anandhuvasudev/southindiandish huggingface dataset:
Ingredients: rice,ghee,water soaking rice,sugar,cardamom powder (elaichi),rice flour,sunflower oil

Sel Roti Recipe (Nepalese ring-Shaped Sweet bread), Sunflower Oil - as required for deep frying,2 tablespoons Sugar,2 tablespoons Ghee,1/4 teaspoon Cardamom Powder (Elaichi),1/2 cup Rice,2 tablespoons Water - + water for soaking rice,1 tablespoon Rice flour, 40, Nepalese, To begin making the Sel Roti recipe, wash and soak the rice overnight.
 Next day, drain the excess water from the rice.
Take drained rice in a mixer jar and blend to a fine paste.Take the paste in a bowl and add sugar, ghee, rice flour and cardamom powder to it.
Gradually add about 1-2 tablespoon water to it and whisk well till sugar dissolves completely.
Batter should be of a thick consistency.Heat oil in a wide pan.
Using a ladle, pour the batter in a circle shape into the hot oil.Reduce the flame to medium and let it cook on one side.
Flip it to the other side using a tong.
Fry till it gets light golden brown from both sides.Remove and drain on an absorbent paper.
Store them in an air tight container once they cool down completely.Sel Roti can be served as a tea-time snack with tea/coffee or other beverages.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Bela-Dholakia/Sel_Roti.jpg, 7
Ingredients: yellow bell pepper (capsicum),salt,red bell pepper (capsicum),green romaine lettuce,basil leaves,cherry tomato,virgin olive oil,black peppercorns,italian,red chilli flakes,fettuccine pasta,black olives,cucumber,red onion

Homemade Summer Pasta Salad Recipe With Herbs, 3 tablespoon Extra Virgin Olive Oil,1 cup Cherry tomatoes - halved,1 Red onion - thinly sliced,1/2 cup Green Romaine lettuce - roughly torn,Salt - to taste,1/2 cup Cucumber - thinly cut into wedges,1 teaspoon Whole Black Peppercorns - coarsely pounded,1 teaspoon Red Chilli flakes,250 grams Fettuccine Pasta,1/2 Yellow Bell Pepper (Capsicum) - cut into wedges,1/2 cup Black olives - pitted,1 sprig Basil leaves,1 teaspoon Italian seasoning,1/2 Red Bell pepper (Capsicum) - cut into wedges, 40, Italian Recipes, To begin making the Homemade Summer Pasta Salad Recipe With Herbs, first cook the pasta along with salt until firm (al dente).
Once it is cooked, rinse the pasta in cold water to stop the cooking process.
Drizzle olive oil and coat the pasta well.
Keep the pasta refrigerated for a couple of hours.Cut the vegetables as mentioned in the ingredients and keep them aside.In a small bowl whisk together the dressing ingredientsWhen you are ready to serve the pasta, in a large mixing bowl, add the cooked pasta, the vegetables and the dressing.
Toss them well until well combined.
Check the salt and adjust accordingly.Serve the Homemade Summer Pasta Salad along with a glass of wine and Minestrone Soup for a refreshing weeknight dinner or pack into your working lunch box.
, https://www.archanaskitchen.com/images/archanaskitchen/World_Pastas_Pizzas/Homemade_Summer_Pasta_Salad_Recipe_With_Olives-1-2_1600.jpg, 14
Ingredients: tomato,salt,coriander (dhania) leaves,green chilli,mint leaves (pudina),black pepper powder black pepper powder,carrot,pomegranate fruit kernels,onion,lemon,cucumber,cumin powder (jeera) (roast)

Kachumber Salad Recipe With Cucumber, Onion & Tomatoes, 1 teaspoon Cumin powder (Jeera) - (roast),1 Green Chilli - finely chopped,1-1/2 teaspoon Lemon juice,Coriander (Dhania) Leaves - few sprigs,Black pepper powder - black pepper powder (as required),Salt - to taste,1 Carrot (Gajjar) - peeled and chopped,3 Cucumber - peeled and chopped,1 Onion - finely chopped,1/4 cup Fresh Pomegranate Fruit Kernels,Mint Leaves (Pudina) - few,2 Tomatoes - chopped, 15, Indian, To begin with the Kachumber salad, wash and chop all the vegetables into small pieces and keep it ready.
In a mixing bowl, combine the chopped vegetables-cucumbers, onion, green chilli, tomatoes, carrots and pomegranate seeds and mix well.
Our next step is to combine all the ingredients for the dressing.
Add lime juice, pepper powder, roasted cumin powder, salt into the chopped vegetables and mix it well.Now add the finely chopped coriander and mint leaves and give the salad a gentle stir and serve it immediately.Serve this Kachumber salad along with Amritsari Fish Gravy Recipe and Butter Garlic Naan Recipe for a simple weeknight dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Kachumber_Salad__Cucumber_Salad.jpg, 12
Ingredients: turmeric powder,salt,wheat flour,corn flour,kasuri methi,celery between the palm,millet flour,ragi flour,red chilli powder,water navaia,coriander powder,oatmeal,ghee,oil,flaxseed powder (flax seed)

 Masala Roti (Recipe in Hindi),  1/2 cup oatmeal, 1/2 teaspoon red chilli powder, ghee - or oil to cook , water - navaia, 1/2 teaspoon coriander powder , 1 cup corn flour, 1 teaspoon flaxseed powder - (flax seed),1 cup wheat flour,salt to taste, 1/2 cup millet flour, 1 teaspoon celery - crushed between the palm, 1/4 teaspoon turmeric powder, 2 teaspoons Kasuri methi, 1/2 cup ragi flour, 40, Indian, To make masala roti, first take all the ingredients (except ghee or oil) in a big pot, add water slowly and knead it well.
Splash 1 teaspoon of oil on the dough and knead again for some time.
Divide the dough into 10 portions.
Preheat the pan.
Roll each portion and dust it with dry flour.
The thickness of the bread depends on you how thin you roll the bread.
After rolling, put the masala roti on the pan and let it cook on medium heat for a while.
When the bread starts filling the air, reverse the roti.
Apply ghee or oil to the roti and cook from both sides until the roti turns brown and crisp from both the sides.
Now remove the cooked roti from the pan, and cook the rest of the flour in the same way.
Serve Masala Roti with cumin potatoes for breakfast, or serve it with spinach raita and salad at dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/soft-and-spicy-masala-roti.jpg, 15
Ingredients: salt,ginger,asafoetida (hing),paneer,green peas (matar),cloves garlic,cumin seeds (jeera),lemon,coriander (dhania) leaves tighly packed,green chillies,sunflower oil

Hariyali Matar Recipe, 1 tablespoon Lemon juice,2 Green Chillies,1/2 cup Paneer (Homemade Cottage Cheese) - cut into small cubes,Salt - to taste,1 teaspoon Cumin seeds (Jeera),5 cloves Garlic,1 inch Ginger,2 cups Coriander (Dhania) Leaves - tighly packed,1 tablespoon Sunflower Oil,2 cups Green peas (Matar) - steamed,1 pinch Asafoetida (hing), 20, North Indian Recipes, To begin making the Hariyali Matar Recipe, peal the green peas, wash and steam it using a steamer and keep aside.Make a fine paste of the ingredients listed in the green masala, coriander leaves, green chillies, garlic, ginger and lemon juice, using a mixer grinder adding very little water and keep aside.Heat oil in a wide pan, add the asafoetida, cumin seeds and let the cumin seeds splutter.Add the ground green masala and saute for 2 minutes until the masala is well cooked and comes together.Add the steamed green peas, season with salt, add 1 cup water, give it a stir and let it simmer for 2 to 3 minutes.Once the gravy has thickened, add the paneer cubes and mix well.Let the mixture simmer for another 2 minutes and switch off the flame.
Remove into a serving bowl.Serve the Hariyali Matar Recipe along with Tawa Parathas and Gajar Shimla Mirch Sambharo for the weeknight dinner or pack away for your lunch box., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Hariyali_Matar_Recipe.jpg, 11
Ingredients: salt,asafoetida (hing),coconut,mustard seeds,gram dal (pottukadalai),curry leaves,dry red chillies,tamarind paste,sunflower oil

Chana Dal Chutney Recipe, 2 teaspoon Tamarind Paste,Salt - to taste,1 teaspoon Mustard seeds,1/4 cup Fresh coconut - grated,pinch Asafoetida (hing),1/4 cup Roasted Gram Dal (Pottukadalai),6-7 Dry Red Chillies,2-3 sprig Curry leaves,1 tablespoon Sunflower Oil, 25, South Indian Recipes, To begin making the Chana Dal Chutney, first place a pan on the heat and warm up some oil Add the roasted chana dal with a few curry leaves and red chillies.
Saute for a couple of minutes on a medium flame.Then add grated coconut and stir for 1 minute till the coconut is lightly toasted.
Take the pan off the heat.Transfer the contents from the pan into the mixer jar and using just enough water, grind it to a smooth paste.Take care not to make it too runny, adding only as little water as required to make grinding easy.Next, add salt and tamarind paste and pulse again until combined.
Transfer the channa dal into a serving bowl.Place a tadka pan on the heat, warm some oil in it and add in the mustard seeds, curry leaves and asafetida.
Allow it all to crackle and crisp up.Then pour it over the chutney and stir well.
Serve this Chana Dal Chutney with Aval/Poha Dosa, Tomato Uttapam or Carrot Onion Uttapam., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sapana_Behl/Roasted_chana_dal_chutney_dip.jpg, 9
Ingredients: salt,cumin powder (jeera),amchur (dry mango powder),coriander (dhania) leaves,chaat masala powder,red chilli powder,sweet chutney (date tamarind),onion,black pepper powder,lotus stem,green chutney (coriander mint)

Sindhi Kuneh Ja Bhee Recipe (Lotus Stem Chaat), 1/2 teaspoon Cumin powder (Jeera),1 tablespoon Green Chutney (Coriander & Mint),Salt - to taste,1 teaspoon Red Chilli powder,1/2 teaspoon Chaat Masala Powder,3 tablespoon Onions - finely chopped,1/2 teaspoon Sweet Chutney (Date & Tamarind),1/4 teaspoon Amchur (Dry Mango Powder),200 grams Lotus Stem,Coriander (Dhania) Leaves - a few,1 teaspoon Black pepper powder, 65, Sindhi, To begin making Sindhi Kuneh Ja Bhee Recipe (Lotus Stem Chaat), Wash lotus stem and peel the outside skin.
Chop into 1 to 1-1/2 inch pieces.Add salt to taste, place the lotus stem in aluminum foil and cover it tight.
Place this in a bowl and cover it with tight lid.
Pressure cook for 45 minutes or till the stem is cooked completely.Once cooked remove from pressure cooker.
Add all the seasoning(except for chaat masala and amchur powder) and toss it well.Place the seasoned lotus stem in a hot pan and just saute (without oil) on low flame for 5 minutes.Remove the stem into serving plate.
Sprinkle finely chopped onions, fresh coriander leaves and some chaat masala and amchur masala.Drizzle some green chutney and sweet tamarind chutney.
Serve immediately.Serve Sindhi Kuneh Ja Bhee Recipe (Lotus Stem Chaat) during evening with Sprouted Moong Chaat Recipe and Ginger Cardamom Chai (Spice Infused Indian Style Milk Tea)., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/jyothir/Kuneh_Ja_Bhee.jpg, 11
Ingredients: milk,sugar,badam (almond),orange pulp,mixed nuts

Sesame Kameer Good Ride (Orange Khair), 2 tablespoons Mixed nuts - chopped,4 tablespoons Sugar,6 Badam (Almond) - soaked in water for an hour,1 liter Milk,1/2 cup Orange pulp, 20, Assamese, To begin making the Assamese Komolar Kheer recipe, put the milk in a heavy sauce pan.Bring the milk to boil and reduce heat to minimum.
Keep stirring with a wooden spoon from time to time.Soak the almond for a couple of hours and peel.
Chop or slice the almonds and the cashew nuts.When the milk starts to thicken add the dry fruits to the kheer.Add sugar and keep stirring.
When the kheer is of desired consistency switch off the gas.Keep stirring for a while.
Cool the kheer and cover.Just before serving add the chilled orange pulp.
Enjoy as a dessert after a meal.Serve Assamese Komolar Kheer as a dessert after your light meal of Pav Bhaji or Dal Pakwan., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Dhara/Assamese_Komolar_Kheer_Orange_Kheer.jpg, 5
Ingredients: tomato,salt,ginger,bay leaf (tej patta),red chilli powder,cloves garlic,figaro pure olive oil,cashew nuts ground paste,onion,eggs,turmeric powder,kasuri methi (dried fenugreek leaves),garam masala powder

Shahi Egg Curry Recipe In Tomato & Cashew Gravy, 1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Kasuri Methi (Dried Fenugreek Leaves),1 teaspoon Garam masala powder,1 teaspoon Red Chilli powder,2 Salt - to taste,1 inch Ginger,2 Onions - finely chopped,1/4 cup Cashew nuts - ground into paste,Figaro Pure Olive Oil - for cooking,1-1/2 cups Homemade tomato puree,1 Bay leaf (tej patta),4 Whole Eggs,6 cloves Garlic, 90, North Indian Recipes, To begin making the Shahi Egg Curry Recipe, prep all the ingredients and keep them ready, hard boil the eggs, prepare the make the tomato puree.
Follow - How To Make Tomato PureeInto a pestle and mortar, add the ginger and garlic and pound to make a coarse mixture.Into a pan, add in the olive oil, add the onions, pounded ginger and garlic and saute for a few seconds until the onions have softened.
Take care not to caramelize the onions.
Once the onions have softened, add in the tomato puree, bay leaf, turmeric powder, red chili powder and garam masala powder.Stir in the cashew nut paste and the boiled eggs.
Cover the pan and simmer for about 5 to 10 minutes until the masalas come together to make a delicious egg curry.Once done, stir in the kasuri methi into the Shahi Egg Curry and serve.Serve this Shahi Egg Curry Recipe along with Hyderabadi Vegetable Biryani or Pudina Lahsun Laccha Paratha and Burani Raita for your weekend meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/0-Archana/3-Egg_Curry_Recipe_Figaro_Pure_Olive_Oil-3.jpg, 13
Ingredients: salt,water knead,wheat flour ( flour),amchur (dry mango powder),asafoetida (hing),fennel seeds (saunf),ajwain (carom seeds),green peas (matar),red chilli powder,sunflower oil (ghee),sooji (semolina rava),spinach leaves (palak),garam masala powder,sunflower oil

Palak And Peas Kachori Recipe, Sunflower Oil - as required (ghee),1 cup Green peas (Matar),Salt - to taste,1/2 teaspoon Amchur (Dry Mango Powder),1 tablespoon Sooji (Semolina/ Rava),1/4 teaspoon Ajwain (Carom seeds),1/4 teaspoon Garam masala powder,Sunflower Oil - required for deep frying,1/4 cup Spinach Leaves (Palak) - puree,Chilled water - required to knead,Asafoetida (hing) - a pinch,1-1/2 cup Whole Wheat Flour - (all purpose flour),1/2 teaspoon Fennel seeds (Saunf) - crushed,1/2 teaspoon Red Chilli powder, 45, North Indian Recipes, To begin making the Palak And Peas Kachori recipe, we will first make the dough for the kachori.
Take maida, sooji, spinach puree, salt, ajwain and oil in a mixing bowl.
Mix it nicely with the tips of your fingers and form a breadcrumb like texture.Add ice cold water little by little to form a tight dough.
(This is an important point to keep in mind.
If the dough is soft, the texture of the outer skin will not come good).
Cover it with damp cloth and keep the dough aside for 15 to 20 minutes.The next step is to prepare the filling for the kachoris.
Add green peas in the grinder and gring it coarsly.Heat some oil in a heavy bottomed pan.
Once the oil is hot, add asafoetida.
Later add coarse green peas paste.
Saute it for 2 to 3 minutes such that moisture dries out.
This step is important else kachori will become soft.To the dry peas mix add salt, chilli powder, crushed saunf, amchoor powder and garam masala.
Mix well such that everything combines well.
Stuffing for palak kachori is ready.The next step is to make the Kachori.
Divide the kachori dough to small lemon size balls.Dust and roll out each ball lightly into thick circular puri.
Don't make it thin.Put 1-2 teaspoons stuffing mixture in the center of puri, bring its ends together and seal its edges nicely.
Slightly press with hand or roll lightly to flatten the stuffed balls .
Heat oil over medium flame to deep fry kachori.
When the oil is just hot, slide the kachoris in the pan.
Cook on low heat till lightly browned from both the sides.
Remove the kachori on a tissue paper to absorb the excess oil from the kachoris.
Once it is done, serve it hot.Serve this mouth watering Palak And Peas Kachori along with Dhaniya Pudina Chutney and Date Tamarind Chutney for tea time snacks or as evening snacks.
You can also serve these Kachoris with palak peas filling for your potluck or as an starter for your house parties., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha_Kalluraya/Palak_Kachori.jpg, 14
Ingredients: cashew nuts,salt,dill leaves,black pepper powder,curd,lemon,feta cheese,parmesan cheese,melon seeds

Dill Leaves & Parmesan Dip Recipe, Salt - as required,1 tablespoon Melon seeds,1/4 cup Cashew nuts,1/2 tablespoon Feta Cheese,1/2 cup Curd (Dahi / Yogurt),1/2 cup Parmesan cheese,20 ml Lemon juice,1/3 teaspoon Black pepper powder,1 cup Dill leaves, 10, Continental, To prepare Dill Leaves & Parmesan Dip Recipe, wash & chop the dill leaves.Take a Blender add dill leaves, 1/2 of the cashew nuts, melon seeds, yogurt, salt and feta cheese.Blend well, if needed you may add water but the dip should be thick enough.
So add only little if needed.Add the remaining cashews, parmesan cheese, pepper, and blend again.
This is done the second time so that the sauce would have some crunchiness of cashews and we can feel the taste of parmesan.
Pepper can be added in first or second batch.Squeeze lemon juice and blend once so that it gets mixed well.Serve Dill Leaves & Parmesan Dip Recipe with some healthy pita chips, crackers, healthy vegetable fries or nachos.
Dill Leaves & Parmesan Dip Recipe is an apt dip during evenings., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Neeru_Srikanth/Dill_Leaves__Parmesan_Dip.jpg, 9
Ingredients: tomato,salt,kashmiri red chilli powder,biryani masala,black peppercorns,onion,cumin seeds (jeera),peanuts (moongphali),kasuri methi (dried fenugreek leaves),broccoli florets,turmeric powder,green chillies,butter,garam masala powder,paneer cubes

Broccoli Paneer And Peanut Masala Recipe, 1 teaspoon Kashmiri Red Chilli Powder,1 teaspoon Kasuri Methi (Dried Fenugreek Leaves),Salt - to taste,2 teaspoon Cumin seeds (Jeera),1 cup Raw Peanuts (Moongphali),2 cups Broccoli - florets,4 Green Chillies,1/2 teaspoon Garam masala powder,1/2 teaspoon Biryani Masala,4 Onions - chopped,4 Tomatoes - chopped,2 teaspoons Butter,1 cup Paneer (Homemade Cottage Cheese) - cubes,1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Whole Black Peppercorns, 60, Indian, To begin with Broccoli Paneer And Peanut Masala, heat a teaspoon of oil in a wok.
Add pepper corns and 1 teaspoon Jeera/ Cumin.Once it splutters, add the chopped onions and chillies.
Roast till the onions turn slightly brown.Add the peanuts and roast for 3-4 minutes on medium flame.After 3-4 minutes, add the chopped tomatoes and mix well.
Once the tomatoes turn mushy switch off the flame and allow it to cool.Once it reaches the room temperature, blend it into a fine paste in a blender.
Keep the paste aside.Heat a teaspoon of oil in the same wok.
Add jeera/cumin, chili powder and turmeric/ haldi.
Add broccoli and sauté on medium flame for 8 to 10 minutes.Add paneer, garam masala and biryani masala.
Mix well and ensure it does not burn.
Add the onion-tomato paste and mix well.Add salt, butter and let it simmer on medium flame for 5 to 8 minutes.
Lastly, add kasuri methi and mix well.
Switch off the flame after 5 minutes and it is ready to be served.Serve Broccoli Paneer And Peanut Masala with phulka or whole wheat Lachha parathas and Beetroot Raita for a delicious meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Preethi_Prasad/Broccoli_Paneer_and_Peanut_Masala.jpg, 15
Ingredients: salt,cumin powder (jeera),ginger,mustard oil,coriander (dhania) leaves,potato (aloo),red chilli powder,fish fillet,sugar,onion,garlic,wheat bread crumbs,eggs,turmeric powder,green chillies,garam masala powder

Macher Chop Recipe (Bengali Style Fish Croquettes), 1-1/2 teaspoons Turmeric powder (Haldi),1 teaspoon Sugar,4 tablespoons Coriander (Dhania) Leaves - chopped,200 grams Whole Wheat Bread crumbs,1 teaspoon Cumin powder (Jeera),Mustard oil - to cook,1 teaspoon Garam masala powder,1 teaspoon Ginger - chopped,Salt - to taste,3 teaspoons Green Chillies - chopped,1 tablespoon Ginger - grated,1 teaspoon Red Chilli powder,1/2 cup Potato (Aloo) - boiled and mashed,1-1/2 teaspoon Garlic - minced,500 grams Fish fillet,1 cup Onion - chopped,2 Whole Eggs - whisked, 60, Bengali Recipes, To begin making Macher Chop Recipe (Bengali Style Fish Croquettes), clean the fish pieces.
Smear a teaspoon turmeric powder and some salt to the fish pieces.Cook the fish pieces in microwave for 4-5 minutes on high or more time depending on the fish and power of microwave.
You can boil the fish pieces with little water in a pan too.
Let the fish pieces cool down.
If you are using fish with bone, then discard skin and fish bones, mash the fish pieces.In a pan heat a bit of oil.
Add chopped onions and cook till the onions become translucent.Add ginger paste and chopped ginger, garlic paste mix well and cook for 3-4 minutes.Add the mashed fish and mix well, cook for 2-3 min.
Add mashed potato, salt and sugar, mix well.Add turmeric powder, roasted cumin powder, red chili powder, garam masala powder, mix well.
Add chopped coriander and green chilies, mix well.Let the fish mix cool down.
Shape up the mixture.
You can make any shape of your choice.
I made elongated patty.In a bowl beat the eggs some water and salt.
In another plate take the breadcrumbs.Roll the patties in breadcrumbs and keep them aside for 10 minutes.Then dip each fish patty into the egg wash, roll in breadcrumb to coat well.
Keep aside.
Repeat the process for all other patties.
Keep the patties in refrigerator for 30 minutes.Heat oil in a deep pan or wok.
Slowly slide the croquettes 3-4 at a time and fry the fish croquettes to brown.Macher Chop Recipe (Bengali Style Fish Croquettes) for your weekend snack along with slices on onions, Homemade Dijon Mustard Sauce Recipe or kasundi and Dhaniya Pudina Chutney Recipe (Green Chutney) and enjoy with your friends and family over Masala Chai Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pal.rini1-gmail.com/Macher_Chop_or_Bengali_Style_Fish_Croquettes_recipe_edited.jpg, 16
Ingredients: salt (kala namak using fast),fennel seeds (saunf),red chilli powder,phool makhana (lotus seeds),cumin seeds (jeera),baby potatoes,coriander powder,turmeric powder,green chillies,sunflower oil

No Onion No Garlic Aloo Makhana Sabzi Recipe, 1/2 teaspoon Turmeric powder (Haldi),1-1/2 teaspoon Red Chilli powder,1 teaspoon Cumin seeds (Jeera),1 teaspoon Coriander Powder (Dhania),1 cup Phool Makhana (Lotus Seeds),2 Green Chillies - finely chopped,1 teaspoon Fennel seeds (Saunf),Salt - to taste (kala namak is using for a fast),2 tablespoons Sunflower Oil,1 cup Baby Potatoes, 45, Indian, To begin making the No Onion No Garlic Aloo Makhana Sabzi recipe, boil baby potatoes along with its skin until well cooked.
Remove from heat, peel the skin and keep aside.Heat 1 tablespoon oil in a heavy bottomed pan.
Add makhana and roast them on medium to low heat until it is crisp.
Once done, remove from pan keep aside.Add remaining oil into the same pan.
Add cumin seeds and let it splutter.
Add fennel seeds and chopped green chilies and sauté for about 20 seconds.Add all the spice powders including red chilli powder, turmeric powder, coriander powder, salt/black salt and immediately give it a mix.
Add boiled potatoes into the pan and toss well.Once all the potatoes are coated well with the spice mix, add roasted makhana and toss again.
Lower the flame and keep tossing and cook for 3 to 4 minutes.Remove from flame, garnish with coriander leaves and serve hot.Serve No Onion No Garlic Aloo Makhani Sabzi with Sattu Ka Paratha for fasting or you can also serve it with Phulka or Pudina Tawa Paratha and Palak Raita for an everyday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Aloo_Makhana_Sabzi_no_onion_no_garlic.jpg, 10