Leave a Reply

Your email address will not be published. Required fields are marked *

Your Recipe Rating




27 Comments

  1. Awesome and fantastic testy and yummy recipes. All my favorites.
    I tried all the recipes according your way. Everyone apreceated..
    Thanks for the recipes. ????????????????5 stars

  2. Hi mam,
    I love all your recipes… and try to cook as well.☺
    I have two requests
    1 please make a separate listing under categories for dry masala like the one u made for chole etc and where u have used it, coz I believe the qty of whole spices makes a difference in each recipe.
    2 can you make the weekly menu plan… Please… please… please….

    Thank you

    1. prashali, thanks a lot. i will make a separate category for dry masalas. but to write where the masala is used, is difficult. i will have to write a separate post for it. weekly menu plan is under halt as we are focussing on video recipes.

    1. nithya, i have mentioned the details in the notes section of the recipe card. here it is – bake/grill at 180 degrees celsius in a preheated oven till the cubes become golden or slightly charred from the edges. brush some oil on the paneer cubes before baking. you can remove it half way through baking, turn over and then continue to bake. exact time i will not be able to tell as each oven is different. but on an average, should take 15 to 20 minutes.

  3. hey dasanna thank u so much for the reply,n thanks a lot for ur tips on cleaning it helped me a lot thank u so much cooking guru.

    1. welcome anusha and thanks a lot. glad to know it helped you. i have faced this issue with cheese sandwich on occasions. all the cheese melting and falling on the grill plates. so i clean it this way.

    1. you can. but keep it open or close loosely and not tightly. i generally do not cook on sandwich maker grill as cleaning it becomes a task. if you have a nonstick grill plate, then after grilling, let it cool completely. then soak the grill in water. once the leftover marinade particles soften, the using a liquid soap and sponge, clean it and then rinse.

  4. Tried this with tofu. The first attempt using the batter as a marinade was so-so – the tofu didn’t absorb enough flavor and tasted too plain inside the flavorful fried batter (this is always an issue using tofu – it has very little flavor of its own). For the second attempt I did this variation with great success:

    Combine all batter ingredients minus the water, lemon juice, and gram flour with 2tbsp oil.
    Heat over medium/medium-low heat until fragrant and lightly simmering.
    Take off heat and add lemon juice and 1tbsp water.
    Coat tofu with the mixture and let sit refrigerated overnight.
    After marinating, separate the tofu.
    Mix in the gram flour and enough water to make a batter (1-2 tbsp).
    Proceed with the recipe as stated

    One more tip with tofu: since it has no salt, if you’re not serving with chaat masala you may use a pinch of salt in the marinade

  5. in which rack v shud place in oven n do v need to flip in between? also shud v place in tray or grill rack

    1. place in the middle or top rack. yes you need to flip in between and apply oil. you can place in a tray. but cover the tray with an aluminium foil. you can also place on a grill rack.