anandhuvasudev/southindiandish huggingface dataset:
Ingredients: peanuts masala,salt,coriander (dhania) leaves,fennel seeds (saunf),ajwain (carom seeds),jaggery,red chilli powder,water,chaat masala powder,gram flour (besan),baking soda,onion,lemon,tamarind paste,turmeric powder,green chillies

Mirchi Pakodi Recipe, Ajwain (Carom seeds) - a pinch,6 Green Chillies - Big ones,Water - as required,Lemon - as required,Turmeric powder (Haldi) - a pinch,1/4 teaspoon Fennel seeds (Saunf),Salt - to taste,1/4 teaspoon Ajwain (Carom seeds),Coriander (Dhania) Leaves - finely chopped,2 tablespoons Jaggery,1/4 teaspoon Red Chilli powder,Peanuts - masala,Chaat Masala Powder - as required,3 tablespoons Gram flour (besan) - Roasted,2 tablespoons Tamarind Paste,1/2 teaspoon Baking soda,Onion - finely chopped,1-1/2 cup Gram flour (besan), 40, Indian, To begin making the Mirchi Pakodi Recipe, firstly we will mix the tamarind paste and jaggery in a bowl.Make a slit in the green chillies and takes the seeds out, so that we can stuff the masala inside the green chillies.Now in the tamarind and jaggery mixture, add in the ajwain seeds, fennel seeds, gram flour, red chilli powder and salt.
Mix everything well.
Stuff this mixture into the green chillies one by one and keep it aside.
To make the Gram flour batter, add gram flour, baking soda, turmeric powder, ajwain and water.
Mix everything to create a thin batter.
Make sure it should not be too watery and it should be thick enough to coat the green chillies.Meanwhile, heat the required oil in a heavy bottomed pan.
Dip the stuffed chillies into the batter and add it to the hot oil.
Fry them till it becomes golden brown.Once done, take them out and let them cool down a bit.
Cut into half and add to the serving bowl.Garnish the Bajjis with Onions, Peanuts, Coriander Leaves, Lemon Juice and Chaat Masala Powder and it is ready to be served.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Dhara_joshi/mirchi_pakode.jpg, 16
Ingredients: cashew nuts,kadhi masala,cumin powder (jeera),white pepper powder,salt,ghee,cardamom (elaichi) podsseeds,bay leaf (tej patta),raisins,curry leaves,curd,ginger garlic paste,onion,chicken,cinnamon stick (dalchini),cumin seeds (jeera),coconut milk,green chillies,sunflower oil

Safed Murgh Handi Recipe - Chicken In White Gravy, 10 Raisins,Salt - to taste,1 kg Chicken,1-1/2 tablespoons Sunflower Oil,8 Green Chillies - (adjust),12 Cashew nuts - powdered,1-1/2 tablespoons Ghee,10 Curry leaves,2 Onions - chopped,1-1/2 tablespoon Ginger Garlic Paste,1 inch Cinnamon Stick (Dalchini),3 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Cumin seeds (Jeera),2 tablespoons Kadhi masala,1/2 cup Curd (Dahi / Yogurt),1 Bay leaf (tej patta),1 tablespoon Cumin powder (Jeera),1/4 teaspoon White pepper powder,1 cup Coconut milk, 50, Indian, To begin making Safed Murgh Handi Recipe, prep all the ingredients and keep them ready.In a kadai, heat a little oil and add onions when the oil is hot.
Saute till translucent and switch off.Take the onions out on a plate and allow the sauteed onions to cool a bit.
Once the onions are cooled, with the help of a hand blender, blend it to a smooth paste.Heat ghee in the same kadai and once the ghee is hot, on a medium heat, add cumin seeds.
Saute for a few seconds until they sizzle.Immediately add green cardamom, cinnamon stick, stir for a few more seconds till the cardamom puffs up and theres a nice aroma arising from the kadai.Add ginger garlic paste in saute on low heat for about half a minute to one minute, till the raw smell goes away.Now add onion paste and saute till the mixture comes together and appears blended well.At this point, add yogurt and coconut milk, keep the heat to medium and add all the masalas including kadhi masala and cook till the yogurt and coconut milk gets blended well and appears as one white gravy.Add chicken now, add in curry leaves and raisins and mix well.Close the kadai and cook well for about 10 minutes or till the chicken is tender.
(You can add about 1/2 cup of water at this stage)Serve Safed Murgh Handi Recipe (Chicken In White Gravy) Awadhi Style Sheermal Recipe or Homemade Butter Naan Recipe or Methi Matar Pulao Recipe (Spicy Fenugreek Leaf & Green Pea Rice) for lunch or dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sadafabbasi79-yahoo.com/Safed_Murgh_Handi.jpg, 19
Ingredients: coriander (dhania) leaves,salt,ginger,asafoetida,cloves garlic,drumstick leaves,chana dal,onion,mint leaves,dry red chillies,oil,cumin seeds

Murungai Keera Masala Vada Recipe - Murungai Keerai Masala Vadai Recipe,  3 long, oil - as per use,1 cup chana dal - soaked, 1 onion - chopped, 2 cups drumstick leaves - chop, 10 mint leaves, 4 cloves garlic - grated, 4 dry red chillies, 1/4 teaspoon asafoetida, 1/2 inch ginger - grated, 1/2 teaspoon cumin seeds, salt - as per taste, 3 teaspoons green coriander - finely chopped, 200, South Indian Recipes, To make Murungai Kirai Masala Vadai, first wash the gram dal thoroughly.
Now soak the lentils for 2-3 hours.
Wash and cut the drumstick leaves and keep them separately.
After 2 to 3 hours, remove the lentils from the water and put them in a blender.
Add ginger, garlic, dry red chillies, asafetida, cumin, long, salt.
Add some water and grind it.
Transfer this mixture into a bowl.
Add drumstick leaves, finely chopped onions, mint and green coriander.
Mix all and make small balls.
Make the balls flat with the help of your hands.
Now heat oil in a pan.
After the oil is hot, add round pakoras to it.
Cook until golden and crisp.
Remove them on the kitchen towel to remove excess oil.
Serve hot.
Serve Murungai Kirai Masala Vadai with filter coffee for the evening breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/keerai_masal_vadai_recipe.jpg, 12
Ingredients: salt,green beans (french beans),mustard seeds,ghee,asafoetida (hing),coconut,jaggery,red chilli powder,moth dal (matki) sprouted,amchur (dry mango powder) kokum (malabar tamarind),curry leaves,cumin seeds (jeera),maharashtrian goda masala,turmeric powder

Beans Matki Bhaji Recipe - Green Beans Moth Beans Sabzi, 1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,1 teaspoon Maharashtrian Goda Masala,1 tablespoon Amchur (Dry Mango Powder) - or 2 Kokum (Malabar Tamarind),Salt - to taste,250 grams Green beans (French Beans) - chopped,1/4 cup Fresh coconut - grated,1 cup Moth Dal (Matki) - sprouted,1 tablespoon Ghee,1 sprig Curry leaves,1/2 teaspoon Asafoetida (hing),1/2 teaspoon Red Chilli powder,1 tablespoon Jaggery - grated,1/2 teaspoon Cumin seeds (Jeera), 50, Maharashtrian Recipes, To begin making Beans Matki Bhaji Recipe, first pressure cook the sprouted moth beans with 2 cups water for 4 to 45 whistles and turn off the heat.
Allow the pressure to release naturally.Remove the moth beans from the pressure cooker and keep aside.In the same pressure cooker, add the green beans , sprinkle salt along with 2 tablespoons of water.
Pressure cook for 2 whistles and turn off the heat.
Release the pressure immediately to retain the bright green colour of the green beans.
Keep this aside.Heat ghee in a pan over medium heat.
Add the mustard seeds and cumin seeds, allow it to crackle.Add the asafoetida, curry leaves, turmeric powder, goda masala powder, amchur powder and red chilli powder.
Saute for a few seconds.Add the cooked green beans, cooked moth beans, jaggery, salt to taste and if required (kokum at this stage if you are using).
Give it a stir.Cover the pan and steam cook all the ingredients over low heat for about 3 minutes and turn off the heat.Stir in the grated coconut at this stage and give it a taste.
Adjust the salt and spices accordingly.Once done, transfer the Beans Matki Bhaji into a serving bowl and serve hot.Serve Beans Matki Sabzi along with hot steamed rice and Maharashtrian Kadhi for a weekday lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Beans_Matki_Bhaji_Recipe_Matki_Chi_Usal__2_1600.jpg, 14
Ingredients: pistachios,lotus seeds,ghee,milk,jaggery,dried rose,badam (almond),cardamom powder (elaichi)

Phool Makhana Kheer Recipe - Sweetened With Jaggery, 2 tablespoons Pistachios - slivered,1/2 cup Jaggery - powdered,1-1/4 cups Lotus Seeds,3 tablespoons Badam (Almond) - slivered,1 teaspoon Cardamom Powder (Elaichi),1 tablespoon Ghee,2 teaspoons Dried rose petals - for garnish,1 liter Milk, 35, North Indian Recipes, To begin making Phool Makhana Kheer Recipe, we will firstly roast the makhanas.Heat ghee in a heavy bottomed pan, add the makhanas and slow roast it till it turns golden and crisp.
Keep it aside.Now, save a hand full of this roasted makhanas and pound the rest roughly using mortar and pestle.
Pour milk into a heavy bottomed pan, bring it to a boil on medium heat.
Boil the milk for 10 more minutes, till it becomes a little thicker.Now, add the pounded and whole roasted makhana's and mix well.
Simmer this mixture for 5 minutes, till it becomes creamy and soft.After 5 minutes, add in the powdered jaggery, cardamom powder, mix well and simmer till the jaggery is melted and well incorporated into the kheer.Switch off the heat, garnish with silvered nuts, dried rose petals and the Phool Makhana Kheer Recipe (Sweetened With Jaggery) is ready to serve.Serve the Phool Makhana Kheer Recipe as a part of the Festive Menu this Diwali and let your guests rejoice in the festive spirits.
You can also serve it as a dessert after your everyday meal of Paneer Butter Masala, Kachumber Salad and Tawa Paratha.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Phool_Makhana_Kheer_Recipe_Sweetened_With_Jaggery.jpg, 8
Ingredients: salt,ginger,sesame (gingelly) oil,cloves garlic,dark soy sauce,paneer ness,turmeric powder

Paneer Satay Recipe, 1/2 teaspoon Turmeric powder (Haldi),3 cloves Garlic - grated,Salt - to taste,1 inch Ginger - grated,2 tablespoons Dark soy sauce,500 grams Paneer (Homemade Cottage Cheese) - cut lengthwise of 1 inch thickness,1 tablespoon Sesame (Gingelly) Oil, 45, North Indian Recipes, To begin making the Paneer Satay Recipe, combine the marinade ingredients including ginger, garlic, turmeric powder, dark soy sauce, sesame oil and salt in a large bowl.Add the paneer and toss gently to coat the paneer well with the  marinade.
Let the paneer marinate for about 30 minutes or you can refrigerate overnight if you plan to make it the next day.I like to roast the paneer on a stove top grill, you can also do it in the oven that is preheated at 200 C.Place the paneer on the preheated skillet and roast it until it is evenly browned on all sides.
Keep drizzling some of the marinade as the paneer is roasting, so it absorbs additional flavors.The paneer satay is done when it is has a golden brown color.
Transfer the paneer satay onto a serving plate and serve hot.Serve this delicious Paneer Satay Recipe along with Peanut Dipping Sauce as a party appetisers., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Appetizers/tofu_vegetarian_satay_Recipe_shutterstock_22025308.jpg, 7
Ingredients: salt,mustard seeds,asafoetida (hing),coconut,curry leaves,white urad dal (split),green chawli beans (yard beanskaramanibarbati),dry red chillies,turmeric powder,sunflower oil

Karamani Poriyal Recipe - Yard Long Beans Stir Fry | Chawli | Barbati sabzi, 1 teaspoon White Urad Dal (Split),1/2 teaspoon Turmeric powder (Haldi),2 tablespoons Fresh coconut - grated,Salt - to taste,1 teaspoon Mustard seeds,300 grams Green Chawli Beans (Yard long beans/Karamani/Barbati) - chopped,2 Dry Red Chillies,1/4 teaspoon Asafoetida (hing),1 teaspoon Sunflower Oil,1 sprig Curry leaves, 30, South Indian Recipes, To begin making the Karamani Poriyal (South Indian Style Yard Long Beans Stir Fry) recipe, first chop the yard long beans finely.Grind the grated coconut along with the red chillies in a mixer to a dry mix and keep it aside.Place the beans in a pressure cooker, add salt and 2 tablespoons water and pressure cook for two whistles.
After two whistles, turn off the heat and release the pressure immediately.
Heat oil in a pan/ kadai over medium heat.
Add the mustard seeds and urad dal and allow them to crackle and the dal to turn golden brown and crisp.Add the curry leaves, asafoetida and fry for few seconds.
Now add the yard long beans and the ground coconut.
Stir-fry the Karamani Poriyal for a few seconds on high heat and then turn off the heat.
Check the salt and adjust to taste accordingly.Serve the Karamani Poriyal with Steamed Rice and Sambar/Rasam for the weeknight meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Karamani_Poriyal_South_Indian_Style_Yard_Long_Beans_Stir_Fry.jpg, 10
Ingredients: turmeric,ginger,cardamom (elaichi) podsseeds,saffron strands,milk,raisins,brown sugar (demerara sugar) (reduce you wish),cinnamon stick (dalchini),almond meal (badam powder)

Golden Turmeric Almond Saffron Milk Shot Recipe, 5 tablespoons Almond Meal (Badam Powder),4 cups Milk,2 inch Whole turmeric,5 Cardamom (Elaichi) Pods/Seeds,2 tablespoons Brown Sugar (Demerara Sugar) - (reduce if you wish),2 inch Cinnamon Stick (Dalchini),1/2 teaspoon Ginger - crushed,2 pinch Saffron strands,15 Raisins,1-1/2 tablespoons Honey, 25, Indian, To begin making the Golden Turmeric Almond Saffron Milk Shot Recipe, in a mixer attachment, grind the almond powder and the brown sugar together and keep aside.In a mortar and pestle, crush the ginger, turmeric together and keep aside.Heat the milk in a saucepan and bring it to one boil.Now, simmer the milk and keep cooking for another 10 minutes or until it is considerably thicker.Put the rest of the ingredients in it including alomd and brown sugar powder, turmeric, ginger, honey, cinnamon stick, cardamom seeds, saffron strands, except raisins.
Let the milk continue to cook on simmer.After 10-15 minutes, switch off the flame and serve the milk hot after straining milk out of the undissolved ingredients.Add the raisins on each glass and serve the milk.
Enjoy Golden Turmeric Almond Saffron Milk Shot Recipe either before sleep or during tea time., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Recipesandyou/Golden_Turmeric_Almond_Saffron_Milk_Shots.jpg, 9
Ingredients: turmeric powder,salt,make tomato,garam masala powder,green chilli,cardamom break,yogurt,cumin powder,red chilli powder,masala powder,coriander,oil,bay leaves,coriander (dhania) leaves,tbsp coriander powder,ginger paste,gram flour,cabbage

 No Onion No Garlic Cabbage Kofta Curry,  1 green chili - chopped, 1/2 tsp turmeric powder, 1 sprig of green coriander - cut, 1/2 tsp garam masala powder,2 cups cabbage - grated, 1/2 cup gram flour, 1/2 tsp red chilli powder, 1/2 tsp cumin powder, turmeric powder - A pinch, 1 to 2 bay leaves, 3 to 4 tbsp cream, 1/2 tsp cardamom - break it, make 3 tomatoes - puree, 1/2 tsp salt - as per taste, oil - as per use, 1/2 tsp hot Masala powder, 1-1 / 2 tbsp coriander powder, 1 tbsp ginger - paste, 1 tbsp red chilli powder, salt - according to taste, 2 tbsp coriander - chopped, 1 cup oil - as per use, 2 tbsp yogurt, 65, Indian, To make the Cabbage Kofta Curry Recipe, firstly tighten the cabbage and put it in a bowl.
Take out the water from it by pressing it.
Now add gram flour, green chillies, coriander, cumin powder, turmeric powder, garam masala powder, red chilli powder, salt and mix well.
Now make small balls of this mixture and keep it aside.
Heat oil in a pan.
After the oil is hot, add the koftas and fry till it becomes golden.
Keep it aside.
Now heat oil in a pan.
Add bay leaves, ginger and cook for 10 seconds.
Now add gram flour and roast it for 20 seconds.
Add tomato puree and mix.
After 1 minute add coriander powder, red chili powder, turmeric powder, cumin powder, garam masala powder and cook it for 4 to 5 minutes.
Now add curd and cook for 1 minute more.
Add fresh cream and mix.
After 3 minutes, add water, salt and let it boil.
Add cardamom to it after 5 minutes and let it cook for another 5 minutes.
Add koftas, cook for 1 minute and garnish with green coriander.
Serve Cabbage Kofta Curry Recipe along with Boondi Raita and Phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/Cabbage_Kofta_Curry_No_OnionNo_Garlic.jpg, 18
Ingredients: paneer,ghee grease the pan,cardamom powder (elaichi),condensed milk,rose water drops,mixed nuts

Instant Kalakand Recipe -Indian Festive Sweet Recipe, handful Mixed nuts - chopped (optional),400 grams Condensed Milk,500 grams Paneer (Homemade Cottage Cheese) - crumbled,1 teaspoon Cardamom Powder (Elaichi),Rose water - few drops,Ghee - to grease the pan, 50, Indian, To begin making the Instant Kalakand, place the paneer and condensed milk in a non stick pan.
Place the pan on low heat and cook .
We have to keep stirring this mixture until it becomes thick.Once you notice the kalakand mixture is beginning to turn thick, add the cardamom powder and a few drops of rose water.
Keep stirring until you notice the mixture begins to leave the sides of the pan.Once the kalakand mixture leaves the sides of the pan, turn off the heat.Grease a square pan with ghee.
Add this hot kalakand mixture and spread it evenly with your fingers or with the back of a spoon.
Sprinkle some chopped nuts like almonds or pistachios.
Set the Instant Kalakand and cool completely.
Once it cools down, refrigerate the Kalakand for 30 minutes just before cutting them into desired shape.Once fully set cut them into desired shapes and serve.
You can refrigerate the Kalakand for up to 2-3 days.
Serve Kalakand along with other festival recipes like Saffron Pilaf and Churma Ladoo.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Instant_Kalakand_Recipe_Indian_Festive_Sweet_Recipe_-1.jpg, 6
Ingredients: salt,penne pasta,green peas (matar),iceberg lettuce,lemon,italian,classic mayonnaise (with eggs),baby potatoes,black pepper powder

Cold Pasta Salad With Potatoes And Green Peas Recipe, 1/2 Lemon - juiced,Salt - to taste,Italian seasoning - as required for garnish,5 tablespoon Classic Mayonnaise (With Egg),1/4 cup Green peas (Matar),2 cups Iceberg lettuce - torn,12 Baby Potatoes,1 teaspoon Black pepper powder,1 cup Penne pasta, 30, Italian Recipes, To begin with Cold Pasta Salad With Potatoes And Green Peas Recipe,  boil the pasta in 3 cups water al-dente.
Once it is boiled, drain the water and keep it aside.Pressure cook the potatoes until boiled.
Peel the skin of the potatoes and cut into halves.Simultaneously boil the green peas in a saucepan and keep them aside.Once everything is boiled, add pasta, green peas, potatoes and lettuce in a mixing bowl.Add mayonnaise, black pepper powder, lemon juice and salt to taste and toss.
Garnish with Italian seasoning.Refrigerate Cold Pasta Salad With Potatoes And Green Peas and serve chilled.
Serve Cold Pasta Salad With Potatoes And Green Peas along with Butternut Squash And Carrot Soup and Garlic bread for a weekday dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Cold_Pasta_Salad_With_Potatoes.jpg, 9
Ingredients: salt,coconut,mustard seeds,vellai poosanikai (ash gourdwhite pumpkin),water,dry red chilli,curd,curry leaves,coconut oil,methi seeds (fenugreek seeds),black pepper powder,turmeric powder,green chillies

White Pumpkin Mor Kuzhambu Recipe - Kerala Style White Pumpkin Curry, 1 cup Vellai Poosanikai (Ash gourd/White Pumpkin) - cubed,1/3 cup Water,1 Dry Red Chilli,1/4 teaspoon Black pepper powder,Salt - as per your taste,4 Green Chillies,1/4 teaspoon Mustard seeds,1/2 cup Fresh coconut,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1 teaspoon Coconut Oil,1/4 teaspoon Turmeric powder (Haldi),1-1/2 cups Curd (Dahi / Yogurt) - thick,1 sprig Curry leaves, 35, Kerala Recipes, To begin making White Pumpkin Mor Kuzhambu, we need to first cook the pumpkin.
Pressure cook the white pumpkin with little water in a pressure cooker for 2 whistles and release the pressure immediately by running the cooker under cold water.
 Keep aside.Meanwhile, whisk curd with water in a bowl until the its smooth.
Make sure that there are no lumps in the curd.Next, add grated coconut, green chilli, black pepper powder in a mixer grinder and grind it to a smooth paste with a little water.
Your Kuzhambu paste is ready.Transfer this kuzhambu paste to the curd and mix well.
Once it is mixed properly, add in turmeric powder, cooked white pumpkin, salt and mix everything well.
Place this mixture on low heat in a saucepan and allow the mixture to become warm.
You will notice a light froth around the edges of the vessel.
Do not let the mixture boil, the curd will split on high heat.
Turn off the flame the moment you see froth.
The next step is to temper the kuzhambu.In a tempering pan/tadka pan, add one teaspoon of coconut oil.
Once the oil is hot, add mustard seeds and fenugreek seeds, Once the mustard seeds starts to crackle, add the curry leaves, dry red chilli and give it a mix.
Turn off the flame and add this tempering to the Mor Kuzhambu.
Your Mor Kuzhambu is ready to be served.
Serve Mor Kuzhambu with Steamed Rice and Menthia Keerai Paruppu Usili for a simple weekday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/vinithavijayam1990-gmail.com/Kerala_Style_Mor_Kuzhambhu___White_Pumkin_Mor_Kuzhambhu.jpg, 13
Ingredients: tomato,ginger,mustard seeds,squid (ed ),fennel seeds (saunf),red chilli powder,cloves garlic,black peppercorns,curry leaves,coconut oil,coriander powder,turmeric powder,meat masala

Calamari Roast Recipe (Kerala Style Squid), 4 cloves Garlic - minced,1/2 inch Ginger - grated,250 grams Squid - (Cleaned and cut into rings),10 Shallots,1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1 teaspoon Mustard seeds,1 teaspoon Fennel seeds (Saunf),2 Tomatoes,1/4 teaspoon Turmeric powder (Haldi),3 sprig Curry leaves,1 tablespoon Coconut Oil,1/2 teaspoon Meat masala,1 teaspoon Whole Black Peppercorns, 45, Kerala Recipes, To begin making Calamari Roast Recipe (Kerala Style Squid), in a pressure cooker, take cleaned squid rings with turmeric, salt and ¼ cup water.Pressure cook for 1 whistle.
Lower the flame and cook for 10 minutes.In a pan, dry roast fennel and black pepper for a minute.
Move it to the blender.Add meat masala along with fennel and black pepper and make a fine powder.In a blender, coarsely blend together shallots, ginger and garlic.Heat oil in a pan.
(Preferably cook in an earthenware for that extra flavour and aroma) Add mustard seeds and allow them to splutter.Once they splutter, add the shallot-ginger-garlic mix in and stir well.Tear the curry leaves and add them in the pan.
You can add in the whole sprig too.
Stir and cook well on medium heat till the onions turn translucent.Now add chopped tomatoes.
Cook till the tomatoes have softened.Mash the tomatoes nicely.Now add chilli powder, coriander powder and mix well for 30 seconds.Add the cooked squid from the pressure cooker.
If there is any water add that in too.
Do not discard this since a unique taste is delectable in the stock.Mix well.
Keep mixing at intervals till the water has evaporated a little.
You neither want a gravy consistency nor should it be very dry.Now add fennel, black pepper, meat masala in.
Mix properly.
Adjust the salt.Serve Calamari Roast Recipe (Kerala Style Squid) as a side dish along with Malabari Parotta Without Egg Recipe, Steamed Rice and Kerala Style Vegetable Stew Recipe with Coconut Milk and Meen Varuthathu Recipe | Kerala Style Fish Fry for a complete spicy treat on a weekend with family., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Yeleena/Kerala_style_Squid_Calamari_Roast_original_edited.jpg, 13