anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,coriander (dhania) leaves,brinjal (baingan eggsplant),asafoetida (hing),ajwain (carom seeds),onion,cumin seeds (jeera),turmeric powder,green chillies,sunflower oil,salt,dry red chillies,garlic cloves,achari masala,kalonji (onion nigella seeds),mustard seeds,red chilli powder,methi seeds (fenugreek seeds),ginger,amchur (dry mango powder),mango pickle,fennel seeds (saunf),coriander powder

Achari Baingan Bharta Recipe, 1/4 teaspoon Kalonji (Onion Nigella Seeds),1/4 teaspoon Ajwain (Carom seeds),1 teaspoon Red Chilli powder,3 Tomatoes,Sunflower Oil - as required,1 Brinjal (Baingan / Eggplant),1-2 teaspoons Mango pickle - optional,Salt - to taste,1 inch Ginger - grated,1/2 teaspoon Amchur (Dry Mango Powder),1-1/2 teaspoon Achari masala,Asafoetida (hing) - a pinch,2 tablespoons Coriander (Dhania) Leaves - chopped,1/4 teaspoon Methi Seeds (Fenugreek Seeds),5 Garlic - cloves,1/2 teaspoon Turmeric powder (Haldi),1 tablespoon Coriander Powder (Dhania),1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,2 Green Chillies - finely chopped,1 teaspoon Fennel seeds (Saunf),2 Dry Red Chillies,1 Onion, 55, North Indian Recipes, To begin making the Achari Baingan Bharta, firstly set aside the amchoor powder and dry roast all the ingredients under ‘For the ochre masala’, until fragrant and now add amchoor powder and grind to a powder.
(not very fine).The next step is to make the bharta.
In a large baking tray, place the onion with its pee, greased eggplant and tomatoes and roast the veggies for 30 minutes at 200 degrees preheated oven.
Set it aside to cool down completely.Skin the eggplant and mash it completely using a fork.
Peel the onions and roughly chop or process it roughly in a food processor.
Separate the skin and seeds from the tomatoes and mash them roughly.In a hot wide pan, add oil, ginger, garlic, green chillies, hing and stir it around for a minute or two.Add the onions, tomatoes, turmeric, coriander powder, chilli powder and some salt, mix well and cook for a couple of minutes until you see its starting to dry out.Now add the achaari masala, mango pickle and mashed baingan and combine it well with the tomato mixture and cook until you see the bhartha coming together.Adjust the seasoning and garnish it with some fresh coriander.Enjoy Achari Baingan Bharta with Phulkas and Panchmel Dal for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Achari_Baingan_Bharta.jpg, 23
Ingredients: turmeric powder,makhana crush ghee,green chilli,red chilli powder,curry leaves,onion,salt coriander (dhania) leaves,oil,cumin seeds,crush gram flour

Makhana Pakora Recipe - Puffed Lotus Seed Pakoras Recipe,  Salt - 1 sprig of green coriander - chopped, 1 teaspoon cumin seeds, 1 teaspoon red chilli powder, 1 onion - finely chopped,100 gm Makhana - Crush in ghee, crush 1/2 cup gram flour, 1 green chili - chopped, 1 teaspoon turmeric powder, 1 sprig of curry leaves - chopped, oil - as per taste, 40, Indian, To make Makhana Pakora, first of all, add crushed Makhana, gram flour, onion, green chillies, cumin, red chili powder, turmeric powder, salt, coriander leaves and curry leaves in a bowl.
Mix well.
Add some water and make a thick batter of pakoras.
Now heat the paniyaram pan.
Add some oil to each cavity.
Pour the batter of pakoras with the help of a spoon.
Cook until crisp and brown on one side.
Cook the pakora and cook it from the other side too.
After it is cooked, take out the pakoras on a plate and add chaat masala on top.
Serve Makhana Pakora with Pickled Onion, Coriander Mint Chutney and Masala Tea for an evening breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Puffed_Lotus_Seed_Pakodas_Recipe_.jpg, 10
Ingredients: tomato,salt,ginger,arhar dal (split toor dal),green chilli,tamarind water,mustard seeds,asafoetida (hing),carrot,curry leaves,red yellow green bell peppers (capsicum),cumin seeds (jeera),turmeric powder

Carrot and Capsicum Mix Dal Recipe, 1 Red Yellow and Green Bell Peppers (Capsicum) - cut into medium,1/2 teaspoon Turmeric powder (Haldi),1 inch Ginger - chopped,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 cup Tamarind Water,1 teaspoon Mustard seeds,1 cup Arhar dal (Split Toor Dal),1 Green Chilli - chopped,1 Tomato - chopped,1 sprig Curry leaves,1 Carrot (Gajjar) - cut into medium,1 pinch Asafoetida (hing), 40, South Indian Recipes, To begin making the Carrot and Capsicum Mix Dal Recipe, pressure cook the toor dal, vegetables, tomatoes with turmeric powder, salt and water to about 5 whistle.Switch off the heat once that is done, keep it aside to let the pressure release naturally.Heat a small skillet with oil, add mustard seeds, cumin seeds and allow it splutter for few seconds.Later add curry leaves, hing and saute till they crackle.
You can add chopped tomatoes and green chilli as well and saute till the tomatoes soften.In the meanwhile, keep the pressure cook back on the heat and allow the dal to boil, add tamarind water and mix well.Check for salt and once the tempering is sautéed well you can add it into the dal and mix.Serve the Carrot and Capsicum Mix Dal Recipe, along with poriyal steamed rice or just plain phulka to complete your meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Carrot_and_Capsicum_Mix_Dal_Recipe_.jpg, 13
Ingredients: pineapple,salt,coriander,lemon,lemon,black pepper powder,cucumber

 Pineapple Cucumber Salad Recipe, 2 cups pineapple - chop, 1/4 tsp black pepper powder, 2 tbsp coriander - chop, 3 cucumber - chop, salt - as per taste, 1/4 tsp lemon zest, 1 tsp lemon juice, 25, Indian, To make Pineapple Kukumber Salad Recipe, first prepare all the ingredients and keep them aside.
In a large mixing bowl, add pineapple, cucumber, coriander, lemon zest, lemon juice, salt, pepper powder and mix well.
Serve.
You can also prepare this salad and keep it in the fridge and serve cold.
Serve Pineapple Cucumber Salad Recipe with Lemon Coriander Soup and Broccoli Cheese Mayo Sandwich., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sadafabbasi79-yahoo.com/Pineapple_cucumber_salad.jpg, 7
Ingredients: salt,spinach,eggs,onion,cheddar cheese,butter plus,black pepper powder

Egg White Cheese Scrambled Eggs With Spinach & Caramelized Onion Recipe, 2 tablespoon Cheddar cheese,Salt - to taste,Black pepper powder - to taste,1 Onion,1 tablespoon Butter - plus extra,4 Egg whites,1/2 cup Spinach - tightly packed, 25, Continental, To begin with Egg White Cheese Scrambled Eggs With Spinach & Caramelized Onion, thinly sliced the onions.
Wash spinach leaves and chop them into small pieces.Add 1 tablespoon of butter in a skillet.
Add thin slices of onions and sauté until it turn light golden brown (caramelized onions).Next add chopped spinach and cook until spinach until soft.
Whisk egg whites along with salt and pepper well until frothy.Pour the whisked egg whites into the skillet and turn the heat down.
Use a spatula to fold the eggs from the edge of the pan into the centre until they are fully cooked.This will help keep them light and fluffy.
They should only cook for about 30 seconds as this will keep the texture perfect.Turn off flame and add grated cheese.Serve Egg White Cheese Scrambled Eggs With Spinach & Caramelized Onion with toast and Mango Tofu Smoothie for a healthy breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Egg_White_Cheese_Scrambled_Eggs_with_Spinach__Caramelized_Onion.jpg, 7
Ingredients: salt,red bell pepper (capsicum),britannia,parangikai pumpkin,milk,virgin olive oil,cloves garlic,cheese flavored like jalepeno peppers works great

Creamy Pumpkin Pasta Sauce Recipe, 1 Red Bell pepper (Capsicum) - finely chopped,500 grams Kaddu (Parangikai/ Pumpkin) - peeled and diced,1 tablespoon Extra Virgin Olive Oil,Salt - to taste,4 cloves Garlic - finely chopped,1/4 cup Britannia Cream Cheese - flavored like jalepeno or peppers works great,200 ml Milk, 30, Italian Recipes, To begin making the Creamy Pumpkin Pasta Sauce Recipe; first get all the ingredients ready and keep it by the side.Heat oil in a wok on medium heat, add in the garlic, red peppers and pumpkin.
Sprinkle some salt and stir fry to combine for a couple of minutes.
Cover the pan, turn the heat to low and allow the pumpkin and peppers to cook until soft and tender.
Do make sure to keep stirring intermittently so the vegetables dont get burnt.
You will know the pumpkin is cooked, when you press it down with a fork or a spoon, it will mash itself up.Turn off the heat.
Now we are ready to blend all the ingredients together into the blender.Note: If your blender does not allow hot ingredients, then allow the pumpkin to cool before blending it.
I use a KitchenAid Diamond Blender and that blends even hot ingredients without splashing all over.If your blender can take in hot inrgedients, then add all of it right away.Add all the ingredients like the cooked pumpkin, peppers, milk and cream cheese into the blender and blend to make a smooth puree.
Once blended, check the salt and pepper levels and adjust to suit your taste.
The creamy pumpkin puree can now be used as a pasta sauce for lasagna's or even regular pastas.Store the Creamy Pumpkin Sauce in a glass jar or bottle, and refrigerate it for a maximum of 3 to 4 days and use it as and when required to make fresh pasta., https://www.archanaskitchen.com/images/archanaskitchen/BasicRecipes_Sauces_Pastes_Purees/Creamy_Pumpkin_Pasta_Sauce_Recipe_Light_and_Healthy-1.jpg, 8
Ingredients: cashew nuts,cardamom powder (elaichi),carrot,milk,sugar

Carrot Cashew Smoothie Recipe, 2 teaspoon Honey,1/2 cup Cashew nuts,Cardamom Powder (Elaichi) - a pinch,2 cups Carrots (Gajjar) - cut into chunks, 25, Continental, To start making Carrot Cashew Smoothie Recipe, Pressure-cook the carrots and cashew nuts in 2 cups of water for a whistle, or microwave them on high for 5 minutes.
Let them cool.Place the cooled carrots, cashew, the cooked carrot broth, and honey in a high-powered blender and blend until smooth.
Add cardamom and stir.You can also make this ahead of time and chill in the fridge.
Carrot Cashew Smoothie Recipe is a great welcome drink for parties too!Serve Carrot Cashew Smoothie along with Akuri and Toast for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Reshma_Seetharam/Carrot_cashew_smoothie.jpg, 5
Ingredients: salt,vegetable stock,barley (seeds),bay leaf (tej patta),potato (aloo),red chilli powder,cloves garlic,virgin olive oil,carrot,black peppercorns,onion,parsley leaves,button mushrooms,stalk celery

Pearl Barley Vegetable Soup Recipe, 1 Carrot (Gajjar) - diced small,1 Potato (Aloo) - peeled and diced small,200 grams Button mushrooms - quartered,4 cups Vegetable stock,1 teaspoon Whole Black Peppercorns - coarsely grounded,Salt - to taste,2 cloves Garlic - finely chopped,1 Onion - finely chopped,1/2 cup Barley (seeds) - soaked for 5 to 6 hours,Parsley leaves - for garnishing,Red Chilli powder - to taste,1 teaspoon Extra Virgin Olive Oil,1 Bay leaf (tej patta),1 Stalk Celery - finely chopped, 50, Continental, To begin making the Pearl Barley Vegetable Soup, make sure you have soaked the barley for at least 5 to 6 hours.
The soaking process helps to cook the grains faster and more evenly.Our next step is to get all the ingredients ready.
If you don't have vegetable stock ready, you can use water, but you will have to adjust the taste and spices accordingly once the soup is ready.We will use a pressure cooker method to cook the Pearl Barley Vegetable Soup.
If you plan to use the saucepan method, continue with the similar procedure, but cook until the barley has cooked through completely and is edible.Heat oil in the pressure cooker on medium heat; add the onions, garlic and celery.
Saute for a couple of minutes until they become lightly tender.
Add the remaining ingredients, except the parsley and give it a good stir.
Check the salt and spice levels and adjust to suit your taste.Cover the pressure cooker, place the weight on and cook until you hear 3 to 4 whistles.
After 3 to 4 whistles, turn the heat to low and simmer the soup for another 5 to 10 minutes.
After which, turn off the heat.Allow the pressure cooker to rest until the pressure releases naturally.
The cooking process continues in the cooker as long as there is pressure inside it.Once the pressure is released, you can open the cooker and the soup will be ready.
Do check if the barley is cooked through, sometimes the age of the grain makes it take a little longer than expected.
Check the salt and spice levels, adjust to suit your taste and stir in the parsley.Serve the Pearl Barley Vegetable Soup as a wholesome meal for weeknight dinner along with warm Masala French Toast., https://www.archanaskitchen.com/images/archanaskitchen/World_Soups/Polish_Pearl_Barley_Millet_Vegetable_Soup_recipe.jpg, 14
Ingredients: mole sauce,salt,brown rice,chicken,sweet corn,dried oregano

Chicken Mole With Brown Rice Recipe, 300 grams Chicken,Salt - to taste,1 cup Brown Rice,1/2 cup Sweet corn,1 cup Homemade Mole sauce,1 teaspoon Dried oregano, 75, Mexican, To begin making the Chicken Mole With Brown Rice Recipe, make the mole sauce first by following the recipe link.Heat a pan with oil, add the chicken pieces and season them with salt, pepper and dried herbs.
Once the chicken starts to brown.
Add the mole sauce and mix well and bring it to a boil for 5 minutes and keep it aside.Boil the brown rice with 2 cups of water in a pressure cooker for about 5 whistle.
Allow the pressure to release by itself.Once done, add dried oregano, salt and sweet corn and toss it over in the same pressure cooker over a medium heat.
To serve, place some rice to side of a plate and pour the mole sauce next to it with chunks of chicken pieces and sprinkle with some toasted sesame seeds and serve.Serve the Chicken Mole With Brown Rice Recipe as a one dish meal along with a glass of Red Wine Sangria Cocktail to enjoy your Sunday brunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Chicken_Mole_With_Brown_Rice_Recipe_.jpg, 6
Ingredients: coriander (dhania) leaves,salt,cheese chaat masala powder,oil,rice flour

Vegetarian Malai Kebab Recipe,  oil - as per use,1 cup cheese - tightly Chaat masala powder, salt - as per taste, 3 green coriander - finely chopped, 1 rice flour, 35, North Indian Recipes, To prepare Vegetarian Malai Kebab Recipe, prepare all the ingredients first.
Now in a mixing bowl add cottage cheese, potato, milk powder, green chillies, ginger, onion, garam masala powder, chaat masala powder, coriander leaves, rice flour, salt and mix well.
Now take a little mixture from it and make small round round kebabs.
Press it so that it becomes flat.
Now heat oil on a pan.
Keep the kebabs in it and cook till it turns golden brown from both the sides.
Remove and serve to soak the oil on a kitchen paper after cooking.
Serve the Vegetarian Malai Kebab Recipe for the starter with coriander mint chutney and vinegar onions., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/gayatrii.singh-gmail.com/unnamed.jpg, 5
Ingredients: salt,wheat flour,pineapple,red bell pepper (capsicum),britannia cheese garlic,mixed herbs (dried),britannia cheezza,paneer,pizza pasta sauce,virgin olive oil,dry yeast,water,jalapenos,sugar,onion,black olives,broccoli florets,flour (maida)

Roasted Garlic Pineapple Paneer Pizza Recipe, 1 teaspoon Sugar,3 tablespoons Britannia Cheese Spread - Roasted Garlic,1 cup All Purpose Flour (Maida),1 tablespoon Pickled Jalapenos - sliced,1 cup Pineapple - cut into 1/4 inch slices,1 cup Paneer (Homemade Cottage Cheese) - cut into cubes,200 grams Britannia Cheezza - grated,Broccoli - florets,1-1/2 tablespoon Salt,2 tablespoons Extra Virgin Olive Oil,1 teaspoon Mixed Herbs (Dried),1/2 Red Bell pepper (Capsicum) - thinly sliced,1-1/2 teaspoon Active dry yeast,1 cup Whole Wheat Flour,Water - lukewarm,3 tablespoons Homemade Pizza And Pasta Sauce,1 tablespoon Black olives - sliced,1 Onion - thinly sliced, 140, Italian Recipes, To begin making Roasted Garlic Pineapple Paneer Pizza Recipe we will first make the pizza dough.Into a bowl add the wheat flour, all purpose flour, salt, sugar and yeast, oil and mix well.
Slowly add the lukewarm water and start making a dough.
Eventually, you will get a sticky dough, after about 5 minutes.
Drizzle a little olive oil and knead the dough well.Once the dough comes together in a round and smooth ball, cover and let it rest in a deep dish for about 2 hours until it has risen.While the pizza dough is resting we will prep and keep all the ingredients ready for the topping.Pressure cook the pineapple slices with 1/4 cup water for 3 to 4 whistles.
Once the pressure releases naturally drain the pineapple slices.Into a large mixing bowl add the cooked pineapple, paneer, capsicum, onions, the Britannia Roasted Garlic Cheese Spreadz, mixed herbs and salt to taste.
Toss all the ingredients until well combined.
Keep aside.After the dough is risen, punch the risen dough and knead it for a few seconds.
Make portions of the pizza dough .
Dust the counter top surface with flour and keep the pizza dough ball in the center.
Using your fingers and not a rolling pin shape the pizza base evenly into a circle.
Transfer the base into a dusted pizza pan.
Spread pizza sauce evenly on the Pizza base.
Place the pineapple and paneer topping and then add a few broccoli florets.
Add some sliced olives and jalapenos as well.Now top everything with grated cheese and place the Roasted Garlic Pineapple Paneer Pizza in a preheated oven at 220 to 240 degree Celsius.Bake the Roasted Garlic Pineapple Paneer Pizza until the edges are lightly browned and the cheese has melted.
This will take about 12 to 15 minutes.Remove the Roasted Garlic Pineapple Paneer Pizza Recipe from the oven.
Cut into slices and serve hot.Serve Roasted Garlic Pineapple Paneer Pizza Recipe with Penne Pasta Recipe in Spinach Basil Pesto Sauce and Summer Fruit Tart Recipe  for a weekend dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Roasted_Garlic_Pineapple_Paneer_Pizza_Video_Recipe_Britannia_Cheesy_Kitchen_9_1600.jpg, 18
Ingredients: tomato,salt,coconut,mustard seeds,asafoetida (hing),cloves garlic,curry leaves,dry red chillies,cumin seeds (jeera),sunflower oil

Maharashtrian Tomato Essence Recipe, 4 cloves Garlic,2 teaspoons Sunflower Oil,3 Dry Red Chillies,4 Tomatoes - blanched,4 tablespoons Fresh coconut - grated,1 teaspoon Cumin seeds (Jeera),Salt - to taste,1 teaspoon Mustard seeds,1 sprig Curry leaves,1 pinch Asafoetida (hing), 25, Maharashtrian Recipes, To begin making Maharashtrian Tomato Saar Recipe, take a saucepan and blanch the tomatoes in boiling water for 10 minutes, remove and place it in cold water while retaining the water in which it was boiling.When cool, peel the outer skin of the tomatoes and blend it to a smooth puree using a blending jar and keep aside.Now, grind the grated coconut, garlic, cumin seeds and 2 red chillies to a smooth seeds and keep aside.Heat oil in a pan, add the mustard seeds and let it splutter.Add the red chilli, asafoetida and curry leaves and let it crackle.Add the ground coconut mix and saute for 2 minutes, until the raw smell of the garlic goes away.Now, add the tomato puree and simmer for 2 minutes.Add 3 cups of water left over from blanching the tomatoes, season with salt and let it simmer for 10 minutes.Switch off the flame and serve the the Maharashtrian Tomato Saar Recipe along with Steamed Rice and Papad for a light weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Maharashtrian_Tomato_Saar_Recipe.jpg, 10
Ingredients: salt,water knead,wheat flour,coriander (dhania) leaves,potato (aloo),cauliflower (gobi),green peas (matar),red chilli powder,carrot,onion,ghee roasting,coriander powder,green chillies,garam masala powder,sunflower oil

Mixed Vegetable Paratha Recipe, 1 tablespoon Coriander Powder (Dhania),1/2 tablespoon Red Chilli powder,Coriander (Dhania) Leaves - few sprigs,2 teaspoons Sunflower Oil,Ghee - for roasting,Salt - to taste,3 cup Whole Wheat Flour - (more for dusting),1 Carrot (Gajjar) - finely grated,1/2 cup Potato (Aloo) - boiled and mashed,1/2 cup Onion - finely chopped,2 Green Chillies - finely chopped,1/4 tablespoon Garam masala powder,1/2 cup Cauliflower (gobi) - finely grated,2 cup Water - to knead (adjust),1/2 cup Green peas (Matar) - boiled and mashed, 50, Indian, To begin making the Mixed Vegetable Paratha recipe, in a bowl, mix together wheat flour, salt and oil.Add water, little at a time and prepare a soft dough just as we make dough for chapatis.Grease your hands with oil and knead it well.
Cover it and let it rest for some time.The next step is to prepare the stuffing.
Mix all the vegetables including mashed potatoes, chopped onions, mashed peas, grated carrot, grated cauliflower, finely chopped green chillies and fresh coriander properly.Now add all dry spiced in mixture including salt, red chilli powder, garam masala, coriander powder and mix everything well.Now make even size ball out of paratha dough and roll out the ball in a small circle dusting wheat flour.Add some stuffing in the centre and gather all the corners and seal it well and press it lightly.Dust some wheat flour and roll out the sealed dough into a circle as we do for chapati dough.
Don’t apply too much pressure.Heat a tawa, put the rolled out paratha on it.
Let it cook little bit on one side.Flip it over to the other side and spread some ghee over the paratha which is half cooked.Flip it again,when the second side is half cooked, spread some more ghee.Flip it gain, do it couple of times to get paratha browned and cooked well.
Now topped it with butter and serve hot.Serve Mixed Vegetable Paratha with Tadka Raita, Boondi Raita and Mango Pickle for a perfect breakfast.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Mixed_Vegetable_Parantha.jpg, 15
Ingredients: salt,red bell pepper (capsicum),tomato core,cloves garlic,virgin olive oil,sugar,chipotle peppers,onion,coriander (dhania) leaves,green bell pepper (capsicum)

Red Spicy Salsa Recipe, 2 sprig Coriander (Dhania) Leaves - chopped,Salt - to taste,5 cloves Garlic,1 Red Bell pepper (Capsicum) - chopped,1 Green Bell Pepper (Capsicum) - chopped,1 Onion - chopped,1 pinch Sugar,1 teaspoon Extra Virgin Olive Oil,4 Tomatoes - core removed and chopped,2 Chipotle peppers, 40, Mexican, To begin making the Red Picante Salsa Recipe, keep all the ingredients ready and prepped.Add all of them to a hand blender or a mixer and grind it into a coarse mixture.Once it is done, transfer the mixture to a saucepan and allow it to boil.
Boil the mixture for about 25 minutes until it changes its color to bright red.Serve the Red Picante Salsa Recipe along with Fried Nachos, Quesadillas to make it exciting for your mexican everyday lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Red_Picante_Salsa_Recipe.jpg, 10
Ingredients: cheese,ginger,britannia,soy sauce,carrot,crab meat,sugar,onion,wonton wraps (″ square),sunflower oil

Crispy Crab Rangoons Recipe, Sunflower Oil - for deep frying,1/2 teaspoon Carrot (Gajjar) - grated,1/4 teaspoon Soy sauce,20 Wonton wraps - (3″ Square),1/4 cup Britannia Cream Cheese - softened,1/2 teaspoon Sugar,1/4 cup Crab meat,1 tablespoon Onion - finely chopped,1/4 teaspoon Ginger - grated, 80, Indo Chinese, To begin making the Crispy Crab Rangoons, mix all ingredients mentioned under 'for filling' until they are well combined in a bowl.
Cover and refrigerate at least for 1 hour, up to overnight.Take one of the wonton wraps and put a teaspoon full of this filing in the center.
Using some water, moisten the center of each side.Bring together the adjacent sides and then all together into the middle.Heat oil in a pan to boiling temperature.
Fry each of these rangoons both the sides, till crispy.Lay then down on a paper towel to drain excess heat and serve immediately.Serve Crispy Crab Rangoons along with other starters like Rajma Malai Cutlet and Congress Buns for your house party., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/poojanadkarni/Crispy_Crab_Rangoons.jpg, 10