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1
- 1 moong dal, soaked for 2 hours (1)
- 1 tsp of salt and mix. Then, add 1 cup of water and sauté on low flame until the oil separates from the masala. (1)
- 1.5 cashew nuts, thinly sliced (1)
- 1.5 chili powder (1)
- 1.5 coriander powder (1)
- 1.5 of coconut milk (1)
- 1.5 salt (3)
- 1.5 salt or to taste (1)
- 1.5 thick coconut milk (1)
- 10-12 of bread (1)
- 15 tamarind soaked in hot water for 15 mins (1)
2
A
- A few chopped coriander leaves (2)
- A few coriander leaves (1)
- A few curry leaves (13)
- A few mint leaves (2)
- A handful of coriander leaves (4)
- A handful of curry leaves (1)
- A handful of mint leaves (4)
- A little ghee (1)
- A little milk (2)
- A little water (1)
- A little water to grind (1)
- A pinch of baking soda (2)
- A pinch of cardamom powder (1)
- A pinch of garam masala (1)
- A pinch of garam masala powder (1)
- A pinch of hing (1)
- A pinch of kesari powder (1)
- A pinch of saffron (4)
- A small piece of cinnamon (1)
- Add 1 1/2 tablespoon of urad dhal and keep frying at low heat. Immediately, at 3 cloves of garlic and fry keeping in mind that fire should be at low flame always. (1)
- Add 1 cup of water, 1 tsp of oil, and 1/2 tsp turmeric powder. (1)
- Add 1 cup of yogurt, stirring on low flame for 2 minutes, then adjust the flame to medium and sauté for another 5 minutes. (1)
- Add 1 cup yogurt and cook until oil separates. (1)
- Add 1 sliced onion and curry leaves. Sauté on medium flame for 2-3 minutes. Set aside. (1)
- Add 1 tbsp ginger garlic paste and sauté until the onions turn light golden brown. (1)
- Add 1 tbsp of ginger garlic paste and sauté for 2 minutes on low flame. (1)
- Add 1 tbsp of shredded cheese of your choice and cook for another 30 seconds before switching off the flame. (1)
- Add 1 tbsp of the ground chilli paste, 1 tsp of ground ginger, coriander leaves, curry leaves, melon seeds, and chopped cashew nuts. Mix well until everything is well combined. (1)
- Add 1 teaspoon of salt and mix well. Gradually pour in 1 1/2 cups of water while continuously stirring to avoid lumps. (1)
- Add 1 thinly sliced capsicum and stir briefly, cooking for minute on low flame. (1)
- Add 1 tsp chili powder, 1/4 tsp turmeric powder, and coriander leaves to the onion mixture, sauté for 2-3 minutes. (1)
- Add 1 tsp chili powder, 2 tsp coriander powder, and 1 tsp garam masala. Mix well. (1)
- Add 1 tsp of chili powder and 2 tsp of coriander powder. Sauté on low flame for 2 minutes. (1)
- Add 1 tsp of chilli powder along with 1 1/4 tsp of salt and fry in the medium flame for another 2 minutes. (1)
- Add 1 tsp of salt and the roasted vermicelli. (1)
- Add 1 tsp of salt or to taste and mix until well combined. (1)
- Add 1 tsp of salt to the flour and give it a light mix. (1)
- Add 1 tsp of sugar and garnish with chopped coriander leaves. (1)
- Add 1.5 tsp of salt (or to taste) and mix well. Then add the coconut milk and tamarind mixture to the pan and give it a light stir. Cover and cook on low flame for 6-7 minutes until the raw smell goes away. (1)
- Add 1.5 tsp salt, the ground chilli paste, the onion mixture, 2 tbsp grated carrot, 1/4 cup green peas (optional), chopped coriander leaves and mix well. (1)
- Add 1/2 cup of sago to the boiling water. It's important to add the sago when the water is boiling. (1)
- Add 1/2 cup of water to the pan and mix well. (1)
- Add 1/2 cup water to the tamarind and soak it for 15 minutes. Once soaked, squeeze the tamarind pulp to extract the water and set it aside. (1)
- Add 1/2 kg of your chosen fish. Mix lightly and cover. Cook on low flame for 5 minutes. (1)
- Add 1/2 tsp mustard seeds, 1/2 tsp urad dal, and 1 tbsp chana dal and ginger garlic paste. Sauté for 1 minute on low flame. (1)
- Add 1/2 tsp of baking soda and boil the eggs for 3 minutes. (1)
- Add 1/2 tsp of the cumin seeds, the chopped onions and green chilli. (1)
- Add 1/2 tsp salt and 1 tsp crushed kasuri methi. Mix well. (1)
- Add 1/2 tsp turmeric powder and 3/4 tsp salt to the batter. Mix thoroughly. (1)
- Add 1/4 cup of water and cook on low flame for another 4 minutes until the oil separates from the masala. (1)
- Add 1/4 cup of water and mix with your hand. The mixture will start to thicken. (1)
- Add 1/4 tsp of mustard seeds and let it crackle. (1)
- Add 1/4 tsp of salt and 1 tsp of cardamom powder, ensuring everything is well combined. (1)
- Add 1/4 tsp salt. (1)
- Add 10 dried red chillies in a bowl and pour hot water and soak them for about 15 mins. Strain the water. In a mixer jar, add in the soaked dried chillies and a little water to grind into a smooth paste. (1)
- Add 100g of chopped brinjal and sauté well. (1)
- Add 100g of semolina to the ghee and stir continuously for about 10 minutes until it turns golden brown. (1)
- Add 150 g sliced onions along with the 3 cloves of minced garlic (1)
- Add 2 bay leaves, 2 cinnamon sticks, and 4 star anise. Roast until fragrant. (1)
- Add 2 chopped tomatoes and 1 green chilli, stirring well. (1)
- Add 2 cups of hot water and simmer the mixture for 2-3 minutes. (1)
- Add 2 cups of soaked and drained basmati rice. (1)
- Add 2 cups of the reserved mutton stock and mix thoroughly. Cover the pan with a lid and let it simmer for 10 minutes, stirring occasionally to ensure even cooking. (1)
- Add 2 cups of water and cook on medium flame for about 15 minutes, stirring occasionally. (1)
- Add 2 green chillies and sauté for a few seconds. (1)
- Add 2 sliced onions to the pot and sauté for a few seconds. (1)
- Add 2 slit green chillies, 1/2 kg cubed potatoes, and 1/2 tsp turmeric powder. Sauté for 3 minutes on medium flame. (1)
- Add 2 sprigs of curry leaves and sauté again. Then add 2 tsp of chili powder and sauté on low flame for a minute. (1)
- Add 2 tbsp ginger garlic paste and mix well. (1)
- Add 2 tbsp of oil to another wok, once the oil become hot, in a low flame add the minced garlic and ginger and fry for a minute. (1)
- Add 2 tsp of black pepper powder and mix well. Cook on low flame for another 5 minutes. (1)
- Add 2 tsp of chilli powder and sauté on low flame for 2 minutes. (1)
- Add 2 tsp of ginger garlic paste and cook on low flame for about 5 minutes. (1)
- Add 2 tsp of oil to the mixture and thoroughly coat the prawns. (1)
- Add 2 tsp salt and adjust seasoning if needed. Mix well. (1)
- Add 2 tsp salt and mix again. (1)
- Add 2 tsp salt and mix well. Add the chopped mint leaves and coriander leaves. Sauté for a few seconds. (1)
- Add 20 shallots and 6 green chillies. (1)
- Add 200 ml of coconut milk to the batter and give another mix until everything is well incorporated. (1)
- Add 3 chopped tomatoes and cook until soft and mushy. (1)
- Add 3 cups of hot water, close the pressure cooker, and cook for 3 whistles on medium flame. (1)
- Add 3 cups of the reserved vegetable stock to the soup. Stir and simmer for another 3 minutes to enhance the flavors. (1)
- Add 3 cups of water and check for seasoning. Adjust the salt if necessary. (1)
- Add 3 cups of water and mix. Check for seasoning and add more salt if necessary. I added 3/4 tsp more. Mix together. (1)
- Add 3 cups of water and salt. Add juice of 1/2 lemon. Mix, cover, and cook on low flame for 15 minutes. (1)
- Add 3 cups of water. Cover and cook for 3 minutes. (1)
- Add 3 medium-sized thinly sliced onions and curry leaves. Sauté on medium flame until onions turn golden brown. (1)
- Add 3/4 cup of boiled water to the pan and cover the pan. Let it boil for further 5 mins in low flame. After 5 minutes, open the cover and add the hard boiled eggs. Saute for a minute and cover the pan again for another 5 minutes on low heat. (1)
- Add 3/4 cup of hot water and simmer for another 5 minutes, allowing the flavors to meld. (1)
- Add 3/4 cup of water and mix well. (1)
- Add 3/4 tsp of salt (1)
- Add 3/4 tsp of salt, mix well, and then add the boiled eggs. (1)
- Add 3/4 tsp salt and 3 cups hot water. Cover and cook on low flame for 10-12 minutes, stirring occasionally. (1)
- Add 300g of chopped tomatoes to a blender or mixer and blend into a smooth puree. Set it aside for later use. (1)
- Add 3g cinnamon and 3 g cardamoms. (1)
- Add 4 1/4 cups of water and the juice of half a lemon. (1)
- Add 5 green chilies and 100g tomatoes, sautéing until mushy. (1)
- Add 5 sliced onions and sauté on medium flame for 3-4 minutes. (1)
- Add 5 tbsp of condensed milk, 2 tbsp of sugar, and 1/8 tsp of cardamom powder to the mixture. Give it a thorough stir to ensure everything is well combined.Chill: Cover the bowl and chill the mixture in the refrigerator for at least 2 hours. This step is crucial to allow the flavors to meld together and give the kheer its refreshing chilled quality. (1)
- Add 6 chopped seedless dates and mix. Cover and cook for 2 minutes. (1)
- Add 6 dried red chillis. (1)
- Add 75g sugar and whisk again until well combined. (1)
- Add a cup of water and stir again. Cover the pan and cook on low flame for 15 minutes, stirring occasionally. (1)
- Add a few chopped mint leaves and screwpine leaves (1)
- Add a few curry leaves and continue to sauté. (1)
- Add a few curry leaves and sauté for a few seconds. (1)
- Add a few curry leaves and the chopped tomatoes. Sauté until the tomatoes turn soft and mushy. (1)
- Add a handful of coriander leaves and salt. Pour in the water. (1)
- Add a ladleful of batter to the griddle. (1)
- Add a little water and grind to a smooth paste. Set aside. (1)
- Add a little water and the soaked red chillies, then grind the mixture until smooth. (1)
- Add a little water to the coarse mixture and grind again until it forms a smooth paste. (1)
- Add a quarter cup of fresh grated coconut as soon as the urad dhal as slightly changes its colour. Add tsp of salt or lesser at this stage and mix. (1)
- Add a splash of hot water to the pan and cook on low flame for 3-4 minutes. (1)
- Add a tsp of salt and hot water to the cauliflower and blanch for 3 minutes. Drain off the water. (1)
- Add all the soaked dals into a mixer jar and pulse grind into a coarse mixture. (1)
- Add another 3 cups of water to the same strained coconut in the mixer jar. Grind for another 30 seconds and strain to get 2 cups of diluted coconut milk. (1)
- Add basmati rice and gently mix. (1)
- Add batter - Pour a ladleful of batter into each mould. (1)
- Add broken dried red chillies and sliced shallots. Cook until the shallots turn golden brown. (1)
- Add chicken and sauté on high flame for 5 minutes. Add salt and mix well. (1)
- Add chicken pieces, mix on high flame for 5 minutes, and add salt. (1)
- Add Chickpeas: Add the cooked chickpeas and 1 teaspoon of salt. Mix well until the chickpeas are well-coated with the masala. (1)
- Add chilli powder and turmeric powder. Sauté on low flame for 2 minutes. (1)
- Add chilli powder, turmeric powder, and coriander powder. Sauté on low flame for 10 minutes. (1)
- Add chilli powder, turmeric powder, and garam masala. Sauté on low flame for 3-4 minutes. (1)
- Add chilli powder, turmeric powder, coriander powder, garam masala, and salt. Sauté for 10 minutes on low flame or until oil separates. (1)
- Add chopped carrots and potatoes, stirring well. (1)
- Add chopped coriander leaves and a few more curry leaves. (1)
- Add chopped coriander leaves and besan flour to the mixture. Form small balls. (1)
- Add chopped coriander leaves and mix. (1)
- Add chopped coriander leaves and serve hot. (1)
- Add chopped coriander leaves and serve the soup hot. (1)
- Add chopped coriander leaves and switch off the flame. Serve immediately. (1)
- Add chopped coriander leaves for garnish. Cover the lid again and cook for another 10 minutes on low flame. (1)
- Add chopped coriander leaves to the scrambled egg mixture. Mix well, then set the filling aside. (1)
- Add chopped coriander leaves. Serve hot. (1)
- Add chopped mint leaves and salt. Mix well. (1)
- Add chopped onions and sauté on medium heat for 4-5 minutes until light golden brown. (1)
- Add chopped potatoes and sliced carrots. Cook on medium flame for another 5 minutes. (1)
- Add chopped tomatoes and cook on medium flame until soft and mushy. (1)
- Add chopped tomatoes and ginger garlic paste. Sauté on low flame for 5 minutes until tomatoes turn soft and mushy. (1)
- Add chopped tomatoes and green chillies. Cook on medium flame until the tomatoes turn mushy. (1)
- Add chopped tomatoes and the green chili. (1)
- Add Coconut Milk and Mangoes: (1)
- Add coconut milk on low flame and cook for another 5-7 minutes. (1)
- Add coriander seeds, roast for a few more seconds. (1)
- Add cumin powder, fennel powder, white pepper powder, coriander powder, and the ground almond and cashew nut paste. Stir quickly. (1)
- Add curd and mix on low flame for 2 minutes. (1)
- Add Curry Leaves and Ground Spices: (1)
- Add curry leaves and tomato, cooking until the tomato turns mushy. (1)
- Add diced tomatoes and cook on medium heat until they turn soft and mushy. (1)
- Add Dry Spices: Add 1 teaspoon turmeric powder, 1.5 teaspoons chili powder, and 1.5 tablespoons coriander powder. Continue to sauté for 7-8 minutes until the raw smell disappears. (1)
- Add fried raisins and cashew nuts. (1)
- Add ginger garlic paste and sauté on low flame for 3 minutes. (1)
- Add ginger garlic paste and sauté on medium flame for 5 minutes. (1)
- Add grated coconut and a little water to the roasted ingredients. Grind to a smooth paste and set aside. (1)
- Add green chilies and sauté briefly. (1)
- Add Ground Masala (1)
- Add in 6 cups of water, and let it boil. (1)
- Add in a few coriander leaves. (1)
- Add in a few more chopped coriander leaves and serve your delicious Egg fried rice Immediately. (1)
- Add in some chopped coriander leaves and some chopped onions and serve with a small wedge of lemon and your awesome Quick Channa Masala is ready to be served with chapatis, naan, roti, rice or poori or Batura. (1)
- Add in the 1/4 cup fresh or cooking cream and fry the dhal for another 2 minutes in low flame. (1)
- Add in the chilli paste, tomato sauce, vingar, salt and soya sauce and fry for another minute. (1)
- Add in the chopped mint and coriander leaves. Mix thoroughly. (1)
- Add in the chopped tomatoes and cook until they become soft and mushy. (1)
- Add in the curry leaves and sliced tomatoes. Cook until the tomatoes become mushy. (1)
- Add in the extracted tamarind water and the sugar. Give a mix. Cover and cook on low flame for another 3 minutes. (1)
- Add in the ginger garlic paste, and fry for another 5 minutes in low flame or until raw smell goes away. (1)
- Add in the grated coconut and give it a light whisk to mix everything together. (1)
- Add in the mashed breads and 1/2 cup of curd and 1/4 cup of water and knead them for about 5 minutes or until the dough does not stick to your hand. Cover the bowl and Let it rest for 2 hours at least. (1)
- Add in the palm sugar or jaggery and cook for about 2 minutes. Once done, you may switch off the flame. Transfer the channa masala from the pressure cooker to another pan. (1)
- Add in the shallot and garlic pods and pound until the mixture is coarse. Set aside. (1)
- Add in the soaked sabudana and lower the flame. Stir constantly to prevent lumps. (1)
- Add juice of 1/2 the lemon, mix well, and turn off the heat. (1)
- Add Milk: (1)
- Add minced ginger and chopped green chili to the pan. Sauté for a few seconds until fragrant. (1)
- Add more curry leaves and chopped coriander leaves. Roast for a few more seconds. (1)
- Add more curry leaves and garnish with freshly chopped coriander leaves. Give it a quick stir and serve the prawn masala hot. (1)
- Add mustard seeds, urad dal, and broken dried red chilies. (1)
- Add Mustard Seeds, Urad Dal, and Chana Dal: (1)
- Add mustard seeds, urad dal, Chana dal, and cashew nuts. (1)
- Add mustard seeds, urad dal, dried red chilies, and a pinch of hing. Sauté for a few seconds until the mustard seeds crackle. (1)
- Add mustard seeds, urad dal, dried red chilies, sliced onion, and coarsely ground fennel seeds. Sauté for a few seconds. (1)
- Add pandan leaves and green chilies. (1)
- Add Raw Bananas (1)
- Add roasted cashews and melon seeds, stirring on high heat for 5 minutes till mixture thickens. (1)
- Add salt and combine thoroughly. (1)
- Add salt and deshelled, deveined prawns. Cook on high flame for 6-7 minutes until prawns are done. (1)
- Add salt and garam masala, and mix well. (1)
- Add salt and green chilies, then mix. (1)
- Add salt and grind again for a few more seconds. The mixture should remain coarse. (1)
- Add salt and mix well on low flame. (1)
- Add salt and sugar, sauté for another few seconds. (1)
- Add salt, black pepper, and white pepper powder. Continue to sauté for 5 minutes on medium flame. (1)
- Add salt, ginger garlic paste, turmeric powder, chili powder, and black pepper powder to the fish. Mix well. (1)
- Add shallots, drumstick, brinjals, carrots, potatoes, and green chilli to the pot with the cooked dal. (1)
- Add sliced cabbage, carrots, beans, and capsicum. Toss for 3-4 minutes on medium flame. Add sugar. (1)
- Add sliced onions and fry on medium flame until golden brown. (1)
- Add sliced onions and green chillies, and fry until golden brown on medium flame. (1)
- Add sliced onions and sauté on medium flame until golden brown. Add ginger garlic paste and sauté for another 5 minutes. Add tomatoes and cook until mushy. (1)
- Add sliced onions and sauté on medium flame until light golden brown. (1)
- Add sliced onions and sauté on medium flame. (1)
- Add sliced onions to the pan and sauté on low flame until translucent. (1)
- Add sliced onions to the pan and sauté over medium flame until translucent. (1)
- Add sliced onions, tomatoes, and carrots. Cook over medium flame for 6-8 minutes until vegetables are tender. (1)
- Add sliced paneer and mix well until the masala coats the paneer evenly. (1)
- Add sliced red chilli as well.Add about 4 cups of hot water to the pot. (1)
- Add sliced shallots and sauté on medium flame until light golden brown. (1)
- Add sliced shallots and sauté until translucent on low flame. (1)
- Add slit green chilies, 2.5 tsp salt or to taste, mint leaves, coriander leaves, turmeric powder, and Garam Masala. Sauté for 6-7 minutes on medium flame. (1)
- Add some brinjal and carrot. (1)
- Add some chopped coriander leaves before serving. (1)
- Add some water till just covering the chickpeas. (1)
- Add some water to soak the tamarind and extract 3 cups of tamarind water for later use. Set this aside too. (1)
- Add soy sauce, green peas, and corn. Cook on high flame for another 5 minutes. Switch off the flame. (1)
- Add star anise and cardamom. Once fragrant, add the cashew nuts and raisins. Fry until golden brown. (1)
- Add sugar and water to the same pan, stirring until the sugar dissolves and boils. (1)
- Add tbsp of oil and saute the coarsely ground garlics and shallots, until light golden brown. (1)
- Add the almond paste to the roasted semolina and mix well. (1)
- Add the basmati rice and gently mix. Add 2 1/2 cups of water and let the rice simmer for 5 minutes until it starts to boil. Cover the pot, add a weight on top, and cook on low flame for 15 minutes. (1)
- Add the basmati rice to the pan, give a gentle mix, and sauté for about 2 minutes. Add 3 cups of water and 1 1/2 teaspoons of salt. (1)
- Add the beaten eggs to the pan. Scramble them gently until they are fully cooked and incorporated with the vegetables and spices. (1)
- Add the besan flour and rice flour, mixing well. (1)
- Add the blanched cauliflower florets and 1/2 cup green peas. Cook for 2-3 mins. (1)
- Add the blanched cauliflower florets to the bowl with the mixed paste. (1)
- Add the boneless chicken pieces. (1)
- Add the bread to the vegetable mixture and mix evenly with your hands. Add the cornflour and 1/4 cup breadcrumbs and mix until well incorporated. (1)
- Add the brinjals to the pan and sauté on low flame for 2 minutes. (1)
- Add the broken dried red chilies, curry leaves, ginger, and garlic. Fry on low flame for 1 minute. (1)
- Add the capsicum and blanched cauliflower, and sauté for 2 minutes. (1)
- Add the cardamom, cloves, and cashew nuts. Roast for a few seconds until aromatic. (1)
- Add the carrots and pre-boiled radish, sautéing for 5 minutes on low flame. (1)
- Add the chicken pieces and salt. Sauté on high flame for about 5 minutes. (1)
- Add the chicken pieces and sauté on high flame for 5 minutes. (1)
- Add the chicken pieces and sauté over medium flame for 5 minutes. (1)
- Add the chicken pieces to the pan and increase to medium heat. Sauté for 5 minutes. (1)
- Add the chicken pieces to the pan and sauté for 2-3 minutes. (1)
- Add the chicken pieces, salt, yogurt, and a handful of mint leaves to the pan. (1)
- Add the chicken stock at this stage. (1)
- Add the chili ground paste and sauté for 3 minutes over medium heat. (1)
- Add the chili powder and garam masala powder and sauté until well combined. Set aside. (1)
- Add the chili powder and the green and red chilies to the pan. (1)
- Add the chili powder and turmeric powder. Continue to sauté on medium flame for another 5 minutes. (1)
- Add the chili powder, coriander powder, turmeric powder, fennel powder, and cumin powder. (1)
- Add the chili powder, cumin powder, coriander powder, and garam masala powder. Cook for 6-7 minutes on medium flame. (1)
- Add the chili powder, turmeric powder, and garam masala. Sauté on low flame for 5-6 minutes until the raw smell fades. (1)
- Add the chili powder, turmeric powder, garam masala, and black pepper powder. Cook on low flame for about 3 minutes. (1)
- Add the chili-coconut paste and sauté on low flame for 7-8 minutes until the oil separates from the mixture. (1)
- Add the chilli powder, coriander powder, cumin powder, fennel powder, and Garam Masala. Sauté on low flame until well combined. (1)
- Add the chilli, ginger, garlic paste and sauté on low flame for 1 minute. (1)
- Add the chopped coriander leaves and chopped mint leaves; mix well. (1)
- Add the chopped coriander leaves and serve hot. (1)
- Add the chopped coriander leaves and the roasted cashew nuts. Serve hot with your favorite pulao, naan, or roti. (1)
- Add the chopped garlic and sauté for another 3 minutes. Remove from heat and cool. (1)
- Add the chopped green chili and mix. (1)
- Add the chopped green chilies and sauté again. (1)
- Add the chopped onion, tomatoes, cucumber and mango to the bowl. (1)
- Add the chopped radish and boil for 5 minutes. Strain and set it aside. (1)
- Add the chopped spinach (palak)and 1/2 tsp of sugar. Mix everything and cook for 1 minute. (1)
- Add the chopped tomato and cook on low flame until it turns soft and mushy. (1)
- Add the chopped tomatoes and cook on medium flame until the tomatoes are soft and mushy. (1)
- Add the chopped tomatoes and cook on medium flame until they become soft and mushy. (1)
- Add the chopped tomatoes and cook until they become soft and mushy. (1)
- Add the chopped tomatoes and green chillies. Cook until the tomatoes turn mushy. (1)
- Add the chopped tomatoes and sauté for 1 minute. (1)
- Add the chopped tomatoes to the pan and saute until they become mushy. This will form the base of your masala. (1)
- Add the chopped tomatoes, green chilies, and salt. Cook until the tomatoes turn soft and mushy. (1)
- Add the chopped tomatoes, green chilies, coriander leaves, and mint leaves. Sauté until the tomatoes are mushy. (1)
- Add the cinnamon stick, cardamom pods, and star anise. Sauté on medium flame until aromatic. (1)
- Add the cinnamon stick, cardamom, star anise, cloves, fennel seeds, and cumin seeds. Roast for a few seconds until fragrant. (1)
- Add the cinnamon sticks, star anise, cloves, and cardamom pods. Sauté briefly. (1)
- Add the cinnamon, cloves, and cardamom. Cook until aromatic. (1)
- Add the coarsely ground cumin seeds and stir well. Finally, add a tablespoon of ghee and mix thoroughly before serving. (1)
- Add the coarsely ground ginger and chili paste and sauté for another 3 minutes. (1)
- Add the coarsely ground green gram mixture, mashed potatoes and peas, fried onions, sugar, baking soda, chopped coriander leaves, and 1 tbsp of oil. Mix thoroughly to combine. (1)
- Add the coconut and almond paste. Sauté on low flame for 5 minutes. Add lemon juice, mix, and turn off the flame. The chicken masala for biryani is ready. Set aside. (1)
- Add the cooked black chickpeas to the pan with the masala. Cook for about 2 minutes, stirring well to combine. (1)
- Add the cooked dal and 1 cup of water to the simmering tamarind mixture. Mix well. (1)
- Add the cooked dal and combine well. Then, add the tamarind extract and sauté on medium flame for another 2 minutes. Switch off the flame. (1)
- Add the cooked dal to the kadai and mix well. Cook for another 3-4 minutes on low heat. (1)
- Add the cooked dal to the pan and mix well until the dal is well incorporated with the masala. (1)
- Add the cooked dal to this mixture and stir well. (1)
- Add the cooked lentils to the pan and mix well. Mash slightly for a creamier texture. (1)
- Add the cooked roasted semiya (vermicelli) to the pan and mix thoroughly. (1)
- Add the cooked toor dal to the pan and mix well. (1)
- Add the coriander paste and mix well. (1)
- Add the coriander powder, turmeric powder, fennel powder, cumin powder, black pepper powder, and garam masala to the pan. Mix well until all the spices are thoroughly combined with the chicken. (1)
- Add the crumbled paneer to the pan, mixing well, and sauté for 3 minutes. (1)
- Add the cubed beetroot and pineapple to a blender. (1)
- Add the cubed capsicum and give a quick mix. (1)
- Add the cubed potatoes and mix well until coated with the masala. (1)
- Add the cumin seeds and fenugreek seeds, sautéing until aromatic. (1)
- Add the cumin seeds and ginger garlic paste. Sauté for about 3 minutes. (1)
- Add the curry leaves and continue sautéing on medium flame until the onions turn golden brown. Add the ground spice powder and sauté on low flame for 2 minutes. (1)
- Add the curry leaves and green chilies. (1)
- Add the curry leaves and sauté again on medium flame for 2 minutes. (1)
- Add the day-old rice and sauté on high flame for 4-5 minutes. (1)
- Add the deshelled prawns and sauté on medium flame for 1 minute until the masala coats the prawns well. Add salt and sauté for another 5 minutes on medium flame. (1)
- Add the deshelled prawns to the pan, ensuring they are well coated with the masala. Saute for a few minutes, then cook on low flame for an additional 7-8 minutes until the prawns are fully cooked. (1)
- Add the drained basmati rice and mix well until the masala coats the rice. (1)
- Add the dried red chillies and cubed onions, sautéing for about 2 minutes over medium flame. (1)
- Add the dried red chillies, roast for a bit, then add fenugreek seeds and roast until all the spices are golden brown and fragrant. (1)
- Add the egg mixture to the semolina-flour batter and mix everything until the batter becomes smooth and well combined. (1)
- Add the filling in the center and spread it slightly. (1)
- Add the fresh or frozen peas and cook for an additional 5 minutes until they are tender yet firm. (1)
- Add the fried balls directly into the warm syrup. Stir gently to coat them evenly. (1)
- Add the fried cauliflower florets and mix it with this base for about 3 minutes in high flame. Keeping the flame high, add in the sliced green capsicums and fry for a minute. (1)
- Add the fried fish in layers, covering with rice. Garnish with chopped coriander leaves. (1)
- Add the fried paneer koftas to the palak gravy. You can cook the koftas in the sauce for another 5 minutes on low flame or serve immediately. (1)
- Add the garam masala powder and stir until the masala becomes semi-dry. (1)
- Add the garlic and tomatoes; sauté on medium flame until soft and mushy. (1)
- Add the ghee and mix thoroughly. (1)
- Add the ginger garlic paste and continue sautéing on low flame for 3 minutes. (1)
- Add the ginger garlic paste and cook for 5 minutes on medium flame. (1)
- Add the ginger garlic paste and cook on low flame for 5 minutes. (1)
- Add the ginger garlic paste and sauté on low flame for 3 minutes. Then, add the green chillies and turmeric powder, and sauté on low flame for another minute. (1)
- Add the ginger garlic paste and sauté on low flame for 5 minutes. (1)
- Add the ginger garlic paste and sauté on low flame for about 5 minutes. (1)
- Add the ginger garlic paste and sauté over low flame for a few more seconds. (1)
- Add the ginger-garlic paste and sauté for 2 minutes on low flame. (1)
- Add the ginger-garlic paste and sauté on low flame for 5 minutes. (1)
- Add the grated cauliflower and sauté on medium flame for 4 minutes. (1)
- Add the grated coconut and continue to saute on a low flame for 3 minutes until fragrant. Turn off the heat and allow the mixture to cool down. (1)
- Add the grated coconut to a mixer jar with some water and grind for about 1 minute. Strain to get a cup of thick coconut milk. Set aside. (1)
- Add the grated coconut, soaked tamarind with water, and salt. Grind coarsely. (1)
- Add the green chilies and black pepper powder. Continue to cook for another 5 minutes on low flame until the oil separates from the gravy. (1)
- Add the green chilies and give a stir. (1)
- Add the green chilies and tomatoes. Cook until the tomatoes turn mushy. (1)
- Add the green chilies and tomatoes. Sauté over medium flame until the tomatoes turn soft and mushy. (1)
- Add the green chilli, garlic, and ginger paste. Sauté on low flame for 6-7 minutes until the raw smell disappears. (1)
- Add the green peas and fried paneer. Stir quickly, cover, and cook on low flame for 3-4 minutes. (1)
- Add the ground chilli paste and cook on low flame until the oil separates. (1)
- Add the ground fenugreek and pepper powder. (1)
- Add the ground masala paste and mix well. (1)
- Add the ground masala paste and sauté on low flame for 5 minutes. (1)
- Add the ground masala paste to the bowl and whisk until well combined. (1)
- Add the ground masala paste to the pan. Reduce the flame to low and sauté for 5-6 minutes until the oil separates from the paste. (1)
- Add the ground masala powder. Sauté for another 5 minutes on medium flame. (1)
- Add the ground onion and tomato paste in low heat. Cover this and cook in low heat until oil separates around 10 minutes. In-between open the cover and give a stir. (1)
- Add the ground onion paste to the pan and cook over medium flame for 5-7 minutes, or until the oil separates. (1)
- Add the ground paste and mix until everything is well combined. (1)
- Add the ground paste to the cooker and sauté on low flame for about 5 minutes. (1)
- Add the ground paste to the kadai on low flame and sauté for about 5 minutes until the oil separates from the paste. (1)
- Add the ground shallots and green chilli paste. Sauté on low flame for 2-3 minutes. (1)
- Add the ground tomato-garlic paste to the pan. Sauté on low flame for 5 minutes till oil separates. (1)
- Add the ground tomatoes and mix well. Then, add the coriander powder and stir to combine. Cover the pan and cook over low flame for 10 minutes, or until the oil separates. (1)
- Add the hing and curry leaves, then switch off the flame. (1)
- Add the juice of 1 lemon and mix well. Switch off the flame and garnish with chopped coriander leaves. (1)
- Add the juice of lemon and mix again. (1)
- Add the Kashmiri chili powder and turmeric powder, then sauté on low flame for an additional 3 minutes. (1)
- Add the lemon juice and give a quick mix. (1)
- Add the macaroni and salt. Boil on medium flame until the macaroni is thoroughly cooked for about 10-12 minutes (1)
- Add the mango pieces and cover again. Simmer for another 5 minutes. (1)
- Add the marinated banana slices and a few curry leaves to the pan. (1)
- Add the marinated bread mixture and combine thoroughly. Add chilli powder and salt and give another mix. (1)
- Add the marinated chicken and 2 tsp salt. Cook on low flame for 10 minutes. (1)
- Add the marinated mutton and cook on medium flame for 6-7 minutes. (1)
- Add the marinated mutton and sauté on high flame for 10 minutes. (1)
- Add the marinated prawns to the pot, along with 1 tsp of salt. Cook for 2 minutes. (1)
- Add the marinated vegetables and salt. Include a few chopped coriander leaves and sauté on medium flame for 6-7 minutes. Add 1/4 cup of water and cook on high flame for another 2 minutes. (1)
- Add the masala paste to the pan and sauté until the oil separates. (1)
- Add the mashed potatoes and salt. Mix well. (1)
- Add the minced green chili and continue sautéing until the onion turns light golden brown. (1)
- Add the mint-coriander paste and sauté briefly. (1)
- Add the mustard seeds and broken dried red chilies. (1)
- Add the mustard seeds, asafetida, and curry leaves. Allow the mustard seeds to crackle. (1)
- Add the mutton pieces and sauté on high flame for 5 minutes. (1)
- Add the onion and chopped coriander leaves. Mix before turning off the flame and set the filling aside. (1)
- Add the onion paste and sugar to the pan, and sauté for 1 minute over medium heat. (1)
- Add the Peas: (1)
- Add the plain flour and baking soda to the khoa. Mix it well until incorporated. (1)
- Add the potatoes, French beans, carrots, and capsicum. Stir until the vegetables are well-coated with the spices. (1)
- Add the pounded ginger and garlic, and sauté on low flame for another 2-3 minutes. (1)
- Add the pounded spice mixture to the pot and sauté for a few seconds. (1)
- Add the prawns to the pot and sauté for 2 minutes. (1)
- Add the prepared ground paste to the chicken and cook on high flame for another 5 minutes. (1)
- Add the prepared rice mixture to the pan. Cook on low flame until the milk is absorbed, and the rice starts to thicken. (1)
- Add the prepared slurry to the pot and continue stirring until no lumps remain. (1)
- Add the red chili powder, coriander powder, and salt. Sauté on low flame for 5 minutes. (1)
- Add the red chilli powder, turmeric powder, garam masala powder, and salt. Cook for about 10 minutes or until the oil separates. (1)
- Add the remaining ginger garlic paste and the green chilies. Sauté on low flame for 3-4 minutes. (1)
- Add the remaining masala paste to coat the tops of the eggs as they cook. (1)
- Add the remaining rice, more mint and curry leaves, and the remaining chicken masala. (1)
- Add the roasted basmati rice. Mix, cover, and cook on low flame for 8 minutes. (1)
- Add the roasted cashews and cardamom to the kheer. (1)
- Add the roasted gram dal powder to the mixture and mix again until everything is well combined. Set aside. (1)
- Add the roughly chopped cashews and roast until they turn golden brown. (1)
- Add the roughly coarsed fennel seeds to the batter and give a mix again. (1)
- Add the salt and mix lightly. (1)
- Add the salt and taste to adjust seasoning. (1)
- Add the salt and turmeric powder. Sauté on low flame for 3 minutes. (1)
- Add the salt, Kashmiri chili powder, turmeric powder, and Garam Masala. Stir until combined. (1)
- Add the sautéed onions back to the pan and mix everything together. Sauté for another 3-4 minutes on medium flame till the filling is well roasted and slightly dry. Add chopped coriander leaves and mix well. Set aside. (1)
- Add the shallots, big onion, and tomato, and cook till the tomatoes turn mushy on medium flame. (1)
- Add the shredded cabbage and sauté on medium flame for 3 minutes until the masala coats the cabbage well. (1)
- Add the shredded cabbage, thinly sliced capsicum, and 1 tsp salt. Sauté over medium flame for 2 minutes. (1)
- Add the shredded carrots and continue frying for another minute. (1)
- Add the sieved plain flour and mix. Gradually add 225ml of water while kneading until you obtain a soft dough. (1)
- Add the sliced almonds, cashew nuts, and raisins to the pan. Fry until they turn golden brown. (1)
- Add the sliced carrots, French beans, green peas, and cabbage in a steamer basket to steam for 5 mins. (1)
- Add the sliced green chilies and diced boneless chicken. Sauté on medium flame for 3 minutes. (1)
- Add the sliced okra to the kadai and sauté on medium flame for 4-5 minutes until the okra is tender and well-coated with the paste. Turn off the stove. (1)
- Add the sliced onion and sauté on low flame until it turns light golden brown. (1)
- Add the sliced onion and sauté on low flame until translucent. (1)
- Add the sliced onion and sauté on medium flame for a few seconds. (1)
- Add the sliced onion and sauté on medium flame for about 3 minutes until they turn translucent. Then add the curry leaves and sauté for a few seconds until fragrant. (1)
- Add the sliced onions and cook over medium flame until translucent. (1)
- Add the sliced onions and curry leaves, and sauté until golden brown. (1)
- Add the sliced onions and fry until they turn golden brown and caramelised, stirring occasionally to prevent burning. This step is crucial as the fried onions, also known as birista, will add a rich flavour and texture to the biryani. (1)
- Add the sliced onions and green chillies. Cook on medium flame until the onions turn golden brown. (1)
- Add the sliced onions and sauté for 1 minute until translucent. (1)
- Add the sliced onions and sauté on low flame for about 3 minutes. Then, add the minced garlic and ginger and sauté for another 3 minutes. (1)
- Add the sliced onions and sauté on medium flame until golden brown. (2)
- Add the sliced onions and sauté on medium flame until golden brown. Add 2 tablespoons of ginger garlic paste and sauté on low flame for about 5 minutes. Then, add the slit green chillies. (1)
- Add the sliced onions and sauté on medium flame until they turn light golden brown. (1)
- Add the sliced onions and sauté over medium flame until golden brown. (2)
- Add the sliced onions and sauté until golden brown. (2)
- Add the sliced onions and sauté until they turn translucent. (1)
- Add the sliced onions to the kadai and sauté for a few seconds. Next, throw in the split green chilies and a few curry leaves. Sauté these ingredients until the onions turn translucent, which enhances their flavor. (1)
- Add the sliced onions to the pan and sauté on low heat for about 3 minutes. (1)
- Add the sliced onions to the pan and sauté on medium flame for 2-3 minutes until they start to soften. (1)
- Add the sliced onions to the pan and sauté on medium flame until they turn light golden brown. (1)
- Add the sliced onions to the pan and saute until they turn translucent. Then, toss in a few curry leaves and saute for a few seconds to release their aroma. (1)
- Add the sliced onions to the pot and sauté until they turn translucent. Then, add the green chilies, screw-pine leaves, chopped mint leaves, and chopped coriander leaves. Give everything a quick mix. (1)
- Add the sliced tomatoes and a few more mint leaves. Cook until the tomatoes turn soft and mushy. (1)
- Add the sliced tomatoes and sauté on low flame until they become soft and mushy. (1)
- Add the slightly beaten egg to the marinade and mix thoroughly. (1)
- Add the slit green chili and sauté again for a few seconds. (1)
- Add the slit green chili and sauté for a few seconds. (1)
- Add the slit green chillies and chopped tomatoes, cooking until the tomatoes turn soft and mushy. (1)
- Add the soaked and strained basmati rice to the pan. Gently mix the rice with the masala and chicken. (1)
- Add the soaked basmati rice and gently mix. (2)
- Add the soaked basmati rice and gently mix. Add 3 cups of water, check salt seasoning at this stage and let it simmer for 5 minutes. (1)
- Add the soaked basmati rice and mix gently. (1)
- Add the soaked basmati rice and mix well with the vegetable mixture. (1)
- Add the soaked chana dal to a pressure cooker with 1.5 cups of water. Cook for 6 whistles on medium flame. Once done, allow the pressure to release completely before opening the lid. (1)
- Add the soaked Moong Dal along with the soaking water to the pot. (1)
- Add the soaked seeraga samba rice and mix gently. (1)
- Add the soaked seeraga samba rice and mix well. (1)
- Add the soaked, drained basmati rice and mix gently. (1)
- Add the spices—cardamom, cinnamon, cloves, star anise, and bay leaves—and roast for 30 seconds. (1)
- Add the spinach to the pot and give it a quick stir. Cover the pot again and cook on low heat for 2 minutes. (1)
- Add the steamed vegetables and mashed potatoes and sauté in medium flame for another 2 mins. Add the salt and garam masala and sauté for 1 more min. Transfer the mixture to a bowl to cool down. (1)
- Add the steamed vegetables and mix until they are well coated with the masalas. (1)
- Add the strained vegetables to a blender along with 1 cup of the reserved vegetable stock. (1)
- Add the tamarind and continue sautéing for another minute to meld the flavors. (1)
- Add the tamarind extract and cover the pot to let it boil. (1)
- Add the tamarind water and simmer for another 5 minutes. (1)
- Add the tempered ingredients directly to the serving bowl. (1)
- Add the thick coconut milk and keep the heat on low. (1)
- Add the thinly sliced onions and sauté on medium flame until light golden brown. (1)
- Add the thinly sliced onions and sauté on medium flame until they turn translucent. (1)
- Add the tomato paste and cook on medium flame for 3-4 minutes. Season with salt to taste. (1)
- Add the tomato paste and cook on medium flame for another 3 minutes. (1)
- Add the tomato puree to the pan and mix well. Immediately add chili powder, turmeric powder, coriander powder, and salt. Mix thoroughly, cover the pan, and cook on a low flame for 5 minutes. (1)
- Add the tomatoes and cook it until its fully dissolved. (1)
- Add the tomatoes and cook until mushy on medium flame. Add a splash of hot water to prevent the masala from drying out. (1)
- Add the turmeric powder and continue sautéing. (1)
- Add the turmeric powder and cook for another 3 minutes on medium flame. (1)
- Add the turmeric powder and sauté for 1 minute. (1)
- Add the turmeric powder and the salt, sautéing on medium flame for about 2 minutes. (1)
- Add the urad dal, broken red chilies, fennel seeds, and sliced onion. Sauté the mixture until the onion turns golden brown. (1)
- Add the vegetables and saute for about minutes in low flame. (1)
- Add the water of 250 ml and give a good mix until the batter becomes smooth. Batter should be slightly thick enough to stick on the cauliflower when you dip it in but still drips a little. Now you batter is ready for frying. Keep this aside. (1)
- Add Tomato Puree: Mix in the tomato puree and sauté for another 3-4 minutes on medium flame. (1)
- Add Tomatoes and Lemon Juice: (1)
- Add tomatoes and sauté until they turn mushy. (1)
- Add tsp of crushed black pepper and boil for 1 minute in medium flame. (1)
- Add tumeric powder and salt. Continue to sauté for another 2 minutes on low flame till golden brown. (1)
- Add turmeric powder and mix all ingredients well. (1)
- Add urad dal, mustard seeds, dried red chilies, and a few curry leaves. (1)
- Add water and cook on slow heat for 5 minutes. You may notice the rice will be slightly cooked on the surface of the masala. Check the seasoning for salt at this stage. (1)
- Add Water and Simmer (1)
- Add water to fully submerge the lentils. Toss in 3 garlic cloves, 1 tsp Kashmiri chili powder, and 1 tbsp ghee. (1)
- Add Water: Pour in 4 cups of water and mix thoroughly. (1)
- Add whole Spices: Add 1 bay leaf, a cinnamon stick, and 1 teaspoon of cumin seeds. Sauté until they release their aroma. (1)
- Add yogurt and mix again. Add 1 cup of water, mix well, and cover. Cook on low flame for 15 minutes, stirring occasionally. (1)
- After 10 minutes, add lemon juice and give it a quick mix. (1)
- After 10 minutes, add the lemon juice and mix. (1)
- After 10 minutes, open the cover, add the pomfret, cover, and simmer for another 10 minutes. (1)
- After 10 minutes, uncover the pan and give the mixture a good stir. (1)
- After 15 hours, uncover the batter and give it a good mix. Add 1/2 tsp salt, 1/4 tsp baking soda, 1 tbsp sugar, and 200 ml water. Mix thoroughly and allow the batter to rest for another 10 minutes. (1)
- After 15 minutes, add a cup of plain flour to the semolina mixture and mix well until everything is well incorporated. (1)
- After 15 minutes, open the lid and pour in the thick coconut milk. (1)
- After 15 minutes, remove the cover and sauté the chicken masala on low flame until it reaches a semi-dry consistency. (1)
- After 15 minutes, switch off the flame and let it rest for 15 mins before serving hot. (1)
- After 15 minutes, switch off the flame and let the pan sit with the lid on for another 15 minutes. (1)
- After 15 minutes, switch off the flame and let the pot sit, covered, for another 15 minutes. Finally, open the cover, gently fluff the rice, and add the remaining chopped coriander leaves. Serve with raitas and refreshing salads. (1)
- After 15 minutes, switch off the flame but do not open the lid. Let it rest for another 15 minutes. (1)
- After 15 minutes, turn off the flame and let the biryani rest, covered, for another 15 minutes. (1)
- After 15 minutes, turn off the flame and let the rice rest for another 15 minutes. Then, uncover and fluff the rice gently. (1)
- After 15 minutes, uncover the pan and give it another gentle stir. (1)
- After 16 minutes, transfer the eggs to a pot with cool water. Once cooled, peel the eggs to reveal perfectly hard-boiled eggs. (1)
- After 2 minutes, turn the flame to high and cook the chicken for another 5 minutes until the yogurt is slightly absorbed by the chicken. (1)
- After 2 minutes, uncover the pot and give the mixture another quick stir. (1)
- After 3 minutes, flip and cook for another 3 minutes. Remove from the flame and serve with some coconut chutney. (1)
- After 30 minutes, check if the cauliflower is cooked through. (1)
- After 4 minutes, remove the cover and flip the fish again. (1)
- After 5 minutes, flip the chicken pieces and fry for another 5 minutes to ensure even cooking. (1)
- After 5 minutes, uncover and add fried paneer, 3/4 of the birista, and 3/4 of the roasted nuts. Mix well. (1)
- After 5 minutes, uncover and place the boiled eggs on top. Slightly cover the eggs with rice. (1)
- After 5 minutes, uncover the pan and give the dal a good stir. Add a little more water if the mixture seems too thick. (1)
- After 8 minutes, open the cover, mix lightly, and immediately cover again. (1)
- After cooking the eggs for 5 minutes, add the soaked tamarind extract and add a little more boiled water if you want to have more gravy. Mix and cover. Cook the gravy for another 5 minutes. (1)
- After marinating, take a separate bowl and mix 100g of white and black sesame seeds. (1)
- After resting for 2 hours, take a ball of dough. (1)
- After resting, add the chopped tomatoes, onions, green chili, and salt to the batter. Mix well to incorporate. (1)
- After resting, open the cover and add corn and peas. Gently mix. (1)
- After resting, open the lid and fluff up the rice. (1)
- After rinsing, soak them overnight in clean water. (1)
- After soaking, drain the dal and transfer it to a mixer. Grind the dal until it reaches a smooth consistency, adding 2 tablespoons of water. Grind for 15 to 20 seconds, repeating as necessary until you achieve the desired smoothness. (1)
- After soaking, rinse it again to remove any remaining starch and set it aside. (1)
- After the cooking time, do not open the cover immediately. Allow the rice to rest, covered, for another 15 minutes. (1)
- Again, add the roasted gram dhal powder and lemon juice, continue to mix until well incorporated. (1)
- All-purpose flour (1)
- Allow the Badam Kesari to cool and set before cutting it into your desired shapes. (1)
- Allow the batter to rest for 10 minutes. (1)
- Allow the batter to rest for 15 minutes to thicken. (1)
- Allow the Gulab Jamun to soak in the syrup for at least 3 hours before serving. This allows the dessert to fully absorb the flavors and achieve its signature softness. (1)
- Allow the mixture to cool down. Transfer it to a mixer jar, add a bit of water, and grind until you have a smooth paste. Set aside. (1)
- Allow the mixture to cool slightly, then transfer it to a mixer jar. (1)
- Allow the mixture to cool, then blend it into a smooth paste without adding water. Set aside. (1)
- Allow the mustard seeds to crackle. (1)
- Allow the prawns to marinate for at least 30 minutes. This step is crucial as it allows the prawns to absorb the flavors and ensures a delicious taste. (1)
- Allow the syrup to reach a slightly sticky consistency, then set it aside. (1)
- Allow the Vattalappam to cool down before lifting it out of the pot. Once completely cooled, run a knife around the edges to loosen it. (1)
- Allow the veggies to cook for 6-7 minutes, stirring occasionally till the veggies are cooked and the water is absorbed. (1)
- Almond, soaked in hot water, skin removed, and sliced thinly (1)
- Almonds (7)
- Almonds, (1)
- Amchur powder (2)
- Anise (2)
- Apply butter to the top slice of bread. (1)
- Apply some beaten egg in the center of the stretched dough. (1)
- Asafetida (1)
- Asafoetida powder (1)
- Assemble the Sandwich: (1)
- At this stage, add 3/4 cup of water, stir the gravy and cover cook for another 10 minutes in low flame. (1)
B
- Baking powder (3)
- Baking soda (7)
- Barramundi, seer, or any fish of your choice (1)
- Basmati rice (9)
- Bay leaf (3)
- Bay leaves (9)
- Beans (1)
- Beat the eggs and pour it into the batter. Gently whisk the batter again. (1)
- Beetroot, grated (1)
- Before serving, garnish the kheer with the roasted cashew nuts. (1)
- Before switching off the heat, add 1 tbsp of rose water and give the mixture one last stir. (1)
- Begin by boiling the potatoes in a pot of boiling water for about 10 - 12 minutes. (1)
- Begin by grinding 1 cup of rolled oats into a fine powder using a blender or food processor. (1)
- Begin by grinding 2 tsp of sesame seeds into a fine powder. This will form the base of your marinade and add a rich, nutty flavor to the prawns. (1)
- Begin by soaking the cashew nuts in hot water for about 15 minutes. (1)
- Begin by soaking the dried red chilies in hot water for 20 minutes. Drain the water afterward. (1)
- Bengal gram flour (1)
- Berries (1)
- Besan (1)
- Besan flour (3)
- Big onion (1)
- Big onions (2)
- Big potato (1)
- Black cardamom pods (1)
- Black chickpeas (1)
- Black pepper (1)
- Black Pepper (1)
- Black pepper powder (16)
- Black salt (1)
- Blanch 8 almonds in hot water and remove their skins. (1)
- Blanch 8 cashew nuts. (1)
- Blanch the almonds in hot water and remove their skins. Slice them thinly. (1)
- Blanch the cauliflower florets in hot water for 3 minutes, drain, and set aside. (1)
- Blanch the cauliflower florets in hot water with a pinch of salt for 2 minutes. Drain and set aside. (1)
- Blend 1 cup of fresh grated coconut with water and sieve it to extract 1/4 cup of thick coconut milk. Set this aside. (1)
- Blend the Ingredients: (2)
- Blend the mint and coriander leaves with a little water to form a smooth paste. Set this aside too. (1)
- Blend the Mixture (1)
- Blend until smooth and well-puréed. Set aside. (1)
- Blend until smooth. (1)
- Boil the eggs and make small slits on the eggs. (1)
- Boil the eggs until fully cooked. (1)
- Boil the eggs, peel the skin, and set them aside. (1)
- Boil the potatoes for 10-12 minutes over medium flame until cooked. (1)
- Boil the potatoes in medium flame for 10-12 mins. Peel the skin and mash them smoothly. (1)
- Boil the potatoes in water for 10 minutes. Drain, peel, and cut them into cubes. (1)
- Boil the Tomatoes: Slightly slit the tomatoes and boil them in medium flame for about 3-4 minutes. (1)
- Boil water - Add some water to the idli pot and bring it to a boil. (1)
- Boil water in a pot. Once boiling, add the spinach and cook for 2-3 minutes. Strain and transfer immediately to a pot of cool water to stop the cooking process. Allow the spinach to cool, then strain again and blend into a smooth puree. (1)
- Boneless chicken (2)
- Boneless chicken pieces (1)
- Boneless mutton (1)
- Boneless, skinless fish (1)
- Bread (3)
- Bread crumbs (1)
- Breadcrumbs (2)
- Breadcrumbs for coating (1)
- Breads (1)
- Break 2 eggs into a bowl and beat them slightly. (1)
- Break 4 eggs into a bowl, beat them well, and set aside. (1)
- Break 6 eggs , beat them and pour it into the wok.. (1)
- Break the 3 eggs into a medium-sized bowl. (1)
- Break the bread into big pieces and pulse-grind them in a mixer jar until they turn into a coarse powder. (1)
- Bring the soup to a gentle boil over low flame. (1)
- Brinjal (1)
- Brinjals (1)
- Broken dried red chillies (1)
- Broken raw rice (1)
- Brown sugar (1)
- Butter (12)
- Butter the Bread: (1)
- Butter, melted (1)
- By this stage, the dates should have dissolved into the dish. (1)
C
- Cabbage (5)
- Capsicum (8)
- Capsicums (1)
- Cardamom (4)
- Cardamom pods (15)
- Cardamom Pods (1)
- Cardamom powder (6)
- Cardamom Powder (1)
- Cardamompods (1)
- Cardamoms (6)
- Carefully add the rolled bhatura dough to the hot oil. (1)
- Carefully drop the coated potato slices into the hot oil in batches, ensuring not to overcrowd the pan. Fry each slice for about a minute on each side or until they turn golden brown. (1)
- Carefully drop the formed batter balls into the hot oil. Fry them on low flame for 3-4 minutes or until they turn golden brown and crispy. (1)
- Carefully drop the layered dough in the wok keeping the flame in high and press the centre of the bhatura so that it puffs up. From here, you can pour some more hot oil over the bhatura using the frying ladle. Make sure to cook each side for about 1 - 2 minutes till golden brown. Switch off the flame. (1)
- Carefully drop the pakoras into the hot oil one by one. (1)
- Carefully lower one or two of the coated ice cream balls into the hot oil. Fry for 15-20 seconds until golden brown. Be careful not to over-fry, as it will cause the ice cream to melt. (1)
- Carefully place the battered prawns into the hot oil, making sure not to overcrowd the pan. (1)
- Carefully place the eggs into the pan, masala-side down. (1)
- Carom seeds (1)
- Carrot (7)
- Carrot, grated (1)
- Carrots (7)
- Cashew nuts (9)
- Cashew Nuts (1)
- Cashew nuts, broken (1)
- Cashewnuts (7)
- Cashewnuts, chopped (1)
- Cashews (5)
- Castor sugar (1)
- Cauliflower (3)
- Cauliflower cut into bite size pieces (1)
- Cauliflower florets (3)
- Cauliflower Florets (1)
- Chaat masala (1)
- Chana dal (10)
- Channa dal (1)
- Check for doneness - Insert a skewer or toothpick into an idli. If it comes out clean, they are done. (1)
- Check if the vegetables are done, then add the ground masala paste, 1/2 cup of water, and salt to taste. Mix well and simmer for another 4-5 minutes. (1)
- Cheddar cheese (2)
- Cheese (1)
- Cherries or strawberries (1)
- Chicken (3)
- Chicken pieces (8)
- Chicken Pieces (1)
- Chicken pieces with bone (1)
- Chicken stock (1)
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- Chili powder (38)
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- Chocolate syrup (1)
- Chopped coriander leaves (42)
- Chopped Coriander Leaves (1)
- Chopped coriander leaves for garnish (3)
- Chopped coriander leaves for garnishing (2)
- Chopped mango pieces (1)
- Chopped mint leaves (7)
- Chopped spinach (1)
- Chopped tomato (1)
- Cinnamon (12)
- Cinnamon stick (15)
- Cinnamon sticks (3)
- Close the batter with a lid and let it rest for 2 hours. (1)
- Close the lid again and cook on low flame for another 3 minutes. (1)
- Close the lid and cook on low flame for 5 whistles. (1)
- Close the lid and simmer on low flame for 15 minutes. (1)
- Close the lid of the pressure cooker, place the weight, and cook on medium flame until 2 whistles. (1)
- Close the lid, place the weight, and cook the dal on medium flame for 1 whistle. (1)
- Close the lid, put on the weight, and then turn on the flame. Cook on medium flame for 3 whistles. (1)
- Close the pressure cooker and secure the weight. Cook the mutton on medium flame for 3 whistles. (1)
- Clove (1)
- Cloves (21)
- Cloves garlic (1)
- Cloves of garlic (1)
- Coat each cutlet with breadcrumbs. (1)
- Coat each prawn in the sesame seed mixture until they are completely covered. The seeds should stick well due to the marinade. (1)
- Coat the ice cream balls in the egg whites and then roll them again in the crushed cornflakes for a second layer. (1)
- Coat with Masala: (1)
- Coating with Sesame Seeds (1)
- Cocoa powder (1)
- Coconut milk (12)
- Coconut oil (5)
- Combine ingredients - In a bowl, mix the ground moong dal with the green chili-coconut paste and yogurt until well combined. (1)
- Combine Ingredients: (1)
- Combine the Ingredients (1)
- Combine the soaked red chilies, peeled almonds, a pinch of saffron, a little milk, and ginger in a blender. Grind to a fine paste and set aside. (1)
- Combine well and marinate for 30 minutes. (1)
- Combining Everything (1)
- Condensed milk (2)
- Continue cooking for another 4 minutes without covering the pan. (1)
- Continue to sauté on low flame for 2 minutes. (1)
- Cook for 1 minute, then rinse under running tap water. (1)
- Cook for 10-12 minutes on each side. Remove the banana leaf and serve the adai hot with onion chutney. (1)
- Cook for 3 minutes on medium flame, then add 4 cups of thick and diluted coconut milk. Adjust the salt if needed. (1)
- Cook for 7-8 minutes, stirring occasionally, until the vegetables are coated well. (1)
- Cook for about 5 minutes, or until the sabudana becomes translucent. This is a sign that it’s cooked perfectly! (1)
- Cook for another 15 mins on low flame. (1)
- Cook on low flame for 15 minutes. (1)
- Cook on low flame for 20 minutes. (1)
- Cook on low flame for 4-5 minutes until the bottom turns golden brown. (1)
- Cook on low flame for about 1 whistle. Turn off the flame and wait for the steam to settle naturally. (1)
- Cook on low flame for about 2-3 minutes on each side, or until the desired texture is achieved. (1)
- Cook on low heat for 10-12 minutes. Once cooked, lightly mash the dal using a hand masher. Turn off the heat. (1)
- Cook on medium flame for 5 whistles. (1)
- Cook the Adai on low flame for about 3-4 minutes or until the edges start to lift. Flip it carefully and cook for another 3 minutes until both sides are golden brown. (1)
- Cook the Adai: (1)
- Cook the batter for 3 minutes on one side, then flip the appam and cook for another 3 minutes on the other side. (1)
- Cook the Chicken (1)
- Cook the chickpeas in a pressure cooker with 2 cups of water and salt for 4 whistles. Drain and set aside. (1)
- Cook the Chickpeas: Strain the soaked chickpeas and transfer them to a pressure cooker. Add just enough water to cover the chickpeas and cook on medium flame for 6 whistles. Once the pressure releases, strain the chickpeas and set them aside. (1)
- Cook the dal on low flame for 6-7 minutes, then switch off the flame. (1)
- Cook the Macaroni (1)
- Cook the Masala (1)
- Cook the Masala Toast (1)
- Cook the Onion-Garlic Paste: Add the onion-garlic paste to the pan and sauté for 2-3 minutes on medium flame. (1)
- Cook the Potatoes: (1)
- Cook the Prawns: (1)
- Cook the rice on low flame for 5 minutes. (1)
- Cook the sandwiches on both sides for about 1 minute each, until golden and crispy. (1)
- Cook the Toor Dal (1)
- Cook until the gravy becomes semi-dry. (1)
- Cook until the mutton fry becomes semi-dry. (1)
- Cook until the tomatoes turn mushy. (1)
- Cooked (1)
- Cooked rice (1)
- Cooking cream (1)
- Cooking oil (1)
- Cooking the Masala (1)
- Cool Down (1)
- Coriander leaves (10)
- Coriander Leaves (2)
- Coriander leaves finely chopped (1)
- Coriander leaves for garnish (1)
- Coriander leaves, (1)
- Coriander leaves, chopped (3)
- Coriander powder (39)
- Coriander Powder (1)
- Coriander seeds (8)
- Coriander Seeds (2)
- Corn (2)
- Corn and peas (1)
- Corn flour (6)
- Corn kernels (1)
- Cornflour (2)
- Cover again and simmer for another 5 minutes. (1)
- Cover the adai with another oiled banana leaf, oil side down. (1)
- Cover the biryani pot with aluminum foil and cook on low flame for another 10 minutes. (1)
- Cover the dough and allow it to rest for 10 minutes. (1)
- Cover the Kadai and cook on low flame for 15 minutes, stirring occasionally. (1)
- Cover the pan and cook on low flame for 15 minutes, stirring occasionally. (1)
- Cover the pan and cook on low flame for 15 minutes. (1)
- Cover the pan and cook over low flame for 5 minutes, then uncover. (1)
- Cover the pan and cook the cauliflower on low flame for about 30 minutes, stirring occasionally to prevent sticking. (1)
- Cover the pan and cook the ridge gourd for about 5 minutes. Stir occasionally to ensure even cooking. (1)
- Cover the pan and turn the flame back on to low. Allow the chicken to cook for about 20 minutes, stirring occasionally. (1)
- Cover the pan with aluminum foil and the pot lid. Let it cook for 15 minutes on slow flame. (1)
- Cover the pot and cook for about 20-25 minutes, stirring occasionally. (1)
- Cover the pot and cook on low flame for 10-12 minutes, stirring occasionally to ensure even cooking. (1)
- Cover the pot and cook on low flame for 5 minutes. (2)
- Cover the pot and cook on medium flame for 10 minutes. After 10 minutes, gently stir the rice. (1)
- Cover the pot and steam cook the mixture for 35 minutes over medium flame. Check for doneness by inserting a skewer; it should come out clean. (1)
- Cover the pot with a lid and add some weight on top to seal it. Cook for an additional 15 minutes. Allow Biryani to rest for another 15 minutes before serving it hot. (1)
- Cover the pot with a lid and cook the rice for 5 minutes on medium flame. (1)
- Cover the pot with a lid and simmer on low heat for 15 minutes without opening the lid. (1)
- Cover the pot with a sheet of aluminum foil and replace the lid. Cook on low flame for 15 minutes. (1)
- Cover the pot with aluminum foil and a tight lid. (1)
- Cover the pot with aluminum foil and then the lid. (1)
- Cover the pot with aluminum foil followed by the lid. Cook on low flame for 20 minutes. (1)
- Cover the pot with aluminum foil, then place a lid on top. Cook the rice on low flame for 15 minutes. Turn off the flame and leave the pot covered for another 15 minutes to rest. (1)
- Cover the pressure cooker with the lid, place the weight, and cook for 1 whistle on low flame. (1)
- Cover the pressure cooker with the weight and in low flame pressure cook until 2 whistles. This may take about 15 to 20 minutes. (1)
- Cover the pressure cooker, add a weight and cook for until six whistles in medium high flame. (1)
- Cover the thokku and cook the fish for 4 minutes. (1)
- Cover the tin with aluminum foil. (1)
- Cover the top of the biryani rice with some banana leaves and cover the pot. Cook on low flame for 15 minutes. (1)
- Cover the uttapam with a lid and cook on low flame for 1 minute. (1)
- Cover with a lid, turn on the flame, and cook on low flame for 10 minutes. (1)
- Cover with Foil (1)
- Cover with the lid, add the weight and cook for 4 whistles on medium flame. (1)
- Create a Water Bath (1)
- Create the Egg Mixture (1)
- Crush the cornflakes in a bowl until they are finely ground. You can also use a food processor for this step. (1)
- Cucumber (1)
- Cumin (1)
- Cumin powder (18)
- Cumin seeds (29)
- Cumin Seeds (2)
- Curd (10)
- Curry leaves (8)
- Curry Leaves (2)
- Curry masala powder (2)
- Cut 2 banana leaves into approximately 15 cm x 15 cm squares. Apply oil on one side of each leaf. (1)
- Cut 500g of fresh cauliflower into bite sized and soak them in hot water for about 2 minutes and strain them with a colander. Keep this aside too. (1)
- Cut the bread into your desired size and deep fry until golden brown. (1)
- Cut the capsicums into cubes as well. (1)
- Cut the cauliflower into medium florets. (1)
- Cut the potatoes into halves or quarters and boil them in a pot of water on medium flame for about 10 minutes until cooked. (1)
D
- Decorate with more nuts and dried rose petals if desired. Serve the Khoa Bhath hot. (1)
- Deshelled prawns (2)
- Diluted coconut milk (3)
- Dip each buttered slice into the prepared egg masala mixture, ensuring both sides are well coated. (1)
- Dip each cutlet into the slurry prepared from plain flour and water. (1)
- Dip the potato slices into the batter, ensuring they are well-coated. (1)
- Dip the rim of the glass into a plate of pink salt to coat the edges. (1)
- Divide the dough into 10-12 small balls. (1)
- Divide the dough into 15 equal balls and grease them with ghee. Cover with a damp cloth and set aside to rest for 2 hours. (1)
- Divide the dough into 20 small portions and roll each piece into a smooth ball. Ensure there are no cracks. This step is key to achieving soft, uniformly cooked Gulab Jamun. (1)
- Dough Preparation: (1)
- Drain off the excess oil and serve hot. (1)
- Drain the water, then soak the sabudana in fresh water for at least 10 minutes. (1)
- Dried chillies (5)
- Dried chillis (1)
- Dried Chillis (1)
- Dried red chilies (10)
- Dried Red Chilies (1)
- Dried red chillies (9)
- Dried rose petals (1)
- Dried rose petals for garnish (1)
- Dried white chickpeas (1)
- Drizzle some ghee around the edges and in the center of the uttapam. (1)
- Drizzle the prepared saffron milk over the top. Cover and continue cooking on low flame for another 15 minutes. (1)
- Drumstick (2)
- Dry the cauliflower thoroughly with a paper towel. (1)
E
- Egg (2)
- Eggs (16)
- Ensure the cauliflower is thoroughly coated with the masala. (1)
- Extract 1 cup of tamarind water and set it aside. (1)
- Extract 2 cups of tamarind water and set aside. (1)
- Extract 3 cups of tamarind water and set aside. (1)
- Extract 3/4 cups of tamarind water and set aside. (1)
- Extract the tamarind water and set it aside. (1)
F
- Fennel (1)
- Fennel powder (9)
- Fennel seeds (17)
- Fennel Seeds (1)
- Fenugreek (1)
- Fenugreek leaves (1)
- Fenugreek seeds (5)
- Fermented appam batter (1)
- Few banana leaves (1)
- Few chopped coriander leaves (1)
- Few coriander leaves for garnishing (1)
- Few curry leaves (17)
- Few more mint leaves (1)
- Few pieces of mango (1)
- Few pieces of raw mango (1)
- Few screw-pine leaves (1)
- Filling Preparation: (1)
- Final Touch (1)
- Final Touches (2)
- Finally, add 1 tsp of garlic paste to the mix. Stir again to make sure the garlic is evenly distributed. (1)
- Finally, add 1 tsp of lemon juice and sprinkle water on the dough. Knead the dough until it becomes soft. (1)
- Finally, add 1/4 tsp baking soda and mix gently. (1)
- Finally, add a few more curry leaves and some chopped coriander leaves, and sauté on low flame for 15 minutes until well cooked and the chicken turns golden brown. (1)
- Finally, add a pinch of kesari powder (1)
- Finally, add the chopped coriander leaves and give it one last mix. Set aside to marinate for 30 minutes. (1)
- Finally, add the fried chicken pieces and sauté on high flame for 5-6 minutes. Garnish with chopped coriander leaves and serve hot. (1)
- Finally, drizzle the lemon juice over the mix and add the sev. Give everything a final toss to incorporate all the flavors. (1)
- Finally, garnish the Pepper Prawn Fry with freshly chopped coriander leaves for an added layer of flavor. Serve hot as the succulent prawns encased in a blend of tantalizing spices provide a truly unforgettable culinary experience, striking the perfect balance between heat and flavor. (1)
- Finally, mix in the chopped coriander leaves. Set the mixture aside. (1)
- Fine semolina (1)
- Finish the curry with a sprinkle of chopped coriander leaves for garnish. Serve hot with your favorite steamed rice, chapati, dosa, idli or appam. Enjoy! (1)
- Finish with 4 tbsp fresh cream. Turn off the flame and stir gently until combined. Serve hot. (1)
- Finish with a pinch of garam masala for an added layer of flavor. Stir well. (1)
- Finish with additional chopped coriander leaves for garnish. (1)
- First, boil the potato in water until tender. Peel the skin and mash it, then set aside. (1)
- First, rinse and soak the toor dal, chana dal, and mung dal for 3 hours. (1)
- First, rinse the seeraga samba Rice thoroughly and soak it in water for 20 minutes. Once soaked, drain the water and set the rice aside. (1)
- First, soak the 10 dried chillies in hot water and set aside. (1)
- First, soak the dried red chilies in hot water for at least 10 mins. Set aside. (1)
- First, soak the red dried chilies in hot water for a few minutes and then drain them. In a mixer jar, add the soaked dried red chilies, grated coconut, cumin seeds, and a little water. Grind the mixture to a smooth paste and set it aside. (1)
- Fish (3)
- Fish curry masala (1)
- Fish of choice (1)
- Fish pomfret (1)
- Fish powder (1)
- Flatten the dough, dust with more flour, and roll it out as round and thick as possible. (1)
- Flip again, spread ghee on the other side, press, and flip one more time. Cook for an additional 5-10 seconds before removing from the flame. (1)
- Flip the adai and cook the other side for another 4 minutes on low flame. (1)
- Flip the bhatura and fry the other side for another 30 to 45 seconds until golden brown. (1)
- Flip the fish again, cover, and cook for another 3 minutes on low flame. (1)
- Flip the paratha occasionally until it achieves a golden, crispy texture. (1)
- Flip the puri and fry the other side for a few more seconds until brown. (1)
- Fold the dough into a rectangular shape, securing the corners tightly. (1)
- For the Chicken Masala Kerala Style: (1)
- For the Dough: (1)
- For the Filling: (1)
- For the Ground Paste: (1)
- For the rice, heat 1 tbsp ghee in a clean pot. Add cinnamon, cloves, and cardamom. Once aromatic, add soaked basmati rice and gently mix. (1)
- French beans (6)
- Fresh coriander leaves (2)
- Fresh cream (3)
- Fresh cream or cooking cream (1)
- Fresh or frozen peas (1)
- Fry each side for 3 minutes, then remove from the flame and serve hot. (1)
- Fry on low flame for 5 minutes on each side. (1)
- Fry on medium flame for 3-4 minutes or until they turn golden brown and crispy. (1)
- Fry on medium-high heat for about 1 minute. (1)
- Fry over medium flame until golden brown. (1)
- Fry the Cauliflower and Prawns (1)
- Fry the chicken on medium flame for 5 minutes without flipping it. This helps the masalas adhere to the chicken. (1)
- Fry the Mackerel (1)
- Fry the marinated cauliflower in batches over medium flame for 3-4 minutes or until golden brown. Set aside. (1)
- Fry the onion till golden brown. (1)
- Fry the Onions: (1)
- Fry the prawns for 3-4 minutes or until they turn golden brown. (1)
- Fry till it turns golden brown. (1)
- Full cream milk (1)
- Full-fat Milk (1)
G
- Garam masala (15)
- Garam Masala (5)
- Garam masala powder (7)
- Garam Masala Powder (1)
- Garlic (19)
- Garlic cloves (10)
- Garlic Cloves (1)
- Garlic paste (1)
- Garlic pods (2)
- Garnish and Serve (2)
- Garnish and Serve: (1)
- Garnish and Serve: Garnish with sliced onions and serve hot. (1)
- Garnish the fried fish with the previously fried onions. Serve hot and enjoy! (1)
- Garnish with chopped coriander leaves and fluff up the rice gently. Serve hot and enjoy! (1)
- Garnish with chopped coriander leaves and kasoori methi. Mix well. (1)
- Garnish with chopped coriander leaves and mix again. Add 1 tbsp of ghee if you prefer for extra richness. (1)
- Garnish with chopped coriander leaves and serve hot. (7)
- Garnish with chopped coriander leaves and serve with rice or roti. (1)
- Garnish with chopped coriander leaves, fried onions, and fried cashew nuts. (1)
- Garnish with chopped coriander leaves. (4)
- Garnish with chopped coriander leaves. Serve hot with rice, naan, ghee rice, parathas, or chapattis. (1)
- Garnish with chopped coriander, fried onions, and cashew nuts before serving. (1)
- Garnish with some chopped coriander leaves. Serve the Creamy Malai Dhal with your favourite rotis or chapatis, naans or even rice with some chopped coriander leaves. (1)
- Garnish with the remaining birista and nuts. Serve hot. (1)
- Garnish your mutton keema with freshly chopped coriander leaves. (1)
- Gently add the paneer cubes and toss to coat. Cover the pan again and cook for 5 minutes to allow the paneer to absorb the flavors. (1)
- Gently add the soaked basmati rice and mix gently. (1)
- Gently fluff up the rice. (1)
- Gently fold in the chocolate chips which is lightlydusted in plain flour to prevent them from sinking to the bottom. (1)
- Gently mix in the eggs until fully combined, then stir in the vanilla essence to infuse a warm, aromatic flavor. (1)
- Gently mix the cooked mutton into the masala and let it simmer on low heat for 5 minutes. (1)
- Gently mix the rice a little and serve hot with raita. (1)
- Gently place the fish pieces in the pan. Flip after 1 minute and cover with a lid. Cook on low flame for 3 minutes. (1)
- Ghee (57)
- Ghee for greasing (1)
- Ghee or oil for cooking (1)
- Gingelly oil (8)
- Ginger (26)
- Ginger garlic paste (39)
- Ginger-garlic (1)
- Ginger-garlic paste (4)
- Gingery oil (1)
- Give it a good stir and simmer the kheer on low flame for about 3 minutes. Avoid overcooking, as this may curdle the coconut milk. (1)
- Give it a mix. (1)
- Gooseberry-sized tamarind (1)
- Gradually add 1.5 cups of water to the yogurt, mixing until well combined. (1)
- Gradually add about 150 ml of water while continuing to whisk until the batter is smooth and free of lumps. (1)
- Gradually add the water to the dry ingredients, mixing until the batter is lump-free. (1)
- Gradually add water and knead the dough for 5 minutes until soft and non-sticky. (1)
- Gradually mix the beaten eggs with the flour mixture. Stir continuously to ensure the batter is smooth and lump-free. (1)
- Gradually pour 300ml of full-fat milk into the mixture. (1)
- Gradually warm 1 cup of milk and pour it into the pot, whisking continuously to ensure a creamy, lump-free consistency. (1)
- Gram flour (1)
- Grate Onions and Garlic: In a mixer jar, grind the onions and garlic into a smooth paste. Set aside. (1)
- Grate the cauliflower into fine pieces. (1)
- Grated carrot (1)
- Grated coconut (24)
- Grated Coconut (2)
- Grease a 6-inch round pan or bowl with 2 tsp of ghee. (1)
- Green capsicum (1)
- Green cardamom pods (1)
- Green chili (13)
- Green Chili: Add a sliced green chili and mix again. (1)
- Green chilies (26)
- Green Chilies (1)
- Green chilies, (2)
- Green chilli (6)
- Green chillies (24)
- Green chillis (1)
- Green Chlli (1)
- Green gram (1)
- Green peas (9)
- Greens chillies (1)
- Grill for 1 minute on each side, or until the bread is golden brown and crispy. (1)
- Grind everything to a smooth paste and set aside. (1)
- Grind into a smooth paste and set aside. (1)
- Grind into a smooth paste and set it aside. (1)
- Grind the coconut mixture - In a small mixer jar, add the grated coconut, green chilies, salt, and hing. Grind it coarsely first, then add a little water and grind to a smooth paste. Set this aside. (1)
- Grind the dal - In a clean mixer jar, add the soaked moong dal and 1/4 cup of water. Grind coarsely until it has a slightly grainy texture, similar to semolina. (1)
- Grind the mixture coarsely and set aside. (1)
- Grind the mixture into a smooth paste and set aside. (1)
- Grind the mixture to a smooth paste, then set it aside in a serving bowl. (1)
- Grind the Mixture: (1)
- Grind them coarsely. (2)
- Grind these ingredients to form a smooth paste. (1)
- Grind to a fine paste and set aside. (1)
- Grind to a smooth paste and set aside. (1)
- Grind until smooth and set aside. (1)
- Grinding the Sesame Seeds (1)
- Ground mixture coarsely.Add about ml of water to the mixture and ground a little more. (1)
- Groundnut oil (4)
H
- Half of lemon juice (1)
- Handful of chopped coriander leaves (1)
- Hard boiled egg (1)
- Heat 1 tbsp ghee in a pan and roast the almonds, cashews, walnuts, and raisins until golden brown. Set aside. (1)
- Heat 1 tbsp ghee in a pan or kadai. Once hot, add the sliced onion and sauté until golden brown. (1)
- Heat 1 tbsp ghee in a small pan. Once hot, add 1/2 tsp mustard seeds and wait until they crackle. (1)
- Heat 1 tbsp of butter in a pressure cooker on low flame. Once melted, add the minced garlic and sauté for a few seconds. (1)
- Heat 1 tbsp of ghee in a small pan. (1)
- Heat 1 tbsp of oil in a pan. (1)
- Heat 1 tbsp of oil in a small pan and add it directly to the pakora mixture. Combine well. You should now be able to roll the mixture into small doughs like pakoras. (1)
- Heat 1 tsp of ghee in a small pan. (1)
- Heat 100g of ghee in a pan over low flame. (1)
- Heat 2 tbsp ghee in a pan. (1)
- Heat 2 tbsp of oil in a kadai. Add the coriander seeds and roughly chopped onions, and sauté lightly. (1)
- Heat 2 tsp of butter in a pot. Once melted, add the plain flour and stir until it forms a smooth paste without lumps, keeping the flame low. (1)
- Heat 3 tbsp of oil and 1 tbsp ghee in a kadai. (1)
- Heat 3 tbsp oil in a pan. Add cumin seeds, dried chillies, and a few curry leaves. Sauté until fragrant. (1)
- Heat 4 tablespoons of gingelly oil in a pan. Once hot, add 1/2 teaspoon cumin seeds, 1/4 teaspoon fenugreek seeds, and 1/4 teaspoon fennel seeds. Allow them to crackle and infuse the oil with flavor. (1)
- Heat 4 tbsp of gingelly oil in a pot. (1)
- Heat 4 tbsp of groundnut oil and 1 tbsp of ghee in a pot. (1)
- Heat a griddle and add ghee. (1)
- Heat a griddle and sprinkle some oil. (1)
- Heat a griddle over medium flame. (1)
- Heat a griddle pan over low flame. Place the sandwich on the pan and toast for about 1 minute. Carefully flip the sandwich and toast the other side for another minute, ensuring both sides are golden brown and the cheese is melted. (1)
- Heat a pan with some oil over low heat. (1)
- Heat a pancake griddle over very low flame. (1)
- Heat a pancake skillet over medium heat and spread some oil, butter, or ghee evenly on the surface. Pour a ladleful of the pancake mixture onto the skillet and spread it out evenly to form a circle. Add some ghee on top for an extra rich flavor. (1)
- Heat a paniyaram skillet and spread some ghee into each mold. Pour a spoonful of the paniyaram batter into each mold and cook on low flame for 3 minutes. (1)
- Heat a tablespoon of oil in a kadai or pan (1)
- Heat a tawa and apply some oil on it. (1)
- Heat a Tawa and place the prepared paratha on it. Cook on medium flame for 30 seconds. (1)
- Heat a tawa over medium heat and add a little ghee or oil. (1)
- Heat an appam pan and lightly grease it with oil. Pour 1.5 ladlefuls of batter into the pan and give it a swirl to spread the batter evenly. Cover and cook on medium flame for about 2-3 minutes. Then, reduce the flame and cook for another 1 minute. Uncover and remove the appam from the pan. It should be crispy on the edges and soft and spongy in the center. (1)
- Heat coconut oil in a pan over medium heat. (1)
- Heat ghee and oil in a kadai. Add the urad dal, chana dal, and mustard seeds. Stir and allow the mustard seeds to crackle. (1)
- Heat mustard oil in a pan over medium heat. Add cumin seeds and allow them to splutter. (1)
- Heat oil - In a small pan, heat 1 tbsp of oil. Once hot, add the mustard seeds and allow them to crackle. (1)
- Heat oil and ghee in a large pan or kadai. (1)
- Heat oil and ghee in a pot. Once hot, add the cinnamon, cardamom, and star anise. Sauté until fragrant. (1)
- Heat oil in a kadai for deep frying. (1)
- Heat oil in a kadai for deep frying. Once hot, add the koftas in batches and fry for 30-45 seconds until golden brown. Set aside. (1)
- Heat oil in a kadai in a deep frying pan (1)
- Heat oil in a kadai or deep frying pan over medium-high heat. (1)
- Heat oil in a kadai over medium heat. (2)
- Heat oil in a kadai. (1)
- Heat oil in a kadai. Once the oil is hot, fry the pakoras in batches over medium flame for about 2-3 minutes or until golden brown. Strain them from the oil and serve hot with mint chutney or tomato ketchup. (1)
- Heat oil in a pan and use the remaining half of the kofta mixture. (1)
- Heat oil in a pan over low flame. (1)
- Heat oil in a pan over medium heat. (1)
- Heat oil in a pan. Add mustard seeds and let them crackle. (1)
- Heat oil in a pot, add the sliced onions, and sauté on high flame until golden brown. Add the sliced tomatoes and green chillies, cooking on medium flame until the tomatoes turn mushy. (1)
- Heat some oil in a pan over medium heat. Once the oil is hot, use a scoop or spoon to drop portions of the corn mixture into the pan. Fry each fritter for 2-3 minutes on each side, or until they are golden brown. (1)
- Heat the Ghee: In a pan, add 3 tablespoons of ghee and heat it over medium flame. (1)
- Heat the groundnut oil and ghee in a pressure cooker. Once hot, add the cinnamon, cloves, cardamoms, and star anise, cooking until aromatic. (1)
- Heat the mixture over medium flame, stirring continuously until it boils. (1)
- Heat the oil until it is hot enough for frying. (1)
- Heat the Tawa: (1)
- Hing (1)
- Honey (2)
- Hot oil (1)
- Hot water (2)
I
- Idli rice (1)
- If you find batter is runny, you may add in equal amount of plain flour and corn flour and try to mix again. On the other hand, if you find batter is too thick, add a little more water. All these can be fixed easily. (1)
- If you prefer a sweeter smoothie, add up to 3 tablespoons of honey and blend again until fully mixed. (1)
- If you’d like to enhance the aroma, add a few pandan leaves at this stage. Stir well and enjoy the tempting fragrance wafting through your kitchen. (1)
- Immediately roll the ice cream balls in the crushed cornflakes, pressing gently to ensure the cornflakes stick to the ice cream. (1)
- In a big bowl, add 2 cups of diluted coconut milk, fish masala powder, tamarind water, and green chilies. Mix well and set aside. (1)
- In a biryani pot, add 3 tbsp ghee. Once hot, add the cinnamon, bay leaves, cardamom, cloves, black cardamom, and cumin seeds. Roast until fragrant. (1)
- In a biryani pot, spread 1 tbsp ghee evenly with a brush. (1)
- In a blender or mixer, combine the chopped ginger, garlic, and green chili. Blend until coarsely ground, then add a little water and continue blending to achieve a smooth, fine paste. Reserve. (1)
- In a blender, combine the eggs, sugar, milk powder, condensed milk, cardamom powder, salt, and ghee. Blend everything until you achieve a smooth and frothy mixture. (1)
- In a blender, grind the onion, garlic, ginger, green chilies, mint leaves, coriander leaves, coriander powder, salt, and a little water to a fine paste. Set aside. (1)
- In a bowl, add 1 cup broken raw rice, 1/2 cup idli rice, and 2 tbsp urad dal. Rinse them at least three times or until the water runs clear. Then soak the mixture in water and place it in the refrigerator for at least 3 hours. (1)
- In a bowl, add 1 cup of masoor dal. Rinse thoroughly three times and then pour enough water to soak the dal for 6 hours. (1)
- In a bowl, add the boneless chicken , add, ginger garlic paste, salt, red chilli powder, coriander powder, and garam masala powder. (1)
- In a bowl, add the gooseberry-sized tamarind and a little hot water. (1)
- In a bowl, add the plain flour and the wheat flour and sieve them together. (1)
- In a bowl, add the toor dal and rinse thoroughly before soaking it for 20 minutes. (1)
- In a bowl, break 5 eggs. (1)
- In a bowl, combine 150g plain flour, 1/4 tsp baking powder, and 1/8 tsp salt. Set this mixture aside. (1)
- In a bowl, combine the mashed potato, sautéed vermicelli, sliced onions, sliced green chilies, chopped coriander leaves, chopped mint leaves,, chopped cashew nuts (if using), salt, besan flour, and rice flour. Mix well. (1)
- In a bowl, combine the semolina, plain flour, grated coconut, and sugar. (1)
- In a bowl, combine the sliced bananas with salt, chili powder, turmeric powder, coriander powder, and garam masala. Mix well until the spices coat the banana slices evenly. (1)
- In a bowl, grate the paneer and boiled potato. Add salt, white pepper powder, and corn flour. Mix well until no lumps remain. (1)
- In a bowl, marinate the chicken with curd, chili powder, turmeric powder, nutmeg powder, salt, and ginger garlic paste. (1)
- In a bowl, mix the cauliflower florets with salt, turmeric powder, chili powder, and corn flour. Set aside. (1)
- In a bowl, mix the fish with salt, chilli powder, turmeric powder, and lemon juice. Marinate the fish for 20 minutes. (1)
- In a bowl, mix the ground chili-coconut paste with the onion-garlic paste until well combined. (1)
- In a bowl, mix the minced mutton with the ground masala paste and sliced shallots. Set aside. (1)
- In a bowl, mix together 1 cup of gram flour, 2 tbsp of rice flour, and 1 tsp of salt. Add 2 tbsp of water and mix well. (1)
- In a bowl, mix wheat flour, plain flour, salt, and sugar. (1)
- In a bowl, soak 60g of tamarind and extract 1.5 cups of tamarind water. Set aside. (1)
- In a bowl, soak the dried chillies in hot water for about 20 minutes. (1)
- In a bowl, soak the dried red chilies in hot water for 15 minutes. (1)
- In a bowl, soak the tamarind in a little water. Strain the extract into another bowl, and add the ground paste, jaggery, and salt. Mix well and set aside. (1)
- In a bowl, the mackerel is added and coated well with the masala paste. (1)
- In a bowl, the tamarind is soaked in hot water for at least 15 mins. The excess water is drained from the tamarind, and the tamarind pulp is mixed, ensuring any hard parts, seeds, or roots are removed. It is then set aside. (1)
- In a chopper, add 1/2 kg of boneless mutton and pulse until almost fine. (1)
- In a clean dry bowl, add 3 cups of plain flour which is siefted. Add about 1 teaspoon of salt and gently mix the flour. (1)
- In a clean dry bowl, add the sifted 75g plain flour, 75g corn flour, pepper powder, sugar and salt and give a whisk. (1)
- In a clean mixer jar, grind 1 inch of ginger coarsely. You'll need 1 tsp from this coarsely ground ginger; set this aside too. (1)
- In a deep fryer or a large, heavy-bottomed pot, heat the vegetable oil to 375°F (1)
- In a deep frying pan, add oil. Once it becomes a little hot, carefully drop the vadai one by one and fry on a low flame for 3 minutes. (1)
- In a deep pan or kadai, heat oil for deep frying. Fry the sliced onions until golden brown and crisp. Set aside. (1)
- In a frying pan, add 1 tablespoon of oil. Once the oil is hot, add the sliced onions. Sauté on medium flame until they turn translucent. This process should take about 3-5 minutes. (1)
- In a hot wok, add 3 tbsp of oil, and fry the sliced onions and the sliced green chili in medium flame. (1)
- In a hot wok, in a medium high flame, pour some oil for deep frying. once oil becomes hot, dip the strained cauliflower into the batter one by one into the hot oil and fry them for about 2 to 3 mins until the cauliflower turns golden brown. Keep this aside (1)
- In a kadai (deep frying pan), heat oil. Once the oil is hot, fry the chicken pieces in batches over medium flame for about 5-6 minutes until golden brown. Set aside. (1)
- In a kadai or deep frying pan (1)
- In a kadai or deep frying pan, add enough oil to fry the bhaturas. (1)
- In a kadai, add oil for deep frying and heat it. (1)
- In a kadai, heat 1 tbsp of ghee. (1)
- In a kadai, heat 2 tbsp of oil and 1 tbsp of butter. Once hot, add the bay leaves, cumin seeds, chopped ginger, and green chili. Sauté for a few seconds. (1)
- In a kadai, heat oil on high flame. Once the oil is hot, add the puris one by one. (1)
- In a kadai, heat oil over medium flame for deep frying. (1)
- In a Kadai, heat the oil over low flame. (1)
- In a kadai, in medium flame, add the chicken pieces and fry them in batches for about 5 -7 minutes or until golden brown. (1)
- In a kadai,heat the oil. Once hot, add the mustard seeds and urad dal and allow them to temper. (1)
- In a large bowl, add 4 cups of sieved plain flour. (1)
- In a large bowl, add sugar, salt, milk, and a pinch of baking soda. Mix well until the sugar dissolves. (1)
- In a large bowl, add the curd, ginger-garlic paste, cumin powder, black pepper powder, coriander powder, and garam masala. Whisk until smooth. Add your choice of sliced vegetables and mix well until they are thoroughly coated. Cover and marinate for 30 minutes. (1)
- In a large bowl, add the deshelled prawns and the ground paste. Mix well. (1)
- In a large bowl, add the mutton, salt, turmeric powder, and the ground paste. (1)
- In a large bowl, add the roasted semolina and 2 cups curd. Mix until there are no lumps. (1)
- In a large bowl, combine 1/2 kg of prawns with the ground sesame seeds, 1/2 tsp salt, 1 tbsp ginger garlic paste, 1/2 tsp turmeric powder, and 1 tsp chili powder. (1)
- In a large bowl, combine 500 ml of chilled milk with the fried carrots and cooked sago. Stir well to mix all the ingredients. (1)
- In a large bowl, combine the ginger garlic paste, yogurt, salt, chili powder, Kashmiri chili powder, turmeric powder, and coriander powder. Mix well to form a marinade. (1)
- In a large bowl, combine the mutton pieces with turmeric powder, chili powder, coriander powder, curd, lemon juice, and 2 tablespoons of ginger garlic paste. Mix well and set aside to marinate for 30 minutes. (1)
- In a large bowl, combine the prawns, ground paste, chili powder, turmeric powder, and salt. Mix well and set aside to marinate for 10 minutes. (1)
- In a large bowl, combine the puffed rice and roasted gram with a tablespoon of oil. Mix well to ensure even coating. (1)
- In a large bowl, place the chicken pieces. Add salt, ginger garlic paste, chili powder, and coriander powder. Mix well. (1)
- In a large bowl, place your choice of fish and add 3/4 tsp of salt or to taste (1)
- In a large mixing bowl, add the fermented appam batter. (1)
- In a large mixing bowl, combine the ground oats flour, 1/2 cup of semolina, and 1/2 teaspoon of cumin seeds,rubbed between your palms for extra aroma. (1)
- In a large pan, add the oil and ghee. (2)
- In a large pan, heat 4 tablespoons of oil over medium heat. (1)
- In a large pot, add in the cauliflower. (1)
- In a large pot, add some water and bring it to a boil. Carefully lower the cake tin into the pot. Ensure the water level reaches halfway up the sides of the cake tin. (1)
- In a large pot, add the ghee and oil. Once heated, add the cinnamon stick, cloves, cardamom pods, and ginger garlic paste. Sauté the spices and paste on low flame for 2-3 minutes until fragrant. (1)
- In a large pot, heat the oil and ghee over medium heat. (1)
- In a large pressure cooker, heat 150 ml of oil and 50 ml of ghee over medium heat. Add the cardamom, cinnamon, bay leaves, and cloves. Sauté for a few seconds until fragrant. (1)
- In a medium flame, add 1/4 tsp of coarsely ground black pepper to the eggs and continue to scramble them. (1)
- In a medium mixer jar, add in the coriander leaves, curry leaves, tomatoes and onions and grind into smooth paste. (1)
- In a medium mixer jar, add the roughly chopped tomatoes and onions and blend it smooth. No need to add any water when blending. (1)
- In a medium-sized bowl, combine the sugar, water, a pinch of saffron, cardamom pods, and rose water. (1)
- In a medium-sized mixing bowl, whisk together the melted butter and brown sugar until smooth and creamy. (1)
- In a mixer jar, add 3 green chillies and a little water and grind into a paste. You'll need 1 tbsp of this paste for later use, so set it aside. (1)
- In a mixer jar, add 3 green chillies and a little water. Grind into a smooth paste. Set aside. (1)
- In a mixer jar, add 6 shallots, grated coconut, cumin seeds, dried red chilies, and garlic with a little water. Grind smoothly and set this aside too. (1)
- In a mixer jar, add a handful of coriander leaves. (1)
- In a mixer jar, add grated coconut, roasted gram dal, turmeric powder, black pepper powder, fennel powder, cumin powder, coriander powder, ginger garlic paste, small piece of cinnamon, dried red chilies, green chilies, salt, and water. (1)
- In a mixer jar, add the almonds and cashew nuts and grind to a smooth paste. (1)
- In a mixer jar, add the channa dal and grind it into a fine powder. Set aside. (1)
- In a mixer jar, add the coriander leaves, green chilies, garlic, ginger, and a little water. (1)
- In a mixer jar, add the garlic cloves and fennel seeds. (1)
- In a mixer jar, add the ginger and green chillies and grind them coarsely. Set aside. (1)
- In a mixer jar, add the ginger and green chillies with a little water to grind into a smooth paste. Set aside. (1)
- In a mixer jar, add the grated coconut, dried red chilies, cinnamon, star anise, peeled almonds, cashew nuts, turmeric powder, cumin seeds, coriander seeds, salt, and some water. (1)
- In a mixer jar, add the grated coconut, ginger, garlic, and a little water. Grind to a smooth paste and set aside. (1)
- In a mixer jar, add the grated coconut, peppercorns, cumin seeds, and coriander seeds. Grind them coarsely. (1)
- In a mixer jar, add the grated coconut, soaked red chilies, fennel seeds, cumin seeds, roasted gram, and a little water. (1)
- In a mixer jar, add the roughly chopped ginger, garlic, fennel seeds, shallots, and a little water. Grind until a smooth paste forms. (1)
- In a mixer jar, add the shallots, green chillies, ginger, cinnamon, clove, and salt. (1)
- In a mixer jar, add the soaked and drained dried red chilies, grated coconut, cumin seeds, asafetida powder, Bengal gram flour, coriander seeds, salt, and a little water. Grind until you get a smooth paste and set it aside. (1)
- In a mixer jar, add the soaked dried chillies, 2 tsp ginger garlic paste, 1 tbsp coriander seeds, 1/2 tsp peppercorns, 1 tsp cumin seeds, 2 tsp mustard seeds, and 1/2 tsp turmeric powder. Add a little water and grind until you achieve a fine paste. (1)
- In a mixer jar, add the soaked green grams, ginger, green chillies, and salt. Grind coarsely with a few pulses. Set this mixture aside. (1)
- In a mixer jar, add the soaked red chilies, grated coconut, and coriander seeds. Grind coarsely, then add a little water and grind to a smooth paste. Set aside. (1)
- In a mixer jar, add the tomatoes, ginger, garlic, cloves, cardamom, cinnamon, chili powder, coriander powder, and a little water. (1)
- In a mixer jar, blend 3 tomatoes with 5 garlic cloves into a smooth paste. Set aside. (1)
- In a mixer jar, blend the onions and shallots into a smooth paste and set aside. (1)
- In a mixer jar, combine 1 egg, 8 shallots, and 3/4 tsp fennel seeds. (1)
- In a mixer jar, combine the grated coconut and the soaked cashew nuts with a little water. Grind until smooth. Set this paste aside for later use. (1)
- In a mixer jar, combine the peeled almonds with 4 tablespoons of milk. (1)
- In a mixer jar, grind green chillies, garlic, and ginger with a little water until smooth. Set aside. (1)
- In a mixer jar, grind the cumin seeds, peppercorns, and coriander powder into a fine powder. Set aside. (1)
- In a mixer jar, grind the ginger, garlic, almonds, fennel seeds, peppercorns, and a little water into a smooth paste. Set aside. (1)
- In a mixer jar, grind the soaked red chillies, ginger, garlic, fennel seeds, and a little water into a smooth paste. Set aside. (1)
- In a mixer jar, take 3/4 cup cooked rice, 3/4 cup grated coconut, and the soaked rice mixture. Add 3/4 cup ice water instead of normal water to help keep the mixture cool. This is crucial because our mixer jar tends to become hot too quickly, and making the batter hot during the grinding process may not give a favorable texture and taste—it might taste sour when making appam. Grind for at least 2-3 minutes until the mixture is almost smooth, with only a few tiny grains remaining. (1)
- In a mixer jar, the shallots, dried red chillies, turmeric powder, fennel seeds, grated coconut, and ginger garlic paste are ground coarsely. (1)
- In a mortar and pestle, pound the fennel seeds and peppercorns until coarse. (1)
- In a pan on low flame, add the cooked potatoes and chana dal along with the tamarind-paste mixture and 2 cups of water. Cook for about 7 minutes until the mixture thickens. (1)
- In a pan on low flame, add the groundnut oil, bay leaves, cloves, and cardamom. Add the ginger garlic paste and cook for 5 minutes until the raw smell dissipates. (1)
- In a pan, add 1 tablespoon of gingelly oil or other cooking oil of your choice at low flame. (1)
- In a pan, add 1 tbsp of ghee. Once hot, add the grated onions and sauté for 2 minutes on low flame. (1)
- In a pan, add 1/2 tsp of ghee. (1)
- In a pan, add 2 tbsp of butter, in low flame add the star anise, cinnamon and the cardomoms and fry till aromatic. (1)
- In a pan, add 2tbsp of oil. Once hot, add the thinly sliced onions and sauté until translucent. Add the chopped green chilies and sauté for a few more seconds. Set aside. (1)
- In a pan, add all the items under the curry base ingredients. In a low heat, mix the 2 tablespoon grated coconuts, 3 teaspoon sesame seeds and the 5 cashew nuts until the coconuts changes into a nice golden colour. Transfer to a different bowl and let it cool. (1)
- In a pan, add butter and allow it to melt over low flame. (1)
- In a pan, add oil and butter. Once hot, add minced garlic and sauté on low flame for 30 seconds. Add the spinach puree and sauté for another 3 minutes. (1)
- In a pan, add oil and drop the vegetable cutlets one by one. Fry in medium flame for 3 mins on each side until golden brown. (1)
- In a pan, add oil. Once hot, add the minced garlic and sliced onions, and sauté for about a minute. (1)
- In a pan, add oil. Once the oil becomes hot, add the sliced onion and the green chilli paste and sauté in medium flame until light golden brown. (1)
- In a pan, add the coriander seeds and cumin seeds and roast on low flame for 2 minutes until aromatic. Transfer these to a mixer jar once cooled down and grind to a coarse powder. Set aside. (1)
- In a pan, add the ghee and sauté the vermicelli until it turns golden brown. Immediately pour hot water over the vermicelli, strain it, and set aside. (1)
- In a pan, heat 1 tbsp of butter and add the cumin seeds. Sauté on low flame for a few seconds. (1)
- In a pan, heat 1 tbsp of ghee. Fry 10 split cashew nuts on low flame until they turn golden brown. Set them aside. (1)
- In a pan, heat 1 tbsp of oil and fry the sliced onions until light golden brown, for about 3 minutes. (1)
- In a pan, heat 1 tbsp of oil. (1)
- In a pan, heat 2 tablespoons of gingery oil. (1)
- In a pan, heat 2 tbsp of coconut oil. Add the mustard seeds and urad dal, and let them temper. (1)
- In a pan, heat 2 tbsp of ghee over low flame. Add the cashew nuts and roast until golden brown. Remove and set aside. (1)
- In a pan, heat 2 tbsp of ghee. (1)
- In a pan, heat 2 tbsp of oil over medium heat. (1)
- In a pan, heat 2 tsp of oil. Add fennel seeds, coriander seeds, grated coconut, and dried red chilies. Sauté until the coconut turns a light golden brown. (1)
- In a pan, heat 3 tbsp of cooking oil on medium flame. (1)
- In a pan, heat 3 tbsp of oil. (1)
- In a pan, heat 3 tbsp of oil. Add 1/2 tsp cumin seeds and broken red chillies and allow them to crackle. (1)
- In a pan, heat 3 tbsp of oil. Add the mustard seeds and let them crackle. (1)
- In a pan, heat 4 tbsp of gingelly oil. Add 1 tsp of sun-dried onion seasoning, the sliced onion, and shallots. Sauté for 2 minutes. (1)
- In a pan, heat a 3 tbsp of oil. (1)
- In a pan, heat ghee and oil. Add sliced onions and sauté until golden brown over medium flame. (1)
- In a pan, heat oil and fry the koftas for 2-3 minutes until golden brown. Set aside. (1)
- In a pan, heat oil and ghee. Add cinnamon, star anise, cloves, and cardamom. Sauté for a minute to release their flavors. (1)
- In a pan, heat some oil and add the thinly sliced onions and green chillies. Cook until the onions are golden brown. (1)
- In a pan, heat some oil. (1)
- In a pan, heat the coconut oil. Once the oil is hot, add the mustard seeds and dried red chillies. After the mustard seeds crackle, add the sliced onions. Sauté the onions on medium flame for 1 minute. (1)
- In a pan, heat the groundnut oil over medium flame. Once hot, add the sliced shallots and sauté until they are translucent. (1)
- In a pan, heat the oil and ghee. Add the bay leaves, cinnamon, and star anise, and roast on low flame for about 1 minute. (1)
- In a pan, heat the oil over medium flame. (1)
- In a pan, heat the oil over medium flame. Add mustard seeds and urad dal. When they start to crackle, add the sliced onions and sauté for a few seconds. Follow this by adding curry leaves and continue to sauté for a few more seconds. (1)
- In a pan, heat the oil over medium flame. Once the oil is hot, add the fennel seeds, sliced onion, and some curry leaves. Sauté for 5 minutes. (1)
- In a pan, in medium flame, add the oil and saute the onions until golden brown. (1)
- In a pan, oil is added, and the mackerel fish slices are slowly dropped in one by one. (1)
- In a pan, roast 2 cups semolina on low flame for 5 minutes or until fragrant. Set aside. (1)
- In a pan, roast cashews in ghee until golden brown. Set aside. (1)
- In a pan, roast the almonds and cashews on low flame for 1 minute. Allow them to cool down slightly before grinding into a smooth powder. (1)
- In a pan, sauté fennel seeds, curry leaves, dried chillies, and crushed garlic on low flame for 1 minute. (1)
- In a pot of boiling water, add the chopped potatoes and boil for 10-12 minutes. (1)
- In a pot of boiling water, carefully add the soaked basmati rice. Add 1 tsp of salt and cook until 90% done. Strain the rice and set it aside to cool down. (1)
- In a pot of water, add the potato and boil for 10-12 minutes. Strain and allow it to cool before peeling off the skin. Set aside. (1)
- In a pot, add 1 tbsp butter, 1 tsp cumin seeds, and peppercorns. Roast for a few seconds until fragrant. (1)
- In a pot, add 3 tbsp oil and heat on medium flame. (1)
- In a pot, add 4 tbsp of the oil used for frying and 1 tbsp ghee. Heat. (1)
- In a pot, add 4 tbsp oil and 2 tbsp ghee. Once hot, add 2 bay leaves, 1 cinnamon stick, 5 cloves, and 2 star anise. Fry until aromatic. (1)
- In a pot, add about 4 tbsp of oil. Once the oil is hot, add bay leaves, cinnamon stick, cardamom pods, cloves, and fennel seeds until aromatic. (1)
- In a pot, add groundnut oil, ghee, cinnamon, cloves, and fennel seeds. (1)
- In a pot, add the gingelly oil and mustard seeds. Let the mustard seeds crackle, then add the curry leaves. (1)
- In a pot, add the rice water, green chili, sliced onions, shallots, and salt. Cover the pot and bring to a boil over medium heat for about 1 minute. (1)
- In a pot, bring 4 cups of water to a boil. (1)
- In a pot, bring 6 cups of water to a rolling boil. (1)
- In a pot, bring water to a rolling boil. (1)
- In a pot, combine the soaked masoor dal, minced ginger, slit green chillies, salt, and 2 cups of water. (1)
- In a pot, heat 1 tbsp of oil. (1)
- In a pot, heat 2 tbsp oil. Add 1/4 tsp mustard seeds, 1/2 tsp urad dal, 1 tsp chana dal, and 2 tbsp broken cashew nuts. Roast for a few seconds. (1)
- In a pot, heat 4 tbsp of gingelly oil. (1)
- In a pot, heat 4 tbsp oil. (1)
- In a pot, heat oil and add cinnamon, cloves, and cardamom. Roast until aromatic. (1)
- In a pot, heat the oil and add cumin seeds. Sauté for a few seconds. (1)
- In a pot, place the eggs and fill with water until the level is just an inch above the eggs. (1)
- In a pressure cooker, add 4-5 tbsp mustard oil and 1 tbsp ghee. (1)
- In a pressure cooker, add oil and ghee. (1)
- In a pressure cooker, add sliced onion, tomatoes, ginger garlic paste, chili powder, turmeric powder, coriander powder, and water before turning on the flame. (1)
- In a pressure cooker, add the drained and soaked dal, 2 cups of water, a pinch of hing, turmeric powder, garlic cloves, and chopped tomatoes. Cover with the lid and cook on low flame till 6 whistles. (1)
- In a pressure cooker, add the medium-sized potatoes and pressure cook for 2 whistles. (1)
- In a pressure cooker, add the oil and ghee. Once hot, add the cinnamon, bay leaf, cardamom, Marathi moggu, and star anise. (1)
- In a pressure cooker, add the soaked dal, minced ginger, garlic, and 2 cups of water. Cover the lid and add the weight. Cook on low flame for 2 whistles. (1)
- In a pressure cooker, add the soaked toor dal and 1.5 cups of water. (1)
- In a pressure cooker, add the toor dal and 2 cups of water. (1)
- In a pressure cooker, combine the cubed potatoes, soaked chana dal, and 3 cups of water. Cook for 2 whistles. (1)
- In a pressure cooker, in low flame, add the roughly chopped garlic and fry for about a minute or until aromatic. (1)
- In a pressure cooker, mix the minced mutton with 3 cups of water, 1/2 tsp turmeric powder, 1 tbsp of ginger garlic paste and a tbsp of ghee. (1)
- In a pressure cooker, on low flame, add in the oil and then add in the cinnamon, star anise and cardamom. Fry for a minute. (1)
- In a separate bowl, break 2 eggs and whisk them well. Once whisked, pour the eggs into the vegetable mixture. Stir until the mixture is homogeneous. (1)
- In a separate bowl, soak the almonds in hot water for 20 minutes. Afterward, peel off the almond skin. (1)
- In a separate bowl, whisk the yogurt until smooth. (1)
- In a separate kadai (1)
- In a separate mixer jar, blend the tomato into a puree and set aside. (1)
- In a separate small pan, heat the ghee. (1)
- In a small bowl, add a pinch of saffron to a little hot milk and mix well. Set aside. (1)
- In a small bowl, add the yogurt and lemon juice. (1)
- In a small bowl, combine chili powder, turmeric powder, coriander powder, fennel powder, cumin powder, white pepper powder, ginger garlic paste, salt, oil, and 4-5 tablespoons of water. (1)
- In a small kadai (pan), heat 1 tbsp of oil. Add chana dal and roast for a few seconds. (1)
- In a small pan, add 1 tbsp of butter. Add 1/2 tsp cumin seeds, 1 bay leaf, turmeric powder, and chilli powder. Sauté for 1 minute on low flame. (1)
- In a small pan, add a tablespoon of oil, in a low flame, fry this ground red chillies till the oil separates and becomes a thick paste. This is the chilli paste you will be using for the manchurian sauce later. So keep this aside as well. (1)
- In a small pan, add the fenugreek seeds and peppercorns. (1)
- In a small pan, add the fenugreek seeds and the cumin seeds and fry for minutes in low flame or until fragrant. Cool this mixture for a while. (1)
- In a small pan, heat 1 tablespoon of oil. (1)
- In a small pan, heat 1 tbsp ghee. Add mustard seeds and allow them to crackle. (1)
- In a small pan, heat 1 tbsp of ghee. (2)
- In a small pan, heat 1 tbsp of gingelly oil. (1)
- In a small pan, heat 1 tsp of oil. Add urad dal, coriander seeds, 1 tbsp of the soaked chana dal, and dried chillies. Roast on low flame until golden brown. (1)
- In a small pan, heat 2 tsp of oil or ghee. Add mustard seeds, urad dal, and curry leaves. Sauté until the mustard seeds crackle and the urad dal turns light brown. (1)
- In a small pan, heat some gingelly oil. (1)
- In a small pan, sprinkle some ghee. (1)
- In a steamer basket, add the chopped potatoes, carrots, and blanched cauliflower florets. (1)
- In a steamer basket, steam the fish on medium flame for about 5 minutes. (1)
- In a wok, pour oil for deep frying. Make sure the oil is hot enough. (1)
- In an idli pan, boil some water. Grease the idli molds with oil and fill them with the rava idli batter. Steam cook for 7-10 minutes on medium flame. (1)
- In another bowl, beat the egg whites until they are foamy. (1)
- In another bowl, break 6 eggs and add 150g of sugar. Mix until the sugar dissolves completely, creating a smooth egg mixture. (1)
- In another bowl, crack the eggs and add a cup of sugar. Whisk the mixture until the sugar dissolves completely. (1)
- In another bowl, mix the deshelled prawns with salt, turmeric powder, chili powder, white pepper powder, and corn flour. Marinate for 20 minutes. (1)
- In another bowl, sift the plain flour, salt and baking powder. (1)
- In another bowl, whisk together the flour, baking powder, and Kashmiri chili powder. (1)
- In another clean mixer jar, blend the tomatoes into a smooth paste without adding water. Set aside. (1)
- In another jar, grind the tomatoes to a smooth consistency and set aside. (1)
- In another kadai, add 4 tbsp of the leftover oil from frying. Sauté the onions over medium heat until translucent. (1)
- In another large bowl, add 2 tsp of ghee and a pinch of baking soda. Mix until lump-free. (1)
- In another mixer jar, add the chopped onions and garlic. (1)
- In another mixer jar, grind grated coconut and blanched almonds with a little water until smooth. Set aside. (1)
- In another pan on low flame, add the ghee and besan flour. Sauté until fragrant, about 1 minute. (1)
- In another pan, add a little oil and pour in the lightly whisked eggs with 1/4 tsp black pepper powder. Scramble the eggs. (1)
- In another pan, heat 1 tbsp of oil and add the paneer cubes. Fry on low flame until golden brown. Set aside. (1)
- In another pan, heat the coconut oil and ghee together. (1)
- In another pan, heat the oil and add cinnamon, cardamom, and star anise. (1)
- In another pan, take 3 tbsp of balance oil from the chicken, and add the sliced onion, curry leaves and the green chilli and fry till the onions turned golden brown. Make sure the flame is in medium. (1)
- In medium high flame, add in the chicken pieces and sauté for about another 5 minutes. Also add the salt along. At this stage the chicken would have turned white in colour. (1)
- In mixer jar add the 4 garlic and 5 shallots and and grind it coarsely without adding water. Keep aside. (1)
- In pan, add 1 tablespoon of gingelly oil or other cooking oil of your choice at low flame. (1)
- In the same pan, add 2 tsp of ghee. Once hot, add the minced chicken, ginger-garlic paste, chili powder, garam masala, turmeric powder, and 1 tsp of salt. Sauté for 2 minutes. (1)
- In the same pan, add another 1 tbsp of ghee and fry the ground carrots for about 3 minutes on low flame. (1)
- In the same pan, add some more oil if necessary and fry the marinated fish pieces on medium flame. Cook each side for about 2-3 minutes until they are golden brown and crisp. Remove from the flame and allow excess oil to drain. (1)
- In the same pan, add the fennel seeds to the remaining ghee and let them crackle. (1)
- In the same pan, fry the paneer cubes until all sides are golden brown. Set aside. (1)
- Incorporate 1 tsp of chili powder, 3/4 tsp of coriander powder, 1/4 tsp of cumin powder, 1/4 tsp of turmeric powder, 1/2 tsp of carom seeds, and 1/2 tsp of sugar into the mixture. Stir well using a whisk. (1)
- Incorporate 2 tbsp of curry masala powder and 1/2 tsp of turmeric powder, stirring thoroughly. (1)
- Incorporate 3 tbsp ginger garlic paste and sauté on low flame for 5 minutes. (1)
- Incorporate Aromatics: (1)
- Incorporate chopped tomatoes and sauté over medium flame until soft and mushy. (1)
- Incorporate Ginger: Add 2 teaspoons of minced ginger and give it a quick mix. (1)
- Incorporate milk, khoa, salt, and cardamom powder into the mixture, stirring on low flame. (1)
- Incorporate Onions and Tomatoes (1)
- Incorporate salt, rice flour, peppercorns, chopped coriander leaves, curry leaves, green chili, and sliced shallots into the dal batter. Mix thoroughly until all ingredients are well combined. (1)
- Incorporate spices by adding chili powder, coriander powder, and garam masala. Sauté for another minute and mix well. (1)
- Incorporate the cardamom powder, sesame seeds, and broken cashew nuts into the mixture. Mix evenly. (1)
- Incorporate the chopped green chillies and a few curry leaves, continuing to sauté for a moment. (1)
- Incorporate the chopped tomatoes and green chilies, and sauté until well combined. (1)
- Incorporate the cornflour and lemon juice into the mixture, ensuring the chicken is well-coated. (1)
- Incorporate the grated coconut into the mixture and sauté on low flame for about 1 minute. (1)
- Incorporate the ground channa dal powder, mixing until well combined. (1)
- Incorporate the ground paste and mix well. Cook on low flame for 6-7 minutes until oil separates. (1)
- Incorporate the mashed potatoes and the sautéed onion mixture, followed by the shredded cheddar cheese. Mix well. (1)
- Incorporate the mashed potatoes into the flour mixture and knead the dough until well combined and not sticky, roughly about 5 minutes. (1)
- Incorporate the sautéed carrots, potatoes, blanched cauliflower, and French beans. Sauté for 2 minutes. (1)
- Incorporate the shredded cheddar cheese until fully combined. (1)
- Incorporate the sliced onions, cashew nuts, mint leaves, and green chillies. Mix well. (1)
- Increase the flame to high and add chicken pieces. Cook for 5 minutes. (1)
- Introduce a piece of cinnamon, a bay leaf, 4 cloves, and 4 cardamom pods to the cooker. (1)
- Introduce the ginger garlic paste and continue to sauté on low heat for an additional 5 minutes. (1)
- It is set aside and left to marinate for 30 mins. (1)
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- Kashmiri chili powder (7)
- Kasoori methi (1)
- Kasuri methi (1)
- Keep frying the mixtures until the coconut has turned into a light golden brown colour. (1)
- Keep it aside. In a clean pan, add the coconut oil, 1/4 tsp cumin seeds, 2 dried chillis and let it temper in low heat. (1)
- Keep the dough refrigerated for 15 minutes. (1)
- KHOA (1)
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- Ladle the creamy vegetable soup into bowls, and if desired, garnish with a sprinkle of parsley for a pop of color and freshness. (1)
- Large onion (1)
- Lastly, add 1/2 tsp baking soda. Let the batter rest for 15 minutes. (1)
- Layer half of the cooked rice, followed by chopped mint and curry leaves. (1)
- Leaf (1)
- Lemon (2)
- Lemon juice (8)
- Lemon-sized tamarind (1)
- Let the biryani rest for 15 minutes without opening. (1)
- Let the brownies cool completely before removing them from the pan using the edges of the parchment paper. (1)
- Let the water start to boil. Once it starts boiling, cover the pan with a lid and cook on low flame for 15 minutes. (1)
- Little oil (1)
- Little water (1)
- Low the flame again, add in the curd, cardamoms, coarsely ground peppercorns and roughly chopped green chilli. Give a good mix until everything is well incorporated and leave it for 5 minutes. (1)
- Lower the flame and add 1 tablespoon of ginger garlic paste. Saute gently for about a minute to cook off the raw smell. (1)
- Lower the flame and add the garlic-fennel mixture. Roast for a few seconds until fragrant. (1)
- Lower the flame and add the sliced capsicum to the onions. Sauté for about 30 seconds. Then, add the chili powder, turmeric powder, garam masala, and salt. Stir well and continue to sauté on a low flame for another 3 minutes to allow the spices to bloom. (1)
- Lower the flame and add the sliced onions. Sauté until they turn light golden brown. (1)
- Lower the flame, cover the kadai with a lid, and allow the rava to cook for 3–4 minutes until the water is fully absorbed. (1)
- Lower the heat and add 1.5 cups of curd to the pan. (1)
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- Macaroni (1)
- Mackerel (1)
- Make it Smooth: (1)
- Make the Masala Paste (1)
- Mango (1)
- Marathi moggu (1)
- Marinate the Mackerel (1)
- Marinate the prawns for 30 minutes. Set aside. (1)
- Marinated prawns (1)
- Marinating the Prawns (1)
- Masala (1)
- Mash the breads till incorporated and set aside. (1)
- Mash the lentils slightly using a ladle or hand masher and set aside. (1)
- Mash the potatoes until there are no lumps and set them aside. (1)
- Masoor dal (1)
- Mayonnaise (1)
- Meanwhile, soak the dried red chillies in hot water for at least 15 minutes. (1)
- Medium head of cauliflower (1)
- Medium onions (2)
- Medium sized onion (1)
- Medium-sized lemon (1)
- Melon seeds (2)
- Milk (5)
- Milk powder (1)
- Minced chicken (1)
- Minced ginger (2)
- Minced mutton (1)
- Mint leaves (5)
- Mix everything well and serve hot. (1)
- Mix everything well to combine the flavors. (1)
- Mix in 1/2 teaspoon of turmeric powder and stir well to combine with the other ingredients. (1)
- Mix in chili powder, turmeric powder, and coriander powder. Add another splash of hot water. (1)
- Mix in the chili powder and a handful of mint leaves. (1)
- Mix in the coriander powder and cumin powder and sauté on low flame for another 5 minutes. (1)
- Mix in the coriander powder, turmeric powder, fennel powder, and salt. Stir everything together for an even mixture. (1)
- Mix in the cumin powder and cashews. Sauté on low flame for 3 minutes. (1)
- Mix in the masala powders. Coriander powder, white pepper powder, turmeric powder, cumin powder, and fennel powder (1)
- Mix in the mashed potatoes and combine well. (1)
- Mix in the salt and chopped coriander leaves. (1)
- Mix in the whisked yogurt and continue cooking on low flame. Cover and cook for 5 minutes, then stir again. (1)
- Mix into batter - Add the tempered oil and mustard seeds to the batter along with the baking soda and mix well. Rest this batter for 15 minutes. (1)
- Mix just until you can no longer see streaks of flour—overmixing will make the brownies too dense. (1)
- Mix the cooked besan flour into the potato mixture and set aside. (1)
- Mix the fried bread pieces into the syrup and continue stirring on low flame. (1)
- Mix the slurry by combining 1 tsp of corn flour with 2 tbsp of water in a small bowl. Whisk until smooth and lump-free. Set aside. (1)
- Mix thoroughly and allow the mixture to rest for 5 minutes. (1)
- Mix until a smooth paste forms. (1)
- Mix well and marinate for 30 minutes. (1)
- Mix well and marinate for at least 30 minutes to allow the meat to absorb the spices. (1)
- Mix well and serve hot. Paruppu Rasam pairs perfectly with steamed rice or can be enjoyed as a standalone soup. (1)
- Mix well and serve. (1)
- Mix well and simmer on low flame. (1)
- Mix well to combine the flavors and serve immediately with your favorite snacks or meals. (1)
- Mix well, allowing the flavors to combine beautifully. (1)
- Moong dal (2)
- Moong Dal (1)
- Mung dal (1)
- Mustard oil (1)
- Mustard seeds (24)
- Mustard Seeds (2)
- Mutton pieces (1)
- Mutton pieces with bone (1)
- Mutton with bone (1)
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- Next, add the chopped raw bananas to the pan. Mix well until the masala coats the bananas evenly. Add salt and turmeric powder to the mixture and stir well again. (1)
- Next, add the coriander powder and garam masala powder, mixing thoroughly. (1)
- Next, add the cubed potatoes and sauté for an additional 3 minutes. Season with salt to taste. (1)
- Next, add the sliced tomatoes and sauté for another 2-3 minutes on low flame. Be careful not to overcook the tomatoes. (1)
- Next, fill a pot with water and bring it to a rolling boil. (1)
- Next, introduce the prawns to the pan along with salt and turmeric powder, stirring well to ensure the prawns are evenly coated with the spices. Cook on medium heat until the prawns start changing color. (1)
- Next, sift in 1/2 cup of plain flour. Mix again until the flour is thoroughly combined with the vegetables. (1)
- Now add in the cooked rice to the wok and further fry the rice for about 5 minutes. (1)
- Now add in the roughly chopped, ginger, garlic, chilli powder, cumin powder and the pepper powder and further grind into smooth paste. Keep this aside. (1)
- Now add the chilli powder and tumeric powder and mix it in low flame for about 2 minutes. (1)
- Now, add 1 teaspoon of red chilli powder, 1/4 teaspoon of tumeric powder, 1 teaspoon of coriander powder, 1/4 teaspoon garam masala, 1/2 teaspoon cumin powder, 3/4 teaspoon salt or add according to your taste and saute for 2 mins on low heat. (1)
- Now, add the finely ground cashewnut paste to the pan and further cook the ingredients for another 2 minutes keeping in low flame. (1)
- Now, add the grated carrots, beetroot, chopped coriander leaves, and tomatoes. Gently fold these ingredients into the puffed rice mixture until well combined. (1)
- Now, add the ground chilli paste and sauté on low flame for 6-7 minutes until the oil separates. (1)
- Now, add the roughly chopped shallots and green chilli and give a stir to the batter. (1)
- Now, in a small mixer jar, add the cooled mixture and powder it. Keep aside for later use. (1)
- Now, your delicious Urad dhal coconut chutney is ready to be served. (1)
- Nutella (1)
- Nutella drizzle (1)
- Nutmeg powder (1)
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- Of basmati rice (1)
- Of bread (2)
- Of cooked white rice (1)
- Of crushed cornflakes (1)
- Of fresh cream or cooking cream (1)
- Of Garlic (1)
- Of hing (2)
- Of lemon juice (1)
- Of oil balance from the deep fried (1)
- Of spinach (1)
- Of veggies of your choice (1)
- Of your favorite ice cream (1)
- Oil (67)
- Oil and ghee for cooking (1)
- Oil for deep frying (4)
- Oil for frying (10)
- Oil or ghee (1)
- Oil, butter, or ghee for cooking (1)
- Okra (1)
- On a chapati board, place a ball of dough, dust it with some plain flour, and roll it out with a rolling pin into a thick chapati shape. (1)
- On a hot griddle over very low flame, place the adai covered with banana leaves. (1)
- On a medium flame in the hot tawa, drizzle some oil and immediately pour a ladle of the batter. And spread it all over the tawa by liftling the tawa away from the burner. Add another ladle of batter to the rest of the parts of the tawa where the batter did not go and make a even spread of the batter. Put the tawa back to the burner and drizzle some oil or ghee over the maidha dosa. Cook for 2 to 3 minutes on medium heat. (1)
- On low flame, add curd and cook for 2 minutes until well mixed with the masala. (1)
- On low flame, add in the ground quick channa masala paste, cook for about 15 minutes or until oil separates. Make sure to cover the pressure cooker as the masala paste can splutter everywhere. You may open the cover every 3 to 4 minutes to give a mix so that the masala paste does not sit at the bottom of the pressure cooker. (1)
- On low flame, add the chili powder, coriander powder, cumin powder, and garam masala powder. Mix well until the spices are combined. (1)
- On low flame, add the coconut milk and cook for 5 minutes. (1)
- On low flame, boil the rasam until bubbles form at the edges of the pot, and the rasam becomes frothy. (1)
- On low flame, cook the masala for 7-8 minutes until the raw smell dissipates. (1)
- On medium flame, add 250 g sliced onions and sauté until translucent. (1)
- Once 15 minutes are over, turn off the flame and let it rest for another 15 minutes. (1)
- Once cooked, cool slightly, then peel and mash the potatoes while still warm using a masher. (1)
- Once cooked, fluff up the rice and set aside. (1)
- Once cooked, open the cover and add the fried cauliflower and prawns. Gently fluff up the rice. (1)
- Once cooked, remove the idli plate from the pan and let it rest for about 1 minute. Remove the idlis from the plate. Serve hot with the delicious potato masala. (1)
- Once cooked, strain the potatoes and allow them to cool slightly. (1)
- Once cooked, uncover and gently fluff up the rice. (1)
- Once cooled, add the breadcrumbs to the mixture and mix well. (1)
- Once cooled, peel the skin and mash the potatoes until smooth. (1)
- Once cooled, transfer the mixture to a mixer jar. Add the soaked tamarind, salt, and 1/2 cup of water. Grind until smooth. (1)
- Once cooled, transfer to a mixer jar and grind to a smooth powder. Set aside. (1)
- Once done, add chopped French beans and green peas, and mix lightly. (1)
- Once frying all the chicken is done, se this aside. (1)
- Once hot, add 3 cardamom pods and 10 split cashew nuts. (1)
- Once hot, add the cumin seeds and broken dried red chillies. Sauté for a few seconds. (1)
- Once hot, add the cumin seeds, followed by the garlic and green chilies. Sauté for a few seconds until fragrant. (1)
- Once hot, place the prepared sandwich on the griddle. (1)
- Once it has rested, take the desired amount of dough and make it into balls. For the amount of dough added, there will around 13-14 balls. (1)
- Once it has started to boil, open the cover and add the ground paste. Give a quick stir before covering again for another 10 minutes on medium flame. (1)
- Once it starts to simmer, add the 100g of chopped raw mangoes and stir well. (1)
- Once melted, add minced garlic and ginger. Sauté for 1 minute. (1)
- Once mixture has cooled down, add the thick tamarind paste (1)
- Once mustard seeds has crackled, at a sprig of curry leaves and immediately turn off the stove. (1)
- Once oil separates, add the 1 ginger garlic paste, 1 tsp red chilli powder, 3/4 tsp coriander powder and add little jaggery or palm sugar and 3/4 tsp salt and further fry the ingredients for another 3 - 4 minutes. (1)
- Once out of the freezer, take the coated ice cream balls from the cling wrap and dip the it into the egg whites one more time and then roll them in the crushed cornflakes for a final layer. (1)
- Once raw smell goes away, in low flame, add in the green peas, add around 3/4 cup of water, cover the pan and boil for about 5 minutes. (1)
- Once rested, open the cover and fluff up the rice gently. Add a little more chopped coriander leaves and an extra tablespoon of ghee. Give it one final mix before serving hot. (1)
- Once scrambled, add the eggs to the rice and mix well. Garnish with chopped spring onions. (1)
- Once steamed, remove from the basket and set aside. (1)
- Once the chicken is cooked, add the chopped capsicum and sauté for 30 seconds on medium flame. (1)
- Once the dal reaches to a slightly thicker consistency, transfer it to a pan, add another tablespoon of ghee. (1)
- Once the ghee is hot, pour 1/2 cup of batter onto the tawa. (1)
- Once the gravy starts boiling, gently add the fish and flip it after 1 minute. (1)
- Once the gravy starts to boil, add the fried koftas, mix, and simmer for another 10 minutes. (1)
- Once the green peas is cooked, add 1 tsp of the grounded fenugreek and cumin seed and stir for another minute. (1)
- Once the macaroni is cooked, add the sugar and stir until dissolved. (1)
- Once the mustard seeds crackle, add the sliced onions and sauté for 2 minutes. (1)
- Once the oil becomes hot, add the cinnamon sticks, star anise, cardamoms, and cloves. (1)
- Once the oil is hot but not smoking,carefully add the marinated chicken pieces without overcrowding the pan. (1)
- Once the oil is hot, add 1/2 tsp of cumin seeds and allow them to splutter. (1)
- Once the oil is hot, add 1/4 tsp each of fenugreek seeds, peppercorn, and mustard seeds, along with 2 broken dried red chillies. (1)
- Once the oil is hot, add the cauliflower florets one by one. (1)
- Once the oil is hot, add the chana dal, urad dal, and dried red chillies. Saute on a low flame for about 2 minutes until the dals turn light golden brown. (1)
- Once the oil is hot, add the mustard seeds and allow them to crackle. (2)
- Once the oil is hot, add the thinly sliced onion and sauté for a few seconds. (1)
- Once the oil is hot, dip each marinated prawn into the batter, coating it evenly. (1)
- Once the oil is hot, drop the cutlets in one by one. (1)
- Once the oil is hot, gently drop the balls one by one into the oil. (1)
- Once the oil separates, add in the overnight soaked chickpeas, and salt and cook in medium flame for about 2 minutess. (1)
- Once the onion have turned golden brown, add the ground curry base and add the 2 green chillis and saute until the oil separates. (1)
- Once the onions are golden brown, add the tomatoes and mint leaves. Cook until the tomatoes turn mushy, keeping the flame on medium. (1)
- Once the onions are golden brown, remove them from the oil, draining any excess, and set aside the birista for assembling the biryani later. (1)
- Once the onions are sautéed, add the rava to the kadai. Roast it over a low flame for approximately 2 minutes. This step ensures a nutty aroma and prevents the upma from becoming lumpy. (1)
- Once the pan is hot, add cinnamon, cloves, and cardamom. Sauté until fragrant. (1)
- Once the prawns are half-cooked, sprinkle the black pepper powder over them and mix well. Continue frying the prawns until they are fully cooked and the mixture is semi-dry, ensuring the spices are well incorporated into the prawns. (1)
- Once the pressure releases naturally, open the cooker. Check the doneness of the mutton and transfer the mixture to a large biryani pot. (1)
- Once the pressure releases naturally, remove the weight and open the lid. Strain the cooked vegetables using a fine mesh sieve, keeping the vegetable stock aside for later use. (1)
- Once the pressure releases, open the lid and transfer the cooked dal to a pot. (1)
- Once the pressure settles and is safe to open, check the mutton for doneness. (1)
- Once the pressure settles, open the cooker and optionally add chopped potatoes. Simmer the kurma for another 10 minutes. (1)
- Once the pressure settles, open the cooker and strain the potatoes and chana dal. (1)
- Once the pressure settles, open the cooker and transfer the cooked mutton to another pan. (1)
- Once the rice has cooled, add the unsweetened khoa and 120g of castor sugar. Mix well. (1)
- Once the sabudana is cooked, add 1/4 tsp of salt and 150g of sugar. Stir until the sugar dissolves. The salt enhances the sweetness and flavors of the dish. (1)
- Once the spices are fragrant, add the sliced onions and sauté on medium flame until they turn golden brown. (1)
- Once the steam has settled, allow the biryani to rest for another 10 minutes before opening the pressure cooker. (1)
- Once the steam releases, open the cover, mix well, and check for seasoning. Add 1 tsp more salt if needed. (1)
- Once the steam settles, open the cover and set the dal aside. (1)
- Once the steam settles, open the lid and fluff up the rice. (1)
- Once the steam settles, open the lid and peel the skin off the potatoes once they have cooled. (1)
- Once the steam settles, open the lid and slightly mash the dal with a hand masher. Set aside. (1)
- Once the steam settles, open the lid, slightly mash the cooked dal, and set it aside. (1)
- Once the steam settles, remove the weight, open the lid, and mash the dal lightly with a hand masher. Set the mashed dal aside. (1)
- Once the water boils, add in the chopped ginger, red chilli powder, salt and the soaked moong dhal. (1)
- Once the water is absorbed, roast the dish for a few more seconds. Add more curry leaves and then switch off the flame. Serve the Jeera Raw Banana Fry hot. (1)
- Once the whistle goes off silent completely, open the lid and cook the dhal for another 30 minutes in low flame. (1)
- Once the whistle is done, after about 15 minutes, open the lid and turn on the flame to low flame. (1)
- Once the whistles settle, remove the weight and open the lid. Check for the doneness of the mutton. If the mutton isn’t tender yet, cook for another 2 more whistles and check again. (1)
- Once they start crackling, add the split cashew nuts. Lower the flame and roast everything until golden brown, stirring as needed to avoid burning. (1)
- Once this is done, check for salt and the doneness of the chicken, add in a little more water if you want more gravy. Garnish with some chopped coriander leaves, garam masala and some julienned ginger. Serve this amazing chicken gravy with dosa, idili, chapati, naan or make for the onion maida dosa in my blog. (1)
- Once you see browning of the corners in the dosa, this is when you can flip it and cook for another 2 mins. Once this is done, your Onion Maidha Dosa is ready to be served. (1)
- Onion (26)
- Onion finely chopped (1)
- Onion roughly chopped (1)
- Onion, (1)
- Onions (51)
- Open the cover and add 3 sliced tomatoes. Cook on low flame until tomatoes and potatoes turn slightly mushy. (1)
- Open the cover and gently break the biryani from the corners towards the center of the pot. (1)
- Open the cover, add 1 teaspoon of black pepper powder and the shredded cheese. Fluff up the rice gently. Serve hot with raita, fresh salads, or any side dish of your choice. Add more cheese on top before serving if desired. (1)
- Open the lid and add pieces of raw mango and 1.5 cups of thick coconut milk. Mix lightly. (1)
- Open the lid and check if the carrots and potatoes are cooked through. Simmer for another 5 minutes. (1)
- Open the lid and check if the lentils are soft by pressing them gently between your fingers. If they’re tender, they’re ready! (1)
- Open the lid, mix well, and add lemon juice to taste. Stir one last time. (1)
- Open the pot and garnish the biryani with chopped coriander leaves. (1)
- Open the pot and give a light stir. (1)
- Open the pot, fluff up the rice. Add the fish koftas, cover them with rice, and cover the pot again. Cook the biryani on low flame for another 5 minutes. (1)
- Optional garnish: Parsley (1)
- Optional Toppings: (1)
- Optional: Add some screwpine leaves for extra aroma. (1)
- Optionally, add 1/2 tbsp of ghee before serving. (1)
- Optionally, drizzle with more fresh cream before serving. (1)
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- Palak (1)
- Palm sugar or jaggery (2)
- Pandan leaves (2)
- Paneer (6)
- Paratha Making Instructions: (1)
- Pav bhaji masala powder (1)
- Peas (1)
- Peel and Puree: Once cooled, peel the skins off the tomatoes and blend them into a smooth puree using a mixer jar. Set aside. (1)
- Peel and roughly chop the medium-sized onions.Add 2 tsp of oil in a pan and saute the onion in medium flame still light golden brown. Allow it to cool completely before blending it into a smooth paste using a food processor or blender. Set aside. (1)
- Peel and slice the raw bananas. (1)
- Peel the eggs and make slight cuts all over them. Set aside. (1)
- Peel the potatoes' skin and mash them gently. (1)
- Peel the skin off the potatoes and mash them immediately with a masher. Set aside. (1)
- Peel the skins off and set the almonds aside. (1)
- Peppercorn (2)
- Peppercorns (8)
- Piece of tamarind (1)
- Pinch of salt (1)
- Pineapple (2)
- Pink salt (1)
- Place 1 tbsp of the filling in the center of the rolled dough. (1)
- Place 1/2 cup of rinsed toor dal into a pressure cooker. (1)
- Place a handful of the adai batter onto the oiled side of a banana leaf, forming a slightly thick, round shape. (1)
- Place a tawa (1)
- Place a tawa above the biryani pot and cover with a lid. Add a weight on top of the lid. Lower the flame and cook the rice for 15 minutes. After 15 minutes, switch off the flame and let it rest for 15 minutes without opening the lid. (1)
- Place a tawa on the burner keeping the flame low. (1)
- Place an aluminum sheet on top of the pot and cover it with a lid to seal it completely. Cook the rice on low flame for 15 minutes. (1)
- Place another slice of bread on top to cover the filling. (1)
- Place the coated ice cream balls on a cling wrap to wrap it into ball and return to the freezer for at least 2 hours or until they are very firm. (1)
- Place the flattened ada mixture onto the griddle. (1)
- Place the masala-coated bread slices on the tawa. (1)
- Place the paratha on the tawa on low flame and cook for 1-2 minutes. (1)
- Place the rinsed dal in a bowl and soak it in the refrigerator for 2 hours. (1)
- Plain flour (15)
- Pods (1)
- Potato (3)
- Potatoes (14)
- Potatoes, chopped (1)
- Pound 1 nutmeg into powder and set aside. You will need 1/2 tsp of nutmeg powder from this. (1)
- Pound to a fine powder using a mortar and pestle. Set aside. (1)
- Pour 1 cup of water into the pan and combine everything well. Cover the pan and cook on low flame for 5-6 minutes. Stir occasionally to avoid burning and check if the bananas are cooked earlier than the stated time. If they are done, do not cover the pan as it would make them mushy. Instead, leave it open and continue to stir-fry until the water is fully absorbed. (1)
- Pour boiling water over them and blanch for 2 minutes. (1)
- Pour in 1 cup of water and bring to a boil, cooking for another 2 minutes. (1)
- Pour in 1 cup of water and salt. Bring the mixture to a boil. Add salt at this stage. (1)
- Pour in 1/2 cup of hot water and continue to sauté over low flame for 5 minutes. (1)
- Pour in 1/2 cup of hot water, mix, and cover the pan. Allow it to cook for 5 minutes on low flame. (1)
- Pour in 1/2 cup of water and continue to saute. Cook the mixture on low flame for 6-7 minutes until the oil starts to separate from the masala. (1)
- Pour in 1/2 cup of water and stir until combined, then cover the pan. Cook the chicken on low flame for 10 minutes, stirring occasionally. (1)
- Pour in 2 cups of hot water and mix thoroughly. (1)
- Pour in 2 cups of thick coconut milk. (1)
- Pour in 2 cups of water and mix well. Cover the pressure cooker and cook on low flame for 4-6 whistles. (1)
- Pour in 3 cups of water and mix well. Check for seasoning and add 1 more tsp of salt if needed. (1)
- Pour in 3 cups of water and salt. (1)
- Pour in 3 cups of water. Mix and check the seasoning; add more salt if needed. (1)
- Pour in 3.5 cups of water and simmer for 10 minutes. (1)
- Pour in 4 cups of water, then season with black pepper and salt. Stir well. (1)
- Pour in a little lemon juice for tanginess. (1)
- Pour in about 3/4 cup of hot water, and sauté the masala for 10 minutes, or until the oil separates. (1)
- Pour in an additional 1.5 cups of water and add 1 tsp of salt or to taste. (1)
- Pour in the 3 tablespoons of milk and whisk again to blend everything smoothly. (1)
- Pour in the beaten eggs and scramble until they're fully cooked. (1)
- Pour in the beaten eggs and the ground paste. Mix well. (1)
- Pour in the coconut milk (1)
- Pour in the coconut milk and add the cashew-almond powder. Mix well. (1)
- Pour in the coconut milk and mix well. Immediately turn off the heat to preserve the fresh taste of the coconut milk. (1)
- Pour in the coconut milk and reduce the flame to low. Continue to cook until the mixture thickens, approximately 5 minutes. (1)
- Pour in the coconut milk and water, mixing well. (1)
- Pour in the coconut milk, then turn off the flame. (1)
- Pour in the diluted and thick coconut milk and mix well. Cover the pan and cook on low flame for 5 minutes. Uncover, add the chopped mango pieces, and give a quick mix. Cover again and cook for another 5 minutes until the mangoes are cooked. (1)
- Pour in the extracted tamarind water and add salt. (1)
- Pour in the juice of 1 lemon and sauté until everything is well combined. (1)
- Pour in the milk and cook for a further 1-2 minutes over medium heat. (1)
- Pour in the saffron milk and mix again to ensure even distribution. (1)
- Pour in the tamarind extract and mix well. (1)
- Pour in the thick and diluted coconut milk. (1)
- Pour in the thick and diluted coconut milk. Close the lid of the pressure cooker and attach the weight. (1)
- Pour in the thick coconut milk and stir well. Cook for another minute and turn off the flame. (1)
- Pour in the tomato puree and sauté for 2 minutes on low flame. (1)
- Pour in the water, stir, and cover the pan. Cook on low flame for 10 minutes, stirring occasionally. (1)
- Pour in the yogurt and sauté for another 5 minutes on low flame. (1)
- Pour oil into a kadai, deep frying pan. (1)
- Pour the blended mixture into the prepared cake tin. (1)
- Pour the brownie batter into the prepared pan. Bake in the preheated oven for 25-30 minutes, do the toothpick test to see if it comes out with some moist crumbs. (1)
- Pour the curry base mixture into the pot with the prawns and vegetables. (1)
- Pour the diluted coconut milk into a pot and heat it until it starts to boil. Do not overbuild the milk. (1)
- Pour the Mixture (1)
- Pour the prepared tempering over the cooked dal palak. (1)
- Pour the prepared tempering over the cooked ridge gourd mixture. Mix well to evenly distribute the flavors. (1)
- Pour the puréed vegetables into the white sauce mixture and stir well to combine. (1)
- Pour the roasted ingredients into the kheer and give it a quick stir. (1)
- Pour the smoothie into the prepared glasses. (1)
- Pour the tempered ingredients into the serving bowl containing the chutney. (1)
- Pour the tempered mixture over the chutney and serve with the green gram adai. (1)
- Pour the tempering into the sambar, mix well, and add a few curry leaves and chopped coriander leaves. (1)
- Pour the tempering into the simmering rasam. (1)
- Pour the tempering over the chutney in the serving bowl. (1)
- Pour the yogurt mixture into the oats and semolina mixture. Stir until the batter is smooth and free of lumps. (1)
- Pour this mixture into the soup and mix well. Turn off the flame. (1)
- Pour this tadka into the dal and mix well again. (1)
- Prawn (1)
- Prawn with the tails kept (1)
- Prawns (3)
- Prawns deshelled and deveined with tails (1)
- Preheat your oven to 350°F (175°C) and grease a square 8-inch (20 cm) baking pan. Line it with parchment paper, ensuring the edges hang over the sides for easy removal later. (1)
- Prep the Green Grams: (1)
- Prep the Tamarind: (1)
- Prepare a mixture of gingelly oil and ghee. (1)
- Prepare Coconut Milk (1)
- Prepare Roasted Ingredients (1)
- Prepare the Banana Leaves: (1)
- Prepare the Base (1)
- Prepare the Base: (1)
- Prepare the Bread (1)
- Prepare the Cake Tin (1)
- Prepare the Egg Masala Filling: (1)
- Prepare the Eggs (1)
- Prepare the Ground Paste (1)
- Prepare the idli moulds - Grease the idli moulds with some oil. (1)
- Prepare the Ingredients (1)
- Prepare the Ingredients: (1)
- Prepare the Masala (1)
- Prepare the Masala Paste (2)
- Prepare the masala paste by mixing the chili powder, coriander powder, turmeric powder, Garam Masala, and black salt with a little water in a bowl. Set aside. (1)
- Prepare the slurry by adding 3 tbsp of plain flour and 1/2 cup of water. Mix till no lumps. (1)
- Prepare the Tadka (1)
- Preparing the Chickpeas (1)
- Preparing the Onion-Garlic Paste (1)
- Preparing the Tomato Puree (1)
- Press the center of each puri; it will puff up, and the corners will turn brown. (1)
- Press the center of the dough to help it puff up nicely. (1)
- Pressure cook for 4 whistles. Once the pressure settles, open the lid and cook the dal again until most of the water is absorbed. Set this aside. (1)
- Pressure cook on medium flame for 5 whistles. (1)
- Puffed rice (1)
R
- Raisins (4)
- Rasam powder (1)
- Rava (1)
- Raw bananas (2)
- Raw mangoes (1)
- Red chili (1)
- Red chili powder (1)
- Red Chili Powder (1)
- Red chilies (1)
- Red Chilies (1)
- Red chilies, broken (1)
- Red chilli (1)
- Red chilli powder (8)
- Red Dried chilies (1)
- Red kidney beans (1)
- Reduce the flame and add ginger garlic paste. Cook for 5 minutes until the raw smell disappears. (1)
- Reduce the flame and add green chillies and ginger garlic paste. Sauté for 2 minutes. (1)
- Reduce the flame, add the yogurt, and mix well for about 2 minutes. Add the coriander leaves at this stage. (1)
- Reduce the heat to very low and simmer the sago for at least 15 minutes, stirring occasionally to prevent sticking. (1)
- Remove and drain excess oil on a paper towel. (1)
- Remove from flame and allow them to cool slightly. (1)
- Remove from oil and drain on paper towels. (1)
- Remove from the oil and serve hot. (1)
- Remove from the steamer and strain the vegetables without any excess water retained on them. Set aside. (1)
- Remove from the tawa and serve the masala toast hot. (1)
- Remove the banana leaves, fluff up the rice, add chopped coriander leaves, and serve hot. (1)
- Remove the chicken from the oil and drain on a paper towel to absorb excess oil. (1)
- Remove the corner crusts of the breads one by one. (1)
- Remove the cover and fluff up the rice. (1)
- Remove the cover, flip the uttapam, and cook for another minute until both sides are golden brown. (1)
- Remove the fish from the steamer and place it in a pot. Mash it with a fork. (1)
- Remove the fried balls from the oil and drain any excess oil on a kitchen towel. (1)
- Remove the fried prawns from the oil and drain on a paper towel-lined plate. (1)
- Remove the fritters from the pan and place them on a paper towel-lined plate to drain any excess oil. Serve hot for the best taste experience. (1)
- Remove the ground dal into a mixing bowl and beat it well until fluffy. (1)
- Remove the lid and gently break the upma with a spoon or fork. Fluff it so that it’s soft and not clumpy. Garnish it with freshly chopped coriander leaves and a generous sprinkle of grated coconut, approximately, about 2 tbsp. Mix everything well. (1)
- Remove the sandwich from the griddle, cut it in half, and serve immediately while hot. (1)
- Rest for 15 minutes before serving. Add 1/2 tbsp of ghee and give a light mix before serving. (1)
- Reuse the ground coconut pulp with some water to extract 2 cups of diluted coconut milk. Set this aside too. (1)
- Rice flour (5)
- Rice water (1)
- Ridge gourd (1)
- Rim the Glass (1)
- Rinse 1 cup of urad dal (whole black gram) and 1/4 cup of rajma (red kidney beans) in a bowl thoroughly 3–4 times. (1)
- Rinse and soak - Rinse the moong dal three times and then soak it in water for 2 hours. (1)
- Rinse and soak the basmati rice in water for 10 minutes. Drain the water. (1)
- Rinse and soak the basmati rice in water for 15 minutes, then drain and set aside. (1)
- Rinse and soak the black chickpeas for 7-8 hours. (1)
- Rinse and soak the Moong Dal for about an hour. Set aside. (1)
- Rinse and soak the toor dal for at least 30 minutes. (1)
- Rinse and soak the whole masoor dal for an hour. (1)
- Rinse the chana dal thoroughly three times. (1)
- Rinse the moong dal thoroughly 2-3 times to remove any impurities. (1)
- Rinse the seeraga samba rice thoroughly and soak it in water for 20 minutes. (1)
- Rinse the soaked green gram three times to remove any residue. (1)
- Rinse the toor dal at least three times. (1)
- Rinse the urad dal thoroughly at least 5 times until the water runs clear. (1)
- Rinse, soak and drain the basmati rice for 20 minutes, then set aside. (1)
- Roast for 2-3 mins and set aside. (1)
- Roast for a few seconds until fragrant. (1)
- Roast on a low flame for 2 minutes or until aromatic. (1)
- Roast Spices: (1)
- Roast the vermicelli until it turns golden, then set aside. (1)
- Roast until fragrant. Set aside to cool. (1)
- Roast until the mixture turns light golden brown. (1)
- Roast until the mustard seeds crackle. (1)
- Roasted gram (2)
- Roasted gram dal (1)
- Roasted gram dal powder (1)
- Roasted gram dhal (1)
- Roll the dough into a round shape, ensuring it is not too thick or too thin. (1)
- Roll the dough into medium-sized balls. Dust with flour and roll out slightly thick. (1)
- Roll the mixture into approximately 10 balls and set aside. (1)
- Rolled oats (1)
- Rose water (2)
- Run a lemon wedge around the rim of your glass. (1)
S
- Sabudana (1)
- Sago (1)
- Salt (115)
- Salt or to taste (7)
- Salt to taste (2)
- Salt, or to taste (2)
- Salt, to taste (1)
- Sauté on low flame for 7-8 minutes until the oil separates from the masala. (1)
- Sauté on medium flame for 5 minutes until the masala is well-coated on the chicken. (1)
- Sauté on medium flame for 6-7 minutes, stirring occasionally, until the banana slices turn golden brown. (1)
- Sauté on medium flame until light golden brown. Set aside to cool. (1)
- Saute the Aromatics (1)
- Sauté the Base Ingredients: (1)
- Sauté the eggs until they are well coated with the masala. (1)
- Sauté the Ingredients: (1)
- Sauté the masala paste for 6-7 minutes over medium flame until the raw smell disappears. (1)
- Sauté the mixture on low flame for 5 minutes or until the oil separates from the masala. (1)
- Sauté the Onions and Curry Leaves (1)
- Sauté until the cashews turn golden brown and fragrant. This toasty garnish will add a perfect crunch and aromatic depth to the kheer. (1)
- Sauté until the spices become fragrant. (1)
- Scallions (1)
- Scoop in the Nutella and whisk until everything is well combined. The mixture should look glossy and rich. (1)
- Screwpine leaves (1)
- Seal the dough tightly, ensuring the filling doesn't come out. Pinch off any excess dough. (1)
- Season with Amchur Powder: Once the Channa Masala starts to boil, add 2 teaspoons of amchur powder and give it a final mix. Turn off the flame. (1)
- Season with salt to taste. (1)
- Seedless dates (1)
- Seeraga samba rice (2)
- Semolina (4)
- Serve (1)
- Serve and enjoy this delicious, nutty dessert! (1)
- Serve hot and enjoy this delightful special chicken fry with your family and friends! (1)
- Serve hot and enjoy! (1)
- Serve hot as a side dish. (1)
- Serve hot for the best taste. (1)
- Serve hot with crusty garlic bread or crackers on the side for a complete meal. (1)
- Serve hot with naan, roti, or rice. (1)
- Serve hot with raitas and papadums for a complete meal. (1)
- Serve hot with rice or parathas. (1)
- Serve hot with roti or naan. (1)
- Serve hot with sliced onions and lemon wedges. (1)
- Serve hot with tomato ketchup or mint chutney. (1)
- Serve hot with tomato ketchup. (2)
- Serve hot with warm roti, naan, or steamed rice. (1)
- Serve Hot: (1)
- Serve hot. (1)
- Serve immediately and enjoy your colorful, crunchy creation! (1)
- Serve the fried rice hot with chili vinegar and tomato ketchup for added flavor. (1)
- Serve the kheer hot. (1)
- Serve the rava upma hot. (1)
- Serve the soup hot, garnished with a sprinkle of additional cumin or a drizzle of extra ghee, if desired. (1)
- Serve this flavorful ridge gourd curry hot with steamed rice, roti, or your favorite flatbread. (1)
- Serve warm and, if desired, top the kheer with a spoonful of rich coconut milk for added flavor. (1)
- Serve with some sliced onion, a lemon wedge (1)
- Serve your hot and flavorful sambar with steamed rice or idlis. Enjoy! (1)
- Sesame seeds (3)
- Set aside for 5 minutes to allow it to turn into buttermilk. You will need 2 tsp of this buttermilk for the recipe. (1)
- Set aside to cool, then transfer the roasted spices to a mixer jar, add the grated coconut, and a little water. Grind till smooth and set aside. (1)
- Set aside to drain excess water. (1)
- Set the marination aside for 20 minutes. (1)
- Set the rolled balls aside. (1)
- Set this ground masala aside. (1)
- Set this masala paste aside. (1)
- Sev (1)
- Shallot (1)
- Shallots (20)
- Shallow fry the prawns for approximately 3 minutes on one side. Flip them and fry the other side for another 3 minutes. The prawns should be golden brown and crispy. (1)
- Shallow Frying the Prawns (1)
- Shape into small round flat koftas like cutlets. (1)
- Shredded cabbage (1)
- Shredded cheese (3)
- Sift together the plain flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture until well combined. (1)
- Simmer and Finish (1)
- Simmer on low flame for 10 minutes, stirring occasionally. (1)
- Simmer the dal on low flame for another 5 minutes. (1)
- Slice the cashew nuts thinly. (1)
- Slice the eggs in half and set aside. (1)
- Sliced onion (3)
- Sliced onions (1)
- Slices of bread (1)
- Small gooseberry size tamarind (1)
- Small gooseberry-sized tamarind (1)
- Small Gooseberry-sized tamarind (1)
- Small piece of cinnamon (1)
- Soak 100g of almonds in hot water for 20 minutes. (1)
- Soak 2 cups of basmati rice for 30 minutes, then drain and set aside. (1)
- Soak 60g of tamarind in hot water for 15 minutes. (1)
- Soak the almonds in hot water and peel the skin. (1)
- Soak the almonds in hot water and skin peel them. (1)
- Soak the basmati rice for 10 minutes, then drain the excess water. (1)
- Soak the basmati rice for 20 minutes and drain the water.In a pan, heat oil and fry the fish in batches on medium flame for 2-3 minutes on each side. Set aside the fried fish. (1)
- Soak the basmati rice for 20 minutes. (1)
- Soak the basmati rice for 30 minutes and drain the water. (1)
- Soak the basmati rice in water for 10 minutes and drain. Set aside. (1)
- Soak the chana dal in water for 1 to 2 hours. (1)
- Soak the Chickpeas: Start by soaking the chickpeas overnight in plenty of water. This helps soften them and reduces cooking time. (1)
- Soak the gooseberry-sized tamarind in water for at least 20 minutes. (1)
- Soak the lemon-sized ball of tamarind in water for at least 20 minutes. (1)
- Soak the tamarind in water for at least 20 minutes. (1)
- Soak the washed chana dal in water for about 20 minutes. (1)
- Some brinjals (1)
- Soy sauce (1)
- Soya sauce (1)
- Splash a little water, mix, and cover the pan. (1)
- Spoon a generous amount of the egg masala filling onto the bread. Sprinkle some shredded cheese over the filling. Top it off with another slice of bread, with the buttered side facing up. (1)
- Spoon the egg and paneer mixture onto the mayo side of the bread. (1)
- Spread a small amount of the masala paste on the cut side of each egg half until well-coated. (1)
- Spread half of the cooked chicken masala evenly. (1)
- Spread some butter on the hot tawa. (1)
- Spread some oil on a board, place the dough ball on it, and spread it with your palm as evenly as possible. (1)
- Spread the potato mixture evenly onto the bread. (1)
- Spread the roasted cashews all over the Badam Kesari, pressing them firmly into the mixture. (1)
- Spring onion (2)
- Sprinkle 1/2 tsp garam masala and cook for 3 minutes over medium flame. Set the mixture aside to cool completely. (1)
- Sprinkle 2-3 tbsp of bread crumbs on top of the spread and press lightly with your palm to ensure the crumbs stick to the potato mixture. (1)
- Sprinkle black pepper powder over the fish and flip after 2 minutes. (1)
- Sprinkle chaat masala and amchur powder, then add the chopped coriander and mint leaves. Mix everything thoroughly. (1)
- Sprinkle chopped coriander leaves on top and serve hot. (1)
- Sprinkle freshly chopped coriander leaves on top for added freshness and aroma. (1)
- Sprinkle in the chili powder and sauté on low flame for 1 minute. (1)
- Sprinkle in the salt and chili powder. Give it another good mix, distributing the spices evenly. (1)
- Sprinkle in the salt and continue to sauté for another 7-8 minutes on medium flame. (1)
- Sprinkle in the salt and mix well, allowing the flavours to blend. (1)
- Sprinkle Kashmiri chili powder, coriander powder, and turmeric powder into the pan. Mix well. (1)
- Sprinkle shredded cheese over the filling. (1)
- Sprinkle the cardamom powder and knead the mixture until you achieve a smooth, non-sticky, and firm dough. (1)
- Sprinkle the home made Garam Masala over the cooked rice and fluff up the rice. Serve hot. (1)
- Star anise (13)
- Star Anise (2)
- Start by adding 4 cups of corn kernels to a large bowl. Toss in the chopped scallions, coriander leaves, and sliced shallots. Season with 1/2 tsp of salt and 1/2 tsp of black pepper powder. Give everything a good mix to ensure even distribution. (1)
- Start by breaking 4 eggs into a bowl and beating them gently. Set this aside for later. (1)
- Start by cubing the beetroot and pineapple. (1)
- Start by roasting the semolina in a pan over low flame for about 5 minutes. This enhances the flavor and aroma of the dish. (1)
- Start by soaking the tamarind in water for about 15 minutes. Set it aside. (1)
- Steam Cook (1)
- Steam idlis - Place the idli moulds in the pot, cover, and cook on medium flame for 12 minutes. (1)
- Steam the vegetables, covered, for 10 minutes over medium flame. (1)
- Stir constantly to ensure the balls fry evenly. Cook until they turn a rich golden brown color. (1)
- Stir continuously until the mixture thickens, keeping the flame low throughout. (1)
- Stir in 1 cup of hot water and mix thoroughly. (1)
- Stir in 1 tsp Kashmiri chili powder, 1/2 tsp coriander powder, and 1/4 tsp garam masala powder. Cook until the ghee separates from the masala. (1)
- Stir in 1/2 tsp of turmeric, cumin, and coriander powders, and sauté gently on low heat until the masala releases its fragrant oil. If the masala starts sticking to the bottom of the pan, add a splash of hot water to loosen it. (1)
- Stir in 100g of sugar and mix until the sugar dissolves completely. (1)
- Stir in 2 tbsp unsalted butter and melt it on low flame. (1)
- Stir in 2 teaspoons of chili powder, 2 teaspoons of coriander powder, 2 teaspoons of cumin powder, 1 teaspoon of black pepper powder, and 3/4 teaspoon of salt. Mix thoroughly to ensure all the spices are well combined. (1)
- Stir in 30 g of chopped cashew nuts. If you prefer, add a pinch of cardamom powder for an extra touch of aromatic flavor. (1)
- Stir in garam masala and black pepper powder. Continue cooking on low heat for 5 minutes. (1)
- Stir in the chili powder and sauté for 1 minute. (1)
- Stir in the chili powder, turmeric powder, Garam Masala, and salt. Mix well. (1)
- Stir in the chopped coriander leaves and mix before switching off the flame. (1)
- Stir in the chopped tomato and 3/4 tsp of salt. (1)
- Stir in the cooking cream and butter, mixing over low flame for 2 minutes until well combined. (1)
- Stir in the melted butter and mix well. (1)
- Stir in the onion-shallot paste and cook on low flame for 5 minutes. (1)
- Stir in the rasam powder and allow the rasam to boil gently on low flame for about 5 minutes. (1)
- Stir in the red chili powder, pav bhaji masala powder, and salt. Cook for another 2 minutes over low flame. (1)
- Stir in the tomatoes and green chillies, and cook until the tomatoes become soft and mushy. (1)
- Stir in the yogurt and sauté for another 3 minutes. (1)
- Stir-fry for another 5 minutes on medium flame. (1)
- Strain the cauliflower and set aside. (1)
- Strain the cooked mutton and set it aside, reserving the mutton stock water for later use. (1)
- Stretch the corners to make the dough as thin as possible without breaking it. (1)
- Submerge and soak the whole cauliflower in water with 1 tsp of salt for 1 hour. (1)
- Sugar (24)
- Sun-dried onion seasoning (1)
- Sweeten (1)
- Sweeten the Kheer (1)
- Switch off the flame and garnish the (Cauliflower) Gobi Manchurian with chopped spring onions. Superb, tasty (1)
- Switch off the flame and garnish with chopped coriander leaves. (1)
- Switch off the flame and garnish with chopped coriander leaves. Serve hot. (1)
- Switch off the flame and serve hot. (1)
- Switch off the flame and spread some fresh or cooking cream and garnish with some chopped coriander leaves. Your Peas butter Masala is ready to savour with some pulao, roti, naan or chapatis. (1)
- Switch off the flame. Add some chopped coriander leaves. This can be wonderful side dish for ghee rice, biryanis or even plain rice. (1)
T
- Take 1 cup of sabudana and wash it thoroughly by rinsing it three times. This helps remove excess starch. (1)
- Take 3 slices of bread and remove the crusts. Dip them into a bowl of water one by one and squeeze off the excess water. (1)
- Take 8 slices of bread and remove the crusts. (1)
- Take a 6-inch cake tin or a smaller pan, pour 1 tbsp of ghee, and spread it around the tin to coat it evenly. (1)
- Take a ball the size of a large lemon and press it on your palms for a round shape. Coat it in a bowl of breadcrumbs until well coated. (1)
- Take a ball-sized portion of the ada mixture and flatten it on a baking sheet. The flattened mixture should be thick, resembling an adai. (1)
- Take a bowl of water, dip the bread one by one, squeeze the excess water from the breads and place it in another clean bowl. (1)
- Take a lemon-sized ball from the mixture, place it on your palm, and flatten it a bit with the help of your other hand, similar to making masala vadas. (1)
- Take a lemon-sized portion of the mixture and shape it into desired shapes. (1)
- Take a lemon-sized tamarind and soak it in hot water for 15 minutes. (1)
- Take a slice of bread and apply butter on both sides. (1)
- Take a slice of bread and spread butter on one side. Flip the bread over and spread mayonnaise on the other side as desired. (1)
- Take a slice of bread and spread some butter on one side. Flip the bread over so the buttered side is facing down. (1)
- Take a small ball of dough and flatten it on a chapati board. Dust with some flour. (1)
- Take a whisk, and gently pour the 900ml of water to the flour slowly as you keep whisking until there are no lumps in the batter. (1)
- Take half of the mutton mixture and roll it into small balls. Fry these in oil on medium flame for about 4 minutes on each side, or until golden brown. Set aside. (1)
- Take small portions of the batter and shape them into small balls. (1)
- Take the khoa and mash it until it's smooth and lump-free. (1)
- Take the rolling board and, dip the individual ball into a bowl of plain flour before you start rolling into a even round layer and spread as large as the rolling board. (1)
- Take the slices of bread and spread butter on both sides. (1)
- Tamarind (6)
- Tamarind paste (1)
- Taste and adjust seasoning with more black pepper and salt, if needed. (1)
- Taste the curry and adjust the salt as per your liking. Garnish with some chopped coriander leaves. The simple and delicious egg curry is now ready to be served. (1)
- Temper the Chutney: (1)
- The 20 dried red chillies are soaked in hot water for at least mins. (1)
- The fish is garnished with chopped coriander leaves and served with slices of onion and a lemon wedge. (1)
- The fish is turned and fried on a low flame for another 5 mins before being removed from the flame. (1)
- The salt and a little water are added and the mixture is ground smoothly. (1)
- The tamarind pulp is then added to the mixture and ground for a few more seconds until well combined. (1)
- Then add the rice flour and plain flour, ensuring the chicken pieces are well-coated. Set aside to marinate for at least 30 minutes. (1)
- Then add the salt and 1/2 cup of water, cooking for another 2 minutes. (1)
- Then, in low flame, add the fried chicken pieces all at once and give a stir for another 5 minutes. (1)
- They are fried on a low flame for 5 mins, and a few curry leaves are added on top of the fish slices. (1)
- Thick coconut milk (4)
- Thinly slice 2 medium-sized potatoes. Make sure the slices are uniform for even cooking. (1)
- This is typically like making a rava dosa. Holes here and there in the dosa that you make is perfectly fine. Do not add more than 2 ladles of batter as the dosa will become too thick. It will be nice if its a little thin and crisp. (1)
- Throw in a few curry leaves and stir quickly. (1)
- Tip: If you prefer your gravy to be thicker, you can continue to cook it down. Conversely, if you want it to be more liquid, feel free to add extra water. (1)
- To begin, wash the prawns thoroughly and pat them dry. Heat oil in a wide pan and sauté the onions until they turn a golden brown. Add the chopped garlic, curry leaves, and green chillies to the pan, and fry for a couple of minutes until aromatic. (1)
- To elevate the flavors, add 1/4 tsp of cardamom powder and some chopped cashew nuts to the batter. (1)
- To prepare the curry base, combine tamarind water, diluted coconut milk, fish curry powder, and white pepper powder in a bowl. Whisk the ingredients thoroughly until the mixture is smooth and free of any lumps. Set aside. (1)
- To the cooked chana dal in the cooker, add the chopped ridge gourd, salt, turmeric powder, coriander powder, fennel powder, slit green chilies, chopped tomato, and sliced onion. Mix well to combine. (1)
- To the mashed potatoes, add the peas and slightly mash them together. Set aside. (1)
- Toast the Bread: (1)
- Tomato (11)
- Tomato sauce (1)
- Tomatoes (41)
- Tomatoes sliced (1)
- Tomatoes, ground to a paste (1)
- Tomatoes, sliced (1)
- Toor dal (4)
- Top with fried onions, raisins, cashew nuts, and chopped coriander leaves. (1)
- Top with your favorite toppings such as honey, chocolate syrup, berries, Nutella drizzle, whipped cream, and a cherry or strawberry. I used a piping bag to pour some Nutella into it and drizzle it on top of this fried ice cream. (1)
- Toss in the boneless chicken pieces and sauté over medium flame for 2 minutes. (1)
- Toss in the curry leaves and continue sautéing until the onion turns golden brown. (1)
- Toss in the curry leaves and lightly sauté. (1)
- Toss in the mint leaves and give a quick mix. (1)
- Toss in the sliced green chilies and sauté briefly. (1)
- Toss in the sliced onions and cook until golden brown. Stir occasionally to avoid sticking. (1)
- Toss in the vegetables—cauliflower, cabbage, carrots, French beans, and peas—and sauté for a few more seconds. (1)
- Transfer the Badam Kesari mixture into the pan, smoothing and flattening the surface while pressing it firmly. (1)
- Transfer the chutney to a serving bowl. (1)
- Transfer the coarsely ground dal to a large bowl. (1)
- Transfer the cooked mutton mixture to the pan and stir occasionally on low flame. (1)
- Transfer the cooled mixture to a mixer jar. (1)
- Transfer the dhal from the pressure cooker to the pan and cook for another 5 minutes in low flame. (1)
- Transfer the ground mixture to a large bowl and cover it. Allow it to ferment for at least 15 hours. (1)
- Transfer the korma to another pot, garnish with chopped coriander leaves, and serve hot with rotis, naan, chapattis, parathas, ghee rice, or even plain rice. (1)
- Transfer the mixture to a large bowl. (1)
- Transfer the mixture to a mixer jar and add 1/4 cup of water and grind into a smooth paste. Now your curry base is ready. Keep it aside. (1)
- Transfer the powdered bread to a bowl and add 2 tsp of buttermilk. (1)
- Transfer the roasted semolina to a bowl and add 1 1/2 cups of water. Mix well until the batter is lump-free. Set it aside for 15 minutes to allow the semolina to absorb the water. (1)
- Transfer the smoothly ground chutney to a serving bowl. (1)
- Transfer the soaked dal and rajma to a pressure cooker. (1)
- Transfer the tempered ingredients to the potato chana dal masala. Add chopped coriander leaves and mix well. (1)
- Transfer the washed dal, garlic pods, 1 cup of water, and a little oil to a pressure cooker. (1)
- Try to shape the mixture into small balls. If the mixture is too dry to hold shape, splash a little water and mix again until the balls can hold their form. (1)
- Tumeric powder (4)
- Turmeric powder (58)
- Turmeric Powder (2)
- Turn off the flame and add coconut milk and store-bought curry masala powder. (1)
- Turn off the flame and add dried rose petals for a touch of fragrance and decoration. (1)
- Turn off the flame and add the yogurt, cumin powder, chili powder, black pepper powder, and salt. Mix everything well. (1)
- Turn off the flame and allow the pressure to naturally release. (1)
- Turn off the flame and garnish with chopped coriander leaves. (2)
- Turn off the flame and garnish with chopped coriander leaves. Add fresh cream before serving, if desired. (1)
- Turn off the flame and garnish with chopped coriander leaves. Your delicious Mutton Pepper Fry is ready to serve. (1)
- Turn off the flame, add chopped coriander leaves, and serve hot with your rice or roti. (1)
- Turn off the flame. (2)
- Turn off the flame. Add the whisked yogurt and combine it with the masala. (1)
- Turn off the heat and cover the pot for 16 minutes. (1)
- Turn off the heat and let it rest for another 15 minutes. (1)
- Turn off the stove and garnish with chopped coriander leaves. Serve hot with plain rice, naan, roti, chapati, or coconut rice. (1)
- Turn off the stove and transfer the coconut mixtures into a small grinder and let it cool for awhile. (1)
- Turn the flame back on and cook the masala on low until the oil separates. (1)
- Turn the flame to high, add the chicken pieces, and sauté for 5 minutes. (1)
- Turn the Vattalappam upside down onto a serving plate. Cut it into your desired shape. You can serve it cold from the fridge or heat it in the oven before serving. (1)
- Turn to high flame, add chopped coriander leaves, and cook for 5-7 minutes until the curd is well absorbed with the masala. (1)
U
- Uncooked channa (1)
- Uncooked semiya (1)
- Uncover the pan, mix well, and add the ground coconut and cashew paste. Sauté briefly. (1)
- Uncover the pan, stir, and add fresh cream. Mix well. Crush fenugreek leaves between your palms and sprinkle over the gravy. Mix again. (1)
- Uncover the pot and add sugar. Stir well to dissolve. (1)
- Unsalted butter (3)
- Unsweetened khoa (2)
- Urad dal (17)
- Urad Dhall (1)
- Use a slotted spoon to remove the pakoras from the oil and drain any excess oil on paper towels. Serve them hot, ideally with chutney or ketchup. (1)
- Use a slotted spoon to remove the pakoras from the oil and drain on paper towels. Serve hot with your favorite chutney or sauce. (1)
- Use an ice cream scoop or 1/2 cup measurement cup to form 3 large balls of your favorite ice cream. (1)
- Using a fork or skewer, flip the paniyarams and cook for another 3 minutes until they turn golden brown. (1)
- Using a hand masher, gently mash the cooked Moong Dal and vegetables slightly. (1)
- Using a piping bag filled with Nutella, snip the tip and create a swirl on top of the brownies. Finish with a sprinkle of chocolate or your favorite toppings, such as nuts, for added texture. This step is optional but adds a delightful touch! (1)
- Using a slotted spoon, remove the fried ice cream balls from the oil and place them on a paper towel to drain for a few seconds. (1)
- Using the back of a ladle, gently spread the batter in a circular motion to form a thick pancake. (1)
- Using the same oil, fry the marinated prawns in batches over medium flame for 3 minutes or until golden brown. Set aside. (1)
- Using the same oil, sauté the chopped carrots and potato on low flame for 5 minutes. Set aside. (1)
W
- Walnuts (1)
- Warm milk (1)
- Warm the milk, add a pinch of saffron, and set it aside to infuse. (1)
- Water (31)
- Wheat flour (2)
- When you see bubbles forming at the corner of the pot, add the soaked Jeera Rice. Give everything a quick mix. (1)
- Whipped cream (1)
- Whisk the Eggs: (1)
- Whisk until smooth. (1)
- White or black pepper powder (2)
- White pepper powder (7)
- White radish (1)
- White sesame seeds (1)
- Whites (1)
- Whole black gram (1)
- Whole cashew nuts (1)
- Whole masoor dal (1)