anandhuvasudev/southindiandish huggingface dataset:
Ingredients: sugar,papaya,vanilla,saffron strands

How to Make Tutty Fruity Recipe, 300 grams Raw papaya - cleaned and chopped finely,1 teaspoon Vanilla Extract,300 grams Sugar,1/4 teaspoon Saffron strands, 80, Continental, To make Tutti Fruity, get the papaya washed, peel, remove its seeds and chop it finely.Blanch the papaya in boiling water for 3 minutes, switch off heat and let the pieces soak for another 5 minutes.Drain the chopped papayas after soaking.Dissolve sugar in 2 cups of water and stir on medium heat until sugar dissolves completely.Add papaya pieces in sugar syrup.Now cook until sugar syrup gets to one thread consistency, and until sugar syrup become viscous and papaya pieces are cooked completely.Turn off heat and add 1 tsp of vanilla essence in syrup.Add saffron for natural color.
You can also add food color if you want.
Divide the mixture, put in separate bowls to add various colors.
Let these papaya pieces absorb the color and sugar syrup for next 16-24 hours.
Cover and keep aside.
Toss for every few hours for the color to be even.After the soaking time, take out the papayas and place them on a wire net placed on top of a plate.
This is to drain out any extra syrup and dry the pieces and be freed of stickiness completely.
This process speeds up under the sun.
It may take 2-3 days depending on the temperature, humidity and the sunlight.After that, you can store the Tutti Fruity Recipe in an airtight container and use it whenever you want., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Roop/Tutty_Fruity.jpg, 4
Ingredients: salt,ginger,coriander (dhania) leaves,asafoetida (hing),moth dal (matki) sprouted,gram flour (besan),lemon,onion,cumin seeds (jeera),rice flour,green chillies,sunflower oil

Matkiche Vade Recipe - Moth Beans Fritters, 1/2 Lemon - juiced,1 inch Ginger - chopped,Salt - to taste,2 tablespoons Coriander (Dhania) Leaves - chopped,1 Onion - finely chopped,3 teaspoon Cumin seeds (Jeera),4 tablespoon Gram flour (besan) - adjust,1/2 teaspoon Asafoetida (hing),Sunflower Oil - to deep fry,1-1/2 cups Moth Dal (Matki) - sprouted,1 tablespoon Rice flour,4 Green Chillies - finely chopped (adjust), 50, Maharashtrian Recipes, To begin making the Matkiche Vade Recipe, firstly grind the sprouts with the green chillies, cumin seeds and ginger in a blender, to a coarse paste.Heat oil in a wok/kadhai, for deep frying.
In a mixing bowl, add the matki paste along with besan, rice flour, chopped coriander, onion, hing, salt, lime juice and mix.
Adjust quantity of besan.Make small balls of the mixture and pat lightly to make small tikkis/patties.Fry in hot oil, on low to medium flame, till golden brown.
You can alternately use a shallow fry pan and shallow fry them, instead of deep frying.Use a slotted spoon to take out the vade and place them on an absorbent paper, to drain off excess oil.Serve Matkiche Vade Recipe along with a simple Green Chutney and a cup of hot Masala Chai for your evening snacks., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Matkiche_Vade_Moth_beans_fritters.jpg, 12
Ingredients: green chillies,salt,arhar dal (split toor dal),ginger,rice,asafoetida (hing),curd,white urad dal (split),wheat berries wheat,jowar seeds grains,turmeric powder,chana dal (bengal gram dal),sunflower oil

Gujarati Valsadi Vada Recipe - Multigran Masala Vada, 1 cup Curd (Dahi / Yogurt),1 tablespoon Arhar dal (Split Toor Dal),Salt - to taste,1 cup Wheat Berries/ Whole Wheat,1 inch Ginger - grated,2 Green Chillies - finely chopped,1 tablespoon Jowar Seeds - grains,1 cup Rice,1 tablespoon Chana dal (Bengal Gram Dal),1/4 teaspoon Turmeric powder (Haldi),1/4 teaspoon Asafoetida (hing),Sunflower Oil - for frying,1 tablespoon White Urad Dal (Split), 55, Gujarati Recipes﻿, To begin making the Gujarati Valsadi Vada Recipe take a heavy bottom pan and dry roast all the grains and dals separately on a low to medium heat till they turn light brown.
Once roasted, keep it aside for coolingStart with whole wheat, next rice, then jowar, tuvar dal chana dal and finally urad dal.Grind the mix grains into a coarse Powder in a Flour Mill.
Store them in an Airtight container for increasing its shelf life.For making Gujarati Valsadi Vada, take a cup of roasted flour and add turmeric powder , asafoetida, salt, ginger, chili and yogurt.The consistency of Valsadi Vada batter should be of thick consistency.
Give it a good mix and keep aside for two hours.Heat oil in a deep frying pan over medium heat.
 Once the oil is preheated, spoon or make small rounds of the vada and slide it into the hot oil.
Deep fry the alsadi Vada medium heat till crisp and browned on all sides.Transfer the Valsadi Vada on a plate lined with kitchen towel for removing excess oil.
Fry the remaining batches of vadas in the same wayServe the Gujarati Valsadi Vada along with a spicy Pudina Chutney Recipe as a tea time snack along with Masala Chai., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Megha_Joshi/Gujarati_Valsad_Vada_Recipe_-_Multigrain_Masala_Vada-1.jpg, 13
Ingredients: salt,mustard seeds,onion,methi seeds (fenugreek seeds),lemon,green bell pepper (capsicum),turmeric powder,cabbage (patta gobi muttaikose),sunflower oil

Gujarati Kobi Marcha No Sambharo Recipe - Cabbage & Bell Pepper Stir Fry, 1/2 teaspoon Turmeric powder (Haldi),2 teaspoons Sunflower Oil,Salt - to taste,2 cups Cabbage (Patta Gobi/ Muttaikose) - thinly shredded,1 Green Bell Pepper (Capsicum) - cut into thin strips,1 teaspoon Lemon juice,1 teaspoon Mustard seeds,1/2 teaspoon Methi Seeds (Fenugreek Seeds),1 Onion - thinly sliced, 20, Gujarati Recipes﻿, To begin making Gujarati Kobi Marcha No Sambharo Recipe, heat oil in a pan on medium flame.Once the oil is hot, add the fenugreek and mustard seeds and let it splutter.After the mustard seeds have spluttered add the sliced onions and saute until it turns translucent.Add the shredded cabbage, turmeric powder and saute a little until the cabbages are half cooked.Once done add the capsicum and saute until the vegetables are cooked yet retaining their crunch .
Add salt, turmeric powder, mix well and check for taste.
Saute for half a minute till the haldi is uniformly mixed in the Gujarati Kobi Marcha No Sambharo.Switch off the heat, add lemon juice and give Gujarati Kobi Marcha No Sambharo a quick stir.Serve the Kobi Marcha No Sambharo (Gujarati Style Cabbage and Bell Pepper Stir Fry) rolled in the Methi Ragi Soy Wheat Thepla Recipe or tawa paratha for kids lunch boxes.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Kobi_Marcha_No_Sambharo_Gujarati_Style_Cabbage_and_Bell_Pepper_Stir_Fry.jpg, 9
Ingredients: cashew nuts,salt,wheat flour,bananas,baking powder,milk,caster sugar,sunflower oil

Eggless Whole Wheat Banana Muffins Recipe, 3/4 cup Caster Sugar,1 Pinch Salt,1 teaspoon Baking powder,1/2 cup Cashew nuts - chopped,4 Ripe Bananas - mashed,3/4 cup Milk,1/2 cup Sunflower Oil,1 cup Whole Wheat Flour, 60, Continental, To begin with Eggless Whole Wheat Banana Muffins, firstly sift the flour, baking powder, powdered sugar and salt and mix them in a bowl.
Keep it aside.In an another bowl, mash the bananas by hand or with a fork.
Add vegetable oil and milk and whisk well.
You can use hand mixer too for mixing.Add cashew-nut pieces and mix everything well.Pre-heat the oven for 5 Minutes at 175 degree C in convection mode.
Line the muffin tray with cupcake covers and fill them with the prepared batter.Fill only till 3/4th of the cupcake cover and leave some space as the muffins will rise.
Bake them for about 25-30 minutes.
Keep checking after 20 minutes that the muffins are ready or not.To check if the muffin is baked, pierce a toothpick at the centre of the muffin.
If the toothpick comes out clean, then it is baked properly.
Otherwise, bake it for another 5 minutes.Serve Eggless Whole Wheat Banana Muffins with hot Masala Chai and Grilled Spicy Potato sandwich for your tea time parties.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Eggless_Whole_Wheat_Banana_Muffins.jpg, 8
Ingredients: heavy whipping cream,bananas,digestive biscuit,dark chocolate curls,caster sugar,condensed milk,butter

Banoffee Pie Recipe, 120 ml Heavy whipping cream,250 grams Digestive biscuit,175 grams Butter,Dark chocolate - curls for garnish,2 Ripe Bananas - sliced,1/4 cup Caster Sugar,375 grams Condensed Milk,2 tablespoon Butter - melted,75 grams Caster Sugar, 75, British, To begin Banoffee Pie recipe, Using a food processor pulse the biscuits roughly.
Now add melted butter not too hot and mix it properly until it resembles wet sand.Add the biscuit crumbs equally on the pie molds and press firmly to form the shape of a pie.Place the pie molds in freezer for half an hour.Now to make the caramel sauce, use a pressure cooker, add 1/2 cup water and place the whole after removing the paper wrapper.Pressure cook it on a medium heat , with a whistle for about 40 minutes.
Release the pressure naturally and do not open until it is completely been released.
Allow it to cool down and then open it.
Now to make the whipping cream, into the bowl add cream and sugar and whip in the medium speed till it is fluffy and stands up straight.Remove the pies from the refrigerator and place chopped bananas on it.
Drizzle a generous layer of caramel sauce from the can.Top it with whipped cream and garnish with chocolate curls.
Place in the refrigerator until served.Serve the Banoffee Pie during your tea time with hot cup of coffee or just as Dessert after your dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/Nov-_30/Banoffee_pie_recipe-1.jpg, 7
Ingredients: salt,black salt,cumin powder (jeera),green chilli,coriander (dhania) leaves,asafoetida (hing),cloves garlic,carrot,curd,cumin seeds (jeera),mint leaves (pudina),sunflower oil

Carrot Tadka Raita Recipe- Crunchy Grated Carrot In Yogurt, 1/2 teaspoon Cumin powder (Jeera),2 Carrots (Gajjar) - grated,1 Green Chilli - finely chopped,2 cups Curd (Dahi / Yogurt),Salt - to taste,1/2 teaspoon Sunflower Oil,1 tablespoon Mint Leaves (Pudina),1/2 teaspoon Black Salt (Kala Namak),3 cloves Garlic - finely chopped,1 tablespoon Coriander (Dhania) Leaves,1/2 teaspoon Cumin seeds (Jeera),1 pinch Asafoetida (hing), 15, Indian, To begin making the Carrot Tadka Raita Recipe, in a mixing bowl, combine yogurt, black salt, cumin powder, salt to taste and whisk well until smooth.Once done add coriander leaves, mint leaves, green chillies and grated carrots to the whisked curd.
Mix well to combine and keep it aside.To make the tadka, heat oil in a pan on medium heat, add the cumin seeds, asafoetida and chopped garlic, and saute until the garlic is golden brown in colour.
Turn off the heat once done.Pour the tadka over the carrot raita and serve chilled.
Serve Carrot Tadka Raita along with Stuffed Mooli Paratha Recipe or Baby Corn and Tomato Mixed Rice.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Carrot_Tadka_Raita_Video_recipe_2_1600.jpg, 12
Ingredients: salt,ginger,mustard seeds,fennel seeds (saunf),cloves garlic,coconut milk coconut,curry leaves,black peppercorns,coriander (dhania) seeds,onion,chicken,cinnamon stick (dalchini),dry red chillies,coconut oil

Kerala Chicken Curry Recipe With Freshly Ground Spices, 1 inch Cinnamon Stick (Dalchini),8 Curry leaves,1 inch Ginger - grated,Coconut Oil,1 teaspoon Mustard seeds,6 cloves Garlic - finely chopped,1 tablespoon Whole Black Peppercorns,1 teaspoon Fennel seeds (Saunf),2 Dry Red Chillies,Salt - as per taste,500 Chicken - medium sized pieces,1/2 cup Coconut milk - or grated fresh coconut,1 Onion - roughly chopped,1 teaspoon Coriander (Dhania) Seeds, 55, Kerala Recipes, To prepare Kerala Chicken Curry With Freshly Ground Spices, get prep with all the ingredients and marinate chicken with curd and salt for 2 hours.To make the fresh masala.In a shallow frying pan, dry roast the  peppercorns, coriander seeds, cinnamon stick, fennel and dried red chilies.Roast for about 5 minutes on medium-low flame.
Then turn off the flame, allow it to cool and grind to a corase powder using a mixer-grinder.
Heat oil in kadai, add mustard seeds.
When it splutters, add onion and curry leaves.
Sauté.When onions are lightly brown, add ginger, garlic, and sauté for a minute.Add chicken, half of the ground masala, and salt.
If using grated or desiccated coconut, add in.Mix them, cover with a lid, simmer and cook till the chicken is almost done, for about 15-20 minutes at least.
Keep sautéing occasionally to avoid charring.If using coconut milk, add it now, and simmer for five more minutes till well combined and cooked.Lastly, add the reserved half of the ground masala and give it a nice stir.Keep it covered for 5-10 minutes before serving, to help the flavors combine well.
Serve the Kerala Chicken Curry With Freshly Ground Spices along with Kerala Style Appam Recipe (Without Yeast) or Ghee Rice Recipe | Neychoru and a side of Meen Varuthathu Recipe - Kerala Style Fish Fry for a complete meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Nandan_Kozhi__Kerala_Style_Chicken_Curry.jpg, 14
Ingredients: tomato,salt,green chilli,mustard oil,red chilli powder,coriander (dhania) leaves,onion,cumin seeds (jeera),pepper,coriander powder,kala chana (brown chickpeas)

Chana Kanghou Recipe - Manipuri Style Kala Chana Sabzi, Mustard oil - for cooking,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 Onion - chopped,Salt and Pepper - to taste,2 Green Chilli - chopped,1 cup Kala Chana (Brown Chickpeas),1 Tomato - chopped,1 sprig Coriander (Dhania) Leaves, 320, North East India Recipes, To begin making the Manipuri Style Chana Kanghou Recipe, soak the chickpeas in water for about 4 hours or overnight.After soaking pressure cook the chickpeas in a pressure cooker with water and salt for about 5 whistle.
After 5 whistles turn off the heat and let the pressure release naturally.Once the pressure has released open the pressure cooker and then strain the water from the chickpeas.
Keep aside.Now heat a skillet with oil, add the cumin seeds and let them splutter.Once the cumin seeds have spluttered add the onions and green chillies.
Saute the onions and green chilli till the onions become golden brown.Once done, add in the tomatoes and saute them well, you can add a little more salt to help cook the tomatoes faster.After the tomatoes have softened add in the red chilli powder, coriander powder and saute for a minute.Once done, add your cooked chickpea to the masala, 1/4 cup of water and keep mixing till the water evaporates and becomes little dry.Once done turn off the heat and transfer the Manipuri Style Chana Kanghou  to a serving bowl.
Garnish with coriander leaves and serve.Serve the Manipuri Style Chana Kanghou Recipe along with a Palak Dal and Tawa Paratha to make it a meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Manipuri_Style_Chana_Kanghou_Recipe_Kala_Channa_Dry_Subzi_Recipe.jpg, 11
Ingredients: tofu (firm silken),salt,almond milk (badam milk,vanilla,maple syrup,cocoa powder,coconut oil

Tofu Chocolate Mousse Recipe, Salt - a pinch,340 grams Tofu - drained (Firm Silken),1/4 cup Coconut Oil - melted,1/2 teaspoons Vanilla Extract,1/2 cup Almond Milk (Badam Milk),1/3 cup Maple syrup - or honey,3/4 cup Cocoa Powder, 10, Continental, To begin making the Tofu Chocolate Mousse recipe, firstly add silken tofu, cocoa powder, maple syrup, salt, Vanilla extract, coconut oil and almond milk into the blender jar.
Blend the mixture until smooth.
Once it runs smooth, spoon them into serving cups and refrigerate at least for 1-2 hours before serving.Adding extra liquid depends on the brand and the consistency of the tofu, add 2 tablespoons at a time if needed until it reaches desired consistency.You will have smooth, soft, only a just about set tofu chocolate mousse.
Serve Tofu Chocolate Mousse as a dessert after your simple meal of Cheese Garlic Bread Recipe, and Cheesy Baked Spaghetti Pasta Recipe In Tomato Basil Sauce.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/gauravi/Tofu_Chocolate_Mousse.jpg, 7
Ingredients: salt,coriander (dhania) leaves,mustard seeds,asafoetida (hing),red chilli powder,water,gram flour (besan),curry leaves,sesame seeds (til seeds),oats flour

Maharashtrian Style Kothimbir Oats Vadi Recipe, Water - as required,1 teaspoon Sesame seeds (Til seeds),1 teaspoon Red Chilli powder,1/2 cup Gram flour (besan),1 teaspoon Mustard seeds,1/2 cup Coriander (Dhania) Leaves,1/2 cup Oats Flour,1 sprig Curry leaves,1 pinch Asafoetida (hing),1 teaspoon Salt, 35, Maharashtrian Recipes, We begin making the Maharashtrian Style Kothimbir Oats Vadi Recipe by mixing all the ingredients for the vadi with 1/4 cup water.
It has to be soft dough consistency.Rest the dough for 5 minutes and roll it into a long sausage shaped dough.Heat a dhokla steamer, grease the dhokla pan with oil and then place the sausage dough and steam it for about 20 minutes.Take out the vadi from the steamer and allow it to cool.
You can cut them into roundels and keep it aside.Heat a kadai pan with oil, crackle the mustard seeds, sesame seeds, and curry leaves and asafetida.
Once done add in your vadi and toss it over gently.Serve the Maharashtrian Style Kothimbir Oats Vadi Recipe along with Kala Vatana Amti Recipe (Maharashtrian Black Chickpea Curry) and Gujarati Methi Thepla (Spiced Indian Flat Bread with Fenugreek Leaves) to make it a meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Maharashtrian_Style_Kothimbir_Oats_Vadi_Recipe.jpg, 10
Ingredients: salt,cumin powder (jeera),ginger,fennel seeds (saunf),paneer,chaat masala powder,red chilli powder,gram flour (besan),kabuli chana (white chickpeas),coriander (dhania) leaves,potato (aloo),sunflower oil

Vegetarian Shami Kebab Recipe (Chane Ke Kebab), 50 grams Paneer (Homemade Cottage Cheese),1/2 teaspoon Cumin powder (Jeera),2 Potatoes (Aloo) - boiled and mashed,Sunflower Oil - for cooking,Salt - to taste,1 inch Ginger - grated,5 sprig Coriander (Dhania) Leaves - finely chopped,2 tablespoons Gram flour (besan),1 cup Kabuli Chana (White Chickpeas) - cooked,1 tablespoon Fennel seeds (Saunf),1/2 teaspoon Red Chilli powder,1 teaspoon Chaat Masala Powder, 105, Awadhi, To begin making the Shami Kebab Recipe, we will first soak the chickpeas for at least 8 hours.
After the soaking period, cook the chickpeas along with salt until very soft.
If you press the chickpea between your fingers it should mash easily.To cook the chickpeas, place the chickpeas in the pressure cooker, add salt and 3-½ cups of water.
Cover the pressure cooker, place the weight on and pressure cook until you hear 5 to 6 whistles.
After 5 to 6 whistles, turn the heat to low the simmer for about 20 minutes.
After 20 minutes of simmering, turn off the heat.
Allow the pressure to release naturally.
The chickpeas will continue to cook under the pressure that exists in the cooker.
This will take another 15 minutes.Once the chickpeas are cooked through completely, drain the excess water.
You can use the water in stocks or soups or even cooking rice.We will now begin to make the Vegetarian Shami Kebabs.Add the chickpeas into a food processor, along with the chaat masala, cumin powder, red chilli powder, fennel seeds, ginger, salt and mint leaves.
Pulse until you have a coarse batter.
Try to make a batter without adding any water.Transfer the chickpea batter to a mixing bowl; add the mashed potato, paneer and gram flour into the Shami Kebab Mixture.
Combine it well into the mixture.
Check the salt and spice levels and adjust to suit your taste.Divide the mixture into 8 to 10 equal portions.
Shape the portions into round circular discs.Our final steps is to cook the Vegetarian Shami Kebabs (Chane ke Kebabs).
To do that, preheat a pan and grease it with oil.
Place the shaped Kebab portions on the preheated skillet.
Drizzle a few drops of oil over the kebabs and pan fry them on both sides until lightly crisp and browned on both sides.Proceed the same way to make the remaining Vegetarian Shami Kebabs and serve warm.Place the Vegetarian Shammi Kebab (Chane Ke Kebab) on a serving platter and serve it along with Green Chutney.
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Ingredients: tomato,salt,ginger,kalonji (onion nigella seeds),bay leaf (tej patta),red chilli powder,onion,cinnamon stick (dalchini),coriander powder,turmeric powder,potato (aloo) cubes,garam masala powder,sunflower oil

Potato Vegetable Recipe - Lu Tomato Key Vegetable, 4 Potatoes (Aloo) - peeled and cut in 1 inch cubes,1/2 teaspoon Turmeric powder (Haldi),1 inch Cinnamon Stick (Dalchini),1 teaspoon Garam masala powder,Salt - to taste,1 inch Ginger - grated,1 teaspoon Kalonji (Onion Nigella Seeds),1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 Onion - finely chopped,1 Bay leaf (tej patta),2 Tomatoes - finely chopped,2 teaspoon Sunflower Oil, 20, Gujarati Recipes﻿, To begin making the Batata Nu Shaak Recipe/ Aloo Tamatar Sabzi, heat a pressure cooker with oil on medium heat; add the kalon, and allow the kalonji seeds and allow it to crackle.Add ginger, onion, cinnamon stick, bay leaf and saute until the onions soften.Once the onion softends, add the tomatoes, turmeric powder, red chilli powder, coriander powder, garam masala powder and salt.Saute the tomatoes until it becomes soft.Once soft, stir in the aloo/ batata and add water till it covers the potato.Cover the pressure cooker and pressure cook the batata nu shaak/ aloo tamatar sabzi for 4 to 5 whistles.
After 4 to 5 whistles turn off the heat and allow the pressure to release naturally.Once the pressure releases, check the taste and adjust the salt and spices accordingly.Stir in the chopped coriander leaves and transfer the Batata Nu Shaak / Aloo Tamatar Sabzi  to as serving bowl and serve hot.Serve Batata nu Shaak  / Aloo Tamatar Sabzi along with Methi Thepla or Puri, Kadhi, Desi Chana, and steamed rice for a delicious lunch or dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Aloo_Tamatari_Sabzi_Batata_Nu_Shaak_Aloo_Tamatar_Sabzi_5_1600.jpg, 13
Ingredients: ice cubes,anardana powder (pomegranate seed powder),curd,apple

Apple And Pomegranate Smoothie Recipe, Ice cubes - (optional),2 cups Curd (Dahi / Yogurt),1 cup Anardana Powder (Pomegranate Seed Powder),Honey - to taste,1 Apple - peeled and diced, 20, Continental, To begin making the Apple and Pomegranate Smoothie Recipe, get prep with all the ingredients first.
Place all the ingredients in the mixer grinder and grind it to a smooth puree.Add water to adjust the consistency of the smoothie and adjust the sweetness by adding honey if you would prefer it any more sweeter than the natural taste of combined fruitsOnce the Apple and Pomegranate Smoothie is well blended, pour it out in tall glasses immediately as a wholesome drink.
Serve the Apple and Pomegranate Smoothie Recipe along with a high protein Breakfast like High Protein Zucchini & Corn Patty Recipe (Fritters) and Paneer Capsicum Bhurji Recipe (Spicy Cottage Cheese Crumble)., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swati_pathak/Apple_and_Pomegranate_Smoothie_Recipe-1_1600.jpg, 4