Ans Recipe Finder

Instant Yeast - 1 tsp Salt Sugar - 1 tbsp. Warm Water - 2/3 cup Oil - 1/4 cup All Purpose Flour - 2 cup Knead Yeast, Salt, Sugar, Water, Oil and Flour into a soft dough. Transfer the Dough to a lightly oiled bowl and cover. Let rise for about 1 hour. Punch down the Dough and let rise again for 45 min. Spread the Dough onto a Pizza pan coated with Cooking Spray. Add Sauce and Toppings as preferred and bake at 425 for 25 to 30 min, or until crust is lightly browned and Topping

Red Chilli - 12 Rice - 1/4 cup Chana Dal - 1/4 cup Peppercorns - 1/4 cup Urad Dal - 1/2 cup Hing - a small piece Curry Leaves Salt On medium heat, dry roast red chillies, rice, chana dal, peppercorns, urad dal, hing, and curry leaves until the mixture starts to brown. Let the mixture cool completely, then transfer it to a blender with the necessary amount of salt. Grind it into a coarse powder.

Tamarind - 1/2 cup, seedless Dates / Raisins - 1/2 cup Jaggery - 1/2 cup Chilli Powder - 1/2 tsp Coriander Powder - 1/2 tsp Ginger Powder - 1/2 tsp Cumin Powder - 1/2 tsp Fennel powder - 1/2 tsp Black Salt In a saucepan take Tamarind along with Dates and 2 cup Water. Cook on low flame for 10 mins till they soften. Now add Jaggery and continue cooking until the Jaggery is dissolved and the mixture begins to thicken. Add Chilli, Coriander, Ginger, Cumin and Fennel Powder. Co

Tomato - 10 Olive Oil - ¼ cup Onion - 1, chopped Garlic -4 cloves, minced Thyme - 1 tsp Sugar - 1 tsp Pepper - 1 tsp Red Pepper Flakes - 1 1/2 tsp Balsamic Vinegar - 1 tsp Salt Basil leaves - 6 Boil water in a pot and drop the ripe Tomatoes in the boiling water. Boil for half a minute to a minute. Peel the Tomato skin and cut the Tomato into half. Remove the seeds and let the juices through a strainer. We will be using the juice later. Puree the Tomatoes in a food processor

Strawberry - 2 cup, chopped Sugar - 1 1/2 cup Lemon juice - 2 tsp In a wide saucepan, combine Sugar and Lemon juice; bring to a slight boil. Switch to medium heat and add the Strawberries. Allow the Sugar to melt and cook until it forms a jelly consistency. Turn off stove and allow the Jam to cool down completely. Transfer to a sterilized glass jar and refrigerate. Tastes great with toast!

Oil - 3 tbsp. Garlic - 20 cloves, minced Shallot - 1, minced Red Chili - 24 (preferably Bedgi), soaked for 2 hours and ground to a coarse paste Vinegar - 2 tbsp. Brown Sugar - 2 tbsp. Soy Sauce - 2 tsp Salt - 1 tbsp. Heat oil in a medium pan. Add in garlic and sauté for 30 sec. Stir in shallot and cook until translucent. Add the ground chili paste and keep stirring for 3 min until the raw smell goes away. Stir in vinegar, sugar, soy sauce, and salt. Keep on stirring and cooki

Milk - 4 cups Lemon Juice or Vinegar - 1 to 2 tsp Salt Bring the milk to a boil over medium heat, stirring frequently so that it does not boil over. Reduce heat and add lemon juice and a pinch of salt; mix well. The milk begins to curdle. Once the milk has curdled completely, turn off the heat. Sieve the mixture using cheesecloth placed in a large colander, reserving whey water if needed. Squeeze gently to remove excess moisture. Place this paneer bundle on a slotted tray, fo

Ginger - 1 cup, skin peeled off and diced into small cubes Garlic - 1 cup, skin removed Green Chilli - 1/4 cup (optional) Oil - 2 tbsp (optional) In a blender, add the ginger and garlic along with green chilli and oil if using them. Blend this mixture with very little water until ground to a coarse paste. Transfer this mixture to an airtight container. Keep refrigerated until ready to use in your curry preparations.