Ans Recipe Finder

1 cup of chickpeas - soaked in water for 8 hours, drained, and then pressure cooked for 3 whistles 2 tablespoons of oil 1/4 cup of besan (gram flour) 1 tablespoon of grated ginger 1 minced green chili, seeds removed 1 1/2 teaspoons of salt 1 teaspoon of black salt 1/2 teaspoon of black pepper 1 teaspoon of roasted cumin powder 1 teaspoon of mango powder 1 teaspoon of garam masala 2 teaspoons of lemon juice 1/4 cup of tamarind chutney Heat oil in a saucepan and add the besan,

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

AP Flour - ½ cup Wheat flour - ½ cup Rawa - 2 tbsp. Salt Carom seeds - ¼ tsp Oil - 2 tbsp. Water - ⅓ cup 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 minute and divide it into two equal parts. Form each portion into a flat ball.

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

Flour Tortillas - 20, fajita-size Ground Beef - 2 lbs Taco Seasoning - 2 tbsp. Cornstarch - 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 sauté 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 medi

All-Purpose Flour - 1 cup + 2 tbsp. Ajwain - 1 tsp Shortening - 1 tbsp. Oil - 1 tbsp. Salt Chicken - ½ lb., cooked and minced in a 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 Flour, Ajwain, Shortening, and required Salt. Adding a little Water at a time, knead the mixture into a soft Dough.