anandhuvasudev/southindiandish huggingface dataset:
Ingredients: cumin powder (jeera),coriander (dhania) leaves,asafoetida (hing),ajwain (carom seeds),cumin seeds (jeera),turmeric powder,green chillies,sunflower oil,salt,raisins,dry red chillies,garam masala powder,khoya (mawa),coconut,mustard seeds,red chilli powder,curd,cashew nuts,bay leaf (tej patta),gram flour (besan),coriander powder

Rajasthani Govind Gatta Curry Recipe, 1/4 teaspoon Ajwain (Carom seeds),Coriander (Dhania) Leaves - For garnish,1/2 teaspoon Asafoetida (hing),2 tablespoon Sunflower Oil,1/2 teaspoon Cumin powder (Jeera),10 Raisins,Salt - to taste,1/2 cup Curd (Dahi / Yogurt) - whisked,1/4 cup Khoya (Mawa) - grated,1/2 teaspoon Cumin seeds (Jeera),1/2 teaspoon Mustard seeds,1-1/2 cups Gram flour (besan),2 tablespoons Gram flour (besan),1 tablespoon Sunflower Oil,1/2 cup Khoya (Mawa) - grated/crumbled,1/2 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),1 tablespoon Coriander Powder (Dhania),3 Dry Red Chillies,1 tablespoon Curd (Dahi / Yogurt) - to keep the dough moist,1/2 teaspoon Garam masala powder,2 tablespoons Dessicated Coconut,2 Green Chillies - chopped (optional),1 Bay leaf (tej patta),5 Cashew nuts - chopped, 60, Rajasthani, To begin making Rajasthani Govind Gatta Curry Recipe, in a large mixing bowl - add besan, curd, red chilli powder, turmeric, salt, carom seeds, oil and mix them well to form a dry crumble.In a separate bowl, mix mawa, green chillies (optional), salt, chopped cashews, raisins and keep it aside.Now add a little water to the dry besan mix and knead to make a firm dough.Divide the dough to equal balls, take a ball and make a disc.Take 1 tsp of filling and place in the center of the disc, fold in to cover from all sides and then roll to shape into a ball.
Do the same for rest of the dough and filling and keep aside.
Heat enough water in a pan and bring it to boil.Carefully drop the prepared gattas in the boiling water and cook them well for 10-15 mins till you prick a toothpick, it should come out clean.Strain the gattas and reuse the water to use in the gravy.For making the curry, heat oil in a wok and add cumin seeds, mustard seeds, rey red chilies, bay leaf and asafoetida and wait till they splutter.After they splutter add besan, mawa and saute them  well till the raw smell goes off.Now add red chilli powder , cumin powder, turmeric, coriander powder, garam masala powder, salt and the restored water and bring it to boil.Now add the gattas and cook them well for few minutes.Whisk the curd well and add in the wok carefully.
Stir them well and cook the gravy for few minutes till the oil float on the gravy.Turn off the flames and garnish with fresh chopped coriander and serve Rajasthani Govind Gatta Curry Recipe with Garlic Naan Without Yeast Recipe and Bharma Baingan Aur Pyaaz Ki Sabzi Recipe (Spicy Stuffed Brinjals With Onions)., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaheen_ali/Govind_Gatta_Curry_.jpg, 21
Ingredients: salt,cumin powder (jeera),tamarind water,mustard seeds,fennel seeds (saunf),red chilli powder,cloves garlic,water,curry leaves,fennel powder,dry red chillies,cumin seeds (jeera),shark fish (with skin,coriander powder,turmeric powder,sunflower oil

Chettinad Sura Meen Kuzhambu Recipe (Shark Fish Curry), 1 teaspoon Turmeric powder (Haldi),Salt - as required,15 Shallots - chopped,5 cloves Garlic - chopped,1/2 teaspoon Fennel seeds (Saunf),1/2 teaspoon Mustard seeds,3 Dry Red Chillies,1-1/2 cups Water,1 teaspoon Fennel Powder,1 teaspoon Cumin powder (Jeera) - roasted,500 grams Shark fish - (with skin,1 sprig Curry leaves,1/4 cup Tamarind Water,1/2 teaspoon Cumin seeds (Jeera),3 tablespoons Coriander Powder (Dhania),2 teaspoons Red Chilli powder,Sunflower Oil - as required, 60, Chettinad, To begin making the Chettinad Sura Meen Kuzhambu recipe, clean and wash the fish pieces and marinate with turmeric and keep aside.Heat oil in a wok/kadai and when the oil is hot add fennel seeds, curry leaves, dry red chilli, cumin and mustard seeds and wait till they splutter.Now add chopped shallots and chopped garlic cloves.
Saute until onions are transparent and pale.Mix red chilli powder, coriander powder, cumin powder and fennel powder to the tamarind water and stir well until smooth.
Add this to the wok and mix well.Add 1-1/2 cups of water, season with salt and bring the curry to boil.When the curry starts boiling, cover with lid and simmer curry for 5 to 6 minutes.Now add the shark fish pieces to the curry and stir gently and cook for another 5 minutes or until fish pieces are tender and oil floats on top of gravy.Turn off the heat and serve hot.
Serve Chettinad Sura Meen Kuzhambu along with Steamed Rice and Kachumber Salad for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/CHETTINAD_SURA_MEEN_KUZHAMBU__SHARK_FISH_CURRY.jpg, 16
Ingredients: salt,parangikai pumpkin,mustard seeds,jaggery,red chilli powder,water,ginger garlic paste,curry leaves,onion,cumin seeds (jeera),tamarind paste,coriander powder,turmeric powder,green chillies,sunflower oil

Tangy Tamarind Pumpkin Curry Recipe, 1 tablespoon Red Chilli powder,1 tablespoon Coriander Powder (Dhania),1 tablespoon Tamarind Paste,Salt - to taste,1/2 tablespoon Jaggery,2 Green Chillies - finely chopped,1 Onion - finely chopped,2 cups Kaddu (Parangikai/ Pumpkin) - cut into cubed,1 cup Water,1 tablespoon Sunflower Oil,1 tablespoon Ginger Garlic Paste,1 tablespoon Turmeric powder (Haldi),1/4 tablespoon Cumin seeds (Jeera),1 tablespoon Mustard seeds,1 sprig Curry leaves, 50, Indian, To prepare Tangy Tamarind Pumpkin Curry Recipe, heat oil in a deep pan.
Add mustard seeds, cumin seeds and let it splutter.Add chopped onion, ginger garlic paste, green chillies, curry leaves and saute it till onion turns golden in colour.Add red chilli powder, coriander powder and turmeric powder.
Mix everything well for a minute and add pumpkin.Sprinkle salt over pumpkin and add water.
Cover the lid and cook it 3-4 minutes.After 3-4 minutes, check if pumpkin is properly cooked or not if it is not, then let it cook for another minute.If it is cooked then add tamarind paste, you can mix tamarind paste in a bowl with little water and add it to the pumpkin curry.Add jaggery, cook uncovered for 1-2 minutes more and make sure that all the water is absorbed.Serve Tangy Tamarind Pumpkin Curry Recipe with chapati, Spicy yogurt chapatior paratha., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Tangy_Tamarind_Pumpkin_Curry.jpg, 15
Ingredients: tomato,pav bhaji masala,salt,pizza base wheat pizza,green peas (matar),red chilli powder,banana,water,mozzarella cheese,coriander (dhania) leaves,onion,cumin seeds (jeera),lemon,green bell pepper (capsicum),coriander powder,turmeric powder,green chillies,butter,sunflower oil

Pav Bhaji Pizza Recipe, 1/2 teaspoon Turmeric powder (Haldi),Sunflower Oil - as required,Water - as required,2 sprig Coriander (Dhania) Leaves - for garnish,Salt - to taste,6 Raw Banana,1/2 teaspoon Coriander Powder (Dhania),1 teaspoon Lemon juice,1 teaspoon Red Chilli powder,1 tablespoon Cumin seeds (Jeera),1 Pizza base - or whole wheat pizza,2 Green Chillies - finely chopped,1 Onion - finely chopped,1/2 cup Mozzarella cheese - grated,1/2 cup Green peas (Matar) - steamed,2 Tomatoes - finely chopped,50 grams Butter,2 tablespoon Pav bhaji masala,1 Green Bell Pepper (Capsicum) - finely chopped, 75, Fusion, To begin making the Pav Bhaji Pizza recipe, wash and boil the raw banana.
Add the raw bananas in a pressure cooker with required water.Cook for 2 to 3 whistles.
Let the pressure release naturally.
Once cooked, peel the skin and grate it.
Keep it aside.Heat some oil in a heavy bottomed pan.
Add cumin seeds and saute for about 10 seconds.Next, add onions and cook till they turn soft and translucent.
Add green chillies, capsicum, tomatoes and cook them for about 10 to 12 minutes or till the capsicum becomes soft.Next, add steamed peas, red chilli powder, turmeric powder, coriander powder, pav bhaji masala, salt as required and mix well.
Let it cook for about 2 minutes.Once done add the grated raw banana.
With the help of potato masher, mash the vegetables and cook for another 10 minutes.Once the vegetables are cooked turn of the heat and add lemon juice and allow the Pav Bhaji masala to cool.For the Pizza, take a pizza base and apply butter on it.
Toast the pizza base in the skillet until crisp and browned.Once the pizza based is crisped, evenly spread the prepared bhaji over the pizza.
Sprinkle the finely chopped onions and grated mozzarella cheese.Keep it in the preheated oven at 180°C for 12-15 minutes until the cheese melts and you see it bubbling.
Remove the Pav Bhaji Pizza from the oven and serve.Serve the Pav Bhaji Pizza along with a Indian Style Masala Macaroni for a weekend dinner.
You can also serve No Churn Strawberry Ice cream after your delicious meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shraddha_Jain/PavBhajii_Pizza.jpg, 19
Ingredients: salt,wheat flour,mozzarella cheese,virgin olive oil,dry yeast,carrot,red chilli flakes,sugar,thyme leaves,green bell pepper (capsicum),dried oregano

Whole Wheat Stuffed Breadsticks Recipe, 1 teaspoon Sugar,1 teaspoon Active dry yeast,1 tablespoon Extra Virgin Olive Oil,1 teaspoon Dried Thyme Leaves,1 teaspoon Red Chilli flakes,1 teaspoon Dried oregano,1/2 cup Mozzarella cheese - grated,2 Carrots (Gajjar) - finely chopped,2 cups Whole Wheat Flour,1 Green Bell Pepper (Capsicum) - finely chopped,1 teaspoon Salt, 85, Continental, To begin making the Whole Wheat Stuffed Bread Sticks Recipe, first we will make the dough and set it to rise.In a large mixing bowl, add the yeast, flour, salt, sugar and mix well.
Add little water at a time and combine to make a smooth dough.Add the oil over  the whole wheat flour bread dough and knead for another 5 minutes, until soft and smooth.
Cover the bread dough and set aside for a couple of hours to rise.While the dough is rising, prepare the filling.
Heat oil in a heavy bottomed pan; add the capsicum and carrots, sprinkle some salt and roast the vegetables until cooked through.
Once done, stir in the italian herbs, chili flakes and keep aside.After a couple of hours once the dough has risen, smash it dough and knead for a few seconds.
Preheat the oven at 180 C.Dust the working surface with flour and roll the dough into an oval shape.
Spread the roasted vegetable mixture and the mozzarella cheese on one half of the bread.
Fold the other half over the seal the edges of the bread by pinching it.Make slits on the top of the bread, such that there is a gap and you can cut them into sticks at these slits once baked.
Brush the whole wheat stuffed bread with oil on the top.Place the whole wheat stuffed bread over a greased baking sheet and bake in the oven for 25 to 35 minutes until golden brown and crisp.Once the stuffed bread is done, remove from them oven and allow it to rest for a couple of minutes before serving.
Cut the breads into sticks and serve.Serve the Whole Wheat Stuffed Bread Sticks along with a Creamy Radish Soup Recipe With Sweet Potato and Asian Watermelon Salad Recipe to make a complete meal for dinner or a party.
, https://www.archanaskitchen.com/images/archanaskitchen/World_Appetizers/Whole_Wheat_Stuffed_Bread_Sticks_Recipe-1.jpg, 11
Ingredients: tomato,bitter gourd,cardamom powder,ginger,cumin,kashmiri red chilli powder,turmeric powder,pomegranate powder,curd,onion,coriander powder,coriander powdertake salt oil,cloves garlic finely,green chillies

 Sindhi Karela Bhaji Recipe,  1/2 tsp cardamom powder,2 bitter gourd - cut it round, 1 tsp Kashmiri red chilli powder, 2 tsp coriander powder, as per taste, 2 green chillies - finely chopped, 1/2 tsp turmeric powder, 1 tsp pomegranate powder, 5 cloves garlic - Finely chop, 1 tsp cumin, coriander powder - finely chopped Take salt - 1 tbsp oil, 2 tomatoes - finely chopped, 1 inch ginger - finely chopped, 1/4 cup curd, 2 onions - thin and straight cut, 40, Sindhi, To make Sindhi Karela Bhaji recipe, first of all add 2 tablespoons water, salt and mix with bitter gourd in a pressure cooker.
Close the cooker and cook till 2 cities come.
Turn off the gas.
Take out the pressure Keep the cooker under cold water, which will drain all its pressure.
Open the cooker and take out the bitter gourd and keep it separately.
Now heat oil in a pan.
Add cumin seeds and let it splutter.
After the cumin seeds crackle, add garlic, green chilies and cook for 30 seconds.
Now add onions and cook to brown it.
After the onion turns brown, add tomatoes and cook till they become soft.
After the tomatoes are soft, add turmeric powder, Kashmiri red chilli powder, coriander powder, cardamom powder, pomegranate, salt and mix well.
Cook for 2 to 3 minutes.
Now add curd and keep stirring.
After 2 minutes add bitter gourd to it, add some water, cover the pan and let it cook for 5 minutes.
Turn off the gas after 5 minutes and garnish with green coriander.
Serve.
Serve Sindhi Karela Bhaji Recipe along with Dal Palak, Phulka and Khamang Cucumber for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Sindhi_Karela_Bhaji_Recipe_27_1600.jpg, 14
Ingredients: tomato,salt,black pepper powder ground,red wine vinaigrette,mozzarella cheese,virgin olive oil,basil leaves

Insalata Caprese Salad Recipe, 3 tablespoons Extra Virgin Olive Oil,50 grams Basil leaves - fresh,3 tablespoons Red Wine Vinaigrette,Salt - to taste,4 Tomatoes - sliced 1/4 inch thick,Black pepper powder - freshly ground,400 grams Mozzarella cheese - sliced 1/4 inch thick, 20, Italian Recipes, To begin making the Insalata Caprese Salad Recipe, we will first prepare and slice the tomatoes and cheese for the salad.We will next arrange the tomatoes and mozzarella on a large serving platter.Overlap the tomatoes mozzarella and basil.
Sprinkle the salt and the coarsely ground black pepper.Drizzle the olive oil and red wine vinaigrette.Serve the Insalata Caprese Salad fresh as an appetizer along with Crispy Eggless Bread Pinwheels Recipe and Orange Mocktail Recipe to begin your Italian Meal., https://www.archanaskitchen.com/images/archanaskitchen/World_Salads/caprese_salad_with_grape_tomatoes_mozzarella_and_basil-1.jpg, 7
Ingredients: cashew nuts,yellow moong dal (split),coconut,ghee,milk,jaggery,cardamom powder (elaichi),coconut milk,chana dal (bengal gram dal)

Lentil Sauce Recipe - Stewed Coconut Milk Sauce, 1/2 cup Jaggery,1-1/2 cups Milk,2 tablespoons Fresh coconut - grated,1/4 cup Yellow Moong Dal (Split) - washed and soaked,1 teaspoon Cardamom Powder (Elaichi),2 tablespoons Ghee,10 Cashew nuts - halved,2 tablespoons Chana dal (Bengal Gram Dal) - washed and soaked,1 cup Coconut milk, 50, Kerala Recipes, To begin making Paruppu Payasam, first heat ghee in a small pan on low heat,  add in the cashew nuts and roast on low heat until golden and crisp.
Turn off the heat and keep aside.In a pressure cooker, combine the washed and drained chana dal and moong dal with 1 cup of water and pressure cook for 4 whistles.
Turn off the heat and allow the pressure to release naturally.
Mash the dals coarsely and keep aside.Once done, transfer the dals to a heavy bottom pan, add in the  milk, coconut milk, coconut, jaggery and cardamom powder.Stir and simmer the dal mixture until the jaggery dissolves and bring the mixture to a brisk boil.
Turn the heat to low immediately and simmer for a few more minutes till the payasam reaches the desired consistency.
Finally add in the roasted cashew nut and transfer the Paruppu Payasam into serving bowls and serve hot or cold.Serve the Paruppu Payasam Recipe Recipe with an Onam Sadhya made of Chickpea Sundal, Cabbage Thoran/Poriyal, Kuruku Kaalan, Sadya Parippu, Steamed Rice and Elai Vadam., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Sweets_Mithai/Paruppu-Payasam-Tamil-New-Year-Festival-Recipe-4062-2.jpg, 9
Ingredients: salt,spinach,virgin olive oil,lemon,pomegranate fruit kernels,cabbage (patta gobi muttaikose),pepper

Cabbage, Spinach, Pomegranate Slaw with Lemon Dressing Recipe, 1 cup Fresh Pomegranate Fruit Kernels,2 Lemon juice,2 tablespoons Extra Virgin Olive Oil,Salt and Pepper - to taste,1 cup Spinach - shredded,1 cup Cabbage (Patta Gobi/ Muttaikose) - shredded, 15, Continental, To begin making the Cabbage, Spinach, Pomegranate Slaw with Lemon Dressing Recipe, we will first whisk in the dressing in a bowl.
Combine lemon juice, olive oil, salt and pepper well and keep aside.Using a fork emulsify the lemon and oil together and add in your fresh vegetables and fruits.Mix well, check for seasonings, if your require anything more you can add and mix again.Serve the Cabbage, Spinach, Pomegranate Slaw with Lemon Dressing Recipe along with Baked Chicken or a Grilled Vegetable Sandwich Recipe With Herb Goat Cheese with a glass of freshly made Carrot Pineapple Orange Juice Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Cabbage_Spinach_Pomegranate_Slaw_with_Lemon_Dressing_Recipe_.jpg, 7
Ingredients: salt,green beans (french beans),ginger,red chilli sauce (or birds eye chilli sauce),rice,cloves garlic,carrot,dry red chilli,soy sauce,vinegar,black pepper powder,green bell pepper (capsicum)

Szechuan Vegetarian Fried Rice, 1 Carrot (Gajjar) - finely chopped,Salt - to taste,1 cup Rice - boiled,2 teaspoon Red Chilli sauce - (or Birds Eye Chili sauce),2 teaspoon Soy sauce,2 cloves Garlic - finely chopped,Black pepper powder - to taste,1 teaspoon Vinegar,1/4 cup Green beans (French Beans) - finely chopped,1 inch Ginger - finely chopped,1 Green Bell Pepper (Capsicum) - finely chopped,2 Dry Red Chilli - sliced, 50, Sichuan, We begin making the Szechuan Vegetable Fried Rice Recipe by prepping all the ingredients needed for the recipe.Boil the rice with 2 cups of water in a pressure cooker for 3 whistles depending on the rice.
Once the pressure is released , keep it aside.
Allow the rice to cool completely.
Using a day old rice also helps.Heat a heavy bottomed pan with oil, add ginger , garlic, and red chillies.
Then you can add the vegetable and saute till the vegetables are cooked.Once done add the sauces along with the cooked rice.
Toss the rice and season it according to your taste.Serve your Szechuan Vegetable Fried Rice hot accompanied by lunch meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/oct-7/Vegetarian_Sichuan_Fried_Rice-1.jpg, 12
Ingredients: salt,drops rose water,saffron strands,water,sugar,cardamom powder (elaichi),ghee,oil,flour (maida),sweet potato

Shakarkandi Ke Gulab Jamun Recipe (Sweet Potato Gulab Jamun), 2 tablespoons All Purpose Flour (Maida),2-3 tablespoons Sugar,4-5 Saffron strands,1/2 teaspoon Cardamom Powder (Elaichi),1 cup Water,2 cups Sweet Potato - mashed,2 cups Ghee - or oil,1 pinch Salt,2 cups Sugar,2-3 drops Rose water, 50, North Indian Recipes, To begin making the Shakarkandi Ke Gulab Jamun recipe, boil sweet potatoes in a pressure cooker, peel and mash them well with fork or with your hands.Collect mashed sweet potatoes in a mixing bowl and add all purpose flour and salt and mix well.
Knead to make a soft and smooth dough.Now pinch a lemon sized ball from the dough, flatten it slightly and add around 1/4 teaspoon of sugar in the centre, close and roll to make a smooth ball.Similarly make 12 to 15 balls from the rest of the dough and keep aside.Meanwhile make the sugar syrup.
Take sugar and water in a kadhai and boil till sugar dissolves.Add rose water and saffron into it and boil for another 4 to 5 minutes.
No need to make 1 string syrup.Collect the syrup in a separate bowl and keep aside.Heat ghee/oil in a wok/kadai and once the oil is hot, simmer the gas and carefully drop in the dough balls.Fry the jamuns till deep golden in colour from all the sides.Collect the fried jamuns and drop them in the sugar syrup and let them soak well.
Serve Shakarkandi Ke Gulab Jamun hot/warm or cold., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/SHAKARKANDI_KE_GULAB_JAMUN__SWEET_POTATO_GULAB_JAMUN.jpg, 10
Ingredients: turmeric powder,salt,tomato,ginger,coriander (dhania) leaves,dry red chilli break,ghee,asafoetida,mustard,amla,mint leaves,black pepper powder,green chillies,cumin seeds

 Amla Rasam Recipe,  1 tomato,6 amla, 1/4 cup green coriander - chopped, 1 teaspoon cumin seeds, 1/4 teaspoon ginger, 2 teaspoons ghee, 2 green chillies, 1/2 teaspoon black pepper powder, asafoetida - a pinch, 1 teaspoon mustard, 1 dry red chili - break, salt - as per taste, 1/4 teaspoon turmeric powder, 10-15 mint leaves, 40, South Indian Recipes, To make the Nellikai Rasam recipe, first of all, pour the amla in a saucepan with 2 cups of water.
Cook on low heat.
After the amla becomes soft, drain the water, turn off the gas and keep it aside.
Now in a mixer grinder, add tomato, ginger, mint, coriander, green chili, cumin, black pepper powder and grind it.
Keep it separately.
Add the cooked amla, 3 cups of water, turmeric powder in a pan and allow it to boil on low heat.
After boiling, add ground spices, salt and mix.
Let it boil After that turn off the gas and keep it aside.
Now heat the ghee in a tempering pan for tempering.
Add mustard seeds and let it splutter.
After this add dry red chillies, asafoetida and cook for 15 seconds.
Add this tempering to the rasam and serve.
Serve Nellikai Rasam with Thoran of Carrot and Beans, Rice and Keerai Sambar., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Uma_Raghuraman/Nellikai_Rasam__Whole_Gooseberry_Rasam_.jpg, 14
Ingredients: tomato,onion,cumin seeds (jeera),black pepper powder,iceberg lettuce lettuce,green chillies,salt,cardamom (elaichi) podsseeds,soy sauce,garam masala powder,rice,sugar,ginger,red yellow green bell peppers (capsicum) ( each),bay leaf (tej patta),paneer,ghee,green peas (matar),ginger garlic paste,tomato ketchup,cinnamon stick (dalchini),vinegar,cloves (laung)

Paneer Shashlik Sizzler Recipe, 1 Tomato - diced,100 grams Paneer (Homemade Cottage Cheese),1 tablespoon Tomato Ketchup,1 tablespoon Ghee,2 Onions - diced,2 Cardamom (Elaichi) Pods/Seeds - crushed,1 tablespoon Sugar,Iceberg lettuce - Lettuce,Onion - sliced to circles and grilled,Salt - to taste,1 teaspoon Soy sauce,1/2 teaspoon Ginger Garlic Paste,1/2 teaspoon Vinegar,1 cup Cooked rice,1/2 inch Cinnamon Stick (Dalchini),Green Chillies - slit,1/2 Bay leaf (tej patta) - torn,1 cup Green peas (Matar) - steamed,1 teaspoon Ginger - grated,3 Red Yellow and Green Bell Peppers (Capsicum) - (one each),2 Cloves (Laung),1 teaspoon Cumin seeds (Jeera),Tomatoes - sliced and grilled,1/2 teaspoon Garam masala powder,1 teaspoon Black pepper powder, 40, Continental, To begin making Paneer Shashlik Sizzler Recipe,we will prepare the shashlik first.Take a bowl and add sugar, pepper powder, vinegar, soy sauce, garam masala powder, tomato ketchup and salt.
Take a whisk and mix all ingredients well.Add diced onions, bell peppers, paneer, tomatoes, mix and rest for an hour.Once they have marinated for an hour, take a skewer and skew all vegetables one after one, alternating with your pattern.Put in on hot grill pan, drizzle a little oil and cook on low medium flame till all sides are done.
Take care not to burn veggies or paneer.Peas PulaoTo prepare peas pulao, in a kadai, heat a little ghee and sizzle cumin seeds.
Once the cumin seeds have sizzled add bay leaf, cardamom, clove, cinnamon and saute till aromatic.Next add the green chillies peas and salt to taste .
Cook covered for a minute.Add cooked rice and stir carefully until the flavours blend into rice.
Check for salt and adjust.Switch off flame.Arranging the Paneer Shashlik Sizzler sizzler Take a sizzler plate (cast iron) and add few drops of oil all over.
Heat the sizzler plate for 15 minutes in an oven or on the flame.Line it with cabbage or lettuce leaves.Place flavored peas pulao on it.On the sides place the grilled onions and tomatoes.
Serve Paneer Shashlik sizzler with Masala Soda Shikanji  and Rajma Cutlet for your next party.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/PANEER_SHASHLIK_SIZZLER.jpg, 23