anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,green chilli,rice,asafoetida (hing),mustard seeds,coconut,water,carrot,curd,curry leaves,sesame seeds (til seeds),bottle gourd (lauki),baby potatoes,turmeric powder,chana dal (bengal gram dal),methi seeds (fenugreek seeds) a,sunflower oil

Aava Pettina Majjiga Pulusu Recipe - Andhra Style Mor Kuzhambu, 1/2 cup Bottle gourd (lauki),1/4 teaspoon Turmeric powder (Haldi),1/2 tablespoon Fresh coconut - chopped into pieces,1 teaspoon Sesame seeds (Til seeds),1 cup Curd (Dahi / Yogurt) - whisked,Salt - to taste,1/2 teaspoon Sunflower Oil,Asafoetida (hing) - a pinch,1/4 teaspoon Methi Seeds (Fenugreek Seeds) - a few,1/2 teaspoon Mustard seeds,1 Tomato - quartered,1 teaspoon Chana dal (Bengal Gram Dal),1 Green Chilli - slit,2 1/2 teaspoons Mustard seeds,1 Carrot (Gajjar) - diced,1 teaspoon Rice,2 sprig Curry leaves,4 Baby Potatoes - boiled and peeled,1/2 cup Hot water,1 cup Water,1/4 teaspoon Asafoetida (hing), 35, Andhra, To begin making Aava Pettina Majjiga Pulusu Recipe, soak Chana Dal, Sesame Seeds, Raw Rice, Mustard Seeds and Fresh Coconut in a cup of hot water for 20 minutes.This is soaked in hot water so that the ingredients get soft and gets easy to grind the Aava paste (mustard paste).Once the ingredients are soft, grind them all together in a mixer to a smooth paste and set the aava paste aside.
 Into a pressure cooker, add a cup of water, salt and turmeric powder, potato, carrots, bottle gourd, tomatoes, slit green chilli, curry leaves and pressure cook for 3 whistles.
Turn off the heat and allow the pressure to release naturally.
In another pan, on a low heat add the cup of whisked curd, half a cup of water, the Aava paste, a pinch of Asafoetida and bring to boil.
Turn off the heat.
Do not add salt to the curd mixture when it is boiling, the mixture will curdle.
Add salt only after adding the vegetables.After all the vegetables are cooked, add them to the curd mixture along with the water.
Mix well and simmer the Aava Pettina Majjiga Pulusu for 3 to 4 minutes.
Add more salt if required.
In a tadka pan, add a teaspoon of oil.
Once the oil is hot, add mustard seeds, fenugreek seeds (do not add too many, just 4 to 7 seeds would suffice) and asafoetida.Once the mustard seeds stops crackling, turn off the flame and pour this over the prepared Aava Pettina Majjiga Pulusu.
Mix well and serveServe Andhra Style Aava Pettina Majjiga Pulusu along with Steamed Rice, Palak Pappu, Muttaikose Poriyal for a wholesome lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/anu.mallajosyula-gmail.com/Aavapettina_Majjigapulusu.jpg, 18
Ingredients: salt,water knead,stalks spring onion (bulb greens),schezwan sauce,carrot,hakka noodles,onion,black pepper powder,green bell pepper (capsicum),flour (maida)

Szechwan Hakka Noodle Momo Recipe, 1 Carrot (Gajjar) - finely chopped,1 cup Hakka Noodles - boiled,1 cup All Purpose Flour (Maida),Salt - to taste,Water - to knead,1 Onion - finely chopped,3 tablespoons Schezwan sauce,5 Stalks Spring Onion (Bulb & Greens) - finely chopped,1 Green Bell Pepper (Capsicum) - finely chopped,1 teaspoon Black pepper powder, 55, Indo Chinese, To begin making the Szechwan Hakka Noodle Momo Recipe, first let’s make the dough first.For the Momo doughIn a mixing bowl, take maida add water slowly and knead to make a firm and smooth dough.
The dough should not be sticky.
Keep the momo dough covered for 2 hours before making corn stuffing.For the FillingHeat a sauce pan with oil, add chopped ginger and garlic.
Saute till for a few seconds and add chopped onions.Saute until the onions are translucent.
Add in chopped carrot and bell peppers and keep stir frying until the vegetables are cooked.Add salt, pepper and Szechwan paste and mix well.
Once the spices are mixed you can add cooked noodles and give it a stir fry.
Check for seasoning and if you require more you are free to add.
Switch off the heat and allow the Szechwan momo filling to cool down.
To make the MomoTake a bamboo dim sum maker, or the regular idli steamer and fill it with water and place it over a medium heat.Later divide the dough into equal portions, to the size of a lemon.Take each ball and start rolling it out on a surface.
Roll out the dough as thin so that the outer layer of the momo is thin and delicate.In every flatten dough leaf, add 1 tablespoon of the filling and fold the edges to semi circles and start pleating to give a nice characteristic pleats.Do the same with all the rest of the dough and momo filling.
Keep the completed Szechwan noodle momos under a moist cloth to prevent drying.Grease the steamer with oil or place butter paper before placing Szechwan noodle momo from prevent sticking.If using traditional steamer it has own boiler or if using bamboo steamer then boil water in a shallow pan and when water starts boiling place the momo filled bamboo steamer on it.
Steam for 10 - 15 minutes.Serve the Szechwan Hakka Noodle Momo along with Basil And Mushroom Toast With Thai Red Chilli Recipe and Thai Green Papaya Salad Recipe to complete your meal for your.
Sunday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Schezwan_Hakka_Noodle_Momo_Recipe.jpg, 10
Ingredients: salt,penne pasta,pumpkin pasta sauce,virgin olive oil,basil leaves,italian,broccoli,pepper

Penne With Creamy Pumpkin Sauce Recipe With Broccoli, Basil leaves - a few,500 grams Penne pasta,2 cups Pumpkin Pasta Sauce,Salt and Pepper - to taste,Extra Virgin Olive Oil - for cooking,Italian seasoning - for garnish,500 grams Broccoli, 60, Italian Recipes, To begin making the Penne with Creamy Pumpkin Sauce recipe with broccoli, we will first cook the pasta along with water and salt until al-dente (cooked, but firm and not very soft).
Once the pasta is cooked, run it under cold water to prevent any more cooking.
Drizzle some olive oil on the top, so it does not stick together.
Make the creamy pumpkin pasta sauce and keep it aside.
Click here to see the recipe to make the creamy pasta sauce.Next, heat a teaspoon of olive oil in a wok on medium high heat; add in the broccoli florets, sprinkle some salt and stir fry on high heat until the broccoli is lightly cooked and steamed.
You will know it when the broccoli changes its colour to a nice bright green and you take a bit of the broccoli it will be al-dente.Once done, transfer the broccoli to a serving bowl and keep aside.Our finaly step is to toss the cooked pasta in the creamy pumpkin pasta sauce.Heat a teaspoon of olive oil in the same wok that you used for broccoli; add in the pasta and the pasta sauce and stir fry on medium high heat until the pasta is well coated with the sauce (about 2 minutes).Turn off the heat and the pasta is ready to be served.Spoon the Penne with Creamy Pumpkin Sauce into individual serving bowl and place the stir fried broccoli by the side.
Grind some Italian seasoning on the top and serve.Serve Penne With Creamy Pumpkin Sauce Recipe With Broccoli with Summer Lettuce Salad Recipe and Crispy Eggless Pinwheels Bread Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/World_Pastas_Pizzas/Penne_with_Creamy_Pumpkin_Sauce_Recipe_with_Broccoli-1.jpg, 8
Ingredients: salt,mustard seeds,fennel seeds (saunf),water,carrot,vinegar,cumin seeds (jeera),methi seeds (fenugreek seeds),turnips

Gajar Shalgam Ka Paani Wala Achar Recipe - Carrot And Turnip Pickle, 2 tablespoons Vinegar,4 Turnips - peeled & cut in thick slices,1-1/2 cups Water,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,Salt - as needed,1 teaspoon Methi Seeds (Fenugreek Seeds) - optional,2 Carrots (Gajjar) - peeled & cut in thick slices,1 tablespoon Fennel seeds (Saunf), 25, North Indian Recipes, To begin making the Gajar Shalgam Ka Paani Wala Achar recipe, cut vegetables into thick slices and wash it nicely.Add 1-1/2 cups of water and the vegetables in a pressure cooker and pressure cook for 1 whistle.Turn off the heat and allow the steam to release naturally.Once the steam is completely released, transfer the vegetables along with the water into a pan and keep aside.In a separate pan, dry roast mustard seeds, cumin and fennel along with some fenugreek seeds and crush them partially using a mortar pestle.Add vinegar, salt and the crushed spices to the cooked turnip and carrot and stir nicely.
Give a gentle boil and turn off the heat.Allow the pickle to cool down completely and later transfer it in a jar or any container and store in fridge.Serve Gajar Shalgam Ka Paani Wala Achar with Whole Wheat Lachha Paratha, Gajar Paratha or any other stuffed paratha for breakfast or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaheen_ali/Gajar_Shaljam_Ka_Paani_Wala_Achar__Instant_Carrot__Turnip_Pickle.jpg, 9
Ingredients: baking powder,wheat flour,salt,cumin powder (jeera),mustard seeds,red chilli powder,water,curry leaves,white urad dal (split),sugar,sooji (semolina rava),coriander powder,turmeric powder,sambar powder,sunflower oil

Mangalorean Style Biscuit Roti Recipe, 1 pinch Turmeric powder (Haldi),1 teaspoon White Urad Dal (Split),1 tablespoon Red Chilli powder,2 sprig Curry leaves - finely chopped.,1 tablespoon Sambar Powder,1 teaspoon Baking powder,1/2 tablespoon Coriander Powder (Dhania),Salt - to taste,3 tablespoons Sunflower Oil,Sunflower Oil - for deep frying,2 tablespoons Sunflower Oil - hot,1/4 teaspoon Mustard seeds,1/4 cup Water,1/2 tablespoon Cumin powder (Jeera),1/2 cup Sooji (Semolina/ Rava),3 tablespoons Sugar,3/4 cup Whole Wheat Flour, 55, Mangalorean, To begin making the Mangalorean Style Biscuit Roti Recipe we will first mix the dough.
Take a mixing bowl and add the flour, baking powder and salt.
Mix well.Add in the hot oil and little water and knead well to form a firm dough.
The point of adding hot oil to knead the dough is to make the biscuit roti crispier when fried.
Cover and keep aside til you make the filling.Into a preheated pan add oil.
Once the oil is hot add the mustard seeds and curry leaves and let them splutter.
Once done add the urad dal and roast till the dal becomes slightly brown in colour.Once done add all the spice powders like the cumin powder, coriander powder, sambar powder, red chili powder turmeric powder, semolina salt and sugar.
Saute on low flame for 3 to 4 minutes until well combined.
Keep this aside.To make the RotisPinch out a small lemon sized dough from the dough.
 Roll it out flat by dusting some flour on your kitchen surface.Take a tablespoon of the filling and place it at the center of the rolled out dough.
Start bringing the sides of dough to the center.
Seal it completely otherwise if there are any holes it will start to absorb oil.Dust some more flour and flatten the biscuit roti to 2 inch diameter.
Let the thickness of the dough be almost ½ a centimeter.
Repeat the same process for the rest of the dough.Heat a kadi with enough oil and keep it at a medium heat.
Make sure it does not heat up too much.
Now start to fry these Mangalorean Style Biscuit roti one by one till it is golden brown on either side.
Drain it on a kitchen napkin and serve.
Serve the Mangalorean Style Biscuit Roti Recipe as a Tea Time snack with Adrak Chai and enjoy your evening time.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Mangalorean_Style_Biscuit_Roti_Recipe_.jpg, 15
Ingredients: ajwain (carom seeds) powder,salt,wheat flour,water knead,red bell pepper (capsicum),spinach,paneer,milk,red chilli powder,virgin olive oil,dry yeast,sugar,corn meal,black pepper powder,buttermilk,oats flour

Spinach & Paneer Cornmeal Roll Recipe, 1 tablespoon Red Chilli powder,1 teaspoon Active dry yeast,1 teaspoon Black pepper powder,1 cup Paneer (Homemade Cottage Cheese) - grated,1 cup Corn meal,1/4 cup Red Bell pepper (Capsicum),Water - to knead,1/2 cup Whole Wheat Flour,2 teaspoon Sugar,1 teaspoon Ajwain (Carom seeds) - powder,1/2 cup Milk,Salt - as per taste,1 cup Spinach - washed and shredded,1/2 cup Oats Flour,1/4 cup Extra Virgin Olive Oil,1/4 cup Buttermilk, 105, Continental, We begin making the Spinach & Paneer Sausage Roll Recipe by making the bread first.
Bloom the yeast with 5 tablespoon of luke warm water and sugar for about 10 minutes till you see enough bubbles.Then in a mixing bowl add the cornmeal, wheat flour, oat flour, and yeast and oil mixture into the bowl and mix well.Warm the milk and add it into the mixture, add the buttermilk as well and mix into a soft dough.Once the dough is kneaded enough, rest it in the same bowl covered with a wet blanket and keep it in a warm place for about 20 minutes.Pre heat the oven for about 180 degree Celsius for 10 minutes and keep it ready for baking.In the mean while prepare for the stuffing.
Wash the spinach and chop them into thin strings.
Heat a pan with oil, add garlic and onions and saute till it is translucent.Next add the spinach and give it a stir, let the water come out then you can add the crumbled paneer.
Season it well with salt, jeera powder, pepper powder and red chilli powder.
Keep it aside.Take out the bread and knock it down as it would increase in its size.
Knead little more and roll it flat by dusting it out on your kitchen surface.The dough will be soft so handle delicately and keep dusting the flour and rolling it.Roll it into a huge rectangle shaped dough, with 1 inch thickness, add the stuffing and spread it evenly over the surface.Now carefully roll it over and form a log, cut the log into 10 slices, you will notice beautiful pin wheel the dough has formed into.Place the cornmeal roll slices close together in the greased pan.
Cover and we will now allow it to rise for another 30 minutes.Keep a cup of milk with honey mixed for ready to brush it over the bread.
Rest the bread for about 10 more minutes and sprinkle red bell peppers and bake it for about 30 minutes.In the middle you can brush it with honey to give that brown color to the bread.
Once it is baked, rest it for few minutes and serve or serve immediately.Serve the Spinach & Paneer Sausage Roll Recipe as a healthy snack, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Spinach__Paneer_Cornmeal_Roll_Recipe.jpg, 16
Ingredients: sunflower seeds,pistachios,raisins,cranberries,badam (almond),dates,walnuts

Homemade Trail Mix Recipe with Dry Fruits, 1/2 cup Cranberries,1 cup Pistachios - sliced,1 cup Walnuts - quartered,1/2 cup Dates,1/2 cup Sunflower seeds,1/2 cup Raisins,1 cup Badam (Almond) - sliced, 40, Continental, To begin making the Homemade Trail Mix Recipe with Dry Fruits, all you have to do is get all the ingredients ready.
Cut them into small bite size pieces and combine all of them together.Store the Homemade Trail Mix in airtight glass jars so they stay fresh for a long time.Serve Homemade Trail Mix Recipe as an after school snack to your kids along with Pineapple Banana & Oat Smoothie Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/Dessert_Energy_Bars/Homemade_Trail_Mix_Recipe_Nuts_Dry_Fruits_-1.jpg, 7
Ingredients: tomato,salt,lemongrass,ginger,pandan leaf,red chilli powder,cloves garlic,water,curry leaves,onion,turmeric powder,coriander powder,chicken bs,sunflower oil

Sri Lankan Chicken Curry Recipe, 1 tablespoon Red Chilli powder,2 Tomatoes - pureed,1 tablespoon Coriander Powder (Dhania),1/2 teaspoon Turmeric powder (Haldi),1 Lemongrass,2 sprig Curry leaves,Water - as required,Salt - to taste,12 cloves Garlic - finely chopped,2 Onions - finely chopped,1 Pandan leaf,500 grams Chicken - with bones,1-1/2 inch Ginger - finely chopped,Sunflower Oil - as required, 55, Sri Lankan, To begin making the Sri Lankan Chicken Curry recipe, clean the chicken thoroughly and wash it well.In a mixing bowl, add vinegar, salt, red chili powder mix well, add the chicken pieces and mix well to combine.
Allow the chicken to marinate for a minimum of 30 minutes to 1 hour.Traditionally this Sri Lankan Chicken Curry recipe is made in clay pots, and if you do have one use that for cooking.Heat oil in a wide pan on medium flame, add onions, ginger, garlic and saute for 4-5 minutes till onions become golden brown in colour.Once done add lemongrass, pandan leaf, curry leaves and mix well.Now add the tomato puree and cook until the puree thickens and oil separates from the sides of the pan.Add the marinated chicken and cook for 3  minutes.
Once the chicken is added, add all the spice powders - coriander powder, red chili powder, turmeric powder and salt.
Mix well to combine.Finally add 1 cup water, cover and cook the Sri Lankan Chicken Curry until the chicken is fully cooked.
Adjust the consistency of the curry to your liking.
Garnish the Sri Lankan Chicken Curry  Recipe with some curry leaves and serve.
Serve Sri Lankan Chicken Curry Recipe with Veechu Parotta Or Ceylon Parotta Recipe or Idiyappam With Coconut Milk Recipe for a delicious meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Sri_Lankan_Kulkul_Mas_Curry_Chicken_Curry-3.jpg, 14
Ingredients: salt,ginger,multigrain flour,coriander (dhania) leaves,ajwain (carom seeds),cloves garlic,gram flour (besan),cumin seeds (jeera),lemon,rice flour,green chillies,cabbage (patta gobi muttaikose),sunflower oil

Kobiche Vade Recipe - Cabbage And Multigrain Fritters, 2 teaspoons Cumin seeds (Jeera),3 to 4 Green Chillies - finely chopped,3 to 4 cloves Garlic - finely chopped,Salt - to taste,1 teaspoon Lemon juice,2 tablespoons Rice flour,1 tablespoon Sunflower Oil - as required for shallow frying,3/4 cup Multigrain flour,Coriander (Dhania) Leaves - handful,1 inch Ginger - finely chopped,2 to 3 tablespoons Gram flour (besan),1 to 1 1/4 Cabbage (Patta Gobi/ Muttaikose) - finely chopped,2 teaspoons Ajwain (Carom seeds), 35, Indian, To begin making the Kobiche Vade Recipe, first grind together chillies, ginger, cumin seeds and garlic in a blender or mortar pestle.In a mixing bowl add all the ingredients like the cabbage, multigrain flour, gram flour, rice flour, green chillies, ginger, garlic, cumin seeds, ajwain, coriander leaves, lemon juice and salt.
Use some water to make a thick batter of dropping consistency.Heat a non-stick Appam pan.
Drizzle some oil in each of the cavities.Drop about 2 tablespoon batter into each cavity.
Cover and cook on low flame till they brown.Using a wooden skewer turn the Kobiche vade upside down and cook for a couple of minutes more till golden brown on all sides.Serve Kobiche Vade with Dhaniya Pudina Chutney and Masala Chai.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Kobiche_Vade_Cabbage_and_multigrain_fritters.jpg, 13
Ingredients: salt,milk,dill leaves,black pepper powder,cauliflower (gobi) floret,walnuts,sunflower oil

Roasted Cauliflower Dill Soup Recipe, Sunflower Oil - for cooking,Salt - to taste,2 sprigs Dill leaves,4 tablespoon Milk,2 teaspoon Walnuts - toasted,Black pepper powder - for seasoning,1 Cauliflower (gobi) - cut into medium floret, 55, Continental, To begin making the Roasted Cauliflower Dill Soup Recipe cut the cauliflower into small sized florets and soaking them in water in order to remove any warms.
Later wash the florets thoroughly, drain them and keep it aside.Heat a shallow frying pan with some oil, add in the florets and saute till it is roasted and has a charred look.
You can add some salt while cooking.Once done set it aside to cool and blend it in a hand blender with milk to a fine smooth paste.Transfer the smooth cauliflower paste into a saucepan and add some water or milk to consistency that you wish to consume the soup.Add in the the dill leaves and check for the seasonings.
Pour it into a serving bowl and garnish it with some toasted walnuts and a drizzle of olive oil.Serve the Roasted Cauliflower Dill Soup Recipe with breakfast meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/oct-19/Roasted_Cauliflower_Soup_With_Walnuts_And_Dill-1.jpg, 7
Ingredients: salt,kalonji (onion nigella seeds),ajwain (carom seeds),red chilli powder,water,gram flour (besan),curd,curry leaves,dry red chillies,onion,cumin seeds (jeera),ginger garlic paste,turmeric powder,sunflower oil

Bihari Style Kadhi Badi Recipe, 1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Ginger Garlic Paste,2 tablespoons Onion - chopped,Salt - to taste,1/2 teaspoon Kalonji (Onion Nigella Seeds),1/2 cup Water,1 teaspoon Cumin seeds (Jeera),3 Dry Red Chillies,2 teaspoon Sunflower Oil,1 cup Curd (Dahi / Yogurt) - (sour),1 teaspoon Ajwain (Carom seeds),Red Chilli powder - to taste,2 tablespoons Gram flour (besan),1 cup Gram flour (besan),Curry leaves - few,Sunflower Oil - to deep fry, 75, Bihari, To begin making Bihari Style Kadhi Badi Recipe, take a bowl and mix all the badi ingredients together including gram flour, ajwain, kalonji, turmeric powder, onion, salt, red chilli powder, salt and make a thick paste with water.
Keep it aside for 15 minutes.Meanwhile for Kadhi, mix together yogurt and chickpea flour, salt, turmeric powder, red chilli powder and about 2 cups of water.Beat well so that no lumps remain and is smooth.
You can add more water if you prefer thin gravy.For tempering, heat oil in a heavy bottomed pan.
Add cumin seeds and let it splutter.
Add whole red chillies and sauté till they release an aroma.Add curry leaves and ginger-garlic paste.
Let it cook for about 2 minutes.
Now add the kadhi mix and let it simmer on low flame for 15 minutes.In the meanwhile, Heat a kuzhi paniyaram pan with enough oil and add a tablespoon of the badi dough into the hollow holes and fry them on either side till it is golden brown.
Put the badi in the kadhi gravy that is simmering away, you can add it immediately as the badi will soak up in enough gravy.
Cover and cook for 5 more minutes.
Serve hot.Serve Bihari Style Kadhi Badi Recipe with Jeera Rice, Kachumber Salad and Masala Khichia for an everyday meal.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/30-march/Bihari_Style_Kadhi_Badi_Recipe_yogurt_curry-2.jpg, 14
Ingredients: baking powder,wheat flour,salt,milk cold,apple,vanilla,mixed fruits apples,eggs flax meal eggs replacer,sunflower oil

Apple Vanilla Whole Wheat Pancakes Recipe, 1 teaspoon Baking powder,1 cup Milk - cold,1 teaspoon Vanilla Extract,1/4 teaspoon Salt,Mixed fruits - or apples for serving,1 Whole Eggs - well beaten or Flax meal Egg Replacer,Honey - for serving,1 tablespoon Sunflower Oil,1 cup Whole Wheat Flour,1 Apple - peeled and grated, 35, Continental, To begin making the Apple Vanilla Whole Wheat Pancakes Recipe, stir together wheat flour, baking powder and salt.Add eggs (or the flax eggs), milk, vanilla extract, grated apple, and oil and whisk until well blended.Heat skillet in medium heat.
Pour a ladle full of the apple vanilla pancake mixture on the skillet.
Do not spread the mixture on the skillet, once pour it on a hot skillet it creates on its own a boundary point .Cook until bubbles form and edges start to fry and turn lightly crisp.
Flip over and cook until lightly browned.Serve the Apple Vanilla Whole Wheat Pancakes with more apples or other fruits drizzled with honey or any other seasonal fruit of your choice for a healthy breakfast., https://www.archanaskitchen.com/images/archanaskitchen/World_Breakfast/Apple_Vanila_Whole_Wheat_Pancake_Recipe-1.jpg, 9
Ingredients: sugar,plum rose fruit,lemon,ice apple (nongu)

Ice-Apple And Plum Rose Juice Recipe, 3-4 Plum Rose Fruit,1 tablespoon Sugar - to taste,4 Ice Apple (Nongu),Lemon juice - of 1/2 a lemon, 20, Continental, To begin making Ice-Apple And Plum Rose Juice, first chop the plum rose to medium pieces.
Keep aside in a bowl.
Next remove the shell of the nongu or ice apple and gently remove the brown skin reserving the juices.
Reserve the nongu juice in a bowl and keep the fruit pulp in a separate bowl.In a juicer or blender add nongu juice, chopped plum rose and sugar, blend to a smooth shake like consistency, use little water if required to adjust the consistency of the juice.Add the lemon juice and stir to combine.
Taste and adjust the amount of sugar accordingly.
Serve the Ice-Apple And Plum Rose Juice chilled or at room temperature during hot summer afternoons., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Beverages/Ice_Apple_Plum_Rose_Milkshake_Recipe.jpg, 4