anandhuvasudev/southindiandish huggingface dataset:
Ingredients: wheat brown bread,cumin powder (jeera),coriander (dhania),salt,anardana powder (pomegranate seed powder),chaat masala powder,sweet chutney (date tamarind),sev topping,virgin olive oil toasting the bread,onion,baked beans,green chutney (coriander mint),potato (aloo),green chillies

Aloo Chaat Recipe With Baked Beans - Roz Ka Khana With Figaro Olive Oil, Whole Wheat Brown Bread - 8 slices,Sweet Chutney (Date & Tamarind),1 teaspoon Cumin powder (Jeera),Sev - for topping,Salt - to taste,Green Chutney (Coriander & Mint),Extra Virgin Olive Oil - for toasting the bread,2 Onions - finely chopped,2 Green Chillies - finely chopped,Coriander (Dhania) Leaves - small bunch,Anardana Powder (Pomegranate Seed Powder) - for serving,Baked beans - as needed,Chaat Masala Powder - for seasoning,4 Potatoes (Aloo) - boiled and mashed, 55, Indian, To begin making the Aloo Chaat with Baked Beans recipe, we first have all the ingredients ready.First, have the homemade baked beans ready.
Click here to see the recipe of how to make homemade baked beansIn a bowl, add the boiled potatoes, sprinkle salt, cumin powder, chaat masala powder, a tablespoon of extra virgin olive oil and some chopped coriander leaves.
Using a fork, mash the potatoes well and check the seasoning and adjust to suit your taste.
Keep the mashed potato mixture aside.Apply extra virgin olive oil on the bread slices and cut them into half.
Spoon the potato mixture over the bread slices and spread it evenly on the top.Preheat the skillet on medium heat and place bread with potatoes on the baking tray and cook it on both sides like a patty.
Once you it getting crisp and golden, you can keep it aside.In a bowl, toss the onions, some chaat masala and chopped coriander leaves.
Keep this aside.Now when you are ready to serve, warm the beans and spoon the baked beans on each of the mashed potatoes.
Sprinkle them with the onion mixture and finally top it with crisp sev.Serve the Aloo Chaat with Baked Beans recipe immediately as a teatime snack or as an appetizer for your parties., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/0-Archana/5-short-format-Aloo_Chaat_With_Baked_Beans_Recipe_Figaro_Olive_Oil-1.jpg, 14
Ingredients: idli dosa batter,green chillies,ginger,coriander (dhania),salt,chaat masala powder,curry leaves,lahsun ki chutney (red garlic chutney),onion,potato (aloo),turmeric powder,potato masala,sunflower oil

Soft Masala Dosa With Red Chutney Recipe, 6 Curry leaves - finely chopped,1 cup Onion - roughly chopped or sliced,Lahsun Ki Chutney (Red Garlic Chutney) - as required,3-1/2 cup Idli Dosa Batter,Salt - to taste,1/2 teaspoon Chaat Masala Powder,2 Green Chillies - finely chopped,1-1/2 cup Potato Masala,1 teaspoon Ginger - grated,Coriander (Dhania) Leaves - Small bunch,1/4 teaspoon Turmeric powder (Haldi),2 cups Potatoes (Aloo) - boiled and coarsely mashed,Sunflower Oil - to shallow fry, 55, South Indian Recipes, To begin making the Soft Masala Dosa With Red Chutney Recipe, we will first make the potato masala filling.Heat the oil in a heavy bottomed pan; add mustard seeds, urad dal, chana dal and allow it to roast until the dals turn slightly brown.Once browned, add in the ginger, onions, curry leaves, green chillies and asafoetida.Saute for a few minutes until the onions turn soft.
At this stage add in the turmeric powder, salt and potatoes.
Stir well until all the ingredients are well combined.Cover the pan, turn the heat to low and simmer for a few minutes.
Once done, turn off the heat.
The filling is ready.
Keep aside.Assembling The DosaThe next step is to assemble the dosa.
Heat a dosa Tawa.
Pour a small ladleful of dosa batter onto the Tawa and spread evenly with the back of the ladle to make a medium-sized dosa.Drizzle half a teaspoon of oil around the dosa and cook over low heat for few seconds.
Spread a little red chutney all over the dosa and place some potato masala in the center of the dosa.Continue to cook the dosa over low heat till the dosa turns little brown.
Gently fold over one side and transfer the dosa to a serving plate.Serve Soft Masala Dosa With Red Chutney Recipe with South Indian Coconut Chutney and Mixed Vegetable Sambar for a light dinner or breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Waagmi_Soni/Soft_Masala_Dosa_with_Red_Chutney.jpg, 13
Ingredients: tomato,salt,cashew nuts,ginger,sweet potato skin,green chilli,cumin powder (jeera),red chilli powder,cloves garlic,onion,broccoli,tofu,turmeric powder,garam masala powder,kala jeera

Sweet Potato, Broccoli And Tofu Curry Recipe, 150 grams Tofu - cut into small cubes,1 teaspoon Kala jeera,4 cloves Garlic,1 cup Broccoli - cut into small florets,1 inch Ginger - chopped,Salt - to taste,1 Sweet Potato - skin removed and cut into cubes,1 Green Chilli,1 tablespoon Cashew nuts,1 teaspoon Cumin powder (Jeera),1 teaspoon Red Chilli powder,1 Onion - chopped,2 teaspoons Garam masala powder,2 Tomatoes - chopped,1 teaspoon Turmeric powder (Haldi), 40, Indian, To begin making the Sweet Potato, Broccoli and Tofu Curry Recipe, we will first heat a sauce pan with oil, add onions, ginger and garlic and saute until it softens.Add your spice powders including jeera powder, turmeric powder, red chilli powder and garam masala powder.
Give it a mix.
Add tomatoes and green chillies and little salt.Mash it until the tomatoes get cooked and the raw smell goes away.
You can add the cashew nuts now and give it a saute for 2 more minutes.Cool it down and blend it in a mixer with water to a smooth paste.Heat a sauce pan or kadai, add oil and once hot add cumin seeds and allow it to sparkle.Add the sweet potato and allow it to cook and become lightly soft, later add broccoli and tofu and give it a toss for about 10 more minutes.Add in the masala paste and mix well.
Add water and salt and adjust your consistency.
Leave it to simmer for 10 minutes and serve hot.Serve the Sweet Potato, Broccoli and Tofu Curry Recipe along with Steamed Rice, Jeera Rice or Peas Pulao to enjoy everyday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Sweet_Potato_Broccoli_and_Tofu_Curry_Recipe.jpg, 15
Ingredients: salt,tawa paratha rotis leftover,chaat masala powder,red chilli powder,sunflower oil

Crispy Crunchy Roti Ke Papad Recipe, Salt - as required,Sunflower Oil - as required,4 Tawa Paratha - or rotis leftover,1/2 teaspoon Red Chilli powder,1 teaspoon Chaat Masala Powder, 45, Indian, To begin making the Crispy Crunchy Roti Ke Papad Recipe, firstly cut the leftover rotis into your desired shapes and keep them aside.Now heat oil in a deep fry pan and let it heat.Once it is hot, drop the roti pieces into it one by one.
Fry them until they turn brown and crispy.
Make sure you do not burn them.Take them out on a absorbent paper so that it absorbs the excess oil.Once it is fooled down, ass the chaat masala, salt and red chilli powder.
Mix them properly and serve.Serve Crispy along Crunchy Roti Ke Papad as an appetiser with Spicy Mexican Salsa Verde Recipe or Melon Salsa for your evening snack with a cup of Masala Chai., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Crispy_Crunchy_Roti_Ke_Papad.jpg, 5
Ingredients: garlic cloves,salt,mustard seeds,coconut,curry leaves,coriander (dhania) leaves,dry red chillies,red yellow green bell pepper (capsicum),onion,peanuts (moongphali),cumin seeds (jeera),sunflower oil

Capsicum Masala Poriyal Recipe (South Indian Style Bell Pepper Stir Fry), 4 Dry Red Chillies,Salt - to taste,Curry leaves - Few,1 teaspoon Cumin seeds (Jeera),4 sprig Coriander (Dhania) Leaves - chopped,1 teaspoon Mustard seeds,3 Garlic - cloves,3 Red Yellow or Green Bell Pepper (Capsicum) - diced into cubes,1 tablespoon Fresh coconut,1 teaspoon Sunflower Oil,1 Onion - diced into cubes,1/2 cup Roasted Peanuts (Moongphali), 63, South Indian Recipes, To begin making the Capsicum Masala Poriyal Recipe place a kadai on the heat.
Add some oil and warm it.Next, add in the mustard seeds and allow them to splutter.
Next, add the chopped onions and saute them until translucent.Next, toss in the capsicum, curry leaves, required salt and stir-fry for 5 minutes.In the mean time add all the ingredients under “For the Powder” in a blender and grind to a coarse powder.Add in the ground powder to the capsicum mixture and saute for 5 minutes until the capsicum is coated well with the spices.The capsicum pieces should have a slight crunch.
Do not overcook them.Turn off the heat and garnish with coriander.Serve hot with Egg Masoor Dal and Chapatis.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Padma_Veeranki/Tricolour_Capsicum_Masala_StirFry.jpg, 12
Ingredients: salt,spring onion greens,corn flour,ginger,eggs,sesame (gingelly) oil,soy sauce,cloves garlic,red chilli sauce,tomato ketchup,onion,vinegar,brown sugar (demerara sugar),chicken breasts bless,green chillies,sunflower oil

Chicken Manchurian Dry Recipe, 8 cloves Garlic - finely chopped,1 Onion - sliced,1 tablespoon Brown Sugar (Demerara Sugar),Sunflower Oil - as required to deep fry,Salt - to taste,2 Spring Onion Greens - finely chopped,1 Whole Egg,2 tablespoons Sesame (Gingelly) Oil,1 tablespoon Tomato Ketchup,2 inch Ginger - finely chopped,400 grams Chicken breasts - boneless,1 tablespoon Corn flour,1 tablespoon Vinegar,2 tablespoons Soy sauce,1 tablespoon Red Chilli sauce,2 Green Chillies - sliced, 50, Chinese, To begin making the Chicken Manchurian Dry recipe, firstly mix the egg, cornflour, salt and one tablespoon soy sauce in a mixing bowl.
Add the chicken pieces and mix.
Set aside and let it marinate for 30 minutes.Heat sufficient oil in a wok on high heat and deep fry the marinated chicken till golden brown in colour.
This should take approximately about 3-4 minutes.In a medium sized wok, add sesame oil on medium heat, chopped garlic and sauté on high flame for about 30 seconds.Add the chopped ginger and green chillies and sauté further for 30 more seconds.
Add the chopped onions and sauté till they turn translucent.Add left over soya sauce, chilli sauce, tomato ketchup, vinegar along with brown sugar and sauté for a few seconds.Finally add the fried chicken pieces to it and sauté for 4-5 minutes till the chicken is nicely coated in the sauce.Turn off the heat, add chopped spring onions and it is ready to be served.Serve Chicken Manchurian Dry as is an an appetizer or along with Spicy Schezuan Vegetarian Noodles for a delicious weekend dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Chicken_Manchurian_Dry.jpg, 16
Ingredients: ginger,black peppercorns,water,lemon

Pepper Tea Recipe - Kali Mirch Chai, 1 teaspoon Lemon juice,1 teaspoon Whole Black Peppercorns - pounded,1 teaspoon Honey,1 inch Ginger - grated (optional),2-1/2 cups Water, 7, Indian, To begin making Pepper Tea Recipe, prep all the ingredients required.
In a saucepan, add crushed pepper and ginger (if using) to water and boil for about 5 minutes on medium heat.When the water is reduced to about 2 cups, strain water and add to the serving cups.Add honey and lemon juice as per taste in each serving cup and enjoy Pepper Tea Recipe.You can serve Pepper Tea Recipe with Baked Masala Namak Para Recipe and Guilt-free Amaranth, Dates and Almond Ladoo Recipe (Energy Balls)., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/pepper_tea.jpg, 4
Ingredients: salt,vegetable stock,leek,water,red chilli flakes,virgin olive oil,onion,cumin seeds (jeera),potato (aloo)

Cumin Spiced Potato And Leek Soup Recipe, 1/2 teaspoon Red Chilli flakes,Water - as required,2 cups Leek - sliced and chopped,1 teaspoon Cumin seeds (Jeera),2 Onions - roughly chopped,Extra Virgin Olive Oil - for cooking,Salt - as per taste,4 cups Potatoes (Aloo) - roughly chopped,3 cups Vegetable stock, 70, Continental, To begin making the Cumin Spiced Potato And Leek Soup, we have to wash all the vegetables required to make the soup.
After cleaning the vegetables it is important to chop out the green ends and the roots of the leeks.Slice the leeks and then chop them roughly to break them up a little.Peel the potatoes and cut them into about 1/2 inch chunks, chop onions finely and set aside.Now place a medium sized soup pot and heat olive oil.
Add chopped leeks and finely chopped onions to the pot and saute them until soft.Once done add chopped potatoes and cook it for about 10 minutes on medium heat by covering the pot.After the leeks and potatoes are softened add 3 cups of vegetable stock with 3 cups of water and salt to taste.
Now let it cook for about 30 minutes until the potatoes are completely boiled and the soup starts to smell delicious.Take an immersion blender or you can use your normal blender to blend the soup.
Blend the soup in batches until you feel it is creamy and has uniform texture to it.Pour Potato And Leek Soup into the serving bowl.Now for the Cumin Spice, take a small pan and heat 1 teaspoon of olive oil and add red chilli flakes and cumin powder.
Allow the spice to sizzle for just 10 – 15 seconds and don’t let them to burn.
Sizzle this “tadka” over the soup in the bowl itself and serve.Serve Cumin Spiced Potato And Leek Soup with slices of cheese garlic bread and Spaghetti Pomodoro Recipe (Pasta in Tomato Basil Sauce) for a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nupur_Mehra/Cumin_spiced_Potato_n_leek_soup.jpg, 9
Ingredients: salt,black pepper powder ground,ginger,boneless chicken,hung curd (greek yogurt),paprika powder,cloves garlic,virgin olive oil,tomato ketchup,onion,lemon,thyme leaves,green bell pepper (capsicum),dried oregano

Lebanese Style Shish Tawook Recipe - Grilled Chicken Skewers, 1 teaspoon Black pepper powder - ground,1-1/2 tablespoons Paprika powder,1/4 cup Hung Curd (Greek Yogurt),4 cloves Garlic - minced,1 tablespoon Dried oregano,2 tablespoon Extra Virgin Olive Oil,Salt - to taste,500 grams Boneless chicken,1 teaspoon Ginger - grated,1 Lemon juice,1 Onion - as required,1 teaspoon Tomato Ketchup,1 Green Bell Pepper (Capsicum) - as required,1 teaspoon Dried Thyme Leaves, 420, Middle Eastern, To begin making the Shish Tawook recipe, in a mixing bowwl, combine the yogurt, paprika, garlic, ginger, dried oregano, dried thyme, olive oil,  lemon juice, tomato paste, ground pepper powder and Salt to taste.
Whisk everything properly and next, add the chicken cubes, capsicum and onions and mix well to coat all the chicken pieces.Cover the mixing bowl and marinate the chicken pieces over night in the fridge.Next day, fire up your outdoor grill or preheat the oven at home.
Immerse skewer sticks in water for about 15 minutes.If you are using metal skewers rod, you can just go ahead with the next step.Skewer the chicken cubes along with cubed capsicum and cubed onions.
Pour the remaining marinate over the skewed chicken.Place on hot grill and grill until meat begins to brown.Turnover and grill the other side too.
Once meat is grilled on both sides, remove from grill.
This will take about 7-10 minutes.
Serve Shish Tawook Recipe with Whole Wheat Pita Bread and Tzatziki Dip for a perfect weekend lunch with your friends and family.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Shish_Tawook.jpg, 14
Ingredients: salt,mustard oil,bay leaf (tej patta),gram dal (pottukadalai),red chilli powder,dry red chilli,curd,poppy seeds,panch phoran masala,coriander powder,turmeric powder,bhindi (lady fingerokra) piece

Bengali Bhindi Doi Posto Recipe, 1 Dry Red Chilli,1 cup Curd (Dahi / Yogurt),Salt - to taste,1/2 teaspoon Coriander Powder (Dhania),1 teaspoon Panch Phoran Masala,1 teaspoon Red Chilli powder,300 grams Bhindi (Lady Finger/Okra) - cut in 1 inch piece,2 teaspoons Poppy seeds,2 teaspoons Roasted Gram Dal (Pottukadalai),1 Bay leaf (tej patta),1/4 teaspoon Turmeric powder (Haldi),1 tablespoon Mustard oil, 25, Bengali Recipes, To begin making Bengali Bhindi Doi Posto Recipe,into a preheated pan add the poppy seeds and roast for about two minutes on medium flame.
Once the poppy seeds begin to pop turn off the heat.Add the poppy seeds to a mixer grinder along with roasted gram dal, dry red chilli and curd and grind into a smooth paste.
To make the Bhindi Doi PostoInto a preheated pan add mustard oil.
Once the oil is hot add the bayleaf, ladies finger, turmeric powder, salt to taste and saute the bhindi until well roasted and cooked through.You can cover and cook the bhindi until it's done.
Covering the bhindi with the lid slightly ajar, helps the bhindi cook faster.After the bhindi is done add the panch phoran masala, chilli powder, coriander powder and the ground doi posto paste and brisk boil for three to four minutes until all the flavours are well absorbed into the Bhindi Doi Posto.Turn off the heat and give the Bhindi Doi Posto a taste and adjust the salt and chilli accordingly.Transfer the Bhindi Doi Posto into a serving bowl and serve hot.Serve Bengali Bhindi Doi Posto  phulkas or Steamed Rice and Bengali Style Cholar Dal for a satisfying weekday lunch., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Bhindi_Doi_Posto_recipe_6_1_1600.jpg, 12
Ingredients: salt,sunflower oil,rice,red chilli powder,red chilli flakes,ginger garlic paste,sugar,coriander (dhania) leaves,onion,cumin seeds (jeera),thyme leaves,rajma (large kidney beans),soy (nuggets),red chilli sauce,dried oregano

Cajun Kidney beans Rice With Soya Chunks Recipe, 1 Onion - sliced,1 tablespoon Red Chilli powder,1 teaspoon Sugar,2 tablespoons Red Chilli sauce,1 cup Rajma (Large Kidney Beans) - soaked overnight,1 teaspoon Dried Thyme Leaves,Salt - to taste,Sunflower Oil - for cooking,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli flakes,1 cup Rice,2 sprig Coriander (Dhania) Leaves,1 tablespoon Ginger Garlic Paste,1 cup Soy Chunks (Nuggets),1 teaspoon Dried oregano, 105, Middle Eastern, To begin making the Cajun Kidney beans Rice with Soya Chunks Recipe soak the kidney beans and keep it ready.
You can soak the rice as well 30 minutes before.
The soya chunks as well must be soaked in 1 cup of water for 10 minutes.Heat a pressure cooker with oil, add cumin seeds and add the onions, ginger garlic paste and saute well till it translucent.Add the soaked kidney bean along with the water that was soaked in it.
Add dried oregano, thyme, red chilli powder, red chilli flakes, sugar, red chilli sauce and allow it to cook for 20 minutes.
You will see the beans will soften.Add the soy chunks and rice, stir well till it combines.
Add salt and adjust according to your taste.
Add 2 cups of water and pressure cook for about 2 whistle and reduce the heat and cook for 5 minutes.Serve hot with chopped coriander leaves over the rice.
Serve the Cajun Kidney beans Rice with Soya Chunks can be serve along with a cup of Lauki Raita Recipe and glass of cocktail to enjoy your cozy dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Cajun_Kidney_beans_Rice_with_Soya_Chunks_Recipe.jpg, 15
Ingredients: papad (masala papad),tomato,cumin powder (jeera),ginger,salt,bay leaf (tej patta),ghee,potato (aloo),red chilli powder,dry red chilli,sugar,cumin seeds (jeera),turmeric powder,garam masala powder,sunflower oil

Papad er Dalna Recipe - Bengali Papad Curry, 1 teaspoon Turmeric powder (Haldi),1 Dry Red Chilli,1 teaspoon Sugar,1 teaspoon Cumin powder (Jeera),1 Tomato,1 teaspoon Garam masala powder,Salt - to taste,1 inch Ginger - grated,1 teaspoon Ghee,4 Papad - (Masala papad),1/1 teaspoon Cumin seeds (Jeera),1 Bay leaf (tej patta),4 Potato (Aloo),1/2 teaspoon Red Chilli powder,2 teaspoon Sunflower Oil, 65, Bengali Recipes, To begin preparing the Papad er Dalna, wash and peel the potatoes and then cut them into half.
Cut each potato in half and into 3 pieces (dalna style).Puree the tomatoes in a mixer.Heat oil in a pan and fry potato pieces till they turn golden brown and keep them aside.Break each papad into 4 pieces and fry them in the remaining oil.
It takes approximately 20-30 seconds to fry 4 pieces of papad in high flame.Strain the fried papad from oil.Temper the remaining oil with bay leaf; dry red chilli and whole cumin seeds and wait till the tempering starts to crackle.Now add tomato puree to the tempering and start cooking in medium flame till the aroma of raw tomato goes, and then add ginger paste to the mixture and cook on medium flame till the oil separates from the mixture.Now, mix turmeric powder; red chilli powder and cumin powder with 1 tsp of water and make a thick paste and add this paste to the tomato puree and mix properly.Add sugar and salt in the mixture and then add a teaspoon of water and cook till the oil separates.Add fried potatoes to this mixture and coat properly with spices and add 1.5 cup of water.Cover the pan with a lid and cook till the potatoes are cooked properlyAfter the potatoes are done adjust the water and place fried papad on the top of potato and again cover the pan with a lid and cook for 3-4 minutes.Open the lid and mix the gravy carefully as the papad will be completely soft by now.Add garam masala powder and ghee to the curry and cook for 2 more minutes and turn off the gas once done.Papad er Dalna is now ready to be served with phulka, paratha or steamed rice.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/19-Jan/Papad_er_Dalna_bengali_style_papad_curry_Recipe-2.jpg, 15
Ingredients: pineapple,dates seedless,raisins,water,salted butter,baking soda,vanilla,eggs,flour (maida)

Sugar Free Pineapple Dates Cake Recipe, 1 teaspoon Baking soda,Raisins - handful,1 1/2 cups All Purpose Flour (Maida),1 teaspoon Vanilla Extract,20 Dates - seedless,1 cup Water,100 grams Salted butter,2 Whole Eggs,1 cup Pineapple - chopped, 65, Continental, To begin the preparation of Sugar Free Pineapple Dates Cake, make sure you are ready with chopped pineapples and seedless dates along with other ingredients.
Pick a kadai and boil the dates with chopped pineapples in a cup of water for 5 minutes on medium flame.Switch off the flame and add salted butter.
Let the mixture cool down completely.Once cooled, add the mix to mixer grinder and make a fine puree.In a big mixing bowl, beat the eggs with an electric beater on high for about 2 minutes.Add vanilla essence and fold in.Sift flour and baking soda in egg mixture bit by bit and intermittently mixing with a spatula.Add in the prepared pineapple dates puree and mix well with the spatula.
Make sure that there are no lumps.Mix in raisins in this batter.Grease a loaf pan with oil and pour this batter in it.Bake at 375 degree Fahrenheit preheated oven for approximately 30 minutes.
(Baking time may vary upon individual oven).
Check if the cake is done with the help of a toothpick.
If it comes out clean after inserting in the middle of the cake, that means your cake is done, else, keep it for a longer period of time.
This cake takes comparatively little longer to bake than cakes without fruits in its ingredients.Remove and keep it on the cooling rack for 15 minutes or until cooled to room temperature.Flip the cake onto a plate, cut and enjoy your guilt free Sugarless Pineapple Dates Cake., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Nadkarni/Sugar_Free_Pineapple_Dates_Cake1.jpg, 9