anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,black cardamom (badi elaichi),cumin powder (jeera),ginger,salt,mustard oil,bay leaf (tej patta),asafoetida (hing),coriander (dhania) leaves,red chilli powder,cloves garlic,curd,onion,cinnamon stick (dalchini),jackfruit (kathal),coriander powder,potato (aloo),garam masala powder

Kathal Masaledar Sabzi Recipe - Jackfruit Masala Sabzi, 1/2 teaspoon Cumin powder (Jeera),300 grams Jackfruit Raw (Kathal),Salt - as per your taste,2 teaspoons Coriander Powder (Dhania),1 inch Cinnamon Stick (Dalchini),Coriander (Dhania) Leaves - for garnish,4 cloves Garlic - finely chopped,1/4 cup Curd (Dahi / Yogurt),1/2 teaspoon Garam masala powder,2 Black cardamom (Badi Elaichi),1 Bay leaf (tej patta),1/4 teaspoon Asafoetida (hing),1/2 cup Homemade tomato puree,1 inch Ginger - finely chopped,2 Onions - thinly sliced,3 Potatoes (Aloo),1/2 teaspoon Red Chilli powder,1 tablespoon Mustard oil, 50, North Indian Recipes, To begin making the Kathal Masala Sabzi Recipe, let us first cut the raw jackfruit.
In order to do that we have to first grease our hands and the knife that is going to be used with oil.
This important tip ensures that the hands don't get sticky from the natural fruit latex/sap present in the fruit and makes the cutting process hassle-free.Once cut keep aside in a bowl of water with salt so that the cut Kathal pieces do not become brown.
Meanwhile in a bowl, add curd, tomato puree, turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala powder.
Pour some water to it and stir well to combine.In a small pressure cooker, add 1 tablespoon of oil.
Once the oil is hot, add hing/asafoetida to it.Next add finely chopped onions garlic, ginger and saute until the onions brown up.
Once done add in cinnamon stick and black cardamom and stir the spices well into the onions.
Now add the prepared curd masala in the cooker.Add the tomato puree, the kathal/raw jackfruit and aloo/potato to the masala, add salt as per taste and stir well to combine.Add 1 cup of water, cover the pressure cooker and cook the Kathal Masala Sabzi for 3 to 4 whistles and turn off the heat.
Allow the pressure to release naturally.
Once the pressure has released, turn off the heat.
Open the cooker, add in the chopped coriander leaves and mix, check the salt and spices and adjust accordingly.Transfer to a serving bowl and serve hot.Serve Kathal Masala Sabzi Recipe along with Phulkas or even Jeera Rice along with a Carrot Salad and a bowl of curd for a complete and simple Sunday lunch.For an Indian Diabetic meal, serve this Kathal Masala Sabzi Recipe along with Masala Jowar Methi Roti Recipe and Kollu Pachadi Recipe for a full meal.
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Ingredients: tomato,salt,pav bhaji masala,cumin powder (jeera),boiled eggs,green chilli,coriander (dhania) leaves,red chilli powder,cloves garlic,onion,cumin seeds (jeera),coriander powder,eggs,turmeric powder,butter

Delicious Breakfast Anda Ghotala Recipe With Butter Pav, 1 Green Chilli - finely chopped,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin powder (Jeera),Salt - to sprinkle,Salt - to taste,1 teaspoon Butter,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),2 tablespoons Pav bhaji masala,2 Onions - finely chopped,6 cloves Garlic - finely chopped,Pav bhaji masala - to sprinkle,Coriander (Dhania) Leaves - finely chopped,2 Tomatoes - finely chopped,4 Boiled egg - cut into medium sized pieces,2 tablespoons Butter,1/2 teaspoon Cumin seeds (Jeera),4 Whole Eggs, 45, North Indian Recipes, To begin making the Anda Ghotala Recipe, melt butter in a preheated pan.To the melted butter, add the cumin seeds and once they begin to sizzle, add in the garlic and saute for a few seconds until their aroma wafts in the air.
Next, into the pan, add the onions along with the green chillies.
Cook the onions until they turn into a lovely golden colour.
This will take about 4-6 minutes on medium heat, stirring occasionally.
Once the onions have reached the desired golden colour, add the salt, turmeric powder, red chilli powder, coriander powder and cumin powder.
Stir in the chopped tomatoes, sprinkle some water and cover and allow the tomatoes to become mushy.
Cook the tomatoes for about 3-4 minutes, then open the lid and using a potato masher, mash the onion-tomato mixture well.
To further season this mixture, add the pav bhaji masala and mix well.
Break three eggs, in a bowl and gradually add them to the onion- tomato base on medium high heat.
Mix vigorously to scramble the eggs in the onion tomato masala.Once the eggs are well scrambled, add the chopped boiled eggs and mix until well combined.
Check the salt and adjust to taste accordingly.Turn off the heat and transfer the Anda Ghotala into a serving platter and set aside.
To make the Fried eggHeat a small omelette pan with the butter, grease the entire pan with butter.
Break an egg in a bowl, and then carefully add it to the hot greased pan.
Sprinkle some salt, pav bhaji masala and coriander leaves.
Cook for about 2-3 minutes, until the egg white is cooked and the yolk is just about firm.
Now gradually slide the fried egg on to the platter that has the anda ghotala.
Make the remaining fried eggs the similar way and serve it over the individual portions of the Anda Ghotala.
Serve Anda Ghotala Recipe as a brunch along with Homemade Whole Wheat Pav Recipe / Ladi Pav and Masala Soda Shikanji Recipe for a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Anda_Gotala_Recipe_14_1600.jpg, 15
Ingredients: salt,mustard oil,asafoetida (hing),punjabi style mango pickle,coriander (dhania) leaves,jaggery,red chilli powder,cloves garlic,dry red chillies,onion,cumin seeds (jeera),potato (aloo),turmeric powder,garam masala powder

Achari Aloo Sabzi Recipe - Potatoes In Spicy Pickle Masala, 1 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1 Onion - chopped,2 teaspoons Mustard oil,4 Potatoes (Aloo) - peeled and diced,2 Dry Red Chillies,4 tablespoons Punjabi style mango pickle,1/2 teaspoon Asafoetida (hing),3 cloves Garlic - chopped,1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Jaggery,2 teaspoons Coriander (Dhania) Leaves - chopped, 30, North Indian Recipes, To begin making the Achari Aloo Sabzi Recipe, first step is to prepare all the ingredients.
We are going to make this sabzi in a single pot in the electric pressure cooker.Turn the electric pressure cooker on and change the mode to Saute Mode and allow the pressure cooker to preheat for 2 to 3 minutes.Once the pan is preheated, add the oil, cumin seeds, asafoetida, red chillies and allow them to crackle.
Add the garlic and onions and saute until the onions soften.Now that the onions are soft, add the dry masalas - red chili powder, turmeric powder, garam masala powder and salt.
Mix well.
Once the raw smell of maslas go away, add the pickle, jaggery and give it a good stir.
At this stage, add the potatoes and saute until everything is mixed well.
Sprinkle a tablespoon of water into the electric pressure cooker.Cover the electric pressure cooker and change the mode to manual and set the cooking time to 25 minutes.Allow the Achari Aloo Sabzi to cook until the electric pressure cooker gets into the keep warm mode.Once done and the pressure has released, open the pressure cooker, stir in the coriander leaves and give it a stir.
Check the taste and adjust accordingly.Serve Achari Aloo Sabzi Recipe along with Phulka, Punjabi Dal Tadka and Kachumber Salad for a simple weeknight dinner or a comforting weekend lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Achari_Aloo_Sabzi_in_Electric_Pressure_Cooker-1_1600.jpg, 14
Ingredients: tomato,salt,amchur (dry mango powder),paneer,spinach leaves (palak),red chilli powder,cloves garlic,onion,cumin seeds (jeera),green chillies,butter,garam masala powder,sunflower oil

Palak Paneer Bhurji Recipe -Spiced Cottage Cheese Scramble With Spinach Recipe, Sunflower Oil - for cooking,2 teaspoon Garam masala powder,Salt - to taste,1 Tomato - finely chopped,50 grams Spinach Leaves (Palak) - finely chopped,2 Green Chillies - finely chopped,1 Onion - finely chopped,2 cloves Garlic - finely chopped,1 tablespoon Butter,200 grams Paneer (Homemade Cottage Cheese) - crumbled,2 teaspoon Red Chilli powder,1/2 teaspoon Cumin seeds (Jeera),2 teaspoon Amchur (Dry Mango Powder), 45, North Indian Recipes, To begin making the Palak Paneer Bhurji recipe, first prep all the ingredients and make the homemade paneer by following the link.Heat oil in a heavy bottomed pan on medium heat.
Add the cumin seeds and allow it to crackle.Once the cumin seeds have crackled add the ginger , garlic , green chili and onion fry till it turns light brown.
And add tomatoes, saute till they have softened and the most of the moisture is evaporated.Now add the spinach and saute until the spinach is cooked.Once the spinach is cooked add the spice powders and the crumbled paneer.Add a dollop of butter and saute the ingredients until well combined and simmer for about 3 to 4 minutes for the flavors to seep into the Paneer Bhurji.Once done, turn off the heat and serve the Spinach Paneer Bhurji along with Homemade Whole Wheat Bread toast and Muskmelon (Kharbuj) Juice for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/oct-6/Palak_Paneer_Bhurji_Recipe_Spice_Cottage_Cheese_Scramble_Serve_with_Toasted_Pav-2.jpg, 13
Ingredients: salt,bok choy,spring onion (bulb greens),cloves garlic,dark soy sauce,red chilli sauce,button mushrooms,lotus stem,cabbage (patta gobi muttaikose),sunflower oil

Fujian Style Green Vegetables Stir Fry Recipe, 1 tablespoon Dark soy sauce,2 sprig Spring Onion (Bulb & Greens) - chopped,Sunflower Oil - for cooking,5 cloves Garlic - sliced thinly,1 Bok Choy - sliced big,Salt - to taste,1 cup Cabbage (Patta Gobi/ Muttaikose) - thinly sliced,1 Lotus Stem - thinly sliced,1 cup Button mushrooms - cut into quarters,1 teaspoon Red Chilli sauce,1 tablespoon Honey, 25, Chinese, We begin making the Fujian Style Green Vegetables Stir Fry Recipe by heating the flat bottomed skillet with oil, add sliced garlic and saute for few seconds.Then add all the vegetables and saute till it is cooked, you can add some salt and water and cover it so that cooking takes place much faster.Once the vegetables are cooked add the remaining ingredients to make the sauce.
Give it one last stir-fry and sprinkle some chopped spring onions.Serve the Fujian Style Green Vegetables Stir Fry with Sichuan style Fried Rice to enjoy your Lunch meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Fujian_Style_Green_Vegetables_Stir_Fry_Recipe.jpg, 10
Ingredients: tomato,salt,ginger,parangikai pumpkin,coriander (dhania) leaves,red chilli powder,cloves garlic,onion,badi (wadi),cumin seeds (jeera),coriander powder,turmeric powder,green chillies,sunflower oil

Petha Wadi Sabzi Recipe, 1 tablespoon Red Chilli powder,Salt - to taste,1 teaspoon Cumin seeds (Jeera),2 cups Badi (wadi),4 cloves Garlic - finely chopped,4 Green Chillies - slit,1 teaspoon Coriander Powder (Dhania),2 Onions - finely chopped,1 cup Kaddu (Parangikai/ Pumpkin),1/2 inch Ginger - finely chopped,1 tablespoon Sunflower Oil,2 Tomatoes - finely chopped,1/4 teaspoon Turmeric powder (Haldi),Coriander (Dhania) Leaves - a few, 65, North Indian Recipes, To begin making Petha Wadi Sabzi Recipe, in a pan heat oil.
Add cumin seeds to hot oil and allow it to crackle.Once the cumin seeds have crackled add finely chopped onions and saute until translucent.
Add  ginger, garlic and saute for a few seconds till the aromas come through.Once done add finely chopped tomatoes and cook until tomatoes turn mushy.After the tomatoes are mushy and cooked add the spice powders, red chilli powder, coriander powder, turmeric powder along with salt, mix well to combine.Add diced pumpkin, wadis and mix.
Saute for 3 to 5 minutes.Add 1/2 to 3/4 cup water to the Petha Wadi Sabzi, cover and cook until pumpkin is cooked.
Let the water evaporate and the sabzi come together.Turn off stove and transfer the sabzi to serving bowl.
Garnish Petha Wadi Sabzi with coriander leaves.Serve Petha Wadi Sabzi Recipe with Homemade Butter Naan, Kashmiri Style Paneer Masala and Kachumber Salad Recipe With Cucumber, Onion & Tomatoes for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/jyothir/Petha_Wadi_Sabzi.jpg, 14
Ingredients: tomato,black cardamom (badi elaichi),salt,green chilli,ghee,milk,red chilli powder,dry ginger powder,cinnamon stick (dalchini),cumin seeds (jeera),rajma (large kidney beans),ginger julienne,black urad dal,cloves (laung),garam masala powder

Jain Style Dal Makhani Recipe, 2 Tomatoes - pureed,1 Green Chilli - finely chopped,3/4 cup Black Urad Dal (Whole),2 teaspoon Dry ginger powder,1 inch Cinnamon Stick (Dalchini),1 teaspoon Garam masala powder,1 teaspoon Cumin seeds (Jeera),Salt - to taste,1 teaspoon Red Chilli powder,2 tablespoons Fresh cream,1 cup Milk - low fat (optional),2 Black cardamom (Badi Elaichi),2 tablespoons Ghee,1 inch Ginger - cut to julienne (optional),3 Cloves (Laung),1/4 cup Rajma (Large Kidney Beans), 40, North Indian Recipes, To begin making the Jain Style Dal Makhani Recipe, wash and soak the whole urad dal and rajma overnight.Pressure cook the soaked dals in 2 to 3 cups of water for 4 to 5 whistles and simmer for 10 minutes; slightly mash the dals and keep aside.In the meantime, puree the tomatoes using a mixer grinder and keep aside.Heat ghee in a wok/kadhai on medium flame, add the cinnamon stick, cloves, black cardamom and let it release its aroma into the ghee.Add the cumin seeds and let it crackle.Once the cumin seeds have crackled add the tomato puree, green chillies and cook for 2 minutes.Once the tomatoes have cooked add the spice powders including red chilli, garam masala, dry ginger powder and cook until the ghee floats on top.Now, add the cooked dals, season with salt, add water to your desired consistency and simmer for 10 to 15 minutes.At this stage you can even add the milk and let the dal boil.Once the Dal Makhani reaches your desired consistency, switch off the flame.
Transfer Dal Makhani to a serving bowl and garnish with ginger julienne and cream.
Serve the Jain Style Dal Makhani recipe along with tawa parathas and kachumber salad for the weeknight dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/27-june/Jain_Style_Dal_Makhini_Recipe_no_onion_and_no_garlic-7215.jpg, 15
Ingredients: tomato,coriander (dhania),salt,ginger,bay leaf (tej patta),ghee,red chilli powder,cloves garlic using mortar pestle,dry ginger powder,onion,rajma (large kidney beans),black pepper powder,coriander powder,turmeric powder,garam masala powder

Adraki Rajma Masala Recipe - Rajma Masala Recipe, 2 Tomatoes - pureed,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Dry ginger powder,Salt - to taste,2 teaspoon Black pepper powder,1 teaspoon Red Chilli powder,2 cups Rajma (Large Kidney Beans) - soaked for 8 hours,1/2 teaspoon Garam masala powder,1 Onion - finely chopped,2 teaspoon Coriander Powder (Dhania),2 inch Ginger - finely chopped,2 cloves Garlic - pounded using a mortar and pestle,1 tablespoon Ghee,1 Bay leaf (tej patta),Coriander (Dhania) Leaves - Small bunch, 320, Bihari, To begin making Adraki Rajma Masala Recipe, wash and soak the rajma overnight.
Pressure cook with enough water for 6 whistles, turn the heat to low and cook for another 15 to 20 minutes.Turn off the heat and allow the pressure to release naturally.Heat ghee in a heavy bottomed pan, add the bay leaf.Add the chopped onion, ginger and garlic and saute until the onion turns golden.Add the tomato puree and cook until the masala is cooked well.
This will take 3 to 4 minutes.Now, add the coriander, turmeric, red chilli powders, garam masala, dry ginger, pepper powder and saute until the ghee separates out.
This will take 2 minutes.Add the boiled rajma, enough water to your desired consistency, season with salt and let the Adraki Rajma Masala simmer for 10 to 15 minutes.Once the Adraki Rajma Masala thickens a bit, garnish with coriander leaves and switch off the heat.
Check the salt and spices and adjust to suit your taste.Serve the Adraki Rajma Masala along with Phulkas or with Steamed Rice, Lauki Raita and Carrot Cucumber Tomato Salad With Lemon and Coriander Recipe for the weekday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Bihari_Rajma_Masala_Recipe_Red_Kidney_Beans_Cooked_in_Dry_Ginger_and_Pepper_Gravy.jpg, 15
Ingredients: salt,muesli,cocoa powder,nendra pazham banana (ripe) angles,butter

Muesli Banana Fritters Recipe, Butter - as required,1/4 cup Honey,2 Nendra Pazham Banana (Ripe) - sliced in rounds or long angles,1/4 teaspoon Salt,1 cup Muesli,2 tablespoon Cocoa Powder, 20, Continental, To begin making the Muesli Banana Fritters Recipe into a bowl add the muesli, honey, cocoa powder into a bowl.Slice the bananas.
Heat a flat skillet or a grill pan,and grease the pan with some butter.
Dip the bananas in the muesli mix and place it on the skillet, cook on a medium heat until both sides are golden brown and crispy.Once done transfer the Muesli Banana Fritters onto a serving plate and serve.Serve the Muesli Banana Fritters Recipe as a dessert with Tender Coconut Ice Cream Recipe and a drizzle of date syrup on top., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Muesli_Banana_Fritters_With_Whole_Wheat_Recipe.jpg, 5
Ingredients: salt,corn flour,hung curd (greek yogurt),nutmeg powder,raisins,vanilla,brown sugar (demerara sugar),flour (maida),butter,cinnamon powder (dalchini)

Canadian Egg Free Butter Tart Recipe (Eggless), 1/2 cup Hung Curd (Greek Yogurt),1 teaspoon Vanilla Extract,1/4 cup Brown Sugar (Demerara Sugar),1/2 cups Raisins,2 1/2 cup All Purpose Flour (Maida),1/2 teaspoon Salt,2 teaspoon Corn flour,1/4 cup Butter - softened,1/4 teaspoon Nutmeg powder,1/2 teaspoon Cinnamon Powder (Dalchini),230 grams Butter - cut into small pieces, 95, Continental, To begin making the Canadian Egg Free Butter Tart Recipe (Eggless), preheat oven to 250 C.
Grease muffin pans with butter to bake the egg free butter tarts.Cut the butter into small cubes.
Add salt into the flour and then add butter into it.
Mix it by hand till the flour blends well with the butter.
Add a teaspoon of cold water at a time and knead it into a smooth butter pastry dough.Wrap the dough with a plastic cling cover and refrigerate it for 30 minutes.
To make the filling, take the raisins in a bowl and soak it with hot water.
Keep it soaked for atleast 30 minutes.
Drain out the excess water and keep aside.Combine yogurt, butter and corn flour in a medium size mixing bowl .
Stir and mix with a wooden spatula till it forms a homogeneous mixture.Add sugar, vanilla extract, cinnamon and nutmeg into the butter mixture.
Stir and mix well till it forms a smooth creamy mixture.
Drain the raisins and add it to the butter and yogurt mixture.After 30 minutes, take out the pastry dough.
Then roll out on a lightly floured surface and cut 4-inch (approximately) circles, fit dough circles into muffin cups and set aside in fridge for another 15 minutes.
Take out the butter pastry shells are chilled and divide the butter, yogurt and raisin mixture equally into all cavities.
Bake the Canadian Egg Free Butter Tart in the preheated oven for 15-20 minutes or until the filling is lightly browned and bubbling and the tart crust is golden.
If you love a gooey filling, bake for 15 minutes and if you like a bit firm, then bake completely for 20 minutes.Once done, remove the Canadian Egg Free Butter Tarts from the oven and allow it to rest for about 10 minutes.
Run a butter knife around the outer edges of the butter tart, remove it from the pan and allow it to cool completely on wire racks and serve.Serve the Canadian Egg Free Butter Tart along with a ice cream for a delicious dessert for the party., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Antara_Navin/Eggless_Butter_Tarts.jpg, 10
Ingredients: salt,orange,mustard sauce,carrot spiralized noodles,virgin olive oil,apple cored spiralized noodles,orange juice,lemon,black pepper powder,mint leaves (pudina),beetroot spiralized noodles,sesame seeds (til seeds),walnuts

Beet Carrot and Apple Salad in Orange Mustard Vinaigrette Recipe, 1 tablespoon Lemon juice,1/4 teaspoon Black pepper powder,2 tablespoons Fresh orange juice,Salt - to taste,5 Mint Leaves (Pudina),1 tablespoon Mustard sauce,1 Beetroot - spiralized to thin noodles,2 tablespoons Extra Virgin Olive Oil,6 Walnuts,1 Apple - cored and spiralized to thin noodles,1/2 teaspoon Orange Zest (Rind),1 Carrot (Gajjar) - spiralized to thin noodles,1 teaspoon Sesame seeds (Til seeds) - toasted, 15, Continental, To begin making Beet Carrot and Apple Salad in Orange Mustard Vinaigrette Recipe, wash, peel the skin of beetroot and make spiralized noodles and keep aside.Likewise, make the spiralized noodles of carrot and apple and keep aside.Now, take a small bowl and whisk together all the ingredients listed in the vinaigrette till viscous and keep aside.Take a big bowl, add the spiralized beet, carrot, apple, add the prepared vinaigrette.Place a portion of the salad on the serving plate, garnish with walnuts, mint leaves and toasted sesame.Serve the Beet Carrot and Apple Salad in Orange Mustard Vinaigrette Recipe for light dinner on its own or with a Roasted Tomato and Pumpkin soup for a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Beet_Carrot_and_Apple_Salad_in_Orange_Mustard_Vinaigrette_Recipe.jpg, 13
Ingredients: salt,vegetable stock,avocados ripened,sour,coriander (dhania) leaves,corn flour tortilla,virgin olive oil,jalapenos green chillies,black peppercorns,white vinegar,sugar,garlic,onion,lemon

Guacamole Soup Recipe - Spiced Avocado Soup, 1 tablespoon Extra Virgin Olive Oil,5-6 Pickled Jalapenos - pickled or 2 long green chillies,1/2 teaspoon Whole Black Peppercorns - crushed as needed,1/2 cup Coriander (Dhania) Leaves - chopped,Salt - to taste,1 pinch Salt,Corn flour tortilla - as needed,5-6 cups Vegetable stock,2 teaspoons Sugar,3 Avocados - ripened,1/2 tablespoon Lemon juice,1 teaspoon Garlic - minced,1/2 cup Onion - chopped,2-3 tablespoons Sour cream,1 Onion - cut into rings,4 tablespoons White vinegar, 25, Mexican, To prepare this easy and quick Guacamole Soup (Spiced Avocado Soup Recipe), get ready with all the ingredients mentioned.In a small mixing bowl, add vinegar, sugar, salt and the sliced onion rings, cover and keep aside.
Let it marinate for an hour before topping on the soup.In a large saucepan, heat oil and then add garlic and onions, sauté it until transparent, now add the stock and bring it to a boil, and simmer for 3-4 minutes.Pit the avocado and scoop out the flesh and add it to the saucepan along with coriander, jalapenos, lemon juice, and salt.
Blend this into the smooth mixture using an immersion blender, alternately let this mixture cool completely and blend it to smooth in a regular blender.Cook on a gentle heat until warm.Add freshly crushed pepper and serve Guacamole Soup (Spiced Avocado Soup Recipe) with pickled onions, sour cream, and corn tortilla and Mexican Vegetable Nachos Recipe to make a perfect appetizer or evening indulgence., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Guacamole_soup.jpg, 14