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Archives of Queries replied by Niru Gupta

 


pl. tell me khajur ki chatni
Query posted by : Chander Parkash Chhabra on 12-Feb-2013

Date Chutney
ngredients
Dates 250 g
Powdered ginger (sonth) 1 tsp

Preparation
Soak the dates in water to cover for 3-4 hours.
De-seed the dates and make into a paste in a food processer along with the ginger powder.
Place mixture in a pan and bring to a boil and then simmer for about 5 minutes.

Mam can you give me receipes for diabeties and cholestrol.
I want to put on weight also.
Query posted by : kalpana on 12-Feb-2013

The section of 'Sugar Free' is good for diabetes and the one on 'Fat Free' is good for cholesterol patients.

Hello Madame,
I simply do not understand how to understand the salt proportion required in food and my dish ends up with either too much or too little salt . please help.
Rgds....
Query posted by : saudamini on 5-Feb-2013

I do not know of any formula as such. All I find is that for about half a kilo of vegetables about 1 tsp of salt and in meat about 1 1/2 tsp of salt for 1/2 kg works well. In any case it is better the salt is less than more.

jab mai chicken banati hu to wo jaldi aur puri tarah nhi pakta pls bataiye ki chicken pakane k liye kya karu?
Query posted by : Shipra on 15-Jan-2013

Use a broiler. The chicken must be old, so it is tough.

how can i use mayonies ?

&

can you give me a some idea for make a receipi with potato, corn, carrot & paner.

please ............ because i wan't to participate in rasoi show.
so please......... give me a some idea mam.
thanks
Query posted by : darshna on 9-Jan-2013

Mayonnaise is mostly used in salads and sandwiches.

Til Aloo Corn Pattice
Filling made with corn, paneer and carrots
Potatoes, boiled and peeled 500 g
Bread 1 slice
Salt 1 tsp or to taste
Safed til (White sesame seeds) to coat, about cups
Oil for deep- frying

1. Make a spiced mixture (Like a sookhi sabzi) with finely chopped paneer, corn and carrots for the filling.
2. Grate the potatoes; along with the bread add the rest of the salt, the pepper and mash well till smooth.
3. Shape potato mixture into round walnut sized balls, flatten a little, fill with some of the prepared mixture, and close into a ball again, using water if mixture sticks.
4. Roll balls into the til and keep aside, ready to fry.
5. Before serving heat the oil for deep- frying and fry to a light brown over high heat. Drain over absorbent paper, and serve hot.
 
 

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