Ans Recipe Finder

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

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

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

For the Spice Paste: 2 small shallots (2 ounces; 55 g), roughly chopped 3 medium cloves garlic 1 large fresh chile, such as Fresno or Holland, stemmed and seeded, or 1teaspoon sambal oelek, such as Huy Fong (see note) 1/2 teaspoon terasi (Indonesian shrimp paste), optional (see note) For the Nasi Goreng: 4 cups cold cooked jasmine rice (21 ounces; 600 g) or other medium- to long-grain rice (see note) 2 tablespoons (30 ml) neutral oil, such as canola or sunflower oil 2 tablesp

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

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 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