Hello, I am looking for a good cookbook of Indian recipes. The one I have now is simple but the food tastes...off. I think it might be the amounts of spices aren't enough. Anyways, anyone have recommendations for a good, authentic cookbook. Click here read more abouut indian cuisine
Short: what's your preferred Dosa flour? Ratio of rice to black gram? Should wheat be in there? Any premixed flours you recommend, or should you mix your own, or even grind your own? What's up with sour curd? Long: My family has been cooking and eating quite a bit of dosa
Does anyone have a traditional Pakistani recipe for the above please? I think I might have all the ingredients in. Just want to check with someone who makes it regularly. Thanks! It's one of my childhood favourites.
I've been eating out for lunch too often, so I've decided to start making something to reheat at work. Any advice for easy, healthy make-ahead lunches?
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,
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
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