Ans Recipe Finder

INGREDIENTS    1-1/2 cups tapioca sabudana 1/2 cup broken raw peanuts mungfali 1/2 cup green peas hari matar 2 green chilies sliced long ways 3 tbsp oil 1/2 tsp cumin seeds jeera 1/2 tsp black mustard rai 1/4 tsp turmeric haldi 1 tsp salt 1 tbsp lemon juice 2 tbsp cilantro finely chopped hara dhania INSTRUCTIONS   Gently wash then soak tapioca (sabudana) in about 1/2 cup of water for 6 to 8 hours. Roast the peanuts on medium heat, until they are lightly brown. Keep aside. Hea

INGREDIENTS    2 cups thick poha, poha is available in different thickness 1 cup green peas, I am using frozen 2 tbsp oil 1 tsp mustard seeds rai 3 cardamoms ilachai 1/2 tsp turmeric haldi 1/4 tsp red chili powder 1 green Chile finely chopped 1 tsp ginger finely chopped 1 tsp salt 1 tsp sugar 1 tsp lemon juice 2 tbsp cilantro finely chopped hara dhania1 2 lemon slice for garnishing 1/4 cup chopped tomatoes for garnishing INSTRUCTIONS   Gently wash poha in a colander and let i

Ingredients 1 cup chana dal (Bengal gram) 1 teaspoon salt 1/2  turmeric (haldi) 1 tablespoon ginger finely chopped 1 green chili chopped 1/4 teaspoon black pepper 1/4 teaspoon  garam masala 1/2 teaspoon mango powder (amchoor) Seasoning 2 tablespoons oil 1 teaspoon cumin seeds (jeera) 6-7 curry leaves Pakwan (Crisp Puries known as Pakwan): 1 cup all purpose flour (maida/plain flour) 1/4 cup semolina (sooji) 1/4 teaspoon of salt 1/2 teaspoon cumin seeds (jeera) 2 tablespoon oil

Thin Rice Noodles (sticks) – approx 8oz (250 g) Oil – 2 Tbsp Mustard Seeds – 1/2 tsp Asafoetida (Hing) – 1/8 tsp Turmeric Powder – 1/4 tsp Chana Daal – 1 tsp Whole Peanuts – 1/4 cup Urad Daal – 1 tsp Curry Leaves – 1 sprig Green Chilies – to taste, slit Ginger – 1 Tbsp, minced Salt – to taste Lime Juice – to taste Cilantro – few sprigs, chopped for garnishing In a large pot, bring water (approx 2 quarts) to a boil. Switch off stove. Add Rice Noodles and make sure they are com

Urad Dhal - 1 cup Channa Dhal - 1/8 cup Fenugreek - 1 tbsp. Idly Rice - 4 cup Salt Oil Soak Urad Dhal, Channa dhal, with Fenugreek seeds in Water for about 6 hours. Soak the Rice separately in another bowl. Transfer the soaked Dhal mixture into a wet grinder and grind to a smooth paste. Follow the same for soaked Rice. Blend both the Dhal and Rice mixture together until thoroughly mixed. Allow this mixture to ferment for at least 8 hours or overnight. Season the mixture wit

Idiyappam Rice Flour - 1 1/2 cup Salt Oil In a bowl add the Rice flour along with required Salt and keep aside. Bring 3 cups of Water to a rolling boil. Add the Water little by little to the Rice flour kneading simultaneously until all the Flour is moistened and cooked through. Allow the Dough to cool down for a while. When the Dough is warm enough to handle knead the dough to a smooth texture with no cracks. Grease the Idiyappam plates with Oil and keep aside. Fill the Id

Idly Dosa Batter - 4 cup Oil Onion - 1 cup, chopped Heat a Dosa griddle until medium hot. Smear the griddle with few drops of Oil. Ladle the Batter and pour onto the hot griddle. Gently spread the batter to a thick pancake. Note that the quantity of batter to make Uthappam will be more than what you would normally use for a Dosa. The Uthappam should be thick. Cook the Uthappam on a medium flame. Drizzle some Oil on the top and sides. Cook till the base is golden. Then fli