Ans Recipe Finder | Personal Cooking Blog

Chicken Thukkada

Chicken - 1 cup, small boneless pieces Chilli powder - 1 tsp Egg - 1 Ginger Garlic paste - 1 tsp Corn flour - 1/2 tbsp. Salt Oil Curry leaves In a bowl add the Chicken along with Chilli powder, Egg, Ginger Garlic paste, Corn flour, required Salt and Curry leaves. Mix well and let the Chicken marinate in this mixture for at least 2 hours. Heat Oil in a deep frying pan and fry the Chicken pieces until golden. Serve with Onion rings and Lemon wedges.

Pasta Sauce

Tomato - 10 Olive Oil - ¼ cup Onion - 1, chopped Garlic -4 cloves, minced Thyme - 1 tsp Sugar - 1 tsp Pepper - 1 tsp Red Pepper Flakes - 1 1/2 tsp Balsamic Vinegar - 1 tsp Salt Basil leaves - 6 Boil water in a pot and drop the ripe Tomatoes in the boiling water. Boil for half a minute to a minute. Peel the Tomato skin and cut the Tomato into half. Remove the seeds and let the juices through a strainer. We will be using the juice later. Puree the Tomatoes in a food processor

Crispy Chicken Shawarma

For Chicken Marinade: Boneless, skinless chicken thighs - 2 pounds, thinly sliced Plain yogurt - 1/4 cup Olive oil - 2 tablespoons Tomato paste - 2 tablespoons Hot sauce - 1 tablespoon Lemon juice - 1 tablespoon Minced garlic - 2 teaspoons Paprika - 1 1/2 teaspoons Salt - 1 1/2 teaspoons Sumac - 1 teaspoon Coriander - 1 teaspoon Allspice - 1 teaspoon Black pepper - 1/2 teaspoon Cardamom - 1/4 teaspoon In a large bowl, combine yogurt, olive oil, tomato paste, hot sauce, lemon

Starbucks Lemon Loaf

Lemon Loaf AP Flour - 1 1/2 cups Baking powder - 1 tsp Baking soda - 1/4 tsp Salt Butter - 1/4 cup, melted and at room temperature Vegetable oil - 1/4 cup Sugar - 1 cup Eggs - 3 Vanilla extract - 1 tsp Lemon zest - 1 tsp Lemon juice - 2 tbsp. Sour cream - 1/2 cup Lemon Icing Sugar - 1 cup, powdered Lemon juice - 1 tbsp. Cream - 2 tbsp. Preheat the oven to 350F degrees. Grease and flour a 9×5-inch loaf pan, or line it with parchment paper. In a medium bowl, mix the flour, ba

Pizza Buns

8 dinner rolls or hamburger buns 1 cup shredded mozzarella cheese ½ cup pizza sauce ¼ cup finely chopped bell pepper ¼ cup finely chopped onion ¼ cup chopped mushrooms, optional 2 tbsp sliced black olives, optional 1 tsp Italian seasoning ½ tsp garlic powder 1 tbsp melted butter 2 tbsp grated Parmesan cheese, optional Preheat oven to 375°F (190°C). Slice the buns in half and spread pizza sauce on the inside. Add mozzarella, bell pepper, onion, and any optional vegetables. Spr

Caramel Flan

Sugar 1/2 cup Eggs - 3 Condensed Milk - 1/4 cup Milk - 1 cup Vanilla extract - 1 tsp Salt To make caramel, heat sugar with 2 tbsp. water in a saucepan over medium-high heat until it melts. When you get a nice caramel color, remove the pan from heat and pour the caramel into the pudding bowl. Tilt the bowl to cover all sides of the bottom. In a large bowl, beat the eggs, warm milk, condensed milk, vanilla and salt until combined. Make sure no lumps are formed. Pour the mixture

Keerai Poriyal

Spinach or any other Greens - 2 cup Oil - 1 tbsp. Mustard - 1 tsp Urad dhal - 1/2 tsp Onion - 1 cup, diced Salt Coconut - 1/2 cup, grated Heat Oil in a pan. Temper Mustard seeds and Urad dal. Add the Onion and sauté until translucent. Add the Greens and cook on low flame for 10 minutes until wilted. Season the Greens with required Salt and cook for another 5minutes on low flame. Turn off heat and garnish with Coconut. Keerai Thoran Spinach - 4 cups, chopped Red Chili - 3, b

Theeyal

Theeyal, which means "burnt dish", is a typical Kerala dish featuring burnt Coconut and is usually dark brown in color. It gets its color from the browning of coconut and also from Tamarind. Theeyal is made by roasting a mixture of spices which include Coconut, Coriander seeds, Red chili and Fenugreek. The roasted spices are then ground to a paste and cooked in Tamarind juice along with desired Vegetables. Vegetables used for Theeyal include Pearl onion or Shallot, Bitter m

Crab Rice

A rich, aromatic crab rice made with sweet jumbo lump crab meat, fluffy rice, warm Indian spices, and generous ghee. The crab is gently sautéed until beautifully golden and lightly crusted, then tossed with fragrant rice for a delicious combination of buttery, spicy, and savory flavors. Prep Time: 15 minutes Cook Time: 25 minutes Servings: 4–5 Rice 1 1/2 cups basmati rice 4 cups water 2 bay leaves Salt, to taste 2 tbsp ghee Spiced Crab 4 cups jumbo lump crab meat, picked over

Naan

Soft, fluffy, chewy naan with beautiful golden-brown bubbles and slightly charred spots, just like restaurant-style naan! Yogurt, milk, and a combination of yeast and baking powder create a tender texture, while butter adds richness. Prep Time: 15 minutes Resting Time: 4 hours Cook Time: 15–20 minutes Yield: 6 medium naans Ingredients 2 cups all-purpose flour, plus extra for dusting 1 tsp active dry yeast 1 tsp baking powder 1/2 tsp baking soda 2 tsp sugar 3/4 tsp salt 3 tbsp

Affogato

A simple yet elegant Italian dessert made with creamy vanilla gelato or ice cream drowned in freshly brewed hot espresso. The contrast between hot, bold coffee and cold, sweet ice cream creates an irresistible combination. Perfect for an after-dinner treat! Prep Time: 2 minutes Cook Time: 1 minute Servings: 1 Ingredients 1 shot freshly brewed espresso (about 1–1.5 oz) 1 generous scoop vanilla gelato or premium vanilla ice cream Chocolate shavings, for garnish (optional) Crush

Lamb Cutlets

Crispy, golden-brown lamb kotlets with a tender, flavorful potato and lamb center, served with vibrant, spicy homemade zhoug sauce. The combination of warm spices, fresh herbs, lemon, and garlic makes this an incredibly delicious Middle Eastern-inspired meal. Prep Time: 30 minutes Cook Time: 35 minutes Servings: 4–6 (16 patties) Zhoug (Spicy Green Herb Sauce) 2 cups loosely packed fresh herbs (equal parts cilantro and parsley) 1/4 cup extra-virgin olive oil 2 tbsp fresh lemon

Dan Dan Noodles

A delicious, savory, spicy noodle dish with tender chicken, crisp vegetables, and a rich peanut-sesame sauce. This enhanced version balances the heat of chili oil with the nuttiness of peanut butter, the tang of rice vinegar, and the umami of soy sauce. Prep Time: 15 minutes Cook Time: 15–20 minutes Servings: 4 Noodles and chicken 1/2 lb egg noodles 3/4 lb boneless chicken breast or thighs, finely minced or cut into small pieces 1 tbsp ginger, minced 2 tsp garlic, minced 2 tb

Pie Crust

A tender, buttery, flaky pie crust with a hint of sweetness. The combination of butter and shortening gives this crust the best of both worlds: rich buttery flavor, a delicate texture, and a crisp, flaky finish. Prep Time: 15 minutes Chilling Time: 1 hour 15 minutes Cook Time: 30 minutes (if blind baking) Yield: One 9-inch single pie crust Ingredients 1 1/2 cups all-purpose flour 1 tbsp sugar 1/2 tsp salt 6 tbsp unsalted butter, cold and diced 3 tbsp vegetable shortening, col

Poha Chivda

A crunchy, savory, mildly spicy Indian snack made with thin poha, roasted peanuts, cashews, and curry leaves. The key to delicious chivda is roasting the poha until completely crisp while keeping the nuts and spices aromatic without burning them. Prep Time: 10 minutes Cook Time: 15–20 minutes Yield: Approximately 4–5 cups Storage: Up to 3–4 weeks in an airtight container, if completely cooled and kept dry. Ingredients 2 tbsp oil 1 tsp cumin seeds A pinch of asafoetida (hing)

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Idly

anisha naina

Jun 17, 2009

2 min read

These traditional South Indian idlis are soft, fluffy, and light, made with fermented urad dal and idli rice batter. The secret to perfect idlis is grinding the urad dal until fluffy, fermenting the batter well, and steaming just until cooked.

Ingredients

Urad dal (whole or split, skinned) – 1 cup
Fenugreek seeds – 1 tsp
Idli rice – 4 cups
Salt – to taste
Water – as needed for soaking and grinding
Oil – for greasing the idli plates

Instructions

Wash the urad dal and fenugreek seeds together and soak them in plenty of water for at least 4 hours. In a separate bowl, wash the idli rice thoroughly and soak for at least 4 hours.

Drain the soaked urad dal and fenugreek seeds. Grind them in a wet grinder, adding water gradually as needed, until the batter becomes smooth, light, and fluffy. Transfer it to a large bowl.

Drain the rice and grind it with water as needed until smooth, with a very slight grainy texture if you prefer traditional idlis. Pour the rice batter into the bowl with the urad dal batter.

Mix both batters thoroughly using your clean hand or a sturdy spoon until evenly combined. Cover loosely and leave in a warm place overnight, usually 8–12 hours, or until the batter rises noticeably and looks airy. Fermentation time depends on room temperature.

Once fermented, gently stir the batter. Add salt to taste and mix without deflating it too much. Grease the idli molds lightly with oil and fill each mold about three-quarters full, leaving room for the idlis to rise.

Add water to the idli cooker and bring it to a steady boil. Place the filled idli plates inside, cover, and steam for about 10–12 minutes. Check doneness by inserting a toothpick into an idli; it should come out clean.

Turn off the heat and let the idlis rest for 2–3 minutes. Sprinkle a little water on the back of the plates if needed, then gently loosen the edges with a spoon and remove the idlis. Transfer them to an insulated container to keep warm.

Serving suggestions: Coconut chutney, Hot sambar, Medu vadai, Idli podi with sesame oil.

Masala Chai – Homemade Indian Spiced Tea

anisha naina

Jun 15, 2009

1 min read

Updated: 2 days ago

Enjoy a rich, aromatic cup of homemade Masala Chai infused with cardamom, cinnamon, cloves, black pepper, fennel, nutmeg, and fresh ginger. Simmering the spices releases their warm flavors, while milk and sugar create a comforting, creamy Indian tea.

Prep time: 5 minutes

Cook time: 15 minutes

Servings: 2 cups

Ingredients

3 green cardamom pods
4 black peppercorns
⅛ teaspoon fennel seeds
1 small piece of cinnamon
2 cloves
¼ teaspoon ground nutmeg
1 small piece of fresh ginger, crushed or grated
2 teaspoons black tea leaves
1¼ cups milk
1¼ cups water
Sugar, to taste

Instructions

Add the cardamom pods, peppercorns, fennel seeds, cinnamon, cloves, nutmeg, and fresh ginger to a mortar. Crush coarsely with a pestle to release their natural aromas. Avoid grinding them into a fine paste.

Bring 1¼ cups of water to a rolling boil in a saucepan. Add the crushed spices and ginger. Reduce the heat slightly and simmer for 5 minutes to develop a fragrant, flavorful spice infusion.

Add the black tea leaves and simmer for another 3–5 minutes, depending on how strong you prefer your chai.

Pour in the milk and add sugar to taste. Bring the mixture to a gentle rolling boil, watching carefully to prevent it from overflowing. Lower the heat and simmer for another 3–5 minutes, stirring occasionally.

Remove the saucepan from the heat. Strain the chai into cups using a fine-mesh strainer.

Serve hot with biscuits, rusk, or your favorite savory snack.

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