New answers tagged

1

I find Greek yogurt is just fine. Even low fat yougurt is ok, but only if you don't overheat it. When you add the yogurt, make sure the pan is off the heat and cooled down. Add the yogurt then heat gently and don't let it boil.


-1

India is rightly called the Land of Spices. From black pepper to sunth (dry ginger powder) there were a wide variety of spices for inducing heat in food. Indian traditional cooking, also called Paak Shaashtra that derived from Ayurveda (a traditional Indian medicinal system), mainly rely on balancing of tastes for developing better digestion. It is based on ...


3

Hardly - pepper was exported from India before chillis were introduced. Some linguistic subgroups still use it in preference to chillis, and certain dishes use it in preference to (or in addition to) chillies. Ginger's also native (or at least an early import) to India (and while not always used in 'traditional' cooking), I do believe that garlic and ginger ...


1

Found it! Here is the Wikipedia article on the gourd: https://en.wikipedia.org/wiki/Trichosanthes_dioica It is also known as the Pointed Gourd.


0

Add a cup of cold espresso or strong coffee. Honestly. It will give you that seared (minced) meat taste that this recipe chose to forego for the fluffy dutch oven preparation. It will not change the other spice tones, but the general impression and taste. I understand you might be worried. Try it with a bit first. You will like it!


1

When you use a recipe that describes Rajma Masala with added pieces of beef and fish more than a conventional chili... from an author that tends to defy conventional wisodm with recipes that are innovative and great at the price of the recipe being idiosyncratic, fragile, and unforgiving of errors, you might end up with Rajma Masala with added pieces of beef ...


1

Cumin is a spice used in both southwestern and indian cooking, that would be the tie-in for me. It's quite possible that the cumin is coming out stronger than the other flavorings. My advice is not to worry about it - leave it alone and let it simmer, the other spices will come through later. Refrigerate it overnight and it will likely be much better. What ...


2

Normally I'd post this as a comment, rather than an answer, but it's getting a bit long. The problem is, this is conjecture. I'm guessing it's the cloves, coriander, and/or anise that might be throwing off the flavors towards Indian. You have a few options : (1) make it so so spicy that no one wants to actually eat large amounts of it, (2) smother the ...



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