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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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Are there any books which explain Indian cooking in terms of science?

My attempt to make a paneer curry taste similar to restaurant is turning into a mad goose chase. I've literally tried 100s of recipes shown on Google, YouTube, etc, but I'm not getting the taste similar to the ones sold in restaurant. I'm thinking…
user79421
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Dal stays hard after frying tarka

I have a problem with hard dal after frying. Can someone explain the cause. I made a tarka for lemon rice yesterday and added 1 tsp of urid dal to the frying mixture as called for in the recipe. Left out the 1 tsp toor dal cos they are bigger and I…
user73517
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Is there any difference between chakki and stoneground whole wheat flour?

Many websites have been telling that stoneground white whole wheat flour outside India yields lofty breads but 'CHAKKI MILLED' white whole wheat flour gives dense and crumbly breads. Take a look This is made from chakki milled white whole…
User101
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Could someone please clarify whether the following things make sense while cooking chicken biryani?

I've trying multiple iterations to cook chicken biryani like how the restaurants do it. However, after going over various recipes online and trying them out, I'm starting to wonder whether the following cooking steps are inefficient or do they…
Mugen
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Can I substitute Maida Flour for All Purpose Flour for making Tortillas?

I'm attempting to make a Hot Cheeto Burrito. I've already subbed the Flaming Cheetos with a local substitute (Kurkure), and I'm going to make the Tortilla myself too. I have both Maida and Atta at hand. I've seen answers that say it's an okay…
ColonD
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Is it useful to retain the myoglobin of meat which has collected as a fluid at the bottom of the container?

This is in India. I purchase fresh meat (chicken/beef) from the shop and sometimes keep it in the freezer until I'm ready to pressure-cook it on some other day. I noticed that after thawing it in the fridge for a day, there was a red liquid that…
Nav
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How do you split Chickpeas?

I'm currently reading a South-Indian cookbook which is adamant that you only use split chickpeas in the recipes, but I can only find the unsplit variety. What does it actually mean to split chickpeas and what is the method? The cookbook gives the…
Neil Meyer
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Northern Indian Cuisine - Garam Masala Without Cumin

I love Northern Indian cuisine, but am allergic to cumin. Can anyone suggest a substitute for cumin to use in making garam masala from Northern India?
petec
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Can I save spoiled indian pickle?

If there is already small spoiling from water on pickle, can I salvage this in any way? Please help.
avicrotim
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Getting crispy banana chips

My pan fried banana chips are crisp at the beginning.But later it looses crispines.This happens evenafter storing in air tight containers.What is the mistake i am making? PS:I am asking about kerala(indian state) style famous banana chips.It is made…
aelin_s
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Can rasam, a South Indian recipe, be boiled at high temperatures?

One of my friends said "rasam" should not be boiled at high temperatures but he hasn't given any reason for that statement. Is it true? If so, could you give me the reason?
Vinoth Energetic
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Difference between tzatziki and Indian mint dip (mint chutney?)

What is the difference between a tzatziki dip and an Indian mint dip? Aren't both just yogurt and mint? Or o is the difference that tzatziki also has some cucumber in it? Also, while tzatziki looks predominantly white Indian mint dips are green…
Jack Maddington
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Vegetable similar to ivy gourd?

I'm looking for the English name for a vegetable / fruit that looks like an Ivy Gourd. The taste is similar as well, but the texture is gritty. The Gujarati pronunciation is puhr-ver, but I have no idea what vegetable / fruit this is. Thank you.
Ralph David Abernathy
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What is the way to make golgappe/pani puri at home?

This is what I am talking about: https://en.m.wikipedia.org/wiki/Panipuri I want to know what is the way to make the puris that fluffy and that crispy such that they remain fluffy and crispy forever. I do make bigger puris at home by deep frying…
autumn season
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fluffiness of medu vada without baking soda

How do we keep the medu vada batter fluffy without adding baking soda? I would like to use it less, hence trying to find a substitute for the ingredient, or better if the technique for cooking medu vada can be changed so that I don't need to use a…
Anu
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