anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,amul,badam (almond) salted,milk,sugar,vanilla,butter

Salted Caramel Ice Cream Recipe With Salted Roasted Almonds, 1 cup Fresh cream,150 ml Milk - chilled,1 cup Sugar,1 teaspoon Vanilla Extract,1 1/2 teaspoon Vanilla Extract,400 ml Fresh cream - Use Amul Cream,1/4 cup Badam (Almond) - roasted salted,6 tablespoons Butter - room temperature,1/2 teaspoon Sea salt,1/2 cup Sugar, 45, Continental, To begin making Salted Caramel Ice Cream Recipe With Salted Roasted Almonds, firstly we will make the Salted Caramel Sauce.*For the Salted Caramel Sauce Recipe:Take a heavy bottomed pan.
Add butter and sugar to it and keep on medium heat and stir.
Melt the sugar and butter together and allow the sugar to get a dark golden colour.
This will take about 5 minutes.
Be careful not to burn the sugar.
Turn off the heat as soon as the sugar turns golden brown in colour and starts to smoke and bubble.Once it bubbles, add in the heavy cream slowly and stir the caramel mixture continuously.Keep stirring until you get a smooth caramel.
Be careful when you add cream into the caramel, as when you add it, the mixture will rapidly bubble and splutter as well.Make sure that you use a bigger and deeper pan to make the caramel as the mixture will come on the top when you pour in the cream.If you use a small pan, the mixture can come out of the pan.Once you mix the cream properly, add in the vanilla extract, sea salt and stir well to combine.
Keep aside.*To make the Ice Cream MixtureInto a blender jar, add the full fat cream, milk, sugar and vanilla extract.Blend until well combined.
Make sure that the cream and the milk is chilled.
If the mixture is warm, then refrigerate the ice cream mixture for two hours.Now we will set up the Kitchenif Ice Cream Maker.Place the ice cream bowl which has been kept in the freezer for 2 days into the kitchenif ice cream maker.
Attach the paddle and set the timer for 30 minutes.Start the ice cream maker and pour the ice cream mixture through the opening into the ice cream maker.
Do not turn off the machine in between till 30 minutes is up.
You will see that slowly, the ice cream will start turning thick and creamy.Once done, spoon half the mixture into a ice cream bowl (You can also use a loaf pan).
Add the caramel sauce on top of the ice cream and swirl the caramel sauce into the ice cream using a toothpick.
Top it with half the roasted salted almonds.Add another layer of the ice cream, add more salted caramel sauce and swirl the caramel into the ice cream, add the remaining almonds.
Cover the pan with an air tight lid or an aluminium film and freeze Salted Caramel Ice Cream Recipe With Salted Roasted Almonds for 4 to 5 hours.Once the ice cream is frozen, scoop out the ice cream into a cone or a bowl and top with more it some caramel sauce.
Your Caramel Ice Cream is ready to be served.Serve Salted Caramel Ice Cream Recipe With Salted Roasted Almonds as a dessert after your delicious meal of Roasted Vegetable Burger Recipe With Hummus and Peri Peri Roasted Potatoes., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Salted_Caramel_Ice_Cream_with_Salted_Roasted_Almonds_22_1600.jpg, 7
Ingredients: tomato,salt,button mushrooms (canned storebought mushrooms),coriander (dhania) leaves,green peas (matar),red chilli powder,ginger garlic paste,tomato ketchup sugar can be used,onion,cumin seeds (jeera),coriander powder,turmeric powder,kasuri methi (dried fenugreek leaves),garam masala powder,sunflower oil

Matar Mushroom Curry Recipe, 2 teaspoons Ginger Garlic Paste,Salt - as per need,1/2 cup Button mushrooms - diced (canned or store-bought fresh mushrooms),1/4 teaspoon Cumin seeds (Jeera),2 cups Green peas (Matar) - boiled,1/2 teaspoon Coriander Powder (Dhania),1 Onion - finely chopped,1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves),Sunflower Oil - to cook,1/2 teaspoon Red Chilli powder,1/4 teaspoon Turmeric powder (Haldi),2 tablespoons Fresh cream,1/2 teaspoon Tomato Ketchup - or sugar can be used,1/4 teaspoon Garam masala powder,2 Tomato - pureed,1 tablespoon Coriander (Dhania) Leaves - chopped, 50, Indian, To begin Matar Mushroom Curry, heat oil in a pan and add cumin seeds and let them splutter.After they splutter, add the chopped onions and fry them till light brown on medium heat.Once done add ginger garlic paste and sauté it till cooked.After this add tomato puree and salt and cook for 2 minutes until combined.Then add all the spices like the coriander powder, turmeric powder, red chilli powder and garam masala and saute for about 2-3 minutes.Next add the green peas and mushrooms and mix them well.
Cook for another 5-6 minutes till water from the mushrooms have evaporated.Once done add kasoori methi and some water to cook till the peas are cooked.Once the peas are cooked add fresh cream and mix well to combine.Turn off the heat.
Transfer the Matar Mushroom Curry into a serving bowl garnish with chopped coriander leaves and serve.Serve Matar Mushroom Curry with whole wheat phulkas, tawa paratha or any other flatbread like Besan & Atta Ki Roti.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Waagmi_Soni/matar-mushroom-curry-recipe.jpg, 15
Ingredients: hilsa fish fillets,salt,ginger,hung curd (greek yogurt),mustard oil,bay leaf (tej patta),cardamom (elaichi) podsseeds,ghee,raisins,red chilli powder,cashew nuts ground paste,sugar,onion,garlic,cinnamon stick (dalchini),turmeric powder,green chillies,garam masala powder

Ilish Macher Korma Recipe - Hilsa Fish Curry In Rich Gravy, 1 tablespoon Sugar,1-1/2 teaspoons Red Chilli powder,4 tablespoons Onion - ground to paste,Mustard oil - to cook,1 inch Cinnamon Stick (Dalchini),1/2 teaspoon Garlic - minced,2 tablespoons Raisins,1/2 cup Hung Curd (Greek Yogurt),300 grams Hilsa Fish - fillets,1 teaspoon Garam masala powder,Salt - to taste,3 tablespoons Cashew nuts - ground to paste,1 teaspoon Ginger - grated,1 tablespoon Ghee,1 Bay leaf (tej patta),1 teaspoon Turmeric powder (Haldi),3 Green Chillies - slit,4 Cardamom (Elaichi) Pods/Seeds, 30, Bengali Recipes, To begin making Ilish Macher Korma Recipe, wash the Ilish fish and rub some turmeric powder and salt to the fish pieces and leave for 15 minutes to marinate.Heat a bit of mustard oil in a wok and lightly fry Ilish mach (hardly 30 - 45 seconds on each side on medium heat) and strain from the oil.Temper the oil with whole cinnamon, bayleaf and  green cardamom and saute for a few seconds until the spices release a nice aroma.To this, add the ginger garlic paste and fry for a minute.Then add the brown onion paste along with 2 or 3 slit green chillies and cook till the mixture comes together from the sides of the kadai.Add little water in the case you see that the mixture getting any dry.Now add the curd and mix thoroughly and cook in medium flame till the recipe come together well.Add salt and sugar to the mixture and mix.Add cashewnuts paste and whole raisin and cook till the nutty aroma goes off completely from the mixture.At this point, add milk along with 1-1/2 cup of water and bring it to boil  .Add fried Ilish mach  and cook for 8 - 10 minutes or till the gravy thickness considerably and looks done.Add ghee and Garam masala powder and mix it well.
Serve Ilish Macher Korma Recipe along with Jeera Rice (Pulao) Recipe (Cumin & Ghee Flavored Rice), Bengali Potol Bhaja Recipe (Bengali Style Parwal Sabzi), Phulka and end your meal with Rasgulla Recipe for a traditional meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Uma/Ilish_Korma_recipe_edited.jpg, 18
Ingredients: sweet corn corn,milk,black peppercorns pound,water,virgin olive oil,stalks celery,black pepper powder,potato (aloo)

Vegetarian Corn Chowder Soup Recipe, 1 teaspoon Black pepper powder,1 cup Sweet corn - steamed corn,1 cup Milk,2 Stalks Celery - chopped,2 Potatoes (Aloo) - boiled and peeled,1 teaspoon Extra Virgin Olive Oil,1/2 teaspoon Whole Black Peppercorns - pound for serving,1 1/2 cups Water - or more if required, 40, Continental, To begin making the Vegetarian Corn Chowder Soup Recipe, boil the potatoes and keep them aside.
See video recipe of how to cook potatoes in a pressure cooker.
 Steam the sweet corn and keep aside.Next, heat oil in a wok; add in the chopped celery and saute it until it is light tender and feels cooked.
You can sprinkle some salt, cover the pan to enable it to cook faster.And now to make the soup; add all the ingredients into the blender and make a smooth puree of the soup.
Once the soup is blended, pour the soup into the sauce pan, check the salt and pepper and adjust to suit your taste.
You can also adjust the consistency of the soup by adding more water or milk.Warm the Corn Chowder Soup just before you are ready to serve along with a toasted bread or a bread roll.Serve the Vegetarian Corn Chowder Soup Recipe along with Garlic bread on a cold winter season., https://www.archanaskitchen.com/images/archanaskitchen/World_Soups/Corn_Chowder_Soup_with_Celery_Recipe-5.jpg, 8
Ingredients: mustard oil,cinnamon,green peppers,celery,carrot,cardamom,bay leaves,pepper,green peas,cabbage

Carrot Cauliflower Peas Sabzi Recipe - Carrot Cabbage Pea Vegetable Recipe, 2 carrots - cut into 1/2 inch sticks, 2 cups cabbage, 1/2 teaspoon celery, 2 bay leaves, 2 cinnamon, 7 whole pepper, 2 cardamom, 1 cup green peas, 2 green peppers - slit, mustard Oil - as per use, 25, North Indian Recipes, To make Carrot Cabbage Pea Sabzi Recipe, prepare all the ingredients first.
Now heat mustard oil in a pan.
Add celery, bay leaves, cinnamon, cardamom and cook for 10 to 20 seconds.
Now add green chillies, carrots and cook for 1 minute.
After 1 minute, add cauliflower, salt, some water, cover the pan and cook until the cauliflower becomes soft.
After the cabbage becomes soft, add the peas, cover and cook for 3 to 4 minutes.
Turn off the gas and serve.
Serve the Carrot Cauliflower Matar Sabzi Recipe along with Dal Fry and Phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/cauliflower_peas_carrot_sabzi/Cauliflower_Peas_Carrot_Sabzi_No_onion_no_garlic_Ayurvedic_Recipe_15_1600.jpg, 10
Ingredients: cashew nuts,ginger,bay leaves (tej patta),cardamom (elaichi) podsseeds,ghee,raisins,sugar,cinnamon stick (dalchini),govind bhog rice,turmeric powder,cloves (laung),sunflower oil

Bengali Style Basanti Pulao Recipe, 20 Raisins,1 tablespoon Sugar,2 teaspoons Turmeric powder (Haldi),2 Cardamom (Elaichi) Pods/Seeds,20 Cashew nuts,2 Bay leaves (tej patta),2 cups Govind Bhog Rice - cleaned,2 inch Cinnamon Stick (Dalchini),1 tablespoon Sunflower Oil,2 Cloves (Laung),2 tablespoons Ghee,2 teaspoons Ginger - grated, 50, Bengali Recipes, To begin making Bengali Style Basanti Pulao Recipe, smear the gobindobhog rice with turmeric and keep aside for 20 minutes for the rice to absorb the gorgeous yellow.Heat a tablespoon each of ghee and vegetable oil in deep fry pan.
On low heat, fry the cashewnuts and raisins till they turn golden brown, keep aside.In the same oil, on low medium heat, add the bay leaves, crushed cinnamon, green cardamom, cloves, saute till the spices start to release their aroma.Add the ginger paste and saute for a minute or two; just about till the raw smell of ginger vanishes.Now add the rice and give a gentle stir, taking care not to break the grains.
Saute gently for 3-5 minutes over a medium flame.Add 4 cups of warm water (golden rule - rice and water should always be in a 1:2 ratio), add sugar and salt to taste.Throw in the fried cashew nuts and raisins.
Cover and cook till almost all the water has been absorbed, by time the rice should be almost done.Switch off the flame, add the remaining ghee, cover and allow to rest for a further 10-12 minutes.
The Basanti Pulao is ready.Serve Bengali Style Basanti Pulao Recipe along with Lauki Raita Recipe and Kumro Patai Ilish Paturi Recipe.
To end the meal on a sweet note serve it with Rasgulla Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/maumita.paulghosh-gmail.com/Basanti_Pulao_Pulao_Bengali_style.jpg, 12
Ingredients: salt,tahini,ginger,coriander (dhania) leaves,virgin olive oil,lemon

Mexican Green Sauce Recipe, 2 tablespoon Extra Virgin Olive Oil,1 tablespoon Tahini,Salt - to taste,1 inch Ginger,1 teaspoon Honey,1 cup Coriander (Dhania) Leaves - chopped,1 Lemon juice, 10, Mexican, To begin making the Mexican Green Sauce Recipe, add all the ingredients (coriander, tahini, lemon juice, olive oil, honey, ginger and salt) into a mixer and grind it into a coarse mixture.If you would love to have the sauce little thin, you can also add little bit of water and adjust your consistency.Serve the Mexican Green Sauce can be served along with Tostadas, chicken starters to create a refreshing dip or an accompaniment with your appetizers., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Mexican_Green_Sauce_Recipe_.jpg, 6
Ingredients: salt,wheat flour,methi leaves (fenugreek leaves),ajwain (carom seeds),curd,cumin seeds (jeera)

Dahi Methi Puri Recipe - Fangrik Layaves Puri with Yogyurat, Salt - to taste,3/4 cup Methi Leaves (Fenugreek Leaves) - washed and finely chopped,1/4 teaspoon Ajwain (Carom seeds),1-1/2 cups Whole Wheat Flour,3/4 cup Curd (Dahi / Yogurt),1/2 teaspoon Cumin seeds (Jeera), 35, Indian, To begin making Dahi Methi Puri Recipe, we will first make the dough.
In a mixing bowl, combine the whole wheat flour along with methi leaves, salt, cumin seeds, ajwain and mix well to combine.Next bring the dough together with the curd to make a smooth and soft dough.
If required, use a little water, if the curd is not enough to make a soft dough.
Sprinkle a few drops of oil and smoothen out the dough.
Make equal portions of the dough, similar to the size of a lemon.
Dust each portion of the dough in flour and flatten using a rolling pin to a 3 inch diameter of medium thickness.
Preheat oil in a kadai on medium heat, gently slide the flattened Dahi Methi Puri into the kadai, and gently fry the puri with a slotted spatula, continuously yet gently pouring oil onto the puri, allowing it to puff up.
Flip and cook on the other side for about 30-40 seconds.
 Remove from the kadai and place on an absorbent paper, to drain off the excess oil.
Serve Dahi Methi Puris hot.
Serve Dahi Methi Puri along with Sukhi Aloo Sabzi Recipe or Peshawari Chole Recipe alongside some Rava Kesari Bhath and a glass of Kesar Pista Lassi Recipe for a Sunday brunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Donna_George/Dahi_Methi_Poori_Recipe-2_1600.jpg, 6
Ingredients: salt,bean sprouts,cloves garlic,virgin olive oil,broccoli,soy sauce low sodium,red chilli flakes ( preference),green bell pepper (capsicum),button mushrooms (you can type mushrooms you prefer)

Broccoli Mushroom Bean Sprouts Stir Fry Recipe, 1 cup Button mushrooms - cleaned and chopped (you can use any type of mushrooms you prefer),1 Broccoli - cut into small florets,1 cup Bean Sprouts,1 Green Bell Pepper (Capsicum) - cut into thin stripes,1 tablespoon Extra Virgin Olive Oil,Salt - to taste,1 tablespoon Red Chilli flakes - (adjust according to your preference),4 to 5 cloves Garlic,2 tablespoons Soy sauce - low sodium, 25, Fusion, To begin making the Broccoli Mushroom Bean Sprouts Stir Fry recipe, let’s start with blanching Broccoli and Mushroom.In a medium sized pot, add water and bring it to boil.Once water starts boiling, add chopped Broccoli florets and boil it for 2-3 minutes.
Drain the hot water immediately and place the broccoli in cold water.Similarly, blanch mushroom as per the above procedure.In a wok/kadhai, add oil and heat it over medium heat.
Once the oil is hot, add garlic cloves and fry until they turn light brownish.Increase the flame, and add soya sauce.
Let it boil for a minute.Add blanched broccoli florets, mushroom and bell pepper to the kadhai.
Stir fry them on high heat.Fry until the broccoli florets become crunchy and water is absorbed completely.Now, add bean sprouts to the stirred vegetables.
Combine them well until they are blended well.Season it with salt and switch off the flame.
The soy sauce will have salt.
Hence, check and add salt cautiously.Serve Broccoli Mushroom Bean Sprouts Stir Fry recipe along with Guacamole Soup for a healthy weekday dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Broccoli_Mushroom_Bean_Sprouts_Stir_Fry.jpg, 9
Ingredients: salt,methi leaves (fenugreek leaves),green peas (matar),red chilli powder,onion,coriander powder,potato (aloo),turmeric powder,garam masala powder,sunflower oil

Sukh Lu Matar Methi Vegetable Recipe, 1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Garam masala powder,Salt - to taste,3/4 cup Green peas (Matar),1 teaspoon Red Chilli powder,1 Onion - finely chopped,2 teaspoon Coriander Powder (Dhania),1 cup Methi Leaves (Fenugreek Leaves) - roughly chopped,4 Potatoes (Aloo) - boiled,2 teaspoon Sunflower Oil, 25, North Indian Recipes, To begin making Sookha Aloo Matar Methi Sabzi Recipe, pressure cook the potatoes using a pressure cooker for 2 whistles.
After the pressure releases naturally open the pressure cooker.
Peel the skin of the potatoes and chop into big cubes and keep aside.Likewise, steam the peas and keep aside.Heat oil in a heavy bottomed pan, add the onions and saute until it turns translucent.After the onions have turned translucent add in methi leaves and saute for 2 minutes till the methi leaves wilt a little and releases a nice aroma.Add the red chilli powder, turmeric, coriander powder and saute until the raw smell goes away.Add the peas and boiled potatoes cubes, season with salt and mix well.
Saute Sookha Aloo Matar Methi Sabzi until all the ingredients come together.Add the garam masala to Sookha Aloo Matar Methi Sabzi and  stir well.
Switch off the flame.Serve the Sookha Aloo Matar Methi Sabzi Recipe along with Phulka or Paratha and Homemade Yogurt (Curd) for kids lunch box or with Phulka, Dal Tadka and Salad for weeknight lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Sookha_Aloo_Matar_Methi_Sabzi_Recipe.jpg, 10
Ingredients: lemon,salt,tahini,beetroots,cloves garlic,basil leaves,virgin olive oil,kabuli chana (white chickpeas),black pepper powder

Beetroot Hummus Recipe, 1 cup Kabuli Chana (White Chickpeas),1 tablespoon Black pepper powder,1 tablespoon Tahini,4-5 Basil leaves,Salt - to taste,Lemon juice - from one lemon,4 Beetroots,10 cloves Garlic,1/4 cup Extra Virgin Olive Oil, 390, Middle Eastern, To begin making the Beetroot Hummus, first soak the chickpeas over night, or at least 6-8 hours till they double in size.
Then, pressure cook them with a pinch of salt till they are softened.
Pre-heat the oven at 200 C for 15 minutes.
Meanwhile, wash the beetroots thoroughly and peel the skins off them.
Chop them into one inch cubes and place them on a baking tray, lined with aluminium foil.Drizzle about 1 teaspoon of olive oil over the cut beets,  sprinkle some salt and toss well till coated.Place the tray in the oven and roast the beetroots for fifteen minutes.
Toss the pieces of beetroot around once in between so they get evenly roasted.When the beetroots have roasted, take them out of the oven and set them aside to cool completely.
Place the beetroots, chickpeas and the peppercorns, basil, garlic, lemon juice and tahini into a blender add all the ingredients and pulse to break them down.
Drizzle the olive oil little at a time, adding a little water to help blend it easily.
This will bring the blended mixture together.
Adding the olive oil and water slowly, a little at a time helps in arriving at the right consistency slowly, or you run the risk of getting a watery hummus.
Once you get a creamy, smooth hummus of the consistency you desire, transfer the mixture into a serving bowl.Sprinkle some herbs and serve.Serve the Beetroot Hummus with Salad., https://www.archanaskitchen.com/images/archanaskitchen/World_Dips/Beetroot_Hummus_Recipe-1.jpg, 9
Ingredients: tomato,salt,kashmiri red chilli powder,mustard oil,ajwain (carom seeds),fennel powder,dry ginger powder,cumin seeds (jeera),garam masala powder kashmiri,turmeric powder,paneer cubes

Kashmiri Style Tamatar Chaman Recipe -Paneer Cooked With Tomatoes, 1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Dry ginger powder,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Fennel Powder,1 teaspoon Ajwain (Carom seeds),2 teaspoons Kashmiri Red Chilli Powder,2 tablespoons Mustard oil,200 grams Paneer (Homemade Cottage Cheese) - cut into big cubes,4 Tomatoes - roughly chopped,1 teaspoon Garam masala powder - Kashmiri, 30, Kashmiri, To begin making Kashmiri Style Tamatar Chaman Recipe, heat mustard oil in a heavy bottomed pan till it reaches the smoking level, place the paneer cubes and fry until it turns golden.
Flip over and brown the other side as well.
Once the paneer cubes are nicely fried, immerse them in a bowl of 1 cup warm water mixed with turmeric powder.
This will keep the paneer soft.In the same pan, add the cumin seeds and let it splutter.
Add the chopped tomatoes and cook until it turns soft and mushy.Mash the tomatoes with the back of the laddle, until they turn nice and pulpy.Add the fennel, dry ginger, kashmiri red chilli powder and mix well.Add in the fried paneer along with the turmeric water and bring it to a brisk boil.Add the kashmiri garam masala, season with salt and let the gravy simmer for 15 minutes, till it all comes together and the oil separates out.Switch off the heat, add in the shahi jeera to the Kashmiri Style Tamatar Chaman, mix well and let it rest for 10 minutes before serving so that the spices get infused into the paneer.Serve the Kashmiri Style Tamatar Chaman Recipe along with Steamed Rice and Haak T Thool for a simplified Kashmiri Cuisine inspired weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Tamatar_Chaaman_Recipe_Kashmiri_Style_Paneer_Cooked_with_Tomatoes.jpg, 11
Ingredients: tomato,salt,iceberg lettuce,onion,lemon,red cabbage

Summer Salad Recipe-Red Cabbage, Lettuce Onions & Tomatoes , 1/2 cup Red cabbage - shredded,1/3 cup Onions - thinly sliced,Salt - to taste,1/2 cup Iceberg lettuce - shredded,1 teaspoon Lemon juice,1 teaspoon Honey,1/3 cup Tomatoes - deseeded and thinly sliced, 15, Continental, To begin making the Minty Summer Salad Recipe With Red Cabbage Lettuce Onions And Tomatoes, cut the vegetables lengthwise and set aside.
In a mixing bowl, combine the shredded red cabbage, lettuce, thinly sliced onions and tomatoes and mix well.
The salad tastes best when it is served chilled.
Chill the vegetables in the refrigerator for 30 minutes.
Just before serving season the salad with some salt, honey lemon juice.
Toss well and serve.
Serve Minty Summer Salad Recipe With Red Cabbage Lettuce Onions And Tomatoes along with Beetroot Gazpacho Soup Recipe and Roasted Vegetable Panini Sandwich With Feta Cheese Recipe for a refreshing summer meal.
Finish the with a Strawberry Banana Sorbet Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Minty_Summer_Salad_Recipe_With_Red_Cabbage_Lettuce_Onions_And_Tomatoes_.jpg, 6