anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,ginger,chana dal (bengal gram dal),mustard seeds,rolled oats instant oats,asafoetida (hing),curry leaves,coriander (dhania) leaves,white urad dal (split),onion,potato (aloo),turmeric powder,green chillies,wheat brown bread wheat,sunflower oil

Masala Oats And Potato Sandwich Recipe, 1 teaspoon White Urad Dal (Split),3 Potatoes (Aloo) - coarsely mashed (about 200 grams),3 sprig Coriander (Dhania) Leaves - finely chopped,5 to 6 Curry leaves - finely chopped,12 Whole Wheat Brown Bread - whole wheat,Salt - taste,1 teaspoon Mustard seeds,2 Green Chillies - finely chopped,1 teaspoon Chana dal (Bengal Gram Dal),2 Tomatoes - sliced,1 Onion - sliced into rings,1 teaspoon Ginger - grated,1/4 teaspoon Asafoetida (hing),1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Sunflower Oil,80 grams Rolled Oats Or Instant Oats, 40, Continental, To begin making the Masala Oats & Potato Sandwich Recipe, heat the oil in a heavy bottomed pan; add mustard seeds, urad dal, channa dal and allow it to roast until lightly browned.Once browned, add in the ginger, curry leaves, green chillies and asafoetida.
At this stage add in the turmeric powder, salt and potatoes and oats.
Stir well until all the ingredients are well combined.Cover the pan, turn the heat to low and simmer for a few minutes.
Once done, turn off the heat.
The filling is ready.
Keep aside.To grill and assemble the sandwich, place a slice of bread on a flat surface, spoon a small amount of potato filling on top of the slice and spread it around.Place a couple or 1 large slice of the tomato and a few onion rings on top.
Optionally sprinkle some salt or pepper and cover with the other slice of bread.
Press the sandwich down with the palm of your handsPreheat a skillet or grill pan; you can now optionally apply butter on the top facing slice.Place the sandwich on the preheated skillet or grill pan such that the buttered side faces down.Now optionally apply butter on the top side.
Using a spatula, press the sandwich down so it grills evenly and the filling stays in.
Flip over and grill on the other side until crisp and lightly browned.Note: You can optionally use a sandwich maker and grill your spiced potato sandwich and serve it for breakfast or pack it for a school lunch boxServe the Masala Oats & Potato Sandwich along with a smoothie like Strawberry & Oats Smoothie to make a wholesome breakfast., https://www.archanaskitchen.com/images/archanaskitchen/World_Sandwiches_Burgers_Wraps/Fit_Foodie_Mumbai_masala_Oats_Aloo_POtato_Sandwich_Recipe-1.jpg, 16
Ingredients: tomato,basmati rice,salt,ginger,garam masala powder,coriander (dhania) leaves,bay leaves (tej patta),red chilli powder,cloves garlic,figaro pure olive oil,curd,cashew nuts ghee ed,onion,cinnamon stick (dalchini),cloves (laung),mint leaves (pudina),eggs,turmeric powder,green chillies,saffron strands strands milk

Spicy Egg Biryani Recipe with Figaro Olive Oil, 1/4 cup Cashew nuts - roasted in ghee until browned,1 teaspoon Red Chilli powder,1/4 cup Mint Leaves (Pudina) - chopped,1 tablespoon Figaro Pure Olive Oil,1/2 cup Curd (Dahi / Yogurt),1 Onion - sliced and caramelized,2 Tomatoes - pureed,2 inch Ginger,1 teaspoon Garam masala powder,Salt - to taste,2 Bay leaves (tej patta),3 Green Chillies - chopped,Coriander (Dhania) Leaves - Few sprigs chopped,1 teaspoon Turmeric powder (Haldi),3 Whole Eggs - hard boiled,2 Onions - thinly sliced,2 inch Cinnamon Stick (Dalchini),2 Cloves (Laung),Saffron strands - a few strands soaked in milk,1 1/2 cup Basmati rice,2 Onions - sliced and caramelized,6 cloves Garlic, 100, Indian, To begin making the Spicy Egg Biryani, wash and soak rice in 1 cup of water for about 20 minutes.Grind the ginger, garlic and green chillies in a pestle and mortar.Heat olive oil in the pressure cooker on medium heat, add the sliced onions and cook them till they caramelize.
This will take about 5-7 minutes.
Add the ginger garlic paste and add whole spices.
Saute until you can smell the delicious aromas.Add the pureed tomatoes, the turmeric powder, red chilli powder and garam masala powder, and mix well.When the masala is mixed properly, add the boiled eggs.
Next add the rice, saffron milk, yogurt, salt and mint.Add 3 cups water and cook for three whistles and turn off the heat.Once done, turn off the heat and allow the egg biryani to rest for a few minutes.Garnish with caramelized onions, coriander leaves and cashew nuts.
 Serve Spicy Egg Biryani along with Onion Raita and Mirchi Ka Salan for a delicious weekend meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/0-Archana/10-long-format-Spicy_Egg_Biryani_Recipe_Figaro_Olive_Oil_Video_Recipe-1.jpg, 20
Ingredients: coconut sugar,baking powder,wheat flour,cranberries,vanilla,lemon,brown sugar (demerara sugar),buttermilk,eggs flax eggs,corn flakes meuseli

Whole Wheat Lemon & Cranberry Muffins Recipe, 1/2 cup Cranberries,1 tablespoon Brown Sugar (Demerara Sugar),1 teaspoon Baking powder,1 tablespoon Cranberries,1-1/2 cups Whole Wheat Flour,1 teaspoon Vanilla Extract,3/4 cup Coconut Sugar,1 tablespoon Lemon zest,1/2 cup Buttermilk,2 Whole Eggs - or 2 flax eggs,1 tablespoon Corn flakes - or meuseli, 50, Continental, To begin making the Whole Wheat Lemon & Cranberry Muffins Recipe, preheat the oven to 180 C and also line the cupcake tray or grease and dust.In a large bowl, whisk together all the dry ingredients apart from the ones for the topping, i.e, whole wheat flour, sugar, dried cranberries, almonds and baking powder.In another bowl, lightly whisk together the eggs, melted butter, buttermilk and vanillaGently combine the wet ingredients in the dry taking care not to over mix the muffin batter.Pour the Whole Wheat Lemon & Cranberry Muffins batter into the lined cupcake tray and bake for about 16 minutes or done at 180 C.
You will know the muffin is done when you insert a pick in the center and it comes out clean.Once done, remove from the oven and allow it to cool a bit before you can serve.Serve the Whole Wheat Lemon & Cranberry Muffins, warm along with a glass of milk or orange juice for a tasty, healthy yet indulgent weekend breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Whole_Wheat_Lemon__Cranberry_Muffins.jpg, 10
Ingredients: wheat brown bread,jam,ghee,coconut

French Toast Jam Roll Ups Recipe, 6 Whole Wheat Brown Bread,Jam - of your choice,1 tablespoon Ghee,3 tablespoons Dessicated Coconut, 15, Continental, To begin making the French Toast Jam Roll Ups recipe, take bread slices and trim the sides.
Using a rolling pin, flatten the bread.Spread required quantity of jam on rolled bread slices and sprinkle some coconut on top.
Roll the slices from one end towards the other and seal the edge.
Repeat for remaining slices.Heat a pan and add a tablespoon ghee and arrange the rolled slices.
Toast it in medium flame until it turns golden on all sides.Remove from pan and arrange it in serving plate.
Sprinkle some sugar on top (optional).
Serve French Toast Jam Roll Ups for breakfast along with Apple and Pomegranate smoothie recipe for kids and serve it for tea time snacks with a hot cup of Adrak Chai for your tea time break., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/FRENCH_TOAST_JAM_ROLL_UPS_1600.jpg, 4
Ingredients: salt,sumac,paprika powder,virgin olive oil,za'atar,lemon,thyme leaves,potato (aloo),sesame seeds (til seeds)

Roasted Potatoes With Za'atar Recipe, 1 tablespoon Lemon juice,6 Potatoes (Aloo) - cut in cubes,3 tablespoons Za'atar,1 tablespoon Paprika powder - or to taste,1 tablespoon Dried Thyme Leaves,4 tablespoons Extra Virgin Olive Oil,2 tablespoon Sesame seeds (Til seeds),1 tablespoon Sea salt - or to taste,1 tablespoon Sumac, 45, Mediterranean, To begin making the Roasted Potatoes With Za'atar Recipe first make your spice mix by combining all the ingredients under “To make your own Za'atar” and grind them in a mixer or coffee grinder.Pre-heat oven to 200 degrees C.In a mixing bowl add potato cubes, prepared za'atar mix, paprika, lemon juice and olive oil.Toss well util all the potatoes are well coated with the spice mix and oil.Line a baking sheet with aluminium foil or parchment paper and transfer the potatoes onto the tray.
Spread them around and place the tray in the oven to bake for 40 to 50 minutes or until potatoes are golden and crispy.Take them out of the oven.
Serve Roasted Potatoes With Za'atar along with Tzatziki or a Peanut Chilli Dipping Sauce for a lip-smacking snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sapana_Behl/Roasted_Potatoes.jpg, 9
Ingredients: tomato,salt,rice,mustard seeds,pearl onion (sambar onion)or regular onion,ghee,sesame (gingelly) oil,cloves garlic,curry leaves,cardamom powder (elaichi),mint leaves (pudina),turmeric powder,sambar powder

One Pot Tomato Rice Recipe Using Preethi Electric Pressure Cooker - Thakkali Sadam, 1 sprig Curry leaves - roughly torn,1/2 teaspoon Turmeric powder (Haldi),4 Tomatoes - finely chopped,1 tablespoon Sambar Powder,1 teaspoon Sesame (Gingelly) Oil,Salt - to taste,4 cloves Garlic - finely chopped,1 teaspoon Mustard seeds,1/2 teaspoon Cardamom Powder (Elaichi),1 cup Rice,Mint Leaves (Pudina) - a small bunch,1 tablespoon Ghee,10 Pearl onions (Sambar Onions) - finely chopped or regular onions, 40, South Indian Recipes, To begin making the Thakkali Sadam Recipe - Spicy Tomato Rice, get all the ingredients ready.
Change the mode of the electric pressure cooker to the saute mode.Preheat oil in the saute pan of the electric pressure cooker; once heated, add the mustard seeds and allow it to crackle.Once it crackles, add the onions, garlic and curry leaves.
Sauté until the onions are tender and golden.Once the onions are done, add chopped tomatoes and sauté until the tomatoes are tender and water has evaporated and has formed a semi-thick paste.
Next add in the sambar powder, turmeric powder, cardamom powder, salt and mix everything well.Add mint leaves and sauté for a few more minutes.
Finally, add the washed rice along with 1-1/4 cups of water.
Cancel the saute mode, by going into keep warm.
Press menu and set the cooking mode to rice mode.
Turn the pressure nozzle to point to the pressure mode and allow the thakkali sadam to get cooked on its own.The timer in the electric pressure cooker will automatically go off and get into keep warm mode.
You can open once the pressure has released completely.
Finally add a tablespoon of ghee or sesame oil and stir it into the thakkali sadam and serve hot.Serve Thakkali Sadam Recipe along with Tomato Onion Cucumber Raita Recipe for a weekday lunch or dinner or even pack into your lunchbox for kids or office.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/One_Pot_Tomato_Rice_Recipe_in_Electric_Pressure_Cooker_-_Thakkali_Sadam-3.jpg, 13
Ingredients: tomato,salt,ginger,coconut large,red chilli powder,water,black peppercorns,cloves garlic,coriander (dhania) leaves,onion,cinnamon stick (dalchini),turmeric powder,cloves (laung),mutton goat meat,sunflower oil

Quick & Spicy Mutton Curry Recipe, 1/2 teaspoon Turmeric powder (Haldi),500 grams Mutton - goat meat with bone,Salt - to taste,1 inch Cinnamon Stick (Dalchini),5 cloves Garlic,1/2 teaspoon Salt - adjust,Salt - a pinch,1 inch Ginger,5 sprig Coriander (Dhania) Leaves,5 Cloves (Laung),2 cups Water - as required,2 Tomatoes - finely chopped,5 Fresh coconut - large chunks,1 Onion - roughly chopped,2 teaspoon Red Chilli powder - adjust,Sunflower Oil - as required,1 teaspoon Whole Black Peppercorns, 60, Indian, To begin making the Quick & Spicy Mutton Curry recipe, grind all the ingredients listed under masala to a fine paste.You may either marinate the meat with masala for an hour and then cook OR follow the steps below.
I personally like the marinated version as the meat catches on to the masala really well.Heat the pressure cooker with some oil (3 to 4 tablespoon) add in the chopped tomato and cook till it turns mushy.Next add in the meat and masala, cook till the raw smell disappears on medium simmer with constant stirring.
This should take about 4 to 5 minutes.Add in 1 to 2 cups of water, basis the consistency of gravy required.
Check for spice and salt levels, adjust as per requirement.
Turn down the flame and let the meat cook for about 3 whistles or until well done.Serve Quick & Easy Mutton Curry along with Whole Wheat Lachha Paratha and Tomato Onion Cucumber Raita for a weekend dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/FlavorFlameFusion/Spicy_Mutton_Curry.jpg, 15
Ingredients: green beans (french beans),mustard seeds,asafoetida (hing),red chilli powder,curry leaves,cumin seeds (jeera),coriander powder,potato (aloo),turmeric powder,sunflower oil

Aloo Beans Sabzi Recipe - Potato & Beans Stir Fry, 1/2 teaspoon Turmeric powder (Haldi),1/4 teaspoon Red Chilli powder - according to taste,Sunflower Oil - for cooking,1 teaspoon Cumin seeds (Jeera),3 Potatoes (Aloo) - boiled,1 teaspoon Coriander Powder (Dhania),1 teaspoon Mustard seeds,1 sprig Curry leaves,250 grams Green beans (French Beans) - chopped and steamed,1 pinch Asafoetida (hing), 40, Gujarati Recipes﻿, To begin making the Aloo Beans Sabzi Recipe, we will first cook the potatoes and beans separately.See video recipe of how to cook the potatoes in a pressure cooker and beans in a pressure cooker.Once the potatoes are cooked, allow it to cool and remove the skin and dice them into chunks.
Keep the steamed beans and potatoes aside while we proceed to make the masala for the sabzi.Heat a teaspoon of oil in a heavy bottomed pan; add the mustard seeds and cumin seeds and allow them to crackle.
Next add the chopped curry leaves, turmeric powder, asafoetida powder, coriander powder, red chilli powder to the oil.
Stir for a few seconds.
Finally add the cooked potatoes and steamed green beans into the sabzi masala, sprinkle salt and give it a stir.
Cover the pan, turn the heat to low and simmer the Aloo Beans Sabzi for about 3 to 4 minutes, so all the masalas get well coated with the sabzi.
Check the salt and spice levels, and adjust to suit your taste.Transfer the Aloo Beans Sabzi to a bowl and serve it along with Gujarati Dal and Phulka's for a wholesome weeknight dinner or even a weekend brunch with family., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Dry/Aloo_Beans_Sabzi_Curry_Porial_Recipe-2.jpg, 10
Ingredients: salt,green bell peppers,makki ka atta (yellow corn meal flour),wheat flour,water knead,cloves garlic,virgin olive oil,onion,cumin seeds (jeera),black pepper powder,chicken breasts

Oven Crisped Burritos with Shredded Chicken Recipe, 3 tablespoon Extra Virgin Olive Oil,Salt - to taste,1 teaspoon Cumin seeds (Jeera),Water - to knead,1 1/2 cup Makki Ka Atta (Yellow Corn Meal Flour),1 Onion - chopped,1 Green bell peppers,1/4 cup Whole Wheat Flour,4 cloves Garlic - chopped,1 teaspoon Black pepper powder,300 grams Chicken breasts - cut into small pieces, 55, Fusion, To begin making the Oven Crisped Burritos we will make the Homemade Whole Wheat Flour Tortillas, combine the flour, salt and olive oil together in a large mixing bowl.Gradually knead the dough adding a little water at a time until the dough comes together and becomes smooth and elastic.
Knead well for about 5 minutes, Rest the dough until you make the stuffing.Heat a skillet with oil, add chicken pieces and fry them till they turn light brown.
Add about 1/2 cup water and cook the chicken in the water covered for about 10 minutes until all the water evaporates and you are left crispy brown chicken.Take them out and start shredding into small pieces.
In the same skillet add some more oil and start sautéing onions, garlic, bell peppers and once it softens add the shredded chicken.You can add in your spice powders and check for salt and add accordingly.
The stuffing needs to be cooked for 5 more minutes and you can turn it off.Preheat the oven to 180 degree Celsius to 10 minutes and start to make the burrito pockets.Divide the dough into small portions and shape them into balls.
Flatten these balls with the palm of your hand.
Take a portion of the dough, toss it on the flour and roll out into thin circles to approximately 4 inches in diameter.As you roll them out, you can keep tossing the dough in dry flour while rolling; this will prevent it from getting sticky when rolling them out.Keep a bowl of glass next to you for sealing, spoon out the stuffing and place it in the center.
Dip some water and coat it over the sides of the circle.
Fold in from either side.
 And seal the securely.To close both ends, you need to dab some water again and fold it inside and press it carefully so that it seals.
Do the same for the other side as well.
Repeat the process for rest of the burritos.
Grease out a tray with olive oil and then place these burritos and bake them for about 15 minutes until they crisp up.Serve the Oven Crisped Burritos with salsa, Mexican Beans Salad Recipe and Corn & Soy Quesadillas to create a Mexican meal for your Sunday brunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Oven_Crisped_Burritos_with_Shredded_Chicken_Recipe_.jpg, 11
Ingredients: salt,wheat flour,cumin powder (jeera),coriander powder,green chilli,methi leaves (fenugreek leaves),ajwain (carom seeds),red chilli powder,curd,bajra flour ( pearl millet),sesame seeds (til seeds),sunflower oil

Bajri Methi Na Vada Recipe - Pearl Millet Flour Fritters, 1 cup Methi Leaves (Fenugreek Leaves) - finely chopped,1 Green Chilli - finely chopped,2 tablespoons Sunflower Oil - and more for deep frying,1 tablespoon Ajwain (Carom seeds),Salt - to taste,1/2 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1 cup Bajra Flour ( Pearl Millet),1 tablespoon Sesame seeds (Til seeds),1/4 cup Whole Wheat Flour,1 tablespoon Cumin powder (Jeera),1/4 cup Curd (Dahi / Yogurt), 50, Maharashtrian Recipes, To begin making the Bajri Methi Na Vada Recipe, combine both the bajra flour and the whole wheat flour along with the finely chopped fenugreek leaves, red chili powder, coriander powder, salt, green chilli and yogurt in a mixing bowl.Bring all the ingredients together by rubbing them between your fingers.
This will make them combine and it will begin to get lumpy.
Add a little water at a time to bring it together, and knead it into a stiff dough.
At this stage, be careful not to add too much water at one go, or the dough will have excess moisture.Set the dough aside in the same mixing bowl and cover it.
Let it rest for 15-20 minutes.In a small bowl combine the cumin seeds, sesame seeds and carom (ajwain) seeds.
Set aside till required.Preheat oil in a kadhai over a medium heat.
While the oil is getting warmed up, divide the prepared dough into small marble sized portions.Take each ball and roll it between your palms to make a smooth ball.
Then flatten each ball out with your fingers, into a small disc.
Ensure that the edges along the circumference are not cracked.Sprinkle a pinch of the seeds mixture over the vada and press them gently with your fingers, to embed them into the vada.Continue this till all the vadas are prepared, lining them up as you go, in preparation to deep fry them.When the oil is hot enough, add the vadas one by one into the hot oil.
Fry them in small batches, taking care not to overcrowd the kathai.Deep fry till golden and crisp on both the sides.
Then, using a slotted spoon, drain the excess oil and transfer them to a plate lined with an kitchen paper to absorb the excess oil.Serve the Bajri Methi Na Vada along with Pudina Chutney and a steaming cup of Masala Chai to bring an extra crunch to your chai time or chai party., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Hina_Gujral/Bajri_Methi_Na_Vada_Millet_Flour_Fritters.jpg, 12
Ingredients: salt,wheat flour,ginger,green chilli,ajwain (carom seeds),red chilli powder,ghee on parathas,bottle gourd (lauki),garam masala powder

Lauki Paratha Recipe - Bottle Gourd Flatbread, 1 Green Chilli - finely chopped,1 Bottle gourd (lauki) - peeled and grated,1 tablespoon Ghee - for smearing on parathas,Salt - to taste,1/2 teaspoon Garam masala powder,1 teaspoon Ajwain (Carom seeds),2 cups Whole Wheat Flour,2 teaspoon Ginger - grated,1/2 teaspoon Red Chilli powder, 50, North Indian Recipes, To begin making the Lauki Paratha Recipe, peel the outer layer of the lauki, grate and squeeze the excess water and keep aside.Heat a heavy bottomed pan, add the grated lauki and saute until the water completely evaporates from the lauki.
This will take around 10 to 15 minutes.Take a big bowl, add the whole wheat flour, evaporated grated lauki, green chilli, grated ginger, all the spice powders, season with salt and make a soft dough using the required amount of water.Divide the dough in equal portions and roll out each ball into a thick medium size paratha.Heat a skillet on medium heat, and place the rolled paratha on top and allow it to cook on one side.
After about 10 to 15 seconds, flip the paratha.Smear some ghee to cook the paratha on both the sides Cook until you see golden brown spots on both sides.Prepare the rest of the Parathas in a similar way and serve hot.
Serve Lauki Paratha along with Boondi Raita and Aam Ka Achaar for breakfast or for light dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Lauki_Paratha_Recipe_Bottle_Gourd_Flatbread.jpg, 9
Ingredients: salt,vegetable stock,stalks spring onion greens peanuts,mixed herbs (dried),cloves garlic,curd,coriander (dhania) leaves,classic mayonnaise (with eggs),vinegar,pepper,potato (aloo)

Herbed Potato Salad Recipe, 1 tablespoon Mixed Herbs (Dried),4 sprig Coriander (Dhania) Leaves - finely chopped,2 cups Curd (Dahi / Yogurt),2 cloves Garlic,1-1/2 cups Classic Mayonnaise (With Egg),2 kg Potatoes (Aloo) - peeled and cut to bite size,Salt and Pepper - to taste,1 tablespoon Vinegar,2 cups Vegetable stock,2 Stalks Spring Onion Greens - or Roasted Peanuts for garnish (optional),1/2 cup Fresh cream, 50, Continental, To begin making Herbed Potato Salad Recipe,eat a heavy bottomed pan on medium heat; pour in the vegetable broth, add in the garlic,salt and potatoes, and cook them until the potatoes become soft.
Once the potatoes soften, drain them and keep aside.
Spread them out on a paper lined tray, so that the excess water dries up and they don`t get sticky and mashed.In another bowl, mix in all the remianing ingredients, (except the peanuts and a few coriander leaves ) to make a the salad dressing.Once the potatoes are cooled down, stir in the salad dressing and garnish with coriander and spring onion greens or peanuts.
You can also add in some cayenne pepper to make it more spicy.Finally, refrigerate the herbed potato salad until chilled and serve.Serve Herbed Potato Salad Recipe with Roasted Tomato and Pumpkin Soup or Beetroot Gazpacho Soup Recipe for a light dinner., https://www.archanaskitchen.com/images/archanaskitchen/salad/herbed-potato-salad-recipe.jpg, 11
Ingredients: salt,curry leaves asafoetida,coconut,capsicum (green),carrot,mustard,sesame oil,green chillies,cumin seeds,white urad dal

 Carrot Capsicum Poriyal Recipe,  1 tsp sesame oil, 1/2 teaspoon mustard,4 carrots - cut, 1/2 teaspoon white urad dal, 2 tbsp coconut - grated, salt - as per taste, 1/2 teaspoon cumin seeds, 2 green chillies - chopped, 2 capsicum (green) - cut, 1 sprig curry leaves - 1/2 Tsp asafoetida, 30, South Indian Recipes, To make the Carrot Capsicum Poreal Recipe, first of all pour the carrot, salt and 2 tablespoons water in a pressure cooker.
Turn off the cooker and cook till 2 cities come.
Take out the pressure and keep it aside.
Now heat oil in a pan.
Add the mustard seeds, cumin seeds, urad dal and cook till the lentils turn brown.
After the lentils turn brown, add curry leaves, asafoetida, green chillies and cook for 30 seconds.
Now add capsicum, salt and cook until the capsicum becomes soft.
Take care not to burn capsicum.
Now add coconut, mix it and turn off the gas.
Remove and serve in a serving bowl.
Serve the Carrot Capsicum Poriyal Recipe with Chow Chow Sambar, Tomato Rasam and Rice for the day's dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Carrot_Capsicum_Poriyal_Video_recipe_Ayurvedic_Recipe_4_1_1600.jpg, 10