anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,kasundi mustard sauce,curd whipped,kalonji (onion nigella seeds),mustard oil,red chilli powder,turmeric powder,green chillies,fish ilish

Doi Ilish Recipe - Bengali Style Hilsa In Yogurt Gravy Recipe, 4 Green Chillies - slit (adjustable),1 cup Curd (Dahi / Yogurt) - whipped,2 teaspoons Turmeric powder (Haldi),Salt - to taste,1 teaspoon Kalonji (Onion Nigella Seeds),3 tablespoons Mustard oil,5 Fish - Ilish,2 teaspoons Red Chilli powder,2 teaspoons Kasundi mustard sauce, 25, Bengali Recipes, To begin making the Doi Ilish Recipe, firstly marinate the fish with turmeric and salt.
Keep it aside.Heat oil in a heavy bottomed pan.
Once the oil is mildly hot, add the fish and shallow fry them.
Once done, take it out of the pan and keep it aside to cool it down.Once done, add the fried fish pieces in a mixing bowl along with turmeric powder, red chilli powder, whipped curd and just a pinch of salt.
Mix everything properly and keep it aside for 10 minutes.To the same pan, add the rest of the oil, when smoking hot, throw in the nigella seeds and green chillies.
When they stop spluttering, turn the heat to low and gently slide in the fish along with the marinade.Cook for a couple of minutes till the curd starts to release oil.
Now add a little warm water to the mustard paste and add it to the yogurt mixture.
Add this micxture to the pan and simmer for 4-5 minutes.
Adjust the salt, give it a mix and serve hot.Serve Doi Ilish Recipe along with Steamed Rice and Kachumber Salad for a weekday meal.
You can also make this delicious Bengali Style Fish Gravy for your house parties with other Bengali dishes., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/maumita.paulghosh-gmail.com/Doi_Ilish_Hilsa_in_Yogurt.jpg, 9
Ingredients: salt,flour (maida),makki ka atta (yellow corn meal flour),sunflower oil

The Homemade Hard Taco Shells Recipe, 1 cup Makki Ka Atta (Yellow Corn Meal Flour),1/2 cup All Purpose Flour (Maida),1/4 cup Sunflower Oil,Salt - to taste, 30, Mexican, To begin making the Homemade Taco Shells Recipe, we will first preheat oven to 180 C.Place top rack of oven on middle level and line bottom rack with a drip tray or even foil.Sieve the makki ka atta flour, maida and salt together in a deep bowl.
Add oil and little warm water at a time and knead into a stiff dough.Divide the Taco dough into 15 equal portions.Roll out a portion into a 4 inch diameter circle by dusting in maida while rolling.Once rolled, prick the taco dough with a fork.
This will prevent it from puffing.
Next drape the corn taco on the baking grill rack.
They will spread over two rows of the grill rack.
Once you have arranged all the tacos in the grill rack like shown in the picture, place them in the oven.Bake for 7 to 10 minutes until you see the taco are crispy and lightly browned.Keep a watch on the taco as each oven acts differently.
Mine turned over brown the first time I made.
So monitor till you understand how the oven behaves with the taco.Once done, remove the Hard Taco Shells from the oven and allow it to cool completely.
The Taco Shells will continue to harden while it cools down.
Serve the Hard Taco Shells along with Baked Beans, Salad, Refried Beans, Chilli Paneer, Chicken Tikka Filling & more., https://www.archanaskitchen.com/images/archanaskitchen/World_Mexican/How_to_make_Homemade_Hard_Taco_Shells_Corn_Tortillas_Recipe-3.jpg, 4
Ingredients: salt,green beans (french beans),cloves garlic,curry leaves,onion,coconut oil,coconut milk,turmeric powder

Sri Lankan Beans With Coconut Recipe, 1 Onion - sliced,Salt - to taste,Coconut Oil,300 grams Green beans (French Beans) - slit diagonally,1 cup Coconut milk,4 cloves Garlic - chopped,1 teaspoon Turmeric powder (Haldi),1 sprig Curry leaves, 40, Sri Lankan, To begin making the Sri Lankan Beans with Coconut Recipe, heat a skillet with coconut oil.Add chopped garlic, curry leaves and allow it to sizzle.
Add sliced onions and saute till they turn translucent.
Once done add in chopped string beans.Sprinkle with salt, turmeric powder and saute for 2 minutes.Add a cup of coconut milk, cover it with the lid and allow it to steam cook for at least 10 minutes.Serve the Sri Lankan Beans with Coconut Recipe, along with Coconut Rice, Puli Kuzhambu to make it a nice and satisfying meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Sri_Lankan_Beans_with_Coconut_Recipe_.jpg, 8
Ingredients: salt,red bell pepper (capsicum),brown rice,apple cider vinegar,black pepper powder cracked,virgin olive oil,carrot,strawberries,cloves garlic,cranberries,onion,badam (almond),feta cheese,sweet corn,green bell pepper (capsicum),spinach leaves (palak)

Healthy Brown Rice Salad Recipe, 1/4 cup Sweet corn - steamed,1/2 cup Brown Rice - cooked,1/4 Red Bell pepper (Capsicum) - cut into strips,1 pinch Salt,1 cloves Garlic - minced,1/4 Onion - sliced,1/2 Carrot (Gajjar) - cut into thin strips,5 to 6 Strawberries - quartered,2 tablespoons Extra Virgin Olive Oil,2 teaspoons Apple cider vinegar,1 teaspoon Honey,1 teaspoon Black pepper powder - Freshly cracked,1 cup Spinach Leaves (Palak),2 tablespoons Badam (Almond) - toasted and  sliced,1/4 Green Bell Pepper (Capsicum) - cut into strips,50 grams Feta Cheese - crumbled,2 tablespoons Cranberries, 40, Continental, To begin making the Brown Rice Salad recipe, first layer the salad leaves on a plate.Next, spread the brown rice (that is cooked in the pressure cooker for 2 whistle in a pressure cooker) and then evenly distribute the remaining ingredients onto the plate.Finally sprinkle the almonds and cranberries.
Crumble the feta over the salad.Refrigerate the salad until needed.
(optional) Whisk all the ingredients mentioned under ‘For the dressing’ in a small bowl.Mix it properly and spoon the dressing on the salad just before serving.
Serve Brown Rice Salad as a side dish with Guacamole Soup or Roasted Tomato and Pumpkin Soup or a meal on its own.
Its sure to make heads turn in a potluck or a party., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Brown_rice_salad.jpg, 16
Ingredients: cloves garlic,curry leaves,green chilli (bajji variety (light green s),baby potatoes,gram flour (besan) salt,rice flour,turmeric powder,sunflower oil

Bhaji Miligai And Baby Potato Fry Recipe, 250 grams Baby Potatoes,4 cloves Garlic - chopped finely,2 teaspoons Gram flour (besan) - optional                                                                       Salt to taste,5 Green Chilli - (bajji variety (light green ones),1 tablespoon Sunflower Oil,2 teaspoons Rice flour - optional,1 teaspoon Turmeric powder (Haldi),1 sprig Curry leaves, 25, Indian, To begin making the Bhaji Miligai And Baby Potato Fry Recipe, pressure cook baby potatoes for 1 or 2 whistles, until cooked al dente.
Prep up with all the ingredients meanwhile and cut miligai to big chunks.Once the pressure of the cooker releases, peel off all the potatoes.In a shallow frying pan, heat oil and fry chopped garlic.
Add bhajji milagai and let it fry for just about a minute.Add small potatoes and saute after adding curry leaves, salt, and turmeric evenly.
You may optionally add besan and rice flour at this stage, if you want to make Bhaji Miligai And Baby Potato Fry Recipe as a crunchy appetizer.Mix everything well and saute lightly until crispy and switch off.Serve Bhaji Miligai And Baby Potato Fry Recipe as a side dish along with Tomato Onion Sambar, Steamed Rice and Elai Vadam for an everyday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/neerusrikanth/Bhaji_molaga_and_baby_potato_fry.jpg, 8
Ingredients: baking powder,wheat flour,bananas,salt,baking soda,curd,chocolate chips,brown sugar (demerara sugar),flax seeds,cocoa powder,eggs,quinoa,instant oats (oatmeal),sunflower oil

Quinoa-Flaxseed Banana Muffins Recipe, 1 teaspoon Baking soda,4 Ripe Bananas,1 teaspoon Baking powder,1/2 cup Chocolate chips,1 cup Instant Oats (Oatmeal) - powdered,1/2 cup Flax seeds - powdered,1/2 cup Cocoa Powder,1/2 cup Brown Sugar (Demerara Sugar),1/2 cup Sunflower Oil,1/2 teaspoon Salt,1/2 cup Curd (Dahi / Yogurt),1 cup Whole Wheat Flour,1/2 cup Quinoa - powdered,2 Whole Eggs, 60, Continental, To begin making the Quinoa-Flaxseed Banana Muffins Recipe, combine all the dry ingredients in a bowl, mix well and set aside.
Mash the bananas and set aside.Preheat the oven to 180 C and grease the muffin pan with butter or line it with muffin liners and keep aside.In a large bowl, combine oil, yogurt and sugar using an electric hand beater.
Beat at low speed until well blended.
Add the eggs, one at a time and beat until combined.
Gradually add in the mashed banana and beat well.Gradually add the dry ingredients into the wet mixture and beat until just combined and the flour is well incorporated into the mixture.Spoon the muffin batter into the prepared muffin cavities until it is only 3/4 full, don't fill the batter till the brim.Top the muffin batter with oats and chocolate chips and place it in the preheated oven to bake for 15 - 18 minutes or until the cake is done - when a tester like a toothpick is inserted in the center it should come out clean.Once done, remove the Quinoa-Flaxseed Banana Muffins from the oven and allow it cool for a bit in the baking tray for two minutes, then cool them completely on cooling racks.
Store Quinoa-Flaxseed Banana Muffins in airtight boxes or refrigerate for a longer shelf life.Serve the Quinoa-Flaxseed Banana Muffins along with Piña Colada Recipe and an Spanish Omelette for a wholesome breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Reshma_Seetharam/Quinoa_Flaxseed_Banana_Muffins_Recipe_Archanas_Kitchen-1.jpg, 14
Ingredients: salt,makki ka atta (yellow corn meal flour),amchur (dry mango powder),sprouted ragi,milk,coriander (dhania) leaves,wheat bread crumbs,rajma (large kidney beans),coriander powder,potato (aloo),turmeric powder,green chillies,garam masala powder,sunflower oil

Sprouted Ragi & Rajma Cutlets Recipe, 4 tablespoons Makki Ka Atta (Yellow Corn Meal Flour),2 Green Chillies,Sunflower Oil,1 cup Rajma (Large Kidney Beans) - soaked in water,2 sprig Coriander (Dhania) Leaves - chopped,1 teaspoon Garam masala powder,Salt - to taste,1/4 cup Milk,1 teaspoon Coriander Powder (Dhania),1/2 cup Whole Wheat Bread crumbs,2 Potatoes (Aloo) - peeled and boiled,1 teaspoon Turmeric powder (Haldi),1 teaspoon Amchur (Dry Mango Powder),1/2 cup Sprouted Ragi, 55, North Indian Recipes, To begin making the Sprouted Ragi & Rajma Cutlets Recipe, we will first sprout ragi, soak ragi in water overnight and drain all the water.Spread the ragi on to a damp cloth and cover it another damp cloth and leave it aside for a day.
You need to keep the ragi in an environment that is little humid.
This will help in sprouting the ragi.Once the ragi is sprouted keep it aside to make the cutlet.
Cook the soaked rajma and potatoes in a pressure cooker with enough water for about 5 whistle.Allow the pressure to release naturally and drain any excess water.
Mash the potatoes and rajma using a potato masher to a coarse paste.Grind the sprouted ragi, green chilli and coriander leaves in the mixer to a coarse paste and add this also to the mashed mixture.Add all the spice powders including turmeric powder, coriander powder, garam masala powder, amchur with salt and corn meal.
Mix to form the cutlet mixture.Make round cutlets of the same and keep them aside.
Now one by one, dip them into the milk and coat with the bread crumbs.Heat oil in a skillet.
Put the round cutlets on the tawa and fry them from both the sides till they turn crisp and golden brown.Serve the Sprouted Ragi & Black Eyed Peas Cutlets Recipe along with Dipping Sauce, Tomato Ketchup to enjoy the cutlet.
You can also serve it along with some Masala Chai Recipe - Indian Spiced Tea., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Sprouted_Ragi__Rajma_Cutlets_Recipe_.jpg, 14
Ingredients: salt,ginger,coriander (dhania) leaves,thai red curry paste,turmeric root turmeric powder,cloves garlic,onion,coconut oil,lemon grass stalk,peanuts (moongphali),coconut milk,turmeric powder,green chillies,sweet potatoes

Creamy Thai Sweet Potato Curry Recipe, 2 Green Chillies,5-6 Roasted Peanuts (Moongphali) - crushed,4 cloves Garlic,Salt - to taste,1 Onion - or 10 shallots,Coriander (Dhania) Leaves - finely chopped,1 Lemon Grass - stalk,1 inch Ginger,1/2 inch Fresh turmeric root - or 1/4 teaspoon turmeric powder,2 Sweet Potatoes - peeled and cubed,1 teaspoon Thai Red Curry Paste,1 tablespoon Coconut Oil,1/4 teaspoon Turmeric powder (Haldi),1 cup Coconut milk,1 Onion - thinly sliced, 60, Asian, To prepare Creamy Thai Sweet Potato Curry recipe, boil 1 cup of water and add the roughly chopped lemon grass.Let it simmer for 5 minutes.
Switch off, drain the broth and set aside.Heat a kadai over a low flame with 2 teaspoons of coconut oil and add the cubed sweet potatoes.Add salt, turmeric powder and sprinkle 1 tablespoon lemon grass water (stir and adjust water to cook the sweet potato till it's fork tender) and set aside.Heat a pan/kadai with remaining coconut oil.
Add the sliced onions and keep stirring till they turn transparent.Now add the ground spice paste and the lemongrass broth.
Cover the pan and simmer for 5 minutes.Now add the sweet potatoes and the red Thai curry paste.
Mix well and add the coconut milk.Let the gravy cook over low flame for another 5 minutes, add salt and switch off.Garnish with peanuts and cilantro.
Serve Creamy Thai Sweet Potato Curry recipe with steaming hot rice for a filling lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Uma_Raghuraman/Creamy_Thai_Sweet_Potato_Curry.jpg, 14
Ingredients: salt,mustard seeds,asafoetida (hing),coconut,sesame (gingelly) oil,carrot,curry leaves,white urad dal (split),green bell pepper (capsicum),green chillies,cumin (jeera) seeds

Carrot Capsicum Poriyal Recipe, 1 sprig Curry leaves - roughly torn,1/2 teaspoon Mustard seeds,1 teaspoon Sesame (Gingelly) Oil,Salt - to taste,4 Carrots (Gajjar) - chopped small,1/2 teaspoon White Urad Dal (Split),2 Green Chillies - slit,1/2 teaspoon Asafoetida (hing),2 Green Bell Pepper (Capsicum) - chopped small,1/2 teaspoon Cumin (Jeera) seeds,2 tablespoon Fresh coconut - grated, 30, South Indian Recipes, To begin making the Carrot Capsicum Poriyal Recipe, we will first boil the carrots.
Firstly, wash and peel the carrots.Add all the carrots into a pressure cooker with 2 tablespoons of water, salt to taste and pressure cook for 2 whistles.
Release the pressure immediately and keep aside.*Now we will make the Carrot Capsicum Poriyal:Into a preheated pan, add oil.
Once the oil is hot, add the mustard seeds, cumin seeds and urad dal.
Allow the seeds to crackle and the dal to turn golden brown in colour.Once the dal is brown add roughly torn curry leaves, asafoetida, green chillies and saute for a few seconds.
Add the capsicum, salt to taste and stir fry for a few second.
Reduce heat to medium and cover and cook until the capsicum is cooked.
Stir occasionally to make sure that the capsicum does not burn and brown.Once the capsicum is cooked, add in the cooked carrot and stir on high heat for about a minute.
Add the coconut, mix well to combine and turn off the heat.Transfer the Carrot Capsicum Poriyal into a serving bowl and serve hot.Serve Carrot Capsicum Poriyal Recipe with Manga Rasam, Steamed Rice and Elai Vadam for a wholesome lunch., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Carrot_Capsicum_Poriyal_Video_recipe_Ayurvedic_Recipe_4_1_1600.jpg, 11
Ingredients: cashew nuts,salt,sunflower oil,bay leaf (tej patta),ghee,banana stemand,raisins,sugar,basmati rice drain the water,cinnamon powder (dalchini)

Thor Chal Recipe - Banana Stem Pulao Recipe, 1/2 cup Banana Stem - finely chopped and boiled,2 Bay leaf (tej patta),Salt - to taste,1-1/2 cups Basmati rice - soaked in water for 15 minutes and drain the water,8 Cashew nuts,1 teaspoon Cinnamon Powder (Dalchini),2 tablespoons Ghee,1/4 cup Sugar - adjust according to your taste,8 Raisins,Sunflower Oil - as required, 60, Bengali Recipes, To begin making the Thor Chal recipe, cook the banana stem along with a little salt in the pressure cooker with 2 tablespoons water for 2 to 3 whistles.
Once cooked, turn off the heat and keep aside.Heat ghee in a heavy bottomed pan.
Once it is slightly hot, add cooked banana stem and stir fry for a few minutes until it gets the flavors from ghee.
Keep aside.Next, heat 1 tablespoon ghee in the same pan and add cashews.
Saute the cashews till they become golden brown in colour.
Ensure you roast on medium heat, so the cashews get roasted evenly.
Once done, stir in the raisins and cinnamon powder, saute until it puffs up and turn off the heat.
Into a pressure cooker, heat the remaining ghee over medium heat.Stir in the bay leaf, rice, banana stem, salt, sugar and mix everything well.
Add 2 cups water, cover the pressure cooker and let it cook till for 2 to 3 whistles and turn off the heat.
Allow the pressure to release naturally.Once the Thor Chal is cooked, fluff up the rice and garnish it with raisins, cashews and cinnamon powder.
Serve Banana Stem Pulao along with Bengali Style Cholar Dal, Chaal Kopi and Phulka for your everyday meals., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/Banana_Stem_Pulao__Thor_Chal_original.jpg, 10
Ingredients: salt,ginger,mughlai meetha attar drop,papaya paste,ghee,kababchini (tailed pepper),saffron strands,red chilli powder,cloves garlic,rose water,gram flour (besan),onion,coriander (dhania) powder,cardamom powder (elaichi),chicken breasts,garam masala powder,sunflower oil

Chicken Galouti Kebab Recipe, 1 Onion - sliced,Ghee - for shallow frying,500 grams Chicken breasts - chopped,1/2 teaspoon Coriander (Dhania) Powder,1 inch Ginger - chopped,1/4 cup Gram flour (besan),Salt - to taste,1 teaspoon Red Chilli powder,1 Mughlai Meetha Attar - drop,Saffron strands - a few,1/2 teaspoon Garam masala powder,1/2 teaspoon Cardamom Powder (Elaichi),1 teaspoon Rose water,1/2 teaspoon Kababchini (Tailed pepper) - powdered,1 tablespoon Sunflower Oil,6 cloves Garlic - chopped,1 tablespoon Raw papaya - paste, 75, Lucknowi, To begin making the Chicken Galouti Kebab Recipe, into a preheated pan, add oil.
Once the oil is slightly hot, add in the sliced onions.
Saute on low to medium heat until the onions are caramelized.
Once done turn off the heat and allow the caramelized onions to cool.Into a small jar of the mixer grinder, add the caramelized onions, garlic, ginger and blend to make a smooth paste.
Pound the kebab chini in a pestle and mortar to make a fine powder.
Add the chopping blade to a food processor and then add the chicken.
Blend to make a smooth mince.Add raw papaya paste, garam masala powder, cardamom powder, rose water, saffron strands, mughlai meetha attar, kabab chini powder, coriander powder, gram flour and salt to taste to the minced chicken.
Blend to combine all the ingredients.Once done, remove the Galouti Kebab Mixture into a bowl.
Cover and refrigerate for 2 hours.After 2 hours divide and shape the mixture into round kebabs.
Place the Chicken Galouti Kebab on a preheated pan.
Drizzle Ghee and pan fry until golden brown on both sides.
Transfer the Chicken Galouti Kebab to a serving platter and serve hot.Serve Chicken Galouti Kebab Recipe, as an appetizer along with Pudina Dahi chutney and Pickled Onions and with a meal of Nawabi Tawa Paratha, Dum Pukht Gosht and Carrot Cucumber Tomato Salad with Lemon and Coriander Recipe., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Galouti_Kebab_Video_Recipe_1_1600.jpg, 17
Ingredients: salt,cumin powder (jeera),sour,amchur (dry mango powder),chaat masala powder,summer salad,tomato salsa,lemon,peanuts (moongphali),potato (aloo),taco shells

Chatpata Aloo Chaat Taco Recipe With Sour Cream & Salad, 4 Hard taco shells,1/4 cup Roasted Peanuts (Moongphali),1/2 teaspoon Cumin powder (Jeera),Salt - to taste,1/2 teaspoon Amchur (Dry Mango Powder),1/2 teaspoon Chaat Masala Powder,1/4 cup Tomato Salsa,1/2 cup Summer Salad,1/2 teaspoon Lemon juice,1/4 cup Sour cream,2 Potatoes (Aloo) - boiled, 15, Mexican, To begin making the Chatpata Aloo Chaat Taco Recipe keep all the elements ready beforehand to assemble the tacos.
Use the links to get the recipes so you can make them easily at home.
The Taco shells you can either make at home or even buy a store bought taco shell.Hard taco shells - The Homemade Hard Taco Shells RecipeSummer salad - Summer Salad Recipe-Red Cabbage, Lettuce Onions & TomatoesHomemade sour cream - Homemade Healthy Sour Cream RecipeHomemade spicy mexican salsa - Spicy Mexican Salsa Recipe - Tomato Salsa RecipeFor the Chatpata Peanut & Aloo ChaatIn a mixing bowl, combine the boiled potato cubes along with the roasted peanuts , chaat masala , cumin powder , red chilli powder,  amchur powder, salt and lemon juice.
Toss the Aloo Chaat well and set aside.
To assemble the Chatpata Aloo Chaat Taco, hold the tacos in your palms, making sure it is easy to add the fillings.
First in put the summer salad right at the bottom and spread evenly.
Next add a bed of the Chatpata Aloo Chaat , over this drizzle some homemade sour cream and homemade mexican salsa.
Serve Chatpata Aloo Chaat Taco Recipe along with Cucumber Honey Limeade Recipe, and complete this meal with a dessert of No Bake Oreo Chocolate Tart Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Chatpata_Peanut__Aloo_Chaat_Taco_Recipe_With_Fresh_Salad_1600.jpg, 11
Ingredients: cashew nuts,wheat flour,vanilla pistachio,baking soda,curd,badam (almond),instant oats (oatmeal)

Eggless Sugarless Oats And Nuts Cookie Recipe, 1/4 cup Honey,1-1/2 teaspoons Curd (Dahi / Yogurt),1/8 cup Cashew nuts,1 cup Instant Oats (Oatmeal),1/3 cup Whole Wheat Flour,1/2 teaspoon Vanilla Extract - or pistachio extract,1/8 cup Badam (Almond),1/4 teaspoon Baking soda, 75, Continental, To begin making the Eggless Sugarless Oats And Nuts Cookie recipe, transfer cashews and almonds to a mixer and make a coarse powder.Sift whole wheat flour and baking soda together.
To this, add the mixed nuts flour and mix well with oats.To the crumbly mix, add 1 to 2 teaspoons curd to make a smooth dough along with vanilla extract and honey.
Add water if required.Cover the dough and keep in fridge for 45 minutes.
This will make dough a bit hard and non sticky.After 45 minutes, preheat the oven at 180 C for 10 minutes.
Divide the dough to small lemon sized equal balls.Flatten each balls gently by using your palm.
Arrange the cookies on the baking tray lined with parchment paper.
Leave some space in between.Use your fork and press in the centre of each cookie to make an impression.Place the tray in the middle rack and bake the cookies at 180 C for 10 to 12 minutes.
After 10 to 12 minutes, take them out and reduce the temperature to 160 C.Bake the cookies again for 3 to 5 minutes or till they are golden brown from sides as well bottom.
This will make cookies crisper.Remove the cookies from the tray and let it cool completely.
Initially, they look soft when hot but after sometime, they will become crunchy.Serve Eggless Sugarless Oats And Nuts Cookie recipe along with Masala Tea and Cheese Cucumber sandwich for a tea party., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha_Kalluraya/EGGLESS_SUGARLESS_OATS_COOKIES_1600.jpg, 7