anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,ginger,hung curd (greek yogurt),green chilli,coconut,cardamom (elaichi) podsseeds,mint leaves (pudina),black peppercorns,cloves garlic,curry leaves,coriander (dhania) leaves,coriander (dhania) seeds,onion,poppy seeds,cinnamon stick (dalchini),eggs,turmeric powder,green chillies,sunflower oil

Mudaliar Style Omelette Curry Recipe, 1 Green Chilli - finely chopped,2 Green Chillies,1 Onion - chopped,1 Onion - finely chopped,1 tablespoon Turmeric powder (Haldi),2 tablespoon Sunflower Oil,1 tablespoon Poppy seeds,Salt - to taste,1/2 cup Hung Curd (Greek Yogurt),1 sprig Coriander (Dhania) Leaves,2 tablespoon Whole Black Peppercorns,4 cloves Garlic,5 sprig Coriander (Dhania) Leaves,2 sprig Mint Leaves (Pudina),1 sprig Coriander (Dhania) Leaves - for garnish,Salt - as per taste,2 Whole Eggs,2 tablespoon Fresh coconut - grated,1 tablespoon Coriander (Dhania) Seeds,1 Tomato,2 sprig Curry leaves,1 Cardamom (Elaichi) Pods/Seeds,1 inch Ginger,1 Cinnamon Stick (Dalchini), 60, Tamil Nadu, We begin making the Mudaliar Style Omelette Curry Recipe by breaking the eggs and whisking it with onions, coriander leaves, green chillies and salt.Heat an omellete pan with oil and pour the egg mixture when it is hot, flip it over and cook on the other side as well.
Fold the omelette and cut them into strips.Now grind the ingredients for onion paste into a smooth paste and keep it aside.Next grind the coconut and poppy seeds into a smooth paste and keep it aside as well.Heat a kadai with oil, temper the cloves, cinnamon stick, cardamom and curry leaves till the aroma is released.Next add the onions and fry for few minutes till it turns golden brown.
Now slowly add in your onion paste mixture and fry them till the raw smell of the masala goes away.Once done add in the coconut mixture and fry again for about 20 minutes.Next you can add in the yogurt whipped with turmeric powder and salt and slow add and mix well.
You can add some water at this stage and leave it to boil.
Boil for another 20 minutes.Pour the curry over the omelette and garnish with few coriander leaves.
Serve the Mudaliar Style Omelette Curry Recipe with whole wheat Malabar parotta or simply with Phulka Recipe (Roti/Chapati) - Puffed Indian Bread and Carrot and Beans Thoran (Subzi Recipe) to complete your Sunday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Mudaliar_Style_Omelette_Curry_Recipe.jpg, 20
Ingredients: salt,ginger,mustard oil,mustard seeds,ghee,milk,ridge gourd (turai peerkangai),sugar,dry red chillies,green chillies

Doodh Jhinge Curry Recipe-Ridge Gourd Cooked In Milk, Salt - to taste,4 Green Chillies - slit,1 teaspoon Ghee,1 teaspoon Mustard seeds,2 teaspoon Sugar,2 inch Ginger - grated,500 grams Ridge Gourd (Turai/ Peerkangai) - peeled & finely chopped,2 teaspoons Mustard oil,2 Dry Red Chillies,200 ml Milk, 30, Indian, To begin making Doodh Jhinge Curry Recipe (Ridge Gourd Cooked In Milk), peel the ridge gourds, cut into half, and then chop well.In a kadai, heat oil, once the oil is hot, add mustard seeds and allow them to crackle.Immediately add the whole dry red chillies and saute for a few more seconds.Add in the chopped ridge gourd.
Mix well to combine.Now add sugar and mix - this helps in retaining the color of the vegetable.Add salt and ginger paste.
Saute for a minute and cover and cook on a medium heat till the vegetable is cooked and the moisture is all dried up.
You can stir  the vegetables a couple of times to help it cook evenly.Meanwhile, add a pinch of besan to the bowl of milk and stir well.
This helps in keeping the milk from curdling.Once the ridge gourd is cooked, add green chillies to the kadai and slowly add milk.
stir well to combine and bring the Doodh Jhinge Curry to a brisk boil.Reduce the flame and continue to cook for about 5-7 minutes to allow the curry to thicken to the desired consistency.
Check that the sugar and salt and adjust to suit your taste, add a dollop of ghee and turn off the heat.Transfer Doodh Jhinge Curry to a bowl and serve.Serve Doodh Jhinge Curry Recipe (Ridge Gourd Cooked In Milk) with Gehun Bhajra Thepla Recipe or Phulkas along with Dry Chole Recipe (Dry Masala Chickpeas) for dinner or pack away for lunch box., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/maumita.paulghosh-gmail.com/Doodh_jhinge__Ridge_gourd_cooked_in_milk_recipe_edited.jpg, 10
Ingredients: cumin,red chilli powder desired,jaggery,mustard,curry leaves,amla,asafetida,salt oil

Amla Chutney Recipe - Hot and Sweet Amla Chutney Recipe, 100 grams of amla, 1/4 cup jaggery, asafetida - a pinch, 1 teaspoon cumin, salt - oil, 1 teaspoon mustard, according to taste, 1 sprig curry leaves, 2 teaspoons red chili powder - or as desired, 55, North Indian Recipes, To make the pungent and sweet amla chutney, first of all, pour the amla in the pressure cooker with a little water and cook till 3 whistles.
After the pressure comes out, open the cooker and take out the seeds from the amla.
Add the amla to the mixer grinder.
Pour it with water and grind it.
Now heat oil in a pan.
Add cumin seeds, mustard seeds, asafoetida and let it cook for 10 seconds.
After 10 seconds, add red chili powder, amla paste and mix it.
Add jaggery, salt and cook for 2 to 3 minutes.
Serve.
Serve the pungent and sweet amla chutney with garlic dish, aloo bhindi vegetable and phulka as a side dish., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Preethi_Kitchen_Appliances_Sweet_and_Spicy_Amla_Chutney_Thogayal_Video_recipe_5_Delicious_Chutneys_You_Can_Make_With_Turbo_Chop-1.jpg, 8
Ingredients: salt,kashmiri red chilli powder,coriander (dhania) leaves,ajwain (carom seeds),water,curd,colocasia root (arbi),coriander powder,turmeric powder,garam masala powder,sunflower oil

Arab Dahi Wali Sabz rode, 1 cup Curd (Dahi / Yogurt),1 1/2 teaspoon Kashmiri Red Chilli Powder,1 teaspoon Garam masala powder,Salt - to taste,250 grams Colocasia root (Arbi),1 teaspoon Coriander Powder (Dhania),1 cup Water - adjustable,Sunflower Oil - to cook,1/2 teaspoon Ajwain (Carom seeds),1/4 teaspoon Turmeric powder (Haldi),2 tablespoon Coriander (Dhania) Leaves - chopped, 40, North Indian Recipes, To start preparing Arbi Dahi Wali Sabzi, scrub arbi to get rid of mud and dirt.
Wash it twice at least.
Pressure cook arbi with little water and a pinch of salt for 1 whistle (do not overcook).
Arbi has to be cooked, but firm.Peel the skin off and cut them into half, lengthwise.Whisk yogurt or dahi well, keep aside.Heat oil in a pan.
Add ajwain and sauté for 10 seconds.Add red chili powder, turmeric powder, coriander powder and give it a mix.Add arbi and cook in oil and spices for about 10 to 12 minutes on medium flame with constant stirring.Add 1/2 cup water and bring it to boil.
Let it boil for 5 to 7 minutes.Add the whisked curd and with constant stirring, cook until the gravy just begins to come to a boil.Add garam masala powder, chopped coriander leaves, stir well and turn off flame.Serve Arbi Dahi Wali Sabzi along with Pudina Tawa Paratha, Mixed Sprouts Sabzi Recipe and Kachumber Salad for a perfect meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Arbi_Dahi_Wali_Sabzi.jpg, 11
Ingredients: salt,green beans (french beans),ginger,veg hakka noodles packet,spring onion (bulb greens),soy sauce,carrot,chilli vinegar,onion,black pepper powder,green bell pepper (capsicum),red chilli sauce,cabbage (patta gobi muttaikose),sunflower oil

Vegetarian Hakka Noodles -Chinese Chow Mein Recipe, 1/2 teaspoon Soy sauce,1/2 cup Green beans (French Beans) - thinly sliced,Salt - to taste,1 Carrots (Gajjar) - thinly sliced,1 cup Cabbage (Patta Gobi/ Muttaikose) - thinly sliced,1/2 teaspoon Black pepper powder,1 Green Bell Pepper (Capsicum) - thinly sliced,1 tablespoon Sunflower Oil,4 sprig Spring Onion (Bulb & Greens) - chopped,1/2 teaspoon Chilli vinegar,1 inch Ginger - finely chopped,2 Onions - thinly sliced,1 teaspoon Red Chilli sauce,1 Veg Hakka Noodles - packet, 50, Cantonese, To begin making the Vegetarian Hakka Noodles Recipe, first cook the noodles according the instructions in the package.Cool the noodles immediately by running it under cold water.
This stops the cooking process and prevents the noodles from getting too soft and soggy.
Add a tablespoon of oil to the cooled noodles to prevent sticking and keep aside.Now we will heat oil in a large frying pan on high heat and once the oil is hot add sliced onions and ginger and saute until the onions have softened.Once done add the capsicum, carrots, beans, cabbage,  spring onions, salt to taste and pepper powder and sauté on high until it has a cooked and crisp texture.Stirring on high heat cooks the vegetables faster and also helps it retain color and a subtle crispness.You can even cover the vegetables and cook the vegetables for three minutes.Once the vegetables are cooked yet firm stir in the soy sauce, chilli sauce, and chilli vinegar and stir fry for two minutes.
Once done stir in the cooked noodles and mix well to combine.Turn off the heat and transfer Vegetarian Hakka Noodles to a serving bowl.Serve the Vegetarian Hakka Noodles as a meal of its own or along with Gobi Manchurian or  Indo Chinese Mixed Vegetable Recipe In Szechuan sauce.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Veg_Hakka_Noodles_recipe_10_1600.jpg, 14
Ingredients: salt,milk,cloves garlic,sweet potatoes skin,pepper,butter

Sweet Potato Mash Recipe, 4 Sweet Potatoes - skin peeled and chopped small,500 ml Milk,100 grams Butter,Salt and Pepper - to taste,5 cloves Garlic - sliced, 20, Continental, To begin making the Sweet Potato Mash Recipe, add the chopped sweet potato, milk, garlic and butter into a sauce pan and leave it to boil.Boil until the potatoes have become soft and fluffy.
Using a potato masher, mash all the potatoes and add little salt and mix well.You can also pass the mashed potatoes into a sieve to get a smooth consistency.
Before serving sprinkle some pepper and serve.Serve the Sweet Potato Mash Recipe along with Oven Baked Chicken with a fresh salad like Chickpea Orange Salad Recipe with Sun Dried Tomatoes by the side.
 , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Sweet_Potato_Mash_Recipe.jpg, 6
Ingredients: salt,soybeans (whole soya dal),asafoetida (hing) generous,coconut,mustard seeds,red chilli powder,curry leaves,coconut oil,mango skin,turmeric powder

Buy Manga Soya Sundal Recipe, Curry leaves - a few,1 Asafoetida (hing) - a generous pinch,Salt - to taste,1/3 teaspoon Mustard seeds,1 Mango (Raw) - skin peeled & finely chopped,1 tablespoon Fresh coconut,1 teaspoon Coconut Oil,1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Red Chilli powder,1/2 cup Soybeans (Whole Soya dal) - soaked overnight, 45, South Indian Recipes, To prepare Thenga Manga Soya Sundal - Navratri Special Recipe, pressure cook soaked soybeans for 5 whistles until it is cooked well.
Strain the water completely.Take a Pan, heat a teaspoon of coconut oil in it and add hing.
Immediately add mustard seeds, allow to splutter.Immediately add cooked and strained soybeans and raw mango.Add chili powder, salt, curry leaves, and cook for 1-2 minutes.Lastly, add coconut and immediately switch off.Serve Thenga Maanga Soya Sundal recipe during evening or with puliyogare recipe or broken wheat upma and Akhrot ka sheera recipe to make it a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Neeru_Srikanth/Thenga_Maanga_Soya_Sundal__Navarathri_Special.jpg, 10
Ingredients: arhar dal (split toor dal),carrot dices,salt per,sunflower oil,ghee,mooli mullangi (radish) dices,elephant yam (suransenairatalu) dices,fennel seeds (saunf),coconut,brinjal (baingan eggsplant) dices,red chilli powder,coriander (dhania) leaves,sugar,dry red chillies,parangikai pumpkin dices,panch phoran masala,banana dices,turmeric powder,cinnamon powder (dalchini)

Aoria Special Dalma Recipe (Aoria Dal & Tarkari), Coriander (Dhania) Leaves - chopped,Sunflower Oil - for cooking,1 Coriander (Dhania) Leaves - chopped,1/2 cup Brinjal (Baingan / Eggplant) - teaspooncut into small dices,1 teaspoon Cinnamon Powder (Dalchini),1 teaspoon Red Chilli powder,1/4 cup Mooli/ Mullangi (Radish) - teaspooncut into small dices,Salt - per taste,1 cup Arhar dal (Split Toor Dal),1 pinch Sugar,2 teaspoon Fennel seeds (Saunf),1/4 cup Carrot (Gajjar) - teaspooncut into small dices,2 Dry Red Chillies,1/2 cup Kaddu (Parangikai/ Pumpkin) - cut into small dices,1 tablespoon Ghee,1/2 cup Elephant yam (Suran/Senai/Ratalu) - cut into small dices,1 tablespoon Fresh coconut - grated,1 teaspoon Turmeric powder (Haldi),1 teaspoon Panch Phoran Masala,1/2 cup Raw Banana - teaspooncut into small dices, 70, Oriya Recipes, To begin making the Oriya Special Dalma Recipe (Oriya Dal & Tarkari), soak the toor dal for 4-5 hours in water.Wash the vegetables and cut all in medium pieces of equal sizes.Add the soaked dal, 3 cups of water, the cut vegetables along with salt and turmeric into the pressure cooker and cook until you hear a couple of whistles.
After a couple of whistles, turn the heat to low for a couple of more minutes and then turn off the heat.Allow the pressure to release naturally from the cooker.
Once released, open the cooker, add the red chili powder, cinnamon powder, salt, panch phoran and a pinch of sugar.
Stir well and adjust the spices to suit your taste.Bring the dal to a light simmer while we proceed to make the tadka (seasoning)Heat ghee in a small tadka pan; add the red chili and fennel seeds and allow them to roast.
Once roasted, turn off the heat.
Pour the seasoning into the simmering Oriya dalma and stir.Finally stir in the coriander leaves and turn off the heat.
Cover the Dalma with a lid and let it rest for 5 minutes till the flavor infuses properly.
Garnish with shredded coconut and chopped coriander leaves and serve.Serve the Oriya Special Dalma Recipe along with  bowl of steamed rice, topped with ghee for a one dish weeknight dinner or simply a wholesome lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/Oriya_Special_Dalma_Recipe_Oriya_Dal_and_Tarkari-1.jpg, 19
Ingredients: salt,sweet potato skin,green chilli,methi leaves (fenugreek leaves),cumin seeds (jeera),black pepper powder,coriander powder,turmeric powder

Fenugreek Vegetable Lu Vegetable Recipe - Sweet Own & Fangrik Layaves Vegetable, Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 cup Methi Leaves (Fenugreek Leaves) - chopped,1 teaspoon Coriander Powder (Dhania),1 Green Chilli - slit,2 Sweet Potato - skin peeled,1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Black pepper powder, 40, North Indian Recipes, To begin making the Sweet Potato & Fenugreek Leaves Sabzi Recipe, we will heat a kadai with oil, add cumin seeds and allow it to splutter for few seconds.Add sweet potato, green chilli and sprinkle with salt and allow it to cook covered till it is done.
Keep tossing it at regular intervals.Add fenugreek leaves, coriander powder, turmeric powder, black pepper powder and salt to taste.
Combine well.
Sprinkle little water to the Sweet Potato & Fenugreek Leaves Sabzi and cook covered for 10 more minutes and serve hot.
Serve the Sweet Potato & Fenugreek Leaves Sabzi Recipe along with Phulka and Gujarati Dal to make a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Sweet_Potato__Fenugreek_Leaves_Subzi_Recipe.jpg, 8
Ingredients: cloves garlic,virgin olive oil,salt (only ),black pepper powder,parmesan cheese,spinach leaves (palak),cinnamon powder (dalchini)

Sauteed Spinach With Garlic And Cheese Recipe, 1/4 teaspoon Black pepper powder,4 cloves Garlic - finely sliced,4 tablespoons Parmesan cheese - grated,1/8 teaspoon Cinnamon Powder (Dalchini),1 teaspoon Extra Virgin Olive Oil,Salt - to taste (only if required),2 cups Spinach Leaves (Palak), 15, European, To begin making Sauteed Spinach With Garlic and Cheese Recipe, heat olive oil in a pan add in the garlic slices on a low-medium heat and saute until they turn golden brown.Add the spinach leaves and saute for about 2 minutes or until the leaves shrink and are tender.
Also let the water from the spinach dry out a bit.You can take out the spinach from the pan and add the parmesan later, once done with the recipe as well.Once done, add in the grated parmesan cheese, pepper powder, cinnamon powder and season with the right amount of salt.
Keep in mind that parmesan cheese also is salted, hence add salt only if required.Give it a nice stir and switch off heat, add the reserved spinach on it once you serve the dish in a bowl.Serve the Sauteed Spinach With Garlic and Cheese Recipe with Creamy Mushroom Risotto Recipe and Garlic Bread With Herb Butter Recipe for a hearty warm weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Sauteed_Spinach_With_Garlic_and_Cheese_Recipe.jpg, 7
Ingredients: salt,spring onion greens,button mushrooms,soy sauce,carrot,spring onion (bulb greens),green chilli sauce,cloves garlic,black pepper powder,green bell pepper (capsicum),broccoli florets,eggs,veg hakka noodles

Egg Hakka Noodles Recipe, Salt - as required,1/2 Green Bell Pepper (Capsicum) - julienned,1 tablespoon Black pepper powder,1/2 tablespoon Soy sauce,Salt - to taste,1/2 cup Broccoli - chopped into small florets,1/2 teaspoon Black pepper powder,1 Veg Hakka Noodles,6 cloves Garlic - finely chopped,2 Whole Eggs,1 Carrot (Gajjar) - peeled and julienned,1 tablespoon Spring Onion Greens - chopped for garnish,5 Button mushrooms - chopped,1 tablespoon Green Chilli Sauce,1/2 cup Spring Onion (Bulb & Greens) - chopped, 55, Chinese, To begin making the Egg Hakka Noodles first, boil 5-6 cups of water and add Hakka Noodles to the water when the water starts to boil.Add 1 teaspoon oil and some salt to the noodles while boiling.
Boil and cook the noodles according to the instructions given on the pack.Once the noodles is cooked using a strainer, drain the water.
Pass running water through the noodles to stop overcooking the noodles.
Toss it with some oil to prevent sticking and keep aside.Now for the scrambled eggs, crack and open 2 eggs one by one and add them to a mixing bowl.
Add black pepper and salt and beat them well.In a wok, add oil and once the oil is hot add the egg mixture and spread it around by moving the wok in a circular direction.Cook it for 2 minutes and then scramble it till it is cooked properly.
Remove to a plate and keep it aside.In the same Kadai/wok, add 2 tablespoon oil and when it gets heated add finely chopped garlic.Saute the garlic for few seconds and add the chopped spring onions, capsicum, broccoli, and carrot saute them till cooked.After the vegetables are cooked add mushrooms and mix well.
Cook the mushrooms and let the water evaporate from the mushrooms.
Once done add soya sauce and chili sauce and give it a toss, now add black pepper powder and mix well.Add the boiled noodles.
salt to taste and toss well to combine.Finally, add the scrambled eggs to the Hakka Noodles and give it a stir.
Turn off the heat.Transfer Egg Hakka Noodles to a serving plate.Garnish with spring onion greens and serve them hot.Serve Egg Hakka Noodle Recipe with Vegetable Manchurian Balls In Hot And Spice Garlic Sauce for a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Hakka_Noodles_With_Egg.jpg, 13
Ingredients: salt,coconut,mustard seeds,asafoetida (hing),curry leaves,white urad dal (split),dry red chillies,onion,cumin seeds (jeera),jackfruit (kathal) skin shaved off,turmeric powder,green chillies

Idichakka Thoran Recipe (Young Jack Fruit With Spiced Coconut), 1 teaspoon White Urad Dal (Split),1/2 teaspoon Mustard seeds,3 Dry Red Chillies,Salt - to taste,1/2 cup Fresh coconut - grated,2 Green Chillies - finely chopped,1 Onion - finely chopped,1 Jackfruit Raw (Kathal) - with skin shaved off,1 sprig Curry leaves,1/2 teaspoon Asafoetida (hing),1 teaspoon Turmeric powder (Haldi),1/2 teaspoon Cumin seeds (Jeera), 60, Kerala Recipes, To begin making the Idichakka Thoran Recipe (Young Jack Fruit With Spiced Coconut), we will first shave off the skin of the Idichakka (Jackfruit).
To do that, apply oil in your knife and palms.
Using the oiled knife scrape the skin off the Jackfruit.Next step is to cut the Idichakka (Jackfruit), into half and remove the middle portion of the fruit from both the halves.
Oil and grease your hands and knife once again and cut the Idichakka (Jackfruit) into chunks.We will now cook the Idichakka (Jackfruit) until it is soft and tender.
I like using the pressure cooker to cook the jackfruit.
Grease the pressure cooker with oil on all sides.
Place the Idichakka (Jackfruit), along with salt and a teaspoon of turmeric powder.
Add 1/4 cup of water and cover the pressure cooker with its weight on.
Allow it to cook under pressure until you hear two whistles.
After couple of whistles, turn off the heat.
Allow the pressure to release naturally, as the Idichakka (Jackfruit) will continue to cook under the pressure.
Once the pressure is released, open the pressure cooker.
Using a fork or the back of the knife mash the Idichakka (Jackfruit) into crumbled.
You will notice it splitting into think lengthy strips like shredded cabbage.
That's the texture we are looking to get.
Keep the crumbled Idichakka (Jackfruit) aside.In our next step, grind the coconut and red chillies, adding water little at a time to make a coarse paste.
Keep this aside.In our final step; heat a tablespoon of oil in a work or a kadai; add the mustard seeds, cumin seeds and halved urad dal.
Allow them to crackle and roast well.
Next add the onion, green chillies and saute until the onions are tender.
Finally add the curry leaves, asafoetida powder, coconut mixture and the cooked Idichakka (Jackfruit).
Stir well until all the ingredients are well combined.
Check the salt and spice levels and adjust to suit your taste.
Cover the pan, and allow the Idichakka (Jackfruit) Thoran to simmer and absorb the flavors.
Turn off the heat.Serve Idichakka Thoran Recipe along with Mixed Vegetable Sambar and Steamed Rice for a weeknight dinner.
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Ingredients: salt,bay leaf (tej patta),fennel seeds (saunf),raisins,red chilli powder,cinnamon stick (dalchini),phool makhana (lotus seeds),coriander powder,dates,turmeric powder,kala chana (brown chickpeas)

Kala Chana Mithaas Liye Recipe (Chickpeas & Lotus seed In Date Curry), 8 Dates - pitted,1 cup Kala Chana (Brown Chickpeas) - soaked for overnight,1/2 teaspoon Fennel seeds (Saunf),1 inch Cinnamon Stick (Dalchini),Salt - to taste,1 teaspoon Red Chilli powder,1 teaspoon Raisins,1 Bay leaf (tej patta),1/4 teaspoon Turmeric powder (Haldi),1/2 cup Fresh cream,1/2 cup Phool Makhana (Lotus Seeds),2 teaspoons Coriander Powder (Dhania), 25, Himachal, To begin making the Kala Chana Mithaas Liye Recipe (Chickpeas & Lotus seed in Date Curry), soak the kala channa in water for overnight.Pressure cook the kala chana with bay leaf and water for about 4 whistle.Heat a kadai with oil, add cloves, cinnamon stick, and fry them for about 10 seconds.Add cooked kala chana along with spice powders and cook till the raw smell goes away.Add the pitted dates and cream and bring it to a boil.
Check for salt and adjust accordingly.Before serving add the lotus seeds and serve.Serve the Kala Chana Mithaas Liye Recipe along with Bengali Luchi or phulka with subzi by the side to enjoy your everyday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Kala_Chana_Mithaas_Liye_Recipe_Chickpeas__Lotus_seed_in_Date_Curry.jpg, 11