anandhuvasudev/southindiandish huggingface dataset:
Ingredients: sweet spicy red chilli sauce (tomato chilli sauce),salt,soy sauce,iceberg lettuce,spring onion (bulb greens),chilli vinegar,garlic,black pepper powder,button mushrooms,red chilli sauce,chicken breasts cm cubes,sunflower oil

PF Chang's Style Crispy Chicken Lettuce Wraps Recipe, 1 Chicken breasts - cut into 1 cm cubes,2 teaspoons Sunflower Oil,2 teaspoons Garlic - finely chopped,Salt - to taste,1/4 cup Spring Onion (Bulb & Greens) - finely chopped,1/4 cup Button mushrooms - finely chopped,1 teaspoon Soy sauce,1 teaspoon Chilli vinegar,1 teaspoon Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce),1 Iceberg lettuce,1 teaspoon Red Chilli sauce,1 teaspoon Black pepper powder, 25, Asian, To begin making the PF Chang's Style Crispy Chicken Lettuce Wraps, separate the layers of the lettuce and form sets of cups by stacking two-three leaves together.
Keep aside.
Next to make the Crispy chicken, in a skillet heat a teaspoon of oil on medium flame, add the chopped chicken and saute until it turns into a light brown colour.
Add some salt and pepper and continue to cook.
This will take about 4-6 minutes.
Once the chicken is cooked, transfer to a bowl and set aside.
In the same pan add another teaspoon of oil on medium flame, to this add garlic and saute for 30 seconds.
Now add the chopped spring onion bulbs, mushrooms and continue to saute until the mushroom softens.At this stage add salt, pepper, vinegar, soy sauce and the red chilli sauces.
Add the cooked chicken to this and stir on high heat until the chicken is well coated with the sauces and is slightly sticky.
Check the salt and spices and adjust to taste.Turn off the heat.
The final step is the assemble and serve the PF Chang's Style Crispy Chicken Lettuce Wraps.In a serving platter, arrange the lettuce cups, place a tablespoon of the sweet and spicy crispy chicken and serve along with the Soy Dipping Sauce.
Serve PF Chang's Style Crispy Chicken Lettuce Wraps along with Sweet & Spicy Soy Dipping sauce followed by a meal of Thai Chicken Noodle Soup With Veggies Recipe and Layered Thai Basil & Tofu Rice Recipe.
Finish the meal with a dessert of Gluten Free Banana Coconut Milk Ice Cream, https://www.archanaskitchen.com/images/PF_Changs_Cripy_Chicken_Lettuce_Wraps_Recipe-4.jpg, 12
Ingredients: orange,orange two,curd,sugar,vanilla drops,lemon,turmeric powder

Lemon Frozen Yogurt Recipe, 1/4 cup Sugar - powdered,1/8 teaspoon Turmeric powder (Haldi),2 tablespoons Fresh cream,1/4 cup Lemon juice,Orange - two wedges,Vanilla Extract - few drops,1 teaspoon Orange Zest (Rind),500 grams Curd (Dahi / Yogurt), 600, Continental, To begin making the Lemon Frozen Yogurt recipe, take a medium bowl and beat yogurt and turmeric powder for about 4 minutes.
Into the bowl of yogurt, add cream, powdered sugar, 2-3 drops of vanilla essence and squeeze out the lemon juice.
Pour the yogurt mixture in a freezing bowl and freeze it for 2 hours.
Take the frozen yogurt bowl out of the freezer and stir well, return to the freezer and keep overnight.Take out of freezer 30-40 minutes before serving.
Serve in fancy bowl with few big scoops of Lemon Frozen Yogurt with orange zest on top and a slice of orange for garnishing.Serve Lemon Frozen Yogurt on its own as a snack or serve it with your meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Lemon_Frozen_Yogurt.jpg, 7
Ingredients: wheat brown bread,salt,green chilli,paneer,chaat masala powder,black pepper powder,green bell pepper (capsicum),butter

Paneer Capsicum Sandwich Recipe, 1 Green Chilli - finely chopped,Salt - to taste,1/2 teaspoon Black pepper powder,200 grams Paneer (Homemade Cottage Cheese) - grated,2 tablespoons Butter,1 Green Bell Pepper (Capsicum) - finely chopped,1 teaspoon Chaat Masala Powder,8 Whole Wheat Brown Bread, 20, Continental, To begin making the Paneer Capsicum Sandwich Recipe, grate the paneer using a handy grater and place it in a big bowl.To this add the finely chopped capsicum, green chilli, chaat masala, pepper powder, salt and mix well.Now place a small portion of this mixture on a bread slice, spread it evenly and place another bread slice over it and press it gently to seal it.Similarly prepare the rest of the bread slices with the fillings.To make the sandwiches, heat a skillet on medium heat, apply a little butter and place two sets of the sandwich prepared over it and toast it until it turns light brown.
This will take around 2 minutes.Apply a little butter on the top layer of the bread, flip over and cook the other side for 2 more minutes to turn it brown and crisp.Similarly, toast the other two sets of the sandwiches.Serve the Paneer Capsicum Sandwich Recipe along with Papaya Banana Shake for a quick breakfast or along with Masala Tea for an evening snacks., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Paneer_Capsicum_Sandwich_Recipe.jpg, 8
Ingredients: salt,elephant yam (suransenairatalu),ginger,cumin powder (jeera),red chilli powder,curry leaves,onion,garlic,cumin seeds (jeera),black pepper powder,coriander powder,turmeric powder,green chillies,garam masala powder,sunflower oil

Dry Suran Masala Vegetable Recipe, 1 Onion - sliced,1/2 teaspoon Cumin powder (Jeera),1/2 teaspoon Turmeric powder (Haldi),2 teaspoons Sunflower Oil,Salt - to taste,1 teaspoon Garlic - finely chopped,1 teaspoon Coriander Powder (Dhania),2 Green Chillies - slit,1/2 teaspoon Black pepper powder,1/2 teaspoon Garam masala powder,1/2 teaspoon Red Chilli powder,1 sprig Curry leaves,1/2 teaspoon Cumin seeds (Jeera),1 teaspoon Ginger - finely chopped,250 grams Elephant yam (Suran/Senai/Ratalu) - sliced into 1 inch square pieces, 35, North Indian Recipes, To begin making Sukhi Suran Masala Sabzi Recipe first prepare the yam, remove the hard outer skin and then slice yam/ suran into one inch square pieces.
Soak the sliced yam pieces in water and keep aside.Next heat oil in a non stick wok/Kadai or a deep pan and add curry leaves and cumin seeds, saute for a minute.Add the sliced onions, ginger and garlic and saute till the onions are translucent and softened.Now add the drained suran and saute for a minute.
Sprinkle some water, salt to taste and cover the pan and cook the suran and onion masala on low heat for ten minutes.
Once the suran is cooked then add all the dry spices like red chilli powder, coriander powder, jeera powder, black pepper powder, garam masala and stir the masalas in the suran.Stir fry for 3 to 4 more minutes until the masala gets well coated to form a delicious tasting Sukhi Suran Masala Sabzi.
Check the taste and adjust the salt and spices accordingly.Once done, turn off the heat and the Sukhi Suran Masala Sabzi to a serving bowl and serve hot.Serve Sukhi Suran Masala Sabzi with Dal Palak, Steamed Rice and Curd for a healthy weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/Sukhi_Suran_Masala_Sabzi_Recipe_-_Sukhi_Masala_Jimikand_5_1600.jpg, 15
Ingredients: tomato,salt,ginger,tamarind water,mustard seeds,coconut,red chilli powder,cloves garlic,coriander (dhania) leaves,onion,bottle gourd (lauki),cumin seeds (jeera),methi seeds (fenugreek seeds),peanuts (moongphali),sesame seeds (til seeds),coriander powder,turmeric powder,green chillies,sunflower oil

Lauki Ka Salan Recipe - Bottle Gourd Salan Recipe, 500 grams Bottle gourd (lauki) - Cut into 1/2 inch discs,1 tablespoon Coriander Powder (Dhania),1/2 teaspoon Mustard seeds,2 Tomatoes - made into a puree,3 sprig Coriander (Dhania) Leaves - chopped,3 tablespoons Fresh coconut - grated,Salt - to taste,1 teaspoon Cumin seeds (Jeera),4 Green Chillies - slit,1 teaspoon Red Chilli powder,1 cup Tamarind Water,6 cloves Garlic - finely chopped,1 Onion - finely chopped,2 tablespoons Sesame seeds (Til seeds),Sunflower Oil - to cook,1/4 teaspoon Methi Seeds (Fenugreek Seeds),2 tablespoons Roasted Peanuts (Moongphali),1/4 teaspoon Turmeric powder (Haldi),1 inch Ginger - finely chopped, 50, Andhra, To begin making Lauki Ka Salan Recipe prep all the ingredients and keep them ready.Into a mixer grinder blend the peanuts, sesame seeds and grated coconut along with a little water to make a smooth paste and keep aside.Make a puree of the tomato and keep aside.Next take a kadai or a deep pan and heat oil.
Add mustard seeds, methi seeds, curry leaves and allow it to crackle.Once the mustard seeds crackle,  add the slit green chilies, chopped onions, ginger and garlic and saute the onions till they turn translucent and soft.Stir in the tomato puree, turmeric powder, red chilli powder, coriander powder and give it a brisk boil.
Add the bottle gourd, slices, tamarind water and 1/4 cup of addition water.Cover the pan and simmer until the bottle gourd/ lauki has cooked through.
Once done, stir in the peanut sesame paste and simmer the Lauki Ka Salan for 3 to 4 minutes until the salan gets a good gravy like consistency.Check the salt and spices and adjust according to taste.
Turn off the heat and transfer the Lauki Ka Salan into a serving bowl and serve hot.
Serve Lauki Ka Salan Along with Hyderabadi Vegetable Biryani and Dangar Pachadi With Grated Carrots for a weekend lunch.
You can also serve it with Tawa Paratha Recipe - Plain Paratha or Whole Wheat Lachha Paratha., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/Lauki_Ka_Salan_Recipe_Bottle_Gourd_Tangy_Peanut_Curry-7_1600.jpg, 19
Ingredients: salt,wheat flour,onion,cumin seeds (jeera),ghee parathas,ghee,oil,button mushrooms,turmeric powder,green chillies,garam masala powder,sunflower oil

Mushroom Paratha Recipe, Ghee - or oil for cooking,2 teaspoons Sunflower Oil,250 grams Button mushrooms - chopped,Salt - to taste,1 teaspoon Garam masala powder,1 teaspoon Cumin seeds (Jeera),2 Green Chillies - finely chopped,1 Onion - finely chopped,1 cup Whole Wheat Flour,1/4 teaspoon Turmeric powder (Haldi),Ghee - to cook parathas, 60, North Indian Recipes, To begin making the Mushroom Paratha Recipe, take all the ingredients meant for dough into a large mixing bowl.
Add a little water at a time to make a soft and smooth dough.
Cover the dough 30 minutes until we get the filling ready.
Next we will proceed to make the mushroom stuffing for the paratha recipe.Heat oil in a wok or a kadai on medium heat.
Add the cumin seeds and allow it to crackle.
 Once the cumin seeds crackle, add onion and saute until the onions turns pinkish in colour.Add the chopped green chilies, chopped chopped mushrooms and salt to taste.
Stir fry on high heat until most of the moisture from the mushrooms is evaporated.
Once the mushrooms have shrunk in size and the moisture has evaporated, add the garam masala and turmeric powder and give it a stir for a few minutes and turn off the heat.Allow the mushroom paratha stuffing mixture to cool completely.Divide the dough into 5 equal portions.
We will now proceed to make the stuffed mushroom paratha.
To begin making the paratha, keep a plate of dry flour for dusting.We dust the dough in flour, flatten it with your finger and place it on a flat surface.
Roll them out thin to approximately 3 inches in diameter circle.Take a portion of the mushroom filling and place it in the center.
Next Gather the sides of the dough and bring them together.
Remove the little excess dough which popped out when you brought them together.
Press the filled dough down.Dust the filled dough in some flour and roll it gently applying just a pressure.
Roll it to desired thickness and proceed the similar way with the remaining portions of dough and filling.Preheat a Skillet/Tava on medium heat and place the filled Mushroom Paratha.
Allow it to cook on medium heat for about 30 to 45 seconds and flip over.Add this stage add a teaspoon of ghee or oil and spread it around.
Flip again, so the oiled side can cook on the skillet.
Spread a little more ghee and keep pressing the parathas while on the skillet to cook the paratha evenly from inside out.Do the flipping over process a couple of times until both sides get cooked, browned and crisp evenly.
Make sure you cook on medium heat as it allows the parathas to get a crisp on the outside and yet soft texture.Once the paratha is cooked transfer to a plate.
Continue to the same process with the remaining Mushroom Parathas the same way.Serve the Mushroom Parathas along with a spicy mango pickle for breakfast or a sunday brunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Mushroom_Paratha.jpg, 12
Ingredients: tomato,salt,green chillies,cumin powder (jeera),chana dal (bengal gram dal),ghee,asafoetida (hing),red chilli powder,water,ginger garlic paste,dry red chillies,onion,cumin seeds (jeera),turmeric powder,spinach leaves (palak)

Palak Chana Dal Recipe - Healthy Spinach Gram Dal Recipe, 1/2 teaspoon Cumin powder (Jeera),200 grams Spinach Leaves (Palak) - washed and chopped,1/2 teaspoon Turmeric powder (Haldi),1 cup Chana dal (Bengal Gram Dal) - soaked in water for about 20 minutes,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 Onion - chopped,2 Dry Red Chillies,2 tablespoons Ghee,1/4 teaspoon Asafoetida (hing),1 tablespoon Ginger Garlic Paste,2 Green Chillies - chopped,1 teaspoon Turmeric powder (Haldi),3 cups Water,1 Tomato - chopped,1/2 teaspoon Red Chilli powder, 50, North Indian Recipes, To begin making the Palak Chana Dal recipe, pressure cook the soaked chana dal with 3 cups of water, salt and turmeric powder for 5 to 6 whistles and turn off the heat.
Allow the pressure to release naturally.Add the palak (spinach leaves) along with 2 tablespoons of water, salt into a pressure cooker and cook for 1 whistle.
Turn off the heat and release the pressure immediately to retain the green color of the spinach.Heat ghee in a heavy bottomed pan and add cumin seeds.
Once cumin seeds start to crackle, add asafoetida.After 30 seconds, add dry red chillies and saute for few seconds.Next add ginger garlic paste and saute for a few seconds.Now, add chopped onions and green chillies, saute it until onion turns to golden brown in colour.Add chopped tomato and cook them until they become soft.Add turmeric powder, red chilli powder, cumin powder and salt to taste but remember we have already added salt while boiling dal and spinach.Mix all dry spices with tomato onion mixture and cook it on medium heat for 1-2 minutes until mixture starts releasing ghee.This will take about 3 to 4 minutes.After 3 to 4 minutes, add the cooked chana dal and palak (spinach leaves), mix everything well.Cook the Palak Chana Dal for next 4 to 5 minutes on low heat and turn off the heat.
Check the salt and spices and adjust according to taste.
Transfer the Palak Chana Dal to a serving bowl and serve hot.Serve Palak Chana Dal along with Bharli Bhendi, Boondi Raita and Phulka for an everyday meal.
You can also pack this dal for your Lunch Box., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Palak_Chana_Dal.jpg, 15
Ingredients: salt,yellow moong dal (split),coconut,mustard seeds,asafoetida (hing),coriander (dhania) leaves,carrot,curry leaves,lemon,cucumber,green chillies,sunflower oil

Pasi Paruppu Kosumalli Recipe (Spiced Lentil Salad Recipe), 1 Cucumber - finely chopped,1 Carrot (Gajjar) - grated,1 sprig Curry leaves - roughly torn,Coriander (Dhania) Leaves - chopped,Salt - to taste,2 tablespoon Lemon juice,1 teaspoon Mustard seeds,2 Green Chillies - slit,1/4 cup Fresh coconut - grated,1/2 cup Yellow Moong Dal (Split),1/2 teaspoon Asafoetida (hing),1 teaspoon Sunflower Oil, 45, South Indian Recipes, We begin making Pasi Parupu Kosumalli Recipe (Spiced Lentil Salad Recipe) by washing and soaking the dal for half an hour.
Drain the water.Keep all the vegetables prepped and set it aside.Heat the skillet with oil and temper it with mustard seeds, asafoetida, green chillies, and curry leaves.
Add it to the mixed vegetables.Drain the dal and add it to the mixture with salt to taste and mix it thoroughly till the dal is evenly coated.Serve your fresh Pasi Paruppu Kosumalli Recipe (Spiced Lentil Salad Recipe) during lunch or relish it as a quick snack., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/sept-23/Moong_Dal_Cucumber_Salad_Pasi_Paruppu_Kosumalli_Recipe_Navratri_Gollu_Moong_Dal_Cucumber_Salad-Pasi_Paruppu_Kosumalli_Recipe__-1.jpg, 12
Ingredients: cashew nuts,baking powder,ghee,saffron strands,raisins,curd,cardamom powder (elaichi),caster sugar,sooji (semolina rava)

Maharashtrian Style Semolina and Yogurt Cake Recipe, 1 cup Curd (Dahi / Yogurt),10 Raisins,1 teaspoon Baking powder,5 Saffron strands,2 teaspoons Ghee,1/2 teaspoon Cardamom Powder (Elaichi),10 Cashew nuts,3 teaspoons Caster Sugar,1 cup Sooji (Semolina/ Rava), 85, Maharashtrian Recipes, To begin making the Semolina and Yogurt Cake, mix the semolina, saffron and yogurt in a container and rest it for about 1 hours.Meanwhile pre heat the oven to 120 degree Celsius for about 10 minutes.Add the cardamom powder, baking powder, sugar, the whole nuts and raisins and mix well.Grease your baking dish with ghee and add the batter and bake the cake for about 15 minutes.Serve the Maharashtrian Style Semolina and Yogurt Cake after nice meal of Maharashtrian Narali Bhaat, Raw Mango Raita Recipe to enjoy you meal with a sweet note at the end., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Maharashtrian_Style_Semolina_and_Yogurt_Cake_Recipe.jpg, 9
Ingredients: salt,dill leaves,coriander (dhania) leaves,ghee,carrot,ragi flour (finger millet nagli),onion,cumin seeds (jeera),green chillies

Ragi Masala Roti Recipe, 1 Carrot (Gajjar) - grated,1/2 cup Dill leaves - finely chopped,Ghee - as required,Salt - to taste,2 cups Ragi Flour (Finger Millet/ Nagli),2 Green Chillies - finely chopped,1 Onion - finely chopped,1/4 cup Coriander (Dhania) Leaves - finely chopped,1/2 teaspoon Cumin seeds (Jeera), 40, South Indian Recipes, To begin making Ragi Masala Roti Recipe prep all the ingredients required.In a large mixing bowl add all the ingredients, ragi flour, onions, chopped green chillies, dill leaves, coriander leaves, grated carrots and salt,and then mix everything together.Add water little at a time to form a soft Ragi Masala Roti dough.Keep kneading for five minutes till the texture of the dough changes and becomes softer.
Bring it all together and cover the Ragi Masala Roti dough and keep aside for 15 minutes.Divide the dough into equal portions.Take a Ragi Masala Roti dough ball and place it on the center of a wet muslin cloth.Using wet flatten the ball with your palms.
Continue pressing the dough until the Ragi Masala Roti has attained a round shape.
Place the Ragi Masala Roti by inverting the cloth on a heated iron skillet and cook on one side and turn over gently with a flat spatula to the other side.Drizzle ghee and cook the Ragi Masala Roti on both sides until it is lightly browned with golden spots and crisp.Serve Ragi Masala Roti Recipe with Hurali Saaru, Keerai Masiyal and Methi Raita Flavoured With Garlic for a diabetic friendly meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/ragi_masala_roti/Ragi_Masala_Roti_Recipe_40_1600.jpg, 9
Ingredients: salt,asafoetida (hing),mustard seeds,curry leaves,white urad dal (split),onion,rasam powder,turmeric powder,sweet potatoes,sunflower oil

Dry Sweet Potato Thoran Recipe, 1 teaspoon White Urad Dal (Split),2 teaspoons Sunflower Oil,Salt - to taste,1 teaspoon Mustard seeds,1 Onion,Asafoetida (hing) - a pinch,2 Sweet Potatoes - medium size,Turmeric powder (Haldi) - a pinch,1 sprig Curry leaves,1/2 teaspoon Rasam Powder, 20, Kerala Recipes, To begin making the Dry Sweet Potato Thoran Recipe, wash and trim the edges of sweet potatoes.
Pressure cook in enough water for 1 whistle over medium flame.
After the pressure is released, peel the skin and cut into roundels and keep it aside.Heat oil in a heavy bottomed pan, add mustard seeds and urad dal.
When the mustard seeds splutter, add curry leaves.
Later add chopped onion and saute till soft and translucent.Add the sliced sweet potato to the pan and toss them gently.
Add turmeric powder, salt and rasam powder.
Mix everything so that sweet potato slices are well coated.Keep the flame on low, close with a lid and let it cook over low flame.
Mix in between.
The mixture should cook from the steam released by it.When the sweet potato is cooked, sprinkle gram flour and toss gently such that it gets coated well.
Add 1-2 teaspoon of oil and let the raw banana pieces get nicely fried on low flame .Let it cook for 5-7 minutes for all the flavors to absorb.
Take off stove and serve hot.Serve Dry Sweet Potato Thoran along with Mixed Vegetable Sambar and Steamed Rice for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/Dry_Sweet_Potato_Thoran.jpg, 10
Ingredients: chocolate sauce,heavy whipping cream,oreo biscuits,milk,scoops,vanilla ice

Oreo Milkshake Recipe, 1/2 cup Vanilla Ice cream - 2 scoops,1 tablespoon Chocolate sauce,1/4 cup Milk,Heavy whipping cream - as required for garnishing,8 Oreo biscuits - broken into pieces,Chocolate sauce - as required for garnishing, 25, Continental, To begin making Oreo Milkshake Recipe prep up to make Oreo milkshake with all the ingredients mentioned.
Take a powerful hand blender to blend everything.Blend Oreo biscuits, milk, ice cream and chocolate syrup until everything very well combined and smooth textured.Pour into glasses, top it up with some whipped cream and chocolate syrup for garnishing and serve immediately.Serve Oreo Milkshake along With Grilled Mushroom Sandwich to kids for their after school snacks., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Waagmi_Soni/oreo-milkshake-recipe.jpg, 6
Ingredients: paprika powder,coriander (dhania) leaves,lemon wedged,sweet corn,parmesan cheese,butter,del monte cheesy garlic mayo

Mexican Grilled Corn Flavoured With Cheesy Garlic Mayo Recipe, 1 tablespoon Paprika powder,Coriander (Dhania) Leaves - for garnish,1 tablespoon Parmesan cheese - grated,3 tablespoons Butter,4 Sweet corn,1/2 Lemon - wedged,4 tablespoon Del Monte Cheesy Garlic Mayo, 25, Mexican, To begin making the Mexican Grilled Corn With Del Monte cheesy garlic mayonnaise recipe, Pull the husk on the corn and tie them back.Rub butter generously on all the cobs.
Next spread DelMonte cheesy garlic mayonnaise on all sides of the corn.Sprinkle paprika powder evenly over the cob.
Now grill the corn in oven or a charcoal grill turning occasionally until corn is fully cooked and lightly charged.Remove corn from the grill; rub fresh lime over the corn.
Sprinkle some fresh coriander leaves.
Sprinkle parmesan cheese and serve the Mexican Grilled Corn With Del Monte cheesy garlic mayonnaise immediately.Serve Mexican Grilled Corn With Del Monte Cheesy Garlic Mayonnaise on its own with a cup of hot Masala Chai on a rainy day or as a tea time snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/3_main_Mexican_Grilled_Corn_With_Cheesy_Garlic_Mayo1.jpg, 7
Ingredients: kashmiri red chilli powder,green chilli,yogurt,salt ghee,cumin powder,eggsplant,coriander,onion,garam masala powder

Dhugare Baingan Recipe - Dhungare Baingan Recipe, 1 eggplant, 1 tsp cumin powder, 1 green chilli - chopped, 2 cups yogurt, 1/2 tsp garam masala powder, 1/2 tsp Kashmiri red chilli powder, salt - 1 tbsp ghee, 1 onion - thin and straight cut, 2 tbsp coriander - chopped as per taste, 25, Lucknowi, To make Dhugare Brinjal Recipe, first take an eggplant and roast it directly on the gas.
When the eggplants are not removed from the upper layer, they can continue.
Once done, turn off the gas and remove the top layer from the eggplant.
Now mash the brinjals and put them in a pot.
Now add curd, onion, green chilli, cumin powder, garam masala powder, red chili powder, salt and mix.
Keep it aside.
Now keep a piece of coal on the gas and keep it on high flame till it becomes red.
After the coal is roasted, place it in a bowl and cover it with eggplant pot.
Open after 3 to 5 minutes, remove the coal and mix.
Garnish with green coriander and serve.
Serve Dhugare Brinjal Recipe with Sabz Pulav, Garlic Naan and Punjabi Dal Tadka for your dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Dhungare_Baigan_Recipe_5_1600.jpg, 9