anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,cumin powder (jeera),coriander (dhania) leaves,water,ginger garlic paste,curry leaves,fennel powder,onion,black pepper powder,coriander powder,turmeric powder,chicken (chicken bs gives better ),sunflower oil

Chettinad Dry Pepper Chicken Recipe, 1/2 teaspoon Turmeric powder (Haldi),1 tablespoon Coriander Powder (Dhania),Water - as required,2 sprig Curry leaves,1 Tomato,Salt - to taste,Coriander (Dhania) Leaves - for garnish,1 teaspoon Cumin powder (Jeera) - roasted,2-1/2 tablespoon Black pepper powder,1 teaspoon Fennel Powder - roasted,500 grams Chicken - (chicken with bones gives better taste),1 tablespoon Ginger Garlic Paste,1 Onion,Sunflower Oil - as required, 40, Chettinad, To begin making the Chettinad Dry Pepper Chicken Recipe, clean the chicken thoroughly and wash it well.Place it in a bowl,  then add about 1/2 teaspoon of turmeric powder and water until chicken in fully immersed and let it sit for 10 minutes.
After 10 minutes, drain the turmeric water and marinate with little salt.
This step of washing chicken in turmeric water will reduce the smell in the chicken.Heat oil in a kadai/wok on medium flame, add finely chopped onions and sauté till onions turn soft.Once the onions are soft, add ginger garlic paste and cook till the raw smell of the paste is gone.
Add curry leaves and mix well.At this stage add finely chopped tomatoes and cook till tomatoes turn soft and mushy.
This will take about 3-4 minutes.
Now add the marinated chettinad chicken and let it cook for 3-5 minutes.
Add all the spice powders- cumin powder, fennel seeds powder, coriander powder, crushed pepper or pepper powder and salt.Mix the Chettinad Dry Pepper Chicken and cook for another 5 minutes.
Now add about 1/4 cup water.
Cover and cook till the Chettinad Dry Pepper Chicken is fully cooked and all water is evaporated.
Once done, check the salt and spices and adjust accordingly.Hot, spicy, flavourful Chettinad Dry Pepper Chicken is ready to be served.Serve Chettinad Dry Pepper Chicken Recipe with Pickled onions as an appetizer.
Or you could also serve it as a side dish to a meal along wit steamed rice and Milagu Rasam Recipe (Village Style Pepper Rasam)., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Chettinad_Pepper_Chicken_Dry.jpg, 14
Ingredients: salt,yellow moong dal (split),arhar dal (split toor dal),tamarind water,mustard seeds,spinach leaves (palak) ed,pearl onion (sambar onion),curry leaves,dry red chillies,cloves garlic pound,turmeric powder,green chillies,sunflower oil

Andhra Style Lettuce Pulp Recipe (Spinach Dal Recipe), Salt - to taste,4 cloves Garlic - coarsely pound,1 cup Pearl onions (Sambar Onions),2 Green Chillies - slit,1 teaspoon Mustard seeds,1 teaspoon Sunflower Oil,2 Dry Red Chillies,1/2 cup Yellow Moong Dal (Split),1/2 cup Tamarind Water,1 cup Spinach Leaves (Palak) - Washed and chopped,1 teaspoon Turmeric powder (Haldi),1 sprig Curry leaves,1/2 cup Arhar dal (Split Toor Dal), 30, Andhra, To begin making the Andhra Style Palakura Pappu, add Arhar dal/toor dal into a pressure cooker with 2 cups water and pressure cook for about 3 whistles.Switch off the heat and allow it release the pressure by itself.Once the pressure is released, open the lid and give it a stir.Place the pressure cooker on low heat and add the tamarind water.
In the meanwhile, heat a small kadai with 1 teaspoon oil.
Once the oil is hot, add mustard seeds and allow it splutter.
Add curry leaves and leave it to crackle.
Next add dry red chilies and garlic, saute for few seconds and turn off the flame.
Pour this tempering over the Palakura Pappu and stir well.
Serve Andhra Style Palakura Pappu with Phulka or hot steamed rice with a dollop of ghee over it, and Aloo Bhindi Ki Sabzi Recipe to enjoy your lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Andhra_Style_Palak_Kura_Pappu_Recipe_Spinach_Dal_Recipe.jpg, 13
Ingredients: eggs,strained from water,natural bourbon vanilla,dark chocolate,caster sugar

Rich Dark Chocolate Mousse Recipe, 1 teaspoon Sprig Extract of Natural Bourbon Vanilla,1/2 cup Caster Sugar - + 3 Tablespoons,160 grams Dark chocolate - chopped,1/4 cup Fresh cream - chilled and strained from water,3 Egg yolks,3 Egg whites, 50, Continental, To begin making the Rich Dark Chocolate Mousse Recipe, we will first melt the chocolate.
For this, heat about 1 inch of water in a large pan till it boils.
Reduce the heat to low and maintain the temperature.
We will use this skillet water for double boiling and melting the chocolate.In a sauce pan add the chocolate and vanilla essence .
Set the bowl in the water bath and stir until the chocolate is melted and smooth.
Remove from the water bath and set aside to cool.In a heat proof bowl whisk together the egg yolks, coffee and 3 tablespoons of sugar.
Set the bowl in the same water bath, whisking constantly until thick and fluffy almost like a marshmallow.
Remove from the water bath and whisk this mixture into the chocolate mixture thoroughly.
Allow it to cool completely.While the above mixture is cooling.
In a large bowl, whisk together the egg whites and cream of tartar and gradually beat in the powdered sugar, until stiff peaks are formed.Using a wooden or rubber spatula, stir half of the egg whites into the chocolate egg mixture to lighten it.
Then gently fold in the remaining whites.
Gradually add in the heavy cream and whisk gently until soft peaks form.Transfer the Rich Dark Chocolate Mousse into eight 6 oz ramekins or mini cups or a large bowl.
Refrigerate for at least 6 hours or up to one day.Serve the Rich Dark Chocolate Mousse cold as it is or with whipped cream and berries.
You can also sprinkle the mousse with grated chocolate.For the Eggless MousseHeat about 1 inch of water in a large skillet/pan until bubbles form.
Reduce the heat to low and maintain the temperature.
We will use this skillet water for double boiling.In a sauce pan add the chocolate and vanilla essence .
Set the bowl in the water bath and stir until the coffee and chocolate is melted and smooth.
Remove from the water bath and set aside to cool.
Once cooled, stir in the dissolved agar agar/china grass.Once cooled completely add in the heavy cream and whisk gently to combine all the ingredients well.Transfer the Rich Dark Chocolate Mousse into ramekins or mini cups or a large bowl.
Refrigerate for at least 6 hours or up to one day.Serve this Dark Chocolate Mousse after a meal of Lemon Coriander Soup Recipe, Mozzarella Basil Sandwiches Recipe., https://www.archanaskitchen.com/images/archanaskitchen/Dessert_Gourmet_Favorites/Sprig_Bourbon_Vanilla_Rich_Chocolate_Mousse_Recipe_-1.jpg, 5
Ingredients: salt,rasam powder red chilli powder,asafoetida,jaggery,fenugreek seeds,curry leaves,mustard,oil,tamarind paste,green chillies

Hunase Gojju Recipe - Hunase Gojju Recipe,  4 to 5 green chillies - thin and straight cut, 1 teaspoon fenugreek seeds, 1 tablespoon oil, 10 curry leaves,1 cup tamarind paste, 1 teaspoon mustard, asafoetida - Pinch, 1 teaspoon rasam powder - or red chili powder, salt - as per taste, 1/2 cup jaggery, 40, Karnataka, To make Hunase Gojju recipe, first heat oil in a pan.
Add mustard seeds, fenugreek seeds, curry leaves, asafoetida and chilli.
After 15 to 20 seconds, add tamarind paste, jaggery, rasam powder, mix it and cook for 2 minutes.
Now add 2 cups of water to it and let it boil for 15 minutes, add salt and turn off the gas after 15 minutes.
Serve.
Serve the Hunase Gojju recipe with rice, chow chow thoran and papad for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/Hunasee_Gojju.jpg, 10
Ingredients: green coffee beans ground,cardamom (elaichi) podsseeds,saffron strands,rose water,water

Qahwa | Arabic Coffee Recipe, 2.5 cups Water,1 teaspoon Rose water - optional,1 tablespoon Green Coffee beans - lightly roasted and coarsely ground,1 tablespoon Cardamom (Elaichi) Pods/Seeds - crushed,1/8 teaspoon Saffron strands - optional, 30, Arab, To make this traditional Qahwa/ Qahwah – Arabic Coffee Recipe, bring water to boil in a saucepan.
When it boils, add ground coffee.After 10 minutes of boiling, add cloves, crushed cardamom and stir once and boil for another 4 to 5 minutes.Now switch off the flame, cover and let coffee grounds settle at the bottom for a minute.
Do not stir at this time since the liquid needs to settle.Now add the rose water and saffron if you are using them.Strain and pour the steaming coffee into the flask or teapot.Now Qahwa | Arabic Coffee Recipe is ready to be served hot in dallah/kulhar.
Serve with dates during evenings and Enjoy!!You can also serve the Qahwa | Arabic Coffee Recipe Eggless Ragi & Whole Wheat Crisp Biscuits Recipe or Whole Wheat Apple Muffins Recipe (Eggless & Vegan options) to enjoy your evening tea., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Roop/Qahwa.jpg, 5
Ingredients: tomato,salt,green beans (french beans),tme leaves,corn flour,sour,barley (seeds),black pepper powder,green peas (matar),cloves garlic,carrot,virgin olive oil,basil leaves,red chilli flakes,rocket leaves spinach leaves,onion,water,sweet corn,broccoli florets

Broccoli Corn & Barley Soup Recipe, 2 teaspoons Corn flour,1 tablespoon Extra Virgin Olive Oil,Water - as required,4 cloves Garlic - minced,Salt - to taste,Sour cream - to serve,1 teaspoon Basil leaves,1 Onion - chopped,Black pepper powder - to taste,1/4 cup Green peas (Matar) - fresh or frozen,1 cup Barley (seeds) - soaked for 2-6 hours,1/2 cup Carrots (Gajjar) - thinly sliced in strips,1 cup Broccoli - florets,1/4 cup Green beans (French Beans) - chopped,1 teaspoon Red Chilli flakes,1 cup Rocket leaves - or spinach leaves,2 Tomatoes - chopped,1/4 cup Sweet corn,1 teaspoon Fresh Thyme leaves, 45, Continental, To prepare Broccoli Corn & Barley Soup Recipe, wash and soak pearl barley in 2 cups of water for 2 to 6 hours.Drain and place them in a saucepan with 2 cups of water and a dash of salt.
Bring it to boil and then simmer and let it cook for 15 minutes.Once cooked drain the excess water and set it aside.In another saucepan, heat olive oil.
Add minced garlic and onion and saute for 2-3 minutes until slightly brown in colour.Now add all the chopped vegetables except rocket leaves, tomatoes, salt, pepper, basil, thyme and chilli flakes.
Stir and cook for a minute.Add in 4 cups of water and let it boil.
Once boiled keep the heat on low to medium and cook for 15 minutes.Now add the drained pearl barley and rocket leaves.
Stir and add cornstarch mixed with 2 tablespoons of water.Stir and let the soup thickened a little.Remove from heat.
Season with more salt and pepper if desired.Serve Broccoli Corn & Barley Soup Recipe warm with a dollop of sour cream, pair it up with Cauliflower Chutney Grilled Sandwich or any sandwich of your choice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sapanabehl/Vegetable_Barley_Soup.jpg, 19
Ingredients: yellow bell pepper (capsicum),salt,tomato,tofu,green zucchini,cloves garlic,basil leaves,virgin olive oil,red chilli flakes,spirulina,badam (almond),pasta,black pepper powder,mint leaves (pudina),dried oregano

Spirulina and Mint Basil Pesto Pasta Recipe, 1/4 cup Extra Virgin Olive Oil,1 teaspoon Black pepper powder,4 cloves Garlic,1 cup Green zucchini - diced,Salt - to taste,1/2 cup Badam (Almond) - blanched,1 Yellow Bell Pepper (Capsicum) - diced,1 cup Basil leaves,1 tablespoon Spirulina,1 Tomato - diced,1 teaspoon Red Chilli flakes,1 cup Pasta,4 cloves Garlic - chopped,1/2 cup Tofu,2 teaspoon Salt,1/2 cup Mint Leaves (Pudina),1 teaspoon Dried oregano, 30, Italian Recipes, We begin making the Spirulina and Mint Basil Pesto Pasta Recipe by first making the pesto.
For that wash the herbs and put all the ingredients in a blender and blend it into a coarse mixture.
Once done keep it aside.Next is to boil the pasta, for that heat a sauce pan with enough water and add a little salt and let it boil, once it starts boiling add in the pasta and then boil till it is al dante stage (Just done).Strain the water and run the pasta under cold water and drizzle with olive oil and coat it well.Heat a sauce pan with oil, add chopped garlic and the rest of the vegetables except tomato and saute them well till it is cooked but still firm.Once done switch off the flame add the seasoning and the tomato.
Also add in the cooked pasta and the pesto.
Mix well till it combines.
Serve the Spirulina and Mint Basil Pesto Pasta Recipe along with Fresh Vegetable Salad Bowl to enjoy your Lunch meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Spirulina_and_Mint_Basil_Pesto_Pasta_Recipe.jpg, 15
Ingredients: coconut milk toddy,basmati rice,salt,cardamom (elaichi) podsseeds,jaggery,dry yeast,mattaice,sugar,white urad dal (split),coconut grated

Goan Style Sando Recipe (Steamed Rice Cakes Filled With Sweet Coconut), 1 1/2 cup Red matta rice - parboiled,3/4 cup Basmati rice,1 teaspoon Active dry yeast,1/2 cup Jaggery,1/4 cup White Urad Dal (Split),Salt - to taste,1/2 cup Fresh coconut - Grated,1 cup Coconut milk - or toddy,1 Cardamom (Elaichi) Pods/Seeds,3 tablespoon Sugar, 495, Goan Recipes, To begin making the Goan Style Sando Recipe (Steamed Rice Cakes Filled With Sweet Coconut)soak parboiled matta rice, basmati rice and urad dal in water for atleast 4 hours.After 4 hours, grind the rice and urad dal to a smooth paste.
The batter must be smooth and not grainy.You will now mix toddy, yeast, sugar and leave it to ferment for atleast 4 hours which will make the batter to rise well.
Make sure you keep this in a warmer place.Meanwhile heat powdered jaggery with 1/4 cup water and cardamom in a saucepan, until all the jaggery melts, add grated coconut and keep cooking until the jaggery thickens.
Once done switch off the heat and allow it to rest.Once the batter is risen well.
You can keep your idli steamer on with enough water below to steam.Grease the idli trays with oil, Mix the risen batter with salt and keep stirring until the salt is evenly distributed.
Pour the batter carefully into each cavity.After that is done, sprinkle little of the sweet coconut mixture on top of the batter and keep it inside the steamer and steam for atleast 10 minutes.
After 10 minutes, If it is not found sticky then it is done.Switch off the heat, take out the trays and keep it aside to cool down.
By using a knife go around the edges and flip the sandons on to a serving plate and do the same for rest.Serve the Goan Style Sando Recipe after a meal of Spinach Rice Recipe (Palak Pulao) and Tomato Onion Cucumber Raita Recipe by the side., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Goan_Style_Sando_Recipe_Steamed_Rice_Cakes_Filled_With_Sweet_Coconut.jpg, 10
Ingredients: salt,mustard seeds,red chilli powder,tindora (dondakaya kovakkai),curry leaves,peanuts (moongphali) ground,dry red chillies,coriander powder,turmeric powder,sesame seeds (til seeds),sunflower oil

Til Moongphali Aur Kundru Sabzi Recipe - Sesame, Peanuts And Ivy Gourd Stir Fry, 1 pinch Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,2 sprig Curry leaves,2 teaspoons Sunflower Oil,Salt - to taste,1 teaspoon Coriander Powder (Dhania),2 tablespoons Raw Peanuts (Moongphali) - coarsely ground,2 Dry Red Chillies,400 grams Tindora (Dondakaya/ Kovakkai) - sliced to roundels,2 teaspoons Sesame seeds (Til seeds) - roasted,1/2 teaspoon Red Chilli powder, 20, Indian, To begin making Til Moongphali Aur Kundru Sabzi Recipe (Sesame, Peanuts & Ivy Gourd Stir Fry), wash and thinly slice tindora/kundru and keep aside.Dry roast sesame seeds in a kadai till fragrant (just for a minute or so on medium heat) and keep aside.Heat oil in a wok/kadai and add mustard seeds, curry leaves, dry red chillies and let the mustard crackle.Once the mustard seeds have crackled add the sliced kundru and stir well on a high heat for 2-3 minutes.Now add turmeric powder, salt and let the kundru fry on low heat.Once the kundru starts getting tender, add coarselyr grounded peanuts, red chilli powder, coriander powder and give a nice stir.Cover the Moongphali Aur Kundru Sabzi with a lid and simmer and cook for till the kundru is cooked through.Once the Moongphali kundru sabzi is done, add roasted sesame all over and give a quick mix.Serve Til Moongphali Aur Kundru Sabzi along with Palak Dal, Boondi Raita and Phulka for an everyday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaheen_ali/Stir_Fry_Peanut__Sesame_Ivy_Gourd__Til_Moongphalli_Wale_Kundru_Fry.jpg, 11
Ingredients: salt,ginger grated,chicken thighswings,soy sauce,vinegar,black pepper powder,garlic minced,sesame seeds (til seeds),sesame (gingelly) oil olive oil

Asian Style Honey Soy Sticky Chicken Recipe, Sesame seeds (Til seeds) - for garnishing,1 teaspoon Black pepper powder,Salt - to taste,2 Tablespoon Soy sauce,1 teaspoon Garlic - Minced,1 teaspoon Sesame (Gingelly) Oil - or Olive Oil,1 teaspoon Ginger - Grated,1/2 Chicken - Thighs/Wings,1.5 Tablespoon Honey,1/2 Tablespoon Vinegar, 55, Continental, To begin making Asian Style Honey Soy Sticky Chicken Recipe, Preheat oven at 220 C.
Sprinkle salt and pepper on chicken and rub it with your hands.Take a baking tray layered with parchment paper and bake the chicken for about 30 minutes.Next, take a saucepan and combine garlic, ginger, soy sauce,  honey,vinegar and oil together.Cook it on low heat and keep stirring to make sure that it is not getting burnt or sticking to the bottom.Add about 2 teaspoons water into the cornflour powder to make a slurry.
Add this slurry to the saucepan and mix it well.Cook it till it starts boiling and the sauce will become thick and sticky.Switch off the heat and keep it aside.
After 30 minutes, take the chicken out of the oven and keep it in a separate bowl.
Pour the sauce over the chicken but make sure you are saving few tablespoons of sauce for glazing the chicken later on.Put the chicken back in the oven and cook it for 10 more minutes.After 10 minutes, take the chicken out on a serving plate and glaze the chicken with the leftover sauce using a brush.
Garnish it with some sesame seeds and serve.
Serve Asian Style Honey Soy Sticky Chicken Recipe alongside Asian Style Mixed Fried Rice Recipe for a lovely Sunday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/garimasgautam-gmail.com/honey_soy_sticky_chicken_recipe1.jpg, 9
Ingredients: green beans (french beans),mustard seeds,coconut,fennel seeds (saunf),carrot,curry leaves,dry red chillies,onion,cumin seeds (jeera),potato (aloo),cauliflower (gobi) florets,sunflower oil

Kaigari Pirattal Recipe (Chettinad Style Mixed Vegetables), 1 Onion - sliced,1/4 cup Green beans (French Beans) - cut into one-inch pieces,2 Potatoes (Aloo) - cut into cubes,2 teaspoons Sunflower Oil,1 teaspoon Cumin seeds (Jeera),1/4 cup Carrots (Gajjar) - cut into inch long pieces,1 teaspoon Mustard seeds,1/2 cup Fresh coconut - grated,1 teaspoon Fennel seeds (Saunf),2 Dry Red Chillies,1/2 cup Cauliflower (gobi) - broken into small florets,1 sprig Curry leaves, 35, Tamil Nadu, To begin making Kaigari Pirattal (Chettinad Style Mixed Vegetables) Recipe, heat a wok in medium flame and pour oil in it.
Now, put the mustard seeds, curry leaves and let it splutter.Now, add all the cut vegetables into the tempering and give it a stir.
Sprinkle some water over it and cook with the lid on for five more minutes.Keep stirring in between till the vegetables are fully cooked.Now make a coarse mixture of grated coconut, red chilies, cumin and fennel seeds using a mixer grinder.Add this spice mix to the vegetables, season with salt, and give it a good stir and switch off the flame.Serve this Kaigari Pirattal (Chettinad Style Mixed Vegetables) with steamed rice and spicy Manathakkali Kai Vathal Kuzhambu., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Kaigari_Pirattal_Chettinad_Style_Mixed_Vegetables.jpg, 12
Ingredients: tequila,ice cubes,triple sec,orange juice,salt rimming the glass (margarita salt,pomegranate juice squeezed,lemon,pomegranate fruit kernels

Pomegranate Frozen Margarita Recipe, Salt - for rimming the glass (Margarita Salt,10 to 12 Ice cubes,1/4 cup Fresh orange juice,400 ml Pomegranate juice - freshly squeezed,Fresh Pomegranate Fruit Kernels - for garnish,300 ml Pomegranate juice - freshly squeezed,1/3 cup Tequila,1/4 cup Lemon juice,Lemon juice - from 2 lemons,1/8 cup Triple sec, 20, Continental, To begin making the Pomegranate Margarita Recipe, keep all the ingredients ready.
If you are using a store-bought pomegranate juice then you might want to check the concentration before you add the required quality.
Next step, combine all ingredients in a blender and pulse until frothy and well combined.
Keep the salt and the seeds for garnish aside, we will be using the salt to rim the glass.
Do this only when you are ready to serve the Pomegranate MargaritaYou can either serve these as it is or rim your Margarita Glasses.
To rim your glasses with salt, pour the Margarita Salt or the regular salt on a flat plate.
Wet the glasses with some lemon juice using lemon wedges, then dip the rim of the glass on the salt and press it in, so the salt sticks all around.
Pour the Prepared Pomegranate Margaritas into the glasses and serve, garnished with pomegranate seeds on a hot summer afternoon along with some hummus and lavash., https://www.archanaskitchen.com/images/archanaskitchen/World_Beverages/Pomegranate_Margarita_Mocktail_Virgin_Recipe_Drink_Parties.jpg, 8
Ingredients: salt,brown rice,spring onion greens,green beans (french beans),carrot,eggs,pepper,rolled oats instant oats,cabbage (patta gobi muttaikose),sunflower oil

Chinese Egg Fried Rice Recipe With Oats, 2 Spring Onion Greens - finely chopped,12 Green beans (French Beans) - finely chopped,1 cup Cabbage (Patta Gobi/ Muttaikose) - finely chopped,Salt and Pepper - to taste,3 Whole Eggs,2 Carrots (Gajjar) - finely chopped,1 teaspoon Sunflower Oil,2 cups Brown Rice - cooked,80 grams Rolled Oats Or Instant Oats, 40, Fusion, To begin making the Chinese Egg Fried Rice Recipe With Oats, in a wok, add a teaspoon of oil, spring onions, carrots, beans, oats and cabbage.Sprinkle some salt and stir-fry on medium heat until the vegetables are softened and cooked.
You can optionally cover the pan and cook the vegetables faster.Covering the pan and lowering the heat, also helps the vegetables to sweat a little and the oats will get cooked along with it.Once the vegetables are cooked, add the 3 eggs along with the yolks and stir fry to make it a scramble.
Once the eggs are scrambled, add the cooked rice and give it a stir.
Add the salt and black pepper to taste.
Stir well to combine and turn off the heat.Cover the pan and allow the flavors to get into the cooked rice,once done, serve.Serve the Chinese Egg Fried Rice Recipe with Oats along with your favorite Sweet and Sour Asian Paneer Curry., https://www.archanaskitchen.com/images/archanaskitchen/World_Asian/Chinese_Egg_Fried_Rice_with_Oats_Fit_Foodie-1.jpg, 10
Ingredients: cheese,turmeric powder,salt,ginger,cumin powder,green peas boil,oil,green chillies,gram flour

Matar Besan and Paneer Cheela Recipe - Matar Besan and Paneer Cheela Recipe,  2 green chillies - finely chopped, 1/2 tsp turmeric powder,1 cup green peas - boil, 1 tsp ginger - chopped, 1/2 teaspoon salt, 1 cup gram flour, 2 oil - as per use, 1/2 tsp Cumin powder, 1/2 cup cheese - tighten, 40, North Indian Recipes, To make the pea gram flour and paneer cheela recipe, firstly mix green peas, green chilies, ginger, some water in a mixer grinder and make a paste.
Now pour this paste in a bowl.
Add gram flour, cheese, turmeric powder, cumin powder, salt, some water and mix it well.
Now preheat a pan.
Put a little mixture in the middle and spread it in a round shape.
Add some oil and cook till it turns golden brown from both the sides.
Remove and serve in a plate after cooking.
Serve the Pea Besan and Paneer Cheela recipe with coriander mint chutney and masala tea for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Matar_Paneer_Cheela_Recipe_Green_Peas_Paneer_Crepes-1.jpg, 9