I can't find goat meat where I stay so thought of using chicken drumsticks any recipe will be helpful

Have brought huge bag of wheat flour and I have more than 5 kg of wheat flour remaining. How do I store it? Expiry date is this month.

P.S. Am planning to give it away asap before the expiry date but, don't know where to give. Will NGO or orphanage even accept it??

I am trying to take out melon ( magaj ) seeds.

Pics - https://imgur.com/a/YBTlyc8

After soaking overnight I washed and dried them. Surprisingly when I crushed them they were wet inside.

So I roasted them over a pan for long.. as shown in a video where they burst like popcorn and inside seed is taken out. But it didn't happen for me. After a long while they were burnt inside.

I had some remaining which I kept in sunlight. I tried smashing them as in the photo.. but they are coming out crushed.

Why are they not coming out whole?

So I decided to put them in mixi so maybe I can use them in gravy. I separated most shell.. but even in filtered powder some shell is there.

How can I get the seeds? Why are my ways not working?

Hi,

I’m trying to make dil bahaar’s (indian sweet) but i’m looking for an alternative to milk powder (it’s so expensive lol) what can i use?

Thank you 🤭

I remember seeing a few months ago someone posted that traditionally (in someone’s tradition anyway) dal makhani gets its flavor and constancy from long cooking times, without butter or cream added. Does anyone have links to recipes like this? Not the dal makhani recipes that use vegan butter or vegan cream as substitution. Thanks!

Hello, I'll be making Instant Pot Dum Aloo tomorrow, and am thinking of not peeling the baby potatoes to save time (and to add a little flavor!)

How is this dish with the potatoes not peeled? The potatoes are baby potatoes, so the skins are very, very thin. Is not peeling them a major faux pas?

Thanks in advance!

my friend had it in dubai and he wants to make it at home. but all he remembers is that it had a really red sauce lol. no idea what was in it or how it was made. can anyone help?

  INGREDIENTS:

1. Chicken mince 250 grams
2. Egg white of 1 egg
3. Black pepper powder 1/2 tsp
4. Soya sauce 3 tsp
5. Red chili sauce 2 tbsp
6. Tomato sauce 2 tbsp
7. Vinegar 1 tsp
8. Sugar 1 tsp
9. Corn flour 4 tbsp
10. All-purpose flour 1 1/2 tbsp
11. Ginger garlic paste 1 tsp
12. Garlic cloves 5-6 minced
13. Kashmiri red chili paste 1 tsp
14. Capsicum 3/4 th cup
15. Onion 1 large diced and petals separated
16. Salt as required
17. Vegetable oil as needed for frying

METHOD:

Serving Size: 5-6

In a bowl mix chicken, 1 tsp soya sauce, salt, ginger garlic paste, Kashmiri red chili paste, black pepper powder and 3 tbsp corn flour. Add egg white and flour. Mix well and set aside for at least 1 hour. Heat oil in a pan. Make small balls of the chicken mince and deep fry them on a medium flame until golden and crisp. Remove the fried chicken to a kitchen towel. Make a slurry with 1tbsp corn flour and 3 tbsp water in a small bowl. In another small bowl add vinegar, soya sauce, tomato sauce and red chili sauce. Mix and keep aside. In a wok heat 1 tbsp oil. Fry the minced garlic until aromatic. Fry the onions until translucent. Add capsicum and fry for 2 minutes. Pour the sauce mixture. When they begin to bubble, stir the corn flour mixture and pour in along with 1 cup water. Adjust the seasoning. As the sauce begins to bubble and thicken add the fried chicken. Stir and coat the chicken balls with the sauce. Cook for 2 minutes and turn off the heat. Garnish with chopped spring onions(optional) Serve chicken Manchurian as an appetizer.

Chicken Dumplings (Manchurian) in Spicy Sauce (homelyplatter.blogspot.com)

trying to make butter chicken and the recipe i used called for fenugreek leaves, but i can only find fenugreek seeds so i bought it. i was researching that fenugreek seeds is really bitter when not used properly and i was wondering if i can still integrate it somehow to the dish. if im going to add it, how should i cook it to make it less bitter? or should i just not add it completely?

Should I be making naan using full-fat yogurt? greek yogurt? low/non-fat?

I make my naan in a cast-iron skillet. I know lack of a tandoor, alone, will change the flavor. But ... my naan tastes like a water cracker (flavorless) if I toast it up (I like a little crisp). I think it's because of the type/amount of fat that I'm using, but would welcome any other thoughts here. Thank you so much.

Veg options preferred.

I have about 5 pounds of this stuff. Can I just use it as garnish on top of some Biryani?

Mine are

Ridge Gourd (Jhinga) skin Bata

Soyabean Bata

Please share recipe if your favorite is uncommon

Hi, I’m a bit new to indian food. I just made plain red lentil/dal. I boiled it in water on the stovetop and loved it. It was creamy and tasted like it had a bit of butter in it (although I didn’t add anything except salt).

Is this the usual taste of red dahl? Buttery and creamy texture?

Earlier today I bought a 450g package of "Indian style" frozen veggies consisting of carrots, zucchini, lentils, broccoli, cauliflower, green beans, red bell pepper and onion. Does anyone have any ideas on some healthy vegetarian meals I can make using this?

Ive gotten a few jars of very jot mango pickles, but since theyre 10 dollars for a small amount, ive wanted to make some myself.

The recipes ive seen online dont specify what chili they use, i need something that has a lot of flavor AND heat (100,000 scovilles at least) also a recipe if you are so inclined to provide, thanks y’all!

Most BIR chefs have their own blend of mix powder which is why all Indian takeaways and restaurants taste slightly different. Here is my version which is included in many of my recipes instead of basic curry powder, so in an airtight container simply add:

• 4 tablespoons of a mild madras powder
• 3 tablespoons of paprika
• 4 teaspoons of coriander powder
• 4 teaspoons of cumin powder
• 4 teaspoons of turmeric powder
• 2 teaspoons of garam masala
• 1 teaspoon of garlic powder
• 1 teaspoon of ginger powder

Combine the ingredients well by stirring or shaking and then store in a cool, dry location ready to use in your next dish

## VIDEO
https://youtu.be/nsQ0ZssWps8

Heyy guys, I want to know how to make very soft roti. I feel like I’m doing something wrong but I don’t know what exactly, my roti doesn’t come out as soft as I want it to be. Are there any special tricks you guys know, or any tips that beginners usually don’t know? Thanks!

I've tried a lot of tricks I got on the internet and have failed to make same juicy kababs either on coal, gas, convection, or air fryer.

Main ingredient is wheat flour. Other than rotis, paratha, etc. what else can we make?? Are there any recipe for snacks?? 🤤

Please share your recipes to be made from wheat flour. I'm thinking of making one dish each day.

Can eating too much fenugreek leaves cause diarrhea? I had abt 2 cups today in dal and tummy not well…

I have learnt that red onions are used raw in other countries that's the only plus point compared to yellow onion rest of its same. So why not use yellow onions

Hello Ladies & Gentlemen,

TIL that you have also have something known as the “Thickest” Poha, which is beyond the thin, or the thicker version. And I don’t know why that exists?

Unfortunately,…the one I ordered online turned out to be the thickest one in the market, despite me checking numerous times to not order the thin one specifically used for “Chivda”. But I certainly did not plan to have this one, for sure.

Having said that,…

Up until now, I thought you have only two types of Poha - One for making Chivda (Thin one), and one for making Upma (Thicker one). But,…what the hell is this thickest one???

So,…

Can anyone give me any tips or suggestions to make soft, fluffy Poha out of the thickest one I have with me right now?

Should I soak it for longer hours like Sabudana (Sago)?

Should I steam it to make it fluffier?

Or,

Anything else?

Hi, I wanted to make rasmali and looked into some recipes and I was wondering if I can just used strained yogurt in place of the chenna or is it gonna be different?

hi, i'm the person who posted last week about making every type of biryani. i've been doing my research, and i think i'm ready to start; i'll be back at home from college for summer in a few days, and i'll have the ingredients i need.

something i'm curious about, do different regional types of biryani use different masalas/spice mixes? i know that retailers like shan sell different spice powder mixes for stuff like sindhi, bombay, hyderabadi, malay biryanis, but i plan to make all my masalas from scratch when i get home. i haven't been able to find really any solid info about if the ingredients and measurements of the ingredients differ a lot between regional biryanis for this; all the ones in recipes online and on instagram seem to mainly use dried chilis, black pepper, cinnamon, coriander seed, cardamom, cumin, cloves, nutmeg, star anise, etc.

do the different levels of flavor and spiciness in biryanis exist mainly because of the different spices added in whole, or are there variations in the biryani masalas?

thanks!

Hey folks, I am a North indian currently staying in bangalore for job and will be going back home for a visit and want to take things that I liked here are not easily available in North. Please suggest brands of listed items and if possible please add items to the list too I will love to try them

1. Podi masala
2. Idli rice
3. Dried Curd chilli
4. Banana chips

Hey guys so basically I've got a real interest in Indian culture and food.

Specifically any at and all vegetarian Indian food.

I love how diverse it is how beautiful the array of flavors taste and textures can be.

I really love how it can be super healthy and sublime simultaneously.

I love the concept of Thalis with all of the tastes and ayurvedically molding it to your health and liking.

In other words I've got a real passion but I would like a little guidance.

If you were to give someone a comprehensive and categorical list of vegetarian Indian foods to learn and master, what would they be?

I'm capable of using Google and I'm very familiar with a lot of the spices and foods but I'd like a human being to personally provide me some guidance lol

I really want to learn to roll perfectly round chapati's and am working on it.

In the end I'd like to be a big Indian food advocate.

For your information I am an American.

Does anyone have a favorite brand of biryani masala for a Tamil Nadu biryani? I am in the U.S. so that will probably make a difference in what I can find here. Thanks!

As the title says . Are you switching ? If yes , what ? Thank you community !!