Recent questions in Dish & Culinary

by cookwithfem (602k points) in Snacks & Appetizers asked Jun 11 11 views

How can I make Paneer Tikka that is moist and flavorful, not dry and rubbery, when cooked in an oven?

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by cookwithfem (602k points) in Snacks & Appetizers asked Jun 11 7 views

What is the ideal dal-to-meat ratio for a Shami Kebab to get the classic ' रेशेदार' (fibrous) texture?

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by cookwithfem (602k points) in Snacks & Appetizers asked Jun 11 15 views

How do I prevent my Shami Kebabs from disintegrating while frying?

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by cookwithfem (602k points) in Snacks & Appetizers asked Jun 11 16 views

What is the key to making a Seekh Kebab mixture that holds onto the skewer and doesn't fall apart on the grill?

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by cookwithfem (602k points) in Snacks & Appetizers asked Jun 11 11 views

Why is my Khandvi paste not setting properly, or why does it break when I try to roll it?

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by cookwithfem (602k points) in Snacks & Appetizers asked Jun 11 14 views

What is the chemical reaction of Eno (fruit salt) with the Dhokla batter that causes it to rise?

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by cookwithfem (602k points) in Snacks & Appetizers asked Jun 11 14 views

How do I make perfectly spongy and porous Dhokla that is not dense or crumbly?

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by cookwithfem (602k points) in Snacks & Appetizers asked Jun 11 12 views

What is the technique for grinding urad dal for Medu Vada to incorporate air without adding too much water?

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by cookwithfem (602k points) in Snacks & Appetizers asked Jun 11 10 views

Why are my Medu Vadas hard and dense instead of being fluffy on the inside and crispy on the outside?

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by cookwithfem (602k points) in Snacks & Appetizers asked Jun 11 13 views

How can I prevent my onion bhajis from falling apart in the hot oil?

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by cookwithfem (602k points) in Snacks & Appetizers asked Jun 11 13 views

What is the function of adding a pinch of baking soda or hot oil to a pakora batter?

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by cookwithfem (602k points) in Snacks & Appetizers asked Jun 11 13 views

How do I make a Pakora/Bhaji batter that is light and crispy, not dense and doughy?

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by cookwithfem (602k points) in Snacks & Appetizers asked Jun 11 17 views

What is the correct technique for folding and sealing a Samosa so the filling doesn't leak out during frying?

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by cookwithfem (602k points) in Snacks & Appetizers asked Jun 11 11 views

My Samosas are absorbing too much oil. Is the dough too soft or is the frying temperature too low?

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by cookwithfem (602k points) in Snacks & Appetizers asked Jun 11 13 views

What is the ideal consistency for a Samosa dough, and what is the role of 'moyan' (fat) in it?

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by cookwithfem (602k points) in Snacks & Appetizers asked Jun 11 10 views

How do I make a Samosa pastry that is flaky and crisp, not hard or covered in bubbles?

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by cookwithfem (602k points) in Breads & Flatbreads asked Jun 11 8 views

What is the key to a soft, fluffy 'set dosa'?

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by cookwithfem (602k points) in Breads & Flatbreads asked Jun 11 13 views

Why is my Dosa batter for Uthappam too thin to hold the toppings?

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by cookwithfem (602k points) in Breads & Flatbreads asked Jun 11 14 views

What is the technique for making the Sindhi Koki, ensuring it is crispy and cooked through?

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by cookwithfem (602k points) in Breads & Flatbreads asked Jun 11 11 views

How do you properly cook a stuffed kulcha on a tawa to ensure the inside is cooked?

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