anandhuvasudev/southindiandish huggingface dataset:
Ingredients: turmeric powder,cumin,fenugreek,saltoil,red chilli powder,carrot,onion,asafetida,coriander powder,mango powder

Carrot Fenugreek Leaves Stir Fry (Recipe in Hindi),  1 teaspoon red chili powder, as per taste, 1 onion - finely chopped, Salt - 2 tablespoons oil, asafetida - a pinch,2 carrots, 1 teaspoon cumin, 1 teaspoon mango powder, 1-1 / 2 teaspoon coriander powder, 1/2 teaspoon turmeric powder, 1 cup fenugreek, 40, Indian, To make carrot fenugreek vegetable, first wash and peel the carrot.
Now cut it into small pieces.
Remove the fenugreek and wash its leaves.
Cut the fenugreek.
Now heat oil in a pan.
Add cumin seeds and cook for 10 seconds.
After 10 seconds, add ishmeng and mix.
Add the chopped onions after asafoetida and cook till they become soft.
Add coriander powder, red chilli powder, turmeric powder, salt and mix well.
After adding, add chopped carrots, mix and let it cook on medium flame for 5 minutes.
Add some water and cook till the carrots are cooked.
After the carrots are cooked add fenugreek.
Cook till the fenugreek is cooked.
When the water is dry, add mango powder and 1 teaspoon oil.
Mix all and cook for another 2 minutes on low heat.
Turn off the gas after 2 minutes and serve.
Serve Gajar Methi vegetable along with Gujarati Kadhi, Tadka Raita and Phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Carrot_Methi_Sabzi.jpg, 10
Ingredients: wheat brown bread,pistachios,milk,saffron strands,rose water,water,sugar,badam (almond),cardamom powder (elaichi),ghee toasting

Traditional Shahi Tukda Recipe - Hyderabadi Double Ka Meetha, 2 tablespoons Pistachios - chopped,3/4 cup Sugar,2 tablespoons Badam (Almond) - chopped,Saffron strands - a few,1/2 teaspoon Cardamom Powder (Elaichi),2 liter Milk,1 teaspoon Rose water,1/4 cup Sugar,1 teaspoon Cardamom Powder (Elaichi),1/4 cup Water,10 Whole Wheat Brown Bread,1 tablespoon Rose water,Ghee - for toasting, 40, Mughlai, To begin making Traditional Shahi Tukda Recipe - Hyderabadi Double Ka Meetha we will first make the rabri.Into a saucepan add milk, sugar and saffron strands.Stir to combine and bring the mixture to a brisk boil.
After boiling for a few minutes turn the heat to low and simmer the milk mixture stirring continuously until it is reduced to three fourths of its original quantity.The condensation will cause the cream from the milk to settle on the sides and bottom of the pan.
It's important to keep scraping down the cream and adding it back to the condensing milk.The mixture will begin to thicken and get a creamy texture.
It is important to make sure towards the end of the condensing process to be close to the stove monitoring the milk and stirring it continuously.Note: The last stages are when the condensed milk can get burned at the bottom of the pan and completely alter the taste of the rabri.
Hence it is extremely crucial to ensure you stay close to the pan and keep stirring.Once the milk has reduced to half of its original quantity, turn off the heat.
Now add the cardamom powder and the rose water to the rabri and stir well to combine.
Keep aside.
For the sugar syrupInto a saucepan add water and sugar.
Stir util the sugar dissolves.
Allow the sugar syrup to boil for a few minutes.
Add the cardamom powder and rose water, stir and turn off the heat.
For the toasted breadTrim the edges of 6 bread slices and cut them diagonally.
Place them on a preheated pan in batches.Drizzle ghee generously over the bread and flip the bread and toast it on the tawa until it golden and crisp on both sides.
Once done remove the bread from the pan and keep aside.To serve the Shahi TukdaDip the fried bread slices in the sugar syrup, drain and arrange it on the serving dish.
Pour the rabri over the bread slices and garnish with the chopped almonds and pistachios.
Serve Shahi Tukda immediately.
Serve Traditional Shahi Tukda Recipe - Hyderabadi Double Ka Meetha with a party meal of Nawabi Paneer Curry, Hyderabadi Vegetable Biryani and Tomato Onion Cucumber Raita., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Shahi_Tukda_video_Recipe_Hyderabadi_Dessert_Double_Ka_meetha_21_1600.jpg, 10
Ingredients: pineapple,salt,tandoori masala,red chilli powder,gram flour (besan),curd,ginger garlic paste,onion,lemon,green bell pepper (capsicum),button mushrooms,turmeric powder,kasuri methi (dried fenugreek leaves),sunflower oil

Pineapple Mushroom Tikka Recipe With Tandoori Masala, 1 Onion - diced,250 grams Button mushrooms,Salt - as per your taste,1 teaspoon Ginger Garlic Paste,1 tablespoon Tandoori masala,1 teaspoon Lemon juice,1 teaspoon Red Chilli powder,1/4 cup Curd (Dahi / Yogurt),2 Green Bell Pepper (Capsicum) - diced,1/4 teaspoon Turmeric powder (Haldi),1 cup Pineapple - diced,2 tablespoons Sunflower Oil,3 tablespoons Gram flour (besan),1 teaspoon Kasuri Methi (Dried Fenugreek Leaves), 90, North Indian Recipes, To begin making Pineapple Mushroom Tikka, wash the mushrooms well, deseed the capsicum and cut into squares.
Chop onions and pineapple into thin squares - keep aside.
Take all the chopped capsicum, onion, pineapple and mushroom pieces in a wide mixing bowl.Add besan flour, curd, salt, ginger garlic paste, turmeric powder, red chilli powder, tandoori masala powder, Kasuri methi, lemon juice and a tsp of oil to it.Mix and marinate so the tandoori masala paste coats well.
Cover and refrigerate for an hour.
After an hour, mix well once and insert marinated mushrooms, capsicum, pineapple and onions alternatively into wooden skewers.Heat a griddle and sprinkle some oil.
Place the skewers and roast Pineapple Mushroom Tikka well in medium flame turning on all sides.
Add little oil on top while turning.Once the Pineapple Mushroom Tikka turns golden on all sides, remove from griddle and arrange in serving plate.
Tasty tandoori pineapple mushroom tikka is ready to be servedServe this Pineapple Mushroom Tikka Recipe along with a classic dip like Dhaniya Pudina Chutney or with Pudina Dahi Chutney Recipe- Mint Yoghurt Dip as a starter at your parties or even as an evening snack, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/MUSHROOM_TIKKA_WITH_TANDOORI_MASALA_1600.jpg, 14
Ingredients: turmeric powder,salt,bud,cumin,ghee,jaggery,cloves garlic,fenugreek seeds,curd,curry leaves,dry red chillies,lemon,tamarind paste,button mushroom,coriander seeds,black pepper

Mushroom Ghee Roast Recipe - Mushroom Ghee Roast Recipe,  2 tbsp ghee, 1 tsp whole black pepper, 1 tbsp tamarind paste, 1 tsp fenugreek seeds , 1 tbsp lemon juice, 2 sprig curry leaves, 1/2 tsp turmeric powder, 6 cloves garlic, 2 bud long, 3 tbsp curd, 6 dry red chillies, 1 tsp cumin, salt - as per taste,400 grams Button Mushroom - chopped, 2 tsp coriander seeds, 2 tsp jaggery, 35, Fusion, To make Mushroom Ghee Roast recipe, first marinate the mushroom.
In a bowl, add mushrooms, curd, turmeric powder, lemon juice and mix well.
Keep it aside for 30 minutes.
Now to make Ghee Roast Masala, add dry red chilli, whole black pepper, long, fenugreek seeds, coriander seeds, cumin seeds and roast for 4 to 5 minutes in a pan.
Turn off the gas and cool the spices Let it happen After cooling, add garlic, tamarind paste, a little water and grind it to a paste in a mixer grinder.
Keep it aside.
To make Mushroom Ghee Roast: Heat the ghee in a pan.
Add curry leaves and let it splutter.
After the curry leaves crackle, add mushrooms and marinated spices.
Cook on medium flame till it becomes soft.
After it becomes soft, add salt, ghee roast masala, jaggery and mix well.
Let it cook for 2 to 3 minutes.
Turn off the gas and serve.
Serve Mashrum Ghee Roast Recipe with Kerala and served with beetroot raita for dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/Mushroom_Ghee_Roast_Recipe_6_1600.jpg, 16
Ingredients: cheese,salt,wheat flour,parangikai pumpkin,nutmeg powder,milk,cloves garlic,dry yeast,red chilli flakes,sugar,onion,tme leaves,flour (maida),butter

Stuffed Bread Rolls With Pumpkin, Onion & Cheese Recipe, 1 Onion - sliced,4 cloves Garlic,Salt - to taste,1/4 cup Butter (unsalted) - softened,2 tablespoons Active dry yeast,1 teaspoon Red Chilli flakes,2 tablespoons Sugar,1 teaspoon Nutmeg powder,1/2 cup All Purpose Flour (Maida),1 cup Kaddu (Parangikai/ Pumpkin) - grated,1 sprig Fresh Thyme leaves,1 cup Whole Wheat Flour,1 tablespoon Fresh cream,2 tablespoons Milk,2 tablespoons Cheese, 75, Continental, To begin making the Stuffed Bread Rolls with Pumpkin, Onion & Cheese Recipe, firstly preheat the oven to 180 degree Celsius for 10 minutes.*To make the bread roll:In the meantime, mix all the above ingredients listed to make the dough including whole wheat flour, active yeast, all purpose flour, butter, sugar except salt.
Using your hand, mix the butter with flour and make a crumble mixture.Then, slowly add water and knead it into a soft dough, take out the dough onto a kneading surface, and keep stretching the dough with the help of your palm.
Keep kneading till it is stretchy and soft.Once done, roll it into a ball and place it in the mixing bowl itself, cover it using a damp cloth and keep it a warm place.
Rest the dough till it rises double of its size.*To make the stuffingPressure cook the pumpkin with little water, salt, nutmeg powder and pumpkin for 3 whistles.
Release the pressure naturally.
Once done, smash the pumpkin to a smooth paste.Heat a non-stick pan with oil, add garlic, and sauté onions till the onions turns soft.
Next, add the pumpkin paste.
Season it with thyme, red chilli flakes, salt and pepper.
Later add some milk and cheese and stir.
Keep it aside.*To roll the breadPunch the dough and knead for few minutes.
Divide the dough into equal medium sized balls.Roll the dough little, to a rectangular shape, brush some oil, place a spoon of the pumpkin filling on one of the sides.Roll it over and seal the open end by pinching it with your finger.
Keep it on the baking tray greased with butter and rest it for 5 minutes.Brush the bread with milk and bake it for 30 minutes.
Once it is done take it out and brush it with honey and bake it for 15 more minutes till it is golden brown.Serve the Stuffed Bread Rolls with Pumpkin, Onion & Cheese Recipe in breakfast along with a bowl of Fresh Fruits and a cup of Espresso Coffee., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Stuffed_Bread_Rolls_with_Pumpkin_Onion__Cheese_Recipe.jpg, 14
Ingredients: salt,ginger,sunflower oil,green chilli,spinach,coriander (dhania) leaves,green peas (matar),black peppercorns,lemon,instant oats (oatmeal),dried oregano

Green Spinach & Oats Cutlet Recipe, 1/2 teaspoon Whole Black Peppercorns - pounded,1 cup Spinach - chopped,Salt - to taste,1 inch Ginger - grated,1 cup Instant Oats (Oatmeal),1 Green Chilli - chopped,1/2 cup Coriander (Dhania) Leaves - finely chopped,1/2 cup Green peas (Matar) - steamed,1 Lemon - juiced,Sunflower Oil - as needed,1 teaspoon Dried oregano, 50, Indian, To begin making the Green Spinach & Oats Cutlet Recipe, we will first get all the ingredients ready.
Heat a heavy bottomed pan and roast the oats for a few minutes, until you get a roasted aroma.
Once roasted, remove from the pan and keep it aside.In the same pan, add the chopped spinach and saute it until the spinach wilts down and the excess moisture evaporates.
Once ready, remove the spinach from the heat and allow it to cool.The next step is to make the cutlet mixture.
Add the roasted oats, the cooked spinach, green peas, green chillies, coriander, salt, pepper oregano and lemon juice into a food processor and combine to make a coarse mixture.
Check the salt and spice levels and adjust to suit your taste.Divide the Green Spinach & Oats Cutlet mixture into 8-10 portions.
Grease your fingers with oil and flatten the cutlet mixture and shape them a little.Grease and preheat a skillet on medium heat.
Place the Spinach & Oats Cutlet portions onto the skillet.
Drizzle a little oil and cook on both sides until lightly browned and crisp.
Serve the Green Spinach & Oats Cutlet Recipe along with a Green Chutney or plain old Tomato Ketchup for tea parties or simple as a great tea time snack along with a cup of tea., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Green_Spinach_Oats_Cutlet_Recipe-1.jpg, 11
Ingredients: salt,coconut,black peppercorns,tamarind marble,sugar,dry red chillies,coriander (dhania) seeds,cucumber,turmeric powder,kala chana (brown chickpeas)

Goan Style Black Chickpeas And Cucumber Masala Recipe (Taushem Tondak), 1 cup Fresh coconut - grated,2 cups Cucumber - peeled and cubed,4 Dry Red Chillies,1/2 teaspoon Turmeric powder (Haldi),1/2 cup Kala Chana (Brown Chickpeas) - soaked in water,Salt - to taste,1 Tamarind - marble sized ball,5 Whole Black Peppercorns,1 teaspoon Coriander (Dhania) Seeds,1/4 teaspoon Sugar, 45, Goan Recipes, To begin making the Black Chickpeas And Cucumber Masala Recipe, we will first soak the black chickpeas in water for at least 8 hours or overnight hours.
Once soaked pressure-cook in a pressure cooker until it is cooked through and soft.
Its takes about 30 minutes to cook the chickpeas and sometimes a little more time.
Steam the cucumber in a steamer for about 5 minutes.
Once cooked through, keep aside.Grind the ingredients meant for gravy by little water water to make a smooth paste.Into a large sauce pan, add the ground paste, the cooked chickpeas, sugar and salt to taste and the steamed cucumber.
Stir well to combine all the ingredients.
Check the salt and spices and adjust to suit your taste.
You can also adjust the consistency of the Taushem Tondak by adding a little water to form a gravy.
Bring the mixture to a brisk boil and simmer for about 5 minutes.
Once done, turn off the heat and transfer to a serving bowl and serve warm.Serve the Black Chickpeas And Cucumber Masala (Taushem Tondak) along with steamed rice for a wholesome lunch or weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Black_Chickpeas_And_Cucumber_Masala__Taushem_Tondak.jpg, 10
Ingredients: baking powder,salt,milk,vanilla,figs,eggs,caster sugar,flour (maida),butter

Quatre Quart Pound Cake Recipe With Fresh Figs, 3 tablespoon Milk - at room temperature,1-1/2 cups All Purpose Flour (Maida),3/4 cup Caster Sugar - (more for dusting),6 Fresh Figs - thinly sliced,3/4 teaspoon Baking powder,3 Whole Eggs - at room temperature,200 grams Butter (unsalted) - softened,1-1/2 teaspoon Vanilla Extract,1 pinch Salt, 60, French, To begin making the Quatre Quart Pound Cake Recipe with Fresh Figs, star with preheating the oven at 350 ' F (180'C).
Prepare a loaf pan by first greasing it with butter and dusting with flour.
In a large mixing bowl, sift the flour, baking powder and salt together.
Add the granulated sugar to the flour and mix well with a wire whisk to combine evenly.
In another bowl whisk together milk, eggs, butter and vanilla using hand blender at medium speed for few minutes or till pale and light in texture.Add half of the liquid mixture to the sifted flour and gently fold to form the batter.
Scrape down the sides.
Gradually add the remaining liquid mixture in two batches, combine to form a lump-free smooth batter.Pour half of the batter into the prepared loaf pan.
Arrange half of the sliced figs on the batter.
Pour the remaining cake batter on top of the layered figs.
Finish with the layer of remaining sliced figs.Bake for about 60 minutes or until a wooden toothpick inserted in the centre comes out clean.
Cool the cake for about 15 minutes and invert on a wire rack.
Cool completely before you start slicing.Serve Quatre Quart pound cake for the evening tea time snack or for the tea party dessert.
You can store this in an airtight container for about a day in room temperature or store in the refrigerator for about 3-4 days.
 , https://www.archanaskitchen.com/images/archanaskitchen/Dessert_Cakes/Quatre_Quart_Pound_Cake_Recipe_with_Fresh_Figs-1.jpg, 9
Ingredients: garlic cloves,salt,green chilli,mustard seeds,red chilli powder,water,gram flour (besan),coriander (dhania) leaves,onion,cumin seeds (jeera),sunflower oil

Zunka Recipes (Spicy Gram Flour), 5 Garlic - cloves,1 Green Chilli - finely chopped,Sunflower Oil - as required,Salt - to taste,1 cup Water - lukewarm,1 teaspoon Red Chilli powder,1/2 cup Gram flour (besan),1 teaspoon Mustard seeds,2 Onions - finely chopped,5 sprig Coriander (Dhania) Leaves - finely chopped,1/2 teaspoon Cumin seeds (Jeera), 35, Maharashtrian Recipes, To begin making Zunka, heat a wide pan over low heat, pour oil, add the mustard and cumin seeds and let it splutter.Add the finely chopped garlic and sauté till it becomes light brown.Add the finely chopped onions and green chilli and sauté till the onions become translucent.Now add the red chilli powder, chickpea or besan flour and keep roasting along with the spices till aromatic in medium heat.Season with salt and sprinkle luke warm water over it little by little and keep stirring.
It will take 10 minutes before all the water gets absorbed by the chickpea flour.Close with a lid and let it cook for 5 minutes.Remove the lid, cook it in open and keep stirring the mix till it becomes a little coarse in texture.
It will take another ten minutes to get to this.
Add a little more oil at this stage if the mixture becomes a bit dry.Add the finely chopped coriander, give it one last stir, switch off the flame.Zunka is now ready to be served with the Jowar Bhakri and Shahi Bhindi.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Zunka.jpg, 11
Ingredients: turmeric powder,watercumin seeds,salt,mustard seeds,asafoetida,red chilli powder,fenugreek seeds,curry leaves,chana dal,oil,coriander powder,mango powder

Chana Dal & Methi Ki Sabzi (Recipe in Hindi),  1/2 teaspoon coriander powder, oil - as per use,1 cup chana dal, 1 teaspoon red chilli powder, 4 curry leaves, 1/2 teaspoon asafoetida, water - 1/2 teaspoon cumin seeds, 1/2 teaspoon mustard seeds, 1/2 cup fenugreek seeds, 1/2 teaspoon turmeric powder, 1/2 teaspoon mango powder, salt - as per use, 50, North Indian Recipes, To make chana dal and fenugreek vegetable, first boil chickpeas and fenugreek seeds together.
Cook till soft.
Remove water and keep it aside.
Now heat oil in a pan.
Add cumin seeds, mustard seeds, asafoetida and curry leaves.
After 10 seconds, add gram and fenugreek to it.
Add red chili powder, turmeric powder, mango powder, coriander powder and salt after 1 minute.
Mix all thoroughly and cook for next 3 to 5 minutes.
Finally, turn off the gas and garnish the vegetables with green coriander.
Serve the gram dal and fenugreek vegetable along with Gujarati kadhi and phulka., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Chana_Dal__Methi_Ki_Sabzi.jpg, 12
Ingredients: salt,ginger,coconut,red chilli powder,cloves garlic,dry red chilli,onion,chicken,cinnamon stick (dalchini),poppy seeds,turmeric powder,cloves (laung),sunflower oil

Karnataka Style Chicken Saaru Recipe, 4 Dry Red Chilli,4 cloves Garlic,2 tablespoons Fresh coconut - grated,1 inch Ginger - chopped,Salt - to taste,1 inch Cinnamon Stick (Dalchini),4 Cloves (Laung),1 teaspoon Red Chilli powder,2 Onions - roughly chopped,1/4 teaspoon Turmeric powder (Haldi),Sunflower Oil,300 grams Chicken - with Bone,1 tablespoon Poppy seeds, 55, Karnataka, To begin making the Karnataka Style Chicken Saaru Recipe, we will first make the masala for the saaru.
Heat a small skillet on medium-low flame, add the poppy seeds and dry roast them.
Once the poppy seeds are roasted, add in the cloves, cinnamon and dry red chilli and roast them well.
Turn off the flame and keep it aside.Heat another pan on medium flame, add a tablespoon of oil, add ginger, garlic, onions and saute until the onions turn translucent.Add grated coconut and saute well till they turn light brown.
Turn off the flame.In a mixer-jar, combine the dry roasted spices along with ginger-garlic-onion mixture, grind to a smooth paste along with some water.
Transfer to a bowl and set aside.
Heat oil in the pressure cooker over medium heat, add the chicken, turmeric powder,salt and red chilli powder.
Roast the chicken in the pan for about 5 minutes until the chicken begins to get a roasted texture and is getting partially cooked.
After 5 minutes of roasting the chicken, add the ground saaru masala (onion coconut & spices paste) and give it a stir.
Check for salt and add 1 cup of water and pressure cook for about 3 to 4 whistles until the chicken is cooked and turn off the heat.Allow the pressure to release naturally.
Open the cooker and check for spices and salt and adjust accordingly.Serve the Karnataka Style Chicken Saaru Recipe along with Ragi Mudde, Akki Roti or Jolada Rotti to enjoy it for your lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Karnataka_Style_Chicken_Saaru_Recipe_.jpg, 13
Ingredients: tomato,salt,coriander (dhania) leaves,red chilli powder,curry leaves,onion,cumin seeds (jeera),garlic,bottle gourd (lauki) ( bottle gourd),turmeric powder,sunflower oil

Lauki Tamatar Ki Sabzi Recipe, Salt - to taste,3 Garlic - grated,1 teaspoon Cumin seeds (Jeera),1 Bottle gourd (lauki) - (about 4 cups of diced bottle gourd),1 Tomato - finely chopped,1 Onion - finely chopped,Sunflower Oil - to cook,1 sprig Curry leaves,1 Coriander (Dhania) Leaves - finely chopped,1 teaspoon Turmeric powder (Haldi),1/2 teaspoon Red Chilli powder, 50, Gujarati Recipes﻿, To begin making the Lauki Tamatar Ki Sabzi Recipe, firstly prepare and get all the ingredients ready.
We will be using the pressure cooker method to cook lauki tamatar ki sabzi recipe.
Start with heating oil in cooker.To the hot oil, add cumin seeds, onions, garlic and tomatoes; sauté for a few minutes.
Add turmeric powder, chilli powder, curry leaves, salt and lauki.Add 1/4 cup of water and pressure cook for about 3 whistles.
Turn off heat.Once the pressure is released, open the cooker.
You will notice that the lauki has given out a lot more water.Turn heat on, stir the lauki in the cooker.
Some of the water would have evaporated.
You can boil it till you get the consistency that you desire and the ingredients would have all bound together.
At this point, turn off heat.Garnish the Lauki Tamatar ki sabzi with coriander leaves and serve hot.Serve the Lauki Tamatar Ki Sabzi along with Phulkas and Mint Raita for a wholesome dinner or a lunch., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Gravy/Lauki_Tamatar_ki_Subzi_Dhoodi_Ghiya_Dhudi_Recipe_-3.jpg, 11
Ingredients: coriander (dhania) leaves,salt,green chilli,oil brush,carrot,gram flour

Carrots Coriander Pakora Recipe - Carrots and Coriander Fritters Recipe,  1/2 cup green coriander - finely chopped, 1 green chili - finely chopped, 3 tablespoons gram flour, salt - as per taste, oil - to brush,4 carrots - tightly, 30, Indian, To make Carrot Coriander Pakora Recipe, first tighten the carrots and keep them separately in a bowl.
In this bowl add coriander, green chillies, gram flour, salt and mix well.
Carrots will release water and this will make it easier for everyone to mix.
Now heat a skillet on medium heat and brush it.
Now add a tablespoon of mixture and fill it well in small discs.
Now add some oil on top and cook for 2 minutes.
Cook the bottom portion and flip it over.
Cook for 2 minutes.
Take it out in the plate and make all the other pakoras in this way.
Serve carrot coriander pakoda with spice tea and green chutney for evening snacks., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Carrots_and_Coriander_Fritters_Recipe.jpg, 6