anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,cumin powder (jeera),coriander (dhania) leaves,chaat masala powder,carrot,mango,peanuts (moongphali),black pepper powder,cucumber,mint leaves (pudina)

Raw Mango Carrot Cucumber Salad Recipe With Peanuts, 1/2 teaspoon Cumin powder (Jeera),2 tablespoons Coriander (Dhania) Leaves - finely chopped,1/2 cup Carrot (Gajjar) - finely chopped,2 tablespoons Mint Leaves (Pudina) - finely chopped,1/2 cup Cucumber - finely chopped,1/3 cup Roasted Peanuts (Moongphali),Salt - to taste,1/2 teaspoon Black pepper powder,1/2 teaspoon Chaat Masala Powder,1/3 cup Tomatoes - deseeded and finely chopped,1/2 cup Mango (Raw) - finely chopped, 15, Indian, To begin making the Raw Mango Carrot Cucumber Salad Recipe With Peanuts, prep all the ingredients and keep them ready.In a mixing bowl, combine the raw mango, carrots, cucumber, tomatoes, roasted peanuts, coriander leaves, mint leaves and give it a good mix.
Into this bowl, add the salt, pepper, chaat masala, cumin powder and toss the salad.
Give it a taste and adjust the seasonings accordingly.Once done, transfer the Raw Mango Carrot Cucumber Salad Recipe With Peanuts to a serving bowl and serve chilled.Serve Raw Mango Carrot Cucumber Salad Recipe With Peanuts along with Nawabi Paneer Curry Recipe, Cheese Garlic Naan Recipe and Papad Raita Recipe to make a delicious north Indian dinner or lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Raw__Mango_Carrot_Cucumber_Tomato_Peanut_Indian_Salad_Recipe__1600.jpg, 11
Ingredients: salt,ginger,sesame (gingelly) oil,virgin olive oil,pumpkin seeds,lemon,dijon mustard,black pepper powder,button mushrooms,eggs,spinach leaves (palak) (baby leaves)

Spinach Salad Recipe With Boiled Eggs And Mushrooms, 1 tablespoon Lemon juice,1 teaspoon Dijon Mustard,2 tablespoon Sesame (Gingelly) Oil,2 Whole Eggs - hard boiled & chopped,1 teaspoon Pumpkin seeds - roasted,4 cups Spinach Leaves (Palak) - (baby leaves),Black pepper powder - to taste,1/2 teaspoon Ginger,1 teaspoon Extra Virgin Olive Oil,Salt,5 Button mushrooms - sliced, 35, Continental, To start making Spinach Salad with Boiled Eggs and Mushrooms, in a saute pan add mushrooms with little olive oil, salt and pepper.Roast until the water evaporates, Keep aside.In a small bowl add lemon juice, grated ginger, sesame oil, dijon mustard with little salt and pepper.
Whisk well until combined.In a large salad bowl, add sautéed mushrooms, spinach leaves with prepared vinaigrette and toss well to combine.
Add eggs finally and stir well.
Top with some roasted pumpkin seeds while serving.Serve the Spinach Salad with Boiled Eggs and Mushrooms along with a hearty soup like Curried Apple & Celery Soup for a weeknight dinner or pack it into your lunch box for work., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Divya_Shivaraman_/Spinach_Salad_with_Boiled_Eggs_and_Mushrooms.jpg, 11
Ingredients: salt,cumin powder (jeera),amchur (dry mango powder),asafoetida (hing),coriander (dhania) leaves,mustard oil,jaggery,raisins,red chilli powder,fennel powder,methi seeds (fenugreek seeds),coriander (dhania) powder,dates,turmeric powder

Methi Dana Sabzi Recipe - Healthy Fenugreek Seeds Stir Fry, 2 teaspoons Coriander (Dhania) Powder,1/4 cup Methi Seeds (Fenugreek Seeds) - soaked overnight,1/2 teaspoon Cumin powder (Jeera),Salt to taste,1/2 teaspoon Red Chilli powder,1/4 teaspoon Asafoetida (hing),1/4 teaspoon Turmeric powder (Haldi),1-1/2 teaspoon Fennel Powder,1/2 teaspoon Jaggery,1 tablespoon Mustard oil,1-1/2 teaspoon Amchur (Dry Mango Powder),15 Raisins,2 Dates - cut lengthwise,1 tablespoon Coriander (Dhania) Leaves - chopped, 30, Rajasthani, To begin making Methi Dana Sabzi Recipe first soak the methi seeds overnight.
Wash the methi dana couples of times to remove all the debris and then soak it overnight.To make the Methi Dana SabziHeat a pressure cooker and add mustard oil.
Once the oil is hot add the cumin seeds and Asafoetida (hing).
Allow the cumin seeds to crackle and then reduce the flame to low.Once the cumin seeds have crackled add all the dry spice powders, turmeric powder, coriander powder, cumin powder, red chilli powder and saute for a few seconds.
Add the drained methi dana to the spices and saute for two minutes.After the methi dana have combined well with the spices add the dates and the raisins and combine.Next add the amchur powder and the jaggery and one cup of water and mix the Methi Dana Sabji well.Close the pressure cooker and cook the Methi Dana Sabzi for 4 to 5 whistles and turn off the heat.
Allow the pressure to release naturally and then open the pressure cooker.Stir in coriander leaves into the Methi Dana Sabzi, check salt and adjust to taste and remove Methi Dana Sabzi into a serving bowl.
Serve Methi Dana Sabzi hot along with Rajasthani Dal, Besan Aur Mirch Ki Sabzi and Rajasthani Korma Roti for a wholesome healthy indian lunch.
 , https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Dana_Methi_Ki_Sabji_Recipe_5-2_1600.jpg, 14
Ingredients: salt,vegetable stock,cheese plus topping,black beans,tomato canned,cloves garlic,red chilli flakes,italian,virgin olive oil,pasta fusilli pasta you like,green bell pepper (capsicum),green zucchini,red onion,spinach leaves (palak)

One Pot Vegetable Pasta With Beans Recipe, Salt - as required,2 teaspoons Extra Virgin Olive Oil,3-1/2 cups Vegetable stock,1 Green Bell Pepper (Capsicum) - cut into thin strips,5 cloves Garlic - minced,1 Red onion - sliced,1 cup Tomatoes - canned,1/2 cup Spinach Leaves (Palak),Red Chilli flakes - A pinch (optional),1/4 cup Cheese - plus more for topping (optional),1 cup Pasta  Fusilli - or any pasta you like,1 Green zucchini - chopped,1 tablespoon Italian seasoning,1 cup Black beans - drained and rinsed, 40, Italian Recipes, To begin making the One Pot Vegetable Pasta with Beans recipe, heat oil in a skillet add minced garlic and fry for half a minute till it starts turning light brown.Add all the vegetables including onions, tomatoes, bell pepper, zucchini and spinach.
Let it cook for about 5 to 6 minutes.Add in the pasta, vegetable stock, seasoning into the pan.
Stir, cover, and bring to a rolling boil.Cover the pan, reduce heat to medium-low and cook it for about 12-15 minutes, stirring occasionally.
There should be 1/4 to 1/2 inch of liquid in the bottom of the pot when it is done.Remove from heat and stir in the black beans and cheese (optional).
Let it rest for 5 minutes to warm the beans, melt the cheese, and absorb the excess liquid.Serve One Pot Vegetable Pasta With Beans with Minestrone Soup and a glass of wine for a light and healthy weekend dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nupur_Mehra/One_pot_Vegetable_Pasta_with_beans.jpg, 14
Ingredients: salt,spring onion greens,ginger,black pepper powder,cauliflower (gobi),green peas (matar),cloves garlic,soy sauce,green chilli sauce,onion,red yellow green bell pepper (capsicum),garlic,sweet corn,sunflower oil

Quick Cauliflower Fried Rice Recipe, 3 tablespoon Sunflower Oil,8 cloves Garlic - finely sliced,1/4 cup Green peas (Matar) - boiled,1/4 cup Sweet corn - steamed or boiled,1 Red Yellow or Green Bell Pepper (Capsicum) - julienned,1 teaspoon Soy sauce,1 Onion - finely chopped,4 tablespoon Spring Onion Greens - chopped,3 tablespoon Salt - to taste,1 Cauliflower (gobi),1/2 tablespoon Ginger - grated,2 tablespoon Green Chilli Sauce,1/2 tablespoon Garlic - minced,1 teaspoon Black pepper powder, 30, Indian, To begin making the Quick Cauliflower Fried Rice recipe, chop the cauliflower into florets and add it to water to which 2 tablespoon salt is added.
After 30 minutes, drain, wash and keep aside.Pulse this in food processor for 1 minute till it looks like grains.
You can even grate this using a grater.Heat a kadai/wok, and add 3 tablespoon oil.
Add sliced garlic and saute till the raw smell of garlic goes away.Now add onion and fry till onion turns pinkish.
Add julienned capsicum and let it cook for 5 minutes.Add the boiled green peas and boiled sweet corn and mix well.Add the chopped spring onion greens and mix.Add ginger garlic paste and soya sauce and green chili sauce and mix well.Finally add the shredded cauliflower and mix well.
Cook for 5 to 7 minutes.Add black pepper powder, salt to taste, mix well and it is ready to be served.
You can make this Quick Cauliflower Fried Rice for parties and surprise your guests too.
You can pack this in your lunch box, as it makes a delicious meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/15_Minute_Cauliflower_Fried_Rice.jpg, 14
Ingredients: salt,coriander powder,coriander (dhania) leaves,red chilli powder,ginger garlic paste,onion,chicken,lemon,wheat bread crumbs,mint leaves (pudina),eggs,turmeric powder,green chillies,sunflower oil

Chicken Chops Recipe, Whole Wheat Bread crumbs - for coating,Sunflower Oil - for deep frying,1 teaspoon Ginger Garlic Paste,Salt - to taste,1/2 teaspoon Coriander Powder (Dhania),1 teaspoon Lemon juice,1 Whole Eggs,2 Green Chillies - finely chopped,1 Onion - finely chopped,1 tablespoon Mint Leaves (Pudina) - finely chopped,300 grams Chicken - minced,1/4 teaspoon Turmeric powder (Haldi),2 tablespoon Coriander (Dhania) Leaves - finely chopped,1/2 teaspoon Red Chilli powder, 35, Indian, To begin making the Chicken Chops recipe,In a mixing bowl, combine minced chicken, onion, green chilies, egg, ginger garlic paste, coriander and mint leaves, red chili powder, turmeric powder, coriander powder, salt  and lemon juice, use your hands and bring the entire mixture together.
Keep the chicken chop mixture covered for about 15 minutes in fridge.Meanwhile, heat oil in a deep fry pan for deep frying the chicken chops.
Make small lemon sized balls from the minced chicken chop mixture and shape them into oblong or cylindrical shapes.Next, carefully roll the Chicken Chops in bread crumbs.When the oil turns piping hot, reduce the flame to medium and carefully transfer the coated chops into oil.
Deep fry the chicken chops for about a minute or until all the sides turn golden brown.Drain the chicken chops on kitchen towel and repeat the same process for the remaining mix.Serve these delicious crunchy outside, soft inside Chicken Chops Recipe immediately with Raw Mango and Spring Onion dip as a party appetizers or enjoy it while watching a movie., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Chicken_Chops.jpg, 14
Ingredients: salt,yellow moong dal (split),mustard seeds,asafoetida (hing),black urad dal (split),curry leaves,dry red chillies,cumin seeds (jeera),jackfruit (kathal),turmeric powder,sunflower oil

Pineapple Curry Recipe - Jackfruit & Dal Curry, 1/2 teaspoon Mustard seeds,Salt - to taste,300 grams Jackfruit Raw (Kathal) - shredded,1 teaspoon Black Urad Dal (Split),2 Dry Red Chillies,1/2 cup Yellow Moong Dal (Split),1 sprig Curry leaves,1/4 teaspoon Asafoetida (hing),1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Sunflower Oil,1/2 teaspoon Cumin seeds (Jeera), 70, Andhra, To begin making the Panasa Pottu Pappu Koora Recipe, wash and soak the moong dal in water and set aside.
Next let us cut the raw jackfruit.
In order to do that we have to first, grease our hands and the knife that we are going to use, with some oil.This important tip ensures that the hands don't get sticky from the natural fruit latex/sap present in the fruit does not get onto your hands and makes the cutting process hassle-free.
Keep a bowl of water mixed with some salt, ready to put the cut raw jackfruit pieces to avoid discolouration of the fruit.Now that your hands and knife are well greased, cut the the jackfruit in half, discard the skin and start making 1 inch pieces and soak them in the salted water.Place the jackfruit in a pressure cooker with 1/4 cup of water and pressure cook for 3 whistles and turn off the heat.Allow the pressure to release naturally.
Drain any water from the jackfruit.
Shred the jackfruit pieces lengthwise and set aside.The next step is to cook the moong dal.
Into the pressure cooker,add the soaked moong dal along with 1/2 cup of water.
Add some salt and turmeric powder to the moong dal and pressure cook for 3 whistles and turn off the heat.
The moong dal should be be cooked yet separated.For the tempering of the Panasa Pottu Pappu Koora Recipe , heat oil in a pan,on medium flame, add the split urad dal until it turns into a golden brown colour.Next, add cumin seeds, mustard seeds and allow them to crackle.
This will take about 30 seconds.Once they crackle, add the red chillies, asafoetida, curry leaves and fry till you get nice aroma.
Turn off the heat.
In a kadai, add the cooked and shredded jackfruit, moong dal and mix everything well.
Add salt, cover and cook for 2 to 3 minutes on low fame.
After 2-3 minutes, turn off the heat and add the prepared tempering.
Stir well to combine it into the koora.
Check the salt and spices and adjust accordingly.Once done, turn off the heat and transfer the Panasa Pottu Pappu Koora to a serving bowl and serve hot.Serve this Panasa Pottu Pappu Koora along with Steamed Rice and Andhra Style Pappu Urumindi Recipe or Aava Pettina Majjiga Pulusu Recipe for a complete meal.
For an Indian Diabetic meal, serve this Panasa Pottu Pappu Koora Recipe along with Brown Rice in Pressure Cooker Method and Andhra Style Palakura Pappu Recipe and Mooli Raita Recipe for a complete meal.
 , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/anu.mallajosyula-gmail.com/Panasapottu_pappu_kura_Raw_Jackfruit_and_Moong_dal_curry.jpg, 11
Ingredients: salt,milk,sugar,vanilla,cocoa powder,flour (maida),butter

Homemade Chocolate Sauce Recipe, 3/4 cup Sugar,1 tablespoon All Purpose Flour (Maida),1-1/4 cup Milk,1/2 cup Cocoa Powder,1 teaspoon Vanilla Extract,1 tablespoon Butter,1 pinch Salt, 15, Continental, To begin making Homemade Chocolate Sauce, in a mixing bowl, combine the sugar, cocoa powder, flour, and salt, along with 1/2 cup of the milk and whisk to combine into a thick paste.Add the remaining milk into a saucepan and add the thick chocolate paste into this pan and bring the mixture to a boil.When sauce the sauce comes to a brisk boil, reduce the heat to low and simmer very gently for 5 to 8 minutes, Stirring continuously.Whisk it well to blend thoroughly.
Keep stirring the sauce while it is on heat and allow the homemade chocolate sauce to thicken gradually.Once done, give the homemade chocolate sauce a taste to see if the sugar it right.Once done, remove from heat, stir in the vanilla extract and butter, and let the homemade chocolate sauce cool completely.Store the homemade chocolate sauce in the refrigerator for up to 2 weeks in a sterilised jar.Serve Homemade Chocolate Sauce Recipe over a scoop of vanilla ice cream placed on warm Date And Walnut Whole Wheat Eggless Brownie Recipe and your brownie sundae is ready.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Homemade_Chocolate_Sauce_Recipe-1.jpg, 7
Ingredients: ghee,jaggery,water,cardamom powder (elaichi),sesame seeds (til seeds)

Til Ke Ladoo Recipe - Sesame Ladoo Recipe, Water - as required,1/2 teaspoon Cardamom Powder (Elaichi),2 cups Sesame seeds (Til seeds),120 grams Jaggery - broken into pieces,1 tablespoon Ghee, 40, Indian, To begin with Til Ke Ladoo Recipe, we have to keep all the ingredients readyTake a skillet and dry roast till on medium heat for 2 minutes and it should turn lightly brown.
As it turns brown remove in a bowl and keep aside to cool.Now for the next step,in a heavy bottom cooking pot, pour in water and jaggery and melt jaggery completely by stirring well.After the jaggery melts in with water and alow it cool until the jaggery thickens up to add til in it.You can test it by dropping thickened syrup drop in cold water in a bowl.
If you could make a small ball out of it, or it hardens up, without getting diluted with water, the jaggery has reached the correct consistency.At this point, add ghee, cardamom and roasted til seeds in jaggery syrup and switch of the flame.Remove it on a plate greased with ghee and let it cool down for 2 minutes.
Don't allow to cool completely otherwise you won’t be able to shape up LadoosIf you do not wish to make ladoos, then you can also make barfi by spreading it nicely on that plate and then cutting in square shapes .Grease your palms with ghee and take a little of the til mixture (enough to make 1/2 the golf ball size) on you palm and shape up the ladoos.Repeat for all and let them cool down completely and then store in air tight container.Serve Til Ke Ladoo along with other snacks like Baked Masala Namak Para and Aloo Dal Pakoras for your Festival snacks.
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Ingredients: lemon ras nikal,black salt salt,cumin powder,ice,pepper powder,cold water,sabza seeds,sugar pc,peppermint

Sabji Shikanji Recipe - Chia Seeds Shikanji, 4 teaspoons Sabza seeds, 4 tablespoons sugar - PC, 1 cup ice, pepper powder - a pinch , 3 Lemon - Ras nikal, cumin powder - a pinch, black salt or rock salt - according to taste, Peppermint - for garnish, 3 cups cold water, 30, Indian, To make Sabja Shikanji, firstly soak the Sabja Seed in 2 cups of water for 30 minutes.
Add 3 cups of water, sugar, lemon juice, black salt, cumin powder, black pepper powder, and mix until sugar dissolves.
Add sabja bija and mint leaves and mix.
Serve immediately after putting it in glass.
Serve Sabja Shikanji during summer.
You can also add honey as per taste instead of sugar., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/dharajoshi333-gmail.com/chia-seeds-shikanji-recipe-in-hindi.jpg, 9
Ingredients: ginger,soy sauce,dark soy sauce,sugar,chinese rice wine,pork belly,star anise

Braised Pork Belly Recipe, 800 grams Pork belly - cut into 3-4 cm thick pieces,3 tablespoons Soy sauce,2 Star anise,1/2 cup Chinese rice wine,1/2 tablespoon Dark soy sauce - (optional),4 Ginger - slices,1 tablespoons Sugar, 130, Chinese, To begin making the Braised Pork Belly recipe, first we will begin with parboiling.Bring water to a boil in a sauce pan.
Put pork into saucepan and boil for 5 minutes.
Discard the hot water and wash the gunk off the pork with cold water.The next step is braising.
Place pork belly, soy sauce, dark soy sauce, rice wine, ginger, sugar and star anise in the sauce pan.
Add water to barely cover meat.
Lower heat to a simmer, cover with a lid, and continue braising for about 60 minutes.Next, we will Caramelise the pork belly.
Turn to high heat, take the cover off and let liquid evaporate and thicken.
Turn and mix the pork to make sure the meat is covered evenly.
You should end up with a thick, glistening sauce that covers the tender pork belly.
It is ready to serve.Serve Braised Pork Belly along with Creamy Garlic Mashed Potatoes and Summer Lettuce Salad for a weeknight dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/lei778899-hotmail.com/Braised_Pork_Belly_1600.jpg, 7
Ingredients: khoya (mawa),gram flour (besan),caster sugar,cardamom powder (elaichi),ghee (or ghee,oil),mixed nuts

Besan Barfi Recipe, 2 cups Caster Sugar,150 grams Khoya (Mawa),2 cups Gram flour (besan),Mixed nuts - chopped,1 teaspoon Cardamom Powder (Elaichi),125 grams Ghee - (or half ghee and half oil), 50, Indian, We begin making Besan Barfi Recipe, in a deep non stick pan or kadai add mawa/ khoya and roast on medium heat until you observe a slight change in colour and turns aromatic.
Scoop it into a bowl and set it aside.Now to the same pan, add the ghee and oil.
You can add only ghee as well.
Allow it to heat up slightly.Add the gram flour and roast on medium heat stirring continuously.After four to five minutes, you can observe that the gram flour turning frothy and bubbly.Continue stirring and roasting for 6 to 8 minutes or until the froth settles, most of the bubbles disappear.
And also until its aroma is felt and turns golden in colour.
Now sprinkle a few drops of water (1to 1-1/2 teaspoons) precisely after which tiny white bubbles will be formed.
This makes the flour slightly grainy that helps in its texture.Continue roasting on medium heat until all the droplets disappear say for about 4 to 5 minutes.Later turn off the heat and the place the pan over cold water bath (pan or a larger plate filled with water upto an inch or two depending on the size of your kadai/pan) to cool the mixture until Luke warm.Once the mixture is cooled add the roasted mawa/khoya.Work with the wooden spatula or spoon and ensure to mix it thoroughly without any lumps.Now add the powdered sugar and cardamom powder.
Blend them well with mawa and besan mix.
This might take a little effort, if you're unable to mix it with spoon or spatula, use your hands.Grease and line a square pan with parchment with hanging ends.
As it helps to remove the set dessert mixture in one go and eases the process of cutting into shapes.Press the dessert mix on to the lined pan levelling its top with back of a spoon or bowl or glass for that matter any flat object to a smooth and even surface.Set the pan in a dry place for about 20 minutes and not more.
Later holding the hanging edges of the parchment remove it from the pan on to a flat surface.Trim it's uneven edges if any, and cut into desired shapes using a knife or pizza cutter.Remove them on to a serving plate, garnish with chopped nuts and serve.Serve Besan Barfi Recipe with Aval Mixture Recipe (Poha Chivda) and Ginger Cardamom Chai to your guests during evening., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swapna_sunil/Besan_barfi_recipe.jpg, 7
Ingredients: cheese,salt,spinach,red chilli flakes,black pepper powder,potato (aloo),dried oregano

Hash Brown With Spinach & Cheese Recipe, 1 cup Spinach - chopped,Salt - to taste,100 grams Cheese,1 teaspoon Red Chilli flakes,2 Potatoes (Aloo) - half boiled and grated,Black pepper powder - for seasoning,1 teaspoon Dried oregano, 25, Continental, To begin making Hash Browns With Spinach & Cheese Recipe, mix all the ingredients in a mixing bowl.
Check for the seasonings.
Do not mash them hard be gentle with the dough.
Divide them equally into small size and press lightly and shape them into patties.Heat a flat pan with little oil and place the hash browns and toast it on both the sides for about 5 minutes.Serve your crispy Hash brown With Spinach & Cheese Recipe with some toasted bread and tomato ketchup for a perfect light Mulled Apple Juice Recipe., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/sept-30/Hashbrowns_With_Spinach_Egg_and_Cheese_Recipe-2.jpg, 7
Ingredients: tomato,sabudana (tapioca pearls),green chilli,coriander (dhania) leaves,anardana powder (pomegranate seed powder),potato (aloo),salt (kala namak,peanuts (moongphali),lemon,sunflower oil

Sago Khichdi Recipe (Savory Tapioca Pearls Stir Fry), 1 Potato (Aloo) - boiled,1 Green Chilli - finely chopped,1 Tomato - finely chopped,1 teaspoon Lemon juice,1 teaspoon Coriander (Dhania) Leaves - chopped,1 cup Sabudana (Tapioca Pearls),Salt - as required (kala namak,1/4 cup Raw Peanuts (Moongphali),Sunflower Oil - as needed,1/2 Anardana Powder (Pomegranate Seed Powder), 40, Indian, To begin making the Sago Khichdi recipe, soak Sago (sabudana) in water for 4-5 hours.
As it gets soft and is puffed up it is ready for use.Drain all the water and let sago dry other wise it will stick and become lumpy.Heat oil in a wok and add peanuts.
Roast them till they change their colour to brown.To this add potatoes, tomatoes, green chillies and sauté for about 5-8 minutes till the potatoes become soft.After 5-8 minutes, add sabudana, salt and chopped coriander.
Mix everything well.Switch off the flame and add lemon juice, pomegranate kernels and toss up carefully.Serve Sago Khichdi on its own or with any raita of your choice.
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