anandhuvasudev/southindiandish huggingface dataset:
Ingredients: green chillies,ginger,bay leaf (tej patta),coriander (dhania) leaves,mint leaves (pudina),cloves garlic,cinnamon stick (dalchini),onion,coriander powder,eggs,cloves (laung),garam masala powder,sunflower oil

Hariyali Egg Curry Recipe In Coriander and Mint Gravy, 2 cups Coriander (Dhania) Leaves - tightly packed,4 cloves Garlic,1 inch Ginger - chopped,1 teaspoon Garam masala powder,1 Cinnamon Stick (Dalchini) - small,2 Green Chillies - chopped,1 Onion - roughly chopped,1 tablespoon Sunflower Oil,2 Cloves (Laung),1 Bay leaf (tej patta),4 Whole Eggs - boiled,2 tablespoons Fresh cream,1 cup Mint Leaves (Pudina) - chopped,2 teaspoons Coriander Powder (Dhania), 35, Indian, To begin making the Hariyali Egg Curry recipe, we will first make the Hariyali Masala.Into the Mixer Grinder (medium jar), add the Coriander leaves mint leaves, Green Chillies and 1/2 cup water.
Blend all of them together to make a smooth paste and keep aside.Into the small jar of the mixer grinder, add the onions, ginger and garlic and grind to make a paste.
Heat 1 tablespoon oil in a kadai over medium heat, add the Bay leaf (tej patta), Cloves, Cinnamon Stick and roast for a few seconds.
Add the Onion ginger garlic paste.Saute for 4 to 5 minutes until raw onion smell goes away.Once the onions are roasted, add garam masala powder, coriander powder and saute for a few seconds.Add the Hariyali Coriander Mint Mixture, the fresh cream and the 4 Boiled eggs.Add water if required to adjust the consistency of the Hariyali Egg Curry.
 Cover & simmer the Hariyali Egg Curry for 5 minutes.Check the salt and spices and adjust to according to your taste and transfer the Hariyali Egg Curry into a serving bowl.
Serve the Hariyali Egg Curry along with Malabar Parotta or  Whole Wheat Lachha Paratha and Burani Raita for a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/Hariyali_Egg_Curry_Recipe_Creamy_Coriander_and_Mint_Curry-5_1600.jpg, 13
Ingredients: salt,carrot,lemon,peanuts (moongphali),beetroots,mooli mullangi (radish),green chillies

Beetroot Carrot Radish Salad Recipe - Radish & Beetroot Salad, 3 tablespoons Roasted Peanuts (Moongphali),2 Carrots (Gajjar) - grated,2 Mooli/ Mullangi (Radish) - grated,Salt - to taste,2 Green Chillies - finely chopped,2 Beetroots - grated,2 teaspoons Lemon juice, 15, Indian, To make the Indian Radish and Beetroot Salad Recipe, grate the radishes, carrots and beetroots and keep it ready .Transfer these grated vegetables-radishes, carrots and beetroots into a mixing bowl, along with the peanuts, green chilies, lemon juice and salt.Toss well and serve.Serve this Beetroot Gajar Mooli Salad Recipe along with Awadhi Style Dal Masoor Musallam Recipe and Phulka Recipe (Roti/Chapati) - Puffed Indian Bread for a simple weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Indian_Radish_and_Beetroot_Salad_Recipe_.jpg, 7
Ingredients: coriander (dhania) leaves,ajwain (carom seeds),black peppercorns,onion,turmeric powder,green chillies,sunflower oil,salt,black cardamom (badi elaichi),ginger paste,mustard oil,cardamom (elaichi) podsseeds,mace (javitri),red chilli powder,curd,chicken,lemon,garlic paste,cashew nuts,bay leaf (tej patta),ginger garlic paste,poppy seeds,cinnamon stick (dalchini),coriander powder,cloves (laung)

Dum Ka Murgh (Lagan Ka Murgh) Recipe, 1 teaspoons Garlic - paste,1 teaspoon Lemon juice,4 Whole Black Peppercorns,2 Black cardamom (Badi Elaichi),1/2 cup Curd (Dahi / Yogurt),1/2 cup Poppy seeds - soaked in water,2 teaspoon Red Chilli powder,1 teaspoon Mace (Javitri),Sunflower Oil - as required,3 Green Chillies,1 teaspoon Ginger Garlic Paste,1/2 teaspoon Ajwain (Carom seeds),2 tablespoons Coriander (Dhania) Leaves - chopped,2 tablespoons Mustard oil,1-1/2 tablespoons Coriander Powder (Dhania),4 Onions - finely chopped,4 Cardamom (Elaichi) Pods/Seeds,1/2 teaspoon Turmeric powder (Haldi),2 Bay leaf (tej patta),1 teaspoons Ginger - paste,1 inch Cinnamon Stick (Dalchini),1/2 cup Cashew nuts - blanched,1 kg Chicken - cut into medium pieces,4 Cloves (Laung),1 teaspoon Salt, 130, North Indian Recipes, To begin making the Dum Ka Murgh recipe, wash and strain the chicken nicely.
In a mixing bowl, add chicken with all the ingredients mentioned under Marinade.Mix well and cling wrap the bowl, refrigerate for 2 to 3 hours.In a heavy bottomed pan, heat oil and add all the whole spices and let them crackle.Now add finely chopped or ground onion and saute till raw smell goes off.Add ginger garlic paste and fry everything till golden in colour.Now add the marinated chicken along with the curd mix and turn the flames high so that the curd leaves water.Once the curd starts reducing, turn the flame low and let the chicken cook with lid covered.
This may take 20-30 minutes.Meanwhile take soaked poppy seeds and blanched cashews in a grinder jar and grind to make a smooth and fine paste.Once the chicken is slow cooked, add the cashew and poppy paste and mix nicely.Adjust salt and add little water to make a thick curry.
Cover the lid and let the chicken cook for another 7 to 8 minutes.Turn off the gas and garnish the Lagan ka Murgh with broken cashew chunks and fresh coriander.Garnished with cashews chunks and coriander, Dum ka Murgh goes best when served with Roomali Roti, Mandey or Butter Naan., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/DUM_KA_MURGH__LAGAN_KA_MURGH.jpg, 25
Ingredients: nutmeg,ginger,orange from orange.,apple juice,cinnamon stick (dalchini),black pepper powder,cloves (laung)

Spiced Mulled Apple Juice Recipe, 1/2 Black pepper powder,Orange peel - from 1 orange.,1/2 inch Ginger - grated,1 inch Cinnamon Stick (Dalchini),2 Cloves (Laung),1 pinch Nutmeg - grated,1 liter Apple juice -, 15, Indian, To begin making the Spiced Mulled Apple Juice recipe, bring the apple juice to a boil in a saucepan with cinnamon stick, nutmeg, cloves, black pepper powder, ginger and orange peel.Simmer for 8-10 minutes or until the spices have infused into the apple juice.Once done, strain the Spiced Mulled Apple Juice  and serve hot.Serve Spiced Mulled Apple Juice along with some  Jalapeno Potato Cheese Balls Recipe With Four Pepper Cheese Dip and Roasted Mushroom & Caramelized Onion Bruschetta for your next party., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/gauravi/Spiced_Mulled_Apple_Juice.jpg, 7
Ingredients: coconut milk,tomato,salt,mustard seeds,coriander (dhania) leaves,cauliflower (gobi),red chilli powder,ginger garlic paste,curry leaves,masoor dal hold the grain,cinnamon stick (dalchini),cumin seeds (jeera),curry powder,onion,tofu,turmeric powder,garam masala powder,sunflower oil

Cauliflower Rice and Lentil Curry Recipe, 300 grams Tomatoes - pureed,1 teaspoon Red Chilli powder,1 Onion - finely chopped,1-1/2 tablespoons Curry powder,1/4 teaspoon Turmeric powder (Haldi),2 tablespoons Sunflower Oil,50 grams Tofu - crumbled/grated,2 teaspoons Ginger Garlic Paste,Salt - to taste,1/2 cup Masoor Dal (Whole) - cooked to hold the grain,1/2 teaspoon Cumin seeds (Jeera),1/2 teaspoon Mustard seeds,2 tablespoons Coriander (Dhania) Leaves - chopped,1-1/2 cups Coconut milk,1/2 Turmeric powder (Haldi),1 inch Cinnamon Stick (Dalchini),1/2 teaspoon Garam masala powder,1 teaspoon Sunflower Oil,1 Cauliflower (gobi) - cleaned,1 sprig Curry leaves,1 tablespoon Coriander (Dhania) Leaves - chopped, 50, Indian, To begin preparing Cauliflower Rice and Lentil Curry recipe, prep up with all the ingredients and keep them ready.Grate cauliflower using a large grater to resemble grains of rice, in terms of size, alternately you can use the pulse motion in your food processor to mince the cauliflower to resemble rice.Heat oil in a wide pan, add mustard seeds and let them splutter add the cumin and cinnamon and allow the cumin to crackle, add curry leaves and turmeric , tip in the grated cauliflower and cook for a minute on a medium to high flame, add the tofu and mixed gently to combine.Continue cooking for 2-3 minutes until the cauliflower is cooked, retaining a bite texture (not cooked very soft/mushy)Season with salt and dish it out onto a bowl.In another pan heat oil add the onions and ginger-garlic paste and cook until the onions start to change color and now add the tomato puree and cook this mixture for 5-7 minutes.Now add turmeric, chili powder, homemade garam masala, curry powder and salt, cook for 5 more minutes until the tomatoes start looking slightly reduced.Now add the cooked lentils into this mixture and let it simmer for 4-5 mins until it absorbs all the flavors of the curry.Pour in the coconut milk and gently stir it around and cook on gentle heat for a couple of minutes, adjust the salt and garnish with coriander.Serve Cauliflower Rice and Lentil Curry with a nice Raita like Burani Raita or Lauki Raita or a fresh salad like Carrot Ribbon Salad With Asian Sesame Dressing., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Cauliflower_rice_and__lentil_curry.jpg, 18
Ingredients: heavy whipping cream,chocolate wafers bournvita biscuits,bourbon biscuits (or hide seek biscuits),dark chocolate chips (semisweet),caster sugar,cocoa powder,cherries dried,dark chocolate unsweetened dark chocolate valrhona couverture %),icing sugar,butter

Chocolate Lover's Cheesecake Recipe, 2 cups Dark chocolate - unsweetened dark chocolate (I used Valrhona Couverture 70%),1/4 cup Dark Chocolate Chips - (semisweet),1 cup Heavy whipping cream,1 tablespoon Icing Sugar - for dusting,4-5 tablespoon Butter - melted,1 tablespoon Cocoa Powder - for dusting,1 tablespoon Caster Sugar,7-8 Bourbon Biscuits - (or hide and seek biscuits),7-8 Chocolate wafers - or Bournvita biscuits,1 cup Fresh Cherries - washed & dried, 45, Continental, To prepare Chocolate Lover's Cheesecake Recipe, get prep with all the ingredients.
Start by making the crust.CrustPulse the cookies in a Grinder to make fine crumbs.In a medium bowl, combine the cookie crumbs, sugar, and melted butter.Stir with a fork until all the crumbs are moistened.Add the crumb mixture to a 6-inch Spring form pan and gently press about 1-2 inches up the sides of the pan.Press the rest of the crumbs into an even layer over the bottom of the pan.Refrigerate for 20 minutes.FillingPlace dark chocolate chunks in a bowl and set aside.Heat the cream in a microwave safe bowl for 30 seconds or until you see bubbles.Remove carefully and pour evenly on chopped chocolate.Let it sit for 4-5 minutes undisturbed.Whisk the ganache and make sure there are no lumps.
You'll get smooth and silky ganache.AssemblingPour half of the filling into the cooled crust.Add chocolate chips and pour the remaining filling on top.Refrigerate until thoroughly chilled, at least 6 hours or overnight.To serve, carefully un-mold the sides of the spring form pan.Let it stand at room temperature for 20 minutes.Top with fresh cherries and dust cocoa powder and powdered sugar on top.Slice Chocolate Lover's Cheesecake Recipe and serve as a dinner party dessert., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Vibha_Bhutada/Chocolate_Lovers_Cheesecake.jpg, 10
Ingredients: salt,coconut,mustard seeds,asafoetida (hing),cloves garlic,water,curry leaves,kabuli chana (white chickpeas),dry red chillies,coriander (dhania) seeds,coconut oil,methi seeds (fenugreek seeds),tamarind paste,turmeric powder

Mangalorean Chana Gassi Recipe, 1 cup Fresh coconut - grated,1 teaspoon Tamarind Paste,1/2 teaspoon Turmeric powder (Haldi),4 cloves Garlic,1/2 teaspoon Mustard seeds,Salt - to taste,1 cup Kabuli Chana (White Chickpeas) - soaked overnight,4 tablespoon Coriander (Dhania) Seeds,Water - as needed,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1 tablespoon Coconut Oil,Curry leaves - a handful,8 Dry Red Chillies,1 pinch Asafoetida (hing), 35, Mangalorean, To begin making Mangalorean Chana Gassi Recipe, soak Chickpeas overnight and pressure cook with water and salt for about 3 whistles.
Prep with other ingredients as well.Drain the excess water and keep the cooked chickpeas aside.
In the meanwhile, prepare the masala.To prepare masala, in a kadai, dry roast coriander seeds until the aroma rises from it.
Keep aside.
In the same pan, dry roast red chillies until crisp for about a minute.
Let it cool.Once cooled, add turmeric powder, coconut, garlic, about 1/2 cup water and tamarind paste to it and grind using a mixer to a fine ground paste.Now, in a Kadai, add the ground masala and saute it for about a minute.Add the cooked chickpeas and a cup of water.
Cook until the raw smell of the grounded paste goes off.
Adjust the amount of water according to your desired consistency.
Add a few tablespoon of water to thin out the curry.
Season it with salt.In a tadka pan, heat coconut oil.
Once the oil is hot, add asafetida, mustard seeds, curry leaves and fenugreek seeds.
Let them splutter.
Pour the tempering over the curry.Let it rest until it is served.
Give a quick stir and Serve Mangalorean Chana Gassi Recipe with Malabari Parotta Without Egg Recipe (Kerala Parotta) or Mangalorean Neer Dosa Recipe (Savory Rice & Coconut Crepe) for lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/KarthikaKrishnan/Mangalorean_Channa_gassi.jpg, 14
Ingredients: cumin powder (jeera),black salt,ghee,asafoetida (hing),mint leaves (pudina) bunch,jaggery,water,lemon,mango,cumin seeds (jeera)

Aam Pudina Ka Panna Recipe, Water - as required,1 Lemon - squeezed,1/4 teaspoon Ghee,Black Salt (Kala Namak) - to taste,Jaggery - to taste,4 Mango (Raw),Asafoetida (hing) - a pinch,Mint Leaves (Pudina) - half bunch,2 teaspoons Cumin powder (Jeera),5-6 Cumin seeds (Jeera), 20, Indian, To begin making Aam Pudina Ka Panna Recipe, wash the mangoes remove the stems and add it to a pressure cooker with 2 cups of water.
Pressure cook for 4-5 whistles and turn off the heat.
Allow the pressure to release naturally.Once done open the pressure cooker and remove the mangoes from the pressure cooker.
Save some of the water the mangoes were boiled in.
Let it cool down.Remove the skin and take the pulp of the mango.
Add the mango pulp to a mixer grinder.
Take cleaned and wash mint leaves and mix it with the mango pulp.
Churn it at high speed in your grinder till mango pulp and mint leaves are well combined.Transfer the churned mixture to the bowl which has the mango water which was saved after boiling the mangoes.
Stir well to combine.
Once done add cumin powder, black salt, juice of lemon and stir well to combine.
You can add Jaggery if you like to make the aam panna sweet.Taste and adjust the seasoning to suit your taste.
Add cold water and mix everything properly.Next, heat a small tadka pan with ghee.
Add cumin seeds, asafoetida and let the cumin seeds splutter.After the seeds have spluttered mix this tadka into the Aam Panna and give it a mix.
Pour the Aam Pudina ka Panna into serving glasses with ice in it and serve.
Serve Aam Pudina Ka Panna during evenings along with some snacks like Gujarati Khatta Dhokla or Mushroom Masala With Corn or to relieve bloating and general digestive complaints., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/KrispyKadhai/Aam_pudina_ka_panna_recipe.jpg, 10
Ingredients: tomato,salt,amchur (dry mango powder),asafoetida (hing),coconut,red chilli powder,water,cumin seeds (jeera),spring onion greens (chop away onion bulbs),coriander powder,garlic paste,turmeric powder,green chillies,boondi,garam masala powder,sunflower oil

Boondi And Spring Onion Greens Sabzi Recipe, 1 tablespoon Red Chilli powder,1 tablespoon Coriander Powder (Dhania),1/2 cup Dessicated Coconut,8 Spring Onion Greens - chopped (chop away onion bulbs),1/2 cup Tomato - chopped,Salt - to taste,1/2 teaspoon Amchur (Dry Mango Powder),1 teaspoon Cumin seeds (Jeera),1 cup Boondi,2 Green Chillies - finely chopped,1/4 tablespoon Garam masala powder,1/4 cup Water,1/4 teaspoon Asafoetida (hing),1/2 tablespoon Turmeric powder (Haldi),1 tablespoon Garlic - paste,Sunflower Oil - as required, 20, North Indian Recipes, To begin making the Boondi And Spring Onion Greens Sabzi recipe, heat oil in a non stick wok/kadhai, add cumin seeds and asafoetida.Once cumin seeds starts to crackle, add garlic paste, saute it till raw aroma of garlic goes away.Add coconut powder, saute it for few seconds and make sure coconut powder does not get burnt.Add turmeric powder, dhaniya powder, red chilli powder, garam masala powder and the required salt.Add spring onion green and mix it well, let it cook for 3 to 4 minutes.
After 3 to 4 minutes, add chopped tomatoes and some water.
Let it cook for another minute.Add dry mango powder and mix it well.
Spread khari boondi over the mixture.
Don’t mix it, just spread it and cover the lid for few seconds till boondi gets soft.Now mix it slowly and your Boondi And Spring Onion Greens Sabzi is ready to be served.Serve Boondi And Spring Onion Greens Sabzi along with Panchmel Dal and Tawa Paratha for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/raita_Khari_boondi_and_spring_onion_green_subji.jpg, 16
Ingredients: black cardamom (badi elaichi),salt,hung curd (greek yogurt),kashmiri red chilli powder,mustard oil,cardamom (elaichi) podsseeds,fennel seeds (saunf),asafoetida (hing),red chilli powder,black peppercorns,dry ginger powder,cinnamon stick (dalchini),ratan jot (alkanet) infused oil,cloves (laung),cauliflower (gobi) florets

Kashmiri Phool Rogan Josh Recipe - Cauliflower in Red Curry, 1/2 teaspoon Cloves (Laung),1/2 teaspoon Asafoetida (hing),3 Black cardamom (Badi Elaichi),1/2 teaspoon Fennel seeds (Saunf),1/2 teaspoon Whole Black Peppercorns,Salt - to taste,1 cup Cauliflower (gobi) - florets,3 Cardamom (Elaichi) Pods/Seeds,1/2 teaspoon Dry ginger powder,1/2 teaspoon Black cardamom (Badi Elaichi),1/4 cup Mustard oil,1-1/2 cup Hung Curd (Greek Yogurt),2 inch Cinnamon Stick (Dalchini),3 Cloves (Laung),2 teaspoons Kashmiri Red Chilli Powder,1/2 teaspoon Red Chilli powder,Ratan jot (alkanet) - infused in oil,1 inch Cinnamon Stick (Dalchini),12 Whole Black Peppercorns,1 teaspoon Fennel seeds (Saunf),1/2 teaspoon Cardamom (Elaichi) Pods/Seeds, 80, Kashmiri, To prepare Kashmiri Phool Rogan Josh Recipe, wash cauliflower and cut them into medium size florets.
Allow to dry.In a mixer, add all the ingredients mentioned under “For marinating” and grind them into fine powder.In a bowl, add the chopped cauliflower florets and the grounded powders.
Combine them together.
Marinate the florets and set it aside for about 1 to 1.5 hours.Heat oil in a non-stick pan on high flame.
Once the oil is smoking hot, add cinnamon stick, cardamoms, cloves and fennel seeds.
Cook until the seeds sizzle.Add peppercorns and cook for about a minute.Reduce the flame and add the marinated florets to the spices in the pan.
Combine them wellSeason it with salt.
Add hing and dry ginger powder.
Give them a stir.Now, add the red chili powder and combine them well.If you are adding ratan jot, add at this stage.
Heat oil in a small pan.
Once the oil is warm, add the root and allow it to infuse in the oil for an hour.
Add the infused oil to the florets at this stage.
The root is added to the curry for the rich red color.
Some prefer to use saffron.
Infuse saffron in warm milk and add it to the curry.Meanwhile, in a small bowl, add thick curd and beat them with a whisk.Add the whisked yogurt to the florets and mix them well.Lower the flame and cook the Kashmiri Phool Rogan Josh Recipe in low flame till the florets are cooked thoroughly and oil separates from it.Adjust salt if needed.Enjoy this delicious Kashmiri Phool Rogan Josh Recipe with Homemade Butter Naan Recipe (Soft Yogurt Bread), Saffron Pilaf Recipe (Kesar Pulao) and Burani Raita Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Phool_Rogan_Josh.jpg, 15
Ingredients: green chillies,methi leaves (fenugreek leaves),cloves garlic,lemon,dry red chillies,onion,cumin seeds (jeera),coriander powder,turmeric powder,ridge gourd (turai peerkangai) cubes,garam masala powder,sunflower oil

Methi Turai Ki Sabzi (Fenugreek Leaves And Ridge Gourd Stir Fry), 1/2 teaspoon Turmeric powder (Haldi),1 Onion - finely sliced,1/2 Lemon - juiced,2 Dry Red Chillies - broken into halves,1 teaspoon Cumin seeds (Jeera),1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Garam masala powder,2 Green Chillies - coarsely crushed,2 cups Methi Leaves (Fenugreek Leaves) - roughly chopped,500 grams Ridge Gourd (Turai/ Peerkangai) - cut into 1 inch cubes,4 cloves Garlic - coarsely crushed,2 tablespoons Sunflower Oil, 30, Indian, To begin making the Methi Turai Ki Sabzi, warm the oil in a heavy bottom pan or kadhai.
Add the cumin seeds and broken red chilies to it and allow them to crackle.Next, add the finely sliced onions and saute them until pink, soft, almost translucent.Then, add coarsely crushed garlic, green chilies, turmeric powder and coriander powder and saute it all together for a minute or two.To this, add the cubed ridge gourd and toss on high heat for 3-4 minutes.
The ridge gourd will release water, cover and cook for 3-4 minutes more on medium heat, till it is soft and cooked through.When done, uncover the kadhai, add the methi leaves, garam masala powder, lemon juice, salt and mix well once again.Cook this together for 3-4 minutes again on a high heat until all the water released by methi and ridge gourd dries up.At this stage, leave the sabzi uncovered, so that the vegetables can dry up completely leaving you with a dry sabzi.
Check the salt and spices in the end and adjust to suit your taste.
Turn off the heat, transfer to a serving bowl and serve warm.Serve Methi Turai Ki Sabzi along with hot salad for a quick lunch or a weeknight dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Farrukh_Aziz_Ansari/MethiTurai_Ki_Sabzi.jpg, 12
Ingredients: salt,corn flour,asafoetida (hing),mustard seeds,red chilli powder,green peas (matar),gram flour (besan),soda,cumin seeds (jeera),coriander powder,potato (aloo),turmeric powder,sambar powder,garam masala powder,sunflower oil

Potato Bonda Recipe Flavoured With Sambar Powder, 1/2 teaspoon Mustard seeds,2 teaspoons Sunflower Oil - hot,3 tablespoons Corn flour,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Coriander Powder (Dhania),1/2 cup Gram flour (besan),1/2 teaspoon Garam masala powder,2 teaspoons Sambar Powder,Asafoetida (hing) - a pinch,1/4 teaspoon Turmeric powder (Haldi),1/2 cup Green peas (Matar) - (optional),Cooking soda - a pinch,2 Potatoes (Aloo) - boiled,1/2 teaspoon Red Chilli powder,Sunflower Oil - to deep fry, 30, South Indian Recipes, To begin making Potato Bonda Recipe Flavoured With Sambar Powder, get prep with all the ingredients needed.Heat oil in a pan, once the oil is hot, add mustard seeds and cumin seeds.
Once it splutters add green peas and saute well.Add the mashed potato to it and add little water along with required salt.
Cook on medium heat.Add turmeric powder, chilli powder, asafoetida, sambar powder and coriander powder to it.
Stir well and cook.Keep mashing the pieces with ladle and cook until water evaporates and combined.The stuffing is ready.
Remove from flame and allow it to cool, make small balls from it and keep aside.
Heat oil in a kadai/deep frying pan for frying bonda.Meanwhile, for making batter, take all the ingredients mentioned under “for batter” and mix well adding little water.The batter has to be thick enough to coat the potato balls.
Dip the prepared potato balls into the batter and drop into hot oil.Fry on medium heat until it turns golden on all sides.
Remove from oil and drain excess oil on kitchen tissues.Serve Potato Bonda Recipe Flavoured With Sambar Powder along with tomato ketchup, Dhaniya Pudina Chutney Recipe, and Masala Chai Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/POTATO_BONDA_original_edited1.jpg, 15