anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,corn flour,amchur (dry mango powder),black pepper powder,potato (aloo),red chilli powder,red chilli flakes,carrot,onion,phulka,lemon,wheat bread crumbs,sweet corn,green chillies

Leftover Roti Cutlet Recipe, 1/2 tablespoon Amchur (Dry Mango Powder),1 tablespoon Lemon juice,1/2 cup Sweet corn - mashed,4 Phulka,Salt - to taste,1 teaspoon Red Chilli powder,2-3 Green Chillies - finely chopped,1/2 tablespoon Black pepper powder,1/2 tablespoon Red Chilli flakes,1 cup Whole Wheat Bread crumbs,1 tablespoon Corn flour,1 cup Carrot (Gajjar) - grated,2 cup Potato (Aloo) - mashed,1 cup Onion - finely chopped, 40, Indian, To begin with Leftover Roti Cutlet, firstly grind the leftover rotis into a grainy mixture in mixer grinder.Heat oil in a pan and add onions, green chillies and saute till translucent.
Once it is done, add carrot and cook it for about a minute.After a minute, add the mashed peas, corn and potatoes.
Cook for about 20-30 seconds.After 20-30 seconds, add black pepper, chill flakes, amchoor powder and red chili powder.
Mix everything well.Take out the mixture in a big bowl and add semolina, grainy leftover roti mixture, lemon and mix everything properly.Once it is done, make small patties out of it and keep it aside.Take corn flour in a bowl and add some water.
Dip the patties in the corn flour mixture and then roll them in bread crumbs.The next step is to fry these cutlets.
Heat oil in a pan and put the roti cutlets on it one by one when the oil is hot.Flip them over a couple of times till they become brown and crispy from both the sides.Serve Leftover Roti Cutlet with Dhaniya Pudina Chutney or Tomato Ketchup and enjoy it with a hot Masala Chai., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Leftover_Roti_Cutlate.jpg, 14
Ingredients: tomato,salt,ginger,green chilli,coriander (dhania) leaves,red chilli powder,paneer crumpled,onion,pav buns butter,turmeric powder,sunflower oil

Spicy Paneer Bhurji Pav Sandwich Recipe - Breakfast Recipe, 1 Green Chilli - finely chopped,Salt - to taste,1 Tomato - finely chopped,1/4 teaspoon Red Chilli powder,1 Onion - finely chopped,1 tablespoon Sunflower Oil,1 teaspoon Ginger - grated,4 Pav buns - roasted in butter,1/4 teaspoon Turmeric powder (Haldi),2 cups Paneer (Homemade Cottage Cheese) - crumpled,1 tablespoon Coriander (Dhania) Leaves - chopped, 35, North Indian Recipes, To begin making the Spicy Paneer Bhurji Pav Sandwich, we'll begin by making paneer bhurji.Place a pan on the heat and warm the oil in it.
To it, add ginger and green chilies and saute for a minute or two.
Then add the chopped onions and continue to saute until translucent.Followed by chopped tomatoes, turmeric powder and red chilli powder - add them all into the pan and continue to cook, stirring continuously until the tomatoes are softened.Continue to cook till some moisture dries out and the masalas begin to leave the sides of the pan.At this stage, add the crumbled paneer, season with required salt and mix well.Cook the prepared bhurji on a medium heat for another minute or two.
Sprinkle chopped coriander, turn off the heat and set the bhurji aside till later use.Apply butter on the pav buns, place them on a preheated pan and toast them on medium heat until browned and crisp.The next step is to assemble the Pav Sandwiches.
To do this, Slice each pav into half and lay them flat on a work surface.
Scoop a spoonful of paneer bhurji and serve hot.
Serve the Spicy Paneer Bhurji Pav Sandwich Recipe along with Calcutta Style Puchkas and a hot cup of Masala Chai for a chaat party., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Richa_Gupta/Paneer_Bhurji_Pav_Sandwich.jpg, 11
Ingredients: paprika powder,baby corn,onion,red chilli paste,sunflower oil,salt,corn flour,orange juice,light soy sauce,tofu paneer,water,red yellow green bell peppers (capsicum),garlic,rice flour,sesame seeds (til seeds),garlic paste,rice vinegar,orange marmalade jam,spring onion (bulb greens),peanuts (moongphali) salted

Asian Style Baby Corn With Sesame Seeds and Peanut Sauce Recipe, Rice flour - as required,15 Baby corn - cut into length wise,1 tablespoon Paprika powder,1/3 cup Raw Peanuts (Moongphali) - salted and powdered,250 grams Tofu - or paneer,1-1/2 tablespoons Orange marmalade jam,Sunflower Oil - as required,1/2 cup Spring Onion (Bulb & Greens) - finely chopped,1/2 cup Onion - minced,Salt - as required,1/4 cup Corn flour,1/2 cup Water,1 Red Yellow and Green Bell Peppers (Capsicum) - sliced,2 teaspoon Light soy sauce,1.5 teaspoon Fresh Red Chilli - paste,1 teaspoon Garlic - paste,1 tablespoon Sunflower Oil,2 teaspoons Sesame seeds (Til seeds) - roasted,1 teaspoon Garlic - minced,1 teaspoon Honey,1-1/4 cup Fresh orange juice,1/2 teaspoon Salt,1 tablespoon Corn flour,1 teaspoon Rice Vinegar, 100, Asian, To begin with Asian Style Baby Corn With Sesame Seeds & Peanut Sauce, firstly blanch baby corns in hot water for 3 mins to soften them and cut paneer into 1/2" cubes.In a bowl take baby corns and paneer and all the marinating ingredients, mix well and let it sit for about an hour.Make a stiff batter by mixing corn flour and water.
Coat each baby corns and paneer with batter and roll in rice flour.Heat oil in a wok and fry the corn and paneer till they change their colour.Heat 2 teaspoon oil in a heavy wok, stir fry the onions and capsicums.The next step is to make the peanut sauce.
For the sauce, add marmalade jam and corn flour in the orange juice.Heat oil in a pan and add garlic and onions.
Saute it till the onions changes its colour.Once it is done, add yellow paprika and orange juice mixture in it.
Let it cook till the mixture becomes thick.Later, add peanuts and salt according to your taste.
Stir it continuously till the sauce becomes thick.
Add a little vinegar if required.Switch off the heat and pour the sauce on the deep fried paneer and baby corns.
Mix everything properly and garnish it with spring onions and sesame seeds.Serve Asian Style Baby Corn With Sesame Seeds & Peanut Sauce with Thai Style Noodles With Spinach and Leeks., https://www.archanaskitchen.com/images/archanaskitchen/World_Appetizers/Asian_Style_Baby_Corn_with_Sesame_Seeds_and_Peanut_Sauce-1.jpg, 20
Ingredients: ghee,milk,saffron strands,carrot,sugar,papaya,badam (almond),cardamom powder (elaichi)

Papaya and Carrot Halwa Recipe, 4 cups Papaya - peeled and grated,1/4 cup Ghee,2 Saffron strands,1/2 teaspoon Cardamom Powder (Elaichi),1 cup Carrot (Gajjar) - grated,3/4 cup Milk,1/2 cup Sugar,2 tablespoons Badam (Almond) - sliced, 50, North Indian Recipes, To begin making the Papaya and Carrot Halwa Recipe, first get the ingredients ready by grating the papaya and carrots.In a heavy bottomed pan add the ghee, the grated papaya and carrots.
Saute for a few minutes until you get a good aroma.
Stir in the milk, sugar and simmer with the papaya carrot halwa mixture until all the milk condenses to form a thick halwa.You will notice the halwa would become thick and become sticky leaving the sides of the pan.
The milk and water content should be completely evaporated and the Papaya Carrot Halwa will look glossy.At this stage add a tablespoon of ghee and mix well and finally stir in the cardamom powder, saffron and sliced almonds to the halwa.
Turn off the heat and serve.Serve the Papaya & Carrot Halwa along with vanillas ice cream as a Dessert for parties or as a special sweet for the festivals like Diwali, Navratri, Raksha Bandhan and Holi., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Sweets_Mithai/Papaya_Halwa_Recipe-1.jpg, 8
Ingredients: tomato,green chillies,turmeric powder,ginger,salt,cumin seeds,aniseed,kalonji seeds,mustard oil,cloves garlic,mustard,fenugreek seeds,onion,asafetida,lentils,green peas,garam masala powder

Phalguni Dal (Recipe),  2 teaspoons mustard oil, 2 cloves garlic - grated, 1/2 teaspoon fenugreek seeds,1/4 cup lentils - wash, asafetida - a pinch, 1 cup onion - finely chopped, 1/2 teaspoon Kalonji seeds, 1/2 teaspoon aniseed, 1 teaspoon mustard, 1/2 inch ginger - grated, salt - as per taste, 1/2 teaspoon turmeric powder, 2 green chillies - Cut, 1/2 teaspoon cumin seeds, 1/4 cup green peas, 1 teaspoon garam masala powder, 1 tomato - finely chopped, 30, Bengali Recipes, To make phalguni dal, first put dal in a pressure cooker.
Add tomatoes, onions, ginger and garlic to it.
After this, add 1-1 / 2 cups of water.
Melt, close the cooker and cook till 3 cities come.
After coming to 3 cities, turn off the gas and let the pressure drain automatically.
Open the cooker and mash the lentils.
Now heat mustard oil in a pan.
Add mustard seeds, fenugreek seeds, fennel seeds, cumin seeds and kalonji.
Add green chilies, mix and let it cook for the next 2 minutes.
After 2 minutes add asafetida and green peas.
Let it cook for next 2 minutes.
After 2 minutes add masoor dal, garam masala and salt.
Mix and cook for 3 to 4 minutes.
Garnish with green coriander.
Serve phalguni dal with brinjal bhaja and rice for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Preeti_Tamilarasan/Phalguni_Dal_Recipe_original_1600.jpg, 17
Ingredients: salt,wheat flour,hummus,cumin powder (jeera),jowar flour (sorghum),cloves garlic,sugar,onion,broccoli,black pepper powder,bajra flour ( pearl millet),cherry tomato,butter,sunflower oil

Soft Millet Taco Recipe Topped With Hummus & Veggies, 1 Onion - sliced,1 teaspoon Sugar,1 teaspoon Cumin powder (Jeera),1/2 cup Homemade Hummus,1 cup Broccoli - cut into small florets,Salt - to taste,1 cup Cherry tomatoes - slit into half,4 cloves Garlic - finely chopped,1/2 cup Jowar Flour (Sorghum),1 tablespoon Butter,1/2 cup Bajra Flour ( Pearl Millet),Sunflower Oil,1 teaspoon Black pepper powder,3/4 cup Whole Wheat Flour, 60, Middle Eastern, To begin making the Soft Millet Taco Recipe Topped With Hummus & Veggies, add all the flours – jowar, bajra and atta into a bowl.
Sprinkle some salt as well.Add water little at a time and knead it to form a soft dough.
Once the dough is done, cover it with a cloth and rest until you make the topping.To make the hummus spread, you can check out recipe link – Classic Homemade Hummus Recipe With Lemon And Coriander.
Keep the hummus ready.Make the boiled egg and keep it ready you can check out our recipe link here - Boiled Eggs RecipeOnce the eggs are boiled, shell them and cut into quarters and keep it aside.*To Make the Topping For the Millet TacoHeat a skillet with butter, add chopped garlic and saute until softens.
Add in sliced onions and saute till it turns light golden brown.
If you want you can also add some teaspoon sugar to caramelize.Add in chopped broccoli and cherry tomatoes and give it a stir.
Sprinkle some salt and pepper and cumin powder .
Cover it with a lid and cook until the broccoli is just about cooked.Once the broccoli is cooked and turned bright green, turn off the heat.
Keep aside.*To Make the Soft TacosShape the kneaded dough into medium sized balls.Dust it with wheat flour and roll it gently to make a circle.
Repeat the same process with the remaining dough portions and keep it ready to cook them on a skillet.Preheat the skillet on medium flame.
Place the rolled soft taco gently on the skillet and cook on both sides, cook until you notice brown spots on either side.
Cook on medium heat and allow the taco to get lightly crisp.Do the same for the rest of the rolled dough.*To assemble the TacoTake one soft taco and spread a tablespoon of hummus evenly over it.
Add sauteed broccoli, cherry tomatoes and place the boiled egg and sprinkle some pepper powder and serve.Serve the Soft Millet Taco Recipe Topped With Hummus & Veggies along with fresh Fruit bowl, Chikoo Banana Date Smoothie or a hot cup of hot chocolate to make your breakfast healthy and filling., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/April-18/Crisp_Jowar_Atta_Roti_Topped_Sauted_Spinach_Cherry_Tomato_Tossed_in_Basil_Salad_With_Hummus_Spread-1.jpg, 14
Ingredients: salt,ginger,coriander (dhania) leaves,green moong sprouts,red chilli powder,gram flour (besan),onion,lemon,coriander powder,rice flour,green chillies,garam masala powder,sunflower oil

Sprouted Moong And Onion Fritters Recipe, Salt - to taste,1/2 teaspoon Coriander Powder (Dhania),1/2 cup Gram flour (besan),1/2 teaspoon Garam masala powder,2 Green Chillies - finely chopped,2 tablespoon Rice flour,Red Chilli powder - to taste,1/4 cup Green Moong Sprouts,Sunflower Oil - to deep fry,1/2 teaspoon Lemon juice,2 tablespoon Coriander (Dhania) Leaves - finely chopped,1/4 teaspoon Ginger - grated,1 Onion - thinly sliced, 30, Indian, To begin making Sprouted Moong And Onion Fritters Recipe, prep all the ingredients.Take a large mixing bowl, add all the ingredients except oil and mix well with water to make a thick batter.
Make sure you add water little by little to prevent lumps.Heat oil in a kadai.
Once the oil is hot, drop spoonfuls of batter into oil and deep fry them until golden brown and crisp.Drain the fritters on a kitchen towel once done.Serve Sprouted Moong And Onion Fritters Recipe along with Dhaniya Pudina Chutney Recipe (Green Chutney) and tomato ketchup over Ginger Cardamom Chai (Spice Infused Indian Style Milk Tea) during evening with Tea Sandwich Recipe With Beets, Radish, Avocado and Arugula., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/aarti/Sprouted_Moong_and_Onion_Fritters_Recipe.jpg, 13
Ingredients: tomato,salt,cumin powder (jeera),ginger (fine),cloves garlic,virgin olive oil,red chilli powder red chilli flakes,coriander (dhania) leaves,onion,red yellow green bell pepper (capsicum),lemon,black eyed beans (lobia)

Lemon And Ginger Spicy Black Eyed Beans Recipe, 2 inch Ginger - julienned (fine),1 tablespoon Extra Virgin Olive Oil,1 Red Yellow or Green Bell Pepper (Capsicum) - finely chopped,Salt - to taste,4 sprig Coriander (Dhania) Leaves - chopped,1 cup Black Eyed Beans (Lobia) - soaked in water overnight,1 Onion - chopped,1 teaspoon Red Chilli powder - or red chilli flakes,1 teaspoon Lemon juice - adjustable,3 cloves Garlic - minced,2 Tomatoes - blanched,2 teaspoon Cumin powder (Jeera), 45, Mexican, To begin making the Lemon and Ginger Spicy Black Eyed Beans recipe, firstly pressure cook the Black eyed beans with 2-3 cups of water in a cooker, till there is still a bite left to them.
Drain and reserve the water.In a pan heat the oil.
Add the onion, garlic and sauté for a minute till the onions are soft.After the onions are soft, add the pepper and sauté for another minute.
Add the ginger reserving a few juliennes for garnish.Add the cumin powder and chili powder or flakes.
Add the tomatoes and a ladleful of the water leftover from cooking the beans.Cook for 3-4 minutes and add the beans.
Sprinkle salt and mix well.Stir and cook for 2 minutes.Take Spicy Black Eyed Beans off the heat, and transfer into a serving dish.
Garnish with the coriander leaves and lime juice.Serve the Lemon and Ginger Spicy Black Eyed Beans along with Spinach And Tortellini Soup Recipe for a simple meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Lemon_and_Ginger_spicy_Black_Eyed_Beans_ChawliCowpeas.jpg, 12
Ingredients: tomato,salt,ginger,mustard oil,asafoetida (hing),coriander (dhania) leaves,ajwain (carom seeds),jaggery,red chilli powder,cloves garlic,water,gawar phali (kothavarangai cluster beans),onion,peanuts (moongphali),coriander powder,turmeric powder

Gawar Phali Masala Sabzi Recipe - Cluster Beans Gravy Sabzi, 1/2 teaspoon Turmeric powder (Haldi),4 Tomatoes - finely chopped,Coriander (Dhania) Leaves - for garnish,Salt - to taste,1/4 teaspoon SSP Asafoetida (Hing),1/2 cup Water,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 Onion - chopped,1 teaspoon Mustard oil,250 grams Gawar Phali (Kothavarangai / Cluster beans) - washed and cut into 1-1.5 inch pieces,6 cloves Garlic - finely chopped,1/2 cup Raw Peanuts (Moongphali),1/2 teaspoon Ajwain (Carom seeds),1 tablespoon Jaggery,1 inch Ginger - finely chopped, 35, North Indian Recipes, To begin making the Gawar Phali Masala Sabzi Recipe, into a preheated pressure cooker add oil.
Once the oil is hot add the ajwain, asafoetida, onion, garlic, ginger and saute until the onions soften and turn golden brown in colour.
Once done add the tomatoes, turmeric powder, red chili powder, coriander powder and jaggery.
Saute until the tomatoes become soft and mushy.
Once the tomatoes have turned soft add the gawar phali, raw peanuts, salt to taste and water.Close the pressure cooker with its lid and pressure cook the gawar phali masala sabzi for 2 whistles.After two whistles turn off the heat and release the pressure immediately.Stir in coriander leaves and transfer the Gawar Phali Masala Sabzi into a serving bowl and serve hot.Serve the Gawar Phali Masala Sabzi along with  Phulka, Jeera Rice & Kachumber Salad for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Gawar_Phali_Masala_Sabzi_Recipe_-_Cluster_Beans_Gravy_Sabzi__4_1600.jpg, 16
Ingredients: tomato,salt,red bell pepper (capsicum),green chilli,red chilli powder,coriander (dhania) leaves,onion,cumin seeds (jeera),black pepper powder,tofu,turmeric powder,sunflower oil

Tofu Bhurji Recipe - Spicy Scrambled Tofu, 1 teaspoon Turmeric powder (Haldi),Sunflower Oil,Salt - to taste,1 Red Bell pepper (Capsicum),1 teaspoon Cumin seeds (Jeera),4 sprig Coriander (Dhania) Leaves - chopped,1 Onion - chopped,1 Green Chilli - chopped,2 teaspoon Red Chilli powder,1 Tomato - chopped,300 grams Tofu - crumbled,1 teaspoon Black pepper powder, 40, North Indian Recipes, To begin making the Tofu Bhurji Recipe, firstly crumble the tofu and keep it aside.Heat a tablespoon of butter in a heavy bottomed pan; add the cumin seeds, onion, capsicum, green chillies and ginger.
Saute the onions and capsicum on low to medium heat until they are soft and tender.Once the onions and capsicum are soft, add the tomatoes, turmeric powder, red chilli powder and give it a good stir.Finally, stir in the crumbled tofu and salt to taste.
Stir well, check the salt and spice levels and adjust to suit your taste.Serve the Tofu Bhurji Recipe along with a Toasted Bread or just plain Indian bread like Phulka and a Dal of your choice like Panchmel Dal, Palak Dal etc to enjoy your dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Tofu_Bhurji_Recipe.jpg, 12
Ingredients: salt,cumin powder (jeera),ginger,wheat flour,green chilli,paneer,cloves garlic,turmeric powder,ghee the parathas,mooli mullangi (radish),sunflower oil

Stuffed Radish Paneer Paratha Recipe, 1 Green Chilli - finely chopped,1 teaspoon Cumin powder (Jeera),Ghee - to cook the parathas,2 Mooli/ Mullangi (Radish) - washed and grated,Salt - to taste,4 cloves Garlic - finely chopped,1 cup Whole Wheat Flour,1/4 teaspoon Turmeric powder (Haldi),1 inch Ginger - finely chopped,200 grams Paneer (Homemade Cottage Cheese) - grated,2 teaspoon Sunflower Oil, 30, North Indian Recipes, To begin making the Stuffed Mooli Paneer Paratha Recipe, grate the paneer and radish and set aside.
*To make the Mooli Paneer Filling Heat a skillet on medium flame, add 1 teaspoon oil, now add the cumin seeds, chopped ginger and garlic, saute for 30 seconds, now add the radish, salt and continue to saute on high heat till all the moisture from radish evaporates.Turn off the flame.
Transfer the mixture into a mixing bowl.
Into that mixing bowl, add grated paneer, green chili, cumin powder and mix well.
The stuffing of the Mooli Paneer Paratha is ready.
*To make the Stuffed Mooli Paneer ParathaIn a mixing bowl, add the whole wheat flour to amke the dough by adding little water at a time and knead well to make a smooth dough.
Divide the dough into equal portions.Dust a flat working surface with some flour.
Roll a portion into a ball and flatten it using your fingers and roll it out into a 3 inch diameter circle.Place about 2 tablespoons of the Mooli Paneer stuffing in the center, gather the edge and seal it.
Carefully roll it out into a circle about 6-7 inches in diameter.Heat a skillet over medium heat and cook the stuffed mooli paneer paratha with ghee until cooked through, and has golden brown spots on both sides.Repeat with the remaining portions of the dough.
Serve this Stuffed Mooli Paneer Paratha along with Lehsuni Pudina Chutney Recipe or Instant Gor Kairi Lonche Recipe or Carrot Tadka Raita Recipe and Adrak Chai Recipe - Indian Style Ginger Tea for a simple weekday breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Stuffed_Mooli_Paneer_Paratha__1600.jpg, 11
Ingredients: orange juice,tea monk seiki peppermint green tea,ginger,water

Orange Peppermint Green Tea Punch Recipe, 2 teaspoons Ginger - grated,2 cups Fresh orange juice,2 tablespoons Tea Monk Seiki Peppermint Green Tea,4 cups Chilled water, 25, Continental, To begin making the Orange Green Tea Punch Recipe, in a large saucepan, bring water to a boil and turn off the heat.Add the Seiki Peppermint Green Tea leaves, grated ginger to the boiled water and stir.
Let the tea brew for 5 minutes.Strain the tea into a pitcher and discard the tea leaves.
Allow the tea to cool and refrigerate for 2 hours.After 2 hours stir in the orange juice.
Pour the Orange Green Tea Punch into serving glass, add ice cubes and serve chilled.Serve the Orange Green Tea Punch Recipe along with Roasted Vegetable Pesto Tart or a Indian Spicy Masala Cookie (Khara Biscuit) ., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Orange_Green_Tea_Punch_Recipe.jpg, 4
Ingredients: salt,potato (aloo) skin,red chilli flakes,wheat bread crumbs bread crumbs,thyme leaves,cheddar cheese,black pepper powder,green zucchini,dried oregano

Zucchini Tater Tots Recipe - A Delicious Party Appetizer, 1 tablespoon Red Chilli flakes,1 tablespoon Dried oregano,2 Green zucchini - grated,1 tablespoon Black pepper powder,Salt - to taste,1/4 cup Cheddar cheese - grated,1 tablespoon Dried Thyme Leaves,3 Potatoes (Aloo) - skin peeled and boiled,1/2 cup Whole Wheat Bread crumbs - bread crumbs, 40, Continental, To begin making the Zucchini Tater Tots Recipe, pressure cook the potatoes in a pressure cooker with 1/4 cup of water and cook it for at least 4 whistles.Allow the pressure to release naturally.
Peel the skin of the potatoes, mash them and keep aside in a mixing bowl.Grate the zucchini and keep aside, heat a flat skillet add in grated zucchini and saute for at least 5 minutes until the moisture has evaporated.Once done add the zucchini into a bowl with mashed potatoes, sprinkle all the seasonings, (dry red chilli powder, oregano, thyme, pepper powder and salt to taste).Add in grated cheese as well and mix well till the Zucchini Tater Tots mixture comes together.
Taste and see if you require any more seasonings.Start shaping them into a small rectangular shaped cutlets, coat Zucchini Tater Tots mixture evenly with bread crumbs and set aside to pan fry them.Heat a flat skillet over medium heat, place the shaped Zucchini Tater Tots on to the hot pan.
Drizzle a few drops of oil over the Zucchini Tater Tots mixture and pan fry on either side till you notice a golden brown colour.The Tots will slowly crisp up and get a golden colour on all sides.Once done, remove the Zucchini Tater Tots from the pan, drain the excess oil by placing them on paper towels and transfer it to serving platter and serve hot.Serve the Zucchini Tater Tots Recipe along with a Cottage Cheese Dip Recipe With Pepper and Olives, and a Vegetarian Wrap With Olives And Cottage Cheese and serve it as an appetizer for parties., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Zucchini_Tater_Tots_Recipe.jpg, 9