anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,ginger,amchur (dry mango powder),ghee,asafoetida (hing),fennel seeds (saunf),mustard oil,red chilli powder,water,cloves garlic,coriander (dhania) leaves,onion,potato (aloo),coriander powder,flour (maida),turmeric powder,green chillies,garam masala powder

Onion Kachori Recipe, 2 cups All Purpose Flour (Maida),3 Onions - finely chopped,Water - as required,Mustard oil,2 Potatoes (Aloo) - boiled and mashed,1 teaspoon Garam masala powder,Salt - to taste,4 cloves Garlic - finely chopped,1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,2 Green Chillies - finely chopped,1 teaspoon Fennel seeds (Saunf),2 tablespoons Ghee,1/4 teaspoon Asafoetida (hing),1/4 teaspoon Turmeric powder (Haldi),4 sprig Coriander (Dhania) Leaves - finely chopped,1 inch Ginger - finely chopped,1 teaspoon Amchur (Dry Mango Powder),1 teaspoon Salt, 60, Indian, To begin making the Pyaaz Kachori Recipe, first add flour, salt and ghee into a mixing bowl and and mix them well.
Mix till you get a mixture which holds together into a ball and when left breaks apart.
Add more ghee if required.Then, add water gradually, and knead into a soft dough.
Knead well until it comes into a smooth and soft dough.Cover it and let the dough rest for about 1 to 2 hours.
While the dough rests, we will prepare the filling for the kachori.Heat a heavy bottomed pan and add 1 tablespoon of mustard oil.
Once the oil is hot, add hing and fennel seeds to it and allow them to sizzle.Next, add finely chopped onions, ginger, garlic and green chilies and sauté until onions turn translucent.Once done add the mashed potatoes and all the spice powders including red chilli powder, turmeric powder, coriander powder, garam masala powder, amchur powder, salt to taste and mix well.Stir in the coriander leaves and turn off the heat and let the filling of kachoris cool down completely.To make the KachorisTake the rested dough and lightly knead it on a clean flat surface till it is smooth.
Divide the dough and the filling into an equal number of portions.Place a heavy bottomed pan with enough oil to deep fry the kachoris, on the heat and allow it to heat.Roll one portion of the dough into smooth ball and then flatten it into a 3-inch circle.
Place a portion of the filling in the center.
Bring all the edges to gather and seal it tightly.Flatten this stuffed ball into a 3 inch circle with your fingers,press gently to keep the filling intact.
Keep aside and repeat this step for rest of the dough until all the portions of dough and filling are used.By now the oil should be warm for deep frying the kachoris.
Deep fry small batches (not more than 2-3) of kachori on medium heat for about 3 minutes on either side, until golden, puffed up and crispy.Take them out and put it on a kitchen towel so that the extra oil is absorbed.
Serve hot.Pyaaz Kachori Recipe is a tea-time delicacy that is enjoyed with a Mint Chutney & Sweet Date Chutney and Masala Chai Recipe  for evening snacks., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Pyaaz_Kachori.jpg, 18
Ingredients: pistachios,custard apple (sitaphal) pulp collected,milk full fat,badam (almond),cardamom powder (elaichi)

Sitaphal Rabdi Recipe, 3 Custard apple (Sitaphal) - de-seeded and pulp collected,1-1/2 liter Milk - full fat,1/4 cup Pistachios - slivered,1 teaspoon Cardamom Powder (Elaichi),1/4 cup Badam (Almond) - slivered, 100, Indian, To begin making Sitaphal Rabdi Recipe, de-seed the custard apples and collect the pulp in a bowl and keep aside.Pour the milk in a heavy bottom pan and bring it to a rolling boil.Add the cardamom powder and simmer the milk.Lower the heat and let it simmer till a thick layer of cream forms on its surface.Collect the cream on the sides of the pan and simmer the milk further.Keep collecting the thick layer of milk till the milk is reduced to a considerable amount.Once you collect all the thick layer of the cream, switch off the heat and transfer the collected cream to a big bowl and let it cool completely.Add in the custard apple pulp, slivered almonds, pistachios and mix gently.Refrigerate for 2 to 3 hours before serving.Serve the chilled Sitaphal Rabdi Recipe at the Diwali party menu at home the coming season and let your guest rejoice in its sweetness.Serve the chilled Sitaphal Rabdi Recipe at the Diwali party menu along with other Diwali dessert like Paneer Gulab Jamun Recipe (Delicious Diwali Sweet) and a snack like Pan Fried Onion Pakora Recipe (A Perfect Diwali & Evening Snack)., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Seetaphal_Rabdi_Recipe.jpg, 5
Ingredients: tomato,salt,ginger,asafoetida (hing),coriander (dhania) leaves,ghee,ajwain (carom seeds),betel leaves (paan),tulsi (holy basil),cloves garlic,water,curry leaves,mustard seeds,dry red chilli,cumin seeds (jeera),rasam powder,black pepper powder,tamarind,turmeric powder

Tulsi And Betel Leaves Rasam Recipe, 1 Dry Red Chilli,Water - as required,1/2 teaspoon Mustard seeds,1 Tomato,Curry leaves - Few,1/3 teaspoon Turmeric powder (Haldi),4 sprig Tulsi (holy basil),1/2 tablespoon Rasam Powder,1 teaspoon Ghee,1 tablespoon Ginger - finely chopped,Salt - as needed,25 grams Tamarind,1/2 teaspoon Ajwain (Carom seeds),1/2 teaspoon Asafoetida (hing),1/2 teaspoon Cumin seeds (Jeera),2 Betel leaves (paan),Coriander (Dhania) Leaves - Few,1/3 teaspoon Black pepper powder,6 cloves Garlic, 40, South Indian Recipes, To begin making the Tulasi And Betel Leaves Rasam recipe, clean the betel leaves and tear it into 2 parts discarding the thick stem in between the leaves.Take out the leaves from the tulsi and discard the stem.
Wash the leaves thoroughly.Blend betel leaves, tulsi, garlic, pepper, cumin seeds, tamarind, omam (carom seeds) into a fine paste adding little water in a blender.Take a wok/kadhai, add the ground betel leaves & tulsi paste, ginger , chopped tomato, curry leaves, salt, turmeric & hing.Add water.
Let it boil well for 15 minutes in low flame.After boiling add rasam powder and cook until frothy.The next step is to temper the rasam.
Heat ghee in a tadka pan on medium heat, add mustard and red chilli and allow it to splutter.
Add this to the rasam and garnish with coriander leaves.Serve Tulsi And Betel Leaves Rasam with hot steaming rice and Elai Vadam or consume as hot piping soup., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Neeru_Srikanth/Tulasi__Beetal_Leaves_Rasam.jpg, 19
Ingredients: salt,ginger,sunflower oil,capers,tomato tomato,water,cloves garlic,onion,spaghetti pasta conchiglie linguine,thyme leaves,black olives,black pepper powder,dried oregano

Spaghetti Pasta Alla Puttanesca Recipe, 5-6 Capers - optional,4 Tomatoes - pureed + 1 small tomato chopped coarsely,4 cloves Garlic - minced,1 teaspoon Dried Thyme Leaves,Sunflower Oil - for cooking,Salt - to taste,Lukewarm Water,1 Onion - chopped,150 grams Spaghetti Pasta - or Conchiglie/ Linguine,4 Black olives - sliced,1/2 inch Ginger - sliced,1 teaspoon Black pepper powder - to taste,1 teaspoon Dried oregano, 45, Italian Recipes, To prepare Spaghetti Pasta Alla Puttanesca Recipe, prepare the red sauce first.
Puree the tomatoes into a fine paste.Take a pan and add in oil, bringing it to a medium low heat.Add the chopped onions, minced garlic cloves, and let it sweat to a translucent color, add salt to prevent from charring.Add in tomato puree and keep sautéing gently for about 5-10 minutes till everything looks well combined and the sauce thickens.Season with powdered black pepper or any other seasonings of your choice.
You can add oregano, thyme etc.Add capers (if using),cook the red sauce for another 5 minutes.
Add chopped black olives and switch off.For PastaStart by boiling your pasta in a pot with water and a pinch of salt.
Cook it al-dente because your pasta will further soften with the gravy red sauce also.Strain the water from pasta and reserve it for later use.Give a quick wash to the al-dente cooked pasta in cold running water.
This will avoid pasta being sticky.In a wok, add a tablespoon of oil, ginger, and about 4-6 tablespoons of red sauce and cook it on a medium low flame for a good 5 to 8 minutes till everything looks well combined.Mix the boiled Spaghetti to the gravy and cook for another 3-5 minutes and the Spaghetti Pasta Alla Puttanesca is ready to be served with Italian Style Potato And Cucumber Salad or Tomato Mozzarella Bites (Non-Vegan) for sides, along with a crusty Garlic bread., https://www.archanaskitchen.com/images/archanaskitchen/World_Pastas_Pizzas/pasta_alla_puttanesca.jpg, 13
Ingredients: sweet spicy red chilli sauce (tomato chilli sauce),salt,wheat flour,rice vermicelli noodles (thin),green beans (french beans),ginger,green chilli,ghee,spring onion greens stalks,cloves garlic,carrot,black pepper powder,green bell pepper (capsicum),cabbage (patta gobi muttaikose)

Vegetarian Chinese Samosa Recipe, 1/4 cup Ghee,1 Green Chilli - finely chopped,Salt - to taste,1 cup Rice Vermicelli Noodles (Thin) - cooked,12 Green beans (French Beans) - finely chopped,2 inch Ginger - grated,1 teaspoon Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce),Black pepper powder - to taste,1/2 cup Cabbage (Patta Gobi/ Muttaikose) - finely chopped,2 Carrots (Gajjar) - finely chopped,2 cups Whole Wheat Flour,1 pinch Salt,3 cloves Garlic - finely chopped,1 Green Bell Pepper (Capsicum) - finely chopped,3 Spring Onion Greens - stalks, 55, North Indian Recipes, To begin making the Chinese Samosa recipe, first prep all the ingredients and keep them ready.
We will make the filling and the dough first and then proceed to bake the chinese veg samosa.To begin making the dough for the samosa crust, combine all the ingredients for the dough in a large mixing bowl.
Rub the ghee into the flour till you see coarse crumbs.Add a little water at a time and knead to make a firm and yet smooth dough.
Cover the dough and keep it aside to rest while we prepare the chinese filling.For the stuffing, heat oil in a wok or a heavy bottomed pan.
Add the ginger, garlic, green chilies and spring onions and stir fry for a few seconds until you can smell the aromas coming through.Add the carrots, beans, capsicum and cabbage and stir fry on high heat until it is cooked through.
The vegetables will be cooked yet firm.Once done, add the cooked noodles, that are roughly chopped, the chili sauce, salt and pepper.
Stir together until the filling combined with all the ingredients.
Check the taste and adjust the salt and chili.Turn off the heat and keep the filling aside to cool.Preheat the oven to 170 C and grease a baking sheet with oil.Divide the samosa dough into 12 equal portions.
 Dust it in a little flour and roll into a small square.Place a small portion of the chinese filling into the rolled out dough.
At this stage you can fold it like a wonton by bringing the edges together.
Seal the edges by pinching it well, so it gives a shape and stands out.Proceed the same way to make the similar chinese veg samosas.
Brush each of the samoas with oil or ghee on the top and arrange it on the baking tray to bake.Place the chinese veg samosas into the oven and make for about 20 to 25 minutes until it is crisp and golden brown from all sides.
The baking times will differ from oven to oven, so to check at the 15 minute mark to see if its done or needs to be baked more.Once done, remove the Veg Chinese Samosas from the oven and serve.Serve the Veg Chinese Samosa along with a Schezwan sauce as an appetizer or a evening tea time snack for parties., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Tea_Time_Snacks/Vegetarian_Chinese_Samosa_Recipe_Tea_Time_Evening_Snack-1.jpg, 14
Ingredients: salt,yellow moong dal (split),ginger,rice,bay leaf (tej patta),ghee,cardamom (elaichi) podsseeds,asafoetida (hing),coriander (dhania) leaves,water,dry red chilli,cinnamon stick (dalchini),cumin seeds (jeera),lime lime,turmeric powder,green chillies

Khichdi With Fresh Spices Recipe, 1/2 teaspoon Turmeric powder (Haldi),1/4 teaspoon Cumin seeds (Jeera),2 Cardamom (Elaichi) Pods/Seeds,1-2 Dry Red Chilli,1 tablespoon Ginger - grated,Green Chillies,1 cup Rice,Lime Wedges - Lime wedges,1/2 cup Yellow Moong Dal (Split),1 tablespoon Ghee,1 Bay leaf (tej patta),1/4 teaspoon Asafoetida (hing),Salt - as per taste,3 cups Water,Coriander (Dhania) Leaves,1/2 inch Cinnamon Stick (Dalchini), 60, Indian, To begin making Khichdi with Fresh Spices Recipe, first rinse and wash rice and the lentils together.
Soak them for about 30 minutes in water.Heat 1 tablespoon ghee in a pressure cooker and add cumin seeds.
When it starts to sputter add bay leaf, dry red chillies, green cardamom, cinnamon, ginger and asafoetida.Saute for 10 to 15 seconds and add the drained  rice and moong dal to the pressure cooker and saute for a minute.Pour 3 cups of water into the pressure cooker, turmeric powder and salt to taste.
Close the lid tightly and pressure cook the khichdi on a medium heat till the cooker releases a whistle.
Once the whistle comes, turn the flame to low and cook for 5 minutes.After 5 minutes turn off the heat and wait till the pressure is released naturally and open the lid.
Transfer the Khichdi with Fresh Spices into a serving bowl.Add ghee on top if you like and garnish the Khichdi with Fresh Spices with coriander leaves, green chillies and a wedge of lemon and  serve hot.
Serve Khichdi With Fresh Spices Recipe with Pudina & Dhaniya Raita Recipe and Aam Ka Achaar Recipe for a simple comforting weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Alaka_Jena/Khichdi.jpg, 16
Ingredients: black rice,coconut,ghee,water,cardamom powder (elaichi),palm sugar jaggery

Chettinad Kavuni Arisi Sweet Recipe (Black Rice Pudding), 1 cup Black Rice,1/2 cup Palm sugar - or jaggery,1 teaspoon Ghee,1/2 cup Fresh coconut - grated,1/2 teaspoon Cardamom Powder (Elaichi),3 cups Water, 40, Chettinad, To begin making the Chettinad Kavuni Arisi Sweet recipe, wash the rice and soak adding lots of water for about 8 hours or overnight.Drain the water and add the rice to a pressure cooker.
Pour 3 cups of water to the rice, drained water can also be used.Pressure cook for 5 to 6 whistles.
Once the pressure seizes, open the lid of cooker.Add palm sugar or jaggery along with cardamom powder to the rice.
Mix and keep cooking in medium flame by mashing with a ladle.Add grated coconut to it and mix well.
Cook until it becomes thick.Remove from flame and add in ghee.
Mix and serve warm.Serve Chettinad Kavuni Arisi Sweet after your simple meal of Vegetable Sambar, Steamed Rice and Elai Vadam on a weekday., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/CHETTINAD_KAVUNI_ARISI_SWEET__BLACK_RICE_PUDDING.jpg, 6
Ingredients: salt,wheat flour,coriander (dhania),amchur (dry mango powder),ghee,ajwain (carom seeds),red chilli powder,onion,potato (aloo),aerated water (soda water),green chillies,garam masala powder

Stuffed Masala Aloo Naan Recipe Made Without Oven, 1 teaspoon Salt,1 teaspoon Garam masala powder,Salt - to taste,3 Potatoes (Aloo) - boiled and mashed,2 Green Chillies - finely chopped,1 Onion - finely chopped,Coriander (Dhania) Leaves - small bunch,1/2 teaspoon Red Chilli powder,2 cups Whole Wheat Flour,1/2 teaspoon Ajwain (Carom seeds),2 teaspoon Ghee,1 teaspoon Amchur (Dry Mango Powder),1 cup Aerated water (Soda Water), 70, North Indian Recipes, To begin making the Stuffed Masala Aloo Naan Recipe Made Without Oven, first prep all the ingredients and keep them ready by the side.Mix the flour, salt & ghee and knead a dough with soda water until you get a smooth dough.
Set aside the naan dough for 30 minutes.Meanwhile mix the ingredients for the stuffed masala naan.Combine all the ingredients for the masala naan stuffing in a large mixing bowl.
Check the taste and adjust to suit the palate.
Set this aside.After the naan dough has rested take small portion of it, dust in flour and roll them into a small circle.
Place a large spoonful of the stuffing in the center and seal the dough.
Flatten it and roll the stuffed masala naan just a bit to make an oval or round shape.The next step is to cook the naan.
You can either bake it in the oven or cook in a skillet/ tawa.Take heavy bottomed skillet/ tawa and cook the naans on one side.
Once you notice one side is getting cooked, place the other uncooked side of the stuffed naan on flame.
Grill the Stuffed Masala Naan till it is cooked and charred a bit.
Once the masala naan is cooked, remove from the heat.
Smear some butter on the naan and serve hot.
 Repeat the process for the remaining stuffed masala naans.Serve the Stuffed Masala Aloo Naan along with a Tadka Raita Recipe (Spiced Curd With Onions) for breakfast or even a one dish weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Aparna_Dubey/Stuffed_Chur_Chur_Naan__with_or_without_oven.jpg, 12
Ingredients: mutton chops,tomato,salt,green chilli,mustard seeds,bay leaf (tej patta),coriander (dhania) leaves,red chilli powder,black peppercorns,ginger garlic paste,coriander (dhania) seeds,onion,cumin seeds (jeera),dry red chillies,cinnamon stick (dalchini),mutton,coriander powder,turmeric powder,cloves (laung),sunflower oil

Chettinad Mutton Chops Kuzhambu Recipe-Mutton Chops Curry, 1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),2 Onions - finely chopped,1 Onion - finely chopped,1 tablespoon Ginger Garlic Paste,3 Tomatoes,2 tablespoon Sunflower Oil,1 Green Chilli,Salt - to taste,1-1/2 teaspoon Whole Black Peppercorns,1/2 teaspoon Mustard seeds,Coriander (Dhania) Leaves - for garnish,1/2 teaspoon Turmeric powder (Haldi),1 tablespoon Coriander (Dhania) Seeds,1 inch Cinnamon Stick (Dalchini),500 grams Mutton - chops,1 teaspoon Cumin seeds (Jeera),2 Dry Red Chillies,1 Bay leaf (tej patta),Mutton - as required,4 Cloves (Laung),1 teaspoon Salt, 70, Chettinad, To begin making the Chettinad Mutton Chops Kuzhambu recipe, first clean and wash the mutton chops well.
Marinate the chops with 1 teaspoon red chili powder and salt for about 2 to 4 hours.To the marinated mutton add 1 teaspoon cumin seeds and 1 finely chopped onions and 1 cup water and pressure cook for 3 to 4 whistles.Chop onions fine and puree them along with green chili.
Chop tomatoes and puree it separately.
Keep them aside.Heat a wide pan.
Dry roast cumin seeds, black pepper corns, coriander seeds, dried red chilies and mustard seeds.Roast them on low flame for about a minute until it starts to splutter.
Be careful, these whole spices can burn easily.
So make sure you reduce the flame and roast it for about a minute.
Remove from flame, let it cool and then grind into powder in a mixer grinder.Heat 2 tablespoons oil in a wide pan.
Add cloves, cinnamon stick and bay leaf.Add onion green chili paste and sauté till raw smell of the onion paste is gone.Add ginger garlic paste and cook till the raw smell of the paste is gone.
Now add tomato puree and cook till tomato puree thickens and oil separates from the edges of the pan.Once it is done, add spice powders including red chili powder, turmeric powder, coriander powder and the powdered spice mix along with salt.
Cook for about 1 minute.Add cooked mutton chops along with the water in it.
Simmer and cook for about 25 minutes.
Add water if needed.
Check for salt and it is ready to be served.Serve Chettinad Mutton Chops Kuzhambu with Steamed Rice, Dosa or Phulkas for weekend dinners.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Chettinad_Mutton_Chops_Kozhumbhu__Mutton_Chops_Curry.jpg, 20
Ingredients: tomato,salt,burger buns,corn flour,red chilli powder,carrot,iceberg lettuce,onion,britannia cheese slice,green bell pepper (capsicum),mint leaves (pudina),potato (aloo),wheat bread crumbs,britannia cheese asli pepper,garam masala powder,sunflower oil

Avengers Cheeseburger Recipe-Aloo Tikki Burger Recipe, 2 Carrots (Gajjar) - grated,6 Burger buns,2 Tomato - sliced round,Salt - to taste,6 Britannia Cheese Slice,1/2 teaspoon Garam masala powder,6 Potatoes (Aloo) - boiled and mashed,2 Onions - finely chopped,1/4 cup Mint Leaves (Pudina) - chopped,1 Green Bell Pepper (Capsicum) - finely chopped,6 tablespoons Britannia Cheese Spread - Asli Pepper,2 Onion - sliced round,1 tablespoon Sunflower Oil,Iceberg lettuce - as required,2 tablespoon Corn flour,Whole Wheat Bread crumbs - as required,1/2 teaspoon Red Chilli powder, 55, Fusion, To begin making the Avengers Cheeseburger Recipe, into a preheated pan add oil, chopped onions, capsicum and the carrots.
Saute until soft and lightly caramelized.
Turn off the heat and allow it to cool.Once the caramelized onions are cooled add them into a large bowl along with boiled and mashed potatoes, red chilli powder, garam masala, mint leaves, corn flour and salt to taste.
Stir well to combine.Take 6 portions of the mashed potato mixture.
Flatten and shape them into discs.
Toss the potato patties in breadcrumbs and place on  preheated pan.Drizzle oil around the aloo tikkis and pan fry until golden brown and crisp on both sides.
Once done remove from the pan and keep aside.Note: If the burger bun size is small, you can shape them accordingly.Smear butter on the bun and toast them on the pan until golden and crisp.Now we will assemble the Avengers CheeseburgerOn the bottom half of the bun smear 1 tablespoon of Britannia asli pepper cheese spreadz.Place a crisp lettuce leaf and then place the hot aloo tikki.
Keep a slice of Britannia cheese slice and place a sliced tomato and few onion rings at the top.Close and serve the Avengers Cheeseburger.
Serve hot.Serve Avengers Cheeseburger Recipe with crunchy Baked Potato Wedge Recipe and Watermelon Raspberry Lemonade Recipe., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Avengers_Cheese_Burger_With_Aloo_Tikki_Video_Recipe_Cheesy_Kitchen_Recipes_15_1_1600.jpg, 16
Ingredients: tomato,spinach,mozzarella cheese,cloves garlic,black pepper powder,quinoa

Stuffed Tomatoes with Quinoa, Spinach and Cheese Recipe, 2 cloves Garlic - minced,1/2 teaspoon Black pepper powder,1/2 cup Quinoa,1/2 cup Mozzarella cheese - shredded,4 Tomatoes,1 cup Spinach - washed and chopped, 40, Continental, To prepare Stuffed Tomatoes with Quinoa, Spinach and Cheese, preheat Oven to 350 degrees Fahrenheit/180 degrees Celsius.In a medium sauce pot, add a cup of water and bring it to boil.
Wash quinoa thoroughly with water.Add quinoa to the boiling water and cook until water is absorbed completely.
Set asideIn a pan, heat oil over medium heat.
Once the oil is hot, add minced garlic and chopped spinach.Cook until the spinach is wilted.
Add salt and pepper to the cooked spinach and keep it asideWash tomatoes and remove top portion of the tomatoScoop the flesh inside the tomatoes and add salt.
Keep aside.Mix cooked quinoa and spinach together.Stuff the tomatoes with quinoa spinach mixture.Line a Baking tray with non-stick baking spray.Arrange the stuffed tomatoes on the tray.
Cover the tray with aluminum foil.Bake the tomatoes for about 20 minutes.Remove the aluminum foil and top the tomatoes with mozzarella cheese.Broil the tomatoes for about 8 minutes until the cheese melts.Serve the Stuffed Tomatoes with Quinoa, Spinach and Cheese Recipe along with a glass of Mulled Apple Juice Recipe and Breakfast Hash Browns Recipe to enjoy your breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Stuffed_Tomatoes_with_Quinoa_Spinach_and_Cheese.jpg, 6