anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,cumin powder (jeera),ginger,curd till smooth,bhindi (lady fingerokra) slice,red chilli powder,cloves garlic,turmeric powder,sunflower oil

Dahi Ma Bheeda Recipe (Dahi Bhindi - Parsi Style Okras Cooked In Yogurt Recipe), 500 grams Bhindi (Lady Finger/Okra) - half inch slice,2 inch Ginger,3 teaspoon Cumin powder (Jeera),Sunflower Oil - for cooking,Salt - to taste,3/4 Curd (Dahi / Yogurt) - beaten till smooth,3 cloves Garlic,1 teaspoon Turmeric powder (Haldi),2 teaspoon Red Chilli powder, 40, Parsi Recipes, We begin making the Dahi Ma Bheeda Recipe (Dahi Bhindi - Parsi Style Okras Cooked In Yogurt Recipe) by washing the okra and wipe them thoroughly, cut the okra into half-inch slice and sprinkle some salt and keep it aside.Heat oil in a non-stick pan, add the cut okras and shallow fry them till it is crispy.
Once done remove them.In the same pan add the ginger, garlic and sauté for few minutes.
Then add the spices and fry till the raw smell of the spice goes away.Lower the heat and gradually add the beaten curd to the pan, mix well.
Later add the crispy okras and simmer it for 2 minutes.Serve the hot the Dahi Ma Bheeda Recipe (Dahi Bhindi - Parsi Style Okras Cooked In Yogurt Recipe) with steam rice or Khichdi Kadhi and Batata Nu Shaak ( The Classic Comfort Food of India)., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/oct-14/Dahi_Ma_Bheeda_Recipe_Dahi_Bhindi_Parsi_Style_Okras_Cooked_In_Yogurt-1.jpg, 9
Ingredients: tomato,salt,ginger,green chilli,sev,mustard seeds,ghee,jaggery,red chilli powder,curry leaves,cumin seeds (jeera),turmeric powder

Gujarati Sev Tameta Nu Shaak | Sev Tamatar Ki Sabzi Recipe, 1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,6 Tomatoes - halved,Salt - to taste,2 Green Chilli - slit,1/2 teaspoon Red Chilli powder,1 tablespoon Ghee,1 sprig Curry leaves - finely chopped,1 tablespoon Jaggery,1 inch Ginger - finely chopped,1/2 cup Sev,1/2 teaspoon Cumin seeds (Jeera), 25, Gujarati Recipes﻿, To begin making the Sev Tamatar Ki Sabzi Recipe / Sev Tameta Nu Shaak, prepare all the ingredients and keep ready.Place the tomatoes in the pressure cooker along with 2 tablespoons of water and pressure cook for 2 whistles and turn off the heat.
Allow the pressure to release naturally.Once the pressure releases, transfer to a wide plate and allow the tomatoes to cool.
Peel the skin off the tomatoes and finely chop them and keep aside.Heat oil in a saucepan on medium heat; add the mustard seeds, cumin seeds, curry leaves, green chillies and ginger and allow them to crackle and saute for a few seconds.Add cooked tomatoes, turmeric powder, red chilli powder, jaggery and salt.
Sauté until all the ingredients are well combined.Give the Sev Tameta nu shaak a brisk boil for 3 to 4 minutes.
Once done, add half of the sev, along with 1/4 cup of water and bring it to a boil and turn off the heat.Check the taste of the Sev Tameta Nu Shaak and adjust the salt and spices accordingly.Once done, stir in the chopped coriander leaves and serve hot.Serve the delicious Jain Style Sev Tameta Nu Shaak along with freshly made Gujarati Thepla for lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Gujarati_Sev_Tamatar_Nu_Shaak_Recipe_video_3_1600.jpg, 12
Ingredients: chaat masala powder,black salt salt,cumin powder,lemon the juice,ice,sprite lemon soda,lemon,green chillies,peppermint

Masala Soda Shikanji Recipe - Masala Soda Shikanji Recipe,  2 Lemon - extract the juice,3 cups Sprite - or any Lemon Soda, Black Salt or Rock Salt - as per taste, peppermint - little, 2 Green Chillies - cut, 10 ice, 1 tsp Chaat Masala Powder, 3 Lemon - wedges, 1/2 tsp Cumin Powder, 15, Indian, To make the Masala Soda Shikanji recipe, first of all add ice to a pitcher.
Add lemon juice, sprite and mix it.
Now add green chillies and chaat masala in a hamadasta and tighten the pumpkin.
Add some water to it and then mix this mixture in the sprite.
Add lemon wedges and mint and mix well.
Serve.
Serve Masala Soda Shikanji recipe with Pav Bhaji or Aloo Tikki Chaat for a chaat party., https://www.archanaskitchen.com/images/archanaskitchen/World_Beverages/Masala_Soda_Shikanji_Recipe-1.jpg, 9
Ingredients: salt,red chilli flakes,basil leaves,italian,eggs,potato (aloo),wheat bread crumbs,sunflower oil

Potato Basil Fritters Recipe, 4 Potatoes (Aloo),Salt - to taste,Sunflower Oil - for shallow frying,1 Whole Eggs,1 teaspoon Red Chilli flakes,1/4 cup Basil leaves,3 tablespoon Whole Wheat Bread crumbs,1 tablespoon Italian seasoning, 50, Continental, To begin with Potato Basil Fritters, peel and grate the potatoes.
Put them in salt water for five minutes.After 5 minutes, squeeze and remove all the water possible from the potato.Spread it on a kitchen towel and press it to remove any remaining water content.Transfer the grated potatoes to a mixing bowl.
Add the Italian seasoning, chilli flakes, egg, bread crumbs, salt and chopped basil to this and mix everything properly.Heat a pan over medium heat.
Once the pan is hot, pour 2 teaspoons of oil on it.Give the pan a swirl to spread the oil.
Spoon 1.5 tablespoon of the potato mixture onto the pan and spread it a little.Make 3 to 5 of them at a time, depending on the size of your pan.
Flip it over once you see that it is golden brown.Press it gently with the spoon and let it crisp up.
Repeat the same process with the remaining mixture.Serve Potato Basil Fritters with Peanut Chilli Dipping Sauce, Spicy Mexican Salsa or any other dip of your choice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/Potato_Basil_Fritters_1600.jpg, 8
Ingredients: tomato bitesize,salt,ginger,coriander (dhania) leaves,mixed vegetables,red chilli powder,carrot,lemon,onion,cumin seeds (jeera),rasam powder,canned tuna ( tuna from standard tin),green bell pepper (capsicum),sunflower oil saute,turmeric powder,green chillies,potato (aloo) bitesize

Tuna Rasam Bhaji Recipe (Tuna Sabzi Flavored with Rasam Powder), 2 teaspoons Rasam Powder,1/2 teaspoon Turmeric powder (Haldi),1 Onion - finely sliced,1/2 Lemon - juiced,1 inch Ginger - julienned,Salt - to taste,110 grams Canned tuna - (drained tuna from one standard tin),1 Tomato - chopped to bite-size,2 teaspoon Cumin seeds (Jeera),1 Potato (Aloo) - chopped to bite-size,1 Carrot (Gajjar) - julienned,Sunflower Oil - to saute,Mixed vegetables - (optional),Coriander (Dhania) Leaves - to garnish,1 Green Bell Pepper (Capsicum) - julienned,1/2 teaspoon Red Chilli powder - (optional),3 Green Chillies - slit, 30, Fusion, To begin making Tuna Rasam Bhaji Recipe (Tuna Sabzi Flavoured With Rasam Powder), prepare the vegetables and drain the tuna from the can.Heat 1-2 teaspoons of oil in a large pan or kadai.Once the oil is hot, add Jeera, allow them to sizzle.Immediately after they start sizzling, add julienned ginger and slit green chillies and fry for about 10 seconds.Add the onions and fry on low-medium heat until they turn translucent and soft.Add the turmeric powder, chilli powder (optional), rasam powder and sauté.Add the remaining vegetables and fry for 2-3 minutes or until the veggies are cooked about halfway through.Add the canned tuna and mix until the masala has coated the fish.Adjust the salt and cook for about 8-10 minutes with covered lid, stirring every once in a while, avoiding any charring.Once done and the tuna is cooked, squeeze in the fresh lemon juice and garnish with coriander leaves and julienned ginger.Serve Tuna Rasam Bhaji Recipe (Tuna Sabzi Flavoured With Rasam Powder) with Phulka Recipe, and Smoked Dal Makhani Dhaba Style Recipe, rice with Salad., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/roopakamath1997-gmail.com/Tuna_Rasam_sabzi.jpg, 17
Ingredients: rice,water,cloves garlic,salt flavored,garlic,dry coconut,coriander (dhania) leaves,coconut milk,coconut oil

Thai Coconut Garlic Rice Recipe - Thai Coconut Garlic Rice Recipe, 1 teaspoon coconut oil, 1 teaspoon coconut oil, 2 tablespoons dry coconut - cut straight and thin, 1 sprig of green coriander - finely chopped, 4 cloves garlic - cut straight, 1 cup water, 1 cup coconut milk, salt - flavored According, 1 cup rice - washed and soaked for 20 minutes, 4 long garlic - finely chopped, 25, Thai, To make Thai Coconut Garlic Rice Recipe, first heat coconut oil in a pressure cooker.
Add garlic and cook for 40 seconds till it becomes light brown.
After the garlic turns light brown, add rice, 1 cup of water, 1 cup of coconut milk, salt, mix and close the cooker.
Cook till 2 cities come and turn off the gas.
Let the pressure drain automatically.
Open the cooker and drain the rice in a serving plate.
To make the garnish, heat coconut oil in a tempering pan.
Add garlic and coconut and cook till they become crisp and brown.
Turn off the gas Pour this mixture on the rice with green coriander and serve.
Serve Thai Coconut Garlic Rice Recipe with Yellow Thai Chicken Curry for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Thai_Coconut_Garlic_Rice_Recipe_.jpg, 9
Ingredients: garlic cloves,salt,green chillies,coconut,mustard seeds,water,curry leaves,dry red chillies,cumin seeds (jeera),turmeric powder,banana,sunflower oil

Kaya Tholi Thoran Recipe (Raw Banana Thoran), 6 Shallots,2 Raw banana peel,8 Curry leaves,4 Green Chillies,1/2 cup Fresh coconut - grated,3 Garlic - cloves,1/4 teaspoon Mustard seeds,2 Dry Red Chillies,1 tablespoon Sunflower Oil,Salt,2 cups Water,1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Cumin seeds (Jeera), 40, Kerala Recipes, To begin with, the Kaya Tholi Thoran Recipe, Remove the peel from raw plantain.
Wash the peel thoroughly with water.
Chop the plantain peel finely into pieces.Add turmeric powder and cook chopped plantain peel with 2 cups of water.
Cook until they become tender.
Drain the excess water from the peel.Meanwhile, grind coarsely all the ingredients mentioned under To Grind.In a small pan, heat oil over medium heat and add mustard seeds once the oil is hot.Add curry leaves, followed by red chilies once the seeds splutter.Add the grounded paste and cook until the raw smell goes off.Now, to the fried coconut mixture, add chopped plantain peel to the mixture and cook until moisture is completely absorbed.Serve the Kaya Tholi Thoran Recipe with cooked rice and puliserry for a yummy lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Kaya_Tholi_Thoran.jpg, 12
Ingredients: turmeric powder,amchur powder,tomato,coriander (dhania) leaves,green chilli,asafoetida,cumin powder,red chilli powder,chaat masala powder,fenugreek seeds,bay leaf,kasoori methi,coriander powder,potatoes,tamarind paste,mustard oil other oil,cumin seeds,garam masala powder

 Patiala Aloo Recipe,  1 asafoetida - a pinch, 2 tbsp mustard oil - or any other oil, 1 tsp coriander powder, 2 tsp tamarind paste, 1/4 tsp fenugreek seeds, 1 tsp cumin powder, 1 green chili - chopped, 1 bay leaf, 1 tsp cumin seeds, 1/2 tsp amchur powder, 1/2 tsp garam masala powder, 1 tsp kasoori methi, 1/2 tsp chaat masala powder, 1/3 cup tomato puree, 1/3 cup green coriander - finely chopped, 1 tsp red Chilli powder, 1/2 tsp Turmeric powder,5 Potatoes - peeled and chopped, 35, North Indian Recipes, To make Patiala Potato Recipe, first peel and chop the potatoes.
Soak them in water and keep them separately.
Now heat mustard oil in a pan.
After heating, add cumin seeds, bay leaves, fenugreek seeds, asafoetida and cook until the cumin seeds crackle.
Now take out the potatoes from the water and put them in the pan.
After 1 minute, add green chili, salt, turmeric powder and mix it well.
Cover the pan and cook until the potatoes are cooked well.
It will take 12 to 15 minutes.
After this add red chili powder, cumin powder, coriander powder, mango powder, chaat masala powder and garam masala powder.
Add some water and mix well.
After 1 minute add tomato puree, tamarind paste and mix well.
Cook for 3 to 4 minutes, garnish with green coriander and serve.
Serve the Patiala Aloo Recipe with dal tempering and phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Patiala_Aloo_Recipe-5.jpg, 18
Ingredients: coriander (dhania) leaves,cloves garlic,carrot,onion,black pepper powder,turmeric powder,salt,green chilli,virgin olive oil ghee,garam masala powder,brown rice,green beans (french beans),water,lemon,coconut milk,cauliflower (gobi) florets,ginger,fennel seeds (saunf),potato (aloo),green peas (matar),quinoa

Quinoa Brown Rice and Vegetable Pulao Recipe, 1 Onion - chopped,1 cup Quinoa,1 Potato (Aloo) - peeled and diced,1 cup Brown Rice - soaked in water,1/2 inch Ginger - grated,1 teaspoon Garam masala powder,Salt - to taste,1 tablespoon Extra Virgin Olive Oil - or ghee,1/4 cup Green beans (French Beans) - finely chopped,1/4 cup Green peas (Matar),2 Green Chilli - finely chopped,3 cloves Garlic - grated,4 cups Hot water,1/2 cup Cauliflower (gobi) - florets,1/4 cup Lemon juice,1 Carrot (Gajjar) - diced,1/2 teaspoon Turmeric powder (Haldi),Coriander (Dhania) Leaves - few,1 teaspoon Fennel seeds (Saunf),1 cup Coconut milk,1 teaspoon Black pepper powder, 55, Indian, To begin making the Quinoa Brown Rice Pilaf, place a heavy bottom pan on medium heat.
Add a teaspoon of oil or ghee.
Once it is medium hot, add onions, garlic, ginger, green chilies and fennel seeds.
Saute them for a minute.
Add the chopped vegetables - cauliflower, potato, carrot, green beans and green peas.
Saute the vegetables on medium flame for about 5-7 minutes until they soften.
Add garam masala powder, turmeric powder, black pepper powder and salt to taste.
Grate ginger and garlic to it.
After a minute add the chopped green chilli.
Add 2 cups boiling water and coconut milk.
Mix all the ingredients well and bring the mixture to a boil.
Once the water comes to a boil, turn the heat to medium.At this stage, drain the soaked rice.
Add quinoa and rice into the boiling mixture, turn the heat to low, cover the pan and cook on low heat until all the water is absorbed and  Quinoa Brown Rice Pilaf is cooked.At this stage, the quinoa and rice should be perfectly cooked.
Once done, turn off the heat and allow it to remain covered for about 5 to 10 minutes before you can serve.Once ready, open and fluff it up with a fort and transfer the Quinoa Brown Rice Pilaf in a serving plate.
Stir it with freshly chopped coriander and lemon juice and serve.Serve Quinoa Brown Rice Pilaf with Burani Raita Recipe (Garlic Based Yogurt) or Mint And Pomegranate Raita Recipe for a comforting weeknight dinner or lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Reshma_Seetharam/Quinoa_brown_rice_and_vegetable_pilaf.jpg, 21
Ingredients: salt,red bell pepper (capsicum),ginger,green peas (matar),red chilli powder,carrot,virgin olive oil,onion,cumin seeds (jeera),lemon,yield,coriander powder,turmeric powder,quinoa

Quinoa and Vegetable Saute Recipe, 5 cups Yield,2 tablespoon Extra Virgin Olive Oil,1 cup Red Bell pepper (Capsicum) - chopped,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1/4 teaspoon Ginger - finely grated,1 teaspoon Lemon juice,1 cup Carrots (Gajjar) - diced,1 cup Green peas (Matar) - diced,1 cup Onions - chopped,Turmeric powder (Haldi) - A pinch,Coriander Powder (Dhania) - A pinch,2 cups Quinoa,1/2 teaspoon Red Chilli powder, 35, Indian, To begin with Quinoa and Vegetable Saute, cook 2 cups of quinoa with 4 cups water and 1/2 teaspoon salt in a rice cooker or a covered saucepan.
Cook until they are cooked completely and the seeds sprout, for about 15 minutes.Fluff it with a fork and set aside.Add a tablespoon of olive oil, add cumin seeds into a pan and cook it on medium flame.Once the cumin crackles, add in the ginger, followed by peas and carrots.Turn the heat and let them cook for a few minutes.After a few minutes add in the chopped onions and pepper and saute them for another few minutes.Add the spice powders and salt, give it a stir, let it sit for a few seconds so that the powders infuse in the oil.Add in the quinoa and toss them all together gently.
Add salt according to your taste.Garnish it with fresh herbs of your choice and a teaspoon of olive oil.
Toss and serve it hot.Serve it as a side dish during your weeknight dinner.
You can also have it as a breakfast dish with some fresh juice or masala chai., https://www.archanaskitchen.com/images/archanaskitchen/8-Collections/Quinoa-saute.jpg, 14
Ingredients: tomato,salt,heavy whipping cream,cardamom (elaichi) podsseeds,paneer,red chilli powder,ginger garlic paste,onion,cumin seeds (jeera),coriander powder,turmeric powder,kasuri methi (dried fenugreek leaves),garam masala powder,sunflower oil

Paneer Do Pyaza Recipe, Salt - as required,1 teaspoon Kasuri Methi (Dried Fenugreek Leaves),1-1/2 teaspoon Red Chilli powder,2-1/2 Tomatoes - finely chopped,1 teaspoon Cumin seeds (Jeera),2 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Coriander Powder (Dhania),1 Onions - cubed,1-1/2 teaspoon Ginger Garlic Paste,1/2 teaspoon Garam masala powder,1-1/2 Onions - cut lengthwise,1/4 cup Heavy whipping cream,1/4 teaspoon Turmeric powder (Haldi),Sunflower Oil - as required,1 cup Paneer (Homemade Cottage Cheese) - cubed, 40, North Indian Recipes, To begin making the Paneer Do Pyaza recipe, heat a half teaspoon of oil in a kadhai/wok and add onions.
Cook until they become translucent and keep them aside.In the same kadai, add remaining oil and cumin seeds and wait until they sizzle and add cardamom seeds and saute until a nice aroma comes out of it.Now add lengthwise cut onions and cook until they become transparent.
Add ginger garlic paste and saute for a minute.After a minute, add tomatoes and cook until they become soft.
Add spice powders, kasthuri methi, required amount of salt and toss them well.Simmer the gravy.
Cook until moisture is absorbed and oil starts leaving from the sides.Add cubed paneer, fried onions and give them a stir, add a dash of cream and simmer Paneer Do Pyaza for about 3-4 minutes.Serve Paneer Do Pyaza as a starter at your parties with chapatti/roti or whole wheat lachha paratha, Aloo Matar Sabzi and Tomato Onion Cucumber Raita., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Paneer_Do_Pyaza.jpg, 14
Ingredients: nutmeg,coriander (dhania) leaves,ajwain (carom seeds),black peppercorns,onion,turmeric powder,sunflower oil,salt,black cardamom (badi elaichi),cardamom (elaichi) podsseeds,dry red chillies,mace (javitri),red chilli powder,curd,garlic,ginger,ghee,bay leaf (tej patta),cinnamon stick (dalchini),mutton,coriander powder,cloves (laung)

Pakistani Roasted Gosht Recipe, 6 Onions - sliced,5 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Ajwain (Carom seeds),5 Cloves (Laung),1/2 cup Sunflower Oil,2 Black cardamom (Badi Elaichi),1 teaspoon Mace (Javitri),4 tablespoons Ghee,3/4 cup Curd (Dahi / Yogurt),2 teaspoons Red Chilli powder,1-1/2 inch Cinnamon Stick (Dalchini),2-1/2 tablespoons Coriander Powder (Dhania),1/2 cup Garlic,Salt - as required,2 tablespoons Coriander (Dhania) Leaves - chopped,4 inch Ginger - sliced,1/2 teaspoon Turmeric powder (Haldi),2 Bay leaf (tej patta),6 Dry Red Chillies,5 Whole Black Peppercorns,1/2 teaspoon Nutmeg - crushed,750 grams Mutton - cut into medium pieces, 70, Pakistani, To begin making the Pakistani Bhuna Gosht recipe, wash mutton nicely and keep it aside.Heat oil in a heavy bottomed pan and add whole spices and let them crackle.Now add whole garlic pods and ginger slices and saute them till golden.Add sliced onions and fry till they are soft and translucent.
Once the onions are soft, add washed mutton and mix well.Next add thick curd and salt and let it cook on high flame till the curd starts leaving water from sides.As soon as the water starts appearing from sides, close the lid, simmer the gas and let it cook till mutton is soft and tender.When the mutton is cooked, add coriander powder, turmeric, red chilli powder and mix together.Turn the flames high and start frying everything till oil starts leaving from sides.
Keep adding ghee while frying.Once the ghee/oil starts oozing out from the sides, check salt again and adjust if required.Slowly the mutton will start to thicken and turn deep brown in colour.
Turn off the gas and garnish the Bhuna Gosht with lots of coriander.Pakistani Bhuna Gosht is one such succulent dish that is best enjoyed with Rumali Roti or Homemade Butter Naan., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/PAKISTANI_BHUNA_GOSHT.jpg, 22
Ingredients: urmeric powder ( months above),salt,asafoetida (hing) ( months above),potato (aloo),cumin powder (jeera) ( months above),beetroot

Creamy Beetroot and Potato Puree Recipe - Baby Food, Salt - salt,1/4 teaspoon Cumin powder (Jeera) - (8 months and above),1 pinch Asafoetida (hing) - (8 months and above),1 Beetroot,1 Potato (Aloo),1/4 teaspoon Turmeric powder (Haldi) - (8 months and above), 40, Indian, To begin making the Creamy Beetroot and Potato Baby Puree Recipe, we will first wash the vegetables well in water.
Peel the skin and cut the vegetables into dices.Place the beetroot and potatoes into the pressure cooker, add 3 to 4 tablespoons of water and pressure cook the vegetables until you hear a couple of whistles.
After a couple of whistles, turn the heat to low and simmer for couple of minutes and turn off the heat.Allow the pressure to release naturally in the cooker.Once done, open the cooker and place the beet and potatoes in a mixer grinder and puree into a paste that is desired.If your baby is very small, as young as 6 months, and is able to handle textures, then make a slightly coarse puree.Adjust the consistency of the creamy beet and potato puree by adding water.
Add a pinch of salt and the puree will be ready to be served to your baby.If your baby is 8 months and older, then you can add turmeric powder and cumin powder into the vegetable.
It adds to taste and your baby will enjoy it too.Additionally, a great way to serve it is along with a bowl of plain yogurt for your baby older than 8 months.
Children love vegetables and plain yogurt and helps in easy digestion for the baby., https://www.archanaskitchen.com/images/archanaskitchen/9-Baby_Todder/Creamy_Beetroot_and_Potato_Puree_Recipe_-_Baby_Food-1.jpg, 6
Ingredients: wheat brown bread,spinach,paneer,nutralite cheesy garlic mayo,herb butter,cloves garlic,sweet corn,britannia cheese block

Cheesy Garlic Spinach Corn Paneer Sandwich Recipe, 1 cup Paneer (Homemade Cottage Cheese) - cut into small cubes,2 tablespoons Nutralite Cheesy Garlic Mayo,2 cups Spinach - finely chopped,1 cup Sweet corn - steamed,2 cloves Garlic - finely chopped,8 Whole Wheat Brown Bread - slices,2 tablespoon Herb Butter,1/4 cup Britannia Cheese Block - grated, 35, Continental, To begin making the Cheesy Garlic Spinach Corn Paneer Sandwich Recipe, heat herb butter in a wide pan and allow it to melt.
Once it is heated, add garlic and saute till the aromas from the garlic is released.Once done add in the spinach and saute the spinach for about 3 to 4 minutes until the spinach wilts.
After the spinach has wilted add the steamed corn, paneer and grated cheese.
Keep stirring until the moisture from the spinach goes away.
 Once all the moisture has evaporated add the Nutralite Cheesy Garlic Mayo and stir well to combine.
Taste the mixture and add salt and pepper if required.The next step is to assemble the Spinach Corn Paneer Sandwich.Take 4 slice of bread and place them on a counter.
Spread some paneer and corn filling on two slices of bread and cover the filling with another slice to make a sandwich.
Spread Herbed butter on both the sides of the sandwich and Grill the Cheesy Garlic Spinach Corn Paneer Sandwich on a preheated pan till it turns brown and crisp on both the sides.Once done transfer the Cheesy Garlic Spinach Corn Paneer Sandwich onto a serving plate.
Cut it in half and serve immediately.Serve Cheesy Garlic Spinach Corn Paneer Sandwich Recipe along with a Apple Almond Date Smoothie Recipe for  breakfast or an after school snack for kids., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Spinach_Corn_and_Paneer_Sandwich_Recipe-5.jpg, 8