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Take the mystery out of Baking Powder and Baking Soda. When to use what and can we substitute one for the other? Simple explanations that leave no room for any further questions…

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21 Responses to “Baking Soda Vs Baking Powder (Tuesday Tip)”

1. seena Says:
   June 30th, 2009 at 6:48 am

   Thanks a lot for the tip…u made my day..really…

   Please can u help us with the difference in measurements of canned tomato puree and fresh tomato puree(in terms of concentration)
   eg:- if a recipe asks for 3 fresh tomatoes puree ,so we can replace that with how much canned tomato puree??

   [Reply]

2. RUPA SINGH Says:
   June 30th, 2009 at 12:01 pm

   Brilliant tip Hetal and Anuja, thanx

   [Reply]

3. Noela Says:
   June 30th, 2009 at 8:03 pm

   Hetal and Anuja, thanks for the tip! I’ve always wondered about the differenc between the two. Now I know when to reach for each:)

   [Reply]

4. jigna Says:
   June 30th, 2009 at 10:32 pm

   Hi Hetal and Anuja,
   I am true fan of your recipes and website..you girls rock!! i was wondering if you can post a recipe for instant shrikhand..one of my friend said she sometimes makes it from sour cream/condensed milk and creem chesse..if you can post this recipe if you happen to have then plase do so..thank you..

   [Reply]

5. Amy Says:
   July 1st, 2009 at 3:59 am

   Thanks for all the great tips and recipes! Would it be possible for ya’ll to put up recipes for vegetarian baked chimichungas and a recipe for spinach artichoke dip? I have been trying to find tasty and simple recipes for these. Thank You!

   [Reply]

6. shiva Says:
   July 1st, 2009 at 10:29 am

   Would you please teach us a few shirmp dish as well. I am not Indian but your website help me out to cook like them.

   Thanks in advance,

   [Reply]

7. nicki5 Says:
   July 2nd, 2009 at 2:06 pm

   Hi Hetal And Anuja

   Very Nice tip.really usefull too.Good job.Keep posting
   More tips like this.

   Nicki

   [Reply]

8. lavi Says:
   July 3rd, 2009 at 5:31 am

   Great tip gals!!
   One question…I want to make naan and have recipe which uses yeast. But I want to use Baking powder. first of all, can i do this. If so, can you tell me the proportions??

   [Reply]

9. usha Says:
   July 7th, 2009 at 9:27 pm

   hi Hetal and Anuja thanx for the tip.it is great usage to me.can u plz improve ur voice its not at all loudy .

   [Reply]

10. Lexi Says:
    July 22nd, 2009 at 5:15 pm

    great tip!

    Here’s a question for you:

    I’ve recently been getting really into cooking, but many ethnic foods, such as Indian cuisine, intimidate me because some of the ingredients seem very confusing. I also try to eat relatively healthy and many recipes seem to be loaded with butter or tons of coconut milk.

    Any tips on better understanding Indian food?

    Thanks

    Lexi

    [Reply]

    

    anuja Reply:
    July 27th, 2009 at 9:39 pm

    Hi Lexi,
    We have a couple of videos on Stocking your Pantry:
    http://showmethecurry.com/videos/stocking-your-pantry-for-indian-cooking-101-part-1.html
    http://showmethecurry.com/videos/stocking-your-pantry-for-indian-cooking-101-part-2.html

    This is just a little overview….ofcourse we could write books and more books on that topic. But if you have any further questions, pl. email us and ask, we would love to help:)

    [Reply]

11. amrita Says:
    August 3rd, 2009 at 6:48 pm

    hi!
    i love your vedios….they are really handy & homely….
    thanks for clearing all the confusion regarding baking powder & baking soda……i had a vague idea but now i am sure about it that baking soda is 100% NaHCO3 where as bakingpowder has something mixed with it ( now i know what is mixe)…..thanks again

    [Reply]

12. Rani Says:
    October 25th, 2011 at 6:54 pm

    Hi Guys,

    Can you please tell me what is Eno, some of the recipes calls for it, but i don’t have it, what can I substitute with?

    Thank you,
    Rani

    [Reply]

    

    hetal Reply:
    October 28th, 2011 at 1:37 am

    Hi Rani,

    ENO is a mixture of Baking Soda (approx 60%) and Citric Acid (approx 40%). If you don’t have it, you can use baking soda plus some lemon or lime juice.

    [Reply]

13. Ashwini Says:
    November 16th, 2011 at 1:41 pm

    Hi,thank you for the tip,however,could you please tell me as to why we need to use both of them at the same time in few recepies,like the eggless carrot cake you made? and also,is baking soda the same as cooking soda?

    [Reply]

    

    hetal Reply:
    November 21st, 2011 at 12:26 am

    Hi Ashwini,

    My understanding is that you use both soda and powder if you need more quantity of soda in a recipe that does not have acid. If you use too much powder (to compensate for the extra soda), the texture may change due to the corn starch.

    [Reply]

    

    Ashwini Reply:
    November 24th, 2011 at 10:30 am

    Thank you Hetal….and is there be any difference between cooking soda and baking soda?

    [Reply]

    

    hetal Reply:
    November 29th, 2011 at 3:42 pm

    Hi Ashwini,

    No, they are the same.

14. Binota Vasavada Says:
    February 7th, 2012 at 7:35 pm

    Hi Hetal n Anuja,

    Congratulations on the wonderful recipes n tips u both put up, I <3 them, n u both.
    I was wondering what is Papad Kharo in refrence to baking soda n baking powder? could u pls. tell me the difference.
    Thankyou.

    [Reply]

    

    hetal Reply:
    February 13th, 2012 at 7:43 pm

    Hi Binota,

    Papad kharo is something like baking soda but not the same chemical composition. Honestly, I don’t know how they differ in terms of the final effect on the food. Maybe some of our other viewers can chime in.

    [Reply]

15. Anupama Says:
    February 27th, 2013 at 8:39 pm

    Hi Anuja ,
    Once I used baking powder instead of baking soda for balushahi/badusha it exploded and I got hurt.So from then I’m careful about these two.

    [Reply]

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