anandhuvasudev/southindiandish huggingface dataset:
Ingredients: cashew nuts,salt,ginger,green chilli,asafoetida (hing),mustard seeds,water,curd,curry leaves,polenta,white urad dal (split),broccoli,sooji (semolina rava),enos fruit salt,sunflower oil

Broccoli Rava Idli Recipe, 1 cup Curd (Dahi / Yogurt),1 teaspoon White Urad Dal (Split),Salt - to taste,1 inch Ginger - finely chopped,1/2 cup Water,1 teaspoon Mustard seeds,1/2 cup Polenta,1/2 teaspoon Enos fruit salt,1 sprig Curry leaves,2 Green Chilli - chopped,1/4 teaspoon Asafoetida (hing),1 teaspoon Sunflower Oil,2 tablespoon Cashew nuts,1/2 cup Sooji (Semolina/ Rava),1 cup Broccoli - grated, 30, South Indian Recipes, To begin making the Broccoli Rava Idli Recipe in a pan roast the corn rawa and the sooji rava on a preheated pan on low heat till the rava emits a nice aroma.
This will take about three minutes.Once done keep the rava aside in a big bowl to cool.Now in a pan add oil and let it heat.
Once the oil is hot add mustard seeds, asafoetida, urad dal and saute till the dal turns golden brown in colour.
Once the dal is golden brown in colour add the cashews, green chillies and the curry leaves and ginger.
saute till the cashews turn golden brown in colour.Once done add the grated broccoli, salt to taste and stir to combine.
Saute for a few more seconds till the broccoli turns a bright green colour and turn off the heat.
Keep aside to cool.
Add curd to the cooled down rava mixture and half a cup of water, salt to taste and keep aside for 15 minutes.After fifteen minutes add the broccoli mixture to the curd and rawa mixture and stir to combine.
Now add Enos fruit salt and whisk well.If the Broccoli Rava Idli batter is too thick add little water to make a thick batter of dropping consistency.
Stir well for a couple of minutesPreheat an idli steamer with enough water and keep it  ready.Grease the idli mold with oil or ghee and spoon the Broccoli Rava Idli mixture into the cavities.
Place the Broccoli Rava Idli in the steamer and steam for 10 minutes until done.When you test, the Broccoli Rava Idli should be cooked and the tester should come out clean.With the help of a spoon transfer the Broccoli Rava Idli into a serving plate and serve hot.Serve Broccoli Rava Idli with Coconut Chutney or Tomato Onion Chutney and Potato Saagu for a wholesome breakfast., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Broccoli_Rava_Idli_Recipe_4_1600.jpg, 15
Ingredients: mixed dry fruits used apricot,baking powder,mixed nuts used almond,salt,nutmeg powder,cardamom (elaichi) podsseeds,water,tutti frutti,baking soda,vivatta maida,sugar,rum double orange juice,eggs,cloves (laung),butter,cinnamon powder (dalchini)

Caramel Folded Plum Cake Recipe, 1-1/2 cups Mixed nuts - I used almond,1 cup Vivatta Maida,3/4 cup Rum - or Double with orange juice,1-1/2 cups Mixed dry fruits - I used apricot,1/2 teaspoon Baking powder,1 pinch Salt,1 pinch Nutmeg powder,1/2 cup Hot water,3 Cardamom (Elaichi) Pods/Seeds,1/2 cup Tutti frutti,1 pinch Cinnamon Powder (Dalchini),1/2 teaspoon Baking soda,3 Cloves (Laung),5 tablespoons Butter (unsalted),1/2 cup Sugar,2 Whole Eggs, 100, Kerala Recipes, To begin making Caramel Plum Cake Recipe, soak all the dry fruits in rum or fruit juice like apple juice or orange juice.
It is best if you soak the dry fruits for at least a week.On the day of baking, preheat the oven at 350F or 180 degree centigrade.Caramel SyrupTake a hard bottom pan, spread sugar and keep on low medium flame.
It will melt down and then change its color to brown.
Do not use spoon, just swirl the pan.When color changes to brown, take it out of the stove and add same amount of hot water.
Sugar syrup will solidify, keep back on stove and slowly allow sugar to dissolve.
Now you can use spoon, it will take 10-15 mins.
Cool it.Cake:Drain rum/juice from soaked dry fruits, spread 2-3 tablespoon of flour on this to prevent it from settling at the bottom of pan.
Also save any drained rum to pour over the cake at the end.Whisk butter and sugar very well in a mixing bowl.
Add eggs and again whisk.Take all the dry ingredients separately- flour, spices, salt, baking soda, baking powder- give a nice mix.Now add dry ingredients to wet ingredients slowly folding well with spatula.Add the drained dry fruit/nuts/tutti fruity and caramel syrup, alternately and fold well with spatula.Grease the baking pan with butter.
Pour the cake mix to pan.
           Now you can pour the drained rum over the mix in pan, this gives a nice color and flavour.Bake for 40-50 minutes in a preheated oven.After about 30-40 minutes, check if the top of the cake is getting very dark, if yes, cover with aluminum foil and bake further.
Check with toothpick after 30-40 mins to see if toothpick comes out dry.Cool completely, better when served next day.
Serve Caramel Plum Cake Recipe for snacks, along with Masala Chai Recipe - Indian Spiced Tea and Achappam Recipe | Kerala Style Fried Rose Cookies., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pinkypv-gmail.com/Caramel_Folded_Plum_Cake_recipe.jpg, 16
Ingredients: cashew nuts,tomato,cumin powder (jeera),salt,red chilli powder,ginger garlic paste,kabuli chana (white chickpeas),onion,green bell pepper (capsicum),coriander powder,turmeric powder,kasuri methi (dried fenugreek leaves),sunflower oil

Chole Capsicum Masala Recipe, 1/2 teaspoon Turmeric powder (Haldi),2 teaspoons Ginger Garlic Paste,1 teaspoon Cumin powder (Jeera),1/2 cup Cashew nuts,1 cup Homemade tomato puree,Sunflower Oil - for cooking,Salt - to taste,Green Bell Pepper (Capsicum) - diced,1 cup Kabuli Chana (White Chickpeas) - soaked and cooked until soft,1 teaspoon Red Chilli powder,2 Onions - finely chopped,2 teaspoons Coriander Powder (Dhania),1 teaspoon Kasuri Methi (Dried Fenugreek Leaves), 70, North Indian Recipes, To begin making the Chole Capsicum Masala recipe, soak cashew nuts in warm water for 12 to 15 minutes.Heat oil in a wok/kadai.
Add sliced onions and cook until golden brown.Add garlic paste and saute for 1 minute.
Next add the cubed capsicum pieces and saute for 2 to 3 minutes.Then add cumin powder, coriander powder, turmeric powder and chilli powder.
Fry for a minute, taking care not to burn.Now add the tomato sauce/puree and boiled chickpeas along with 2 cups of water.Let this mixture come to boil and then simmer for 5 minutes until the flavours mix together.Meanwhile, make a paste of soaked cashew nuts.Add the cashew paste to the curry along with salt.
Simmer for 4 to 5 minutes.Add kasoori methi, remove from flame and serve hot.Serve Chole Capsicum Masala along with Kachumber Salad, Steamed Rice and Phulkas for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sasmita/Chole_Capsicum_Masala.jpg, 13
Ingredients: (amul,salt,heavy whipping cream,),pie crust,cherries (or fruits whipped,dark chocolate (bournville rich cocoa from india works fantastic)

Chocolate Ganache Tart Recipe, 4 Fresh Cherries - (or fruits or whipped cream of your choice),340 grams Dark chocolate - (bournville rich cocoa from india works fantastic),1 teaspoon Rock Salt,1 All Purpose Pie Crust,200 ml Heavy whipping cream - (Amul Cream), 120, Continental, To begin making the Chocolate Ganache Tart Recipe, first make the crust according to the recipe.
Here is the recipe to make the all purpose pie crust.
Once the crust is chilled, roll it out into the size to fit the size of a mini tart pan or a 9 inch tart pan.
Take care to roll, life and carefully place the pie crust into the tart pan.Preheat the oven to 180 C.Place the pie crust in the preheated and bake for 12 to 15 minutes or until the crust is lightly golden brown.
Once the crust is baked, remove from the oven and allow crust to cool in pan while the ganache is prepared.To begin making the Chocolate Ganache Recipe, first place the cream in a saucepan over medium heat and bring to boil.Remove from heat and add the chopped dark chocolate into the cream.
Bring the saucepan, back to the heat and keep stirring the chocolate and the cream on low flame until the chocolate melts and until the mixture is glossy and smooth.Once you have a smooth chocolate and cream mixture, set the ganache aside to cool completely.Pour chocolate ganache into cooled crust and chill in refrigerator for a minimum of 4 hours or until set.When set, sprinkle sea salt flakes over the top.Top the Chocolate Ganache Tart with fresh cherries or whipped cream and serve.Serve the Chocolate Ganache Tart Recipe for a quick Dessert for a Special Dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Swayampurna_Mishra/Chocolate_ganache_tart_original-2.jpg, 7
Ingredients: salt,coconut,mustard seeds,dry red chilli,curry leaves,green moong dal,coconut oil,tamarind paste gooseberry tamarind (remove seeds fibre any)

Konkani Style Mooga Ghushi Recipe-Sprouted Whole Green Gram In Tangy Coconut Gravy, 1/2 cup Green Moong Dal (Whole),1/4 teaspoon Tamarind Paste - or 1 small gooseberry sized tamarind (remove seeds and fibre if any),2 teaspoons Coconut Oil,Salt - to taste,1/2 cup Fresh coconut - grated,1 teaspoon Mustard seeds,1 sprig Curry leaves,2 Dry Red Chilli - lightly roasted, 30, Konkan, To begin making the Mooga Ghushi recipe, firstly soak the green gram overnight and drain all the water.Cover with a wet towel and keep in a warm place to germinate.
In about another day, they would have sprouted.
Soak again in water for a couple of hours.
Drain, wash and try to remove as much skin as possible.In a pressure cooker, place the sprouted beans with some water and cook for about one whistle till soft and still holds its shape.Meanwhile grind coconut, roasted red chillies and tamarind with a little water to a fine paste in a mixer grinder.Transfer this coconut paste to the cooked green gram, add salt to taste and mix gently.
Bring to a boil.The next step is to season the gravy.
Heat the oil in a tadka pan and add the mustard seeds.Once it starts spluttering, add the curry leaves and pour this seasoning into the moong-coconut gravy and mix.Serve Mooga Ghushi with hot steamed rice or phulkas with a Carrot and Beans Thoran (Subzi Recipe) by the side for a perfect weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/19-april/Mooga_Ghushi_Recipe_sprouted_green_mong_in_coocnut_curry-1.jpg, 8
Ingredients: salt,coconut,mustard seeds,jaggery,mango (ripe) slice,dry red chilli,curd,curry leaves,cumin seeds (jeera),coconut oil,turmeric powder,green chillies

Mambazha Pulissery Recipe - Mango Mor Kuzhambu Recipe, 1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,Salt - to taste,1 teaspoon Cumin seeds (Jeera),2 to 3 Dry Red Chilli,1 Mango (Ripe) - peel & slice,1/4 cup Fresh coconut - grated,1 tablespoon Jaggery,1 tablespoons Coconut Oil,1/4 cup Curd (Dahi / Yogurt),3 Green Chillies - slit,1 sprig Curry leaves, 60, Kerala Recipes, To begin making the Mambazha Pulissery recipe, peel and slice the mango.In a deep pan, add 2 cups of water, mango slices, slit green chillies and turmeric powder and boil till the mangoes are well cooked and soft.In the meantime add the grated coconut, jeera and jaggery along with water into a mixer grinder & grind into a very smooth paste.Once the mangoes are soft, add the ground Pulissery paste to this.
After this keep stirring for a while so that the curry does not curdle.Once the Mambazha Pulissery is thick, lower the flame.
Beat the yogurt lightly with a fork and add it to the curry.
Switch off the flame.Heat oil in a heavy bottomed pan.
Add mustard seeds and let it crackle.
Add curry leaves and red chillies.
Let it crisp up and then add it to the Mambazha Pulissery.
Check the salt to taste and adjust accordingly.Serve the Mambazha Pulissery Recipe-Mango Kuzhambu along with Steamed Rice & Kerala Vendakka Thoran Recipe (Okra Stir Fry with Coconut) a for a simple lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/Mambazha_Pulissery__Mango_Yogurt_Curry.jpg, 12
Ingredients: salt,tamarind water,mustard seeds,coconut,black peppercorns,curry leaves,byadagi dried chillies,kabuli chana (white chickpeas) boile,onion,coriander (dhania) seeds,cumin seeds (jeera),turmeric powder,cloves (laung),sunflower oil

Mangalorean Style Sonay Sukka Recipe - Dry Chickpea Stir Fry, 1 tablespoon Coriander (Dhania) Seeds,Sunflower Oil - for cooking,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,1 Onion - chopped,1/4 cup Fresh coconut - grated,4 Cloves (Laung) - finely chopped,1/4 cup Tamarind Water,3 Byadagi Dried Chillies,1 teaspoon Turmeric powder (Haldi),1 cup Kabuli Chana (White Chickpeas) - soaked in water overnight and boile,1 sprig Curry leaves,1 teaspoon Whole Black Peppercorns, 55, Mangalorean, To begin making the Mangalorean Style Sonay Sukhe, soak the chickpeas in water for at least 8 hours or overnight.
Pressure cook the chickpeas with water so that it is fully immersed and cook till done.
This will take about 25 minutes.
Once done switch off the heat and leave it to rest, the pressure will be released by itself.
Drain the water away and keep the chickpeas aside.In a small pan; roast the ingredients for the Bafat powder including byadagi red chillies, coriander seeds, cumin seeds, whole black peppercorns, turmeric powder until you get a good roasted aroma from the coriander seeds.
Turn off the heat, cool and grind into a fine powder.Heat a kadai with oil, add mustard seeds and allow it to crackle, add curry leaves and wait for 5 seconds.Add the chopped onions, grated coconut and garlic, sauté till the onions are brown.
Add bafat powder mix to the sautéed onions and mix well.Once the spice powder is added, add the cooked chickpea along with the tamarind water and keep sautéing till the water is evaporated and you will get a dry dish.
 Check the salt and seasonings and adjust to suit your taste.Serve the Mangalorean Style Sonay Sukhe along with Kori Gassi and Neer Dosa as your sunday meal for your family., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Mangalorean_Style_Sonay_SukheSukka_Recipe_Dry_Chickpea_Stir_Fry_Recipe.jpg, 14
Ingredients: kala chana (brown chickpeas) sprouted,wheat brown bread sides,tomato,salt,masoor dal sprouted,coriander (dhania) leaves,chaat masala powder,green moong sprouts,red chilli powder,cloves garlic,rajma (large kidney beans) sprouted,onion,turmeric powder,sunflower oil

Masala Mixed Sprouts Sandwich Recipe, 1/2 teaspoon Turmeric powder (Haldi),1 Onion - finely sliced,1/4 cup Masoor Dal (Whole) - sprouted,2 tablespoon Sunflower Oil,Salt - to taste,1 Tomato - finely chopped,4 cloves Garlic - finely chopped,1 teaspoon Red Chilli powder,1 Onion - finely chopped,1/4 cup Green Moong Sprouts,1/4 cup Rajma (Large Kidney Beans) - sprouted,1/4 cup Kala Chana (Brown Chickpeas) - sprouted,2 tablespoon Coriander (Dhania) Leaves - chopped,8 Whole Wheat Brown Bread - sides cut,1 teaspoon Chaat Masala Powder, 40, Indian, To begin making the Masala Mixed Sprouts Sandwich, add the sprouts and 1 cup water to a pressure cooker and pressure cook for 1 whistle.Switch off and let the pressure get released.Heat a kadai and add oil.
When oil gets heated, add onion and saute.When onion turns pinkish, add tomato and fry till tomato turns soft and mushy.Add garlic and fry till the raw smell of garlic goes away.
This will take 2 to 3 minutes.Meanwhile, open the pressure cooker and add the boiled sprouts and mix.
Add red chilli powder, chaat masala powder, turmeric powder, salt and give it a good mix.
Let it simmer for 10 minutes.Adjust salt and switch off the heat.
Garnish with chopped coriander leaves.Now the filling is ready.
So let us assemble the sandwich.Take a slice of bread and spread 2 tablespoon of the sprout mixture.Top this with one or two onion slices and close it with another slice of bread.Either eat the sandwich as it is or grill it if you prefer.Assemble the other sandwiches in the same way and serve the masala mixed sprout sandwich hot.You can serve Masala Mixed Sprouts Sandwich with some healthy juice like Watermelon Carrot Radish Juice and Baked Mathri Recipe (Non Fried Tea Time Snack) to munch on for your evening snack or breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Masala_Mixed_Sprouts_Sandwich.jpg, 14
Ingredients: salt,cumin powder (jeera),black salt,ginger,amchur (dry mango powder),beetroots,coriander (dhania) leaves,red chilli powder,wheat bread crumbs,sweet corn,green chillies,sweet potatoes,instant oats (oatmeal),sunflower oil

Beetroot, Sweet Potato And Oatmeal Cutlet Recipe, 1/2 cup Instant Oats (Oatmeal) - roasted,1 teaspoon Cumin powder (Jeera),2 Sweet Potatoes - boiled,Salt - to taste,1 inch Ginger - grated,1 teaspoon Red Chilli powder,2 Green Chillies - finely chopped,1/2 cup Whole Wheat Bread crumbs - made fresh,Sweet corn - a handful,1/2 teaspoon Black Salt (Kala Namak),2 Beetroots - grated,2 tablespoons Sunflower Oil,1 teaspoon Amchur (Dry Mango Powder),3 tablespoons Coriander (Dhania) Leaves - finely chopped, 35, Indian, To begin making Beetroot, Sweet Potato and Oatmeal Cutlet Recipe, boil the sweet potato using pressure cooker, peel the skin off, mash and keep aside.In the mean, dry roast the rolled oats in a wide pan and keep aside.Now, take a big bowl and add in the grated beetroot, boiled & mashed sweet potatoes, roasted oatmeal, boiled corn kernels, green chillies, coriander, grated ginger, along with the spices mentioned and half of the bread crumbs and mix well.Divide the mixture to equal portions and shape them to a oval flat cutlets or any shape you desire.Now, take each cutlet formed, coat it with the remaining bread crumbs and gently press it so that the bread crumbs stick to the surface of the cutlets.Heat oil in a pan on medium heat and place the crumb coated cutlets and let it cook till a golden crust forms on its surface.
This will take around 5 minutes.Now, flip over and cook the other side a well till it is golden brown.Likewise, prepare the rest of the cutlets.Serve the Beetroot, Sweet Potato and Oatmeal Cutlet Recipe as an after school snack for kids or as a tea time snack along with Green Chutney and Masala Tea., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Beetroot_Sweet_Potato_and_Oatmeal_Cutlet_Recipe.jpg, 14
Ingredients: salt,cumin powder (jeera),parmesan cheese,cloves garlic,virgin olive oil,red chilli flakes,basil leaves,onion,wheat bread crumbs,del monte spaghetti pasta,parsley leaves,dried oregano,coriander powder,beetroot,masoor dal,sunflower oil

Delmonte Beetballs Pasta Recipe, 4 Basil leaves,1/2 teaspoon Cumin powder (Jeera),Sunflower Oil - for deep frying,1 tablespoon Dried oregano,2 cloves Garlic,1/2 teaspoon Coriander Powder (Dhania),1 cup Masoor Dal (Whole),100 grams Del Monte Spaghetti Pasta,1/2 cup Whole Wheat Bread crumbs,1 tablespoon Parsley leaves,1-1/2 teaspoon Red Chilli flakes,4 tablespoon Parmesan cheese - grated,1 Onion,150 grams Beetroot,4 cloves Garlic - chopped,1 tablespoon Extra Virgin Olive Oil - + 1 teaspoon extra,1 teaspoon Salt, 60, Italian Recipes, To begin making the Delmonte Beetballs Pasta Recipe, wash lentils well and soak it for 20 minutes.
Pressure cook the lentils until soft with very little water.
We want to have a paste on lentils once cooked and not in liquid form.Peel the skin of beetroots and grate them.Finely chop onions, garlic and keep it aside.
.In a bowl add grated beetroot, lentil paste, chopped onions, garlic, cumin powder, and coriander powder, salt and mix well.
The mixture should not be firm enough to form balls.Heat oil for deep frying in a wide pan.Divide the beetroot mix into equal portions.
Make small lemon sized balls.
Deep fry them until golden brown.Remove from oil and drain on kitchen paper.Now cook the pasta as per packet instructions until al- dente.
Drain from water and rinse with cold water immediately.
Add 1/2 teaspoon olive oil and rub all over the pasta.In a pan heat olive oil.
Add garlic and fry for a minute.
Add the herbs and red chili flakes and salt to taste.
Throw in the cooked pasta and toss well.Remove the pasta into serving plates, top with grated parmesan cheese and place the beetballs.Serve Delmonte Beetballs Pasta Recipe immediately with fresh Watermelon Panzanella Salad or Carrot Ribbon Salad With Asian Sesame Dressing., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Delmonte__Beetballs_Pasta.jpg, 16
Ingredients: salt,spring onion greens,corn flour,rice,cloves garlic,ginger teriyaki sauce,orange juice,broccoli,black pepper powder,chicken breasts,sunflower oil

Chicken Teriyaki Rice Bowl Recipe, 1/4 cup Sprig Ginger Teriyaki Sauce,5 cloves Garlic - chopped,1 teaspoon Corn flour,Salt - to taste,1/2 cup Fresh orange juice,1/4 cup Spring Onion Greens - chopped,1/2 cup Spring Onion Greens - chopped,1 cup Broccoli,200 grams Chicken breasts - cut into bite sized pieces,1 cup Cooked rice,4 cloves Garlic - chopped,Sunflower Oil,1 teaspoon Black pepper powder, 90, Japanese, To begin making the Chicken Teriyaki Rice Bowl Recipe, we will first wash and clean the chicken pieces thoroughly.
For the Chicken TeriyakiTo marinate the chicken in a mixing bowl,  combine the chicken pieces with teriyaki sauce, orange juice, mix well and leave it aside to rest for at least 20 minutes or for 6-8 hours.
Once the chicken is marinated, heat a griddle pan on medium heat, drizzle some oil and place the chicken pieces and leave it cook on either side, the chicken will take about 2 minutes to cook on either side.
Once done transfer the chicken pieces into a bowl.Set aside the leftover marinade in yet another bowl.
Into this bowl with leftover marinated sauce, add corn flour and salt and whisk well.Set a side.
Heat a flat skillet with oil, add garlic and saute till it turns brown in colour .
Add in spring onions and cook for few seconds and add in the marinated mixture.Add cooked chicken pieces as well and cook until the chicken is coated well with the sauce.For Fried RiceHeat a wok with oil on medium flame , add chopped garlic and saute until they turn golden brown.Add cooked rice, spring onions, salt and pepper to taste.
Toss the rice on high flame for 2-3 minutes minutes and keep it aside.For the Broccoli Stir fryTo stir fry the broccoli, heat a small pan on medium flame, add oil and broccoli.
Sprinkle little salt and water.
Cover it with the lid and cook for 5-7 minutes.
Keep stirring at intervals.Finally sprinkle some pepper powder and toss well and keep it aside for serving.To assemble the Chicken Teriyaki Rice Bowl, place the rice agat the bottom of the bowl, and arrange the chicken on one side and broccoli on the other.
Serve the Chicken Teriyaki Rice Bowl Recipe along with a glass of Sangria and end it with a cold Strawberry Cheesecake Bars., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Chicken_Teriyaki_Rice_Bowl_Recipe.jpg, 11
Ingredients: prunes,muesli saffola nutty crunch,water,strawberries,curd,badam (almond),chia seeds,instant oats (oatmeal)

Strawberry Smoothie Bowl with chia seeds and Muesli Recipe, 2 tablespoons Instant Oats (Oatmeal),2 tablespoons Muesli - Saffola Nutty Crunch,Water - for cooking,1 tablespoon Chia Seeds,1 tablespoon Badam (Almond) - finely chopped,1 teaspoon Honey,2 Prunes - finely chopped,2 tablespoons Strawberries - chopped,1 cup Curd (Dahi / Yogurt) - low fat, 25, Continental, We begin making the Strawberry Smoothie Bowl with chia seeds and Muesli Recipe by combining oats, honey, yogurt and water in a saucepan.
Cook them for about 5 minutes till the oats get cooked.To this stir in the prunes and almonds and mix well.
 Transfer the smoothie to a serving bowl.Top it up with some chopped strawberries, Muesli and crunchy chia seeds.Serve the Strawberry Smoothie Bowl with chia seeds and Muesli Recipe as your favorite Breakfast in the morning., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Strawberry_Smoothie_Bowl_with_chia_seeds_and_Muesli_Recipe_.jpg, 8