20
Jun
Ingredients
Some small size eggplants(25 to 30)
25 to 30 garlic
½ tbsp cumin seeds
8 to 10 black pepper
1 tbps coriander seeds
5 to 8 dry red chilies
1/3rd tbsp fennel seeds
1...
20
Jun
Indians hate to waste things, whether it is clothes or food. Even edible oils are reused multiple times. But do you have any clue that just by saving a few bucks per month, you...
07
May
You picked a good oil. You spent money on it.
But your food is still unhealthy. The problem is not the oil. It’s how you cook.
Mistake 1: Heating Your Oil Until It Smokes
If your oil...
07
May
Inside most Indian kitchens, we usually find one bottle of oil. Maybe two.
And the same oil gets used for everything - tadka, frying, even parathas on the tawa.
This is practical. But it may...
07
May
Achar is a memory in almost every Indian home. A jar kept in the sun, the strong smell of mustard oil and spices in the kitchen, a grandmother turning the jar daily and saying,...
07
May
Something strange has been happening on Indian social media over the last few years.
Refined oil : the same bottle that has been sitting in Indian kitchens for generations has been declared a slow poison....
07
May
Walk into any bakery in Kanpur, Nagpur or Surat, and you'll find vanaspati sitting quietly on the shelf doing its job. Making the biscuit crumble just right. Giving the halwa the flavour, keeping the...
07
May
Mustard oil has been in Indian kitchens for generations.
From dal tadka to achaar to sarson ka saag, it’s not just oil, it’s part of our food culture.
But recently, one question keeps coming up: “Is...
07
May
When you're cooking, do you just tilt the oil bottle and let it flow? We all do it. That quick "thoda sa hi daala hai" move? That is adding way more calories than you...
07
May
The Kitchen Reality We All Know
You heat the pan… grab the oil bottle… pour “just a little”…
…and suddenly your sabzi is swimming.
We don’t measure. We guess.
A quick tilt of the bottle. Maybe a second...