From the Degchi kitchen
Notes on cooking, pantry habits and recipes from the Degchi team.
What to Cook With a Cup of Semolina (Suji)
Half a bag of suji sits at the back of the cupboard for months. One cup of it is breakfast tomorrow, a dessert tonight, or a tray of Gulf cake at the weekend.
What to Cook With a Bag of Frozen Peas
The half-used bag of frozen peas in the freezer door is six dinners waiting: curry, pulao, mince, paneer and more. Here is when each one needs the peas.
What to Cook With a Tin of Chickpeas and Rice
One tin of chickpeas and a cup of rice is a real dinner for three or four. Here are four ways to use them, and the tin-to-dried maths for any recipe.
What to Cook With a Pack of Frozen Paratha
Frozen paratha takes care of the bread. What you need is a topping that takes 15 to 25 minutes, and six of them are here, plus how to cook the paratha itself.
What to Cook With Tinned Tomatoes and Red Lentils
Tinned tomatoes and red lentils are the cupboard pair that never goes off. Here are four dinners from them, and the one timing rule that stops hard lentils.
What to Cook With One Egg and One Potato
One egg and one potato sounds like no dinner at all. With an onion and a few spices it is five different plates, each ready in under 30 minutes.
Baingan Bharta vs Begun Bhorta vs Mutabbal
One method, three results. Baingan bharta is cooked, begun bhorta is raw and sharp, mutabbal is creamy. Here is what changes and what stays the same.
Gulf Weekend Breakfast: Balaleet, Chebab and Khameer
Vermicelli with eggs, saffron pancakes, stuffed folded pastry and soft bread. How to plan a Gulf-style breakfast table for four without cooking everything at once.
South Indian Tiffin Plate: What Goes With What
Idli, dosa, vada, sambar, rasam, curd rice. Which one is breakfast, which is lunch, and which sides actually belong together on one plate.
Hyderabadi, Bombay, Dhaka and Karachi Biryani Compared
Kacchi or pakki, potato or none, yogurt or tomato. This is how four regional biryanis differ in the pot, using amounts from our own recipes.
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