Originally Posted by pinks

These have made my life so easy! particularly when cooking rice!


ok, so yesterday I was frying aaloo ke kebabs, had a coating of aata on both sides. I found that the trick is to have the oil really hot before putting the kebabs in (i was frying them on a tawa), otherwise they'd stick to the bottom.

and how do you put the chawal on "dum"? I found placnig a tawa underneath the pot on a really low heat helps...