PETPUJA. COM

Welcome to Petpuja.com, where we savour every aspect of food! From cooking delicious recipes to unravelling food myths, we're your culinary companion. Join us as we explore the science, history, and stories behind every bite. Subscribe now and embark on a flavorful journey with us!

Search This Blog

Home
About
Media Coverage & Launch Submissions
Media
Top Post on Indiblogger
Top Post on Blogchatter

Showing posts with the label Tadka

View all

Posts

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

Posted by Neerja Bhatnagar on July 29, 2026

Get link
Facebook
X
Pinterest
Email
Other Apps

Indian Cooking Techniques: A Deep Dive into Tadka, Dum, and Clay Pot Cooking

Posted by Neerja Bhatnagar on August 20, 2024

Authentic Indian Cooking Clay Pot Cooking Culinary Science Dum Cooking Indian Cooking Techniques Indian cuisine Indian spices Slow Cooking Tadka Tempering Top post on indiblogger Traditional Cooking

Get link
Facebook
X
Pinterest
Email
Other Apps

Partner Feature

Want your food brand, restaurant launch, or culinary product featured prominently right here for 30 days? Visit our Media Submissions page to reserve this spot!

Podcast - PETPUJA DOT COM

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...

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...

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 ...

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...

Those Lost Fruits

My father has crossed 90 years of his existence on the planet last July. These days, he remembers the good old days very often. Papa @ 90 Today while having breakfast, he saw the Indian fruit "ber" (Indian Jujuba) in the fruit basket on the dining table. We usually get nice quality "ber" at this time of the year, just before Shiv Ratri. As he looked at the basket full of seasonal fruits, he asked pointing to "ber" fruit -"what is this?" With age, he seems to forget many things. 😔 When I told him the name, he went back into his childhood days in the city of Karnal in Haryana. "There were many orchards of "ber" and we children used to go and climb the trees to eat the fresh fruit. The orchard owners never told us to go but encouraged us to take some fruits for the siblings." He was fondly remembering those days. There was another type of small red coloured berry, called - झड़बेरी - झाड़ी के बेर. The colour, taste and the addi...