Indian Recipes
Why a chapati puffs, and why yours does not
The puff is steam trapped between two sealed layers. Everything that prevents it is a leak, and most leaks are…
Recipes
Cooking you can actually repeat. Every recipe on HRITU explains the technique behind it, why the eggs are salted late, why a cake sinks, what the ratio is doing, so the result holds up the second and tenth time you make it. Browse breakfasts, drinks, desserts and Indian home cooking.
Recipes
Caramelised onions take forty minutes, and no recipe changes that
Onions have to lose their water before they can brown. That step takes as long as it takes, which is why the ten-minute version does not exist.
Read more: Caramelised onions take forty minutes, and no recipe changes that
Indian Recipes
Why homemade curd does not set, and the temperature that decides it
Setting curd is keeping a bacterial culture in the narrow band where it works. Almost every failure is milk that…
Indian Recipes
Why paneer goes rubbery, and when to put it in
Paneer is a protein network holding water. Heat makes it contract and squeeze that water out, which is the whole…
Drinks
Why your chai turns bitter, and the boil that causes it
Bitterness in chai is over-extracted tannin. It is a function of time and temperature, and the standard hard ten-minute boil…
Indian Recipes
Dal tadka, and why the tempering goes on at the end
The tempering is not an ingredient you add, it is a way of extracting flavour into fat. Cook it into…
Indian Recipes
Why rice goes sticky, and the two habits that fix it
Sticky rice is loose surface starch. Rinsing removes it, resting finishes the job, and the ratio matters less than either.
Indian Recipes
Aloo paratha: why the filling breaks out, and how to stop it
A paratha that splits and leaks is nearly always a wet filling or a stiff dough. Both are decided before…
Quick & Easy
Besan chilla: the batter is the whole recipe
A chilla that sticks, cracks or tastes raw is almost always a batter problem, and consistency matters more than any…
Indian Recipes
Vegetable poha, and why yours turns to mush
Soggy poha is almost always the wrong thickness of flake, or standing water. Neither is fixed by the recipe.