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Making paneer

Any tips for making tasty paneer strong enough to be threaded onto tandoor skewers? I have made a few batches that will stay together being grilled on a plancha, but I want it to be better. I have tried pressing it for longer (24h), adding cream, adding more lemon juice,

DIY Energy bar recipes

I am looking for options to make nut bars/energy bars that have no sugar(not even the replacement ones) at home. If you're Indian you might be already aware of [chikki](https://en.wikipedia.org/wiki/Chikki), I am want something similar to that. * I will make it with a combination of oats/peanuts/almonds and other nuts. * I

Traditional Indian Cooking Pots

Sup indian friends! Recently watched the film, Hare Krishna, about the famous indian yoga philosopher Swami Prabupada! I was very much moved by this film and chant Hare Krishna frequently as a result. During the film, the Swami cooked using these nesting pots that looked like they were cooking rice, beans, and

Shabu-shabu

Shabu-shabu

Shabu-shabu is a Japanese nabemono hotpot dish of thinly sliced meat and vegetables boiled in water. The term is onomatopoeic, derived from the sound emitted when the ingredients are stirred in the cooking pot and served with dipping sauces.[citation needed] The food is cooked piece by piece by the diner at the table. Shabu-shabu is considered

Dak-galbi

Dak-galbi (닭갈비), or spicy stir-fried chicken, is a popular Korean dish made by stir-frying marinated diced chicken in a gochujang-based sauce with sweet potatoes, cabbage, perilla leaves, scallions, tteok (rice cake), and other ingredients. Many dak-galbi restaurants have round hot plates that are built into the tables. Lettuce and perilla

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