Here are a few frequently asked questions:
The first ingredient you need to use is love. Whenever you prepare something for yourself or your loved ones do it joyfully. Remember you are not only feeding your family the dish you have prepared but also your emotions while cooking it. Ground yourself. Cook with joy, serve with love.
Tadka is an Indian cooking technique where whole spices are briefly fried in hot oil or ghee to release their aroma and flavor. The spiced oil is then mixed into a dish or poured on top, adding fragrance that define many desi cuisine, especially dals and curries.
Bone-in chicken is generally more flavorful than boneless chicken because the bones and surrounding connective tissue add richness and depth as they cook, helping the meat stay moist and absorb seasoning. Boneless chicken is more convenient and cooks faster, but it often lacks the same intensity of flavor that develops when meat is cooked on the bone.
Maybe it lacks Nani’s touch of love? Just kidding. Recipes rely on precision, patience, and timing. Small details such as measuring accurately, letting ingredients cook long enough, and adding them at the right moment make a big difference in flavor and end result. Ultimately you make something enough times it will come naturally to you. Just stay at it.
Fresh okra or guvar is generally better than frozen because it has a firmer texture, which helps prevent sogginess and sliminess during cooking. Fresh pods also hold their shape better and caramelize more easily, making them ideal for stir-fries and curries where texture and freshness matter.
Olive oil and avocado oil. Olive oil brings flavor and heart-healthy fats, making it great for everyday cooking. Avocado oil has a high smoke point and a clean taste, so it is good for searing and high-temperature cooking. Keep both, use each where it works best.
Soak the meat in vinegar water rinse (water mixed with 1 tsp of vinegar) for about 10 minutes. Then rinse well and pat dry. Cook in the usual way.