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


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Featured Query

I need diet plan for my health. I had an sudden attack on 14-9-20. And after analyse I underwent CIG and PTCA stenting. Which oil is good for cooking. And requesting for diet plan.

Posted On: September 20, 2020 | Posted By: Murthy   Replies: 0 Reply 

 
question askvah

Hello Mr. Sanjay, My name's Jayant and I am from Kanpur, India. I am currently a college student living in the United States and I have a few complaints and requests. So first of all, Indian food in restaurants in the US does not taste as good as it does in India (at least in Kanpur). The food back home is more spicy (not just red pepper) and is way more flavorful and I am not sure what causes the difference. Secondly, why do you always use boneless meat in your recipes? whenever I try to use the same recipe with bone-in meat, like Kadhai chicken with leg quarters, it always ends up ruining the base/paste/gravy. Third, why are all Indian recipes (not just yours) based off of estimates? every video I watch on youtube, people do state their measurements, but while recording, they use their estimated quantities and it's very obvious that those quantities are not precise. It's the same thing when I ask my mom or aunts for recipes, they all cook with "estimated" quantities and for estimated time duration. Not being an experienced cook, I use precise measurements and timers when cooking. There are times when I can just tell something is off when the video description says “1/2 tsp turmeric powder” and you toss in way more than that. Fourth, when following your recipes, most of the time, you prepare something and then you put on the lid and leave it for 15-20 minutes etc. Whenever I do that, it always gets stuck to the bottom of the pan and I have ruined my pans several times, even though I always buy good quality non-stick pans. I wonder if it’s because I have always had electric stoves instead of flame stoves? Now to requests, will it be possible for you to post some recipes that are less work and utilize things that are readily available in stores. One of the things that I as a student don’t like spending my time on is chopping vegetables, so I just buy diced onions, pico de gallo, cans of tomato puree etc. to use in the recipes. I also prefer using spice mixes to use when making food since it really simplifies the process. Things like “maggi masala-e-magic, MDH’s kitchen king” do allow for a one-stop shop system. Also, these brands like MDH, Everest etc. have packs of spice mixes available for every Indian dish out there like “Butter chicken Masala”, “Tandoori chicken masala”, “sambhar masala” etc. but how do I go about using those in my recipes instead? The goal here is that over the weekends, I can use your other recipes and spend time making food, but over the weekdays, use quick recipes. As a student, I don’t want to spend a lot of time cooking, nor can I buy all the fresh vegetables since they go bad very quickly. What kind of dishes can I make by using stuff that I can store for more than a week and also by spending less time in the kitchen? I am sorry for writing such a long message, but I hope you will take your time and read it over. Thank you -Jayant

Posted On: September 01, 2020 | Posted By: BananaBallZ | Replies: 0
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question askvah

Hi. Can you provide recipes utilizing tender coconut flesh, I.e. what we get from coconuts after drinking the water. It does not have a brown outer coating. Much obliged in advance.

Posted On: August 31, 2020 | Posted By: Zohra | Replies: 0
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question askvah

We want a valuable TIP from you Sir. We have prepared the Mango pickle for the whole year. But it has become too hot (Karam ekkuvaga vundi). Can you give us your valuable TIP as to how to reduce the hotness in that, is there any clue or valuable TIP from you Sir. The pickle is put for long period of One Year Sir.

Posted On: August 28, 2020 | Posted By: RANGA CHARI | Replies: 0
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question askvah

Hi. I am a great admirer of your work since the beginning. I have come across ' Rajamudi Rice ' and wonder if you can guide us as to dishes to use it in. Earlier I used to eat only basmati, but for the past two years have started using various raw rices and millet. Earlier I also used to weigh 140 kgs. And now weigh 71 kgs. Lifestyle change will do that to you. Your older recipes such as pancake, bharli tondli, Patel mutton, Maharashtrian navratan korma, tambda rassa to name a few, have become mainstays in our family recipe archives. And of course the eponymous palm wine chicken, who can forget that video. I still hope to get my hands on the vital ingredient so we too can have it. Anyway, I hope you can share some recipes that have indigenous raw rice and millet. They promote health as well as preserve agricultural varieties that would otherwise go extinct. Great love to your wonderful family. Admiringly yours, Zohra Merchant.

Posted On: August 21, 2020 | Posted By: Zohra | Replies: 0
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question askvah

Hi Sanjay ji, I am watching your video for few months and you are really great :). I am thinking to start a small business for dum biryani. There are many sizes of handi available to cook biryani according to people. Could you please let me know that for how many people I should cook the biryani at one time in one handi as maximum for quality perpose, so that I can buy the proper size of handies to cook in sets. It is my humble request to you if you let me know as per your earlier convenience. Thanks Good Bless You! Naresh

Posted On: August 18, 2020 | Posted By: Naresh | Replies: 0
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question askvah

Can you do any recipes with thotakura kaadalu other than curries. Some sort of appetizers similar to asparagus

Posted On: June 10, 2020 | Posted By: Rajesh | Replies: 0
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question askvah

Hi Vah Chef, We enjoy watching your videos; it is definitely a stress buster. Lock down cooking videos are superb. Could you please share biryani masala(small quantity) recipe without pomegranate seeds, kasuri methi, plums and fried onions? In the absence of homemade masala, which store bought biryani masala would you suggest(we are in New York)? One more query I have is regarding the doneness of boiled basmati rice. Could you post a video that explains in detail how to differentiate among 70%,80%,90% cooked basmati rice? I am never able to get that long grained biryani; my rice always breaks in the end. Stay Safe & Stay Healthy Expecting many more cooking videos from you & your family! Thank you

Posted On: May 29, 2020 | Posted By: Sha | Replies: 0
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question askvah

Dear Sanjay Ji I am confused regarding buying an oven. I need an oven for baking with pre heating options. Kindly suggest a good budget oven in India. I am from Hyderabad and love to see and try your recipes which are really awesome.

Posted On: May 24, 2020 | Posted By: Shankar | Replies: 0
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question askvah

Hi Chef, I have 3 queries regarding biryani preparation: 1. Can I grind cashews and add the paste? 2. Can I add coconut milk to biryani? 3. I tried following your recipe to a T. But the saltiness in the rice seems to be uneven after draining the rice. Can you please tell me how to solve this issue? Thank you!

Posted On: April 26, 2020 | Posted By: ash | Replies: 0
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question askvah

How I can make a tea for a guest?

Posted On: March 03, 2020 | Posted By: Voxya | Replies: 0
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question askvah

Dear chef, PL let me know if crumb coated food can be fried in the Phillips airfryer Thank you Manahari

Posted On: February 23, 2020 | Posted By: Manahari | Replies: 0
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question askvah

Hello Chef, I live in UK. Struggling to find the correct type of fish which are suitable for south Indian style curries. Can you please let me know few types? Thanks

Posted On: January 29, 2020 | Posted By: sandeepg | Replies: 0
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question askvah

Hi. I enjoy and admire your videos. My question is such: Can I prepare batati chaaps up to the point just before I bread and fry them, and instead wrap them well and freeze them to be fried later? I have tried freezing already fried batati chaaps but after freezing their consistency isn't as good as fresh. I thank you for your time.

Posted On: November 30, 2019 | Posted By: anita | Replies: 0
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question askvah

I’m hoping to steam fish parcels - can I stack them in my steamer or shd it be single layered only and steam in batches? Pls help ASAP!

Posted On: November 18, 2019 | Posted By: Tejal | Replies: 0
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question askvah

I recently watched your video on spongecake with egg. I am gluten sensitive. Can you suggest alternative to wheat flour? Tapioca perhaps or arrowroot? Ciconut seems too heavy and i have to limit rice. Thank you for your time.

Posted On: October 20, 2019 | Posted By: Catherine | Replies: 0
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question askvah

Dear sir In our jewish tradition we cant cook meat or chicken together with milk products. Would like to know what is the best availabke substitute for curd.

Posted On: September 02, 2019 | Posted By: Anat | Replies: 1
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question askvah

I cook my curry chicken using dried whole masala, cardomon, cinnomen, clove, star anaseed, black cardomon, cumin and fennel seeds for takka. Then l add curry powder..... I found a bitter after taste. Need to check with u which masal could have caused the bitterness

Posted On: September 02, 2019 | Posted By: Philip Lim | Replies: 0
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question askvah

Sir, can you please cook mussels, clams and lobster.

Posted On: August 17, 2019 | Posted By: sharath | Replies: 0
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question askvah

Hi Chef, hope that you are in the best of health. Chef, this my first time writing to you. Chef, appreciate very much if you could advise me the proportion of briyani spices for 5 kg mutton and proportion of onion, garlic, tomato etc...etc. Hope to receive your advise at your convenience time chef. Thank you. Warmest regards, Mansor

Posted On: February 16, 2019 | Posted By: Mansor Kadir | Replies: 0
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question askvah

How to get pan card?

Posted On: February 16, 2019 | Posted By: Elangokathir | Replies: 0
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question askvah

Hi sir, can u please tell me how to make yummy choclate cake with frosting

Posted On: February 05, 2019 | Posted By: Karunya Reddy | Replies: 0
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question askvah

Hi Sanjay garu please provide us how to make a black bean soup recipe

Posted On: January 18, 2019 | Posted By: sravya bhagi | Replies: 0
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question askvah

please have a taste of Surve Nonveg in pune... and you ll find fantastic white rice biryani and rassa...it is located on Ferguson road,pune regards Kumar

Posted On: January 07, 2019 | Posted By: Ns Kumar | Replies: 0
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