anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,baking powder,bananas,rolled oats,almond milk (badam milk,tender coconut water,coconut oil refined oil,date syrup,badam (almond) ground powder,baking soda,dark chocolate (dairy free) regular chocolate,vanilla,apple cider vinegar white vinegar,buckwheat flour (kuttu ka atta) kuttu ka atta,bananas slice top,flax seed powder (flax meal),cinnamon powder (dalchini)

Vegan Gluten Free Banana Bread Recipe, 3 teaspoons Baking powder,1 cup Buckwheat Flour (Kuttu Ka Atta) - or kuttu ka atta,1-1/2 teaspoon Cinnamon Powder (Dalchini),1 teaspoon Vanilla Extract,1/2 cup Rolled Oats,1 cup Badam (Almond) - ground to a powder,4 Ripe Bananas - mashed,1/3 cup Date syrup - or honey,1/4 cup Tender coconut water,1 Ripe Bananas - slice to top (optional),1/2 teaspoon Salt,1/2 teaspoon Apple cider vinegar - or white vinegar,1 Flax seed powder (flax meal),1/2 teaspoon Baking soda,1/2 cup Almond Milk (Badam Milk),1/4 cup Coconut Oil - or refined oil,80 grams Dark chocolate - (Dairy free) or regular chocolate, 100, Continental, To begin making the Vegan Gluten Free Banana Bread recipe, line a loaf tin with the baking paper.Pre-heat the oven at 180 degrees Celsius.
In a large mixing bowl add all the dry ingredients except chocolate and mix with a whisk.In another mixing bowl add mashed bananas, almond milk, apple cider vinegar/ melted coconut oil, vanilla, coconut water, Flax egg replacer, date syrup and whisk it all until combined.Slowly incorporate the dry ingredients into wet ingredients.Add the chopped chocolate and mix.Pour the mixture into a lined loaf tin and place the sliced banana on top and bake for 75 minutes at 180 degree celsius.If you are gluten intolerant, make sure to use certified gluten-free ingredients like oats and baking powder.Serve Vegan Gluten free Banana Bread with evening tea or as a healthy snack in kids snack boxes along with some Atta Biscuit Recipe (Whole Wheat Flour Cookies Spiced with Cardamom) or Chocolate Crinkle Cookies Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/VeganGlutenfree_Banana_Bread.jpg, 17
Ingredients: salt,tamarind water,coconut,mustard seeds,vellai poosanikai (ash gourdwhite pumpkin),curd,white urad dal (split),dry red chillies,curry leaves,methi seeds (fenugreek seeds),cumin seeds (jeera),coconut oil

Tirunelveli Buttermilk Broth Recipe, 1 cup Fresh coconut - grated,1 teaspoon White Urad Dal (Split),1/2 teaspoon Mustard seeds,2 cups Curd (Dahi / Yogurt),Salt - to taste,1 teaspoon Cumin seeds (Jeera),250 grams Vellai Poosanikai (Ash gourd/White Pumpkin) - peeled and cubed,1/2 cup Tamarind Water,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1 teaspoon Coconut Oil,1 sprig Curry leaves,2 teaspoons White Urad Dal (Split),5 Dry Red Chillies, 50, South Indian Recipes, To begin making Tirunelveli Style Mor Kuzhambu recipe, prep all the ingredients and keep them aside.Fist step is to roast and make the coconut paste.
Heat a small frying pan over medium heat; add the urad dal, cumin seeds, methi seeds and red chillies.
Roast them for about a minute until you can see the seeds crackling.
Ensure you don't allow them to burn.
Once roasted, add the coconut and saute for a few seconds and turn off the heat.Add the roasted ingredients into the blender, add 1/2 cup of warm water and blend to make a smooth paste.Keep this aside.Pressure cook the ash gourd along with a little salt, turmeric powder and 2 tablespoons of water.
Pressure cook for two whistles and turn off the heat.
Allow the pressure to release naturally.Into a sauce pan, add the yogurt, the tamarind water, cooked ash gourd, the coconut mixture, salt to taste and mix well to combine.
Give it a brisk boil ONLY when you are ready to eat.To prepare the tadka, heat oil over medium heat in a tadka pan.
Add the mustard seeds, urad dal and allow it to crackle and the dal to turn golden brown.
Once golden, stir in the curry leaves and turn off the heat.Pour this seasoning over the Tirunelveli Mor Kuzhambu mixture.
Once you are ready to have your meal, give this Tirunelveli Mor Kuzhambu a brisk boil for about 2 minutes and turn off the heat.Transfer the Tirunelveli Mor Kuzhambu to a serving bowl and serve hot.Serve the Tirunelveli Mor Kuzhambu along with Steamed Rice, Lemon Sevai and a Urulai Roast for a delicious south Indian lunch.
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Ingredients: salt,mustard seeds,ridge gourd (turai peerkangai),curry leaves,white urad dal (split),onion,cumin seeds (jeera),black pepper powder,eggs,sunflower oil

Rise and Ridge Kerat Burji - Cantaloupe Egg Fry Recipe, 1/4 teaspoon Black pepper powder,Salt - Salt,1/4 teaspoon Mustard seeds,3 Whole Eggs,1 tablespoon Sunflower Oil,1 Onion,1/4 teaspoon White Urad Dal (Split),1 Ridge Gourd (Turai/ Peerkangai),6 Curry leaves,1/2 teaspoon Cumin seeds (Jeera), 35, South Indian Recipes, To begin making the Egg And Ridge Gourd Burji, wash and clean the ridge gourd.
Remove the outer skin and chop them into small pieces.
Set it aside.Heat oil in a kadai.
Add mustard seeds, urad dhal and curry leaves.Once mustard seeds clutter, add onion and cook until they become transparent.Add ridge gourd and cook for about 6-8 minutes over medium heat.
No need to water as the vegetable leaves water.Add eggs and stir well.
Cook until the eggs are cooked and blended well with the vegetable.Add required amount of salt and pepper according to your spice level.
Garnish with curry leaves and it is ready to be served.Prepare Egg And Ridge Gourd Burji with healthy ridge gourd and egg and enjoy it with hot steamed rice and Mixed vegetable sambar., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Egg__Ridge_Gourd_Burji_Peerkangai_Muttai_Poriyal.jpg, 10
Ingredients: salt,red wine vinaigrette,rocket,virgin olive oil,iceberg lettuce,za'atar,onion,feta cheese,pepper,beetroot,cherry tomato,melon seeds

Beetroot Salad Recipe with Mixed Greens & Feta Cheese, 1 teaspoon Za'atar,1 Beetroot - peeled and cut into bite size pieces,2 tablespoon Melon seeds - roasted,Salt and Pepper - to taste,1 tablespoon Red Wine Vinaigrette,Rocket leaves - half a bunch,50 grams Feta Cheese,Iceberg lettuce - one bunch,5 - 6 Cherry tomatoes - halved,1/4 cup Extra Virgin Olive Oil,1 Onion - thinly sliced, 30, Continental, To begin making the Beetroot Salad Recipe With Mixed Greens & Feta Cheese, first steam the beetroot in the steamer till al dente or just cooked through.Transfer the steamed beets to a bowl and allow it to cool.While the beetroot is set aside, whisk together ingredients for the dressing in a small bowl.In a large salad mixing bowl add lettuce, rocket leaves, onion, cherry tomato and beetroot.Pour the dressing over the salad and toss gently to coat the salad with the dressing.Add the crumbled feta cheese over the Beetroot Salad along with roasted melon seeds.Serve the salad along with a Quick Creamy Pea Soup and Whole Wheat Rosemary Focaccia Bread for a weeknight dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Hina_Gujral/Beetroot_Salad_Recipe_with_Mixed_Greens_and_feta_1600.jpg, 12
Ingredients: heavy whipping cream,blueberries,marie biscuit bourbon biscuits,sugar icing sugar,vanilla,blueberry jam,butterbutter

Blueberry Parfait Recipe, 1 cup Heavy whipping cream,1 cup Blueberries - fresh,1 teaspoon Vanilla Extract,6 Marie Biscuit - or bourbon biscuits,2 tablespoons Butter - 2 tablespoons butter,1/2 cup Blueberry Jam,2 tablespoons Sugar - icing sugar, 315, French, To begin making the Blueberry Parfait, combine the biscuit crumbs along with melted butter and icing sugar.Whisk the cream and vanilla essence until it forms stiff peaks.
Keep this asideNow your final step is to layer the Blueberry Parfait into dessert glasses or cups.Layer starting with biscuit crumbs, then alternatively keep adding the whipped cream, blueberries, jam, cream and finally top off with the blueberries.Refrigerate the Blueberry Parfait for about 5 hours and serve as a dessert for the holiday parties., https://www.archanaskitchen.com/images/archanaskitchen/Dessert_Gourmet_Favorites/blueberry_parfait_Recipe_trifle_pudding_shutterstock_149217797_1600.jpg, 7
Ingredients: tomato,turmeric powder,salt,kashmiri red chilli powder,save,red chilli powder,water,mustard,ginger garlic paste,onion,oil,asafetida,coriander powder,lemon,coriander (dhania) leaves,green chillies,cumin seeds

 Rajasthani Sev Tamatar Ki Sabzi (Recipe In Hindi),  3 sprig of green coriander - finely chopped, 1 tablespoon ginger garlic paste, salt - use According, asafetida - a pinch, 1/2 cup save - use any, 1 teaspoon coriander powder, 2 tomatoes - chopped, 1/2 teaspoon Kashmiri red chilli powder, 1/2 teaspoon mustard, 2 green chillies - finely chopped ,Oil - as per use, 1 teaspoon lemon juice, 1/2 teaspoon turmeric powder, 1/2 teaspoon cumin seeds, 1/4 teaspoon red chilli powder, 2 onions - finely chopped, water - as per use, 30, Rajasthani, To make Rajasthani seva tomato vegetable, heat oil in a pan.
Add the mustard seeds, cumin, asafoetida and let it cook for 10 seconds.
After 10 seconds, add green chilli and garlic ginger paste to it.
Let it cook for 20 to 30 seconds.
After 20 to 30 seconds, add chopped onions and cook till they become soft.
Once softened, add chopped tomatoes.
Mix well and cook until the tomatoes are soft.
After turmeric add turmeric powder, red chilli powder, Kashmiri red chilli powder, coriander powder and salt.
Mix well and cook for 4 to 5 minutes.
After 4 to 5 minutes, add some water to it.
Let it cook for 5 minutes.
Add it after 5 minutes, add lemon juice and mix them all.
Cook for 30 seconds, turn off the gas and garnish with green coriander.
Rajasthani Sev Tomato vegetable is cooked with Rajasthani kadhi, Kachumbar salad and roti., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/sev_tamatar_1600.jpg, 17
Ingredients: salt,cloves cloves (laung),pasta farfe,red chilli flakes,virgin olive oil,parsley leaves

Farfalle Garlic-And-Oil Recipe, Salt - as required,1/2 teaspoon Red Chilli flakes,3 tablespoon Extra Virgin Olive Oil,5 cloves Cloves (Laung) - minced,1 sprig Parsley leaves - chopped,200 grams Pasta - farfalle, 40, Italian Recipes, To begin with Farfalle Aglio-E-Olio, first cook the pasta until al dente and drain the water.
Rinse the pasta in cold water to prevent the pasta from getting overcooked.
Heat olive oil in a wide pan, add the minced garlic and saute until a nice aroma comes from.Add the cooked farfalle, chilly flakes, saute for few minutes until the pasta gets the the flavors from the olive oil and garlic.
Finally add the chopped parsley leaves, toss gently and serve.Serve Farfalle Aglio-E-Olio with Summer Lettuce Salad and a glass of wine for a weekend night dinner.
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Ingredients: salt,coconut,mustard seeds,methi leaves (fenugreek leaves),jaggery,water,carrot,curry leaves,sesame seeds (til seeds),cumin seeds (jeera),avarekai (broad beans),potato (aloo),turmeric powder,green chillies,sweet potato,sunflower oil

Mixed Vegetable Koora Recipe - Mixed Vegetable Poriyal, 2 Potatoes (Aloo) - peeled and diced,2 cups Methi Leaves (Fenugreek Leaves) - chopped,1/4 cup Fresh coconut,3 tablespoons Sesame seeds (Til seeds),Salt - to taste,1 teaspoon Cumin seeds (Jeera),2 cups Avarekai (Broad Beans) - chopped,1 Carrot (Gajjar) - peeled and diced,1 Sweet Potato - peeled and diced,1 teaspoon Mustard seeds,8 Green Chillies,1/4 cup Water,1 tablespoon Jaggery,1/4 teaspoon Turmeric powder (Haldi),1 sprig Curry leaves,2 tablespoon Sunflower Oil, 35, Andhra, To begin making Kalle Koora/Mixed Vegetable Koora Recipe, roast the sesame seeds on low heat until they are golden.Cool them to room temperature and grind into a coarse powder along with grated coconut and Jaggery.
Set aside until needed.
In a mixer, add the green chillies along with turmeric powder.
Keep aside.Pressure cook the vegetables in 1/4 cup of water for 3 to 4 whistles and turn off the heat.
Release the pressure immediately.Place a heavy bottomed pan on medium flame and add a 1 tablespoon of oil.
Once the oil is hot add the mustard seeds, cumin seeds and curry leaves.
Allow then to crackle.
Add in the coconut jaggery sesame mixture and the ground green chilli paste and saute for a minute or two until raw flavour of the green chillies disappears.
Next add in the chopped vegetables, stir the Kalle Koora/Mixed Vegetable Koora well and saute for couple of minutes until moisture released from the jaggery evaporates.
Turn off the heat, check the salt and spices and adjust accordingly.
Transfter the Kalle Koora/Mixed Vegetable Koora to a serving bowl and serve hot.Serve Kalle Koora/Mixed Vegetable Koora recipe along with Steamed Rice, Moong Dal Rasam/Pesara Pappu Charu Recipe and Nuggekai Kharbyaali Recipe (North Karnataka Spiced Drumstick Sambar) for a truly complete and wholesome lunch , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swapna_sunil/Kalle_koora_-_Mixed_winter_vegetable_curry_.jpg, 16
Ingredients: cheese,wheat brown bread,salt,britannia,parangikai pumpkin,nutmeg powder,milk,sugar,vanilla,brown sugar (demerara sugar),walnuts,flour (maida),butter,cinnamon powder (dalchini)

Baked Pumpkin Cream Cheese French Toast Recipe - Breakfast Bread Pudding Recipe, 1 cup Britannia Cream Cheese,1/2 cup Kaddu (Parangikai/ Pumpkin) - pureed,1 teaspoon Vanilla Extract,6 Whole Wheat Brown Bread - cut into cubes,Salt - a pinch,1/4 cup Brown Sugar (Demerara Sugar),1/2 cup Milk,1/4 cup All Purpose Flour (Maida),1 teaspoon Nutmeg powder,1/4 Butter (unsalted) - cut into cubes,1/2 cup Walnuts - chopped,1/2 teaspoon Cinnamon Powder (Dalchini),3 tablespoons Sugar, 65, Continental, We begin making the Baked Pumpkin Cream Cheese French Toast by preheating the oven at 180 degree Celsius for 10 minutes.Cook the pumpkin in a pressure cooker with little oil, cinnamon sticks, nutmeg powder and a pinch of salt.Cook it for 2 whistles till it is in a condition to smash it using a back of a fork.
Release the pressure naturally, and then remove the cinnamon sticks and mash it coarsely.Transfer to a bowl with milk and sugar, whisk it thoroughly till it is combined and keep it aside.Now heat a pan with a dollop of butter, as the butter melts, add the cut bread and toast it till it light brown and keep it aside.Next is to make the crumb topping, in a bowl add all-purpose flour, brown sugar, cinnamon powder, unsalted butter, walnuts, and mix it thoroughly and keep it aside.It is the time to assemble the French toast so in order to do that, we need a flat casserole, grease it with oil or butter.Add the toasted bread cubes, then pour in the pumpkin mixture, and then add few dollops of cream cheese and spread it evenly.At the end, spread over the crumb topping evenly and bake it in the oven for 30 minutes at 180 degree Celsius.Serve the Baked Pumpkin Cream Cheese French Toast  as a party dessert for a special occasion.You could also serve the Baked Pumpkin Cream Cheese French Toast as a breakfast meal along with a glass of Beetroot Carrot Tomato & Ginger Juice Recipe for a wholesome breakfast meal.
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Ingredients: salt,ginger,mustard oil,banana flower (vazhaipoo),coconut,bay leaf (tej patta),potato (aloo),ghee,red chilli powder,sugar,garlic,cumin seeds (jeera),turmeric powder divided,green chillies,garam masala powder

Mochar Ghonto Recipe (Traditional Banana Blossom Curry From West Bengal), 4 Garlic - grated,2 Bay leaf (tej patta),Salt - to taste,1/2 inch Ginger - grated,2 Green Chillies - finely chopped,1 Potato (Aloo) - cubed,1 Banana flower (Vazhaipoo) - cleaned and chopped,2 teaspoons Mustard oil,1/4 teaspoon Turmeric powder (Haldi) - divided,1 teaspoon Ghee - (clarified butter),1/2 teaspoon Sugar,1/2 teaspoon Cumin seeds (Jeera),1/4 teaspoon Garam masala powder,1/4 cup Fresh coconut - finely chopped,1/2 teaspoon Red Chilli powder, 90, Bengali Recipes, To begin making the Mochar Ghonto 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.To cook the banana blossom/plantain flower, drain the water from the florets.Pressure cook them in a cooker with 1/2 cup water upto 2 whistles.
Once cool, gently mash using the back of a ladle.The next step is to make the curry.
Heat a heavy bottomed pan with mustard oil over low flame.When the oil starts to smoke, add bay leaves and cumin seeds.Now add the grated ginger and garlic and saute for 30 seconds.Stir in the cubed potatoes, chilli powder, salt and 1/4 cup water let the potatoes cook for 5 to 7 minutes.Once the potatoes are cooked and dry add the cooked banana blossom, sugar and mix well.
Cook covered for 2 minutes.Adjust salt and add the ground coconut-chilli mixture.Immediately add the garam masala powder, stir well over medium flame and switch off.
Garnish with a teaspoon of ghee.Mochar Ghonto is a dry curry recipe and is often served along with steaming hot rice and ghee.
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Ingredients: brinjal (baingan eggsplant) cm cubes,green chillies,salt,potato (aloo) cm cubes,cauliflower (gobi),peanuts (moongphali) skinned,red chilli powder,curry leaves,ginger garlic paste,gram flour (besan),coriander (dhania) seeds,onion,coriander (dhania) leaves,coriander powder,rice flour,turmeric powder,sesame seeds (til seeds),sunflower oil

Pakodi Koora Recipes, Salt - as required,1 tablespoon Coriander Powder (Dhania),1/3 cup Potato (Aloo) - cut into 2 cm cubes,1/2 tablespoon Coriander (Dhania) Seeds,1/3 cup Cauliflower (gobi) - cut into small florets,2 teaspoons Ginger Garlic Paste,1/2 teaspoon Turmeric powder (Haldi),Few sprig Coriander (Dhania) Leaves - chopped,1/2 Onion - sliced,2+2 tablespoons Sesame seeds (Til seeds),Few Curry leaves,1/2 cup Gram flour (besan),1/3 cup Brinjal (Baingan / Eggplant) - cut into 2 cm cubes,1+1 teaspoon Red Chilli powder,1 to 2 tablespoons Rice flour,1/2 Onion - finely chopped,Sunflower Oil - as needed,2 tablespoons Raw Peanuts (Moongphali) - skinned,3 Green Chillies - slit, 60, Indian, To begin making the Pakodi Koora, heat oil in a kadai/wok for frying.In an another mixing bowl add the potatoes, cauliflower, eggplants, onions, besan, rice flour, 10 chopped curry leaves, 2 tablespoon coriander leaves, 1/2 tablespoon coriander seeds, 1 teaspoon sesame seeds, 1 teaspoon red chilli powder and salt to taste.
Sprinkle water little be little to bring the pakora batter together.You should be able to drop this mixture into the oil in dry dollops.Drop these pakoras into hot oil and cook them till golden brown.In a pan add sesame and peanuts and roast until fragrant (do not brown them) and add into a mixer jar with enough water to blend it into a smooth paste.In a wide pan, heat some oil add the remaining curry leaves, sliced onions, pinch of salt and ginger garlic paste and cook until the onions start to brown.Lower the flame and add the sesame-peanut paste and mix vigorously as this easily catches the bottom.Add 3/4th cup of water and mix well.
To this add turmeric powder, coriander powder and red chilli powder, mix well, add the fried pakodis and cook for about 3 to 5 minutes.
This is a semi-dry gravy.Garnish with remaining coriander leaves and it is ready to be served.Serve Pakodi Koora with a bowl of hot steamed rice and south Indian style Papadums.
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Ingredients: salt,spring onion greens,coriander (dhania) leaves,thai red curry paste,sriracha sauce,lemon,paneer squares,garlic,sesame seeds (til seeds),peanuts (moongphali),onion,lemon,pepper,green chillies,sunflower oil

Sweet And Spicy Thai Style Paneer Recipe, 6 Garlic - finely chopped,Coriander (Dhania) Leaves - chopped,Salt and Pepper - as per taste,2 Green Chillies - finely chopped,Roasted Peanuts (Moongphali),Lemon wedges,2 tablespoons Sriracha sauce,1 tablespoon Sunflower Oil,1 tablespoon Sesame seeds (Til seeds) - toasted,1 Lemon - juiced,Spring Onion Greens - chopped,4 tablespoons Thai Red Curry Paste,Onion - sliced,200 grams Paneer (Homemade Cottage Cheese) - cut to small squares, 55, Indian, To begin with Thai Style Paneer Recipe, first we will marinate the paneer..
In a mixing bowl, add the Thai red curry paste, sriracha sauce, Lemon, garlic, green chillies, salt, pepper and oil.
Stir well to combine.Add in the paneer batons and carefully mix in the marinade.Please be gentle to ensure the paneer doesn't break.
Let it sit for 30 minutes in the refrigerator.
Soak the skewers in some water and keep aside.
When ready, get the paneer out of the fridge.
Heat up your grill pan or outdoor grill, brush 2 tablespoons oil on the pan.Grill the marinated paneer for 2-3 minutes on both the sides.
Don't overcook or it will become rubbery.While grilling, make sure to baste it with the remaining marinade or at least some oil or melted butter.Take the thai style paneer off the grill as soon as you get grill marks and transfer onto a plate.
 Garnish the Thai paneer with sesame seeds, panuts, spring onion greens, coriander leaves.
Place a few lemon wedges and onions on the side and serve hot.
Serve Sweet And Spicy Thai Style Paneer Recipe along with  Chilli Coriander Fried Rice and Roasted Eggplant in Schezwan Sauce., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Swayampurna_Mishra/Thai_style_paneertofu.jpg, 15
Ingredients: cashew nuts,basmati rice,salt,ginger,bay leaves (tej patta),cardamom (elaichi) podsseeds,ghee,coconut,green peas (matar),black peppercorns,carrot,cumin seeds (jeera),coconut milk

Coconut Rice Pulao With Coconut Cream Recipe, Salt - as required,1 cup Basmati rice,2 cups Coconut milk,1/2 tablespoon Fresh coconut - sliced,Ghee - as required,4 Whole Black Peppercorns,2 Cardamom (Elaichi) Pods/Seeds,1 Bay leaves (tej patta),1 tablespoon Cashew nuts - sliced,1/4 cup Green peas (Matar),1/2 Ginger - finely grated,1/2 teaspoon Cumin seeds (Jeera),1 Carrot (Gajjar) - peeled and finely chopped, 50, Indian, To beging making the Coconut Rice Pulao With Coconut Cream Recipe, wash and clean the basmati rice 2-3 times and soak for 30 minutes.In the meantime, prepare coconut milk.
Blend the coconut cream with 2 cups of water in a Mixer/blender till it forms a smooth mixture.
Keep it aside.
You may skip this step if using coconut milk.Drain the soaked rice and add it to an Electric rice cooker.
Add the coconut milk into it.
You can also use a Pressure cooker or Open container to cook the rice.In a small pan, add oil or ghee.
When the oil is hot, add bay leaf, cardamom pods, cloves, black peppercorns, and sauté at low heat till it releases the aroma.Add the cumin seeds.
When the seeds stop to sizzle, add the grated or chopped ginger and sauté for 2 minutes so that the raw smell goes away.Now add the chopped carrots and green peas.
Sauté at medium heat for 3-4 minutes.Add the fried carrots and peas mixture into the rice cooker.
Add water as required for the rice to cook.
Cover the cooker with the lid and cook until the rice is cooked.For tempering, in a small pan, add 2 teaspoons of ghee or oil.
Saute the cashews and the coconut slices for 2 minutes on low heat.
Add this tempering to the cooked rice.Serve Coconut Rice Pulao With Coconut Cream Recipe with Cabbage Onion Vada Recipe and Vegetable Stew for a delicious and comforting Lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Antara_Navin/Coconut_Rice_Pulao_from_Coconut_Cream_Recipe.jpg, 13