anandhuvasudev/southindiandish huggingface dataset:
Ingredients: black salt,lemon juice squeezed,jaggery,water,curry leaves,cumin seeds (jeera),mint leaves (pudina)

Lemon Pudina Curry Leaf Shikanji Recipe, 1/3 cup Mint Leaves (Pudina),2 Lemons - juice freshly squeezed,Black Salt (Kala Namak) - to taste,1/3 cup Curry leaves,1 tablespoon Jaggery,1 teaspoon Cumin seeds (Jeera) - roasted,3 cups Water, 10, Indian, To begin making the Lemon Pudina Curry Leaf Shikanji Recipe in a mixer jar combine the curry leaves, mint leaves, freshly squeezed lemon juice, cumin seeds, jaggery and black salt to taste.
Pulse this in the mixer grinder.
Next add water to this and pulse it once gain.
Serve the Lemon Pudina Curry Leaf Shikanji Recipe chilled over some ice in the glasses as a party drink.Serve Lemon Pudina Curry Leaf Shikanji as a welcome drink to your party and lay out a party meal of Crispy Baby Corn Cheese Lollipops, Smoked Dal Makhani Dhaba Style, Butter Garlic Naan and Shahi Tukda Gajar Halwa Shots With Rabri Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Lemon_Pudina_Curry_Leaf_Shikanji_Recipe_1600.jpg, 7
Ingredients: salt,ginger,mustard oil,asafoetida (hing),fennel seeds (saunf),red chilli powder,mutton,turnips,turmeric powder

Kashmiri Style Mutton Gogji Syun Recipe - Mutton & Turnip, 2 Turnips - cut into small cubes,300 grams Mutton - with bone,1 inch Ginger - chopped,Salt - to taste,Mustard oil - ,1 teaspoon Red Chilli powder,1 teaspoon Fennel seeds (Saunf),1 teaspoon Turmeric powder (Haldi),1 pinch Asafoetida (hing), 65, Kashmiri, To begin making the Kashmiri Mutton Gogji Syun Recipe, we heat a pressure cooker with oil and add hing and mutton pieces and saute them for 10 to 12 minutes.Add salt to taste, a cup of water, turmeric powder, chilli powder and fennel seeds.
Bring it to a boil.Simmer for 5 more minutes and pressure cook the mutton for about 4 whistle.
Once done allow the pressure to release naturally and remove the lid.Add turnips and cook under pressure for 2 more whistle and switch off the heat.
All the pressure to release naturally and serve hot.Serve the Kashmiri Mutton Gogji Syun Recipe along with Methi Lachha Paratha and jeera pulao by the side to complete the meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/10-oct/Kashmiri_Mutton_Gogji_Syun_Recipe-9435.jpg, 9
Ingredients: spring onion greens,cloves garlic,carrot,onion,sunflower oil,salt,britannia cheese garlic,green chilli,soy sauce,hakka noodles,green beans,peanuts (moongphali),britannia cheese block,mint leaves (pudina),water,sweet chutney (date tamarind),sugar,ginger,green bell pepper (capsicum),red chilli sauce,cabbage (patta gobi muttaikose)

Cheesy Chinese Bhel Recipe, Spring Onion Greens - a few,1 Carrot (Gajjar) - thinly sliced,2 cloves Garlic,150 grams Hakka Noodles,1 tablespoon Britannia Cheese Spread - Roasted Garlic,2 inch Ginger - finely chopped,1 tablespoon Roasted Peanuts (Moongphali),1 tablespoon Red Chilli sauce,1 Onion - thinly sliced,1 Green Chilli,2 tablespoons Red Chilli sauce,1 tablespoon Soy sauce,Salt - to taste,1 cup Green beans - thinly sliced,1 Green Bell Pepper (Capsicum) - thinly sliced,1/4 cup Britannia Cheese Block - grated,1 cup Mint Leaves (Pudina),4 cloves Garlic - finely chopped,1 tablespoon Sunflower Oil,1 teaspoon Sugar,1 cup Cabbage (Patta Gobi/ Muttaikose) - thinly sliced,1 inch Ginger,2 tablespoons Sweet Chutney (Date & Tamarind),1/4 cup Water, 25, Indo Chinese, To begin making the Cheesy Chinese Bhel Recipe, we will first make the crispy noodles.Into hot boiling water, add the hakka noodles and salt to taste.
Boil the noodles until the noodles soften but is not fully cooked.
Once the noodles are half cooked, drain the water and wash it under cold water to prevent more cooking.Now we will deep fry the noodles.
Into preheated oil, add the half cooked noodles and deep fry until golden brown and crisp.
Keep aside.
To make the Cheesy Pudina Chutney, into a blender add the pudina, garlic, green chillies, ginger, roasted peanuts, sugar, salt to taste, Britannia Roasted Garlic Cheese Spreadz and water.
Blend them all to make a smooth chutney.
Keep aside.To Make the Roasted VegetablesInto a preheated kadai add oil, garlic, ginger, onions and saute for a few seconds.
Add the capsicum, carrot, beans and cabbage, sprinkle some salt.
Stir fry on high heat for 2 to 3 minutes until the veggies are power cooked.They should have a crunch and yet feel cooked.
Finally stir in the soy sauce & the chilli sauce and stir.
Turn off the heat.
Keep aside.
The final step is to toss to make the chinese bhel.Into a large mixing bowl, add the noodles, the veggies, the cheesy pudina sauce and the sweet and spicy sauce.
Toss together until combined.
Add the grated Britannia cheese and some fresh spring onions and give it a mix.
Transfer the Cheesy Chinese bhel to small serving bowl and serve immediately.
 Serve Cheesy Chinese Bhel Recipe with a thirst quencher like Kiwi Raw Mango Mint Masala Sherbet in the evenings., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Cheesy_Chinese_Bhel_Recipe_Video_Britannia_Cheesy_Kitchen_9_1600.jpg, 21
Ingredients: salt,wheat flour,coriander (dhania) leaves,spinach leaves (palak),ajwain (carom seeds),cloves garlic,water,ghee,oil grease the pan,green chillies,sunflower oil

Whole Wheat Spinach Paratha Recipe, 2 cup Whole Wheat Flour,2 Green Chillies,1/2 tablespoon Sunflower Oil,4 cloves Garlic,Water - for kneading,Ghee - or oil to grease the pan,Salt - to taste,1 teaspoon Ajwain (Carom seeds),1 cup Spinach Leaves (Palak) - chopped,Coriander (Dhania) Leaves - a handful, 40, Indian, To begin making the Whole Wheat Spinach Paratha, blend spinach, coriander, garlic and chilies in a mixer grinder to make a paste.Add this paste to the wheat flour.
Add salt to taste, ajwain and oil to the mixture and knead together to make to a smooth dough.
Add water if required.Divide the dough into equal lemon size portions.
Take one portion and dust in dry flour.
Flatten the ball with your fingers and roll the rough into a 5 to 6 inch diameter circle.
Heat the non-stick tawa and place the rolled spinach paratha on the tawa.
Cook till small blisters appear on the surface.
Flip and cook the roti on the on the other side as well.Flip a couple of times to get the parathas browned and cooked well on both sides.
Smear ghee on top and transfer into a plate and serve.
Serve Wheat Flour Spinach Paratha with Raw Mango raita orAvocado raita or any raita of your choice., https://www.archanaskitchen.com/images/archanaskitchen/8-Collections/Whole_Wheat_Spinach_Paratha_Recipe_1600.jpg, 11
Ingredients: salt,corn kernels,coconut oil cold pressed,raisins,soy milk coconut milk almond milk,apple,maple syrup,cocoa powder,peanut butter smooth,walnuts

Healthy Snack Bowl Recipe, Salt - as required,2 tablespoons Peanut Butter - smooth one,1 to 2 tablespoons Maple syrup - or honey,1/2 Apple - chopped into cubes,1/4 cup Corn Kernels,1 tablespoon Coconut Oil - cold pressed,2 tablespoons Raisins,8 Walnuts,2 to 3 teaspoons Cocoa Powder,1/4 cup Soy milk - coconut milk or almond milk, 25, Indian, To begin making the Healthy Snack Bowl recipe, In a sauce pan add 1 tablespoon coconut oil and turn the heat on medium after a 30 to 40 seconds drop 2 to 3 corn kernels and wait for the pop.Once they pop scoop them out and add all the kernels and stir quickly and cover the lid allowing a gap for the steam to escape of they will be burnt.
Give the sauce pan a shake every few seconds to allow even heat.
Let all the pop corn pop, once the popping slows down and stops turn of the heat and remove the lid, sprinkle a tiny amount of salt and give it all a shake.In a saucepan combine peanut butter, cocoa powder, milk and maple syrup and stir it on low heat until its saucy and smooth.
Turn it off once it starts to bubble.Now place the popcorn in a bowl, add the sultanas, walnuts and apples, drizzle the sauce over and serve.You can even add pretzels, other nuts and dried fruit that you like into the bowl.Make sure not to add too much salt in this recipe since peanut butter will have some saltiness to it.Serve Healthy Snack Bowl during a movie night or pack it in your snack box along with other healthy snacks., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Healthy_snack_bowl.jpg, 10
Ingredients: cashew nuts,salt,thonnai (dried leaves),ginger,sabudana (tapioca pearls),mustard seeds,ghee,asafoetida (hing),idli rice,curry leaves,white urad dal (split),gingelly oil,methi seeds (fenugreek seeds),cumin seeds (jeera),black pepper powder,chana dal (bengal gram dal),white urad dal

Thonnai Idli Recipe (Dried Leaves Idli), 1/2 teaspoon Mustard seeds,4 teaspoons Ghee,4 teaspoons Gingelly oil,Salt - to taste,1/2 cup Thonnai (dried leaves),1/4 teaspoon White Urad Dal (Split),Cashew nuts - Few,1 cup White Urad Dal (Whole),1 tablespoon Cumin seeds (Jeera),1/2 tablespoon Black pepper powder,1 tablespoons Sabudana (Tapioca Pearls),1 teaspoon Chana dal (Bengal Gram Dal),3 cups Idli Rice,1 teaspoon Methi Seeds (Fenugreek Seeds),1 inch Ginger - finely chopped,1 sprig Curry leaves,1 pinch Asafoetida (hing), 420, Tamil Nadu, To begin making the Thonnai Idli Recipe recipe, soak the items mentioned under ‘For the Idli Batter’ for 6 to 8 hours except salt.Grind them slightly coarse than regular idli batter in a mixer grinder.
Take a mix and grind cumin seeds & pepper into a coarse consistency.Take a tadka pan, add ghee and gingelly oil.
Once heated add hing and mustard and let it splutter.Add urad dal, bengal gram, ginger, cashew, cumin & pepper powder and curry leaves and let it get cooked.Mix it with the idli batter.
Let the idli batter ferment for 6 to 8 hours or overnight.Make sure the thonnai is cleaned with a wet cloth.
No oil needed to be applied.Once fermented, pour it into the 3/4th of Thonnai.Arrange them in a pan which can fit into pressure cooker or idly pan.
Make sure the idlis are tightly arranged one next to each other.If idlis are loosely arranged the thonnai will open up easily.Steam the idlis for 20 minutes, take out and let it cool for just 5 minutes.Pack Thonnai Idli in your lunch box along with South Indian Coconut Chutney or Tomato Onion Chutney.
You can also have it for a tasty and healthy breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Neeru_Srikanth/Thonnai_Idly.jpg, 17
Ingredients: salt,orange,hung curd (greek yogurt),mint leaves (pudina) ground paste,spring onion greens,dog bread,virgin olive oil,carrot,orange juice,lemon,black pepper powder,coriander (dhania) leaves loosely

Crunchy Carrots In Hot Dogs Buns Recipe, 2 teaspoon Lemon juice,1 tablespoon Extra Virgin Olive Oil,1/4 teaspoon Black pepper powder,2 sprig Spring Onion Greens - finely diced,Salt - to taste,4 Hot Dog Bread,2 teaspoons Mint Leaves (Pudina) - ground into a paste,1 teaspoon Lemon juice,2 teaspoon Fresh orange juice,1 cup Coriander (Dhania) Leaves - loosely torn,3 Carrots (Gajjar) - grated,1 teaspoon Extra Virgin Olive Oil,1/2 teaspoon Orange Zest (Rind),4 tablespoons Hung Curd (Greek Yogurt), 20, Continental, To begin making Crunchy Carrots In Hot Dog Buns, we will first make the yoghurt mint spreadIn a small bowl, whisk together  yoghurt, mint paste, lemon juice and salt to tasteTo make Orange-lemon dressingIn another big bowl whisk together the lemon juice, orange juice, orange zest, pepper, olive oil and salt to taste.
Set aside.
Now, heat a small pan on low flame.
Add olive oil and add the spring onions and grated carrots.
Toss it for about a minute  on high heat and switch off the flame.Add this carrots and spring onion mix to the Orange-lemon dressing bowl and give it a good toss.Now heat the same pan and toast the half cut hot dog buns and keep aside.To arrange this, take the toasted hot dog, spread a little bit of the yoghurt mint mix, place a small portion on the carrots and the spring onion mix tossed in the orange-lemon dressing, place a few roughly torn coriander leaves on top.Pour some more of the yoghurt mint sauce as required.
Serve it as the evening tea time snack or for a healthy supper with a hearty broccoli soup on a rainy evening and end it with a classic Tiramisu Recipe (A Classic and Quick Italian Dessert)., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Crunchy_Carrots_In_Hot_Dogs_Buns_Recipe.jpg, 12
Ingredients: salt,instant coffee powder,cardamom (elaichi) podsseeds,jaggery,water,dry ginger powder,cumin seeds (jeera),tulsi (holy basil),black pepper powder

Chukku Kaapi Recipe - Dry Ginger Coffee, 3 tablespoons Jaggery - (adjust to taste),1 teaspoon Black pepper powder,1 teaspoon Cumin seeds (Jeera),4 cups Water,20 Tulsi (holy basil),1/4 teaspoon Salt - or to taste,1 tablespoon Dry ginger powder,1 tablespoon Instant Coffee Powder,4 Cardamom (Elaichi) Pods/Seeds, 12, Kerala Recipes, To begin making Chukku Kaapi Recipe (Dry Ginger Coffee), in a saucepan, boil enough water.Add in jaggery once the water is boiling and stir till it dissolves.Once jaggery is dissolved, add in dry ginger powder, cumin seeds, coffee powder, black pepper and boil for about 4 minutes to make the brew even and effective.Now add Tulsi (holy basil) leaves and let the mixture boil for 2-3 minutes.Once done add cardamom powder, a bit of salt and switch off heat.Strain the Chukku Kaapi into serving cups and serve hot in mornings and evenings to get rid of common cough and cold., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/poojadave2120-gmail.com/Chukku_kaapi_recipe_edited1.jpg, 9
Ingredients: jaggery,ghee,cardamom powder (elaichi),coconut

Coconut Jaggery Burfi Recipe, 1 cup Fresh coconut - grated,1 teaspoon Cardamom Powder (Elaichi),1/2 cup Jaggery - crumbled,1 teaspoon Ghee, 25, Indian, To begin making the Coconut Jaggery Burfi recipe, add ghee, grease a plate and keep aside.
Take coconut and jaggery in a pan and cook on medium flame stirring with ladle.Add cardamom powder and mix.
Keep stirring continously into the mixture starts coming together leaving sides of the pan.Remove from flame and add the coconut mixture to a greased plate.
Spread and level the surface.Allow to cool a bit.
Cut into squares when it is warm.
It becomes slightly firm when cooled.
Decorate with nuts if needed and serve.Serve Coconut Jaggery Burfi for dessert after your festive meal of Jaipuri Aloo Pyaaz ki Sabzi, Boondi Raita and Phulka., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/COCONUT_JAGGERY_BURFI_1600.jpg, 4
Ingredients: salt,wheat flour,makki ka atta (yellow corn meal flour),ajwain (carom seeds),sunflower oil

Makki Ki Puri Recipe (Maize Flour Fried Indian Bread), Salt - as required,1 cup Makki Ka Atta (Yellow Corn Meal Flour),1/2 teaspoon Ajwain (Carom seeds),1 cup Whole Wheat Flour,Sunflower Oil - as required, 50, Indian, To begin making the Makki Ki Puri recipe, take maize flour and add wheat flour, the required salt, 1/2 teaspoon carom seeds, 2 teaspoons oil and water in small portions in a mixing bowl.Knead stiff and tight dough and let it rest for 15 to 20 minutes.
Divide the dough and roll each ball into poori.Heat some oil in a deep fry pan and slide the rolled poori into it.
Frying until golden brown in color from both sides.Drain out the fried puri on paper kitchen towels and serve hot.
You will relish eating the Makki Ki Puri with side accompaniment of pickle, Aloo Dum and Tomato Onion Cucumber raita., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Ritu_Arora/MAIZE_FLOUR_MAKKA_POORI.jpg, 5
Ingredients: salt,cumin powder (jeera),ginger,corn flour,green peas (matar),red chilli powder,carrot,water,onion,wheat bread crumbs,potato (aloo),sweet corn,beetroot,green chillies,sunflower oil

Vegetable Chops Recipe, 1 tablespoon Water,1 tablespoon Cumin powder (Jeera),1-1/2 teaspoon Red Chilli powder,Sunflower Oil - for cooking,Salt - to taste,1 Beetroot - finely chopped,2 Potatoes (Aloo),1/2 cup Whole Wheat Bread crumbs,2 Onions - chopped,2 Carrots (Gajjar) - finely chopped,1 teaspoon Ginger - grated,2 tablespoon Corn flour,1/4 cup Sweet corn,1/4 cup Green peas (Matar),4 Green Chillies - chopped, 60, Bengali Recipes, To begin with Vegetable Chops Recipe, rinse all the vegetables and peel their skin and chop them into small pieces.
Transfer all the vegetables into a pressure cooker.Now add cumin powder and salt to the vegetables and cook it until the cooker releases 3 whistles.Once it is done, discard the water from the cooked vegetables and mash the vegetables.
Keep them aside.The next step is to make the Vegetable Chops.
Heat a teaspoon of oil in a pan.
Add grated ginger, onions and green chilies and saute it till the onions turn slightly brown.Now add the mashed vegetables along with salt and the spice powders into the pan.
Mix well and cook all the ingredients till it gets mixed with each other properly.Switch off the heat and set it aside to cool.
Once it is cooled down, make small lemon sized balls from the vegetable mix and shape them into oblong or cylindrical shapes and keep them aside.Add corn flour to a bowl with 1 tablespoon of water and mix it well.Now take an oblong shaped chop and carefully dip it in the corn flour mixture ad then roll it in the bread crumbs.
Follow it for the other chops too.Heat oil in a wide pan for deep frying.
When oil turns piping hot, reduce the flame to medium and carefully transfer the coated vegetable chops into the oil.Deep fry for about a minute or until all the sides turn golden brown.
Drain on kitchen towel to soak the extra oil.Serve these vegetable chops along with tea as a tea time snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Vegetable_Chop.jpg, 15
Ingredients: baking powder,salt,ginger,rice flour,coconut,asafoetida (hing),gram flour (besan),curd,curry leaves,flour (maida),green chillies,sunflower oil

Goli am Recipe - Mangalorean Vada Recipe, 1 cup All Purpose Flour (Maida),Sunflower Oil - for deep frying,1/4 cup Gram flour (besan),Salt - to taste,1/2 teaspoon Baking powder,1 teaspoon Ginger - grated,1/2 cup Curd (Dahi / Yogurt),1 tablespoon Fresh coconut - few small pieces,1-1/2 tablespoon Rice flour,1 sprig Curry leaves - roughly chopped,1 pinch Asafoetida (hing),3 Green Chillies - finely chopped, 50, Mangalorean, To begin making the Goli Baje Recipe,  mix all-purpose flour, chickpea flour, rice flour, yogurt, salt and sufficient water and make a thick batter.Cover it and keep aside for fermentation for about 2 to 3 hours.Once the batter is fermented add grated ginger, chopped green chillies, curry leaves, baking powder, coconut, and asafoetida to it.
Mix well to combine.Heat oil in a Kadai.Now wet your hands and take a small lemon size portion  of the prepared batter and drop it into the hot oil.
You can fry 4-5 goli baje at a time.
Do not overcrowd the oil in kadai.Fry on a medium flame until they turn golden brown in colour on all sides.Once done drain on an oil absorbent paper and serve.Serve Goli Baje along with Coriander Coconut Chutney and hot Filter Coffee for the evening snack or when you have guests at home., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Aarti_Sharma/Goli_Baje.jpg, 12
Ingredients: tomato,salt,rye,cloves garlic,peanuts,curry leaves,dry red chillies,oil,white urad dal

 Andhra Style Peanut Chutney Recipe,  1 tsp rye, 3 cloves garlic, 5 dry red chillies, 1 sprig curry leaves, salt - as per taste, 1 tsp white urad dal, 2 tomatoes - finely chopped,1 cup peanuts - peel, 1 tsp oil, 30, Andhra, To make Andhra Style Peanut Chutney Recipe, first put peanuts, red chillies in a pan and cook them until the peanuts turn light brown.
After cooking, turn off the gas and keep it aside.
Now heat the water in a saucepan.
Add tomatoes and cook for 5 minutes.
Remove the skin from the tomato and keep it aside.
Now in a mixer grinder add tomato, peanut mixture, garlic, salt, some water and grind it well to make a paste.
Now heat the oil in a tempering pan for tempering.
Add urad dal, curry leaves and cook for 1 minute.
Add this tempering to the chutney, mix and serve.
Serve Andhra Style Peanut Chutney Recipe with Ghee Roast Dosa and Filter Coffee for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Peanut_Chutney.jpg, 9
Ingredients: tomato,salt,coriander (dhania) leaves,mustard seeds,asafoetida (hing),garlic pods,curry leaves,tamarind cranberry,dry red chillies,cumin seeds (jeera),green zucchini,green chillies,sunflower oil

Andhra Style Zucchini Tomato Chutney Recipe, Salt - as required,2 Garlic - pods,6 Green Chillies - slit lengthwise,2 teaspoons Sunflower Oil,1 teaspoon Cumin seeds (Jeera),Few Curry leaves,1 teaspoon Mustard seeds,1/4 cup Coriander (Dhania) Leaves - finely chopped,400 grams Green zucchini - washed and cut into small cubes,1 Tomato - cut into thick slices,2 Dry Red Chillies,1 tablespoon Sunflower Oil,pinch Asafoetida (hing),Tamarind - cranberry sized, 30, Andhra, To begin making the Andhra Style Zucchini Tomato Chutney Recipe first warm some oil in a pan on medium heat.Add the green chilies to it and toss lightly for a minute till they are scalded, and transfer to a plate.Now add garlic pods and zucchini pieces into the pan and sauté till soft and light brown and transfer to the plate too.
This may take a couple of minutes.Add the sliced tomatoes along with tamarind and toss together for a minute.
Turn off the heat and add minced coriander and stir till wilted.Once the mixture cools down, grind all the above ingredients together along with salt and cumin seeds in a blender to a coarse paste and transfer to a bowl.For the tempering, heat oil in a small pan on medium heat and add mustard, cumin and red chilies.
Once they splutter add asafoetida and finally add curry leaves and transfer it to the zucchini chutney.Stir well and serve the Andhra Style Zucchini Tomato Chutney immediately with Kanchipuram Idlis or Kara Kadubu., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Padma_Veeranki/Zucchini_Tomato_Chutney.jpg, 13
Ingredients: tomato,salt,eggs,coriander (dhania) leaves,ghee,potato (aloo) straws,black pepper powder

Sali Par Eedu Recipe - Parsi Breakfast Eggs On Fried Potato, 2 Whole Egg,1 Tomato - finely chopped,2 tablespoons Coriander (Dhania) Leaves - chopped,Salt - as needed,3 cups Potato (Aloo) - julienned to straws,1 tablespoon Ghee,1 teaspoon Black pepper powder - freshly crushed, 25, Parsi Recipes, To begin making Sali Par Eedu Recipe - Parsi Breakfast Eggs On Fried Potato, in a kadai, deep fry the potato straws till they are crisp and golden.
Strain on a kitchen towel and keep aside.
You can also air fry them in an air fryer alternatively, for a healthier option.Heat ghee in a pan and add chopped tomatoes and the potato straws and spread to make a thick bed.
Press gently with a spatula to get a thick even layer.Sprinkle some chopped coriander and break two eggs over the potatoes.
Sprinkle salt and pepper on the eggs and close with a lid.Cook on low flame till the eggs whites are fully cooked or you can keep the eggs runny also, depending on your preference.
Once done turn off heat and serve.Serve Sali Par Eedu Recipe with Homemade Whole Wheat Pav Recipe / Ladi Pav and a cup of hot Masala Chai Recipe for weekend brunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaheen_ali/Parsi_Sali_Par_Eedu_.jpg, 7
Ingredients: turmeric powder,salt,curry leaves,oil,potatoes,green chillies,cumin seeds

 Jeera Aloo Sabzi (Recipe In Hindi), 3 potatoes - boiled, 2 green chilies, 1 sprig curry leaves - cut, 1 teaspoon cumin seeds, oil - as per use, 1 teaspoon turmeric powder, salt - as per taste, 40, North Indian Recipes, To make cumin potato vegetable, first heat oil in a pan.
Add cumin and green chillies to it and let it cook for 15 seconds.
Then add potatoes, turmeric powder and curry leaves.
Add salt and cook till the potatoes turn golden.
Add green chili and lemon juice and mix.
Serve hot.
Serve the jeera aloo vegetable with dal spinach and phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Dry/Aloo_Jeera_Sabzi_Recipe-1.jpg, 7