anandhuvasudev/southindiandish huggingface dataset:
Ingredients: pineapple,red bell pepper (capsicum),hung curd (greek yogurt),cumin powder (jeera),black salt,salt,paneer cottage cheese,ajwain (carom seeds),cloves garlic ground paste,red chilli powder,gram flour (besan),fennel seeds (saunf) ground powder,black pepper powder,coriander powder,turmeric powder,kasuri methi (dried fenugreek leaves),ginger ground paste,garam masala powder,sunflower oil

Pineapple Paneer Darts Recipe, 1/2 teaspoon Cumin powder (Jeera),2 teaspoon Garam masala powder,1/2 teaspoon Coriander Powder (Dhania),300 grams Paneer (Homemade Cottage Cheese) - Homemade Cottage Cheese             ,1 inch Ginger - ground to paste,1 tablespoon Kasuri Methi (Dried Fenugreek Leaves),Sunflower Oil - for tossing,1 teaspoon Fennel seeds (Saunf) - roasted ground to powder,1 teaspoon Red Chilli powder,Salt - to taste,3/4 teaspoon Turmeric powder (Haldi),3/4 teaspoon Black pepper powder,1 Pineapple - cut into triangles,1 cup Hung Curd (Greek Yogurt),1/2 teaspoon Ajwain (Carom seeds),3 tablespoons Gram flour (besan),1/4 teaspoon Black Salt (Kala Namak),3 cloves Garlic - ground to paste,1 Red Bell pepper (Capsicum) - cut into triangles, 60, North Indian Recipes, To begin making the Pineapple Paneer Tikka Recipe, combine the yogurt and gram flour making a smooth paste.
Using a pestle and mortar, pound the ginger, garlic, and kasuri methi leaves to make a coarse paste.Add in the fennel seeds and ajwain and pound until blended.
Add this to the yogurt mixture.
Add in the remaining marinade ingredients into the yogurt mixture and stir to combine well.Place the paneer cubes, pineapple & bell peppers in a large bowl, add in the marinade and allow it to rest covered for about half an hour to one hour or even overnight.Take a skewer and add paneer cubes, pineapple and bell peppers and line it up till the top.
Do the same for the rest of the skewers.Heat a grill pan over medium heat, add a little oil and place few marinated paneer skewer along with a little of the marinade on top.Add a spoon of ghee or oil on the coal.
It will begin to smoke a little, reduce the heat to low and let it sit for about a minute on each side.
Keep turning and cook evenly on all the side till it is charred.
Cook the skewer for atleast 10 minutes and serve hot.
Serve the Pineapple Paneer Tikka Recipe along with Jeera Rice, Tomato Onion Cucumber Raita and Smoked Dal Makhani Dhaba Style to make it a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Pineapple_Paneer_Tikka_Recipe.jpg, 19
Ingredients: salt,parcel,capsicum (red),cloves garlic,kale,onion,vegetable stock chicken stock,black pepper powder,button mushrooms,capsicum (pili) take apple cider vinegar,butter

Kale and Mushroom French Soup Recipe - Kale and Mushroom French Soup Recipe,  1 tbsp parcel, 2 cloves garlic - chopped, capsicum (pili) - chopped Take 1 tsp Apple cider vinegar, 1 onion - chopped, 100 gm button mushrooms, 1 tsp butter, 2 tsp cream, capsicum (red) - chopped, 2 cups vegetable stock - or chicken stock, black pepper powder - to taste,1 cup kale - chopped, salt - to taste, 30, Continental, To make kale and mushroom French soup recipe, first wash and cut the mushrooms thoroughly.
Cut them all and keep them separately.
Now heat the butter in a saucepan.
Add finely chopped garlic and cook for 1 minute.
Now add onion and cook till it becomes soft.
After the onion becomes soft, add mushrooms and cook for 2 minutes.
After 2 minutes, add vegetable or chicken stock to it and let it boil.
After boiling, add 1 teaspoon apple cider vinegar and mix it.
Now add black and capsicum to it and cook for 2 minutes.
Add parcel, salt, pepper and mix after 2 minutes.
Now add cream and cook for 3 to 4 minutes.
Turn off the flame and serve.
Serve kale and mushroom French soup with garlic bread and fetchini pasta with tomato sauce for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Kale_And_Mushroom_French_Soup.jpg, 11
Ingredients: peanut oil pan,salt,cumin powder (jeera),sabudana (tapioca pearls),green chilli,amchur (dry mango powder),potato (aloo),raisins,badam (almond) skin,peanuts (moongphali) coursely

Sabudana Tikki Recipe ( Spiced Tapioca Pearls Patties Recipe), 1/2 teaspoon Cumin powder (Jeera),2 teaspoon Badam (Almond) - boiled and skin peeled,2 tablespoons Raisins,1 Potato (Aloo) - boiled and mashed,1 Green Chilli - chopped,1/4 teaspoon Amchur (Dry Mango Powder),Peanut oil - for pan frying,2 tablespoons Roasted Peanuts (Moongphali) - coursely pounded,1/2 cup Sabudana (Tapioca Pearls),Rock Salt - to taste, 400, Indian, We begin making the the Sabudana Tikki (Spiced Tapioca Pearls Patties) by soaking the sabudana with water upto 1-inch above for 4 to 6 hours.Then drain them well.Boil the potato in water in a vessel till its well cooked.
Mash the potato and add the soaked sabudana and the other remaining ingredients and mix it till it binds together.Divide the mixture into medium sized patties and keep it aside.Heat oil in a flat non stick pan and place the tikkis and cook it on both the side till it is crisp and golden brown on both the sides.Serve your yummy Sabudana Tikki (Spiced Tapioca Pearls Patties) with No Onion No Garlic Dhaniya Pudina Chutney., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/sept-20/Sabudana_Tikki_No_Onion_No_Garlic_Vrat_Fasting_Food_Recipe-1.jpg, 10
Ingredients: salt,kashmiri red chilli powder,curd greek yogurt (hung yogurt),chaat masala powder,gram flour (besan),ginger garlic paste,onion,lemon,green bell pepper (capsicum),button mushrooms,turmeric powder,kasuri methi (dried fenugreek leaves),garam masala powder,sunflower oil

Mushroom Tikka Masala Dry Recipe, 1 teaspoon Kashmiri Red Chilli Powder,1/4 cup Curd (Dahi / Yogurt) - or greek yogurt (hung yogurt),1 teaspoon Ginger Garlic Paste,2 cups Button mushrooms - cut into 2,1/8 teaspoon Turmeric powder (Haldi),2 teaspoon Garam masala powder,1 teaspoon Lemon juice,2 teaspoons Sunflower Oil,Salt - to taste,1/2 teaspoon Chaat Masala Powder,Kasuri Methi (Dried Fenugreek Leaves),1/2 cup Green Bell Pepper (Capsicum) - cubed,1/2 cup Onion - chopped,2 tablespoon Gram flour (besan),1 teaspoon Turmeric powder (Haldi), 35, North Indian Recipes, To begin making the Mushroom Tikka Masala Dry Recipe, we will first mix yogurt, besan, red chilli powder, turmeric powder, garam masala, chaat masala powder to form a mixture.Heat a kadai with oil, add ginger and garlic and saute till they soften.
Add in onions and bell peppers and saute till the onions turn translucent.Once the onions are softened add mushrooms and cook until all the water is evaporated well.
Finally, add in the yogurt besan mixture that was mixed earlier.Mix well and cook until the raw smell goes away and the gravy slightly thickens.
Check for salt and sprinkle some kasuri methi and lemon juice and mix well.Finally when the mushroom is cooked well into the gravy, you can switch off the heat and serve hot.Serve the Mushroom Tikka Masala Dry Recipe along with with Pudina Tawa Paratha or Butter Garlic Naan Recipe and Bharma Baingan Aur Pyaz Ki Sabzi Recipe (Spicy Stuffed Brinjals With Onions)., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Mushroom_Tikka_Masala_Dry_Recipe_.jpg, 14
Ingredients: salt,ginger,potato (aloo),soy sauce,green chilli sauce,spring onion (bulb greens),wheat bread crumbs,sweet corn,tomato pasta sauce,flour (maida),green chillies,sunflower oil

Honey Glazed Corn Fritters Recipe, 1 cup Potato (Aloo) - boiled and mashed,Sunflower Oil - for deep frying,1/4 cup Whole Wheat Bread crumbs,Salt - to taste,2 Green Chillies - finely chopped,1 teaspoon Soy sauce,1/2 cup All Purpose Flour (Maida),1 teaspoon Ginger - grated,1-1/2 cup Sweet corn - boiled and mashed coarsely,3 teaspoon Sweet corn - boiled,2 teaspoon Roasted tomato pasta sauce,Spring Onion (Bulb & Greens) - as required,1 inch Ginger - finely chopped,4 teaspoon Honey - (adjust),2 teaspoon Green Chilli Sauce, 50, Indian, To begin making the Honey Glazed Corn Fritters Recipe, mix the mashed corn, potato, green chili, ginger and salt.Add breadcrumbs to the mixture and roll them into the desired shape.Mix maida/all-purpose flour and water into a thin paste.
Coat the balls in the flour paste and deep fry them in oil till they are golden brown.Heat a little oil in a Wok and add some grated ginger.Add the boiled corn kernels, tomato sauce, chili sauce and soy sauce and sauté for 5 minutes.Then add honey and add the fried fritters to this sauce and sauté them well for 5 minutes till each piece is coated well with the sauce.
Garnish with finely chopped spring onion.Serve Honey Glazed Corn Fritters Recipe alone during tea time as a weekend meals.Serve Honey Glazed Corn Fritters Recipe during tea time along with a cup of Espresso Coffee., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Divya/Honey_glazed_corn_fritters.jpg, 12
Ingredients: salt,coconut,ghee,jaggery,water,milk divided,cardamom powder (elaichi),coconut milk,rice flour

Milk pudding recipe, 1 teaspoon Salt,Water - as required,2 tablespoon Ghee,1 cup Jaggery,2 cup Milk - divided,1 cup Rice flour,1 teaspoon Cardamom Powder (Elaichi),1 cup Coconut milk,2 tablespoon Fresh coconut - grated, 60, Chettinad, To begin with the Paal Kozhukatai Recipe, In a pan add jaggery and add a little water just enough to cover the jaggery in the pan.
Bring it to boil.
Take it off from the stove and let it cool a little.
Filter to remove any impurities in jaggery, keep aside.In a nonstick pan add sieved rice flour, 1 cup milk, salt and water (as required) and whisk all together to get a lump-free, creamy consistency mix.
Now place the pan on a stove and cook on low flame with constant stirring until the rice mix turns thick and start leaving the sides of the pan.
You can add 1 teaspoon ghee to the pan to gather all the mix together.
Remove the thick rice paste onto a plate and let it cool for 2 to 3 minutes.Grease your palm with ghee and pinch a tiny portion of the rice paste and roll into balls.
Repeat this for all the paste.
Keep the rolled kozhukattai covered with damp cloth to prevent it from drying.
In another pan, heat 1 cup milk and 1 cup water.
Bring it to boil.
Add the kozhukattai balls into the boiling milk.
Let it cook for 2 to 3 minutes.
Very gently stir to prevent the balls from sticking to the bottom.
Once kozhukattai is cooked, it will float on top.
Now add filtered jaggery syrup, cardamom powder and give a gentle stir again.
Cover and boil for another 3 minutes.Add coconut milk and give it a mix.
Wait for a minute and turn off flame.
Do not boil the milk once coconut milk is added.
If you boil after adding coconut milk, the milk will curdle.Your paal kozhukattai is ready.
Garnish with few broken saffron strands (optional) before serving.
Serve it chilled or warm.Enjoy the paal kozhukatai recipe as dessert after your dinner.
Serve the paal kozhukatai with some snacks like thatai, muruku., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Paal_Kozhukattai.jpg, 9
Ingredients: salt,sunflower oil tikkis,karela (bitter gourd pavakkai),paneer,coriander (dhania) leaves,chaat masala powder,red chilli powder,carrot,turmeric powder,green chillies,oats flour

Karela Tikki Recipe - Healthy Diabetic Snack, 1 Carrot (Gajjar) - grated,1/4 cup Coriander (Dhania) Leaves - chopped,1/4 cup Oats Flour,2 Karela (Bitter Gourd/ Pavakkai) - grated,Salt - to taste,1 teaspoon Red Chilli powder,2 Green Chillies - finely chopped,1/4 teaspoon Turmeric powder (Haldi),Sunflower Oil - for frying tikkis,200 grams Paneer (Homemade Cottage Cheese) - grated,1 teaspoon Chaat Masala Powder, 30, Indian, To begin making Karela Tikki Recipes first prep all the ingredients and keep aside.Ensure you use the skin and the juice from the karela, as all the nutrition is present in the juice and the skin which will be very helpful for the diabetic.Combine the bitter gourd, carrots, paneer, oats flour, chaat masala ,red chilies powder, turmeric powder,  green chillies, coriander and salt together in a mixing bowl and mix well.Check the taste and adjust the salt accordingly.Divide the mixture into equal portions and shape into round, flat karela tikkis.Preheat a pan over medium heat, place each tikki and drizzle oil over the tikki and cook on medium heat on both sides until it gets a golden brown colour on both sides.Ensure the you cook on low to medium heat, so the karela will cook from the inside as well.
Once done transfer the Karela Tikki into a plate with an oil absorbent paper and serve hot.Serve Karela Tikkis as a tea time snack along with Green Chutney Recipe and a cup of Masala Chai Recipe, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Karela_Tikki_Recipe_Diabetic_Snack-10.jpg, 11
Ingredients: turmeric powder,salt,cumin,coriander leaves,fennel,cinnamon,red chilli powder,bay leaf,onion,oil,coriander powder,potatoes,cabbage

Aloo Patta Gobhi Sabzi Recipe - Potato Leaf Cabbage Vegetable Recipe,  1 tsp coriander powder, 1/2 inch cinnamon, 1 onion - chopped, 1 bay leaf, 2 cups cabbage, coriander leaves - as per use, 1/4 tsp turmeric powder, 2 long, 1 tsp cumin, 1/2 tsp fennel, 1/2 tsp red chilli powder, salt - as per taste,2 potatoes, 1 tsp oil, 20, North Indian Recipes, To make Aloo Patta Cabbage Vegetable Recipe, first wash the potatoes and cabbage thoroughly.
Peel and cut the potatoes and keep them in water so that they do not become black.
Heat oil in a pan.
Add cinnamon, long, bay leaf, fennel, cumin seeds and cook for 1 minute.
Add onions and cook till the onions become soft.
After the onion becomes soft, add cabbage, potatoes and cook it for 1 minute.
Add turmeric powder, red chilli powder, coriander powder, salt, some water and cook for 2 to 3 minutes.
Cook until the vegetables are soft.
Garnish with green coriander and serve.
Serve the Aloo Patta Gobi Sabzi Recipe along with Spinach Dal, Bundi Raita and Phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/CABBAGE_POTATO_SABZI_1600.jpg, 13
Ingredients: ginger,sunflower oil,sweet corn on the cob,coriander (dhania) leaves,salted butter,lemon,parmesan cheese cheese,lemon without the pith

Cheesy Corn On The Cob Recipe, 1/2 teaspoon Lemon zest - grated without the pith,2 teaspoon Lemon juice,2 teaspoon Coriander (Dhania) Leaves - for garnish,4 Sweet corn - on the cob,4 tablespoons Parmesan cheese - or any cheese of your choice,2 tablespoons Salted butter,1 teaspoon Sunflower Oil,2 teaspoon Ginger - grated, 25, Continental, To begin making Cheesy Corn on the Cob Recipe, take a small bowl, add the melted butter, grated ginger, lemon juice and lemon rind, mix well and keep the flavored butter aside.Next, gently massage the corn cobs with a little oil and roast it over the stove top/barbecue, one by one till cooked well and keep aside.To arrange the dish, take the roasted corn cob, brush it generously with the ginger and lemon butter, add the grated parmesan or cheese of your choice over its top.You can also, microwave the readily prepared Cheesy Corn on the Cob to let the cheese melt for half a minute before serving.Serve the Cheesy Corn on the Cob as an after school snack for the kids with Biscottior include it as a starter to your next barbecue party menu on a weekend., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Cheesy_Corn_on_the_Cob_Recipe.jpg, 8
Ingredients: cardamom (elaichi) podsseeds,basmati rice white rice; we can substitute this brown rice,sugar,coconut milk,maple syrup,turmeric powder,mixed nuts fruit,quinoa

Quinoa Rice Pudding With Turmeric Recipe, Mixed nuts - or fruit (as required),3 Cardamom (Elaichi) Pods/Seeds - crushed,2 cup Coconut milk,Honey - or Maple syrup (as required),1/2 cup Quinoa,1/2 cup Basmati rice - (I used white rice; we can substitute this with brown rice,1 teaspoon Turmeric powder (Haldi),1/2 cup Sugar, 45, South Indian Recipes, To begin making the Quinoa Rice Pudding With Turmeric recipe, cook the rice and quinoa with 3 cups of water on medium heat.
This usually takes about 15 minutes (depends on the stove top/gas settings)While the rice/quinoa are cooking, boil the coconut milk in a sauce pan on medium heat.
Once the milk comes to a boil, add the cardamom, sugar, turmeric and let it boil for another 10 to 12 minutes.Once the rice and quinoa are done, add them to the boiling coconut milk mixture.
Let it simmer for 5 minutes under medium heat.
I use an immersion blender/hand blender to blend the mixture to get a smooth pudding like consistency.
Let it cool and serve with chopped nuts, fruit, maple syrup or honey.The pudding can be refrigerated for up to 3 days.
We can add more milk or honey to get the desired consistency following the refrigeration.Serve Quinoa Rice Pudding recipe as a sweet along with a South Indian meal of Steamed Rice, Mixed Vegetable Sambar Recipe, Aama Vadai, Carrot and Beans Thoran and a Pisarna Manga Recipe for a complete lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/neelam.sudha-gmail.com/Quinoa_Rice_Pudding_with_Turmeric_.jpg, 8
Ingredients: lemon,salt,chilli oil sesame oil,coriander (dhania) leaves,green moong sprouts,red chilli powder,soy sauce,mango,peanuts (moongphali),brown sugar (demerara sugar)

Thai Style Beansprouts & Raw Mango Salad Recipe, 1/4 cup Roasted Peanuts (Moongphali),Lemon juice - from half a lemon,1 Coriander (Dhania) Leaves - roughly chopped,Salt - to taste,1 Mango (Raw) - peeled,1 tablespoon Chilli oil - or sesame oil,1 teaspoon Brown Sugar (Demerara Sugar),1 pinch Red Chilli powder,2 tablespoons Soy sauce,1 cup Green Moong Sprouts, 40, Thai, To prepare the Thai Style Bean Sprouts and Raw Mango Salad, start with peeling the raw mango.
Cut it into thin matchsticks or juliennes.
You can also use the food processor's grater blade to shred it into thin strips.Once grated, place the grated mango and bean sprouts in a salad mixing bowl.
Sprinkle the sugar, salt and red chili powder over the mango and mix well.
Set aside while you prepare the other ingredients for the raw mango salad.Coarsely crush the roasted peanuts using a mortar and pestle and keep aside in a bowl until required.To prepare the dressing, in a bowl, whisk the chili oil and lemon juice with a fork for a few seconds, or until all combined well.
Add the soy sauce and whisk to combine.
Now add the roasted peanuts and the salad dressing over the raw mangoes and bean sprouts.
Toss to combine well.Stir in the chopped coriander leaves over the salad.
Taste and adjust the seasoning accordingly.
Serve Thai Style Beansprouts & Raw Mango Salad along with Vegetarian Thai Red Curry and Steamed Rice for a light weekday lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/World_Salads/Thai_Style_Bean_Sprout_raw_mango_salad_Recipe.jpg, 10
Ingredients: salt,cumin powder (jeera),asafoetida (hing),ajwain (carom seeds),water,curd,ragi flour (finger millet nagli),cumin seeds (jeera)

Ragi Kanji Recipe - Salt Version, Salt - to taste,1 teaspoon Cumin seeds (Jeera),1/4 teaspoon Cumin powder (Jeera),1/2 teaspoon Ajwain (Carom seeds),1/4 teaspoon Asafoetida (hing),3 tablespoons Ragi Flour (Finger Millet/ Nagli),2-1/2 cups Water,1/4 cup Curd (Dahi / Yogurt), 30, South Indian Recipes, To begin making the Ragi Kanji, first heat 2 cups of water in a saucepan.Add the Ragi flour to the remaining 1/2 cup of water along with the cumin seeds, ajwain, hing and salt.
Stir well to dissolve it completely till no lumps remain.
Once the water starts boiling, slowly add the ragi-water mixture, stirring constantly to ensure that there are no lumps.
Cook and stir for 1-2 minutes.
After the ragi porridge is cooked add the curd into the ragi porridge and stir continuously.
Simmer for about three minutes and turn off the heat.
Transfer the Ragi Kanji  into a serving bowl and serve hot with a dollop of Ghee.
Sprinkle some cumin powder if you like.Serve Ragi Kanji to your family members for a healthy breakfast or a midday snack.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Ragi_Kanji_Salt_version.jpg, 8
Ingredients: tomato,turmeric powder,coriander (dhania) leaves,ginger,salt,tur dal,cinnamon,asafoetida,jaggery,red chilli powder,peanuts,mustard,curry leaves,oil,kokum lemon,cumin seeds

Gujarati Dal Recipe - Gujarati Dal (Recipe In Hindi),  2 tablespoons jaggery, 1 tomato - chopped, 1 tablespoon peanuts, 1 teaspoon ginger - grated, 1 tablespoon oil, 1/2 teaspoon turmeric powder -, 4 curry leaves - finely chopped, 1 inch cinnamon, 1/2 teaspoon red chili powder, 1/2 teaspoon mustard, 1/4 teaspoon asafoetida, salt - as per taste, green coriander - finely Chopped, 1/2 teaspoon cumin seeds, 2 kokum - or 1 lemon Juice,1/2 cup tur dal, 20, Gujarati Recipes﻿, To make Gujarati lentils, firstly cook the Tuvar dal in 2 cups of water to become soft.
Watch this video to cook dal in a pressure cooker.
When cooked, mix the lentils well and make sure that there are no lumps in the lentils and the lentils are soft.
Now heat the oil on low heat in a pan and add mustard seeds, cumin, curry leaves, ginger, cinnamon and let it cook.
Now add tomato, turmeric powder, asafoetida, red chilli powder and roast the spices on low heat.
When tomatoes become soft, cook them well by adding mixed dal, salt, jaggery, peanuts and 1 cup of water till it boils.
After the dal is boiled, boil it on low flame for 5 to 10 minutes and turn off the gas and garnish with finely chopped green coriander.
Serve Gujarati lentils with stuffed ladyfinger and roti.
Take care not to cook the lentils and add water as needed., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Dal_Khadi_Curry/Sweet_Sour_Spicy_Gujarati_Toor_Dal_Recipe-1.jpg, 16
Ingredients: mattaice,cashew nuts unsalted,jaggery brown sugar,dry coconut (kopra)

Andi Unda (Kerala Special Cashew & Rice Balls) Recipe, 1/2 cup Red matta rice,1 cup Jaggery - powdered or brown sugar,1 cup Cashew nuts - unsalted,1 cup Dry coconut (kopra), 40, Kerala Recipes, To begin making the Andi Unda recipe, roast the red matta rice in a wide pan without oil.
The rice will become crispy and starts crackling.
Once you start hearing the sound of crackle, take it off the stove and let it cool on a flat plate.In the same wide pan, add the cashew-nuts and dry roast them until they turn brown.
Take care not to burn or black them.
Once roasted, spread them on a flat plate to cool down.In a mixer grinder, first, grind the rice to a fine powder.
Next grind the cashew-nuts.
Do not run the mixer continuously, it will result in cashew butter, we don't need cashew paste, we need powdered cashews, so just pulse it 4-5 times.Mix powdered cashews, powdered rice, powdered jaggery and coconut together.
Transfer the mixture to a mixer grinder and pulse them together 4-5 times to mix it well.
This will help to bind them easily into balls.Transfer the contents to a clean bowl, take fist pull of powder and start making balls by pressing it tightly in your palms, shaping them like laddus.
Keep the balls in a clean flat plate.
Follow the same process with the remaining mixture.Andi Unda tastes best within 2-3 days.
If you are planning to store for more days, then keep them in an air-tight container in the refrigerator.
But then too, it is best to consume them within a week or 10 days.Serve them as a snack during hunger-pangs or even as a regular addition to your kids lunch box to improve their nutrient intake., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Priya_Srinivasan/Andi_Unda__Kerala_Special_Cashew__Rice_Balls.jpg, 4