Ans Recipe Finder

Rice Flour: 1 cup (preferably roasted or puttu flour) Eggs: 2-3 Grated Coconut: 1/2 cup to 3/4 cup Small Onions (Shallots): 10-15 (finely chopped) Green Chillies: 2-4 (finely chopped, adjust to spice preference) Curry Leaves: 2-3 strings (finely chopped) Ginger: Small piece (minced - optional) Cumin Seeds: 1 tsp Salt: To taste Water: As required Coconut Oil/Oil: For frying  Prepare the Mixture: In a large mixing bowl, beat the eggs thoroughly until they are fluffy

Oil - 2 tbsp. Cumin seeds- 1 tsp Asafetida - a pinch Curry leaves Peanut - 1/4 cup, roasted Roasted Channa Dhal - 2 tbsp. Cashew - 10 Turmeric - 1/4 tsp Chilli powder - 1/4 tsp Salt Poha - 3 cup, roasted Heat Oil in a large pan. Temper Cumin seeds, Asafetida and few Curry leaves. Add the Peanuts, Roasted Channa Dhal and Cashew; roast until crispy. Season the mixture with Turmeric, Chilli powder and required Salt. Now add the Poha and roast until crispy. Can be stored in

All Purpose Flour - 1 cup + 2 tbsp. Ajwain - 1 tsp Shortening - 1 tbsp. Oil - 1 tbsp. Salt Potato - 4, steamed and mashed Peas - ½ cup Green Chilli - 2, minced Ginger - 1 tsp, grated Cilantro Turmeric - 1 tsp Garam Masala - 1 tsp Chilli Powder - 1 tsp Mango Powder - 1 tsp In a large bowl add in Flour, Ajwain, Shortening and required Salt. Adding little Water at a time knead the mixture into a soft Dough. Smear with Oil and rest the Dough for 20 min. In another bowl add the

1 cup boiled chickpeas (garbanzo beans, kabuli chana) 3 medium-sized potatoes 1 tbsp shredded ginger 1 tbsp chopped cilantro 2 chopped green chilies, adjust to taste 1/2 tsp black pepper 1 tsp salt 1 tsp lemon juice Oil for shallow frying For Serving 1/4 cup plain yogurt 2 tbsp cilantro chutney 2 tbsp tamarind chutney   Boil the potatoes until tender. Once done, drain the water and allow the potatoes to cool. Note: Avoid cooling the potatoes under running water, as this can c

½ cup all-purpose flour (plain flour or maida) ½ cup whole wheat flour 2 Tbsp fine semolina flour (sooji) ¾ tsp salt ¼ tsp carom seeds (ajwain) 2 Tbsp oil ⅓ cup water, adjust as needed Oil for frying   Mix the flour, semolina, salt, carom seeds, and oil together, using your fingertips until the mixture resembles breadcrumbs. Add water as needed to create a firm yet smooth dough. Cover with a damp cloth and allow it to rest for at least ten minutes. Knead the dough for another

1 cup split washed moong dal 1 cup boiled, peeled, and shredded potatoes 2 tablespoons finely chopped cilantro (hara dhania) 1 tablespoon minced green chili 1 tablespoon finely shredded ginger 1 teaspoon cumin seeds (jeera) 1/8 teaspoon asafetida (hing) 1/8 teaspoon baking soda 1 teaspoon salt Oil   Rinse the dal and soak it in approximately 3 cups of water for four hours or more. Grind the dal coarsely with minimal water. Combine all the ingredients with the dal batter, incl

2 cups of baby spinach leaves, stems removed and packed 1-1/2 cups of paneer cut into cubes; vegans can substitute with firm tofu cubes 1 cup of gram flour, use as required 1 teaspoon of salt 1 teaspoon of cumin seeds 1 tablespoon of coriander powder 1/8 teaspoon of asafetida   Combine the spinach, cubed paneer, salt, cumin seeds, coriander, asafetida, and roughly 3/4 cup of besan in a bowl. Mix thoroughly, being careful not to crumble the paneer, although some pieces might b