I am going to make chicken saag. I have bought garam masala powder but my recipe says that I need 5ml of garam masala paste. Can someone tell me how do I conver
A lot of recipes for biryani involve sealing the edges of the pot with dough. I generally used a kitchen towel and weigh down the lid with something heavy and d
I have a packet of cottage cheese ( paneer ) and it advises me not to deep freeze it? I can't understand why. Any help? I had it deep frozen right from the time
I'm interested in slowly getting started with Indian cooking and building up my store of spices. However, I generally don't have as much time to cook as I would
Last night we cooked the lentils in a pressure cooker 20:00. They were on the kitchen shelf for about 3 hours before I put them in fridge. I took them out in t
Indian tandoori chicken is cooked in a tandoor oven, with heat reaching 900F. How come the chicken does not dry out? Because of the yogurt marinade?
To make chicken tikka in oven, should I bake at 350c for about 40 min and then broil it on high for 2 min? I don't expect same taste as if it was a tandoor ove
I am rookie in cooking. Whatever i try to cook I am not getting any taste in it it just has the raw taste. I add chilly powder, turmeric powde
I have some moong dal that I bought at an Indian market a few months ago. I've stored them in a sealed tupperware container. When I opened them today (to make t
I used to go to an Indian restaurant that had the most tender chicken I've ever had. In general, it seems like Indian curries have very tender chicken. Could so
My question is that today I prepared Chicken Yakhni Pulao,it tasted good but it is very dry, i mean the youghurt and the masala got absorbed in the rice very mu
So today I got a box of Daily Chef Cottage Cheese unaware that it will have lumps of cheese flowing in gooey liquid. What I wanted to make was Indian Paneer Cur
It seems to be common knowledge that "toasting is better" when it comes to spices. But the other day I noticed my toasted-and-freshly-ground coriander smelled p
Do there exist cookbooks, possibly in English, about food from the state of Odisha, India -- preferably written by an author from that region?
The difference between plain roti and plain parathas is that parathas have oil in between their layers, and roti's don't. Even after we put oil in the layers
How do we keep the medu vada batter fluffy without adding baking soda? I would like to use it less, hence trying to find a substitute for the ingredient, or b
This is what I am talking about: https://en.m.wikipedia.org/wiki/Panipuri I want to know what is the way to make the puris that fluffy and that crispy such tha
I find the bigger ones easier to peel, but I've heard that, for example, in potatoes all the vitamins are just below the skin, so I wonder if by a similar effec
One of the things associated with Indian cuisine is heat from chili peppers. Yet, chili peppers can only have been introduced to Asia from their Central and Sou
So I am making some chili for a work contest, and I decided to use a new recipe/approach for some reason. It was largely based on the food lab's chili. http://