anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,hung curd (greek yogurt),coconut,asafoetida (hing),water,cumin seeds (jeera),green chillies paste,rice flour,sunflower oil

Mosaru Kodubale Recipe - Yogurt-Rice Flour Fritters, 1 cup Fresh coconut - grated,Sunflower Oil - for deep frying,2 teaspoons Cumin seeds (Jeera),Salt - to taste,1/2 cup Water,1 teaspoon Green Chillies - paste,1 cup Rice flour,pinch Asafoetida (hing),1 cup Hung Curd (Greek Yogurt), 65, South Indian Recipes, To begin making  Mosaru Kodubale Recipe - Yogurt-Rice Flour Fritters, in a bowl, whisk yogurt until smooth.
Add water and pass it through a sieve.Once done to the bowl add coconut, chilli paste, hing,cumin seeds and salt.Now add this to a saucepan and bring it to a boil.Once the curd mixture comes to a boil reduce the heat a little and add in the rice flour to the centre of the pan.
Do not stir.Now cook this mixture uncovered for 10-12 minutes on medium heat.
This will also ensure no lumps are formed in the kodubale dough.After 10 minutes turn off the heat and using a wooden stick/back of wooden spatula mix vigorously until the Mosaru Kodubale dough comes together and resembles a chapati dough.
This dough should not be too stiff or too soft.
Once the dough cools down a bit, knead well by greasing your hands and keep aside.While shaping the Kodubale keep the dough covered at all times.Now pinch a small amount of dough roll it into a cylinder and then join the ends to make a  small ring, repeat with remaining dough, place on a butter paper, keep it covered all time.Heat oil to deep fry in a Kadai and fry in batches.
 Make sure not to clutter the oil.
This Mosaru Kodubale Recipe needs to be consumed warm since these do not have a good shelf life.
Make in small batches and consume within a day since they will not remain crisp after a day.Serve Mosaru Kodubale during evenings along with  Masala Chai or  South Indian Filter Coffee Recipe With Filter Coffee Powder., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Mosaru_Kodubale_yogurtrice_flour_rings.jpg, 9
Ingredients: tomato,salt,cumin powder (jeera),chaat masala powder,red chilli powder,ginger garlic paste,onion,cumin seeds (jeera),kasuri methi (dried fenugreek leaves),black urad dal,green chillies,butter,garam masala powder

Dal Bukhara Recipe (Punjabi Style Black Urad Dal), 2 Green Chillies,1 teaspoon Cumin powder (Jeera),Salt - to taste,1 teaspoon Garam masala powder,2 tablespoon Butter,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1 cup Black Urad Dal (Whole) - soaked overnight,1 Onion - finely chopped,1 Kasuri Methi (Dried Fenugreek Leaves),1/4 cup Fresh cream,3 Tomatoes - pureed,1 Ginger Garlic Paste,1 teaspoon Chaat Masala Powder, 80, Punjabi, To begin making the Dal Bukhara recipe, pressure cook the black grams with required cups water till done.
Remove and mash the dal mixture.Heat butter in a heavy bottomed pan.
Splutter cumin and bay leaf.
Add onions, green chilli, ginger garlic paste and saute till light brown.Add tomato puree and salt.
Mix everything well and cook for about 3 to 5 minutes.After 3 to 5 minutes, add all the spice powder including Kasuri methi, red chilli powder, chaat masala, cumin powder, turmeric powder and cook for two minutes.After 2 minutes, add the dal mixture, required the amount of water and let it simmer for few minutes.Finally, add garam masala powder and cream and cook for 2 to 3 minutes.
Serve hot.Serve Dal Bukhara along with Bharma Baingan and Phulka for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/Dal_bukhara_Recipe.jpg, 13
Ingredients: rye,coconut,fenugreek seeds,curry leaves,dry red chillies,oil salt,tamarind lemon,white urad dal

Thengai Thogayal Recipe - Thengai Thogayal Recipe,  as per taste, 5 fenugreek seeds, 10 curry leaves, 3 dry red chillies, 3-4 Curry leaves,1 cup coconut - grated, 2 teaspoons white urad dal, 2 dry red chilies, 1 teaspoon oil - salt, 30 grams tamarind - lemon, as much as 1/4 tsp rye, 20, South Indian Recipes, To make thengai thogyal recipe, first fenugreek seeds, dry red chillies, urad dal and cook till they turn light brown.
Now pour it into a mixer grinder.
Add coconut, tamarind, salt, curry leaves and grind it to a paste.
Now heat oil in a tempering pan.
Add the mustard seeds, dry red chillies, curry leaves and cook till it starts to crackle.
Add this tempering to the chutney, mix and serve.
Serve Thengai Thogayal Recipe with Rava Idli, Keerai Sambar and Filter Coffee for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Chutneys/Thengai_Thogayal_Recipe_Spicy_Coconut_Chutney-2.jpg, 8
Ingredients: salt,prunes,curd,apple,pistachios pound,coconut milk,banana,instant oats (oatmeal)

Healthy Yogurt Parfait with Oats and Fresh Fruits Recipe, 1 Apple - chopped,4 Prunes - chopped,1/2 cup Curd (Dahi / Yogurt),1 Raw Banana - chopped,1/2 cup Instant Oats (Oatmeal),1 pinch Salt,1/2 cup Coconut milk,1 tablespoon Honey,1 tablespoon Pistachios - pound, 30, Continental, We begin making the Healthy Yogurt Parfait with Oats and Fresh Fruits Recipe by cooking the oats first, heat a sauce pan add all the ingredients and mix, stir till it thickens and keep it aside to let it cool down.Whisk in the yogurt and honey mixture in a separate bowl till it smooth and thick and keep it aside in the fridge till you assemble.
To assemble, take any jar, layer it with oats mixture, then add chopped apple, and layer it with yogurt, add some chopped banana, again add the yogurt layer and top it up with prunes and pistachios.
Serve the Healthy Yogurt Parfait with Oats and Fresh Fruits Recipe as a breakfast recipe to start your morning in a healthy way.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Healthy_Yogurt_Parfait_with_Oats_and_Fresh_Fruits_Recipe_.jpg, 8
Ingredients: tomato,salt,arhar dal (split toor dal),green chilli,tamarind water,mustard seeds,asafoetida (hing),ghee,cloves garlic,curry leaves,coriander (dhania) leaves,rasam powder

Thelivu Rasam Recipe, 2 teaspoons Rasam Powder,1 Green Chilli,2 sprig Coriander (Dhania) Leaves - finely chopped,18 grams Tamarind - soaked in warm water for 110 minutes,2 cloves Garlic,Salt - to taste,1 teaspoon Ghee,1 teaspoon Mustard seeds,1/4 cup Arhar dal (Split Toor Dal) - cooked,2 Tomatoes,1 sprig Curry leaves,1 pinch Asafoetida (hing), 25, South Indian Recipes, To begin making Thelivu Rasam Recipe, wash and pressure cook the toor dal for 2 whistles and keep aside till the pressure releases naturally.Make a smooth paste of the tomatoes, garlic cloves and green chilli using a blender and keep aside.Heat ghee in a pan.
Once heated, add the mustard seeds on a low heat and let them crackle.Add the asafoetida, curry leaves and let them splutter for a few seconds.Add the ground tomato paste, tamarind pulp, rasam powder and enough water to your desired consistency and bring it to a rolling boil.Now, mash the cooked dal and add it to the pan, season with salt and simmer for about 2 minutes on medium heat.Garnish with coriander leaves and switch off the heat.Serve the Thelivu Rasam Recipe along with Steamed Rice, Elai Vadam Recipe (A Traditional South Indian Rice Papad), Bajri Ki Roti Recipe and Mulakootal (Vegetables In Coconut Gravy) Recipe for a complete weeknight dinner.
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Ingredients: salt,guntur dried chillies,asafoetida (hing),curry leaves,byadagi dried chillies,horse gram dal (kollu kulith),tamarind lemon

Huruli Kaalu Chutney Pudi Recipe (Horse Gram Chutney Podi), 1 teaspoon Asafoetida (hing),Salt - to taste,6 Byadagi Dried Chillies,6 Guntur Dried Chillies,Tamarind - Small lemon size,10 sprig Curry leaves,1 cup Horse Gram Dal (Kollu/ Kulith), 20, South Indian Recipes, To begin making Huruli Kaalu Chutney Pudi Recipe, dry roast the horse gram on medium heat until it turns golden brown and starts releasing its aroma and keep aside.In the same pan roast the red chillies till it releases it aroma and keep aside.Next, dry roast the curry leaves and tamarind until the curry leaves turn crispy and keep aside.Once all the ingredients comes down to the room temperature, place all the ingredients in a mixer grinder along with asafoetida and salt.
Grind it into a course mix.Store it in an airtight container until further use.Serve the Huruli Kaalu Chutney Pudi Recipe mixed with sesame oil or ghee as a condiment with your Home Made Soft Idlis or Ghee Dosa for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Huruli_Kaalu_Chutney_Pudi_Recipe_Horse_Gram_Chutney_Podi.jpg, 7
Ingredients: salt,red bell pepper (capsicum),sun dried tomato olive oil,cloves garlic,virgin olive oil,sugar,coriander (dhania) seeds,dry red chillies,cumin seeds (jeera)

Homemade Harissa Paste Recipe, 4 Dry Red Chillies,1 tablespoon Coriander (Dhania) Seeds,1 tablespoon Sugar,Salt - to taste,4 cloves Garlic - roughly chopped,1 tablespoon Cumin seeds (Jeera),1/2 cup Extra Virgin Olive Oil,4 Red Bell pepper (Capsicum) - deseeded and finely chopped,1/4 cup Sun Dried Tomatoes - soaked in olive oil, 35, Continental, To begin making the Homemade Harissa Recipe, all you need is a set of basic ingredients.
Make sure you have all of them ready and kept aside.The first step is to roast the red bell peppers, you can roast them in the oven on in a wok.
I personally prefer roasting it in the wok, as it gets done faster and gets great flavors as well.
Heat a teaspoon of oil in the wok, add the garlic, the chopped red bell peppers and sprinkle some salt.
Stir fry the red bell pepper on medium heat until well roasted and softened.
Once you notice the peppers are roasted and softened turn off the heat.In the next step, we have to roast the coriander, cumin and chillies.
Heat a small pan on medium heat and add the coriander, cumin seeds and dry red chillies.
Roast on medium heat until you smell the aromas coming through.
This will take less than 2 minutes.The next step is to process all the ingredients in a food processor.
Add the roasted peppers, the roasted coriander and cumin and the remaining ingredients including the olive oil into the food processor.
Process all the ingredients to make a smooth paste.
The Harissa Paste is now ready for used as a condiment in a variety of dishes like Harissa Roasted Carrot Pizza with Pomegranate Sauce & Greek Yogurt, Couscous Eggplant And Tomato Gratin Recipe and more., https://www.archanaskitchen.com/images/archanaskitchen/BasicRecipes_Sauces_Pastes_Purees/Homemade_Harissa_Paste_Recipe-1.jpg, 9
Ingredients: salt,mustard seeds,asafoetida (hing),sesame (gingelly) oil,red chilli powder,mango,methi seeds (fenugreek seeds),turmeric powder

Raw Mango Thokku Recipe - Tamil Nadu Style Raw Manga Thokku, 1-1/2 tablespoons Red Chilli powder,1/2 teaspoon Mustard seeds,1/2 cup Sesame (Gingelly) Oil,1/2 teaspoon Asafoetida (hing),1/2 teaspoon Methi Seeds (Fenugreek Seeds),1/4 teaspoon Turmeric powder (Haldi),1 tablespoon Salt - (adjust),2 cups Mango (Raw) - peeled and chopped, 30, South Indian Recipes, To begin making Tamil Nadu Style Raw Mango Thokku Recipe, peel and slice raw mangoes to thin and small pieces and keep aside.In a preheated pan dry roast the methi seeds for 20 seconds or till they darken in colour, stirring continuously so that they do not char.Remove from the stove, cool to room temperature, dry grind them in a Mixer, and set aside till required.Heat the oil in a Frying pan/Kadai, add the mustard seeds and let them splutter.Keep the stove on low flame.
When the mustard seeds have spluttered, add the mango pieces,turmeric powder and stir well.Sauté till the mango is cooked till soft ,about 10 minutes on a low flame, stirring frequently to ensure the mango doesn't stick to the bottom of the pan.Remove a piece of mango and smash with spoon/ladle.
If it crushes easily, mangoes are done.Once the mango is soft and cooked, smash the pieces gently with the back of a ladle/masher, making sure to be careful that the oil doesn't splash out of the pan.Add salt to taste, chilli powder, hing and the powdered methi and stir well to combine.Sauté on low flame for 5 minutes till the raw taste of the masalas goes away.
Turn off the stove and transfer the finished Mango thokku to an airtight container.Store Tamil Nadu Style Raw Mango Thokku, covered, in the fridge.Tamil Nadu Style Raw Mango Thokku normally keeps great for at least 2 weeks, if a dry spoon is used every time, without any contamination.Serve Tamil Nadu Style Raw Mango Thokku along with Mixed Vegetable Sambar and Steamed Rice or Thalicha Thayir Sadam for a satisfying lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sujata_Shukla/Raw__Mango_Thokku_from_Tamilnadu_recipe.jpg, 8
Ingredients: ghee coconut oil,cardamom (elaichi) podsseeds,jaggery,coconut milk,rice flour

Karnataka Style Haalbai Recipe, 2 Cardamom (Elaichi) Pods/Seeds - crushed,1 cup Jaggery,900 ml Coconut milk,2 tablespoons Ghee - or coconut oil,100 grams Rice flour, 50, Karnataka, To prepare Karnataka Style Haalbai Recipe, get pep with all the ingredients first.
Keep a plate or moulds well greased to pour the haalbai mixture when done.Mix all the ingredients (except pounded cardamom and ghee) together such that the rice flour is well dissolved in coconut milk.In a saucepan or a heavy bottomed kadai, bring the mixture to boil, on a medium low flame and add cardamom powder and ghee.
Keep stirring continually since the rice flour might tend to stick to the bottom.Keep stirring till the mixture comes together as a lump.Pour the haalbai mixture on the greased plate/mould and cut to diamond shapes when the haalbai cools a bit and firms up.Serve Karnataka Style Haalbai Recipe warm or chilled, as a dessert after festive lunch or during evenings with tea.
Optionally, you can garnish with poppy seeds when the sweet is poured onto the plate., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/vinu.shankara-gmail.com/Halbai.jpg, 5
Ingredients: water grind,salt,yellow moong dal (split),ghee greasing the idli pan,idli rice,methi seeds (fenugreek seeds)

Moong Dal Idli Recipe, 1 teaspoon Salt,Ghee - For greasing the idli pan,1 teaspoon Methi Seeds (Fenugreek Seeds),1 cup Idli Rice,1 cup Yellow Moong Dal (Split),Water - to grind, 415, South Indian Recipes, To begin making Moong Dal Idli Recipe wash and  soak the moong dal and methi seeds together for three hours.Wash and soak the rice for three hours.After three hours blend the moong dal and methi seeds in a mixer grinder to make a smooth batter and pour into a large bowl.Add the rice to the same blender and blend to make a smooth batter.
Pour the rice batter into the moong dal batter.Add salt to it and mix well to combine.Cover the bowl with a lid and let it ferment for 8 hours.After 8 hours you will notice air pockets in the moong dal and rice batter.
Gently mix and keep it aside.Grease a mini idli pan with ghee.
Spoon batter into the pan.Prepare the idli steamer with a little water at the bottom.
Place the filled idli racks in the steamer.
Place the steamer on high heat and steam the Moong dal idlis for 15 minutes.After 10 minutes of steaming, turn off the heat.
Open the steamer and insert a knife or a tooth pick to test whether the idlis are cooked.
If nothing sticks then the idlis are perfectly steamed.Now you can remove the Moong dal idlis from the steamer.
Serve Moong Dal Idli with Mixed Vegetable Sambar and Coconut Chutney or you can even toss them with a chutney podi and make Moong Dal Idli With Thengai Milagai Podi ., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Moong_Dal_Idli_video_recipe__3_1600.jpg, 6
Ingredients: tomato,salt,cumin powder (jeera),eggs,red chilli powder,soy sauce,virgin olive oil,parsley,quinoa flour millet flour,garlic powder,black pepper powder,white wine vinegar,green moong dal,wheat bread crumbs,instant oats (oatmeal)

Herbed Lentil Loaf Recipe Using Horsegram, 1 teaspoon Cumin powder (Jeera),1 cup Green Moong Dal (Whole),1 tablespoon Soy sauce,1 Whole Egg - beaten,1 teaspoon White wine vinegar,1 teaspoon Garlic powder,Parsley leaves - small bunch,1 teaspoon Red Chilli powder,1 cup Instant Oats (Oatmeal),1/2 cup Whole Wheat Bread crumbs,Salt - to taste,2 tablespoons Extra Virgin Olive Oil,1 tablespoon Homemade tomato puree,Black pepper powder - to taste,1/2 cup Quinoa flour - or millet flour, 60, Continental, To begin making the Herbed Lentil Loaf recipe, we will first cook the lentils.
Bring 2 cups of water to a boil.
 Add lentils and simmer 25 to 30 minutes, until lentils are soft.
Drain any excess water and partially mash lentils.
 Keep the lentils aside to cool.Next, preheat the oven to 180 C.
Lightly grease a loaf pan.Add the cooked lentils and all the remaining ingredients into a large mixing bowl.
Stir well to combine all the ingredients.Check the salt and spice levels and adjust to suit your taste.Transfer the lentil loaf mixture to the loaf pan.Bake until loaf is browned on the surface and cooked through from the inside.
This will take 15 to 20 minutes and when a tester is inserted in the center, it will come out cooked and almost clean.Slice and serve the Herbed Lentil Loaf along with mashed potatoes and vegetables for a  wholesome weeknight dinner with family., https://www.archanaskitchen.com/images/archanaskitchen/World_Breads/Herbed_Lentil_Loaf_Recipe-1.jpg, 15
Ingredients: tomato,coriander (dhania),salt,apple cider vinegar,mint leaves (pudina),capers,cloves garlic,virgin olive oil,onion,almonds (badam),black pepper powder,masoor dal

Wholesome Lentil Salad Recipe with Oven Roasted Tomatoes, 1 Onion - sliced,1/2 cup Masoor Dal (Whole) - boiled,4 sprig Mint Leaves (Pudina) - chopped,5 Tomato,5 tablespoons Extra Virgin Olive Oil,2 tablespoons Apple cider vinegar,Salt - to taste,2 teaspoons Capers - chopped finely,Black pepper powder - to taste,1 clove Garlic - minced,1/4 cup Slivered Almonds (Badam) - toasted,Coriander (Dhania) Leaves - half a bunch, 55, Continental, To begin making the Wholesome Lentil Salad Recipe with Oven Roasted Tomatoes, we begin by slow-roasting the tomatoes in the oven.Preheat your oven at 200 degrees C.Slice the tomato in half and place them in a baking sheet.
Drizzle 4 tablespoons of olive oil, salt, pepper, a teaspoon of dry basil leaves and 3 pods of minced garlic over the sliced tomato.Reduce the temperature of the oven to 100 degrees C and roast the tomato for 40-45 minutes till they are cooked through.
Tomato can be roasted in the grill pan as well over the gas flame.
Add the boiled lentil in a salad mixing bowl along with the sliced onions, coriander and mint leaves.In a small bottle or glass bowl, add all the ingredients for the dressing which is the olive oil, apple cider vinegar,garlic, salt and black pepper powder and shake/whisk well to emulsify.
Place the dressing in the fridge until you are ready to serve the salad.Once the tomato is roasted, allow them to cool completely.
Chop them into pieces and add to  a bowl.
Add onions, mint leaves, coriander leaves, capers and mix well to combine..
Sprinkle the toasted almond slivers and crumbled cheese (if using) on top.Whisk the dressing one last time before adding to the salad.
Pour the dressing over the salad and gently toss the salad in the dressing.
Serve Wholesome Lentil Salad for the weeknight dinner along with Pasta Aglio Olio Recipe or as an evening snack.
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Ingredients: salt,coriander (dhania),britannia cheese four pepper tango,ghee,britannia cheezza,ajwain (carom seeds),water,jalapenos,flour (maida)

Jalapeno Cheese Samosa Recipe, 2 cups All Purpose Flour (Maida),Water - as required,200 grams Britannia Cheezza - grated,Salt - to taste,Coriander (Dhania) Leaves - small bunch,2 tablespoons Ghee,1/2 teaspoon Ajwain (Carom seeds),1/4 cup Pickled Jalapenos - finely chopped,2 tablespoons Britannia Cheese Spread - Four Pepper Tango - finely chopped, 45, Fusion, To begin making the Jalapeno Cheese Samosa Recipe, first we will make the samosa crust.To make the Samosa crustInto a mixing bowl add the flour, ghee, ajwain and salt to taste.
Mix all the ingredients till you get a crumb like texture.
Add more ghee if required.
The texture should be such that when you holds together the dough should form into a ball and when left breaks apart.Once you achieve this texture add little water at a time and knead to make a smooth dough.
Divide the dough into small portions.
Cover and keep aside.
For the Samosa fillingInto a mixing bowl add the grated cheese, britannia Four Pepper Cheese Spreadz, Jalapenos and coriander leaves.
Mixx well to combine.
Keep aside.To make the samosa.Dust a surface with flour and roll each portion of the dough into 6 inch diameter circle.
Cut the circle into half.Take a semicircle and spread water lightly all along the edges of the semicircle.
Fold the semi circle into a cone shape and fill the cone with two tablespoons of the cheese filling.
Seal the cone to make a triangle shape samosa.Slide the cheese samosa into the preheated oil and deep fry on medium heat until golden brown and crisp.
Once done transfer the Jalapeno Cheese Samosa Recipe into a plate with an oil absorbent paper and serve hot.
Serve Jalapeno Cheese Samosa Recipe as an evening snack or as a party appetizer with Green Chutney Recipe - Coriander Mint Chutney Recipe and tomato ketchup., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/Articles/Jalapeno_Cheese_Samosa_Recipe_Britannia_Cheesy__Kitchen_Video_Recipes_10_1600.jpg, 9
Ingredients: khoya (mawa),ghee,sugar,green chickpeas,cardamom powder (elaichi),mixed nuts

Hare Chana Barfi Recipe, 3/4 cup Ghee,200 grams Khoya (Mawa),1 cup Fresh green chickpeas,1/2 cup Mixed nuts - sliced thin + 2 tablespoon extra for garnish,3/4 cup Sugar - powdered,1 tablespoon Cardamom Powder (Elaichi), 55, Rajasthani, To begin making the Hare Chane Ki Burfi Recipe, grind the hare chane in a mixer grinder adding very little water to a smooth paste.
Do not add much water; you can use about 1 teaspoon water to help grinding, not more than that.
We want a thick, smooth paste.Heat desi ghee in a heavy bottomed pan.
Add the ground hare chane paste and cook it on low to medium heat, stirring it constantly for about 15 to 20 minutes until you see the hare chane is getting cooked and changing color, giving out a nice aroma.At this stage, add the crumbled khoya, and keep stirring into the hare chane until the khoya melts and gets well combined into the burfi mixture.Once the khoya has blended well, add the sugar, cardamom powder and thin sliced nuts and mix well.
You have to keep on stirring to prevent the mix from changing color to brown or burning.Once the burfi reaches thick consistency and all the ingredients are blended well and the burfi comes of from the sides of the pan, turn off the stove.Grease a plate well with ghee.
Transfer the hare chane ki burfi mixture into the greased plate and spread it evenly.
Smooth the top and the edges.
Sprinkle the extra nuts on top and slightly press, place the burfi in fridge for about 4-6 hours to set.Once Hare Chane Ki Burfi has completely set, cut into desired shape using a sharp knife and serve.
You can store these burfis in refrigerator for about a week in air tight container.Serve Hare Chane Ki Burfi as a dessert after your meal of Rajasthani Gatte Ki Sabzi, Phulka and Kachumber Salad for a weekday meal.
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