anandhuvasudev/southindiandish huggingface dataset:
Ingredients: cashew nuts,milk,jaggery,water,ragi seeds least,cardamom powder (elaichi),ghee grease

Ragi Halwa Recipe | Healthy Indian Sweet Made With Ragi, 1 cup Ragi Seeds - soaked for at least 12 hours,1 teaspoon Cardamom Powder (Elaichi),3 cups Milk,3 tablespoons Ghee - + more to grease,3 cups Water,50 grams Cashew nuts,1-1/4 cup Jaggery, 65, Karnataka, To prepare this yummy Ragi Halwa Recipe | Healthy Indian Sweet Made With Ragi, soak Ragi for at least 12 hours in water and get ready with the other ingredients as well.In a saucepan, cook jaggery and 1 cup of water until it is melted (Syrup is not required).
Now strain this through a sieve to get rid of any impurities within.In a tadka pan, heat 2 tablespoons of ghee and fry the cashews until golden.
Set aside.Drain the water from the ragi through a sieve and remove excess water.Add Ragi and 1 cup of water in a mixer/blender and blend until very smooth and fine, this helps in extracting as much ragi milk as possible.
Slowly add another cup of water into this and blend further.
This process should take about 7-10 minutes depending on the power of your mixer/blender.Now pass this liquid through a fine muslin cloth/cheese cloth and separate the ragi milk from the meal.Grease a Thaali/rimmed steel plate with some ghee and keep it ready.In a wide and deep pan add 2 cups of the extracted Ragi milk, jaggery water and 3 cups of milk and bring this to a boil by mixing with a wooden flat spoon.Cook this mixture on medium to high heat, whilst stirring continuously.After about 20 minutes of cooking and continuous stirring, add 1 tablespoon of Ghee and continue to stir about 10 minutes.You will notice thickening and starts to coat the back of the wooden spoon.
Wet your hands lightly and touch the surface of the halwa, it shouldn’t stick to your wet hands.Cook for a further of 5-6 minutes and whisk in the Cardamom powder and fried cashews.Pour the mixture onto a greased thaali and let it cool to room temperature.Run a freshly washed Knife to cut the halwa into squares or diamond shaped ragi halwas.This Ragi Halwa Recipe is a great dish for toddlers and growing children since it is sweetened so you can also serve it after having Bisi Bele Bath Recipe (A Spicy Mixed Vegetable Sambar Rice) to have a sweet note at the end., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Ragi_Halwa.jpg, 7
Ingredients: bay leaf (tej patta),ghee,paneer,saffron strands,water,sugar,govind bhog rice,cardamom powder (elaichi),caster sugar,flour (maida),rose water drops

Indian Festive Sweet Rice And Jamun Bhog Recipe, Saffron strands - for garnish,Rose water - a few drops,2 Bay leaf (tej patta),1 cup Sugar,3 tablespoon All Purpose Flour (Maida),Saffron strands - a few,1 Cardamom Powder (Elaichi),3 tablespoon Ghee,3 tablespoon Caster Sugar,1 teaspoon Cardamom Powder (Elaichi),1/2 cup Govind Bhog Rice,2 teaspoon Ghee,1-1/2 cup Water,200 grams Paneer (Homemade Cottage Cheese),11/2 cups Water, 90, Bengali Recipes, To make the Indian Festive Sweet Rice And Jamun Bhog recipe, first we will prepare the sweet rice so let's wash the rice and soak for 10 minutes.Heat a large heavy bottomed saucepan with ghee and fry the rice.Add green cardamom and bay leaf .Pour in water, rose water and sugar and let the rice cook on medium to low flame.
Once the rice is cooked completely spread on a plate to cool.
Drain any excess water in the rice if there is any.Sprinkle Kesar all over the rice.Now let's make the sugar syrup for the jamuns.
Take a small saucepan and add both sugar and water and let it boil to a syrup consistency.Finally to  make the jamuns, take a big plate and mash the paneer, sugar powder, cardamom powder, kesar and flour with your palm.
The mixture should become smooth.
Shape the paneer mixture in mini oval jamuns .Meanwhile, heat ghee in a frying pan and fry the mini jamuns till golden brown in few at a time and transfer in hot sugar syrup.
Let it rest for 15 minutes.You can serve Indian Festive Sweet Rice And Jamun Bhog Recipe with  Matar Ki Puri and  Kasuri Methi Aur Aloo Rasedar ., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Indian_Festive_Sweet_Rice_And_Jamun_Bhog.jpg, 11
Ingredients: tomato,salt,mustard seeds,jaggery,cloves garlic,curry leaves,onion,methi seeds (fenugreek seeds),green chillies,sunflower oil

Raw Tomato Chutney Recipe, 4 cloves Garlic,Salt - to taste,4 Green Chillies,1 teaspoon Mustard seeds,1 Onion - finely chopped,500 grams Tomatoes,Sunflower Oil - to cook,1 teaspoon Jaggery,1 teaspoon Methi Seeds (Fenugreek Seeds),1 sprig Curry leaves, 40, South Indian Recipes, To prepare Raw tomato chutney recipe, in a pan, heat oil.Add fenugreek seeds and let them turn red.Add garlic, chopped green tomatoes, and saute till the tomatoes sweat and soften.
Cool it down.Add the cooled down tomatoes, salt, jaggery into a blender and blend it into a coarse paste.Heat the remaining oil in the pan.
Add mustard seeds and let it crackle.Add curry leaves and let it crisp up.Add finely chopped onions and saute till it turns translucent.Add the chutney and 1/4 cup water and boil till the raw tomato chutney thickens.Serve Raw tomato chutney recipe with hot steamed rice and a dollop of ghee, or with curd rice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/Raw_Tomato_Chutney.jpg, 10
Ingredients: salt,cumin powder (jeera),ginger,mustard seeds,dry red chilli,curd,curry leaves,banana,white urad dal

Raw Banana Raita Recipe, 1 Dry Red Chilli,1/2 teaspoon Mustard seeds,1 Raw Banana,Salt - to taste,1 teaspoon Cumin powder (Jeera) - roasted,250 grams Curd (Dahi / Yogurt),1/4 teaspoon White Urad Dal (Whole),1/2 teaspoon Ginger - grated,1 sprig Curry leaves, 15, Indian, To begin making Raw Banana Raita Recipe, pressure cook the plantain or raw banana for 2 whistles using a pressure cooker.Once it is cooked, peel the skin, grate it using a fine grater and keep aside.Add the yogurt to a big bowl and whisk it into a creamy consistency.To this add the grated plantain or the raw banana, grated ginger, cumin powder, salt and mix well.Now heat oil in a small tadka pan, add mustard seeds, urad dal and let it crackle.Add the red chilli and curry leaves and let it splutter.Pour this tadka over the raita and sprinkle a pinch of cumin powder on top.Serve the Raw Banana Raita along with Vegetable Biryani and Salad for the weekend lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Raw_Banana_Raita_Recipe.jpg, 9
Ingredients: salt,water,kala jeera kalonji,flour (maida),sunflower oil

Bengali Style Kucho Nimki Recipe (Diamond Shaped Salty Snacks), Salt - to taste,Water - as needed,Sunflower Oil - to cook,1 tablespoon Kala jeera - or kalonji,2 cup All Purpose Flour (Maida),2 tablespoons Sunflower Oil, 45, Bengali Recipes, To begin making Bengali Style Kucho Nimki Recipe (Diamond Shaped Salty Snacks), first we start with making the dough.In a big bowl, add flour, salt, kalo jeera and oil.
Now start mixing it, we called it ' mayan'.
This process make nimkis more crunchy and fluffy.
After 5 minutes add water and make a medium dough not very soft or hard.Cover it up and rest it for 20 minutes.Make 2 balls out of that dough, and with the help of rolling pin, flatten it in medium thickness.
Make sure that they are not too thin.
Thick like a tawa paratha would do.
With a knife, cut the flattened dough in diamond shape.Meanwhile, heat oil in a frying pan and then simmer the heat once oil is hot.Fry nimkis on low heat to make it crunchy.
Drain each batch on a paper towel before cooling them fully.Serves hot or store them in an airtight container after it is cooled to room temperature.Serve Bengali Style Kucho Nimki Recipe (Diamond Shaped Salty Snacks) along with Ginger Cardamom Chai (Spice Infused Indian Style Milk Tea)., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/usashis-gmail.com/Kucho_NimkiDiamond_shape_salty_snacks.jpg, 5
Ingredients: turmeric powder,salt,spinach,chaat masala powder,celery,red chilli powder,oil,gram flour

 Crispy Palak Pakora Recipe,  oil - as per use, 1/2 tsp turmeric powder, 150 grams gram flour, 1/2 tsp celery,25 Spinach, salt - as per taste, chaat masala powder - to sprinkle, 1/2 tsp red chilli powder, 40, Indian, To make crispy spinach pakora recipe, prepare all the ingredients first.
In a mixing bowl, add gram flour, turmeric powder, salt, red chili powder.
Add some water and make a thick batter.
Now heat oil in a pan.
After the oil is hot, put the spinach leaves in the batter and coat the spinach well.
Gently put the spinach leaves in the pan and fry till it becomes crisp golden.
Take out a kitchen towel so that it absorbs more oil.
Serve the Crispy Spinach Pakora Recipe with tamarind chutney and coriander mint chutney with evening masala tea., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Swati_Sani/Palak_Pakora.jpg, 8
Ingredients: tomato,basmati rice,coriander (dhania) leaves,black peppercorns,onion,cumin seeds (jeera),green chillies,cardamom (elaichi) podsseeds,raisins,mint leaves (pudina),cloves cloves (laung),water,curd,cashew nuts,bay leaf (tej patta),ghee,saffron strands bit milk,milk,fennel seeds (saunf),ginger garlic paste,cinnamon stick (dalchini),mutton,coriander powder

Malabar Mutton Biryani Recipe, 2 Green Chillies,1 Saffron strands - soaked in bit of milk,1 tablespoon Ginger Garlic Paste,3 Whole Black Peppercorns,3 Tomatoes - chopped,2 tablespoons Ghee - (more to serve),4 Green Chillies,2 cloves Cloves (Laung),1/4 cup Mint Leaves (Pudina),3 Cardamom (Elaichi) Pods/Seeds,5 Cashew nuts,3 Onions - sliced,300 grams Mutton - chopped,60 ml Curd (Dahi / Yogurt),2 inch Cinnamon Stick (Dalchini),1/4 cup Coriander (Dhania) Leaves - chopped,1 tablespoon Coriander Powder (Dhania),2 cups Basmati rice - soaked for 15 minutes and drained,1 teaspoon Cumin seeds (Jeera),4 cups Water,1 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Fennel seeds (Saunf),1 Bay leaf (tej patta),100 ml Milk,15 Raisins, 60, Malabar, To begin making Malabar Mutton Biryani Recipe, prep all the ingredients well.
Once done, take the ingredients for biryani masala in a mixer grinder and grind to a smooth paste with the help of little water.
Also soak basmati rice in water for 10-15 minutes.Heat the ghee in a cast iron or heavy bottomed kadai; Once the ghee is hot but not yet smoking, add the sliced onions and saute till golden brown in colour and caramelized.
You can take these onions out and add them at the end of the recipe for a nice texture.Now into the same pan, add the sliced tomatoes and saute well till mushy.Once the tomatoes are mushy, add in ginger garlic paste, curd and freshly ground biryani masala paste, cardamom, turmeric powder, and coriander powder and saute a bit till the raw smell of ginger garlic paste goes away.
Add the mutton pieces and cook well with lid closed.Melt the ghee in a biryani pot and add in the remaining spices- green chillies, mint, coriander leaves, cashew nuts, raisins, bay leaves and saute till brown in colour.Add milk, curd, and water.
Wait till it comes to a boil and then add rice.
Add salt to taste.
Lower the heat, cover the pan with a lid and continue to cook for 15 minutes or till teh rice is done.Take another biryani pot, place half the rice into it.
Now layer the cooked flavourful mutton on the top of the rice.
Add the remaining rice on top of the mutton.
Spread the contents of the pan to make an even layer.
Make random holes through the rice with a spoon and pour into each a little saffron milk.Place a few spoons of ghee, caramelized onion, cashew nuts and raisins on the surface and cover tightly.
Serve the biryani hot.Serve Malabar Mutton Biryani Recipe along with Biriyani Chammanthi Recipe (Green Chutney Recipe) and Masala Chaas Recipe (Indian Spiced Buttermilk)., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/garimasgautam-gmail.com/Malabar_Mutton_Biryani.jpg, 23
Ingredients: baking powder,salt,chocolate bar,flax seed powder (flax meal),water,sugar,vanilla,cocoa powder,flour (maida),butter

Eggless Fudgy Chocolate Chunk Brownie Recipe, 1/2 cup Butter,1 cup Chocolate Bar - chopped to chunks,2 tablespoons Flax seed powder (flax meal),6 tablespoons Chilled water,1/2 cup Cocoa Powder,1/4 teaspoon Salt,1 teaspoon Vanilla Extract,3/4 cup All Purpose Flour (Maida),1/4 teaspoon Baking powder,1/2 cup Sugar, 60, Continental, To begin making the Fudgy Chocolate Chunk Brownie Recipe, preheat the oven to 180C and grease and dust a square baking dish.
Keep it aside.To make the Flax meal egg replacer If your recipe asks for 2 eggs, measure 2 tablespoons of flax meal along with 6 tablespoons of water.
Stir well and let the mixture rest for about 15 minutes.
This process of resting helps the flax meal mixture develop a gelatinous consistency similar to eggs.To Make the Batter In a large mixing bowl.
sift the flour, cocoa powder, baking powder and salt.
Keep it aside.In another bowl or the bowl of the stand mixer, beat the butter and sugar until light and fluffy.
Add the flax meal egg replacer and beat until light and fluffy.
Gradually beat in the vanilla extract, the flour mixture and beat until all the ingredients have come together.
Don't over beat at this stage.Once done, fold in the chocolate chunks and pour the Fudgy Chocolate Chunk Brownie Batter into the prepared cake pan.
Bake the chocolate chunk brownie for 25 mins or until a tester inserted inside comes out clean with cooked crumbs sticking to it.
The cake should not be raw and its ok to have crumbs sticking to the tester.Once done, remove the Fudgy Chocolate Chunk Brownie from the oven and allow it to cool a bit.
Cut the Fudgy Chocolate Chunk Brownie into squares and serve warm along with vanilla ice cream or as it is.Serve the Fudgy Brownie Recipe with Chocolate Chunks along with a glass of Oreo Milkshake Recipe or just serve it plain with a scoop of Icecream to make a nice comforting dessert., https://www.archanaskitchen.com/images/archanaskitchen/Dessert_Cakes/Fudgy_Chocolate_Chunk_Brownie_Recipe_With_Egg_Free_Eggless_Option-1.jpg, 10
Ingredients: salt,ghee,ajwain (carom seeds),red chilli powder,cloves garlic,gram flour (besan),curd,coriander (dhania) leaves,dry red chilli,cinnamon stick (dalchini),cumin seeds (jeera),turmeric powder,green chillies

Marwadi Gatte Ki Kadhi Recipe - Gram Flour Dumpling In Yogurt Curry, 1 cup Curd (Dahi / Yogurt),2 Green Chillies,1/2 teaspoon Turmeric powder (Haldi),4 cloves Garlic,1 Dry Red Chilli,Salt - to taste,1 inch Cinnamon Stick (Dalchini),1 teaspoon Ghee,1/2 cup Gram flour (besan),1 tablespoon Curd (Dahi / Yogurt),1/2 teaspoon Ajwain (Carom seeds),1/2 teaspoon Cumin seeds (Jeera),2 tablespoon Gram flour (besan),1 sprig Coriander (Dhania) Leaves - finely chopped,1/2 teaspoon Red Chilli powder, 55, Rajasthani, To begin making the Marwadi Gatte Ki Kadhi Recipe (Gram Flour Dumpling In Yogurt Curry Recipe), we will first make the gatte.In a mixing bowl, combine all the ingredients for the gatte including gram flour, red chilli powder, ajwain, curd, salt and knead to make a stiff dough.
Add a little water if required.Divide the gatte mixture into 8 to 10 small portions, and shape into a small cylindrical roll.
Keep it aside.The next step is to cook the gatte.Heat water in the saucepan and bring it to a roaring boil.
Place the gatte in the boiling water and allow it to cook for about 7 to 8 minutes.You will notice the gatte rising to the top.
After 7 to 8 minutes, drain the gatte from the water and keep aside.In a small pestle and motor, pound the garlic and green chilies to make a coarse paste.The next step is to make the kadhi.
In a large saucepan, whisk the yogurt along with the gram flour in a mixing bowl.
Add 2 cups of water to make a smooth batter.
Add the coarse paste and turmeric powder.Place the saucepan over high heat, add the kadhi mixture into it and bring the kadhi to a boil.
Keep whisking while the kadhi boils to bring the mixture to a homogeneous consistency.Once the kadhi thickens, turn the heat to low, add the gatte and allow it to simmer for another 5 minutes.While the Gatte ki Kadhi is simmering, we will proceed to make the tadka.
Heat ghee over medium heat in a tadka pan, add the cumin seeds, red chili, and cinnamon and saute for a few seconds.Add the tadka to the Gatte ki Kadhi, stir in the coriander leaves and serve.Serve the Gatte Ki Kadhi Recipe along with Gehun Ki Bikaneri Khichdi, Bajri Ki Roti and Bharwa Bhindi for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/oct-5/Marwadi_Gatte_Ki_Kadhi_Recipe-3.jpg, 13
Ingredients: salt,wheat flour,asafoetida (hing),red chilli powder,cumin seeds (jeera),butter,sunflower oil

Whole Wheat Flour Chakli Recipe, Sunflower Oil - for deep frying,Salt - to taste,2 teaspoon Butter,1 teaspoon Red Chilli powder,1/2 teaspoon Asafoetida (hing),1 cup Whole Wheat Flour,1/2 teaspoon Cumin seeds (Jeera), 70, South Indian Recipes, To begin with Whole Wheat Flour Chakli, put the wheat flour in a muslin cloth, tie it and steam it in an idli pan.After about 8-10 mins switch off the pan, open the cloth and transfer to a plate.
Big cake pieces of flour will be formed, so you can break it all with your hand.Sieve the cooked flour and add red chili powder, jeera, hing powder, butter, salt and mix everything well.Once it is mixed properly, add water and make a non-sticky dough.Heat a kadai with oil on medium flame.
Fill the chakli presser with the prepared dough and press it on paper or back of ladle.Fry them in hot oil in a deep fry pan until it changes its colour.
Repeat the same process for the reaming chaklis.Cool and store it in an air-tight container.Serve Whole Wheat Flour Chakli with Masala Chai or a hot cup of coffee., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Babitha_Costa/Wheat_Flour_chakli.jpg, 7
Ingredients: tomato,salt,mango grated,arhar dal (split toor dal),ghee tadka,red chilli powder,cloves garlic,dry red chillies,curry leaves curry leaves,onion,turmeric powder,green chillies

Raw Mango Dal Fry Recipe, 2 Tablespoon Mango (Raw) - Grated,1/2 teaspoon Turmeric powder (Haldi),4 cloves Garlic - minced,Salt - to taste,1 teaspoon Ghee - for tadka,1 sprig Curry leaves - Curry Leaves,1 Cup Arhar dal (Split Toor Dal),1 Onion - chopped,2 Dry Red Chillies,1 Tomato - chopped,1/2 teaspoon Red Chilli powder,2 Green Chillies - Slit, 40, North Indian Recipes, To begin making Raw Mango Dal Fry Recipe, prep all the ingredients first.Into the pressure cooker, add the dal, salt red chilli powder, turmeric powder, slit green chilli, tomato and grated raw mango into the cooker.
Add 2 cups of water and pressure cook for 3 to 4 whistles until the dal is cooked.Once done, allow the pressure to release naturally.Open the cooker and use a wooden ladle to make the Raw Mango Dal Fry mushy.
Keep it aside.Heat ghee in a kadai/wok and add whole red chillies into it.
Add the diced onions and cook them till they become translucent in colour.Once onions are ready then add minced garlic and curry leaves and saute them for at least 1 minute.Now add the cooked Raw Mango Dal Fry into the pan and let it cook for 5-7 minutes.
Add more water if you feel that dal has become too thick.
Adjust salt as per your taste.Serve Raw Mango Dal Fry Recipe along with Curried Tofu Kebab Recipe, Aloo Bhindi Ki Sabzi Recipe (Spicy Potatoes and Lady's Finger Stir Fry), Phulka, and steamed rice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/garimasgautam-gmail.com/Mango_Dal_Fry.jpg, 12
Ingredients: basmati rice,dry fruits,ghee,milk,sugar

KhiraSaku ( Odiya Style Rice Pan Cake) Recipe, 1/2 cup Basmati rice,2 tablespoon Dry Fruits - chopped,Ghee - as required,2 cups Milk,1/2 cup Sugar, 235, Oriya Recipes, To begin with KhiraSaku ( Odiya Style Rice Pan Cake) Recipe, it is important to soak rice for 3 hours before you proceed with the recipe.After soaking the rice for 3 hours, grind the rice into smooth paste by adding a little water to it.Now in a pan boil the milk, as it boils ass sugar and chopped dry fruits.For the next step to the milk add the rice batter and keep stirring it.On the other side heat a nonstick pan and add some ghee to it, now pour the batter into the pan and let it cook for by covering the pan with a lid on low flame.When the saku turns golden brown from edges remove it from the pan and see to that it doesn't get burnt.Now serve your KhiraSaku ( Odiya Style Rice Pan Cake) Recipe on a serving plate to you beloved ones.If you wish to give more sweetness you can drizzle honey on top or add some ice cream and have them., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/roshni/Khirasaku_Recipe_Oriya_Style_Rice_Pancake-1.jpg, 5
Ingredients: salt,bay leaves (tej patta),dagad phool (pathar phoolblack st flower),asafoetida (hing),coconut,ajwain (carom seeds),methi leaves (fenugreek leaves),red chilli powder,black peppercorns,nagkesarcassia buds,coriander (dhania) seeds,cinnamon stick (dalchini),cumin seeds (jeera),sesame seeds (til seeds),poppy seeds,dried turmeric,cloves (laung),sunflower oil

Maharashtrian Goda Masala Powder Recipe, 20 grams Dried turmeric,10 grams Bay leaves (tej patta),10 grams Dagad phool (/pathar phool/black stone flower),5-6 tablespoons Sunflower Oil,10 grams Cloves (Laung),100 grams Sesame seeds (Til seeds),10 grams Cinnamon Stick (Dalchini),125 grams Dessicated Coconut,125 grams Red Chilli powder,10 grams Poppy seeds,3-4 tablespoons Salt,10 grams Asafoetida (hing),100 grams Cumin seeds (Jeera),500 grams Coriander (Dhania) Seeds,10 grams Whole Black Peppercorns,10 grams Nagkesar/cassia buds,10 grams Ajwain (Carom seeds),10 grams Methi Leaves (Fenugreek Leaves), 300, Maharashtrian Recipes, To begin making the Goda Masala Recipe, first place a large pan/wok/kadai on a medium heat to roast all the ingredients.
When the kadai is moderately hot, with the heat on medium, gently and separately roast the ingredients listed under ‘To be roasted dry’ until they are fragrant and lightly browned.
Take care to keep the heat consistent and moderate so as not to burn any of the ingredients.When each of the ingredients is roasted till aromatic, remove it in a separate container/wide plate and place it aside to cool.Once that is done, proceed to roast the ingredients under “To be roasted in a little oil”.
Drizzle very little oil into the warm kadai and once again gently and separately roast the ingredients listed one by one.
You can club a few spices together such as the cloves, peppercorn, nagkesar etc.Take them out in containers/wide plates and set them aside to cool.Next, in a mixer-grinder, grind all the the dry roasted spices together in a batch.
Then grind all the ingredients roasted in oil together in another batch.Ina large wide pan, mix the two batches of ground spices together.
Using a large spoon fold the mixture repeatedly so that the spices are uniformly blended.Next, add in the chilli powder and salt.
If using turmeric powder add that too at this stage.
Mix well once again.If you wish, you can once again place the mixed spices in the grinder and pulse once more to ensure perfect blend.Empty the mixture into an airtight container and use it when making Maharashtrian Masale Baath, Dal Vangi and Moong Sprouts Usal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Goda_Masala.jpg, 18