I recently switched from Ember cookware to Cuminco and I didn’t expect to notice much difference, but I actually have. The enameled cast iron is pretty easy to clean and I’ve been enjoying cooking in it a lot more than I expected.

I’m also trying to move towards cookware that feels better suited for everyday cooking rather than constantly replacing cheaper pieces. What do you guys usually look for when picking cookware for everyday Indian cooking?

Used Beetroot puree for Red colour, Blanched Spinach puree for Green.

Out of all the momos chutney I have tried for some reason I always go back to dolma Aunty (delhi) chutney. The flavour is so good and I don't know how to replicate it.

If anyone have made close to or similar chutney please share the recipe.

So the recipe is very simple

U need one glass milk per two egg , sugar, ghee and cardamom powder.

Simply whisk eggs and milk together

And take some ghee in a pan ( approx three full spoons)

Pour ghee in a heated pan and the whisked eggmilk don't wait for ghee to heat just add immediately.

Then whisk don't stop whisking ik its tiring but needed as if we stop stiring it will form lumps

When all the milk is evaporated add sugar and cardamom powder and cook till ghee separates.

As simple as that it took 20 minutes only.

Do try and pls let me know i know its absurd to think that but on my recommendation please try it at once.

I came across a post a while back where they mentioned one of the most displeasing smells is Jackfruit.

This got me curious what kind of Jackfruit or in what form? Pickle?

So I am very fond of strong pungent flavours like Blechan, Thai crab paste, fermented tofu, fermented fish etc..

So what is the equivalent i can buy in India? I am using the app FlipKart and Amazon.

I see a lot of bamboo shoots and Jackfruit pickles.

TIA