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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2
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0answers
65 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 ...
5
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1answer
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 ...
2
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1answer
100 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 ...
4
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1answer
185 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 ...
3
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0answers
69 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-...
8
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6answers
4k views

Baking naan without an oven?

Is it possible to make eggless naan without an oven?
2
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1answer
150 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 ...
2
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4answers
3k 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 ...
4
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1answer
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
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3answers
674 views

Should there be any problem cooling Mysore Pak outside a refrigerator?

I am interested to make Mysore Pak, the Indian sub-continent lightly-roasted Besan (Chickpea flour) based cake. I can indeed lightly-roast one cup of Besan, add one cup of sugar directly together ...
13
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6answers
5k 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 ...
4
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0answers
117 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
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1answer
140 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 ...
6
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4answers
5k views

Is Indian food more expensive to prepare than Chinese food?

Based on my subjective experience, Indian food at restaurants is more expensive than Chinese. This seems to hold across restaurant classes, low end takeout is a buck or two more then Chinese takeout, ...
1
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1answer
204 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 ...
2
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2answers
230 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 ...
2
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8answers
28k 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 ...
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2answers
137 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 ...
10
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6answers
46k views

What are the authentic traditional ingredients for Naan bread?

I would like to know what the authentic and traditional ingredients for Naan bread are. There are many recipes that use some ingredients but not others and the cooking method are not always the same. ...
3
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2answers
388 views

What's the name of this Indian dish I had?

I had a dish recently at an Indian restaurant called Andhra(?) chicken. It was written in marker so I'm not sure about the h in there. The dish consisted of breaded pieces of chicken that were fried ...
4
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5answers
17k views

Frying mustard oils in indian tempering (tadka)

Many Indian recipes call for a quick frying of mustard seeds until they start popping. If the oil is really hot the mustard seeds pop right away - But as I'm always afraid letting my oil get to the ...
0
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2answers
129 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 ...
6
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10answers
85k views

What oils are suitable for Indian cooking (i.e. extended frying duration)?

Indian cooking basically uses oil from the beginning of the process, typically starting with sautéing ginger and garlic, then adding shallots, chillies and onions. So the oil is on the fire for quite ...
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4answers
375 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 ...
11
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8answers
3k views

Is “ghee” clarified butter or beurre noisette?

Reading the Wikipedia pages on “Ghee,” “Clarified butter” and “Beurre noisette” has left me somewhat confused as to what ghee is. Some statements on the pages seem to suggest that it's always ...
7
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3answers
716 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 ...
-2
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1answer
216 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 ...
3
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3answers
31k 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. ...
2
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3answers
14k views

How much jaggery can replace 1 tablespoon of white sugar?

Assume 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.
4
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1answer
323 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 ...
1
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1answer
221 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 (...
9
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1answer
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 ...
3
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5answers
523 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-...
2
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1answer
123 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 ...
1
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1answer
355 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 ...
4
votes
4answers
46k views

Adding spiciness to indian curry at the end of cooking

When making Indian curries, I usually lightly fry the spices (cumin, coriander, turmeric, and kashmiri chili powder), as most recipes state that this is needed to get rid of the "raw" taste. Sometimes ...
1
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1answer
113 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 ...
1
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4answers
16k views

fluffiness of medu vada without baking soda

How do we keep the medu vada batter fluffy without adding baking soda? I would like to use it less, hence trying to find a substitute for the ingredient, or better if the technique for cooking medu ...
1
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1answer
68 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 ...
2
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1answer
100 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 ...
2
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1answer
194 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 ...
22
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11answers
30k 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, ...
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1answer
95 views

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

Can someone please suggest good books to understadn the science of Indian cooking ?
0
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1answer
103 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 ...
1
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1answer
109 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
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2answers
267 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. ...
1
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2answers
179 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
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6answers
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 ...
6
votes
1answer
912 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 ...
7
votes
6answers
4k views

What are the possible substitutions for Cumin in Indian cuisine?

I've always been interested in trying to make some type of dahl or other Indian cuisine but I'm severely allergic to Cumin. This typically strikes me out for recipes with curry or chili powder. Does ...

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