anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,kashmiri red chilli powder,mustard oil,coriander (dhania) leaves,water,indian butter fish,dry red chillies,panch phoran masala,turmeric powder,green chillies

Creamy Indian Butter Fish Recipe - Creamy Pabda Fish, 4 Dry Red Chillies,1/2 teaspoon Turmeric powder (Haldi),1/4 teaspoon Panch Phoran Masala,Salt - to taste,Coriander (Dhania) Leaves - few,1/2 cup Water,4 Green Chillies - slit,1/2 teaspoon Kashmiri Red Chilli Powder,2 tablespoons Mustard oil,1 tablespoon Fresh cream,4 Indian butter fish, 20, Bengali Recipes, To begin making the Creamy Indian Butter Fish Recipe, first clean the fish and dry it.
Marinate with little salt and keep aside for 2 minutes.Take a medium bowl and whisk together cream, turmeric powder, punch phoren masala, kashmiri red chilli powder, water and salt.
Keep it aside.Place the fish in frying pan and fry lightly both sides for two minutes.Pour the whisked creamy sauce on top of the fishes so to coat them entirely.
Keep the green chillies on fishes.
Take extra care not to break the fish while flipping as it is extremely delicate to work with.Cover and cook on low flame for 5 minutes.
Check the salt and adjust the taste.
Sprinkle few coriander leaves and it is ready to be served.Serve Creamy Indian Butter Fish with Bengali Style Tetor Dal and Steamed Rice for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/CREAMY_INDIAN_BUTTER_FISH.jpg, 10
Ingredients: tomato,ginger,kashmiri red chilli powder,ghee,paneer,cloves garlic,baby corn,onion,cardamom powder (elaichi),turmeric powder,kasuri methi (dried fenugreek leaves),garam masala powder,sunflower oil

Cauldron Baby Corn Cheese Recipe, 1/2 teaspoon Turmeric powder (Haldi),200 grams Baby corn - sliced,200 grams Paneer (Homemade Cottage Cheese) - diced,1 teaspoon Garam masala powder,1 inch Ginger - finely chopped,1 Onion - chopped,1/2 teaspoon Cardamom Powder (Elaichi),1/2 teaspoon Kashmiri Red Chilli Powder,1 teaspoon Sunflower Oil,2 Tomatoes - chopped,1 teaspoon Ghee - for garnish,3 cloves Garlic - finely chopped,1 teaspoon Kasuri Methi (Dried Fenugreek Leaves), 45, North Indian Recipes, To begin making the Kadai Baby Corn Paneer Recipe, heat oil in a heavy bottomed pan.
Once the oil is slightly hot, add ginger and garlic.
Let it cook for about 30 seconds.After 30 seconds, add in the onions and saute till they become soft and translucent.
This will take about a minute or two.As soon as the onion become translucent, add the baby corn and stir fry till the baby corn become tender.Then slowly add in the tomato along with turmeric powder, cardamom powder, red chilli powder and saute well for about 10 minutes.After 10 minutes, add in the paneer, kasuri methi into the Baby Corn Stir Fry.
Stir and combine everything well and check for seasoning like salt and switch off the heat.
It is ready to be served.Serve the Kadai Baby Corn Paneer Recipe along with Dal Bukhara, Phulka, Aromatic Vegetable Pulao and Burani Raita to make a complete meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Kadai_Paneer_Baby_Corn_Stir_Fry_Recipe_.jpg, 13
Ingredients: salt,mustard seeds,asafoetida (hing),gram dal (pottukadalai),cloves garlic,curry leaves,white urad dal (split),dry red chillies,cumin seeds (jeera),tamarind,masoor dal,sunflower oil

Andhra Style Kandi Pachadi Recipe (Masoor Dal Chutney Recipe), 1 teaspoon White Urad Dal (Split),4 cloves Garlic,3 Dry Red Chillies,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 cup Masoor Dal (Whole),1/2 cup Roasted Gram Dal (Pottukadalai),18 grams Tamarind,1 teaspoon Mustard seeds,2 Dry Red Chillies,Sunflower Oil,1 sprig Curry leaves,1 pinch Asafoetida (hing), 20, Andhra, To begin making the Andhra Style Kandi Pachadi Recipe, heat a flat skillet with oil, add the masoor dal and cumin seeds and roast until they become light brown.Add the urad dal and dry red chilli at the end and fry until the chillies crisp up.Once done, cool it down and grind it along with tamarind, garlic into a smooth paste by adding water.To temper, heat a small tempering pan and add mustard seeds and urad dal and allow it splutter for 10 seconds.Add curry leaves, dry red chilies, hing and leave the curry leaves to crackle for 10 seconds.Pour this tempered oil over the chutney and serve.
Serve the Andhra Style Kandi Pachadi Recipe with Homemade Crispy Ghee Roast Dosas and Spicy Crunchy Masala Idli Recipe to enjoy your morning breakfast.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Andhra_Style_Kandi_Pachadi_Recipe_Masoor_Dal_Chutney_Recipe_.jpg, 12
Ingredients: salt,coriander (dhania) leaves,green chilli,red chilli powder,water,onion paste,pearl onion (sambar onion),bhindi (lady fingerokra),coriander powder,garlic paste,turmeric powder,sunflower oil

Bharwa Bhindi And Pyaaz Ki Sabzi Recipe, Salt - as required,Water - as required to sprinkle,1 teaspoon Green Chilli - crushed,1/4 cup Onion - paste,1/2 teaspoon Sunflower Oil,1 teaspoon Red Chilli powder,Coriander (Dhania) Leaves - Few sprigs,1 teaspoon Coriander Powder (Dhania),500 grams Bhindi (Lady Finger/Okra),7 Pearl onions (Sambar Onions),1/4 cup Garlic - paste,1 teaspoon Turmeric powder (Haldi),Sunflower Oil - as required, 55, Rajasthani, To begin making the Bharwa Bhindi And Pyaaz Ki Sabzi, firstly mix all the ingredients mentioned under ‘For filling’ in a mixing bowl to prepare the masala.
Keep it aside.Wash the bhindi and make a slit length wise from top to bottom.
Fill the masala inside the bhindi and keep them aside for about 5 minutes.Heat oil and add the bhindi in a wide pan.
Let it cook for a minute and then add the pearl onions into the pan.Stir it for about 2 minutes and sprinkle a little water on it.
Turn the flame on low, cover the lid and cook it till the bhindi is soft and cooked.Once it is done, garnish it with coriander and it is ready to be served.Serve Bharwa Bhindi and Pyaaz Ki Sabzi with Panchmel Dal, Steamed Rice and Phulkas for a delicious meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/bharwa_bhindi_pyaj_1600.jpg, 12
Ingredients: salt,ginger,mustard seeds,brinjal (baingan eggsplant),coriander (dhania) leaves,curry leaves,white urad dal (split),dry red chillies,cumin seeds (jeera),green chillies,sunflower oil

Andhra Style Vankaya Kothimeera Karam Recipe - Brinjal Cooked With Spicy Coriander Mix Recipe, Coriander (Dhania) Leaves - as required and roughly chopped,2 Green Chillies,Salt - to taste,1/2 teaspoon White Urad Dal (Split),1 teaspoon Mustard seeds,400 grams Brinjal (Baingan / Eggplant) - cut into long strips,2 Dry Red Chillies,1 tablespoon Sunflower Oil,1/2 teaspoon Cumin seeds (Jeera),2 inch Ginger - roughly chopped,1 sprig Curry leaves, 30, Andhra, To begin making the Vankaya Kothimeera Karam recipe, wash and cut the brinjals in long strips and keep it immersed in salt water.
This helps in avoiding the brinjals to turn black.Now, add all the ingredients mentioned in the coriander masala table into a blender and make a smooth paste and keep aside.Heat oil in a heavy bottomed pan on medium flame, add the mustard seeds, urad dal and let it splutter.Add the dried red chillies and curry leaves and let it crackle.Now, add the slit brinjals and sauté until it wilts a little.Cook the brinjal until it is half done.
This will take 10 minutes.Now, add the spicy coriander masala mix to the brinjals, season with salt, toss well, and let it simmer for 10 minutes.Once the brinjals are well cooked, turn off the heat.
Transfer Vankaya Kothimeera Karam into a serving bowl and serve hot.
Serve Vankaya Kothimeera Karam along with Tomato Onion Sambar and steamed rice with a dollop of ghee doe a weeknight dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/25-jan/Vankaya_Kothimeera_Karam_Recipe_Andhra_Style_Brinjals_Cooked_With_Spicy_Coriander_Mix-5.jpg, 11
Ingredients: tomato,basmati rice,cumin powder (jeera),salt,cardamom (elaichi) podsseeds,bay leaf (tej patta),coriander (dhania) leaves,red chilli powder,sesame (gingelly) oil,ginger garlic paste,kabuli chana (white chickpeas),onion,cinnamon stick (dalchini),red chilli,coriander powder,dates,turmeric powder,cloves (laung),sunflower oil

Pakistani Chickpeas Pulao Recipe With Sweet Hot Date Onion Chutney, Salt - as required,1/2 teaspoon Turmeric powder (Haldi),1 cup Kabuli Chana (White Chickpeas),1 teaspoon Cumin powder (Jeera),1 Tomato,2 cups Basmati rice,1 inch Cinnamon Stick (Dalchini),Coriander (Dhania) Leaves - for garnish,1 teaspoon Sesame (Gingelly) Oil,2 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),4 Fresh Red Chilli,2 Cloves (Laung),1 Bay leaf (tej patta),1 tablespoon Ginger Garlic Paste,1 teaspoon Sunflower Oil,1/2 cup Dates - pitted,2 tablespoon Sunflower Oil,1 Onion - thinly sliced, 75, Pakistani, To begin with Pakistani Chickpeas Pulao With Sweet Hot Date Onion Chutney, firstly soak chick peas for an hour.
Cook chickpeas in a pressure cooker with water for 3 whistles.
Drain the water from the cooked chickpeas, mix salt and keep it aside.On the other hand, soak the basmati rice for 30 minutes.In a medium pan/pressure cooker, heat oil over medium heat.
Add onions, cinnamon, cloves, cardamom, bay leaf and onion.
Sauté onion until they become soft and transparent.Once the onions are cooked, add ginger garlic paste and mix well.
Add cooked chickpeas, red chilli powder, turmeric powder, coriander powder, cumin powder and mix everything properly.
Cook for about a minute.After a minute, add soaked basmati rice and required amount of water.
Cover and cook until the water is drained and rice is cooked well.
In case of using pressure cooker, cook over medium heat for 2 whistles.
Garnish it with coriander.The next step is to make the Sweet Hot Date Onion Chutney.
Firstly, soak the red chilies in a cup of hot water for 10 minutes and keep it aside.Meanwhile, heat oil in a frying pan and add onions.
Add required amount of salt.Sauté until the onions become slightly brown.
Once browned, remove from the stovetop and keep them aside.Chop dates finely.
It’s good to soak dates in water for 10 minutes so that it can be chopped easily.Drain water from chilies.
Grind chopped dates and chilies in a mixer for about 5 minutes.
Add the onion mixture and grind to a fine smooth paste in a mixer grinder and the chutney is ready to be served.Serve the Pakistani Chickpeas Pulao With Sweet Hot Date Onion Chutney, Burani Raita and a roasted Papad for a delicious meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Pakistani_Chickpeas_Pulao_with_Sweet_Hot_Date_Onion_Chutney.jpg, 19
Ingredients: baking powder,wheat flour,milk,sugar,eggs,beetroot,sunflower oil

Beetroot Pancake Recipe, 2 Beetroot - peel and cut into chunks,1/2 teaspoon Baking powder,1 cup Milk,1 Whole Eggs,4 tablespoons Sugar,1 cups Whole Wheat Flour,1 teaspoon Sunflower Oil,Sunflower Oil - as required, 20, Continental, To begin making the Beetroot Pancakes recipe, wash the beetroot, peel the skin and cut into pieces.Place the beetroot in a pressure cooker along with 2 tablespoons of water and pressure cook for 3 to 4 whistles.
Turn off the heat and allow it to cool.Once done, drain the water and allow it to cool.
Add the cooked beetroot to mixer and pulse into smooth puree.Now to the beetroot puree, add wheat flour, baking powder, egg, milk, oil and sugar.
Blend everything into thick smooth batter.Pour Beetroot Pancake batter into mixing bowl and keep aside for 10 minutes.
Adjust the consistency adding little water if required.Heat a pan or griddle and drizzle some oil, pour a ladle full of Beetroot Pancake Batter and do not spread.
Cook in medium flame until it forms bubbles on top.Carefully flip the Beetroot Pancake to the other side and cook for few seconds.
Remove from pan and repeat for remaining batter.Arrange Beetroot Pancakes in serving plate, dust some powdered sugar and garnish with fresh fruits.Serve Beetroot Pancake Recipe along with some sliced fruits of your choice and a cup of Punjabi Style Espresso Coffee on the side for a weekend breakfast.You can also add a Classic Grilled Tomato Cucumber Sandwich With Chutney to your breakfast meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/BEETROOT_PANCAKES_1600.jpg, 7
Ingredients: salt,green chilli,mustard seeds,asafoetida (hing),coconut,ridge gourd (turai peerkangai),black urad dal (split),tamarind paste,turmeric powder,chana dal (bengal gram dal),sunflower oil

Peerkangai Thogayal Recipe (Ridge Gourd Chutney), 1/2 teaspoon Mustard seeds,Salt - to taste,1/2 teaspoon Tamarind Paste - (optional),1 teaspoon Black Urad Dal (Split),1 teaspoon Chana dal (Bengal Gram Dal),1 Green Chilli - chopped,Asafoetida (hing) - a pinch,1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Sunflower Oil,1 Ridge Gourd (Turai/ Peerkangai),2 teaspoons Fresh coconut - grated (optional), 20, South Indian Recipes, To begin making the Peerkangai Thogayal recipe, wash and scrape the pointed ridges of the gourd.
Rinse once again to remove the gritty bits.Slice lengthwise and dice into small cubes.
Heat oil in a wok/ kadhai.
Add the mustard seeds.Once the mustard splutters, add asafoetida followed by the chana dal and urad dal.Stir fry on low for about a minute until the dals turn golden brown.Add the cut veggies, salt and turmeric.
Cover with a lid and allow to cook until the ridge gourd turns soft.Remove the lid and cook for another five minutes to allow the excess moisture to escape.
Turn off heat and allow the mixture to cool down completely.You may now add the grated coconut/ tamarind paste along with the cooked veggies to make the chutney.
Grind the cooled ridge gourd [without adding water] into a thick chutney.
Your peerkangai thogayal is ready to be served.Serve Peerkangai Thogayal along with Home made Soft Idlis for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/akila_subramanian/Peerkangai_Thogayal_Ridge_Gourd_Chutney.jpg, 11
Ingredients: ghee,jaggery,dry coconut (kopra),gram flour (besan),cardamom powder (elaichi)

Karnatak Style Hurigadale Tambittu Recipe - Gram Flour Ladoo, 1 cup Ghee,4 teaspoons Cardamom Powder (Elaichi),2 cups Jaggery,3 cups Gram flour (besan),1 cup Dry coconut (kopra), 45, Karnataka, To begin making the Karnataka Style Hurigadale Tambittu Recipe (Gram flour Ladoo Recipe), heat a kadai, dry roast the coconut till it become light brown.
It will take about 10 to 15 minutes.
Take it out and keep it aside.Clean the kadai and heat the ghee first, once it is heated add the jaggery and allow it to melt.
The jaggery will slowly start to bubble and combine with ghee.
You can add the cardamom powder and mix well.At this stage, add the flour and dry coconut slowly and simultaneously keep mix it so that there are no lumps formed.You will have a consistency of thick halwa, keep it on the heat for 5 more minutes and switch it off.Allow it to cool little bit so that you can start making small balls.Take ghee or water on your palm and take out small mixture of the tambittu and roll it into a spherical shape.
Do the same for the rest.
Once ready, serve them to your family.Serve the Karnataka Style Hurigadale Tambittu after a simple meal of Togaribele Tovve Recipe and Steamed Rice for your weekday lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Karanatak_Style_Hurigadle_Tambittu_Recipe_Gram_flour_Laddoo_Recipe.jpg, 5
Ingredients: salt,wheat brown bread,britannia cheese mexican chilli,cloves garlic,onion,parsley leaves,sweet corn,button mushrooms,turmeric powder,butter,sunflower oil

Cheesy Mushroom & Corn Open Toast, 200 grams Button mushrooms - sliced,Butter - as required,3 tablespoons Britannia Cheese Spread - Mexican Chilli,Salt - to taste,4 Whole Wheat Brown Bread,Parsley leaves - finely chopped,6 cloves Garlic - finely chopped,1 Onion - finely chopped,1/4 cup Sweet corn,1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Sunflower Oil, 40, Continental, To begin making Cheesy Mushroom & Corn Open Toast, into a preheated pan add oil.
Once the oil is hot add the garlic, onions and saute until the onions soften and turn golden brown in color.Once the onions become golden in color add the mushrooms, turmeric powder and saute until the mushrooms have softened.
Let all the water evaporate from the pan and roast the mushrooms well.
Once done add the sweet corn and a pinch of salt, the mexican chili cheese spread, parsley leaves and toss well to combine.
Turn off the heat and keep aside.To make the toasted bread smear butter over the bread slices and place it on a preheated pan.
Flip and toast the bread until golden brown and crips on both sides.Place the toasted bread on a platter and spoon the cheese mushroom filling on top.
Add more herbs on top and serve hot.
Serve Cheesy Mushroom & Corn Open Toast Recipe for Tea Time Snacks along with a hot cup of Espresso Coffee.
 , https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Cheesy_Mushroom_Corn_Open_Toast_Recipe_Britannia_Cheesy_Kitchen_Video_Recipe_2_1600.jpg, 11
Ingredients: cheese,salt,tomato,ginger,kashmiri red chilli powder,coriander (dhania) leaves,paneer,cashew nuts ground smooth paste water,onion y,red chilli powder,cloves garlic,gram flour (besan),coriander powder,potato (aloo),turmeric powder,kasuri methi (dried fenugreek leaves),garam masala powder

Reshmi Kofta Recipe in Rich Cashew Gravy, 1 teaspoon Kashmiri Red Chilli Powder,50 grams Cheese - grated,1/2 teaspoon Turmeric powder (Haldi),2 Onions - roughy chopped,1 tablespoon Gram flour (besan),Salt - to taste,1 teaspoon Garam masala powder,3 Potatoes (Aloo) - boiled and mashed,Coriander (Dhania) Leaves - chopped for garnish,1 teaspoon Coriander Powder (Dhania),1 inch Ginger,Red Chilli powder - to taste,1-1/2 cups Homemade tomato puree,3 cloves Garlic,1/4 cup Cashew nuts - ground to smooth paste with water,1 tablespoon Fresh cream,150 grams Paneer (Homemade Cottage Cheese) - grated,1 teaspoon Kasuri Methi (Dried Fenugreek Leaves), 90, North Indian Recipes, To begin making the Reshmi Kofta Recipe in Rich Cashew Gravy, first get all the ingredients together, so we can begin making the preps to make the kofta.Make a homemade tomato puree according to this recipe and keep aside.Make a smooth paste of the cashewnuts, by grinding it along with a little water and keep aside.
Make a paste of the onion, ginger and garlic and keep aside.To begin making the kofta, combine the cheese, paneer and potatoes in a large mixing bowl, add a tablespoon of besan, salt and chilli powder.
Combine to make a kofta mixture.
Divide it into lemon sized balls.
Heat the paniyaram pan over medium heat, add a little oil in each of the cavities and pan fry the reshmi koftas until cooked through and golden brown.
Once all the kofta balls are fried, keep them aside.Heat oil in a kadai over medium heat; add the onion ginger garlic paste and cook until the raw smell goes away and the onion is lightly browned.Once the onion is cooked, add all the masalas and stir for a few seconds.
The process of adding the masalas into the onion also helps the raw smell go away.
Stir in the tomato puree, the cashewnut paste and the cream.
Give the mixture a brisk boil and simmer for 10 minutes so the kofta curry gets the right flavors and taste.Check the salt and seasoning and adjust to suit your taste.
When you are ready to serve, add the pan fried Reshmi kofta balls, the chopped coriander leaves, the kasuri methi and simmer for 3 to 4 minutes.Serve the Reshmi Kofta Curry along with Palak Paneer, Dal Makhani, Phulka and Kadai Beans and Carrot Pulao Recipe for a perfect weekend dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/malanikashish-gmail.com/reshmi_kofta_image.jpg, 17
Ingredients: salt,wheat flour,milk,water,sugar,soda,cardamom powder (elaichi),butter,sunflower oil

Kerala Style Vettu Cake Recipe (Eggless Wholewheat Tea Shop Cake), Water - as required,1 teaspoon Butter,1/4 teaspoon Salt,1 cup Sugar,1/2 cup Milk,1 teaspoon Cardamom Powder (Elaichi),2 cups Whole Wheat Flour,1/2 teaspoon Cooking soda,Sunflower Oil - to deep fry, 65, Kerala Recipes, To prepare Kerala Style Vettu Cake Recipe (Eggless Wholewheat Tea Shop Cake), sift in wheat flour into a mixing bowl.
Add salt, cooking soda, sugar, cardamom powder and butter to the flour.Mix everything well and add milk to it.
Mix to form crumbs.
You can also powder sugar before adding.Then add water little by little and knead into smooth dough.
The dough has to be non sticky.
Add little flour if needed.Keep the dough covered for 45 minutes.
After resting time, roll the dough into a log and cut into 2 inch square pieces.Make a small cut in "X" or "+" mark in the center with a knife.
See the picture for reference.Heat oil for deep frying, check the temperature by dropping a small piece of dough.
It has to rise to top immediately.Reduce the flame and drop the pieces slowly and fry for 4-5 minutes in batches keeping in low flame.
It has to turn golden brown on all sides.Drain the oil using kitchen tissues.
Serve Kerala Style Vettu Cake Recipe (Eggless Wholewheat Tea Shop Cake) with Coconut Kewra Drink or Ginger Cardamom Chai., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/VETTU_CAKE__EGGLESS_FRIED_TEA_SHOP_CAKE.jpg, 9
Ingredients: salt,green chilli,mustard oil,cloves garlic,onion,badi (wadi)

Oriya Badi Chura Recipe | Sundried Lentil Dumpling Crumble, 4 cloves Garlic,Salt - to taste,1 Onion - finely chopped,2 Green Chilli - (adjust),2 teaspoons Mustard oil,14 Badi (wadi), 15, Oriya Recipes, To prepare Badi Chura Recipe | Sundried Lentil Dumpling Crumble, prep all the ingredients required.Heat mustard oil in a pan.
Shallow fry the badis till golden brown in color.
Turn off the heat and allow to cool.
Instead of shallow frying in oil, these badis can be roasted without oil too.Add chopped onion, garlic cloves, green chilies and fried badis in a blender jar and pulse for 1-2 minutes to make a coarse mixture.
(But in ancient times, all the things are put in a mortar-pestle made of stone and then a coarse mixture is made out.)If the badis are just roasted without oil, then put mustard oil along with other things in the blender jar before blending.Serve this authentic Oriya Badi Chura Recipe | Sundried Lentil Dumpling Crumble immediately as a side dish with plain rice or pakhala (oriya term for overnight fermented cooked rice, usually mixed with curd) or as a snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sasmita/oriya-badi-chura-recipe-sundried-lentil-dumpling-crumble.jpg, 6
Ingredients: salt,kalonji (onion nigella seeds),mustard oil,coriander (dhania) leaves,cauliflower (gobi),sugar,poppy seeds,potato (aloo),turmeric powder,green chillies

Poshto Phoolkopi Recipe (Cauliflower & Potato In Poppy Seeds Gravy), 1 Cauliflower (gobi) - cut into florets,1 teaspoon Sugar,Salt - to taste,1 teaspoon Kalonji (Onion Nigella Seeds),2 Potatoes (Aloo),2 Green Chillies - slit,5 tablespoon Poppy seeds,7 Green Chillies,2 tablespoon Mustard oil,1 tablespoon Coriander (Dhania) Leaves - chopped for garnish,1/4 teaspoon Turmeric powder (Haldi), 30, Bengali Recipes, To begin making the Poshto Phoolkopi recipe, firstly boil water in a saucepan.
Add little salt and cook cauliflower florets and chopped potatoes for 3 minutes.
Remove from water and keep aside.Heat 1 tablespoon mustard oil in a heavy bottomed pan.
Fry cauliflower florets and potatoes until it turns golden brown.
Remove from pan and keep aside.Rinse poppy seeds in water.
Grind together poppy seeds, green chilies into smooth paste adding little water at a time.Add the remaining oil to the pan.
Add onion seeds and slit green chilies.
Then add the fried cauliflower and potatoes.
Add salt to taste, turmeric powder, poppy seed paste.
Mix well, cover and cook for about 5 minutes.
Add little water if required.
Keep the curry thick.
Add sugar, mix properly and turn off the flame.
It is ready to serve.Serve Poshto Phoolkopi along with Bengali Chapor Ghonto and Bengali Luchi for a weekend lunch with friends and family., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/jyothir/Poshto_Phoolkopi.jpg, 10