New answers tagged indian-cuisine
Don't add yeast even a pinch ruins it...makes it not spread correctly on tava or pan as it is rising and edges curl up and distorts the taste I ruined a whole batch of batter trying the yeast and discovering it didn't work.
I have a small table lamp which I turned on and left the batter under and there was enough heat from the lamp to make the batter rise and double in size in 12 hrs....
Here are some tips: 1) Don't make a paste of the onions and tomatoes. Instead keep a ready supply of finely chopped onions, tomatoes, ginger, garlic and green chilies. You can quickly shallow fry these in oil and cumin / mustard a large steel ladle which most Indian kitchens carry . IT looks like this: Ground onions are difficult to cook - they take too ...
Top 50 recent answers are included