Login  |  Register
Recipe Search
Choose Category
Search by Keyword


Home    Ask Niru Gupta

If you're left with sinking cakes or crumbling cookies, don't despair.
Just type in your query and Niru Gupta will get back to you.

  Your Name :   *
  Your Email :   *
  Your Country :  
  Your Query :   *
 Verification Text:
 Enter the above verification code: * 

Archives of Queries replied by Niru Gupta


Dear Madam

My query is that whenever i make Rasagullas they turn good but they make ChCh sound while eating which is very irritating. Please let me know where am i going wrong. If refridgerated they sink too. Please solve my problem.

Thanking you
Query posted by : Saraswati Rao on 8-Sep-2015

Sink is alright. I am not sure but sometimes I get that sound if the paneer has been made with too much of the curdling agent. You should add it little by little and stop as soon as the water begins to clear. See if it helps.

In sama ke chawal ka dhokla do we have to grind the chawala before soaking , or just soak with curd & they will be fine after soaking & fermenting.

OR after soaking they need to grind

OR just soak rice curd use as it is.
Query posted by : Neelu Agarwal on 2-Sep-2015

No you do not have to grind it any time. Just soak rice and curd as it is.

Hi mam ..I tried ur eggless sponge cake recipe...awsum result .. I have many queries ..
Sometimes my cakes are hard ..Wat can be the reason??
I want to make Cakes In Jar ...really don't know how to make ..and Wat type of jar could be used ? Where can I get pty jars in delhi ..pls help ..and pls share recipe for jar cakes ...thanks in advance
Query posted by : meenakshi on 18-Aug-2015

Thanks Meenakshi. Hard can be if over baked or your raising agent is not right.
I don't know what you man by jars. Do you mean muffins? cup cakes as they are called too. I have not seen jars as such. Do clarify, any cake shop would have muffin moulds or cups..

how making cake homemade cream
Query posted by : roshani anil patil on 6-Aug-2015

In any recipe which has butter or oil substitute with same amount of cream.

If a recipe calls for fresh made Paneer to make rasgullas is it OK to substitute with the paneer that is sold in packages in stores?
Query posted by : Alka on 23-Jul-2015

I have no idea of the paneer in the US. The important thing in rasgulla making is that the paneer should be made of cow's milk, and the less rich in fat the better.

  36 to 40 of 589 Queries  displayed

Page  8 9 10 11 12 13 14 15 16 17  First  Previous    Next  Last
About Niru Gupta
Contribute a Recipe
Everyday Indian
No Onion - No Garlic
Vrat Ka Khaana
Cooking the U.P. Way
Microwave Indian
Cook My Dear
Weight Loss Cookbook
Western Cookery
Paschimi Paak Pranaali
Menu Consultation
Menu Consultation for Party
Menu Consultation for Restaurants
Member's Registration Form
My Yatra - Mansarovar
My Trip to Mauritius
My Trip to Vietnam
My Trip to Cambodia
My Trip to New Zealand
My Trip to China
© Copyright. Nirus Kitchen. All rights reserved.