Cooking questions answered from the recipes themselves: biryani, nihari, karahi, samosa, gulab jamun and more. Every answer comes from a real recipe on Zaika Worlds, with the full method on the recipe page.
Yes. Use a pinch of yellow food colour dissolved in warm milk, or skip it. The flavour comes from the masala and the dum, not from colour alone.
The rice was overboiled, or it was not drained at once, or the pot was stirred hard. Drain at 70 percent done and rest the pot before fluffing.
The flour was too little, or the simmer after adding it was too short. Simmer for 10 to 15 minutes while stirring. If needed, add 1 extra tbsp of flour dissolved in water.
The tomatoes were not mashed and fried long enough, or water was added. Mash the tomatoes well and fry until the oil separates.
The dough was too soft, or the frying heat was too high. Knead firm, rest the dough, and fry low and slow.
The dough was over kneaded, too much flour was used, or the syrup was too hot. Knead gently, measure the flour, and keep the syrup warm, not boiling.
Yes. Mix 1 cup of milk powder with 2 tbsp of ghee and 3 to 4 tbsp of warm milk into a soft dough, then follow the same steps. The texture is close, though khoya is softer.
The pan was too hot. Take it off the heat, cool it for a minute, and toss quickly with pasta water next time.
The oven or stone was not hot enough, or there was too much sauce and cheese. Preheat fully, use less topping, and bake on the lowest shelf.
Yes. Use the language menu at the top. Full recipe detail is translated in all 13 languages: English, Roman Urdu, Hindi, Spanish, French, Arabic, Portuguese, Russian, Chinese, Japanese, German, Turkish and Bengali, with ingredients and the step by step method in each language.