Ans Recipe Finder

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

Wheat Flour - 2 cup Radish - 2, grated Green Chilli - 2, minced Turmeric - 1 tsp Butter - 1 tbsp. Salt Oil In a food processor add 2 cups Whole Wheat flour followed by Radish, Green Chilli, Turmeric, Butter and required Salt. Run the food processor adding required Water to make a soft Dough. Smear the Dough with Oil and let rest for about 30 min.   Divide the dough into 10 balls. Spread the Dough into 8" circles as you would make Chapatis. Place the prepared Paratha on a hot

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

Banana - 1, ripe AP Flour - 1 ½ cup Yogurt - 2 tbsp. Baking Soda - 1/2 tsp Sugar/Jaggery- 2 tbsp. Cumin seeds - 1 tsp Salt - 1/2 tsp Oil In a bowl add the ripe Banana and mash well. Add Yogurt, Baking Soda, Sugar, Salt and Cumin seeds. Mix well Now add AP Flour and knead this mixture to a smooth dough. Grease the Dough with Oil and let rest overnight to ferment. Divide the dough into equal sized balls and roll out to thick Puris. Deep fry the Puris in hot Oil until golden and

Kulcha is type of Flatbread that originated from Punjab. It is essentially a variation of Naan. All Purpose Flour - 1 1/2 cup Salt Condensed Milk - 1 tsp Baking powder - 1/2 tsp Baking Soda - 1/2 tsp Yogurt - 3 tbsp. Oil - 2 tbsp. Sesame / Kalonji Seeds - 1/4 cup Onion - 1/4 cup, finely diced Cilantro Butter In a food processor add AP Flour, Salt, Condensed Milk, Baking powder, Baking soda and Yogurt. Pulse until all the ingredients are combined. Adding little warm Water at

Medium Grain Rice – 1 cup (we used Sona Masoori) Grated Coconut – 1/4 cup (optional) Salt – to taste Water (for grinding) – 3/4 cup Additional Water – 1.25 cups Wash and soak Rice in water for 5-6 hours. Drain the Water and transfer the Rice to a grinder. Add the Coconut and 1/4 cup fresh Water. Grind, adding a little Water at a time. ip: adding less Water in the beginning, helps grind better. Once the batter is ground fine, transfer to a bowl and add additional Water. Total

AP Flour - 2 cup + 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 damp cloth and let