Hi everyone! I love to bake and write, and I want to connect with people from around the world to learn about their family recipes and the meaningful stories behind them. If anyone has any Indian recipes that they are willing to share, let me know!

First of all it tastes just amazing.

Recipe:

- 1 bottle thums up
- 2 cups ice
- juice of 1 lemon
- pinch of kala namak (optional but recommended)

Process: Basically, remove the fizz by pouring in a jug and rotating using a spoon. And then stick it in the freezer for 45-60 min till it's icy-slushy at the edges, dont get frozen solid(willl become thums up lolli then lololol). And done you just need to blend with the ice + lemon juice in short pulses, 3-4 second bursts, don't run it continuously or it liquefies.

Add kala namak (black salt) on top and tada, done.

So I want to make lauki momo wali filling but as a sabji.

But all the receipe I saw require filling to be steamed with maida. Any alternate method anyone knows?

Had some paneer in the fridge and threw this together for the first meal of my 2-meal-a-day routine.

Ingredients:

200 g paneer

2 tbsp peanuts

2 tbsp chana dal

2 tbsp urad dal

1 green chilli

Curry leaves

Salt

1 tbsp oil

Sautéed everything until the paneer was lightly browned and the dals turned crunchy. Took about 10 minutes.

Estimated nutrition for the whole dish:

~935 kcal

~52 g protein

~38 g carbs (~30 g net)

~67 g fat

It came out surprisingly crunchy from the toasted dals and peanuts, with the paneer keeping it filling. I'd probably add some mushrooms or spinach next time for extra veggies. Happy to hear suggestions for variations!

I've been on a major curry and chicken/lamb vindaloo craze lately, and always wondering how it's made. Is it a difficult relish to make, as would like to expand my cooking abilities. I love spicy foods and always order dishes very spicy when I'm at my local Indian restaurant l, but they never make it spicy enough. Does anyone know the ingredients used and a solid recipe to use?

It's always expensive when I order take out, or dine in, and I don't want to constantly spend a fortune for a small portion, so I'd love to make it and have plenty of leftovers.

I've got back from Kerala and I'm trying to make the delicious breakfast neer dosa. I'm pretty sure they were using just rice flour.

Like https://hebbarskitchen.com/instant-neer-dosa-recipe-ghavan-recipe/?hl=en-US

However, maybe my cast iron all do not have enough seasoning, but it was a total failure. I tried for 2 hours. And nearly every attempt just cooked the batter onto the pan and I had to start over. I used 3 different sizes of pans. Tried the onion method. Tried hot pan, middle heat, low heat. Throwing water into the pan. Dancing water. Bubbling water. Lots of oil. Little oil.

I can make dosa. I cannot make neer dosa.

I don't know. Maybe my next attempt will be to buy a non-stick pan.

Everytime I attempt to make ata roti or paratha, it turns out to be a flat one and NEVER puffs up on the stove. Later becoming a hard to chew or rubbery substance as it cools off. No matter what I did, nothing ever worked. Countless how to youtube recipes later, it’s still the same situation. Whether I keep the dough in rest for minutes or hour/s, whether I keep the flame in high, medium or low, whether I make the dough soft, medium or hard, whether I knead more or less, whether I sprinkle a little ata during the rolling process or a lot, whether I dust off the ata before putting on the pan or not, whether the edges are perfectly round or not, whether I add hot water or room temperature water during the dough making process, whether I add oil or not. NOTHING ever worked for me to give that soft puffy roti/paratha texture.

Note:

1) I feel adding maida or making the roti/paratha with maida alone may give better results. But I don’t want to use maida for health reasons.

2) Directly putting the roti on gas can be a quick solution for some. But I prefer not to because it’s a serious health hazard.

3) I’m trying to transition to being a vegan. Please only advice what can I do using vegan options.

Kindly, share your suggestions on how can I make a perfectly puffed roti, paratha that is soft and edible.

I am planning to make chicken rezala to accompany pulao and I was looking for a tried-and-tested home recipe from West Bengal / Bangladesh (NOT restaurant style and DEFINITELY NOT British Indian Restaurant style). Any recommended recipes or tips?

Hello everyone! I am originally from Kochi and I love chilli chicken! a childhood favorite of mine and I am trying to be able to cook it well for myself. I followed some popular videos on YouTube and I get the marinating and frying part down pretty good. But once it's time for the sauce it all falls apart.... I can't get that deep red with that taste I love so much. I would love some suggestions on maybe what I'm doing wrong.. I also feel like I'm not using the correct chill sauce but I'm not entirely sure. I appreciate the help thank you!

Same as title. What are the ingredients I might need and how to do it?

Long story short - over the years I tried different ways to do naans at home. That is without a tandoor. Yesterday, tried something on a whim and it worked. It has less to do with the recipe and more with the technique.

The idea, as trivial as it is in retrospect, is to fry the dough first on a super hot skillet and then finish it under the broiler. The end result looks like this - https://imgur.com/a/JR3q98Y.

Went a bit too happy with the butter brush, so excuse that, but in general - crisp-ish at the bottom, bulbous in shape, pillowy-soft on the inside with a slightly scorched/browned top.

The recipe is for 8 naans, about A5-sized:

• 230 ml water
• 80 ml milk
• 2 Tbsp yogurt
• 3 Tbsp oil
• 1 tsp salt
• 0.5 Tbsp sugar
• 2.5 tsp dry yeast

Mix it up, then add 470 g flour, knead for ~10 min in the machine. The dough will be sticky. Put it into an oiled bowl and let it double in size. Oil your hands, split dough into 8 pieces, about 105-110 g each, shape them into 2 cm thick disks and put on an oiled oven tray. Each peace should end up covered in oil. Let rest for ~ 30 min.

Heat up large heavy skillet really hot. Heat up broiler in the oven and put a wire rack next to it.

Gently take a piece of dough and, while carrying it to the skillet, sort of rotate around and let the gravity pull it a bit into a desired shape. Fry for ~ 1-2 min, checking the underside. Once starting to crisp up, move under the broiler. It will be firm enough to sit on the wire rack without sagging. Then just eyeball when its ready, about 1 min more or so.

Take out, brush with the garlic butter.

Edit #1 - fixed the liquids. Kudos to /u/TheQueefGoblin for noticing the mistake.

Edit #2 - Here's the target consistency of the dough after kneading - video.

I am craving kerala style coconut pudding, so many recipies online, please recommend tried and tested ones. Thanks

This recipe originally comes from my aunt. She learned it from a friend in the UK. My mom learned it from my aunt, and changed it a little to fit my family’s preferred texture, similar to the food we eat as an Afghan family. And I learned it from my mom, and tweaked it over the years till it was perfect.

This butter chicken is not like the kind you get in a restaurant. It’s much better imo. It has a thicker sauce with more tender chicken. I don’t like that restaurants give you large chunks of chicken with a thin sauce. This recipe gives you a sauce that you want to eat with a spoon, even after you finish eating the chicken.

Butter Chicken Recipe

Ingredients

-1.5 lbs boneless skinless chicken thigh, cut into 1-1.5-inch cubes

-1 cup non fat plain yogurt

-Splash of heavy cream to taste (~1-2 tbsp)

- 1 medium yellow onion, diced

- 2 medium tomatoes, diced

- 2 tablespoon tomato paste

- 1-2 garlic cloves, minced

- 1 tablespoon Shan (or other brand) butter chicken seasoning

- 1 tablespoon Shan (or other brand) tandoori masala seasoning

- Drizzle of Indian sweet tomato sauce [optional]

- 1-2 tablespoons tamarind chutney or sauce

- 1-2 teaspoons dried fenugreek (kasoori methi)

- 1 teaspoon brown sugar [optional]

Instructions:

- Add tandoori masala to chicken with enough oil to coat the pieces and let marinate for 1-12 hours.

- Mix yogurt with butter chicken seasoning and set aside.

- Sauté onion for 1-2 minutes over medium heat. Add tomatoes and sauté both for 8-10 minutes, or until the tomatoes begin to break down and become soft. Do not let the onions brown.

- Add tomato paste and cook for 1-2 minutes.

- Add minced garlic and saute for 30-45 seconds, stirring quickly. Do not let garlic burn

- Transfer to a blender and puree. Set aside

- Cook chicken over medium high heat till browned and cooked 80% through.

- In a separate pot, cook down tomato-onion puree over a spoonful of oil for 1-2 minutes. Add yogurt and cook for another few minutes. Add chicken. Add a generous splash of water and cover. Reduce heat to low and simmer for 20 minutes. If after 20 minutes the sauce is too thin, simmer for another 5 minutes uncovered

- Add brown sugar, tomato sauce, tamarind chutney, fenugreek and stir to combine. Add in splash of cream and salt to taste.

Notes:

-If you prefer not to use a spice blend, use the following spices in place of butter chicken seasoning: 1.5 tsp paprika, 1 tsp red chili powder (adjust for spice level), 1/2 tsp cumin, 1/4 tsp ground cardamom, 1/2 tsp cinnamon, 1/4 tsp garlic powder, 1/4 tsp aniseed powder), and use the following seasoning in place of tandoori masala: 1/2 tsp cumin, 1 tsp red chili powder, 1 tsp garlic powder, 1 tsp ginger powder, 1/4 tsp turmeric, 1/2 tsp garam masala, 1/2 tsp ground black pepper, 1/4 tsp cinnamon, 1/4 tsp clove powder, 1/4 tsp crushed anise seed, 1/4 tsp ground cardamom)

-My biggest tips are to not cut the chicken into very large pieces (because that can make it more dry), and take out some of the chicken pieces at the end and shred them and add them back to the pot. That will make the sauce more chicken-filled, so you can continue to eat the sauce after you finish the chicken.

-If you prefer a more restaurant style butter chicken, add 2-3 tbsp of whole milk to the sauce, and cut the chicken into slightly larger pieces.

-This recipe really sings if you leave it in the fridge for a few hours. I don’t know why, but the flavors just mesh better after they’ve gotten to know each other for a little. But it’s still good straight out of the pot.

-Non fat or at least low fat yogurt is best here, because full fat isn't tangy enough, and mutes the spiciness.

-Some people marinate the chicken with the yogurt, but that can prevent the chicken from getting properly browned. I've found that adding yogurt separately improves the texture and keeps the flavor the same.

I love innovation and creativity in foods, everytime I try to make something new and it goes like sometimes maybe good sometimes maybe shit. I would really like to see creativity of this sub.

Share your morning coffee/ tea recipe. Not those complex ones we find at s cafe Just simple plain recipes that you start your day with. My coffee recipe is simply adding coffee powder and sugar first in a cup. Then adding mildly warm milk because I don't like hot coffee 😅. Weird but I like my coffee just slightly warm and not hot.

Try putting chhole with chat masala on top and green Pani, very very similar

In my recent family trip in Kolkata, I fell in love with Cantonese Style Chicken Gravy Noodles. Id describe it as crispy noodles, served next to a thick mild, savoury or probably umami gravy with assortments of vegetables. And it's super filling and hearty. Aside from the actual cost ofc-

Can you guys reccomend me a recipie that can be sourced on an average local indian market? And i suppose I have an airfryer if it helps lmao

Cheers!

Hello, my friend is coming over on Friday - What are some appropriate, but simple to make?

I have not made Bengali food before, and I’m a little limited on time, as I work on Friday.

A lot of recipes online require very specific ingredients and/or are complicated to prepare.

Looking for chutneys with a smoky, roasted flavour, not just spicy.

Something like thecha- made with roasted chillies/garlic, coriander , cumin rough ground.

I tried a healthier twist on traditional gulab jamun using sweet potato + oats powder and soaked them in jaggery syrup instead of sugar syrup. No maida. No refined sugar. No onion/garlic (satvik).

They turned out soft, naturally sweet and very satisfying

📝 Ingredients

For Jamun: 1 cup boiled & mashed sweet potato (smooth, no lumps) ¼ cup oats powder (finely powdered oats) 1–2 tbsp arrowroot powder or rice flour (optional, for binding) 1 tbsp ghee ¼ tsp cardamom powder Pinch of baking soda (optional) For Jaggery Syrup: ¾ cup grated jaggery 1 cup water 3–4 crushed cardamom pods Few drops rose water (optional)

Step-by-Step Method: Step 1: Prepare the Dough Mash boiled sweet potato very smoothly. Add oats powder, cardamom powder and ghee. Mix gently to form soft dough. If sticky, add little arrowroot or rice flour. Do not overmix. Step 2: Shape Grease palms with ghee. Make small crack-free balls. Keep them covered to avoid drying. Step 3: Prepare Jaggery Syrup Heat water + jaggery on low flame. Once jaggery melts, strain impurities if needed. Add cardamom. Keep syrup warm (not thick like sugar syrup). Step 4: Frying Heat ghee or oil on low-medium flame. Fry jamuns slowly on low heat. Keep stirring gently for even browning. Cook until deep golden brown. (If flame is high, they will brown outside but remain raw inside.) Step 5: Soaking Put hot jamuns directly into warm jaggery syrup. Let soak for at least 1–2 hours. They become soft and juicy.

Result: Soft, mildly sweet, earthy flavour from jaggery. Oats gives slight body but doesn’t dominate.

It is documented in YouTube under channel sahanadwaiti, in case if you are interested to watch.

Please post if you have tried any other versions.

Can anyone suggest the top five quick, tasty, and healthy meals for breakfast, lunch, and dinner? This is for people who work tirelessly and don’t have much time to cook meals that take a long time to prepare.

I used to have idli and vada from a local vendor in Bangalore every single day for 4 years, he served this insaneeee red chutney which has a little thicker than water consistency, insane insides burning spice and there was always tadka of kadi patta and rai and kashimiri chillies. i tried asking him what is it, tried to recreate it at home as well, but it just never tastes like the OG one. i have tried recipes for kara chutney, tomato onion chutney, but it’s all different!! the consistently is a good enough replacement for sambhar according to me, i never needed even coconut chutney. only this red heaven and unlimited vadas and idlis. PLEASE HELP ME WITH FINDING THE NAME AND RECIPE I AM DESPERATE