anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,wheat flour,tofu,red bell pepper (capsicum),soy sauce,dry yeast,tomato pulp,sugar,hoisin sauce,cucumber,button mushrooms,flour (maida),red chilli sauce

Taiwanese Style Gua Bao Recipe - Steamed Bao Buns With Sweet And Spicy Mushroom & Tofu Recipe, 150 grams All Purpose Flour (Maida),1 tablespoon Soy sauce,Salt - to taste,5 Button mushrooms - quartered,2 tablespoon Sugar,2 tablespoon Active dry yeast,1/2 teaspoon Honey,1 Red Bell pepper (Capsicum) - sliced,1/2 Cucumber - thinly sliced,1 Tomato - pulp removed,1 tablespoon Homemade Hoisin Sauce,100 grams Tofu - cubed,1 tablespoon Red Chilli sauce,150 grams Whole Wheat Flour, 245, Appetizer, To begin making the Taiwanese Style Gua Bao Recipe - Steamed Bao Buns With Sweet And Spicy Mushroom & Tofu Recipe bloom the yeast in lukewarm water along with sugar.
Then add the yeast mixture into the dry ingredients like the whole wheat flour and the all purpose flour and knead it with the help of lukewarm water into a soft dough.
Keep it aside in the same mixing bowl by covering it with a damp cloth in order for the dough to rise.
Next, pickle the cucumber, cabbage, and tomato with soya sauce, vinegar, chili flakes, sugar and salt in a small mixing bowl.
Now we will make the stuffing, Heat a pan and sauté mushroom till all the water gets evaporated, then add the tofu and toast it for a few minutes.
To the pan add soya sauce, hoisin sauce, honey and salt and toss it over till the tofu is evenly coated.Now check the dough that has been resting for a while, divide the dough equally into medium sized balls.
Take each ball and roll it into half inch thick, apply oil on top and fold it into a half.
Place these rolled doughs onto a parchment paper and let it rest for 5 more minutes.
Once done place it inside the steamer and steam for 10 minutes.
Remove the steamed bao and stuff it with the pickled vegetable and then top it up with the sautéed mushroom and tofu.
Garnish it with coriander leaves on top and serve.Serve the Taiwanese Style Gua Bao Recipe party appetizer along with vegetarian wonton soup for a comforting meal.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/oct13/Gua_Bao_Taiwan_Steamed_Bao_Buns_Recipe_With_Sweet_and_Spicy_Mushroom_and_Tofu-1.jpg, 13
Ingredients: tomato,arhar dal (split toor dal),asafoetida (hing),ghee,mustard seeds,water,cloves garlic,curry leaves,dry red chilli,coriander (dhania) leaves,cumin seeds (jeera),green apple,rasam powder,turmeric powder

Green Apple Rasam Recipe, 1 Dry Red Chilli,1/2 teaspoon Turmeric powder (Haldi),3/4 cup Arhar dal (Split Toor Dal) - cooked,1/2 teaspoon Mustard seeds,1 Tomato,Water - Water,Ghee - as required,Curry leaves - Few,1 Green apple,1/2 tablespoon Rasam Powder,2 cloves Garlic - finely chopped (optional),1/2 teaspoon Asafoetida (hing),4 sprig Coriander (Dhania) Leaves - finely chopped,1/2 teaspoon Cumin seeds (Jeera), 30, South Indian Recipes, To begin making the Green Apple Rasam, firstly cook dal,  by adding it in the pressure cooker along with 1/2 a cup of water.
Close the pressure cooker and pressure cook the dal for 4 whistles.
Turn off the flame, allowing the pressure to release naturally.
Drain the water and keep it aside.Chop green apple, tomato and blend them into a juice by adding water in a mixer grinder.
Do not strain.
Take a heavy bottomed pan, add the apple tomato juice, hing, curry leaves, turmeric and salt.
Bring it to a boil.Add rasam powder and dal and bring it to a boil.
Once it is done, now we will prepare the tempering.Heat ghee in a tadka pan on medium flame, add the mustard seeds, allow it to splutter cumin seeds, garlic, and dry chilliPour it into the rasam, garnish with coriander leaves and serve hot.Serve Green Apple Rasam along with hot steamed rice, Elai Vadam, Raw Jackfruit Poriyal Recipe - South Indian Style Stir Fry and Spiced Butter Milk With Coriander And Ginger Recipe for a perfect meal.
 , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Neeru_Srikanth/Green_apple_rasam.jpg, 14
Ingredients: tomato,salt,red radish,lemon,coriander (dhania) leaves,onion,cucumber,green chillies,pepper

Cucumber, Red Radish, Tomatoes & Onion Salad Recipe, 1 Red Radish - diced,2 Tomatoes - diced,Lemon juice - from one lemon,2 Green Chillies - finely chopped,Salt and Pepper - to taste,1 Cucumber - peeled and diced,1 sprig Coriander (Dhania) Leaves - finely chopped,1 Onion - thinly sliced, 30, Indian, To begin making the Cucumber, Red Radish, Tomatoes & Onion Salad Recipe, first get all the ingredients chopped.In a large mixing bowl, add all the vegetables- cucumber, radish, tomatoes, onions, and add salt, pepper, green chilies, lemon juice and coriander.
Toss the salad well and serve it fresh.
Serve the Cucumber, Red Radish, Tomatoes & Onion Salad along with Golden Glow Smoothie Recipe for a simple evening snack during the summer season.
, https://www.archanaskitchen.com/images/archanaskitchen/World_Salads/Cucumber_Red_Radish_Tomato_Onion_Salad_Recipe-1.jpg, 9
Ingredients: baking powder,salt,milk,curd,sugar,vanilla,flour (maida),sunflower oil

Homemade Baked Donuts Recipe, Salt - as required,1-1/3 cup All Purpose Flour (Maida),2-1/2 tablespoon Sunflower Oil,3/4 cup Milk,1-1/2 tablespoon Curd (Dahi / Yogurt),2 teaspoon Baking powder,1/2 cup Sugar,2 teaspoon Vanilla Extract, 50, Continental, To begin with Homemade Baked Donuts, preheat the oven to 180 degree celsius and grease the donut pan.In a small bowl, mix together flour, baking powder and salt.
Set it aside.In a medium bowl, whisk together yogurt and sugar.
Once done, add milk, oil, and vanilla essence.
Mix properly until everything is combined well.
Gently stir in the flour mixture, whisking until there are no lumps.Fill each donut pan with the batter leaving 1/4 of each mould.
Bake for 15-20 minutes or until a toothpick inserted in the donut comes out clean.
Place donuts on a cooling rack and cool it completely.Serve Homemade Baked Donuts during tea time parties or pack it in your kids snack box., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Waagmi_Soni/donut_baked_homemade_1600.jpg, 8
Ingredients: salt,elephant yam (suransenairatalu),red chilli powder,tamarind paste,sooji (semolina rava),rice flour,turmeric powder,sunflower oil

Suran Fodi Recipe - Goan Semolina Crusted Yam, 1/2 teaspoon Turmeric powder (Haldi),250 grams Elephant yam (Suran/Senai/Ratalu),2 tablespoons Sooji (Semolina/ Rava),1 teaspoon Red Chilli powder,1/4 teaspoon Salt,4 tablespoons Sunflower Oil - for shallow frying,1 tablespoon Salt,2 tablespoons Tamarind Paste,1 teaspoon Turmeric powder (Haldi),1 tablespoon Rice flour,1/2 teaspoon Red Chilli powder, 100, Goan Recipes, To begin making the Suran Fodi Recipe, liberally apply coconut oil to your palms and then using a kitchen knife, cut the thick skin from the yam and discard.Slice the yam thinly (1/2 centimetre), making sure that your palms are still oiled.Soak the yam slices in 2 cups of water with 1 tablespoon salt .
Soak for at least 30 minutes.
This step is crucial and skipping it will cause your skin and mouth to itch when you consume the yam.Thoroughly wash the yam under running water after 30 minutes.Put the slices in a mixing bowl, add the tamarind paste to it and mix well to coat the slices.
Let it rest for another 30 minutes.Then add red chilli powder, turmeric powder and salt and mixIn a separate mixing bowl or wide plate, combine the ingredients under “For the coating” like the sooji, rice flour, red chilli powder, turmeric powder, salt to taste and mix well.Drizzle 2 tablespoon oil on a preheated pan.Take a few masala-coated yam slices at a time and coat them in the semolina mixture.Drizzle 2 tablespoon oil on top of the coated yam pieces and pan-fry for 10 minutes until crisp.
You can sprinkle some water on the slices of yam and cover it to ensure it cooks evenly.
After 10 minutes flip them to the other side and again fry for 10 minutes, until crisp.Serve hot along with Steamed Rice, Sangacho Ross and Maskachi Bhaji for an authentic Goan vegetarian meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Rava_Fried_Elephant_Foot_Yam__Suran_Fodi.jpg, 8
Ingredients: tomato,salt,yellow moong dal (split),ginger,bay leaf (tej patta),ridge gourd (turai peerkangai),red chilli powder,water,coriander (dhania) leaves,cinnamon stick (dalchini),cumin seeds (jeera),coriander (dhania) powder,lemon,turmeric powder,green chillies,sunflower oil

Turai Moong Dal Recipe - Turia Mag Ni Dal, 1/2 teaspoon Turmeric powder (Haldi),1/2 Lemon - juice extracted,Salt - to taste,1 Bay leaf (tej patta) - torn,1 teaspoon Cumin seeds (Jeera),1 Tomato - finely chopped,1 teaspoon Red Chilli powder,6 sprig Coriander (Dhania) Leaves - finely chopped,1 teaspoon Coriander (Dhania) Powder,1 Ridge Gourd (Turai/ Peerkangai) - peeled and diced,1/2 teaspoon Salt,1 inch Cinnamon Stick (Dalchini) - broken,1 teaspoon Sunflower Oil,2 cups Water,1 inch Ginger - finely chopped,1 cup Yellow Moong Dal (Split),1 Green Chillies - slit, 30, Gujarati Recipes﻿, To begin making the Turai Moong Dal Recipe, first prep all the ingredients and keep them ready.Add the  moong dal in the pressure cooker along with salt and turmeric powder.
Cover the cooker and pressure cook the dal for 3-4 whistles and turn off the heat.
Allow the pressure to release naturally.
Keep this cooked dal to the side.
You don't have to mash the dalNext to make the Turai Masala, heat oil in a pressure cooker; add the cumin seeds, ginger and green chillies and give it a stir.Add the tomatoes, turmeric powder, red chilli powder, coriander powder and salt to taste.
Saute the tomatoes until it slightly softens.Next add the cut ridge gourd/ turai sabzi and give it a stir.
Add 1/4 cup of water, cover the pressure cooker and cook for 2 whistles and turn off the heat.
Allow the pressure to release naturally.Once both the cookers have released the pressure, open and add the cooked moong dal to the turai masala.Give it a stir and taste and check if it needs more salt and adjust to taste accordingly.Give the Turai Moong Dal a brisk boil for 2 minutes and turn off the heat.Stir in the chopped coriander leaves and the lemon juice and transfer the Turai Moong Dal/ Turia Mug Ni Dal to a serving bowl and serve hot.Serve this Turia Mug Ni Dal/ Turai Moong Dal along with Sukhi Aloo Sabzi and Thepla that are almost necessity to be made along with this dish.Another favorite combination that we love is to pour a ladle full of Turai Moong Dal over hot bowl rice topped with melted ghee., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Turai_Moong_Dal_Turia_Mug_Ni_Dal_Gujarati_Recipe_3_1600.jpg, 16
Ingredients: tomato,salt,ginger,kashmiri red chilli powder,karela (bitter gourd pavakkai),coriander (dhania) leaves,anardana powder (pomegranate seed powder),cloves garlic,curd,onion,cumin seeds (jeera),cardamom powder (elaichi),coriander powder,turmeric powder,green chillies,sunflower oil

Sindhi Karela Bhaji Recipe - Sindhi Style Bitter Gourd Sabzi, 1 teaspoon Kashmiri Red Chilli Powder,1/2 teaspoon Turmeric powder (Haldi),5 cloves Garlic - finely chopped,2 teaspoons Coriander Powder (Dhania),Salt - to taste,1 teaspoon Cumin seeds (Jeera),1/4 cup Curd (Dahi / Yogurt),2 Karela (Bitter Gourd/ Pavakkai) - cut into roundels,2 Green Chillies - finely chopped,1/2 teaspoon Cardamom Powder (Elaichi),Coriander (Dhania) Leaves - finely chopped,1 teaspoon Anardana Powder (Pomegranate Seed Powder),1 tablespoon Sunflower Oil,2 Tomatoes - finely chopped,1 inch Ginger - finely chopped,2 Onions - thinly sliced, 40, Sindhi, To begin making the Sindhi Karela Bhaji Recipe, in a pressure cooker, add the karela along with 2 tablespoons water and salt.
Pressure cook for two whistles and turn off the heat.Release the pressure immediately by running cold water over the pressure cooker.
Releasing the pressure immediately prevent the karela from getting over cooked.
Keep aside.Heat oil in a kadai on medium flame, add the cumin seeds and allow it to sizzle.
Once the seeds have sizzled add the ginger and garlic, green chillies and saute for about 30 seconds.
Now add onions and saute until it softens and turns golden brown.
Once the onions have turned slightly brown; add the chopped tomatoes, mix well and cook until the tomatoes are mushy.Once the tomatoes are cooked, add the turmeric powder, kashmiri red chilli powder, coriander powder, cardamom powder, anardana, salt and mix well to combine.
Cook for about 2 to 3 minutes until the masala comes together for the Karela bhaji.After the masala is cooked through add the yogurt and cook for a few minutes.Finally add the pre cooked Karela into the pan.
Sprinkle some water and cover and let the Sindhi Karela Bhaji simmer for 5 minutes.
Once done, check the salt and spices and adjust accordingly.
Turn off the heat and stir in the coriander leaves.
Transfer Karela Bhaji into a serving bowl and serve.
 Serve the Sindhi Karela Jo Bhaji Recipe along with Sindhi Tidali Dal Recipe and Jowar Jo Dodo Recipe - Sindhi Sorghum Roti for a simple Sindhi meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Sindhi_Karela_Bhaji_Recipe_27_1600.jpg, 16
Ingredients: salt,soy flour,baking powder,milk,vivatta maida,sugar,milk powder,butter

Osmania Biscuits Recipe, 3 tablespoons Milk Powder,200 grams Butter (unsalted),100 grams Sugar,2 teaspoons Baking powder,260 grams Vivatta Maida,Milk - to brush before baking,1 tablespoon Soy flour - toasted (optional),1 teaspoon Salt, 45, Andhra, To begin making Osmania Biscuits Recipe, line two baking sheets with parchment paper and set aside.Sift the all purpose flour with baking powder and salt in a bowl.
Cream the butter using a silicon or rubber spatula until softened.
Incorporate the sifted flour mixture very little at a time to the creamed butter without any lumps.You can use your fingers to ease the process but not the heel of your palm as it is warmer than the fingers by which the butter can melt and disturb its texture.
Once all the flour is mixed in, with light hands knead or massage the mixture in order to incorporate some air.After a couple of minutes the dough turns light and pale.
Now add milk powder, soy flour and powdered sugar.
Knead them for couple of minutes until well combined.At this point you can refrigerate the dough for few minutes, if its sticking to your hands or else you can continue with the process.Divide the dough into two equal portions.Dust the working surface with little flour and roll out one dough portion into 1/4 inch thick sheet.
Using standard round cookie cutter cut out cookies of approximately 3 inches in diameter.Place them on prepared baking sheet and repeat the process with the remaining.
Brush their top with milk at room temperature.Place them in the refrigerator while we preheat the oven at 200 degree celcius.
Bake them for 20 to 25 minutes until golden brown.Place them on wire rack and cool them to room temperature.
Store in airtight container.
Stays good up to two weeks and more depending on the weather conditions.
Serve Osmania Biscuits Recipe along with Irani Chai Recipe and Karachi Biscuits Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swapna_sunil/Osmania_Biscuits_edited.jpg, 8
Ingredients: salt,coconut,mustard seeds,jaggery,curry leaves,white urad dal (split),dry red chillies,bhindi (lady fingerokra),tamarind,sunflower oil

Udupi Style Bendekayi Palya Recipe - Ladies Finger With Coconut, 3 Dry Red Chillies,Salt - to taste,20 Bhindi (Lady Finger/Okra),1/2 teaspoon White Urad Dal (Split),1/2 cup Fresh coconut - grated,1 teaspoon Mustard seeds,2 Dry Red Chillies,1 tablespoon Sunflower Oil,Curry leaves - a handful,1 teaspoon Jaggery,18 grams Tamarind - soaked in water, 45, Udupi, To begin making Udupi Style Bendekayi Palya Recipe, wash okra with water and allow them to dry completely.
Once dried chop them into small pieces.Soak tamarind in a cup of warm water and extract its juice and set it aside.
Discard the pulp.In a non-stick kadai, heat a little oil.
Once the oil is hot, add mustard seeds, Allow to splutter.
Add urad dal and allow it to turn golden and sizzle.Add in curry leaves and red chillies.
Let it sizzle for a couple of seconds.Now, add the okra pieces and cook with the lid opened until the okra is half cooked and stickiness/sliminess goes off.
Ensure to fry them in high heat and stir continually, but careful enough to not break them.Meanwhile, let’s prepare masala for palya.
In a mixer, grind coconut and dried red chilies into coarse powder without the addition of water.
The paste has to be coarse.Once the okras are half cooked, add jaggery, salt, and tamarind juice.
Add little amount of water and cook with the lid covered until the okras are completely cooked and the water is absorbed.Now, add the freshly grounded coconut paste to the okra pieces and cook them on low heat.Cook Udupi Style Bendekayi Palya Recipe until the raw smell of coconut goes off, for about 5 minutes.
Switch off the heat and it is ready to be served.Prepare this simple Udupi Style Bendekayi Palya Recipe, and serve it with hot piping Udupi Style Mixed Vegetable Sambar Recipe and Steamed Rice for lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/KarthikaKrishnan/Udupi_Style_Bende_Kayi_palya_Ladies_finger_Dry_With_Coconut.jpg, 10
Ingredients: tomato,salt,ginger,mustard seeds,coconut,fennel seeds (saunf),red chilli powder,cloves garlic,curry leaves,pearl onion (sambar onion),coriander (dhania) seeds,turmeric powder,coconut oil,green chillies,kala chana (brown chickpeas)

Kerala Kadala Curry Recipe - Spicy Chickpeas in Coconut Curry, 1/2 teaspoon Mustard seeds,5 cloves Garlic - finely chopped,2 tablespoons Coriander (Dhania) Seeds,Salt - to taste,2 Green Chillies - slit,2 sprig Curry leaves - finely chopped,1 cup Kala Chana (Brown Chickpeas) - soaked overnight and cooked,1 teaspoon Fennel seeds (Saunf),1 cup Fresh coconut,1 tablespoon Coconut Oil,1/4 teaspoon Turmeric powder (Haldi),1/2 cup Homemade tomato puree,1 inch Ginger - finely chopped,15 Pearl onions (Sambar Onions) - finely chopped,1/2 teaspoon Red Chilli powder, 460, Kerala Recipes, To begin making the Kerala Kadala Curry Recipe, soak chickpeas overnight or for at least 8 hours.Place the soaked chickpeas in the pressure cooker along with a little salt and 2-1/2 cups of water and cook until for 4 to 5 whistles.
After 5 whistles, turn the heat to low and simmer for 20 minutes and turn the off the heat.Allow the pressure to release naturally.
Ensure the kadal is completely cooked and has a soft bite.
If not cook it for a longer time.
Next to make the coconut paste, into a mixer grinder jar, add the coconut, fennel seeds and coriander seeds.
Add 1/2 cup of warm water and blend to make a smooth paste.
Heat oil in a heavy bottomed pan over medium heat.Add the mustard seeds and allow it to crackle.
Once it crackles, add the onion, garlic, ginger and green chillies and saute until the onion is soft and translucent.
Add the curry leaves and saute for a few seconds.
Stir in the tomato puree, turmeric powder, red chilli powder and the coconut puree and give the curry mixture a stir.Finally add the cooked chickpeas, a little salt to taste and bring the Kadala Curry to a boil.Add a cup of water, give the Kadala Curry a stir and turn the heat to low.
Simmer the Kadala Curry for a good 15 minutes until all the masala is well absorbed to make a delicious taste Kadala Curry.Give it a taste and adjust the salt and chilli accordingly.
Turn off the heat and transfer the Kerala Kadala Curry to a serving bowl and serve hot.Serve the Kerala Kadala Curry along with Puttu for a delicious breakfast, lunch or dinner or even make it for the festival of Onam., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Kerala_Kadala_Curry_recipe_Chickpea_in_Coconut_Curry_Vegetarian_healthy_recipe_1_1600.jpg, 15
Ingredients: salt,chilli garlic sauce,macaroni pasta,mozzarella cheese,baguette,virgin olive oil butter

Mac and Cheese On Crostini Recipe, Salt - as required,1/2 cup Mozzarella cheese - grated,1 cup Macaroni pasta - boiled,1-1/2 tablespoon Chilli Garlic Sauce,Extra Virgin Olive Oil - or butter,1 Baguette, 40, Italian Recipes, To begin with the Mac And Cheese On Crostini first, In a mixing  bowl add boiled pasta, salt and chilli garlic sauce and give it a mix and keep it aside.
Cut the baguette 1/3 inch slices and spread olive oil or butter on each side of the bread.
Preheat the oven to 400 F and place the baguette slice on the baking tray and bake it for 5 to 7 minutes.
Cut baguette into 1/3 inch slices.Now place some pasta mixture on each bread slice.
Add some grated mozzarella cheese over it.Put bread again in the oven until the cheese has melted.
Garnish with the chopped basil and serve immediately.Serve the Mac And Cheese On Crostini with Cumin Spiced Potato And Leek Soup., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Aarti_Sharma/Mac_and_Cheese_Crostini_with_a_twist.jpg, 6
Ingredients: salt,cumin powder (jeera),sunflower oil,coriander (dhania) leaves,milk,cloves garlic,onion,eggs,black pepper powder,avocado ripe,green chillies,dried oregano

Spicy Avocado Scrambled Eggs Recipe, 2 cloves Garlic - finely minced,1 teaspoon Cumin powder (Jeera),Salt - to taste,1 Onion - chopped,1/2 teaspoon Black pepper powder - optional,2 Green Chillies - chopped,1 Avocado - ripe,Coriander (Dhania) Leaves - chopped for garnishing,1 tablespoon Sunflower Oil,2-3 tablespoon Milk,4 Whole Eggs,1 teaspoon Dried oregano, 25, Continental, To begin making the Spicy Avocado Scrambled Eggs Recipe, first, crack the eggs in a large bowl and whisk till fluffy.
Now add milk and salt, pepper powder and oregano to the whisked eggs and whisk again for a few seconds.Heat the oil in a pan and add the chopped onion and garlic and sauté till the onions becomes soft and translucent.
Once done add the chillies, cumin powder and mix well to combine.
Stir in the eggs and whisk while cooking on low heat.When the eggs just start setting, stir in the Avocado.
stir and cook for a few seconds and take off the heat.Garnish with chopped coriander leaves and serve immediately.
Serve Spicy Avocado Scrambled Eggs Recipe with chilli garlic toast and a glass of fresh melon juice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Spicy_Avocado_Scrambled_Eggs.jpg, 12
Ingredients: coconut,mango (ripe),curd,papaya,watermelon scooped,pumpkin seeds,kiwi

Mango Smoothie Bowl Recipe, 1 teaspoon Dessicated Coconut - grated,1/2 cup Kiwi - sliced,1/2 cup Watermelon - scooped,1 teaspoon Pumpkin seeds,1/4 cup Curd (Dahi / Yogurt),1/2 cup Papaya - freshly cut into chunks,2 cups Mango (Ripe) - freshly cut into chunks, 20, Continental, To begin making the Mango Smoothie Bowl recipe, blend Mango, Papaya and Yogurt for 10 to 20 seconds in a blender.
Pour the Mango Smoothie into a bowl and top it with watermelon scoops, kiwi slices, coconut and pumpkin seeds.Serve Mango Smoothie Bowl on its own for a Morning breakfast along with Mushroom Masala Cheese Omelette., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Mishri_Joshi/Mango_Smoothie_Bowl.jpg, 7