anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,elephant yam (suransenairatalu),ginger,cumin powder (jeera),amchur (dry mango powder),milk,red chilli powder,cloves garlic,carrot,onion,pepper,coriander powder,turmeric powder,banana,instant oats (oatmeal),sunflower oil

Oats and Vegetable Kebab Recipe, 1 tablespoon Red Chilli powder,1 tablespoon Coriander Powder (Dhania),Sunflower Oil,1 inch Ginger - chopped,1 cup Carrots (Gajjar) - chopped,1/4 cup Milk,1 Onion - chopped,Salt and Pepper - to taste,1 tablespoon Amchur (Dry Mango Powder),1 cup Elephant yam (Suran/Senai/Ratalu) - chopped and boiled,1 cup Raw Banana - chopped and boiled,1 tablespoon Cumin powder (Jeera),4 cloves Garlic - chopped,1 teaspoon Turmeric powder (Haldi),1/2 cup Instant Oats (Oatmeal) - for coating, 50, North Indian Recipes, We begin making the Oats and Vegetable Kebab Recipe by pressure cooking the yam and raw banana with water, salt and turmeric till it becomes mushy, boil it for about 6 whistles.
Release the pressure naturally.
Strain any excess water and mash it completely and keep it aside .Heat a kadai with oil, add in the onions, garlic and ginger sauté till the onions become translucent.
Then add in the carrot and keep frying till the carrot gets cooked.
Then add in all the spice powder mix well and sauté till the raw smell of the chilli goes away.
 Add this into the smashed yam and raw banana mixture and mix well, check for seasoning if required.Shape them into medium sized balls and flatten them into a cutlet.
Place the oats on a plate.
Dip them in the milk and coat it well with oats.Heat a flat pan, drizzle some oil and toast them on medium heat till it becomes golden brown on either side or serve.Serve the Oats and Vegetable Kebab Recipe as a healthy afternoon snack , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Oats_and_Vegetable_Kebab_Recipe_.jpg, 16
Ingredients: salt,rosemary,cauliflower (gobi),milk,cloves garlic,red chilli flakes,basil leaves,virgin olive oil,parsley leaves,butter,tagliatelle pasta

Creamy Alfredo Cauliflower Pasta Recipe, 4 Basil leaves,1 tablespoon Red Chilli flakes,1 cup Cauliflower (gobi),Salt - to taste,1/2 cup Milk,1 tablespoon Butter,Extra Virgin Olive Oil - for cooking,Parsley leaves - chopped,300 grams Tagliatelle pasta,4 cloves Garlic - chopped,1 tablespoon Rosemary, 40, Italian Recipes, To begin making the Creamy Alfredo Cauliflower Pasta Recipe, we will first boil the pasta, for that keep a saucepan filled with enough water.
Add salt and pasta and bring it to boil.Boil for at least 10-15 minutes until the pasta is just cooked and you are able to bite into them.Strain the water and wash the pasta over cold water and drizzle some olive oil and place it aside.Heat another saucepan with some more water, add salt and add medium sized cauliflower florets.
Bring it to boil and cook for at least 25 minutes.Strain the water, make sure keep aside some of the water and allow the cauliflower to cool it down.Heat a sauce pan with butter, add chopped garlic and saute until they turn golden brown.
Add this to a mixer along with the boiled cauliflower and the water that was kept aside.Blitz it to form a smooth paste.
Pour this over a saucepan and add milk, salt and mix well.Heat a skillet with olive oil, add butter and add garlic and saute until it softens,add cauliflower sauce and bring it to a boil.
Add cooked pasta and the rest of seasonings (rosemary, red chilli flakes) and check for salt.To serve the Creamy Alfredo Cauliflower Pasta Recipe, serve it over a pasta bowl, garnish it with basil leaves or chopped parsley.Serve the Creamy Alfredo Cauliflower Pasta Recipe along with garlic bread, Sweet Potato & Green Bean Salad Recipe by the side to enjoy your meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/May-31/Creamy_Cauliflower_Alfredo_Pasta_Recipe-1.jpg, 11
Ingredients: cardamom (elaichi) podsseeds,bay leaf (tej patta),milk,mixed nuts,basmati rice gobindo bhog rice,nolen gur

Nolen Gurer Payesh Recipe, Mixed nuts - chopped and roasted,1 cup Basmati rice - Gobindo Bhog Rice,3 Cardamom (Elaichi) Pods/Seeds,1 Bay leaf (tej patta),1/2 cup Nolen Gur - (adjust),1 liter Milk, 60, Bengali Recipes, To prepare Nolen Gurer Payesh Recipe, wash and soak rice for half an hour.
Drain.Take milk in a heavy bottomed pan.
Add bay leaf and cardamom.
Heat the milk over a high flame.Once the milk starts to boil, simmer it and stir in between regularly so that milk doesn't stick to bottom or char.Once the milk thickens a bit, add the drained rice, mix.
Continue to stir in between.Once the rice is almost done, switch off.Add the jaggery.
Stir slowly and take care that the milk doesn't curdle.Switch on and bring to boil just once.
Finish off adding chopped nuts.Allow the Nolen Gurer Payesh Recipe cool down completely, and serve chilled, for dessert.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/GUROOR_PAYASH.jpg, 6
Ingredients: tomato,salt,coriander (dhania) leaves,cloves garlic,onion,eggs,green chillies,butter

Akuri Recipe (Parsi Style Seasoned Scrambled Eggs), 3 tablespoon Fresh cream,6 Whole Eggs,Coriander (Dhania) Leaves - for garnish,Salt - to taste,1 Tomato - finely chopped,2 tablespoon Butter,2 Green Chillies - finely chopped,1 Onion - finely chopped,6 cloves Garlic - grated, 30, Parsi Recipes, To begin making the Akuri Recipe, first chop onions, tomatoes and green chilies finely.
Grate garlic cloves.
Keep aside until ready to cook the Akuri.Break all the eggs into a bowl, add salt to taste, pour in the cream and whisk well.
The more you whisk the eggs, the fluffier the akuri will be.
So take time to whisk the eggs thoroughly till frothy.Place a pan on the heat, melt some butter into it.
Add grated garlic, chopped green chilies and onions and saute it all up until onions turn pink, but take care not to brown them.When the onions are soft and translucent, add tomatoes and cook until tomatoes turn soft and release its juices.Now add the egg-cream Akuri mixture and allow it cook for a minute.
Then gently scrape the sides of the pan, slightly scrambling the eggs.
Stir it all up and once again allow it to cook for a minute.
Continue to gently scrape and scramble till the eggs are cooked, but not over cooked.
They should be soft, slightly runny and creamy, and not shredded into separate bits.Sprinkle some chopped coriander leaves, mix well and turn off the flame and the Parsi Style Seasoned Scrambled Eggs is ready.Serve the Akuri Recipe (Parsi Style Seasoned Scrambled Eggs) hot with sliced bread or toast and tea or coffee.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Akuri__Parsi_Style_Scrambled_Eggs.jpg, 8
Ingredients: green chilli paste red chilli powder,wheat flour,cumin powder (jeera),salt,coriander powder,asafoetida (hing),coriander (dhania) leaves,fennel seeds (saunf),ajwain (carom seeds),mooli ke patte (radish greens),gram flour (besan),ginger garlic paste,sugar,curry leaves,lemon,turmeric powder,bajra flour ( pearl millet),mooli mullangi (radish),sesame seeds (til seeds),sunflower oil

Gujarati Mooli Bajra Muthia Recipe - Radish And Bajra-Besan Dmplings, 1 teaspoon Cumin powder (Jeera),1/4 cup Gram flour (besan),1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Asafoetida (hing),2 teaspoons Lemon juice,Salt - to taste,1/2 cup Whole Wheat Flour,2-3 teaspoons Green Chilli Paste - or red chilli powder,1 teaspoon Turmeric powder (Haldi),2 Mooli/ Mullangi (Radish) - peeled and grated,2 teaspoons Ajwain (Carom seeds),Coriander (Dhania) Leaves - a handful,3/4 cup Bajra Flour ( Pearl Millet),1 tablespoon Sunflower Oil,1 teaspoon Sugar,Mooli Ke Patte (Radish Greens) - a handful,1 teaspoon Fennel seeds (Saunf),2 teaspoon Ginger Garlic Paste,2 teaspoons Sesame seeds (Til seeds),10 Curry leaves - (optional),2 teaspoons Cumin powder (Jeera), 45, Gujarati Recipes﻿, To begin making Gujarati Mooli Bajra Muthia Recipe, we will first make the Muthia dough.To make the muthiya dough, in a mixing bowl, combine the radish, radish leaves, bajra flour, whole wheat flour, besan, ajwain, dhaniya-jeera powder, hing, turmeric powder, green chilli paste, ginger garlic paste, coriander leaves, oil, lime juice, sugar and salt to taste.
Add some water and mix till everything just comes together.
Do not knead the dough too much.
We are looking for a stiff firm dough.
Prepare logs of dough that are 1-1/2 inch thick.
you can form around 2-3 logs as per convenience of kneading lightly with palms.Prepare a steamer and keep it on medium heat to preheat.Grease the steamer plate with some oil.Place the logs on it and steam covered for about 15-20 minutes.
Insert a knife to check if they are done.
The knife should come out clean when the Muthia is steamed.
Allow them to cool and slice the logs to about 1 inch thick.
In a non-stick pan, heat cooking oil.
Once the oil is hot, add the cumin seeds and once they sizzle, add in the curry leaves, fennel seeds and sesame seeds.Add the sliced Mooli Bajra Muthia and fry them on medium heat till they turn to a light golden colour.Serve Gujarati Mooli Bajra Muthia Recipe (Steamed and Tempered Grated Radish And Bajra-Besan Dumplings) on its own or with chutney of choice, like Dhaniya Pudina Chutney Recipe (Green Chutney) or Lahsun ki Chutney for snacks.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/madhulia/MooliBajra_Muthiya_.jpg, 20
Ingredients: tomato,salt,wheat flour,ginger,cumin powder (jeera),green chilli,chaat masala powder,red chilli powder,kabuli chana (white chickpeas),sugar,coriander (dhania) leaves,cloves garlic pound,onion,turmeric powder

Spicy Chana Chaat Frankie Recipe, 1 tablespoon Red Chilli powder,1 teaspoon Sugar,1 inch Ginger - chopped,2 tablespoon Chaat Masala Powder,Salt - to taste,2 sprig Coriander (Dhania) Leaves - chopped,1 cup Kabuli Chana (White Chickpeas) - soaked overnight and boiled,4 cloves Garlic - pound,1 Onion - chopped,1 Green Chilli - chopped,1 cup Whole Wheat Flour,1 pinch Salt,1 teaspoon Turmeric powder (Haldi),1 Tomato - chopped,2 tablespoon Cumin powder (Jeera), 55, North Indian Recipes, To begin making Spicy Chana Chaat Frankie Recipe soak the chickpeas in water till overnight.
Boil the chickpeas in a pressure cooker with water, so that lentils are fully immersed.
Pressure cook them for 30 minutes until they are cooked.Remove from the heat, wait until all the pressure is released naturally.
Strain the chickpeas and keep 1 cup of the cooked water for later use.Heat a sauce pan on medium heat with oil, add ginger garlic that is chopped and fry for 1 minutes till it softens.Add the cooked chickpeas, along with red chilli powder, turmeric power, chaat masala, cumin powder, sugar and salt.
Give it a toss.
At this point add the preserved water and cook until the water is all evaporated and you get a little wet gravy.Switch off the heat and add all the chopped vegetables along coriander leaves and give it a toss.
Check for salt and keep it aside.To make the parathasKnead the flour with water to form a firm dough.
Take a medium sized ball from the dough, dust some flour on to your rolling board and flatten the dough.
Start rolling the dough flat to form a big circle.
Do not roll it too thin.With skillet on medium high heat, place one rolled out paratha on the skillet.
After a few seconds you will notice an air pockets popping out.
At this point flip the plain paratha and smear about 1/2 a teaspoon of ghee.
Using a flat spatula do a light pressing and turning motion to cook to the paratha.Flip to the other side and press and turn the paratha in a similar way.
You will notice brown spots around the parathas and it will be slightly crisp.
Remove from heat and place on a platter or serve hot.Continue the similar process with the remaining rolled portions and stack the cooked paratha.To assembleTake out one paratha, smear mustard sauce evenly and spoon the stuffing and place it on one side of the paratha and start rolling it tightly.You can wrap it tightly with an aluminum foil and cover it tightly.
This will help you to eat the roll more conveniently.
You can cut it in the middle and peel off the wrapper and pack it for your lunch box as well.Serve the Spicy Chana Chaat Frankie along with green chutney and some fresh Carrot Cucumber Tomato Salad by the side to enjoy your evening snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Spicy_Chana_Chaat_Frankie_Recipe.jpg, 14
Ingredients: salt,yellow moong dal (split),chow chow (chayote squash),mustard seeds,asafoetida (hing),coconut,black peppercorns,curry leaves,white urad dal (split),dry red chillies,cumin seeds (jeera),turmeric powder,sunflower oil

Chow Chow Milagu Kootu Recipe-Chayote Squash Cooked in Peppery Lentil Curry, 1/2 teaspoon Turmeric powder (Haldi),2 teaspoons Sunflower Oil,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,2 Chow chow (chayote squash) - cut into cubes,1 tablespoon Fresh coconut - grated,2 Dry Red Chillies,1/2 cup Yellow Moong Dal (Split),Asafoetida (hing) - a pinch,2 teaspoons White Urad Dal (Split),1 sprig Curry leaves,1 teaspoon Whole Black Peppercorns, 25, South Indian Recipes, To begin making Chow Chow Milagu Kootu Recipe, wash and peel the outer skin of the chayote quash with a peeler.
Cut it into cubes and keep aside.Wash and soak the moong dal in water for 10 minutes.In a small pan, dry roast the peppercorns, cumin seeds, urad dal and grated coconut till they turn golden and fragrant in medium heat.
Grind it to a coarse mix using a mixer grinder and keep aside.Heat oil in a pressure cooker, add the mustard seeds, let it crackle.Once the mustard seeds have crackled add the asafoetida, curry leaves, red chillies and let it splutter.Add the chayote squash and saute for a minute.Drain and add the moong dal, and saute for a minute.Add the ground pepper mix, turmeric powder, salt to taste, 1.5 cup of water and mix well.Put the lid on and pressure cook for 2 whistles on medium heat.Once the pressure is completely released, remove the lid, mix well and its ready to serve.
Serve the Chow Chow Milagu Kootu Recipe along with Phulkas or with Jeera Rasam, Steamed Rice and Elai Vadam for the weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Chow_Chow_Milagu_Kootu_Recipe_Chayote_Squash_Cooked_in_Peppery_Lentil_Curry.jpg, 13
Ingredients: cashew nuts,wheat flour,nutmeg powder,ghee,pistachios,dry coconut (kopra),chiroti rava,sugar,dry ginger powder,badam (almond),phool makhana (lotus seeds),flax seeds,poppy seeds,cardamom powder (elaichi),gond (natural gum),melon seeds

Panjiri Recipe - Healthy Punjabi Dry Fruit Snack, 1 tablespoon Melon seeds,1/2 cup Sugar - powdered,1/4 cup Chiroti Rava,1/2 cup Ghee,1/2 teaspoon Dry ginger powder,1/4 cup Badam (Almond),1/4 cup Cashew nuts,1/2 teaspoon Cardamom Powder (Elaichi),1/3 cup Phool Makhana (Lotus Seeds),1/4 cup Pistachios,2 tablespoons Dry coconut (kopra) - slices,1 cup Whole Wheat Flour,2 tablespoons Gond (natural gum),1/2 teaspoon Nutmeg powder,2 tablespoons Flax seeds,1 tablespoon Poppy seeds, 35, Punjabi, To begin making the Punjabi Panjiri Recipe, make sure all your ingredients are measured out and arranged neatly on the counter.
Heat a kadai with a tablespoon of ghee on medium-low flame, and make sure the ghee is well heated.
To this add the gondh crystals and stir them occasionally, until they puff up well.
Once they have puffed up, turn off the flame and remove the puffed gondh in a plate and set aside.
Next add a tablespoon ghee yet again on medium low flame and roast the makhana until well roasted.
This will take about 2-3 minutes.
Likewise use a tablespoon of ghee each and roast the almonds, cashew, pistachios, dry coconut slices, melon seeds, flax seeds, and the poppy seeds.Once each of these are roasted individually, and set them aside to cool.
Combine the puffed gondh, roasted makhana, almonds, cashew, pistachios, dry coconut slices, melon seeds, flax seeds, and the poppy seeds in a mixing bowl and transfer to a mixer jar and grind to a coarse mixture.
Transfer the freshly ground coarse mixture, into a large mixing bowl.
Heat the remaining ghee in the kadai on medium-low flame, add the rawa and the whole wheat flour and roast until the mixture turns into a light brown colour.
To this add the dry ginger powder, nutmeg and cardamom powder, mix well and allow it to cool.
Once cooled add in the sugar powder and adjust the sweetness according to your taste.
Transfer this sweetened rawa-wheat flour mixture into the mixing bowl that contains the freshly ground dry fruit coarse mixture.
Mix well until combined and store in an airtight container for 2-3 weeks.
Serve Panjiri Recipe along with a Turmeric Milk Recipe - Haldi Doodh / Golden Milk or Badam Milk Recipe - Almond Milk as a snack during the winter season., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/panjiri_recipe-5_1600.jpg, 16
Ingredients: salt,rolled oats,blueberries,milk,badam (almond),chia seeds,drops vanilla

Overnight Oats Recipe (No Cook Blueberry Vanilla and Chia seeds Oatmeal), 1 tablespoon Chia Seeds,1/3 cup Blueberries,1/2 cup Rolled Oats,1 teaspoon Honey,3/4 cup Milk,1 tablespoon Badam (Almond) - sliced,1 pinch Salt,3 Drops Vanilla Extract, 375, Continental, To begin making the Overnight Oats Recipe (No Cook Blueberry Vanilla and Chia seeds Oatmeal), add all the ingredients together in a glass jar or a bowl.Stir well, cover and refrigerate overnight or for a minimum of 6 hours.The next day morning, remove the oatmeal from the fridge, top off with some fresh berries, fruits, nuts or granola and enjoy the Overnight Oats as a wholesome breakfast along with Rich Chocolate Banana Muffins., https://www.archanaskitchen.com/images/archanaskitchen/World_Breakfast/overnight_oatmeal_chia_Seeds_fresh_fruits_blueberries_Recipe_1600.jpg, 7
Ingredients: turmeric powder,cumin seeds,salt,asafoetida,lemon juice,mustard,curry leaves,coriander,onion,poha,green chillies,green peas

 Matar Poha (Recipe In Hindi),  lemon juice - lemon juice, 1 teaspoon cumin seeds, 2 sprig curry leaves, 1 teaspoon mustard,1 1/2 cups poha, salt - according to taste, 1 cup green peas, 1/2 teaspoon turmeric powder, 3 green chillies - finely chopped, coriander - finely chopped, 2 onions - finely chopped, 1/4 teaspoon Asafoetida, 25, North Indian Recipes, To make Matar Poha, first heat the water in a saucepan.
Add the peas and cook till they become soft.
Remove the peas and keep them aside.
Now wash the poha thoroughly.
Take out the water from the sieve female and keep it separately.
Heat oil in a pan.
Add asafetida, cumin seeds and mustard seeds and cook for 30 seconds.
After 30 seconds, add curry leaves, green chilies and cook for 1 minute.
Add onion after 1 minute and cook till the onion becomes soft.
After the onion softens, add turmeric powder, salt, peas and poha to it.
Mix well, sprinkle some water, cover the pan and cook for 2 to 3 minutes.
Turn off the gas and cover the pan.
Leave it covered for 5 to 6 minutes and garnish with green coriander and add lemon juice and mix.
Serve Matar Poha with Masala Tea for breakfast and fruits of your choice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Matar_Peas_Poha.jpg, 12
Ingredients: salt,wheat flour organic,parangikai pumpkin,virgin olive oil,red chilli flakes,onion,lemon,walnuts pine nuts,black pepper powder,bulgur wheat organic,spinach leaves (palak),spice powder

Baked Lebanese Pumpkin Kibbi Recipe, 1/2 cup Walnuts - or pine nuts,1 tablespoon Lemon juice,3 tablespoons Whole Wheat Flour - organic,1 tablespoon Extra Virgin Olive Oil,1 Kaddu (Parangikai/ Pumpkin) - peeled and diced,Black pepper powder - A pinch,Salt - to taste,2 Tablespoons Extra Virgin Olive Oil,1 teaspoon Red Chilli flakes,1/2 teaspoon All spice powder,2 Onions - peeled and thinly chopped,1 cup Bulgur wheat - organic,1 cup Spinach Leaves (Palak),1 teaspoon Sea salt, 60, Middle Eastern, To begin making the Baked Lebanese Pumpkin Kibbi recipe, dice the pumpkin and cook it in a pot with some water till mushy.
Strain the water and mash the pumpkin well.Add pumpkin, bulgur wheat, whole wheat flour, salt to taste, pepper powder and olive oil in a large bowl.
Mix well using a spoon or with your hands.
Add the sea salt, black pepper powder and the flour.
Mix it all well until perfectly combined.
The mixture should become like dough.
Kibbi dough is ready .
In a heavy bottomed pan, add the onions and olive oil.
Saute till the onion turns translucent.
Add chopped spinach and saute for another 2 minutes.
Add salt, red chilli flakes, spice powder and pine nuts.
Mix everything together and switch off.
Finally add the lemon juice in it.
Preheat the oven to 175 degrees C.
Divide the pumpkin kibbi dough in 2 equal portions.
Grease a shallow baking tray.
Firmly spread the first half of the kibbi over the baking tray.Evenly spread the stuffing over it.
Top it with the other half of the pumpkin kibbeh dough.
Wet your palm, spread and flatten the surface of the kibbi, ensuring that it covers the whole surface.With a knife, score in diamond patterns.
Pour the oil evenly on top.
Bake in a preheated oven to 200°C, for about 30 minutes or until well cooked.
Serve warm or at room temperature.Serve Lebanese Pumpkin Kibbi along with Pita Bread and Roasted Red Pepper Hummus for your house party appetisers.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/Lebanese_Pumpkin_Kibbi_Baked.jpg, 12
Ingredients: cheese,salt,wheat flour,coriander (dhania) leaves,dry yeast,curd,butter on the naans,garlic,flour (maida),butter,sunflower oil

Cheese Garlic Naan Recipe, 1 tablespoon Garlic - minced,2 tablespoons Garlic - finely chopped,Salt - to taste,1 1/2 teaspoon Active dry yeast,1/4 cup Coriander (Dhania) Leaves - finely chopped,1 tablespoon Butter,1 teaspoon Sunflower Oil,Butter - to smear on the naans,1/2 cup Curd (Dahi / Yogurt),1 cup Whole Wheat Flour,1 cup Cheese - grated,1-1/2 cup All Purpose Flour (Maida), 45, North Indian Recipes, To begin making the Cheese Garlic Naan Recipe, we need to make the dough to ensure it is well rested.
To make the dough in a mixing bowl, combine the all purpose flour, along with the whole wheat flour, active dry yeast, salt, garlic, coriander leaves, butter and mix well until the ingredients are well combined.
Now knead the dough with the curd and use the required amount of water to knead a soft dough.
Finally add in a teaspoon of oil and knead into a smooth dough and shape it into a large dough ball.
Place this in a greased bowl, and cover with a damp cloth and keep it rested in a warm place for about two hours.
Once the naan dough has doubled in size, punch down the dough, knead for a minute and divide into equal portions.Heat a cast iron tawa on medium heat, and keep it ready.Roll out each dough ball into a 4 inch diameter, place the grated cheese, and bring the edges together and make a potli, flatten between your palms, dust it in flour and begin to roll in a way that we get elongated, oval naans.
Brush water on one side of the naan, and evenly spread it on the entire surface of the naan, now place this naan on the tawa, with the water side face down, quickly sprinkle some chopped garlic, and press it down on the naan, in a way it gets embedded in the Cheese Garlic Naan.
Next, after about 40 seconds, flip the tawa upside down, in a way that the tawa is up and the naan is in direct contact with the flame.
Gradually the naan , will fall off from the tawa, using a pair of tongs, take the Cheese Garlic Naan from the griddle and cook the other side directly on the flame.
Keep moving the naan for even cooking.
Remove from the flame, slather some butter and serve hot.
 Serve hot Cheese Garlic Naan along with Spinach Mushroom Chickpea Curry Recipe or Tadkewali Masoor Dal Recipe - High Protein Masoor Dal Recipe,  Pudina Pyaz Kachumber Salad Recipe - Mint & Onion Salad  followed by a dessert of Mango Sago Kheer Recipe - Sabudana Kheer With Mangoes , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Cheese_Garlic_Naan_Recipe__1600.jpg, 11