anandhuvasudev/southindiandish huggingface dataset:
Ingredients: cheese,salt,bacon,eggs,butter cold,cloves garlic,onion,gram flour (maida),lemon,parsley leaves,black pepper powder,eggs,butter

Bacon Quiche Tart Recipe, 2 tablespoon Parsley leaves,Salt - to taste,1 teaspoon Lemon juice,2 tablespoon Butter,100 grams Bacon strips,1 Whole Egg,1 Onion - finely chopped,125 grams Butter - cold,3 Whole Eggs,1/2 teaspoon Salt,240 gram All Purpose Flour (Maida),3 cloves Garlic - minced,2 Egg yolks,200 ml Fresh cream,1/2 cup Cheese - grated,1 teaspoon Black pepper powder, 100, French, To prepare Bacon Quiche Tart Recipe, get prep with all the ingredients first.For making the pastry, add butter, flour and salt in a food processor and pulse until mixture resembles breadcrumbs.
This will take 2-3 minutes.Add egg and lemon juice and process until mixture forms a ball.
Turn onto a floured bench and gently knead to bring the dough together.
Do not over knead as it will result in tough pastry.Wrap in cling wrap and chill for at least 30 minutes.To make the filling, melt half the butter in a frying pan.Add onion and cook till they are translucent.
Add garlic and cook further for 1 minute.
Remove from heat and transfer to a bowl.Melt remaining butter in the same pan, add bacon and caramelize it slightly, stirring occasionally.Add to the onions and stir to combine.Preheat oven to 200 degree Celsius.Lightly grease an 8 inch fluted tart tin or 12 mini tart molds.Roll pastry dough to 2-3mm thickness.
Use dry flour or baking sheet if it is tough to roll otherwise.Gently ease into the prepared tart tin, pressing it into the edges of the tin.
Trim the extra sides with a sharp knife and prick the base using a fork.Lay a sheet of baking paper over the base and fill with rajma or chana and blind bake pastry for 15-20 minutes or until golden.Remove from oven, remove the beans along with the baking paper and return to the oven for 5 minutes to crisp.Whisk together cream, eggs and yolks in a bowl.
Season with salt and pepper.Fill the base of the blind baked pastry shell with onion & bacon mixture, sprinkle half the cheese and then pour over egg mixture and top with the rest of the cheese.Bake for 15 minutes and then reduce temperature to 160 degree Celsius and bake until set for about 5 minutes.Serve Bacon Quiche Tart warm with a salad for a complete meal or as it is for tea-time snack or Avocado Parsley Pasta salad for a light meal this tart is a winner all the way through.
It can also be had with a cup of Maple Roasted Cinnamon Spiced Latte Recipe as a drink to quench your thirst., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/bacon_quiche_tart_recipe.jpg, 13
Ingredients: salt,ginger,rice flour,mustard seeds,asafoetida (hing),coriander (dhania) leaves,ajwain (carom seeds),red chilli powder,water,curry leaves,gram flour (besan),cumin seeds (jeera),lemon,potato (aloo),turmeric powder,green chillies,sunflower oil

Aloo Bonda Recipe (Deep Fried Snack With Potato Filling), 1/2 teaspoon Turmeric powder (Haldi),Water - as required,2 teaspoon Mustard seeds,Sunflower Oil - for deep frying,5 Potatoes (Aloo) - boiled,1 tablespoon Sunflower Oil - hot,Salt - to taste,1 teaspoon Lemon juice,2 tablespoons Rice flour,1 teaspoon Ajwain (Carom seeds),10 Curry leaves - chopped,1 cup Gram flour (besan),1 tablespoon Sunflower Oil,1 teaspoon Ginger - grated,1/2 teaspoon Asafoetida (hing),1/2 teaspoon Red Chilli powder,1/4 teaspoon Asafoetida (hing),2 to 3 tablespoon Coriander (Dhania) Leaves - chopped,1/2 teaspoon Cumin seeds (Jeera),3 Green Chillies - finely chopped, 55, Bengali Recipes, To begin making the Aloo Bonda recipe, firstly we will make the potato filling.Heat 1 tablespoon oil in a heavy bottomed pan.
Add the mustard seeds and once they splutter add the cumin seeds.Add the green chillies, ginger, hing, curry leaves, turmeric powder and sauté for a few seconds.Add the potato mash, salt and mix.
Take it off the heat.
Add the lime juice and coriander leaves and mix.
Keep aside to cool.Heat a deep fry pan for deep frying the bondas.In a mixing bowl add the ingredients under ‘for the batter’ except water.Gradually, add water and make a thick batter.
Make small balls out of the potato mixture.Dip each ball in the batter and deep fry on low to medium heat till golden brown.Take out with a slotted spoon and keep on absorbent paper.
Serve Aloo Bonda with Dhaniya Pudina Chutney, Date Tamarind Chutney or any other chutney of your choice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Aloo_Bonda_Deep_fried_snack_made_with_potato_filling_and_gram_flour_batter.jpg, 17
Ingredients: salt,mustard oil,asafoetida (hing),fennel seeds (saunf),split methi seeds (methi kuria),red chilli powder,gunde (bird lime),turmeric powder,split mustard seeds (rai kuria)

Rajasthani Gunday Pickle Recipe (Bird Lime Pickle), 1 teaspoon Asafoetida (hing),1/2 tablespoon Red Chilli powder,Salt - to taste,3 tablespoons Mustard oil,500 grams Gunde (bird lime),1 teaspoon Split Methi Seeds (Methi Kuria),1 teaspoon Fennel seeds (Saunf) - roasted and crushed,1 teaspoon Turmeric powder (Haldi),1 teaspoon Split Mustard Seeds (Rai Kuria), 45, Rajasthani, To Prepare Rajasthani Gunde Ka Achaar, boil the gunde ni water until soft, drain the water, remove the seeds and keep it aside to cool down.Once done, heat the mustard oil in a heavy bottomed pan.
Once heated, stir in the asafoetida, the achaar masala and red chilli powder.
Adjust salt according to taste.After 2 minutes, add the cooked gunde and mix everything well and stir fry for 4 to 5 minutes until the masala gets well coated to make the Gunde Ka Achaar.Once done, turn off the heat.Let the Gunde Ka Achaar cool down completely.
Once cooled completely, store the Gunde Ka Achaar in pickle bottle/ceramic/glass container.
Store the Gunde Ka Achaar in the refrigerator for 3 to 4 weeks or even upto a month.
Since this a more like a fresh pickle, it only stays for a month or two.Serve Rajasthani Gunde Ka Achaar as an accompaniment with along with your meals for breakfast, lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Rajasthani_Gunde_Ka_Achaar_Bird_Lime_Pickle.jpg, 9
Ingredients: tomato,salt,wheat flour,red bell pepper (capsicum),cumin powder (jeera),tabasco original sauce,mozzarella cheese,water,virgin olive oil,spring onion (bulb greens),onion,butter cubes,green chillies

Baked Whole Wheat Salsa Tart Recipe, 1/2 cup Butter - cut into 1/4-inch cubes,1-1/2 Whole Wheat Flour,1/2 cup Spring Onion (Bulb & Greens) - finely chopped,1 teaspoon Cumin powder (Jeera),Salt - to taste,2 Red Bell pepper (Capsicum) - finely chopped,1/4 teaspoon Salt,2 Green Chillies - finely chopped,1 Onion - finely chopped,1/2 cup Mozzarella cheese - grated,1 teaspoon Extra Virgin Olive Oil,1 teaspoon Tabasco Original - Hot Sauce - adjustable,3 tablespoons Chilled water,6 Tomatoes - blanched and finely chopped, 55, French, To begin making Baked Whole Wheat Salsa Tart Recipe, we will first have to get the pie dough ready and refrigerate it for a couple of hours.First get all the ingredients ready for the pie dough and get your butter cut into small pea size pieces.In a large mixing bowl, combine the flour, salt, and sugar.
Add the butter into the flour mixture.Work the butter into the flour with your fingers until the mixture resembles a coarse meal.
When you hold the flour together, it should hold tight and when you let it loose, it will fall apart.Sprinkle ice water onto the flour and butter mixture.
Using your hands push the dough from the sides to the middle of the bowl to form a ball that holds together.Make sure to add little water at a time, as the heat from your hands will melt the butter and help form the dough as well.You can transfer the pie dough onto a work surface and knead the dough until all the flour has come together to form a smooth dough.Once done, wrap the dough in a cling film or a plastic wrap and refrigerate it for a couple of hours.
This refrigeration process helps to give the pie crust a flaky texture.Once refrigerated, we are now ready to roll the dough to form a crust.Preheat the oven at 180 C.Place the dough on a generously floured surface and roll the pie dough into a 9 inch round.Transfer the pie dough into the pie crust pan and press it down to fit the dough into pie pan from the sides as well.
If there is an excess dough, remove it.Fork the crust all around so that it does not puff up when baking.
We will now pre-bake the tart crust.Place the tart pan in the oven and bake for about 8 to 10 minutes until you notice the crust is turning golden.
Once you notice the crust is turning golden, remove from the oven and keep aside.In a large mixing bowl, combine all the ingredients except the cheese.
Check the salt and spice and adjust to suit your taste.Pour this Salsa mixture into the prepared tart crust, spread the mozzarella cheese on the top and place it in the oven to make.
Bake for about 5 minutes until the cheese melts.
Once the cheese melts, the Baked Whole Wheat Salsa Tart is ready.
Remove from the oven and wait for a few minutes before cutting it to serve.Serve the Baked Whole Wheat Salsa Tart along with a glass of wine as an appetizer for your parties., https://www.archanaskitchen.com/images/archanaskitchen/World_Appetizers/Baked_Whole_Wheat_Salsa_Tart_Recipe-1.jpg, 13
Ingredients: tomato,ginger,green chilli,ghee,black pepper corns,cinnamon stick,red chilli powder,cloves garlic,water,white urad dal (split),dry red chillies,onion,coriander (dhania) leaves,cumin seeds (jeera),coriander powder,turmeric powder,cloves (laung),garam masala powder

Dal Kabila Recipe - Diabetic Urad Dal Tadka, 3 sprig Coriander (Dhania) Leaves - chopped,3 Dry Red Chillies,1 Tomato - finely chopped,1 teaspoon Ghee,1 teaspoon Coriander Powder (Dhania),1/4 teaspoon Garam masala powder,1 teaspoon Cumin seeds (Jeera),1/4 teaspoon Red Chilli powder,1 Onion - finely chopped,1 inch Cinnamon stick,1 cup White Urad Dal (Split),1 Green Chilli - slit,1/2 inch Ginger - finely chopped,1 teaspoon Black pepper corns - lightly crushed,1 tablespoon Ghee,1/4 teaspoon Turmeric powder (Haldi),3 Cloves (Laung),3 cloves Garlic - finely chopped,3 cups Water, 30, North Indian Recipes, To begin making Dal Kabila Recipe first wash urad dal and soak it for 2 hours.
Prep all the ingredients.Add ghee into the pressure cooker and place over medium heat.Add in the dry red chillies, cinnamon stick, cloves and saute until you can smell the aromas of the spices coming through.Add Onions and slit green chillies and saute until the onions soften and change colour.Stir in the tomatoes, red chilli powder, turmeric powder, coriander powder, and saute.
Finally add the split urad dal, salt along with 3 cups of water and cook for 5 to 6 whistles (about 15 minutes).Once done, turn off the heat and allow the pressure to release naturally.
Once the pressure has released, check the salt and adjust according to taste.
Transfer the Dal Kabila/ Urad Dal Tadka to a serving bowl.The final step is the tadka.Heat the ghee in a pan over medium heat; add the cumin seeds, crushed black pepper and sauce for a few seconds until the cumin seeds crackle.
Spoon the takda over the Dal Kabila and serve hot.Serve the Dal Kabila/ Urad Dal Tadka with Palak Ragi & Oats Wheat Thepla and Kachumber Salad Recipe With Cucumber, Onion & Tomatoes for a wholesome weeknight diabetic indian dinner or lunch., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Dal_Kabila_White_Split_Urad_Dal_Recipe-4_1600.jpg, 18
Ingredients: salt,eggs,baking soda,vivatta maida,vanilla,brown sugar (demerara sugar),condensed milk,cocoa powder,chocolate chips,butter

Thumbprint Salted Caramel Chocolate Cookies Recipe, 3/4 cup Brown Sugar (Demerara Sugar),1 cup Vivatta Maida,3/4 cup Chocolate chips,1/4 teaspoon Salt,Salt - a pinch,1 Whole Egg,350 ml Condensed Milk,110 grams Butter (unsalted),1/3 cup Cocoa Powder,1/2 teaspoon Baking soda,2 teaspoons Vanilla Extract, 27, Continental, To begin making Thumbprint Salted Caramel Chocolate Cookies Recipe, preheat oven to 350 degrees F.Whisk together flour, cocoa powder, baking soda and salt; set aside.In a large bowl, beat butter , brown sugar, egg, vanilla and  until creamy and smooth; about 1-2 minutes.
Add in flour mixture and incorporate until well combined.Fold in the chocolate chips.Roll into small dough balls or use a small cookie scoop to drop on a baking sheet and flatten slightly with the palm of your hand.
Bake 8-10 minutes.
I like to take mine out at 9 minutes so they remain soft.
Then press the cookies with back of scoop kind of spoon when it is warm.
Cool completely.For the caramel sauce, pour the condensed milk can in a microwave safe bowl then heat 5 mins stirring at intervals till your sauce is done with brownish in color.
Cool this a bit and then pour in the caramel sauce in the cookies.
Sprinkle with sea salt immediately.
This recipe made about 16 cookies.Serve Thumbprint Salted Caramel Chocolate Cookies Recipe along with Homemade Hot Chocolate with Whipped Cream Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sadafabbasi79-yahoo.com/thumbprint_cookies_with_salated_caramel_filling_recipe-001.jpg, 10
Ingredients: baking powder,wheat flour,salt,milk,virgin olive oil,vivatta maida,sugar,cranberries

Olive Oil & Cranberry Cookies Recipe, 1/4 cup Extra Virgin Olive Oil,1 cup Vivatta Maida,1-1/2 teaspoons Baking powder,1/4 cup Milk,1/4 teaspoon Salt,1 cup Whole Wheat Flour,1/4 cup Cranberries,1/2 cup Sugar, 40, Continental, To begin making the Olive Oil & Cranberry Cookies Recipe, preheat the oven to 180 degree Celsius for 10 minutes.Combine the flour, wheat flour, baking powder, sugar, salt first.
Mix all the dry ingredients well.Add olive oil and cranberries and mix well.
You will get a crumble texture.
Slowly add milk and bring all the mixture together and bind them.Make small balls out of the cookie mixture, make sure they are holding together and then flatten them.
Place the cookies on your cookie tray and bake them in the oven for 20 minutes.Serve the Olive Oil & Cranberry Cookies Recipe along with a cup of hot chocolate or masala chai to enjoy evening time with bliss., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Olive_Oil__Cranberry_Cookies_Recipe_.jpg, 8
Ingredients: salt,green beans (french beans),green chilli,cumin seeds (jeera),black pepper powder,eggs,turmeric powder,sunflower oil

Green Beans And Scrambled Egg Recipe, 1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Cumin seeds (Jeera),300 grams Green beans (French Beans) - chopped,1 Green Chilli - chopped,3 Whole Eggs,Sunflower Oil,1 teaspoon Black pepper powder, 35, North Indian Recipes, To begin making the Green Beans And Scrambled Egg Recipe, heat a saucepan with oil, once it is hot enough, add cumin seeds and allow it to sizzle.Once the cumin seeds have crackled add chopped green beans and sprinkle salt.
Saute for a minute and allow it to cook for few minutes till the beans turn soft.Once the beans are cooked, break the egg slowly one by one, sprinkle turmeric, pepper powder, green chilli and  salt to taste.
Keep stirring until the eggs and green beans come together and scramble is well cooked.Once the egg is cooked turn off the heat .
Transfer into a serving bowl and serve Green Beans And Scrambled Egg Recipe warm.Serve the Green Beans And Scrambled Egg Recipe along with Yellow Pumpkin Dal ,Palak Ragi Oats Wheat Thepla, Kela Anar Raita Recipe to make it meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Green_Beans_Egg_Scramble_Recipe.jpg, 8
Ingredients: salt,arhar dal (split toor dal),ginger,rice,asafoetida (hing),ghee,coriander (dhania) leaves,green peas (matar),red chilli powder,mango,onion,cumin seeds (jeera),potato (aloo),turmeric powder,green chillies

Bardoli Ki Khichdi Recipe, 1 tablespoon Coriander (Dhania) Leaves - finely chopped for garnish,1.5 tablespoon Ghee,Salt - to taste,1 teaspoon Cumin seeds (Jeera),2 Potatoes (Aloo) - Cut into cubes,1 teaspoon Red Chilli powder,2 Green Chillies - finely chopped,1 Onion - finely chopped,1.5 cups Arhar dal (Split Toor Dal),2 inch Ginger - finely chopped,1/4 teaspoon Asafoetida (hing),1/2 cup Green peas (Matar),2 cups Rice,1 teaspoon Turmeric powder (Haldi),1/2 cup Mango (Raw) - grated, 50, Gujarati Recipes﻿, To begin making Bardoli Ki Khichdi Recipe, wash and soak the rice and dal separately for 30 minutes.In a pressure cooker pan, heat a tablespoon of ghee, add in the cumin seeds and let it sizzle.Add the asafoetida, onion and saute until it turns translucent.
Add the ginger, green chilies and saute for a minute.
Add the grated raw mango and mix well.Now to the pressure cooker add in the cubed potatoes, green peas, turmeric, red chilli powder, mix well and let it cook for 2 minutes.Drain the water from the soaked rice, tur dal and add it to the pressure cooker.Add 4 cups of water, season with salt, close it with a lid and cook the khichdi for 4 whistles.Once the pressure has released naturally, open the pressure cooker lid, mix the khichdi well, add in the remaining 1/2 tablespoon ghee, garnish with coriander leaves.Serve the Bardoli Ki Khichdi along with Tomato Onion Cucumber Raita and Papad for a simple wholesome weekday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Bardoli_Ki_Khichdi.jpg, 15
Ingredients: salt,mustard powder ground,red chilli powder,water,purple carrot,beetroot

Kanji Recipe - Probiotic Drink Made From Carrots & Beetroot, 1 1/2 teaspoon Red Chilli powder,Salt - to taste,10-12 cups Water,1 Beetroot,2 Purple Carrots,2 tablespoon Mustard powder - coarsely ground, 5, North Indian Recipes, To begin making the Kanji Recipe, wash and peel the carrots and beetroot.
Cut them into thick and long strips.Place the carrots and beets into a large mixing bowl; add the salt, chilli powder and mustard powder and stir well to combine.
 Add the 10-12 cups of water to it (depending on how sharp) you want the Kanji and store the Kanji for fermentation in a jars of glass or ceramic.
Cover the jar with a muslin cloth and tie it tightly around the rim with a thread, so the opening of the jar is completely sealed.
Place the Kanji filled Jars in the sun for about 3 to 4 days, so it can get fermented.
Bring it back inside for the night and before you put it back in the sun, open the muslin cloth, stir the Kanji well.Cover it back again tightly and allow it to ferment in the sun the next day.You will know that the Kanji is fermented when it turns slighly sour.
Once its fermented, strain the liquid and the Kanji is ready to be served.The pieces of carrots and beets, that remain after straining the Kanji can be used as pickles by spicing them up.Serve Kanji to your family for a healthy gut and their overall well being., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Carrot_Kanji_Recipe_Mustard_Flavoured_Drink_made_from_Carrots_Beetroot.jpg, 6
Ingredients: salt,red bell pepper (capsicum),corn flour,ginger,coriander (dhania) leaves,purple cabbage,green moong sprouts,spring onion (bulb greens),spinach leaves (palak) salad leaves,avocado,mooli mullangi (radish),green chutney (coriander mint),green chilli paste,sunflower oil

Mooli Makki Roti Recipe, 2 Spring Onion (Bulb & Greens) - sliced,1/4 cup Coriander (Dhania) Leaves - chopped,Avocado - slices as required,2 to 3 teaspoons Green Chilli - paste,Green Moong Sprouts - a handful,Salt - to taste,1 inch Ginger - grated,Purple cabbage - as required,500 grams Mooli/ Mullangi (Radish) - grated,Spinach Leaves (Palak) - or salad leaves as required,Red Bell pepper (Capsicum) - few slices,1/2 Mooli/ Mullangi (Radish) - thinly sliced,Green Chutney (Coriander & Mint) - as needed,Sunflower Oil - as needed,2 cups Corn flour, 55, Indian, To begin making the Mooli Makki Roti recipe, In a large bowl add grated radish, sprouts, spring onions, ginger, chilli paste, coriander and salt.
Mix well with a spatula.To this add makki atta little by little and mix without adding any water.
The moisture in the mooli should be enough to combine the dough.This mixture will look crumbly but will come together when rested.
Rest the mixture for 15 to 20 minutes.Cut out a greaseproof paper according to the size of your pan.
Smear some oil over this and place a fistful of dough made into a ball on the centre of the paper and pat it into a round roti by wetting/greasing your fingers as thin or as thick as you like.Heat a roti tava and pour some oil and spread it with a paper towel.
Now transfer the roti onto the tava and let it cook for a minute until you peel the paper.Now peel the paper, drizzle some oil and cook until crispy by flipping both sides.Transfer it onto a plate, smear dhaniya pudina chutney and top it with salad and enjoy a wholesome breakfast with a cup of tea.Enjoy this flavourful Mooli Makki Roti with a cup of Masala Chai for a healthy wholesome breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Mooli_Makki_rotti.jpg, 14
Ingredients: pineapple,salt,ginger,thai yellow curry paste,basil leaves,cloves garlic,nutralite garlic oregano,sugar,onion,coconut milk,chicken breasts

Pineapple Chicken Curry Recipe, 1 Onion - sliced,1 tablespoon Nutralite Garlic & Oregano Spread,1 inch Ginger - chopped,Salt - to taste,300 grams Chicken breasts - cut into chunks,2 tablespoons Thai Yellow Curry Paste,1 pinch Sugar,1 sprig Basil leaves,4 cloves Garlic - chopped,1 cup Coconut milk,1/2 cup Pineapple - cut into chunks, 25, Thai, To begin making the Pineapple Chicken Curry Recipe, prep all the ingredients and keep them ready.Heat a pressure cooker with Nutralite Garlic & Oregano Spread over medium heat.
Add onions, ginger and garlic.
Saute until the onions softens.Once the onion soften, add chicken, salt and the yellow curry paste and saute for 5 minutes.Add in the coconut milk, drop in the pineapple chunks, 1/4 cup of water and pressure cook the Pineapple Chicken Curry for about 2 whistles and turn off the heat.Allow the pressure to release by itself.
Open the lid and add basil leaves into the Pineapple Chicken Curry.
Check the salt and seasonings and adjust to taste.
Once done transfer the Pineapple Chicken Curry to a serving bowl and serve hot.Serve the Pineapple Chicken Curry Recipe along with steamed rice, Grilled Winter Vegetable Salad Recipe and a glass of cocktail by the side to enjoy your Sunday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Pineapple_and_Chicken_Curry_Recipe.jpg, 11
Ingredients: cucumber,coriander (dhania),salt,portobello mushrooms,carrot,basil leaves,green bell pepper (capsicum),rice paper rolls sheets,mint leaves (pudina),cabbage (patta gobi muttaikose),pepper

Vietnamese Vegetarian Spring Rolls Recipe With Mushrooms & Vegetables, 1/2 cup Cabbage (Patta Gobi/ Muttaikose) - thinly shredded,1 Carrot (Gajjar) - sliced thin lengthwise,1 Portobello mushrooms - sliced thin lengthwise,1 Green Bell Pepper (Capsicum) - sliced thin lengthwise,Salt and Pepper - to taste,1 Cucumber - sliced thin lengthwise,12 Mint Leaves (Pudina),Coriander (Dhania) Leaves - small bunch,6 Rice paper rolls - sheets,12 Basil leaves,1 Shallot - sliced thin lengthwise, 35, Vietnamese, To start making Vietnamese Vegetarian Spring Rolls With Mushrooms & Vegetables, prepare the Rice Paper Sheet/Wraps according to the package instructions and keep aside.Heat a teaspoon of oil in a heavy bottomed stir fry pan.
Add the sliced Portobello mushrooms, bell peppers and shallots with required salt and pepper and sauté until half cooked, keep aside.Place one cooked rice wrap sheet flat on the working surface.
Layer 2 leaves of basil, mint and cilantro.
Layer up with little of carrots, cabbage, cucumber and sautéed vegetables.Fold from the sides and Vietnamese Rice Wraps from your side to the other end.
Press the ends to make the wrap stick together.Arrange the wraps on a serving platter, cover with a greased cling wrap and refrigerate until you are ready to serve them.Serve Vietnamese Vegetarian Spring Rolls With Mushrooms & Vegetables along with Hoisin Sauce as an appetizer for a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/World_Appetizers/Vietnamese_Non_Fried_Spring_Roll_Recipe-1.jpg, 11