Ans Recipe Finder | Personal Cooking Blog

Sticky Toffee Pudding

This recipe gives you a deeply moist, tender date cake with rich buttery toffee sauce, a hint of vanilla, and a lovely caramel flavor. The secret is to soften the dates properly, avoid overmixing the batter, and let the warm toffee sauce soak into the freshly baked cake. Serves 9–12 Prep: 20 minutes Bake: 28–35 minutes For the date cake 12 large Medjool dates (about 7 oz or 1 packed cup), pitted and chopped ¾ cup plus 1 tbsp boiling water 1 tsp baking soda 5 tbsp unsalted but

Indian Meat Puffs

These homemade meat puffs have crisp, buttery, flaky pastry with a spicy, aromatic kheema filling. The key to making them taste like Indian bakery puffs is to cook the masala until fragrant, keep the filling fairly dry, and bake the pastry until deeply golden. Makes approximately 12 medium puffs, depending on how you cut the pastry For the kheema filling 1 cup cooked kheema (ground chicken, lamb, or beef) 1 medium onion, finely minced 2 tsp ginger-garlic paste 1 green chilli,

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 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, for deep-frying

Carrot Poriyal

Ingredients: Oil - 1 tbsp. Mustard - 1 tsp Urad Dhal - 1 tsp Curry Leaves Onion - 1/2 cup, diced Green Chilli - 2, diced Carrot - 2 cup, diced Salt Coconut - 1/4 cup, grated Instruction: Heat Oil in a medium pan. Temper Mustard, Urad dhal and Curry Leaves. Saute Onion and Green Chilli until the Onion just turns translucent. Add the diced Carrots and season with required Salt. Sprinkle little Water and cook closed for 10 min on medium heat until the Carrots are cooked thro

Channa Masala

A flavorful North Indian channa masala with tender chickpeas simmered in a rich, tangy tomato-onion gravy. This enhanced version builds on your original recipe with deeper spices, a thicker gravy, and the perfect balance of heat and sourness. Prep time: 15 minutes Cook time: 35–45 minutes Servings: 3–4 For the chickpeas 1 cup dried chickpeas (channa), soaked overnight Water for soaking and pressure cooking Salt to taste 1 black tea bag (optional, for a darker Punjabi-style co

Khichdi

Bangladeshi-style khichuri is aromatic, rich, and comforting, with toasted moong dal, fragrant spices, green chilies, and ghee. This enhanced version keeps your original ingredients while adding a few traditional Bengali touches for deeper flavor. Prep time; 35 minutes Cook time: 25–30 minutes Servings: 5–6 Ingredients: 2 cups rice (short- or medium-grain rice works well) 1 cup split yellow moong dal 3 tbsp ghee and oil combined 1/8 tsp asafoetida (hing) 1 tsp cumin seeds 1 t

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 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 as

Thandai

Thandai is a rich, refreshing Indian milk-based drink made with almonds, cashews, pistachios, aromatic spices, fennel, rose petals, and saffron. This traditional North Indian beverage is especially popular during Holi and summer celebrations. Soaking and grinding the nuts and spices together creates a creamy, flavorful drink with a delicate balance of sweetness and fragrance. Preparation Time: 20 minutes Soaking Time: 2 hours or overnight Chilling Time: 3 hours Servings: 6–8

Chicken Curry - Maharastrian style

A traditional Maharashtrian-style chicken curry, known for its spicy, aromatic gravy made with roasted coconut, onions, and Maharashtrian kala masala. This homestyle curry pairs beautifully with bhakri, chapati, or steamed rice. Total time: 50 minutes Servings: 4 For the chicken Chicken – 2 lb (900 g), bone-in pieces Onion – 2 medium, finely chopped Tomato – 1 medium, chopped (optional) Ginger-garlic paste – 1½ tbsp Turmeric powder – ½ tsp Red chili powder – 1–2 tsp, to taste

Mac & Cheese Casserole

Ingredients 1 pound (450 g) elbow macaroni 8 tablespoons unsalted butter (4 ounces; 113 g), divided 3 tablespoons all-purpose flour (3/4 ounce; 24 g) 3 cups (710 ml) whole milk 1 1/2 pounds grated sharp cheddar cheese (680 g; 6 cups), see notes 1 teaspoon (5 ml) hot sauce, such as Frank's RedHot 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume 1/2 teaspoon mustard powder 1/4 teaspoon garlic powder 8 ounces grated Gruyère cheese (225 g; 2 cups

Brownies

Rich, decadent, and irresistibly chocolatey, these triple chocolate walnut brownies are a chocolate lover's dream! Made with melted butter, generous amounts of chocolate, crunchy walnuts, and a hint of coffee, they have a rich, fudgy center with a slightly crisp top and delicious bites of melted chocolate throughout. A perfect bakery-style brownie for parties, holidays, or anytime you crave an indulgent chocolate treat. Ingredients: Unsalted Butter – 1 lb. (4 sticks) Semi-Swe

Bhajji

A delicious assortment of Indian street-style bhajjis made with a spiced gram flour batter. Crispy and golden on the outside, soft and flavorful inside, these bhajjis are perfect as an evening snack, especially when served hot with chutney, chaat masala, and onion salad. For the Bhajji Batter Besan (Gram Flour) – 2 cups Maida (All-Purpose Flour) – 2 tbsp. Rice Flour – 2 tbsp. Baking Soda – 1/4 tsp. Asafetida – 1/4 tsp. Turmeric Powder – 1/4 tsp. Red Chilli Powder – 1/2 tsp. C

Almond Cashew Burfi

A rich, melt-in-your-mouth nut burfi made with ground almonds, cashews, evaporated milk, and butter. A few adjustments to the cooking process will help achieve a smooth, creamy texture, enhance the nutty flavor, and ensure the burfi sets beautifully without becoming too hard. Ingredients Butter – 4 tbsp Evaporated milk – 1 can (12 oz) Almonds – 1 cup, finely ground Cashews – 1 cup, finely ground Sugar – 1 cup Cardamom powder – ½ tsp (optional, but recommended) Saffron – a few

Potato Roast

A delicious South Indian-style potato roast with crispy edges, soft centers, and a flavorful coating of chili powder, turmeric, and curry leaves. Perfect with sambar rice, rasam rice, curd rice, or chapati. Total time: 30 minutes Servings: 4 Ingredients Potatoes – 4 medium Oil – 3 tbsp Mustard seeds – ½ tsp Cumin seeds – ½ tsp Urad dal – 1 tsp (optional) Curry leaves – 1 sprig Turmeric powder – ¼ tsp Red chili powder – 1 tsp Coriander powder – 1 tsp Sambar powder – ½ tsp (opt

Okra Curry

A delicious South Indian-style okra curry made with freshly ground coconut, spices, and curry leaves. It pairs wonderfully with steamed rice, dosa, or chapati. Total time: 35 min Servings: 4 Difficulty: Easy For the curry Okra (ladies' finger) – 500 g, chopped Onion – 1 medium, finely chopped Tomato – 1 medium, chopped Green chilies – 2 Tamarind – small lemon-sized piece, optional Mustard seeds – ½ tsp Cumin seeds – ½ tsp Curry leaves – 1 sprig Turmeric powder – ¼ tsp Red chi

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Kaala Jamun

anisha naina

Jul 7, 2009

2 min read

Prep time: 25 minutes

Cook time: 30 minutes

Makes: 12–15 pieces

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, for deep-frying

For the sugar syrup

2 cups sugar
2 cups water
4 green cardamom pods, lightly crushed
1 tsp rose water (optional)
A few strands of saffron (optional)
1 tsp lemon juice

Instructions

Combine sugar and water in a saucepan. Bring to a boil and simmer for 5–7 minutes until slightly sticky but not thick. Add cardamom, saffron and lemon juice. Stir in rose water and keep the syrup warm.

Mix milk powder, flour and baking soda. Add ghee and rub it into the mixture. Gradually add yogurt to form a soft, smooth dough. Add a little milk if necessary. Do not knead too much. Rest for 5–10 minutes.

Grease your palms lightly and roll the dough into 12–15 smooth balls or oval shapes. Make sure there are no cracks, as cracks can cause the jamuns to break while frying.

Heat oil over low to medium-low heat. Fry the balls slowly, turning gently, for about 8–12 minutes or until deeply browned. For the characteristic kaala jamun color, cook them longer than regular gulab jamuns, without burning the outside.

Let the fried jamuns rest for 2–3 minutes, then add them to warm—not boiling—sugar syrup. Soak for at least 2 hours so the syrup reaches the center. Serve warm or chilled.

Serve with chopped pistachios, almonds or a few saffron strands for a festive finish.

Carrot Poriyal

anisha naina

Jul 6, 2009

1 min read

Updated: 3 days ago

Ingredients:

Oil - 1 tbsp.
Mustard - 1 tsp
Urad Dhal - 1 tsp
Curry Leaves
Onion - 1/2 cup, diced
Green Chilli - 2, diced
Carrot - 2 cup, diced
Salt
Coconut - 1/4 cup, grated

Instruction:

Heat Oil in a medium pan.

Temper Mustard, Urad dhal and Curry Leaves.

Saute Onion and Green Chilli until the Onion just turns translucent.

Add the diced Carrots and season with required Salt. Sprinkle little Water and cook closed for 10 min on medium heat until the Carrots are cooked through.

Garnish with grated Coconut and turn off heat.

Channa Masala

anisha naina

Jul 5, 2009

2 min read

Updated: 3 days ago

Prep time: 15 minutes

Cook time: 35–45 minutes

Servings: 3–4

For the chickpeas

1 cup dried chickpeas (channa), soaked overnight

Water for soaking and pressure cooking

Salt to taste

1 black tea bag (optional, for a darker Punjabi-style color)

1 bay leaf and 1 small cinnamon stick (optional)

For the masala gravy

2 tbsp oil

1 tsp cumin seeds

1 large onion, finely chopped

2 tsp ginger-garlic paste

2 medium tomatoes, finely chopped or pureed

1/2 tsp turmeric powder

1 tsp red chili powder, adjusted to taste

1/2 tsp garam masala

2 tbsp channa masala powder

1 tsp amchur (dry mango) powder

2 green chilies, slit

1 tsp coriander powder (optional)

1/2 tsp roasted cumin powder (optional)

Salt to taste

1–1 1/4 cups reserved chickpea cooking water or plain water

For finishing

2 tbsp chopped fresh cilantro

1/2–1 tsp fresh lemon or lime juice, to taste

1 tsp ghee (optional)

Fresh ginger juliennes (optional)

Instruction:

Rinse the chickpeas and soak them in plenty of water for 8–12 hours. Drain and transfer to a pressure cooker with fresh water, salt, and the optional bay leaf and cinnamon stick. Add a tea bag if desired for a darker color. Pressure-cook until the chickpeas are completely tender, following your cooker's instructions. Remove the tea bag and whole spices. Reserve the cooking liquid.

Heat the oil in a heavy-bottomed pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds without burning.

Add the chopped onion and cook for 7–9 minutes until golden brown. Add the ginger-garlic paste and sauté for another 1–2 minutes until fragrant and the raw smell disappears.

Add the tomatoes and cook uncovered or partially covered for 8–10 minutes, stirring occasionally, until soft and thick. Mash the tomatoes as they cook. Continue until the mixture darkens slightly and oil begins to separate at the edges.

Lower the heat. Add turmeric, chili powder, channa masala powder, garam masala, and optional coriander and roasted cumin powders. Stir for 30–60 seconds. Add a splash of chickpea cooking liquid if the masala sticks to the pan.

Add the cooked chickpeas, slit green chilies, and 1 cup of reserved cooking liquid. Mix well and bring to a gentle boil. Simmer uncovered for 15–20 minutes, stirring occasionally. Add more liquid if needed.

Mash a small ladleful of chickpeas against the side of the pan and stir them back into the gravy. Add the amchur powder, taste, and adjust salt and spice. Finish with chopped cilantro, lemon or lime juice, and optional ghee. Rest for 5 minutes before serving.

Best accompaniments: Kulcha, Bhatura,Poori, Roti

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