Archive: 2025/12

Yes, you can safely put raw chicken into a curry - and it’s how most traditional recipes work. Learn how to do it right, avoid common mistakes, and get juicy, flavorful results every time.

Paneer and tofu both offer protein for weight loss, but tofu is lower in calories and saturated fat, making it the smarter daily choice. Homemade paneer can fit in moderation, but overuse slows progress.

Discover which Indian fruits are surprisingly high in protein - jackfruit, guava, jamun, ber, and amla - and how to use them as healthy, plant-based snacks to boost your daily protein intake without meat or supplements.

Chutney has no exact English equivalent, but it's closest to a spiced fruit relish or savory jam. Learn its regional names, substitutes, and why it stands apart from salsa, jam, or relish.

Avoid these common biryani mistakes - wrong rice, overcooked grains, skipping dum cooking, and poor layering - to make restaurant-quality biryani at home every time.

Jains avoid carrots and other root vegetables due to their belief in non-violence toward all living beings. This practice stems from spiritual principles, not diet trends, and reflects a deep commitment to minimizing harm in everyday life.

Chicken tikka masala is the most popular Indian dish worldwide, loved for its creamy, mild flavor and easy adaptability. Though created in the UK, it's now a global favorite and a gateway to Indian cuisine.

Dosa batter becomes sour due to natural fermentation by lactic acid bacteria, which improves flavor, texture, and digestion. Learn why this happens, how to control it, and how to fix common problems.

Learn why your dosa batter isn't crispy and how to fix it with the right rice-to-dal ratio, fermentation time, griddle heat, and oil technique for perfect results every time.

Learn the right soaking times for different types of dal to get perfect texture every time. Save time, improve digestion, and make your dal tastier with these simple, proven tips.