anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,hung curd (greek yogurt),stalks spring onion (bulb greens),virgin olive oil,cloves garlic,lemon

Sour Cream Onion Dip Recipe, 1/2 teaspoon Extra Virgin Olive Oil,Salt - to taste,2 cloves Garlic - finely chopped,1 cup Hung Curd (Greek Yogurt),2 Stalks Spring Onion (Bulb & Greens) - finely chopped,2 tablespoon Fresh cream,1/2 teaspoon Lemon juice, 15, Continental, To begin making Sour Cream Onion Dip first heat a small frying pan and add olive oil.
Add only the bulbs of the spring onions first and saute for a minute.
Add the chopped garlic and saute for another minute.Add a pinch of salt and cook onions and garlic on low flame for another two minutes till the onions are soft and cooked through.
Do not brown the onions and garlic.Next add half the spring onion greens and cook for less than a minute.
The spring onions should still be firm and not go mushy.
Switch the heat off and cool the mixture.
In a mixing bowl, combine the hung yogurt along with fresh cream salt and lemon juice.
Whisk to ensure that there are no lumps in the sour cream and it is nice and smooth.Add the onion and garlic mixture to the sour cream and add the remaining spring onion greens.
Season with more salt if you like.
Serve Sour Cream Onion Dip Oven Baked Sweet Potato Fries Recipe or Cheesy Garlic Broccoli Nuggets., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/Recipe_Collection/Sour_Cream_Onion_Dip_Recipe_1_1600.jpg, 6
Ingredients: salt,wheat flour flour,milk,dry coconut (kopra),poppy seeds,cardamom powder (elaichi),ghee butter,dates,milk powder

Khajur Satori Recipe (Dates Flatbread), 2 tablespoon Milk Powder,1 tablespoon Ghee - or butter,1 cup Dates,2 teaspoon Poppy seeds,Salt - a pinch,2 tablespoon Dry coconut (kopra) - grated,1/2 cup Milk,1 teaspoon Cardamom Powder (Elaichi),1 cup Whole Wheat Flour - + flour for dusting, 80, Maharashtrian Recipes, To begin making the Khajur Satori recipe, remove seeds from the dates if you are not using seedless dates.
Chop them roughly and add them to a grinder.
Make a paste and keep it aside in a separate bowl.Dry roast poppy seeds and coconut in a pan separately until the raw smell goes away.
Add it to the dates paste.
Mix everything and keep it aside with a lid on it.Get a bowl and add whole wheat flour in it.
Add salt and mix it.Heat a pan and add ghee/butter in it.
Add this hot ghee over the wheat flour.
Mix everything with your hands.
Make a medium soft dough by adding little milk at a time.
Cover it with a damp cloth and keep it aside for one hour.
After one hour, knead the dough again and make equal size balls.
Get a stuffing and make the same amount of balls.Get one flour ball and roll out in a small disk using rolling pin.
Get a dates stuffing ball and place it in the centre of rolled flour ball.
Gather the edges and seal them together.Flatten this ball with your hands and roll out in a small circle using very little flour for dusting.
The 'Satori' should not be thin.Heat tava/griddle and place this rolled flat bread and brush the sides and the centre with some ghee/butter.
Cook from both the sides by flipping the other side.Serve hot or cold with ghee/butter.
You can store these for a week in a airtight container.Serve Khajur Satori as a snack along with Masala Chai and Carrots and Coriander fritters for your tea time break., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sanika-forknscissors.com/Khajur_Satori.jpg, 9
Ingredients: tomato,salt,achari mayo,milk,penne pasta,cloves garlic,nutralite garlic oregano,dry red chillies,onion,chicken breasts

Achari Chicken Masala Pasta Recipe, 3 Dry Red Chillies,Salt - to taste,2 cups Penne pasta,6 cloves Garlic - finely chopped,3/4 cup Milk,2 Chicken breasts - cut into strips,1 teaspoon Nutralite Garlic & Oregano Spread,3 tablespoons Achari Mayo,1/2 cup Homemade tomato puree,2 Onions - thinly sliced, 40, Fusion, To begin making the Achari Chicken Masala Pasta Recipe, firstly cook the pasta.
In a large pot, add water and bring it to a boil.
Once the water has boiled, add a teaspoon of salt.Add the pasta to the boiling water and let it cook in the boiling water until it is al dente.
This process should take a good 12-15 minutes.Once the pasta has cooked, drain the water and run the cooked pasta under running water to stop the cooking process.Drizzle some oil on top of pasta and make sure to coat all of the pasta with the oil so that the pasta doesn't stick to each other.Getting ahead, in a pan, heat Nutralite Garlic & Oregano spread on medium flame, add the red chillies and saute for a few seconds.Next add in the onions, garlic and cook until they turn into a golden brown colour.
Once the onions have turned into a nice brown colour, turn off the flame and allow it to cool.
Transfer the onion mixture into a mixer-jar and grind into a smooth paste, set aside.
Heat a kadai with a teaspoon of Nutralite Garlic & Oregano Spread, on medium heat, add the chicken strip and cook for about 6-8 minutes until almost cooked.
Next add in the tomato puree and stir it around.
Once the tomato puree begins to bubble, add in the freshly ground onion and the Nutralite Achari Mayo.
Mix well and add in the milk.Once the whole achari masala mixture comes to a boil, add in the cooked pasta and mix well.Give the Achari Chicken Masala Pasta a brisk boil, check the salt and spices and adjust according to taste.
Once done, turn off the heat and serve the Achari Chicken Masala Pasta hot.Serve Achari Chicken Masala Pasta along with Cheese Garlic Bread Recipe, a drink of Blueberry and Lemon Iced Tea Recipe, followed by a dessert of Banoffee Pie Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Indian_Masala_Pasta_Recipe_With_Achari_Chicken-6_1600.jpg, 10
Ingredients: salt,arhar dal (split toor dal),ghee,mustard seeds,asafoetida (hing),coriander (dhania) leaves,curry leaves,dry red chillies,turmeric powder

Karwar Style Dali Thoy Recipe - Toor dal Curry, 1/2 teaspoon Turmeric powder (Haldi),3 Dry Red Chillies,Salt - to taste,Coriander (Dhania) Leaves - few,1 teaspoon Mustard seeds,1/2 tablespoon Ghee,1 cup Arhar dal (Split Toor Dal),1 sprig Curry leaves,1 pinch Asafoetida (hing), 25, Coastal Karnataka, To prepare Karwar Style Dali Thoy Recipe (Toor dal Curry), rinse toor dal in water and then pressure cook with 1 cup water and turmeric powder for about 2 whistles.turn off the flame an allow the pressure to release naturally.
In a pan heat ghee on medium flame.
Add mustard seeds and let it splutter.Then add dried red chilies, hing, and curry leaves.
Saute till curry leaves splutter and turn off the heat.Mash the cooked dal well, add salt to taste.
Add the tempering and fresh coriander leaves.
Mix well.Serve the Karwar Style Dali Thoy Recipe (Toor dal Curry) with steamed rice to make a simple satisfying meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/jyothir/Dali_Thoy_Karwar_Toor_dal_Curry.jpg, 9
Ingredients: salt,ginger,rice,water,coconut milk

Malaysian Nasi Lemak Rice Recipe, 1 inch Ginger - cut into juliennes,Salt - to taste,1 cup Rice,1 cup Water,1 cup Coconut milk, 25, Malaysian, To begin making the Malaysian Nasi Lemak Rice Recipe, wash the rice thoroughly.
In a pressure cooker, add the washed and drained rice, water, coconut milk, salt and ginger and mix well.
Close the pressure cooker and pressure cook for 3 whistles and turn off the flame.
Allow the pressure to release naturally, open the cooker fluff up the rice with a fork.Transfer the Malaysian Nasi Lemak Rice to a serving bowl and serve hot.Serve Malaysian Nasi Lemak Rice along with Malaysian Vegetable Curry Recipe for a simple Malay meal.
, https://www.archanaskitchen.com/images/Malaysian_Nasi_Lemak_Rice_Recipe-1.jpg, 5
Ingredients: salt,green chilli,green peas (matar),water,red chilli powder,onion,mace (javitri),cumin seeds (jeera),black pepper powder,rolled oats instant oats,turmeric powder,cabbage (patta gobi muttaikose)

Savory Oatmeal Bowl with Cabbage and Green Peas Stir Fry Recipe, 1 Onion - sliced,1/4 cup Rolled Oats Or Instant Oats - 40 grams,Salt - to taste,1 1/2 cup Water,1 teaspoon Red Chilli powder,1 Green Chilli - chopped,1/2 cup Green peas (Matar),1 Mace (Javitri),1 teaspoon Turmeric powder (Haldi),1 cup Cabbage (Patta Gobi/ Muttaikose) - shredded,1/2 teaspoon Cumin seeds (Jeera),1 teaspoon Black pepper powder, 30, World Breakfast, We begin making the Heat a teaspoon of in a heavy bottomed pan on medium heat; add cumin seeds, and maze, let the aroma fill your kitchen for few seconds.
Now add the onions, green chillies, ginger and garlic and sauté until onion is tender and golden.Add cabbage and sauté with the pan covered until the cabbage is soft, tender and cooked.
You will find the cabbage has a nutty smell to it.At this point add all the spice powders and give it a toss well.
Once done keep it aside.Now to make the oats, take a sauce pan, add in the oats and water and by using whisk keep stirring till it thickens.
Make sure it does not form a lump.
This will take you about 5 minutes.To plate, take a wide bowl, add in your oats mixture and drop you’re topping on top and serve.Serve the Savory Oatmeal Bowl with Cabbage and Green Peas Stir Fry Recipe as a morning breakfast or just as an evening snack along with a glass of Beetroot Juice Recipe With Cucumber & Pineapple or a Masala Chai Recipe - Indian Spiced Tea to complete your meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Savory_Oatmeal_Bowl_with_Cabbage_and_Green_Peas_Stir_Fry_Recipe.jpg, 12
Ingredients: salt,ginger,cardamom (elaichi) podsseeds,mustard seeds,potato (aloo),red chilli powder,cloves garlic,carrot,baby corn,dry red chilli,curry leaves,onion,cinnamon stick (dalchini),black pepper powder,turmeric powder,coconut milk,coconut oil,cloves (laung)

Baby Corn Stew Recipe, 1 Dry Red Chilli,Curry leaves - a few,2 Onions,4 cloves Garlic,1 inch Cinnamon Stick (Dalchini),Coconut Oil - as required,1 Carrot (Gajjar),1/2 teaspoon Black pepper powder,1 inch Ginger,1/4 teaspoon Mustard seeds,1/2 Red Chilli powder,1 cup Coconut milk - Thin,1 Potato (Aloo),Salt - as per taste,1/4 teaspoon Turmeric powder (Haldi),3 Cloves (Laung),12 Baby corn,1/2 cup Coconut milk - Thick,4 Cardamom (Elaichi) Pods/Seeds, 35, South Indian Recipes, To begin making the Baby Corn Stew recipe, wash and cut corns and carrot in small pieces.
Also, chop the onions and dice the potatoes.
Once everything is ready, add ginger and garlic in a mixer grinder and make a paste out of it.
Keep it aside.
Crush cardamom, clove and cinnamon and keep them aside.
 Heat 2 tablespoons oil in a heavy bottomed pan.
Add crushed cardamom, cloves, cinnamon and curry leaves.Cook for 30 seconds and add the onions.
Cook till the onion turns soft and translucent.
Now add ginger and garlic paste and cook for about 30 seconds.After 3 seconds, add all the vegetables.
Mix, cover and let the vegetables cook well on low heat for 10 minutes.Add salt, turmeric powder, red chilli powder and black pepper powder.
Saute for 1-2 minutes and then add thin coconut milk, cover and cook for 5 minutes more on low heat.When all the vegetables are cooked well, add thick coconut milk.
Cook for 3 to 4 minutes on medium heat.
Check for salt and adjust as per your taste Lastly, we will prepare the seasoning.
Add 1 teaspoon ghee in a tadka pan.
Add 1 dry red chilli, curry leaves, and black mustard seeds.
Cook for about 20 to 30 seconds and add this seasoning to the curry.Serve Baby Corn Stew along with Appam and Raw Mango chutney for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/rinku_majumder2003-yahoo.co.in/Baby_Corn_Stew_1600.jpg, 18
Ingredients: salt,spaghetti pasta,water,carrot,italian,onion,black pepper powder,green bell pepper (capsicum),cabbage (patta gobi muttaikose),sunflower oil

Spaghetti Stir Fry Recipe, Water - as required,100 grams Spaghetti Pasta,1/2 Cabbage (Patta Gobi/ Muttaikose),Salt - to taste,1 Carrot (Gajjar),1/2 teaspoon Black pepper powder,1 Green Bell Pepper (Capsicum),1 Onion,2 teaspoons Italian seasoning,2 teaspoons Sunflower Oil - + 1 tablespoon, 20, Fusion, To begin making the Spaghetti Stir Fry recipe, take water in a pan, add a teaspoon of salt and a tablsepoon of oil to water.
Add spaghetti and cook until it turns soft.It will take time to cook than regular noodles.
Meanwhile chop onion and vegetables.Once it gets cooked, drain the water and wash it in cold water to prevent sticking.Heat oil in a heavy bottomed pan, add onion and saute until it turns translucent.Then add chopped vegetables and saute for a minute.
Sprinkle little water and cook for few minutes until it gets cooked.Now add cooked spaghetti along with required salt and spices.
Toss well so that everything gets mixed.
Serve hot.Serve Spaghetti Stir Fry along with Roasted Tomato and Pumpkin Soup for a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/SPAGHETTI_STIR_FRY_1600.jpg, 10
Ingredients: tomato,salt,ginger,kashmiri red chilli powder,bay leaf (tej patta),paneer,cloves garlic,sugar,dry red chillies,badam (almond),onion,ghee,oil,coriander powder,turmeric powder,garam masala powder

Badami Paneer Masala Recipe -Paneer In Almond Gravy, 1 tablespoon Ginger - roughly chopped,1/2 teaspoon Turmeric powder (Haldi),4 cloves Garlic,3 Dry Red Chillies,1 teaspoon Garam masala powder,Salt - to taste,2 Onions - roughly chopped,1 tablespoon Ghee - or oil,1/2 cup Badam (Almond),1/2 teaspoon Sugar,300 grams Paneer (Homemade Cottage Cheese) - cut into triangles,2 teaspoons Kashmiri Red Chilli Powder,1 Bay leaf (tej patta),2 teaspoons Coriander Powder (Dhania),4 Tomatoes - roughly chopped, 30, North Indian Recipes, To begin making Badami Paneer Masala Recipe, soak the almonds in a bowl of hot water for about 10 minutes, de-skin and keep them aside (or you can blanch them in microwave oven)Marinate the paneer in turmeric and a teaspoon of kashmiri red chilli powder and marinate for about 5 minutes.Puree the raw chopped tomatoes using a mixer grinder and keep aside.Make a fine paste of 1/4 cup almonds, ginger, garlic, onions and red chillies using a mixer grinder and keep aside.Heat a tablespoon of ghee or oil in a pan and shallow fry the marinated paneer till they are cooked to about 3/4th and keep aside.In the same pan on a medium heat, add the remaining tablespoon of ghee, add in the bay leaf and let it flavour the ghee for about half a minute.Once done, add the ground almond and onion paste, saute until the raw smell of the masala goes away.Add in the tomato puree and saute until the rawness of tomato is completely gone away and the onion paste is cooked as well.Add the coriander powder, kashmiri red chilli powder, garam masala and mix well.Add 1.5 cups of water, season with salt and bring it to a rolling boil.Now, add the partially fried paneer triangles, and the remaining almonds, simmer for 10 minutes.Switch off the heat and garnish with onion rings.Serve the Badami Paneer Masala Recipe along with Butter Naan Recipe, Bhindi Masala Recipe, Mooli Raita Recipe, and Khatti Meethi Dal Chawal Recipe for a Friday night dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Badami_Paneer_Masala_Recipe_.jpg, 16
Ingredients: tomato,salt,green chilli,amchur (dry mango powder),mustard seeds,black pepper powder,gram flour (besan),curd,coriander (dhania) leaves,cumin seeds (jeera),singhade (water chestnut),coriander powder,turmeric powder,sunflower oil

Dahi Wali Singhare Ki Sabzi Recipe, 1/2 teaspoon Turmeric powder (Haldi),1 sprig Coriander (Dhania) Leaves - chopped,1 Tomatoes - chopped,Salt - to taste,300 grams Singhade (water chestnut),1 teaspoon Cumin seeds (Jeera),1 teaspoon Coriander Powder (Dhania),1 teaspoon Mustard seeds,1 Green Chilli - slit,1/2 cup Curd (Dahi / Yogurt),1 teaspoon Gram flour (besan),Sunflower Oil,1 teaspoon Amchur (Dry Mango Powder),1 teaspoon Black pepper powder, 40, North Indian Recipes, To begin making the Dahi Wali Singhare ki Sabzi Recipe, pressure cook the water chestnuts along with their outer layer.
Add about 1 cup of water and pressure cook for at least 4 whistles.Once done, peel the skin out and chop them into small pieces.
Heat a kadai with oil, add mustard seeds, cumin seeds and allow them to crackle.In a separate bowl, mix curd along with besan, turmeric powder, coriander powder, black pepper powder, amchur and keep it aside.Into the hot pan, add chopped tomatoes and sprinkle a bit of salt and cook till it becomes mushy.Add the curd mixture, cooked water chestnuts and mix well.
Add little water to adjust consistency.Check for seasonings and serve hot with chopped coriander leaves.Serve the Dahi Wali Singhare Ki Sabzi Recipe along with Thepla and Gujarati Dal Recipe to make it a good meal after fasting., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Dahi_Wali_Singhade_ki_Subzi_Recipe.jpg, 14
Ingredients: basmati rice,salt,green chilli,cardamom (elaichi) podsseeds,bay leaf (tej patta),paneer,red chilli powder,gram flour (besan),curd,ginger garlic paste,onion,cumin seeds (jeera),cinnamon stick (dalchini),kasuri methi (dried fenugreek leaves),coconut oil,turmeric powder,cloves (laung),garam masala powder,sunflower oil

Paneer Tikka Pulao Recipe, Salt - as required,1 Green Chilli,3 teaspoons Gram flour (besan),1 inch Cinnamon Stick (Dalchini),Coconut Oil - as required,1 teaspoon Cumin seeds (Jeera),1 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Red Chilli powder,1/2 teaspoon Garam masala powder,1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves),200 grams Paneer (Homemade Cottage Cheese) - cubed into 1 inch thick pieces,2 Cloves (Laung),1 Bay leaf (tej patta),1 Onion,2 tablespoons Curd (Dahi / Yogurt),1-1/2 cups Basmati rice,1/4 teaspoon Garam masala powder,1 tablespoon Ginger Garlic Paste,1/4 teaspoon Turmeric powder (Haldi),2 teaspoon Sunflower Oil, 50, North Indian Recipes, To begin making Paneer Tikka Pulao, we will wash and soak basmati rice in water for 30 minutes.
The next step is to make the marinade for the paneer.
In a large bowl, combine curd, gram flour, ginger garlic paste, red chilli powder, garam masala powder and little salt.Mix everything together into thick paste.
Add paneer cubes to the paste and mix well so that the paste is well coated on each paneer cube.
Cover and refrigerate for 30 minutes.Heat a griddle and add two teaspoons cooking oil, place the paneer cubes and fry until slightly golden on all sides.
Remove from tawa and keep aside.The next step is to make the pulao.
Heat a teaspoon of oil in a pressure cooker and add cumin seeds, cinnamon, cloves, cardamom and bay leaf.
Saute for a minute.Add chopped onion and slitted green chilli.
Saute until the onions turn soft and translucent.Once the onions turn soft, add the paneer tikkas, turmeric powder, garam masala powder and mix lightly without breaking the paneer cubes.
Drain the soaked basmati rice from water and add to the pressure cooker.
Saute for a minute until the masalas coat on to the rice.Add 3 cups of water along with required amount of salt.
Mix well and bring the water to a boil.Close the cooker and pressure cook for a whistle.
Once the pressure releases naturally, gently fluff the rice with a fork.
Garnish with coriander leaves.Serve Paneer Tikka Pulao along with Tomato Onion Raita or Tadka Raita for a simple sunday lunch or pack it for lunch box on a weekday., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/PANEER_TIKKA_PULAO_1600.jpg, 19
Ingredients: garlic cloves,salt,cumin powder (jeera),ginger,amchur (dry mango powder),brinjal (baingan eggsplant),mint leaves (pudina),onion,green chillies paste,garam masala powder,sunflower oil

Bharma Baingan Ki Sabzi Recipe - Spicy Stuffed Brinjals, Salt - as required,6 Small Brinjal (Baingan / Eggplant),1 teaspoon Amchur (Dry Mango Powder),12 Garlic - cloves and make a paste of it,2 teaspoons Garam masala powder,3 Onions,1 sprig Mint Leaves (Pudina),3 Green Chillies - paste,1/2 teaspoon Ginger - grated,Sunflower Oil - as required,2 teaspoons Cumin powder (Jeera), 55, Rajasthani, To begin making the Bharma Baingan Ki Sabzi recipe, wash the brinjal well.
Cut the brinjal into four peices keeping the stalk intact.
Immerse these whole cut brinjal in salted water and set aside.
For the Bharma Baingan filling Heat a pan on medium flame, with some oil, once hot, add garlic, ginger, green chilli, onions and fry till they are well roasted.
This will take about 5 minutes.
Turn off the flame, transfer the ingredients along with some salt into a mixer-jar and grind into a coarse mixture using no water at all.
Transfer the masala into a bowl.
divide the onion mixture into two bowls.
Use one portion to stuff into the brinjals Now drain the brinjals which are immersed, pat dry the brinjals, and stuff the onion mixture into the slits.
Heat a skillet with oil, on medium flame, place the stuffed brinjals and allow it to cook until the brinjals soften up.
Cover and cook until it is done.
Remove the cooked brinjal in a bowl and set aside.
In the same pan, add the other portion of the onion masala, and add, cumin powder,  salt, garam masala powder, amchur powder, and finely chopped mint leaves.
Mix well.
To this mix add 1/3 cup of water and drop the cooked brinjal into this.Cook on high heat till the water evaporates and the masala has coated the brinjal well.
Serve Bharma Baingan Ki Sabzi  with Panchmel Dal and hot Phulkas along with Beetroot, Carrot & Cucumber Salad with Peanuts Recipe and Spring Onion and Peanut Raita Recipe for a perfect weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Bharma_Baingan_Recipe_Stuffed_Baingan_in_Onion_Masala-2.jpg, 11
Ingredients: dragon fruit (pitaya) scooped,digestive biscuit,strawberries,sugar,lemon,dates,butter

No Bake Dragon Fruit Jam Tarts Recipe, 2 tablespoons Butter - (melted),Strawberries - sliced,1 teaspoon Lemon juice,2 teaspoons Sugar,7 Digestive biscuit,1/2 Dragon fruit (Pitaya) - scooped,10 Dates - deseeded, 45, French, For the Tart Crust:To begin making No Bake Dragon Fruit Jam Tarts Recipe, prepare tart crust first.
In a mixer, take dates and crackers and grind till you get a smooth mixture.Now take the mixture in a bowl and gradually add about 2 tablespoons melted butter and mix well until the mixture resembles a dough.Line tart moulds with parchment paper.
Divide crust between the moulds and press firmly using your hands to form a uniform crust.
Press it more in the centre with your thumb to make space for our filling.Put in the freezer section of the refrigerator for about 10-15 minutes.For The Filling:Cut the dragon fruit into two halves and scoop out the flesh using a spoon.
Take scooped flesh in a mixer/grinder and blend to a pulp.In a thick bottomed non-stick pan, combine dragon fruit pulp and sugar.
Cook on a medium flame and simmer until it has a thick jam like consistency.
Keep on stirring occasionally.
This will take about 20-25 minutes.Once you notice that it has begun to thicken, add lemon juice to it.
Stir well and cook for about a minute.Remove from flame and allow it to cool.Assembling:Take out the prepared tarts from the refrigerator.Put about a spoonful of dragon fruit jam on it.Garnish with sliced strawberry.
Serve No Bake Dragon Fruit Jam Tarts Recipe chilled as a party dessert, along with appetizers like Vegetarian Chinese Samosa Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Drashti/No_Bake_Dragon_Fruit_Jam_Tarts_recipe_edited.jpg, 7