anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,eggs,milk,wheat berries wheat,flour (maida),butter

How to Make Homemade Flat Noodles With Egg Recipe, 1 cup All Purpose Flour (Maida),1 Whole Egg,1/2 cup Milk,1 tablespoon Salt,1/2 cup Wheat Berries/ Whole Wheat,1/4 cup Butter - melted, 40, Chinese, To begin making the Homemade Flat Noodles with Egg Recipe, add both the flour and melted butter into a mixing bowl and start mixing it up.Once the flour is crumbled enough, you can break an egg and add salt.
 Slowly mix the flour and combine it together.
Add ¼ cup milk and knead well to form a soft dough and a non-sticky dough.Rest the dough in the same bowl with a damp cloth over it and place it in a warm place.After 30 minutes, take the dough out and start kneading it again.
Pinch out a small sized dough.Dust some flour on your working surface, start rolling the dough to as much thin as possible.Once the dough is rolled very thin, using a knife, cut them into thin strips and keep it aside.Heat a sauce pan with enough water to boil, once the water starts to boil, slowly add the cut noodles into the boiling water.Cook the noodles for at least 5 minutes and take them out using a skimmer and add it into a bowl and drizzle some oil.
Toss the noodles well with oil.Repeat till the dough is done and you can use these freshly cooked noodles for making tossed noodles.
Serve the Homemade Flat Noodles with Egg Recipe along with chicken manchurian, soup by the side to make it a complete meal for your Sunday Lunch.
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Ingredients: salt,red wine vinaigrette,virgin olive oil,figs,feta cheese,cucumber,dijon mustard,cherry tomato,spinach leaves (palak),pepper

Spinach Fig & Cherry Tomatoes Salad with Red Wine Vinaigrette Recipe, 1 teaspoon Dijon Mustard,1 Cucumber - peeled and sliced,5 Fresh Figs - cut into quarters,Salt and Pepper - to taste,10 Cherry tomatoes - cut into half,1 cup Spinach Leaves (Palak) - torn,1/4 cup Extra Virgin Olive Oil,50 grams Feta Cheese - crumbled,1/4 cup Red Wine Vinaigrette, 15, Continental, To begin making the Spinach, Fig, Cherry tomatoes with Red Wine Vinaigrette Recipe we will keep all the fresh ingredients - Torn spinach leaves, figs, cherry tomatoes and sliced cucumbers ready in a mixing bowl.In a separate bowl, we will make the dressing for the salad.
Mix in all the above salad ingredients mentioned in the list for dressing - red wine vinaigrette, dijon mustard, olive oil, salt and pepper.
 Whisk the salad dressing ingredients until the olive oil and red wine vinaigrette are well combined.
Drizzle the dressing on top of the mixed fresh Spinach, Fig, Cherry tomatoes and give it a toss.
Place the salad onto a platter and sprinkle the feta cheese over the top and serve chilled.Serve the Spinach, Fig, Cherry tomatoes with Red Wine Vinaigrette along with Penne Pasta in Spinach Basil Sauce or Quick Roasted Vegetable Bread Pizza for a special weekend dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Spinach_Fig_Cherry_tomatoes_with_Red_Wine_Vinaigrette_Recipe.jpg, 10
Ingredients: yellow bell pepper (capsicum),salt,green bell peppers,red bell pepper (capsicum),cumin powder (jeera),tomato,sunflower oil,paprika powder,tortillas,sour,guacamole,onion,tomato salsa,thyme leaves,rajma (large kidney beans),black pepper powder,cheddar cheese,dried oregano

Mexican Vegetarian Fajitas Recipe, 1 teaspoon Cumin powder (Jeera),1 tablespoon Dried Thyme Leaves,Tomato Salsa - to serve,Salt,2 teaspoon Paprika powder,1 Yellow Bell Pepper (Capsicum) - sliced,1 cup Rajma (Large Kidney Beans) - soaked overnight,Salt - to taste,2 tablespoon Paprika powder,Sour cream - to serve,4 Tortillas - to serve,1 Onion - sliced,Guacamole - to serve,2 Tomatoes - chopped,2 tablespoon Cumin powder (Jeera),1 Green bell peppers - sliced,1 Red Bell pepper (Capsicum) - sliced,Sunflower Oil,Cheddar cheese - to serve,1 teaspoon Black pepper powder,1 teaspoon Dried oregano, 35, Mexican, To begin making the Mexican Veg Fajitas Recipe,To make the Stir Fried Beans Pressure cook the rajma that is soaked overnight in a pressure cooker for 6-7 whistle.
Allow the pressure to release naturally when done.
Heat a flat skillet on medium heat, add oil, saute the onions till it gives a nice golden color.
Add in chopped tomatoes and sprinkle some salt, cook until it turns slightly mushy.
Once the tomatoes are half done , add spice powders like paprika, pepper powder, cumin powder salt to taste and give it a toss.
Add in the cooked rajma beans along with any water left.
Cook in simmer for at least 10 minutes until the water evaporates and it thickens.
Your stir fried beans are ready.
To make the Fajitas We will heat a grill pan on medium heat.Add garlic and sauté till they soften.
Add in onions, bell peppers and toss it well till it gets nice charred color on them.Add spice powders like cumin, pepper, paprika, thyme and salt to taste.
Give it a toss and cook for another 5 minutes and serve on a sizzler plate.Serve the Mexican Veg Fajitas Recipe can be had along with Spicy Mexican Salsa,  Sour Cream , Mexican Style Frijoles Refritos Recipe (Refried Beans Recipe), Homemade Nachos to make it a complete meal.
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Ingredients: salt,capsicum (green),oil brush,red chilli powder,green onion,potatoes,rice flour,wheat flour maida

Instant Baked Potato Tikki Recipe - Instant Baked Aloo Tikki Recipe,  1 capsicum (green) - finely chopped, salt - 1 teaspoon, 3 tablespoons wheat flour - or maida, as per taste Red chili powder, oil - to brush, 2 tablespoons rice flour,4 potatoes - tightly, 2 green onions - finely chopped, 15, Indian, To make instant baked potato tikki recipe, first peel and tighten the potato.
Cut the rest of the sari vegetable also.
In a mixing bowl, add potatoes, green onions, capsicum, salt and keep it in the hands, take out the water.
Now add wheat flour and rice flour and mix it well.
Now add red chili powder to it and mix.
Take 2 tablespoons mixture and make a tikki with the help of your hands.
Now place them on a baking tray with parchment paper.
Preheat the oven to 220 degrees Celsius.
Apply a little oil on the tikki and bake for 10 to 20 minutes.
Serve instant baked potato tikki in the evening with masala tea or filter coffee., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/anu.mallajosyula-gmail.com/Instant_Baked_Aloo_Tikki_recipe_edited.jpg, 8
Ingredients: tomato,salt,cumin powder (jeera),ginger,fennel seeds (saunf),methi leaves (fenugreek leaves),red chilli powder,cloves garlic,black peppercorns,onion,cinnamon stick (dalchini),turmeric powder,chicken bs,garam masala powder,sunflower oil

Methi Murgh Recipe - Chicken with Fenugreek Leaves, 200 grams Chicken - with bones,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin powder (Jeera),1 inch Ginger - chopped,1 inch Cinnamon Stick (Dalchini),2 teaspoon Garam masala powder,Salt - to taste,2 Onions - sliced,1 teaspoon Fennel seeds (Saunf),2 cloves Garlic - crushed,2 Tomatoes - chopped,1 cup Methi Leaves (Fenugreek Leaves) - washed,2 teaspoon Red Chilli powder,Sunflower Oil - as required,1 teaspoon Whole Black Peppercorns, 55, North Indian Recipes, To begin making the Methi Murgh Recipe, we will first heat oil in a heavy bottomed pan.Add cinnamon stick, shahi jeera and peppercorns, allow it to splutter for few seconds.
Add in ginger and garlic and cook until it softens.
This will take about 2 minutes.Add chopped onions and saute till they turn golden brown.
Add tomatoes and sprinkle with little salt and cook till they turn mushy.Add washed and cleaned chicken pieces, turmeric powder, garam masala powder, cumin powder, red chilli powder and let it cook for about 8 to 10 minutes.Add cleaned fenugreek leaves and add about 1/2 cup of water, cover it with the lid and allow the chicken to cook for some more time.Open the lid and keep cooking until the water has evaporated and you are left with a thick gravy.Serve the Methi Murgh Recipe along with Tawa Paratha and Burani Raita to make a delicious meal for your dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Methi_Murgh_Recipe_Chicken_with_Fenugreek_Leaves_Recipe.jpg, 15
Ingredients: salt,yellow moong dal (split),drumstick leaves (moringamurungai keerai),asafoetida (hing),coconut,mustard seeds,curry leaves,dry red chillies,onion,cumin seeds (jeera),sambar powder,sunflower oil

Drumstick Spinach Fry With Moong Dal Recipe, 3 cups Drumstick Leaves (Moringa/Murungai Keerai),Salt - as required,3 tablespoons Fresh coconut - grated,4 Dry Red Chillies,2 sprig Curry leaves,1 teaspoon Cumin seeds (Jeera),3 tablespoons Yellow Moong Dal (Split),1 Onion - chopped,1 teaspoon Mustard seeds,Asafoetida (hing) - a pinch,1 teaspoon Sambar Powder,2 tablespoons Sunflower Oil, 25, South Indian Recipes, To begin making Murungai Keerai Poriyal With Moong Dal Recipe, wash the moong dal and add it to a pot of water and cook it.
Once it comes to slightly mashable consistency, drain excess water and keep aside.Wash the drumstick leaves as well and keep aside.
In a heavy bottomed pan, warm a tablespoon of oil.
Once oil is heated, add mustard seeds and cumin seeds.
Once the seeds start crackling, add dry red chillies and curry leaves.
Add in chopped onion and saute well until translucent.
Pour little water and add the drumstick leaves to it.
Place a lid on the pan and cook for a minute.
The leaves are cooked when they start wilting.
Now add salt, asafoetida and sambar powder.
Mix all the ingredients well.
Next add in the cooked moong dal and cook until all the water in the pan evaporate.
Turn off the flame.
Finally add grated coconut and mix well.
Serve Murungai Keerai Poriyal along with Vengaya Sambar, Mixed Vegetable Poricha Kootu Recipe and Steamed Rice  for a sumptuous weekend meal.
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Ingredients: cashew nuts,salt,coriander (dhania),ginger,coconut,raisins,lemon,sugar,peanuts (moongphali),arrowroot flour corn flour,potato (aloo),wheat bread crumbs sesame seeds poppy seeds even rajgira laas,green chillies,butter,garam masala powder

Farali Pattice Recipe - A Popular Fasting Food, 1 tablespoon Sugar,2 tablespoons Raisins - finely chopped,3 to 4 Potatoes (Aloo) - boiled,Salt - to taste,1 inch Ginger - grated,1/2 teaspoon Garam masala powder,2 Green Chillies - finely chopped,1 tablespoon Cashew nuts - finely chopped,1 tablespoon Butter,1 cup Whole Wheat Bread crumbs - or sesame seeds or poppy seeds or even  rajgira lahyas,1/4 cup Fresh coconut - grated,Coriander (Dhania) Leaves - small bunch,1/4 cup Roasted Peanuts (Moongphali) - coarsely powdered,1/4 cup Arrowroot flour - or corn flour,1 Lemon - juiced, 60, Gujarati Recipes﻿, To begin making the Farali Pattice, into a bowl we will first combine all the ingredients for the filling and bring them together to form a nutty dough.In another bowl combine the potato, arrowroot powder and butter together to form potato dough.To make the filling in a mixing bowl combine the roasted peanuts, freshly grated coconut, sugar, lemon juice, raisins, cashew nut, green chillies, grated ginger, garam masala powder and a small bunch of coriander leaves, finely chopped.
Mix well to combine.
Divide the potato mixture and the filling mixture each into 8 equal portions.
Grease your palm with oil and flatten a portion of the potato mixture on your palm and place a portion of the filling mixture in the centre.Bring together the edges to seal.
Roll the filled potato balls between the palms of your hands to a round shape and set aside.
Repeat the above procedure with the remaining potato and filling and make the pattice.Now we will prepare to bake the Farali Pattice in the oven.
 So for that first preheat the oven to 180 C.Roll the filled farali pattice on the bread crumbs (or sesame seeds or poppy seeds or even  rajgira lahyas) until it is well coated on all sides and place these filled potato balls on a cookie sheet lined with parchment paper.Place the bread crumb coated pattice in the oven and bake for 30 minutes, until crust turns golden and crisp evenly on all sides.Take the patties out from the oven place them on the serving platter.Serve the Farali Pattice as a fasting food during Healthy Appetizer for your parties.Serve Farali Pattice Recipe along with Green Chutney and Adrak Chai.
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Ingredients: tomato,green chillies,cumin powder (jeera),ginger,button mushrooms,salt,ghee,cloves garlic,cinnamon stick (dalchini),cumin seeds (jeera),turmeric powder,spinach leaves (palak),garam masala powder

Palak Mushroom Makhani Recipe - Creamy Spinach & Mushroom, 1 Tomato - chopped or pureed,1 teaspoon Cumin powder (Jeera),1 inch Cinnamon Stick (Dalchini),500 grams Spinach Leaves (Palak) - washed and chopped,1 teaspoon Garam masala powder,Salt - to taste,200 grams Button mushrooms - quatered,2 Green Chillies - slit,2 cloves Garlic - finely chopped,2 inch Ginger - finely chopped,1 tablespoon Ghee,1/4 teaspoon Turmeric powder (Haldi),2 tablespoons Fresh cream,1/2 teaspoon Cumin seeds (Jeera), 40, North Indian Recipes, To begin making the Palak Mushroom Makhani Recipe, we will first steam the washed and chopped spinach.Add the chopped spinach, tomatoes, green chillies, ginger and garlic into the pressure cooker, add 2 tablespoons water and pressure cook for one whistle.
After the first whistle, release the pressure immediately by running it under cold water.
This helps to retain the fresh green color of the spinach/ palak.Once cooked allow the palak to cool completely and then pulse it in your blender, with almost no water.
You can also choose to mash the spinach with a masher to give it a different texture as well.Melt the ghee in a frying pan on medium heat; add cumin seeds and the cinnamon stick.
Saute the ingredients for a few seconds.
 Stir in the turmeric powder and sauté for a few seconds and add the mushrooms.Roast the mushroom, along with a little salt until just about cooked.
Stir in the garam masala as well and saute for a few seconds.Once the mushrooms are cooked, add the cooked palak puree, the fresh cream, any more salt if required.
Give the Palak Mushroom Makhani a brisk boil for about 2 to 3 minutes and turn off the heat.
Transfer the Palak Mushroom Makhani to as serving bowl and serve hot.Serve the Palak Mushroom Makhani Recipe along with hot Phulkas smeared with ghee, Jeera pulao and a raita for lunch or dinner.
You can also pack the Palak Mushroom Makhani Recipe along with Phulkas into a kids lunch box., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Palak_Mushroom_Gravy_Recipe_Spinach_Mushroom_Curry_.jpg, 13
Ingredients: salt,coriander (dhania) leaves,coconut,mustard seeds,gram dal (pottukadalai),asafoetida (hing),curry leaves,sugar,white urad dal (split),dry red chillies,tamarind paste,green chillies,sunflower oil

Kadale Chutney Recipe - Fried Gram Chutney, 1/4 cup Coriander (Dhania) Leaves,1 cup Fresh coconut - grated,2 Green Chillies,Sugar - A pinch,1/2 teaspoon Mustard seeds,1 teaspoon White Urad Dal (Split),Salt - to taste,1 tablespoons Tamarind Paste,1/4 cup Roasted Gram Dal (Pottukadalai),1 tablespoon Sunflower Oil,pinch Asafoetida (hing),2 Dry Red Chillies,1 sprig Curry leaves, 20, South Indian Recipes, To begin making the Kadale Chutney recipe, grind all the ingredients listed under ‘For chutney’ like the coconut, coriander leaves, roasted gram, tamarind paste, salt and sugar into a paste in a mixer grinder.
Make sure that the chutney is not too fine but a little coarse.Transfer the Kadale Chutney to a serving bowl and keep aside.For the temperingHeat a teaspoon oil in a tadka pan and add mustard seeds and asafoetida.
Once the mustard seeds crackle, add the urad dal, dry red chillies and curry leaves and saute till the curry leaves turn crisp.Once done turn off the heat and add the tempering to the Kadale Chutney bowl and serve.Serve Kadale Chutney with Homemade Soft Idlis or Masala Dosa and Beetroot Sambar for a delicious South Indian meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/Kadale_Chutney__Fried_Gram_Chutney.jpg, 13
Ingredients: ginger,mustard seeds,coconut,idli rice,sesame (gingelly) oil,curry leaves,white urad dal (split),dry red chillies,peanuts (moongphali),green chillies

Homemade Thengai Sevai Recipe - Coconut Idiyappam Recipe, 1/4 cup Roasted Peanuts (Moongphali),1 teaspoon White Urad Dal (Split),2 sprig Curry leaves,1 teaspoon Mustard seeds,1/2 cup Fresh coconut - grated,2 Green Chillies - finely chopped,2 tablespoons Sesame (Gingelly) Oil,2 inch Ginger - finely chopped,2 cups Idli Rice,2 Dry Red Chillies - broken, 160, South Indian Recipes, To begin making Thengai Sevai/ Idiyappam Recipe, first wash and soak the rice in water, such that the rice is completely immersed in water.Let it soak for about 2 hours.
Transfer to a mixer and grind to get a smooth paste.
It must be of semi-thick pouring consistency and not of a liquid consistency.The next step is to make the steamed dumplings/ idli and then the make the idiyappam /sevai in the sevai maker.Place the sevai/ idiyappam batter in greased idli molds and steam for 10 minutes.
Once the rice idlis are steamed we will make the sevai.The batter will begin to leave the sides of the pan and will form a thick shiny big ball of dough.
This process will take about 15 to 20 minutes.The next step is the press the hot idlis in the sevai/ idiyappam maker or the sevai maker or a press, also called as sevai nazhi.This is the most crucial stage.
The idlis should be hot when you press to make the noodles.
If it turns cold you will not be able to press the dumplings to get the noodles.Proceed to hot press one at a time by turns the wheels of the sevai nazhi to get the uber soft noodles.Continue till you are done with all the sevai idli.
Transfer the sevai to a large bowl as and when you finish.
You sevai is now ready to be flavoured or eaten.The final step is to make the Thengai Sevai Recipe.Heat a kadai and add the oil.
Add the mustard and allow it to crackle.
Add the green chillies, ginger, peanuts, curry leaves and saute for a few seconds.Now add the freshly grated coconut and the steamed rice sevai/idiyappam and give the Thengai Sevai a quick stir.
Stir until well combined.Check the salt and spice levels and adjust to suit your taste for the Thengai Sevai/ Idiyappam recipe.Serve the Thengai Sevai/ Idiyappam for breakfast, a teatime snack or even for dinner along with Coconut Chutney or Mor Kuzhambu., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Breakfast_Tiffins/Homemade_Thengai_Sevai_Recipe_-_Coconut_Idiyappam_Recipe-1_1600.jpg, 10
Ingredients: bananas,water,walnuts pound,curd,cinnamon powder (dalchini)

Banana Yogurt and Walnut Smoothie Recipe, 1 cup Curd (Dahi / Yogurt),2 teaspoon Cinnamon Powder (Dalchini),Water - as required,2 tablespoon Honey,4 Ripe Bananas - peeled and chopped,6 Walnuts - pound, 15, Continental, To begin making the Banana Yogurt and Walnut Smoothie Recipe by add the ripe bananas, curd, cinnamon powder and honey into a blender and blend well to form smooth mixture.
Adjust the consistency if required by adding water into the banana smoothie mixture.Pour the Banana Yogurt Smoothie into a glass and sprinkle walnuts on top and serve.Serve the Banana Yogurt and Walnut Smoothie Recipe  as a healthy way to start your Breakfast Meal along with an Omelette or Scrambled Egg Sandwich Recipe With Cucumber.
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Ingredients: coriander (dhania) leaves,tomato,salt,ginger,cinnamon,cloves garlic,water,onion,chicken,green chillies can also reduce,coriander powder,lemon,oil

Green Chilli Chicken Fry Recipe - Green Chilli Chicken Fry Recipe,  Salt - as per taste,500 grams of chicken - cut it, 2 inch ginger, 2 onions, 1 tbsp coriander powder, water - as per use, 7 cloves garlic, 18 green chillies - can also reduce, 1 inch cinnamon, 4 long, 2 tablespoons green coriander, 2 tsp oil, 3 tomatoes, 1/2 lemon, 40, Indian, To make green chili chicken fry, first wash and dry the chicken thoroughly.
Now add chicken, 1 teaspoon salt, lemon juice and mix in a bowl.
Cover and keep it in the fridge for 30 minutes.
Now in a mixer grinder, add green chili, ginger, garlic, coriander, onion and grind them.
Keep it separately.
Now in this mixer grinder add some water with tomatoes and grind it.
Keep it separately.
Now heat oil in a pan.
After the oil is heated, add long, cinnamon, green chilli paste and cook it for 2 minutes.
After 2 minutes, add the chicken and cook until the chicken changes its color.
Now add tomato puree to it and cook it for 3 to 4 minutes.
Add coriander powder, salt and cook for 5 minutes.
After 5 minutes, add 1/2 cup of water and cook the chicken till the chicken is cooked well.
Serve.
Serve Green Chilli Chicken Fry Recipe along with Dal Fry and Rice for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/jyothir/Green_Chili_Chicken_Fry.jpg, 13
Ingredients: salt,ginger,amchur (dry mango powder),cloves garlic,pearl onion (sambar onion),peanuts (moongphali),coriander powder,beetroot,turmeric powder,green chillies,sunflower oil

Beetroot Moong Phali Sabzi Recipe-Beetroot Stir Fry with Roasted Peanuts, 10 Pearl onions (Sambar Onions) - finely chopped,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1/2 teaspoon Amchur (Dry Mango Powder),4 cloves Garlic - finely chopped,1 teaspoon Coriander Powder (Dhania),2 Green Chillies - finely chopped,1/2 cup Roasted Peanuts (Moongphali) - crushed,3 Beetroot - peeled and diced small,1 teaspoon Sunflower Oil,1 inch Ginger - finely chopped, 30, North Indian Recipes, To begin making the Beetroot Moong Phali Sabzi Recipe, first prep all the ingredients and keep them ready.Add the beetroot into the pressure cooker, add 3 tablespoons of water, salt and pressure cooker for 2 whistles and turn off the heat.
Allow the pressure to release naturally.Heat oil in a stir fry pan; add the onion, ginger, garlic, green chillies and saute until the onions are softened.
Add the turmeric powder, the amchur powder, coriander powder and cooked beetroot.Saute until all the ingredients are combined for a couple of minutes.Once done, stir in the roasted moong pahli (roasted peanuts) and check the salt to taste.Turn off the heat and transfer Beetroot Moong Phali Sabzi to as serving bowl.Serve the Beetroot Moong Phali Sabzi along with Lobia Masala, Phulka, Green Chutney and a Hesarukalu Bele Kosambari Recipe for a wholesome lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/admin/Beetroot_Moong_Phali_Sabzi_Recipe_Beetroot_Stir_Fry_with_Roasted_Peanuts.jpg, 11
Ingredients: black peppercorns,byadagi dried chillies,dry red chillies,coriander (dhania) seeds,cumin seeds (jeera),turmeric powder

Mangalorean Style Bafat Pito Recipe-Bafat/Bafad Spice Mix Powder, 2 tablespoon Whole Black Peppercorns,4 tablespoon Coriander (Dhania) Seeds,4 tablespoons Turmeric powder (Haldi),10 Dry Red Chillies,10 Byadagi Dried Chillies,2 tablespoon Cumin seeds (Jeera), 10, Mangalorean, To begin making the Mangalorean Style Bafat Pito Recipe by combining all the ingredients (dry red chillies, coriander seeds, peppercorns, cumin seeds and turmeric) together in a mixer.Grind them into a fine smooth spice powder and add it into a storing jar.Use the Mangalorean Style Bafat Pito Recipe in dish like Mangalorean Style Vaingana Mashinga Sange Sukhe/Sukka Recipe.
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