anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,bay leaf (tej patta),red onion but evenly,pine nuts raisins,red chilli powder,black peppercorns,virgin olive oil,lemon from large lemon,cumin seeds (jeera),rice grain,coriander powder,masoor dal

Mujaddara Recipe (Traditional Middle Eastern Rice), 1/2 teaspoon Whole Black Peppercorns - crushed,1/2 teaspoon Coriander Powder (Dhania),1 teaspoon Cumin seeds (Jeera),Salt - to taste,1 cup Masoor Dal (Whole),3 Red onion - thinly but evenly sliced,Pine nuts - or raisins for garnishing (optional),Lemon juice - from one large lemon,1/2 teaspoon Red Chilli powder - (optional),1 Bay leaf (tej patta),1 cup Rice - long grain,1/4 cup Extra Virgin Olive Oil, 225, Middle Eastern, To begin making the Mujaddara, wash and soak the masoor/lentils in water for 3-4 hours.Drain and wash them once again, place them in a saucepan and cover with adequate water to cook them.
Place the saucepan on the heat and allow them to cook till softened, al dente.Meanwhile, heat oil in a wide flat bottom skillet.
Add the onions to it and saute on a medium to low flame fry them till golden and crispy (this will take 20-25 minutes of gently sauteing).Drain the onions with a slotted spoon onto absorbent paper and set aside until later use.Retain 1 tablespoon oil in the skillet and take out the rest.
Add the cooked lentils, spices, salt and half the onions to the oil in the skillet.
Toss together to mix.Add the rice and toss once again.
Add about 2-2 ½ cups water or vegetable stock (use leftover liquid from cooking the lentils, if any).Cook covered till the rice is just cooked, until the grains are soft to bite but grains remain separate and not mushy.
Take the rice out in a serving plate and garnish with the rest of the fried onions and pine nuts.Drizzle lime juice, just before serving.Serve Mujaddara along with Fattoush With Za'atar, Sumac and Pomegranate Molasses and spiced yogurt or Grilled Aubergines with Tzatziki for a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Mujaddara.jpg, 12
Ingredients: salt,water knead,mixed herbs (dried),black pepper powder,virgin olive oil,cloves garlic,red chilli flakes,sweet corn,britannia cheese block,flour (maida),spinach leaves (palak)

Spinach Corn & Cheese Momo Recipe, 1 cup Spinach Leaves (Palak) - washed and finely chopped,1 cup All Purpose Flour (Maida),1/2 teaspoon Red Chilli flakes,Salt - to taste,1/2 cup Britannia Cheese Block - grated,Water - to knead,1/2 teaspoon Mixed Herbs (Dried),1/2 teaspoon Black pepper powder,1 teaspoon Extra Virgin Olive Oil,1/2 cup Sweet corn,3 cloves Garlic - finely chopped, 35, Indo Chinese, To begin making the Spinach Corn & Cheese Momos Recipe, first let’s make the dough.For the Momo doughIn a mixing bowl, add maida, salt and mix.
Add water little at a time to knead to make a medium stiff dough.
The dough should be non sticky, smooth and firm.
Keep the momo dough covered for 2 hours before making filling.To make the Spinach Corn & Cheese FillingIn a skillet, heat oil on medium heat, add the garlic and saute until it turns golden brown.
Once done add in the spinach and corn and saute for about 5 minutes, until both the spinach and corn have cooked through.
Now season with some salt, mixed herbs, chilli flakes and mix well to combine.
Turn off the heat, transfer to a bowl and set aside.
To make the Spinach Corn & Cheese Momos Take a bamboo dim sum maker, or the regular idli steamer and fill it with water and pre heat it over a medium heat.Divide the momo dough into equal portions, of lemon sized balls.Take each ball and start rolling it out on a surface.
Roll out the dough as thin as you can so that the outer layer of the momo is thin and delicate.In every flatten dough leaf, add 1 tablespoon of the Spinach Corn filling, a teaspoon of grated cheese and fold the edges to form a semicircle.
Start pleating at one end to give a nice characteristic pleats.Do the same with all the rest of the dough and filling.
Keep the completed Spinach Corn & Cheese Momos under a moist cloth to prevent drying.Grease the steamer plate with oil or place butter paper before placing Spinach Corn & Cheese Momos to prevent sticking.If using traditional steamer it has own boiler or if using bamboo steamer then boil water in a shallow pan and when water start boiling put momo filled bamboo steamer on it.
Steam the Spinach Corn & Cheese Momos for 10 - 15 minutes until the momos look glossy on the outside.Once done transfer the Spinach Corn & Cheese Momos Recipe into a serving plate and serve hot.Serve Spinach Corn & Cheese Momos Recipe as a snack along with Homemade Red Chilli Garlic Sauce Recipe or Peanut Chilli Dipping Sauce Recipe on a rainy monsoon evening.
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Ingredients: mustard seeds,fennel seeds (saunf) pound,red chilli powder,cloves garlic,elephant yam (suransenairatalu) cubes,curry leaves,pearl onion (sambar onion),coconut oil,black pepper powder,turmeric powder

Kerala Style Chena Mezhukkupuratty Recipe - Yam Stir Fry, 1 tablespoon Red Chilli powder,1 cup Pearl onions (Sambar Onions),1 teaspoon Mustard seeds,1 tablespoon Fennel seeds (Saunf) - pound,1 sprig Curry leaves,1 tablespoon Coconut Oil,1 teaspoon Turmeric powder (Haldi),2 cups Elephant yam (Suran/Senai/Ratalu) - chopped into small cubes,1 teaspoon Black pepper powder,6 cloves Garlic, 45, Kerala Recipes, To begin making the Kerala Style Chena Mezhukkupuratty Recipe, firstly boil the yam in a pressure cooker with water, salt and turmeric for about 3 whistle.
Do not boil it till it becomes mushy.
Strain the water and keep it aside.In a mixer, add in the onions and garlic and grind it into a coarse paste.Heat a kadai with oil, splutter the mustard seeds, curry leaves and then add in the ground onions and garlic.
Add in the spice powders including red chilli powder, turmeric powder, fennel seeds, black pepper powder and fry till the raw smell goes away.Once done add in the boiled yam and coat the mixture well into the yam.
Stir fry till it crisps up and check for seasoning by adding salt.
Serve the Kerala Style Chena Mezhukkupuratty Recipe along with Thandu Keerai Sambar, Steamed Rice and Elai Vadam for your everyday meals., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Kerala_Style_Chena_Mezhukkupuratty_Recipe_Yam_Stir_Fry_Recipe_.jpg, 10
Ingredients: confectirs sugar,salt,ragi seeds,rice,idli rice,red poha (flattened red rice),white urad dal (split),yellow fenugreek seeds

Ragi Appam Recipe - A Healthy Twist To The Classic Kerala Appam, 3/4 cup Ragi Seeds,1/8 cup White Urad Dal (Split),1 teaspoon Salt,1/4 teaspoon Yellow Fenugreek Seeds,1/2 teaspoon Confectioners sugar,1/8 cup Red Poha (Flattened Red Rice),1/4 cup Idli Rice,1/2 cup Broken Raw Rice, 230, South Indian Recipes, To begin making Ragi Appam Recipe, firstly wash and soak all the ingredients separately for four hours.
Soak the methi seeds with the rice.Then in a mixer grinder grind rice first, after the rice is ground, add the ragi seeds and finally add the poha.
It should all be a thick batter.Transfer to a bowl, add salt and sugar to it and let the Ragi Appam batter ferment for about 8 hours.To make the Ragi appams check the consistency of the fermented Ragi Appam batter.Add water to adjust the batter to a thick pouring consistency.
If you make it too watery, then the Ragi Appams will not be as soft and will not spread well.
If too thick then the batter will clump up and not spread in the pan properly.Preheat the Appachetty or the Appam pan on medium high heat.
Pour a ladle of Ragi Appam batter on the Appachetty and swirl the pan in circular fashion to spread the batter.The ragi appam batter will be thick in the center and thin on the sides.Cover the pan with a lid for approximately 2 minutes until the Ragi Appam is crisped and brown on the sides and the center is steamed and cooked.
 Once done, transfer to a serving plate and serve immediately.
Proceed to make the Ragi Appams the similar way and serve them hot as soon as you make it.Serve the Ragi Appam Recipe along with Kadala Curry or Kerala Style Vegetable Stew for a wholesome breakfast, lunch or even dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/Kerala_Ragi_Appam_Recipe_1_1600.jpg, 8
Ingredients: salt,ginger,green chilli,bay leaf (tej patta),cauliflower (gobi),cloves garlic,cashew nuts ground paste,onion,kasuri methi (dried fenugreek leaves),cardamom powder (elaichi),black pepper powder,coconut milk,cloves (laung),garam masala powder,sunflower oil

Vegan Malai Cabbage Recipe, 2 teaspoons Kasuri Methi (Dried Fenugreek Leaves),1 Green Chilli,2 teaspoons Sunflower Oil,2 cloves Garlic,1/4 cup Cashew nuts - ground to a fine paste,Salt - to taste,1/2 teaspoon Black pepper powder,1 inch Ginger,1/4 cup Coconut milk,1/2 teaspoon Garam masala powder,1 Green Chilli - sliced for garnish,2 Cloves (Laung),1 Bay leaf (tej patta),Cardamom Powder (Elaichi) - a pinch,1 Onion - roughly chopped,2 cups Cauliflower (gobi) - cut into florets, 30, North Indian Recipes, To begin making Vegan Malai Gobhi Recipe, clean and cut the cauliflower into small florets.
Soak it in warm water with little salt to de-worm and keep aside.Make a fine paste of cashew with little water using a mixer grinder and keep aside.Heat oil in a heavy bottomed pan, add cloves, bay leaf and let the oil become fragrant.Make a fine paste of onion, ginger, garlic and green chilli using a blender and add it to the pan.
Let it cook until the raw smell goes away.Drain the cauliflower florets from the warm water and add it to the pan.
Saute for a minute.Add the garam masala, cardamom and pepper powder, 1 cup water and let the cauliflower florets cook to 3/4 the with the lid closed.
This will take about 8 to 10 minutes.Add the cashew paste, season with salt and simmer for 2 minutes.Add the coconut milk and adjust the consistency by adding little water and let it simmer for 5 minutes and switch off the heat.Slightly crush the kasuri methi between your palms and add it to the malai gobhi along with the green chillies as a garnish.Serve the Vegan Malai Gobhi Recipe, along with Phulkas and Tomato Onion Cucumber Raita for the weekday lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Vegan_Malai_Gobhi_Recipe.jpg, 15
Ingredients: salt,cumin powder (jeera),paneer,chaat masala powder,gram flour (besan),coriander (dhania) leaves,onion,green chillies,sunflower oil

Besan Chila Recipe Stuffed with Chatap Paneer, 6 sprig Coriander (Dhania) Leaves - few,1 teaspoon Cumin powder (Jeera),Sunflower Oil - for cooking,Salt - to taste,6 sprig Coriander (Dhania) Leaves - finely chopped,1/2 teaspoon Chaat Masala Powder,2 Green Chillies - finely chopped,2 Onions - finely chopped,2 cups Gram flour (besan),1 cup Paneer (Homemade Cottage Cheese) - crumbled, 25, Indian, To begin making the Besan Cheela Recipe, combine all the ingredients for the Besan Cheela in a large bowl.Gradually add water to make a smooth batter, add water in such a way that the cheena batter is not too watery or too thick.
It should have a light spreading consistency.Check the salt and spice levels and adjust to suit your taste.The cheela batter will be similar to the consistency of a dosa batter, but just a little lighter.
The batter should be able thinly coat the back of the spoon.The next step is to make the paneer stuffing.
In a large mixing bowl - combine all the ingredients and keep them aside.
Check the salt and adjust according to taste.The next step is to cook the Besan Cheela in a pan.Preheat a skillet on medium heat, pour a ladleful of batter on the pan and spread it in a circular motion to form a thin crepe/ dosa.Drizzle oil around the cheela and cook it until the top does not look raw and you notice the edges are getting brown.
Flip and cook on the other side for a few seconds.Once done, spoon the paneer filling to the center and then fold the Besan cheela.Transfer the Besan Cheela to a plate and serve hot.Serve the Besan Cheela along with a Sweet And Spicy Tomato Chutney and a Dhaniya Pudina Chutney for breakfast, a tea time snack or even weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Curefit_Breakfast_Recipe_Besan_Chilla_Stuffed_Paneer_And_Green_Chutney_10_1600.jpg, 9
Ingredients: salt,cumin powder (jeera),sage,paprika powder,onion powder,red chilli powder,virgin olive oil,paneer shape finger snack,chicken bless skinless breast piece angular,garlic,garlic powder,lemon,black pepper powder,tofu,dried oregano

Protein Fingers Recipe, 1 tablespoon Garlic - minced,3 tablespoons Extra Virgin Olive Oil,1/2 teaspoon Cumin powder (Jeera),1/4 teaspoon Onion powder,100 grams Chicken - boneless and skinless breast piece with angular slits,1 tablespoon Lemon juice,1/4 teaspoon Paprika powder,1/2 teaspoon Dried oregano,1/2 teaspoon Black pepper powder,1/4 teaspoon Red Chilli powder,1/4 teaspoon Sage,Salt - as per taste,100 grams Paneer (Homemade Cottage Cheese) - cut in shape of a finger snack,100 grams Tofu - cubed,1/4 teaspoon Garlic powder, 30, Continental, To begin making the Protein Fingers recipe, make a marination with olive oil, garlic, cumin powder, salt, pepper, paprika, red chilli powder, onion powder, garlic powder, oregano, sage and lemon juice.Apply marinate on the protein and keep it for at least 20 minutes or overnight in the refrigerator.Grill the protein logs on a hot grill pan or flat griddle until slightly charred.If grilling chicken, you will need to cover it and cook initially on both sides until the juices run out and chicken is cooked.Remove the lid and char the chicken skin on high heat for a couple of more minutes.Cut the cooked chicken into thin slices.
Serve the protein fingers warm with sour cream or salsa.Serve Protein Fingers along with Dill Leaves & Parmesan Dip during your dinner time or serve it as a snack in your house parties., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nand1s-yahoo.com/Protein_Fingers.jpg, 15
Ingredients: tomato,salt,seer fish steaks,mustard seeds,fennel seeds (saunf),red chilli powder,cloves garlic,black peppercorns,ginger garlic paste,curry leaves,coriander (dhania) seeds,cumin seeds (jeera),lemon,tamarind,turmeric powder,sunflower oil

Spicy Chettinad Fish Fry Recipe, 4 Seer fish - steaks,30 grams Tamarind - soaked in 1-2 tablespoon water,1 teaspoon Ginger Garlic Paste,Salt - to taste,10 Whole Black Peppercorns,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1 teaspoon Mustard seeds,1 teaspoon Sunflower Oil - adjustable,8 cloves Garlic - chopped,1 teaspoon Fennel seeds (Saunf),1 teaspoon Coriander (Dhania) Seeds,2 Lemon wedges,1 teaspoon Turmeric powder (Haldi),1 Tomato - chopped,1 sprig Curry leaves,Sunflower Oil - to fry, 60, Chettinad, To begin making the Chettinad Fish Fry Recipe, wash the seer fish steaks and keep it aside.Heat a Tadka pan and dry roast curry leaves, garlic and the spices till a nice aroma is released.After the spices cool down, using a Mortar and Pestle to grind these spices by adding a little oil.Now add tomato and tamarind along with its soaked water, the ground spices, ginger-garlic paste, turmeric powder, red chilli powder and salt to a Mixer.Grind it into a thick paste.
The paste will be dark brown in colour.Check salt, adjust and mix well.Smear every seer fish steak with this spicy paste on both sides.
Be generous while smearing the paste.
Let it be thick to achieve the spicy Chettinad effect.Marinate these steaks for at least 20 minutes.After 20 minutes, heat a Non-stick pan for shallow frying.Add adequate oil for shallow frying and place the fish steaks on the pan.After 5 minutes, carefully flip the fish to the other side on the pan.Continue to fry till the fish gets cooked and crisp.
The fish will appear flaky when it’s cooked.Garnish Spicy Chettinad Fish Fry Recipe with lime juice, garnish with lemon wedges and serve hot.Serve Chettinad Fish Fry Recipe along with Steamed Rice and Chettinad Paruppu Urundai Kuzhambu to make it a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Chettinad_Fish_Fry.jpg, 16
Ingredients: tomato,salt,ginger,arhar dal (split toor dal),rice,mustard seeds,ghee,bay leaf (tej patta),asafoetida (hing),jaggery,red chilli powder,spinach,cinnamon stick (dalchini),cumin seeds (jeera),lemon,ghee be ed after khichdi,turmeric powder

Khatti Meethi Palak Khichdi Recipe, 1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,1 Lemon - juice extracted,Salt - to taste,1 Bay leaf (tej patta) - torn,1 Tomato - finely chopped,3/4 cup Rice,300 grams Spinach - chopped,2 inch Ginger - finely chopped,3/4 cup Arhar dal (Split Toor Dal),1/2 teaspoon Red Chilli powder,1 tablespoon Ghee,1/4 teaspoon Asafoetida (hing),1 inch Cinnamon Stick (Dalchini) - broken,1 tablespoon Jaggery,2 tablespoons Ghee - to be added after khichdi is cooked,1/2 teaspoon Cumin seeds (Jeera), 30, North Indian Recipes, To begin making the Khatti Meethi Palak Khichdi first prep all the ingredients and keep them ready.We will cook the palak separately and then add it to the khichdi.
This will help retain the nutrition and the fresh green colour of the palak.Add the chopped palak into the pressure cooker, add 2 tablespoons of water, cover the pressure cooker and cook until you hear 2 whistles.After 2 whistles turn off the heat.
release the heat from the pressure cooker either by rinsing it under cold water or by lifting the weight with a fork to release the pressure.
Releasing the pressure immediately helps retain the fresh green colours of the palak.Open the pressure cooker and keep the palak aside.
Next step is to make the Khatti Meethi Palak Khichdi.
Rinse the rice and toor dal in water, drain excess water and keep aside.Heat 1 tablespoon of ghee in the pressure cooker over medium heat.
Add mustard seeds, cumin seeds and allow it to crackle.Add the cinnamon stick and bay leaves and stir for a few seconds.
Add the ginger, tomatoes, green chillies, turmeric powder, red chilli powder, asafoetida and saute until the tomatoes become slightly soft.Add the washed rice and dal, salt, jaggery, 4 cups of water and cover the pressure cooker.Pressure cook the Khichdi for about 4 to 5 whistles and turn off the heat.
Allow the pressure to release naturally as the khichdi will continue to cook while the pressure is present.Once the pressure is released, open the cooker and stir in the cooked palak/ spinach.
Stir in the lemon juice and the additional ghee and give it a brisk boil for 2 minutes.Turn off the heat and check the taste and adjust the salt and seasonings accordingly.
Once done, transfer the Khatti Meethi Palak Khichdi to a serving bowl and serve hot.Serve the Khatti Meethi Palak Khichdi topped with ghee, sliced onions and papad for a wholesome meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Khatti_Meethi_Palak_Khichdi_Recipe_8_1600.jpg, 17
Ingredients: flour (maida),water,chiroti rava,ghee

Pheki Mathri Recipe - Crispy Fried Savoury Fritters, 4 tablespoons Ghee,1 cup All Purpose Flour (Maida),2 tablespoons Chiroti Rava,1/3 cup Lukewarm Water, 60, Indian, To begin making the Pheki Mathai Recipe, first mix the dry ingredients - maida and sooji together.Add the ghee to the mixture and rub between your fingers till the dough turns crumbly and resembles breadcrumbs.Gradually add warm water, little at a time, while bringing the dough together into a ball.
Knead for 3-4 minutes till the dough stops sticking and comes together into a neat ball.Cover with a muslin cloth and let it rest for 30 minutes.After 30 minutes, divide the dough into 8 equal parts.
Make balls and keep aside for 5 minutes.Now roll the mathris out by rolling each ball into a disc about 1/4 inch thick and 5-6 inch diameter.
Poke the rolled out mathri with fork or knife so that it doesn't fluff up while frying.Next, to deep fry the mathri, heat sufficient oil in a kadai.
Fry the mathris for 2-3 minutes on each side till golden brown.
Remove from the oil with a slotted spoon and keep aside to cool.Allow the mathris to cool completely, and then store them in an airtight container.Serve Pheki Mathri Recipe as a tea time snack  along with Aam Ka Achaar Recipe and a hot cup of  Masala Chai, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Pheki_Mathri.jpg, 4
Ingredients: tomato,salt,green chilli,amchur (dry mango powder),boiled peanuts,red chilli powder,kabuli chana (white chickpeas),coriander (dhania) leaves,dry ginger powder,onion,lemon,green bell pepper (capsicum)

Kabuli Chana & Moongphali Salad Recipe, 1 teaspoon Amchur (Dry Mango Powder),1/2 teaspoon Dry ginger powder,1 cup Kabuli Chana (White Chickpeas) - soaked overnight,Salt - to taste,1 Green Bell Pepper (Capsicum) - chopped,1 Onion - chopped,1 Green Chilli - chopped,1 Lemon juice,1 cup Boiled Peanuts,2 teaspoon Red Chilli powder,1 Tomato - chopped,3 sprig Coriander (Dhania) Leaves, 90, Indian, To begin making the Kabuli Chana & Moongphali Salad Recipe, cook the soaked kabuli in pressure cooker with water and salt for about 5 whistles.
Until just done.
(Kabuli chana has to soak over night or at least for 6 hours)Allow the pressure to release naturally, drain all the water and keep the cooked chickpea separately.
Add whole peanuts with some more water into the pressure cooker, sprinkle with salt and cook for 2 whistle.Once the peanuts are cooked, rest till the pressure is released and add the cooked peanuts and kabuli into a mixing bowl.Add chopped onions, tomatoes, capsicum, green chilli, coriander leaves and all the spice powders and mix well.
Drizzle fresh lemon juice and mix well and serve fresh.Serve the Kabuli Chana & Moongphali Salad Recipe as a snack with your evening Masala Chai or you can as well serve it along with Punjabi Kadhi Pakora and phulka., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Kabuli_Chana__Moongphali_Salad_Recipe.jpg, 12
Ingredients: salt,cumin powder (jeera),ginger,corn flour,coriander powder,amchur (dry mango powder),coriander (dhania) leaves,red chilli powder,cloves garlic,dry red chillies,onion,sweet corn,button mushrooms,turmeric powder,green chillies,sunflower oil

Mushroom Masala With Corn Recipe, 1/2 teaspoon Cumin powder (Jeera),2 Green Chillies,1/2 teaspoon Turmeric powder (Haldi),2 tablespoons Coriander (Dhania) Leaves - finely chopped,Salt - to taste,2 Dry Red Chillies - finely chopped,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 inch Ginger,1 Onion - finely chopped,1 cup Sweet corn - steamed,7 cloves Garlic,1 tablespoon Sunflower Oil,2 tablespoons Corn flour,300 grams Button mushrooms - cut into cubes,1 teaspoon Amchur (Dry Mango Powder), 30, Indian, To begin making Mushroom Masala With Corn Recipe, clean the mushrooms and chop into cubes.
Keep aside.Make a coarse paste of ginger, garlic and green chilies using a pestle and mortar and keep aside.Now, take a bowl add the mushrooms, steamed corn kernels, ginger, garlic and chilli paste and mix well.To this add the turmeric, red chilli powder, coriander, cumin and corn starch powder.
season with salt and mix well.Heat oil in a pan, add the onions and saute until translucent.Add the dried red chillies and saute until the oil becomes aromatic.Add in the mushroom and corn mixture and mix well.Let it cook in medium heat till the mushrooms are cooked well and the mixture becomes semi dry.
Occasionally stir in between.Switch off the heat and garnish with coriander leaves.Serve the Mushroom Masala With Corn Recipe as an appetiser along with a warm Vegetarian Pumpkin And Chickpea Soup Recipe or Spiced Carrot And Onion Soup Recipe for a light supper.
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