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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.

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Toasting and blooming spices

From what I've read, to make some spices more "potent", you have to toast or bloom them. Take cinnamon stick for example, in most Indian recipes, they call for it to be fried in oil (blooming). Other spices like coriander needs to be toasted…
autumn322
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How to scale Indian cooking?

What are the best practices for scaling up Indian dishes such as chicken curry, butter chicken, palak paneer, etc. that follow these generic steps (albeit with different ingredients): oil -> whole spices -> onions -> ginger garlic -> tomatoes ->…
BigBrownBear00
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How much "compounded" asafoetida to use?

I have a UK-Indian recipe that calls for asafoetida (1/4 teaspoons). I have bought this: This says it is "compounded" asafoetida powder. Is this any different from what would be used for my recipe? Do I use the amount called for, or less/more? The…
Kitkat
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How many types of Roti are there?

I'm really interested in what the different types of rotis you may find in India. Is the roti basically at a base flat-bread made with wheat flour and then basically flavored with any other flour. Off course you would then get different spices added…
Neil Meyer
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Ghee vs. butter in Indian curries

It seems that butter is not good for frying things over high heat because it can burn However it IS widely used for sauteeing in many cuisines, and works well. I looked at the cost of butter, which e.g. in the UK is around £6/kg, and ghee is…
thelawnet
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How do people make fried onions as an ingredient as opposed to a snack? Should I coat them with flour, milk, and spices?

A Pakistani dish I am learning to make calls for fried onions as an ingredient. The recipe says "golden fried onions" and later "fried onion paste", referring to the same thing. The video shows a clump of yellow brownish fried onion slices dumped…
Eddie Kal
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What are those spices?

I was organizing and labeling my spices cabinet when I run into those two spices that I cannot recognize. I'm assuming one of them is fenugreek. I'm quite sure I bought them when I had 'Indian cuisine' phase. Cropped & sharpened Original - click…
Maciej Piechotka
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Solutions for a bland vegetable curry

Over the years, I have developed a recipe that is effectively aloo gobi and saag aloo mixed together: Potato, cauliflower, broccoli and spinach curry. (I used to make it with sweet potato, but to "please" all my diners, I've switched to regular…
Xophmeister
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How do I make Chicken 65 crunchy?

My older sister keeps telling me that the Chicken 65 she had at a restaurant had this crunchy taste and since I've made this recipe twice now: I've been unable to get that crunch. I believed that it was an issue with the flour I was using, but that…
S. Coughing
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When to add salt to dosa batter?

Just wondering when you add salt to dosa batter? I guess it depends on where you live (eg climate) - for example I live in not hot nor cold city, and I would generally add salt after fermentation. I know that in hot places, people would usually add…
Katja Skafar
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Why is Tilda basmati rice so popular?

I've never used Tilda rice before, but I'm considering trying it and I wonder if it's worth the cost. I usually use India Gate or whatever is on sale, which is almost half the price of Tilda for the same weight. I don't see the same level of hype…
the real deal
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Why does cheese need boiling while paneer not?

I am from Syria, but currently I am living in India. Back in my country we have to boil the cheese (and the milk) before consuming, otherwise it may carry harmful bacteria. One of my friends was taken to hospital after consuming raw cheese. In my…
أحلام كبيرة
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What kind of rice should I use to make Persian/Indian/Middle Eastern rice-based desserts?

I am trying to learn how to make Persian shole zard and Indian firni (phirni). Some recipes mention jasmine rice as a main ingredient, while others just say "white rice". To my knowledge jasmine rice is popularly consumed in South East Asia, so I…
Eddie Kal
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Why does garam masala powder taste bland?

Garam masala is meant to taste sweet. However the powder I use doesnt taste sweet it tastes bland. I imagine this is because the powder has oxidised over time. Is oxidation really that bad that it can turn something like garam masala from sweet…
James Wilson
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Interpreting recipes from a different culture (specifically India)

I've tried to make dahi (indian "curd", or yogurt) a few times, but it has always turned out more like cottage cheese (English "curds and whey") than like yogurt. This isn't necessarily bad (the whey is great for making pancakes), but it isn't what…
Ray Butterworth
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