anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,cumin powder (jeera),ginger,green chilli,amchur (dry mango powder),ghee,anardana powder (pomegranate seed powder),red chilli powder,cloves garlic,kabuli chana (white chickpeas),coriander (dhania) seeds,onion,cumin seeds (jeera),turmeric powder,black tea bag,garam masala powder

Rawalpindi Style Chole Recipe, 1 tablespoon Garam masala powder,1 cup Kabuli Chana (White Chickpeas),2 tablespoon Red Chilli powder,4 tablespoon Ghee,Salt - to taste,1 Tomato - finely chopped,5 cloves Garlic,1/4 inch Ginger,1 teaspoon Cumin seeds (Jeera),2 tablespoon Anardana Powder (Pomegranate Seed Powder),2 Onion - finely chopped,1 Black tea - bag,1 Green Chilli - slit,2 tablespoon Coriander (Dhania) Seeds,1 tablespoon Turmeric powder (Haldi),1 teaspoon Amchur (Dry Mango Powder),2 tablespoon Cumin powder (Jeera), 55, Punjabi, To begin making the Rawalpindi Style Chole recipe, firstly soak the chickpeas in water overnight or for about 6-7 hours.After soaking, pressure cook the chickpeas in cooker by adding 1/4 teaspoon salt and a tea bag.
Pressure cook for 8 to 10 whistles.After pressure cooking, discard the tea bag, drain and retain water in which the chickpeas were pressure cooked.
Slightly mash half of the boiled chickpeas and keep them aside.Dry roast the coriander seeds and pomegranate seeds.
After cooling, add them to a grinder and powder them.
Keep it aside.Heat a kadhai  and add ghee.
When ghee gets melted, add cumin seeds and let them crackle.After the cumin seeds crackle, add onion and fry till onion turns pinkish.
Crush the garlic and ginger using mortar pestle and make a paste.Add this to the onion in the kadhai and saute till the raw smell of garlic goes away.
Add green chili and saute for a few seconds.Now add tomato and saute till tomato turns mushy.
Once the tomatoes are soft add turmeric powder, red chili powder, cumin powder, dry mango powder and garam masala,the ground coriander seeds powder and anardana powder.
Mix well t o combine.
Add boiled chickpeas, salt to taste and 1 cup of the retained water left after boiling the chickpeas.
Bring the pindi chole to a brisk boil and simmer for some time.
After the gravy thickens turn off the heat.Transfer the Rawalpindi chole to a serving bowl and keep aside.Serve Rawalpindi Style Chole Recipe with Puri and Burani Raita for a perfect Weekend breakfast or lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Rawalpindi_Style_Pindi_Chole.jpg, 17
Ingredients: green chillies,salt,ginger,kalonji (onion nigella seeds),amchur (dry mango powder),mustard seeds,fennel seeds (saunf),asafoetida (hing),red chilli powder,coriander (dhania) leaves,garlic,methi seeds (fenugreek seeds),cumin seeds (jeera),punjabi style mango pickle only the masala not the,turmeric powder,parangikai pumpkin cubes,garam masala powder,sunflower oil

Achari Pumpkin Vegetable Recipe, 1/4 teaspoon Kalonji (Onion Nigella Seeds),1 teaspoon Turmeric powder (Haldi),Sunflower Oil,1/2 teaspoon Mustard seeds,2 sprig Coriander (Dhania) Leaves - finely chopped,1 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Garlic - finely chopped,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,2 Green Chillies - slit,1 teaspoon Punjabi style mango pickle - use only the masala and not the pieces,1 teaspoon Fennel seeds (Saunf),500 grams Kaddu (Parangikai/ Pumpkin) - cut into 1 inch cubes,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1 inch Ginger - finely chopped,1 teaspoon Amchur (Dry Mango Powder),1 pinch Asafoetida (hing), 40, North Indian Recipes, To begin making the Achari Kaddu Ki Sabzi, combine the pumpkin along with 1.4 cup of water and salt and pressure cook for 1 whistle.
Turn off the flame.
Drain the remaining water and transfer the pumpkin into a bowl.
Heat a skillet with oil on medium flame, add the mustard seeds, fenugreek seeds, fennel seeds, onion seeds and cumin seeds, allow them to sizzle.
 Add a pinch of asafoetida, then add the ginger, garlic and green chilli and saute for few seconds Sprinkle some salt, and add the other masalas- red chilli powder, amchur powder, turmeric powder and garam masala.
Add in only the masala/gravy from the Punjabi pickle.
Finally add in the cooked pumpkin cubes, coriander leaves and give Achari Kaddu Ki Sabzi a good stir.
Serve the Achari Kaddu Ki Sabzi Recipe along with Phulka and Dal Banjara Recipe - Langar Wali Dal by the side to enjoy your lunch meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Achari_Kaddu_Ki_Sabzi_Recipe_Pumpkin_with_Pickle_Masala-4.jpg, 18
Ingredients: salt,mustard sauce,cloves garlic,virgin olive oil,lemon,black pepper powder

How to make Egg Free Mayonnaise Recipe, 1/4 teaspoon Black pepper powder,Salt - to taste,1 tablespoon Mustard sauce,1/2 teaspoon Lemon juice,1 teaspoon Extra Virgin Olive Oil,1/2 cup Fresh cream,1 clove Garlic - finely chopped, 40, Continental, To begin making the Homemade Egg Free Mayonnaise (Eggless); whisk the cream, lemon juice, garlic, and pepper in a jar and blend using a hand blender until frothy.
With the motor running on high, slowly pour in the oil little at a time until the mixture thickens and resembles a soft mayonnaise.
Add some salt to taste and store the mayonnaise in a glass jar and store in the refrigerator for about a week.With the motor running on high, slowly pour in the oil little at a time until the mixture thickens and resembles a soft mayonnaise.
Add some salt to taste and store the mayonnaise in an glass jar and store in the refrigerator for about a week.With the speed on of the blender on high, slowly pour in the oil little at a time until the mixture thickens and resembles a soft mayonnaise.
Add some salt to taste.
Store the mayonnaise in an glass jar and store in the refrigerator for about a week.Store the Egg Free Mayonnaise in a glass jar and store in the refrigerator for about a week., https://www.archanaskitchen.com/images/archanaskitchen/BasicRecipes_HOW_TO/Egg_Free_Eggless_Mayonnaise_Recipe_1600.jpg, 6
Ingredients: tomato,salt,coriander (dhania) leaves,anardana powder (pomegranate seed powder),sunflower oil the besan tikkis,red chilli powder,gram flour (besan),poppy seeds,cumin seeds (jeera),onion,kasuri methi (dried fenugreek leaves),coriander powder,turmeric powder,green chillies,garam masala powder,sunflower oil

Sindhi Style Besan Tikki Ki Sabzi Recipe, 1 teaspoon Poppy seeds,2 teaspoons Sunflower Oil,Salt - as per your taste,Coriander (Dhania) Leaves - for garnish,1/4 teaspoon Cumin seeds (Jeera),1/3 teaspoon Turmeric powder (Haldi),1 teaspoon Coriander Powder (Dhania),Coriander (Dhania) Leaves - finely chopped,1-1/2 tablespoon Sunflower Oil,2 Green Chillies - finely chopped,1/4 teaspoon Red Chilli powder,Sunflower Oil - for deep frying the besan tikkis,1 Onion - finely chopped,1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves),1 cup Gram flour (besan),1/4 teaspoon Anardana Powder (Pomegranate Seed Powder),1/4 teaspoon Turmeric powder (Haldi),2 Tomatoes - finely chopped,1/4 teaspoon Garam masala powder, 75, Sindhi, To begin making Sindhi Style Besan Tikki Ki Sabzi Recipe, we will first make the besan ki tikki.
 In a mixing bowl combine, besan flour, poppy seeds, finely chopped green chillies, dry pomegranate seeds, coriander leaves, red chilli powder, turmeric powder, salt, cumin seeds and 2 teaspoons oil.
Add little water at a time and start kneading the dough.
You should add only little water at a time so that the dough is mixed but firm.
Now make small lemon sized balls from the dough and flatten them lightly between your palms like a tikki or a patty.
In a saucepan, add enough water and bring it to a boil.
Add all the besan ki tikkis into the boiling water and let it sit it in the water for 2-3 minutes.
After 3 minutes, remove it from the water, drain and let it cool to room temperature.
In a kadai, add enough oil for deep frying.
Once the oil is hot, add the besan ki tikkis to the oil slowly.Fry until the besan tikkis are golden brown and cooked from the inside.
Remove from the oil and drain on a absorbent paper .
Meanwhile, heat oil in a pressure cooker on medium flame, add chopped onions.
Saute it until golden brown in colour.Now, add turmeric powder, chopped tomatoes, coriander powder, garam masala, red chilli powder, salt and kasoori methi.
Add water, mix well and close the lid of pressure cooker.
After 3 whistles reduce the heat and cook for another 2 minutes on low flame.
Turn off the heat after 2 minutes and let the pressure release naturally.
Open the cooker and adjust the thickness of gravy and check for spice levels.Now add the fried tikkis into the tomato gravy and let the besan tikkis sit in the cooker for 5 minutes or until the tikkis turns soft and absorb the flavour of the Besan Tikki Ki Sabzi.Turn off the flame and garnish with the chopped coriander leaves Serve Sindhi Style Besan Tikki Ki Sabzi along with Tawa Parathas or a simple Spiced Carrot Pulao Recipe along with a Tadka Raita for a simple weekend lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/aarti/Sindhi_style_Besan_ki_Tikki_ki_Sabzi.jpg, 16
Ingredients: salt,ginger,mustard powder,turmeric root,lemon,green chillies,sunflower oil

Turmeric, Ginger And Chilli Pickle Recipe, 1 tablespoon Mustard powder,150 grams Fresh turmeric root,Salt - to taste,50 ml Lemon juice,4 Green Chillies,Sunflower Oil - as required,50 grams Ginger, 40, South Indian Recipes, To begin making the Turmeric Ginger And Chili Pickle recipe, roast the mustard for just 15 seconds and powder it.
Take 1 tablespoons for the pickle.Peel the turmeric skin and chop them finely like thin slices.
Peel the ginger skin and chop them finely like thin slices.Chop green chilli into small round shapes.
Mix turmeric, ginger, green chilli with mustard powder, salt and oil.Squeeze lemon and adjust the taste of lemon as needed.
Mix well and transfer to a bottle.Shake them 1 day after making the pickle.
Consume after 1 day for better taste.
Keep them refrigerated after 4 days.Your Turmeric Ginger Chilli Pickle is ready to serve.
Serve Turmeric Ginger And Chilli Pickle with Curd Rice or as a side dish along with your lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Neeru_Srikanth/Turmeric_Ginger__Chili_Pickle.jpg, 7
Ingredients: tomato,salt,mustard seeds,cardamom (elaichi) podsseeds,green peas (matar),red chilli powder,curry leaves,ginger garlic paste,onion paste,onion,cumin seeds (jeera),bay leaf (tej patta) two piece,cloves (laung),coriander powder,turmeric powder,green chillies

Spicy Matar Masala Recipe, 1 Bay leaf (tej patta) - broken into two piece,3/4 cup Homemade tomato puree,3 to 4 Curry leaves,Salt - as required,1 cup Green peas (Matar) - boiled,1 teaspoon Red Chilli powder,1 teaspoon Mustard seeds,2 Green Chillies - finely chopped,Cardamom (Elaichi) Pods/Seeds,1 Onion - finely chopped,2 to 3 Cloves (Laung),1-1/2 teaspoon Coriander Powder (Dhania),1 tablespoon Ginger Garlic Paste,1 teaspoon Turmeric powder (Haldi),1/2 cup Onion - paste,1/2 teaspoon Cumin seeds (Jeera), 60, Indian, To begin with the Spicy Matar Masala,Firstly heat oil in a heavy bottomed pan and add cumin seeds and mustard seeds.Once it splutters, add curry leaves, bay leaf, cloves and badi elaichi.After a minute, add green chillies and garlic ginger paste.
Cook it for about a minute.Next add the chopped onions and cook them till they become soft and translucent.Next, add the onion paste and cook for about 3 to 5 minutes.
Then add the tomato puree and add all the masalas and salt.Cook for about 5 to 8 minutes or till the oil starts separating.Now add the green peas and allow it to cook for another 2 minutes.Check for salt and spice, adjust according to your taste and switch off the flame'Serve your Spicy Matar masala with roti and dal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/20-june/Spicy_matar_curry_Recipe-7018.jpg, 16
Ingredients: tomato,salt,banana stem butter milk,chana dal (bengal gram dal),bay leaf (tej patta),mustard seeds,red chilli powder,cloves garlic,dry red chilli,pearl onion (sambar onion),sugar,curry leaves,white urad dal (split),methi seeds (fenugreek seeds),peanuts (moongphali),coriander (dhania) leaves,turmeric powder,sambar powder,sunflower oil

Andhra Style Davva Aava koora Recipe (Sweet and Spicy Banana Stem Peanut Curry Recipe), 1 teaspoon Sugar,1 sprig Curry leaves - roughly torn,1 cup Tomato - cut into small pieces,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon White Urad Dal (Split),1 Dry Red Chilli,Salt - to taste,1 Bay leaf (tej patta) - torn,1 cup Raw Peanuts (Moongphali),1/2 cup Pearl onions (Sambar Onions) - finely chopped,1 teaspoon Mustard seeds,1 teaspoon Chana dal (Bengal Gram Dal),1/2 teaspoon Red Chilli powder,2 sprig Coriander (Dhania) Leaves,1 teaspoon Sambar Powder,1/2 teaspoon Methi Seeds (Fenugreek Seeds),1 teaspoon Sunflower Oil,300 grams Banana Stem - cut into small diced and soaked in butter milk,3 cloves Garlic - smashed, 45, Andhra, We begin making the Andhra Style Davva Aava koora Recipe (Sweet and Spicy Banana Stem Peanut Curry Recipe) by heating the pressure cooker with oil, roast the bay leaf and splutter the mustard seeds and fenugreek seeds.Then add the curry leaves, add in the smashed garlic, add the small onions and saute till it is translucent.Once done you can add the chopped tomatoes and saute till it is smashed.
Add all the spice powders and sugar give it a toss.Finally add the banana stem and peanuts inside the pressure cooker with 1 cup water for about 2 whistle.
Release the pressure naturally.In order to temper, heat a small skillet and splutter urad dal, channa dal and dry red chilli and add it to the gravy and give it a stir.
Serve the Andhra Style Davva Aava koora Recipe (Sweet and Spicy Banana Stem Peanut Curry Recipe) with steam rice or with Chapathi to enjoy your Lunch meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Andhra_Style_Davva_Aava_koora_Recipe_Sweet_and_Spicy_Banana_Stem_Peanut_Curry_Recipe_.jpg, 19
Ingredients: tomato,salt,ginger,green chilli,mustard seeds,asafoetida (hing),cloves garlic,carrot,curry leaves,onion,black pepper powder,green bell pepper (capsicum),broccolis,sunflower oil

Broccoli, Carrot And Capsicum Sabzi Recipe, 1 teaspoon Black pepper powder,1 inch Ginger - chopped,1 Tomatoes - chopped,Salt - to taste,1 Green Bell Pepper (Capsicum) - chopped,1 teaspoon Mustard seeds,1 Onion - chopped,1 cup Broccoli - cut into medium heads,1 Green Chilli - slit,4 cloves Garlic - chopped,Sunflower Oil,1 sprig Curry leaves,1 pinch Asafoetida (hing),2 Carrots (Gajjar) - sliced, 35, South Indian Recipes, To begin making the Broccoli, Carrot and Capsicum Sabzi Recipe, heat a kadai with oil, add mustard seeds, hing and allow the mustard seeds to splutter.Once the mustard seeds have crackled add curry leaves and allow it to crackle for few seconds.
Add ginger and garlic and saute until it softens.After the ginger and garlic have softened add the chopped onions, and saute until the onions turn translucent.
Once the onions have turned translucent add chopped tomatoes and sprinkle with little salt and cook till it becomes mushy.Once done add the chopped carrot, capsicum and sprinkle and cook it covered on low heat for about 5 minutes until the carrots become soft and cooked.Once done add broccoli, sprinkle some salt and pepper and cook it covered again for another 5 minutes.Serve the Broccoli, Carrot and Capsicum Sabzi Recipe along with Phulka, Dal Banjara and Lauki Raita for your everyday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Broccoli_Carrot_and_Capsicum_Subzi_Recipe.jpg, 14
Ingredients: salt,basil leaves,red chilli flakes,eggs,spinach sweated,onion,button mushrooms shopped,pepper,dried oregano

Mushroom, Spinach & Herbs Frittata with Egg White Recipe, 1 teaspoon Red Chilli flakes,Salt and Pepper - to taste,4 Egg white,1 cup Button mushrooms - roughly shopped,1 cup Spinach - roughly chopped and sweated,1 Onion - caramelized,1 sprig Basil leaves - for garnish,1 teaspoon Dried oregano, 20, Continental, We begin making the Mushroom, Spinach & Herbs Frittata with Egg White Recipe by separating the egg whites from egg yolk and keep it in a bowl.
Whisk well.Chop the mushroom and sauté them on a small skillet with some salt and pepper.
Next wash the spinach leaves and saute it on the pan for few minute till it releases water.
Sprinkle some salt and mix well.
Once done keep it aside.
Next to make the caramelized onions, you can watch our video or see the recipe on how to make the caramelized onion.
Keep it ready in a bowl.
Heat a flat skillet, drizzle some oil, let the pan heat up and whisk in the egg white.
Spread it evenly on the pan.
Sprinkle the mushroom, spinach and onions top.
Add the seasoning.
Close it with a lid and keep it on low heat.Once done carefully slide it on a plate and serve.
Serve the Mushroom, Spinach & Herbs Frittata with Egg White Recipe can be served along with a smoothie to enrich your Breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Mushroom_Spinach__Herbs_Frittata_with_Egg_White_Recipe.jpg, 9
Ingredients: salt,tahini,spinach,cloves garlic,virgin olive oil,kabuli chana (white chickpeas),coriander (dhania) leaves,cumin seeds (jeera),lemon

Spinach Hummus Recipe, 2 tablespoon Extra Virgin Olive Oil,4 cloves Garlic,1/2 cup Kabuli Chana (White Chickpeas) - soaked overnight and cooked,1 tablespoon Cumin seeds (Jeera),5 sprig Coriander (Dhania) Leaves,1 cup Spinach,2 tablespoon Tahini,1 Lemon juice,1 teaspoon Salt, 30, Middle Eastern, To begin making the Spinach Hummus Recipe we will boil the soaked chickpeas with enough water in a pressure cooker for about 30 minutes.
Till it is cooked is soft.In a mixer add all the ingredients and blitz till you get a creamy and not too smooth consistency.Once done, check for salt and serve it in a bowl.
Serve the Spinach Hummus Recipe can be had along with pita bread, tortilla chips for a healthy start.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Spinach_Hummus_Recipe_.jpg, 9
Ingredients: tomato,adobo sauce,coriander (dhania) leaves,avocado,chipotle peppers,onion,lemon,pinto beans

Pinto Bean Salsa Salad Recipe, 1 cup Pinto Beans - soaked in water overnight,Coriander (Dhania) Leaves - Handful,1 Onion - chopped,2 tablespoons Lemon juice,1 Avocado - peeled,1 Chipotle peppers - chopped,1 tablespoon Adobo Sauce,1 Tomato - chopped, 20, Mexican, To begin making the Pinto Bean Salsa Salad recipe, first pressure cook the pinto beans for one whistle in a pressure cooker and 10 minutes on low heat (or till they are just soft).Drain and cool completely.In a mixing bowl combine the onions, tomatoes, avocado, chipotle pepper, lime juice, coriander leaves, and the cooked pinto beans.
Toss the salad well and serve Serve Pinto Bean Salsa as a salad or a party starter/snack along with Tortilla chips or as a side dish with Naked Burrito Bowl., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Pinto_bean_salsa_salad.jpg, 8
Ingredients: salt,baking powder,ginger,green peas (matar),soy sauce,black peppercorns,onion,chicken,garlic,red chillies green chilli,flour (maida)

Chicken Momos Recipe -Delicious Steamed Chicken Dumplings, 2 cups All Purpose Flour (Maida),1/4 tablespoon Whole Black Peppercorns - crushed,1/2 tablespoon Soy sauce,Salt - to taste,1 cup Chicken - boiled and minced,1/2 cup Onions - finely chopped,1/2 cup Green peas (Matar) - boiled,1 Fresh Red chillies - or green chilli,1-1/2 teaspoon Baking powder,1 tablespoon Garlic - finely chopped,1/2 tablespoon Ginger - finely chopped, 60, North East India Recipes, To prepare Chicken Momos Recipe], prep up with all the ingredients mentioned.
Boil the chicken, mince it.Boil the green peas and keep it ready.
Grate garlic and ginger or finely chop them.To make the dumpling skinIn a mixing bowl, add the refined flour, salt, baking powder and water; and when the flour looks crumbly, knead to a stiff dough, with water and keep aside for about 20 minutes, covered with a wet cloth, so that the dough doesn't dry out.For the Chicken FillingHeat a tablespoon of oil in a wok and add the chopped green chilli or red chilli, onions, chopped ginger and garlic.Saute for about 4-5 minutes and add the boiled chicken mince and boiled peas and mix well till combinedTake it off the heat and mix in the soy sauce, salt and black pepper.
Be careful while adding salt since the soy sauce also has salt in it.Divide the dough into equal small portions.
Shape them into balls and roll them out thinly, to a circular shape.You can also make moms using a moulds, which will make the process even and easier.Take a dough disk, wet its edges and place a spoonful of filling of chicken, peas and sauteed veggies in the center, bring the edges together to cover the filling, twist carefully to seal the momos while you work on rolling up the edges artfully for the chicken momos.
 Repeat the process till all the dough and the filling is used up.Meanwhile, get a dimsum steamer or dhokla-idli steamer ready and fill it with some water and keep it for boiling.
Arrange the momos on the steamer and steam for about 15-20 minutes or till the momos are steamed well.Serve Chicken Momos Recipe (Delicious Steamed Chicken Dumplings) along with Peanut Chilli Dipping for an evening snack.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaikh.khalid7-gmail.com/Chicken_Momos_Recipe_Delicious_Steamed_Chicken_Dumplings.jpg, 11
Ingredients: tomato,garlic cloves,salt,eggs,coriander (dhania) leaves,red chilli powder,onion,broccoli florets,turmeric powder,sunflower oil

Broccoli Egg Bhurji Recipe, Salt - to taste,2 Onion - finely chopped,1 cup Broccoli - florets,3 Whole Egg,2 Tomatoes - finely chopped,6 Garlic - cloves,1 teaspoon Turmeric powder (Haldi),2 tablespoon Coriander (Dhania) Leaves - finely chopped,2 tablespoon Sunflower Oil,2 teaspoon Red Chilli powder, 30, Indian, To begin making Broccoli Egg Bhurji, heat oil in a frying pan or skillet and add finely chopped onions.When onion turns pinkish, add chopped garlic and sauté till the raw smell of garlic goes away.Once it is done, add the chopped tomatoes and sauté till it turns mushy.Add broccoli florets and cook them for 10 minutes.
After 10 minutes, add turmeric powder, red chilil powder, salt and mix everything well.One by one break the eggs directly into the skillet.
Mix well and wait for the eggs to cook.Once you see the eggs getting cooked, take a spatula and scramble it in the skillet.Scramble continuously till the eggs are finely minced and mixed well with the onion-tomato-broccoli mixture.Adjust salt according to your taste and garnish with chopped coriander leaves and again mix well.
Switch off the gas and serve hot.Serve Broccoli Egg Bhurji with Whole Wheat Lachha Parathas and Lauki Raita for weekday lunch or you can have it with toast for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Broccoli_And_Egg_Burji.jpg, 10
Ingredients: cherry tomato large tomato,salt,black pepper powder,avocado fully ripe,badam (almond) (preferably ),salad leaves lettuce,lemon,black olives,feta cheese,virgin olive oil ( virgin)

Avocado And Almond Salad Recipe With Feta Cheese, Black pepper powder - freshly crushed,1 cup Salad leaves - or lettuce,Salt - to taste,1 teaspoon Honey - (adjust),1/4 cup Feta Cheese - crumbled,4 Cherry tomatoes - or 1 large tomato,4 Black olives,1 Avocado - fully ripe,2 teaspoons Lemon juice,2 teaspoons Extra Virgin Olive Oil - (extra virgin),8 Badam (Almond) - (preferably halved), 15, Continental, To prepare Avocado And Almond Salad Recipe With Feta Cheese, prep up with all the ingredients.Scoop out the avocados and cut them into chunks.
crumble feta cheese and slice the almonds, olives and tomatoes.
Tear the salad greens.In a small bowl, mix olive oil with honey, salt and pepper powder.In a mixing bowl, put all the ingredients and mix well.To serve, add the dressing, add in the lemon juice toss well to coat and serve Avocado And Almond Salad Recipe With Feta Cheese with a glass of smoothie or fresh fruit juice.
, https://www.archanaskitchen.com/images/archanaskitchen/salad/avocado_almond_tomatoes_salad_recipe.jpg, 10