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
1
vote
1 answer

How to properly soak urad beans?

So today I tried one of my (as I have recently learned not so genuine) Indian dishes: Dal Makhni (also Dal Makhani). There are different recipes, some mix urad beans with red kidney beans, I went for one that only called for urad beans. Anyway, I…
0xC0000022L
  • 512
  • 1
  • 8
  • 20
0
votes
2 answers

Substitution for curry powder

Can garam masala be used as a substitute for curry powder or vice versa? Garam Masala also known as all spice powder
Laila
  • 1,493
  • 5
  • 16
  • 23
0
votes
3 answers

How to prevent shami kabab from breaking at the time of frying them?

I am making shami kabab, but the kababs are breaking when fried although the pre-frying mixture is hard. What should I do to prevent them from breaking? It spoils their look.
Maira Khan
  • 75
  • 2
  • 2
  • 3
0
votes
1 answer

Reason of putting clarified ghee on Modak

"Modak" is the sweet dish generally prepared for Lord Ganesha in India. "Ukadiche Modak" is the sub-type of Modak. It is usually cooked in steamer. It does not get fried (or deep fried). I would like to know what is the reason of putting clarified…
Shree
  • 253
  • 2
  • 12
0
votes
2 answers

Why isn't my roti soft?

I have tried this recipe but i want roti more soft. Roti recipe 500 g Wheat flour 15 g Salt 50 g Oil 300 g Water or as required
bramswarupdas
  • 1
  • 1
  • 2
0
votes
1 answer

cooking Nan bread

I don't have space for any more kitchen equipment, or money to waste. I want to cook nan breads but I don't have a tawa ( a sort of skillet) I do have a metal bakers peel that I use to put pizzaz in and out of the oven. can I cook on the gas stove…
Mona Vine
  • 31
  • 2
0
votes
2 answers

can you saute lentils with butter (masoor dal)

After cooking masoor dal in pressure cooker, I used to saute it with ghee but since I don't have ghee and it's midnight, can I saute it with butter? will it taste bad?
chacha_chacha1234
  • 1
0
votes
1 answer

How can I improve a dish with badly cooked spices without recooking?

I am living in a place where the food (namely curries) served is so bad I lose my appetite by just smelling it. I've tried making it taste better by adding some chilli powder, salt, and onions but it hasn't helped. I don't understand why it still…
Jeevansai Jinne
  • 21
  • 3
0
votes
2 answers

How much water is needed for flour dough when making chapati

This is for Indian/Pakistani chapati recipe. How do I know if I have used the appropriate amount of water when making the dough? There is no yeast involved here. What do I do if I have added too much water? When I made the dough for first time in…
quantum231
  • 181
  • 2
  • 3
  • 7
0
votes
1 answer

What main course Indian cuisine I can make out of potato with sweetness in nature?

In continuation to my previous post. What main course Indian cuisine I can make out of potato with sweetness in nature? As pulao and dry vegetable taste terrible with this kind of potato.
Ankit Sharma
  • 171
  • 9
0
votes
2 answers

What do I do with this spice mix?

We've had these spice mixes for a while, one is for "Meat Masala" and one for fish. The ingredients and directions for the meat masala powder can be found here. The instructions are rather cryptic, though. "Required" salt? Curd? The directions don't…
user48147
  • 307
  • 2
  • 9
0
votes
0 answers

The next level of spices (Indian cooking)?

Normally Indian dishes are spiced up with chilli, turmeric, coriander and pepper and that seems enough for most cases. However when I go to the supermarket these days, there seem to be too many exotic spices packed into little bottles (jalapeno,…
user2277550
  • 183
  • 1
  • 2
  • 8
0
votes
1 answer

Is it advisable to use the Extra Virgin Olive oil for Indian cooking, and baking?

I use this oil for baking cup cakes, and I add this oil to the whole wheat dough meant for preparing parathas on the gas stove? My mother uses it for frying vegetables on the gas stove. Hence the question in the title. Should I be vary of anything…
Aquarius_Girl
  • 7,275
  • 60
  • 155
  • 206
0
votes
3 answers

Special coffee served in Malaysia (or India)

When I was in Malaysia an Indian friend offer to me a coffee, It tasted really nice and kinda unique. I'm not sure if that coffee was unique from Malaysia or recipe from India. The store where I got those was just a regular hawker around Johor…
Pennf0lio
  • 119
  • 2
0
votes
1 answer

How to make Namkeen Mathi/Mathri?

Namkeen Mathi/Mathri translates to salty, chewy, and crisp biscuits in English. http://www.tarladalal.com/Namkeen-Mathri-10381r Ingredients 2 cups plain flour (maida) Method 2. Add just enough water to the flour mixture and knead into a hard…
Aquarius_Girl
  • 7,275
  • 60
  • 155
  • 206
1 2 3
…
18
19