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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votes
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 ...
3
votes
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-...
2
votes
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 ...
2
votes
0answers
66 views

Home made biriyani masala paste

What is the permitted preservative for biriyani paste? How much quantity of what should I add? My masala has ginger, garlic paste, onions, tomatoes, green chillies, spice powders, mint and coriander ...
2
votes
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
votes
1answer
206 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
0answers
627 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 ...
1
vote
0answers
566 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.