anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,mustard seeds,tender coconut water,kashmiri dry red chilli,dry coconut (kopra),curry leaves,white urad dal (split),gram dal (pottukadalai) bit oil,coconut oil,green chillies

South Indian Coconut Chutney Recipe With Coconut Water, 1 cup Dry coconut (kopra) - finely chopped,1/2 teaspoon Mustard seeds,2 Green Chillies - finely chopped,1 Kashmiri dry red chilli,1/4 cup Roasted Gram Dal (Pottukadalai) - roasted in a bit of oil,1 teaspoon Coconut Oil,1/4 teaspoon White Urad Dal (Split),Tender coconut water - as needed,Rock Salt - to taste,5 Curry leaves, 20, South Indian Recipes, To begin making South Indian Coconut Chutney Recipe With Coconut Water, in a blender, take all the ingredients mentioned under to make chutney.
Blend it with coconut water, until you get a semi-smooth paste like chutney.
Traditionally, this is kept coarser as well, which also tastes yum.Pour the contents of chutney to a large mixing bowl.In a tadka pan, heat a bit of coconut oil and when the coconut oil is hot, add the mustard seeds on low heat, allow to crackle and add the urad dal, curry leaves and kashmiri dry red chilli and saute for a minute or till the urad dal crisp up.
Switch off heat.After a few minutes when the tadka is cooled a bit, pour the tadka over chutney and mix it well just before serving.Serve South Indian Coconut Chutney Recipe With Coconut Water along with Ragi Rava Idli Recipe, Restaurant Style Sambar Recipe and Onion Tomato Podi Masala Dosa Recipe for a scrumptious breakfast on a weekend.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Dhara/Coconut_Chutney.jpg, 10
Ingredients: baking powder,orange,salt,tutti frutti,orange juice,cranberries,vanilla,eggs,caster sugar,flour (maida),gram butter

Orange Cranberry Cupcakes Recipe, 1/4 tablespoon Salt,3 tablespoon Tutti frutti,60 gram Butter (unsalted),1 tablespoon Vanilla Extract,1/2 cup Fresh orange juice,1-1/4 cup All Purpose Flour (Maida),1 cup Caster Sugar,1-1/2 tablespoon Baking powder,2 tablespoon Orange Zest (Rind),1 cup Cranberries - chopped,2 Whole Eggs, 60, Continental, To prepare Orange Cranberry Cupcakes Recipe, preheat oven to 180 degrees Celsius.Take a bowl,Add butter,eggs and sugar and beat it properly till it becomes light and fluffy.Add vanilla essence ,orange juice, and orange zest, mix it well.Take another bowl and add all dry ingredients,all-purpose flour,baking powder, and salt.Transfer this mixture into the first bowl which is having other wet ingredients(beaten egg,sugar,butter and orange mixture).Add chopped cranberries and tutti fruity.Mix everything well.Take cupcake molds and transfer mixture into molds,put them in the oven for 20-25 minutes.After 25 minutes ,take cupcakes out.
To check if cupcakes are done or not,insert a toothpick into the center of the bread if it comes out clean ,if it is clean then cupcakes are done.Let the cupcakes cool down until warm.Orange Cranberry Cupcakes are ready to be served for breakfast or as a tea time snack.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Orange_Cranberry_Cupcakes.jpg, 11
Ingredients: black salt,ice cubes,sugar,lemon,pomegranate fruit kernels,mint leaves (pudina),aerated water (soda water)

Fizzy Pomegranate Mint Mocktail Recipe, 1/2 cup Fresh Pomegranate Fruit Kernels,1 teaspoon Lemon juice,2 teaspoons Sugar,5 Ice cubes - crushed,Mint Leaves (Pudina) - a small bunch,1/4 teaspoon Black Salt (Kala Namak),300 ml Aerated water (Soda Water) - Chilled, 10, Continental, To begin making Fizzy Pomegranate Mint Mocktail Recipe, blend the pomegranate along with a little water, lemon, sugar to make a juice.
Strain the pomegranate juice with a fine mesh strainer and remove the seeds.The pomegranate juice should be thick and not diluted.
Now crush the mint leaves with help of mortar pestle and keep aside.Take wine glasses and, add about 2 tablespoons of blended pomegranate juice into each.
Then add crushed mint leaves.Add a pinch of black salt, some crushed ice cubes (according to taste), and finally add soda in it.
Mix slightly.Garnish the Pomegranate & Mint Mocktail with lemon wedges.Serve this Fizzy Pomegranate Mint Mocktail Recipe with appetizer like Grilled Paneer Methi Tikki Recipe and Apple And Ginger Cocktail Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Roop/fizzy-pomegranate-mint-mocktail-recipe.jpg, 7
Ingredients: salt,green beans (french beans),red chilli flakes,carrot,baby corn,lemon,pepper,button mushrooms,butter,dried oregano

Steamed Vegetables With Chilli Lime Butter Recipe, 1 cup Baby corn - cut into half,1 cup Carrot (Gajjar) - cut into diagonals,1 teaspoon Lemon juice,1 cup Button mushrooms - quartered,1 teaspoon Red Chilli flakes,Salt and Pepper - to taste,1 cup Green beans (French Beans) - cut into 2 inch,2 tablespoons Butter,1 teaspoon Dried oregano, 25, Continental, To begin making the Steamed Vegetables With Chilli Lime Butter Recipe, chop all the vegetables and keep it ready.Add carrot, green beans and baby corn into a pressure cooker, add in salt & pepper with 2 tablespoons water and pressure cook for just one whistle.
Turn off the heat and release the pressure immediately, but placing the pressure cooker under running water.
Open the cooker and keep the steamed vegetables aside.Heat a sauce pan with butter, once the butter starts to melt add mushroom sauté well.Once the mushroom is cooked, add in steamed vegetables, salt, pepper, red chilli flakes, oregano and lemon juice.
Stir and check the taste and adjust the condiments accordingly.Stir fry for a about a minute on high heat to combine all the ingredients to make a delicious tasting Steamed Vegetables With Chilli Lime Butter.Once done, turn off the heat and transfer the Steamed Vegetables With Chilli Lime Butter to a serving bowl and serve hot.Serve the Steamed Vegetables With Chilli Lime Butter Recipe along with Lemon butter chicken, Creamy Garlic Mashed Potatoes and Smoked Vegetarian Spanish Rice to make it a delicious continental dinner for your family.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/April-26/Stir_Fried_Vegeatbles_With_Baby_Corn_Green_Beans_Carrots-2.jpg, 10
Ingredients: tomato,salt,red radish,brinjal (baingan eggsplant),marinara sauce,virgin olive oil,basil leaves,garlic,black olives,feta cheese,balsamic vinegar,dried oregano

Balsamic Glazed Eggplant Feta Rollatini Recipe, 3 Black olives - chopped,Sea salt - to taste,1/4 teaspoon Dried oregano,1/2 cup Homemade Marinara Sauce,2 Brinjal (Baingan / Eggplant),2 Red Radish,1 Basil leaves - chopped,4 teaspoons Extra Virgin Olive Oil,100 grams Feta Cheese,2 teaspoons Balsamic Vinegar,1 Tomato - chopped,1 tablespoon Garlic - chopped, 55, Italian Recipes, To begin making make Balsamic Glazed Eggplant Feta Rollatini Recipe, wash the eggplants and cut lengthwise into thin long stripes.
Use only the slices of equal lengths.Take a platter, lay the slices and sprinkle 1 teaspoon oil, oregano and sea salt.
Rest for 10 minutes.In another bowl crumble or grate the feta cheese and mix with chopped black olives.Now heat a pan with some oil and carefully fry both sides of eggplant slices on low flame for 3-4 minutes until it cooks and lay it back on the platter.
Switch off the flame.Spread equally the feta cheese and marinara sauce on all the slices along with chopped basil leaves and tomato.
Roll the eggplants into a cylinder.
Heat a frying pan and fry for few minutes on both side on low flame.
Add a few drops of Balsamic Vinegar on top of the eggplant slices.
 Slice fresh radish and sprinkle some sea salt on it.Lay on serving platter with garnished radish salad on sides and serve it warm.Serve Balsamic Glazed Eggplant Feta Rollatini Recipe as an appetizer along with Spinach Basil Cottage Cheese Lasagna Recipe , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Balsamic_Glazed_Eggplant_Feta_Rollatini.jpg, 12
Ingredients: salt,ginger,cardamom (elaichi) podsseeds,ghee,colocasia root (arbi) skin,red chilli powder,cloves garlic,poppy seeds water,curd,onion,cashew nuts water,coriander powder,turmeric powder,cloves (laung),garam masala powder

Mughlai Dum Arbi Recipe, Ghee - for cooking,2 Onion - sliced and fried till golden brown,1 inch Ginger - chopped,1 teaspoon Garam masala powder,Salt - to taste,5 Cashew nuts - soaked in warm water,1 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Red Chilli powder,2 teaspoon Coriander Powder (Dhania),1/4 cup Fresh cream,1/2 cup Curd (Dahi / Yogurt),4 cloves Garlic - chopped,2 tablespoon Poppy seeds - soaked in warm water,500 grams Colocasia root (Arbi) - skin peeled,1 teaspoon Turmeric powder (Haldi),4 Cloves (Laung), 55, North Indian Recipes, To begin making the Mughlai Dum Arbi Recipe, we will first peel the skin of the Arbi and cut them into half and set aside.Place a Kadai on medium heat and add some ghee.
Add Arbi and keep roasting them till they turn golden brown and become soft.
Take them out and drain it over a paper napkin.In the same kadai, add sliced onions and two teaspoons of oil and saute until they turn golden brown.
Turn off the heat.Drain the water from the soaked poppy seeds and soaked cashew nuts.In a mixer, add the poppy seeds, browned onion, cashew nuts, ginger and garlic and add a little water and grind into a smooth paste.On a medium heat, on a heavy bottomed kadai, add some ghee and add green cardamom and cloves and allow it to roast for few seconds.Add in the ground paste and saute for few minutes, after it is done you can add curd and add turmeric powder, coriander powder, red chili powder and garam masala powder and stir well until the masala comes together.Add the roasted arbi, salt to taste and cream at the end and give it a stir.
Close the pan and cook for 10 more minutes and serve hot with nuts and raisins as your garnish.
Serve the Mughlai Dum Arbi Recipe along with Garlic Naan, Dahi Ke Kebab by the side to enjoy your special lunch on your weekday.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Mughlai_Dum_Arbi_Recipe.jpg, 15
Ingredients: tomato,salt,spaghetti pasta bucatini,virgin olive oil,cloves garlic,basil leaves,red chilli flakes,black peppercorns,parmesan cheese

Spaghetti Tomato Recipe (Pasta in Tomato Basil Sauce), 4 Basil leaves,4 cloves Garlic,Salt - to taste,Red Chilli flakes - to taste,Whole Black Peppercorns - crushed,1/4 cup Parmesan cheese - finely grated,1/4 cup Extra Virgin Olive Oil,2 cups Homemade tomato puree,450 grams Spaghetti Pasta - or bucatini, 35, European, To make the Pomodoro sauce, we will first make the tomato puree.
Click here to see the recipe of how to make tomato puree.Next, heat the olive oil in a heavy bottomed sauce pan; add in the garlic and toss for a few seconds.
Next add in the tomato puree, salt , the crushed black pepper and the red pepper flakes and give the Pomodoro sauce a brisk boil.
Turn the heat to low, cover the pan and simmer the sauce for about 10 to 15 minutes, until all the flavors from the garlic get into the sauce.
Finally stir in the fresh basil leaves, turn off the heat.
Cover the pan and keep the sauce aside.While the sauce was simmering, bring water to boil in a large sauce pan.
Season the water with some salt, add in the Spaghetti and cook stirring occasionally, until about 2 minutes until the pasta is tender.Once the spaghetti is cooked, drain pasta and keep it aside.Now to finish making the recipe we have to combine the cooked Spaghetti along with the Pomodoro sauce.To do this, add the pasta into the tomato basil pasta sauce and give it a good boil for about 3 to 4 minutes.
 Once you notice the Spaghetti is well coated with the sauce, the dish is ready to be served.Spoon the Spaghetti Pomodoro into individual serving bowls and sprinkle with Parmesan Cheese and serve warm for a weeknight or party dinner.
Serve Spaghetti Pomodoro Recipe (Pasta in Tomato Basil Sauce) along with Fresh Garden Salad Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/World_Pastas_Pizzas/Spaghetti_Pomodoro_Tomato_Basil_Sauce_Pasta-1.jpg, 9
Ingredients: wheat brown bread,salt,cumin powder (jeera),potato (aloo),chaat masala powder,red chilli powder,cloves garlic,carrot,kabuli chana (white chickpeas),onion,lemon,green bell pepper (capsicum),mint leaves (pudina),turmeric powder,black eyed beans (lobia),kala chana (brown chickpeas),sunflower oil

Dal And Vegetable Kebab Recipe, 1/2 teaspoon Cumin powder (Jeera),1 Carrot (Gajjar) - finely chopped,3 cloves Garlic - grated,Salt - to taste,1 Whole Wheat Brown Bread,1 Potato (Aloo) - boiled and mashed,1 Lemon - juice,1 Onion - finely chopped,Mint Leaves (Pudina) - small bunch,1/2 teaspoon Red Chilli powder,1/4 cup Kabuli Chana (White Chickpeas) - soaked & cooked,1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Chaat Masala Powder,1/4 cup Black Eyed Beans (Lobia) - soaked & cooked,Sunflower Oil - as needed,1 Green Bell Pepper (Capsicum) - finely chopped,1/4 cup Kala Chana (Brown Chickpeas) - soaked & cooked, 75, Indian,  To begin making the Dal and Vegetable Kebab Recipe, soak the dal for 8 hours, cook them until soft in a pressure cooker for 2 whistles and let the pressure release naturally.
Drain the excess water and coarsely mash them using a food processor or a hand blender.
Powder the bread by grinding in a mixer.
Chop mint and any other leaves included for the vegetables.Combine all the ingredients except the oil.
Check the salt and spice levels and adjust to suit your taste.Take a 6 medium size bamboo skewers and soak it in water for an hour.
This is needed else the sticks will burn.Take an oven tray and cover it with aluminum foil and brush with oil.
Shape the kebabs into cylinders and slice the skewers into the vegetable kebab.
 Shape the vegetable kebabs and press them so it holds well.Place the Dal and Vegetable Kebab on the greased baking tray.
Brush the vegetable kebabs with oil and refrigerate in for at least one hour.Preheat the oven for 180 C for about 10 minutes.
Place the kebabs in the oven and make for about 20 minutes until golden brown.
Keep checking if the bottom portion of kebab is cooked.
If it's cooked and crispy turn around to cook the other side.
If needed you may brush the oil.Ensure all the sides are crispy and inside is soft, that’s the indication that the kebab is cooked.
Remove the Vegetable Kebab from the oven and serve warm.Serve the Dal and Vegetable Kebab Recipe along with Mint Chutney and a cup of Filter Coffee as a tea time snack or as an appetizer for parties.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Neeru_Srikanth/Baked_Kebab_with_Pulses__Vegetables.jpg, 17
Ingredients: salt,yellow moong dal (split),green chilli,coconut,coriander (dhania) leaves,asafoetida (hing),mustard seeds,carrot,curry leaves,avarekalu lilva beans pressure,lemon,sweet corn,sunflower oil

Karnataka Style Avarekalu Kosambari Recipe, 1 Carrot (Gajjar) - grated,1 cup Sweet corn,Salt - to taste,1 tablespoon Coriander (Dhania) Leaves - finely chopped,1 teaspoon Mustard seeds,1 Green Chilli - chopped,1/4 cup Fresh coconut - grated,1 tablespoon Sunflower Oil,1/4 cup Yellow Moong Dal (Split) - soaked in water for 30 minutes,1 cup Avarekalu / Lilva Beans - pressure cooked,1 sprig Curry leaves,1 pinch Asafoetida (hing),1/2 Lemon, 35, Karnataka, To begin preparing Karnataka Style Avarekalu Kosambari Recipe, soak the moong dal in water for at least 30 minutes and keep it ready.
Pressure cook the avarekalu beans along with 1/2 a cup water in the cooker, sprinkle with salt and just cook for 1 whistle.
Allow the pressure to release naturally and drain the water out.
In a mixing bowl, add carrots, boiled avarekalu, sweet corn, freshly grated coconut, coriander leaves, salt and lemon juice into the same bowl and mix it well.The next step is tempering.
For tempering, heat the oil in a tadka pan on medium flame and add mustard seeds.Once it crackles, add asafoetida and curry leaves and let it crisp up.
Add it to the kosambari and mix everything well and serve.Serve the Karnataka Style Avarekalu Kosambari Recipe along with chitranna Recipe , Cabbage Onion Vada Recipe and Paal Payasam Recipe to make it a complete meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Karnataka_Style_Avarekalu_Kosambari_Recipe_.jpg, 13
Ingredients: salt,ginger,boneless chicken,green chilli,black peppercorns,soy sauce,spring onion (bulb greens),dry red chilli,tomato ketchup,peanuts (moongphali) without husk,vinegar,garlic,virgin olive oil sesame oil,green bell pepper (capsicum)

Kung Pao Chicken With Vegetable Fried Rice Recipe, 1 Green Bell Pepper (Capsicum) - diced,1 tablespoon Garlic - made into paste,1 teaspoon Whole Black Peppercorns - freshly crushed,1/4 cup Roasted Peanuts (Moongphali) - without husk,2-3 Dry Red Chilli - soaked in water and chopped,1 tablespoon Green Chilli - made into paste,2 teaspoons Vinegar,1 teaspoon Soy sauce,500 grams Boneless chicken - cut into small pieces,1 tablespoon Tomato Ketchup,1 teaspoon Ginger - grated,2 teaspoons Extra Virgin Olive Oil - or sesame oil,2 Spring Onion (Bulb & Greens) - chopped,1 teaspoon Salt, 45, Asian, To prepare Kung Pao Chicken With Vegetable Fried Rice, clean and wash chicken nicely and collect in a bowl.Season it with salt, crushed black pepper and ginger paste.
Mix well and keep aside.Heat oil in a non stick wok and once it's piping hot, add chicken marinade and stir fry it till it's well cooked and browned.In a separate bowl add soy sauce, vinegar, chili garlic paste, tomato sauce and i tsp oil and stir well.
Keep aside.Once the Chicken starts turning dark brown in color add the chopped vegetables and peanuts and mix well.Cook till the vegetables are tender.Add sauce mix and stir in nicely such that everything incorporates well.Cook till the sauce starts to thicken, turn off the gas and serve Kung Pao Chicken hot with Chinese Vegetable Fried Rice, Soft and Spicy Chicken Nuggets and Chocolate Espresso Custard Pudding Recipe for complete a weekend lunch.
 , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/KUNG_PAO_CHICKEN_WITH_MUSHROOM_FRIED_RICE.jpg, 14
Ingredients: cashew nuts,tomato,green chillies,ginger,ghee,cardamom (elaichi) podsseeds,cumin (jeera) seeds,red chilli powder,onion,bhindi (lady fingerokra) length,garlic,cinnamon stick (dalchini),cloves (laung),turmeric powder,kasuri methi (dried fenugreek leaves),garam masala powder,sunflower oil

Shahi Bhindi Recipe in Cashew Nut Gravy - Okras in Cashew Nut Curry, 4 Garlic,2 Cardamom (Elaichi) Pods/Seeds,1/2 teaspoon Garam masala powder,2 tablespoon Fresh cream,1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves),1 Onions - roughly chopped,1/4 cup Cashew nuts,1 Green Chillies,1 teaspoon Ginger - grated,1 tablespoon Ghee,2 Cloves (Laung),1/4 teaspoon Turmeric powder (Haldi),300 grams Bhindi (Lady Finger/Okra) - cut in 1 inch length,1/2 inch Cinnamon Stick (Dalchini),1/2 teaspoon Cumin (Jeera) seeds,1 Tomato - chopped,1/2 teaspoon Red Chilli powder,2 teaspoon Sunflower Oil, 50, North Indian Recipes, To begin making the Shahi Bhindi Recipe in Cashew Nut Gravy - Okras in Cashew Nut Curry, first prepare the bhindi and get all the ingredients ready and keep aside.Heat a teaspoon of oil in a heavy bottomed pan or a skillet.
Add the jeera and allow it to crackle.
Add cardamom, cinnamon stick, clove and stir for few seconds.
Add onions, garlic and ginger and saute until the onions are pink and soft.Add cashew nuts, green chili and saute for a minute along with the onions.Add tomatoes and saute well until all the raw smell goes off, tomatoes are soft and spices releases roasted aroma.
Once all the ingredients are softened and cooked, turn off the heat and allow it to cool.Once cooled, grind this shahi masala mixture into a smooth paste.Heat ghee in the same pan as above and add the cut bhindi.
Sprinkle some salt and stir saute them for about 5 minutes on medium heat until cooked through.
Do not allow them to burn but just roast them well.
Transfer the cooked bhindi into another bowl.In the same pan,  heat 1 tablespoon of oil.
Add the ground shahi masala paste, red chili powder, turmeric powder, garam masala powder and saute until the masala is cooked well.Add the fried bhindi and stir to combine the bhindi well into the shahi masala.
Add  warm water to adjust the consistency of the gravy .
Bring the Shahi Bhindi to a brisk boil and cook for 2 to 3 minutes.Lastly, add 2 tablespoon of cream and kasuri methi.
Stir and cook for another minute and turn off the heat.
Stir in the chopped coriander leaves and serve.Serve the Shahi Bhindi in Cashew Nut Gravy along with Parathas or Butter Naan, Jeera Rice and Sindhi Kadhi for a perfect weekend party with friends.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Farrukh_Aziz_Ansari/Shahi_Bhindi_in_cashew_Nut_Gravy.jpg, 17
Ingredients: black cardamom (badi elaichi),salt,cardamom (elaichi) podsseeds,fennel seeds (saunf),bay leaf (tej patta),ajwain (carom seeds),asafoetida (hing),ghee,gram flour (besan),curd,dry ginger powder,cinnamon stick (dalchini),lotus stem,cloves (laung),garam masala powder

Kashmiri Style Nadru Yakhni Recipe-Lotus Stem in Yogurt Sauce, 1 teaspoon Dry ginger powder,2 cups Curd (Dahi / Yogurt),1 cup Lotus Stem,1 tablespoon Gram flour (besan),1 inch Cinnamon Stick (Dalchini),1 teaspoon Garam masala powder,Salt - to taste,2 Cardamom (Elaichi) Pods/Seeds,2 teaspoon Ajwain (Carom seeds),2 Black cardamom (Badi Elaichi),2 Cloves (Laung),1 Bay leaf (tej patta),1/4 teaspoon Asafoetida (hing),3 to 4 tablespoon Ghee,1 teaspoon Fennel seeds (Saunf) - powdered, 60, Kashmiri, To prepare Kashmiri Style Nadru Yakhni Recipe-Lotus Stem in Yogurt Sauce, peel the skin on lotus stem and slice them thin.
Rinse well in water.
Cook lotus stem in a Saucepan until tender.
Do not overcook or mash it.In a bowl whisk together curd, water (about 3/4 cup) and besan well.Heat 3 tablespoon ghee in a Pan.
Add cumin seeds fry for a minute.Pour in the whisked yogurt mix, simmer and bring to boil.
Let it simmer for about 10 minutes.Now add the cooked lotus stem, sprinkle garam masala, saunf powder, and continue to cook on low flame for about 5 minutes.In another pan melt remaining ghee.
Add cumin seeds and stir for 10-15 seconds.
Next add cinnamon, cloves and cardamom, bay leaves and fry until aromatic.
Sprinkle asafoetida on Kashmiri Style Lotus Stem in Yogurt Sauce and turn off flame.Pour this into the yogurt gravy, stir well.
Turn off flame and serve immediately.
You can garnish Nandru Yakhni Recipe with some dried mint before serving.Serve Nadru Yakhni Recipe with naan for lunch or dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Nandru_Yakhni__Kashmiri_Style_Lotus_Stem_in_Yogurt_Sauce.jpg, 15