Every individual has his/her own choice, taste and style of cooking. So the outcome of recipes is factor of several elements. I am sharing some of my experiences and tips through this blog. Here are some of the frequently asked questions. If you do not find any answer here please feel free to drop me a comment or mail me at firstname.lastname@example.org.
HOW DID YOU START WRITING FOOD BLOG
Cooking is my passion. When I started cooking on my own, I experimented with recipes from different cuisines and started making my own variations based on availability of ingredients and catering to my family’s preferences. Some of these dishes created memories for my family so I started noting down the recipes and then decided to share it with rest of the world.
CAN I USE YOUR RECIPES ON MY SITE
No, I really put in lot of hard work to write, take pictures and provide unique content. If you post it on any media/blog without permission and due credits it will have negative impact on my blog. All my contents are copyrighted. You are encouraged to share it after seeking my permission. If you are sharing any images please link back to my post directly
YOUR RECIPE DIDN’T WORK FOR ME. WHAT WENT WRONG
I cannot answer it unless I know what steps you have followed for the recipe. All the recipes on my blog are tried and tested. Please drop me a comment on what went wrong and I would be happy to figure out and help you. Trial and error is what I have done to learn cooking and baking. I hope you do the same.
WHY IS THE AMOUNT OF FLOUR USED IN BAKING DIFFERENT FOR ME
The type and quality of flour varies between brands and the weather conditions also influences the amount of flour required in the recipe . Generally you should provide a leeway for about 1/4 to 1/3 cup of flour (addition or subtraction). Even I experience this situation occasionally. However, I make sure I record and report the exact amount of flour that I have used in each recipe.
CAN I SUBSTITUTE ACTIVE DRY YEAST WITH INSTANT YEAST
Instant yeast contains more living cells than active dry yeast. So when substituting active dry yeast with instant yeast, reduce the amount and add it to the dry ingredients. The rise time will also be lesser than that mentioned in the recipe. I always use active dry yeast. So 1 packet ( 2 1/4 tsp) is equal to 1 1/2 tsp of instant yeast.
WHY DO YOU ALWAYS ASK TO VARY THE SPICE LEVEL IN THE RECIPE
My family loves spicy food. Depending on the level of spiciness preferred by your family loves vary the spice amount accordingly. The chilies and chile powder that you get in India have different level of spiciness than the one that I get here.
I AM VEGAN / VEGETARIAN. CAN YOU GIVE ME SUBSTITUTE FOR EGG
Yes. For 1 egg you can add 1/4 cup of Banana puree or yogurt or sour cream or vegetable oil or applesauce.
WHAT CAN I SUBSTITUTE FOR JAGGERY / MOLASSES
You can substitute jaggery with brown sugar or sugar and molasses with honey.
I CANNOT FIND GREEN CHILIES HERE. IS THERE ANY SUBSTITUTE
You can substitute it with serrano pepper or jalapeno pepper. The spiciness varies accordingly.
WHAT COCONUT DO YOU USE. FRESH OR DRY
I always use dry coconut in my recipe as it is readily available here. But the dishes always taste good when fresh coconut is used.
WHY DON’T YOU POST NON-VEG RECIPES
I have started preparing it now on readers demand and will try to post often.
CAN I USE SUBSTITUTE WHEAT FLOUR FOR ALL PURPOSE FLOUR / MAIDA TO MAKE IT HEALTHY
Yes, you can. But the taste and texture will change. It will make your bread more denser and the amount of flour will have to varied accordingly in the recipe.
WHAT TYPE OF CHILE POWDER YOU USE
I use chilie powder from different brands of Indian origin. The color and spiciness of the chilie varies between brands, and also between batches of the same brand. Some chilie powders are spicier whereas the others are very mild. You can also use cayenne pepper powder for heat and to give your dish a nice color use paprika or kashmiri red chile powder.
WHERE CAN I FIND VEGAN AND GLUTEN FREE RECIPES
WHY ARE THE RECIPES WITH WORCESTERSHIRE SAUCE CATEGORIZED AS VEGAN
I always check the ingredient list on the sauce bottle before I use it. The brands that I buy are vegetarian / vegan and does not contain any animal or fish product.
WHAT IS A SUBSTITUTE FOR TAMARIND
Tamarind is easily available in Asian stores. If you cannot find it, you can substitute it with tomato or lemon juice.
HOW CAN I GET YOUR RECIPES EASILY