anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,wheat brown bread,salt,corn flour,milk,green moong sprouts,red chilli flakes,carrot,sweet corn,pepper,butter

Corn Toast Recipe With Moong Sprouts & Vegetables, Red Chilli flakes - for garnish,1 teaspoon Corn flour,1 Tomato - finely chopped,1 tablespoon Butter - softened,4 Whole Wheat Brown Bread,1/2 cup Milk,Salt and Pepper - to taste,1/4 cup Carrots (Gajjar) - grated,1/2 cup Green Moong Sprouts,1/2 cup Sweet corn - steamed, 20, Continental, To begin making the Corn Toast Recipe With Moong Sprouts & Vegetables, mix the milk and flour together in a small mixing bowl.Prepare all the remaining ingredients and keep them handy.
In a small skillet, add the butter, corn, carrots,tomatoes, sprouts and the corn flour milk mixture.
Add the salt and pepper to taste as well.Keep stirring the mixture until it is thickened and the corn flour is cooked through.
In the meanwhile, toast the bread slices in the bread toaster or in the oven.
Apply some butter over it and cut into triangles.Spoon the Corn and Moong Sprouts & Vegetables topping mixture over the bread slices and serve immediately.
Serve The Corn Toast Recipe With Moong Sprouts & Vegetables along with Muskmelon (Kharbuj) Juice Recipe for breakfast or an after school snack.
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Ingredients: salt,tme leaves,soy sauce,water,italian,virgin olive oil,tomato ketchup,onion,sweet corn,green bell pepper (capsicum),button mushrooms,potato (aloo),pepper

Vegetarian Potato Hash Recipe, 1 tablespoon Water,200 grams Button mushrooms - quartered,1 Onion - finely diced,1/2 teaspoon Italian seasoning,1 Green Bell Pepper (Capsicum) - chopped,Salt and Pepper - to taste,1 tablespoon Tomato Ketchup,3 Potatoes (Aloo) - diced small,Extra Virgin Olive Oil - for cooking,1 tablespoon Fresh Thyme leaves - minced,2 teaspoon Soy sauce,1/2 cup Sweet corn - steamed, 55, Continental, To begin making the Vegetarian Potato Hash, first get all the ingredients chopped and ready and keep them by the side.Heat 2 tablespoons of oil in a non stick skillet on low heat.
Add the onions, the vegetables, sprinkle some salt and cook, stirring occasionally, until golden.
You can optionally sprinkle some water, cover the pan and cook until the potatoes are cooked through.Once cooked, transfer the cooked vegetables to a plate.
In the same pan add another tablespoon of oil, add the diced potatoes and cook.
Stir occasionally and cook for about 13 minutes or until they form a golden crust.
Meanwhile in a small bowl, mix the ketchup, soy sauce, water, Italian seasoning, minced thyme and stir well.
Add the cooked mixed vegetables to the skillet along with potatoes.
stir in the ketchup mixture and cook, stirring frequently.
Cook for about 5 to 7 minutes or until the flavors blend in and the hash has browned nicely.
Once done the Vegetarian Potato Hash is ready to be served.Serve the Vegetarian Potato Hash warm with Egg White Omelette with Spinach and Muskmelon (Kharbuj) Juice for breakfast.
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Ingredients: yellow bell pepper (capsicum),salt,lemongrass,ginger,coriander (dhania) leaves,potato (aloo),cloves garlic,chicken thighs,dry red chilli,sugar,onion,lemon,black pepper powder,coconut milk,turmeric powder,coriander (dhania) seeds ground,sunflower oil

Thai Yellow Chicken Curry Recipe, 1 teaspoon Sugar,4 Dry Red Chilli,5 cloves Garlic - finely chopped,2 tablespoon Lemongrass - finely chopped,2 teaspoon Salt - salt to taste,1 inch Ginger - chopped,Salt - to taste,1 Yellow Bell Pepper (Capsicum) - diced,1 tablespoon Coriander (Dhania) Seeds - ground,1 Onion - finely chopped,2 Kaffir lime leaves - chopped or you can use lemon zest,400 ml Coconut milk,1/3 cup Coriander (Dhania) Leaves - finely chopped,1 Potato (Aloo) - peeled and diced,300 grams Chicken thighs - cut into small chunks,1 tablespoon Sunflower Oil,1-1/2 teaspoon Turmeric powder (Haldi),4 cloves Garlic - chopped,1 inch Ginger - finely chopped,1 teaspoon Black pepper powder, 40, Thai, To begin making Thai Yellow Chicken Curry Recipe by prepping up with all the ingredients and preparing the Thai Yellow curry paste first.For the Thai Yellow Curry Paste:Place all the ingredients - yellow Bell Pepper, ginger, garlic, dry red chili, lemongrass, coriander leaves, coriander seeds, salt to taste, black pepper, kafir lime leaves, and  turmeric in a blender and blend to a paste.
Adjust spices if required.Place a pan over medium heat and pour the spice blend into the pan and cook until it begins to bubble.
Reduce the heat to low and continue to cook until all moisture has evaporated.For the Thai Yellow Chicken Curry:Wash and cut the chicken pieces and marinate it with salt and some lemon zest for about half an hour.Heat oil in a large pan or wok over medium heat.
Add the ginger, garlic and onions and cook for a minute.Add the curry paste and cook for a minute or two, stirring occasionally until the paste begins to sizzle and becomes fragrant.Add chopped potato and chicken pieces.
Saute for a minute and stir in the coconut milk and mix well.Check the seasoning and if needed add salt, bring to a boil, cover and cook for 15 minutes or until the chicken is cooked on low flame.Stir in a teaspoon of sugar and cook till combined.Serve Thai Yellow Chicken Curry with plain  steamed rice Thai Green Papaya Salad Recipe to make it a complete meal.
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Ingredients: salt,mixed fruits pineapple,coconut,mustard seeds,jaggery,water,dry red chilli,curd,curry leaves,turmeric powder,green chillies,sunflower oil

Fruit Pachadi Recipe, Water - as required,Salt - to taste,1 teaspoon Mustard seeds,2 cups Mixed fruits - cubed to bite size (I used pineapple,1 1/2 cup Curd (Dahi / Yogurt) - whisked,1/4 cup Fresh coconut - grated,1 teaspoon Sunflower Oil,2 teaspoon Jaggery,2 Green Chillies - roughly chopped,1/4 teaspoon Turmeric powder (Haldi),2 Dry Red Chilli - broken,1 sprig Curry leaves, 20, South Indian Recipes, To prepare Fruit Pachadi recipe, take a paste of coconut, green chillies and mustard seeds in a blender using a little water.
Keep it aside.Heat a pan and add chopped fruits and two tablespoons of water.
Cook on simmer for about 5 minutes or until fruits are softened.Add turmeric powder, salt and sugar or jaggery.
Stir and add the coconut paste.Cook for a few minutes more until the water is absorbed.
Remove fruit pachadi from heat and add whisked yogurt.Heat oil in a pan and add mustard seeds, dry red chillies and curry leaves.
Saute for a minute.
Pour the tempering over the fruit pachadi.
Mix to combine.
Refrigerate until served.Serve Fruit Pachadi Recipe with Fried Samvat Rice recipe or with Amritsari Ajwaini Paneer Recipe with hot Phulkas., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sapanabehl/Fruit_Pachadi_edited.jpg, 12
Ingredients: salt,chana dal (bengal gram dal),coconut,asafoetida (hing),ghee,rice dried completely dry cloth,white urad dal (split),sesame seeds (til seeds),sunflower oil

Uppu Seedai Recipe - Krishna Janmashtami | Gokulashtami, Sunflower Oil - for deep frying,1 cup Rice - washed and soaked for 2 hours and dried completely with a dry cloth,1 tablespoon Sesame seeds (Til seeds),2 tablespoons White Urad Dal (Split),1/4 cup Fresh coconut - grated,1 teaspoon Salt - (adjust to taste),1 tablespoons Chana dal (Bengal Gram Dal),1/2 teaspoon Asafoetida (hing),2 tablespoons Ghee, 740, South Indian Recipes, To begin making the Uppu Seedai Recipe, prepare all the ingredients and keep ready.Soak the rice for two hours and drain out the water.
Dry the rice in a kitchen towel overnight.
Once dry, blend to make a fine powder.In a heavy bottomed pan on medium heat, roast the urad and bengal gram dals until it releases a roasted aroma.
Blend the Urad dal and chana dal into a fine powder and keep aside.
In the same pan, toast the sesame seeds for a few seconds and then add the coconut and toast for another 30 seconds and turn off the heat.Into a large wide bowl; add the rice flour, urad chana dal flour, coconut sesame seed mixture, asafoetida, salt and ghee.Combine the mixture until you get a coarse crumb texture.Add little water at a time and knead to make a soft dough.
Now grease your palms with ghee and and shape the dough to make small marble size balls.
Place the balls in a tray and prepare the oil for deep frying.Once the oil is heated, turn the heat to low.Gradually drop a few Uppu Seedai balls at a time into the oil and deep fry thee balls.Using a slotted spoon keep stirring the Uppu Seedai balls to fry them evenly until it becomes golden brown.It is important to cook the Uppu Seedai in low heat so it gets evenly crip and roasted from inside as well.Drain the Uppu Seedai from the oil and allow it to cool.
The cooling process allows the Seedai to turn crisp and crunchy.Store the Uppu Seedai  in air tight containers and serve as a snack for festivals like Krishna Janmashtami.
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Ingredients: wheat brown bread,salt,ginger,chaat masala powder,cloves garlic,red chilli powder,onion,rajma (large kidney beans),potato (aloo),turmeric powder,garam masala powder,sunflower oil

Grilled Rajma Masala Sandwich Recipe, 1 clove Garlic - chopped,Sunflower Oil - for cooking,1 teaspoon Garam masala powder,Salt - to taste,1 inch Ginger - grated,1 teaspoon Red Chilli powder,1/2 cup Rajma (Large Kidney Beans) - cooked,6 Whole Wheat Brown Bread,1 teaspoon Turmeric powder (Haldi),2 Potatoes (Aloo) - boiled,1 teaspoon Chaat Masala Powder,1 Onion - thinly sliced, 40, Indian, To begin making the Grilled Rajma Masala Sandwich Recipe, soak 1/2 cup of rajma overnight and cook the rajma until soft.
Drain the excess water and keep aside.Boil the potatoes, peel the skin and cut the potatoes until small cubes.
Keep this aside.In a skillet, heat a teaspoon oil oil, add the ginger, garlic and saute for a few seconds.
Add the cooked rajma, cut potatoes and all the masalas.Stir to combine all the ingredients and saute on medium high heat until you get a good rajma masala filling for the sandwich.
There should be very little moisture.
Check the salt and spices and adjust to suit your taste.Once done turn off the heat and allow the rajma masala to cool.
Once cooled, add the thinly sliced onions and optionally green chilies chopped into the masala.
This will give a good crunch to the sandwich.To prepare grilled sandwich, place the bread slices on the platform.
Spread a spoonful of rajma masala mixture over one slice.
Cover with another bread slice and press it down.Spread some softened butter on the top slice and place it in a sandwich maker or grill pan with the butter side facing down.
Spread butter on the other side and grill the rajma sandwich until golden brown and crisp.Serve the Grilled Rajma Masala Sandwich as a wholesome breakfast or even serve it for summer weeknight dinner along with a Summer Lettuce Salad Recipe or a Coconut Kewra Drink Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Grilled_Rajma_Masala_Sandwich.jpg, 12
Ingredients: salt,cumin powder (jeera),coconut,asafoetida (hing),curd,coriander (dhania) leaves,water knead dough,onion,avarekalu lilva beans,rice flour,green chillies

Karnataka Style Avarekalu Akki Rotti Recipe, 1 cup Avarekalu / Lilva Beans,1/2 teaspoon Cumin powder (Jeera),1 sprig Coriander (Dhania) Leaves - chopped,Salt - to taste,Water - to knead dough,3 Green Chillies - chopped fine,1 Onion - finely chopped,2 cups Rice flour,3 tablespoon Fresh coconut - shredded,1/4 cup Curd (Dahi / Yogurt),1 pinch Asafoetida (hing), 45, Karnataka, We begin making the Karnataka Style Avarekaalu Rotti Recipe by adding all the ingredients in a bowl.
Add about half cup of Luke warm water and knead it into a soft dough.
It will be little sticky dough.Divide the dough into small equal balls.
Heat a nonstick tawa, and grease it with oil and keep it ready.You can either do it on the tawa directly or take a plastic paper and add some oil and start pressing it on the paper.
Flatten it evenly into a round shape.Then carefully take out the flattened rotti and add it on the tawa.
Drizzle some oil and cook on either side till it is golden brown.
Repeat the process for other dough.Serve the Avarekaalu Rotti Recipe along with Tomato Chutney or Coconut Chutney to relish your Breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Karnataka_Style_Avarekalu_Rotti_Recipe_.jpg, 11
Ingredients: salt,green beans (french beans),coconut,mustard seeds,asafoetida (hing),jaggery,curry leaves,byadagi dried chillies,dry red chillies,onion,cumin seeds (jeera),coriander (dhania) seeds,poppy seeds,turmeric powder,tamarind lemon

Beans Karam Recipe (Beans Curry), 1 cup Fresh coconut - grated,4 Dry Red Chillies,1 tablespoon Coriander (Dhania) Seeds,1 Tamarind - lemon ball sized,500 grams Green beans (French Beans),Salt - to taste,1 teaspoon Mustard seeds,10 Curry leaves,2 Onions - chopped,2 tablespoons Jaggery,2 tablespoons Dessicated Coconut,1 tablespoon Turmeric powder (Haldi),2 Byadagi Dried Chillies,1/4 teaspoon Asafoetida (hing),1/2 teaspoon Cumin seeds (Jeera),1 tablespoon Poppy seeds, 45, North Indian Recipes, To begin making the Beans Karam recipe, roast coriander seeds, cumin seeds, chillies, dry coconut, poppy seeds and fresh coconut in a pan with little oil.Grind this mixture with tamarind extract, jaggery, 1/2 an onion and salt into a paste in a mixer grinder.Cook the beans till tender in a pan with some water.
Heat oil in a heavy bottomed pan, add mustard seeds and let them crackle.Next, add hing, curry leaves, 1-1/2 onions with a pinch of salt and let it cook until transparent.Add turmeric powder, beans and saute for a minute.
Add the ground masala paste to the pan and cook for 5 to 6 minutes while stirring in between.Add a cup of water and bring this to a boil.
Adjust the seasoning and serve hot.Serve Beans Karam Recipe along with Phulkas, Steamed Rice and Puli Manga Kuzhambu Recipe for a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Beans_Karam.jpg, 15
Ingredients: sweet spicy red chilli sauce (tomato chilli sauce),cashew nuts,spring onion greens,green beans (french beans),rice vinegar regular vinegar,sesame (gingelly) oil,cloves garlic,carrot,soy sauce,red bell pepper (capsicum) larger,sesame seeds (til seeds),soy (nuggets) substitute chicken

Indo Chinese Soya Stir Fry Recipe With Cashew Nuts, 1 tablespoon Sesame seeds (Til seeds) - for garnish,1 tablespoon Soy sauce,1/2 cup Green beans (French Beans) - chopped into 2 inch pieces,4 cloves Garlic - finely chopped,1 Red Bell pepper (Capsicum) - cut in larger pieces,1/4 cup Cashew nuts,500 grams Soy Chunks (Nuggets) - or substitute with Chicken chunks,2 Carrots (Gajjar) - cut into thin slices,1/2 tablespoon Rice Vinegar - or regular vinegar,1 tablespoon Sesame (Gingelly) Oil,1/4 cup Spring Onion Greens - chopped finely,2 tablespoons Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce), 30, Indo Chinese, To begin making the Indo Chinese Soya Stir Fry Recipe, we need to first soak the Soya nuggets in hot water.Let the Soya nuggets soak for 10 minutes.
Take out the nuggets and squeeze out the water.In a heavy bottomed pan, heat one tablespoon sesame oil on medium flame, add the chopped garlic, saute for a minute until the raw smell goes away.
Add in the carrots, beans, red bell peppers, sprinkle salt and stir fry on medium heat high until the carrots and beans are cooked and yet have a light crunch to them.
You can also optionally cover the pan, so the steam will allow the carrots and the beans to get cooked through.Once the vegetables are cooked, add soaked soy nuggets, soy sauce, vinegar, sweet and spicy red chilli sauce.Give the Indo Chinese Soya Stir Fry Recipe a good stir on high heat for about a minute.
Finally, stir in the cashew nuts and the sesame seeds.
Give it a toss.
Check the salt and spices and adjust to taste accordingly.Serve Indo Chinese Style Soya Stir Fry, as an appetizer for Indo Chinese dinner of Hakka Noodles and Asian Style Tofu with Roasted Eggplants.
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Ingredients: salt,ginger,kashmiri red chilli powder,green chilli,coconut,water,chicken cubes,curry leaves,garlic,vinegar,coconut oil,turmeric powder,meat masala

Calicut Payyoli Chicken Fry Recipe, 500 grams Chicken - cleaned and cut into 1 inch cubes,1 teaspoon Ginger - minced,1/2 teaspoon Turmeric powder (Haldi),3 tablespoons Fresh coconut - grated,2 sprig Curry leaves,2 tablespoon Vinegar,Salt - to taste,100 ml Water,3 tablespoons Coconut Oil,1 teaspoon Garlic - minced,2 teaspoons Kashmiri Red Chilli Powder,1 tablespoon Meat masala,1 Green Chilli - slit lengthwise, 35, Kerala Recipes, To begin making the Calicut Payyoli Chicken Fry recipe, in a mixing bowl, marinate the chicken pieces with minced ginger, minced garlic, 1 tablespoon vinegar, turmeric powder and salt.
Keep it aside for 15 minutes.For the second marination, to the already marinated chicken, add half the kashmiri red chilli powder, meat masala powder, remaining vinegar and mix well.
Keep aside for 1 hour.Take grated coconut in a small bowl, add remaining kashmiri red chilli powder and mix well.
Keep aside.Heat coconut oil in a pan, add the marinated chicken pieces in oil along with slit green chilly.
Fry well on low flame.Once the chicken pieces are half cooked, add the grated coconut mix, and curry leaves to it.
Add 100 ml water to allow the chicken to cook well.
Fry until the water is fully absorbed, and the chicken is well cooked.Serve Calicut Payyoli Chicken Fry as a starter for your house parties.
You can serve it as part of a meal that includes,  South Indian Style Fish Curry Recipe and Steamed Rice , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/foodiemomskitchen-gmail.com/Calicut_Payyoli_Chicken.jpg, 13
Ingredients: mango (ripe) cubes,bananas,pistachios,milk coconut milk,mango (ripe) alphanso,musk melon pulp,agave nectar,chia seeds

Mango Musk Melon Chia Seeds Pudding Recipe, Ripe Bananas - slices,2 tablespoons Pistachios,Pistachios - for garnishing,2 cups Musk Melon - pulp,3 tablespoons Chia Seeds,1/2 cup Milk - or coconut milk,2 tablespoons Honey - or agave nectar,2 Mango (Ripe) - alphanso,Mango (Ripe) - cubes, 25, Continental, To begin with Mango Musk Melon Chia Seeds Pudding, take mango and muskmelon pulp into a large bowl and add the milk.
Blend the mixture using a hand blender till everything is mixed properly.Take the smoothie in a large bowl, add chia seeds and pistachios, whisk well to combine.
Cling wrap and refrigerate for 4 hours minimum.To serve, spoon the pudding into the bowls, top it with banana and mango slices, sprinkle some pistachios, drizzle a little honey and serve.Serve Mango Musk Melon Chia Seeds Pudding with some fresh fruits and Coffee for your breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Priya_Srinivasan/Mango_Musk_melon_Chia_seeds_pudding_1600.jpg, 8
Ingredients: tomato,salt,coriander (dhania),arhar dal (split toor dal),kashmiri red chilli powder,green chilli,ghee,asafoetida (hing),water,cloves garlic,mango,dry red chillies,cumin seeds (jeera),turmeric powder

Kacche Aam Aur Lehsun Ki Dal Recipe -Curried Lentils With Mango & Garlic, 1 Mango (Raw) - cut into 1 inch pieces,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,4 cloves Garlic - thinly sliced,1 Tomato - finely chopped,1 teaspoon Cumin seeds (Jeera),1/4 teaspoon SSP Asafoetida (Hing),1/4 teaspoon Kashmiri Red Chilli Powder,1 cup Arhar dal (Split Toor Dal),1 Green Chilli - slit,2 Dry Red Chillies,Coriander (Dhania) Leaves - small bunch,1 tablespoon Ghee,2 1/2 cups Water, 50, Indian, To begin making the Kacche Aam Aur Lehsun Ki Dal Recipe, first clean and wash the toor dal.Add the washed toor dal into pressure cooker along with raw mangoes, tomatoes, green chillies.
turmeric powder, salt to taste and 2 1/2 cups of water.Cover the pressure cooker and pressure cook for 4 whistles and turn off the heat.Allow the pressure to release naturally and open the pressure cooker.Now stir in chopped coriander leaves to the Kacche Aam Ki Dal, check the salt and spice levels and adjust to suit your taste.
You can adjust the consistency of the dal by adding more water if required.Transfer the dal to a serving bowl.The next step is to make the tadka for the dal.
Heat the ghee in a small tadka pan on medium heat.Once the ghee is hot add cumin seeds, dry red chilies and garlic and saute for few seconds till the garlic starts to brown.Once done add asafoetida and red chili powder into the hot ghee mixture and stir and immediately turn off the heat.Spoon this tadka over the Kacche Aam Ki Dal and serve.Serve the Kacche Aam Aur Lehsun Ki Dal with Phulkas or Steamed Rice along with papad and Beetroot Raita for wholesome weekday lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/kacche_aam_lehsun_ki_dal_raw_mango_dal_recipe_ssp_12_1600.jpg, 14
Ingredients: salt salt,coconut,curry leaves,coriander (dhania) leaves,peanuts (moongphali),green chillies

Coconut Peanut Chutney Recipe (No Onion No Garlic Recipe), 1/4 cup Roasted Peanuts (Moongphali),1 cup Fresh coconut - grated,Salt - or rock salt to taste,2 sprigs Coriander (Dhania) Leaves - roughly chopped,2 Green Chillies - chopped,2-4 Curry leaves, 40, South Indian Recipes, We begin making the Coconut Peanut Chutney Recipe (No Onion No Garlic Recipe) by grinding all the ingredients in a blender till it is coarsely ground.Serve your simple Coconut Peanut Chutney Recipe (No Onion No Garlic Recipe) with Singhara Atta Cheela Recipe to make it a quick breakfast.
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Ingredients: coriander (dhania),salt,red bell pepper (capsicum),green chilli,britannia cheezza,cloves garlic,baby corn,onion,veeba sweet chilli sauce,stalks spring onion greens,eggs,sunflower oil

Cheesy Masala Omelette Recipe With Roasted Vegetables, 1 Green Chilli - finely chopped,1/4 cup Baby corn - cut lengthwise,2 Stalks Spring Onion Greens - chopped,2 teaspoons Sunflower Oil,Salt - to taste,1/2 Onion - thinly sliced,2 cloves Garlic - finely chopped,Coriander (Dhania) Leaves - small bunch,1/4 Red Bell pepper (Capsicum) - thinly sliced,1 teaspoon Veeba Sweet Chilli Sauce,2 Whole Eggs,2 tablespoons Britannia Cheezza - grated, 25, Continental, To begin making Cheesy Masala Omelette With Roasted Vegetables Recipe first grate the Britannia cheezza and keep it aside.Into a bowl break the eggs and add the coriander leaves, green chillies and salt to taste.
Whisk the egg mixture well and keep aside.
Add oil into a preheated pan add the garlic and onions and saute till the onions are slightly caramelized.
Once done stir in the baby corn and red bell peppers, sprinkle a little salt and saute on high heat until they are roasted and become soft.Once done, stir in the sweet chilli sauce and the spring onion greens.
Saute for a few seconds and turn off the heat.The final step is to make the Cheesy Masala Omelette.Add oil into a preheated pan; pour the egg mixture and allow it to cook well on both sides.
Flip, when you notice the top is almost cooked.Once both sides of the omelette is done, add a few tablespoons of the roasted veggies on the omelette, sprinkle the Britannia Cheezza and fold in half.
Cook for another minute till the cheese melts.
Once the cheese melts transfer the Cheesy Masala Omelette With Roasted Vegetables into a serving plate and serve hot.
Serve Cheesy Masala Omelette With Roasted Vegetables along with a toast with some Britannia Mexican Chilli Cheese Spreadz and Homemade Fresh Orange Juice., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Cheesy_Veg_Omelette_With_Asian_Roasted_Vegetables_Britanna_Cheesy_Kitchen_Recipe_videos_3_1600.jpg, 12