Ans Recipe Finder

Coconut gratings – 1 cup Jaggery powdered – 1 cup Moong Dal (Payatham Paruppu) – 1/4 cup Ghee – 2 to 3 tablespoons Cardamom Powder – 1/2 teaspoon Cashew Nuts – few In a kadai put the moong dal and dry fry till it becomes light brown. Remove and allow to cool. Same kadai put little ghee and fry the cashew nuts and keep it aside. Put the fried dal in a mixie jar and grind it to a fine powder. Add coconut gratings to the dal powder and grind it again to a smooth paste adding req

Coconut - 1/4 cup Green Chilli - 2 Fennel Seeds - 1 tsp Turmeric - 1 tsp Chilli powder - 1 tsp Coriander powder - 2 tsp Oil - 2 tbsp. Bayleaf - 1 Cinnamon - a small pc Clove - 4 Cardamom - 2 Curry Leaves Onion - 1, chopped Ginger Garlic paste - 1 tsp Tomato - 1, chopped Chicken - 1 lb. Salt In a blender add the Coconut along with Green Chilli, Fennel seeds, Chilli powder and Coriander powder. Grind this mixture to a smooth paste. Heat Oil in a pressure cooker. Temper Whole

Medium Grain Rice – 1 cup (we used Sona Masoori) Grated Coconut – 1/4 cup (optional) Salt – to taste Water (for grinding) – 3/4 cup Additional Water – 1.25 cups Wash and soak Rice in water for 5-6 hours. Drain the Water and transfer the Rice to a grinder. Add the Coconut and 1/4 cup fresh Water. Grind, adding a little Water at a time. ip: adding less Water in the beginning, helps grind better. Once the batter is ground fine, transfer to a bowl and add additional Water. Total

Coconut Oil - 2 tbsp. Mustard - 1 tsp Urad Dhal - 1/2 tsp Channa Dhal - 1 tsp Ground Nut - 1 tbsp. Cashew Asafetida - 1/4 tsp Red Chilli - 2 Curry Leaves Coconut - 1 cup, grated Rice - 1 cup, cooked Green Chilli - 4 Salt Heat Coconut Oil in a large pan. Temper Mustard, Urad Dhal, Channa Dhal, Ground Nut, Cashew, Asafetida, Red Chilli and Curry Leaves. Saute until the Dhals turn golden. Add the grated Coconut and fry for 30 sec. Add cooked Rice to this and mix well. Season