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Ingredient Information
Indian Rice Guide – Types, Uses & How to Choose the Right Rice
Indian Rice Guide – Types, Uses & How to Choose
India produces a wide range of rice varieties, each shaped by regional climate, cultivation methods and culinary traditions. Grain length, texture, starch content and aroma differ significantly between types. Choosing the right rice depends not only on the dish you are preparing, but also on the texture and cooking style you prefer. This guide explains the key differences clearly and helps you understand how to select the most suitable rice for everyday meals, festive dishes and traditional preparations in European kitchens.
Different Indian rice varieties shown side by side for visual comparison.
From long-grain basmati used for biryani and pulao to medium-grain varieties such as Sona Masoori and Ponni for daily South Indian meals, each type behaves differently when cooked. Kerala Matta offers a denser, earthy texture, while Idli rice is selected specifically for fermentation. Understanding these distinctions ensures better results in flavour, structure and overall meal balance.
Dosa & Dosa Batter Guide (EU Fermentation + Crispiness Focus)
Dosa is a fermented rice and lentil crepe originating from South India, known for its delicate crispness or soft interior depending on preparation technique. Achieving the right texture depends on batter ratio, fermentation quality, spreading method and pan temperature.
In European kitchens, climate and cookware differences can affect fermentation and crispness. This guide explains the science behind dosa texture, how to adjust batter for crisp or soft results, and how to troubleshoot common issues such as sticking or uneven browning.
It also introduces millet-based variations for those exploring alternative grains while maintaining traditional fermentation methods.
Idli & Idli Batter Guide – How to Make Soft Idlies in European Kitchens
Idli is a traditional South Indian steamed rice cake made from a fermented batter of rice and lentils. Achieving soft, fluffy idlies depends on correct rice selection, proper soaking ratios and controlled fermentation — factors that can vary significantly in European climates.
This guide explains how to prepare idli batter from scratch, how to ferment successfully in colder environments, and how to troubleshoot common issues such as dense or flat idlies. It also includes guidance for those using ready-made batter and tips for achieving consistently soft results.
By understanding the role of medium-grain idli rice, urad dal quality and fermentation temperature, home cooks in Europe can recreate authentic texture without specialised equipment.
Kerala Matta Rice – How to Cook It Properly (Pressure Cooker & Pot Method)
Kerala Matta Rice, also known as Palakkadan Matta or Kerala red rice, is a traditional parboiled rice variety with a dense texture and earthy flavour. Unlike regular white rice, Matta rice requires a different cooking approach due to its thicker grain and outer layer.
This guide explains how to cook Kerala Matta Rice properly using both pressure cooker and pot methods. When prepared correctly, the grains remain firm yet fully cooked, making them suitable for traditional Kerala meals such as Sadya or everyday plate rice.
Understanding soaking time, water ratio and cooking duration is essential to achieving the right texture. This step-by-step guide is designed for European kitchens using standard cookware while maintaining authentic results.
Is Ragi Millet an Excellent Addition to Your Baby's Diet?
Ragi Flour for infants & Babies: Is It Good For Them? Should you introduce them to these tasty and healthy food habits?
Tea: a brief history of how simple blended leaves conquered people and time.
It is impossible to think about most Asian cultures and not instantaneously link them to gastronomy. These countries are known for many important and remarkable dishes that have made their way across borders and reached the whole world with unique flavours, colours and aroma.
Sattu- Multigrain Vegan Source of Protein
Made from grounded celery, grains, dried nuts and/or grams, Sattu can also be called Chattu and even satwa, depending on the country and state. Before it became world famous and desired, this type of flour was simply made with the help of an iron vessel. This container had been where the mixture of different ingredients was blended, grounded and transformed into dry powder.
According to ancient knowledge and recent studies, consumption of this mixture can prevent lethargy and boost energy. Besides protein, Sattu ads iron, magnesium, manganese and insoluble fibre, which benefits intestines and the whole digestion process.
Uttarakhandi Phanu - a multi-lentils curry recipe from hills
Phanu, or Phanoo, has its origin in the Himalaya’s hilly locations. Remarkable to all the ones that visit it, the place is commonly known for its natural beauty, with outstanding scenarios and incredible mountains. Not only amazing pictures will be taken from there, but also this almost impossible mission to get so delighted by a meal once again.
Uttarakhand Aloo Tamatar Ka Jhol - Thin Tomato Gravy with aromatic spices of North India
Easily defined as one of the most appreciated destinies for local and foreigner travellers in North India, Uttarakhand is known for its natural beauty, scenic views, yoga and Ayurveda roots and an aromatic, flavourful and nutritive cuisine.
Neem: a powerful tree from the roots to its seeds
Although it’s been used in Asia as a powerful resource for centuries, Neem has also called the attention of scientists and specialists from many other countries in the past years and deeply studied since then. Found in South Asian countries, like Pakistan, Sri Lanka, Malaysia, Indonesia and Thailand, it was in India, where it is named Neemba, that its use became popular and an essential element for Ayurvedic therapists and family’s medicine.
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