anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,boneless chicken,corn flour,eggs,red chilli powder,ginger garlic paste,curry leaves,gram flour (besan),black pepper powder,coriander powder,turmeric powder,green chillies,sunflower oil

Crispy Chicken Dumplings Recipe, 300 grams Boneless chicken,1/2 teaspoon Turmeric powder (Haldi),1-1/2 teaspoons Red Chilli powder,2 sprig Curry leaves,1 tablespoon Gram flour (besan),Salt - to taste,1 teaspoon Coriander Powder (Dhania),1-1/2 teaspoons Ginger Garlic Paste,1/2 teaspoon Black pepper powder,2 Green Chillies - slit,1 Whole Egg,1 tablespoon Corn flour,Sunflower Oil - to deep fry, 35, Indian, To begin making the Crispy Chicken Pakoda Recipe, clean and wash chicken pieces well.Add chicken pieces, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, pepper powder, salt to taste into a large bowl and mix well to combine.
Next add gram flour, corn flour, and mix again to coat all chicken pieces well.finally add the egg and mix again.
Cover and let it sit in the fridge to marinate for about 15 minutes.Heat oil in a Pan for deep frying, on a medium flame.Add a handful of chicken pieces into the oil separately.
Do not over crowd the kadai.
Remove from oil when cooked well and crisp and drain excess oil on kitchen towel.Repeat deep frying all the chicken pieces in batches.
At last slit green chilies and curry leaves into the oil and mix with the deep fried Chicken Pakoda and serve hot.Serve Crispy Chicken Pakoda immediately with tomato sauce or any delicious dip like Mirchicha Chatka or Peanut Chilli Dipping Sauce during tea time., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Chicken_Pakoda.jpg, 13
Ingredients: baking powder,vivatta maida,sugar,vanilla,milk powder,butter

Moon Biscuits Recipe (Moon Shaped Baked Cookies), 175 grams Butter (unsalted),15 grams Milk Powder,1/2 teaspoon Vanilla Extract,300 grams Vivatta Maida,75 grams Sugar,1 pinch Baking powder, 40, Indian, To begin making Moon Biscuits Recipe (Moon Shaped Baked Cookies), first take maida, milk powder, and baking powder and combine them well.Now add the softened butter, confectionery sugar (powdered sugar) and vanilla extract into a bowl.Combine the butter mixture well and add in the dry ingredients and make a dough.Now preheat the oven at 350°F,take a rolling pin and flatten the dough by using a round cookie cutter cut the dough in to moon shape cookies.Arrange them on baking tray now set the cooking time to15 mins and place the tray into the oven.
Cool them before serving.Serve Moon Biscuits Recipe (Moon Shaped Baked Cookies) during tea time with Masala Chai Recipe - Indian Spiced Tea and Karachi Biscuits Recipe., https://www.archanaskitchen.com/images/archanaskitchen/Dessert_Cookies/Moon_biscuits_recipe.JPG, 6
Ingredients: salt,coriander (dhania) leaves,sesame (gingelly) oil,cloves garlic,soy sauce,black peppercorns,lemon drops,green chillies,prawns,sunflower oil

Andaman Style Steamed Garlic Prawns Recipe, 2 tablespoons Coriander (Dhania) Leaves - finely chopped,10 cloves Garlic - finely chopped,1 teaspoon Sesame (Gingelly) Oil,1 tablespoon Soy sauce,Salt - to taste,2 Green Chillies - finely chopped,1/2 teaspoon Whole Black Peppercorns - crushed (optional),10 Prawns,Lemon juice - few drops,2 tablespoon Sunflower Oil, 40, Side Dish, To begin making the Andaman Style Steamed Garlic Prawns recipe, in a heat proof boil collect chopped garlic and green chilies and keep aside.
Heat vegetable oil in a pan till smoking hot, and pour the hot oil immediately over the chopped garlic and chilies.
Wait till they crackle and leaves and aroma.
Set aside to cool.While the garlic oil is cooling, set up a steamer and place the prawns in a pan/plate that will go inside the steamer.
Pour the garlic infused oil all over the prawns and gently rub them, season with some salt and set to marinade till the steamer gets ready.
Now steam the prawns for around 8 to 10 minutes.
Meanwhile mix soy sauce and sesame oil in a small bowl.Take out the cooked prawns and spoon the sauce mix all over.
Sprinkle some freshly crushed black pepper and some chopped coriander.
Drizzle some lemon juice over the prawns if you like or else skip it.
Serve hot.
Serve Andaman Style Steamed Garlic Prawns as a side dish along with steamed rice and Jeera Rasam for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaheen_ali/Andaman_Style_Steamed_Garlic_Prawns_.jpg, 10
Ingredients: turmeric powder,salt,yogurt,coconut take,jaggery,water,fruit (pineapple,mustard,curry leaves,oil,green chillies,dry red peppers break

Fruit Pachadi Recipe,  2 dry red peppers - break,2 cups fruit - cut into small pieces (pineapple, 1 1/2 cups yogurt - whisk, 1/4 cup coconut - tighten Take, 1 teaspoon mustard, 1 sprig curry leaves, 2 green chillies - chopped, salt - as per taste, 1/4 teaspoon turmeric powder, 2 teaspoons jaggery, 1 teaspoon oil, water - as per use, 20, South Indian Recipes, To make fruit pachhadi, firstly grind coconut, green chilli and mustard after adding some water in the mixer grinder.
Keep it aside.
Now heat a pan.
Add chopped fruits and 2 tablespoons of water to it.
Allow the fruits to cook until they become soft.
After softening add turmeric powder, salt and sugar / jaggery to it.
Mix and add coconut paste.
Cook for 2 minutes and then turn off the gas.
Add yogurt to it and mix well.
Now heat oil in a small pan.
Add mustard seeds, dry red chillies and curry leaves.
Let it cook for 1 minute and then give it the dal in the tempered fruit pachhadi.
Mix and serve.
Serve the fruit pachhadi with keerai sambar, rice and papad for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sapanabehl/Fruit_Pachadi_edited.jpg, 12
Ingredients: black cardamom (badi elaichi),cumin powder (jeera),salt,rice,bay leaf (tej patta),cardamom (elaichi) podsseeds,ghee,coriander (dhania) leaves,green peas (matar),red chilli powder,ginger garlic paste,onion,cinnamon stick (dalchini),cumin seeds (jeera),black pepper powder,cloves (laung),coriander powder,green chillies,potato (aloo) cubes

Aloo Matar Masala Khichdi Recipe, 1 tablespoon Coriander (Dhania) Leaves - finely chopped for garnish,1 teaspoon Cumin powder (Jeera),1 inch Cinnamon Stick (Dalchini),Salt - to taste,1 teaspoon Cumin seeds (Jeera),2 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Black pepper powder,2 Green Chillies - finely chopped,1 Black cardamom (Badi Elaichi),1 cup Rice,3 Potatoes (Aloo) - cut into big cubes,1 tablespoon Ginger Garlic Paste,1 Bay leaf (tej patta),1/2 cup Green peas (Matar),2 Cloves (Laung),1 tablespoon Ghee,1/2 teaspoon Red Chilli powder,1 Onion - thinly sliced, 25, Indian, To begin making Aloo Matar Masala Khichdi Recipe, wash the rice and keep it soaked in water till you add it into the recipe.Wash, de-skin, cut the potatoes into big cubes and keep it immersed in a bowl of water until further cooking.Heat ghee in a pressure pan, add the whole spices - bay leaf, black and green cardamoms, cinnamon, cloves and let it release its flavours into the ghee.Add the cumin seeds and let it splutter.Add the sliced onions, green chilies and saute until the onions turns translucent.Drain the potatoes from water and add it to the pressure pan along with peas and saute for a minute.Add the coriander powder, cumin pepper and red chilli powder and mix well.Add the drained and soaked rice, about 5 cups of water, season with salt and bring it to a rolling boil.Close it with the pressure pan lid and cook for 4 to 5 whistles, or till done.Switch off the heat, let the pressure release on its own before opening the lid.Garnish with coriander leaves use a fork to carefully mix the khichdi.Serve the Aloo Matar Masala Khichdi Recipe along with Cauliflower & Cucumber Raita Recipe and Papad for a simple yet delightful weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Aloo_Matar_Masala_Khichdi_Recipe.jpg, 19
Ingredients: salt,green chilli,coriander (dhania) leaves,onion powder,sunflower oil the toast,curd,black pepper powder,green bell pepper (capsicum),sooji (semolina rava)

Rock Toast Recipe - Semolina Bread Toast, 2 tablespoons Coriander (Dhania) Leaves - finely chopped,1 Green Chilli - finely chopped,Sunflower Oil - for cooking the toast,Salt - to taste,1/2 cup Green Bell Pepper (Capsicum) - finely chopped,1/4 cup Onion powder - finely chopped,1/4 cup Curd (Dahi / Yogurt),1/2 cup Sooji (Semolina/ Rava),1 teaspoon Black pepper powder, 18, Indian, To begin making the Rock Toast, in a mixing bowl, combine semolina, yogurt, onion, capsicum, coriander leaves, green chilli, salt and pepper powder.Adjust the topping mixture with a little water, making sure you get a spreadable consistency.
Let it sit aside for about 5-7 minutes.
 In the meanwhile, heat a griddle on medium flame, spread some oil.Take a slice of bread, spread the semolina topping on it with a spoon and place the bread in a way that the topping is  facing  down on the griddle.Cook this on medium-high heat for about three minutes and flip.Remove from the tawa and serve hot.Serve this Rock Toast along with tomato ketchup or Dhaniya Pudina Chutney and Homemade Pomegranate Juice with Ginger Recipe, https://www.archanaskitchen.com/images/Rock_Toast_Semolina_Bread_Toast_Recipe_Spiced_With_Green_Chilli-5.jpg, 9
Ingredients: garlic cloves,water grind,salt,mustard seeds,kashmiri dry red chillies hour,water enough boiling potatoes,curry leaves,sugar,methi seeds (fenugreek seeds),cumin seeds (jeera),vinegar,potato (aloo),turmeric powder,sunflower oil

Potato Vindaloo Recipe (Spicy Goan Potato Curry), 7 Garlic - cloves,4 Shallots - peeled,2 tablespoon Sunflower Oil,1/3 cup Water - as required to grind to puree,Water - Enough for boiling potatoes,2 teaspoon Vinegar,1/4 teaspoon Methi Seeds (Fenugreek Seeds) - roasted,1 teaspoon Mustard seeds,10 Curry leaves,Salt - as needed,3 Potatoes (Aloo) - cleaned,1/2 teaspoon Sugar,1/2 teaspoon Cumin seeds (Jeera),1/4 teaspoon Turmeric powder (Haldi),12 Kashmiri dry red chillies - deseeded and soaked in hot water for 1/2 hour, 40, Goan Recipes, To begin making Potato Vindaloo Recipe first place a large sauce pan or heavy bottomed pot on the heat.Add the chopped potatoes into it, cover them with water, add a little salt and place it on the heat.
Bring it to a boil and simmer it until the potatoes are par-cooked.
They should be soft when a knife is inserted into them, but they shouldnt be mushy and give way.Strain the potatoes, reserving some boiled water separately, and keep both aside for later use.In a mixer jar add all the ingredients under "For the Vindaloo paste" list and grind them into a fine, smooth paste.Next, place a kadai on the heat, add some oil and mustard seeds to it.
Allow it to sputter, and then add curry leaves.When the curry leaves are crisp, add the vindaloo paste and saute until the raw smell goes away and oil begins to separate at the edges.Add 1/2 cup of reserved water in which the potatoes were cooked water, the boiled potatoes, check for salt and adjust as required.Cook the curry together, stirring in between until the curry thickens.
This may take 10-12 minutes.Sprinkle some sugar and stir once before switching off.
Add additional curry leaves in the end and serve hot with Vegetable Biryani and Raita or Bread., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Divya_Shivaraman_/Potato_Vindaloo.jpg, 14
Ingredients: green chillies,salt,ginger,mustard oil,coconut,fennel seeds (saunf),potato (aloo) skin,red chilli powder,dry red chilli,sugar,cinnamon stick (dalchini),cumin seeds (jeera),methi seeds (fenugreek seeds),poppy seeds,turmeric powder,cloves (laung),pointed gourd (parval)

Lu Potol Post Recipe (Lu Parwal In Poppy Seed Masala Recipe), 1 teaspoon Sugar,1 Dry Red Chilli,3 to 4 Potatoes (Aloo) - skin peeled,1 inch Cinnamon Stick (Dalchini),2 tablespoon Poppy seeds,Salt - to taste,1 teaspoon Red Chilli powder,1/2 cup Fresh coconut - grated,2 Green Chillies - finely chopped,15 Pointed gourd (Parval) - cut into wedges,1 teaspoon Fennel seeds (Saunf),1/2 inch Ginger - finely chopped,1/2 teaspoon Methi Seeds (Fenugreek Seeds),Mustard oil - as required for cooking,3 Cloves (Laung),1 teaspoon Turmeric powder (Haldi),1/2 teaspoon Cumin seeds (Jeera), 60, Bengali Recipes, We begin making Aloo Potol Posto Recipe (Aloo Parwal in Poppy Seed Masala Recipe) heat the pan with oil and roast by adding methi,cumin, fennel,cloves,cardamom, dry red chilli along with ginger, grated coconut and poppy seeds.
Fry till the aroma comes out.Cool and transfer it into a blender.
Blend it to a fine paste and keep it aside.Heat oil in a kadai and saute the parawal with turmeric powder till it turns brown and softens.Remove and keep it aside.
Keep the potatoes boiled and ready as well.
With the leftover oil temper green chilies and add the (coconut-poppy seed) masala paste.
Sprinkle the spice powders and fry till the oil comes out from the masala.Finally add the vegetables.
Add water and cook it for some more time for about 10 minutes .Serve your delicious and spicy Aloo Potol Posto (Aloo Parwal in Poppy Seed Masala) with layered Lachaa Paratha., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/sept-26/Bengali_Aloo_Potol_Posto_Recipe_Aloo_Parwal_In_Poppy_Seed_Masala-1.jpg, 17
Ingredients: tomato,salt,ginger,coriander powder,asafoetida (hing),red chilli powder,coriander (dhania) leaves,onion,cumin seeds (jeera),garlic,lotus stem,potato (aloo),turmeric powder,green chillies,garam masala powder,sunflower oil

Aloo Bhey Ki Sabzi Recipe (Potato Lotus Stem Curry), 1 teaspoons Turmeric powder (Haldi),1 cup Lotus Stem - sliced round,Sunflower Oil - for cooking,1 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Cumin seeds (Jeera),4 Garlic,4 Green Chillies,2 Onions - roughly chopped,1 inch Ginger,1/4 teaspoon Asafoetida (hing),3 Potatoes (Aloo) - peeled and diced,1/2 cup Homemade tomato puree,4 sprig Coriander (Dhania) Leaves - finely chopped,2 teaspoons Coriander Powder (Dhania),1/2 teaspoon Red Chilli powder, 45, North Indian Recipes, To begin making the Aloo Bhey Ki Sabzi Recipe, we will first prep all the various components.First of all, place the ingredients listed under “Ingredients to be made into a paste” into a blender and grind them down into a smooth paste.
Pour it into a bowl and set it aside for later.Then add 3 small tomatoes into the blender and blend them to a puree.
Pour the puree into a bowl and set that aside too.Now to make the sabzi, heat some oil in a pressure cooker.
When it is warm enough, add asafetida and cumin seeds and let them crackle.Next add the prepared onion garlic paste and saute well for 3-4 minutes until the paste turns golden-brown and the raw smell goes away.Next add the red chilli powder, turmeric and coriander powder.
Top with salt and continue to cook for 2 minutes more.At this stage, when the masalas are all cooked through, pour in the prepared tomato puree and cook for another 3-4 minutes, stirring continuously, until you see oil leaving the sides of the pan.
This is an indication that the masalas are cooked through.Now add cubed potato and lotus stem rounds, stir well and cook for 2-3 minutes.Top it up with 2 cups of water and cover the pressure.
Allow the sabzi to cook covered for 2 whistles.Turn the heat off and allow the pressure to release natural.
When the weight can be lifted and the lid comes off with ease, open the cooked and simmer the sabzi for 5 minutes.
This will allow some excess water to evaporate.
At this stage you can taste for salt and spice and adjust both accordingly.When done, take the pressure cooked off the heat, pour the sabzi into a serving bowl and serve hot with Phulkas and Pumpkin Dal Tadka, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sapana_Behl/Potato_Lotus_Stem_Curry.jpg, 16
Ingredients: tomato,wheat brown bread,salt,chaat masala powder,tomato ketchup,black pepper powder,cucumber,green chutney (coriander mint),butter

Classic Grilled Tomato Cucumber Chutney Sandwich Recipe, Salt - to sprinkle,2 Tomatoes - sliced thin into rounds,4 tablespoons Green Chutney (Coriander & Mint),Black pepper powder - to sprinkle,Chaat Masala Powder - to sprinkle,1 Cucumber - peeled and sliced into thin rounds,4 tablespoons Tomato Ketchup,2 tablespoons Butter,8 Whole Wheat Brown Bread, 15, Indian, To begin making the Classic Tomato Cucumber Chutney Sandwich with Chutney Recipe, arrange two slices of bread next to each other.Spread tomato ketchup on one slice and the Dhaniya Pudina Chutney on the other slice.
Arrange the sliced tomato & cucumber slices on one of slice.
Sprinkle some chaat masala powder, pepper powder and salt.
Close the sandwich with the other slice.Heat a grill sandwich maker, lightly spread butter on the outside and cook until  it turns golden brown, around 3-4 minutes or when the light turns off on the sandwich maker.If you don't have a sandwich maker, you can grill the sandwich on the tawa no medium heat until each one of the sides turn golden brown and crisp.
Once the Tomato Cucumber Chutney Sandwich is grilled well, place it on a platter and cut into triangles and serve.Serve the Classic Grilled Tomato Cucumber Chutney Sandwich for a quick weeknight dinner and serve it along with Indian Style Beetroot Soup Recipe and Bean Sprout & Corn Salad Recipe for a weeknight dinner, simple serve the sandwich along with a glass of Chikoo Banana Date Smoothie as an after school snack for kids., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Classic_Grilled_Tomato_Cucumber_Sandwich_With_Chutney_Recipe_.jpg, 9
Ingredients: salt,ginger,amchur (dry mango powder),mustard oil,brinjal (baingan eggsplant),red chilli powder,cloves garlic,onion,mustard greens,cumin seeds (jeera),coriander powder,garam masala powder

Baingan Sarson Ka Saag Recipe, 1 Onion - sliced,1 teaspoon Amchur (Dry Mango Powder),1 teaspoon Garam masala powder,Salt - to taste,4 cloves Garlic - finely chopped,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),3 tablespoons Mustard oil - for cooking,200 grams Mustard greens,1 inch Ginger - finely chopped,1/2 teaspoon Cumin seeds (Jeera),300 grams Small Brinjal (Baingan / Eggplant) - quartered, 25, North Indian Recipes, To begin making Baingan Sarson Ka Saag Recipe first prep all the ingredients and keep aside.
Quarter the brinjal and keep them in salted water till you use them.
Keeping them in salted water prevents discolouration of the brinjal.Wash and chop the mustard greens ( sarson ka saag) roughly and keep them aside.
Next heat oil in a deep pan or wok and once the oil has reached a smoking point reduce the heat to medium.
Add cumin seeds and let them crackle.
Then add onions, ginger and garlic and saute till the onions are cooked.Now add the drained and cut brinjal slices to the pan and saute.
Sprinkle some water, cover and cook the brinjal till its cooked through and is well roasted.This will take about 4 to 5 minutes.Once the brinjal is well roasted, softened and cooked through, add all the dry spices to the pan, chilli powder, turmeric powder, coriander powder, garam masala powder, amchur powder, salt and saute for a minute till all the brinjal is well coated with the masalas.
Finally add the chopped mustard leaves to the brinjals and cover and cook till the mustard greens are cooked through.
This will take about 3 to 4 minutes as well.Check the salt and seasonings of the Baingan Sarson Ka Saag and adjust according to taste.Once done, turn off the heat and transfer the Baingan Sarson Ka Saag to a serving bowl and serve hot.Serve Baingan Sarson Ka Saag with Phulka , Panchmel Dal and Lauki Raita for a lovely weekday lunch., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/Baingan_Sarson_Ka_Saag_Recipe_3_1600.jpg, 12
Ingredients: tomato,coriander (dhania),salt,ginger,green chilli,rice,mint leaves (pudina) fistful,ghee,fennel seeds (saunf),red chilli powder,cloves garlic,curry leaves,onion,cinnamon stick (dalchini),cloves (laung)

Chettinad Thakkali Sadam Recipe (Chettinad Style Tomato Rice), Salt - to taste,3 to 4 cloves Garlic,1 teaspoon Red Chilli powder,1 Cinnamon Stick (Dalchini),1 Green Chilli - slit,Coriander (Dhania) Leaves - small bunch,1 teaspoon Fennel seeds (Saunf),2 cups Rice - cooked,2 Tomatoes - finely chopped,Mint Leaves (Pudina) - fistful,2 Cloves (Laung),1 tablespoon Ghee,1 inch Ginger - roughly chopped,1 sprig Curry leaves,1 Onion - thinly sliced, 20, Chettinad, To begin making Chettinad Takkali Sadam Recipe, cook the rice to a fluffy texture and keep aside.Also, coarsely pound the ginger, garlic and fennel seeds using a mortar and pestle and keep aside.Heat ghee in a pan on medium flame, add the cinnamon stick and cloves and let it splutter.Add the ginger, garlic and fennel seeds mix and saute until the raw smell goes away.Add the curry leaves and sliced onions and saute until the onions turn translucent.Add the tomatoes and saute until its half cooked.Now, add the slit green chilli, red chilli powder, mint and coriander leaves and mix well.Season with salt and cook the mix until the tomatoes are well cooked and the whole mixture comes together.
This will take around 10 minutes.Now, add the cooked rice and mix it evenly using a fork.Let it simmer for 5 minutes and switch off the flame.Serve the Chettinad Takkali Sadam Recipe along with Cauliflower & Cucumber Raita Recipe (Cauliflower Yogurt Salad) for lunch or for kids lunchbox., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Chettinad_Takkali_Sadam_Recipe_Chettinad_Style_Tomato_Rice.jpg, 15
Ingredients: jasmine rice,jaggery,black peppercorns,cloves garlic,coriander (dhania) seeds,onion,cumin seeds (jeera),gawar phali (kothavarangai cluster beans),coconut oil,turmeric powder,salt,red bell pepper (capsicum),cardamom (elaichi) podsseeds,thai basil leaves,mace (javitri),red chilli powder,lemon,stalks lemongrass,coconut milk,ginger,fennel seeds (saunf),dry ginger powder,cinnamon stick (dalchini)

Thai Yellow Coconut Curry Rice Recipe, 1 Onion - diced,Thai basil leaves - for garnish,1 tablespoon Turmeric powder (Haldi),1 tablespoon Jaggery,1 teaspoon Mace (Javitri),2 teaspoons Coriander (Dhania) Seeds,Salt - to taste,1 teaspoon Cardamom (Elaichi) Pods/Seeds,2 cloves Garlic - minced,10 Gawar Phali (Kothavarangai / Cluster beans) - chopped into half,2 teaspoons Fennel seeds (Saunf),2 teaspoons Red Chilli powder,1 tablespoon Lemon juice,4 cloves Garlic,2 teaspoons Whole Black Peppercorns,1 tablespoon Cumin seeds (Jeera),2 cups Jasmine Rice,1 inch Ginger - minced,1 Red Bell pepper (Capsicum) - sliced thin,1 tablespoon Cinnamon Stick (Dalchini),2 tablespoons Coconut Oil,1 Stalks Lemongrass - fresh minced,1/2 teaspoon Salt,1 tablespoon Dry ginger powder,1 cup Coconut milk, 75, Thai, We begin making the Thai Yellow Coconut Curry Rice Recipe by boiling  milk and 1 cup of water in a sauce pan.In the meantime roast the cumin seeds, coriander seeds, fennel seeds, peppercorns and cinnamon sticks slightly.
Once that is done grind it along with the rest of the ingredients in a mixer to a smooth paste.Add this paste along with rice and bring it to a boil.
Cook till the rice till it becomes soft and cooked.
In the middle when the rice start to absorb all the moisture add the lime leaves and lemon grass.In another pan, heat oil and saute the onions,ginger, garlic, bell peppers and cluster beans .
Cook till it is soft and crunchy.Add these vegetable to the rice along with jaggery.
Give it stir and make sure the rice does not stick to the bottom of the pan.
Once the rice cooked taste for salt and season it well.At the end drizzle some lime juice and serve Serve the Thai Yellow Coconut Curry Rice Recipe as a one pot meal for a Sunday Lunch, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/8-Feb/Thai_Yellow_Coconut_Curry_Rice_Recipe-2.jpg, 23