anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,jaggery,cloves garlic,chaat masala powder,curry leaves,onion,cumin seeds (jeera),turmeric powder,green chillies,sunflower oil,salt,green chilli,coriander (dhania) leaves juice from lemon,pomegranate fruit kernels,mint leaves (pudina),mustard seeds,green moong sprouts,mint leaves (pudina) salt,lemon,ginger,coriander (dhania) leaves,badam (almond)

Sprouted Moong Chaat Recipe, 2 cloves Garlic,2 cups Green Moong Sprouts,1 Tomato - finely chopped,1 Onion - finely chopped,2 inch Ginger - finely chopped,1 tablespoon Jaggery,1/4 teaspoon Turmeric powder (Haldi),1/2 Lemon - Juice squeezed,3 sprig Coriander (Dhania) Leaves - finely chopped,Salt - to taste,1/2 cup Fresh Pomegranate Fruit Kernels,1/4 teaspoon Cumin seeds (Jeera),1/4 teaspoon Mustard seeds,1 Green Chilli - roughly chopped,1 inch Ginger - roughly chopped,2 sprig Coriander (Dhania) Leaves - Juice from one lemon,1 cup Mint Leaves (Pudina),2 sprig Mint Leaves (Pudina) - Salt to taste,Chaat Masala Powder - for sprinkling,2 tablespoons Badam (Almond),2 Green Chillies - finely chopped,2 sprig Curry leaves - finely chopped,1 teaspoon Sunflower Oil,4 sprig Coriander (Dhania) Leaves - finely chopped, 35, North Indian Recipes, To begin making the moong sprout chaat, first prepare all the ingredients and keep them handy.For the moong sprouts, heat a teaspoon of oil Into a preheated pan; add mustard seeds, cumin seeds and allow it to crackled.Once crackled, add ginger, curry leaves, green chillies and turmeric powder.
Give it a stir for a few secondsAdd the sprouted green moong dal, salt to taste and 2 to 3 tablespoons of water.Cover the pan and allow the green moong sprouts to get softened just a bit.
You want the sprouts to get soft, yet hold its shape and not become mushy.Once done, squeeze the juice from one lemon, stir in chopped coriander leaves and keep aside.For the pudina chutney, into a blender add the mint leaves, green chillies, ginger, garlic, almonds, salt, jaggery and juice from one lemon.
Add 1/4 cup of water and blend to make a smooth pudina chutney.
Keep aside.To assemble the chaat, spoon 1/2 cup of moong sprouts into individual serving bowls, drizzle the pudina chutney, garnish with onions, tomatoes, coriander leaves & finally sprinkle a little chaat masala on the top & serve immediately.
Serve Sprouted Moong Chaat as a tea time snack with hot Masala Chai or for your next Chaat potluck party with Spicy & Tangy Pakodi Chaat., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Sprouted_Moong_Chaat.jpg, 22
Ingredients: salt,jackfruit ripe (kathal) seeds,coconut,cardamom (elaichi) podsseeds,sugar,rice flour

Kerala Style Chakka Adai Recipe-Rice Flour and Jackfruit Flatbread, 1/4 teaspoon Salt,2 cup Rice flour,1/4 cup Fresh coconut - grated,5 tablespoon Sugar,1 cup Jackfruit Ripe (Kathal) - seeds removed and chopped,2 Cardamom (Elaichi) Pods/Seeds - powdered, 35, Kerala Recipes, To begin making Kerala Style Chakka Adai Recipe, chop the jackfruit flesh and add it in a sauce pan with ¼ cup water and boil it till it gets soft and mushy.In a mixing bowl, combine all the ingredients - rice flour, fresh coconut, sugar, salt and powdered cardamom pods including the cooked jackfruit and add little water and knead it to form a soft and firm Chakka Adai dough.Add a little ghee to the dough, mix it in well and cover with a muslin cloth and let rest for 10 minutes.
Meanwhile heat a tawa over medium heat.
Take a plastic sheet to flatten the Chakka Adai.
Divide the dough into 6 - 8 equal portions.
Use a plastic sheet to flatten these Adais, grease the sheet  with some oil and take one Chakka Adai ball and pat it on the sheet, grease your fingers with oil to do this, pat until you get an adai of medium thickness, ensuring it is evenly shaped.
Place the Chakka Adai on the preheated tawa, carefully lifting off the paper off before placing it on the skillet.
Drizzle a little bit of oil along the edges and the centre of the chakka adai and allow it to sizzle and crisp up.
When it seems half cooked, flip the adai over with a spatula to cook the other side.
Cook well till you have brown patches on both sides.
Then, take the adai off the skillet, add a dollop of butter or ghee, and serve.
Serve the Kerala Style Chakka Adai Recipe as a snack with a glass of Muskmelon (Kharbuj) Juice Recipe for your evening snack or even as your breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Kerala_Style_Chakka_Adai_Recipe_Rice_Flour_and_Jackfruit_Flatbread_Recipe.jpg, 6
Ingredients: tomato,pav bhaji masala,cumin powder (jeera),ginger,salt,coriander (dhania) leaves,cloves garlic,baby corn,onion,cumin seeds (jeera),lemon,rice cooled completely,garam masala powder,sunflower oil

Baby Corn & Tomato Masala Bath-Rice Spiced With Pav Bhaji Masala, 1 tablespoon Lemon juice,1 tablespoon Pav bhaji masala,Salt - to taste,2 teaspoons Garam masala powder,1 teaspoon Cumin seeds (Jeera),1-1/2 cups Baby corn - sliced,4 cloves Garlic - finely chopped,1 Tomato - finely chopped,1-1/2 cups Cooked rice - cooled completely,1 Onion - finely chopped,1/4 cup Coriander (Dhania) Leaves - finely chopped,1 tablespoon Sunflower Oil,1 inch Ginger - finely chopped,2 teaspoons Cumin powder (Jeera), 30, North Indian Recipes, To begin making the Baby Corn & Tomato Masala Bath, add the baby corn into the pressure cooker along with 2 tablespoons of water and pressure cook for two whistles.Release the pressure immediately by running it under cold water.
By releasing the pressure immediately, we prevent the baby corn from getting over cooked.Heat oil in a pan over medium heat; add jeera, ginger, garlic and saute for a couple of minutes.Add the onions and cook until it lightly softens.
Stir in the tomatoes and cook until it is soft.Once the tomatoes have softened, add in the pav bhaji masala, garam masala and jeera powder and toss.At this stage, turn the heat to high, add the baby corn, cooked rice, salt to taste and stir fry the Baby Corn & Tomato Masala Bath until all the masala is well coated into the rice.
Turn the heat to low, cover the pan and simmer the Baby Corn & Tomato Masala Bath for about 3 to 4 minutes.
Check the taste of salt and spices and adjust accordingly.Once done, turn off the heat and stir in the coriander leaves and fresh lemon juice.
Transfer the Baby Corn & Tomato Masala Bath to serving bowl and serve hot.Serve this Baby Corn and Tomato Masala Bhat with Boondi Raita Recipe Spiced With Black Salt and Onion Tomato Mixed Bean Sprout Salad Recipe for a quick and healthy dinner.You can also pack with rice into a kids lunch box.
They will simply love it., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Baby_Corn_and_Tomato_Mixed_Rice_Recipe_.jpg, 14
Ingredients: tomato,green chillies,salt,ginger,lemon ced,bay leaf (tej patta),asafoetida (hing),ghee,red chilli powder,cloves garlic,coriander (dhania) leaves,dry red chillies,onion,cinnamon stick (dalchini),green moong dal,turmeric powder,chana dal (bengal gram dal),cumin (jeera) seeds

Rajasthani Dal Recipe, 1/2 cup Green Moong Dal (Whole),2 Green Chillies,1/4 cup Chana dal (Bengal Gram Dal),1/2 teaspoon Turmeric powder (Haldi),1 inch Cinnamon Stick (Dalchini),1 Bay leaf (tej patta) - torn,1 Tomato - finely chopped,1 teaspoon Cumin (Jeera) seeds,4 cloves Garlic - finely chopped,Salt - to taste,6 sprig Coriander (Dhania) Leaves - for garnish,1 tablespoon Ghee,1/4 teaspoon Asafoetida (hing),1 Onion - roughly chopped,1 inch Ginger - finely chopped,1/2 teaspoon Red Chilli powder,1 Lemon - juice extraced,2 Dry Red Chillies - broken, 270, Rajasthani, To begin making the Rajasthani Dal, we will first soak the moong dal and chana dal in 3 cups of water for about 3 hours.
 Heat ghee in a pressure cooker over medium heat; add the cumin seeds and allow it to crackle.
Add the onion, green chillies, ginger and garlic and saute until the onion softends.Add the bay leaf and cinnamon stick and saute for a few seconds until you can smell the aromas coming through.Next add the tomatoes, turmeric powder, red chilli powder, hing and saute for about a minute until the tomatoes have slightly softened.Once the tomatoes have softened, add the soaked dals, salt to taste and add water if required such that the water is at least 2 inches above the level of dal.Cover the pressure cooker, and pressure cook the Rajasthani Dal for about 5 to 6 whistles - about 20 minutes until it is completely cooked through.Turn off the heat and allow the pressure to release naturally.
Once the pressure has released, check if the dals are cooked well to perfection.
Once pressed between fingers it should mash easily.Stir in the juice from the lemon and the coriander leaves and transfer the Rajasthani Dal to a serving bowl.The next is the tadka, heat ghee in a pan over medium heat.
Add the cumin seeds and red chillies and allow it to roast for a few seconds.
Turn off the heat and add this tadka to the Rajasthani Dal.Serve the Rajasthani Panchmel Dal along with Bati or eat it along Spicy Paneer Pulao With Vegetables followed by the mouth-watering Traditional Rasmalai Recipe., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Rajasthani_Dal_Recipe_7_1600.jpg, 18
Ingredients: salt,tamarind water,mustard seeds,fennel seeds (saunf),red chilli powder,black peppercorns,cloves garlic,ghee plus,curd,dry red chillies,coriander (dhania) seeds,cumin seeds (jeera),methi seeds (fenugreek seeds),lemon,turmeric powder,prawns

Prawn Ghee Roast Recipe, 1/4 Cup Curd (Dahi / Yogurt),4 Dry Red Chillies,1/2 teaspoon Whole Black Peppercorns,Salt - as per taste.,250 grams Prawns - shelled and deveined,1/4 teaspoon Mustard seeds,1/2 Fennel seeds (Saunf),1/2 Lemon juice,1/2 teaspoon Coriander (Dhania) Seeds,6 cloves Garlic,1/4 Methi Seeds (Fenugreek Seeds),2 tablespoons Ghee - plus 1 teaspoon,1 teaspoon Turmeric powder (Haldi),1 tablespoon Tamarind - soaked in 1/4 cup warm water,1/2 teaspoon Cumin seeds (Jeera),2 teaspoon Red Chilli powder, 25, Mangalorean, To begin making the Prawn Ghee Roast recipe, soak the chillies in warm water for 1 hour, drain the water and reserve the chillies.Clean the prawns, wash and pat them dry.Soak tamarind in 1/4 cup warm water for 10 minutes.
Once soaked squeeze the tamarind and extract the pulp.Heat a small fry pan, roast the pepper corns, fenugreek, mustard, fennel and cumin, once the spices stop to splutter, switch off the heat.
Transfer the spices into a bowl, let it be cool, and grind to make a fine powder.Add the garlic and soaked chillies into a grinder with a splash of water and grind to form a smooth paste.Marinate the prawns with the lime juice, yoghurt, red chilli powder, turmeric and a pinch of salt for 20 minutes.
Add 2 tablespoons ghee to a pan, place it on medium flame add the prawns in batches.
Fry from both the sides until light brown.
Remove the prawns from pan.
Add garlic chilies paste into the remaining ghee, fry for 2 minutes, add prawns, roasted dry spice powder, remaining marination masala and salt, mix well and cook until oil gets separated.Add tamarind pulp, curry leaves and cook for 5 minutes on low flame, if required sprinkle some water.
Add remaining 1 teaspoon ghee on top, mix and switch off the gas.
Transfer the Prawn Ghee Roast into a serving bowl.Serve Prawn Ghee Roast as a side dish along with Mangalorean Style Kuvalyacho Pollav and Steamed Rice for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/moumita.malla-gmail.com/Prawn_Ghee_Roast.jpg, 16
Ingredients: salt,wheat flour,ajwain (carom seeds) cumin seeds,black peppercorns,water,butter

Baked Mathri Recipe (Non Fried Tea Time Snack), 1/2 teaspoon Whole Black Peppercorns - coarsely crushed,1-1/2 cups Whole Wheat Flour,1/2 teaspoon Ajwain (Carom seeds) - or cumin seeds,1/4 cup Chilled butter - finely chopped,2 tablespoons Chilled water - (adjust),1 teaspoon Salt, 60, North Indian Recipes, Preheat the oven to 180 C.To begin making the Baked Mathri recipe, combine the flour, salt, black pepper and kalonji.
Work the butter into the flour with your fingers until the mixture resembles a coarse meal.Sprinkle ice water onto the crumbly dough and with your hands push the dough from the sides to the middle of the bowl to form a ball that holds together and becomes a firm dough, yet pliable dough.Cover the mathri dough with the damp cloth and set aside for 15 minutes.
Divide the mathri dough into small balls and roll out all the balls into small circles of 2 inch diameter and about 1/2 inch thickness.You can also optionally, roll the dough into a large circle, and use a cookie cutter to cut them into circles.Arrange the mathri dough circles on a greased baking sheet and prick them evenly with a fork, to prevent them from puffing while in the oven.Bake the mathri's for about 20 minutes or until golden brown and crisp.
Remove the mathri's out of the oven and allow them to cool completely before serving.
Once cooled completely, store the Baked Mathri's in an airtight container.
Savor these delicious Baked Mathri’s with a spicy mango Punjabi pickle as a tea time snack., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Tea_Time_Snacks/Philips_Airfryer_Mathri_Recipe_Healthy_Whole_Wheat_Flour-6_400.jpg, 6
Ingredients: basmati rice,salt,ghee,saffron strands,raisins,water,sugar,cardamom powder (elaichi),mixed nuts

Goan Dessert Sakhar Bhaat Recipe, 1 Cup Basmati rice,1 Cup Sugar,2 Tablespoons Mixed nuts - crushed,1/2 Cup Ghee,2-1/2 Cups Water,1 teaspoon Cardamom Powder (Elaichi),2 Tablespoons Raisins,1 pinch Salt,1 pinch Saffron strands, 40, Goan Recipes, To begin making Goan Dessert Sakhar Bhaat Recipe, wash rice well with water 3-4 times and leave it aside for 20 minutes soaking in water.
In a saucepan, heat 1 tablespoon of ghee and fry cashew nuts and raisins for a minute.
Remove and keep aside.In the same saucepan, add the remaining ghee, water, salt and saffron.
Mix and let it come to boil.Once the water is boiled, add soaked rice.
Mix, cover it and cook on medium heat.
While covering, make sure not to cover it fully, so as to allow steam to escape.Otherwise once the water and rice starts to boil, it starts to overflow.
After about 5-6 minutes water will be absorbed.Now reduce the heat to low setting and cook till the rice is nice and soft.
Stir in between.Once the rice is soft, add sugar, fried nuts, raisins and cardamom powder.
Mix well.
Cover and simmer on low for 5 more minutes and remove from heat.Serve Goan Dessert Sakhar Bhaat Recipe as a dessert along with a Goan inspired meal of The Goan Kelyachyo Fodi, Tawa Paratha, Steamed rice and Potato Vindaloo Recipe (Spicy Goan Potato Curry).
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/poojanadkarni/GOAN_DESSERT_SAKHAR_BHAT__KESAR_BHAT.jpg, 9
Ingredients: cashew nuts,asafoetida (hing),mustard seeds,curd,white urad dal (split),semiya (vermicelli),curry leaves,peanuts (moongphali),sunflower oil

Thayir Semiya Recipe (Curd Semiya), 1 cup Curd (Dahi / Yogurt),Raw Peanuts (Moongphali),5 to 6 Cashew nuts - for garnishing,1/2 teaspoon White Urad Dal (Split),1 teaspoon Mustard seeds,pinch Asafoetida (hing),1/2 cup Semiya (Vermicelli) - roasted,1 sprig Curry leaves,2 teaspoon Sunflower Oil, 35, Indian, To begin making the Thayir Semiya recipe, firstly boil the vermicelli in 2 cups water.
Drain it and spread on a colander.Pass cold water through it.
This ensures that the vermicelli does not become sticky.
Keep it aside and let it cool down.Heat a kadai/wok and add oil.
Add the peanuts and roast till it turns brownish.
Remove and keep it aside.In the same kadai, add more oil if needed and add the mustard seeds and after it splutters add the other ingredients meant for tempering.Add the boiled vermicelli and mix everything.
Add salt to taste and mix.Finally just before serving add curd and mix well.
Serve Thayir Semiya on its own for a light and healthy lunch or dinner , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Thayir_Curd_Semiya_recipe_Yogurt_Vermicelli_South_indian_Lunch_recipe-4.jpg, 9
Ingredients: tomato,salt,ginger,parangikai pumpkin,ghee,coconut,coriander (dhania) leaves,potato (aloo),red chilli powder,sugar,dry red chillies,cumin seeds (jeera),turmeric powder,chana dal (bengal gram dal)

Odiya Style Chana Dal With Potato & Pumpkin Curry Recipe, 1 teaspoon Sugar,Salt - to taste,1 inch Ginger - grated,1 teaspoon Red Chilli powder,1 teaspoon Ghee,10 Dry Red Chillies,1 Tomato - chopped,4 teaspoon Cumin seeds (Jeera),2-1/2 tablespoon Fresh coconut - grated,Coriander (Dhania) Leaves - to garnish,1 Potato (Aloo) - diced,1 cup Kaddu (Parangikai/ Pumpkin) - diced,1 teaspoon Turmeric powder (Haldi),1 cup Chana dal (Bengal Gram Dal) - soaked for 30 minutes, 35, Oriya Recipes, To prepare Odiya Style Chana Dal With Potato And Pumpkin Curry Recipe, get prep with all the ingredients and prepare roasted cumin and dry red chilli powder.To prepare roasted cumin and dry red chilli powder, take 3 teaspoons of cumin seeds and dry roast with 8 red chillies till aromatic.
Care should be taken not to over roast and burn the seeds.
Dry grind in a Grinder it and reserve a teaspoon till required.
Store the rest of the powder in an airtight container.Wash and cut the potatoes into cubes along with the pumpkin and keep aside.Wash soaked Buta Dali (Chana dal) and bring to a boil along with potato, pumpkin, salt and turmeric in a pressure cooker up to one whistle.
Do not overcook the chana dal.Heat ghee in a Pan.
Add cumin seeds, remaining dry red chilies and bay leaf.
When they start to splutter, add grated ginger and stir for a minute.Add chopped tomatoes and cook till done.
Add the boiled dal to the above masala, grated coconut and simmer for few minutes.Adjust the consistency as desired.
You can leave the curry to cook for a few more minutes to make it thick or can add a little water and make it flowy.Garnish it with cumin and chilli powder and chopped coriander leaves and chopped coconut.Serve Chana Dal With Potato And Pumpkin Curry Recipe with Puri or Rice for lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Alaka_Jena/Chana_dal_with_potato_and_pumpkin_curry.jpg, 14
Ingredients: salt,yellow moong dal (split),arhar dal (split toor dal),rice,coconut,jaggery,white urad dal (split),cardamom powder (elaichi),rice,chana dal (bengal gram dal),water grinding

Kandarappam Recipe (Chettinad Sweet Appam), 1/4 cup White Urad Dal (Split),2 tablespoon Arhar dal (Split Toor Dal),2 tablespoon Yellow Moong Dal (Split),1/2 cup Fresh coconut - grated,1/2 teaspoon Cardamom Powder (Elaichi),1 cup Rice,1 cup Cooked rice - parboiled,1 1/2 - 2 cups Jaggery - grated,Water - required for grinding,pinch Salt,2 tablespoon Chana dal (Bengal Gram Dal), 300, Chettinad, To prepare Kandarappam Recipe (Chettinad Sweet Appam), soak rice and dals separately in water for about 4 hours.
Drain the excess water and grind into a fine paste adding required amount of water in a mixer.Add grated Jaggery and coconut and grind into a batter.
The batter should have the consistency similar to dosa batter.Now, add cardamom powder and salt to the batter and combine them well.Refrigerate the batter for about 30 minutes.
This helps us while pouring the batter into oil directly.
This ensures that the appam has proper edges.Meanwhile, heat oil in a Kadai over medium heat.Once the oil is hot, take batter in a small serving spoon and pour the batter directly into the oil.
Once the appam comes up, pour hot oil over the top layer of appam using a ladle.
This enables fast cooking and helps us to get puffed appam.Fry until the appam becomes light brownish flipping through the half way.
Appam cooks fastly and darkens soon.
Ensure they are removed from the flame once it turns light brownish.Repeat the same for the remaining batter.
Serve Kandarappam (Appam) warmly on festive occasion and celebrate life with authentic Chettinad sweet., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Kandrappam.jpg, 11
Ingredients: heavy whipping cream,mango pulp (puree),pistachios,paneer,thandai masala,saffron strands,rose water,water,dried rose,sugar,lemon,icing sugar,butter,kataifi dough ready

Kunafa With Mango Cottage Cheese Cream Recipe, 2-1/2 cups Sugar,2 tablespoons Dried rose petals,1/2 cup Icing Sugar,2 tablespoons Pistachios - crushed,Saffron strands - few,1-1/2 cups Water,1 teaspoon Lemon juice,1/2 cup Mango Pulp (Puree),50 grams Heavy whipping cream,1 teaspoon Rose water,2 tablespoons Sugar,1 cup Paneer (Homemade Cottage Cheese),200 grams Butter,2 teaspoons Thandai Masala,1/2 cup Fresh cream,500 grams Kataifi dough - ready made,1 tablespoon Rose water, 70, Arab, To begin making Kunafa With Mango Cottage Cheese Cream Recipe, start by making the  Syrup and the mango Cream.Make sugar syrup by boiling water and sugar.
When the sugar has dissolved, boil for 3 to 4 minutes and switch off the flame and add lemon juice.
Add in Saffron strands and rose water to the sugar syrup.
Set aside to cool completely.With the help of hand blender, blend together all the ingredients listed under *for the Mango Cream till very well combined and keep this Icing in the Fridge.Preheat the oven at 180 degree Celsius for 15 minutes.In the meanwhile, prepare the dough by loosening kataifi dough in a large bowl.Melt the butter and add this to the kataifi dough slowly, while breaking and separating its strands.Add in the sugar and rose water to the kataifi to mix thoroughly, to get kunafa dough.Grease the dish in which you want to bake the kunafa for Kunafa With Mango Cottage Cheese Cream Recipe.
Spread a layer of the prepared kunafa dough.
Press it a little bit and spread some more dough.I wanted a Crescent Moon shape so I took dough and arranged it in a spring form pan in crescent moon and star shape.
I also used 2 more spring form pans for utilizing the rest of the dough.Put the prepared pans in the preheated oven and let the kunafa bake at 180 degree Celsius for about 20-25 minutes or until lightly golden in color.
The bottom side will be more golden brown when you flip it.Immediately pour cold sugar syrup evenly over the hot kunafa.
Let it cool completely at room temperature.
Invert onto a serving plate.When it is completely cooled put sufficient Mango Cream on the Kunafa.
Garnish with Crushed Pistachios and Rose petals.Serve Kunafa With Mango Cottage Cheese Cream as a desert along with a meal of Foxtail Millet Pilaf , Delicious Spinach Falafels and Okra Bamia ., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shalu_Jain/KUNAFA_WITH_MANGO_COTTAGE_CHEESE_CREAM.jpg, 14
Ingredients: salt,wheat flour,kalonji seeds,millet flour,wateroil,curd,oil,butter,green chilli paste,garlic paste

 Kambu Murukku (Recipe In Hindi),  2 tablespoons curd, 1 cup wheat flour, 1 teaspoon garlic - paste, water - 1 teaspoon oil, oil - as per need (for frying), 2 teaspoons of Kalonji seeds,1 cup millet flour, salt - as per taste, 4 tablespoons butter, 1 teaspoon green chilli - paste, 30, South Indian Recipes, To make Kambu Muruku, first take millet and wheat flour in a bowl.
Add salt, clongy, green pepper paste, garlic paste and butter as per taste and mash it with hands till the mixture bread becomes coarse like respectively.
Now add curd and mix again.
Add some water and knead the dough.
Knead the dough for 5 minutes.
The dough does not stick in the hands.
Add 1 teaspoon of oil and mash the flour.
Apply oil to the Muruku mold and the Chakri from inside.
Add the flour to the mold.
Make small muruk (chakri) on the plastic cover.
Press the inner and outer edges.
Heat the oil and keep it.
Allow the oil to heat up first.
Then, take 2-2 quantity of muruku from the ladle and add it to the oil.
Fry on medium heat.
Fry until golden brown and gritty., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Dhara_joshi/murrukku.jpg, 10