anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,coriander (dhania) leaves,paprika powder,sweet chutney (date tamarind),mango,peanuts (moongphali),cucumber,mint leaves (pudina)

Raw Mango Cucumber Salad Recipe with Roasted Peanuts, 1 Mango (Raw) - chopped,1/4 cup Roasted Peanuts (Moongphali),1/4 cup Coriander (Dhania) Leaves - chopped,Salt - to taste,1 Cucumber - chopped,1/4 cup Mint Leaves (Pudina) - chopped,1 tablespoon Sweet Chutney (Date & Tamarind),1/2 teaspoon Paprika powder, 20, Indian, To begin making the Raw Mango & Cucumber Salad Recipe, keep all the ingredients ready.In a large mixing bowl, add the raw mango, cucumber, peanuts, coriander leaves and mint leaves.Add all of the dressing ingredients like the sweet chutney, paprika and salt into a small bowl and whisk to combine well.Drizzle the dressing over the top of the Raw Mango & Cucumber Salad and toss well.
Check for seasonings and adjust if required.
Transfer the Raw Mango & Cucumber Salad into a serving bowl and serve as a side dish with meals.Serve the Raw Mango & Cucumber Salad Recipe along with Spinach Rice Recipe and Nawabi Kofta Curry Recipe for weekend lunch., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Raw_Mango_Cucumber_Salad_With_Peanuts-6.jpg, 8
Ingredients: cheese,salt,nutmeg,),spinach leaves (palak),mustard powder,black peppercorns,garlic,onion,milk (or milk,cheddar cheese,flour (maida),butter

Creamed Spinach Recipe, 2 tablespoons All Purpose Flour (Maida),Salt - to taste,3 tablespoons Cheddar cheese - or cream cheese (optional),1 teaspoon Whole Black Peppercorns - crushed,5 sprig Spinach Leaves (Palak) - washed,1 Onion - finely chopped,1 teaspoon Mustard powder,2 cups Milk - (or use half milk and half cream),4 Garlic - minced,1/4 teaspoon Nutmeg - grated,2 tablespoons Butter, 25, Italian Recipes, To begin making the Creamed Spinach first blanch the spinach leaves in boiling water till they just wilt (about a minute).Drain in a colander and rinse with cold water.Squeeze out the water and roughly chop the spinach.In a pan heat the butter.
Add garlic and onions and sauté till the onions just soften.Sprinkle some salt and pepper.
Add the flour, stir and cook for a minute.Gradually whisk in the milk.
Cook stirring till it thickens.Add the mustard powder and cheese or cream cheese and mix.Stir in the spinach, nutmeg and cook for a few seconds.
Serve hot.Serve Creamed Spinach Recipe as a dip along with Garlic Bread or as a side dish along with your Italian Meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/madhulia/Creamed_Spinach.jpg, 13
Ingredients: salt,apricots,curd (drain up the whey),anardana powder (pomegranate seed powder),virgin olive oil,kiwi,badam (almond),dates,walnuts,instant oats (oatmeal),cinnamon powder (dalchini)

8 Ingredient Sugar Free Granola Parfait Recipe, 1 Kiwi - sliced into roundels,10 Apricots,7 Dates - chopped and deseeded,5 tablespoons Anardana Powder (Pomegranate Seed Powder),250 grams Curd (Dahi / Yogurt) - (drain up the whey),1/2 cup Extra Virgin Olive Oil,1/4 cup Walnuts - chopped,1 pinch Salt,1/4 cup Badam (Almond) - chopped,1-1/2 cup Honey,1/2 teaspoon Cinnamon Powder (Dalchini),3 cups Instant Oats (Oatmeal), 45, Continental, To begin making the 8 Ingredient Sugar Free Granola Parfait recipe, mix up the olive oil and honey in a mixing bowl.
Stir them up.
Preheat Oven at 170 Celsius for 10 minutes.Take a bowl, add rolled oats, chopped walnuts and almonds giving it a nice mix.
Add cinnamon and salt and stir to combine.Pour in olive oil and honey to the rolled oats mixture.
Give it thorough stir to combine.Brush up olive oil to the baking tray and spread up the Granola evenly to avoid any crumbles.Stir in Granola every 10 minutes and bake them for 25 to 30 minutes.After 20 minutes mix chopped Apricots and Dates into the granola.Lookout for Golden brown colour and let it cool.For making parfait, take the short glasses and layer them with granola in both the glasses.
Stockup the greek yoghurt leaving place for Granola and pile up the fresh fruits on it.Serve 8 Ingredient Sugar Free Granola Parfait on its own for a healthy and filling breakfast or have it  along with a glass of Plum Ginger Juice Recipe and Muskmelon (Kharbuj) Juice Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Chatori_Ladki/8_Ingredient_Sugar_Free_Granola_ParfaitDaily_Quick_Healthy_Breakfast.jpg, 11
Ingredients: tomato,green chillies,turmeric powder,ginger,horse,salt,dhansak masala,raisins,red chilli powder,carrot,onion,garlic,potatoes potato,oil,dates,suran,green peas

 Parsi Style Lagan Sara Istew Recipe (Recipe In Hindi), 1 carrot - peeled and cut into small pieces, 1 tablespoon raisins, 1 onion - chopped, 1 tablespoon horse, 2 tablespoons Dhansak masala, 1 teaspoon turmeric powder, 4-5 dates, 100 grams of suran - peeled and cut into small pieces, 2 pieces garlic - chopped, salt - as per taste, 1 teaspoon Red chili powder, 1 inch ginger - chopped, 2 green chillies - chopped, 1/4 cup green peas, 5 small potatoes - cut each potato into 4 pieces, 1/4 cup tomato - chopped, oil - to cook, 60, Parsi Recipes, To make Parsi Lagan istu, firstly cook all the vegetables (except the pea) in a pressure cooker with 1 cup of water and 2 tablespoons of salt until I whistle.
In a small bowl, put dates and horse in Vinegar and keep aside.
Now heat the oil in a small shallow pan and saute the onions and tomatoes lightly with salt till the raw dirt is gone.
Let it cool down and grind it well.
Heat the oil in a pan and cook the vegetables that were previously pressure cooked, till they become slightly crisp.
Take out the vegetables and take ginger, garlic and green chilli lentils in the same oil.
Now mix the powdered paste with turmeric, red chili powder, dhansak masala and soaked raisins and dates.
Taste once.
Finally, I mix the vegetables with green peas and spices with a cup of water and let the heat work.
Cook on a heat for 10 minutes, and pour green coriander over it.
Serve Parsi Lagan Sara Istu with Lacha Paratha for dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/oct-24/Parsi_Style_Lagan_Sara_Stew_Recipe_Mixed_Vegetable_Sabzi-1.jpg, 17
Ingredients: salt,mustard oil,asafoetida (hing),fennel seeds (saunf),methi seeds (fenugreek seeds) split,red chilli powder,carrot,kalonji (onion nigella seeds) kalonji,mustard seeds split

Instant Carrot Pickle Recipe, Salt - to taste,2 teaspoon Mustard seeds - split/coarsely pounded,1 cup Carrot (Gajjar) - cut into slices,1 teaspoon Red Chilli powder,2 tablespoons Mustard oil,1/2 teaspoon Kalonji (Onion Nigella Seeds) - or kalonji,1/4 teaspoon Asafoetida (hing),2 teaspoon Methi Seeds (Fenugreek Seeds) - split,1/2 teaspoon Fennel seeds (Saunf) - coarsely powdered, 30, Indian, To begin making the Instant Carrot Pickle recipe, combine all the ingredients except the oil in a bowl and mix everything well.
Once it is done, keep it aside.Heat the mustard oil in a small pan and when it is hot add it to the carrot mixture and mix well.
Serve immediately or keep refrigerated till use.Serve Instant Carrot Pickle with Phulka, Whole wheat Lachha Paratha or Puri.
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Ingredients: salt,green chilli,coriander (dhania) leaves,red chilli powder,tomato ripe,ginger garlic paste,onion,cumin seeds (jeera),lemon,sweet corn,coriander powder,turmeric powder,butter,garam masala powder,sunflower oil

Tangy Corn Tamatar Bharta Recipe, 1 Green Chilli - finely chopped,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Ginger Garlic Paste,1 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Lemon juice,1 cup Sweet corn - boiled,1 teaspoon Red Chilli powder,1 Onion - finely chopped,2 teaspoon Coriander Powder (Dhania),1 tablespoon Butter,1/2 cup Coriander (Dhania) Leaves - finely chopped,1 teaspoon Sunflower Oil,4 Tomatoes - ripe, 30, North Indian Recipes, To begin making Corn Tamatar Bharta Recipe, get prepped with all the ingredients.Heat a Kadai/Wok in medium flame, add butter and oil, once butter is melted add cumin seeds and let it splutter.Add the finely chopped onion and cook till it turns translucent.Add the finely chopped tomatoes and green chilli and cook until the tomatoes are well cooked and squishy.Next, add the dry spice powders - turmeric, coriander, and garam masala powder, and sauté until the butter leaves the sides.Now, add the boiled sweet corn and season with salt.At this stage, you can add a little water to the pan depending on the consistency you like for the bharta.Add the finely chopped coriander leaves and simmer for 2 minutes.Switch off the flame, add the lemon juice and mix well.Serve the Corn Tamatar Bharta Recipewith light Phulkas for dinner along with Chanar Dalna Recipe (Bengali Style Paneer & Potato Gravy) and steamed rice to make it a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Corn_Tamatar_Bharta_Recipe.jpg, 15
Ingredients: salt,spinach,gram lentils,mustard,curry leaves,sugar,dry red chilli,oil,tamarind,green chillies

 Puli Keerai (Recipe In Hindi),  2 dry red chilli, 2 sprig curry leaves, 1 teaspoon oil, 4 green chillies, 1/2 teaspoon mustard,Tamarind - a little, 1/2 teaspoon gram lentils, 200 grams spinach, sugar - a pinch, salt - as per use, 30, South Indian Recipes, To make puli kirai, firstly fry the spinach and wash it well.
Now add spinach, green chilies, salt, sugar and mix in a pressure cooker.
Add tamarind and some water to it.
Cook till 1 city comes.
Allow the pressure to drain and keep the spinach separately.
Put the spinach mixture in a blender and grind it.
Take out in a bowl.
Now heat oil in a pan.
Add mustard seeds and let it cook for 10 seconds.
After that add chana dal and cook till it turns light brown.
Add this tempering to the spinach mixture and mix.
Serve Puli Kirai with Beetroot Thoran and Rice for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Puli_Keerai.jpg, 10
Ingredients: turmeric powder,salt,rye,ginger,cumin,green chilli,spinach,red chillies,asafoetida,curd,curry leaves,oil,gram flour

 Palak Kadhi Recipe,  1 tsp rye, 1 green chili, asafoetida - A pinch, 1 cup spinach, 1/2 tsp turmeric powder, 1 sprig curry leaves, salt - as per taste, 1 tsp cumin, 1 inch ginger, 2 red chillies, oil, 2 tsp gram flour,1 cup curd, 30, Rajasthani, To make the spinach kadhi recipe, firstly put spinach, green chillies, ginger, cumin, a little water in a pressure cooker and cook till 1 city comes.
Let the pressure drain automatically.
Open the cooker, make a paste with the help of a blender.
Keep it aside.
Now add curd, gram flour, turmeric powder in a saucepan and beat well.
Turn on the gas, add 1/2 cup of water and spinach paste.
Mix well.
Let it boil.
After boiling add salt as per taste and mix.
Turn off the gas For tempering, heat the oil in a tempering pan.
Add cumin seeds, mustard seeds and let it splutter.
Now add curry leaves, asafoetida, dry red chillies and cook it for 10 seconds.
Add the tempering to the kadhi and mix.
Serve the spinach kadhi recipe with potato parwal's dry vegetable and phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Palak_Kadhi_Recipe_Spinach_Yogurt_Curry.jpg, 13
Ingredients: salt,mustard seeds,coriander (dhania) leaves,asafoetida (hing),cherry tomato,cloves garlic,water,dry red chilli,curry leaves,cumin seeds (jeera),rasam powder,wheat grass,turmeric powder,tamarind

Wheat Grass Rasam Recipe, 1 Dry Red Chilli,1/2 teaspoon Mustard seeds,Water - as required,2 cloves Garlic,Salt - to taste,Curry leaves - Few,20 grams Tamarind,1-1/2 teaspoon Rasam Powder,1/2 teaspoon Asafoetida (hing),1/4 teaspoon Turmeric powder (Haldi),8 Cherry tomatoes,Coriander (Dhania) Leaves - Few,1/2 teaspoon Cumin seeds (Jeera),100 grams Wheat Grass, 35, South Indian Recipes, To begin making the Wheat Grass Rasam recipe, wash the wheat grass thoroughly.
Soak Tamarind in water and take the juice out of it.Blend wheat grass and tamarind water.
Add additional water if needed but do not go beyond 500 ml.Strain the wheat grass juice and throw the extra fibre which comes out after straining.Take a heavy bottomed pan and add hing, tomatoes, wheat grass & tamarind juice, turmeric, salt, curry leaves and allow it to boil.Once it is boiling, add rasam powder and switch off the gas once it becomes frothy.Add ghee in a tadka pan and add, mustard seeds, red chilli, garlic and cumin seeds and add them to the rasam.Garnish with fresh coriander leaves and serve hot.
Serve Wheat Grass Rasam with hot steamed rice and Cauliflower Thoran for a comfort meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Neeru_Srikanth/Wheat_grass_Rasam.jpg, 14
Ingredients: ice cubes,apple vodka,apple cider vinegar,ginger juice,mint leaves (pudina) plus,sugar,apple,orange liquor

Apple And Ginger Cocktail Recipe, 2 teaspoons Ginger Juice,30 ml Apple cider vinegar,2 teaspoons Sugar,60 ml Apple Vodka,30 ml Orange liquor,1 Apple - sliced,6 Mint Leaves (Pudina) - plus more for garnish,Ice cubes - as needed, 25, Continental, To begin making the Apple And Ginger Cocktail, place the ice cubes into the cocktail shaker.Pour the vodka, orange liqueur, lemon juice and apple cider over it.
Add the sugar, ginger juice and crushed mint leaves to the cocktail shaker.Cover the cocktail shaker and shake vigorously until mixed well.Strain the Apple And Ginger Cocktail into a martini glass, garnish with apple slices.Serve Apple And Ginger Cocktail with an Indo-Chinese or Asian meal., https://www.archanaskitchen.com/images/archanaskitchen/World_Beverages/Apple_and_Ginger_Cocktail_Recipe-1_1600.jpg, 8
Ingredients: turmeric powder,salt,tomato,mango powder,asafoetida,red chilli powder,ginger garlic paste,coriander,onion,lemon,coriander powder,oil,green moong dal,cumin seeds,garam masala powder

 Spicy Moong Dal Ki Goli Recipe,  1 tablespoon red chili powder,2 cups green moong dal - soaked in water for 6 hours, 2 cups tomato - finely chopped, 2 small Tablespoon coriander powder, 1 teaspoon turmeric powder, 1 teaspoon mango powder, 1 tablespoon cumin seeds, Coriander - for garnish, 1/4 teaspoon asafoetida, 2 teaspoons ginger garlic paste, salt - as per taste, 1 tablespoon lemon juice, 1 tablespoon oil , 1 teaspoon garam masala powder, 1/2 cup onion - finely chopped, 55, Uttar Pradesh, To make hot moong dal tablet recipe, first soak green moong dal in water for 4 to 6 hours.
Wash and peel it with the help of your hand.
You can also eat it with peel.
In a mixer grinder, grind green moong dal with 1/2 glass of water and turmeric powder.
Heat oil in a pan.
After the oil is hot, add ginger garlic paste and cook it for 1 minute.
After 1 minute add asafoetida, lentils, salt and keep stirring it until the mixture becomes halwa.
After cooking, turn off the gas and allow the mixture to cool.
Now make small balls from this mixture and keep it separately.
Steam them.
Now heat the oil in a pan.
Add cumin seeds and let it splutter.
After the cumin seeds crackle, add onions and cook them until they become soft.
Now add coriander powder, mango powder, red chili powder, moong dal tablet and mix.
After 1 minute add tomatoes and cook till the tomatoes are cooked.
Finally add lemon juice, garam masala powder, mix and turn off the gas.
Serve the hot moong dal pill recipe with masala tea or filter coffee for the evening breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/hema/Spicy_Moong_Dal_Ki_Goli_Recipe-1.jpg, 15
Ingredients: tomato,salt,kashmiri red chilli powder,chaat masala powder,virgin olive oil,coriander (dhania) leaves,moth sprouts (matki),onion,cumin seeds (jeera),lemon,turmeric powder,green chillies,kala chana (brown chickpeas)

Matki Kala Chana Salad Recipe, 1 tablespoon Extra Virgin Olive Oil,2 sprig Coriander (Dhania) Leaves - finely chopped,1/2 cup Tomato - chopped,Salt - to taste,2 cup Moth Sprouts (Matki),1/2 tablespoon Cumin seeds (Jeera),1/4 tablespoon Chaat Masala Powder,2 Green Chillies - finely chopped,1/4 tablespoon Turmeric powder (Haldi),1 Lemon juice,1/4 cup Onion - chopped,1 cup Kala Chana (Brown Chickpeas),1/2 tablespoon Kashmiri Red Chilli Powder, 15, Indian, To begin making the Matki Kala Chana Salad Recipe, firstly keep the sprouts ready, you can either use store bought sprouts or learn How to make Sprouts at HomeHeat oil in a heavy bottomed pan on medium flame, add cumin seeds and once they begin to sizzle, add matki and chana sprouts.Next add all dry spices including turmeric powder, chilli powder, chaat masala and salt according to your taste.
Mix it well and cover it with a lid and let it cook for 3-4 minutes on low flame.Switch off the stove and transfer the sprouts into a mixing bowl.Into the bowl add  the chopped onion, tomato, green chillies and lemon juice.
Mix everything well.Garnish it with freshly chopped coriander and serve.
ServeMatki Kala Chana Salad Recipe for a light dinner with Roasted Tomato and Pumpkin Soup or you can also pack it for your snack box with a sandwich like Grilled Mushroom Sandwich Recipe With Herbs.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Sprouts_Mix_Saute.jpg, 13
Ingredients: ice cubes,tea bags,blueberries locy available berries,water,sugar,lemon,lemon mint

Blueberry and Lemon Iced Tea Recipe, 1/3 cup Blueberries - or any locally available berries,Ice cubes,Lemon - sliced and mint to garnish,3 Tea bags,2 cups Water,Lemon juice - from 2 lemons,1/4 cup Sugar - to taste, 20, Continental, To begin making the Blueberry And Lemon Iced Tea Recipe, in a saucepan, add the sugar, lemon juice and blueberries.
Cook the berries on low heat until the sugar has dissolved and the blueberries are mushy.Add the water to the above mixture and bring it to boil.
Once the water comes to a boil, add the tea bags and allow to steep for 5 minutes.
Turn off the heat.Strain the entire mixture through a fine mesh sieve.
Using the back of a spoon squeeze out the juices from the berries and the tea.
Once all the juices have been extracted, pour the Blueberry And Lemon Iced Tea into a pitcher and refrigerate the tea for about an hour or more.When you are ready to serve, pour the Blueberry And Lemon Iced Tea into the serving glasses, add a few ice cubes and garnish with mint leaves and sliced lemon.Serve Blueberry and Lemon Iced Tea Recipe with Jalapeno Potato Cheese Balls Recipe With Four Pepper Cheese Dip for your next summer tea party., https://www.archanaskitchen.com/images/archanaskitchen/World_Beverages/Iced_blueberry_Lemon_tea_recipe.jpg, 7
Ingredients: salt,rice vermicelli noodles (thin),red chillies,ginger,green beans (french beans),red bell pepper (capsicum),stalks lemon grass,chicken stock,cloves garlic,sriracha sauce,baby corn,coriander (dhania) leaves,lemon,chicken,stalks celerywith leaves,turmeric powder

Thai Chicken Noodle Soup With Veggies Recipe, 1 tablespoon Lemon juice,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Sriracha sauce,100 grams Chicken - shredded,Salt - to taste,3 cups Chicken stock,100 grams Rice Vermicelli Noodles (Thin) - boiled,2 Stalks Celery - finely chopped with leaves,30 grams Baby corn - sliced,2 cloves Garlic - finely chopped,5 sprig Coriander (Dhania) Leaves - finely chopped,1 inch Ginger - thinly sliced,2 Stalks Lemon Grass - thinly sliced,1 Red Bell pepper (Capsicum) - sliced in wedges,1 or 2 Fresh Red chillies - sliced lengthwise,30 grams Green beans (French Beans) - cut length wise, 50, Thai, To begin making the Thai Chicken Noodle Soup With Veggies recipe, keep the boiled noodles ready to be used.
Into a saucepan, add the chicken stock,  garlic, ginger, red chillies, celery stalks, lemon grass, sriracha sauce and bring to a boil on medium heay.
Now add gthe chicken, once the chickenhas been boiling for about 5 to 6 minutes and is partially cooked, add the vegetables - babycorn, beans, bell pepper and mix everything well.When the vegetables and chicken are tender, add the boiled noodles and give it one more brisk boil.Turn off the heat, stir in the chopped coriander leaves, lemon juice and serve.
Serve the Thai Chicken Noodle Soup With Veggies followed by a meal of  Chinese Fried Rice  and Healthy General Tso's Chicken Recipe for a simple weekday dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Saffola_FitFoodie/5-Thai_Chicken_Noodle_Soup_Recipe_Saffola_Fit_Foodie_Recipe-1.jpg, 16
Ingredients: salt,green chilli,mustard oil,pumpkin flowers,chaat masala powder,cloves garlic,water,dry red chilli,cumin seeds (jeera),rice least,turmeric powder

Oriya Kakharu Phula Bhaja Recipe (Pumpkin Flower Fritters), 1 pinch Turmeric powder (Haldi),1 Dry Red Chilli,2 Green Chilli,2 cloves Garlic,4 tablespoons Rice - soaked for at least 30-40 minutes,12 Pumpkin flowers,Salt - as needed,Water - as needed,Mustard oil - to shallow fry,3 pinch Chaat Masala Powder - (optional),1/2 teaspoon Cumin seeds (Jeera), 55, Oriya Recipes, To prepare Oriya Kakharu Phula Bhaja Recipe (Pumpkin Flower Fritters), firstly soak the rice for 30-40 minutes.Meanwhile, cut out lower part/sepal (which contains a stalk, a bottom and at center a stigma (0.5-1 inch length and yellow in color) of the flower, except the petal.Clean the flowers individually under slow running water and pat dry on a paper napkin.
Keep aside.Then grind the soaked rice, garlic, green chili, red chili, cumin seeds in a Blender and make a smooth batter of medium consistency; not very runny though.
Add salt, a pinch of turmeric powder and mix well.Heat mustard oil in a nonstick pan/tawa on a medium flame.Now take one flower at a time, dip in batter, shake off excess batter and place on the tawa.
Do this step for rest of the flowers.Cook for 2 minutes or till crisp on one side.
Then flip and cook the other side by drizzling a little oil.Fry until both sides of the pumpkin flower is crisp.Serve Oriya Kakharu Phula Bhaja Recipe (Pumpkin Flower Fritters) hot with rice and Oriya Style Moong Dalma Recipe or can be sprinkled with chat masala and be served with Masala Chai during evenings.
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Ingredients: salt,ginger,sunflower oil,coconut,kokum (malabar tamarind),kashmiri dry red chillies,red chilli powder,mackerel fish,tamarind,turmeric powder,green chillies,sichuan peppercorns

Goan Mackerel Curry (Bangdyache Hooman) Recipe, Salt - as required,2 Green Chillies,6 tablespoons Fresh coconut - grated,20 grams Tamarind,1/2 inch Ginger,1 teaspoon Red Chilli powder,10 Sichuan peppercorns,2 Kokum (Malabar Tamarind),1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Turmeric powder (Haldi),Sunflower Oil - as required,4 Kashmiri dry red chillies,2 Mackerel fish - cut into 3 to 4 pieces, 30, Goan Recipes, To begin making the Goan Mackerel Curry recipe, wash and cut the heads of the mackerel's.
Then cut them into 2 or 3 pieces, discard the head.
Wash again after 10 minutes.Marinate the Mackerel's with the masala mentioned above for marinating and keep it aside for atleast 30 minutes in the fridge.Grind the grated coconut, red chilies and tamarind together by adding 1/2 cup water.
Grind to make a thin gravy.Next, in a wok/kadai, add 2 tablespoons oil.
When oil heats, chopped ginger and slit green chilies and fry them.After the ginger and green chilies get fried in the oil, add the ground gravy and marinated mackerels together in a kadai.Slightly crush the peppercorns and add them to the gravy.Add the kokum petals and cook this till mackerels get cooked.
When the gravy starts bubbling, switch off the gas.Check the salt and adjust accordingly.
You can make Goan Mackerel Curry and serve it with steamed rice and fried fish along with kokum kadi to enjoy a delicious Goan fish thali., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Goan_Mackerel_Curry__Bangdyache_Hooman.jpg, 12