Ans Recipe Finder

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

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!

Milk - 4 cup Lemon Juice or Vinegar - 1 to 2 tsp Salt Bring Milk to boil over medium heat; stirring frequently so that it does not boil over. Reduce heat and add in Lemon Juice and a pinch of Salt; mix well; the Milk begins to curdle. Once the Milk has curdled completely turn off 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; followed

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

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.