anandhuvasudev/southindiandish huggingface dataset:
Ingredients: baking powder,salt,flour (maida),vanilla,eggs,caster sugar,cocoa powder unsweetened,icing sugar,butter

Chocolate Crinkle Cookies Recipe, 2 cups All Purpose Flour (Maida),1/2 cup Icing Sugar,2 cups Caster Sugar,2 teaspoons Baking powder,113 grams Butter (unsalted) - softened,1 cup Cocoa Powder - unsweetened,1/2 teaspoon Salt,2 teaspoons Vanilla Extract,4 Whole Eggs, 60, Continental, To begin making the Chocolate Crinkle Cookies, first cream together the sugar and butter using a hand blender.When it is pale and light, beat in eggs one at a time, and mix till well combined.Then stir in the vanilla.
Once mixed add in the cocoa powder slowly making sure to mix uniformly.Next, combine the flour, baking powder, and salt and add into the cocoa mixture.
Mix very well.The dough will be very, very sticky.
Spoon the dough onto a cling film, wrap it and refrigerate overnight or longer.
The longer the dough is chilled, the easier it will be to handle.Preheat the oven to 180 degrees C and line a baking tray with parchment paper.Divide the dough into three parts.
With one part make 1-inch balls and place them on the parchment-lined cookie sheet.
Dampen your palms while making the balls and make them as smooth as possible.
Chill the cookies for 10-15 minutes to firm them up again.Put the icing sugar in a bowl.
Roll each chilled dough ball in the sugar, making sure to coat the cookie as much as possible.
Place the cookie balls back onto the parchment-lined cookie sheets.Place the baking sheet in the preheated oven and bake for 10 to 12 minutes.
Do not overbake or they will get very hard.Once done, take the tray out and let it rest on a cooling rack.
Repeat this with the other two parts as well.Store prepared cookies in an airtight container and serve the Chocolate Crinkle Cookies with a cold glass of milk.
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Ingredients: salt,green beans (french beans),ginger,bay leaf (tej patta),cardamom (elaichi) podsseeds,potato (aloo),green peas (matar),black peppercorns,onion red,carrot,curry leaves,garlic,cinnamon stick (dalchini),coconut milk,coconut oil

Kerala Special Vegetable Stew Recipe, 10 to 12 Whole Black Peppercorns,1 Onions - red,Salt - to taste,1/2 inch Ginger - peeled and grated (optional),1 Carrot (Gajjar) - peeled and cut lengthwise,1 Potato (Aloo) - peeled and cut lengthwise,1 Cardamom (Elaichi) Pods/Seeds,3/4 cup Coconut milk - thick,1 Garlic - grated,15 Green beans (French Beans) - cut lengthwise,1 Bay leaf (tej patta),1 teaspoon Coconut Oil,1/4 cup Green peas (Matar),1 sprig Curry leaves,1/2 cup Coconut milk - thin,1/2 inch Cinnamon Stick (Dalchini), 45, Kerala Recipes, To begin making the Kerala Special Vegetable Stew recipe, firstly wash and steam the vegetables (including onion) till they are fork tender.Heat a heavy bottomed pan with coconut oil and temper with the whole spices and curry leaves.Now add the grated ginger and garlic and saute' for 20 seconds only.Add the steamed vegetables and the thin coconut milk.
Cook covered over low flame for 5 to 7 minutes.After 5 to 7 minutes, add the thick coconut milk, stir to mix and switch off.Add salt and it is ready to be served.
Using fresh whole spices and fresh coconut gives the stew it's authentic taste.Serve Kerala Special Vegetable Stew with Appam or Idiyappam for a perfect South Indian meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Uma_Raghuraman/Kerala_Special_Vegetable_Stew.jpg, 15
Ingredients: tomato,salt,cumin powder (jeera),pomfret fish,sunflower oil,garam masala powder,coriander powder,red chilli powder,curd,coriander (dhania) leaves,dry red chillies,cinnamon stick (dalchini),lemon,cumin seeds (jeera),onion,ginger paste,turmeric powder,star anise,garlic paste

Lagan Ki Machli Recipe - Delicious Pomfret Curry, 1 tablespoon Lemon juice,1/2 teaspoon Turmeric powder (Haldi),1/3 cup Curd (Dahi / Yogurt),1 teaspoon Cumin powder (Jeera),Salt - to taste,1 teaspoon Garam masala powder,1 teaspoon Cumin seeds (Jeera),1 Star anise,2 Pomfret fish,1 teaspoon Red Chilli powder,2 Onions - sliced,1 teaspoon Coriander Powder (Dhania),1 tablespoon Ginger - paste,2 Dry Red Chillies,1 tablespoon Sunflower Oil,1/3 cup Homemade tomato puree,2 sprig Coriander (Dhania) Leaves,1 tablespoon Garlic - paste,1/2 inch Cinnamon Stick (Dalchini), 55, Indian, To begin making the Lagan Ki Machli Recipe we will first mariante the pomfret fish.
To marinate the PomfretWash the fish well, make slits on both sides of the surface of the fish.
In a mixing bowl, combine the  ginger paste, garlic paste, salt to taste, lemon juice, red chilli powder and turmeric powder.
Mix well and rub this marinade into the the slits on the fish.
Massage the fish well and allow it to marinate.
Heat a skillet, on medium flame, with a teaspoon of oil, place the fish along with the marinade, until the outside of the fish is cooked and gets a nice fried texture.
This will take about 3 minutes on each side.
We are focusing only on cooking the outer surface of the fish.
The inside of the fish will cook, when it is simmered in the gravy.
To make the gravy for the Lagan Ki MachliHeat a kadai, with oil on medium flame, to this add the cumin seeds, star anise, cinnamon stick and dry red chillies.
Once these spices begin to sizzle, add in the sliced onions and cook until they turn into a deep brown colour.
This will take a good 8-10 minutes.
Once done turn off the heat and set aside to cool.
Once the onion mixture has cooled to room temperature, transfer it to a mixer jar and grind to a fine paste using very little water.
Transfer this to a bowl and set aside.
In the same, kadai, add the tomato puree, and allow it to come to a single boil, now add in the freshly ground onion paste and whisked yogurt, mix well, Now add the red chilli powder, garam masala, coriander powder, cumin powder and salt to taste.
Add  the precooked pomfret fish and allow the Lagan Ki Machli to come to a boil.
Once the Lagan Ki Machli comes to a boil.
Turn off the heat.
Mix in the coriander leaves and serve hot.
Serve Lagan Ki Machli along with Cheese Garlic Naan Recipe or Dhaba Style Spicy Ghee Rice Recipe Made From Whole Spices, Pickled Onions for a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Lagan_Ki_Machli_Recipe_With_Pan_Fried_Pomfret-1_1600.jpg, 19
Ingredients: salt,red chilli powder,curry leaves,potato (aloo),sunflower oil

Jhurre Jhule Aloo Bhaja Recipe, Sunflower Oil - for deep frying,Salt - to taste,20 Curry leaves,2 Potatoes (Aloo),1/2 teaspoon Red Chilli powder, 30, Bengali Recipes, To begin making Jhure Jhure Aloo Bhaja recipe, wash and peel potatoes.
Use a Mandolin Slicer to grate them into thin sticks.
Alternatively you can cut the potato in long thin stripes.
Now soak grated potatoes in water for 10 minutes.Now drain the water completely.
Spread the potato strips on a clean kitchen towel to absorb water on their surface.
Once the moisture is completely absorbed, transfer those strips to a plate.Heat a kadai on a medium flame and add oil for deep frying.
Once the oil is hot, put few strips of potatoes in oil and fry till they turn golden brown.
Take them out and place them on an absorbent paper.
Similarly fry the remaining potato strips.
Deep fry the curry leaves in the same oil and keep aside.Sprinkle some salt and chilly powder and mix well.
Adjust the spice level according to your taste.
Sprinkle some curry leaves and mix well.
You can also add dried herbs kasoori methi instead of curry leaves.
You can also add some crushed black pepper for some additional zing.Serve the Jhure Jhure Aloo Bhajas hot as a tea time snack or as a side dish with Bengali style Cholar Dal  and Jeera Rice or with Bhog Khichuri for a comforting bengali meal.
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Ingredients: salt,asafoetida (hing),red chilli powder,gram flour (besan),curd,coriander (dhania) leaves,cinnamon stick (dalchini),methi seeds (fenugreek seeds),cardamom powder (elaichi),coriander powder,turmeric powder,boondi,sunflower oil

Himachali Style Pahari Khatta Recipe (Boondi In Tangy Yogurt Curry), 1 cup Curd (Dahi / Yogurt),1 inch Cinnamon Stick (Dalchini),Salt - to taste,1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,2 tablespoons Gram flour (besan),1/2 teaspoon Methi Seeds (Fenugreek Seeds),1/4 teaspoon Turmeric powder (Haldi),1/2 cup Boondi,Sunflower Oil,1 sprig Coriander (Dhania) Leaves,2 Cardamom Powder (Elaichi),1 pinch Asafoetida (hing), 15, Himachal, To begin making the Khatta Recipe, whisk curd, besan flour, red chilli powder, coriander powder, amchur powder, turmeric powder, salt with 1 1/2 cups of water in a bowl till no lumps are formed.Heat a kadai with oil, add fenugreek seeds, cinnamon, cardamom and hing and allow the flavor to release for few seconds.Lower the heat and add the whisked yogurt mixture.
Keep stirring till the the kadhi thickens little.Switch off the heat, add the boondi and some chopped coriander leaves and serve.Serve the Khatta Recipe along with with hot steamed rice or phulka by the side  and also a Bhindi Masala Recipe (Bhindi Tamatar Ki Sabzi) to enjoy a comforting lunch with your loved ones.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Himachali_Style_Pahari_Khatta_Recipe_Boondi_In_Tangy_Yogurt_Curry.jpg, 13
Ingredients: salt,mustard oil,karela (bitter gourd pavakkai),fennel seeds (saunf),amchur (dry mango powder),red chilli powder,coriander powder,turmeric powder

Crispy Vegetable Recipe - Crispy Bhujia, 1 teaspoon Red Chilli powder - or to taste,1 tablespoon Coriander Powder (Dhania),1 teaspoon Salt - or to taste,4 Karela (Bitter Gourd/ Pavakkai) - cut into thin strips,2 teaspoons Amchur (Dry Mango Powder),1 teaspoon Turmeric powder (Haldi),1 tablespoon Mustard oil,1 tablespoon Fennel seeds (Saunf), 410, North Indian Recipes, To begin making the Kurkure Karela Sabzi Recipe, wash Karela thoroughly, peel the skin using a peeler and cut the karela into thin strips.
Remove the seeds if any.In the mixing bowl, combine the thin karela strips and the peels, add salt and give it a good mix and allow it to rest for about 20 minutes.Heat a heavy bottomed pan on medium flame, add mustard oil.
Once the mustard oil begins to smoke, turn down the heat and add the fennel seeds, let these sizzle.
Add the marinated karela peels and slices, and mix gently.
At this stage, add the dry spices - turmeric powder, amchur powder, red chilli powder, and coriander powder.
Mix well.
Cover and cook for five minutes and then cook it without the lid on a very low heat for 15-20 minutes until the Karela Sabzi becomes crispy.
Serve Kurkure Karela Sabzi Recipe along with a Gujarati Dal, Steamed Rice and Carrot Cucumber Tomato Salad with Lemon and Coriander for a hearty lunch or dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Dry_Crispy_Karela_Subji.jpg, 8
Ingredients: tomato,salt,yellow moong dal (split),cumin powder (jeera),ghee,mustard seeds,coriander (dhania) leaves,black pepper powder,coriander powder,turmeric powder

Tomato Rasam Recipe For Babies And Toddlers, 1/2 teaspoon Cumin powder (Jeera),1/4 teaspoon Black pepper powder,1/4 teaspoon Ghee,1 Tomato,Coriander (Dhania) Leaves - for garnish,1/2 teaspoon Coriander Powder (Dhania),1/4 teaspoon Mustard seeds,Salt - as per taste,1/4 teaspoon Turmeric powder (Haldi),1/4 cup Yellow Moong Dal (Split) - washed, 20, South Indian Recipes, To begin making Tomato Rasam for babies and toddlers, we need to first pressure cook the moong dal.
In a pressure cooker, add the washed moong dal with 1/2 cup of water.
Pressure cook for 3 whistles and turn off the heat.
Let the pressure release naturally.
Scoop out the dal into a bowl and mash it.
In the same pressure cooker, add the chopped tomatoes along with 2 tablespoons of water.
Add a pinch of salt and turmeric powder as well.
Pressure cook for 1 whistle and turn off the flame.
Release the pressure immediately by running the pressure cooker under water.
Place a pan on medium heat, add 1/4 ghee and let it warm up.
Once the ghee is warm, add 1/4 teaspoon of mustard seeds.
Once it sputters, add in the pressure cooked tomatoes and mix well.
Add in the cooked and mashed moong dal, mix well.
Now add in the spice powders - cumin powder, pepper powder and coriander powder.
Give it all a good mix and add in a pinch of salt and let it come to a boil (until it froths up).
Turn off the flame and garnished with coriander leaves.
Your baby's tomato rasam is ready to be fed.Serve this Tomato Rasam to you babies/toddler who are over the age of 10 months mixed in some steamed rice along with a Carrot Poriyal or a Beetroot Poriyal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sandhya-archanaskitchen.com/Tomato_Rasam_Recipe_For_Babies_And_Toddlers_1600.jpg, 10
Ingredients: basmati rice,salt,mustard seeds,ghee,coconut,water,dry red chillies,cumin seeds (jeera),peanuts (moongphali),sesame seeds (til seeds),sunflower oil

Peanut Rice With Coconut Recipe, 3 tablespoons Fresh coconut - grated,1 tablespoon Raw Peanuts (Moongphali),Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,1 teaspoon Sunflower Oil,1/2 cup Raw Peanuts (Moongphali),2 Dry Red Chillies,1 tablespoon Ghee,2 teaspoons Sesame seeds (Til seeds),1-1/2 cup Basmati rice,3 cups Water, 25, Kashmiri, To begin making the Peanut Rice recipe, cook rice along with a teaspoon of oil in a pressure cooker for two whistles so that the grains remains separate.
Cool completely.Heat a heavy bottomed pan, add peanuts and dry roast them on a slow flame.
Keep asideIn the same pan, fry sesame seeds and dry chillies, keep aside.
Add grated coconut, fry till golden brown.When everything is cool, grind sesame seeds, dry chillies, coconut into a fine powder and finally grind peanuts coarsely.Add ghee to the pan, temper mustard seeds, cumin seeds and peanuts.
Reduce the flame, add cooked rice and prepared powder and salt.
Mix gently.
Add more ghee if required.
Your peanut rice is ready to serve.Serve this Peanut Rice along with Tomato Onion Cucumber Raita Or Makhana Raita for a simple and delicious meal.
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Ingredients: turmeric powder,salt,cumin,amchoor,ghee,red chilli powder,coriander,onion,arabic,green chillies,garam masala powder

 Punjabi Style Arbi (Recipe In Hindi),  1 teaspoon red chilli powder, 1 onion - finely chopped, 1 teaspoon Turmeric Powder, 2 teaspoons ghee, 3 green chillies - chopped straight, 1 teaspoon cumin,500 gm arabic, 1 teaspoon Amchoor, salt - as per taste, Coriander - For Garnish (as per use), 1/4 teaspoon garam masala powder, 55, Punjabi, To make Punjabi style Arabic vegetables, first wash the Arabic.
After washing, remove the skin and cut it out into thin long pieces.
Now heat oil in a pan and add cumin seeds.
After 15 seconds, add green chilies and let it cook for 1 minute.
After 1 minute add onions and cook till they become soft.
Add the Arabs to it and cook for 4 minutes.
After 4 minutes add all the dry spices to it.
Do not add mango powder and garam masala at this time.
Reduce the heat and cook until the arbi is cooked.
Bitch kept shaking in between.
After the arbi is cooked, add mango powder and garam masala powder, mix it and let it cook for 1 minute more.
Turn off the gas and serve hot.
Serve Punjabi Style Arabic Sabzi with Panchamel Dal, Spinach Raita and Phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Punjabi_Style_Spicy_Arbi_Sabji.jpg, 11
Ingredients: tomato,salt,kalonji (onion nigella seeds),bay leaf (tej patta),ghee,gram flour (besan),curd,ridge gourd (turai peerkangai) dices,sugar,dry red chilli,cumin seeds (jeera),cinnamon stick (dalchini),turmeric powder,green chillies,sunflower oil

Dahi Turai Ki Sabzi Recipe (Ridge Gourd Simmered In Yogurt Curry Recipe), 2 Tomatoes - grated into a puree,1/2 teaspoon Turmeric powder (Haldi),300 grams Ridge Gourd (Turai/ Peerkangai) - peeled and cut into dices,1 tablespoon Gram flour (besan),Salt - to taste,1/2 teaspoon Sunflower Oil,1 inch Cinnamon Stick (Dalchini) - broken,1 teaspoon Kalonji (Onion Nigella Seeds),1 teaspoon Ghee,2 Green Chillies - slit,1/2 cup Curd (Dahi / Yogurt) - whisked,1 Dry Red Chilli - broken,1/2 teaspoon Sugar,1 Bay leaf (tej patta),1/2 teaspoon Cumin seeds (Jeera), 35, North Indian Recipes, To begin making the Dahi Turai Ki Sabzi, first prep all the ingredients and keep them ready.Whisk the dahi (yogurt), salt and the besan in a small mixing bowl until you get a smooth mixture.
Add 1 cup of water and whisk well again.Heat oil in heavy bottom pan over medium heat.
Add the kalonji seeds and allow it to crackle.
Add the grated tomatoes, green chillies, bay leaf and turmeric powder.
Saute for a few minutes until the tomatoes start bubbling.Stir in the cut turai (ridge gourd), the whisked yogurt, sugar and stir well.
Keep stirring until the mixture until you see the curry bubbling.
This is to ensure that the yogurt curry does not form lumps.Once you see the mixture bubbling, turn the heat to low and simmer for another 3 to 4 minutes so the flavors get infused and the turai is cooked through well.Once done, check the salt and adjust to suit your taste.Turn off the heat and transfer to a serving bowl.
Heat the ghee in a tadka pan; crackle the cumin, cinnamon and red chillies.
Pour the seasoning into the Dahi Turai Ki Sabzi and serve warm.Serve the Dahi Turai Ki Sabzi, along with Phulkas, Potato Roast and Carrot Salad for a wholesome dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Dahi_Turai_Ki_Sabzi_Recipe_Ridge_Gourd_Simmered_In_Yogurt_Curry_Recipe.jpg, 15
Ingredients: salt,ginger,mustard seeds,elephant yam (suransenairatalu) sking,cloves garlic,curry leaves,dry red chillies,cinnamon stick (dalchini),poppy seeds,coconut oil,turmeric powder,sunflower oil

Kongunadu Style Senai Kilangu Masala Recipe - Yam in Spicy Gravy, 1/2 teaspoon Turmeric powder (Haldi),4 cloves Garlic,Sunflower Oil - for cooking,Salt - to taste,1 inch Cinnamon Stick (Dalchini),1 inch Ginger - chopped,2 tablespoon Poppy seeds,2 tablespoon Coconut Oil,1 teaspoon Mustard seeds,2 Dry Red Chillies,300 grams Elephant yam (Suran/Senai/Ratalu) - sking peeled and sliced thin,1 sprig Curry leaves, 40, Tamil Nadu, To begin making the Kongunadu Style Senai Kilangu Masala Recipe, we will first pressure cook the yam with water, turmeric powder, salt for about 2 whistle.Release the pressure naturally, and drain the excess water and keep the cooked yam aside.Heat a flat skillet with oil, add curry leaves and allow it splutter for few seconds, add cinnamon stick, cloves and let it saute for few seconds.Add dry red chillies, garlic, and ginger and saute until it softens.
Later add poppy seeds and grated coconut and saute until they turn light brown.Switch off the heat and allow it to cool down.
Transfer it to a mixing jar and add little water and grind it into a smooth paste.Heat the same pan again with oil, add mustard seeds and curry leaves and allow it splutter and crackle for few seconds.Add your ground paste and give it a stir.
Finally add cooked yam and mix the masalas well.
Cook until the masala has reduced and you get a dry mixture.Check for salt and adjust the seasoning according to your palate and serve hot.Serve the Kongunadu Style Senai Kilangu Masala Recipe along with Tawa Paratha, Palak Dal and Steamed rice to enjoy your everyday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Kongunadu_Style_Senai_Kilangu_Masala_Recipe_Yam_in_Spicy_Gravy.jpg, 12
Ingredients: salt,parangikai pumpkin,rice,coconut,water,cardamom powder (elaichi)

Mangalorean Style Cheenikayi Kadubu Recipe (Pumpkin sweet idli Recipe), Water - as required,1 pinch Cardamom Powder (Elaichi),Salt - to taste,1 cup Fresh coconut - fresh grated,2 cups Kaddu (Parangikai/ Pumpkin) - peeled ,1 cup Broken Raw Rice, 55, Mangalorean, We begin making the Mangalorean Style Cheenikayi kadubu Recipe (Pumpkin sweet idli Recipe) by grinding the broken rice with little water in a mixer to a coarse mixture till it is slightly grainy but not completely smooth.Then in a pressure cooker, boil the chopped pumpkin for about 4 whistle till it is soft and mushy so that you can mash them into a paste.Add this mixture into the ground rice mixture into a big bowl and mix in all the ingredients till it combines.Rest the mixture for about 10-15 minutes.
Once done, keep a idli steamer with water on medium heat.Add a drop of oil in each holes.
Then add two tablespoon of the pumpkin idli mixture and steam it for about 30 minutes.
So when you touch the idli to check, it should not stick to your fingers.Once done place them outside and rest it for 10 minutes.
You can scoop it out with your hand or using a knife.
Serve the Mangalorean Style Cheenikayi kadubu Recipe (Pumpkin sweet idli Recipe) along with coconut chutney to enjoy your breakfast meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Mangalorean_Style_Cheenikayi_kadubu_Recipe_Pumpkin_sweet_idli_Recipe.jpg, 6
Ingredients: salt,red chilli powder,coriander (dhania) leaves,colocasia root (arbi),sunflower oil

Multa Black Arabic Recipe (Arabic Gravy Steele), 3 sprig Coriander (Dhania) Leaves - chopped,Salt - to taste,500 grams Colocasia root (Arbi),1/4 teaspoon Red Chilli powder,Sunflower Oil - as required, 40, North Indian Recipes, To begin making the Multani Kaali Arbi Recipe, wash and peel the arbi.
Wash 2 or 3 times to make sure that the dirt has been completely removed.Peel of the arbi and slice them thinly in round shape.Heat oil in kadhai.
Add arbi and cook them in high flame until it turns brown.Add chili powder, salt and stir them well.
Add 3-4 cups of water and allow them to boil.Once the water starts boiling, lower the flame and cook in medium heat for about 20 minutes until the arbis become tender.
By this time, half of the water would have been absorbed.
The arbis by now would have turned to grey colour.If the curry is too thick, add required amount of water and bring it to boil in high flame.Once the required consistency is reached, switch off the stove and allow the curry to rest in kadhai for about 25 minutes.
The curry would have turned to shades of purple.
Garnish it with coriander and it is ready to be served.Serve Multani Kaali Arbi Recipe with hot phulkas or steamed rice for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Multani_Kaali_Arbi.jpg, 5
Ingredients: salt,britannia cheese mexican chilli,spring onion (bulb greens),cloves garlic,baked beans can,red chilli powder,virgin olive oil,coriander (dhania) leaves,cumin powder (jeera) ground paste

Quick And Easy Chilli Bean Dip Recipe With Chips, Salt - to taste,1 teaspoon Cumin powder (Jeera) - roasted ground to a paste,1 Baked beans - Can,2 sprig Spring Onion (Bulb & Greens) - finely chopped,1/4 cup Britannia Cheese Spread - Mexican Chilli,Extra Virgin Olive Oil - for cooking,3 cloves Garlic - finely chopped,1 sprig Coriander (Dhania) Leaves - finely chopped,1/2 teaspoon Red Chilli powder, 25, Mexican, To begin making the Quick And Easy Chilli Bean Dip Recipe With Chips, heat the oil in a pan, add the onions and the garlic and saute for a few seconds.Add the baked beans, cumin powder, chili powder, and mix well and cook on a medium heat.
Use a potato masher and coarsely mash the baked beans until you get a dip like consistency.Stir in the Mexican Chili Cheese Spreadz which not only adds the the richness but also taste.You will notice the creamy texture the cheese spreadz has given this dip.
Stir well and Adjust the salt according to your taste and voila the Creamy Chilli Bean Dip is ready.Serve the Quick And Easy Chilli Bean Dip along with tortillas chips as an appetizer for parties., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/1-Archana/Chilli_Bean_Dip_With_Chips_-_Mexican_Chili_Britannia-1.jpg, 9