vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.


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question askvah

Featured Query

Can vah chef tell me what metric chart you are using. If you say 1 tbsp , it means 14,15 or 20 ml. If you say one cup, it means 180, 200 or 250 ml. Reason, I am asking is , your 1 1/2 tbsp chilli poweder you use in mutton rogan josh recipe looks like a small bowl of chilli powder in your video

Posted On: September 16, 2017 | Posted By: Kanimozhi Selvarangan  Replies: 1 Reply 

 
question askvah

Hey chef can you please teach how to make Indian bakery style shortening buttercream for frosting the cake

Posted On: September 12, 2017 | Posted By: Julia | Replies: 2
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question askvah

Most of the times the tea gets spoilt after I add jaggery to it ? I can't figure out the reason. I have been trying to switch to jaggery tea instead of sugar but find it difficult due to this reason. Please help me know

Posted On: September 07, 2017 | Posted By: Asmita Ummat | Replies: 1
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question askvah

Is it a good practice to add all the available masalas at home in some particular dish which only requires single masala consigned to itself? (for eg. Should I stick to meat masala while cooking meat? or am i supposed to add masalas like chole, rajmah or chicken (available with me) in the very same dish itself?)

Posted On: September 02, 2017 | Posted By: Abhimanyu | Replies: 1
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question askvah

I had seen a video of prawn fry recipe on you tube. One of the ingredients were ground curry leaves with green chillies.. This was Umma prawns and my entire family lives this.. iam not able to get it on the you tube. Can you please put it up again?. All my cousins love most of your recipes.. one of my cousins wanted this recipe and I could not recollect the entire ingredients.. Looking forward to a reply Thanks and rgds Sudha Jayakrishnan

Posted On: August 19, 2017 | Posted By: Sudha | Replies: 1
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question askvah

how to do malai chum chum. It looks same as rasamalai but differs in shape.

Posted On: August 14, 2017 | Posted By: T. Sharanya bhat | Replies: 1
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question askvah

In the recipe where Aloo Gobi is prepared ..I noticed that amchur powder was added to the masala and raw potatoes and Gobi were added together. My query is.. 1) aloo takes longer to cook than Gobi wouldn't Gobi over cook with aloo 2) anything sour makes the cooking process much slower wouldn't amchur make the cooking process much slow tending to make aloo undercooked

Posted On: August 02, 2017 | Posted By: Renita | Replies: 1
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question askvah

I made chicken 65 in airfryer as per your recipe. However the chicken was very dry. Kindly guide me. Also, do you have suggestions to make grilled chicken in air fryer?

Posted On: July 24, 2017 | Posted By: Rekha | Replies: 1
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question askvah

Why there are so many different varieties in pasta, like fusilli, penne, riagati, farfalle, spaghetti etc. What is the difference in it. Thankyou. MY mailID is umaswapnajp@gmail.com

Posted On: July 18, 2017 | Posted By: uma swapna chintakayala | Replies: 1
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question askvah

Hi Sanjay. Nomoskaar. I regularly follow your recepies in youtube. I am associated with a primier research organization in Mumbai. Basically I am a bengali. I wish to share tricks about "how to boil eggs even there are some cracks on the shell". You creat a crack on egg shel and allow me to boil it but nothing will ooz out from the egg as you must have expeienced. One more dish what I cook is prawns in a green coconut shell. The original and authentic "DAAB CHINGRI".

Posted On: July 17, 2017 | Posted By: Kishore | Replies: 1
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question askvah

hello chef sir. I'm very much interested in cooking. I'm a vegetarian. I'm a college student. I watch many recipes in net and try it till I get success in that. I want to improve my cooking skill. I dont want to just cook at home and inspire my family members. So will it be worth if I join cooking class or catering? Do I have to cook non veges in catering? please reply I'm totally confused.

Posted On: July 17, 2017 | Posted By: T. Sharanya bhat | Replies: 1
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question askvah

Brain when cooked always turns out pasty and becomes very difficult to handle if you want to retain its shape. Is there any means of firming up the brain slightly so it is easier to cook something like a pepper fry?

Posted On: July 01, 2017 | Posted By: Dominique | Replies: 3
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question askvah

I have eaten these boiled and sun dried potato chips several times, and yesterday I even attempted to make them, following a recipe that I watched on YouTube. The final result was disappointing and I was hoping you could enlighten me on the actual detailed procedure... Thanks in advance! :-)

Posted On: July 01, 2017 | Posted By: Dominique | Replies: 1
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question askvah

Dear Sanjay, I like very much your cooking videos,your impressive narration and the taste of so prepared curries.Thank you very much.I would like to know in detail as to how gravy curries are made with vegetables, only vegetables. Is the method same for any of the vegetables. I am a pure vegetarian aged 75 and I have to prepare my own food. Kindly reply....Satyanarayana,Tirupati, A.P

Posted On: June 25, 2017 | Posted By: vedanarayan | Replies: 1
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question askvah

Dear Chef, I tried to find raw papaya or raw pineapple or the commercial meat tenderizers. Nothing is available at my place. So can you please suggest any alternative. Or can I use all the other ingredients for marination in mutton dum briyani and marinate mutton overnight. Will it work. It's for Ramadan in Singapore. Thanks for ur info on proteolytic enzymes. No big Chef takes time to explain all this. Grateful to u. U truly are the vahchef!!!

Posted On: June 23, 2017 | Posted By: Naseema | Replies: 1
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question askvah

Hi vahchef,Thanks for all your recipes.Recently I made dosa batter with brown rice with one proportion of urad dal and two proportions of brown rice but the batter sticks to ladle when spreading on dosa pan...Does the proportion needs to be changed when using brown rice/basmati rice..plz let me know right proportion for perfect dosa

Posted On: June 21, 2017 | Posted By: sri | Replies: 1
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question askvah

Hi sir, could you post recipes of milky mushrooms please. every where i am getting only button mushroom recipes please help me. thank you.

Posted On: June 11, 2017 | Posted By: ksk | Replies: 1
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question askvah

Can I get internship under your guidance sir... Any chance of that

Posted On: June 10, 2017 | Posted By: Akhil | Replies: 1
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question askvah

Hi chef Is it possible to bake urd vada bread. Sent me the recipe for it. Plse. Tnx Dev

Posted On: May 21, 2017 | Posted By: Dev Anand | Replies: 1
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question askvah

Hi, I'm looking for low carb, high fat, recipes for all times of day. The hardest part being breakfasts and snacks. Thanks.

Posted On: May 18, 2017 | Posted By: Lucretia | Replies: 1
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question askvah

I want Ridge gourd pappu in telugu andhra style plss send me

Posted On: May 17, 2017 | Posted By: Sucharitha | Replies: 1
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question askvah

Hi, I tried the mayonnaise recipe, and it came out very good. it was mouth watering, my daughter loved it. but what I made was little more for a meal. Next day she asked to pack it for her lunch, since it has raw egg I was doubtful, she confidently said, amma 'ask the uncle, he will tell you, I will take it later.' I was astonished by the confidence that kids have on you! you are wonderful person! and thank you for being such an inspiration. And I also need answer for the question "How long can we store it in refrigerator?"( It has two opposite ingredients egg- perishes soon and vinegar that helps to store food for long, I really cant judge the results...)pls help. Thanks, Durga.

Posted On: May 13, 2017 | Posted By: Durga | Replies: 2
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question askvah

Sir, i have made chicken dum biriyani after watching your video from YouTube. It tasted awesome. servings 4 to 5 people. Can you please tell me quantities for 100 servings?

Posted On: May 04, 2017 | Posted By: Yamuna | Replies: 1
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question askvah

I want to make dum biryani mutton for 15 people(adults). For kacchi biriyani, how do I decide how much salt to add to mutton. Also quantity of other masalas for marinate. How much of rice and mutton. Thanks

Posted On: April 24, 2017 | Posted By: Mary | Replies: 1
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