So today I tried one of my (as I have recently learned not so genuine) Indian dishes: Dal Makhni (also Dal Makhani). There are different recipes, some mix urad
All of the recipies for Kaju Katli I've looked at says I should make my own cashew powder but I was wondering if I could substitute it with store bought cashew
I'm looking at a recipe for an Indian lamb seekh kebab and it says green chilli without specifying the variety. I am assuming green chilli can mean anything fr
I've tried to make dahi (indian "curd", or yogurt) a few times, but it has always turned out more like cottage cheese (English "curds and whey
Garam masala is meant to taste sweet. However the powder I use doesnt taste sweet it tastes bland. I imagine this is because the powder has oxidised over time
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
How do you know when the batter is fermented enough but not too much? Is it to taste/preference?
Big green egg (and other kamado style ovens) can be used for many kinds of different breads. What is an optimal way to bake naan and/or tandoori roti in an egg(
What is the explanation of oily food being tasty? How does extra oil enhances taste? It is evident North Indian food specialy Mughlai food uses too much oil
I am interested to make Mysore Pak, the Indian sub-continent lightly-roasted Besan (Chickpea flour) based cake. I can indeed lightly-roast one cup of Besan, ad
Many regions have special devices or at least custom namings to brew tea and similar beverages: Teapot in Western countries Caydalnik in Turkey Samovar in Russ
I have been struggling with making soft idlis. I live in the US. I have tried many recipes but none of them gave soft idlis. I suspect it might be because of th
Dahi is a natural unpasteurised yoghurt eaten as-is and an ingredient in India, aka curd in Indian English (different to curd in Br/Am E. though). Khatta dahi i
I'm making a north Indian snack for my toddler, he likes crispy textures. Moong dal ground with water, added chopped onion and cilantro. The batter was thin l
I am learning how to make chicken tikka masala. Here is the video: https://www.youtube.com/watch?v=_weLAzB1nFk. In this video he adds water many times to the c
Raita is usually served with spicy dishes like biryani. If the purpose was that the curd in raita would give some relief from the hot, spicy food, then why are
I am trying to learn how to make Persian shole zard and Indian firni (phirni). Some recipes mention jasmine rice as a main ingredient, while others just say "wh
I have noticed and tried the practice of frying the combination of ginger and garlic pieces in oil/ghee at the very beginning, prominently in Indian cuisines. H
I am from Syria, but currently I am living in India. Back in my country we have to boil the cheese (and the milk) before consuming, otherwise it may carry harmf
I've never used Tilda rice before, but I'm considering trying it and I wonder if it's worth the cost. I usually use India Gate or whatever is