anandhuvasudev/southindiandish huggingface dataset:
Ingredients: yellow bell pepper (capsicum),tomato,red bell pepper (capsicum),salt,red chilli powder,soy sauce,basil leaves,green chilli sauce,onion,garlic,del monte cheesy dip,green bell pepper (capsicum),broccoli florets,shrimps deveined,garam masala powder,sunflower oil

Shrimp Stir Fry With Cheesy Dip Mayo Recipe, 1/2 Green Bell Pepper (Capsicum) - julienned,1/2 Yellow Bell Pepper (Capsicum) - julienned,2 tablespoon Del Monte Cheesy Dip,1/2 Red Bell pepper (Capsicum) - julienned,1/2 cup Broccoli - chopped florets,15 Shrimps - de-veined,1 teaspoon Red Chilli powder,7 Garlic - minced,1 teaspoon Soy sauce,1 Onion - finely chopped,1/2 tablespoon Garam masala powder,1/2 teaspoon Salt,2 Tomatoes - finely chopped,1 tablespoon Green Chilli Sauce,2 tablespoon Sunflower Oil,4 Basil leaves - torn, 60, Asian, To prepare Shrimp Stir Fry With Cheesy Dip Mayo Recipe, de-vein the shrimps.
Wash and marinate them with the ingredients mentioned for marination.
Keep them aside for 30 minutes.Heat a wok/kadai and add oil.
Once the oil is heated, add chopped onion and fry till onion turns translucent.
Add garlic and saute till the raw smell of garlic goes away.Add tomato and fry till tomatoes turns mushy and cooked well.
Add the bell peppers and broccoli florets and stir fry until cooked.Now add the marinated shrimps and cook for 12-15 minutes stirring occasionally until the shrimp gets cooked well.
Check the taste and adjust the flavors accordingly Once done, stir in the basil leaves and turn off the heat.Serve Shrimp Stir Fry With Cheesy Dip Mayo along with steamed rice and Sangacho Ross Recipe for a lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Shrimp_Stir_Fry_With_Cheesey_Garlic_Mayo-1.jpg, 16
Ingredients: ginger,water,lemon,tulsi (holy basil)

Ginger-Holi Basil Teasene - Ginger Basil Tea Recipe, 2 inch Ginger - (adjust),4 teaspoons Honey - (optional),1/2 Lemon - squeezed,2 cups Water,12 Tulsi (holy basil), 7, Indian, To begin making the Ginger-Holy Basil Tisane - Adrak Tulsi Chai Recipe, wash and clean the ginger thoroughly.
Then grate it without peeling.
The peel of ginger is rich in nutrients.Take water in a saucepan and bring it to boil.Add the grated ginger and boil for 2-3 minutes again.Then keep on simmering for another 3 minutes.Roughly tear the tulsi (holy basil) leaves and put into the simmered ginger-water.Turn off the heat, cover the saucepan and let the ginger-holy basil tisane be on boil for 2-3 minutes.Next, strain in serving cups.
Drizzle honey, squeeze lemon juice and give a quick stir.
Serve hot.Drink Ginger-Holy Basil Tisane - Adrak Tulsi Chai Recipe on empty stomach., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/firsttimercook/GingerHoly_Basil_Tisane__Adrak_Tulsi_Chai.jpg, 4
Ingredients: salt,cumin powder (jeera),spinach,black pepper corns,cloves garlic,onion,button mushrooms

Spinach Mushroom Stir Fry Recipe, 1 Onion - sliced,1 teaspoon Cumin powder (Jeera),Salt - to taste,4 cloves Garlic - finely chopped,250 grams Button mushrooms - halved,400 grams Spinach - chopped,1 teaspoon Whole Black Pepper Corns - coarsely pounded, 25, Continental, To begin making the Continental Spinach Mushroom Stir Fry Recipe, heat oil in flat saucepan on medium heat.Add the chopped garlic and onions and sauté till the onions turn translucent.Once the onions are softened, stir add in mushroom and stir fry until the mushroom starts to sweat.Add chopped spinach, sprinkle salt, pepper and cumin powder and give it a mix.Keep stir frying on medium heat until the spinach is cooked and the moisture is released.You can let the moisture remain in the stir fry and not dry out too much.Spinach will take a minute or to cook and wilt down.Once done, check the salt and seasonings and adjust according to taste and turn off the heat.Transfer the Spinach Mushroom Stir Fry Recipe into a serving bowl and serve hot.Serve the Continental Spinach & Mushroom Stir Fry Recipe along with Grilled lemon chicken, some herbed rice to make a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Continental_Spinach__Mushroom_Stir_Fry_Recipe_.jpg, 7
Ingredients: fennel seeds (saunf),sugar,gulkand,badam (almond),milk (use % fat milk,betel nut (supari)

A Creamy & Delicious Gulkand Kulfi Recipe, 1 teaspoon Gulkand,3 liter Milk - (use 2% fat milk),1/4 cup Gulkand,1/2 teaspoon Betel Nut (Supari),1/4 cup Badam (Almond) - powdered,1/2 cup Sugar,1 teaspoon Fennel seeds (Saunf) - powdered, 55, Indian, To begin making the Creamy Gulkand Kulfi Recipe, we will first have to condense the milk.
For this heat milk in a heavy bottomed saucepan and bring the milk to a boil.Once the milk comes to a boil, turn the heat to low and simmer the milk with almost continuous stirring and reduce the milk to more than half its quantity.
It is important to note that during the initial stages of milk condensation frequent stirring is important, but as it begins to start condensing and reaches less than half the quantity it is absolutely important that you stir continuously.This is because condensed milk tends to get stuck to the bottom and sides of the pan and burn; leading to a very unpleasant taste.
Burning of milk is also toxic so you want to be extra careful.Once it is reduced to about more than half of its quantity stir in the sugar until it dissolves completely.
Finally stir in the fennel seed powder, almond powder saffron and gulkand into the Kulfi milk mixture.Turn off the heat and allow the Gulkand Kulfi mixture to cool completely.
Pour the Gulkand Kulfi mixture in the moulds until 3/4th full, seal them airtight and freeze them in the refrigerator.The Gulkand Kulfi takes a good fifteen hours or more to freeze.
 If you get wooden ice cream sticks in the market, you can insert them in and freeze the Kulfis.Once frozen you can run the Gulkand Kulfi moulds under water to enable easy release onto the plate and serve.Serve the Gulkand Kulfi Recipe for your Holi or Diwali Party or when you have an elaborate Indian Dinner Menu planned for your parties.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Gulkand_Kulfi_Recipe-1.jpg, 6
Ingredients: salt,coriander (dhania) leaves,black pepper powder,raisins,water,virgin olive oil,kalmatta olives,feta cheese,cucumber,couscous,sunflower oil

Couscous Salad With Cucumber And Feta Cheese Recipe, 3 tablespoons Extra Virgin Olive Oil,Salt - to taste,1/4 cup Raisins,2 tablespoons Coriander (Dhania) Leaves - chopped,Black pepper powder - to taste,1 cup Couscous,1/2 cup Feta Cheese - crumbled roughly,1/3 cup Kalmatta olives - chopped,1 teaspoon Sunflower Oil,2 cups Water,1 Cucumber - diced, 50, Continental, To begin making Couscous Salad With Cucumber And Feta Cheese, we must first prepare the couscous.In a saucepan, boil two cups of water with a teaspoon of oil and ½ teaspoon salt.
Bring the water to a boil, add couscous and turn the heat off.Cover the saucepan and let the couscous cook until all the water has been absorbed.
The couscous should be fluffy and plumped up now.
Fluff it up with fork and keep aside to cool.In a mixing bowl or salad bowl, add the diced cucumber, kalamata olives, raisins.
Drizzle the olive oil and sprinkle the salt and pepper over it.
Sprinkle the cooked couscous over and stir everything together.Refrigerate the Couscous Salad With Cucumber And Feta Cheese for at least an hour.
Lastly, sprinkle the chopped coriander leaves, crumbled feta cheese and serve chilled., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Divya_Shivaraman_/Couscous_Salad_with_cucumber_and_feta_cheese.jpg, 11
Ingredients: cashew nuts,salt,sun dried tomato,green zucchini,virgin olive oil,cloves garlic,basil leaves loosely packed,basil leaves,avocado,lemon,parmesan cheese

Zoodles In Creamy Basil Pesto Recipe, 1 tablespoon Lemon juice,2 cups Basil leaves - Loosely packed,4 cloves Garlic,Salt - to taste,1 tablespoon Parmesan cheese - grated,6 Cashew nuts - whole,2 Green zucchini,2 tablespoons Extra Virgin Olive Oil,Extra Virgin Olive Oil - as needed,5 Sun Dried Tomatoes - chopped,Basil leaves - to garnish,1 Avocado - pitted, 25, Italian Recipes, To begin making the Zoodles In Creamy Basil Pesto, firstly we will make the Basil Pesto.
Add basil, parmesan, nuts, garlic in a food processor/blender and coarsely grind.Add avocado, pinch of salt and lemon juice and pulse to just combine.
You should still be able to see little chunks of avocado.
Set it asideThe next step is to prepare the Zoodles.
Spiralize the zucchini using a spiralizer or using a Mandolin slicer and place the zucchini on the Mandolin slicer horizontally and make sure the Zucchini is safely attached to the safety holder and slice the whole length of the zucchini.Quickly toss the Zoodles in a hot pan with olive oil for about 30 seconds.
Remove from heat quickly and transfer to an another dish.Gently toss the Zoodles in the creamy basil pesto and top it with sun-dried tomatoes and basil.Serve Zoodles In Creamy Basil Pesto along with Summer Lettuce Salad for a healthy dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Zoodles_in_Creamy_Basil_Pesto.jpg, 11
Ingredients: wheat brown bread,mixed dry fruits,ghee,milk,sugar,edible silver foilleaf (chandi ka vark) edible,cardamom powder (elaichi)

Bread Halwa Recipe, 1-1/2 cup Milk - preferably ‘whole milk’,2 Edible Silver Foil/Leaf (Chandi Ka Vark) - edible,1/2 teaspoon Cardamom Powder (Elaichi),4 tablespoon Fresh cream,Mixed dry fruits - handful,10 Whole Wheat Brown Bread,1-1/2 tablespoon Ghee - adjustable,1 cup Sugar - adjustable, 30, Mughlai, To begin making the Bread Halwa Recipe, soak bread slices in whole milk for a minute and set aside.Heat a skillet and melt clarified butter, add cardamon and soaked bread.
Cook until its light brown.Add 1 cup sugar and cream cook for around 10 minutes until it become mushy.Heat 1/2 tablespoon of ghee in a small pan.
Add cashews, raisins and roast till it becomes golden brown in colour.
Set it aside.Add roasted dry fruits on top of the halwa and sprinkle cardamom powder.Allow it to cool and garnish with silver leaf and some more dry fruits.
Serve hot or warm.Serve Bread Halwa as a dessert during festivals or special occasions or make it to serve to your sudden guests.
You can serve it after your festive meal of Aloo Matar Sabzi, Ajwain Puri and Boondi Raita., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaheen_ali/Bread_Halwa.jpg, 7
Ingredients: tomato,salt,ginger,bay leaves (tej patta),fennel seeds (saunf),cauliflower (gobi),red chilli powder,curd,coriander powder,turmeric powder,green chutney (coriander mint),sunflower oil

Saunf Wali Hari Gobi Sabzi Recipe - Cauliflower Spiced with Fennel and Green Chutney, 1 Cauliflower (gobi) - cut into florets,Salt,1/2 teaspoon Turmeric powder (Haldi),Red Chilli powder,1/2 cup Green Chutney (Coriander & Mint),Sunflower Oil - for cooking,1 teaspoon Coriander Powder (Dhania),2 Bay leaves (tej patta),1 teaspoon Fennel seeds (Saunf),1 Ginger,2 Tomatoes - finely chopped,1/2 cup Curd (Dahi / Yogurt), 50, North Indian Recipes, To begin making the Saunf Wali Hari Gobi Sabzi Recipe, get all the ingredients and keep them ready.
If you don't have Green Chutney, click here to get the recipe.Heat a teaspoon of oil in a heavy bottomed pan; add the fennel seeds, ginger and bay leaves.
Stir fry for a few seconds.
Add the tomatoes, turmeric powder, coriander powder, chili powder and give it a stir.
Next add the yogurt, green chutney and salt.
Give it a stir.Add the Cauliflower into the Chutney Masala and stir well to combine into the masala.
Once combined, cover the pan and cook until the cauliflower is well cooked.
This will take about 5 to 8 minutes on medium heat.Make sure you keep stirring it intermittently until done.
Once done, turn off the heat and serve.Serve the Saunf Wali Hari Gobi Sabzi Recipe along with Tawa Paratha and Boondi Raita Recipe Spiced With Black Salt for lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Gravy/Saunf_Wali_Hari_Gobi_Sabzi_Cauliflower_Curry_with_Fennel_Mint_Chutney-4.jpg, 12
Ingredients: salt,cumin powder (jeera),corn flour,amchur (dry mango powder),asafoetida (hing),red chilli powder,gram flour (besan),kabuli chana (white chickpeas),peanuts (moongphali),beetroots,sooji (semolina rava),coriander powder,turmeric powder,garam masala powder,sunflower oil

Beetroot And Chickpea Kebab/Tikki Recipe - Evening Snack, 1/4 cup Roasted Peanuts (Moongphali),1 teaspoon Cumin powder (Jeera),Salt - as per your taste,1/2 teaspoon Amchur (Dry Mango Powder),4 tablespoons Sooji (Semolina/ Rava),Sunflower Oil - for shallow frying,1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Garam masala powder,1 cup Kabuli Chana (White Chickpeas) - soaked,Asafoetida (hing) - a pinch,1 tablespoon Corn flour,2 Beetroots - peeled and cut into small cubes,3 tablespoons Gram flour (besan),1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Red Chilli powder, 830, Indian, To begin making Beetroot Chickpea Kebab/Tikki, we have to first wash and soak chickpeas/kabuli chana in enough water overnight.
The next day, add the chickpeas into the pressure cooker, add any additional water, salt and pressure cook the chickpeas for 7 whistles.
After 7 whistles, turn the heat to low and continue to cook for 10 more minutes.Release the pressure from the cooker naturally.
 It will approximately take 20 to 30 minutes to cook the chickpeas.
To a pressure cooker add the peeled and diced beetroots along with 2 tablespoons water and cook for 2 whistles.
Turn off the heat and allow the pressure to release naturally.Drain any excess water from the cooked beets and chickpeas.To a mixer or a food processor, add the cooked beetroot and cooked chickpeas along with coriander powder, cumin powder, red chilli powder, garam masala powder, dry mango powder (amchur powder), asafoetida and salt as per your taste.
Grind this mixture to a smooth paste without adding any water.
The Beetroot Chickpea tikki mixture has to be thick in order to shape it like a tikki.
Transfer the Beetroot Chickpea Tikki mixture into a bowl and add 3 tablespoons gram flour (besan).
Mix all ingredients well.
Cush peanuts coarsely with mortar pestle or in mixer and add it to the ground beetroot and chickpeas mixture.Mix everything together and check for salt.
Divide it into small balls and slightly flatten the balls in the shape of cutlets/ tikkisIn a separate flat bowl, mix corn flour and water to form a thin paste.
Keep the rava/semolina in another plate.Dip the prepared Beetroot Chickpea Tikki into corn flour mixture and roll into rava.
Dipping in corn flour is optional, you can also directly roll into rava or breadcrumbs.Heat a griddle on medium flame, add oil.
Place the Beetroot Chickpea Tikki/ Kebab and fry until it turns golden and crisp on both sides.Repeat for remaining cutlets.
You can also deep fry but shallow frying is a healthier option.
Shallow frying takes roughly 10 minutes.
Serve this Beetroot Chickpea Kebab/Tikki along with Dhaniya Pudina Chutney or Fresh Basil Pesto  as a healthy & light evening snack or as an appetizer/starter at brunch, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/Beetroot_Peanuts_Kebab_Tikki_Recipe_1600.jpg, 15
Ingredients: tomato,salt,green beans (french beans),coriander (dhania) leaves,water,carrot,curd,onion,sooji (semolina rava),enos fruit salt,green chillies,sunflower oil

Instant Rava Appam With Vegetables Recipe, 1 Carrot (Gajjar) - finely chopped,Sunflower Oil - as required,1/2 tablespoon Enos fruit salt,Salt - to taste,1 Tomato - finely chopped,4 Green beans (French Beans) - finely chopped,2 Green Chillies - finely chopped,1 Onion - finely chopped,1 cup Water,2 cups Sooji (Semolina/ Rava),1-1/2 cup Curd (Dahi / Yogurt),3 tablespoons Coriander (Dhania) Leaves - finely chopped, 20, South Indian Recipes, To begin making the Instant Rava Appam With Vegetables, add rawa, yogurt and required water in a mixing bowl.
Make a lump free batter, make sure it should be like an idli batter.
You can adjust water consistency accordingly.
Keep the batter aside for 10 minutes.After 10 minutes, add chopped carrot, onion, tomato, beans, green chillies and coriander in the batter.
Add salt according to your taste.Mix it properly, add eno powder to the batter and mix again.
Take an appam pan, brush appam cups with little oil and heat over medium flame.Add batter in each cup and cover it with a lid.
Let it cook at low flame now.After 2-3 minutes, brush little oil on top of appam and flip them.
You will see that appam has turned golden in colour.
If not then you can keep them for few more minutes and then flip them.
Cover the lid again and let it cook for 2-3 minutes or until they are cooked properly.
Rawa appam is ready to serve.Serve Instant Rava Appam With Vegetables along with South Indian Coconut Chutney and Filter Coffee for your everyday breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Instant_Rava_appam_with_vegetables_1600.jpg, 12
Ingredients: cashew nuts,salt,ginger,chana dal (bengal gram dal),mustard seeds,sesame (gingelly) oil,cloves garlic,gram flour (besan),curry leaves,coriander (dhania) leaves,onion,potato (aloo),turmeric powder,green chillies

Tamil Nadu Style Potato Masiyal Recipe (South Indian Style Aloo Masala), 1/2 teaspoon Mustard seeds,1/2 inch Ginger - grated,Salt - to taste,1/4 teaspoon Chana dal (Bengal Gram Dal),2 teaspoons Sesame (Gingelly) Oil,2 cloves Garlic - grated,4 Green Chillies - finely chopped,5-6 Cashew nuts - roughly chopped,1 teaspoon Gram flour (besan),1/4 teaspoon Turmeric powder (Haldi),Few sprig Coriander (Dhania) Leaves - finely chopped,4 Potatoes (Aloo) - boiled,1 sprig Curry leaves,1 Onion - thinly sliced, 70, Tamil Nadu, To begin making the Tamil Nadu Style Potato Masal recipe, first heat a kadai/wok over low flame with oil.When the oil is hot, temper with mustard seeds, channa dal and curry leaves.Add the ginger, garlic, green chillies, cashew nuts and mix well over low flame.Immediately, add the thinly sliced onions, turmeric powder, pinch of salt and cook till they turn transparent.Meanwhile, mix besan/gram flour with 1/4 cup water in a mixing bowl.
Add 1/2 cup water to the kadai and adjust salt.Now add the besan mixture.
Let the mixture cook for 5 minutes over low flame.Add the crumbled potatoes and allow it to cook over low flame for another 7-8 minutes, stirring occasionally.Switch off, garnish with coriander leaves and it is ready to be served.You can include Tamil Nadu Style Potato Masal with hot Puri in your special weekend menu or pack them for your office/school lunch box.
Either ways, they are tempting and yummy!, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Uma_Raghuraman/Tamilnadu_Style_Poori_Masal__South_Indian_Aloo_Masala_for_Poori_1600.jpg, 14
Ingredients: salt,mustard seeds,asafoetida (hing),cauliflower (gobi),black peppercorns,curry leaves,dry red chillies,cumin seeds (jeera),turmeric powder,sunflower oil

Cauliflower Pepper Fry Recipe (Chettinad Style), 1/2 teaspoon Mustard seeds,2 teaspoons Cumin seeds (Jeera),2 sprig Curry leaves,Salt - to taste,2 cups Cauliflower (gobi) - cut into small florets,1 teaspoon Whole Black Peppercorns,2 Dry Red Chillies,1 teaspoon Sunflower Oil,1 teaspoon Turmeric powder (Haldi),1 pinch Asafoetida (hing), 20, Chettinad, To begin making Cauliflower Pepper Fry (Chettinad Style), heat a pan and pour oil, put the mustard seeds and let it crackle.To this add the asafoetida and a sprig of curry leaves and let it splutter.Add the cauliflower florets to this and give it a stir.Add turmeric powder, season with salt and sprinkle with little water and cook with the lid on top for about 10 minutes.In the meanwhile, make a coarse dry mixture of cumin seeds, peppercorns and dried red chili in a mixer grinder.Once the cauliflower florets are cooked, put this coarse mixture over it and sauté it for well 2 minutes.Garnish with a sprig of curry leaves and serve Cauliflower Pepper Fry Recipe (Chettinad Style) with steamed rice and Beetroot Garlic Lemon Rasam for a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Cauliflower_Pepper_Fry_Chettinad_Style.jpg, 10
Ingredients: cashew nuts,vangi bath powder,salt,mustard seeds,brinjal (baingan eggsplant),asafoetida (hing),dry red chilli,kabuli chana (white chickpeas),white urad dal (split),curry leaves,lemon,turmeric powder,chana dal (bengal gram dal),quinoa,sunflower oil

Quinoa Vangi Bath Recipe, 1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,2 tablespoons Vangi Bath Powder,2 to 3 Dry Red Chilli,1 teaspoon Mustard seeds,10 Curry leaves,1/4 cup Kabuli Chana (White Chickpeas) - cooked,1 cup Quinoa,12 to 15 Cashew nuts - broken,1 tablespoon Chana dal (Bengal Gram Dal),1/4 teaspoon Asafoetida (hing),1 Lemon juice,Sunflower Oil - as needed,2 teaspoons White Urad Dal (Split),6 to 8 Brinjal (Baingan / Eggplant), 55, Indian, To begin making the Quinoa Vangi Bath, firstly wash the quinoa with water and bring 1 cup of quinoa and 2 cups of water to a boil.Cover and simmer until its cooked and all the water has evaporated approximately 15 to 20 minutes.
Let it cool down.In a heavy bottomed pan, heat some oil and add mustard seeds and let it crackle.Add urad dal, channa dal, cashews and stir it around in low heat until it slightly changes colour, now add hing, red chillies and curry leaves.Now add brinjal and chickpeas and 1 tablespoon of Vangi bath powder, little salt and juice of half a lemon and mix until combine, sprinkle some water and cook until it has absorbed all the juices and flavour.Its important that the brinjal and chickpeas absorb the flavour or it will all taste very bland.Now tip in the quinoa add the remaining vangi bath powder, salt to taste and lemon juice and mix it all together and cook covered on low heat until heat its distributed evenly about 3-4 minutes.
Serve hot.If you don't have access to Vangi bath powder.
Simply add 2 tablespoons of Sambhar powder with 1/2 a teaspoon of freshly roasted and powdered cloves and cardamom.Adding a small bunch of chopped methi leaves enhances the flavour of this dish.Serve Quinoa Vangi Bath with plain yogurt, tomato onion cucumber raita or any other raita of your choice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Quinoa_Vangibath.jpg, 15
Ingredients: baking powder,wheat flour,salt,orange,dates,baking soda,orange juice,eggs flaxseed eggs replacer,brown sugar (demerara sugar),buttermilk,flour (maida),butter cooled,walnuts,cinnamon powder (dalchini)

Orange & Date Muffin Recipe, 1 Whole Egg - or flaxseed egg replacer,1 cup All Purpose Flour (Maida),1/4 teaspoon Salt,1 teaspoon Cinnamon Powder (Dalchini),2/3 cup Dates - chopped,1/2 cup Brown Sugar (Demerara Sugar),1/3 cup Fresh orange juice,2 teaspoon Baking powder,2/3 cup Walnuts - chopped,1 cup Whole Wheat Flour,1/2 teaspoon Baking soda,1/4 cup Butter (unsalted) - melted and cooled,2/3 cup Buttermilk,2 teaspoon Orange Zest (Rind), 60, Continental, To begin making the Orange & Date Muffin Recipe, preheat oven to 180 C and line a 12 cup muffin pan with liners or grease with butter and dust with flour.In a large mixing bowl, combine the whole wheat flour, all purpose flour, sugar, baking powder, baking soda, and salt.In another medium bowl, beat together the orange juice, buttermilk, egg (or flax egg) and melted butter.Add buttermilk mixture to the flour mixture.
Stir together all the muffin batter ingredients just until combined.
Don't overmix the batter.
Fold in the orange rind, dates and walnuts.
Spoon the muffin batter into the greased 12 muffins cavities.
Place the muffin tray in the preheated oven and bake for 15 to 18 minutes, until done.You will know it's done, when you insert a tester like a toothpick in the center of the muffin and it will come out clean.
Once the muffins are baked, remove them from the oven and allow them to cool completely.
Serve the Orange & Date Muffin at tea time or pack them in your child's snack box., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Orange_and_Date_Muffin_Recipe-1.jpg, 14