Mobasir hassan
  • Member for 2 years, 8 months
  • Last seen more than a month ago
How do you remove the chicken smell from Tandoori chicken?
1 votes

Yes it happens sometimes, you don't need to worry much for that. There's a simple solution and if you follow the basic instructions, I hope you won't get that smell in future. Always use first ...

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fluffiness of medu vada without baking soda
1 votes

It depends only on the batter. See medu vada from restaurants are always fluffy and crisp. The reason for that is they use a wet grinder to make the batter. And if you are using a mixer grinder (...

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Is Jalebi acidic?
0 votes

Jalebi is a sweet dessert made by using a fermentated batter. The batter is piped in hot oil in spiral shape and fry till crisp golden on both sides. It is then dipped in light warm sugar syrup. The ...

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What green chilli is being referred to in an indian lamb sheek kebab recipe?
0 votes

![enter image This type green chili is often used in seekh kabab to make it spicy. It is optional to use you can avoid green chili with red chilli powder or cayenne. Lamb is a red meat, it is ...

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Chicken kebab turned hard
1 votes

Your marination was good and fine but you missed two basic fried chicken ingredients egg and flour. You can use either corn flour or all purpose flour or both, which will make your kebab crisp. And ...

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Can I leave cauliflower florets in batter overnight for making Gobi Manchurian?
0 votes

I think you can leave it overnight. We often use carrot cauliflower beans for making crispy vegetables and leave them in batter for 4 - 5 hours. Don't boil the cauliflower florets to add in the ...

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Which one is better in Samosa dough,Ghee or Oil?
1 votes

To make a good pastry for Samosa, ghee is better. But for the best result you can use Vanaspati ghee, which is called as Dalda. It is widely used for making perfect crisp samosa. It is a vegetable ...

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How to estimate amount of all purpose flour for roux?
1 votes

Being in hospitality industry, I am taught to follow the standard ratio 1 : 1 : 10 where 1 for Butter, 1 for Flour and 10 for Milk. We should make a white Roux for white sauce, so don't over cook ...

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Is there a difference between paneer butter masala, matar paneer, malai kofta gravy?
1 votes

Both three have some differences,they are not same in taste, texture and appearance. Paneer butter masala is a rich, creamy,cashew based gravy where red chilli powder and tomato gravy are used to ...

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What's the name of this Indian dish I had?
4 votes

I guess that you have tasted chicken 65, which is a dish from Andhra Pradesh. Chicken 65 is also known as Andhra chicken. It is fried and coated with spices. You can Google chicken 65 recipe. I hope ...

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How can I prevent a thick layer of tikka marinade on my chicken?
1 votes

I think it is due the marination you are using to cook the chicken pieces. You should use a balanced and simple marination. Use a little more oil in the marination,it will help to roast the coating ...

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When cooking Chicken Tandoori or Chicken Kababs, how do you make that crisp spicy layer thicker?
6 votes

If you want to make a restaurant style Tandoori chicken with crisp spicy thicker layer then you have to use one more ingredient in your marination. That is called Kashmiri chilly paste. It will not ...

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