Ans Recipe Finder

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

Oil - 1 tsp Onion - 1/2 cup, minced Green Chilli - 1, minced 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, minced Lemon Juice Heat Oil in a skillet. Sauté Onion and minced Green Chilli until translucent. Add Ginger Garlic paste and sauté until the raw smell goes away. Season the mixture with Turmeric, Chilli powder, Cumin powder, Chaat Ma

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