anandhuvasudev/southindiandish huggingface dataset:
Ingredients: baking powder,salt,flax seed powder (flax meal),water,baking soda,vivatta maida,dark chocolate,caster sugar,bananas (sm variety over ripe),chocolate chips,butter

Eggless Chocolate Banana Cake Recipe, 280 grams Vivatta Maida,1 Pinch Salt,2 Ripe Bananas - (small variety over ripe),170 grams Butter (unsalted) - at room temperature,3 tablespoons Flax seed powder (flax meal),170 grams Caster Sugar,2 tablespoons Chocolate chips,1/2 teaspoon Baking soda,135 grams Dark chocolate,9 tablespoons Chilled water,3 1/2 teaspoons Baking powder, 65, Continental, To begin making the Chocolate Banana Cake Recipe first set your oven to preheat at 180 C.
Prepare a Loaf Tin by buttering and flouring it and set it aside for later use.To make the Flaxseed egg replacer If your recipe asks for 3 eggs, measure 3 tablespoons of flax meal along with 9 tablespoons of water.
Stir well and let the mixture rest for about 15 minutes.
This process of resting helps the flax meal mixture develop a gelatinous consistency similar to eggs.To make the batter.Place the butter in a saucepan and place it over a low heat until it has melted.Add the sugar to the butter giving it a stir and and letting it dissolve completely.
At this stage, turn off the heat, add the chocolate to the butter and sugar and give it a good stir until it has melted too.Mash the bananas with a fork.
In a separate bowl, add the mashed bananas and flax seed egg replacer and mix well.
In a large mixing bowl, sieve the the flour, salt and bicarbonate of soda to avoid lumps.
Add the egg and banana mixture to it, pour in the chocolate mixture and fold it together with a spatula until no streaks of flour remain.Add the choco chips and mix gently.
Pour this chocolate banana cake batter into the greased loaf tin.Sprinkle some more choco chips on top and put the Chocolate Banana Cake into the oven to bake it for 45 minutes or until a skewer inserted in the centre comes out clean.Serve the Chocolate Banana Cake as a Tea Time cake for tea parties or even as a snack for kids., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/Chocolate_Banana_Cake_1600.jpg, 11
Ingredients: dill leaves,black grapes,paneer dices,virgin olive oil,parsley leaves,toothpicks,canned cherries

Paneer And Grapes Platter Recipe - Healthy Party Appetizer, 5 teaspoons Dill leaves - chopped,20 Black grapes - washed and halved,2 teaspoons Extra Virgin Olive Oil,20 Toothpicks,2 teaspoons Canned Cherries - for garnish,200 grams Paneer (Homemade Cottage Cheese) - cut into dices,2 teaspoons Parsley leaves - chopped, 30, Continental, To make the Paneer And Grapes Platter, cut the paneer into 1 inch cubes.
You can either cut it into small cubes or use a shaped cutter.
In a bowl, mix in the olive oil, chopped dill and parsley leaves.
Use a brush to oil the paneer cubes/pieces.
Place a piece of halved grape and a piece of chopped cherry on top of the paneer cube.
Pass a toothpick through the centre of the cherry, grape and paneer stack.
You can even finely chop cherries and add as a garnish.
It is your choice.
Serve Paneer and Grapes platter with at your Indian Dinner Parties along with other appetizers/Starters such as Peri Peri Fish Fingers Recipe or Cauliflower Croquettes Recipe, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Greek_Style_Paneer_And_Grapes__Platter.jpg, 7
Ingredients: tomato,salt,green chilli,asafoetida (hing),ghee,methi leaves (fenugreek leaves),red chilli powder,onion,cumin seeds (jeera),coriander powder,turmeric powder,masoor dal

Methi Masoor Dal Recipe With Whole Masoor, 1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 cup Masoor Dal (Whole),200 grams Methi Leaves (Fenugreek Leaves) - cleaned chopped,1 Green Chilli - slit,1 tablespoon Ghee,1/4 teaspoon Asafoetida (hing),2 teaspoons Coriander Powder (Dhania),1 Tomato - chopped,1/2 teaspoon Red Chilli powder,1 Onion - thinly sliced, 40, North Indian Recipes, To prepare the Methi Masoor Dal Recipe, first wash and soak the masoor dal in 3 cups of water for at least 30 minutes.
While the dal is soaked clean, wash and pat dry the fenugreek leaves.Next, finely chop the methi leaves.
Heat a teaspoon of oil in a wok or a kadai and add the chopped methi leaves into the wok.Saute the methi leaves, until it gets softened.
Methi leaves cooks very quickly and this will take less than a minute to cook.
Once the leaves have softened, turn off the heat.
Keep it aside.In the next step, we will cook the masoor dal with the spices.
Heat ghee in a pressure cooker over medium heat.
 Add asafoetida and cumin seeds and allow it to crackle.Next add onion and saute till they turn soft.
Once the onions have softened, add the chopped tomato, green chilli along with coriander powder, turmeric powder, red chilli powder and saute for a minute or so over medium heat.Add soaked masoor dal along with the soaked water to the onion tomato mixture.
Close the lid of the pressure cooker and put the weight on.Cook masoor dal for 3 whistles.
After a couple of whistles, turn the heat to low and simmer the dal for about 5 minutes.
After 5 minutes, turn off the heat.
Allow the pressure to release naturally from the pressure cooker.Once the pressure has released, open the cooker and lightly mash the masoor dal with the back of a spoon.
Stir in the sautéed methi leaves and serve.Serve the Methi Masoor Dal Recipe along with Tawa Paratha Recipe, Baby corn and Carrot Sabzi Recipe to make it a wholesome Indian diabetic friendly dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Methi_Masoor_Dal_Recipe_.jpg, 12
Ingredients: cheese,baking powder,salt,fl oz evaporated milk,milk,water,baking soda,vivatta maida,sugar,fl oz britannia,vanilla,cocoa powder,eggs,fl oz condensed milk,sunflower oil

Chocolate Flan Cake Recipe, 1-3/4 cups Vivatta Maida - (225grams),12 fl oz Evaporated milk,1 cup Milk,1 cup Hot water,2 cups Sugar,4 Whole Eggs - at room temperature,1 teaspoon Vanilla Extract,1-1/2 teaspoon Baking soda,1/2 cup Sunflower Oil,1/2 teaspoon Salt,4 fl oz Britannia Cream Cheese - softened,14 fl oz Condensed Milk,1-1/2 teaspoon Baking powder,2 Whole Eggs,2 teaspoon Vanilla Extract,3/4 cup Cocoa Powder, 80, Continental, To begin making Chocolate Flan Cake Recipe, preheat the oven to 350 F.Melt 4 tablespoons of sugar in a broad saucepan, on low heat till the sugar starts caramelising.Once it browns, pour the caramelized sugar to the base of the bundt pan and twirl around to coat.In a large mixing bowl, stir together the flour, sugar, cocoa powder, baking powder, baking soda and salt until everything is blended.
Add the cake batter to the mould.In a separate mixing bowl, combine the eggs, milk, oil and vanilla and whisk to combine.
Then whisk in the boiling water.Now add the wet ingredients to the dry and stir until combined.
Combine cream cheese, eggs, sweetened condensed milk, evaporated milk and vanilla in blender container.
Process until blended.
Pour slowly over the cake batter.
(While baking, the cake rises and the milk mixture goes to the bottom) Coat piece of foil with no-stick cooking spray.Cover pan, coated side down, tightly with foil.
Place it in a large roasting pan.
Pour hot water into roasting pan to a depth of about 2 inches.Bake it for one hour or till the toothpick comes out clean.
Let it cool very well and preferably overnight in refrigerator.
Then unmold it, slice and serve.Serve Chocolate Flan Cake Recipe after a dinner of a Greek Style Gigantes Plaki Recipe and lemon broken rice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sadafabbasi79-yahoo.com/Chocolate_flan_cake_recipe_edited1.jpg, 15
Ingredients: salt,wheat flour,water knead,spinach,paneer,ajwain (carom seeds),chaat masala powder,figaro pure olive oil,sooji (semolina rava),green chillies,garam masala powder

Spinach And Paneer Samosa Recipe With Figaro Pure Olive Oil, Salt - to taste,2 tablespoons Sooji (Semolina/ Rava),1/4 teaspoon Ajwain (Carom seeds),Water - to knead,1/2 teaspoon Garam masala powder,2 Green Chillies - finely chopped,2 tablespoons Figaro Pure Olive Oil,1 cup Whole Wheat Flour,Figaro Pure Olive Oil - for deep frying,1 cup Spinach - washed and finely chopped,1 teaspoon Chaat Masala Powder,1 cup Paneer (Homemade Cottage Cheese) - crumbled, 60, Indian, Method To make the doughPrepare the dough by mixing together the flour, salt, oil and ajwain/ carom seeds to form a mixture of coarse crumbs.Add in water to the dough a little at a time to make a soft and firm dough.Once the dough comes together knead it continuously for 2-3 minutes and cover it with a moist muslin cloth.Allow the dough to rest for about 15-20 minutes.Method for the stuffing of spinach paneer samosasHeat oil in a pan; add in the chopped spinach and saute on high heat until the spinach softens.Once the spinach has softened and all the water is evaporated, turn off the heat.
Allow the spinach to cool completely.Once the spinach has cooled combined all the filling ingredients along with the sauteed spinach.Check the salt and spice levels and adjust to suit your taste.
Keep this aside.Method to Fill and Make the SamosasFill a small cup with water and keep aside; this will be used for sealing the edges of the cone.
On a floured surface, roll each portion into 3 inch diameter circle and cut each circle into half.Spread the water lightly all along the edge of the circle, fold into a cone.Place one or two tablespoons of spinach paneer filling in the center and seal the edges.Press to seal the edges of the samoas and use a fork and press on the edges of the dough to get the forked marks.Continue to make similar cone shaped samosas.Method to Deep fry the SamosaHeat pure olive oil in a heavy bottomed pan for deep frying on medium heat; gently slip in a couple of samosas into the frying pan and allow them to fry on medium heat.
Turn the samosas around in the oil once they come floating to the top.Fry them till they turn into a light golden-brown colour on all sides.
Keep the heat on medium all along.High heat can brown the crust faster but not make the crust crispier.
Continue the procedure with the remaining filled cones and drain them on absorbent paper.Once done, remove them from the oven and allow it to rest for about 5 minutes before serving Spinach and Paneer Samosas hot with green chutney or tamarind chutney., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/0-Archana/14-long-format-Spinach_and_Paneer_Samosa_Figaro_Olive_Oil-2.jpg, 11
Ingredients: salt,hung curd (greek yogurt),green chilli,mustard seeds,brinjal (baingan eggsplant),asafoetida (hing),dry red chilli,curry leaves,coriander (dhania) leaves,white urad dal (split),chana dal (bengal gram dal)

Karnataka Style Badnekayi Mosaru Gojju Recipe, 1 teaspoon White Urad Dal (Split),1 teaspoon Asafoetida (hing),2 Dry Red Chilli,2 sprig Coriander (Dhania) Leaves - chopped,Salt - to taste,1 Brinjal (Baingan / Eggplant),1 teaspoon Mustard seeds,1 teaspoon Chana dal (Bengal Gram Dal),1 Green Chilli - chopped,1 cup Hung Curd (Greek Yogurt),1 sprig Curry leaves, 50, Karnataka, We begin making the Karnataka Style Badnekayi Mosaru Gojju Recipe by roasting the eggplant.
Try to poke the eggplant on all the sides.Roast them on your stove directly or you can slowly roast them on a griddle as well.
Keep turning them evenly and add a tablespoon of oil.Roast them until the eggplant becomes soft and the skin starts to peel off slowly.
Take it out and rest it for coupe of minutes.Then peel off the skin and chop the flesh and mash it coarsely.
Mix it with curd, green chilli and salt.
Adjust the consistency by adding water if necessary.Now to make the tadka, heat a kadai with oil and then add in the mustard seeds, urad dal, channa dal, hing and dry red chilli, crackle the curry leaves.
Pour it over the Gojju and serve.Serve the Karnataka Style Badnekayi Mosaru Gojju Recipe along with some steamed rice,Palak Tovve or Palak Dal Recipe (Spinach and Lentil Curry) and Gorikayi Palya Recipe to complete a meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Karnataka_Style_Badnekayi_Mosaru_Gojju_Recipe_.jpg, 11
Ingredients: salt,mustard oil,rice over night,curd,onion,potato (aloo),turmeric powder,green chillies

Assamese Poita Bhat With Aloo Pitika Recipe, 1/2 teaspoon Turmeric powder (Haldi),1/4 cup Curd (Dahi / Yogurt) - or ½ cup buttermilk,1 cup Cooked rice - soaked in 2 cups water over night,2 Green Chillies,Salt - to taste,2 tablespoon Onions - chopped,2 Green Chillies - finely chopped,1 tablespoon Mustard oil,3 Potatoes (Aloo), 25, Assamese, To prepare Assamese Poita Bhat With Aloo Pitika Recipe, soak leftover rice rice in 2 cups water overnight.Next morning, add beaten curd or buttermilk and mix well in a mixing bowl.
Add salt, chopped onions and green chilies.
Keep aside.To prepare aloo pitika, boil potatoes, peel the skin and mash it well.
Make sure no lumpy pieces are present.Heat mustard oil in a kadai and when oil turns smoking hot, add turmeric powder.Whisk it quickly and pour it into mashed potatoes.
Mix well.Add chopped green chilies and mix again.
Aloo pitika is ready.Serve Assamese Poita Bhat With Aloo Pitika Recipe for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/jyothir/Poita_Bhat_with_Aloo_Pitika_Assamese_Breakfast.jpg, 8
Ingredients: tomato,turmeric powder,cowpea,ginger,salt,green chilli,coriander leaves,red chilli powder,sugar,lemon tamarind water,coriander powder,oil,cumin seeds

 Lobia Masala (Recipe In Hindi),  1 teaspoon red chilli Powder, 1 inch ginger - peel and tighten, 1 teaspoon cumin seeds, 1 teaspoon lemon juice - or tamarind water, 1 teaspoon coriander powder, 1 tablespoon oil, 1 teaspoon turmeric powder, 1 green chili - finely chopped, coriander leaves - little (for garnish), 1 teaspoon sugar, salt - as per taste,1 cup cowpea, 1/4 cup tomato puree, 45, Punjabi, To make lobia masala, first soak the lobia in water for 2 hours.
Now put them in a pressure cooker with 1 cup of water and cook till it becomes soft.
After cooking, drain the water and keep it aside.
Now heat oil in a pan.
Add grated ginger and cook for 20 seconds.
After 20 seconds, add tomatoes and cook till the tomatoes become soft.
After softening, add turmeric powder, coriander powder, garam masala powder, green chillies, salt and cowpea.
Mix, reduce the heat and let it cook for 15 minutes.
After that add lemon juice and garnish with green coriander.
Serve the Lobiya Masala with Bundi Raita and Tawa Paratha for dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Dal_Khadi_Curry/Black_Eyed_Beans_Curry_Lobia_Masala_Recipe-1.jpg, 13
Ingredients: basmati rice,salt,hung curd (greek yogurt),black pepper powder pound,red chilli powder,cinnamon powder (dalchini) pound,badam (almond) skin,coriander (dhania) leaves,onion,cumin seeds (jeera),lemon,masoor dal,sunflower oil

Lebanese Style Mujaddara Recipe, 1 cup Basmati rice,Sunflower Oil - for cooking,2 tablespoons Badam (Almond) - boiled and skin peeled,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 cup Masoor Dal (Whole),1 cup Hung Curd (Greek Yogurt) - for serving,3 Onions - thinly sliced,1/2 teaspoon Red Chilli powder,1/2 teaspoon Cinnamon Powder (Dalchini) - pound,1 Lemon juice,2 sprig Coriander (Dhania) Leaves,1/2 teaspoon Black pepper powder - pound, 45, Middle Eastern, We begin making the Lebanese Style Mujaddara Recipe by parboiling the Masoor dal in a pressure cooker for about 2 whistle and let the pressure release naturally.
Remove and keep it aside.Then in the same pressure cooker, heat oil and add the pound pepper and cinnamon sticks.
Add the sliced onions and sauté till it is nice and brown.Add all the spice powders and sauté for 10 minutes, once done keep some aside for the garnish.Add the soaked rice and sauté for few more minutes, then transfer the par boiled dal,season it with salt and pepper.
Add 2 cups of water and cook it for 2 whistle and simmer in low heat for 10 minutes.Once the pressure has released naturally, toss the rice with some olive oil and garnish it with sauteed onions that was kept aside and with chopped coriander leaves.Serve the Lebanese Style Mujaddara Recipe can be served as a one pot dish for a Sunday lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Lebanese_Style_Mujaddara_Recipe_.jpg, 13
Ingredients: pistachios,milk,saffron strands,sugar,semiya (seviyan),badam (almond),cardamom powder (elaichi)

Sindhi Kheerni Recipe - Sindhi Seviyan Kheer, 4 Pistachios - chopped,50 grams Thin Semiya (Seviyan),Saffron strands - a few,1/2 teaspoon Cardamom Powder (Elaichi),1-1/2 liter Milk,1/2 cup Sugar,4 Badam (Almond) - chopped, 30, Sindhi, To begin making the Sindhi Kheerni Recipe, in a sauce bring the milk to a rolling boil.
Once the milk has boiled, reduce the flame, and allow the milk to simmer on low flame, until it reduces to half it's quantity.
This process will take a good 20 minutes.
Ensure the milk is stirred occasionally.
Once the milk is reduced, add the cardamom powder, and a few strands of saffron.
Next, to this add, the sugar and mix vigorously until the sugar melts.
Finally, add in the thin seviyan and wait until the seviyan wilts down and becomes soft.
Turn off the flame, transfer the Sindhi Kheerni to a serving platter and garnish with some crushed almonds and pistachiosServe Sindhi Kheerni Recipe with Puri and Jeera Aloo Sabzi for a lazy Sunday breakfast.
You could also serve the kheerni after a meal of Make The Hare Pyaz Ki Puri Along With Methi Chana For A Weekend Breakfast!, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/Articles/Sindhi_Kheerni_Recipe_3_1600.jpg, 7
Ingredients: milk,basil leaves,papaya,badam (almond),chia seeds

Papaya Basil Smoothie With Chia Seeds Recipe, 1-1/2 cup Milk,1 cup Papaya - frozen,6 Basil leaves,1 tablespoon Honey - optional,2 tablespoon Badam (Almond) - chopped,2 tablespoon Chia Seeds - soaked, 10, Continental, To begin making the Papaya Basil Smoothie recipe with chia seeds, add all the ingredients except chia seeds and chopped almond into a blender and blend till smooth.Once the mixture is smooth, add chia seeds and chopped almond.
Mix it well.After mixing well, pour them in glass and serve chilled.Serve Papaya Basil Smoothie With Chia Seeds on its own or along with Scrambled Egg Cucumber sandwich for a healthy and filling breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Papaya_Basil_Smoothie_with_Chia_seeds_1600.jpg, 5
Ingredients: salt,wheat flour,butter greasing naan,methi leaves (fenugreek leaves),cloves garlic,dry yeast,curd,sugar,sunflower oil

Whole Wheat Methi Garlic Naan Recipe  | Oven Method with yeast, 1 teaspoon Sugar,100 grams Methi Leaves (Fenugreek Leaves) - finely chopped,6 cloves Garlic - finely chopped,Butter - for greasing Naan,1 tablespoon Sunflower Oil,2 cups Whole Wheat Flour,2 teaspoons Active dry yeast,1/4 cup Curd (Dahi / Yogurt),1 teaspoon Salt, 140, North Indian Recipes, To begin making the Whole Wheat Methi Garlic Naan recipe, first prep all the ingredients and keep them ready.Into a large mixing bowl, add the flour, salt, sugar and yeast.
Combine all the dry ingredients.Make a well in the center, add the Methi leaves, garlic, yogurt and little lukewarm water at a time and knead well to make smooth dough.Drizzle a little oil on the top and knead until the dough is smooth for about 3 to 4 minutes.Cover the dough with a lid or a kitchen towel and allow the dough to rise in room temperature for at least 2 hours until it has risen in size.Once the dough has risen, we will now prep for baking the Naan.Preheat the oven to 250 C for about 20 minutes.In this 20 minutes, we will roll the dough out into ovals and allow it to rest for 15 minutes.Divide the dough into 10 to 12 portions.
Dust in flour and roll into an oval of 1/4 inch thickness.Place the rolled Whole Wheat Methi Garlic Naan into a greased and dusted baking sheet and continue the remaining process of the remaining dough.Cover the rolled dough with a kitchen towel.Allow the dough to rest for about 15 to 20 minutes in the baking sheet.Once rested and the oven is well preheated, place the Whole Wheat Methi Garlic Naan in the oven and bake on high heat for about 10 to 12 minutes until you notice the golden crust on the top.Once the Whole Wheat Methi Garlic Naan has a golden crust, remove from the oven and smear it with butter and serve hot.Serve the Whole Wheat Methi Garlic Naan recipe along with Matar Paneer and Dal Makhani for a wholesome lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Whole_Wheat_Methi_Butter_Naan_Recipe_Baked_in_Oven_4_1600.jpg, 9
Ingredients: salt,spinach,cloves garlic,water,red chilli flakes,thyme leaves,sweet corn,rolled oats instant oats

Savory Oatmeal Bowl with Sautéed Spinach and Corn Recipe, 1 tablespoon Red Chilli flakes,4 cloves Garlic,1/4 cup Rolled Oats Or Instant Oats - 40 grams,Salt - to taste,1 1/2 cup Water,1 tablespoon Dried Thyme Leaves,1/2 cup Sweet corn,1 cup Spinach - washed and chopped, 25, World Breakfast, We begin making the Savory Oatmeal Bowl with Sautéed Spinach and Corn Recipe by heating a flat skillet with oil and sautéing the garlic for few seconds and then add your sweet corn.
Give it a toss for 10 more seconds.Then you can add your shredded spinach and sautéing till the leaves get cooked.
Do not overcook it.Add in your seasoning and salt at the same time and mix well.
Keep it aside.Now to make the oats, take a sauce pan, add in the oats and water and by using whisk keep stirring till it thickens.
Make sure it does not form a lump.
This will take you about 5 minutes.To plate, take a wide bowl, add in your oats mixture and drop you’re topping on top and serve.Serve the Savory Oatmeal Bowl with Sautéed Spinach and Corn Recipe as a morning breakfast or just as an evening snack along with Muskmelon (Kharbuj) Juice Recipe or a Qahwa | Arabic Coffee Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Savory_Oatmeal_Bowl_with_Sauted_Spinach_and_Corn_Recipe_.jpg, 8
Ingredients: salt,ginger,coriander (dhania) leaves,chicken thighs preferable bs,red chilli powder,cloves garlic,onion,cumin seeds (jeera),cinnamon stick (dalchini),wheat bread crumbs,turmeric powder,green chillies,sunflower oil

Marghi Na Farcha Recipe - Parsi Crispy Fried Chicken, 1/2 teaspoon Turmeric powder (Haldi),1/2 cup Whole Wheat Bread crumbs - for coating,300 grams Chicken thighs - preferable with bones,Salt - to taste,1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,4 Green Chillies,1 Onion - chopped,Sunflower Oil - required for deep frying,1-1/2 inch Ginger,1 tablespoon Coriander (Dhania) Leaves - chopped,6 cloves Garlic, 45, Parsi Recipes, To begin making the Marghi Na Farcha recipe, pound cloves and cinnamon into powder in a mortar pestle.Into a blender add onions, green chilies, ginger, garlic cloves, cumin seeds, fresh coriander leaves and make a paste by adding very little water.Wash chicken well.
Add red chili powder, turmeric powder, masala paste, cloves and cinnamon powder along with salt.
Mix well.
Leave the chicken pieces to marinate in the masala for 4 to 6 hours in the refrigerator.Heat oil in a deep bottom pan for frying.
Coat the marinated chicken pieces in bread crumbs.Add the pieces to hot oil and fry until golden brown on all sides and chicken in cooked well.Remove from oil, and drain it on kitchen towel.
Serve hot.Serve Marghi Na Farcha along with Tomato Garlic Chutney or Mint Chutney as party appetisers., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/jyothir/Marghi_na_Farcha__Parsi_Crispy_Fried_Chicken.jpg, 13