anandhuvasudev/southindiandish huggingface dataset:
Ingredients: cheese,salt,chicken breasts,eggs,coriander (dhania) leaves,wheat bread crumbs,black pepper powder,sooji (semolina rava),ginger paste,potato (aloo),green chillies,garam masala powder,garlic paste

Russian Pattice Recipe - Parsi Chicken Cutlet, 2 Green Chillies,Salt - to taste,1 teaspoon Garam masala powder,200 grams Chicken breasts,1/2 tablespoon Ginger - paste,1/2 tablespoon Garlic - paste,1 Whole Egg,1/4 cup Sooji (Semolina/ Rava),1/2 cup Whole Wheat Bread crumbs,2 sprig Coriander (Dhania) Leaves,2 Potatoes (Aloo) - boiled and peeled,1/2 cup Cheese - grated,1/3 cup Whole Wheat Bread crumbs,1 teaspoon Black pepper powder, 25, Parsi Recipes, To begin making the Russian Pattice Recipe, we will first par boil the chicken.
Heat water in a saucepan on high heat along with some salt and give it a brisk boil, add the chicken breast to it and cook it for about 3-5 minutes.
Turn off the flame, drain the excess water and shred the chicken into small pieces.
Transfer to a bowl.
Along with the chicken in the bowl, add mashed potatoes, cheese, garlic, ginger, green chillies, coriander leaves, bread crumbs, salt, black pepper powder, garam masala powder, mix well and bring the mixture together.
Divide the Russian pattice mixture into equal portions.
Roll each portion between your palms and flatten it to resemble like a disc.
Preheat a kadai, with oil on medium-highh heat.
Alternatively, if you wish to, you could also shallow fry it.
In a small bowl, break the egg and whisk it well.
In yet another bowl, mix together the rava and the bread crumbs and set aside.
Dip each pattice into the egg then roll it into the rava-bread crumb mixture.
Drop these Russian pattice into the hot oil and fry until it turns into a lovely golden brown colour.
Serve hot Russian Pattice.
Serve Russian Pattice as a tea time snack or along with a Parsi meal along with Green Chutney or Tomato Ketchup.
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Ingredients: basmati rice,green chillies,ginger,bay leaves (tej patta),ghee,red chilli powder,black peppercorns,sugar,coriander (dhania) seeds,onion,cumin seeds (jeera),tomato large,lemon,poppy seeds,cinnamon stick (dalchini),mint leaves (pudina),garlic,turmeric powder,cloves (laung),sunflower oil

Tomato pulao Recipe, 6 Garlic,2 Green Chillies,7 to 8 Whole Black Peppercorns,10 Mint Leaves (Pudina),1 teaspoon Lemon juice,1 Bay leaves (tej patta),2 teaspoons Poppy seeds,1 tablespoon Ghee,1/4 teaspoon Turmeric powder (Haldi),2 tablespoon Sunflower Oil,1-1/2 teaspoon Red Chilli powder,1/2 teaspoon Cumin seeds (Jeera),1 Onion - sliced,1/2 inch Ginger,2 Cloves (Laung),1 teaspoon Sugar,1 cup Basmati rice,1 tablespoon Coriander (Dhania) Seeds,1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera),3 Tomatoes - diced into large pieces,1/2 Onion, 50, Karnataka, To begin making the Tomato pulao recipe, soak basmati rice for 10 to 20 minutes.Chop tomatoes, slice onion and prepare all ingredients required.In a small mixer jar add coriander seeds, cumin seeds,poppy seeds, cinnamon stick, cloves and whole black peppercorn and grind to a powder.
Now add the rest of the ingredients like the green chillies, ginger, garlic, red chilli powder, turmeric powder, onion and ginger with very little water and blend till smooth.In a large heavy bottomed pan heat oil and ghee, add jeera and let it crackle, now add bay leaf and then add sliced onions.Saute until the onions are golden and then add the ground paste and saute on a low flame.
Keep stirring or else the masala will stick to the bottom of the pam.
Cook for a couple of minutes until the raw smell disappears and the oil separates.Once done add tomatoes and mint leaves and cook for a minute till the tomatoes turn soft.After the tomatoes are soft add 1 cup of water, salt to taste, sugar and lemon juice.Bring it to a boil and add the rice and mix everything well until combined.Now add another 3/4 cup of water bring it to a boil.
Lower the flame to simmer and cook covered for 15 minutes or until all the liquid is evaporated.Turn of the heat, let the Tomato Pulao sit for 10 minutes and then serve hot.Serve Tomato pulao with Burani Raita or any other raita of your choice for a delicious meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Tomato_pulav.jpg, 20
Ingredients: heavy whipping cream,butter greasing,dark chocolate chips chocolate,dark chocolate chips,flour (maida),vanilla,dark chocolate,brown sugar (demerara sugar),cocoa powder,eggs,coffee decoction,walnuts,instant coffee powder (like nescafé)

Filter Coffee Fudge Brownies Recipe, 1 cup Heavy whipping cream,1 tablespoon Cocoa Powder,350 grams Dark chocolate - (i used 70% cocoa),1/4 cup Coffee Decoction,1 cup Brown Sugar (Demerara Sugar),1 teaspoon Vanilla Extract,1/2 cup Walnuts,1 1/4 cup Dark Chocolate Chips - or chopped chocolate,1/2 cup All Purpose Flour (Maida),1/2 cup Dark Chocolate Chips,1 cup Butter - at room temperature + more for greasing,1 tablespoon Instant Coffee Powder - (like Nescafé),4 Whole Eggs, 60, Continental, To make the Filter Coffee Fudge Brownies Recipe, prepare a Square brownie pan by greasing it with butter and line it with greaseproof paper.Preheat the Oven to 180 degree Celsius.Melt dark chocolate bar and butter in a heatproof bowl over a pot of simmering water (double boiling method).
Make sure water doesn’t touch the bottom of the bowl.
Once melted, turn off the heat.Now add the filter coffee, cocoa powder, vanilla extract and sugar into the chocolate mixture and whisk well until the sugar has dissolved.Now crack an egg into a bowl and then transfer it into the chocolate mixture and whisk it in until it is combined.Repeat it with the remaining eggs.
Sift in the flour and salt, fold it in gently.Now combine the walnuts and chocolate chips into the batter.Pour this mixture into the prepared tin and bake it for 30-40 minutes or until the skewer comes out clean.Transfer this to a cooling rack and cool completely.Meanwhile to prepare the frosting, in a saucepan, add cream and swirl in the instant coffee and bring it to a gentle simmer.
Let it infuse for half an hour.Now strain this mixture into a fresh saucepan and bring this to a gentle boil.Pour this over a bowl of chocolate chips and let it sit for a minute.
Now gently mix it with a spatula until it is homogenous and well combined.Transfer the brownie back into the tin it was baked in and pour this fudge sauce over the brownie and spread it all over.
(This helps in brownie be thickly covered with fudge).
Now let this sit on the counter for 3-4 hours.Slice Filter Coffee Fudge Brownies Recipe and serve either warm or cold, with a scoop of vanilla ice cream with dessert at the end of the meal.
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Ingredients: salt,mustard seeds,asafoetida (hing),sesame (gingelly) oil,dry red chillies,methi seeds (fenugreek seeds),tamarind paste,pirandai

Pirandai Oorugai Recipe - Pirandai Pickle Recipe, 1 cup Pirandai - cleaned,4 tablespoons Sesame (Gingelly) Oil,1 teaspoon Mustard seeds,10 Dry Red Chillies,1/2 teaspoon Asafoetida (hing),2 tablespoons Tamarind Paste,Salt,1 teaspoon Methi Seeds (Fenugreek Seeds), 27, South Indian Recipes, To begin making the Pirandai Oorugai Recipe, firstly select tender pirandais, remove the leaves attached to it and rinse them well.Peel the sides of the pirandai.
You can see the fibres (naar) and remove them using a small knife.Chop them into small pieces and they are ready to use.Heat the required oil in a heavy bottomed pan.
Once the oil is hot, add pirandai, red chillies and tamarind.
Cook for about 2 to 3 minutes.
Once done, switch off the heat and keep it aside to cool down.
Meanwhile, dry roast fenugreek seeds and mustard seeds in a pan for about a minute.
Switch off the heat, cool them down and crush coarsely using a mortar pestle.Once done add pirandai, red chillies, tamarind in a mixer grinder and grind them into paste.
Heat oil in a heavy bottomed pan.
Add the paste, asafoetida, salt, mix well and cook the Pirandai Oorugai  on low heat for about 8 to 10 minutes.
After 8 to 10 minutes, add fenugreek mustard seeds powder to the Pirandai Oorugai and mix everything properly.
Cook the Pirandai Oorugai on low heat for another 4 minutes.
Switch off the heat, let the Pirandai Oorugai to cool.Store the Pirandai Oorugai  in airtight container.Serve Pirandai Oorugai along with Steamed Rice, Mixed Vegetable Sambar and Chow Chow Thoran for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/Pirandai_Oorugai.jpg, 8
Ingredients: salt,ginger,jowar flour (sorghum),red chilli powder,cloves garlic,gram flour (besan),curd,turmeric powder,sesame seeds (til seeds),sunflower oil

Surati Jowar Vada Recipe, 1 cup Curd (Dahi / Yogurt),1/2 teaspoon Turmeric powder (Haldi),1 cup Jowar Flour (Sorghum),1 inch Ginger - chopped,Salt - to taste,1 teaspoon Red Chilli powder,1/2 cup Gram flour (besan),3 teaspoon Sesame seeds (Til seeds),4 cloves Garlic - chopped,Sunflower Oil, 95, North Indian Recipes, To begin making the Surati Jowar Vada Recipe, mix all the ingridietns into a bowl and add about 1/2 cup water to form a batter.Rest the batter for atleast an hour and then start to fry them.Heat the Kuzhi paniyaram Pan and add a drop of oil to coat the pan; once the pan is well heated scoop the vada batter using a scoop spoon.
Cover the pan and allow it to steam.You will notice the top part of the vada getting cooked.
At this point you could add another drop of oil and then using a tiny flat spoon gently flip the vada so it can get cooked from the other side and crisp as well.When you insert the back of the spoon or a knife in the center it should come out clean - this is the test to check whether it is has been cooked.
Continue the same process with the remaining batter.Serve the Surati Jowar Vada Recipe as a snack recipe along with adrak chai or Punjabi Style Espresso Coffee., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/10-oct/Surati_Jowar_Vada_Recipe-9466.jpg, 10
Ingredients: tarragon,salt,ginger,rosemary,sunflower oil,carrot pelled,black sesame seeds,leek,paneer,red chilli flakes,gram flour (besan),onion,beetroot,butter,dried oregano

Beetroot and Carrot Veg balls with sautéed leek Recipe, 1 Beetroot - peeled and grated,1 Leek - thinly sliced,1 teaspoon Black sesame seeds,1 inch Ginger - chopped,1 teaspoon Butter,Salt - to taste,1 teaspoon Tarragon,2 teaspoon Red Chilli flakes,1 Onion - chopped,50 grams Paneer (Homemade Cottage Cheese) - crumbled,1 teaspoon Honey,1 teaspoon Rosemary,2 tablespoon Gram flour (besan),Sunflower Oil,2 Carrots (Gajjar) - pelled and grated,1 teaspoon Dried oregano, 35, Continental, To begin making the Beetroot and Carrot Veg balls with sautéed leek Recipe, we will keep all the vegetables ready.Heat a skillet with oil, add ginger and allow it to soften.
Add onions and stir fry till they turn translucent.Add grated carrot and beetroot and saute till they are cooked.
Add paneer along with all the dried seasonings and salt.Add honey and chickpea flour and give it a stir.
The mixture will become soft and sticky.Switch off the heat.
Heat a kuzhi paniyaram pan with oil to fry.
Once the veg ball mixture cools down.
Shape them to balls and place it in each cavity and fry evenly till Beetroot and Carrot Veg balls crisps up.Once done keep it aside.
Do the same for the rest of the mixture.Heat a flat skillet separately with butter, add black sesame seeds and add sliced leeks into it.Saute till it softens add salt and stir well.
Place the sautéed leeks first over a plate and then place your crispy vegetable balls on top.Serve the Beetroot and Carrot Veg balls with sauteed leek Recipe along with some Tzatziki dip or Mexican Chilli & Cheesy Bean Dip Recipe with a bowl of Potato and Spring Onion Soup Recipe and Baked Creamy Potato Gratin Recipe for Sunday brunch.
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Ingredients: salt,tme leaves,rosemary,orange remove the flesh from membrane,red wine vinaigrette,virgin olive oil,carrot,wheat berries wheat,cranberries dried,pepper,walnuts pecans

Wheat Berry Salad With Cranberries & Carrots Recipe, 2 tablespoon Extra Virgin Olive Oil,1 Orange - peel and remove the flesh from membrane,1 = Carrot (Gajjar) - thinly sliced,1/2 teaspoon Rosemary,1/2 teaspoon Fresh Thyme leaves - chopped,1 tablespoon Red Wine Vinaigrette,Salt and Pepper - to taste,1/4 cup Cranberries - dried,1/2 cup Wheat Berries/ Whole Wheat,1/8 cup Walnuts - or pecans, 75, Continental, To begin making the Wheat Berry Salad With Cranberries & Carrots Recipe, we will first soak and cook the wheat berries until soft and firm.Soak the wheat berries for a couple of hours.
Once soaked, drain the water out.
Place the berries along with 1 cup of water and salt in a saucepan.
Bring the wheat berries to a brisk boil.Once it comes to a brisk boil, cover the pan and cook until soft and all the water is absorbed.
Turn off the heat.
If you feel the berries are not yet cooked, add a little more water and simmer until soft.Once the wheat berries are cooked through, allow it to cool.Now to start making wheat berry salad, in a large bowl, combine the orange juice, thyme, rosemary, oil and vinegar.
Whisk well to combine and season with required salt and pepper.Add wheat berries, carrot, cherries, orange segments and pecans to the dressing and toss to combine.
Check the salt and seasonings and adjust to suit your taste.Serve the Wheat Berry Salad with Cranberries and Carrots as a complete meal for summers or even as a salad for dinner or lunch alongside Cheese and Spinach Tart Recipe., https://www.archanaskitchen.com/images/archanaskitchen/World_Salads/Wheat_Berry_Salad_Recipe-1.jpg, 11
Ingredients: nutmeg powder,cardamom (elaichi) podsseeds,black peppercorns,dry ginger powder,cinnamon stick (dalchini),cloves (laung)

Chai Ka Masala Recipe - Homemade Spice Powder for Tea, 1/4 cup Dry ginger powder,1 teaspoon Nutmeg powder,1 tablespoon Whole Black Peppercorns,2 inch Cinnamon Stick (Dalchini),1/4 cup Cardamom (Elaichi) Pods/Seeds,1/4 cup Cloves (Laung), 30, Goan Recipes, To begin making Chai ka Masala, place a pan on medium heat.
Add cloves, cardamom, black peppercorns and cinnamon, one by one, in no particular order.Dry roast the spices on medium heat for a couple of minutes until they release a roasted aroma.
Turn off the heat and transfer the spices to a plate and allow them to cool.Once the spices have cooled, add the dried ginger powder, nutmeg powder and blend the roasted spice mixture in a blender to a smooth powder.Your Chai ka Masala is ready.
Transfer the masala to an airtight container and store it for 4 to 6 months in a glass jar in the freezer and use and when required.Add 1/4 teaspoon Chai Masala powder to make 2 cups of Chai (Tea).
Adjust the masala to suit your taste.
If you like black tea, then add a pinch and if you are making tea along with milk then 1/4 teaspoon for two cups would give you a mild flavor.
Every Chai lover has a preference in their ways the tea has to be made, so go ahead and experiment and enjoy this delicious Chai Masala., https://www.archanaskitchen.com/images/archanaskitchen/BasicRecipes_Spice_Powders/Tea_Masala_Powder_Recipe_Archanas_Kitchen.jpg, 6
Ingredients: green chillies,salt,ginger,amchur (dry mango powder),coriander (dhania) leaves,potato (aloo),chaat masala powder,green peas (matar),gram flour (besan),spinach leaves (palak),sunflower oil

Restaurant Style Hara Bhara Kebab Recipe - Vegetarian Green Patties, 1 Potato (Aloo) - boiled,1/4 cup Coriander (Dhania) Leaves - chopped,1 cup Green peas (Matar) - blanched,Salt - to taste,4 Green Chillies - (adjust),1 inch Ginger - grated,Chaat Masala Powder - as needed,1/2 teaspoon Amchur (Dry Mango Powder) - (adjust),2-1/2 tablespoon Gram flour (besan),Sunflower Oil - to shallow fry,2 cups Spinach Leaves (Palak), 50, Indian, To begin making the Restaurant Style Hara Bhara Kebab Recipe - Vegetarian Green Patties, first blanch the spinach in enough water and drain.In a blender, blend spinach, coriander leaves, green chillies, ginger, cooked peas and blend them to a smooth paste.Mash the boiled potatoes in a bowl  and add the green paste, salt, amchur powder, besan.
Mix well to combine.Divide them into equal parts and make the patties round and disc-shaped.
Wet your hands a bit to help shape the kebab with ease.Heat a griddle or Tawa, place the disc-shaped kabab cook them on medium heat on one side.Once the bottom of the kebab is golden brown in color, flip them and cook them the other side the same way.
Drizzle oil as needed to aid browning and avoid charring.Once done remove the Hara Bhara Kebab onto a plate.
Sprinkle chaat masala on them and serve hot.Serve these Restaurant Style Hara Bhara Kebab Recipe as an evening snack with pudina chutney and Masala Chai.
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Ingredients: cashew nuts,coconut,ghee,badam (almond),caster sugar,cardamom powder (elaichi),dates,instant oats (oatmeal)

Oats, Dates And Dry Fruits Ladoo Recipe, 1/4 cup Instant Oats (Oatmeal),1/4 cup Dessicated Coconut,1/4 cup Badam (Almond),1/4 cup Cashew nuts,1/2 teaspoon Cardamom Powder (Elaichi),1/2 cup Dates - deseeded and chopped,Caster Sugar - to taste (optional),Ghee, 45, Indian, To begin making Oats, Dates And Dry Fruits Ladoo Recipe, remove seeds from dates and chop them.Dry roast oats, cashewnuts and almonds, shredded coconut separately in a heavy bottomed pan.Coarsely grind dates, oats, cashewnuts and almonds separately.Heat a pan or kadai and add 1 tablespoon ghee.Now add grounded oats, cashewnuts, almonds, shredded coconut, green cardamom powder.
Mix well and cook for 2-3 minutes on slow flame.
Stir continuously.When the mixture starts to come together switch off the flame.Transfer the mixture into the large mouth bowl and add powdered sugar and some ghee (if required for binding).Mix well and allow this mixture to cool down.
Shape the mixture into small balls like ladoo.Serve Oats, Dates And Dry Fruits Ladoo Recipe as a dessert after your festive meal of Dal Makhani, Paneer Butter Masala, Palak Raita, Jeera Rice and Phulka.
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Ingredients: salt,bay leaf (tej patta),cardamom (elaichi) podsseeds,fennel seeds (saunf),saffron strands,milk,red chilli powder,curd,nutralite classic,dry red chillies,cinnamon stick (dalchini),dry ginger powder,turmeric powder,cloves (laung),mutton on the

Kashmiri Mutton Yakhni Recipe, 1 teaspoon Turmeric powder (Haldi),1-1/2 cups Curd (Dahi / Yogurt),1 teaspoon Dry ginger powder,2 Bay leaf (tej patta),Salt - to taste,2 teaspoons Fennel seeds (Saunf),2 teaspoons Red Chilli powder,2 tablespoons Nutralite Classic Spread,2 inch Cinnamon Stick (Dalchini),2 Dry Red Chillies,2 tablespoons Milk,3 Cloves (Laung),500 grams Mutton - on the bone,1 pinch Saffron strands,4 Cardamom (Elaichi) Pods/Seeds, 35, Kashmiri, To begin making the Kashmiri Mutton Yakhni Recipe wash and clean the mutton well.
Soak mutton in hot water for about 10 minutes and set aside.
Heat milk in a bowl in the microwave for about a minute, remove from the microwave, add the saffron strands and allow it to rest and dissolve to get the color and the flavours.In a pressure cooker, heat Nutralite Classic Spread on medium flame, once its hot, add the cardamom, cinnamon stick, bay leaf, dry red chillies and cloves.
Once they begin to sizzle, add the mutton, discarding the water and cook for a few minutes.
Next, to this add the whisked yogurt and mix well.
Add about 1/3 cup of water and give it a good mix.
Now add the red chilli powder, turmeric powder, dry ginger powder, salt to taste and the saffron strand along with the milk to the Kashmiri Mutton Yakhni.Close the pressure cooker and pressure cook the Kashmiri Mutton Yakhni for 3 whistles.
Turn off the flame and allow the pressure to release naturally.
Open the cooker, check the salt and other flavours and adjust to suit your taste.Transfer the Kashmiri Mutton Yakhni to a serving dish and serve hot.Serve this Kashmiri Style Mutton Yakhni Recipe along with Steamed Rice and some Kashmiri Style Haak T Thool Recipe - Greens Cooked With Eggs for a simple comforting Sunday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Kashmiri_Style_Yakhni_Mutton_Gravy_Recipe-4.jpg, 15
Ingredients: bananas,milk,applewithout,cardamom powder (elaichi),cinnamon powder (dalchini)

Banana Apple Mash Recipe, 1 Ripe Bananas - finely chopped,1/2 Apple - finely chopped without peel,1-1/2 cup Milk,1 pinch Cardamom Powder (Elaichi),Honey - to taste,1/2 pinch Cinnamon Powder (Dalchini), 15, Indian, To begin making Banana Apple Mash Recipe, clean and wash apple, peel off its skin.
Chop it finely.In a saucepan, put the apple pieces inside add a bit of water and bring it to boil.
Once the apple is cooked, take it off heat, take out apples into a bowl.Add banana, and mash very well with the back of the spoon until mushy.Mix the mashed banana and cooked apple well together and mash it until they are well combined.
Serve this Banana and Apple Mash to your baby/toddler from 6 months onwards.
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Ingredients: yellow bell pepper (capsicum),salt,red bell pepper (capsicum),ginger,pineapple,sesame (gingelly) oil,soy sauce,white vinegar,cloves garlic,black peppercorns ground,tomato ketchup,brown sugar (demerara sugar),pineapple juice,green bell pepper (capsicum),chicken breasts

Hawaiian Chicken Skewers Recipe, 1 Yellow Bell Pepper (Capsicum) - cubed,1/3 cup Soy sauce,1 cup Pineapple - cubed,Salt - as per your taste,1/3 cup Tomato Ketchup,2 cups Chicken breasts - cubed,1 Red Bell pepper (Capsicum) - cubed,1/4 cup Brown Sugar (Demerara Sugar),1 tablespoon Ginger - minced,3 tablespoons Whole Black Peppercorns - freshly ground,6 cloves Garlic - minced,1/3 cup White vinegar,1/4 cup Pineapple juice,1 tablespoon Sesame (Gingelly) Oil,1 Green Bell Pepper (Capsicum) - cubed, 175, Continental, To prepare Hawaiian Chicken Skewers Recipe, get ready with all the ingredients mentioned and start by coarsely grinding ginger and garlic in a Mixer and keep aside.In a bowl, combine tomato ketchup, soy sauce, rice vinegar, sugar, salt, pepper, olive oil, sesame oil, ginger garlic paste, and chicken.
Adjust spices to suit your taste.
Mix them well.
Place them in an airtight bowl.
Keep them aside for about 2 hours.Preheat the Oven to 350 degrees Fahrenheit/180 degrees Celsius.Combine cubed peppers and pineapple chunks in a bowl.
Add a tablespoon of olive oil, salt and pepper to the vegetables.
Mix them together.In a wood skewer, thread chicken pieces, peppers, and pineapple chunks according to your imagination level.
Soak the wood skewers in a cold water for about 20 minutes before usageArrange the wood skewers in a griller and cook them for about 15 minutes, turning sides for every 5 minutes.Brush the remaining oil on top of the chicken while cooking in an oven.
The chicken would leave water on the tray while cooking and this is expected.Once the chicken pieces are half cooked, change the oven to broil mode and broil the chicken for about 10 minutes, turning sides for every 3-4 minutes.Once the chicken is cooked, remove the skewer from the oven and cool down.
Do not overcook as the chicken might become hard and lose its juiciness.Serve Hawaiian chicken skewers recipe with with Crispy Whole Wheat Flatbread with Spinach Pesto & Roasted Vegetables on the sides and homemade mayonnaise and enjoy the start of a perfect Hawaiian island dinner at the comfort of your home., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/hawaiian-chicken-skewers-recipe.jpg, 15