Ans Recipe Finder

For the Mutton Base Ghee – ¼ cup Onions – 3, sliced Ginger paste – 1 tbsp Garlic paste – 1 tbsp Mutton (with bone) – 1 kg Turmeric powder – ½ tsp Red chilli powder – 1 tbsp Tomatoes – 3, finely chopped Water – ½ to ¾ litre Salt to taste Whole Spices Bay leaves – 2 Mace – 1 Cinnamon – 1–2 inch Star anise – 1 Shah jeera – 1 tsp Green cardamoms – 3–4 Black cardamom – 1–2 Cloves – 5–6 Peppercorns – 10–12 For the Dal Chana dal – ½ cup Toor dal – ½ cup Ginger paste – 1 tsp Garlic p

For the Masala Black peppercorns – 1 tsp Cloves – 1 tsp Coriander seeds – 1 tbsp Cumin seeds – 1 tsp Green chillies – 5 Garlic – 7–8 cloves Ginger – 1 inch Fresh grated coconut – 2 cups Turmeric powder – 1 tsp Red chilli powder – 1 tsp Water – as needed (to grind) For the Curry Coconut oil – 1 cup Onion – 1 large, finely chopped Tomato – 1 large, finely chopped Water – 1 cup (for cooking tomatoes) Other Ingredients Tamarind pulp – 1 tbsp Green chillies – 4–5, slit Water – 2

Chicken - 1 lb Turmeric - 1 tsp Salt Ginger Garlic paste - 2 tbsp. Oil - 2 tbsp. Bay Leaf - 1 Cinnamon - 1 stick Cardamom - 2 Onion - 1, sliced Curry leaves Pepper - 1 tbsp., coarsely ground Cumin - 1 tsp, coarsely powdered Marinate the chicken with turmeric, ginger garlic paste, and necessary salt. Heat oil in a pan. Add whole garam masala for tempering. Add the onion and curry leaves; sauté until the onion becomes golden. Season the mixture with crushed peppercorn and cumin