Recent questions in Dish & Culinary

by cookwithfem (602k points) in CookWithFem Video & Recipe Specifics asked Jun 11 14 views

For the Palak Paneer recipe, what is the technique to blanch the spinach so it retains its bright green color and doesn't turn murky in the gravy?

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by cookwithfem (602k points) in CookWithFem Video & Recipe Specifics asked Jun 11 4 views

You use a stone grinder for your dosa batter. How can I achieve a comparable texture using a high-speed blender like a Vitamix?

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by cookwithfem (602k points) in CookWithFem Video & Recipe Specifics asked Jun 11 12 views

In the Jalebi video, how do I test if the batter has fermented to the correct stage for optimal crispiness and flavor?

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by cookwithfem (602k points) in CookWithFem Video & Recipe Specifics asked Jun 11 13 views

Your fish curry recipe suggests using tamarind pulp. Can I substitute with lemon juice or amchur (dry mango powder), and how would it alter the dish?

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by cookwithfem (602k points) in CookWithFem Video & Recipe Specifics asked Jun 11 13 views

What type of onion (red, yellow, white) is best for achieving the sweet, caramelized 'birista' for your biryani recipes?

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by cookwithfem (602k points) in CookWithFem Video & Recipe Specifics asked Jun 11 11 views

In your Dal Makhani video, you soak the lentils overnight. What happens if I skip this step and just pressure cook them for longer?

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by cookwithfem (602k points) in CookWithFem Video & Recipe Specifics asked Jun 11 12 views

The mint-coriander chutney from your kebab video turned dark brown after a few hours. How can I preserve its vibrant green color?

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by cookwithfem (602k points) in CookWithFem Video & Recipe Specifics asked Jun 11 11 views

Can I use a food processor to 'knead' the dough for your Bhatura recipe, or is hand-kneading essential for the texture?

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by cookwithfem (602k points) in CookWithFem Video & Recipe Specifics asked Jun 11 11 views

In the Malai Kofta video, my koftas disintegrated in the gravy. What are the primary causes for this?

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by cookwithfem (602k points) in CookWithFem Video & Recipe Specifics asked Jun 11 10 views

I made your Aloo Paratha, but the filling keeps leaking out when I roll the dough. Is my dough too soft or is the filling too moist?

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by cookwithfem (602k points) in CookWithFem Video & Recipe Specifics asked Jun 11 13 views

What is the function of adding a little sugar to the tomato base in your curry recipes? Is it purely for flavor balance or does it have a chemical purpose?

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by cookwithfem (602k points) in CookWithFem Video & Recipe Specifics asked Jun 11 11 views

In your Keema Samosa video, how do you get the pastry to be flaky and bubbly rather than hard and dense?

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by cookwithfem (602k points) in CookWithFem Video & Recipe Specifics asked Jun 11 10 views

The color of your Rogan Josh is a deep, rich red. Is this achieved through Kashmiri chili powder alone, or is there another ingredient like 'ratan jot'?

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by cookwithfem (602k points) in CookWithFem Video & Recipe Specifics asked Jun 11 14 views

For the Shahi Tukda recipe, can I use regular white sandwich bread, or is a denser bread like brioche necessary for the structure?

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by cookwithfem (602k points) in CookWithFem Video & Recipe Specifics asked Jun 11 14 views

You emphasize resting the biryani after the 'dum' is complete. What is the scientific reason for this resting period and how does it impact the final texture?

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by cookwithfem (602k points) in CookWithFem Video & Recipe Specifics asked Jun 11 14 views

In the Dahi Vada recipe, what's the secret to making the vadas porous and spongy so they absorb the yogurt perfectly?

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by cookwithfem (602k points) in CookWithFem Video & Recipe Specifics asked Jun 11 11 views

Your video on homemade garam masala has a specific ratio of spices. How does the flavor profile of your blend differ from typical store-bought versions?

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by cookwithfem (602k points) in CookWithFem Video & Recipe Specifics asked Jun 11 10 views

I used boneless, skinless chicken thighs for your Chicken Korma recipe instead of bone-in chicken. How should I adjust the cooking time to keep them from drying out?

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by cookwithfem (602k points) in CookWithFem Video & Recipe Specifics asked Jun 11 15 views

In your Gongura Chicken video, what's the best way to wash and prep the gongura leaves to ensure no grit remains in the final dish?

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by cookwithfem (602k points) in CookWithFem Video & Recipe Specifics asked Jun 11 14 views

My Gulab Jamuns, made following your recipe, are perfect on the outside but have a hard, uncooked center. What causes this?

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