Ans Recipe Finder

Benne Dosa, is a type of Dosa which traces its origin from the city of Davanagere in Karnataka. It is prepared by addition of generous amou

Rawa - 1 cup Rice flour - 1 cup Maida - ½ cup Onion - 1, minced Green Chillies - 2 Ginger - a small piece, grated Curry leaves Peppercorn - 10 Cumin seeds - 1 tsp Coconut pieces – 1 tbsp. (Optional) Salt Oil Mix Rawa, Rice flour and Maida along with required Salt. Add Water and make a thick batter. Leave it for an hour. Then add enough water to make it a thin batter like Neer Dosa batter. Add chopped Onion, Green Chillies, Ginger, Curry Leaves, Peppercorn, Cumin seed and Co

Urad Dhal - 1 cup, washed and soaked with 1 tsp Fenugreek in Water for at least 4 hours Idly Rice - 4 cup, washed and soaked in Water for at least 4 hours Salt In a wet grinder add the soaked Urad Dhal and grind until smooth and fluffy. Transfer the batter to a large bowl and keep aside. Next, grind the soaked Idly Rice until smooth and pour over the Urad Batter. Mix both the Batters together until they blend to form a single smooth Batter. Rest the Batter overnight and a

Idli Rice - 2 cup Urad Dhal - 1 cup Salt Ghee - 1 tbsp. Cashew, broken into small bits - 1 tbsp. Ginger Powder - a pinch Gingelly Oil - 5 tbsp. Pepper - 2 tsp Cumin - 2 tsp Asafetida powder - a pinch Coconut cut into tiny bits - 1/2 cup Soak Rice and Urad dhal separately for 5 to 6 hours. Grind Urad dhal to a soft paste and Rice to a coarse paste. Mix both along with required Salt and keep it overnight for fermentation. Next day, heat Ghee in a small skillet and add Cashew, G

Whole Wheat Flour - 2 + 1/2 cup Methi - 1 cup, blanched and chopped Potato - 1, steamed and mashed Garlic - 4 cloves, minced Green Chilli - 2, minced Sesame seeds - 1 tsp Ajwain - 1 tsp Turmeric - 1 tsp Butter - 1 tbsp. Salt Oil In a food processor add 2 cups Whole Wheat flour followed by Methi, Potato, Garlic, Green Chilli, Sesame seeds, Ajwain, Turmeric, Butter and required Salt. Run the food processor adding required Water to make a soft Dough. Smear the Dough with Oil an

For the chicken filling Oil - 3 tbsp. Cinnamon - 1 stick Onion - 4, sliced Green chili - 3, minced Salt Ginger Garlic paste - 1 tbsp. Pepper - ½ tsp Turmeric - ¼ tsp Garam Masala - ¼ tsp Cilantro Curry Leaves Boneless Chicken ( cooked with 1 tsp Pepper; ¼ tsp Turmeric; salt and 1 ½ cup water; then shredded) - 1 ½ cup Heat Oil in a pan. Add Cinnamon, Onion, Green Chili and required Salt. Saute on medium flame until the Onion turns translucent. Add Ginger Garlic paste and saut

Maida - 2 cup + for spreading Wheat flour - 1/4 cup Butter - ½ tbsp. + for serving Milk - 1 cup Salt Oil   In a food processor add the Maida, Wheat Flour along with Butter and required Salt. Run the processor for 30 seconds until the ingredients are just combined. Adding little Milk at a time run the food processor until the Dough is kneaded soft and smooth. Smear the Dough with Oil and let rest for about 4 hours.   Make small balls with the Dough and spread them into circula