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Recent questions in Dish & Culinary
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cookwithfem
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602k
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North Indian Dish Queries
asked
Jun 11
14
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The oil separates excessively from my Korma gravy, creating a greasy layer on top. How can I create a more stable emulsion?
dish & culinary
north indian dish queries
oil separates
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by
cookwithfem
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602k
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in
North Indian Dish Queries
asked
Jun 11
11
views
How do I make Gatte (gram flour dumplings) for Gatte ki Sabzi that are soft and porous, not hard and dense?
dish & culinary
north indian dish queries
make gatte
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by
cookwithfem
(
602k
points)
in
North Indian Dish Queries
asked
Jun 11
13
views
My Makki ki Roti is dry and cracks easily. What is the correct way to knead the maize flour dough?
dish & culinary
north indian dish queries
makki ki roti
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1
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by
cookwithfem
(
602k
points)
in
North Indian Dish Queries
asked
Jun 11
11
views
What is the key to making Sarson ka Saag that is smooth and creamy, not fibrous or gritty?
dish & culinary
north indian dish queries
sarson ka saag
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1
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by
cookwithfem
(
602k
points)
in
North Indian Dish Queries
asked
Jun 11
13
views
Why did my yogurt-based marinade for Chicken Tikka split or curdle during the cooking process?
dish & culinary
north indian dish queries
yogurt marinade split
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1
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by
cookwithfem
(
602k
points)
in
North Indian Dish Queries
asked
Jun 11
15
views
How do I get a vibrant, deep orange-red color in Butter Chicken or Paneer Makhani without using artificial food coloring?
dish & culinary
north indian dish queries
vibrant color
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1
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by
cookwithfem
(
602k
points)
in
North Indian Dish Queries
asked
Jun 11
12
views
My Butter Chicken gravy has a raw tomato taste. What stage of the 'bhunao' process did I likely rush?
dish & culinary
north indian dish queries
raw tomato taste
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by
cookwithfem
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602k
points)
in
North Indian Dish Queries
asked
Jun 11
12
views
What is the purpose of adding tea bags or amla when boiling chickpeas for Chole, and how does it affect the final taste and color?
dish & culinary
north indian dish queries
adding tea bags
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by
cookwithfem
(
602k
points)
in
North Indian Dish Queries
asked
Jun 11
11
views
Why are my Chole (chickpeas) not tender despite pressure cooking for a long time? Does the age of the beans matter?
dish & culinary
north indian dish queries
chole not tender
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1
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by
cookwithfem
(
602k
points)
in
North Indian Dish Queries
asked
Jun 11
11
views
My Rajma gravy is watery even though the beans are fully cooked. What is the best technique to thicken the gravy naturally?
dish & culinary
north indian dish queries
rajma gravy
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1
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by
cookwithfem
(
602k
points)
in
North Indian Dish Queries
asked
Jun 11
12
views
How do I achieve the subtle smoky flavor in Dal Makhani or Baingan Bharta at home without using charcoal?
dish & culinary
north indian dish queries
smoky flavor
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1
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by
cookwithfem
(
602k
points)
in
North Indian Dish Queries
asked
Jun 11
10
views
What is the secret to getting a truly creamy and luscious texture in Dal Makhani without it being overly heavy with cream?
dish & culinary
north indian dish queries
creamy dal makhani
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1
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by
cookwithfem
(
602k
points)
in
North Indian Dish Queries
asked
Jun 11
11
views
How can I replicate a 'tandoor' char and puff on a Naan using a standard home oven and a cast-iron skillet?
dish & culinary
north indian dish queries
replicate tandoor
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1
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by
cookwithfem
(
602k
points)
in
North Indian Dish Queries
asked
Jun 11
11
views
Why does my homemade Naan come out dense and biscuit-like instead of soft and fluffy when cooked on a tawa?
dish & culinary
north indian dish queries
homemade naan
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1
answer
by
cookwithfem
(
602k
points)
in
North Indian Dish Queries
asked
Jun 11
12
views
How can I make Paneer soft and spongy at home, and what type of milk yields the best results?
dish & culinary
north indian dish queries
make paneer soft
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1
answer
by
cookwithfem
(
602k
points)
in
North Indian Dish Queries
asked
Jun 11
10
views
What is the technical reason my Paneer turns rubbery and chewy when cooked in a gravy? How can I prevent this?
dish & culinary
north indian dish queries
paneer rubbery
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1
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by
cookwithfem
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602k
points)
in
Andhra & Telangana Specifics
asked
Jun 11
10
views
What is the process of making 'gavvalu' (sweet shells) to ensure they are crispy and hold their shape after being dipped in syrup?
dish & culinary
andhra & telangana specifics
making gavvalu
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1
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by
cookwithfem
(
602k
points)
in
Andhra & Telangana Specifics
asked
Jun 11
6
views
How can one replicate the taste of 'Irani chai' served in Hyderabad, specifically the 'malai' and condensed milk balance?
dish & culinary
andhra & telangana specifics
irani chai
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1
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by
cookwithfem
(
602k
points)
in
Andhra & Telangana Specifics
asked
Jun 11
11
views
What makes the 'katt' (spicy soup) of a Hyderabadi Khatti Dal different from the dal itself?
dish & culinary
andhra & telangana specifics
hyderabadi khatti dal
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1
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by
cookwithfem
(
602k
points)
in
Andhra & Telangana Specifics
asked
Jun 11
10
views
In making 'vankaya batani' curry, how do you ensure the peas and eggplant are cooked to the same degree of tenderness?
dish & culinary
andhra & telangana specifics
vankaya batani
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