Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [indian-cuisine]

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.

Questions with this tag should be about traditional ingredients, preparations or dishes from India - such as curries, naan or butter chicken. Questions about ingredients common to Indian-style cooking, but which aren't about a specific Indian dish, should not use this tag.

283 questions
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Does microwaving fully cook chapatis?

I saw a video on how to make chapatis and someone made a comment saying you must allow chapatis to fully inflate because it is the steam inside them that cooks them and not fully inflating means you have raw dough evidenced by areas with lighest…
James Wilson
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using medium chilli powder instead of kashmiri chillis, what ratio should be used?

I have a recipe for making a madras, and it suggests substituting chilli powder for the chilli's, but doesn't suggest how. Wondering of anyone can give me a pointer as to what ratio to use?
Mild Fuzz
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How can I improve my chicken curry recipe?

So, I’ve been experimenting with making curry and drew upon various recipes I found online. The common threads that I found were the following: Using onions, garlic, and ginger as a base Using plenty of spices Having a main component…
Andrew Jackson
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Why asafoetida clumps in hot oil?

Introduction While making vegetable recipe we generally initiate with same procedure for every vegetable i.e. in 2 spoon of hot oil we put mustard, cumin, and asafoetida before adding pieces of any vegetable. Question Why does asafoetida clump…
Shree
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When to add Milk powder while preparing a cup of Tea (Chai)?

Tea is prepared by adding water+sugar+tea powder in a bowl, and boiled it properly. After pouring into the cup, I added 2 spoon of milk powder (Nestle product) and stirred up well. But I found big granules of milk powder at the bottom of cup (after…
Shree
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How can I reheat Onion Bhajis without an oven or hub to make them crispy?

The UK lunch culture being what it is, microwaveable ready meals and snacks are a big thing, and most companies have a microwave and a toaster. While that works well for store-bought ready meal curries or bread, the package of onion bhajis asks for…
simbabque
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Does turmeric have a definitive taste?

I’ve made recipes that included turmeric, and I’ve read articles about its health benefits, but I’ve made the same recipes without turmeric without any noticeable taste difference - the lovely color was missing, but that’s about it. Is this because…
Just Joel
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What is the purpose of adding curry leaves?

In India curry leaves are added almost all curries. I personally hate them. You don't eat them, but just keep them on the side of the plate and throw them away. 1) What is the purpose of adding curry leaves? 2) Does the taste of the curry change…
Wally
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Mustard seeds for tempering lentils brought out a little bitter after taste

I am fond of using whole spices for tempering therefore used mustard seeds along with cumin seeds, curry leaves, asafoetida & nigella seeds. Thereafter used some cilantro and kasuri methi for finishing. What I noticed was that the lentils had a lil…
user50547
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1 answer

Different cooking times for red and brown lentils?

I'm making dal for dinner tomorrow and am short some red lentils. I usually cook it for 25-30 minutes after everything's combined in the pot. Can I mix in some brown ones or are the cooking times different? I'm expecting so, since they're much…
miken32
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Cooking through thick liquids

I'm a big curry aficionado and am trying to cook curries that both taste good and require minimal preparation during the week. I like to make both vegetarian (usually, green/red lentils, fresh) and chicken-based curries. For that reason, I'm…
Daniel Rosehill
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Preparing curries faster

I often make tikka masala using this recipe. However, the recipe consists of three "let simmer for 10-25 minutes" periods (after adding tomatoes, cream and chicken, respectively), so the total preparation time is quickly an hour. I'd like to be able…
forthrin
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How long can I soak gulab jamun before serving?

I would like to make some gulab jamun for a party in the afternoon. Because it's a work party, I can't prepare them in the morning and let them soak the recommended few hours. Instead, I need to prepare them the night before. I have read many…
Air
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Cookbook on Odisha cuisine

Do there exist cookbooks, possibly in English, about food from the state of Odisha, India -- preferably written by an author from that region?
Martin Peters
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Why tandoori chicken does not dry out despite the high heat

Indian tandoori chicken is cooked in a tandoor oven, with heat reaching 900F. How come the chicken does not dry out? Because of the yogurt marinade?
Kaushik
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