New answers tagged indian-cuisine
Depending upon the ingredients you can use any masala. Essential spices in Indian cooking are cinnamon, coriander, cardamom, mace, peppercorn, and black cardamom. All these spices are dry roasted and then ground to powder to create the "sabzi masala" as they label it in marketing world, though there is nothing specific called "sabzi masala". On the other ...
Toasting spices with oil will make it a "Tadka" that is added to Dal or vegetable to make them spicy,on the other hand dry roating the spices is generally done to bring out the aroma, the spices agr generally powdered right after dry roasting them to use in small quantities
I believe raw urad dal is meant to be split urad dal as mentioned by @Athanasius . Any dal you use make sure it is split and not whole otherwise i will not temper properly. Whole dal becomes too hard or burnt in oil. For me the dal becomes crunchy and it is supposed to be a bit hard(not teeth breaking hard but like bits of corn seeds in pop corn). It would ...
My Theory: Garam Masala is often added close to the end of cooking, and will refresh some of the aromatic compounds which will have gotten mostly cooked out of the spices in a sauce that had to simmer or boil for an extended period of time. Also, whole or ground spices added at the beginning of cooking will be exposed to frying heat, whereas GM is typically ...
Given that Masala based curries always get some sweetness from tomatoes (which could be anything from sour to rather sweet), and it is generally a good idea to balance tomato based sauces of all kinds with sweet (sugar, jaggery)/sour (yoghurt, vinegar) ingredients at the end, how could one find fault with this?
I wonder that one important technique has not yet been mentioned: thickening it with boiled and pulverized light nuts/seeds (cashews, peanuts, melon seeds...) .. Sanjay Thumma's videos on korma and salan gravies explain quite a bit about it :)
I recommend buying the rice and dal at either Indian restaurants or Asian grocery stores. Rice grown in the south eastern states is loaded with arsenic, a pesticide left over from the cotton fields era. However, rice grown in California is arsenic free. In a Vitamix blender, I soak 2 cups basmati rice with 1 cup urad dal with around 5 to 6 cups of artesian ...
There are so many recipes for making a dal and the type of onions do not matter. You can use any kind of onions and in fact you can prepare dal without onions too.
Okay, so I seem to have figured out. If you leave florets in the batter overnight, the veggie will loose all the water and make the batter very very thin from what you would actually need for deep frying. So the answer is no. It shouldn't be done!!
The paneer was probably too watery. You can try drying it with a fan for 4 minutes.
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