anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,red bell pepper (capsicum),ginger,coriander powder,ghee,red chilli powder,cloves garlic,carrot,onion,cumin seeds (jeera),brown cardamom (badi elaichi),green bell pepper (capsicum),button mushrooms,turmeric powder,kasuri methi (dried fenugreek leaves),garam masala powder

Kadai Mushroom Recipe, 1/2 teaspoon Turmeric powder (Haldi),1 Green Bell Pepper (Capsicum) - diced,Salt - to taste,1 Onion - cut into chunks,1 teaspoon Cumin seeds (Jeera),1/2 teaspoon Coriander Powder (Dhania),4 cloves Garlic - finely chopped,1 teaspoon Red Chilli powder,1/2 teaspoon Garam masala powder,1 teaspoon Ghee,1 Carrot (Gajjar) - sliced into rounds,1 teaspoon Honey,250 grams Button mushrooms - quartered,1 Red Bell pepper (Capsicum) - diced,2 Brown cardamom (Badi Elaichi),1 inch Ginger - finely chopped,2 Tomato - pureed,1 teaspoon Kasuri Methi (Dried Fenugreek Leaves), 30, Indian, To begin making the Kadai Mushroom recipe, first prep all the ingredients and keep them ready.Preheat ghee in a wok or a kadai over medium heat.
Add the cumin seeds and allow it to crackle.
Add the ginger, garlic and saute for a few seconds.Next add the onions, bell peppers and carrots and saute until the vegetables are well roasted and cooked.
It should have a firm bite.Once the vegetables are well roasted, add the mushrooms, tomato puree, badi elaichi, turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala powder salt, kasuri methi and honey.
Give it a stir, cover the pan and simmer until the mushroom are cooked.
This will take about 3 to 4 minutes over medium heat.
Once done, check the salt and spices of the Kadai Mushroom Sabzi and adjust according to taste.Once done, turn off the heat and transfer the Kadai Mushroom to a serving bowl and serve hot along with phulka or jeera rice., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Kadai_Mushroom_Recipe_7_1600.jpg, 17
Ingredients: salt,cumin powder (jeera),chaat masala powder,red chilli powder,carrot,curd,mint leaves (pudina),beetroot

Beetroot Carrot Raita Recipe, 1 tablespoon Red Chilli powder,1/2 cup Carrot (Gajjar) - grated,2 cups Curd (Dahi / Yogurt),1 Beetroot - grated,Salt - to taste,1 tablespoon Cumin powder (Jeera) - lightly roasted,1/2 tablespoon Chaat Masala Powder,Mint Leaves (Pudina) - few for garnishing, 25, Indian, To begin making the Beetroot Carrot Raita Recipe, grate the carrots and beetroots and set aside.Meanwhile, whisk yogurt in a bowl, add roasted cumin powder, red chilli powder, chaat masala and salt to taste.Now add grated carrot and beetroot.
Mix everything well and garnish it with mint leaves.
Serve cold.Serve Beetroot Carrot Raita Recipe along with Peshawari Chole and Phulkas for a weekday lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Beetroot_Pachadi_Recipe-1.jpg, 8
Ingredients: cheese,salt,corn flour,sour,eggs,tortillas mini,flour (maida),carrot,dry mix herbs,onion,basa fish,black pepper powder,rice flour,cabbage (patta gobi muttaikose),sunflower oil

Crunchy Fish Tacos - Perfect Mexican Appetizer, 200 grams Basa fish - washed and cut into cubes,1 Carrot (Gajjar) - grated,Salt - salt to taste,1/3 cup All Purpose Flour (Maida),Salt - to taste,2 tablespoons Rice flour,1/2 teaspoon Black pepper powder,1 Whole Egg,1/2 cup Cabbage (Patta Gobi/ Muttaikose) - shredded,6 Tortillas - mini,2 tablespoons Corn flour,1/2 cup Cheese - grated,1 tablespoon Dry mix herbs,1/4 cup Sour cream,1 Onions - sliced,1 teaspoon Black pepper powder,Sunflower Oil - to deep fry, 45, Mexican, To begin making the Crunchy Fish Tacos Recipe, we will first make the crispy fish.
To make the Crunchy Fish In a mixing bowl, combine salt, black pepper, egg, all purpose flour, rice flour and corn flour.
Whisk the batter until well combined.
Heat oil in a kadai, dip the fish cubes in the batter and gradually drop them in the hot oil.
Deep fry the fish until it turns golden brown.
Once you've achieved the desired colour, using a slotted spoon, remove the crunchy fish from the kadai and transfer into a plate lined with absorbent paper.
Instantly sprinkle mixed dried herbs over the crunchy fish and toss well to combine.
Keep the fried crunchy fish aside.To make the coleslaw  In a mixing bowl, combine the carrot, cabbage, onions, salt and pepper.
Next gradually fold in the sour cream and set aside.
To assemble the Crispy Fish On Soft Tacos RecipeYou can choose to either make Corn Tortillas by following the Homemade Corn Tortilla Recipe or make whole wheat tortillas by following Homemade Whole Wheat Flour Tortillas Recipe.
Lightly toast the tortillas on a hot skillet for 30 seconds on each side.
Remove from the skillet, slather the coleslaw over it, then place the crispy fish over it, sprinkle cheese and herbs and serve.
Repeat the same for the other tortillas.
Serve Crunchy Fish Tacos Recipe as part of a Mexican meal along with Spinach And Cheese Enchiladas Recipe, and Tres Leches Recipe - Mexican Three Milk Cake for dessert., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Crispy_Fish_Soft_Tacos_Recipe-1_1600.jpg, 15
Ingredients: salt,green chilli,coriander (dhania) leaves,jowar flour (sorghum),ajwain (carom seeds),curry leaves,onion,sesame seeds (til seeds),sunflower oil

Masala Jowar Bhakri Recipe, 1 Green Chilli - finely chopped,1 teaspoon Sesame seeds (Til seeds),1 cup Jowar Flour (Sorghum),2 teaspoons Sunflower Oil,Salt - to taste,1 Onion - finely chopped,1/2 teaspoon Ajwain (Carom seeds),1 sprig Curry leaves - finely chopped,Coriander (Dhania) Leaves - a handful, 35, Maharashtrian Recipes, To begin making Masala Jowar Bhakri Recipe, in a large mixing bowl, add the jowar flour, salt and mix well.Add the chopped onions, green chillies, coriander leaves, and curry leaves to the bowl and mix well.Pour warm water little by little to make a smooth and soft dough.
Divide the dough into equal size balls.Grease a tava with oil and heat.Take one ball and place it on the greased tava.Wet your fingers and spread the dough to make a bhakri.Place the tawa on medium heat and drizzle oil on the sides of the bhakri.Once the bhakri starts to brown on the sides, flip them.You can cover and cook the other side for another 2-3 minutes.Remove the bhakri from the tawa and hold the back of the tawa under running water to cool it down.Once the tava is cool, grease and repeat the above process for the remaining dough.Healthy, nutritious and wholesome Masala Jowar Bhakri is ready to be served.Serve with Hurali Kalu Chutney Recipe, Paruppu Thogayal Recipe or a tangy gravy like Senai Kizhangu Ghostu Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/umar/Masala_Jowar_Bhakri.jpg, 9
Ingredients: salt,asafoetida (hing),mustard seeds,coconut,green moong sprouts,sesame (gingelly) oil,curry leaves,coriander (dhania) leaves,cumin seeds (jeera),lemon,green chillies

Green Moong Dal Sundal Recipe, 1 tablespoon Lemon juice,2 sprig Curry leaves,1 teaspoon Sesame (Gingelly) Oil,Salt - to taste,2 tablespoons Fresh coconut - grated,1 teaspoon Cumin seeds (Jeera),2 sprig Coriander (Dhania) Leaves - chopped,1 teaspoon Mustard seeds,2 Green Chillies - slit,1/4 teaspoon Asafoetida (hing),1 cup Green Moong Sprouts, 440, South Indian Recipes, To begin making the Green Moong Dal Sundal Recipe, we need sprouted green moong dal.
You can either use store bought ones or learn learn How to make Sprouts at Home.
Heat a kadai with oil on medium heat, once the oil is hot, add in the mustard seeds and allow it to crackle.
Once the mustard seeds have crackled add the cumin seeds and let them sizzle.
Once done add asafoetida, slit green chillies and curry leaves.
Once the curry leaves splutter for a few seconds, add in the sprouted green moong dal and salt to taste.Mix well to combine and cover and cook the Green Moong Dal Sundal for about 4-5 minutes until the moong sprouts are steamed through and cooked.Once done, open the lid, add in the grated coconut, lemon juice, coriander leaves and give it a stir.
Check the salt and adjust to taste accordingly.Turn off the heat, toss the Green Moong Dal Sundal well, and serve.
Serve Green Moong Dal Sundal Recipe as an evening snack along with Whole Wheat Flour Chakli Recipe or serve it as part of a meal along with Steamed Rice and Milagu Rasam Recipe and Elai Vadam Recipe for a complete weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Green_Moong_Dal_Sundal_Recipe_10_1600.jpg, 11
Ingredients: re beans,sour,sunflower oil eggs,guacamole,tomato salsa,eggs,tortillas

Mexican Breakfast Tortilla, Fried Eggs & Black Beans With Salsa Recipe, 3 Tortillas,1 cup Refried beans,3 tablespoons Sunflower Oil - for frying eggs,1 to 2 tablespoons Sour cream,1/2 cup Tomato Salsa,3 Whole Eggs,1/2 cup Guacamole, 25, Mexican, To begin making the Mexican Breakfast Tortilla, Fried Eggs & Black Beans With Salsa Recipe, heat the tortillas on the tawa on low flame.
Remove from the tawa and place on a working counter*Now to make the Breakfast Tortilla:Make Homemade Guacamole : Homemade Guacamole Recipe - Perfect Mexican Guacamole DipMake Refried Beans : Homemade Refried Beans Recipe - Quick & Easy Mexican BeansSmear refried beans on warm tortillas and add some guacamole.
Heat a flat pan and add 1 tablespoon oil.
Carefully break an egg and fry it for about a minute.
Once the egg whites are cooked and yolk is still little wobbly, remove the eggs from pan and carefully place it on the tortillas.
Repeat this with the rest of the eggs.Add some fresh tomato onion salsa on top and drizzle sour cream to finish it off.
Roll the tortillas and wrap it in a aluminium foil.
Serve immediately.Serve Mexican Breakfast Tortilla, Fried Eggs & Black Beans With Salsa on its own for a healthy and delicious breakfast with Banana Papaya Smoothie., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Mexican_Breakfast_Tortilla_Fried_Eggs__Black_beans_With_Salsa.jpg, 7
Ingredients: salt,green beans (french beans),kalonji (onion nigella seeds),coriander (dhania),poha (flattened rice),green peas (matar),raisins,carrot,sugar,onion,lemon,peanuts (moongphali),pepper,turmeric powder,cauliflower (gobi) florets,sunflower oil

Bengali Chirer Pulao Recipe - Bengali Style Vegetable Poha, 1/4 teaspoon Kalonji (Onion Nigella Seeds),3 tablespoons Roasted Peanuts (Moongphali),1 Carrot (Gajjar) - finely chopped,1 tablespoon Lemon juice,1 tablespoons Sunflower Oil,2 teaspoons Sugar,1/3 cup Green peas (Matar),Salt and Pepper - to taste,2 cups Poha (Flattened rice),1/2 cup Cauliflower (gobi) - florets,1 tablespoon Raisins,1/4 cup Green beans (French Beans) - finely chopped,Coriander (Dhania) Leaves - small bunch,1 teaspoon Turmeric powder (Haldi),1 Onion - thinly sliced, 35, Bengali Recipes, To begin making Bengali Chirer Pulao Recipe, we will first steam the green peas, carrots, cauliflower and beans in a steamer until it is cooked.
Once cooked, remove from the steamer and keep the vegetables aside.Place the poha (Chirer) in a colander and rinse it well under running water.
Stir the poha gently by using your fingers while rinsing, otherwise they will become mushy at the time of cooking.
Once washed set aside the poha.The next step is to bring the Chirer Pulao together.
Heat oil in a heavy bottomed pan or a wok.
Add the nigella seeds and allow it to crackle.Add sliced onions and saute over medium heat till light brown in color.
 Once the onions are tender, add the turmeric powder, steamed vegetables, peanuts, raisins, salt and sugar.
Stir to combine and finally add rinsed poha (Chirer).
Give the Bengali Chirer Pulao a gentle stir until all the ingredients come together.
Turn the heat to low and cover the pan.
Allow the Bengali Chirer Pulao to cook in the steam along with the vegetables.
This will take about 3 to 4 minutes.After 3 to 4 minutes, you will notice the Chirer Pulao has puffed up slightly.
At this stage turn off the heat.
Stir in the juice from one lemon and the coriander leaves.
Check the salt and seasonings and adjust to suit your taste.Serve the Bengali Chirer Pulao for the breakfast along with a hot cup of Masala Chai or enjoy it as an evening tea time snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Chandrima_Sarkar/Bengali_Chirer_Polao_Recipe_Bengali_Style_Poha_with_Vegetables.jpg, 16
Ingredients: boneless chicken breasts,stalks spring onion (bulb greens),rice flour,red chilli powder,cloves garlic,virgin olive oil,soy sauce,black peppercorns,tomato ketchup,green chillies verticy,onion layers separated,red yellow green bell peppers (capsicum) squares,eggs,red chilli sauce

Pan Fried Chinese Chilli Chicken recipe, 3 tablespoons Extra Virgin Olive Oil,3 tablespoons Soy sauce,2 tablespoons Red Chilli sauce,2 teaspoons Tomato Ketchup,1 tablespoon Soy sauce,3 tablespoons Honey,6 Green Chillies - slit vertically,1 teaspoon Whole Black Peppercorns - coarsely pounded,1 teaspoon Red Chilli powder,1 Whole Eggs,1 Onion - cut to half and layers separated,500 grams Boneless chicken - breasts,1 Red Yellow and Green Bell Peppers (Capsicum) - cut into 1-inch squares,2 Stalks Spring Onion (Bulb & Greens) - finely chopped,6-8 cloves Garlic - minced,1 tablespoon Rice flour, 50, Chinese, To prepare Pan Fried Chinese Chilli Chicken recipe, wash the chicken breasts well with water and then cut them into vertical strips or small cubes.In a bowl, beat the egg and combine with soy sauce, black pepper powder, red chili powder, rice flour and the chicken strips, mix well.Heat a Skillet and drizzle oil.Place all the coated chicken pieces, well apart from each other.Let them fry on medium high heat till nice and soft on all the sides and are golden brown.Check with the toothpick if the chicken is cooked well.While chicken is cooking, prepare the sauce.
In a mixing bowl, combine the soy sauce, red chili sauce, tomato ketchup, crushed black pepper and honey.
Heat a tablespoon oil in a saucepan and add chopped garlic.
Saute for few seconds and then add chilies, onions and bell pepper.
Mix and cover.
Let it cook on medium heat for 2-3 minutes.Pour in the prepared sauce and mix.Add the pan fried chicken and mix well.Sprinkle some chopped spring onions and mix.Simmer on low heat for 5 minutes and remove from heat.Serve this delicious Pan Fried Chinese Chilli Chicken as an appetizer or make a meal with plain rice/Chinese Vegetable Fried Rice and Black Sesame Nai Huang Bao Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Nadkarni/Non_Deep_fried_Chili_Chicken.jpg, 14
Ingredients: cashew nuts,coriander (dhania),salt,chana dal (bengal gram dal),mustard seeds,asafoetida (hing),carrot,curd,curry leaves,sooji (semolina rava),enos fruit salt,green chillies,instant oats (oatmeal),sunflower oil

Instant Oats Rava Idli Recipe, 1-1/2 cup Instant Oats (Oatmeal),1 Carrot (Gajjar) - grated,1 cup Curd (Dahi / Yogurt),1/2 teaspoon Mustard seeds,Salt - to taste,Coriander (Dhania) Leaves - a bunch,2 Green Chillies - finely chopped,1 tablespoon Cashew nuts - broken,1/2 teaspoon Enos fruit salt,1 sprig Curry leaves - finely chopped,1/4 teaspoon Asafoetida (hing),1 teaspoon Sunflower Oil,1 tablespoon Chana dal (Bengal Gram Dal),1/2 cup Sooji (Semolina/ Rava), 30, South Indian Recipes, To begin making the Instant Oats Rava Idli Recipe, we will first prepare the tempering/tadka that will be added to the Oats Rava Idli.Heat oil in a skillet on medium heat.
Add mustard seeds and as they begin to splutter, add chana dal and roast the dal until it turns golden brown.
Once the dal has turned golden brown, add chopped green chilies, curry leaves and asafoetida and saute for a few seconds.Turn off the flame and set aside to cool.
In another pan, on medium flame dry roast the oats until you get the roasted aroma and it slightly changes in color.
Once roasted, allow it to cool and blend to a make a powder and keep it aside.In a large mixing bowl, add the oats powder and roasted rava, roasted seasoning ingredients, grated carrots and chopped coriander leaves.
Mix well.Add yogurt, salt and little water at a time to make it to a thick batter.
The consistency of the oats idli batter should be slightly loose than a idli batter.
Set it aside for 10-15 mins.
The batter will thicken while it rests.
After the resting period, add the enos fruit salt and mix again.Preheat an idli steamer with water.
Grease idli plates with oil and pour the batter into each cavity of the idli plate.
Place the Oats Rava Idli into the steamer and steam for 10-15 minutes until cooked through.
Serve the Instant Oats Rava Idli Recipe along with some Tomato Onion Chutney or Vengayam Sambar for a weeknight dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Instant_Oats_Idli.jpg, 14
Ingredients: salt,mustard seeds,asafoetida (hing),jaggery,red chilli powder,curry leaves,green beans (french beans) an,peanuts (moongphali) ground,lemon,maharashtrian goda masala,turmeric powder,sunflower oil

Maharashtrian Style Farasbi Chi Bhaji Recipe - Beans Cooked With Peanuts, 2 teaspoons Maharashtrian Goda Masala,500 grams Green beans (French Beans) - cut into 1/2 an inch pieces,1/2 teaspoon Turmeric powder (Haldi),2 teaspoon Lemon juice,1-1/2 teaspoon Red Chilli powder,2 sprig Curry leaves,2 teaspoons Sunflower Oil,Salt - to taste,1 teaspoon Mustard seeds,1/4 teaspoon Asafoetida (hing),1/2 cup Raw Peanuts (Moongphali) - roasted and coarsely ground,1 teaspoon Jaggery - powdered, 25, Maharashtrian Recipes, To begin making the Maharashtrian Style Farasbi Chi Bhaji Recipe, dry roast peanuts on medium heat in a pan till they turn golden brown and then grind it to a coarse mix using a mixer grinder and keep aside.Heat oil in the same pan, add the mustard seeds and let it crackle.Add the asafoetida, curry leaves and let it splutter.
Add the cut french beans, season with little salt and saute for a minute.Cover it with a lid and let the beans cook in its own steam for 5 minutes, until it is cooked to retain its crunchy texture.Now, add the turmeric powder, goda masala, red chilli powder, jaggery and mix well.
Saute for 2 minutes until the raw smell of the spices goes away.Adjust the seasoning, add the roasted and crushed peanuts, give it a stir and cook for another 2 minutes.Add the lemon juice, stir well and switch off the flame.Serve the Maharashtrian Style Farasbi Chi Bhaji Recipe along with Phulkas and Dal Tadka for a simple weeknight dinner.
Serve Boondi Raita to complete this meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/31-may/Farasbi_Chi_Bhaji_Recipe_Maharashtrian_Style_Beans_Cooked_With_Peanuts-6607.jpg, 12
Ingredients: wheat brown bread edges trimmed,salt,coriander (dhania) leaves,classic mayonnaise (with eggs),cucumber,eggs,pepper

Creamy & Delicious Egg Mayo Sandwich Recipe - Kids Recipes Made With Del Monte, 1 Cucumber - finely chopped,8 Whole Wheat Brown Bread - edges trimmed,Salt and Pepper - to taste,4 tablespoons Classic Mayonnaise (With Egg),3 Whole Eggs,4 sprig Coriander (Dhania) Leaves, 40, Continental, To begin making the Creamy & Delicious Egg Mayo Sandwich Recipe, heat a sauce pan with oil, crack the eggs directly on to the hot pan.As the pan gets heated up, start mixing the egg with a wooden spatula and make a scramble.
Season it with salt and pepper and stir.After the scramble is made, add chopped cucumber, coriander leaves and a heap tablespoon of Del Monte Egg Mayo and mix well.
Check the salt and seasonings and adjust to suit your taste.Take the bread slices and cut the edges and further cut them in the center to form two rectangles.Place the Egg Mayo stuffing on one of the slice and cover it with another.
Continue the same with the remaining slices of breads to make the Egg Mayo Sandwich.Serve the Creamy & Delicious Egg Mayo Sandwich along with a glass of Banana Almond & Prunes Smoothie as a summer breakfast or an evening snack for kids., https://www.archanaskitchen.com/images/archanaskitchen/10-Brands/DelMonte-KidsRecipes/5-Creamy_Delicious_Egg_Mayo_Sandwich_Recipe_Kids_Recipes_Made_With_Del_Monte-1.jpg, 7
Ingredients: sugar (light brown) topping,heavy whipping cream,eggs,brown sugar (demerara sugar) (light brown sugar,pumpkin pie spice (or mix nutmeg,pumpkin

Pumpkin Creme Brulee Recipe, 4 Egg yolks,1-1/2 cups Heavy whipping cream,9 tablespoons Sugar - (light brown) for topping,1/3 cup Brown Sugar (Demerara Sugar) - (light brown sugar,1/4 teaspoon Pumpkin pie spice - (or a mix of nutmeg,1/2 cup Pumpkin puree, 40, French, To begin making the Pumpkin Crème Brulee first preheat the oven to 160 deg C.
If you do not have the pumpkin spice mix handy, grind a mix of nutmeg, cinnamon, dried ginger powder in equal quantity and use 1/4 spoon of it.Whisk the egg yolks and 1/3 cup sugar in a heat proof bowl, with the help of a hand mixer.Warm the cream in a heavy bottom pan/saucepan till the small bubbles just start appearing around the edge.Add the pumpkin pie spice mix, stir and keep aside for 8-10 minutes to cool a bit.Whisking continuously, gradually add the cream to the egg yolk mixture till it is fully incorporated.Mix in the pumpkin puree.Pour the mixture into about 8-9, 3 ounce (mini) ramekins (or 5-6 large ramekins).Place them on cake pan or a roasting pan.Pour hot water in the pan till it comes halfway up the sides of the ramekins.Bake for about 20-25 minutes till the custard is almost set but is still wobbly in the centre.
(Timing may change depending on the ramekin size and efficiency of the oven)Carefully take out the ramekins from the oven and from the pan.Cool on a wire rack for 10-12 minutes.Refrigerate for at least 2 hours or up to 2-3 days (when you are making the brulee in advance.Remove the crème brulee from the refrigerator for about 10-15 minutes before serving.Spread 1 tablespoon sugar on top of each custard filled ramekin.Using a blowtorch, melt and caramelise the sugar.
You can alternatively broil the crème brulee in oven to caramelise the sugar.Keep the creme brulee aside for 5 minutes before serving to get the crunchy top layer.Serve Pumpkin Creme Brulee Recipe after a meal of French Onion Soup Recipe, Cauliflower Au Gratin Recipe, or French Onion Chicken Recipe and baguette bread., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/madhulia/Pumpkin_Creme_Brulee.jpg, 6
Ingredients: salt,brown rice,ginger,vegetable stock you can even the water chickpeas,fennel seeds (saunf),cloves garlic,kabuli chana (white chickpeas),coriander (dhania) leaves,curry powder

Vegan Curried Rice with Chickpeas Recipe, 3 tablespoon Curry powder,1 inch Ginger - chopped,1 cup Brown Rice - soaked for 30 minutes and washed,Salt - to taste,1/2 cup Kabuli Chana (White Chickpeas) - soaked overnight and boiled,2 cloves Garlic - chopped,1 teaspoon Fennel seeds (Saunf),4 sprigs Coriander (Dhania) Leaves - Chopped,2 1/2 cup Vegetable stock - you can even use the drained water of chickpeas, 55, Asian, To begin making the Vegan Curried Rice with Chickpeas Recipe, heat a pressure cooker with oil.
Add the ginger garlic and fry till soften.
Add the fennel seeds as well.
Saute for 10 more secondsAdd the soaked and washed rice, curry powder salt and stock pressure cook for 4 whistle till the rice is done.Remove and mix well add the chickpeas as well and check for salt.
Add chopped coriander leaves and serve.Serve the Vegan Curried Rice with Raisins and Chickpeas Recipe along with salads or Tomato Onion Cucumber Raita Recipe by the side., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Vegan_Curried_Rice_with_Chickpeas_Recipe.jpg, 9