anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,cumin powder (jeera),coriander (dhania) leaves,cloves garlic,onion,turmeric powder,green chillies,sunflower oil,salt,cardamom (elaichi) podsseeds,garam masala powder,red chilli powder,curd,sugar,butter,cashew nuts,ginger,bay leaf (tej patta),green peas (matar),cinnamon stick (dalchini),coriander powder,cloves (laung)

Restaurant Style Green Peas Masala Recipe, 2 Green Chillies,1 teaspoon Cumin powder (Jeera),1 teaspoon Coriander Powder (Dhania),3 Onions - ground into a paste,1-1/2 teaspoon Ginger - finely chopped,6 Cashew nuts,2 tablespoons Sunflower Oil,2 Tomatoes - pureed,Salt - to taste,2 Cardamom (Elaichi) Pods/Seeds,Coriander (Dhania) Leaves - finely chopped,1/2 teaspoon Sugar,1 teaspoon Turmeric powder (Haldi),1/2 inch Cinnamon Stick (Dalchini),1 cup Green peas (Matar),1 tablespoon Butter,2 Cloves (Laung),2 tablespoons Curd (Dahi / Yogurt),1/2 teaspoon Red Chilli powder,5 cloves Garlic - finely chopped,1/2 teaspoon Garam masala powder,1 Bay leaf (tej patta), 50, North Indian Recipes, To begin making Restaurant Style Green Peas Masala, we have to first cook the peas.
Pressure cook the green peas along with 2 tablespoons water for 1 whistle.
Release the pressure of the cooker immediately.
Keep the cooked peas aside.
Meanwhile, soak cashew nuts in warm water for 15 minutes.
Once the cashews have softened, add them to a mixer and grind them along with curd to make a smooth paste.In a heavy bottomed pan, heat oil on medium flame.
Once the oil is hot, reduce it to a low flame, add bay leaf, cinnamon stick, cardamom and cloves.Once the aroma of the spices start wafting in the air, add chopped garlic & ginger and sauté until the raw smell goes away.
This will take about a minute or two.Next, add onion paste, tomato puree and saute until the raw smell of onions goes away.
This will take about 5 minutes.
Then add all the dry spice powders including turmeric powder, cumin powder, coriander powder, garam masala powder, red chilli powder and salt to taste.Mix them well and add 2 tablespoons of water to the mixture to avoid burning of the spices.Once the spices are well cooked, add required water to get the required consistency of your choice.
Boil for 3 to 4 minutes.Next, add the cashew-curd mixture (paste) and stir continuously for the proper mixing of ingredients.Now ,add the cooked peas and let the Green Peas Masala cook on a low flame for 5 minutes.Finally, switch off the gas and add a dollop of butter and chopped coriander leaves on top.Serve Restaurant Style Green Peas Masala with Phulkas or Tawa Paratha along with a Cauliflower and Cucumber Raita for your everyday meals., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/jhumu.here-gmail.com/Restaurant_style_Green_Peas_Masala.jpg, 22
Ingredients: tomato,star anees,white urad dal (split),onion,green chillies,salt,coriander (dhania) leaves finely,coriander powder,arhar dal,elaichi,rye,cassia,asafoetida,red chilli powder,green chillies salted,water,large cardamom,turmeric powder,ghee,ginger garlic paste,chana dal,masoor dal,cumin seeds,yellow moong dal

Dhaba Style Dal Fry Recipe (Dhaba Style Dal Fry),  2 tablespoons white urad dal (split), 3 Green Chillies - Salted, 1 teaspoon Cumin seeds, salt - as per taste, 1 tomato - finely chopped, water - as per use, 1 teaspoon Rye, 1 Large Cardamom, 4 Long, 2 tablespoons yellow moong dal, 1 -1/2 turmeric powder, 2 Onions - Thin and straight chopped, 2 tablespoons arhar dal, 1 Cassia - Broken, 1-1 / 2 tablespoon ginger garlic paste, 1 teaspoon Asafoetida, 1 teaspoon red chilli powder, 2 tablespoons chana dal, 1 teaspoon coriander powder, 1 Star Anees, 2 tablespoons masoor dal, 2 Elaichi, 3 teaspoons green chillies,Ghee - As per use, 1 sprig of green coriander - Finely chopped, 30, North Indian Recipes, To make dhaba style dal fry, first boil all the lentils.
Pour the lentils into the pressure cooker and add 1/2 teaspoon turmeric powder and salt to it.
Cook the pulses till 3 o'clock.
Once the pressure comes out, open the cooker and mix the lentils.
Keep it separately.
Heat oil in a pan.
Add asafetida, cumin seeds and mustard and let it cook for 10 seconds.
After 10 seconds, add curry leaves, big cardamom, cardamom, star anise, long and salted green chillies.
Allow to cook for 30 seconds and then add green chili and ginger garlic paste.
Let it cook for 1 minute.
After 1 minute, add onions and cook until brown.
Once brown, add tomatoes, turmeric powder, red chilli powder, coriander powder and salt.
Add some water and cook for 5 to 8 minutes.
After the masala cooks well, add the cooked lentils to it.
Allow to cook for 8 to 10 minutes, turn off the gas and garnish with green coriander.
Serve Dhaba Style Dal Fry with Sew Tomato Vegetable and Phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/15-feb/Dhaba_Style_Dal_Fry_Recipe-1.jpg, 24
Ingredients: tomato,salt,green chilli,coriander (dhania) leaves,onion,lemon,peanuts (moongphali),sweet corn,cucumber

Cucumber Tomato Corn Peanut Salad With Lemon Recipe, 2 sprig Coriander (Dhania) Leaves - chopped,Salt - to taste,1 Onion - chopped,1 Cucumber - chopped,1/2 cup Sweet corn - boiled,1 Green Chilli - chopped,2 tablespoons Roasted Peanuts (Moongphali),1 Lemon juice,1 Tomato - chopped, 30, Indian, To begin making the Cucumber Tomato Corn Peanut Salad With Lemon Recipe, we will first chop all the vegetables and keep it ready.Heat a sauce pan on medium heat, add th corn kernels along with 1/2 a cup of water boil for 6-8 minutes.
Turn off the flame, drain the water and set the corn aside.
In a mixing bowl combine, cucumber, tomato, onion, corn, green chili, peanuts.Squeeze in the lemon juice, sprinkle salt and add coriander leaves and give it a mix.Toss it nicely and check for salt and adjust accordingly.
Sprinkle with toasted and crushed peanuts and serve.Serve the Cucumber Tomato Corn Peanut Salad With Lemon Recipe along with tawa paratha, Dal Palak Recipe and some steamed rice by the side., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Cucumber_Tomato_Corn_Peanut_Salad_With_Lemon_Recipe_.jpg, 9
Ingredients: salt,kashmiri red chilli powder,coconut,mustard seeds,asafoetida (hing),red chilli powder bydagi red powder,poppy seeds,bhindi (lady fingerokra),tamarind,turmeric powder,sunflower oil

Bharli Bhendi Recipe - Maharashtrian Style Stuffed Bhindi, 1 teaspoon Kashmiri Red Chilli Powder,3 tablespoons Poppy seeds,1 teaspoon Red Chilli powder - bydagi red powder,Salt - to taste,5 tablespoons Sunflower Oil,1 teaspoon Tamarind,1-1/2 cups Fresh coconut - grated,500 grams Bhindi (Lady Finger/Okra),1/4 teaspoon Asafoetida (hing),1 teaspoon Turmeric powder (Haldi),1/2 teaspoons Mustard seeds, 65, Maharashtrian Recipes, To begin making the Bharli Bhendi recipe, firstly wash the bhindi thoroughly in sufficient water and drain.Wipe clean all the bhindi using a clean, dry kitchen cloth and cut off both the edges of the bhindi.
Make a slit in the bhindi across the length ensuring that u do not cut the bhindi in half.Heat a small pan and dry roast the khus khus in a small kadai for about a minute.Switch off the heat and soak the khus khus in sufficient water for about 15 to 20 minutes approximately.
Drain and keep aside till use.Grind together the grated coconut, khus khus, tamarind, turmeric powder, both the red chilli powders and salt to taste, using as little water as possible to get a thick paste.Fill each and every bhindi with this Bharli Bhendi masala (thick coconut paste).Heat a non stick pan and add the oil to it.
Add the mustard seeds and as soon as they splutter, add the asafoetida.Start adding the Bharli Bhendi little by little.
Spread the remaining masala if any over the stuffed bhindi.
Cover and cook for a while.
This will take about 3 to 4 minutes.
Do not stir much.
After some time stir the Bharli Bhendi lightly.
Cover and cook again for few minutes.Uncover the pan, and cook the Bhindi further for few minutes.
This process will help prevent the bhindi from getting sticky and gooey.When the bhindi and masala are both cooked properly, turn off the flame and transfer to a serving bowl.
Your Bharli Bhendi is ready to be servedServe Bharli Bhendi along with Maharashtrian Chawli Chi Usal Recipe and Phulka for a weekday meal along with your family., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/Bharli_Bhendi__original.jpg, 11
Ingredients: salt,ginger,aerated water (soda water) water,lemon,cucumber,mint leaves (pudina)

Cucumber Ginger Lemonade Recipe, pinch Salt - optional,1 inch Ginger - grated,2 cups Cucumber - chopped and de-seeded,2 tablespoons Honey - adjustable,Mint Leaves (Pudina) - small bunch,Lemon juice - from 2 lemons,150 ml Aerated water (Soda Water) - and water if required, 15, Continental, To start making Cucumber Ginger Mint Lemonade, combine the chopped cucumber, lime juice, honey, ginger, water in a blender, cover and process until cucumber is pureed.
Strain the cucumber puree using a strainer.
 In a small pitcher add club soda, mint leaves, cucumber slices, lime wedges and cucumber mixture and stir well.
Check the taste and adjust lemon, sweetness and salt to suit your taste.Serve the Cucumber Ginger Lemonade Recipe garnished with some more mint leaves as a delicious refreshing drink during summer afternoons.
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Ingredients: salt,mustard oil sunflower oil,amchur (dry mango powder),bay leaf (tej patta),ajwain (carom seeds),red chilli powder,cinnamon stick (dalchini),onion,coriander (dhania) powder,bhindi (lady fingerokra),turmeric powder

Pyaz Wali Bhindi Recipe | Bhindi Do Pyaza - Okra Onion Stir Fry, 2 teaspoons Coriander (Dhania) Powder,Salt - to taste,2 inch Cinnamon Stick (Dalchini) - broken,1 teaspoon Ajwain (Carom seeds),2 tablespoon Mustard oil - or Sunflower oil,500 grams Bhindi (Lady Finger/Okra),2 teaspoons Amchur (Dry Mango Powder),3 Onions - thinly sliced,1 Bay leaf (tej patta),1 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder - (or more to taste), 40, Indian, To begin making Pyaz Wali Bhindi Recipe Bhindi Do Pyaza, first wash bhindi in water.
Pat dry with the kitchen towel.
To cut okra first remove the stem of the bhindi and then cut into thin strips of 4 pieces.
Keep aside until ready to use.
Heat the oil in a heavy-bottomed saucepan over medium heat.
Add the ajwain seeds and allow it to crackle.
Add the cinnamon stick, bay leaf and saute for a few seconds.
Add the thinly sliced onions, turn the heat to low and saute the onions until they soften.At this stage add in the chopped lady's finger, sprinkle salt, turmeric powder, red chilli powder, coriander powder and amchur powder.Stir until all the ingredients get well combined.
Cover the pan with the lid slightly ajar.
Keep the heat on low and let bhindi do pyaza cook until it turns soft and tender.
This process will take about 15 minutes on medium heat.Ensure to keep stirring the bhindi do pyaza a few times in between so it gets cooked evenly and towards the end you will notice the onions have slightly caramelised as well.Once done, turn off the heat and check the salt and spices and adjust to taste accordingly.Transfer the Pyaz Wali Bhindi/ Bhindi Do Pyaza to a serving bowl and serve hot.Serve the Pyaz Wali Bhindi/ Bhindi Do Pyaza Recipe along with Parathas and Kadhi Pakora for a delicious lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/bhindi_do_pyaza_recipe_pyaz_wali_bhindi_5_1600.jpg, 11
Ingredients: salt,wheat flour,ghee,punjabi style mango pickle,water knead the dough,sunflower oil

Achari Lachha Paratha Recipe-Spicy Indian Style Flaky Bread, Water - to knead the dough,1/2 cup Punjabi style mango pickle,1 tablespoon Sunflower Oil,1 cup Whole Wheat Flour,Ghee - to roast the parathas,1 teaspoon Salt, 25, North Indian Recipes, To begin making the Achari Lachha Paratha we will first knead to make the dough.
In a large mixing bowl, add the whole wheat flour, salt and mix it well.
Add a tablespoon of oil and rub it into the flour until you see coarse crumbs.Add a little water at a time and knead well to make a smooth and soft paratha dough.
Cover the dough and allow it to rest for 10 minutes.After 10 minutes, knead for a minute again until the paratha dough is soft and pliable.
Divide the dough into equal portions.
 Preheat a skillet on medium heat.
If you are using a cast iron skillet, then grease the skillet well and allow it to preheat.Keep some flour aside for dusting while rolling the dough.
Shape each dough portion into a round ball, press it between the palm of your hands.Dust the dough in flour and roll it into a small or 6 inch diameter circle.
Generously smear the achaari masala from the mango pickle on this rolled out dough.
Dust some flour over the achaari masala.
This flour and oil from the pickle will help the lachha paratha split itself into layers.
Begin folding the lachha paratha dough like saree pleat.
Start from one end of the rolled out dough and reach the end.
Basically, fold it starting from the side towards you and moving away just the way you would fold a hand fan.
Folding one small layer over another and so on.The dough is essentially shaped into a pleat.Once you have stacked up all the pleats one over the other, start rolling it into a tight circle like that of a swiss roll.
Flatten the pleated swiss roll between the palm of your hands, dust in flour and roll into a 4 to 5 inch diameter circle.
You will be able to see the layers very clearly.Place the rolled layered Achaari Lachha Paratha on the preheated skillet.
Cook on medium heat on both sides for a few seconds, then smear ghee and cook until golden brown and cooked through completely.Proceed the same way with the remaining portions of the paratha dough.Serve the Achari Lachha Paratha along with Creamy Dal Makhani Recipe and Masala Chaas Recipe (Indian Spiced Buttermilk) for a hearty Sunday lunch.
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Ingredients: gram wheat flour,baking powder,bananas,sunflower oil,nutmeg powder,milk,baking soda,strawberries,vanilla,eggs,gram caster sugar

Whole Wheat Strawberry Banana Muffins Recipe, 1 teaspoon Baking powder,100 gram Caster Sugar,1/4 cup Milk,200 gram Whole Wheat Flour,1/3 cup Sunflower Oil,1/2 teaspoon Vanilla Extract,15 Strawberries,1/2 teaspoon Baking soda,1/2 teaspoon Nutmeg powder,2 Whole Eggs,2 Ripe Bananas, 45, Continental, To begin with Whole Wheat Strawberry Banana Muffins, pre-heat the oven in 180 degree C for 10 minutes and start making the batter.Wash and cut strawberries into small cubes.
Remove the skin of Bananas and mash them in a bowl.
Retain a few small chunks of banana to give the cake/ muffin a body.Mix whole wheat flour along with baking powder and baking soda in a bowl and shift using a sieve two times.Now mix nutmeg powder with the flour mix.
Mix the chopped strawberries lightly with the flour mix so that the strawberries are coated with flour.Add mashed bananas in the flour-Strawberry mix and fold lightly.
Now take eggs and powdered sugar in a bowl and using a hand blender or manual whisk start mixing both till the mixture turns creamy.Add oil to the mixture and using the blender blend it for about 1 minute.Add vanilla essence and milk to the mixture and blend for 1 more minute.Now make a well in the mid of the flour mix and pour the wet mixture and using a spatula fold everything lightly by cutting and folding.Line a muffin tin with muffin liners and using a tablespoon or ice-cream scoop fill 2/3 of each muffin liner with the batter.Tap the muffin tray on table top after filling the tray so that the muffins are even in the tray.Bake in 180 degree C for 15-20 minutes in a pre-heated oven.
Check at around in 15 minutes by inserting a toothpick in the mid of the muffins and if required bake for few more minutes.Take Muffins out of the oven after baking and cool on a wire rack.Serve Whole Wheat Strawberry Banana Muffins with Masala Chai during tea time parties or you can have it as a sweet dish after your meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Debjani_Chatterjee_Alam/wholewheat_strawberry_muffins_1600.jpg, 11
Ingredients: salt,wheat flour,ghee,ajwain (carom seeds),cumin seeds (jeera),flour (maida),sunflower oil

Sindhi Pakwan Recipe - Crisp Delicious Puri, 1 cup All Purpose Flour (Maida),Sunflower Oil - for deep frying,1 teaspoon Cumin seeds (Jeera),1 teaspoon Ajwain (Carom seeds),Salt - as needed,2 tablespoons Ghee,1 cup Whole Wheat Flour, 45, Sindhi, To begin making the Sindhi Pakwan, sift both the flours together.
Add ajwain, cumin, salt and ghee and mix all together into the flour.
Knead the flour into a smooth dough adding water little at a time.Preheat the oil for deep frying.Divide the Pakwan dough into equal lemon size portions.Dust the surface with flour and roll the pakwan dough into a small disc.Use a fork and mark impressions on the rolled pakwan.
Pierce from both sides, this will prevent the pakwan from puffing up.Place the pakwans into the preheated oil and deep fry on low to medium heat until golden brown and crisp on both sides.
Transfer the fried pakwan on a kitchen paper towels to drain the excess oil.Serve the Sindhi Pakwan hot along with Sindhi Chana Dal for a wholesome breakfast or dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Dal_Khadi_Curry/Sindhi_Pakwan_Recipe_Served_With_Sindhi_Dal_Dal_Pakwan-1.jpg, 7
Ingredients: salt,yellow moong dal (split),arhar dal (split toor dal),rice,coconut,curry leaves,coriander (dhania) leaves,onion,methi seeds (fenugreek seeds),cumin seeds (jeera),green chillies,white urad dal

Bele Dose Recipe (Lentil Dosa Recipe), 3 Green Chillies,1/4 cup Fresh coconut,Salt - to taste,1/4 cup Methi Seeds (Fenugreek Seeds),2 teaspoon Cumin seeds (Jeera),1 cup White Urad Dal (Whole),2 cup Rice,5 sprig Coriander (Dhania) Leaves,1 cup Arhar dal (Split Toor Dal),1 Onion,1 cup Yellow Moong Dal (Split),1 sprig Curry leaves, 510, Karnataka, To begin making the Bele Dose Recipe soak the lentils along with rice, fenugreek seeds and cumin seeds with water till it is fully immersed.Soak it with water for overnight.
And then grind it the next day along with the rest of the ingredient’s and some water to make a thick and running water.To make dosas, place a skillet or tawa on the heat.
When it is adequately warm, pour a ladle full of batter and spread it into concentric circles working your way outwards, till you have a dosa of your desired size and thickness.Drizzle a few drops of oil or ghee on the sides.
Cover the dosa and allow it to cook.Once the sides of the dosa starts to brown and release from the pan, gently lift the dosa from skillet and flip to cook on the other side.Serve the Bele Dose Recipe along with Tomato Onion Chutney or Mixed Vegetable Sambar Recipe to have a comforting breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Bele_Dose_Recipe_Lentil_Dosa_Recipe_.jpg, 12
Ingredients: salt,wheat flour,fennel seeds (saunf),milk,red chilli flakes,leek stalks,potato (aloo),turmeric powder,butter,sunflower oil

Greek Style Bourekia Recipe (Potato and Leek Puffs Recipe), 1 teaspoon Turmeric powder (Haldi),Salt - to taste,3 Potatoes (Aloo) - boiled and mashed,1/4 cup Milk,1/4 teaspoon Salt,1-1/2 cups Whole Wheat Flour,1 teaspoon Red Chilli flakes,1/4 cup Butter,2 tablespoons Sunflower Oil,2 Leek - stalks,1/2 teaspoon Fennel seeds (Saunf) - crushed, 60, Greek, We begin making the Greek Style Bourekia Recipe (Potato and Leek Puffs Recipe) by making the pizza dough first.
So in order to make the dough, click on Homemade Pizza dough recipe to check the method.To make the filling, pressure cook the potatoes separately in a pressure cooker for about 5 whistle.
Release the pressure naturally.
Remove the skin and mash it coarsely.Heat a sauce pan, add oil sauté the leeks and add the mashed potatoes.
Sauté for few minutes and then add the rest of the ingredients.
Saute for some time and let it cool down.
Preheat the oven to 180 degree Celsius.Take out dough, divide it into lemon sized round shapes, using your hand press the dough flat, cut it into a square and add a tablespoon of the filling to one side and fold over the other part over it.
Press it tightly.Using a fork, press the edges.
Place them on the greased trays, grease some butter or oil over it and bake it for about 30 minutes.Once it starts to crisp up, you can brush it with little honey to give a color the puff.Serve the Greek Style Bourekia Recipe (Potato and Leek Puffs Recipe) as a Tea Time Snack or as a Party Appetizer., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Greek_Style_Bourekia_Recipe_Potato_and_Leek_Puffs_Recipe.jpg, 10
Ingredients: salt,asafoetida (hing),mustard seeds,amla (nellikai gooseberry),dry red chilli,green chillies,sunflower oil

Andhra Style Usirikaya Pachadi Recipe (Indian Gooseberries Chutney), 15 Amla (Nellikai/ Gooseberry) - medium size,2 Dry Red Chilli,4 Green Chillies,Asafoetida (hing) - A pinch,1/4 teaspoon Mustard seeds,Salt - as per taste,Sunflower Oil - for tempering, 25, Andhra, To begin making the Andhra Style Usirikaya Pachadi recipe, wash the amla in running water and place them in a pressure cooker.Add water and boil the amlas till soft or till the cooker release 2 whistles.
Once cooled, remove the seeds from them.Add the boiled amla, salt, green chillies & a pinch of asafoetida in the blender and blend until smooth.Take some oil for tempering in a pan, add mustard seeds to till.
Once they start to crackle, add the dry red chilies and fry for a minute.
Switch off the flame.Add the tempering to the chutney.
Serve hot.Serve Andhra Style Usirikaya Pachadi with Mixed Vegetable Sambar and Steamed Rice for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/anusha.pariti-gmail.com/Andhra_style_Usirikaya_Pachadi_Indian_gooseberries_chutney.jpg, 7
Ingredients: khoya (mawa),ghee,milk,saffron strands,dry fruits garnsihing,carrot,sugar

Gajar Halwa Barfi Recipe (Carrot Fudge), 300 grams Carrot (Gajjar) - peeled and grated,200 grams Khoya (Mawa),1 cup Sugar,1 cup Milk,Saffron strands - a few,3 tablespoons Ghee,2 tablespoons Fresh cream,Dry Fruits - for garnsihing, 40, Indian, To begin making the Gajar Halwa Barfi recipe, in a medium sized non-stick pan, add grated carrot and cook for 5 minutes.Add milk, saffron milk and mix it well.
Put the lid on top and cook for about 3 to 4 minutes.
Now once milk gets evaporated, add sugar, cream and stir it continually for 5 minutes.Once it gets dry, add half khoya/mava (100 grams) and again mix it well and cook for 3-4 minutes.Your Halwa layer is ready, take it out into greased tart plate or any other plate with ghee.
And gently press it using your palm once it gets warm.Place the tart plate into refrigerator for 10-15 minutes, meanwhile start preparation of khoya layer.
Into another medium sized non-stick pan, add ghee, once melted, add khoya and mix it well.Once it gets sticky, add remaining​ sugar into it and mix it well.
Switch off the gas and spread this khoya layer on the carrot halwa layer you prepared earlier and again press it gently using your palm.Garnish it with dry fruits of your choice and cut it in desired shapes and serve it to your loved ones on this Diwali!Serve this Gajar Halwa Barfi as a dessert after your festive meal of Dum Aloo, Puri and Boondi raita.
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