anandhuvasudev/southindiandish huggingface dataset:
Ingredients: turmeric powder,salt,ginger,coriander,red chilli powder,cloves garlic,onion,coriander powder,mango powder

Stuffed Onion Vegetable Recipe - Bharwa Pyaz Ki Sabzi Recipe,  1 tsp coriander powder,20 small onions, 1 tsp turmeric powder, 6 cloves garlic - finely chopped, 1 tsp red chili powder, 1 tsp mango powder, salt - as per taste, 1 inch ginger - finely chopped, 2 Sprig coriander - finely chopped, 25, North Indian Recipes, To make the Bharwa Onion Vegetable Recipe, first make two cuts on the top of the onion.
Take care not to cut it completely.
In a mixing bowl, add red chili powder, turmeric powder, mango powder, coriander powder, salt and mix.
Add a little water to it and make a paste.
With the help of your hand, fill this spice inside the onion.
Keep the remaining paste separately.
Now heat oil in a pan.
Add ginger, garlic and cook for 30 seconds.
After 30 seconds, add the filled onions, remaining paste and mix it.
Now take hot water in a bowl and put tamarind in it.
After 3 to 4 minutes, remove the tamarind and put the tamarind water in the onion.
Cover the pan and cook till the onion becomes soft.
Between the bitches After cooking, garnish with green coriander and serve.
Serve the Bharwa Onion Vegetable Recipe along with Punchmel Dal, Bundi Raita and Phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Curryandvanilla/Bharwa_Pyaaz_Ki_Sabzi_Recipe-1_1600.jpg, 9
Ingredients: salt,cumin powder (jeera),black salt,green moong sproutsgreen moong sprouts,potato (aloo),chaat masala powder,red chilli powder,mango,sugar,pani puris,black pepper powder,mint leaves (pudina)

Aam Panna Pani Puri Recipe, 1 teaspoon Cumin powder (Jeera),10 Mint Leaves (Pudina),Salt - to taste,1 Mango (Raw),Black Salt (Kala Namak) - to taste,1/2 teaspoon Black pepper powder,2 tablespoons Sugar,1/4 cup Green Moong Sprouts - 1/4 cup green moong sprouts,2 Potato (Aloo) - boiled,1/2 teaspoon Red Chilli powder,1 teaspoon Chaat Masala Powder,18 Pani Puris, 35, North Indian Recipes, To begin making the Aam Panna Pani Puri Recipe, we will first make the Aam Panna Pani.
In a pressure cooker, peel the raw mango and add the whole raw mango along with 1/2 cup of water and pressure cook for 4 whistles.
It has to be cooked until they become soft and tender.
Turn off the flame.
Allow the pressure to release naturally.
 Open the lid, drain the water, transfer the mangoes into a bowl and allow the mangoes to cool .
Extract the pulp from the cooked raw mango and discard the seed.
You will be left with the cooked raw mango pulp.
In the bowl with the cooked raw mango pulp, add in the mint leaves, cumin powder, black salt , black pepper powder and sugar.
Transfer this mixture into a mixer jar and grind into a smooth puree.Transfer the aam panna into a serving bowl, add 1 cup of water and mix well.
Check the taste and spices and adjust accordingly.
Chill the Aam Panna Pani in the refrigerator.For the Pani Puri filling, in a mixing bowl, mash the potatoes, add the green moong sprouts and the dry masalas- chaat masala, cumin powder and red chilli powder.
Mix well.
 Check the taste of the aloo masala and adjust salt or seasoning if required.Serve Aam Panna Pani Puri Recipe, by slightly cracking the puris on the top to make an opening, stuff the potato-sprouts filling, fill it with the Aam Panna Pani.
Serve Aam Panna Pani Puri Recipe as an appetizer along with a fun party meal of Rawal Pindi Style Chole Recipe, Bhatura , Mumbai Style Tawa Pulao Recipe with Moong Sprouts and finish of with a dessert of Double Ka Meetha Recipe With Mixed Nuts Rabri., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Aam_Panna_Pani_Puri_Recipe_.jpg, 12
Ingredients: tomato,green chillies,green beans (french beans),salt,del monte corn kernels,mustard seeds,coriander (dhania) leaves,green peas (matar),water,virgin olive oil,curry leaves,carrot,white urad dal (split),cumin seeds (jeera),coriander powder,chana dal (bengal gram dal),quinoa,garam masala powder

Quinoa Vegetable Upma Recipe, 1 teaspoon White Urad Dal (Split),1/4 cup Carrot (Gajjar) - finely chopped,1/2 teaspoon Coriander Powder (Dhania),1 Tomato - finely chopped,Coriander (Dhania) Leaves - few,1 teaspoon Mustard seeds,1/2 teaspoon Garam masala powder,2 Green Chillies - finely chopped,2 tablespoons Extra Virgin Olive Oil,1 teaspoon Chana dal (Bengal Gram Dal),1 Shallot - finely chopped,Salt - as needed,1 cup Quinoa,Green beans (French Beans) - finely chopped,1/4 Green peas (Matar),1/4 Del Monte Whole Corn Kernels,2 cups Water,6 Curry leaves,1/2 teaspoon Cumin seeds (Jeera), 50, Fusion, To begin making Quinoa Vegetable Khichdi, first heat a heavy bottomed pan on medium flame, add the olive oil and mustard seeds and allow them to splutter.
Next add the cumin seeds, urad dal, channa dal, curry leaves and green chili.
Saute it all for a few seconds.Add the chopped shallots and sprinkle a little salt.
Saute gently until they turn translucent.
Next, add the vegetables - beans, carrots, corn, peas and cook on a medium flame until they are half cooked.Next, add the chopped tomatoes, mix well and saute sauté for a couple of minutes.
Follow this by adding coriander powder, garam masala, quinoa and sauté once again for a couple of minutes, until the masalas cook through.Add 2 cups of water and adjust salt according to your taste.Increase the heat to medium and bring the water to a boil.
Then, reduce the heat and cover the pan, allowing the quinoa to cooked completely.
It will absorb all the water completely.Take the pan off the heat, garnish the Quinoa Vegetable Upma with fresh chopped coriander leaves and serve.Quinoa Vegetable Upma can be served with Lehsuni Pudina Chutney Recipe and Apple, Kiwi, Pineapple Juice Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Divya_Shivaraman_/Quinoa_Vegetable_Kichadi.jpg, 18
Ingredients: baking powder,wheat flour,apricots,sour,butter cold,baking soda,sugar,vanilla,dark chocolate,brown sugar (demerara sugar),eggs,cocoa powder,pecans,coffee decoction,butter,cinnamon powder (dalchini)

Whole Wheat Espresso Chocolate Streusel Cake Recipe, 1 cup Apricots - finely chopped,1-3/4 cup Whole Wheat Flour,1/2 cup Butter (unsalted) - cold and cut in a small chunks,1 cup Brown Sugar (Demerara Sugar),1/4 cup Coffee Decoction,1 teaspoon Cinnamon Powder (Dalchini),3/4 cup Pecans - chopped coarsely,225 grams Dark chocolate - coarsely chopped,1-1/2 teaspoon Baking powder,3/4 teaspoon Baking soda,1/4 cup Cocoa Powder,3/4 cup Sour cream,3/4 cup Brown Sugar (Demerara Sugar),125 grams Butter (unsalted) - at room temperature,4 tablespoon Sugar,2 Whole Eggs,2 teaspoon Vanilla Extract,3/4 cup Whole Wheat Flour, 85, Continental, To begin making the Whole Wheat Espresso Chocolate Streusel Cake Recipe, first get all the ingredients ready for all the steps.To make the Streusel topping, combine all the ingredients in a bowl.
Using your fingers make a coarse crumble of the mixture.
Refrigerate the crumble until we are ready to use it.To make the center layer of the Streusel, combine the sugar and nuts in a bowl and keep it aside.The next step is the make the cake.
Preheat the oven at 180 C.
Grease and line 9-inch round cake pan.In a double boiler, melt the chocolate.
Once the chocolate melts, add the espresso to the melted chocolate and stir well to combine until it looks creamy and smooth.
Keep the melted chocolate sauce aside.Sift in a bowl, flour, baking powder, baking soda and cocoa powder and keep aside.Beat together sugar, butter and sour cream using a hand mixer until just creamy.
Do not over beat it.
Add one egg and continue to beat until the eggs are fluffy.
Gradually beat in the vanilla essence and espresso chocolate mixture.
Finally gradually fold in the flour mixture and beat until the cake mixture is just about combined.
Don't overbeat at this stage.Pour 1/2 of the cake batter in into the cake pan.
Spread the nuts and sugar over this layer and finally top it with the remaining cake batter.
Finally sprinkle the refrigerated streusel topping evenly on the top and press it slightly.Place the cake in the preheated oven and bake for about 55 to 60 minutes, until a tester inserted in the center comes out clean.
Note: After 30 minutes, if you find the top over browning, just cover with aluminium foil to avoid burning.Once done, remove from the oven and allow the cake to cool.
Once cooled, the Whole Wheat Espresso Chocolate Cake is ready to be served., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Farrukh_Aziz_Ansari/Whole_Wheat_Espresso_Chocolate_cake_with_Apricot_Cinnamon_Streusel.jpg, 16
Ingredients: salt,basella (malabar spinach),corn flour,enos fruit salt baking powder,red chilli powder,water,gram flour (besan),tomato ketchup,cumin seeds (jeera),red chilli powder the batter,turmeric powder,sunflower oil

Basella Fritters Recipe - Malabar Spinach Fritters, 1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1/2 teaspoon Enos fruit salt - or baking powder,1 teaspoon Red Chilli powder,1/2 cup Gram flour (besan),1/2 cup Corn flour,200 grams Basella (Malabar Spinach),1/4 cup Water,Tomato Ketchup,1/2 teaspoon Red Chilli powder - for the batter,1/2 teaspoon Cumin seeds (Jeera),Sunflower Oil - for frying, 25, Malabar, To begin making the Basella Fritters Recipe (Malabar Spinach Fritters), firstly pick only thin steam spinach leaves.
Wash the leaves thoroughly and pat dry with a kitchen towel.
Place the leaves in a bowl and sprinkle some red chilli powder, turmeric powder and salt.
Take a mixing glass and add all the ingredients needed to make the fritters - Gram flour, Corn flour, Cumin seeds, Enos Salt or Baking Powder, Red Chilli powder and then add a little water to make semi thick consistency with no lumps in the batter.
In a frying pan, add some oil and place the heat on medium to low flame.
Dip each leaf in batter and drop it in the oil and fry until golden brown.
Drain the oil from the fritters and place it on a kitchen paper towel.
Serve Basella Fritters Recipe (Malabar Spinach Fritters) with Peanut Chilli Dipping Sauce and a hot cup of Adrak Chai on a cold winter evening.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Basella_Blossom_Fritters.jpg, 12
Ingredients: red chilli flakes,figs,lemon,lemon,brown sugar (demerara sugar)

Fig Honey & Paprika Preserve Recipe, 1 teaspoon Lemon zest,2 teaspoon Red Chilli flakes,1/4 cup Brown Sugar (Demerara Sugar),500 grams Fresh Figs,1/2 cup Honey,1/4 cup Lemon juice, 40, Malabar, To begin making the Fig Honey & Paprika Preserve Recipe, wash and chop the figs and let them dryAdd honey and figs in a heavy bottomed saucepan and cook on high heat for about 5 minutes till the figs begin to caramelise a bit.To this stage, add the sugar and the remaining ingredients, turn the heat to low and allow it to cook until the figs turn soft.To check whether its done dip a chilled spoon into the boiling jam mixture and hold it above the pan, if the jam falls down together like a sheet rather than falling in drops then you know that the fig preserve is ready.
If it is not, then simmer for some more time until you get that consistency.Once done, allow the Fig Honey & Paprika Preserve to cool completely.
Store the Fig Honey & Paprika Preserve at room temperature in a clean container and use within a month.You can serve the Fig Honey & Paprika Preserve as a spread over cookies, over toasted bread or even over a custard bowl., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Fig_Honey__Paprika_Preserve.jpg, 5
Ingredients: salt,coriander (dhania) leaves,water (preferably),aam papad (sun dried mango),sugar,mint leaves (pudina),green chillies

Himachali Dry Raw Mango Chutney Recipe, 1 cup Aam Papad (Sun Dried Mango) - pieces,1 cup Mint Leaves (Pudina) - washed and chopped,1/2 tablespoon Sugar,Salt - to taste,1/2 cup Coriander (Dhania) Leaves - washed and chopped,2 Green Chillies - chopped,Hot water - as required (preferably 2 cups), 20, Himachal, To begin making the Himachali Dry Mango Chutney recipe, soak dry raw mango pieces in hot water for 10 to 15 minutes so that they become soft and tender.
Strain the mango pieces and keep the water aside.
In a mixer- jar, combine the raw mango pieces, mint leaves, coriander leaves, green chillies, sugar, salt and some water which we kept aside and blend them to a fine paste.
Add some water if required.
Adjust the salt and sugar according to your taste and dry mango chutney is ready to serve.Serve Himachali Dry Mango Chutney recipe with Himachali Chana Madra and Steamed rice for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Himachali_Dry_Mango_Chutney_1600.jpg, 7
Ingredients: salt,wheat (dalia godumai rava),ginger,cumin powder (jeera),chana dal (bengal gram dal),rice,green chilli,coriander (dhania) leaves,asafoetida (hing),jowar seeds,red chilli powder,cloves garlic,onion,lemon,curry leaves,bajra (seeds),turmeric powder,masoor dal,garam masala powder,sunflower oil

Lentils and Mixed Grains Khichda Recipe, 2-3 Green Chilli,1/4 cup Coriander (Dhania) Leaves,1 teaspoon Turmeric powder (Haldi),1/4 cup Chana dal (Bengal Gram Dal),4 cloves Garlic - crushed,1 teaspoon Cumin powder (Jeera),Sunflower Oil - for cooking,1/4 cup Masoor Dal (Whole),3 Onions - finely chopped,1 tablespoon Lemon juice,Salt - to taste,2 inch Ginger - crushed,1/4 cup Jowar Seeds - soaked for 3 hours,1/2 cup Rice,1/4 cups Broken Wheat (Dalia/ Godumai Rava) - soaked for 3 hours,2 sprigs Curry leaves,1/2 teaspoon Asafoetida (hing),1/4 cup Bajra (seeds) - soaked for 3 hours,2 teaspoons Red Chilli powder,3 teaspoons Garam masala powder, 60, Rajasthani, To prepare the Lentils and Mixed Grains Kichada Recipe, first get all the ingredients handy.Drain water from the soaked wheat and bajra and grind them in a mixer grinder to make a coarse paste.Pour water (5 cups) in a deep kadai just enough to cook the coarse grain mixture.Add 1 cup of rice and chana dal to the boiling mixture.After 10 minutes when the rice is half done, add in masur dal, turmeric powder, salt and mix well.
Allow it to cook further for about 10 minutes on a medium flame.Take another deep frying pan to heat oil.
Once the oil is hot, fry in onions till golden brown.Add in green chillies, ginger garlic paste and jeera powder and mix it well.Simmer the flame to toss in red chilli powder, garam masala powder, curry leaves and hing powder.
Saute for half a minute.Slowly add cooked cereals to it and mix until the masala blends in it evenly.Garnish the Lentils and Mixed Grains Kichada Recipe with a generous pinch of finely chopped coriander, a few rings of onion and lemon for the dish to look as yummy as it tastes., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Rameshwari_Bansod/Mix_Khichada1.jpg, 20
Ingredients: tomato,cloves garlic,curry leaves,onion,green chillies,chana dal (bengal gram dal),sunflower oil,salt,cardamom (elaichi) podsseeds,dry red chillies,coconut,coriander (dhania) leaves,red chilli powder,cashew nuts,sunflower oil the pakodas,bay leaf (tej patta),fennel seeds (saunf),gram dal (pottukadalai),cinnamon stick (dalchini),poppy seeds,coriander powder

Chettinad Pakora Curry Recipe, 1 Tomato - finely chopped,1 teaspoon Red Chilli powder,1 Onion - finely chopped,1/2 cup Chana dal (Bengal Gram Dal) - soaked for 20 minutes,Salt - to taste,2 Cardamom (Elaichi) Pods/Seeds,2 teaspoons Coriander (Dhania) Leaves - finely chopped for garnish,5 Cashew nuts,2 tablespoons Roasted Gram Dal (Pottukadalai),1 teaspoon Poppy seeds,1 tablespoon Sunflower Oil,2 teaspoons Coriander Powder (Dhania),7 cloves Garlic - finely chopped,Sunflower Oil - for frying the pakodas,1 Cinnamon Stick (Dalchini),1 teaspoon Fennel seeds (Saunf),2 Dry Red Chillies,1 Green Chillies - finely chopped,1 Bay leaf (tej patta),1 sprig Curry leaves,2 tablespoons Fresh coconut, 50, Chettinad, To begin making Chettinad Pakoda Curry Recipe, we first prepare making the batter for the pakodas.Soak the channa dal along with red chillies for 20 minutes and then grind it with fennel seeds, salt using a mixer grinder to a coarse paste with very little water.Now, heat oil in a pan, and drop a spoon full of the pakoda mix into the oil and fry until golden brown in medium heat.Remove it on a kitchen towel and keep aside.Like wise, prepare the next batch of the pakodas with the remaining batter and keep aside.Now, grind the ingredients mentioned in the 'to grind' table to a smooth paste using a mixer grinder and keep aside.To prepare the gravy, heat oil in a pan, add the bay leaf, cinnamon stick, cardamom and let it release its aroma into the oil.Add the fennel seeds, curry leaves and let it splutter.Add the garlic and fry until golden brown.Add the finely chopped onions and saute until transparent.Add the tomatoes, green chillies, a pinch of saute and saute until the tomatoes are mushy.Add the coriander and red chilli powder and saute for a minute.Now, add the ground paste, 1.5 cups of water, salt and simmer until the masala paste is cooked well and the gravy comes together.Add in the prepared pakodas and simmer for another 5 minutes.The gravy will eventually be watery, but the pakodas will soak up the water and thicken the gravy.Switch off the flame and garnish with coriander leaves.Serve the Chettinad Pakoda Curry Recipe along with Tawa Parathas or Roti's, Steamed Rice, Poondu Rasam and Papad., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Chettinad_Pakoda_Curry_Recipe.jpg, 21
Ingredients: cumin powder (jeera),sesame seeds (til seeds) dry,ginger,green chilli,ghee,coriander (dhania) leaves,lemon,baby potatoes,black pepper powder,salt you can the normal salt too,garam masala powder

Dhania Wale Aloo Recipe - Coriander Potato Dry, 1/2 teaspoon Cumin powder (Jeera),500 grams Baby Potatoes,2 teaspoons Sesame seeds (Til seeds) - dry roasted,1 Green Chilli,1 cup Coriander (Dhania) Leaves - roughly chopped,1/2 teaspoon Black pepper powder,1 inch Ginger,1/2 teaspoon Garam masala powder - optional,2 teaspoons Lemon juice,1 tablespoon Ghee - or clarified butter,Rock Salt - you can use the normal salt too, 40, Indian, To begin making the Dhania Wale Aloo Recipe, wash and boil the baby potatoes in a pressure cooker to two whistles (until they are cooked yet firm), peel and keep aside.Also, dry roast sesame seeds in a pan in low heat to golden brown colour and keep aside.Next, add all the ingredients mentioned in the 'Dhania Chutney' including coriander leaves, green chillies, ginger and grind it to a smooth paste with little water using a hand blender or mixer and keep aside.Heat ghee in a heavy bottomed pan on low flame, add the cumin seeds powder, pepper, garam masala and sendha namak or rock salt.Add the boiled baby potatoes and sauté until they are mildly roasted in low heat.
This will take around 10 minutes.Now, add the dhania chutney that we prepared earlier to the potatoes and give it a good toss.Let the potatoes simmer for 10 minutes, occasionally stir in-between, until the potatoes are well coated by the masala paste.Switch off the flame, add the lemon juice and give it a good toss.Garnish with toasted sesame seeds and serve hot.
Serve Dhania Wale Aloo along with Phulkas and Palak Raita for a weekday lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Dhania_Wale_Aloo_Recipe.jpg, 11
Ingredients: salt,ginger,green chilli,mustard seeds,coconut,curry leaves,white urad dal (split),onion,banana,sunflower oil

Case Podimas Recipe (South Indian Style Blindine Mash), 1 Green Chilli - finely chopped,Salt - to taste,4 Raw Banana - par boiled and grated thick,1/2 teaspoon White Urad Dal (Split),1 teaspoon Mustard seeds,1/2 cup Fresh coconut - grated,1 Onion - finely chopped,1 teaspoon Ginger - grated,1 tablespoon Sunflower Oil,1 sprig Curry leaves, 20, Tamil Nadu, To begin making Vazhakkai Podimas Recipe, pressure cook the plantains along with the skin with 1/2 cup water using a pressure cooker for 2 whistles.Once the plantains are cooked, peel its skin, grate is and keep aside.Heat oil in a pan on medium flame, add the mustard seeds, urad dal and let it crackle.Add the curry leaves and let it splutter.Add the onions, green chillies and ginger and saute until the onions turns translucent.Add the grated plantains, season with salt and saute over medium heat for 5 minutes.Once its done, add the grated coconut, give it a good stir and switch off the flame.Serve the Vazhakkai Podimas Recipe along with Steamed Rice and Mixed Vegetable Sambar Recipe for the weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Vazhakkai_Podimas_Recipe_South_Indian_Style_Plantain_Mash.jpg, 10
Ingredients: gram spaghetti pasta,salt,ginger,green chilli,potato (aloo),virgin olive oil,bread cubes (croutons) seasd garlic dried rosemary,coriander (dhania) leaves,pepper,lemon drops

Baked Potato-Spaghetti Rolls Recipe, 2 inch Ginger,4 Green Chilli - (adjust),2 teaspoon Extra Virgin Olive Oil,3/4 cup Fried Bread Cubes (Croutons) - seasoned with chopped garlic & dried rosemary,10 sprigs Coriander (Dhania) Leaves,Salt and Pepper - to taste,1 Potato (Aloo),50 gram Spaghetti Pasta,Lemon juice - few drops, 70, Fusion, To prepare Baked Potato-Spaghetti Rolls Recipe, cook spaghetti in a pan of water as per the instructions mentioned on the spaghetti packet, drain and cool it when done.Peel and cut potato into small pieces and boil in a pressure cooker for about 3 whistles and mash it.Powder the croutons in a mixer.
and keep it aside.
Coarsely bend in coriander leaves, ginger, green chili in the mixer and keep it aside.Chop the cooled spaghetti into small pieces and keep it aside.
Add potato, spaghetti, croutons, coriander leaves mix, salt into a single pot.Add few drops of lemon.Mix and mash everything together.
Take a small portion and make them into oval shaped balls.Do the same for the rest of the mixture.
Place them on a tray, covered with a cling film.
Keep them in a refrigerator for a minimum of 20 minutes.Preheat Oven for 5 minutes at 180 degrees Celsius.Take an Oven tray and brush oil.
Covering with aluminum foil is optional.Take the potato-spaghetti rolls and place them in the tray.
Brush oil.
One side is enough.Place the tray inside the oven and bake for 30, and keep checking at every 15 minutes.Brush oil if necessary but this is optional.Flip the pieces once the bottom side is cooked.
Generally, the bottom side gets cooked faster and it again depends on your oven.Potato Spaghetti Rolls Recipe is ready to be served hot with Dhaniya Pudina chutney recipe or Roasted Tomato Sauce Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Neeru_Srikanth/Baked_Potato_Spaghetti_Rolls_recipe.jpg, 10
Ingredients: coriander (dhania) leaves,turmeric powder,salt,asafoetida,red chilli powder,green onion,onion,oil,green chillies,cumin seeds,gram flour

Rajasthani Ghasela recipe - Besan Ka Pitta (Recipe in Hindi),  green coriander - little, 1 teaspoon cumin seeds, 1 teaspoon red chilli powder, 1 onion - finely chopped, 1-1 / 2 cup gram flour, 2 green chillies - finely chopped, 1 teaspoon turmeric powder, green onions - little, 1/2 teaspoon asafoetida, salt - as per taste,Oil - As per use, 30, Rajasthani, To make Rajasthani ghasela, first heat oil in a pan.
Add cumin and asafoetida to it.
After 10 seconds, add green chilies and onions.
Let the onion cook till it becomes soft.
Meanwhile, add gram flour and water in a bowl.
Mix well and then add red chili powder, turmeric powder and salt.
Mix them all and add chopped green onions.
Put this mixture in the pan and keep stirring.
Stir it for 20 minutes until the gram flour is cooked well.
After cooking, garnish with green coriander and serve hot.
Serve Rajasthani Ghasela with Garlic Dal, Bundi Raita and Phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Rajasthani_Ghasela_Recipe_Besan_Ka_Pitta.jpg, 11