Ans Recipe Finder

Oil - 1 tsp Channa Dhal - 1 tsp Urad Dhal - 1 tsp Coconut - 1 tbsp., grated Ghee - 2 tbsp. Cashew - few Peppercorn - 1 tbsp., crushed coarsely Rice - 1 cup, cooked Salt Heat 1 tsp Oil in a skillet and dry roast Channa Dhal and Urad Dhal until light brown. Remove from heat and keep aside. Add Coconut gratings and roast until golden. Remove from heat and add to the Dhals. Allow this mixture to cool down completely and grind to a coarse powder. Heat Ghee in a large pan and tem

1 cup basmati rice – 200 grams ▢ 1 cup onions – thinly sliced or 1 medium to large onion ▢ 1 inch ginger – peeled ▢ 2 to 3 garlic cloves – small to medium-sized, peeled ▢ 1 green chilli or 1 teaspoon chopped green chilli ▢ ½ cup green peas use about ¾ to 1 cup of any mixed chopped vegetables – fresh or frozen ▢ ⅓ cup chopped french beans ▢ 5 to 6 curry leaves or 1 medium sized tej patta (Indian bay leaf) ▢ 3 to 4 cloves ▢ 3 to 4 green cardamoms ▢ 1 inch cinnamon ▢ 1 single st

Ghee - 2 tbsp. Basmati Rice - ¼ cup, washed and drained Milk - 4 cup Sugar - 1 cup Saffron - 1 tsp Cardamom powder - 1 tsp Cashew and Raisins - to garnish Heat 1 tsp Ghee in a medium pan and add the Rice. Sauté until you get a good aroma. Add 1 cup Milk to the Rice and bring to boil; Cook until Rice is done. Immerse a hand blender into the Payasam and mash the Rice to desired consistency. Add the remaining Milk along with Sugar, Cardamom and Saffron; bring to boil again

Basmati Rice - ½ cup Cloves - 6 Saffron - a pinch Ghee - 3 tbsp. Cardamom powder - 1 tsp Sygar - 1/2 cup Almonds, Cashew, Pistachios, Raisins - 2 tbsp. each for garnish Rinse ½ cup basmati rice in water till the water runs clear of starch and soak for 20 to 30 minutes in water. Later drain all the water and keep rice aside. In a 2 litre stovetop pressure cooker, pour 1 cup water. Add ⅛ teaspoon saffron strands (3 to 4 pinches). With a spoon stir, so that the saffron strands m

Rice - 1 cup Moong Dhal - 1/3 cup Ginger - 1 tsp, grated Peppercorn - 1 tsp Cumin seeds - 1 tsp Ghee - 3 tbsp. Cashew nut Curry Leaves Salt In a pressure cooker add the Rice along with Moong dhal, Ginger and 4 cups Water. Pressure cook for 8 whistles. In a mortar add the Peppercorn and Cumin seeds; crush using a pestle and keep aside. Heat Ghee in a small skillet. Temper Cashew nut and Curry leaves. Once the Cashews reach a golden color add the crushed Pepper Cumin mixture