Recent questions tagged other regional indian

by cookwithfem (602k points) in Other Regional Indian asked Jun 11 2 views

In 'Ker Sangri', how are the dried desert beans and berries rehydrated and cooked to remove their astringency?

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by cookwithfem (602k points) in Other Regional Indian asked Jun 11 5 views

What is the correct consistency of the millet batter for making a soft Rajasthani 'bajra roti'?

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by cookwithfem (602k points) in Other Regional Indian asked Jun 11 3 views

How is the pungent 'bhaang' (hemp seed) chutney from Uttarakhand prepared?

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

What are the key ingredients in the Uttarakhandi 'bhatt ki churkani' (black bean dal)?

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by cookwithfem (602k points) in Other Regional Indian asked Jun 11 5 views

How do you make the fermented bread 'Siddu' from Himachal Pradesh?

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by cookwithfem (602k points) in Other Regional Indian asked Jun 11 5 views

What is the technique for making the Himachali 'Dham' dish 'Madra', a yogurt and chickpea curry, without it curdling?

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

What gives Parsi 'Salli Boti' its unique sweet, sour, and spicy flavor profile?

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

How is a 'Parsi Dhansak' different from a standard lentil curry in terms of its spice blend and vegetable composition?

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by cookwithfem (602k points) in Other Regional Indian asked Jun 11 5 views

What is the traditional method for fermenting batter for the Assamese 'pitha'?

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by cookwithfem (602k points) in Other Regional Indian asked Jun 11 3 views

How is 'Chhena Poda' (Odiya burnt cheese dessert) made to be caramelized on the outside but moist and spongy inside?

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by cookwithfem (602k points) in Other Regional Indian asked Jun 11 2 views

In Odiya cuisine, what is the difference between a 'besara' (mustard-based) and a 'mahura' (mixed vegetable) dish?

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by cookwithfem (602k points) in Other Regional Indian asked Jun 11 3 views

How do you prepare 'Panch Phoron' (Bengali five-spice blend), and in what order should the spices hit the oil to prevent burning?

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

What is the texture of the 'sattu' filling for 'Litti' supposed to be like?

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by cookwithfem (602k points) in Other Regional Indian asked Jun 11 3 views

How is 'Litti Chokha' from Bihar traditionally cooked, and how can the smoky flavor of the 'chokha' be achieved at home?

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

What is the key to a fragrant, clear 'Yakhni' (yogurt-based broth) that doesn't curdle?

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by cookwithfem (602k points) in Other Regional Indian asked Jun 11 3 views

How do you cook 'haak' (Kashmiri collard greens) to retain its texture and color without it becoming bitter?

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

What gives Kashmiri 'Rogan Josh' its signature red color if not tomatoes? What is the role of 'ratan jot' (alkanet root)?

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

How do you make Goan 'Bebinca' with distinct, visible layers that don't merge into each other?

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by cookwithfem (602k points) in Other Regional Indian asked Jun 11 5 views

What is the ideal combination of chilies and spices for an authentic Goan 'Recheado' masala paste?

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

How do you prevent coconut milk from splitting or curdling in a Goan 'Xacuti' curry, which has acidic ingredients?

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Recent questions tagged other regional indian

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