One of our TV chefs has done a show on India, and one of the ingredients he has used in a few recipes is jaggery, a sugar made from palms. In the show, it app
When I was in Malaysia an Indian friend offer to me a coffee, It tasted really nice and kinda unique. I'm not sure if that coffee was unique from Malaysia or re
I recently saw a pseudo-recipe for an authentic Lucknow korma on TV. After infusing whole spices in ghee, adding an onion puree, chilli powder and chicken, the
We got a (fresh) jackfruit that was not so ripe... somewhat bland, not very tender and not enjoyable. My question is: What should I cook with it? I cooked it
I've seen the word "curd" used in a few South Asian recipes (like, notably, some "Butter Chicken" recipes). In one video, it kind-of looks like it might be cot
What is the difference between Rajasthani "sev tamatar nu shak" and Gujrati "sev tamatar nu shak". Do they use different spices or ingredients or method of cook
I had a lovely Indian meal which I would like to find the name of. There were small whole potatoes with a little hole cut into them and filled with spices and (
I have a recipie for Skewered Pumpkin (from India Cookbook by Pushpesh Pant). Basically it's grated pumpkin, paneer, onion, breadcrumbs and spices moulded into
I cook lots of Indian food - can I use kosher salt\crystallized sea salt for my curries? I like the way you have more control on how much salt you're adding bec
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 al
I am looking at Madhur Jaffrey's Chicken Korma recipe as given at http://www.bbc.co.uk/food/recipes/creamychickenkormawi_90196; however I only
I am cooking for a dinner party in a couple of days and one of the friends is allergic to egg but the 2 recipes I found and like ask for eggs. The recipe that m
I deep fry different mashed vegetables for various recipes. (For example, Indian Malai Kofta). When I do so, I usually coat the vegetables in flour or corn flou
I'm on a bit of a quest to make a great lamb vindaloo, and through my research I've seen two pieces of advice (often given together) that I can't quite reconcil
When making Indian curries, I usually lightly fry the spices (cumin, coriander, turmeric, and kashmiri chili powder), as most recipes state that this is needed
I haven't seen these things in the markets here. How do I ask for them in the local market?
How does fresh and canned tomatoes compare in indian cooking? I usually see recipes call for pureed or finely chopped tomatoes, which are added after the init
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
Indian recipes call for using Maida or All-purpose flour in making samosa. Disregarding for a second the difference between the two (as discussed in here - Diff
It's been a while since I've been able to get my hands on real garam masala. I bought some garam masala from a store last week and was disappo