Ask Vah Chef

Can you send me the recipie for Chettinad Crab gravy

Can you send me the recipie for Chettinad Crab gravy

Hello Chef, I don't usually have time to make sauces from scratch, so often I will use the Sharwood jarred sauces from the grocery store, usually the Tikka Masala and the Butter Chicken. The problem is (obviously) that these sauces are not as good as what I get from a restaurant. They are somewhat bland. I am wondering what you would recommend adding to each of these flavors to make them taste better. Thanks!

Dear sanjay sir , Which is better to bake cake , otg or microwake convection model. Please reply

When should I add kasoori methi to a curry? I usually add it with onions in hot oil so that the oil could pick up its flavour but that seldom happens. If I add it at the end with garam masala, the dish happens to have a bitter after taste which is a put off. Please help me create a perfectly balanced curry having kasoori methi, also tell me which all whole spices could I use along with it in my cooking.

Hi sir, I am student. I have kind of busy schedule and cannot cook daily. I am making curries for the afternoon and use that same curry for 3-4 days. But I want to make something for dinners too and I want them to be light like a sandwich or something like that. So I am looking for some sandwich recipes . So I want some sandwich stuff which I can keep in fridge so that when I return home I can make a very quick dinner. If you have some recipe like that could you share? Or are there any quick dinners which can be done within 10-15 min

dear sanjay garu, pl recall your answer of 22nd August and this is my findings I am referring to the link http://www.ozee.com/shows/vareva/video/vah-re-vah-episode-728-july-7-2016-full-episode.html which is self-explanatory that only 2nd part is playing and 2nd link https://www.youtube.com/watch?v=CuayUmdw49A is self-explanatory of mixing 2nd parts of 7th and 8th july - pl advise

Hi Sanjay, Hope you're well. I am a keen follower of your cooking and I always get inspired. Sanjay, I was a child when I was visiting Hyderabad with family and there I had Hydrabadi Aaah and it was unbelievably tasty and I'm longing to relive that taste again. Can you please oblige me with the recipe for Aaah exactly as it would be prepared at home in Hydrabadi through your channel on YouTube. Truly, Jimmy Llewellyn

Hi sir, my mom wants to know about "vinegar" i.e type of vinegar used in different recipes, which one to use for marinating salads..& which one to buy , as few varieties are available in stores.. Thank you sir.

Hi chef! Thank u very much for all your recipes. Can u pls tell me how to make kadai masala powder with measurements?

Could you please show us step by step cutting of chicken breast with bone in like image link given http://www.supermeal.pk/ext-resources/cropped-images/000/024/000024611_chicken-breast-piece.jpg Thank you Murad

dear sanjay, it is surprising to note that why you are not replying at all to the querry raised on 13th July 2016-if there is no reply for the querries, then what for this column 'Ask a Query'-even I sent a separate mail to 'vahchef@vahrehvah.com', but still no reply-come on sanjay!!!

Hi, Regarding your video : https://www.youtube.com/watch?v=Yhg02ALLT6c This video is very helpful. I have seen 100's of videos on youtube for making a pizza dough. But you explained very well that due to unavailability if pizza stone, base remains raw. I have a commercial pizza ovenat my Food Outlet (Price 14,000 only) with thermostat and can cook upto 300 degrees celcious consuming 4000 Volts. It's not a stone oven but I have put tiles inside so that I can get that effect. I use Pizza Tray , Pizza plate with Net like used by Domino's, etc. But I am not getting the desired effect and sometimes dough doesnt rise (so I changed the yeast) and sometimes pizza is raw from bottom inspite it is cooked for long time. 1)Thesedays I prepare dough roti and keep it on Pizza plate with Net immediately and make base ready. but problem is that this pizza base gets hard if not used within 1 or 2 days. 2)Also I have tried a new method of making roti and keeping it in tray for 1 hour and then Bake like done in Bakery and make a base. 3)I dont use the method to put Roti directly on oven as I don't have pizza peel and due to space constraint. 4) I use 7 gms of yeast for 500 gms of floor. Does amount of sugar and oil reduces the yeast activity. I keep dough ready and keepit for resting for atleast 2 hours. Then I keep it out in a packed platic box and use it when needed. When I close my shop i keep it in refrigerator which is around 1 degree celcious. How long the same dough can be used? Dough become sticky and after 4 to 5 days when i prepare a roti, it becomes very hard to chew. I have learnt that Dominos and others refrigerate and use the same dough for days. Please guide me on what will be the best method suitable for me?

How to sear chicken breast perfectly?? I've tried couple of times but turned out to be dry and tasteless.

Good Day Chef. It is impossible to obtain fresh Okra where i live in Spain. So I recently bought some tinned/canned Okra on a visit to England, they are produced by an Indian company. Unfortunately I have been unable to find any recipes where they can be used. The main problem I think, is that they probably wont fry crispy, and they will also go too soft if put in a sauce like curry. Can you suggest any use or preparation like a special batter, for example, for these in an Indian (or any other) recipe please? Thank you, Chris

Hi Mr Sanjay Thumma I have a query regarding the Airfryer Chegodilu recipe. The recipe is fine but after some time the Chegodilus become soft. Is there any way to overcome this Thanks in advance\ Dr Vijayaraghavan

Hi Sanjay This is Rupesh and regularly follow your videos since my bachelor days. I especially like you Kallu chicken video. It was awesome. Can you show us how to make Maida Parata Dhaba style from dough preparation to that springy outcome? Thanks again for sharing wonderful recipes all the way. As you always say, VareVah is all about inspiring others to cook and I am one of those inspired. Look forward for this recipe Thanks Rupesh

Boss, as I am working in Dubai, I need to prepare this dish tomorrow (Friday) being weekend off, can you pl send the full episode video by today itself-thanks in advance

Namaste Sanjay garu, I am always watching your programme on week ends/holidays in Zee Telugu Vareva. On 7th July 2016, with Mr.Reddy of Foodie group, prepared Hyd Chicken Biryani with different method of making Dum directly on marinated chicken.As I forgot to note down the method, I have browsed Ozee.com and youtube, but no where full episode being played.They mixed up a video with 2nd part of 7th July & 8th July (not full episode of 7th July)-Could you please send the full video to my mail ID

please share a recipe of puttarekulu at home with substitutions for matka

I made masala buns today and followed your video recipe to the T, but still became hard from top and uncooked from inside. what did i do wrong

Good Morning Why does my halwa come out soft. I want to cut it into blocks but I fail to do so because it is very soft. Thank you very much.

Dear Sir I have been following your site for many years. I do have a problem with cooks I hire. They are mostly from South of India. Do you have professional and excellent cooks who you can recommend to work in Singapore. Meaning they must be experienced and their food must talk B Rgds