anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,mustard seeds,asafoetida (hing),coriander (dhania) leaves,ajwain (carom seeds),red chilli powder,water,gram flour (besan),curry leaves,cumin seeds (jeera),buttermilk,turmeric powder,garam masala powder,sunflower oil

Kathiawadi Dhokli Nu Shaak Recipe, 1/2 teaspoon Mustard seeds,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1/2 teaspoon Garam masala powder,1 teaspoon Ajwain (Carom seeds),1 cup Gram flour (besan),1 tablespoon Sunflower Oil,Asafoetida (hing) - a pinch,1 cup Buttermilk,Turmeric powder (Haldi) - a pinch,1-1/2 cup Water,Coriander (Dhania) Leaves - to garnish,1/2 teaspoon Red Chilli powder,Curry leaves - few, 45, Gujarati Recipes﻿, To begin making the Kathiyawadi Dhokli Nu Shaak, firstly we will make the dhokli.
In a mixing bowl, mix gram flour, salt, red chilli powder, turmeric powder and carom seeds.
Add required water and mix to make a batter.
Next, grease a dhokla plate.
Transfer the dhokli batter into the plate and steam cook it for 10 to 15 minutes.Later remove from the steamer and allow it to cool.
Once it cools down, cut it into small pieces and keep them aside.
The next step is to make the curry.
Heat oil in a heavy bottomed pan on medium flame.Add mustard seeds and once it splutters add cumin seeds, asafoetida and curry leaves.
Saute for about a minute.After a minute, add butter milk, salt, red chilli powder and garam masala into it.
Mix everything and cook on sim till the curry starts boiling.
This may take 2 to 3 minutes.
Now add the diced dhokli, simmer and allow to boil for 3 to 4 minutes.
Switch off and garnish with coriander leaves.
Serve Kathiawadi Dhokli Nu Shaak along with Aloo Bhindi Ki Sabzi, Cucumber Green Chilli Raita and Phulka for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/Kathiawadi_Dhokli_Nu_Shaak.jpg, 14
Ingredients: baking powder,recipe chocolate ganache,sugar,chocolate chips,badam (almond),vanilla,eggs,cocoa powder,flour (maida),butter

Chocolate Chip Scone Recipe, 2 teaspoons Baking powder,1/2 cup Chocolate chips,200 grams All Purpose Flour (Maida),150 ml Fresh cream,1 Whole Eggs,1 teaspoon Vanilla Extract,75 grams Butter (unsalted) - cut into cubes,125 grams Sugar,1 recipe Chocolate ganache,1/2 cup Badam (Almond) - slices,60 grams Cocoa Powder, 45, Continental, To begin making the Chocolate Chip Scone Recipe, preheat your oven to 195 C.In a large mixing bowl, whisk all the Dry Ingredients together except assorted nuts.
Add the butter into this mixture and knead it to form a crumbly mixture.
Stir in all the wet ingredients (have them at room temperature) into the crumbly mixture.
Add the choco chips/nuts.
Knead it just a bit more until all the ingredients are well combined.
Take care not to over knead it.
Over-kneaded dough doesn’t give a very soft cake like a Scone.(if you have a stand mixer or a food processor then you can combine all the ingredients in the above way using them)Prepare your baking tray by greasing it with an oil spray or margarine.
Put a layer of Butter paper/Parchment paper on top.Place the dough on a lightly floured surface and shape the dough into a big rounds by patting with your hands or rolling with a pin.
The dough tends to be sticky so please don’t panic.
Using a sharp, greased knife cut into wedges of desired size.You can optionally use cookie cutters to shape the scone dough.
Carefully place the wedges on your baking tray and place it into the preheated oven.Bake for 15-20 minutes.Use a toothpick to check if it the chocolate scones are done.
It should have a thick outer crust but extremely soft inside.
Cool it for 15-20 minutes before you serve it.Pour the chocolate ganache over the Chocolate Scones and enjoy! Serve Chocolate Chip Scone along with hot Masala chai for your tea time break.
, https://www.archanaskitchen.com/images/archanaskitchen/Dessert_Cookies/Chocolate_Chip_Scone_Recipe-1.jpg, 10
Ingredients: cashew nuts,salt,wheat flour,dates,baking soda,caster sugar,flour (maida),sunflower oil

Eggless Date And Cashew Cake Recipe, 1 cup Dates,3/4 cup Caster Sugar,1/2 cup Cashew nuts - chopped,Salt - a pinch,3/4 cup All Purpose Flour (Maida),1-1/2 teaspoon Baking soda,1/2 cup Sunflower Oil,3/4 cup Whole Wheat Flour, 60, Continental, To begin with the Eggless Date And Cashew Cake Recipe first, Preheat oven to 180 degrees Centigrade or 350 degrees Fahrenheit.Grease and flour a 9-inch round baking pan or line with aluminum foil and then grease and flour.Remove the seeds from dates if any and chop the dates.
Soak them in just enough water for 30 minutes to an hour.Measure all the ingredients and keep ready.In a mixing bowl, beat oil and sugar with a spoon or fork.Sieve all purpose flour, salt and soda.Add this along with the whole wheat flour to the oil and sugar, give it a good mix so that all ingredients combine together.Stir in the chopped dates along with the water and also add the chopped cashew nuts.Pour the mixture into the baking pan, level the mixture with a spoon or spatula.Bake for about 30 minutes or until a tooth pick inserted into the center of the cake, comes out clean.Remove from the oven and place the pan on a cooling rack.After 10 minutes, remove from the pan and cool completely.Enjoy the Eggless Date And Cashew Cake Recipe with a cup of hot coffee or with a scoop of Gluten-Free Mango and Coconut Milk Ice-Cream.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Vanita_Vasudevan/Eggless_Date_And_Cashew_Nut_Cake.jpg, 8
Ingredients: salt,mustard seeds,asafoetida (hing),curd,sugar,dry red chillies,bottle gourd (lauki),cumin seeds (jeera),coriander (dhania) leaves(or mint leaves),groundnut powder,sunflower oil

Doodhibhoplyacha Bharit Recipe - Maharashtrian Style Lauki Bharta, 1 Bottle gourd (lauki) - peeled and finely chopped,1/2 teaspoon Mustard seeds,1/2 teaspoon Rock Salt,2 teaspoon Groundnut powder,3/4 cup Curd (Dahi / Yogurt),2 Dry Red Chillies,3 sprig Coriander (Dhania) Leaves - finely chopped (or mint leaves),1/2 teaspoon Sugar,1/2 teaspoon Cumin seeds (Jeera),1/4 teaspoon Asafoetida (hing),2 tablespoon Sunflower Oil, 25, Maharashtrian Recipes, To begin making the Doodhibhoplyacha Bharit Recipe, steam the bottle gourd in a steamer or pressure cooker.
Take the cooked bottle gourd in a mixing bowl and mash lightly with the back of a spoon or a masher.
The mashed lauki can have a little texture and need not be completely smooth.Once the lauki is mashed, add the peanut powder and mix well.
You can proceed to make the seasoning now.To prepare the tadka, place a tadka pan on medium heat and add oil to it.
Once the oil is hot, add the mustard and cumin seeds.
Once they crackle, add hing followed by the dry chillies.Fry the dry red chillies for about half a minute and turn off the heat.
Ensure that the chillies don't get burnt.
Let the seasoning cool.Once the seasoning is cooled, add the seasoning to the mashed lauki mixture.
Crush the fried stuffed chillies with your hand.In a small bowl whisk together the curd, salt, sugar and fresh herbs.Add the curd mixture to the bottle gourd and serve hot.
Serve the Lauki Bharta along with hot Tawa Paratha or Steamed Rice and Punjabi Dal Tadka for a weekday lunch or dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Lauki_bharta_or_Doodhibhoplyacha_bharit__Maharashtrian_side_dish_made_using_mashed_bottlegourd_fresh_curd_and_tempered__spices.jpg, 11
Ingredients: salt,wheat flour,cumin powder (jeera),water knead,green chilli,sunflower oil knead,carrot,onion,mint leaves (pudina),cabbage (patta gobi muttaikose)

Cabbage Carrot Onion Pudina Thepla Recipe, 1 Green Chilli - finely chopped,1 teaspoon Cumin powder (Jeera),1 cup Cabbage (Patta Gobi/ Muttaikose),Salt - to taste,1 tablespoon Sunflower Oil - to knead,Water - to knead,1 Carrot (Gajjar),1/4 cup Mint Leaves (Pudina) - chopped,2 cups Whole Wheat Flour,1 Onion, 40, Indian, To begin making the Cabbage Carrot Onion Pudina Thepla Recipe, we will first attach the chopping blade into the food processor and then add the cabbage and onion in the processor.
Close the lid and turn on the food processor.
Finely chop the onion and cabbage.
Remove the chopping blade and attach the grating blade.
Add the carrot through the spout of the food processor and grate the carrots.
Once done remove the grating blade and attach the kneading blade.
Add the flour, close the lid and turn on the food processor to mix everything well.
Next add in the green chillies, mint leaves, cumin powder, salt to taste and start the blender.
Slowly, add little water at a time to bring the dough together.
Drizzle oil through the spout and continue to blend until the dough comes away from the side of the bowl.If your dough looks too sticky, then add some more flour to the processor and blend.
Once done, take out the dough into a bowl.Divide the Cabbage Carrot Onion Pudina dough into lemon sized portions and keep aside.Dust a worktop with flour and roll the dough in flour.
With the help of the rolling pin flatten the balls into a 5 inch diameter circle.
The thepla should be nice and thin to cook evenly and quickly.Preheat a tawa on high heat and place the Cabbage Carrot Onion Pudina Thepla on the hot tawa.
Flip after a few seconds once you notice small bubbles forming on the top.
Drizzle oil over the Cabbage Carrot Onion Pudina Thepla and flip again after a few seconds.
Drizzle oil on the other side again.
Continue to flip and cook the thepla on high heat until golden brown spots appear.The continuous flipping and cooking motion helps to cook the theplas properly and also ensures that they remain soft.Continue the similar process with the remaining rolled portions and serve hot.Serve the Cabbage Carrot Onion Pudina Thepla Recipe along with Gujarati Kadhi Recipe and Khatti Meethi Tindora Sabzi for a delicious everyday meal.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Cabbage_Carrot_Onion_Pudina_Thepla_Video_Recipe_13_1600.jpg, 10
Ingredients: salt,milk,red chilli powder,sugar,coriander (dhania) leaves,bottle gourd (lauki),cumin seeds (jeera),turmeric powder,garam masala powder,sunflower oil

Doodh Dudhi Recipe- Bottle Gourd In Milk Curry, 1 tablespoon Red Chilli powder,3 sprig Coriander (Dhania) Leaves - finely chopped,1 teaspoon Garam masala powder,Salt - to taste,1 tablespoon Cumin seeds (Jeera),1/2 liter Milk - low fat,1/2 teaspoon Sugar,1 Bottle gourd (lauki),1 teaspoon Turmeric powder (Haldi),2 tablespoon Sunflower Oil, 40, Indian, To begin with Doodh Doodhi, peel and slice the doodhi into cubes or semi circles or round, as per your choice.Now heat oil in a Kadhai and add the cumin seeds.
As soon as it crackles, add salt, red chilly powder and turmeric powder to the oil.Cook it for about 2-3 minutes and then add the doodhi and mix it properly.
Make sure that the doodhi is covered with the masala.
Now cover the kadhai and let it cook for about 4-5 minutes.After 4-5 minutes, when the doodhi becomes soft and tender, add half of the milk to the kadhai and cook it for more 2-3 minutes.
Once the milk evaporates, add the remaining milk and cook till the doodhi is cooked properly and the gravy is thickened and creamy.Take out the dish in a serving bowl and garnish it with chopped coriander.Serve Doodh Dudhi Recipe along with Phulkas or Whole Wheat Lachha Parathas for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/Doodh_Doodhi__Bottle_Gourd_in_Milk_Curry.jpg, 10
Ingredients: salt,cumin powder (jeera),wheat flour,amchur (dry mango powder),ghee,red chilli powder,water,sesame seeds (til seeds),beetroot,green chillies,garam masala powder

Beetroot & Sesame Thepla Recipe, 3 Green Chillies,1 teaspoon Cumin powder (Jeera),1 Beetroot - grated,1 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Ghee,1 teaspoon Red Chilli powder,3 teaspoon Sesame seeds (Til seeds),2 cups Whole Wheat Flour,1 teaspoon Amchur (Dry Mango Powder),Chilled water - as needed, 40, North Indian Recipes, To begin making the Beetroot & Sesame Thepla Recipe, wash and peel the beetroot skin.
Grate the vegetable finely.Take a mixing bowl and add the grated beetroot.
Add all the masala powder, salt and ghee.
Mix all the ingredients.Add whole wheat flour into the mixing bowl and knead it to a smooth dough with enough water.Take a small portion of the wheat flour dough and flatten it using a rolling pin into form a flat round dough.Heat the Tawa to medium heat & add the thepla on the hot tawa.Cook the beetroot thepla for about a minute & then flip and cook on the other side for a minute or till done.Apply butter or oil as needed to grease it while cooking.Serve the Beetroot & Sesame Thepla Recipe along with a Besan Kela Subzi, Gujarati Dal, and salad by the side to make it a nutritious meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Beetroot__Sesame_Thepla_Recipe_.jpg, 11
Ingredients: salt,mustard seeds,sundakkai (turkey berries),asafoetida (hing),jaggery,sesame (gingelly) oil,water,curry leaves,pearl onion (sambar onion),methi seeds (fenugreek seeds),tamarind,sambar powder,brinjal (baingan eggsplant) salt water

Kathirikai Sundakkai Vathal Kuzhambu Recipe, 1/2 teaspoon Mustard seeds,2 sprig Curry leaves,Salt - to taste,2 tablespoons Sesame (Gingelly) Oil,50 grams Tamarind - soaked in water,2 tablespoons Sambar Powder - homemade,1 cup Water,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1/4 teaspoon Asafoetida (hing),1 tablespoon Jaggery,2 tablespoons Sundakkai (Turkey Berries),12 Pearl onions (Sambar Onions) - peeled and quartered,6 Brinjal (Baingan / Eggplant) - quartered and soaked in salt water, 35, Chettinad, To begin making Kathirikai Sundakkai Vathal Kuzhambu, prep all the ingredients and keep ready.Extract the tamarind water, until you get 2 cups of tamarind water from the soaked tamarind.
Keep this aside.Heat oil in a pan over medium heat; add the sundakkai and roast until it is dark brown in colour and crisp.
Once roasted, keep the sundakkai to the side.Preheat oil in a pan over medium heat, add the mustard seeds and fenugreek seeds.
Allow it to crackle.Add the curry leaves, asafoetida, onion and brinjal (drain the water it was soaked in).
Saute the onion and brinjal until the onion is roasted and brinjal is cooked and roasted.
Cover the pan so the brinjal cooks faster.Once done, add the roasted sundakkai, tamarind water, water, homemade sambar powder, jaggery and salt.
Simmer the Kathirikai Sundakkai Vathal Kuzhambu for 15 to 20 minutes until the raw taste from the tamarind goes away and the vathal kuzhambu has thickened.
Give the Kathirikai Sundakkai Vathal Kuzhambu a stir occasionally so that the gravy does not stick to the bottom.
Once done, check the taste and adjust the salt and spices accordingly.
Turn off the heat and transfer the Kathirikai Sundakkai Vathal Kuzhambu to a serving bowl and serve hot.Serve this delicious Kathirikai Sundakkai Vathal Kuzhambu along with Hot Steamed Rice, Capsicum Masala Poriyal Recipe and Elai Vadam for a delicious Tamilnadu Style lunch.
 , https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Sundakkai_Kathirikai_Vathal_Kuzhambu_Recipe_2_1600.jpg, 13
Ingredients: pistachios,saffron strands,milk,sugar,curd full fat,cardamom powder (elaichi)

Kesar Elaichi Shrikand Recipe, 1/2 teaspoon Milk - warm,1/2 teaspoon Cardamom Powder (Elaichi),1 1/2 - 2 tablespoons Sugar - adjustable,7-8 Pistachios - crushed,4.5 cup Curd (Dahi / Yogurt) - with full fat,2 pinch Saffron strands, 35, Indian, To prepare Kesar Elaichi Shrikhand Recipe, begin with making hung curd.
Line a strainer with a kitchen cotton towel or a clean muslin cloth.
Place the strainer over a deep bowl.
Pour the curd into it and bring edges of muslin cloth and tie on the edge lightly to refrain curd from overflowing.Gently press and let the whey water drip.Keep it in fridge along with the deep bowl beneath strainer, for 4-5 hours.
I kept it overnight, so the entire whey water dripped off the hung curd.After the specified time, take the hung curd out from the cloth and place it in a bowl with lid and refrigerate it.To make Kesar Elaichi Shrikand, take warm milk in bowl and add the saffron strands to it and stir and keep aside.Powder 4-5 cardamom in a mortar.Take the hung curd in a bowl, and add sugar and cardamom powder and gently stir.Then add the saffron dissolved milk to it.Using a Hand blender, whip till it is smooth and sugar is dissolved.Freeze Kesar Elaichi Shrikand till required and serve it chilled, garnished with pistachio as a dessert or to side with Puri and batata nu shaak recipe for breakfast or lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Deboshruti/Kesar_elaichi_shrikand.jpg, 6
Ingredients: carrot dices,green chilli,tamarind water,sweet potato dices,bottle gourd (lauki) cubes,mustard seeds,asafoetida (hing),jaggery,red chilli powder,drumstick,curry leaves,yellow fenugreek seeds,rice flour,turmeric powder,sunflower oil

Dappalam Recipe- Andhra Vegetable Stew Recipe, 1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,1/4 teaspoon Yellow Fenugreek Seeds,2 sprig Curry leaves,1 cup Bottle gourd (lauki) - peeled and cut into 1/2 inch cubes,1 cup Tamarind Water,1 teaspoon Red Chilli powder,2 tablespoons Jaggery,2 Sweet Potato - chopped into 1/2 inch dices,1 tablespoon Sunflower Oil,2 teaspoons Rice flour,1/4 teaspoon Asafoetida (hing),1 Carrot (Gajjar) - chopped into 1/2 inch dices,4 Green Chilli - slit,2 Drumstick - cut into 1 inch pieces, 29, Andhra, To begin making Dappalam/ Andhra Style Vegetable Stew Recipe prep all the ingredient and keep them aside.Add all the vegetables and green chillies into a pressure cooker along with 1 cup of water, salt and turmeric powder and pressure cooker for 3 whistles and turn off the heat.Release the pressure immediately by lifting it with a fork or running cold water over the pressure cooker to release the pressure.In a mixing bowl combine the tamarind water along with rice flour, turmeric powder and red chilli powder and make a smooth mixture.Heat oil in a wok or a large saucepan over medium heat; once the oil has heated add the mustard seeds, fenugreek seeds and allow it to crackle.
Stir in the hnig and curry leaves along with the tamarind mixture.Add jaggery, cooked vegetables and give the Dappalam a brisk bowl for about 5 to 6 minutes until the flavours are well incorporated into the stew.
Check the salt and spices and adjust the taste of the Dappalam accordingly.Turn off the heat and transfer the Dappalam into a serving bowl and serve hot.
Serve Dappalam along with Steamed Rice, Andhra Style Pappu Charu and  Zucchini Thogayal for a delicious Andhra Meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/Dappalam_Recipe-_Andhra_Style_Vegetable_Stew_Recipe-8_1600.jpg, 15
Ingredients: salt,ginger,chaat masala powder,mint,cloves garlic,oil,chicken,lemon,coriander (dhania) leaves,hung curd,green chillies

Coriander Mint Chicken Tikka Recipe - Dhaniya Pudina Chicken Tikka Recipe,  oil - as per use, 2 tsp lemon juice, 4 cloves garlic, 3 sprig mint, 2 green chillies, 5 sprig green coriander,250 grams chicken - chopped, 2 tbsp Hung curd, 1/2 tsp Ginger - grated, chaat masala powder - as per use, salt - to taste, 40, North Indian Recipes, To make Coriander Mint Chicken Tikka recipe, first clean and wash the chicken thoroughly.
Grind it small and make a hole with the help of fork.
Keep it separately.
To make the marination spices, add green coriander, mint, Hung curd, green chillies, ginger, garlic, salt and make a paste in a mixer grinder.
Add chicken to it and mix well.
Keep it in the fridge for 1 hour.
Now heat oil in a grill pan.
Add marinated chicken to it and mix well.
Cook well on all sides.
A light brown layer will start to form on the chicken and the hakiyan will also become soft.
Once cooked, drain in a bowl, add chaat masala, lemon juice and mix well.
Serve coriander mint chicken tikka recipe with yogurt mint chutney and vinegar onion for your house parties., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/dhaniya_pudina_chicken_1600.jpg, 11
Ingredients: spinach,coconut,tur dal,ghee,asafoetida,mustard,curry leaves,coriander leaves salt,green chillies,cumin seeds

Palak Tovve Recipe - Palak Tovve Recipe,  5 green chillies, 1 cup coconut - grated,500 grams Spinach - washed and chopped, coriander leaves - salt, 1 tablespoon ghee, 1 / 4 teaspoon asafoetida, 1/2 teaspoon mustard, 2 cups tur dal, 1/2 teaspoon cumin seeds, 3-4 curry leaves, 50, South Indian Recipes, To make the spinach tauve recipe, firstly add tur dal with 3 cups of water, turmeric powder, salt and turn off the gas.
Cook until the city comes 2 and turn off the gas.
Now put spinach in a saucepan with water and cook until the spinach becomes soft.
Drain the water and turn off the gas.
Now in a mixer grinder, add coconut, coriander, green chili, salt, water and grind it.
Remove the paste in a bowl and keep it aside.
Put the cooked lentils in a saucepan and mash them well.
Now add cooked spinach and coconut paste and mix it.
Add a little water and bring it to boil.
Now for the tempering, heat the ghee in a small pan.
Add the mustard seeds, cumin seeds and cook for 20 seconds.
Now add curry leaves, asafoetida and cook it for 20 seconds.
Turn off the gas.
Add this tempering to the dal and mix for a while.
Turn off the gas.
Serve.
Serve spinach tauve with rice, beetroot thoran and papad for dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Dal_Khadi_Curry/Dal_Palak_Recipe_Healthy_Spinach_Lentil_Curry-2.jpg, 10
Ingredients: asafoetida (hing),curry leaves,white urad dal (split),coriander (dhania) seeds,dry red chillies,methi seeds (fenugreek seeds),cumin seeds (jeera),chana dal (bengal gram dal),sunflower oil

Udupi Style Huli Podi Recipe (Sambar Powder), 6 teaspoon White Urad Dal (Split),3 teaspoon Chana dal (Bengal Gram Dal),1 teaspoon Asafoetida (hing),2 sprig Curry leaves,2 teaspoon Cumin seeds (Jeera),20 Dry Red Chillies,1 teaspoon Methi Seeds (Fenugreek Seeds),2 tablespoons Sunflower Oil,8 teaspoon Coriander (Dhania) Seeds, 15, Udupi, To begin making the Udupi Style Huli Pudi Recipe, heat oil in a sauce pan over a medium heat.Add the chana dal first and roast them for 10 seconds.
Then you can go ahead and add the urad dal and roast it for 5 more seconds.Add the coriander seeds, cumin seeds, fenugreek seeds and roast for 5 seconds till the aroma is released.Go ahead and add the dry red chillies, hing and curry leaves and roast these for another 10 seconds.
Serve the Udupi Style Huli Pudi in Udupi sambar and enjoy your meal with some steamed rice.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Udupi_Style_Huli_Pudi_Recipe_Sambar_mix_Recipe.jpg, 9
Ingredients: tomato,salt,sweet corn kernels,black peppercorns,mozzarella cheese,green bell pepper (capsicum),butter,wheat brown bread wheat,dried oregano

Cheesy Sweet Corn Grilled Sandwich Recipe, 1/2 teaspoon Whole Black Peppercorns - crushed,6 Whole Wheat Brown Bread - whole wheat,1 Tomato - finely chopped,3 tablespoons Butter - melted,Salt - to taste,1/2 cup Sweet corn - kernels,2 teaspoons Dried oregano,1/2 cup Mozzarella cheese - grated,1 Green Bell Pepper (Capsicum) - finely chopped, 40, Continental, To begin making the Cheesy Sweet Corn Grilled Sandwich Recipe, In a mixing bowl, add mix sweet corn kernels, diced green capsicum, diced tomato, crushed black pepper, oregano and salt.
Gently toss the mixture, check the salt and adjust to suit your taste.Brush butter on one side of the two bread slices and on the non-buttered side spread the above made mixture evenly.Top with grated mozzarella and then top it with other two bread slices and brush with butter.Using a sandwich maker or grill pan, grill the sandwiches until crisp and browned on both sides.
Proceed the same way with the remaining slices of bread.Serve the Cheesy Sweet Corn Grilled Sandwiches along with a glass of Fresh Ginger Lemonade or a cup of Espresso Coffee for a breakfast, or pack into a lunchbox for kids.
, https://www.archanaskitchen.com/images/archanaskitchen/World_Sandwiches_Burgers_Wraps/Cheesy_Sweet_Corn_Grilled_Sandwich_Recipe-1.jpg, 9