Degchi
From the Degchi kitchen
Notes on cooking, pantry habits and recipes from the Degchi team.
Why Did My Kheer Curdle? Milk, Heat and Jaggery
Kheer and payesh split when milk meets acid, sudden heat or stale dairy. Here is how to tell what went wrong, what to salvage, and how to keep the next pot smooth.
Why Do My Rotis Turn Hard? Dough, Tawa and Storage
Hard rotis come from the dough, the tawa or the way they sit afterwards. Find which stage is the culprit and fix it, then bring yesterday's batch back to life.
Why Is My Rice Sticky or Gluey? Fixes for Plain Rice
Sticky rice comes from surface starch, extra water or too much stirring. Here are two methods that give separate grains, plus rescues for a pot that has already gone gluey.
Why Won't My Daal Soften? Causes and Fixes
When daal stays firm no matter how long it boils, the lentils are not always the problem. Check these six causes, then use the rescue steps for a pot that is already on the stove.
Why Does My Curry Curdle? Yogurt in Qorma and Korma
Grainy, separated yogurt gravy is almost always a heat or timing problem. Here is how to stop it in qorma and korma and what to do when it has already happened.
How to Fix Salty Daal, Pulao and Dry Sabzi
A salty pot of daal and a salty tray of pulao need different rescues. Here is what to do for each, with amounts, and when to just serve it differently.
Why Is My Curry Too Sour? Tomato, Yogurt and Fixes
Sour curry usually traces back to one of four ingredients. Work out which one went in heavy, fix the pot tonight, and change one step next time.
Why Is My Curry Oily? Oil Separation vs a Split Gravy
In many desi recipes, oil rising to the top is the signal to move on. A curdled yogurt gravy is a different problem. Here is how to tell them apart and fix both.
How to Fix a Salty Curry (and a Sour One)
Dilute, add bulk, add acid or fat. The potato trick barely works. Here is a symptom-to-fix table for salty, sour and harsh curries, with real recipe examples.
How Long Do Spices Last? Whole vs Ground
Old spices rarely turn dangerous, they just fade. Here is how long whole and ground spices keep their flavour, how to test a jar, and how to store them.
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