Ingredients:

• 1 kg split black gram (urad dal flour)
• 50gm salt
• 50gm papad khar
• 35gm black pepper
• 1 ltr water
• 10gm Annapurna K No. 1 Hing

Procedure:

• 1. Take urad dal flour in a bowl, add 35gm of black pepper and 10gms of annapurna hing and 50gms of salt. mix all dry ingredients.
• 2. Take 1ltr of water put it to boil. Once boiled take it of the stove and put papad khar. Stir it and let it cool for 1/2hr.
• 3. U will find papad khar setting down, take the top water of ot and make a dough.
• 4. Put this dough in the mixer and kneed it. Make small rolls of it and cut it into pieces which can be rolled to papad.

Ingredients:

For the Sambhar

• 1cup toovar dal (arhar)
• 1 tomato chopped
• 1 onion chopped
• 2 brinjals cubed
• 1 drumstick, cut into 4 pieces
• 1 potato, peeled and cubed
• 1 tablespoon tamannd pulp (imlb)
• salt to taste

For the Sambhar Masala

• 6 to 8 red chilles
• 1 tablespoon coriander seeds
• 1 teaspoon fenugreek seeds (methi)
• 1 tablespoon toovar dal (arhar)
• 1 tablespoon split Bengal gram (chana dal)
• 1 tablespoon split black gram (urad dal)
• 1 teaspoon turmeric powder (haldi)
• 1/2 teaspoon Annapurna K No. 1 Asafoetida khada or powder
• 1 teaspoon oil

Ingredients:

• 400 gms Green chili
• 4 tbsp Mustard seeds.
• 2 tsp Turmeric powder.
• 12 no Lime.
• 400 mls Oil.
• Salt as per taste

Procedure:

• 1. Grind mustard seeds to a coarse powder.
• 2. Cut limes into eight pieces.
• 3. Slit green chilies and cut them into half inch long pieces
• 4. Mix powdered mustard seeds, turmeric powder and salt with green chili and lime pieces.
• 5. Transfer this to a sterilized glass bottle or an earthenware jar. Pour oil on top and shake the bottle well.

Ingredients:

• Basmati rice 1 cup
• shelled peas 1 cup
• Cumin seeds 1/2 tsp.
• Onion (medium) 1 nos.
• Oil 3 tbsps
• Salt To taste
• 1/2 teaspoon Annapurna Superfine Asafoetida powder

Procedure:

• 1. Pick, wash and soak rice for twenty minute. Cut onion lengthwise.
• 2. Heat oil in a pan, add cumin seeds, once it starts to crackle add Asafoetida and onions.
• 3. Fry till transluscent. Add peas, sauté for 2-3 minutes
• 4. Drain soaked rice and add.
• 5. Pour water and salt. Bring to a boil.
• 6. Reduce heat, cover with lid, cook till all water is absorbed.
• 7. Serve hot.

Ingredients:

• 400gm paneer
• 2 slices (each 8cm X 7cm X 1cm) bread
• 1 small (75gm) onion finely chopped
• 1/2 cup coriander leaves chopped
• 2 green chillies finely chopped
• 1^1/2 teaspoon salt
• 1/4 teaspoan pepper
• 1/4 teaspoon Annapurna yellow Asafoetida powder
• 5 teaspoons vegetable oil

Procedure:

• 1.immerse bread in water for 15 seconds. Squeeze out and discard water. Shred bread into tiny pieces.
• Mix gently with fingertips paneer, bread and all other ingredients except oil. Make 20 slightly rounded patties about 5cm in diameter, 1cm thick.
• 3. Spread 1 teaspoon oil on pan(tava). Place on medium heat for about 2 minutes. Reduce heat to low. Add 4 patice. Fry on both sides till golden brown (about 3 minutes on each side). Remove. Fry remaining in the same way, except do not increase or reduce the heat. Serve hot.

Ingredients:

• New potatoes/small old potatoes 10-12 nos.
• Cloves 4 nos.
• Poppy seeds 2-3 tsp.
• Green cardamoms 2 nos Green chilies 2 nos.
• Fresh root ginger, grated 1cm/
• 1/2 teaspoon Annapurna Superfine Asafoetida
• Garlic 3 cloves, Natural yogurt 150 ml.
• Ghee 50gms
• Grated onions 2 nos.
• Ground coriander 1 tsp.,Ground cumin 1 tsp.
• Chili powder 1 tsp.
• Turmeric 1/2tsp.
• Water 450 ml. Peas 100 gms.
• Single cream 2 tbsp. Sugar 1/2tsp
• Salt To taste

Procedure:

• 1. Scrub, scrape or peel the potatoes, then prick them thoroughly using a cocktail stick. Place the potatoes in a basin, cover with cold water and allow to soak for about 10 minutes
• 2. Grind the cloves, poppy seeds, cardamoms, chilies, ginger and garlic to a paste.
• 3. Drain the potatoes, then mix them with the Curd/Yogurt, paste and salt. Allow to stand for 1 hour
• 4. Melt the ghee in a heavy-based saucepan and for the grated onion in it