anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,broccoli florets approximately,badam (almond),black pepper powder,butter

Broccoli Soup Recipe - For Babies/Toddlers above 7 months, 1/2 teaspoon Butter (unsalted),Salt - a pinch,3 Badam (Almond) - soaked in hot water,1 cup Broccoli - 10 florets approximately,Black pepper powder - a pinch, 25, Continental, To begin making the Broccoli Soup, we begin by washing the broccoli florets thoroughly.
Once the Broccoli is washed, add this to a pressure cooker with 1/4 cup of water and a pinch of salt.
Close the lid and pressure cook for 1 whistle.
Release the pressure immediately as broccoli cooks very fast and if it cooks any further, the broccoli florets will lose the nutrition that it has to offer to your baby.Soak the almonds in hot water for 15 minutes and remove the skin.Transfer the broccoli florets along with the water into a bowl and allow it to cool.
Add the cooled Broccoli florets along with the water that it was cooked in and the almonds into a mixer and blend until it forms a smooth texture.
Place a pan on low heat and add half a teaspoon of butter to the pan.
Once the butter melts, add the blended broccoli to the pan and sprinkle a pinch of pepper.Stir well until all the ingredients are well combined.
Let the broccoli soup for the baby stay on low heat for 2-3 minutes, turn off the heat.
Serve this Broccoli soup to you baby or toddler who is over 7 months for lunch or dinner.
For a child above 1 year serve this soup with a small piece of whole wheat bread toast.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sandhya-archanaskitchen.com/Broccoli_Soup_For_Babies_Toddlers_above_7_months.jpg, 5
Ingredients: salt,arhar dal (split toor dal),coconut,mustard seeds,asafoetida (hing),jaggery,curry leaves,white urad dal (split),dry red chillies,cinnamon stick (dalchini),peanuts (moongphali),chana dal (bengal gram dal),mixed vegetables (french beans,sunflower oil

Karnataka Special Huli Tovve Recipe, Curry leaves - as required,Salt - to taste,1 inch Cinnamon Stick (Dalchini),1 cup Mixed vegetables - (french beans,Asafoetida (hing) - A pinch,1 teaspoon Mustard seeds,6 Dry Red Chillies,1/4 cup Fresh coconut - grated,1/4 cup Raw Peanuts (Moongphali),1 tablespoon Sunflower Oil,1 tablespoon Jaggery,1 tablespoon Chana dal (Bengal Gram Dal),1/2 cup Arhar dal (Split Toor Dal),1 tablespoon White Urad Dal (Split), 40, Kerala Recipes, To begin with Huli Tovve, wash and soak the toor dal till you prepare your vegetables.Wash and cut the vegetables.
Pressure cook Toor dal, mixed vegetables and peanuts till they the cooker releases 3-4 whistles.The next step is to prepare the paste.
Dry roast urad dal, chana dal, cinnamon and red chilli separately till they turn light gold.
Add coconut to this and grind all of this into a smooth paste.Remove the lid after the cooker cools down.
Add the ground paste to this and 2 cups of water, salt and jaggery and boil.
Boil till the hulitovve thickens on high flame.For tempering, heat the oil in a tadka pan.
Add mustard seeds and let it crackle.
Add red chilly and curry leaves.
Once they crisp up, add it to the hulitovve.Serve Huli Tovve with hot steamed rice and Elai Vadam., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/HuliTovve.jpg, 14
Ingredients: cashew nuts,salt,corn flour,coriander (dhania) leaves,paneer,red chilli powder,cloves garlic,onion,potato (aloo),green chillies,sunflower oil

Garlic Tikki Recipe, 1/2 cup Paneer (Homemade Cottage Cheese) - grated,10 cloves Garlic - finely chopped,Salt - to taste,1 tablespoon Coriander (Dhania) Leaves - finely chopped,7 Potatoes (Aloo) - boiled,10 Cashew nuts - finely chopped,1 Onion - finely chopped,2 Green Chillies - finely chopped,1/4 teaspoon Red Chilli powder,1 tablespoon Corn flour,Sunflower Oil - for frying, 50, North Indian Recipes, To begin making Lehsuni Aloo Tikki Recipe, wash and boil the potatoes in enough water.
Once cooked, peel the skin and keep aside.
You can also pressure cook the potatoes for 2 whistles and allow the pressure to release naturally.
Peel the skin and keep aside.
To prepare the outer layer of the Lehsuni Aloo Tikki, in a large bowl add in the boiled potatoes and mash them well.
Add cornflour, season with salt and mix well.
Divide them into 12 equal portions and keep aside.To prepare the inner filling for the tikkis, take a small bowl, mix together grated paneer, garlic, onion, green chillies, coriander, red chilli powder, season with salt and keep aside.To prepare the Tikkis, take a ball of the boiled potatoes and flatten it out in your palm.
Add a spoonful of the paneer filling into the potato mix, seal it from all sides.
Form a firm ball, flatten it out to tikki size between your palms and keep aside.Likewise, fill the rest of the potato mix with the paneer mix and make tikkis and place it in the plate.Refrigerate the prepared plate full of tikkis for 10 minutes.Heat a skillet, pour a tablespoon of oil, once hot enough, shallow fry 4 tikkis at a time till it turns golden on the bottom.Slowly flip the tikkis over and cook the other side till it becomes crisp and golden.
Take it out in a plate layered with the kitchen towel to drain the excess oil out.Similarly, prepare the rest of the Lehsuni Aloo Tikkis.Serve the Lehsuni Aloo Tikki Recipe along with Spicy Green Chutney and a cup of hot Ginger Tea as a tea time snack , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Lehsooni_Tikki_Recipe.jpg, 11
Ingredients: fish,salt,red chilli powder,water,turmeric powder,sunflower oil

Baked Fish Crisps Recipe (Fish Fry In Oven), 1 tablespoon Water,Salt - to taste,1 teaspoon Sunflower Oil - optional,2 teaspoon Turmeric powder (Haldi),10 Fish - pieces,5 teaspoon Red Chilli powder, 40, Indian, To begin making the Baked Fish Crisps Recipe, clean the fish and in a large vessel add in the ingredients mentioned in the “To Marinate” table and make a fine paste and add the fish to it and mix well.Allow it to marinate for half an hour.
Meanwhile line your baking tray with Parchment paper.
Preheat the oven at 180 Deg c for about 10 mins.
Arranged the marinated fish pieces in the lined baking tray and using grill mode grill it for 7 mins.
After 7 mins flip the fish and then grill for another 7 mins.
Now that the colour of the fish would have slightly turned dark.
Flip the side of the fish once again and brush it with oil if required.
And grill for another 5 mins.Once done flip the fish once again and brush with little oil or sprinkle little oil and grill for another 5 mins.Fish would have cooked by now and it is ready to be served.
If you feel the fish is not yet cooked grill for another 4 mins by flipping the fish sides after 2 mins.
Serve hot as an appetizer/starter.Serve Baked Fish Crisps Recipe along with Dhaniya Pudina chutney or any other chutney of your choice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/happytrioexplains-gmail.com/Baked_Fish_Crisps__Fish_Fry_in_Oven_edited1.jpg, 6
Ingredients: salt,ginger,chana dal (bengal gram dal),asafoetida (hing),mustard seeds,medu vada,dry red chilli,curry leaves,coriander (dhania) leaves,onion,green chillies,sunflower oil

Left Over Vadai Upma Recipe, 1 Dry Red Chilli,Sunflower Oil - as required,1/2 teaspoon Mustard seeds,Salt - to taste,6 Medu vada,1 tablespoon Ginger - finely chopped,2 Green Chillies - finely chopped,1 Onion - finely chopped,1/2 teaspoon Chana dal (Bengal Gram Dal),1 sprig Curry leaves,1 sprig Coriander (Dhania) Leaves,1 pinch Asafoetida (hing), 15, South Indian Recipes, To begin making the Left Over Vadai Upma recipe, you can either use ready made medu vadas or make them at home b y following this recipe- Medu Vada Recipe (Traditional Fried Urad Dal Vada Using Vada Maker).
Break the vadas with your hands and make it appear like crumbs.
Heat a wok/kadhai on medium flame, add the oil, once the oil is hot, add hing, mustard seeds, bengal gram dal, red chilli and saute well.
Add green chillies, onions and let it fry for a minute.
Add onion, salt, turmeric and let it cook well.Add curry leaves and let it cook for a minute.
Add the crumbled vadai and mix well.
Let it cook well for 2 to 3 minutes.
Garnish with coriander leaves.Serve Left Over Vadai Upma with South Indian Coconut Chutney for breakfast and a cup of Bellada Coffee Recipe With Milk (Karnataka Style Filter Coffee With Jaggery)., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Neeru_Srikanth/Left_over_Vadai_Upma.jpg, 12
Ingredients: gram sugar,salt,baking powder,vanilla,flour (maida),milk powder,gram butter

Hyderabadi Chand Biscuits Recipe, 125 gram Butter (unsalted),Baking powder - a pinch,10 grams Milk Powder,200 grams All Purpose Flour (Maida),Salt - a pinch,1/2 teaspoon Vanilla Extract,75 gram Sugar - powdered, 40, Hyderabadi, To begin making the Hyderabadi Chand Biscuits recipe, preheat oven to 180 degree.In a bowl, add butter, powdered sugar and cream.
Mix everything properly.Next, add all purpose flour, milk powder, baking powder, vanilla essence.
Crumble the mixture and mix it well like a dough.Using a rolling pin, roll the Chand Biscuits dough into a thin sheet and cut it into chand (crescent) shape using a round cutter (I used a steel tumbler).Transfer the Hyderabadi Chand Biscuits into baking tray and bake for about 15 to 20 minutes until you notice them getting a golden crust.Keep a watch on the Chand biscuits and make sure they don't get over baked.Serve Hyderabadi Chand Biscuits Recipe along with a cup of Hot Masala Chai or Punjabi Style Espresso Coffee for evening snacks., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/Hyderabadi_Chand_Biscuits-2.jpg, 7
Ingredients: turmeric powder,salt,urad dal flour,asafoetida,red chilli powder,water,sesame (white),oil,rice flour,butter

Mullu Murukku Recipe - Mullu Murukku Recipe,  oil - as per use, 1 tsp sesame (white), 1/2 tsp asafoetida, 1/2 tsp turmeric powder, 1/2 cup urad dal flour,2 cups rice flour, 1/2 cup butter , salt - as per taste, 1 tsp red chilli powder, Water - as per use, 50, Tamil Nadu, To make Mullu Murukku recipe, firstly add rice flour, urad dal flour, asafoetida, sesame seeds, red chili powder, turmeric powder, butter and mix it well.
Grease the save press with oil.
Keep this oil in a pan for heating.
Add Murukku mixture to the save press.
Now make 2 inch pieces of 20 square aluminum foil.
Grease them with oil and store them in 2 lines.
Now press save press and make spiral murukku on this aluminum foil.
Now take the foil and gently pour Murukku into the oil.
Make the rest of the murukku in the same way.
Cook until the murukku turns golden brown and then remove it separately.
Let cool and serve.
Serve the Mullu Murukku recipe for an evening snack with a cup of hot ginger tea., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Tea_Time_Snacks/Murruku_Chakali_Recipe.jpg, 10
Ingredients: coriander (dhania) leaves,dal sugar powder,salt,ginger,turmeric powder,rice,capsicum (green),black pepper powder,oil per the usage,cloves garlic,soy sauce,carrot,green chilli sauce,red chilli powder,onion,bay leaves,spoon tomato sauce,prawns marinate,butter,pepper

Prawns Fried Rice Recipe,  2 onions, 2 Long, 2 bay leaves, 1 tablespoon Butter, salt - as per taste, 8 Prawns - Marinate, 1/2 carrot, 1 small Spoon Roasted Tomato Sauce, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chilli powder, 1/2 capsicum (green), 1/2 Teaspoon Dal Sugar Powder, 1/2 inch ginger, 1/2 teaspoon Black Pepper Powder , 1 teaspoon soy sauce, 1 teaspoon green chilli sauce, 1 tablespoon green coriander - chopped, 2 tablespoons Oil - As per the usage, 4 Whole Pepper, 5 cloves garlic,1 cup rice, 40, Indian, To make prawn fried rice, first marinate the parvans.
Now put red chili powder, turmeric powder, salt on it and keep it aside for 30 minutes.
Take out the peel of the carrot and chop it thin.
Also cut the capsicum thinly.
In a saucepan, add the rice along with bay leaves, black pepper and salt.
Add water and cook rice as per use.
Add 1 teaspoon of oil to it so that the rice does not stick.
After the rice is cooked, cool it down.
Add cinnamon powder and black pepper powder to the rice and mix.
Now heat oil in a pan and add onions.
Cook onion until it becomes soft.
Now add ginger garlic paste and cook for next 2 minutes.
Now add vegetables and let it cook for 2 minutes.
Cut the prawns in 2 or 3 pieces and put them in the pan.
Let it cook for 7 to 8 minutes.
After 8 minutes add all the sauces, mix and cook for 1 minute.
Add salt and butter, mix and garnish with green coriander.
Serve prawn fried rice with Manchurian for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Prawns_Fried_Rice.jpg, 20
Ingredients: salt,ginger,spinach,chaat masala powder,cloves garlic,herb butter toasting the buns,onion,lahsun ki chutney (red garlic chutney),classic mayonnaise (with eggs),sweet corn,wheat bread crumbs,pav buns,potato (aloo),green chillies,butter

Homemade Vada Pav Recipe With Spinach Corn Tikki, 1 cup Whole Wheat Bread crumbs - for dusting,8 Pav buns,1 teaspoon Butter,Herb Butter - for toasting the buns,1 cup Spinach - chopped,Salt - to taste,4 cloves Garlic - finely chopped,2 Green Chillies - finely chopped,1 Onion - finely chopped,4 Potatoes (Aloo) - boiled and mashed,4 tablespoons Classic Mayonnaise (With Egg),1/4 cup Lahsun Ki Chutney (Red Garlic Chutney),1/4 cup Butter,1 inch Ginger - finely chopped,1 Onion - cut into rings,1 teaspoon Chaat Masala Powder,1/2 cup Sweet corn - steamed, 60, Maharashtrian Recipes, To begin making the Vada Pav with Spinach Corn Tikki Recipe, first get all the ingredients together.
Prepare the Lahsun Chutney and keep aside.The next step is to make the Spinach Corn Tikki for the Vada Pav.Heat butter in a skillet pan and allow it to melt.
Stir in the onions, garlic, ginger, green chillies and sauté for a couple of minutes till onions are soft and light golden in colour.
Finally stir in the spinach and cook the spinach and mint leaves for a few seconds until it wilts down and the moisture is almost evaporated.
Add the mashed potatoes and steamed sweet corn, chaat masala and sauté for a couple of minutes and it becomes a thick firm tikki mixture.Allow the spinach corn tikki mixture to cool down.
Shape the Spinach Corn Tikki mixture into round balls and keep aside.Coat each of the spinach corn tikki with bread crumbs.Preheat a skillet, melt the butter and pan fry the Spinach Corn Tikki's until they are browned and crisp on all sides.Take care not to turn the heat to high as this will not evenly cook the batter and you might just end up with over browned and uncooked portions.
Assembly of Vada PavSlice the pav buns into half horizontally.
Spread the herbed butter and toast them on the pan on both sides, until the surface is lightly golden and crisp.
Once done, Spread some Lahsun Chutney on one half and Veg Mayo on the other.
Place a Spinach Corn Vada and a few onions rings between the buns and the Vada Pav is ready to be served.Serve Homemade Vada Pav Recipe With Spinach Corn Tikki with Masala Chai Recipe - Indian Spiced Tea as a tea time snack., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Homemade_Vada_Pav_Recipe_With_Spinach_Corn_Tikki-8.jpg, 15
Ingredients: coriander (dhania) leaves,salt,ghee sesame oil,rice,ginger powder,onion,oil

Carrot Pulao Recipe - Carrot Rice (Recipe),  oil - as per use, 1 tablespoon ghee - and sesame oil,2 cups rice - cooked, salt - as per taste, 1 green coriander - a little, 1 inch ginger - grated Powder, 10 small onions - finely chopped, 50, Indian, To make carrot casserole, first heat oil in a pan.
Add mustard seeds and let it cook for 15 seconds.
Now add onion and ginger and let it cook till the onion becomes soft.
Now add carrots, salt and let it cook till the carrots become soft.
After cooking, add curry leaves, sambar powder, cardamom powder, salt and mix it.
After 1 minute add rice and mix.
Now add green coriander, a tablespoon of ghee and mix well.
Serve hot.
Serve the Carrot Casserole with Spinach Raita, Paneer Masala and Phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Rice/Carrot_Rice_Recipe_Spiced_Carrot_Pulao-1.jpg, 7
Ingredients: ghee,fennel seeds (saunf),jaggery,flour (maida),sunflower oil

Gur Paare Recipe (A traditional Punjabi Wedding Sweet), 500 grams All Purpose Flour (Maida),1/4 cup Ghee,250 grams Jaggery,Sunflower Oil - for deep frying,1 teaspoon Fennel seeds (Saunf), 45, Punjabi, To begin making the Gur Paare Recipe in a large mixing bowl add the maida and the melted ghee.Keep mixing the flour and ghee mixture until you get coarse crumb like texture and the ghee starts to hold the flour together.
At this point add teaspoons of water at a time and knead it to make a firm dough.Divide the dough in four parts and roll each portion of the dough into a half an inch thick round circle.
Cut them into vertical strips and then into 2-3 inch long strips.
Repeat for rest of the dough portions.In a kadai, heat oil for deep frying on medium heat.
 Once the oil is hot, add the cut dough strips and fry until slightly brown and crisp.
Do make sure to fry on medium heat so it gets crisp evenly.Drain them on a kitchen towel and allow them to cool a bit.In another heavy bottomed pan, add chopped or grated jaggery.
On a slow flame allow it to melt, stirring continuously all the time.Cook till you attain the consistency where you add a drop of jaggery into the cool water and it solidifies.At this point add the saunf and stir.
Turn off the heat and immediately add the fried strips to the jaggery syrup.
Mix quickly using two ladles so that all the strips are evenly coated with the jaggery.
Once done, the Gur Paare is ready.Transfer the Gur Paare onto a tray cool completely.
Once completely cool separate the strips carefully taking care not to break them too much.
Store them an airtight container for 15 days.Serve the Gur Paare for festivals like Karva Chauth or any other special occasion in the family., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Gur_Paare_A_traditional_Punjabi_Wedding_Sweet.jpg, 5
Ingredients: cheese,salt,cumin powder (jeera),milk,cloves garlic,onion,wheat bread crumbs,lemon,black pepper powder,virgin olive oil the patties,potato (aloo),spinach leaves (palak),butter

Spinach & Garlic Potato Patties Recipe, 1 tablespoon Lemon juice,4 Potatoes (Aloo) - boiled and peeled,1 teaspoon Cumin powder (Jeera),Salt - to taste,1/4 cup Milk,4 cloves Garlic - finely chopped,1/2 cup Cheese,1 Onion - finely chopped,1 tablespoon Butter,1 cup Spinach Leaves (Palak) - finely chopped,Extra Virgin Olive Oil - to shallow fry the patties,3/4 cup Whole Wheat Bread crumbs,1 teaspoon Black pepper powder, 30, Continental, To begin making the Spinach & Garlic Potato Patties Recipe heat a skillet with butter on medium-low flame, add the butter.
Once the butter is melted, add in the garlic and saute for about a minute.
To this add onions, salt and cook until they turn translucent, this will take about 2-3 minutes on medium flame.
Next add the washed and chopped spinach leaves and cook on medium-high heat for a good 2-3 minutes, until the spinach leaves wilt down.
Turn of the flame, add the black pepper powder and lemon juice.
Set aside to cool.
In a mixing bowl, add the boiled potatoes and mash them well, to this add the milk, bread crumbs, cheese, lemon juice, cumin powder, salt to taste and the cooked spinach mixture.
Mix the spinach garlic potato patty mixture until well combined.
Heat a skillet on medium heat and brush with a little oil.
Grease your palms with oil as well and shape the spinach garlic potato patty mixture into medium sized discs.
Place these spinach garlic potato patties on the preheated skillet and cook for about 3-4 minutes on each side or until it achieves a nice brown colour.
Once done, remove the spinach garlic potato patty from the heat and place it in a serving platter and serve hot.Serve the Spinach & Garlic Potato Patties along with Tzatziki Recipe - A Greek Yogurt Dip or simple tomato ketchup as a party appetizer.
, https://www.archanaskitchen.com/images/Spinach_and_Garlic_Potato_Patty_recipe_palak_cutlet_recipe-5_1600.jpg, 13
Ingredients: salt,parangikai pumpkin,amchur (dry mango powder),coconut,mustard seeds,green peas (matar),red chilli powder,water,curry leaves,coconut oil,chana dal (bengal gram dal),garam masala powder

Pumpkin Peas Palya Recipe, 1 teaspoon Garam masala powder,2 teaspoon Amchur (Dry Mango Powder),1/2 cup Green peas (Matar) - cooked,1 teaspoon Mustard seeds,1-1/2 cup Kaddu (Parangikai/ Pumpkin) - cubed,1 teaspoon Chana dal (Bengal Gram Dal),Salt - as per taste,1 tablespoon Coconut Oil,2 cups Water,2 teaspoons Red Chilli powder,5 Curry leaves,2 tablespoon Fresh coconut - grated, 30, South Indian Recipes, To begin making Pumpkin Peas Palya Recipe, take a vessel and boil water.
Now add pumpkin cubes and cook for 5 to 10 minutes or until they are half cooked.
Strain water and keep this aside.Heat a heavy wok, add oil.
Now add mustard seeds and saute well until it splutters.Now add chana dal, fry until they turn golden.
Add curry leaves, fry for few seconds.Now add the cooked pumpkin cubes and cooked peas.
Add amchur powder, garam masala and red chili powder, mix well.
Let it cook for about a minute.Now add salt, grated coconut, and mix.
Close and cook for 3-5 minutes.
Serve Pumpkin Peas Palya along with Tomato Onion Sambar and Steamed Rice for a weekday meal.
You can also serve Curry Leaves Buttermilk with this meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pavithrahr-gmail.com/Pumpkin_Peas_Palya_or_Dry_Curry.jpg, 12
Ingredients: cashew nuts,salt,shrikhand,nutmeg powder,coconut,butter cold,pistachios,mixed fruits assortment fruits like,water,sugar,badam (almond),poppy seeds,cardamom powder (elaichi),black pepper powder,flour (maida),cinnamon powder (dalchini)

Thandai Srikhand Tart Recipe, 1/4 Cardamom Powder (Elaichi),1/4 cup Sugar - powdered,1-1/2 cups All Purpose Flour (Maida),1 teaspoon Poppy seeds,Pistachios - few for garnishing,1 teaspoons Black pepper powder,2 tablespoons Cashew nuts,1 pinch Nutmeg powder,2 cups Shrikhand,2 tablespoons Badam (Almond) - blanched and peeled,5 tablespoons Butter (unsalted) - cold,1/4 cup Fresh coconut - grated,Chilled water,1 pinch Salt,2 tablespoon Pistachios,Mixed fruits - Assortment of fruits like,1/4 teaspoon Cinnamon Powder (Dalchini), 100, North Indian Recipes, To begin making the Thandai Shrikhand Tart Recipe, first prepare the shrikhand according to the Shrikhand recipe and keep it refrigerated for at least 4 hours.The next step is to make the Thandai Flavored Tart recipe.Powder the nuts together until you get a coarse mixture.In a large mixing bowl, add all the ingredients including the powdered nuts, chilled butted and knead well till you get a coarse crumb like mixture.Add a little cold water at a time and knead to make a firm dough.
Take care to add a tablespoon of cold water at a time.Once the thandai tart dough is ready, cover it with cling film and keep it in the refrigerator for 30 minutes.Preheat the oven at 180 degrees and line a parchment paper in a 7" tart pan.Take out the dough from the fridge.
Dust the surface with flour and roll the tart dough to make a circle large enough to fit the 7 inch tart pan.Now carefully invert the rolled dough over the tart mould.
Press the dough on to the sides and bottom of the tart pan.Prick the tart dough with a fork all around and place it in the preheated oven to bake for about 30 to 40 minutes until you notice the tart is browned and golden in color.Once tart is baked, remove it from the oven and allow it to cool completely.
Keep the Thandai tart in its pan.Once the Thandai tart is cooled, pour the shrikhand mixture over the tart and tap the pan gently on the counter to release any air bubbles.Top the Thandai tart with your choice of fresh fruit or berries before serving.Sprinkle nutmeg powder and pistachios on it and enjoy this fruity flavoured Thandai Shrikhand Tart Recipe for Holi Festival or any other special occasion., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Alaka_Jena/Thandai_Shrikhand_Tart_Recipe-1.jpg, 16