anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,coriander (dhania) leaves,fennel seeds (saunf),red chilli powder,cloves garlic,gram flour (besan),onion,rolled oats instant oats,green chillies,sunflower oil

Oats and Besan Cheela Recipe (High Protein Spiced Crepes), Sunflower Oil - for cooking,Salt - to taste,80 grams Rolled Oats Or Instant Oats - powdered,Coriander (Dhania) Leaves - few,2 cloves Garlic - grated,2 Green Chillies - finely chopped,Red Chilli powder - to taste,250 grams Gram flour (besan),1 teaspoon Fennel seeds (Saunf) - pounded,2 Onions - thinly sliced, 50, Indian, To begin making the Oats Besan Cheela Recipe, combine all the ingredients for the Besan Chilla in a large bowl.Gradually add water to make a thick batter.Check the salt and spice levels and adjust to suit your taste.The cheela batter will be similar to the consistency of a dosa batter or pancake batter.
The batter should be able coat the back of the spoon.The next step is to cook the Oats Besan Cheela in a panPreheat a skillet on medium heat, pour a ladleful of batter on the pan and spread it in a circular motion to form a thin crepe/ dosa.Drizzle some oil around the cheela and cook it until the top does not look raw and you notice the edges are getting brown.
Flip and cook on the other side for a few seconds.Once done, transfer to a plate and proceed to make the chillas with the remaining batter.Serve the Oats Besan Cheela along with a Sweet And Spicy Tomato Chutney and a Dhaniya Pudina Chutney for breakfast, a tea time snack or even weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Breakfast_Tiffins/Oats_and_Besan_Chilla_Fit_Foodie-1.jpg, 10
Ingredients: milk,water,ragi flour (finger millet nagli),instant oats (oatmeal)

Ragi Oatmeal Kanji Recipe - Healthy Diabetic Porridge Recipe, 2 tablespoons Instant Oats (Oatmeal),1 cup Milk,1 cup Water,2 tablespoons Ragi Flour (Finger Millet/ Nagli),1/4 teaspoon Honey - to taste, 30, Indian, To begin making the Ragi Oatmeal Porridge Recipe, in a saucepan over medium heat add the ragi flour and oatmeal.
Stir in the water and dissolve the ragi powder until there are no lumps.Once the ragi kanji begins to thicken, stir in the milk and keep stirring until the ragi oatmeal porridge thickens and gets cooked.
Keep stirring  so that lumps don't form while cooking.
Once the mixture thickens add honey and turn off the heat.
You can optionally add salt, or even slice bananas into the porridge and serve warm.Transfer contents to a serving bowl and let it sit covered for 5 minutes.
Serve Ragi Oatmeal Porridge Recipe with Ginger Cardamom Chai  for a wholesome indian diabetic breakfast or even for a high protein breakfast before the kids head out to school., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Breakfast_Tiffins/Ragi_Oatmeal_Porridge_Recipe_Breakfast_Kids-1.jpg, 4
Ingredients: black rice,salt,mango (ripe),jaggery,goji berries other dried fruit,coconut milk,mixed nuts

Black Rice Porridge Recipe, 1 cup Black Rice,1 tablespoon Goji berries - or any other dried fruit,1/4 cup Jaggery,1/4 teaspoon Salt,1 Mango (Ripe) - diced,1 tablespoon Mixed nuts,1 cup Coconut milk, 70, Continental, To prepare yummy Black Rice Porridge recipe, get ready with all the ingredients and bring 2 and 1/2 cups of water along with the black rice, salt, coconut milk, and sugar in a pan.Lower the flame to a simmer and cook covered for 40-45 mins or until the rice grains are tender and the liquid has evaporated.Stir in the coconut milk and the remaining coconut sugar to loosen the porridge and cook briefly not more than 2 minutes.Serve Black Rice Porridge Recipe warm or cold with fresh mango, dried fruit and flaked nuts., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Black_rice_porridge.jpg, 7
Ingredients: salt,spaghetti pasta,virgin olive oil,basil leaves,lemon,lemon,black pepper powder,parmesan cheese,shrimps deveined,butter

Lemony Pasta Recipe With Roasted Shrimps, 1 tablespoon Lemon juice,1 tablespoon Extra Virgin Olive Oil,Parmesan cheese - to garnish (optional),15 Shrimps - peeled and deveined,Salt - to taste,2 tablespoon Butter,2 teaspoon Black pepper powder,8 Basil leaves - finely chopped,1/4 teaspoon Salt,250 grams Spaghetti Pasta,1 tablespoon Lemon zest, 40, Italian Recipes, To prepare Lemony Pasta Recipe With Roasted Shrimps, marinate the shrimps by applying black pepper powder, salt and olive oil and keep aside for 30 minutes.Line the baking tray with aluminium foil.
Place the marinated shrimps in baking tray by keeping distance between each shrimp and grill for 10 minutes at 200 C in grill mode.After 10 minutes, flip and grill for 5 more minutes.Boil pasta al-dente in 4 cups water by adding 1 tablespoon olive oil.Drain the pasta.
Reserve the water in which pasta was boiled.Heat a skillet, add butter to it.
After the butter melts, add boiled pasta and toss.Add lemon zest, chopped basil, black pepper powder and lemon juice and toss.
Add salt to taste and toss.Now add 1/2 cup of the water in which pasta was boiled and cook for 5 minutes.Add the Roasted shrimps and toss.
Serve Lemony Pasta Recipe With Roasted Shrimps with Red Wine Sangria Cocktail Recipe and make a truly delicious celebratory meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/rakshak/Lemon_Pasta_With_Roasted_Shrimps.jpg, 10
Ingredients: ghee,jaggery,leftover roti,badam (almond),cardamom powder (elaichi),dates

Malida Recipe (Healthy Whole Wheat Afghan Sweet), 1/4 cup Dates - (pitted) finely chopped,1/4 cup Jaggery - grated,1/2 Badam (Almond),8 Leftover roti,1/2 teaspoon Cardamom Powder (Elaichi),2 tablespoons Ghee, 40, Afghan, To begin making the Malida Recipe, tear the Roti to bite sized pieces.
Process the roti to coarse texture using Food Processor.
You would get about approximately 3 cups of the roti mixture.
Keep this aside.The next step is to process the dry fruits.
First add the almonds and make a course powder.Into a large mixing bowl, add the powdered almonds, chopped dates, cardamom powder and jaggery.
Stir well to combine.
Keep this mixture aside.Our next step is to lightly roast the roti powder in ghee.
Heat a heavy bottomed pan on low heat and melt the ghee.
Add in the Roti powder and stir well.Roast the whole wheat roti for about 5 to 7 minutes or until the powder is hot enough.
The reason we roast on low heat, is so that it becomes crisp slightly and the heat also helps in binding the remaining ingredients to make the malida.Add this toasted powder to the wide bowl with other ingredients.
Combine all the ingredients together using your hand.
Once mixture feels wet, start making small bite balls out of the Malida Mixture.Malida would be little sticky while making balls but the jaggery will get hard and hold shape once it rests for a few minutes.Serve the Malida as a tea time snack or as a healthy lunch box snack for kids.
This sweet is packed with nutrition and goodness that you can have it as a quick energy booster for those long work days., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/DivyaShivaraman/Malida_Recipe_Healthy_Whole_Wheat_Afghan_Sweet-1_1600.jpg, 6
Ingredients: coconut sugar,salt,baking powder,bananas,coconut,dark chocolate chips,vanilla,eggs,chia seeds,flour (maida),coconut oil,quinoa,instant oats (oatmeal)

Quinoa Chocolate Cookies Recipe, 1/2 cup Dessicated Coconut,1 cup All Purpose Flour (Maida),1 cup Quinoa - cooked,1 teaspoon Baking powder,1 tablespoon Vanilla Extract,1-1/2 cups Dark Chocolate Chips,1 Whole Eggs,3/4 cup Coconut Sugar,2 tablespoons Chia Seeds,1/4 cup Coconut Oil,1/2 cup Instant Oats (Oatmeal),1 Ripe Bananas - mashed,1 teaspoon Salt, 45, Continental, To begin making Quinoa Chocolate Cookies, first preheat your oven to 180 C, while you prepare the cookie dough.The first step to prepare the cookie dough is to crack an egg into a medium-sized bowl.
To this add the vanilla essence, salt, oil and beat it all together until well combined.Next, add the sugar to this mixture and beat once again.
To this, add in the cooked quinoa, all purpose flour, shredded coconut, oats, baking powder, mashed banana and combine it all well.Scatter the chia seeds into the mix along with 1/2 cup of chocolate chips and stir once again.Line a baking sheet with wax paper or parchment paper on which you will bake the cookies.
Using a small ice cream scoop, place scoops of the mixture on the paper, leaving an inch between them.
This space allows the cookies to spread as they bake.Place the baking sheet in the preheated oven and bake the cookies for 12 to 15 minutes, until they're golden.When done, take the sheet out of the oven and place it on a wire rack to cool completely.
The cookies continue to bake while they are hot out of the oven.Meanwhile, prepare the chocolate frosting by melting the remaining 1 cup of dark chocolate chips in a water bath.
To do this, place a saucepan of water on the heat.Place the chocolate chips in a heatproof bowl and place the bowl over the saucepan with water, such that the water does not come in contact with the heatproof bowl.With a spatula or a whisk gently stir the chocolate chips, which will start melting due to the heat generated below.
When the chocolate has melted completely, take it off the heat and allow it to settle for a couple of minutes.By now, the cookies would have cooled too.
Dip the cookies into the chocolate and set them down to cool again.
As it cools a second time, the chocolate will set, coating them evenly.Once done, allow it to cool and store the Quinoa Chocolate Cookies in a airtight container.Serve the Quinoa Chocolate Cookies as a tea time snack along with a cup of Masala Chai or even pack them into the snack box for kids.
 , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Divya_Shivaraman_/Quinoa_Chocolate_Cookies.jpg, 13
Ingredients: salt,wheat flour,milk,jaggery,virgin olive oil,muesli,vanilla

Muesli Olive Oil Rusk Recipe, 4 tablespoon Jaggery,1/4 cup Milk,1 tablespoon Vanilla Extract,1 cup Muesli,1/2 cup Extra Virgin Olive Oil,1 cup Whole Wheat Flour,1 pinch Salt, 80, Continental, To begin making the Muesli Olive Oil Rusk Recipe whisk oil and jaggery in a bowl until it combines.Then add vanilla essence, milk and whisk a bit more.Now add the flour, yeast and muesli.
Mix everything well to get a sticky dough.
Preheat the oven at 180 degrees.Place the whole dough on baking sheet and shape into approximate 6 cm wide and 20 cm long log.
Bake for 25-30 minutes or until firm to the touch.Once done remove from the oven and allow it to cool for at least 15-20 minutes.Using a serrated knife, cut the log into 1 inch thick slices.
Place the slices on their sides on the baking sheet.Bake for 10 minutes and take out.
Flip them and bake for 10 more minutes.Remove the Muesli Olive Oil Rusk from oven and transfer to a wire rack to cool completely.
It will become even harder after cooling.
Once cooled store Muesli Olive Oil Rusk in an airtight container.
Serve the Muesli Olive Oil Rusk Recipe as a tea time snack with Masala Chai Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Muesli_Olive_Oil_Rusk_Recipe_.jpg, 7
Ingredients: black cardamom (badi elaichi),nutmeg powder,mustard seeds,fennel seeds (saunf),asafoetida (hing),ajwain (carom seeds),black peppercorns,dry red chilli,nagkesarcassia buds,coriander (dhania) seeds,cinnamon stick (dalchini),cumin seeds (jeera),peanuts (moongphali),bhindi (lady fingerokra),st flower,cloves (laung),star anise,sunflower oil

Malvani crispy lady finger recipe - groundnut lady finger vegetable, 1 Stone flower,1 tablespoon Coriander (Dhania) Seeds,1/2 teaspoon Mustard seeds,2 Dry Red Chilli,1/2 teaspoon Fennel seeds (Saunf),500 grams Bhindi (Lady Finger/Okra) - washed and cut into small pieces,1/4 teaspoon Whole Black Peppercorns,1 Cinnamon Stick (Dalchini),1/4 cup Roasted Peanuts (Moongphali) - roasted and crushed,1/4 teaspoon Nagkesar/cassia buds,1/2 teaspoon Ajwain (Carom seeds),1/4 teaspoon Asafoetida (hing),1 Black cardamom (Badi Elaichi),3 Cloves (Laung),2 tablespoons Sunflower Oil,1 Star anise,1/2 teaspoon Cumin seeds (Jeera),1/4 teaspoon Nutmeg powder, 30, Malvani, To begin making the Malvani Kurkuri Bhindi Recipe, we first prepare the malvani masala.Heat a small pan and dry roast the ingredients mentioned in the malvani masala table in low heat.
Once  cool, grind it to a fine powder using a hand blender and keep aside.In the same pan dry roast the de skinned peanuts in low heat and once its cool, roughly pound the peanuts using a mortar and pestle and keep aside.Now, heat oil in a wide pan on medium flame.
Add the cut bhindi to the oil and saute until it is half cooked and becomes non sticky.
This will take around 10 minutes.Now, add the freshly prepared malvani masala, season with salt and saute until the bhindi is fully cooked and turns crispy.Switch off the flame, add the crushed roasted peanuts and mix well.Serve the Malvani Kurkuri Bhindi Recipe along with Steamed Rice and Dal Tadka for a simple yet yummy weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Malvani_Bhindi_Masala_Recipe_Moongphali_Bhindi_Sabzi-2.jpg, 18
Ingredients: rice,milk,palm sugar,ragi flour (finger millet nagli),almond meal (badam powder),cocoa powder,flax seed powder (flax meal)

Healthy Ragi & Rice Breakfast Porridge Recipe, 400 ml Milk,1 tablespoon Palm sugar - or to taste,1 teaspoon Cocoa Powder,2 tablespoons Ragi Flour (Finger Millet/ Nagli),1 cup Cooked rice,1 tablespoon Flax seed powder (flax meal),1 tablespoon Almond Meal (Badam Powder), 35, Indian, To begin making the Healthy Ragi & Rice Breakfast Porridge Recipe, we will first combine the ragi flour, cocoa flour in a sauce pan.
Add little milk at a time and make a lump free mixture.Place the saucepan in a on medium heat and keep stirring continuously until the ragi cocoa porridge mixture thickens.
Once you notice the ragi porridge thickening, add the cooked rice, flax seed powder, almond powder and sugar.Stir well until you get a thick porridge like consistency.
Check the taste and adjust sugar.
Add milk or water to adjust the consistency.Serve Healthy Ragi & Rice Breakfast Porridge Recipe with Vegan Instant Coffee Recipe for a quick complete breakfast or Turmeric Milk Recipe (Haldi Doodh) during snack time for kids., https://www.archanaskitchen.com/images/archanaskitchen/World_Breakfast/Healthy_Ragi_and_Rice_Breakfast_Pudding_Recipe-1.jpg, 7
Ingredients: tomato,salt,coriander (dhania) leaves,crab,red chilli powder,ginger garlic paste,curry leaves,fennel powder,dry red chillies,black pepper powder,coriander powder,turmeric powder,green chillies,sunflower oil

Chettinad Nandu Varuval Recipe (Crab Fry Dry With Baby Onions), 2 Green Chillies,1 cup Shallots - chopped,1 tablespoon Coriander Powder (Dhania),2 sprig Curry leaves,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,2 teaspoon Black pepper powder,500 grams Crab,1-1/2 teaspoon Ginger Garlic Paste,3/4 tablespoon Red Chilli powder,2 Dry Red Chillies,Coriander (Dhania) Leaves - as required for garnish,2 Tomatoes - chopped,1-1/2 teaspoon Fennel Powder,2 tablespoons Sunflower Oil, 50, Chettinad, To begin making the Chettinadu Nandu Varuval recipe, clean and wash crab well.
I cut them into pieces.
Marinate crab with little turmeric powder, salt and keep aside for 30 minutes.Bring 1 litre of water to boil and add crab to the boiling water.
Cook for 3-5 minutes, drain the crab from boiled water and keep aside.In a wok/kadhai, heat oil.
Add ginger garlic paste and cook until the raw smell of the paste is gone.
Add shallots, green chilies and dried red chilies.
Saute and cook until onions turn translucent.Now add tomatoes and cook until tomatoes turn mushy and oil separates from the sides of the pan.Add the spice powders and give it a quick mix.
Add salt to taste, mix.Add cooked crab into the pan, mix well to coat all the crab pieces well with the spice masala.
Reduce the flame to low, cover and cook until crab is fully cooked and masala turns dry.Remove from pan, garnish with coriander leaves and serve hot.
Serve Chettinad Nandu Varuval with steamed rice and Mamsaam Chops as side dish or serve it as a starter., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Chettinadu_Nandu_Varuval__Crab_Fry_Dry_with_baby_onions.jpg, 14
Ingredients: tomato,salt,coriander (dhania),cumin powder (jeera),ginger,),paneer,hung curd (greek yogurt) (or,coriander powder,flour (maida),turmeric powder,kasuri methi (dried fenugreek leaves),garam masala powder,sunflower oil

Paneer Kofta Curry Recipe - Non Fried, 1 Ginger - grated,1 teaspoon Cumin powder (Jeera),Sunflower Oil - for cooking,Salt - to taste,1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Garam masala powder,1/4 cup Hung Curd (Greek Yogurt) - (or cream),250 grams Paneer (Homemade Cottage Cheese),3 tablespoons All Purpose Flour (Maida),Coriander (Dhania) Leaves - small bunch,Kasuri Methi (Dried Fenugreek Leaves) - for garnishing,1/4 teaspoon Turmeric powder (Haldi),1 pinch Salt,1 tablespoon Honey,2 cups Homemade tomato puree, 60, North Indian Recipes, Method for Paneer Kofta'sCombine all the ingredients for the koftas in a bowl and knead well until you can get dough of the paneer.
The dough will be firm and yet soft enough to shape into balls.
Our next step is to bake them or pan fry them in the kuzhi paniyaram pan.Oven MethodIf you plan to bake the kofta's; then place the paneer balls on a greased baking sheet.
Brush the paneer balls with some oil and bake in a preheated oven (200 C) until the koftas turn golden brown in colour.
Remove the kofta's from the oven once baked and keep them aside.Kuzhipaniyaram Pan MethodIf you plan to use the kuzhi paniyaram pan; then place the kofta balls in the pan's cavities; drizzle the kofta's with a little oil and pan fry them until golden brown on both sides.
You will have to flip the kofta balls so they fry on all sides evenly.
Once you are done baking/ pan frying the kofta's we will proceed to make the curry base.Method for the Kofta CurryHeat oil in a heavy bottomed pan; add in the grated ginger and the honey, sauté until the honey begins to bubble.
Stir in the tomato puree, turmeric powder, cardamom powder, garam masala powder, salt and chilli powder to taste.
Bring the mixture to a boil and simmer for a couple of minutes till the tomatoes get cooked through.Finally add in the cream and the kasuri methi and stir it into the kofta curry.
Add in the pan fried/baked Paneer Kofta Balls into the curry, cover the pan and simmer until the curry and flavours get absorbed into the koftas.Do make sure to check the salt and spice levels and adjust according to your taste.Serve The Paneer Kofta Curry Recipe with Whole Wheat Naan Recipe or Sprouted Moong And Methi Pulao with Carrot Cucumber Tomato Salad., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Gravy/Paneer_Kofta_Curry_Recipe_Using_Non_Sweetened_Rasgulla_Balls-2.jpg, 14
Ingredients: yellow bell pepper (capsicum),salt,wheat flour,red bell pepper (capsicum),eggs,milk,virgin olive oil,onion,black pepper powder,green bell pepper (capsicum),eggs,butter

Whole Wheat Crepe With Eggs And Roasted Peppers Recipe, 1 Onion - sliced,Salt - to taste,4 Whole Eggs,1/4 cup Milk,1/2 cup Whole Wheat Flour,1 tablespoon Butter - softened,1/2 Red Bell pepper (Capsicum) - sliced,1 Whole Egg,Extra Virgin Olive Oil - for cooking,1 tablespoon Fresh cream,1 pinch Salt,1/2 Yellow Bell Pepper (Capsicum) - sliced,1 teaspoon Black pepper powder,1/2 Green Bell Pepper (Capsicum) - sliced, 50, Continental, To begin making the Whole Wheat Crepe With Eggs And Bell Peppers Recipe, first, in a bowl add milk, eggs and beat well.
Add fresh cream, salt and beat again until well combined.
Now add wheat flour and beat until no lumps are left and you get a thin smooth batter.
Cover and refrigerate it for about 1 hour.To make the filling - heat 1 teaspoon olive oil in a pan.
Break eggs into the oil and mix well until cooked but still soft.
Add a pin of salt and mix well.
Remove cooked scrambled eggs from pan and set aside.Into the same pan add remaining 1 teaspoon olive oil.
Add sliced onions and sauté till onions turn translucent.
Add thinly sliced bell peppers and sauté.
Cook for 3 to 5 minutes on low flame.
Add salt and pepper mix well.
Remove from stove and keep aside.Now remove the crepes batter from the fridge, whisk again.
Lightly grease the bottom of a skillet with a little butter using a brush or cotton cloth.
Heat over medium heat until the pan is hot.Pour a ladle full of batter into hot pan and swirl the pan so the batter coats the bottom of the pan.Cook the crepe for about 1 minute, then flip and cook for another 30 seconds.
Set aside and repeat with the remaining batter.Place the cooked crepes on serving plate.
Add the roasted bell peppers and eggs on the top of the crepe, fold into half and then again into another half.
Repeat this for all the crepes.Whole Wheat Crepe with Eggs and Roasted Peppers Recipe can be served for breakfast along with a glass of Pomegranate Juice or Plum Ginger Juice Recipe to make your feel refreshed in the morning.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Whole_Wheat_Crepe_with_Eggs_and_Roasted_Peppers.jpg, 12
Ingredients: salt,rye,ginger,black cumin,black pepper,asafoetida,jaggery,fenugreek seeds,sesame (white),tamarind remove pulp,dry red chillies,curry leaves,oil,white urad dal

Ginger Chutney Recipe - Ginger Chutney Recipe,  30 grams tamarind - soaked and remove pulp, 2 tsp white urad dal - +1/2 tsp for tempering, 1/2 tsp black cumin, asafoetida - a pinch, 1/4 tsp rye, 6-7 whole black pepper, 1/4 Teaspoon fenugreek seeds, curry leaves - a little, 40 grams jaggery, 1/8 tsp sesame (white) - optional, salt , Oil - as per use,40 grams ginger - peel and chop, 2-3 dry red chilies, 30, South Indian Recipes, To make ginger chutney recipe, first heat oil in a pan.
Add cumin, black pepper, fenugreek seeds, dry red chillies, urad dal and cook till it changes its color.
Now put this mixture in a blender with ginger, jaggery, tamarind pulp, salt, 1 tbsp water and Grind it well.
Take out in a bowl.
Now heat oil in a pan.
Add mustard seeds, asafoetida, curry leaves, dry red chillies and cook for 20 seconds.
Add to the chutney and mix well.
Serve the ginger roast dosa with ghee roast dosa, kirai sambar and filter coffee for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Allam_Pachadi.jpg, 14
Ingredients: dates soft seedless,wheat flour,mixed dry fruits,ghee,milk,jaggery,dry coconut (kopra),ragi flour (finger millet nagli),peanuts (moongphali),sesame seeds (til seeds),mixed nuts

Nagli/Ragi Laddu Recipe, 1/4 cup Ghee,4 tablespoons Roasted Peanuts (Moongphali) - roasted and powdered,3 teaspoons Sesame seeds (Til seeds) - roasted and powdered,Mixed nuts - as required,1/2 cup Whole Wheat Flour,2 tablespoon Dry coconut (kopra) - grated,Mixed dry fruits - as required,250 grams Dates - soft seedless,250 grams Ragi Flour (Finger Millet/ Nagli),1/4 cup Jaggery - powdered,2 tablespoons Milk, 55, South Indian Recipes, To begin making the Nagli/Ragi Laddu recipe, heat ghee in a heavy bottomed pan.Roast the flours in the ghee till you get the typical aroma.
Stir constantly so that they do not burn.Next, add the dates and jaggery.
Cook for a few minutes till the jaggery melts and mixes well with the flours.Take off the heat and add the other ingredients except milk.
Cool slightly.Pulse the mixture once or twice in a food processor to mix everything together.Make small rounds balls (laddus) from the mixture, till it is still warm.
Sprinkle some milk if the mixture is too dry.Cool completely and store in an airtight container.Serve Nagli/Ragi Laddu with Scrambled Egg Sandwich with Cucumber and some fresh fruits for your kids lunch box.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/NagliRagi_Laddu.jpg, 11