anandhuvasudev/southindiandish huggingface dataset:
Ingredients: baking powder,salt,nutmeg,raisins,water,caramel sauce,baking soda,sugar,walnuts coarse,eggs,flour (maida),cloves (laung),butter,cinnamon powder (dalchini)

Spicy Raisins And Walnut Cake Recipe, 1/4 tablespoon Salt,3/4 tablespoon Baking powder,Caramel Sauce - as required,1/4 tablespoon Cloves (Laung) - crushed,1-1/2 tablespoon Baking soda,2 Whole Eggs - slightly beaten,8 tablespoon Butter (unsalted),2-1/4 cups Water,3 cups All Purpose Flour (Maida),1/2 tablespoon Nutmeg,1/2 cup Walnuts - coarse,1 cup Sugar - powdered,1 cup Raisins,1/2 tablespoon Cinnamon Powder (Dalchini), 65, Continental, To begin making the Spicy Raisins And Walnut Cake recipe, heat water in a sauce pan, add raisins and butter, boil on medium heat for 15 minutes.Remove pan from heat and let it cool for 15 minutes.Now take a mixing bowl, add all purpose flour, sugar, baking soda, baking powder, salt, cinnamon powder, nutmeg and crushed cloves.Now pour slightly cooled raisin mixture with dry ingredients, stir with the help of spatula.Add beaten eggs and stir it with a spatula in mixture.
Stir in chopped walnuts in mixture.Grease a baking pan and add mixture in it, bake it in a preheated oven for 30 minutes, to check if its cooked properly.
Insert a toothpick into the centre, if it comes out mostly clean with some moist breadcrumb attached then it is ready to serve.
Serve it with caramel sauce.Serve Spicy Raisins And Walnut Cake during your tea parties along with Masala Chai and Grilled Rajma Masala Sandwich Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Spicy_Raisins_and_walnut_cake.jpg, 14
Ingredients: tomato,turmeric powder,salt,ginger,ghee,spoon cumin powder,spinachand,dry red chillies,masoor dal,cumin seeds,garam masala powder,yellow moong dal

Dal Palak Recipe - Dal Palak,  1 tablespoon ghee, 1/2 cup masoor dal, 1 teaspoon turmeric powder, 1 tomato - finely chopped, 2 dry red chillies, salt - as per taste, 250 grams spinach - finely chopped and boiled, 1/2 small Spoon cumin powder, 1/2 teaspoon cumin seeds, 1/2 teaspoon garam masala powder,1/2 cup yellow moong dal, 1 inch ginger - mashed, 50, North Indian Recipes, To make dal palak recipe, first cook the lentils in a pressure cooker with 3 cups of water.
To know how to cook lentils in a pressure cooker, see here.
Spinach can also be cooked in a pressure cooker or lightly fry in a little oil in a pan.
Now the spinach has been given a recipe for cooking in a pressure cooker, but if you are cooking it in a kadai, then the same method cook the spinach till it becomes more soft.
Now heat the oil in the pressure cooker.
After 10 seconds, add ginger, green chillies, tomatoes, turmeric powder, cumin powder, garam masala powder, salt and spinach and cook till one city comes.
Turn off the gas when the city tries and keep the cooker under cold water.
So that the pressure of the cooker comes out and the spinach does not overcook and remains green.
Now, when both the lentils and spinach are ready, mix the cooked lentils in the cooked spinach and stir.
Now let the dal spinach boil.
Now prepare the tempering, heat a tablespoon of ghee in the tempering pan, add cumin seeds and dry red chillies and roast them well.
Add the tempering to the spinach and mix well and serve hot.
You can also use lentils and moong, tur or chana dal to make dal spinach.
Serve dal spinach in winter with hot tawa paratha, spinach raita and kachumbar salad., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Dal_Khadi_Curry/Dal_Palak_Recipe_Healthy_Spinach_Lentil_Curry-2.jpg, 12
Ingredients: tomato,salt,dried basil leaves,virgin olive oil,carrot,sugar,onion,spirali pasta,black pepper powder,green zucchini,green chillies,dried oregano

Zucchini and Carrot Pasta Recipe, 3 Green Chillies,6 Tomatoes - cut into strips,1 Onions - cut into strips,1/2 teaspoon Dried oregano,Extra Virgin Olive Oil - as required,Black pepper powder,2 Carrot (Gajjar) - cut into strips,Salt,1 Green zucchini - cut into strips,1/2 teaspoon Sugar,1/2 teaspoon Dried basil leaves,2 cups Spirali pasta - boiled, 40, Italian Recipes, To begin with Zucchini And Carrot Pasta Recipe, heat oil in a pan and add onions and sauté it till it turns golden.Add chopped tomatoes, salt, dried oregano, dried basil, black pepper powder and mix well.
Let the tomatoes cook until they become pasty.Now add sugar and mix it.
Your Tomato sauce is ready.
Keep it aside.Heat 1 tablespoon oil in another pan.
Add zucchini, carrot, salt, green chilies and mix well.Add boiled pasta, mix well and sauté it for 2-3 mins.Now add the prepared tomato sauce on top of the pasta and give it a stir.Your Zucchini And Carrot Pasta Recipe is ready to be served you can great some Parmesan chesse on top.You can serve Zucchini And Carrot Pasta with a slice of garlic bread on the side., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Aarti_Sharma/Zucchini_and_Carrot_Pasta.jpg, 12
Ingredients: salt,ginger,boneless chicken,ghee,mint leaves (pudina),black peppercorns,cloves garlic,water,del monte mint mayo,coriander (dhania) leaves,vinegar,flour (maida),sunflower oil

Stuffed Chicken Pockets Recipe With Mint Mayo Recipe, 2 sprig Coriander (Dhania) Leaves - finely chopped,3 cloves Garlic - grated,1 teaspoon Whole Black Peppercorns - coarsely pounded,1 inch Ginger - grated,250 grams Boneless chicken - cut into small pieces,1 teaspoon Ghee,1/2 cup Lukewarm Water,Sunflower Oil - required for deep frying,1 teaspoon Vinegar,1/2 cup All Purpose Flour (Maida),1/2 teaspoon Salt,1 tablespoon Sunflower Oil,2 tablespoon Del Monte Mint Mayo,2 sprig Mint Leaves (Pudina) - finely chopped, 40, Continental, To begin making the Stuffed Chicken Pockets Recipe With Mint Mayo recipe, clean and wash chicken pieces nicely and keep aside.In a mixing bowl, add del monte mint mayo along with ginger garlic paste, crushed black pepper and mix to make a fine paste.Add chicken pieces to the paste and mix them nicely.
Clang wrap the bowl and marinade for 30 minutes before cooking.Heat 1 tablespoon oil in a non stick wok/pan and add the marinated chicken, stir fry the chicken till the raw smell goes off.Add finely chopped coriander and mint along with vinegar and stir well.Cook in medium to low flame till the chicken is cooked well.
Adjust salt if required.Once the chicken is cooked, turn off the heat and allow it to cool down completely.Meanwhile start preparing the dough.
For making the dough, sieve flour in a bowl and add ghee and salt to it.Gradually start adding warm water and knead to make a firm dough.
Cover the dough with a kitchen towel and keep aside to rest for 5 minutes.Heat oil in a wok/kadhai (for deep frying), while the oil is heating, pinch a large ball sized dough and roll out to make a large chapatti on the dusted counter.Take a pizza cutter or a knife and cut the rolled out dough into 4”x4” inches square.Keep a bowl of water ready on the counter before you start making the pockets.Take a square and add spoonful of prepared chicken, place it in the centre.Wet the four sides of the square with water with the help of your index finger.Take another square and place it over the bottom square such that it covers the filling placed in the centre.Gently press the sides and seal them well.
Take a fork and make impression on the sides.
Similarly prepare more pockets and keep aside.Once the oil is piping hot, simmer the flames and carefully drop the chicken pockets in batches of 4-5 at a time.Fry them golden from both sides and transfer on a kitchen towel to absorb excess oil.Serve Stuffed Chicken Pockets Recipe With Mint Mayo along with Homemade Red Chilli Garlic Sauce Recipe for an evening snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/admin/Stuffed_Chicken_Pockets_Recipe_With_Mint_Mayo.jpg, 13
Ingredients: salt,mixed herbs (dried),virgin olive oil,garlic powder,wheat brown bread (regular loaf baguette will work)

Baked Homemade Croutons Recipe With Herbs, 2 teaspoons Mixed Herbs (Dried),1/3 cup Extra Virgin Olive Oil,1 teaspoon Garlic powder,1/4 teaspoon Salt,4 cups Whole Wheat Brown Bread - cut into cubes (regular loaf or baguette will work), 30, Continental, To begin making the Baked Homemade Croutons Recipe With Herbs, preheat the oven to 160 C.In a large bowl, combine the bread, garlic powder, herbs and salt.Drizzle olive oil over bread while stirring all the herbs and salt.
The olive oil helps the bread get coated with all of the salt and herbs.
Hence ensure you toss it gently and well until all the olive oil is absorbed.Spread the herbed bread cubes into an even layer on a baking sheet.
Ensure you place them evenly spread apart on the baking sheet, and it's not crowded.Place the herbed bread croutons into the preheated oven and bake for about 15 minutes until the bread has evenly crisped on all sides.
Toss it in between the baking process so all the sides get crisp well.Once done, remove the Baked Homemade Croutons from the oven and allow it to rest at room temperature and cool down.This cooling process helps the croutons get more crisp.
Once done, store the Baked Homemade Croutons With Herbs in air tight containers and use as required., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Homemade_Croutons_Recipe_With_Mixed_Herbs-7.jpg, 5
Ingredients: salt,green peas (matar),virgin olive oil,red chilli flakes,herbs,red yellow green bell pepper (capsicum),onion,del monte cheesy dip,del monte spaghetti pasta

Creamy Spaghetti Pasta Flavored With Cheesy Dip Recipe, Red Chilli flakes - to garnish,Fresh Herbs - to garnish,1 Red Yellow or Green Bell Pepper (Capsicum) - finely chopped,Salt - to taste,250 grams Del Monte Spaghetti Pasta,1 Onion - finely chopped,2 tablespoons Extra Virgin Olive Oil,1/4 cup Green peas (Matar) - steamed,1/4 cup Del Monte Cheesy Dip, 40, Italian Recipes, To begin making Creamy Spaghetti Pasta Recipe with Del Monte Cheesy Dip, first cook the pasta as per packet instructions.
Drain and keep aside.
Reserve a small ladleful of the pasta water to add if required.In a pan heat the oil.
Add the onion and sauté till translucent.
Add the capsicum and peas and sauté for 1-2 minutes until softened.
Sprinkle little salt and stir.Add the Del Monte Cheesy dip.
Mix and add some of the reserved pasta water to make a thick sauce.Toss in the cooked spaghetti pasta.
Stir for a couple of minutes so that the creamy Mayo sauce coats the pasta.Once done, take it off the heat, garnish with red chilli flakes, fresh herbs (if using).Serve Creamy Spaghetti Pasta Recipe with Del Monte Cheesy Dip hot with Whole Wheat Oats And Pesto Bread Recipe by the side., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/6-main-Spaghetti_with_Del_Monte_cheesy_Dip_3.jpg, 9
Ingredients: salt,mustard seeds,brinjal (baingan eggsplant),coriander (dhania) leaves,coconut,red chilli powder,dry red chillies,onion,cumin seeds (jeera),peanuts (moongphali),tamarind paste,turmeric powder,sunflower oil

Brinjal Curry Recipe, 1 tablespoon Red Chilli powder,10 Small Brinjal (Baingan / Eggplant),Salt - to taste,1 teaspoon Mustard seeds,4 tablespoons Sunflower Oil,1/4 cup Fresh coconut - freshly grated,2 tablespoons Raw Peanuts (Moongphali),2 Onion - finely chopped,2 tablespoons Cumin seeds (Jeera),1 tablespoon Salt,2 Dry Red Chillies,2 tablespoons Tamarind Paste,Coriander (Dhania) Leaves - for garnishing,1 tablespoon Turmeric powder (Haldi),Roasted Peanuts (Moongphali) - for garnishing, 75, South Karnataka, To begin with Badanekaayi Gojju, firstly wash the brinjals and slit them cross wise.Mix all the ingredients mentioned under ‘For filling’ in a mixing bowl and fill it into the brinjals.Let them sit for some time, till you get everything else ready.
Blend all the ingredients listed under ‘For the paste’ to make a smooth paste, using enough water.In a wide pan, heat the oil.
Add mustard seeds and let it crackle.When it crackles, add the chopped onions and sauté till it turns pink.
Add brinjal and the remaining filling into the pan and sauté.Cover and cook till the brinjal is 3/4th cooked.
Add the ground paste and 1 cup water.Add salt and jaggery, cover and cook.
Cook till the gravy thickens and the brinjal is cooked well.Garnish is with some coarsely crushed peanuts and coriander leaves.Serve Badanekaayi Gojju with Whole Wheat Lachha Paratha and Lauki raita for a perfect weekday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/Badanekaayi_Gojju__Brinjal_Curry.jpg, 13
Ingredients: salt,ginger,bhindi (lady fingerokra) (remove head tail),bay leaf (tej patta),mustard seeds (black yellow,red chilli powder,water,dry red chilli,turmeric powder turmeric,panch phoran masala,turmeric powder,green chillies,sunflower oil

Assamese Bhendir Sorsori Recipe (Okra In Mustard Sauce), 1/2 teaspoon Turmeric powder (Haldi),2 Dry Red Chilli,Salt - to taste,1/2 teaspoon Turmeric powder (Haldi) - 1/2 tsp Turmeric,1/2 teaspoon Panch Phoran Masala,1 inch Ginger - grated,2 Green Chillies - slit,500 grams Bhindi (Lady Finger/Okra) - cut to 1-inch (remove head and tail),1 tablespoon Sunflower Oil,1 Bay leaf (tej patta),1/2 teaspoon Red Chilli powder,2 tablespoons Mustard seeds - (black or yellow,4 tablespoons Water - (adjust), 30, Assamese, To prepare Assamese Bhendir Sorsori recipe (Okra In Mustard Sauce), soak mustard in water for 15-20 mins before cooking.In a mixer grinder, add ginger paste and turmeric powder with mustard and grind to make a fine paste.Collect the paste and keep aside.Heat oil in a kadai and add bay leaf and panch phoron and wait till they crackle.Now add okra or bhindi and fry.Add slit green chilies along with turmeric powder, red chili powder and salt to taste.Cook till the okra is semi soft and then add the mustard paste and mix well.Cover the lid and cook for another 5-6 mins in low flame such that the flavors incorporate well.Serve Assamese Bhendir Sorsori recipe (Okra In Mustard Sauce) with tawa paratha, steamed rice & Garlic Dal Recipe, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaheen_ali/Bhendir_Sorsori_from_Assam__Okra_in_mustard_sauce.jpg, 13
Ingredients: salt,chana dal (bengal gram dal),asafoetida (hing),coconut,mustard seeds,black peppercorns,curry leaves,white urad dal (split),dry red chillies,coriander (dhania) seeds,cumin seeds (jeera),snake gourd (pudulangai),turmeric powder,masoor dal,sunflower oil

Pudalangai Milagu Kootu Recipe (South Indian Snake Gourd Curry), Salt - as required,1/2 cup Masoor Dal (Whole),1 teaspoon White Urad Dal (Split),1/2 teaspoon Whole Black Peppercorns,1 teaspoon Cumin seeds (Jeera),1/4 teaspoon White Urad Dal (Split),1/4 teaspoon Mustard seeds,1 teaspoon Chana dal (Bengal Gram Dal),2 Snake gourd (pudulangai),1 teaspoon Sunflower Oil,2 Dry Red Chillies,1 teaspoon Coriander (Dhania) Seeds,1/4 teaspoon Asafoetida (hing),3 Dry Red Chillies - (adjust),1 teaspoon Fresh coconut - grated,1 teaspoon Turmeric powder (Haldi),1/2 cup Chana dal (Bengal Gram Dal),Sunflower Oil - as required,Curry leaves - few, 50, South Indian Recipes, To begin with the Pudalangai (Snake Gourd)  Milagu Kootu Recipe, first wash and soak dhal for atleast 30 minutesNow take the snake gourd and clean and chop them into small pieces.In a pressure cooker add dhal and snake gourd along with turmeric powder, hing and salt.
Cook them upto two whistles.
Cooking for longer time will make the vegetable mushy.Meanwhile,roast all the ingredients mentioned under for masala paste in oil and grind them into fine paste using a mixer.Combine the grounded masalas with cooked dhal and snake gourd and cook until the raw smell goes off.Heat oil in a small kadai and add some oil,mustard seeds, urad dhal, red chill and curry leaves.
Once the mustard seeds splutter, add them into the vegetable dhal mixtureYour Pudalangai (Snake Gourd)  Milagu Kootu Recipe is ready to be served.The best way to serve Pudalangai (Snake Gourd)  Milagu Kootu is with some hot rice and ghee on top.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Pudalangai_Milagu_Kootu_original.jpg, 15
Ingredients: turmeric powder,ginger,salt per,rice,ghee,black pepper powder,red chilli powder,lentil sugar,cloves garlic,onion,oil,bay leaves,soya soak,mess,coriander (dhania) leaves,green chillies,cumin seeds,cabbage

 Spiced Cabbage Rice (Recipe In Hindi),  1 teaspoon black pepper powder, 1/2 cup soya chunks - soak in water, 1 teaspoon cumin seeds, 1 teaspoon turmeric powder , 1 teaspoon red chilli powder, 1 onion - finely chopped, 2 green chillies - finely chopped, 4 sprig green coriander - Cut it, 2 bay leaves,2 cups rice - cooked, 2 cups cabbage - cut into thin, 1 mess, Salt - As per taste, 1 inch ginger - tightly, Oil - As per use, 1 inch lentil sugar, 1 clove garlic - finely chopped, 1 tablespoon Ghee, 60, Indian, To make cabbage casserole, first heat ghee in a pan.
Add cumin seeds, bay leaves, cinnamon and mess.
After 30 seconds, add onion, green chillies, ginger, garlic and let it cook till the onion becomes soft.
After the onion becomes soft, add the cabbage and soya chunks to it, mix and cook until the cabbage becomes soft.
Now add all the spices and mix it.
After mixing, add cooked rice, green coriander, salt, ghee and let it cook for 2 to 3 minutes.
Serve hot.
Serve the Spicy Cabbage Casserole with Tadka Raita and Papad for dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/15-march/Cabbage_stir_fried_rice_recipe_thoran-1.jpg, 18
Ingredients: turmeric powder,salt,green chillies two lengths,ginger,ghee,coconut,cinnamon,sugar,chana dal,dry red chillies,bay leaf,cloves,cumin seeds

Bengali Style Cholar Dal Recipe - Bengali Style Cholar Dal (Recipe In Hindi),  3 cloves ,1 cup chana dal, 1/2 cup coconut - cut into small pieces, 1 tablespoon ghee, 1 bay leaf, 1 teaspoon turmeric powder, 1 inch cinnamon, 1 inch ginger - peeled and grated, 1 teaspoon sugar, salt - as per taste, 2 dry red chilies, 1/2 teaspoon cumin seeds, 2 green chillies - cut into two lengths, 60, Bengali Recipes, To make Bengali style Cholar dal, first wash and soak chana dal for an hour.
Now make soaked chana dal with 2-1 / 2 cups of water.
Watch this video to know how to cook lentils.
Heat ghee in a pan on medium heat.
Now cook the coconut pieces till they turn light brown.
Turn off the gas and keep the coconut pieces in a bowl on one side.
Once the lentils are cooked, take them out in a saucepan.
Mix turmeric powder, salt and sugar with lentils.
Allow the lentils to cook on low heat until the lentils turn sour and soak the water.
While the lentils are cooking, prepare for tempering.
For tempering, heat ghee in a small pan.
Now add cumin seeds and after tempering add dry red chillies, cloves, cinnamon, green chillies and grated ginger and let it cook till the aroma comes out.
Now turn off the gas.
Now add the tempering to the boiled lentils with the fried coconut.
Mix well and boil for 1 to 2 minutes and turn off the gas.
Serve Bengali style Cholar dal with garam garam puri and phulka., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Archana_Doshi/Bengali_Style_Cholar_Dal_Recipe_Chana_Dal_5.jpg, 13
Ingredients: cucumber,mint leaves (pudina),lemon,water

Lemon Cucumber Detox Water Recipe, 8-10 Mint Leaves (Pudina),1 liter Chilled water,1 Cucumber - sliced,1 Lemon - sliced, 10, Continental, To begin making the Lemon Cucumber Detox Water, mix all ingredients together in a Pitcher.Allow it to steep in the refrigerator for a minimum of 3 hours before consuming it.The Lemon Cucumber Detox Water can also be prepared and kept in the refrigerator overnight.Lemon Cucumber Detox Water can be prepared and refrigerated overnight and consumed the next day as well with  Sweet Mixed Fruits and Granola Breakfast Wraps Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Roop/Detox_water_Lemon__Cucumber_flavoured_1600.jpg, 4
Ingredients: black cardamom (badi elaichi),salt,kashmiri red chilli powder,parangikai pumpkin,mustard oil,cardamom (elaichi) podsseeds,bay leaf (tej patta),asafoetida (hing),black peppercorns,curd,fennel powder,cinnamon stick (dalchini),ratan jot (alkanet) infuse heated oil,cloves (laung)

Kashmiri Style Al Rogan Josh Recipe- Pumpkin In Red Curry, 2 Cardamom (Elaichi) Pods/Seeds - crushed,1/2 inch Ratan jot (alkanet) - infuse it in heated oil,1 inch Cinnamon Stick (Dalchini),Salt - to taste,1 teaspoon Fennel Powder,Mustard oil - as required,1 teaspoon Whole Black Peppercorns - crushed,2 Black cardamom (Badi Elaichi),1/2 cup Curd (Dahi / Yogurt),1 Bay leaf (tej patta),1/2 teaspoon Asafoetida (hing),2 teaspoons Kashmiri Red Chilli Powder,500 grams Kaddu (Parangikai/ Pumpkin),4 Cloves (Laung), 35, Kashmiri, To begin making the Al Rogan Josh recipe, wash and peel and cut pumpkin into medium size pieces and keep aside.Heat oil in a heavy bottomed wok and add bay leaf and other whole spices mentioned.Immediately add chopped pumpkin, green chilies and mix well.
Fry on medium to high flames stirring occasionally.Now add asafoetida and stir well.
In a separate bowl, add yogurt and red chilli powder & fennel powder and whisk nicely.Take off the lid and add whisked yogurt and mix well such that everything incorporates nicely.Adjust salt as needed.
Now add Ratanjot / root infused in oil in the pumpkin and cook till the vegetable is soft and tender.Garnish with fresh coriander and serve hot.Serve Kashmiri Style Al Rogan Josh along with Steamed rice and Kachumber salad for a perfect weekday.
dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaheen_ali/Al_Rogan_Josh__Kashmiri_Pumpkin_In_Red_Gravy_.jpg, 14
Ingredients: coriander (dhania),salt,ginger,idli (mini idlis),mustard seeds,curry leaves,white urad dal (split),onion,sesame (gingelly) oil vegetable oil,turmeric powder,green chillies

Mini Idli Upma Recipe (Steamed Rice Cake Stir Fry), 10 Onions - finely chopped (or 1 large onion),5 Curry leaves - finely chopped,Salt - to taste,1 teaspoon Green Chillies - chopped,1/2 teaspoon White Urad Dal (Split),1 tablespoon Sesame (Gingelly) Oil - or vegetable oil,20 Idli - (mini idlis),Coriander (Dhania) Leaves - small bunch,1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoons Mustard seeds,1 teaspoon Ginger - finely chopped, 25, South Indian Recipes, To begin making the Mini Idli Upma Recipe (Steamed Rice Cake Stir Fry), heat oil in a heavy bottomed pan; add the mustard seeds, cumin seeds and urad dal.
Allow them to crackle.
Allow the urad to get roasted and lightly browned.Next, add the onions, saute until onions are soft and tender on medium heat.
Now add the curry leaves, green chillies and ginger.
Add the turmeric powder and the mini idlis and salt.
Saute until all the ingredients are well combined.
Check the salt and spice and adjust to suit your taste.Turn the heat to low; cover the pan and simmer for about 5 minutes.Finally, stir in the freshly chopped coriander leaves and serve the Mini Idli Upma for breakfast or pack it for a snack box.Serve Mini Idli Upma Recipe (Steamed Rice Cake Stir Fry) with South Indian Coconut Chutney, or Red Chilli Coconut Chutney Recipe and a glass of hot Ginger Cardamom Chai., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Breakfast_Tiffins/Mini_Idli_Upma_Recipe_Steamed_Rice_Cake_Stir_Fry-1.jpg, 11