Ans Recipe Finder

Ladies Finger - 1 lb., sliced vertically into 4 pieces Turmeric - ½ tsp Chilli powder - 1 tsp Coriander powder - 1 tsp Cumin powder - 1 tsp Garam masala - 1 tsp Amchur powder - 1 tsp Chaat masala - 1 tsp Besan - 1/2 cup Rice flour - 1 tsp. Salt Oil Take all your sliced okra in a big bowl. Now sprinkle all the spice powders one by one on the sliced okra. Season with salt according to taste. With a spoon or spatula, gently mix the spice powders with the okra. Sprinkle the besa

Butter - ½ cup, softened Lime Peel - ½ tsp, grated Lime Juice – 3 tbsp. Chilli Powder – 2 tsp Salt Corn – 8 with husk Preheat grill. In small bowl, mix all the ingredients except Corn. Remove large outer husks from each ear of corn; gently pull back inner husks and remove silk. Spread each ear of corn with about 2 teaspoons Butter mixture; reserve remaining Butter mixture. Pull husks up over ears. Place Corn on grill. Cook uncovered over medium heat 10 to 15 minutes, turning

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

Spinach or any other Greens - 2 cup Oil - 1 tbsp. Mustard - 1 tsp Urad dhal - 1/2 tsp Onion - 1 cup, diced Salt Coconut - 1/2 cup, grated Heat Oil in a pan. Temper Mustard seeds and Urad dal. Add the Onion and sauté until translucent. Add the Greens and cook on low flame for 10 minutes until wilted. Season the Greens with required Salt and cook for another 5minutes on low flame. Turn off heat and garnish with Coconut. Keerai Thoran Spinach - 4 cups, chopped Red Chili - 3, b

Oil – 2 tbsp. Cumin seeds – 1 tsp Potatoes – 4, diced Turmeric – 1/4 tsp Chili powder – 1 tsp Garam masala powder – 1/4 tsp Salt Fenugreek leaves – 1 bunch Heat oil in a medium-sized pan. Temper cumin seeds. Add the potatoes and season with turmeric, chili powder, garam masala powder, and required salt. Stir well and cook covered for 5 min. Add fenugreek leaves and continue cooking covered for another 5 min or until the potatoes are tender. Remove from heat. Serve warm with r