Ans Recipe Finder

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

Black Urad Dhal - 1 cup Rajma - 1/2 cup Oil - 1 tbsp. Cumin seeds - 1 tsp Whole Garam Masala - (Cinnamon - 1, Clove - 3, Cardamom - 2, Black Cardamom - 1, Bay Leaf - 1) Onion - 1, chopped Ginger Garlic paste - 2 tbsp. Tomato - 3, pureed Turmeric - 1 tsp Chilli powder - 1 1/2 tsp Cumin powder - 1 tsp Garam Masala - 1/2 tsp Kasturi Methi - 1 tsp Salt Butter - 4 tbsp. Heavy Cream - 1/2 cup Cilantro Lime juice Soak Urad Dhal and Rajma in Water overnight. Drain the Water and pres

Spinach - 1 pack (16 oz.), chopped, either frozen or fresh Paneer - 1 cup, cubed Oil - 3 tbsp. Cumin seeds - 1 tsp Onions - 2, minced Ginger Garlic paste - 2 tsp Tomatoes - 2, diced Turmeric - 1/4 tsp Chili Powder - 1 tsp Garam Masala - 2 tsp Cumin Powder - 1 tsp Coriander Powder - 2 tsp Salt Heavy Whipping Cream - 8 tbsp. Milk - to taste Cook the frozen spinach according to the package instructions. Let it cool and blend into a coarse puree. Set aside. Shallow fry the paneer

Thuvar Dhal - 1/2 cup Channa Dhal - 1 cup Fennel seeds - 1 tsp Red Chilli - 6 Onion - 1 cup + 1 cup, diced Green Chilli - 2, minced Curry Leaves - chopped Turmeric - 1 tsp + 1 tsp Chilli Powder - 1 tsp + 1 tsp Fennel Powder - 1 tsp + 1 tsp Sambhar Powder - 1 tsp + 1 tsp Salt Oil - 1 tbsp. Mustard - 1 tsp Urad Dhal - 1 tsp Asafetida - 1 tsp Fenugreek - 1 tsp Fennel Seeds - 1 tsp Curry Leaves Garlic - 2 cloves, sliced Tomato - 1, diced Tamarind Juice - 1 cup Coconut - 1/2 cup,

1 cup chickpeas - soaked in water for 8 hours, drained, and pressure cooked for 3 whistles 2 tbsp oil 1/4 cup besan 1 tbsp grated ginger 1 seeded minced green chili 1 1/2 tsp salt 1 tsp black salt 1/2 tsp black pepper 1 tsp roasted cumin powder 1 tsp mango powder 1 tsp garam masala 2 tsp lemon juice 1/4 cup tamarind chutney Heat oil in a saucepan and add besan, stirring until it turns golden brown. Add grated ginger, minced green chili, and cooked chickpeas to the besan. Seas