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Questions tagged [indian-cuisine]

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.

3
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2answers
73 views

How can I improve my chicken curry recipe?

So, I’ve been experimenting with making curry and drew upon various recipes I found online. The common threads that I found were the following: Using onions, garlic, and ginger as a base Using ...
2
votes
1answer
73 views

First time and small batch biryani

I've dreamt of making biryani for some time, but have always felt intimidated by the layers and spices I'd need to buy. Any ideas for a small pot version of biryani? My friend's dad makes it ...
5
votes
1answer
195 views

Why is the English word “curry” used for all these different dishes?

More like meta-cooking question, but I believe it fits here better than on travel stack. Why is English so poor at differentiating all those different things hidden under one common name: curry? Is ...
0
votes
3answers
187 views

How to prevent shami kabab from breaking at the time of frying them?

I am making shami kabab, but the kababs are breaking when fried although the pre-frying mixture is hard. What should I do to prevent them from breaking? It spoils their look.
2
votes
1answer
139 views

How do I tone down biryani that is too spicy?

I am making biryani and unfortunately, the chili is too much and I don't know how to tone down the spiciness of biryani. I want to tone down the chili. I found some solutions are given below to ...
1
vote
2answers
135 views

How do you split Chickpeas?

I'm currently reading a South-Indian cookbook which is adamant that you only use split chickpeas in the recipes, but I can only find the unsplit variety. What does it actually mean to split chickpeas ...
2
votes
1answer
128 views

Why asafoetida clumps in hot oil?

Introduction While making vegetable recipe we generally initiate with same procedure for every vegetable i.e. in 2 spoon of hot oil we put mustard, cumin, and asafoetida before adding pieces of any ...
2
votes
1answer
156 views

When to add Milk powder while preparing a cup of Tea (Chai)?

Tea is prepared by adding water+sugar+tea powder in a bowl, and boiled it properly. After pouring into the cup, I added 2 spoon of milk powder (Nestle product) and stirred up well. But I found big ...
0
votes
1answer
123 views

Reason of putting clarified ghee on Modak

"Modak" is the sweet dish generally prepared for Lord Ganesha in India. "Ukadiche Modak" is the sub-type of Modak. It is usually cooked in steamer. It does not get fried (or deep fried). I would like ...
0
votes
2answers
231 views

Why isn't my roti soft?

I have tried this recipe but i want roti more soft. Roti recipe 500 g Wheat flour 15 g Salt 50 g Oil 300 g Water or as required
2
votes
2answers
814 views

How can I reheat Onion Bhajis without an oven or hub to make them crispy?

The UK lunch culture being what it is, microwaveable ready meals and snacks are a big thing, and most companies have a microwave and a toaster. While that works well for store-bought ready meal ...
5
votes
1answer
155 views

A recipe instructs to boil a whole head of cabbage, can I boil individual leaves instead?

In Madhur Jaffrey's An Invitation to Indian Cooking, her recipe for Cabbage leaves stuffed with potatoes instructs you to boil the cabbage leaves by submerging the entire head of cabbage in a large ...
0
votes
1answer
114 views

cooking Nan bread

I don't have space for any more kitchen equipment, or money to waste. I want to cook nan breads but I don't have a tawa ( a sort of skillet) I do have a metal bakers peel that I use to put pizzaz in ...
2
votes
3answers
235 views

Does turmeric have a definitive taste?

I’ve made recipes that included turmeric, and I’ve read articles about its health benefits, but I’ve made the same recipes without turmeric without any noticeable taste difference - the lovely color ...
9
votes
1answer
297 views

Why fry a teaspoon of dal to start an Indian dish?

Some Indian recipes ask the cook to fry a very small quantity of dal, e.g. "3/4 teaspoon of urid dal", at the beginning of cooking a dish which doesn't otherwise contain dal. Examples here and here, ...
6
votes
7answers
1k views

Getting rid of raw onion taste without the frying process?

I'm trying to find a reliable way to make a good base gravy for British Indian Restaurant (BIR) curry -- for those that don't know, this is essentially the adapted form of Indian curry cooking used in ...
3
votes
2answers
172 views

Water collects around cooked idlis in my steamer

I am running into a problem where water collects around my cooked idlis. I have used the steamer for about 7 years with no issues. All of a sudden, I am seeing that the top most idly tier is fine ...
3
votes
1answer
143 views

Pressure Cooker suitable for traditional Indian dishes, available in Europe

I would like to try recipes from Urvashi Pitre's Indian Instant Pot Cookbook: Traditional Indian Dishes Made Easy and Fast. However, buying the original Instant Pot pressure cooker does not seem to be ...
5
votes
2answers
319 views

substitute for snakehead fish

A friend of mine mentioned he wished he could find snakehead fish (Channa marulius) to make me a fish curry his mother used to make him in India. I haven't been able to find a source of this fish ...
5
votes
1answer
3k views

What is the correct way to make china grass ready for Falooda?

People familiar with Indian desert Falooda will be in a better position to answer this question. I tried to recreate at home a Falooda that I had outside, ingredients were milk, sabza (Basil seeds), ...
1
vote
3answers
355 views

Northern Indian Cuisine - Garam Masala Without Cumin

I love Northern Indian cuisine, but am allergic to cumin. Can anyone suggest a substitute for cumin to use in making garam masala from Northern India?
0
votes
2answers
133 views

can you saute lentils with butter (masoor dal)

After cooking masoor dal in pressure cooker, I used to saute it with ghee but since I don't have ghee and it's midnight, can I saute it with butter? will it taste bad?
4
votes
2answers
2k views

Why is there no pork on the Indian take-away menu?

The standard Indian takeout menu does not represent the kind of food eaten in India. India is a large country and "Real Indian food" is little more meaningful than "Real European food". Dishes ...
0
votes
1answer
188 views

How can I improve a dish with badly cooked spices without recooking? [closed]

I am living in a place where the food (namely curries) served is so bad I lose my appetite by just smelling it. I've tried making it taste better by adding some chilli powder, salt, and onions but it ...
3
votes
1answer
2k views

What to do to get tender, edible steak instead of it being rubbery?

I've seen this, but it does not answer my question. This is with regard to the Kerala beef fry or even Kerala beef curry; not the western way of cooking steak. The steak pieces: 1kg bought from ...
3
votes
3answers
5k views

What's the proper order to add ingredients for an Indian curry?

Typically, when making an Indian curry, I heat oil, add whole spices, then add and cook onions, add and cook ginger + garlic, add dry spices + tomatoes, and cook the meat in the sauce. Am I doing ...
1
vote
0answers
236 views

Can I save spoiled indian pickle?

If there is already small spoiling from water on pickle, can I salvage this in any way? Please help.
0
votes
2answers
9k views

How much water is needed for flour dough when making chapati

This is for Indian/Pakistani chapati recipe. How do I know if I have used the appropriate amount of water when making the dough? There is no yeast involved here. What do I do if I have added too much ...
0
votes
1answer
83 views

What main course Indian cuisine I can make out of potato with sweetness in nature? [closed]

In continuation to my previous post. What main course Indian cuisine I can make out of potato with sweetness in nature? As pulao and dry vegetable taste terrible with this kind of potato.
6
votes
1answer
484 views

How to differentiate normal potato from the potato that has sweetness?

Sometimes, we need to add potato to our dishes like in Pulao and some Indian dry vegetable dishes. But some potatoes have sweetness to them which ruin the flavor of the dish. Is there a way to ...
2
votes
2answers
1k views

What is the purpose of adding curry leaves? [closed]

In India curry leaves are added almost all curries. I personally hate them. You don't eat them, but just keep them on the side of the plate and throw them away. 1) What is the purpose of adding ...
11
votes
1answer
771 views

In Indian cooking, what does it mean when a recipe says “until the oil begins to leave the side of the pan”?

In many Indian recipes I see the phrase "cook until the oil leaves the side of the pan". For example, this recipe says: Add tomato puree and cook until oil leaves the side. Similarly, this one ...
6
votes
4answers
5k views

Help with rubbery roti/chapatti

I have been trying to master the roti for about a year now, and I've only made perfectly soft roti a handful of times. Otherwise they come out rubbery. The problem is NOT the dough. I make the dough ...
2
votes
2answers
458 views

Mustard seeds for tempering lentils brought out a little bitter after taste

I am fond of using whole spices for tempering therefore used mustard seeds along with cumin seeds, curry leaves, asafoetida & nigella seeds. Thereafter used some cilantro and kasuri methi for ...
0
votes
1answer
170 views

Getting crispy banana chips

My pan fried banana chips are crisp at the beginning.But later it looses crispines.This happens evenafter storing in air tight containers.What is the mistake i am making? PS:I am asking about kerala(...
2
votes
1answer
525 views

Different cooking times for red and brown lentils?

I'm making dal for dinner tomorrow and am short some red lentils. I usually cook it for 25-30 minutes after everything's combined in the pot. Can I mix in some brown ones or are the cooking times ...
0
votes
2answers
126 views

What do I do with this spice mix?

We've had these spice mixes for a while, one is for "Meat Masala" and one for fish. The ingredients and directions for the meat masala powder can be found here. The instructions are rather cryptic, ...
3
votes
2answers
13k views

What is the difference between Chapati and a Paratha?

I have heard of folding a chapati dough while kneading to form a triangle. How is it different from not folding it? How does folding to a triangle and rolling a chapati makes the difference?
1
vote
3answers
789 views

Can rasam, a South Indian recipe, be boiled at high temperatures?

One of my friends said "rasam" should not be boiled at high temperatures but he hasn't given any reason for that statement. Is it true? If so, could you give me the reason?
1
vote
2answers
1k views

Difference between tzatziki and Indian mint dip (mint chutney?)

What is the difference between a tzatziki dip and an Indian mint dip? Aren't both just yogurt and mint? Or o is the difference that tzatziki also has some cucumber in it? Also, while tzatziki looks ...
-2
votes
1answer
476 views

Falafel vs onion baji

What is the difference between the way a falafel is made and the way an onion baji is made? It seems both seem to be based on embedding some veggies in flour and frying it.
2
votes
1answer
912 views

Can I use tomato paste in dal?

My current method for making an Indian dal include using whole peeled tomatoes, almost always canned. Would substituting Tomato Paste, the thick stuff from cans, change the taste, and if so, how? I ...
2
votes
3answers
239 views

Cooking through thick liquids

I'm a big curry aficionado and am trying to cook curries that both taste good and require minimal preparation during the week. I like to make both vegetarian (usually, green/red lentils, fresh) and ...
3
votes
1answer
270 views

Garam masala paste for butter chicken

I am trying to make butter chicken and most recipes call for adding garam masala powder to the mix. I could not find the powder and only found garam masala paste instead. Can i use the paste instead ...
2
votes
1answer
124 views

Preparing curries faster

I often make tikka masala using this recipe. However, the recipe consists of three "let simmer for 10-25 minutes" periods (after adding tomatoes, cream and chicken, respectively), so the total ...
2
votes
2answers
4k views

How long can I soak gulab jamun before serving?

I would like to make some gulab jamun for a party in the afternoon. Because it's a work party, I can't prepare them in the morning and let them soak the recommended few hours. Instead, I need to ...
5
votes
6answers
13k views

Why does my curry taste so bland?

I'm trying to make a curry, and failing. I'm a decent amateur home-cook, but now that I'm exploring outside of my usual cuisines, I'm at a loss how to improve my preparation of this recipe. Either ...
1
vote
1answer
601 views

Vegetable similar to ivy gourd?

I'm looking for the English name for a vegetable / fruit that looks like an Ivy Gourd. The taste is similar as well, but the texture is gritty. The Gujarati pronunciation is puhr-ver, but I have no ...
3
votes
4answers
258 views

Chili ended up tasting like indian food

So I am making some chili for a work contest, and I decided to use a new recipe/approach for some reason. It was largely based on the food lab's chili. http://www.seriouseats.com/2010/01/how-to-make-...
27
votes
6answers
14k views

What was Indian food like before the arrival of the chili pepper from the Americas?

One of the things associated with Indian cuisine is heat from chili peppers. Yet, chili peppers can only have been introduced to Asia from their Central and South American homeland after the Spanish ...