Tried this for the first time and Yayy it worked😭😭❤️
Can anyone tell me any tips and tricks to make it better?

Ingredients for Kutu ki Dahi Pakori:-

Kutu ka Atta
Curd – 275 g
Water – 200 ml
Oil half Kadahi for deep fry
Rock Salt/ Sendha Namak – 1 teaspoon

Method

Kuttu ki dahi pakori is a simple Indian vegetarian dish, usually made during fasting days, but can be enjoyed anytime. To make it, take kuttu atta (buckwheat flour) and add water little by little to make a thick, smooth batter. Heat enough oil in a kadai and drop small portions of the batter into the hot oil. Fry until golden, then take them out and let them cool. Meanwhile, whisk 275g curd (yogurt) until smooth and add water to make it thin and slightly runny. Mix in 1 tsp sendha namak (rock salt). Once the pakoris have cooled, add them to the curd and mix gently. Your homemade Kuttu Ki Dahi Pakori is ready to serve!

Hello Everyone - I am looking to buy a tava for making chapattis. It will be very help if this community can make some recommendations on which tava works best and what to look for when selecting a tava - thickness etc.
PS: First time buying a tava

I want to buy a dosa chilla iron tawa that is less prone to rusting but doesn’t have external coating like enamel or any specialised treatment in the surface.

Any suggestions? So far found Tramontina Heritage iron tawa which is preseasoned and no artificial coating and is more rust resistant than others. I know if I buy any iron tawa, there will be maintenance and I didn’t take care of the one we had at home. Now that I want to buy a new one, so want to try to buy the low maintenance iron tawa like this Tramontina one or any other, but that is also safe and helps me cook well.

I am recently cooking pizza in oven and am in dire need for a pizza steel.

I always made it in tandoor, but quickly realised it's a bad idea with self made dough. as it will not cook from the bottom.

So I used tawa. It works but is curved.

I'm trying to find something I can put to cook on, for otg oven(it's a small one, just 23*29 cms inside). Would really be interested to know if anyone is using something of that sort.

Currently I found these that match my description, just dunno if they are oven safe(would be glad if someone can help me understand how these cook ware work too.

Hawkins 22cm cast iron grill and giddle Amazon

cast iron mini dosa tawa Amazon

iron tawa without handle meesho

Any other recommendations will be nice. I'm planning to get the hawkins one as it looks heavy. and has a flat side, and well if nothing I'll just use the grill🥲

Hi anyone infuse flavours in Paneer while souring the milk or after that stage? I am thinking of mint corriander flavour. Putting mint corriander xhutney into curdled milk will this work ? Anybody try this?

Any tips appreciated.

I’m tired of food sticking to my pan and burning! What pans do you use for Indian shallow-frying dishes like aloo fry, bhindi fry, and other vegetable fries?

I’m looking for health-safe, non-toxic options and would prefer to avoid chemically coated non-stick pans. I’m not limited to ceramic, cast iron, or stainless steel, so I’m open to other materials too.

What have you personally tried and tested? Which pan works best without food sticking or burning?

I’d love to hear your honest experiences, including brands you recommend, materials that work well, and any pans you regret buying!

like bro how? it's so heavenly and someone must have made it here. please help a brother out.

I'm taking about the spicy chicken wings that are red in colour if anyone's confused

How to prevent curdling when left outside

Navratri is observed to honor Goddess Durga or Ambe Maa, and is one of the most cherished Hindu festivals.

Ingredients:
Boiled Potatoes - 4
Sabudana - 1 cup
Roasted Peanuts - 1/3 cup
Sugar - 1 tsp
Salt - 1 tsp
Cumin Seeds - 2 tsp
Green Chilies - 3
Grated Ginger - 1 tsp
Lemon Juice - 1 tsp
Coriander - 1

Source

​

Anyone has suggestions based on using them? Is it difficult to maintain/season?

I have shortlisted Indus valley for now.

Hi everyone! I’m planning to buy a dosa tawa and am confused between cast iron and non-stick.

For those who make dosas regularly, how has your experience with cast iron been? Is it difficult to season and maintain, and can you consistently make thin, crispy dosas without sticking?

I’d also love recommendations for good brands available in India. looking for something durable that gives great results without too much hassle.

Thanks in advance!

I’ve to gift a family member a good quality cookware item for housewarming cum Diwali gift. I decided to gift a Dutch oven instead of casserole or pans as the kitchen gift as he loves cooking Biriyani at home. The premium brand I cane across online is Tramontina as they use professional grade traditional cast iron (enamelled ) which is good for heavy duty and high temp and slow cooking. I’ve never used a Dutch oven personally, so before I buy, wanted to check if I should add something for the handles in the gift pack - do the handles get hot ? And what material spatula to gift along ? Or any other advice from those in India who use enamelled cast iron for cooking Indian food ?

Hi, Community!

​We are back with our weekly thread.

How's your Saturday going?

​So, tell us what you’re cooking today! If you can, add a picture of your food. And if you’re going out to eat, feel free to post pictures of that too!

​Bon appétit, everyone! 🍽️

I tried to make Badam barfi. Followed a recipe by kabitas kitchen youtube channel.

All ingredients were powdery( except jaggery).

1. 1 cup almond powder.

2. 3/4th cup curd.

3. 1/4th cup wheat flour.

4. 2 spoon milk powder

5. Half spoon ilaichi powder.

6. 1/2 cup jaggery ( not powder)

I wonder what did I do to make barfi miserable and poor like this?? why my barfi is not barfing???

My guess is, I was trying to get that brown color ( the one showed in recipe), while doing this did I overcook the whole thing??? But, you know, in the yotube video, that lady made perfect square shapes. I am so envious of her. Why kabita aunty?? Why?

Guys tell me what you think, did you face this problem while learning to cook. Is yes, how did you came to solution... If not, what are you waiting for bud? Learn cooking! Be tummily independent.

-XOXO

If I use amul one will 250 ml be enough ?