anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,green beans (french beans),ginger,green chilli,potato (aloo) skin,black peppercorns,carrot,cloves garlic,cashew nuts ground paste,curry leaves,cinnamon stick (dalchini),chicken,onion,coconut oil,black pepper powder,turmeric powder

Kerala Style Chicken Stew Recipe, 1 Onion - sliced,300 grams Chicken - with bone cut into small pieces,1 Potato (Aloo) - skin peeled and cubed,1 Green Chilli,100 grams Green beans (French Beans) - chopped small,1 inch Ginger - chopped,1 inch Cinnamon Stick (Dalchini),1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,10 Cashew nuts - boiled in water and ground to a paste,2 cloves Garlic - chopped,Coconut Oil - for cooking,1 tablespoon Whole Black Peppercorns,4 cloves Garlic - chopped,1 sprig Curry leaves,1 teaspoon Black pepper powder,1 Carrot (Gajjar) - peeled and cubed, 35, Kerala Recipes, To begin making the Kerala Style Chicken Stew Recipe, wash the chicken pieces and cut them to small pieces.
Keep all the vegetables prepped.Heat a pressure cooker with coconut oil, add cinnamon stick, cloves, and peppercorns and let them fry for few seconds.Add in the onions, garlic and ginger.
Saute until they soften.
Add vegetables- carrots, beans, potatoes and saute for 10 minutes.Add chicken, cashew nut paste, turmeric powder and salt.
Saute well until it is evenly coated.
Add half of the coconut milk and some water.
Pressure cook for 1 whistle.Allow the pressure to release naturally and pour in the reaming coconut milk and give it a stir.Heat a sauce pan with oil, add curry leaves and allow it to splutter.
Add onions and garlic and saute until they turn brown.Sprinkle the browned onions over the curry and serve.Serve the Kerala Style Chicken Stew Recipe along with Appam or How To Make Homemade Idiyappam Recipe - Rice Sevai Recipe and Kerala Style Egg Roast Curry Recipe by the side for a complete meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Kerala_Style_Chicken_Stew_Recipe_.jpg, 16
Ingredients: corn flour,milk,palm sugar jaggery also will do,cinnamon stick (dalchini),dark chocolate

Mexican Hot Chocolate Recipe, 500 ml Milk,20 grams Palm sugar - jaggery also will do,2 inch Cinnamon Stick (Dalchini),50 grams Dark chocolate,1 tablespoon Corn flour, 15, Mexican, To begin making the Mexican Hot Chocolate Recipe, boil the milk along with cinnamon stick, chocolate and palm sugar over a medium heat.Boil until the chocolate and palm sugar has dissolved well.
In a separate bowl add the corn flour and mix it with 1/4 cup water till it combines well.Pour the corn flour mixture and keep stirring the milk till it thickens.
Serve the Mexican Hot Chocolate Recipe along with a cookie or a banana bread or Lemon Pound Cake that will satisfying your evening craving.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Mexican_Hot_Chocolate_Recipe_.jpg, 5
Ingredients: salt,red bell pepper (capsicum),eggs,virgin olive oil,carrot,orange juice,coriander (dhania) leaves,black pepper powder,pepper,chicken breasts,cabbage (patta gobi muttaikose)

Steamed Chicken With Salad Recipe, 1 Carrot (Gajjar) - grated,2 sprig Coriander (Dhania) Leaves - chopped,Salt - to taste,1/4 cup Fresh orange juice,1 Chicken breasts,1 Red Bell pepper (Capsicum) - julienned,1 Whole Egg - boiled,Salt and Pepper - for taste,1/4 cup Extra Virgin Olive Oil,1 cup Cabbage (Patta Gobi/ Muttaikose) - shredded,1 teaspoon Black pepper powder, 40, Continental, To begin making the Steamed Chicken with Salad Recipe, we will keep the vegetable steamer on.
Marinate the chicken with salt and pepper and keep it inside the steamer to steam for at least 25 minutes.Keep all the vegetables cut and ready to make the salad.In a separate bowl whisk in the dressing ingredients which includes orange juice, olive oil, salt and pepper and keep it ready.Pour some over the vegetable and toss it well, keep some to glaze the chicken.Once the chicken is steamed, slice them and glaze the chicken pieces with the reaming of the dressing mixture.To serve place the salad first over a serving plate, place the glazed chicken pieces and also slice the egg and keep it to the side.
Sprinkle some seasoning if you on top.
Serve the Steamed Chicken with Salad Recipe on its own with Garlic and Mushroom Soup for a healthy protein rich meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Steamed_Chicken_with_Salad_Recipe_.jpg, 11
Ingredients: green peas (matar) cubes,green beans (french beans),mustard seeds,dry red chilli,mangalorean cucumber cubes,carrot cubes,curry leaves,cumin seeds (jeera),coconut milk,coconut oil,green chillies,pointed gourd (parval),potato (aloo) cubes

Karwar Style Valval Recipe (Mixed Vegetables In Coconut Milk), 1 cup Green beans (French Beans) - Chopped,1/2 teaspoon Mustard seeds,1/2 Mangalorean cucumber - chopped into small cubes,2 Dry Red Chilli,1 Carrot (Gajjar) - chopped into small cubes,6 Curry leaves,1/2 Green peas (Matar) - chopped into small cubes,5 Green Chillies - slit,1 tablespoon Coconut Oil,1-1/2 teaspoon Cumin seeds (Jeera),3 cups Coconut milk,1 Potato (Aloo) - chopped into small cubes,1 cup Pointed gourd (Parval) - slit, 35, Coastal Karnataka, To begin making the Karwar Style Valval Recipe (Mixed Vegetables In Coconut Milk), boil all the vegetables - beans, carrot, peas, potato, mangalore cucumber, parval and green chilies in water.
They should be done but not mushy, so don't pressure cook.Add the coconut milk, salt and cook for another 5 to 6 minutes.
Take off the heat.The next step is to prepare the tempering.
Heat little coconut oil in a heavy bottomed pan.Add mustard and cumin seeds.
When they start popping, add the red chilies and curry leaves.Pour the seasoning in the gravy and mix.
Serve hot.
 Serve Karwar Style Valval Recipe (Mixed Vegetables In Coconut Milk) along with Whole Wheat Lachha Paratha and Beetroot Pachadi for a weekday meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/Karwar_Style_Valval_Mixed_vegetables_in_coconut_milk.jpg, 13
Ingredients: salt,hung curd (greek yogurt),cardamom (elaichi) podsseeds,poha (flattened rice),sugar

Goan Style Dhayanche Fov Recipe (Curd Poha Recipe), 2 tablespoon Sugar,3 Cardamom (Elaichi) Pods/Seeds,1 cup Hung Curd (Greek Yogurt),1 pinch Salt,1/2 cup Poha (Flattened rice), 15, Goan Recipes, To prepare Dhayanche Fov Recipe/ Goan Style Curd Poha, wash the beaten rice and keep it aside for 10 minutes.To a mixing bowl, add thick curd, sugar and salt.
Beat this till curd becomes smooth and the sugar gets dissolved in it.Peel the cardamom pods and crush the seeds using mortar and pestle.Add this to the curd and sugar mixture.Add the washed beaten rice to curd and sugar mixture and mix well.Serve Dhayanche Fov Recipe/ Goan Style Curd Poha during tea time or as a breakfast with sandwich of your choice.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Dhaiyanche_Fov__Goan_Style_Curd_Poha.jpg, 5
Ingredients: wheat flour,ghee,jaggery,water,cardamom powder (elaichi)

Wheat Ladoo With Jaggery Recipe, 120 Ml Water,1-1/2 cup Whole Wheat Flour,200 grams Jaggery,1 teaspoon Cardamom Powder (Elaichi),1 tablespoon Ghee, 30, Indian, To begin making the Wheat Ladoo With Jaggery recipe, dry roast whole wheat flour in a heavy bottomed pan on low flame until it is nice and fragrant.
Keep an eye while roasting so that it doesnt burn.Once the color changes slightly, remove and keep aside for cooling.
Take jaggery and water in a cooking pan kept on heat and allow jaggery to dissolve .Let it come to complete boil.
Once it starts to boil, keep the heat on medium high and continue to boil for 5 more minutes and let it thicken a bit.Don't make the syrup too thick otherwise laddu gets very hard.
Add cardamom powder, mix well and remove from heat.Allow the syrup to cool down so that you can comfortably mix it with the flour.
Pour the syrup in roasted flour and mix using hand.No need to knead it, just make sure the syrup is mixed well.
Add ghee and knead a little.
Take about 2 tablespoons each of this dough and shape up the laddus.
Store in airtight container and enjoy.
Serve Wheat Ladoo With Jaggery along with some snacks like Crispy Sweet Potato and Poha Chivda to your guests on festivals., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/poojanadkarni/Wheat_Ladoo_using_Jaggery.jpg, 5
Ingredients: nutmeg powder,coconut,milk almond milk,maple syrup,black pepper powder,turmeric powder,star anise,cinnamon powder (dalchini)

Turmeric Latte Recipe, 1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Cinnamon Powder (Dalchini),1-1/2 tablespoon Honey,Black pepper powder - optional,Fresh coconut - grated,1/2 teaspoon Nutmeg powder,1 Star anise,2 Cup Milk - or almond milk,1/2 teaspoon Maple syrup, 20, Indian, To begin making the Turmeric Latte Recipe, take a saucepan, lightly warm the milk and add fresh turmeric powder.
Give it a good stir and taste if you want to increase the amount of turmeric.Now add cinnamon & nutmeg powder into the milk and stir it again.Turn off the heat and add honey + Maple Syrup/ Vanilla Extract into the milk.Mix everything well and let it sit for a couple of seconds.
Now pour the warm milk into a mug and top it with grated coconut, a pinch of black pepper powder and star anise.Cuddle up with your favorite book and enjoy this heartwarming drink.Serve Turmeric Latte along with Savoury Baked Arbi Chips for your tea time break., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/garimasgautam-gmail.com/Turmeric_Latte.jpg, 8
Ingredients: amaranth seeds (rajgira),badam (almond),cardamom powder (elaichi),dates,coconut oil

Guilt-free Amaranth, Dates and Almond Ladoo Recipe, 1 pinch Cardamom Powder (Elaichi),10 Badam (Almond) - powdered,1/2 cup Dates - deseeded and finely chopped,8 Badam (Almond) - coarsely chopped,1/2 cup Amaranth Seeds (Rajgira),1 teaspoon Coconut Oil, 55, Indian, To begin making the Guilt-free Amaranth, Dates and Almond Ladoo, add 1/2 cup amaranth to 1-1/2 cups of water in a saucepan and place it on a medium heat.
Bring the mixture to a boil and allow it simmer for 7-10 minutes.When the amaranth has absorbed a little bit of water and looks slightly cooked, add the finely chopped dates to it and continue to cook, covered, for another 5 minutes.
At this stage, you can add more water if required.When the amaranth is fully cooked it should be soft to touch.
At this stage, add cardamom powder and oil and cook it further on a medium heat until everything comes together and most of the water has dried up.Add the chopped and powdered almonds; mix well and turn off the heat.
Set the saucepan aside and allow the mixture cool down completely.Now, to make the energy balls, grease your palms with a little bit of oil, pinch off small bits of the sweet amaranth mixture, roll it between your palms to make little balls.It’ll be very soft and sticky so take care while handling it.
Decorate them with small pieces of almonds and lay them out in a platter or store in an airtight box.You can serve the Amaranth, Dates and Almond Ladoo right away or let them chill in the refrigerator for a couple of hours for all the flavors to develop well.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Donna_George/Vegan_Amaranth_Dates_and_Almond_Laddoo.jpg, 5
Ingredients: cheese,salt,potato (aloo),virgin olive oil,carrot,garlic powder,black pepper powder

Cheese Stuffed Mashed Potato Balls Recipe (Non Fried), 1 teaspoon Garlic powder,Salt - to taste,2 Tablespoons Extra Virgin Olive Oil,3/4 teaspoon Black pepper powder,1 Potato (Aloo),1/2 Cup Carrot (Gajjar) - grated,1 Cup Cheese - grated, 30, Asian, To begin making Cheese Stuffed Mashed Potato Balls Recipe (Non Fried), boil and mash the potatoes.Add in the grated carrots and mix properly.
Add all the spices like pepper powder, garlic powder along with olive oil and salt.
Mix well and keep aside.Keep paniyaram pan for heating.Grease your palm with little oil.
Take about 2 tablespoons of prepared potato mash and press it on your palm to form a thin disc.
Take about 2 teaspoons of grated cheese (any cheese of your choice) and place it in the center of mashed potato disc.
Fold the edges and make round ball.
Repeat the same process to make the remaining balls until you use up all the potato mixture and cheese.Check if the pan is well heated by sprinkling some water.
Water should sizzle.Once the kuzhi paniyaram pan is hot, drop in 3-4 drops of olive oil in each cavity of the pan and place all the balls.Reduce the heat, keep it to medium and sprinkle few drops of oil over each ball.Let the balls cook on medium heat for about 5 minutes or till done on the bottom.Flip them over and cook on the other side too.Make sure that both the sides are crisp.Serve Cheese Stuffed Mashed Potato Balls Recipe (Non Fried) along with dips like Easy Homemade Queso Dip Recipe, tomato ketchup and another appetizer like Homemade Nachos Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/poojanadkarni/Cheese_Stuffed_Mashed_Potato_Balls_Without_Deep_Fry_1600.jpg, 7
Ingredients: cumin powder (jeera),black salt,water,jaggery sugar,mint leaves (pudina),plums red firm

Plum Panna Shot Recipe, Black Salt (Kala Namak) - as required,6 Mint Leaves (Pudina),Water - chilled as required,Jaggery - or sugar as required,6 Plums - red and firm,2 teaspoon Cumin powder (Jeera), 15, Continental, To begin making the Plum Panna Shot Recipe, roast the plums on a gas stove till the skin is completely blackened.Place the roasted plums on a foil.
Close and let them cool.Remove the skin and squeeze out the seeds and keep pulp aside.In a Blender, add pulp, jaggery/sugar, salt, cumin powder, and mint leaves.
Blend to a smooth paste.You can strain the juice but it reduces the pulpiness which is delectable.
(I skipped this step)Add chilled water, adjust salt and garnish with mint leaves.Serve the Plum Panna Shot Recipe as a starting drink for your party and have accompaniments like Pineapple and Cheese Skewers and Palak Pakora., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Manisha_Goyal/PLUM_PANNA_SHOTS.jpg, 6
Ingredients: salt,red bell pepper (capsicum),rosemary herb,corn flour,spaghetti pasta,red chilli flakes,cloves garlic,virgin olive oil

Garlic Spaghetti with Roasted Red Bell Pepper Sauce Recipe (Vegan), 1/2 teaspoon Red Chilli flakes,1 tablespoon Extra Virgin Olive Oil,1/2 teaspoon Rosemary - or any herb of your choice,Salt - to taste,1 Red Bell pepper (Capsicum),4 cloves Garlic - sliced,1 teaspoon Red Chilli flakes,100 grams Spaghetti Pasta - cooked,2 teaspoon Corn flour,6 cloves Garlic, 30, Italian Recipes, To begin making Garlic Spaghetti with Roasted Red Bell Pepper Sauce recipe (Vegan), first, cook the spaghetti to Al dente or follow the instructions given in the packet.
Drain from the hot water and run it under cold water and keep it aside by tossing it with olive oil.To roast the red bell pepper over the stove top, apply a little oil on the bell pepper and roast it till all the sides are charred.
Similarly, fork in the bulb of garlic and roast it over the flame.When it gets cooled, remove the outer skin of the red bell pepper, discard the seeds inside and roughly chop and blend the cooked flesh along with the de-skinned roasted garlic pods, red chili flakes and cornstarch powder and salt to a chunky paste using a stick blender or a mixer.Heat olive oil in a wide pan, add the sliced garlic and sauté till the garlic releases all its flavors into the oil and becomes light brown.Add the red chili flakes and dried rosemary and toss the cooked spaghetti int it for a few minutes.Season with salt and remove it in a bowl and keep it aside.To make the pasta sauce, in the same pan pour in the sauce paste that we prepared and add a little water and bring it to a rolling boil.Check for seasoning, add salt and let the sauce thicken to your desired consistency and switch off the flame.To serve the Garlic Spaghetti with Roasted Red Bell Pepper Sauce (Vegan), take a pasta bowl and pour a ladle full of sauce in it and swirl in a small portion of the garlic spaghetti on top.
Garnish with dried rosemary if you desire.Serve this delicious Garlic Spaghetti with Roasted Red Bell Pepper Sauce (Vegan) for an interesting Italian weeknight dinner along with fresh lettuce salad and tiramisu.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Garlic_Spaghetti_with_Roasted_Red_Bell_Pepper_Sauce_Vegan.jpg, 8
Ingredients: salt,green chillies,ginger,mustard oil,karela (bitter gourd pavakkai),mustard seeds,bay leaf (tej patta),potato (aloo),ridge gourd (turai peerkangai),milk,carrot,drumstick,sugar,dry red chillies,poppy seeds,panch phoran masala,turmeric powder,banana

Shukto Recipe - Bengali Mixed Vegetable in Mustard and Poppy Seed Gravy, 1 teaspoon Sugar,1 Raw Banana - peeled and diced,Salt - to taste,1 teaspoon Panch Phoran Masala,1 Carrot (Gajjar) - peeled and diced,1 teaspoon Mustard seeds,1 inch Ginger - grated,2 Green Chillies - slit,1/2 cup Milk,1 Ridge Gourd (Turai/ Peerkangai) - peeled and diced,2 teaspoons Mustard oil,1 Potato (Aloo) - peeled and diced,2 teaspoons Poppy seeds,1 Bay leaf (tej patta),1/4 teaspoon Turmeric powder (Haldi),1 Karela (Bitter Gourd/ Pavakkai) - small diced,1 Drumstick - cut into 2 inch pieces,2 Dry Red Chillies - broken, 40, Bengali Recipes, To begin making the Shukto Recipe, first prepare all the vegetables and the ingredients and keep aside.Place all the vegetables including karela, raw banana, carrot, potato, ridge gourd, drumstick in the pressure cooker, sprinkle a little salt, 1/4 cup of water and cook for 3 to 4 whitles.
After 3 to 4 whistles, turn off the heat and let the pressure release immediatlely by placing the cooker under running cold water.
Open the lid and keep aside.Make a paste of 1 teaspoon of mustard seeds and 2 teaspoon of poppy seeds along with 1 ot 2 tablespoons of water.
Heat mustard oil in a pan, add the ginger, bay leaf, green chillies, red chillies and stir fry for a few seconds.Next, add the turmeric powder, the poppy seed and mustard seed paste, the cooked vegetables, milk, salt and sugar.
Stir well, add 1/4 cup of water and give the Shukto mixture a brisk boil.The Shukto will thicken as it is boiling and you can adjust the consistency by adding water or milk.
Check the taste and adjust the salt accordingly.Once done, turn off the heat and serve immediately.
Serve the Shukto along with Puri, Cholar Dal and Begun Bhaja for a delightful meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/admin/Shukto_Recipe__Bengali_Mixed_Vegetable_in_Mustard_and_Poppy_Seed_Gravy.jpg, 18
Ingredients: yellow bell pepper (capsicum),coriander (dhania),red bell pepper (capsicum),soybeans (whole soya dal),spring onion greens,salt,cloves garlic,virgin olive oil,onion,classic mayonnaise (with eggs),rajma (large kidney beans),black pepper powder,green bell pepper (capsicum),white wine vinegar,dijon mustard,cherry tomato,black eyed beans (lobia)

Mixed Beans Salad Recipe, 1 tablespoon Classic Mayonnaise (With Egg) - low fat,4 - 5 Spring Onion Greens - chopped,1 Red Bell pepper (Capsicum) - finely chopped,1 teaspoon Dijon Mustard,1/2 cup Black Eyed Beans (Lobia),1/2 cup Rajma (Large Kidney Beans),1 Onion - finely chopped,1 Green Bell Pepper (Capsicum) - finely chopped,1/2 cup Soybeans (Whole Soya dal),2 - 3 cloves Garlic,2 tablespoon White wine vinegar,Salt - as per taste,Black pepper powder - as per taste,Coriander (Dhania) Leaves - half bunch,1/4 cup Extra Virgin Olive Oil,1 Yellow Bell Pepper (Capsicum) - finely chopped,6 - 8 Cherry tomatoes - halved, 365, Continental, To begin making the Mixed Beans Salad recipe, we will first cook the beans until soft.
For cooking the beans first wash and soak them in enough water for at least 6 hours.Once soaked, drain the beans and transfer to the pressure cooker.
Add salt, garlic cloves, 1 cup water and close the lid of the pressure cooker.
Place the weight on and allow the beans to cook over medium heat until you hear two to three whistles.
After two to three whistles, turn the heat to low and simmer for another 10 minutes.
After 10 minutes turn off the heat.
Allow the pressure to release naturally as the beans will continue to cook under the existing pressure.Once done, open and drain the excess liquids.
You can use this in soups or even when cooking rice.
Allow the beans to cool completely.Our next step is to prepare the dressing for the salad.
Add all the ingredients for dressing like the olive oil, white wine vinegar, mayonnaise,dijon mustard , black pepper powder and salt in a bottle with the lid.
Tightly close the lid and shake the bottle so all the ingredients get well combined.
To prepare vegetables for the salad, finely chop bell peppers and onion and transfer to a bowl.
Stir in the halved cherry tomatoes and the cooked beans, the spring onion greens and coriander.
Pour the salad dressing and give the mixed beans salad a good stir and serve.Serve the Mixed Bean Salad immediately along Light And Creamy Broccoli Soup and Fettuccine (Tagliatelle) Pasta with Tomato Basil Sauce for a complete meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Hina_Gujral/Mixed_Beans_Salad_Recipe.jpg, 17
Ingredients: salt,sunflower oil,jaggery,water divided,sesame seeds (til seeds),wheat bran plus

Sweet Pretzels Recipe - Bhonge Ladoo, Salt - to taste,1 cup Jaggery,2 tablespoons Sesame seeds (Til seeds),1-1/3 cup Water - divided,1-1/4 cup Wheat Bran - plus 2 tablespoons,Sunflower Oil - as required, 70, Maharashtrian Recipes, To begin making the Sweet Pretzels Recipe, prepare the dough for the pretzels first.
In a big mixing bowl, add the wheat bran, about 4 teaspoons of cooking oil, and salt.Add about 1/3 cup of water (add little by little), prepare a tight and pliable dough, kneading well for about 4 to 5 minutes.Keep this dough aside for 30 minutes, brushed lightly with oiled fingers.
Cover the dough with a moist cloth or plate while it is resting.Take small portions of dough and roll them in about 5 inch long cylindrical shapes.
Give it desired shape (here I have given pretzels type shape).
Keep these pretzels in open plate for roughly one hour.
(You can also keep it in sun)Heat sufficient cooking oil in a kadai; once it is hot, add each pretzel carefully and fry in batches till they crisp up.
*For Jaggery Syrup:Lightly toast 2 table spoons of that extra wheat bran for some time in a pan.
Keep aside.Lightly toast sesame seeds till browning a bit and keep aside.Make syrup by boiling together 1 cup of Jaggery and 1 cup of water for 8-10 minutes.After a while when the syrup is still warm, add toasted wheat bran and sesame seeds to it.
Mix well.
This thickens the syrup a bit.*For Assembling:Assemble the fried pretzels in shallow container.
Pour jaggery syrup over it and let it sit in it for 2-3 hours.This makes the pretzels soak the syrup and make them nice and sweet..Garnish with more toasted sesame seeds before serving.
Serve Sweet Pretzels Recipe or Bhonde Ladoo as a sweet evening snack with Masala Chai Recipe or as a dessert aftre your everyday meals., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/appupatil-gmail.com/Sweet_pretzels_Bhonge_laddoo_recipe.jpg, 6