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.

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7 votes
1 answer
552 views

This dal makhani recipe has two water discard steps. Any idea why?

I’m following the dal makhani recipe by Dishoom in London. The recipe has two steps where the water the lentils are in is discarded and replaced with fresh water. The first is the water the lentils ...
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1 vote
1 answer
62 views

Can the dumming step of biryani be skipped by pressure cooking biryani rice and chicken separately and mixing them after cooling?

Although I figured out the right amount of water and salt for making biryani, at times, it still gets messed up if the amount of water in the cooked chicken is too high or if the rice cooking duration ...
  • 1,143
1 vote
1 answer
279 views

why do we use ginger and garlic in meat curry?

Garlic and ginger are a staple in South Asian meat (chicken, beef, goat, lamb, duck, etc.) curries. I am just wondering, why. What attributes of garlic and ginger made them essential ingredients for ...
2 votes
1 answer
248 views

How to reduce the taste of tomato in a tomato sauce?

I did butter chicken for the first time. It was good but I felt that the tomato sauce had too much tomato flavour. The sauce was made of tomato passata and liquid cream (and what remained from the ...
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8 votes
3 answers
6k views

Why does my Indian food taste bland?

I recently tried an Indian recipe and event though it was spicy hot, it didn't have much flavor which surprised me for how much seasoning I put in. Does anyone know why this might be so bland? 1 ...
0 votes
2 answers
98 views

How does the idli or dosa preparation process help in ensuring it is cooked and the bacteria+yeast are killed?

Background: If I use two or three cups of rice to prepare rice in a pressure cooker, I have to add plenty of water, pressure-cook it until one whistle and wait for around 1.5 hours until I open the ...
  • 1,143
22 votes
5 answers
7k views

Why does my curry taste flat

I made a curry using onions, garlic, tomato passata, coconut milk, coriander (leaf and ground), cumin, cardamom, star anise, ginger and chilli powder. I tasted it and it felt like it was missing ...
1 vote
3 answers
371 views

How to retain the saltiness and spicy flavour of biryani rice?

When preparing chicken dum biryani, the chicken and rice are first partially cooked separately. The steps for cooking the rice go like this: Wash the rice. Soak the rice in water for 30 minutes. For ...
  • 1,143
0 votes
1 answer
112 views

My mango and lime achar is fermenting in the mustard oil

I made several bottles of lime and mango achar using this recipe https://cookpad.com/uk/recipes/8400937-mango-and-lime-pickle I put it all in glass bottles and they are completely covered in mustard ...
2 votes
0 answers
89 views

How is Paneer Melting in Cheena Poda dessert?

In this (16:09) Video the Master Chef Chintan Pandya has made a delicious dessert "Cheena Poda" in which the cheena (Paneer) seems to melt. Which is not possible because while making paneer ...
4 votes
1 answer
275 views

What is considered "mild" vs. "hot" in different countries? (measured empirically)

In different countries, what is generally considered "hot" for local residents dining on local cuisine? I'm an American and have experienced this at a number of Thai, Korean, and Indian ...
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2 votes
1 answer
113 views

What are the best practices when making chapathi like a pancake or dosa?

Normally, chapathi/roti is made by kneading wheat flour, letting it rest a while, then making balls of them and rolling them into flat circular shapes and then heating them. This answer describes how ...
  • 1,143
6 votes
1 answer
2k views

What is this seed pod?

Every now and then I come across this seed pod when I order Baingan Bharta (aka Punjabi Eggplant) from my favorite Indian restaurant. They're roughly 2cm (3/4 inch) long and about as thick as a ...
  • 63
3 votes
0 answers
129 views

Dosa on clad stainless steel pan

Has anyone had success at making dosa on a clad stainless steel pan? I mimicked the method for frying eggs on clad stainless steel (medium heat, when drops of water dance, add fat, spread room-...
2 votes
1 answer
168 views

What causes a food to become tough as opposed to crispy or flaky when pan frying or baking?

When making dosa or pizza, I like to try to get the dosa or pizza crust to be crispy, so I often cook or bake a bit longer. I can achieve crispiness, but it seems to come at the expense of making ...
  • 173
4 votes
1 answer
1k views

Grinding toasted spices without cooling

It is recommended when roasting whole spices in Indian cooking to cool them before grinding into a powder. Why do you need to wait for the spices to cool and what happens if you don’t?
2 votes
1 answer
257 views

Pressure Cooker bottom and whistle got burned while cooking "Lasooni Dal Tadka", what could have gone wrong?

I was cooking Lasooni Dal Tadka (an Indian Lentil curry) following this Hebbar's Kitchen Recipe. I followed everything as stated but only changed the water quantity based on what I usually follow ...
4 votes
0 answers
160 views

Cause of Spoiled idli?

I have prepared idli which was spoiled after steaming. I followed the following process: Soaked idli rava (coarsely ground rice) along with whole black gram(without skin). Grinded with mixie to ...
2 votes
2 answers
595 views

What determines spice level in Indian cuisine?

When I dine out for Indian cuisine, I prefer to order my food hot on the mild/medium/hot/spicy scale. This question is two-fold. For cooking Indian cuisine at home, what ingredient do I adjust (from ...
  • 217
1 vote
2 answers
283 views

In what order should I put various "masalas" in chicken curry?

In what order, should I put the various masalas (en:spices) in my general Indian-style spicy chicken curry? I have the following: Chicken masala Garam masala Jeera masala Chilli powder Dhaniya masala ...
0 votes
2 answers
146 views

How to get rid of raw onion smell while doing Gojju when forgotten to fry the onions

I forgot to fry the onions before grinding it. Now I have added the ground raw onions with masala to make semi liquid sambar(gojju), how do I get rid of raw smell? Should I keep heating the Bindi ...
  • 1
1 vote
4 answers
629 views

Reducing acidity in Northern Indian Cuisine (chana masala)

I have been buying various spice mixes to make Pakistani/North Indian food myself. My issue is that in dishes with yoghurt and/or tomatoes, the end result always winds up being too sour. It happens ...
  • 113
-2 votes
1 answer
228 views

Are these both ways okay to lower the flame in these types of gas stoves?

Before asking this question, I really tried to find an answer online, but I failed. Basically, we mostly have manual igniting gas stoves. If you press and turn the button on left (90 degree) and use a ...
  • 137
13 votes
6 answers
6k views

Are cardamom husks edible?

I have a recipe for a South Indian "allspice" mixture that includes cardamom among other spices. One begins with whole spices, toasted, and in the end they are ground in a coffee or spice ...
  • 1,888
4 votes
1 answer
453 views

What cut of beef to use for Indian curries?

I am wondering what part/cut of the animal is best to make Indian/Pakistani dishes like curries, Biryani, fry etc. This post says Chuck steak. But wanted to get more opinions. Which cut of beef should ...
  • 141
9 votes
1 answer
1k views

What was the original "Lea & Perrins" recipe from Bengal?

In the history of Lea & Perrins Worcestershire Sauce it is claimed that The story of Lea & Perrins famous Worcestershire Sauce begins in the early 1800s, in the county of Worcester. Returning ...
  • 207
1 vote
1 answer
317 views

Toasting and blooming spices

From what I've read, to make some spices more "potent", you have to toast or bloom them. Take cinnamon stick for example, in most Indian recipes, they call for it to be fried in oil (...
  • 111
1 vote
1 answer
720 views

How to scale Indian cooking?

What are the best practices for scaling up Indian dishes such as chicken curry, butter chicken, palak paneer, etc. that follow these generic steps (albeit with different ingredients): oil -> whole ...
1 vote
1 answer
228 views

How much "compounded" asafoetida to use?

I have a UK-Indian recipe that calls for asafoetida (1/4 teaspoons). I have bought this: This says it is "compounded" asafoetida powder. Is this any different from what would be used for my ...
  • 243
1 vote
1 answer
74 views

How many types of Roti are there?

I'm really interested in what the different types of rotis you may find in India. Is the roti basically at a base flat-bread made with wheat flour and then basically flavored with any other flour. Off ...
  • 3,901
2 votes
1 answer
119 views

I found a tamarind that was mostly powder, how do I avoid buying these?

As someone new to tamarind I'm learning new things about the fruit, and discovered something off in one (it was hallow with some black powder inside). Why did this happen, and how can I avoid ...
  • 589
3 votes
1 answer
248 views

Base gravy for British Indian food - is it useful at home?

The UK has a lot of 'Indian' restaurants, which tend to be staffed by people from Bangladesh. The menu will often have 100+ dishes available, which they need to cook using as few staff as possible, so ...
  • 1,093
0 votes
1 answer
108 views

Any books that teach the science of Indian cooking? [closed]

Can someone please suggest good books to understadn the science of Indian cooking ?
  • 21
0 votes
1 answer
170 views

whole spices vs garam masala?

There are usually two ways of adding khada masala spices(cloves, cardamom etc) to a curry: Add the whole spices in the beginning in oil Add garam masala in the end What kind of difference in flavor ...
  • 41
2 votes
1 answer
131 views

Different ways of making the gravy in butter chicken.. which is better?

Can someone tell me the science behind the following scenarios: a. Boil tomatoes, onions along with other dry masalas and then make a puree b. Stir fry tomatoes, onions along with dry masalas and then ...
  • 21
1 vote
1 answer
162 views

Ghee vs. butter in Indian curries

It seems that butter is not good for frying things over high heat because it can burn However it IS widely used for sauteeing in many cuisines, and works well. I looked at the cost of butter, which e....
  • 1,093
1 vote
2 answers
282 views

How do people make fried onions as an ingredient as opposed to a snack? Should I coat them with flour, milk, and spices?

A Pakistani dish I am learning to make calls for fried onions as an ingredient. The recipe says "golden fried onions" and later "fried onion paste", referring to the same thing. ...
  • 433
1 vote
2 answers
184 views

What are those spices?

I was organizing and labeling my spices cabinet when I run into those two spices that I cannot recognize. I'm assuming one of them is fenugreek. I'm quite sure I bought them when I had 'Indian cuisine'...
16 votes
6 answers
4k views

How to deal with strong, sizable spices?

I've been making a lot of Indian food, and I've repeatedly had problems with certain spices being "overpowering" when you get a bite of them. I'm talking specifically about cardamom and ...
  • 271
6 votes
1 answer
2k views

Is using hot water to make chapathi dough a good idea?

One of these days, I accidentally used hot water in place of cold water on wheat flour to make chapathi dough. Coincidentally I found the dough to be much softer than usual. Also the kneading process ...
4 votes
4 answers
3k views

What gives Indian curries the sweet and creamy taste and fragrance?

I am experimenting with various curry recipes coming from chefs and roadside "dhaba" cooks on youtube, but i cant figure out what exactly is the ingredient/combination of ingredients that ...
2 votes
4 answers
4k views

dhungar method: How can I make smoky dal tadka without charcoal?

Normally one is to get a piece of charcoal red-hot, put it in a small metal cup, put some ghee on it to burn/smoke, and put it in the pot with the finished dal tadka curry. I don't have charcoal. And ...
7 votes
3 answers
814 views

How to make restaurant style poppadoms

When I buy 'cook at home' poppadoms or order from a restaurant/takeaway they are usually very crispy and expand and bubble up as soon as you fry them. I tried a recipe for homemade poppadoms which ...
  • 171
1 vote
2 answers
539 views

Solutions for a bland vegetable curry

Over the years, I have developed a recipe that is effectively aloo gobi and saag aloo mixed together: Potato, cauliflower, broccoli and spinach curry. (I used to make it with sweet potato, but to &...
1 vote
1 answer
218 views

How do I make Chicken 65 crunchy? [duplicate]

My older sister keeps telling me that the Chicken 65 she had at a restaurant had this crunchy taste and since I've made this recipe twice now: I've been unable to get that crunch. I believed that it ...
11 votes
3 answers
3k views

Dried basil leaves instead of bay leaves

I have to make an Indian curry which requires bay leaves. Apparently I don't have them at home. I read on google here that dried Basil leaves can be a good substitute for bay leaves. Now dried bay ...
  • 572
6 votes
3 answers
2k views

How to predict and adjust the spice level of dal?

I have made countless recipes from popular Indian books and when I taste the end result, I always feel like the dish needs more spice. For example, I tried a recipe for Sri Lankan Dal with coconut ...
  • 388
5 votes
1 answer
1k views

Why my Biriyani gets mushy when I cook for 30/35 mins (suggested by lot of chefs)

I am trying to make some Kachhe Biriyani (Cooked with raw meat and half cooked rice). For that I am using following ingredients. 600 gm, Lamb 4 tbsp, Ghee 160 gm, Onion 70.00 gm, Raw Papaya 50 gm, ...
  • 153
1 vote
1 answer
552 views

When to add salt to dosa batter?

Just wondering when you add salt to dosa batter? I guess it depends on where you live (eg climate) - for example I live in not hot nor cold city, and I would generally add salt after fermentation. I ...
0 votes
1 answer
85 views

Can I make idli without rice? [closed]

I want to avoid rice due to my diabetes. So can I make idli only with urad dal? Currently, I am using rice rava and urad dal in the same proportion and the idli comes out nice. Thank you

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