anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,wheat flour,jowar flour (sorghum),water,curry leaves,ragi flour (finger millet nagli),coriander (dhania) leaves,flax seeds,green chillies(),sesame seeds (til seeds) white,sunflower oil

Savory Flax Seed Multigrain Crackers Recipe, Few Curry leaves - finely chopped,Water - as required,2 teaspoons Sunflower Oil,Salt - to taste,3 to 5 Green Chillies - finely chopped (adjustable),1/4 cup Ragi Flour (Finger Millet/ Nagli),1/2 cup Jowar Flour (Sorghum),Few sprig Coriander (Dhania) Leaves - finely chopped,2 tablespoons Sesame seeds (Til seeds) - white,2 tablespoons Flax seeds,3/4 cup Whole Wheat Flour, 65, Chettinad, To begin making the Savory Flax Seed Multigrain Crackers recipe, slightly roast white sesame seeds till they start cracking in a small pan.Roast flax seeds and roast them till the popping sound reduces.
Turn off the flame and transfer the flax seeds to a separate plate and allow it to cool.
Once the flaxseeds have cooled, add them to a mixer and make into a smooth powder.To a big mixing bowl, add ragi flour, wheat flour, jowar flour, roasted sesame seeds, powdered flax seeds, salt, green chillies, coriander and curry leaves.Add oil and mix everything nicely with your finger tips to form bread crumb like texture.Next, add water in steps and combine everything together to form a dough.
Don't add whole water together as required water quantity may vary little depending on flour quality.Allow the dough to rest for 15 to 30 minutes.
Preheat the oven at 180 deg C for 8 to 10 minutes.
Divide the dough into two equal portions.Dust the slab and roll each portion into a big circle thicker than the roti.
While rolling edges may break, try sealing them with your fingers and roll.Using a cookie cutter or any lid cut them into your desired shape and size.Slowly lift them and arrange them on a baking tray lined with parchment paper sheet and bake it for around 15 to 25 minutes at 160 deg C in an oven.Check the cookies after 15 minutes.
Remove them if you see the edges turning red in colour.Once done, place them on a cooling rack to cool .
They become more crispier once they cool down.
Store the cookies in airtight containers.Serve Savory Flaxseed Multigrain Crackers along with Masala Chai for a perfect tea time break with your family., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha_Kalluraya/SAVORY_FLAXSEED_MULTIGRAIN_CRACKERS_1600.jpg, 11
Ingredients: red bell pepper (capsicum),asafoetida (hing),red chilli powder,water,gram flour (besan),cumin seeds (jeera),broccoli,green bell pepper (capsicum),turmeric powder,cabbage (patta gobi muttaikose),sunflower oil

Broccoli & Bell Pepper Zunka Recipe, 1/2 Red Bell pepper (Capsicum) - finely chopped,1/4 cup Gram flour (besan),1 teaspoon Cumin seeds (Jeera),1/2 cup Water,1 cup Broccoli - finely chopped,1/2 cup Cabbage (Patta Gobi/ Muttaikose) - finely chopped,1 tablespoon Sunflower Oil,1/4 teaspoon Asafoetida (hing),1/2 Green Bell Pepper (Capsicum) - finely chopped,1 teaspoon Turmeric powder (Haldi),1/2 teaspoon Red Chilli powder, 35, Maharashtrian Recipes, We begin making Broccoli & Bell Pepper Zunka Recipe by prepping all the ingredients and keeping it ready.
Make sure that the cabbage is chopped small and finely.
In a kadai, add one teaspoon of oil and let it heat up.Once the oil is hot, add cumin seeds, asafoetida and let it crackle.
Once the cumins seeds have crackled, add in the chopped vegetables - broccoli, bell peppers, cabbage and saute till it is cooked.
Since the vegetables are chopped finely, the vegetables should take about 7 minutes to cook completely.
Meanwhile, in a separate bowl add the red chilli powder, salt, chickpea flour/ besan flour and water, mix well, keep it aside.Add it to the vegetables that are being cooked in the pan.
Mix well and cook till it is cooked.
Check for seasoning and saute well.Serve Broccoli & Bell Pepper Zunka Recipe along with some toasted bread or just eat it with Bhakri for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Broccoli__Bell_Pepper_Zunka_Recipe.jpg, 11
Ingredients: salt,nutralite cheesy garlic mayo,basil leaves,nutralite garlic oregano,sweet corn,pepper,button mushrooms,eggs

Stuffed Omelette Recipe With Cheesy Garlic Mushroom & Corn, 1 tablespoon Nutralite Garlic & Oregano Spread,Salt and Pepper - to taste,1 teaspoon Nutralite Garlic & Oregano Spread,1 sprig Basil leaves,1 tablespoon Nutralite Cheesy Garlic Mayo,1/4 cup Sweet corn,100 grams Button mushrooms - sliced,4 Whole Eggs, 25, Continental, To begin making the Stuffed Omelette Recipe With Cheesy Garlic Mushroom & Corn, break the eggs into a bowl sprinkle some salt, pepper and whisk till it combines well.
Heat a flat skillet with oil, add mushroom and saute until all the water has been evaporated.
Add sweet corn along with Nutralite Cheesy Garlic Mayo.
Toss well to combine.
Keep the stuffing aside.Heat a another flat nonstick skillet to make the omelette, Add a tablespoon of Nutralite Garlic & Oregano Spread.
Keep the heat to medium and slowly add the whisked eggs.Allow the egg to cook for 5 minutes until both sides are cooked.
Once done,  add sautéed mushroom and sweet corn to one side and fold.
Turn off the heat and transfer the Stuffed Omelette Recipe With Cheesy Garlic Mushroom & Corn to a serving platter and serve hot.Serve the Stuffed Omelette Recipe With Cheesy Garlic Mushroom & Corn along with some baked beans, Semolina French Toast Recipe and warm chai to make your breakfast complete., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Stuffed_Omelette_Recipe_With_Cheesy_Garlic_Mushroom_and_Corn-14.jpg, 8
Ingredients: tomato,sweet spicy red chilli sauce (tomato chilli sauce),burger buns,cumin powder (jeera),salt,cloves garlic,sugar,onion,cucumber,masoor dal,del monte cheesy garlic mayo

Vegetarian Sloppy Joe Recipe, 1 teaspoon Sugar,1 teaspoon Cumin powder (Jeera),Salt - to taste,1 Cucumber - sliced,1 Onion - finely chopped,2 tablespoon Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce),1/2 cup Homemade tomato puree,2 Burger buns,4 tablespoon Del Monte Cheesy Garlic Mayo,4 cloves Garlic - chopped,1 cup Masoor Dal (Whole) - soaked for about 2 hours, 180, Continental, To begin making the Vegetarian Sloppy Joe Recipe, soak the lentils for at least 2 hours and keep it ready.Pressure cook the lentil with 1 cup water and salt for about 3 whistle and allow it to release the pressure by itself.
Drain the water out and keep the masoor dal aside.Heat a sauce pan with oil, add onions and garlic and sauté till the onions turn translucent.Add the tomato puree along with sugar, chilli sauce, sugar, and cumin powder.Allow it cook for 2 minutes, add the cooked lentils and salt.
Keep stirring till the gravy becomes thick and turn off the heat.Take the burger buns, slit them into half and toast it with butter till golden brown and crispy on both sides.To assemble the burger, spread the lentil filling on top of the base, place the sliced cucumber over it and drop a heap tablespoon of the Del Monte Cheesy Garlic Mayo, cover the sloppy joe and serve.Serve the Vegetarian Sloppy Joe Recipe along with a glass of Homemade Fresh Orange Juice to make whole dinner with friends and family., https://www.archanaskitchen.com/images/archanaskitchen/10-Brands/DelMonte-KidsRecipes/Vegetarian_Sloppy_Joe_Recipe_-_Kids_Recipes_Made_With_Del_Monte-5.jpg, 11
Ingredients: salt,cumin powder (jeera),ginger,corn flour,green chilli,coconut,fennel seeds (saunf),red chilli powder,wheat bread crumbs,peanuts (moongphali),coriander powder,beetroot,banana,sunflower oil

Bengali Beetroot And Raw Banana Chop Recipe (Spiced Cutlet Recipe), 1/2 teaspoon Cumin powder (Jeera),Whole Wheat Bread crumbs - for coating,1 Raw Banana - boiled,Sunflower Oil - for cooking,Salt - to taste,1/2 teaspoon Coriander Powder (Dhania),1 inch Ginger - grated,1 Beetroot - boiled,1/2 teaspoon Red Chilli powder,2 tablespoons Corn flour,2 tablespoon Roasted Peanuts (Moongphali) - roasted,1 teaspoon Fennel seeds (Saunf) - crushed,2 Green Chilli - finely chopped,2 tablespoon Fresh coconut - grated, 65, Bengali Recipes, To begin making Bengali Beetroot And Raw Banana Chop Recipe (Spiced Cutlet Recipe) by boiling the beetroot and the raw banana in a pressure cooker for 3 whistles till it is well done.Let it rest till the pressure from the cooker come out naturally.Once the vegetables are cooled, grate it using a grater and keep it aside.Heat oil in a pan and add the coconut, roast it for some time, then add ginger, green chili, and the whole spice powder.
Add the grated vegetable into the masala and saute till it binds.Cool the mixture for some time, and divide them into small balls and shape them flat.
Coat it with cornflour mixed with water and roll it in the breadcrumbs for an even coating.Shallow fry them in a pan on both the sides.Serve yummy Bengali Beetroot And Raw Banana Chop  (Spiced Cutlet) with Dhaniya Pudina Chutney for a tea time snack., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/sept-26/Bengali_Beetroot_Raw_Banana_Chop_Recipe_Cutlet_Patty-2.jpg, 14
Ingredients: tomato,salt,ginger,coconut,bay leaf (tej patta),red chilli powder,cloves garlic,brinjal (baingan eggsplant) purple,fennel powder,coriander (dhania) leaves,kasuri methi (dried fenugreek leaves),onion,cardamom powder (elaichi),coriander powder,green chillies,garam masala powder,sunflower oil

Vegan Baingan Makhani Recipe (Eggplant In Rich Coconut Gravy), 2 sprig Coriander (Dhania) Leaves - for garnish,5 cloves Garlic - finely chopped,3 tablespoons Coconut cream,4 Tomatoes - blanched,2 teaspoon Garam masala powder,2 teaspoons Kasuri Methi (Dried Fenugreek Leaves) - crushed,1 Onion - sliced for garnish,1 inch Ginger - grated,1 teaspoon Red Chilli powder,1 teaspoon Fennel Powder,400 grams Brinjal (Baingan / Eggplant) - long purple ones,2 Green Chillies - finely chopped,2 teaspoon Coriander Powder (Dhania),1/2 teaspoon Cardamom Powder (Elaichi),Salt - to taste,1 Bay leaf (tej patta),2 tablespoons Sunflower Oil, 40, Indian, To begin making Baingan Makhani Recipe (Vegan), wash and cut the eggplants into cubes and keep it immersed in water until you cook, to avoid oxidation.Blanch the tomatoes in enough water for 10 minutes and then remove the skin, make a smooth puree using a mixer grinder and keep aside.Heat oil in a pan, add the drained eggplants and saute until they cook to 3/4th and turn golden.
Keep them aside.In the same pan, add the bay leaf, chopped garlic and saute till golden.Add the grated ginger, green chillies and tomato puree and saute for a minute.Add the coriander, red chilli, garam masala powder and saute till the oil separates on the sides.Add the cardamom, fennel powder and salt and simmer for a few more minutes.Add a cup of water if it gets too thick and simmer for 10 minutes.Now, add in the sauteed eggplants and simmer until they are cooked through.Switch off the flame, add the kasuri methi, coconut cream and mix well.Garnish with sliced onions, coriander leaves and serve hot.Serve Vegan Baingan Makhani Recipe along with flaky Tawa parathas and Kachumber salad for the weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Bhaingan_Makhani_Recipe_Vegan.jpg, 17
Ingredients: cashew nuts,pistachios,fennel seeds (saunf),milk,black peppercorns,sugar,badam (almond),poppy seeds,cardamom powder (elaichi),cinnamon powder (dalchini)

Thandai Kulfi Recipe - Holi Recipe, 2 tablespoons Poppy seeds,2 teaspoons Cardamom Powder (Elaichi),8 Whole Black Peppercorns,1/4 cup Badam (Almond) - blanched and peeled,1/4 cup Cashew nuts,1/4 cup Pistachios,3 liter Milk - (I use 2% fat),1/2 teaspoon Cinnamon Powder (Dalchini),1/2 cup Sugar,1 tablespoon Fennel seeds (Saunf), 80, Indian, To begin making the Thandai Kulfi Recipe, first we will make a paste of the Thadai Masala by blending all the ingredients for the Thandai masala in a mixer grinder.
Keep this thandai masala aside.To begin making the Kulfi Recipe, the first step is to have to condense the milk.
For this heat milk in a heavy bottomed saucepan and bring it to boil.Once the milk comes to a boil, turn the heat to low and simmer the milk with almost continuous stirring and reduce the milk to more than half its quantity.
It is important to note that during the initial stages of milk condensation frequent stirring is important, but as it begins to start condensing and reaches less than half the quantity it is absolutely important that you stir continuously.
This is because condensed milk tends to get stuck to the bottom and sides of the pan and burn; leading to a very unpleasant taste.
Burning of milk is also toxic so you want to be extra careful.Once it the milk is reduced to more than half of its quantity, stir in the sugar until it dissolves completely.
Finally stir in the Thandai Paste Mix and give the mixture a good stir.
You can even use a hand blender to give it a good whisk.Turn off the heat and allow the kulfi mixture to cool completely.
Pour the thandai kulfi milk in the moulds until 3/4th full, seal them airtight and freeze them in the refrigerator.
The Thandai Kulfi takes a good fifteen hours or more to freeze.Once the Thandai Kulfi is frozen you can run the kulfi moulds under water to enable easy release on to the plate.Serve Thandai Kulfi Recipe as a Indian dessert for parties or even make it as a special dessert for the festival of holi., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Sweets_Mithai/Thandai_Kulfi_Recipe_Dry_Fruit_Kulfi-18.jpg, 10
Ingredients: wheat brown bread,cumin powder (jeera),salt,sunflower oil grease,green chilli,butter apply on pinwheels,potato (aloo),red chilli powder,red chilli flakes,onion,cheddar cheese,thyme leaves,chenna,garam masala powder,dried oregano

Crispy Eggless Pinwheels Bread Recipe, 1/4 teaspoon Red Chilli flakes,1 tablespoon Cheddar cheese - grated,1 teaspoon Dried Thyme Leaves,Salt - to taste,Sunflower Oil - to grease,4 Whole Wheat Brown Bread,1/4 teaspoon Red Chilli powder,1 teaspoon Red Chilli flakes,1/4 teaspoon Cumin powder (Jeera),1/4 cup Potato (Aloo) - boiled and mashed,1/4 cup Chenna (Homemade Cottage Cheese),1 teaspoon Green Chilli - finely chopped,1 tablespoon Onion - finely chopped,1/4 teaspoon Garam masala powder,Butter (unsalted) - to apply on pinwheels,1 teaspoon Dried oregano, 60, Fusion, To begin preparing these Crispy Eggless Bread Pinwheels Recipe, get prepped with all the ingredients.Mash boiled potato and crumble the paneer and place it in a bowl.Add in all the spices like oregano, red chilli flakes and thyme and also add cheese to the mashed potato mixture.
Mix well and keep it aside.
Cut the border of bread slices and roll it thin with a rolling pin.Now attach all the bread slices by applying some water on the sides of each bread.
 It will be a long rectangular sheet which we will roll into a pinwheel.
Spread the mixture evenly over the attached bread slices and roll it tightly.
Do it firm and slow, such that the bread slices doesn’t break.Wrap it in Aluminium foil tightly and freeze the Bread Pinwheels for 45 minutes.Preheat Oven to 180 degrees Celsius for 10 minutes.Spread an Aluminium foil over a Baking tray and grease it well with butter.Meanwhile, take rolled bread out from freezer and remove the aluminium foil that was wrapped over it.
Carefully cut into 1-inch thick slice that looks like a pinwheels.
Brush some butter over these pinwheels.Place it on a baking tray that has aluminium foil and bake for 10 minutes.After 10 minutes, flip them carefully and bake for another 10 minutes on the other side until crisp.Serve Crispy Eggless Bread Pinwheels Recipe hot and crisp with tomato ketchup.
Pair it along with Eggless Tutti Frutti cake and Qahwa-Arabic coffee., https://www.archanaskitchen.com/images/archanaskitchen/World_Appetizers/crispy-eggless-bread-pinwheels.jpg, 15
Ingredients: jaggery (kithul jaggery goan jaggery),cashew nuts,pistachios,raisins,cardamom powder (elaichi),coconut milk,eggs,cinnamon powder (dalchini)

Watalappan Recipe - Steamed Egg Pudding With Jaggery, 10 Raisins,5 Whole Eggs,300 ml Coconut milk,8 Pistachios - finely chopped,1 tablespoon Cinnamon Powder (Dalchini),6 Cashew nuts - finely chopped,200 grams Jaggery - (Kithul Jaggery/ Goan Jaggery),1 tablespoon Cardamom Powder (Elaichi), 50, Sri Lankan, To begin making Watalappan Recipe, grate the jaggery and keep aside.
Use only Kithul Jaggery/ Goan Jaggery as palm jaggery or sugar doesn’t give you the authentic flavour.Crack the eggs and add them in a big bowl.
Beat the eggs until frothy.In a blender, add the beaten frothed up eggs, coconut milk, grated Goan jaggery, cardamom powder and cinnamon powder.
Blend until it becomes fluffy without any lumps.Strain the mixture using a cloth or strainer and pour into a steaming bowl.
Finely chop the pistachio, cashew, raisins or kishmish and sprinkle half of it on the mixture.Cover it with a foil and steam for 30 minutes in a steamer or pressure cooker on a medium heat.Turn off the heat once it is cooked well.
Remove the Watalappan from the steamer, sprinkle the remaining chopped nuts over the Watalappan and serve it chilled.Serve Watalappan Recipe as a festive dessert along with a complete meal of Chicken Malai Kabab Recipe, Pakki Mutton Biryani Recipe, and  Tomato Onion Cucumber Raita Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/contact-tastepot.com/Watalappan.jpg, 8
Ingredients: salt,lemon be used when,kalonji (onion nigella seeds),ginger,dried yellowwhite peas (vatana) e,white pepper powder,amchur (dry mango powder),bay leaves (tej patta),red chilli powder,coriander (dhania) leaves,coriander (dhania) seeds,cumin seeds (jeera),turmeric powder,green chillies

Calcutta Style Ghugni Recipe-Tangy Yellow Peas Curry, 3 sprig Coriander (Dhania) Leaves - finely chopped,1/8 cup White pepper powder,1 cup Dried Yellow/White Peas (Vatana) - soaked for 4 hourse,1/2 teaspoon Kalonji (Onion Nigella Seeds),Salt - to taste,1/4 cup Coriander (Dhania) Seeds,1 inch Ginger - grated,1/8 cup Rock Salt,2 Green Chillies - finely chopped,1/8 cup Red Chilli powder,1/4 cup Cumin seeds (Jeera),3 inch Ginger - thinly sliced,1/4 teaspoon Turmeric powder (Haldi),1/8 cup Amchur (Dry Mango Powder),1 Lemon - to be used when serving,10 Bay leaves (tej patta), 290, Bengali Recipes, To begin making the Calcutta Style Ghugni Recipe, firstly we will make the Muri Masala.To make the muri masala, roast the cumin and coriander seeds until browned well.
Roast on low heat, so it does not burn and turn black.
Remove from heat and keep it aside.Next roast the bay leaves until crisp.
When you crumble with hands it will crush immediately.
Combine all the roasted ingredients with the rest of the remaining ingredients and blend into a fine powder.Store the Muri/Moodi Masala in the freezer to retain freshness for about 4 to 6 months.
We will not be using all the masala for this dish.To next step is to make the Ghugni Recipe.
We will first cook the soaked yellow peas until soft and mushy.
See video recipe of how to cook peas in a pressure cooker.
Soak for 4 hours or overnight & cook in the pressure cooker along with 2 cups of water and a pinch of salt for about 3 whistles.
After 3 whistles turn the heat to low and simmer for 15 minutes and turn off the heat.
Allow the pressure to release naturally.Peas comes under the legume category when dried and hence requires the similar amount of soaking and cooking time as other legumes.
Once the yellow peas are cooked, making the Ghugni is very simple.Heat a teaspoon of oil in a pan; add in the grated ginger, turmeric powder, the cooked peas and just 1 or 2 teaspoons of the above moodi masala.
Adjust the salt as required.
Give the Ghugni a quick boil, then stir in the chopped coriander leaves and turn off the heat.Serve the Calcutta Ghugni along with thinly sliced ginger and more green chillies on the top as a tea time snack or even along with Gujarati Methi Thepla for dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Street_Food/Calcutta_Ghugni_Recipe_Tangy_Yellow_Peas_Curry_Street_Food_Snack-1.jpg, 14
Ingredients: ghee,saffron strands,rose water,water,baking soda,sugar,cardamom powder (elaichi),flour (maida),milk powder,sunflower oil

Homemade Easy Gulab Jamun Recipe - Delicious & Tasty, Sunflower Oil - for deep frying,1/4 teaspoon Saffron strands,600 ml Water,1/2 teaspoon Cardamom Powder (Elaichi),120 grams All Purpose Flour (Maida),400 grams Sugar,200 ml Fresh cream,2 tablespoons Ghee,2 tablespoons Rose water,1/4 teaspoon Baking soda,250 grams Milk Powder, 45, North Indian Recipes, To begin making the Gulab Jamun Recipe, get all the ingredients ready.Preheat the oil for deep frying.
Into a large mixing bowl, add all the dry ingredients - milk powder, maida, sugar, soda and cardamom powder.
Add the cream and mix well to combine until you get a dough like consistency.The Gulab Jamun mixture will be a little sticky and this is the nature of it, as the milk powder has sweet which will cause this.Grease your fingers with oil and start shaping the Gulab Jamuns into tiny balls little larger than an Indian gooseberry / amla.
Once you have shaped all the Gulab Jamun dough, we will now begin to start deep frying.Slide the Gulab Jamuns into the pre heated oil and deep fry on medium heat until all the jamuns are fried until golden brown.
It will take close to 5 minutes to fry a batch of jamuns over medium heat.Once fried strain them into kitchen paper towels and keep aside.Parallely, into a large wide bowl heat the water and sugar.
Allow the sugar to dissolve completely.Once the sugar dissolves, add the rose water and a large pinch of saffron.
Give the Gulab Jal water a brisk boil for about 2 to 3 minutes and turn off the heat.Add the fried Gulab Jamuns into the hot gulab jal water and allow it to soak for about 2 hours.
The Gulab Jamuns will expand and soak in the water and fluff up.So ensure you keep some room in the gulab jal water bowl for this expansion.
 If required soak it in two bowls.Cover the pan while the gulab jamun us soaking so it becomes soft.
Half way through the soaking process, turn the Gulab Jamuns around so all the sides get evenly soaked.Once soaked, the Gulab Jamuns are ready to be served.Serve the Gulab Jamuns hot or cold as a dessert after a delicious meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Milk_Powder_Gulab_Jamun_Recipe_Video_5_1600.jpg, 10
Ingredients: salt,ginger,aamras (mango puree),asafoetida (hing),ghee,red chilli powder,water,gram flour (besan),curd,dry red chilli,curry leaves,cumin seeds (jeera),turmeric powder

Aamras Ki Kadhi Recipe - Mango Kadhi Recipe, 2 Dry Red Chilli,Salt - to taste,3 cups Water,1/4 teaspoon Cumin seeds (Jeera),1 cup Aamras - (mango puree),2 teaspoon Ghee,1 sprig Curry leaves,1/4 teaspoon Asafoetida (hing),1/4 teaspoon Turmeric powder (Haldi),2 tablespoon Gram flour (besan),1 inch Ginger - finely chopped,1/4 cup Curd (Dahi / Yogurt),1/2 teaspoon Red Chilli powder, 20, Gujarati Recipes﻿, To begin making the Aamras Ki Kadhi recipe, first whip up the aamras, curd, besan, turmeric powder and water in a medium bowl to a fine paste with no lumps.Pour the Aamras mixture into a saucepan, add the salt and whisk continuously until the aamras kadhi begins to thicken.
It is important to keep whisking it until the kadhi thickens, to prevent lump formation.Bring the Aamras Kadhi into a roaring bowl for a couple of minutes.
After that, turn the heat to low and simmer for a good 10 minutes, so all the flavors come together.Heat ghee in a tadka pan over medium heat; add cumin seeds, dry red chilli and curry leaves.
Allow the mustard seeds to crackle.
Once it crackles, add the chopped ginger red chilli powder, asafoetida and saute for a few seconds.Pour this tadka over the Aamras Kadhi and give it a quick stir.Check the salt to taste and adjust accordingly.
Once done, turn off the heat and transfer the Aamras Kadhi into a serving bowl and serve hot.Serve Aamras Ki Kadhi along with Aloo Na Shaak, Methi Thepla and Steamed Rice for a comforting weekday lunch or dinner.
               , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Aamras_Ki_Kadhi.jpg, 13