Ans Recipe Finder

Rice - 2 cup, cooked Oil - 2 tbsp. Mustard - 1 tsp Urad Dhal - 1 tsp Channa Dhal - 1 tsp Peanut - 1 tsp Red Chilli - 2 Turmeric - 1 tsp Asafetida - 1 tsp Green Chilli - 2 Curry Leaves Salt Mango - 1 cup, grated Heat Oil in a medium pan. Temper Mustard, Urad Dhal, Channa Dhal, Peanut, Red Chilli, Turmeric and Asafetida. Add Green Chilli and Curry Leaves; saute for 15 sec. Add the grated Mango and saute until the mixture is completely dry and the Mango is cooked through.

Mustard Oil - 1/2 cup Bay Leaf - 2 Cardamom - 3 Cinnamon - 2 Clove - 4 Black Pepper - 4 Onion - 1/2 cup Ginger Garlic paste - 2 tsp Mutton - 1 lb. Chilli powder - 1 tsp Coriander powder - 1/2 tsp Cumin seeds - 1/2 tsp Salt & Pepper Yogurt - 1/2 cup Garam Masala - 1 tsp Fried Onion - 1/2 cup Kewra Essence - 1/2 tsp Heat Mustard Oil in a large pan. Temper Whole Garam Masala. Sauté Onion until golden. Add Ginger Garlic paste and sauté until the raw smell goes way. Add Mutton and

Oil - 1 tsp Channa Dhal - 1 tsp Urad Dhal - 1 tsp Coconut - 1 tbsp., grated Ghee - 2 tbsp. Cashew - few Peppercorn - 1 tbsp., crushed coarsely Rice - 1 cup, cooked Salt Heat 1 tsp Oil in a skillet and dry roast Channa Dhal and Urad Dhal until light brown. Remove from heat and keep aside. Add Coconut gratings and roast until golden. Remove from heat and add to the Dhals. Allow this mixture to cool down completely and grind to a coarse powder. Heat Ghee in a large pan and tem

For cooking rice ▢ 1 cup rice ▢ 1.75 to 2 cups water or add as required ▢ ½ teaspoon salt or add as required For peanut powder or verkadalai podi ▢ ½ cup peanuts ▢ 1 tablespoon chana dal (split and husked bengal gram) ▢ 1 tablespoon urad dal (split and husked black gram) ▢ 3 dry red chilies – broken and seeds removed (can use byadagi or kashmiri red chilies) ▢ 3 tablespoons desiccated coconut ▢ ¼ teaspoon turmeric powder ▢ 1 tablespoon white sesame seeds – optional For temper

Cooked Rice – 2 cups White Til seeds – 3 teaspoons Black Til seeds – 2 teaspoons Red chilly – 4 to 5 Bengal gram dhal – 2 teaspoons Asafotida – ¼ teaspoon Gingelly Oil – 4 or 5 teaspoon Salt – 1 teaspoon or as per taste Heat up a kadai and dry roast the til seeds (also known as sesame seeds or Ellu in Tamil) without adding oil. Remove it. In the same kadai put a teaspoon of oil and roast Bengal gram dhal, red chillies and asafetida. Cool it and powder it along with fried til

Coconut Milk Rice or Nei Choru, as we normally call it, is a unique, yet special dish, cooked during festival days. However this dish has grown to be a favorite and cooked almost every week in my home. My kids enjoy the rich flavor rendered by Coconut Milk and Ghee. Serve with a Non Veg Gravy and call it a day. Ghee + Oil - 4 tbsp. Cinnamon - 2 stick Clove - 4 Cardamom - 2 Bay Leaf - 1 Onion - 1, sliced Green Chilli - 3, sliced Ginger Garlic paste - 2 tsp Raw Rice / Basmat

Coconut Oil - 2 tbsp. Mustard - 1 tsp Urad Dhal - 1/2 tsp Channa Dhal - 1 tsp Ground Nut - 1 tbsp. Cashew Asafetida - 1/4 tsp Red Chilli - 2 Curry Leaves Coconut - 1 cup, grated Rice - 1 cup, cooked Green Chilli - 4 Salt Heat Coconut Oil in a large pan. Temper Mustard, Urad Dhal, Channa Dhal, Ground Nut, Cashew, Asafetida, Red Chilli and Curry Leaves. Saute until the Dhals turn golden. Add the grated Coconut and fry for 30 sec. Add cooked Rice to this and mix well. Season