anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,ginger,kashmiri red chilli powder,coconut,mustard seeds,green peas (matar),water,cloves garlic,curry leaves,dry red chillies,onion,cumin seeds (jeera),corn cob,turmeric powder,coriander seeds,garam masala powder,sunflower oil

Corn And Peas Curry Recipe, 1 teaspoon Kashmiri Red Chilli Powder,2 Corn Cob - cut into 1 inch pieces,Water - as required,2 teaspoons Cumin seeds (Jeera),2 teaspoons Sunflower Oil,2 tablespoons Fresh coconut - grated,Salt - to taste,2 sprig Curry leaves,1 teaspoon Garam masala powder,1 teaspoon Mustard seeds,1 inch Ginger,1 teaspoon Coriander seeds,2 Onions - sliced,1/4 teaspoon Turmeric powder (Haldi),1/2 cup Homemade tomato puree,1/4 cup Green peas (Matar),5 Dry Red Chillies,6 cloves Garlic, 55, Indian, To begin making the Corn and Peas Curry Recipe, we will first cook the corn on the cob.
Into a pressure cooker, add the cut corn along with salt and water, pressure cook for 2 whistles.
Turn off the heat and allow the pressure to release naturally.
Once done open the cooker, drain off the excess water and keep the corn aside.
The next step is to make the gravy for the Corn and Peas Curry.Heat a skillet on medium flame, dry roast the cumin seeds, coriander seeds and dry red chillies until fragrant this will take about 3-5 minutes.
Transfer the dry roasted whole spices into a mixer jar.
Next in the same pan, add some oil and heat on medium flame, to this add the garlic cloves, ginger and onions.
Saute these for about 5-7 minutes until the onions turns soft and lightly brown.
Once done,stir in the grated coconut and saute for a minute.Mix well and turn off the heat.
Allow the mixture to cool and add it to the mixer jar that has the whole spices.
Grind everything into a smooth paste using some water and set aside.
Heat a kadai with oil on medium flame, to this add mustard seeds, and curry leaves and allow it to crackle.
Next add the tomato puree and bring it to a single boil.
Once it comes to a boil, add the freshly ground spice-onion paste mixture, and mix well to combine.
Now add the turmeric powder, garam masala and kashmiri red chilli powder and mix well.
At this stage add the boiled corn, into the gravy, adjust the consistency of the Corn and Peas Curry by adding the required amount of water.
Add the peas, cover and bring the Corn and Peas Curry to a brisk boil.
Check the salt and spices at this stage and adjust the taste accordingly.
Once done, turn off the heat, transfer the Corn and Peas Curry Recipe to a bowl and serve hot.
Serve Corn and Peas Curry Recipe along with Jeera Rice Recipe, Lachedar Kakdi Pyaz Kachumber Recipe - Onion Cucumber Salad and finish the meal with Paan Matka Kulfi Recipe as dessert.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Sweet_On_The_Cob_Corn_Peas_Curry_Recipe_Bhutte_Matar_Ki_Sabzi_8_1600.jpg, 18
Ingredients: salt,cumin powder (jeera),tortillas ( size),black peppercorns,red chilli flakes,iceberg lettuce,cloves garlic,avocado bite just before,coriander (dhania) leaves,tomato salsa,lemon,cheddar cheese,onion,rajma (large kidney beans),button mushrooms,sunflower oil

Refried Beans and Mushroom Tostada Recipe, 1/2 teaspoon Red Chilli flakes,4 cloves Garlic - minced,1 teaspoon Cumin powder (Jeera),2 sprig Coriander (Dhania) Leaves - chopped,Salt - to taste,2 Avocado - sliced or cut into bite sized chunks just before serving,1 teaspoon Whole Black Peppercorns - freshly crushed,2 teaspoon Red Chilli flakes,1 Onion - chopped,1/2 cup Cheddar cheese - shredded,1 teaspoon Red Chilli flakes,2 teaspoon Lemon - juice,20 Button mushrooms - cleaned and sliced,1 cup Tomato Salsa,1 tablespoon Sunflower Oil,2 tablespoon Sunflower Oil - for cooking,3 cloves Garlic,5 Iceberg lettuce - shredded,1 1/2 Cups Rajma (Large Kidney Beans) - cooked,8 Tortillas - (about 6 inches in size), 65, Mexican, To begin making the Refried Beans and Mushroom Tostada Recipe first make the re-fried beans.
Place a heavy bottom pan on the heat, warm some butter and add the onion, garlic and sauté for a minute until softened.Add the cooked beans and roughly mash them with the back of the spoon.
Add salt, cumin powder, red chilli flakes and mix.Add a little water (or reserved liquid from cooking the beans) mix well and take off the heat.Sprinkle coriander and set aside to be used later.Prepare the sautéed mushrooms by first warming oil in a pan.
Add the onion and garlic and sauté for 1-2 minutes and then add the mushrooms.Toss for 2-3 minutes until the mushrooms are lightly browned.
Add the salt, taco seasoning and chilli flakes.
Mix well and take off the heat and set aside to be used later.Next, shallow fry the tortillas in a shallow, wide pan laced with a few spoons of oil or bake them at 180 degree C for 7-8 minutes, until crisp.Cool them completely.Prepare the Avocados by chopping them up, sprinkling some salt and pepper and lime juice on them.
Toss together and set aside.To assemble the tostadas, spread 1-2 tablespoons of the re-fried beans on the crisp Tostada.
Top this with the sauteed Mushrooms and then with the salsa.Add a few chunks of the Avocados and top them with shredded lettuce.Garnish with shredded cheese and squeeze some lime juice.
Serve immediately.Serve Refried beans and Mushroom Tostadas as an appetizer amongst the other like Homemade Loaded Chicken Nachos Recipe, followed by a main course of Spicy Mexican Layered Chilli Rice Recipe and serve Tres Leches Recipe as dessert., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Refried_beans_and_Mushroom_Tostadas.jpg, 16
Ingredients: salt,ginger,eggs,paneer,fennel seeds (saunf),cloves garlic,rajma (large kidney beans) pressure,coriander (dhania) leaves,wheat bread crumbs,rolled oats instant oats,green chillies,garam masala powder,sunflower oil

Oats and Rajma Cutlet Recipe, 3 cloves Garlic - grated,Salt - to taste,1 inch Ginger - grated,1/2 teaspoon Garam masala powder,2 Green Chillies - finely chopped,2 Egg whites - whisked,1 cup Whole Wheat Bread crumbs - for coating (extra),1 cup Rajma (Large Kidney Beans) - soaked and pressure cooked,1/2 teaspoon Fennel seeds (Saunf) - powdered,4 sprig Coriander (Dhania) Leaves - finely chopped,Sunflower Oil - as required,80 grams Rolled Oats Or Instant Oats,1 cup Paneer (Homemade Cottage Cheese) - crumbled, 55, North Indian Recipes, To begin making the Oats and Rajma Cutlet Recipe, first soak the rajma for at least 8 hours.
Once soaked, pressure-cook the rajma along with salt until very soft.
Once cooked, drain the excess water.In a large mixing bowl, add the rajma and mash it well using a potato masher or a pulse it in a food processor.
Add the paneer, saffola classic masala oats and the remaining ingredients and mix well.
Check the salt and adjust to suit your taste.Once done, shape the rajma cutlet mixture into small round discs.
Dip the cutlets into the egg white mixture and then rolls the cutlets in the breadcrumb mixture.Preheat a skillet over medium heat and cook the Oats and rajma cutlets on both sides.
Drizzle a teaspoon of oil and cook until browned and crisp.
Remove onto oil absorbent paper and serve hot.Serve Rajma Cutlets as starters at your next party along with Mumbai Style Tawa Pulao Recipe With Moong Sprouts, Paneer Pasanda and Kesar Paneer Ki Kheer., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Tea_Time_Snacks/Oats_and_Rajma_Cutlet_Recipe_-_A_Delicious_Tea_Time_Snack-1_1600.jpg, 13
Ingredients: salt,yellow moong dal (split),mustard seeds,fennel seeds (saunf),asafoetida (hing),curry leaves,white urad dal (split),dry red chillies,green bell pepper (capsicum)

Capsicum Usili Recipe (Tamil Nadu Style Capsicum cooked with lentils spice mix), Salt - to taste,1 cup Yellow Moong Dal (Split) - soaked for an hour,1/2 teaspoon White Urad Dal (Split),1 teaspoon Mustard seeds,1 teaspoon Fennel seeds (Saunf),2 Dry Red Chillies - adjust,1 sprig Curry leaves,2 Green Bell Pepper (Capsicum) - finely chopped,1 pinch Asafoetida (hing), 35, Tamil Nadu, To begin making Capsicum Usili Recipe (Tamil Nadu Style Capsicum cooked with lentils spice mix), wash and soak the split moong dal for an hour.Drain the water and grind it along with red chillies, fennel seeds and little salt to a coarse mix using a mixer grinder, and keep it aside.Heat oil in a Pan/Kadai on a medium heat, add the mustard seeds and urad dal and let it splutter.Add the asafoetida and curry leaf.Now, add the capsicum, season with salt and stir it well.Let the capsicum cook for 3-4 minutes.Take this capsicum out in a bowl and keep aside.In the same pan add 2 tablespoons of oil and the coarsely ground moong dal mix.Cook until the moong dal mix is cooked well, stirring in between.
This will take 6-7 minutes.Now add the sautéed capsicum to this moong dal mixture and give it a good stir.Simmer for another 5 minutes until the capsicum and the moong dal mixture is well combined.Switch off the flame and serve the Capsicum Usili Recipe along with Steamed Rice and Tomato Rasam or Thakkali Vengaya Kuzhambu recipe for a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Capsicum_Usili_Recipe_South_Indian_Style_Capsicum_cooked_with_lentils_spice_mix.jpg, 9
Ingredients: wheat (dalia godumai rava),nutmeg,rice,coconut,ghee,saffron strands,jaggery,chironji other nuts choice,milk,almonds (badam) pista cashews

Maharashtrian Gavachi Kheer Recipe (Whole Cracked Wheat Pudding), Slivered Almonds (Badam) - or pista or cashews,1/4 teaspoon Nutmeg,1 cup Broken Wheat (Dalia/ Godumai Rava),3 tablespoon Ghee,3/4 - 1 cup Jaggery - grated,2 tablespoon Chironji - or any other nuts of choice,2 tablespoon Rice - soaked in water for 30 minutes,3 tablespoon Fresh coconut - grated,2 cups Milk,pinch Saffron strands, 45, Indian, To begin making Maharashtrian Gavachi Kheer Recipe (Whole Cracked Wheat Pudding), first heat ghee in a saucepan.Add the chironji and any other nuts.Sauté for a minute and take out the nuts onto a plate.In the same pan add daliya.
Stir and roast till you get the distinct aroma.Take it off the heat.Cool slightly and pressure cook the daliya and rice with 2 1/2-3 cups of water till it becomes soft, about 3 whistles and 10 minutes on sim.In the saucepan add daliya, coconut and jaggery and heat this mixture till the jaggery dissolves.
Add a little water if required.Add the saffron and nutmeg to the milk.Add milk and nuts to the kheer and cook for a few minutes.Serve Maharashtrian Gavachi Kheer Recipe (Whole Cracked Wheat Pudding) hot or cold garnished with slivered nuts., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Wheat_Kheer_traditional_Maharashtrian_sweet.jpg, 10
Ingredients: salt,cumin powder (jeera),del monte penne rigate pasta,spinach,milk,red chilli powder,cloves garlic,basil leaves,badam (almond) skin,pepper,cherry tomato

Penne Pasta Recipe In Spinach Pesto Sauce, 1/2 cup Basil leaves - chopped,4 cloves Garlic,1 teaspoon Cumin powder (Jeera),1 cup Spinach - chopped,1/4 cup Cherry tomatoes - halved,1 teaspoon Red Chilli powder,Salt and Pepper - taste,10 Badam (Almond) - blanched and skin removed,1/2 cup Milk,350 grams Del Monte Penne Rigate Pasta,Salt and Pepper - to taste, 50, Italian Recipes, To begin making Creamy Spinach Pesto Penne Pasta Recipe start by cooking the Penne Pasta.
In a large pot, add water and bring it to a boil.
Once the water has boiled, add a teaspoon of salt and a teaspoon of oil.Add the pasta to the boiling water and allow it to cook in boiling water until it is al dente.
This process should take a good 10 minutes.Once the pasta has cooked, drain the water and run the cooked pasta under running water to stop the cooking process.Drizzle some oil on top of penne pasta and make sure to coat all of the pasta with the oil so they don't stick together.
To make the Creamy Spinach Pesto Sauce Wash and chop the spinach and basil leaves.Blend it in the mixer grinder, along the the blanched almonds, salt, pepper, chilli powder, cumin powder and garlic.
Make a smooth spinach basil pesto by adding a little water and keep aside.The final step is to make the Creamy Spinach Pesto Penne Pasta RecipeHeat olive oil in a saucepan, add in the spinach basil pesto, the cooked penne pasta, the milk and salt to taste.
Toss until the penne pasta is well coated in the spinach pesto sauce.
Once done, turn of the heat and serve the Creamy Spinach Pesto Penne Pasta immediately.
Serve the Creamy Spinach Pesto Penne Pasta along with slice of Garlic Bread with Herb Butter and glass of Mulled Apple Juice.
, https://www.archanaskitchen.com/images/archanaskitchen/10-Brands/DelMonte-KidsRecipes/Yummy_Creamy_Spinach_Pesto_Penne_Pasta_Recipe_-_Kids_Recipes_Made_With_Del_Monte-5.jpg, 11
Ingredients: flax seeds ground,peanut butter,chocolate chips,instant oats (oatmeal)

Peanut Butter And Flax Oats Bar With Chocolate Chip Recipe, 1/4 cup Chocolate chips,1/4 cup Honey,2 tablespoons Flax seeds - ground,1 1/2 cup Instant Oats (Oatmeal),1/2 cup Peanut Butter, 255, Continental, To begin with the Peanut Butter And Flax Oats Bar With Chocolate Chip Recipe first, line a pan with foil or parchment paper.Take a mixing bowl and add the oats and ground flax into it.
Combine well.Melt the honey and peanut butter together until it’s smooth enough to mix with the oats.
You could do this in the microwave for approximately 1 to 2 minutes because it’s faster]Combine the mixture with the oats and flax and mix well.Allow it to cool for some time.
Add the chocolate chips and stir well.
Pour it into your prepared pan, and store it in the refrigerator/ freezer for a four hours until it’s set enough to cut into squares.Once ready cut them into squares and serve them.
Serve the Peanut Butter And Flax Oat Squares With Chocolate Chips as a snack and munch it whenever you are hungry or serve it with some Cantaloupe Pomegranate and Mint Juice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Donna_George/Peanut_Butter_And_Flax_Oat_Squares_With_Chocolate_Chips.jpg, 4
Ingredients: salt,cardamom (elaichi) podsseeds,coriander (dhania) leaves,red chilli powder,ginger garlic paste,onion,cinnamon stick (dalchini),mutton bless,mint leaves (pudina),turmeric powder,cloves (laung),sunflower oil

Gola Kebab (Indian Style Meat Balls) Recipe, 1 teaspoon Ginger Garlic Paste,Salt - to taste,2 Cardamom (Elaichi) Pods/Seeds,1/4 teaspoon Red Chilli powder,200 grams Mutton - boneless,2 Cloves (Laung),1/4 teaspoon Turmeric powder (Haldi),2 tablespoons Coriander (Dhania) Leaves,1 teaspoon Mint Leaves (Pudina),80 grams Onions - chopped,Sunflower Oil - as required,1/2 inch Cinnamon Stick (Dalchini), 30, Lucknowi, To begin making the Gola Kebab recipe, heat a pan with oil.
Add chopped onions to it.
Saute for a while until they turn soft and pink in colour.Once it is done, add ginger garlic paste and saute for about 20 seconds.Chop the mutton into small pieces and add to it along with remaining spices.Cook until all the water is dried.
Cool it and grind it to a smooth dough with out adding waterWet your hands with water and make small balls of ping pong size and set aside.Add oil to a wok and shallow fry them until golden brown.
Once they turn brown, take them out on a kitchen towel to soak the extra oil and it is ready to be served.Serve Gola Kebab with Dhaniya Pudina Chutney as a side dish or as an appetiser during your house parties.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nusrath_Jahan/Gola_kebabIndian_style_meat_balls.jpg, 12
Ingredients: yellow bell pepper (capsicum),salt,hung curd (greek yogurt),english cucumber,parsley leaves,tzatziki,onion,lemon,tofu,cherry tomato

Healthy Fresh Vegetable Salad Bowl with Sour Yogurt Dressing Recipe, 2 tablespoons Tzatziki,1 Yellow Bell Pepper (Capsicum) - chopped,1 cup Tofu - cubed,1 pinch Salt,1 sprig Parsley leaves - chopped,1 cup Hung Curd (Greek Yogurt),1 cup Cherry tomatoes - sliced,1 Lemon juice,1 English Cucumber - sliced,1 Onion - cut into rings, 15, Mediterranean, We begin making the Fresh Vegetable Salad Bowl Recipe by keeping all the vegetables ready in a mixing bowl.In another bowl whisk in the yogurt, lemon juice, salt and tzatziki to make the dressing.Add this dressing to the vegetable salad and mix well.
    Serve the Healthy Fresh Vegetable Salad Bowl with Sour Yogurt Dressing Recipe as a healthy breakfast, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Healthy_Fresh_Vegetable_Salad_Bowl_with_Sour_Yogurt_Dressing_Recipe__1600.jpg, 10
Ingredients: salt,coconut,mustard seeds,sugar,onion,panch phoran masala,coconut milk,eggs,turmeric powder,green chillies,sunflower oil

Mustard Egg Curry Recipe, Salt - to taste,1-1/2 tablespoon Mustard seeds - + 1 teaspoon extra,4 Green Chillies,1 Onion,1/4 cup Fresh coconut - grated,4 Whole Eggs - boiled,200 grams Coconut milk,Sugar - a pinch,1 teaspoon Turmeric powder (Haldi),1 teaspoon Panch Phoran Masala,Sunflower Oil - as required, 40, Indian, To begin making the Mustard Egg Curry recipe, grind together 1-1/2 tablespoon mustard seeds, green chillies, grated coconut, turmeric together using little coconut milk just to help in grinding.
Once done, keep it aside.Heat oil in a pan.
Add 1 teaspoon mustard seeds.
As it crackles, add curry leaves and onions to it.
Saute it till the onions soften.
Once the onions are soft and translucent, add the ground masala to this and add 1/4 cup water and let it come to a boil.Add the remaining coconut milk, salt and a sugar and bring to a boil.
To this add cut pieces of egg and boil it till it reaches a creamy gravy consistency.Serve Mustard Egg Curry along with Tawa Paratha or Steamed Rice and Tomato Onion Cucumber Raita for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/Mustard_Egg_Curry.jpg, 11
Ingredients: baking powder,wheat flour,heavy whipping cream,milk,water,baking soda,curd,strawberries,sugar,vanilla,caster sugar,cocoa powder,chocolate chips,butter

Whole Wheat Black Forest Cake In A Jar Recipe (Eggless), 3-1/2 tablespoons Whole Wheat Flour,3 tablespoons Caster Sugar,1/2 teaspoon Baking powder,1 tablespoon Cocoa Powder,1/2 cup Water,Strawberries - sliced,4 tablespoons Caster Sugar,Chocolate chips - as required,1 tablespoon Chocolate chips,2-1/2 tablespoon Curd (Dahi / Yogurt),5 tablespoons Milk,1 cup Strawberries - finely chopped,Baking soda - a pinch,2 tablespoon Butter - melted,2 teaspoons Vanilla Extract,200 ml Heavy whipping cream,3 tablespoons Sugar, 50, Continental, To begin making the Whole Wheat Black Forest Cake In A Jar recipe, firstly we will make the eggless chocolate whole whaet cake.In a microwave safe bowl, add butter, curd, milk, whole wheat flour, caster sugar, baking powder, baking soda and cocoa powder and mix it well using whisk.Sprinkle some chocolate chips and bake it for 20 minutes into preheated microwave at 180 degrees.
Once cake has cooled, cut cake into tiny rounds and keep them aside.The next step is to make the strawberry syrup.
In a saucepan, add in strawberries, water and sugar and toss it.Place saucepan on low heat until sugar begin to melt.
Continue to stir until sauce it becomes very thick, about 4 minutes.
Remove from heat cool completely and keep it aside.Now we will make the whipping cream.
Whip heavy whipping cream, sugar and vanilla on high until stiff peaks form.
Refrigerate until ready to use.The last step is to assemble the cake in the jar.
Choose any medium sized jar.
Stuff the jar first with chocolate cake piece.Add about 2 tablespoons strawberry syrup on top of cake piece (it will most likely soak through the cake as opposed to just sitting on top.
Add strawberry slices.
Top with whipped cream and chocolate chips.Repeat the steps 1-3 until jar is full and topped with whip cream.
Garnish it with some chocolate chips, strawberry slices.
Cover and refrigerate until ready to serve.
Will stay fresh in refrigerator for about 4 days.Serve Whole Wheat Black Forest Cake In A Jar as a dessert after your meal or make them for your kids birthday parties., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Dhara/WHOLE_WHEAT_BLACK_FOREST_CAKE_IN_JAR_EGGLESS.jpg, 14
Ingredients: olive oil,salt,parseley,black pepper powder wise,mint,cloves garlic,coriander,green onion,pasta,lemon,green chillies

Mint Chutney Pasta Recipe - Pasta In Pudina Chutney Sauce Recipe,  1 cup coriander, 2 tbsp lemon juice, Parseley - for garnish (optional), green onion - for garnish (optional), 2 green chillies,250 grams pasta - any, 2 tbsp olive oil, salt - as per taste, black pepper powder - Taste-wise, 1 cup mint, 5 cloves garlic - grated, 40, Fusion, To make the Pudina Chutney Pasta Recipe, we will first make pasta.
Pour water into a saucepan and bring it to a boil.
Now add some salt and let it boil.
After boiling, add pasta and let it cook for 12 to 15 minutes.
After this remove the pasta and discard the water.
Add oil to it and mix.
Keep it separately.
Now in a mixer grinder, add mint, coriander, green chillies, lemon juice, salt and grind it well.
Now heat olive oil in a pan.
Add garlic to it and cook for 2 to 3 minutes.
Now add mint chutney and cook for 5 to 6 minutes.
Add pasta and mix.
Add salt, black pepper powder, 2 teaspoons water and cook for another 2 minutes.
Turn off the gas and serve.
Garnish with green onions and parcels.
Serve Pudina Chutney Pasta Recipe with Garlic Bread for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Pasta_in_Pudina_chutneyy.jpg, 11
Ingredients: salt,white pepper powder,paprika powder,cloves garlic,virgin olive oil,button mushrooms destemmed,parsley leaves,garlic powder,chicken breasts,balsamic vinegar,butter,dried oregano

Pan Grilled Balsamic Chicken Breast And Mushrooms Recipe, 1/4 teaspoon White pepper powder,6 Button mushrooms - destemmed,2 Chicken breasts,4 cloves Garlic,1 teaspoon Garlic powder,8 teaspoon Balsamic Vinegar,2 teaspoon Butter,2 teaspoon Extra Virgin Olive Oil,1/2 teaspoon Dried oregano,Salt - to taste,2 teaspoon Parsley leaves,2 teaspoons Fresh cream,2 teaspoon Paprika powder, 30, Continental, To begin making Pan Grilled Balsamic Chicken Breast And Mushrooms Recipe, first  clean and pat dry the chicken breasts and place it on a big platter.
Rub salt and balsamic vinegar, rest for about 5 minutes.Using a sharp knife, slash a few times deep and diagonally from both ends of the bone, almost to the bone.
Apply the fresh cream all over it and let it rest for about 5 minutes.Also, in a small bowl, whisk together butter and olive oil.
Heat the grill frying pan brushed with butter and olive oil over a moderate heat.Meanwhile, to make the balsamic marinade, take a small bowl, mix oregano, pepper powder, garlic powder, and smoked paprika.
Rub this mixture directly on the chicken breasts.Sprinkle salt to taste.Within one of the deep slash across the meat, place two whole garlic cloves in each breast at a distance from each other, such that it flavours up the whole chicken breast while grilling.Once the grill pan is hot, place the chicken breasts first upside down to get the grill mark and glaze on surface.Place the cleaned mushrooms on sides of the pan and cook  in the infused butter oil  mixture for last 5 minutes.
Remove and keep on  serving platter.Grill both side of the chicken breasts until almost cooked, about 15 minutes.
Turn off the heat and let it stand for a few minutes.Garnish with chopped parsley and serve.
Serve Pan Grilled Balsamic Chicken Breast And Mushrooms Recipe as a dinner along with Roasted Mushroom Zucchini Salad Recipe and Delicious Herbed Hasselback Potatoes Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/PAN_GRILLED_CHICKEN_BREAST_AND_MUSHROOM_WITH_BALSAMIC_GLAZED_MARINATION____.jpg, 12