anandhuvasudev/southindiandish huggingface dataset:
Ingredients: cashew nuts,salt,hung curd (greek yogurt),ginger,green chilli,coriander (dhania) leaves,asafoetida (hing),mustard seeds,milk,black peppercorns,curry leaves,white urad dal (split),instant oats (oatmeal) quick rolled,onion,cumin seeds (jeera),red chilli,chana dal (bengal gram dal),sunflower oil

Curd Rice Style Overnight Oats Recipe, 2 tablespoons Coriander (Dhania) Leaves - finely chopped,1/2 teaspoon Mustard seeds,8 Whole Black Peppercorns,6 to 8 Curry leaves,Salt - to taste,1/4 teaspoon Cumin seeds (Jeera),1/4 cup Milk,1/2 teaspoon White Urad Dal (Split),6 to 8 Cashew nuts - chopped,1 teaspoon Chana dal (Bengal Gram Dal),1 Green Chilli - slit,pinch Asafoetida (hing),1 Fresh Red Chilli,1 cup Instant Oats (Oatmeal) - quick or rolled,3/4+1/4 Hung Curd (Greek Yogurt),1/2 teaspoon Ginger - grated,Sunflower Oil - as needed,2 tablespoons Onion - finely chopped (optional), 15, Indian, To begin making the Curd Rice Style Overnight Oats, in a mixing bowl add oats, milk and 3/4 cup of yogurt and mix until combined and refrigerate it at least for 4 hours or overnight.After soaking add remaining 1/4 cup yogurt, salt to taste, grated ginger, chopped onions and chopped coriander and mix well.Now in a tadka pan, heat some oil add mustard seeds and let it crackle, add hing, jeera, peppercorns, urad dal, channa dal and cashew nuts and cook on low heat stirring it in between to colour it evenly.Now add curry leaves, green chilli and red chilli.
Once done spoon the tadka onto the curd oats.You can also add pomegranate seeds, raisins and even fresh grapes to enhance the taste of this overnight curd rice style oats.Serve Curd Rice Style Overnight Oats on its own with Elai Vadam and Cauliflower Thoran for a healthy and light dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Curd_rice_style_Overnight_Oats.jpg, 18
Ingredients: salt,red chilli powder,gram flour (besan),green bell pepper (capsicum),turmeric powder,asafoetida (hing) asafoetida (hing)

Badge m Badge Badge Mia Gai Badge / Badge Badge, 1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1/2 cup Gram flour (besan),1 Green Bell Pepper (Capsicum),1 pinch Asafoetida (hing) - 1 pinch Asafoetida (hing),1/2 teaspoon Red Chilli powder, 20, Indian, To begin making the Casicum Bajji Recipe, remove the top stem carefully and cut the capsicum into two equal halves vertically, and deseed it.
Now cut long, thick strips of capsicum for the Casicum Bajji RecipeFor the Bajji  BatterIn a mixing bowl combine all the ingredients of bajji batter which includes gram flour, turmeric powder, red chilli powder, asafoetida, and salt.Mix in just enough water to form a thick bajji batter to thickly coat the back of a spoon.
Keep the batter aside.Heat oil in a kadai for deep frying the Casicum Bajji on medium heat.
Coat each of the sliced Casicum in the gram flour bajji batter and gradually let it into the oil and deep fry the Casicum Bajji until golden brown in color.Drain the Casicum Bajji on an absorbent paper placed in a plate to absorb the excess oil and serve hot.Serve the Capsicum Bajji Recipe along Coconut Chutney Recipe- For Idli And Dosa and a cup of South Indian Filter Coffee for a perfect Rainy day snack recipe.
It makes a great appetizer when you have sudden guests at home too.You can also serve the Capsicum Bajji Recipe as a tea time snack along with Gulkand Chai Recipe , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Capsicum_Bajji_Recipe_.jpg, 6
Ingredients: dry red chillies,salt,potato (aloo),mustard oil

Manipuri Style Alu Kangmet Recipe - Mashed Potato In Dry Red Chillies, 4 Dry Red Chillies,4 Potatoes (Aloo) - boiled,Mustard oil - for cooking,Salt - to taste, 20, North East India Recipes, To begin making the Manipuri Style Alu Kangmet Recipe, first pressure cook the potatoes with little water and salt for about 3 whistle.
Release the pressure naturally and then peel off the skin.
Mash the potatoes to a coarse mixture.Next  into a preheated skillet add oil.
Once the oil is hot add the dry red chillies and roast them till they are crisp.
Turn off the heat and remove the red chillies into a bowl and allow them to cool.Once the red chillies are cooled add them to a mixer grinder and  grind the dry red chillies to a coarse mixture.Finally heat the same skillet with oil, then add in the ground chilli and potato, season it with salt and mix well to combine.Saute for another minute or two and turn off the heat.
Transfer the Manipuri Style Alu Kangmet into a serving bowl and serve.Serve the Manipuri Style Alu Kangmet Recipe along with Tan Ngang which is the Manipuri Style Indian Puri or you can as well serve it with Puri Recipe (Puffed Fried Indian Bread) and your choice of Dal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Manipuri_Style_Alu_Kangmet_Recipe_Mashed_Potato_in_dry_red_chillies_Recipe.jpg, 4
Ingredients: salt,red bell pepper (capsicum),ginger,shrimps deshelled,cloves garlic,carrot,virgin olive oil,red chilli flakes,soy sauce,onion,broccoli,baby potatoes,black pepper powder,basmati rice grain (you can also normal rice noodles),red chilli sauce,corn flour mixed water,cabbage (patta gobi muttaikose) leaves presentation

Asian Shrimp And Veggie Bowl Recipe, 1 teaspoon Salt,3 cloves Garlic - grated,12 Broccoli - cut into florets,1 tablespoon Soy sauce,3 tablespoons Honey,1 Carrot (Gajjar) - diced into thin strips,5 Baby Potatoes - cut into halves,1 Onion - chopped,1 cup Basmati rice - long grain one (you can also use normal rice or noodles),2 tablespoons Extra Virgin Olive Oil,1 teaspoon Red Chilli flakes,1 tablespoon Corn flour - mixed with 1 tablespoon of water,Cabbage (Patta Gobi/ Muttaikose) - Few leaves for presentation (optional),1 teaspoon Ginger - grated,1 Red Bell pepper (Capsicum) - sliced very thin,1 tablespoon Red Chilli sauce,1 teaspoon Black pepper powder,250 grams Shrimps - deshelled, 45, Asian, To begin with Asian Shrimp and Veggie Bowl, toss broccoli florets and potatoes with a tablespoon of olive oil, black pepper powder and salt in a wide pan.Arrange them on a baking tray lined with silver foil and bake at 350 degree fahrenheit preheated oven for 25 minutes.
After 25 minutes, check if potatoes are cooked well.
If not, bake them for another 5 minutes.Boil rice with a little salt and water.
Once it is cooked, drain the excess water and keep it aside.Whisk together soy sauce, honey and hot sauce in a small bowl.Heat a saucepan on flame.
Once hot, add grated ginger and garlic.
Sauté for a few seconds.Add chopped onions, bell pepper and fry for 2 minutes.
After 2 minutes, add in the shrimps.
Mix everything well.Cover and cook on medium-high heat until the shrimps changes their colour to white.
This process will take about 10 to 15 minutes.Keep checking in between.
After 10-15 minutes, open the cover and reduce the heat to low and add the prepared sauce.If the mixture is runny, add a tablespoon of cornstarch mixed in a tablespoon of water.
Mix well and switch off the stove.Add the baked veggies and mix.
The next step is to serve it in the bowl.Take a big bowl and arrange some cabbage leaves (optional).
Add shrimp and veggie mixture over it and place a scoop of hot rice and arrange some carrot strips.Serve Asian Shrimp And Veggie Bowl on its own for a healthy dinner or serve it along French Onion Soup.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Nadkarni/Asian_Shrimp_and_Veggie_Bowl.jpg, 17
Ingredients: cashew nuts,salt,ginger,kashmiri red chilli powder,milk,ajwain (carom seeds),cloves garlic,sunflower oil roasting potatoes,onion,ghee the mughlai gravy,coriander powder,turmeric powder,kasuri methi (dried fenugreek leaves),potato (aloo) cubes,garam masala powder,tomato blended

Mughlai Aloo Great Recipe - Mughlai Aloo Sabzi Recipe, 1 teaspoon Kashmiri Red Chilli Powder,6 Potatoes (Aloo) - cut into big cubes,1/2 teaspoon Turmeric powder (Haldi),4 tablespoons Cashew nuts,4 Tomatoes - blended into a puree,1 teaspoon Garam masala powder,Salt - to taste,1/4 cup Milk,1 tablespoon Ghee - for the mughlai gravy,1 teaspoon Ajwain (Carom seeds),1 Onion - finely chopped,1 tablespoon Sunflower Oil - for roasting potatoes,2 tablespoons Fresh cream,2 inch Ginger - roughly chopped,1 tablespoon Kasuri Methi (Dried Fenugreek Leaves) - for garnish,2 teaspoons Coriander Powder (Dhania),6 cloves Garlic, 50, Mughlai, To begin making Mughlai Aloo Lajawab Recipe, soak the cashews in warm milk for 10 minutes and then blend it into a smooth paste using a mixer grinder.
Keep aside.Similarly blend the tomatoes in a fine puree and keep aside.Heat oil in a heavy bottomed pan, add the cubed potatoes, fry until the potatoes turns golden and crisp.
Remove it in a kitchen absorbent paper and keep aside.Heat ghee in a wok, add the ajwain, let the ghee become fragrant.Add the onion, ginger and garlic and saute until it turns soft and translucent.Once the onions are soft, add in the tomato puree, turmeric powder, coriander powder, kashmiri red chilli and garam masala powder.
Simmer the tomatoes until it all the spices are absorbed well into the gravy.Once the tomatoes are cooked through, add the prepared cashew mix and let it cook for about 2 to 3 minutes.
Add the roasted potatoes, add a little water, cream, salt and stir well to combine.Check the salt and spices and adjust accordingly.
Simmer the Mughlai Aloo Lajawab for another 5 minutes until the potatoes absorb the gravy.
At this stage, if you find the Mughlai Aloo Sabzi is too thick add water and seasoning as per your desired consistency.Once the Mughlai Aloo Sabzi comes together, add in the cream, mix and turn off the heat.
Garnish it with kasuri methi and serve hot.Serve the Mughlai Aloo Lajawab Recipe along with Butter Naan, Methi Matar Pulao, Dal Makhani, Kurkuri Bhindi and Boondi Raita for your next house party menu.
Add a Gulab Jamoon into your party menu to make it special.You can also serve the Mughlai Aloo Lajawab for a simple weekday Lunch or pack into your office lunch box with Tawa Paratha and Tadka Raita.
 , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Mughlai_Aloo_Lajawab_Recipe.jpg, 16
Ingredients: salt,wheat flour,cumin powder (jeera),paneer,water,carrot,onion,ghee,oil,mint leaves (pudina),green chillies,sunflower oil

Paneer Carrot Stuffed Paratha Recipe, Ghee - or oil for cooking,Water - as required,1 teaspoon Cumin powder (Jeera),1/4 cup Mint Leaves (Pudina) - small bunch,Salt - to taste,2 Green Chillies - finely chopped,1 Onion - finely chopped,1 cup Paneer (Homemade Cottage Cheese),1/2 teaspoon Salt,2 cups Whole Wheat Flour,1 teaspoon Sunflower Oil,1 cup Carrot (Gajjar) - grated, 55, Indian, To begin making the Paneer Carrot Stuffed Paratha, we will first make the dough.Add in the flour and a pinch of salt into a large bowl.
Add a little water at a time and knead to make a firm yet smooth dough.
Knead well for about 3 to 4 minutes, this will make the parathas soft.Drizzle a teaspoon of oil over the dough and knead for another couple of minutes.
Cover and keep aside till we make the Paneer Carrot filling for the paratha.Next, we will combine the paneer, grated carrots,onions, green chillies, mint leaves, cumin powder and salt.
Stir to combine the ingredients well.
We fill be using raw carrots as a stuffing as they will get cooked while cooking the parathas.Now to begin making the Paneer Carrot Stuffed Paratha, keep some flour aside for dusting.
Divide the dough into large lemon side balls.Dust the dough portions in flour, flatten it and roll it into a 3 inch diameter circle.
Place the Paneer Carrot filling on half side of the circle and close the paratha by folding it with the other half.
Yes its as simple as that.
We will have a semi-circle oval shape.
Press the sides of the paratha down to seal the edges and gently using the rolling pin  flatten it.
Take care, the filling can ooze out if the dough is rolled out too thin.Now to cook the Paneer Carrot Stuffed Paratha, first preheat the skillet on medium heat.
Place the rolled paneer carrot paratha on top and allow it to cook on one side.
After about 10 to 15 seconds, flip the paratha.At this stage, smear some oil or ghee to cook the paratha.
Cook the paratha by flipping over a couple of times until you see golden brown spots on both sides.Proceed the same way with the remaining dough portions.Serve the Paneer Carrot Stuffed Paratha Recipe with sweet lime pickle or Tomato Onion Cucumber Raita.
 , https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Paneer_Carrot_Stuffed_Paratha_Raita_10_1600.jpg, 12
Ingredients: baking powder,orange,kosher salt,sugar,lemon,flour (maida),butter

Shortbread Cookies With Citrus Zest Recipe, 1/2 cup Butter,1 cup All Purpose Flour (Maida),1 pinch Kosher salt,1/2 teaspoon Baking powder,1/4 cup Sugar,1 teaspoon Lemon zest,1 teaspoon Orange Zest (Rind), 60, Continental, To start preparing Shortbread Cookies With Citrus Zest Recipe, cream together the butter and sugar, saving 2 teaspoons for later use, and form a fluffy mix.Mix the dry ingredients, flour, baking powder and kosher salt, add in the creamed sugar and butter to it.Knead to form a crumbly dough and let it refrigerate for at least 20 minutes.After 20 minutes, knead the dough along with orange zest, lemon zest and sugar, roll out the dough and using a cookie cutter, cut out shapes of your choice.Bake in an Oven at 375 degrees Fahrenheit on a greased baking sheet for 8-10 minutes rotating the baking tray halfway in between if needed, for even cooking.Serve Shortbread Cookies With Citrus Zest Recipe with tea or milk during teatime, pair it up with Iced Tea Recipe and Corn and Paneer Baked Samosa Recipe or just binge whenever you are hungry.
, https://www.archanaskitchen.com/images/archanaskitchen/cookies/eggless_citrus_zest_shortbread_cookies_recipe.jpg, 7
Ingredients: tomato,coriander (dhania),salt,ginger,green chilli,rice,mustard seeds,asafoetida (hing),water,curry leaves,white urad dal (split),onion,lemon,sooji (semolina rava),green moong dal,green chillies,sunflower oil

Andhra Style Pesarattu Upma Recipe, 1 tablespoon Raw rice,1 Green Chilli - finely chopped,1 teaspoon White Urad Dal (Split),Sunflower Oil - for cooking,1 Onion - chopped,1 Onion - finely chopped,3 cups Hot water,2 Tomatoes - finely chopped,Salt - to taste,1 inch Ginger - grated,1/2 Lemon juice,1 inch Ginger - finely chopped,Salt - as required,1 sprig Curry leaves - torn,1 cup Green Moong Dal (Whole),Coriander (Dhania) Leaves - small bunch,1 cup Sooji (Semolina/ Rava),1 teaspoon Mustard seeds,2 Green Chillies - finely chopped,1/4 teaspoon Asafoetida (hing),Sunflower Oil, 285, Andhra, To begin making the Pesarattu Upma Recipe will first soak the green moong dal and rice together in water for at least 3 hours.
 After 3 hours drain the water.Blend the dal, green chillies and ginger by adding little water at a time to make a smooth thick batter.
Transfer the batter into a large bowl, add onions, salt and coriander leaves.
Stir well to combine the Pesarattu batter well.
Check the salt levels and adjust to suit your taste.In a saucepan, bring the 3 cups of water, salt and sugar to a brisk boil.
After it comes to a brisk boil, turn the heat to low to keep the water warm.
 Our next step is to make the upma, roast the sooji in a cast iron pan and roast them till it slightly changes its colour.
Keep it aside.Heat oil/ghee in a heavy bottomed pan.
Add the mustard seeds, urad dal and allow it to crackle and the urad dal to turn golden brown.
Stir in the asafoetida and curry leaves.Next, add the onions, green chillies and ginger and cook till the onion becomes soft and translucent.Next, add the tomatoes and allow it cook till the tomatoes becomes mushy and soft.
Finally, add sooji  and gradually add the sugar and salt warm water.
Keep stirring until the Upma comes together.
Cook for about 5 to 8 minutes until the upma, comes away from the sides of a pan.
Once the upma is cooked well, turn off the heat and keep aside.Now to make the Pesarattu.
You will need a well-seasoned skillet.Preheat the skillet on medium heat; sprinkle some water to check on the pan; if it sizzles then you know the pan has the right amount of heat to spread the Pesarattu batter.
Pour a ladle full of the Pesarattu batter onto the pan and spread evenly inside out to make a circle.Drizzle some oil on the top and the sides of the Pesarattu and allow it to cook on low to medium heat.
Once you notice the top of the Pesarattu getting steamed, flip it over to cook on the other side.Once you notice brown spots and the Pesarattu is cooked, flip it back and place a big scoop of the upma to the side and fold it into half and remove from the pan and serve hot.
Proceed the same way with the remaining Pesarattu batter.Serve the Pesarattu Upma Recipe along with tomato chutney and coconut chutney to make it a rich breakfast meal.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Pesarattu_Upma_ANdhra_Style_Recipe-1080-2.jpg, 17
Ingredients: baking powder,salt,eggs,orange from orange,milk,orange juice squeezed,orange juice,vanilla,poppy seeds,caster sugar,flour (maida),sunflower oil

Orange And Poppy Seeds Muffins Recipe, 3 tablespoons Milk - lukewarm,3 tablespoons Poppy seeds,1/2 cup Fresh orange juice - freshly squeezed,2 tablespoons Caster Sugar - powdered,1- 1/4 cups All Purpose Flour (Maida),1/4 teaspoon Salt,1 teaspoon Vanilla Extract,1 Whole Egg,Orange Zest (Rind) - from 3 oranges,1/2 cup Fresh orange juice,3/4 teaspoons Baking powder,1/4 cup Sunflower Oil,1/2 cup Caster Sugar - or Powdered Sugar, 48, Continental, To begin making Orange And Poppy Seed Muffins, preheat the oven to 180°C.
Grease your muffin moulds with butter and dust with flour.Next, soak the poppy seeds in 3 tablespoons of lukewarm milk and keep aside for 10 minutes.
In a large bowl, sift together flour, baking powder, and salt.
Set aside.In a separate bowl, add the egg, sugar and whisk the mixture till its pale and fluffy.Next, add oil and vanilla essence to the egg-sugar mixture and whisk until well combined.Now add the poppy seeds and milk mixture along with the orange juice & orange zest.
Mix well.Slowly, add the sifted flour mixture to the wet ingredients and mix until just combined.
Do not over mix the Orange And Poppy Seed Muffins batter.Pour the Orange And Poppy Seed Muffins into the prepared moulds and bake for about 18 minutes at 180°C or until a toothpick inserted comes out clean.
The next step is to make the glaze for muffins.
For the orange glaze, in a saucepan, add orange juice, sugar and start heating on medium heat.Heat it till the mixture is little reduced and starts thickening.
Turn off the flame and your glaze is ready.Brush this glaze on top of the muffins and decorate with sprinkles of your choice.Serve these Orange And Poppy Seed Muffins Recipe as a tea time snack along with a cup of hot Masala Tea or with Punjabi Style Espresso Coffee.
You can also serve these muffins as dessert along with a scoop of vanilla ice cream.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/navneet289-gmail.com/Glazed_Orange__Poppy_Seed_Khus_Khus_Muffins_original.jpg, 12
Ingredients: salt,rice paper rolls,green peas (matar),onion,cumin seeds (jeera),potato (aloo),butter,garam masala powder

Gluten Free Samosa Recipe, 4 Rice paper rolls,1 tablespoon Garam masala powder,Salt - to taste,1 teaspoon Cumin seeds (Jeera),2 tablespoon Butter,2 Potatoes (Aloo),1/2 cup Green peas (Matar) - boiled,1 Onion, 55, Indian, To begin making the Gluten Free Samosa recipe, peel, dice and boil the potatoes.
Mash the potatoes and keep it aside in a bowl.Heat up butter in a pan and splutter the cumin seeds and then fry the diced onions.
Cook till the onions are soft and translucent.
Add the cooked onion and spices, salt to the potatoes.
Mix until well blended.Add the boiled peas into the potato and keep it aside.
Preheat your oven to 425 F.Fill a large bowl 1/4 full with water.
Place the rice paper into the water one sheet at a time.
Soak for 1-2 minutes  until it becomes soft.Place the softened rice paper onto the counter and place 1- 2 tablespoon of potato mixture onto the center.
Fold the bottom up first, then fold the sides in, fold the top down last.
Follow the same steps for all the samosa.
Place onto a well-oiled pan, brush the samosa with oil as well.Bake them for 20 to 25 minutes turning a few times throughout.
Serve hot.Serve Gluten Free Samosa along with Dhaniya Pudina Chutney and Masala Chai or your tea break.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/garimasgautam-gmail.com/Gluten_Free_Samosa_400.jpg, 8
Ingredients: bananas,ice cubes,milk,apple,cardamom powder (elaichi),chai masala,walnuts halves,instant oats (oatmeal)

Banana Walnut Chai Smoothie Recipe, pinch Cardamom Powder (Elaichi),1 tablespoon Instant Oats (Oatmeal),1/2 Ripe Bananas,1 Apple - chopped,1 cup Milk,Ice cubes - few,1 teaspoon Chai Masala,3 Walnuts - halves, 15, Continental, To make the Banana Walnut Chai Smoothie, get all the ingredients together.Blend the ingredients for the banana walnut smoothie into a mixer grinder until it forms a smooth drink.Once ready, serve the Banana Walnut Chai Smoothie for a wholesome breakfast along with Chilli Cheese Toast Recipe - Breakfast Bread Pizza.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Healthify_Me/banana_walnut_smoothie.jpg, 8
Ingredients: salt,rosemary tme parsley,black peppercorns,virgin olive oil,carrot finger coins,balsamic vinegar red wine vinaigrette

Honey Glazed Roasted Carrots Recipe With Herbs, 1 tablespoon Whole Black Peppercorns - coarsely pounded,Salt - to taste,2 tablespoons Extra Virgin Olive Oil,500 grams Carrots (Gajjar) - cut into finger size pieces or cut round into coins,3 sprig Rosemary - or thyme or parsley,1 tablespoon Honey,1 tablespoon Balsamic Vinegar - or red wine vinaigrette, 35, Continental, To begin making the Honey Roasted Carrots Recipe, To roast the carrots, peel the skin of carrots and wash until all the dirt is removed, dry with a kitchen towel.
Cut each carrot lengthwise into half or into four equal sized parts or into coins.Steam the carrots, in a steamer with a little salt, until just about cooked (aldente).
You want the carrots to be firm in and not soft.
We first steam the carrots, so the cooking process during roasting does not take time and helps retain most of the nutrition.
Once done, remove the carrots from the steamer and keep aside.To roast the carrots, heat olive oil in a wok on medium heat;add in the steamed carrots along with salt, pepper, balsamic vinegar and honey.Stir fry on high heat, until you see a glaze on the carrots and a few brown spots.
Check the salt and seasoning levels and adjust to suit your taste.Once the carrots look the fresh with a shine and roasted, turn off the heat.
Toss the herbs in and transfer to a serving platter.
So essentially, you should roast the carrots on the wok, only when you are ready to serve.
This way you avoid heating it multiple times.
Heating vegetables multiple times, reduces the nutrition content in them.Serve Honey Glazed Roasted Carrots Recipe With Herbs along with Creamy Mushroom Risotto Recipe, and a Quick Roasted Vegetable Bread Pizza Recipe for dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/World_Appetizers/honey_roasted_glazed_carrots_rosemary_thyme_herbs_recipe_shutterstock_195071531.jpg, 6