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17 votes
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What does layering biryani actually do?

From what I understand, biryani is never stirred except at the end when it is served. Part of the reasons for not stirring is that traditionally during the second stage of cooking, the partially ...
Greybeard's user avatar
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15 votes
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What to do with insoluble tamarind parts found in a paste pouch, to prevent them appearing in dishes

Remove the amount of tamarind you want to use from package. Place in a bowl. Add some water or other liquid...often hot to better dissolve the tamarind. Let soak a bit. Stir and mash with spoon or ...
moscafj's user avatar
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8 votes
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How do I make beef go soft for Indian beef curry?

Tough cuts of beef that are typically used in stews have lots of collagen, which is what makes them so tough. Collagen turns into gelatin when exposed to heat (and moisture) for a sufficiently long ...
Ruben van Bergen's user avatar
5 votes

What does layering biryani actually do?

When I cook a biryani, my goal is to ultimately get a crusty rice layer on the bottom. I use a dutch oven. When ready I flip the biryani onto a serving platter (a tricky maneuver for sure), the crusty ...
moscafj's user avatar
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5 votes
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Are packaged masalas to be used in combination with or instead of other spices?

Most of them are intended to be used on their own. You'll find that the packaged masalas contain a large number of spices already. Depending on the recipe, you might use small amounts of other spices ...
FuzzyChef's user avatar
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4 votes

What does layering biryani actually do?

Adding a historical note, which supplements the other answers on this question: Historically, Biryani only had two layers (see video of making a 1500s biryani here). It consisted of a meat stew (...
FuzzyChef's user avatar
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4 votes

Are packaged masalas to be used in combination with or instead of other spices?

"If you can't make your own, store bought is fine" There tend to be specific spice mixes for specific dishes, but they vary wildly between communities, cultures or family. These tend to be ...
Journeyman Geek's user avatar
4 votes
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What is the best way to turn the chunks of jaggery into fine powder?

I don't get to an Indian grocery very often, so I buy a huge block of rock-like jaggery to keep at home. Over time, I chisel off some more manageable pieces, and turn those pieces into powder as ...
jwd's user avatar
  • 156
4 votes
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What would be the benefit of folding and rerolling chapati dough?

There are different ways of adding layers to dough, but you will have to decide which one you prefer, or if it’s necessary. Two common techniques for flatbreads: Oil the dough, then fold it in half, ...
Joe's user avatar
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2 votes

What would be the benefit of folding and rerolling chapati dough?

I would have thought it could be to layer the final chapatti. I've seen them both ways, single-layered & multiple. It seems to depend on the chef. I was just eating lunch at my desk when I was ...
Tetsujin's user avatar
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1 vote

How do I make beef go soft for Indian beef curry?

It is not really correct that meat gets harder the more it is cooked, for most meat there is a "toughness curve", where cooking for either a short period or a long period produces tender ...
sqsh's user avatar
  • 57
1 vote

How do I make beef go soft for Indian beef curry?

Beef has many cuts, some are inherently tender, like filet, sirloin and ribeye. Cooking those too long dries them out, and you don't want to do that. Working cuts like shin/shank, neck, flank, brisket ...
GdD's user avatar
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1 vote

What is the best way to turn the chunks of jaggery into fine powder?

A mortar and pestle should do a pretty good job also!
Rowy's user avatar
  • 31
1 vote

Naan without tandoor?

The best way is :- once you have your rolled out naans, wet one side with water then place the watered side6on a hot cast iro or similar tawra. Wait till you see bubbles appearing then flip the pan ...
Coleen's user avatar
  • 11

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