anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,sour,mozzarella cheese,virgin olive oil,jalapenos,guacamole,nachos standard pack,tomato salsa,black olives,pepper,chicken breasts

Homemade Loaded Chicken Nachos Recipe, 1/4 cup Mozzarella cheese,150 grams Nachos - 1 standard size pack,1/4 cup Pickled Jalapenos - sliced,1/4 cup Guacamole,1 Chicken breasts - cut into cubes,2 tablespoons Black olives - sliced,1/2 cup Tomato Salsa,1 teaspoon Extra Virgin Olive Oil,Salt and Pepper - to sprinkle,1/4 cup Sour cream, 25, Mexican, To begin making the Homemade Loaded Chicken Nachos Recipe , we need to make the Toppings for the Homemade Loaded Chicken Nachos.
Below are the recipes for the various toppings.
You can click on them and get the recipes and keep them ready.Spicy Mexican Salsa RecipeGuacamole Dip RecipeSour Cream RecipeHeat a skillet with olive oil, add the chicken and stir fry the chicken until well cooked this will take about 5 minutes.
Sprinkle some salt and pepper and turn off the flame.
Once you have all the dips and other elements ready, it's time to assemble the Nachos.Arrange the Nachos on a large serving plate (ensure it's an microwave/oven proof plate).
You can either use one large plate or use 4 quarter plates to make nachos from a 150 gram packet.Sprinkle the chicken cubes, the guacamole, salsa, sour cream, slices of jalapenos, olives and finally the mozzarella cheese.Place this Loaded Chicken Nachos plate into the microwave and turn on the high power mode and wait till the cheese melts.
This will take about a minute.Once the cheese melts, remove the Loaded Chicken Nachos from the oven and serve immediately.
Serve Homemade Chicken Nachos Recipe as part of a mexican meal that includes, Mexican Black Bean Corn Soup Recipe and Baked Mexican Rice Recipe followed by a dessert of Apple Enchilada Recipe , https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Spicy_Chicken_Nachos_Recipe_With_Salsa_And_Sour_Cream-1.jpg, 11
Ingredients: carrot,coriander (dhania) seeds,onion,cumin seeds (jeera),black pepper powder,chicken breasts,turmeric powder,sunflower oil,salt,cardamom (elaichi) podsseeds,dry red chillies,flour (maida),star anise,nutmeg powder,black pepper corns,water,garlic,methi seeds (fenugreek seeds),butter,ginger,fennel seeds (saunf),apple,tomato ketchup,cinnamon stick (dalchini),potato (aloo),cloves (laung)

Japanese Style Chicken Katsu Curry Recipe, Salt - salt to taste,1/2 tablespoon Cumin seeds (Jeera),1 teaspoon Nutmeg powder,300 grams Chicken breasts - cut into cubes,2 tablespoons All Purpose Flour (Maida),1 Star anise,2 Cardamom (Elaichi) Pods/Seeds,2 Onions - sliced,1/2 cup Apple - cut into thin strips,1 teaspoon Ginger,2 Cloves (Laung),2 tablespoon Tomato Ketchup,2 Potatoes (Aloo) - boiled,1/2 teaspoon Turmeric powder (Haldi),1 tablespoon Coriander (Dhania) Seeds,3 Dry Red Chillies,1 inch Cinnamon Stick (Dalchini),1 Carrot (Gajjar) - cut into cubes,2 teaspoons Garlic,1 teaspoon Honey,1 teaspoon Fennel seeds (Saunf),1 cup Water,6 Black pepper corns,1 teaspoon Sunflower Oil,2 tablespoons Butter,1 teaspoon Black pepper powder,1/8 teaspoon Methi Seeds (Fenugreek Seeds), 35, Japanese, To begin making the Japanese Style Chicken Katsu Curry Recipe, in a mixing bowl combine the washed and cleaned chicken pieces, along with salt and pepper and let it sit.
To make the Indo-Japanese Spice Blend Heat a small skillet on medium flame, add the coriander seeds, cumin seeds, dry red chillies, fennel seeds, fenugreek seeds, cinnamon, cloves, cardamom pods, black pepper corns and star anise.
dry roast this on medium-low flame for about 4-6 minutes until nice and fragrant.
Turn off the flame and allow it to cool.
Transfer to a mixer-jar and grind to a fine powder, and set aside.
In a small skillet, heat butter on medium flame, add the all purpose flour and cook until the butter and flour are well combined and the flour has cooked through.
Now add the Indo-Japanese Spice Blend to the butter and flour mixture and cook for about two minutes.
Turn off the flame and set aside.
Heat a kadai on medium flame, add oil and then the ginger and garlic, saute for 30 seconds, then add in the sliced onions and cook until it turns into a light brown colour.
This will take about 5 minutes.
To the cooked onions, add the water and the spiced flour butter mixture, salt, turmeric powder, and mix well, bring to a single boil, reduce the flame add the onions and carrots and cover and cook until the chicken is cooked through completely.
Open the lid, add nutmeg powder, tomato ketchup, soy sauce, honey, apple strips and mix well.
Turn off the flame, transfer to a serving bowl and serve hot.
Serve Japanese Style Chicken Katsu Curry Recipe along with Thai Jasmine Sticky Rice Recipe followed by a dessert of Japanese Cotton Cheesecake.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Japanese_Style_Chicken_Katsu_Curry_Recipe__1600.jpg, 26
Ingredients: tomato,salt,kashmiri red chilli powder,mustard seeds,coriander (dhania) leaves,curry leaves,ginger garlic paste,dry red chillies,onion,turmeric powder,green chillies,sunflower oil

Kerala Style Tomato Fry Recipe, Sunflower Oil - as required,4 Tomatoes - chopped (big pieces),2 tablespoons Coriander (Dhania) Leaves - finely chopped,Salt - to taste,1 tablespoon Ginger Garlic Paste,1/2 tablespoon Kashmiri Red Chilli Powder,2 Green Chillies - chopped,1 tablespoon Mustard seeds,1/2 tablespoon Turmeric powder (Haldi),2 Onions - thinly sliced,3 Dry Red Chillies - torn into pieces,5 Curry leaves, 30, Kerala Recipes, To begin making the Kerala Tomato Fry Recipe, heat oil in a heavy bottomed pan.
Add mustard seeds, dry red chillies and let the mustard seeds crackle.Once mustard seeds start to crackle, add curry leaves, green chillies and onions.
Saute it for 1 minute and add ginger garlic paste.Saute it again till onion turn into golden brown in colour.
Next add kashmiri red chilli and turmeric powder.Mix well and add the chopped tomatoes.
Let it cook 5 for 7 minutes till the tomatoes turn soft.
Add the required salt and cook for another few seconds.Turn off the flame, transfer it in a bowl and garnish it with fresh chopped coriander leaves.
Our Kerala Style Tomato Fry is ready to serve.Serve Kerala Tomato Fry Recipe along with Tomato Onion Sambar and Homemade Soft Idlis for breakfast or for a light dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Kerala_Tomato_Fry.jpg, 12
Ingredients: salt,bananas,coconut,cloves garlic,virgin olive oil,ricotta cheese,parsley leaves,lemon,lemon,black pepper powder,mint leaves (pudina)

Coconut & Ricotta Dip with Banana Chips Recipe, 3 tablespoons Extra Virgin Olive Oil,Salt - to taste,1 teaspoon Lemon juice,2 tablespoons Parsley leaves - finely chopped,1/4 teaspoon Lemon zest,3 Ripe Bananas - sliced,1 tablespoon Mint Leaves (Pudina) - finely chopped,Black pepper powder - to taste,1/2 cup Fresh coconut,1/2 cup Ricotta Cheese,1 clove Garlic - peeled and crushed,1 Lemon juice, 120, Continental, To prepare Coconut & Ricotta Dip with Banana Chips recipe, preheat oven to 250 degree Fahrenheit.Slice bananas thinly and arrange the slices in the baking pan lined with parchment paper.Combine juice of one lemon with little amount of water.
Coat each slice with lemon water.Bake bananas until the moisture is absorbed completely for about 1 hour.
Check and continue baking for about 10 minutes if not done.Check the bananas during half way and turn them for even baking.
The chips are done once they are crisp and moisture is absorbed.
The chips will become crisp once they cool down.
Allow the chips to cool down.Meanwhile, prepare coconut ricotta dip.Combine all the ingredients given for the dip and grind them into a fine paste using a mixer/mortar.Serve baked crispy banana chips with coconut & ricotta dip., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Coconut__Ricotta_Dip_with_Banana_Chips.jpg, 11
Ingredients: tomato,salt,wheat flour,red bell pepper (capsicum),cumin powder (jeera),basil leaves,water,cloves garlic,red chilli flakes,carrot,sugar,basil leaves,onion,parmesan cheese

Fettuccine Pasta Recipe With Roasted Red Bell Pepper Sauce, 1 teaspoon Sugar,1/2 teaspoon Cumin powder (Jeera),2 Carrot (Gajjar) - peeled and cubed (optional),Parmesan cheese - grated,4 cloves Garlic,Salt - to taste,6 cloves Garlic - finely chopped,1 Onion - finely chopped,1/4 cup Fresh cream,2 teaspoons Red Chilli flakes,Basil leaves - a few sprigs,Basil leaves - for garnish,1-1/2 cups Homemade tomato puree,1 cup Whole Wheat Flour,3 Red Bell pepper (Capsicum) - finely chopped,90 ml Water, 30, Italian Recipes, To begin making the Fettuccine Pasta Recipe with Roasted Red Bell Pepper Sauce, the first step is to make the pasta.
Into the pasta maker add in 1 measure cup of whole wheat flour along with a pinch of salt.
These measures come with the kent noodle & pasta maker.
Ensure that the measurements are right.Fit in the Fettuccine pasta cutter into the nozzle.
Turn on the Auto Mode and pour the water into the water compartment.
The Kent Noodle & Pasta Maker will knead the flour to a very dry mixture and after about 4 minutes, the Noodle & Pasta Maker will start extruding the Fettuccine pasta out.Notice the pasta getting extruded, using the cutter, cut out the length of the pasta you will typically like and keep aside to dry.Once all the pasta is extruded out, allow the pasta to dry for 5 to 10 minutes.Add the dried pasta into bubbling hot water, some salt to taste and cook until the pasta is al dente.
It takes less than 4 to 5 minutes to cook fresh pasta.Once the pasta is cooked, drain the water and rinse in cold water to stop the cooking process.
Toss the pasta in a little oil and keep aside while we make the sauceTo make the roasted red pepper sauce, heat olive oil in a pan.
Add the garlic, onion and red bell peppers.
Saute on low to medium heat until the bell peppers are well roasted and softened.
Add the homemade tomato puree, cream, salt, sugar, cumin powder into the roasted peppers.Add the roasted peppers to a blender and make a smooth puree.Now that that sauce is ready and the pasta is cooked, it’s time to toss them together.Into a pan with some olive oil, add chopped garlic and saute till it softens, Add in chopped carrots and sprinkle some salt.
Roast the carrot until it is done.
This will take about 5 minutes.
Add the sauce, the homemade whole wheat Fettuccine, red chilli flakes and stir on high heat for 2 minutes until well combined.Once done, turn off the heat, stir in the roughly torn basil leaves and garnish with Parmesan cheese and serve.Serve the Fettuccine Pasta Recipe with Roasted Red Bell Pepper Sauce along with Garlic Bread With Herb Butter and a Arugula & Fig Salad for a delicious dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/May-31/Homemade_Fettuccine_Pasta_with_Roasted_Red_Bell_Pepper_Sauce_Recipe-1.jpg, 14
Ingredients: salt,red chillies,coconut,mustard seeds,coriander (dhania) leaves,jaggery,sesame (gingelly) oil,black peppercorns,black urad dal (split),curry leaves,coriander (dhania) seeds,onion,methi seeds (fenugreek seeds),cumin seeds (jeera),tamarind paste,garlic,turmeric powder,drumstick them,sunflower oil

Mangalore Style Nurge Gashie Recipe-Spicy Drumstick Curry, 4 Fresh Red chillies - adjust according to taste,2 teaspoons Sesame (Gingelly) Oil,1/2 teaspoon Black Urad Dal (Split),1 teaspoon Black Urad Dal (Split),1 Onion - finely chopped,1 tablespoon Fresh coconut - grated,4 Drumstick - cut them into 1-1/2 inch pieces,1/4 teaspoon Turmeric powder (Haldi),2 tablespoons Sunflower Oil,Salt - to taste,1/2 teaspoon Methi Seeds (Fenugreek Seeds),1 teaspoon Jaggery - powdered,1/2 teaspoon Cumin seeds (Jeera),1/2 teaspoon Mustard seeds,1 tablespoon Tamarind Paste,3/4 teaspoons Whole Black Peppercorns,Coriander (Dhania) Leaves - as required,4 Garlic,1 teaspoon Cumin seeds (Jeera),3 tablespoons Coriander (Dhania) Seeds,1 sprig Curry leaves, 45, Mangalorean, To begin with Mangalore Nurge Gashie Recipe, pour 2 of cups water with salt in a deep pan and bring it to boil.
Add the drumsticks and simmer it for 10 minutes till the drumsticks get tender.
Set aside along with the water .Heat oil in a pan and dry fry the dry red chillies, coriander seeds, cumin, pepper, methi, urad dal, garlic and tamarind till the dal turns golden and chillies starts releasing its fragrance.Now put the fried spices in a mixer and grind them to a smooth consistency.
Add 1/2 cup of water and grind it again.Now in a wide pan, heat oil and add all the ingredients given under the section ‘tempering’.
By first adding mustard seeds into the pan.
Once the mustard seeds splutter add cumin seeds, black urad dal and curry leaves and leave it to crackle for few seconds.
Add the chopped onions and fry them till they change their colour to golden and becomes soft.Now add the boiled drumsticks along with the cooked water, spice paste, salt and jaggery in the pan.
Let it simmer for 10 minutes on a low flame.Now switch off the heat and garnish your dish with chopped cilantros.Serve Mangalore Nurge Gashie along with Steamed Rice as main course and South Indian Kosambari Recipe With Raw Mango, Cucumber, Carrot And Beetroot and Malnad Special Appe Midi Uppinakayi as accompanying condiments for a lunch meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Uma_Raghuraman/Mangalore_Nurge_Gashie__Spicy_Drumstick_Curry_from_Mangalore.jpg, 19
Ingredients: baking powder,salt,sunflower oil,apples,baking soda,vanilla,badam (almond),caster sugar,flour (maida),eggs (for eggsless: milk curd),cinnamon powder (dalchini)

Apple Almond Cake Recipe | With Eggless Version, 2 teaspoons Baking powder,2 Apples - diced small,1/2 cup Badam (Almond) - thinly sliced,1/2 teaspoon Salt,3 cups All Purpose Flour (Maida),3 Whole Eggs - (For Eggless: 2 cups milk + 1/2 cup curd),1/2 teaspoon Baking soda,1 cup Sunflower Oil,2 teaspoons Vanilla Extract,1/2 teaspoon Cinnamon Powder (Dalchini),1-1/2 cups Caster Sugar, 100, Continental, We begin making the Apple Almond Cake Recipe by preheating the oven to 180 degree celsius .
Lightly grease a Bundt pan or tube pan.In a bowl, mix together the apples, almonds, vanilla, and cinnamon.In a separate bowl, sift together the flour, baking soda, and salt.Using an electric mixer beat the sugar, oil, and eggs in a large bowl.
Add in the dry ingredients and beat until completely combined.
Fold in the apple mixture.If you are making it eggless / egg free: instead of the eggs - add the milk and curd.Scrape the batter into the prepared pan and bake for 1 hour and 30 minutes or until a tester inserted into the middle of the cake comes out clean.Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate.Drizzle the apple cake with some of the honey.The cake can be wrapped tightly and stored in the refrigerator for 3 to 5 days.Serve the Apple Almond Cake Recipe as a Tea Time Snack or as a Party Dessert ., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Apple_Almond_Cake_Recipe_.jpg, 11
Ingredients: salt,rosemary,red chilli flakes,virgin olive oil,coriander (dhania) leaves,black pepper powder,button mushrooms,cherry tomato,dried oregano

Roasted Mushroom Recipe, 4-5 Cherry tomatoes - cut into half,400 grams Button mushrooms - cut into quarters,1 sprig Coriander (Dhania) Leaves - chopped,1 teaspoon Red Chilli flakes,1 teaspoon Rosemary,1/2 teaspoon Black pepper powder - crushed,1/2 teaspoon Salt,1 teaspoon Extra Virgin Olive Oil,1 teaspoon Dried oregano, 35, Continental, To begin making the Roasted Mushroom Recipe first wash the mushroom nicely and spread them on a kitchen towel to dry.
Cut mushrooms into four quarters, if they are too small then keep them whole.In a large mixing bowl, add mushroom pieces along with cherry tomatoes, dry rosemary, Italian spice mix, some salt to taste and crushed black pepper.
Mix well to combine.Preheat the oven at 220 degrees C for 10 mins.Line a baking tray with parchment paper and spread the mushroom mix all over leaving some space between the mushrooms.Do not overcrowd the tray as the pieces need some space to roast.Place the tray into the oven and roast for 10-15 mins or till the mushroom starts turning deep brown in color.
You can increase the cooking time if you wish to have a blackish color on the mushrooms.Take out the tray and allow it to rest for a few mins.Now add finely chopped cilantro or coriander leaves and mix well.Transfer the  Roasted Mushroom Recipe into a serving plate and enjoy the roasted mushrooms as a side dish with your meal or just a snack with a dash of lemon juice on it.Serve the Roasted Mushroom Recipe with a piece of garlic bread and Strawberry Lemonade to complete your meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/Roasted_Mushroom__No_OnionNo_Garlic.jpg, 9
Ingredients: salt,achari masala,corn flour,kalonji (onion nigella seeds),papads (urad dal pepper),paneer,fennel seeds (saunf),mustard seeds,red chilli powder,water,lemon,methi seeds (fenugreek seeds),turmeric powder,sunflower oil

Crispy & Spicy Paneer Starter Recipe, 1 tablespoon Lemon juice,1 tablespoon Achari masala,500 grams Paneer (Homemade Cottage Cheese),12 Papads - (urad dal & pepper),Water - as required,3 teaspoons Salt,Salt - to taste,2 teaspoons Turmeric powder (Haldi),2 teaspoons Kalonji (Onion Nigella Seeds),1/2 cup Corn flour,4 teaspoons Red Chilli powder,2 teaspoons Mustard seeds,2 teaspoons Methi Seeds (Fenugreek Seeds),6 teaspoons Fennel seeds (Saunf),Sunflower Oil - for frying, 100, Indian, To prepare Crispy & Spicy Paneer Starter Recipe, get ready with all the ingredients and start with making achar masala.
Pulse the spices in the mixer-grinder to get a coarse mix for the pickle.Wash and pat dry the Paneer.
Cut the Paneer into 1/2" thick and 2" long cuboid.
500 gram paneer will yield approximately 24 pieces.Marinate paneer with a tablespoon of pickle mix, juice of half a lemon and salt only if required.In the meantime, spread the black pepper urad dal papad on a kitchen towel and keep under open sun or fan for 45 minutes to an hour, or till the papads are dry.Pulse papad in a Mixer-grinder and make a coarse powder.Heat the oil for frying in Deep bottomed pan.Make a thick paste of cornflour, a pinch of salt, and water.Dip the marinated paneer in cornflour paste and roll it on the black pepper urad dal papad powder.Put 5-6 pieces of prepared paneer for frying at a time.
Fry till golden brown.Serve Crispy & Spicy Paneer Starter Recipe with roasted tomato sauce or Dhaniya Pudina Chutney and Masala Chai Recipe - Indian Spiced Tea as an appetizer during get-together or as a monsoon snack during tea time.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Paluk_Khanna/Crispy_Spicy_Paneer_Starter_recipe.jpg, 14
Ingredients: salt,corn flour,paprika powder,red chilli powder,virgin olive oil,wheat bread crumbs,eggs,garlic powder,black pepper powder,flour (maida),prawns,sweet potatoes

Prawn Cutlets With Sweet Potatoes Wedges Recipe, Salt - as required,1 cup All Purpose Flour (Maida),2 cups Whole Wheat Bread crumbs,Black pepper powder - as required,1/2 teaspoon Black pepper powder,1 teaspoon Paprika powder,500 grams Prawns - big one,Red Chilli powder - as required,2 tablespoons Corn flour,Extra Virgin Olive Oil - as required,Garlic powder - as required,2 Whole Eggs,4 Sweet Potatoes - cut into thin stripes, 70, Indian, To begin making the Prawn Cutlets With Sweet Potatoes Wedges recipe, first shell medium king prawns, leaving their tails on.Make a cut lengthwise of each prawn's back and remove the digestive tract.Make another cut, a little deeper, so the prawn meat ‘butterflies’ open.If the prawns are large, it may be necessary to flatten them gently with a wide-bladed knife.To coat the cutlets, we will set up three flat plates with different mixture.In the first plate, add plain flour with cornflour and flavour it with garlic powder and chilli powder.
Mix everything well.In the second one, add 2 well-beaten eggs.In the third one, add the bread crumbs and season it with salt and pepper.Pour each cutlet in the flour, then dip in the egg and finally in the crumbs, pressing well.Heat oil in deep frying pan and fry them on medium heat for 2 to 3 minutes until they turn golden brown.
They cook very quickly.Once done, remove the prawns from the pan and put it on a tissue paper to absorb the extra oil.The next step is to make the sweet potato wedges.In a mixing bowl, toss the wedges with olive oil, paprika and season it with salt and pepper.Arrange the potatoes in a single layer on a greased baking tray and bake them for 20 to 30 minutes at 200 C or until soft and lightly browned.Serve Prawn Cutlets With Sweet Potatoes Wedges on its own for a weekend dinner or with Cottage Cheese Dip Recipe with Pepper and Olives as an appetiser in a party.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shibani/Prawn_Cutlets_with_sweet_potatoes_wedges_1600.jpg, 12
Ingredients: tomato,ginger,kashmiri red chilli powder,salt tase,ajwain (carom seeds),cloves garlic,coriander (dhania) leaves,onion,coriander powder,potato (aloo),turmeric powder,garam masala powder,sunflower oil

Aloo Amritsari Recipe, 1/2 teaspoon Turmeric powder (Haldi),Salt - to tase,2 cloves Garlic,Sunflower Oil - for cooking,1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Garam masala powder,2 inch Ginger - grated,1 teaspoon Ajwain (Carom seeds),2 Onion - sliced,1/2 teaspoon Kashmiri Red Chilli Powder,2 Tomatoes - finely chopped,4 sprig Coriander (Dhania) Leaves - finely chopped,4 Potatoes (Aloo) - cut into wedges, 45, Punjabi, We begin making the Aloo Amritsari by heating the pressure cooker with a little oil and temper the ajwain seeds till the aroma comes.Next add the onion, green Chillies, ginger and garlic and saute on low to medium heat until the onions are softened.Once the onions are softened, add the chopped tomatoes, saute until the tomatoes soften and mashed.
At this point you can add salt as required which enhances the cooking of tomatoes.Next add the remaining ingredients including the aloo.
Add 1/2 cup of water, salt and cover the pressure cooker.
Cook until you hear a couple of whistles and turn off the heat.
Allow the pressure to release naturally.Once done, open the pressure cooker and stir in the coriander leaves.You can serve it along with Ajwain Puri and Phulka to make it a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/sept-19/Aloo_Amritsari_Recipe_Aloo_Curry_in_a_Ajwain_Masala-2.jpg, 13
Ingredients: salt,paneer,cloves garlic,black peppercorns,coriander (dhania) leaves,onion,eggs,green chillies,sunflower oil

Parsi Steel Paneer Recipe with Charwell Ed - Sacrambled Eggs with Paneer Recipe, 2 sprig Coriander (Dhania) Leaves - finely chopped,Salt - to taste,1 teaspoon Whole Black Peppercorns - coarsely pounded,2 Green Chillies - finely chopped,2 cloves Garlic - finely chopped,1 Onion - finely chopped,1 tablespoon Sunflower Oil - for cooking,2 Whole Eggs,1 cup Paneer (Homemade Cottage Cheese) - crumbled, 20, Parsi Recipes, To begin making the Parsi Style Paneer Charvela Eda Sathe Recipe heat a skillet, add oil and sauté the garlic, green chillies and onions till the onions becomes translucent and not brown.Once done add in the crumbled paneer, saute for a few minutes, and finally add the beaten egg into the pan.
Let it rest for 10 seconds and then begin to scramble.At this point season your scrambled eggs, add the salt and pepper and cook till the egg is cooked according to your requirement.
It can be soft and half cooked as well or it can be cooked full.
Garnish with coriander leaves and serve.Serve the Parsi Style Paneer Charvela Eda Sathe Recipe along with Fresh Fruit Bowl or a Watermelon Smoothie to enjoy your breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Parsi_Style_Paneer_Charvela_Eda_Sathe_Recipe_Scrambled_Eggs_with_Paneer_Recipe_.jpg, 9