Degchi
From the Degchi kitchen
Notes on cooking, pantry habits and recipes from the Degchi team.
Suhoor Timetable Ideas: 10, 20 and 35 Minute Menus
The question at 3:40am is not what is healthy, it is what can I make before the time runs out. Three clock-based suhoor menus with minute-by-minute steps.
A Student Meal Plan With One Pot and a Rice Cooker
Two pieces of kit, five weekday dinners. A plan for students with a single hob ring, a rice cooker and about 40 minutes a night.
Two Cook Sessions, Seven Dinners: A Menu for Two
Most recipes serve four, and a couple eats half. Instead of fighting that, cook four dishes in two sessions and let each one cover two nights.
Carrying Mithai: How to Pack Sweets for a Trip or a Gift
A box of sweets in a hot car is a bad idea for some mithai and fine for others. Here is which sweets travel, how to pack the syrupy ones, and when to use a cooler bag.
Summer Drinks From a Desi Pantry: Six Glasses, Five Minutes
It is 40 degrees outside and the fridge has yogurt, limes and a bottle of syrup. Six no-cook drinks from our recipes, sorted by what you already have and how long each takes.
Chai Colour Guide: What Amber, Red-Brown and Pink Mean
The colour of a cup of chai tells you which tradition you are in and whether the boil went right. A guide to amber, red-brown, pale beige and pink, with the clues from our recipes.
Doodh Patti for a Crowd: Scale the Pot, Not Just the Ratio
The doodh patti recipe serves two. Guests arrive and you need ten cups. The numbers scale in a straight line, but the pot, the time and the boil-over risk do not. A practical table inside.
Why Is My Lassi Thin? Yogurt-to-Milk Ratios That Fix It
Your lassi tastes fine but pours like milk. Thickness comes down to the ratio of yogurt to liquid, the yogurt you start with and when you add ice. Numbers from two recipes, plus fixes.
How to Make Karak Chai Stronger (or Milder) Without Bitterness
Strong chai and bitter chai are not the same thing. Four dials control strength: tea per cup, water, boil time and the milk. Here is how to turn each one, with numbers from three recipes.
Saleeg: Creamy Chicken and Rice Porridge, How to Make It
Rice cooked past soft in chicken broth, finished with milk and ghee. The ratios and timings from our recipe, the stirring that keeps it smooth, and how to rescue a pot that sets too firm.
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