anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,green bell peppers,ginger,cloves garlic,carrot,ginger teriyaki sauce,soy sauce,eggs noodles (flat),onion,chicken,pepper,green zucchini,red chilli sauce,sunflower oil

Spicy And Delicious Chicken Teriyaki Noodle Recipe, 1 Onion - sliced,100 grams Chicken - shredded,1 inch Ginger - chopped,3 tablespoons Sprig Ginger Teriyaki Sauce,Salt and Pepper - to taste,2 cups Egg noodles - (Flat) boiled,1 Green bell peppers - julienned,1/2 Green zucchini - julienned,1 tablespoon Sunflower Oil,4 cloves Garlic - chopped,2 tablespoons Soy sauce,1 tablespoon Red Chilli sauce,2 Carrots (Gajjar) - julienned, 45, Indo Chinese, To begin making the Chicken Teriyaki Noodle Recipe,follow how to make these flat noodles at home to make noodles.We will boil the noodles in a saucepan filled with enough water.
Once the noodles are cooked, drain all the water and rinse the noodles over a running cold water.
This is done in order to stop the noodles from cooking further.
Drizzle some oil over the noodles, mix and keep it aside.
In a bowl, add the shredded chicken pieces and two tablespoons of Teriyaki Sauce.
Coat the chicken pieces with the sauce and let it marinate for at least 20 minutes.
In a wok, add a tablespoon of oil and let it heat up.
Once the oil is hot, add the chopped ginger and garlic and saute till they soften.
Add in onions and saute till they turn translucent.Once the onions are translucent,  add carrots and sprinkle a little salt and saute for 5 minutes till the carrots are soft and cooked.Add zucchini and bell peppers and saute till they become soft.
Once the vegetables are well roasted  add all the sauces - a tablespoon of ginger teriyaki sauce, soy sauce and sichuan sauce and mix well.Add in marinated chicken pieces and roast until the chicken is cooked.
When the chicken is done, add in the cooked flat noodles and toss it well for 3 to 4 minutes and serve Chicken Teriyaki Noodle warm.Serve the Chicken Teriyaki Noodle Recipe along with Vegetable Clear Soup With Lemon Grass Recipe and Spring Rolls to make it a special meal for your weekend dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Flat_Noodle_Tossed_with_Sauted_Vegetables__Teriyaki_Sauce_Recipe_.jpg, 14
Ingredients: salt,ginger,coconut,coriander (dhania) leaves,mustard seeds,asafoetida (hing),black peppercorns,dry red chilli,curd,curry leaves,cumin seeds (jeera),beetroot,green chillies

Beetroot Tambuli (Beetroot Raita With Coconut) Recipe, 1 cup Curd (Dahi / Yogurt),2 Green Chillies,1/2 teaspoon Mustard seeds,1 inch Ginger - chopped,Salt - to taste,10 Whole Black Peppercorns,1 to 2 Dry Red Chilli,3/4 cup Fresh coconut - grated,1 sprig Curry leaves,1 cup Beetroot - grated,1/2 teaspoon Cumin seeds (Jeera),2 teaspoons Coriander (Dhania) Leaves - chopped,1 pinch Asafoetida (hing), 40, Indian, To begin making the Beetroot Tambuli recipe, heat oil in a wide pan and add cumin seeds and peppercorns.Once it splutters, add chopped ginger and green chillies and roast it until you see the change in colour.Add the fresh coconut and roast until you see the rawness disappear.
It will take about 1-2 minutes.Add these into a small blender and blend it without adding any water.To the same pan, add some more oil and toss the grated beetroot with some salt.
Saute until it becomes soft and tender.
Allow it to cool.Once it is done, add the beetroot to the coconut mixture and blend it to a coarse textured paste in a blender.In a bowl add the yogurt, beetroot mixture and required salt and mix well.The next step is to make the tempering.
Heat oil in a tadka pan and add mustard, hing, curry leaves and red chillies.
Spoon the tempering on the Beetroot Tambuli and it is ready to be served.Serve Beetroot Tambuli with Mixed Vegetable sambar and steamed rice for a delicious meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Beetroot_tambuli.jpg, 13
Ingredients: rabri,baking powder,khoya (mawa),cardamom (elaichi) podsseeds,fennel seeds (saunf),milk,saffron strands,raisins,water,rose essence,sugar,pistachios almonds,sooji (semolina rava),flour (maida),sunflower oil

Malpua With Rose And Saffron Syrup Recipe, 1/4 teaspoon Cardamom (Elaichi) Pods/Seeds - crushed,2 cup Sugar,1/3 cup Khoya (Mawa),1 cup Milk,1/2 teaspoon Fennel seeds (Saunf) - crushed,1/4 cup Raisins,5 Cardamom (Elaichi) Pods/Seeds,Pistachios - or almonds to garnish,8 Saffron strands,2 tablespoons Sugar,1 teaspoon Rose Essence,1/2 cup All Purpose Flour (Maida),1/4 teaspoon Baking powder,1-3/4 cup Water,Rabri - thick clotted cream,1/2 cup Sooji (Semolina/ Rava),Sunflower Oil - to deep fry, 130, North Indian Recipes, To begin with Malpua With Rose And Saffron Syrup, pour the milk into a saucepan and let it boil.
Switch off the heat when it reaches the boiling point.Add semolina/suji to the milk and mix well.
Let it stand for 15-20 min and again mix it properly.Add flour, sugar and mawa, mix well.
Grate the mawa/khoya before adding to the mixture.Add crushed fennel seeds, cardamom seeds and raisins and mix it gently.
Cover the mixture and let it stand for at least an hour.The next step is to make the syrup.
Add measured amount of sugar and water in a saucepan and let it boil.
As the sugar dissolves completely, lower the heat to medium.Add cardamoms, saffron and rose to flavour the syrup.
Keep the syrup hot.Now to make the pancakes/malpuas, heat sufficient oil in a deep fry pan for frying.
As the oil is heating up, beat the batter really well.
Add baking powder to the batter just before frying.Once the oil is hot, reduce it to the lowest point.
Next, take a ladle full of batter, pour it gently into the oil and do not touch.Once it starts to get golden brown, turn it over and let it fry on the other side as well.Deep fry till nicely brown.
The edges should start to get crispy but the centre still be a little soft.
Drain the pancakes on tissues.Dip it in the hot rose and saffron syrup.To serve the malpuas, remove the pancakes/malpuas from the syrup, transfer them to individual plates, pour a bit of syrup on top and garnish it with almonds and pistachios.
Serve with cold rabri on the side.Serve Malpua With Rose And Saffron Syrup as a dessert after your meal or you can also serve it to your guest with some spicy snack like Matar Samosa or Moong Dal Mini Samosas., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Swayampurna_Mishra/Malpua_with_rose_and_saffron_syrup.jpg, 15
Ingredients: salt,hung curd (greek yogurt),rolled oats,nutmeg powder,almond milk (badam milk,coconut,carrot,vanilla,chia seeds,mixed nuts,granola nuts topping,cinnamon powder (dalchini)

Carrot Cake Overnight Oats Recipe, 1/2 cup Carrots (Gajjar) - grated,2 teaspoon Chia Seeds,2 tablespoon Honey - or as needed,1 1/4 cup Rolled Oats,2 tablespoon Dessicated Coconut,1/2 cup Hung Curd (Greek Yogurt),1/3 cup Mixed nuts - roughly chopped,1 teaspoon Cinnamon Powder (Dalchini),1 pinch Nutmeg powder,Granola - and more nuts for topping,1-1/4 cup Almond Milk (Badam Milk),1 pinch Salt,2 teaspoon Vanilla Extract, 310, Continental, To make the Carrot Cake Overnight Oats, mix together all the ingredients, except the granola and nuts for topping, in a medium sized bowl.Stir them all well until it is fully combined.Divide the oats mixture into smaller mason jars or single serving bowls.
Cover them and refrigerate overnight or for at least for 3 hours, until the oats soak up the liquid and turn soft and tender.At breakfast time, when ready to eat, top with some nuts or granola.
If you prefer your oats warm, microwave the jar/bowl for 40 to 50 seconds.Serve the Carrot Cake Overnight Oats along with a bowl of fruits., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Divya_Shivaraman_/Carrot_Cake_Overnight_Oats.jpg, 12
Ingredients: baking powder,salt,sunflower oil,carrot,sugar,dark chocolate,cardamom powder (elaichi),eggs,flour (maida),walnuts,cinnamon powder (dalchini)

Spiced Carrot Walnut Cake Recipe With Chocolate, 3/4 cup Sugar,1 teaspoon Baking powder,1/4 cup Dark chocolate - chopped,1/4 cup Walnuts - toasted,1/4 teaspoon Salt,1-1/4 cup All Purpose Flour (Maida),2 cups Carrots (Gajjar) - grated,1/2 cup Sunflower Oil,1/4 teaspoon Cardamom Powder (Elaichi),2 Whole Eggs,1/4 teaspoon Cinnamon Powder (Dalchini), 60, Continental, To begin making the Spiced Carrot Walnut Cake Recipe, first get all the ingredients ready - like grating carrots, measuring the ingredients, chopping the chocolate etc.Preheat the oven to 180 C and grease a round or square baking dish with butter and dust it with flour.In a mixing bowl, sift together the flour, cinnamon powder, cardamom powder, baking powder and salt.
Add the sugar, carrots, oil, eggs and toasted walnuts.
Using a hand mixer, beat all the ingredients together until well combined.Pour the carrot cake batter into the baking dish and bake in the oven for about 25 to 30 minutes until done.
When you insert a tester into the cake, it should come out clean.Once baked, remove the carrot cake from the oven and allow it to cool, while we make our topping.Melt the chocolate in a double boiler or in the microwave until you get a smooth paste of the chocolate.Spread the melted chocolate over the cake and serve.Serve the Spiced Carrot Walnut Cake with Chocolate as a tea time snack along with a cup of coffee or pack into the snack box for kids., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sowpernica/Spiced_Carrot_Walnut_Cake_Recipe-1.jpg, 11
Ingredients: basmati rice,salt,chana dal (bengal gram dal),coriander (dhania) leaves,green peas (matar),mustard oil fr,turmeric powder,green chillies

Dhuska Recipe (Rice Fried Bread), Salt - to taste,Mustard oil - as required to deep fr,1/2 cup Chana dal (Bengal Gram Dal) - washed and soaked in water for 4 to 5 hours,1/5 teaspoon Turmeric powder (Haldi),2 tablespoons Green peas (Matar),2 tablespoon Coriander (Dhania) Leaves - finely chopped,1 cup Basmati rice - washed and soaked in water for 4 to 5 hours,3 Green Chillies - finely chopped, 50, Jharkhand, To begin making the Dhuska, grind rice and chana dal with water to a idli/dosa batter consistency.Now add green peas, green chillies, salt, turmeric powder and chopped coriander.
Mix well.Heat oil in a pan.
When the oil is hot, pour some batter directly in the oil with the help of a laddle.Deep fry both the sides till it changes the colour.Transfer them on a paper towel.
Repeat the process with with remaining batter.Serve Dhuska along with Aloo Sabzi and Dhaniya Pudina Chutney for lunch on a weekend., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/aarti/Dhuska_Recipe.jpg, 8
Ingredients: salt,red chilli flakes,ginger garlic paste,kabuli chana (white chickpeas),onion,lemon,black pepper powder,turmeric powder,basil powder oregano,sunflower oil

Chickpea Soup Recipe, 1/2 teaspoon Red Chilli flakes,1 teaspoon Ginger Garlic Paste,Salt - to taste,1/2 cup Kabuli Chana (White Chickpeas),1 teaspoon Basil powder - or oregano,1 Onion - chopped,Lemon juice - to taste,Turmeric powder (Haldi) - a pinch,1 teaspoon Sunflower Oil,1 teaspoon Black pepper powder, 35, North Indian Recipes, To begin making the Chickpea Soup recipe, wash and soak chickpeas for 8 to 10 hours.
Pressure cook chickpeas for 3 to 4 whistles till they are soft.
While cooking add a cup of water and a pinch of turmeric.
Allow the chickpeas to cool.
Once they are cool enough to handle, add some more water and blend the chickpeas to a super smooth paste.
Heat a teaspoon oil in a wok.
Saute chopped onions, ginger garlic paste till raw smell goes.
Add chickpeas puree and add water as required to get the desired consistency.Add salt, basil powder, chilli flakes and bring it to boil.
Finally, add freshly ground pepper powder and few drops of lemon and boil for another 2 minutes.
Serve hot.Serve Chickpea Soup along with Garlic Bread for a weeknight healthy and light dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/CHICKPEA_SOUP_.jpg, 10
Ingredients: tomato,salt,cumin powder (jeera),tamarind water,asafoetida (hing),ghee,mustard seeds,red chilli powder,cloves garlic,curry leaves,coriander (dhania) leaves,black pepper powder,horse gram dal (kollu kulith),coriander powder,turmeric powder

Kollu Rasam Recipe - Healthy Horse Gram Rasam, 2 Tomatoes - made into a puree,1 teaspoon Coriander Powder (Dhania) - roasted,1/2 teaspoon Mustard seeds,Salt - to taste,1/4 teaspoon SSP Asafoetida (Hing),1 teaspoon Cumin powder (Jeera) - roasted,1 cup Tamarind Water,1/2 teaspoon Black pepper powder,50 grams Horse Gram Dal (Kollu/ Kulith) - soaked for 4 hours,1/2 teaspoon Red Chilli powder - as required,5 sprig Coriander (Dhania) Leaves - chopped for garnishing,1 tablespoon Ghee,1 teaspoon Turmeric powder (Haldi),3 cloves Garlic - crushed,1 sprig Curry leaves, 70, South Indian Recipes, To begin making the Kollu Rasam Recipe, first soak the Kollu (horse gram) for 4 hours or overnight.Once it is well soaked, add 1/4 cup of  water and cook it in the pressure cooker for  6 whistles.
Turn the heat to low and simmer for another 15 minutes and turn of the heat.
Allow the pressure to release naturally.Combine the tomato puree, tamarind water and the cooked kollu/horse gram in a saucepan.Add in the turmeric powder, cumin, coriander powder, asafoetida and black pepper powder.Add in the salt to taste and stir well.
Place this mixture on high heat and boil it for 5 to 8 minutes until you smell the aromas rising.Adjust the consistency of the horse gram rasam by adding more water if required.Check the salt and seasonings at this stage and adjust to taste accordingly.While the Kollu Rasam is simmering, we will proceed to make the seasoningHeat ghee in a small pan; add in the mustard seeds and allow it to crackle.
Next add in the crushed garlic cloves and stir for a few seconds until you smell the aromas.Finally add in the curry leaves and turn off the heat and add the seasoning to the horse gram rasam.
Transfer the Kollu Rasam into a serving bowl and serve hot.Serve Kollu Rasam/ Horse gram Rasam along with Steamed Rice and Chena Vazhakkai Erissery and Elai Vadam for a weekday meal.
, https://www.archanaskitchen.com/images/archanaskitchen/Indian_Dal_Khadi_Curry/SSP_Kollu_Rasam_Step_By_Step_Horse_Gram_Rasam_6-2_1600.jpg, 15
Ingredients: salt,cumin powder (jeera),coriander (dhania) leaves,red chilli powder,cloves garlic,pearl onion (sambar onion),peanuts (moongphali),coriander powder,turmeric powder,sunflower oil the stuffing

Kathiyawadi Stuffed Onion Recipe, 3/4 cup Roasted Peanuts (Moongphali),1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin powder (Jeera),Salt - to taste,2 tablespoons Red Chilli powder,4 tablespoons Coriander (Dhania) Leaves - finely chopped,2 tablespoons Coriander Powder (Dhania),2 teaspoons Sunflower Oil - for the stuffing,10 cloves Garlic,300 grams Pearl onions (Sambar Onions), 30, Gujarati Recipes﻿, To begin making Kathiyawadi Stuffed Onion Recipe, peel the baby onions, keeping the base intact make 4 slits in the shape of a cross to help us fill the stuffing.
Keep aside.For the stuffing, make a coarse dry mix of the roasted peanuts, garlic cloves, coriander powder, red chilli powder, cumin, turmeric and salt using a mixer grinder and transfer into a bowl.Now add the chopped coriander, about 2 teaspoons oil to the filling mixture and mix well till the mixture turns crumbly.Take the baby onions and carefully fill in the ground mixture into the slits of each one of them.Heat oil in a non stick pan on medium flame, place the stuffed onions on the surface of the pan and let it cook on low heat for 5 minutes.Add about 1/4 cup of water, add the remaining stuffing mix, close it with a lid and let the onions cook in the steam.
This will take about 10 minutes.Saute sparingly if required in between.
Make sure the onions are cooked well while still retaining its shape.Once the onions are cooked, switch off the heat and garnish Kathiyawadi Stuffed Onion with coriander leaves.Serve the Kathiyawadi Stuffed Onion Recipe along with Methi Jowar Roti Recipe and Gujarati Dal Recipe for a delightful weeknight dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/dec/Kathiyawadi_Stuffed_Onion_Recipe-1_1600.jpg, 10
Ingredients: strawberry compote,ghee,water,sugar,cardamom powder (elaichi),sooji (semolina rava),mixed nuts

Strawberry And Sooji Halwa Recipe, 1 tablespoon Mixed nuts - sliced,1-1/2 tablespoons Ghee,1 cup Hot water,1/4 cup Sooji (Semolina/ Rava),1/4 cup Sugar,4 tablespoons Strawberry Compote,1/4 teaspoon Cardamom Powder (Elaichi), 20, Indian, We begin making Strawberry And Sooji Halwa Recipe with heating ghee in a kadai.Once the ghee melts, add semolina and roast till it starts giving a nice aroma and the color changes to light golden brown.
You can use less ghee to roast semolina, too.Now add the hot boiling water (or milk if using) slowly and keep stirring the halwa.Add sugar and cardamom powder and mix well.Once the sugar mixes completely, cover the kadai and let the halwa simmer for 2 more minutes.Now add strawberry puree and cook for another 2 minutes or till done.Transfer the halwa into a serving bowl and garnish with the sliced almonds and cashewnuts.Halwa is ready to serve.
Serve Strawberry And Sooji Halwa Recipe as a party dessert along with Gujarati Badshahi Pulao Recipe - A Rich Preparation Of Rice, Vegetables, Nuts And Spices.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/aarti/Strawberry_and_Sooji_Halwa_Recipe_edited.jpg, 7
Ingredients: hung curd (greek yogurt),ginger,green chilli,mustard seeds,asafoetida (hing),gram flour (besan),curry leaves,sugar,coriander (dhania) leaves,cumin seeds (jeera)

Maharashtrian Kadhi Recipe, 1 tablespoon Sugar,1 sprig Coriander (Dhania) Leaves - chopped,1 teaspoon Cumin seeds (Jeera),1 inch Ginger - grated,1 teaspoon Mustard seeds,1 Green Chilli - chopped,4 tablespoon Gram flour (besan),1 cup Hung Curd (Greek Yogurt),1 sprig Curry leaves - chopped,1 pinch Asafoetida (hing), 35, Maharashtrian Recipes, To begin making the Maharashtrian Kadhi Recipe, first mix the yogurt and besan in a bowl.
Add 1 cup water and whisk it to a smooth mixture without any lumps.Heat a sauce pan with oil, add mustard seeds and cumin seeds, leave it to splutter for 10 seconds.Add asafoetida, green chilli, ginger and curry leaves and fry them for 10 more seconds till the aroma is released.At this stage you can add the yogurt and besan mixture and keep at a low heat and leave it to boil.
Keep whisking till it thickens.Add salt and sugar and adjust it according to your taste.
Switch off the heat.Once the kadhi is ready, garnish the kadhi with some chopped fresh coriander leaves.Serve the Maharashtrian Kadhi Recipe along with Gajarachi Koshimbir, Steamed Rice and a roasted Papad for a delicious weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Mahashtrian_Kadhi_Recipe.jpg, 10
Ingredients: salt,mustard oil,cardamom (elaichi) podsseeds,asafoetida (hing),ajwain (carom seeds),curd,dry ginger powder,fennel powder,cinnamon stick (dalchini),bottle gourd (lauki),cloves (laung)

Lauki Yakhni Recipe - Bottle Gourd In Yogurt Gravy, Salt - as required,1 cup Curd (Dahi / Yogurt),1/2 teaspoon Dry ginger powder,1 inch Cinnamon Stick (Dalchini),1 teaspoon Fennel Powder,3-4 Cloves (Laung),1 1/2 tablespoon Mustard oil,1/2 teaspoon Ajwain (Carom seeds),2-3 Cardamom (Elaichi) Pods/Seeds,1 Bottle gourd (lauki),1/4 teaspoon Asafoetida (hing), 50, Awadhi, To begin with the Lauki Yakhini Recipe, let's first cut lauki (bottle gourd) into small cubes.Heat half a tablespoon oil in a tawa.
place the lauki in the tawa and let them fry until they are tender and brown.
Once done keep them aside.
Add some more oil in the same pan and add cloves, cinnamon stick, carom seeds and saute until nice aroma comes out of it.Now bring down the flame and add water, bring the water to boiling point.
As the water boils add the lauki pieces, dry ginger powder, fennel powder, asafoetida and combine them well.Now take the yogurt in a bowl and whisk them and add to the Lauki (bottle gourd)Cook in medium flame until the curry becomes thick saucy consistency.
Add required amount of salt and simmer the curry for a minute.Taste the gravy and if you feel it needs some more salt add them.
Switch off the flame and garnish with coriander leaves.Serve Lauki Yakhni Recipe along with Aamras and Tawa Paratha for an everyday meal.
You can also pack this for your Lunch Box.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Lauki_Yakhni.jpg, 11
Ingredients: cumin powder (jeera),kashmiri red chilli powder,sour,asafoetida (hing),coriander (dhania) leaves,virgin olive oil,onion,turmeric powder,salt,green chilli,mozzarella cheese,flour (maida),vegetable,garlic,pepper,butter,ginger,amchur (dry mango powder),green peas (matar),coriander powder,potato (aloo)

Twice Baked Potatoes Recipe, 1 Green Chilli - finely chopped,Salt and Pepper - as required,1/2 teaspoon Turmeric powder (Haldi),pinch Coriander Powder (Dhania),1 tablespoon Sour cream,1/2 teaspoon Amchur (Dry Mango Powder),1 tablespoon All Purpose Flour (Maida),pinch Kashmiri Red Chilli Powder,1-2 teaspoons Extra Virgin Olive Oil,pinch Cumin powder (Jeera),1/3 cup Mozzarella cheese - grated,4 Potatoes (Aloo) - (2 if large) scrubbed clean,2 tablespoon Coriander (Dhania) Leaves - chopped,1 tablespoon Butter,1/2 cup Green peas (Matar),1/2 cup Vegetable stock - warmed,1 teaspoon Garlic - minced,1/4 teaspoon Asafoetida (hing),1/2 teaspoon Ginger - grated,1 Onion - thinly sliced, 50, Continental, To begin making the Twice Baked Potatoes first preheat the oven to 180 degrees C.Rub the cleaned potatoes with some oil and salt.
Take a square of aluminium foil and wrap each potato tightly inside it.When the oven is hot enough, place the covered potatoes on a baking sheet and bake them for 30 minutes until tender.
When done, remove them from the oven and allow them to cool slightly.Open the potatoes up and halve them.
Scoop the flesh out leaving just enough inside so the potato forms a firm shell outside.
Collect the baked potato in a bowl and set aside till later use.Meanwhile, in a skillet heat 1/2 tablespoon butter over medium heat.
Add the onions, green chilli, salt and pepper and cook down till the onions are nicely browned.
This might take 7-8 minutes.Next, add the garlic, ginger and cook until fragrant.
Stir in the peas and toss to coat well.
Transfer the mixture into a medium bowl.In the same skillet melt remaining butter, add cumin powder, turmeric powder, kashmiri chilli powder, flour, asafetida and stir for few seconds.
Slowly add the broth and simmer until the sauce thickens.
Add the prepared onion, green peas mixture which you had set aside.Add the scooped baked potato to this too along with sour cream, dry mango powder, chopped coriander leaves stir to combine.
Check for salt and pepper or season if needed.Divide the mixture equally to the halved potato shells.Top them with grated cheese and bake for about 12 to 15 minutes or until the top of the cheese is golden brown.Serve the Twice Baked Potatoes as a warm appetiser along with Roasted Vegetable Lasagna With Ricotta for a weeknight dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Divya_Shivaraman_/Samosa_Flavored_Twice_Baked_Potatoes.jpg, 21