Category: Indian cooking

Many people confuse regular and glutinous rice flour due to the misleading terminology. Contrary to this misconception, Laxmi rice flour is not glutinous, but rather a versatile, gluten-free product made from finely milled fresh white rice.

According to food safety guidelines, perishable cooked dishes should not be stored in the refrigerator for more than 3 to 4 days. The shelf life of sabudana, also known as tapioca pearls, depends heavily on whether it is raw, soaked, or cooked and how it is stored. Understanding these factors is crucial for preserving its texture and preventing spoilage, as leaving it out for too long can result in a mushy or unsafe product.

While traditional dosa batter is made from just rice and urad dal, a small percentage of home cooks and chefs add a tiny amount of sugar. The question of whether sugar is added in dosa batter often surprises many, as the practice is not universal and is tied to specific culinary goals.

Soaking masoor dal before cooking can reduce cooking time by up to 50%. The precise amount of time needed to soak masoor dal in water, however, varies depending on the type of lentil and your intended cooking method. While some recipes suggest as little as 30 minutes, others call for several hours to achieve the best texture and digestion benefits. This guide will break down the ideal soaking times for perfectly cooked masoor dal.

According to a 2025 study in the *Journal of Family Medicine and Primary Care*, edible oil consumption in Indian households has risen significantly, contributing to an increase in non-communicable diseases. This makes the question of which is the healthiest oil for cooking in India more important than ever for maintaining good health.

While many whole legumes, such as green moong beans and chickpeas, readily sprout, toor dal consistently fails to germinate. This leads many home cooks to ask: **Why can't toor dal be sprouted?** The simple, scientific reason is that the product you buy is a split, processed pulse, not an intact, whole seed.

According to nutrition experts, a standard katori typically holds around 100-150 grams of cooked food, though this can vary significantly based on size and thickness. Understanding precisely how much is 1 katori dal is crucial for anyone monitoring their dietary intake or practicing mindful portion control.

During Navratri and other sacred observances, many Indian traditions require abstaining from regular grains, legumes, and even certain oils. Choosing the right cooking medium is crucial not only for adhering to religious guidelines but also for ensuring meals remain wholesome and easy to digest during a period of modified eating.

Over 3.5 crore Indian households trust Aashirvaad for their daily bread, making it one of India's leading atta brands. The specific type of wheat used is a key factor behind its popularity, determining the flour's texture, taste, and nutritional value.

Over 75% of Indian households historically rely on native oils like mustard, ghee, or coconut for their daily cooking. The question, 'is olive oil ideal for Indian cooking?' arises as health-conscious consumers look for alternatives with proven benefits, but the answer depends heavily on the type of olive oil and the cooking method used.