anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,turmeric powder,ginger,mustard oil,cloves garlic,urad dal soak,green chilli sinuous,asafetida,arhar dal soak,cumin seeds

Pahari Style Phanu Recipe - Pahadi Style Phanu Recipe,  4 cloves garlic - finely Cut, 1/2 inch ginger - finely chopped, 2 cloves garlic - finely chopped, 1 tsp turmeric powder, asafetida - a pinch, 1 tsp cumin seeds, 1/2 cup urad dal - soak in water for 2 hours, 1 inch ginger - finely chopped, 1 green chilli - straight and sinuous cut,1 cup arhar dal - soak in water for 2 hours, 1 tsp Mustard oil - for tempering, 1 tomato - finely chopped, 155, Uttarakhand-North Kumaon, To make the hill style funu recipe, first soak the lentils for 1 to 2 hours.
After getting wet, put both the pulses in a pressure cooker with tomato, ginger, garlic, turmeric powder and salt.
Turn off the cooker and cook till it reaches 6 cities.
After coming to city 6, turn off the gas and let the pressure drain automatically.
Open the cooker, turn the gas again and add asafoetida, salt to taste, some water and mix it.
Mash it a little.
For tempering, heat mustard oil in a tempering pan.
Add cumin seeds, green chillies, ginger, garlic and cook for 20 seconds, add this tempering to the dal, mix and serve.
Serve Pahadi Style Phanu Recipe with Aloo Brinjal Sabzi, Phulka and Radish Raita for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Pahari_Style_Phanu_Recipe_Toor_Dal__Urad_Dal_1600.jpg, 10
Ingredients: mixed vegetables cabbage onion) drenched vinegar,salt,classic mayonnaise (with eggs) (preferably tandoori mayonnaise,kashmiri red chilli powder,green chillies,mustard oil,coriander (dhania) leaves,chaat masala powder,butter baste,chicken bless,ginger garlic paste,curd,lemon,ciabatta bread ovals,green chutney (coriander mint),garam masala powder

Tandoori Chicken Crostini Recipe, 4 tablespoons Classic Mayonnaise (With Egg) - (preferably tandoori mayonnaise,2 tablespoons Coriander (Dhania) Leaves - fine chopped,4 tablespoons Green Chutney (Coriander & Mint),500 grams Chicken - boneless,Salt - to taste,1 teaspoon Mustard oil,1/2 teaspoon Garam masala powder,2 tablespoons Lemon juice,1 tablespoon Butter - to baste,1/2 teaspoon Chaat Masala Powder,2 tablespoons Ginger Garlic Paste,2 Green Chillies - chopped,1/2 cup Curd (Dahi / Yogurt),2 teaspoons Lemon juice,2 teaspoons Kashmiri Red Chilli Powder,4 tablespoons Mixed vegetables - (I used Cabbage & Onion) thin sliced and drenched in vinegar,2 Ciabatta bread - cut into 1/2 inch thick ovals, 100, Italian Recipes, For Marinade: To prepare Tandoori Chicken Crostini Recipe, first prepare the marinade.
In a large mixing bowl mix Kashmiri red chili powder, lemon juice, yogurt, ginger-garlic paste, salt and mustard oil to make a paste.Add chicken pieces and mix well with the marinade such that everything incorporates well.
Cover and refrigerate for an hour.Thread the chicken onto a skewer and cook in a moderately hot tandoor or in a preheated oven at 200°C for 12-15 minutes, or until almost done.Baste chicken with a little butter and cook for another 4-5 minutes.
Remove, sprinkle some chaat masala.
Fine chop tandoori chicken pieces with a sharp knife and collect in a bowl.For Crostini: Toast or Grill Ciabatta Bread slices, until crisp and keep aside.
Spread tandoori mayo over a bread, top with some vinegar soaked cabbage and onion slices, chopped tandoori chicken, drizzle mint and coriander dip generously, sprinkle some chopped green chilies, few drops of lemon juice and garnish with chopped coriander.
Similarly make many more Tandoori Chicken Crostini Recipe and serve hot with Spinach Corn Pasta in Whole Wheat White Sauce and a salad., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaheen_ali/Tandoori_Chicken_Crostini_.jpg, 16
Ingredients: salt,ginger,chana dal (bengal gram dal),rice,britannia cheezza,carrot,curd,onion,black olives,sweet corn,green bell pepper (capsicum),mint leaves (pudina),tomato basil pasta sauce,green chillies,white urad dal

Gujarati Dhokla Pizza Recipe, 1 cup Chana dal (Bengal Gram Dal),Salt to taste,1 Carrot (Gajjar) - grated,2 tablespoon Tomato Basil Pasta Sauce,1 inch Ginger - chopped,2 tablespoons Sweet corn,3 tablespoon Britannia Cheezza - grated,1 cup White Urad Dal (Whole),1 cup Rice,3 Green Chillies - chopped,1/4 cup Mint Leaves (Pudina),3 Onions - thinly sliced,1/2 cup Curd (Dahi / Yogurt),2 Green Bell Pepper (Capsicum) - thinly sliced,2 Black olives - sliced, 40, Fusion, To begin making the Gujarati Dhokla Pizza Recipe we will first make the Khatta Dhokla.Soak rice, urad dal and chana dal all together for about 5 to 6 hours.After six hours, add the soaked rice and dal along with curd, 1 green chilli, ginger and salt to taste into a mixer grinder and grind to a smooth batter.
Ferment the batter for 8 hours to overnight.The curd actually helps in making the batter a little sour.After the batter has fermented, add the grated carrots, green chillies, mint leaves and mix well to combine.
Place a dhokla steamer with little water on heat to steam the Khatta Dhokla in.Spoon the batter into a greased dhokla plates and steam it on high heat for 10 minutes.
So while the dhokla is steaming, we will prep the toppings for the pizza.Add oil into a preheated pan; add the onions and capsicum and saute on medium heat until the onions turns soft and get’s a caramelized texture.
Once done, turn off the heat and keep aside.Preheat the oven to 220 degrees celsius for 10 minutes.Now check if the Khatta Dhokla is cooked.
You will know its done, when you put a tester like a knife and it comes out clean.Let the dhokla cool for 5 to 10 minutes before removing from the steamer and place it on a baking tray.Smear the dhokla with the tomato basil sauce, top it with the caramelized onions and capsicum and sprinkle some sweet corn and black olives around.
Top the Dhokla with some grated cheese and bake for 8 to 10 minutes till the cheese melts.Remove the Gujarati Dhokla Pizza and cut into slices and serve immediately.Serve Gujarati Dhokla Pizza as an appetizer for your next party along with other fusion appetizers such as Veg Noodle Pakora and Macaroni Chaat.
You can also serve an Aam Pannaalong with these snacks., https://www.archanaskitchen.com/images/Gujarati_Khatta_Dhokla_Pizza_Recipe_Cheesy_Kitchen_Videos_10_1600.jpg, 15
Ingredients: cashew nuts,salt,coconut,ghee,jaggery,raisins,poppy seeds,cloves cardamom (elaichi) podsseeds,avarekalu lilva beans

Avarekalu Payasa Recipe - Broad Beans Payasa, 10 Raisins,Salt - a pinch,1/2 cup Avarekalu / Lilva Beans,3 teaspoons Poppy seeds,10 Cashew nuts,2 teaspoon Ghee,1/3 cup Jaggery,3 cloves Cardamom (Elaichi) Pods/Seeds,1/3 cup Fresh coconut, 25, Karnataka, To begin making Avarekalu Payasa Recipe, wash the field beans and add them in a pressure cooker with enough water.
Pressure cook for one whistle and turn of the flame, allow the pressure to release naturally.
Once pressure releases, drain the beans from the water and keep aside.
The field beans shouldn’t be cooked mushy.
You can also de-skin it if needed; de skinning adds a smooth texture to the payasa.
 In a mixer-jar, add grated coconut, poppy seeds and cardamom in a mixer, add very little water and grind into thick paste.
Keep aside.Place a heavy bottom pan on a low flame, add jaggery and a little water to dissolve jaggery.
Once it is dissolved, filter the jaggery syrup to remove impurities.
Add it back to the pan and now add the ground coconut paste and cooked avarekalu.
On a low flame boil the payasa for 10 -12 minutes.
Keep stirring and mash the beans lightly if you want a smooth texture.
Turn off the flame.
Meanwhile, in a separate pan, add a tablespoon of ghee and fry the cashew nuts and raisins.
Once the cashews are brown turn off the flame.
Add this to the Payasa and mix well.
The delicious avarekalu payasa is ready.Serve Avarekalu Payasa as a dessert after a Karnataka Style meal of Karnataka Style Majjige Huli Recipe, Steamed Rice and Akki Peni Sandige (Rice idiyappam Fryums), https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/AVAREKALU_PAYASAM_1600.jpg, 9
Ingredients: tomato,coconut milk,mustard seeds,coconut oil vegetable oil,fennel seeds (saunf) case you don'have fennel seeds you could cumin seeds,curry leaves,coriander (dhania) leaves,onion,green chillies (use per spice tolerance) kashmiri chilli powder (use per spice tolerance),methi seeds (fenugreek seeds),brinjal (baingan eggsplant)(use the regular eggsplant not the used baingan bhartha),coriander powder,turmeric powder

Kerala Style Eggplant Curry Recipe, 1 pinch Turmeric powder (Haldi),1 to 2 Green Chillies - slit lengthwise (use as per spice tolerance) 1/2 tablespoon kashmiri chili powder (use as per spice tolerance),1/2 teaspoon Fennel seeds (Saunf) - in case you don't have fennel seeds you could use cumin seeds,1/2 teaspoon Methi Seeds (Fenugreek Seeds) - grounded,1/2 tablespoon Coriander Powder (Dhania),2 sprig Curry leaves,1 Tomatoes - finely chopped,1/4 teaspoon Mustard seeds,1 Onion - finely chopped,2 Brinjal (Baingan / Eggplant) - finely chopped (use the regular small eggplant and not the ones used for baingan bhartha),1/2 cup Coconut milk - thick,3 sprig Coriander (Dhania) Leaves - finely chopped (optional),Coconut Oil - or vegetable oil as required, 50, Kerala Recipes, To begin making the Kerala Style Eggplant Curry recipe, heat oil in a heavy bottomed pan and shallow fry the eggplant till slightly crisp.Remove the fried eggplant from the oil and drain on kitchen towel.
Keep it aside.Into the same wok, add the mustard seeds and allow it to splutter.Add the fennel seeds and saute till raw smell disappears.
Now add the green chillies, onions and curry leaves and saute till onions turn light brown.Once the onions have browned well, add the chilli powder, coriander powder and turmeric powder and saute till raw smell disappears.Add the chopped tomato and saute for a few seconds till all the ingredients have combined well.Add enough water (add according to how much gravy you would want.
I like a thick curry, so did not add too much water) and cover and cook for a few minutes.
Allow the curry to boil well and eggplant to soften a little.Now add the thick coconut milk and stir well.
Cook till small bubbles appear here and there.
Switch off flame and add the chopped coriander leaves.
(optional)Your Kerala Style Eggplant Curry is ready to be served.Serve Kerala Style Eggplant Curry with Roti or steamed rice for a weekday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Donna_George/Homestyle_Eggplant_Curry__Kerala_Style.jpg, 13
Ingredients: herbs (tme,salt,wheat flour,nutmeg,milk,ghee butter coat the pan ( you can an oil spray),water,mixed vegetables (corn,cloves garlic,black peppercorns,onion,mustard powder paste,ghee butter,black pepper powder paprika,eggs,butter

Whole Wheat Crepes With Roasted Vegetables And White Sauce Recipe, Water - as required,4 cloves Garlic - minced,Salt - to taste,1 Fresh Herbs - (thyme,2 tablespoon Butter,1 cup Milk,1 teaspoon Whole Black Peppercorns - crushed,1 Onion - chopped,1/2 teaspoon Nutmeg - grated,3/4 cup Milk,1-2 tablespoon Ghee - or butter to coat the pan (optional or you can use an oil spray),1-1/2 cups Mixed vegetables - (corn,1 tablespoon Butter,1 teaspoon Black pepper powder - crushed or ½ teaspoon paprika,1/2 teaspoon Mustard powder - or paste,1 cup Whole Wheat Flour,2 tablespoons Whole Wheat Flour,2 Whole Eggs,2-3 tablespoons Ghee - melted or butter, 40, Continental, To begin making Whole wheat Crepes with roasted vegetables and white sauce recipe, first make the crepe batter.To make Crepe BatterFirst, whisk together the eggs and milk in a mixing bowl.Add the melted ghee (or butter) and grated nutmeg, stir in the wheat flour, salt and mix gently, but thoroughly, till there are no lumps.Set the mixture aside for 15-20 minutes.To make Roasted VegetablesIn a wok/pan/kadai heat the oil.Add the onion and garlic and sauté for a few seconds.Add the vegetables, sprinkle salt and pepper or paprika and cook for a few minutes, till they are still crunchy.Take them off the heat, add herbs and keep aside.To Make White SauceHeat the butter in a saucepan.Add the flour and sauté till it forms a paste.Turn the heat to low and gradually add the milk, stirring continuously, with a whisk, so that no lumps are formed.
Continue cooking and whisking till the sauce thickens.Take off the heat, add salt, pepper, mustard and whisk well.To Make Crepes & AssemblingPlace a large flat non-stick/griddle/crepe pan on the heat.
Smear some ghee or butter evenly over it.Pour a ladle full of the batter on the pan and immediately tilt the pan in a circular fashion to spread the batter evenly into a thin pancake.Cook until the bottom is lightly browned, usually about 30-40 seconds.Flip the crepe to cook on the other side for a few seconds.
When full cooked, lay the crepe on a serving dish using a flat spatula.Spoon over the filling on half the crepe or a quarter of the crepe.
Fold over the other side and serve immediately topped with spoonful(s) of white sauce.Whole Wheat Crepes With Roasted Vegetables And White Sauce with a hot cup of Espresso Coffee for your breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Whole_wheat_crepes_with_roasted_vegetables_and_white_sauce.jpg, 16
Ingredients: salt,green chilli,yogurt,cumin powder,pepper powder,strawberries,coriander,sugar,onion,strawberry

 Strawberry Raita (Recipe In Hindi),  1 onion - finely chopped, 2 tablespoons sugar, 1 green chili - finely chopped, 2 teaspoons cumin powder, Coriander - little,150 grams of strawberries, 1-1 / 2 cup yogurt, salt - as per taste, 1 teaspoon pepper powder, strawberry - little, 30, Indian, To make Strawberry Raita, first wash the strawberries with water.
Remove its stem and finely chop the strawberries.
Keep it aside.
Now take a big bowl.
Add curd, sugar, cumin powder, black pepper powder and whisk it well.
Now add onion, green chillies, coriander and strawberries to the curd.
Add salt and spices, mix and serve.
Serve Strawberry Raita with Garlic Dal and Tawa Paratha for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Hina_Gujral/Strawberry_Raita_Recipe.jpg, 10
Ingredients: baking powder,salt,sunflower oil,cardamom (elaichi) podsseeds,mango (ripe),water,baking soda,curd,sugar,flour (maida),milk powder,chiroti rava super,mixed nuts

Eggless Mango Cake Recipe, 1 cup All Purpose Flour (Maida),2 tablespoons Milk Powder - optional,1/2 cup Chiroti Rava - super fine,1 teaspoon Baking powder,3-4 Cardamom (Elaichi) Pods/Seeds - powdered,1 Mango (Ripe) - big or 2 medium sized,Mixed nuts - chopped,3/4 cup Sugar - granulated,1/2 teaspoon Baking soda,1/4 cup Curd (Dahi / Yogurt),pinch Salt,2 tablespoon Sunflower Oil,2-3 tablespoons Hot water, 75, Continental, To prepare Eggless Mango Cake Recipe, prep up with all the ingredients first.
Chop nuts and de seed mango and chop its pulp, discarding the peel.Preheat the oven at 190 degree Celsius for 10 minutes.
Prepare the baking pan by greasing with a little oil or butter and dust 1-2 teaspoon of maida/all-purpose flour.Mix the dry ingredients-maida, chiroti rava, milk powder (if using), baking soda, baking powder and salt well in a mixing bowl.
Keep aside.In a Mixer, puree mango along with sugar and cardamom.
No extra water is required at this stage.Later mix all the wet ingredients in another mixing bowl-mango and sugar puree, oil, and curd.
Give a nice stir to mix them evenly.Slowly mix the dry and wet ingredient mixtures now by combining well to form a thick cake batter of dropping consistency.Add hot water about 2 tablespoons (not any more than 1/4 cup water is required).Add chopped nuts and mix once.
Reserve above 1 tablespoon of nuts for topping.Transfer the batter to the prepared cake pan.
Top the cake batter with remaining chopped nuts.Bake in the oven at the same temperature for 30-40 minutes.Check after 30 minutes.
The top should have turned to a golden brown in color and if you check with a toothpick in the center of the cake it should come out clean when the cake is done.
My cake took 38 minutes.Cool the eggless mango cake recipe for 15-20 minutes on a wire rack, unmold and slice them.Serve the Eggless mango Cake is ready to be relished with a scoop of Mango ice cream or vanilla ice cream with chopped mango slices to go with it perfectly., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha_Kalluraya/EGGLESS_MANGO_CAKE_RECIPE_1600.jpg, 13
Ingredients: cheese,tomato,turmeric powder,ginger,salt,green chilli,celery,cloves garlic,red chilli powder,coriander,sugar,onion,oil,coriander powder,cashews,garam masala powder

 Amritsari Ajwaini Paneer (Recipe In Hindi),  1 green chili, 1 onion - finely chopped, 1/2 teaspoon sugar, 2 cloves garlic, 1 teaspoon turmeric Powder, 1 tablespoon oil, coriander - chopped, 1 cup tomato puree,1 cup cup cheese, 1-1 / 2 teaspoon coriander powder, 1 teaspoon celery, 2 long, salt, 1 inch ginger, 5 cashews, 1 teaspoon garam masala powder, 1/2 teaspoon red chilli powder, 60, North Indian Recipes, To make Amritsari Ajwaini Paneer, first of all, add onion, garlic, ginger and green chilli in a mixer grinder and make a paste.
Keep it aside.
Now in a mixer grinder add some water with cashew nuts and make a paste.
Keep it aside.
Now add celery and long pieces in a hamadasta and grind it.
Heat oil in a pan.
Add onion paste to it and cook for 3 minutes.
Now add turmeric powder, ground spice and garam masala and cook for 2 minutes.
Now add tomato puree, coriander powder, red chili powder and salt.
Cover the pan and cook it for 4 to 5 minutes.
After this add cashew paste, sugar and cook for 1 minute.
Now add cottage cheese and garnish with green coriander.
Serve Amritsari Ajwaini Paneer with Onion Thepla and Coriander Mint Chutney., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Gravy/Ajwaini_Paneer_Recipe-2.jpg, 16
Ingredients: tomato,coriander (dhania) leaves,carrot,curry leaves,onion,asafetida,green chillies,white urad dal,salt,capsicum (green),peanuts,mustard,semolina,coriander powder,green peas,red chilli powder,lemon,pomegranate,ginger,ghee,sweet corn,cumin seeds

 Rava Upma Recipe With Peanuts, Peas & Corn,  1 teaspoon ginger - grated, asafetida - a pinch, 1 tablespoon sweet corn, 1 teaspoon White urad dal, coriander powder - pinch, salt - as per taste, 1 teaspoon green coriander - Cut it, 1 tablespoon ghee, pomegranate - little, 2 green peas, 1/2 teaspoon cumin seeds, 1 carrot - chop, 2 green chillies - cut, 1/2 capsicum (green) - cut, 1 tomato - chopped, 1/2 teaspoon mustard,1 cup semolina, 1 tablespoon lemon juice, 2 sprig curry leaves, 1 onion - chopped, red chili powder - pinch, 2 tablespoons peanuts, 30, South Indian Recipes, To make the peanuts, peas and corn rava upma, first put semolina in a pan, turn on the gas and cook until the semolina turns light brown.
Keep in mind that semolina should not burn.
Turn off the gas and drain in a bowl.
Now heat 1/2 teaspoon of ghee in the same pan.
Add peanuts to it and cook on low heat till they turn light brown.
It will take 3 to 4 minutes.
Take it out in a bowl.
Now put 3 cups of water in a saucepan and let it boil.
While the water is boiling, heat the ghee in a pan.
Add the mustard seeds and after it sizzles add cumin and urad dal to it.
Cook till it becomes light brown.
After being light brown add onions and cook till they become soft.
After the onion becomes soft, add curry leaves, green chillies, ginger and half peanuts.
Let it cook for 1 minute.
Add tomatoes to it for 1 minute and cook till they become soft.
Now add peas, sweet corn, red chili powder, coriander powder and salt.
Mix and let it cook for 3 to 4 minutes.
Add semolina and mix.
Now slowly add hot water to it and keep stirring for 3 to 4 minutes so that it does not get lumpy.
Turn off the gas, add lemon juice and mix.
Garnish with green coriander and serve.
Serve peanuts, peas and corn rava upma recipe with coconut chutney and filter coffee for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Roop/Traditional_Rava_Upma.jpg, 22
Ingredients: salt,coconut,poha (flattened rice),coriander (dhania) leaves,mustard seeds,jaggery,curry leaves,white urad dal (split),lemon,pepper,turmeric powder,green chillies,sunflower oil

Tamil Nadu Style Kothamali Aval Upma Recipe - Coriander Poha Recipe, 1 tablespoon Lemon juice,1 teaspoon White Urad Dal (Split),2 Green Chillies,1/4 cup Fresh coconut,1/2 teaspoon Mustard seeds,2 sprig Curry leaves - roughly torn,Salt and Pepper - to taste,1/4 cup Coriander (Dhania) Leaves - roughly chopped,2 cups Poha (Flattened rice),1 tablespoon Jaggery,1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Sunflower Oil, 25, Tamil Nadu, We begin making the Tamil Nadu Style Kothamalli Aval Upma Recipe by washing the flattened rice in cold running water using a strainer and keep it aside, for the water to drain.
Using a mixer, combine the fresh coconut, coriander leaves, green chillies, jaggery, lime juice.
Grind to a coarse mixture, making sure you do not make it smooth.
Transfer to a bowla and set aside.
Heat a flat skillet with oil on medium flame, add the mustard seeds, urad dal, curry leaves and allow it to splutter.Add the ground coconut coriander mixture to the skillet, finally add the soaked and drained flattened rice and give it a toss.
Check for seasoning if required.
Serve the Tamil Nadu Style Kothamali Aval Upma Recipe along with a  cuppa hot Masala chai.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Tamil_Nadu_Style_Kothamali_Aval_Upma_Recipe_Coriander_Poha_Recipe.jpg, 13
Ingredients: salt,water,vivatta maida,sugar,butter

Heart Shaped Sugar Cookies Recipe, 1 cup Vivatta Maida,10 tablespoons Butter (unsalted),1/4 teaspoon Salt,2 tablespoons Vivatta Maida - for dusting,1/2 cup Sugar,1/3 cup Chilled water, 90, Continental, To begin making Heart Shaped Sugar Cookies Recipe, In a medium bowl, add the flour and salt.
Stir to mix.Next, cube the butter and then add it to the flour bowl.
Using a pastry blender or two knives, cut the butter into the dough.
It will be very crumbly, and you're done when the butter is in uniform pieces all about the size of peas.
Make a hole in the center of the dough and pour in all of the water.
Using a fork, stir to combine the dough.Flour a cutting board, and add the dough.
Pat it into a rough square.
You will still see chunks of butter and it will seem too dry, but do not add extra water.
The dough will come together with each roll.Flour the rolling pin, and roll the dough out in front of you into a rectangle of approximately about 10 inch.Fold the bottom third of the dough over the middle of the dough.
Fold the upper third of the dough on top of the middle too.
Rotate the dough one-quarter turn, and repeat.
Use additional flour as needed to prevent the dough from sticking.Roll out, fold, and turn the dough atleast 6 or 7 times.
Refrigerate it preferably overnight.Remove the dough and roll it in 1/4inch thin sheet.
Cover it generously with sugar.Now start rolling the pastry inwards from both corners .cut it 1/4 inch pieces.Bake it at 375 F for 15 mins then turn the pastry and bake it for additional 10 min so both the sides are brown and crispy.Serve Heart Shaped Sugar Cookies Recipe with a glass of Irani Chai Recipe and Baked & Crisp Whole Wheat Methi Puri Recipe during evening., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sadafabbasi79-yahoo.com/Heart_shaped_cookies_recipe.jpg, 5