anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,ginger,mustard oil,mooli mullangi (radish) tiny,asafoetida (hing),ajwain (carom seeds),red chilli powder,mooli ke patte (radish greens) (with stem),turmeric powder,green chillies

Punjabi radish bhurji recipe, 1/2 teaspoon Turmeric powder (Haldi),2 Green Chillies - chopped finely,Salt - to taste,2 Mooli/ Mullangi (Radish) - grated or cut into tiny pieces,1 cup Mooli Ke Patte (Radish Greens) - (with stem) chopped finely,1 teaspoon Mustard oil,1/2 teaspoon Ajwain (Carom seeds),1/4 teaspoon Asafoetida (hing),1/2 teaspoon Red Chilli powder,1/4 teaspoon Ginger - grated, 35, Punjabi, To begin making the Punjabi Mooli Ki Bhurji Recipe, wash radish and its leaves thoroughly with water.
Grate or chop radish into fine pieces.
Chop stem and leaves of radish finely.In a medium sized non-stick wok, add mustard oil and heat over medium flame.
The oil should be smoking hot.Add asafoetida and ajwain seeds.
Let it turn light brownish.Grate ginger and saute it for about 2 minutes.
Add chopped green chilies.Now, add the chopped radish, leaves and stems to the wok.
Cook them with the lid covered until the leaves are wilted.Add turmeric powder, red chilli powder, and salt to the wok.
Stir them to combine well and cook until radish pieces are cooked well.Punjabi Mooli Ki Bhurji is the best way to include such healthy leaves in your diet and it serves as the best side dish along with Dal Makhani and Tawa Paratha., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/KarthikaKrishnan/Punjabi_Mooli_Ki_Bhurji.jpg, 10
Ingredients: tomato,salt,coriander (dhania),ginger,asafoetida (hing),red chilli powder,curd,green chickpeas,badi (wadi),coriander powder,turmeric powder,sunflower oil

Punjabi Wadi Choliya Ki Sabzi Recipe, 1 teaspoon Turmeric powder (Haldi),1 cup Curd (Dahi / Yogurt),Salt - to taste,300 grams Fresh green chickpeas,1 inch Ginger - grated,1 teaspoon Red Chilli powder,2 teaspoon Coriander Powder (Dhania),Sunflower Oil - to cook,Coriander (Dhania) Leaves - small bunch,1/4 teaspoon Asafoetida (hing),1/4 cup Badi (wadi) - lightly crushed,1/4 cup Homemade tomato puree, 40, Punjabi, To begin making the Punjabi Wadi Choliya Ki Sabzi Recipe, heat 1/2 tablespoon of oil in a heavy bottomed pan.
Add the crushed urad dal wadi to the oil and sauté on low heat till they become crisp and golden.
Take care not to burn them.
Once done, remove the fried wadis to a bowl and keep aside.Heat a teaspoon of oil in the same pan.
Add the tomato purée, ginger, asafoetida, turmeric powder, coriander powder and red chili powder.
Sauté and cook on medium heat for 3-4 minutes until the tomato puree is thick.Now add the Hara Choliya (Green Chickpeas) and crisp wadi to the pan.Toss well and add 2 cups of water, salt and bring the Choliya Wadi Sabzi to a brisk boil.
Once it comes to a brisk boil, turn the heat to low, cover with a lid and cook till water is reduced to half and hara Choliya is tender and cooked.Stir in the yogurt and simmer for another minute.
Once done, check the salt and spice levels and adjust to suit your taste.
Turn off the heat and transfer to a serving bowl.
Stir in the chopped coriander leaves and serve.Serve the Punjabi Wadi Choliya Ki Sabzi along with a bowl of rice, papad, and achar for a wholesome weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sonal_Gupta/Punjabi_Wadi_Chholiya_ki_Sabzi.jpg, 12
Ingredients: coriander (dhania) leaves,salt,green chilli,cumin powder,red chilli powder,radish take,hung curd

Mooli Raita Recipe - Radish Raita Recipe, 2 cups Hung Curd, 1/4 tsp red chilli powder, 1 tsp cumin powder, 2 radish - take cas, salt - as per taste, 1 green coriander - little, 1 green chilli - finely chopped, 35, Indian, Prepare all the ingredients to make radish raita.
Now pour yogurt in a bowl and beat well.
Now add radish, red chilli powder, cumin powder, green chili, green coriander, salt and mix.
Serve.
Serve Radish Raita Recipe along with Paneer Butter Masala and Phulka for your dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Raitas/Mooli_Raita_Recipe_Spiced_Yogurt_Salad_with_Radish-1-2.jpg, 7
Ingredients: sunflower seeds,salt,raisins,baby spinach,lemon,apple cored,black pepper powder,dijon mustard,walnuts,sunflower oil

Spinach, Apple and Walnut Salad Recipe, 1 tablespoon Lemon juice,1 Apple - cored and cut into thin slices,1/4 teaspoon Black pepper powder,Salt - to taste,1 tablespoon Dijon Mustard,4 tablespoons Sunflower Oil,2 tablespoons Sunflower seeds,1/2 cup Walnuts - roughly chopped,2 tablespoons Honey,3 cups Baby spinach,1/2 cup Raisins, 10, Continental, To begin making the Spinach, Apple and Walnut Salad recipe, we will firstly make the Honey Mustard dressing.In a mason jar or any bottle with a tight fitting lid, add all the ingredients of the dressing.
Close the lid tightly and shake the bottle to blend the dressing well.The next step is to make a salad.
In a large salad bowl, toss together spinach, walnuts, raisins and apples slices.
Drizzle with the honey-mustard dressing, toss to coat evenly and serve immediately.Serve Spinach, Apple and Walnut Salad along with Minestrone Soup for a weekday dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Curryandvanilla/Spinach_Apple_and_Walnuts_Salad.jpg, 10
Ingredients: cashew nuts,coconut,mustard seeds,red chilli powder,curry leaves,dry red chilli,garlic,cumin seeds (jeera),bhindi (lady fingerokra),chana dal (bengal gram dal),sunflower oil

Bhindi With Cashews and Coconut Sabzi Recipe, 1 Dry Red Chilli,1/2 teaspoon Mustard seeds,4 Garlic,8 Cashew nuts,1-1/2 tablespoon Sunflower Oil,1-1/2 tablespoon Fresh coconut - grated,1/2 kg Bhindi (Lady Finger/Okra) - cut to bite size,1/2 teaspoon Chana dal (Bengal Gram Dal),2 teaspoon Red Chilli powder,1/2 teaspoon Cumin seeds (Jeera),Curry leaves - few, 35, South Indian Recipes, To make Bhindi with Cashews & Coconut Sabzi Recipe, cut ladies finger into small pieces.
Get prep with the other ingredients as well.Take a pan/kadai, add oil, mustard, cumin seeds, channa dhal, dry red chili and garlic.
Let it get fried.Add cashew nuts and cook until they are lightly browned, this would take about 1 -2 minutes only.
Do not make it completely brown.Add bhindi, turmeric, chili powder, salt & curry leaves.Keep mixing and cook until okra/bhindi are fried well.At this stage, add fresh coconut, mix well and immediately switch off gas.Serve Bhindi with Cashews & Coconut Sabzi Recipe with rasam., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Neeru_Srikanth/Ladies_finger_with_Cashews__Coconut.jpg, 11
Ingredients: salt,ginger,ghee,cardamom (elaichi) podsseeds,fennel seeds (saunf),ajwain (carom seeds),cloves garlic,dry red chillies,onion,cinnamon stick (dalchini),mutton bless,black pepper powder,cloves (laung),mint leaves (pudina),turmeric powder,green chillies,chana dal (bengal gram dal) fro

Mutton Shami Kebab Recipe, 1/2 teaspoon Turmeric powder (Haldi),4 Dry Red Chillies,1 tablespoon Black pepper powder,Salt - to taste,1 inch Cinnamon Stick (Dalchini),5 Cardamom (Elaichi) Pods/Seeds,2 Green Chillies - finely chopped,1 Onion - finely chopped,1/2 cup Mint Leaves (Pudina) - finely chopped,1 teaspoon Ajwain (Carom seeds),1 teaspoon Fennel seeds (Saunf),2 tablespoons Ghee,1 cup Chana dal (Bengal Gram Dal) - soaked fro 4 hours,10 cloves Garlic,1 inch Ginger - roughly chopped,4 Cloves (Laung),500 grams Mutton - boneless and washed, 145, North Indian Recipes, To begin making the Mutton Shami Kebab recipe, into a preheated pressure cooker add ghee, dry red chillies, ajwain, fennel seeds, cardamoms, black peppercorns, cloves, cinnamon, garlic cloves and ginger.Saute for a few seconds and then add the boneless and washed mutton.
Saute and sear the meat for about 5 minutes.
Once done add the chana dal, turmeric powder, salt to taste and just enough water till the ingredients are immersed completely in water.Pressure cook the mutton and dal for 5 to 6 whistles.
Turn the heat to low and simmer for about 3 to 4 minutes.
Allow the pressure to release naturally and then open the pressure cooker.
If there is any moisture in the pressure cooker then turn on the heat and keep stirring until the moisture is evaporated.Once done turn off the heat and allow the shami kebab mixture to cool.Attach the chopping blade to the food processor.
Add the cooled Shami Kebab Mixture to the jar and grind into a coarse paste.
Once done into the same jar add the onions, green chillies, and mint leaves.
Pulse to combine all the ingredients.Transfer the pulsed Shami Kebab mixture into a bowl and shape into rounds.
Place the Shami kababs into a preheated pan.
Drizzle ghee over the Mutton Shami Kebabs and shallow fry until golden brown on both sides.
Transfer the Mutton Shami Kebabs into a serving plate and serve hot.
Serve Mutton Shami Kebabs as an appetizer for parties along with Dhaniya Pudina Chutney and your guests will absolutely love it., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Mutton_Shami_Kebab_Video_Recipe_9_1600.jpg, 17
Ingredients: tomato,salt,arhar dal (split toor dal),coconut,mustard seeds,jaggery,tamarind mixed water,coriander (dhania) seeds,onion,dry red chillies,spinach leaves (palak) malabar,cloves garlic pound,turmeric powder,sunflower oil

Konkan Style Vali Bhajji Ambat Recipe-Spiced Malabar Spinach Dal, 1 tablespoon Coriander (Dhania) Seeds - roasted,Sunflower Oil - for cooking,Salt - to taste,1 teaspoon Jaggery - powdered,1/2 cup Fresh coconut - grated,30 grams Tamarind - mixed with water,4-5 Dry Red Chillies,1 Onion - finely chopped,1 teaspoon Mustard seeds,4 cloves Garlic - pound,2 cups Spinach Leaves (Palak) - Malabar,1 teaspoon Turmeric powder (Haldi),1 Tomato - chopped,1/2 cup Arhar dal (Split Toor Dal), 55, Konkan, We begin making the Vali Bhajji Ambat Recipe by heating a nonstick pan and roasting the coriander seeds, dry red chilies, and coconut.
Keep it aside to cool down.
Then grind it in a blender to a coarse paste.Clean the spinach leaves and chop them along with the stem.
In a pressure cooker, saute the onions and add the tamarind water and the tur dal along with spinach and tomato till it is done for about 3 whistles.
Once done release the pressure naturally.Once done, using a muddler, muddle the dal and other ingredients to a coarse curry.
You can add some water in order to adjust seasoning.Heat a thick bottomed pan, add the ground paste and the dal  mixture.
Adjust the consistency again and check for the seasoning.
Add the jaggery to the dal once it starts boiling.In order to do the tempering take a small skillet and add oil, once it is heated then add the mustard seeds and garlic, then pour it onto the dal mixture.Serve your Vali Bhajji Ambat Recipe with some steamed rice or Phulka and end it with Paal Payasam Recipe to make your meal complete., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/oct-17/Vali_Bhajji_Ambat_Recipe_Konkan_Style_Spiced_Malabar_Spinach_Dal_Recipe-1.jpg, 14
Ingredients: baking powder,wheat flour,salt,coriander (dhania) leaves,milk,baking soda,curd,garlic ground paste,flour (maida),butter

Garlic Naan Without Yeast Recipe, 2 tablespoons Coriander (Dhania) Leaves - finely chopped,1-1/2 tablespoon Garlic - ground to paste,Salt - to taste,1/2 teaspoon Baking powder,2 tablespoons Butter - melted,1/2 cup Milk,4 tablespoons Curd (Dahi / Yogurt),1 cup Whole Wheat Flour,1/2 teaspoon Baking soda,1 cup All Purpose Flour (Maida) - (more for dusting), 60, North Indian Recipes, To begin making the Garlic Naan Without Yeast recipe, mix all the ingredients except 1/2 teaspoon garlic and butter in a mixing bowl.Make a soft dough out of it and keep it aside to rest for 1/2 an hour.Mix the butter and the remaining garlic in an another bowl.
Now take a small portion of dough, dust it with all purpose flour and roll it in the shape of naan with the help of rolling pin.With the help of water wet one side of the naan.
Take a normal tava and put the wet side on it.When little bubbles appear on it.
Turn the pan upside down and let it cook on simmer gas.About after 1 minute its fully cooked.
Take it on a plate, apply butter and garlic combination on it and serve hot.Serve Garlic Naan Without Yeast along with Dal Makhani and Vegetable Malai Kofta for a delicious weekend dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Riya/GARLIC_NAAN_WITHOUT_YEAST.jpg, 10
Ingredients: coconut plus rolling,ghee grease palms when rolling ladoos,rose water,pistachios ground,condensed milk

Coconut Ladoo Stuffed With Pistachios Recipe, 1 tablespoon Rose water - optional,2 tablespoons Pistachios - ground,Ghee - to grease palms when rolling ladoos,1 cup Condensed Milk,1 cup Dessicated Coconut - plus a few more tablespoons for rolling, 40, Indian, To begin making the Coconut Ladoo Stuffed With Pistachios, firstly grind the pistachios into a fine powder, place it in a bowl and set it aside for later use.Next, in a non stick pan, pour the condensed milk and desiccated coconut.
Turn the heat down to low and cook it, stirring continuously.In about 5 minutes (or less, sometimes) the mixture will begin to turn thick almost like a dough.
If you are adding in the rose syrup, now is the time.Once the mixture reaches dough like consistency, you can stop cooking it.
Add rose syrup and mix uniformly.Take the mixture off the heat and let it rest for until cools down a bit and is easier to handle with your bare palms.Grease your palm well with ghee or butter.
Pinch a lemon sized coconut ladoo dough mixture and press it well between your palms and then roll it into a rough round ladoo.Flatten the ladoo dough slightly and make an depression in the center with your thumb.
Add a teaspoon of ground pistachios to the centre.Roll once again, encasing the ground pistachio inside the coconut laddoo, into perfect rounds.Finally, roll the ladoo in desiccated coconut and set it aside.
Repeat until you have used up all the coconut ladoo dough.Serve them immediately or store the laddoos in an airtight box in the fridge for about 2-3 days.Serve Coconut Ladoo Stuffed With Pistachios along with Sabudana Khatti Meethi Namkeen when you have guests over during the festive season, or as an evening snack along with Masala Chai., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Instant_Pistachios_Stuffed_Coconut_Ladoo.jpg, 5
Ingredients: baking powder,wheat flour,salt,fruits apples,curd,vanilla,maple syrup,eggs flax meal eggs replacer,sunflower oil

Whole Wheat Buttermilk Vanilla Waffles Recipe, 1 teaspoon Baking powder,1 teaspoon Vanilla Extract,1/4 teaspoon Salt,2 Whole Eggs - well beaten or Flax meal Egg Replacer,Fresh fruits - or apples for serving,1 tablespoon Sunflower Oil,1/2 cup Curd (Dahi / Yogurt),1 cup Whole Wheat Flour,Maple syrup - for serving, 40, Continental, To begin making the Whole Wheat Buttermilk Vanilla Waffles Recipe, stir together the wheat flour, baking powder and salt.Add eggs (or the flax eggs), yogurt, vanilla extract, and oil and whisk until well blended.
You should have a thick batter that coats well on the back of a spoon.Pour a ladleful of batter into the waffle maker and cook until the waffles are browned and crisp.Serve these Whole Wheat Buttermilk Vanilla Waffles for breakfast topped with butter, maple syrup and some fruits along with Banana Almond & Prunes Smoothie, or in the kids' snack box., https://www.archanaskitchen.com/images/archanaskitchen/World_Breakfast/Whole_Wheat_Buttermilk_Vanilla_Waffles-5.jpg, 9
Ingredients: tomato,salt,avocados ripe,del monte corn kernels,black peppercorns ground,cloves garlic,conchiglie pasta,virgin olive oil,parsley leaves,lemon

Avocado Parsley Pasta Salad Recipe, 1/3 cup Extra Virgin Olive Oil,1 cup Tomatoes - chopped,2 cloves Garlic,Salt - to taste,1/2 cup Del Monte Whole Corn Kernels - drained and rinsed,Whole Black Peppercorns - freshly ground,375 grams Conchiglie Pasta,2 Avocados - ripe,2 tablespoons Lemon juice - freshly squeezed,1/2 cup Parsley leaves, 30, Italian Recipes, To prepare Avocado Parsley Pasta Salad Recipe, halve the avocados, de seed and peel them to obtain a pulp.Boil pasta in enough water and a pinch of salt for 8-10 minutes, drain and keep aside.I used canned corn kernels but you can always take the packaged ones and boil them till they are soft and tender.
Add pasta, tomatoes and Corn kernels together in a bowl.In a blender add avocado pulp, along with a few cloves of garlic and parsley.Pulse in a blender to form a smooth paste.Once it is pulsed, sprinkle some salt and pepper .Squeeze in some lemon juice and olive oil and give it a once last mix.Mix this paste with the pasta mixture evenly.
Serve Avocado Parsley Pasta Salad Recipe along with Tangy Lime And Salmon Recipe and Blueberry and Lemon Iced Tea for a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Anshu_Pande/Avocado_Parsley_Pasta.jpg, 10
Ingredients: salt,hung curd (greek yogurt),stalks spring onion (bulb greens),purple cabbage,tabasco original sauce,potato (aloo),red chilli flakes,apple,lemon,walnuts,dried oregano

Coleslaw Salad on Sliced Apple Recipe, 1 Potato (Aloo) - boiled,1/4 cup Hung Curd (Greek Yogurt),2 tablespoon Red Chilli flakes,2 tablespoon Honey,5 Stalks Spring Onion (Bulb & Greens) - chopped,1 tablespoon Tabasco Original - Hot Sauce,Salt - to taste,1/2 cup Purple cabbage - finely chopped,1 Apple,10 Walnuts - crushed,1 Lemon - juice extracted,1 teaspoon Dried oregano, 20, Continental, To begin making the Coleslaw Salad on Sliced Apple Recipe, we will first make the coleslaw  and keep it ready.In a mixing bowl, add hung yogurt, squeeze lemon juice, a pinch of salt and whisk well till it combines and becomes nice and creamy.Add chopped cabbage leaves, boiled potato, drizzle honey,  chopped walnuts, dried herbs and tobacco sauce to the whisked yogurt and mix well to combine.
Check for salt and add if required.
Keep it aside.
Refrigerate till you serve the salad.Cut the apples into thin roundels and soak them in ice water, so that it stays fresh and crispy.When you are going to assemble the Coleslaw Salad on Sliced Apple, place one apple slice on a serving platter and top it up with a tablespoon of coleslaw and garnish it with some chopped spring onions and serve.Serve the Coleslaw Salad on Sliced Apple Recipe along with Penne Pasta Recipe in Spinach Basil Pesto Sauce and Cheese Garlic Bread Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Coleslaw_Salad_on_Apple_Sliced_Recipe_.jpg, 11
Ingredients: salt,coriander (dhania) leaves,green chilli,mustard seeds,asafoetida (hing),red chilli powder,water,ginger garlic paste,curd,colocasia root (arbi),onion,coriander powder,turmeric powder,sunflower oil

Arbi Ka Saag Recipe, Salt - as required,1 Green Chilli - finely chopped,1/2 teaspoon Mustard seeds,1/2 teaspoon Turmeric powder (Haldi),Water - as required,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),Coriander (Dhania) Leaves - Few sprigs,1 Onion - finely chopped,250 grams Colocasia root (Arbi) - boiled and peeled,1 tablespoon Ginger Garlic Paste,1/4 teaspoon Asafoetida (hing),1/2 cup Curd (Dahi / Yogurt),Sunflower Oil - as required, 20, North Indian Recipes, To begin making the Arbi Ka Saag recipe, firstly cut the boiled arbi into round shape.
Keep it aside.Heat oil in a wok/kadhai.
Add mustard seeds and asafoetida into the pan.
Let it cook till the mustard seeds crackle.Once it crackles, add the ginger garlic paste, green chillies and let it cook for about 2 to 3 minutes.After 2 to 3 minutes, add in the finely chopped onions.
Let it cook till the onion becomes soft and translucent.
Add all the masala including red chilis powder, turmeric powder, coriander powder and salt into the pan.
Let it cook for 4 to 5 minutes.Meanwhile, add water into the curd and whisk well.
Add the boiled Karbi and mix everything properly.Turn the flame low, pour the curd into the pan and stir continuously.
Cover the lid and let it cook for about 8 to 10 minutes.After 8 to 10 minutes, switch off the flame and garnish it with the chopped coriander.Serve Arbi Ka Saag with Boondi Raita and Phulkas or Steamed rice for a weekday lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Arbi_ki_sabji_1600.jpg, 14
Ingredients: cumin powder (jeera),lettuce leaves,parangikai pumpkin,coriander (dhania) leaves,black peppercorns ground,cloves garlic,virgin olive oil,kabuli chana (white chickpeas),onion,black pepper powder,red onion,salt,tahini,beetroot,kabuli chana (white chickpeas) until tender,cauliflower (gobi),garlic,lemon,green olives,dry red chillies chilli powder,sun dried tomato,parsley leaves,mooli mullangi (radish) a,coriander powder

Waffled Falafels and Vegetables Recipe, 1 teaspoon Coriander Powder (Dhania),2 teaspoons Lemon juice,1/2 teaspoon Whole Black Peppercorns - freshly ground,2 tablespoons Parsley leaves - chopped,8 Sun Dried Tomatoes - soaked in hot water for 10 minutes,1 Red onion - halved and coarsely sliced,1/2 teaspoon Cumin powder (Jeera),1 tablespoon Extra Virgin Olive Oil,1/2 cup Kabuli Chana (White Chickpeas) - soaked overnight and cooked until tender,Salt - to taste,Black pepper powder - to taste,1/2 cup Kabuli Chana (White Chickpeas) - soaked overnight,1 tablespoon Lemon juice,1/4 cup Beetroot - diced and blanched,1 Onion - finely diced,1 tablespoon Tahini,Lettuce leaves - as required,2 tablespoons Coriander (Dhania) Leaves - chopped,1 Cauliflower (gobi) - cleaned and cut into florets,2 Dry Red Chillies - or 1/2 teaspoon chilli powder,2 cloves Garlic - finely minced,1/2 Garlic,Mooli/ Mullangi (Radish) - A few thinly sliced,2 cups Kaddu (Parangikai/ Pumpkin) - diced into1 inch pieces,Green olives - A few, 55, Mediterranean, To cook the Waffled Falafel and Vegetables Recipe, bring all the ingredients together and keep them ready.Roast Cauliflower and Pumpkin in a 200 degree preheated oven for 20 mins or until roasted (flip once in between).Mix Salad leaves, onions, radish, olives, beets and set aside.Whisk together olive oil, lemon juice, salt and cracked pepper using a fork in a small bowl and drizzle on the salad just before serving.In a small bowl add Tahini, garlic, lemon juice, salt and pepper.
Whisk until the mixture is homogeneous.Squeeze out the excess water from the sundried tomatoes in hot water (Skip this step if using lemon juice instead).In a food processor, add overnight soaked chickpeas along with soaked and cooked chickpeas, prepared sun-dried tomatoes (or lemon juice), cumin powder, coriander powder, red chillies (or chilli powder), salt, lemon juice, pepper and process into a coarse mixture.To this mixture add the chopped coriander, parsley, chopped onion and minced garlic and gently bring everything together.Set this mixture aside for half an hour so that the chickpeas soak in all the flavours.Now heat the greased waffle iron and make a ball (slightly bigger than a lemon) from the prepared chickpea mixture and press to make the waffled falafel.Plate the waffle with roast vegetable salad and sauce dressing (Tahini dressing can be substituted with beaten yoghurt).
Serve this Waffled Falafel and Vegetables with a lemon wedge for an added tang.Serve Waffled Falafels and Vegetables along with Mediterranean Cucumber Salad for a weekend dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Waffled_Falafels_and_vegetables.jpg, 24