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Dadi’s Kitchen
Cooking tips, home tests for adulteration, old kitchen habits and simple recipes. Written for busy kitchens, with a little nostalgia.
Three kitchen tests to check your spices at home
A glass of water tells you more about your haldi, mirch and kali mirch than the label does.
Tadka 101: which spice goes in first, and why
Hing before jeera, mirch off the flame. The order of a tadka decides how your dal tastes.
Kachi ghani vs refined oil: what's the difference?
Why our grandparents' kitchens never had refined oil, and what changes when you switch back.
Makhana five ways, from 2-minute snack to kheer
One pack of makhana, five very different things to make with it.
How to store spices so they stay fresh (even in monsoon)
Steam, sunlight and wet spoons ruin more masala than time does.
Dadi's winter kadha, measured properly
The kadha every Indian home makes when the weather turns, written down with real quantities.
Garam masala: why it always goes in last
Add it too early and the aroma cooks away. A short guide to finishing spices.
Why dadi soaked badam overnight
Five soaked almonds every morning: an old habit and the reasons behind it.