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.
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What does layering biryani actually do?
I've recently been experimenting with biryani (mostly chicken hyderabadi) and one thing that sort of puzzles me is making layers of rice (as typically instructed in recipes) as opposed to just having ...
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How to figure how many whistles to put in a pressure cooker? [duplicate]
Being from nepal where pressure cookers are the norms, it is tough for me to determine if something has been cooked "properly" or not.
Mainly, I cook rice, beans (peas etc) and cereals.
How ...
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2
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What would be the benefit of folding and rerolling chapati dough?
I am a new person to cooking. My mom used to make chapathis, and I saw, that sometimes, she used to fold them up and rolled them out again in an attempt to make softer chapathis.
I just wanted to know,...
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How do I make beef go soft for Indian beef curry?
I am trying to make Kerala style beef curry using a pressure cooker and I'm struglging to figure out how to make the beef go soft. To what I understand, the more we cook beef, the more harder it get, ...
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2
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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 ...
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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 ...
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2
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Garam masala in meat curries
In South Asia, Garam Masala means a mixture of cinnamon, clove, black peppercorn, and cardamom either in whole form or in powder form. This is an essential ingredient in meat (chicken, beef, lamb, ...
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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 ...
- 1,247
2
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1
answer
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Do chickpeas and kidney beans absorb salt when boiled in water with salt?
As I've read here, rice absorbs some salt when cooked/boiled. I'm interested about similar thing but about chickpeas and kidney beans.
So when I boil them in water, and add some salt, would the salt ...
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1
answer
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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 ...
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answer
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Can the dumming step of biryani be skipped by pressure cooking biryani rice and chicken separately and mixing them after cooling?
Although I figured out the right amount of water and salt for making biryani, at times, it still gets messed up if the amount of water in the cooked chicken is too high or if the rice cooking duration ...
- 1,348
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1
answer
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why do we use ginger and garlic in meat curry?
Garlic and ginger are a staple in South Asian meat (chicken, beef, goat, lamb, duck, etc.) curries.
I am just wondering, why.
What attributes of garlic and ginger made them essential ingredients for ...
- 965
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votes
1
answer
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How to reduce the taste of tomato in a tomato sauce?
I did butter chicken for the first time. It was good but I felt that the tomato sauce had too much tomato flavour.
The sauce was made of tomato passata and liquid cream (and what remained from the ...
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Why does my Indian food taste bland?
I recently tried an Indian recipe and event though it was spicy hot, it didn't have much flavor which surprised me for how much seasoning I put in. Does anyone know why this might be so bland?
1 ...
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2
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How does the idli or dosa preparation process help in ensuring it is cooked and the bacteria+yeast are killed?
Background:
If I use two or three cups of rice to prepare rice in a pressure cooker, I have to add plenty of water, pressure-cook it until one whistle and wait for around 1.5 hours until I open the ...
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