anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,water,white hibiscus leaves,pepper,dosa rice,sunflower oil

Hibiscus (Chembaruthi) Neer Dosa Recipe, Sunflower Oil - for making dosa,Salt and Pepper - to taste,1 cup Dosa rice,100 grams White hibiscus leaves - cleaned and chopped,2 cups Water, 345, South Indian Recipes, To begin making the Hibiscus (Chembaruthi) Neer Dosa Recipe, first soak the rice over night or for at least 8 hours in water.Once soaked, using a mixer grinder blend the rice along with the hibiscus leaves to form a smooth dosa batter.
The batter should be of smooth flowing consistency so we can pour it in the tawa and swirl it to spread.
This will not be spread like a regular dosaAdd salt and pepper to taste.
You can also optionally grind it along with green chillies.
The Hibiscus (Chembaruthi) Neer Dosa is now ready to be made.
The Neer Dosa is made very similar to the Rava Dosa.To make the Hibiscus (Chembaruthi) Neer Dosa, we don’t spread it on the pan like a pancake or a regular dosa.
We pour the dosa batter on the hot pan and it will spread itself creating holes.Note: It is a good idea to use an iron pan, as the texture and the softness of the dosa comes out perfectly with an iron pan.To begin, make sure you have a greased and seasoned iron pan.
Grease and preheat the iron pan until it is sizzling hot.
When you sprinkle water on the pan; the water will sizzle and evaporate.Once you have the right heat on the pan; pour a ladle of the batter in a circular motion starting from the outer edges.
The batter will sizzle and flow to spread itself.
Fill in the batter where there are gap, but do allow the dosa to have a few tiny holes.
There is no need to sprinkle oil to cook the Hibiscus (Chembaruthi) Neer Dosa.The Neer Dosa cooks very quickly; when you notice the top of the dosa is no longer raw, the Neer Dosa is cooked.
The cooking process will take less than 30 seconds per dosa.Slide a flat spatula from the sides of the pan and fold the Neer Dosa into a half and then into another half to form a triangle.
Place the Hibiscus (Chembaruthi) Neer Dosa on a platter and continue to make Neer Dosa’s the similar way.Make sure you place the Hibiscus Neer Dosa away from each other when they are hot; as they tend to stick to each other.
Once they cool down, you can place them one on top of the other; into a covered bowl and serve warm.Serve the Hibiscus (Chembaruthi) Dosai along with Thenga Thogayal and a glass of Chickoo Banana Date Smoothie for a wholesome breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/thelifeinspire-gmail.com/Healthy_and_tasty_Hibiscus_Dosa.jpg, 6
Ingredients: baking powder,wheat flour,salt,sunflower oil,milk,water,carrot,baking soda,sugar,pumpkin seeds,vanilla,eggs,butter,cinnamon powder (dalchini)

Caramelized Carrots & Pumpkin Seeds Cake Recipe, 1-1/2 cups Carrots (Gajjar) - grated,1 teaspoon Baking powder,1/4 teaspoon Salt,1 teaspoon Vanilla Extract,1/3 cup Milk,2 Whole Eggs,1 tablespoon Butter,1/3 cup Pumpkin seeds - roasted,1/2 cup Sunflower Oil,1 cup Whole Wheat Flour,1/2 teaspoon Baking soda,1/2 teaspoon Cinnamon Powder (Dalchini),1 cup Sugar - powdered,2 tablespoons Water, 60, Continental, To begin making a Caramelized Carrots & Pumpkin Seeds Cake Recipe, firstly let us caramelize the carrots.In a pan, take 1/2 cup powdered sugar and 2 tablespoons of water.
Put it on low to medium heat and let it form a syrup.When the sugar syrup turns to an amber color reduce to the lowest flame possible, add butter and whisk vigorously.
Once combined, add the grated carrots and mix well.Let it cook for 5 minutes.
Turn off the flame and allow the carrots to cool.
Preheat the oven at 180 degrees and grease the cake pan with oil and dust with flour.
In a mixing bowl, sift flour, baking powder, baking soda, salt, cinnamon powder and keep it aside.
In a separate large bowl, crack open the eggs and remaining 1/2 cup sugar.
Beat using a whisk or a hand blender, until the mixture becomes pale and fluffy.
This will take about 5 minutes.
Next add in 1/2 cup oil, 1 teaspoon vanilla extract and beat until all ingredients are well combined.Now, add the cooled caramelized carrots and milk and mix at lowest speed if you are using a hand mixer, else fold the caramelized carrots slowly into the egg mixture.
Next, slowly add the sifted flour mixture and the pumpkin seeds and gently fold in.
Do not over mix.Pour the batter into the greased pan and bake at 180 degrees for about 25-30 minutes or until a toothpick inserted comes out clean.
To check if the cake is done is to insert a toothpick or a knife and if it comes out clean then the cake is done.This Caramelized Carrots & Pumpkin Seeds Cake Recipe can be served to kids as an after school snack along with Peanut Butter Oats & Banana Smoothie Recipe or can also be packed into their Snack boxes.
Serve Caramelized Carrots & Pumpkin Seeds Cake Recipe as a Tea Time cake along with a cup of Basil Tea or Masala Chai at tea time.
Or you could also serve it as a dessert sundae by topping this Warm carrot cake with Caramel Sauce Recipe and  a scoop of vanilla or butterscotch ice cream.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/navneet289-gmail.com/Caramelized_Carrots__Pumpkin_Seeds_Cake_Recipe.jpg, 14
Ingredients: italian,onion,classic mayonnaise (with eggs),parmesan cheese,butter,wheat brown bread wheat

Onion And Parmesan Toast Recipe, 6 tablespoon Parmesan cheese - grated,2 tablespoon Butter,4 Whole Wheat Brown Bread - whole wheat,6 tablespoon Classic Mayonnaise (With Egg),2 teaspoon Italian seasoning,2 Onion - cut lengthwise, 20, Continental, To begin making the Onion And Parmesan Toast, first spread butter over the bread slices and  grill the bread using a panini grill press or a pan.While the bread is getting grilled, mix mayonnaise and onions and keep aside.After the bread is grilled, remove the bread slices from the pan and spread 2 tablespoon mayonnaise onion mixture on the bread slices.Over this, spread 1 tablespoon grated parmesan cheese.
Microwave the onion and parmesan toast for 1 minute or until the cheese starts bubbling.Once done remove Onion And Parmesan Toast and garnish with Italian seasoning.Serve the Onion And Parmesan Toast along with masala chai for an evening snack.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Onion_And_Parmesan_Toast.jpg, 6
Ingredients: gram sugar,cashew nuts,gram khoya (mawa),ghee,thandai masala,cherry preserve jam glazing,green food colour,badam (almond),cardamom powder (elaichi),gram bottle gourd (lauki)

Black Cherry Glazed Thandai Burfi Recipe, 500 gram Bottle gourd (lauki) - grated,1 tablespoon Cashew nuts - chopped,100 gram Sugar,120 gram Khoya (Mawa),1/2 teaspoon Cardamom Powder (Elaichi),Green food colour - a pinch (optional),1/2 cup Cherry Preserve /Jam - for glazing,1-1/2 tablespoon Ghee,1-1/2 tablespoons Thandai Masala,1 tablespoon Badam (Almond), 55, Indian, To begin making Black Cherry Glazed Thandai Burfi Recipe, firstly heat a pan with clarified butter and add the grated bottle guard.Cook the bottle gourd for about 6-7 minutes or until it becomes soft.
Add in the required sugar and cook it until the mixture becomes dry.Once it is done, add mawa, thandai masala, chopped cashews, chopped almonds, cardamom powder and a pinch of green colour.
Make sure that you mix everything well.
(You can avoid the green colour)Meanwhile, grease an aluminium tray with ghee.
Pour this mixture in the tray and spread it evenly.Let it cool down for 3-4 hours.
After 3-4 hours, cut the pieces of your desired shape.
Spread cherry glazed spread on the burfi and garnish them with some chopped almonds.Serve Black Cherry Glazed Thandai Burfi to your friends and family as a dessert after your delicious meal of Jodhpuri Aloo, Boondi Raita, Palak Puri and Satvik Carrot Sprout Salad.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Waagmi_Soni/Black_Cherry_Glazed_Thandai_Burfi.jpg, 10
Ingredients: turmeric powder,salt,tomato,kasuri methi,green chilli,royal cumin compress,paneer,red chilli powder,celery,onion,oil,garlic,coriander powder,cumin seeds,garam masala powder

 Tawa Paneer Masala (Recipe In Hindi),  1/2 teaspoon garam masala powder, 1/2 teaspoon Teaspoon celery, 1 teaspoon Red Chilli Powder, 1 teaspoon coriander powder, 1 Teaspoon Green Chilli - finely chopped,3 cups Paneer - cut into pieces, 1 cup tomato puree, 1/2 teaspoon royal cumin - compress, 1/2 teaspoon Cumin seeds, 2 tablespoons cream, 1 teaspoon Kasuri Methi, 1/4 teaspoon Turmeric Powder, 2 teaspoons garlic - make a paste, Oil - As per use, 1/2 cup onion - finely chopped, Salt - as per taste, 50, North Indian Recipes, To make Tawa Paneer Masala, first prepare sari ingredients.
Put the paneer in a bowl.
Add turmeric powder, red chili powder, kasoori methi and salt.
Mix and keep aside for 20 minutes.
Now heat oil in a pan.
Fry the paneer on both sides.
Cook for 2 to 3 minutes and keep it aside.
Pour the remaining oil in a pan.
Add cumin and royal cumin to it.
Add onion after 15 seconds and cook till it becomes soft.
After it becomes soft, add garlic, chilli, coriander powder and mix.
Add tomato puree, celery and let it cook for 3 minutes.
Between the bitches After 3 minutes add paneer, cream, garam masala and mix.
Cook another 2 to 3 minutes.
After that turn off the gas and garnish with green coriander.
Serve Tawa Paneer Masala along with Tawa Paratha and Spinach Raita for day khan., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Tawa_Paneer_Masala_recipe.jpg, 15
Ingredients: salt,ginger,kasuri methi,yogurt,cloves garlic,lemon,chicken,oil,black pepper powder

 Easy Creamy Chicken Curry Recipe,  8 cloves garlic - finely chopped, 1 tbsp lemon juice, 1 tbsp oil, 2 cups yogurt,500 grams chicken - with bone, 1/2 cup cream, salt - as per taste, 1 tsp black pepper powder, 1 inch ginger - finely chopped, 1 tsp Kasuri methi, 42, North Indian Recipes, To make the creamy chicken curry recipe, first of all add chicken, lemon juice, salt, yogurt and all in a bowl.
Keep it aside for 1 hour.
Now heat oil in a pan.
After the oil is hot, add ginger, garlic, light water and cook it for 3 to 4 minutes.
After 3 to 4 minutes, add chicken pieces along with the remaining marination.
Cook for 5 minutes.
Turn the chicken over and let it cook for another 5 minutes.
Cover the chicken and let it cook on low heat for 25 minutes.
After 25 minutes remove the lid from the pan and mix well.
After the chicken is cooked add cream, black pepper powder and kasoori methi to it.
Mix it all and let it boil.
After boiling, turn off the gas and serve.
Serve the Creamy Chicken Curry Recipe with Tawa Paratha, Cumin Rice and Tomato Onion Cucumber Raita for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/foodcoworg-gmail.com/Easy_Creamy_Chicken_Curry.jpg, 9
Ingredients: baking powder,wheat flour,orange,water,baking soda,orange juice,sugar,vanilla custard,lemon,brown sugar (demerara sugar),condensed milk,jam (mixed fruit),sunflower oil

Whole Wheat Orange Honey Cake Recipe, 1 teaspoon Sugar,1 teaspoon Vanilla custard,1/4 cup Honey,1 teaspoon Baking powder,1 teaspoon Lemon juice,1/2 cup Water,2 teaspoon Sugar,1/2 cup Fresh orange juice,3 tablespoon Brown Sugar (Demerara Sugar),1 cup Condensed Milk,3 tablespoon Jam - (mixed fruit),1-1/4 cup Whole Wheat Flour,1/2 cup Sunflower Oil,1/2 teaspoon Baking soda,1 teaspoon Orange Zest (Rind), 55, Continental, To prepare Whole Wheat Orange Honey Cake Recipe, preheat Oven to 180 degrees Celsius.
Get prep with all other ingredients as well.Take whole wheat flour, baking powder and baking soda in a Mixing bowl and mix well.In another bowl, to condensed milk, add the remaining wet ingredients and mix well until combined.Now add mixed whole wheat flour, baking powder and baking soda into the wet ingredients and mix gently without lumps.Pour into an 8/9 inch Pan lined with parchment paper.
Bake for 30-35 minutes or until done.Once the cake is done, take out to let it cool completely.Meanwhile, prepare honey syrup by boiling water and sugar in a Saucepan until it becomes sticky.
Switch off flame.Once it cools down to luke warm, add honey, and mix well to get honey syrup.Now, for the topping of Orange Honey Cake, melt mixed fruits jam in a pan adding sugar.
Mix it on a low flame for a minute.Poke holes in the whole wheat cake randomly, and pour the prepared honey syrup.Spread melted mixed fruit jam evenly on the top and sprinkle desiccated coconut.The yummy Whole Wheat Orange Honey Cake Recipe is ready to be served during tea time with Masala Chai or with a scoop of vanilla ice cream., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Swathy_Nandhini_/whole_wheat_orange_honey_cake_recipe.JPG, 13
Ingredients: baking powder,wheat flour,salt,cinnamon powder (dalchini),pistachios,butter cold,baking soda,orange juice canned,almond meal (badam powder),vanilla,badam (almond),condensed milk,buttermilk,walnuts,sunflower oil

Eggless Whole wheat And Orange Almond Cake Recipe, 1/4 cup Walnuts - diced,1 teaspoon Baking soda,1 tablespoon Baking powder,1 cup Badam (Almond) - sliced or blanched,1/2 tablespoon Vanilla Extract,1/2 cup Almond Meal (Badam Powder),1-1/2 cups Whole Wheat Flour,50 grams Butter - cold,1/2 cup Fresh orange juice - fresh or canned,2/3 cup Sunflower Oil,1/2 cup Condensed Milk,1/4 cup Pistachios,1/2 cup Buttermilk,pinch Salt,1/2 teaspoon Cinnamon Powder (Dalchini), 45, Continental, To begin making the Eggless Whole Wheat And Orange Almond Cake, firstly sift the flour with baking soda, salt and baking powder.
Cream the butter and oil.
Add the almond meal and mix everything well.Pre-heat an oven to 180 degree C, line a cake pan and grease/line with parchment.The next step is to mix the liquids.
Mix buttermilk, orange juice, condensed milk and oil, vanilla essence and cinnamon together in a mixing bowl.Add the above flour mixture and some of the nuts in the liquid.
Make sure that everything is mixed well.Transfer the lumpy mass into a cake pan and top it with chopped almond.Bake for 30 mins or till done.
After 30 minutes, cool the cake for a few minutes and it is ready to be served.Enjoy the Eggless Whole Wheat And Orange Almond Cake with hot Masala chai and Carrot and Peas Sandwich during your tea time., https://www.archanaskitchen.com/images/archanaskitchen/8-Collections/Eggless_Wholewheat_and_Orange_Almond_Cake.jpg, 15
Ingredients: tomato,green chillies,salt,arhar dal (split toor dal),tamarind water,coconut,mustard seeds,asafoetida (hing),curry leaves,dry red chilli,cumin seeds (jeera),coconut oil,turmeric powder,sambar powder

Kerala Cheriya Ulli Sambar Recipe, 3 Green Chillies,1/4 cup Fresh coconut,1 tablespoon Sambar Powder,1/2 teaspoon Mustard seeds,Salt - to taste,1/2 cup Arhar dal (Split Toor Dal) - soaked for 15 minutes,1/4 teaspoon Cumin seeds (Jeera),1 cup Tamarind Water,2 tablespoon Coconut Oil,3 Dry Red Chilli,2 Tomatoes - quartered,12 Shallots - peeled & quartered,1 tablespoon Fresh coconut - grated,1/4 teaspoon Asafoetida (hing),1/4 teaspoon Turmeric powder (Haldi),5 Curry leaves, 40, Karnataka, To start making Kerala Cheriya Ulli Sambar, in a pressure cooker add dal with a cup of water and turmeric powder.
Pressure cook the dal for a couple of whistles.
After a couple of whistles, turn the heat to low and simmer for 2 to 3 minutes and turn off the heat.
Allow the pressure to release naturally.
Once the pressure is released, open the cooker and mash the dal with a potato masher or whisk the dal to make it lightly smooth.
Next in a small pan over medium heat, roast the coconut for a few minutes and grind it into a smooth paste.
Keep aside.In a saute pan add a tablespoon of coconut oil and add shallots/small onions with a little salt, curry leaves, green chili and saute until translucent and slightly brown.
Add the tomatoes, turmeric powder, sambar powder,salt and tamarind water to the onion mixture and bring this sambar mixture to a boil Turn the heat to low and simmer the ulli sambar mixture for about 3 to 4 minutes.After  few minutes, add the whisked dal and the coconut paste and give it a stir.
Bring the mixture to a simmering boil for another 3 to 4 minutes.
Check the salt and spice levels and adjust to suit your taste.Transfer the Ulli Sambar to a serving bowl.
The final step is to make the seasoning.
In a small tadka pan, heat  a teaspoon of coconut oil.
Add the mustard seeds and allow it to crackle.
Add the remaining ingredients and roast for about a minute until the aromas come through.Pour the seasoning to the Ulli Sambar, add the chopped coriander leaves and give the sambar a stir.Serve the Kerala Cheriya Ulli Sambar along with hot steamed rice, topped with ghee and a vegetable like Kerala Vendakkai Thoran., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Divya_Shivaraman_/Kerala_Cheriya_Ulli_Sambar.jpg, 14
Ingredients: cucumber,salt,orange,chaat masala powder,lemon ( needed),papaya,peanuts (moongphali),pomegranate fruit kernels,pepper

Papaya Orange Pomegranate Salad Recipe With Roasted Peanuts, 1/4 cup Roasted Peanuts (Moongphali) - crushed or whole or halved,Chaat Masala Powder - (optional),2 Oranges - peeled and diced,1 Cucumber - peeled and diced or chopped,1 teaspoon Honey,1/4 cup Fresh Pomegranate Fruit Kernels,Salt and Pepper - to taste,1 cup Papaya - peeled and diced into chunks,2 teaspoons Lemon juice - (add more if needed), 20, Continental, To begin making Papaya Orange Pomegranate Salad Recipe With Roasted Peanuts, we will first prepare the fruits and keep them ready.In a large bowl add all the ingredients listed and give it a toss with a your fingers.
Add the chaat masala if needed.Check for the salt levels, add chaat masala if you like and serve the fruit salad immediately.Serve Papaya Orange Pomegranate Salad Recipe With Roasted Peanuts as a snack or as a light lunch or dinner along with Light And Healthy Spinach Soup Recipe and Garlic Bread With Herb Butter Recipe., https://www.archanaskitchen.com/images/archanaskitchen/World_Salads/Papaya_Orange_Pomegranate_Peanut_Salad-1.jpg, 9
Ingredients: assam tea leaves,ginger,water,lemon

Ginger Lemon Black Tea Recipe, 1 inch Ginger - grated,2 teaspoons Assam tea leaves,Honey - to taste (optional),1 Lemon - juiced,2 cups Water, 10, Indian, To begin making Ginger Lemon Black Tea Recipe, take a saucepan and start heating water on a medium heat.Once the water starts boiling, add the grated ginger and assam black tea leaves.After a minute more of boiling, turn off the heat and then add the lemon juice.
Keep it covered for a minute.Strain the tea into the tea cups.Add honey to taste (only as a sweetener, you can completely skip it), give it a swirl and serve.Serve and enjoy this simple Ginger Lemon Black Tea Recipe with a Oatmeal Cranberry Cookie Recipe or with Phool Makhana for your evening tea., https://www.archanaskitchen.com/images/archanaskitchen/beverages/Ginger_lemon_tea_recipe.jpg, 4
Ingredients: salt,yellow moong dal (split),ginger,amchur (dry mango powder),ghee,red chilli powder,cloves garlic,mooli ke patte (radish greens) bunch,dry red chillies,cumin seeds (jeera),turmeric powder,sunflower oil

Moong Dal With Radish Greens Recipe, 1 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 inch Ginger - grated,1 teaspoon Red Chilli powder,Mooli Ke Patte (Radish Greens) - a bunch,2 Dry Red Chillies,1 tablespoon Ghee,2 tablespoons Sunflower Oil,3 cloves Garlic - finely chopped,1 cup Yellow Moong Dal (Split),1 teaspoon Amchur (Dry Mango Powder), 51, Indian, To prepare the Moong Dal With Radish Greens recipe, begin by cleaning and washing the moong dal.
Soak it in water for 10-15 minutes.Meanwhile wash the radish greens well and chop them finely.Next, in a pressure cooker heat a teaspoon of cooking oil over medium heat.
Once oil is hot enough add the chopped garlic and grated ginger.
Stir fry on low heat till garlic turns light brown in color.Add the soaked moong dal along with turmeric powder, red chili powder, mango powder and 2 cups of water and stir to combine.
Close the lid of the pressure cooker and let the moong dal cook over medium heat for 2 to 3 whistles.
Turn off the heat.
Allow the pressure to release naturally.While the dal is cooking in the pressure cooker, in a pan heat a teaspoon of oil over medium heat.
Add the chopped radish greens and cook until the greens are wilted and cooked through.
Turn off the heat and keep aside.Once the pressure has released, open the lid of the pressure cooker and gently mash the dal with the back of the spoon.
This will help thicken the moong dal.
Add the cooked radish greens and stir to combine.
Check the salt and spice levels and adjust to suit your taste.The last step is to temper the dal.
In a tadka pan, heat some ghee on medium heat.
When it is warm, add the cumin seeds.
Once they crackle, add the red chilli, roast the chillies for a few seconds and turn off the heat.Pour the tadka over the dal and stir to combine.
Serve Moong Dal With Radish Greens hot along with phulkas, rice and salad.
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Ingredients: salt,nutmeg powder,cauliflower (gobi),milk,cheddar cheese,pepper,parmesan cheese,flour (maida),wheat bread crumbs,butter

Cauliflower Au Gratin Recipe - French Style Cauliflower & Cheese Bake, 1 Cauliflower (gobi) - cut into florets,1 cup Cheddar cheese - grated,2 tablespoons All Purpose Flour (Maida),Salt and Pepper - as needed,1/2 cup Whole Wheat Bread crumbs,2 cups Milk,4 tablespoons Butter,1/2 teaspoon Nutmeg powder,1/2 cup Parmesan cheese, 75, Continental, To begin making the Cauliflower Au Gratin Recipe, first place a pot of water on a medium heat.
Bring it to boil, add a dash of salt and drop the chopped cauliflower into it.
Blanch the florets till they have softened.Strain them in a colander and keep aside for later use.Next, place a non stick pan on the heat.
Melt the butter in it, and add flour.
Turn the heat down and keep stirring so asto avoid any lumps.When the flour smells toasted and comes together evenly with the butter, pour in the milk and keep stirring to break the lumps.
Cook for 10-12 minutes till the white sauce thickens and gets glossy.Take the white sauce off the hear and add half cup of cheddar cheese, 1/2 cup parmesan cheese, nutmeg powder and season with salt and pepper to taste.Pour half the white sauce into a glass or ceramic oven safe baking dish baking casserole and top with the blanched cauliflower florets.Pour the remaining white sauce over the cauliflower florets.Combine the remaining half cup of cheddar cheese and bread crumbs and sprinkle all over the cauliflower generously.Melt 2 tablespoons of butter and drizzle all over the breadcrumbs and place the dish to bake at 200 degrees C for 20-25 minutes until the top is crusty and golden.Take the dish out, allow it to cool only slightly and serve warm,Serve the Cauliflower Au Gratin Recipe along with a No-Mayo Potato Salad to make a hearty but simple meal., https://www.archanaskitchen.com/images/archanaskitchen/World_Main_Course/Cauliflower_Au_Gratin_Recipe_French_Style_Cauliflower_and_Cheese_Bake-1.jpg, 10
Ingredients: walnuts choco chips caramel chips,chocolate wafers coffee flavoured wafer biscuits,chocolate chips semi sweet,vanilla,condensed milk

No Bake Fudge Brownies Recipe, 1 cup Walnuts - or choco chips or caramel chips,1 teaspoon Vanilla Extract,1 1/2 cups Chocolate wafers - or coffee flavoured wafer biscuits,1 3/4 cups Condensed Milk,1 1/2 cups Chocolate chips - semi sweet , 135, Continental, We begin making the No-Bake Fudge Brownies by melting the chocolate in a saucepan or a microwave.Add the condensed milk, wafer biscuits, half of the walnuts and vanilla essence.
Give it a stir and mix well.
Pour the fudge mixture into a non stick or lined 8 inch square pan and press it evenly.Press the remaining walnuts on the top of fudge brownies.
Allow it to firm up by letting it cool to room temperature.Once it is done, cut the brownies into 2 inch square and chill it in the refrigerator for some more time before serving.
Serve No Bake Fudge Brownies as a Dessert after your delicious meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sheetal_Bhatt/No_Bake_Fudge__Brownies.jpg, 5