Ans Recipe Finder

Onion - 1, sliced and crumbled Cabbage - 1 cup, sliced Green Chilli - 2, minced Ginger - a small pc, minced Cilantro / Curry leaves - 1 strand, chopped Cumin seeds / Fennel seeds - 1 tsp Oil Besan - 1 cup Rice Flour - 1/4 cup Turmeric - 1 tsp Chilli powder - 1 tsp Asafetida - 1 tsp Baking Soda - 1/2 tsp Salt In a large bowl add Onion, Cabbage, Green Chilli, chopped Curry leaves, Fennel seeds and 2 tsp Oil. Mix thoroughly. Now add Besan, Rice flour, Turmeric, Chili powder

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 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 Tbsp ginger finely chopped 1 Tbsp green chili chopped ½ tsp red chili powder ½ tsp salt ½ tsp black salt 2 Tbsp mango powder amchoor 1 ½ Tbsp sugar ¼ tsp garam masala ¼ cup cilantro chopp

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

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

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