anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,ghee,coriander (dhania) leaves,methi leaves (fenugreek leaves),enos fruit salt baking powder,red chilli powder,ajwain (carom seeds),sunflower oil the methi pakoras,gram flour (besan),curd,dry red chilli,onion,cumin seeds (jeera),cinnamon stick (dalchini),coriander powder,asafoetida (hing) asafoetida,turmeric powder

Methi Pakoda Kadhi Recipe - Punjabi Kadhi Pakora, Salt - as required,1/2 cup Methi Leaves (Fenugreek Leaves) - finely chopped,1/2 teaspoon Turmeric powder (Haldi),1 cup Curd (Dahi / Yogurt),1 Dry Red Chilli,Coriander (Dhania) Leaves - for garnish if required,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 teaspoon Ajwain (Carom seeds),1 Onion - finely chopped,Sunflower Oil - for frying the methi pakoras,1/4 teaspoon Asafoetida (hing) - Asafoetida,1 cup Gram flour (besan),2 inch Cinnamon Stick (Dalchini),2 tablespoons Ghee,3 tablespoons Gram flour (besan),1/2 teaspoon Red Chilli powder,1/4 teaspoon Enos fruit salt - or baking powder, 35, North Indian Recipes, To begin making Methi Pakoda Kadhi Recipe, first step is to make the pakora.Take a large bowl and mix all the ingredients for the pakoras like - Gram Flour, Red Chili powder, methi leaves, onion, Turmeric powder, Enos Fruits salt, Asafoetida, Salt and Carom seeds.
Add little water at a time and make a thick pakora batter.
Heat a paniyaram pan, add a few drops of oil into the cavities and spoon small portions of the pakora batter into the cavities and pan fry them until it is brown and crisp on all sides.Once the methi pakoras are done, keep them aside.The next step is to make the Kadhi.In a saucepan add the curd, gram flour, turmeric powder, red chilli powder and turmeric powder and salt.
Add 2-1/2 cups of water and mix the kadhi mixture well.Turn the heat to high and keep whisking the kadhi until it becomes smooth and slightly thick.Once the kadhi begins to thicken, turn the heat low and allow the kadhi to simmer for 10 minutes.
This simmering process allows the kadhi to get all the flavors.After 10 minutes of simmering, add the pakoras into the kadhi and simmer the pakoras for another 5 to 8 minutes until they become soft.While the Methi Pakoda Kadhi is simmering, heat ghee in a tadka pan; add the cumin seeds, cinnamon stick, and red chillies.
Allow them to crackle.Give the Methi Kadhi Pakoda  a taste and adjust the salt and spices accordingly.
Once done, transfer the Methi Pakoda Kadhi to a serving bowl.Pour the tadka over the Methi Pakoda Kadhi and give it a swirl and serve hot.Serve the Methi Pakoda Kadhi Recipe along with Multigrain Methi Thepla, Aloo Simla Mirch Ki Sabzi and salad by the side for a delicious lunch or dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Methi_Leaves_Kadhi_Pakora_Recipe.jpg, 17
Ingredients: tomato,horse gram dal (kollu kulith) least,ginger,tamarind water,coconut,sambar powder,mustard seeds,potato (aloo),asafoetida (hing),ghee,cloves garlic,curry leaves,dry red chillies,onion,cinnamon stick (dalchini),cloves (laung)

Hurali Saaru Recipe - Healthy Horse Gram and Coconut Curry, 1/2 teaspoon Mustard seeds,4 cloves Garlic,1/4 Cup Tamarind Water,1 Tomato,1 inch Cinnamon Stick (Dalchini),2 sprig Curry leaves,2 teaspoons Sambar Powder,1 inch Ginger,1/4 cup Fresh coconut - grated,1 Potato (Aloo) - chopped into chunks (optional),2 Dry Red Chillies,2 Cloves (Laung),1 Onion - chopped finely,1 Onion,1 Onion - roughly chopped,1/4 teaspoon Asafoetida (hing),2 teaspoon Ghee,1/2 cup Horse Gram Dal (Kollu/ Kulith) - soaked for at least 4-5 hours or overnight,1 Tomato - roughly chopped, 40, Tamil Nadu, To begin, pressure cook the soaked horse-gram for two whistles over medium heat, along with the chopped onion, tomato and potato.
Turn off the heat after two whistles and let the steam release naturally from the pressure cooker.Meanwhile, in a mixer grind all the curry ingredients to make the smooth paste using little water.
Transfer to a bowl and set aside.Open the lid of the pressure cooker, add the curry masala, close the lid once again and pressure cook the horse-gram for two more whistles.
Open the pressure cooker, add the tamarind extract and salt to taste, and let the curry simmer for few minutes till all the flavours are combined well.For the tempering, in a tadka pan heat the ghee over medium heat.
Add the mustard seeds and onions and sauté gently on a low heat till the onions become golden in colour.
Next add the curry leaves, asafoetida and red chillies.
When it all sputter, pour it over the curry and stir to combine.
Serve Hurali Saaru with steamed rice or Phulka for the wholesome lunch.
 , https://www.archanaskitchen.com/images/archanaskitchen/Indian_Dal_Khadi_Curry/Huruli_Saaru_Recipe_Healthy_Horse_Gram_and_Coconut_Curry-1.jpg, 16
Ingredients: salt,ginger,chana dal (bengal gram dal),coriander (dhania) leaves,mustard seeds,green peas (matar),water,carrot,curry leaves,curd,sweet corn,sooji (semolina rava),enos fruit salt,green chillies(),sunflower oil

Veggie Rava Idli Recipe- Healthy Breakfast Idli, 1-1/2 cup Sooji (Semolina/ Rava),1 cup Curd (Dahi / Yogurt),1/2 cup Carrot (Gajjar) - grated,1/2 tablespoon Chana dal (Bengal Gram Dal),1 teaspoon Enos fruit salt,Salt - to taste,1 tablespoon Ginger - grated,10 Curry leaves,1 tablespoon Mustard seeds,1 cup Water,1/2 cup Coriander (Dhania) Leaves - finely chopped,1 tablespoon Sunflower Oil,1/2 cup Green peas (Matar),3 to 4 Green Chillies - finely chopped (adjustable),1/2 cup Sweet corn, 40, South Indian Recipes, To begin making the Veggie Rava Idli recipe, in a large bowl add the semolina/rava , yoghurt and water.
Whisk to combine all the ingredients.To the same bowl, add the corn, peas, carrot, green chillies, ginger, coriander and salt to the mixture.
Mix well to combine and leave aside.
Heat a tadka pan, with oil on medium heat , add the mustard seeds, chana dal, curry leaves and green chilies.
Saute for a minute and turn off the flame.Add the tadka to the suji/rava mixture, at this stage also add the enos fruit salt and mix well.Preheat the idli steamer with enough water, Grease plates of the idli mould.
Ladle the Veggie Rava Idli batter into each of the cavities and place it in the steamer.
Steam for 12-15 minutes.
After 15 minutes, check if the idlis are done, by inserting a skewer, if it comes out clean , if its not done cover and steam for a few more minutes.
Serve Veggie Rava Idli recipe along with Tomato Garlic Chutney and Beetroot Sambar Recipe and Banana And Mango Smoothie Recipe  for your breakfast or pack it your kids lunch box.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Neha_Kaushal/Veggie_Rava_Idli.jpg, 15
Ingredients: salt,ginger,coconut,kokum (malabar tamarind),water enough the prawns,mustard seeds,methi powder (fenugreek powder),red chilli powder,cloves garlic,curry leaves,onion,coconut oil,coriander powder,turmeric powder,prawns,kokum (malabar tamarind) (for the curry)

Kerala Style Konju Curry With Thengakothu Recipe (Kerala Style Prawn Curry), 500 grams Prawns,2 Kokum (Malabar Tamarind) - soaked (for the curry),Salt - to taste,1/4 teaspoon Mustard seeds,2 Onions - finely chopped,1/4 cup Fresh coconut - pieces,1 tablespoons Red Chilli powder,3/4 tablespoon Coriander Powder (Dhania),Water - enough to cook the prawns,1/4 teaspoon Turmeric powder (Haldi),1 tablespoon Coconut Oil,1 inch Ginger - finely chopped,1 pinch Methi Powder (Fenugreek Powder),1 sprig Curry leaves,1 Kokum (Malabar Tamarind) - soaked,6 cloves Garlic, 40, Kerala Recipes, To begin making the Kerala Style Konju Curry With Thengakothu recipe, wash, clean and devein the prawns.Marinate it with 1 small piece of kudampuli and salt.
Keep aside for 10 minutes.Throw away the kudampuli and wash the prawns under running water till cleaned well.
Drain away all the water.Take a heavy bottomed pan and add the cleaned prawns into it.Into the prawns, add all the ingredients except the coconut oil.Mix well with hands (or with a wooden spoon) till masala has coated the prawns completely.
[add just enough water to cover the prawns or a little lesser, because prawns releases it's own juices while cooking]Cover and cook the prawns for 10 to 12 minutes approximately or till its done.
The cooking time depends on the prawns.Do not over cook the prawns.
Over cooked prawns turns rubbery and under cooked prawns can make you sick.
So be careful while cooking it.If there is too much gravy, reduce it a little.
Switch off the flame.Heat coconut oil in a small pan.
Add the mustard and allow it to splutter.
Now add the curry leaves and fenugreek powder.
(optional) Switch off flame.Pour the seasoning into the curry, mix well and serve hot.
Kerala Style Konju Curry With Thengakothu is best served with hot rice, appams or neer dosa., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Donna_George/Prawn_Curry_In_A_Hurry__Kerala_Style_Konju_Curry_With_Thengakothu.jpg, 16
Ingredients: salt,green chilli,coriander (dhania) leaves,fennel seeds (saunf),red chilli powder,kabuli chana (white chickpeas),garlic,onion,mint leaves (pudina)

Healthy Kabuli Chana Pakora Recipe, 1 cup Kabuli Chana (White Chickpeas) - soaked for 8 hours,1/4 teaspoon Fennel seeds (Saunf),Salt - to taste,1 tablespoon Mint Leaves (Pudina) - chopped,1 teaspoon Red Chilli powder,1 Onion - chopped,1 tablespoon Garlic - chopped,1 tablespoon Green Chilli - chopped,1 tablespoon Coriander (Dhania) Leaves - chopped, 330, North Indian Recipes, To begin making Healthy Kabuli Chana Pakora Recipe first prep all the ingredients and keep aside.Take the soaked kabuli chana, drain all the water and pulse it in the mixer grinder until you get a coarse mixture.
Make sure that you do not grind it into a smooth paste.
Remove the pulsed kabuli chana in a bowl and add in all the other ingredients like chopped onions, green chillies, coriander and mint leaves, fennel seeds, chilli powder and salt.
 Heat a Kuzhi paniyaram pan over medium heat, add 1/4 teaspoon of oil in each of the cavities of the pan.Spoon a tablespoon of Kabuli Chana Pakora mixture into each of the cavities of the pan.Cook Kabuli Chana Pakora on medium high heat and turn them once they turn golden brown on one side.
This will take about three minutes.
Cook the other side of the pakoras till they turn golden brown as well.Make sure the inside of the Kabuli Chana Pakora is well cooked and the outer covering is nice and crisp.Drain the well fried Kabuli Chana Pakoras on an absorbent paper and serve hot.
Serve the Kabuli Chana Pakora as high tea snacks, or after school snacks to your kids along with Green Chutney Recipe - Coriander Mint Chutney Recipe or Date and Tamarind Chutney and Ginger Cardamom Chai., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/Healthy_Kabuli_Chana_Pakora_Recipe-6_1.jpg, 9
Ingredients: baking powder,wheat flour,salt,coconut,water,baking soda,sugar,vanilla,eggs,coconut milk,flour (maida),butter,sunflower oil

Caramelized Coconut Cake Recipe, 1 cup Fresh coconut - grated,1 cup Sugar - powdered ( divided into two equal portions),1 teaspoon Baking powder,1/2 cup Whole Wheat Flour,1/4 teaspoon Salt,1/3 cup Sunflower Oil,1/2 teaspoon Vanilla Extract,1 tablespoon Butter,1/2 cup All Purpose Flour (Maida),1/2 cup Coconut milk - at room temperature,2 Whole Eggs - at room temperature,1/4 teaspoon Baking soda,2 tablespoons Water, 65, Continental, To begin making Caramelized Coconut Cake, in a pan, combine 1/2 cup of sugar along with 2 tablespoons of water and heat it on medium-low flame.
 Do not mix or touch the sugar-water sugar, once the sugar gets caramelized and reaches a deep brown colour, reduce the heat to lowest and add butter.Whisk vigorously using a hand-whisk and then add the grated coconut.
Mix well for about 30 seconds and then remove from heat.
Keep aside to cool down.Preheat the oven at 180°C and grease your baking pan with soft butter and dust it with flour.In a mixing bowl, combine the whole wheat flour, all purpose flour, baking powder, baking soda, and salt.
Sift through a fine sieve and keep aside.In a separate bowl, add eggs and beat using an electric beater for 15 seconds.
Now add the remaining 1/2 cup sugar and beat till the mixture becomes pale and fluffy.
This will take about 2-3 minutes.
Now add oil, coconut milk, and vanilla extract to the egg mixture and beat till everything is well incorporated.Next, add the caramelized coconut and beat at lowest speed till well mixed.
You don't have to completely cool the caramelized coconut before adding it to the batter.
Lukewarm is fine.Now, add the sifted flour mixture and gently fold in with the help of a spatula.
Do not over mix.Pour the prepared batter in the greased pan and bake at 180°C for 30-35 minutes or until a toothpick inserted comes out clean.Serve Caramelized Coconut Cake at tea time along with a cup of hot Punjabi Style Espresso Coffee and some Kucho Nimkis to much on the side.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/navneet289-gmail.com/Caramelized_Coconut_Cake_With_fresh_coconut_1600.jpg, 13
Ingredients: tomato,asafoetida (hing),coriander (dhania) leaves,green peas (matar) ( ),carrot,curry leaves,white urad dal (split),onion,cumin seeds (jeera),green chillies,anardana powder (pomegranate seed powder) a,salt,peanuts (moongphali),mustard seeds,red chilli powder,lemon,sooji (semolina rava),ginger,ghee,sweet corn,green bell pepper (capsicum),coriander powder

Rava Upma Recipe With Peanuts, Peas & Corn, 1 teaspoon White Urad Dal (Split),Coriander Powder (Dhania) - a pinch (optional),Anardana Powder (Pomegranate Seed Powder) - a few (for garnish),1 teaspoon Coriander (Dhania) Leaves - chopped,1 Onion - chopped,1 Carrot (Gajjar) - chopped,1 Pinch Asafoetida (hing),1 tablespoon Ghee,1 Tomato - chopped,Salt - to taste,1/2 Green Bell Pepper (Capsicum) - chopped,1 inch Ginger - finely chopped,2 tablespoons Raw Peanuts (Moongphali),1/2 teaspoon Cumin seeds (Jeera),1/2 teaspoon Mustard seeds,2 tablespoons Sweet corn,Red Chilli powder - a pinch (optional),1 Cup Sooji (Semolina/ Rava),2 sprig Curry leaves,1 tablespoon Lemon juice - (adjust),2 tablespoons Green peas (Matar) - (fresh or frozen),2 Green Chillies - chopped, 30, South Indian Recipes, To begin making the  Rava Upma Recipe With Peanuts, Peas & Corn Recipe,  heat a non stick pan and dry roast the semolina on medium flame until it turns into a light brown in color and aromatic.
Turn off the heat and keep aside in a bowl to cool.In the same pan add 1/2 teaspoon of ghee and peanuts, roast peanuts on medium heat until they becomes crunchy and golden brown.
 Once done turn off the heat and transfer them into a bowl.In a saucepan, add 3 cups of water and let it come to rolling boil.
While the water is heating, heat the remaining ghee in a non stick pan and add mustard seeds into it.
When mustard crackles, add cumin and urad dal in it.
Saute them until they become light brown in color.Now add onions, curry leaves, green chilli, ginger and half quantity of peanuts and saute them for a minute till the onions become translucent.
Once done, add tomato and cook them for about 2 minutes or more until soft and cooked.Then add all chopped vegetables, carrots, capsicum, peas, corn.
Add the red chilli powder and coriander powder if you are using it.
Mix well to combine,cover and cook them about 3 minutes or until cooked.Once the vegetables are cooked add semolina mix it well and add hot water.Stir continuously on low heat, after 2 or 3 minutes to ensure that there are no lumps.
Add remaining peanuts to the rava upma.
Cover and cook until semolina is cooked well and turn off the heat.Now add lemon juice and mix well and transfer the  Rava Upma Recipe With Peanuts, Peas & Corn Recipe into a serving plate and serve hot.
Serve Rava Upma along with Spicy Lime Pickle Recipe or Coconut Chutney  and finish off this breakfast with a hot cup of  South Indian Filter Coffee Recipe With Filter Coffee Powder.
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Ingredients: salt,cumin powder (jeera),kashmiri red chilli powder,green chilli,ghee,brinjal (baingan eggsplant),coriander (dhania) leaves,curd,onion,garam masala powder

Dhungare Baingan Recipe, 1 Onion - sliced,1 teaspoon Cumin powder (Jeera),2 cups Curd (Dahi / Yogurt),1 tablespoons Ghee,1 Brinjal (Baingan / Eggplant),Salt - to taste,1/2 teaspoon Garam masala powder,2 tablespoons Coriander (Dhania) Leaves - chopped,1/2 teaspoon Kashmiri Red Chilli Powder,1 Green Chilli - chopped, 25, Lucknowi, To begin making Dhungare Baingan Recipe first we will roast a whole eggplant over an open gas flame till the skin is charred.
Turn off the flame and remove the charred baigan onto a plate.
Once the eggplant is cooled, peel away the charred skin.
Mash the smoked baingan well and put into a pot which has a tight lid.
Add in the curd,onions, green chillies, roasted cumin powder, garam masala powder,red chilli powder, salt to taste.
Stir well to combine.
To give it second smoke using coalKeep a piece of coal over a flame and heat till it turns red hot in colour.Place a small bowl on top of baigan mixture and place the hot burning coal in the small bowl.
Drop ghee on the coal and  =once the coal begins to smoke close the lid of the pot quickly.
Keep it closed for five minutes to let the flavours of the smoke seep into the baigan.
After 5 minutes open the lid and remove the coal bowl.
Garnish Dhungare Baingan with coriander leaves and serve.Serve Dhungare Baingan with Aromatic Vegetable Pulao or Garlic Naan and  Nawabi Kofta Curry for your next party.
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Ingredients: salt,cumin powder (jeera),amchur (dry mango powder),coriander (dhania) leaves,red chilli powder,baby potatoes,coriander powder,turmeric powder,sesame seeds (til seeds),garam masala powder,sunflower oil

Chatpate Aloo Recipe With Sesame Seeds, 1/2 teaspoon Cumin powder (Jeera),500 grams Baby Potatoes,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Garam masala powder,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),Coriander (Dhania) Leaves - finely chopped,1-1/2 tablespoons Sesame seeds (Til seeds),Sunflower Oil - as needed,1 teaspoon Amchur (Dry Mango Powder), 30, Punjabi, To begin making Chatpate Aloo Recipe With Sesame Seeds, take all the baby potatoes in a saucepan with water and boil well till done.You can also choose to pressure cook them for just one whistle in sufficient water and run under cold water for immediate release of pressure.Once the potatoes are cooked al dente, peel them all and put aside.Now, in another small bowl add all the spices -salt, red chili powder, turmeric powder, jeera powder, amchur powder and garam masala powder and mix them well with a spoon, and keep aside.In a kadai, lightly roast sesame seeds and keep them aside.In the same kadai, heat 2-3 tablespoons of vegetable oil into it for frying the boiled baby potatoes.Once the oil is hot enough, add potatoes gently and fry them well.
You need to cook them till they get a nice light brown color.Once the potatoes are cooked well, keep them aside on a plate and pat with tissue paper to absorb excess oil and let it cool down for 5 minutes.Take the fried potatoes in a bowl again and put the whole masala into the bowl and mix everything thoroughly together, taking care that the potatoes are firm and not mushy.
Cooking the potatoes help the prepared masala to coat well which enhances the taste .Garnish it with few freshly chopped coriander leaves and Serve it like that.Serve Chatpate Aloo Recipe With Sesame Seeds along with Punjabi Dal Tadka, Butter Naan Recipe and end your meal with a Refreshing Mint Lassi Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/droolingfoodies-gmail.com/chatpate_aloo_recipe_With_sesame_seeds_edited.jpg, 11
Ingredients: confectirs sugar,bananas,milk,sugar,custard powder,butter

Super Easy Eggless Banana Clafoutis Recipe, Confectioners sugar - for dusting,2 tablespoons Custard powder,6 tablespoons Sugar,2 tablespoons Butter (unsalted),1/2 liter Milk,2 Ripe Bananas, 50, French, To begin making Super Easy Eggless Banana Clafoutis Recipe, dice peeled bananas into small circular thin pieces.
Heat butter in a pan and add 3 tablespoons of sugar into it.Once the sugar starts to being caramelised, add the sliced banana pieces and cook them for 5 minutes or till the time they are caramelised properly.Arrange these caramelised banana pieces into two buttered ramekins and keep them aside.Now take the custard powder into a cup and add 1/3 cup of milk into the cup.Stir it well to make a thick paste.Heat up rest of milk and sugar to it,add custard powder paste into this milk and stir it continuously to save the milk from burning.Cook for few minutes and turn off the heat.
Next pour this custard over the caramelised bananas.Preheat oven to 160 degrees C for about 10 minutes.
Transfer the ramekins into the oven and keep them on the middle rack.Bake for 30 minutes or till the time the edges are puffed, top becomes golden brown and the centre is no longer runny.Dust some powdered sugar and serve Super Easy Eggless Banana Clafoutis Recipe as a dessert after a filling meal of Eggplant Steaks Recipe, Pita wedges and Tomato Noodle Soup recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/garimasgautam-gmail.com/super-easy-eggless-banana-clafoutis-recipe.jpg, 6
Ingredients: cheese,britannia,corn flour,rabdi,milk,saffron strands,flour (maida),sugar,cardamom powder (elaichi),eggs,butter

Japanese Cotton Cheesecake Recipe, 125 grams Britannia Cream Cheese,1-1/2 cups Milk,1/2 teaspoon Saffron strands,1-1/2 tablespoons Corn flour,2 tablespoon Sugar,1/2 cup Rabdi,1/2 teaspoon Cardamom Powder (Elaichi),1/4 cup All Purpose Flour (Maida),1/4 cup Sugar,3 Whole Eggs - at room temperature,2 tablespoons Butter, 70, Asian, To begin making Japanese Cotton Cheesecake Recipe, preheat your oven to 140 Celsius.
Line a 9 x 4 inch loaf pan with parchment paper such that it overlaps the sides and can be used to lift out the cake later.To make the rabdi, in a wide thick bottomed pan , heat the milk along with the sugar , cardamom, and saffron.
Bring to boil.
Lower the heat to medium or low and continue heating the milk, removing the cream at regular intervals as above.Using a spatula, gather the cream that forms and stick it to the side of the pan.
When the milk has reduced to about 1/2 cup ( a third of the original volume), take it off the heat.Transfer the rabdi  to a bowl.
Add the cream cheese and butter to this rabdi .
Place the bowl on top of a saucepan with an inch of water (double boiler) and place the saucepan on medium heat.Whisk the mixture until the cream cheese and butter has melted.
Cool the rabdi and cream cheese mixture and then whisk in the egg yolks.
Sift in the flour and cornflour to this egg yolk- cheese-rabdi mixture.
Whisk until smooth.In another bowl, beat the egg whites until foamy.
Add the granulated sugar in portions and continue beating until stiff shiny peaks form (if you upturn the bowl, the whipped egg whites will not move!)Fold in the egg whites into the earlier mixture gently, in three or four additions.
Do not over beat.Pour into the lined pan.
Place the pan in a bigger pan and fill the outer pan with hot water up to half way up your loaf pan.Bake at 140 C for 40-45 minutes or until top is browned and the cheesecake is set.Remove from pan and cool completely on a wire rack.
Serve Japanese Cotton Cheesecake (Fusion Recipe) as a dessert after lunch or dinner along with Japanese Chicken Udon Soup Recipe and Chicken Yakisoba.
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