anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,cumin powder (jeera),arhar dal (split toor dal),red chilli powder,black peppercorns,water,dry red chilli,coriander powder,turmeric powder,sunflower oil

Uttarakhand Style Black Gram Chainsoo Recipe, 1/2 teaspoon Cumin powder (Jeera),2 Dry Red Chilli,1/4 teaspoon Whole Black Peppercorns,1/2 teaspoon Coriander Powder (Dhania),Salt - to taste,1-1/4 cup Water,1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Red Chilli powder,1/2 cup Arhar dal (Split Toor Dal),2 teaspoon Sunflower Oil, 55, North Indian Recipes, To begin making Black Gram Chainsoo Recipe, first heat a Kadhai and dry roast the dal for few minutes until you can smell the aroma.
Set aside.Once it is cooled down, grind the dry mixture to a fine powder.
Heat a heavy bottomed kadhai with oil, temper with red chilli and pepper corns.Add all the masalas including coriander powder, cumin powder, red chilli powder, turmeric powder, salt with 2 tablespoons water and fry for a minute.
Add the powdered dal, mix it up and then add water.Cook on medium to low flame stirring occasionally until thickens for 20-30 minutes.
Once it is done, switch off the gas and serve hot.Serve Uttarakhand Style Black Gram Chainsoo along with Steamed Rice and Spicy Baby Potatoes for your weekday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Uttarakhand_Style_Black_Gram_Chainsoo_Recipe.jpg, 10
Ingredients: cashew nuts,basmati rice,salt,cardamom (elaichi) podsseeds,ghee,green chillies split,saffron strands,milk,mint leaves (pudina),cauliflower (gobi),carrot,raisins,cinnamon stick (dalchini),cumin seeds (jeera)

Shahi Vegetable Pulao Recipe, Few Saffron strands,1 cup Basmati rice,2 Carrots (Gajjar) - peeled and cut into strips,2 Green Chillies - split,1 inch Cinnamon Stick (Dalchini),Salt - to taste,1 teaspoon Cumin seeds (Jeera),2 Cardamom (Elaichi) Pods/Seeds,Few sprig Mint Leaves (Pudina),1/2 cup Cauliflower (gobi) - cut into small florets,1/4 cup Cashew nuts,1/4 cup Raisins,1/4 cup Milk - warm,1 tablespoon Ghee, 75, Mughlai, To begin making the Shahi Vegetable Pulao, first prep the ingredients, wash the Kohinoor Authentic Basmati rice and soak it for 30 minutes and get all the other remaining measured and kept ready.Soak the saffron in the warm milk for about 10 minutes and keep aside.In a large saucepan, heat ghee over medium heat.
Add the cumin seeds, cinnamon, cloves, cardamom and green chilies.
Sauté for a few seconds until you can smell the aromas of the spices coming through.Next add the washed Kohinoor Authentic Basmati rice, along with the salt, saffron milk and 2 cups of water.Turn the heat to high and allow the rice to come to a brisk boil.
Once it comes to a brisk boil, turn the heat to low, cover the pan and allow the rice to cook until all the water is absorbed.Once the water is absorbed, turn off the heat and allow the rice to rest for 10 minutes before you can stir in the roasted vegetables and dry fruits.While the rice is cooking, you can proceed to roast the vegetables in a kadai.Heat a teaspoon of ghee on medium heat in a kadai.
Add the carrots and cauliflower, sprinkle some salt and roast until the vegetables are just about tender.
Turn off the heat.In another pan or skillet, heat a teaspoon of ghee and roast the cashewnuts until golden brown.
Once golden and crisp, add the raisins and allow it to roast for a few seconds until it puff up and turn off the heat.Once the Shahi Pulao is cooked and rested, open and add the mint leaves, roasted vegetables and nuts.
Gently stir and fluff up the rice and transfer to a serving bowl.Serve the Shahi Vegetable Pulao along with Burani Raita and Chaman Qaliya which is a creamy cottage cheese curry., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Rice/Shahi_Vegetable_Pulao_Recipe_With_Kohinoor_Platinum_Basmati_Rice-1.jpg, 14
Ingredients: salt,coconut,mustard seeds,curry leaves,tindora (dondakaya kovakkai) desired shape,cumin seeds (jeera),turmeric powder,green chillies

Kovakka Thoran (Poriyal) Recipe, 2 Green Chillies,1/2 teaspoon Mustard seeds,1/2 teaspoon Turmeric powder (Haldi),2 sprig Curry leaves,Salt - to taste,1/2 cup Fresh coconut - grated,500 grams Tindora (Dondakaya/ Kovakkai) - cut into desired shape,1/2 teaspoon Cumin seeds (Jeera), 25, Tamil Nadu, To begin making the Kovakka Poriyal Recipe, we will first steam the vegetable with salt in the pressure cooker adding just about 2 tablespoons of water or a steamer until it is soft and cooked.In a blender, make a coarse mixture of the coconut, one sprig of curry leaves, green chillies and cumin seeds.Combine the coconut mixture into the steamed kovakka and keep aside.The final step is to make the seasoning.
Heat a small pan with a teaspoon of oil; add in the mustard seeds and allow it to crackle.Once it crackles, stir in the other sprig of curry leaves and the turmeric powder.
Turn off the heat and pour this seasoning into the Kovakka Poriyal mixture.
 (If you are adding onions, then you can add it along with the seasoning after the mustard crackles.
Sauté until the onions turn soft)Stir to come well and check the salt levels and adjust to suit your taste.You can serve the Kovakka Thoran (Poriyal) along with Phulka’s or even a Bowl of Steamed Rice and Pumpkin Sambar., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Dry/kerala_south_indian_recipe_of_kovakka_thoran_poriyal_recipe-18.jpg, 8
Ingredients: salt,paneer,water,cloves garlic,red chilli flakes,virgin olive oil,butter pea,sugar,eggs,potato (aloo),basil pesto,flour (maida)

Potato Roulade Recipe, 1 tablespoon Sugar,1-1/2 cups All Purpose Flour (Maida),Egg white - for coating,Salt - to taste,4 cloves Garlic - finely chopped,1 teaspoon Red Chilli flakes,1/2 teaspoon Salt,3 to 4 tablespoons Chilled water,2 tablespoons Homemade Basil Pesto,1/4 cup Paneer (Homemade Cottage Cheese) - finely chopped,Extra Virgin Olive Oil - for cooking,1/2 cup Chilled butter - cut into small pea size pieces,4 Potatoes (Aloo) - boiled & diced, 60, French, To begin making the potato roulade heat olive oil in a pan over medium heat.
Add the chopped garlic and saute for a few seconds.Add the boiled potatoes, paneer, pesto, salt and chilli flakes.
Stir fry until the potatoes are well coated with the pesto.
Turn off the heat.Pre make the pastry crust according to instructions.
Divide into four small portions.Roll the pastry dough into a 6 inch diameter circle.
Add the potato filling in the center and fold the roulade into a cylinder and seal the edges.Make slits in the center to create air pockets for the Potato Roulade to bake.
 Brush the crust of the roulade with egg whites and place on a greased baking sheet.Preheat the oven to 180 C and bake the Potato Roulade in the oven until golden brown and crisp.Serve the Potato Roulade along with the powerful sweet scented Koge Jasmine Green Tea.
It makes a perfect tea and snack combination for your tea parties., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Potato_Roulade_Recipe.jpg, 12
Ingredients: mango (ripe) pulp,salt,coconut,fennel seeds (saunf),ghee,baking soda,banana leaf,sugar,rice flour

Enduri Pitha With Mango Twist Recipe, 1 cup Fresh coconut - grated,2 cup Mango (Ripe) - pulp,Ghee - as required,Banana leaf - as required,2 teaspoon Fennel seeds (Saunf),2 tablespoons Sugar,1/2 teaspoon Salt,1/2 teaspoon Baking soda,4 cup Rice flour, 280, Oriya Recipes, To begin making the Enduri Pitha With Mango Twist recipe, mix the rice flour, mango pulp, baking soda and salt in a mixing bowl.
Keep this mixture for fermentation for at least 4 hour.Add sugar if you want more sweetness.
Once the mixture is fermented add grated coconut, fennel and mix well.Cut banana leaves into rectangular sizes (more to 8*10 inch size).Take one sheet and put 1/4 tsp ghee and spread well with finger tips.Take 4 to 5 tablespoons batter and place in the middle.
Add few mango slices in the centre on top of batter and fold the leaf at centre.In a steamer cook it for around 10 minute.
Let it cool a bit and serve hot or cold.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sai_Priya/ENDURI_PITHA_WITH_MANGO_TWIST.jpg, 9
Ingredients: tomato,basmati rice,salt,ginger,hung curd (greek yogurt),coriander (dhania) leaves,fennel seeds (saunf),st flower,onion,mace (javitri),biryani masala powder,mint leaves (pudina),turmeric powder,cloves (laung),star anise

Hyderabad Style Kuska Recipe (Biryani Rice Recipe), 2 Mace (Javitri),2 cups Basmati rice - soaked for 30 minutes,1 Stone flower,1/2 cup Mint Leaves (Pudina) - chopped,4 Cloves (Laung) - chopped,1 inch Ginger - chopped,1/2 cup Coriander (Dhania) Leaves - chopped,Salt - to taste,3 tablespoon Biryani Masala Powder,2 Onions - sliced,1 teaspoon Fennel seeds (Saunf),2 Tomatoes,1 cup Hung Curd (Greek Yogurt),1 teaspoon Turmeric powder (Haldi),1 Star anise, 55, Hyderabadi, To begin making the Hyderabadi Style Kuska, heat a pressure cooker with oil, add fennel seeds, maze, star anise, stone flower and leave it for 10 seconds.Add the sliced onions, ginger and garlic and fry the onions till they turn light brown.
Add the tomatoes and little salt so that the tomatoes get cooked and become mushy.Once the tomatoes are cooked add the herbs and give it a stir.
Add the turmeric powder and biryani masala powder.
Sauté until the masala is fried and coated well with onions and tomatoes.Add the curd and give it a stir.
Add the soaked rice and 4 cups of water.
Check for salt and close the cooker and cook for 2 whistle.Allow the pressure to release by itself and open the lid, give it a stir lightly and serve.Serve the Hyderabadi Style Kuska with Tomato Onion Cucumber Raita or Hyderabadi Bagara Baingan Recipe to enjoy your Sunday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Hyderabad_Style_Kuska_Recipe_Biryani_Rice_Recipe.jpg, 15
Ingredients: green beans (french beans),ginger,green chilli,coriander (dhania) leaves,fennel seeds (saunf),biryani masala,green peas (matar),cloves garlic,carrot,onion,cumin seeds (jeera),green bell pepper (capsicum),coriander powder,semiya (vermicelli) mtr,turmeric powder,garam masala powder,sunflower oil

Vermicelli Biryani Recipe, 2-3 Green Chilli,1 Carrot (Gajjar) - finely chopped,1 Onion - finely sliced,1 cup Green peas (Matar),1 Green Bell Pepper (Capsicum) - diced,2 cloves Garlic,1/2 teaspoon Coriander Powder (Dhania),1 teaspoon Cumin seeds (Jeera),250 grams Semiya (Vermicelli) - MTR Roasted,1/2 inch Ginger,1/2 teaspoon Garam masala powder,1/2 teaspoon Biryani Masala,1 Onion - chopped,1 teaspoon Fennel seeds (Saunf),Coriander (Dhania) Leaves - handful,Green beans (French Beans) - finely chopped,Sunflower Oil - as needed,1 teaspoon Turmeric powder (Haldi), 30, Indian, To begin the preparation of Vermicelli Biryani, first heat half a teaspoon of oil in a pan and add the ingredients to grind one after the other and slowly saute them on low flame until they slightly wilt and the raw smell goes.
Cool and grind to a smooth paste.
Keep Aside.
In a pan, heat oil, add jeera, once it starts spluttering, add onions, saute till they're translucent.
Add the carrot, capsicum, beans and peas, slowly saute them till they're slightly tender.
Now add turmeric, garam masala, dhaniya powder, biryani masala and mix till they're well incorporated.
Add the ground paste, salt and fry for 2-3 minutes.
Add 1 cup of water, and let it come to a boil.
Now add the roasted vermicelli and mix them all together.
Cook it covered for about 5-7 minutes until the vermicelli has cooked al dente.
Sprinkle some coriander leaves and enjoy the Vermicelli Biryani while it is hot.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sindhu_bharadwaj/vermicelli_biryani.jpg, 17
Ingredients: salt,green bell peppers,corn flour,cloves garlic,carrot,soy sauce,broccoli,chicken breasts,sunflower oil

Asian Style Honey Chicken With Vegetables Recipe, 1 Carrot (Gajjar) - cut diagonally,1 tablespoon Soy sauce,1 teaspoon Corn flour,Salt - to taste,1 cup Broccoli,300 grams Chicken breasts - cut into pieces,4 cloves Garlic - chopped,Sunflower Oil,1 Green bell peppers - cut into squares,1 tablespoon Honey, 25, Asian, To begin making the Asian Style Honey Chicken With Vegetables Recipe, wash and clean the chicken thoroughly, cut it into 1 inch cubes.
Keep the cut vegetables ready.
Heat oil in a kadai on medium flame with oil.
Add garlic and sauté till they turn brown.
This will take 2-3 minutes.
Next in, add chopped carrots and saute for few minutes.
Add in broccoli and green capsicum and saute till the vegetables are cooked yet crunchy.
Sprinkle a bit of salt to cook it faster.At this stage add chicken pieces and saute till they are well cooked.
Add soy sauce, honey and mix the cornflour into 1 cup of water and mix well.
Set aside Once the chicken is sautéed well, add mixed soy sauce mixture into the pan and mix well.
Allow it to cook for 2-3 minutes till the sauce thickens.
Bring the sauce to a roller boil and switch off the flame.
Serve the Asian Style Honey Chicken With Vegetables Recipe, along with Spicy Vegetable Noodles Recipes and Pear Poached In Spiced Red Wine Recipe for a simple chinese meal.
 , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Asian_Style_Honey_Chicken_With_Vegetables_Recipe.jpg, 9
Ingredients: salt,virgin olive oil,red chilli flakes,spring onion (bulb greens),red yellow green bell peppers (capsicum),bamboo shoots,button mushrooms cremini mushrooms

Bamboo Shoot Stir Fry Recipe, 1 tablespoon Extra Virgin Olive Oil,1 cup Red Yellow and Green Bell Peppers (Capsicum) - julienned,Salt - to taste,4 Spring Onion (Bulb & Greens) - finely chopped,1-1/2 teaspoon Red Chilli flakes,2 cups Bamboo shoots - julienned,6 Button mushrooms - or cremini mushrooms, 30, Asian, To start making Bamboo Shoot Fry, Heat up a cast iron skillet on medium heat.
Add olive oil when its hot, add chopped spring onions and saute for 2 minutes.Add bamboo shoots and cook for 2 minutes.
Add chopped sweet peppers and mushrooms with required salt, cook until all the vegetables are cooked but crispy.Sprinkle chilli flakes and stir for a minute.Check salt and serve Bamboo Shoot Stir Fry Recipe with with phulka or as a side dish with rice and sambar., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/divya_shivaraman/Bamboo_Shoot_Stir_Fry.jpg, 7
Ingredients: tomato,salt,red wine vinaigrette,serrano pepper,basil leaves,virgin olive oil omit cholestrol friendly,cucumbers,pepper,watermelon

Watermelon Cucumber Gazpacho Recipe, 1 Serrano Pepper - roughly chopped,Salt and Pepper - to taste,2 cups Watermelon - fresh,2 Cucumbers - peeled and diced,1 teaspoon Red Wine Vinaigrette,sprig Basil leaves - for garnish,2 Tomatoes - roughly chopped,1 tablespoon Extra Virgin Olive Oil - omit for cholestrol friendly, 45, European, To begin making Watermelon And Cucumber Gazpacho, start by chopping watermelon, tomatoes and cucumber.
Once all the ingredients for the gazpacho are ready, add all the ingredients into the blender  and blend to make a smooth puree.
Check the salt and spices, and adjust to suit your taste.
You can also add more olive oil to bring out more flavors of the Watermelon Gazpacho.
Once the Gazpacho is ready, refrigerate the soup and serve chilled.When you are ready serve, pour the Watermelon Gazpacho into the serving bowls.
Garnish with olive oil, basil, chopped cucumber, crushed pepper and feta cheese.
Serve Watermelon and Cucumber Gazpacho along with Herb Mushroom Bruschetta and Vegetable Tartlets on a warm summer afternoon.
, https://www.archanaskitchen.com/images/archanaskitchen/World_Soups/Watermelon_and_Cucumber_Gazpacho_Recipe-1.jpg, 9
Ingredients: salt,button mushrooms,cloves garlic,red chilli powder,sooji (semolina rava),rice flour,turmeric powder,sunflower oil

Spicy Goan Style Mushrooms Recipe, Sunflower Oil - for deep frying,250 grams Button mushrooms,3 cloves Garlic - grated,Salt - to taste,1 teaspoon Red Chilli powder,1/4 cup Rice flour,1 teaspoon Turmeric powder (Haldi),1 cup Sooji (Semolina/ Rava), 40, Goan Recipes, To begin making the Spicy Goan Style Mushrooms Recipe, first wash the mushrooms and pat them dry.
Cut them into halves lengthwise along with the stem.If the mushroom is big, cut them into quarters.In another bowl, combine the ingredients for coating the mushrooms.
Add the Mushrooms into this coating mixture and toss them well.
Heat a couple of tablespoons of oil in a shallow frying pan over medium heat.
Add the sooji coated mushrooms into the pan and fry it on low flame, flipping over occasionally until crisp and browned on all sides.
This would take about 15 minutes.
Once browned and crispy, remove from the pan and serve.Serve the Stir Fried Spicy Goan Style Mushrooms Recipe as an appetizer or side dish for dinner.
You can also optionally top these mushrooms with sliced onions, green chilies and lemon to add to the tang.Serve Spicy Goan Style Mushrooms along with Whole Wheat Lachha Paratha and Palak Raita for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Rawa_Fried_Mushrooms.jpg, 8
Ingredients: turmeric powder,salt,wheat flour,rye,celery,red chilli powder,water,sugar,onion,oil,coriander powder,arhar dal,kokum remove

 Maharastrian Varan Phal Recipe,  1/4 tsp Turmeric powder, water - 1 onion - chopped, 1 tbsp oil, 1 tsp sugar, as per use, 1/4 tsp celery, 1/4 tsp coriander powder, 1/4 tsp rye, 3/4 cup arhar dal, salt - as per taste,2 cups wheat flour, 2 kokum - soaked in water and remove extract, 1 tsp red chilli powder, 1 tsp oil, 50, Maharashtrian Recipes, To make Maharashtrian varan fall recipe, first of all add wheat flour, salt, celery, oil in a bowl and knead the flour well.
In a pressure cooker, add garlic, water with tur dal and cook until 3 to 4 cities come.
Once cooked, mash it well.
Now heat oil in a pan.
Add mustard seeds and let it splutter.
Now add turmeric powder, red chili powder, coriander powder, some water and mix it.
Let it cook for 1 minute.
Pour this tempering in the lentils with kokum water, 2-3 cups of water and allow it to boil on low heat.
Roll out the dough into a round shape with a rolling pin.
Cut into the shape of the diamond and put them in the lentils.
Cook for 15 to 20 minutes.
Garnish with green coriander and serve with ghee.
Serve Maharashtrian Varan Fall recipe with Kachumbar Salad and Masala Chas for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Manjula_Bharath/Chakolaya__Maharastrian_Varan_phal.jpg, 13
Ingredients: salt,wheat flour,rosemary,sun dried tomato,black peppercorns,dry yeast,virgin olive oil,water,onion,parmesan cheese,flour (maida),dried oregano

Whole Wheat Sun Dried Tomato Focaccia Bread | Healthy Homemade Bread Recipe, 1/4 cup Extra Virgin Olive Oil,1 cup All Purpose Flour (Maida),1 cup Lukewarm Water,1 teaspoon Whole Black Peppercorns - coarsely pounded,1 teaspoon Dried oregano,2 tablespoons Parmesan cheese - grated,1 teaspoon Rosemary,1 Onion - thinly sliced,1 cup Whole Wheat Flour,2 tablespoons Sun Dried Tomatoes - chopped,1 tablespoon Active dry yeast,1 tablespoon Honey,1 teaspoon Salt, 150, Italian Recipes, To begin making the Sun dried Tomato Focaccia Bread Recipe, in a large bowl, stir together the flour, salt, sugar, yeast, oregano, rosemary and black pepper.
Mix in the oil and water.When the Focaccia dough has come together, place it on a lightly floured surface, and knead until smooth and elastic.Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil.
Cover with a damp cloth, and let rise in a warm place for about an hour.Preheat oven to 200 C.
Punch dough down on a dusted surface and flatten it with your fingers.
Pinch it to make a few depressions, add more herbs the sun dried tomatoes on the top and place on the greased baking sheet.Bake the Sun dried Tomato Focaccia Bread preheated oven for about 30 minutes, or until golden brown.
Serve the Sundried Tomato Focaccia Bread, as a side dish or an appetizer for dinner or parties., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/admin/Sundried_Tomato_Focaccia_Bread_Recipe.jpg, 12
Ingredients: cumin powder (jeera),ginger,black salt,water,sugar,soda,lemon,black pepper powder,mint leaves (pudina)

Masala Lemonade Recipe, 1/4 teaspoon Black pepper powder,1 teaspoon Cumin powder (Jeera),3 Lemons - juiced,4 cups Water,1 cup Sugar,Mint Leaves (Pudina) - a handful,1 teaspoon Black Salt (Kala Namak),1 pinch Cooking soda - (optional),1/2 inch Ginger - crushed, 10, Indian, To begin making the Masala Lemonade Recipe, take a bowl and squeeze the lemon juice.To this add sugar, crushed ginger, crush fresh mint leaves and 1 glass of water.Mix everything well until the sugar is dissolved.Now filter the juice, to this add pepper powder, jeera powder, black salt and mix everything well.Now add ice cubes and serve it cool in a glass.
You can add soda if you like your lemonade to be fizzy.Serve this coolant Masala Lemonade Recipe during tea time along with evening snacks such as Sukha Bhel and Onion Bajji., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Janani_/Masala_Lemonade.jpg, 9
Ingredients: tomato,turmeric powder,salt,ginger,kashmiri red chilli powder,onion directly,coriander,celery,spoon garam masala powder,garlic,oil,coriander powder,potatoes

Aloo Amritsari (Recipe In Hindi),  oil - as per use, 1 teaspoon coriander powder, 1/2 teaspoon Kashmiri red chilli powder, 1 teaspoon celery, 2 inches ginger - cas, 2 onions - cut directly, 1/2 small Spoon garam masala powder, salt - as per taste, 1/2 teaspoon turmeric powder, 2 tomatoes - finely chopped,4 Potatoes - cut into wedges, 4 sprig coriander - finely chopped, 2 long garlic, 45, Punjabi, To make Aloo Amritsari, first heat the oil in a pressure cooker.
After heating, add celery and cook for 10 seconds.
Add onion, green chillies, ginger and garlic after 10 seconds.
Cook onion until it becomes soft.
After the onion softens, add tomatoes and cook until it becomes soft.
After softening, add potatoes.
After adding, add 1/2 cup of water, salt, mix and close the cooker.
Cook until 2 cities come and then turn off the gas.
Opening the pressure automatically, open and add green coriander to it.
Mix and serve hot.
Serve Aloo Amritsari with Dal Tadka, Bundi Raita and Phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/sept-19/Aloo_Amritsari_Recipe_Aloo_Curry_in_a_Ajwain_Masala-2.jpg, 13
Ingredients: baking powder,wheat flour,salt,water,tutti frutti,baking soda,curd,vanilla,brown sugar (demerara sugar),sunflower oil

Eggless Whole Wheat Tutti Frutti Cake Recipe, 3/4 cup Brown Sugar (Demerara Sugar),1 teaspoon Baking powder,1 cup Tutti frutti,3/4 cup Curd (Dahi / Yogurt) - at room temperature,1 tablespoon Vanilla Extract,1/3 cup Sunflower Oil,1/2 teaspoon Salt,2-1/4 cups Whole Wheat Flour,1/2 teaspoon Baking soda,3/4 cup Water, 60, Continental, To begin making the Eggless Whole Wheat Tutti Frutti Cake Recipe, preheat your oven to the 180 C / 350 F .Grease and flour a 9 x 4 inch loaf pan.
Mix together the yoghurt, water, oil and vanilla.
Keep aside.In a large bowl, sift the flour.
Whisk in the sugar, baking soda, baking powder and salt.Whisk in the tutti fruity.
Add the liquid ingredients and whisk until smooth.Pour into the prepared pan.
Bake for 45 to 48 minutes or until a toothpick inserted in centre comes out clean.Cool in pan for 10 minutes, and then completely on a wire rack.Serve Eggless Whole Wheat Tutti Fruity Cake as a dessert after your meal or as a tea time snack with a hot cup of masala chai., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/flours_n_frostings/100_wholewheat_eggless_tutti_frutti_cake.jpg, 10