anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,ginger,gingerand,garam masala powder,sunflower oil ghee,cardamom (elaichi) podsseeds,anardana powder (pomegranate seed powder),red chilli powder,amchur (dry mango powder) (or juice from lemon),onion,cinnamon stick (dalchini),lemon,coriander powder,turmeric powder,green chillies,kala chana (brown chickpeas)

Chole Pindi Recipe (Spicy Chickpea Curry), 1 cup Kala Chana (Brown Chickpeas) - soaked overnight,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Amchur (Dry Mango Powder) - (or juice from one lemon),Sunflower Oil - for cooking or ghee,Salt - to taste,2 Cardamom (Elaichi) Pods/Seeds,1 inch Ginger - finely chopped and more for garnish,2 Green Chillies - slit,1 teaspoon Coriander Powder (Dhania),1 Cinnamon Stick (Dalchini),1 Onion - finely chopped,1/2 teaspoon Garam masala powder,1 inch Ginger - thinly sliced,1 teaspoon Anardana Powder (Pomegranate Seed Powder),1/2 cup Homemade tomato puree,1/2 teaspoon Red Chilli powder,Lemon - wedges to serve, 620, North Indian Recipes, To begin making the Chole Pindi Recipe, we will first cook the soaked Kala chana chola (chickpeas) in the pressure cooker.
Click to see the video recipe of how to cook legumes like chickpeas in a pressure cooker.Make sure to cook the chola with a little salt.
After it is cooked, when you place it between your fingers, it should mash easily.
That's when you know you have the perfect texture of the cooked chola.The next step is to proceed to make the masala for the Pindi Chola.
Heat a teaspoon of oil in a heavy-bottomed pan over medium heat.Add the onion, ginger, green chillies, tomatoes, turmeric powder, coriander powder, garam masala powder, amchur powder, chilli powder, cinnamon stick and cardamom.Stir fry the spices along with the tomatoes, until the onions and tomatoes soften.
Once the onions and tomatoes, soften, add the cooked Kala Chana and give it a good stir.
Cover the pan, and simmer the Pindi Chole for about 5 minutes so the chola absorbs all the masalas and gets good flavors and taste.
Turn off the heat and stir in the chopped coriander leaves.Transfer the Pindi Chole to a serving bowl, garnish with thinly sliced ginger and a squeeze of lemon.Serve the Chole Pindi Recipe along with Phulka for an exciting Lunch meal.
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Ingredients: tomato,salt,cumin powder (jeera),ginger,bay leaves (tej patta),mustard seeds,cardamom (elaichi) podsseeds,red chilli powder,cloves garlic,black peppercorns,curd,onion,lemon,mutton,cinnamon stick (dalchini),coriander powder,potato (aloo),turmeric powder,cloves (laung),garam masala powder

Bengali Kosha Mangsho Recipe-Slow Cooked Mutton Curry, 2 teaspoon Lemon juice,2 teaspoon Whole Black Peppercorns,1 teaspoon Cumin powder (Jeera),2 teaspoon Mustard seeds,3 Tomato - chopped,1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,5 cloves Garlic - grated,1 teaspoon Garam masala powder,Salt - to taste,1 inch Ginger - grated,2 Cardamom (Elaichi) Pods/Seeds,4 Onions - chopped,1 Bay leaves (tej patta) - torn,3 Potatoes (Aloo) - halved (optional),750 grams Mutton,3 Cloves (Laung),8 cloves Garlic,2 teaspoons Turmeric powder (Haldi),1 inch Ginger,1 Cinnamon Stick (Dalchini),4 tablespoon Curd (Dahi / Yogurt), 185, Bengali Recipes, We begin making Bengali Kosha Mangsho Recipe-Slow Cooked Mutton Curry Recipe by marinating the mutton with ground ginger and garlic paste.
Then add the yogurt and the rest of the spice powders and mix it thoroughly till it is evenly coated.Rest it for 2 hours.Then heat  the pan with mustard oil, saute onion and tomato till it is well done.
Add all the spice powders once done keep it aside to cool and blend it into a smooth paste using a blender.Heat the pressure cooker, add oil, temper it with black pepper, cinnamon stick,bay leaves cardamom and sugar.
Add in the onion and tomato paste with all the masala powders, fry about 5 minutes.Now add the marinated mutton and the potatoes coat it with the gravy.Cook at a low heat, add 1 cup of water and cook the mutton covered for 5 whistles.
Once the pressure has been released naturally garnish with some chopped coriander leaves.Serve your spicy flavorful  Bengali Kosha Mangsho-Slow Cooked Mutton Curry with Lachha Paratha., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/sept-26/Bengali_Kosha_Mangsho_Mutton_Curry_Recipe-1.jpg, 20
Ingredients: salt,coriander (dhania) leaves,fennel seeds (saunf),ajwain (carom seeds),green peas (matar),cloves garlic,red chilli powder,gram flour (besan),ginger piece,water,onion,sesame seeds (til seeds),green chillies,garam masala powder,sunflower oil

Besan And Green Pea Cheela Recipe, 1/4 cup Coriander (Dhania) Leaves,Water - as required,1/4 cup Gram flour (besan),Salt - to taste,Ginger - A small piece,Garam masala powder - Pinch,1/4 teaspoon Fennel seeds (Saunf) - powdered,2 Green Chillies - finely chopped,1/4 teaspoon Red Chilli powder,1/2 cup Green peas (Matar),1/2 teaspoon Ajwain (Carom seeds),3 cloves Garlic,1 Onion,1 teaspoon Sunflower Oil,1/4 teaspoon Sesame seeds (Til seeds), 40, North Indian Recipes, To begin with Besan And Green Pea Cheela, first take a mixer jar and add green peas, garlic, onion, ginger, coriander leaves, a little water and make a paste.Take a mixing bowl and add chickpea flour, green peas paste, fennel seeds powder, sesame seeds, carom seed, salt and all the spices.
Mix them properly.After this, add water as required to make batter.Once the batter is ready, heat a skillet and pour the batter and form a round shape like we do when we prepare dosa.
Apply oil on cheela as needed and cook it from both the sides.Serve Besan And Green Pea Cheela with Dhaniya Pudina Chutney or any other chutney of your choice.
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Ingredients: salt,mustard oil,bay leaf (tej patta),dry red chilli,masoor dal,mango tender,panch phoran masala,turmeric powder,green chillies

Tok Dal Recipe (Bengali Style Masoor Dal), 2 to 4 Green Chillies,2 Dry Red Chilli,Salt - to taste,1 teaspoon Panch Phoran Masala,1 cup Masoor Dal (Whole),1 Bay leaf (tej patta),1 teaspoon Turmeric powder (Haldi),1 tablespoon Mustard oil,1 Mango (Raw) - tender and medium sized, 55, Bengali Recipes, To begin making the Tok Dal recipe, peel and slice the mangoes, along with the seed if possible.
Wash and soak masoor dal for half an hour.Pressure cook mango, dal, turmeric and slit green chillies together till the dal is cooked.
Mangoes should still hold the shape and not be overcooked.Once the cooker is cooled, open the lid and mash just the dal a little.In a heavy bottomed pan, heat the mustard oil.
Add bay leaf, paanch phoran and red chilly to it.
Let it crackle.Add the cooked dal and 1/2 cup water to the tempering.Add salt to taste and boil till the dal thickens.Once it is done, switch off the stove an it is ready to be served.Tangy, creamy and light, Tok dal goes best with steamed rice and a dollop of ghee.
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Ingredients: salt,vegetable stock,cumin powder (jeera),sunflower oil,badam (almond),black pepper powder,aubergine

Smoky Eggplant Soup Recipe, 1 Aubergine,1 teaspoon Cumin powder (Jeera),Salt - to taste,2 teaspoon Black pepper powder,2 teaspoons Badam (Almond) - toasted,1/2 teaspoon Salt,2 cups Vegetable stock,Sunflower Oil, 45, Continental, To begin making the Smoky Eggplant Soup Recipe by preheating the oven at 180-degree celsius for about 10 minutes.
Poke holes on the aubergine with the help of a fork so that it helps in cooking.
Apply some oil and sprinkle some salt.
Rest it on a tray, once the oven is heated, let the eggplant roast for about 25 minutes.
keep turning the aubergine so that it roasts evenly, bake until it is soft.
Take it out and let it rest for about 20 minutes till it cools down.
Remove the skin and take out all the seeds and retain only the pulp(flesh).
Using a hand blender, blend the roasted aubergine flesh to a smooth paste.
You can also add in the vegetables that were used to make the broth.
Once done put it in a saucepan, mix it with the vegetable broth.
season the soup with salt, pepper and cumin powder.
Bring it to a boil and switch off the heat.Serve the Smoky Eggplant Soup Recipe by sprinkling some toasted almonds for a healthy breakfast meal along with Whole Wheat Stuffed Bread Sticks Recipe.
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Ingredients: sesame seeds (til seeds) black white,wheat brown bread,salt,hung curd (greek yogurt),mustard sauce,tofu centimeter squares,soy sauce,carrot,coriander (dhania) leaves,sugar,lemon,cucumber,red chilli sauce,cabbage (patta gobi muttaikose),pepper

Tofu & Veggie Coleslaw Sandwich Recipe, 1 teaspoon Sugar,1 Carrot (Gajjar) - grated,1 cup Cabbage (Patta Gobi/ Muttaikose) - shredded,1 tablespoon Soy sauce,Salt and Pepper - for seasoning,4 Whole Wheat Brown Bread,1 tablespoon Mustard sauce,100 grams Tofu - sliced into 4 centimeter squares,1 teaspoon Sesame seeds (Til seeds) - Black and white,1 Lemon juice,4 tablespoon Hung Curd (Greek Yogurt),1 tablespoon Red Chilli sauce,1 tablespoon Honey,1 sprig Coriander (Dhania) Leaves,1 Cucumber - grated, 35, Continental, To begin making the Tofu & Veggie Coleslaw Sandwich Recipe, we will first prepare the coleslaw.
In a mixing bowl, add the chopped cabbage, carrots and cucumbers.
To this add curd along with all the dressings - mustard sauce, lemon juice, sugar, salt and pepper.
Mix well and keep aside - your coleslaw is ready.
Place a saucepan on heat and toast the tofu on both sides with little bit of oil till it is golden brown.Add in the soy sauce, honey and chili sauce.
Coat the tofu pieces well with the sauce and finally add in the sesame seeds.
Now to assemble the sandwich, spread a dollop of butter over one side of each of the slices and keep it ready.
Take a spoonful of the Coleslaw salad and spread it evenly on the bread, then place the tofu square on top and close it with another slice.
Toast the sandwich in a sandwich toaster till it is golden brown and serve.
Serve the Tofu & Veggie Coleslaw Sandwich Recipe along with a Banana Almond & Prunes Smoothie for a protein rich breakfastYou can also pack this sandwich in your kids lunch box along with a handful of nuts and pomegranates to make it a healthy meal.
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Ingredients: salt,green beans (french beans),ginger,mustard seeds,idli,sesame (gingelly) oil,carrot,curry leaves,pearl onion (sambar onion),white urad dal (split),green bell pepper (capsicum),mint leaves (pudina),turmeric powder,green chillies

Mixed Vegetable Idli Upma Recipe, 6 Curry leaves - finely chopped,10 Idli - cut into diced,1 Carrot (Gajjar) - finely chopped,1/2 teaspoon Turmeric powder (Haldi),1/2 cup Green beans (French Beans) - finely chopped,1/2 teaspoon Mustard seeds,1 teaspoon White Urad Dal (Split),Salt - to taste,1 Green Bell Pepper (Capsicum) - finely chopped,Mint Leaves (Pudina) - a small bunch finely chopped,1 inch Ginger - finely chopped,10 Pearl onions (Sambar Onions) - finely chopped (or 1 large onion),1 tablespoon Sesame (Gingelly) Oil,3 Green Chillies - finely chopped, 20, South Indian Recipes, To begin making the Mixed Vegetable Idli Upma Recipe, heat a teaspoon of oil in a heavy bottomed pan; add in the mustard seeds and allow it to crackle for a few seconds.Then add in the split urad dal and allow it to roast and turn a light brown in color.Once the dal is roasted we will add in the chopped onions, then the ginger, green chillies and curry leaves.
Saute on medium heat until the onions are transparent.
Add the carrots, capsicum and beans - sprinkle salt and roast the vegetables on medium heat.
You can optional sprinkle some water and cover the pan and steam cook the vegetables.Once tender we will add in the turmeric powder and the cut idlis and some salt to taste.Sprinkle a little water so the idlis don't get too dry, you want them to be moist and flavorful when the Mixed Vegetable Idli Upma is done.Stir all the ingredients well.
Turn the heat to low, cover the pan and allow the Mixed Vegetable Idli Upma to simmer for about 3 to 4 minutes.After 3 to 4 minutes, add in the chopped mint leaves and stir.
Transfer the Mixed Vegetable Idli Upma to a serving bowl and serve hot.Serve the delicious Idli Upma along with Roasted Garlic Tomato Chutney Recipe and top of this breakfast Kumbakonam Filter Coffee Recipe.
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Ingredients: fish sauce,salt,ginger,cardamom (elaichi) podsseeds,fennel seeds (saunf),black pepper corns,potato (aloo),cloves garlic,carrot,lemon grass bottom,palm sugar,coriander (dhania) seeds,cinnamon stick (dalchini),dry red chillies,onion,tamarind paste,coconut milk,chicken breasts,sunflower oil

Thai Chicken Massaman Curry Recipe, 1 Carrot (Gajjar) - cut into 1/2 inch pieces,1/2 tablespoon Coriander (Dhania) Seeds,1 tablespoon Tamarind Paste,1 inch Ginger - chopped,1 inch Cinnamon Stick (Dalchini),1 Lemon Grass - bottom half chopped,1 teaspoon Cardamom (Elaichi) Pods/Seeds,1 tablespoon Fish sauce,Salt - to taste,1/2 tablespoon Black pepper corns,6 Dry Red Chillies,1 Potato (Aloo) - cubed,6 cloves Garlic - chopped,250 grams Chicken breasts - cut into 1/2 inch pieces,1 Onion,1 teaspoon Palm sugar,2 tablespoons Sunflower Oil,1/2 tablespoon Fennel seeds (Saunf),1 cup Coconut milk, 55, Thai, To begin making Thai Chicken Massaman Curry Recipe first heat a pan on medium heat and add all the dry spices, cardamom seeds, cinnamon, peppercorn, fennel seeds, coriander seeds,dry red chilies, listed under massaman curry paste and roast for a minute and keep aside in a bowl.Then add all the wet ingredients listed under massaman curry paste like onions, lemongrass, ginger and garlic to the pan and roast till all the ingredients turn light brown in colour and keep aside in a bowl.Once all the ingredients are cooled grind into a smooth paste in a mixer grinder.
Add little water if required.Now heat a wok and add oil to it then add the massaman curry paste and stir for a minute.
Add the cubed chicken breast and diced vegetables and stir.Add in the roasted peanuts and thick coconut milk.
Once the Thai chicken curry comes to a boil reduce flame and simmer.
Add the fish sauce, tamarind paste, palm sugar, salt and bay leaves.
Simmer and cook the Thai Chicken Massaman Curry for half an hour till the chicken and vegetables are cooked.Serve Thai Chicken Massaman Curry with Thai Stir Fried Green Beans and Thai Jasmine Sticky Rice for a nice weekend Thai lunch.
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Ingredients: salt,wheat flour,cumin powder (jeera),coriander (dhania) leaves,carrot,green chillies,sweet potatoes,sunflower oil

Carrots & Sweet Potato Stuffed Paratha Recipe, 1/4 cup Coriander (Dhania) Leaves - chopped,1/2 cup Sweet Potatoes - boiled and mashed,Salt - to taste,1 cup Carrots (Gajjar) - finely grated,1/2 teaspoon Salt,2 cups Whole Wheat Flour,1 teaspoon Sunflower Oil,1 teaspoon Cumin powder (Jeera) - (roasted),1 Green Chillies - chopped (adjust), 45, North Indian Recipes, To begin making the sweet potato parathas, we will first make the dough.
Add flour and salt in a large bowl, adding little water at a time to make soft, pliable dough.Knead dough until it is smooth and elastic.
Add oil to coat the dough and knead little more.
The dough will be soft and nonsticky.
Allow the dough to rest for about 15 minutes, covered.Knead dough until it is smooth and elastic.
Add oil to coat the dough and knead little more.
The dough will be soft and nonsticky.
Allow the dough to rest for about 15 minutes, covered.Divide the dough into lemon sized balls and roll them out thin to approximately 3 inches in diameter.
Note tossing the dough in dry flour while rolling will prevent it from getting sticky when rolling them out.In another bowl, combine all the ingredients for the filling together.
Check the salt and spices and adjust to suit your taste.Add 1 tablespoon of the stuffing in the center.
Gather the sides and bring them together.
Remove the little excess dough which popped out when you brought them together.Press the stuffed dough down.
Toss it in some flour and roll it gently applying just even pressure to roll.
Roll it to desired thickness and your comfort level in rolling.Place the stuffed sweet potato carrot parathas on the hot griddle/skillet.
Cook on medium heat adding a little oil or ghee to cook the parathas until you notice it gets brown spots on both the sides and has lightly crisp outer crust.Serve Carrots & Sweet Potato Stuffed Paratha Recipe along with Boondi Raita Recipe Spiced With Black Salt, Instant Gor Kairi Lonche Recipe - Sweet Raw Mango Pickle and Apple, Kiwi, Pineapple Juice Recipe for a complete breakfast.
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Ingredients: salt,arhar dal (split toor dal),banana flower (vazhaipoo) from its stem,mustard seeds,asafoetida (hing),sesame (gingelly) oil,water,curd,curry leaves,dry red chillies,white urad dal (split),turmeric powder

Vazhaipoo Paruppu Usili Recipe - Banana Flower Paruppu Usili, 1 teaspoon White Urad Dal (Split),1/2 teaspoon Turmeric powder (Haldi),2 sprig Curry leaves,1/4 Mustard seeds,Salt - to taste,1 Banana flower (Vazhaipoo) - peeled from its stem,1/4 cup Curd (Dahi / Yogurt),Sesame (Gingelly) Oil,1/2 teaspoon SSP Asafoetida (Hing),2 Dry Red Chillies,1/4 cup Water,1 cup Arhar dal (Split Toor Dal) - soaked for 3 to 4 hours,1 teaspoon Turmeric powder (Haldi),3 cups Water,1 tablespoon Sesame (Gingelly) Oil, 40, South Indian Recipes, To begin making the Vazhaipoo Paruppu Usili Recipe, first soak the toor dal in water for about 3 to 4 hours.
Once the dal is soaked until soft; drain the excess water.
Into a food processor, add in the toor dal, add little water, salt to taste, torn dried red chillies, and turmeric powder.
You can add more chillies if you like it spicier.Blend the lentils into a smooth mixture.
If you want the Paruppu Usili to have a coarse texture when steamed, then grind the dal a little coarse.Grease steamer plates or idli plates with a little bit of oil and spoon the ground toor dal (paruppu usili) mixture into the steamer plates.Place the filled steamer plates into the steamer and steam for10 minutes on high heat.
Once steamed, turn off the heat.
Transfer the steamed dal into a bowl and allow it to cool until we prepare Vazhaipoo for the usili.Clean the Vazhaipoo (banana flower) and keep them soaked in a bowl which has water and curd mixed in it.
Soak for ten minutes.
Drain and chop Vazhaipoo.
Watch our video to learn how to prune the banana flowerHeat 1 teaspoon of sesame oil in a frying pan, add in the chopped Vazhaipoo (banana flower) and turmeric powder, salt to taste, cover and steam cook them for 2 to 3 minutes.
Remove and keep them aside.In the same pan add some more oil, once oil is hot add mustard seeds, split urad dal and saute till the urad dal turns golden brown in colour.Once the urad dal has turned golden brown, add asafoetida, curry leaves and break the steamed toor dal cakes and add to the pan.
Stir fry for 5 to 8 minutes until it forms a crumble.
Finally add the cooked Vazhaipoo and stir to combine well .Check for salt and adjust according to taste.
Transfer the Vazhaipoo Paruppu Usili Recipe to a serving bowl and serve.Serve Vazhaipoo Paruppu Usili Recipe with Sundakkai / Manathakkali Kai Vathal Kuzhambu, Steamed Rice and Elai Vadam for a delicious lunch., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/Recipe_Collection/Vazhapoo_Paruppu_Usli_recipe_6_1600.jpg, 12
Ingredients: salt,milk,flour (maida),baking soda,vanilla butterscotch essence,brown sugar (demerara sugar),walnuts pecans,dates,butter,cinnamon powder (dalchini)

Sticky Date Pudding With Butterscotch Sauce Recipe, 1-1/4 cup Fresh cream,1/2 cup Butter (unsalted),1 cup Brown Sugar (Demerara Sugar),1/4 teaspoon Salt,Walnuts - or pecans (optional),3/4 cup All Purpose Flour (Maida),1/2 cup Brown Sugar (Demerara Sugar),3/4 cup Milk,1 teaspoon Vanilla Extract - or butterscotch essence,1/2 teaspoon Baking soda,1/4 cup Butter - cubed,1/2 teaspoon Cinnamon Powder (Dalchini),1/2 cup Dates - pitted and roughly chopped, 50, Continental, To prepare Sticky Date Pudding With Butterscotch Sauce Recipe, take the dates and milk in a medium Saucepan and bring to a boil over high heat.
Remove from the heat.Add baking soda and stir until the dates start to break down.Set the saucepan aside and allow mixture to cool for about 20 minutes.Take butter and brown sugar in a deep bowl.Using an Electric whisk, cream together butter and sugar until pale.Add the dates mixture and fold in gently.Sift in the flour, cinnamon and salt.
Stir the mixture until everything is combined evenly.Preheat Oven to 180 degrees Celsius and grease the ramekins with butter.Spoon the mixture into ramekins/desirable moulds.Bake Sticky Date Pudding for 30 minutes or until a skewer inserted comes out clean.Method for Butterscotch SauceHeat all the ingredients in a medium heavy-based saucepan, stir over medium heat for 5 minutes or until well combined.Increase heat to high and bring the sauce to a boil.Reduce heat to low and simmer, uncovered, stirring often, for 7-8 minutes or until the sauce thickens slightly.Remove the pan from the heat and set the Butterscotch Sauce aside.AssemblingOnce the sticky date puddings are baked, allow to cool for 5 minutes and then turn upside down on a serving plate.Smother the sticky date pudding with warm butterscotch sauce and serve with crumbled walnuts on top., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Vibha_Bhutada/Sticky_Date_Pudding_With_Butterscotch_Sauce.jpg, 10
Ingredients: tomato,salt,ginger,green peas (matar),virgin olive oil,quinoa organic,curry leaves,coriander (dhania) leaves,onion,cumin seeds (jeera),turmeric powder,green chillies

Spicy Quinoa Upma Recipe, 1 tablespoon Extra Virgin Olive Oil,1/8 teaspoon Turmeric powder (Haldi),Salt - as per your taste,1 cup Quinoa - organic,1 Tomato - finely chopped,1/2 teaspoon Ginger - finely grated or chopped,1 Onion - finely chopped,1/2 cup Green peas (Matar) - steamed,1 sprig Curry leaves,4 sprig Coriander (Dhania) Leaves - finely chopped,1/2 teaspoon Cumin seeds (Jeera),2 Green Chillies - slit lengthwise, 50, Indian, To begin with Spicy Quinoa and Oats Upma Recipe, dry roast the quinoa in a large pan for about 3 to 5 minutes on medium heat.
Once they get a roasted aroma, set them aside.In the same heavy bottomed pan, add a tablespoon of olive oil on medium-low heat,  once the oil is hot, add ginger, cumin seeds, curry leaves and green chilies.
When the cumin seeds begin to sizzle, add onions and saute it until the onions turn translucent and become soft.Add the turmeric powder, tomatoes and peas to the onions and saute it for a couple of minutes.
Sprinkle salt according to your taste and pour in 2 cups of water to the tomato onion mixture and bring the water to a brisk boil.
Once the water is boiling, add the roasted quinoa and allow them cook for about 4-6 minutes on medium heat.
Stir gently on low heat to get rid of any lumps.
Cover the Quinoa upma with a lid and allow it cook for another 10 minutes until all the water is absorbed and the quinoa is cooked.After 10 minutes, turn off the heat and garnish the Spicy Quinoa Upma with chopped coriander leaves.
You can optionally sprinkle some lemon juice and serve warm.Serve the Quinoa Upma along with Coconut Chutney, a glass of Green Apple Spinach Juice for a wholesome breakfast.
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