Ans Recipe Finder

Roasted Rice Flour - 1 cup Egg - 3 Coconut - 1/2 cup, grated Shallots - 10, diced Green Chillies - 3 Curry Leaves - 3 strings, chopped Ginger - a small piece, minced Cumin Seeds - 1 tsp Salt - To taste Water Coconut Oil/Oil - For frying In a large mixing bowl, beat the eggs thoroughly until they are fluffy. Add the roasted rice flour, grated coconut, chopped shallots, green chillies, curry leaves, ginger, and cumin seeds to the egg mixture. Add salt and mix well. Add wate

Besan - 1 1/2 cup Rawa - 2 tbsp. Sugar - 1 tbsp. Ginger Garlic paste - 1 tsp Green Chilli - 2, minced Lemon juice - 1 tsp Salt Fruit Salt - 1 tsp Oil - 1 tbsp. Mustard - 1 tsp Sesame seeds - 1 tsp Asafetida - 1/4 tsp Curry Leaves Cilantro Combine Besan, Rawa, Sugar, Ginger Garlic paste, Green chilli, Lemon juice and required Salt with about ¾ cup of Water in a large bowl; mix well and make a smooth batter. Just before steaming, add the Fruit Salt and mix well. Pour this mixtu

1 cup all-purpose flour (maida or plain flour) 2 Tbsp semolina flour (sooji) 1/2 tsp salt 1/4 tsp crushed black pepper 1/4 tsp cumin seeds (jeera) 2 Tbsp canola or vegetable oil 1/2 cup cold water 2 drops lemon juice Oil for frying Combine the flour, semolina, salt, black pepper, cumin seeds, lemon drops, and oil. Note that only 2-3 drops of lemon are used, not for flavor, but to enhance crispness and reduce oil absorption in the Mathris. Gradually add the cold water, mixin

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