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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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Fresh vs canned tomatoes in Indian cooking

How do fresh and canned tomatoes compare in Indian cooking? I usually see recipes call for puréed or finely chopped tomatoes, which are added after the initial stage of frying the spices and onion. As I cook a lot of Indian food, buying canned…
dan12345
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Adding spiciness to indian curry at the end of cooking

When making Indian curries, I usually lightly fry the spices (cumin, coriander, turmeric, and kashmiri chili powder), as most recipes state that this is needed to get rid of the "raw" taste. Sometimes though, towards the end of cooking after I added…
dan12345
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Indian Curry: Frying spices vs marinating the meat in them

I'm on a bit of a quest to make a great lamb vindaloo, and through my research I've seen two pieces of advice (often given together) that I can't quite reconcile. First is to marinate the meat in the spices for up to a day beforehand. The second is…
Glinkot
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Frying mustard oils in indian tempering (tadka)

Many Indian recipes call for a quick frying of mustard seeds until they start popping. If the oil is really hot the mustard seeds pop right away - But as I'm always afraid letting my oil get to the smoke point, I sometimes add the mustard seeds when…
dan12345
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Toasting spices with and without oil

After heading to my trusty Indian market yesterday I was speaking with the owner about how awful fenugreek seeds are uncooked. He suggested (with black mustard seeds and cumin seeds) to throw them in the pan with a little bit of oil. I've read…
wootscootinboogie
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Clumpy yogurt conundrum

I made a delicious yogurt/cream/mint/garlic sauce the other day but the presentation was less than becoming. I simply roasted some garlic and mixed the rest of the ingredients together. I used very little cream because I didn't want the yogurt to…
wootscootinboogie
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What dishes don't stain with heavy spices?

In most Indian cooking, there is a relatively high chance of staining the dinnerware (plates, serving bowls) due to the high turmeric content. Dinnerware made of metal don't stain, but the heavy spices do most other materials in after a few…
Dharini Chandrasekaran
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Equivalence between fresh coconut and coconut cream?

I've been enjoying my cookbook Fish Indian Style which I won in the Question-of-the-Week contest here on Seasoned Advice. However, I'm having difficulty with one common ingredient used in Atul Kochhar's recipes. Many of his recipes include pureeing…
FuzzyChef
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Why would rasagullas break while cooking?

My latest batch of rasagullas were a disaster. As soon as I dropped them into the cooker, they started disintegrating. I realized the entire affair will turn out to be a super waste of effort and time. I did cut some corners last time: 1. Did I not…
CMR
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Is it possible to make onion Bhajis without a deep fryer?

I love these things. Is it possible to cook them in e.g. a frying pan if I keep turning them around? Or maybe by just filling up my crockpot a little way with oil (enough to cover the Bhajis but not so much it will spill over or spit everywhere)? Is…
victoriah
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How to make soft Gulab Jamuns?

I use Gulab Jamun mix of the Gits company. http://www.gitsfood.com/gulabjamun/ The problem is that even on low fire the balls get brown from out side, but don't get cooked "properly" within. When I try to cook it for a longer time, they tend to be…
Aquarius_Girl
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Are packaged masalas to be used in combination with or instead of other spices?

My grocery store sells a variety of masalas, or spice mixes, marketed for various dishes. For example, there is chicken masala, korma masala, chana masala, goat masala, etc. Are these packaged mixes intended to be used on their own, as in the entire…
robbieperry22
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Alternatives to mustard oil?

Is there an accessible, legal product in the USA that will impart the sinus-tingling sensation of mustard when preparing spice blends for Indian cooking? No sooner did I discover the sinus-heating magic of cold-pressed mustard oil than I learned…
David Bruce Borenstein
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How do you make 'Rabri'?

It's an Indian, or to be more specific, Bengali pudding. Its milky with sheets/pieces of something akin to 'hard milk'. I've never seen a recipe for it and the Wikipedia article is vague indeed.
immutabl
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What is considered "mild" vs. "hot" in different countries? (measured empirically)

In different countries, what is generally considered "hot" for local residents dining on local cuisine? I'm an American and have experienced this at a number of Thai, Korean, and Indian restaurants around the United States. When ordering, guests…
will
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