anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,wheat flour,corn flour,green chillies,ghee,paneer,chaat masala powder,cumin powder (jeera) ( ground),onion,cumin seeds (jeera),ghee the parathas,spinach leaves (palak),sunflower oil

Whole Wheat Spinach Paneer Lifafa Paratha Recipe, 2 teaspoons Corn flour,1-1/2 cup Spinach Leaves (Palak) - finely chopped (tightly packed),Salt - to taste,1 teaspoon Cumin seeds (Jeera),1/2 teaspoon Chaat Masala Powder,1 teaspoon Cumin powder (Jeera) - (roasted and ground),1 Onion - finely chopped,1 tablespoon Ghee,2 cups Whole Wheat Flour,Ghee - for cooking the parathas,1 teaspoon Sunflower Oil,250 grams Paneer (Homemade Cottage Cheese) - grated,3 Green Chillies - finely chopped, 65, Indian, To begin making the Whole Wheat Spinach Paneer Lifafa Paratha Recipe, in a mixing bowl add the whole wheat flour, salt, 1 tablespoon melted ghee and mix.
Next add water little by little and start kneading the dough.
If you are looking for softer texture add only milk to knead the dough and no water.
Knead till you get soft, smooth dough.
Cover and let the paratha dough rest for 30 minutes.While the lifafa paratha dough is resting we can make the stuffing.Heat oil in a pan.
To hot oil add cumin seeds and wait till they turn slight brown.
Add onions and green chilies and sauté till onions turn soft.Add finely chopped spinach and cook until spinach looses all it’s moisture.
Add salt to taste.
Once spinach is completely dry, turn off heat and keep it aside to cool down.Add roasted cumin powder, chaat masala to grated paneer.
Add cooked spinach mix and mix them all together.
This paratha stuffing mixture should be dry.
If you find any liquid in it, squeeze it out.
Divide them into equal sized balls.In a small bowl, combine the corn flour along with water to make a thick paste.
This will be used for sealing the edges.Knead the paratha dough once more and divide them into equal sized balls (lemon sized).
Roll it thin about 10 inch.
Place it on hot griddle/tawa and cook for 10 seconds on each sides, without oil.
Dont over cook it.
Take it out of tawa.
Repeat this for rest of the dough.Now place half cooked rotis on a flat surface.
Place a small portion of spinach paneer stuffing in the center.
Spread the stuffing all over leaving out the edges.Apply corn flour paste on the edges of the roti.
Fold the 2 opposite corners of the roti over the stuffing.
Now fold the remaining 2 edges sealing the filling well.
This will look like a folded envelope.Place the stuffed lifafa spinach paneer paratha over hot tawa, drizzle oil or ghee and cook on both sides until they turn brown on both sides.Serve the Whole Wheat Spinach Paneer Lifafa Paratha immediately with some yogurt and pickle for breakfast or even a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Whole_Wheat_Spinach_Paneer_Lifafa_Paratha.jpg, 13
Ingredients: tomato,salt,rye,ginger,coriander (dhania) leaves,tamarind water,asafoetida,jaggery,eggsplant,curry leaves,onion,tsp turmeric powder,sesame oil,sambar powder

 Kathirikai Gotsu Recipe,  1 tsp rye, 1/2 cup tamarind water, 1/4 tsp asafoetida, 2 tomatoes - chopped, 10 small onions - cut, 1 / 2 tsp turmeric powder, green coriander - as per use, 1 sprig curry leaves,1 eggplant - chopped, salt - as per taste, 1 tsp sambar powder, 1 inch ginger - finely chopped, 1 tbsp sesame oil, 1 tbsp jaggery, 50, South Indian Recipes, To make Kathirikai Gothsu recipe, first heat the oil in a pressure cooker.
Add mustard seeds and let it splutter.
Now add asafoetida, curry leaves, sambar onion, ginger and cook till the onion becomes soft.
After the onion is soft, add brinjal, tomato, tamarind water, turmeric powder, asafoetida, sambar Add powder, salt, jaggery, water and mix.
Turn off the cooker and cook until 3 to 4 cities come.
Turn off the gas and let the pressure drain automatically.
Open the cooker, mix and garnish with green coriander.
Serve Kathirikai Gothsu recipe with Wayne Pongal and filter coffee for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/kathirikai_gothsu_recipe_tangy_and_spicy_brinjal_curry_7_1600.jpg, 14
Ingredients: cheese,salt,corn flour,mixed herbs (dried),black pepper corns,milk,virgin olive oil,cloves garlic,onion,cheddar cheese,broccoli florets,cauliflower (gobi) florets

Roasted Cauliflower Broccoli Au Gratin Recipe, 1 teaspoon Whole Black Pepper Corns - coarsely crushed,2 tablespoons Cheese spread - of your choice,Salt - to taste,1/4 cup Cheddar cheese - grated,4 cloves Garlic - finely chopped,1 Onion - finely chopped,2 1/2 tablespoons Corn flour,1 cup Broccoli - cut into bite size florets,1 teaspoon Mixed Herbs (Dried),2 cups Milk,1 teaspoon Extra Virgin Olive Oil,2 cups Cauliflower (gobi) - cut into bite size florets, 60, Continental, To begin making the Cauliflower Broccoli Au Gratin, first prep all your ingredients.Heat oil in a deep pan and add the onions and garlic and cook till onions turn soft.Add the cauliflower and broccoli florets, sprinkle salt and stir fry the florets until they are cooked through yet firm.The next step is to make the white sauce.
In a saucepan add milk and corn flour, black pepper, mixed herbs and salt.
Stir well until the cornflour is well combined and there are no lumps.Place the saucepan on heat stir continuously until the sauce thickens and the sauce is completely cooked through.
The sauce will have a gloss to it.Once cooked through, add the cheese spread and stir till the cheese melts.
Turn of the heat and keep aside.The next step is to assemble the Au Gratin.
Preheat the oven to 180 degree Celsius with broiler mode.Grease a 8 inch by 4 inch baking dish and first add the cauliflower and broccoli.
Then top it up with the white sauce and stir slightly.
Spread grated cheese evenly at the top.Place the cauliflower and broccoli Au gratin dish on the top shelf of the oven and bake for ten minutes till the cheese melts and turns golden brown in colour.Once done, remove from the oven and serve the Cauliflower Broccoli Au Gratin hot for dinner.Serve Cauliflower and Broccoli Au Gratin on its own for a hearty meal along with Vegetable Clear Soup and a Herbed Garlic Bread for a special weekend dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Cauliflower_Broccoli_Gratin_Recipe_4_1600.jpg, 12
Ingredients: salt,mustard oil,mustard seeds,bay leaf (tej patta),asafoetida (hing),water the water chickpea was,jaggery,amchur (dry mango powder),red chilli powder,gram flour (besan),onion,kala chana (brown chickpeas) over night,cumin seeds (jeera),coriander powder,turmeric powder,garam masala powder

Himachali Khatta Recipe (Tangy Black Chickpea Curry), 1/2 teaspoon Mustard seeds,1 cup Kala Chana (Brown Chickpeas) - soaked over night,1 tablespoon Gram flour (besan),Salt - to taste,2 cups Water - the water chickpea was soaked in,1 teaspoon Coriander Powder (Dhania),1 teaspoon Mustard oil,1 Onion - chopped,1/2 teaspoon Garam masala powder,2 teaspoons Amchur (Dry Mango Powder),1 teaspoon Red Chilli powder,1 Bay leaf (tej patta),1/4 teaspoon Asafoetida (hing),1 tablespoon Jaggery,1 teaspoon Turmeric powder (Haldi),1/2 teaspoon Cumin seeds (Jeera), 580, Himachal, To begin making the Himachali Khatta recipe, cook the soaked black chickpeas ( kala chana) in a pressure cooker with salt, and the required required water.After first whistle, reduce the flame to low and cook for 10 to 15 minutes.Once it cools down, drain out the water and keep it aside and use it to make spiced water.Mix all the dry ingredient including jaggery, gram flour, asafoetida, turmeric powder, coriander powder, garam masala, dry mango powder, red chilli powder, salt and water which we got after boiling chickpeas in a big mixing bowl.On other hand, heat a kadai/wok and add mustard oil till it starts to smoke.Reduce the flame, add bay leaf, mustard seeds, cumin seeds and.
 Add the onions and saute until the onions soften (about 3 to 4 minutes).
Let it crackle for about 30 seconds.Add spiced water mixture and let it cook for about 2 to 3 minutes.Next, add the boiled chickpea (kala chana) and mix everything properly.
Cook it on low flame for about 8 to 10 minutes until all the aromas get into the Himachali Khatta.Once it is cooked, switch the flame and serve hot.Serve Himachali Khatta along with hot steamed rice or Phulkas for perfect Himachali lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Himachali_Tangy_Black_chickpea_curryHimachali_Khatta.jpg, 16
Ingredients: dry red chilli seeded,ginger,spring onion greens,corn flour,rice wine vinegar,spaghetti pasta,cloves garlic,dark soy sauce,white vinegar,water,light soy sauce,sugar,peanuts (moongphali),chicken breasts,sunflower oil

Kung Pao Spaghetti Recipe, 1 teaspoon Sugar,2 tablespoon Raw Peanuts (Moongphali) - roasted,2 cups Spaghetti Pasta - cooked,1 Spring Onion Greens,2 tablespoon Light soy sauce,1 Chicken breasts - cubed,1 tablespoon Rice Wine Vinegar,4 tablespoons Sunflower Oil,6 Dry Red Chilli - seeded,1-1/2 Inch Ginger - julienned,1 teaspoon Dark soy sauce,2 tablespoon Water,3 Cloves Garlic - chopped,2 tablespoon Corn flour,1/4 teaspoon White vinegar, 40, Asian, To begin making the Kung Pao Spaghetti, wash and pat dry the chicken cubes using a paper towel.
Take a bowl and add chicken cubes, 1 tablespoon cornflour, 2 teaspoon light soy sauce, rice wine, and oil.
Mix everything well and let the chicken marinate for 30 minutes.Now take another bowl in order to make the sauce.
Add 1.5 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon sugar, vinegar, water and 1 teaspoon cornflour.
Mix it well and keep it aside.Next heat up a wok and add one tablespoon of oil and stir-fry the marinated chicken cubes.
Do not overcook them otherwise they will become hard and chewy.
Keep them aside and clean the wok.Add 2 tablespoon of oil and heat it up.
Add ginger and garlic into the pan and cook for few seconds then add the dry red chillies.
Keep the gas on low.Once you start getting the aroma of red chilies, add the chicken cubes and give it a good stir.Next, add the sauce and peanuts into the pan and make sure that chicken pieces are coated with the sauce but cook it on low heat.After 5 minutes of cooking add the cooked spaghetti, green part of the onions (chopped) and a very little amount of salt.Cook for few more seconds till the spaghetti is also covered with the sauce but make sure it is not getting too dry.
Serve it hot after garnishing it with some more spring onions.Serve Kung Pao Spaghetti along with Hoisin Tofu & Mushroom Stir Fry for your weekend dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/garimasgautam-gmail.com/Kung_Pao_Spaghetti.jpg, 15
Ingredients: coriander (dhania),salt,green chilli,red chilli powder,cloves garlic,onion,cumin seeds (jeera),chana dal (bengal gram dal),sunflower oil

Rajasthani Kalmi Vada Recipe - Chana Dal Vada, Salt - as required,Sunflower Oil - as required,1 Green Chilli,1 teaspoon Cumin seeds (Jeera),Coriander (Dhania) Leaves - small bunch,1 Onion,1/2 cup Chana dal (Bengal Gram Dal),1/2 teaspoon Red Chilli powder,6 cloves Garlic, 30, Rajasthani, To begin making the Rajasthani Kalmi Vada, wash and soak the chana dal overnight.
The next day, drain the chana dal from water and add it to mixer.
Grind into thick coarse paste sprinkling very little water whenever needed.
The dal should be firm.
Transfer the dal into mixing bowl.Into this mixing bowl, along with the dal, add finely chopped onion, green chilli, crushed garlic, coriander leaves, cumin seeds, red chilli powder and required salt to it.Mix everything together into thick soft dough.
Heat oil for deep frying on medium flame.
Once the oil is well heated, simmer the flame.
Take small portion of kalmi vada masala and shape them like fingers, using your fingers.
Drop into oil and fry until golden on all sides.
Do not crowd the oil and fry the vada in batches.
Remove the fried vadas onto a plate with absorbent paper to drain off all the excess oil.
Serve Rajasthani Kalmi Vada along with Imli Chutney and a hot cup of Adrak Chai as a wonderful tea time snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/Rajasthani_Kalmi_Vada_Recipe_Chana_Dal_Vada-1.jpg, 9
Ingredients: ice cubes,tender coconut water,mint leaves (pudina) a,lemon,green apple,chia seeds,cucumber,kiwi

Refreshing Smoothie Recipe With Cucumber & Kiwi, 1 teaspoon Chia Seeds,1 Kiwi - chopped,1 Cucumber - chopped,Mint Leaves (Pudina) - a few,1 Green apple - chopped,1 cup Tender coconut water,1/2 teaspoon Lemon juice,1 cup Ice cubes, 15, Continental, To prepare Refreshing Smoothie Recipe With Cucumber & Kiwi, get all the ingredients ready.
Chop the cucumber and roughly chop kiwi.In a blender, add in all the ingredients except chia seeds and blend till smooth.Pour the smoothie to the serving glass.Garnish with a dash of crunchy chia seeds and serve Refreshing Smoothie Recipe With Cucumber & Kiwi in the evening., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Healthify_Me/healthy-refreshing-smoothie-recipe_400.jpg, 8
Ingredients: ginger,coriander powder,red chilli powder,cloves garlic,gram flour (besan),onion,lotus stem,turmeric powder,sunflower oil

Himachali Bhey Recipe - Stir Fried Lotus Stem, 1 Onion - sliced,1 tablespoon Red Chilli powder,1 tablespoon Coriander Powder (Dhania),3 tablespoon Gram flour (besan),Sunflower Oil,2 Lotus Stem - cut into lengthwise,1 inch Ginger - chopped,4 cloves Garlic - chopped,1 teaspoon Turmeric powder (Haldi), 50, Himachal, To begin making the Himachali Bhey Recipe, we will boil the lotus stem with water and salt for about 15 minutes.Once the lotus stems are cooked drain the water out and wash it over cold water to stop the cooking process.Heat a pan with oil, add ginger, garlic and onions and saute them till the onions turn translucent.
Add the spice powders turmeric powder, red chilli powder and salt.
Give it a toss.Add the cooked lotus stem, besan flour and give a quick mix.
Check for salt and spices and turn off the heat.
 Remove Himachali Bhey into a serving bowl and serve.Serve the Himachali Bhey Recipe along with along with Tawa Paratha and Gujarati Dal for your comforting lunch or dinner meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Himachali_Bhey_Recipe_Stir_Fried_Lotus_Stem_Recipe_.jpg, 9
Ingredients: cashew nuts,rice,ghee,coconut,jaggery,raisins,cardamom powder (elaichi)

Chalimidi Recipe, 1/2 cup Ghee,1 tablespoon Cashew nuts,1 cup Jaggery,1 teaspoon Cardamom Powder (Elaichi),1 tablespoon Raisins -,2 cups Rice,1 tablespoon Fresh coconut - chopped, 65, South Indian Recipes, To begin making the Chalimidi recipe, rinse raw rice and soak in enough water for 5 hours.
Drain soaked rice in cotton cloth and let it dry for 1 hour.
Grind rice into fine powder.
Pass the flour through the sieve, collect fine rice flour.Heat 1 tablespoon ghee in a heavy bottomed pan, roast cashews, raisins and coconut separately until golden brown.
Remove from flame, keep it aside.Melt powdered jaggery with little water.
Boil the jaggery syrup until thickens up and when tested by pouring in a small bowl of water it forms a ball.Add all the ghee into the panakam (jaggery syrup) and whisk well.Remove the syrup from heat, add rice flour little at a time and mix vigorously.
Do not add too much rice flour and make it thick.
This dish will thicken up as it cools.
So keep the consistency loose.Add all the roasted cashews, raisins, and coconut into the dish and mix well.
Transfer into a serving bowl and serve.Serve Chalimidi as a dessert after your South Indian meal of Tomato Onion Sambar, Cabbage Thoran, Jeera Rasam, Potato Roast with Steamed Rice and Elai Vadam., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/jyothir/Chalimidi.jpg, 7
Ingredients: tomato,coriander (dhania) leaves,cloves garlic,eggsplant,onion,green chillies,salt,kalonji seeds,pickle mango,dry red chillies,coriander powder,pickle spice,mustard seeds,asafoetida,red chilli powder,oil,fennel seeds,turmeric powder,ginger,mango powder powder,celery,fenugreek seeds,cumin seeds

 Achari Baingan Bharta (Recipe In Hindi),  1 onion, 1 teaspoon cumin seeds, 1-1 / 2 teaspoon pickle spice, salt - as per taste, 1/2 teaspoon mango powder Powder, 2 tablespoons green coriander - chopped, 1 teaspoon fennel seeds, 2 dry red chillies, 1/2 teaspoon turmeric powder, 1 Tablespoon coriander powder, oil - as per use,1 eggplant, 2 green chillies - finely chopped, 5 cloves garlic - finely chopped, 1 Teaspoon mustard seeds, asafoetida - a pinch, 1-1 / 2 teaspoon pickle - mango, 1 inch ginger - grated, 1/4 teaspoon celery, 3 tomatoes, 1/4 teaspoon fenugreek seeds, 1 teaspoon red chilli powder, 1/4 teaspoon kalonji seeds, 55, North Indian Recipes, To make Achari Brinjal Bharta, first of all, put the ingredients given for Achari spices in a pan and roast it.
Do not add mango powder.
Now in a mixer grinder, add grated spices and mango powder and grind it.
Now apply some oil on the eggplant.
Now place onion, brinjal and tomato in a baking tray and cook it for 30 minutes at 200 degrees.
After that keep it aside to cool.
Now take out the skin of the brinjals and mash them.
Remove the skin of the onion and chop it finely.
Peel the tomatoes and remove the seeds.
Mash it too.
Now put oil in a pan.
Add ginger, garlic, green chili, asafoetida and let it cook for 1 minute.
After 1 minute, add onion, tomato, turmeric powder, coriander powder, red chili powder and salt.
Mix and let it cook for 3 minutes.
After 3 minutes, add Achari Masala, Pickle, Brinjal and mix it well.
After cooking, garnish it with green coriander.
Serve Achari Brinjal Bharta with Tawa Paratha and Garlic Dal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Achari_Baingan_Bharta.jpg, 23
Ingredients: tomato,salt,coconut,mustard seeds,asafoetida (hing),curry leaves,onion,mint leaves (pudina),green chillies,sunflower oil

Tomato Onion Chutney Recipe With Coconut And Mint, 2 Green Chillies,2 Onions,10 Mint Leaves (Pudina),2 teaspoons Sunflower Oil,4 tablespoons Fresh coconut - grated,Salt - to taste,1 teaspoon Mustard seeds,Asafoetida (hing) - a pinch,2 Tomatoes,1 sprig Curry leaves, 15, South Indian Recipes, To begin making the Tomato Onion Chutney Recipe With Coconut And Mint, peal the outer skin of onion, massage it with little oil on outside and roast it over the stove top till the outer skin is all charred.Once its cooled, carefully scrape out the charred skin of the onions and keep aside.Similarly, apply oil on the washed and cleaned tomatoes and roast it over the stove top till all the sides are slighly charred.
Once cool, peel off the outer layer of the tomatoes and keep aside.Now, take a mixer grinder jar, add the roasted onions, tomatoes, roughly chopped green chillies, mint leaves, grated coconut, season with salt and grind it to a smooth paste and remove it into a serving bowl.To prepare the tadka, heat oil in a small tadka pan on medium heat, add the mustard seeds and let it crackle.Add the asafoetida and curry leaves, let it splutter.
 Switch off the flame and pout this tadka over the chutney prepared.Serve Tomato Onion Chutney Recipe With Coconut And Mint along with Homemade soft idli or Tomato Dosa for the kids lunch box or for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Roasted_Tomato_Onion_Chutney_Recipe_.jpg, 10
Ingredients: salt,kalonji (onion nigella seeds),mustard oil,mustard seeds,asafoetida (hing),red chilli powder,lemon,black pepper powder,turmeric powder

Tangy Lemon Pickle Recipe With Kalonji & Rock Salt, 1/2 teaspoon Mustard seeds,1 teaspoon Kalonji (Onion Nigella Seeds),1 teaspoon Red Chilli powder,3 pinch Asafoetida (hing),2 tablespoons Mustard oil,2 tablespoons Rock Salt,1 teaspoon Turmeric powder (Haldi),16 Lemons,1 teaspoon Black pepper powder, 35, Indian, To prepare Tangy Lemon Pickle Recipe With Mustard & Rock Salt, take a deep pan and boil 3 cups of water in it.Now turn the heat to low and add washed whole lemons in it.Let them simmer for 10 to 15 minutes.After 15 minutes, turn off the heat and drain out the water from lemons.
Let them cool completely.Now cut them into quarters (or however you desire) and deseed them.
Now add black pepper, salt, chilli powder, turmeric in it and mix well in a bowl.Now heat mustard oil in tadka pan.
When oil is that hot that you can see smoke coming from it, add mustard seeds in it.Once they splutter, Then add kalonji and Asafoetida and remove the pan from the heat and add it into the spice mixed lemons chunks.
Mix it very well and leave for an hour or so, till the spices seep into the lemons.Serve Tangy Lemon Pickle Recipe With Kalonji & Rock Salt along with parathas and yogurt or rice, poriyal and Thakkali rasam., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Roop/Tangy_Lemon_Pickle.jpg, 9
Ingredients: turmeric powder,ginger,green chilli,ghee,cinnamon,pepper crush,red chilli powder,tomato finely,dry red chillies,onion,garlic,coriander powder,coriander (dhania) leaves take water,cumin seeds,garam masala powder,white urad dal

 Dal Kabila Recipe,  3 long, 1 cup white urad dal, 1/2 inch ginger - finely chopped, 1/4 tsp red chilli powder, 1 onion - finely chopped, 1 tsp coriander powder, 1 tsp whole pepper - crush it, 1 tbsp ghee, 1 green chili - chopped, 3 dry red chillies, 1 inch cinnamon, 1 tomato - Finely chopped, 1/4 tsp turmeric powder, 1 tsp cumin seeds, 3 sprig green coriander - chopped Take 3 cups of water,1 tsp ghee, 1/4 tsp garam masala powder, 3 long garlic - finely chopped, 30, North Indian Recipes, To make dal kabila recipe, first wash the urad dal thoroughly and soak it for 2 hours.
After 2 hours, heat the ghee in a pressure cooker.
Add dry red chilli, cinnamon, long and roast it on low heat for 1 minute.
Now add onions, green chilies and cook the onions to become soft.
Add tomatoes, lala chilli powder, turmeric powder, coriander powder and cook it for 2 minutes.
Now add urad dal, 3 cups of water and close the cooker.
Cook till 5 to 6 come to the city.
Turn off the gas and let the pressure come out automatically, open the cooker and take out in a bowl.
For grating, heat the ghee in a pan.
Add cumin, black pepper and cook until the cumin seeds crackle.
Add it to the lentils and mix.
Serve Serve dal kabila recipe with spinach ragi and oats vet thepla and khamang cucumber for dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Dal_Kabila_White_Split_Urad_Dal_Recipe-4_1600.jpg, 16
Ingredients: salt,wheat brown bread multigrain,cloves garlic,tomato pulp,avocado,coriander (dhania) leaves,onion,lemon,black pepper powder,eggs,green chillies,butter,del monte cheesy garlic mayo

Avocado Salsa Open Multigrain Toast With Fried Egg Recipe, Butter - for cooking,Salt - to taste,1 Whole Eggs,2 Green Chillies - finely chopped,1 Onion - finely chopped,2 Whole Wheat Brown Bread - multigrain,1 Avocado,1 Tomato - pulp removed,2-3 cloves Garlic - chopped,Black pepper powder - for seasoning,2-3 sprig Coriander (Dhania) Leaves - finely chopped,2 tablespoons Del Monte Cheesy Garlic Mayo,1/2 Lemon, 30, Continental, To begin making Avocado Salsa Open Multigrain Toast With Fried Egg Recipe, firstly scoop out the avocado flesh to make the avocado salsa.
In a mixing bowl, add all the ingredients with the avocado pulp and mix it into a coarse paste.
Season it with salt .Heat a flat pan and toast the bread with a teaspoon of butter on both the side till it is light brown.
Keep it aside.Spread a tablespoon of Cheesy Garlic Mayonnaise on the toast, add the avocado salsa and spread it evenly.In the same pan, break open the egg to make a sunny side up (fried egg).
Season it with salt and pepper.
Once done slowly place it on the bread.Serve your tasty Avocado Salsa Open Multigrain Toast With Fried Egg Recipe along with Cold Coffee Smoothie for a quick healthy breakfast., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/sept-28/Avocado_Salsa_Open_Toast_Multigrain_Recipe_With_Fried_Egg-3.jpg, 13