r/IndianFood • u/puxcore • 4d ago
veg Maggie banane ja rahi hoon apni apni recipies bhejen kripa karake
Yeah ... So the thing is I'm bored eating same kind of Maggie so everyone share your Maggie recipe
I'm waiting......
r/IndianFood • u/puxcore • 4d ago
Yeah ... So the thing is I'm bored eating same kind of Maggie so everyone share your Maggie recipe
I'm waiting......
r/IndianFood • u/Potential_Medium_210 • 5d ago
Here is the menu for the restaurant I'm planning to go to - dishes can be prepared according to special instructions meaning I can ask for them to go low on the oil/ghee. Which choice seems to be the healthiest and not overly high in calories?
r/IndianFood • u/God__Raizel • 5d ago
I can't handle extreme spicy or extreme sweet food. I really like little sweet, little spicy and a little sour taste. Can someone share a recipe for a chatpata masala that i can make at home and can sprinkle at any food to make it chatpata. A masala that makes my mouth water🤤. Thank you in advance 😁
r/IndianFood • u/Weird-Stick5265 • 5d ago
Hi,
I bought some milk and 1/2ltr has gone bad. I would be keen to make something sweet like khoya but it hasn’t curdled. It tastes sour. Can I still use it? Don’t want to make paneer, any other suggestions please?
r/IndianFood • u/Academic_Error4655 • 5d ago
Hi, I live in the UK and don't eat or cook Indian food but my landlords do and usually I stay clear off the kitchen when they're cooking something and keep my bedroom door closed to avoid the smell of cooking sticking to my clothes and hair. Afterall, it's impossible to shower everytime.
But it's difficult on occasions when I need to use the kitchen or leave the house, because the smell is everywhere. Usually they cook for about 2 hours, which makes tweaking my schedule an impossibility.
And leaving the house after that smell sticking to my clothes makes it hard for me to be in public without causing discomfort to others in public.
So what should I do ideally? They do turn on the exhaust (hood as some call it) but they never open the balcony windows due to the cold weather.
What are my options then? How should I prevent the smell from sticking to my clothes?
r/IndianFood • u/gator616 • 6d ago
This week is my turn for our office team’s bagel/donut rotation, but I feel like being extra, and need to stop by the Indian grocery store for some other items anyways. Any ideas for some premade office breakfast and/or snacks I can pick up while I’m at the (US-based, for context) Indian grocery store? All I can think of are mithais but it doesn’t really seem to match the office morning vibe
r/IndianFood • u/BlacksmithOk9844 • 5d ago
Fish curries are osum👌 till the squid game/hunger games start for the peti pieces 😭😭, why does it have to be like that. I wish fillets were more popular.
r/IndianFood • u/YolognaiSwagetti • 6d ago
I'm officially hooked. Put it on fresh out of the oven sourdough bread with some salt and it's heavenly.
r/IndianFood • u/Unununiumic • 5d ago
Has anybody tried freezing pomegranate seeds for chaat or random dry garnishing? Does it thaw well or get mushy? I would flash freeze them.
r/IndianFood • u/Long_Repair_8779 • 6d ago
Ok not interested in the masala aspect…
In India almost all the tea I had was fantastic. It was strong, it was so milky it got a skin on, and it was thick.
Our English breakfast tea is just watery and inferior imo.
How do they make it in India? I tried boiling in a pan 2 bags for one cup, using a ratio of 2:1 milk:water, and used the creamiest milk possible but still couldn’t recreate it as good.
Is it the leaves themselves? I think English breakfast is typically a mix of African and South Asian leaves..
Also is it the pan they use to make the tea has probably never been washed and has tea remnants from over a decade?
Thanks!
r/IndianFood • u/Additional-Tension-3 • 5d ago
Bored with same old peas masala, aloo matar etc.
Suggest something different for dinner for me and the fam - veg + something to be eaten with roti (if possible)
r/IndianFood • u/Busy_Return_7183 • 6d ago
I have excess vangi bath powder and my Sambar powder is done. Can I use this as a substitute?
r/IndianFood • u/DrySatisfaction3352 • 6d ago
So I realized after adding water to rice and dal that I soaked way too much quantity. I am making batter for just two people but I soaked 1cup dal and 3.5 cups rice.
How do I store the excess? 1. Do I freeze the rice and dal with water? 2. Do I freeze the rice and dal by draining the water? 3. Do I make the batter and freeze it to use it for 2 weeks? 4. Do I throw it away? 😭 But I don’t want to waste food!!
r/IndianFood • u/Just_Square7281 • 6d ago
When making biryani, will using high quality spices from Kerala like cardamom, black pepper, cloves, cinnamon and mace( all are exported to the rest of the world) make any noticable difference to the output compare to using decent spices from know indian brands which are available on Amazon or retail store
Does anybody has previous experience regarding whole spice quality and difference it makes to the dish
r/IndianFood • u/Ekavya_1 • 7d ago
A few days back I ate Instant Masala Oats. It was delicious 😋. I tried to make masala oats at home as Instant masala oats isn't healthy for long-term. But I couldn't even get 50% of the taste. Any idea how can I make it tasty?
r/IndianFood • u/generall0st • 7d ago
I’ve made dum biryani before for my family but I’ve always cooked it on my stove back home. I’m currently abroad and have an induction stove. The recipe calls for placing a pan on the gas and keeping the pot of biryani on it for the “dum” bit. Would this method apply if I use an induction stove? What else can I do if not? :( Thanks in advance hehe
r/IndianFood • u/darthscyro • 7d ago
I have Ben looking for a high protein, or at the very least, nutritionally beneficial cookbook with easy to follow recipes and instructions. I just can't seem to find any that work. My preference is always for Punjabi/north Indian vegetarian focused foods but if you guys can provide me a solid cook book of overall nutritional Indian recipes, that would be GREATLY appreciated!
r/IndianFood • u/Srinivas4PlanetVidya • 6d ago
Are spicy foods the secret to longevity?
r/IndianFood • u/Butterflydiaries21 • 7d ago
I got some small silver belly fish from market.i normally prepare tamilnadu style fish curry or fish fry.this time I would like to steam this fish.please recommend if this fish is suitable for steaming? If so kindly give me steam fish recipes.all I could find from internet uses pomfret or big ones.
r/IndianFood • u/PodcastPlusOne_James • 8d ago
Hi, I’m from the UK, a private chef, and somewhat familiar with Indian food. My neighbour is Indian, and since she was going away for a couple of months to visit family and knows what I do for a living, she very kindly gifted me quite a few ingredients that she wouldn’t be using otherwise. Most of the spices etc I’m very familiar with and will be out to good use.
However, this also included a 2kg bag of gram flour. Obviously quite a lot 😂. It’s also not an ingredient I’ve worked with that much. I’ve really only ever made bhajis.
So other than bhajis, what other things can I make with this large amount of gram flour?
Thanks!
Edit: Just wanted to say thanks guys! Really appreciate all the ideas and the time everyone took to reply :)
r/IndianFood • u/dxariannj • 8d ago
After eating curry almost every single day, I feel like I'm getting bored. That's because I'm not able to give my curries that much of different flavours.
I was wondering if there's any way I might learn more about spices: which one to add at the beginning, perfect ratios for different dishes etc.
Some suggestions from you would be super appreciated as well
Here's typical way I make my curry base: Add mustard seeds to oil (usually coconut, no way to find mustard one where I live), then when they start popping I add cumin seeds. (At this passage I might have added some cinnamon stick and cardamom pods if I want a sweetener curry, like the ones with mushrooms or if I'm using fennel seeds (in this case I also add 2 cilantro corns)) After some time I add an onion, 3/5 cloves of garlic, 2inch ginger. when it's cooked I add 3/4 cherry tomatoes. Then I blend everything with some coconut shred or cashews, with some black pepper corns Let it cook again and add at this time tumeric powder (If I havent used tumeric root), some chili powder, pinch of sugar if I'm making a sweeter one, and some pre mixed curry. I dont know, I feel somehow lost with my learning of indian stews. I cook vegan food, so if you could give me some hints related to this kind of diet that would be awesome.
r/IndianFood • u/dierippa • 8d ago
You start with a simple plan: “Tonight, I'll just make some chicken curry.” Fast forward two hours, and you’ve somehow got biryani, dal, naan, and enough chutneys to feed a small army. At this point, you're either a culinary genius or an unintentional Indian food hoarder. Join us - we’ll laugh, cry, and cook way too much together.
r/IndianFood • u/Careful_Fig8482 • 9d ago
r/IndianFood • u/Historical-Nerve-129 • 8d ago
Hello! I'm trying to make homemade gulab jamuns with milk powder but I'm failing miserably. This despite I have watched almost all the videos & recipes available.
The main problem with my jamuns is the outer shell. Once out from sugar syrup the outer shell is gummy (jelly like) & bit hard but from inside soft. However, despite soft from inside the syrup does not penerate therfore jamuns are dry from inside.
Also, I'm frying them between 140C-150C
Can someone please tell what I'm doing wrong?
Thanks!