anandhuvasudev/southindiandish huggingface dataset:
Ingredients: butter oil pancakes,baking powder,wheat flour,bananas,salt,eggs flax meal eggs replacer,vanilla,buttermilk,sunflower oil

Whole Wheat Buttermilk Banana Pancakes Recipes, Butter - or oil for cooking pancakes,1 Whole Egg - or Flax meal Egg Replacer,1 1/2 teaspoons Baking powder,1/4 teaspoon Salt,1 Ripe Bananas - chopped,1/2 teaspoon Vanilla Extract,1 tablespoon Sunflower Oil,3/4 cup Buttermilk,1 cup Whole Wheat Flour, 45, Continental, To begin making the Whole Wheat Buttermilk Banana Pancakes, stir together wheat flour, baking powder and salt.Into the flour mixture, add the eggs (flax meal egg replacer), buttermilk, vanilla extract, chopped banana, and oil and whisk until well blended.Heat skillet to medium heat.
Pour a ladle full of the buttermilk banana pancake mixture on the skillet.Do not spread the mixture on the skillet, once pour it on a hot skillet it creates on its own a boundary point .Cook until bubbles form and edges start to fry and turn lightly crisp.
Flip over the Whole Wheat Banana Pancake and cook until lightly browned.Serve  Whole Wheat Buttermilk Banana Pancakes drizzled with Maple Syrup or honey, topped with nuts and butter or even fresh fruits, along with Banana And Mango Smoothie for a filling breakfast.
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Ingredients: tomato,salt,french loaf,mozzarella cheese,basil leaves,onion,lemon,virgin olive oil butter,black pepper powder,green bell pepper (capsicum),dried oregano

Cheesy Bruschetta With Capsicum And Tomatoes Recipe, 1 tablespoon Lemon juice,1/2 French Loaf,1 cup Tomato - chopped,Salt - to taste,1 Green Bell Pepper (Capsicum) - chopped,Black pepper powder - to taste,2 tablespoons Basil leaves - finely chopped,Extra Virgin Olive Oil - or butter,1/2 cup Mozzarella cheese - grated,1/4 cup Onion - chopped,1 teaspoon Dried oregano, 50, Italian Recipes, To begin making the Cheesy Bruschetta With Capsicum And Tomatoes recipe, In a bowl add chopped tomatoes, onions, capsicum, basil/cilantro, dried oregano, lemon juice, salt, black pepper powder.Mix everything well and cover it with the plastic wrap and let it sit for an hour.Cut baguette into 1/2 inch slices.Spread Del Monte's Olive Oil or butter on one side of the each bread slice and put it into the preheated 400 F oven on a baking sheet for 5 to 7 minutes.Place some tomato, capsicum & onion mixture on each bread slice.
Add some grated mozzarella cheese over it.Put the bread again in the oven until the cheese has melted.Garnish with the chopped basil and serve immediately.
Serve Cheesy Bruschetta With Capsicum And Tomatoes with Fresh Tomato Basil Pasta with Spinach., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Aarti_Sharma/Cheesy_Bruschetta_with_capsicum_and_tomatoes.jpg, 11
Ingredients: salt,green chilli,coriander (dhania) leaves,mustard seeds,cloves garlic,tindora (dondakaya kovakkai) sphericy,peanuts (moongphali),lemon,turmeric powder,sunflower oil

Maharashtrian Tindora Sabzi With Peanuts Recipe, 1 Green Chilli - finely chopped,1/2 teaspoon Turmeric powder (Haldi),2 teaspoons Sunflower Oil,Salt - to taste,1 teaspoon Lemon juice,4 cloves Garlic - finely chopped,1 teaspoon Mustard seeds,500 grams Tindora (Dondakaya/ Kovakkai) - sliced spherically,1/4 cup Roasted Peanuts (Moongphali) - roughly crushed,3 tablespoons Coriander (Dhania) Leaves - finely chopped, 25, Maharashtrian Recipes, To begin making the Maharashtrian Tindora Sabzi With Peanuts Recipe, wash, dry and thinly slice the tindoras into spheres and keep aside.Dry roast the peanuts in a pan on slow flame until it turns golden and once cool roughly crush it using a mortar and pestle and keep aside.Heat oil in the same pan, add the mustard seeds and let it splutter.Add the finely chopped garlic, green chillies and saute until it becomes crisp.Add the sliced tindoras, turmeric, season with salt and mix well.Close it with a lid and let it cook for 4 to 5 minutes, occassionaly stirring in between.Once the tindoras are cooked to a crunchy texture, add the crushed peanuts, coriander and mix well.Switch off the flame, add the lemon juice and mix well.Serve Maharashtrian Tindora Sabzi With Peanuts along with Jowar Bhakri, Amti (Maharashtrian Dal), Steamed Rice and Chickpea and Peanut Salad as a part of the simple Maharashtrian inspired weekend lunch at home., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Maharashtrian_Tindora_Sabzi_With_Peanuts_Recipe_-1_1600.jpg, 10
Ingredients: basmati rice,kashmiri red chilli powder,pistachios,ajwain (carom seeds),onion,green chillies,salt,black cardamom (badi elaichi),pineapple,cardamom (elaichi) podsseeds,raisins,walnuts,saffron strands strands milk,apples,water,cashew nuts,ginger,bay leaves (tej patta),ghee,fennel seeds (saunf),milk,dry ginger powder,badam (almond),cinnamon stick (dalchini),cloves (laung)

Kashmiri Pulao Recipe - Pulao Spiced With Saffron, Whole Spices & Nuts, 1-2 Green Chillies - slit,1 teaspoon Ajwain (Carom seeds),3 tablespoon Ghee,3 cups Basmati rice - soaked for 45 minutes,2 Black cardamom (Badi Elaichi),4-5 Cardamom (Elaichi) Pods/Seeds,3 cups Water,1 tablespoon Cashew nuts - roughly broken,Salt - to taste,1 tablespoon Walnuts - roughly chopped,1 tablespoon Ginger - thinly sliced,2 Bay leaves (tej patta),1/4 cup Apples - diced small,Saffron strands - few strands soaked in warm milk,1 tablespoon Badam (Almond) - roughly chopped,1/2 tablespoon Raisins,1/4 cup Pineapple - diced small,2 inch Cinnamon Stick (Dalchini),2-1/2 cups Milk,1 tablespoon Pistachios - roughly chopped,1/2 teaspoon Kashmiri Red Chilli Powder,3/4 teaspoon Dry ginger powder,1/4 cup Caramelized onions,6 Cloves (Laung),1-1/2 teaspoon Fennel seeds (Saunf), 65, Kashmiri, To begin making the Kashmiri Pulao Recipe, first wash and soak the rice for about 45 minutes.
After 45 minutes, drain the water and keep aside.In a heavy bottom sauce pan, heat 2 tablespoons of ghee.Add bay leaf, shahjeera, black cardamom, cloves, green cardamom, cinnamon sticks and fry them for few seconds until they release a roasted aroma.Add a tablespoon of broken cashews and fry for another minute until the cashews are roasted golden.Add ginger juliennes, ginger powder, fennel powder, Kashmiri chili powder, salt and the soaked rice and fry for few seconds.
Add milk, saffron milk, water and bring the pulao to a brisk boil.
Once it comes to a boil, turn the heat to low, cover the pan and allow the rice to cook, until all the liquid has be absorbed.
Meanwhile, heat another tablespoon of oil in the pan and roast the dry fruits until light golden brown.
Take it off the heat and keep aside.Once the rice is done, add roasted nuts to the rice and gently fluff up the rice with the fork.
Transfer the rice to a serving platter, garnish it with fried onions and diced fresh fruits.Serve the Kashmiri Pulao Recipe along with Paneer Tikka Masala, Butter Naan and Mint Raita to make a complete dinner.
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Ingredients: salt,kashmiri red chilli powder,amchur (dry mango powder),asafoetida (hing),fennel seeds (saunf),coriander (dhania) leaves,red chilli flakes,dry red chillies,cumin seeds (jeera),baby potatoes,turmeric powder,sesame seeds (til seeds),sunflower oil

Jodhpuri Aloo Recipe, 1 teaspoon Kashmiri Red Chilli Powder,1/2 teaspoon Turmeric powder (Haldi),2 tablespoons Red Chilli flakes,2 tablespoons Coriander (Dhania) Leaves - finely chopped,Salt - to taste,1 teaspoon Cumin seeds (Jeera),500 grams Baby Potatoes - boiled,1 teaspoon Fennel seeds (Saunf),2 Dry Red Chillies,1 tablespoon Sunflower Oil,1/4 teaspoon Asafoetida (hing),2 teaspoons Sesame seeds (Til seeds),1 teaspoon Amchur (Dry Mango Powder), 30, Rajasthani, To begin making the Jodhpuri Aloo Recipe, wash and pressure cook the baby potatoes for four whistles,  until they are well cooked.
Peel the skin, cut them into halves and keep aside.Heat oil in a heavy bottomed pan, add the dry red chilli, cumin seeds, fennel seeds, white sesame seeds and let it splutter.Add the red chilli flakes and flavour the oil.Now, add in the boiled baby potatoes along with kashmiri red chili powder and  turmeric powder.
Season with salt and mix well.Let the jodhpuri aloo roast on the slow heat, toss the baby potatoes occasionally from time to time.We have to slow roast the potatoes until they are slightly crisp on the outside.
This will take around 12-15 minutes.Now, add in the amchur powder, combine well and switch off the heat.
Garnish Jodhpuri Aloo with coriander leaves, sesame seeds and serve hot.
Serve this Jodhpuri Aloo Recipe along with Rajasthani Kadhi and Phulkas for a delicious weekday lunch.
You can also serve it with Ajwain Puri and Boondi Raita for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Jodhpuri_Aloo_Recipe.jpg, 13
Ingredients: cashew nuts,tomato,green chillies,ginger,cumin powder (jeera),basmati rice govind bhog rice,salt,bay leaf (tej patta),cardamom (elaichi) podsseeds,cauliflower (gobi),raisins,green peas (matar),sugar,cinnamon stick (dalchini),cumin seeds (jeera),water rice,coriander powder,turmeric powder,cloves (laung),garam masala powder

Chaal Kopi Recipe - Bengali Style Cauliflower Stir Fry, 1 Cauliflower (gobi) - cut into florets,1 teaspoon Sugar,1 teaspoon Cumin powder (Jeera),1 inch Cinnamon Stick (Dalchini),Salt - to taste,1/4 cup Raisins,2 Green Chillies - slit,1/4 cup Basmati rice - or govind bhog rice,1/4 cup Cashew nuts,5 Cloves (Laung),1/2 teaspoon Garam masala powder,3 Cardamom (Elaichi) Pods/Seeds,2 inch Ginger - finely chopped,1/2 cup Water - for cooking rice,1 Bay leaf (tej patta),2 Tomatoes - finely chopped,1 teaspoon Turmeric powder (Haldi),2 teaspoons Coriander Powder (Dhania),1/4 cup Green peas (Matar),1/2 teaspoon Cumin seeds (Jeera), 45, Bengali Recipes, To begin making Chaal Kopi Recipe -Bengali Style Cauliflower Stir Fry, heat mustard oil in a Kadai and lightly roast the cashew nuts and raisins till the cashew nuts turn golden brown in colour and the raisins puff up.
Keep them aside.To the same pan, add cauliflower florets and stir fry them with little salt and 1/2 teaspoon turmeric powder.
Sprinkle water and cover and cook for 3 to 4 minutes.Take them out once the cauliflower is cooked and roasted.
Keep aside once done.In a heated pan add mustard oil and once it's heated, add cumin seeds, bay leaf, whole cardamom, clove and cinnamon sticks.
Roast until you smell the aromas of the whole spices.
at this stage add ginger and green chilies.
Saute them for a few seconds.
 Now add the drained basmati rice to the pan and saute for about 3 to 4 minute until the rice turns crisp.Once the rice has turned slightly crisp, add the tomatoes, cumin powder, coriander powder, 1/2 teaspoon turmeric powder, sugar and salt.
Saute them for about 2-3 minutes.Add water.
Cover and cook till the rice is fluffy and fully cooked.At this stage, when the rice is cooked and fluffy and all the water has been absorbed; add the cauliflower, the peas, garam masala and stir.
Saute until the Chaal Kopi is well combined with the rice and the masalas.
Check the taste, adjust the salt accordingly.Once combined, add the cashew nuts and raisins and transfer the Chaal Kopi in a serving bowl and serve hot.Serve Chaal Kopi Recipe (Bengali Style Cauliflower Stir Fry) along with Bengali Luchi or Steamed Rice and Bengali Style Lau Die Tetor Dal for a lunch meal, along with sliced fresh Vegetable Salad., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Chaal_Kopi_Recipe_-_Bengali_Style_Cauliflower_Stir_Fry_3_1600.jpg, 20
Ingredients: salt,ginger,green chilli,white urad dal (split),sunflower oil make dosas,sooji (semolina rava)

Konkani Style Doddak Recipe-Lentil Pancakes, Salt - to taste,1 inch Ginger - grated,2 tablespoons Sunflower Oil - to make dosas,1 cup White Urad Dal (Split),2 cups Sooji (Semolina/ Rava),1 Green Chilli - grated, 68, Konkan, To begin making the Doddak Recipe, wash and soak the split urad dal for 1 hour in enough water.
Grind it to a smooth fluffy batter in a mixer grinder by adding enough water.Take this mixture out in a big mixing bowl, add the idli or normal rava, grated ginger and green chilli, season with salt and make a thick batter with little water.The consistency of the batter should be little thicker than the dosa batter.Heat a skillet in medium heat, grease it with a little oil and pour a laddle full of this doddak batter an spread to a thick 4 inch diameter in size.Smear a little oil on the sides and let it cook on one side.Once done, flip over and cook the other side and remove it in a plate.Similarly, prepare the Doddaks with the remaining batter and serve hot.Serve Doddak Recipe along with South Indian Coconut Chutney or Carrot Chutney for breakfast or as a quick lunch box recipe for kids., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Doddak_Recipe_Konkani_Lentil_Pancakes.jpg, 6
Ingredients: idli dosa batter,salt,dill leaves,mustard seeds,asafoetida (hing),curry leaves,dry ginger powder,cumin seeds (jeera),black pepper powder,chana dal (bengal gram dal) (for hour),turmeric powder,sunflower oil

Dill Idle Recipe (Dill Leaves Idli), 6 Curry leaves - torn,1/2 teaspoon Dry ginger powder,2 teaspoon Black pepper powder - crushed coarsely,1 cup Idli Dosa Batter,1 teaspoon Cumin seeds (Jeera),Salt - to taste,1 teaspoon Mustard seeds,3/4 cup Dill leaves - finely chopped,2 tablespoons Chana dal (Bengal Gram Dal) - soaked (for 1 hour),Turmeric powder (Haldi) - A pinch,1 tablespoon Sunflower Oil,1/4 teaspoon Asafoetida (hing), 25, South Indian Recipes, To begin making the Sabsige Soppina Idli recipe, firstly heat oil in a tadka pan.
Add the mustard seeds, cumin seeds and let them crackle.
follow it up with the remaining ingredients in the same order.Follow it up with the remaining ingredients in the same order.In a bowl, add the cleaned and chopped dill leaves into the ready to use idli batter along with the soaked channa dal and the prepared tadka.
Mix thoroughly, pour them into idli plates and steam for 12-15Mix thoroughly, pour them into idli plates and steam for 12-15 minutes.
Serve hot.Serve Sabsige Soppina Idli along with Mixed Vegetable Sambar and Tomato Onion Chutney for your healthy and scrumptious breakfast.
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Ingredients: salt,sunflower oil,chana dal (bengal gram dal),mustard seeds,spinach leaves (palak),curry leaves,sugar,dry red chillies,green chillies,tamarind lemon

Puli Keerai Recipe (Tamarind Spinach Curry), Salt - as required,1/2 teaspoon Mustard seeds,2 sprig Curry leaves,4 Green Chillies,Sugar - a pinch,1 teaspoon Sunflower Oil,1/2 teaspoon Chana dal (Bengal Gram Dal),2 Dry Red Chillies,200 grams Spinach Leaves (Palak),Tamarind - half lemon size, 30, South Indian Recipes, To begin with the Puli Keerai Recipe first, separate the spinach leaves from the stem and clean them in cold running water.Now place the pressure cooker on medium flame and add the clean spinach, chilies, salt as per your taste and a pinch of sugar and give it a stir.Now add tamarind and some water.
Don't add so much water as spinach tend to loose water as they get cooked.Leave them to cook for about 10 minutes.
After the spinach is cooked remove it from the cooker and keep it aside.Take a blender and pour the spinach mixture and blend it to a smooth paste.Transfer it to a bowl once done.Now in another kadai add some oil and let it heat, now add mustard seeds and wait till they splutter.After mustard seeds splutter add chana dal and wait till it is roasted and turns brown.Now add the mustard seeds and chana dal to the spinach mixture and give it a stir.Taste the Puli Keerai and check for the salt and spice and adjust it according to your taste.Your Puli Keerai recipe ready to be served and you can serve them with white rice and Vendakkai Poriyal.
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Ingredients: salt,cumin powder (jeera),ginger,coriander (dhania) leaves,mustard seeds,green moong sprouts,carrot,gram flour (besan),baking soda,curry leaves,sesame seeds (til seeds),buttermilk,green chillies,sunflower oil

Sprouted Moong Dhokla Recipe, 250 grams Green Moong Sprouts,3 Green Chillies,1/2 teaspoon Cumin powder (Jeera),1/2 teaspoon Mustard seeds,Salt - to taste,1/2 teaspoon Sesame seeds (Til seeds),120 grams Gram flour (besan),1 Carrot (Gajjar),1 inch Ginger,2 tablespoon Coriander (Dhania) Leaves,1/2 cup Buttermilk,1/2 teaspoon Baking soda,1-1/2 tablespoon Sunflower Oil,1 sprig Curry leaves, 105, Gujarati Recipes﻿, To begin making the Sprouted Moong Dhokla recipe, wash the whole moong and soak them in water for overnight.Rinse again the soaked Moong and place them in a wet muslin cloth and again put them for 6 to 8 hours without disturbing the position.Untie the cloth and check the Moong, The sprouted Moong are ready to use.
If they are not sprouted properly, sprinkle some water on them and again tie the cloth for 3 to 4 more hours.Now to make dhokla, first crush the sprouted Moong coarsely and put the paste aside.
(Note: To crush the Moong, you can use little amount of water to make coarse paste.)Now, cut the carrot roughly, and add green chilies, ginger and some roughly chopped coriander leaves and make churn them in a mixer grinder.Add this carrot mixture paste in sprouted Moong paste and make a Dhokla batter by adding buttermilk and Gram flour.Season the batter with salt, red chili powder, and cumin seed powder and keep the batter aside.Now heat a dhokla maker with some amount of water in it, and grease the dhokla plate with oil.Let the water starts boiling, Now add Soda bicarb in dhokla batter and 1 tablespoon of oil and mix the batter properly, and place this mixture on dhokla plate, cover it with lid and steam the dhokla at least for 15-20 minutes.If you don't have dhokla maker, simply take a big deep vessel and add water in it, let it starts boiling and place the plate on it which has the exact diameter of that vessel, and spread the dhokla mixture in that plate and cover it with another big size of plate tied with muslin cloth.Serve Sprouted Moong Dhokla along with Dhaniya Pudina Chutney for breakfast or serve as a tea time snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Waagmi_Soni/Sprouted_Moong_Dhokla.jpg, 14
Ingredients: confectirs sugar,salt,pistachios,water,strawberries,sugar,gelatin unflavoured,badam (almond),dark chocolate,flour (maida),butter

Strawberry Panna Cotta Tart With Chocolate Ganache Recipe, Badam (Almond) - slivered,100 grams Dark chocolate,1-1/2 cups Fresh cream,1-1/2 cups All Purpose Flour (Maida),100 grams Fresh cream,1/8 teaspoon Salt,1/4 teaspoon Salt,1 teaspoon Sugar - powdered,Chilled water,2-1/4 teaspoons Gelatin - unflavoured,Pistachios - slivered,400 grams Strawberries,Strawberries - a few,1/4 cup Confectioners sugar,4 tablespoons Butter (unsalted) - chilled and finely chopped, 65, Continental, To begin making Strawberry Panna Cotta Tart With Chocolate Ganache Recipe, first preheat your oven at 180°C to make the tart shell.In a large mixing bowl, combine melted butter, powdered sugar and salt.
Mix well until all ingredients are combined.
Sift all purpose flour into the butter and sugar mix until the mixture looks like soft crumbly dough.
Using your palm and fingers, spread this dough evenly on the bottom and the sides of a tart pan with a removable base.
Use a tart shell with removable bottom as it is easy to remove the whole tart from it and hence making it easy to cut and serve.Cover the tart shell with a cling film and refrigerate for 20 minutes.
Once done, prick the shell all over with a fork; this is done so that the tart shell does not rise while it gets baked.Bake the tart shell at 180°C for around 20 mins or until golden brown.
Remove from the oven and keep it aside to cool down.The next step is to make the Strawberry Panna Cotta.
Chop the strawberries and blend them in a blender to make a fine puree.
It will yield approximately 1 cup of strawberry puree.
In a pan, take 1/4 cup of water and sprinkle the gelatin over it.
Keep it aside for 10 minutes.
The gelatine will bloom.Whisk the cream and sugar until smooth and form stiff peaks.
Fold the gelatin and the strawberry puree into the cream mixture until well combine.Take care not to overbeat the mixture.Pour the strawberry Panna Cotta into chilled tart shell and keep it in the freezer to set for at least 2 to 3 hours.
Once set, you can pour the chocolate Ganache we make below to the tart.Next, for the Chocolate Ganache.
Chop the dark chocolate into small pieces, add it into the saucepan.
Add cream to the chocolate and place it over a double boiler.
Keep stirring it until the chocolate ganache becomes nice and smooth.
Allow it to cool a bit.Spread the Chocolate Ganache immediately over the strawberry panna cotta layer and give it a swirl so that the ganache spreads evenly.Keep the Strawberry Panna Cotta Tart Recipe in refrigerator to set for at least 2 hours before serving.Garnish the Strawberry Panna Cotta Tart with fresh strawberries, chopped almonds and pistachiosServe Strawberry Panna Cotta Tart With Chocolate Ganache as a dessert after a Sunday Night Italian feast of Spaghetti Aglio Olio With Parmesan & Greens Recipe and Whole Wheat Focaccia Bread., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/navneet289-gmail.com/Strawberry_Pannacotta_Tart_with_Chocolate_Ganache_1600.jpg, 11
Ingredients: black cardamom (badi elaichi),tomato paste,green chilli,bay leaf (tej patta),cardamom (elaichi) podsseeds,red chilli powder,water,ginger garlic paste,onion paste,coriander (dhania) leaves,onion,coriander powder,eggs,turmeric powder,cloves (laung),garam masala powder,sunflower oil

Punjabi Style Egg Curry Recipe, Sunflower Oil - as required,1 Green Chilli - finely chopped,1/2 teaspoon Turmeric powder (Haldi),Water - as required,2 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),2 Tomatoes - paste,1 Onion - finely chopped,1 tablespoon Ginger Garlic Paste,1 Bay leaf (tej patta),1 Black cardamom (Badi Elaichi),4 Whole Eggs - boiled,4 sprig Coriander (Dhania) Leaves - finely chopped,1/4 teaspoon Garam masala powder,4 Cloves (Laung),1 Onion - paste, 40, Punjabi, To begin making the Punjabi Style Egg Curry recipe, first boil the eggs with enough water.
once they are hard boiled, remove the outer cover, cut into half and keep them aside.Heat oil in a heavy bottomed pan.
Add cloves, bay leaf, black cardamom, green cardamom and let it cook for 30 seconds.
After 30 seconds, add the chopped onions and green chillies and cook till the onion turns translucent.Once it is done, add the ginger garlic and onion paste and let it cook for 3 to 5 minutes.
After 3 to 5 minutes, add the tomato puree and all the masalas including red chilli powder, turmeric powder, coriander powder, garam masala powder and the required salt.Add half cup water and let it cook till the gravy becomes thick.
Once it is done, add the hard boiled eggs, mix with gravy and garnish it with finely chopped coriander leaves.Serve Punjabi Style Egg Curry along with Whole Wheat Lachha Parathas, Burani Raita and Kachumber Salad for a weekday meal.
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