people might be curious about it.

Has anyone here tried changing the type of atta they use at home, whether for taste, texture, or nutrition? Did it change how your rotis turned out?

I’m looking for healthier versions of chowmein sauces.

I frequently make stir fried Hakka noodles. And I try to make them healthy as well as tasty.For example I use rice or wheat or buckwheat noodles instead of maida noodles. I add at least 50% vegetables and sometimes tofu for protein. Now to enhance taste I want to add sauces but I’m looking for healthier options without too much chemicals or preservatives. Can you suggest me types of sauces and brands that are healthier?

Is it better to get steel or stone type mortar and pestle?

People saying to use steel type for every kitchen item but I've also seen people saying stone/marble Mortar and Pestles are good and not bad for health ?

Which one to get?

Usually I seen many people who make curry or basic subji usually like put all dry masala spices at one time like chili, salt, turmeric, and coriander powder. Sometimes when making curry or something onions are supposed to be cooked until brown or don't overcook it. Like there is so many variations and taste comes out different.

I am actually from an Indian family so growing up I learned how to cook curries. My mother used to make tomato puree and I used that.

Now that I live alone, I buy fresh tomatoes and use about 1 big onion and two small tomatoes. No matter what, you can still taste tomato.

I even make sure that there is oil separation after I add tomatoes and spices. But you can still taste tomatoes.

This is for any curry that involves tomatoes.

I have multiple brands of Indian pressure cooker. I am not a fan of electric pressure cookers so I prefer stovetop pressure cookers.

When I cook, I keep the flame medium and it cooks wonderfully well no issues. But, when others cook, they usually keep very high flame and every single one of my cookers handles have melted off (giving a nasty chemical smell while burning). While I cant change others habits, what I want to know is - is there a tool to concentrate the flame only at the bottom so that it doesnt lap over the sides and burn the handles even when the actual flame is kept on high?

Ive seen my mom use the same pressure cooker for over 40 years without any issues except for the ocassional gasket replacement and handle tightening. But me having to replace brands like prestige within a couple of years is unacceptable. Please help.

Edit: Just to give more context, my stove is a Thermador and all the burners are the same size and huge!

I made a Kerala curry. Aviyal and the recipe had no use of oil and I substituted Cashed Yogurt for plain Yogurt for a vegan alternative. The recipe asked me to add a tsp of Coconut oil at the end-I skipped it and it tasted great. Are there other such Indian curries that don't use oil ?

TIA.

I remember it had some leafy vegetables in it and had mildly spicy taste.

I'm a south indian and can make most of the dishes just by looking at the recipe for once. I loveee cooking, lately I am more interested in learning different techniques that can be used to cook different things and the y's behind them. Are there any books that explains the science and techniques behind each ingredient timing techniques we need to use. Book should focus on asian ingredients and savoury dishes. Please suggest any

P.s I currently live in USA so will ve searching for the availability here

It’s paneer lababdar
Butter paneer
Paneer makhani (what’s the difference even)
Paneer jalfrezi
Palak paneer
Paneer handi
Like for crying out loud
What happened to brinjals, beets, tomatoes, beans, bhindi (okra), Rajma, sprouts, cabbage, peas (not mutter paneer), pumpkin, etc…..
Or is it like a legit business decision coz people prefer it (side note maharashtrian puri bhaji centres have better variety)

Hi everyone,

I'm looking for some sauces that I can add to my everyday food to make it more tasty.

I'm looking for more flavour-first sauces, not just "spicy this" "spicy that" like many chilli oil etc in the market. It's not that I hate spicy sauces but many sauces that I cane across were selling "spiciness" as their main focus, and I'm looking for something I can eat on more regular basis without having to worry about my "digestive system" 😭

Like I came across Hotchaa's Truffle Hot Sauce and Naagin sauces, I found them interesting but then again, many items from those brand advertise as spicy, so I don't want to spend my money and then use it scarcely 🤷

Please recommend products and brands you've tried and loved. Also, if you've tried something that looked promising but tasted disappointing, please share that too. I'd rather get honest reviews than buy something just because the packaging looks good! Thanks! ❤️

I am a Dutch woman living in Canada (Toronto). I bought a pre made microwave ready pocket, 3 for 5CAD. The brand is called divya. I pour it over Brazilian rice (we are multi cultural here!). Probably too much sodium and it still blew me away

What I might destroy in the next few days..over BR rice
Divya Paneer Makhani
Divya Paneer Tikka

Toronto Indians. I cook you Dutch (jk I am done in 2 minutes) and you indian? I don’t expect anyone to comment on this LOL

I have access to all the desi food I can get as I live in an American city with one of the highest concentrations and populations of indians outside India. if you'd be so kind I would love for you to share your favorite desserts and a brief description of it. Today I got milk cakes! the question remains though.. what should I get next? 🤔 unless it's super obscure i most likely will be able to access it, and even then I'd still be interested. thank you!

p.s. I really enjoy rose as a flavor and ingredient

Okay so I mostly study early in mornings for straight 3-4 hours due to which i mostly end up feeling really hungry and being able to concentrate.

What are some quick and easy to make recipes that can fill me up for sometime and are also healthy? Also I'm a pure vegetarian

Please don't suggest something like idli and dosa 😭 requires alot of prep

I have been trying to figure out how to make Costco's Palaak paneer good. It's just not right and I can't figure it out. Has anyone ever tried fixing it? Can someone that knows how to cook a great paneer do me a solid and help me reverse engineer it? I live in North Carolina and no one can do Indian or Thai food right.

Give me your best Pasta Recipe
I’ll tell you mine!!
White Sauce Pasta:
1). Take some butter/and oil in a pan and let it melt.
2). Add maida (around 1 tablespoon) and roast it till it’s dark yellowish…
3). now add milk and keep stirring so that lumps are not formed. Keep adding milk (don’t add all at once)
Stir till it’s thick and has a creamy consistency…
4). add oregano , chilli fakes and other spices to the cream.

5). In a separate pan, stir fry vegetables : bell peppers, onions, baby corns, sweet corns, broccoli etc…

6). Add the vegetables to the cream.
7). Add boiled pasta to the cream

Your pasta is ready to eat!!!!

For me, homemade sweets just make festivals feel a little more special.

Even if we only make a small batch of ladoos or karanji, the whole process of making them together somehow becomes part of the celebration

That said, store-bought is definitely easier when there's already a lot going on.

What do you prefer at home homemade or store-bought? And which sweet has to be there for the festival to feel complete?

I have a bunch of escarole in my garden I’m trying to use up before I t freezes. If I boil it for 2-3 mins to remove the bitterness do you think it would work well for saag?

It’s very mild and I suspect it might

Hey! I’m on the hunt for a very simple cook book with some easy everyday recipes? I am indian so it’s not that I need books to help me understand the food we have. I already know that. I just need a book that I can look at for ideas on days where i’m struggling to figure out what to cook. The decision making is somehow the hardest part for me. I’m a vegetarian so exclusively vegetarian books would be fine too. In terms of regions, I’m happy for it to be as diverse as possible though being north indian, my tastes are for that part of the country. I prefer my food to be light and easy. Not super heavy or intense. Any help would be appreciated. Thanks so much!!!

I recently wanted to make chicken fried rice at home, and I came across two things that made me curious.

1. MSG (Ajinomoto) is poisonous and banned in India?

I went to a local shop to buy MSG for my fried rice, but the shopkeeper told me that it's banned and poisonous to health. Is there any truth to this, or is it just a common misconception?

1. Chicken and curd shouldn't be mixed?

When I tried to marinate chicken with curd and spices, my mother told me that chicken and curd shouldn't be consumed together because it's harmful. But yogurt-based marinades are commonly used in Indian cooking.

Are there any actual scientific reasons behind these claims, or are they just food myths passed down through generations?

I'd appreciate answers backed by reliable sources rather than hearsay. I'm genuinely curious and just want to understand the facts.