anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,coriander (dhania) leaves,poha (flattened rice),potato (aloo),red chilli powder,kasuri methi (dried fenugreek leaves),wheat bread crumbs,lemon,rice flour,green chillies,sunflower oil

Poha Stars Recipe (Poha Potato Fritters Flavoured With Kasuri Methi), 1-1/2 cups Poha (Flattened rice),Salt - to taste,3 Green Chillies - finely chopped,3 tablespoon Whole Wheat Bread crumbs,1/2 teaspoon Red Chilli powder,1 tablespoon Coriander (Dhania) Leaves - chopped,2 teaspoons Lemon juice,Sunflower Oil - to deep fry,1 tablespoon Rice flour,1 Potato (Aloo) - grated,1 teaspoon Kasuri Methi (Dried Fenugreek Leaves), 50, Indian, To begin making Poha Stars Recipe (Poha Potato Fritters Flavoured With Kasuri Methi), soak poha for 5 minutes in water and then drain the water.Add the bread crumbs and all the other ingredients and mix to form a firm dough.
Add water, if required.Take a small ball of mixture and press a little bit.
By using star shaped cookie cutter, give it shape of a star.
Do same with the rest of dough until all the dough is used up.Heat oil in a deep frying pan When the oil is hot enough, carefully put the poha batata stars one after the other and deep fry all the stars in batches till golden brown and crisp.
Make sure you do not overcrowd oil to avoid uneven cooking.Once fried, take them out on a kitchen towel to drain all the excess oil.Serve Poha Stars Recipe (Poha Potato Fritters Flavoured With Kasuri Methi) with tomato ketchup, Date and Tamarind Chutney Recipe | Khajur Imli Chutney and a smoothie like Cocoa Banana Almond Date Smoothie in the evening., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/aarti/Poha_Stars_Recipe_cutlets.jpg, 11
Ingredients: salt,yellow moong dal (split),cumin powder (jeera),ghee,red chilli powder,cloves garlic,cumin seeds (jeera),turmeric powder,spinach leaves (palak),sunflower oil

Lahsuni Palak Dal Recipe (Spinach & Lentil Curry with Garlic), 1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin powder (Jeera),5 cloves Garlic - finely chopped,Salt - to taste,1 teaspoon Ghee,1/2 cup Yellow Moong Dal (Split),1/2 teaspoon Cumin seeds (Jeera),1 teaspoon Sunflower Oil,1/2 teaspoon Red Chilli powder,150 grams Spinach Leaves (Palak) - finely chopped, 50, North Indian Recipes, To begin making the Lahsuni Palak Dal Recipe, we will first cook the dal until soft.
Rinse the place the Moong Dal in the pressure cooker.
Add salt and 3 cups of water, cover the pan, place the weight on and pressure cook until you hear one whistle.
After the first whistle, turn the heat to low and simmer the dal for 3 to 4 minutes.
After about 3 to 4 minutes, turn off the heat and allow the pressure to release naturally.
The dal continues to cook under the pressure even when the heat is turned off.
Once the dal is cooked, whisk it until smooth and keep aside.Our next step is to cook the spinach.
Heat the ghee in a heavy bottomed saucepan on medium heat; add the chopped spinach, the turmeric powder, red chilli powder, cumin powder and salt.
Saute the spinach on low to medium heat, until it is completely cooked through.
Once the spinach is cooked, stir in the cooked dal and give the Lahsuni Palak Dal a quick boil.
Turn off the heat and transfer the Dal Palak to a serving bowl.Heat ghee in a small pan; add the cumin seeds and the garlic.
Saute until the garlic turns lightly brown and the aromas are coming through.Pour the Garlic (Lahsun) Tadka over the Dal Palak and serve.
Serve the Lahsuni Palak Dal along with phulka or steamed rice.
, https://www.archanaskitchen.com/images/archanaskitchen/Indian_Dal_Khadi_Curry/spinach_lentil_curry_garlic_Lahsuni_palak_dal_recipe-2.jpg, 10
Ingredients: salt,pretzels,dates,badam (almond),dry coconut (kopra) flakes,almonds (badam),pecans,coconut oil,instant oats (oatmeal)

Healthy Oats And Nuts Energy Bar Recipe, 1/2 cup Pretzels,1-1/2 cup Instant Oats (Oatmeal),12 Dates,Salt - a pinch or to taste,5 Slivered Almonds (Badam),1/2 cup Badam (Almond),1/4 cup Coconut Oil,1 cup Pecans,1/2 cup Dry coconut (kopra) - flakes, 60, Indian, To begin making Healthy Oats And Nuts Energy Bar Recipe, take a pan and roast coconut flakes till light brown.Add 1-1/4 cup oats, pecan nuts, pretzels, dates, toasted coconut flakes, almonds, salt and coconut oil in a food processor.
Blend till a soft dough forms.Take it out in a bowl and add chopped almonds and remaining 1/4 cup oats.
mix it well with a wooden spatula.Take a 9x9 inch pan lined with parchment paper.Spread the dough on parchment paper and press it properly.Freeze it for about 40 minutes or till solidified.After 40 minutes, take the pan out and cut into bars.
You can store it away for upto 2 weeks in an airtight container.Serve Healthy Oats And Nuts Energy Bar Recipe along with a glass of Turmeric Milk Recipe (Haldi Doodh) or Ragi Kanji (Salt Version) Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Healthy_Oats_and_nuts_bar_1600.jpg, 9
Ingredients: salt,ginger,rice flour,coriander (dhania) leaves,asafoetida (hing),water,bottle gourd (lauki),green moong dal,green chillies,sunflower oil

Lauki and Whole Green Moong Dal Cheela Recipe, Water - as required,1 cup Green Moong Dal (Whole),1 inch Ginger - chopped,2 teaspoons Sunflower Oil,1 tablespoon Coriander (Dhania) Leaves - finely chopped,1/2 cup Bottle gourd (lauki) - grated,Asafoetida (hing) - a pinch,Salt,2 Green Chillies - chopped,1 tablespoon Rice flour, 25, Indian, To begin making Lauki And Whole Green Moong Dal Cheela Recipe, soak whole green gram for 5 hours.
Wash and drain green gram.
You can now proceed to prepare the batter for the cheela.To prepare the cheela batter, blend soaked green gram, ginger and chilies in a mixer to a smooth batter adding enough water.The batter should have a consistency thicker than a dosa batter as the addition off lauki will in turn add more water to the batter.
Transfer the batter to a mixing bowl.At this stage, grate the lauki and add to the batter.
Add chopped coriander leaves, salt, rice flour and hing.
Add water if needed and prepare batter just like that of a dosa batter consistency.Heat a Tava or frying pan.
Take a ladle full of batter and pour over the Tava.
Spread the batter in circular motion from inside out.
Pour a teaspoon of oil / ghee all over the sides of cheela and cook till it turns golden brown on both the sides.
Similarly, prepare rest of the cheelas.Serve Lauki and Whole Green Moong Dal Cheela Recipe with Red Chilli Coconut Chutney Recipe (South Indian Chutney), or Sweet and Spicy Tomato Chutney Recipe for breakfast.
You can also serve a cup of Masala Chai with it., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Preeti_Tamilarasan/Lauki_Cheela_Recipe.jpg, 10
Ingredients: salt,cumin powder (jeera),green zucchini cubes,spinach,bread cubes (croutons),cloves garlic,virgin olive oil,black peppercorns,water,onion,coconut milk,coconut oil

Spinach Coconut Zucchini Soup Recipe, 1 Onion - sliced,2 teaspoons Extra Virgin Olive Oil,1 Green zucchini - cut into 1 inch cubes,6 Whole Black Peppercorns,1 teaspoon Cumin powder (Jeera),Salt - to taste,1/2 cup Water,4 cloves Garlic - finely chopped,1 cup Spinach,1/4 cup Fried Bread Cubes (Croutons),1 tablespoon Coconut Oil,1 cup Coconut milk, 30, Continental, To begin making the Spinach Coconut Zucchini Soup Recipe, wash and clean the spinach leaves, roughly chop and set aside.
In a skillet, heat oil on medium flame, add the garlic and onions and saute for a couple of minutes.
To this add the spinach leaves, chopped zucchini, and cook for about two minutes until the spinach wilts down and the zucchini is well cooked.
Finally add the peppercorns and salt and turn off the flame.
Allow the Spinach Coconut Zucchini Soup mixture to cool and then transfer to a mixer jar.
Grind to a smooth paste.
In a skillet, heat the coconut oil on medium flame, once hot, add the ground Spinach Coconut Zucchini Soup mixture, cumin powder, coconut milk and water.
Bring the Spinach Coconut Zucchini Soup to a brisk boil and turn off the flame.
 Check the salt and seasonings and adjust to suit your taste.Serve the Spinach Coconut Zucchini Soup along with Lettuce, Apple And Carrot Salad With Chilli Dressing Recipe and a Cheesy Grilled Sandwich With Smoked Chicken Recipe for a complete meal.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Spinach_Zucchini_Coconut_Milk_Soup_Recipe.jpg, 12
Ingredients: salt,butter salted unsalted,cheese you find difficult get,corn flour,eggs,milk,butterof butter,mozzarella cheese,cheese you can do take paneer salt grind mixer,vivatta maida,sugar,packet britannia,vanilla,lemon,eggs,milk powder,icing sugar,butter

Cheese Tarts Recipe, 1 cup Vivatta Maida,1 teaspoon Corn flour,1/4 cup Icing Sugar,Salt - a pinch if you are using unsalted butter,1/4 cup Milk,1 teaspoon Vanilla Extract,1 packet Britannia Cream Cheese - if you find it difficult to get cream cheese all you can do is take grated paneer add pinch salt n grind it in your mixer,1 Whole Eggs,1 teaspoon Lemon juice - can add lemon zest as well,Salt - a pinch,2 tablespoons Milk Powder,50 grams Butter - at room temperature salted or unsalted,1/4 cup Sugar,25 grams Butter - 25 grams of butter,1 Whole Egg - 2 eggs depending on how many tarts you have prepared,1/3 cup Mozzarella cheese,1 Egg yolks - or 2, 115, Continental, To bgein making the Cheese Tarts recipe, lets start with the crust take butter and icing sugar mix well in stand or electric mixer till butter is white n creamy.
Add egg and vanilla extract.
Mix them egg should mix well with the butter.
In the end add maida, milk powder and mix well like a dough just like chapati dough but a bit softer.
Wrap it a plastic wrap and rest for 10 minutes.Preheat  your oven at 190 degree Celsius for 10 minutes.
Roll the dough n make small circle shouldn’t be too thick or thin just like how you make pooris you can use tart moulds or just take small circles n fix them in your cupcakes tray or moulds.Bake the tarts at 190 degrees for 15 to 16 minutes or till the tarts are lightly brown once they are out of oven they will turn out crispNow comes the filling to mix all the ingredients you can either use double boiler method or just take a non stick pan and simmer it.
Add cream cheese, cheese, lemon juice, sugar, vanilla extract mix till cheese melts.Add milk, corn starch and add very little water mix it well and add to the mixture.
Give it a nice mix till everything is mixed well.Remove from heat, cool a bit and add eggs one by one and butter mix well and cool the mixture.
Once the crust cools down add the filling and brush the filling with egg yolk it gives a nice glaze.
Bake once again at 230 degree Celsius for 6 to 7 minutes.Remove from the oven let the tarts cool down.
Can store them in fridge or in a container outside at room temperature.Serve Cheese Tarts along with Cafe Latte and Aloo Tikki Stuffed Pita Sandwich for your tea break., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shwetapatel1117-gmail.com/Cheese_tarts.jpg, 18
Ingredients: salt,corn flour,garam masala powder,asafoetida (hing),potato (aloo),red chilli powder,spinach leaves (palak) packed,onion,coriander powder,turmeric powder,chana dal (bengal gram dal),instant oats (oatmeal),sunflower oil

Spinach Oats Vada Recipe, 1 Potato (Aloo) - peeled,1 teaspoon Red Chilli powder - adjust,1/4 cup Chana dal (Bengal Gram Dal) - boiled,1 teaspoon Corn flour,1 cup Spinach Leaves (Palak) - packed,1/2 teaspoon Coriander Powder (Dhania),Salt - to taste,1 cup Instant Oats (Oatmeal),1 Onion - finely chopped,Asafoetida (hing) - a pinch,1/4 teaspoon Turmeric powder (Haldi),1/4 teaspoon Garam masala powder,Sunflower Oil - to shallow fry, 50, South Indian Recipes, To prepare Spinach Oats Vada Recipe, in a large mixing bowl, add all the ingredients given for making vada and mix well.
(spinach, oats, mashed boiled chana dal, corn flour and spices mentioned)Shape them into thin patties and give an impression in the center.Heat a pan with about a tablespoon oil and shallow fry the shaped vadas first on one side over medium flame, till they turn brown and crispy.Flip the vadas and fry them on the other side till they turn light brown.Drain them in a kitchen tissue.Serve these delicious and healthy Spinach Oats Vada Recipe hot along with Dhaniya pudina chutney or kadale chutney recipe during tea time with hot coffee or adrak tea., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/umar/Spinach_Oats_Vada_.jpg, 13
Ingredients: tomato,salt,ginger,papad,green chilli,asafoetida (hing),ghee,red chilli powder,cloves garlic,curd,coriander (dhania) leaves,coriander powder,turmeric powder,kasuri methi (dried fenugreek leaves),cumin (jeera) seeds

Rajasthani Papad Ki Sabzi Recipe, Salt - as required,2 sprig Coriander (Dhania) Leaves - finely chopped,1 inch Ginger - chopped,1/2 teaspoon Coriander Powder (Dhania),1 tablespoon Kasuri Methi (Dried Fenugreek Leaves),3 Papad,1/2 cup Curd (Dahi / Yogurt) - whisked,1 Green Chilli - chopped,1/2 teaspoon Red Chilli powder,1 tablespoon Ghee,1/4 teaspoon Asafoetida (hing),3 cloves Garlic,1/2 teaspoon Cumin (Jeera) seeds,1/4 teaspoon Turmeric powder (Haldi),2 Tomato - pureed, 30, Rajasthani, To begin making the Papad ki Sabzi recipe, roast the papad on the gas or in the microwave until completely roasted.
Break the popad into small quarters and keep aside.Make a paste of the ginger, garlic and green chillies using a pestle and mortar.
Keep aside.Heat ghee in a pan over medium heat; add the cumin seeds and allow it to crackle.
Add the ginger, garlic green chilli paste and the kasuri methi.Saute for a few seconds.
Add the tomato puree, turmeric powder, red chilli powder, coriander powder and give it a brisk boil.After a minute, add the curd, roasted papad and salt.
Turn the heat to low, keep mixing the Papad ki sabzi, until all the ingredients are well combine.Simmer the mixture for about 5 minutes.
You will notice the curd will begin to curdle a little and this process is natural.
Allow it to simmer, until the papad is well soaked into the curry.
Once done, check the taste of salt and spices and adjust to taste accordingly.Turn of the heat and transfer the papad ki sabzi to a serving bowl and serve hot.Serve Papad ki Sabzi with Pindi Chole, Jowar Atta Roti and Lacha Pyaz  for a special weekend lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Rajasthani_Papad_Ki_Sabzi_Recipe_North_indian_Healthy_1_1600.jpg, 15
Ingredients: tomato,salt,cumin powder (jeera),sunflower oil,red chilli powder,cloves garlic,sugar,onion,broccoli,thyme leaves,avarekai (broad beans),eggs,spinach leaves (palak),dried oregano

Spinach & Broad Bean Shakshuka Recipe, 1 Onion - sliced,1 teaspoon Sugar,Sunflower Oil,1 teaspoon Cumin powder (Jeera),1 cup Broccoli - cut into small florets,Salt - to taste,1 teaspoon Red Chilli powder,2 cloves Garlic - chopped,2 teaspoon Dried oregano,1 cup Spinach Leaves (Palak),4 Tomatoes - chopped,2 teaspoon Red Chilli powder,2 Whole Eggs,1 cup Avarekai (Broad Beans),1 teaspoon Dried Thyme Leaves, 55, European, To begin making the Spinach & Broad Bean Shakshuka Recipe, heat a sauce pan with oil.
Add onions and garlic and saute until they turn translucent.Add chopped tomatoes and sprinkle with little salt and stir fry until the tomatoes become soft and the raw smell goes away.Add spinach leaves and saute until they wilt, this will take about 10 minutes.
Add all the spice powders and give it a toss.Add broccoli, broad beans and about 1/2 cup of water and cover it with a lid and cook for about 10 minutes till the broccoli and green beans become tender.Once done open the lid and mix all the ingredients together.
Finally, crack the eggs into the tomato mixture and space them out evenly.
Sprinkle with little salt and pepper and Cover it with lid and cook for about 5 minutes.Serve the Spinach & Broad Bean Shakshuka Recipe along with garlic bread or focaccia bread that would go really well along with curry., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Spinach__Broad_Bean_Shakshuka_Recipe.jpg, 14
Ingredients: salt,del monte corn kernels,mustard seeds,drumstick leaves (moringamurungai keerai),jaggery,red chilli powder,water,cumin seeds (jeera),turmeric powder,sunflower oil

Corn And Drumstick Leaves Salad Recipe, 2 teaspoons Sunflower Oil,Salt - to taste,1/4 teaspoon Mustard seeds,1/4 teaspoon Red Chilli powder,2 cups Drumstick Leaves (Moringa/Murungai Keerai),1/4 cup Water,1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Jaggery - powdered,1/2 teaspoon Cumin seeds (Jeera),100 grams Del Monte Whole Corn Kernels, 20, Indian, To begin making Corn and Drumsticks Leaves Salad Recipe, first wash the corn kernels and clean the drumstick leaves.In a heavy bottomed pan, add some oil and heat it on medium flame.
Once the oil is hot, add cumin seeds and mustard seeds and turn to a low flame.Once the mustard seeds splutter add the corn kernels and saute for 2 minutes.Now add in the turmeric powder, chilli powder, salt  and give it a stir until the masalas are combined with the corn.
Next add in the drumstick leaves and saute until everything is well combined.
Adjust the salt, jaggery powder and cook on a low flame.
Once the drumstick leaves have shrunk and corn kernels are soft, turn off the flame.
Serve Corn and Drumstick Leaves Salad along with a Rasam, Cabbage Poriyal and Rice for a healthy weekday lunch, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Corn_And_Drumstick_Leaves.jpg, 10
Ingredients: tomato,salt,cumin powder (jeera),coriander (dhania) leaves,black beans,chicken stock,red chilli powder,chicken thighs,carrot,onion,lemon,sweet corn,green bell pepper (capsicum),pepper

Slow Cooker Mexican Chicken Stew Recipe, 1 Onion - sliced,1 teaspoon Cumin powder (Jeera),1 cup Sweet corn,1 Green Bell Pepper (Capsicum) - diced,1 cup Tomato - chopped,150 grams Chicken thighs - shredded,1 cup Chicken stock,1 teaspoon Red Chilli powder,2 Carrots (Gajjar) - diced,2 tablespoons Coriander (Dhania) Leaves - chopped,1 cup Black beans - (optional),2 teaspoons Lemon juice,1-1/2 teaspoons Salt and Pepper, 360, Mexican, To begin making the Slow Cooker Mexican Chicken Stew recipe, Heat a pressure cooker with oil, add the onions and carrot, fry till the onions become translucent.
This will take about 4-5 minutes on medium flame.
Now add the bell peppers and corn along with tomato and give it a saute for 2 minutes.
Next add in your spice powders - chilli powder, cumin powder and salt.
Add the chicken thighs and black beans.
Mix all the ingredients together.
Add about 1 cup water and cook for about 1 hour on a slow cooker and on a normal cooker you can cook for about 4 whistle or 30 minutes.
Release the pressure naturally and you can garnish with some coriander leaves and serve.
Serve Slow Cooker Mexican Chicken Stew along with Herbed Butter Garlic Quinoa Recipe and Chilled Sweet & Sour Cucumber Noodle Salad Recipe for a complete wholesome weekend meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/MEXICAN_CHICKEN_STEW_SLOW_COOKER.jpg, 14
Ingredients: cashew nuts,salt,corn flour arrowroot powder,maple syrup ( can also be used not vegan),strawberries,vanilla,coconut milk,balsamic vinegar

Dairy Free Balsamic Strawberry Ice-cream Recipe, 1-1/4 cup Cashew nuts - soaked for 6 hours,700 grams Strawberries - chopped,1 teaspoon Vanilla Extract,1 cup Coconut milk - thick,1/2+1/2 cup Maple syrup - (honey can also be used if not vegan),pinch Salt,1 tablespoon Corn flour - or arrowroot powder,4 tablespoons Balsamic Vinegar, 980, Continental, To begin making the Dairyfree Balsamic Strawberry Ice-cream recipe, in a bowl add balsamic vinegar, 1/2 cup of honey and arrowroot powder and whisk until combined without any lumps.Combine this mixture and chopped strawberries in a saucepan and cook until mushy and bubbly, for approximately 8 minutes.
Let it cool completely.Drain the cashews to remove excess water.In a blender add drained cashews, 1/2 cup maple syrup, pinch of salt, 1 cup coconut yogurt and the cooled strawberry mixture and blend until completely smooth.
This can be done in batches.Pour this into a container and cover it with a cling wrap and chill overnight.Set it out on the bench top for about 5 minutes and scoop it out to serve.
Serve Dairy free Balsamic Strawberry Ice-cream as a dessert after a delicious dinner of Paneer Pav Bhaji., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Dairyfree_Balsamicstrawberry_icecream.jpg, 8
Ingredients: salt,mint leaves (pudina) bunch,cloves garlic,baguette,lemon,pepper,button mushrooms,cherry tomato

Herb Mushroom Bruschetta Recipe, 3-4 Cherry tomatoes - quartered,10 to 12 Button mushrooms - cleaned and sliced,Mint Leaves (Pudina) - half a bunch,Salt and Pepper - to taste,4-5 cloves Garlic,1 Baguette,1 Lemon, 30, Italian Recipes, To begin the Herb Mushroom Bruschetta Recipe, let's start with making the topping for the bruschetta.Blitz together mint, garlic, salt, pepper and olive oil in a food processor until a coarse texture of the herbs is achieved.
Alternatively, you can mince the mint and garlic with a sharp knife and a chopping board.To prepare the mushrooms, heat a tablespoon of olive oil in a pan.
Saute the cleaned and sliced mushroom until all the moisture has evaporated and the mushroom is dry.At this point, we will add the coarsely ground mint-garlic mixture along with a tablespoon of freshly squeezed lime juice.
Continue to cook for a minute and turn off the heat.To toast the baguette, slice the baguette and brush both the sides with olive oil.
Bake the slices in a preheated 180 C oven for 10 minutes or until the baguette is golden brown and lightly crisp.
We can also toast the baguette slice on a pan on medium heat until it turns brown and crisp.For the final assembly of the Herb Mushroom Bruschetta, top the baguette with the warm mushroom mixture and quartered tomatoes with an optional sprinkle of chili flakes and drizzle of olive oil.Serve the Herb Mushroom Bruschetta as an appetizers for your parties or with Minestrone Soup and Spaghetti in Creamy Spinach Sauce for a weeknight dinner, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shyma_Menon/Herbed_Roasted_Mushroom_Brushchetta_Recipe.jpg, 8
Ingredients: salt,elephant yam (suransenairatalu),coconut,mustard seeds,asafoetida (hing),coriander (dhania) leaves,sugar,onion,lemon,green chillies,sunflower oil

Maharashtrian Style Surnachi Koshimbir Recipe-Yam Salad, 300 grams Elephant yam (Suran/Senai/Ratalu) - cut into thin and small pieces,2 sprig Coriander (Dhania) Leaves - chopped,4 tablespoons Fresh coconut - grated,Salt - to taste,1 teaspoon Mustard seeds,1 Onion - chopped,1 pinch Sugar,1 Lemon juice,2 Green Chillies - chopped,2 tablespoons Sunflower Oil,2 tablespoon Sunflower Oil,1 pinch Asafoetida (hing), 40, Maharashtrian Recipes, To begin making the Surnachi Koshimbir Recipe, wash, peel and cut the yam into 1 inch cubes.
In a pressure cooker, combine the yam along with 1/2 a cup of water and pressure cook for 4 whistles.
Turn off the flame.
Allow the pressure to release naturally.
Once the pressure has released, drain the water and keep the yam aside.
Heat a shallow pan with oil on medium flame, add the boiled yam and stir fry, until the outsides get crispy.
Add a pinch of salt and continue to fry till it gets a brown colour.
Drain on an absorbent paper.
In a  mixing bowl, add chopped onions, coriander leaves, lemon juice, salt and a pinch of sugar and the yam.
Mix them well.To season, heat a tadka pan on medium flame add oil once it heats up, add mustard seeds and a pinch of hing and leave it on the stove for 10 seconds.
turn off the flame.
 Pour it over the yam salad and mix well and serve.
Serve the Surnachi Koshimbir Recipe along with Masala Bhaat and a bowl of Cauliflower & Cucumber Raita., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Maharashtrian_Style_Surnachi_Koshimbir_Recipe_Yam_Salad.jpg, 11