Why is Indian food so spicy? This is the one question that you always get to hear from people who try Indian food for the first time or are generally averse to spicy food. So, what’s the truth behind this myth? Is Indian food really that spicy? Let’s dive deep into this topic and find…
Dosa can be reheated using different methods, including tawa and microwave ovens. Both these methods are effective in regaining the crispy texture of the leftover dosas. However, you need to maintain a suitable flame and cooking time to ensure it doesn’t burn or turn soft. Also, it’s not possible to make some dosas crispy again. …
Sarson ka saag is a traditional Punjabi dish and is often made during the winter season in India. It doesn’t require too many ingredients, but you must have sarson leaves to prepare this recipe at home. Without these leaves, the dish won’t taste the same, and there aren’t many alternatives to it as well. In…
Paneer is one of the key ingredients in many vegetarian Indian dishes, and you can use it to prepare gravy as well as dry dishes. Most restaurants prepare a specific type of paneer gravy dishes, but these dishes are not easy to replicate in home kitchens. They also require more time to cook. More importantly,…
Basmati rice is often used in Indian cooking, especially for making dishes like biryani and pulao. It is a long-grain rice and needs to be rinsed thoroughly before cooking. You shouldn’t cook the rice directly using the pressure cooker method or pot-cooking method. This way, you won’t get the desired texture for your basmati rice….
