anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,ghee,milk,water,sugar,flour (maida)

Malabar Parrot Recipe - Kerala Parrot Recipe, 2 cups All Purpose Flour (Maida),1 teaspoon Salt - to taste,1/2 cup Milk,2 tablespoons Ghee,1/2 teaspoon Sugar,Lukewarm Water - as required, 55, Kerala Recipes, To begin making the Malabar/Kerala Parotta recipe, in a mixing bowl or a food processor, add the maida, ghee, milk, sugar, salt and sufficient lukewarm water and make a firm dough.Cover the malabar parotta dough and allow it to rest 15 to 20 minutes.Divide the malabar parotta dough into equal portions and roll them into balls.Place a ball on a worktop and roll the malabar/kerala parotta with the help of a rolling pin into thin sheet.Now apply some ghee on the rolled malabar parotta and dust it with the little maida.Make small pleats like an accordian and then bring the pleats together.
Start to roll the malabar parotta into a round pinwheel from one end.
Dust in flour and roll into a circular shape.Do the same with the remaining portion of the malabar parotta dough.
Heat the tawa over medium heat; add the rolled out malabar/ kerala parotta and cook without ghee for a few seconds until the raw look goes away.
Drizzle little ghee and cook the malabar parotta from both sides until lightly brown and crisp.Serve Malabar Parotta with Vegetable Kurma and Kerala Style Egg Roast Curry Recipe as a weeknight dinner or as a paratha for and indian party menu with friends and family., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/Malabar_Parotta_Recipe_Kerala_Parotta_Layered_Flaky_Recipes-3_1600.jpg, 6
Ingredients: tomato,salt,bay leaves (tej patta),coriander (dhania) leaves,fennel seeds (saunf),milk,black peppercorns,dry coconut (kopra),ginger garlic paste,dry red chillies,onion,coriander (dhania) seeds,cumin seeds (jeera),baby potatoes,poppy seeds,cinnamon stick (dalchini),cloves (laung),sunflower oil

Lahori Aloo Recipe, 500 grams Baby Potatoes,4 Dry Red Chillies,1 tablespoons Cumin seeds (Jeera),2 tablespoons Coriander (Dhania) Seeds,Coriander (Dhania) Leaves - for garnish,Salt - to taste,3 Bay leaves (tej patta),4 Tomatoes - pureed,1 inch Cinnamon Stick (Dalchini),6 Whole Black Peppercorns,2 tablespoons Dry coconut (kopra) - grated,3/4 cup Milk,2 teaspoon Ginger Garlic Paste,1 tablespoon Sunflower Oil,1 Onion - grated,2 tablespoons Sunflower Oil,1 tablespoon Fennel seeds (Saunf),4 Cloves (Laung),1 tablespoon Poppy seeds, 65, Pakistani, To begin making the Lahori Aloo recipe, firstly wash, boil and peel the baby potatoes.
Keep aside for cooling.Once cool, heat the oil in a non-stick pan, add the potatoes and salt, mix well and sauté on a medium flame for 3 to 4 minutes till slightly browned.
Keep them aside.Heat the oil in a kadhai or heavy bottom pan, add the onions, bayleaves and sauté on a medium flame for 2-3 minutes till onions turn translucent.Add the ginger-garlic paste, mix well and cook on a medium flame for a minute.Add the spice paste and mix well.
Sauté further on a medium flame for 1 minute.Add salt, tomato pulp, mix well and cook on a medium flame for 2 to 3 minutes, stirring continuously so that it doesn’t stick to bottom.Add the browned potatoes and milk, and let the curry simmer for 5 to 6 minutes, stirring occasionally.
Garnish the Lahori Aloo dish with coriander.Serve Lahori Aloo with Whole Wheat Lachha Paratha and Lauki Raita for a perfect weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Lahori_Aloo.jpg, 18
Ingredients: salt,pineapple,hung curd (greek yogurt),pineapple essence,bananas heaped,coconut,dried figs,pineapple heaped,cocunut,coconut milk,cherries,instant oats (oatmeal)

Pinacolada Smoothie Recipe, 1/2 cup Ripe Bananas - heaped,4 tablespoons Instant Oats (Oatmeal),Pineapple - chunks as required,1/2 cup Pineapple - heaped,Dessicated Coconut - as required,Fresh Cherries - as required,5 Dried Figs,1/8 teaspoon Pineapple Essence,1 cup Hung Curd (Greek Yogurt),2 tablespoons Dessicated Coconut - or fresh coconut,1 pinch Salt,1 cup Coconut milk, 20, Fusion, To begin making the Pinacolada Smoothie recipe, soak the figs in warm water for 15 to 20 minutes.Add in all the ingredients to a blender & grind them into smooth paste.Super delicious and healthy Pinacolada Smoothie is ready to serve.
Serve Pinacolada Smoothie along with some tea time snacks such as Mumbai Style Spicy Murmura Recipe or Ragi Masala Twisters.
You can also serve this to your sudden guests at home.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Anitha_Kirubakaran/Pinacolada_Smoothie_1600.jpg, 12
Ingredients: strawberry wafers,white chocolate,chocolate wafers,milk chocolate

Homemade Kit Kat Bars Recipe, 200 grams Milk chocolate,3 Chocolate wafers,3 Strawberry wafers,200 grams White Chocolate, 25, Continental, To begin maling the Homemade Kit Kat Bars Recipe, take a large baking or metal sheet pan and line with aluminium foil or parchment paper.Chop the chocolates into small pieces ,to facilitate the melting process and keep them in separate bowls.First let us make the milk chocolate kit kat bars.Set up a double boiler (a small pan with boiling simmering water on which to place the bowl of chopped chocolates).
As the bottom of the bowl heats up, the chocolate will start melting.
Keep stirring till completely melted.Remove from heat and mix well till chocolate is smooth and without lumps.Take one chocolate wafer and dip in the melted chocolate.
Pour chocolate on the wafer with a spoon to coat completely, turning it often with the spoon.
Gently lift the coated wafer with a fork and tap the fork on the edge of the bowl so that excess chocolate drips and then gently place the chocolate coated wafer on foil-lined pan.Continue with all the chocolate wafers the same way.Do the same process with strawberry wafers and white chocolate.Once you have dipped all your wafers, allow the bars to set completely in the foil-lined pan.
You can place the kit kat bars in the refrigerator as well to set quickly.
Once it has set completely, gently slide it out from the foil and serve these crunchy, chocolaty homemade Kit Kat bars or take a bite yourself!!Serve Homemade Kit Kat bars recipe with a glass of Chickoo Banana Date Smoothie Recipe to kids as an after school snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Curryandvanilla/Homemade_Kit_Kat_Bars.jpg, 4
Ingredients: tomato,salt,coconut,fennel seeds (saunf),red chilli powder,cloves garlic,black peppercorns,ginger garlic paste,dry red chillies,onion,lemon,cinnamon stick (dalchini),cumin seeds (jeera),poppy seeds,coriander powder,chicken breasts,turmeric powder,cloves (laung),sunflower oil

Kongunadu Chicken Curry Recipe, 1/2 teaspoon Turmeric powder (Haldi),2 tablespoon Fresh coconut,1 teaspoon Poppy seeds,1 teaspoon Ginger Garlic Paste,1/2 teaspoon Fennel seeds (Saunf),1 inch Cinnamon Stick (Dalchini),Salt - to taste,1 teaspoon Cumin seeds (Jeera),3 Dry Red Chillies,1 teaspoon Red Chilli powder,1 Onion - chopped,2 tablespoon Coriander Powder (Dhania),200 grams Chicken breasts - cut into small pieces,1 teaspoon Fennel seeds (Saunf),2 Tomatoes - chopped,1 Lemon juice,2 Cloves (Laung),4 cloves Garlic - chopped,Sunflower Oil,1 teaspoon Whole Black Peppercorns, 45, Tamil Nadu, To begin making the Kongunadu Chicken Curry Recipe, thoroughly wash and clean the chicken pieces.To marinate the chicken pieces, in a bowl combine the chicken pieces, ginger garlic paste, lemon juice and turmeric powder and keep it aside for 30 minutes.Heat a skillet with oil on medium heat, add cumin seeds, peppercorns, dry red chillies, saute them for 30 seconds.
To the skillet add onions and poppy seeds and saute them for 5-7 minutes or until the onions turn golden brown.Next add in the coriander powder and saute for another minute.
Turn off the flame and keep it aside to cool.Once it has cooled down transfer the mixture into a mixer-jar and grind to a smooth paste by adding some water.
Heat a pressure cooker with oil on medium heat, add cinnamon stick, cloves and fennel seeds and allow it to sizzle for few seconds.Add in garlic and onions and saute until it softens.
Once the onions are caramelized, you can add the tomatoes and sprinkle little salt and cook till it becomes soft and  mushy.Add marinated chicken pieces and saute till they are half done.
Add in ground masala along with spice powders- red chili powder, turmeric powder and salt and close the lid and pressure cook for at least 4 whistles until the chicken is done.Serve the Kongunadu Chicken Curry Recipe along with Ghee Rice Recipe | Neychoru  or Kerala Style Appam Recipe with a side of Seer Fish Fry Recipe for a simple lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Kongunadu_Chicken_Curry_Recipe.jpg, 19
Ingredients: salt,cumin powder (jeera),ginger,wheat flour,figaro pure olive oil ghee,sunflower oil ghee,coriander (dhania) leaves,figaro pure olive oil,gram flour (besan),mooli mullangi (radish),green chillies

Stuffed Mooli Paratha Recipe (Radish Flat Bread), 2 teaspoon Figaro Pure Olive Oil,1 teaspoon Cumin powder (Jeera),Sunflower Oil - or ghee to smear while cooking,Salt - to taste,1-1/2 tablespoons Gram flour (besan) - (optional),2 Green Chillies - finely chopped,1 teaspoon Ginger - grated,2 cups Whole Wheat Flour,3 Mooli/ Mullangi (Radish) - finely grated,Coriander (Dhania) Leaves - a handful,Figaro Pure Olive Oil - or ghee to smear while cooking,1 teaspoon Salt, 65, North Indian Recipes, To begin making the Stuffed Mooli Paratha heat olive oil in a wide pan.Add the radish, salt and saute on high heat till all the moisture from radish evaporates.Turn off the heat and add the remaining ingredients for the stuffing and stir well to combine.Allow the stuffing mixture to cool down.Mix all the ingredients for the dough in a mixing bowl, add little water at a time and knead to make a smooth dough.
Divide the dough into 8 portions.Dust a flat working surface with some flour.
Roll a portion into a ball and flatten it using your fingers and roll it out into a 3 inch diameter circle.Place about 2 tablespoons of the stuffing in the center, gather the edge and seal it.
Carefully roll it out into a circle about 6-7 inches in diameter.Heat a skillet over medium heat and cook the mooli paratha in olive oil until cooked through, and has golden brown spots on both sides.Repeat with the remaining portions of the dough and the mooli paratha filling.Serve Stuffed Mooli parathas on its own or with a chutney, raita or pickle of choice., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/0-Archana/7_short_format_Stuffed_mooli_Paratha_Video_Figaro_Olive_Oil_recipe-1.jpg, 11
Ingredients: salt,chocolate bar dairy free,cane sugar coconut sugar,vanilla,soy milk almond milk,cocoa powder

Vegan Hot Chocolate Recipe, 1 liter Soy milk - or almond milk,1 tablespoon Vanilla Extract,1/4 cup Cocoa Powder,60 grams Chocolate Bar - dairy free ,1 pinch Salt,1/4 cup Cane sugar - or coconut sugar, 10, Continental, To prepare Vegan hot Chocolate Recipe, get prep with all the ingredients first.In a Saucepan add cocoa powder, cane sugar, salt, vanilla and 1/2 cup of soy milk into a Blender and whisk until ingredients have combined smoothly.
Now whisk in the remaining soy milk (or almond milk).Turn on the heat and slowly bring it to a boil and turn off the heat and drop the dairy free chocolate (if using) and stir.Alternately, break chocolate and divide into 4 cups (optional), pour the hot chocolate into the cups.Serve vegan hot chocolate recipe with Pretzel salad or Whole Wheat Banana Bread Recipe (with Eggless & Vegan Options) during evening., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Vegan_hot_Chocolate.jpg, 6
Ingredients: salt,parangikai pumpkin,virgin olive oil,orange juice,white urad dal (split),coriander (dhania) leaves,orange skin segments,pepper

Roasted Pumpkin, Orange and Urad Dal Salad Recipe, 1 Orange - skin peeled and segments removed,150 grams Kaddu (Parangikai/ Pumpkin) - thinly sliced,4 tablespoon Extra Virgin Olive Oil,Salt and Pepper - to taste,1 cup White Urad Dal (Split),1/2 Fresh orange juice,3 sprig Coriander (Dhania) Leaves, 30, Continental, To begin making the Roasted Pumpkin, Orange and Urad Dal Salad Recipe, we will first pressure cook the dal with 1 cup water and salt to two whistle and switch it off.Once done allow the pressure to release naturally and drain the dal and keep it aside.Pre heat the oven to 180 degree Celsius to 10 minutes.
Keep your pumpkin slices lined over a baking tray and drizzle some oil, salt and pepper and bake it for at least 20 minutes.Once the pumpkin become soft and lightly crisp add it into a mixing bowl.
Add dal, orange segments in to the same bowl.In a small bowl, whisk in all the ingredients together until it emulsifies and pour it over the salad and toss it well.Serve it on to a plate and garnish with some coriander leaves.
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Ingredients: salt,coconut,coriander (dhania) leaves,jaggery,white urad dal (split),dry red chillies,tamarind,sunflower oil

Kothamalli Thogayal Recipe | Coriander Leaves Chutney, 1 cup Coriander (Dhania) Leaves,1 teaspoon Tamarind,6 Dry Red Chillies,1 teaspoon Jaggery - (adjust),1 tablespoon Sunflower Oil,2 tablespoons Fresh coconut,1 Salt - as needed,1 tablespoon White Urad Dal (Split), 15, South Indian Recipes, To prepare Kothamalli Thogayal Recipe | Coriander Leaves Chutney, in a Kadai add in the oil, once the oil heats up add in dry red chilli and Urad dal and fry till they become golden brown.Then switch off the flame and allow it to cool down.In a blender add in coconut and the roasted urad dal and red chilli, jaggery and tamarind.Blend everything to a coarse paste and then add in the salt and Coriander leaves and make it into a smooth paste by adding a very little water.Tasty Kothamalli Thogayal Recipe | Coriander Leaves Chutney is now ready to be served with steamed rice and sambar , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/happytrioexplains-gmail.com/Coriander_Leaves_Thogayal__Kothamalli_Thogayal.jpg, 8
Ingredients: salt,ginger,jaggery,bottle gourd (lauki),lemon,mint leaves (pudina)

Bottle Gourd & Mint Vegetable Juice Recipe - Lauki Juice, 1 inch Ginger - chopped,Honey - or jaggery (optional),Salt - or kala namak to taste,Mint Leaves (Pudina) - small bunch,1 Bottle gourd (lauki) - peeled and diced,Lemon juice - from 2 lemons, 15, Indian, To begin making the Bottle Gourd & Mint Vegetable Juice Recipe (Lauki Juice), place the bottle gourd, ginger and mint leaves into a Juicer.
Run the juicer until all the juice comes out.You can add a little more water to the juicer and get more of the nutrition from the existing pulp.
Pour the Bottle Gourd Juice (Lauki Juice) into a Jug, add the salt to taste, juice from the lemon and serve it for breakfast or the first thing in the morning before breakfast., https://www.archanaskitchen.com/images/archanaskitchen/World_Beverages/Lauki_Juice_Recipe-14.jpg, 6
Ingredients: salt,cardamom (elaichi) podsseeds seed powder,milk,tetley leaf green tea,water,baking soda

Kashmiri Style Noon Chai Recipe - Pink Tea, 1/3 teaspoon Baking soda,2 teaspoon Tetley Long Leaf Green Tea,1/2 teaspoon Salt,2 cups Milk,2 Cardamom (Elaichi) Pods/Seeds - crushed seed powder,2 cups Water, 20, Kashmiri, To begin making the Kashmiri Noon Chai Recipe, boil 1 cup water and brew tea leaves, till frothy.
Now add the baking soda and whisk vigorously for about 10 seconds.Add remaining water and cardamom powder.
Brew till tea turns bright red in colour.Now on medium heat, add the milk and whisk it  vigorously to achieve a slight froth.
The colour of the tea should now be a lovely dark pink.Adjust milk to colour of your choice.
Add the salt and stir well.Pour into a cup and serve the Kashmiri Noon Chai hot.Serve Kashmiri Noon Chai Recipe along with Indian Spicy Masala Cookie during a cold winter evening., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/aarti/Kashmiri_Noon_Chai_Recipe_Pink_Tea.jpg, 6
Ingredients: salt,mango ( ripen totapuri cultivar),asafoetida (hing),jaggery,red chilli powder,water,cumin seeds (jeera),methi seeds (fenugreek seeds),coconut oil

Karnataka Style Mangrasa Recipe - Raw Mango Chutney Recipe, 1 tablespoon Red Chilli powder,1/2 cup Water - (adjust),2 teaspoons Cumin seeds (Jeera),2 Mango (Raw) - (half ripen Totapuri cultivar),Salt - to taste,1/2 cup Jaggery - grated,2 teaspoons Methi Seeds (Fenugreek Seeds),1/2 teaspoon Asafoetida (hing),1/2 cup Coconut Oil, 25, Karnataka, To begin making the Karnataka Style Mango Rasa Recipe | Mangrasa, remove the skin of mangoes and cut the mango into small thin slices.
Keep this aside for further use.In a tadka pan,  add fenugreek seeds and dry roast until you get nice aroma.
Keep this aside to cool.To the same pan, add cumin sauté well on medium heat for a minute or till fragrant.
Switch off the heat and keep aside.Once the fenugreek and cumin seeds cool down, transfer them into a mixer jar and grind it into a fine powder.In a pan, add oil and heat for a minute on medium flame.
Now add the ground masala powder and sauté for a minute.
Now add hing and fry for about 30 seconds.Next, add mango slices and cook on medium flame for 5 minutes.
Now add grated jaggery, red chilli powder and salt to the cooked mango rasa.Add water to this mango rasa and cook for 5 minutes until the jaggery melts.Cook the Mango Rasa on medium flame for 5 more minutes until it thickens to jam type consistency.
Switch off the flame.Cool the mango rasa or mangrasa and store in airtight container.
This can stay good for 5-7 days under refrigeration when kept in an airtight container.Serve Karnataka Style Mango Rasa Recipe | Mangrasa along with Udupi Style Pelakai Teepee Dosa Recipe and South Indian Coconut Chutney for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pavithrahr-gmail.com/Karnataka_style_Mango_Rasa_or_Mangrasa.jpg, 9
Ingredients: salt,mixed greens,arhar dal (split toor dal),coconut,mustard seeds,asafoetida (hing),jaggery,black peppercorns,dry red chilli,curry leaves,cloves (laung) garlic,coriander (dhania) seeds,onion,tamarind water pulp,white urad dal (split),methi seeds (fenugreek seeds),dry red chillies,cumin seeds (jeera),chana dal (bengal gram dal),sunflower oil

Huli Soppu Saaru Recipe - Karnataka Style Mixed Greens Sambar, 10 grams Tamarind - soaked in warm water and pulp extracted,2 Dry Red Chilli,1 Onion - thingly sliced,1 cup Arhar dal (Split Toor Dal),1 tablespoon Chana dal (Bengal Gram Dal),1 Onion - thinly sliced,1 teaspoon Whole Black Peppercorns,2 teaspoons Jaggery - grated,Salt - to taste,4 Cloves (Laung) - garlic,1 teaspoon Methi Seeds (Fenugreek Seeds),4 Dry Red Chillies,2 cups Mixed Greens - roughly chopped,2 teaspoons White Urad Dal (Split),2 tablespoons Coriander (Dhania) Seeds,2 tablespoons Fresh coconut - grated,2 teaspoons Sunflower Oil,2 teaspoon Cumin seeds (Jeera),1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,1/4 teaspoon Asafoetida (hing),1 teaspoon Sunflower Oil,1 sprig Curry leaves, 30, Karnataka, To begin making Huli Soppu Saaru Recipe (Karnataka Style Mixed Greens Sambar), clean, wash and roughly chop all the greens and keep aside.Heat oil in a small pan and roast all the ingredients mentioned for the masala including coriander seeds, chana dal, urad dal, fenugreek seeds, dry red chillies,cumin seeds and black pepper corns until they turn golden brown and aromatic.Once they are done, add coconut and grind this into a smooth paste adding little water using a mixer grinder and keep aside.Pressure cook the toor dal along with onions, garlic and mixed greens for 2 whistles adding enough water.
Let the pressure release on its own and open the lid.Now, put the pressure cooked dal and mixed greens back on heat and mix well.Add the ground masala paste to the pan, tamarind extract, season with salt and simmer for 10 minutes until everything mixes together.At this point you could add a little more water, to your desired consistensy and let it simmer for a few more minutes.Add the jaggery, bring it to a rolling point and switch off the heat.The next step is to temper the Sambar.
For the tadka, heat oil in a tadka pan, add mustard seeds, cumin seeds, asafoetida and let it splutter.Add the red chillies, curry leaves and let it crackle.
This will take about 15 seconds.Add in the sliced onion and saute until it turns brown and crisp and turn off the heat.
Add this tadka to the dal and give it a mix.
It is ready to be served.Serve Huli Soppu Saaru Recipe (Karnataka Style Mixed Greens Sambar) along with Steamed Rice, Udupi Tomato Rasam Recipe, Aralu Sandige Recipe (Puffed Paddy Fryums) and Karnataka Style Beetroot Palya Recipe for a delicious South Indian meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Huli_Soppu_Saaru_Recipe_-_Karnataka_Style_Mixed_Greens_Sambar_-5_1600.jpg, 20
Ingredients: salt,mustard seeds,red chilli powder,cloves garlic,sesame powder,curry leaves,white urad dal (split),rasam powder,turmeric powder,banana,sunflower oil

Andhra Style Aratikaya Vepudu Recipe - Raw Banana Dry Sabzi, 2 tablespoon Sesame powder - roasted,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon White Urad Dal (Split),Salt - to taste,1 teaspoon Red Chilli powder,1 teaspoon Mustard seeds,Curry leaves - few,3 cloves Garlic,3 Raw Banana,Sunflower Oil - as required,1/2 teaspoon Rasam Powder, 30, Andhra, To begin making the Andhra Style Aratikaya Vepudu Recipe, wash and peel the raw bananas and chop it into thin slices.
Keep the chopped slices in a bowl filled with water until its ready to use.
This will prevent from it turning back.Drain the water.
To the raw banana slices add salt, turmeric powder, red chilli powder and rasam powder.
Toss it and mix it well such that the masala gets coated well to the slices.Heat oil in a heavy bottomed pan, add mustard seeds and urad dal.
When the mustard seeds splutter, add garlic and curry leaves.
Saute till the garlic is done.
Later, add the coated raw banana pieces to the pan and toss them gently.
Keep the flame on low and stir in between.
When the raw banana is cooked sprinkle the roasted sesame powder.Toss gently such that it gets coated well.
Add 1-2 teaspoon of oil and let the raw banana pieces get well fried on low flame and gets crisp.
Once done, turn off the heat, check the taste and seasonings and adjust according.
Serve Andhra Style Aratikaya Vepudu along with Mixed Vegetable Sambar, Steamed Rice and Elai Vadam for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/Andhra_Style_Aratikaya_Vepudu_Raw_Banana_Dry_Sabzi.jpg, 11
Ingredients: tomato,puffed rice,chaat masala powder,red chilli powder,virgin olive oil,curry leaves,sugar,onion,cumin seeds (jeera),lemon,cucumber,turmeric powder,green chillies()

Mumbai Style Spicy Murmura Recipe (Spicy Roasted Puffed Rice), 1/2 teaspoon Sugar - optional,1/2 teaspoon Turmeric powder (Haldi),1/2 cup Cucumber - finely chopped (optional),1 to 2 Green Chillies - finely chopped (adjustable),1/4 teaspoon Chaat Masala Powder,1 teaspoon Cumin seeds (Jeera),1 Tomato - finely chopped,4 to 5 Curry leaves,1 teaspoon Lemon juice,1 Onion - finely chopped,Extra Virgin Olive Oil - as required,2 cups Puffed rice,1/2 teaspoon Red Chilli powder, 30, Maharashtrian Recipes, To begin making the Mumbai Style Spicy Murmura recipe, firstly heat olive oil in a heavy bottomed pan.Add the cumin seeds and curry leaves and let it splutter.
Once it is done, add the puffed rice, salt, turmeric powder, sugar, red chilli powder and the chaat masala.Mix everything properly and roast it for about 5 to 6 minutes, till the puffed rice gets a little crispy.
Once done, let it cool down.Meanwhile, add tomato, onions, green chillies and cucumber.
Add the puffed rice in a bowl and mix everything well.Add the lemon juice, mix well and it is ready to be served.
Serve Mumbai Style Spicy Murmura along with Masala Chai and Hari Matar Ke Pakode as a tea time snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/mumbai_style_murmura_1600.jpg, 13