anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,dill leaves,water,cloves garlic,spring onion (bulb greens),kabuli chana (white chickpeas),virgin olive oil,green zucchini,green chillies,quinoa,dried oregano

Quinoa With Grilled Zucchini & Chickpea Recipe, 1/4 cup Spring Onion (Bulb & Greens) - finely chopped,Salt - to taste,2 Green Chillies - finely chopped,1 teaspoon Dried oregano,1 Green zucchini - diced,1 cup Quinoa,2 cloves Garlic - crushed,Extra Virgin Olive Oil - for cooking,1/2 cup Kabuli Chana (White Chickpeas) - soaked overnight,2 Tomatoes - finely chopped,1 cup Dill leaves - chopped,2 cups Water,1 teaspoon Salt, 60, Continental, To begin making the Quinoa With Grilled Zucchini & Chickpea Recipe, first soak chickpeas overnight.Preheat the oven to 180 degree centigrade.
Drain water from chickpeas and leave it on a kitchen towel and pat it dry.
Place the dry chickpeas on a baking tray in single layer.
Drizzle 1 teaspoon of oil over the chickpeas, sprinkle some salt and roast it in the oven for about 20 to 30 minutes until the chickpeas begin to change color and turn crisp.Once the chickpeas turn crisp, remove from oven and cool it completely.
You can store this in airtight container or zip lock bag for about 3 days.Place the quinoa in a saucepan, add 2 cups of water, salt and a teaspoon of olive oil.
Bring it to a brisk boil.
Once it comes to a brisk boil, turn the heat to low, cover the pan and cook until water is completely absorbed.Once all the water is absorbed, turn off the heat.
Let the quinoa rest in the pan for about 10 to 15 minutes.
Then open the pan and fluff up the grains using a fork.In a wide heavy bottomed pan add a tablespoon of olive oil.
Add chopped spring onions, green chilies, finely chopped garlic cloves and zucchini.
Stir fry on medium high heat until the zucchini is lightly roast (about 2 minutes)Once the zucchini is roasted, add chopped tomatoes and sauté till tomatoes become soft.Stir in dill leaves, the cooked quinoa and roasted chickpeas and toss gently until everything is mixed.
Finally sprinkle some dried or fresh oregano and toss again.
Check the salt and spices and adjust to suit your taste.Turn off the heat and serve.Serve the Quinoa With Grilled Zucchini & Chickpea immediately- squeeze a teaspoon of lime juice over just before serving.
Also garnish with some green onions.Serve Quinoa With Grilled Zucchini & Chickpea Recipe with Olive & Tofu In Harissa Curry Recipe for a wholesome lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Quinoa_With_Grilled_Zucchini__Chickpeas.jpg, 12
Ingredients: tomato,salt,red chilli powder,cloves garlic,mustard,oil,green chillies

 Tomato Garlic Chutney (Recipe In Hindi),  2 green chilies, oil, 6 cloves garlic, 1 teaspoon mustard,300 grams Tomatoes - finely chopped, 1 teaspoon red chili powder - according to taste, salt - according to taste, 30, Indian, To make tomato garlic chutney, firstly cut the tomatoes and peel the garlic.
Now heat oil in a pan.
Add mustard seeds and let it cook for 10 seconds.
Now add garlic and cook for 1 minute.
After 1 minute add tomatoes and cook till they become soft.
After the tomatoes are soft, add red chili powder and salt.
Mix and let it cook for 1 minute.
Turn off the gas, let it cool down a bit and then put it in the mixer grinder.
Grind it well and take out in a bowl.
Serve tomato garlic chutney with tawa paratha, besan paratha or gram flour chile., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Dry/Tomato_Garlic_Chutney_Recipe-1.jpg, 7
Ingredients: mango (ripe),milk,water,nylon sabakki,sugar,badam (almond) silvered,cardamom powder (elaichi)

Mango Sago Kheer Recipe - Sabudana Kheer With Mangoes, 1/4 Cardamom Powder (Elaichi),1-1/2 cup Milk,1/2 cup Water,1/2 cup Nylon sabakki - soaked in water for 20 minutes,1/3 cup Sugar,Badam (Almond) - silvered (optional),2 Mango (Ripe), 40, Indian, To begin making the Mango Sago Kheer Recipe, wash and soak the nylon sabudana in water for 20 minutes.
In a pressure cooker, combine the drained sabudana along with half a cup of water and half a cup of milk, close the lid and pressure cook for 3 whistles.
Turn off the flame and allow the pressure to release naturally.
Once the pressure has released, open the cooker, add in the sugar, the remaining milk and mix the sabudana kheer well, the sugar will melt due to the residual heat.You will observe that the sabudana is well cooked and the kheer is very thick.
Mix well and place it in the fridge to cool for a couple of hours.
 If it becomes a little too thick, you can add in cream or milk and stir well to combine.While the sabudana kheer is chilling, peel the mangoes and squish them with your palms into a mixing bowl.
This will give us a chunky fresh mango puree.
To assemble the Mango Sabudana Kheer, add the chilled sabudana kheer in a shot glass or dessert glass and gradually mix in the chunky mango puree and garnish with almond slivers.
Serve Mango Sago Kheer Recipe as a dessert after your delicious meal of Maakhmi Dal, Bharli Bhendi, Jeera Rice, Palak Raita and Tawa Paratha., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Mango_Sabudana_Kheer_Recipe_.jpg, 7
Ingredients: pistachios,saffron strands,sugar,badam (almond),cardamom powder (elaichi),milk full fat+

Almond Elachi Kulfi Recipe, 1 cup Badam (Almond) - soaked,1/2 cup Pistachios - chopped,1 cup Sugar,1/4 Saffron strands,2 liter Milk - full fat+ 1 cup,1 tablespoon Cardamom Powder (Elaichi), 630, North Indian Recipes, To begin making the Badam Elaichi Kulfi, we will first make an almond paste.
Remove the skin of the soaked almonds and add them to a blender along with 1 cup of milk and blend to a smooth paste.
Keep aside.Next in a heavy bottomed pan, add milk and bring it to a boil.
Reduce the heat once the milk boils and then simmer the milk on medium heat till the milk in the pan reduces to half its original quantity.
Stir occasionally and scrape the sides to avoid the milk from burning and sticking to the pan.
This process of reducing the milk will take a good 20-25 minutes.Once the milk has reduced, add the saffron strands and the cardamom powder.
Add the ground Almond milk and the sugar and mix till all the sugar has dissolved.
Once done turn off the flame and allow the badam elaichi kulfi mixture to cool down completely.Once it is cooled spoon the Badam Elaichi Kulfi mixture into kulfi molds along with some chopped pistachios.
Close the lid and freeze for 8 hours until the kulfi is set.Serve Badam Elaichi Kulfi along with a party meal of Homemade Butter Naan, Paneer Makhani and Tomato Onion Cucumber Raita Recipe., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Badam_Elaichi_Kulfi_Recipe_With_Condensed_Milk-1.jpg, 6
Ingredients: ginger,amla (nellikai gooseberry),turmeric root,water,black pepper powder

Turmeric Amla Ginger Juice - Indonesian Jamu Recipe | Anti Inflammatory Health Tonic, 200 grams Amla (Nellikai/ Gooseberry),1/2 cup Honey - or to taste,250 grams Fresh turmeric root,1 liter Water,1 teaspoon Black pepper powder,100 grams Ginger, 20, Indonesian, To begin making the Indonesian Jamu recipe, first it is important to understand how to prep the ingredients.
Using a food processor helps to really simplify the process of grating and juicing.
Prefer not using the juicer, as much of the pulp gets wasted, instead use the blender to make a fine puree.First grate the turmeric, ginger and amla using a hand grater or food processor.If you don't have a food processor for grating, then simply chop the turmeric ginger and amla into tiny pieces and process as below to grind it.Add the grated turmeric, ginger and amla into the tall jar of the mixer grinder.
Add one cup of water and blend to make a smooth paste.
You might have to do it in two batches if the jar is not large enough to grind all of them in one turn.Using a strainer, press and strain out all the juice from the pulp.Place the pulp back into the blender jar, add more water and blend again for a few spins.
Strain and extract more juice from the pulp.Do this another two or three times, by blending the pulp along with more water.
This ensures we have taken out the maximum juice and potency from the turmeric, ginger and amla.You will approximately use 800 ml to 1 liter of water and get approximately 1 liter of juice.
The juice extracted will be of the right potency to consume.
You will not have to dilute more to drink the Indonesian Jamu.Once you have extracted all the potent juice from the pulp, discard the pulp and keep the juice in a large container.Stir in the honey and black pepper powder until well combined.
Give the Indonesian Jamu a taste and adjust accordingly.Store the Jamu in glass bottles in the refrigerator for upto a week.Serve the chilled Indonesian Jamu in shot glasses (approximately 30 to 40 ml) at any time of the day., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Turmeric_Amla_Ginger_Juice_-_Jamu_Recipe___Indonesian_Juice___Anti_Inflammatory_Health_Tonic_9_1600.jpg, 5
Ingredients: salt,wheat flour,ghee,water,cumin seeds (jeera),sooji (semolina rava),sunflower oil

Nagori Puri Recipe (Semolina Puri), Water - as required,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1/2 cup Whole Wheat Flour,2 tablespoons Ghee,1 cup Sooji (Semolina/ Rava),Sunflower Oil - as required, 30, North Indian Recipes, To begin making the Nagori Puri Recipe, firstly sift wheat flour to a mixing bowl.
Add rava, salt, cumin seeds and melted ghee to it.Mix and rub everything together to make it crumbly.
Add water little by little and start kneading to make stiff dough.Divide the dough into small sized balls.
Take the balls and roll it flat into thin circles using a rolling pin.Heat oil for deep frying, once hot drop the puri and fry in medium flame until puffed up and slightly changes brown on both the sides.Remove from oil and drain excess oil in kitchen tissues.
Fry the puris one by one and serve hot.
Serve Nagori Puri along with Gujarati Lasaniya Batata and Palak Raita for a weekend lunch with your family., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/NAGORI_PURI_1600.jpg, 7
Ingredients: water,baking soda,gram flour (besan),sugar,yellow food colour,orange color,sunflower oil

Sweet Boondi / Meethi Boondi Recipe, 3/4 cup Sugar,1 pinch Yellow food colour - optional,1/2 cup Water,1 cup Gram flour (besan),1 pinch Orange color - optional,1 pinch Baking soda,Sunflower Oil - to deep fry, 110, Indian, To prepare Sweet Boondi/Meethi Boondi Recipe, take gram flour/besan in a sifter and sieve it.In a Mixing bowl, mix gram flour, baking soda with water.
The batter should be little thick, a bit thinner than normal bajji batter.Take a big ladle full of batter for orange color in a separate small bowl.
Add orange food color to the batter in the small bowl, yellow food color to the batter in the main bowl and mix both well separately.
This is an optional step, only if you are adding food colors.2 Slotted ladles are needed.
One for making boondi and another for draining boondi from oil.Now heat oil for deep frying.
Oil should be moderately hot.
To test, drop a pea size batter in the oil, batter should rise immediately without changing color which means oil is ready for frying boondis.Now hold one slotted ladle just over oil (neither too low nor too high).
Use another deep ladle to pour batter over slotted ladle.
Pour one ladle full of batter over the slotted ladle and spread in a circular motion by the back of the deep ladle.
The batter will fall drop by drop.Fry them till little crispy.
Drain and place them on a paper towel to absorb excess oil.Repeat the process with rest of the batter.Then make sugar syrup from 3/4 cup sugar & 1/2 cup water of 1 string consistency by bringing it to boil.
Add in cardamom powder, mix well to make syrup.Add the fried yellow and orange boondis into the syrup.
Gently toss them and mix till boondis are well coated in sugar syrup.Let this set for 1-2 hours until the sugar syrup is completely absorbed by Sweet Boondi / Meethi Boondi Recipe and the sugar in the syrup is crystallized.Store Sweet Boondi/Meethi Boondi Recipe in an air-tight container and serve as needed, as asweet munch after meals., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sasmita/Sweet_Boondi__Meethi_Boondi.jpg, 7
Ingredients: tomato,curry powder sri lankan curry powder possible,salt,cardamom (elaichi) podsseeds,fennel seeds (saunf),onion ground,red chilli powder,black peppercorns,ginger garlic paste,curry leaves,curry leaves,coriander (dhania) seeds,dry red chillies,cumin seeds (jeera),cinnamon stick (dalchini),coconut milk,eggs,turmeric powder,cloves (laung),sunflower oil

Sri Lankan Egg Curry Recipe, 2 tablespoon Ginger Garlic Paste,Sunflower Oil - for cooking,2 Onions - coarsely ground,5 Cloves (Laung),1 teaspoon Coriander (Dhania) Seeds,1 sprig Curry leaves,1 tablespoon Red Chilli powder,1/2 cup Coriander (Dhania) Seeds,1 tablespoon Whole Black Peppercorns,Salt - as needed,1/2 teaspoon Fennel seeds (Saunf) - crushed,Curry leaves - a handful,4 Dry Red Chillies - adjustable,1/2 teaspoon Turmeric powder (Haldi),1 inch Cinnamon Stick (Dalchini),4 Tomatoes - pureed,1 teaspoon Cumin seeds (Jeera),1 Cardamom (Elaichi) Pods/Seeds,4 Whole Eggs - hard-boiled,1 1/2 tablespoon Curry powder - Sri Lankan curry powder if possible,1 cup Coconut milk, 60, Sri Lankan, To begin making the Sri Lankan Egg Curry Recipe, gather all the ingredients to make Sri Lankan curry powder.Dry roast the curry leaves in a pan and keep aside to let it cool.In the same pan now dry roast all the whole spices including dry red chillies, coriander seeds, cumin seeds, cloves, whole black peppercorns, cardamom pods, cinnamon stick, until fragrant and allow it to cool.In a grinder jar, add all the roasted ingredients including curry leaves and grind to make a powder.Store it in an air-tight jar to use when required.
This spice mixture can also be used to cook non vegetarian recipes.To continue with making curry once you are ready with curry powder, heat oil in a wok and add coriander seeds, few curry leaves and crushed fennel seeds.As soon as they splutter, add coarsely ground onions and saute till the raw smell disappears.Now add ginger and garlic paste and mix saute till golden colour.It's time to add the tomato puree now and give it a quick stir.
Now add the red chili powder, turmeric and the Sri Lankan Curry powder that you have made.Mix all together nicely and fry the masala till nicely cooked and appears brownish.
Once the fried, add coconut milk and stir so that everything gets incorporated nicely.Adjust spices and allow the curry to cook for few more minutes on low flame.
Close the lid.Once the curry thickens, add hard boiled eggs and cook for another 1 or 2 minutes.Serve Sri Lankan Egg Curry along with Whole Wheat Lachha Paratha and Pudina Pyaaz Kachumber Salad for an everyday meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/SRI_LANKAN_EGG_CURRY.jpg, 20
Ingredients: rice rice rawa,salt,banana leaf cook,cardamom (elaichi) podsseeds,coconut,jaggery,jackfruit ripe (kathal)

Coorg Style Kulae Puttu Recipe- Puttu with Jackfruit & Jaggery, 1 cup Fresh coconut - grated,1 pinch Salt,3 Cardamom (Elaichi) Pods/Seeds - pounded,3 Jackfruit Ripe (Kathal),1 cup Broken Raw Rice - or rice rawa,2 Banana leaf - to steam cook,1/2 cup Jaggery - (adjust to taste), 45, Coorg, To begin making Coorg Style Kulae Puttu Recipe, peel, deseed and chop jackfruit roughly.
In a mixer-jar, combine jackfruit pieces and jaggery and grind to a smooth paste using very little water.Now, to the jackfruit puree, add grated coconut and elaichi.
Further more, add very little water and grind to a smooth paste.Transfer the ground jackfruit puree into a mixing bowl.
Add little water say less than 1/4 cup to the blender jar, clean it and add it to the mixing bowl.
Add rice rava and salt to it.
Mix everything well.Allow the mixture to sit for 10-20 mins so that rice rava soaks well in the mix.20 minutes later, check the consistency of the batter .
It should be little thicker than idli batter .
No fermentation required.Meanwhile heat banana leaves on low flame for few seconds to soften and make flexible so that can be folded easily.Heat water in a steamer.
Place two tablespoons of the batter in the centre of a banana leaf and wrap gently into a rectangular parcelPlace the parcels in the steamer and steam cook for 15 -20 mins .
Once done , allow Kulae Puttu to cool a bit , remove the leaf and serve Kulae Puttu with ghee and honey.Serve Coorg Style Kulae Puttu Recipe for breakfast with Homemade Ghee Recipe, after which you can serve Filter Coffee to complete the breakfast meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/Coorg_Style_Kulae_Puttu_.jpg, 7
Ingredients: salt,ginger,chana dal (bengal gram dal),asafoetida (hing),cloves garlic,onion,green moong dal,green chillies,sunflower oil

Whole Moong Dal Vada Recipe, 1/2 cup Green Moong Dal (Whole),1/4 cup Chana dal (Bengal Gram Dal),Salt - to taste,1 inch Ginger - grated,2 cloves Garlic - grated,2 Green Chillies - finely chopped,1 Onion - finely chopped,1/4 teaspoon Asafoetida (hing),Sunflower Oil - for frying, 60, Indian, To begin making the Whole Moong Dal Vada Recipe, soak the moong and chana dal in warm water in a bowl for at least 5 to 6 hours or overnight.
Once the dal has soaked well, drain the water and grind the dal using very little water to make a coarse thick vada batter.Transfer the Whole Moong Dal Vada batter to a mixing bowl.
Add chopped onions, chili's, ginger-garlic paste, asafoetida and salt to taste.
Mix well to combine and allow it rest for 10 minutes.Heat oil for deep frying in a deep frying pan.
Once oil is hot, make small balls of the Moong Dal Vada batter and drop in the hot oil carefully.
Deep fry the vadas on medium heat till the moong dal vadas turns golden brown and crispy .Once done, transfer the moong dal vada onto a plate with an oil absorbent paper and drain the excess oil using Serve warm.Serve the Moong Dal Vada with Coconut Chutney and Green Chutney as a evening tea time snack, for a weekend breakfast or as an appetizer for parties.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Preeti_Tamilarasan/Whole_Moong_Dal_Vada_Recipe_by_archanas_kitchen-1.jpg, 9
Ingredients: tomato,ginger,stalks spinach leaves (palak),ghee,green peas (matar),cloves garlic,red chilli powder,dry red chilli,onion,cumin seeds (jeera),coriander powder,garam masala powder,sunflower oil

Palak Matar Recipe - Spinach And Green Peas Curry, 1 Dry Red Chilli,1 cup Green peas (Matar),1 tablespoons Sunflower Oil,1 teaspoon Garam masala powder,1 Tomato - finely chopped,1 teaspoon Cumin seeds (Jeera),1 teaspoon Coriander Powder (Dhania),3 teaspoons Onion - finely chopped,1/4 teaspoon Garam masala powder,2 inch Ginger - grated,1 Onion - finely chopped,2 cloves Garlic - finely chopped,1 tablespoon Ghee,2 Stalks Spinach Leaves (Palak),3 cloves Garlic - finely chopped,1/2 teaspoon Red Chilli powder, 50, North Indian Recipes, To begin making the Palak Matar Recipe, wash and blanch the spinach in enough water with little salt and puree it using a hand blender and keep aside.Heat oil in a Wok/Kadai on medium flame, add the onions and sauté until it turns translucent.Add the chopped garlic, ginger and cook until the raw smell of the garlic goes away.Add the finely chopped tomatoes and cook until it turns mushy.Now, add the green peas and half a cup of water and cook until the green peas are fully done.Add the spice powders including coriander powder, red chilli powder, garam masala powder and cook for two minutes or until the oil leaves the sides.Add the pureed spinach, season with salt and simmer for 10 minutes and switch off the flame.Now, in a small tadka pan, heat ghee, add the cumin seeds, red chilli and let it splutter.Add the onions and garlic and saute until it turns brown.Add the garam masala powder, switch off the flame and transfer this tempering over the Palak Matar Recipe.Serve the Palak Matar Recipe along with Malabari Parathas and Green Salad for the weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Palak_Matar_Recipe_Spinach_and_Green_Peas_Curry.jpg, 13
Ingredients: tomato,salt,vegetable stock,kashmiri red chilli powder,virgin olive oil,basil leaves,curd,garlic,lemon,ginger paste,arborio rice,garam masala powder,garlic paste

Tomato Basil Risotto Recipe With Grilled Chicken, 1 tablespoon Lemon juice,1 tablespoon Extra Virgin Olive Oil,2 teaspoons Garlic - finely chopped,1 teaspoon Ginger - paste,Salt - to taste,1 teaspoon Garam masala powder,1 cup Vegetable stock,1 teaspoon Garlic - paste,10 Basil leaves,1/3 cup Homemade tomato puree,2 teaspoons Kashmiri Red Chilli Powder,1/4 cup Curd (Dahi / Yogurt),1/2 cup Arborio rice, 40, Fusion, To begin making the Tomato Basil Risotto Recipe With Grilled Chicken we will first make the risotto.
To make the Tomato Basil Risotto Heat a pressure cooker with olive oil on medium flame, add in the garlic, till it turns golden brown.
Next, add in basil leaves, and the tomato puree and cook, until it comes to a single boil.
To this add the arborio rice and continue to saute for 10-12 minutes.
Finally add in the vegetable stock, salt and close the pressure cooker.
Pressure cook for 3 to 4 whistles and turn off the heat.
Set Tomato Basil Risotto aside and let the pressure release naturally.
The rice will continue to cook while the pressure is still present.To make the Grilled ChickenIn a mixing bowl, combine the chicken along with yogurt, ginger paste, garlic paste, lemon juice, garam masala, kashmiri red chilli powder and salt as required.
Allow this to marinate for about an hour.
Heat some oil in a grilling pan on medium heat, place the marinated chicken and allow then to cook till  well done.Carefully flip the chicken and cook from another side as well.
Brush some more oil or butter on top while the chicken is grilling.Once the chicken is soft, juicy, and nicely cooked, transfer to a serving plate.
Serve the Tomato Basil Risotto along with the Grilled Chicken by the side and serve hot.Serve Tomato Basil Risotto Recipe With Grilled Chicken with a side of Broccoli Salad Recipe with Roasted Onion & Peppers, a drink of Apple And Ginger Cocktail Recipe followed by a dessert of Tiramisu Recipe (A Classic and Quick Italian Dessert)., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Tomato_Basil_Rissoto_Topped_with_Grilled_Chicken_Leg-1_1600.jpg, 13
Ingredients: salt,mixed herbs (dried),red chilli flakes,baby corn,phulka ( vivatta wheat flour chakki atta),red yellow green bell peppers (capsicum),onion,garlic,sunflower oil

Stuffed Corn and Capsicum Paratha Recipe with Herbs, 1 Onion - sliced,2 cups Red Yellow and Green Bell Peppers (Capsicum) - thinly sliced,1 tablespoon Mixed Herbs (Dried),1 tablespoon Red Chilli flakes,1/2 cup Baby corn - thinly sliced,Salt - to taste,1 teaspoon Garlic - finely chopped,1 teaspoon Sunflower Oil,4 Phulka - (Made of Vivatta whole wheat flour chakki atta), 50, Indian, To begin making the Stuffed Corn and Capsicum Paratha Recipe with Herbs, heat oil in a heavy bottomed pan or a wok, add the onions and garlic and sauté on a high flame for a minute.Add baby corn and capsicum and sauté on high flame for another 2 minutes until they become soft and tender.
Once soft and tender, add the chilli flakes, mixed herbs, salt and mix everything well.
Sauté on a high flame for another 30 seconds.Divide the mixture into 4 equal portions and keep aside to cool for 5 minutes.Place a portion of the mixture in the centre of the roti, fold 2 opposite corners of the roti over the filling, overlapping them slightly.
Now fold the remaining 2 sides to seal the stuffing well.Heat a skillet or roti tawa and cook the envelope using oil, till they are golden brown in colour from both the sides.Repeat with the remaining rotis and stir-fry to make 3 more envelopes.Serve Stuffed Corn and Capsicum Paratha Recipe with Dhaniya Pudina Chutney or any other chutney of your choice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Anitha_Balaji/Envelope_Rotis.jpg, 9