anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,cumin powder (jeera),arhar dal (split toor dal),mustard seeds,asafoetida (hing),ghee,coriander (dhania) leaves,red chilli powder,cloves garlic,curry leaves,orange juice,cumin seeds (jeera),black pepper powder,coriander powder,turmeric powder,lemon from

Orange Rasam Recipe, Lemon - juice from half,1/2 teaspoon Mustard seeds,4 cloves Garlic - crushed,1/2 teaspoon Turmeric powder (Haldi),1 Red Chilli powder,1 teaspoon Cumin powder (Jeera),Salt - to taste,2 teaspoon Cumin seeds (Jeera),2 cups Fresh orange juice,1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Black pepper powder,Coriander (Dhania) Leaves - freshly chopped,1/4 cup Arhar dal (Split Toor Dal) - cooked (optional),5 Tomatoes - chopped & pureed,1 tablespoon Ghee,1/4 teaspoon Asafoetida (hing),5 Curry leaves, 35, South Indian Recipes, To begin making Orange Rasam Recipe, place a saucepan on medium heat, add 2 cups of water, chopped tomatoes, turmeric powder, hing, salt and orange zest.
Allow this mixture to boil for 10 to 15 minutes.Meanwhile to make the rasam masala powder, heat a pan on medium heat.
Dry roast black pepper, cumin seeds, curry leaves, red chilli, toor dal, for 2-3 minutes.
Let the spices cool.
Once cooled, grind them to a coarse mixture.Once the tomatoes are softened and mixture is boiled for 10-15 minutes, add the cooked toor dal.
Click here to know How To Cook Lentils In A pressure Cooker.Add the freshly ground rasam masala .
Let the rasam mixture boil for 4-5 minutes.
Adjust the consistency of the rasam.After 4-5 minutes, turn off the heat.
Add orange juice, lemon juice and mix well.
At this stage, proceed to make the seasoning for the rasam.
To prepare the seasoning, heat a tadka pan on medium heat.
Add ghee to it.Once the ghee is hot, add mustard seeds and allow them to crackle.
Add the curry leaves.Add the seasoning to rasam mixture.
Garnish the rassam with coriander leaves.Serve Orange Rasam Recipe with Steamed Rice and Cabbage Thoran (Poriyal) Recipe as a perfect accompaniment to south indian meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Orange_Rasam_Recipe-7.jpg, 17
Ingredients: cashew nuts,black cardamom (badi elaichi),wheat brown bread,rice,ghee,fennel seeds (saunf),cardamom (elaichi) podsseeds,cauliflower (gobi),potato (aloo) skin,green peas (matar),black peppercorns,red chilli powder,raisins,curd,onion,lemon,cumin seeds (jeera),pomegranate fruit kernels,turmeric powder,cloves (laung)

Jodhpuri Kabuli Recipe, 1 teaspoon Ghee,1 Onion - chopped,1/2 cup Curd (Dahi / Yogurt),1 Potato (Aloo) - skin peeled and chopped small,2 teaspoon Red Chilli powder,1 teaspoon Whole Black Peppercorns,2 tablespoon Raisins,1 teaspoon Turmeric powder (Haldi),2 tablespoon Cashew nuts,1/4 cup Green peas (Matar),4 Whole Wheat Brown Bread - cut into cubes,Ghee - for cooking,2 cups Rice - washed and soaked for 30 minutes,2 Cloves (Laung),1 Lemon juice,1 Black cardamom (Badi Elaichi),1/2 cup Cauliflower (gobi) - cut into small florets,1 teaspoon Cumin seeds (Jeera),1 Cardamom (Elaichi) Pods/Seeds,1/4 cup Fresh Pomegranate Fruit Kernels,1 teaspoon Fennel seeds (Saunf), 65, Rajasthani, To begin making the Jodhpuri Kabuli Recipe, first keep the rice in a pressure cooker with ghee, cloves and lemon juice.
Add about 4 cups of water and pressure cook for 2 whistle.In the meanwhile, heat a kadai with 2 tablespoon ghee, add bread cubes and toast them till they are light brown and toasty.
Keep it aside.Into the same kadai add some more ghee and toast the cashew nuts and raisins and keep them aside.Add little more and all the whole spice and allow it sizzle for few seconds.
Add onions and saute till they turn translucent.Add cauliflower, potato and sprinkle with little salt and turmeric.
Allow it to cook for few minutes.
You can sprinkle with water and cover it with the lid and cook for at least 10 minutes until done.Add all the spice powders along with curd and keep stirring till the water evaporates from the curd.Once that is done add green peas and toasted bread cubes and give it a stir.
Add cooked rice as well.
Give a stir and check for salt.Switch off the heat, serve it in a bowl and sprinkle with toasted cashew nuts, raisins and pomegranates on top.
Serve the Jodhpuri Kabuli Recipe along with raita by the side and Dill Poha Cutlets to begin with for your Sunday lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Jodhpuri_Kabuli_Recipe_.jpg, 20
Ingredients: salt,ginger,spinach,ghee,red chilli powder,baby potatoes (regular potatoes also work),cloves garlic,cinnamon stick (dalchini),mint leaves (pudina),clove onion,turmeric powder,green chillies,garam masala powder

Hariyali Dum Aloo Recipe - Potatoes In Spinach Mint Curry, 2 Green Chillies,4 cloves Garlic,Salt - to taste,1 inch Cinnamon Stick (Dalchini),1/8 teaspoon Garam masala powder,1 teaspoon Red Chilli powder,200 grams Baby Potatoes - boiled and cubed (regular potatoes also work),1 inch Ginger,2 cloves Garlic - finely chopped,1 clove Onion - finely chopped,1 tablespoon Ghee,1 tablespoon Fresh cream,500 grams Spinach,1 teaspoon Turmeric powder (Haldi),1/2 cup Mint Leaves (Pudina), 40, North Indian Recipes, To begin making the Hariyali Dum Aloo Recipe, first boil potatoes with required salt in a sauce pan with a lid.Once cooked, peel the skin and cut into small 2 inch cubes if you are using regular potatoes.
If you are using baby potatoes, you can only cut the very large ones.The next step for the Hariyali dum aloo is to cook the spinach and mint.Into the pressure cooker, add the spinach, mint leaves, green chilli, garlic, ginger, salt and 3 tablespoons of water.
Pressure cook for 2 whistles and turn off the heat.
Release the pressure immediately, by running it under cold water to prevent the spinach leaves from discoloring.
 Once cooled, add the hariyali base made from spinach and mint into a mixer grinder.
Blend to make a smooth puree and keep aside.Heat oil in a heavy bottomed pan and add turmeric powder, red chilli powder and salt.
Add the boiled potatoes and fry them till golden crust forms on surface.
Keep it aside.Heat ghee in a heavy bottomed pan.
Add cinnamon stick, garlic, onions and saute until the onions soften.Once the onions soften, add the garam masala powder, the ground hariyali spinach and mint base and the roasted potatoes.
 Add a tablespoon of cream.
Simmer the Hariyali Dum Aloo Recipe for 3 to 4 minutes and turn off the heat.
Transfer the dum aloo to a serving bowl and serve hot.Serve Hariyali Dum Aloo with Jeera Rice, Peshawari Naan and Boondi Raita Recipe Spiced With Black Salt to make it a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Hariyali_Dum_Aloo_Recipe-3_1600.jpg, 13
Ingredients: salt,green beans (french beans),aloo tikki (potato),spinach,milk,flour (maida),cloves garlic,carrot,sweet corn,green bell pepper (capsicum),mint rice,butter

Vegetable Sizzler Recipe With Potato Tikki, Mint Rice & Corn and Spinach Sauce, 2 Aloo Tikki (Potato),50 grams Spinach - finely chopped,1 cup Mint Rice,2 cloves Garlic,Salt - to taste,1 tablespoon All Purpose Flour (Maida),2 Carrots (Gajjar) - cut into 1 inch strips,1 cup Milk,1 Green Bell Pepper (Capsicum) - cut into strips,1 tablespoon Butter,1/2 cup Green beans (French Beans) - cut into 1 inch pieces,1/4 cup Sweet corn - steamed, 55, Continental,  To begin making the Vegetable Sizzler Recipe, first get all the ingredients ready.Prepare the Potato Tikki and the Mint Rice according to the recipes in the links.
In the next steps we will make the Corn & Spinach Sauce.To make the corn and spinach sauce, heat butter in a heavy bottomed pan.
Add the garlic, along with the flour and saute for a couple of minutes.
Add the corn and spinach and saute until the spinach wilts down and softens.
Add the milk and salt to taste, to the mixture and keep stirring until the sauce thickens and you get a thick sauce.
Check the salt and adjust to suit your taste.Using an immersion blender/ hand blender, blend to make a coarse puree.
The corn and spinach sauce is now ready.
Keep this aside.The next step is to make the Stir Fried Vegetables.Heat butter in a wok, and add the vegetables into it.
Sprinkle salt and stir fry the vegetables until al dente.
You want the vegetables to be cooked just right.
Once done, keep the vegetables aside.The final step is to prepare the sizzler tray.Heat the 2 sizzler plates over an open flame till they are red hot.
You can also heat them in a preheated oven for about 30 minutes.
Once the plates are heated, place them on their respective wooden trays.Grease the plates with a little oil or butter, place a couple of cabbage leaves on the plate.
Place a few potato tikkis on one side, mint rice in the center and the stir fried vegetables on the other side.
Top it with the corn and spinach sauce and more butter and serve immediately along with the sizzling effect.
Tip: you can sprinkle some water on the plates to give it a sizzling effect as well.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Waagmi_Soni/Vegetable_Sizzler_Recipe_With_Potato_Tikki_Mint_Rice_and_Corn_and_Spinach_Sauce-1.jpg, 12
Ingredients: salt,ginger,corn flour,eggs,barbeque sauce,chicken wings,cloves garlic,chilli vinegar,pepper,wheat bread crumbs

Tempura Chicken Wings With Barbecue Sauce Recipe, 1 inch Ginger - chopped,4 tablespoons Corn flour,1/2 cup Whole Wheat Bread crumbs,2 cloves Garlic - chopped,1 teaspoon Chilli vinegar,8 Chicken Wings,1 Whole Egg,Salt and Pepper - to taste,2 tablespoon Barbeque sauce, 40, Continental, To begin making the Tempura Chicken Wings With Barbecue Sauce Recipe we will first boil the chicken wings in a sauce pan with some water.
Boil the wings for about 20 minutes on medium flame until it's half done.
This par boiling method will help the wings to absorb less oil once you fry them.
Turn off the flame, strain the wings and pat dry them using a kitchen towel.
Transfer the chicken wings into a bowl, add cornflour and season it well with salt and pepper and coat them completely.Heat a kadai with oil on medium heat.Beat egg in another bowl, dip the coated chicken wings in this egg and coat them again with bread crumbs and carefully slide it into the kadai with hot oil.
Do the same for the rest and fry the wings until golden brown.Heat another sauce pan with oil on medium flame, add ginger and garlic and saute until it softens.
Add the barbecue sauce and chili vinegar and once it start to sizzle, toss in the fried tempura chicken wings and coat the sauce well with the wings and serve hot.
Serve the Tempura Chicken Wings With Barbecue Sauce along with some fresh salad and a cocktail by the side., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Tempura_Chicken_Wings_With_Barbecue_Sauce_Recipe_-1.jpg, 10
Ingredients: salt,yellow moong dal (split),ginger,corn flour,cumin powder (jeera),amchur (dry mango powder),coriander (dhania) leaves,paneer,chaat masala powder,green peas (matar),onion,green bell pepper (capsicum),green chillies,sunflower oil

Moong Dal Tikki Recipe, 1/4 Cup Paneer (Homemade Cottage Cheese) - grated,1/2 tablespoon Amchur (Dry Mango Powder),6 Green Chillies,1 Cup Yellow Moong Dal (Split),Salt - to taste,1/2 Tablespoon Cumin powder (Jeera),1 Onion - finely chopped,4 tablespoons Coriander (Dhania) Leaves - finely chopped,3 tablespoons Green Bell Pepper (Capsicum) - finely chopped,1/2 tablespoon Chaat Masala Powder,1 Inch Ginger,1-1/2 tablespoons Corn flour,2 tablespoon Sunflower Oil,3 tablespoons Green peas (Matar) - boiled and mashed, 155, Indian, To begin making Moong Dal Tikki Recipe, soak moong dal for a couple of hours.Boil some water in a saucepan and add moong dal.
Boil moong dal for about five minutes on medium heat.Drain water and wash dal with cold water.
This avoids the moong dal getting cooked any further.
Keep it aside.Take a grinder and add dal, green chillies, coriander and ginger.
Grind together to a coarse paste.Take a bowl, add grinded dal mixture, chopped onion, grated paneer, mashed peas, and mix everything well.Add corn flour, cumin powder, chaat masala, raw mango powder and salt to taste, mix well.
Make flat round tikkies.Heat oil in a non stick shallow fry pan, shallow fry them till golden on one side.
Flip and shallow fry on the otherServe Moong Dal Tikki Recipe along with Green Chutney and Khajur Imli Chutney and a cup of Masala Chai for your Monsoon evenings., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Moong_Dal_Tikki.jpg, 14
Ingredients: salt,cumin powder (jeera),garam masala powder spinkle,coriander (dhania) leaves,saffron strands,red chilli powder,curd,chicken,lemon,coriander powder

Mughlai Zafrani Murg Recipe, 1 teaspoon Cumin powder (Jeera),3 tablespoons Fresh cream,Salt - to taste,1/4 teaspoon Saffron strands,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),500 grams Chicken - chopped to bite size,1/4 teaspoon Garam masala powder - to spinkle,2 teaspoons Lemon juice,100 grams Curd (Dahi / Yogurt),1 tablespoon Coriander (Dhania) Leaves - chopped, 35, Mughlai, To begin making Mughlai Zafrani Murg Recipe, wash the chicken and pat them dry.In a small bowl, to the saffron strands, add a teaspoon of water and let it sit for about 5 minutes to soak.In a mixing bowl, whisk together lemon juice, cream and yogurt with a fork till combined.
Save a tablespoon of cream for garnishing finally.Also add cumin powder, coriander powder, chilli powder, salt and bay leaf to the bowl.Now add the chicken pieces to the yogurt and spices mixture, mix well with fingers such that all the chicken pieces are coated well.
Also add the soaked saffron with its water and give a mix.
You can save a few strands for garnish at the end.Keep the chicken to marinate in the freezer for at least 1-2 hours.After marination, transfer the marinated chicken to a big microwave safe deep bowl.Microwave for 10-15 minutes on high power or till the chicken is cooked.
Keep checking every minute after 5 minutes since the cooking in microwave completely depends on the power of the waves, which differ with every brand and model of the oven.Kadai MethodTransfer the marinated chicken in a non stick pan along with yogurt and heat on medium flame with the lid closed.Cook on low-medium heat till the chicken is done and cooked to tender.Once the chicken is cooked completely, transfer to a serving bowl, add the reserved fresh cream and saffron strands.
Garnish with coriander, sprinkle the garam masala and serve.Serve Mughlai Zafrani Murg Recipe with Saffron Pilaf Recipe (Kesar Pulao) or plain steamed rice and Awadhi Moong Dal Ki Goli Recipe for a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Non_Veg_Recipes/Mughlai_zafrani_murg_recipe.JPG, 10
Ingredients: salt,cumin powder (jeera),ginger,green chilli,asafoetida (hing),mustard seeds,coriander (dhania) leaves,carrot,curry leaves,curd,white urad dal (split),baking soda,onion,lemon,peanuts (moongphali),green bell pepper (capsicum),sooji (semolina rava),instant oats (oatmeal),sunflower oil

Mixed Vegetables Oats Idli Recipe, 1 tablespoon Lemon juice,1 teaspoon White Urad Dal (Split),1 Carrot (Gajjar) - finely chopped,1/2 teaspoon Mustard seeds,50 grams Coriander (Dhania) Leaves - finely chopped,1 tablespoon Raw Peanuts (Moongphali),Salt - to taste,8 Curry leaves,1/3 teaspoon Asafoetida (hing),1 inch Ginger - grated,1/2 cup Curd (Dahi / Yogurt) - whisked,1/3 teaspoon Cumin powder (Jeera) - roasted,1 Onion - finely chopped,1 Green Bell Pepper (Capsicum) - finely chopped,1 tablespoon Sunflower Oil,1/2 cup Instant Oats (Oatmeal),1/4 teaspoon Baking soda,2 Green Chilli - finely chopped,1/2 cup Sooji (Semolina/ Rava), 55, South Indian Recipes, To begin making the Mixed Vegetable Oats Idli, first of all heat a pan and dry roast the oats and semolina separately.Now coarsely ground the oats with the help of mixer grinder.
Now take a big bowl add the whisked yogurt in it, then add semolina and oats powder in it.Now add all chopped vegetables (except onion), salt, cumin powder in it.
Mix well.Now heat the oil in a pan and add mustard seeds.
When the seeds crackle, add the urad dal, cumin seeds, curry leaves, peanuts, onion and asafoetida in it and saute on a medium heat for few seconds.Now pour this tempering on idli batter and mix well.
Now cover this mixture and set aside for 15 to 30 minutes.
Meanwhile grease the idli moulds with minimal oil and boil the water in a steamer.After 15 to 30 minutes add baking soda and lemon juice in it and mix well.
Now put a 1 table spoon idli batter into each of the greased idli mould and steam in a steamer for about 13 to 15 minutes or until the idlis are cooked.Let them Cool and then demould them.
Serve hot.Serve Mixed Vegetables Oats Idli along with Keerai Sambar and Mysore Chutney for a healthy and filling breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Roop/Mixed_Vegetables_Oats_Idli.jpg, 19
Ingredients: salt,coriander (dhania) leaves,methi leaves (fenugreek leaves),carrot,curry leaves,dry red chillies,onion,cumin seeds (jeera),coconut oil,coriander powder,turmeric powder

Gajar Methi Poriyal Recipe - Carrot Fenugreek Stir Fry, 2 Carrots (Gajjar),2 cups Methi Leaves (Fenugreek Leaves),Salt - as required,3 Dry Red Chillies,1/2 teaspoon Coriander Powder (Dhania),1 teaspoon Cumin seeds (Jeera),1 Onion - chopped,Coriander (Dhania) Leaves - finely chopped (for garnish),1 teaspoon Coconut Oil,1/4 teaspoon Turmeric powder (Haldi),1 sprig Curry leaves, 25, South Indian Recipes, To begin making the Gajar Methi Poriyal recipe, firstly wash the fenugreek leaves with clean water.
Drain the water fully and chop the fenugreek leaves roughly.
Keep it aside.Next, wash the carrots, peel them and grate it using a grater.
Keep it aside.Heat a heavy bottomed pan with required coconut oil.
Add cumin seeds, curry leaves, dry red chillies and saute them for about 30 seconds.After 30 seconds, add onions and cook them till they turn soft and translucent.
Once the onion turns translucent, add the roughly chopped fenugreek leaves and cook till they also become soft.After the leaves become soft, add grated carrots, turmeric powder, coriander powder and salt.
Mix and cook them for about a minute.
After a minute, add little water and cover the pan with a lid.
Cook the Gajar Methi Poriyal covered for 2 to 3 minutes or until the water evaporates completely.When the poriyal is cooked, switch off the gas and garnish it with coriander leaves.
Serve Gajar Methi Poriyal with Jeera Milagu Rasam/Keerai Sambar and Steamed Rice for your weekday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/CARROT_METHI_SABZI_1600.jpg, 11
Ingredients: salt,yellow moong dal (split),asafoetida (hing),mustard seeds,coconut,jaggery,dry red chillies,cumin seeds (jeera),agathi keerai,sunflower oil

Agathi Keerai Recipe, Salt - to taste,1/4 teaspoon Mustard seeds,1 teaspoon Sunflower Oil,1/4 cup Yellow Moong Dal (Split) - soaked for 2 hours,2 Dry Red Chillies,1/4 teaspoon Asafoetida (hing),1 tablespoon Jaggery,3 tablespoons Fresh coconut,500 grams Agathi keerai - washed and coarsely chopped,1/2 teaspoon Cumin seeds (Jeera), 40, South Indian Recipes, To begin making the Agathi Keerai Recipe, we will first cook the Agathi Keerai and the Moong Dal.I am assuming the Moong Dal has been soaking for a couple of hours.
When we soak it, it will take less time to get cooked along with the greens.
Once soaked, drain the excess water from the dal.Place the chopped Agathi Keerai and the soaked Moong Dal into the pressure cooker.
Add 2 to 3 tablespoons of water, sprinkle some salt and cover the pressure cooker.
Place the weight on and pressure cook the greens and the lentils until you hear a couple of whistles.
Turn off the heat after the couple of whistles and allow the pressure to release naturally.
Once the pressure has released naturally, our next step is to season the Agathi Keerai.Heat oil in a pan, add the mustard seeds, cumin seeds, red chillies, curry leaves and asafoetida.
Allow them to crackle.Add the steamed Agathi keerai and moong dal, coconut, jaggery and salt to taste.
Stir gently to combine the ingredients for a couple of minutes.
Check the salt and spice levels and adjust to suit your taste.
Turn off the heat and transfer to a serving bowl and serve.Agathi Keerai can be served with Mixed Vegetable Sambar and Steamed Rice for a weekday lunch., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Dry/Agathi_Keerai_Recipe-1.jpg, 10
Ingredients: lemon,water,brown sugar,honey

Simple Lemon Tea Recipe, 1 Lemon - squeezed,2 teaspoons Brown Sugar (Demerara Sugar),1/4 teaspoon Lemon zest,2 Lemon wedges - or slices,2 cups Water, 7, Indian, To begin making Simple Lemon Tea Recipe, keep all the ingredients handy.In a carafe or saucepan, heat water on high heat with added lemon zest.Once the water comes to rolling boil, squeeze in lemon juice, demerara sugar and switch off heat.
Keep the container covered for a minute.Stir to dissolve any demerara sugar that is still left at the bottom.
Strain the tea, pour to tea cups and adorn it with a lemon slice/wedge to serve.
Serve Simple Lemon Tea Recipe with light snacks like Jwarichya Lahyancha Chivda Recipe or Crispy Oven Roasted Curried Chickpeas Recipe., https://www.archanaskitchen.com/images/archanaskitchen/beverages/Simple_Lemon_Tea_Recipe.jpg, 4
Ingredients: salt,ginger,corn flour,coriander (dhania) leaves,potato (aloo) boiled,flour (maida),dry red chilli,onion,garlic,cumin seeds (jeera),wheat bread crumbs,black pepper powder,eggs,turmeric powder,green chillies,garam masala powder,sunflower oil

Bengali Style Dimer Chop Recipe, 1 Dry Red Chilli,1/2 teaspoon Turmeric powder (Haldi),200 grams Whole Wheat Bread crumbs,3 tablespoons Corn flour,Salt - to taste,2 teaspoons Green Chillies - chopped,1/2 teaspoon Black pepper powder,1/2 teaspoon Garam masala powder,2 Onions - finely chopped,4 tablespoons Coriander (Dhania) Leaves - finely chopped,2 Whole Eggs - whisked,5 Potatoes (Aloo) - Boiled,Sunflower Oil - to cook,1/2 tablespoon Ginger - grated,1 teaspoon Garlic - minced,4 tablespoons All Purpose Flour (Maida),1/2 teaspoon Cumin seeds (Jeera),6 Whole Eggs - hard boiled, 60, Bengali Recipes, To begin making Bengali Style Dimer Chop Recipe, prepare the potato mixture first.
Clean the potatoes and pressure cook potatoes till done.
Or you can cook the potatoes in steamer as well.Once the potatoes are cooled a bit, peel and mash them into a smooth paste, in a hand mixer.In a kadai, dry roast the cumin powder and whole red chillies in a pan and grind them in fine powder.Now heat oil in a pan and add chopped onion.
When they become translucent add ginger paste, garlic paste, chopped green chilies and fry till raw smell goes off.Add turmeric powder.
Fry for few seconds.
Remove from heat.Now add this fried masala to the mashed potato.
Add the cumin-red chillie powder, garam masala powder.
Adjust salt.
Mix very well.Let the mixture cool completely.
Add the chopped coriander leaf and mix well.While frying the masala hard boil the eggs.
Let them cool.
Shell them and cut them in halves lengthwise.*To make devilled eggsIn a medium sized bowl beat 2 eggs.
Add cornflour, salt, black pepper powder and 3-4 tsp of water.
Make a smooth batter.Divide the potato mixture in 12 equal portions.Now cover the plane surface of the eggs with the potato mixture in the shape of a full egg.Take bread crumbs in one bowl, flour in another bowl.Coat the ‘Dimer Devil’ with flour.
Then dip in the egg wash and then finally coat them in bread crumbs.
If you feel that the ‘Devils’ are not coated well, then repeat the process with bread crumb.Rest the ‘Devils’ in a container in the refrigerator atleast for 30-45 minutes.Heat oil in a deep frying pan or kadai.
Slide the ‘Devils’ in hot oil (do not over crowd) and fry them till brown and crisp.Serve hot with salad, kasundi and tomato sauce.Serve Bengali Style Dimer Chop Recipe as a party starter with onion slices, Homemade Dijon Mustard Sauce Recipe, Tomato sauce., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pal.rini1-gmail.com/Bengali_Style_Dimer_Chop_Recipe.jpg, 17