anandhuvasudev/southindiandish huggingface dataset:
Ingredients: yellow bell pepper (capsicum),salt,wheat flour,red bell pepper (capsicum),cloves garlic,tomato pulp,avocado,coriander (dhania) leaves,onion,lemon,del monte mint mayo,flour (maida),green chillies,butter,sunflower oil

Guacamole Stuffed Quesadilla With Mint Mayo Recipe, 1 Red Bell pepper (Capsicum) - finely chopped,Butter (unsalted) - for cooking,Salt - to taste,2 Green Chillies - finely chopped,1 Onion - finely chopped,1/4 cup All Purpose Flour (Maida),2-3 cloves Garlic - chopped,4 tablespoons Del Monte Mint Mayo,1 Avocado,1 cup Whole Wheat Flour,1 Tomato - pulp removed,1 Yellow Bell Pepper (Capsicum) - finely chopped,2-3 sprig Coriander (Dhania) Leaves - finely chopped,2 tablespoon Sunflower Oil,1/2 Lemon, 40, Mexican, To begin making Guacamole Stuffed Quesadilla With Mint Mayo Recipe, mix the dry ingredients - wheat flour, maida flour and salt for tortilla.
Add enough water to bind the mixture so that it is also easy to roll.
Keep it aside.In the meantime keep all the ingredients ready for the Guacamole, mix the avocado, tomato, onion, red bell peppers, yellow bell peppers, garlic cloves, green chilies, coriander leaves, lemon and salt to taste in a bowl and keep it aside.
Check for seasoning and salt.Divide the dough into small equal balls and roll it on the board to a 6 inch diameter.
Do the same with the rest of the doughHeat a flat Skillet, add a teaspoon of oil and just toast the rolled dough lightly on both the sides.Once the tortilla are done, spread 1 tablespoon of Delmonte mint mayo onto the tortilla and add the freshly  guacamole, spread it evenly and cover it with another layer of tortilla and toast it again on the skillet with a tablespoon of butter on either side till the tortilla becomes crispy.After the quesadilla are toasted slice them lengthwise.
Serve your yummy filled Guacamole Stuffed Quesadilla as an appetizer or for an afternoon quick meal along with Corn Pineapple Salsa Salad., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/sept-28/Avocado_Salsa_Quesadilla_Recipe_In_Mint_Mayo_Dressing-1.jpg, 15
Ingredients: cashew nuts,salt,tomato,ginger,green chilli,cardamom (elaichi) podsseeds,paneer,red chilli powder,gram flour (besan),dry red chillies,kasuri methi (dried fenugreek leaves),bottle gourd (lauki),emami rice bran oil,coriander powder,turmeric powder,cloves (laung),garam masala powder

Bharwa Lauki Recipe In No Onion No Garlic Makhani Gravy, 1 Green Chilli - finely chopped,1/2 teaspoon Turmeric powder (Haldi),1 Bottle gourd (lauki) - peeled and cut into roundels,1 tablespoon Gram flour (besan),1 teaspoon Garam masala powder,Salt - to taste,1 cup Homemade tomato puree,2 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Red Chilli powder,2 tablespoons Fresh cream,Emami Rice Bran Oil - as needed,1 tablespoon Kasuri Methi (Dried Fenugreek Leaves),2 Dry Red Chillies - (adjust),1 Ginger,2 Cloves (Laung),2 tablespoons Cashew nuts,2 teaspoons Coriander Powder (Dhania),1 cup Paneer (Homemade Cottage Cheese) - crumbled, 60, North Indian Recipes, To begin making the Bharwa Lauki Recipe In No Onion No Garlic Makhani Gravy, first prep and keep all the ingredients ready.Combine all the ingredients for the stuffing in a mixing bowl.
Fill the cut lauki roundels with the stuffing.Heat a shallow pan with a little oil on medium heat.
Place the stuffed lauki on the oil and shallow fry until the filling and the lauki gets a little golden brown from the sides and center.For the Makhani Gravy:Grind the cashew nuts, ginger, red chillies, cardamom pods and cloves along with water to a smooth paste.Heat the rice bran oil in a heavy bottomed pan; add in the cashew and spice paste and sauté on medium heat for a few seconds.Next add the tomato puree, coriander powder, red chilli powder, turmeric powder, salt and garam masala powder.
Stir for another couple of minutes until the tomatoes begin to come to a bubble state.Stir in the fresh cream and give it a brisk boil.We will now prepare the coal for smoking.This method of coal smoking is not shown in the video.
If you don't have access to coal, you can skip this step.Place the coal on the flame and allow it to become red hot.
Once you notice that the coal is red hot, place it in a small heat proof cup.
Place this cup of coal on top of the simmering Bharwa Lauki.Add a spoon of ghee on top of the coal.
It will begin to smoke.
At this stage, immediately close the lid  and allow the mixture to simmer for another 5 minutes.
This helps the Makhani gravy to get the smoked flavor.After five minutes, turn off the heat, stir in the kasuri methi for added flavor.
Spoon and transfer the Makhani gravy into the serving bowl and place the Bharwa Lauki over the gravy and serve hot.Serve the delicious Bharwa Lauki Recipe In No Onion No Garlic Makhani Gravy along with Jeera Rice, Tawa paratha and Palak Raita Recipe (Spinach Yogurt Salad) for a delicious Sunday lunch., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Bharva_Lauki_Recipe_Stuffed_Lauki_Paneer_in_Makhani_Gravy-5.jpg, 17
Ingredients: mustard oil,black peppercorns ground,sardine fish carps,water,dry red chilli,garlic,curry,turmeric powder,green chillies

Assamese Narasingh Masor Jhol Recipe (Fish In Curry Leaves Gravy), 1 tablespoon Whole Black Peppercorns - ground roughly,4 Sardine fish - or carps,4 Garlic,Lukewarm Water - as needed,3 Dry Red Chilli - (adjust),Curry leaves - 1 bunch,2 Green Chillies - (adjust),1 teaspoon Turmeric powder (Haldi),1 tablespoon Mustard oil, 20, Assamese, To begin making Assamese Narasingh Masor Jhol Recipe (Fish In Curry Leaves Gravy), clean the fishes, their stomach and remove gills.
Halve them if you have selected a little bigger fish like sardine.Marinate the sardines in turmeric and salt.
(or any fish you have selected)Smear the mustard oil on a shallow fry pan and heat, on a medium heat till it is close to its smoking point (till the fumes arise from oil).
(Do not allow the oil to come to smoking point if you are using cooking oil other than mustard oil)Make sure the pan is uniformly greased with oil, Otherwise the fishes will stick to the frying pan.
You can also use a lid to close the pan and hence retain the moisture within the pan, but you should keep checking and sauteing as required, just to be sure.Shallow fry the fishes on pan and one they are all cooked and tender, switch off heat.In a mixer grinder, grind curry leaves, pepper and a green chilli till a smooth paste, by adding a little water.In a kadai, heat a little mustard oil and once the oil is hot, add dry red chillies and crushed garlic.Add the curry leaves paste and saute.
See at all times that the gravy does not get burnt.Add a pinch of turmeric powder and salt to taste.
After mixing thoroughly, check for spices and adjust.Add 1/2 cup of warm water and cover cook for 2 to 3 minutes on medium flame.When the spices gets very well mixed together, add the fishes and simmer for 5 minutes in the gravy on a low heat, untill the spices get seeped inside the fishes.Serve Assamese Narasingh Masor Jhol Recipe (Fish In Curry Leaves Gravy) along with steamed rice, Egg Shoap Recipe | Assamese Appetizer and Nolen Gurer Payesh Recipe for a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/indranisen2003-gmail.com/Assamese_Narasingh_Masor_Jhol_Recipe_Fish_In_Curry_Leaves_Gravy-1.jpg, 9
Ingredients: ginger,guava (pink variety),sugar,lemon,mint leaves (pudina),aerated water (soda water),kiwi

Kiwi Guava Spritzer Recipe, 2 Kiwi,Mint Leaves (Pudina) - for garnish,4 Guava - (pink variety) cut into cubes,1 tablespoon Ginger - grated,2 tablespoons Lemon juice,1/4 cup Sugar,3 cups Aerated water (Soda Water), 15, Indian, To begin making Kiwi Guava Spritzer Recipe, wash and cut the guavas into cubes, likewise de-skin the kiwi cut into cubes and keep them aside.Place the guavas into a blender along with ginger and make a smooth puree out of it.
Pass it through a seive to discard the seeds and the residue.Introduce the guava pulp back into the blender, add the kiwi cubes, lemon juice, sugar, 1/2 cup water and make a smooth mix.Just before serving divide the mix in equal part into 6 tall glasses to half, and fill the rest half with the aerated water.
Garnish with mint leaves.
It is ready to be served.Serve the refreshing Kiwi Guava Spritzer Recipe, to your guests at home for a welcome drink, may be along with Crispy & Spicy Paneer Starter Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Kiwi_Guava_Spritzer_Recipe.jpg, 7
Ingredients: baking powder,wheat flour,salt,orange,milk,virgin olive oil,orange juice,lemon,caster sugar,eggs

Orange Lemon Tea Cake Recipe, 1/4 cup Fresh orange juice,2 teaspoons Baking powder,1 teaspoon Lemon juice,1/4 cup Milk,1/4 teaspoon Salt,1 cup Caster Sugar,1/4 teaspoon Orange Zest (Rind),2-1/2 cups Whole Wheat Flour,1/2 cup Extra Virgin Olive Oil,4 Whole Eggs, 45, Continental, To begin making the Orange Lemon Tea Cake Recipe, preheat the oven to 180 degree Celsius for 10 minutes.In a mixing bowl, mix all the dry ingredients like the flour, baking powder, sugar, salt.Add milk, olive oil and eggs at one shot and mix well till it fluffs up.Add freshly squeezed lemon juice and orange juice into the cake mixture and mix it for one last time.Grease a spring form cake pan with butter, dust it with flour and slowly add the cake mixture into the tin and bake it in the oven for at least 30 minutes.Insert a knife in the center to check if the cake is cooked, if it comes out clean then it is baked otherwise keep it for 10 more minutes.Serve the Orange Lemon Tea Cake Recipe along with masala chai, lemon tea or green tea by the side as a healthy evening dessert., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Orange_Lemon_Tea_Cake_Recipe.jpg, 10
Ingredients: salt,carrot,lemon,watermelon,mooli mullangi (radish)

Watermelon Carrot Radish Juice Recipe, 500 grams Carrots (Gajjar) - diced,250 grams Mooli/ Mullangi (Radish) - diced,Lemon juice - to taste,1 pinch Salt,1 Watermelon - peeled and cubed, 20, Continental, To begin making the Watermelon Carrot Radish Juice Recipe, first prepare the fruits and vegetables.
You can either use a juicer or a blender to make the juice.
If you use a blender, then you will have to strain the juice to consume.Place the watermelon, carrots and radish in the juicer and blend to extract the juice.
Once done, pour it into a glass jar, stir in a pinch of salt and squeeze some lemon to taste and serve.Serve Watermelon Carrot Radish Juice in the morning along with Grilled Rajma Masala Sandwich breakfast to give your day a refreshing start., https://www.archanaskitchen.com/images/archanaskitchen/World_Beverages/Watermelon_Carrot_Radish_Juice_Recipe-3.jpg, 5
Ingredients: coriander (dhania),cumin powder (jeera),salt,paneer,fennel seeds (saunf),flour (maida),eggs,onion,wheat bread crumbs,potato (aloo),green chillies,sunflower oil

Fennel Potato Croquettes With Paneer Recipe, 100 grams Paneer (Homemade Cottage Cheese) - crumbled,Whole Wheat Bread crumbs,1 teaspoon Cumin powder (Jeera),2 tablespoons All Purpose Flour (Maida),Salt - to taste,Sunflower Oil - for coating,2 teaspoons Fennel seeds (Saunf) - coarsely pounded,2 Green Chillies - finely chopped,1 Onion - finely chopped,Coriander (Dhania) Leaves - small bunch,1 Egg white - (optional),4 Potatoes (Aloo) - boiled, 60, Continental, To begin making the Fennel Potato Croquettes with Paneer recipe, we will first get all the ingredients ready.
In a bowl, make a dough of the paneer by combining it with a pinch of salt.
Divide the paneer into 6 portions and shape them into ovals.In another bowl, combine the remaining ingredients except the dried bread crumbs and the oil.
 Combine well, so the potatoes are mashed and well combined.
Divide the potato mixture into 6 portions.Oil the palm of your hands, take a portion of the potato and flatten it on the palm.
Place a portion of the paneer in the center and cover back with the potato as its cover.
Seal it well.
Proceed the similar way with the remaining potatoes and the paneer portions.Preheat the airfryer or your oven at 200 C and then proceed to the next steps.Next roll the potatoes on the bread crumbs and coat them well.
 If you eat eggs, then first dip the potato croquette into the egg whites then roll through the bread crumbs.
Cut the aluminium foil to the size of the air fryer basket.
Grease and dust the foil with a little flour so the croquettes don’t stick while getting fried.
Pinch its edges of the foil and fit into the basket in such a way that there is some opening for air circulation.Place the croquettes on to the foil and air fry them for 12 to 15 minutes at 200 C.
Half way through the process of frying, drizzle 1/8th spoon of oil over each croquette and put it back in again until golden brown.Serve Fennel Potato Croquettes With Paneer Recipe with Roasted Tomato Sauce, Spicy Mexican Salsa Recipe or Creamed Spinach Recipe for an evening snack., https://www.archanaskitchen.com/images/archanaskitchen/World_Appetizers/fennel_potato_croquettes_Recipe_cheese_paneer_shutterstock_183898175.jpg, 12
Ingredients: salt,drumstick leaves (moringamurungai keerai),coconut,mustard seeds,red chilli powder,cloves garlic,water,onion,cumin seeds (jeera),peanuts (moongphali),sunflower oil

Drumstick Leaves Sabzi With Crushed Peanuts Recipe, Salt - to taste,1/4 teaspoon Cumin seeds (Jeera),1 Onion - chopped,1/4 teaspoon Mustard seeds,2 cloves Garlic - finely chopped,1/4 teaspoon Red Chilli powder,2 cups Drumstick Leaves (Moringa/Murungai Keerai),1/4 cup Water,1 teaspoon Sunflower Oil,2 teaspoons Roasted Peanuts (Moongphali),2 tablespoon Fresh coconut - grated, 30, South Indian Recipes, To begin making Drumstick Leaves Sabzi With Crushed Peanuts Recipe, first wash the drumstick leaves and drain the water and pat the leaves dry with a kitchen towel.
Crush the roasted peanuts with sharp knife and set aside in a bowl.
Grate some fresh coconut, chop the garlic and onion and keep all the ingredients ready.
In a heavy bottomed pan, add some oil and wait for it to heat up.
Once the oil is hot add mustard seeds and cumin seeds and let it crackle on medium heat.
Now add in the chopped onions and garlic and saute for a few minutes until the onions become soft.
Add in the drumstick leaves, chilli powder and stir the sabzi well.
Add salt for taste and sprinkle some water for the Drumstick Leaves to cook.
When the leaves have shrunk, it means that the leaves are cookedTurn off the flame and add in fresh grated coconut and stir well until combined.
Finally add the crushed peanuts as garnish and serve.
Serve Drumstick Leaves Sabzi With Crushed Peanuts Recipe with Steamed Rice and Bengali Style Cholar Dal Recipe for lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Drumstick_Leaves_Sabzi_With_Crushed_Peanuts.jpg, 11
Ingredients: yellow bell pepper (capsicum),salt,red bell pepper (capsicum),spring onion greens,wheat noodles,cloves garlic,virgin olive oil,carrot,soy sauce,sriracha sauce,broccoli,brown sugar (demerara sugar),green bell pepper (capsicum),red chilli sauce,white onion,sunflower oil

Vegetable Lo Mein Recipe, 1/4 cup Broccoli - cut into small florets,1 tablespoon Extra Virgin Olive Oil,1 tablespoon Soy sauce,1/4 teaspoon Brown Sugar (Demerara Sugar),Salt - to taste,2 tablespoon Sunflower Oil - + 1 teaspoon,2 cups Wheat Noodles,2 cloves Garlic - minced,1 Carrot (Gajjar) - julienned,1/2 cup White onion - finely chopped,1/2 teaspoon Sriracha sauce,1/4 Green Bell Pepper (Capsicum) - julienned,1/4 Red Bell pepper (Capsicum) - julienned,1/4 Yellow Bell Pepper (Capsicum) - julienned,1 tablespoon Red Chilli sauce,1/2 cup Spring Onion Greens - finely chopped, 25, Chinese, To begin with Vegetable Lo Mein, in a saucepan of boiling water, cook noodles as per packet instructions, drain, rinse twice, rub 1 teaspoon of oil all over the noodles.
Keep it aside.Whisk together soy sauce, red chilli sauce, brown sugar, siracha and keep it aside.Heat oil in a wok.
Add minced garlic and white onions, sauté for about a minute.Add all the vegetables, cook, stir frequently, until tender or for about 3-4 minutes.Stir in cooked noodles and soy sauce mixture, and gently toss to combine.
Serve immediately.Serve Vegetable Lo Mein with Vegetarian Wonton Soup for a weekend dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Vegetable_Lo_Mein.jpg, 16
Ingredients: salt,guntur dried chillies,coriander (dhania) leaves,indian borage (doddapatre) separated,rice,coconut,mustard seeds,asafoetida (hing),curry leaves,white urad dal (split),byadagi dried chillies,cumin seeds (jeera),peanuts (moongphali),chana dal (bengal gram dal),sunflower oil

Doddapatre Soppina Chitranna Recipe (Spiced Indian Thyme Rice), Coriander (Dhania) Leaves - a few sprigs finely chopped for garnish,1 teaspoon White Urad Dal (Split),1/2 cup Dessicated Coconut - chopped,1 tablespoon Raw Peanuts (Moongphali),Salt - to taste,1/2 teaspoon White Urad Dal (Split),1 teaspoon Mustard seeds,1-1/2 cups Cooked rice,1 teaspoon Chana dal (Bengal Gram Dal),3 Byadagi Dried Chillies,3 Guntur Dried Chillies,1/2 teaspoon Chana dal (Bengal Gram Dal),10 Indian borage (Doddapatre) - cleaned washed and separated,3/4 teaspoon Cumin seeds (Jeera),1/4 teaspoon Asafoetida (hing),2 tablespoons Sunflower Oil,1 sprig Curry leaves, 50, South Indian Recipes, To start preparing Doddapatre Soppina Chitranna (Indian Thyme Rice) Recipe, get all the ingredients handy first.Heat a teaspoon of oil in wide bottomed kadai and add urad dal, channa dal, cumin and roast them on medium flame until the dals turn golden.
Transfer the seasoning to a mixie/ food processor.Add red chillies to the kadai and roast them on low flame until the pungent odour is slightly reduced (takes about 1-2 minutes).
Add desiccated coconut and fry for a minute until the pleasant aroma rises.
Cool this and add to the mixie along with other ingredients.Fry doddapatre leaves in kadai for a minute or two till the leaves wilt.
Transfer the leaves to the mixie.Now grind all the ingredients into a smooth paste using little water.Heat oil in wide bottomed pan and add mustard, once it starts spluttering add the channa and urad dal, groundnuts, curry leaves and hing.
Fry till the dals turns golden and the groundnuts are done (the skin starts to peel).Now add the ground paste and fry for a minute.
Mix in the cooked rice, sprinkle some salt and mix until everything is well incorporated.
Doddapatre Soppina Chitranna (Indian Thyme Rice) Recipe is now ready with some chopped coriander leaves to garnish., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sindhu_bharadwaj/doddapatre-soppina-chitranna-thyme-rice.JPG, 15
Ingredients: tomato,salt,ginger,cardamom (elaichi) podsseeds,bay leaf (tej patta),red chilli powder,cloves garlic,curd,onion,cinnamon stick (dalchini),mace (javitri),bhindi (lady fingerokra),kasuri methi (dried fenugreek leaves),cloves (laung),coriander powder,turmeric powder,green chillies,sunflower oil

Bhindi Masala Gravy Recipe - Ladies Finger In Tomato Onion Gravy, 1/2 teaspoon Turmeric powder (Haldi),1 inch Cinnamon Stick (Dalchini),Salt - to taste,5 cloves Garlic,1 tablespoon Kasuri Methi (Dried Fenugreek Leaves),1 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Coriander Powder (Dhania),1 inch Ginger,250 grams Bhindi (Lady Finger/Okra) - thinly sliced,2 tablespoons Curd (Dahi / Yogurt),2 Green Chillies - chopped,2 Cloves (Laung),1 Bay leaf (tej patta),1 Mace (Javitri),1 Onion - roughly chopped,Sunflower Oil,3 Tomatoes - roughly chopped,1/2 teaspoon Red Chilli powder, 50, North Indian Recipes, To begin making the Bhindi Masala Gravy Recipe, make sure to first rinse and dry each Bhindi.
This process is done in order to ensure that the bhindi doesn't get sticky while cooking it.
After wiping the bhindis dry, slit the bhindi vertically till about half an inch from the tail (thinly sliced), so that each bhindi is slit but held together by the tail.
Heat oil for cooking into a pan; add the bhindi, sprinkle some salt and saute the bhindi until cooked.Cover the pan of the bhindi partially while it is cooking.
This will help the bhindi steam cook, at the same time roast a bit.
Keeping the lip ajar, helps the steam at the same time, trap a little steam.
It will take a good 10 minutes to cook the bhindi.
Keep stirring to ensure it gets roasted well on all sides.Next step is to make the gravy for the Bhindi Masala.Add the tomatoes, into a mixer grinder and make a puree.
Keep aside.In a mixer grinder, add garlic, onions, ginger, chillies, cloves, cardamom, cinnamon stick and made and grind it to a smooth paste.
Keep aside.
Heat oil in a pan on medium heat; add in the bay leaf and saute for about 10 seconds.After 10 seconds, add in the  onions garlic and spice paste and saute for 2 to 3 minutes.Add the turmeric powder, red chilli powder, coriander powder and mix everything well.
Cook for about a minute until the raw smell goes away.
Next, add the tomato puree, curd and salt.
It will take about 2 to 3 minutes over medium heat for the tomato to cook.
Check the salt and allow the masala to be thick.Once done, add the roasted bhindi into the masala gravy.
Check the salt and turn the heat to high and cook for another minute so that the bhindi gets coated well with the masala.After a couple of minutes, add the crushed kasuri methi and turn off the heat.Garnish the Bhindi Masala Gravy with chopped coriander leaves and serve hot.Serve Bhindi Masala Gravy along with Paneer Biryani, Jackfruit Biryani or any Biryani of your choice for a vegetarian lunch or dinner.
If can also serve the along with Tawa Paratha and Boondi Raita for an Indian lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/vidzworld-gmail.com/Bhindi_Masala_Recipe_-_Ladies_Finger_In_Tomato_Onion_Gravy_-4.jpg, 18
Ingredients: salt,ginger,coriander (dhania) leaves,curry leaves,white urad dal (split),onion,baking soda generous,sunflower oil

Medu Vada With Onion (Savoury Donuts) Recipe, 1/2 inch Ginger - optional,Coriander (Dhania) Leaves - chopped,2 sprig Curry leaves - chopped ( optional),Salt - to taste,Baking soda - A generous pinch,1 Onion - finely chopped,3/4 cup White Urad Dal (Split),Sunflower Oil - to deep fry, 35, South Indian Recipes, To begin making the Medu Vada with Onion, firstly wash and soak the urad dal for about 4 to 5 hours.After 4 to 5 hours, grind it to a paste in a mixer grinder by adding little water at a time.
Mix it thoroughly with hand to allow aeration and close the lid and keep it the fridge over night.If you are in a hurry continue with the next steps.
Add all the above listed ingredients and mix well.Heat oil in wok/kadhai.
Wet your hands with water to make roundels of the batter place it on one of the palms and make a hole with the finger of other hand.Slowly drop it in the hot oil and cook for about a minute or two or until the edges turn golden.Slowly turn it the other side and fry until the colour changes to golden brown.
Remove it and drain it on a paper towel.Serve Medu Vada with Onion with South Indian Coconut Chutney for a delicious breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nusrath_Jahan/Medu_vadasavoury_donuts_1600.jpg, 8
Ingredients: prunes,mango (ripe),milk,muesli,chia seeds,cranberries dried

Mango Chia Seeds Smoothie Topped with Muesli Recipe, 2 Prunes - chopped,2 teaspoon Chia Seeds,4 tablespoon Milk,2 tablespoon Muesli,1 teaspoon Cranberries - dried,1 cup Mango (Ripe) - pureed, 20, Continental, To begin making the Mango Chia Seeds Smoothie Topped with Muesli Recipe by soak the chia seeds in milk for about 25 minutes.Peel the mangoes and chop them into small pieces and blitz using a hand blender into a smooth puree.
Keep it aside in a bowl.
Add the milk and chia seed mixture  to your mango puree mix well and serve it in a bowl.
Top it up with muesli, prunes and cranberries and serve.Serve the Mango Chia Seeds Smoothie Topped with Muesli Recipe for your morning Breakfast.
Have  a small portion of it with a No Bake Peanut Butter Granola Bar or Broccoli Pesto Open Toast for a filling brunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Mango_Chia_Seeds_Smoothie_Topped_with_Muesli_Recipe.jpg, 6