Ans Recipe Finder

FOR THE PASTE 10–12 garlic cloves 1 tbsp Kashmiri chilli powder 2 tsp coriander powder Salt to taste Splash of water FOR THE STIR FRY 1 tbsp oil 1 tsp mustard seeds 2 sprigs curry leaves 1 medium onion, sliced 250g prawns, diced 350g cooked shirataki rice (or 350g cooked white/basmati rice — approx. 130g raw) Salt to taste Fresh coriander leaves, chopped (to finish) 1.5 tbsp lemon juice (to finish) QUICK TIP — HOW TO COOK DRY SHIRATAKI RICE (I’ve used Urban Platter) Mix 100g

For the Chicken and Rice: 4 bone-in, skin-on chicken thighs and 4 bone-in, skin-on drumsticks (about 2 1/2 pounds total) 5 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume or same weight 4 teaspoons ghee or extra-virgin olive or vegetable oil 1 large yellow onion (10 ounces; 283 g), finely chopped 5 cloves garlic, minced 2 1/4 teaspoons finely grated fresh ginger 3 tablespoons (45 ml) tomato paste 1 tablespoon ground cumin 2 1/4 teasp

For the Masala Black mustard seeds – 2 tbsp Yellow mustard seeds – 2 tbsp Khus-khus (soaked) – 3 tbsp Melon seeds (soaked) – 3 tbsp Garlic – 6 large cloves Ginger – 1½ inch Green chillies – 6 Fresh grated coconut – 1½ cups Vegetables and Paneer Carrots – 100 g Green peas – 100 g French beans – 100 g Cauliflower – 100 g Paneer – 250 g Mustard oil – 3–4 tbsp For Cooking the Masala Ghee – ½ cup Onions – 2, finely chopped Whole spices (cinnamon, black cardamom, green cardamom, st

Rice - 2 cup Whole Green Moong Dhal - 1 cup Ghee + Oil - 3 tbsp. Asafetida - 1/8 tsp Cumin - 1 tsp Turmeric - 1 tsp Onion - 1, sliced Green Chilli - 2, slit Ginger Garlic Paste - 2 tsp Tomato - 1, diced Salt Cilantro In a large bowl add the Rice and Dhal; wash thoroughly and let soak for about 30 min. Heat Ghee and Oil in a pressure cooker. Temper Asafetida, Cumin seeds and Turmeric; sauté for 30 sec. Add Onion and Green Chilli; cook until translucent. Add Ginger Garlic pa

1 cup (8 ounces) unsalted butter 4 cups water 2 fresh bay leaves Pinch of kosher salt plus 1 1/2 teaspoons, divided, plus more to taste 1 1/4 cups Carolina Gold rice 1 1/2 teaspoons smoked paprika 1 1/2 teaspoons black pepper 1/4 teaspoon dry ground ginger 1/4 teaspoon ground allspice 1/4 teaspoon mustard powder 1 1/2 pounds jumbo lump crab, picked (about 4 cups) Juice of ½ lemon 1 tablespoon thinly sliced chives Heat butter in a large nonstick skillet over medium heat until

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. Add whole garam masala to temper. Sauté onion until it turns golden. Add ginger garlic paste and sauté until the raw aroma disappea