Questions with this tag should be about traditional ingredients, preparations or dishes from India - such as curries, naan, chaats, chutneys and desserts. 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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-1
votes
1answer
49 views

What do I do with this spice mix?

We've had these spice mixes for a while, one is for "Meat Masala" and one for fish. The ingredients and directions for the meat masala powder can be found here. The instructions are rather cryptic, ...
1
vote
2answers
70 views

What is the difference between Chapati and a Paratha?

I have heard of folding a chapati dough while kneading to form a triangle. How is it different from not folding it? How does folding to a triangle and rolling a chapati makes the difference?
1
vote
1answer
40 views

Can rasam, a South Indian recipe, be boiled at high temperatures?

One of my friends said "rasam" should not be boiled at high temperatures but he hasn't given any reason for that statement. Is it true? If so, could you give me the reason?
0
votes
2answers
118 views

Difference between tzatziki and Indian mint dip (mint chutney?)

What is the difference between a tzatziki dip and an Indian mint dip? Aren't both just yogurt and mint? Or o is the difference that tzatziki also has some cucumber in it? Also, while tzatziki looks ...
-2
votes
1answer
50 views

Falafel vs onion baji

What is the difference between the way a falafel is made and the way an onion baji is made? It seems both seem to be based on embedding some veggies in flour and frying it.
2
votes
1answer
53 views

Can I use tomato paste in dal?

My current method for making an Indian dal include using whole peeled tomatoes, almost always canned. Would substituting Tomato Paste, the thick stuff from cans, change the taste, and if so, how? I ...
2
votes
3answers
119 views

Cooking through thick liquids

I'm a big curry aficionado and am trying to cook curries that both taste good and require minimal preparation during the week. I like to make both vegetarian (usually, green/red lentils, fresh) and ...
3
votes
1answer
64 views

Garam masala paste for butter chicken

I am trying to make butter chicken and most recipes call for adding garam masala powder to the mix. I could not find the powder and only found garam masala paste instead. Can i use the paste instead ...
2
votes
1answer
88 views

Preparing curries faster

I often make tikka masala using this recipe. However, the recipe consists of three "let simmer for 10-25 minutes" periods (after adding tomatoes, cream and chicken, respectively), so the total ...
2
votes
2answers
149 views

How long can I soak gulab jamun before serving?

I would like to make some gulab jamun for a party in the afternoon. Because it's a work party, I can't prepare them in the morning and let them soak the recommended few hours. Instead, I need to ...
5
votes
2answers
233 views

Why does my curry taste so bland?

I'm trying to make a curry, and failing. I'm a decent amateur home-cook, but now that I'm exploring outside of my usual cuisines, I'm at a loss how to improve my preparation of this recipe. Either ...
1
vote
1answer
110 views

Vegetable similar to ivy gourd?

I'm looking for the English name for a vegetable / fruit that looks like an Ivy Gourd. The taste is similar as well, but the texture is gritty. The Gujarati pronunciation is puhr-ver, but I have no ...
2
votes
4answers
135 views

Chili ended up tasting like indian food

So I am making some chili for a work contest, and I decided to use a new recipe/approach for some reason. It was largely based on the food lab's chili. http://www.seriouseats.com/2010/01/how-to-make-...
9
votes
4answers
538 views

What was Indian food like before the arrival of the chilli from South America?

One of the things associated with Indian cuisine is heat from chillis. Yet chillis can only have been introduced to Asia from their S American homeland after the Spanish conquests of the 1500s. So ...
4
votes
1answer
107 views

Are there any differences in large or small pieces of root ginger?

I find the bigger ones easier to peel, but I've heard that, for example, in potatoes all the vitamins are just below the skin, so I wonder if by a similar effect, smaller rhizomes of root ginger would ...
0
votes
1answer
102 views

What is the way to make golgappe/pani puri at home?

This is what I am talking about: https://en.m.wikipedia.org/wiki/Panipuri I want to know what is the way to make the puris that fluffy and that crispy such that they remain fluffy and crispy forever. ...
0
votes
2answers
246 views

fluffiness of medu vada without baking soda

How do we keep the medu vada batter fluffy without adding baking soda? I would like to use it less, hence trying to find a substitute for the ingredient, or better if the technique for cooking medu ...
2
votes
1answer
75 views

Why are Parathas smeared with fat/oil within layers?

The difference between plain roti and plain parathas is that parathas have oil in between their layers, and roti's don't. Even after we put oil in the layers we still smear the front and back sides ...
1
vote
1answer
64 views

Cookbook on Odisha cuisine

Do there exist cookbooks, possibly in English, about food from the state of Odisha, India -- preferably written by an author from that region?
6
votes
3answers
561 views

Does toasting and grinding whole spice really improve curry flavor?

It seems to be common knowledge that "toasting is better" when it comes to spices. But the other day I noticed my toasted-and-freshly-ground coriander smelled pretty weak, and I ended up boosting the ...
4
votes
2answers
222 views

Is there any way that we can harden US store bought Cottage Cheese to make Indian Paneer?

So today I got a box of Daily Chef Cottage Cheese unaware that it will have lumps of cheese flowing in gooey liquid. What I wanted to make was Indian Paneer Curry! Is there any way I can harden it by ...
1
vote
2answers
91 views

Remedy for Dry Chicken Yakhni pulao ?

My question is that today I prepared Chicken Yakhni Pulao,it tasted good but it is very dry, i mean the youghurt and the masala got absorbed in the rice very much. And i have made lots of it, it is ...
7
votes
1answer
376 views

Why is the chicken in Indian food so tender?

I used to go to an Indian restaurant that had the most tender chicken I've ever had. In general, it seems like Indian curries have very tender chicken. Could somebody explain if there is a secret? Is ...
3
votes
1answer
357 views

Are my dried moong dal beans bad?

I have some moong dal that I bought at an Indian market a few months ago. I've stored them in a sealed tupperware container. When I opened them today (to make them for dinner tonight), they smell ...
3
votes
7answers
255 views

What am I missing in my dishes (Indian Cuisine) [closed]

I am rookie in cooking. Whatever i try to cook I am not getting any taste in it it just has the raw taste. I add chilly powder, turmeric powder etc . But I always miss the quantity . May be i think i ...
3
votes
2answers
2k views

Correct oven temperature for chicken tikka at home

To make chicken tikka in oven, should I bake at 350c for about 40 min and then broil it on high for 2 min? I don't expect same taste as if it was a tandoor oven, but hoping for something close. ...
2
votes
2answers
396 views

Why tandoori chicken does not dry out despite the high heat

Indian tandoori chicken is cooked in a tandoor oven, with heat reaching 900F. How come the chicken does not dry out? Because of the yogurt marinade?
2
votes
0answers
189 views

Is it normal for the colour of the cooked lentils to change overnight even when they were kept in fridge?

Last night we cooked the lentils in a pressure cooker 20:00. They were on the kitchen shelf for about 3 hours before I put them in fridge. I took them out in the morning at 9:30, and took them to ...
0
votes
0answers
34 views

The next level of spices (Indian cooking)? [duplicate]

Normally Indian dishes are spiced up with chilli, turmeric, coriander and pepper and that seems enough for most cases. However when I go to the supermarket these days, there seem to be too many exotic ...
2
votes
3answers
1k views

Deep freezing paneer (cottage cheese)?

I have a packet of cottage cheese ( paneer ) and it advises me not to deep freeze it? I cant understand why. Any help? I had it deep frozen right from the time I bought it. It is also 3 days past its ...
4
votes
2answers
362 views

Kitchen towel vs dough seal in a dum biryani

A lot of recipes for biryani involve sealing the edges of the pot with dough. I generally used a kitchen towel and weigh down the lid with something heavy and don't bother with the dough. I was ...
3
votes
2answers
1k views

garam masala powder to paste

I am going to make chicken saag. I have bought garam masala powder but my recipe says that I need 5ml of garam masala paste. Can someone tell me how do I convert garam masala powder to a paste?
3
votes
1answer
172 views

how long to leave the sliced onion mixed with salt/pepper for onion Bhaji/onion fritters/onion pakoras?

How long should we leave the sliced onion mixed with salt and red chillies/green chillies, for them to be used for onion fritters/onion bhaji/onion Pakoras with gram flour? Suggested time is usually ...
3
votes
1answer
282 views

Urad dal used whole in thoran/rasam - how to correctly prepare?

South indian recipes often seem to call for adding dry/rinsed raw urad dal (or even bigger pulses) straight into the oil with the spices at the beginning, or adding them into a tadka that is added ...
3
votes
1answer
77 views

Can I leave cauliflower florets in batter overnight for making Gobi Manchurian?

So I have this potluck party coming up tomorrow and I am supposed to bring an Indo Chinese version of these dishes - Gobi Manchurian and Veg Hakka Noodles! Since I am the only one who will be doing ...
3
votes
2answers
300 views

What is the name of the sauce served with fried rice in Indian restaurants [closed]

I have noticed a lighter sauce like liquid (watery) with green chilies cut in it served along with fried rice in Indian restaurants. It tastes slightly like soya, and has visible round pieces of cut ...
1
vote
1answer
85 views

What kind of cabbage to use in cabbage poriyal (Indian stir-fry)?

I tried making this with a savoy cabbage, and it tastes like Irish cabbage - the spices were overwhelmed by the cabbage taste. When I have had this dish in Indian restaurants, the cabbage taste is ...
2
votes
2answers
116 views

Can I swap sabji Masala for Tandoori Masala in this recipe?

thought I'd ask more experienced cooks on their advice for this recipe. Found it a while back on a Suhana sabji masala box. I made it and turned out fantastic. I want to make it again but I have all ...
3
votes
2answers
359 views

How do I make dosas smooth and shiny?

I tried my hand at making dosas for the first time this weekend. I was following this recipe for the dosa batter. I soaked the dal and fenugreek seeds together and the rice by itself. The rice and ...
0
votes
1answer
199 views

Is it advisable to use the Extra Virgin Olive oil for Indian cooking, and baking? [duplicate]

I use this oil for baking cup cakes, and I add this oil to the whole wheat dough meant for preparing parathas on the gas stove? My mother uses it for frying vegetables on the gas stove. Hence the ...
1
vote
1answer
885 views

Can I use sona masoori rice for making dosa?

I have been trying to make dosa in the US since 6 months & never got the fermented batter. When searched in seasoned advice I found a similar question asked. How to ferment dosa batter? I have ...
1
vote
2answers
890 views

What would adding wine (red or white?) do when cooking Vindaloo?

This is my first post, so please be gentle. I am cooking chicken Vindaloo and I'm trying to get a bit creative. I have never heard of adding wine to vindaloo, however, I know that I like it in soups ...
3
votes
1answer
132 views

Xanthan Gum Use in Tamarind Chutney

How much xanthan gum should be used to thicken a large 24 quart pot of hot tamrind chutney to get a smooth pourable tamrind chutney when we cool? Currently use 2 lbs of corn starch but it spoils the ...
2
votes
1answer
1k views

How much quantity of jaggery can replace 1 table spoon of white sugar?

Assuming the jaggery is of finest quality and is ground. Also, the sugar can be powdered or in crystal form. I just want the same level of sweetness when I replace them with each other.
4
votes
2answers
1k 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 ...
1
vote
2answers
294 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 ...
5
votes
2answers
325 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
1k 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
3k 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
985 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 ...