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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1answer
3k 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 ...
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4answers
463 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 – ...
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2answers
440 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 ...
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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 ...
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2answers
4k 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
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4answers
7k 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 ...
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6answers
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
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1answer
970 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 ...
4
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3answers
1k 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
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2answers
206 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
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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 ...
10
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5answers
12k views

How to make chapattis round and of same thickness?

I have tried making Chapatis many times. I can make dough for Chapati very well, but I am failing when it comes to structure of the roti/chapati. I make two mistakes: When I try to flatten it, one ...
7
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1answer
2k views

Why pressure cook rasmalai?

My wife loves rasmalai and we make it often. I have used several different recipes and both made the paneer from scratch as well as using paneer purchased at a local Indian grocery store. Some ...
2
votes
1answer
920 views

Balancing out saffron taste, chlorine/latex taste

I am cooking a chickpea stew and clearly used too much Saffron (high chlorine taste). Does anyone know what I can use to balance out or mask the flavour?
7
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5answers
870 views

Is “ghee” clarified butter or beurre noisette?

Reading the Wikipedia pages on “Ghee,” “Clarified butter” and “Beurre noisette” has left me somewhat confused as to what ghee is. Some statements on the pages seem to suggest that it's always ...
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8answers
1k 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 ...
0
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1answer
471 views

How to mix the perfect amount of salt?

I take a tumbler with an ounce of water and add a teaspoon of salt to it and then add this salty water mix to the curry or dish I am preparing at the moment. I repeat with lesser quantities of salt ...
6
votes
1answer
465 views

Name the vegetable from Nilgiri hills

I bought this in Ooty market and was told that it is a Nilgiri hills specific vegetable. It is pink on the outside and white inside with two hard black seeds in the upper half of it. It tastes sour, ...
4
votes
10answers
17k views

What oils are suitable for Indian cooking (i.e. extended frying duration)?

Indian cooking basically uses oil from the beginning of the process, typically starting with sautéing ginger and garlic, then adding shallots, chillies and onions. So the oil is on the fire for quite ...
2
votes
4answers
472 views

What are the names of the breakfast spreads used in Indian cuisine?

I visited Bangalore a few years ago and much enjoyed some of the hotel breakfast dishes. As I remember they were a sort of paste that could be spread onto bread or toast, etc. I have no idea what ...
3
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3answers
499 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 ...
7
votes
3answers
4k views

Why doesn't my conventional-oven Naan bread taste authentic?

I recently tried this recipe for Naan bread in an oven, and followed it diligently, but the product that came out did not have that characteristic flavor of Naan. It was more like a pizza bread ...
4
votes
1answer
2k views

Equivalence between fresh coconut and coconut cream?

I've been enjoying my cookbook Fish Indian Style which I won in the Question-of-the-Week contest here on Seasoned Advice. However, I'm having difficulty with one common ingredient used in Atul ...
14
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5answers
5k views

What is a Chutney?

Chutney is foreign to my culture and the food i grew up with. Thus, the lack of sophistication and familiarity with chutney. So please forgive my misunderstanding. I often hear the buzzword on food ...
12
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4answers
12k views

“Indian Spicy” vs. “Thai Spicy”

What ingredient(s) make the spiciness from Indian food distinct from the spiciness of, say, Thai food? Indian good seems to have a longer, slower burn, rather than a "sharper" spiciness of Thai. I ...
2
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2answers
858 views

Why would rasagullas break while cooking?

My latest batch of rasagullas were a disaster. As soon as I dropped them into the cooker, they started disintegrating. I realized the entire affair will turn out to be a super waste of effort and ...
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5answers
2k views

What is an easy-to-make dessert that goes well with Indian food? [closed]

We are making vegetable curry with rice and need a dessert to go well with it. Does anyone have any suggestions?
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4answers
34k views

How can I quickly save a tasteless curry?

I made a curry last night for this evenings meal. The main components of it are aubergines, yoghurt, ginger, tumeric, cumin and chilli. After cooking it I tasted it and it is sadly quite tasteless. ...
3
votes
3answers
11k views

What kind of rice to serve with Indian Butter Chicken (Murgh Makhani)?

What kind of rice to serve with Indian Butter Chicken (Murgh Makhani)? Are there any kind of preferred techniques, or spicing perhaps?
4
votes
1answer
468 views

Is it possible to make onion Bhajis without a deep fryer?

I love these things. Is it possible to cook them in e.g. a frying pan if I keep turning them around? Or maybe by just filling up my crockpot a little way with oil (enough to cover the Bhajis but not ...
2
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2answers
670 views

How spicy is authentic, traditional Palak paneer?

I have heard that the spiciness of Palak paneer is regional, but I don't have any historical or geographical facts to confirm this. So, is there anybody around here that knows if a proper, old-school ...
7
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3answers
2k views

What is the correct onion to tomato ratio for North Indian masala sauce?

What's the optimum — or, at least, the most widely used — tomato to onion ratio for making the tomato masala (sauce)? Masala is used as the base for a number of north Indian dishes. Onions are fried ...
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1answer
2k views

Where can I Buy Kaima or Jeerakasala Rice?

I'm trying to prepare an Indian Biriyani dish, and it calls for Kaima rice, also known as Jeerakasala. I understand that there are alternatives, like Basmati, but I really would love to try this ...
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9answers
9k views

Sugar in Indian curries?

I've seen that sugar is used to balance out other flavors in a dish. I was just wondering if I could add a little sugar to a spicy curry(chicken curry, for example). Would that take away the authentic ...
6
votes
3answers
8k 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 ...
4
votes
1answer
4k views

Temperature of tandoor for making naan

What is the temperature used in a tandoor for making naan or kulcha? I know it's higher than 500 deg. F [260 deg. C], but don't know the exact range of temperatures resestaurants use. Update: ...
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19answers
41k views

How to ferment dosa batter?

I have never been successful in fermenting dosa batter properly in the US. I generally soak urad dal, rice and fenugreek seeds for a few hours and grind them together. Even if I leave the batter in ...
2
votes
1answer
1k views

Indian Cuisine - Atta Chicken

There was an article early march on npr called Oberoi's Kitchen: The Art Of Indian Haute Cuisine. It featured several recipes and talk of a traditional workman's lunch called atta chicken. It is a ...
4
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6answers
4k views

Ingredients to Get Started with Indian Cuisine

I'm interested in slowly getting started with Indian cooking and building up my store of spices. However, I generally don't have as much time to cook as I would like and really don't have enough space ...
3
votes
4answers
5k views

How to make soft Gulab Jamuns?

I use Gulab Jamun mix of the Gits company. http://www.gitsfood.com/gulabjamun/ The problem is that even on low fire the balls get brown from out side, but don't get cooked "properly" within. When I ...
8
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3answers
20k views

Papadum sauces - making my own

In Indian restaurants you get usually Papadum as appetizer. It is often served with 3 sauces, one green sauce with a light peppermint taste, one red a bit sweet sauce and one very hot sauce. These ...
6
votes
2answers
3k views

Keep Pakoras Crisp

What's the best way to keep pakoras crisp until being served? I am planning to make pakoras for a party and will not have time to make it as the guests arrive, which is why I would like to make it a ...
22
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11answers
4k views

What can I cook for Indian guests without trying to mimic Indian cuisine?

I am raised in Belgium, with the Belgian cuisine related to the French and (to a much lesser extent) the German. I'm having Indian friends over for dinner and I don't know what to cook for them. Last ...
9
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4answers
64k views

What's Fruit Salt?

A recipe I am trying out (for khaman dhokla) requires fruit salt. What is it? What can I use as a suitable substitute?
11
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8answers
32k views

Does paneer have to be cooked?

I want to just toss it into some indian food I have. Does it need to be cooked first or is it ok if it just warms up a bit when I throw it in the sauce?
13
votes
7answers
22k views

What type of yoghurt should I use for making curry?

I've seen a lot of recipes specifying "yoghurt" when making an indian-style curry, but very rarely do they specify what type. The problem is compounded for me in that I live in a country where I ...
9
votes
4answers
7k views

Why rinse basmati rice?

Every Indian recipe I see seems to insist on rinsing basmati rice before cooking it. Why, I have no idea, because I never rinse it, yet I can discern no difference between my rice and rice cooked by ...
15
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9answers
9k 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 ...
2
votes
2answers
292 views

Made oven ghee - what is the liquid at the top of my cold ghee?

Yesterday I made ghee in the oven by cooking sweet butter for 2hrs in the oven at low temp. I filtered the resulting liquid through cheese cloth and let the resulting clear liquid sit overnight. ...
5
votes
3answers
434 views

What type of Rice is best for Indian Style Rice Pudding?

What type of Rice is best for Indian Style Rice Pudding?