Degchi
From the Degchi kitchen
Notes on cooking, pantry habits and recipes from the Degchi team.
Halwa Types Compared: Suji, Gajar, Zarda and More
Halwa is a method more than a recipe: fry something in fat, add sugar and liquid, cook until it holds. Here are three versions with the ratios that matter.
Jalebi at Home: Batter, Syrup and Why They Go Limp
Crisp jalebi depends on two temperatures and one thickness. Learn those three and the swirl is just practice.
Rasmalai at Home: Soft Chenna Discs That Don't Turn Rubbery
Rasmalai is milk, acid, a gentle simmer and more milk. Four small decisions decide whether the discs are cloud-soft or rubber.
Kashmiri Pink Chai (Noon Chai): Why It Turns Pink
Pink chai is not tinted. It is a chemical colour change that needs a long boil and a pinch of baking soda. Here is how to get it and what to do when it stays brown.
How to Store Atta Without Bugs or a Stale Smell
Atta is whole wheat flour, and the germ oil in it turns rancid and attracts weevils faster than white flour. A few container habits make a 10 kg sack last.
Does Soaking Daal Matter? Which Lentils Need It
Soaking is not a rule for every lentil. Some cook faster with it, some barely change, and some should never be soaked overnight in warm weather.
Masoor vs Moong vs Chana Daal: Which One Tonight?
Three daals that look similar in a packet cook completely differently. Pick by the time you have, not the colour.
Which Tawa for Roti and Paratha? Iron, Cast Iron or Non-Stick
A tawa is the pan a flatbread lives on. The right one depends on what you cook most: soft rotis, flaky parathas or dosa.
A Desi Weekly Dinner Menu for Two, Seven Nights
Cooking for two means leftovers or waste. This plan reuses ingredients across seven dinners so the fridge empties by Sunday.
Why Is My Biryani Bland? Salt, Masala and Layering
Biryani goes bland when the salt, the masala and the steam are not working together. Check each layer in the pot, from marinade to rest, and fix the one that is weak.
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