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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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Grinding toasted spices without cooling

It is recommended when roasting whole spices in Indian cooking to cool them before grinding into a powder. Why do you need to wait for the spices to cool and what happens if you don’t?
BigBrownBear00
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Cause of Spoiled idli?

I have prepared idli which was spoiled after steaming. I followed the following process: Soaked idli rava (coarsely ground rice) along with whole black gram(without skin). Grinded with mixie to become batter; Left overnight to ferment. Idli came…
prashanth kumar
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What gives Indian curries the sweet and creamy taste and fragrance?

I am experimenting with various curry recipes coming from chefs and roadside "dhaba" cooks on youtube, but i cant figure out what exactly is the ingredient/combination of ingredients that gives the curries the magical pungent sweet flavour. To start…
user1354825
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2 answers

How do caraway and ajwain differ in taste and use?

These two seed spices seem confusingly similar. I have never used ajwain before. A new recipe I intend to try out calls for jowan (carom seeds) which, according to Google and Wikipedia, are also called ajwain. The pictures I found online of ajwain…
Eddie Kal
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2 answers

Can you make tandoori rotis with chickpea / green pea flour?

I would like to know if it is at all possible to make tandoori roti with chick-pea or green pea flour. Also is it just as simple as grinding dry peas into fine dust and using it as a substitute for flour or is there more to it than that. Also, what…
Neil Meyer
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2 answers

What's the name of this Indian dish I had?

I had a dish recently at an Indian restaurant called Andhra(?) chicken. It was written in marker so I'm not sure about the h in there. The dish consisted of breaded pieces of chicken that were fried and then seemingly cooked in some spice mixture…
Daniel Chui
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How does the process of tempering in indian dishes generally work?

I am trying to understand the tadka (tempering) technique or procedure Indian meals. Is the a specific order in which spices go in in order to avoid overcooking some which are more delicate? I understand that for example the cumin seeds will…
VoY
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First time and small batch biryani

I've dreamt of making biryani for some time, but have always felt intimidated by the layers and spices I'd need to buy. Any ideas for a small pot version of biryani? My friend's dad makes it sometimes, but he uses a pretty large pot. (I'm in…
johnnychi
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2 answers

Water collects around cooked idlis in my steamer

I am running into a problem where water collects around my cooked idlis. I have used the steamer for about 7 years with no issues. All of a sudden, I am seeing that the top most idly tier is fine while water collects around cooked idlis in the lower…
Toughtimes
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Pressure Cooker suitable for traditional Indian dishes, available in Europe

I would like to try recipes from Urvashi Pitre's Indian Instant Pot Cookbook: Traditional Indian Dishes Made Easy and Fast. However, buying the original Instant Pot pressure cooker does not seem to be straightforward or convenient for customers in…
Drux
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2 answers

What to do to get tender, edible steak instead of it being rubbery?

I've seen this, but it does not answer my question. This is with regard to the Kerala beef fry or even Kerala beef curry; not the western way of cooking steak. The steak pieces: 1kg bought from a local beef shop where they just take a random…
Nav
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3 answers

What's the proper order to add ingredients for an Indian curry?

Typically, when making an Indian curry, I heat oil, add whole spices, then add and cook onions, add and cook ginger + garlic, add dry spices + tomatoes, and cook the meat in the sauce. Am I doing this correctly or is there a different order to add…
Josh
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What is the difference between Chapati and a Paratha?

I have heard of folding a chapati dough while kneading to form a triangle. How is it different from not folding it? How does folding to a triangle and rolling a chapati makes the difference?
Chaitanya Pai
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1 answer

Garam masala paste for butter chicken

I am trying to make butter chicken and most recipes call for adding garam masala powder to the mix. I could not find the powder and only found garam masala paste instead. Can i use the paste instead of the powder? If yes, does 1 tblsp powder…
Ray
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5 answers

Chili ended up tasting like indian food

So I am making some chili for a work contest, and I decided to use a new recipe/approach for some reason. It was largely based on the food lab's chili. http://www.seriouseats.com/2010/01/how-to-make-the-best-chili-ever-recipe-super-bowl.html Here is…
neelshiv
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