anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,urad dal flour,mustard seeds,brinjal (baingan eggsplant),coconut,jaggery,drumstick,white urad dal (split),dry red chillies,coriander (dhania) seeds,tamarind,sunflower oil

Konkani Style Vengaya Sagle Recipe - Eggplant Drumstick Curry, 4 Dry Red Chillies,1 tablespoon Coriander (Dhania) Seeds,4 Brinjal (Baingan / Eggplant),4 tablespoon Fresh coconut,Salt - to taste,18 grams Tamarind,1 teaspoon Mustard seeds,1 Drumstick - cut into 2 inch long,1 tablespoon Jaggery,Sunflower Oil,1 teaspoon Urad Dal Flour,1 tablespoon White Urad Dal (Split), 35, Konkan, To begin making the Konkani Style Vengaya Sagle Recipe, firstly pressure cook the drumstick in about 1/4 cup water, salt and little turmeric powder for about 2 whistle.
Allow the pressure to release naturally and set aside.
Then heat a skillet, roast the coriander seeds and urad dal till it is golden brown.
Once they have roasted well and allow it to cool down.In a mixer add in the roasted ingredients and the rest of the ingredients (fresh coconut, dry red chillies, tamarind & Jaggery).
Add a little water and grind it into a smooth paste.Heat the same skillet, add oil, and splutter the mustard seeds and urad dal on low heat.
Then add in the ground paste saute for about 2 minutes.Add chopped brinjal and sprinkle with salt and saute for at least 5 more minutes until they soften.
Add in the boiled drumstick and give it good mix.
Check for seasoning and garnish with some coriander leaves and serve warm.
Serve the Konkani Style Vengaya Sagle Recipe along with Goan Chana Ros Recipe (White Peas Curry) and Neer Dosa to make it a complete meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Konkani_Style_Vengaya_Sagle_Recipe_Eggplant_and_Drumstick_Curry_Recipe_.jpg, 12
Ingredients: tamarind water from lemon tamarind,salt,kashmiri red chilli powder,cloves garlic split,mustard seeds,methi powder (fenugreek powder),ginger garlic paste,curry leaves,fish (have used sardine cut),coriander powder,coconut oil

Kerala Style Fish Curry Recipe, 1 tablespoon Coriander Powder (Dhania),2 Shallots - finely chopped,2 sprig Curry leaves,Salt - to taste,10 cloves Garlic - split length-wise,1/2 kg Fish - (I have used sardine cleaned and cut),1/2 teaspoon Methi Powder (Fenugreek Powder),1 teaspoon Mustard seeds,2 tablespoons Coconut Oil,1 tablespoon Ginger Garlic Paste,Tamarind Water - extract from a big lemon sized tamarind,2 tablespoons Kashmiri Red Chilli Powder, 40, Kerala Recipes, To begin making Kerala Style Fish Curry Recipe, firstly clean and cut fishes.Take a small bowl and add red chilli powder, coriander powder and fenugreek powder with little water to make slurry.
Keep it aside.Heat coconut oil in clay pot earthenware.
(If you don’t have one use non-stick kadai)Once hot, crackle mustard seeds.
Now add chopped shallots and garlic.
Sauté them until translucent or for about 2-3 minutes.After 2 to 3 minutes, add the curry leaves.
Once they sizzle, add the ginger-garlic paste.
Sauté it till the raw smell leaves.Now, add the chilli coriander fenugreek mixture.
Let it cook for about 2 minutes.Now, add 2 cups of water and bring to a boil.
Add the tamarind water, salt and fish pieces.Let it cook for 15 minutes.
Just give it a slight shake at regular intervals or use the spoon to slowly move the fish pieces around.
This is crucial step since the fish being delicate may break if stirred heavily.Kerala style Fish Curry Recipe is ready to enjoy.
Serve Kerala Style Fish Curry Recipe along with Steamed Rice and Rava Fried Prawns for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Yeleena_Thomas/Mums_Fish_Curry_Kerala_Style.jpg, 11
Ingredients: salt,paprika powder,brinjal (baingan eggsplant),black pepper powder,virgin olive oil,kabuli chana (white chickpeas) till tender,tomato ketchup,red yellow green bell pepper (capsicum),parsley leaves,worcestershire sauce,brown sugar (demerara sugar),feta cheese,dried oregano

Eggplant Steaks Recipe, 3 tablespoons Tomato Ketchup,1/2 teaspoon Brown Sugar (Demerara Sugar),Parsley leaves - a handful,Salt - to taste,1/2 cup Kabuli Chana (White Chickpeas) - soaked overnight & cooked till tender,1-1/2 teaspoons Black pepper powder - freshly crushed,1/2 teaspoon Dried oregano,1/2 cup Feta Cheese - crumbled,1 Red Yellow or Green Bell Pepper (Capsicum) - roasted and chopped,1-1/2 tablespoons Worcestershire sauce,1/2 teaspoon Paprika powder,2 Brinjal (Baingan / Eggplant) - sliced lengthwise,1-1/2 tablespoon Extra Virgin Olive Oil, 30, Continental, To begin making the Eggplant steaks first Rub the eggplant with salt and pepper and keep in a colander for 15-20 minutes.Mix all the ingredients under ‘For the sauce’ in a small mixing bowlHeat a grill pan and drizzle some oil on it.Place the Eggplant slices on it and grill on both sides till it becomes soft.Brush the eggplant slices with some sauce.Place the slices on a serving plate.Top with the chickpeas and bell pepper.Drizzle some sauce over it.Top with feta cheese and garnish with parsley leaves.Serve Eggplant Steaks Recipe hot or cold.
Make a meal with Pita wedges and Tomato Noodle Soup., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/madhulia/Eggplant_Steaks.jpg, 13
Ingredients: yellow bell pepper (capsicum),salt,cumin powder (jeera),red bell pepper (capsicum),herb butter,cauliflower (gobi),achari mayo drizzling on top,red chilli flakes,eggsless mayonnaise,sweet corn,green bell pepper (capsicum),potato (aloo),taco shells,nutralite cheesy garlic mayo drizzling on top

Indo Mexican Roasted Vegetable Taco Recipe With Creamy Mayo, 1 cup Cauliflower (gobi) - cut into florets,2 Potatoes (Aloo) - cut into wedges,1 teaspoon Cumin powder (Jeera),1 Red Bell pepper (Capsicum) - thinly sliced,Salt - to taste,2 tablespoons Eggless Mayonnaise,1 teaspoon Red Chilli flakes,1 Yellow Bell Pepper (Capsicum) - thinly sliced,1 Green Bell Pepper (Capsicum) - thinly sliced,1 tablespoon Nutralite Cheesy Garlic Mayo - for drizzling on top,1/2 cup Sweet corn,1 tablespoon Achari Mayo - for drizzling on top,1 teaspoon Herb Butter,8 Hard taco shells, 45, Mexican, To begin making the Indo Mexican Roasted Vegetable Taco Recipe With Creamy Mayo, prepare all the ingredient and keep it ready.Heat a pan and add herb butter, once it melts add the potatoes, sprinkle some salt, cover and roast until it is cooked and lightly crisp.
Once done, sprinkle some cumin powder, stir well to combine and turn off the heat.
Keep aside.In another pan add a little more herb butter and once the butter melts add all the different coloured capsicum.
Saute and cook until the capsicums sweat out a bit.
Once done add the cauliflower, red chilli flakes and salt.
Saute till combined.
Cover the pan and cook till the cauliflower is soft and cooked through.
Once the capsicum and cauliflower are roasted, add the roasted potatoes into the pan, steamed corn and the Nutralite Veg Mayo.
Give it a good toss and keep aside.Place the Tacos in the microwave or the oven on high heat and allow it to crisp.To assemble the Indo Mexican Roasted Vegetable Taco take one taco, spoon the roasted vegetables inside the taco shell and drizzle the Achari Mayo or the Cheesy Garlic Mayo on top of the roasted vegetables and serve immediately.Serve the Indo Mexican Roasted Vegetable Taco Recipe With Creamy Mayo along with Baked Mexican Rice and glass of Sangria for your weekend dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Indo_Mexican_Roasted_Vegetable_Taco_Recipe_With_Creamy_Mayo-6.jpg, 14
Ingredients: tomato,salt,green chillies,ghee,coconut,fennel seeds (saunf),gram dal (pottukadalai),water,onion,cumin seeds (jeera),cinnamon stick (dalchini),sambar powder,star anise

Tomato Kurma Recipe - Thakkali Kurma For Biryani & Parotta, 3 Green Chillies,3 tablespoons Fresh coconut - grated,4 Tomatoes - finely chopped,Salt - as per your taste,1 tablespoon Fennel seeds (Saunf),1 tablespoon Water,2 Star anise,1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera),2 tablespoons Sambar Powder,2 Onions - finely chopped,2 teaspoons Ghee,2 tablespoons Roasted Gram Dal (Pottukadalai), 30, South Indian Recipes, To begin making Tomato Kurma Recipe, we will first grind all the ingredients needs for the Kurma paste.In a mixer combine, add roasted gram dal, fresh grated coconut, green chillies, fennel seeds and a tablespoon of water.
Grind the ingredients until you get a smooth paste.
Keep aside for later.Next, place a heavy bottomed pan on medium heat and add 2 teaspoons of ghee.
Once the ghee is warm, add cumin seeds and allow it to sizzle.When the cumin seeds are sizzling, add the star anise, cinnamon and saute it for about 30 to 35 seconds.Add the chopped onions and stir until they are caramelized.
Next, add the chopped tomatoes along with sambar powder and saute until the tomatoes are soft and mushy.
Once the tomatoes are mushy, add the ground kurma paste, salt to taste and simmer the flame to low.
 Add 1/4 cup water, stir and close the lid of the pan.
Let the tomato kurma simmer for 5 minutes.
After 5 minutes, open the lid of the pan, give it a good stir and turn off the flame.
Garnish it with coriander leaves and it is ready to be served.Serve Tomato Kurma Recipe along with Vegetable Biryani and Tomato Onion Cucumber Raita.
You can also serve Tomato Kurma along with Kerala Style Parotta for a weeknight dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/Tomato_Kurma_Recipe_-_Thakkali_Kurma_Perfect_For_Biryani_and_Parotta-1.jpg, 13
Ingredients: salt,cumin powder (jeera),green chilli,chaat masala powder,red chilli powder,green peas (matar),gram flour (besan),onion,sunflower oil

Bhojpuri Style Bharbhara Recipe, 1 Green Chilli - finely chopped,Salt - to taste,1/2 cup Gram flour (besan),1/2 cup Green peas (Matar) - blanched,1/2 teaspoon Chaat Masala Powder,1 Onion - finely chopped,2 teaspoon Sunflower Oil - to shallow fry,1/4 teaspoon Cumin powder (Jeera),1/2 teaspoon Red Chilli powder, 25, Bihari, To begin making the Bhojpuri Style Bharbhara Recipe, mix all the ingredients except oil into a big bowl.Make a thin batter with water, and season with salt.
Heat a skillet on medium heat, grease it with a little oil.Pour a small ladle full of batter like a pancake, and pour a few drops of oil around it, let it cook for about 2 minutes or till the bottom is cooked.Once the bottom is cooked, flip over and cook on the other side for another 2 minutes and take it out on a plate.
Likewise, prepare the Bharbhara with the rest of the batter as well.Serve the Bhojpuri Style Bharbhara Recipe along with a fruit smoothie for kids after school snack or along with hot Masala Chai as a tea time snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Bhojpuri_Style_Bharbhara_Recipe.jpg, 9
Ingredients: tomato,ginger,ghee,kashmiri dry red chillies,black urad dal (split),cumin seeds (jeera),rajma (large kidney beans),coriander powder,garam masala powder

Maa Ki Dal Recipe - Punjabi Style Black Urad Dal Recipe, 1 tablespoon Coriander Powder (Dhania),1 cup Black Urad Dal (Split),1 teaspoon Cumin seeds (Jeera),1 inch Ginger,1 teaspoon Kashmiri dry red chillies,1/2 teaspoon Garam masala powder,1 tablespoon Rajma (Large Kidney Beans),1 tablespoon Ghee,4 Tomatoes, 160, Punjabi, To begin making Maa Ki Dal Recipe, first wash the dal and rajma well about 2-3 times and then soak them together in water for at least 8 hours or overnight.The longer you soak the better it is for the texture of the dal.
Traditionally, the dals are soaked for 24 hours, changing water every 8 hours.When you are ready to prepare the dal, after sufficient soaking time, take a heavy bottom pan (or a slow cooker) and bring 5 cups of water with a dash of salt, to boil in it.Add the pre soaked dal and rajma to it and let it simmer till it cooks and turns a little soft.
This could take anywhere between 2-3 hours as the dal gets it flavours from the slow cooking process.
However, if you are in a hurry you can use the pressure cooker to hasten the process.Next, add the tomato and ginger to the dal.
Once the dal is cooked, mash the dal and tomatoes a little bit.
Take care not to make it mushy, but just achieve a thick consistency.
Cook the dal for more 3 to 4 minutes.In a small pan, warm some ghee, add the cumin seeds and sauté till they turn slightly brown.
Add dry red chillies, coriander powder, garam masala powder and roast on a low heat for 1 minute taking care not to burn them.Pour this tempering over the the dal and bring it to a boil.
Simmer it for another 10-15 minutes and serve hot.Maa Ki Dal can be served with Baingan Ka Bharta, Boondi Raita and Phulka for a comforting Punjabi meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Maa_Ki_Daal_1600.jpg, 9
Ingredients: salt,coconut scrapped,mustard seeds,cauliflower (gobi),curry leaves,white urad dal (split),onion,cumin seeds (jeera),turmeric powder,coconut oil,green chillies

Cauliflower Thoran Recipe (Kerala Style Cauliflower), 4 tablespoons Fresh coconut - scrapped,1 teaspoon White Urad Dal (Split),1/2 teaspoon Turmeric powder (Haldi),12 Curry leaves,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,4 Green Chillies - chopped or minced,1 tablespoon Coconut Oil,1 Cauliflower (gobi) - finely chopped,4 Onions - finely chopped, 20, South Indian Recipes, To begin making the Cauliflower Thoran, first heat the oil in a heavy bottomed pan.Add the mustard seeds and once they splutter add the cumin seeds.Add the urad dal and sauté till it just starts turning brown.
Add the onions and sauté for a few seconds or till they becomes soft.Add the green chillies, turmeric powder, curry leaves and the cauliflower florets.Sprinkle salt and cook covered till the cauliflower just becomes soft.
Add a splash of water if it sticks to the vessel.Add the coconut and mix.
Cook for 1 to 2 minutes and take it off the heat.Serve Cauliflower Thoran with Mixed Vegetable Sambar and Steamed Rice for a perfect weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Cauliflower_Thoran__Kerala_style_Cauliflower_side_dish_recipe.jpg, 11
Ingredients: cashew nuts,coconut,paneer,saffron strands,white chocolate,water,rose essence,sugar,milk powder,oats flour

Stuffed Half Moon Shaped Kaju Burfi Recipe, 1-1/2 tablespoons Oats Flour,3 tablespoons Milk Powder,15 grams Oats Flour,1 tablespoons Cashew nuts - powdered,1 Saffron strands - few,30 grams Dessicated Coconut,25 grams White Chocolate - melted,1/4 teaspoon Rose Essence,75 grams Sugar,1 tablespoons Sugar,1/4 cup Water,110 grams Cashew nuts - powdered,80 grams Paneer (Homemade Cottage Cheese) - crushed,50 ml Water, 65, Indian, To begin making the Stuffed Half Moon Shaped Kaju Burfi Recipe, we will first make the stuffing for the kaju burfi.Heat 50 ml of water in a sauce pan, add coconut and paneer and cook for 2-3 minutes.Add milk powder, cashew and oats powder, mix well.
Now add sugar and chocolate and mix well.
Keep stirring until the stuffing comes together in the form of a dough.
Once it comes away from the sides of the pan, keep aside to cool.To begin making the kaju katli/ burfi, heat a pan, add water and sugar and let it boil till you get a two thread consistency.Once you get a two thread consistency of the sugar,  turn off the flame and add soaked saffron now the powdered oats and cashew nuts.
Stir well vigorously in the sugar mixture till you get the dough like consistency.Grease your hands and the rolling pin to help in easier rolling.
Place the dough on a sheet of wax/ butter paper and roll out the kaju burfi/ katli to the desired thickness.Cut the rolled out kaju burfi into circles with the cookie cutter or into your desired shape.While it's still warm, gently shape each circle in to half moon.
Spoon in some of the filling and shape it well.
Once done the Stuffed Half Moon Shaped Kaju Burfi in air tight box and refrigerate for a week.Serve the Stuffed Half Moon Shaped Kaju Burfi as a mithai for festivals like Phulka., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Ritu_Arora/Stuffed_Half_Moon_Shaped_Kaju_Burfi-1.jpg, 10
Ingredients: salt,mustard seeds,coconut,sesame (gingelly) oil,water,curry leaves,coriander (dhania) seeds,dry red chillies,onion,turmeric powder,chana dal (bengal gram dal),brinjal (baingan eggsplant) salt water

Nellor Kathirikai - Nellor Brinjal Fry Recipe, 4 Dry Red Chillies,1/2 teaspoon Mustard seeds,10 Small Brinjal (Baingan / Eggplant) - quartered and soaked in salt water,1 tablespoon Coriander (Dhania) Seeds,1 teaspoon Sesame (Gingelly) Oil,Salt - to taste,1/2 cup Water,2 sprig Curry leaves - torn,1/4 cup Fresh coconut - grated,1 tablespoon Chana dal (Bengal Gram Dal),1/4 teaspoon Turmeric powder (Haldi),2 Onion - thinly sliced,1 teaspoon Turmeric powder (Haldi),1 tablespoon Sesame (Gingelly) Oil,1 teaspoon Salt, 45, Andhra, To begin making the Nellor Brinjal Fry Recipe, prepare all the ingredients and keep them ready.Soak the cut brinjal in salt water to prevent it from turning dark.First step is to roast the brinjal.
Heat oil in a pan over medium heat; add the mustard seeds and curry leaves and allow the mustard seeds to crackle.Drain the water from the brinjal and add the brinjal, turmeric powder and salt.
Stir to combine and cover the pan and cook the brinjal until the brinjal is roasted and cooked.
Keep this aside.To make the Nellor Masala, in a pan add the chana dal, coriander seeds and red chillies.
Roast them well until the dal has turned golden brown.
Keep aside.In the same pan; add oil, the sliced onions and saute until the onions soften and turn slightly brown.Once the onions have browned, add the grated coconut and stir fry for another 3 to 4 minutes until you can smell the aromas of the coconut coming through.
Once done turn off the heat.Add the roasted dal mixture and onion mixture to a small jar of the mixture grinder along with 1/4 cup of water and blend to make a smooth paste.Add this masala to the roasted brinjal along with 1/2 cup of water and mix well to combine the Nellor Brinjal fry.
Cover the pan and simmer for 5 minutes and turn off the heat.Check the salt and chillies and adjust to taste accordingly.
Once done, transfer the Nellor Brinjal Fry to a serving bowl and serve hot.Serve the Nellor Brinjal Fry Recipe along with some Steamed Rice, Palak Tovve or Palak Dal or just with plain Tawa Parathas., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Nellore_Kathirikkai_Recipe_Nellore_Brinjal_Curry_2-2_1600.jpg, 12
Ingredients: tomato,salt,ginger,coriander (dhania) leaves,cloves garlic,black peppercorns,curry leaves,dry red chillies,onion,malt vinegar,turmeric powder,prawns,sunflower oil

Jeera Miri Kolambi Recipe - Cumin & Black Pepper Prawns, 2 cloves Garlic,Salt - to taste,10 Whole Black Peppercorns,1 Tomato - finely chopped,4 tablespoons Sunflower Oil,1 inch Ginger,1 Onion - finely chopped,2 Dry Red Chillies,2 tablespoons Coriander (Dhania) Leaves,1 teaspoon Turmeric powder (Haldi),300 grams Prawns - shelled and deveined,5 Curry leaves,1-2 teaspoons Malt vinegar, 50, Goan Recipes, To begin making Jeera Miri Kolambi Recipe (Cumin & Black Pepper Prawns), grind all the ingredients for the spice paste including ginger, garlic, turmeric powder, dry red chillies, whole black peppercorns, salt, malt vinegar with about 2 tablespoons water.
Make a smooth spice paste.Marinade the prawns with the paste and add some salt.
Keep aside.Heat the oil in a kadai.
On a medium high heat, add the curry leaves and the onions.
Stir occasionally.When the onions are caramelised, add the tomato paste or chopped tomato.
Cook on medium heat till the tomatoes are mushy and the onions and tomatoes have come together.Add the prawns along with all the spice paste they were marinaded in.
Add about 1/4 cup of water and cook on high heat till the prawns are done and all the water has evaporated.
(If you want, you can add more water and you can make a gravy dish from the same prawns as well.Garnish with chopped coriander leaves and serve hot.Serve Jeera Miri Kolambi Recipe (Cumin & Black Pepper Prawns) with some Coconut Rice and Raw Mango Raita Recipe or along with Green Chutney as a party appetizer served with Cucumbertini Recipe for cocktail party., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/monica_deshpande/JeereMire_Cumin_Black_pepper_Prawns_recipe1.jpg, 13
Ingredients: yellow bell pepper (capsicum),baking powder,cloves garlic,virgin olive oil,black peppercorns,jalapenos,black pepper powder,sunflower oil,dried oregano,salt,red bell pepper (capsicum),wheat flour,eggs,black olives,sugar,sun dried tomato pesto,basil leaves,milk,sun dried tomato drain the excess oil,parmigiano reggsiano cheese,badam (almond),green bell pepper (capsicum)

Savory Waffles With Roasted Peppers In Sun Dried Tomato Pesto Recipe, 1/2 Green Bell Pepper (Capsicum) - diced,2 teaspoons Baking powder,1 Whole Egg,2 cloves Garlic - finely chopped,2 tablespoons Extra Virgin Olive Oil,1 cup Whole Wheat Flour,1 tablespoon Extra Virgin Olive Oil,1 sprig Basil leaves - roughly chopped,Salt - to taste,50 grams Sun Dried Tomatoes - drain the excess oil,2 tablespoons Pickled Jalapenos - sliced,1/4 cup Sunflower Oil,1/2 tablespoon Whole Black Peppercorns,3 tablespoons Sun Dried Tomato Pesto,2 tablespoons Black olives - sliced,1 tablespoon Badam (Almond) - roasted,1 tablespoon Parmigiano reggiano cheese - grated,1/2 Red Bell pepper (Capsicum) - diced,1 teaspoon Sugar,3/4 cup Milk,1/2 Yellow Bell Pepper (Capsicum) - diced,1 teaspoon Black pepper powder,1 teaspoon Dried oregano, 30, Continental, To begin making the Savory Waffles with Roasted Peppers in Sundried tomato Pesto, we need to firsts make the Sun Dried Tomato PestoFor the Sun Dried Tomato PestoTo begin making the Sundried Tomato Pesto, we have to put all the ingredients together and put them into your blender and make a coarse paste.In a blender combine sundried tomatoes, basil leaves, garlic, almonds, parmigiano reggiano cheese, whole black peppercorns and salt.While you blitz, keep adding a little olive oil at a time if the paste if too firm to grind.
If your sundried tomatoes are too firm, then its a good idea to soak it in a little warm water for about 15 minutes, then grind it to make a pesto.For Roasted Peppers and Sun dried tomatoes toppingIn a pan heat olive oil on medium flame, add  mixed bell peppers, black olives and pickled jalapenos.
Switch to high heat and pan fry them for 2-3 minutes.Finally add in the sundried tomato pesto and give it a good stir.
Turn off the flame.For the savoury wafflesPreheat waffle iron.
Beat eggs in large bowl with hand beater until fluffy.
Beat in milk, vegetable oil, sugar, baking powder, pepper, oregano and salt, just until smooth.
Finally add in the flour and stir to combine well, until it is smooth with no lumpsGrease the waffle iron pan with oil.
Pour mix on to hot waffle iron.
Cook until golden brown.
To assemble, place the waffles on a plate, top with mixed bell peppers.
Serve Savory Waffles with Roasted Peppers in Sundried tomato Pesto along with Fried Egg Recipe (Sunny Side Up) and Refreshing Smoothie Recipe With Cucumber & Kiwi and fresh fruits for a Sunday brunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Savory_Waffles_with_Roasted_Peppers_tossed_in_Sun_dried_tomato_Pesto_Recipe__1600.jpg, 22