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Archives of Queries replied by Niru Gupta


Dear Mrs. Gupta
I am a senior banker by proffesion. But my heart lies in opening a restaurant someday. After moving away from home over the past 8 yers I have become a decent cook and beleive me I do follow some of your books. Its all self taught as you. I am pretty decent at baking, some Indian, and western recipes ( mostly barbecue)/ My request to you is to advise me where I can learn the finer nuances of cooking, starting from the basic jobs like chefs training. from cutting vegetables ..I am really poor in this. I want to train up as a proper chef myself before I start my venture . My principle is very simple I must know everything so that no one can make a fool of me. So where in Delhi NCR can I get part time such training in all aspects.
Query posted by : TK MISHRA on 20-Jul-2009

Dear Mr. Mishra,
I really do not have a good knowledge about this. All I know is there is Pusa Institute which has summer courses or short courses (you will have to find their address and ask them--it is near Karol Bagh/Patel Nagar). There is a polytechnic in south Delhi, called South Delhi Polytechnic. Besides these there are a lot of classes advertised.

pav Bhaji masala recipe
Query posted by : prasad on 21-Jul-2009

Paav Bhaji Masala
25 g green cardamoms (`chhoti elaichi')
25 g whole black peppercorns (`kali mirch')
25 g shah or kala jeera
25 g patthar phool
25 g tamal patra
25 g badal phool
25 g java patra
20 g cloves (`laung')
100 g fennel seeds (`saunf')
25 g cinnamon (`dal chini')
90 g spilt husked Bengal gram (`channa daal')
100 g tumeric, whole (`sabut haldi')
100 g husked sesame seeds (`safed til')
500 g dried coconut (`sookha nariyal'), chopped fine
1/2 a nutmeg (`jaiphal')
100 g cumin seeds (`jeera')
250 g refined ground-nut oil

Saute all the ingredients in the oil over low heat, till very slightly coloured. Cool and then grind to a powder. Store in an air(c)tight jar.

how can i make mayonisse without using egg
Query posted by : rina khandelwal on 16-Jul-2009

Egg less Mayonnaise
Flour (Maida) 2 tbsp. (15 g)
Oil 1 tbsp. (15 g)
Milk 1 cup (240 ml)
Vinegar 3 tbsp (45 gm)
Sugar 1 tsp (5 gm)
Salt 1 tsp
Black pepper ( Kali Mirch ), freshly powdered tsp
Mustard (sarson) powder or oil tsp

1. Make White Sauce with the flour, oil and milk .
2. Cool the sauce completely and mix in the vinegar, sugar, salt, pepper and mustard.
3. Chill and use as required. Stays refrigerated for 3-4 days.

what is golden syrup any substitute available for this
Query posted by : rashmi on 10-Jul-2009

Golden syrup can be substituted with honey. It has the texture and color as honey and also taste. It may be available in stores with imported goods.

I am in office goer.
Suggest me some recepies like sambhar, that can be taken with rice and can also be served for breakfast such as Idli, dosa, etc
Query posted by : Nisha on 29-Jun-2009

I have these recipes on the site Nisha. Use the search engine on my site to access them.

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