anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,koli masala,garam masala powder,coconut,kokum (malabar tamarind),coriander (dhania) leaves,red chilli powder,curry leaves,coriander (dhania) leaves,onion,cumin seeds (jeera),coriander powder,turmeric powder,green chillies,kala chana (brown chickpeas),sunflower oil

Maharashtrian Style Kala Chana Cooked In Koli Masala Recipe, 2 Green Chillies,1/2 teaspoon Turmeric powder (Haldi),3 sprig Coriander (Dhania) Leaves,1 teaspoon Koli masala,Salt - to taste,4 tablespoons Fresh coconut - grated,1 teaspoon Cumin seeds (Jeera),2 teaspoons Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1/2 teaspoon Garam masala powder,1-1/2 cup Kala Chana (Brown Chickpeas) - boiled,2 teaspoons Coriander (Dhania) Leaves - finely chopped for garnish,1 tablespoon Sunflower Oil,2 Kokum (Malabar Tamarind),2 Onions - thinly sliced,1 sprig Curry leaves, 30, Maharashtrian Recipes, To begin making Kala Chana Cooked in Koli Masala, soak the kala chana overnight and pressure cook with 2 cups of water for 3 whistles and keep aside.Heat a pan and dry roast onions and grated coconut till it turns golden in colour.To this add rest of the ingredients listed in the masala table and dry roast for 5 minutes till the spices become fragrant.Once cool, grind the ingredients to a smooth paste using a mixer grinder adding a little water and keep aside.Heat oil in the same pan, add cumin seeds and let it crackle.Add the curry leaves and let it splutter.To this add the ground masala paste and saute for a few minutes until the oil separates.Add the boiled kala chana, season with salt and water to your desired consistency and simmer for 5 minutes.Once, the gravy thickens, switch off the flame and garnish with chopped coriander leaves.Serve the Kala Chana Cooked in Koli Masala with hot Phulkas or steamed rice and Papad Raita with Aloo Gobi Ki Sabzi Recipe (Spicy Potato and Cauliflower Vegetable) for dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/22-march/Kala_Chana_Cooked_In_Koli_Masala_Recipe_Maharashtrian_Koli_Style_Kala_Chana_Masala-2.jpg, 16
Ingredients: water,sugar,milk,filter coffee powder

South Indian Filter Coffee Recipe With Filter Coffee Powder, 1/2 cup Milk,1-1/2 tablespoons Filter Coffee Powder,2 teaspoons Sugar - to taste,1/2 cup Hot water, 20, South Indian Recipes, To begin making the South Indian Filter Coffee Recipe, we will first prepare the filter coffee decoction.In a coffee filter, add the coffee powder and pour hot boiling water (If using traditional stainless steel coffee filter) and allow the decoction to drip into the bottom jar.Or if you are making it in an electric coffee maker, pour room temperature water in the coffee machine and switch it on till the decoction is obtained.In a saucepan, bring the milk to boil along with sugar to taste.
Use full fat creamy milk for best results.Pour the decoction coffee into the tumblers/ coffee cups.
Pour in the hot milk and combined both by mixing well.
Serve South Indian Filter Coffee Recipe along with Vegetable Rava Upma and South Indian Coconut Chutney for breakfast or with an evening snack like Mullu Murukku., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/23-may/South_Indian_Filter_Coffee_Recipe.jpg, 4
Ingredients: salt,cumin powder (jeera),mustard seeds,coconut,carrot,curry leaves,onion,turmeric powder,green chillies,cabbage (patta gobi muttaikose),sunflower oil

Cabbage And Carrot Thoran Recipe, Salt - as required,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,1 teaspoon Cumin powder (Jeera),1/2 Cabbage (Patta Gobi/ Muttaikose) - finely chopped,4 Green Chillies - slit,1/2 cup Fresh coconut - grated,1 Onion - finely chopped,3 Carrots (Gajjar) - grated,1 tablespoon Sunflower Oil,6 Curry leaves, 40, Kerala Recipes, To prepare this easy Cabbage And Carrot Thoran Recipe, wash and prepare carrots and cabbage first.In a bowl, add grated carrots and chopped cabbage.
Add onions, green chilies, cumin powder, turmeric powder and required salt to the vegetable mixture.Toss them well so that they are mixed well together.In a kadai, add oil and heat over a medium flame.Add mustard seeds once the oil is hot.Once the mustards splutter, add curry leaves and the vegetable mixture.Cook the mixture over the medium flame with the lid covered.
This may take 10-12 minutes.Once the vegetables become tender and cooked, add grated coconut to the mixture.Combine them well and cook with the lid open for about 3 minutes till the dish is cooked.Switch off the flame.
Serve the carrot and cabbage thoran with hot boiled rice, Cheriya ulli sambar and fried papad for a perfect meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Cabbage_and_Carrot_Thoran.jpg, 11
Ingredients: salt,green chilli,asafoetida (hing),black peppercorns,cumin seeds (jeera),lemon,green moong dal,sunflower oil

Diabetic Friendly Green Moong Dal/ Mung Beans Soup Recipe, 6 Whole Black Peppercorns - crushed,Salt - as required,1 Green Chilli,1/4 cup Green Moong Dal (Whole),1 teaspoon Cumin seeds (Jeera),1 teaspoon Lemon juice,Asafoetida (hing) - a pinch,1 teaspoon Sunflower Oil, 20, Indian, To begin making the Green Moong Dal Soup, wash the Green moong dal and soak it in water for 4 hours or overnight.Next day, add it to pressure cooker and cook for 3 whistles.
Once done, mash it or puree with hand blender or mixer adding a cup of water.
Heat oil in a pan, add cumin seeds.
Once the cumin seeds sizzles, add asafoetida and saute for a minute.Now pour the mashed dal along with a cup of water, required salt, slit green chilli and crushed pepper.
Mix well and boil in low flame for 5 minutes.
Switch off the flame and add lemon juice.
Garnish with Coriander leaves.
Mix and serve hot.
Serve Green Moong Dal Soup along  Sweet Potato & Methi Stuffed Paratha Recipe & Raw Papaya, Apple & Carrot Salad Recipe for a wholesome weeknight Indian dinner.
 , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/GREEN_MOONG_DAL_SOUP__DIABETIC_MOONG_DAL_SOUP_1600.jpg, 8
Ingredients: cinnamon powder (dalchini),pistachios,water,sugar,badam (almond),lemon,caster sugar,butter,pllo sheets strudel sheets,walnuts

Baklava Rolls Recipe - Turkish Sweet Rolls, 2 Phyllo Sheets - or strudel sheets,Pistachios - finely chopped for garnishing,3/4 cup Sugar,1 teaspoon Lemon juice,1/2 cup Badam (Almond) - coarsely powdered,1/2 cup Pistachios - coarsely powdered,1/2 cup Walnuts - coarsely powdered,1/2 cup Caster Sugar,3/4 cup Water,1/2 cup Butter - melted,1/4 teaspoon Cinnamon Powder (Dalchini), 70, Middle Eastern, To begin making the Baklava Rolls Recipe, the first step is to prep all the ingredients and keep them ready.Into a mixing bowl, combine all the filling ingredients - almond powder, walnut powder, pistachio powder, sugar, cinnamon powder and butter.
Mix them well to combine.Take the phyllo sheets and fold it into half and butter the side which is facing up.
Note: Phyllo sheets should be thawed completely before use.
Place the rolls seam-side down on the baking sheet for best results.
Do not crowd the rolls in the baking pan else they will lose shape.Spoon about 2 tablespoons of the filling mixture at the short end in one line and roll the sheet.
As you roll, keep applying butter on the rolled side up.Don't roll completely till the end as yet.
We will fill the dry fruit filling mixture again halfway through before rolling it to the end.Once halfway through rolling add about 2 tablespoons of the filling mix along the same short side.
Now roll the sheet completely till the end.Repeat the same procedure for the remaining sheet.
Cut each roll into 3 pieces.
Arrange the Baklava rolls into a baking sheet.
Brush the rolls again lightly with butter.Preheat the oven at 180 degree C; place the Baklava rolls in the oven and bake for about 15-20 minutes or until it turns golden brown.Method for making the SyrupTo make the syrup, boil the sugar and water until you get one thread consistency.This will take about 15 minutes.
Once the consistency is reached, stir in the lemon juice.Final Step for the Baklava RollsOnce the Baklava rolls are baked and the syrup is just warm, pour the syrup over the rolls.Allow the rolls to soak in the syrup for about 8 hours in room temperature.Finally, garnish with broken pistachios for delicious tasting Baklava Rolls., https://www.archanaskitchen.com/images/archanaskitchen/Dessert_Gourmet_Favorites/baklava_rolls_recipe_shutterstock_126929408.jpg, 10
Ingredients: coriander (dhania),salt,ginger,green moong sprouts,lemon from the lemon,curry leaves,cumin seeds (jeera),turmeric powder,green chillies,sunflower oil

Gujarati Vagharela Mag Recipe - Moong Sprouts Sabzi Recipe, 1 sprig Curry leaves - roughly torn,1/2 teaspoon Turmeric powder (Haldi),2 Lemon - juice from the lemon,Coriander (Dhania) Leaves - a small bunch,Salt - to taste,1 Green Chillies - chopped or slit,1 teaspoon Cumin seeds (Jeera),1/2 teaspoon Sunflower Oil,1 inch Ginger - finely chopped,1 cup Green Moong Sprouts, 60, Gujarati Recipes﻿, To begin making the Gujarati Vagharela Mag Recipe - Moong Sprouts Sabzi,  you need to have the moong sprouts ready.Place the moong sprouts in the pressure cooker along with 2 tablespoons of water, a pinch of salt and pressure cook for 2 whistles and turn off the heat.Allow the pressure to release naturally.
Heat oil in a pan on medium heat; add the cumin seeds and allow them to crackle.Stir in the green chillies, curry leaves ginger and turmeric powder, sauté for a few seconds.
Add the cooked moong sprouts and stir gently to combine all the ingredients.Taste and adjust the salt to suit your taste.
Stir fry the Vagharela Mag for about a minute and turn off the heat, Finally squeeze the lemon juice, add the coriander leaves and give it a gentle stir.Serve the Gujarati Vagharela Mag Recipe - Moong Sprouts Sabzi along with Tawa paratha to make a rich, wholesome and nutritious breakfast., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Gujarati_Vagharela_Mag_Recipe_-_Moong_Sprouts_Sabzi-4.jpg, 10
Ingredients: salt,black peppercorns,carrot,virgin olive oil,del monte mint mayo,garlic,onion,peanuts (moongphali),button mushrooms

Mushrooms Stuffed With Carrots And Mint Mayo Recipe, 1 Garlic - crushed,1 tablespoon Onions - chopped,1 tablespoon Extra Virgin Olive Oil,2-3 tablespoons Del Monte Mint Mayo,2-3 tablespoons Roasted Peanuts (Moongphali) - crushed,10-12 Button mushrooms - cleaned,1/2 teaspoon Whole Black Peppercorns - crushed,Salt - to taste,1/2 Carrot (Gajjar) - peeled and grated, 35, Continental, To begin making Mushrooms Stuffed With Carrots And Mint Mayo Recipe, first pre- heat the oven to 190 degree Celsius.Lightly grease a mini muffin pan or baking sheet with few drops little oil.Chop the mushroom stems.In a small pan, heat the oil.
Add garlic, onion and sauté for a few seconds.Add the carrots and chopped mushroom stem.
Sprinkle some salt and sauté for 1 minute or till the carrots and mushrooms sweat out.
Take it off the heat.Add black pepper and Del Monte Mint Mayo.Using a spoon fill the mushroom caps with the carrot-mayo mixture.Sprinkle crushed groundnuts over it.Bake for 10-12 minutes till the mushrooms are cooked and filling slightly browns.
You can alternatively pan fry the mushrooms using little oil.Serve Mushrooms Stuffed With Carrots And Mint Mayo Recipe hot as an appetizer or as an evening snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/5-main-Mushrooms_stuffed_with_carrots_and_Del_Monte_Mint_Mayo_3.jpg, 9
Ingredients: tomato,kashmiri red chilli powder,asafoetida (hing),black peppercorns,onion,cumin seeds (jeera),rajma (large kidney beans),sunflower oil,salt,black cardamom (badi elaichi),green chilli,cardamom (elaichi) podsseeds,garam masala powder,curd,ginger ground paste,bay leaf (tej patta),dry ginger powder,coriander (dhania) leaves,cinnamon stick (dalchini),coriander powder,cloves (laung)

Kashmiri Style Rajma Recipe, 2 to 3 Cinnamon Stick (Dalchini),5 Cardamom (Elaichi) Pods/Seeds,1 Onion - finely chopped,pinch Asafoetida (hing),1 tablespoon Kashmiri Red Chilli Powder,Sunflower Oil - as required,1/2 teaspoon Whole Black Peppercorns,Salt - to taste,1 cup Rajma (Large Kidney Beans),4 to 5 tablespoons Curd (Dahi / Yogurt) - whisked,1 cup Homemade tomato puree,1 Green Chilli - slit,1 Black cardamom (Badi Elaichi),Few sprig Coriander (Dhania) Leaves - finely chopped,1 teaspoon Dry ginger powder,1/2 tablespoon Coriander Powder (Dhania),1 teaspoon Cumin seeds (Jeera),1/2 teaspoon Garam masala powder,1 Bay leaf (tej patta),2 inch Ginger - grated and ground to paste,4 Cloves (Laung), 550, Kashmiri, To begin with Kashmiri Rajma recipe, we will first prepare the garam masala for the recipe.
Add all the ingredients mentioned under ‘For homemade garam masala’ in a grinder and grind it into a fine powder.Soak rajma overnight in a large bowl.
Next day, drain the water and rinse them properly.Add rinsed rajm, 1 bay leaf and required salt into a pressure cooker with 2 to 3 cups of water.Wait till first whistle and then reduce the flame and cook for another 15 minutes.After the pressure subsides, drain the water from the beans and keep the water aside for later use.Heat oil in a widepan.
When hot enough, add cumin seeds and asafoetida.Add finely chopped onion and saute them till they becomes light brown in colour.
Add ginger paste and dry ginger powder.Add tomato puree and cook it for about 5 to 8 minutes.After 5 to 8 minutes, add the whisked curd and keep stirring or else it will curdle.Now add red kashmiri chilli powder, coriander powder, slit green chili and salt required.Add 1/4 of the boiled rajma in pan and mash it properly.Add rest of rajma and the water (which we retained from the boiled rajmas)Stir it and let it cook for 15 to 20 minutes on low flame.
Add homemade fresh garam masala and let it cook for 5 more minutes.Once it is done, garnish with chopped coriander leaves and it is ready to be served.Serve Kashmiri Rajma with Whole Wheat Lachha Paratha, Tawa Paratha or steamed rice for a delicious meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Kashmiri_Rajma.jpg, 21
Ingredients: stalk spring onion (bulb greens),ginger,sesame (gingelly) oil,cloves garlic,button mushrooms stem,dark soy sauce,tomato ketchup,red chilli sauce,green chillies

Mushroom Manchurian Recipe | Mushroom Chilli Recipe | Indian Chinese, 3 tablespoons Tomato Ketchup,1 teaspoon Sesame (Gingelly) Oil,4 cloves Garlic - finely chopped,3 tablespoons Red Chilli sauce,2 Green Chillies - finely chopped,6 Stalk Spring Onion (Bulb & Greens) - chopped,2 inch Ginger - finely chopped,400 grams Button mushrooms - washed and halved with stem,2 teaspoons Dark soy sauce, 20, Indo Chinese, To begin making the Mushroom Manchurian recipe/ Mushroom Chilli, first prep the ingredients and keep them ready.Into a small mixing bowl, add the sauces - red chilli sauce, tomato ketchup and soy sauce.
Whisk all the sauces until well combined and keep aside.Next into a wok or a kadai, heat oil over medium heat.
Add the ginger, garlic and saute for a few seconds.Add the spring onion, green chilli and mushroom and saute until the mushroom begin to release water and just about cooked.
Mushrooms get cooked very quickly and hence its important not to over cook them and shrink them into small sizes.Once the mushrooms have begin releasing water, it means they are cooked.At this stage at the sauce mixture and give the mushroom manchurian/ chilli a brisk boil for 3 to 4 minutes until the sauces get well absorbed with the mushrooms.Check the salt at this stage and adjust according to taste.Once done, turn off the heat and transfer the Mushroom Manchurian/ Mushroom Chilli to a serving bowl and serve hot.Serve Mushroom Manchurian / Mushroom Chilli along with Veg Hakka Noodles or Vegetable Fried Rice and Cream of Mushroom & Spring Onion Soup for a Indian Chinese Style dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Mushroom_Manchurian_Recipe_Mushroom_Chilli_6_1600.jpg, 9
Ingredients: pineapple,salt,sweet potatoes cubes,peanut butter,red chilli powder,virgin olive oil,soy sauce,water,lemon,lemon,garlic powder

Sweet Potato Pineapple Skewers In Spicy Sweetish Peanut Dip Recipe, 2 Sweet Potatoes - cut into 1 inch cubes,1 teaspoon Garlic powder,Salt - to taste,1-1/2 tablespoons Soy sauce,1/2 cup Water,1/2 teaspoon Garlic powder,1 teaspoon Red Chilli powder,1/2 cup Peanut Butter,1 teaspoon Soy sauce,2 tablespoons Extra Virgin Olive Oil,1 Pineapple - cut into cubes,1 teaspoon Honey,Lemon juice - to taste,1 Lemon - juiced,2 teaspoons Red Chilli powder, 60, Asian, To begin making Sweet Potato Pineapple Skewers In Spicy Sweetish Peanut Dip Recipe, soak wooden skewers in water for 15-20 minutes, to start with.
Partially cook sweet potato in a microwave for about 3-4 minutes, or grill them till cooked al dente, while basting with olive oil.
In a mixing bowl, take olive oil, salt, lemon juice, chilli powder, soya sauce and garlic powder.
Throw in the sweet potato cubes and pineapple cubes.
Mix everything well .
Allow to marinate for 10 minutes.
Meanwhile preheat oven for 10 mins at 180C.Skew all the marinated cubes into a skewer.
Brush the leftover marinade.
Grill the sweet potato pineapple skewers, flipping every 5-6 minutes, for a total of about 20 minutes, until the sweet potatoes are tender.As its getting grilled prepare the spicy peanut dip.
Mix all the ingredients mentioned for peanut sauce, in a mixing bowl.
The spicy sweetish peanut dip is ready.You can serve Sweet Potato Pineapple Skewers In Spicy Sweetish Peanut Dip Recipe along with other skewers like Paprika Chicken Skewers Recipe and Grilled Tofu in Spicy Plum Barbecue Sauce for a weekend house party for starters., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/Sweet_Potato_Pineapple_Skewers_In_spicy_sweetish_Peanut_dip.jpg, 11
Ingredients: salt,wheat flour,ginger,black salt,sunflower oil ghee,methi leaves (fenugreek leaves),black peppercorns,gram flour (besan),onion,turmeric powder,green chillies

Methi Missi Roti Recipe, Sunflower Oil - or ghee for smearing,Salt - to taste,1 inch Ginger - grated,1-1/2 cups Gram flour (besan),2 Green Chillies - finely chopped,1 Onion - finely chopped,1/2 teaspoon Whole Black Peppercorns - coarsely pounded,1/2 Whole Wheat Flour,1/2 teaspoon Black Salt (Kala Namak),1 cup Methi Leaves (Fenugreek Leaves) - washed,1 teaspoon Turmeric powder (Haldi), 35, Gujarati Recipes﻿, To begin making the Missi Roti Recipe, combine all the ingredients together in a large bowl.
Add a little water at a time and knead to make a firm and smooth dough.Once the dough has come together, drizzle a little oil over the dough and knead to make it smooth and soft.Cover the dough and allow it to rest for at least 15 minutes.Divide the dough into 10 equal portions and shape into balls.
Dust in a little flour and roll out each portion of dough into a 4-inch diameter circle.Place the missi roti dough on a preheated iron skillet and cook on both sides using a little oil or ghee.
Cook until lightly browned and cooked through.
The missi roti will be little crisp from the outside and yet soft inside.Proceed the same way with the remaining dough portions.Serve it hot along with butter and jaggery, accompanied with Sev usal or Palak Makhana Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Methi_Missi_Roti_Recipe.jpg, 11
Ingredients: salt,dry red chillies dry red chillies,bay leaves bay leaves,black urad dal (split),baking soda,oil,ginger (ginger flakes),green chillies green chillies,panch foran masala

 Nagaland Style Kali Dal (Recipe In Hindi),  1 tablespoon oil,1/2 cup black urad dal (split), baking soda - pinch, 1/2 teaspoon Panch Foran Masala, 2 green chillies - 2 green chillies, salt - as per taste, 2 dry red chilies - 2 dry red chilies, Ginger - As per need (ginger flakes), 2 bay leaves - 2 bay leaves, 55, Nagaland, To make Nagaland style black lentils, first wash and soak the lentils for 30 minutes.
Cook the dal with 1 cup of water, green chillies (cut in the middle), baking soda and cover the lid.
Add a little more water as needed and cook.
The pulses should not melt completely.
Boil until the water dries.
Add oil to the pan.
Add mustard seeds to the oil.
Rye tadak added red dry chillies, bay leaves and panch poran.
Add this tadka to the dal.
Serve hot lentils with rice garnished with ginger flakes.
Serve Nagaland style black lentils with cumin casserole and boondi raita for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Dhara_joshi/DSC_1300-2.jpg, 9
Ingredients: baking powder,salt,mixed herbs (dried),eggs,milk,baking soda,sugar,butter stick,parmesan cheese,flour (maida)

Parmesan And Fresh Herbs Savoury Scones Recipe, 2 cups All Purpose Flour (Maida),1 teaspoon Baking powder,1/2 cup Mixed Herbs (Dried),1/4 cup Milk,2 teaspoon Sugar,1 Whole Egg,1 Butter (unsalted) - stick,1/4 cup Fresh cream,1/2 teaspoon Salt,1 cup Parmesan cheese,1/4 teaspoon Baking soda, 35, Continental, To begin making Parmesan And Fresh Herbs Savoury Scones, first set your oven to preheat at 180 degrees C.
Place the oven rack to the lower-middle position.
Line a baking sheet with parchment paper and set it aside for later use.In a medium bowl, mix the flour, baking powder, sugar, salt and baking soda.
Grate 1/3rd of the solid cold butter using large holes of a grater into the flour mixture.
Toss the flour to coat the grated butter.
Repeat the process until the butter is completed grated.
Then work the butter and flour well together.
Mix in the cheese and fresh herbs.
Stir well.In a small bowl, mix the heavy cream, milk and egg with a fork until smooth.Pour the egg mixture into the dry ingredients.
Stir with a fork until large dough clumps form.
Then, using your hands, press the dough to the sides of the bowl and gather it together to form a ball.
Do not add any additional cream or water at this stage, and simply continue to press so the dough will come together.Place the dough on a lightly floured surface and pat it into a circle of 3/4 inch thickness and 7 inch diameter.
Use a knife and cut the dough into 8 wedges.Arrange them on the lined baking sheet, an inch apart.
Place the tray in the oven to bake for 15 to 17 minutes or until the scones turn golden on top.When baked through, remove the sheet form the oven and place the scones on a rack to cool.Serve Parmesan And Fresh Herbs Savoury Scones warm, with a dab of butter and Egg White Omelette with Spinach for breakfast, or as a tea time snack with masala chai., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Divya_Shivaraman_/Parmesan_and_Fresh_Herbs_Savory_Scones.jpg, 10
Ingredients: black salt,ice cubes,water,sugar,lemon,black pepper powder,mint leaves (pudina),aerated water (soda water),cumin (jeera) seeds

Refreshing Sweet Lime Soda Recipe, Mint Leaves (Pudina) - as required,Black Salt (Kala Namak) - to taste,4 tablespoons Sugar,Ice cubes - as required,1 cup Water,1 teaspoon Cumin (Jeera) seeds - powdered,1/4 cup Lemon juice,Black pepper powder - a pinch,1 cup Aerated water (Soda Water), 15, Indian, To begin making the Refreshing Sweet Lime Soda Recipe, in a big bowl, add Lemon Juice, Water, Sugar, Jeera Powder, Black Pepper Powder and mix everything properly.Continue mixing until the sugar dissolves properly.
Meanwhile, in a glass add Ice Cubes, Pudina Leaves, Lemon Juice Mixture and Soda.
Mix everything properly and serve chilled.
Serve Sweet Lime Soda Recipe along with Baked Mathri Recipe for your evening snacks., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/sweet_ime_soda.jpg, 9