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Showing posts with the label Kitchen Science

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Why Tadka Is Added at the End: The Science Behind Tempering

Posted by Neerja Bhatnagar on July 29, 2026

cooking tips Cumin curry leaves dal Food Science ghee Indian cooking Kitchen Science mustard seeds Petpuja spices Tadka Tempering Top post on indiblogger

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Why Leftover Indian Food Often Tastes Better the Next Day

Posted by Neerja Bhatnagar on July 24, 2026

biryani chole cooking tips Food Science food storage Healthy Eating Indian Food Kitchen Science leftover food Petpuja rajma reheating food sambhar

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Fermentation in Indian Cuisine

Posted by Neerja Bhatnagar on October 27, 2023

Fermentation Fermentation in Indian Cuisine Gourmet Indian Indian cuisine Kitchen Science Petpuja.com

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The Art and Science of Fermentation: From Sauerkraut to Kombucha

Posted by Neerja Bhatnagar on October 27, 2023

awsome_foodie Fermentation Flavourful healthy food Kitchen Science Petpuja Petpuja.com Top post on indiblogger

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Behind the Bubbles: The Science of Carbonation in Drinks

Posted by Neerja Bhatnagar on October 20, 2023

Alcohol beer Carbonated Drinks champagne Coke cola Kitchen Science Science Soda Sprite Thumsup Top post on indiblogger

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Why Food Sticks to Stainless Steel Pans

Posted by Neerja Bhatnagar on October 07, 2023

Best kichen practices Kitchen Hacks Kitchen Science Petpuja Petpuja.com Stainless Steel Top post on indiblogger Why food sticks?

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Tripura Queen Pineapple: The GI-Tagged Royal Fruit Winning Global Recognition

AI image A Sweet Memory from Childhood Before I tell you about Tripura's famous Queen Pineapple, let me share a small childhood memory. Growing up in Hisar, Haryana, we did not see pineapple very often. In those days, transportation networks were limited, and most towns depended largely on locally grown fruits and vegetables. Seasonal produce arrived in abundance, but exotic fruits were occasional treats. Every summer vacation, we would travel to Delhi to spend time at my nani's house. I still remember how excited I would be when my mausi, Kusum Aunty, sometimes brought home a pineapple. It felt special, almost luxurious. The fruit was carefully sliced and shared among everyone. What I loved most was its unique taste—sweet, yet pleasantly tangy. In fact, I remember it being more tangy than sweet! As the years passed, India’s transportation and supply chains improved dramatically. Pineapples gradually became available in Hisar as well, though nowhere near as abundantly as they a...

Sawan Foods to Eat As Per Ayurveda: What Your Gut, God & Grandma Agree On!

When the Sky Weeps, Let Your Stomach Rejoice—The Ayurvedic Way! Sawan (or Shravan Maas ) isn’t just about bhajans, barish, and belpatra—this sacred monsoon month is also a cosmic signal for your stomach to slow down, detox, and tune in. According to Ayurveda , the rains dilute digestive fire ( Agni ), making heavy or greasy food a strict no-no (yes, we’re side-eyeing that samosa). But worry not, fellow foodie! PetPuja is here with a delicious list of what to eat during Sawan , balancing tradition, taste, and tummy . Why Eat Differently in Sawan? In Ayurveda, seasonal eating is key. During monsoons: Digestion becomes sluggish due to increased humidity The risk of infections (think stomach bugs) is high Vata and Pitta doshas tend to go out of balance Hence, Sawan is the perfect time for a Satvik, plant-based, clean diet, which aligns beautifully with traditional Shravan fasting rituals. Top Ayurvedic Foods to Eat in Sawan 1. Lauki (Bottle Gourd) – The Underdog ...

FOOD ITEMS FROM "Q"

"Q" is an alphabet, not many food items start with. I would like to recorrect this - not many Indian food items start from "Q". Anyway, now, as they say, the world is shrinking (literally and metaphorically too), so let us take food items from Q, irrespective of their origins. Before listing the other food items, I will share what comes to my mind with Q - this one is everybody's favourite - Quaker's oats. Quaker is a popular brand that produces many healthy(?) breakfast options. The other is Quesadilla is a Mexican Pic Wikipedia dish made with a tortilla filled with cheese and other fillings. There is a post in my blog about it. Please do check here . It has an Indian cousin invented by Indian mothers made with the available leftover roti and sabzi. :) Even Quinoa (pronounced as k iː n . w ɑ) is something we have recently introduced to. When I read about it and searched online, I found it very expensive. But to my Pic : Wikipedia surprise, I went to...

Lost Recipes of Rajasthan: A Culinary Treasure Trove Worth Reviving

A recent visit to Shree Kesariya Veg in Apnu Ahmedabad turned out to be more than just a delicious outing — it became the inspiration for this blog post. Sitting in that warm, aromatic dining space, enjoying authentic kaair sangri , rich rabri , and the beautifully patterned Khoba Roti , I was struck by how deeply rooted these dishes are in Rajasthani culture — and how rare it is to find them on everyday menus now. That meal wasn’t just satisfying; it was a reminder. A reminder that so many traditional Rajasthani recipes, once staples of royal thalis and village kitchens, are slowly vanishing from modern plates. This blog post is an effort to bring those lost recipes back into the spotlight — to honour their origins, explore their stories, and encourage more people to cook, taste, and preserve them. Why These Recipes Matter More Than Ever Rajasthan’s harsh desert climate shaped a cuisine of remarkable resilience and creativity. These recipes evolved with ingredients that were lo...

Why Food Sticks to Stainless Steel Pans

Stainless steel pans are a staple in almost every Indian kitchen due to their durability and resistance to food reactions. However, they do come with their fair share of challenges, one of the most common being food sticking to the surface. Let us find out the science behind why food sticks to stainless steel pans. I will share some valuable tips to prevent it. Instagram | Facebook | YouTube | Twitter | Podcast | Why Does Food Stick to Stainless Steel Pans? The phenomenon of food sticking to stainless steel pans is primarily a result of chemical bonds formed between the food and the metal surface of the pan. These bonds can be relatively weak van der Waals forces or covalent bonds. Listen to the podcast here . Protein-rich foods are especially prone to sticking, as the proteins can form complexes with metal atoms, such as iron, in the pan. Preventing Sticking: The Role of Hot Oil One effective way to prevent food from sticking to sta...

APPAM PATRA

Prestige Appam patra Last week, while scanning the news on Google news, I saw a news item from NDTV about weight loss in my personalized news items . I checked my weight and found that I have gained 4 kg in the last one and a half month while vacationing with my sister. Now, how does Google know of my weight when I am not using any of the smart watches or bands. 😁 I felt jittery :) Though not a calorie conscious person but an exercise lover, this intervention from Google has changed me. Suddenly I have started googling for low calorie foods. I come across some some fried recipes made without oil in appam patra. Wow, so now no one can stop me from getting back to my lighter version. I ordered Prestige appam patra with 7 holes from apni dukan - Amazon. I tried three recipes and found all of them tasty minus the extra calories. Rawa Fritters 1. Add one measure of roasted rawa / sooji. 2. Add half a measure of sour curd. 3. Add finally diced onion, tomato, ...

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