anandhuvasudev/southindiandish huggingface dataset:
Ingredients: red chilli sauce (preferably chilli oil),red bell pepper (capsicum),ginger,peanut butter,sesame (gingelly) oil,cloves garlic,soy sauce,dry red chilli,onion,vinegar,eggs noodles until firm,stalks spring onion greens,tofu salt,sesame seeds (til seeds)

Sichuan Dan-Dan Noodles Recipe (Sesame Noodles With Crispy Tofu Recipe), 1 Onion - sliced,300 grams Egg noodles - cooked until firm,2 Dry Red Chilli,1 tablespoon Soy sauce,2 tablespoons Peanut Butter,2 tablespoons Sesame (Gingelly) Oil,2 cloves Garlic - finely chopped,2 tablespoons Red Chilli sauce - (preferably chili oil),2 tablespoons Sesame seeds (Til seeds),2 inch Ginger - finely chopped,1 Red Bell pepper (Capsicum) - sliced,1 tablespoon Vinegar,3 Stalks Spring Onion Greens - finely chopped,1 tablespoon Honey,200 grams Tofu - cubed salt to taste, 40, Sichuan, To begin making the Spicy Sesame Noodles With Crispy Tofu Recipe, first prep all the ingredients and keep them aside.In a small mixing bowl, whisk together all the ingredients for the peanut chili sauce and keep it aside.Cook the noodles in a saucepan with enough water till it is soft and cooked.
Drain the noodles and keep it under cold running water for 10 seconds and add a tablespoon of oil and toss the noodles so that it does not stick.
Heat a teaspoon of oil in a wok or a  sauce-pan; add ginger, garlic, red chilies, onions and bell peppers and saute for 5 minutes till it becomes soft and brown.Add the tofu, sprinkle some salt and roast until lightly browned.
Then add the mixed peanut chili sauce mixture and toss the tofu well into the sauce.
Cook till it is evenly coated but make sure the mixture does not become too lumpy and thick.Add the cooked noodles and toss all the ingredients together until well combined (at least for 2 minutes).Toss the noodles till it is wet and not dry.Once done, turn off the heat, adjust the salt and seasoning to your taste and serve by sprinkling some spring onions.Serve the with Sichuan Dan Dan Noodles Recipe (Sesame Noodles With Crispy Tofu Recipe) with Dry-Frieddinner meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/oct-4/Chinese_Style_Spicy_Sesame_Noodles_With_Crispy_Tofu_Recipe-4.jpg, 14
Ingredients: spaghetti pasta other pasta,salt,cumin powder (jeera),milk,red chilli powder,red chilli flakes,virgin olive oil,cloves garlic,basil leaves,black olives,walnuts

Spaghetti Pasta Recipe in Basil Pesto Sauce, 1 cup Fresh cream,1 tablespoon Extra Virgin Olive Oil,200 grams Basil leaves,4 cloves Garlic,1/4 cup Walnuts,1/2 teaspoon Cumin powder (Jeera),300 grams Spaghetti Pasta - or any other pasta,Salt - to taste,1/2 cup Black olives - pitted & sliced,1/4 teaspoon Red Chilli powder,1/2 cup Milk,1 teaspoon Red Chilli flakes - (adjust),1/4 cup Extra Virgin Olive Oil, 60, Italian Recipes, To begin making Spaghetti Pasta Recipe in Basil Pesto Sauce, fill a large pot with water and bring it to boil.
Add the pasta to the boiling water along with some salt and cook the pasta in the boiling water.Cook until the pasta is al dente (just cooked with a firm bite) , this will take about easy 10-12 minutes of your time.
Drain the boiled pasta in a colander and rinse with cold water.
Rinsing with cold water is an important step to stop the cooking process of pasta so it will continue to have a firm bite and remain "Al Dente".Once done,  drizzle some olive oil on top and set aside until required.In to a blender, add basil, walnuts, garlic, salt, cumin powder, chilli powder, water and olive oil.
Blend all of the ingredients together to get a smooth basil pesto.Into a wok, add 1 tablespoon of oil, add the cream, milk, basil pesto sauce, the cooked pasta, black olives and sauté on high heat until all the pasta it coated with the sauce, for about 4 to 5 minutes.Check the salt and pepper and adjust to suit your taste.Serve the Spaghetti Pasta in Basil Sauce topped with chili flakes and Parmesan Cheese immediately for dinner or even a Sunday brunch.You can serve Spaghetti Pasta in Basil Sauce Recipe with Avocado, Grapefruit and Walnut Salad Recipe, and a dessert like Eggless Coffee Souffle Recipe With Chocolate Sauce for brunch., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Spaghetti_Pasta_Recipe_in_Basil_Pesto_Sauce_6_1600.jpg, 11
Ingredients: salt,ginger,chicken curry,tamarind water,kashmiri dry red chilli,coconut,black pepper corns,cinnamon stick,fennel seeds (saunf),cloves garlic,onion,poppy seeds,cumin seeds (jeera),sesame seeds (til seeds),methi seeds (fenugreek seeds),turmeric powder,coriander seeds,cloves (laung),sunflower oil

Chicken Xacuti Recipe - Goan Chicken Gravy, 1 teaspoon Turmeric powder (Haldi),1-1/2 inch Ginger - finely chopped,2 tablespoon Poppy seeds,500 grams Chicken - curry cut pieces,1/2 teaspoon Sesame seeds (Til seeds),1-1/2 tablespoon Coriander seeds,1/2 teaspoon Sunflower Oil,Salt - Salt to taste,1 Onion - finely chopped,1/2 cup Fresh coconut,1 inch Cinnamon stick,1/2 cup Tamarind Water,1/4 teaspoon Methi Seeds (Fenugreek Seeds),8 Kashmiri dry red chilli,1-1/2 teaspoons Cumin seeds (Jeera),2 tablespoons Sunflower Oil,8 cloves Garlic - finely chopped,1 tablespoon Fennel seeds (Saunf),4 Cloves (Laung),15 Black pepper corns, 55, Goan Recipes, To begin making the Chicken Xacuti recipe, firstly wash the chicken well.
Marinate the chicken with salt and keep aside.Heat 1/2 teaspoon of oil in a pan.
Add chopped onions, garlic and ginger and sauté till onions turns translucent and lightly golden.Add grated coconut to the above onions and sauté till coconut turns golden brown.
Remove the mixture from stove and set aside to cool.Into the same pan add Kashmiri red chilies, poppy seeds, cloves, cinnamon stick, peppercorns, cumin seeds, coriander seeds, fennel seeds, turmeric powder, sesame seeds, fenugreek seeds and roast them for about 3- 5 minutes on low flame.Roast the spices until they release nice aroma and just begin to turn brown.
Turn of the heat and set aside to cool.Grind the roasted spices and onion-coconut mix and grind into a smooth paste by adding little water.Now heat 2 tablespoons of oil in a deep bottomed pan.
Add the ground masala paste and cook for 5 minutes.
Add chicken pieces and cook for 5 minutes with constant stirring.Now add water and bring it to boil.
Continue to cook until chicken is well cooked.
Add tamarind water and continue to cook for another 5 to 7 minutes on low flame.Remove from stove, garnish with fresh coriander leaves and serve hot.Serve Chicken Xacuti with Steamed Rice or Ladi Pav for a comforting weekend brunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Chicken_Xacuti.jpg, 19
Ingredients: tomato,soy,salt,ginger,coriander (dhania) leaves,chaat masala powder,red chilli powder,water,garlic,onion,lemon,garam masala powder

 Soya Chunks Sabzi (Recipe In Hindi),  1 teaspoon lemon juice - as per taste, 1 tablespoon red chili powder, 1 onion - chopped,1 cup soy chunks, 3 tablespoons green coriander - chopped, 4 cups water - lukewarm, 1 tablespoon garlic - chopped, 1/2 tablespoon chaat masala powder, salt - as per taste, 1 tablespoon ginger - thinly sliced, 1 tomato - finely chopped, 1 / 2 tablespoons garam masala powder, 30, Indian, To make Soya Chunks vegetable, first of all, put Soya Chunks in hot water for 15 minutes.
Cut the sari vegetables in this middle.
Heat oil in a pan and add chopped onions.
Cook onion until it becomes soft.
Now add garlic, ginger and cook for 10 to 15 seconds.
After 10 to 15 seconds add green chilies and tomatoes.
After the tomatoes are soft, add red chili powder, garam masala powder and chaat masala powder.
Let it cook for 1 minute.
Drain water from soya chunks.
Press them and squeeze out the water that is in the chunks.
Put soya chunks in the pan and mix well.
Add salt and lemon juice, mix and turn off the gas.
Garnish with green coriander.
Serve the Soya Chunks vegetable along with Garlic Dal and Phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Soya_Chunks.jpg, 12
Ingredients: tomato,kashmiri red chilli powder,carrot,masala powder,onion,cardamom,salt,green chilli,capsicum (green),cinnamon,green beans,coriander seeds,garlic,butter,cabbage,cashew nuts,turmeric powder,ginger,baby corn take,cumin powder,dry kashmiri chillies,black pepper

 Veg Makhanwala Recipe,  1 tbsp butter, salt - as per taste, 1/2 tsp whole black pepper, 1 tsp cumin powder, butter - as per use, 1/4 cup baby corn - chop Take, 2 dry kashmiri chillies, 1 green chilli, 2 tablespoons cream, 1 tsp coriander seeds, 1/4 cup green beans - cut,1 tbsp butter, 1 cup tomato puree, 1/4 cup carrots - chop, 6 cashew nuts, 1 tsp hot Masala powder, 1 tsp Kashmiri red chilli powder, 5 long garlic, 1/4 cup capsicum (green) - cut, 1 cardamom, 1 inch cinnamon, 1/4 tsp turmeric powder, 2 long, 1 inch ginger, 2 onions - finely chopped, 1/4 cup cabbage - cut it, 45, North Indian Recipes, To make the veg butterwalla recipe, first heat the butter in a pan.
Add carrots, capsicum, baby corn, beans, cauliflower and cook for 5 minutes.
Never cook softly, there should be little crunch in the vegetable.
Turn off the gas and keep it aside.
Heat butter in a pan.
Add cinnamon, long, cardamom, black pepper, dry red chillies, coriander seeds, cashews and cook for 2 minutes.
After 2 minutes, add garlic, ginger, green chillies, onions and cook till the onion is golden brown.
Take Turn off the gas and allow the mixture to cool.
Pour this mixture in the mixer jar with some water and grind it into a paste.
Take out in a bowl and keep it aside.
Heat butter in a pan.
Add salt, turmeric powder, red chilli powder, cumin powder, garam masala powder and cook for 2 minutes.
Now add the ground mixture and cook for 3 to 4 minutes.
Add tomato puree to it and let it boil.
After boiling, add cream and mix it.
After 1 minute add vegetables to it, cover the pan and cook it for 5 minutes.
If you want more gravy then add some milk and mix.
Pour the butter on top and serve.
Serve the Veg Butterwala Recipe with Gourd Raita, Dal Tadka, Cumin Rice and Phulka for a special occasion., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Vegetable_Makhanwala_Recipe_North_Indian_Punjabi_1_1600.jpg, 22
Ingredients: salt,green chilli,coconut,kashmiri dry red chillies,black peppercorns,cloves garlic,coriander (dhania) seeds,onion,coconut oil,cumin seeds (jeera),turmeric powder,mixed vegetables french beans,tamarind lemon

Goan Vegetable Curry Recipe, 1/2 teaspoon Turmeric powder (Haldi),1 Green Chilli,4 cloves Garlic,1/2 teaspoon Whole Black Peppercorns,1 tablespoon Coriander (Dhania) Seeds,Salt - to taste,1 Tamarind - lemon size,1/2 Onion - sliced,1 teaspoon Cumin seeds (Jeera),4 cups Mixed vegetables - French beans,100 grams Fresh coconut - grated,1 teaspoon Coconut Oil,1 Onion,4 Kashmiri dry red chillies, 35, Goan Recipes, To begin making the Goan Vegetable Curry Recipe, clean and chop the vegetables into cubes.
Add oil in a heavy bottomed pan and add onions.
Cook till the onions becomes translucent.Add remaining vegetables, turmeric powder, green chillies and required amount of water.
Cook on medium flame till it is done.Meanwhile, grind all the ingredients mentioned under masala including coconut, kashmiri dry red chillies, whole black peppercorns, onion, garlic, coriander seeds, cumin seeds, tamarind to a smooth paste.
Add the masala paste and salt to the cooked vegetables.
Cook on sim till the raw smell from curry goes and keep stirring in between.
This will take about 5 to 7 minutes.Switch off when the curry is cooked properly.
Serve hot.Serve Goan Vegetable Curry Recipe along with Beetroot Raita and Whole Wheat Lachha Paratha for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/Goan_vegetable_curry_recipe.jpg, 13
Ingredients: stalk lemon grass tender white portion only,salt,ginger galangal,star anise,cardamom (elaichi) podsseeds,coconut,cloves cloves (laung),cloves garlic,dry red chillies,cinnamon stick (dalchini),onion,stalk lemon grass white portion only,coconut milk,chicken breasts cubes,sunflower oil

Chicken Rendang Recipe - Malaysian-Indonesian Chicken Stew, 1/2 Fresh coconut - grated,4 cloves Garlic,1 inch Cinnamon Stick (Dalchini),Salt - to taste,1 Cardamom (Elaichi) Pods/Seeds,2 Onions - sliced,200 ml Coconut milk,2 cloves Cloves (Laung),300 grams Chicken breasts - cut into 1 inch cubes,1 Stalk Lemon Grass - white portion only,2 Stalk Lemon Grass - tender white portion only,1 inch Ginger - or galangal,1 tablespoon Sunflower Oil,10 Dry Red Chillies,1 Star anise, 30, Malaysian, To begin making the Chicken Rendang Recipe we will first make the spice paste.
To make the spice paste for Chicken RendangIn a saucepan, heat 1/2 cup of water, add the dry red chillies and bring it to a brisk boil.
Turn off the flame and let the chillies cool, drain the excess water and set aside.
Once the chillies have cooled down split each of them into two, and deseed, ensure all the seeds are completely removed.
Transfer to a bowl and set aside.
In a mixer jar, combine the boiled and deseed chillies, onions, ginger, garlic, and  lemon grass and grind into a paste.
Add some water if required to get a thick spice paste and set aside.
Getting ahead to make the Chicken Rendang RecipeIn a kadai, heat oil on medium flame, add the whole spices- cloves, cardamom, star anise and cinnamon, once they begin to sizzle, add the freshly ground spice paste to this and cook until the raw smell goes away.
This will take a good 5-7 minutes.
Next add the coconut milk, salt, sugar, lemon grass, mix well and bring to a single boil.
Reduce the flame to medium-low, add the chicken pieces and cover the kadai.
This will take about 6-8 minutes.
Ensure you cook the chicken only until tender.
Do not over cook, you will be left with rubbery pieces of meat.
Turn off the flame and leave the lid on it as before.Heat a small skillet on medium flame and dry roast the freshly grated coconut , till it turns into a golden brown colour and the aroma wafts in the air.
Turn off the flame and add this toasted coconut to the Chicken Rendang.
Check the salt and seasonings and adjust to suit your taste.Transfer the Chicken Rendang to a serving bowl and serve hot.Serve Chicken Rendang along with Thai Coconut Garlic Rice Recipe, a fried egg on the side for a lip smacking meal.
, https://www.archanaskitchen.com/images/Chicken_Rendang_Recipe-2.jpg, 15
Ingredients: tomato,salt,garam masala powder,bay leaves (tej patta),cardamom (elaichi) podsseeds,red chilli powder,ginger garlic paste,onion,mutton,cinnamon stick (dalchini),methi seeds (fenugreek seeds),turmeric powder,cloves (laung),meat masala,sunflower oil

Nepalese Mutton Curry Recipe, 1 tablespoon Meat masala,Sunflower Oil - as required,3 Bay leaves (tej patta),1 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Red Chilli powder,1 Cinnamon Stick (Dalchini),1 Onion,1 tablespoon Ginger Garlic Paste,1/2 kg Mutton,2 Tomatoes,1 teaspoon Methi Seeds (Fenugreek Seeds),1 teaspoon Turmeric powder (Haldi),4 Cloves (Laung),4 Cardamom (Elaichi) Pods/Seeds, 55, Nepalese, To begin making the Nepalese Mutton Curry recipe, in a pressure cooker, heat 2 tablespoons of vegetable oil and add cloves, green cardamom, cinnamon, bay leaves and then fenugreek seeds.
Fry them for around 15-20 seconds in medium heat until aroma starts to develop.Add finely chopped red onion and fry until it becomes soft and starts changing color.
Add ginger and garlic paste and turmeric powder and fry further for around a minute.Add chopped mutton and cook it for around 5-6 minutes with occasional stirring.By now the meat starts to become brown.
Add the required salt, meat masala and red chili powder.
Cook it for around 2 minutes with occasional stirring and add diced tomato.
Cook it further for around 4-5 minutes until the diced tomato becomes soft and dissolved in the curry, and oil starts to separate from the masala.Add garam masala, stir it and add a cup of water.
Put the lid of the pressure cooker and cook it for around 15 minutes (around 4 whistle) in low heat (if you are not using the pressure, cook the curry for around 25-30 minutes in low heat with lid on).
 Turn off the heat and let the cooker cools down until the steam in the pressure cooker releases completely.
It will take around 5-10 minutes depending upon the surrounding temperature.Take the lid off, add a tbs of butter or ghee and give it a stir.
If you want to make more gravy or soup, add more water and bring it to boil in low heat.
Garnish with fresh coriander before serving.Serve Nepalese Mutton Curry with Steamed Rice or Jeera Rice for a weekend night dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/garimasgautam-gmail.com/Nepalese_mutton_Curry_recipe_edited1.JPG, 15
Ingredients: salt,gram cheese,black pepper powder,italian,parsley leaves,black olives,sweet corn,potato (aloo)

Stuffed Jacket Potatoes Recipe, 4 Potatoes (Aloo),1 teaspoon Parsley leaves,100 gram Cheese - grated,100 grams Sweet corn - boiled,1 teaspoon Italian seasoning,10 Black olives - finely chopped,1 teaspoon Black pepper powder,1 teaspoon Salt, 35, Continental, To begin with Stuffed Jacket Potatoes, wash the potatoes and wipe them with a towel to dry.Prick at a few places with a fork and microwave on high power for 10 minutes (Place potatoes along the circumference of the plate).Allow resting time of 10 minutes.
After the resting time, chop 1/3rd of the potato from the top (the bottom would look like a cup).With a spoon scoop out the potato in the centre and keep the cup portion aside.Mix the scooped potato, parsley, cheese, salt, pepper powder, sweet corn, chopped olives, mash in a mixing bowl and mix everything well.Stuff this mixture back to the cup portions of the potatoes.
Cook the stuffed potatoes for 2 minutes in the microwave and it is ready to be served.Serve Stuffed Jacket Potatoes with Cottage Cheese Dip with Pepper and Olives or any other dip of your choice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sowpernica/Stuffed_Jacket_Potatoes.jpg, 8
Ingredients: hung curd (greek yogurt),bananas,pistachios mortar pestle,guava,mango (ripe),apple,lemon,coconut milk

Guilt Free Fruit Cream Recipe, 2 tablespoon Coconut milk,2 teaspoon Pistachios - crushed in mortar and pestle,1 Guava - cut into cubes,1 teaspoon Lemon juice,1 Mango (Ripe) - cut into cubes,1 cup Hung Curd (Greek Yogurt),1 Ripe Bananas - sliced,1 tablespoon Honey,1 Apple - cut into cubes, 25, Continental, To begin making the Guilt-free Fruit Cream, cut all the fruits into cubes, fold in the lemon juice gently and keep it aside.Take another bowl pour in the greek yogurt, coconut cream and honey and whisk it to a creamy consistency.Fold in the cut fruits and lemon mixture gently into the cream mix.
Chill the mix in the refrigerator for at least 2 hours before serving.Serve it in the dessert bowl and dust it with the crushed pistachios.Serve Guilt Free Fruit Cream as a dessert after your meal or it is a perfect dish to serve to your sudden guests., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/GuiltFree_Fruit_Cream.jpg, 8
Ingredients: tomato,cinnamon powder (dalchini),bay leaf (tej patta),white broad beans,cloves garlic,carrot,parsley leaves,sugar,onion,celery stalks,yellow zucchini,dried oregano

Greek Style Gigantes Plaki Recipe-Oven Baked Broad Beans with Vegetables, 1 teaspoon Sugar,1 cup Homemade tomato puree,2 Bay leaf (tej patta),2 Celery - stalks ,400 grams White broad beans,2 cloves Garlic - finely chopped,1 teaspoon Dried oregano,2 sprig Parsley leaves,2 Carrot (Gajjar) - cut into wedges,1 Yellow Zucchini - cut diagonally,Cinnamon Powder (Dalchini) - A pinch,1 Onion - thinly sliced, 305, Greek, To begin making the Greek Style Gigantes Plaki Recipe by soaking the beans for overnight in water.
After soaking, drain the water and rinse it well.
Preheat the oven to 180 degree celsius for at least 10 minutes.
Pressure cook the broad beans with 2 cups water, a pinch of salt for about 6-8 whistle until it is done.
Once done allow the pressure to release naturally.
Heat a flat skillet with oil and add the bay leaf, add in chopped celery and saute for 2 minutes.
Once add add in onions and garlic and saute till it is translucent, add in carrots and saute till they turn slightly soft.
Once done add zucchini and saute for 10 more minutes and cook the vegetables completely.
Add in the boiled beans and celery, saute them for 2 minutes Once that is done, you can add in the tomato puree and stir.
Allow the tomato gravy to cook in simmer.
At this point, you can add the salt, sugar, dried herbs, and other spice powders.
Give it a saute.
Season it with salt and pepper as well.
Transfer the Broad beans and tomato gravy into a baking dish and bake it in the oven for 10 minutes and sprinkle it with chopped parsley and serve warm.
Serve the Greek Style Gigantes Plaki Recipe as a one pot meal with Quinoa With Grilled Zucchini & Chickpea for a Sunday Dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Greek_Style_Gigantes_Plaki_Recipe_Oven_Baked_Broad_Beans_with_Vegetables_Recipe.jpg, 12
Ingredients: salt,ridge gourd (turai peerkangai),cloves garlic,cumin seeds (jeera),tamarind paste,green chillies,sunflower oil

Ridge Gourd Pachadi Recipe - Ridge Gourd Chutney, 2 teaspoons Tamarind Paste,1 Ridge Gourd (Turai/ Peerkangai) - peeled and finely chopped,Salt - to taste,1 teaspoon Cumin seeds (Jeera),2 cloves Garlic - chopped,1 teaspoon Sunflower Oil,2 Green Chillies - sliced, 30, South Indian Recipes, To begin making the Ridge Gourd Pachadi Recipe, in a skillet heat a teaspoon of oil.Add the chopped ridge gourd, green chillies, tamarind and sauté on a low flame for 3-4 minutes or till ridge gourd is cooked and nicely coated in tamarind.Turn off the heat and let the mixture cool down before grinding.Put the cooked ridge gourd in a grinder along with the cumin and garlic.
Grind to a smooth consistency using little water to get the desired consistency.But the pachadi should not be watery, instead it should be grainy and coarse in texture.
Transfer Ridge Gourd Pachadi to a bowl.
Check the salt and spices and adjust to suit your taste.Serve Ridge Gourd Pachadi with rasam, steamed rice and mixed vegetable curry., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Chutneys/Ridge_Gourd_Pachadi_Recipe-1.jpg, 7
Ingredients: baking powder,baileys irish,instant coffee powder,milk,vanilla,eggs,caster sugar,flour (maida),icing sugar,butter

Irish Cream Bundt Cake Recipe, 1/4 cup Baileys Irish Cream,3 tablespoons Baileys Irish Cream,2-1/2 teaspoon Instant Coffee Powder,1 teaspoon Vanilla Extract,1-3/4 cup Caster Sugar,2-1/4 teaspoon Baking powder,3 Whole Eggs,3/4 cup Butter,3/4 cup Milk - (you can also use 1/2 cup Irish cream and 1/2 cup milk),2-1/2 cups All Purpose Flour (Maida),3/4 cup Icing Sugar, 75, Dessert, To begin making the Irish cream bundt cake first pre-heat the oven to 170 deg C.Grease a 10 cup bundt pan.Mix the Irish cream with the milk in a small bowl or jar.Sieve the flour, baking powder and coffee.Whisk the butter and sugar till the mixture is light and fluffy.Add the eggs one by one and whisk.
Add 1-2 tablespoon of sieved flour if the mixture curdles.Add vanilla extract and mix.
Add the flour, alternating with the Irish cream-milk mixture.Mix till all the flour has been incorporated.
Place the batter in the prepared tin.Bake for about 60-65 minutes or until a tooth pick inserted into the cake comes out clean.Cool the cake in the pan for 8 to 10 minutes.
Invert on a cooling rack and cool completely.To make the glaze.
Mix the Irish cream with the sugar and mix to make a thin flowing glaze.Place the cake on a serving dish and drizzle the glaze over it.
Slice and serve as it is or with a scoop of ice cream.Serve Irish cream bundt cake as it is or with your favourite ice cream for an indulgent party dessert., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/madhulia/Irish_cream_bundt_cake.jpg, 10