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Recent questions tagged north indian dish queries
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cookwithfem
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602k
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in
North Indian Dish Queries
asked
Jun 11
10
views
How do I make a smooth, lump-free 'roux' (besan-based) for thickening dishes like Kadhi?
dish & culinary
north indian dish queries
smooth roux
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1
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by
cookwithfem
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602k
points)
in
North Indian Dish Queries
asked
Jun 11
12
views
The nuts in my Shahi Paneer gravy did not blend smoothly, leaving a gritty texture. What is the correct way to process them?
dish & culinary
north indian dish queries
nuts gritty
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by
cookwithfem
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602k
points)
in
North Indian Dish Queries
asked
Jun 11
8
views
What is the best way to cook basmati rice for a Pulao so that every grain is separate and fluffy, not sticky?
dish & culinary
north indian dish queries
cook basmati rice
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1
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by
cookwithfem
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602k
points)
in
North Indian Dish Queries
asked
Jun 11
14
views
Why are my Malai Koftas disintegrating or falling apart when added to the hot gravy?
dish & culinary
north indian dish queries
malai koftas
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1
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by
cookwithfem
(
602k
points)
in
North Indian Dish Queries
asked
Jun 11
9
views
How do you prevent Palak Paneer from losing its vibrant green color and turning a dull olive green?
dish & culinary
north indian dish queries
prevent palak paneer
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1
answer
by
cookwithfem
(
602k
points)
in
North Indian Dish Queries
asked
Jun 11
9
views
My Dum Aloo gravy is not coating the potatoes properly. Should the potatoes be fried, and should the gravy be thicker?
dish & culinary
north indian dish queries
dum aloo
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1
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by
cookwithfem
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602k
points)
in
North Indian Dish Queries
asked
Jun 11
13
views
What is the difference between Garam Masala and Chaat Masala in terms of composition and culinary application?
dish & culinary
north indian dish queries
garam vs chaat
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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 balance the pungent flavor of mustard oil in a traditional Bengali or Bihari dish?
dish & culinary
north indian dish queries
balance mustard oil
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1
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by
cookwithfem
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602k
points)
in
North Indian Dish Queries
asked
Jun 11
12
views
My Seekh Kebabs are falling off the skewers on the grill. Is the mixture too wet or does it lack a proper binding agent?
dish & culinary
north indian dish queries
seekh kebabs
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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 technique to get Bhature to puff up instantly and completely upon hitting the hot oil?
dish & culinary
north indian dish queries
bhature puff up
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1
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by
cookwithfem
(
602k
points)
in
North Indian Dish Queries
asked
Jun 11
10
views
The filling for my Aloo Paratha keeps tearing the dough. Is the filling too moist or is the dough not developed enough?
dish & culinary
north indian dish queries
aloo paratha filling
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1
answer
by
cookwithfem
(
602k
points)
in
North Indian Dish Queries
asked
Jun 11
11
views
How do I achieve perfectly flaky and layered Lachha Parathas? What type of fat is best to use between the layers?
dish & culinary
north indian dish queries
lachha parathas
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1
answer
by
cookwithfem
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602k
points)
in
North Indian Dish Queries
asked
Jun 11
14
views
My Kadhi curdled when I heated it. How can I prevent the yogurt from splitting?
dish & culinary
north indian dish queries
kadhi curdled
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1
answer
by
cookwithfem
(
602k
points)
in
North Indian Dish Queries
asked
Jun 11
9
views
What is the ideal consistency of the batter for Kadhi Pakora to ensure the pakoras are soft and absorb the kadhi?
dish & culinary
north indian dish queries
kadhi pakora
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1
answer
by
cookwithfem
(
602k
points)
in
North Indian Dish Queries
asked
Jun 11
13
views
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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1
answer
by
cookwithfem
(
602k
points)
in
North Indian Dish Queries
asked
Jun 11
10
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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answer
by
cookwithfem
(
602k
points)
in
North Indian Dish Queries
asked
Jun 11
12
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
answer
by
cookwithfem
(
602k
points)
in
North Indian Dish Queries
asked
Jun 11
10
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
answer
by
cookwithfem
(
602k
points)
in
North Indian Dish Queries
asked
Jun 11
12
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
answer
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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