anandhuvasudev/southindiandish huggingface dataset:
Ingredients: black rice,asafoetida,curry leaves,neem leaves,red chilli,oil ghee,white urad dal

Dried Neem Flower Flavored Rice (Recipe in Hindi), 1 cup black rice - cooked, 1 red chili, 2 teaspoons neem leaves, 1/2 teaspoon white urad dal, Few curry leaves, oil - or ghee, 1/3 teaspoon asafoetida, 370, South Indian Recipes, To make Vepampu rice, first soak black rice for 6 to 8 hours.
Now pour these rice into the cooker with water and close the cooker.
Cook it to come to the city.
Allow the pressure to drain and keep aside.
Now heat oil in a pan.
After the oil is hot, add asafetida, dry red chillies, urad dal, neem flowers and mix it.
After the neem flowers are cooked, add black rice and mix it.
Add salt to it after 1 minute and let it cook for 2 minutes.
Turn off the gas after 2 minutes and serve.
Serve Veppampu Rice with Tomato Cucumber Onion Raita for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Neeru_Srikanth/Vepampoo_Rice_Dried_Neem_Flowers_Rice.jpg, 7
Ingredients: salt,tamarind water,mustard seeds,asafoetida (hing),jaggery,red chilli powder,curry leaves,white urad dal (split),mangalorean cucumber,turmeric powder,sunflower oil

Sweet and Sour Mangalore Cucumber Chutney Recipe, 1 tablespoon Red Chilli powder,1 teaspoon White Urad Dal (Split),Sunflower Oil,Salt - to taste,1 cup Tamarind Water,1 teaspoon Mustard seeds,1 Mangalorean cucumber - cut into cubes,2 teaspoon Jaggery,1 teaspoon Turmeric powder (Haldi),1 sprig Curry leaves,1 pinch Asafoetida (hing), 55, South Indian Recipes, To begin making the Sweet and Sour Mangalore Cucumber Chutney Recipe, heat a skillet with oil.
Add chopped mangalore cucumber, turmeric powder and salt and give it a toss.
Keep it covered and cook until the cucumber becomes soft and cooked.
This will take about 20 minutes to get done.
Add tamarind water and jaggery and cook till the water is all evaporated.
Finally add red chilli powder and little salt and cook for another 5 minutes.
Once done, switch off the heat and allow it to cool down.
Grind the mangalore cucumber into a smooth paste by adding some water.
After grinding transfer it to a serving bowl.
Heat a kadai with oil, add mustard seeds allow it to splutter and then add curry leaves and urad dal and leave it to sparkle for few seconds.
Sprinkle hing and pour the hot tempered oil over the chutney and serve.Serve the Sweet and Sour Mangalore Cucumber Chutney Recipe along with the neer dosa, or plain dosa and a South Indian Filter Coffee by the side.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Sweet_and_Sour_Mangalore_Cucumber_Chutney_Recipe_.jpg, 11
Ingredients: salt,mustard seeds,asafoetida (hing),curry leaves,mango (depending on the tartness the amount can be ed),sugar,dry red chillies,cumin seeds (jeera),chana dal (bengal gram dal),sunflower oil

Ambe Dal Recipe - Maharashtrian Salad with Raw Mango & Chana Dal, 1/2 teaspoon Mustard seeds,2 Dry Red Chillies - broken into pieces,Salt - to taste,1 tablespoon Sunflower Oil,1/2 teaspoon Sugar,1/4 teaspoon Asafoetida (hing),1 cup Chana dal (Bengal Gram Dal) - soaked in water for 3-4 hours,1/2 Mango (Raw) - peeled and grated (depending on the tartness the amount can be adjusted),6 Curry leaves,1/2 teaspoon Cumin seeds (Jeera), 25, Maharashtrian Recipes, To begin making the Ambe Dal Recipe firstly wash and soak the chana dal for 4-6 hours.
6 hours later, drain the water and add the chana dal into a mixer and grind it coarsely, with absolutely no water.
In a mixing bowl, combine the ground chana dal, grated mango, salt and sugar and give it a good mix.
In a tadka pan heat the oil on medium flame, add the mustard seeds and allow them to crackle, add cumin seeds, curry leaves, hing and red chillies.Add this tadka to the Mango-Chana dal mixture and mix well.Cool in the refrigerator for 30 mins (optional) and serve on a plantain leaf or large mango leaf.Serve Ambe Dal along with Aam Ka Panna Recipe - Raw Mango Juice Recipe or Aam Pudina Ka Panna Recipe as an evening or as part of the Maharashtrian Thali.
 , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Ambe_Dal_Green_Mango_and_Chana_Dal_salad.jpg, 10
Ingredients: tomato,salt,tamarind water,coconut,mustard seeds,ghee,jaggery,black peppercorns,curry leaves,byadagi dried chillies,coriander (dhania) seeds,dry red chillies,cumin seeds (jeera),methi seeds (fenugreek seeds),avarekalu lilva beans,turmeric powder

Mysore Style Avarekalu Rasam Recipe, 1 cup Avarekalu / Lilva Beans,Ghee - for cooking,1/2 teaspoon Turmeric powder (Haldi),2 teaspoons Fresh coconut,1/2 teaspoon Whole Black Peppercorns,Salt - to taste,2 sprig Curry leaves,1 Byadagi Dried Chillies,1 teaspoon Cumin seeds (Jeera),1 cup Tamarind Water,1 teaspoon Mustard seeds,2 Dry Red Chillies,2 Tomatoes - chopped,1 teaspoon Jaggery,1 teaspoon Coriander (Dhania) Seeds,1/2 teaspoon Methi Seeds (Fenugreek Seeds), 40, Karnataka, To begin making the Mysore Style Avarekalu Rasam Recipe, we will pressure cook the Avarekalu with 1 cup water and a pinch of salt for about 1 whistle.
Turn off the flame and allow to release the pressure naturally and then open the lid.Next to make the rasam masala,  in a small skillet, heat some ghee on low flame and roast the spices -coriander seeds, dry red chillies, byadgi dried Chillies, cumin seeds, whole black peppercorns, mustard seeds, fenugreek seedsRoast them until you get a nice aroma for about 10 minutes.
Once done, cool the mixture and blitz it to a smooth powder using a mixer grinder.Add fresh coconut, boiled avarekalu and give it a blitz.
Grind it into a coarse paste.Heat a saucepan with tamarind water, tomato, green chilli and turmeric powder allow it to boil for 10 minutes.Add this ground paste into the Avarekalu Rasam  that is being boiled, add salt, jaggery and adjust according to your palate.To temper, heat a small amount of oil, add mustard seeds and allow it to crackle and then add curry leaves, hing and leave it for 10 seconds and pour it over the boiling rasam and serve hot.Serve the Mysore Style Avarekalu Rasam Recipe along with steamed rice, Cabbage Palya Recipe, and curd rice to finish it off with.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Mysore_Style_Avarekalu_Rasam_Recipe_.jpg, 16
Ingredients: salt,flour (maida),green chillies oarsely ground (you can also red chilly powder),coconut scraped,rice flour,sunflower oil

Thenga Vada Recipe (Spicy Coconut Fritters), 6 Green Chillies - oarsely ground (you can also use red chilly powder),Sunflower Oil - for deep frying,Salt - to taste,3/4 cup Fresh coconut - scraped,1/2 cup All Purpose Flour (Maida),3 cups Rice flour, 60, Indian, To begin making the Thenga Vada Recipe, first mix the rice flour, maida, coarsely ground chillies, scraped coconut and salt in a mixing bowl and set it aside.Preheat the heat oil in a Kadai, for deep frying.When the oil is hot enough, add about 1 tablespoon of hot oil to the flour mixture and combine.
The mixture should resemble breadcrumbs.Add a little water to the thengai vadai flour mixture and mix well till everything comes together to form a firm ball of cough (similar to the dough formed for chapatis).When you are ready to fry the vadai, take a small lemon sized ball of the dough and flatten it on your hand to make thin discs or vadas.
You can optionally grease your fingers with oil so they don't stick to your fingers.Make a hole in the middle of the vadai disc with your finger so it resembles a donut.Drop the thengai vadas gently into the hot oil, one by one, taking care not to crowd the kadai.Fry the vadas till golden brown and crisp.
Then lift them out of the oil with a slotted spoon and drain on kitchen paper towels.
Cool slightly and serve.Serve the Thengai Vadas along with a tea time snack.
You can also store them in an airtight container for up to 1 week.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Tenga_Vade_Rice_flour_Coconut_fritters.jpg, 6
Ingredients: salt,green beans (french beans),red bell pepper (capsicum),black beans sauce,virgin olive oil,tomato ketchup,onion,hakka noodles

Black Bean Noodles Recipe, 1 Tablespoon Tomato Ketchup,1 Red Bell pepper (Capsicum),2-1/2 Tablespoon Black beans sauce,Extra Virgin Olive Oil - as required,10 Green beans (French Beans),3 Cups Hakka Noodles - boiled,Salt - as per taste,1 Onion, 30, Asian, To bgein making the Black Bean Noodles recipe, blanch the french beans in boiling water and then drain them under cold running water.
Chop their both ends and keep them aside.Chop the red pepper and onion into small cubes and keep them aside.
Heat up oil in a wok and toss up the blanched beans, cubed pepper and onions.Keep them saute for a couple of minutes.Next, add the black bean sauce, tomato sauce in the wok and give it a good stir.Add the boiled noodles into the wok and mix everything well.
Sprinkle some salt and give it a stir again.Let it cook for a couple for more minutes till you start noticing that noodles are properly coated with sauce.
Turn off the heat and serve it hot.Serve Black Bean Noodles on its own or along with General Tso's Chicken for a weekend dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/garimasgautam-gmail.com/Black_Bean_Noodles.jpg, 8
Ingredients: tomato,pav bhaji masala,green beans (french beans),ginger,cheese,salt,cauliflower (gobi),green peas (matar),cloves garlic,carrot,red chilli powder,onion,green bell pepper (capsicum),coriander powder,potato (aloo),butter,cabbage (patta gobi muttaikose)

Cheesy Pav Bhaji Recipe, 1/2 cup Green beans (French Beans) - finely chopped,1 tablespoon Pav bhaji masala,1/2 cup Carrots (Gajjar) - finely chopped,3 cloves Garlic - grated,1/2 cup Cauliflower (gobi) - cut into small florets,2 tablespoons Cheese,1 inch Ginger - grated,1 teaspoon Red Chilli powder,1/2 cup Cabbage (Patta Gobi/ Muttaikose) - finely shredded,1 teaspoon Coriander Powder (Dhania),Salt - to taste,1 Onion - finely chopped,2 Tomatoes - finely chopped,1/2 cup Green peas (Matar),2 tablespoons Butter,1 Green Bell Pepper (Capsicum) - finely chopped,2 Potatoes (Aloo) - cubed, 30, Maharashtrian Recipes, To begin making the Cheesy Pav Bhaji, heat butter in a pressure pan, add onions and saute until it turns translucent.Add the ginger-garlic paste and saute until the raw smell goes away.Add the finely chopped capsicum and saute until half done.Now, add the tomatoes and cook until it turns soft.Add the other vegetables, cubed potatoes, beans, carrots, cabbage and green peas and mix well.Add the red chilli, coriander, pav bhaji masala, and 2 to 3 cups of water and mix well.Season with salt, put the lid on for the cooker and pressure cook it for 3 whistles on medium flame.Once the pressure is released, open the lid, and mash the vegetables with a potato masher to your desired consistency.If you think it is too thick, place it back on the flame, add a cup of water and bring it to a rolling boil.Just before serving, grate the cheese cubes over it while it is still hot.Serve the Cheesy Pav Bhaji along with butter toasted Homemade Whole Wheat Pav, onion salad and lemon wedges with Carrot Pineapple Orange Juice Recipe for your next home party., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Cheesy_Pav_Bhaji_Recipe.jpg, 17
Ingredients: wheat (dalia godumai rava),green beans (french beans),ginger,ghee,mustard seeds,asafoetida (hing),carrot,onion,garlic,cumin seeds (jeera),lemon,green moong dal,turmeric powder,green chillies,curry leaves hands,mint leaves (pudina)

Broken Wheat And Green Moong Khichdi Recipe, 5-6 Curry leaves - torn with hands,Mint Leaves (Pudina) - a few sprigs chopped,1 Carrot (Gajjar) - finely chopped,1/2 teaspoon Mustard seeds,1/2 teaspoon Turmeric powder (Haldi),1/2 inch Ginger - grated,4 Garlic,1 teaspoon Lemon juice,1/2 cup Green Moong Dal (Whole) - lightly roasted and soaked in water for 30 minutes,1 cup Broken Wheat (Dalia/ Godumai Rava) - lightly roasted,1 Onion - finely chopped,1 tablespoon Ghee,1/4 cup Green beans (French Beans) - finely chopped,1/4 teaspoon Asafoetida (hing),3-4 Green Chillies,1/2 teaspoon Cumin seeds (Jeera), 50, North Indian Recipes, To begin making the Broken Wheat And Green Moong Khichdi, first crush together the garlic cloves, cumin seeds and green chilies in a small mortar and pestle.
Keep it aside.Heat oil or ghee in a pressure cooker and add mustards seeds.
Once they crackle, add the crushed garlic-cumin-chillies paste and the curry leaves.Fry for a few seconds and then add the onion.
Saute for a minute and then add turmeric powder, asafoetida and ginger.
Mix it properly and add all the vegetables.Saute for another minute and then add the dalia and green moong.Add enough water (depending on the consistency required) and mix well.
About 3 cups for a porridge like consistency.Sprinkle some salt and cook it till the cooker releases 2 whistles or till well cooked.Wait for the pressure to come down on its own.
Garnish the khichdi with chopped mint and coriander, lime juice (if using) and serve immediately.Serve Broken Wheat And Green Moong Khichdi with Mooli raita or Gujarati Kadhi and papad., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Dalia_broken_wheat_and_Green_Moong_Khichdi.jpg, 16
Ingredients: turmeric powder,salt,ginger,spinach,red chilli powder,curd,coriander,onion,lemon,oil,green chillies,cumin seeds,yellow moong dal

 Moong Dal Palak Cheela (Recipe In Hindi),  oil - as per use, 1/2 cup curd - whisk,250 grams yellow moong dal, 1 onion - finely chopped, 50 grams spinach - finely chopped, 2 green chillies - finely chopped, 3/4 teaspoon cumin seeds, coriander - little, 2 teaspoons lemon juice, salt - as per taste, 1/2 teaspoon turmeric powder, 1 inch ginger - grated, 3/4 teaspoon red chili powder, 50, Indian, To make Moong Dal Palak Chila, first wash the moong dal thoroughly.
Soak moong dal in water for 4 to 5 hours as per use.
Take out the water and put the lentils in the mixer grinder.
Add some water and grind it to make a batter.
Pour this solution in a bowl and add salt, curd, spinach, onion, coriander, green chillies, ginger, cumin, turmeric powder, red chili powder and neemu juice.
Mix well.
Heat the pan and grease it with oil.
After heating, add a spoon of batter and spread it in a round shape.
Pour some oil all around and cook it well from both the sides.
Remove and serve in a plate after cooking.
Serve moong dal spinach chila with coriander mint chutney and masala tea for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Farrukh_Aziz_Ansari/Moong_Dal_Palak_Cheela.jpg, 13
Ingredients: pizza pasta sauce,salt,paneer,mozzarella cheese,virgin olive oil,basil leaves,onion,garlic,black pepper powder,green zucchini,dried oregano

Zucchini Lasagna Recipe, 1 tablespoon Dried oregano,1-1/2 tablespoon Basil leaves - chopped,Black pepper powder - as required,Salt - to taste,1-1/2 cup Homemade Pizza And Pasta Sauce,1/2 teaspoon Garlic - minced,1 Onion - chopped,2 Green zucchini - cut lengthwise into very thin slices,1 cup Mozzarella cheese - shredded,Extra Virgin Olive Oil,1/2 cup Paneer (Homemade Cottage Cheese) - crumbled, 100, Italian Recipes, To begin with the Zucchini Lasagna Recipe first, arrange zucchini slices on a colander and sprinkle some salt and leave it free for 30 minutes.
Meanwhile heat oil in a pan Add chopped onion and minced garlic and sauté it till onion turn translucent.Now add pasta sauce and stir the mixture for about 3 minutes.
Add the cottage cheese, salt, black pepper, oregano, basil and cook for another 2 minutes.
Rinse the salt off from the zucchini and squeeze the water out.
Now in another skillet heat some oil and add the zucchinis to it.
Let them cook till they turn brown on both the sides.
Now we are ready to assemble the lasagna, take an oven saved bowl and spread cooked pasta in the bottom and start to layer the zucchini slices.
Spread some more pasta sauce over the zucchini and now sprinkle the mozzarella cheese.
 Repeat this step for another 3 times.
Preheat oven to 425 F and bake the lasagna for 10-15 mins and plate them on a serving plate.Garnish it with the chopped basil and serve them hot.Serve the Zucchini Lasagna with some Mocha Pana Cotta Recipe for a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Aarti_Sharma/Zucchini_Lasagna.jpg, 11
Ingredients: orange,pistachios,tender coconut water,blueberries,mint leaves (pudina) a,chia seeds,coconut milk

Coconut Chia Pudding Recipe, 1 1/2 cup Tender coconut water,Honey - optional,Mint Leaves (Pudina) - a few,1/4 cup Chia Seeds,2 tablespoon Coconut milk - thick,1 Orange - zest,1/4 cup Blueberries,1 tablespoon Pistachios - crushed, 50, Goan Recipes, To begin making the Coconut Chia Pudding recipe, Mix chia seeds and coconut water in a bowl and set aside.After 15 minutes mix again to remove any lumps and now refrigerate this for 3 to 4 hours or overnight.Stir in the coconut milk just before you serve add the berries and the nut powder and zest 1 orange over the pudding and garnish with mint leaves.Enjoy Coconut Chia Pudding with a cup of tea or a glass of juice for a healthy breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Coconut_chia_pudding.jpg, 7
Ingredients: salt,coriander (dhania) leaves,paneer,cloves garlic,sugar,dry red chillies,onion,vinegar,cumin seeds (jeera),sunflower oil

Lahsuni Paneer Recipe - Paneer Flavoured With Garlic, 1 teaspoon Sugar,Salt - as required,4 Dry Red Chillies,Coriander (Dhania) Leaves - for garnish,1 teaspoon Cumin seeds (Jeera),1 teaspoon Vinegar,1 Onion,1 teaspoon Sunflower Oil,10 cloves Garlic,200 grams Paneer (Homemade Cottage Cheese), 25, North Indian Recipes, To begin making the Lahsuni Paneer Recipe, thaw the paneer to room temperature.
Cut into small cubes and keep aside.
Follow Homemade Paneer Recipe to make paneer at home.To a mixer, add garlic pods, sugar, vinegar, salt and dry red chilli (removing seeds inside) and grind everything into smooth paste in a mixer grinder adding very little water.In a heavy bottomed pan, heat some oil (or butter).
Add cumin seeds and once it splutters, add chopped onion and saute until translucent.
Now add the grounded garlic chilli paste to it and saute well until raw smell goes.Once everything is combined and the oil starts separating, add the paneer cubes.
Saute for 2-3 minutes in medium flame until paneer gets coated with masala.Garnish Lahsuni Paneer with coriander leaves and remove from flame.
Serve hot.Serve freshly prepared Lahsuni Paneer for a weekend meal along with Parathas, Punjabi Dal Tadka and Red Cabbage Carrot, Sprout and Onion Salad for a complete meal.
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Ingredients: basmati rice,black cardamom (badi elaichi),ginger,coriander powder,bay leaves (tej patta),cardamom (elaichi) podsseeds,coriander (dhania) leaves,ghee,red chilli powder,cloves garlic,black peppercorns,mace powder,onion,mutton,cinnamon stick (dalchini),black pepper powder,mint leaves (pudina),green chillies,curd (sour curd),sunflower oil

Bhopali Style Gosht Ka Pulao Recipe, 3 Green Chillies,250 grams Mutton,Sunflower Oil - as required,4 cloves Garlic,1/2 tablespoon Coriander Powder (Dhania),2 cups Basmati rice,1/2 cup Curd (Dahi / Yogurt) - (sour curd),Coriander (Dhania) Leaves - few,2 Cardamom (Elaichi) Pods/Seeds,1 Bay leaves (tej patta),1 inch Ginger,1/2 teaspoon Black pepper powder - freshly crushed,Mint Leaves (Pudina) - few,2 Black cardamom (Badi Elaichi),1 tablespoon Ghee,1 Onion,1/2 teaspoon Mace powder,3 Whole Black Peppercorns,1/2 teaspoon Red Chilli powder,1/2 inch Cinnamon Stick (Dalchini), 95, North Indian Recipes, To begin making the Bhopali Style Gosht Ka Pulao recipe, wash and rinse rice well.
Soak in clear water and set aside for minimum one hour before cooking.In a large thick bottomed vessel, heat oil and add bay leaf, black cardamom, cardamom pods, mace powder, whole black pepper corns and cinnamom stick.
Let it cook for about 30 seconds.After 30 seconds, add chopped ginger, garlic and saute for a while.Add chopped onions and saute till translucent and raw smell disappears.
Meanwhile add green chilies as well.
Let t cook for about 2 minutes.
Next, add the mutton pieces and mix well on high flames.
Let it be on high till the moisture evaporates well.
Cook it for about 3 to 4 minutes.Now add sour curd and crushed mint and mix nicely such that everything gets incorporated well.As soon as you find curd leaving water from sides, turn the flames to low.
Close the lid and allow it to cook till mutton gets almost 80% tender.Once the mutton is semi cooked, add red chili powder, coriander powder, black pepper powder and some more dry mint.
Mix well.Fry everything till oil starts leaving from sides.
You may adjust oil if required.Add soaked rice, and fry again for couple of minutes.Now add water till the surface of the rice or double the quantity of rice.
(Ex - If you take 10 cups rice then add 20 cups of water)Adjust salt as needed and stir well.
Keep the flames high till you get a boil.Simmer the flames and let the rice cook with lid partially closed.Once the rice is cooked, turn off the gas and add ghee all over.
Garnish with fresh coriander and serve hot.Serve Bhopali Style Gosht Ka Pulao along with Tomato Onion Cucumber Raita, Tadka Raita or any other Raita of your choice.
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Ingredients: cheese,salt,wheat flour,red bell pepper (capsicum),green chilli,spinach,sunflower oil oil,coriander (dhania) leaves,paneer tofu,sweet corn,green bell pepper (capsicum)

Corn and Spinach Whole Wheat Calzone Recipe, 1 Red Bell pepper (Capsicum) - finely chopped,1/4 cup Cheese,1 Green Chilli - finely chopped,Salt - to taste,1 cup Spinach - roughly chopped,1 cup Sweet corn - steamed,5 sprig Coriander (Dhania) Leaves - finely chopped,1/2 cup Paneer (Homemade Cottage Cheese) - or tofu,2 cups Whole Wheat Flour,Sunflower Oil - oil for cooking,1 Green Bell Pepper (Capsicum) - finely chopped, 70, Italian Recipes, To begin making the Corn and Spinach Whole Wheat Calzone Recipe, first get all the ingredients ready.To begin making the dough for the spinach roti - in a wok, add a teaspoon of oil and stir fry the spinach until it wilts down.
Once the spinach wilts down, turn off the heat and allow it to cool.
once cooled, puree the spinach.In a large mixing bowl, add the pureed spinach, the whole wheat flour, salt and add little water at a time to make a smooth firm dough.
Drizzle a little oil and knead again to make a smooth dough.Divide the dough into 8 to 10 equal portions and shape into balls.
Keep aside.To make the corn filling for the calzone, heat oil in a pan and add green chillies and capsicum and stir fry until the capsicum becomes soft and tender.
Once soft and tender, add the remaining filling ingredients and stir well to combine.
Check the salt and adjust to suit your taste.To make the calzones, roll the dough ball into a flat circle of 3 inch diameter by dusting it in flour.Place a tablespoon of the filling on one side of the rolled dough.
Now fold the other to make a calzone which is half moon shaped.Take a fork and press on all sides to seal the edges and make a design.
Place this calzone on a hot tava on simmer.
Add a little oil on both sides and cook until the dough is cooked through and brown on both sides and lightly crisp.Once done, remove from the skillet and serve.Serve the Corn and Spinach Whole Wheat Calzone as a tea time snack, pack into the kids lunch box or even serve it as an appetizer for parties along with Macaroni Minestrone Soup and Roasted Potatoes & Zucchini Bake, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Anitha_Balaji/Corn_and_Spinach_Whole_Wheat_Calzone_Recipe-1.jpg, 11