anandhuvasudev/southindiandish huggingface dataset:
Ingredients: peanuts (moongphali) dry,salt,coconut,coriander (dhania) leaves,galangal ginger,ginger julienne,brinjal (baingan eggsplant) green seedless variety,green chillies,sunflower oil

Aubergine in Spicy Peanut Sauce Recipe, 2 Green Chillies,2 tablespoons Fresh coconut - grated,500 grams Brinjal (Baingan / Eggplant) - small green seedless variety cut in long slices,Salt - to taste,2 Galangal - or Ginger,1 teaspoon Ginger - julienne for garnish,2 sprig Coriander (Dhania) Leaves,1/4 cup Raw Peanuts (Moongphali) - dry roasted,2 teaspoon Sunflower Oil, 35, Thai, To begin making Aubergine in Spicy Peanut Sauce, cut the aubergines in long strips and soak it in water in order to avoid oxidizing further.Heat a pan/Kadai in low flame, add oil, the sliced aubergine and sauté for a minute.
Keep stirring it in little intervals until done.In the meanwhile, make a fine paste of roasted peanuts, grated coconut, coriander leaves, green chillies, and ginger/galangal with a little water using a mixer grinder.Add this paste to the cooked aubergines and add a cup of water, let it cook and thicken a bit.
Adjust the water as per your required consistency.Season with salt, bring it to a boil and switch off the flame.Garnish with ginger juliennes and serve the flavourful Aubergine in Spicy Peanut Sauce with Chilli Coriander Fried Rice for a light lunch, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Aubergine_in_Spicy_Peanut_Sauce.jpg, 9
Ingredients: cheese,salt,coriander (dhania) leaves,butter cold,paneer,sesame seeds (til seeds) topping,water,onion,pepper,flour (maida),milk brushing

Paneer Cheese Puffs Recipe, Salt - as required,2-1/2 cup All Purpose Flour (Maida),Sesame seeds (Til seeds) - for topping,Chilled water - as required,1/2 cup Cheese,1 tablespoon Coriander (Dhania) Leaves - finely chopped,1 Onion - finely chopped,Salt and Pepper - for taste,150 grams Butter - cold,Milk - for brushing,1 cup Paneer (Homemade Cottage Cheese) - crumbled, 60, Fusion, To begin making the Paneer Cheese Puffs, we will first prepare the pastry.In a food processor, pulse the flour and butter until it looks like bread crumbs.
This can also be done by hands.
Just rub the flour and butter with your fingers till it resembles like bread crumbs.Now slowly start adding water.
Start by adding a little.
Keep adding until the dough just comes together.For this pulse a regular intervals rather than continuous pulsing.
Once it comes together take it out in a cling film, wrap and chill for 30 minutes.If doing by hand avoid over kneading.
Just add water and mix to combine.
Cling wrap and rest for 30 minutes.Now heat oil in a nonstick pan.
Add onions and saute till soft.
Add paneer and cheese.
Add salt, pepper and let it cool.The next step is to assemble the puffs.
Preheat the oven at 200°C for 10 minutes.Take half the dough out of fridge and keep the rest back.
Roll out on a flat surface.
Cut circles with a cookie cutter.
Spoon 1 tablespoon filling on one side.Flap over the other side onto the filling and press gently to seal.Place on the baking tray.
Now with a fork gently make impression on the edges of the pastry.Brush with milk generously and sprinkle with sesame seeds.
Bake for 10 to 12 minutes until top starts to brown.Serve Paneer Cheese Puffs along with Dhaniya Pudina Chutney and Tomato Garlic Chutney during tea time or as an appetiser for your house parties., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Avin_Kohli/Paneer_Cheese_Puffs.jpg, 11
Ingredients: salt,mustard seeds,asafoetida (hing),ghee,red chilli powder,water,cloves garlic,gram flour (besan),curry leaves,curd,dry red chillies,methi seeds (fenugreek seeds),turmeric powder,green chillies

Rajasthani Kadhi Recipe, 1 cup Curd (Dahi / Yogurt),1/2 teaspoon Mustard seeds,2 sprig Curry leaves,Salt - to taste,2 Green Chillies - crushed,5 cloves Garlic - crushed,2 Dry Red Chillies,2 tablespoons Gram flour (besan),1 tablespoon Ghee,1/4 teaspoon Asafoetida (hing),1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Methi Seeds (Fenugreek Seeds),2-1/2 cups Water,1/2 teaspoon Red Chilli powder, 40, Rajasthani, To begin making the Rajasthani Kadhi recipe, first make a coarse paste with garlic and green chilli by crushing them in a mortar and pestle.
After crushing it well, transfer it to a bowl and set aside.
 In a saucepan, combine the yogurt and gram flour, and whisk until smooth.
Add water and continue to whisk the kadhi mixture.
Whisk this kadhi mixture vigorously to ensure there are no lumps.
This is the base of the kadhi.
To the buttermilk - gram flour mixture, add red chilli powder, turmeric powder and salt.
Mix well to combine.
Pour the Rajasthani Kadhi into a saucepan and place it over medium heat.
Keep whisking continuously and bring the kadhi to a brisk boil.
After a few minutes of boiling add the freshly crushed garlic and green chilli.
Mix well and turn the heat to low and simmer the Rajasthani kadhi for about 12-15 minutes.
Keep whisking the khadi as it is boiling - it will prevent curdling and also give a smooth looking kadhi.To make the tadka for the Rajasthani Kadhi Recipe; heat ghee in a tadka pan over medium heat; add mustard seeds, fenugreek seeds and allow it to crackle.Once the seeds crackle add the asafoetida, dry red chillies and curry leaves and stir fry for a few seconds.
Turn off the heat.
Add this tadka to the Rajasthani kadhi, and continue to boil for about 4-5 minutes.Once it is done, turn off the heat.
Transfer the Rajasthani Kadhi to a serving bowl and serve hot.Serve Rajasthani Kadhi along with Bajre Ki Roti, Rajasthani Kaddu Aur Aloo Ki Sabzi and Masala Chaas for a weekday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Rajasthani_Kadhi_Recipe_4_1600.jpg, 14
Ingredients: tomato,salt,red bell pepper (capsicum),houmi cheese,french loaf,cloves garlic,virgin olive oil,parsley leaves,black pepper powder

Halloumi Bruschetta Recipe with Tomato and Roasted Red Capsicum, 100 grams Halloumi Cheese - sliced to 1/4 th inch thick,1/2 French Loaf,Salt - to taste,1 Red Bell pepper (Capsicum) - chopped,Black pepper powder - to taste,2 sprig Parsley leaves,2 Tomatoes - chopped,1 clove Garlic - grated,Extra Virgin Olive Oil - as required, 40, Fusion, To prepare Halloumi Bruschetta Recipe with Tomato and Capsicum, chop all the veggies and get ready with the rest of the ingredients.
Preheat oven to 180 degree Celsius.Heat a skillet over medium heat, add a teaspoon of olive oil and roast the bell peppers until they are charred.Mix the roasted bell peppers, chopped tomatoes, parsley with olive oil, salt and pepper.
Toss this mixture well and keep aside for all the flavors to combine.Crumble the Halloumi cheese.Slice the bread diagonally with 1/2 inch thickness, toast/grill the bread from both sides and brush one of the side with the mixture of olive oil and garlic.After the slices are grilled, spoon the Halloumi cheese on top of it, heap the roasted vegetable topping.Serve Halloumi Bruschetta Recipe along with Pasta Aglio Olio for your weekend night dinner.Buon Appetito! , https://www.archanaskitchen.com/images/archanaskitchen/World_Appetizers/Halloumi_Bruschetta_Recipe_with_Tomato_Onion_and_Capsicum-1.jpg, 9
Ingredients: tomato,garam masala powder eggs curry masala,salt,ginger,mustard seeds,asafoetida (hing),coriander (dhania) leaves,leftover roti,red chilli powder,cloves garlic,curry leaves,lemon,onion,black pepper powder,eggs,turmeric powder,green chillies,sunflower oil

Egg Kothu Paratha Recipe, 1/4 cup Coriander (Dhania) Leaves - chopped,1/2 teaspoon Mustard seeds,1 Lemon - juiced,Salt - to taste,1/4 teaspoon SSP Asafoetida (Hing),1/2 teaspoon Garam masala powder - or egg curry masala,2 Green Chillies - slit,1/2 teaspoon Black pepper powder,2 Onions - finely chopped,6 cloves Garlic - finely chopped,2 sprig Curry leaves - torn,3 Whole Eggs,1 tablespoon Sunflower Oil,2 Tomatoes - finely chopped,1/4 teaspoon Turmeric powder (Haldi),1 inch Ginger - finely chopped,1/2 teaspoon Red Chilli powder,2 cups Leftover roti - torn into 1 inch bits, 40, Indian, To begin making the Egg Kothu Paratha Recipe, into a preheated pan add oil and mustard seeds and allow the seeds to crackle.Once done add the asafoetida,onions, garlic, ginger, green chillies, curry leaves and saute until the onions soften and turn golden brown in colour.After the onions have become golden brown add the tomatoes, turmeric powder, red chilli powder and saute until the tomatoes soften.Once done crack three eggs and add to the onion tomato masala.
Stir well until the eggs becomes a scramble.After the eggs are done add the torn leftover roti.
Sprinkle salt to taste and stir well for three to four minutes.Once all the ingredients are well combined add juice from one lemon and chopped coriander leaves.
Stir well to combine and turn off the heat.Transfer the Egg Kothu Paratha  into a serving plate and serve hot.
Serve Egg Kothu Paratha Recipe for breakfast or a quick dinner with Tomato Onion Cucumber Raita Recipe., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Egg_Kothu_Paratha_Recipe_Video_3_1600.jpg, 18
Ingredients: garlic cloves,salt,ginger,green chilli,mustard seeds,water,curd,curry leaves,dry red chillies,onion,methi seeds (fenugreek seeds),coconut oil,turmeric powder

Moru Kachiyathu Recipe - Kerala Style Seasoned Buttermilk, 5 Shallots - (pearl onions),1 Green Chilli - finely chopped,1/2 teaspoon Turmeric powder (Haldi),2 cups Curd (Dahi / Yogurt),2 teaspoons Coconut Oil,Salt - to taste,1-1/2 cups Water,1 teaspoon Mustard seeds,3 Garlic - cloves,2 Dry Red Chillies,1/2 teaspoon Methi Seeds (Fenugreek Seeds),1 inch Ginger - finely chopped,1 sprig Curry leaves, 20, Kerala Recipes, To begin making the Moru Kachiyathu Recipe (Kerala Style Seasoned Buttermilk), add the curd into a big bowl and whisk it to a silky texture.To this add water and whisk it to get to a semi thick buttermilk consistency.
Heat coconut oil in a wok, add the mustard seeds and let it crackle.Add the methi seeds, curry leaves, red chillies and let it splutter.To this add the finely sliced shallots, garlic and saute until the onions turn translucent.Add the chopped ginger, green chillies, turmeric powder and flash fry it.Keep the heat to low, and slowly add the buttermilk into the wok.Keep stirring, until the buttermilk get just warm and starts to bubble.
Make sure you don't bring it to a boil to avoid curdling.Switch off the flame, season with salt and mix well.
Serve the Moru Kachiyathu Recipe (Kerala Style Seasoned Buttermilk) along with Mixed Vegetable Sambar, Steamed Rice and Beetroot Thoran to make it a perfect simple meal for a weekday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Moru_Kachiyathu_Recipe_Mor_Kuzhambu_with_onions-2_1600.jpg, 13
Ingredients: salt,green chilli,cloves garlic,carrot,cabbage (patta gobi muttaikose),curry leaves,coriander (dhania) leaves,onion,chana dal (bengal gram dal),instant oats (oatmeal),white urad dal

Dal Vada with Oats and Vegetable Recipe, 1 Carrot (Gajjar) - grated,2 sprig Coriander (Dhania) Leaves - chopped,Salt - to taste,1/2 cup White Urad Dal (Whole) - soaked for 30 minutes,1 cup Instant Oats (Oatmeal),1 Onion - chopped,1 Green Chilli - chopped,1 cup Cabbage (Patta Gobi/ Muttaikose),4 cloves Garlic - chopped,1 sprig Curry leaves - chopped,1 cup Chana dal (Bengal Gram Dal) - soaked for 30 minutes, 50, Tamil Nadu, To begin making the Dal Vada with Oats and Vegetable Recipe, finely grind the soaked dals with salt and adding as little water as possible into a thick smooth vada batter.Add the chopped carrot, cabbage, onions, green chillies, coriander leaves, curry leaves, garlic and oats and mix into the ground dal paste.
Check the salt and spice levels to adjust to suit your taste.Heat the Kuzhi paniyaram Pan and add a drop of oil to coat the pan; once the pan is well heated scoop the vada batter using a scoop spoon.
Cover the pan and allow it to steam .You will notice the top part of the vada getting cooked.
At this point you could add another drop of oil and then using a tiny flat spoon gently flip the vada so it can get cooked from the other side and crisp as well.When you insert the back of the spoon or a knife in the center it should come out clean - this the test to check whether it is has been cooked.
Continue the same process with the remaining vada batter and enjoy the healthy version of the vada's.
Serve the Dal Vada with Oats and Vegetable Recipe along with Sweet and Spicy Raw Mango Chutney along with Baked Chevdo Recipe (Chivda Mixture -Tea Time Snack) to have a variation for your tea time snacks., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Dal_Vada_with_Oats_and_Vegetable_Recipe_.jpg, 11
Ingredients: salt,red bell pepper (capsicum),bean sprouts,star fruit,mustard sauce,sesame (gingelly) oil,soy sauce,red chilli flakes,spring onion (bulb greens),iceberg lettuce,lemon,dry red chilli,garlic powder,sweet corn,sesame seeds (til seeds)

Asian Style Bean Sprout & Corn Salad Recipe, 1 Red Bell pepper (Capsicum) - finely chopped,2 teaspoons Mustard sauce,1 teaspoon Sesame (Gingelly) Oil,Salt - to taste,Red Chilli flakes - as needed,1 teaspoon Soy sauce,1 pinch Garlic powder,Iceberg lettuce - small bunch,1 Lemon - juiced,1/4 cup Sweet corn - steamed,1 Dry Red Chilli - finely chopped,2 Spring Onion (Bulb & Greens) - finely chopped,200 grams Bean Sprouts,2 teaspoons Honey,100 grams Star fruit - roughly chopped,1 teaspoon Sesame seeds (Til seeds) - toasted, 30, Continental, To begin making the Bean Sprout & Corn Salad Recipe, we will first light cook the bean sprouts by tossing it in a wok.Heat a teaspoon of oil in a wok on medium heat; add in the spring onions, the red peppers, and the bean sprouts.
Stir fry on high heat for a couple of minutes until just about cooked.Turn off the heat and transfer the sprouts to a large salad bowl and allow it to cool.
Add in the remaining salad ingredients- star fruit, roughly chopped, steamed sweet corn and green salad leaves.
Cover and keep the bowl in the fridge.
Prepare the dressing for the salad, by combining all the ingredients in a bowl - lemon juice,  mustard sauce, sesame oil, soy sauce, honey, toasted sesame seeds, chilli flakes, chopped red chilli, garlic powder and salt to taste, whisk it well.
Add the dressing and toss the salad.
Check for the salt and spice levels and adjust to suit your taste.Serve Bean Sprout & Corn Salad Recipe with Israeli Couscous Minestrone Soup Recipe and Classic Grilled Tomato Cucumber Chutney Sandwich Recipe for a filling dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/World_Salads/bean_sprout_corn_start_fruit_salad_recipe_shutterstock_62384413.jpg, 15
Ingredients: salt,wheat flour,bananas,instant coffee powder,water,baking soda,vanilla,vinegar,brown sugar (demerara sugar),cocoa powder,chocolate chips,sunflower oil

Vegan Chocolate Mocha Banana Cake Recipe, 1 teaspoon Baking soda,1/2 cup Chocolate chips,1/4 teaspoon Salt,1 teaspoon Vanilla Extract,1 teaspoon Instant Coffee Powder,1/2 cup Ripe Bananas - mashed,1/3 cup Sunflower Oil,1 cup Water - (adjust),1 teaspoon Vinegar,1/4 cup Cocoa Powder,1-2/3 cups Whole Wheat Flour,3/4 cup Brown Sugar (Demerara Sugar), 55, Continental, To begin making Vegan Chocolate Mocha Banana Cake Recipe, get prepped with all the ingredients.
Preheat oven to 350 degrees Fahrenheit or 180 degrees Centigrade.Prepare an 8 inch or 9 inch pan; grease and flour or line with aluminum foil and then grease and flour.
Keep aside.Mash bananas and gather the ingredients for the cake.In a large bowl, add whole wheat flour, sugar, cocoa powder, coffee powder, baking soda and salt.
Mix well with a wire whisk or sift the mixture well.To this, add oil, vanilla essence, vinegar, and 3/4 cup water.
Stir well with a silicone spatula or spoon.Fold in mashed bananas.
If you feel the batter is a bit thick, add more water; up to 1 cup to get a medium thick pouring consistency.Pour into prepared pan and smoothen to level the top.
Sprinkle with chocolate chips.Bake in preheated oven for 35 to 40 minutes or until a toothpick inserted in center comes out clean.Remove from oven and place on cooling rack.After 10 minutes, remove cake from foil and cool on wire rack completely.When cool, cut into desired shapes and enjoy with a cup of coffee/tea or with a scoop of your favorite ice cream!!You can serve Vegan Chocolate Mocha Banana Cake Recipe, with Apple Cinnamon Soy Smoothie Recipe and Maharashtrian Kanda Poha Recipe as an after school light meal for an energy booster., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Curryandvanilla/Vegan_Chocolate_Mocha_Banana_Cake_.jpg, 12
Ingredients: pistachios,paneer,milk,saffron strands,palm jaggery,brown sugar (demerara sugar) sprinkling,condensed milk,rasgulla horizonty

Baked Jaggery Rasgulla Recipe, 10 Rasgulla - cut in half horizontally,1 cup Milk,Pistachios - for garnishing,1 teaspoon Brown Sugar (Demerara Sugar) - for sprinkling,200 grams Paneer (Homemade Cottage Cheese),4 tablespoons Palm jaggery,Saffron strands - Few,4 tablespoons Condensed Milk, 40, Oriya Recipes, To begin making Baked Jaggery Rasgulla, firstly preheat the oven to 200 degree C.Blend the paneer, condensed milk, jaggery and saffron till it becomes really smooth.
Make sure that you adjust the sweetness according to your taste.In a shallow baking pan arrange the rasgullas and pour the paneer-milk mixture over it.Sprinkle a little brown sugar over each rasgullas and add the pistachios.
Cover it with aluminium foil and let it bake for about 18-20 minutes.After 18-20 minutes, Take it out from the oven and let it cool for a few minutes.Serve Baked Jaggery Rasgulla as a dessert after your delicious meal of Panchmel Dal, Beetroot Thoran and Tawa Paratha., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Swayampurna_Mishra/Baked_gur_jaggery_rasgulla.jpg, 8
Ingredients: salt,black salt,corn flour,coriander (dhania),rice flour,green bell pepper (capsicum) stir,chaat masala powder,red chilli powder,sweet chutney (date tamarind),sweet corn,onion,lemon,green chutney (coriander mint),black pepper powder,flour (maida),green chillies,sunflower oil

Crispy Corn And Bell Peppers Chaat Recipe, 1 tablespoon Green Chutney (Coriander & Mint) - (adjust to taste),2 Green Chillies,Coriander (Dhania) Leaves - a small bunch,Salt - to taste,1 tablespoon All Purpose Flour (Maida),1 pinch Black Salt (Kala Namak),1 Onion - finely chopped,1 tablespoon Sweet Chutney (Date & Tamarind) - (adjust to taste),Lemon juice - to taste,2 cups Sweet corn,1 tablespoon Corn flour,1 pinch Chaat Masala Powder,1/2 cup Green Bell Pepper (Capsicum) - stir fried,1 tablespoon Rice flour,1/2 teaspoon Red Chilli powder,1 teaspoon Black pepper powder,Sunflower Oil - to deep fry, 30, Indian, To begin making Crispy Corn and Bell Peppers Chaat Recipe, get all the ingredients ready.
Stir fry the chopped capsicum only for a couple of minutes in a stir fry pan.
We need the capsicum to be crunchy for this recipe.
Take out and keep aside.Put together the corn kernels, maida, corn flour, rice flour, pepper powder and salt in a big mixing bowl.
Give a good mix with a bit of water such that the corn is coated with the flour and spices.Heat enough oil in a kadai to deep fry the corn.Once the oil is hot, Take corn and scatter into the hot oil.
Stay away from oil as it scratters and splashes.Once the corn is crisp and golden, transfer it onto a kitchen tissue to absorb excess oil.Meanwhile in a mixing bowl, take sauted capsicum, onion, dates and tamarind chutney, green chutney, red chilli powder, chaat masala powder, kala namak, lemon juice and salt.
Toss well, add fried corn, toss again and served immediately.Finally add crispy corn , toss and relish immediately.Serve Crispy Corn and Bell Peppers Chaat Recipe along with Sev Puri Recipe (Papdi Chaat) for chat party with friends., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/Crispy_Corn_and_bell_peppers_Chaat.jpg, 17
Ingredients: tomato,basmati rice,cloves garlic,carrot,black peppercorns,onion,turmeric powder,green chillies,salt,cardamom (elaichi) podsseeds,mint leaves (pudina),green beans (french beans),raisins sutana variety,cauliflower (gobi) florets,cashew nuts,ginger,bay leaf (tej patta),ghee,green peas (matar),cinnamon stick (dalchini),badam (almond),cloves (laung)

Gujarati Badshahi Pulao Recipe - A Rich Preparation Of Rice, Vegetables, Nuts And Spices, 1 cup Tomatoes - chopped,1/4 cup Mint Leaves (Pudina) - chopped,2 Onions - chopped,3 cloves Garlic,3 Green Chillies,2 cups Basmati rice,Salt - to taste,4 tablespoons Ghee,1 cup Cauliflower (gobi) - florets,3 Cardamom (Elaichi) Pods/Seeds,1/4 cup Green peas (Matar),1/4 cup Raisins - sutana variety,1 inch Ginger - chopped,2 teaspoons Whole Black Peppercorns,3 Cloves (Laung),2 tablespoons Badam (Almond) - sliced,1/2 teaspoon Turmeric powder (Haldi),1 inch Cinnamon Stick (Dalchini),1/4 cup Green beans (French Beans),1 Bay leaf (tej patta),2 tablespoons Cashew nuts,1/4 cup Carrots (Gajjar) - chopped, 50, Gujarati Recipes﻿, To begin making the Gujarati Badshahi Pulao Recipe, wash and soak rice in 4 cups of water for half an hour.Steam the vegetables -  carrots, beans, florets and peas and set aside.
Using the pestle and mortar, pound together the cinnamon, cloves and cardamom to a fine powder.Heat 1 tablespoon of ghee in a small pan on medium heat, roast the nuts and raisins and set aside.Make a paste of the onions, ginger, garlic and green chillies.Heat the remaining 3 tablespoons of ghee on medium heat; add onion-ginger-garlic paste and sauté until they turn light golden brown in colour.Add the pounded spice powder, bay leaves, crushed peppercorns, tomatoes, turmeric powder and sauté until the tomatoes are tender and soft.
Stir in the rice along with the water it was soaked in, salt, and chopped mint leaves.Allow the Badshahi Pulao mixture to come to a boil and then turn the heat to low.
Cover the pan and simmer for approximately 30 minutes until the rice has absorbed all the water and cooked to the desired texture.Once cooked, turn off the heat and allow the Badshahi Pulao to rest for 15 minutes.
Gently stir in the steamed vegetables, roasted nuts and serve hot.Serve the Badshahi Pulao with Gujarati Kadhi and Papad and Boondi Raita for your everyday meals., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Rice/Gujarati_Badshahi_Pulao_A_Rich_Preparation_Of_Rice_Vegetables_Nuts_And_Spices_-1.jpg, 22
Ingredients: salt,asafoetida (hing),water,gram flour (besan),sunflower oil (sunflower oil),turmeric powder,sunflower oil

Homemade Sev Recipe - Gram Flour Vermicelli Snack, 1/2 teaspoon Turmeric powder (Haldi),Sunflower Oil - (Sunflower Oil) for deep frying,Salt - to taste,1/2 cup Water,4 tablespoons Sunflower Oil,2 cups Gram flour (besan),1/2 teaspoon Asafoetida (hing), 60, Indian, To begin making the Homemade Sev Recipe, combine all the ingredients except water.
Gradually add water to make it a stiff dough, adding extra water if required.Grease the Sev Press or the Sev Sancha with oil and place the plate with many tiny holes into the press.Heat oil in a frying pan, until hot.Fill in the sev dough into the press.
Press out thin strands of the dough into the hot oil.
Only press in enough to cover the oil.
Sev cooks and turns dark quickly.
So gently turn the pressed sev to fry the other side.
Once the sev starts to turn golden, using a slotted spoon drain excess oil out and place it on a plate to cool.Press the remaining batches of the sev dough in the similar manner.Cool the entire homemade Sev and store in airtight containers.Serve the sev along with chaats like Bhel Puri, Sev Papdi Puri Chaat, Khakra Chaat, Chole Tikki Chaat as a tea time snack with family and friends., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Tea_Time_Snacks/Homemade_Sev_Recipe-1.jpg, 7