Recent questions in Dish & Culinary

by cookwithfem (602k points) in South Indian Dish Queries asked Jun 11 18 views

What are the essential spices in a traditional Bisi Bele Bath powder that distinguish it from Sambar powder?

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

My Bisi Bele Bath becomes hard and dry after it cools down. How can I ensure it stays moist?

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by cookwithfem (602k points) in South Indian Dish Queries asked Jun 11 6 views

What is the ideal consistency for the dough for Idiyappam to pass through the press easily without being too sticky or too dry?

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by cookwithfem (602k points) in South Indian Dish Queries asked Jun 11 15 views

How do you make Idiyappam (string hoppers) that are soft and don't clump together after steaming?

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by cookwithfem (602k points) in South Indian Dish Queries asked Jun 11 5 views

What is the difference in outcome when using yeast versus toddy for fermenting Appam batter?

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by cookwithfem (602k points) in South Indian Dish Queries asked Jun 11 13 views

My Appams are soft in the center but the edges are not thin, crispy, or lacey. What is the problem with my batter or the 'appachatti' pan?

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

What is the key to balancing the heat of black pepper with the tang of tomato and tamarind in a classic Rasam?

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by cookwithfem (602k points) in South Indian Dish Queries asked Jun 11 3 views

How do you achieve a clear, non-cloudy Rasam that is still intensely flavorful?

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by cookwithfem (602k points) in South Indian Dish Queries asked Jun 11 15 views

What is the purpose of using roasted chana dal (pottukadalai) in coconut chutney?

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

My coconut chutney turns a dull grey or brown after a few hours. How can I maintain its fresh white or green color?

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

How do you cut the vegetables for Avial to ensure they cook evenly and maintain their shape?

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by cookwithfem (602k points) in South Indian Dish Queries asked Jun 11 15 views

When making Avial, what is the correct consistency it should have, and how do you prevent the coconut-yogurt base from splitting?

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by cookwithfem (602k points) in South Indian Dish Queries asked Jun 11 17 views

What is the correct stage to add the 'tadka' (tempering) to Sambar for maximum aroma, and should it be covered immediately after?

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by cookwithfem (602k points) in South Indian Dish Queries asked Jun 11 16 views

How do you balance the flavors of tamarind (sour), jaggery (sweet), and sambar powder (spice) for a perfectly rounded taste?

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by cookwithfem (602k points) in South Indian Dish Queries asked Jun 11 12 views

Why is my Sambar often watery and lacking body? How can I thicken it authentically without using cornflour?

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by cookwithfem (602k points) in South Indian Dish Queries asked Jun 11 13 views

How do you get the characteristic hole in the center of a Medu Vada without the batter sticking to your fingers?

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by cookwithfem (602k points) in South Indian Dish Queries asked Jun 11 12 views

My Medu Vadas are absorbing too much oil. Is the batter too loose or is the oil temperature incorrect?

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by cookwithfem (602k points) in South Indian Dish Queries asked Jun 11 12 views

What is the secret to making perfectly soft and absorbent Medu Vadas that are crispy on the outside?

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

My rava dosa is not forming a proper lacey, web-like pattern and is clumping together. What is wrong with my batter or technique?

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

Why does my dosa stick to the cast iron tawa, and what is the best way to season or prepare the tawa to make it non-stick?

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