New answers tagged indian-cuisine
Indian recipes taste fine with reduced salt, as long as you haven't trained your palate to enjoy salty food. This is no different to any other regional cuisine. I personally cook curries with no added salt at all, a quarter-teaspoon of salt per portion of boiled rice, and minimal salt in breads. Try reducing saltiness gradually, until your palate no longer ...
If you are looking for organic spices from India, you might want to try Masala Mama (masalamamaspice.com). They have spice blends for various dishes that are fresh and premeasured to make them easy to use. Along with the spices they give you a recipe and a shopping list for fresh ingredients. I've tried several and they taste great!
Naan traditionally is plain flat bread made using bread flour, Yeast, salt and water. Its cooked in tandoor. Salt could be optional if you are having naan with a curry. (Cause curry usually has salt and the bread might not need it). Variations like milk or yogurt is used instead of water to make dough soft and fluffy. This would change the texture and ...
Naan is a catch-all term for flat, leavened bread throughout the asian subcontinent. There are many, many variations which have developed depending on what ingredients were typically to hand in the different regions. So there are many equally traditional and authentic variations. In other words the answer is that there is no answer, try a few and find out ...
The meat gets too dry, and the masala and rice often get burned. How can I avoid this? If you have failed many times, then my first suggestion would be to use a nonstick vessel to cook Biryani. Good quality nonstick vessels are quite forgiving in case you forget to check whether the meal is done in time. Second, since you seem to be a beginner, my ...
There are few things you could do Throughly grease(with Ghee or Butter) the vessel you are using for Dum. Use a thick bottomed vessel if you can. This prevents burning. While cooking your chicken, make sure that you leave enough gravy and don't dry it out completely. That gravy could make your Biriyani moist. (Take care that you don't leave too much to ...
Yes. I have seen a video on YouTube about it http://youtu.be/wduhE_MB7Nc
Red will be my choice ! red onions has a bit of sweet taste which will go with the recipe. If it was spicy chicken curry (without dry fruits or nuts or cream), I would go for white.
Kalpasi is type of lichen, usually used in spices for typical Chettinad and West Indian (Maharashtrian) Cuisines. Dry ground kalpasi has little or no smell and should be roasted in little oil to get its actual and full aroma. It has a distinct smell, which it would impart, if used properly i.e. after roasting (also depends on how and for how much time you ...
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