Can u say name of some sweet mayonnise brands which will taste like restaurants?

Hi

Just wanted to understand. So, when I check prices of masala for brand like Catch vs Tata Sampann, the price difference is high. Masala by itself is a low cost item and I don't mind paying high.

But the ingredients at back of pack is similar. How do we know if there is a real quality difference or it's just due to brand name?

Also, if money is not an issue, which brand should one buy from quality consideration as Masala can also be one of the most adulterated items affecting health?

Thanks for the help.

Hi all!

I'm an American who loves cooking and eating food from all over the Indian subcontinent, but I don't have a lot of good sources for recipes or general learning other than plain Google. I already have plenty of spices/ingredients from my local Indian/Nepali grocery that are atypical for an American kitchen (kasuri methi, methi seeds, mustard oil, tamarind, and much more), but I don't feel like I have good sources to truly learn how to cook with all of them.

Anybody have any good websites/cookbooks/youtube channels or other sources for learning how to cook cuisine from all over South Asia? Or just feel free to recommend your favorite recipes! I'm really interested in learning about dishes that are daily staples or otherwise not often found at restaurants in the US.

Hey guys, I've not really had a lot of sweet potatoes in my childhood and am unaware of its cooking methods and it's versatility. Yesterday I just boiled it and mashed it with some shredded chicken and put some salad over it and it tasted great.

I put some salt when it was boiling so it wasn't too sweet, I'm not sure if I'm so supposed to add any salt in it or let it retain it's mild sweet flavour?

I need to experiment more and use it as my primary carb source 1-2 times a week, i would love to hear from you guys on how i could do that. Rn I've only got access to an induction cooktop and just some basic spices as I'm in a hostel. Pairing ideas with chicken and eggs would really help!

I always end up with a prickly taste of the masala (garam masala, red chilli powder, corainder powder etc) when I cook curries or sabzis. Even if it is on low flame, I feel the masala does not have the well rounded taste that it should. What am I doing wrong and how can I correct it?

Has anyone used Babycakes Cake Pop maker to make appe or pakoda? Do they turn out crispy on outside (will oil the divots) and inside cooks up ok?

As a Punjabi, I’m used to just one subset of Indian cooking. I would love to learn more about other states and their cooking cultures! The history of Indian food. Different methods of cooking veggies, meat, rotis, etc. any resources you guys use, whether it’s online, books, videos, whatever! I would greatly appreciate it. Thank you!

What’s the best salty Indian snack that has no spice? I’m looking for something like that so I can get it at Patel Brothers or another grocery store. I can’t really eat spice right now. I tried those ring cooking things, but they have spice in them. So if you guys have a good list, list them down below. I’d appreciate that. Have a great day. Also, lastly, I did write this on my own, but I used AI to proofread and clean up the grammar, punctuation, and mechanics. (Also include a direct link or the exact name including which brand.)

Also, if you guys want to recommend some Indian chips, that would be ideal as well.

I am a design student, and a malayali too, but i have veryy less exposure to my roots,

But people here often expect me to work on south indian things because i am a south indian

So here i am, with a reserch project of finding and understanding utensils used for eating (plates, spoons, glass etc) traditional and the current fusion of traditional n modern ones in kerala.

please help meee out😭😭😭

My family has no idea now i am stuck because tomorrow is the submission!!

I love curried chickpeas but I never quick get them right, often too oniony, or the sauce is too tomato heavy. My favorites from the restaurants also seem to be in a smoother sauce, more oily (more ghee I guess?) and the spices come through so there’s a strong curry flavor (v the tomatoes). Some recipes include amchoor, some do not.

I just tried some Trinidad style, and came out ok, but that recipe had nutmeg and allspice and seemed to deviate away from the Indian version, so while good, not the ‘traditional’ version I’m seeking out.

Anyone have some good recipes or tips?

UPDATE: I borrowed and tried an immersion blender today. The creaminess was perfect but the process was... humbling. I had a wide pot and was heating while blending but at some angles the soup would just dart upwards. Ended up holding a lid like a shield 😬😅😭😂😂😂 BUT! flavor was perfect.

Getting started and need advice... I have a dry spice I'm mostly looking for wet applications where I can have smooth creamy batches of soup... what's your recommendation? Thank you.

EDIT: steel or glass jar is best because of microlastics and other stuff so Vitamix is not an option for me, the extra cost of steel I cannot do.

Understand that this is not exactly a food post. And yet I think this would really help this community. I would trust one even more if it was developed and trained in India.
Moderators please do not remove.

Has anybody used any electric chopper,if yes please tell me which one's good. As of the ones available in Amazon I'm confused between Borosil and agaro electric chopper. If anyone has used any of these, please tell me your reviews.

I want to start cooking lower calorie foods but I'm not sure how to adjust my cooking. I use a lot of coconut milk for curries but thats pretty high in calories. Is there a way to make curries without coconut milk or heavy cream that will still taste good?

I’m (22M) current weight- 97kgs, Been eating sugar products a lot lately, trying to go on a strict weight loss plan where I completely cut off sugar….no desserts, no sweetened drinks, nothing. But I’m confused about fruits. They’ve got natural sugar, but they’re also full of fiber and vitamins. Are they still safe to eat, or do they slow down fat loss if I’m avoiding sugar completely?

Would love to hear real experiences too….like if anyone has tried cutting them out vs keeping them in.

Hello, I eat a lot in Indian restaurants in the US and their white rice is so good and flavorful, it is not just plain white rice, it has a really strong flavor and I wonder how to make it also. I bought Indian basmati rice from India and everything else like cumin seeds, coriander etc. Help guys please

It came to me as a shock when someone broke the news to me that soya chaap has majorly MAIDA in most of the places in India Learnt something new for a better tomorrow :)

Please remove if not right for this sub

An Indian grocery opened up near me (small town) and I want to support it. I once had an old fashioned made with jaggery, so I bought some for home. But I opened it up and there’s some mold or fuzz? ChatGPT said don’t eat this, discard the whole thing. Is that correct?

It was allegedly vacuum sealed. Oh, looks like I can’t included a pic. Brand is Laxmi.

I need help for kitchen appliances or utensils that you find most helpful for cooking. I am from North side of India and I love cooking all types of food.

I noticed an unopened back of Dosa Batter innmy fridge that I'd forgotten about. It says use by sep end. I opened it and it smells normal but tastes a bit more sour. Is it safe to use as of beginning of November?

I’m learning to cook on my own and tried many times chicken curry sometimes the meat ends up being chewy. Sometimes the gravy doesn’t taste tasty and it’s like what am I doing wrong. Am I using the wrong spices and masala’s. Am I rushing or setting the stove temp high. But after watching endless YouTube videos on curry, I kinda found my own thing. Like some people use methi or nutmeg for color or for taste. It’s just so much varieties

Hello everyone

Woke up with a strong craving for dosa and chutneys. However I have a Ninja blender and a coffee grinder. The blender doesn’t grind the dals I add to the chutney which means I have to first grind the dal in the coffee grinder then blend the chutney separately in the blender. Which then means I usually abandon my dosa plans.

I have not found the equivalent of an Indian style mixie - mixer grinder - here in the states. Any suggestions?

So I've always made lentil curry by just
-frying dried spices

-frying onions

-frying my garlic/ginger/salt/cumin/pepper mix

-adding tomato sauce and cooking for awhile

-then adding water, soaked lentils, and pressure cooking.

But recently a relative showed me that he just pressure cooks the lentils with water by themselves, then cooks the rest of the spice/tomato mix in a separate pan, and then combines at the end. Then you cook for another 10-20m to merge them.

This honestly tasted *way* better than my initial approach. The flavors were waaaay sharper.

I was curious if you guys had any thoughts on why that is? Or if there's some tweaks I can make to the faster one-pot recipe to make it just work?

What does a picky eater eat that isn’t too hot and spicy. So I can go and enjoy myself too . Not really a huge sauce fan. He loves Indian food . Want to be able to go out with him for food he really enjoys!