anandhuvasudev/southindiandish huggingface dataset:
Ingredients: coriander (dhania) leaves,ginger,lentil sugar,cloves garlic,bay leaf,eggs boil,oil,onion,coriander powder,green chillies,garam masala powder

Coriander Egg Curry Recipe,  oil - as per use, 2 green chilies, 1 lentil sugar - small,4 eggs - boil, 2 cups green coriander - finely Cut, 1 onion - chopped, 1 bay leaf, 4 cloves garlic, 2 teaspoon coriander powder, 2 onions - thinly sliced, 2 long, 1 inch ginger, 1 teaspoon garam masala powder, 35, Indian, To make coriander egg vegetable, first boil the eggs.
Add water and eggs to a saucepan.
Boil for 10 minutes and then turn off the gas.
Cover the saucepan and keep it aside for 6 minutes.
After 6 minutes, peel it out and keep it aside.
To make the masala, put the given ingredients in the mixer, grind it and keep it aside.
Now heat oil in a pan.
After heating, add cinnamon, bay leaves and long leaves.
Cook for 10 seconds.
After 10 seconds, add chopped onions and cook till brown.
After being brown add coriander powder and cook for 1 minute.
After 1 minute, add ground spices, salt and mix it.
Add some water and cook for 5 minutes.
After 5 minutes add garam masala powder and mix.
Now cut the eggs from the middle and mix them in the gravy.
Turn off the gas and serve hot.
Serve coriander egg vegetables with tawa paratha and cucumber and chilli raita for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Coriander_Egg_Curry_Recipe.jpg, 11
Ingredients: tomato,salt,cloves garlic,raisins,virgin olive oil,french bread,parsley leaves dried,feta cheese,pepper,green zucchiniwith skin

Zucchini And Feta Cheese Bruschetta Recipe, 2 tablespoon Extra Virgin Olive Oil,1/2 teaspoon Parsley leaves - dried,1 Tomato - finely chopped,1/3 cup Raisins - finely chopped,Salt and Pepper - to taste,1/2 French bread - 1/4 inch thick sliced,1 clove Garlic - finely minced,1/4 cup Feta Cheese,1 Green zucchini - finely chopped with skin, 25, Italian Recipes, To begin making Zucchini Feta Cheese Bruschetta, in a medium bowl add all the ingredients given under "For Topping" list.Mix them well and refrigerate for half hour till chilled.Warm up your oven to toast the bread.Arrange the French bread on a baking sheet.
Brush them with some olive oil and place them in a hot oven for 5-6 minutes until just crisp and lightly toasted.When ready to serve the bruschetta, scoop up a spoonful of the topping and place it over the toasted French bread.Drizzle generously with olive oil and serve immediately.Serve Zucchini And Feta Cheese Bruschetta as a perfect bite sized appetizer that would be a wonderful addition to a party menu that includes Baked Stuffed Mushrooms and Stuffed Roasted Eggplant Rolls., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Divya_Shivaraman_/Zucchini_Feta_Bruschetta.jpg, 10
Ingredients: salt,water,dark soy sauce,garlic head,kabuli chana (white chickpeas),parsley leaves,lemon,tahini (sesame paste)

Hummus Flavoured With Garlic Recipe, 1 tablespoon Dark soy sauce,2 tablespoons Parsley leaves - fresh,Salt - to taste,2 tablespoons Lemon juice,1 Garlic - head,2 cups Kabuli Chana (White Chickpeas) - boiled,1 tablespoon Tahini - (sesame paste),2 tablespoons Water, 65, Mediterranean, To begin making the Hummus Flavoured With Garlic recipe, preheat oven to 215 C.
Remove the outside skin from the garlic head without separating the cloves.Slice off the top 1/2 inch.
Wrap in a small square of foil and roast until the garlic is very soft, about 40 minutes.Let the garlic cool down slightly.
Separate the cloves and peel.
Add the garlic, chickpeas, lemon juice, soy sauce, tahini and water in a food processor.
Add water as necessary to make a fairly firm dip.Grind it to a smooth paste, transfer to a small serving bowl, stir in parsley and season with salt.
It is now ready to be served.Serve Hummus Flavoured With Garlic along with Pita Bread and Baba Ganoush for your tea time break., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/garimasgautam-gmail.com/Garlicky_Hummus_.jpg, 8
Ingredients: tomato,salt,ginger,mustard seeds,panch phoran masala five spice mix,dates pitiless dates halves,sugar,cranberries

Bengali Style Tomato Khejur Er Chaatni (Tomato, Cranberry and Dates Chutney )Recipe, 1/2 cup Cranberries,Salt - to taste,1 inch Ginger - grated,1 teaspoon Mustard seeds,1/4 cup Sugar,1 teaspoon Panch Phoran Masala -  or Five Spice Mix,4 Tomatoes - chopped into small pieces,10 Dates - pitiless dates cut in halves, 25, Bengali Recipes, We begin making the Bengali Style Tomato Khejur Er Chaatni (Tomato, Cranberry and Dates Chutney ) Recipe by heating a small skillet, add oil and mustard seeds, and let it splutter for few seconds.Then add curry leaves and grated ginger, wait for few seconds and then add the chopped tomato.Sauté for few minutes till it becomes mushy and is soft, at this stage you can add the salt and sprinkle the sugar.Next add the chopped dates and cranberry along with the spice powder, sauté till it is incorporated.
Serve the Bengali Style Tomato, Cranberry, and Dates Chutney Recipe along with hot pulka or Lachaa Paratha to relish your dinner meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Bengali_Style_Tomato_Khejur_Er_Chaatni_Tomato_Cranberry_and_Dates_Chutney_Recipe.jpg, 8
Ingredients: salt,rice flour (jowar flour ragi flour can also be used),ghee,cloves garlic,coriander (dhania) leaves,onion,cumin seeds (jeera),methi leaves (fenugreek leaves),stalks spring onion greens,green chillies,sunflower oil

Sindhi Style Doda Recipe (Spring Onion Rice Flour Flat Bread Recipe), 2 sprig Coriander (Dhania) Leaves - finely chopped,2 Stalks Spring Onion Greens - chopped,Sunflower Oil - for cooking,Salt - to taste,1 teaspoon Cumin seeds (Jeera),2 Green Chillies - finely chopped,2 cloves Garlic - finely chopped,1 sprig Methi Leaves (Fenugreek Leaves) - finely chopped,1 tablespoon Ghee,1 Onion - roughly chopped,1 cup Rice flour - (Jowar Flour and Ragi Flour can also be used), 40, Sindhi, We begin making the Sindhi Style Doda Recipe (Spring Onion Rice Flour Flat Bread Recipe) by prepping all the ingredients ready and keeping it in a bowl.Slowly mix in all the ingredients with luke warm water to form a firm dough, but not very sticky.Rest the dough for about 15 minutes covered by a cloth.
Do not rest for more than this time, otherwise it might become sticky.
To prepare the flatbread, place a nonstick tawa/skillet on the heat.
Spread out a large piece of plastic, or parchment paper on your work surface.
Grease your palms with oil.
Pinch a big ball of dough place it in the center of the parchment or plastic.
Then gently flatten it out to form a hand-patted disc, similar to Thalipeeth.With your index finger, make a hole at the center of the flattened rotti.
This will later help to ensure that the roti is evenly cooked on the skillet.Lift the paper, along with the rotti on it and turning it over, place it on the skillet with the rotti down on the hot skillet.
Carefully supporting the rotti peel off the paper.
Drizzle a little bit of oil along the edges of the roti and in the centre, into the hole made on the roti and allow it to sizzle and crisp up.When it seems half cooked, flip the roti over with a spatula to cook the other side.
Cook well till you have brown patches on both sides.
Then, take the roti off the skillet, add a dollop of butter or ghee.Serve the Sindhi Style Doda Recipe (Spring Onion Rice Flour Flat Bread Recipe) with Kollu Chutney  to enjoy your breakfast in the morning times., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Sindhi_Style_Doda_Recipe_Spring_Onion_Rice_Flour_Flat_Bread_Recipe.jpg, 11
Ingredients: cashew nuts,pineapple,ghee,milk,saffron strands,raisins,sugar,edible camphor (pacha karpooram),cardamom powder (elaichi),sooji (semolina rava)

Pineapple Kesari Bhath Recipe - Sweet Semolina Pudding, 1/4 cup Ghee,Saffron strands - few,10 Raisins - as required,1/2 cup Milk - hot,1 cup Sooji (Semolina/ Rava) - fine,1/2 cup Pineapple - finely chopped,1 teaspoon Cardamom Powder (Elaichi),1 pinch Edible camphor (pacha karpooram),2 tablespoon Ghee - for tempering,1/2 cup Sugar,10 Cashew nuts - as required, 40, Karnataka, To begin making the Pineapple Kesari Bhath Recipe, soak the saffron in a tablespoon of hot milk and keep aside.Heat a tablespoon of ghee in a small skillet over medium heat.
Add the cashew nuts and allow it to roast until crisp and golden brown.
Add the raisins and saute until it puffs up and turn off the heat.
Keep this aside.In a saucepan, cook the pineapple on low heat until it softens and gets well cooked.
Once done turn off the heat and allow it to cool.
Keep this aside.In another saucepan; bring the remaining milk, 2 cups of water to a brisk boil.
Add the sugar, cardamom powder, saffron milk, camphor and turn the heat to low and keep it  simmering until we roast the rava (sooji).
In a heavy bottomed pan; heat 1/4 cup of ghee and add the semolina.
Roast the rava in the ghee on medium heat until you can smell a roasted aroma coming through and the rava becomes golden brown in colour.After the rava has roasted, gradually add the milk mixture into the rava.
Keep stirring continuously as you add the milk so no lumps form.
Be careful when you add the boiling water and milk mixture as the rava bubbles up suddenly.Keep stirring for at least 5 minutes until you notice the Kesari Bhath leaves the sides of the pan.Once done, stir in the roasted cashew nuts and raisins and mix well to combine.
Transfer the Kesari Bhath to a serving dish and serve warm or chilled.Serve the Pineapple Kesari Bhath along with Khara Bhath - Rava Upma for breakfast or any special occasion like wedding or a festival., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/Pineapple_Kesari_Bhath.jpg, 10
Ingredients: salt,mint leaves (pudina),bay leaf (tej patta),coriander (dhania) leaves,green peas (matar),red chilli powder,carrot,ginger garlic paste,onion,cinnamon stick (dalchini),coriander powder,couscous,cloves (laung),garam masala powder,sunflower oil

Masala Couscous Pulao Recipe, Coriander (Dhania) Leaves - few to garnish,1 inch Cinnamon Stick (Dalchini),Salt - to taste,1 teaspoon Red Chilli powder,400 grams Couscous,1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Garam masala powder,Mint Leaves (Pudina) - few,1/2 cup Green peas (Matar),1 tablespoon Ginger Garlic Paste,1 Bay leaf (tej patta),1/2 cup Carrots (Gajjar) - chopped,3 Cloves (Laung),Sunflower Oil - as required,1 Onion - thinly sliced, 45, Indian, To begin making the Masala Couscous Pulao recipe, firstly heat oil in a heavy bottomed pan.
Add cinnamon stick, cloves and bay leaf and saute for atleast 30 seconds.Add sliced onions and cook until they become soft and transparent.Add ginger garlic paste and saute for 2 minutes.
Add vegetables, red chili powder, coriander powder, garam masala powder, salt and saute for 5 minutes more.Add 4 cups of water and allow the mixture to boil.
One the water starts boiling, add mint leaves and couscous.Simmer the flame and cook until the water is completely absorbed If couscous is not yet cooked, add a cup of hot water.Garnish with chopped coriander and it is ready to be served.Serve Masala Couscous Pulao with Beetroot Raita, Lauki Raita or any other raita of your choice.
A roasted papad will add a crunch to this meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Masala_Couscous_Pulao.jpg, 15
Ingredients: tomato,basmati rice,cloves garlic,carrot,coriander (dhania) seeds,cumin seeds (jeera),green chillies,coriander (dhania),cardamom (elaichi) podsseeds,green beans (french beans),coconut,cauliflower (gobi) florets,ginger,bay leaves (tej patta),paneer,bread cubes (croutons),fennel seeds (saunf),green peas (matar),pearl onion (sambar onion),cinnamon stick (dalchini),potato (aloo),cloves (laung)

Karnataka Style Mixed Vegetable Pulao Recipe, 3 tablespoons Fresh coconut - grated,1 Tomato - finely chopped,100 grams Paneer (Homemade Cottage Cheese),10 Green beans (French Beans) - finely chopped,4 Pearl onions (Sambar Onions),1 cup Fried Bread Cubes (Croutons),3 Green Chillies,2 cups Basmati rice,1 cup Cauliflower (gobi) - florets,2 Cardamom (Elaichi) Pods/Seeds,2 Potatoes (Aloo) - boiled and diced,2 Bay leaves (tej patta),2 Carrots (Gajjar) - finely chopped,1/4 cup Green peas (Matar),1 Coriander (Dhania) Leaves - bunch,4 cloves Garlic,3 teaspoons Coriander (Dhania) Seeds,2 Cloves (Laung),1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera),1 inch Ginger,1 teaspoon Fennel seeds (Saunf), 60, Indian, To begin making Karnataka Style Mixed Vegetable Pulao Recipe, first get all the ingredients ready.Grind the ingredients mentioned in "For pulao masala" including fresh coconut, pearl onions, garlic, ginger, coriander seeds, cumin seeds, fennel seeds, coriander leaves, tomato, cinnamon stick, cloves, cardamom and green chillies to a fine paste using a mixer grinder.
You can a little warm water to make it into a smooth paste.Steam the vegetables using a steamer and keep aside.Cook Basmati rice in 3-1-/2 cups of water in a sauce pan, along with salt and bring it to a brisk boil.
Once it comes to a boil, turn the heat to low, cover the pan and cook the rice until all the water is absorbed.
Turn off the heat and allow the rice to cool and then fluff the rice up with a fork.Heat oil in a heavy bottomed pan, add the bay leaf and the ground paste.
Saute the pulao masala till it turns brown and fragrant.
Add the cooked rice, paneer, bread croutons and vegetables to this masala and mix well.Check the salt and adjust to suit your taste and serve.Serve the Karnataka Style Mixed Vegetable Pulao Recipe along with a bowl of Tomato Onion Raita for lunch or dinner or even pack it into your lunch box., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Anitha_Balaji/Aromatic_Vegetable_Pulao.jpg, 22
Ingredients: turmeric powder,potato,salt curry leaves,coconut,cloves garlic,red chilli flax,onion,coconut oil

 Baked Chinese Potato Recipe,  Coconut oil - as per use, 1 teaspoon red chilli flax,250 g potato - cut straight and thick, turmeric powder - a pinch, 2 tablespoons coconut - cut into pieces, salt - 1 sprig curry leaves, 3 cloves garlic - finely chopped, as per taste , 10 small onions - cut it straight and thin, 30, Kerala Recipes, To make Baked Chinese Potato Recipe, first wash the potato and cut it straight and thick.
Preheat the oven to 150 degrees Celsius.
Till then add turmeric powder, onion, garlic, red chilli flax, salt, curry leaves, coconut in a pressure cooker and turn off the cooker.
Close after coming to 1 city.
Let the pressure drain automatically.
Now grease a baking tray.
Spread the potato mixture in it.
Pour some coconut oil on top.
Cook for 8 to 10 minutes.
Serve hot and hot.
Serve the Baked Chinese Potato Recipe with Punchmel Dal and Cumin Rice for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Donna_George/Baked_Chinese_Potato_Baked_Koorka_Mezhukuperatti.jpg, 8
Ingredients: salt,jackfruit seeds (kathal),kashmiri red chilli powder,coconut,cloves garlic,pearl onion (sambar onion),curry leaves,black pepper powder,sunflower oil

Kerala Style Chakkakuru Mezhukkupuratti Recipe-Jackfruit Seed Poriyal, 8 Pearl onions (Sambar Onions) - sliced,Sunflower Oil - as required,1/4 teaspoon Black pepper powder,Salt - to taste,4 cloves Garlic - chopped finely,1/2 cup Fresh coconut - grated,1/2 teaspoon Kashmiri Red Chilli Powder,1 cup Jackfruit Seeds (Kathal) - cleaned and sliced,1 sprig Curry leaves, 55, Kerala Recipes, To begin making the Kerala Style Chakkakuru Mezhukkupuratti  Recipe we will first boil the jackfruit seeds.
In a pressure cooker, add the jackfruit seeds, water and pressure cook for about 3 whistles.
Turn off the flame, and allow the pressure to release naturally.Drain the water and peel of  the skin of the jack fruit skin carefully.
Now slice them into thin slivers.Heat a kadai on medium flame, add mustard seeds and curry leaves, let them splutter.
Next, add in the onions and add the red chilli powder and black pepper powder.Finally add in the jackfruit seeds and saute them till it is coated well.
At the end add grated coconut and give the Chakkakuru Mezhukkupuratti  a stir.Serve the Kerala Style Chakkakuru Mezhukkupuratti  Recipe along with Kerala Style Kanji Payar Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Kerala_Style_Chakkakaru_Mezhakkupurrakatti_Recipe_Jackfruit_Seed_Stir_Fry_Recipe_.jpg, 9
Ingredients: cardamom (elaichi) podsseeds,pistachios,milk,apple,sugar,instant oats (oatmeal)

Oats Apple Phirni Recipe, 2 teaspoons Pistachios,2 Cardamom (Elaichi) Pods/Seeds,3 teaspoons Sugar,2 cups Milk,1/2 cup Instant Oats (Oatmeal),2 Apple, 15, North Indian Recipes, To begin making the Oats Apple Phirni recipe, take oats in a blender and powder it coarsely.
Keep it aside.Next, wash the apples, remove seeds and grate it.Boil milk in a sauce pan.
Once it starts boiling, simmer the flame, add coarsley powdered oats and sugar.Cook stirring continuously until it becomes thick like porridge.
Switch off, add grated apples and crushed cardamom.Stir and mix together.
Allow it to cool, transfer into small earthen pots and garnish with pistachios.Refrigerate for an hour and serve chilled.
Serve Oats Apple Phirni as a dessert after a simple lunch meal of Gujarati Kadhi, Aloo Bhindi Sabzi and Methi Thepla for a Sunday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/OATS_APPLE_PHIRNI_1600.jpg, 6
Ingredients: jaggery,black peppercorns,water,coffee decoction,dry ginger powder piece dry ginger

Jaggery Coffee Without Milk Recipe, 1/4 cup Coffee Decoction,2 teaspoons Dry ginger powder - or 1 piece dry ginger,1-1/2 tablespoons Jaggery - powdered,5 Whole Black Peppercorns,2-1/2 cups Water, 12, South Indian Recipes, To begin making Jaggery Coffee Without Milk, pour water into the saucepan and bring it to a boil.Roughly pound the dry ginger and black pepper corns using a mortar and pestle, add it to the boiling water.Add jaggery and simmer for 5 minutes, until the jaggery it dissolved.Add the coffee decoction, boil for 2 more minutes and switch off the heat.Serve the Jaggery Coffee Without Milk for evening tea time along with some snacks like Cheese Crackers and Baked Banana Chips.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Jaggery_Coffee_Without_Milk.jpg, 5
Ingredients: salt,date syrup,pistachios,cauliflower (gobi),dried figs,strawberries,vanilla,cocoa powder,coconut milk,walnuts,cinnamon powder (dalchini)

Grain Free Chocolate Porridge Recipe, Salt - as required,1 tablespoon Coconut milk - for garnishing,1 tablespoon Date syrup,1 Dried Figs - chopped,1 teaspoon Vanilla Extract,1 tablespoon Pistachios - sliced,3 Strawberries - sliced,1-1/2 cups Cauliflower (gobi) - cut into florets,3 teaspoons Cocoa Powder,1 tablespoon Walnuts - chopped,1 cup Coconut milk,1/4 teaspoon Cinnamon Powder (Dalchini), 25, Indian, To begin making the Grain Free Chocolate Porridge recipe, add 1 cup of coconut milk and cauliflower florets to simmer in a saucepan.
Cook them for 10 minutes or until they become tender.Using an immersion blender, blitz the cauliflower to a grainy consistency.
Alternatively, you can even cool it completely and use the regular blender.Empty the contents into a mixing bowl and add in the cocoa powder, date syrup, salt, cinnamon and mix everything until it is combined well.Once done, serve it in a bowl and top it with fruit and nuts and the reserved coconut milk on top.Serve Grain Free Chocolate Porridge in the morning to start your day in a healthy and delicious way., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Grain_free_Chocolate_porridge_bowl.jpg, 11
Ingredients: baking powder,salt,makki ka atta (yellow corn meal flour),eggs,milk,sweet corn ground,sugar,green zucchini,flour (maida)

Corn Meal and Zucchini Muffin Recipe, 1 cup All Purpose Flour (Maida),1 cup Sweet corn - ground,1 tablespoon Sugar,1 teaspoon Baking powder,Salt - a pinch,1 Whole Egg,1/2 cup Milk,1 cup Makki Ka Atta (Yellow Corn Meal Flour),1 cup Green zucchini, 35, Continental, To begin making the Corn Meal and Zucchini Muffin Recipe, preheat the oven to 180 degree Celsius to 10 minutes.Mix all the dry ingredients (Maida, corn meal, sugar, baking powder and salt) into a bowl and mix it thoroughly.Add all the wet ingredients like the egg, milk, sweet corn, and combine well.
 Grease a cupcake tray and add the batter into the moulds.Bake it in the oven for at least 30 minutes till you can see a nice golden brown on the surface of the cupcake.Serve these Cornmeal and Zucchini Muffin Recipe along with a cup of Tea or Cold coffee to enjoy your evening snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Corn_Meal_and_Zucchini_Muffin_Recipe.jpg, 9
Ingredients: tomato,salt,wheat flour,cumin powder (jeera),green chillies,coriander (dhania) leaves,mixed herbs (dried),milk,virgin olive oil,ginger garlic paste,parsley leaves,onion,cheddar cheese,lemon,spinach leaves (palak),green chilli paste,dried oregano

Fusion Spinach Parathas With Onion Tomato Salsa Recipe, 1/2 teaspoon Cumin powder (Jeera),2 Green Chillies,2 tablespoon Parsley leaves - chopped finely,1 Tomato,1-1/2 cup Whole Wheat Flour,Salt - to taste,1 teaspoon Lemon juice,1/2 teaspoon Dried oregano,1/2 cup Extra Virgin Olive Oil - (more if required),Coriander (Dhania) Leaves - Few sprigs,1/2 teaspoon Green Chilli Paste,1/2 teaspoon Ginger Garlic Paste,1/2 cup Milk,1-1/2 teaspoon Salt,2 teaspoon Mixed Herbs (Dried),1/2 cup Cheddar cheese - shredded,1 Onion,2 cups Spinach Leaves (Palak) - pureed, 50, North Indian Recipes, To begin with Fusion Spinach Parathas With Onion Tomato Salsa, firstly mix ginger garlic paste, green chili paste, salt, dried oregano, mixed herbs, cumin powder, chopped parsley and spinach puree into the wheat flour.Knead the flour into a soft dough adding milk as per needed.
Smear the dough with olive oil and cover it with a cling wrap.
Keep aside for 20 minutes.Take the dough and divide into equal 10 portions.
Roll out each portion like a chapati and shallow fry in a pan with olive oil until well cooked.Sprinkle shredded cheddar cheese on top.The next step is to make the salsa.
Chop onion, tomato, green chili and coriander leaves very finely.Mix all the above chopped veggies.
Then add salt, lemon juice and cumin powder to it.
Mix it properly and your salsa is ready.Serve Fusion Spinach Parathas With Onion Tomato Salsa with Lauki Raita or any other raita of your choice on the side.
Instead of Onion Tomato Salsa, you can also have it with Dhaniya Pudina Chutney.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Salma_Godil/Fusion_Spinach_Parathas_With_OnionTomato_Salsa.jpg, 17
Ingredients: salt,potatoes boil,mozzarella cheese,red chilli flakes,coriander,onion,sweet corn boil,lemon,oregano,butter

 Cheesy Potatoes Recipe, 4 Potatoes - boil, 1 onion - finely chopped, 1/2 cup mozzarella cheese, coriander - little, red chilli flakes - use, salt - as per taste, 2 teaspoons of lemon Juice, 1 cup sweet corn - boil, 2 teaspoons butter, oregano - use, 50, Indian, To make Cheese Potato Recipe, first boil the potatoes.
Pour the potatoes in a pressure cooker with water as per use and cook till 3 years come.
Let the pressure drain automatically.
Peel the potatoes and peel them.
Cut it round and keep it aside.
Now heat the butter in a pan.
Add onions and cook till they become soft.
After it becomes soft, add corn, salt and mix it.
Now add oregano, red chilli flax and mix it.
Now add lemon juice to it, mix and turn off the gas.
Now heat a pan and apply oil to it.
Place potato slices and cook till golden brown from both the sides.
Sprinkle salt and turn off the gas.
Now take a slice of potato, add corn mixture on top and add mozzarella cheese on top.
If your potatoes are cold, then you can also put these potatoes in the microwave for 30 seconds.
Garnish with green coriander and serve.
Serve the Cheese Potato recipe with a cup of masala tea or filter coffee for the evening breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Neha_paliwal/Cheese_Potato.jpg, 10