مطبخ نيترا
Nitra Kitchen Guides
أدلة عملية لأساسيات المطبخ الهندي: كيف تختار الأرز والعدس والبهارات والزعفران، وكيف تطبخها جيداً، وكيف تحفظها.
A Vegetarian Iftar and Eid Menu with Indian Flavours
A complete vegetarian iftar and Eid menu with Indian flavours, from sharbat and chaat to biryani and kheer, with quantities for 8 guests and a timing plan.
The Indian Pantry Starter List for UAE Kitchens
A starter list for an Indian pantry in the UAE: rice, dals, spices, flour, oil, pastes and chutneys, with starter quantities and storage tips.
How to Use and Store Saffron in Your Kitchen
How to bloom saffron, how many threads to use for biryani, kheer and drinks, how to check quality and how to store it so colour and aroma last.
Indian Dal Types Explained: Toor, Moong, Masoor, Chana and Urad
What toor, moong, masoor, chana and urad dal are, how long to soak and cook each, water ratios and pressure cooker whistles, and what to make with them.
How Much Rice Per Person: A Party and Iftar Planning Guide
Uncooked rice per person for biryani, pulao and plain rice, with ready quantity tables for 10 to 100 guests, plus dal and side quantities for iftar.
Rice to Water Ratio Guide for Basmati, Sella, Sona Masoori, Matta and Idli Rice
Water ratios, soak times and cooking times for basmati, sella, sona masoori, Kerala matta and idli rice, by pot, pressure cooker and rice cooker.
Basmati vs Sella vs Steam Rice: Which to Buy for Biryani, Pulao and Everyday Cooking
Raw, steam and sella basmati compared: processing, texture, soak times, water ratios and which one to buy for biryani, pulao and everyday rice.