I'm looking for the English name for a vegetable / fruit that looks like an Ivy Gourd. The taste is similar as well, but the texture is gritty. The Gujarati pro
I'm trying to make a curry, and failing. I'm a decent amateur home-cook, but now that I'm exploring outside of my usual cuisines, I'm at a loss how to improve m
I would like to make some gulab jamun for a party in the afternoon. Because it's a work party, I can't prepare them in the morning and let them soak the recomme
I often make tikka masala using this recipe. However, the recipe consists of three "let simmer for 10-25 minutes" periods (after adding tomatoes, cream and chic
I am trying to make butter chicken and most recipes call for adding garam masala powder to the mix. I could not find the powder and only found garam masala pas
I'm a big curry aficionado and am trying to cook curries that both taste good and require minimal preparation during the week. I like to make both vegetarian (u
My current method for making an Indian dal include using whole peeled tomatoes, almost always canned. Would substituting Tomato Paste, the thick stuff from cans
What is the difference between the way a falafel is made and the way an onion baji is made? It seems both seem to be based on embedding some veggies in flour an
What is the difference between a tzatziki dip and an Indian mint dip? Aren't both just yogurt and mint? Or o is the difference that tzatziki also has some cucum
One of my friends said "rasam" should not be boiled at high temperatures but he hasn't given any reason for that statement. Is it true? If so, could you give m
I have heard of folding a chapati dough while kneading to form a triangle. How is it different from not folding it? How does folding to a triangle and rolling a
We've had these spice mixes for a while, one is for "Meat Masala" and one for fish. The ingredients and directions for the meat masala powder can be found here.
I'm making dal for dinner tomorrow and am short some red lentils. I usually cook it for 25-30 minutes after everything's combined in the pot. Can I mix in some
My pan fried banana chips are crisp at the beginning.But later it looses crispines.This happens evenafter storing in air tight containers.What is the mistake i
I am fond of using whole spices for tempering therefore used mustard seeds along with cumin seeds, curry leaves, asafoetida & nigella seeds. Thereafter used
I have been trying to master the roti for about a year now, and I've only made perfectly soft roti a handful of times. Otherwise they come out rubbery. The pro
In many Indian recipes I see the phrase "cook until the oil leaves the side of the pan". For example, this recipe says: Add tomato puree and cook until oil
In India curry leaves are added almost all curries. I personally hate them. You don't eat them, but just keep them on the side of the plate a
Sometimes, we need to add potato to our dishes like in Pulao and some Indian dry vegetable dishes. But some potatoes have sweetness to them which ruin the flav
In continuation to my previous post. What main course Indian cuisine I can make out of potato with sweetness in nature? As pulao and dry vege