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.
Breakfast
The four breakfasts worth learning properly, and the single thing that goes wrong with each. Salting the eggs last in a masala omelette, the ratio that decides overnight oats, rinsing rather than soaking poha, and getting the batter right for a besan chilla. Fifteen minutes each, most of them.
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 ingredient in it.
Indian Recipes
The masala omelette, and why you should salt the eggs last
Two things separate a tender masala omelette from a rubbery one, and neither is the recipe: when you add the…
Quick & Easy
Overnight oats: the ratio matters more than the recipe
Overnight oats are a ratio, not a recipe. Get the oats-to-liquid balance and the oat type right and you never…