anandhuvasudev/southindiandish huggingface dataset:
Ingredients: green chilli,mustard seeds,asafoetida (hing),mango,pearl onion (sambar onion),curd,curry leaves,white urad dal (split),dry red chillies,turmeric powder

American Perugu Pachadi Recipe -Raw Mango Yogurt Pachadi, 1 cup Curd (Dahi / Yogurt),1/2 teaspoon Turmeric powder (Haldi),1 teaspoon White Urad Dal (Split),1 Mango (Raw) - chopped into small pieces,1 teaspoon Mustard seeds,1 Green Chilli - chopped,2 Dry Red Chillies,1 sprig Curry leaves,1 pinch Asafoetida (hing),1 cup Pearl onions (Sambar Onions) - chopped, 25, Andhra, To begin making the Mamidikaya Perugu Pachadi, heat a kadai with oil, add mustard seeds and urad dal and allow it splutter for 10 seconds.Add curry leaves, hing, dry red chillies and leave the curry leaves to crackle for 10 seconds.Add chopped onions and green chilli and saute till the onions turn translucent.Drop in the chopped raw mango and turmeric powder and saute them for 10 minutes.Meanwhile take yogurt in a bowl and add little water and beat till it is thick and creamy.Once the sautéed raw mango cools down add it into the yogurt and mix well.
Check the Mamidikaya Perugu Pachadi Recipe for salt and serve.Serve the Mamidikaya Perugu Pachadi along with Steamed Rice Recipe, Andhra Style Davva Aava koora Recipe or Andhra Style Chamadumpa Pulusu Recipe to make your meal more satisfying., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Andhra_Style_Mamidikaya_Perugu_Pachadi_Recipe_Raw_Mango_Yogurt_Chutney_.jpg, 10
Ingredients: salt,kashmiri red chilli powder,mustard seeds,red chilli powder,tomato cubes,sugar,garlic,cumin seeds (jeera),onion,bhindi (lady fingerokra),sesame seeds (til seeds),turmeric powder,sambar powder,sunflower oil

Bhindi Masala Curry Recipe, 1 teaspoon Sugar,Sesame seeds (Til seeds) - for garnishing,1/2 teaspoon Mustard seeds,Salt - to taste,1/4 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,2 teaspoon Kashmiri Red Chilli Powder,1 teaspoon Garlic - chopped,250 grams Bhindi (Lady Finger/Okra),4 tablespoon Sambar Powder,1 Tomato - cut into big cubes,1 teaspoon Turmeric powder (Haldi),Sunflower Oil - as required,1 Onion - thinly sliced, 50, Indian, To begin with the Bhindi Masala Curry, wash the bhindi and dry them properly or you might face the problem of stickiness.
Cut the ends of the Bhindi and and chop them into half.
Heat a non stick pan and drizzle some oil,  Add the bhindi, then sprinkle some salt andsauté them for 20 minutes on medium flame.Once done you can take them out and keep it aside.
Meanwhile in the same frying pan, add a tablespoon oil.
Add mustard seeds and cumin seeds, when it start splutter add chopped garlic and sauté them.Now add sliced onion and add 1 teaspoon sugar and a pinch of salt.
The caramelization takes place as the sugar is added and the salt helps the onions to cook fast.Add the chopped tomatoes and sauté them for a minute until the tomatoes have softened.Turn the heat to low and cook and add the cooked bhindi and stir well until the Bhindi's are mixed well into the sauteed mixture.
Add all the spice powder - red chilli powder, turmeric, sambar powder, salt and stir well.Check the salt and spices and adjust to suit your taste.Once done, turn off the heat and serve.Serve the Bhindi Masala Curry along with Tawa Paratha, Methi Kadhi and Palak Raita to make your meal complete or you can pack for your lunch box as well., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/May-2/Bhindi_Masala_Sabzi_recipe-1.jpg, 14
Ingredients: salt,wheat flour,ginger,cumin powder (jeera),cheese processed,asafoetida (hing),potato (aloo),chaat masala powder,water,dry red chilli,coriander (dhania) leaves,onion,cumin seeds (jeera),coriander powder,turmeric powder,green chillies,garam masala powder,sunflower oil

Cheesy Aloo Paratha Recipe, 1/2 teaspoon Cumin powder (Jeera),4 sprig Coriander (Dhania) Leaves - finely chopped,1/4 cup Cheese - processed and grated,1/2 teaspoon Coriander Powder (Dhania),Salt - to taste,1 inch Ginger - grated,1/4 teaspoon Salt,1/2 teaspoon Chaat Masala Powder,1/2 teaspoon Garam masala powder,1 Onion - finely chopped,1 Green Chillies - finely chopped,Asafoetida (hing) - a pinch,1 Dry Red Chilli - broken and deseeded,Water - required for kneading,1 cup Whole Wheat Flour,1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Sunflower Oil,2 Potato (Aloo) - boiled,1/2 teaspoon Cumin seeds (Jeera), 30, North Indian Recipes, In a wide bowl, add wheat flour, salt, oil, needed water and prepare a soft and smooth dough.
Cover and keep it aside for 15-20 minutes.
Dough should not be too hard.The next step is to prepare the stuffing.
Pressure cook potatoes for 3 whistles or until soft.
Peel the skin and mash them well.Heat oil in a non-stick pan.
Add dry red chili and cumin seeds.Once it splutters, add hing/asafoetida, finely chopped onions, green chillies, ginger and pinch of salt and saute until onions turn transparent.
Adding salt while cooking onions, prevents it from sticking and getting burnt.Then add the mashed potatoes, turmeric powder, coriander powder, cumin powder, kitchen king masala powder/ garam masala powder, chaat masala and salt and saute for 3-4 minutes till everything gets blended well.Be careful while adding salt at this stage, as we have added a pinch of salt to onions.
Plus we are using chaat masala and cheese, so the stuffing will require less salt than usual.
Check the salt level and add salt accordingly.Lastly, add 1/4 cup grated cheese and finely chopped coriander leaves, mix well and leave it to cool.Before starting to make parathas, knead the dough well.
If needed, use 1/2 teaspoon oil and knead till it becomes smooth and soft.Divide the dough and stuffing into equal parts and make balls out of it.
This will make 4 parathas.Dust a little flour and roll out the dough into a small circle.Keep stuffing in the center, gather all the corners and seal the dough with the stuffing inside.
Press it down gently to flatten it.Dust a little four and roll it again very gently, so that stuffing doesn’t come out.Heat a tawa/non stick pan and place the paratha.Cook the paratha using little oil/butter/ghee till golden brown spots appears on both sides.
Repeat the same steps to make more parathas.Serve Cheesy Aloo Paratha along with Boondi Raita and Dhaniya Pudina Chutney for a filling breakfast or serve it for weekday dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/6-march/Cheesy_Aloo_Stuffed_Paratha_Recipe-2.jpg, 18
Ingredients: green chillies,yellow moong dal (split),salt,asafoetida (hing),coriander (dhania) leaves,red chilli powder,water,sesame seeds (til seeds),sooji (semolina rava) rice rava,turmeric powder,chana dal (bengal gram dal),sunflower oil

Segdalu Recipe - Oriya Tea Time Snack, 1 teaspoon Turmeric powder (Haldi),1 tablespoon Yellow Moong Dal (Split),1/4 cup Coriander (Dhania) Leaves - chopped,2 teaspoons Sunflower Oil - and more to deep fry,Salt - as required,2 teaspoons Red Chilli powder,2 Green Chillies - chopped (adjust),2 teaspoons Chana dal (Bengal Gram Dal),2 teaspoons Sesame seeds (Til seeds),2 cups Water,1 cup Sooji (Semolina/ Rava) - or rice rava,1 teaspoon SSP Asafoetida (Hing),1/4 cup Sesame seeds (Til seeds) - for garnishing, 60, Oriya Recipes, To begin with Segdalu recipe, heat a kadai on medium flame, add chana dal, moong dal and sesame seeds and dry roast it for a couple of minutes or until they turn into a light brown colour.
Once it changes its colour, add the semolina, hing, red chilly powder, turmeric powder, green chillies in the same pan.Roast for about 5 minutes, before you add the water.
In a saucepan; heat the the water until it comes to a boil.Add the hot water to the sooji and mix vigorously until there are no lumps.
Cover and cook the Segdalu mixture for a couple of minutes.
After 2-3 minutes add the chopped coriander leaves and adjust the salt according to your taste.
You will have a upma like consistency of the Segdalu mixture.
Once you have that, turn off the heat.Transfer the segdalu mixture into a plate and let it cool down for a few minutes.
The next step is to make the balls out of the mixture.
Grease a little oil in your palms and make small lemon sized balls out of the Segdalu mixture.
Spread the sesame seeds on a plate.
Make a log of the Segdalu mixture and then roll the log over the sesame seeds so that the Segdalu log get coated with the seeds all over it.
Once its well coated join the edges to make it appear like a bangle.Follow the same process for the remaining Segdalu mixture until you get many bangles.Preheat  oil in a deep fry pan and and gradually slide a 2 to 3 Segdalu bangles into the kadai.
Ensure they dont break and retain their shape.Deep fry on medium high heat until the Segdalu turns into a golden brown colour.
It will have a crisp outer and a soft inner.
 Once done remove the Segdalu using a slotted spoon and drain on absorbent paper and serve hot.Serve Segdalu with hot Masala Chai and Sweet and Spicy Tomato Chutney for a tea time chat with your friends and family., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Segdalu_Recipe_Recipe_Oriya_Food_40_1600.jpg, 12
Ingredients: tomato,salt,ginger paste,red chilli powder,green peas (matar),water,curry leaves,cumin seeds (jeera),tofu,turmeric powder,garam masala powder,sunflower oil

Matar Masala Tofu Recipe, Curry leaves - a few,Salt - to taste,1/8 teaspoon Garam masala powder,1 teaspoon Red Chilli powder,1  1/2 cups Water,3 teaspoon Sunflower Oil,3/4 cups Homemade tomato puree,Green peas (Matar) - A handful,1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Ginger - paste,1/4 cup Green peas (Matar),1/2 teaspoon Cumin seeds (Jeera),200 grams Tofu, 20, Indian, To begin making the Matar Masala Tofu Recipe, firstly cut the tofu in cubes.Take a bowl and mix all the dry masala including red chilli powder, turmeric powder, garam masala powder with 1/4th cup of water.
Keep it aside.Heat a frying pan with 1 teaspoon oil and fry the tofu cubes, then keep it aside.Add rest of the oil in the same pan, temper with cumin seeds, curry leaves, ginger and masala paste.
Fry for a minute.Add the tomato puree, salt and peas, cook for 5 minutes.
As it starts to thicken add salt and tofu cook for few more minutes.
Garnish Matar Masala Tofu Recipe with garam masala powder and fresh curry leaves and it is ready to be served.
Serve Matar Masala Tofu Recipe along with Whole Wheat Lachha Paratha and Palak Raita for a delicious lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Matar__Masala_Tofu_.jpg, 12
Ingredients: cashew nuts,khoya (mawa),ghee,milk,mixed nuts almonds,water,sugar,dry ginger powder,cardamom powder (elaichi),cloves (laung),peepramul powder (ganthoda),gond (natural gum) ghee till crisp,black urad dal ground make atta

Gujarati Style Oriya Pak Recipe, 1/4 cup Ghee,3 tablespoons Dry ginger powder,1 cup Mixed nuts - (I used almonds,1 cup Ghee,1/4 cup Milk,Cashew nuts - a few,2 cups Black Urad Dal (Whole) - ground to make atta,1-1/2 tablespoons Cardamom Powder (Elaichi),250 grams Khoya (Mawa),1 cup Water,1 tablespoon Gond (natural gum) - fried in ghee till crisp,1 tablespoon Peepramul powder (ganthoda),1-1/2 tablespoons Cloves (Laung) - powdered,1-1/2 cups Sugar, 60, Gujarati Recipes﻿, To prepare Gujarati Style Adadiya Pak Recipe, in a mixing bowl combine, urad dal atta, milk, ghee.Mix well.Rub flour with palm for 3-4 minutes.Heat the ghee in kadai or heavy bottom kadai.
Add flour mixture.Continuously stir it on medium flame till the mixture is brown in color.Meanwhile, combine sugar and water in a saucepan.
Prepare a sugar syrup of 1 string consistency and keep ready.When flour starts to get brown color, add fried edible gum(gond) and grated khoya.
Saute for a couple of minutes.Turn off the flame and add chopped nuts.
Mix well.Allow the mixture to cool a bit.
When mixture is lukewarm, combine it with sugar syrup.
Mix well.Allow it to set for a while.
Give a shape of your choice.Garnish Gujarati Style Adadiya Pak Recipe with cashew nuts and serve with coffee or masala chai., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Dhara/adadiya_recipe.jpg, 13
Ingredients: tomato,salt,sweet spicy red chilli sauce (tomato chilli sauce),cumin powder (jeera),mixed herbs (dried),habenaro sauce,apple cider vinegar,virgin olive oil,sugar,garlic,onion,black pepper powder,button mushrooms,walnuts

Walnut Mushroom Veg Bolognese Recipe With A Twist, 1 teaspoon Sugar,3/4 cup Homemade tomato puree,1 tablespoon Extra Virgin Olive Oil,1 teaspoon Cumin powder (Jeera),100 grams Walnuts,Salt - to taste,1 Tomato - finely chopped,2 Onions - finely chopped,1 teaspoon Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce),1 teaspoon Apple cider vinegar,2 teaspoon Mixed Herbs (Dried),200 grams Button mushrooms,1/4 teaspoon Habenaro sauce,1 tablespoon Garlic - finely chopped,1 teaspoon Black pepper powder, 35, Italian Recipes, To begin making the Walnut & Mushroom Veg Bolognese Recipe we will begin by washing and cutting the mushroom into quarters.
Heat a kadai with olive oil on medium flame, to the hot oil, add the garlic and onions, saute for a couple of minutes, until transparent.
Next add in the fine chopped tomatoes, cover and cook until mushy.
Using a potato masher, mash the onions and tomatoes, now add the tomato puree and cook for about 3-4 minutes or until the raw smell goes away.
Into the onion-tomato mixture in the kadai, add the cut mushrooms and cook on high flame.
Once the mushrooms are cooked, add some salt, apple cider vinegar, pepper, sugar, red chilli sauce, habanero sauce, cumin powder and give it a good mix.
Finally add in the walnuts.
Sprinkle some water, just to make the Walnut Mushroom Veg Bolognese of pouring consistency.
Once done, turn off the heat, check the salt and spices and adjust according to taste.Transfer the Walnut Mushroom Veg Bolognese to a serving bowl and serve hot.Serve Walnut Mushroom Veg Bolognese Recipe along with Spaghetti Aglio Olio Pasta Recipe with Bacon or Herbed Butter Rice Recipe With Rosemary & Thyme, and finish the meal with Fig Tiramisu With Gingerbread Dust Recipe as dessert.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Curryandvanilla/Mushroom_Walnut_Bolognese_Recipe-5_1600.jpg, 14
Ingredients: salt,spring onion greens,white pepper powder,mixed herbs (dried),sour,milk,flour (maida),virgin olive oil,red chilli flakes,sourdough bread boule,lemon,cheddar cheese,potato (aloo),butter

Creamy Herb Roasted Potato Soup In a Bread Bowl Recipe, 1 tablespoon Extra Virgin Olive Oil,Salt - to taste,1 tablespoon All Purpose Flour (Maida),1 teaspoon Lemon juice,1 cup Milk,1 Sourdough bread - boule,1 teaspoon Red Chilli flakes,1 tablespoon Butter,2 teaspoon Mixed Herbs (Dried),2 tablespoons Sour cream,1 teaspoon White pepper powder,1/4 cup Spring Onion Greens,1/4 cup Cheddar cheese,3 Potatoes (Aloo) - peeled and cut into small cubes, 50, Continental, To begin making the Creamy Herb Roasted Potato Soup In a Bread Bowl Recipe, we will first roast the potatoes.
Preheat the oven to 180 degree celsius.
In a mixing bowl, combine the potato cubes along with the olive oil, lemon juice,mixed herbs, red chilli flakes.Give it a good mix and place it on a tray lined with aluminum foil.
Place it in the oven for about 30 mins, tossing occasionally.
Once the potatoes have cooked through  remove from the oven and set aside.
To make the creamy soup Heat a sauce pan, with butter on medium flame, once the butter melts, add in the flour.
Mix well and cook until it turns into a light brown colour indicating the flour to be cooked.
Using the whisk, mix in the milk, and continue to whisk until the sauce thickens.
We are looking for a thick yet, pouring consistency sauce.
Turn off the flame, and while the soup base is still hot, add in the grated cheddar cheese and whisk until well  combined into the sauce.
Add white pepper powder and salt to taste, keeping in mind the cheese added to the mixture.
Finally add in the sour cream and spring onion greens and give it a good mix.
If you find your soup to be too thick to your liking, thin it down with a wee bit of water.
Add in the previously roasted potatoes to the ready soup and the Creamy Herb Roasted Potato Soup is ready.To assemble the soupPreheat the oven to 200 degree celsius.
Take the sour dough bread and make a cavity in the center by using a bread knife and remove the insides of the bread by marking a well defined cavity, You will now have a well in the center, brush the insides with some melted butter and place this bread in the oven.
Bake for 10 minutes until the top of the bread is well crusted.
Remove from the oven and pour the Creamy Herb Roasted Potato Soup and serve.
Serve Creamy Herb Roasted Potato Soup In a Bread Bowl Recipe along with Lettuce, Apple And Carrot Salad With Chilli Dressing Recipe and Noodle Sizzler With Garlic Pepper Sauce And Baked Vegetables Recipe, Lavender Lemonade Cooler Recipe for a hearty meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Donna_George/baked_potato_soup_in_bread_bowl_Recipe-1_1600.jpg, 14
Ingredients: fish sauce,byadagi dried chillies water,salt,ginger,lemongrass stalk,rice,bay leaf (tej patta),red chilli powder,cloves garlic,water,palm sugar,coriander (dhania) seeds,onion,coconut milk,eggs,sunflower oil

Sambal Telor with Nasi Uduk Recipe (Indonesian Style Eggs Cooked in Sambal and Lemongrass Coconut Rice), 2 Lemongrass - stalk,1/2 teaspoon Palm sugar,4 Onion - thinly sliced,2 Bay leaf (tej patta),Salt - to taste,2 teaspoons Fish sauce - optional,2 teaspoon Palm sugar,4 to 5 cloves Garlic,2 teaspoons Coriander (Dhania) Seeds,2 cups Rice - washed and soaked for 20 minutes,1 cup Coconut milk,4 Whole Eggs - boiled,2 tablespoons Sunflower Oil,2 inch Ginger - thinly sliced,8 to 10 Shallots,3 cups Water,10 Byadagi Dried Chillies - deseeded and soaked in warm water,1/2 teaspoon Red Chilli powder, 40, Asian, To begin making the Sambal Telor with Nasi Uduk Recipe (Indonesian Style Eggs Cooked in Sambal and Lemongrass Coconut Rice), boil the eggs in water for 10 minutes, peel and keep aside.We now prepare sambal by making a fine paste of the soaked bydagi red chillies, shallots, garlic cloves, red chilli powder and salt using a hand blender.Heat a tablespoon of oil in a pan, add the sambal paste and cook until the raw smell goes away and the oil separates.
This will take 5 minutes.Add the palm sugar, fish sauce, season with salt, mix well and keep this sambal paste aside.In the same pan add a tablespoon of oil and add the thinly sliced onions and saute until it turns translucent.Now, reintroduce the sambal paste that we prepared back into the pan with fried onions and mix well.
Saute for 2 minutes.Add the boiled eggs to this mix and simmer for 2 more minutes, and keep aside.Now to prepare the Lemongrass Coconut Rice, heat oil in a wide pan, add the bay leaves, bruised and knotted lemongrass stalks, sliced ginger, coriander seeds and saute until the ingredients release its flavours.Add the soaked rice, thick coconut milk and required water and bring it to a rolling boil.Season with salt and palm sugar, close it with a lid and simmer for 20 minutes.Once its done, switch off the flame and its ready to serve.To arrange the dish, place a portion of the lemongrass flavoured coconut rice in individual bowls or plates, a portion of egg sambal, fresh salad and fried shallots if you like.Serve the Sambal Telor with Nasi Uduk Recipe (Indonesian Style Eggs Cooked in Sambal and Lemongrass Coconut Rice) for your weekend brunch along with fresh tender coconut water and surprise your family members., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Sambal_Telor_with_Nasi_Uduk_Recipe_Indonesian_Style_Eggs_Cooked_in_Sambal_and_Lemongrass_Coconut_Rice.jpg, 16
Ingredients: salt,green beans (french beans),parmesan cheese,spaghetti pasta,cloves garlic,carrot,basil leaves,virgin olive oil,red chilli flakes,onion,lemon,baby potatoes,sweet corn,green bell pepper (capsicum),broccoli florets,cherry tomato

Pasta Primavera With Fresh Basil Recipe, 1 Carrot (Gajjar) - diced,3 tablespoon Extra Virgin Olive Oil,Salt - to taste,4 cloves Garlic - finely chopped,Red Chilli flakes - to taste,5 Baby Potatoes - cut into halves,1/2 cup Broccoli - florets,7 Green beans (French Beans) - cut in long pieces,450 grams Spaghetti Pasta,1 cup Basil leaves - finely chopped,1/4 cup Parmesan cheese - grated,5 Cherry tomatoes,1 Green Bell Pepper (Capsicum) - cut into julienne,1/3 cup Sweet corn,1 Lemon,1 Onion - thinly sliced, 40, Italian Recipes, To begin making Pasta Primavera With Fresh Basil Recipe, steam broccoli, potatoes, corn, carrot and beans with little salt.
You can use a steamer, pressure cooker or microwave for steaming your vegetables.
Click here to see how to cook vegetables in a pressure cooker.Place a saucepan on medium heat.
Add water and salt to it and let it boil.
Add the spaghetti and cook according to the packaged instruction.
Drain the spaghetti in a colander.
Reserve 1/3 cup of drained water.Meanwhile start preparing for the sauce.
Place a pan on medium heat and add oil to it.Add chopped garlic and red chili flakes.
Fry till the garlic starts releasing aroma.
At this stage, add the sliced onions and saute till the onions turn transparent.
Do not brown the onions.Add the steamed vegetables.
Sprinkle little salt and saute on medium heat for 2 minutes.Add the capsicum, tomatoes and half of the chopped basil.
Saute the vegetable mixture for 2-3 minutes.At this stage, add the cooked spaghetti.
Give it a good mix with all the vegetables.
Mix it for 1-2 minutes.
Add the drained water and let it simmer for 1-2 minutes.Turn off the heat.
Squeeze 1/2 tablespoon lemon juice.
Mix well and adjust the salt if required.Take out a portion of the pasta in a serving plate.
Garnish it with basil, grated parmesan cheese and chili flakes.
serve the Pasta Primavera With Fresh Basil Recipe along with Garlic Bread with Herb Butter Recipe and a glass of chilled wine.You can also add mushrooms, olives, zucchini, spinach etc.
to make it vibrant and nutritious.
Pour some good extra virgin olive oil just before serving the dish.
It brings out the fresh flavors of the basil and veggies., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sayantani/Pasta_Primavera_Recipe.jpg, 16
Ingredients: salt,khoya (mawa),sunflower oil ghee,coconut,raisins,water,sugar,soda,flour (maida),mixed nuts

Assamese Style Dil Pasand Recipe, 1 cup Fresh coconut - grated,1 cup All Purpose Flour (Maida),1 tablespoon Sugar,Water - as required,1/2 cup Mixed nuts - chopped,Sunflower Oil - or ghee for deep frying,1 cup Khoya (Mawa),1 pinch Cooking soda,1/2 cup Sugar,1/2 cup Raisins,1 teaspoon Salt, 45, Assamese, To prepare Assamese Style Dil Pasand Recipe, in a bowl add flour, salt, sugar and soda give it a mix.
Next add water little at a time and knead the dough into stiff dough.
Cover and keep the dough aside for 30 minutes.Heat a pan.
Add grated coconut and roast it until it begins to turn brown.Next add sugar and roast until the mixture is dry.Add crumbled khoya and continue to cook till all the ingredients comes together.
Finally add raisins and nuts mix, give it a good mix.
Keep aside to cool.Make equal portions of dough and filling.Heat oil/ghee in a deep bottom wide pan for deep frying.Roll a portion of the dough into 3 inch diameter.
Place a portion of filling in the center, bring all the ends of the dough together and seal it well.Now dust a little flour on the surface and roll gently the filled dough into 3 to 4 inch diameter circle.
Repeat the above step for all the dough.Once oil turns hot reduce the flame down to medium low.Carefully drop a puri into the hot oil and fry it until it puffs up and turns brown on both sides.
Remove from oil once cooked and drain it on kitchen towel.Serve Assamese Style Dil Pasand Recipe hot immediately during tea time., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/jyothir/Assamese_Style_Dil_Pasand_Stuffed_Sweet_Puris.jpg, 10