anandhuvasudev/southindiandish huggingface dataset:
Ingredients: sugar,colocasia root (arbi),water,ghee

Arbi Ke Meethe Chande Recipe, 1/2 cup Water,1 cup Sugar,Ghee - to deep fry,6 Colocasia root (Arbi), 150, Indian, To begin making the Arbi Ke Meethe Chande Recipe, clean and dry Arbi.
Apply mustard oil to hands and cut 1/4 inch thin chips out of it.
Chips should be not too thin as they may burn during frying.
Wash them again and spread it out on a towel to dry.Let them dry for 2 hours under the fan or medium sunlight.Now heat ghee in a kadai/deep frying pan and fry them till golden.
You can alternately shallow fry them, for a healthier version too.Transfer the fried arbi chips on an oil absorbent paper to immediately to get rid of any excess oil.Meanwhile prepare the sugar syrup of one string consistency.
In a saucepan, pour sugar and water and bring it to boil while continually stirring the mixture.Let it simmer on medium heat till you obtain a one string consistency when you drop the syrup from your ladle.
Take a drop of sugar syrup on your forefinger and stretch it with the thumb to observe one string consistency.
Once done add the Arbi Chips in the prepared sugar syrup and start stirring them fast.
Your stove should be on a medium heat while doing this.Gradually, you will see sugar getting dried up and coating the Arbi Chips.Keep stirring on low heat till all the chips are coated well with the sugar syrup.Now take them out on a tray and let the Arbi Ke meethe chande cool down and serve.Once cooled you can store the Arbi Ke Meethe Chande in an airtight container up to 4 days.Serve Arbi Ke Meethe Chande Recipe with Moong Dal Mini Samosas and Masala Chai Recipe as an evening snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/KrispyKadhai/Arbi_Ke_Meethe_Chande_recipe_edited.jpg, 4
Ingredients: wheat brown bread,salt,foxtail millet (yields millet ),paneer,sesame seeds (til seeds) roll,za'atar,coriander (dhania) leaves,butter

Millet Cottage Cheese Fritters Recipe-Flavored With  Za'atar,, 1/4 cup Foxtail Millet - cooked (yields 1 cup of cooked millet ),Salt - to taste,8 Whole Wheat Brown Bread - slices,2 sprig Coriander (Dhania) Leaves,Butter - for greasing the breads,Sesame seeds (Til seeds) - to roll,200 grams Paneer (Homemade Cottage Cheese) - crumbled,Za'atar - to taste, 50, Continental, To begin making the Millet Cottage Cheese Rolls, Preheat the oven to 200 C and grease a baking sheet with butter.We will first cook the millets with 3/4 cup of water until soft and mushy.
The millets should have absorbed all the water.
If there is any excess water, drain in and you could use it for soups.NOTE: Millets are like lentils or broken wheat and you have to cook them in a similar way.
In a large mixing bowl, combine all the ingredients together and stir well to bring them all together.
Keep the millet cheese filling aside.Using a rolling pin roll the bread slice to stretch it a bit this we do so we can roll the bread and its filling with ease.
Place a spoon of the millet cheese mixture in the center, wet the edges with a little water and roll it up tightly.
Press and seal the edges and cut the excess away.
 Place the millet and cheese rolls on the greased baking sheet.
Proceed the same way with the remaining slices of bread.To get crusty top  dip the rolls in the melted butter, then roll this over the zaatar spice mix.
Proceed the same way with the remaining rolls and place them on a greased baking sheet.Place the rolls in the preheated oven and bake for about 15 to 20 minutes until the crust turns golden brown in color.
Place the delicious Millet Cottage Cheese Rolls on a party platte and serve along with date sauce or a strawberry chutney.Serve the Baked Millet Cottage Cheese Fritters as Party Appetizer for any Special Occasion., https://www.archanaskitchen.com/images/archanaskitchen/World_Appetizers/Video_Recipe_Millet_Cottage_Cheese_Rolls_Flavored_with_Zaatar_Spice_Mix-2.jpg, 8
Ingredients: re beans,sour,phulka leftover,tomato salsa mexican salsa,cheddar cheese,butter olive oil brushing the rotis

Spicy Whole Wheat Roti Taco Bowls Recipe, 1/2 cup Cheddar cheese - grated for garnishing,1 cup Refried beans,1/4 cup Sour cream - optional,1-2 tablespoon Butter - or olive oil for brushing the rotis,1 cup Tomato Salsa - or mexican salsa,4 Phulka - leftover, 55, Fusion, To begin making the Spicy Whole Wheat Roti Taco Bowls Recipe, first preheat the oven to 200 C.Lightly brush the rotis with butter or olive oil on both sides.Nest the rotis in oven friendly bowls like a muffin pan or large ramekins.
If you feel that the rotis are falling in, place a ball of foil or some baking beans to keep the sides erect.Bake the rotis in the oven for 12-15 minutes till the rotis are crisp and browned.Cool completely on a wire rack.
These become your roti taco bowlsThe finally step is to assemble.
Have the Mexican Salsa and refried beans made according to the recipe in the link.To assemble the Spicy Whole Wheat Roti Taco Bowls, place 2-3 spoons of the refried beans in the crisp roti taco bowls.
Top it with the salsa , the cheese and the sour cream and serve.Serve the Spicy Whole Wheat Roti Taco Bowls as a an appetizer or a snack for parties along with Red Wine Sangria Cocktail Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Spicy_Roti_Bowls.jpg, 6
Ingredients: tomato,salt,ginger,red chilli powder,cloves garlic,dry red chilli,coriander (dhania) leaves,onion,cumin seeds (jeera),green bell pepper (capsicum),chicken breasts,turmeric powder,garam masala powder,sunflower oil

Kadai Chicken Recipe - Chicken Cooked With Onion And Capsicum, 1 Onion - sliced,1 Onion - diced,Sunflower Oil,1 Green Bell Pepper (Capsicum) - diced,2 Dry Red Chilli,1 inch Ginger - chopped,1 cup Homemade tomato puree,1 teaspoon Cumin seeds (Jeera),300 grams Chicken breasts - cut into chunks,2 teaspoon Garam masala powder,Salt - to taste,2 sprig Coriander (Dhania) Leaves - chopped,1 tablespoon Fresh cream,1/4 teaspoon Turmeric powder (Haldi),4 cloves Garlic - chopped,2 teaspoons Red Chilli powder, 45, North Indian Recipes, To begin making the Kadai Chicken Recipe, heat a heavy bottomed pan/wok with oil.
Once it becomes hot, add cumin seeds and allow it to splutter.Add dry red chillies and saute till it crisp up.
Add ginger, garlic and allow it soften.Add sliced and diced onions and saute till they soften and caramelize.Add bell peppers and cook till they become a little soft.
Once that is done, add cup of tomato puree and keep cooking till the tomatoes are well cooked.
This will take about 4 to 5 minutes.After 4 to 5 minutes, add red chilli powder, garam masala powder, turmeric powder, salt and cook for another 3 minutes.Add chicken pieces and saute well till the masala is coated evenly over the chicken.The chicken will take about 15 to 20 minutes to cook.
At the end, add a tablespoon of cream and mix well.
Serve hot by garnishing it with coriander leaves.Serve the Kadai Chicken Recipe along withTawa Paratha, Boondi Raita and a Kachumber Salad for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Kadai_Chicken_Recipe_.jpg, 14
Ingredients: jaggery,dry coconut (kopra),poppy seeds,cardamom powder (elaichi),chana dal (bengal gram dal)

Hayagreeva Recipe, 1 cup Chana dal (Bengal Gram Dal),2 tablespoons Poppy seeds,1 cup Jaggery,1/4 cup Dry coconut (kopra) - grated,1 teaspoon Cardamom Powder (Elaichi), 45, Karnataka, To begin making the Hayagreeva, soak the bengal gram dal for half an hour.
Once soaked pressure cook the dal in 1 cup of water until cooked through and soft.
In the next step we will prepare the jaggery syrup.
In a deep sauce pan, boil 2 cups of water along with jaggery, poppy seeds and the grated dry coconut.
Keep stirring and boiling until the jaggery is dissolved completely and it gets syrupy consistency.
Not one string consistency but just syrupy.Add the cooked bengal gram dal into this syrup, cover it and cook it until the lentils soak up all the syrup and thickens.
Make sure you do not mash the lentils too much, we want it to be grainy.Finally, add cardamom powder to the Hayagreeva and give it a good stir.
Garnish it with some grated dry coconut and toasted poppy seeds.Serve Hayagreeva hot as a delicious dessert during festive occasions like Diwali, Navratri et al along with Angoori Rasmalai., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Sweets_Mithai/Hayagreeva_Bengal_Gram_Sweet_From_Karnataka-1_1600.jpg, 5
Ingredients: salt,parmesan cheese,reserved water from boiling pasta,pasta wheat,milk,water,virgin olive oil,cloves garlic flakes,onion,black pepper powder,button mushrooms,butter,cauliflower (gobi) florets,dried oregano

Burnt Garlic Pasta with Mushroom Recipe, 1 tablespoon Extra Virgin Olive Oil,250 grams Pasta - whole wheat,3 cloves Garlic - flakes removed and grated,Salt - to taste,1 cup Milk,70 grams Cauliflower (gobi) - florets,1 cup Reserved water - from boiling pasta,1 Onion - finely chopped,1 tablespoon Butter,1 tablespoon Parmesan cheese,1 teaspoon Extra Virgin Olive Oil,4-5 cup Water,1/4 tablespoon Black pepper powder,3 Button mushrooms - chopped,2 tablespoon Dried oregano, 50, Italian Recipes, To begin with Burnt Garlic Pasta with Mushroom, we will first cook the pasta along with salt in boiling water until al dente.
Once the pasta is cooked, drain it from the hot water and run it under cold water immediately to stop the process of cooking.
Drain the pasta from its water and drizzle a bit of olive oil to prevent it from sticking to each other.
Keep the pasta aside.The next step is to make the sauce.
Blend cauliflower florets, salt, pepper, milk and 1 tablespoon olive oil in a mixer to make a smooth mixture.Heat a tablespoon of oil in a pan, add the grated garlic and cook on low flame till they start changing their colour to light brown.Add chopped onions into the heavy bottomed skillet and saute it for a while.
Now mix the chopped mushroom and cover it for 5 minutes.
Add 1/2 cup reserved pasta water and cook for another 5 minutes.Don’t let the vegetables overcook, as it will get tossed along with the pasta and the sauce as well.To the same wok in which you stir fried the vegetables, stir in the cooked pasta and finally the cauliflower white sauce.
Sprinkle some salt and black pepper and let it cook for another 4-5 minutesSprinkle some oregano and parmesan cheese to the pasta.
Let it cook for another 5 minutes.If the pasta sauce is too thick, add some more reserved pasta water and cook it for some more time.Serve the Burnt Garlic pasta with Mushroom for a quick weeknight dinner along with a Smoked Tofu and Grilled Vegetable Salad to make a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Preeti_Tamilarasan/Burnt_Garlic_Pasta_with_Mushroom.jpg, 14
Ingredients: tomato,salt,mustard seeds,red chilli powder,cloves garlic,green chillies,sunflower oil

Tomato Garlic Chutney Recipe, 2 Green Chillies,1 teaspoon Red Chilli powder - to taste,Salt - to taste,1 teaspoon Mustard seeds,300 grams Tomatoes - finely chopped,Sunflower Oil,6 cloves Garlic, 30, Indian, To begin making the Tomato Garlic Chutney Recipe,  get all the prep work done like chopping tomatoes and peeling garlic.
Bring all the ingredients in one place.Heat a tablespoon of oil in a heavy bottomed pan.
Add the mustard seeds and allow it to crackle.
Add the garlic and roast for a few minutes until you notice the roasted aroma coming through.Once the garlic is well roasted, add the tomatoes and saute the tomatoes on low to medium heat until the tomatoes become very soft, mushy and also most of the water is evaporated.
You will have thick tomato chutney like mixture,Once you have the above consistency of the tomatoes, add the red chili powder and salt.
 Check the taste to ensure it suits your palate.Once done, using a hand blender - pulse the garlic tomato chutney to make a semi smooth chutney.Transfer to a serving bowl and serve the Tomato Garlic Chutney as a spread over breads, along with parathas, Litti Choka and more.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Preethi_Kitchen_Appliances_Tomato_Garlic_Chutney_recipe_video-2.jpg, 7
Ingredients: tomato,salt,cumin powder (jeera),ginger,hung curd (greek yogurt),white pepper powder,paprika powder,mint leaves (pudina),mixed vegetables (cauliflower,water per,kabuli chana (white chickpeas),coriander (dhania) leaves,lemon,lemon,black pepper powder,coriander powder,quinoa,sunflower oil

Moroccan Chickpeas Curry with Quinoa and Coriander Curd Recipe, Paprika powder - according to your taste,1 sprig Mint Leaves (Pudina) - chopped,4 tablespoon Hung Curd (Greek Yogurt),2 sprig Coriander (Dhania) Leaves - chopped,Salt - to taste,1/4 cup Kabuli Chana (White Chickpeas),1/2 cup Mixed vegetables - (cauliflower,1 teaspoon Lemon juice,1/4 teaspoon Coriander Powder (Dhania),1 cup Quinoa,Water - as per required,1 tablespoon Sunflower Oil,2 Tomatoes,1/2 teaspoon Black pepper powder - crushed,1/2 teaspoon Ginger - crushed,1/4 teaspoon Cumin powder (Jeera),White pepper powder - to taste,Lemon wedges - as required, 55, African, To begin making Moroccan Chickpeas Curry with Quinoa and Coriander Curd, firstly soak the Quinoa in warm water for 15-20 minutes.After 15-20 minutes drain the water from the quinoa.
Fluff it with a fork and reserve.Blanch tomatoes and make a puree out of it.
Then blanch the veggies with a pinch of salt.
Drain and retain the water.Take oil in a heavy bottomed pan and add ginger.
Sauté it for about 20 seconds and add the tomato puree, cooked chickpeas, blanched veggies, retained water from boiled veggies and let it simmer.
Mash the chickpeas slightly to give it a little volume.Once it is done, add all the spice powders, salt and adjust the consistency and taste.Finish with crushed black pepper and adjust spice and top the dish with celery or coriander.
Transfer it to a serving bowl.To make the coriander curd, firstly mix all the ingredients for the same and cool it in a refrigerator before serving.Serve Moroccan Chickpeas Curry with Quinoa and Coriander Curd on its own or with Moroccan Roast Chicken for a weekend meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Kalyani_S/Moroccan_Chickpeas_Curry_with_Quinoa_and_Coriander_Curd__Easy_Weekday_Lunch_ideas.jpg, 18
Ingredients: salt,wheat flour,sunflower oil,bay leaves (tej patta),cloves (laung) cloves,black pepper corns,milk,mint leaves (pudina),water,onion,cumin seeds (jeera),cinnamon stick (dalchini),lemon,black pepper powder,ginger paste,green chillies,mutton on the,garlic paste

Mutton Khurdi Recipe - Bohra Style White Mutton Stock Soup, 1 Onion - sliced,1 teaspoon Black pepper powder,Salt - to taste,1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera),1 cup Milk,2 Green Chillies - slit,1/2 tablespoon Ginger - paste,1/2 tablespoon Garlic - paste,2 Cloves (Laung) - 2 cloves,2 Bay leaves (tej patta),1 cup Water,1 tablespoon Sunflower Oil,1 tablespoon Whole Wheat Flour,Lemon - wedges to serve,4 Whole Black Pepper Corns,300 grams Mutton - on the bone,2 sprig Mint Leaves (Pudina) - finely chopped, 30, Gujarati Recipes﻿, To begin making the Mutton Khurdi Recipe, we will first cook the mutton.
In a pressure cooker, combine the mutton, onion, bay leaves, green chillies, ginger, garlic, salt, water.
Pressure cook for three whistles and turn off the flame.
 Allow the pressure to release naturally.In a kadai, heat oil on medium flame, once the oil is hot, add the whole spices- cumin seeds, peppercorns, cinnamon, cloves.Once the spices begin to sizzle, add the whole wheat flour and mix well along with the oil and spices.
To the kadai add the milk, whisking continuously, ensuring no lumps are formed and allow the bhora soup to thicken.Once it thickens, add salt and pepper, and mutton and all the contents of the pressure cooker into the kadai.
 Give the Mutton Khurdi/ Bohra Style White Mutton Soup a brisk boil for 3 to 4 minutes until all the flavours get into the mutton.Once done, turn off the heat, check the salt and seasonings and adjust to suit your taste.Serve the Mutton Khurdi/ Bohra Style White Mutton Soup hot along with some mint leaves and lemon wedges.
Serve this lip smacking Mutton Khurdi Recipe over a weekend meal along with Kalmi Kabab Recipe - Mughlai Style Chicken Tangdi Kebab and Prawns Biryani Recipe followed by a dessert of Rose Flavoured Shahi Tukda Recipe, https://www.archanaskitchen.com/images/Khurdi_Recipe_Bohra_White_Stock_Mutton_Soup-7.jpg, 18
Ingredients: tomato,salt,achari mayo,ginger,garam masala powder,green chilli,mustard seeds,asafoetida (hing),carrot,nutralite classic,crusty bread log,onion,cloves (laung) garlic,cabbage (patta gobi muttaikose)

Iyengar Style Masala Toast Recipe, 2 Carrots (Gajjar) - grated,4 Crusty bread log - cut into slices,1 cup Cabbage (Patta Gobi/ Muttaikose) - chopped,1 inch Ginger - chopped,1 teaspoon Garam masala powder,Salt - to taste,1 tablespoon Achari Mayo,4 Cloves (Laung) - garlic,1 teaspoon Mustard seeds,1 Onion - chopped,1 Green Chilli - chopped,1 Tomato - chopped,1 pinch Asafoetida (hing),1 tablespoon Nutralite Classic Spread, 40, Karnataka, To begin making the Iyengar Style Masala Toast Recipe, heat Nutralite Classic Spread over medium heat.
Add mustard seeds, hing and allow it to splutter.Add ginger, garlic, and allow it soften for few seconds.
Add in the chopped onions and saute till the onions turn translucent.Add in the green chilies and tomatoes, sprinkle little salt so that the tomatoes will soften.You can add carrot and cabbage and cook till the vegetables are soft and cooked.Once the vegetables are cooked, you can add salt and garam masala and the Nutralite Achari Mayo.
Saute until the masala is coated.Heat a grill pan, add butter when it starts to sizzle you can add the bread and toast them till they turn brown.To assemble, you can add a tablespoon of the sautéed vegetable and serve.Serve the Iyengar Style Masala Toast Recipe along with some Cocoa Banana Almond Date Smoothie or a glass of fresh juice like Mulled Apple Juice Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Iyengar_Style_Masala_Toast_Recipe.jpg, 14
Ingredients: tomato,salt,coriander (dhania) leaves,red chilli powder,dry coconut (kopra),water,ginger garlic paste,onion,mutton,coriander powder,turmeric powder,kasuri methi (dried fenugreek leaves),garam masala powder,sunflower oil

Andhra Style Mutton Curry Recipe, Salt - as required,Water - as required,1/2 cup Tomato - chopped,1 teaspoon Garam masala powder,Coriander (Dhania) Leaves - chopped for garnish,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 Onion - chopped,1 cup Dry coconut (kopra),1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves),1 tablespoon Ginger Garlic Paste,350 grams Mutton,1 Onion,2 teaspoons Red Chilli powder - adjust according to your taste,1 teaspoon Turmeric powder (Haldi),Sunflower Oil - as required, 60, Andhra, To begin making the Andhra Style Mutton Curry recipe, marinate the mutton with ingredients listed under ‘For marinating’ and keep aside for 15 minutes.
Later pressure cook the marinated mixture for 6 whistles.
Meanwhile grind all the ingredients given under ‘For grinding’ and keep it aside.
Add oil in a heavy bottomed pan, add onions to it and cook till the onion turns brown.Add ginger garlic paste and let it cook till the raw smell goes off.Next, add the ground mixture to it and let it fry till the mixture starts to turn golden brown.
Now, add mutton with its juices and let it cook for at least for 5 minutes.
After 5 minutes, add tomatoes, red chilli powder, garam masala powder, coriander powder, salt and let it simmer for another 5 minutes.Next add the required water and cover it for 10 minutes.
Add kasuri methi, coriander leaves and give the curry a stir.
Your Andhra Style Mutton Curry is ready to be served.Serve Andhra Style Mutton Curry along with Steamed Rice or Whole Wheat Lachha Paratha for a weekday dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/Andhra_style_mutton_curry.jpg, 14
Ingredients: corn flour,pistachios,milk,rose water,water,ricotta cheese,sugar,lemon,kunafa dough (strands),butter

Delicious Arabic Sweet Kunafa Recipe (Knafeh), 2 teaspoons Corn flour,250 grams Kunafa Dough (strands),1-1/2 cup Sugar,1 teaspoon Lemon juice,1 cup Milk,1/2 cup Ricotta Cheese - grated,1 teaspoon Rose water,1 cup Water,200 grams Butter - melted,1/4 cup Pistachios - chopped, 70, Arab, To begin making the Arabic Sweet Kunafa Recipe (Knafeh), preheat oven to 180 C.
We shall start with preparing sugar syrup.
In a saucepan add sugar and water and boil until it becomes sticky and comes to syrup consistency.
It should have a two string consistency.
Ensure you do this on low heat.Remove the sugar syrup from from the heat, add lemon juice and rose water.
Stir and keep aside.Next for preparing filling.
Heat milk and add corn flour whisking vigorously without forming lumps.
Boil keeping it in low flame and once it thickens, add rose water and allow the milk custard to cool completely.For preparing kunafa crust, break the strands of kunafa dough (strands) with hands.
Add melted butter and mix well with hands to coat the kunafa dough well with butter.
Now divide the quantity of coated strands into two.
You can also make Kunafa dough (strands) at home, but it takes time.
Take the baking pan lined with parchment paper and greased with butter.
Add one half of the kunafa pastry to the bottom and press well into even layer.Pour the milk pudding and spread evenly.
Sprinkle the shredded cheese above the pudding.Next add the other half of the kunafa pastry at top and press down gently.
Add chopped pistachios at top.
Preheat the oven to 180 C.Place the Arabic Kunafa Pastry in the oven and bake for about 30 to 40 minutes until the top turns brown and crispy.Once the kunafa is baked, allow it cool and pour half of the sugar syrup at top.Take a knife and run through the sides.
Place a plate at top and flip gently.
Pour the remaining sugar syrup over the kunafa and add chopped pistachios.Slice and serve the Arabic Sweet Kunafa warm.
The cheese may become hard so always make it hot before serving.
Enjoy this royal dessert at home., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Swathy_Nandhini_/KUNAFA__KNAFEH.jpg, 10
Ingredients: lemon,pineapple,ginger,mint leaves (pudina),virgin olive oil,dry red chilli,orange juice,salt regular salt,fruits like pomegranate strawberries topping

Pineapple Carpaccio Recipe - Spiced Pineapple Salad with Ginger & Mint, 1 tablespoon Extra Virgin Olive Oil,1 Pineapple - peeled and thinly sliced,1 Dry Red Chilli - thinly sliced,Lemon juice - from one lemon,1 inch Ginger - grated,1 pinch Sea salt - or regular salt,60 ml Fresh orange juice,1 sprig Mint Leaves (Pudina) - for garnish,Fresh fruits - like pomegranate or strawberries for topping,1 tablespoon Honey, 205, Continental, To begin making  the Pineapple Carpaccio, first prepare the dressing for the carpaccio so that flavors of the ingredients get infused nicely into the dressing.Add all the ingredients for dressing in a bottle with the lid.
Tightly close the lid and shake the bottle so all the ingredients get well combined.
Keep the dressing in the fridge for 3-4 hours or overnight to infuse all the flavors nicely.To assemble the Pineapple Carpaccio, first peel the pineapple skin and cut the pineapple into thin slices.
Arrange the pineapple slices on a serving plate.Season the pineapple slices with salt.
Bring out the dressing from the fridge, shake it one more time and strain the dressing in a bowl to get rid of red chili slices.
Pour the strained dressing over the pineapple slices.
Sprinkle seasonal fruits like pomegranate or strawberries over the salad.
Garnish with fresh mint leaves and serveServe Pineapple Carpaccio Recipe along with Vegetable Sizzler With Potato Tikki, Mint Rice & Corn and Spinach Sauce for a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/World_Salads/Pineapple_Carpaccio_Recipe_Spiced_Pineapple_Salad_with_Ginger_Mint-1-2.jpg, 9