I have been trying to make chapattis (an Indian flat unleavened bread, somewhat like a wheat tortilla), using the following recipe for the dough: 300ml water, 2
They taste almost same. Are they different?
I've seen the ingredient list of a brand of paneer with an ingredient list of: Milk, Citric Acid. Ok, so what is the process from there? I have a few specific q
I miss Indian food and especially good naan bread. I haven't really tried it, but I wanted to test if it's possible to make naan without a tandoor? Has anyone t
Is there an alternative to dried Fenugreek in curry? Is it required?
It's become something of a quest for me to find a curry recipe that tastes like the curry you get from an Indian Takeaway. I'm getting close with the consisten
I just ate a store bought roti (a flat Indian bread, like a tortilla) and baking powder is a listed ingredient. Why does a flat bread need baking powder? Ther
We use bitter melon/bitter gourd for making curry. We boil bitter gourd in water couple of times to remove bitterness which is very time consuming. Is there an
I had this "Kebab Bombay" in Holland a few years ago, to which belonged a very thick, creamy, slightly yoghurty, very fresh sauce/salat containing fresh cucumbe
I really want to start experimenting with indian food, without relying on jars of paste. I am looking for any good information so: What spice
I have a recipe for making a madras, and it suggests substituting chilli powder for the chilli's, but doesn't suggest how. Wondering of anyone can give me a po
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 re
I bought a bag of chakki atta from an Indian grocery store. The back of the bag says that it's 100% whole wheat flour. It was cheaper than traditional American
Recently I've taken a liking to Indian cuisine and am trying to replicate the curry experience at home. The biggest problem I'm having is with the paneer cheese
A lot of Indian curry recipes have a step where you're told to cook an onion-tomato-spices mixture "until the oil separates". Despite having tried cooking such
One of the curry recipes in the book "50 great curries of India" says "Heat the oil in a cooking pot and fry the onions until deep pink." I think I know what it
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
I just bought a lovely bag of Garam Masala, and was all ready to grind some when I got home! But when I opened it, I found something I didn’t recognise &
I love dahl. In India (where my folks were from) there are an almost infinite set of combinations of dahls and corresponding phorons* (spice-seasoned anointing
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