anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,ginger,coriander (dhania) leaves,chana masala powder,green peas (matar),cloves garlic,red chilli powder,onion,soybeans (whole soya dal) (soya ),coriander powder,turmeric powder,green chillies,garam masala powder,sunflower oil

Spicy Soya Bhurji Recipe - North Indian Soya Matar Bhurji, 1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Chana Masala Powder,4 cloves Garlic,Salt - to taste,1 Tomato - finely chopped,1 teaspoon Coriander Powder (Dhania),1 cup Soybeans (Whole Soya dal) - (Soya chunks),1 teaspoon Red Chilli powder,2 Green Chillies - finely chopped,1 Onion - finely chopped,1/2 teaspoon Garam masala powder,1/4 cup Coriander (Dhania) Leaves - finely chopped,1/2 cup Green peas (Matar) - steamed,1 teaspoon Sunflower Oil,2 inch Ginger - roughly chopped, 25, North Indian Recipes, To begin making the Spicy Soya Bhurji Recipe, soak the dried soya chunks in hot water for 5 minutes, so it becomes soft.
Squeeze and blend into a semi chunky pieces using a mixer grinder.
Keep it aside.Heat oil in a heavy bottomed pan, add the onions, ginger and garlic and saute until the onions turn golden in colour.Add in the tomatoes, green chillies and cook until the tomatoes soften.Add the turmeric powder, coriander powder, red chilli powder, chole masala powder, garam masala powder and mix well.Now, add the prepared soya bhurji into the pan, steamed green peas, mix well, sprinkle some water and close it with a lid and cook the Spicy Soya Bhurji for 5 minutes until all the masalas are well absorbed.Remove the lid and increase the heat so the liquid in the Spicy Soya Bhurji vaporizes and it gets a bit dry.Once done, switch off the heat, garnish the Spicy Soya Bhurji with coriander leaves and serve hot.
 Check the salt and spices and adjust accordingly.Serve the Spicy Soya Bhurji Recipe along with Tawa Paratha, Punjabi Kadhi with Methi and Carrot Cucumber Tomato Salad for a wholesome lunch or dinner.You can also serve Soya Chunks Bhurji along with Panchmel Dal and Phulka for a weekday meal.
To add extra nutrition, add a bowl of Curd and Satvik Carrot Sprout Salad to your meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Soya_Chunks_Burji_Recipe.jpg, 15
Ingredients: salt,enos fruit salt,kashmiri red chilli powder,bay leaf (tej patta),ghee,ajwain (carom seeds),red chilli powder,cloves garlic,gram flour (besan),curry leaves,dry red chilli,coriander (dhania) seeds,cumin seeds (jeera),coriander powder,turmeric powder,curd sour

Bihari Style Kadhi Bari Recipe, 1/2 teaspoon Turmeric powder (Haldi),5 cloves Garlic - chopped,1/4 teaspoon Enos fruit salt,2 Dry Red Chilli,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1 cup Curd (Dahi / Yogurt) - sour,2 teaspoons Ghee,1/4 teaspoon Kashmiri Red Chilli Powder,1 cup Gram flour (besan),1/2 teaspoon Ajwain (Carom seeds),1 teaspoon Coriander (Dhania) Seeds,1 Bay leaf (tej patta),1 sprig Curry leaves,3 tablespoons Gram flour (besan),1/2 teaspoon Cumin seeds (Jeera), 40, Bihari, To begin making Bihari Style Kadhi Bari Recipe we start with making the bari's.
To make the bari, mix the besan, red chilli powder, coriander powder, cumin seeds, ajwain seeds,turmeric powder, eno and salt in a mixing bowl.Add enough water to make a thick batter.
Whisk this mixture vigorously for few minutes to make the mixture light.
Heat a paniyaram pan on medium heat, brush each cavity with oil, pour a spoon full of the prepared bari batter into each cavity.
Pour a few drops of oil around and let it cook for 3 minutes.Flip over and cook the other side of the bari's, once cooked take it out in a bowl and finish making bari's with the leftover batter.
The baris should be golden brown in colour on the outside.Next, we will make the kadhi.
Take a big bowl mix the curd, besan and turmeric, make a thin lump free mixture by adding 3 cups of water.Heat oil a heavy bottomed pan.
Add bay leaf, coriander seeds and let it splutter.
Add the prepared curd and besan mixture, whisk well to avoid the lumps, add more water if the mixture becomes too thick.Let the kadhi simmer for 5 minutes, until the raw smell of the besan goes away.
Ensure you keep whisking the khadi so it becomes smooth and does not look curdled.Season the Kadhi with salt, add the prepared baris and simmer for another 10 minutes.Heat ghee in a pan over medium heat; add the mustard cumin seeds, garlic, chillies and chilli powder.
Saute for a few seconds and pour it over the Khadi BariOnce done, switch off the heat and let the baris soak up the kadhi and become soft before serving.Serve the Kadhi Bari with Steamed Rice, Phulkas and Bharma Baingan for a simple yet delicious weekend lunch., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/Bihari_Style_Kadhi_Bari_Recipe_3_1600.jpg, 16
Ingredients: tomato,salt,tamarind water,mustard seeds,bottle gourd (lauki) cubes,asafoetida (hing),horse gram dal (kollu kulith) sprouted,carrot,pearl onion (sambar onion),curry leaves,dry red chillies,gingelly oil,turmeric powder,sambar powder

Sprouted Kollu Sambar Recipe - Horse Gram Sambar With Vegetables, 1/2 teaspoon Turmeric powder (Haldi),4 Dry Red Chillies,1 teaspoon Gingelly oil,2 sprig Curry leaves,Salt - to taste,1 cup Tamarind Water,1 teaspoon Mustard seeds,1 cup Carrot (Gajjar) - cut into 1/2 inch sticks,1 cup Bottle gourd (lauki) - cut into 1/2 inch cubes,1 cups Horse Gram Dal (Kollu/ Kulith) - soaked and sprouted,2 teaspoons Sambar Powder,1/4 teaspoon Asafoetida (hing),1 Tomato - chopped,10 Pearl onions (Sambar Onions) - halved, 30, South Indian Recipes, To begin making Sprouted Kollu Sambar Recipe first add the sprouted kollu dal in a pressure cooker with three cups of water and pressure cook for 6 whistles.
Turn off the heat.Open the pressure cooker after the pressure has released naturally and mash the horse gram dal a little.
Remove the dal into a bowl and keep aside.In the same pressure cooker add carrots, bottle gourd, tamarind water, sambar powder, sambar onions, turmeric powder, tomato, salt to taste and pressure cook everything for two whistles.
Release the pressure immediately.Add the cooked sprouted Kollu dal to the cooked vegetable and tamarind mix and bring the Kollu Sambar to a brisk boil.
 Check the salt and spices and adjust according to your taste at this stage.Next heat oil in a tempering pan and add mustard seeds, dry red chillies and allow the  mustard seeds to crackle.
Next add asafoetida and curry leaves and pour it into the Sprouted Kollu Sambar.
Transfer the Sprouted Kollu Sambar into serving bowl and serve hot.Serve Sprouted Kollu Sambar Recipe with Rice With Quinoa, Gawar Phali Methi Ki Sabzi and Carrot Cucumber Tomato Salad for a healthy diabetic friendly meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/Kollu_Sambar_recipe_Horsegram_Sambar_with_vegetables_4_1600.jpg, 14
Ingredients: tomato,green chilli,mustard oil,coriander (dhania) leaves,puffed rice,chaat masala powder,red chilli powder,onion,lemon,peanuts (moongphali),black salt white salt,potato (aloo)

Sukha Bhel Recipe With Boiled Peanuts - Peanut Bhel Chaat, 1 Green Chilli - finely chopped,3 cups Puffed rice,1 Tomato - finely chopped,1 teaspoon Lemon juice,1 cup Raw Peanuts (Moongphali),2 Potatoes (Aloo),1/4 teaspoon Red Chilli powder,1 Onion - finely chopped,2 teaspoons Mustard oil,2 teaspoons Chaat Masala Powder,3 tablespoons Coriander (Dhania) Leaves - finely chopped,Black Salt (Kala Namak) - to taste or white salt, 30, Indian, To begin making the Sukha Bhel Recipe  With Boiled Peanuts, first prep all the ingredients and keep them ready.Cook the moongphali or peanuts in the pressure cooker along with salt and 1 cup of water for a couple of whistles.
After a couple of whistles turn off the heat and let the pressure release naturally.
Once done open the cooker and strain the peanuts.
Allow to cool and keep aside.Add the potatoes into a pressure cooker along with 1 cup of water and pressure cooker for 3 to 4 whistles.
Allow the pressure to release naturally.
Once done peel the potato and dice them up.
Keep aside.Cool the potatoes and peanuts completely before making the bhel.In a mixing bowl, add puffed rice, onion, tomato, green chillies, potatoes, mustard oil, red chilli powder, chaat masala powder, lemon juice and black salt.
Mix everything well.Divide the dry bhel in serving bowls and top with boiled peanuts and coriander leaves and serve.Serve the Sukha Bhel Recipe With Boiled Peanuts along with Spiced Chutney Sandwich and a cup of Masala Chai for your evening snacks.
You can also pack in your snack box to munch in during your working hours., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Dry_Bhel_with_Boiled_Peanuts.jpg, 12
Ingredients: tomato,salt,kasundi mustard sauce,masoor dal dried,spinach,bay leaf (tej patta),virgin olive oil,cloves garlic,onion,vinegar,goat cheese,black pepper powder

Warm Red Lentil Salad With Goat Cheese Recipe, Salt - to taste,1 teaspoon Kasundi mustard sauce,1/4 cup Spinach - chopped,2 cloves Garlic - roughly chopped,1 teaspoon Vinegar,1/4 cup Tomatoes - chopped,1 Bay leaf (tej patta),1/2 cup Onion - chopped,2 teaspoon Black pepper powder - freshly crushed,1/4 cup Extra Virgin Olive Oil,1 cup Masoor Dal (Whole) - dried,1/4 cup Goat Cheese - crumbled, 25, Indian, To begin making the Warm Red Lentil Salad With Goat Cheese  recipe, firstly take a bowl and add the lentils.
Wash it twice or thrice and then strain the water.Take a pressure cooker and add the washed lentils.
Add the required water and a bay leaf.
Close the cooker and pressure cook it till the lentils become tender yet firm enough to retain shape.
While the lentil is getting cooked, chop the vegetables and keep them aside.The next step is to prepare the dressing.
Take a bowl and add olive oil, vinegar, mustard paste, garlic, required salt and pepper powder.
 Mix everything properly using a spoon.Once the lentils are cooked, strain the water and keep them aside to cool down a bit.
One the lentils cool down, combine everything in a bowl including lentils, vegetables and dressing except the goat cheese.
Toss everything well.Just before serving, add the crumbled goat cheese.
Enjoy warm red lentil salad with goat cheese.Serve Warm Red Lentil Salad With Goat Cheese on its own for a healthy dinner or along with your light meal of Smoked Vegetarian Spanish Rice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/Warm_Red_Lentil_salad_with_Goats_Cheese.jpg, 12
Ingredients: salt,ginger,cardamom (elaichi) podsseeds,black pepper corns,cinnamon stick,jaggery,cloves garlic,dry red chillies,onion,cumin seeds (jeera),vinegar,tamarind paste,turmeric powder,cloves (laung)

Goan Stuffed Masala Recipe, 1 Onion - sliced,8 cloves Garlic,1/2 teaspoon Turmeric powder (Haldi),1 tablespoon Tamarind Paste,1 Cinnamon stick,2 tablespoon Vinegar,Salt - to taste,2 Cardamom (Elaichi) Pods/Seeds,10 Dry Red Chillies,1 inch Ginger,1/2 teaspoon Black pepper corns,1 teaspoon Jaggery,1/2 teaspoon Cumin seeds (Jeera),4 Cloves (Laung), 35, Goan Recipes, To begin making Recheado Masala Recipe first soak the red chilies, cloves, cinnamon, cumin seeds, black peppercorns, cardamom pods, ginger and garlic in vinegar for at least 4 to 5 hours.Heat a pan add a teaspoon of oil and roast the onions until soft and become lightly caramelized.
Keep aside to cool.Once the red chillies along with the spices are soaked well, grind them together along with the caramelized onions, jaggery, salt and turmeric powder to make a smooth paste.
Once done check the salt and adjust according to taste.
The Recheado Masala is now ready.Use Recheado Masala Recipe to make Goan Style Recheado Bangdo or Recheado Chicken Naan Wraps., https://www.archanaskitchen.com/images/archanaskitchen/Homemade_Goan_Recheado_masala_Recipe_9_1_1600.jpg, 14
Ingredients: ghee,sugar,cardamom powder (elaichi),sweet potato,mixed nuts

Shakarkandi Ka Halwa Recipe (Sweet Potato Halwa), 1 tablespoon Sugar,1 teaspoon Cardamom Powder (Elaichi),1 tablespoon Ghee,2 Sweet Potato - grated,1/2 cup Mixed nuts - chopped, 30, North Indian Recipes, To begin making Shakarkandi Ka Halwa Recipe(Sweet Potato Halwa), in a plate, peel and grate the sweet potatoes.
Place a Kadai on medium heat.
Add ghee to it.
Once the ghee is warm, add grated sweet potato and saute till the sweet potato softens.
Add sugar, cardamom powder and nuts, mix well, keep stirring and cook the Halwa for 2-3 minutes.
Keep a few chopped nuts for garnishing.Turn off the heat, transfer into a serving bowl, garnish with nuts.Serve Shakarkandi Ka Halwa Recipe hot for breakfast or pack it for kids snack box, or alternatively serve it as healthy dessert., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/hem_lata_srivastava/shakrkandi_ka_halwa_sweet_potato_halwa.jpg, 5
Ingredients: tomato,salt,cumin powder (jeera),arhar dal (split toor dal),ginger,chana dal (bengal gram dal),green chilli,ghee,red chilli powder,cloves garlic,white urad dal (split),cinnamon stick (dalchini),onion,cardamom powder (elaichi),kasuri methi (dried fenugreek leaves),coriander powder,turmeric powder,cloves (laung)

Bengali Style Dimer Torka Recipe (Egg Tadka Dal Recipe), Ghee - for cooking,1/2 teaspoon Turmeric powder (Haldi),1/4 cup Chana dal (Bengal Gram Dal),1 teaspoon Cumin powder (Jeera),4 cloves Garlic,1 inch Ginger - chopped,1 inch Cinnamon Stick (Dalchini),Salt - to taste,1 tablespoon Kasuri Methi (Dried Fenugreek Leaves),1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 Onion - chopped,1 Cardamom Powder (Elaichi),1 Green Chilli - slit,2 Cloves (Laung),2 Tomatoes - chopped,2 tablespoon White Urad Dal (Split),1/2 cup Arhar dal (Split Toor Dal), 60, Bengali Recipes, To begin making the Bengali Style Dimer Torka Recipe, pressure cook the dal with 1/4 teaspoon turmeric powder, salt, and 3 cups water.
Pressure cook the dals for about 5 whistle.In the meantime, add all the ingredients that are needed to be ground.
Keep it aside.Heat a kadai with oil, add cinnamon stick, cardamom pods and cloves.
Allow the aroma to be released for a few seconds.Add chopped onions and green chillies and saute until they soften.
Add in the ground onions paste and stir fry till the raw smell of the onions goes away.Add chopped tomatoes and sprinkle with salt and saute till the tomatoes become soft.
Add all the spice powders and give it a stir.Saute until the oil oozes out from the side.
Add in the cooked dal and give it a stir and check for salt.
If it is too thick, add a little water and adjust the consistency while cooking on low heat.Heat another pan, add some oil, break in the eggs and scramble them and cook until the scrambled eggs are cooked.Once done, add the scrambled egg over the top of the dal and serve.Serve the Bengali Style Dimer Torka Recipe can be served along with roti, phulka, or kulcha along with a fresh raita., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Bengali_Style_Dimer_Torka_Recipe_Egg_Tadka_Dal_Recipe_.jpg, 18
Ingredients: salt,yellow moong dal (split),coconut,mustard seeds,red amaranth leaves,black peppercorns,curry leaves,white urad dal (split),coconut oil,turmeric powder,cumin (jeera) seeds

Milagu Keerai Poricha Kootu Recipe - Palak And Moong Dal Kootu, 1 teaspoon White Urad Dal (Split),1 sprig Curry leaves - roughly torn,Salt - to taste,1 teaspoon Cumin (Jeera) seeds,1/2 cup Fresh coconut - grated,1 teaspoon Mustard seeds,300 grams Red Amaranth Leaves - washed and finely chopped,1 tablespoon Whole Black Peppercorns,1 teaspoon Coconut Oil,1 teaspoon Turmeric powder (Haldi),1 cup Yellow Moong Dal (Split), 50, South Indian Recipes, To begin making the Milagu Keerai Poricha Kootu Recipe, into a pressure cooker, add the amaranth, a pinch of salt along with 2 tablespoons of water.
Cover the cooker and pressure cook for about a whistle and turn off the heat.Place the cooker under running water to release the pressure immediately.
This process is important to not over cook the amaranth and keep its colour.
Open the lid of the cooker and keep aside.The next step is to make the dal.
Add the moong dal to the pressure cooker along with, turmeric powder, salt and 2 cups of water, .
Cover the cooker and pressure cook the moong dal for 4 whistles and turn off the heat.Allow the pressure to release naturally.
Once the pressure gets released, open the cooker and give a stir or a light whisk.Now, we will proceed to make the Keerai Poricha Kootu recipe.Into the mixer jar, add the cumin seeds and black pepper corn and the freshly grated coconut.
Add 1/4 cup of water and blend to make a coarse paste.Stir in the cooked keerai/amaranth into the cooked dal.
Add the ground kootu masala into the moong dal and keerai mixture and stir well.
Check the salt and adjust taste accordingly and bring to a brisk boil.
The final step is to make the tadka or the seasoning.
Heat the oil in a pan over medium heat.
Add the mustard seeds, cumin seeds and urad dal.Allow them to crackle and the dal to turn golden brown.
Finally add the curry leaves and turn off the heat.Add the seasoning mixture to the Keerai Kootu and stir well.
Place the Keerai Kootu, which is still in the pressure cooker and give it a brisk boil.
You can optionally add a tablespoon of ghee or butter to enhance the taste.Once done, transfer the Milagu Keerai Poricha Kootu to a serving bowl and serve hot.Serve Milagu Keerai Poricha Kootu for your South Indian lunch along with steamed rice or Brown Rice, Thakkali Rasam Recipe  and Urulaikizhangu Roast.
You can also make this for an Indian dinner and serve it along with Phulkas and Boondi Raita., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/admin/Keerai_Poricha_Kootu_Recipe_13_1600.jpg, 11
Ingredients: salt,cumin powder (jeera),black salt,kashmiri red chilli powder,methi leaves (fenugreek leaves),chaat masala powder,water,curd,garlic,sunflower oil

Garlic Methi Raita Recipe, Water - as required,Salt - to taste,1 cup Methi Leaves (Fenugreek Leaves) - fresh and finely chopped,1 cup Curd (Dahi / Yogurt) - whisked,Black Salt (Kala Namak) - to taste,4 Garlic - chopped,1/2 tablespoon Chaat Masala Powder,1 tablespoon Sunflower Oil,2 Garlic - chopped,1/4 tablespoon Kashmiri Red Chilli Powder,1 teaspoon Sunflower Oil,1/2 tablespoon Cumin powder (Jeera), 25, Indian, To begin making the Methi Raita With Garlic recipe, heat oil in a pan on medium flame, add the cumin seeds and let it sizzle.To this add chopped garlic and saute till they turn golden in colour and the raw smell of the garlic goes away.Add chopped methi and saute it on high flame.Now add salt to taste, and cook until the methi leaves wilt down.Once methi is cooked, turn off the heat and keep it aside to cool it down.In a mixing bowl, combine the yogurt  along with cumin powder, chaat masala, black salt and cooked and cooled methi mixture.Add some water if you would like to adjust the Methi Raita consistency.Serve Methi Raita With Garlic along with Rajasthani Gatte Ki Sabzi and Phulkas for a weekday meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Methi_raita_recipe-1.jpg, 10
Ingredients: salt,cumin powder (jeera),cloves garlic,red chilli flakes,kabuli chana (white chickpeas),onion,broccoli,dried oregano,tortillas

Chickpea and Broccoli Quesadilla Recipe, 4 tablespoons Fresh cream,1 teaspoon Cumin powder (Jeera),2 Tortillas,Salt - to taste,1 Onion - chopped,1 teaspoon Red Chilli flakes,1 cup Broccoli - cut into small pieces,1 cup Kabuli Chana (White Chickpeas) - soaked and boiled,4 cloves Garlic - chopped,1 teaspoon Dried oregano, 40, Mexican, To begin making the Chickpea and Broccoli Quesadilla Recipe, pressure cook the boiled chickpeas in a pressure cooker with 2 cups of water for 6-8 whistle.
Once done allow the pressure to release naturally.
Add the boiled chickpea into a blender and blitz it into a coarse mixture and keep it aside.Heat a sauce pan with oil, add onions and garlic, sauté until they soften.
Add in the ground chickpeas and broccoli and stir fry them for 5 minutes.Add in the spice powder and seasoning and mix well.
Saute for another 5 minutes until the spice powders are cooked.
Switch off the heat and mix cream into the stuffing and coat it well.
The filling is now ready for the Chickpea & Broccoli Quesadilla.We will move onto making the tortillas by clicking on our recipe link.Our next step is to grill the Quesadillas.
Preheat a cast iron skillet while we fill and prepare the quesadillas.Spread butter or low-fat spray on one side of the large tortilla.
With heat on medium, place the buttered side down on the skillet.Spoon over some filling over one-half of the tortilla, leaving about 1/2 an inch space from the edge.
Sprinkle some grated cheese over this filling.Fold over the empty half of the tortilla, covering the filling, making a semi-circular quesadilla.Heat this side until the bottom-surface develops deep golden-brown spots and the cheese melts.
This would take about 2 to three minutes.
Press down the Quesadilla so the cheese melts.Once the bottom has turned golden and crisp, flip the Quesadilla over carefully and allow the other side to brown up.
Once done, transfer to the serving plate.Using a pizza cutter or a knife, cut to form triangular portions of the quesadilla.Serve the Chickpea and Broccoli Quesadilla along with salsa and sour curd by the side with a bowl nachos as an accompaniment.
It can also be had with a bowl of Couscous Salad with Raw Mangoes., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Chickpea_and_Broccoli_Quesadilla_Recipe_.jpg, 9
Ingredients: coconut,ghee,jaggery,avarekalu lilva beans skin,cardamom powder (elaichi),sooji (semolina rava)

Avarakalu Rawa Laddu Recipe - No field beans semolina, 1 cup Jaggery,1/2 cup Dessicated Coconut - grated,1 1/2 cups Sooji (Semolina/ Rava),1 teaspoon Cardamom Powder (Elaichi),2 tablespoons Ghee,1/2 cup Avarekalu / Lilva Beans - soaked and skin removed, 55, Karnataka, We begin making the Averekaalu Rava Laddu Recipe (Field Beans Semolina Balls Recipe) by soaking the averekaalu in water for about 1 hour and remove the peel.If you want to cut down this process you can pressure cook it just before the first whistle comes and drain the water so that it become easy to remove the skin.Heat a kadai and dry roasting the semolina till it is golden brown.
Remove and keep it aside.Then in the same roast the desiccated coconut till it is golden brown and keep it aside.In the same kadai add ghee, roasted rava, and coconut and cardamom powder and peeled avarekalu combine them and roast in the medium flame for 2 minutes.In another pan add jaggery and 2 tablespoon of water and make the jaggery solution till it thickens and sticks to your finger.Then add the jaggery syrup to the rava mixture and combine well.
Allow it to cool for 1 minutes and make balls by applying some oil or water on to your palm.
Be careful as it will be quite hot.Serve the Averekaalu Rava Laddu Recipe (Field Beans Semolina Balls Recipe) as a dessert after your Lunch meal or just eat as a snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Averekallu_Rava_Laddu_Recipe_Field_Beans_Semolina_Balls_Recipe.jpg, 6
Ingredients: salt,green chilli,coriander,chaat masala powder,peanuts,carrot,chakundar,lemon,black pepper powder,cucumber

Beetroot, Carrot and Cucumber Salad Recipe - Beetroot, Carrot & Cucumber Salad with Peanuts Recipe,  4 tbsp peanuts,2 Chakundar - Tighten, 1 tsp Black pepper powder, 1 green chilli - chop, salt - as per taste, 4 sprig coriander - chop, 1 tsp chaat masala powder, 1 cucumber - cut out the seeds, 2 carrots - Tighten, 1 tsp lemon juice, 30, North Indian Recipes, To make Chakundar, Carrot and Cucumber salad recipe, prepare all the ingredients first.
In a mixing bowl, add chakundar, carrot, cucumber, peanuts, green chillies, coriander leaves, lemon juice, black pepper powder, chaat masala powder, salt and mix well.
Remove and serve in a bowl.
Serve the Chakundar, Carrot and Cucumber Salad recipe with punchy lentils, gourd elder greens and phulka., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/10-oct/Beetroot_Carrot_Cucumber_Salad_With_Peanuts-7.jpg, 10