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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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How to reduce the taste of tomato in a tomato sauce?

I did butter chicken for the first time. It was good but I felt that the tomato sauce had too much tomato flavour. The sauce was made of tomato passata and liquid cream (and what remained from the marinade of the chicken, it was very little). What…
WoJ
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How is Paneer Melting in Cheena Poda dessert?

In this (16:09) Video the Master Chef Chintan Pandya has made a delicious dessert "Cheena Poda" in which the cheena (Paneer) seems to melt. Which is not possible because while making paneer the whey traps the minerals, Fats and is not included in…
Anand Kadhi
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What are the best practices when making chapathi like a pancake or dosa?

Normally, chapathi/roti is made by kneading wheat flour, letting it rest a while, then making balls of them and rolling them into flat circular shapes and then heating them. This answer describes how letting it rest, allows gluten linking and the…
Nav
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What causes a food to become tough as opposed to crispy or flaky when pan frying or baking?

When making dosa or pizza, I like to try to get the dosa or pizza crust to be crispy, so I often cook or bake a bit longer. I can achieve crispiness, but it seems to come at the expense of making them "tough," as in a bit hard to chew. Here's my…
geronimo
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Pressure Cooker bottom and whistle got burned while cooking "Lasooni Dal Tadka", what could have gone wrong?

I was cooking Lasooni Dal Tadka (an Indian Lentil curry) following this Hebbar's Kitchen Recipe. I followed everything as stated but only changed the water quantity based on what I usually follow which is: 2 cups of water for 1 cup dal. 1.5 cups of…
Prahlad Yeri
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What determines spice level in Indian cuisine?

When I dine out for Indian cuisine, I prefer to order my food hot on the mild/medium/hot/spicy scale. This question is two-fold. For cooking Indian cuisine at home, what ingredient do I adjust (from an online recipe) to achieve a "hot" spice level…
Darla
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I found a tamarind that was mostly powder, how do I avoid buying these?

As someone new to tamarind I'm learning new things about the fruit, and discovered something off in one (it was hallow with some black powder inside). Why did this happen, and how can I avoid purchasing a bad one again?
a coder
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Different ways of making the gravy in butter chicken.. which is better?

Can someone tell me the science behind the following scenarios: a. Boil tomatoes, onions along with other dry masalas and then make a puree b. Stir fry tomatoes, onions along with dry masalas and then puree c. Make the onion, tomato puree and add…
Surya
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dhungar method: How can I make smoky dal tadka without charcoal?

Normally one is to get a piece of charcoal red-hot, put it in a small metal cup, put some ghee on it to burn/smoke, and put it in the pot with the finished dal tadka curry. I don't have charcoal. And even if I bought charcoal I don't have a gas…
Swiss Frank
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What is the purpose of raita?

Raita is usually served with spicy dishes like biryani. If the purpose was that the curd in raita would give some relief from the hot, spicy food, then why are chillies and onion added to raita? Personally, I dislike any foreign objects in the…
Julia
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What does adding water during the cooking process do to a curry?

I am learning how to make chicken tikka masala. Here is the video: https://www.youtube.com/watch?v=_weLAzB1nFk. In this video he adds water many times to the curry. Many of the other videos I watched I did not see them do this. What is the effect…
Vishaal Kalwani
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How can I make moong dal crepe crispy?

I'm making a north Indian snack for my toddler, he likes crispy textures. Moong dal ground with water, added chopped onion and cilantro. The batter was thin like a crepe batter and cooked in frying pan. The edges were crispy. The interior was like a…
Chefchab
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which mixer should I use to grind idli batter in USA?

I have been struggling with making soft idlis. I live in the US. I have tried many recipes but none of them gave soft idlis. I suspect it might be because of the grainy batter. I am using Ninja blender to grind daal and rice (separately). Any…
rose
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Should there be any problem cooling Mysore Pak outside a refrigerator?

I am interested to make Mysore Pak, the Indian sub-continent lightly-roasted Besan (Chickpea flour) based cake. I can indeed lightly-roast one cup of Besan, add one cup of sugar directly together with one cup of water, stir all three ingredients to…
user79730
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How Does Too Much Oil in Indian Mughlai Food Makes It Tasty?

What is the explanation of oily food being tasty? How does extra oil enhances taste? It is evident North Indian food specialy Mughlai food uses too much oil and it is also true too much oil makes the food tasty (at least to a large amount of…
Consider Non-Trivial Cases
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