Baking Soda Vs Baking Powder (Tuesday Tip)

So do YOU know the difference between Baking Soda and Baking Powder? 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!
Watch and learn.

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23 thoughts on “Baking Soda Vs Baking Powder (Tuesday Tip)

  1. 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.

  2. 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.

    1. 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.

  3. 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?

    1. 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.

  4. 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

    1. 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.

  5. 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

  6. 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

  7. 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 .

  8. 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??

  9. 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,

  10. 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!

  11. 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..

  12. 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:)

  13. 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??

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