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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.

286 questions
37
votes
10 answers

How do I add a strong "onion flavor" to the biryani (in restaurant style)?

I've had chicken biryani in restaurants and their biryanis taste extremely different from what we prepare at home. I'm not sure how to describe it except that it's an "onion flavor". We've got loads of biryani recipes and they're all more or less…
Mugen
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8
votes
3 answers

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 pound boneless skinless chicken breast cut into bite…
Brandon Kauffman
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7
votes
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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7
votes
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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6
votes
3 answers

How to predict and adjust the spice level of dal?

I have made countless recipes from popular Indian books and when I taste the end result, I always feel like the dish needs more spice. For example, I tried a recipe for Sri Lankan Dal with coconut found below and thought it could use more spice and…
user29568
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5
votes
1 answer

Dosa Batter Fermentation

How do you know when the batter is fermented enough but not too much? Is it to taste/preference?
KillerSheltie
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4
votes
2 answers

Kitchen towel vs dough seal in a dum biryani

A lot of recipes for biryani involve sealing the edges of the pot with dough. I generally used a kitchen towel and weigh down the lid with something heavy and don't bother with the dough. I was wondering if there is any benefit to using the dough…
NRaf
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4
votes
2 answers

garam masala powder to paste

I am going to make chicken saag. I have bought garam masala powder but my recipe says that I need 5ml of garam masala paste. Can someone tell me how do I convert garam masala powder to a paste?
Ruth Robertson
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4
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4 answers

Alternative to Fenugreek in curry?

Is there an alternative to dried Fenugreek in curry? Is it required?
grm
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4
votes
5 answers

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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4
votes
1 answer

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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4
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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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3
votes
2 answers

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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3
votes
7 answers

What am I missing in my dishes (Indian Cuisine)

I am rookie in cooking. Whatever i try to cook I am not getting any taste in it it just has the raw taste. I add chilly powder, turmeric powder etc . But I always miss the quantity . May be i think i am adding the spices too little. Does it comes…
Jaguar
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3
votes
5 answers

Is there a difference between paneer butter masala, matar paneer, malai kofta gravy?

It seems to me that although you can find different recipes for each of the dishes described above, the gravy is basically the same, with the only difference for example between paneer butter masala and matar paneer is that matar paneer has peas in…
dan12345
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