Ans Recipe Finder

Ladies Finger - 1 lb., sliced vertically into 4 pieces Turmeric - ½ tsp Chilli powder - 1 tsp Coriander powder - 1 tsp Cumin powder - 1 tsp Garam masala - 1 tsp Amchur powder - 1 tsp Chaat masala - 1 tsp Besan - 1/2 cup Rice flour - 1 tsp. Salt Oil Take all your sliced okra in a big bowl. Now sprinkle all the spice powders one by one on the sliced okra. Season with salt according to taste. With a spoon or spatula, gently mix the spice powders with the okra. Sprinkle the besa

Ghee + Oil - 3 tbsp. Whole Garam Masala - Cinnamon - 1 stick, Clove - 4, Cardamom - 2, Bay Leaf - 1, Star Anise - 1 Cumin seeds - 1 tsp Onion - 1, chopped Green Chilli - 2, slit Ginger Garlic Paste - 2 tsp Mixed Vegetables - Potato - 1, diced, Carrot - 1, diced, Peas - 1/4 cup, Cauliflower - 1/4 cup florets, Beans - 1/4 cup, diced Salt & Pepper Rice - 2 cups (Seeraga Samba or Basmati), soaked in water for 30 min. Milk - 1 cup Lemon Juice Cilantro Heat ghee and oil in a pres

Meat - 1 lb., minced (Chicken or Mutton) or Paneer Garam Masala - 1 tsp Ginger Garlic Paste - 2 tsp Salt Onion - 1 Tomato - 1 Green Chilli - 2 Garlic - 2 Oil - 2 tbsp. Turmeric - 1 tsp Cumin Powder - 1 tsp Coriander Powder - 1 tsp Chilli Powder - 1 tsp Chaat Masala - 1 tsp Carrot - 1, grated Lemon Juice - 2 tsp Cilantro Paratha - 4 Egg - 1, whisked Green Chutney - 1/4 cup Marinate the meat with garam masala, ginger garlic paste, and required salt. Keep aside in the refrigerat

Lemon juice - 1 cup Water - 2 cups Sugar - 2 cups Ginger - a small piece Salt Peel the ginger and crush it coarsely using a mortar and pestle. Combine sugar, water, and ginger pieces in a pot and boil until the sugar reaches a one-string consistency. Turn off the heat, cover, and let it cool completely. Remove the ginger. Add a pinch of salt. Strain the fresh lemon juice and mix it with the sugar syrup. The lemon syrup is now ready. Store it in a clean glass bottle. When serv

Chicken Leg and Thighs - 4 Potato - 4, finger slices Olive Oil - 6 tbsp. Sumac - 2 tbsp. All spice - 2 tsp Coriander powder - 2 tsp Garam Masala - 2 tsp Ginger Garlic paste - 2 tbsp. Pepper - 1 tsp Salt Onion - 2, finger slices Cilantro - 1/4 cup, diced Lemon wedges Adjust oven rack to upper-middle position. Heat oven to 425°F On a rimmed baking sheet, combine chicken and potatoes. Drizzle with oil and sprinkle evenly with sumac, allspice, coriander, garam masala, ginger garl

Strawberry - 2 cup, chopped Sugar - 1 1/2 cup Lemon juice - 2 tsp In a wide saucepan, combine Sugar and Lemon juice; bring to a slight boil. Switch to medium heat and add the Strawberries. Allow the Sugar to melt and cook until it forms a jelly consistency. Turn off stove and allow the Jam to cool down completely. Transfer to a sterilized glass jar and refrigerate. Tastes great with toast!

Kheema - 1 lb. Oil - 1 tbsp. Garam Masala - 1 tsp Garlic - 4 cloves, minced Green Chili - 3, minced Salt Cheddar - 8 slices Butter lettuce - 8 leaves Tomato - 4, thin slices Onion - 4, thin slices Mayonnaise Ketchup Potato or Pretzel Buns - 4, split In a large bowl, add the kheema and season with oil, garam masala, garlic, green chili, and required salt. Form the kheema into four 1/4 inch-thick burgers. Heat a large nonstick griddle or cast-iron skillet over moderately high h

Milk - 1 cup Butter / Olive oil - 1/4 cup Vegetable shortening - 3 tbsp. Sugar - 1/4 cup Honey - 2 tbsp. Egg - 1 Salt AP Flour - 3 1/2 cups Yeast - 2 1/4 tsp Combine milk, butter/olive oil, vegetable shortening, sugar, honey, egg, salt, AP flour, and yeast in a large bowl. Mix well and knead for 10-15 minutes until the dough is elastic. Transfer the dough into a well-oiled bowl. Cover with a towel or plastic wrap and let rise for 1 hour in a warm place, until the dough has do

Masal Vadai is a very popular South Indian snack. It is usually prepared by soaking Dhal in Water and then grinding it to a coarse paste. The Dhal is then seasoned with South Indian spices, Onion, Green Chilli and Curry leaves. Then prepared mixture is then made into small dumplings and deep fried in Oil. A perfect company for Chai any day . . Bengal Gram Dhal – 2 cup, soaked in Water with 2 Dry Red Chilli for at least 3 hours and drained Fennel Seeds - 1 tsp Onion – 1, di

Ghee - 2 tbsp. + 3 tbsp. Cashew - 1 tbsp. Raisin - 1 tbsp. Carrot - 6, grated Milk - 2 cups Sugar - 1 cup Khoya - 1/2 cup or Condensed Milk Cardamom powder - 1 tsp Roast cashews and raisins in 2 tbsp. of ghee and keep aside. In a pressure cooker, add grated carrots and milk, then pressure cook for 2 whistles. Let the pressure release naturally before opening the lid. Set the heat to medium and continue cooking the carrot mixture. Add sugar and khoya; mix thoroughly. Stir cont

Coconut Oil - 1 tbsp. Mustard - 1 tsp Urad dhal - 1/4 tsp Dry Red Chilli - 2 Curry leaves Pearl Onion - 1/2 cup, diced Green Chilli - 4, minced Tapioca - 2 cup, steamed and cubed Turmeric - 1 tsp Salt Coconut - 2 tbsp., grated Heat Coconut Oil in a medium pan. Temper Mustard, Urad dhal, Dry Red Chilli and Curry leaves. Add Onion and Green Chillies, sauté until they begin to soften. Add cooked Tapioca and season with Turmeric and required Salt. Add the grated Coconut and mix

Coconut Paste: Coconut - 1 cup, grated Cashews - 10 Ginger - a small piece Garlic Cloves - 6 Fennel Seeds - 1 tbsp. Blend coconut, cashews, ginger, garlic, fennel, and water into a smooth paste. Curry: Oil - 3 tbsp. Bay Leaves - 2 Cardamoms - 3 Cinnamon Stick - 1 Cloves - 3 Chopped Onion - 1 Turmeric Powder - 1 tsp Chilli Powder - 1 tsp Chopped Tomato - 1 Curry Leaves Green Chillies - 2, slit Green Peas - 2 lb. Water - 1 cup Salt Heat oil and add bay leaves, cardamoms, cinnam

Mustard Oil - 1/2 cup Bay Leaf - 2 Cardamom - 3 Cinnamon - 2 Clove - 4 Black Pepper - 4 Onion - 1/2 cup Ginger Garlic Paste - 2 tsp Mutton - 1 lb. Chilli Powder - 1 tsp Coriander Powder - 1/2 tsp Cumin Seeds - 1/2 tsp Salt & Pepper Yogurt - 1/2 cup Garam Masala - 1 tsp Fried Onion - 1/2 cup Kewra Essence - 1/2 tsp Heat mustard oil in a large pan and add whole garam masala for tempering. Sauté the onion until golden. Add ginger garlic paste and cook until the raw smell is gone

Coconut - 1 cup, grated Roasted Channa Dhal - 1/4 cup Green Chili - 4 Tamarind - a small piece Cumin seed - 1 tsp Ginger - a small piece Garlic - 2 cloves Cilantro (optional) Salt For Tempering: Oil - 1 tbsp. Mustard seeds - 1 tsp Urad Dal - 1/2 tsp Asafoetida - 1/8 tsp Shallots - 1, chopped Curry Leaves Red Chili - 2 Place the coconut in a blender with roasted channa dal, green chili, tamarind, cumin, cilantro (optional), ginger, garlic, and required salt. Blend this mixture

Cardamom - 3 pods Ginger - a small piece Tea leaves - 2 tsp Milk - 1 cup Sugar - to taste Place cardamom and ginger in a mortar. Use the pestle to crush them and set aside. In a pot, bring 1 cup of water to a boil. Add the crushed mixture and let it boil for approximately 5 minutes. Next, add the tea leaves to the boiling mixture and continue boiling for another 5 minutes. Add milk, allowing it to reach a rolling boil. Stir in sugar and lower the heat. Let the milk simmer for