Ans Recipe Finder

Idly Dosa Batter - 4 cup Oil Onion - 1 cup, chopped Heat a Dosa griddle until medium hot. Smear the griddle with few drops of Oil. Ladle the Batter and pour onto the hot griddle. Gently spread the batter to a thick pancake. Note that the quantity of batter to make Uthappam will be more than what you would normally use for a Dosa. The Uthappam should be thick. Cook the Uthappam on a medium flame. Drizzle some Oil on the top and sides. Cook till the base is golden. Then fli

Wheat Flour - 1 1/2 cup Maida - 1/2 cup Rawa - 2 tbsp. Condensed Milk - 1 tbsp. Salt Oil In a food processor add the Wheat Flour along with Maida, Rawa, Condensed Milk and required Salt. Run the food processor for 30 seconds until the ingredients are combined. Adding little Water at a time run the food processor until the Dough is smooth and thick. Rest the Dough for about 30 minutes (optional). Make small balls with the Dough and spread them into small discs like Chapati b

For the Podi: Oil - 1 tsp Red Chilli - 4 Channa dhal - 1 tbsp. Urad dhal - 2 tbsp. Peanut - 1 tbsp. Coriander Seeds - 1 tbsp. Cumin - 1 tsp Asafetida - a pinch Sesame seeds - 2 tsp Curry leaves Salt Idly - 6, hot Ghee / Oil Heat Oil in a skillet over medium heat. Once hot, add all the ingredients for the Podi one at a time until toasted and you get a good aroma. Allow the mixture to cool down to room temperature and grind to a fine powder. Drizzle Ghee / Oil over each Idli. S

Idly Rice – 1 cup Thuvar Dhal – 1/4 cup Channa Dhal – 1/4 cup Urad Dhal – 1/4 cup Moong Dhal - 1/8 cup Red Chilli – 5 Fennel - 1 tsp Ginger - a small pc. Onion – 1, chopped Coconut – ¼ cup, grated Curry Leaves - chopped Drumstick Leaves / Spinach - 1 cup, chopped (optional) Asafetida – 1 tsp Salt Gingelly Oil In a medium bowl add Idly Rice, Thuvar Dhal, Channa Dhal, Urad Dhal and Moong Dhal. Wash the Rice and Dhal well until the water runs clear; then let soak in Water along

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

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