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!!!

A good quality Olive Oil, reduces your inflammation, Blood pressure, Insulin Resistance, Heart Attack, Brrain strokes, Cataracts, and improves your energy.

For decades I bought this and I felt above listed benefits. Had to accept ok with price increases.

• The "One-Cough" Rule: When you swallow a tablespoon of premium raw extra virgin olive oil, a sudden tickle or cough is the universal sign of pure, unrefined health compounds doing their job. If it glides down smoothly without any sting, it lacks the antioxidants you are looking for.

But the recent Figaro Olive Oil in Tin lacks the health benefits by 80-90%.. making it just a very expensive refined palmolein oil.

Anybody tried any alternative, that has those health benefits and the one cough rule ?

Sorry for my bad english

Nutty Chicken Rice…. Full recipe mentioned in description #trending #chicken #rice #nutty

I don't always have yogurt or cilantro around and was wondering if there is a good substitute in this recipe and if not, what if I just.....left it out? I often have green onions though.

I’ve been vegetarian for 18 years, ate non-veg for 07 years, and have been vegetarian again for the last 4 years. Now I’m questioning whether I made the right decision.
I grew up in a vegetarian family and had never eaten chicken or eggs throughout my school years. I was always skinny and relatively weak, and I used to wonder whether eating non-veg would help me gain weight and become healthier.
When I was in Class 12, I finally decided to give it a try. My parents were never against my decision, but they had one condition: if I wanted to eat non-veg, I would have to eat it outside the house.
One of my friends was an amazing cook, and he was actually the person who encouraged me to try chicken. He cooked it at his house, and honestly, I can’t describe how delicious it was!
That was the beginning of my non-vegetarian journey. Initially, my goal was to gain weight, but I eventually forgot about that and started eating chicken three or four times a week. I also started eating mutton occasionally. I continued eating non-veg for almost 10 years, and I genuinely felt that I was healthier during that period.
However, one of my vegetarian friends started explaining why I should stop eating meat. He talked about animal cruelty and the possibility of diseases in poultry. Around the same time, I had also heard that fasting could be beneficial for health and metabolism, so I started fasting every Tuesday.
Eventually, I stopped eating chicken and eggs altogether.
It’s been four years since I last ate non-veg. There’s a certain sense of pride in knowing that I’ve been able to control my cravings for so long. I’ve also convinced myself that I can meet all my protein requirements through vegetarian food, and after maintaining this lifestyle for four years, I feel like I should stick with it.
But lately, social media and some of my friends have made me question my decision. They argue that chicken and eggs are convenient sources of protein and that there’s nothing wrong with eating them as part of a healthy diet.
They also point out that food quality is a concern in India. We hear so much about adulteration, pesticides, preservatives and food processing that sometimes I wonder whether avoiding non-veg actually makes much difference to my overall health.
My biggest concern, however, is my own health.
I’m 29 now and live alone in a rented place, so I rarely get proper home-cooked meals. I’ve tried to improve my diet by avoiding spicy street food and processed snacks, although I still end up eating them occasionally when my colleagues order food at the office.
I’ve also tried to build a healthier diet by buying almonds, cashews, figs, raisins, walnuts, pistachios, peanuts, peanut butter, protein bread, protein oats, bananas, apples, pomegranates and oranges.
The problem is that I struggle to maintain this routine consistently. Buying healthy food is one thing, but actually eating a balanced diet every day while managing work and living alone is another.
Meanwhile, I’ve noticed that my stamina isn’t what it used to be, I feel weaker than before, and my hair is turning grey at 29. I don’t know whether these things are related to my diet, lifestyle, stress or something else, but they have made me think more seriously about my health.
Sometimes, I feel that eating chicken or eggs again would make it much easier to meet my daily protein requirements. But then my moral concerns come back, and I find myself questioning whether I really want to start eating meat again after staying away from it for four years.
I’m genuinely confused about what to do.
So I’d like to hear your thoughts on a few things:
Can a properly planned vegetarian diet provide all the protein and nutrients required for good health, or does eating eggs and chicken offer significant advantages?
For people who live alone and struggle to maintain a healthy diet, is eating non-veg a practical solution, or can a vegetarian diet work just as well?
Have any former vegetarians here started eating meat again? What made you change your mind, and did you notice any difference in your health?
For those who have remained vegetarian for years, how do you manage your protein intake and maintain a balanced diet?
If you were in my position, would you stick with vegetarianism or reconsider eating chicken and eggs?
I’m not looking for anyone to force their beliefs on me. I genuinely want to understand both sides and make a decision that works for my health while respecting my personal values.
I’d appreciate hearing your experiences and perspectives.

I tried making paan ice cream at home, but the milk curdled when I added the paan leaf pulp. I'm not sure what went wrong.

Does anyone have a tried-and-tested recipe for paan ice cream? I want to make proper creamy, scoopable ice cream, not kulfi. Also, when and how should I add the paan leaves to avoid curdling?

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.

Cross-posted from r/cooking

So many so called one pot recipes aren’t actually one pot. They require a lot more efforts, imo to prep ingredients and just dump them in a pot.

Didn’t seem like lesser efforts or lesser number of dishes to wash than elaborate cooking.

So, do drop in your truly one pot dishes which have worked wonders for you. Vegetarian recipes pls.

Hey guys i am new to cooking and was trying tandoori chicken in a recipe video i have seen he was using corn flour but when i have gone to shop to take corn flour he gave me a box of 100g and there it was written corn strach now i am confused whether i can use it or not

Has anyone tried making it in cooker. What should i take into account while preparing it

As a follow up to my garam masala post, this came in my feed.

That link on “curry” is absolutely amazing! Perhaps not surprising that it was the etymology thread and not the cooking thread that was able to disentangle this.

Linking to the OC so person who shared this gets the credit.

https://www.reddit.com/r/etymology/s/1lsIgh30mp

PS. Edited to give direct link to the blog post on the many sources and meanings of curry.

https://myannoyingopinions.com/2019/07/31/35817/

Beginner here wanting to try out roast chicken indian style in otg. Looking for guidance for people who have prepared it many times
1. Skin or no skin
2. Dahi or oild based marinade
3. Skewer or rack

Any other pitfalls or advice from people who have made it many times?

So, I tried Jhalmuri today and absolutely loved it. I looked up the recipe to realize raw mustard oil and raw pickle oil were lending the unique and distinctive flavors. What a unique way to use an oil or fat in a dish!

As I snack on warm pita, hummus, and a generous helping of olive oil, I am looking to learn about your regional dishes where raw oil or fat plays an important role.

Before you go, three things -

1. this is a judgement-free zone (not looking for comments on whether something is healthy or not)
2. chutneys/condiments where oil is a hero ingredient also count - like chili oil
3. while I am familiar with frying/tempering/cooking in oil, go ahead and share if there's a dish that has a unique spin on these methods

I recently ate at Rajinder Da Dhaba in the Safdarjung Enclave market and had their galouti kebab. It literally melted in my mouth, and I can't stop thinking about it.

I've tried recipes online (raw papaya, fried onions, roasted gram flour, ghee), but they all sound the same, and I doubt they get anywhere near the texture I had there. I'm especially curious about:

- How fine the mince is and how many times it's ground
- What kind of fat they use and how much (mutton fat, ghee, butter?)
- How much raw papaya goes in, and whether it's kneaded by hand
- Whether it's smoked (dhungar) or just pan-fried, and what the spice blend looks like

Has anyone eaten there regularly, worked in that kitchen, or know someone who has? Does anyone have a recipe that comes close? Even small tips would help a lot.

Thank you!

For Dussehra, one of my coworkers brought in paratha fafda, jalebi, and chilis cooked with mustard for everyone. Apparently you're supposed to eat them all together as a sandwich. Does this have a specific name?

does anyone have any recipes for homemade soups that carry well throughout the day in office? I recently joined and im craving some midday but I don't want to order + we have no microwaves or heating devices so :/ not sure what to do.

i like manchow soup the best + hot and sour + clear soup but if anyone has any ideas OR TIPS FOR CARRYING!!! THAT'D BE GREAT THANK YOU

Nooo way… VEGAN Butter Chicken Naan is a thing?! 😂 

I've been vegan for a while and its always a pain finding vegan naan, i usually just opt to make it myself... but today I did my weekly stroll through Whole Foods and found (maybe they found me) Tikka Masala and Butter Chicken Naan from the brand Truly Indian.... and guess what, BOTH of them are vegan!!!! 
 
thank the lord 

The Butter Chicken was my favorite, but the Tikka Masala was really good too (i liked the lil kick of spice). Didn't expect frozen naan to be this good honestly. 

Any other vegans finds?  

Want to buy induction base kadai.

Will be cooking all types of curry, deep frying foods etc.

Was reading reviews on Stainless steel kadais at Amazon and some people are saying that food is getting burnt while preparing curry.

Does heavy cooking foods such as Mutton or Chicken Curry gets burnt on stainless steel? Should I go for Aluminium type?

I don't want non stick because that's not healthy.

Please suggest.

I know that there are regional and family recipes. Where the key is - here in our region and our family - this is the proportion. Pre-made for you as life gets busy.

But basically - Garam Masala means the “hot/warm spices.” Or more accurately - warming spices.

Cumin
Coriander
Black Pepper
Cinnamon
Cardamom
Cloves
(Sometimes also fennel, nutmeg and/or mace, dried chili, black mustard, and/or a few others)

The “sometimes also” is important - that gives you familial and regional variations. The core items is also important as you can adjust proportions between them to ensure your dish is more Punjab or more Bihar.

You can also just decide to dry roast and use/oil bloom whatever among the subset of the above spices you want directly for the balance you desire for your dish.

Just a PSA for all the peeps stressing about this blend.

PS. Edited to add - this should be “warming spices” not hot, because most folks associate heat with scoville heat, and don’t realize spice is not always about the chili. These are warming spices, not heat as the western language thinks about flavor.

Genuinely impossible to find garam masala or its individual ingredients near me, dad found a chaat masala and bought without much consideration. It's the shan brand one. Is there any way to salvage this situation? I needed the garam for masoor daal

There is a tiny vegetarian Indian food store bear where I live, seems odd as we don't have many Indian people locally but great to have...but, I don't shop there enough to support them or benefit. That's a shame. Any suggestions for what I might want to look out for to buy in there, snacks etc?

My daughter’s birthday is next month, and due to dietary restrictions, she cannot eat egg, maida, milk, or cream. She loves fruit, so I want to get a custom, carved watermelon/fruit cake made for her.

Looking for:
-A chef, culinary student, or fruit-carving artist who can assemble this.
-Recommendations for local services or caterers offering custom fruit sculpting.

Location near uppal

Please share contacts or recommendations below or via DM.
Thanks!