Ans Recipe Finder

Ginger - 1 cup, skin peeled off and diced to 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.

All Purpose Flour - 1 1/2 cup Sugar - 1 tbsp. Salt - 1/2 tsp Butter - 6 tbsp. diced Shortening - 3 tbsp. In a food processor add Flour, Sugar and Salt. Blend for 30 sec until just combined. Add in Butter and Shortening; pulse until you get a crumbly mixture. Add 4 tbsp. Ice Cold Water over this mixture and process until moist clumps form. Gather the Dough into a ball and flatten into a disk. Wrap in plastic and chill for about 1 hour. Roll out the dough on a floured work surf

Raw mango – 1/2 cup, diced Coconut – 1/4 cup, grated Green Chilli – 4 Cilantro Ginger – a small pc Peanut – 1 tbsp. roasted Salt Oil – 1 tsp Mustard – 1/2 tsp Urad dhal – 1 tsp Asafetida powder In a blender add raw Mango, Coconut grated, Green chilli, Cilantro, Ginger, Peanut and required Salt. Grind to a smooth paste. Temper Mustard, Urad dhal and Asafetida in hot Oil and add to the above chutney.

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