anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,rice,tamarind water,mustard seeds,string bean (chavli),cloves garlic,dry red chilli,curry leaves,coriander (dhania) seeds,methi seeds (fenugreek seeds)

Udupi Style Alsande Kayi Saaru Recipe (Long Beans Gravy Recipe), 1 Dry Red Chilli,4 Dry Red Chilli,4 cloves Garlic - crushed,Salt - to taste,1 teaspoon Mustard seeds,2 teaspoon Rice,1 cup Long String Bean (chavli) - chopped,2 tablespoon Coriander (Dhania) Seeds,1/2 cup Tamarind Water,1 teaspoon Methi Seeds (Fenugreek Seeds),1 sprig Curry leaves, 40, Udupi, We begin making the Udupi Style Alsande Kayi Saaru Recipe (Long Beans Gravy Recipe) by pressure cooking the long beans in a pressure cooker with 1/2 cup water for about 1 whistle.In the meantime, dry roast the ingredients to be ground.
Then Powder it finely using a mixer.Now open the cooker once all the pressure is released.
Add the powdered masala, tamarind and salt to taste.Keep string till it thickens little.
Then to make the tempering heat a kadai with oil, crackle the mustard seeds, garlic cloves, cumin seeds and curry leaves.Then add the dry red chilli also.
Once aroma is released pour it over the curry and serve.
Serve the Udupi Style Alsande Kayi Saaru Recipe (Long Beans Gravy Recipe) can be had along with steamed rice and Yellow Pumpkin Dal Recipe for a comforting Sunday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Udupi_Style_Alsande_Kayi_Sarru_Recipe_Long_Beans_Gravy_Recipe_.jpg, 10
Ingredients: tomato,salt,eggs,mixed herbs (dried),red chilli flakes,dry mix herbs,virgin olive oil,cloves garlic,onion,cheddar cheese,red chilli sauce,quinoa,dried oregano

Baked Egg With Quinoa & Tomato Sauce Recipe, 2 Whole Egg,1 tablespoon Extra Virgin Olive Oil,4 Tomatoes - finely chopped,2 teaspoons Mixed Herbs (Dried),4 tablespoons Red Chilli sauce,Salt - to taste,2 teaspoon Red Chilli flakes,1 teaspoon Red Chilli flakes,2 tablespoons Cheddar cheese - grated,1 Onion - finely chopped,1 cup Quinoa,Extra Virgin Olive Oil - for cooking,4 cloves Garlic - chopped,1 teaspoon Dry mix herbs,1 teaspoon Dried oregano, 55, Continental, To begin making the Baked Egg With Quinoa & Tomato Sauce Recipe, we will pressure cook the washed quinoa in a pressure cooker with 2 cups of water, salt to taste.
Pressure cook for at least 3 to 4 whistles.
Once done allow the pressure to release naturally.
Heat a skillet with oil, add chopped garlic and saute till it softens.
Add in chopped onion and saute till the onions get nicely caramelised.
Add chopped tomatoes and sprinkle some salt and saute till the tomatoes become soft and mushy.
Sprinkle seasonings like oregano, mixed herbs, red chilli flakes and mix it all.
Using a potato masher, mash down the tomato mixture to a chunky paste.
Bring the tomato sauce to a boil, cook until the sauce reduces.
Check for salt and adjust accordingly.
Keep it aside.
Preheat the oven to 180 degree celsius for 10 minutes, Take two ceramic bowl in which you can bake.
Add cooked quinoa first and layer it evenly.
Then layer it with tomato sauce, break an egg on top and sprinkle with cheese on top.
Bake this Egg With Quinoa & Tomato Sauce in the oven for at least 25 minutes.
Once done take it out and sprinkle with dried herbs and red chilli flakes and serve.Serve the Baked Egg With Quinoa & Tomato Sauce Recipe along with a hot cup of Tea and some fresh fruits by the side to make your Sunday Brunch special.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/July-25/Eggs_en_Cocotte_With_Tomato_and_Quinoa_-_Baked_Tomato_Quinoa_With_Eggs-4-2_1600.jpg, 13
Ingredients: salt,ginger,amchur (dry mango powder),coriander (dhania) leaves,cloves garlic,gram flour (besan),cumin powder (jeera) (roast ground),fennel powder,onion,coriander powder (roast ground),jackfruit (kathal),mint leaves (pudina),green chillies,garam masala powder,sunflower oil

Awadhi Style Kathal Ke Kebab Recipe- Raw Jackfruit Kebabs, 3 Onions - finely chopped,1 teaspoon Garam masala powder,Salt - to taste,1 tablespoon Cumin powder (Jeera) - (roast and ground),Sunflower Oil - for shallow frying,1/2 inch Ginger,1 tablespoon Fennel Powder,750 grams Jackfruit Raw (Kathal) - chopped,7 cloves Garlic,1 tablespoon Coriander Powder (Dhania) - (roast and ground),1 tablespoon Amchur (Dry Mango Powder),3 tablespoon Mint Leaves (Pudina) - finely chopped,1/3 cup Gram flour (besan),5 tablespoon Coriander (Dhania) Leaves - finely chopped,3 Green Chillies - finely chopped, 75, Awadhi, To prepare Awadhi Style Kathal Ke Kebab Recipe, let us first cut the raw jackfruit.
In order to do that we have to first grease our hands and the knife that is going to be used with oil.This important tip ensures that the hands don't get sticky from the natural fruit latex/sap present in the fruit, does not get onto your hands and makes the cutting process hassle-free.Keep a bowl of water mixed with some salt, ready to put the cut raw jackfruit pieces to avoid discolouration of the fruit.Now that your hands and knife are well greased, cut the the jackfruit in half, discard the skin and start making 1 inch pieces and then soak them in the salted water.To start cooking the Raw Jackfruit, place the cut pieces of raw jackfruit in a pressure cooker with 1/2 cup of water and pressure cook for 6 whistles, reduce the heat and continue to cook for 10 minutes.
Turn off the flame.Allow the pressure to release naturally.
Drain the raw jackfruit pieces and allow to cool and set aside.In a mixer-jar, transfer the boiled jackfruit pieces , along with garlic, ginger, and all the spice powders- garam masala powder, cumin powder, coriander powder, fennel seed powder, amchur powder and salt and grind into a thick mixture which will give us the Kathal Kebab Mixture.
Transfer Kathal Kebab mixture into a bowl and add gram flour, chopped onions, green chilies, coriander leaves, mint leaves.
Combine well.Divide the Kathal Kebab mixture into equal portions.
Roll each of the portions into a lemon sized ball and then slightly press between your palms to make tikki like discs.
Repeat this for rest of the Kathal Kebab mixture.
Heat a pan with oil, on medium heat, to pan fry the Kathal Kabab.
Place a few kathal kebabs on the pan and shallow fry on medium flame for 4-5 minutes, and flip and cook on the other side of the kebab.Make sure you have a nice brown colour on both sides.
Remove from the pan and arrange on a platter.
Serve Awadhi Style Kathal Ke Kebab Recipe as appetizer  with tomato sauce or Dhaniya Pudina Chutney  and Pickled onions for an Indian Diabetic Tea Time snack , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/jyothir/Kathal_Ke_Kebab_Awadhi_Cuisine.jpg, 15
Ingredients: salt,cumin powder (jeera),sunflower seeds,garam masala powder,ginger,mustard seeds,bay leaf (tej patta),red chilli powder,cloves garlic,gram flour (besan),curd,sugar,papaya,curry leaves,coriander powder,potato (aloo),turmeric powder,cabbage (patta gobi muttaikose),sunflower oil

Raw Papaya Kofta In Yogurt Curry Recipe, 1 teaspoon Cumin powder (Jeera),1 tablespoon Gram flour (besan),1 cup Raw papaya - grated,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1/4 teaspoon Turmeric powder (Haldi),2 tablespoon Gram flour (besan),2 teaspoon Red Chilli powder,Salt - to taste,1 teaspoon Garam masala powder,1 cup Cabbage (Patta Gobi/ Muttaikose) - chopped finely,4 cloves Garlic - chopped,1 cup Curd (Dahi / Yogurt),1 inch Ginger - chopped,2 tablespoon Sunflower seeds - roasted,2 Potatoes (Aloo) - boiled,1 teaspoon Sugar,2 sprig Curry leaves,1 teaspoon Mustard seeds,1 Bay leaf (tej patta),Sunflower Oil, 45, North Indian Recipes, To begin making the Raw Papaya Kofta In Yogurt Curry Recipe, add all the ingredients into a bowl for the koftas.
Check for salt and mix well and shape them into small balls and keep it aside.Heat a kuzi paniyaram pan with little oil in each holes.
Once the pan becomes hot, place the koftas and fry them till it forms a nice golden crust on the outside.
Keep turning them by using a spoon.Take the koftas out and do the same for the rest of the batch.Heat a pan with oil, add the sunflower seeds and roast them well till it is golden brown.
Allow it to cool down and grind it in a mixer to a smooth paste by adding little water.Take a small mixing bowl and add curd, besan, red chilli powder, turmeric powder, garam masala, coriander powder, salt and ½ cup water and whisk well till it combines and forms a smooth mixture.Heat a kadai with oil, add mustard seeds, bay leaf and curry leaves.
Allow them to crackle and add chopped ginger garlic into the pan and saute until it softens.Add the mixed yogurt mixture and keep turning using a spatula till it thickens, adjust the thickness of the gravy as you want and check for salt.To serve, place the koftas in a serve plate and pour over the curry on top and garnish it with coriander leaves if you wish.Serve the Raw Papaya Kofta In Yogurt Curry Recipe along with Tawa paratha, Lauki Raita Recipe by the side or also with just peas pulao.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Raw_Papaya_Kofta_In_Yogurt_Curry_Recipe.jpg, 19
Ingredients: tomato,salt,cumin powder (jeera),white pepper powder,sultanas,brinjal (baingan eggsplant),red chilli powder,virgin olive oil,kabuli chana (white chickpeas),parangikai pumpkin butternut,dry ginger powder,onion,garlic,parsley leaves,coriander powder,couscous,turmeric powder,spinach

Moroccan Chickpeas And Vegetable Stew Recipe With Couscous, 1 Onion - sliced,1 teaspoon Cumin powder (Jeera),1/2 teaspoon Dry ginger powder,Salt - to taste,1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,400 grams Tomato - diced,1/2 teaspoon White pepper powder,1 cup Couscous,2 tablespoons Parsley leaves - chopped,2 teaspoons Garlic - minced,1/2 cup Kabuli Chana (White Chickpeas) - cooked,Extra Virgin Olive Oil - as required,1/2 cup Kaddu (Parangikai/ Pumpkin) - butternut,1 teaspoon Turmeric powder (Haldi),6 sprig Spinach - cleaned,1 cup Brinjal (Baingan / Eggplant) - diced,2 tablespoons Sultanas, 40, African, To begin with the Moroccan Chickpeas And Vegetable Stew Recipe With Couscous, first heat 1 tablespoon oil in a pan.Add the pumpkin and saute it until it slightly softens and add in the eggplant and cook until it loses its rawness.
They should hold shape and not turn mushy.
Remove them on to a plate.In a small bowl mix all the spice powders together.In the same pan add 2 tablespoons oil and add the minced garlic and onion and saute it with a pinch of salt, Now add the spice powders and give it a good mix.Add the tomatoes and cook until its almost losing its water, at this stage add the pumpkin, eggplant, cooked chickpeas and spinach and mix it all together.eason with salt and simmer for a few minutes until all of the vegetables have absorbed the flavors and the spinach had wilted.Dish it out into a bowl and top it with sultanas and parsley.Take one cup of water, salt to taste and 1 tablespoon of olive oil in a saucepan and bring it to a boil.Once it is boiled, add the couscous and stir and cover it for 5 minutes.
Now add the remaining parsley and using a fork gently fluff up the grains.Moroccan Chickpeas And Vegetable Stew Recipe With Couscous can be served on its own for a special lunch or dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Moroccan_chickpeas_and_vegetable_stew_with_couscous.jpg, 18
Ingredients: fruits,cinnamon powder (dalchini),eggs,strawberries hulled,crackers,apple,puff pastry sheet ( * es),brie cheese

Baked Brie In Puff Pastry With Fruits Recipe, 2 tablespoon Honey,Fresh fruits - for serving,1 Puff Pastry Sheet - (about 6*6 inches),125 grams Brie cheese,1 Apple - peeled and chopped,1 pinch Cinnamon Powder (Dalchini),Crackers - for serving,1/2 Whole Egg - whisked,6 Strawberries - hulled and chopped, 35, Continental, To begin making Baked Brie in puff pastry with fruits first pre-heat the oven to 190 deg C.Line a baking sheet with parchment paper.Place the rolled pastry on the baking sheet.Place the cheese wheel at the centre of the pastry.Mix the apple, strawberries, honey and cinnamon.Top the cheese with the fruits.Gather up the pastry from the edges and enclose the cheese and fruits completely.
Press around so that it is neatly packed.Brush the egg over the top and sides of the pastry.Bake for about 20-25 minutes or till the pastry is golden.Serve Baked Brie In Puff Pastry With Fruits Recipe with more fruits and crackers.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/madhulia/Baked_Brie_in_puff_pastry_with_fruits.jpg, 8
Ingredients: salt,mustard seeds,asafoetida (hing),coriander (dhania) leaves,ajwain (carom seeds),red chilli powder,dry coconut (kopra),jaggery (amla size),ginger garlic paste,gram flour (besan),curry leaves,onion,cumin seeds (jeera),sesame seeds (til seeds),tamarind paste,coriander powder,turmeric powder,green chillies,sunflower oil

Maharashtrian Golyachi Amti Recipe (Besan Balls In Tamarind Based Spicy Gravy), 1 teaspoon Tamarind Paste,Curry leaves - a few,1 tablespoon Gram flour (besan),1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1 Onion - finely chopped,1 cup Gram flour (besan),3 Green Chillies - finely chopped,1 teaspoon Ginger Garlic Paste,Salt - to taste,1/2 teaspoon Ginger Garlic Paste,1/2 teaspoon Ajwain (Carom seeds),Coriander (Dhania) Leaves - a few,1 tablespoon Sunflower Oil,1 teaspoon Sesame seeds (Til seeds) - powdered,1 pinch Asafoetida (hing),1 pinch Turmeric powder (Haldi),1 teaspoon Cumin seeds (Jeera),1 teaspoon Dry coconut (kopra) - grated/powdered,1 teaspoon Mustard seeds,2 teaspoons Jaggery - (amla size), 30, Maharashtrian Recipes, To Make Balls/Golyachi (kofta)To begin Maharashtrian Golyachi Amti Recipe (Besan Balls In Tamarind Based Spicy Gravy), heat a tablespoon of oil in a tadka pan.Take besan in a mixing bowl and break lumps if any, using your hand.
Add hot oil to it.
Mix as it bubbles up.Later add carom seeds, ginger garlic paste, chilli, salt, turmeric and water.
Make a dough such that it is nor too stiff or loose.
It should be stiffer than the pakoda dough.Make small balls from the dough and keep aside.
To Make AmtiTake a kadai and heat oil.Temper it with mustard, wait till it splutters and add cumin.
Once it sizzles, add hing and curry leaves.
When they splutter, add onion and ginger garlic paste.
Saute till the raw smell disappears.Add coriander powder, haldi, salt and chilli powder.
Saute 1-2 mins.Meanwhile, make a slurry by mixing besan with water (about 4 cups)such that it is lump-free.
Add it to the kadai.When water begins to boil, add the besan balls .
Simmer and allow to cook for 8-10 mins .
Add tamarind water, jaggery, sesame powder, dry coconut powder and bring to boil.
Do not stir too much since the golyachi might break.Finally garnish with chopped coriander leaves and serve Maharashtrian Golyachi Amti Recipe (Besan Balls In Tamarind Based Spicy Gravy) hot with Tawa paratha or steamed rice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/GOLYACHI_AMTI.jpg, 19
Ingredients: cumin powder (jeera),black salt,red chilli powder,cloves garlic,curd

Burani Raita Recipe - Garlic Based Yogurt, 1 cup Curd (Dahi / Yogurt),4 cloves Garlic - minced,Black Salt (Kala Namak) - as per your taste,1/2 teaspoon Cumin powder (Jeera) - roasted,1/2 teaspoon Red Chilli powder, 5, Hyderabadi, To begin making the Burani Raita, pour the curd in a medium sized bowl and whisk it well using a blender.Now add the remaining ingredients which includes garlic, red chili powder, cumin powder and black salt.
Mix it properly and your raita is ready.Serve Burani raita along with Hyderabadi Vegetable Biryani Recipe and Mirchi Ka Salan Recipe for a delicious weekend lunch., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Preethi_Kitchen_Appliances_Burani_Raita_recipe_video-1.jpg, 5
Ingredients: salt,cumin powder (jeera),ginger,sunflower oil pan roasting,paneer,green peas (matar),gram flour (besan),sunflower oil cheela,turmeric powder,green chillies

Matar Besan And Paneer Cheela Recipe -Green Peas & Paneer Crepes, 1/2 teaspoon Cumin powder (Jeera),1/2 cup Paneer (Homemade Cottage Cheese) - grated,1/2 teaspoon Turmeric powder (Haldi),2 Sunflower Oil - for cooking cheela,1 teaspoon Ginger - roughly chopped,2 Green Chillies - finely chopped,2 teaspoons Sunflower Oil - for pan roasting,1 cup Gram flour (besan),1 cup Green peas (Matar) - steamed,1/2 teaspoon Salt, 40, North Indian Recipes, To begin making the Matar Besan And Paneer Cheela Recipe, add the Green Peas/Matar, green chillies and ginger into the mixer grinder, add water and make a thick puree.Add the matar paste in a large mixing bowl.
Into the bowl, add besan, grated cheese, turmeric powder, cumin powder and salt.
Stir in water and whisk well to make a thick cheela batter.Preheat a pan over medium heat.
Take a medium scoop of matar and paneer cheela batter and drop in the center of the pan and gently spread to make cheela.
You can adjust the thickness of the cheela to suit your taste.Drizzle oil from the sides and cook the matar besan cheela until you see golden spots on all sides.Once the bottom side is roasted well, carefully flip the matar paneer besan cheela with a spatula and roast the other side by adding few drops of oil from sides again.
Transfer the Matar Besan And Paneer Cheela to a serving plate and serve hot.
Serve Matar Besan And Paneer Cheela with Tomato Onion Chutney, Tomato Garlic Chutney or any other chutney of your choice and Masala Chai for your breakfast or as a tea time snack.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Matar_Paneer_Cheela_Recipe_Green_Peas_Paneer_Crepes-1.jpg, 10
Ingredients: salt,yellow moong dal (split),amchur (dry mango powder),ghee,asafoetida (hing),fennel seeds (saunf),red chilli powder,water,raisins,almonds (badam),coriander powder,flour (maida),garam masala powder,sunflower oil

Moong Dal Potli Recipe - With Baked Option, 1-1/2 teaspoons Raisins,1-1/2 cups All Purpose Flour (Maida),2 teaspoons Sunflower Oil,Salt - to taste,1/2 teaspoon Amchur (Dry Mango Powder),4 tablespoons Ghee,1/2 teaspoon Coriander Powder (Dhania),1/2 teaspoon Fennel seeds (Saunf) - coarsely pounded,1/2 teaspoon Garam masala powder,Water - as needed,Asafoetida (hing) - a pinch,1/2 cup Yellow Moong Dal (Split),1/2 teaspoon Red Chilli powder,1 tablespoons Slivered Almonds (Badam), 40, Indian, To begin making the  Moong Dal Potli Recipe , take a big bowl, add refined flour, clarified butter and salt to it.
Mix well.
Add enough clarified butter to get a crumb like texture.
Now add little water at a time and knead the dough, cover and keep aside for 30 minutes.To prepare the stuffing, coarsely grind the soaked moong dal without adding any water.
Keep aside.Into a preheated nonstick pan, add cooking oil.
Once the oil is warm add all the spices like the hing, red chilli powder, coriander powder, garam masala powder, amchur powder and fennel seeds.
Mix to combine and quickly add in the chopped almonds, raisins and grounded moong dal in it.
Stir continuously and saute for 3 to 4 minutes until well combined.Once done turn off the heat and transfer the mixture into a bowl.Divide the dough into ten equal sized portion and roll into balls.
Flatten them slightly with your palm to form discs.
Roll out the discs into small pooris, then apply little water on edges.Now place 2 teaspoons of the moong dal stuffing in the center, form pleats and bring together the edges to form a pouch.
Now heat oil in a kadai or deep pan, fry the Moong Dal potlis in medium heat until they turn in golden brown in color.
Once done drain on a kitchen towel.Or for a healthier option, brush the Moong Dal Potli with oil, arrange each potli 2 cm apart from each other on a baking tray and bake in preheated oven at 180 degrees Celsius  for 18-20 minutes or till crisp and done.
Serve these Moong Dal Potli Recipe as starters or during tea time along with khajoor imli chutney or dhaniya pudina chutney and Masala Chai., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Roop/Moong_Daal_Potli__Or__Deep_Fried_Split_Green_Gram_Pouch.jpg, 14
Ingredients: tomato,salt,burger buns,red bell pepper (capsicum),cloves garlic,sriracha sauce,onion,brown sugar (demerara sugar),rajma (large kidney beans),cucumber,button mushrooms,eggsless mayonnaise

Mushroom & Bean Sloppy Joe Recipe, 1 Onion - sliced,200 grams Button mushrooms - sliced,1 Red Bell pepper (Capsicum) - finely chopped,1 tablespoon Brown Sugar (Demerara Sugar),1 cup Rajma (Large Kidney Beans) - soaked and cooked,4 tablespoons Eggless Mayonnaise,4 Burger buns,1 Cucumber - sliced,6 cloves Garlic - finely chopped,1 Onion - finely chopped,2 tablespoons Sriracha sauce,1/2 teaspoon Salt,1/4 cup Homemade tomato puree, 180, Continental, To begin making the Mushroom & Bean Sloppy Joe Recipe, soak the rajma beans for at least 8 hours and keep it ready.Pressure cook the rajma for about 30 minutes until the rajma is soft and completely cooked through.
Once done, allow the pressure to release completely.After the pressure is released open the pressure cooker & drain out the excess water from the rajma.
You can use this as a stock or when cooking rice.In a large skillet, heat olive oil over medium heat.
Add garlic, mushrooms, onion and capsicum.Saute until the onions and capsicum have become tender.
Once done add in the cooked rajma beans, tomato puree, brown sugar, sriracha sauce,and salt to taste.
Stir fry on high heat for about a minute and then add 2 tablespoon of mayonnaise.
Stir fry for 2 to 3 minutes till the mixture becomes thick.
Stir continuously to ensure that the rajma mixture does not stick to the bottom of the pan.
Once the mixture has come together turn off the heat and keep it aside.Slice and toast the buns with olive oil in a skillet until it has become browned and crisp.The final step is to assemble the Mushroom & Bean Sloppy Joe.Take a slice of burger bun and spread mayonnaise on the bun.
Add sliced cucumber and then add a tablespoon of the rajma filling.
Next add some sliced onions on top of the rajma filling.
Finally place the other half of the burger bun and serve.
Serve the Mushroom & Bean Sloppy Joe Recipe along with delicious Rich Chocolate Almond Brownie along with vanilla ice cream for a delicious weekend dinner with your family., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Mushroom_Chilli_Bean_Sloppy_Joe_Recipe-13.jpg, 12
Ingredients: salt,wheat (dalia godumai rava),red bell pepper (capsicum),broccoli tiny florets,cloves garlic,carrot,virgin olive oil,kabuli chana (white chickpeas),onion,lemon,caster sugar,feta cheese,pepper,mint leaves (pudina),cinnamon powder (dalchini)

Greek Style Broken Wheat Salad with Chickpeas Fresh Mint & Feta Recipe, 1/2 teaspoon Caster Sugar,3 tablespoon Extra Virgin Olive Oil,4 cloves Garlic - minced,1 Red Bell pepper (Capsicum) - cut into small cubes,1/2 cup Broccoli - cut into tiny florets,1 cup Broken Wheat (Dalia/ Godumai Rava),1 cup Kabuli Chana (White Chickpeas) - soaked for 8 hours and boiled,1/8 teaspoon Cinnamon Powder (Dalchini),3/4 cup Feta Cheese - crumbled,1/3 cup Mint Leaves (Pudina) - chopped,3 tablespoons Lemon juice,1 Carrot (Gajjar) - cut into small cubes,2 Onions - thinly sliced,Salt and Pepper - for seasoning, 65, Greek, We begin making the Greek Style Broken Wheat Salad with Chickpeas Fresh Mint & Feta Recipe by cooking the broken wheat in a pressure cooker with 1 ½ cups of water for about 2 whistle.Release the pressure naturally, drain the water and toss it over olive oil and place it on tray, spread.
So that it separates.Keep all the ingredients ready, and blanch the carrot and broccoli in hot water till it is cooked and drain it.In a large mixing bowl add all the ingredients and toss it over.
Check for seasonings and add if it is required for more.Serve the Greek Style Broken Wheat Salad with Chickpeas Fresh Mint & Feta Recipe for breakfast or as a Light Dinner meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Greek_Style_Broken_Wheat_Salad_with_Chickpeas_Fresh_Mint__Feta_Recipe_.jpg, 15