anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,ginger,rice,bay leaves (tej patta),mustard seeds,asafoetida (hing),methi leaves (fenugreek leaves),green moong sprouts,black peppercorns,onion,garlic,cumin seeds (jeera),turmeric powder,green chillies,star anise,sunflower oil

Sprouted Moong And Methi Pulao Recipe, 3 Garlic - finely chopped,3/4 cup Green Moong Sprouts,Salt - to taste,3 to 4 Green Chillies - chopped,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,1 Onion - chopped,1 Methi Leaves (Fenugreek Leaves) - small bunch,1 to 2 Bay leaves (tej patta),1 tablespoon Sunflower Oil,1/2 teaspoon Asafoetida (hing),1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Ginger - grated,1 Star anise,4 to 5 Whole Black Peppercorns,1 cup Rice - washed and soaked in water for 30 minutes, 30, Indian, To begin making the Sprouted Moong And Methi Pulao, firstly heat oil in a kadhai/wok.Add the mustard seeds and once they splutter, add the cumin seeds.
Add asafoetida, turmeric powder, garlic, onion, green chillies, ginger, bay leaf, star anise and peppercorns.Stir and sauté for a few seconds.
Next, add moong sprouts and methi and sauté for a minute.Drain and add the rice and stir everything well.
Add water (about 2-1/2 to 3 cups, this amount may change depending on the quality of rice)Add salt, cover and cook till the rice softens and the water has evaporated.
Turn off the heat and keep covered for 5 to 10 minutes.Serve Sprouted Moong And Methi Pulao along with Tadka Raita, Mooli Raita or any other raita of your choice for a weekday lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Sprouted_Moong_and_Methi_Pulao.jpg, 16
Ingredients: salt,cumin powder (jeera),mixed vegetables like onion,harissa paste,apricots,paprika powder,red chilli powder,virgin olive oil,chicken,sumac (moroccan spice mix),black pepper powder,coriander powder,butter,cinnamon powder (dalchini)

Moroccan Roast Chicken with Apricots Recipe, 1 tablespoon Red Chilli powder,1 teaspoon Cumin powder (Jeera),2 tablespoon Paprika powder,Salt - to taste,1 teaspoon Coriander Powder (Dhania),1 teaspoon Cinnamon Powder (Dalchini),500 grams Chicken,2 tablespoons Extra Virgin Olive Oil,Black pepper powder - to taste,2 tablespoon Harissa paste,15 Apricots,Mixed vegetables - as required like onions,2 tablespoons Butter (unsalted),1 tablespoon Honey,1 tablespoon Sumac - (Moroccan spice mix), 140, African, To begin making the Moroccan Roast Chicken with Apricots recipe, first tie the legs of the chicken together with wax free thread.
Place the chicken on baking tray with breast side up.
Pat dry the chicken.
In a bowl add olive oil, cinnamon powder, coriander powder, cumin powder, paprika powder, red chilli powder, sumac,  harissa paste, salt, pepper apricots, honey, whisk together.
Rub this spice mix all over the chicken, under the breast, behind on it back evenly.
Into the same bowl you mixed the spices, add all the vegetables.
Add a few drops of olive oil, toss it together and place these vegetables some inside the chicken and some on the outside next to chicken.Preheat oven to 180 degree centigrade.
Roast the chicken in oven for about 30 minutes.
In between keep brushing melted butter over the chicken, also bast the chicken (the juices and olive oil that flows down into the baking tray pour it back over the chicken).
Do this atleast 3 to 4 times in between the roasting time.
Using tongs turn the chicken breast side facing down and roast for about 15 minutes.
Remember to brush butter and bast the chicken at regular intervals.
We want to see the skin turn brown.
In a bowl add honey and apricots, coat the apricots well in honey.
Next turn back the chicken with breast side facing up using tongs.
Pour few tablespoon water and place the honey coated apricots over and inside the chicken.
Roast for another 15 minutes.
We know the chicken is roasted well when the thermometer inserted into the chicken thighs reads about 180 degree centigrade.
Remove from oven and cut the chicken into pieces and serve hot.Serve Moroccan Roast Chicken with Apricots along with Herbed Butter Garlic Quinoa Recipe for a weekday night dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/jyothir/Moroccan_Roast_Chicken_with_Apricots.jpg, 14
Ingredients: mustard seeds,paneer,saffron strands,water,virgin olive oil,curry leaves,curd,brown sugar (demerara sugar),wheat brown bread brown bread crust,sesame seeds (til seeds),wheat flour maida

Multigrain Paneer Dahi Vada Recipe, Water - as required,1 cup Paneer (Homemade Cottage Cheese) - grated,3 teaspoon Curd (Dahi / Yogurt) - beaten,2 teaspoon Brown Sugar (Demerara Sugar) - powdered (adjust as per taste),1 teaspoon Brown Sugar (Demerara Sugar) - powdered,1 cup Curd (Dahi / Yogurt) - beaten,1 teaspoon Sesame seeds (Til seeds),1 teaspoon Mustard seeds,1 Whole Wheat Brown Bread - brown bread for crust,5 to 6 Curry leaves,Extra Virgin Olive Oil - as required,Saffron strands - Few,2 teaspoons Whole Wheat Flour - or maida, 40, South Indian Recipes, To begin with Multigrain Paneer Dahi Vada recipe, In a bowl mix grated paneer, 1 teaspoon sugar and 2 to 3 teaspoon curd.
Do not add extra curd otherwise mixture will not retain its shape.Make equal size ball of this mixture and gently give the shape of a vada.Keep in fridge for half an hour so that they maintain their shape and get firm.Prepare a slurry of wheat flour/ maida with little water of flowing consistency.
Keep it aside.Take a slice of multigrain bread and grind it in a mixer and spread on a plate.Now take out your vadas from fridge, dip them gently in slurry and coat with bread crumbs.
You can again allow these to rest in fridge for 15 minutes.Prepare the curd meanwhile.
In a bowl toss together curd, sugar, dry roasted mustard seeds, few curry leaves and saffron.Now fry the vadas in hot olive oil in a deep fry pan till golden brown.The next step is to assemble the Multigrain Paneer Dahi Vada.
In a serving platter place a layer of prepared curd, now put vada in center.
Drizzle more curd over it.Sprinkle sesame seeds, mustard seeds and garnish with curry leaf.Serve Multigrain Paneer Dahi Vada along with Roasted Papad Chaat and Idli Chaat for your next chaat party., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Arti_Gupta/Multigrain_Paneer_Dahi_Vada.jpg, 11
Ingredients: ginger,tabasco original sauce,soy sauce,butter oil,lemon,garlic,black pepper powder,shrimps,orange color,tme leaves dry

Savory Shrimps On Skillet Recipe, Orange color - optional,1 Tablespoon Butter - or oil,1 tablespoon Tabasco Original - Hot Sauce,1 teaspoon Lemon juice,Fresh Thyme leaves - or dry,1 teaspoon Soy sauce,400 grams Shrimps - big one,1/2 teaspoon Ginger - minced or grated,2 tablespoons Honey,1 teaspoon Garlic - minced or grated,1 teaspoon Black pepper powder, 28, Indian, To begin making the Savory Shrimps On Skillet recipe, Devein and de shell the shrimps.
Keep the tail on if you want.In a small bowl, mix together ingredients mentioned for sauce.
Add shrimps into the sauce and mix well and marinate for 20 minutes.Add 3-4 drops of orange food color into the marinated shrimps and mix well.
(you can skip this step too)Next, heat a skillet.
Add 1/2 tablespoon butter and once the butter is melted, remove the shrimps out from the marination sauce and place on top.
Don't overcrowd.Fry in two batches if there isn't any room.
Reserve the remaining sauce for later use.
Fry on medium heat for about 2 minutes on one side and then flip them all.Fry on the other side similarly.
Once they look all browned and fried nicely, remove them out on a plate and repeat for the next batch.Switch off the stove.Now, mix all the fried shrimps together in a same skillet and drizzle the reserved sauce over them.Mix well and serve.
Serve Savory Shrimps on skillet along with other starters such as Egg Shoap and Mushrooms On Toast to your guests., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/poojanadkarni/Savory_Shrimps_On_Skillet.jpg, 10
Ingredients: carrot,sunflower oil grease foil,black pepper powder,dried oregano,sunflower oil,salt,thyme leaves,flour (maida),flour (maida) rolling the dough,sugar,tomato pasta sauce,butter,cheese,milk,red chilli flakes,dry yeast,water make soft dough,sunflower oil greasing,green bell pepper (capsicum),red chilli sauce,cabbage (patta gobi muttaikose)

Herbed Cheesy Bun Recipe, Sunflower Oil - to grease foil,1 teaspoon Red Chilli flakes,2 tablespoon Roasted tomato pasta sauce,2 tablespoons Sunflower Oil,1 tablespoon Red Chilli sauce,1 tablespoon Active dry yeast,Salt - to taste,1 Carrot (Gajjar) - chopped finely,1/2 teaspoon Black pepper powder,1/2 cup Milk,Cheese - grated,1 cup Cabbage (Patta Gobi/ Muttaikose) - chopped finely,All Purpose Flour (Maida) - for dusting and rolling the dough,1 teaspoon Dried Thyme Leaves,Lukewarm Water - to make soft dough,Sunflower Oil - for greasing,1 tablespoon Butter,1 Green Bell Pepper (Capsicum) - chopped finely,2 cup All Purpose Flour (Maida),1 teaspoon Sugar,1 teaspoon Sunflower Oil,1 teaspoon Dried oregano, 100, Continental, To prepare this Herbed Cheesy Bun Munch, by take the yeast in a bowl and add lukewarm water and sugar, leave the yeast to bloom.
When the mixture becomes bubbly and yeast is active, add it to maida in a large bowl, you can add the milk, oil and required amount of water (about 1/2 cup) and knead it to a soft dough.
After well kneading of the dough, make the dough into a ball shape and grease the dough with oil and dust the flour on the dough and keep it inside the bowl that you used for kneading.
Cover the dough with a damp cloth and keep it in a warm place for 1 hours to double it up in volume.To prepare the stuffingHeat oil and butter on a flat pan over a medium heat.
When butter starts melting, add chopped veggies and sauté for a minute.Add in the ingredients like tomato sauce, chilli sauce, pepper powder and salt.
Save mixed herbs and cheese for later use.Once the vegetables are cooked, let the sautéed mixture cool down.After the dough has been proofed for about an hour, make small lemon sized dumplings from it.Dust with dry flour and roll the dumpling.
Place the stuffing in the middle along with about a tablespoon of grated gouda cheese with it.
(You could choose any cheese you prefer).Combine the edges and bring them together to form a dumpling by covering the cheese and filling from all four sides.
Line a baking tray with aluminum foil and grease it well with oil.
Place the dumplings on a tray and set aside for another hour to rise.Once the dough is rising , preheat the  Oven for 10 minutes at 200 degrees Celsius, and bake the Cheesy buns for about 10 minutes.
Sprinkle the mixed herbs and bake for another 5 minutes.Serve this Herbed Cheesy Bun Munch with Peanut Chilli Dipping Sauce or spicy Mexican salsa along with Masala Chai during an evening., https://www.archanaskitchen.com/images/archanaskitchen/World_appetizer/herbed-cheesy-bun-munch.jpg, 21
Ingredients: salt,water knead,makki ka atta (yellow corn meal flour),cumin powder (jeera),red chilli powder,onion,red bell pepper (capsicum) diagonal,sweet corn,coconut milk,flour (maida),black eyed beans (lobia),sunflower oil

Mexican Corn and Bell Pepper Tostadas Recipe, 1 Onion - sliced,1 cup All Purpose Flour (Maida),5 tablespoons Sweet corn,1 teaspoon Cumin powder (Jeera),2 tablespoons Coconut milk,Salt - to taste,1 teaspoon Red Chilli powder,1 cup Makki Ka Atta (Yellow Corn Meal Flour),1 Red Bell pepper (Capsicum) - cut into diagonal,Lukewarm Water - to knead,Sunflower Oil,1 cup Black Eyed Beans (Lobia) - soaked for 2 hours, 60, Mexican, To begin making the Mexican Corn and Bell Pepper Tostadas, we will first knead the flour to make the tortillas.Add little water to the maize flour and the all purpose flour and knead it into a firm and stiff dough, cover it with a cloth and keep it aside.Pressure cook the black eyed beans with water for about 4 whistle till it softens and is cooked.
Allow the pressure to release naturally.
Heat a sauce pan with oil, add onions and sauté until it softens.
Add in the cooked black eyed beans with the water.Using a potato masher, start mashing the beans to form a coarse paste.
Add in the coconut milk, salt and mix well.Cook until it thickens.
Once done turn off the heat,transfer the bean mixture into in a bowl and drizzle some olive oil so that it does not dry up.To make the topping, heat a saucepan with oil, and add bell peppers and saute till it softens.
And add the sweet corn and sprinkle cumin powder, red chilli powder and salt.
Saute until well combined and keep it aside.To make the tostadas, take a little dough and roll the dough into small and flat circles .
Heat a flat skillet, once it is heated, cook the tostadas on the skillet till they are golden brown in colour on both the sides.
Keep aside.To assemble the tostadas, take a heap spoon of the bean spread and spread it evenly and add the sautéed vegetables.You can also add some Mexican Green Sauce Recipe over the tostadas by clicking on our website to check the recipe.Serve the Mexican Corn and Bell Pepper Tostadas can be served before a quesadillas or an enchiladas to enjoy your Mexican Sunday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Mexican_Corn_and_Bell_Pepper_Tostadas_Recipe.jpg, 12
Ingredients: baking powder,wheat flour,salt,bananas,dates,jowar flour (sorghum),nutralite classic,chocolate chips,vanilla,brown sugar (demerara sugar),bajra flour ( pearl millet),eggs

Banana Date Chocolate Chip Cake Recipe, 1/2 cup Nutralite Classic Spread,1/4 cup Chocolate chips,1/4 cup Bajra Flour ( Pearl Millet),2 teaspoons Baking powder,1/4 teaspoon Salt,1 teaspoon Vanilla Extract,1/4 cup Dates - finely chopped,1/2 cup Brown Sugar (Demerara Sugar),1-1/2 cups Ripe Bananas - mashed,1 cup Whole Wheat Flour,1/4 cup Jowar Flour (Sorghum),2 Whole Eggs, 55, Continental, To begin making the Banana Date Chocolate Chip Cake Recipe, first get all the ingredients ready and keep aside.Next preheat the oven to 180 C.
 Prepare a loaf pan or a round cake pan greased with Nutralite Classic and flour.
Keep aside.Into a large bowl or the bowl of the  Stand Mixer with the paddle attachment, add in the eggs (flax meal egg replacer), Nutralite Classic and sugar, salt and whisk them together until fluffy.
Gradually add in the baking powder, the bananas, vanilla, and finally the flours.Beat all the ingredients together until well combined and fluffy.
Do not over beat as you do not want the air pockets to die down with too much beating.
Finally fold in the chocolate chips into the Banana Date Chocolate Chip Cake batterPour the Banana Date Chocolate Chip Cake batter into the prepared loaf / cake pan and bake in the preheated oven for 35 - 40 minutes or until done.This you will know when you insert a clean toothpick or a knife and it should come out clean with a little sticky crumbs.
Cool the Banana Date Chocolate Chip Cake down for about 10 minutes.
Cut and serve warm.
Serve the Banana Date Chocolate Chip Cake along with Black Tea for a perfect afternoon snack with friends., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Banana_Date_Chocolate_Chip_Cake_Recipe-1.jpg, 12
Ingredients: salt,red chilli powder,carrot,iceberg lettuce,apple,lemon,cucumber

Lettuce, Apple And Carrot Salad With Chilli Dressing Recipe , 1 Cucumber - cut into long strips,Salt - to taste,1 teaspoon Red Chilli powder,1 Apple - thinly sliced,1 teaspoon Honey,2 cups Iceberg lettuce - roughly torn,2 teaspoons Lemon juice,2 Carrot (Gajjar) - cut into long strips, 15, Continental, To begin making the Lettuce, Apple And Carrot Salad With Chilli Dressing, cut all vegetables and fruits lengthwise into long strips and keep it ready.
In a mixing bowl, combine the roughly torn lettuce along with the sliced apples, thin strips of carrot and cucumber.
Mix well, keep the salad bowl into the fridge and allow it to cool for about 20 to 30 minutes.To make the dressing, in a small bowl combine the red chilli powder, honey, salt and lemon juice.
After 20 to 30 minutes, add the dressing into the salad.
Toss the Lettuce, Apple And Carrot Salad with the dressing just before it is served.
Serve Lettuce, Apple And Carrot Salad With Chilli Dressing Recipe along with Butternut Squash And Carrot Soup and a Grilled Tofu Spinach/Lettuce Sandwich for your weekend Brunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Chilli_Lettuce_Apple_Carrot_Salad_Recipe_.jpg, 7
Ingredients: yellow bell pepper (capsicum),salt,red bell pepper (capsicum),ginger,thai yellow curry paste,rice,cloves garlic,papaya,onion,peanuts (moongphali),cabbage (patta gobi muttaikose)

Thai Style Vegetables & Raw Papaya Rice Recipe, 1 Onion - sliced,4 tablespoon Roasted Peanuts (Moongphali) - crushed,1 cup Raw papaya - grated,1 Yellow Bell Pepper (Capsicum) - chopped,Salt - to taste,2 cup Cooked rice,1 Red Bell pepper (Capsicum) - chopped,1 inch Ginger - grated,4 tablespoon Thai Yellow Curry Paste,4 cloves Garlic - chopped,1 cup Cabbage (Patta Gobi/ Muttaikose) - grated, 50, Thai, To begin making the Thai Style Vegetables & Raw Papaya Rice Recipe, heat oil in a kadai on medium flame, add ginger and garlic, saute for 30 seconds until it has slightly changed the color.Once that is done, you can add chopped bell peppers and saute for a couple of  minutes.
Add chopped cabbage and sprinkle some salt and saute till the cabbage becomes slightly soft.
After the cabbage is cooked you can now add grated papaya and saute till they turn soft.
Add thai yellow curry paste and mix it well into the vegetables.At this stage you can add the cooked rice and toss well into the vegetables and check for salt.If the seasoning is perfect, switch off the heat and add chopped coriander leaves and peanuts and serve hot.Serve the Thai Style Vegetables & Raw Papaya Rice Recipe along with salad or Spicy Stir Fried Broccoli to make it a delicious meal for your lunch box., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Thai_Style_Vegetables__Raw_Papaya_Rice_Recipe.jpg, 11
Ingredients: salt,rice,bay leaf (tej patta),singhade (water chestnut) pressure skin,coriander (dhania) leaves,cumin seeds (jeera),black pepper powder,turmeric powder,cloves (laung),star anise,sunflower oil

Singhara Pulao Recipe - Water Chestnut Mixed Rice, Sunflower Oil,2 sprig Coriander (Dhania) Leaves - chopped,Salt - to taste,2 teaspoon Cumin seeds (Jeera),2 teaspoon Black pepper powder,2 cups Cooked rice,300 grams Singhade (water chestnut) - pressure cooked and skin peeled,2 Cloves (Laung),1 Bay leaf (tej patta),1 teaspoon Turmeric powder (Haldi),1 Star anise, 30, North Indian Recipes, To begin making the Singhara Pulao Recipe (Water Chestnut Rice Recipe), keep the cooked rice ready.Pressure cook the water chestnuts with water for at least 8 whistles and allow it to rest for few seconds until it releases pressure naturally.Once done, take the water chestnuts out and peel off the black skin and keep the see aside.
Chop them into half.In a kadai, heat some oil, add cumin seeds, bay leaf, cloves and star anise and allow it to sizzle.Add in cooked water chestnuts, salt to taste, turmeric powder and pepper powder.
Saute until they are well combined.
This will take about 2 minutes.After 2 minutes, add the cooked rice and toss it over gently until the rice is coated evenly and serve hot by sprinkle some chopped coriander leaves on top.Serve the Singhara Pulao Recipe along with a Palak Makhana Recipe and Makhana Moongphali Ki Kadhi to make it a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Singhara_Pulao_Recipe_Water_Chestnut_Rice_Recipe.jpg, 11
Ingredients: salt,water,white urad dal (split),methi seeds (fenugreek seeds),mattaice,sunflower oil

Red Rice Dosa Recipe, Water - as required,Salt - to taste,Sunflower Oil - for cooking the dosa,1 cup Red matta rice,1/2 cup White Urad Dal (Split),1 teaspoon Methi Seeds (Fenugreek Seeds), 130, South Indian Recipes, Soak the red rice in water such that the all the red rice is completely immersed in water.
The level of water is an inch above the red rice in the bowl.
Let it soak for about 6 hours.Soak the urad dal and fenugreek in water such that all of the dal is completely immersed in water.
The level of water will be 2 inches above the dal in the bowl.
Let it soak for about 6 hours.First grind the urad dal into a fine smooth batter.
While grinding just enough water to make it into a very very smooth batter.
The batter will look fluffy.Grind the red rice into a smooth batter, adding just the required amount of water to grind into a almost smooth batter.
Adding too much water will make the mixture too watery.
If required grind a little at a time to get a almost smooth batter .The red rice batter is a just slightly coarser, but the urad dal batter is super smooth.Combine the urad and red rice batter, add salt to taste and set aside for at least 12 hours or overnight until the batter ferments.
You will notice the batter would have risen in volume.Hence you should place the batter in a large container so it has enough room to increase in its volume.Note on fermenting the Red Rice Idli & Dosa BatterFermentation has to take place where the weather is warm.
So ideally in summer, the batter ferments very well and doubles or triples its quantity.
But in cold places, the batter has to be kept in an oven.
If your oven has light, then turn on the light for a few hours with the batter in the oven.
Once the oven is warm, turn off the light and let the batter ferment.
If your oven does not have a light, then preheat the oven to warm, turn off oven then keep the batter in the oven to ferment.This process can be mastered with experience.Method For making Dosa'sThe freshly fermented batter is great for making idlis.
So typically and traditionally, the first day after the rise, we made idlis at home and there after it is great for making dosas as well.For making ragi idlis do not dilute the batter with water.When making Red Rice dosas you can optionally dilute the batter with a little water to help in easy spreading.Preheat the skillet on medium heat and grease it.
Pour a ladleful of batter on the preheated tawa and spread the batter in circular motion to make a thin dosa.
Drizzle ghee or oil around the dosa and allow it to crisp.
Once done, flip the dosa and cook on the other side for a few seconds and serve.Proceed the same way to make the Red Rice Dosa with the remaining batter.Serve the Red Rice Dosa along with a bowl of Drumstick Sambar and Tomato Onion Chutney along with a glass of vegetable juice like Beetroot and Celery Juice for breakfast.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Red_Rice_Dosa_Recipe_Archanas_Kitchen-1.jpg, 6
Ingredients: rice flour,icing sugar,water,ghee

Mochiko Dango Recipe - Sweet Japanese Dumplings, 1 tablespoon Ghee,3/4 cup Icing Sugar - powdered,1 cup Rice flour,1 cup Hot water, 50, Japanese, To begin making Mochiko Dango recipe - Sweet Japanese Dumplings, combine rice flour and powdered sugar and sift them together.
Keep aside.Boil water in a pan with ghee/clarified butter.Remove water from heat and now slowly start adding rice flour mix into the water.Keep stirring with a wooden spatula .
Break lumps if formed.Stir the rice flour mixture till it thickens to form a smooth dough.
Set aside to cool.Divide the dough into two parts.
Add pink color or any other color of your choice to one part of the dough and knead well.Pinch a lemon sized ball from both white and pink dough one by one and roll between your palm to make Dango or round ball.
Heat a steamer and place the dangos to steam in high flame for 15-20 minutes.Once done turn off the heat and place the dangos on a wire rack to cool.Arrange few Mochiko Dango (Sweet Japanese Dumplings) on a skewer and serve as evening snackServe Mochiko Dango as a dessert after Vegetarian Sushi Recipe or Teriyaki Chicken Recipe with rice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaheen_ali/Dango_Sweet_Japanese_Dumplings.jpg, 4