anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,brown rice,pav bhaji masala,coriander (dhania),green chilli,ghee,green peas (matar),red chilli powder,carrot,onion,cumin seeds (jeera),sweet corn

Dhaba Style Tawa Pulao Recipe - Masala Brown Rice Tawa Pulao, 1/4 cup Sweet corn - steamed,1 Green Chilli - finely chopped,1 Carrot (Gajjar) - finely chopped,1/2 tablespoon Red Chilli powder,1 tablespoon Pav bhaji masala,Coriander (Dhania) Leaves - a small bunch,Salt - to taste,1 Tomato - finely chopped,1 tablespoon Cumin seeds (Jeera),1 Onion - finely chopped,2 tablespoons Ghee,1/4 cup Green peas (Matar) - steamed,1 cup Brown Rice, 35, North Indian Recipes, To begin making the Dhaba Style Tawa Pulao recipe, first cook the brown rice in 1-1/2 cups of water in a pressure cooker for 3 to 4 whistles.
Turn off the heat and allow the pressure to release naturally.Once the pressure has released, open the cooker and allow the rice to cool completely, before adding it to the Tawa Masala.To make the Tawa Masala, heat ghee in a heavy bottomed pan.
Once the ghee is hot, add cumin seeds and let them crackle.
Add chopped green chillies, onions and cook them till the onions are soft and translucent.Once the onions are soft, add chopped carrot, green peas and corn.
Cook for about a minute or two until slightly tender.Add salt to taste, red chilli powder and pav bhaji masala.Once the vegetables are cooked, add tomatoes and cook for about a minute.
After a minute, add the cooked brown rice and mix everything well.
Cover the pan with a lid and let Dhaba Style Tawa Pulao cook for 2 to 3 minutes more.
Open the lid and give the Tawa Pulao a good stir.Once done, switch off the gas and garnish the Dhaba Style Tawa Pulao with chopped coriander leaves and serve hot.Serve Dhaba Style Tawa Pulav along with Palak Raita, Tadka Raita or any other Raita of your choice, Satvik Carrot Sprout Salad and Papad for a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Dabha_Style_Brown_Rice_Masala_Tawa_Pulav.jpg, 13
Ingredients: salt,rice flour,coconut,jaggery,gram flour (besan),cardamom powder (elaichi),green moong dal,turmeric powder

Kerala Style Sugiyan Recipe (Sweet Moong Dal Bondas), 1/2 cup Jaggery,1 cup Green Moong Dal (Whole) - soaked for 2 hours,1/4 cup Gram flour (besan),1 Cardamom Powder (Elaichi),1/2 cup Fresh coconut,1/2 cup Rice flour,1 teaspoon Turmeric powder (Haldi),Salt - Pinch, 90, Kerala Recipes, To begin making the Kerala Style Sugiyan Recipe, soak the mung dal and keep it ready.
Pressure cook the green mung bean with water for about 4 whistle till it is just cooked.
Once the pressure has released naturally, take them out.Heat a saucepan, add jaggery and little bit of water for the jaggery to melt.
Once it is completely melted you can add cardamom pods.Leave it to boil for 10 minutes and add cooked green mung bean and coconut and mix well.
Make sure the mixture becomes dry.Keep it on a medium heat and allow it to boil so that the water is all evaporated.Cool it down and mix besan flour into the mixture and combine them together.
Take little mixture and shape them into small balls.In a mixing bowl, add rice flour, turmeric powder and little water to create a smooth slightly thick batter.Heat a kuzi paniyaram pan with oil, dip the round shaped filling into the rice flour batter and carefully place them in the kuzi paniyaram pan.After 5 minutes flip it over the other side and cook for few minutes until it is evenly crisped on all sides.
Serve the Kerala Style Sugiyan Recipe (Sweet Moong Dal Bondas) along with tea or coffee to enjoy your evening snack in a healthy way., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/_Kerala_Style_Sugian_Recipe_Sweet_Moong_Dal_Bondas.jpg, 8
Ingredients: salt,black peppercorns,water,sesame seeds (til seeds),corn meal,kasuri methi (dried fenugreek leaves),sunflower oil

Makki Ki Baked Mathri Recipe (Baked Cornmeal Flaky Biscuit), 2 cup Corn meal,1/2 teaspoon Whole Black Peppercorns - crushed,Salt - to taste,1/2 tablespoon Kasuri Methi (Dried Fenugreek Leaves),1 cup Water - warm,2 to 3 tablespoons Sesame seeds (Til seeds),Sunflower Oil - as required, 50, North Indian Recipes, To begin making the Makki Ki Baked Mathri recipe, take a bowl and add corn meal (Makki ka aata), salt, crushed black pepper, kasoori methi and oil in the flour.Knead a soft dough with lukewarm water.
Leave the dough covered for 10 to 15 minutes.
Mash the dough to make it soft.Preheat the oven at 180 degree C.
Take out a small lump from the dough and shape it like a ball.
Flatten it a little with both hands.
Now place the Mathris on a baking tray.Bake them for at least 25-30 minutes in an oven or until they turned light brown from both the sides.The delicious Corn flaky Mathris are now ready to serve and eat.
You can put them in an air tight container and you can enjoy them for at least a month.Serve Makki Ki Baked Mathri along with hot masala chai for your tea time break., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Waagmi_Soni/Makki_ki_baked_Mathri.jpg, 7
Ingredients: tomato,coriander (dhania) leaves,white urad dal (split),onion,turmeric powder,green chillies,chana dal (bengal gram dal),sunflower oil,salt,dry red chillies,lemon,vangi bath powder,coconut,mustard seeds,water,sooji (semolina rava),cashew nuts,ginger,ghee,curry leaves,green bell pepper (capsicum),mixed vegetables (beans

Khara Bhath Recipe-South Indian Rava Bhath, 1 teaspoon White Urad Dal (Split),2 Green Chillies - slit,1 Onion - finely chopped,1 Curry leaves - few,1 tablespoon Ghee,Fresh coconut - grated to garnish (as required),3 cups Water,1 Tomato - chopped,1 Ginger - finely chopped,1 Dry Red Chillies - broken,3/4 cup Mixed vegetables - (beans,Salt - to taste,1/2 teaspoon Chana dal (Bengal Gram Dal),1 Cashew nuts - few,1 cup Sooji (Semolina/ Rava),1/2 Lemon,1 pinch Turmeric powder (Haldi),1 Green Bell Pepper (Capsicum) - chopped,1 teaspoon Mustard seeds,Sunflower Oil - to cook,3 teaspoons Vangi Bath Powder,Coriander (Dhania) Leaves - to garnish (as required), 40, Karnataka, To start making the Khara Bhath Recipe, get all the ingredients handy.
Start with dry roasting rava on medium flame in a pan and keep stirring to avoid darkening.
Saute until roasted well and aromatic.
Keep aside.To temper, pick all the required ingredients.
Add oil and ghee in a kadai.
Once hot, add mustard.
Upon spluttering, add urad and chana dal.Once they seem crisp and lightly browned, add chopped onions and capsicum.
Saute till tender and onions appear translucent.Add chopped veggies, a little salt, turmeric and saute till the vegetables becomes tender.
Add vangibhath powder and mix well.Add 3 cups of water and salt.
Once the mixture starts boiling, simmer the flame and gradually add roasted rava.
While adding it in one hand, keep swirling and mixing the mixture to avoid lumps in Khara Bhath.Once all the rava is added and mixed, close the lid and wait for 2-3 minutes to allow the rava to be cooked.Switch off flame, scoop the Khara Bhat Recipe out and serve garnished with chopped coriander leaves and coconut.Serve Khara Bhath along with South Indian Coconut Chutney and Masala Chai for your weekday breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha_Kalluraya/khara-bhath-recipe-south-indian-rava-bhath.jpg, 22
Ingredients: tomato,black cardamom (badi elaichi),red bell pepper (capsicum),ginger,salt,fennel seeds (saunf),red chilli powder,cloves garlic,water,coriander (dhania) seeds,onion,cumin seeds (jeera),broccoli florets,kasuri methi (dried fenugreek leaves),garam masala powder,sunflower oil

Kadai Broccoli Masala Recipe - Broccoli Cooked With Indian Spices, 2 Tomatoes - pureed,1 tablespoon Coriander (Dhania) Seeds,1/2 teaspoon Fennel seeds (Saunf),500 grams Broccoli - cut into little florets,1 teaspoon Garam masala powder,Salt - to taste,1 tablespoon Kasuri Methi (Dried Fenugreek Leaves),4 cloves Garlic - finely chopped,1 teaspoon Red Chilli powder,1 teaspoon Cumin seeds (Jeera),2 tablespoons Sunflower Oil,1 Red Bell pepper (Capsicum) - diced,1 Black cardamom (Badi Elaichi),1 Onion - roughly chopped,1 inch Ginger - finely chopped,1/4 Water, 30, North Indian Recipes, To begin making Kadai Broccoli Masala Recipe, let us begin by cooking the Broccoli.Heat a heavy bottomed pan on medium flame, add a teaspoon of oil, add broccoli florets and 5 tablespoons of water.Add salt, and mix well.
Cover and cook, until it is al dente.
(70% cooked) Do not over cook.The broccoli florets have to be cook yet remain crunchy.
Keep aside.
Do not drain the water, if any left.
In another pan, add ingredients for the kadai masala powder which includes coriander seeds, cumin seeds, fennel seeds except kasuri methi and dry roast for 5 minutes on medium flame until the aroma rises.
 Switch off heat, add crushed kasuri methi and give a quick stir and cool completely.
Transfer into a mixer jar and grind into a coarse powder in a mixer grinder and keep aside.Add remaining oil to a heavy bottomed pan on medium heat.
Once the oil is hot, add onions, ginger and garlic and saute until they turn soft and transparent.
This will take about 3-4 minutes.
Once the onions and ginger garlic is well cooked, add the capsicum, salt and cook till the capsicum becomes soft for about 2 minutes.
Next, add tomatoes and bai elaichi and mix well.Cook for about 3 to 4 minutes until the tomato becomes thick.
At this stage, add the prepared kadai masala powder, garam masala, red chilli powder and mix everything well.
Stir in the Once it boils, add broccoli florets, give it a quick stir and cover and cook for about 3 minutes and turn off the heat.
Check the salt and spices and adjust to suit your taste.Serve Kadai Broccoli Masala Recipe along with Tawa Paratha and Boondi Raita for a weekday meal with your family., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/Kadai_Broccoli_Masala_Recipe_-_Broccoli_Cooked_With_Indian_Spices-1_1600.jpg, 16
Ingredients: tomato,salt,asafoetida (hing),ghee,red chilli powder,dry red chillies,onion,cumin seeds (jeera),coriander powder,turmeric powder,chana dal (bengal gram dal),methi leaves (fenugreek leaves) bunch

Chana Methi Dal Recipe - Fenugreek & Split Bengal Gram Curry, 1 cup Chana dal (Bengal Gram Dal),Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1 cup Methi Leaves (Fenugreek Leaves) - a bunch,2 Dry Red Chillies,1 tablespoon Ghee,1/4 teaspoon Asafoetida (hing),1 teaspoon Turmeric powder (Haldi),1 Tomato - chopped,1 Onion - thinly sliced, 45, North Indian Recipes, To prepare the Chana Methi Dal, first wash and soak the chana dal in 3 cups of water for at least 30 minutes.
While the dal is soaked clean, wash and pat dry the fenugreek leaves.Next, finely chop the methi leaves.
Heat a teaspoon of oil in a wok or a kadai and add the chopped methi leaves into the wok.
Saute the methi leaves, until it gets softened.
Methi leaves cooks very quickly and this will take less than 3 minutes to cook.
Once the leaves have softened, turn off the heat.
Keep it aside.In the next step, we will cook the Chana dal with the spices.
Heat a teaspoon of oil in a pressure cooker over medium heat.
 Add asafoetida and saute for few seconds.
Next add onion and saute till they turn soft.Once the onions have softened, add the chopped tomato along with coriander powder, turmeric powder, red chili powder and saute for a minute or so over medium heat.Add soaked chana dal along with the soaked water to the onion tomato mixture.
Close the lid of the pressure cooker and put the weight on.
Cook chana dal for 5 to 8 whistles and turn off the heat.
Allow the pressure to release naturally from the pressure cooker.Once the pressure has released, open the cooker and lightly mash the dal with the back of a spoon.
Stir in the sautéed methi leaves.
Transfer the Chana Methi Dal to a serving bowl.Heat ghee in a tadka pan over medium heat; add the cumin seeds and the red chillies.
Allow the chillies to roast for a few seconds and pour the tadka for the Chana Methi Dal and serve hot.Serve Chana Methi Dal along with Raita for a wholesome weekday lunch., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Methi_Chana_Dal_Recipe-2_1600.jpg, 12
Ingredients: pistachios,milk,saffron strands,raisins,sugar,semiya (vermicelli),cardamom powder (elaichi),dates

Sheer Khurma Recipe - Seviyan or Vermicelli Kheer Pudding, 2 tablespoons Pistachios - roughly broken,1/4 cup Semiya (Vermicelli) - roasted,1 tablespoon Raisins,3 cups Milk,5 Dates - deseeded and finely chopped,1/2 cup Sugar,1/2 teaspoon Cardamom Powder (Elaichi) - freshly pounded,3 Saffron strands, 50, Hyderabadi, To begin making the Sheer Khurma Recipe (Seviyan or Vermicelli Kheer Pudding), we will first heat the milk, sugar, saffron and cardamom powder in a heavy bottomed pan; stir the mixture well until all the sugar dissolves completely.Once the sugar is dissolved, add in the roasted vermicelli and simmer the mixture in the milk until the vermicelli is cooked.Once the vermicelli is cooked stir in the dates, pistachios, raisins and simmer for about 4 to 5 minutes.If the sheer khurma is too thick, stir in a little water or milk and adjust the sugar levels according to your taste.
Turn off the heat and transfer to a serving bowl.Serve Sheer Khurma as a dessert after your Hyderabadi meal including Hyderabadi Biryani, Mirchi ka Salan and Burani Raita., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Sweets_Mithai/Sheer_Khurma_Recipe_Seviyan_or_Vermicelli_Kheer_Pudding-1.jpg, 8
Ingredients: tomato,salt,cumin powder (jeera),ginger,coconut milk,green chilli,fennel seeds (saunf) ground mortar pestle,coriander (dhania) leaves,red chilli powder,fish fillet,garlic,onion,lemon,coriander powder,turmeric powder,sunflower oil

Baked Fish In Coconut Milk Recipe, 1 teaspoon Green Chilli - minced,2 tablespoons Coriander (Dhania) Leaves - finely chopped,1 teaspoon Cumin powder (Jeera),1 cup Coconut milk - thick (canned or fresh),Salt - to taste,2 tablespoon Lemon juice,2 Onion - finely chopped,2 teaspoon Garlic - minced,2 tablespoon Coriander Powder (Dhania),1/2 teaspoon Fennel seeds (Saunf) - coarsely ground with mortar pestle,1/2 teaspoon Red Chilli powder,1 kg Fish fillet - cut into medium,2 Tomatoes - sliced into roundels,1/4 cup Sunflower Oil,1/4 teaspoon Turmeric powder (Haldi),2 tablespoon Sunflower Oil,2 teaspoon Ginger - minced, 90, South Indian Recipes, To begin making the Baked Fish In Coconut Milk recipe, in a mixing bowl, add lemon juice and oil and mix it with the fish fillets.
Let the fish marinade for 1 hour in refrigerator.
Pre heat the oven to 350 degree C.
In a fry pan heat 1/4 cup of oil and fry onion till golden.
Add minced garlic, ginger and green chilies and stir for 2 mins.
Now add tomatoes, spices, crushed fennel seeds and salt to taste.
Fry for 3 to 4 minutes till tomatoes are tender.
Add coconut milk and simmer for 5 minutes until thick.Take the fish out from the fridge and arrange them on a greased baking tray or a cast iron pan.
Bake the fish for 10 mins.
Pour the coconut milk sauce all over the fish.
cover the baking tray/pan tightly with aluminium foil and return to the oven to bake for another 15 minutes.
Carefully remove the pan and the foil and garnish with chopped coriander and serve hot.Serve Baked Fish In Coconut Milk along with Steamed rice for a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaheen_ali/Baked_Fish_In_Coconut_Milk_.jpg, 16
Ingredients: tomato,salt,hung curd (greek yogurt),kashmiri red chilli powder,sunflower oil ghee,fennel seeds (saunf),red chilli powder,ginger garlic paste,curry leaves,onion,black pepper powder,coriander powder,chicken breasts,turmeric powder,green chillies,garam masala powder

Andhra Style Chicken Fry Recipe, 1 tablespoon Garam masala powder,1/2 teaspoon Turmeric powder (Haldi),1 tablespoon Black pepper powder,1/2 tablespoon Coriander Powder (Dhania) - coarsely grounded,2 sprig Curry leaves,Sunflower Oil - or ghee as required,Salt - to taste,1/2 cup Hung Curd (Greek Yogurt),1 Chicken breasts - cubed,1 teaspoon Red Chilli powder,1/2 tablespoon Ginger Garlic Paste,1 Onion - chopped,3 Green Chillies - chopped,1 teaspoon Fennel seeds (Saunf),2 Tomatoes - cubed,1/2 tablespoon Kashmiri Red Chilli Powder, 50, Andhra, To begin making the Andhra Chicken Fry recipe, put chicken cubes and all the ingredients listed under marination including turmeric powder, red chilli powder, ginger garlic paste, hung yogurt, salt in a bowl and mix it well.Make sure that chicken pieces are coated properly.
Cover the bowl and let it sit in the fridge for an hour.Once the chicken is marinated, take it out from fridge and keep it aside.Heat oil in a kadhai/wok and add fennel seeds, curry leaves and chopped green chillies into the wok.
Saute it for couple of seconds but make sure it doesn't burn.Now, add ginger garlic paste and saute for couple of seconds until the raw smell of ginger garlic goes away.Next step is to add onion and cook it till the time it becomes soft and translucent.Once the onions are soft, add the cubed tomatoes and cook till they become mushy.Once the tomatoes are soft and mushy, add the marinated chicken pieces and marination batter into the wok.
Add garam masala powder and cook it for 10 minutes on medium heat.After 10 minutes, add coriander powder, red chilli powder into the wok and give it a good mix and cook the chicken again for 5 minutes on high heat.Y ou have to make sure that chicken gets dry and there is no gravy left.In the end sprinkle black pepper powder and adjust salt as per your taste.
Cook for few more minutes till the chicken is cooked properly.
Serve it hot and garnish with some onion rings.Serve Andhra Chicken Fry as a starter in your house parties or as a side dish along with Andhra Style Yellow Cucumber Dal and Phulkas for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/garimasgautam-gmail.com/Andhra_Chicken_Fry.jpg, 16
Ingredients: salt,mustard oil,asafoetida (hing),stalks knol khol leaves (ganth gobi leaves),baking soda,dry red chillies,knol khol (ganth gobikadam),kashmiri masala powder

Kashmiri Monj Haakh Recipe - Knol Khol Flavored With Asafoetida, Salt - to taste,1/2 kg Knol Khol (Ganth Gobi/kadam),2 Stalks Knol khol Leaves (Ganth Gobi leaves),1 teaspoon Kashmiri masala powder,2 Dry Red Chillies,2-3 tablespoon Mustard oil,2 pinch Asafoetida (hing),1 pinch Baking soda, 50, Kashmiri, To prepare Kashmiri Monj Haakh Recipe, wash and peel the Ganth Gobhi/ knol khol (bulb) and cut into fine slices.Chop the green leafs into two halves.
Wash nicely to remove dirt and collect in a colander and keep aside.In a broad base Pan, heat oil, and add asafoetida.Now add the chopped Knol Khol and the Knol Khol leaves along with dry red chilies and salt.Saute for a while and now add the Kashmiri spice mix/garam masala and stir.Add water and baking soda.
Stir and close the lid.Let the vegetable cook in low flame till soft and tender.
Don't overcook the greens, try to retain the green color.Turn off the gas and serve Kashmiri Monj Haakh Recipe hot with plain steamed rice and Kashmiri Chaman Qaliya or Kashmiri Rogan Josh for lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/MUNJ_HAAKH__KNOL_KHOL_FLAVORED_WITH_ASAFOETIDA_KASHMIRI_VEG.jpg, 8
Ingredients: tomato,cumin powder (jeera),black salt,coriander (dhania) leaves,red chilli powder,puffed rice namkeen (mixture),tomato ketchup,sugar,onion,black pepper powder,potato (aloo),green chillies,garam masala powder,sunflower oil

Tamatar Chaat Banarasi Style Recipe, Sunflower Oil - as required,1 tablespoon Sugar,1 teaspoon Cumin powder (Jeera),Coriander (Dhania) Leaves - chopped,1 teaspoon Garam masala powder,1 teaspoon Red Chilli powder,1 Onion - finely chopped,3 Green Chillies - chopped,Puffed rice - and namkeen (mixture),1 teaspoon Black Salt (Kala Namak),4 Tomatoes,2 Potatoes (Aloo) - boiled,2 tablespoons Tomato Ketchup,1 teaspoon Black pepper powder, 35, Uttar Pradesh, To begin making the Tamatar Chaat Banarasi Style recipe, boil the potatoes in a pressure cooker with required water and salt.
Cook them till the cooker releases 3 whistles.
When they are cooled down, peel the skin and mash them.Now add cumin powder, red chilli, coriander, black pepper, garam masala powder, salt & black salt into the mashed potatoes and mix it properly.Next, take the washed tomatoes and cut the upper half of the tomatoes & cut then pull out the pulp of the tomato.
Stuff the tomatoes with mashed potatoes.Next heat up 2-3 tablespoon of oil in a flat surface pan and put the tomatoes in the pan with the potato stuffed side down.
Let it cook for 10-15 minutes until the tomatoes start getting a bit mushy.Turn off the gas and grind the stuffed tomatoes plus leftover tomato pulp together and turn it into a thick paste.Now turn the heat again and use the same pan, add some more oil into it.Once the oil is hot enough then add thick tomato paste, a bit of salt, sugar & tomato sauce and cook on low heat for 10-12 minutes.Transfer the cooked chaat into a serving bowl and garnish it with some chopped onions, green chillies, fresh coriander leaves & Namkeen.
Serve Tamatar Chaat Banarasi Style along with Masala Tea and Poha Chivda for your tea time break., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/garimasgautam-gmail.com/Tamatar_Chaat_Banarasi_Style_.jpg, 14
Ingredients: tomato,salt,cheese,boneless chicken,coriander (dhania) leaves,gram britannia,penne pasta,milk,mozzarella cheese,cloves garlic,jalapenos,sugar,onion,lemon,garlic,black pepper powder,butter

Mexican Salsa Chicken With Italian Cream Cheese Recipe, Salt - to taste,1/2 teaspoon Garlic - minced,1 teaspoon Lemon juice,1 teaspoon Rock Salt,1 Onion - chopped,1 cup Penne pasta - optional,1 Pickled Jalapenos - deseeded,250 gram Britannia Cream Cheese,1/2 cup Coriander (Dhania) Leaves,200 grams Boneless chicken,100 grams Butter,3/4 cup Milk,1 cloves Garlic - chopped,1/2 teaspoon Sugar,4 Tomatoes - chopped,50 grams Mozzarella cheese,1 teaspoon Black pepper powder, 40, Italian Recipes, To prepare Mexican Salsa Chicken With Italian Cream Cheese Recipe, Wash the chicken thoroughly and to marinate it, in a mixing bowl, combine the chicken with salt, black pepper powder and rock salt.Prepare the salsa by grinding together tomatoes, cilantro leaves, chopped onions, lemon juice, garlic pod, sugar, salt and whole jalapeno in a mixer jar until coarsely ground.Add this salsa mixture to the marinated chicken.
Heat a pan on medium flame and add butter to it.Add the chicken along with salsa and cook covered for about 20 minutes or till the chicken is cooked.Heat another pan to prepare cream cheese sauce.
Add butter to melt on medium flame.Add garlic and sauté.
Add cream cheese to butter and garlic.
Add milk and stir it well.
Keep whisking to avoid lumps.
Adjust salt if required.
(Cream cheese is usually salted)Once the sauce has thickened, whisk and remove from heat.In another Kadai, boil the penne pasta al dente.
Drain and keep aside.
Just to make this a heavy meal, I added pasta.
It is purely optional though.Once the chicken is grilled and cooked, place the chicken on a baking tray.Add penne pasta and pour the cream cheese sauce over the chicken.Sprinkle some mozzarella cheese, chopped parsley leaves and freshly crushed black pepper on the top.Bake it in oven for 10-15 minutes at 180 degree Celsius till the cheese has melted.Serve Mexican Salsa Chicken With Italian Cream Cheese with Apple And Ginger Cocktail Recipe for a fusion dinner.
Finish the meal with a dessert of Spiced Apple Crumble Recipe with Greek Yogurt, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Anuja/Fusion__Italian_and_mexican_chicken.jpg, 17