Tea is prepared by adding water+sugar+tea powder in a bowl, and boiled it properly. After pouring into the cup, I added 2 spoon of milk powder (Nestle product)
Introduction While making vegetable recipe we generally initiate with same procedure for every vegetable i.e. in 2 spoon of hot oil we put mustard, cumin, and
I'm currently reading a South-Indian cookbook which is adamant that you only use split chickpeas in the recipes, but I can only find the unsplit variety. What d
I am making biryani and unfortunately, the chili is too much and I don't know how to tone down the spiciness of biryani. I want to tone down the chili. I found
I am making shami kabab, but the kababs are breaking when fried although the pre-frying mixture is hard. What should I do to prevent them from breaking? It spoi
More like meta-cooking question, but I believe it fits here better than on travel stack. Why is English so poor at differentiating all those different things h
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 bi
So, I’ve been experimenting with making curry and drew upon various recipes I found online. The common threads that I found were the following: Using o
This is in India. I purchase fresh meat (chicken/beef) from the shop and sometimes keep it in the freezer until I'm ready to pressure-cook it on some other day.
I saw a video on how to make chapatis and someone made a comment saying you must allow chapatis to fully inflate because it is the steam inside them that cooks
Can garam masala be used as a substitute for curry powder or vice versa? Garam Masala also known as all spice powder
I'm attempting to make a Hot Cheeto Burrito. I've already subbed the Flaming Cheetos with a local substitute (Kurkure), and I'm going to make the Tortilla mysel
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 i
I've trying multiple iterations to cook chicken biryani like how the restaurants do it. However, after going over various recipes online and trying them out, I'
Many websites have been telling that stoneground white whole wheat flour outside India yields lofty breads but 'CHAKKI MILLED' white whole wheat flour gives den
I have a problem with hard dal after frying. Can someone explain the cause. I made a tarka for lemon rice yesterday and added 1 tsp of urid dal to the frying m
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 overcookin
When I cook briyani on a electric stove top, how do I prevent the bottom layer of the dish in the pot from burning?
What is the permitted preservative for biriyani paste? How much quantity of what should I add? My masala has ginger, garlic paste, onions, tomatoes, green chill
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 b