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Archives of Queries replied by Niru Gupta

 

Hello Aunty ji,

I am a BHM graduate and from last few years I am out off all the kitchen stuff. Now I am planning to open my own bakery in Himachal.

Please advice me in regard to some positive points which I take care before go for long ride.

I hope i ll get some good suggestions.

Thanks & Regards,
Ashish Gupta
+919650505551
Query posted by : Ashish Gupta on 6-Apr-2010

Sorry Ashish, but I have no input regarding such commercial establishments. Wish I could help.

Hi NIruji,

I while ago I used a recipe from your website for an eggless cinnamon cake but now can't find it. It was supberb so wondering if you can tell me it again?

Many thanks
Ruma
Query posted by : Ruma Verma on 4-Apr-2010

It is called:
Wholesome Wheat (Atta) Cake

hello mam

pls tell me how to prepare soup sticks
Query posted by : REKHA SHARMA on 1-Apr-2010

Ingredients
Oven temp: 450 F-230C
Sugar 1 tsp (5 g)
Lukewarm water to knead dough (too hot will kill yeast)
Dry yeast 1 tsp OR
Compressed (Frozen) yeast 10 g
Flour (Maida) 2 cups (240 g)
Salt to taste or 1 tsp (5 g)
Oil 1 tsp (5 g)
A baking tray
Egg, slightly beaten with 1 tbsp (15 g) milk and ¼ tsp salt 1

Note: In case you do not want to use egg, use ¼ cup milk and salt mixture.



Preparation
Follow the method for Basic White Bread till ready to shape


After the second rising break dough into 6-7 lumps. Roll one long and thin like a rope. Cut into desired sized lengths. Repeat with the rest of the dough. Place these on a greased baking tray about ½” apart. brush with egg mixture (or milk mixture) and leave them to double in size (10-15 minutes). Bake in the pre-heated oven for 15-20 minutes or till brown.


Note: if you want to make the dough richer, knead in milk, instead of water, or add and egg if you like.


I want to make snacks which are easy to make and can be made in hurry. kindly suggest
Query posted by : jeevan on 30-Mar-2010

Try these:
Keep boiled potatoes handy in the refrigerator and make chaat. Add it to murmuras and make like chaat.
French toast
Salted crackers and cheese.
Left over rice made like poha.
Bread and chutney.
Devilled Eggs

I made golgappe with equal quantity of semolina and maida with ghee as moyan and baking soda a little bit. But on frying, the golgappe did not come out to be transulent and crisp. It was like poories(soft). Kindly suggest where I was wrong
Query posted by : jeevan on 29-Mar-2010

First of all you may have put a lot of moyan. These are better without moyan. You have to roll them very thin to get them translucent. When frying add them to the ghee when hot and immediately lower the heat and flip them over and let them cook on the low or medium flame to get them crisp. You might need to them a couple of times before getting to the frying technique.
 
 

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