How To Stories
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
Jira 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
How to make traditional spicy tea?
Isha teaches Hosh about Indian culture & gives tea cooking tips.
Informative story with delicious Masala Chai cooking recipe.
"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."
How 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
"Tamatar Basmati is quick and easy to make, yet it turns out looking rich and tasting delicious."
"Basmati fragrance is compromised a bit because tomato has a powerful flavor, but the dish gets compensated for that as tomato also lends the dish its rich color lavishly."
"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."
"Is this the only way to marinate Ma, or do you improvise in that as well?" asked Hosh happily.
"Life is so rich son," she answered, "so full of options, that there is always scope to do anything in life differently. Learn this first, and then remind me next week to tell you more."
Isha teaches Hosh how to cook spicy Khichdi - Lentils Rice, a prominent ancient Ayurvedic Satvik diet improvised & served as a popular, convenient comfort food now.
“Marinates are popular because they flavor foods well, make them taste juicier as well as tenderize tougher cuts of meat."
"But too much acid is bad for organic matter, so depending on what is being marinated with what, this process can last seconds or days. The trick is in getting the balance of acid, oil, time and spice right.”