From Siddhi’s kitchen notebook
The Cooking with Siddhi blog
Cooking guides, weekly meal plans and festive menus from Siddhi’s kitchen.
Latest from the notebook
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Saffron and Cardamom in Indian Sweets and Drinks
How much saffron and cardamom Siddhi uses in kheer, kulfi, halwa, ladoo, chai and thandai, whether she soaks or crushes them, and when they go in.
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Kitchen Fixes: Too Salty, Too Watery, Too Thick (and Other Rescues)
How to rescue dal, kadhi and gravy that turned out too salty, too watery, too thick, too spicy or lumpy, and why…
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How to Make Hung Curd at Home (and What to Make With It)
How to strain curd into thick hung curd at home: the cloth, the time, how much curd to start with, and the…
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Indian Kitchen Measures: Cup, Spoon, Katori and Grams
What a cup, tablespoon and teaspoon hold in ml, why a katori is not a cup, and cup-to-gram weights for flour, sugar,…
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The Spices in Siddhi’s Kitchen: Which Spice Goes Into Which Recipe
A map of the spices in Siddhi’s masala dabba and the recipes each one goes into, from cumin and hing to cardamom…
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Rice for Pulao, Fried Rice and Flavoured Rice: How Siddhi Does It
Siddhi’s three ways with rice: pulao cooked and rested in its own steam, fried rice from 90% cooked rice, and flavoured rice…
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How to Fry Pakoda, Vada and Cutlets: Oil Heat, Flame and Draining
How Siddhi fries her snacks: when the oil is ready, which flame each pakoda, vada and cutlet needs, and why hot oil…
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Cooking With Jaggery: How Siddhi Makes Til Chikki, Peanut Ladoo and Sukhdi
How Siddhi melts jaggery for til chikki, peanut ladoo and sukhdi: the ghee, the flame, when to add the next ingredient and…
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How to Thicken Milk for Kheer and Kulfi (Without Khoya)
How Siddhi cooks milk down for kulfi and kheer: the water trick, the flame, scraping the sides, and how far to reduce…
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How to Cook Dal and Khichdi in a Pressure Cooker: Water, Flame and Whistles
How Siddhi pressure cooks dal and khichdi: the soaking, water, flame and whistle counts from her own recipes, side by side.