Tagged Questions
0
votes
1answer
117 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 ...
7
votes
2answers
285 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 ...
4
votes
3answers
672 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 ...
3
votes
2answers
353 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 ...
2
votes
5answers
578 views
Where do you buy Indian spices online?
I want to learn to cook some Indian dishes. It would be preferable to know that the spices are from sustainable agriculture.
Sedona, Arizona. I did some googling and didn't find any local spice ...
3
votes
3answers
241 views
What dishes don't stain with heavy spices?
In most Indian cooking, there is a relatively high chance of staining the dinnerware (plates, serving bowls) due to the high turmeric content. Dinnerware made of metal don't stain, but the heavy ...
6
votes
3answers
3k views
Can an American substitute for garam masala be made?
I love Indian food and have been experimenting with curry recipes, and many of them ask for 'garam masala'. I know it's a spice mix but I can't find it for sale anywhere around me. I've also read ...
12
votes
7answers
3k views
Which spice gives brown colour to Indian curry?
Many of the premixed curry pastes and curry dishes I have eaten have a brownish / reddish colour to them.
I have a nice collection of spices that I cook with, but my curries seem to always look and ...
3
votes
2answers
138 views
'Phorons' for Dahls
I love dahl. In India (where my folks were from) there are an almost infinite set of combinations of dahls and corresponding phorons* (spice-seasoned anointing oil/ghee)
But I only know a handful of ...
16
votes
6answers
2k views
What is this fungus/lichen in my Garam Masala? (“Trifle”/truffle?)
I just bought a lovely bag of Garam Masala, and was all ready to grind some when I got home! But when I opened it, I found something I didn’t recognise — at first I thought something had gone mouldy, ...
4
votes
2answers
598 views
What are the possible substitutions for Cumin in Indian cuisine?
I've always been interested in trying to make some type of dahl or other Indian cuisine but I'm severely allergic to Cumin. This typically strikes me out for recipes with curry or chili powder. Does ...
