anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,ridge gourd skin (turai peerkangai),mustard seeds,curry leaves,white urad dal (split),dry red chillies,methi seeds (fenugreek seeds),tamarind,sunflower oil

Peerkangai Thogayal Recipe (Ridge Gourd Peel Chutney), 2 cups Ridge Gourd Skin (Turai/ Peerkangai),3 Dry Red Chillies,5 Methi Seeds (Fenugreek Seeds),Salt - to taste,10 Curry leaves,1/4 teaspoon Mustard seeds,30 grams Tamarind,2 Dry Red Chillies,1 teaspoon Sunflower Oil,3-4 Curry leaves,2 teaspoons White Urad Dal (Split), 25, South Indian Recipes, To begin making the Peerkangai Thogayal Recipe, heat a teaspoon oil in a heavy bottomed pan; add the cut peels of the Ridge Gourd, along with a little salt and saute until soft and tender.
Turn off heat and allow it to cool.
The peels will not get completely soft, so its ok as long as they have cooked through.In another small pan; roast the fenugreek seeds, dry red chillies and urad dal until it releases a roasted aroma and slightly browned.Now grind the roasted ingredients, the cooked ridge gourd peels, the tamarind and curry leaves together until it forms a smooth paste.
Check the salt in the Peerkangai Thogayal Recipe and adjust to suit your taste.Heat a little oil in a pan; add mustard seeds, dry red chillies and curry leaves.
Allow it to crackle and the red chillies to roast.
Add it to the Peerkangai Thogayal.Serve the Peerkangai Thogayal along with a hot bowl of Steamed Rice and Ghee., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Chutneys/Ridge_Gourd_Peel_Chutney_Thogayal_Peerkangai_Recipe-1.jpg, 9
Ingredients: salt,wheat (dalia godumai rava),water make pakora batter,enos fruit salt,green chilli,coriander (dhania) leaves,ajwain (carom seeds),sunflower oil the pakoras,gram flour (besan),onion,cumin seeds (jeera),turmeric powder,sunflower oil

Dalia Pakora Recipe - Dalia Pakora Recipe, 1 Green Chilli - finely chopped,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Enos fruit salt,Salt - to taste,1/2 teaspoon Sunflower Oil,Sunflower Oil - as required to fry the pakoras,1 cup Broken Wheat (Dalia/ Godumai Rava),1/4 cup Coriander (Dhania) Leaves - finely chopped,1 Onion - finely chopped,1 tablespoon Sunflower Oil,1/2 teaspoon Ajwain (Carom seeds),Water - as required to make a thick pakora batter,1/3 cup Gram flour (besan),1/2 teaspoon Cumin seeds (Jeera), 25, Indian, To make Oatmeal Pakora Recipe, we will first cook Dalia.
Wash the panel and keep it aside.
In a pressure cooker, add 2 cups of water, a little salt, oil, Dalia and mix.
Close the pressure cooker and cook until 4 to 5 come to the city.
Turn off the gas and let the pressure drain automatically.
Open the cooker and if there is still water left then keep stirring on high heat and cook until all the water is gone.
Take out the cooked pak in a large bowl and keep it aside to cool.
After cooling, add gram flour, onion, coriander, green chillies, salt, turmeric powder, cumin, celery, oil, water and make a thick batter.
Add ino fruit salt to it and mix.
Now heat a paniyaram pan.
Add oil to each cavity and after the oil is heated add a little oatmeal batter.
Cook until golden brown and crisp from all sides.
Serve.
You can also fry these pakodas in a pan.
Serve the dalia pakora recipe with coriander mint chutney and tamarind chutney.
You can also serve a hot cup of masala tea with it., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Dalia_Pakora_Broken_Wheat_Pakora_Recipe-4_1600.jpg, 13
Ingredients: salt,jasmine rice,eggs fork,mozzarella cheese,virgin olive oil,onion,parsley leaves,sweet corn,parmesan cheese,flour (maida),wheat bread crumbs,butter,sunflower oil

Pan Fried Rice Balls Filled With Cheese Recipe, 3 Whole Eggs - beaten with a fork,2 tablespoon Extra Virgin Olive Oil,2 tablespoon Butter (unsalted),1 cup All Purpose Flour (Maida),1 cup Sweet corn,Sunflower Oil - for deep frying,1 cup Mozzarella cheese - cut into small cubes,1 Onion - finely chopped,2 cups Jasmine Rice,1/4 cup Parsley leaves - finely chopped,1 cup Parmesan cheese - grated,1 cup Whole Wheat Bread crumbs,1 teaspoon Salt, 65, Continental, To begin with the Pan Fried Rice Balls Filled With Cheese Recipe, first in a heavy bottomed pot, heat oil over medium heat and add some butter.
As the butter melts, add diced onion and saute until soft for about 4-5 minutesAdd rice and give a stir to coat with oil.Now add 5 cups of water to the rice and 1 teaspoon of salt.
Cover and cook until water has been completely absorbed by the rice.Stir in the corn and cook covered for another 5 minutes and check if the rice has cooked and absorbed all the water.
Allow it to cool.
Once cooled, combine parsley and parmesan cheese to the mixture.Make rice balls using hand and stuff each ball with a small cube of mozzarella cheese in the centre.
The cheese cube should be totally covered with the rice mixture.Arrange flour in a bowl, 3 beaten eggs in another and breadcrumbs in the third ballCoat the rice balls with all purpose flour.
Shake off the excess flour.
Dip the balls in the beaten egg.
Finally, roll balls in breadcrumbs until it is evenly coated with it.
Repeat for the remaining balls.
Heat some oil in skillet over medium flame.
Once hot add the coated rice balls in batches and cook until they turn golden brown.Your Pan Fried Rice Balls Filled With Cheese Recipe is ready to be served.Serve the Pan Fried Rice Balls Filled With Cheese Recipe with classic Marinara sauce or ranch for evening snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Pan_Fried_Rice_Balls_filled_with_Cheese.jpg, 13
Ingredients: tomato,salt,cumin powder (jeera),red chillies,fish fillet basa,paprika powder,coriander (dhania) leaves,chicken stock,cloves garlic,carrot,virgin olive oil,onion,lemon,baby potatoes,black pepper powder,coconut milk,clamps,prawns

Spicy Seafood Stew Casserole With Tomatoes And Lime Recipe, 2 Carrots (Gajjar),1 tablespoon Lemon juice,1 tablespoon Extra Virgin Olive Oil,5 Baby Potatoes,1 teaspoon Cumin powder (Jeera),1 Tomato,4 tablespoon Coriander (Dhania) Leaves,Salt - to taste,1 cup Chicken stock,5 cloves Garlic,250 grams Prawns,250 grams Fish fillet - basa,1/4 cup Coconut milk,2 Fresh Red chillies,1 Onion,15 Clamps,2 teaspoon Paprika powder,1 teaspoon Black pepper powder, 65, South Indian Recipes, To begin making the Spicy Seafood Stew Casserole With Tomatoes And Lime recipe, clean basa fish and cut into small pieces.
Clean, wash and devein the prawns.
Wash well.I could not get clamps so I did not use it in the recipe but I highly recommend you to use it.Now marinate seafood in lime juice, 1 teaspoon salt and pepper powder for about 30 minutes.
Let it marinate in the fridge.While the seafood is marinating in fridge, we will prepare the stew.In a wide pan, heat olive oil.
Add minced garlic and sauté till garlic turns golden brown.
Add finely chopped onions and finely chopped red chilies.
Cook till onions turn soft.Add finely chopped tomatoes and cook until tomatoes turn mushy.Add cumin powder, paprika power and remaining salt to taste.
Add peeled potatoes and chopped carrots and give it a mix.Add chicken stock and bring it to boil.
Cook till potatoes and carrots are fully cooked.
Check for seasoning.
Boil the stew for 5 to 8 minutes more.
Add more stock if needed.Now add the marinated seafood and cook in low flame for about 8 to 10 minutes.Once the seafood is cooked, add coconut milk and continue to cook for a minute or two.Turn off the stove, add fresh chopped coriander leaves and serve hot with toasted bread.Serve Spicy Seafood Stew Casserole With Tomatoes And Lime along with steamed rice for a weekend lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Spicy_Seafood_Stew_Casserole_with_Tomatoes_and_Lime.jpg, 18
Ingredients: salt,water,cloves garlic,soy sauce,white vinegar,green bell pepper (capsicum),tomato ketchup,onion,dry red chillies (chilli flakes),black pepper powder,hakka noodles,red chilli sauce,sunflower oil

Spicy Chilli Garlic Noodles Recipe, Salt - as required,Water - as required,3 Dry Red Chillies - crushed (chilli flakes),1/2 teaspoon White vinegar,1/2 teaspoon Black pepper powder,1 teaspoon Soy sauce,500 grams Hakka Noodles,15 cloves Garlic - crushed,1 tablespoon Tomato Ketchup,1/2 teaspoon Salt,1 tablespoon Sunflower Oil,1 Green Bell Pepper (Capsicum) - thinly sliced,1 tablespoon Red Chilli sauce,Sunflower Oil - as required,1 Onion - thinly sliced, 40, Asian, To begin making the Spicy Chilli Garlic Noodles recipe, first cook the noodles as per the instructions on the packet, with enough water, salt and oil.Put a pot of water with oil and salt, on the heat and bring it to a rolling boil.When it boils, turn the heat down, add the noodles to it and cook for 5-6 minutes or as specified on the packet, till it is cooked al dente.Take care not to over cook the noodles or they may turn mushy.
When the noodles are done, drain the noodles in a colander and rinse under cold water to stop the cooking process.Sprinkle a few drops of oil over the noodles and toss well till they are well coated.
This will keep the noodles from getting mushy and stuck to each other.
Now you can keep them aside for later use.To begin making the spicy seasoning, place a heavy bottomed pan on the heat.
Add some oil and warm it up.
Then add the finely chopped garlic and thin slices of onions and toss on a high heat for a minute.Add the capsicum and cook it for about a minute or two.Add soya sauce, red chilli sauce, vinegar, tomato ketchup, crushed dry red chilli and mix well.
Cook with constant stirring for about 30 seconds till the sauces begin to bubble.Add salt to taste, pepper powder and mix well.
Bear in mind that the sauce and noodles will already contain saltiness so season accordingly.Next, add the cooked noodles to the prepared sauce and toss well to cot the noodles.Serve Spicy Chilli Garlic Noodles on its own or with Mushroom Chilli for a weekend meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/chilly_garlic_noodles_1600.jpg, 13
Ingredients: salt,corn flour,nutralite cheesy garlic mayo,mozzarella cheese,nutralite garlic oregano pan roasting,broccoli florets,wheat bread crumbs

Cheesy Garlic Broccoli Nuggets Recipe, 1/4 cup Whole Wheat Bread crumbs,Salt - to taste,1-1/2 cups Broccoli - florets,2 tablespoons Corn flour,1 tablespoon Nutralite Cheesy Garlic Mayo,1/2 cup Mozzarella cheese,Nutralite Garlic & Oregano Spread - for pan roasting, 35, Indian, To begin making Cheesy Garlic Broccoli Nuggets Recipe, firstly wash and then finely chop the broccoli florets.
Melt Nutralite Garlic & Oregano Spread in a pan, add the broccoli and saute it for about a minute until it softens just a bit.Once it softens, allow it to cool completely.
Once the broccoli florets have cooled down, add in the cheese, Cheesy Garlic Mayo, corn flour and salt and mix well.
Have a taste to check for salt and seasoning and adjust accordingly.Take a small quantity of the Cheesy Garlic Broccoli Nuggets mixture and shape it into small oval kebab size portions.
Toss these Cheesy Garlic Broccoli Nuggets on breadcrumbs to give it a crust.Heat a skillet and melt a little Nutralite Garlic & Oregano spread over medium heat.Place the Cheesy Garlic Broccoli Nuggets and pan fry them on both sides until they are browned and crisp.Serve Cheesy Garlic Broccoli Nuggets Recipe along with a Cocoa Banana Almond Date Smoothie as an after school snack for your kids or even as a party appetizer along with Nutralite Achari Mayo as a dip by the side., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Cheesy_Garlic_Broccoli_Nugget_recipe-5.jpg, 7
Ingredients: salt,kasundi mustard sauce,kalonji (onion nigella seeds),green chilli,mustard oil,mustard seeds,potato (aloo),red chilli powder,sugar,onion,cumin seeds (jeera),turmeric powder,mooli mullangi (radish)

Bengali radish potato vegetable recipe, 1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,1/2 teaspoon Kalonji (Onion Nigella Seeds),Salt - to taste,2 Potato (Aloo) - cut into small piece,1 teaspoon Red Chilli powder,1 Onion - chopped,1 Green Chilli - chopped,3 Mooli/ Mullangi (Radish) - cut into small piece,3 tablespoons Kasundi mustard sauce,1/2 teaspoon Sugar,1 tablespoon Mustard oil - adjustable,1/2 teaspoon Cumin seeds (Jeera), 35, Bengali Recipes, To begin making the Bengali Mooli Aloo Ki Sabzi recipe, heat mustard oil in a heavy bottomed pan.Add the mustard seeds, cumin seeds, nigella seeds and saute them for about 10 seconds.After 10 seconds, add green chilli and onion.
Cook till the onion becomes soft and translucent.
Once the onions become translucent, add the potatoes in the pan.
Stir them for a while on a medium heat.
Then put the radish into the pan.
Fry them for 4-5 minutes on a medium flame.Next add in all the spice powders, red chilli powder, turmeric powder, sugar and salt to taste.
Mix well to combine.Add little water to the vegetables and cover them with a lid.
Allow them cook for few minutes on a low flame and keep stirring in between.When the veggies are cooked, add the the mustard paste and mix it with the vegetables properly.
You can make the curry semi liquid or dry.
Cook for 2 more minutes and turn off the heat.Transfer Bengali Mooli Aloo Ki Sabzi into a serving bowl.Serve Bengali Mooli Aloo Ki Sabzi along with Bengali Style Lau Die Tetor Dal and Steamed Rice for a weekday lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/Bengali_Mooli_Aloo_Ki_Sabzi_in_Mustard_Gravy.jpg, 13
Ingredients: salt,coriander,tamarind water,asafoetida,mustard,curry leaves,dry red chilli,chakundar,sesame oil,arhar dal,sambar powder

Beetroot Sambar Recipe,  1 dry red chili, asafoetida - a pinch, 1-1 / 2 cup tamarind water, 4 sprig coriander - chopped (for garnish), 1 teaspoon mustard, 1 tablespoon sambar powder, 1 cup arhar dal,1 chakundar - peel and chop, salt - as per taste, 1 teaspoon sesame oil, 5 curry leaves - chopped, 55, South Indian Recipes, To make Chakundar Sambar, firstly, put the tur dal in the cooker with 2 cups of water and cook it till 3 cities come.
If you find the lentils thick, add a little more water to it and mix well.
Now in a pressure cooker, add tamarind water, salt and sambar powder along with chakundar.
Turn off the cooker and cook till 3 cities come.
Turn off the gas and let the pressure drain automatically.
Now add chakundar mixture, tur dal, salt and mix in a saucepan.
Keep it to boil.
Now heat the oil for tempering.
Add mustard seeds and dry red chilies.
After 10 seconds, add curry leaves, asafoetida and turn off the gas.
Add this tempering to the sambar and mix.
Garnish with green coriander and serve.
Serve the Chakundar Sambar with potato roast and rice for dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Dal_Khadi_Curry/Beetroot_Sambar_Recipe-4-2.jpg, 11
Ingredients: salt,wheat flour,spinach,red chilli powder,sunflower oil rotis,cumin seeds (jeera),parangikai pumpkin (red preferably),coriander powder,water dough,turmeric powder

Kaddu Palak Roti Recipe (Pumpkin Spinach Flat Bread), 1 cup Kaddu (Parangikai/ Pumpkin) - grated (red one preferably),1/2 teaspoon Turmeric powder (Haldi),1 cup Spinach - chopped,1/2 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1/4 teaspoon Salt,Water - as required for dough,1 cup Whole Wheat Flour,Sunflower Oil - as required for rotis,1/2 teaspoon Cumin seeds (Jeera), 35, North Indian Recipes, To begin making the Kaddu Palak Roti recipe, wash the spinach leaves in cold water and chop them finely.Remove the skin from pumpkin and grate them.
In a large bowl, add flour, pumpkin, spinach, spice powders, and salt.
Combine them well.Add water little by little and mix them well to form a tight dough.
Add water cautiously and in small amount since you would not want the dough too be any runny or not pliable.Dust the working surface with flour and roll the dough into small lemon-sized balls.
Dust the discs with flour while rolling them, and roll using rolling pin into thin circular discs.Heat the Tawa over medium flame.
Season the tawa with oil and cook the roti on both sides until they are golden on both sides.Repeat the same for the remaining dough.
Serve it warmly with raita or curry or simple with a bowl of curd.Prepare this Kaddu Palak Roti and serve it for your dinner/breakfast along with Corn And Onion Raita and Dhaniya Pudina Chutney., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/KarthikaKrishnan/Kaddu_Palak_Roti.jpg, 10
Ingredients: salt,ginger,eggs,coconut,jaggery,cloves garlic,dry red chilli,coriander (dhania) leaves,coriander (dhania) seeds,onion,poppy seeds,badam (almond),sesame seeds (til seeds),sunflower oil

Iranian Baida Curry Recipe, 5 cloves Garlic - chopped,1 inch Ginger - chopped,Salt - to taste,1 tablespoon Poppy seeds,1 Onion - chopped,3 Dry Red Chilli,1 tablespoon Sesame seeds (Til seeds),8 Badam (Almond),1/4 cup Fresh coconut - grated,2 tablespoon Coriander (Dhania) Seeds,1 tablespoon Jaggery,Sunflower Oil,4 Whole Egg,1 sprig Coriander (Dhania) Leaves, 40, Middle Eastern, To begin making the Iranian Baida Curry Recipe, boil the whole egg in water, make sure the eggs are fully immersed.Boil them for at least 15 minutes until the eggs are completely cooked and keep them aside to de shell them once it cools down.Dry roast the ingredients mentioned in the list to grind on to a pan, once done cool it down and grind it into a smooth paste by adding little water.Heat a kadai with oil, add onions and saute them until it turns golden brown.
Add the ground masala paste.
Saute for 10 minutes.Add 1 cup of water along with jaggery and bring it to a boil.
Check for salt and adjust according to your palate.Finally, de-shell the eggs, cut them into half and drop them into the boiling curry.
Boil the curry for 2 more minutes and switch it off.
Serve by garnishing it with some coriander leaves.Serve the Iranian Baida Curry Recipe along with Garlic naan, Chapathi and some steamed rice along with Moong Sprouts Salad with Grated Carrots and Coriander., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/10-oct/Iranian_Egg_Curry_Recipe-9424.jpg, 14
Ingredients: tomato,salt,ginger,asafoetida (hing),coriander (dhania) leaves,ajwain (carom seeds),cloves garlic,water,gram flour (besan),baking soda,onion,coconut milk,turmeric powder,green chillies,sunflower oil

Vegan Chickpea Omelette Recipe (Spiced Chickpea Flour Pancakes), Sunflower Oil - for cooking,Salt - to taste,1 Tomato - finely chopped,1 inch Ginger - grated,2-3 Green Chillies - finely chopped,2 cloves Garlic - grated,1 Onion - finely chopped,Coriander (Dhania) Leaves - A handful finely chopped,1 cup Gram flour (besan),1/2 teaspoon Ajwain (Carom seeds),1/4 teaspoon Asafoetida (hing),1/2 cup Coconut milk,1/4 teaspoon Baking soda,3/4 cup Water,1/4 teaspoon Turmeric powder (Haldi), 50, North Indian Recipes, To begin making the Vegan Chickpea Omelette Recipe, first place a non-stick griddle/tava on the heat.
Turn the heat to low so it can slowly pre-heat while you prepare the batter.To make the batter, sieve the chickpea flour/besan into a mixing bowl to remove all lumps.To it, add the ginger-garlic paste, ajwain, asafoetida, turmeric powder, baking soda, onion, tomato, green chillies, Coriander leaves and salt.
Mix well to combine.Next, stir in the coconut milk (or Soy or Almond milk), if using, and mix to make a smooth batter.Alternatively, add enough water to make a batter which is smooth and spreadable, but not too watery/runny.When the griddle is hot enough, pour a ladle full of the batter on it and spread evenly into a round pancake.Drizzle oil along the edges of the omelette and cook for 2-3 minutes, on medium heat till the bottom is golden brown.
Lift it gently with a spatula to check if it releases and if that bottom has cooked.When it looks golden, flip the omelette over and cook on the other side for 1-2 minutes.Serve hot along with Peanut Carrot Chutney., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Vegan_Chickpea_Omelette.jpg, 15
Ingredients: turmeric powder,salt,tomato take,rice,ghee,capsicum (green) red yellow,red chilli powder,lentil sugar,ginger garlic paste,coriander,bay leaf,onion,coriander powder,tofu,green chillies,cumin seeds,garam masala powder

Tofu Pulao Recipe,  3 long, 1 lentil sugar, 1 teaspoon cumin seeds, 1 tablespoon ginger garlic paste, 1 teaspoon coriander powder, 1 bay leaf, 1 cup tofu - cut, 2 tomatoes - chopped Take, coriander - to garnish, 2 onions - chopped, 2 green chillies - chopped, 1/2 capsicum (green) - red or yellow, 1/2 teaspoon turmeric powder,1 cup rice, 1/2 teaspoon garam masala powder, salt - according to taste, 1/2 teaspoon red chilli powder, 2 tablespoons ghee, 65, Indian, To make Tofu Casserole, first wash and soak the rice for 1/2 hour.
Drain and keep aside.
Heat the ghee in a saucepan.
After it gets hot, add cumin seeds and let it splutter.
Add onion, green chilli, ginger garlic paste and let it cook till the onion turns brown.
After that add tomatoes and capsicum to it and mix.
Add red chili powder, turmeric powder, coriander powder, garam masala powder and let it cook for 5 to 7 minutes.
After 7 minutes add salt to it with tofu and let it cook until the tofu turns light brown.
Add rice and 2 cups of water and mix.
Cover the pan and cook until the rice is cooked.
Turn off the gas after cooking.
Open after 5 minutes and garnish with green coriander.
Serve Tofu Casserole with Spinach Raita, Kachumbar Salad and Papad for day or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Richa_Gupta/Tofu_Masala_Rice_Indian_Style.jpg, 17
Ingredients: tomato,pav bhaji masala,salt,ginger,french bread rye bread,coriander (dhania) leaves,paneer,rocket leaves salad leaves the sandwich,cloves garlic,onion,green bell pepper (capsicum),potato (aloo)

Masala Sandwich Recipe With Rocket Leaves, 2 tablespoons Coriander (Dhania) Leaves - finely chopped,2 Green Bell Pepper (Capsicum) - julienned,2 Potatoes (Aloo) - boiled and mashed,Salt - to taste,Rocket leaves - or salad leaves for the sandwich,1 inch Ginger - grated,3 Tomatoes - finely chopped,2 cloves Garlic - grated,100 grams Paneer (Homemade Cottage Cheese),Pav bhaji masala - to taste,French bread - or rye bread to make sandwiches,1 Onion - julienned, 30, Fusion, To begin making the Masala Sandwich with Rocket Leaves, we will first make the masala for the sandwich.Heat a teaspoon of oil in a wok/kadai, add the onions, ginger, garlic, capsicum and saute them on low to medium heat until soft and tender.
Add the tomatoes, and stir fry until softened.
This will take 4 to 5 minutes.
Once the tomatoes have softened, add the mashed potatoes, paneer and the pav bhaji masala.
Stir well to combine.
Check the salt and spices and adjust to suit your taste.Cover the pan, turn the heat to low and cook for 3 to 4 minutes.
Once done, turn off the heat and stir in the coriander leaves.Slice the french rolls into half lengthwise and spread butter on each half.
Toast them on a skillet until lightly browned.Once the bread is toasted spread the Bombay Masala mixture on one half , place the rocket leaves and close the sandwich with the other half on top and press gently so that the sandwich holds together.Serve the Masala Sandwich with Rocket Leaves by cutting them into half.Serve them hot and fresh with Strawberry Yogurt Lassi Recipe or Coffee Banana Oats Smoothie Recipe for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/World_Breakfast/Bombay_Masala_Sandwich_with_Rocket_Leaves-1.jpg, 12