Ans Recipe Finder

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

A simple Rice dish delicious enough to be served everyday with it healthy dose of Veggie and easy enough to dress your Food platter in Parties. A crowd pleaser with its mild flavor and aroma. Butter - 1 tbsp. Oil - 2 tbsp. Cumin Seeds - 1 tsp Whole Garam Masala - Cinnamon - 1, Clove - 3, Cardamom - 2, Bay Leaf - 1 Onion - 1, sliced Green Chilli - 2, slit Ginger Garlic Paste - 1 tsp Peas- 1 cup Rice - 2 cup, washed and soaked in Water for about 30 min Salt Cilantro Heat Bu

2 cups basmati rice – soaked for 30 minutes 1 onion (large) – thinly sliced 1 teaspoon Ginger Garlic Paste 1 tomato (medium-sized) – chopped 3.5 to 4 cups water or as required 3 tablespoons oil 12 to 15 fried cashews (optional), for garnish salt as required Whole spices 1 inch cinnamon 1 star anise (small-sized) – optional 2 green cardamoms 1 or 2 black cardamoms 2 to 3 cloves 1 tej patta (medium-sized) 1 to 2 strands mace Ground spice powders ¼ teaspoon Red Chili Powder ¼ te

Ghee - 2 tbsp. Oil - 2 tbsp. Whole Garam Masala (Cinnamon, Clove and Cardamom) - 2 each Cumin - 1 tsp Onion - 1, diced Green Chilli - 2, minced Ginger Garlic Paste - 2 tsp Tomato - 1, diced Mixed Vegetables (Carrot, Potato, Beans, Peas) - 1 cup, diced Turmeric - 1 tsp Chilli Powder - 1 tsp Pav Bhaji Masala - 1 tbsp Garam Masala - 1 tsp Salt Basmati Rice - 1 1/2 cup, soaked in Water for 30 min and cooked Cilantro Lime Juice Heat Ghee and Oil in a large pan. Temper Whole Gara

Basmati rice - 2 cups Onion - 1 medium sized finely chopped Tomato - 5 or 6 medium sized ones Garam masala - 1 teaspoon Coriander powder - 1teaspoon Jeera/Cumin powder - 1 teaspoon Red chili powder - 1 teaspoon Turmeric powder - 1/2 teaspoon Green chillies - 2 Ghee / Oil - 3 teaspoons Cumin /Fennel seeds - 1 teaspoons 5 or 6 cashews Salt to taste Puree the tomatoes in a mixie. Add oil or ghee in a pressure cooker and roast the cashews until golden brown. Then add the cumin

Rice - 1 cup Gingelly Oil - 4 tbsp. Mustard - 1 tsp Urad Dhal - 1/2 tsp Bengal Gram Dhal - 1 tsp Cashew nut - 1 tbsp. Peanut - 2 tbsp. Red Chilli - 2 Asafetida - 1/8 tsp Curry Leaves Turmeric - 1 tsp Ginger - 1 tsp, grated Green Chilli - 1, minced (optional) Lemon - 1, juiced Salt Cook Rice with 2 cups Water and allow to cool down completely. Stir in 1 tsp Oil and 2 tbsp. Lemon Juice; keep aside. Heat Gingelly Oil in a large pan. Temper Mustard, Urad Dhal, Bengal Gram Dhal

Bisi bele bhath is a rice-based dish with its origins in the state of Karnataka, India. It is usually served with Raita and Papad. Rice - 1 cup Thuvar Dhal - 1/2 cup Oil - 3 tbsp. Shallot - 10 Green Chilli - 2, slit Drumstick, Eggplant, Carrot, Tomato - 1 1/2 cup Turmeric - 1/2 tsp Sambhar Powder - 2 tsp Salt Tamarind Juice - 1/2 cup For Ground Paste: Red Chilli - 2 Coriander Seeds - 1 tbsp. Channa Dhal - 1 tbsp. Sesame Seeds - 1 tsp Urad Dhal - 1 tsp Cumin seeds - 1 tsp Pe