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Results tagged with indian-cuisine
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user 23378
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
Frying mustard oils in indian tempering (tadka)
As for your first concern of smoking point of oil, here's a handy trick: when you feel the oil is hot enough but are not sure, throw in just one mustard seed and see if it pops. If yes, add all your m …
- 314
6
votes
Accepted
Fresh vs canned tomatoes in Indian cooking
These are the factors to consider when using tomatoes in Indian cooking:-
1) Does the recipe need pureed or chunky tomatoes to contribute bulk to the gravy? >> if puree then canned is fine or even te …
- 314
-1
votes
Cooking through thick liquids
Here are some tips:
1) Don't make a paste of the onions and tomatoes. Instead keep a ready supply of finely chopped onions, tomatoes, ginger, garlic and green chilies. You can quickly shallow fry the …
- 314
2
votes
Adding spiciness to indian curry at the end of cooking
Generally speaking, it is not a good idea to add red chilly powder at the end for a couple of reasons:
1) The trick of spices are they season and coat the vegetables or meat in the food. Usually once …
- 314
1
vote
Reusage of deep frying oil and flour coated vegetables
You might want to refer this: http://whfoods.org/genpage.php?tname=dailytip&dbid=126
While reusing deep fried oil does not have drastic health effects, it does increase the concentration of saturated …
- 314
10
votes
How do I make paneer firm and chewy like in the restaurant?
I'm giving you slightly contrarian advice axed on typical indian household recipe.
A) if I understand right your main problem is that the paneer crumbles in your curry.
B) unlike Indian restaurants i …
- 314