Ans Recipe Finder

All purpose flour - 2 cup + little more for dusting Baking soda - a pinch Sugar - 1 tsp Salt - 1 tsp Oil - 2 tbsp Luke warm water - enough to make a smooth dough Oil - 2 - 3 tbsp Combine together AP Flour, Baking soda, Sugar and Salt in a deep bowl. Add 1 tbsp Oil to it and mix well. Add Water little by little to the mixture and knead to a smooth dough. Keep aside rest for an hour. Make about 8 - 9 balls out of the prepared dough. Take one ball, dust withAP Flour and roll i

Oil - 1 tbsp Cumin seeds - 1 tsp Sesame seeds - 1/2 tsp Channa Dhal - 1 tbsp. Urad Dhal - 1 tbsp. Peanut - 1 tbsp. Garlic - 4 cloves Green Chillies/Red Chillieds - 4 Tamarind - a small pc. Onion - 1 cup, diced Salt Tomato - 1 1/2 cup Heat oil in a medium pan. Temper cumin seeds and sesame seeds. Add channa dhal, urad dhal, peanuts, garlic, green chilies, tamarind, and onion, along with the required amount of salt. Sauté for a few minutes. Add the tomatoes and continue sautéin

Paneer - 1 cup, grated Onion - 1, diced Green Chilli - 2, minced Ginger - 1/2 tsp, grated Ajwain - 1/4 tsp Turmeric - 1 tsp Chilli Powder - 1 tsp Amchur powder - 1 tsp Garam Masala - 1 tsp Cilantro Salt Chappatti Dough In a bowl, add the grated Paneer along with diced Onion, minced Green Chillies, grated Ginger, Ajwain, Turmeric, Chilli Powder, Amchur powder, Garam Masala, Cilantro and required Salt. Mix well and keep aside. ​Take a lemon sized ball from the Chapatti Dough

Uppuma is a common South Indian Breakfast cooked as a thick Porridge mostly with dry roasted Semolina. Various seasonings and Vegetables can be added during the cooking depending on individual preferences. Most common variations include following the below recipe with Samba Rawa, Corn meal, Aval and Semiya. Ghee - 3 tbsp. Rawa - 2 cup Oil - 1 tbsp. Mustard - 1 tsp Urad Dhal - 1 tsp Channa Dhal - 1 tsp Peanut - 1 tsp Cashew - 1 tsp Red Chilli - 2 Curry Leaves Onion - 1, chopp

Rice - 1 cup Moong Dhal - 1/3 cup Ginger - 1 tsp, grated Peppercorn - 1 tsp Cumin seeds - 1 tsp Ghee - 3 tbsp. Cashew nut Curry Leaves Salt In a pressure cooker add the Rice along with Moong dhal, Ginger and 4 cups Water. Pressure cook for 8 whistles. In a mortar add the Peppercorn and Cumin seeds; crush using a pestle and keep aside. Heat Ghee in a small skillet. Temper Cashew nut and Curry leaves. Once the Cashews reach a golden color add the crushed Pepper Cumin mixture

Spice Mix 1 red chili dry 1 teaspoon coriander (dhania) seeds 2 cloves (laung / lavang) 1/2 inch cinnamon (dalchini) 1/2 teaspoon cumin (jeera) seeds 4 black pepper Filling 1 cup potato boiled and mashed (aloo) 2 tablespoons oil 1/2 teaspoon cumin (jeera) seeds 1/2 teaspoon salt Spice mix which we prepared that should be about 1 tablespoon 1 tablespoon tamarind paste (imli) 3 teaspoons sugar 1/2 cup water Also Need 4 buns 2 tablespoons butter for cooking To Serve 1/4 cup roas

This recipe combines the flaky, multi-layered texture of a porota with the light, golden puff of a traditional Luchi. Maida (All-Purpose Flour): 2 Cups Salt: ½ tsp Cooking Oil: 2 tbsp (for dough) + extra for layering and deep frying Water: Lukewarm (as needed) Dusting: Extra flour for rolling In a large mixing bowl, combine 2 cups of Maida, ½ tsp salt, and 2 tbsp cooking oil. Mix thoroughly until the flour is crumbly. Gradually add lukewarm water and knead into a smooth dough