anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,ginger,mint leaves (pudina),red chilli powder,cloves garlic,onion,green bell pepper (capsicum),button mushrooms,turmeric powder,garam masala powder,sunflower oil

Mushroom Curry Recipe, 1/2 teaspoon Turmeric powder (Haldi),1 cup Tomato - puree,1 teaspoon Garam masala powder,1 Onion - cut into chunks,Salt - to taste,4 cloves Garlic - finely chopped,1 Green Bell Pepper (Capsicum) - cut into chunks,200 grams Button mushrooms - halved,1 teaspoon Sunflower Oil,1 inch Ginger - finely chopped,Mint Leaves (Pudina) - finely chopped,1/2 teaspoon Red Chilli powder, 45, North Indian Recipes, To begin making Mushroom Curry, first heat oil in a pan or wok and add onions, ginger, garlic and capsicum and saute until the onions soften.Next add the mushrooms and saute until mushrooms are cooked.
Once done add the tomato puree and the dry maslas like turmeric powder, red chilli powder, garam masala and salt.Bring the Mushroom curry to a brisk boil for two to three minutes.Stir in the chopped mint leaves and turn off the heat.
Check the salt and seasoning and adjust to suit your taste accordingly.
Transfer Mushroom Curry into a serving bowl.Serve Mushroom Curry for your lunch/ weeknight dinner or even at your parties with Pudina Tawa Paratha, Tadkewali Masoor Dal and Rose Greek Yogurt Dessert .
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Ingredients: salt,ginger,mint leaves (pudina),asafoetida (hing),mustard seeds,red chilli powder,curd,curry leaves,sooji (semolina rava),rolled oats instant oats,enos fruit salt,sesame seeds (til seeds),sunflower oil

Pudina Sooji & Oats Dhokla Recipe - Steamed Semolina Cake With Oats & Mint Leaves, 1 Ginger - grated,1 cup Curd (Dahi / Yogurt),1/4 cup Mint Leaves (Pudina) - finely chopped,1 teaspoon Sesame seeds (Til seeds),Red Chilli powder - for garnish,Salt - to taste,1 teaspoon Mustard seeds,1 teaspoon Sunflower Oil,1/2 teaspoon Asafoetida (hing),2 cups Sooji (Semolina/ Rava),40 grams Rolled Oats Or Instant Oats,2 teaspoons Enos fruit salt,1 sprig Curry leaves, 45, Gujarati Recipes﻿, To begin making the Pudina Sooji & Oats Dhokla Recipe, we will first roast the semolina (sooji).In a wok, dry roast the semolina until you get a slightly roasted flavor.
Roast on medium heat in a kadai for about 3 to 4 minutes taking care not to brown the semolina (sooji).
Once roasted, transfer to a large mixing bowl and keep aside.In a large mixing bowl where you have kept the roasted semolina, add the oats, the asafoetida, the mint leaves, the ginger, the salt, the teaspoon of oil and yogurt.
Add water little at a time and stir to make a thick batter (about 2-1/2 cups).
Check the salt and adjust to suit your tastePudina Sooji Oats Dhokla batter to rest for about 10 minutes.Once the batter is well rested, add the eno fruit salt and mix vigorously.
The next step is to steam the Pudina Sooji & Oats Dhokla.
Preheat a steamer with water on medium-high heat.
Grease the Dhokla Plates with oil and pour the Pudina Sooji & Oats Dhokla batter evenly into the plates.
Fill it only up to 3/4th level of the plates.
Sprinkle just a little red chilli powder over the dhokla batter to add to the taste of the dhoklaPlace the filled dhokla plates in the steamer and steamer on high for 10 minutes.
After 10 minutes turn off the heat and remove the dhokla from the steamer and set aside for 5 minutes before you can cut them into shapes.The final step is to season the Pudina Sooji & Oats Dhokla.
Heat a teaspoon of oil in a tadka pan; add the mustard and cumin seeds and allow it to crackle.
Add the curry leaves and give it a stir.
Turn off the heat.Drizzle the seasoning over the Pudina Sooji & Oats Dhokla and serve it along with Green Chutney for breakfast or dinner , https://www.archanaskitchen.com/images/archanaskitchen/Indian_Breakfast_Tiffins/Dhania_Pudina_Dhokla_recipe-4.jpg, 13
Ingredients: salt,cumin powder (jeera),kashmiri rajma regular rajma,sweet corn kernels,red chilli powder,cloves garlic,virgin olive oil,jalapenos,sugar,lemon,vinegar,black pepper powder,mint leaves (pudina)

Rajma and Corn Salad Recipe, 1 tablespoon Lemon juice,1 teaspoon Sugar,1 tablespoon Extra Virgin Olive Oil,1 teaspoon Cumin powder (Jeera),2 tablespoons Pickled Jalapenos - roughly chopped,Salt - to taste,1/2 cup Sweet corn - kernels,1/4 cup Mint Leaves (Pudina) - roughly torn,1/2 teaspoon Black pepper powder,1 teaspoon Vinegar,2 cloves Garlic - crushed,1/2 cup Kashmiri Rajma - or regular rajma,1/2 teaspoon Red Chilli powder, 25, Indian, To begin making the Rajma and Corn Salad Recipe, wash and soak the rajma overnight.Pressure cook the rajma with water for about 8-10 whistles.
Allow the pressure to release naturally.In a pan, boil water on medium flame, add the corn and cook until the kernels swell up.
Drain out the water and set aside.In a mixing bowl, combine the boiled rajma and corn, chopped mint leaves and jalapenos.For the dressing, in a small bowl,add  salt, pepper, lemon juice, sugar, vinegar, jeera powder, red chili powder, crushed garlic & olive oil.Just before serving, toss in the dressing into the salad.Serve Rajma and Corn Salad Recipe as a side dish along with Panchmel Dal and Phulka for a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sonik/Corn_Rajma_Salad_Recipe_High_Protein_Indian_Salad_With_Pudina-1_1.jpg, 13
Ingredients: tomato,salt,green chilli,ghee,red chilli powder,water,gram flour (besan),ginger garlic paste,coriander (dhania) leaves,onion,cumin seeds (jeera),coriander powder,turmeric powder,garam masala powder,garlic paste

Besan Katli Ki Sabzi Recipe, Salt - as required,1 Green Chilli - finely chopped,Water - as required,Ghee - as required,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Garam masala powder,1/2 cup Onion - finely chopped,1 teaspoon Garlic - paste,1 cup Gram flour (besan),2 teaspoon Ginger Garlic Paste,1/4 teaspoon Turmeric powder (Haldi),1/2 cup Homemade tomato puree,1 teaspoon Turmeric powder (Haldi),4 sprig Coriander (Dhania) Leaves - chopped for garnishing, 50, Uttar Pradesh, To begin making the Besan Katli Ki Sabzi recipe, add gram flour, ginger, green chillies, salt and turmeric powder in a bowl and mix everything till it forms a dough.Cut it into cubes and then boil it in a saucepan with the required water.
Keep them aside.Heat ghee in a wok.
Add cumin seeds and onions.
Saute till the onions turns translucent.Add ginger garlic paste and let it cook for another 2 minutes.Add the tomato puree and all the masalas including salt, turmeric powder, coriander powder, red chilli powder and garam masala powder.Cook for another 3 to 5 minutes and then add the required water.
Cook for another 5 minutes.Now add the steamed gram flour dumplings and cook it for 5 minutes.
Once done, switch off the stove and garnish with coriander leaves.
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Ingredients: yellow bell pepper (capsicum),salt,red bell pepper (capsicum),soy sauce,virgin olive oil,black peppercorns,dry ginger powder,onion,pineapple juice,chicken breasts,cloves (laung)

Chicken & Bell Pepper Skewers Recipe, 2 tablespoon Extra Virgin Olive Oil,1 tablespoon Soy sauce,1/2 teaspoon Dry ginger powder,2 Cloves (Laung) - crushed,Salt - to taste,1 Red Bell pepper (Capsicum) - cut into small cubes,1 teaspoon Whole Black Peppercorns - crushed,1 Chicken breasts - cut into small pieces,1 Yellow Bell Pepper (Capsicum) - cut into small cubes,1 Onion - quartered,1/4 cup Pineapple juice,1 tablespoon Honey, 90, Continental, To begin making the Chicken & Bell Pepper Skewers, wash and clean the chicken thoroughly.To marinate the chicken, in a mixing bowl combine soy sauce, honey, ginger powder,  pineapple juice, olive oil.
black peppercorns, cloves and salt.
Add the chicken pieces into it, mix well and leave it in the fridge for at least 2 hours.Combine cubed peppers and onion chunks in a bowl.
Add a tablespoon of olive oil, salt and pepper to the vegetables.
Mix them together.Soak the wood skewers in a cold water for about 20 minutes.
In a wood skewer, thread chicken pieces, peppers, and onion chunks.
Arrange the wood skewers in a hot grill and cook them for about 15 minutes, turning sides for every 5 minutes.Brush the remaining marinate on top of the chicken while cooking.
Once the chicken is cooked, remove the skewer from the grill and cool down.
Do not overcook as the chicken might become hard and lose its juiciness.Serve the Chicken & Bell pepper Skewers Recipe along with Spinach & Broad Bean Shakshuka and Stuffed Zucchini  With Roasted Peppers & Mushrooms to make it a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Chicken__Bell_Pepper_Skewers_Recipe_.jpg, 11
Ingredients: baking powder,salt,bananas,milk,butter,vanilla,brown sugar (demerara sugar),eggs,flour (maida),walnuts

Classic Banana Walnut Steamed Bread Recipe in Preethi Electric Pressure Cooker, 1/2 cup Butter,2 cups All Purpose Flour (Maida),1-1/2 teaspoons Baking powder,1/4 teaspoon Salt,1 teaspoon Vanilla Extract,1/2 cup Brown Sugar (Demerara Sugar),1/2 cup Milk,1 cup Ripe Bananas - mashed,1/2 cup Walnuts - coarsely chopped,2 Whole Eggs - (or flax meal egg replacer), 35, Continental, To begin making the Classic Banana Walnut Steamed Bread Recipe in Preethi Electric Pressure Cooker, sift the flour, baking powder and salt into a medium bowl; keep aside.In a large mixing bowl, whisk the flax meal egg replacer, butter, sugar, vanilla extract and milk until fluffy and well blended.Add the mashed banana and the flour mixture and beat until combined.Grease and dust a springform pan and pour the banana bread batter into the pan.Pour 1 cup of water in the bottom of the cooker and place a trivet at the bottom of the electric pressure cooker.Carefully, lower the banana bread pan into the cooker.
Lock the lid in place.
Set the timer for 30 minutes and allow the banana bread recipe to steam until you hear the beep sound.Once done, allow the pressure to release naturally and remove the banana bread out of the electric pressure cooker.Once the Classic Banana Bread is steamed, allow it to cool and serve.Serve the Classic Banana Walnut Steamed Bread as a tea time snack or for kids school snack box., https://www.archanaskitchen.com/images/archanaskitchen/Dessert_Cakes/Preethi_Electric_Pressure_Cooker_Banana_walnut_Bread_Recipe_Steamed_Cake-1.jpg, 10
Ingredients: salt,red bell pepper (capsicum),ginger,spring onion greens,water,carrot,soy sauce,dry red chilli,cloves garlic,garlic,red chilli,black pepper powder,hakka noodles,chicken breasts,green bell peppers intojuliennes

Mee Bakso Recipe - Indonesian Meatball Noodle Soup, 1/3 cup Green bell peppers - cut intojuliennes,1 Dry Red Chilli,1/3 cup Carrots (Gajjar) - cut into juliennes,2 teaspoons Garlic - finely chopped,4 cloves Garlic,Salt - to taste,1-1/2 cups Water,100 grams Hakka Noodles,2 teaspoons Ginger - finely chopped,1 Fresh Red Chilli - sliced diagonally,1 teaspoon Soy sauce,200 grams Chicken breasts - cut into cubes,1/3 cup Red Bell pepper (Capsicum) - cut into juliennes,1/4 cup Spring Onion Greens,1 teaspoon Black pepper powder, 35, Asian, To begin making the Mee Bakso Recipe, we will first boil the noodles and keep it ready.
Heat a saucepan with 1 cup of water, and bring to a rolling boil.
Add the noodles and allow them to cook for about 3-4 minutes.
After which, check if they are soft as required, continue to cook for a minute or two if you like it more soft.
Ensure the noodles are not over cooked.
Turn off the flame, drain the excess water from the noodles, run it under cold water to prevent it from cooking further.
Smear the noodles with a little oil, to prevent it from sticking to each other and keep it aside.To make the chicken meatballsIn a mixer jar combine, the chicken pieces along with the garlic, salt and red chilli.
Grind to make a mince.
Transfer this mixture into a bowl.
Grease your palms with oil, take a tablespoon of the meatball mixture and make meat balls of equal portions using up all the mice.
Place it on a plate and set aside.
Heat a pan with oil on medium flame, add the ginger, garlic, red chilli.
Saute for about a minute.
Next to this add the both the bell peppers, carrots, salt and stir fry for 2 minutes, until cooked, yet crunchy.
To this add water, and soy sauce and bring  to a rolling boil.
Once the Mee Bakso soup comes to rolling boil, reduce the flame, add the prepared meatballs and allow them to cook, leaving its flavors in the soup.
Next add in some pepper and spring onion greens and turn off the flame.
 Finally stir in the noodles and give the Mee Bakso Soup a good mix and serve hot.Serve Mee Bakso along with Chinese Tacos (Salad Taco with Hot and Sweet Vegetables) -Fusion Recipe, followed by a dessert of Greek Yogurt Chocolate Mousse Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Mee_Bakso_Recipe_Indonesian_Meatball_and_Noodle_Soup-2_1600.jpg, 15
Ingredients: salt,water,red chilli flakes,italian,butter unsalted,fish fillet,del monte cheesy garlic mayo,spring onion (bulb greens),virgin olive oil,eggs,black pepper powder,flour (maida),dried oregano

Zesty Fish Quiche Recipe Flavored With Cheesy Garlic Mayo, 2 cups All Purpose Flour (Maida),5 Whole Eggs,1/2 cup Spring Onion (Bulb & Greens) - finely chopped,Salt - to taste,3 tablespoon Chilled water,Black pepper powder - to taste,1 teaspoon Red Chilli flakes,400 grams Fish fillet,2 tablespoons Extra Virgin Olive Oil,3/4 cup Butter - unsalted,1 teaspoon Italian seasoning,1/2 cup Del Monte Cheesy Garlic Mayo,1 teaspoon Dried oregano, 100, French, To begin making the Zesty Fish Quiche Recipe Flavored With Cheesy Garlic Mayo, first prep all the ingredients and keep them ready on the cooking counter to begin work.The first step is to make the crust for the zesty Fish Quiche.
For the TartRub the cold butter with the flour and salt till it resembles coarse crumbs (some may also be pea size crumbs)Add ice cold water.
Using your fingers, mix very gently to bring the flour and butter mixture together to form a dough (do not work too much on the dough).Wrap the dough in a cling film and refrigerate it for 30 minutes.Take out the dough, place it between two parchment papers and roll it gently to form a circle of 14 inches diameter.
Grease the tart pan.Very gently place the rolled crust in the tart pan (9 inch) uniformly and cut out the extra portionPre-heat oven at 180 C degrees.
Now fill the tart generously with pie weight, kidney beans or raw rice.Bake the tart crust for 15 minutes until the crust is lightly golden.Once done, allow it to cool for few minutes and very carefully remove the pie weight.
Keep the tart crust aside.For the Zesty Fish Quiche FillingHeat olive oil in a pan over medium heat.
Add fish fillet, season it with salt and pepper.
 Lightly sear it until just done.
This takes about 4 to 5 minutes.
Once the fish fillet is cooked, take it off the heat, allow it to cool and shred it into chunks.In a bowl, add eggs, Del Monte Cheesy Garlic Mayo, Italian seasonings, orange zest, salt and pepper.
Beat it to mix them well.Now, take the tart and layer it evenly with the cooked fish chunks.
Evenly, sprinkle spring onions over the fish layer.
Spoon the prepared egg and mayo mixture over the fish layer.Bake the quiche in a preheated oven at 180 C for 35 to 40 minutes or until the zesty fish quiche is done and toothpick comes out clean.Let the Zesty Fish Quiche rest in the oven for few more minutes.
 Once it cools down a bit, cut into pies and serve warm.Serve the Zesty Fish Cheesy Garlic Mayo Quiche as a delicious party appetizer or as a main course for dinner along with a lettuce salad and garlic bread., https://www.archanaskitchen.com/images/archanaskitchen/10-Brands/Del_Monte_Mayo/Fish-Cheesy-Garlic-Mayo-Quiche1.jpg, 13
Ingredients: sunflower seeds,orange,salt,tabasco original sauce,apple,orange squeezed juice,lemon,pepper,spinach leaves (palak)

Spinach & Apple Salad Recipe With Orange Dressing, 1 cup Spinach Leaves (Palak) - fresh and washed,1 tablespoon Tabasco Original - Hot Sauce,Salt and Pepper - for seasoning,6 Orange - cut into segments,1 Apple - cut into diagonals,1 Lemon juice,2 tablespoon Sunflower seeds,1 Orange - squeezed into juice, 20, Continental, To begin making the Spinach & Apple Salad Recipe With Orange Dressing prep all the ingredients and keep it ready.Add the spinach, orange, apple and sunflower seeds into a mixing bowl.In another small bowl whisk in the orange juice, lemon juice, tabasco sauce, salt and pepper and mix well to combine.Check the seasoning and adjust according to taste and then drizzle the dressing over the fruits and vegetables.Toss the salad gently till it all combines and then sprinkle few sunflower seeds over Spinach & Apple Salad and serve.Serve the Spinach & Apple Salad Recipe With Orange Dressing with Mexican Vegetarian Bean & Cheese Enchiladas Recipe for lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Spinach__Apple_with_Orange_Dressing_Recipe.jpg, 9
Ingredients: tomato,salt,red bell pepper (capsicum),red chilli powder,cloves garlic,virgin olive oil,red chilli flakes,pepper,dried oregano

Homemade Roasted Bell Pepper Pasta Sauce Recipe, 1 tablespoon Extra Virgin Olive Oil,4 Tomatoes - finely chopped,4 Red Bell pepper (Capsicum) - finely chopped,1 teaspoon Red Chilli powder,Salt and Pepper - to taste,1/4 cup Fresh cream,Dried oregano - for seasoning,Red Chilli flakes - for seasoning,4 cloves Garlic -, 35, Italian Recipes, To begin making the Creamy Roasted Bell Pepper Pasta Sauce Recipe, first prep all the ingredients and keep them ready.Heat olive oil in a wok over medium heat;Add the garlic, red capsicum and onions.
Saute the red capsicum until it becomes soft and tender and is slightly charred.Once the red capsicum is cooked half way through, add the chopped tomatoes.
Saute the tomatoes until they soften.
This process will take at least 10 minutes on medium heat.
Once done, stir in the red chilli powder, salt and cream and turn off the heat.
Allow the roasted red capsicum to cool a bit.Once it cools down, blend all the roasted ingredients to make a roasted red capsicum sauce.The  Creamy Roasted Bell Pepper Pasta Sauce is readyServe the Creamy Roasted Bell Pepper Pasta Sauce Recipe tossed with Fusilli Pasta to enjoy Sunday Dinner Meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Creamy_Roasted_Bell_Pepper_Pasta_Sauce_Recipe_.jpg, 9
Ingredients: salt,kalonji (onion nigella seeds),mustard oil,asafoetida (hing),mustard seeds,fennel seeds (saunf),jaggery,red chilli powder,mango,coriander (dhania) seeds,methi seeds (fenugreek seeds),dates,turmeric powder

Kacche Aam Ki Launji Recipe, 1/4 teaspoon Kalonji (Onion Nigella Seeds),Salt - as required,1/4 teaspoon Fennel seeds (Saunf),1 cup Jaggery,1/4 teaspoon Mustard seeds,1/4 teaspoon Coriander (Dhania) Seeds,1/4 teaspoon Red Chilli powder,Asafoetida (hing) - a pinch,1/4 cup Dates,1/2 tablespoon Mustard oil,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1/4 teaspoon Turmeric powder (Haldi),3 Mango (Raw), 40, Rajasthani, To begin making the  Kacche Aam Ki Launji, cut the mangoes into slices.Heat a wide pan with mustard oil on medium heat, add mustard seeds, fennel seeds, coriander seeds, asafoetida, and kalonji seeds.Once the seeds begin to sizzle, add the sliced mangoes to it.Now add jaggery and simmer the mango pieces for 10-15 minutes till the pieces become soft and the gravy becomes thick.At this stage add turmeric powder and red chili powder and mix well.
This can be served hot as well as refrigerated and used over the week.Serve Kacche Aam Ki Launji with Rajasthani Gatte Ki Sabzi and phulka for a perfect Rajasthani meal.
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Ingredients: salt,vegetable stock,ginger,lemongrass,pepper,tomato green,tomato ripen,basil leaves,cloves garlic,virgin olive oil,curry powder,black pepper powder,sweet corn shelled,red onion,butter,dried oregano

Lemongrass Tomato Corn Soup Recipe, 1 teaspoon Curry powder,2 cloves Garlic,4 cups Vegetable stock,1 inch Ginger,2 Tomatoes - ripen,2 tablespoons Extra Virgin Olive Oil,Salt and Pepper - to taste,Butter - for taste,1 tablespoon Lemongrass - minced,4 Tomatoes - green,1 sprig Basil leaves,1 Red onion,1 cup Sweet corn - shelled,1 teaspoon Black pepper powder,1 teaspoon Dried oregano, 50, Continental, To begin making the Lemongrass Tomato Corn Soup Recipe, we will first chop the tomatoes, onion, garlic, basil leaves, lemongrass stalks and set aside.Heat olive oil in a heavy bottomed pan, add the onions, ginger and garlic and saute on low heat until soft and lightly golden.
Add basil, oregano, lemongrass and the curry powder and sauté for 10 seconds.
Add the chopped  tomato and corn, saute for 5 minutes on low flame until the tomatoes become slightly tender.
Add the vegetable stock and bring the soup to a brisk boil.
Once the soup comes to a brisk boil turn the heat to low and simmer on low heat for about 15 minutes until the corn is cooked through.Use a hand blender and pulse the soup to make it chunky and creamy.
Roughly tear the basil leaves and stir it into the soup.
Check the salt and pepper and adjust to suit your taste.Transfer the Lemongrass Tomato Corn Soup into serving bowl and serve hot.Serve Lemongrass Tomato Corn Soup along with Whole Wheat Rosemary Focaccia Bread as a weeknight dinner appetizer., https://www.archanaskitchen.com/images/archanaskitchen/World_Soups/Lemongrass_Tomato_Corn_Soup_Recipe-1.jpg, 16
Ingredients: salt,ginger,mustard seeds,coconut,curry leaves,curry leaves,coconut oil,cumin seeds (jeera),turmeric powder,mooli mullangi (radish),green chillies,sunflower oil

Mulangi Thoran Recipe - Radish Stir Fry With Coconut, 1/2 teaspoon Turmeric powder (Haldi),2 Green Chillies,2 sprig Curry leaves,Salt - to taste,8 Curry leaves,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,1 inch Ginger,2 Mooli/ Mullangi (Radish) - julienned and steamed,1/4 cup Fresh coconut - grated,1 teaspoon Coconut Oil,Sunflower Oil, 40, Kerala Recipes, To begin making the Mulangi Thoran Recipe (Raddish Stir Fry with Coconut), we will first steam the radish in a vegetable steamer and keep it ready.Blend all the ingredients "to be ground" including fresh coconut, green chillies, curry leaves, ginger, salt into a coarse paste and keep aside.In a heavy bottom pan, add mustard seeds, cumin seeds, and allow it to crackle.
When they crackle, add curry leaves.Add the cooked radish, the ground coconut mixture and give it a stir.Add turmeric powder, salt to taste and stir fry for about 3 to 4 minutes until the Radish thoran is well incorporated.
Once done, serve warm.Serve the Mulangi Thoran Recipe along with Steamed Rice, Dal Palak Recipe or Mango Rasam Recipe to complete your lunch plate., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Mulangi_Thoran_Recipe_Raddish_Stir_Fry_with_Coconut.jpg, 12
Ingredients: milk,jaggery,water,filter coffee powder ( coffee beans)

Bellada Coffee Recipe With Milk (Karnataka Style Filter Coffee With Jaggery), 4 teaspoons Jaggery - powdered,3 tablespoons Filter Coffee Powder - (powdered roasted coffee beans),1 cup Water,2 cups Milk, 15, Karnataka, To begin making Bella Coffee With Milk (Karnataka Style Filter Coffee With Jaggery), we first start by brewing the filter coffee decoction.Add the coffee powder on the upper compartment of the coffee filter, and pour a cup of hot boiling water.The coffee decoction will drip and will be collected in the lower compartment.
This will take around 5 minutes.Bring milk to a boil in a sauce pan, add the powdered jaggery and let it disolve completely.Pour decoction into two tumblers, pour the jaggery sweetened milk, mix well.Serve the Bellada Coffee Recipe With Milk (Karnataka Style Filter Coffee With Jaggery) along with the morning breakfast of Karnataka Style Sooji Upma Recipe With Coconut and South Indian Coconut Chutney., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Bella_Coffee_With_Milk_Karnataka_Style_Filter_Coffee_With_Jaggery.jpg, 4