Recent questions tagged other regional indian

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

Why did my Goan 'Vindaloo' turn out more like a simple spicy curry, lacking the characteristic tangy, vinegary punch?

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

What is the purpose of the 'dhungar' (smoking) method in 'Laal Maas', and how can it be replicated?

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

How do you achieve the fiery red color and intense heat of 'Laal Maas' without it just tasting of raw chili powder?

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by cookwithfem (602k points) in Other Regional Indian asked Jun 11 6 views

In Rajasthani 'Dal Baati', what is the technique for baking the 'baati' so it's crispy on the outside but soft and cooked through on the inside?

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

What is the role of 'eno' (fruit salt) or baking soda in aerating Dhokla batter, and how does it work chemically?

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

How do you achieve the characteristic 'khatta-meetha' (sweet and sour) taste in a traditional Gujarati Dal or Kadhi?

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

Why is my 'Khandvi' (Gujarati gram flour rolls) breaking while rolling, and not forming smooth, tight rolls?

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

What is the technique to get perfectly spongy and porous 'Khaman Dhokla' that rises well?

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

How do you make soft, steamed 'Ukadiche Modak' where the rice flour shell is pliable and doesn't tear?

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

What are the key spices that differentiate Maharashtrian 'Goda Masala' from North Indian 'Garam Masala'?

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

In Maharashtrian 'Bharli Vangi' (stuffed eggplants), how do you balance the flavors of peanuts, coconut, and goda masala in the stuffing?

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

What is the secret to getting the fiery red, oily layer called 'tari' or 'kat' to float on top of a 'Misal'?

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

How do you make a non-sticky 'Sabudana Khichdi' where each sago pearl is separate and translucent?

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

What is the key to making Maharashtrian 'Puran Poli' where the sweet lentil filling is smooth and the outer layer is thin and soft?

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

How do you make the 'chenna' for Bengali sweets like 'Sandesh' or 'Rasgulla' perfectly, so it's smooth and not grainy?

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

What is the correct consistency of the rice-and-coconut filling for 'Patishapta Pitha' to prevent it from leaking?

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

How can I temper the intense pungency of mustard oil for a 'Shorshe Ilish' (Hilsa in mustard gravy) while retaining its unique flavor?

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

Why are my 'Luchis' (Bengali fried bread) not puffing up fully, or deflating immediately after frying?

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

How do you achieve the deep, dark brown color in Bengali 'Kosha Mangsho' (slow-cooked mutton) without burning the spices or sugar?

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

What is the chemical process that gives Bengali Mishti Doi its characteristic thick, creamy texture and pinkish-brown color?

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Recent questions tagged other regional indian

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