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AP Flour - 3 cups Egg - 1 Condensed Milk - 2 tbsp. Baking soda - 1/4 tsp Sugar - 1 tsp Milk - 1/8 cup Oil - 1 cup Salt Combine AP Flour, Egg, Condensed Milk, Baking soda, Sugar, and required Salt in a bowl. Add Milk and stir to combine. Now, adding a little Water at a time, knead the mixture to a smooth Dough. Make small balls with the Dough and smear with Oil. Keep the balls covered with a moist towel for at least 4 hours. Take one ball and spread it out with your hand as yo

Upma 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, cornmeal, aval, and semiya. Ghee - 3 tbsp. Rawa - 2 cups Oil - 1 tbsp. Mustard - 1 tsp Urad dal - 1 tsp Channa dal - 1 tsp Peanuts - 1 tsp Cashews - 1 tsp Red chili - 2 Curry leaves Onion - 1, chopped

Urad Dal - 1 cup, washed and soaked with 1 tsp of fenugreek in water for at least 4 hours Idli Rice - 4 cups, washed and soaked in water for at least 4 hours Salt Use a wet grinder to grind the soaked Urad Dal until it is smooth and fluffy. Place this batter in a large bowl and set it aside. Next, grind the soaked Idli Rice until smooth and pour it over the Urad batter. Mix the two batters together until they form a uniform, smooth mixture. Let the batter ferment overnight. W

Oil - 1 tsp Onion - 1/2 cup, finely chopped Green Chilli - 1, finely chopped Ginger Garlic Paste - 1 tsp Turmeric - 1/2 tsp Chilli Powder - 1/2 tsp Cumin Powder - 1/2 tsp Chaat Masala - 1/2 tsp Salt Potato - 2, steamed and mashed or grated Cilantro - 1/4 cup, finely chopped Lemon Juice Heat oil in a skillet. Sauté the onion and green chilli until they become translucent. Add the ginger garlic paste and cook until the raw aroma disappears. Season the mixture with turmeric, chi

Meat - 1 lb., minced (Chicken or Mutton) or Paneer Garam Masala - 1 tsp Ginger Garlic Paste - 2 tsp Salt Onion - 1 Tomato - 1 Green Chilli - 2 Garlic - 2 Oil - 2 tbsp. Turmeric - 1 tsp Cumin Powder - 1 tsp Coriander Powder - 1 tsp Chilli Powder - 1 tsp Chaat Masala - 1 tsp Carrot - 1, grated Lemon Juice - 2 tsp Cilantro Paratha - 4 Egg - 1, whisked Green Chutney - 1/4 cup Marinate the meat with garam masala, ginger garlic paste, and required salt. Keep aside in the refrigerat

Coconut - 1 cup, grated Roasted Channa Dhal - 1/4 cup Green Chili - 4 Tamarind - a small piece Cumin seed - 1 tsp Ginger - a small piece Garlic - 2 cloves Cilantro (optional) Salt For Tempering: Oil - 1 tbsp. Mustard seeds - 1 tsp Urad Dal - 1/2 tsp Asafoetida - 1/8 tsp Shallots - 1, chopped Curry Leaves Red Chili - 2 Place the coconut in a blender with roasted channa dal, green chili, tamarind, cumin, cilantro (optional), ginger, garlic, and required salt. Blend this mixture

AP Flour - 2 cups + more for dusting Yeast - 1 tsp Baking Powder - 1 tsp Baking Soda - 1 tsp Sugar - 2 tsp Salt Yogurt - 3 tbsp. Oil - 2 tbsp. Milk - 1/2 cup Butter In a food processor, add AP Flour followed by Yeast, Baking Powder, Baking Soda, Sugar, Salt, Yogurt, and Oil. Run the processor for 30 seconds, until the ingredients are just combined. Adding Milk and Water little by little, knead the mixture into a smooth, slightly sticky dough. Cover the dough with a damp cloth