anandhuvasudev/southindiandish huggingface dataset:
Ingredients: ghee,curd,poppy seeds,caster sugar,rice days

Traditional Anarsa Recipe With Curd (Apoopa), 1/2 tablespoon Curd (Dahi / Yogurt),3/4 cup Caster Sugar,1 cup Rice - Soaked for 3 days,Ghee - to cook,4 tablespoons Poppy seeds, 62, Maharashtrian Recipes, To begin making Traditional Anarsa Recipe With Curd (Apoopa), wash and soak the rice in water for 3 days.
Change the water every day.
On the 4th day, drain the rice and spread it on a colander.
After 2-3 hrs, grind this rice to a fine powder in a mixer.
(If grinding in a flour mill can allow the rice to dry completely, but if grinding at home in a food processor or grinder do not allow the rice to dry out completely, otherwise it may take long time for grinding).Sieve the rice powder through a fine mesh ( the one used for sieving all purpose flour)Now weigh this rice powder.
The castor sugar to be added has to be half the quantity of rice flour.
Reserve some 50 grams of this rice powder and add the castor sugar in the remaining rice powder and mix well.Add 1/2 tablespoon curd and 1 tablespoon ghee to it and knead the mixture.
Be careful while adding curd as addition of more curd will make the sugar in the mixture to melt and the mixture will become sticky.
Keep the dough covered for 1 day or so.
Next day take a plate or plastic sheet and sprinkle poppy seeds on it.Now apply ghee to your palm to avoid dough sticking, pinch out a small portion from the dough and make small lemon size ball from it and press it lightly on the poppy seeds.
Flatten the dough into a roundel.In case if the dough ball holds its size but becomes too hard after frying, it means we have to add little caster sugar to the dough.Heat enough ghee in a deep frying pan.
Keep the medium flame throughout frying process.Fry the Anarsa in the ghee with the Poppy seeds side up.
Keep on splashing ghee over the upper side of the Anarsa with the ladle without disturbing the Anarsa.
Fry till the Anarsa is golden brown.
The poppy seeds side of the Anarsa will have a sort of mesh on it once it is fried.
Be careful with the ghee temperature here.
Heat it on a medium flame or else the Anarsa will break.Remove the Anarsa and drain the ghee.
To drain the ghee keep the Anarsa in a vertical position.
Similarly shallow fry rest of the Anarsa , keep on adding ghee after frying 2-3 Anarsa in the frying pan.
 Cool down all the Anarsa till they become crisp.
Store it in an airtight container.
Serve Traditional Anarsa Recipe With Curd as a diwali treat along with Kesar Shrikhand Recipe and Beetroot & Spinach Nimki Recipe (Namak Para)., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/poonampagar-gmail.com/traditional-anarsa-recipe-with-curd-apoopa.jpg, 5
Ingredients: hung curd (greek yogurt),pistachios,milk,raisins,strawberries,cardamom powder (elaichi),condensed milk

Bengali Steam Doi Recipe, 1 cup Milk,400 grams Condensed Milk,Strawberries - few,1-1/2 cup Hung Curd (Greek Yogurt),1 teaspoon Cardamom Powder (Elaichi),Raisins - few,4 tablespoons Pistachios - chopped, 55, Bengali Recipes, To begin with Bhapa Doi, firstly in a large pan whisk hung curd and condensed milk together with an electric hand blender till it is smooth and creamy.Add milk slowly and whisk again till you see the froth appearing.Add cardamom powder and handful of raisins and give it a quick stir again.Preheat the oven at 180 degree C and meanwhile, take 6 ramekins or earthen ware or any oven safe bowl in which you want to bake the curd.
You can also bake it in a large baking tray and later cut into pieces.Pour in the curd mix into the ramekins till the rim.In a baking tray or a drip tray of the oven, place the filled ramekins and pour water in the tray till the ramekins are half immersed.Place the tray in the oven and bake for 40-45 mins or till the toothpick inserted comes out clean.
The baking tie may vary from oven to oven.Take out the tray and let it cool.
Once the ramekins are cool completely, garnish with chopped pistachios, strawberries or any fruit or nuts.Refrigerate the Bhapa Doi for minimum 2 hours before use and serve it chilled.Serve Bhapa Doi to your friends and family during Holi with some snacks like Baked Paneer Bread Pakora and Jhure-Jhure Aloo Bhaja., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/Bengali_Bhapa_Doi_Recipe-1.jpg, 7
Ingredients: tomato,salt,cumin powder (jeera),ginger,green chilli,karela (bitter gourd pavakkai),paneer,mint leaves (pudina),red chilli powder,cloves garlic,coriander (dhania) leaves,sugar,onion,black pepper powder,coriander powder,potato (aloo),garam masala powder,sunflower oil

Stuffed Butter Recipe - Stuffed Spice Gravy, 1 sprig Mint Leaves (Pudina) - chopped,1/2 cup Paneer (Homemade Cottage Cheese) - grated,1 sprig Coriander (Dhania) Leaves - chopped,2 Potatoes (Aloo) - boiled and mashed,1 cup Homemade tomato puree,Salt - to taste,1 inch Ginger - chopped,1 teaspoon Cumin powder (Jeera),1 teaspoon Garam masala powder,1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Black pepper powder,2 tablespoons Fresh cream,2 Onions - finely chopped,1 pinch Sugar,1 Green Chilli - chopped,3 Karela (Bitter Gourd/ Pavakkai),1 teaspoon Sunflower Oil,4 cloves Garlic - chopped,1/2 teaspoon Red Chilli powder, 35, North Indian Recipes, To begin making the Bharwa Karela Makhani Recipe, wash the karela well, and very lightly peel of the skin, allow the green of the karela to be there, as its important for health.Cut the karela into three pieces, horizontally.
Gently scoop out the flesh and seeds from inside the karela, in a way that you should be left with hollow cylinders of the karela pieces.
In a pressure cooker, add the karela pieces and two tablespoons of water and pressure cook for one whistle.
Turn off the heat and allow the pressure to release naturally.
Drain the water if any and transfer the karela into a bowl and set aside.
*For the Bharwa Karela StuffingIn a mixing bowl, combine the grated paneer, mashed potatoes, salt and pepper, chopped coriander and mint leaves.
Mix well.
Stuff Karela Stuffing mixture generously into the karela cylinders.
Heat a pan with oil on medium flame, place the Bharwa Karela in it and cook until slightly roasted turning them around from time to time.
This will take about 5-7 minutes.
Once the Bharwa Karela have got a nice brown colour, turn off thee flame and set aside.
*For the Bharwa Karela Makhani gravyIn a saucepan heat oil on medium flame, add the chopped ginger garlic and saute for a couple of minutes.
Next add in the onions and saute till they turn into a light brown colour.
This will take about 6-8 minutes.
Once the onion-ginger-garlic is well cooked, add in the green chilies and tomato puree, cover and cook for 5 minutes.
After 5 minutes, open the lid and add in all the dry masalas- red chilli powder, coriander powder,  jeera powder,  garam masala powder, sugar and salt.
Bring the Bharwa Karela Makhani gravy to a single boil.
Turn down the flame, mix in the cream.
Once the cream is well combined, turn off the flame.
In a serving plate arrange the Bharwa Karela and then pour the Makhani gravy over it.
Serve the Bharwa Karela Makhani hot.Serve Bharwa Karela Makhani Recipe along with Ragi Tawa Paratha, Beetroot Raita Recipe, Kala Chana Salad Recipe With Carrots, Cucumber & Tomatoes for a simple Diabetic Friendly meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Bharwa_Karela_Masala_Recipe__Stuffed_Karela_In_Gravy_.jpg, 18
Ingredients: tomato,basil leaves,red chilli flakes,britannia cheese peppy pizza,pizza,sweet corn,green bell pepper (capsicum),wheat khakras

Khakhra Pizza Recipe With Cheese Spread & Roasted Vegetables, 2 Homemade Whole Wheat Khakras,1 sprig Basil leaves - roughly chopped,1 teaspoon Red Chilli flakes,1 teaspoon Pizza seasoning,2 tablespoons Britannia Cheese Spread - Peppy Pizza,1/4 cup Sweet corn - steamed,2 Tomatoes - blanched & chopped,1 Green Bell Pepper (Capsicum) - finely chopped, 35, Indian, To begin making the Khakhra Pizza Recipe (Whole Wheat Crisp Flatbread Pizza), you can either make your khakra at home or buy the store bought ones.
Here is the recipe to make the homemade khakhra recipeHeat the butter in a broad skillet pan, add capsicum and saute for a few minutes until softened.
Add the blanched and chopped tomatoes, corn and italian seasoning and cook until the corn gets well coated with the capsicum and seasoning.
Stir in the basil leaves and turn off the heat.The final step is to make the Khakhra pizza.Place a khakhra on a serving plate, spread a large tablespoon of Britannias Peppy Pizza Cheese Spread which adds a great taste and flavor to the pizza,Once spread, sprinkle the corn topping over the khakhra and voila the pizza is ready to be served.
Serve the Khakhra Pizza as a tea time snack or as a quick after school snack for kids or serve it as a snack along with Masala Chai/Espresso Coffee., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Tea_Time_Snacks/Britannia_Peppy_Pizza_-_Peppy_Khakra_Pizza_Recipe-6.jpg, 8
Ingredients: cashew nuts,ghee,rajgira flour (amaranth flour),jaggery,cardamom powder (elaichi)

Gluten Free Rajgira Barfi Recipe, 1/2 cup Jaggery,1/4 cup Cashew nuts - halved,1/2 teaspoon Cardamom Powder (Elaichi),1/2 cup Rajgira Flour (Amaranth Flour),1/2 cup Ghee - melted, 40, North Indian Recipes, To begin making the Gluten Free Rajgira Burfi Recipe, dry roast the rajgira/amaranth flour in a heavy bottomed pan till the color changes to a light golden brown.
Remove from the flame and set aside.Grease a flat plate with ghee and keep aside.Roast the halved cashewnuts in a little ghee until crisp and golden brown.
Take care to do it on low heat to roast it evenly.Next combine the jaggery and 1/4 cup water in a heavy bottomed pan and place over low heat.
(the amount of water should be just enough to soak the jaggery or sugar).
Make a syrup of half thread consistency.To the jaggery syrup, add the roasted flour and powdered cardamom and mix well.Keep stirring continuously.
Add the melted ghee little at a time while stirring the mixture.
(if you find that the mixture is sticking to the pan, add more ghee than mentioned in the recipe)When the Rajgira Burfi  mixture starts leaving the sides and bottom of the pan, turn off the heat.
Pour this mixture immediately on to the greased tray and spread it evenly for it to set.Sprinkle the roasted cashewnuts on top and press gently while the Rajgira Burfi mixture is still hot.Allow the Rajgira Burfi to cool and then cut into desired sizes and shapes.
Store the Rajgira Burfi in an airtight box for a week.Serve Gluten-Free Rajgira Burfi for Diwali, Raksha Bandhan or any other special occasion in the family.
Serve Gluten Free Rajgira Burfi Recipe after your everyday meal of Palak Dal, Bharwa Bhindi, Phulka and Lauki Raita., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Sweets_Mithai/Gluten_Free_Rajgira_Burfi_Recipe-1.jpg, 5
Ingredients: black cardamom (badi elaichi),salt,bay leaf (tej patta),cauliflower (gobi),red chilli powder,water,onion paste,curd,ginger garlic paste,coriander (dhania) leaves,cinnamon stick (dalchini),gram flour (besan),coriander powder,turmeric powder,green chillies,sunflower oil

Gobi Ke Kofte Recipe (Cauliflower Fritters In Spicy Gravy), Salt - as required,1/2 teaspoon Turmeric powder (Haldi),Water - as required,2 sprig Coriander (Dhania) Leaves - finely chopped,2 Bay leaf (tej patta),1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1/2 cup Gram flour (besan),2 Green Chillies - finely chopped,2 Black cardamom (Badi Elaichi),1/2 cup Curd (Dahi / Yogurt),1 tablespoon Ginger Garlic Paste,2 Onion - paste,Sunflower Oil - as required,250 grams Cauliflower (gobi) - grated,1/2 inch Cinnamon Stick (Dalchini), 75, North Indian Recipes, To begin making the Gobi Ke Kofte recipe, firstly we will begin with preparing the koftas.Mix all the ingredients mentioned under ‘for koftas’ in a mixing bowl.
Mix them properly.
Add a little water to bring the mixture together.Once it is done, make round shaped pakoras out of it and deep fry them in a deep frying pan.When they turn brown from both the sides, take them out to on a kitchen towel to absorb the extra oil.
Follow the same process for the remaining mixture and keep them aside.Heat oil in a heavy bottomed pan and add cloves, badi elaichi, tej patta and dal chini.After a minute add the ginger garlic paste and cook it tell the raw smell goes from the mixture.Once it is done add the onion paste and let it cook for 5 to 8 minutes.After 5 to 8 minutes, add red chilli powder, turmeric powder, coriander powder and the required salt.
Let it cook for 5 minutes.After 5 minutes, bring the flame to low and add the curd.Mix well and add the required amount of water.
Mix well and let it cook till the gravy gets a little thick.Once it is done, add the fried kofta and let it cook for 2 to 3 minutes more.After 2 to 3 minutes, switch off the stove and garnish it with chopped coriander leaves., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/gobi_ke_kofte_1600.jpg, 16
Ingredients: salt,green beans (french beans),chana dal (bengal gram dal),coconut,mustard seeds,curry leaves,white urad dal (split),onion,cumin seeds (jeera),chayote skin,turmeric powder,green chillies

Chow Chow And Beans Poriyal Recipe, 1 teaspoon White Urad Dal (Split),2 Green Chillies,1/2 teaspoon Mustard seeds,1/2 teaspoon Turmeric powder (Haldi),2 sprig Curry leaves,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1/2 cup Fresh coconut - grated,1 Onion - chopped,1 teaspoon Chana dal (Bengal Gram Dal),2 Chayote - skin peeled and chopped small,100 grams Green beans (French Beans) - chopped,1 sprig Curry leaves, 40, South Indian Recipes, To begin making the Chow Chow and Beans Poriyal Recipe, pressure cook the chow chow and green beans with water and salt for about 2 whistle.Allow the pressure to release naturally, drain all the water aside and keep it.Heat a saucepan with oil, add in the mustard seeds, cumin seeds and allow it to crackle.Once it crackles, add both the dals and also a sprig of curry leaves.
Leave it for few seconds.Add onions and saute until it softens.
Add your cooked vegetables and sprinkle little salt, turmeric powder and give it a toss.At the end, add grated coconut, switch off the heat and serve it hot.Serve the Chow Chow and Beans Poriyal Recipe along with Pineapple Rasam Recipe, Steamed Rice and Papad to enjoy your everyday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Chow_Chow_and_Beans_Poriyal_Recipe_.jpg, 12
Ingredients: salt,mustard seeds,coconut,asafoetida (hing),sesame (gingelly) oil,curry leaves,white urad dal (split),barnyard millet,green chillies

Kuthiraivali Upma Kozhukattai Recipe (Barnyard Millet Steamed Dumplings), 1 teaspoon White Urad Dal (Split),1/2 teaspoon Mustard seeds,Green Chillies - finely chopped,5-6 Curry leaves - finely chopped,Salt - to taste,1/2 cup Fresh coconut - grated,1/4 teaspoon Asafoetida (hing),1 cups Barnyard Millet,1 tablespoons Sesame (Gingelly) Oil, 55, Tamil Nadu, To begin making the Kuthiraivali Upma Kozhukattai Recipe, we will first cook the barnyard millet (Kuthiraivali) into an upma like consistency.Heat oil in a heavy bottomed pan; add the mustard seeds, urad dal and allow them to crackle.
Allow the urad dal to get roasted and lightly browned.Stir in the curry leaves, ginger, green chillies, asafoetida and the barnyard millet (Kuthiraivali).
Stir fry for about 3-4 minutes until lightly roasted.Stir in the coconut and about 1 cup of water and salt to taste.Stir the mixture continuously and allow the mixture to come to a boil.
Once the upma mixture comes to a boil, turn the heat to low, cover the pan.The mixture will begin to thicken in about 10 minutes and leave the sides of the pan.
Make sure to keep stirring to avoid lump formation.
Once cooked, turn off the heat and spread the mixture on a plate and allow it to cool.Prepare a steamer filled with water and with steamer plates or idli plates greased with a little oil.
Divide the cooled rice upma mixture into 20 portions and shape them into oval dumplings.While making the dumplings, keep a small bowl by the side with a little oil.
Rub our hands with a little oil before you make each dumpling, this will prevent the Upma Kozhukattai from sticking to the palm of your hands.Arrange the Upma Kozhukattai in the steamer plates and place into the steamer.
Steam for about 10 minutes on high heat.
Turn off heat, remove the plates from the steamer and allow it to rest for a few minutes before you can serve them.Serve the Kuthiraivali Upma Kozhukattai Recipe along with Puli Ingi for breakfast or a light dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Breakfast_Tiffins/Barnyard_Millet_Upma_Kozhukattai_Recipe_Kuthiraivali-2.jpg, 9
Ingredients: salt,mustard oil,mustard seeds,coconut,dry green mango (vathal ambula),curd,sugar,dry red chillies,curry leaves,green chillies

Sun Dried Raw Mango Raita Recipe-Ambula Rai, 1 cup Curd (Dahi / Yogurt),2 tablespoons Mustard seeds,2 Green Chillies,2 sprig Curry leaves,Salt - to taste,1/2 cup Fresh coconut - grated,2 tablespoons Sugar,6 Dry Green Mango (Vathal/ Ambula) - pieces,2 Dry Red Chillies,1 tablespoon Mustard oil, 11, South Indian Recipes, To begin making the Sun Dried Raw Mango Raita recipe, soak the dry mango pieces (ambula) in water for minimum 1-2 hours in a bowl and keep aside.Put 2 tablespoon of mustard seeds with green chilies in a blender jar and make a smooth paste.
Add the mustard green chilli paste to a big bowl and add curd, sugar, salt, grated coconut and mix well to combine..Next, add the soaked dry mango pieces (ambula).
Mix well again.Now heat mustard oil in a pan.
Add in mustard seeds, curry leaves and red chilies and allow to splutter.Once done turn of heat and pour this tempering on the dry mango mixture.
Cover and leave for 1-2 hours so that all the flavours  infuse well together.
Serve Sun Dried Raw Mango Raita along with Steamed Rice, Kumror/Kaddu Posto  and Elai Vadam for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/firsttimercook/Sundried_Raw_Mango_Raita__Ambula_Rai.jpg, 10
Ingredients: cashew nuts,brown rice,ghee,cardamom (elaichi) podsseeds,milk,jackfruit (kathal)

Kerala Style Chakka Chased Ari Payasam Recipe - Jagapriyat Brown Rice Kahir, 1 cup Milk,1 Cardamom (Elaichi) Pods/Seeds,1 tablespoon Ghee,1 cup Jackfruit Raw (Kathal) - chopped finely,1 cup Brown Rice,2 teaspoon Cashew nuts - chopped, 70, Kerala Recipes, To begin making the Kerala Style Chakka varattiyathu Ari Payasam Recipe, we will first boil the jackfruit.
Boil the chopped jackfruit with 1/2 cup water in a saucepan over medium heat.Leave it on medium-low heat for about 20 minutes, till the jackfruit become soft and turns pulpy.
Switch off the flame, and allow it to cool down.
Transfer this into a a mixer-jar and grind it into a smooth paste.Heat a saucepan, add in the brown rice, milk, jackfruit puree, and 1 cup water, cardamom pod and allow it to boil on medium-low heat.You can keep stirring till the milk thickens and rice is boiled.
This is a slow process that will take sometime.
the brown rice that needs to be fully cooked.
Check the Chakka varattiyathu Ari Payasam after 25 - 30 minutes to see if its done.
If ts cooked, switch off the heat and serve.Serve the Kerala Style Chakka varattiyathu Ari Payasam Recipe after a nice Kerala meal like Kerala Avial Recipe and Kerala Style Egg Roast Curry and Malabari Parotta ., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Kerala_Style_Chakka_varattiyathuAri_Payasam_Recipe_Jackfruit_Brown_Rice_KheerPudding_Recipe_.jpg, 6
Ingredients: salt,wheat flour,baking powder,buttermilk (or milk+ vinegar),virgin olive oil,orange marmalade jam ed then cooled,baking soda,orange juice,almond meal (badam powder),eggs,caster sugar,flour (maida),orange marmalade jam brush on the cake

Orange Marmalade Tea Cake Recipe, 1 cup All Purpose Flour (Maida),1/3 cup Extra Virgin Olive Oil,3/4 cup Caster Sugar,1/4 cup Almond Meal (Badam Powder),1/2 cup Buttermilk - (or milk+1/2 tablespoon vinegar),1/4 teaspoon Salt,1 teaspoon Fresh orange juice,1/2 teaspoon Baking soda,3 tablespoon Orange marmalade jam - slightly warmed and then cooled,1-1/2 teaspoon Baking powder,2 Whole Eggs,4 tablespoon Orange marmalade jam - to drizzle/brush on the cake,3/4 cup Whole Wheat Flour, 70, Continental, To begin with Orange Marmalade Tea Cake, preheat the oven to 180 degree celcius.
Prepare two 5 inch round pan or one 9 inch round pan or one 9 inch loaf pan.Sieve the flours, baking powder, baking soda and salt in a mixing bowl.
Set it aside.In another mixing bowl, beat the eggs till fluffy.
Add in the sugar, oil, marmalade, orange extract and whisk till blended properly.Fold in the dry ingredients with the wet, alternating with the addition of buttermilk.Pour the batter in the prepared pan and bake for about 30-35 minutes or till a cake tester comes out clean (time will vary depending on the oven and size of pan).Carefully invert the cakes after 5 minutes onto a cooling rack and cool.
(Run a knife around the edges of the pan to loosen the cake from the sides).Drizzle the Marmalade over the cakes when it is warm and not hot.Serve Orange Marmalade Tea Cake with a hot cup of coffee or Masala chai.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Orange_Marmalade_Tea_Cake.jpg, 13
Ingredients: baking powder,salt,khoya (mawa),pistachios,milk,sugar,cardamom powder (elaichi),eggs,almonds (badam),flour (maida),butter

Parsi Mawa Cake Recipe (Tea Time Cake Flavored with Cardamom & Pistachios), 6 tablespoons Butter (unsalted) - at room temperature,1/2 teaspoon Baking powder,1 cup Sugar,100 grams Khoya (Mawa),Slivered Almonds (Badam) - to taste,Pistachios - chopped,2 Whole Eggs - at room temperature,6 tablespoons Milk,1/4 teaspoon Cardamom Powder (Elaichi),1 pinch Salt,1-1/4 cups All Purpose Flour (Maida), 90, Parsi Recipes, To begin making the Parsi mama cake, first and foremost, set the oven to preheat at 180 degrees C.
Then, grease and adequately dust a 7" pan and set it aside for later use.Next, sieve together the all purpose flour, baking powder, salt, cardamom powder into a bowl and set aside.In another mixing bowl, using a electric hand blender, whisk together crumbled mawa, butter and sugar for 4 to 5 minutes till the mixture is creamy, pale, light and fluffy.To this mixture, add one egg at a time and whisk till well combined and smooth.The next step is to add 1/3rd of the flour mixture and 1/3rd of the milk, alternatively and mix well between additions.Repeat with remaining flour and milk until you get a smooth, pourable mixture.Pour the batter into the prepared pan and even out the top.
Sprinkle the almond and pistachio flakes around the surface.
You can also sprinkle some additional cardamom powder for added flavour.Place the tin in the preheated oven to bake for an hour or till a skewer inserted in the center of the cake comes out clean.Remove the cake from the oven, allow it to cool and serve it at a tea party along with crunchy Pan Fried Onion Pakoras, Non-Fried Corn & Cheese Bites and Masala Chai.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/Mawa_Cake_Recipe_Tea_Time_Cake_Flavored_with_Cardamom_and_Pistachios-1.jpg, 11