Recent questions in Dish & Culinary

by cookwithfem (602k points) in Other Regional Indian asked Jun 11 11 views

What is the role of 'eno' (fruit salt) or baking soda in aerating Dhokla batter, and how does it work chemically?

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by cookwithfem (602k points) in Other Regional Indian asked Jun 11 13 views

How do you achieve the characteristic 'khatta-meetha' (sweet and sour) taste in a traditional Gujarati Dal or Kadhi?

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by cookwithfem (602k points) in Other Regional Indian asked Jun 11 11 views

Why is my 'Khandvi' (Gujarati gram flour rolls) breaking while rolling, and not forming smooth, tight rolls?

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by cookwithfem (602k points) in Other Regional Indian asked Jun 11 11 views

What is the technique to get perfectly spongy and porous 'Khaman Dhokla' that rises well?

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by cookwithfem (602k points) in Other Regional Indian asked Jun 11 13 views

How do you make soft, steamed 'Ukadiche Modak' where the rice flour shell is pliable and doesn't tear?

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by cookwithfem (602k points) in Other Regional Indian asked Jun 11 14 views

What are the key spices that differentiate Maharashtrian 'Goda Masala' from North Indian 'Garam Masala'?

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by cookwithfem (602k points) in Other Regional Indian asked Jun 11 13 views

In Maharashtrian 'Bharli Vangi' (stuffed eggplants), how do you balance the flavors of peanuts, coconut, and goda masala in the stuffing?

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by cookwithfem (602k points) in Other Regional Indian asked Jun 11 8 views

What is the secret to getting the fiery red, oily layer called 'tari' or 'kat' to float on top of a 'Misal'?

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by cookwithfem (602k points) in Other Regional Indian asked Jun 11 8 views

How do you make a non-sticky 'Sabudana Khichdi' where each sago pearl is separate and translucent?

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by cookwithfem (602k points) in Other Regional Indian asked Jun 11 13 views

What is the key to making Maharashtrian 'Puran Poli' where the sweet lentil filling is smooth and the outer layer is thin and soft?

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by cookwithfem (602k points) in Other Regional Indian asked Jun 11 13 views

How do you make the 'chenna' for Bengali sweets like 'Sandesh' or 'Rasgulla' perfectly, so it's smooth and not grainy?

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by cookwithfem (602k points) in Other Regional Indian asked Jun 11 13 views

What is the correct consistency of the rice-and-coconut filling for 'Patishapta Pitha' to prevent it from leaking?

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by cookwithfem (602k points) in Other Regional Indian asked Jun 11 14 views

How can I temper the intense pungency of mustard oil for a 'Shorshe Ilish' (Hilsa in mustard gravy) while retaining its unique flavor?

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by cookwithfem (602k points) in Other Regional Indian asked Jun 11 4 views

Why are my 'Luchis' (Bengali fried bread) not puffing up fully, or deflating immediately after frying?

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by cookwithfem (602k points) in Other Regional Indian asked Jun 11 11 views

How do you achieve the deep, dark brown color in Bengali 'Kosha Mangsho' (slow-cooked mutton) without burning the spices or sugar?

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by cookwithfem (602k points) in Other Regional Indian asked Jun 11 13 views

What is the chemical process that gives Bengali Mishti Doi its characteristic thick, creamy texture and pinkish-brown color?

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by cookwithfem (602k points) in South Indian Dish Queries asked Jun 11 14 views

How do you make the filling for a Masala Dosa so that the potatoes are soft and flavorful but not watery?

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by cookwithfem (602k points) in South Indian Dish Queries asked Jun 11 11 views

What is the technical purpose of adding a small amount of rice flour to the urad dal batter for vadas?

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by cookwithfem (602k points) in South Indian Dish Queries asked Jun 11 10 views

Why is my 'ennai kathirikkai' (oil-fried eggplant) not cooking evenly and remaining raw in the center?

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by cookwithfem (602k points) in South Indian Dish Queries asked Jun 11 11 views

What is the best way to incorporate drumstick pulp into Sambar or other gravies?

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