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Vanpram P
  • Member for 7 years, 2 months
  • Last seen more than 7 years ago
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21 Answers

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9 votes
Accepted

How do I *safely* use an aruvamanai

7 votes
Accepted

How to prevent eggplant having a tough or rubbery texture

6 votes
Accepted

Does dirt sink or rise in boiling water?

5 votes

Does chilli get milder with cooking?

4 votes

Is it different to add seasoning at the beginning, in the middle or at the end of cooking?

3 votes

How do I fry potatoes for curry?

3 votes

Mustard seeds for tempering lentils brought out a little bitter after taste

2 votes

Can rasam, a South Indian recipe, be boiled at high temperatures?

2 votes

Are my dried moong dal beans bad?

1 vote

whole vs ground spices

1 vote

How do I bring out the garlic flavor in an oil base?

1 vote

Why does my curry taste so bland?

1 vote

How much is "a ladleful"?

1 vote

How do I properly cut a bell pepper into strips?

1 vote

How do I properly mince ginger?

0 votes

What is a julienne cut?

0 votes

How do I properly cut leafy herbs like basil?

0 votes

Can you make thin crispy dosa without urad dal?? Can I use any other lentils in their place?

0 votes

Purpose of cooking oil

0 votes
Accepted

Why do some green gram seeds float on water while some don't?

0 votes

What are the principal components of coconut taste, and how do they differ between fresh and stale coconuts?

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