New answers tagged indian-cuisine
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For whole spices which are hard to pick out, you could try make a bouquet garni. Wrap the whole spices into a bundle, using cheesecloth, a piece of muslin (undyed, loosely woven fabric), a coffee filter tied with string, a tea strainer, or a drawstring tea bag (example).
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This is a technique commonly used for soup making. Depending on the dish,...
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Simple: spit them out.
You're not supposed to eat whole cardamom pods or cloves, any more than you'd eat whole cinnamon sticks, bay leaves, or slices of dried galangal. Each diner is expected to spit them out, or pick them out of their food, and set them aside on their plate.
Whole coriander seed, cumin seed, and other small spices are meant to be eaten, ...
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I don't think there is any really good substitute for cumin, but in addition to caraway (shahi jeera, which means royal cumin), mentioned by Swati, you might try ajwain/carom, although it is from the same family as cumin, caraway etc and so you might react to it.
They are only slightly similar, and ajwain is way more intense than cumin, especially when fresh,...
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Yes, using warm water helps keep the dough soft and also helps with the kneading.
Hot water denatures the proteins in the dough and also apparently makes it harder for gluten to form. I found this from this really beautiful video by Bong Eats. They recommend using boiling water to make the dough. I've tried it a lot of times, and it does work. It makes ...
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Smoked Paprika, Coriander, and Turmeric (really just Paprika)
The flavour of cumin is warm, smoky, floral and woody. You can try hitting those notes with a mix of other spices. Paprika for warm and smoky; ground coriander for floral; turmeric for woody and floral.
Many Indian recipes contain cumin, coriander, and turmeric already. So the advice is really ...
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In the past I used Chipotle as a cumin substitute and honestly its flavor is not too bad for me. But after a few test I catch that caraway will give the best experiment when use instead of cumin because it has almost similar appearance and flavor compare with cumin.
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