This is for Indian/Pakistani chapati recipe. How do I know if I have used the appropriate amount of water when making the dough? There is no yeast involved her
If there is already small spoiling from water on pickle, can I salvage this in any way? Please help.
Typically, when making an Indian curry, I heat oil, add whole spices, then add and cook onions, add and cook ginger + garlic, add dry spices + tomatoes, and coo
I've seen this, but it does not answer my question. This is with regard to the Kerala beef fry or even Kerala beef curry; not the western way of cooking stea
I am living in a place where the food (namely curries) served is so bad I lose my appetite by just smelling it. I've tried making it taste bet
The standard Indian takeout menu does not represent the kind of food eaten in India. India is a large country and "Real Indian food" is little more meaningful t
After cooking masoor dal in pressure cooker, I used to saute it with ghee but since I don't have ghee and it's midnight, can I saute it with butter? will it tas
I love Northern Indian cuisine, but am allergic to cumin. Can anyone suggest a substitute for cumin to use in making garam masala from Northern India?
People familiar with Indian desert Falooda will be in a better position to answer this question. I tried to recreate at home a Falooda that I had outside, ingr
A friend of mine mentioned he wished he could find snakehead fish (Channa marulius) to make me a fish curry his mother used to make him in India. I haven't been
I would like to try recipes from Urvashi Pitre's Indian Instant Pot Cookbook: Traditional Indian Dishes Made Easy and Fast. However, buying the original Instant
I am running into a problem where water collects around my cooked idlis. I have used the steamer for about 7 years with no issues. All of a sudden, I am seeing
I'm trying to find a reliable way to make a good base gravy for British Indian Restaurant (BIR) curry -- for those that don't know, this is essentially the adap
Some Indian recipes ask the cook to fry a very small quantity of dal, e.g. "3/4 teaspoon of urid dal", at the beginning of cooking a dish which doesn't otherwis
I’ve made recipes that included turmeric, and I’ve read articles about its health benefits, but I’ve made the same recipes without turmeric wi
I don't have space for any more kitchen equipment, or money to waste. I want to cook nan breads but I don't have a tawa ( a sort of skillet) I do have a metal b
In Madhur Jaffrey's An Invitation to Indian Cooking, her recipe for Cabbage leaves stuffed with potatoes instructs you to boil the cabbage leaves by submerging
The UK lunch culture being what it is, microwaveable ready meals and snacks are a big thing, and most companies have a microwave and a toaster. While that works
I have tried this recipe but i want roti more soft. Roti recipe 500 g Wheat flour 15 g Salt 50 g Oil 300 g Water or as required
"Modak" is the sweet dish generally prepared for Lord Ganesha in India. "Ukadiche Modak" is the sub-type of Modak. It is usually cooked in steamer. It does not