Ans Recipe Finder

Urad dhal – 1 cup Green chilli – 2 Fresh ginger – a small piece Fresh coriander leaves – few Curry leaves – few Coconut cut into tiny pieces – 2 tablespoons Black Pepper – 1 teaspoon Jeeragam (Cumin) – 1/2 teaspoon Salt – half teaspoon or as per taste Oil – for deep frying Soak urad dhal in water for two to three hours. Wash well and grind it to a soft paste using very little water. If you take little dough and put it in water, it should float on top of the water. T

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

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

Chickpea - 1½ cups, dried, soaked in cold water overnight Onion - 1, chopped Garlic - 3 cloves, chopped Cilantro - ½ cup, chopped Parsley - ½ cup, chopped mint - ¼ cup, chopped Salt & Pepper Coriander powder - 1 tbsp. Cumin powder - ½ tsp Green chillies - 2 Oil for deep frying Grind all the ingredients in your mixer to a slightly coarse paste. Do not add any water while grinding. Make small balls using your palm. Shape the mixture into 1½ inch balls and set aside. Heat

All Purpose Flour - 1 cup + 2 tbsp. Ajwain - 1 tsp Shortening - 1 tbsp. Oil - 1 tbsp. Salt Chicken - ½ lb., cooked and minced in food processor Fennel - 1 tsp Onion - 1, diced Green Chilli - 2, minced Ginger Garlic paste - 2 tsp Turmeric - 1 tsp Chilli Powder - 1 tsp Coriander Powder - 1 tsp Garam Masala - 1 tsp Salt Curry Leaves Cilantro 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. Sme

Flour Tortillas - 20, fajita-size Ground Beef - 2 lbs Taco Seasoning - 2 tbsp. Corn Starch - 2 tbsp Beef Broth - 2 cups Oil - ½ cup For Garnish, if desired Sour Cream Green Onions chopped Sriracha or Taco Sauce Preheat oven to 425 F. In a large saute pan over medium high heat, add ground beef. Cook and crumble until no longer pink. Combine cornstarch, taco seasoning and beef broth in a large measuring cup. Pour over ground beef and bring just to a bubble. Reduce heat to mediu

Chickpea - 1 cup, cooked and mashed Potato - 3, boiled and mashed Ginger - 1 tbsp. grated Cilantro - 1 tbsp. chopped Green Chillies - 2, chopped Salt & Pepper Lemon juice - 1 tsp Oil In al bowl mix all the ingredients together. With oiled hands, divide the mixture into 8 to 10 equal parts and form them into patties about half an inch thick. Heat oil in a flat-bottomed pan over medium-high heat. Put the Tikkis in the pan and shallow fry them on both sides until golden brown.