Ans Recipe Finder

Cardamom - 3 Peppercorn - 4 Fennel seeds - 1/8 tsp Cinnamon - a small piece Clove - 2 Nutmeg - 1/4 tsp Ginger - a small piece Tea leaves - 2 tsp Milk - 1 1/4 cup Sugar - to taste Place Cardamom, Peppercorn, Fennel seeds, Cinnamon, Clove, Nutmeg, and Ginger in a mortar. Use a pestle to crush the ingredients and set aside. Bring 1 1/4 cup of Water to a rolling boil in a pot. Add the crushed ingredients and boil for about 5 minutes. Next, add Tea leaves to the boiling mixture an

Milk - 4 cup Lemon juice - 3 tbsp. Corn Flour - 1 tsp Sugar - 1 cup Heat Milk in a heavy bottom pan. Once the milk comes to a rolling boil, turn off heat and add 1/2 cup Water to bring down the temperature. Add Lemon juice till the Milk curdles. Drain the curdled Milk using a cheese cloth. You are now left with soft Paneer. Take the soft Paneer in a plate and add Corn flour to it. Mash the Paneer with your hands until it is soft and smooth. Make small balls from the mixture

Milk - 1 cup Condensed Milk - 1/4 cup Avocado - 1/2 Coffee - 1/4 cup Salt - a pinch Chocolate syrup (for drizzling) Combine whole milk, condensed milk, avocado, ice cubes, coffee, and salt in a blender. Blend at high speed until smooth, for 30 seconds to 1 minute; if the shake is too thick, add more milk to slightly thin it out. If you like, drizzle chocolate syrup inside the serving glasses, then pour the shake evenly into the glasses, and serve.

Basil Seed – ½ tbsp. Falooda Sev – 1/3 cup Milk – 4 cup Condensed Milk - 1/4 cup Cardamom Powder – 1 tsp Sugar – 1 ½ tbsp. Rose Syrup – 6 tbsp. Vanilla Ice Cream – 4 scoop Pistachio, Cashew, Raisin, Almond – 1 tsp. each, for garnish, sliced Mixed fruits - 1 ½ cup (Apple, Mango, Banana, Kiwi, Grapes, Dates) Tutti Fruity - 3 tbsp. Jell-O Soak the Basil Seeds in water for a minimum of 30 minutes, longer is better. Drain and keep aside. Heat 2 cups of Water in a pan and bring t

Cardamom - 3 pods Ginger - a small pc Tea leaves- 2 tsp Milk - 1 cup Sugar - to taste In a mortar, add Cardamom and Ginger. Crush using the pestle and keep aside. Bring 1 cup Water to boil in a pot. Add the crushed ingredients and let boil for about 5 mins. Now, add the Tea leaves to the boiling ingredients and let boil for another 5 mins. Add in Milk, and let the Milk come to a rolling boil. Now stir in Sugar and reduce the heat. Let the Milk simmer for about 5 mins. R

Milk - 4 cup Lemon Juice or Vinegar - 1 to 2 tsp Salt Bring Milk to boil over medium heat; stirring frequently so that it does not boil over. Reduce heat and add in Lemon Juice and a pinch of Salt; mix well; the Milk begins to curdle. Once the Milk has curdled completely turn off heat. Sieve the mixture using Cheesecloth placed in a large colander; reserving Whey water if needed. Squeeze gently to remove excess moisture. Place this Paneer bundle on a slotted tray; followed

Almonds - 40 Milk - 4 cups Saffron - 1/2 tsp, soaked in hot water for 30 minutes Cardamom Powder - 1/2 tsp Nutmeg Powder - a pinch Sugar Rose essence Soak the almonds in hot water for about 20 minutes. Blanch the almonds, slice around 10 of them, and set aside. Place the remaining almonds in a blender and grind them into a smooth paste with 2-3 tbsp of milk. Bring the milk to a rolling boil in a heavy-bottomed pot. Simmer the milk on low heat for 10-12 minutes, stirring occas