anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,asafoetida (hing),fennel seeds (saunf),red chilli powder,cloves garlic,gram flour (besan),curry leaves,dry red chillies,onion,avarekalu lilva beans,chana dal (bengal gram dal),sunflower oil

Avarekalu Masala Vada Recipe, 1 cup Avarekalu / Lilva Beans,1 cup Chana dal (Bengal Gram Dal),4 Dry Red Chillies,Salt - as required,1/2 teaspoon Fennel seeds (Saunf),4 cloves Garlic - finely chopped,1 Onion - chopped,Asafoetida (hing) - a pinch,1 sprig Curry leaves,3 tablespoons Gram flour (besan),1/2 teaspoon Red Chilli powder,Sunflower Oil - for frying, 90, South Indian Recipes, To begin making the Avarekalu Masala Vada Recipe, wash the chana dal and soak it for an hour.
Wash the avarekalu and pressure cook for one whistle adding enough water.
Once pressure releases, drain the excess water and add the cooked field beans to a blender.
You can also add field beans as such without cooking but I prefer it cooking.
Drain the chana dal from water and add it to field beans in blender.
Add in  the dried red chillies too.
Grind together coarsely.
Field beans will mash easily and chana dal has to be slightly coarse.
You can also grind it separately.Transfer into mixing bowl, add all the remaining ingredients - Gram Flour, Red Chilli powder, Fennel Seeds, chopped onions, finely chopped garlic, curry leaves, asafoetida and salt to taste.
 Mix well until combined.
The batter has to be thick so that the vadas can be shaped.
If the chana dal mixture is runny add some more gram flour to thicken it.
Heat oil for deep frying.
Check temperature by dropping small piece of batter.
If it rises to the immediately then the oil is ready for frying.
Take small ball of batter and flatten it between hands.
Drop it carefully into oil and fry in low flame turning both sides.
Fry in batches without crowding the oil.
Once it turns golden brown on all sides, remove from oil and drain excess oil in kitchen tissues.Serve Avarekalu Masala Vada Recipe along with Dhaniya Pudina Chutney and Adrak Chai as an evening snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/AVAREKALU_MASALA_VADAI_1600.jpg, 12
Ingredients: coconut sugar,baking powder,salt,fruits (fruit ),vanilla,soy milk,chia seeds,soy milk cow'milk+ needed,maple syrup,coconut oil,instant oats (oatmeal),cinnamon powder (dalchini)

Healthy Oats Waffles Recipe, 1-1/2 cup Instant Oats (Oatmeal),Maple syrup - or honey as needed,1/4 cup Coconut Sugar - raw sugar,2/3 cup Soy milk - cow's milk+ 2 tablespoons if needed,2 teaspoons Baking powder,1/4 teaspoon Salt,1 teaspoon Cinnamon Powder (Dalchini),6 tablespoons Soy milk,2 tablespoons Chia Seeds,1/4 cup Coconut Oil - melted,2 teaspoons Vanilla Extract,Fresh fruits - to serve as needed (fruit of your choice), 15, Continental, To begin making the Healthy Oats Waffles recipe, In a small bowl add chia seeds and 6 tablespoons of soy milk, mix well and set aside for 10 minutes to form a chia egg.In a blender, add oats and grind it to a flour like consistency.In a jug add melted coconut oil, chia egg and soy milk and mix well.In a mixing bowl add oat flour, baking powder, salt, coconut sugar and mix well.To this pour the mixed wet ingredients and mix well until combined.
Add the extra 2 tablespoons of milk if the mixture is too thick.Now heat the waffle iron, grease it with some coconut oil and make waffles.Serve it on a bed of your favourite fruit and drizzle with maple syrup or honey.
Serve Healthy Oat Waffles along with Maple Syrup, Cold Coffee Smoothie or a hot cup of Masala Tea., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Healthy_Oat_Waffles.jpg, 12
Ingredients: tomato,cashew nuts,peanut butter,bay leaf (tej patta),red chilli powder,black peppercorns,coriander (dhania) seeds,garlic,onion,red yellow green bell pepper (capsicum) green,kasuri methi (dried fenugreek leaves),green chillies,garam masala powder

Capsicum Curry Recipe, 1 teaspoon Coriander (Dhania) Seeds - coarsely pounded,1-1/2 tablespoon Cashew nuts - chopped,2-1/2 Red Yellow or Green Bell Pepper (Capsicum) - 1 green,1 teaspoon Garam masala powder,5 Garlic - chopped,1 tablespoon Kasuri Methi (Dried Fenugreek Leaves),1-1/2 tablespoon Peanut Butter - chopped,2 Onion - finely chopped,5 Whole Black Peppercorns,2 Tomatoes - finely chopped,1 Bay leaf (tej patta),2 Green Chillies - chopped,1/2 teaspoon Red Chilli powder, 60, North Indian Recipes, To begin making Capsicum Curry, firstly add 2 tablespoon oil in a pan and saute the cubed capsicum for a few minutes.
Do not over-fry the capsicum and let it be a bit crispy.
Remove them from the pan and keep aside into a separate plate.In the same pan, roast the cashew-nuts and peanuts for about 2 minutes.
Switch off the gas and let the nuts cool down.
After cooling, powder the roasted nuts by adding them to a grinder.
Remove and keep it aside in a separate bowl.Heat a kadhai and add 1 tablespoon oil.
After the oil gets heated, add bay leaf and coriander seeds and fry them for 1 minute.Add chopped onions and fry them till onions turns pinkish.
Now add chopped garlic and fry till the raw smell of garlic goes away.Add chopped green chilies and tomatoes and fry them till the tomatoes turn mushy.
Switch off the gas.After cooling, add the onion-tomato mixture to the grinder and make a thick gravy by adding 1/4 cup water.Now again, heat the kadhai and add 1 teaspoon oil.
Then pour the gravy and saute it for about 5 minutes.Mix the powdered nuts into the gravy and mix it properly.
Once it is done, add the garam masala and red chilli powder.Add the fried capsicum and stir well.
If the gravy is very thick, add 1/2 cup water and simmer it for about 10-15 minutes.Add salt according to your taste and garnish it with kasuri methi and chopped capsicum.Serve Capsicum Curry with Phulkas or Whole Wheat Lachha Paratha and Burani Raita., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Capsicum_Curry.jpg, 13
Ingredients: boneless chicken,rice,black peppercorns,virgin olive oil,cloves garlic,soy sauce,vinegar,green chillies

Burnt Garlic Chicken Fried Rice Recipe - Indo Chinese Fried Rice, 2-1/2 cup Cooked rice,3 Green Chillies - sliced,1-1/2 teaspoon Soy sauce,1/2 teaspoon Whole Black Peppercorns - crushed,200 grams Boneless chicken,1/2 teaspoon Vinegar,9 cloves Garlic - sliced,1 teaspoon Extra Virgin Olive Oil,Extra Virgin Olive Oil - as required,12 cloves Garlic, 40, Indo Chinese, To begin making the Burnt Garlic Chicken Fried Rice, heat oil in a wok/kadhai on medium heat and add chopped garlic to it.
Sauté for 1 minute, we don't need to brown it.Next add onions and sauté till they are translucent.
this will take about 2 minutes.
Once the onion-garlic mixture is sauteed, add the chopped chicken pieces.
I like to chop them into thin strips.Sauté, till tender.
Do not over cook the chicken.Now that the chicken is cooked add the salt, green chillies, pepper powder, soya sauce, vinegar and sauté for 1 minute.Finally add the cooked rice to it and mix well, taking care not to break the Chicken Fried Rice.
A little old rice ideally works best for fried rice.
Turn off the flame.In a small pan, heat the olive oil and add the sliced garlic.
Fry till they turn deep brown in color.
Pour half the burnt garlic in the rice and mix well.
Check the salt and spices of the Burnt Garlic Chicken Fried Rice Recipe and adjust to suit your taste.Just before serving the Burnt Garlic Chicken Fried Rice , garnish with the rest of burnt garlic.
Serve Burnt Garlic Chicken Fried Rice along with Indo Chinese Chicken Hakka Noodles Recipe and Indo Chinese Mixed Vegetable Recipe In Szechuan sauce and Chicken Manchurian Recipe (Gravy) for a complete Indo Chinese meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Burnt_Garlic_Chicken_Fried_Rice.jpg, 8
Ingredients: tomato,idli dosa batter,green chillies,ginger,salt,mustard seeds,curry leaves,onion,cumin seeds (jeera),idli dosa podi (milagai powder),potato (aloo),turmeric powder,potato masala,sunflower oil

Onion Tomato Podi Masala Dosa Recipe, 1/2 teaspoon Mustard seeds,2 Potatoes (Aloo) - boiled and mashed,1 Tomato - grated,2 Green Chillies - slit,Salt - as needed,1 Onion - finely chopped,1 cup Potato Masala,5 Curry leaves,1 tablespoon Sunflower Oil,4 tablespoons Idli Dosa Podi (Milagai Powder),1/4 teaspoon Turmeric powder (Haldi),1 inch Ginger - finely chopped,2 cups Idli Dosa Batter,1/2 teaspoon Cumin seeds (Jeera),1 Onion - thinly sliced, 30, South Indian Recipes, To start making Onion Tomato Podi Masala, first get all the ingredients ready, including the boiled potatoes.
We will first cook the potato masala for the Onion Tomato Podi Masala Dosa.Next, in a small kadai heat up a tablespoon oil over medium heat.
Add mustard and cumin seeds, let mustard splatter.
Add curry leaves, green chili, ginger and saute for 30 seconds.Add onion and let it cook until transparent.
Add salt, turmeric powder, mashed potatoes and stir to combine.Sprinkle some water and cook for a minute until all the ingredients are well combined.
Check the salt and spices and adjust to suit your taste.
Turn off the heat and keep the potato masala aside.Heat up the dosa skillet over medium heat.
Pour a ladleful of dosa batter, spread the batter in a circular motion from the inside to the out, to make a thin crepe.
Allow the dosa to cook a little and then sprinkle chopped onion, grated tomatoes and a heaped teaspoon of Idli podi, drizzle some oil on dosa and on the sides.Let it cook until the sides are brown.
Place required amount of potato masala, fold and serve.Serve the Onion Tomato Podi Masala Dosa immediately along with Vendakkai Vengayam Sambar Recipe (Okra in Tangy Lentil Curry) and coconut chutney., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Divya_Shivaraman_/Onion_Tomato_Podi_Masala_Dosa.jpg, 14
Ingredients: tomato,(amul,turmeric powder,ginger,kasuri methi,salt,used here),curry garliccardamom powder,paneer,cumin powder,red chilli powder,onion,oil,garam masala powder

 Paneer Makhani (Recipe In Hindi),  3 curry garlic - 1 teaspoon cardamom Powder, 1/4 cup cream - (Amul cream is used here), 1 onion - chopped, 1 teaspoon turmeric powder, 1/2 teaspoon cumin powder, 2 cups tomato puree, salt - as per taste, 1 tablespoon Kasuri methi, 1 inch ginger, 2 teaspoons honey, 1/2 teaspoon garam masala powder,250 g Paneer - home made, Oil - to cook, 1/2 teaspoon red chilli powder, 45, North Indian Recipes, To make Paneer Makhani, first prepare tomato puree to make Paneer Makhani.
Now make a paste of onion, garlic and ginger in a grinder.
When oil is heated in a pan, fry the onion paste till it is cooked well.
Now add turmeric powder, cumin powder, cardamom powder, garam masala and fry it for 2 minutes.
Now when cooked well, put tomato puree or tomato paste in it and cook till it comes to a boil.
When onion and tomato paste and other spices are cooked, add cream, red chili powder, salt, kasoori methi and paneer to it.
Let it cook for 3 to 5 minutes.
When cooked, taste the spices and salt according to your taste.
Now take out Paneer Makhani in a bowl for survey.
You can serve this spicy Swadistha Paneer Makhani with Naan or Kulcha and Burani Raita., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Gravy/Paneer_Makhani_Recipe-1.jpg, 14
Ingredients: mace powder (or mace),star anise,cardamom (elaichi) podsseeds,paprika powder,fennel seeds (saunf),black peppercorns,red chilli flakes,dried rose,dry ginger powder,coriander (dhania) seeds,cinnamon stick (dalchini),cumin seeds (jeera),turmeric powder,cloves (laung),nutmeg powder ( nutmeg)

Ras El Hanout Recipe (Moroccan Spice Powder), 2 teaspoon Whole Black Peppercorns,1 tablespoon Coriander (Dhania) Seeds,1/2 teaspoon Nutmeg powder - (grated nutmeg),Dried rose petals - few (optional),2 tablespoon Paprika powder,10 Cloves (Laung),1 teaspoon Star anise - (grated),1 tablespoon Cumin seeds (Jeera),10 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Red Chilli flakes,2 inch Cinnamon Stick (Dalchini),1-1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mace powder - (or grated mace),1 tablespoon Dry ginger powder,1 tablespoon Fennel seeds (Saunf), 35, African, To make the Ras El Hanout Recipe (Moroccan Spice Powder), get prepped with all the spices required.Heat a kadai and dry roast every spice till aromatic, separately, with care not to brown or burn any of them.
We just want to warm the spices so it releases its amazing fragrant oil from it.Remove from pan immediately and allow each spice to cool.Now into a good blends add all the ingredients roasted along with the other ingredients from the list and blend into powder in a mixer grinder.Store the Ras El Hanout Recipe (Moroccan Spice Powder) spice blend in a clean, dry, airtight container and use as needed., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/jyothir/Ras_El_Hanout_Moroccon_Spice_Blend.jpg, 15
Ingredients: salt,banana stem dices buttermilk,mustard seeds,coconut,pearl onion (sambar onion),curry leaves,turmeric powder,green chillies,sunflower oil

Vazha Thandu Poriyal Recipe - Tamil Nadu Style Dry Banana Stem Fry, 1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,2 tablespoons Fresh coconut - grated,Sunflower Oil - for cooking,Salt - to taste,2 Green Chillies - finely chopped,300 grams Banana Stem - cut into small dices and soaked in buttermilk,1 sprig Curry leaves - finely chopped,1/4 cup Pearl onions (Sambar Onions) - finely chopped, 40, Tamil Nadu, To begin making the Vazha Thandu Poriyal Recipe, firstly pressure cook the banana stem along with the buttermilk, salt and turmeric powder for about 1 whistle.
Release the pressure naturally and drain the water out.Heat a skillet with oil.
Add mustard seeds, curry leaves and let the mustard seeds crackle.Once done, add the cooked Banana stem and mix everything properly.After a minute, add in the green chili, salt to taste and give it a mix.
Let it cook for about 2 minutes.
After 2 minutes, add in the grated coconut and give it stir fry for about 5 minutes.
After 5 minutes, switch off the stove and it is ready to be served.Serve the Vazha Thandu Poriyal Recipe along with Steamed Rice, Parappu Rasam and Elai Vadam to enjoy your Lunch meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Tamil_Nadu_Style_Vazha_Thandu_Poriyal_Recipe__Dry_Banana_Stem_Fry_Recipe.jpg, 9
Ingredients: rice,milk,rose water,water,sugar,rice flour,cinnamon powder (dalchini)

Sutlac Recipe - Rose Infused Turkish Rice Pudding, 1/3 cup Sugar,1 cup Water,2 cups Milk,1 pinch Cinnamon Powder (Dalchini),1/2 cup Rice,1 tablespoon Rice flour,2 tablespoons Rose water, 50, Middle Eastern, To begin making the Sutlac Recipe - Rose Infused Turkish Rice Pudding, thoroughly wash the rice and set aside.
In a deep bottom pan, bring 1 cup of water to a rolling boil, add the washed rice and reduce the flame.
Continue to cook until the rice is cooked and the all the water is evaporated.
Now turn off the flame and set aside.
Mix the rice flour with two tablespoons of water.
Keep aside.Heat a saucepan with the milk on medium-high heat along with sugar.
 Keep stirring the milk until the sugar dissolves.
Reduce the heat, add the cooked rice and the rice flour mixture into the milk and give it a good mix.
Keep stirring the Sutlac/ rice pudding until it thickens.
Once the Sutlac/ Turkish rice pudding thickens, turn off the heat.Stir in the rose water and cinnamon powder.
Transfer the Sutlac Recipe - Rose Infused Turkish Rice Pudding to a serving bowl and refrigerate it until chilled completely.Serve Sutlac Recipe - Rose Infused Turkish Rice Pudding as dessert after a meal of Lebanese Style Caramelized Onion Pilaf with Fried eggs Recipe, Lebanese Style Baked Chicken and Potatoes Recipe and Red Wine Sangria Cocktail Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Sutlac_Recipe_Turkish_Rice_pudding-5_1600.jpg, 7
Ingredients: mixed fruits,chocolate sauce,salt,hung curd (greek yogurt),rolled oats,peanut butter,milk,strawberries berries,vanilla,chocolate chips dark chocolate,chia seeds,cocoa powder,mixed nuts

Choco Berry Chia Parfait Recipe, 1/2 cup Strawberries - or any berries,1 teaspoons Vanilla Extract,1-1/2 tablespoon Cocoa Powder,3 tablespoons Chocolate chips - or chopped dark chocolate,1/2 cup Hung Curd (Greek Yogurt),1 cup Milk,1/2 cup Rolled Oats,Salt - a pinch,1 tablespoons Mixed fruits,1 Mixed nuts,1 tablespoon Chocolate sauce - optional,2 tablespoons Honey,1-1/2 tablespoons Chia Seeds - + 1 teaspoon,1 tablespoon Peanut Butter, 30, Continental, To begin making the Choco Berry Chia Parfait recipe, blend strawberries, 1/2 a cup of milk, 1/2 teaspoon vanilla and 1 tablespoon honey in a blender and pour it into a bowl.To this add 1-1/2 tablespoons of chia and mix well and set aside in the fridge for 15 minutes.After 15 minutes, mix this again until well combined and remove any lumps if any and let it soak for atleast 2 hours or overnight.In an another bowl mix oats, cocoa powder, 1 teaspoon of chia seeds, pinch of salt and chocolate chips.In the same bowl, add 1/2 cup of milk, greek yogurt, 1 tablespoon honey, nut butter, 1/2 a teaspoon vanilla and mix them all together and refrigerate for a minimum 2 hours or overnight.In a clean jar layer the chia pudding alternating with Chocolate oats and drizzle with chocolate sauce, fruit and nuts.Serve Choco Berry Chia Parfait on its own for a healthy and delicious breakfast.
You can also have it as an evening snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/ChocoBerry_Chia_Parfait.jpg, 13
Ingredients: tomato,salt,ginger,fennel seeds (saunf),red chilli powder,cloves garlic,coriander (dhania) leaves,papaya,onion,coriander powder,turmeric powder,sunflower oil

North Indian Style Green Raw Papaya Curry Recipe, 1 1/2 teaspoon Coriander Powder (Dhania),1 inch Ginger - chopped,2 sprig Coriander (Dhania) Leaves - chopped,Salt - to taste,1 teaspoon Red Chilli powder,1 Onion - chopped,1 teaspoon Fennel seeds (Saunf),500 grams Raw papaya,1/4 teaspoon Turmeric powder (Haldi),4 cloves Garlic - chopped,Sunflower Oil,1 Tomato - chopped, 35, North Indian Recipes, To begin making the North Indian Style Green Raw Papaya Curry Recipe, we heat up the pressure cooker with oil.Add fennel seeds and allow it to crackle.
Add ginger and garlic and saute until it softens.Add onions and saute them till they turn translucent.
You can add chopped tomatoes and sprinkle little salt and keep sautéing until the tomatoes become mushy.Add all the reaming spice powders and give it a stir.
Finally add chopped green papaya, salt and about 1 cup of water, give one last stir.
Close it with the lid.Pressure cook for at least 3 whistle and turn it off.
Allow the pressure to release naturally and open the lid, add coriander leaves and give it a stir and serve hot.
Serve the North Indian Style Green Raw Papaya Curry Recipe along with Tawa Paratha or Phulka along with Raitha., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/North_Indian_Style_Green_Raw_Papaya_Curry_Recipe_.jpg, 12
Ingredients: salt,mustard seeds,asafoetida (hing),water,dry red chilli,curry leaves,white urad dal (split),gingelly oil,rice flour

Salt Bell Pudding Recipe - Kara BT Pudding, 1 Dry Red Chilli,1/2 teaspoon Mustard seeds,Salt - to taste,1/2 teaspoon White Urad Dal (Split),1/2 cup Rice flour,1 cup Water,1 tablespoon Gingelly oil,1/4 teaspoon Asafoetida (hing),1 sprig Curry leaves, 50, South Indian Recipes,  To begin making the Chettinad Style Uppu Mani Kozhukattai Recipe, we will first make the Kozhukattai dough.Heat water in a broad pan & add salt & oil.
Allow the water to boil.
When the water begins to boil, add the rice flour & mix it continuously until it forms a lump free dough.
Cover & cook it in slow flame for 5 mins.
Once done allow the Mani Kozhukattai dough to cool down slightly.When the Kozhukattai dough is warm, knead it with your hands & add a teaspoon of gingerly oil if required and make a smooth dough.Grease your hands with oil & start shaping the Kozhukattai dough into small balls.
Once done, steam the mani Kozhukattai in a greased idli plate for 10-12 mins on high heat.After 10 minutes of steaming the uppu mani Kozhukattai , it should have a glossy outer.
Allow the kozhukattai to cool down completely.Once done, just before you are ready to serve, heat oil in a kadai, add the mustard seeds, urad dal and red chilies.
Allow it to roast and crackle and the dal turn lightly brown.
Add the asafoetida, the curry leaves and the steamed uppu mani Kozhukattai.
Stir fry for a few minutes and turn off the heat.
Serve warm.
Serve the Chettinad Style Uppu Mani Kozhukattai Recipe for festivals like Ganesh Chaturthi and make the festival really special for your family., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Anitha_Kirubakaran/UPPU__SALT_KOZHUKATTAI.jpg, 9
Ingredients: assam tea leaves,water,lemon,cinnamon stick (dalchini),lemon

Cinnamon Spiced Black Lemon Tea Recipe, Lemon wedges - or slices to garnish,1 inch Cinnamon Stick (Dalchini),2 teaspoons Assam tea leaves,Honey - to taste (optional),1 Lemon - juiced,2 cups Water, 7, Indian, To begin making Cinnamon Spiced Black Lemon Tea Recipe, keep all the ingredients handy.In a carafe or saucepan, heat water on high heat with cinnamon and bring it to a rolling boil.Once the water comes to boil, add the assam tea leaves and squeeze in lemon juice and switch off heat.
Keep the container covered for a minute.Stir in honey, if you are using.
Strain the tea, pour to tea cups and adorn it with a lemon slice/wedge to serve.
Serve Cinnamon Spiced Black Lemon Tea Recipe along with a Ginger Brandy Cookie Recipe, Tea Sandwich Recipe With Beets, Radish, Avocado and Arugula or Mumbai Style Spicy Murmura Recipe during evening.
, https://www.archanaskitchen.com/images/archanaskitchen/beverages/Cinnamon_Spiced_Black_Lemon_Tea_Recipe.jpg, 5
Ingredients: rice,cardamom (elaichi) podsseeds,sugar,badam (almond),milk full

Creamy Phirni Recipe - North Indian Rice Pudding, 2 Cardamom (Elaichi) Pods/Seeds - crushed,1/2 cup Rice - soaked in water for at least 3 hours,250 grams Milk - full cream,2 tablespoons Badam (Almond) - thinly sliced,1 cup Sugar - adjustable, 90, North Indian Recipes, To begin making the Creamy Phirni recipe, drain the soaked rice and add it to a mixer grinder.
Grind the rice coarsely in a grinder by adding a little water or milk.
The texture should be of fine grains and should not become a paste.Boil milk in a heavy bottomed pan.Once it starts boiling, add green cardamom into the milk.
 Add sugar in the boiling milk and then add rice into it.
Stir continuously it for at-least 20 minutes or till the rice gets cooked and the mixture turns slighlty thick.When it starts getting thick, turn off the heat and let the phirni cool properly.Pour the creamy phirni in kullads (earthen pots), top with pistachios and cover the pots.
Keep it in fridge for 2 to 3 hours.
Now take it out, garnish it with sliced almonds or pistachios and serve it chilled.Serve Creamy Phirni as a dessert after your scrumptious meal or make it during Ramadan to celebrate the festival.Serve Creamy Phirni with delicious meal of Aloo Gobi Ki Sabzi, Ajwain Puri and Boondi Raita on a weekend for brunch or a meal., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Sweets_Mithai/Creamy_Phirni_Recipe_North_Indian_Rice_Pudding-1.jpg, 5