Ans Recipe Finder

For Frying SPONSORED CONTENT Adventures Start Where the Tours End By Toyota Adventure Detours ▢ 4 tablespoons all purpose flour ▢ 4 tablespoons cornstarch (cornflour) ▢ ¼ teaspoon black pepper powder ▢ ¼ to ⅓ teaspoon salt or add as per taste ▢ 4 tablespoons water ▢ 18 to 20 baby corn – 200 grams ▢ 6 tablespoons oil – for frying For Sauce ▢ 1 tablespoon oil ▢ ½ cup chopped spring onion whites (scallion whites) ▢ 2 teaspoons finely chopped garlic or 5 to 6 medium sized garlic

Mix veggies ▢ 2 medium carrots – peeled and chopped or 70 grams carrots or about ½ cup chopped carrots ▢ ½ cup shelled peas or frozen peas ▢ 1 large potato or 2 medium potato or ¾ cup chopped potatoes or 150 grams potatoes ▢ ¼ cup chopped green beans or 40 to 50 grams beans or 10 to 12 beans ▢ 1 cup chopped cauliflower (gobi florets) – optional ▢ 8 to 9 babycorn – chopped (optional) Other Ingredients ▢ 2 medium sized onions sliced or ½ cup thinly sliced onions ▢ 2 to 3 green

2 tablespoons oil ▢ 250 grams bitter gourd or 5 small to mediums sized karela or 2 cups chopped karela ▢ 200 grams onions or 2 large onions or 1.5 cups thinly sliced onions ▢ ¼ teaspoon turmeric powder (ground turmeric) ▢ ½ teaspoon Kashmiri Chilli Powder ▢ salt as per taste ▢ ½ teaspoon Garam Masala ▢ ½ to 1 teaspoon dry mango powder (amchur powder), add as required INSTRUCTIONS Preparation Rinse and then peel karela. Then chop in small pieces.  Remove the seeds while choppi

For the Batter: Corn Flour – ½ cup Egg – 1 Maida – 1 cup Ginger Garlic paste – 2 tsp Soy Sauce - 1 tsp Chilli Paste - 2 tsp Salt Pepper For the Manchurian: Cauliflower – 1/2, cut to separate florets Oil – to deep fry Oil - 2 tsp Ginger – 1 pc, chopped Garlic – 4 pod, chopped Green Chilli – 2, chopped Onion – 1, chopped Capsicum – 1, chopped Soy sauce -1/4 cup Tomato Sauce - 1 tsp Chilli Paste - 1 tsp Red Pepper flakes – to taste Rice Vinegar – 1 tsp Vegetable Stock – ½ cup

veggies for veg makhanwala ▢ 100 grams cauliflower, chopped into medium florets or about ¾ cup chopped medium cauliflower florets ▢ 100 grams potatoes or 1 medium potato, diced or cubed or cut into batons or ⅓ to ½ cup chopped potatoes ▢ 8 to 10 french beans, chopped ▢ 80 to 100 grams carrots or 2 medium carrots, chopped or cut into batons or ⅓ to ½ cup chopped carrots ▢ ⅓ cup peas – fresh or frozen for ground paste ▢ 200 grams ripe red tomatoes, chopped or about 1.25 cup cho

Oil - 2 tbsp. Cumin seeds - 1 tsp Asafetida - 1 tsp Onion - 1, diced Green Chilli - 2, minced Ginger Garlic paste - 2 tbsp. Tomato - 1, diced Turmeric - 1 tsp Chilli Powder - 1 tsp Coriander Powder - 1 tsp Cumin Powder - 1 tsp Garam Masala - 1 tsp Amchur Powder - 1 tsp Cauliflower - 2 cup, florets Potato - 2 cup, cubed Peas - 1 cup (optional) Kasoori Methi - 1 tsp Salt Cilantro Heat Oil and temper Cumin seeds and Asafetida. Saute Onion and Green Chilli until translucent. Ad

For kadai masala ▢ 1 tablespoon coriander seeds ▢ ½ teaspoon cumin seeds ▢ 2 cloves ▢ 2 green cardamoms ▢ ½ inch cinnamon ▢ 3 to 4 dry kashmiri red chilies – broken and seeds removed ▢ 1 teaspoon kasuri methi (dry fenugreek leaves) ▢ 8 to 9 cashews – whole and not halved ▢ 4 to 5 black peppercorns Vegetables ▢ 100 grams carrots or ½ cup carrots cut in batons ▢ 100 grams potatoes or ½ cup potatoes cut in batons ▢ ⅔ cup green peas – fresh or frozen ▢ 100 grams bell pepper or 1