How To Stories

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Buffalo Curd and Kithul TreacleIsha teaches Hosh how to make Dahi - Organic Curd.

Cooking story with quick & easy Dahi recipe, and tips on how temperature affects formation of Yogurt from milk.

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An Ash Smeared Naga Sadhu Smoking PotHow to handle Durvasas? How to deal with people you don’t like?

Why did Rishi Durvaasa curse Indra? Insightful story on sage Durvasa of the Hindu mythology

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Lassi Man...Isha teaches Hosh how to make Chhaach - Traditional Buttermilk, using a simple recipe.

Cooking story with tips on why cream sours, and how Chhaas is different from buttermilk, commercial buttermilk & cultured buttermilk.

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Yogurt savory drink"In India, flavoring ingredients such as asafoetida, black salt, sea salt, fresh ground ginger, green mango, green chilies, pepper, lime or lemon juice, Amla (gooseberry), Jira (cumin seeds), coriander, mint and curry leaves are mixed with Chaach to enhance its digestion-aiding properties."

"Traditional buttermilk contains probiotic microbes which are beneficial to the gut and improve immunity when taken regularly."

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Spicy egg bhurji @ the eggfactory

Isha teaches Hosh how to cook Anda Bhurji, a spicy Indian scrambled eggs recipe.

Cooking story with quick & simple tips on how to make eggs-emplary student food

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Shahjahani KhichdiIsha teaches Hosh how to cook spicy Khichdi - Lentils Rice, a prominent ancient Ayurvedic Satvik diet improvised & served as a popular, convenient comfort food now.

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coconut and pistachio balls (raffaello)Isha teaches Hosh Coconut Balls dessert recipe. Cheap & simple, yet all her guests love this dish.

Cooking story with tips on how to make this quick, easy sweet

 

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basmatiJira Basmati, Cumin Spiced Rice, cooks quick & easy.

But Hosh learns to make his recipe look, smell and taste delicious with Isha's rice cooking & spice use tips

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Tea GradingHow to make traditional spicy tea?

Isha teaches Hosh about Indian culture & gives tea cooking tips.

Informative story with delicious Masala Chai cooking recipe.

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Hummus"I washed chickpeas under running fresh water yesterday," she continued giving him cooking tips, "until the water was clear."

"Then I soaked them overnight in brine in a covered pot. Some cultures soak them in baking soda along with salt too."


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