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1

For the parampara packets, I think slow-cooking at a lower heat is better, but they are designed to be easy and quick, so I think they give the instructions that will have a meal on the plate as fast as possible, and as the packet says, you don't need to add anything at all, not even oil or salt. You could slow cook the thighs in the sauce whole, then when ...


7

There is almost no such thing as overcooking chicken thighs. Chicken thighs are simply the most forgiving piece of meat known to man. The only thing that concerns me about your plan is that you plan to dice the chicken. There is nothing wrong with that, but diced chicken thighs are very slightly less forgiving than whole chicken thighs. If you do dice them, ...


1

If the mortar size vs volume of ingredients is truly the only concern, you can crush things in batches and mix them in a bowl afterwards. :-) I think the main reason for adding them into a prepared paste is for convenience in adding that paste to recipes later. If it has everything you need already in it, then it works better as a base. If it doesn't have ...


1

I've had good luck substituting cashew cream for heavy cream in soups and curries. I've had a lot of people actually prefer it! To make it, you follow the basic procedure for making nut milk, but skip most of the steps. Soak cashews in enough water to cover them for at least an hour or two, then puree in a blender until it's as smooth as you can get it. ...


3

I would use a vegan plain yogurt thinned with vegan milk** of your choice to replace the heavy cream, and with an addition of some ground cashews (soak first in some of the vegan milk, then grind to a paste). Many North Indian recipes use ground cashew (or to a lesser extent, ground almond) as a thickener and it makes the gravy richer. (See recipes for Malai ...



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