Ans Recipe Finder

Red Chilli - 12 Rice - 1/4 cup Channa Dhal - 1/4 cup Peppercorn - 1/4 cup Urad Dhal - 1/2 cup Hing - a small pc Curry Leaves Salt Dry Roast Red Chillies, Rice, Channa dhal, Peppercorn, Urad dhal, Hing and Curry leaves in a medium flame until the mixture begins to brown. Allow this mixture to cool down completely and transfer to a blender along with required Salt. Grind this mixture to a coarse powder.

Coconut - 1 cup, grated Roasted Channa Dhal - 1/4 cup Green Chilli - 4 Tamarind - a small pc. Cumin seeds - 1 tsp Ginger - a small pc. Garlic - 2 cloves Cilantro (optional) Salt For Tempering: Oil - 1 tbsp. Mustard - 1 tsp Urad Dhal - 1/2 tsp Asafetida - 1/8 tsp Shallots - 1, chopped Curry Leaves Red Chilli - 2 In a blender add the Coconut along with roasted Channa Dhal, Green Chilli, Tamarind, Cilantro (optional), Ginger, Garlic and required Salt. Grind this mixture to a

Oil - 3 tbsp. Garlic - 20 cloves, minced Shallot - 1, minced Red Chilli - 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 Chilli 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 coo