anandhuvasudev/southindiandish huggingface dataset:
Ingredients: cashew nuts,rice flour,ghee,pistachios,water,sugar,badam (almond),cardamom powder (elaichi),flour (maida),water dough

Chiroti Recipe - Delicious Crispy Layered Sweet Puri, 1/3 cup Water,1 cup All Purpose Flour (Maida),3/4 cup Sugar,Water - for kneading dough,1/2 teaspoon Cardamom Powder (Elaichi),Badam (Almond) - chopped (as required),Pistachios - chopped (as required),2 tablespoons Ghee,Cashew nuts - chopped (as required),1/2 tablespoon All Purpose Flour (Maida),1 tablespoon Rice flour, 45, Indian, To begin making the Chiroti recipe, we will first begin with the dough.
In a wide bowl, mix maida, ghee and knead into a stiff dough adding water gradually.
You can also use the a food processor like I have, do knead the dough and bring it together.The dough should be firm and smooth, similar to that of a puri.
Cover and set aside for 15-20 minutes.To prepare sugar syrup, add sugar and water in a pan and allow to boil.
Once the syrup starts boiling, reduce the flame to low and check the consistency of sugar syrup.You should have a one string consistency sugar syrup.
Add cardamom powder and turn off heat.
Set aside.In a small bowl, mix ghee, rice flour and maida.
Stir and keep aside.Now, we will make the puris.
Divide the dough in 6 equal parts and make balls out of it.
Roll out each ball into a big round (big sized roti).Now take 1 roti and apply ghee-flour mixture and spread evenly on it.
Place another roti on it and apply ghee-flour mixture over it.
Now, place the third roti and apply the ghee-flour mixture.Then roll them up into a log.
With the help of a knife, cut small pieces of the roll.
These would now look like mini swiss rolls or pinwheels.Repeat the same process for the remaining 3 rotis.
Lightly press these pinwheels and flatten them to form a disc.
These are now flattened chiroti dough, which we now need to deepfry.Heat oil in a heavy bottomed pan for frying the chiroti.
Fry the prepared chiroti until it turns light golden and crisp.Immediately soak these chiroti in the prepared warm sugar syrup.
When you dip the chiroti puris, syrup should neither be too hot nor at room temperature.
It should be warm.
Soak the chiroti in the syrup for about a minute or until it gets well coated.
 Take the Chiroti out and place it on a platter.
Sprinkle chopped nuts over the chiroti and allow it to cool.
Once cooled, store the Chiroti in an air-tight container and serve as desired.Serve Chiroti as a sweet along with your festive meal or you can serve it your guests on Diwali along with other snacks like Instant Poha Chivda and Masala Chai Recipe - Indian Spiced Tea., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Drashti/Chirote_Crispy_Layered_Sweet_Puri_1600.jpg, 10
Ingredients: tomato,basmati rice,salt,hung curd (greek yogurt),ghee,biryani masala,red chilli powder,gram paneer,ginger garlic paste,onion,lemon,turmeric powder,sunflower oil

Paneer Malai Makhani Biryani Recipe, 2 teaspoon Biryani Masala,1 cup Basmati rice,4 teaspoon Ghee,4 teaspoon Hung Curd (Greek Yogurt),Salt - to taste,200 gram Paneer (Homemade Cottage Cheese) - cubed,1 teaspoon Lemon juice,1 teaspoon Red Chilli powder,1/2 teaspoon Ginger Garlic Paste,2 Onion - sliced,2 teaspoon Ginger Garlic Paste,3 teaspoon Lemon juice,1 teaspoon Turmeric powder (Haldi),2 teaspoon Homemade tomato puree,2 teaspoon Sunflower Oil, 70, Indian, To begin making the Paneer Malai Makhani Biryani recipe, the first step is to wash the rice and soak for 10 minutes.Heat a heavy bottomed pot with enough boiling water and add rice for cooking.
Strain the rice just before the grain is fully cooked.Spread on a platter and cool it.Cut the paneer in barfi shape.
Take a wide glass bowl and mix together red chilli powder, turmeric powder, tomato puree, curd, lime juice and salt.
Add the paneer to the mix and coat well.
Leave it for 5 minutesHeat a frying pan with oil and fry the marinated paneer for 5 to 8 minutes.
Cook till paneer turn brown from both the sides.
Remove the cubes from the pan and keep it aside.
Sprinkle lime juice and salt on rice then carefully run the fork through the rice to mix it up without breaking the grains.Heat a big wok with ghee on low flame, add onion and fry till golden brownish and remove.In the same wok, add the rice, 3/4 fried onions and the biryani masala.
Cook for about a minute or two.
Now, to layer the biryani, add the rice in a platter, then put the paneer mixture on it and garnish it with the remaining fried onions.Serve Paneer Malai Makhani Biryani along with Boondi Raita and Kachumber Salad for a weekday dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Paneer_Malai_Makhani_Biriyani.jpg, 13
Ingredients: baking powder,white chocolate,cranberries,vanilla,eggs,caster sugar,flour (maida),butter

Dried Cranberry & White Chocolate Chip Biscotti Recipe, 1 cup All Purpose Flour (Maida),1/4 cup White Chocolate - chopped,3/4 teaspoon Baking powder,1 teaspoon Vanilla Extract,1 Whole Eggs,1/4 cup Butter (unsalted) - at room temperature,1/4 cup Caster Sugar,1/4 cup Cranberries, 80, Continental, Start making this Dried cranberry and white chocolate chip biscotti by preheating the convection oven to 180 degree Celsius.Meanwhile, line a cookie sheet with parchment paper or grease well.Sift or whisk together the flour, baking powder, and salt.
Keep aside.With an electric mixer or hand whisk, beat together the butter and sugar until light and fluffy.Add the vanilla and beat until mixed well.Add the egg and beat until incorporated.Add the flour mixture and beat until soft dough forms.Fold in the dried cranberries and chocolate chips at this stage.Shape into a log of a centimeter and more in thickness, approximately 20 x 4 cms in size.Bake in the preheated oven for 20-25 minutes until firm to touch.Remove from oven and when cool enough to handle, slice using a serrated knife into slices of about 1.5 cm thickness.Place cut side up on your lined baking sheet and bake again at the same temperature for about 18-20 minutes.
They will be hardened by now.Cool completely on sheet and store Dried Cranberry & White Chocolate Chip Biscotti Recipe immediately in an airtight container until required., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/akshatha/Dried_cranberry_and_white_chocolate_chip_biscotti.jpg, 8
Ingredients: tomato,arhar dal (split toor dal),green chilli,asafoetida (hing),mustard seeds,red chilli powder,curry leaves,bottle gourd (lauki),cumin seeds (jeera),black pepper powder,turmeric powder

Andhra Style Sorakaya Kura Recipe - Bottle Gourd And Toor Dal Recipe, 1/2 teaspoon Turmeric powder (Haldi),2 cups Bottle gourd (lauki) - cut into small pieces,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,1/2 teaspoon Red Chilli powder,2 Tomatoes - chopped,2 Green Chilli - chopped,1 cup Arhar dal (Split Toor Dal) - soaked for 30 minutes,1 sprig Curry leaves,1 teaspoon Black pepper powder,1 pinch Asafoetida (hing), 35, Andhra, To begin making the Sorakaya Kura Recipe we will keep a pressure cooker on medium heat, add oil and leave it get hot.
Add mustard seeds and cumin seeds and allow it splutter for 10 seconds.Add curry leaves, hing, and leave the curry leaves to crackle for 10 seconds.
Add in the chopped tomatoes and saute well till it becomes mushy.Add the turmeric powder, red chilli powder, pepper powder, salt, green chilli, chopped bottle gourd and soaked toor dal.
Give the ingredients a stir and add 2 cups of water.
Cook it for 4 whistle.Allow the pressure to release by itself and open the lid, give it a stir and check for salt and serve.Serve the Sorakaya Kura Recipe along with Tawa Paratha ,or Phulka along with a Carrot And Beans Thoran to go along with your meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Andhra_Style_Sorakaya_Kura_Recipe_Bottle_gourd_and_Toor_Dal_Recipe.jpg, 11
Ingredients: tomato,salt,cumin powder (jeera),ginger,lemon from lemon,green chilli,amchur (dry mango powder),bay leaves (tej patta),fennel seeds (saunf),red chilli powder,dried green peas (vatana) hour,coriander (dhania) leaves,cinnamon stick (dalchini),onion,turmeric powder

Delhi Style Matar Chaat Recipe - Spicy & Tangy Green Peas Chaat, 1/2 teaspoon Cumin powder (Jeera),1 teaspoon Amchur (Dry Mango Powder),1/2 teaspoon Turmeric powder (Haldi),1 Green Chilli - finely chopped,2 sprig Coriander (Dhania) Leaves - finely chopped,Salt - to taste,Lemon - extract from lemon,1 teaspoon Red Chilli powder,1 Onion - finely chopped,2 Bay leaves (tej patta),1 teaspoon Fennel seeds (Saunf),1 cup Dried Green Peas (Vatana) - soaked for 1 hour,1 inch Ginger - finely chopped,2 inch Ginger - cut into thin strips,1/2 cup Tomatoes - Chopped,1/2 inch Cinnamon Stick (Dalchini), 545, North Indian Recipes, We begin making the Delhi Style Matar Chaat Recipe by soaking the dried green peas / matar for at least 5 to 6 hours or overnight hour and keep it aside.Heat a pressure cooker with oil, add bay leaf, cinnamon stick and fennel seeds.
Saute till the aroma comes out.Then add the ginger and sauté for few seconds.
Add tomatoes, cook till it is softened.Finally add the rest of the spice powders and give the masala for the chaat a stir.
Cook till the raw smell goes away.
This will take about 3 to 4 minutes.At this stage add the soaked dried green peas and give it a stir.
Add 2 cups of water and pressure cook it for 4 to 5 whistles or for at least 20 to 25 minutes and turn off the heat.
Once done, release the pressure naturally, as the Matar Chaat will continue to cook while there is pressure.Check the taste, add the lemon juice  and give it a stir.
Transfer the Delhi Style Matar Chaat Recipe to small serving bowls.Sprinkle onions, ginger, green chilies, drizzle the mint chutney and top it up with chopped coriander leaves and serve hot.Serve the Delhi Style Matar Chaat Recipe as it is or along with Baked Amritsari Kulcha or Puri with a glass of Rose Lassi Recipe to enjoy your Lunch meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Delhi_Style_Matar_Chaat_Matra_Recipe_Spicy__Tangy_Dry_Green_Peas_Curry_Curry_Recipe.jpg, 15
Ingredients: ginger,coriander (dhania) leaves,red chilli powder,carrot,cumin seeds (jeera),lemon,salt (for fasting),coriander powder,potato (aloo),turmeric powder,green chillies,sunflower oil

No Onion No Garlic Aloo Gajar Ki Sabzi Recipe, 1 inch Ginger - grated finely,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Coriander Powder (Dhania),1 teaspoon Cumin seeds (Jeera),3 Green Chillies - slit or finely chopped,1 teaspoon Lemon juice,2 Potatoes (Aloo) - boiled and diced,Coriander (Dhania) Leaves - handful for garnish,2 Carrots (Gajjar) - diced and steamed,1 teaspoon Sunflower Oil,Salt - to taste or kala namak (for fasting),1/2 teaspoon Red Chilli powder, 40, Indian, To begin making the Aloo Gajar Ki Sabzi Recipe, first prep all the ingredients.
Cook the potatoes in a pressure cooker, peel the skin and cut into cubes.Steam the carrots either in the pressure cooker or in a steamer and keep aside.Heat oil in a heavy bottomed pan over medium heat, add the cumin seeds and allow it to crackle.
Once it crackles, add the ginger and saute for a few seconds.
Add the potatoes, carrots, and the remaining masalas and toss well.
Add the salt, cover the pan and allow the carrots and aloo to get cooked along with the masalas.Once done, check the salt and spices and adjust to suit your taste.
Finally add a squeeze of lemon and stir in the coriander leaves and serve.Serve the Aloo Gajar ki Sabzi along with Phulkas and Rajasthani Kadhi for a light weeknight dinner, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Aloo_Gajar_Ki_Sabzi_Recipe_-_No_onion_No_garlic-1.jpg, 12
Ingredients: salt,tamarind water,mustard seeds,coconut,karela (bitter gourd pavakkai),dry red chilli,white urad dal (split),coriander (dhania) seeds,methi seeds (fenugreek seeds),potato (aloo)

Konkani Style Karate Batate Puddi Sagle Recipe - Bitter Gourd & Potato Curry, 1 tablespoon Coriander (Dhania) Seeds,1 teaspoon Tamarind Water,Salt - to taste,1 teaspoon Mustard seeds,3 Dry Red Chilli,1/4 cup Fresh coconut - grated,300 grams Karela (Bitter Gourd/ Pavakkai) - cut into small cubes,2 teaspoon White Urad Dal (Split),1 teaspoon Methi Seeds (Fenugreek Seeds),2 Potatoes (Aloo) - cut into small cubes, 40, Konkan, To begin making Karate Batate Puddi Sagle, wash and cut the bitter gourds into small cubes, add a little salt, mix and leave it aside for 10 minutes.
This will help in reducing the bitterness.Similarly, wash, deskin and cut the potatoes into cubes, put it into a bowl of water and set aside.Heat a heavy bottomed pan and dry roast the urad dal, red chillies, coriander seeds and fenugreek seeds till it turns aromatic.Now, grind the dry roasted spices along with the grated coconut and tamarind extract to a course mix using a hand blender.Heat oil in the same pan on medium flame, add the mustard seeds and let it splutter.Squeeze the water out of the bitter gourd and add it to the pan.
Also add the potatoes and saute on medium heat until its done.
This will take around 10 minutes.Add the ground spice mix to the pan, season with salt and mix well.
Simmer for 5 minutes and switch off the flame.Serve the Karate Batate Puddi Sagle along with Steamed Rice and Kollu Rasam Recipe (Nourishing HorseGram Stew) with a cup of curd for a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/13-_april/Konkani_style_bitter_gourd_and_potato_subzi_recipe-2.jpg, 10
Ingredients: cashew nuts,salt,arhar dal (split toor dal),ghee,mustard seeds,asafoetida (hing),coconut,jaggery,cloves garlic,dry red chilli,dry red chillies,cumin seeds (jeera),turmeric powder,masoor dal

Olya Kaju Chi Amti Recipe - Malvani Cashew Nut Curry, 1 Dry Red Chilli,1/2 cup Arhar dal (Split Toor Dal) - washed,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1/4 cup Cashew nuts,1/2 cup Masoor Dal (Whole) - washed,1/4 cup Fresh coconut - grated,2 Dry Red Chillies,1 tablespoon Ghee,1/2 teaspoon Asafoetida (hing),1 teaspoon Jaggery,1/2 teaspoon Cumin seeds (Jeera),6 cloves Garlic, 40, Malvani, To begin making the Olya Kaju Chi Amti Recipe, in a pressure cooker, combine the washed toor dal and masoor dal along with a cup of water, some turmeric powder, salt and close the pressure cooker.
Pressure cook the dal for 3-4 whistles and turn off the flame.
Allow the pressure to release naturally.
In a small skillet, dry roast the freshly grated coconut, cumin seeds, dry red chilli and garlic cloves, until the coconut starts turning into a light brown colour.
After about 4-5 minutes, turn off the flame and allow it cool.
Transfer the coconut mixture into a mixer-jar and grind into a coarse mixture.
Set aside.
Heat a saucepan with 1/2 a cup of water, bring it to a rolling boil.
To this add the cashew nuts and turn off the flame.
Allow the cashew nuts to sit in the water for about 15 minutes.
After 15 minutes, drain the water and set aside.
Heat a kadai with ghee on medium heat; once the ghee is hot, add in the cumin seeds and mustard seeds, allowing it to splutter.
Next add the dry red chilli, asafoetida, and the cashew nuts, Saute for a couple of minutes, until the cashew start turning into a light brown colour.
Next, add the freshly ground coconut masala and give it a good mix.
Finally add in the boiled dal and bring the Olya Kaju Chi Amti to a single boil.
Adjust the consistency of the Olya Kaju Chi Amti to your liking.
Turn off the heat and transfer the Olya Kaju Chi Amti to a serving bowl and serve hot.Serve Olya Kaju Chi Amti along with Steamed Rice, Malvani Kurkuri Bhindi Recipe - Moongphali Bhindi Sabzi, a bowl of fresh dahi for a simple weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Rice/Olya_Kaju_Chi_Amti_Recipe_-_Malvani_Style_Cashew_Nut_Curry_With_Dal-1_1600.jpg, 14
Ingredients: tomato,basmati rice,cloves garlic,onion,green chillies,sunflower oil,salt,cardamom (elaichi) podsseeds,biryani masala powder,mint leaves (pudina),garam masala powder,red chilli powder,curd,ginger,bay leaf (tej patta),paneer,fennel seeds (saunf),potato (aloo),cinnamon stick (dalchini),coriander powder,cloves (laung)

Chettinad Mint Potato Biryani Recipe, 1 cup Paneer (Homemade Cottage Cheese) - cut into cubes,1 teaspoon Coriander Powder (Dhania),1 Onion - chopped,2 Potato (Aloo) - cut into cubes,Sunflower Oil - as required,2 tablespoon Curd (Dahi / Yogurt),Salt - to taste,2 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Biryani Masala Powder,1/2 inch Cinnamon Stick (Dalchini),2 teaspoons Garam masala powder,1/2 inch Ginger,Mint Leaves (Pudina) - chopped (as required),6 cloves Garlic - crushed,3 Cloves (Laung),1/2 teaspoon Red Chilli powder,1 cup Basmati rice,1 Tomato,1 teaspoon Fennel seeds (Saunf),1 Bay leaf (tej patta),1 Onion,2 Green Chillies - chopped, 35, Chettinad, To begin making the Chettinad Mint Potato Biryani Recipe, wash the rice and soak it for 10 minutes.
I have used seeraga/jeeraga samba rice.
Chop the onion and tomato lengthwise.
Crush the garlic and ginger.Wash and chop potatoes into cubes.
Slice the paneer into cubes.Take one chopped onion, mint leaves and fennel seeds in a blender.
Add a little water and grind into a puree.
Keep aside.Heat oil in a pressure cooker, add the spices listed under “dry spices" including cinnamom stick, cloves, cardamom and bay leaf.
Saute for a minute.Add chopped onion and saute until translucent.
Add slit green chilli and crushed ginger garlic.Saute well until the raw smell goes.
Add chopped tomatoes and cook until it turns soft and mushy.Now add the ground mint puree, curd, few mint leaves, potato and paneer cubes.
Stir and cook until the oil separates.Add coriander powder, red chilli powder, garam masala and biryani masala powder.
Mix and cook for 5 minutes.Add rice along with required water to it.
Mix and bring to boil.Close the lid and pressure cook for 3 whistles.
Once done, wait until the pressure releases naturally and open the lid.
Fluff the rice gently and serve hot.Serve Chettinad Mint Potato Biryani along with Mirchi Ka Salan and , Burani Raita or any raita of your choice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/CHETTINAD_MINT_POTATO_BIRYANI_1600.jpg, 21
Ingredients: salt,green chilli,red chilli powder,gram flour (besan),curry leaves,coriander (dhania) leaves,onion,cumin seeds (jeera),phool makhana (lotus seeds) ghee,turmeric powder

Puffed Lotus Seed Pakoras Recipe - Makhana Pakora, 1 Onion - sliced,1 sprig Coriander (Dhania) Leaves - chopped,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1/2 cup Gram flour (besan),1 Green Chilli - chopped,1 teaspoon Turmeric powder (Haldi),1 sprig Curry leaves - chopped,100 grams Phool Makhana (Lotus Seeds) - roasted in ghee, 40, Indian, To begin making the Puffed Lotus Seed Pakoras Recipe, we will first make the pakora batter.In a mixing bowl, combine all the ingredients together -lotus seeds, besan flour,  onion, green chilli, cumin seeds, red chilli powder,  turmeric powder, salt, coriander leaves,curry leaves.
 Add water little at a time, to make a thick pakora batter.
Check the salt and spices and adjust to suit your taste.Preheat the Kuzhi Paniyaram Pan on medium heat; add a few drops of oil into each cavity.
Spoon the Lotus Seed Pakoda batter into the cavity and pan-fry them until it is browned and crisp on both sides.
You can optionally add just a little more oil to give it additional taste which also makes the pakora a lot more crispy.
Proceed the same way with the remaining Lotus Seed pakora Batter.The process of cooking pakora in a pan preserves nutrition and the addition of Lotus seeds giving an added taste and nutrition for this classic teatime snack.Arrange the Lotus Seed pakoda on a serving platter, sprinkle some chaat masala, place some pickled onions by the side and serve it as a snack or as an appetizer for parties.Serve the Puffed Lotus Seed Pakoras Recipe along with hot chai with a dipping sauce for your evening tea., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Puffed_Lotus_Seed_Pakodas_Recipe_.jpg, 10
Ingredients: salt,cardamom (elaichi) podsseeds,bay leaf (tej patta),potato (aloo),green peas (matar),onion,cinnamon stick (dalchini),green chillies verticy ( the number chillies spice level),ghee,oil,coconut milk,cloves (laung),cauliflower (gobi) florets

Thengai Paal Kurma Recipe - Mixed Vegetables In Coconut Gravy, Salt - as required,3 Cloves (Laung),1 inch Cinnamon Stick (Dalchini),1 tablespoon Ghee - oil,1 cup Cauliflower (gobi) - florets,2 Potato (Aloo),1 Onion - chopped,3 Cardamom (Elaichi) Pods/Seeds,1 cup Coconut milk - thick,1 Bay leaf (tej patta),1/2 cup Green peas (Matar),3 to 4 Green Chillies - slit vertically (adjust the number of chilies according to your spice level), 50, Chettinad, To begin making the Thengai Paal Kurma Recipe, pressure cook the potatoes for two whistles and cut them into small cubes.Steam the cauliflower florets and peas and keep them aside.Heat ghee/oil in a kadai/wok and once the oil is hot add cinnamon, cardamom, cloves and bay leaf .
Saute for a few seconds till the aromas are released.
Once done add onion,chilies and cook until onions become transparent.After the onions have become transparent add the cooked potatoes, cauliflower florets and peas.Add salt and a cup of water.
Once the water starts boiling, add thick coconut milk and cook over medium heat for about 5 minutes.Adjust coconut milk according to suit your taste.
If the gravy is too watery you can mash a few pieces of potato in the gravy to make the gravy thicker.
Once the gravy has reached the desired consistency turn off the heat and transfer the Thengai Paal Kurma  into a serving bowl and serve.Serve Thengai Paal Kurma Recipe with  Appam or Idiyappam or Kerala Style Whole Wheat Parotta for a perfect meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Thengai_Paal_Kuruma.jpg, 13
Ingredients: tomato,basmati rice,black cardamom (badi elaichi),salt,garam masala powder,bay leaf (tej patta),ghee,red chilli powder,water,ginger garlic paste,curd,fennel powder,sugar,onion,cinnamon stick (dalchini),cumin seeds (jeera),cloves (laung),mint leaves (pudina),green chillies,kala chana (brown chickpeas)

Kala Chana Pilaf Recipe, 1 cup Basmati rice,1 Onion - finely sliced,1 teaspoon Garam masala powder,1 Tomato - sliced,1 teaspoon Cumin seeds (Jeera),1 teaspoon Fennel Powder,1 teaspoon Red Chilli powder,2 Green Chillies - slit,Salt - to taste,1 Cinnamon Stick (Dalchini),1 cup Kala Chana (Brown Chickpeas) - soaked overnight and boiled,1 pinch Sugar,Mint Leaves (Pudina) - Few,2 Black cardamom (Badi Elaichi),1 tablespoon Ginger Garlic Paste,1 Bay leaf (tej patta),1/2 cup Curd (Dahi / Yogurt),2 cups Water - or leftover water of cooked chana,1 tablespoon Ghee,4 Cloves (Laung), 40, Pakistani, To begin making Kala Chana Pilaf Recipe, wash and soak the kala chana overnight.
Pressure cook with 2 cups of water with salt and keep aside.Wash and soak the basmati rice in enough water for 10 minutes.Heat ghee in a wide pan on medium heat, add the bayleaf, cinnamon quill, cloves, black cardamom and let it release its aroma into the ghee.Add the cumin seeds and let it splutter.Add the sliced onions, a pinch of sugar and saute until it turns golden brown.Add the slit green chilli, tomatoes and saute for 2 minutes.Now, whisk the curd to a smooth texture and add it into the pan and mix well.Add the red chilli powder and garam masala and let it cook for 2 minutes.Add the boiled kala chana, season with salt and mix well.Now add the soaked and drained basmati rice, 2 cups of the kala chana broth saved from cooking chana.Close it with a lid and let it simmer for 20 minutes.Once the pilaf is cooked, garnish with mint leaves and serve the the Kala Chana Pilaf Recipe along with with Spicy Chicken Curry, Cauliflower & Cucumber Raita and Fresh Garden Salad Recipe for the weekend brunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Kala_Chana_Pilaf_Recipe.jpg, 20