Ans Recipe Finder

Coconut Oil - 1 tbsp. Mustard - 1 tsp Urad dhal - 1/4 tsp Dry Red Chilli - 2 Curry leaves Pearl Onion - 1/2 cup, diced Green Chilli - 4, minced Tapioca - 2 cup, steamed and cubed Turmeric - 1 tsp Salt Coconut - 2 tbsp., grated Heat Coconut Oil in a medium pan. Temper Mustard, Urad dhal, Dry Red Chilli and Curry leaves. Add Onion and Green Chillies, sauté until they begin to soften. Add cooked Tapioca and season with Turmeric and required Salt. Add the grated Coconut and mix

Fennel seeds – 1 tbsp Cumin seeds – 1 tsp Oil – 3 tbsp Bay leaves – 2 Cinnamon – 1 inch Cloves – 5 Green chillies – 4, slit Ginger – 1 tbsp, grated Turmeric powder – 1 tsp Red chilli powder – 1 tbsp Water – 1 cup Potatoes – 6 medium, boiled, peeled, and cubed Fresh coriander – 1 cup, chopped Salt to taste Lightly crush fennel seeds and cumin seeds together using a mortar and pestle. Heat oil in a pan. Add bay leaves, cinnamon, and cloves. Let the spices release their aroma. A

Spinach - 4 cups, chopped Red Chilli - 3, broken Mustard - 1/2 tsp Coconut Oil - 1 tbsp Salt To Grind: Grated Coconut - 1/2 cup Green Chilli - 2 Shallot - 4 Garlic - 3 cloves Turmeric - 1/4 tsp Place all the ingredients listed under "to grind" into a chutney bowl and grind them coarsely. Heat a pan with Coconut Oil, then add Mustard seeds and whole Red Chillies. Mix in the coarsely ground Coconut mixture and sauté for a minute. Add the chopped Spinach and stir thoroughly, add