anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,ginger,garam masala powder,green chilli,cardamom (elaichi) podsseeds,fennel seeds (saunf),coconut,mint leaves (pudina),red chilli powder,cloves garlic,st flower,coriander (dhania) leaves,cinnamon stick (dalchini),onion,poppy seeds,coriander powder,potato (aloo),turmeric powder,star anise

Andhra Style Potato Korma Recipe, 1 Onion - sliced,1 Stone flower,1 tablespoon Coriander Powder (Dhania),1/2 teaspoon Turmeric powder (Haldi),4 sprig Mint Leaves (Pudina) - chopped,1 inch Ginger - chopped,1 inch Cinnamon Stick (Dalchini),1 teaspoon Garam masala powder,Salt - to taste,2 Cardamom (Elaichi) Pods/Seeds,4 sprig Coriander (Dhania) Leaves - chopped,1 teaspoon Red Chilli powder,1/2 cup Fresh coconut - grated,4 Potatoes (Aloo) - cut into small cubes,2 cloves Garlic - chopped,5 tablespoons Poppy seeds - roasted,1 teaspoon Fennel seeds (Saunf),1 Green Chilli - chopped,1 Tomato - chopped,1 Star anise, 40, Andhra, To begin making Andhra Style Potato Korma the Recipe grind the roasted poppy seeds and coconut with water to a smooth paste and keep it aside.Heat a pressure cooker with oil, add fennel seeds, stone flower, star anise, cinnamon and cardamom and fry for 10 seconds.Add sliced onions, ginger, garlic and green chilli and fry for about 5 minutes till the onions turn translucent.Add tomatoes and salt and saute until it becomes soft and mushy.
Add in the chopped herbs and give it a stir.Add the ground paste along with spice powders (red chilli powder, turmeric, garam masala, coriander powder) and salt.
Mix well.Saute for 5 more minutes, add potatoes and 1 cup of water and pressure cook for 3 whistle.Switch off the heat and allow the pressure to release by itself and serve hot.Serve the Andhra Style Potato Korma along with Tawa Paratha or Hibiscus (Chembaruthi) Neer Dosa to enjoy your evening meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Andhra_Style_Potato_Korma_Recipe_.jpg, 20
Ingredients: salt,dill leaves,green chilli,poha (flattened rice),cumin seeds (jeera),rice flour

Karnataka Style Sabsige Soppu Akki Rotti (Dill leaves and flattened Rice Bread Recipe), Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 cup Rice flour,2 Green Chilli - chopped,1 cup Dill leaves - chopped,1 cup Poha (Flattened rice), 40, Karnataka, We begin making the Karnataka Style Sabsige Soppu Akki Rotti (Dill leaves and flattened Rice Bread Recipe) by soaking the flattened rice with 1/2 cup water for about 30 minutes.Then mash it, till it becomes a soft dough and add the remaining ingredients and bind it using 1/4 cup luke warm water.
Knead it to a wet dough but not sticky.Cover with a damp cloth and rest for about 10 minutes.Now to prepare the roti, place a non stick tawa/skillet on the heat.
Spread out a large piece of plastic, or parchment paper on your work surface.Grease your palms with oil.
Pinch a big ball of dough place it in the centre of the parchment or plastic.
Then gently flatten it out to form a hand-patted disc, similar to Thalipeeth.Lift the paper, along with the rotti on it and turning it over, place it on the skillet with the rotti down on the hot skillet.
Carefully supporting the rotti peel off the paper.
Drizzle a little bit of oil along the edges of the roti and in the centre, into the hole made on the roti and allow it to sizzle and crisp up.When it seems half cooked, flip the roti over with a spatula to cook the other side.Cook well till you have brown patches on both sides.
Then, take the roti off the skillet, add a dollop of butter or ghee, and serve immediately.
Serve the Karnataka Style Sabsige Soppu Akki Rotti (Dill leaves and flattened Rice Bread Recipe) can be serve along with Karuveppilai Chutney Recipe (A Healthy Curry Leaves Chutney).
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Karnataka_Style_Sabsige_Soppu_Akki_Rotti_Dill_leaves_and_flattened_Rice_Bread_Recipe.jpg, 6
Ingredients: salt,green chilli,cardamom (elaichi) podsseeds,ghee,cinnamon stick,cloves garlic,onion,mint leaves (pudina),cloves (laung),quinoa

Pudina Quinoa Recipe, 2 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Ghee,6 cloves Garlic - finely chopped,1 inch Cinnamon stick,1 Onion - finely chopped,1 Green Chilli - slit,1 cup Quinoa,1/4 Mint Leaves (Pudina) - finely chopped,2 Cloves (Laung),Salt, 30, Indian, To begin making Pudina Quinoa Recipe first wash 1 cup quinoa and soak for two hours.
Make sure you wash quinoa nicely to remove any dirt.Heat ghee into the pressure cooker and once the ghee is hot add the garlic and onions and saute till the onions soften.Stir in the green chilli, quinoa and the dry spices, cinnamon stick, cloves, cardamom.
Add salt to taste and toss everything on high heat for two minutes.Add two cups of water and give two whistles.
After two whistles reduce the flame to low and simmer the quinoa for 15 minutes and turn off the heat.Allow the pressure release naturally.
After you open the pressure cooker with the help of a spoon fluff up the quinoa.Add the finely chopped mint leaves and combine Pudina Quinoa.
Turn off the flame and remove Pudina Quinoa into a serving bowl.Serve Pudina Quinoa Recipe for lunch along with Dhingri Matar or a simple  Tomato Onion Cucumber Raita.
You can also pack Pudina Quinoa along with snacks like Nutty Oats Almond Truffle or Sprouted Ragi & Rajma Cutlets for your office lunch box., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Pudina_Quinoa_Pulao_Recipe_6_1600.jpg, 10
Ingredients: coriander (dhania) leaves,amchur (dry mango powder),mustard seeds,jaggery,red chilli powder,curd,curry leaves,dry red chillies,onion,cumin seeds (jeera),karela (bitter gourd pavakkai) tender,garlic,turmeric powder

Andhra Style Kakarakaya Vepudu Recipe - Bitter Gourd Stir Fry, 6 Garlic,1 teaspoon Amchur (Dry Mango Powder),Coriander (Dhania) Leaves - few sprigs,1 teaspoon Red Chilli powder,1 teaspoon Mustard seeds,300 grams Karela (Bitter Gourd/ Pavakkai) - small & tender,2 Dry Red Chillies,1 teaspoon Jaggery,1/4 teaspoon Turmeric powder (Haldi),2 tablespoons Curd (Dahi / Yogurt),1-1/2 teaspoon Cumin seeds (Jeera),1 sprig Curry leaves,1 Onion - thinly sliced, 50, Andhra, To begin making the Andhra Style Kakarakaya Vepudu Recipe, first cook the bitter gourd in a pressure cooker.
Place the bitter gourd in the pressure cooker along with yoghurt, 2 tablespoons water, turmeric powder and some salt.
Pressure cook until you hear just one whistle.
After the first whistle turn off the heat.Open the pressure cooker once the pressure gets released (about 2 minutes) and keep the cooked Kakarakaya (bitter gourd) aside.Heat a tablespoon of oil in a wok or heavy bottomed pan over medium heat.
Add mustard seeds, cumin seeds and dry red chillies and allow them to crackle and roasted.Once the chilies have roasted, add the sliced onion, garlic pods, curry leaves and sauté for 2 minutes until the onions have slightly softened.Add the cooked Kakarakaya (bitter gourd) and stir fry over medium heat for 8-10 minutes till the bitter gourd pieces start to turn brown and cooked softer.Once the Kakarakaya (bitter gourd) is cooked well, add the red chilli powder, amchur powder, jaggery and salt to taste.
Continue to stir for another 2 to 3 minutes.Fry over high heat until you get a nice dark brown colour for 3 to 5 minutes.Finally add finely chopped coriander, mix well and turn off the heat.Serve the Andhra Style Kakarakaya Vepudu with hot rice and ghee (optional) or as a side dish for rice with Hyderabadi Khadi Masoor Ki Dal or Kerala Cheriya Ulli Sambar Recipe or Tomato Rasam.
It also pairs well with roti or parathas., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Dry/Bitter_Gourd_Stir_Fry__Kakarakaya_Vepudu_Recipe-1.jpg, 13
Ingredients: cashew nuts,saffron strands strands,paneer,pistachios,saffron strands,raisins,sugar,badam (almond),cardamom powder (elaichi),mixed nuts,rose,milk full

Chicken Pies Recipe, 10 Raisins,Saffron strands - few strands,Few Pistachios - chopped,2 cups Milk - full cream,1/3 cup Sugar,1/2 teaspoon Cardamom Powder (Elaichi),250 grams Paneer (Homemade Cottage Cheese),Mixed nuts - chopped,Rose Petals,10 Cashew nuts - chopped,6 Badam (Almond) - chopped,Saffron strands, 50, Bengali Recipes, To begin making Chanar Payesh, take fresh paneer in a bowl and mash it well with your hands to make it smooth and moist.Pinch marble sized chenna and make dumplings out of it and keep them aside.Boil full cream milk in a thick bottomed pan and reduce it till it turns off white and creamy.Keep scraping the cream from sides and add into the boiling milk.
Add sugar, saffron milk and cardamom powder along with chopped cashews, almonds and pistachios and cook it for another few minutes.Keep stirring at regular intervals to avoid milk getting burnt.Once the milk comes to a thick and creamy consistency, slide in the chenna dumplings and cook for another 5-6 mins on a low flame.Add raisins and turn off the gas keep aside to cool.
Refrigerate the payesh and serve chilled.Serve Chanar Payesh as a sweet dish during your house parties or during festivals.
Serve them at the end of a meal made up of Methi Matar Pulao, Nawabi Kofta Curry Recipe and Beetroot Raita Recipe (Cold Beet & Yogurt Soup/Salad).
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/Chanar_Payesh.jpg, 12
Ingredients: tomato,salt,cashew nuts,ginger,ghee,paneer,cardamom (elaichi) podsseeds,milk,green peas (matar),red chilli powder,onion red,cloves garlic,black peppercorns,sugar,dry red chillies,cinnamon stick (dalchini),coriander (dhania) seeds,kasuri methi (dried fenugreek leaves),sunflower oil

Paneer Matar Butter Masala (Indian Cottage Cheese and Peas Masala With Butter) Recipe, 1 teaspoon Sugar,1/4 cup Cashew nuts - broken into small pieces,2 tablespoons Ghee - or clarified butter,Salt - to taste,4 Whole Black Peppercorns,1/4 cup Milk,1-1/2 cups Paneer (Homemade Cottage Cheese) - cubed,1 Onion - red,1 clove Garlic - peeled and finely chopped,2 Dry Red Chillies,1/2 teaspoon Red Chilli powder,3 Cardamom (Elaichi) Pods/Seeds,2 Tomatoes - finely chopped,1/2 cup Green peas (Matar),1/2 inch Cinnamon Stick (Dalchini),1/2 teaspoon Coriander (Dhania) Seeds,1 inch Ginger - finely chopped,Sunflower Oil - as required,1 teaspoon Kasuri Methi (Dried Fenugreek Leaves), 60, North Indian Recipes, To begin making the Paneer Matar Butter Masala recipe, first shallow fry the paneer cubes in 1 to 2 tablespoons of oil in a wide pan until it is slightly golden/ creamy golden and keep it aside.The next step is to prepare the masala/gravy.
Heat butter/clarified butter in a large heavy bottomed pan, add onions and peas/matar.Sauté until onions & peas/matar till the onions turn transparent.
Add ginger and garlic and stir for 1 to 2 minutes.Add whole dry red chilies, cloves, cardamom, cinnamon, whole black peppercorns and coriander seeds (that is all the whole spices) and stir a few times.Add tomatoes and cook until tomatoes turn soft and mushy.
Remove from heat and keep aside to cool a little.Puree this entire mixture along with 1/4 cup of cashews until smooth, adding a little water if required.Transfer this gravy back to the wide pan and place on heat.
Add shallow fried paneer pieces to the gravy, add salt to taste, sugar, kasuri methi, chili powder (if using), water if required to achieve desired consistency and simmer on low heat for the flavors to mingle.Finally add milk, mix well, allow the curry to simmer for another minute or so on low heat, then remove.Serve Paneer Matar Butter Masala with Phulkas or even steamed rice for a delicious weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Alamelu_Manickam_/Paneer_Matar_Butter_Masala__Indian_Cottege_Cheese_and_Peas_Masala_With_Butter.jpg, 19
Ingredients: salt,green chilli,mustard seeds,asafoetida (hing),red chilli powder,gram flour (besan),spring onion (bulb greens),turmeric powder,sunflower oil

Maharashtrian Style Patichya Kandyachi Zunka Recipe -Spring Onions and Besan Sabzi, 1/2 teaspoon Turmeric powder (Haldi),1 Green Chilli - finely chopped (adjust),3 cups Spring Onion (Bulb & Greens) - finely chopped,2 teaspoons Sunflower Oil,Salt - to taste,1 teaspoon Red Chilli powder,1/2 cup Gram flour (besan),1 teaspoon Mustard seeds,1 pinch Asafoetida (hing), 20, Maharashtrian Recipes, To begin making Maharashtrian Style Patichya Kandyachi Zunka Recipe, clean, wash and finely chop the spring onions, separate the white parts from the greens , chop and keep aside.Dry roast the chickpea flour on medium heat till aromatic in a wide pan.
Once aromatic remove into a bowl and keep aside.Heat oil in the same pan in medium flame, add the mustard seeds and let it splutter.Once the mustard seeds splutter add the asafoetida and green chillies and let its flavours infuse into the oil.Add the white bulbs of spring onions and saute until they turn translucent.Now, add the green portion of the spring onion, salt and saute until it is cooked well.
Sprinkle water if needed.Add in the red chilli, turmeric powder and chickpea flour little at a time and mix well.If the mixture is too dry, sprinkle some water and bring the consistency to your desired level.The consistency should resemble crumbs yet be soft.Check for the seasoning, add salt if needed and let it cook on low flame for 10 more minutes till chickpea flour is fully cooked.
Occasionally stir in between.Once done, switch off the flame and garnish with little green portion of the spring onions.Serve the Maharashtrian Style Patichya Kandyachi Zunka Recipe (Spring Onions and Besan Sabzi), along with phulkas for breakfast, or with Kadhi Pakoras Recipe and Moong Sprouts Usal for a simple yet delectable weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Patichya_Kandyachi_Zunka_Recipe_Maharashtrian_Style_Spring_Onions_and_Besan_Sabzi_original_1600.jpg, 9
Ingredients: nutmeg powder ground,apples cored,vanilla,brown sugar (demerara sugar),caster sugar,flour (maida),puff pastry sheet,cinnamon powder (dalchini)

Apple Empanadas Recipe, 1/2 teaspoon Nutmeg powder - freshly ground,Puff Pastry Sheet,2 tablespoon Brown Sugar (Demerara Sugar),1 tablespoon Cinnamon Powder (Dalchini),2 Apples - cored and cut to wedges,1/2 teaspoon Vanilla Extract,Caster Sugar - for dusting,All Purpose Flour (Maida) - for dusting, 45, Continental, To begin making Apple Empanadas Recipe, use a sharp knife to core and thinly slice the apples into wedges.Toss the apple slices into a medium skillet and add cinnamon, nutmeg, vanilla and brown sugar.Sauté on a medium heat for 5 minutes, or until the apples have softened a little bit.
Keep them aside.Lightly flour a surface and roll out pastry dough to 1/4 inch (6.3 mm) thick.Cut into circles for making empanadas and place filling in the center of the dough circle for empanadas.Fold dough over to make a filled half circle and use a fork to press the edges together.
Refrigerate uncooked empanadas for 3 hours.Deep fry in oil 6 to7 minutes until golden brown.
And drain the excess oil using several layers of absorbent paper before serving.
Dust it with some powdered sugar and enjoy.Oven Baking MethodPreheat oven to 350F.Once the uncooked empanadas are refrigerated for 3 hours, take them out and arrange it on a baking sheet lined with a parchment paper.
Brush each of the empanadas with some milk.Put the tray in oven and bake for 25 to 30 minutes or until golden.
Keep a close watch while the empanadas are baked in oven since the temperature and its distribution varies with ovens.Serve Apple Empanadas Recipe and Guava Empanadas Recipe along with Vanilla Fruit Sauce With Left Over Fruits Recipe for desserts during your next house party.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/garimasgautam-gmail.com/Apple_Empanadas_1600.jpg, 8
Ingredients: tomato,salt,star fruit,mustard oil,mustard seeds,dry red chilli,sugar,garlic,turmeric powder,shrimps deveined

Misa Maas Kordoi Tenga Recipe (Shrimp With Star Fruit Curry), 1 teaspoon Sugar,1 Dry Red Chilli,1 teaspoon Garlic - crushed,Salt - to taste,1 teaspoon Mustard seeds,10 Shrimps - peeled and deveined,1/2 cup Tomato - crushed,1 teaspoon Turmeric powder (Haldi),1 tablespoon Mustard oil,1 cup Star fruit - cut into small pieces, 35, Assamese, To begin making Misa Maas Kordoi Tenga Recipe (Shrimp With Star Fruit Curry), rub salt and turmeric powder on shrimps.Heat oil in a wok/frying pan & add shrimps and just fry for 2 minutes.
Take out and keep aside.On same wok add dried red chili and mustard seeds, as when start crackling add garlic paste, fry for a bit.Add star fruit pieces.After star fruit is tender add 1/2 a cup water, turmeric powder, sugar and salt.
Let it cook for about 5 minutes.Add fried shrimp and crushed tomato and cook for another 10 minutes.Switch off the flame.
Serve Misa Maas Kordoi Tenga Recipe (Shrimp With Star Fruit Curry) hot with warm steamed rice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/usashis-gmail.com/Maas_Aru_Kordoi_TengaFish_with_Star_fruit.jpg, 10
Ingredients: salt,parangikai pumpkin,mustard oil,curry leaves,dry red chillies,panch phoran masala,turmeric powder

Pumpkin Vegetable Recipe with Panchh Phon Masala, Salt,Mustard oil,2 sprig Curry leaves,500 grams Kaddu (Parangikai/ Pumpkin) - peeled and cut into cubes,2 teaspoons Panch Phoran Masala,2 Dry Red Chillies,1/4 teaspoon Turmeric powder (Haldi), 25, South Indian Recipes, To begin making the Pumpkin Sabzi Recipe with Panch Phoron Masala, first begin by prepping the pumpkin and chopping it into half inch cubes.In a heavy bottomed wok or kadai, warm a teaspoon of mustard oil.Keeping the flame on medium, bring it up to smoking point and add in the panch-phoron masala.
When it sizzles, add turmeric, curry leaves and the dry red chillies and toss until the red chillies are roasted.Once the chilies are roasted, add the chopped pumpkin, sprinkle salt to taste and toss on a low flame for a couple of minutes.
Sprinkle some water over the pumpkin and turn the heat to low.
Cover the pan, allowing the pumpkin to cook in its own steam until soft and tender.
Check the salt and spice levels at this stage and adjust to suit your taste.When the pumpkin is fully cooked, take the lid off and dry out the excess moisture.
Stir in the freshly chopped coriander leaves and serve warm.Serve the Pumpkin Sabzi Recipe with Panch Phoron Masala along with Tawa Paratha and Punjabi Kadhi Pakora for a wholesome weeknight dinner or even pack it into your lunch box.
, https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Dry/Pumpkin_Sabzi_with_Panch_Phoron_Masala-1-2_1600.jpg, 7
Ingredients: coriander (dhania) leaves,ajwain (carom seeds),onion ground,black peppercorns,green chilli paste,salt,black cardamom (badi elaichi),mustard oil,cardamom (elaichi) podsseeds,mace (javitri),mint leaves (pudina),garam masala powder,coriander powder,red chilli powder,curd,chicken,lemon,garlic paste,cashew nuts,bay leaves (tej patta),cinnamon stick (dalchini),ghee,oil,ginger paste,cloves (laung)

Murgh Ajmeri Recipe, 1 teaspoon Lemon juice,4 Whole Black Peppercorns,2 tablespoon Ginger - paste,2 tablespoon Coriander (Dhania) Leaves - freshly chopped for garnish,2 Black cardamom (Badi Elaichi),2 tablespoon Fresh cream,1 teaspoon Mace (Javitri),4 tablespoon Ghee - or oil,1 tablespoon Red Chilli powder,1 teaspoon Garam masala powder,1 cup Curd (Dahi / Yogurt) - whisked,2 tablespoon Cashew nuts - chopped (optional),2 Bay leaves (tej patta),1/2 teaspoon Ajwain (Carom seeds) - (optional),3 Mint Leaves (Pudina) - roughly torn,Salt - as needed,2 tablespoon Coriander Powder (Dhania),2 tablespoon Garlic - paste,4 Cardamom (Elaichi) Pods/Seeds,1 tablespoon Mustard oil - (optional),1 kg Chicken - cut into medium size pieces,1 inch Cinnamon Stick (Dalchini),1 tablespoon Green Chilli - paste,4 Onion - coarsely ground,4 Cloves (Laung),1 teaspoon Salt, 100, Rajasthani, To begin making the Murgh Ajmeri recipe, clean and wash chicken nicely collect in a bowl.Add all the above mentioned ingredients under 'marination' and mix well with the chicken.
Cover the bowl with a lid or cling wrap it and refrigerate it for 1 hour.Heat oil or ghee in a pan and add all the above mentioned ingredients under 'whole spices' and let them crackle.Now add coarsely ground onion and saute till raw smell goes off and it turns golden in colour.
Add marinated chicken pieces along with marination and mix well, fry till curd starts leaving water.Keep the flames high and allow the curd water to dry.Now add coriander powder, red chilli powder, garam masala powder and mix well.Add some torned mint leaves while the chicken is frying with the masala for some aroma.Let the chicken cook on low heat till oil starts leaving from sides.
This might take around 25 to 30 minutes.
Adjust salt as needed and add fresh cream, chopped cashews and mix well.
Cook on low heat for another 5 mins.Once the chicken masala is nicely fried and oil starts oozing out from sides, add warm water to the chicken to make curry as per required consistency.
Usually the curry is thick so add water accordingly.Check salt again and adjust if needed.
Mix well and let the chicken cook in low heat with lid closed until soft and tender.Turn off the heat and garnish the curry with fresh chopped coriander.
Serve Murgh Ajmeri along with Garlic Naan or Jeera Rice and Onion salad for a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaheen_ali/Murgh_Ajmeri.jpg, 25
Ingredients: wheat flour,coconut,salted butter,baking soda,curd,ragi flour (finger millet nagli),vanilla,decorative sugar (cake candy s),chocolate chips,cane sugar

Whole Wheat Ragi Chocolate Chip Cookie Pizza Recipe, 1/2 cup Cane sugar,1/2 cup Ragi Flour (Finger Millet/ Nagli),1/2 cup Chocolate chips,5 tablespoons Curd (Dahi / Yogurt),1 teaspoon Vanilla Extract,2 tablespoons Decorative sugar (Cake/ Candy Sprinkles),1 cups Whole Wheat Flour,1/2 cup Salted butter - chopped,1/4 teaspoon Baking soda,2 tablespoons Dessicated Coconut - optional, 40, American, To begin making Whole Wheat Ragi Chocolate Chip Cookie Pizza Recipe first preheat oven to 175 C.Into a food processor, add the flour, coconut powder, baking soda and butter.
Pulse to make coarse crumbs.
Add the yogurt, vanilla extract, cane sugar and chocolate chips and turn the food processor on 1 speed to bring the cookie dough together.Refrigerate the cookie dough for at least 30 minutes to an hour.Transfer the cookie dough to the pizza pan, a tart pan or a pie pan and flatten out with your fingers.Bake the Whole Wheat Ragi Chocolate Chip Cookie Pizza for 22-25 minutes or until puffed and lightly browned on top with a golden crust.If you want the Whole Wheat Ragi Chocolate Chip Cookie Pizza a little crispier on the edges, bake for a couple extra minutes.
Allow the Whole Wheat Ragi Chocolate Chip Cookie Pizza to cool on the pan set on a wire rack before slicing.You can drizzle Chocolate Sauce and sprinkle some decorative sugar, dessicated coconut, gems to give it a holiday feel to the cookies.
Serve Chocolate Chip Cookie Pizza Recipe at your kids birthday party topped with Gluten Free Banana Coconut Milk Ice Cream.Serve along with other kids favourite snacks like Sweet and Spicy Pineapple Paneer Tikka Tawa Pizza and Black Forest Cupcake Recipe Spinach And Corn Sandwich along with Ice-Apple And Plum Rose Juice., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Whole_Wheat_Ragi_Chocolate_Chip_Cookie_Pizza_Recipe-7_1600.jpg, 10