Ans Recipe Finder

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

Ghee + Oil - 3 tbsp. Whole Garam Masala - Cinnamon - 1 stick, Clove - 4, Cardamom - 2, Bay Leaf - 1, Star Anise - 1 Cumin seeds - 1 tsp Onion - 1, chopped Green Chilli - 2, slit Ginger Garlic Paste - 2 tsp Tomato - 1 Mixed Vegetables - Potato - 1, diced, Carrot - 1, diced, Peas - 1/4 cup, Cauliflower - 1/4 cup florets, Beans - 1/4 cup, diced, Mushroom - 1/4 cup, Bell Pepper - 1/4 cup, Baby Corn - 1/4 cup Salt & Pepper Turmeric - 1 tsp Chilli Powder - 1 tsp Fennel Powder - 1

For the Chicken and Rice: Chicken thighs - 4 bone-in, skin-on Chicken drumsticks - 4 bone-in, skin-on Salt Ghee/Oil - 4 tsp Onion - 1, diced Garlic - 5 cloves Ginger - a small pc, grated Tomato paste - 3 tbsp. Cumin powder - 1 tbsp. Garam masala - 2 tsp Coriander powder - 2 tsp Turmeric - 1 tsp Pepper Cardamom - 4 Tomato - 2, diced Carrot - 1, grated Bay leaf - 2 Orange zest - 1 tsp Basmati rice - 2 cup Water - 2.5 cup For the Raisin-Nut Topping: Oil - 2 tbsp. Raisins - 1/4 c

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 the rice with 2 cups of water and let it cool completely. Mix in 1 teaspoon of oil and 2 tablespoons of lemon juice; set aside. In a large pan, heat gingelly oil. Temper with mustard seeds, ur

FOR THE PASTE Garlic - 12 cloves Chilli powder - 1 tbsp. Coriander powder - 2 tsp Salt FOR THE STIR FRY Oil - 1 tbsp. Mustard - 1 tsp Curry leaves Onion - 1, diced Prawn - 1 cup Rice - 2 cup, cooked Salt Cilantro Lemon juice Blend or crush the garlic, chili powder, coriander powder, salt, and a bit of water into a smooth paste. Heat oil in a pan, add mustard seeds, then incorporate curry leaves and chopped onion. Sauté until the onion becomes soft and translucent. Stir in the

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 is 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 sticks Clove - 4 Cardamom - 2 Bay Leaf - 1 Onion - 1, sliced Green Chili - 3, sliced Ginger Garlic paste - 2 tsp Raw Rice / Basmat

Rice - 2 cups Moong Dal - 1 cup Ghee and Oil - 3 tbsp Asafoetida - 1/8 tsp Cumin - 1 tsp Turmeric - 1 tsp Onion - 1, sliced Green Chili - 2, slit Ginger Garlic Paste - 2 tsp Tomato - 1, diced Salt Cilantro In a large bowl, combine the rice and dal; wash thoroughly and soak for about 30 minutes. Heat the ghee and oil in a pressure cooker. Temper with asafoetida, cumin seeds, and turmeric; sauté for 30 seconds. Add onion and green chili; cook until they become translucent. Add