Questions with this tag should be about traditional ingredients, preparations or dishes from India - such as curries, naan or butter chicken. Questions about ingredients common to Indian-style cooking, but which aren't about a specific Indian dish, should not use this tag.

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4
votes
2answers
97 views

Why did my idli looked cooked from outside but was still mushy inside?

I sometimes try using Homemade batter for making idlis and dosas as I live in the perfect temperate climate which is required for fermenting the batter properly and wish to cut down on the ...
0
votes
0answers
23 views

chicken texture after precooking starts to break

Sometimes when pre-cooking chicken for a curry week, the chicken cuts doesn't keep its shape. It starts to get a bit stringy and losing the "smooth" shape that it was cut with, what could I be doing ...
3
votes
1answer
232 views

How can I prevent a thick layer of tikka marinade on my chicken?

I make chicken tikka on and off and I normally marinade the meat for over 24 hours every time I do it. I notice that, after grilling the chicken it still has a cake-like coating. I have noticed this ...
1
vote
1answer
86 views

What is the best way to turn the chunks of jaggery into fine powder?

I have big chunks of jaggery. I want to turn them into fine powder. What is the best way to turn the chunks of jaggery into their powdered form?
2
votes
1answer
246 views

How to reduce the masala taste from chicken roast

We cooked chicken roast and we cooked it in three batches. this is for a party. Good thing- OF the three batches two of them turned out to be pretty good. Issue- The third one turned out to stand a ...
1
vote
3answers
226 views

Why to remove skin and seeds of tomatoes when we puree them?

I tried a couple of recipes which demanded tomato puree which was eventually cooked as part of the gravy. The gravy turned sour even after cooking it covered for more than 15 minutes. Is that because ...
2
votes
1answer
218 views

Is there a difference between paneer butter masala, matar paneer, malai kofta gravy?

It seems to me that although you can find different recipes for each of the dishes described above, the gravy is basically the same, with the only difference for example between paneer butter masala ...
3
votes
3answers
2k views

How to make chapati/parathas/pooris remain soft for a long time?

I want chapati and parathas (same dough is used for both) to remain very soft for a long time. I originally asked in the comments here: Why doesn't my whole wheat dough pass the Poke Test? and ...
-1
votes
1answer
171 views

What is the combination of spices for garam masala? [closed]

It's been a while since I've been able to get my hands on real garam masala. I bought some garam masala from a store last week and was disappointed. It lacked the rich flavor that I am use to. There ...
3
votes
2answers
770 views

Substituting white flour for maida in making Indian samosas

Indian recipes call for using Maida or All-purpose flour in making samosa. Disregarding for a second the difference between the two (as discussed in here - Difference between Maida and All purpose ...
7
votes
4answers
364 views

What are these small long narrow yellow things?

In a food market, on the street, I bought a Masala Dosa, and it had some small yellow narrow long things in it that were delicious. I snapped a picture: Any ideas what they are?
2
votes
5answers
806 views

Fresh vs Canned tomatoes in Indian cooking

How does fresh and canned tomatoes compare in indian cooking? I usually see recipes call for pureed or finely chopped tomatoes, which are added after the initial stage of frying the spices and ...
1
vote
1answer
660 views

What is a Bamboo shoot called in Hindi?

I haven't seen these things in the markets here. How do I ask for them in the local market?
3
votes
3answers
695 views

Adding spiciness to indian curry at the end of cooking

When making Indian curries, I usually lightly fry the spices (cumin, coriander, turmeric, and kashmiri chili powder), as most recipes state that this is needed to get rid of the "raw" taste. Sometimes ...
3
votes
1answer
159 views

Indian Curry: Frying spices vs marinating the meat in them

I'm on a bit of a quest to make a great lamb vindaloo, and through my research I've seen two pieces of advice (often given together) that I can't quite reconcile. First is to marinate the meat in the ...
2
votes
2answers
192 views

Reusage of deep frying oil and flour coated vegetables

I deep fry different mashed vegetables for various recipes. (For example, Indian Malai Kofta). When I do so, I usually coat the vegetables in flour or corn flour, to prevent them from breaking in the ...
1
vote
3answers
306 views

Egg substitution in Indian meatball recipe

I am cooking for a dinner party in a couple of days and one of the friends is allergic to egg but the 2 recipes I found and like ask for eggs. The recipe that mum uses also asks for eggs to bind the ...
1
vote
3answers
360 views

Substituting Chicken Breast for Chicken Legs in Korma [closed]

I am looking at Madhur Jaffrey's Chicken Korma recipe as given at http://www.bbc.co.uk/food/recipes/creamychickenkormawi_90196; however I only have chicken breasts. In what manner should I modify the ...
3
votes
3answers
772 views

Frying mustard oils in indian tempering (tadka)

Many Indian recipes call for a quick frying of mustard seeds until they start popping. If the oil is really hot the mustard seeds pop right away - But as I'm always afraid letting my oil get to the ...
0
votes
2answers
160 views

Type of salt to use for Indian recipes

I cook lots of Indian food - can I use kosher salt\crystallized sea salt for my curries? I like the way you have more control on how much salt you're adding because of the crystal texture - but ill ...
1
vote
1answer
3k views

Substitue for paneer? Have low fat milk, plain youghurt, cream cheese and butter

I have a recipie for Skewered Pumpkin (from India Cookbook by Pushpesh Pant). Basically it's grated pumpkin, paneer, onion, breadcrumbs and spices moulded into a sausage shape around a skewer and ...
8
votes
5answers
266 views

Name of an Indian dish with stuffed whole potatoes

I had a lovely Indian meal which I would like to find the name of. There were small whole potatoes with a little hole cut into them and filled with spices and (I think) some lamb mince. They were ...
3
votes
1answer
168 views

Difference between Rajasthani “sev tamatar nu shak” and Gujrati “sev tamatar nu shak”

What is the difference between Rajasthani "sev tamatar nu shak" and Gujrati "sev tamatar nu shak". Do they use different spices or ingredients or method of cooking?
6
votes
2answers
2k views

What does “curd” mean in a South Asian recipe?

I've seen the word "curd" used in a few South Asian recipes (like, notably, some "Butter Chicken" recipes). In one video, it kind-of looks like it might be cottage cheese (or something like that), ...
1
vote
1answer
476 views

What can a half-ripe jackfruit be used for?

We got a (fresh) jackfruit that was not so ripe... somewhat bland, not very tender and not enjoyable. My question is: What should I cook with it? I cooked it like I would a green jackfruit, but ...
3
votes
4answers
412 views

What is the liquid ingredient in a korma?

I recently saw a pseudo-recipe for an authentic Lucknow korma on TV. After infusing whole spices in ghee, adding an onion puree, chilli powder and chicken, the cook added a creamy looking mixture of ...
-1
votes
1answer
253 views

Special coffee served in Malaysia (or India)

When I was in Malaysia an Indian friend offer to me a coffee, It tasted really nice and kinda unique. I'm not sure if that coffee was unique from Malaysia or recipe from India. The store where I got ...
8
votes
3answers
476 views

Does jaggery need to be soaked?

One of our TV chefs has done a show on India, and one of the ingredients he has used in a few recipes is jaggery, a sugar made from palms. In the show, it appears to be soft, like soft brown sugar. ...
2
votes
3answers
319 views

Need help identifying 2 ingredients in homemade chicken biryani

I am very fortunate to work in an office where I am one of about 3 caucasians for around 100 people originating from Asia. Yesterday, we had a pot luck, and one of the dishes was a fantastic chicken ...
2
votes
2answers
3k views

Can I use only urad dal to make dosa?

I've been making dosa lately and was wondering if you could make the batter using only soaked urad dal (black lentils)? Or, do you have to include soaked rice, as well? I am diabetic, so I am trying ...
3
votes
5answers
10k views

What are the authentic traditional ingredients for Naan bread?

I would like to know what the authentic and traditional ingredients for Naan bread are. There are many recipes that use some ingredients but not others and the cooking method are not always the same. ...
4
votes
6answers
2k views

How do I avoid dry meat and burned masala and rice in biryana?

I have tried to make Biryani several (3, lol) times using this recipe but never got it right. The meat gets too dry, and the masala and rice often get burned. How can I avoid this?
0
votes
2answers
6k views

Using kalpasi (which is also known as Black Stone Flower) in a biriyani?

Can we ground kalpasi (also known as Black stone flower) be added to a masala for marinating chicken/mutton for making Hyderabadi Biriyani? Will it taste really good; does this spice add good ...
0
votes
2answers
625 views

Low Salt Indian Food

Indian recipes tastes awful with reduced salt. Can anything be done to make them more palatable? Are there dishes that taste OK even with low salt?
1
vote
2answers
311 views

Metalic Foil on Indian Sweets

I want to make some authentic Indian sweets, but I have questions about the silver foil that is found on some of them. First of all, I can't seem to find it (in the United States); the closest I get ...
3
votes
7answers
356 views

What kind of onions for dal?

I'm making dal for the first time and have all of the ingredients below, but I can't decide whether to use white, yellow (vidalia), or red onions. I have all three in stock. Here are the other ...
7
votes
2answers
1k views

Indian Mango Pickle producing gas is that normal?

I am trying to pickle some mangoes the Indian way. I boiled the jar in hot water, dried it and then added the mixture of spices, salt and mangoes to the jars after the mixture had cooled. I made the ...
0
votes
6answers
6k views

What is the orange coloured cream inside McAloo Tikki called and what are its ingredients?

The McAloo Tikki: (McDonalds' official page has a smaller image.) I have seen the onions, tomatoes, Aloo Tikki, and an orange coloured cream inside this burger. I wish to know what is that cream ...
7
votes
6answers
2k views

Baking naan without an oven?

Is it possible to make eggless naan without an oven?
0
votes
1answer
2k views

How to make Namkeen Mathi/Mathri?

Namkeen Mathi/Mathri translates to salty, chewy, and crisp biscuits in English. http://www.tarladalal.com/Namkeen-Mathri-10381r Ingredients 2 cups plain flour (maida) Method 2. Add ...
1
vote
4answers
435 views

What's a good bible on vegetarian cooking?

Some years ago I decided to eat less meat and to successively becoming a vegetarian. I haven't learnt any particular dishes though, mostly just improvising with veggies/beans/nuts/cheese as staples – ...
-1
votes
2answers
359 views

What are the different types of flours used in cooking Idly, Dosa, Halwa, Ladoo and Upma?

What are the different types of flours used in making Rava Idly, Dosa, Halwa, Ladoo and Upma in Indian Cuisine? What are the differences between Wheat flour, Semolina flour and Rice flour in cooking ...
11
votes
2answers
1k views

Oil separating from fried onion/spice mixture, why does it happen?

I was always taught when cooking Indian dishes to fry spices in a chopped/pureed onion and garlic mixture to release their flavour and essential oils. I was also taught that when the oil separates ...
1
vote
2answers
3k views

What is the maximum time for which the dough should be allowed to rest before making Parathas?

Have heard that dough should be allowed to rest for the Gluten formation to occur. Question: What is the maximum time after which resting the dough won't make any difference to the taste and the ...
2
votes
4answers
5k views

When to prefer yogurt, cream, and coconut milk in an Indian vegetarian dish to make it creamy?

Firstly, I have noticed all the curried dishes we eat in an Indian restaurant feel "creamy". Now, I don't know whether they add cream, or yogurt, or coconut milk? In which kinds of dishes do we need ...
4
votes
5answers
1k views

Why is garam masala in many curry paste/powder recipes?

Garam masala, of course, is a blend of warming spices. However, many of those spices are listed individually in recipes for curry pastes and powders that also call for garam masala. Since most garam ...
2
votes
1answer
848 views

Marinating in yogurt

I'm currently letting some wild turkey (the bird, not the whiskey) marinate in some plain yogurt. I saw this somewhere on TV or online. Does anyone know what's actually going on chemically when the ...
3
votes
2answers
919 views

Toasting spices with and without oil

After heading to my trusty Indian market yesterday I was speaking with the owner about how awful fenugreek seeds are uncooked. He suggested (with black mustard seeds and cumin seeds) to throw them in ...
4
votes
2answers
201 views

Clumpy yogurt conundrum

I made a delicious yogurt/cream/mint/garlic sauce the other day but the presentation was less than becoming. I simply roasted some garlic and mixed the rest of the ingredients together. I used very ...
6
votes
4answers
1k views

Can water cause fermented pickles to spoil?

I recently learned about Indian lemon pickles. There is a lot of variation between recipes but the ones I am trying consist of chopping lemons or limes, adding salt, and letting them ferment for a ...