anandhuvasudev/southindiandish huggingface dataset:
Ingredients: green chillies,brown rice,salt,green beans (french beans),ghee,cardamom (elaichi) podsseeds,bay leaf (tej patta),cloves garlic,carrot,cinnamon stick (dalchini),mint leaves (pudina),cloves (laung),cauliflower (gobi) florets

Mixed Vegetable Pulao Recipe, 1 Carrots (Gajjar) - diced small,1 inch Cinnamon Stick (Dalchini),Salt - to taste,2 Cardamom (Elaichi) Pods/Seeds,2 Green Chillies - slit,2 cloves Garlic - grated,2 cups Cauliflower (gobi) - florets,1 Mint Leaves (Pudina) - small bunch,10 Green beans (French Beans) - diced small,2 Cloves (Laung),2 tablespoons Ghee,1 Bay leaf (tej patta),1 cup Brown Rice, 60, Indian, To begin making the Mixed Vegetable Pulao Recipe, we will first wash and soak rice in 2 cups of water for half an hour.While the rice is soaking, steam the vegetables with a bit of salt and keep aside.Make a powder of all the spices (cloves, cardamom and cinnamon) using a pestle and mortar.
Keep aside.After half an hour, into a large saucepan heat 2 tablespoons of ghee.
Add the grated garlic and the powdered spices.
Stir-fry for a few seconds.Next add in the rice, salt , green chillies and the bay leaves along with the water it was soaked in.
Turn the heat to high and allow the rice mixture to come to a boil.Once it comes to a boil, turn the heat to low, cover the pan and simmer the rice until the rice absorbs all the water.Once the water is absorbed, check if the pulao is cooked completely, to suit your taste.
If it needs to be softer, you can add in a little more water and cook for a bit more time.Turn off the heat and allow the pulao to rest for at least 10 minutes, this will help the rice to become a little stiff and remain as grains.Finally stir in the steamed vegetables and chopped mint leaves and check the salt and adjust to suit your taste.Transfer the Vegetable Pulao to a serving bowl and serve hot.
Serve Mixed Vegetable Pulao along with Boondi Raita, Tomato Onion Cucumber Raita or any other raita of your choice and a roasted papad for everyday meals., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Rice/Mixed_Vegetable_Pulav_Recipe-3.jpg, 13
Ingredients: tomato,mustard flowers (edible) a,cloves garlic,baby spinach,italian,basil leaves,virgin olive oil,del monte farfe pasta,onion,parsley leaves,black pepper powder,butter,chenna

Bow Tie Pasta With Baby Spinach Recipe, 2 cups Baby spinach,1/4 teaspoon Black pepper powder,5 cloves Garlic - finely chopped,1 cup Homemade tomato puree,1 teaspoon Butter,Mustard Flowers (Edible) - a few,1 teaspoon Italian seasoning,1 teaspoon Extra Virgin Olive Oil,1/4 cup Chenna (Homemade Cottage Cheese),1/2 cup Onion - chopped,11/2 cup Del Monte Farfalle Pasta,5 Basil leaves - chopped,2 tablespoons Parsley leaves - chopped, 50, Italian Recipes, To begin making Bow Tie Pasta With Baby Spinach Recipe, take a large pot of water and bring it to a boil.When the water has boiled, add some salt and olive oil to it.
Bring the flame to low and add the Farfalle pasta to it.
Let the pasta cook in the boiling water for 5 minutes.
Most Indians like fully cooked pasta but pasta is usually cooked al dente (cooked two thirds of the way) - make it according to your preference.
Place a saucepan on medium heat and add some olive oil and butter.
Once the butter has melted, add in the Italian seasoning.
Toss in the garlic and onion and saute until the onions have become soft.
Add the tomato puree and cook until the sauce thickens.
Tear in the basil leaves and give it a good stir.
Add salt and pepper according to your taste.
Now add in the cooked Farfalle pasta and mix until the tomato mixture coats well on to the pasta.
Now add the baby spinach and cover the pan with a lid until the spinach is cooked.
Give the pasta a good mix to ensure that all the ingredients are mixed well.
Transfer the pasta on to a serving dish and garnish with chopped Parsley, homemade cottage cheese and edible mustard flowers.
Serve Bow Tie Pasta With Baby Spinach Recipe along with Garlic Bread and Broccoli Soup for a nice Sunday lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Bow_Tie_Pasta_With_Baby_Spinach_And_Mustard_Flower.jpg, 13
Ingredients: salt,stalks spring onion (bulb greens),schezwan sauce,mozzarella cheese,cloves garlic,carrot,onion,veeba sweet chilli sauce,sweet corn,green bell pepper (capsicum),pav buns,green chillies,butter,cabbage (patta gobi muttaikose),sunflower oil

Cheesy Stuffed Schezwan Pav Recipe, 2 cup Onion - finely chopped,1 Carrot (Gajjar) - finely chopped,Salt - to taste,1 tablespoon Veeba Sweet Chilli Sauce,2 Green Chillies - finely chopped,1/2 cup Mozzarella cheese - grated,4 tablespoons Butter,6 cloves Garlic - chopped,1 teaspoon Sunflower Oil,1/4 cup Cabbage (Patta Gobi/ Muttaikose) - finely chopped,1/2 cup Sweet corn,5 Stalks Spring Onion (Bulb & Greens) - finely chopped,1 Green Bell Pepper (Capsicum) - finely chopped,6 Pav buns,2 tablespoons Schezwan sauce, 35, Indo Chinese, To begin making Cheesy Stuffed Schezwan Pav Recipe we will first saute the vegetables for the schezwan filling.Into a preheated pan add oil.
Once the oil is hot add onion, garlic and green chilli.Saute until the onions are tender and lightly brown.Once the onions are softened, add the cabbage, capsicum, carrots, spring onions and saute until the vegetables sweat a little.
You want the vegetables to have the crunch at the same time power cooked.At this stage, add the schezwan sauce and the sweet chilli sauce and saute on high heat till everything is well combined.
Turn off the heat, check the salt and spices and adjust according to taste.Place 6 Ladi Pav on baking tray.
Preheat the oven to 200 C.Make horizontal and vertical slits in the pav buns.
Make sure you do not cut the pav completely.Butter pav inside and out and stuff the slits of the pav buns with spicy schezwan vegetable stuffing.Grate the cheese over the stuffed schezwan pav and bake in preheated oven for 200 C for about 10 to 15 minutes until the cheese melts on the top and you see it dripping from the sidesRemove the Cheesy Stuffed Schezwan Pav from the oven and transfer into a serving plate and serve hot as an appetizer for parties.Serve Cheesy Stuffed Schezwan Pav along with Masala Chai or Adrak Chai and Delhi Style Matar Chaat (Matra) Recipe for your next chaat party., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Spicy__Cheesy_Stuffed_Schezwan_Pav_Recipe_9_1600.jpg, 15
Ingredients: salt,ginger,cardamom (elaichi) podsseeds,ghee,black pepper corns forr,milk,black peppercorns,cloves garlic,cinnamon stick (dalchini),cumin seeds (jeera),poppy seeds,onion,cashews,button mushrooms,cloves (laung),sunflower oil

Mushroom Baby Corn Kaalimirri Recipe - Pepper Cashew Gravy, Whole Black Pepper Corns - crushed forr garnish,4 cloves Garlic,1/2 teaspoon Whole Black Peppercorns,1 inch Cinnamon Stick (Dalchini),Salt - to taste,1 Cardamom (Elaichi) Pods/Seeds,1 inch Ginger,400 grams Button mushrooms,3/4 cup Milk,1/4 cup Fresh cream,8 Whole cashews,2 Cloves (Laung),2 teaspoons Poppy seeds,1 tablespoon Ghee,1 teaspoon Sunflower Oil,2 Onions - cut into quarters,1/2 teaspoon Cumin seeds (Jeera), 60, Indian, To begin making the Mushroom Baby Corn Kaalimirri Recipe, we will first make the fresh masala.
To make the masala Heat a skillet on medium - low flame and dry roast the cloves, cinnamon, cardamom, cumin seeds, peppercorns, cashew nuts  and poppy seeds for about 3-4 minutes.
Once well roasted, turn off the flame, and allow it to cool.
Transfer to a mixer jar and grind to a smooth paste using a few spoons of milk.
Transfer to a bowl and set aside.
To cook the mushrooms Heat oil in a skillet on medium flame, to this add the quartered mushrooms, sprinkle some salt and saute for about 10 minutes, until the mushrooms are well cooked.
Turn off the flame, transfer to a bowl and set aside.
To cook the babycorn In a pressure cooker, add the baby corn with some salt and about 1/4 cup of water and pressure cook for 2 whistles.
Turn off the flame and allow the pressure to release naturally.
To make the Kaalimirri GravyMake a paste of the ginger, garlic and onions and keep aside.Heat a kadai with ghee on medium flame, to this add the ginger garlic onion paste, and saute on low heat for about 3 to 4 minutes until the raw smell goes away.Once the onions have cooked through, add the freshly ground masala paste and cook for another 2 minutes.
The fresh masala will help the raw smell from the onions to get blended with the masala and come well together.Now add the sauteed mushrooms, boiled baby corn, cream, milk and salt and give it a good mix.
Allow this Mushroom Babycorn Kaalimirri to simmer and come to a brisk boil.
Check the salt and spices and adjust according to taste.Turn off the flame transfer the Mushroom Baby Corn Kaalimirri to a serving bowl and serve hot.Serve Mushroom Baby Corn Kaalimirri Recipe along with Whole Wheat Naan Recipe and Layered Vegetable Tricolor Biryani Recipe and Mint And Pomegranate Raita Recipe for a complete meal.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Mushroom_Babycorn_Kali_Miri_Creamy_Curry_Recipe_2_1600.jpg, 16
Ingredients: baking powder,salt,corn flour,butter cold unsalted,dried basil leaves,milk,mozzarella cheese,virgin olive oil,sugar,parsley leaves,cheddar cheese,flour (maida)

Fluffy & Crispy Cheese Herbed Biscuits Recipe, 1 cup All Purpose Flour (Maida),3/4 teaspoon Parsley leaves - chopped,1/2 cup Cheddar cheese - shredded,1/2 cup Milk,1/2 teaspoon Sea salt,1/2 teaspoon Sugar,2 tablespoon Corn flour,2 tablespoon Mozzarella cheese - shredded,3 tablespoon Butter - cold unsalted and cut into cubes,1 teaspoon Extra Virgin Olive Oil,1-1/2 teaspoon Baking powder,1/4 teaspoon Dried basil leaves - chopped, 60, Continental, To begin with Fluffy & Crispy Cheese Herbed Biscuits Recipe, preheat Oven to 400 degrees Fahrenheit/200 degrees Celsius.Meanwhile, prepare a Baking pan by lining it with parchment paper or if using aluminum foil on the pan, grease it with olive oil.Combine All purpose flour, cornstarch, baking powder, parsley, basil, sugar and salt in a mixing bowl.Add the cubed butter and mix it by hand till the four-cheese flour mixture resembles coarse crumbs.Add cold milk intermittently and knead it lightly until the dough holds together.
The dough should not be dry.Drop the batter onto the greased baking pan by heaping two tablespoons from measuring spoon or cup and bake in the preheated oven for 15-20 minutes until risen and golden brown.Meanwhile, in a small pan, prepare garlic butter by blending softened butter with minced garlic and dried oregano with the help of a fork.After incorporated well, heat the pan a bit such that the butter is melted.After the biscuits have risen and golden brown, remove from the oven and brush the biscuit tops with melted garlic butter.These Fluffy & Crispy Cheese Herbed Biscuits Recipe are flavorful and can be eaten as breakfast drizzled with honey, combined with vegetables, or served with few other accompaniments like Mexican Salsa Chicken With Italian Cream Cheese Recipe or Cottage Cheese Dip Recipe With Pepper and Olives as a evening snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Antara_Navin/Four_Cheese_Herbed_Breakfast_Biscuits-1.jpg, 12
Ingredients: salt,cumin powder (jeera),amchur (dry mango powder),mustard seeds,asafoetida (hing),red chilli powder,gram flour (besan),curry leaves,dry red chilli,onion,cumin seeds (jeera),green bell pepper (capsicum),coriander powder,turmeric powder,green chillies,garam masala powder,sunflower oil

Bhopli Mirchi Chi Peeth Perun Bhaji Recipe, 1 Dry Red Chilli,1/2 teaspoon Turmeric powder (Haldi),Curry leaves - a few,1 teaspoon Cumin powder (Jeera),2 teaspoons Coriander Powder (Dhania),Salt - to taste,1/2 teaspoon Amchur (Dry Mango Powder),1 teaspoon Red Chilli powder,2 Green Chillies - slit,1/2 teaspoon Garam masala powder,1 teaspoon Mustard seeds,1 Onion - finely chopped,2 Green Bell Pepper (Capsicum) - chopped,2 tablespoons Sunflower Oil,3 tablespoons Gram flour (besan),1/2 teaspoon Cumin seeds (Jeera),1 pinch Asafoetida (hing), 30, Maharashtrian Recipes, To begin making the Bhopli Mirchi Chi Peeth Perun Bhaji Recipe, prep up all the ingredients required.
Dry roast besan till aromatic, on low medium heat.
Transfer to a bowl and keep aside.In a pan/kadai, heat oil.
Add mustard seeds, cumin seeds and let them crackle.When they splutter, add hing, curry leaves and red chilli.
Later add green chillies and onion.
Fry till they turn translucent.Next add capsicum.
Cook uncovered for about 5-6 minutes stirring at intervals.When capsicum is crispy but a bit cooked, add turmeric powder, salt, red chilli powder, amchoor powder, coriander powder and cumin powder.
Mix well.After a few minutes, sprinkle besan little by little, 1 tablespoon at a time such that it does not get lumpy.
Combine well so that no lumps are formed.Then gradually sprinkle the rest of the gram flour while mixing the sabzi well.
After you have mixed in all 3 tablespoons of besan, add 1-2 tablespoons of oil and garam masala powder.
Mix well.Cook on medium high heat for another 3-4 minutes so that all masala is coated well to capsicum and besan.
you can sprinkle a little water to bring everything together, instead of oil and it works the same though.Bhopli Mirchi Chi Peeth Perun Bhaji is an easy recipe that can be done within 30 minutes and be served as a side dish with Phulka and Panchmel Dal for your everyday meals.
You can pack them away for lunch or roll it in the Tawa Paratha to make rolls., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/Bhopli_Mirchi_Chi_Peeth_Perun_Bhaji_.jpg, 17
Ingredients: salt,cumin powder (jeera),ginger,garam masala powder,green chilli,coriander (dhania) leaves,bay leaf (tej patta),cardamom (elaichi) podsseeds,red chilli powder,gram flour (besan),tomato large tomato,curd,coriander (dhania) leaves,coriander powder,turmeric powder,cabbage (patta gobi muttaikose),sunflower oil

No Onion No Garlic Cabbage Kofta Curry Recipe, 3 to 4 tablespoons Fresh cream,1/2 teaspoon Cardamom (Elaichi) Pods/Seeds - freshly crushed,1/2 teaspoon Salt - to taste,1 Green Chilli - chopped,2 cups Cabbage (Patta Gobi/ Muttaikose) - grated,Sunflower Oil - as required,1/2 teaspoon Cumin powder (Jeera),Salt - to taste,1 sprig Coriander (Dhania) Leaves - finely chopped,1 cup Sunflower Oil - for deep frying,1 to 2 Bay leaf (tej patta),2 tablespoons Coriander (Dhania) Leaves - chopped,1 tablespoons Red Chilli powder,1-1/2 tablespoons Coriander Powder (Dhania),3 Tomatoes - large tomatoes,1/2 teaspoon Red Chilli powder,1 pinch Turmeric powder (Haldi),2 tablespoons Curd (Dahi / Yogurt) - optional,1/2 teaspoon Turmeric powder (Haldi),1/2 cup Gram flour (besan),1/2 teaspoon Garam masala powder,1 tablespoon Ginger - made into paste, 65, Indian, To begin making the No Onion No Garlic Cabbage Kofta Curry recipe, grate cabbage and press in batches to remove excess water.Collect the dry grated cabbage in a large mixing bowl.Add besan, green chili, coriander, cumin powder, turmeric, garam masala, red chili powder and salt.
Stir well to make a dry mix.Heat oil in a kadhai/wok and meanwhile make medium lemon sized kofta balls out of the mix and keep aside in a plate.Once the oil is hot, drop the kofta balls carefully in the wok.
Do not crowd the wok, add 4-5 at a time and fry till golden in colour.Collect the fried kofta balls on a kitchen towel to absorb excess oil.In a separate kadhai/wok, heat oil to make the curry.Add bay leaf and within few seconds add grated ginger and saute.Now add besan and roast it for few seconds and immediately add the tomato puree in it and stir nicely.Add coriander powder, red chilli powder, turmeric powder, cumin powder and garam masala powder and fry the masala till oil starts leaving from sides.Now add 2 tablespoons of curd (you can skip this step if you want) and fry for another minute or so.Once the masala starts smelling good, add fresh cream and mix nicely.Cook for another 2-3 mins and then add water to make the curry.
The curry is thick hence be careful while adding water.Adjust salt and let the curry come to a boil.Simmer the gas, add freshly crushed cardamom and cook the curry for another 5 mins in low flame with lid closed.Once the curry is done, drop in the fried kofta balls and turn off the gas.Transfer the curry in a serving bowl and add a swirl of fresh cream to garnish along with some fresh coriander.Serve No Onion No Garlic Cabbage Kofta Curry with Pudina Tawa Paratha and Tomato Onion Cucumber Raita for your delicious weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/Cabbage_Kofta_Curry_No_OnionNo_Garlic.jpg, 17
Ingredients: salt,tamarind water,coconut,mustard seeds,pearl onion (sambar onion) (sambar onion),jaggery,sesame (gingelly) oil,curry leaves,curry leaves,white urad dal (split),dry red chillies,coriander (dhania) seeds,methi seeds (fenugreek seeds),turmeric powder

Karuveppilai Kuzhambu Recipe (Tangy & Spicy Curry Leaves Curry), 1 teaspoon White Urad Dal (Split),50 grams Curry leaves,1 tablespoon Coriander (Dhania) Seeds,2 tablespoons Fresh coconut - grated,3 Dry Red Chillies,Salt - to taste,1 teaspoon Sesame (Gingelly) Oil,1 cup Tamarind Water,1 teaspoon Mustard seeds,12 Pearl onions (Sambar Onions) - quartered (sambar onions),1 tablespoon Jaggery,1 teaspoon Methi Seeds (Fenugreek Seeds),1 teaspoon Turmeric powder (Haldi),1 sprig Curry leaves, 50, South Indian Recipes, To begin making the Karuveppilai Kuzhambu Recipe, we will first make the ground masala by roasting its ingredients.Heat a skillet on medium heat; add the fenugreek seeds, urad dal, red chillies and coriander seeds.
Roast them on medium heat until you can smell the roasted aroma and they are lightly browned.
Turn off the heat.In a mixer grinder grind the roasted ingredients along with the coconut and curry leaves into a coarse and yet smooth paste.
You can add a little water if required for it to grind well.
Keep this aside.Heat a large sauce pan on medium heat; add a teaspoon of sesame oil and the quartered onions.
Saute the onions until they turn lightly golden and have a sweet smelling aroma.
This will take about 4 to 5 minutes on medium heat.Once the onions are cooked, add the tamarind water, turmeric powder and salt.
Bring the mixture to a brisk boil for about 4 to 5 minutes.
After about 4 minutes, add the Karuveppilai (curry leaf) masala into the onion tamarind water.
Stir well to combine all the ingredients.
Check the salt and spices and adjust to suit your taste.Simmer the Karuveppilai Kuzhambu for about 3 to 4 minutes, turn off the heat and transfer to a serving bowl.The final step is the seasoning for the Kuzhambu.
Heat a small tadka pan on medium heat; add the mustard seeds and the urad dal.
Allow it to crackle and roast a little until browned.
Add the curry leaves and turn off the heat.Pour this seasoning over the Kuzhambu and serve warm.Serve the Karuveppilai Kuzhambu along with steamed rice and Potato Roast along a weekend lunch with family, https://www.archanaskitchen.com/images/archanaskitchen/Indian_Dal_Khadi_Curry/Karuveppilai_Kuzhambu_Recipe_Tangy_Curry_leaf_Curry_South_Indian_Recipe-2.jpg, 14
Ingredients: vanilla (essence),sesame seeds (til seeds) dry,peanut butter,marie biscuit,coconut oil

No Bake Marie Biscuit Energy Bites Recipe, 1/2 cup Peanut Butter - melted,1 cup Marie Biscuit - powdered,1/3 cup Honey,1/4 cup Sesame seeds (Til seeds) - dry roasted,1 teaspoon Coconut Oil,1/2 teaspoon Vanilla Extract - (essence), 100, Continental, To begin making the No Bake Marie Biscuit Energy Bites, in a mixing bowl, add marie biscuit powder, peanut butter, honey, coconut oil and vanilla essence.Mix well to combine.
Pinch small portions out of the biscuit and peanut mixture and roll to make small balls.Put the sesame seeds onto a plate and roll the biscuit balls in the sesame seeds.Keep the No Bake Marie Biscuit Energy Bites in the freezer for an hour.After an hour take it out and serve the No Bake Marie Biscuit Energy Bites as a healthy snack.Serve these No Bake Marie Biscuit Energy Bites with chai for an evening tea party or serve along with Cocoa Banana Almond Date Smoothie Recipe to your kids as an after school snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/puja-thetastesofindia.com/marie_biscuit_nobake.jpg, 5
Ingredients: salt,ginger,cardamom (elaichi) podsseeds,cloves garlic,black peppercorns,dry red chillies,onion,coriander (dhania) seeds,cumin seeds (jeera),button mushrooms,turmeric powder,cloves (laung),sunflower oil

Goan Style Mushroom Vindaloo Recipe, 2 inch Ginger,250 grams Button mushrooms - cut into quarters,Sunflower Oil - for cooking,Salt - to taste,3 Dry Red Chillies,1 teaspoon Cumin seeds (Jeera),2 Cardamom (Elaichi) Pods/Seeds,1 Onion - finely chopped,1 teaspoon Coriander (Dhania) Seeds,3 cloves Garlic,3 Cloves (Laung),1 teaspoon Turmeric powder (Haldi),1 teaspoon Whole Black Peppercorns, 50, Goan Recipes, To begin making the Goan Style Mushroom Vindaloo, first prep all the ingredients, and get all the spices together.The next step is to roast the masala for the vindaloo.Heat a small skillet over medium heat; add all the ingredients to be ground into a paste and roast them for a few minutes until you get a roasted aroma and the red chilies are lightly crisp.Turn off the heat, allow it to cool a bit and grind into a fine powder.Pound the ginger and garlic in a pestle and motor and keep aside.Heat oil in a pan; add the ginger garlic paste and saute for a few seconds.
Add the chopped onions and saute until the onions are tender.Add the turmeric powder, the ground spice powder, the mushrooms.
Add the salt, cover the pan and simmer for 10 minutes until the mushrooms are cooked.Once done, open the pan, and allow the vindaloo masala to thicken, but evaporating any excess liquid.
Turn off the heat and serve warm.Serve the Goan Style Mushroom Vindaloo along with steamed rice or even lachha paratha for lunch., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/sept-26/Goan_Style_Mushroom_Vindaloo_Recipe-1.jpg, 13
Ingredients: baking powder,instant coffee powder,caramel sauce,baking soda,vivatta maida,sugar,curd,walnuts,sunflower oil

Eggless Coffee Caramel Cake With Walnuts Recipe, 1 teaspoon Baking soda,1 Cup Sugar,1 teaspoon Baking powder,2 tablespoons Instant Coffee Powder,1/2 Cup Sunflower Oil,1/2 Cup Walnuts - Chopped,250 grams Curd (Dahi / Yogurt),2 tablespoons Caramel Sauce,1-1/2 Cups Vivatta Maida, 40, Continental, To begin making Coffee Caramel Cake With Walnuts Recipe, preheat oven to 180 degree Celsius.
Also mix the instant coffee powder with about a 1/4 cup of hot water until it dissolves.
Keep aside.In a large bowl, take yogurt/curd and add sugar.
Whisk well until it dissolves.
Now add the baking soda, baking powder and whisk again until it starts foaming up a bit.
Add oil, and then add the espresso mixture and mix well.To this mixture, add the flour and fold it in carefully.
Once the mixture is well incorporated (should resemble dosa/pancake batter) add a bits of the walnuts.Pour the batter into a greased baking tin lined with parchment paper and tap until the air bubbles are gone.Sprinkle walnuts on it and bake for 30 minutes or until a toothpick inserted comes out clean.Cool the cake completely and then drizzle it with caramel sauce over it.
Cut them into slices and enjoy it with a cuppa or tea.Serve Coffee Caramel Cake With Walnuts Recipe drizzled with some more caramel sauce over a cup of Maple Roasted Cinnamon Spiced Latte Recipe along with Coffee Ice Cream Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sindhu/Coffee_Caramel_Cake_with_Walnuts_1600.jpg, 9