Ans Recipe Finder

Tortilla - 6 Egg - 12, scrambled Beans - 1/4 cup Cheddar - 1/4 cup Sour Cream Salsa Preheat oven to 350° F. Spray 12 muffin cups with cooking spray. Just warm the Tortillas in the stove to soften and cut them into 4-inch rounds using a cookie cutter. Place 1 round into each muffin cup and press into each cup. Place 1 tsp Beans into each cup followed by 1/4 cup Egg mixture. Top with 1 tsp Cheddar. Bake for 20 min or until Cheese is melted and Tortillas are crisp. Serve warm

All Purpose Flour - 1 cup + tbsp. Ghee - 2 tbsp. + 2 tbsp. Salt Oil For syrup Sugar - 3/4 cups Cardamom powder - 3, pounded to coarse powder In a large bowl, add the AP Flour, Salt and Ghee; mix well. Slowly add 1/2 cup cold water and knead the mixture to a firm dough. Cover the dough with wet cloth and set aside for 10 minutes. In a small bowl, mix 2 tbsp. AP Flour with 2 tbsp. Ghee and keep aside. This paste is used to bind the layers of the Chiroti's. Divide the prepare

Potatoes - 2 cup, boiled, peeled and mashed Green peas - 1/3 cup Ginger - 1 tsp grated Green Chilli - 2, minced Cilantro Bread crumbs - 2 tbsp. Chili powder - 1 tsp Garam Masala - 1 tsp Cumin powder - 1 tsp Amchur powder - 1 tsp Salt & Pepper Oil In a large bowl add the mashed Potatoes along with Green peas, Ginger, Green Chilli, Cilantro, Bread crumbs, spice powders and required Salt. Make small balls with the above mixture and slightly flatten the balls into patties. Heat

Moong Dhal - ½ cup, washed and soaked in Water for 4 hours Channa dhal - ¼ cup, washed and soaked in Water for 4 hours Asafetida - ⅛ tsp Cumin seeds - ½ tsp Salt Green Chilli - 2, minced Ginger - 1 tbsp., grated Cilantro - 2 tbsp., chopped Oil for deep frying Chaat Masala, Green Chutney - for garnish Drain the Water from the Dhals, and grind to coarse paste without adding any water. In a large bowl add the ground Dhal paste, and aerate by beating the mixture for a couple of

4 slices of while bread For Batter 1 ½ cup besan gram flour 2 Tbsp corn starch ¼ tsp baking soda ⅛ tsp asafetida hing ½ tsp salt 1 tsp oil About ¾ cup of water In a bowl mix all the dry ingredients together, besan, corn starch, salt, asafetida and baking soda, mix it well. Add oil and add water slowly to make a thick and smooth batter. Set aside. For Filling 1 cup potato boiled and mashed 1 ½ Tbsp oil 1 tsp cumin seeds jeera ⅛ tsp asafetida hing 2 tsp coriander powder dhania

1 cup cornmeal 1 cup all-purpose flour 1 tablespoon plus 1 teaspoon baking powder Pinch of kosher salt 1/4 cup granulated sugar 3/4 cup (180 ml) milk 2 eggs, beaten 4 tablespoons (57 g) butter, melted 1 cup corn kernels (about 6 ounces) (thawed if frozen) About 2 quarts neutral oil such as vegetable, canola, or peanut oil Powdered sugar (optional) Sliced scallions (optional) Directions In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar. In a separ

12 cups water 2 tablespoons plus 1 teaspoon kosher salt, divided 3 (10-ounce) packages fresh baby spinach, or 1 (2-pound) bunch mature spinach, trimmed 1/4 cup unsalted butter 1/2 cup finely chopped yellow onion(from 1 small [7-ounce] onion) 4 small garlic cloves, finely chopped (1tablespoon) 3 tablespoons all-purpose flour 1 teaspoon dry mustard 1/2 teaspoon cayenne pepper 1/4 teaspoon ground nutmeg 2 cups whole milk 4 ounces sharp white cheddar cheese, shredded (about 1 cup