anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,tindora (dondakaya kovakkai) (firm),asafoetida (hing),mustard seeds,cloves garlic,carrot,curry leaves,coriander (dhania) seeds,dry red chillies,methi seeds (fenugreek seeds),sesame (gingelly) oil (gingelly oil),turmeric powder,green chillies

Instant Tindora And Carrot Pickle Recipe, 2 cloves Garlic - finely minced,1/2 teaspoon Mustard seeds,1/8 teaspoon Turmeric powder (Haldi),15 Dry Red Chillies - (adjust),1 Carrot (Gajjar),2 Green Chillies - slit lengthwise,15 Tindora (Dondakaya/ Kovakkai) - (firm),1/4 cup Sesame (Gingelly) Oil - (gingelly oil),4 Curry leaves,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1/4 teaspoon Asafoetida (hing),1 teaspoon Coriander (Dhania) Seeds,1 teaspoon Salt, 40, Indian, To prepare Instant Tindora & Carrot Pickle Recipe, wash and trim the edges of the tindora/ tindli/ ivy gourd.
Slit them lengthwise, each into half first and each half into 3 slices.Wash and peel the carrot, and chop them into 1 inch pieces and spread the veggies on a dry kitchen towel for at least 15 minutes.Meanwhile, dry roast the ingredients given under 'roast and grind' which includes mustard seeds, methi seeds, coriander seeds and dry red chillies separately.
Take care not to burn them, keep the flame simmer and roast the ingredients.Let the roasted ingredients cool well.
Then, in a mixer-grinder, grind to a fine powder.Now to make the pickle, heat a kadai/pan, add gingelly oil (sesame oil) to the pan.Add minced garlic to the hot oil, followed by slit green chilies and curry leaves.
Saute for a minute.Add hing to this and saute again for a minute.Add tindora (ivy gourd) and carrot, along with turmeric powder and saute for a minute.
Keep the flame in medium, and let the veggies sizzle for about 10-12 minutes.
Keep stirring every couple of minutes, so that the veggies do not stick to the bottom or burn.
Do not overcook the veggies.Add the ground masala powder and salt to the veggies.
Mix well.Let this simmer for another 5 minutes for the masala to mingle well with veggies.
Take it off the stove, let it sit for 2-3 hours for the flavors to settle well.Serve Instant Tindora & Carrot Pickle Recipe along with Keerai Sambar, Steamed Rice, Chow Chow Thoran and Elai Vadam for your everyday meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/priya_srinivasan/instant-tindora-carrot-pickle-recipe.jpg, 13
Ingredients: cabbage (patta gobi muttaikose) leaves,salt,tomato,rice,mixed herbs (dried),red chilli powder,cloves garlic,carrot,sugar,onion,black pepper powder,button mushrooms,sunflower oil

Stuffed Cabbage Rolls Recipe, 1 Pinch Sugar,1 Carrot (Gajjar) - grated,6 Button mushrooms - finely chopped,2 teaspoons Sunflower Oil,Salt - to taste,3 Tomatoes - blanched,2 cloves Garlic - minced,1/4 teaspoon Red Chilli powder,1 Onion - finely chopped,1/2 cup Cooked rice,1 Cabbage (Patta Gobi/ Muttaikose) - leaves,1/2 teaspoon Black pepper powder - crushed,2 teaspoon Mixed Herbs (Dried),1 tablespoon Sunflower Oil,3 cloves Garlic - minced, 70, Continental, To begin making Stuffed Cabbage Rolls Recipe, first make the sauce.Heat oil in a saucepan.Add garlic and onion and sauté till the onion becomes translucent.Add crushed tomatoes, salt, sugar, pepper or chilli powder and simmer for 4-5 minutes.Add little water if required.Take it off the heat and keep aside till required.To make the cabbage rolls: Blanch the cabbage leaves in boiling salted water for 6-7 minutes, till they are just soft and easy to roll.
Do not cook them through.Drain water and place leaves on a kitchen towel to soak off the excess moisture.In a pan, heat oil.Add garlic and onion and sauté till the onion becomes translucent.Add the carrots and mushrooms.
Saute for a minute.Add rice, salt, herbs, pepper and stir.Take it off the heat.Place one cabbage leaf on the work surface.With a sharp knife cut out the thick part of the vein.Add about a tablespoon and half of the rice stuffing in the center of the bottom part of the leaf.Starting with the stem end, roll the leaf up tightly, tucking in the sides as you roll.Repeat and stuff all the other leaves in a similar way.Prepare a steamer.Place the cabbage rolls in a Steamer seam side down.Steam for about 12-15 minutes or till the leaves are cooked through.To serve: Spread some tomato sauce on a serving dish.Place the cabbage rolls on it.Spread some sauce over each roll.Garnish with herbs and serve Stuffed Cabbage Rolls Recipe along with World main course recipes for a cozy weekend dinner.
You can also serve these stuffed cabbage rolls with a crusty bread to side for a light meals on busy weekdays., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Stuffed_Cabbage_rolls.jpg, 13
Ingredients: coriander (dhania),salt,ginger,rice,mustard seeds,curry leaves,white urad dal (split),mango,turmeric powder,green chillies

Ingi Mangai Sadam Recipe, 1 sprig Curry leaves - roughly torn,1 teaspoon White Urad Dal (Split),40 grams Ginger - peeled and grated,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Mustard seeds,2 Green Chillies - finely chopped,Coriander (Dhania) Leaves - a small bunch finely chopped,1 Mango (Raw) - peeled and grated,3 cups Cooked rice, 40, South Indian Recipes, To begin making the Manga Inji Sadam, first get all the ingredients ready - by grating the mangoes and ginger.
Using a day old cooked rice also helps in making the Manga Ingi Sadam faster.Heat a wok or a heavy bottomed pan over medium heat.
Add the mustard seeds and the urad dal and roast them until they crackle and the dal is golden brown.
Add the curry leaves, green chilies, grated mango and ginger and saute until the mango softens for about 4 to 5 minutes.Once the mango softens, add the turmeric powder, cooked rice and salt.
Stir all the ingredients together until well combined.
Check the salt and adjust to suit your taste.Once done, turn off the heat and serve.Serve the Ingi Mangai Sadam along with a bowl of yogurt or buttermilk for a lunch box or even along with your main course meal.
, https://www.archanaskitchen.com/images/archanaskitchen/Indian_Rice/Mahindra_Seed_The_Rise_Campain_Ginger_Ingi_Manga_Sadam_Ginger_Mango_Rice_Recipe-18.jpg, 10
Ingredients: salt,wheat flour,maize flour,celery,oil

Makki Ki Puri Recipe - complete recipe of Makki,  oil - as per use, 1 cup wheat flour,1 cup maize flour, 1/2 tsp celery, salt - as per use, 50, Indian, To make the entire recipe of maize, first of all add maize flour, wheat flour, salt, celery, oil and mix well.
Add a little water and knead well.
Cover and keep aside for 15 to 20 minutes.
Now take small portions and make a round ball.
Now roll these balls one by one and make them poori.
Keep it aside.
Heat oil in a pan.
Add the poori one by one and cook till it becomes golden.
Serve.
Serve the entire Makki Recipe with Aloo Dum and Bundi Raita for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Ritu_Arora/MAIZE_FLOUR_MAKKA_POORI.jpg, 5
Ingredients: salt,vegetable stock,spinach,green bell pepper (capsicum) red,green zucchini,cloves garlic,sesame (gingelly) oil,red chilli flakes,soy sauce,spring onion (bulb greens),onion,pepper,tofu

Korean Stew Recipe With Tofu & Vegetables, 1 teaspoon Sesame (Gingelly) Oil,250 grams Tofu - chopped into medium sized cubes,2 teaspoons Soy sauce,1/2 Green zucchini - finely chopped,235 ml Vegetable stock,1 Onion - finely chopped,Salt and Pepper - to taste,1 clove Garlic - crushed,2 teaspoons Red Chilli flakes,1 Spring Onion (Bulb & Greens) - finely sliced,1 Green Bell Pepper (Capsicum) - or red,100 grams Spinach - chopped into fine strips, 50, Korean, To begin making the Korean Stew Recipe With Tofu & Vegetables, do get the vegetable stock ready prepared according to instructions on the link.
Vegetable stock adds great flavors to the stew.
If you don't have stock, then you can use water and add experiment by adding flavors to the stew.In a heavy bottomed pan, heat the oil.
 Add finely chopped onion, crushed garlic, dry red chili flakes and soy sauce.
Stir fry for a few seconds on medium heat.Pour in the water or vegetable stock and bring it to a boil.Once the stock begins to boil, add cubed tofu, chopped courgette (zucchini), salt and crushed black pepper.
Turn the heat to medium high and bring the stew to a brisk boil.Once it comes to a brisk oil, turn the heat to low, cover the pan and simmer for 4 to 5 minutes.
After 4 to 5 minutes, once you notice the zucchini is well cooked, add the spinach, the sliced peppers and spring onions.
Adding these towards the end, helps retain the colors of the stew and also adds to the crisp texture.Turn off the heat and transfer the Korean stew to a serving bowl.
Serve the Korean Stew With Tofu & Vegetables along with sticky Jasmine Rice for a quick and healthy weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Anupama_Nagaraja/Korean_Stew_Recipe_With_Tofu_Vegetables.jpg, 13
Ingredients: salt,red chilli powder,mango,mustard seeds

Vadu Mangai Pickle Recipe - Tender Small Raw Mango Pickle, 1 cup Red Chilli powder,1/4 cup Mustard seeds - coarsely pounded,250 gram Mango (Raw) - (baby mangoes),1 cup Rock Salt, 75, South Indian Recipes, To begin making the Vadu Mangai Pickle Recipe, start with trimming the mango stem.
Next clean and wash mangoes with the water to remove any dirt particles.On a large muslin cloth, spread them out evenly and allow them to dry or you can wipe them with the kitchen towel.
Prepare a large size jar with the lid by cleaning and washing it.
Once washed wipe the jar with a dry kitchen towel so that no traces of moisture or dirt remain inside the jar.
Set aside till required.Next add the mangoes in a large steel mixing bowl along with salt, red chili powder and mustard powder.
Stir to combine.
Once mangoes are nicely coated with the spices, transfer to the prepared jar and seal the jar with the lid.
The pickling process takes about 10 days to 2 weeks.
Do not open the jar or use a spoon to stir the mangoes at this point.
Shake the jar gently once every day just enough to combine the Vadu Mangai Pickle ingredients.After few days open the lid, you will notice that water is released from the Vadu Mangai Pickle.
The mangoes would have reduced in size a bit and will have wrinkle skin.The wrinkled mango skin is the green signal that the Vadu Mangai Pickle is ready to consume.The salt, chilli powder and the mustard will come together to form a gravy or what we call manga thanni.Vadu Mangai Pickle is now ready to be savoured with curd rice for the lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/Indian_Pickles/Vadu_Mangai_Recipe.jpg, 4
Ingredients: ice cubes,pistachios,saffron strands,curd

Kesar Pista Lassi Recipe - Saffron & Pista Lassi Recipe, 3-4 Saffron strands,Ice cubes - a few,1 teaspoon Pistachios,1/4 cup Fresh cream,1 cup Curd (Dahi / Yogurt) - (low fat),1 tablespoon Sugar - or honey, 25, Indian, To begin making Kesar Pista  Lassi Recipe, add the dahi, pista, saffron, cream and sugar into a mixer grinder.Blend to make a delicious Kesar Pista Lassi.
Its your personal preference if you would like the lassi to be smooth or little chunky.Once done transfer the Kesar Pista Lassi into a serving glass add a few ice cubes and garnish with saffron strands and serve the Kesar Pista Lassi chilled for the summers.Serve the Kesar Pista Lassi Recipe along with Peshawari Naan, Malai Kofta for a special weekend lunch or dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/Kesar_Pista_Lassi_Recipe-3.jpg, 4
Ingredients: tomato,salt,green chillies,cashew nuts,butter gheeoil,bay leaf (tej patta),paneer,methi leaves (fenugreek leaves),milk,red chilli powder,cloves garlic,onion,cumin seeds (jeera),coriander powder,turmeric powder,kasuri methi (dried fenugreek leaves),garam masala powder

Fenugreek cream cheese recipe, 2 Green Chillies,1 tablespoon Butter - or ghee/oil,4 cloves Garlic,Salt - to taste,100 grams Paneer (Homemade Cottage Cheese) - diced,1/2 teaspoon Coriander Powder (Dhania),1 cup Methi Leaves (Fenugreek Leaves) - chopped,10 Cashew nuts - soaked in water,1/2 teaspoon Garam masala powder,2 Onions - sliced,1/2 cup Milk,1/2 teaspoon Red Chilli powder,1 Bay leaf (tej patta),1/4 teaspoon Turmeric powder (Haldi),2 tablespoon Fresh cream,2 Tomatoes,1/2 teaspoon Cumin seeds (Jeera),1 teaspoon Kasuri Methi (Dried Fenugreek Leaves), 40, North Indian Recipes, To begin making the Methi Malai Paneer Recipe, soak cashews in warm water for 15 to 20 minutes.
Keep it aside.Heat oil in a heavy bottomed pan.
Add fenugreek leaves with little salt and cook till the raw smell evaporates.
To the same heavy bottomed pan, add 1 teaspoon of oil and add sliced onion, ginger, garlic and green chillies.
Saute till raw smell goes.
Add diced tomatoes and salt.
Saute till tomatoes are mushy.
Once onion tomato mixture has cooled, grind it very smooth along with soaked cashews.
Our masala for methi malai paneer is ready.Add remaining oil in a heavy bottomed pan.
Add bay leaf, cumin seeds and let it cook for about 15 seconds.After 15 seconds, add ground onion tomato paste and cook for about 2 to 4 minutes.Add turmeric powder, red chilli powder, coriander powder, kasuri methi and salt.
Saute well.
Add sauteed methi leaves, diced paneer, milk and required water to get the desired consistency.
Mix everything well and keep it covered.
Stir in between.
When the curry is boiling well, add malai and garam masala powder and let it cook for another 1 minute.
Mix Methi Malai Paneer and switch off.Serve Methi Malai Paneer Recipe along with Whole Wheat Lachha Paratha, Burani Raita and Kachumber Salad for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/Methi_Malai_Paneer_recipe.jpg, 17
Ingredients: coconut tamarind,salt,coconut oil,brahmi leaves

Brahmi Chutney Recipe - Brahmi Chutney (Recipe In Hindi),  2 teaspoons coconut oil, salt - as per taste,1 cup Brahmi leaves, 1/2 cup coconut - tightly Tamarind - a little, 15, South Indian Recipes, To make Brahmi chutney, first clean and wash the Brahmi leaves.
Now heat coconut oil in a pan.
Now add urad dal, dry red chillies, curry leaves and asafoetida.
Cook until lentils turn golden.
Turn off the gas and let it cool down.
Now pour this mixture into the mixer grinder.
Add salt, tamarind, coconut and Brahmi leaves, add some water and grind it.
Grind it out in a bowl and serve.
Serve brahmi chutney with ghee dosa or dosa of your choice for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/BRAHMI_CHUTNEY_recipe.jpg, 4
Ingredients: salt,cumin powder (jeera),pineapple,black salt,green chilli,potato (aloo),green moong sprouts,chaat masala powder,red chilli powder,cumin powder (jeera)cumin powder,sugar,pani puris,lemon

Sweet & Spicy Pineapple Pani Puri Recipe, 1 tablespoon Lemon juice,1/2 teaspoon Cumin powder (Jeera),1 Green Chilli,1 tablespoon Sugar,Salt - to taste,1/2 teaspoon Chaat Masala Powder,Black Salt (Kala Namak) - to taste,2 cups Pineapple - peeled,1/2 teaspoon Cumin powder (Jeera) - 1/2 teaspoon cumin powder,2 Potato (Aloo) - boiled,1/2 cup Green Moong Sprouts,1/2 teaspoon Red Chilli powder,1 teaspoon Chaat Masala Powder,18 Pani Puris, 15, North Indian Recipes, To begin making the Sweet & Spicy Pineapple Pani Puri Recipe, we will first make the Sweet & Spicy Pineapple Pani.In a mixer jar, combine the pineapple pieces along with green chilli, chaat masala, cumin powder, sugar, salt and grind it along with some water.
Transfer to a serving bowl, add the lemon juice and adjust the salt and spices of the pineapple pani according to your taste.
Place the pineapple pani in the refrigerator to chill.
Note, you don't have to strain the fiber from the pineapple, it tastes delicious with the fiber when had along with the crisp puri.For the Pani Puri filling, in a mixing bowl, mash the potatoes, add the green moong sprouts and the dry masalas- chaat masala, cumin powder and red chilli powder.
Mix well.
Serve Sweet & Spicy Pineapple Pani Puri , by slightly crack the puris on the top to make an opening, stuff the potato-sprouts filling, fill it with the Sweet & Spicy Pineapple Pani and serve.
You can either use store bought puris, or make them at home by following this link Puri for Pani Puri Recipe.Serve Sweet & Spicy Pineapple Pani Puri at your chaat party long with Dahi Batata Puri Chaat Recipe and Chole Aloo Tikki Chaat Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Sweet__Spicy_Pineapple_Pani_Puri_Recipe_.jpg, 13
Ingredients: tomato,coriander (dhania),salt,red chilli powder,onion,coconut milk consistency,coriander powder,eggs,turmeric powder,sunflower oil

Egg Curry Masala Recipe With Sunny Side Up Eggs, 1 teaspoon Red Chilli powder - adjustable,Salt - to taste,2 cup Homemade tomato puree,1 teaspoon Coriander Powder (Dhania),1 Onion - finely chopped,1 tablespoon Sunflower Oil,1/4 teaspoon Turmeric powder (Haldi),1/4 cup Coconut milk - thick consistency,Coriander (Dhania) Leaves - a small bunch finely chopped (for garnish),4 Whole Eggs, 35, Indian, To begin making the Sunny Side Up Egg Curry Masala Recipe, preheat a pan with oil over medium heat.Once the oil is hot, add the onions and cook till onion turns soft and translucent.
This will take about 2 minutes.
Next, add red chilli powder, turmeric powder, coriander powder, salt and saute until the spice powders are well combined.
It will take 2 to 3 minutes.Add in the tomatoes and give it a good mix.
Cover the pan with a lid and let the gravy cook for about 5 minutes.After 5 minutes, add in the coconut milk and mix well.
Keep the heat low and let the Egg Curry masala come to a boil.
Add water to adjust to the consistency of your choice and  let it cook for another 5 minutes.
After 5 minutes, break the egg directly into the gravy at 4 different spots one after another.
Sprinkle some salt on the yolk.Cover the pan with a lid and let the eggs cook for about 8 to 10 minutes.
If you like the yolk half cooked, reduce the cooking time to 6 minutes and serve the Sunny Side Up Egg Curry Masala Recipe immediately.If you like a runny yolk, cover and cook for just 4 minutes or until the egg whites are cooked and you can see the yolk through a thin film formed on top.Once the egg is cooked according to your preference, garnish the Sunny Side Up Egg Curry Masala Recipe with coriander leaves and serve hot.Serve Sunny Side Up Egg Curry Masala Recipe along with Whole Wheat Lachha Paratha, Burani Raita and Kachumber Salad for a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/Egg_curry_sunny_side_up.jpg, 10
Ingredients: salt,cumin powder (jeera),coriander powder,red chilli powder,curry leaves,ginger garlic paste,onion,mutton,bhindi (lady fingerokra),tamarind paste,coconut milk,turmeric powder,sunflower oil

Bhindi Gosht Recipe-Okra With Meat In Coconut Gravy, 1 tablespoon Red Chilli powder,Sunflower Oil - as required,1 kg Mutton,1/2 tablespoon Coriander Powder (Dhania),1/2 cup Tamarind Paste,Salt - to taste,2 Onion - minced,10 Curry leaves,500 grams Bhindi (Lady Finger/Okra),3/4 tablespoon Cumin powder (Jeera),1 tablespoon Ginger Garlic Paste,1 teaspoon Turmeric powder (Haldi),1 cup Coconut milk, 40, Indian, To begin making the Bhindi Gosht recipe, heat half oil in pressure cooker, add onion to it and saute it till the onion turns translucent.
Add ginger garlic paste, add all the spices to it and cook for few minutes.Add the meat to the above mixture along with coconut milk and curry leaves cook till the meat is tender.
Pressure cook till 15-20 minutes.In another pan, add oil and sauté big chunks of okra till 3/4 is cooked.
Drizzle some lemon juice on it and mix properly.
When done keep it aside.Open the pressure cooker and add tamarind pulp and okra.
Mix everything well and let it cook for another 5-10 minutes till okra is completely cooked.Serve Bhindi Gosht along with Tawa Paratha and Jeera Rice for your weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sadafabbasi79-yahoo.com/bhindi_gosht_recipe.JPG, 13
Ingredients: sunflower oil,green chilli,mustard seeds,mint leaves (pudina),black peppercorns,carrot,curry leaves,white urad dal

Spicy Peanut Butter Recipe, 1 Carrot (Gajjar) - grated,Sunflower Oil - for deep frying,1 teaspoon Whole Black Peppercorns - coarsely pounded,1 cup White Urad Dal (Whole),1 teaspoon Mustard seeds,1 sprig Curry leaves - finely chopped,3 sprig Mint Leaves (Pudina) - finely chopped,10 Shallots - finely chopped,2 Green Chilli - finely chopped, 170, South Indian Recipes, To begin making the Masala Ulundu Vadai Recipe, soak the urad dal vada in warm water for about 2 hours.
Once the dal is well soaked, drain the water and grind it along with a bit a salt into a smooth batter.Transfer the ground urad dal batter into a large mixing bowl, add the remaining ingredients except the oil for deep frying.
Stir well to combine the ulundu vada batter, check the salt and adjust accordingly.Heat oil for deep frying in a pan.
Once the oil is heated, drop spoonfuls of batter into the hot oil and deep fry on medium heat until well browned and crisp.Once done, drain the oil and place on paper towels to absorb the excess oils.Proceed the same way to make the masala ulundu vada and serve warm.Serve the Masala Ulundu Vadai along with Spicy Coconut Chutney as a tea time snack or for breakfast along with Methi Leaves Sambar Recipe and Thonnai Idli Recipe .
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/1-Archana/Ulundu_Vadai_Recipe-6.jpg, 8
Ingredients: cheese,cashew nuts,britannia,fennel seeds (saunf),black pepper powder,marie biscuit digestive cookies,rose water,melon seeds,vanilla,badam (almond),poppy seeds,cardamom powder (elaichi),condensed milk,butter,thandai masala

Eggless Thandai Mini Cheesecake Recipe, 1 tablespoon Melon seeds,1 cup Britannia Cream Cheese,1 tablespoon Fennel seeds (Saunf),1/2 teaspoon Black pepper powder,1/2 teaspoon Vanilla Extract,1/2 teaspoon Cardamom Powder (Elaichi),1/4 cup Condensed Milk,6 Cashew nuts,1-1/2 tablespoon Thandai Masala,6 Badam (Almond),1-1/2 cups Marie Biscuit - or any digestive cookies (crushed),6 tablespoons Butter (unsalted) - melted,1 tablespoon Rose water,1 tablespoon Poppy seeds, 100, Fusion, To begin with Thandai Mini Cheesecake, firstly we will prepare the thandai masala.
Dry roast all these ingredients in a wide pan mentioned under ‘For Thadai masala’ for a couple of minutes.Grind the Thandai Masala ingredients in a mixer grinder, until you get a coarse powder.The next step is to prepare the crust for the cheesecake.
Crush the biscuits or any digestive cookies until very fine crumbs are formed.Pour crumbs into a medium bowl, add butter and stir until well combined.Press the crumb mixture into small cookie cutters, spread and press flat.
Make all mini crusts to make mini cheesecakes and place them in mini tart pans.
If you don't have mini tart pan, you can use a regular 8 inch tart pan and set the crust at the bottom.Chill cheesecake crust in freezer at least for about 10 minutes.For Cheesecake filling, using an electric whipping mixer set at medium-high speed, beat the cream-cheese in a large bowl until smooth.Add condensed milk, vanilla extract and rose water in it and beat again.
Next, add the Thandai masala and mix well.Pour the cream-cheese filling on the crust and smooth the top with a rubber spatula and refrigerate the Thandai  Cheesecake for at least 5 to 6 hours until it has set well.Serve Thandai Mini Cheesecake as an indian dessert for your parties., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Rupal_Patel/mini_cheese_cake_1600.jpg, 15