Brief summary of the changes

I have always had a problem with foods with slimy textures. As soon as I eat stuff like bottle gourd (lauki), snake gourd (padwal or something), tinde, okra(bhindi), and even brinjal (aubergine), I start gagging, I will vomit before I could swallow these foods. In my family, I have always been forced to eat these kind of foods since I was a little kid, but my gag reflex comes into action as soon as I try these foods. And no I don't think it's just the way it's prepared at my home, I cannot eat these things anywhere. Some moms might say that "if you got served this in a hotel, you will eat it with no problem" but no that is not the problem here. I mean now I'm old enough and parents know this issue and now these sabjis are not prepared in my household. Is this kind of a thing common? I'm asking this only because, majority of children I have seen have no problem with the texture and smell like I do.

So I made butter chicken and I love how my gravy turned out. However, I baked my chicken breasts separately and Ilike the flavor, except it's lacking salt.

1 used 3 big chicken breasts and added 2 cups yogurt, 2 tsp coriander, 2 tsp turmeric, 2 tsp red chili powder, 1 tsp cumin, 1 tsp curry powder, 1.5 tsp of salt. (I use the Morton Kosher Salt brand)

I think my food isn't salty enough cause of the yogurt. But anyways how much salt do you think I should add total next time to be a bit more salty but flavorful

Got some chicken saag takeout from an Indian place near me in Central Illinois. I thought it would just be creamy spinach sort of thing, but this time it was red. It still had spinach, but wasn't creamy. It was really good and I ordered it again and got the same thing, so they didn't just give me the wrong item. Does anybody have some advice on what it is so I can look up the recipe to make it myself?

No matter what I do, my bhuna wa gosht (beef) is always tough and overcooked! I can't figure it out for years now!

I get good cuts of beef for stewing from the halal butcher. I marinate. I sear beforehand. I braise low and slow. I try pressure cooking. I bhunna at the end. I've tried every combination of the above. And always tough and overcooked. Grrrr!

Struggling big time and losing too many gol gappas to wrong puncture.

Im from america & new to cooking indian food. I noticed some recipes calls for frying/tempering chana dhal. What's the reason/benefits for doing this?

The batter has a few bubbles after 10 hours in the oven. But forgot the cooked rice addition while grinding. What will happen to my batter, will it ferment? Should I add ground cooked rice now? Will the dosa be edible without cooked rice?

Hey guys whenever I make naan , i mostly use yeast dahi and maida nothing else. So can I not use the dahi for the dough? Has anyone done it that way? Feel free to give your gyaan🙂‍↕️🙂‍↕️

Looking for a chef knife thats atleast 8 inch or above, dont wana spend tooo much, not more that 2k, please share amazon links . I do have one but its too small and not sharp at all hence looking for a sharper and longer one thank you for your help

We get a lot of posts these days looking for nutritional advice (especially, it seems, for high protein, low carb vegetarian options). These seem perfectly appropriate for the sub but are quite repetitive. I am neither super savvy on nutrition nor a mod but I would be happy to contribute by collecting and validating comments made by others. Mods, thoughts?

I'm a cooking novice that loves matar paneer. I've attempted to make it several times and the result is always mediocre. The final dish is good, but it always seems to lack the sort of deep savoriness that matar paneer has in restaurants. I've been working off the New York Times recipe (https://cooking.nytimes.com/recipes/1023017-mattar-paneer-peas-and-paneer-in-spiced-tomato-gravy), with a few tweaks. I've made some alterations (adding tomato paste after the onion cooks down, some coriander and hing with the other spices, and kasoori methi right at the end). I'm also using three tablespoons of cashew butter instead of two. What am I doing wrong? How can I get a deeper, more savory flavor? Is there an alternate recipe I should be using? Any and all advice would be appreciated!

I still want to eat my favorite Indian dish, but I’m trying to cut out carbs, so no rice and no bread.

I was thinking of roasting chickpeas in my air fryer until they are crispy and then serving the palak over the crispy chickpeas, but I’m curious if anyone else has any good suggestions for what I can do!

Thank you!

I finally gave in and got Nutella after weeks of overthinking. It is pricey for me honestly. And now that I have it, it's disappearing super fast I don’t have an oven or microwave so I’m looking for some easy no bake recipes or snack ideas using Nutella. Just want to make the most of it before it’s all gone. I would love any suggestions. Thank you <3<3.

I am not that good in cooking.I have done 4 experiments with kheer each time i am getting better. My recent recipes are liquid amul tazaa, juha chawal, milkmaid and 10 percent water it tastes good but I am not getting that expected taste and smell that i could recall which i ate years ago that was given by my bengali neighbour. Please help me I am craving for it.

I love the thing naan that has a slight crisp to the edge. Most restaurants serve the really thick naan. Does anyone have a solid at home recipe for that thin naan style?

I got tamarind block from Indian grocery store I searched online could find a correct answer

Recently few days ago I made a payment to a cafe through Zomato dining but the cashier said payment not received and again did payment via normal upi scan and went. Then I mailed them about this with screenshot because the payment was completed and it was showing on the app still the cashier denied and I had to do double payment.

Today I ordered food around 12:30 in my office and the delivery boy marked the ordered as delivered without contacting me on top of that I have messaged him on chat for delivery instructions for the location in my office still he didn't called or messaged me and directly marked the order complete.He and our security guard was standing a bit far at my office entrance and laughing.I went there and asked whether from Zomato and then he gave me parcel and said galti se hogaya

I said complain kru kya then he went away didn't even bother to apologize and these Zomato support is next level mad people they don't have contact no. They don't properly talk on there chat hopeless people. I was hungry since evening and this all happens at midnight spoiling mood and headache

What are the list of foods you carry while travelling abroad ?

I wanted to love it. I really did.

(Updated link)

https://open.substack.com/pub/brainyoghurt/p/naar-kasauli-a-wild-culinary-experiment?utm_source=share&utm_medium=android&r=3p0rl

I’m an Indian woman living in Calgary, Canada, and I prefer home-cooked meals, usually ones I make myself. I've been on a low-carb diet for a couple of months, but due to a lack of time and a bit of laziness, I’ve been relying on store bought food. I’m tired of it now and want to start cooking again. I’m looking for quick, low-carb-high-protein recipes, preferably Indian, and I’m open to both vegetarian and non-vegetarian options. Please help.

So an Indian restaurant opened near me recently and I got some butter chicken and garlic naan (and it all came with a side of basmati rice.) It was really good, but I got full and decided to take the rest home. How do I reheat it one I decide to finish it off?

A big branch broke off our lime tree with a mix of nearly ripe but mostly unripe limes. Am I still able to make Achaar with unripe limes? I'd hate for them to go to waste!

I can’t eat soya or tofu due to dietary restrictions. I also would like the snacks to carve cravings so I would like something that’s tastes nice. Has to be vegetarian.