anandhuvasudev/southindiandish huggingface dataset:
Ingredients: green chillies,salt,ginger,bathua leaves,makki ka atta (yellow corn meal flour),ghee,red chilli powder,cloves garlic,onion,mustard greens,coriander powder,spinach leaves (palak),garam masala powder

Sarson Ka Saag Recipe - Classic North Indian Saag Recipe, Salt - to taste,250 grams Bathua leaves - washed and roughly chopped,1/2 teaspoon Coriander Powder (Dhania),4 tablespoons Ghee,250 grams Spinach Leaves (Palak) - washed and roughly chopped,1 teaspoon Makki Ka Atta (Yellow Corn Meal Flour),4 cloves Garlic - finely chopped,1/2 teaspoon Garam masala powder,2 inch Ginger - finely chopped,3 Green Chillies - slit into half,1/2 teaspoon Red Chilli powder,500 grams Mustard greens - washed and roughly chopped,1 Onion - thinly sliced, 55, Punjabi, To begin making the Sarson Ka Saag Recipe, we will first steam the leaves together along with a little salt until soft and yet green.
For this, you can use a steamer or a pressure cooker.Place all the leaves in the pressure cooker, add a little salt and 3 tablespoons of water.
Cover the pressure cooker and cook until you hear one whistle.
After the first whistle turn off the heat.Place the cooker under running water and release the pressure immediately and add the Makki ka atta.
This process of releasing the pressure immediately will help keep the greens green.Allow it to cool.
You can either puree the saag or use a masher and mish mash the greens to make it soft and mushy.
The way you like to present it is purely your choice.Heat a teaspoon of ghee in a heavy bottomed pan; add the ginger, garlic, onions and green chillies.
Saute all the ingredients together on low heat until the onions are completely tender and soft and lightly browned.You can optionally cover the pan partly to create steam to cook the onions.
This process of cooking consumes less oil.Once the onions are well softened, stir in the steamed sarson ka saag, red chilli powder, garam masala powder and coriander powder.
Turn the heat to high and give the mixture a quick boil for a couple of minutes, so that the greens get the flavours from the spices and onions.
Turn off the heat, check the salt and adjust to taste accordingly.
Transfer the Sarson Ka Saag to a serving bowl and serve hot.Serve the Sarson Ka Saag along with Makki Ki Roti with a dollop of white butter and jaggery and end it with a Masala Chaas., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Sarson_Ka_Saag_Recipe_North_Indian_Saag_1_1600.jpg, 13
Ingredients: salt,asafoetida (hing),mustard seeds,coconut,ajwain (carom seeds),horse gram dal (kollu kulith) sprouted,red chilli powder,water,curry leaves,moth sprouts (matki),dry red chillies,lemon

Matki Chi Usal Recipe - Spicy Moth Sprouted Salad, 2 tablespoon Fresh coconut - grated,Water - as required,Salt - to taste,1 teaspoon Red Chilli powder,1 teaspoon Mustard seeds,1 teaspoon Ajwain (Carom seeds),1 cup Moth Sprouts (Matki),2 Dry Red Chillies,1/2 cup Horse Gram Dal (Kollu/ Kulith) - sprouted,1 Lemon juice,1 sprig Curry leaves,1 pinch Asafoetida (hing), 30, Maharashtrian Recipes, To begin making the Matki Chi Usal Recipe (Spicy Moth Bean Sprouted Salad Recipe), firstly heat a flat skillet with oil, splutter the mustard seeds and jeera.
Then sprinkle a pinch of hing.Then add in the matki (moth) sprouts along with red chilli powder, salt and saute till it combines.
Add about 1/2 cup water and reduce the heat to simmer, cover it with the lid and let it cook.Gradually stir at regular intervals so that it does not get stuck to the bottom.
Once done drizzle some lemon juice and mix well.Now to make the tempering, heat a small tempering pan, crackle the curry leaves and the dry red chillies in 2 tablespoon oil for few seconds and pour it over the matki usal.Mix well and then sprinkle some freshly grated coconut over the top and serve.Serve the Matki Chi Usal Recipe (Spicy Moth Sprouted Salad Recipe) along with Maharashtrian Kadhi, Phulkas and Kachumber Salad for a weekday lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Matki_Chi_Usal_Recipe_Spicy_Green_Moong_Sprouted_Salad_Recipe_.jpg, 12
Ingredients: salt,spinach,red chilli powder,mustard,curd,sugar,curry leaves,oil,cumin powder take out,pepper grind,white urad dal

Spinach Yogurt Salad Recipe - Spinach Raita Recipe,  1/2 teaspoon sugar - optional, 1/2 teaspoon cumin powder - take it out, 1/2 teaspoon whole pepper - Grind, 1/2 teaspoon oil, 1/4 teaspoon red chili powder, 1/2 teaspoon white urad dal, 1 sprig curry leaves, salt - as per taste, 1/4 teaspoon mustard, 2 cups spinach - finely chopped,2 cups curd, 150, Indian, To make spinach raita, first heat the oil in a pan.
Add cumin seeds and let it cook for 10 seconds.
Now add spinach and let it cook on high flame.
After the spinach becomes soft, turn off the gas and keep it aside.
Now add yogurt, cumin powder, red chili powder, black pepper powder and salt in a bowl.
Beat and keep it in the refrigerator for 2 hours.
After 2 hours heat the oil in a tempering pan.
Add the tempering material and let it cook for 15 seconds.
Now add spinach to the curd and mix.
Sprinkle and serve.
Serve Palak Raita with Garlic Dal, Sew Tomato Vegetable and Phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Raitas/Palak_Raita_Keerai_Thayir_Pachadi_Spinach_Yogurt_Salad-6.jpg, 11
Ingredients: tomato,wheat brown bread,salt,cardamom (elaichi) podsseeds,green peas (matar),water,carrot,ginger garlic paste,red chilli powder,semiya (vermicelli),onion,cinnamon stick (dalchini),mint leaves (pudina),cloves (laung),sunflower oil plus,garam masala powder

Semiya Biryani Recipe, Salt - as required,1 teaspoon Ginger Garlic Paste,1 Tomato,1 teaspoon Garam masala powder,2 teaspoon Sunflower Oil - plus 1 teaspoon,4 cups Water,1 Carrot (Gajjar),2 Cardamom (Elaichi) Pods/Seeds,1 Onion,6 Mint Leaves (Pudina),2 Whole Wheat Brown Bread,1/2 teaspoon Red Chilli powder,1/2 cup Green peas (Matar),3 Cloves (Laung),2 cups Semiya (Vermicelli),1/2 inch Cinnamon Stick (Dalchini), 25, South Indian Recipes, To begin making Semiya Biryani recipe, Heat a heavy bottomed pan, add vermicelli and dry roast it on medium flame for 2-3 minutes.Boil water in another pan.
Add a teaspoon of oil and add roasted vermicelli to it.
Cook for 2 minutes or until 90% cooked.Drain the cooked vermicelli from water and keep aside.
Gently fluff with a fork to separate it.Heat a heavy bottomed pan with oil, add the spices (cinnamon, cloves and cardamom) and saute for a minute.Add chopped onion and saute until translucent.
Now add ginger garlic paste and saute until raw smell goes.Then add chopped tomatoes and cook until it turns mushy.
Now add mint leaves and saute for a minute.Now add chopped carrot and green peas to it and saute for a minute.
Add required water, salt, garam masala powder and chilli powder.Mix well and cook covered until the water evaporates and veggies get cooked.
Tear the bread slices into pieces and add to it.Saute for a minute until everything is combined.
Add the cooked vermicelli and gently mix with fork.
Cook for 2-3 minutes in medium flame.The tasty semiya biryani is ready.
Serve hot.Serve Semiya Biryani along with Tomato Onion Cucumber Raita for your breakfast or light dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/SEMIYA_BIRYANI_1600.jpg, 16
Ingredients: salt,eggs,tomato red,paprika powder smoked,basil leaves,mozzarella cheese,water,italian,butter cubes,flour (maida)

Caprese Empanada Recipe With Tomato Basil And Mozzarella, 100 grams Mozzarella cheese - cut into small cubed,1 teaspoon Paprika powder - smoked,1 Whole Egg,2 sprig Basil leaves - finely chopped,Salt - as needed,1-1/2 teaspoons Salt,2 teaspoon Italian seasoning,3 Tomatoes - red,1 cup Butter (unsalted) - cut into 1/4-inch cubes,1/3 cup Chilled water,2-1/2 cups All Purpose Flour (Maida), 190, Italian Recipes, Method For CrustSift flour with salt into a large bowl mixing bowl.
Add the dried herbs and mix well.Add the cubes of butter to it and rub the butter with your fingertips or a pastry blender until mixture resembles coarse crumbs.
Next in another bowl, beat together egg and water in a small bowl with a fork.Add this to the flour and butter mixture and stir with a fork until just mixed together.Turn out mixture onto a lightly floured surface and knead gently with heel of your hand once or twice, just enough to bring dough together.
Do not overwork the dough in anyway.
It should just come together.Press the dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour.Method For the FillingChop the all the filling ingredients into tiny cubes, place it in a mixing bowl, add salt and paprika and stir it combine.Give it a taste and add more salt (or spice if you like).Keep the Caprese Filling aside.For making the Caprese EmpanadasBring out the dough from the fridge and quickly start working.Keep the counter clean and dusted with flour, a bowl with egg wash, a pastry brush, a cookie cutter, and plates with flour dusted on them handy.Roll out the dough into a thin rectangle.
Using a cookie cutter, cut circular discs off the dough.
You can also use an empanada shaper to make these Caprese Empanadas.Place a spoonful of the caprese filling towards the center and fold it into semi circle to form a half moon shape.
Working quickly pinch the edges together and make small pinches along the border or indent the edge with a fork.
Keep aside on the flour dusted plate till others are ready.Remember to work quickly since you don't want the dough to get warm.Once you have finished shaping and filling the caprese empanadas brush the crust with an egg wash on top if you wish.Again place the filled and shaped empanadas in the fridge for 20 mins at least to chill.
This chilling process will help the empanadas get a good crust.Preheat the oven at 180 C.
Dust the baking sheet with flour and place the chilled caprese empanadas on it.
Bake in the oven for 15 minutes till it has a golden crust on all sides.Remove from oven, let the Caprese Empanadas cool on a wire rack slightly and then serve with some mint gremolata!Served the Caprese Empanada Recipe With Tomato Basil And Mozzarella along with a fresh mint gremolata, these empanadas / hand pies will ensure you fall in love with old treasured recipes, all over again! , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Swayampurna_Mishra/Caprese_empanada__hand_pies_1600.jpg, 10
Ingredients: salt,arhar dal (split toor dal),tamarind water,rice,brinjal (baingan eggsplant),mustard seeds,asafoetida (hing),black urad dal (split),coconut ( quantity ),curd,curry leaves,dry red chillies,methi seeds (fenugreek seeds),turmeric powder,chana dal (bengal gram dal),sunflower oil

Brinjal Mor Kuzhambu Recipe, 2 teaspoons Sunflower Oil,Salt - to taste,3 Brinjal (Baingan / Eggplant) - cubed,1 cup Tamarind Water,2 teaspoons Rice,1 teaspoon Mustard seeds,2 tablespoon Fresh coconut - pieces (adjust quantity according to taste),1 teaspoon Black Urad Dal (Split),3/4 teaspoons Methi Seeds (Fenugreek Seeds),2 teaspoons Arhar dal (Split Toor Dal),2 teaspoons Chana dal (Bengal Gram Dal),8-10 Curry leaves,2 cup Curd (Dahi / Yogurt),1 teaspoon Turmeric powder (Haldi),5 Dry Red Chillies,1 pinch Asafoetida (hing), 55, Tamil Nadu, To begin making the Brinjal Mor Kuzhambu Recipe, soak the the dals - chana dal, toor and rice in lukewarm water and rest it for at least 30 minutes.Once done grind the dals and rice with little water to a smooth paste and add coconut and curd and grind it again in the same mixer to a smooth paste and keep it aside.Heat a kadai with oil, add chopped brinjal, sprinkle with salt and turmeric and cook till it becomes soft.Pour in the tamarind water and allow it to cook for at least 15 minutes until the brinjal becomes quite mushy.Mix in the curd and the freshly ground dal-rice paste into the kadai and stir well, sprinkle salt and pour in some more water to adjust the consistency.Allow it to boil for at least 10 minutes until the raw smell of the rice and dal goes away.
Switch off the heat and keep it aside.Heat a tempering pan with oil, add mustard seeds , urad dal and fenugreek seeds and allow it to sizzle.Add curry leaves and dry red chillies and allow it to crackle for few seconds.Sprinkle a pinch of hing at the end and pour this over the mor kuzhambu and serve hot.Serve the Brinjal Mor Kuzhambu Recipe along with steamed rice, Beetroot Poriyal Recipe or a Chow Chow Thoran (Poriyal) Recipe to make it a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Brinjal_Mor_Kuzhambu_Recipe.jpg, 16
Ingredients: salt,wheat (dalia godumai rava),ginger,asafoetida (hing),mustard seeds,water,curry leaves,coriander (dhania) leaves,onion,cumin seeds (jeera),peanuts (moongphali),methi seeds (fenugreek seeds),turmeric powder,chana dal (bengal gram dal),dry red chillies (or green chillies),turkey berry (sundaikkai),sunflower oil

Zucchini Wheat Semolina Salt Recipe, 1/2 teaspoon Turmeric powder (Haldi),2 sprig Curry leaves,1/4 cup Onion - finely chopped,Salt - to taste,1 inch Ginger - finely chopped,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,1 cup Broken Wheat (Dalia/ Godumai Rava),1 teaspoon Chana dal (Bengal Gram Dal),1 tablespoon Sunflower Oil,1/4 teaspoon Asafoetida (hing),1/2 cup Turkey berry - (sundaikkai),1 teaspoon Methi Seeds (Fenugreek Seeds),2 cups Water,3 Dry Red Chillies - (or green chillies),2 teaspoons Raw Peanuts (Moongphali),3 sprig Coriander (Dhania) Leaves, 35, South Indian Recipes, To begin making the Sundaikkai Godumai Rava Upma Recipe, heat a pressure cooker on medium flame, add oil, mustard seeds and allow the them to splutter, then add hing, peanuts, bengal gram, methi seeds, cumin seeds and let them sizzle.
Once it sizzles, add the dry red chilies, ginger and curry leaves.
Once the curry leaves crackle, add turkey berries or sundaikkai and fry until they are cooked but at the same time a bit crunchy.
This will take about a minute and half.
Add 2 cups of water, turmeric powder and salt.
Allow it to boil.When it starts to boil, add the broken wheat slowly and stir it for 1 minute so that no lumps are formed.Close the pressure cooker and allow it to give 3 whistles.Switch off the flame and open the cooker only once the pressure releases naturally.
Mix them once and garnish with coriander leaves.Serve Sundaikkai Godumai Rava Upma Recipe along with South Indian Coconut Chutney and Masala Chai for a healthy and filling breakfast.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/neerusrikanth/Sundaikkai_Godumai_Rava_Upma_.jpg, 17
Ingredients: salt,coriander (dhania) leaves,red chilli powder,water,dry yeast,ginger garlic paste,vivatta maida,sugar,onion,button mushrooms,turmeric powder,green chillies,sunflower oil

Rose Buns With Stuffed Mushroom Recipe, Salt - as required,2 Green Chillies,1/2 teaspoon Turmeric powder (Haldi),2 teaspoons Sunflower Oil,1-1/2 cup Vivatta Maida,1/4 cup Onion - finely chopped,1/2 tablespoon Sugar,1/2 cup Button mushrooms - finely chopped,Coriander (Dhania) Leaves - as required (finely chopped),1/8 cup Sunflower Oil,1/2 cup Lukewarm Water,1/2 teaspoon Ginger Garlic Paste,1 tablespoon Active dry yeast,3/4 teaspoon Salt,1/2 teaspoon Red Chilli powder, 47, Continental, To begin making the Rose Buns With Stuffed Mushroom recipe, in a medium mixing bowl, mix sugar with luke warm water.Then add yeast to the sugary warm water and keep aside for 10 minutes.
After 10 minutes, the mixture should turn frothy and have risen well.Take another broad bowl.
Add all purpose flour, oil, salt along with the frothed yeast mixture.
Gather to get a smooth dough.
No need to knead much.Keep covered with a wet cloth for 1-2 hoursor till doubled in size.Meanwhile, start preparing the stuffing.
Heat oil in a frying pan.
Add in finely chopped onion and saute till they turn soft.
Then add ginger garlic paste and cook for some more minutes.Add finely chopped mushroom, turmeric powder, finely chopped green chilies, red chili powder and salt.Mix everything well, cover and cook over medium heat for about 10-15 minutes or until all liquid has evaporated.Add chopped coriander leaves and give a quick stir.
Once done, remove from the heat and allow the stuffing to cool completely.After 1-2 hours, the dough will be doubled in size.
Now sprinkle some all purpose flour on a flat surface, punch down the dough and knead on the floured surface until smooth with the help of your palm.Divide the dough into 6 number of small balls.
Take one ball and roll out to about 5" diameter.
Place a round cookie cutter of 1.5" diameter in center without pressing down.Make four diagonal slits, leaving 1.5" center area.
Now take out the cookie cutter.
Place 1 tablespoon of stuffing in the center.
Brush a bit of butter on the edges of rolled dough.
Take one of the sections and cover the side of the filling with it.Next take the opposite side's section and cover the other side of the filling with it.
Press a little on the edges so that it stick to each other.Next similarly take and cover other two sections and finally give to a rose shape.
Repeat for rest of the dough balls.Preheat oven to 180 degree C.
Place all the roses on a baking tray lined with butter paper.Brush those with milk and sprinkle some white sesame seeds.Bake the roses for 18-20 minutes at 200 degree C or until the tops are golden.
Take out from oven and brush them with melted butter.
Serve hot.Serve Rose Buns With Stuffed Mushroom along with Masala Chai and Orange Lemon Tea Cake for your next tea party.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/firsttimercook/Rose_Buns_with_Stuffed_Mushroom.jpg, 13
Ingredients: wheat flour,ghee,fennel seeds (saunf),milk cold,jaggery,cardamom powder (elaichi)

Roat Recipe | Uttarakhand Style Sweetened Flatbread, 3 tablespoons Ghee - more to smear,1 cup Jaggery,1/4 cup Milk - cold,1/2 teaspoon Cardamom Powder (Elaichi),1 teaspoon Fennel seeds (Saunf),1 cup Whole Wheat Flour, 45, North Indian Recipes, To prepare Roat Recipe | Uttarakhand Style Sweetened Flatbread, In a bowl mix together wheat flour, 3 tablespoon ghee, fennel seeds and cardamom powder.In another pan mix together grated jaggery and very little water.Once the jaggery is dissolved, strain it to remove impurities.And allow to cool .Add cold milk to the flour, jaggery syrup and mix.Make a soft dough .Divide into equal portions.
Roll each ball into a thick roti.Heat a tawa and cook the roat on both sides until tiny brown spots appear.
Smear ghee generously while cooking .
Cook both sides till it's crisp.Serve Roat Recipe | Uttarakhand Style Sweetened Flatbread hot with a dollop of ghee as a dessert along with meals of Makki Ki Roti, Chole Pindi, Ghee Rice and raita., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/ROAT.jpg, 6
Ingredients: tomato,salt,mutton liver,coriander (dhania) leaves,onion large,ginger garlic paste,black pepper powder,green chillies,sunflower oil

Kaleji Ka Faal Recipe-Mutton Liver Pepper Fry, 2 Green Chillies,2 Onions - cut into large pieces,2 teaspoons Ginger Garlic Paste,1/2 cup Coriander (Dhania) Leaves - chopped,2 Tomatoes,2 teaspoons Black pepper powder,2 tablespoons Sunflower Oil,3/4 teaspoon Salt,300 grams Mutton Liver, 20, Hyderabadi, To begin making Kaleji Ka Faal Recipe - Mutton Liver Pepper Fry, clean and wash the kaliji well with water, cut it into small pieces and keep ready.Take onions, green chillies, ginger garlic paste, pepper powder, coriander leaves and salt in a mixer jar and grind them together into a fine paste.
Transfer this to a bowl.
and keep aside.Cut the tomatoes and deseed them.
Grind the tomatoes also in the mixer to a fine paste.Heat little oil over a pressure cooker and once the oil is hot, add the ground onion paste to it.Stir well and cook for a few minutes till the raw smell goes.Once this is done, add tomato puree and cook till the mixture comes together and leaves the sides of the pan.Finally, add the kaleji (mutton liver) and about a cup of water and mix well.Close the lid and pressure cook for 5 whistles on high heat or till the mutton is tender.Check for taste, add salt or pepper powder if necessary.Garnish with coriander leaves and serve Kaleji Ka Faal Recipe-Mutton Liver Pepper Fry as a side dish along with Indian breads like Spicy Aloo Naan Recipe and Chicken Corn Fritters Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/amina/Kaleeji_ka_faal_Mutton_liver_pepper_fry_original1_edited2.jpg, 9
Ingredients: cheese,potato,turmeric powder,coriander leaves,oil used,asafoetida,red chilli powder,tomato rye,ginger garlic paste,salt used,onion,coriander powder,green peas,garam masala powder,water used

Matar Keema Recipe,  1 tablespoon ginger garlic paste, water - used, 1 teaspoon red chilli powder, 1 onion - finely chopped, 1 potato - boiled and mashed, 1/2 cup cheese - pinch, 1 tomato - finely chopped / 2 teaspoon Rye, salt - used, oil - used, coriander leaves - a little, 1/2 teaspoon turmeric powder,1 cup green peas - boiled and mashed, 1/2 teaspoon garam masala powder, Asafoetida - a pinch, 1 teaspoon coriander Powder, 65, North Indian Recipes, To make pea mince, first heat oil in a pan.
Add cumin, rye and asafoetida to it.
Add onion after 15 seconds and cook till the onion becomes soft.
After the onion becomes soft, add ginger garlic paste to it and let it cook for 2 minutes.
After 2 minutes add finely chopped tomatoes and tomato puree.
Beat the pan and let it cook for 3 to 4 minutes.
After 4 minutes add red chili powder, turmeric powder, coriander powder, garam masala powder and salt.
Mix and let it cook for 5 minutes.
After 5 minutes add mash potatoes, cottage cheese and 1/4 cup of water.
Mix all and let it cook for 6 to 8 minutes.
After that add green peas.
Cover the pan and let it cook for 3 to 5 minutes.
After cooking, garnish with green coriander and serve.
Serve Matar Keema with Spinach Raita and Phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Matar_Keema_Recipe_Green_Peas_Gravy_With_Vegetables.jpg, 15
Ingredients: salt,coconut,water,agavemaple syrup,badam (almond),pumpkin seeds,instant oats (oatmeal),sunflower oil

Instant Granola In A Microwave Recipe, 2 teaspoons Sunflower Oil,1 tablespoon Honey - agave/maple syrup,2 teaspoons Chilled water,1 tablespoon Badam (Almond) - crushed,1 tablespoon Pumpkin seeds,4-1/2 tablespoons Instant Oats (Oatmeal),1 pinch Salt,1 tablespoon Dessicated Coconut, 5, Continental, To begin making the Instant Granola In A Microwave recipe, in a microwave cup, add in all the ingredients & mix them well.First microwave for 1 min & 30 seconds in an oven.
When done, remove them & stir well from the bottom of the mug.
By this stage the granola would be little damp.Microwave for another minute or until the oats are golden brown.
Be careful not to burn the oats.
Each microwave is different (Mine is 1200w).
So have a eye on them after 2 minutes.
Mine was done in exactly 3 minutes.Let this stand for 2 to 3 minutes or until it cools down completely.Microwave Granola is ready to serve.
You can store them in an airtight container for a week.
Serve Instant Granola In A Microwave with some greek yogurt and fresh fruits for a healthy and delicious breakfast or a glass of Banana Almond & Prunes Smoothie Recipe, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Anitha_Kirubakaran/INSTANT_GRANOLA_IN_A_MICROWAVE.jpg, 8