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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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Remedy for Dry Chicken Yakhni pulao ?

My question is that today I prepared Chicken Yakhni Pulao,it tasted good but it is very dry, i mean the youghurt and the masala got absorbed in the rice very much. And i have made lots of it, it is also fully cooked. So does anyone know how should i…
Farah
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What kind of cabbage to use in cabbage poriyal (Indian stir-fry)?

I tried making this with a savoy cabbage, and it tastes like Irish cabbage - the spices were overwhelmed by the cabbage taste. When I have had this dish in Indian restaurants, the cabbage taste is milder.
Ganlin Jin
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Can I use sona masoori rice for making dosa?

I have been trying to make dosa in the US since 6 months & never got the fermented batter. When searched in seasoned advice I found a similar question asked. How to ferment dosa batter? I have been using correct proportions of rice, urad dal,…
tcb
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What would adding wine (red or white?) do when cooking Vindaloo?

This is my first post, so please be gentle. I am cooking chicken Vindaloo and I'm trying to get a bit creative. I have never heard of adding wine to vindaloo, however, I know that I like it in soups and stews. What would be the effect of adding…
Beer_en_thu_si_asT
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chicken texture after precooking starts to break

Sometimes when pre-cooking chicken for a curry week, the chicken cuts doesn't keep its shape. It starts to get a bit stringy and losing the "smooth" shape that it was cut with, what could I be doing wrong, given that my favourite indian restaurants…
CaseyJones
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Type of salt to use for Indian recipes

I cook lots of Indian food - can I use kosher salt\crystallized sea salt for my curries? I like the way you have more control on how much salt you're adding because of the crystal texture - but ill the salt crystals melt properly? And should I add…
dan12345
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Substitue for paneer? Have low fat milk, plain youghurt, cream cheese and butter

I have a recipie for Skewered Pumpkin (from India Cookbook by Pushpesh Pant). Basically it's grated pumpkin, paneer, onion, breadcrumbs and spices moulded into a sausage shape around a skewer and cooked over a grill or in a tandoor. This calls for…
WW.
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Low Salt Indian Food

Indian recipes tastes awful with reduced salt. Can anything be done to make them more palatable? Are there dishes that taste OK even with low salt?
V. Chandrasekhar
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How do I make beef go soft for Indian beef curry?

I am trying to make Kerala style beef curry using a pressure cooker and I'm struglging to figure out how to make the beef go soft. To what I understand, the more we cook beef, the more harder it get, so how is it possible/ that I can get the beef in…
Reine Abstraktion
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Garam masala in meat curries

In South Asia, Garam Masala means a mixture of cinnamon, clove, black peppercorn, and cardamom either in whole form or in powder form. This is an essential ingredient in meat (chicken, beef, lamb, goat, etc.) curries. I observed that, In some…
user366312
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Can the dumming step of biryani be skipped by pressure cooking biryani rice and chicken separately and mixing them after cooling?

Although I figured out the right amount of water and salt for making biryani, at times, it still gets messed up if the amount of water in the cooked chicken is too high or if the rice cooking duration is not right. There are also plenty of people…
Nav
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why do we use ginger and garlic in meat curry?

Garlic and ginger are a staple in South Asian meat (chicken, beef, goat, lamb, duck, etc.) curries. I am just wondering, why. What attributes of garlic and ginger made them essential ingredients for meat curry? What do they actually improve in meat?…
user366312
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How to retain the saltiness and spicy flavour of biryani rice?

When preparing chicken dum biryani, the chicken and rice are first partially cooked separately. The steps for cooking the rice go like this: Wash the rice. Soak the rice in water for 30 minutes. For each cup of rice used, take two cups of water and…
Nav
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In what order should I put various "masalas" in chicken curry?

In what order, should I put the various masalas (en:spices) in my general Indian-style spicy chicken curry? I have the following: Chicken masala Garam masala Jeera masala Chilli powder Dhaniya masala Ginger-garlic paste I usually marinate…
Severus Snape
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Reducing acidity in Northern Indian Cuisine (chana masala)

I have been buying various spice mixes to make Pakistani/North Indian food myself. My issue is that in dishes with yoghurt and/or tomatoes, the end result always winds up being too sour. It happens with my karahis and also, most annoyingly, with…
Avatrin
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