anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,black cardamom (badi elaichi),cumin powder (jeera),ginger,kashmiri red chilli powder,green chilli,amchur (dry mango powder),bay leaf (tej patta),ghee,salt,ajwain (carom seeds),cloves garlic,kabuli chana (white chickpeas),onion,cinnamon stick (dalchini),green bell pepper (capsicum),coriander powder,cloves (laung),garam masala powder

Kadai Chole Recipe- Dry Chickpeas Masala with Capsicum, 1 teaspoon Kashmiri Red Chilli Powder,1/2 teaspoon Cumin powder (Jeera),1 cup Kabuli Chana (White Chickpeas) - Soaked Overnight,1 Tomato - Pureed,2 Onions - diced in chunks,1/2 teaspoon Amchur (Dry Mango Powder),Salt - to taste,4 cloves Garlic - finely chopped,1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Garam masala powder,1 Cinnamon Stick (Dalchini),1 Green Bell Pepper (Capsicum) - diced in chunks,2 Green Chilli - Slit,1/2 teaspoon Ajwain (Carom seeds),1 Bay leaf (tej patta),1 Black cardamom (Badi Elaichi),3 Cloves (Laung),2 tablespoons Ghee,1 inch Ginger - finely chopped, 55, North Indian Recipes, To begin making Kadai Chole Recipe, first wash and soak the chickpeas for 6 hours or overnight in water.Cook the chana in the pressure cooker along with salt and 3 cups water for about 30 minutes until soft.
Heat ghee in a large kadai on medium heat; add the ajwain, onions, ginger, garlic, green chilli, cinnamon, cloves, cardamom, bay leaves and saute until the onions softened.Add the capsicum and stir fry the capsicum on high heat until the capsicum is just about soft.
It should retain its green colour.Stir in the tomatoes,and all the dry masalas - Coriander Powder, Red chili powder, cumin powder, garam masala powder, amchur powder and salt.Give it a stir and finally add the cooked chana masala into the kadai.
Add a little more ghee at this stage and cook the Kadai Chole along with the masalas until it gets well coated with the spices.Keep heat on low and cover the pan and cook the Kadai Chole for about 5 minutes minutes till all the flavors blend well with each other and turn off the heat.Check the taste and adjust the salt and spices accordingly.
Once done, transfer the Kadai Chole to a s serving bowl and serve hot.Serve Kadai Chole with Mixed Vegetable Handi, Pudina Tawa Paratha and Mooli Raita Recipe for a perfect weekend dinner.
You can also add a Gobi Biryani, Dal Makhani and a Moong Dal Halwa and make a perfect north indian menu for parties.
 , https://www.archanaskitchen.com/images/archanaskitchen/Kadai_Chole_Recipe_Kadai_Chana_Masala-14_1.jpg, 19
Ingredients: salt,mustard seeds,asafoetida (hing),red chilli powder,sesame (gingelly) oil,curry leaves,cumin seeds (jeera),potato (aloo),turmeric powder

Urulai Kizhangu Roast Recipe - Spicy Potato Roast Recipe, Salt - to taste,1/4 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1/4 teaspoon Mustard seeds,2 tablespoons Sesame (Gingelly) Oil,1/2 teaspoon Asafoetida (hing),1/4 teaspoon Turmeric powder (Haldi),3 Potatoes (Aloo) - boiled and diced,1 sprig Curry leaves, 45, Chettinad, To begin making the Spicy Potato Roast Recipe/ Urulai Kizhangu Roast Recipe, first get all the ingredients ready.
It good to have the potatoes firmly boiled as well.
To cook the potatoes, cut the potatoes in half and place it in the pressure cooker.
Add 1/4 cup of water, cover the pressure cooker, place the weight on and pressure cook until you hear a couple of whistles.After a couple of whistles turn off the heat.
Allow the pressure to release naturally.
Once the pressure is released, open the cooker and peel the skin of the potatoes and allow it to cool down completely.Once the potatoes are cooled down, cut the potatoes into a desired shape and add it to a bowl.
Heat a tablespoon of oil in a wok.
Add the mustard seeds, cumin seeds, curry leaves, asafoetida and allow them to crackle.Add the potatoes, turmeric powder, salt and red chilli powder and mix well.and stir well until all the condiments get well coated.Reduce the flame to medium and cover the pan with a lid and roast the  Urulai Kizhangu Roast on low to medium heat, stirring occasionally.Roast the potatoes until they have a slightly crispy texture.
More like the some crumbs of the potatoes turn crispy.Remember potatoes drink a lot of oil, so adding more oil will give a more roasted feel, but watch out for that excess.
Once the potatoes are well roasted, check the salt and spice levels and adjust to suit your taste.
Turn off the heat and transfer the  Urulai Kizhangu Roast into a serving dish.Serve Spicy Potato Roast Recipe/  Urulai Kizhangu Roast along with Keerai Sambar and Steamed Rice for a weekday lunch.
You can also pack this with Tawa Paratha for Lunch Box., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Urulaikizhangu_Roast_Spicy_Potato_Roast_recipe-4.jpg, 9
Ingredients: tomato,salt,cloves garlic,basil leaves,virgin olive oil,red chilli flakes,spaghetti pasta (wheat pasta),sugar,onion,pepper,parmesan cheese

Spaghetti Arrabiata Pasta Recipe - Spicy Italian Pasta Recipe, 1/4 cup Basil leaves - roughly torn,350 grams Spaghetti Pasta - (wheat pasta),1 Onion - finely chopped,6 cloves Garlic - finely chopped,2 tablespoons Extra Virgin Olive Oil,2 teaspoons Red Chilli flakes,Salt and Pepper - to taste,500 grams Tomatoes - finely chopped,1/2 teaspoon Sugar,Parmesan cheese - for garnish, 55, Italian Recipes, To begin making Spaghetti Arrabiata Pasta Recipe, keep a stock pot with water.
Add a teaspoon of salt and allow it to boil.
Add spaghetti pasta and allow it to soften.
Cook the pasta until al dente along (just cooked), once the pasta is cooked, drain and rinse under cold water and keep aside.
Drizzle some oil over the spaghetti pasta, so it does not stick to each other while cooking.In a wok or a heavy bottomed pan, heat the olive oil with heat over medium.
Add the onion and garlic and sauté until the onion is cooked through.Once it's cooked through, add the tomatoes, the red chili flakes, salt, sugar basil leaves .
Saute the tomatoes until it becomes soft.
Add 1/4 to 1/2 cup of water and bring the tomatoes to a saucy consistency.Bring the spicy arrabiata sauce to a brisk boil and allow the sauce to slightly thicken.
Check the salt and adjust according to taste.Once done, add the cooked spaghetti and toss the Spaghetti Arrabiata Pasta for 3 to 4 minutes until the spaghetti is well coated with the pasta sauce.Once done, turn off the heat and check the taste and spice and adjust accordingly.
Transfer the Spaghetti Arrabiata Pasta to a serving bowl and serve hot.Serve the Spaghetti Arrabiata Pasta Recipe along with Papaya Parsley Salad with Cheese Recipe and wine for a perfect summer dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Spaghetti_Arrabiata_Pasta_Recipe_-_Spicy_Italian_Pasta_Recipe-1.jpg, 11
Ingredients: wheat flour,ginger,mustard oil,coriander (dhania) leaves,mango pickle,water,cloves garlic,gram flour (sattu ka atta),onion,ghee,oil the parathas,green chillies,kala jeera

Sattu Ka Paratha Recipe (Stuffed Channa Dal Flour Paratha), 3 Green Chillies - minced,2 teaspoon Kala jeera,1 cup Lukewarm Water,2 Onions - finely chopped,2 tablespoon Mango pickle - mashed,3 cups Whole Wheat Flour,Ghee - or oil for frying the parathas,6 cloves Garlic - minced,2 cups Roasted Gram Flour (Sattu Ka Atta),1 inch Ginger - finely chopped,1 tablespoon Mustard oil,3 tablespoon Coriander (Dhania) Leaves - chopped, 45, Bihari, To prepare hot Sattu Ka Paratha Recipe (Stuffed Channa Dal Flour Paratha), bring all the ingredients together.
Mix whole wheat flour and water together, knead in a mixing bowl to make a soft dough.
A well kneaded soft dough leads to softer parathas.
Keep aside covered with a wet muslin cloth till you prepare the stuffing.Mix together all the stuffing ingredients and if the mixture feels very dry, sprinkle a little warm water and mix well.Distribute the dough in 10 balls and roll each ball a little, spread a little ghee/oil on it and place 2 tablespoons of filling in the middle, cover from all sides and roll the paratha 1/2 inch thick.Heat a tawa/ griddle and cook each side of the paratha until golden brown, add a few drops of ghee/oil while on tawa.Repeat the process for the rest of the parathas.Serve these hot Sattu Ka Paratha with curd and pickle.
When sided with baingan ka bharta, Sattu ka Paratha makes a wholesome weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Sattu_Ka_Paratha.jpg, 13
Ingredients: coriander (dhania),ginger,green chilli,white urad dal

Medu Vada Recipe (Traditional Fried Urad Dal Vada Using Vada Maker), 1 Green Chilli - finely chopped,Coriander (Dhania) Leaves - small bunch,1 inch Ginger,1 cup White Urad Dal (Whole) - soaked for 2 hours, 35, South Indian Recipes, To begin making the Traditional South Indian Medu Vada Recipe; we will first soak the dal for about 2 hours.Using a strainer, strain all the excess water from the urad dal.
We need to use very little water to grind the urad dal, so that you can shape them well if you are deep frying.Next we will grind the dal along with the ginger using a blender into a very smooth batter.
Make sure add very little water while grinding the dal to make a smooth batter.
Transfer the batter to a bowl.Make sure add very little water while grinding the dal to make a smooth and thick batter.
Transfer the batter to a bowl.Add the salt, green chillies and chopped coriander and stir well to combine the ingredients well into the medu vada batter.
Cover the vada batter and allow it to rest until we preheat the oil.
 This resting process will allow the batter to fluff a little and making it ready to make the vada's.Preheat the oil for deep frying the medu vada's.
I am using the Medu Vada maker to make the shapes for the traditional vada.
Using the Medu Vada MakerSpoon the batter into the Medu Vada Maker, using the instructions given on the mater, press the vada maker over the oil and allow the batter to form its shape through the hole.As you notice a ring of batter come out of the vada maker, release the press and allow the vada to drop into the oil.
It might take not more than a couple of tries to get the perfect vada shape.
Deep fry the batter until it is browned evenly and crisp on both sides.Strain the Medu Vada off the excess oil and place it on an absorbent paper.
Proceed the same way with the remaining Medu Vadas.Serve the Medu Vadas along with Vegetable Sambar and Coconut Chutney for breakfast or during special festivals like Pongal or Tamil New Year.
, https://www.archanaskitchen.com/images/archanaskitchen/Indian_Breakfast_Tiffins/South_Indian_Medu_Vada_Sambar_with_Medu_Vada_Maker-8.jpg, 4
Ingredients: salt,cumin powder (jeera),rice flour,asafoetida (hing),ajwain (carom seeds),gram dal (pottukadalai),red chilli powder,chaat masala powder,gram flour (besan),coriander (dhania) leaves,onion,badi hari mirch (large green chilli),enos fruit salt,tamarind,sunflower oil

Andhra Style Mirapakaya Bajji Recipe - Stuffed Chilli Recipe, Sunflower Oil - for deep frying,1 teaspoon Cumin powder (Jeera),1 teaspoon Enos fruit salt,5 grams Tamarind,Salt - to taste,3 sprig Coriander (Dhania) Leaves - chopped,6 Badi hari mirch (Large Green Chilli),1 teaspoon Red Chilli powder,1 Onion - chopped,1 teaspoon Ajwain (Carom seeds),1 cup Gram flour (besan),2 tablespoon Roasted Gram Dal (Pottukadalai),1/3 cup Rice flour,1 teaspoon Chaat Masala Powder,1 pinch Asafoetida (hing), 40, Andhra, To begin making the Andhra Style Mirapakaya bajji Recipe, wash the chillies and cut them in the middle.
Deseed them and keep it aside.
Be sure to wash your hands after deseeding.
In a mixer jar combine the roasted chana dal, red chilli powder, cumin seeds, ajwain seeds, chaat masala, tamarind, hing and grind it a mixer by adding 2 tablespoons of water to a smooth mixture.Stuff this mixture into each of the hollow chilies.Move on to make the batter by mixing all the ingredients- besan, rice flour, red chilli powder, enos salt, salt in a bowl with 1/2 cup of water to a smooth thick batter.Heat a kadai with oil to deep fry the chillies on medium-low flame.
Check if the oil is hot by dropping a little amount of batter into the oil.
If the batter rises up quickly then it is hot enough.Dip the green chilies into the batter and coat it evenly, carefully drop the chilies into the hot oil and fry.
Turn the chilies after 30 seconds so that it has an even brown color all over.Take out the chilies using a slotted spoon and place it on a kitchen paper towel to drain the oil.
Do the same for the rest of the chilies.Mix the onion and coriander leaves together and add it on top as a garnish.
Serve the Andhra Style Mirapakaya bajji Recipe along with hot cup of tea for your evening snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Andhra_Style_Mirapakaya_bajji_Recipe_Stuffed_Chili_Recipe_.jpg, 15
Ingredients: khoya (mawa),carrot (preferably red),ghee,milk,sugar,mixed dry fruits (almonds cashew nuts pistachios),cardamom powder (elaichi)

Easy Gajar Halwa Recipe With Khoya Made In A Pressure Cooker, 1/4 cup Ghee,1/4 cup Mixed dry fruits - sliced (almonds cashew nuts pistachios),400 ml Milk,500 grams Carrots (Gajjar) - washed and peeled (preferably red),200 grams Sugar,150 grams Khoya (Mawa) - grated,1 teaspoon Cardamom Powder (Elaichi),2 tablespoons Ghee, 35, North Indian Recipes, To begin making the Gajar Halwa with Khoya, grate the washed and peeled carrots.Heat a pressure cooker on medium flame, add ghee and grated carrots and saute for a couple of minutes.
Sprinkle a little water and close the pressure cooker.
Pressure cook the carrots for 1 whistle and turn off the flame.
Allow the pressure to release naturally.In the meanwhile, heat a kadai on medium flame, add milk and allow it to come to a rolling boil, turn down the heat and let the milk reduce to 3/4th its quantity.Once the milk has reduced and thickened, add the grated khoya, elaichi powder and sugar.Allow the khoya and sugar to melt and the whole milk mixture to come together.
Now reduce the flame and transfer the cooked carrots into the milk.Continuously stir the milk and carrot mix, till you get a thick gajar halwa.Adjust sugar and elaichi according to your taste and add two more tablespoons of ghee and give the gajar halwa one final stir.
Garnish the Gajar Halwa with dry fruits.
Serve the warm Gajar Halwa along with some vanilla ice cream or cold Gajar Halwa with some Basundi (Rabri) Recipe (A Nutty Condensed Milk Pudding) , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Gajar_Halwa_Recipe_with_khoya.jpg, 7
Ingredients: tomato,green chillies,cumin powder (jeera),ginger,bay leaf (tej patta),red chilli powder,sugar,coriander (dhania) leaves,cumin seeds (jeera),panch phoran masala,potato (aloo),turmeric powder,banana,garam masala powder

Bengali Style Kanch kolar Kofta Curry Recipe (Green Plantain Kofta Curry Recipe), 1 Raw Banana,1 Tomato,2 Bay leaf (tej patta),1 teaspoon Garam masala powder,2 sprig Coriander (Dhania) Leaves - chopped,2 teaspoon Cumin seeds (Jeera),2 teaspoon Panch Phoran Masala,1 inch Ginger - grated,2 Green Chillies - finely chopped,1/2 teaspoon Sugar,1 teaspoon Turmeric powder (Haldi),2 Potatoes (Aloo) - boiled,1/2 teaspoon Red Chilli powder,2 teaspoon Cumin powder (Jeera),2 teaspoon Red Chilli powder, 40, Bengali Recipes, We begin making the Bengali Style Kanch kolar Kofta Curry Recipe (Green Plantain Kofta Curry Recipe) by boiling the peeled raw banana and potatoes in a pressure cooker for 4 whistles and release the pressure naturally.In the mean while heat the pan with oil and sauté the tomatoes till it is soft and mushy.
 Add salt and sprinkle little sugar to reduce the tanginess.
Then let it cool down and grind the tomato into a puree consistency.Once the potatoes and raw bananas are cooked, smash it along with the all the masala powders and make it into a ball.
Pan Fry them on the Kuzi Paniyaram Pan till it is brown evenly.
Keep it aside.Heat a kadai with oil, add bay leaf and crackle cumin seeds, then add the tomato puree, add in all the spice powders mentioned in the gravy list.
Add 1 cup of water and let it boil for about 15 minutes.Once it thickens slightly add in the koftas and sprinkle with chopped coriander seeds.
Serve the Bengali Style Kanch kolar Kofta Curry Recipe (Green Plantain Kofta Curry Recipe) with hot Phulkas and steam rice.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Bengali_Style_Kanch_kolar_Kofta_Curry_Recipe_Green_Plantain_Kofta_Curry_Recipe_.jpg, 14
Ingredients: tomato,salt,red chilli powder,virgin olive oil,garlic,onion,lemon,bhindi (lady fingerokra),coriander powder

Okra Bamia Recipe, 1 tablespoon Lemon juice,2 tablespoon Extra Virgin Olive Oil,2 Garlic - minced,4 Tomatoes - blanched,Salt - to taste,1 teaspoon Coriander Powder (Dhania),1 Onion - chopped,13 Bhindi (Lady Finger/Okra),1/2 teaspoon Red Chilli powder, 45, Middle Eastern, To begin making Okra Bamia recipe, first heat oil in a saucepan and let it heat.Add the onion and garlic and sauté till the onion becomes translucent.Add the coriander powder, chilli powder and okra and stir fry for a minute.Add about 1 cup of water to the okra and add salt.Bring it to a boil and cook for another 2-3 minute.Now add the tomato paste and stir it, cook the mixture with the lid on top at a low heat.Wait till the okra is cooked and see to that the sauce is thick.
Add the lime juice and give it a good mix.Butter Garlic Naan or Saffron Pilaf can be served with Bamia Okra Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Bamya_Middle_Eastern_Okra_and_Tomato_stew.jpg, 9
Ingredients: chocolate sauce,heavy whipping cream,instant coffee powder,milk,dark chocolate,caster sugar,condensed milk,flour (maida),icing sugar,butter

Eggless Coffee Souffle Recipe With Chocolate Sauce, 1 tablespoon Chocolate sauce,1/4 Cup Caster Sugar,1/2 Cup Heavy whipping cream,1 cup Milk,1 teaspoon Instant Coffee Powder,1/4 cup All Purpose Flour (Maida),1/2 Cup Dark chocolate - melted,1/4 Cup Condensed Milk,1-1/2 tablespoon Butter,1 tablespoon Icing Sugar, 25, French, To prepare Eggless Coffee Souffle Recipe With Chocolate Sauce, Preheat oven to 200°C.Heat 1/2 cup milk in a non-stick pan.
Add caster sugar and stir till it dissolves.Place refined flour in a bowl, add remaining milk and whisk till smooth.
Add condense milk,  Add the sweetened milk and whisk well.Pour this mixture into a deep non-stick pan and cook, stirring continuously.
Melt butter in the microwave oven and pour into a bowl.Add this to the pan and whisk well so that there are no lumps.
Cook till thick.
Switch off heat and transfer into a bowl to cool to room temperature.
You can cool it in a refrigerator.Fold the heavy whipped cream into the chocolate custard and add melted dark chocolate, mocha coffee powder and chocolate sauce with a light hand.
Grease 2 ramekin moulds and Pour the mixture into them upto ¾ full and bake in the preheated oven for 15-20 minutes.The Eggless Coffee Souffle Recipe With Chocolate Sauce in the ramekin moulds will be ready in 15 minutes.
sprinkle some icing sugar on the souffle and enjoy it hot., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Waagmi/Coffee_Souffle_with_chocolate_Sauce_recipe_edited.jpg, 10
Ingredients: salt,ginger,parangikai pumpkin,amchur (dry mango powder),asafoetida (hing),mustard oil,rice,mustard seeds,cloves garlic,yellow mustard seeds,cumin seeds (jeera),panch phoran masala,coriander powder

Himachali Pahari Auriya Kaddu Recipe - Himachali Tangy Pumpkin Sabzi, 1 teaspoon Amchur (Dry Mango Powder),Salt - to taste,4 cloves Garlic - finely chopped,2 teaspoons Panch Phoran Masala,1 teaspoon Coriander Powder (Dhania),1 teaspoon Mustard oil,2 teaspoon Rice,1 teaspoon Mustard seeds,1/4 teaspoon Asafoetida (hing),500 grams Kaddu (Parangikai/ Pumpkin) - cut into small chunks,1 inch Ginger - finely chopped,1/2 teaspoon Cumin seeds (Jeera),1 teaspoon Yellow mustard seeds, 45, Himachal, To begin making the Himachali Pahari Auriya Kaddu Recipe, soak the rice and mustard seeds in 1/4 cup water for about 15 minutes.Grind the soaked rice and mustard seeds into a coarse paste in the mixer and keep it aside.Heat a kadai with oil over medium heat; add cumin seeds, asafoetida and allow it crackle for few seconds.Stir in the garlic and ginger and saute for a few seconds.
Add the pumpkin, sprinkle a little salt and give it a stir.Cover the pan and cook the pumpkin for about 10 minutes till it becomes soft.Once the pumpkin is cooked, add spice powders including panch phoran masala, amchur, coriander powder along with ground rice and mustard paste and stir fry till the masala is coated to give a delicious tasting Pahari Auriya Kaddu.Once done, check the salt and adjust according to taste.
Transfer the Pahari Auriya Kaddu to a serving bowl and serve hot.Serve the Pahari Auriya Kaddu Recipe along with Whole Wheat Onion Stuffed Kulcha and Tadka Dal for your everyday meals.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Himachali_Style_Pahari_Auriya_Kaddoo_Recipe_Tangy_Pumpkin_Dry.jpg, 13
Ingredients: wheat brown bread,salt,ginger,butter brushing,coriander (dhania) leaves,paneer,red chilli flakes,pepper,mint leaves (pudina)

Baked Paneer Bread Pakora Recipe, Butter - for brushing,2 tablespoon Mint Leaves (Pudina) - finely chopped,200 grams Paneer (Homemade Cottage Cheese) - grated/crumbled,2 teaspoon Red Chilli flakes,Salt and Pepper - to taste,10 Whole Wheat Brown Bread - slices,1 teaspoon Ginger - grated,2 tablespoon Coriander (Dhania) Leaves - finely chopped, 40, Indian, To begin making Baked Paneer Bread Pakora Recipe, first prepare the bread by cutting the brown edges/crust.
With a rolling pin, gently roll the slices and keep them aside.Preheat the oven at 180 degrees centigrade.In a mixing bowl, combine together grated paneer, ginger, mint, coriander, chilli flakes, salt and pepper.
Mix them all well.
Keep the paneer mixture aside.To prepare the paneer bread pakora, take one rolled bread slice, place a tablespoon of the above paneer mixture slightly towards one of the edges of the slice.
Brush the other edges with little water to help seal the roll.
Gently and tightly seal the edges to make it a roll.
Similarly, make the other bread rolls.
You can proceed for baking the bread rolls.To bake the pakoras, place them on a baking tray.
Brush them with melted butter.Bake them in the preheated oven for 12 to 15 minutes or until they turn golden.
Turn off the oven and take the tray out.Serve Baked Paneer Bread Pakora Recipe with tomato sauce or Green Chutney and Adrak Chai Recipe.
You can even serve Baked Paneer Bread Pakora as a starter to your party meal made up of Cheese Garlic Naan, Masaledar Malai Chicken Curry Recipe - Spicy & Creamy Chicken Gravy or Nawabi Kofta Curry Recipe and Sheer Khurma Recipe - Seviyan or Vermicelli Kheer Pudding.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Farrukh_Aziz_Ansari/Baked_Paneer_Bread_roll.jpg, 9