anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,rice,chicken thigh,milk,virgin olive oil,soy sauce,mixed vegetables (green bell pepper red bell pepper are used here),onion,cheddar cheese,black pepper powder,tomato pasta sauce,eggs,red chilli sauce

Omurice Recipe - Japanese Omelette Rice, Salt - to taste,1/2 cup Mixed vegetables - chopped (green bell pepper and red bell pepper are used here),1 Chicken thigh - cleaned and cut to bite size,1 teaspoon Milk,1 Onion - chopped,1 teaspoon Soy sauce,Black pepper powder - to taste,3 teaspoon Cheddar cheese - shredded,Roasted tomato pasta sauce - as needed,1 teaspoon Extra Virgin Olive Oil,1 cup Cooked rice,1 tablespoon Red Chilli sauce,2 Whole Eggs, 30, Japanese, To prepare Omelette recipe (Japanese Omelette Rice), get prep with all the ingredients first.
Get done with chopping of onions, other veggies and cutting the chicken breast to bite-size.Heat the olive oil in a shallow fry pan and add the onions.
Saute till it is soft and translucent.Now add the chicken pieces to it and cook until it turns white and appears cooked.
(cook well until done)Now add the mixed chopped vegetables and season with salt, pepper powder and the chicken seasoning.Next add the cooked rice and mix well till combined.
If using leftover rice, remember to break the rice lightly with fingers, to facilitate mixing with other ingredients.Next add the soya sauce, chilli sauce and mix well and set it aside.Now whisk the eggs and milk in a bowl.Heat oil over a medium heat and coat the surface of the pan with a few drops of oil (not required when using a good non stick pan).
Pour the egg mixture and spread it well with ladle.Once it starts getting cooked, after about 30 seconds on medium flame, sprinkle the shredded cheese and fried rice over the egg omlette Fold the egg with spatula from the sides and transfer it to a plate by bringing it to the edge of the pan.
You can also cook the omelette on both sides and them go with putting cheese and rice, if you prefer.Garnish Omulette recipe (Japanese Omelette Rice) with celery leaves and ketchup along with more shredded cheese and serve with Mixed Fruit and Vegetable Juice recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/23-june/Omurice_Recipe_Japanese_Omelette_Rice-7151.jpg, 13
Ingredients: eggs,classic mayonnaise (with eggs),sriracha sauce,black pepper powder

Sriracha Spiced Deviled Eggs Recipe, 2 tablespoons Sriracha sauce,2 tablespoons Classic Mayonnaise (With Egg),1/4 teaspoon Black pepper powder,6 Whole Eggs - hard boiled, 25, Japanese, To begin making the Sriracha Spiced Deviled Eggs, first boil the eggs.
To hard boil eggs, place eggs in a pot and fill it with water.
Bring it to a boil.
Once the water starts boiling, turn off the heat and cover the pot.
Let this sit for 12 minutes, after which you can cool the eggs under running water and remove the shells.Once the eggs have cooled, slice each egg in half lengthwise and scoop out the yolk.In a mixing bowl, combine together the egg yolks, sriracha, mayonnaise and pepper powder till well combined and no lumps remain.Scoop a teaspoon of the mixture into the cavity of each egg whiteshell.
Alternatively, you can also use an icing tip and a piping bag to pipe the mixture into the egg and make it look prettier.
Refrigerate the Sriracha Spiced Deviled Eggs for a couple of hours and serve.
Serve the Sriracha Spiced Deviled Eggs as a perfect party appetizer, along with your favorite Mexican Salsa.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Richa_Gupta/Sriracha_Deviled_Eggs.jpg, 4
Ingredients: baking powder,salt,eggs,date syrup,milk,virgin olive oil,water,baking soda,strawberries,muesli,vanilla,wheat berries wheat,instant oats (oatmeal)

Strawberry Bundt Cake with Muesli and Oats Recipe, 3/4 cup Wheat Berries/ Whole Wheat,1/2 teaspoon Baking powder,1/4 cup Milk,1/4 teaspoon Salt,1 teaspoon Vanilla Extract,2 tablespoon Date syrup - or honey,1 cup Muesli,1 Whole Egg,1/4 cup Water,1/2 teaspoon Baking soda,1/2 cup Instant Oats (Oatmeal),3/4 cup Strawberries - diced,1/4 cup Extra Virgin Olive Oil, 65, Continental, We begin making the Strawberry Bundt Cake with Muesli and Oats Recipe by pre heating the oven to 180 degree Celsius for 10 minutes.Mix the dry ingredients like the wheat flour, muesli, oats, baking powder, and baking soda and cinnamon powder into a mixing bowl.Slowly add in the olive oil and mix it well.
Add in the vanilla extract and egg into it and whisk it.Then you can add in the rest of the ingredients like water, milk, date syrup and strawberries.
Whisk well till it becomes a slightly flowing thick batter.Then grease your bundt tray with oil and sprinkle some flour.
Pour the batter carefully into the mould and spread it evenly.Once done bake it in the oven for about 45 minutes.
To check if the cake is done you can pierce your knife and see if it comes out cleanly.Take it out and allow it to cool and then turnover.
Serve the Strawberry Bundt Cake with Muesli and Oats Recipe as an afternoon Tea Time Cake along with a hot cup of Tea., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Strawberry_Bundt_Cake_with_Muesli_and_Oats_Recipe_.jpg, 13
Ingredients: salt,coriander (dhania) leaves,mustard seeds,asafoetida (hing),water,cloves garlic,curry leaves,dry red chilli,coriander (dhania) seeds,dry red chillies,cumin seeds (jeera),black pepper powder,beetroot,sunflower oil

Beetroot Garlic Lemon Rasam Recipe, Salt - as required,1 Dry Red Chilli,4 Dry Red Chillies,1 tablespoon Coriander (Dhania) Seeds,2 tablespoons Coriander (Dhania) Leaves - finely chopped,Curry leaves - Few,1 teaspoon Cumin seeds (Jeera),Asafoetida (hing) - A pinch,1 teaspoon Mustard seeds,1 tablespoon Coriander (Dhania) Leaves - finely chopped (for garnish),4 cloves Garlic - with peel,1 Beetroot - washed,2 cloves Garlic - crushed,1 teaspoon Sunflower Oil,Salt - A pinch,3 cups Water,1 teaspoon Black pepper powder,1 tablespoon Coriander (Dhania) Leaves - chopped, 30, South Indian Recipes, To begin making the Beetroot Rasam Recipe, first we need to cook the beetroot..Add the beetroot pieces along with 1/4 cup of water , in a pressure cooker.
Place the cooker on the heat and allow it to cook for two whistles.
Then turn the heat off and allow the pressure to release naturally.Combine the black pepper, cumin seeds, coriander seeds, red chilies, garlic pods, coriander, curry leaves into a blender and blend into a coarse mixture.Transfer it to a heavy bottomed pot or saucepan.
Add the beetroot along with the water it was cooked in and bring it to a brisk boil.This may take around 10 to 12 minutes till it turns frothy on the sides.
Turn off the heat.Place a tadka pan on the heat, melt some ghee in it.
Then, add the mustard seeds, cumin seeds, pinch of asafoetida, red chilli,  crushed garlic and a  few curry leaves.
Allow  the curry leaves and the seeds to splutter.
Turn off the heat.Transfer the tempering over the prepared Beetroot Garlic Lemon Rasam Recipe, garnish with coriander and squeeze some lemon juice.Serve this Beetroot Garlic Lemon Rasam with hot Steamed Rice and Pudalangai Poriyal Recipe (Snake Gourd Poriyal) for a comforting home meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Padma_Veeranki/Beetroot_Garlic_Lemon_Rasam.jpg, 14
Ingredients: tomato,salt,yellow moong dal (split),ginger,mustard seeds,idli rice,red chilli powder,cloves garlic,curry leaves,onion,methi seeds (fenugreek seeds),turmeric powder,coriander powder,coconut oil,green chillies,boiled eggs,garam masala powder

Egg Roast Masala Dosa Recipe - With Moong Dal Dosa Batter, 1/2 teaspoon Turmeric powder (Haldi),6 Boiled egg,1/2 teaspoon Mustard seeds,2 sprig Curry leaves,Salt - to taste,1 inch Ginger - finely chopped,1 teaspoon Garam masala powder,1 teaspoon Red Chilli powder,2 Green Chillies - slit,6 cloves Garlic - finely chopped,2 teaspoon Coriander Powder (Dhania),6 Tomatoes - finely chopped,1/2 teaspoon Methi Seeds (Fenugreek Seeds),1 teaspoon Methi Seeds (Fenugreek Seeds),1 cup Idli Rice,2 Onions - thinly sliced,1 cup Yellow Moong Dal (Split),3 tablespoons Coconut Oil, 30, South Indian Recipes, To begin making Egg Roast Masala Dosa - With Moong Dal Dosa Batter is first make the Moong Dal dosa batter.
For this soak the dal and methi seeds together  in water along and the rice in another bowl for at least three hours.Once soaked grind to a smooth thick batter.
Add salt to it and let it ferment for 8 hours.
The day you are ready to make the dosa, we will make the egg roast masala for the stuffing.For the egg roast masala, first boil eggs in sufficient water.
Follow Boiled Eggs Recipe.
Once boiled, slice the eggs, sprinkle some red chilli powder and salt over the eggs and keep aside.Next make the Egg Roast MasalaHeat oil in a pan over medium heat.
 Once the oil is hot add mustard seeds, methi seeds, curry leaves and allow it to crackle.Once they crackle, add the chillies, ginger, garlic and onions and saute until onions soften and turn golden brown.Once the onions are soft add the tomatoes, garam masala, chilli powder, turmeric powder and coriander powder.
Saute well and cook on medium flame till you get a nice mushy masala.
Check the salt and spices and adjust according to taste.Once done, turn the heat off and keep the masala aside.
To make Egg Roast Masala Dosa - With Moong Dal Dosa BatterSpread Moong Dal Dosa batter on a preheated dosa pan.
Drizzle ghee and cook dosa for a minute until golden brown and crisp.Flip on the other side for a few seconds and flip back again.
Once the dosa turns a golden brown spread egg roast masala and place sliced eggs on one half of the dosa.
Fold the other half of the dosa over.Serve Egg Roast Masala Dosa - With Moong Dal Dosa Batter with Coconut Chutney and Bellada Coffee for a delicious weekend breakfast., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Egg_Roast_Masala_Dosa_Recipe_Video_Using_Moong_Dal_Dosa_Batter_7_1600.jpg, 17
Ingredients: baking powder,salt,nutmeg powder,baking soda,dry ginger powder,sugar,vanilla,flour (maida) (or cake flour),cocoa powder,eggs,beetroot,cinnamon powder (dalchini)

Spiced Chocolate And Beetroot Tea Cake Recipe, 1/4 teaspoon Dry ginger powder,3/4 cup Sugar,1/3 teaspoon Nutmeg powder,1/2 teaspoon Baking powder,1/4 teaspoon Salt,1-1/2 tablespoons Cocoa Powder,1 teaspoon Vanilla Extract,1/2 cup Beetroot - grated,3 Whole Eggs,1 cup All Purpose Flour (Maida) - (Or cake flour),1/2 teaspoon Baking soda,1/2 teaspoon Cinnamon Powder (Dalchini), 45, Continental, To begin making Spiced Chocolate And Beetroot Tea Cake Recipe, Preheat oven to 375 degree F.In a medium bowl, whisk together all-purpose flour or cake flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt, cocoa powder until combined.In another large bowl, whisk together eggs and sugar for about a minute or until well combined.Once done add in the vanilla extract and grated beetroot to the egg and sugar mixture and stir to combine.Fold in the prepared flour mixture with a spatula to the wet ingredients and mix to combine well.Line up parchment paper in a 8x10 baking tray and spray the bottom of the pan using cooking spray.Spread the batter evenly into the prepared pan and bake for 30 to 35 minutes or until the toothpick comes out clear when pricked in the middle of the cake.Transfer the cake to the cooling rack to cool down to room temperature.
Once cooled slice to required slices and serve.Serve Spiced Chocolate And Beetroot Tea Cake Recipe during evenings with a Maple Roasted Cinnamon Spiced Latte Recipe or steaming cup of hot Punjabi Style Espresso Coffee Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/divya_shivaraman/Spiced_Chocolate_and_Beetroot_Tea_Cake.jpg, 12
Ingredients: salt,cumin powder (jeera),green chilli,amchur (dry mango powder),wheat tawa paratha,coriander (dhania) leaves,red chilli powder,curd,onion,lahsun ki chutney (red garlic chutney),mint leaves (pudina),chicken breasts,turmeric powder,garam masala powder

Hariyali Chicken Tikka Wrap Recipe, 1 Onion - sliced,1 cup Coriander (Dhania) Leaves,1/2 teaspoon Turmeric powder (Haldi),1 Green Chilli,1 teaspoon Cumin powder (Jeera),1 cup Mint Leaves (Pudina),2 teaspoon Garam masala powder,2 tablespoon Lahsun Ki Chutney (Red Garlic Chutney),Salt - to taste,1 teaspoon Red Chilli powder,2 Whole Wheat Tawa Paratha,1/4 cup Curd (Dahi / Yogurt),1 teaspoon Amchur (Dry Mango Powder),300 grams Chicken breasts - cut into small pieces, 125, North Indian Recipes, To begin making the Hariyali Chicken Tikka Recipe, thoroughly wash and clean the chicken.
Then cut them into 1 inch cubes and set aside.
For the Hariyali Tikka MarinadeIn a mixer-jar combine coriander leaves, mint leaves, green chilli and grind to a smooth paste.Transfer the marinade to a mixing bowl, and add the curd along with red chilli powder, turmeric powder, garam masala powder,  amchur powder, salt and cumin powder.
Mix well and add the chicken pieces to it.
Set aside for about 1 hour.Heat a grill pan on medium heat, drizzle some oil, place  the marinated chicken pieces and grill evenly on either side till you gets nicely roasted .
The chicken will take about 10 minutes to cook.To assemble the wrap, we need to keep our Tawa Paratha ready.
 Alternatively you can also make a healthier version of the paratha by making the Ragi Tawa Paratha or choose a spiced up option like Pudina Tawa Paratha RecipeLearn how to make Lahsun ki Chutney , that is required to be spread on the wrap.
Place the tawa paratha on a rolling pin, spread lahsun ki chutney first and arrange Pickled Onions, place the chicken pieces to one side of the paratha .
Start rolling them tightly and wrap it using a foil and serve.Serve the Hariyali Chicken Tikka Wrap along with a snack along with glass of Mulled Apple Juice Recipe or a Chickoo Banana Date Smoothie Recipe by the side.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/10-oct/Hariyali_Chicken_Tikka_Wrap_Recipe-9400.jpg, 14
Ingredients: tomato,salt,ginger,sambar powder,coriander (dhania) leaves,brinjal (baingan eggsplant),red chilli powder,cloves garlic,onion,prawns un,tamarind,turmeric powder,green chillies,sunflower oil

Brinjal Prawns Masala Curry Recipe - Baingan Prawn Masala, 1/4 cup Coriander (Dhania) Leaves,Sunflower Oil,1 tablespoon Sambar Powder,Salt - to taste,12 Prawns - unpeeled,2 Green Chillies - optional,4 cloves Garlic - finely chopped,1 teaspoon Red Chilli powder,20 grams Tamarind - soaked in water,1 Onion - roughly chopped,2 inch Ginger - finely chopped,1 Brinjal (Baingan / Eggplant) - cut into cubes,1/2 cup Homemade tomato puree,1 teaspoon Turmeric powder (Haldi), 40, Indian, To begin making the Brinjal Prawns Masala Curry Recipe , first prepare the tamarind extract for the curry.
Soak a lemon sized tamarind in 1/4 cup of hot water and keep aside for 15-20 minutes.Later, squeeze this soaked tamarind pulp and get the extract into a separate bowl.
You can add a little extra water and extract more tamarind extract.Now grind the onion, ginger, garlic, chillies, and coriander leaves together in a mixer grinder for the Brinjal Prawns Masala Curry Recipe.
Do not add water while grinding.
Keep the paste aside.Heat oil in a heavy bottom pan and add the ground paste in it.
Saute for 2-3 minutes on medium flame.After 2 to 3 minutes, add turmeric powder, red chili powder and sambar powder.
Mix it well and let it cook for about a minute.
This will help the raw smell go away from the onions.After a minute, add the brinjal  and pinch of salt.
Cover and cook on low flame until the brinjal is well roasted.Once the eggplants are cooked, add prawns, tomato puree, tamarind water and salt to taste.Cover the pan with the lid and let it cook for 3-4 minutes as prawns don’t take much time to cook.Once the prawns are cooked, check the salt and spices and adjust to suit your taste.
Once done, turn off the heat and transfer the Brinjal Prawns Masala Curry Recipe to a serving bowl.Serve Brinjal Prawns Masala Curry Recipe along with Steamed Rice for a weekday lunch.
You can also serve Kachumber Salad and Beetroot Raita to complete the meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/food-wittymushroom.com/Prawns_Eggplant_Curry.jpg, 14
Ingredients: basmati rice,cloves garlic,carrot,black peppercorns,onion,turmeric powder,green chillies,sunflower oil,salt,black cardamom (badi elaichi),cardamom (elaichi) podsseeds,green beans (french beans),mint leaves (pudina),red chilli powder,curd,cauliflower (gobi) florets,ginger,bay leaves (tej patta),green peas (matar),coriander (dhania) leaves,cinnamon stick (dalchini),coriander powder,potato (aloo),cloves (laung)

Awadhi Style Taheri Recipe - Vegetable Rice Pulao Recipe, Sunflower Oil - for cooking,1 Bay leaves (tej patta),2 Onions - sliced and fried until brown,1 cup Cauliflower (gobi) - small florets,2 Green Chillies - slit,1 Onion - finely chopped,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 Carrot (Gajjar) - cubed,1/4 cup Curd (Dahi / Yogurt),1 Potatoes (Aloo) - cubed,Salt - to taste,2 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Turmeric powder (Haldi),1 inch Ginger - finely chopped,4 cloves Garlic - finely chopped,2 sprig Mint Leaves (Pudina),2 sprig Coriander (Dhania) Leaves,1 Black cardamom (Badi Elaichi),3 Cloves (Laung),1 Cinnamon Stick (Dalchini),7 Whole Black Peppercorns - crushed,1 1/2 cup Basmati rice,1/2 cup Green peas (Matar),8 Green beans (French Beans) - chopped 2 inch lengthwise, 50, Awadhi, To begin making the Awadhi Style Taheri Recipe (Vegetable Rice Pulao Recipe), firstly heat a pressure cooker, keep it in medium heat, add oil and toast all the whole spices including bay leaf, black cardamom, whole black peppercorns, cardamom, cloves, cinnamon stick till the aroma comes out.Next add in the onions, ginger, garlic and chilies and saute till it is golden brown and translucent.Add in potatoes, carrot, green beans, cauliflower, green beans, onions and sauté for 5 more minutes.
Once done add all the spice powders including red chilli powder, turmeric powder, coriander powder and salt.
You can also add curd and give it a stir.At this point, you can transfer the soaked rice into the pressure cooker and mix it thoroughly, add  2-1/2 cups water and check for salt.Close the pressure cooker and cook for 3 whistles, once done release the pressure naturally.
You can sprinkle some sliced onions that are browned on top.Serve the Awadhi Style Tahari Recipe (Vegetable Rice Pulao Recipe) along with Cucumber Raita for a delicious lunch meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Awadhi_Style_Tahari_Recipe_Vegetable_Rice_Pulao_Recipe_.jpg, 24
Ingredients: baking powder,buttermilk,heavy whipping cream,baking soda,vivatta maida,sugar,lemon,vanilla,oreo biscuits ground,butter (at ),caster sugar,cocoa powder,eggs,beetroot,butter

Beetroot Cupcakes Recipe With Oreo Frosting, 170 grams Butter - (at room temperature),1 Lemon - juiced,1 teaspoon Baking powder,8 teaspoons Butter,3/4 cup Caster Sugar,180 ml Buttermilk,1 cup Sugar,1 teaspoon Vanilla Extract,3/4 cup Beetroot - grated,3 Whole Eggs,200 grams Vivatta Maida,1-1/2 teaspoon Vanilla Extract,1/2 teaspoon Baking soda,6 tablespoons Oreo biscuits - finely ground,2 tablespoons Cocoa Powder,1 teaspoon Heavy whipping cream, 50, Continental, To begin making Beetroot Cupcakes Recipe With Oreo Frosting, preheat Oven at 180 Degree Celsius.Puree Beetroot, buttermilk, lime juice and vanilla essence till smooth.Sift flour, cocoa, baking powder and baking soda in a bowl.In another big bowl, take Butter Kept at room temperature.
Beat it till smooth.Add 1 egg at a time and continue beating, scrapping the sides in between.Add sugar and beat again till everything is well assembled and smooth.Alternate adding flour mixture and pureed beetroot to butter mixture.
Beginning and ending with dry ingredient.
Beat for 8-10 seconds after each addition.
Scrape the bowl in between.Once the batter is well mixed, pour them in the cup cake liners kept in muffin tray or silicon cup cake liners and bake for about 20 minutes or until toothpick comes out clean once inserted in the center of each cup cake.Once baked, keep them for cooling and proceed with next step.For Frosting :Mix sugar and softened butter on low speed , till well blended.
Increase the speed to medium and beat for about 2-3 minutes.Add vanilla essence and whipping cream 1 teaspoon at a time as needed.
Continue beating.Once you get nice and smooth buttercream frosting, add oreo cookies powder and mix using spoon.Pour this cream in the piping bag and decorate your cup cakes.Serve Beetroot Cupcakes Recipe With Oreo Frosting along with canapes like Beetroot Dip Recipe Served With Crackers, and Chatpata Potato Canapes Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/poojanadkarni/Beetroot_Cup_Cakes_With_Oreo_Frosting.jpg, 15
Ingredients: black salt,sev,coriander (dhania) leaves,chaat masala powder,sweet chutney (date tamarind),curd,idli mini,lemon,onion,idli dosa podi (milagai powder),green chutney (coriander mint),sunflower oil

Idly chat recipe, 1/4 cup Green Chutney (Coriander & Mint),1 Lemon - juiced,1/4 cup Coriander (Dhania) Leaves - finely chopped,1 Onion - finely chopped,1 tablespoon Idli Dosa Podi (Milagai Powder),1/2 cup Curd (Dahi / Yogurt),1 tablespoon Sunflower Oil,1/2 teaspoon Black Salt (Kala Namak),20 Idli - mini,1/2 cup Sev,1/4 cup Sweet Chutney (Date & Tamarind),1 teaspoon Chaat Masala Powder, 30, Fusion, To begin making the Idli Chaat Recipe, rub a little chutney powder on both sides of the mini idlis and keep them aside.
Heat 1 tablespoon oil in a shallow pan.
Place the idlis on the pan and shallow fry for about 30 seconds from both the sides.
Remove from pan and arrange it on a serving plate.Add about 1 teaspoon thick curd on each idli pieces and sprinkle finely chopped onions and sev on the top.Drizzle about 1 to 2 teaspoon of dhaniya pudina chutney and date tamarind chutney on top of the idlis.Once done garnish with finely chopped coriander leaves on the top.
Sprinkle a little black salt and chaat masala powder on the idli chaat and squeeze a little lime juice all over and serve.Serve Idli Chaat as a tea time snack with a hot cup of Masala Chai  or  South Indian Filter Coffee ., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Idli_Chaat.jpg, 12
Ingredients: wheat brown bread,red bell pepper (capsicum),salt,green chilli,parmesan cheese,coriander (dhania) leaves,red chilli flakes,cloves garlic,virgin olive oil,onion,badam (almond),mint leaves (pudina),dried oregano

Bruschetta With Coriander Mint Pesto And Red Bell Peppers Recipe, 8 Whole Wheat Brown Bread - sliced,1/2 teaspoon Red Chilli flakes,1 Green Chilli,1 Red Bell pepper (Capsicum) - cut in slices,Salt - to taste,1 cup Coriander (Dhania) Leaves - finely chopped,8-10 Badam (Almond),2-3 cloves Garlic - peeled,4 tablespoons Extra Virgin Olive Oil,2 Onion - sliced,1/4 cup Parmesan cheese - grated,1/2 cup Mint Leaves (Pudina) - finely chopped,1 teaspoon Dried oregano, 30, Italian Recipes, To begin making Bruschetta with Coriander Mint Pesto And Red Bell Peppers, toast the whole wheat bread slices in a toaster, cut into half and keep it aside.In a mixer, grind coriander, mint, almonds green chilli, garlic and olive oil.
Make a chunky paste and keep them aside.
Heat oil in a small pan, add the sliced onions and sweat it for two minutes.Add the sliced red bell peppers and sauté for two more minutes.Add the seasoning, oregano and red chilli flakes, sauté and switch off the flame.To arrange the bruschetta, take individual pieces of the toasted bread slice, apply a layer of chunky coriander mint pesto and top it with a spoon of onion red bell pepper mix.Serve Bruschetta With Coriander Mint Pesto And Red Bell Peppers Recipe along with Baked Farfalle Pasta with Mushrooms,Peas and Lemon White Sauce and Vanilla Panna Cotta Recipe With Strawberry Coulis for an interesting weekend brunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Bread_Bruschetta_With_Coriander_Mint_Pesto_And_Red_Bell_Peppers.jpg, 13