Ans Recipe Finder

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

Oil – 2 tbsp. Mustard – 1 tsp Bengal Gram Dhal – 1 tsp Urad Dhal – 1 tsp Red Chilli - 2 Fenugreek - 1/2 tsp Asafetida – 1/4 tsp Cashew / Peanuts - few Curry leaves – few Onion - 1, diced Green Chilli – 2, slit Eggplant - 1 cup, diced Turmeric - 1 tsp Salt Tamarind Juice - 1/2 cup Vaangi Bath Powder - 2 tbsp. ( dry roast and grind 2 tbsp. Coconut, 1 tbsp. Coriander, 1 tbsp. Channa Dhal, 1 tbsp. Urad Dhal, 2 Red Chilli, 1/4 tsp Asafetida) Jaggery - 1 tsp, powdered Rice - 1 cup,

1 cup basmati rice – 200 grams ▢ 1 cup onions – thinly sliced or 1 medium to large onion ▢ 1 inch ginger – peeled ▢ 2 to 3 garlic cloves – small to medium-sized, peeled ▢ 1 green chilli or 1 teaspoon chopped green chilli ▢ ½ cup green peas use about ¾ to 1 cup of any mixed chopped vegetables – fresh or frozen ▢ ⅓ cup chopped french beans ▢ 5 to 6 curry leaves or 1 medium sized tej patta (Indian bay leaf) ▢ 3 to 4 cloves ▢ 3 to 4 green cardamoms ▢ 1 inch cinnamon ▢ 1 single st

for cooking rajma ▢ ½ cup rajma (kidney beans) or 90 to 100 grams rajma ▢ 2 cups water for pressure cooking ▢ ¼ teaspoon salt (optional) whole spices ▢ 1 small to medium tej patta (indian bay leaf) ▢ 3 cloves ▢ 2 to 3 green cardamoms ▢ 1 black cardamom ▢ 1 inch cinnamon ▢ ½ teaspoon cumin seeds – shah jeera also can be added instead of cumin seeds to be crushed to a paste ▢ 1 inch ginger or 8 grams ginger ▢ 6 to 7 garlic cloves or 7 to 8 grams garlic cloves ▢ 1 or 2 green chi