I want chapati and parathas (same dough is used for both) to remain very soft for a long time. I originally asked in the comments here: Why doesn't my whole whe
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 fo
I tried a couple of recipes which demanded tomato puree which was eventually cooked as part of the gravy. The gravy turned sour even after cooking it covered fo
We cooked chicken roast and we cooked it in three batches. this is for a party. Good thing- OF the three batches two of them turned out to be pretty good. Iss
I have big chunks of jaggery. I want to turn them into fine powder. What is the best way to turn the chunks of jaggery into their powdered form?
I make chicken tikka on and off and I normally marinade the meat for over 24 hours every time I do it. I notice that, after grilling the chicken it still has a
Sometimes when pre-cooking chicken for a curry week, the chicken cuts doesn't keep its shape. It starts to get a bit stringy and losing the "smooth" shape that
I sometimes try using Homemade batter for making idlis and dosas as I live in the perfect temperate climate which is required for fermenting the batter properly
Assume the jaggery is of finest quality and is ground. Also, the sugar can be powdered or in crystal form. I just want the same level of sweetness when I repl
How much xanthan gum should be used to thicken a large 24 quart pot of hot tamrind chutney to get a smooth pourable tamrind chutney when we cool? Currently use
This is my first post, so please be gentle. I am cooking chicken Vindaloo and I'm trying to get a bit creative. I have never heard of adding wine to vindaloo,
I have been trying to make dosa in the US since 6 months & never got the fermented batter. When searched in seasoned advice I found a similar question asked
I use this oil for baking cup cakes, and I add this oil to the whole wheat dough meant for preparing parathas on the gas stove? My mother use
I tried my hand at making dosas for the first time this weekend. I was following this recipe for the dosa batter. I soaked the dal and fenugreek seeds togethe
thought I'd ask more experienced cooks on their advice for this recipe. Found it a while back on a Suhana sabji masala box. I made it and turned out fantastic.
I tried making this with a savoy cabbage, and it tastes like Irish cabbage - the spices were overwhelmed by the cabbage taste. When I have had this dish in Indi
I have noticed a lighter sauce like liquid (watery) with green chilies cut in it served along with fried rice in Indian restaurants. It tastes
So I have this potluck party coming up tomorrow and I am supposed to bring an Indo Chinese version of these dishes - Gobi Manchurian and Veg Hakka Noodles! Sinc
South indian recipes often seem to call for adding dry/rinsed raw urad dal (or even bigger pulses) straight into the oil with the spices at the beginning, or ad
How long should we leave the sliced onion mixed with salt and red chillies/green chillies, for them to be used for onion fritters/onion bhaji/onion Pakoras with