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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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What are the possible substitutions for Cumin in Indian cuisine?

I've always been interested in trying to make some type of dahl or other Indian cuisine but I'm severely allergic to Cumin. This typically strikes me out for recipes with curry or chili powder. Does anyone have some PRO tips on types of curry…
Linji
7
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10 answers

Why does my curry taste so bland?

I'm trying to make a curry, and failing. I'm a decent amateur home-cook, but now that I'm exploring outside of my usual cuisines, I'm at a loss how to improve my preparation of this recipe. Either that, or the recipe might just be of questionable…
kander
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4 answers

What are these small long narrow yellow things?

In a food market, on the street, I bought a Masala Dosa, and it had some small yellow narrow long things in it that were delicious. I snapped a picture: Any ideas what they are?
Pablo Fernandez
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9 answers

How do I avoid dry meat and burned masala and rice in biryana?

I have tried to make Biryani several (3, lol) times using this recipe but never got it right. The meat gets too dry, and the masala and rice often get burned. How can I avoid this?
Ishaan Singh
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8 answers

What kind of onions for dal?

I'm making dal for the first time and have all of the ingredients below, but I can't decide whether to use white, yellow (vidalia), or red onions. I have all three in stock. Here are the other ingredients: 1/4 cup ghee 1 1/2 cups diced onions 2…
Dan Dye
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4 answers

Indian Mango Pickle producing gas is that normal?

I am trying to pickle some mangoes the Indian way. I boiled the jar in hot water, dried it and then added the mixture of spices, salt and mangoes to the jars after the mixture had cooled. I made the mixture in a frying pan to try and remove as much…
user16900
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6 answers

Why is garam masala in many curry paste/powder recipes?

Garam masala, of course, is a blend of warming spices. However, many of those spices are listed individually in recipes for curry pastes and powders that also call for garam masala. Since most garam masala mixes wouldn't specify ratios even if they…
MargeGunderson
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Why pressure cook rasmalai?

My wife loves rasmalai and we make it often. I have used several different recipes and both made the paneer from scratch as well as using paneer purchased at a local Indian grocery store. Some recipes call for the paneer balls to be cooked in the…
Sobachatina
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How can I quickly save an unflavorful curry?

I prepared an Indian curry last night for this evening's meal. The dish I made is based upon a lamb curry recipe, replacing the lamb with pieces of aubergine. The main ingredients are aubergines (eggplant), yoghurt, ginger, turmeric, cumin and…
Mongus Pong
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2 answers

Indian Cuisine - Atta Chicken

There was an article early march on npr called Oberoi's Kitchen: The Art Of Indian Haute Cuisine. It featured several recipes and talk of a traditional workman's lunch called atta chicken. It is a featured dish in this chefs restaurant but he did…
cooksdelight
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6 answers

Ingredients to Get Started with Indian Cuisine

I'm interested in slowly getting started with Indian cooking and building up my store of spices. However, I generally don't have as much time to cook as I would like and really don't have enough space to go out and binge spend on cooking materials…
Michael Merchant
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1 answer

What to do with insoluble tamarind parts found in a paste pouch, to prevent them appearing in dishes

When I use tamarind paste, which I buy in a pack that looks like this, .. .. I end up with seeds (which I can remove), with paste (which I can dissolve on low heat), but also with what seems like skin, and a few fibrous parts. I never recall…
Sam
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This dal makhani recipe has two water discard steps. Any idea why?

I’m following the dal makhani recipe by Dishoom in London. The recipe has two steps where the water the lentils are in is discarded and replaced with fresh water. The first is the water the lentils are soaked in prior to cooking, which is a common…
stjep
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4 answers

How long does a pack of raw, dried Indian papad keep once opened?

How long does a pack of raw, dried Indian papad keep once it's opened? There's a best before date on the pack, but it's not mentioned how long they keep once it's opened. The ones I have are the Lijjat Papad brand that's sold internationally. This…
Rinzwind
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How to make restaurant style poppadoms

When I buy 'cook at home' poppadoms or order from a restaurant/takeaway they are usually very crispy and expand and bubble up as soon as you fry them. I tried a recipe for homemade poppadoms which consisted of gram flour and water (plus some…
Leroy
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