anandhuvasudev/southindiandish huggingface dataset:
Ingredients: cheese,salt,baking powder,britannia,guava,water,sugar,caster sugar,flour (maida),butter,mixed nuts

Guava Empanadas Recipe, 1 teaspoon Sugar,2 cups All Purpose Flour (Maida),1 cup Britannia Cream Cheese,1/2 teaspoon Baking powder,1/2 cup Butter (unsalted),1/4 cup Mixed nuts - chopped finely,1/2 cup Guava - finely chopped,1/2 cup Chilled water,1/4 cup Caster Sugar - or more,1 teaspoon Salt, 50, Continental, Method for the Outer Dough: To begin making Guava Empanadas Recipe, make the dough for the crush first.
For the crust dough, sift together flour, sugar and salt in a large mixing bowl.
Reserve butter to brush while baking and chop butter into small pieces and mix it into the flour mixture till it is crumbly.
Make a well in the centre and add chilled water.
Mix gently with palm and fingers until a pliable dough is formed, and then wrap the dough in cling wrap and keep in refrigerator for 1 hour.Method for the Stuffing and Baking:Now time to make the stuffing.
Mix together the cream cheese, finely chopped guava, mixed nuts, and sugar.
Mix nicely till cheese is creamy and coats other ingredients.To assemble empanadas for baking, remove the dough from refrigerator and divide into equal portions of about a big lemon size.
Roll each ball of dough into about 6-inch circle.
The roundel should not be too thin to give away the stuffing but should be thick enough just to hold it together, about the thickness of a phulka.You can as well make smaller roundels, depending on the preference.Brush a little water around the edge of the circle (to bind the edges) with your forefinger, and place about 1-2 tablespoons of filling in the middle of the roundel, such that the filling won't ooze out when done..
Fold into half circles and crimp the edges with a fork; then gently pierce the centre with the fork to allow steam to escape.
To bake the empanadas in oven,  preheat oven at 215 degree for about 10 minutes.Once all empanadas are ready with filling, you can bake them.
Brush butter on the baking sheet and arrange the guava empanadas on it.
Make sure you leave a space of about an inch between them to bake evenly.
Bake for 25 minutes or till they are crisp from outside.Serve Guava Empanadas Recipe along with Cinnamon Spiced Orange Iced Tea Recipe and Baked Potato Wedge Recipe during tea time., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/Guava_empanadas.jpg, 11
Ingredients: tomato,green chillies,turmeric powder,ginger,salt,rye,cumin seeds,fennel,kalonji seeds,mustard oil,asafoetida,cloves garlic,fenugreek seeds,onion,fennel seeds,lentils,green peas,garam masala powder

Phalguni Dal Recipe - Phalguni Dal Recipe,  1 tsp rye, 1/2 tsp fenugreek seeds, 2 tsp mustard oil, 2 cloves garlic - grated, 1 onion - finely chopped,1/4 cup lentils - wash, asafoetida - a pinch, 1 tsp garam masala powder, 1/4 tsp Kalonji seeds, 1/2 inch ginger - grated, salt - as per taste, 1/2 teaspoon turmeric powder, 2 green chillies - Cut, 1/2 tsp fennel, 1/4 cup green peas, 1/2 tsp cumin seeds, 1 tomato - finely chopped, 1/2 tsp fennel seeds, 30, Bengali Recipes, To make Falguni Dal recipe, first wash the lentil lentils thoroughly.
Now put lentils, tomatoes, onions, ginger, garlic, 1-1 / 2 cups of water in a pressure cooker and turn off the cooker.
Turn on the gas and cook till 3 cities come.
Turn off the gas and let the pressure drain automatically.
Open the cooker and mash the lentils.
Keep it separately.
Now heat 2 tsp mustard oil in a pan for tempering.
Add rai, fenugreek seeds, fennel seeds, cumin, kalonji and cook till the cumin seeds crackle.
Now add green chilies and cook for 1 minute.
Add asafetida, turmeric powder and green peas, cover the pan and cook on medium heat for 2 minutes.
After 2 minutes add masoor dal, garam masala, salt and mix well.
Cook for 3 to 4 minutes.
Garnish with green coriander and serve.
Serve Phalguni Dal with Bhindi Masala, Bundi Raita and Phulka for a day's dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Preeti_Tamilarasan/Phalguni_Dal_Recipe_original_1600.jpg, 18
Ingredients: salt,ginger,mustard seeds,idli,figaro pure olive oil,curry leaves,pearl onion (sambar onion),white urad dal (split),coriander (dhania) leaves,turmeric powder,green chillies

Quick & Easy Idli Upma Recipe With Figaro Olive Oil, 6 Curry leaves - finely chopped,1 teaspoon White Urad Dal (Split),1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,2 sprig Coriander (Dhania) Leaves - finely chopped,Salt - to taste,1 inch Ginger - grated,1 tablespoon Figaro Pure Olive Oil,10 Idli - crumbled,10 Pearl onions (Sambar Onions) - finely chopped (or 1 large onion),3 Green Chillies - finely chopped, 35, South Indian Recipes, To begin making the Idli Upma Recipe, heat a teaspoon of Figaro Pure Olive Oil in a heavy bottomed pan on medium-low heat, add in the mustard seeds and allow it to crackle for a few seconds.Then add in the half urad dal and allow it to roast and turn a light brown in color.
Once the dal is roasted we will add in the chopped onions, then the grated ginger, green chillies and curry leaves.
Saute on medium heat until the onions are soft.
Once soft we will add in the turmeric powder and the crumbled idlis and some salt to taste.Stir it until well combined.
 Finally stir in the coriander leaves, check the salt and spices and adjust to taste accordingly.
Once done, turn off the heat and serve.Serve the delicious Idli Upma along with Tomato Onion Chutney Recipe - Thakkali Vengayam Chutney and a hot cup of coffee makes the breakfast complete.
 , https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/0-Archana/Idli_Upma_Figaro_Olive_Oil-1.jpg, 11
Ingredients: salt,ginger,spring onion (bulb greens),soy sauce,chilli vinegar,onion,garlic,sweet corn,tofu,flour (maida),sunflower oil

Cantonese Style Dimsums Recipe-Sweet Corn & Tofu Steamed Dumpling, 1 cup All Purpose Flour (Maida),2 sprig Spring Onion (Bulb & Greens),1 tablespoon Soy sauce,Salt - to taste,1/2 cup Tofu - chopped finely,5 Garlic - chopped,1 inch Ginger - finely chopped,2 Onions - sliced,1 tablespoon Sunflower Oil,1/2 cup Sweet corn,2 tablespoon Chilli vinegar, 50, Cantonese, To begin making the Cantonese Style Dim Sum RecipeTo make the doughMix all the ingredients to make a dough for the wonton wrappers in a large mixing bowl.
Add enough water to get a soft but not a sticky dough consistency.
Once done cover it with a damp cloth so that it does not become dry.To make the fillingThe next step is to heat a heavy bottomed pan with oil, add ginger, garlic, onion and corn.
Saute them nicely till it is all caramelized and cooked.
Later add in the Tofu along with soya sauce and chilli vinegar, give it a stir.
Check for seasoning by adding enough salt that is required.
Finally add the spring onions, toss it over and rest it aside to cool.To make the cantonese style dimumsNow it is time to roll the wonton wrappers, divide the dough into small ball shaped balls, roll each ball on a board, the dough has to be rolled very thin making sure it does not tear.
Roll the dough into a circle shape.Once done, in a small bowl keep some water ready to bind the wonton mixture, Take a teaspoon of the filling and place it in the center of the rolled dough, dab some water on the edges of the dough.Fold the wonton wrapper into half, from one end start making small folds and pinch it in order to seal it tightly.Heat a vegetable gas steamer by adding one cup of water below, apply some oil on the plate where the dumpling are kept, once the water starts to boil, place all the dumplings and cover them.
Let it cook for 10 minutes.Serve the Cantonese Style Dim Sum Recipe with Cantonese Style Pan Fried Noodles., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/oct-20/Cantonese_Dim_Sum_Filled_With_Corn_And_Tofu_Steamed_Dumpling_Recipe-1.jpg, 11
Ingredients: tomato,salt,cumin powder (jeera),britannia,cheese,brinjal (baingan eggsplant),milk,cloves garlic,parsley leaves,cheddar cheese,black pepper powder,button mushrooms,wheat flour corn flour (corn flour ragi flour),wheat bread crumbs

Vegetarian Moussaka with Mushrooms Sauce Recipe, 3 tablespoons Whole Wheat Flour - or corn flour or (corn flour + ragi flour),1/2 teaspoon Cumin powder (Jeera),250 grams Button mushrooms - chopped,1/4 cup Whole Wheat Bread crumbs,1 Brinjal (Baingan / Eggplant),1 cup Homemade tomato puree,Salt - to taste,1/2 cup Cheddar cheese - grated,1 sprig Parsley leaves - chopped,2 cloves Garlic - chopped,1 1/2 cups Milk,1/4 cup Britannia Cream Cheese,Black pepper powder - for seasoning, 60, Greek, To begin making the Eggplant Moussaka with Mushroom Sauce, we will first prepare the eggplants.
First cut the eggplants into 1/2 inch thick slices.
Sprinkle some salt and keep it aside in a colander for about an hour.After an hour, dry the eggplants using a kitchen towel.
The next step is to cook the eggplants.Preheat a skillet on medium heat, grease the pan with oil and place the sliced eggplants in the oil and cook them until browned and soft on both sides.
Once cooked, place them on a paper towel to drain the excess oil.Cooking the eggplants on the skillet, gives it a soft texture as opposed to baking them in the oven.
If you plan to bake your eggplants, make sure you cover them with an aluminum foil so it does not dry out.Preheat the oven to 180 C.
Grease a baking dish with oil and keep aside.In the next steps we will make the mushroom sauce and the bechamel sauce, the two most important sauces for the moussakaTo make the mushrooms sauce, heat a teaspoon of oil in a skillet over medium heat.
Add the chopped garlic and mushrooms and stir fry them until the mushrooms begin to release the water.
Add the homemade tomato puree, the salt, cumin and black pepper.
Give the mushrooms sauce a brisk boil until the mixture thickens.
Once you have a thick sauce, turn off the heat and keep aside.
Stir in the chopped coriander leaves.For the bechamel sauce, add all the ingredients into a saucepan and cook the sauce until it thickens.
Once the sauce is thick, turn off the heat and keep the sauce aside.Our final step to make the moussaka is to assemble the dish and bake it in the oven.In a greased baking dish, sprinkle some breadcrumbs, this will help absorb the extra juices that come out when baking the moussaka.Place a layer of cooked eggplants at the bottom, pour some mushroom sauce over this later.
Next layer it with eggplants again and pour the bechamel sauce over.
Finally sprinkle it with cheese on the top.Bake the moussaka in the preheated oven for about 20 minutes until the cheese melts and turns golden brown.
Once done, remove from the oven and allow it to rest for about 10 minutes before you serve.Serve the Eggplant Moussaka with a Crusty Garlic Bread and a salad by the side., https://www.archanaskitchen.com/images/archanaskitchen/World_Gourmet_Recipes/Vegetarian_Greek_Eggplant_Moussake_in_Mushroom_Sauce-3.jpg, 14
Ingredients: salt,green chillies,kashmiri red chilli powder,ginger,cumin powder (jeera),mustard oil,mustard seeds,coconut,coriander powder,curry leaves,pearl onion (sambar onion),dry red chillies,garlic,methi seeds (fenugreek seeds),lemon,tamarind paste,coconut milk,turmeric powder,prawns

Malabar Prawn Curry Recipe, 1 teaspoon Kashmiri Red Chilli Powder,1 teaspoon Tamarind Paste,2 teaspoon Garlic - chopped,1/2 teaspoon Mustard seeds,3 Pearl onions (Sambar Onions),2 Green Chillies,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Ginger - chopped,1 teaspoon Lemon juice,1/2 teaspoon Cumin powder (Jeera),1 teaspoon Coriander Powder (Dhania),3/4 cup Fresh coconut - grated,250 grams Prawns,2 Dry Red Chillies,1 sprig Curry leaves,1/2 teaspoon Methi Seeds (Fenugreek Seeds),3 teaspoon Mustard oil,1 teaspoon Turmeric powder (Haldi),1 cup Coconut milk, 60, Kerala Recipes, To begin making the Malabar Prawn Curry recipe, wash and clean the prawns.Marinate the prawn with 1 teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon salt and a juice of half a lemon for 30 minutes.Take 1 cup of grated coconut and pour over 1 cup of boiling water and extract the coconut milk through a sieve.Grind all the ingredients marked under ‘For the Paste’ with some water and keep it aside in a grinder.In a heavy bottomed pan, fry the prawns on both sides in mustard oil for 3 to 4 minutes.
Remove and keep aside.In the same pan, add a little more oil, when it is hot, add the mustard and fenugreek seeds, once they start to splutter, add the curry leaves, dry red chillies, and the onions.Fry till the onions turns a little brown and then add the ground masala.
Saute for 5 to 6 minutes or till oil comes out from it on medium heat.Add salt and tamarind paste and cook for further 3 to 4 minutes.Now add the prawns and cook for 3 to 4 minutes and then add the coconut milk.Let it comes to a boil and then lower the heat and let the curry cook for 2 to 3 minutes more.Switch off the gas and keep it covered to trap the aroma of the curry inside.
Serve Malabar Prawn Curry with hot steamed rice and any raita of your choice for a delicious meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Alaka_Jena/Malabar_Prawn_Curry.jpg, 19
Ingredients: salt,red chilli flakes,ginger,coriander (dhania) leaves,sesame seeds (til seeds) (black white),soba noodles,peanut butter unsweetened,carrot,spring onion (bulb greens),basil leaves,soy sauce,rice vinegar,red yellow green bell pepper (capsicum),sesame (gingelly) oil,red cabbage,sriracha sauce,black pepper powder,lemon,mint leaves (pudina)

Soba Noodle Salad Recipe, 1 teaspoon Sesame (Gingelly) Oil,1/2 cup Coriander (Dhania) Leaves - chopped,1 tablespoon Soy sauce,1 tablespoon Sesame seeds (Til seeds) - (black and white),1 tablespoon Sriracha sauce,1 inch Ginger - grated,Salt - to taste,1 tablespoon Honey,1 cup Carrots (Gajjar) - grated,Black pepper powder - to taste,1 tablespoons Basil leaves - chopped,1 tablespoon Rice Vinegar,Red Chilli flakes - to taste,2 tablespoons Lemon juice,3 tablespoons Peanut Butter - unsweetened,150 grams Soba noodles,2 cups Red Yellow or Green Bell Pepper (Capsicum) - julienned,2 tablespoons Mint Leaves (Pudina) - chopped,1/2 cup Spring Onion (Bulb & Greens) - chopped,2 cups Red cabbage - shredded, 15, Chinese, To begin making the Soba Noodle Salad recipe, in a pot boil the soba noodles as per package instructions.
Strain under cold water and keep aside.In a salad bowl, add the red cabbage, bell peppers, green onions, carrots, coriander leaves, mint leaves and basil leaves.
Mix all the vegetables.Then take another bowl and add the peanut butter, honey, soy sauce, rice vinegar, sesame oil, sriracha, ginger, salt, pepper, chilli flakes and lime juice.Whisk well to combine all the ingredients to form a dressing.Add the noodles to the veggies in the salad bowl followed by the dressing and sesame seeds.Mix well and serve cold.
The salad tastes better if you let it sit in the refrigerator for some time.
Enjoy!Serve Soba Noodle Salad along with Chinese Vegetarian Fried Rice With Apples for a weekend night dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nehuskitchen/Soba_Noodle_Salad.jpg, 19
Ingredients: tomato,salt,ginger,bay leaf (tej patta),ghee,red chilli powder,cloves garlic,onion,cumin seeds (jeera),cinnamon stick (dalchini),cloves (laung),coriander powder,masoor dal,garam masala powder

Masoor Dal Makhni Recipe, 2 inch Ginger,1 Tomato,2 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 cup Masoor Dal (Whole),1 teaspoon Red Chilli powder,1 Cinnamon Stick (Dalchini),1 Onion - finely chopped,2 teaspoon Coriander Powder (Dhania),2 teaspoon Fresh cream,2 Cloves (Laung),1 Bay leaf (tej patta),2 tablespoons Ghee,6 cloves Garlic, 30, North Indian Recipes, To begin making the Masoor Dal Makhni Recipe, wash the whole masoor dal in running tap water until the water turns clear.Soak the washed masoor dal in lukewarm water for about 30 minutes.Heat ghee in a pressure cooker, add the whole spices, cinnamon, cloves, cinnamon, cumin seeds and let it sputter.Add the finely chopped onion and sauté till it turns brown.Now gently crush the ginger and garlic pods in a mortar and pestle and add the mix into the pressure pan.
Sauté till the raw aroma of ginger and garlic goes away.Add the chopped tomatoes and the dry spices coriander powder, red chilli and garam masala and cook until the tomatoes get mushy and the ghee starts to leave the sides.To this add the soaked who masoor dal, enough water to cook and salt to taste.Pressure cook this for 4-5 whistles in low flame.
Switch off and let the pressure subside.Open the lid gently and add the cream to make it richer.Masoor Dal Makhni is best served along with rice or paratha's and green salad., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Masoor_Dal_Makhni_Recipe.jpg, 14
Ingredients: tomato,turmeric powder,cowpea,ginger,salt,green chilli,ghee,cinnamon,cumin powder,red chilli powder,ginger garlic paste,bay leaf,kasoori methi,onion,coriander powder,cloves,cumin seeds,garam masala powder

Punjabi Style Black Eyed Beans Curry (Recipe In Hindi),  1 tablespoon ginger garlic paste, 1 teaspoon cumin seeds, 3 cloves, 1 teaspoon red chilli Powder, 1 tablespoon ghee, 1 green chili - chopped, 1 bay leaf, 1 inch cinnamon, 2 teaspoons cumin powder, 1 inch ginger - for garnish, 2 tomatoes, 2 teaspoons coriander powder, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala powder, 1 tablespoon kasoori methi, 2 onions - finely chopped, salt - Salt - to taste,1 cup cowpea, 350, Indian, To make Punjabi lobiya masala, first wash the cowpea and soak it in water for 4-5 hours.
Then cook it in the pressure cooker for 2 whistles.
Make a tomato puree and keep it aside.
Heat the ghee on a medium flame in a pan, add cinnamon, lavang and bay leaves, wait for it to cook.
Add cumin seeds and let it crackle.
Add ginger Kahsun paste and wait for it to cook.
Add chopped onions and roast them till they turn brown.
Now add green chili, tomato puree and simmer for 3 minutes.
Add red chilli, turmeric and cumin powder and mix well and let it cook until the ghee leaves.
Now, put the cowpea with its water in the pan and simmer for 5 minutes.
Smash some cowpea lightly so that the gravy becomes slightly thick.
Crush Kasuri Methi lightly between hands and mix it with gravy along with garam masala and mix it well.
Turn off the gas and garnish the gravy with ginger.
Serve Punjabi Lobiya Masala with Phulka and Rice at dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Punjabi_Lobia_Masala_Recipe_Punjabi_Style_Black_Eyed_Peas_Curry.jpg, 18
Ingredients: tomato,salt,ginger,asafoetida (hing),coriander (dhania) leaves,red chilli powder,cloves garlic,onion,methi seeds (fenugreek seeds),cumin seeds (jeera),garam masala powder (or kitchen king masala),potato (aloo),turmeric powder,green chillies,sunflower oil

Aloo Raswala Sabzi Recipe, Red Chilli powder,4 Potatoes (Aloo),Salt - to taste,4 cloves Garlic - finely chopped,1 Onion - finely chopped,1 tablespoon Sunflower Oil,1/4 teaspoon Methi Seeds (Fenugreek Seeds),2 Tomatoes - chopped,1/4 teaspoon Turmeric powder (Haldi),1 Green Chillies - chopped,1 teaspoon Garam masala powder - (Or kitchen king masala),1 inch Ginger - finely chopped,Coriander (Dhania) Leaves - to garnish,1/2 teaspoon Cumin seeds (Jeera),1 pinch Asafoetida (hing), 40, North Indian Recipes, To begin making the Aloo Raswala Sabzi Recipe, we will first boil the potatoes.
Place the potatoes in a pressure cooker along with some water and pressure cook for about 5-6 whistles.
Turn off the pressure cooker and allow the pressure to release naturally.
Remove the potatoes from the cooker, peel and cut them into medium sized cubes and set aside.
Heat oil in a pan on medium flame, add cumin seeds and methi seeds.
Once the seeds begin to sizzle, add in the onion, ginger and garlic and saute until the onions become soft and tender.Stir in green chillies, asafoetida and stir fry for a few seconds.
Once the onions have softened, add in the tomatoes and mix well.Add turmeric powder and red chilli powder.
Continue to cook until the tomatoes are mushy and softened.Sprinkle garam masala powder, add cooked potatoes, salt to taste and just enough water to the consistency of your choice and bring to the Aloo Raswala Sabzi to a brisk boil.
Adjust water such that the consistency is neither too thick or too thin.
Reduce heat and simmer the Aloo Raswala Sabzi for about 10 minutes till it form a masaledar gravy.
Once done, check the salt and spices and adjust to suit your taste and turn off the heat.Transfer the Aloo Raswala Sabzi to a serving bowl and serve hot.Serve Aloo Raswala Sabzi Recipe along with Chunni Ki Puri Recipe- Moong Dal And Besan Fried Puri Recipe and Sago Kheer Recipe - Tapioca Milk Pudding for a simple Sunday brunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Curryandvanilla/Aloo_Raswala_Sabzi_Recipe_-2_1600.jpg, 15
Ingredients: salt,wheat flour,water knead,green chilli,amchur (dry mango powder),red chilli powder,onion,cumin seeds (jeera),rajma (large kidney beans),black pepper powder,horse gram dal (kollu kulith),coriander powder,garam masala powder,sunflower oil

Rajma and Horse Gram Stuffed Paratha Recipe, 1 Green Chilli - finely chopped,2 tablespoon Sunflower Oil,1 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Cumin seeds (Jeera),Water - to knead,1 teaspoon Coriander Powder (Dhania),1/2 cup Horse Gram Dal (Kollu/ Kulith) - soaked for 8 hours,1 Onion - finely chopped,1 cup Whole Wheat Flour,2 teaspoon Red Chilli powder,1 cup Rajma (Large Kidney Beans) - soaked for 8 hours,1 teaspoon Amchur (Dry Mango Powder),1 teaspoon Black pepper powder, 50, Punjabi, To begin making the Rajma and Horse gram Stuffed Paratha Recipe into a bowl add the wheat flour, cooking oil and add water slowly and knead it into a firm and non-sticky dough.
Cover and  keep aside.Pressure cook the soaked lentils in the pressure cooker with 1 cup water for about 4 whistle.
After 4 whistles reduce the heat and cook for 5 more minute and switch it off.
Release the pressure naturally and the drain all the water.Allow the lentils to cool  down and then grind the cooked lentils into a coarse mixture and keep it aside.Now to make the stuffing, heat a sauce pan, crackle the cumin seeds and sauté the onions till translucent.
Once done add the coarsely ground lentils along with spice powders and mix well.
Cook for another 10 minutes.Now to begin making the paratha, keep some flour aside for dusting.
Divide the dough into large lemon side balls.Dust the dough portions in flour, flatten it and roll it into a 3 inch diameter circle.Now add the Rajma and horsegram stuffing, add about a tablespoon in the center.
Close the paratha by folding it from all the side like a dumpling and seal it properly.
Dust the stuffed paratha ball in flour and roll into 5 inch diameter parathas.
Take care, the filling can ooze out if the dough is rolled out too thin.Now to cook Rajma and Horse gram Stuffed Paratha, first preheat the skillet on medium heat.
Place the rolled paratha on top and allow it to cook on one side.
After about 30 seconds, flip the paratha.At this stage, smear some oil or ghee to cook the paratha.
Cook the paratha by flipping over a couple of times until you see golden brown spots on both sides.Proceed the same way with the remaining dough portions and serve the parathas hot.Serve the Rajma and Horse gram Stuffed Paratha Recipe along with a cup of Tomato Onion Cucumber Raita Recipe and Masala Chai Recipe - Indian Spiced Tea to make it a complete meal for your Sunday breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Rajma_and_Horse_gram_Stuffed_Paratha_Recipe.jpg, 14