Stack Exchange Network

Stack Exchange network consists of 175 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers.

Visit Stack Exchange

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.

1
vote
7answers
18k views

What is the orange coloured cream inside McAloo Tikki called and what are its ingredients?

The McAloo Tikki: (McDonalds' official page has a smaller image.) I have seen the onions, tomatoes, Aloo Tikki, and an orange coloured cream inside this burger. I wish to know what is that cream ...
38
votes
10answers
8k views

How do I add a strong “onion flavor” to the biryani (in restaurant style)?

I've had chicken biryani in restaurants and their biryanis taste extremely different from what we prepare at home. I'm not sure how to describe it except that it's an "onion flavor". We've got loads ...
1
vote
0answers
36 views

Is there any difference between chakki and stoneground whole wheat flour?

Many websites have been telling that stoneground white whole wheat flour outside India yields lofty breads but 'CHAKKI MILLED' white whole wheat flour gives dense and crumbly breads. Take a look ...
13
votes
21answers
137k views

How to ferment dosa batter?

I have never been successful in fermenting dosa batter properly in the US. I generally soak urad dal, rice and fenugreek seeds for a few hours and grind them together. Even if I leave the batter in 30°...
27
votes
7answers
16k 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 ...
0
votes
1answer
136 views

Could someone please clarify whether the following things make sense while cooking chicken biryani?

I've trying multiple iterations to cook chicken biryani like how the restaurants do it. However, after going over various recipes online and trying them out, I'm starting to wonder whether the ...
18
votes
9answers
3k views

Naan without tandoor?

I miss Indian food and especially good naan bread. I haven't really tried it, but I wanted to test if it's possible to make naan without a tandoor? Has anyone tried this, do you have some good tips ...
1
vote
1answer
118 views

Can I substitute Maida Flour for All Purpose Flour for making Tortillas?

I'm attempting to make a Hot Cheeto Burrito. I've already subbed the Flaming Cheetos with a local substitute (Kurkure), and I'm going to make the Tortilla myself too. I have both Maida and Atta at ...
0
votes
2answers
192 views

Substitution for curry powder

Can garam masala be used as a substitute for curry powder or vice versa? Garam Masala also known as all spice powder
10
votes
4answers
22k views

What does “curd” mean in a South Asian recipe?

I've seen the word "curd" used in a few South Asian recipes (like, notably, some "Butter Chicken" recipes). In one video, it kind-of looks like it might be cottage cheese (or something like that), ...
2
votes
4answers
587 views

What's a good bible on vegetarian cooking?

Some years ago I decided to eat less meat and to successively becoming a vegetarian. I haven't learnt any particular dishes though, mostly just improvising with veggies/beans/nuts/cheese as staples – ...
1
vote
2answers
149 views

Is it useful to retain the myoglobin of meat which has collected as a fluid at the bottom of the container?

This is in India. I purchase fresh meat (chicken/beef) from the shop and sometimes keep it in the freezer until I'm ready to pressure-cook it on some other day. I noticed that after thawing it in ...
3
votes
2answers
10k views

Why would rasagullas break while cooking?

My latest batch of rasagullas were a disaster. As soon as I dropped them into the cooker, they started disintegrating. I realized the entire affair will turn out to be a super waste of effort and time....
3
votes
2answers
120 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 ...
3
votes
2answers
206 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
4answers
11k views

Deep freezing paneer (cottage cheese)?

I have a packet of cottage cheese ( paneer ) and it advises me not to deep freeze it? I can't understand why. Any help? I had it deep frozen right from the time I bought it. It is also 3 days past its ...
3
votes
1answer
99 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
228 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 ...
5
votes
1answer
4k views

Balancing out saffron taste, chlorine/latex taste

I am cooking a chickpea stew and clearly used too much Saffron (high chlorine taste). Does anyone know what I can use to balance out or mask the flavour?
0
votes
3answers
2k 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.
7
votes
6answers
6k views

Ingredients to Get Started with Indian Cuisine

I'm interested in slowly getting started with Indian cooking and building up my store of spices. However, I generally don't have as much time to cook as I would like and really don't have enough space ...
3
votes
1answer
1k 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 ...
2
votes
1answer
138 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 ...
1
vote
2answers
315 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 ...
0
votes
2answers
647 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
1answer
879 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
131 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 ...
4
votes
2answers
5k views

Kitchen towel vs dough seal in a dum biryani

A lot of recipes for biryani involve sealing the edges of the pot with dough. I generally used a kitchen towel and weigh down the lid with something heavy and don't bother with the dough. I was ...
2
votes
2answers
9k views

Can I use only urad dal to make dosa?

I've been making dosa lately and was wondering if you could make the batter using only soaked urad dal (black lentils)? Or, do you have to include soaked rice, as well? I am diabetic, so I am trying ...
3
votes
1answer
401 views

Why are Parathas smeared with fat/oil within layers?

The difference between plain roti and plain parathas is that parathas have oil in between their layers, and roti's don't. Even after we put oil in the layers we still smear the front and back sides ...
3
votes
3answers
7k 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 ...
3
votes
2answers
14k 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?
0
votes
1answer
124 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 ...
10
votes
1answer
1k views

Why is the chicken in Indian food so tender?

I used to go to an Indian restaurant that had the most tender chicken I've ever had. In general, it seems like Indian curries have very tender chicken. Could somebody explain if there is a secret? Is ...
3
votes
1answer
6k views

Is there a difference between paneer butter masala, matar paneer, malai kofta gravy?

It seems to me that although you can find different recipes for each of the dishes described above, the gravy is basically the same, with the only difference for example between paneer butter masala ...
9
votes
4answers
4k views

Does toasting and grinding whole spice really improve curry flavor?

It seems to be common knowledge that "toasting is better" when it comes to spices. But the other day I noticed my toasted-and-freshly-ground coriander smelled pretty weak, and I ended up boosting the ...
23
votes
17answers
42k views

How do I make paneer firm and chewy like in the restaurant?

Recently I've taken a liking to Indian cuisine and am trying to replicate the curry experience at home. The biggest problem I'm having is with the paneer cheese, which is used in curries I like the ...
2
votes
2answers
1k 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 ...
21
votes
11answers
22k views

What is this fungus/lichen in my Garam Masala? (“Trifle”/truffle?)

I just bought a lovely bag of Garam Masala, and was all ready to grind some when I got home! But when I opened it, I found something I didn’t recognise — at first I thought something had gone mouldy, ...
5
votes
1answer
167 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 ...
12
votes
7answers
29k views

How to make chapattis round and of same thickness?

I have tried making Chapatis many times. I can make dough for Chapati very well, but I am failing when it comes to structure of the roti/chapati. I make two mistakes: When I try to flatten it, one ...
2
votes
2answers
5k views

How much quantity of jaggery can replace 1 table spoon of white sugar?

Assuming the jaggery is of finest quality and is ground. Also, the sugar can be powdered or in crystal form. I just want the same level of sweetness when I replace them with each other.
2
votes
3answers
252 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 ...
22
votes
4answers
24k views

What is meant by “cook until the oil separates” in Indian curry recipes?

A lot of Indian curry recipes have a step where you're told to cook an onion-tomato-spices mixture "until the oil separates". Despite having tried cooking such recipes a number of times already, I ...
9
votes
1answer
362 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
2k 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
3answers
19k views

Correct oven temperature for chicken tikka at home

To make chicken tikka in oven, should I bake at 350c for about 40 min and then broil it on high for 2 min? I don't expect same taste as if it was a tandoor oven, but hoping for something close. ...
3
votes
1answer
148 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 ...
15
votes
9answers
89k views

Does paneer have to be cooked?

I want to just toss it into some indian food I have. Does it need to be cooked first or is it ok if it just warms up a bit when I throw it in the sauce?
4
votes
2answers
3k 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 ...