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Hi Chef. Hope you are safe and well. Tried a lot of your yummy recipes and love watching your videos ????. I'm very sure I saw a video of you making Salli Boti (parsi style) but somehow can't find this video. Any chance you could this recipe please? (I even tried your Dhansak recipe and it was amazing ????). Thank you so much in advance. Kind regards, Blanche
Have seen a few videos where people use charcoal in an air fryer.But, I have not seen any video of yours doing that. Can you tell me if : 1. Is it safe to use charcoal in an air fryer? 2. If yes, how does one use it in an air fryer? 2. Do you recommend using charcoal for a Smokey effect in an air fryer ?
Hi sir, Im big fan of your cooking, thanks a lot for inspiring many people like to cook delicious food at home, from past 2 months you didn't upload any video on youtube. That is my query
Hi chef I am a fun of your YouTube channel and I haven’t seen a video from you for a long time! I am worried if everything is ok! I wish you and your family good health and hope to hear from you soon
Hai sir. Im hariprasad from Arapet, Metpally(M)jagitial(TS). Im big fan of you. I am regularly watching your YouTube channel. I inspired and started biryani point in my village. And good response from peoples. Some doubt in making biryani. 1. Which ratio i mentioned chicken and rice for buryani 1kg? 2. What can i do for double masala? 3. How much use curd for 1kg chicken biryani? Thank you sir. I want warm blessing from your side because i am student of you. I learnt lot of watching your videos. And prepared biryani lot of times in home. And each of very time i successfully completed. In this reason i thought how can started biryani point?. And started successfully in my village. But some above doubt are their. Please clarify my doubts. Requesting and regards... Hariprasad 9963310108
Hi. Just wanted to know how many cups/gms almonds do I need to make one cup of almonds paste used in the white chicken biryani recipe. Many thanks Chandan
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.
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
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.
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.
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.
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
Can you do any recipes with thotakura kaadalu other than curries. Some sort of appetizers similar to asparagus
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
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.
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!
How I can make a tea for a guest?
Dear chef, PL let me know if crumb coated food can be fried in the Phillips airfryer Thank you Manahari
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
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.
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!
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.
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.