Ans Recipe Finder | Personal Cooking Blog

Burfi

Butter - 4 tbsp Evaporated Milk - 1 can Almond - 1 cup, ground Cashew - 1 cup, ground Sugar - 1 cup Melt the butter in a sauce pan. Add Evaporated Milk and bring to boil stirring continuously. Once the Milk is boiled , simmer it till the Milk thickens.Then add the ground Almond and Cashew nuts along with Sugar.Stir well and cook for another 8 min on low flame. Pour the mixture into a flat dish lined with parchment paper and spread evenly using a spatula.Allow to cool down an

Vada Pav

A popular Mumbai street-food snack made with spicy mashed potato fritters, soft pav buns, green chutney, and spicy dry garlic chutney. Prep time: 20 minutes Cook time: 25 minutes Servings: 6 vada pav 1. For the potato filling 3 medium potatoes, boiled and mashed 1 tbsp oil 1 tsp mustard seeds ½ tsp cumin seeds 8–10 curry leaves 1–2 green chilies, finely chopped 1 tbsp ginger-garlic paste ¼ tsp turmeric powder 2 tbsp chopped cilantro 1 tbsp lemon juice Salt to taste A pinch of

Sago Kichadi

Sabudana khichdi is a popular Indian dish made with soaked sago pearls (tapioca), potatoes, roasted peanuts, green chilies and cumin. It is soft, flavorful and especially popular as a fasting dish. Prep time: 4–6 hours soaking Cook time: 15 minutes Servings: 2–3 Ingredients 1 cup sabudana (sago pearls) 1 medium potato, peeled and diced ½ cup roasted peanuts, coarsely crushed 2 green chilies, finely chopped 1 tsp cumin seeds 2 tbsp oil or ghee 8–10 curry leaves (optional) ½ ts

Kaala Jamun

Kaala Jamun is a rich Indian sweet similar to gulab jamun, but darker in color, with a slightly caramelized exterior and a soft, melt-in-your-mouth center. It tastes delicious soaked in fragrant sugar syrup. Prep time: 25 minutes Cook time: 30 minutes Makes: 12–15 pieces Ingredients: For the jamuns 1 cup milk powder ¼ cup all-purpose flour (maida) 2 tbsp ghee ¼ tsp baking soda ¼ cup thick yogurt, approximately (add gradually as needed) 1–2 tbsp milk, if needed Oil or ghee, fo

Welcome to my world of Yummy cooking and Delicious eating. .

Kali Dhal

anisha naina

Jul 14, 2009

0 min read

https://www.youtube.com/watch?v=mbUn37dbVg0

Khichdi

anisha naina

Jul 13, 2009

1 min read

Rice - 2 cups

Moong Dal - 1 cup

Ghee and Oil - 3 tbsp

Asafoetida - 1/8 tsp

Cumin - 1 tsp

Turmeric - 1 tsp

Onion - 1, sliced

Green Chili - 2, slit

Ginger Garlic Paste - 2 tsp

Tomato - 1, diced

Salt

Cilantro

In a large bowl, combine the rice and dal; wash thoroughly and soak for about 30 minutes.

Heat the ghee and oil in a pressure cooker.

Temper with asafoetida, cumin seeds, and turmeric; sauté for 30 seconds.

Add onion and green chili; cook until they become translucent.

Add ginger garlic paste and cook until the raw smell disappears.

Add tomato and cook covered until they soften.

Add the soaked rice and dal, stirring well until the oil coats all the rice. Season with the necessary salt.

Add 5 cups of water and bring to a boil. Add a handful of cilantro and pressure cook for 1 whistle, then simmer for 12 minutes.

General Tso's Chicken

anisha naina

Jul 10, 2009

1 min read

Sesame Oil - 1 ½ tsp

Egg White - 1

Soy Sauce - ¼ cup + 1 tbsp.

Corn Starch - ¼ cup + 3 tbsp.

Chicken Thigh - 1 lb., cubed

Chicken Broth - 1 cup

Chilli Garlic Sauce - 1 tbsp.

Sugar - 3 tbsp.

Oil

Ginger - 2 tbsp. minced

Garlic - 2 clove, minced

Scallion - 4, sliced

Broccoli, steamed

Rice, cooked

In a bowl whisk together Chicken Broth, Chilli Garlic Sauce, Sugar, ¼ cup Soy Sauce and 1 tbsp. Corn Starch. Keep aside. Heat 1 tbsp. Oil in a saucepan. Add Ginger and Garlic, cook until fragrant. Add the Sauce mixture and cook until thickened. Keep warm in simmer.

In another bowl combine Sesame Oil with Egg White, Soy Sauce and Corn Starch. Add the Chicken and stir to coat. Rest aside for 30 min. Deep fry the Chicken in hot Oil until golden.

Transfer the fried Chicken pieces to the Sauce mixture and give a good mix. Serve hot with steamed Broccoli and Rice.

13 4 5