View full version: Trainee Chefs / Beginners Questions
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  1. Which oil to use??
  2. How to use cardamon etc
  3. Suryaa curry powder
  4. Bulk re-heating frozen rice
  5. naan
  6. kebab paste
  7. Cannot find Jerra Masala
  8. Curry leaves
  9. Pressure Cooker
  10. Akash brand basmati rice, anyone used it?
  11. Methi vs. Fenugreek Powder
  12. Best pilau rice recipe?
  13. Kasmeri Chilli Powder vs. Normal Chilli Powder
  14. How to season a new Tawa? Help appreciated.
  15. Cashew milk / cream
  16. Methi/Fenugreek
  17. Green Masala Paste, Pat Chapman
  18. Mix powder containing curry powder
  19. Knorr Chicken Stock cubes
  20. Taking notes.
  21. are bases supposed to taste bland?
  22. What is the "Bargaar" (or "Bagaar") Technique used in Indian Cooking?
  23. What is the "Tarka" (or "Tadka") Technique used in Indian Cooking?
  24. What does Barjee and Phall mean
  25. Crushed ginger and crushed garlic
  26. chicken salli murg
  27. Yogurt always curdles when i add it to a dish
  28. Tandoori chicken tikka
  29. Freezing garlic/ginger paste
  30. Chicken pakora
  31. chefs spoon/ladle
  32. Identifying chillies
  33. Base mix question
  34. Base gravy too thick!
  35. Which Writer Do You Recommend?
  36. Automatic garlic chopper
  37. Reliable BIR Dhansak recipe?
  38. What is kadom phool?
  39. freezing uncooked chicken tikka
  40. Using powdered food colouring
  41. Pilau rice - in a rice cooker
  42. base sauce
  43. Mustard seeds
  44. Sweet peppers
  45. Volume of juice in a lemon
  46. Indian bay leaves
  47. Lidl Basmati Rice
  48. Does oil go off?
  49. cumin seed into cumin powder?
  50. Grounding spices?