anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,cashew nuts,salt,ginger,bay leaf (tej patta),red chilli powder,cloves garlic,ginger garlic paste,onion,eggs,kasuri methi (dried fenugreek leaves),butter,garam masala powder

Egg Butter Masala Recipe, 1 tablespoon Garam masala powder,1 teaspoon Kasuri Methi (Dried Fenugreek Leaves),Salt - to taste,1/4 inch Ginger,3 Tomatoes - finely chopped,1 teaspoon Red Chilli powder,20 Cashew nuts,2 Onions - finely chopped,1 tablespoon Ginger Garlic Paste,1 Bay leaf (tej patta),6 tablespoon Butter,4 Whole Eggs,6 cloves Garlic, 60, Indian, To begin with Egg Butter Masala, soak cashew nuts in hot water for 30 minutes.
After 30 minutes drain the water and retain the cashew nuts.Boil the eggs and after cooling, crack and discard the shell.
Keep them aside.In a kadhai, add 2 tablespoon butter.
After the butter melts, add onion and fry till onion turns pinkish.
Add tomato and saute till tomato turns mushy.Add garlic, ginger and saute till raw smell of garlic goes away.
Add the boiled cashew nuts and mix.Switch off the gas.
After cooling, grind the sauteed onion tomato mixture by adding 1 cup water.Strain this gravy by passing through a strainer.
While passing through a strainer, take a spoon and keep on pressing the contents against the strainer.
Let the entire gravy pass through.
Only seeds of tomato will remain on strainer as a residue which you can discard.Heat the kadai again, add 1 tablespoon butter.
Add bayleaf and ginger garlic paste and fry for 1 minute.Add the gravy and mix everything well.
Add 2 tablespoons butter and simmer the gravy for 10 minutes.Add chili powder, garam masala, kasuri methi and mix well.
Finally, add the boiled eggs and simmer for 5 minutes.
Add salt to taste.Garnish with chopped coriander leaves or fresh cream if you wish.Serve Egg Butter Masala with Whole Wheat Lachha Paratha and Jeera Rice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Egg_Butter_Masala.jpg, 13
Ingredients: salt,wheat flour,red chilli powder,carrot,gram flour (besan),cucumber,rice flour,turmeric powder,dill leaves

Carrot and Cucumber Thalipeeth Recipe, 1 tablespoon Red Chilli powder,1 Carrot (Gajjar) - grated,Salt - to taste,1/2 cup Whole Wheat Flour,1/2 cup Gram flour (besan),1 cup Rice flour,2 sprig Dill leaves - chopped,1 teaspoon Turmeric powder (Haldi),1 Cucumber - grated, 40, Maharashtrian Recipes, We begin making the Carrot and Cucumber Thalipeeth Recipe by grating the cucumber and carrot.
Squeeze out all the water from them and add it along with other ingredients in a bowl.Add 1/2 cup of lukewarm water and knead it into a wet and soft dough.The dough will be slightly sticky to handle.
Allow the dough to rest for 5 minutes.
Divide the dough into 4 portions.Preheat the skillet on medium heat.
Keep water in a separate bowl to wet fingers and a wet the muslin cloth dipped in water squeezing out any excess water.Spread the cloth on a smooth counter top.
Take a portion of the Thalipeeth mixture and pat it on the wet cloth to about 4 inches in diameter.
Try to not make it too thin as it can break while flipping it on the skillet.Carefully lift the cloth along with the patted mixture and flip the Thalipeeth over on the skillet.
Drizzle a teaspoon of oil or ghee around the Thalipeeth and cook on medium heat.After about 3 minutes, you will be able to flip the Thalipeeth over to the other side.
Allow each side to cook on medium heat for about 3-4 minutes, until the Thalipeeth are slightly crisp and browned.
Remove from heat and place on a serving platter.Continue the same procedure with the other portions of the Thalipeeth dough.Serve the Carrot and Cucumber Thalipeeth Recipe along with ginger and walnut chutney or Dhaniya Pudina Chutney Recipe (Green Chutney) for your morning breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Carrot_and_Cucumber_Thalipeeth_Recipe.jpg, 9
Ingredients: salt,mustard seeds,banana flower (vazhaipoo),asafoetida (hing),kokum (malabar tamarind),jaggery,green peas (matar),onion,cumin seeds (jeera),malwani masala,cloves (laung)

Maharashtrian Style Kelfulachi Bhaji Recipe - Banana Flower Stir Fry Recipe, 3 Kokum (Malabar Tamarind) - chopped finely,1 Banana flower (Vazhaipoo) - cleaned and chopped small,4 Cloves (Laung) - chopped,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,4 tablespoon Malwani masala,2 Onion - chopped,1 tablespoon Jaggery,1/4 cup Green peas (Matar),1 pinch Asafoetida (hing), 90, Maharashtrian Recipes, To begin making the Kelfulachi Bhaji Recipe, we will first clean the banana blossom/plantain flower.Oil your hands and start working with the banana flowers.Firstly, peel the purple layers and remove the florets.
In each floret remove the longest string with a round head called the 'stamen' and the translucent thin cover.Now chop the florets finely and soak them in diluted buttermilk or plain water.Add turmeric and salt to the buttermilk and allow it to soak overnight (refrigerated) or at least for 30 minutes.Check out the recipe to make the Malvani masala and also keep it ready.Heat a sauce pan with oil, add cumin seeds and mustard and leave it to crackle for 10 seconds.Add hing, chopped garlic and onions and fry till the onions turn translucent.
Once it is done add the chopped florets without the water.
Add the malvani masala and also salt to taste.Give it a toss, add jaggery and kokum and saute until the florets softens and gets cooked.You can sprinkle some water and cover it with a lid and also cook.
Make sure you keep sautéing so that it does not get stuck at the bottom of the pan.Serve the Maharashtrian Style Kelfulachi Bhaji along with Khandeshi Dal Recipe or Khichdi to enjoy your healthy lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Maharashtrian_Style_Kelfulachi_Bhaji_Recipe_Banana_Floweret_Stir_Fry_Recipe.jpg, 11
Ingredients: tomato,salt,cumin powder (jeera),bay leaf (tej patta),red chilli powder,cloves garlic,virgin olive oil,jalapenos,onion,dried oregano,black pepper powder,horse gram dal (kollu kulith),stalk celery

Vegetarian Mexican Chili for Tacos Recipe - Made from Horse Gram, 2 Stalk Celery - finely chopped,1 tablespoon Extra Virgin Olive Oil,Salt - to taste,1 Tomato - finely chopped,1 cup Horse Gram Dal (Kollu/ Kulith) - soaked for 4 hours,1 Onion - finely chopped,1/2 teaspoon Black pepper powder - adjustable,2 Pickled Jalapenos - finely chopped,1 Bay leaf (tej patta),3 cloves Garlic - finely chopped,2 teaspoons Cumin powder (Jeera) - roasted,1/2 teaspoon Red Chilli powder,1 teaspoon Dried oregano, 70, Mexican, To begin making the Vegetarian Mexican Chili, we will first cook the Horse Gram Lentils.
We will cook the soaked horse gram using the pressure cooker method.
 You can also cook it in a saucepan if you prefer that method.
Place the soaked horse gram in the pressure cooker, along with 2 cups of water.
Cover the pan, place the weight on and pressure cook the horse gram until you hear 5 to 6 whistles.
After a couple of whistles, turn the heat to low and simmer the horse gram for 10 to 15 minutes.
After 10 to 15 minutes turn off the heat.
Allow the pressure to release naturally.
Open the cooker, if there is excess water from the lentils, then drain the excess liquids and keep it aside in a separate bowl.
We will use it for the chiles as and when required.
The next step is to make the spice base for the Mexican Chili.
Heat the olive oil in a heavy-bottomed pan on medium heat.
Add minced garlic, the onions, the celery stalk and stir-fry until the onions and celery are tender.
Once tender, add the chopped tomatoes, jalapenos, along with chili powder, ground cumin, bay leaf, dried oregano, black pepper, and cook until tomato become soft and well cooked.
Now add the cooked horse gram lentils along with 2 tablespoons of reserved water.
Give the Mexican Chili a brisk boil.Once it comes to a brisk boil, cover the pan, turn the heat to low and simmer the Vegetarian Mexican Chili for about 10 minutes and turn off the heat.
Check the salt and spices and adjust to suit your taste.Transfer the Vegetarian Mexican Chili to a serving bowl.
Serve it along with Taco Shells, a Lettuce Salad, sour cream, and grated cheddar cheese.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/DivyaShivaraman/Vegetarian_Mexican_Chili_for_Tacos_Recipe_Made_from_Horse_Gram.jpg, 13
Ingredients: black cardamom (badi elaichi),salt,ginger,green chilli,cardamom (elaichi) podsseeds,fennel seeds (saunf),milk,cloves garlic,black peppercorns,curd,coriander (dhania) leaves,coriander (dhania) seeds,onion,chicken,cinnamon stick (dalchini),turmeric powder,cloves (laung),sunflower oil

Pahadi Chicken Curry Recipe, Sunflower Oil,500 grams Chicken - with bone,2 sprig Coriander (Dhania) Leaves - chopped,Salt - to taste,1 inch Cinnamon Stick (Dalchini),1/4 cup Milk,2 Cardamom (Elaichi) Pods/Seeds,1 inch Ginger,1/2 cup Curd (Dahi / Yogurt) - whisked,2 Onions - chopped,2 tablespoon Coriander (Dhania) Seeds,1 teaspoon Fennel seeds (Saunf),1 Green Chilli - chopped,2 Cloves (Laung),1 Black cardamom (Badi Elaichi),4 cloves Garlic - chopped,1 teaspoon Turmeric powder (Haldi),1 teaspoon Whole Black Peppercorns, 45, North Indian Recipes, To begin making the Pahadi Chicken Curry Recipe, heat a kadai with oil.
Once the oil is hot, add cloves, cinnamon stick, cloves and allow it to fry for few seconds.Add coriander seeds, fennel seeds, garlic, ginger and saute till they soften.
Add onions and saute till the onions turn translucent and become brown.Allow it to cool down and grind the onion mixture to a smooth paste by adding little water ina  mixer grinder.Heat the same kadai with little oil, add chicken pieces, turmeric powder, salt and fry till the chicken turn golden brown and crispy.Take the chicken out, and in the same oil, add black cardamom, green cardamom and allow it the aroma to release for few seconds.Add onion mixture and cook for about 4 to 5 minutes.After 4 to 5 minutes, add chicken pieces, whisked curd, milk and mix well.
Check for salt and cook the pahadi chicken curry on medium heat.You can add some water to adjust the consistency of the chicken curry.Cover and cook the Pahadi Chicken Curry in medium heat for about 10 minutes.
Add coriander leaves at the end, give it a mix and serve hot.Serve the Pahadi Chicken Curry Recipe along with Butter Garlic Naan, Pickled Onions (Pyaz Kachumber) and Jeera Rice for a weekday meal with your family., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/9-oct/Pahari_Chicken_Curry_Recipe-9294.jpg, 18
Ingredients: salt,green chilli,amchur (dry mango powder),mustard seeds,asafoetida (hing),coriander (dhania) leaves,red chilli powder,water,gram flour (besan),ginger garlic paste,onion,cumin seeds (jeera),coriander powder,turmeric powder,bhindi (lady fingerokra) shape,sunflower oil

Crunchy ladyfinger and onion masala recipe, 250 grams Bhindi (Lady Finger/Okra) - sliced in small round shape,Salt - as required,1 Green Chilli - finely chopped,Water - as required,1/2 teaspoon Mustard seeds,1-1/2 teaspoon Red Chilli powder,1/2 teaspoon Amchur (Dry Mango Powder),1 teaspoon Cumin seeds (Jeera),Coriander (Dhania) Leaves - finely chopped,2 Onions - finely chopped,1-1/2 teaspoon Coriander Powder (Dhania),1 tablespoon Ginger Garlic Paste,1/4 teaspoon Asafoetida (hing),1-1/2 tablespoon Gram flour (besan),1 teaspoon Turmeric powder (Haldi),Sunflower Oil - as required, 60, North Indian Recipes, To begin making the Kurkuri Bhindi And Onion Masala recipe, Firstly we will make the kurkuri bhindi.
Take a mixing bowl, add the sliced bhindi, besan, 1/2 teaspoon red chilli powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon coriander powder, 1/2 teaspoon amchur powder, required salt and a little water.
Mix everything properly.Once it is done, heat oil in a wok and fry the bhindis.
Once done, take it out on the absorbent paper to absorb the extra oil.
Keep it aside.Now heat oil in a different wok.
Add cumin seeds, mustard seeds, hing and green chillies.After 10 to 15 seconds add in the ginger garlic paste.
Saute it for a minute and then add the chopped onions.
Cook till it becomes soft and translucent.Add in the remaining red chilli powder, turmeric powder, coriander powder and the required salt.
Mix it, cover the kadai and let it cook for 3 to 4 minutes.Add in the fried bhindi and mix it properly.
Cook for two more minutes, switch off the stove and garnish with chopped coriander leaves.Serve Kurkuri Bhindi And Onion Masala along with Panchmel dal and Phulka for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Kurkuri_Bhindi_And_Onion_Masala.jpg, 16
Ingredients: coriander (dhania) leaves,salt water,sugar,mango,green chillies,peppermint

 Himachali Dry Raw Mango Chutney Recipe,  1 cup peppermint - wash and chop, as per taste - hot,1 cup raw mango - cut into pieces, 1/2 cup green coriander - wash and chop, 2 green chillies - chopped, 1/2 tablespoon sugar, salt - water, 20, Himachal, To make Himachali raw mango chutney, first soak the raw mango in hot water for 10 to 15 minutes until it becomes soft.
Take out the water from the mango pieces and keep both the mango and water separately.
Now in a mixer jar add raw mango, mint, green coriander, green chilli, sugar, salt and some water.
Grind and keep aside.
Remove and serve in a bowl after grinding.
Serve Himachali raw mango chutney with Himachali Chana Madra and rice for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Himachali_Dry_Mango_Chutney_1600.jpg, 6
Ingredients: salt,ginger,sesame (gingelly) oil,sugar,garlic,vinegar,thai red chilli (birds eye chilli)

Sichuan Style Bird Eye Chili Sauce Recipe, 1 tablespoon Sugar,Sesame (Gingelly) Oil - for cooking,1 teaspoon Ginger - chopped,5 tablespoon Vinegar,1 teaspoon Garlic - chopped,15 Thai Red chilli (Birds Eye Chilli),1 teaspoon Salt, 31, Sichuan, We begin making the Sichuan Style Bird Eye Chili Sauce Recipe by heating the pan with 2 tablespoons of oil.
Add ginger garlic and red chilies cut into half.Saute till the red chili soaks in all the oil.
Once done add the vinegar, sugar, and salt.
Lower the heat and let it cook for 5 minutes.Cool the mixture and grind it in a blender to a coarse paste.Serve Sichuan Style Bird Eye Chili Sauce Recipe along with Sichuan-style fried rice or Sichuan Mapo Tofu., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/oct-7/Sichuan_Vegetarian_Chili_Paste-2.jpg, 7
Ingredients: beetroot,ginger,black salt,stalk celery

Beetroot And Celery Juice Recipe, pinch Black Salt (Kala Namak) - to taste,1 inch Ginger,1 Stalk Celery,2 Beetroot - diced, 15, Continental, To begin making the Beetroot And Celery Juice Recipe, get all the ingredients ready and all you need to do is add the raw cut vegetables into the Juicer.
Extract the first juice and add more water to get the 2nd extract out from the pulp.
Pour the juice into a jar, add the salt and lemon if required.
Check the taste and adjust the consistency of the juice by adding more water if required.Serve the Beetroot And Celery Juice immediately along with Whole Wheat Pancake Recipe With Banana, Honey And Nuts.to get the maximum benefits from the raw vegetables., https://www.archanaskitchen.com/images/archanaskitchen/World_Beverages/Beetroot_Juice_Recipe-4.jpg, 4
Ingredients: cashew nuts,chocolate bar,eggs,caster sugar,puff pastry sheet

Nut Filled Chocolate Pastry Recipe, Caster Sugar - as needed,8 Cashew nuts - crushed,1 Whole Egg,1 Puff Pastry Sheet,1 Chocolate Bar, 30, Continental, To begin making Nut Filled Chocolate Pastry Recipe, preheat your oven at 200 C.
prepare a baking sheet lined with a parchment paper.Flatten the puff pastry sheet using a rolling pin and give it a rectangular shape.Now place the chocolate bar in the middle of the puff pastry.Sprinkle the crushed cashew nuts on top of the chocolate bar.Next, make cuts in the pastry sheet using a knife or kitchen scissor for braiding.
Pull in alternative free ends of the pastry sheet that is cut slantly.
Once the braiding is done, then carefully place the braided pastry of baking tray lined with parchment paper.Now take egg + 1 teaspoon water in a small bowl and whisk it using a fork.Apply this egg wash on the top of the pastry using a silicon brush.You can also use milk instead of the egg if you are a vegetarian.Bake the pastry for 20 minutes or until it turns golden in colour.Dust some powdered sugar on the pastry and serve the warm pastry with a hot cup of tea.Optional: Once the pastry is baked, you can stick some cashew nuts on top of it and bake it again for 5 more minutes before cooling it down to room temperature.Serve Nut Filled Chocolate Pastry Recipe as a dessert after a dinner of Cheesy Pasta Casserole With Broccoli And Cheese Recipe or along with Maple Roasted Cinnamon Spiced Latte Recipe in the evening., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/garimasgautam-gmail.com/Nut_Filled_chocolate_Pastry_recipe.jpg, 5
Ingredients: tomato,salt,yellow moong dal (split),cumin powder (jeera),ginger,coriander (dhania) leaves,cauliflower (gobi),onion,turmeric powder,green chillies,garam masala powder,sunflower oil

Cauliflower Moong Dal Recipe, 3 Green Chillies,1 teaspoon Ginger - minced,Salt - to taste,1 tablespoon Sunflower Oil - (adjust),1 teaspoon Garam masala powder,1 Onion - chopped,1 Cauliflower (gobi),2 tablespoon Coriander (Dhania) Leaves,2 Tomatoes,1 tablespoon Cumin powder (Jeera),1 teaspoon Turmeric powder (Haldi),1 cup Yellow Moong Dal (Split), 70, Indian, To prepare Cauliflower Moong Dal Recipe, dry roast the moong dal for few minutes to get a nice aroma.Soak the dal in water for about 15-20 minutesNow wash the dal and put in a saucepan.
Add around 4 cups of water, salt, turmeric powder, cumin powder and the whole green chili to the dal.Let the dal to cook for around 15-20 minutes or until the dal become just soft.Now heat oil or ghee in another pan/kadai.Add the chopped onion in the oil and fry them until soft.Add the ginger, tomato and stir them to mix.
(If it is needed, add a little water so that your masala do not burn).
Stir in the masala until everything gets cooked well.Add the cauliflower florets in the pan and stir carefully to coat all the floret with the masala.Then carefully pour the cooked dal in the pan, give a stir and cover the pan; and let it cook for around another 15-20 minutes or until the cauliflower become soft.Sprinkle garam masala on the top, switch off the heat and serve Cauliflower Moong Dal Recipe along with phulkas or Gehun Bhajra Thepla Recipe for lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/MyYellowApron/Cauliflower_Moong_Dal_recipe_edited.jpg, 12
Ingredients: salt,bean sprouts,corn flour,packet eggs noodles,spring onion (bulb greens),soy sauce,sesame (gingelly) oil,sugar,broccoli,vinegar,black pepper powder,green bell pepper (capsicum),red chilli sauce

Cantonese Style Vegetarian Chowmein Recipes, 2 tablespoons Red Chilli sauce,1 Green Bell Pepper (Capsicum) - cut into diamonds,1 packet Egg noodles,Salt - to taste,1/2 cup Broccoli - cut into florets,1/2 teaspoon Sesame (Gingelly) Oil,3 sprig Spring Onion (Bulb & Greens) - finely chopped,1/4 teaspoon Sugar,1 tablespoon Vinegar,1 tablespoon Corn flour,2 tablespoons Soy sauce,Black pepper powder - for seasoning,1 1/2 cups Bean Sprouts, 65, Cantonese, We begin making the Cantonese Style Vegetarian Chow mien Recipe by boiling the noodles in a saucepan with enough water.
Cook till it is half done.
Then strain the water by using a strainer and run the noodles under cold water for 1 minute.
Then toss it with a tablespoon of oil in order to stop the cooking.Pre - heat the “air fryer” at 180-degree celsius for 5 minutes.Once done place the noodles inside the basket and then in order to half crisp the noodle place it inside for 5 minutes.
When it is done, remove the basket out and keep it aside.Heat a saucepan with oil add ginger, garlic and then add in all the vegetables, fry till the vegetable is all done.
The next step is to mix the cornstarch in a small bowl with all the sauces and other ingredients mentioned in the list by adding 1/2 cup of water.
Reduce the heat and pour the entire mixture into the pan slowly and keep mixing slowly so that the sauce doesn't thicken.When the sauce is reached to a pouring consistency, you are now ready to pour it over the half crispy noodles and can be served hot.
Serve your Cantonese Style Vegetarian Chow Mein with Cantonese Style Ban Mien Bian Ruo (Noodle Soup With Vegetable dumplings), https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/oct13/Cantonese_Style_Vegetarian_Chowmien_Recipe-3.jpg, 13
Ingredients: tomato,onion,cardamom,green chillies,salt,cinnamon,mustard,coriander,dry red chillies,chakra flowers,coriander seeds,poppy poppy seeds,coconut,red chilli powder,oil,pepper,kalpasi leaves,lavang,paneer,curry leaves,nuggets curry leaves

 Chettinad Style Paneer Kurma (Recipe In Hindi),  1 teaspoon mustard, salt - as per taste, 1 teaspoon poppy poppy seeds, 1/2 cup small onions - cut into four pieces, 1 / 2 cups coconut - grated, 2 green chillies - sliced, oil - to cook, 3 lavang,250 grams Paneer - Chopped chopped, 1 tablespoon red chili powder, 1 tomato - chopped, 2 Nuggets curry leaves, 1 curry leaves, 2 tablespoons coriander seeds, 2 teaspoons whole pepper, 3 kalpasi leaves, 1 cardamom, 1 inch cinnamon, 2 chakra flowers, 6 dry red chillies, coriander - finely chopped, 50, Chettinad, To make Pal Katti Chettinad curry, first bake the saree ingredients of Chettinad paste till it turns brown.
Allow to cool down and grind it well with a blender by adding a little water.
Now when the oil is heated in a non stick pan, add mustard seeds and asafoetida and cook it.
Now add garlic and onion and cook till it turns brown.
Add chopped tomatoes and cook well.
You can also add salt to cook it quickly.
Once this curry is cooked, add cottage cheese and mix well.
Cover it with some water and let it cook for 3-4 minutes.
After cooking, add finely chopped coriander and mix.
Serve Pal Katti Chettinad Curry with Tawa Paratha as a meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/oct-19/Paal_katti_Chettiand_Curry_Recipe_Chettinad_Style_Paneer_Kurma_Recipe-1.jpg, 21
Ingredients: corn flour,sugar,vanilla,cinnamon stick (dalchini),watermelon,walnuts,cinnamon powder (dalchini)

Sicilian Watermelon Pudding Recipe With Cinnamon Twist  - Gelo Di Melone, 3/4 cup Sugar,1/4 inch Cinnamon Stick (Dalchini),1/4 cup Corn flour,1/2 teaspoon Cinnamon Powder (Dalchini) - to garnish,1 teaspoon Vanilla Extract,2 1/3 cups Watermelon - chopped into chunks,2 teaspoon Walnuts - chopped for garnish, 395, Italian Recipes, To make Sicilian Watermelon Pudding Recipe With Cinnamon Twist, first start by preparing the watermelon puree.
Deseed fresh watermelon and cut into large chunks.Place in a Hand blender and process until smooth and well pureed.Strain the mixture into a bowl and measure 2 cups and reserve 5 teaspoon puree from it.Stir and mix cornflour in a small bowl with 1/4 cup watermelon puree to it without any lumps.In a Saucepan, combine watermelon puree, cornstarch mixture, sugar, vanilla extract and cinnamon stick.Bring the watermelon mixture to a boil on medium heat, and then let it simmer for 10-15 minutes until the mixture thickens.
Stir continuously to avoid any lumps.Rinse Ramekins/molds with water.
Do not pat them dry.
Pour the watermelon pudding mixture into the ramekins.
Cover it with a plastic clear wrap and refrigerate it for 6 hours.To serve, remove the plastic cover.
You can serve it in the ramekins itself or unmold the pudding.To unmold, rub ramekin between your palms and invert it on a plate, slightly tilted, give a hard whack or two.Garnish the Sicilian Watermelon Pudding Recipe With Cinnamon Twist (Gelo Di Melone) with ground cinnamon powder and chopped walnuts.Serve Sicilian Watermelon Pudding Recipe during tea-party or as a dessert after a meal of Spaghetti Aglio Olio Pasta Recipe with Bacon and Garlic Bread With Herb Butter Recipe.
 , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Antara_Navin/watermelon_pudding_recipe.jpg, 7