anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,green chilli,coconut,puffed rice,mustard seeds,gram dal (pottukadalai),curry leaves,coriander (dhania) leaves,white urad dal (split),onion,lemon,peanuts (moongphali),cumin seeds (jeera),turmeric powder,sunflower oil

Rayalaseema Steel Borugula Upma Recipe, 1 tablespoon Lemon juice,1 teaspoon White Urad Dal (Split),1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,2 tablespoon Roasted Peanuts (Moongphali),Sunflower Oil - for cooking,Salt - to taste,2 tablespoon Dessicated Coconut,1 Onion - chopped,2 tablespoon Roasted Gram Dal (Pottukadalai) - roasted,2 cup Puffed rice,1 Green Chilli - chopped,2 sprig Coriander (Dhania) Leaves,1 sprig Curry leaves,1/2 teaspoon Cumin seeds (Jeera), 20, Andhra, To begin making the Rayalseema Style Borugula Upma Recipe, grind the roasted chickpeas and desiccated coconut in a mixer grinder to a coarse powder and keep it ready.
Heat a kadai with oil on medium flame, add the mustard seeds, urad dal, cumin seeds and allow them splutter for 10 seconds.Add curry leaves and allow it crackle and then add the onions, green chilli and sauté till it becomes light brown.Add the turmeric powder and switch off the heat.Now add the puffed rice along with ground chickpea and coconut and toasted  peanuts, drizzle the lemon juice and adjust the salt.Once the Borugula Upma is mixed garnish it with chopped coriander.Serve the Rayalseema Style Borugula Upma Recipe as a morning breakfast with a glass of chai and vada to kick start your morning meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Rayalseema_Style_Borugula_Upma_Recipe.jpg, 15
Ingredients: ghee,milk,sugar,cardamom powder (elaichi),almonds (badam),sooji (semolina rava)

Milk Sooji Fudge Recipe, 1/2 cup Ghee,1 tablespoon Slivered Almonds (Badam),1 cup Milk,1 teaspoon Cardamom Powder (Elaichi),1/2 cup Fresh cream,2 cups Sugar,1 cup Sooji (Semolina/ Rava), 30, Karnataka, To begin making Milk Sooji Fudge Recipe, take a thick bottom wok, add milk and sugar.Allow the milk to boil on medium flame with continuous stirring.Take another pan, heat ghee, add fine sooji and fry well.Add the fried rava to the sugar milk mixture and continue to stir.Now add the thick fresh cream, cardamom powder to this and stir further.
Here, fresh cream can be replaced with little more of ghee.At a point, the mixture starts leaving the sides of the pan.Now pour this mixture into greased tray and garnish with almond pieces.Allow it to cool and after they cool cut into pieces.Store these milk sooji fudges in airtight containers.
Serve Milk Sooji Fudge Recipe along with Masala Chai Recipe - Indian Spiced Tea when there are guests at home., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pavithrahr-gmail.com/Milk_Sooji_Fudge__recipe_edited.jpg, 6
Ingredients: pecans,baking powder,salt,jelly mix flavour will do,milk,natural bourbon vanilla,water,vivatta maida,sugar,eggs,butter,walnuts

Jello Poke Cake Recipe, 1 tablespoon Baking powder,1 Jelly Mix - any flavour will do,1/2 cup Butter (unsalted) - at room temperature,1 cup Pecans - chopped,1 cup Hot water,1 cup Sugar,1/4 teaspoon Salt,1/6 cup Butter (unsalted) - at room temperature,1/2 tablespoon Milk,1/2 cup Milk,1 1/2 cups Sugar - powdered,1 cup Walnuts - chopped,1 1/2 cups Vivatta Maida,1/2 teaspoon Sprig Extract of Natural Bourbon Vanilla,2 Whole Eggs, 55, Continental, To make the cakeTo begin making Jello Poke Cake Recipe, preheat the oven to 400/200 F/CIn a large glass mixing bowl, sift Vivatta Maida, baking powder and salt.
In an another bowl add the soft butter and sugar and whisk with a spatula or use an electric mixer set on low speed.
Make it soft and fluffy then add eggs (one at a time), add vanilla extract and milk and beat on high speed for 2 minutes.
Add this mixture to the maida and mix until cake batter is homogeneous and all the ingredients have combined well.
Grease an 8 inch round cake pan with butter or cooking oil and dust with flour.Pour cake batter and bake for 30 - 35 minutes.
When you insert a skewer inside the cake, it should come out clean.
Cool cake in a pan for 5 minutes then place it in a wire rack and cool completely.Using a chopstick or wooden spoon, poke all over the cake so that there is space for the jelly to set.Mix jello powder in 1 cup boiling water until dissolves.
Carefully pour the liquid all over the cake.
Cover and place it in refrigerator for 3 hours to set.To make the frostingIn a bowl whisk powdered sugar and butter with spoon or electric mixer on low speed.
Stir in vanilla and 1/2 tablespoon milk.
Whisk until all the ingredients combine well.
Your frosting is ready.
After the cake is set smear vanilla frosting on top add chopped nuts on top.
Jello poke cake is ready to serve.Serve Jello Poke Cake Recipe at tea time along with Basil Tea , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/usashis-gmail.com/Jello_Poke_Cake.jpg, 12
Ingredients: tomato,salt,coriander (dhania) leaves,puffed rice,mustard seeds,gram dal (pottukadalai),curry leaves,white urad dal (split),onion,lemon,peanuts (moongphali),white urad dal (split) urad dal,turmeric powder,green chillies

Uggani Recipe - Puffed Rice Upma, 1 teaspoon White Urad Dal (Split),Coriander (Dhania) Leaves - chopped,3 cups Puffed rice,1/2 teaspoon White Urad Dal (Split) - 1/2 tsp urad dal,Salt - to taste,4 Green Chillies,1 teaspoon Mustard seeds,1 Onion - chopped,Curry leaves - few,4 tablespoon Roasted Gram Dal (Pottukadalai),1 teaspoon Turmeric powder (Haldi),1 Tomato - chopped,Raw Peanuts (Moongphali) - few,1 Lemon, 20, South Indian Recipes, To begin making the Uggani recipe, powder roasted chana dal and keep aside .Fill water into a large bowl and pour puffed rice into it.
Wash it well and immediately drain it out of water.
Use both your palms to squeeze out excess water from puffed rice.
Heat oil in a heavy bottomed pan.
When it is hot, add mustard seeds, urad dal, chana dal and peanuts.
When they turn brown add curry leaves and green chillies.
Cook for about 40 seconds.Next, add onion and turmeric and saute till the onions turn translucent.
 Once they turn translucent, add chopped tomatoes and salt and saute till they are mushy.
Add puffed rice and mix well.
Add powdered roasted chana dal, chopped coriander leaves and lemon juice.
Mix everything well and saute for 2-3 minutes so that they take in flavors.Serve Uggani along with Fresh Fruit Bowl And Filter Coffee for your everyday breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/UGGANI_RECIPE__PUFFED_RICE_UPMA__1600.jpg, 14
Ingredients: salt,mustard oil,asafoetida (hing),coriander (dhania) leaves,red chilli powder,dry red chilli,cumin seeds (jeera),coriander powder,potato (aloo),turmeric powder

Uttarakhand Aloo Ke Gutke Recipe, 1/8 teaspoon Coriander Powder (Dhania),2 Dry Red Chilli,Salt - to taste,1/4 teaspoon Cumin seeds (Jeera),Coriander (Dhania) Leaves - few for garnish (chopped),1/4 teaspoon Red Chilli powder,2 teaspoon Mustard oil,1/4 teaspoon Turmeric powder (Haldi),2 pinch Asafoetida (hing),3 Potatoes (Aloo), 40, Uttar Pradesh, To begin making the Uttarakhand Aloo Ke Gutke Recipes, firstly boil the potatoes with little salt to begin making Aloo Ke Gutke recipe.
Add potatoes with required water in a pressure cooker and salt and close it with a lid.Pressure cook it for 5 whistles and let the pressure release naturally.
 Once done, open the cooker, peel the potatoes and them cut into cubes.Take a small bowl and mix coriander powder, red chilli powder and turmeric powder with 2 teaspoons water.Heat a frying pan with oil, add cumin seeds, asafoetida and red chilli.
Let it cook for about 15 seconds.
After 15 seconds, add the mixed masala and salt.
After 30 seconds add the potatoes and coat well with the masala.
Let it cook for about 5 minutes.Once it is done, switch off the gas stove and garnish with coriander leaves.
Serve Uttarakhand Aloo Ke Gutke along with Navrang Dal and Mooli Paratha for a weekday lunch.
You can also pack it in your Lunch Box., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Uttarakhand__Aloo_Ke_Gutke.jpg, 10
Ingredients: salt,cumin powder (jeera),jaggery,red chilli powder,mango,onion

Onion Mango Salad Recipe - Instant Mango Pickle, 1 teaspoon Cumin powder (Jeera),Salt - to taste,1/3 cup Jaggery - grated,1 cup Onions - grated,2 teaspoons Red Chilli powder,1-1/2 cups Mango (Raw) - peeled and grated, 20, Indian, To prepare this simple Kanda Keri Nu Kachumber recipe, keep all the ingredients handy and prepare them as per requirement.Bring all the ingredients together in a large bowl.Using hands, massage the Keri Nu Kachumber so that the jaggery mixes well.Once well mixed, transfer the Keri Nu Kachumber in a glass serving bowl.This Kanda Keri Nu Kachumber Recipe-Gujarati raw mango relish stays well up to a week in the refrigerator., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sheetal_Bhatt/Kanda_Keri_Nu_Kachumber_The_classic_Gujarati_raw_mango_relish.jpg, 6
Ingredients: salt,kalonji (onion nigella seeds),mustard oil,coriander (dhania) leaves,poppy seeds,onion,potato (aloo),turmeric powder,green chillies,sunflower oil

Aloo Posto Recipe (Potatoes In Poppy Seed Paste), 1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Kalonji (Onion Nigella Seeds),2 Green Chillies - slit,1 cup Poppy seeds,2 tablespoons Coriander (Dhania) Leaves - chopped,2 tablespoons Mustard oil,1 Onion - sliced (optional),2 tablespoons Sunflower Oil,2 Potatoes (Aloo) - diced, 40, Bengali Recipes, To prepare Aloo Posto (Potatoes in Poppy Seed Paste), get prep with all the ingredients and start by soaking khus khus in enough water for 15-20 minutes.Grind soaked khus khus to make a fine paste and keep aside.Heat vegetable oil and mustard oil together in a Wok/Kadai (You can use any of them either).Add kalonji and wait till it crackles.Now add sliced onions if using, and then the green chilies.
Sauté for a while and add potatoes and fry.After a while, add turmeric powder and mix well.
Cook till potatoes start to soften.Add the khus khus paste and a little water, stir, and season with salt.Mix well and close the lid.
Cook in low flame till khus khus thickens.Add finely chopped coriander and turn off the gas.Serve Aloo Posto hot with Rice, Bengali Luchi and Phalguni dal with a dash of lemon juice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/ALOO_POSTO.jpg, 10
Ingredients: sriracha sauce chilli sauce,dark soy sauce,spring onion greens,brown sugar (demerara sugar),tofu,sesame seeds (til seeds)

Teriyaki Tofu Recipe, 2 teaspoons Sriracha sauce - or any chilli sauce (optional),3 sprigs Spring Onion Greens - finely chopped,1/4 cup Dark soy sauce,200 grams Tofu - cubed,1-1/2 teaspoon Honey,2 teaspoon Brown Sugar (Demerara Sugar),1 teaspoon Sesame seeds (Til seeds) - lightly toasted, 25, Japanese, To begin making the Teriyaki Tofu recipe, heat a medium size wide pan.
Add the soy sauce.When the soy sauce starts boiling, add the brown sugar.
Let the brown sugar melt completely and start caramelising.Now add honey, chilli sauce and the sesame seeds.
When the sauce thickens, add the cubed paneer or tofu.Mix to coat them well and switch off.
Garnish with the spring onion greens and serve hot.Serve Teriyaki Tofu along with Spicy Chilli Garlic Noodles for a perfect weekend dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Uma_Raghuraman/Teriyaki_Tofu_A__Japanese_Starter_under_10_minutes.jpg, 6
Ingredients: cocoa powder,sugar,milk,coffee decoction

Hot Coffee Latte Recipe, 1-1/2 cups Milk,2 teaspoons Sugar,1/2 cup Coffee Decoction,2 pinch Cocoa Powder - (optional), 20, Continental, To begin making Hot Coffee Latte Recipe, in a large jar with leak-proof lid, add milk and shake vigorously for about 1 minute or two.Open the lid and microwave the jar on a high power for 2 minutes.
Make sure the container has space for the milk to foam up.In a big mug, add the espresso in equal quantity and hold the mug in a tilted position.
Keep adding the frothed milk into one cup from the mug's edge in a steady pattern till the cup is full such that it forms a coffee art on top.
You can optionally sprinkle with a dash of coa powder on top.Serve Hot Coffee Latte Recipe with Whole Wheat Apple Muffins Recipe or a Spiced Saffron & Coconut Pumpkin Cake Recipe for a rainy evening., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Beverages/hot_coffee_latte_recipe.jpg, 4
Ingredients: cheese,salt,milk,cloves garlic,broccoli,black olives,black pepper powder,del monte spaghetti pasta,sunflower oil

Alfredo Spaghetti Pasta Recipe in Broccoli & Olives, 1 Broccoli - cut into small florets,1/2 cup Fresh cream,Salt - to taste,1 cup Milk,300 grams Del Monte Spaghetti Pasta,10 Black olives - sliced,1 teaspoon Sunflower Oil,4 cloves Garlic - chopped,Black pepper powder - for seasoning,1/4 cup Cheese spread, 50, Italian Recipes, To begin making the Alfredo Spaghetti with Broccoli & Olives Recipe, start by cooking the pastaIn a large pot, add water and bring it to a boil.
Once the water has boiled, add a teaspoon of salt.Add the pasta to the boiling water and let it cook in the boiling water until it is al dente.
This process should take a good 12-15 minutes.Once the pasta has cooked, drain the water and run the cooked pasta under running water to stop the cooking process.
Drizzle some oil on top of pasta and make sure to coat all of the pasta with the oil.
Keep it aside.Heat a sauce pan with oil, sauté the broccoli separately on a saucepan over a medium heat till it is soft and cooked.
Add a pinch of salt to speed up the cooking process.
Keep it aside.To make the alfredo sauce heat a sauce pan with oil, saute the garlic till light brown, add the milk and cream, whisk it well.Add the cheese spread and keep whisking till it thickens.
Check for salt and pepper and add them according to your preference.
Once the alfredo sauce thickens, keep it aside.Add the cooked pasta to the prepared sauce along with the cooked broccoli.
Stir to mix all the ingredients well.
Top off with black olives and serve hot.
Serve the Alfredo Spaghetti with Broccoli & Olives along with Garlic bread and glass of Pomegranate Juice with Ginger to let your kids enjoy their Sunday Supper.
, https://www.archanaskitchen.com/images/archanaskitchen/10-Brands/DelMonte-KidsRecipes/3-Alfredo_Spaghetti_with_Broccoli_Recipe_and_Olives_-_Kids_Recipes_Made_With_Del_Monte-2.jpg, 9
Ingredients: salt,red bell pepper (capsicum),paneer,water,soy sauce,green chilli sauce,sugar,garlic,ghee butter,black pepper powder,green bell pepper (capsicum),tomato pasta sauce,flour (maida),butter

Eggless Paneer Mc Puff Recipe -Mc Donald's Style, 2 cups All Purpose Flour (Maida),1 cup Chilled water,1/2 teaspoon Soy sauce,Salt - to taste,1-1/2 tablespoons Green Chilli Sauce,1 tablespoon Garlic - finely chopped,2-1/2 tablespoons Ghee - or butter,1/2 Red Bell pepper (Capsicum) - chopped,1/2 teaspoon Black pepper powder,1 tablespoon Roasted tomato pasta sauce,1 pinch Sugar,1 tablespoon Butter,1 cup Paneer (Homemade Cottage Cheese) - finely chopped,1 Green Bell Pepper (Capsicum) - finely chopped, 45, Continental, To begin making Eggless Paneer Mc Puff Recipe,prep all the ingredients and start by making pastry dough.Sift flour in a large mixing bowl, add salt and butter, and mix to form crumbles.Start adding water and knead to make a soft and smooth dough.Cover the dough and keep it aside to rest for 15 minutes.Meanwhile, prepare the filling for the puffs.
Heat butter in a wok and add chopped garlic and sauté till golden.Add chopped capsicum, red bell pepper, salt, black pepper, and sauté till soft.Now add all the three sauces and stir well for 2-3 minutes.Add finely chopped paneer pieces into the saucy mix and stir such that everything incorporates well.Sprinkle a pinch of sugar, give a quick mix and set aside to cool.For Making Paneer Mc PuffsPinch a large tennis ball sized dough and roll to make a ball.Place the dough ball on the dusted counter and roll out to make a thin sheet.Cut the sheet into equal sized 2 x 2 inch squares with a knife or a pizza cutter.
Collect the extras from the sized, and keep aside.Take a teaspoon of the filling and place on the center of a square.Wet your index finger with water and slide across the sides of the square sheet.Place another 2-inch dough sheet over it and press the sides gently.Make impressions with a fork across the sides to seal.Place the puff on a lined Baking tray.Similarly, make more puffs and place them on the baking tray.
(You can make square, round, crescent shapes etc)Preheat the Oven at 180 degrees Celsius for 10-15 minutes (adjust according to your oven).Bake the Paneer Puffs for 15-20 minutes or till you see them turning crisp and golden.Cool them on a cooling rack for three minutes before serving.Serve Eggless Paneer Mc Puff Recipe with Roasted tomato sauce or delicious dips like Cottage cheese dip or Peanut chilli dip during tea time or as appetizer for your party meal of Vegetable Au Gratin with Cauliflower Carrots and Beans and Summer Lettuce Salad., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/Mc_Donalds_Style_Paneer_McPuff.jpg, 14
Ingredients: tomato,idli dosa batter,coriander (dhania),ginger,salt,paneer,onion(sambar onion),red chilli powder,onion,cumin seeds (jeera),turmeric powder,green chillies,sunflower oil

Paneer Bake Pit Paniyaram Recipe, 1/2 cup Paneer (Homemade Cottage Cheese) - grated,1 Coriander (Dhania) Leaves - small bunch,2 tablespoon Sunflower Oil,Salt - to taste,1 cup Idli Dosa Batter,1 Tomato - finely chopped,1 inch Ginger - grated,2 Green Chillies - finely chopped,1 Onion - finely chopped,10 - 12 Onions - finely chopped (sambar onions),1/2 teaspoon Red Chilli powder,1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Cumin seeds (Jeera), 40, South Indian Recipes, To begin making the Paneer Stuffed Kuzhi Paniyaram, first prepare the idli dosa batter.
Click here to see how to prepare idli dosa batter.To prepare the paneer filling heat oil in a pan over medium heat.
Add cumin seeds and wait till they crackle.
Next add the chopped onions and green chilies.
Saute till onions turn soft and light pink in color.Add the grated ginger along with chopped tomato and cook until they turn soft.
Now add the spice powders, red chili powder, turmeric powder, salt and stir to combine.Finally add the grated paneer and stir to combine.
Check the salt and spice levels and adjust to suit your taste.
Transfer paneer filling to a bowl and set aside to cool down.
To the Idli Dosa batter add finely chopped onions, coriander leaves and combine well.
Check the salt in the dosa batter and adjust to suit your taste.Heat the paniyaram pan over medium heat.
Put a few drops of oil in each cavity of the pan, so that the batter does not stick to the pan.
Pour a spoonful of the batter into each cavity until they are half filled.Add a teaspoon of paneer filling over the layer of idli dosa batter.
Cover the paneer layer with another layer of idli dosa batter.
Cover the pan let the paniyaram cook on medium heat, for about 7 to 10 minutes.You will notice the top is steamed.
When the top looks cooked, turn the paniyaram with help of a small spoon.
Allow it to cook uncovered for another couple of minutes until both sides are crisp.Remove from the heat and follow the same procedure with the rest of batter.
The paneer stuffed paniyarams are now ready to be served.Serve Paneer Stuffed Kuzhi Paniyaram with Coconut Chutney or Tomato Chutney for breakfast, as a tea time snack or even for a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Paneer_Stuffed_Kuzhi_Paniyaram_Recipe.jpg, 13
Ingredients: cheese,salt,red bell pepper (capsicum),mustard sauce,cloves garlic,red chilli flakes,baguette,virgin olive oil,lemon,iceberg lettuce,thyme leaves,paneer ness,rosemary dried,pepper,yellow zucchini,butter,dried oregano

Grilled Sub Sandwich Recipe With Paneer & Roasted Vegetables, 1 tablespoon Extra Virgin Olive Oil,1 Red Bell pepper (Capsicum) - thinly sliced,1 Yellow Zucchini - thinly sliced,1/2 teaspoon Rosemary - dried,1 teaspoon Butter,1/2 teaspoon Dried oregano,2 Cheese - slices,2 cloves Garlic - grated,1 teaspoon Red Chilli flakes,1/2 teaspoon Dried Thyme Leaves,2 Baguette,Salt and Pepper - to taste,Mustard sauce - as required,Lemon juice - of 1 lemon,150 grams Paneer (Homemade Cottage Cheese) - cut in 1 inch size thickness,3/4 cup Iceberg lettuce - roughly torn, 30, Continental, To begin making the Grilled Sub Sandwich Recipes With Paneer & Roasted Vegetables, first let’s make the marinade.In a clean large mixing bowl, add finely chopped garlic, dried oregano, dried thyme, dried rosemary, red chilli flakes, lemon juice, 1 tablespoon olive oil, salt and pepper.
Mix them all well.Next we will roast the vegetables.
Heat a teaspoon of oil in a heavy bottomed pan or a wok, add the sliced vegetable, sprinkle some salt and roast them until lightly softened.
Turn off the heat.Add paneer slices and roasted veggies to the marinade and gently toss them well, cover and keep it aside for 5 minutes.Next, heat and grease the grill pan (if using cast iron grill pan, brush it with little olive oil).Place the marinated paneer slices on the grill pan and grill it on high heat for 2 minutes on each side.
Take out the grilled paneer from the pan and keep it aside in a bowl.
The next step is to assemble the Sub Sandwich with Paneer & Roasted Vegetables.Next, slice the submarine bread horizontally.
Apply butter on both the halves of the bread.
Toast  both the halves of the bread on same grill pan until slightly golden brown and crisp.
Once the bread is toasted, remove from the heat.Place the toasted bread on a flat surface.
 Place a cheese slice on lower half of the bread and make an even layer of iceberg lettuce.
Place the grilled vegetables and the grilled paneer pieces on the top.Top it with dollops of mustard sauce and the remaining marinade from the bowl.
Cover the sandwich with the other half of the bread and serve.Serve Grilled Sub Sandwich With Paneer & Roasted Vegetables along with Zucchini Salad Recipe With Thai Hot Chili Dressing and a delicious Apple Almond Date Smoothie  for your weekend Brunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Farrukh_Aziz_Ansari/Grilled_Sub_Sandwich_with_Paneer_Roasted_Vegetables_Veggie_Sub_Sandwich.jpg, 17
Ingredients: oreo biscuits,milk,oreo biscuits ( large packs),vanilla,badam (almond),caster sugar,sugar (only ) (have not ed this recipe),icing sugar,butter,enos fruit salt sachet baking powder

Eggless Oreo Cake Recipe With Buttercream Frosting, 1/2 cup Butter,1 tablespoon Milk,2 cups Caster Sugar,24 Oreo biscuits - (2 large packs),7 Oreo biscuits - cut into halves,2 cups Milk,3/4 teaspoon Vanilla Extract,Enos fruit salt - a sachet or 1/4 teaspoon baking powder,1-1/2 tablespoon Badam (Almond) - thinly sliced,Icing Sugar - for dusting (optional),Sugar - (only if required) (I have not added in this recipe), 30, Continental, To prepare Oreo Cake Recipe With Butter Cream Frosting, break the oreo cookies into chunks.Blend the oreo cookies to a fine powder and then add the required milk to form a thick batter of cake-batter consistency not too runny, but thick enough to pour into a greased container.Once you are about to pour into the cake baking tray- add the eno and mix it well.Pour the batter immediately into a greased pan, you can use parchment/ butter paper to avoid the cake from sticking at the bottom.Microwave for 4-5 minutes on high.
If you are using the OTG/Convection Oven – 180 degrees Celsius for 15 -20 minutes depending on your oven.Buttercream FrostingTo prepare buttercream frosting, mix butter and sugar with a hand mixer for about 2-3 minutes.Add milk, vanilla and continue blending for 2-3 minutes.
Adjust milk to achieve a spreading consistency.Once the cake is cooled on a wire rack, apply a generous coat of buttercream frosting.Decorate with almonds and halved oreo biscuits.Serve Oreo Cake Recipe With Butter Cream Frosting as a light dessert after a meal with Ratatouille with Grilled Cottage Cheese Steak or Potato Wedges., https://www.archanaskitchen.com/images/archanaskitchen/Dessert_Cakes/eggless-oreo-cake_400.jpg, 10