anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,amchur (dry mango powder),red chilli powder,peanuts (moongphali) ground,dry red chillies,onion,bhindi (lady fingerokra),coriander powder,turmeric powder,sunflower oil

Moongphali Bhindi Recipe - Okra and Peanut Stir Fry, 4 Dry Red Chillies,1/2 teaspoon Turmeric powder (Haldi),2 teaspoons Coriander Powder (Dhania),Salt - to taste,1 teaspoon Red Chilli powder,4 tablespoons Sunflower Oil,1 Onion - finely chopped,500 grams Bhindi (Lady Finger/Okra),1 cup Roasted Peanuts (Moongphali) - coarsely ground,1 teaspoon Amchur (Dry Mango Powder), 40, North Indian Recipes, To make Moongphali Bhindi Recipe, first wash and pat dry okra.
Cut okra into half lengthwise removing the stems.
Heat oil in a heavy-bottomed pan over medium heat.
Once the oil is heated, add the dry red chilies and chopped onions.
Saute the onion over medium heat till they turn golden brown in color.Now add the chopped okra along with ground peanuts, coriander powder, red chili powder, turmeric powder, and salt.
Stir to combine all the ingredients well.
Cover the pan with a lid and cook the vegetable over the low heat till it is cooked and tender.
Once the Bhindi is half way through the cooking process, open the lid and give it a gentle stir.
Place a long ladle in the Kadai and partially cover the pan and cook the bhindi until completely done.
 We keep a ladle in the Kadai so that, the pan can be slightly ajar and this will help some of the moisture escape and preventing the bhindi to become soggy and mushy.After few minutes remove the lid and check Moongphali Bhindi for doneness.
Add dry mango powder, stir to combine and cook for another minute or so.
Check the salt and spice levels, adjust to suit your taste and turn off the heat.
Transfer Moongphali Bhindi to a serving bowl and serve for a weeknight dinner or lunch Tawa Paratha or Phulka.
You can also pack this bhindi for your work lunch or kids lunch box.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Neha_Mathur/Moongphali_Bhindi_Recipe_Okra_and_Peanut_Stir_Fry.jpg, 10
Ingredients: salt,black cardamom (badi elaichi),ginger,sunflower oil,nutmeg,cardamom (elaichi) podsseeds,red chilli powder,cloves garlic,curd,coriander (dhania) seeds,onion,cashew nuts water,cumin seeds (jeera),mace (javitri),black pepper powder,turmeric powder,cloves (laung),chicken drumstick

Murgh Musallam Recipe - Masala Roasted Chicken, 2 Chicken drumstick,1 cup Curd (Dahi / Yogurt),1/2 teaspoon Turmeric powder (Haldi),1 tablespoon Coriander (Dhania) Seeds,1 Mace (Javitri),1 inch Ginger - chopped,Salt - to taste,4 tablespoon Cashew nuts - soaked in luke warm water,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1 Cardamom (Elaichi) Pods/Seeds,1/4 teaspoon Nutmeg,2 Onion - sliced,2 Cloves (Laung),1 Black cardamom (Badi Elaichi),4 cloves Garlic - chopped,Sunflower Oil,1 teaspoon Black pepper powder, 105, North Indian Recipes, To begin making the Murgh Musallam Recipe , wash and clean the chicken thoroughly.
Soak cashew nuts in warm water and set aside.
 In a small skillet roast the whole spice that include- coriander seeds, cumin seeds, cardamom, cloves, black cardamom,  green cardamom, mace, nutmeg on low heat for 4-6 minutes.
Turn off the flame and allow it to cool down.Add the whole spices into a grinder along with soaked cashew nuts, ginger and garlic and grind it into a smooth paste.Heat a kadai with oil on medium flame, add onions and saute till they turn golden brown.
This will take about 6-8 minutes.
Turn off the flame and allow it to cool.
Add the onions into a mixer and grind it into a smooth paste and keep it aside.In a mixing bowl, add drumstick, ground cashew nuts mixture, onion paste and  curd and mix well into the chicken.Marinate the chicken for atleast 1 hour and keep it in the refrigerator.Heat a flat skillet with oil on medium flame, add the marinated chicken pieces and keep cooking the chicken becomes tender and soft.You can add little salt and cook for another 20 minutes.
Cover it with a lid so that the chicken gets cooked faster.Serve the  Murgh Musallam Recipe along with Pudina Dahi Chutney Recipe- Mint Yoghurt Dip and Pickled Onions Recipe along with Apple And Ginger Cocktail Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Murg_Mussalam_Recipe_Masala_Roasted_Chicken.jpg, 18
Ingredients: salt,tamarind pulp,mustard seeds,brinjal (baingan eggsplant),jaggery,red chilli powder,cloves garlic,poppy seeds,methi seeds (fenugreek seeds),cumin seeds (jeera),coriander powder,turmeric powder,sunflower oil

Vankaya Gasagasala Kura | Andhra Style Eggplant Poppy Seeds Curry Recipe, 1 tablespoon Red Chilli powder,3 tablespoons Poppy seeds,1 tablespoon Coriander Powder (Dhania),1/2 teaspoon Mustard seeds,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,4 cloves Garlic - finely chopped,30 grams Tamarind - soaked and pulp extracted,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1/2 teaspoon Methi Seeds (Fenugreek Seeds),2 tablespoons Sunflower Oil,1 tablespoon Jaggery,8 Brinjal (Baingan / Eggplant),1/2 teaspoon Cumin seeds (Jeera), 45, Andhra, To begin making the Andhra Style Eggplant Poppy Seeds Curry recipe/ Vankaya Gasagasala Kura, dry roast poppy seeds until it starts to change the colour.
Remove from pan immediately and let it cool.
Dry roast methi seeds too and remove from flame.Into a blender add poppy seeds, methi seeds with 1/4 cup water and blend into a paste.Wash and pat dry the brinjals.
Remove the stem and make a cross incision.
Fry it in oil for about 4 to 5 minutes until it is roasted and cooked.
Remove the fried brinjal and keep aside.Into the same pan, add little more oil if the pan turns dry, add the mustard seeds, cumin seeds and allow it to crackle.Then add the poppy seed masala paste, turmeric powder, red chilli powder and coriander powder.
Saute cook for 5 to 6 minutes.
Pour tamarind juice and 1/2 cup water, salt to taste and jaggery, bring the Gasagasala Kura mixture to boil.Let it continue to simmer on medium flame for 5 to 7 minutes.
After 5 minutes add fried brinjal and cook for 5 to 8 minutes.
Check the salt and seasonings and adjust to taste according.
Turn off the heat and transfer the Vankaya Gasagasala Kura to a serving bowlServe Andhra Style Eggplant Poppy Seeds Curry recipe/ Vankaya Gasagasala Kura  along with Andhra Style Palakaru Vepadu and Tawa Paratha for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/jyothir/Andhra_Style_Eggplant_Poppy_Seeds_Curry.jpg, 13
Ingredients: salt,green chilli,coriander (dhania) leaves,carrot,gram flour (besan),sunflower oil brushing

Carrots And Coriander Fritters Recipe, 1 Green Chilli - finely chopped,Sunflower Oil - for brushing,Salt - to taste,1/2 cup Coriander (Dhania) Leaves - finely chopped,4 Carrots (Gajjar) - grated,3 tablespoons Gram flour (besan), 30, Indian, To begin making Carrots and Coriander Fritters Recipe, grate the carrots and keep them aside in a bowl.To this add the chopped coriander leaves, green chilli, chickpea flour, season with salt and mix well.The carrots will eventually release water which will help in binding all the mixture together.The batter will be little thicker than the usual pancake batter.Now, heat the skillet on medium flame, brush it with oil.Pour a ladle full of the batter and carefully spread it out to form small disc.
Pour oil over the sides and let it cook for 2 minutes.Once the bottom is cooked, flip over and cook the other side for another 2 minutes.Remove it on a plate and proceed with making the next fritter with the remaining batter.Serve the Carrots and Coriander Fritters Recipe along with Milk for kids evening snacks or include it into their lunch boxes.
You can also serve it with Dhaniya Pudina Chutney for your tea time snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Carrots_and_Coriander_Fritters_Recipe.jpg, 6
Ingredients: green chillies,salt,ginger,chana dal (bengal gram dal),tamarind water,mustard seeds,red chilli powder,cloves garlic,snake gourd (pudulangai) skin,curry leaves,white urad dal (split),cumin seeds (jeera),turmeric powder,sesame seeds (til seeds)

Pudalangai Thogayal Recipe (Snake Gourd Chutney Recipe), 1 Red Chilli powder - broken,3 Green Chillies - sliced,1/8 teaspoon Turmeric powder (Haldi),Salt - to taste,1/4 teaspoon Cumin seeds (Jeera),1 inch Ginger - grated,1 cup Tamarind Water,1/2 teaspoon White Urad Dal (Split),2 teaspoon Sesame seeds (Til seeds),1/4 teaspoon Mustard seeds,1 Snake gourd (pudulangai) - cut into small pieces with skin,2 cloves Garlic - crushed,1 sprig Curry leaves,2 teaspoon Chana dal (Bengal Gram Dal),2 teaspoon White Urad Dal (Split),1/2 teaspoon Cumin seeds (Jeera), 30, Tamil Nadu, We begin making the Pudalangai Thogayal Recipe (Snake Gourd Chutney Recipe) by heating a kadai, add oil and crackle the urad dal, channa dal, sesame seeds and cumin seeds.
Sauté for few minutes.Then add in the cut snake gourd, chilies and ginger.
Sauté till the bottle gourd gets cooked.
Once done add the tamarind water and salt.
Keep cooking till the water reduces and thickens.Once done, let it cool down and grind it into a smooth paste in the mixer.
Keep it aside.Next to make the tempering, heat oil in a small skillet and temper the ingredient slowly that is mentioned above and add it on top of the chutney and serve.Serve the Pudalangai Thogayal Recipe (Snake Gourd Chutney Recipe) along with Mangalorean Style Bella Metthe Dosa Recipe (Jaggery & Fenugreek Seed Pancakes Recipe) to enjoy your Breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Pudalangai_Thogayal_Recipe_Bottle_Gourd_Chutney_Recipe.jpg, 14
Ingredients: salt,virgin olive oil,jalapenos,parsley leaves,sweet corn,parmesan cheese,walnuts

Creamy Sweet Corn And Jalapeno Dip Recipe, 1/4 cup Pickled Jalapenos - chopped,3 tablespoons Extra Virgin Olive Oil,1/2 cup Walnuts - roasted,Salt - to taste,2 tablespoons Parsley leaves,1/4 cup Parmesan cheese - grated,2 cups Sweet corn - boiled, 10, Continental, To begin making Creamy Sweet Corn & Jalapeno Dip Recipe, first pressure cook the sweet corn along with salt and 2 tablespoons water in a pressure cooker for 3 to 4 whistles.
Once cooked, turn off the heat and allow the pressure to release naturally.
Once released, open the cooker and allow the sweet corn to cool.
Keep 2 tablespoons of the sweet corn aside and the rest we will pulse it in the grinder.In a mixer jar, add the boiled corn kernels, walnuts, parmesan cheese, parsley, jalapenos, olive oil, salt and pulse it at regular intervals till you get a coarse paste.You can keep the Creamy Sweet Corn & Jalapeno Dip chunky or smooth as per your preference.Take out the prepared Creamy Sweet Corn & Jalapeno Dip in a bowl, add the remaining olive oil over it, garnish with parsley and corn kernels and the dip is ready to be served.Serve the Creamy Sweet Corn & Jalapeno Dip Recipe along with Homemade Pita Bread or Cheese Crackers as an evening snack along with Coffee or this can also be packed into your kid's snack box along with cheese crackers., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Corn_Pesto_Dip.jpg, 7
Ingredients: sesame (gingelly) oil,cloves garlic,carrot,palm jaggery,onion,stalks lemongrasswith outer leaves discarded,green zucchinisesame oil,turmeric powder,thai red chilli (birds eye chilli),sunflower oil,dry red chillies m,salt,green zucchini,coriander seeds,water,broccoli,coconut milk,ginger,stalks spring onion (bulb greens),rice noodles (flat),basil leaves,spring onion (bulb greens)

Bangkok Coconut Curry Noodle Bowl Recipe, 3 Dry Red Chillies - soaked for 10 min in warm water,1/2 teaspoon Sesame (Gingelly) Oil,1 Green zucchini - sliced into rounds,1/4 teaspoon Turmeric powder (Haldi),1 tablespoon Coriander seeds - roasted,2 Thai Red chilli (Birds Eye Chilli) - chopped,1 Onion - thinly sliced,2 tablespoons Palm jaggery,2 inch Ginger,Salt - to taste,1/2 teaspoon Sunflower Oil,1 Carrot (Gajjar) - sliced into rounds,1 Spring Onion (Bulb & Greens),1/2 Green zucchini - 1 teaspoon sesame oil,2 Stalks Lemongrass - finely chopped with outer leaves discarded,4 cloves Garlic,1/2 cup Water,1-1/2 cups Coconut milk,2 cups Broccoli - cut into florets,2 Stalks Spring Onion (Bulb & Greens) - roughly chopped,200 grams Rice Noodles (Flat),2 sprig Basil leaves - torn,1/4 cup Water, 50, Asian, To begin making the Bangkok Coconut Curry Noodle Bowl Recipe, prepare all the ingredients and keep them ready.For cooking the rice noodles, soak the rice noodles in boiling hot water for about 10 to 15 minutes as per instructions in the packet.
Once the rice noodles are soft and al dente, drain the water completely and toss it in a little oil and keep aside.
This prevents it from sticking to each other.
For the curry paste, add all the ingredients into the blender and blitz to form a coarse mixture.
Add a little warm water and blend to make a smooth curry paste.
Keep aside.For veggies, heat oil on a preheated pan over medium heat.
Add the onions and saute until softened.
Add the remaining vegetables, sprinkle salt and stir fry the vegetables until they have softened and cooked.
You can optionally cover the pan to fasten the cooking process.
Ensure the vegetables have a good bite and don't become too soft.Once done, transfer to a bowl to stop the cooking process & keep aside.The final step is to make the curry.Heat oil into a large saucepan, add the curry paste and saute for about a minute.
Add the coconut milk, palm jaggery and basil leaves.Add 1/2 cup water, salt to taste and brind the curry to a brisk boil for 2 to 3 minutes and turn off the heat.
Check the salt & seasonings and adjust to suit your taste.To serve the curry bowl, into soup/ curry bowls spoon a tong full of noodles, add a portion of veggies, spoon the curry until noodles & veggies are almost immersed.
Garnish with spring onion greens & serve immediately., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Bangkok_Coconut_Curry_Noodle_Bowl_Recipe.jpg, 22
Ingredients: anardana powder (pomegranate seed powder),granola,vanilla,walnuts pecans,hung curd (greek yogurt) greek yogurt,kiwi

Granola Yogurt Parfait Recipe with Fresh Kiwi & Pomegranates, 1/4 cup Anardana Powder (Pomegranate Seed Powder),1 cup Hung Curd (Greek Yogurt) - or greek yogurt,1/2 cup Granola,1 Kiwi - peeled and diced,1/4 teaspoon Vanilla Extract,1 Walnuts - or pecans,Honey - for taste, 30, Continental, To begin making the Granola Yogurt Parfait Recipe with Fresh Kiwi & Pomegranates, first get all the ingredients ready.Whisk the yogurt along with vanilla extract and keep aside.Arrange 2 serving bowls.
Spoon some granola to the bottom of the glass bowl.
Divide the yogurt and spoon it over the granola.
Tossed the cut fruits over the top of the yogurt and finally add the walnuts and honey.Serve the Granola Yogurt Parfait Recipe with Fresh Kiwi & Pomegranates as a healthy breakfast along with glass of fresh Mulled Apple Juice Recipe or Carrot Pineapple Orange Juice Recipe., https://www.archanaskitchen.com/images/archanaskitchen/World_Breakfast/Granola_Yogurt_Parfait_Recipe_with_Fresh_Fruits-1.jpg, 6
Ingredients: orange,hung curd (greek yogurt),coconut,water,vanilla,pomegranate fruit kernels,multigrain digestive biscuits,instant oats (oatmeal)

High Fiber Oat And Orange Coconut Parfait Recipe, 1/2 cup Fresh Pomegranate Fruit Kernels,1 teaspoon Vanilla Extract,2 tablespoons Fresh coconut - dessicated,4 Multigrain Digestive Biscuits,1 cup Water,1 Orange - peeled and diced,4 tablespoon Instant Oats (Oatmeal),1 cup Hung Curd (Greek Yogurt),2 tablespoons Honey, 20, Continental, To begin making High Fiber Oat And Orange Coconut Parfait first cook oats in one cup water until done and cool the oats completely.Next in a Large mixing bowl add the Greek yogurt, cooked oats,vanilla extract, desiccated coconut and honey and mix everything together till it is well combined.
Break some Nutri Choice Oats & Orange Biscuits into smaller pieces and crumble a few biscuits.
Slice the oranges and keep aside.To assemble the High Fiber Oat And Orange Coconut Parfait take a jar of your choice and into the jar add the crumbled Nutri Choice Oats & Orange Biscuits.Add 3 tablespoons Greek yogurt oats and coconut mix , layer with orange segments and a few broken Nutri Choice Oats & Orange Biscuits.
Add some more yogurt, oats and coconut mix and top with pomegranate Kernels.Refrigerate Nutri Choice Oats & Orange Biscuits for two hours before serving.
Serve High Fiber Oat And Orange Coconut Parfait along with Savory French Toast With Cheesy Garlic Scrambled Eggs or Spinach Omelette for a fulfilling breakfast., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Dal_Khadi_Curry/High_Fibre_Oat_and_Orange_Coconut_Parfait__17_1600.jpg, 8
Ingredients: tomato,salt,coriander (dhania),arhar dal (split toor dal),tamarind water,ghee,mustard seeds,asafoetida (hing),red chilli powder,cloves garlic,curry leaves,dry red chillies,onion,mangalorean cucumber,cumin seeds (jeera),turmeric powder,green chillies

Dosakaya Pappu Recipe-Andhra Style Yellow Cucumber Dal, 4 cloves Garlic - crushed,1 Mangalorean cucumber - peeled and diced,2 cups Tamarind Water,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,3 Tomatoes - finely chopped,3 Green Chillies - slit or broken,1 teaspoon Mustard seeds,1 Onion - chopped to big chunks,1 cup Arhar dal (Split Toor Dal),Salt - as needed,2 Dry Red Chillies,Asafoetida (hing) - a pinch,Coriander (Dhania) Leaves - small bunch,1/4 teaspoon Turmeric powder (Haldi),2 teaspoons Ghee,1 sprig Curry leaves, 40, Andhra, To begin making the Dosakaya Pappu Recipe, first get all the ingredients ready.
Wash the dal in water and place it in the Pressure cooker.
Add the turmeric powder, salt, chopped onions, green chillies, chopped tomatoes, diced Yellow cucumber/Dosakaya, tamarind water and red chilli powder.Add two cups of water, cover the pressure cooker and cook until you hear two whistles.
After the couple of whistles, turn the heat to low and simmer for 3 minutes and turn off the heat.
Allow the pressure to release naturally.Once the pressure has released, open the cooker and give the Dosakaya Pappu a good stir slightly mashing the Dosakaya into the dal.
Check the salt and spices and adjust according to taste.Add water if you wish to adjust the consistency of the dal and transfer the Dosakaya Pappu to a serving bowl and stir in the chopped coriander leaves.
For the seasoning: Crush or chop garlic pods.
Heat ghee in a small tadka pan over medium heat and add the garlic.
Once garlic starts to turn light brown add red chillies, mustard seeds and cumin seeds.
When mustard seeds splutter, add a pinch of asafoetida.
Now turn off the heat and add curry leaves.
Pour the seasoning to the Dosakaya Pappu and mix well.Serve the Dosakaya Pappu with hot Steamed Rice along with a drizzle of ghee.
It pairs perfectly with a Spicy Potato Roast Recipe (Urulaikizhangu Poriyal) and a crunchy papad., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Padma_Veeranki/Yellow_Cucumber_Dal__Dosakaya_Pappu.jpg, 17
Ingredients: cashew nuts,sabudana (tapioca pearls),ghee,jaggery,coconut milk,chana dal (bengal gram dal)

Manganem Recipe - Goan Style Chana Dal Payasam, 1 cup Chana dal (Bengal Gram Dal),1 cup Jaggery - grated,20 Cashew nuts - chopped,1 tablespoon Ghee,1/2 cup Sabudana (Tapioca Pearls),240 ml Coconut milk, 300, Goan Recipes, To begin making the Manganem, wash and soak the chana dal for 4 hours in water.Once soaked, drain the water and pressure cook the dal along with 1-1/2 cups of water until soft and cooked through.
Pressure cook for 4 whistles.
 The dal should be grainy and not mashed.
Allow the pressure to release naturally.
 Drain any excess water and keep the dal aside.
You can use the dal water in soups or a stock.Wash and soak the sabudana for 20 minutes.
Heat a small pan on low flame, add the ghee and roast the cashew nuts on low to medium heat until golden brown and crisp.
Keep this aside.Heat a heavy bottomed pan, add the cooked bengal gram dal,  coconut milk, sabudana and jaggery.
Cook them all in medium heat for about 20 minutes until the sabudana is cooked through and the mixture thickens.Turn off the heat and transfer the dish to a serving bowl.
 Garnish with roasted cashewnuts.Serve Manganem as a delicious dessert during the festive occasions like diwali, or even for parties.Serve Manganem as a dessert after a simple goan meal of Goan Moolyacho Ross Recipe and Steamed Rice.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Manganem__Goan_Chana_Dal_Sweet_Dish.jpg, 6
Ingredients: turmeric powder,potato,green chillies,salt,avrekalu,plum remove stem,sesame powder bake,coriander leaves,green gram,eggsplants,asafoetida,mustard,goda masala,oil,lemon,large spoon peanut powder bake,carrot red,cumin seeds

Bhogichi Bhaji Recipe (Bhogichi Bhaji Recipe),  5 plum - wash and remove stem, coriander leaves - little, 2 green chillies - finely chopped, 3 eggplants - chopped, 1 tablespoon oil, 1 large Spoon peanut powder - bake,1 potato - peel and chop, 1 teaspoon goda masala, 1 teaspoon mustard, 10 avrekalu - cut, 1/4 teaspoon Teaspoon turmeric powder, 3/4 cup green gram, 1/4 teaspoon asafoetida, 1 teaspoon lemon juice, salt - as per taste, 1/2 teaspoon cumin seeds, 2 carrots - red, 1 tablespoon sesame powder - bake, 40, Maharashtrian Recipes, To make Bhogichi Bhaji, first heat oil in a pan.
Add mustard seeds, sesame seeds and let it cook for 10 seconds.
After 10 seconds, add green chili, asafoetida, goda masala and turmeric powder.
After cooking for 1 minute, add potatoes, green gram and avarakalu to it.
Mix well and add salt, some water to it.
Mix again, cover the pan and let it cook for 10 to 12 minutes.
Now add brinjals, carrots and mix it.
Add 1 to 2 tablespoons of water and cook the saree till the vegetable is cooked.
After the vegetables are cooked, add plum, sesame powder, peanut powder and let it cook for 2 to 3 minutes.
After cooking add lemon juice and garnish with green coriander.
Serve Bhogichi Bhaji with Khandeshi Dal and Phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Bhogichi_Bhaji.jpg, 18
Ingredients: cardamom (elaichi) podsseeds,milk,rose water,sugar,badam (almond),turmeric powder

Rose Flavoured Golden Almond Milk Recipe - Badam Doodh, 1 pinch Turmeric powder (Haldi),20 Badam (Almond) - & 4 more to garnish,1 teaspoon Rose water,3 cups Milk,3 tablespoons Sugar - (adjust),2 Cardamom (Elaichi) Pods/Seeds - pounded, 25, Indian, To begin making the Rose Flavoured Golden Almond Milk Recipe, soak almonds in hot water for 10 minutes.
Peel the skin and add it to a blender.Add a teaspoon of milk and blend into smooth or coarse paste as per your preference.Boil milk in a saucepan, once it comes to boil, add crushed cardamom and sugar.Stir well and keep boiling on low flame until it reduces a little.
Stir at all times.Add the almond paste to the boiling milk.
Mix and boil for 2-3 minutes stirring, often.
Take care not to get burnt.Now add turmeric powder to the milk.
Mix and remove from flame.Let it cool, pour rose water to the milk and give it a mix.Pour into serving glass and garnish with chopped almonds and serve.Serve Rose Flavoured Golden Almond Milk Recipe along with Fresh Fruits and Spicy Potato Chutney Sandwich for a healthy morning breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/BADAM_KHEER__BADAM_MILK.jpg, 6