anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,yellow bell pepper (capsicum),red bell pepper (capsicum),salt,green chilli,tabasco original sauce,coriander (dhania) leaves,virgin olive oil,carrot,onion,lemon,sweet corn,green bell pepper (capsicum)

Mexican Corn Salsa Recipe, 1 Red Bell pepper (Capsicum) - finely chopped,1 Carrot (Gajjar) - finely chopped,1 Green Chilli,1/2 tablespoon Extra Virgin Olive Oil,Salt - to taste,1 Tomato - finely chopped,Coriander (Dhania) Leaves - finely chopped,1 Onion - finely chopped,1 cup Sweet corn - steamed,1 Green Bell Pepper (Capsicum) - finely chopped,1/2 tablespoon Lemon juice,1 teaspoon Tabasco Original - Hot Sauce,1 Yellow Bell Pepper (Capsicum) - finely chopped, 25, Mexican, To begin making Mexican Corn Salsa Recipe, steam the corn either using a steamer or in a pressure cooker for one whistle.
Let the corn kernels cool.
Once the corn kernels are steamed and cooled, put them in a large mixing bowl.Add chopped onion, green capsicum, yellow bell pepper, red bell pepper, carrot and toss the ingredients together.
Add the chopped green chili.
Adjust the green chili suiting to your palate.
Season the ingredients in the bowl with lemon juice, extra virgin olive oil, tabasco sauce, salt.
Add freshly chopped coriander leaves.Toss all the ingredients in the mixing bowl well, check the salt and spices and adjust to suit your taste.Serve the Mexican Corn Salsa in a serving bowl along with Homemade Nachos  , https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Mexican_Corn_Salsa_Recipe-1.jpg, 13
Ingredients: coconut,mango (ripe),curd,lemon,caster sugar,coconut milk

Mango And Yogurt Coconut Fool Recipe - Healthy Mango Yogurt Pudding, 3 tablespoons Caster Sugar,2 tablespoons Coconut milk,1 Mango (Ripe),120 ml Curd (Dahi / Yogurt),120 ml Fresh cream - chilled,1/2 Mango (Ripe) - chopped to chunks,1 tablespoon Dessicated Coconut - toasted,2 tablespoons Dessicated Coconut - toasted,2 teaspoons Lemon juice, 35, British, To begin making Mango And Yogurt Coconut Fool Recipe, peel the mango and chop the flesh into small chunks.In a saucepan, heat the mango with the lime juice and one tablespoon of sugar.
Being to a boil and simmer for 5 to 6 minutes until the mango is broken down or is really soft.
Take off heat and cool to room temperature.Whip the chilled cream with the sugar with a whisk or electric beater until soft peaks.Add the coconut milk, toasted coconut and yogurt and whisk for a minute until smooth.In your serving bowls, spoon a couple of tablespoons of the cream, a tablespoon of the the mango, keep alternating in this way.Chill for 30 minutes.Top with some chopped mango and toasted coconut and serve.
Serve chilled Mango And Yogurt Coconut Fool Recipe as an evening snack with Homemade Stovetop Granola Recipe using Jaggery or Methi Namak Pare Recipe.
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Ingredients: salt,cumin powder (jeera),ginger,red chilli powder,cloves garlic,water,curry leaves,onion,mutton,lemon,coconut ( size),black pepper powder,coconut oil,coriander powder,turmeric powder

Kerala Style Mutton Pepper Fry Recipe, 2 teaspoon Lemon juice,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin powder (Jeera),5 cloves Garlic - finely chopped,1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1 inch Ginger - thin slices,10 Curry leaves,1 Onion - finely chopped,2 tablespoons Coconut Oil,4 tablespoon Black pepper powder,400 grams Mutton,2 teaspoon Fresh coconut - (1/2 inch size),1/4 cup Water,3/4 teaspoon Salt,1 teaspoon Salt, 70, Kerala Recipes, To begin making the Kerala Style Mutton Pepper Fry recipe, wash mutton pieces well and marinate it with all the spices mentioned in the list.Heat coconut oil in a pan.
Add garlic and ginger pieces.
Fry for 1 minute.Add finely chopped onions and curry leaves.
Cook till onions turn soft.Add marinated mutton and 3/4 teaspoon salt.Add pepper powder, coconut pieces, mix well.
Continue to cook for 4 minutes.Add 2 cups water and mix well.
Cover and let it cook until mutton gets cooked well and water is fully evaporated.
Kerala style mutton sukka/fry is ready.Kerala Style Mutton Pepper Fry as a side dish along with Kerala Varutharacha Mutton Curry and Steamed Rice for a weekday dinner with family.
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Ingredients: salt,red bell pepper (capsicum),red chilli powder,cloves garlic,virgin olive oil,parsley leaves,kabuli chana (white chickpeas),del monte tandoori mayo,iceberg lettuce,onion,vinegar,black pepper powder,green bell pepper (capsicum),butter toasting pita,mini pita breads

Stuffed Pita Recipe With Tandoori Mayo Chickpeas, Pickled Onions and Vegetables, 4 sprig Parsley leaves - finely chopped,1 Red Bell pepper (Capsicum) - thinly sliced,Salt - to taste,4 Mini Pita Breads,4 cloves Garlic - finely chopped,1 teaspoon Red Chilli powder,Extra Virgin Olive Oil - as required,Black pepper powder - to taste,Butter - as required for toasting pita,1 teaspoon Vinegar,1/2 cup Del Monte Tandoori Mayo,1 Green Bell Pepper (Capsicum) - thinly sliced,1 cup Iceberg lettuce - shredded,1 cup Kabuli Chana (White Chickpeas) - cooked,2 Onions - thinly sliced,2 sprig Parsley leaves - finely chopped,1 Onion - thinly sliced, 75, Continental, To begin making the Stuffed Pita Recipe with Tandoori Mayo Chickpeas, Pickled Onions and Vegetables, first get all the ingredients prepped and ready.
Soak and cook the chickpeas until soft.
Add chickpeas in a pressure cooker with required amount of water and close the lid.
Let it cook till the cooker releases 7 to 8 whistles or cook for abut 30 minutes.
Let the pressure release on its own.
Open the cooker and take out the chickpeas in a bowl.
Keep it aside.In a small mixing bowl, add the sliced onions, vinegar and salt.
Allow it to marinate for at least 15 minutes to get the pickled taste.Shred the lettuce leaves and keep aside.Heat a teaspoon of olive oil in pan; add the garlic, chickpeas, parsley and red chili powder.
Toss in the Tandoori Mayo and allow the chickpeas to simmer in the mayo for a few minutes.
Turn off the heat.Check the salt and flavors and add more mayo if required.
Adjust the salt to taste and add chili powder if required to add to the punch.
Stir in the parsley leaves and keep aside.Heat a skillet on medium heat; butter the pita breads from the outside and toast them until golden on the pan.
Turn off heat and allow it to cool a bit.In the same skillet, add a little oil and roast the capsicum and onions on low heat until soft and lightly caramelized.The final step is to assemble the pita with the spiced Tandoori Mayo chickpeas.Slit open the pita from the top to create a pocket.
Place a few lettuce leaves in the bottom, spoon the Tandoori Mayo Chickpeas over the lettuce leaves, drizzle more Tandoori Mayo if you want the pita to be more creamy.
Add the pickled onions and cucumber on the top and serve.Serve the Stuffed Pita with Tandoori Mayo Chickpeas, Pickled Onions and Vegetables as a wholesome weeknight dinner or even pack it into your lunch box or a picnic.
You can also served it with Masala Chai.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/1-Archana/Pita_Bread_Stuffed_With_Tandoori_Chickpeas_Onions_Roasted_Vegetables_Del_Monte_Mayo-14.jpg, 15
Ingredients: salt,mustard seeds,asafoetida (hing),coconut,jaggery,curry leaves,red chilli,cabbage (patta gobi muttaikose),sunflower oil

Cabbage Foogath Recipe - Goan Style Cabbage Stir Fry, 2 teaspoons Sunflower Oil,4 tablespoons Fresh coconut - grated,Salt - to taste,1 Fresh Red Chilli - thinly sliced,1 teaspoon Mustard seeds,Asafoetida (hing) - a pinch,500 grams Cabbage (Patta Gobi/ Muttaikose) - thinly shredded,1 teaspoon Jaggery - powdered,1 sprig Curry leaves, 20, Goan Recipes, To begin making the Cabbage Foogath Recipe (Goan Style Cabbage Stir Fry), thinly shred the cabbage leaves, wash and keep aside.Heat oil in a wide pan, add the mustard seeds and let it splutter.
Add the asafoetida, curry leaves and let it crackle.Add in the fresh red chillies and saute until it releases all its flavour into the oil.Now, add in the shredded cabbage and toss well.Season with salt and jaggery and let the cabbage cook for 5-6 minutes.
The texture of the cabbage should be kept crunchy.Once the cabbage is done, add the grated coconut, mix well and switch off the heat.Serve the Cabbage Foogath Recipe (Goan Style Cabbage Stir Fry) along with Phulka and Panchmel Dal or Steamed Rice and Goan Fish Curry for a simple yet delectable weekday lunch.
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Ingredients: salt,water,lemon,dry red chillies,garlic,cumin seeds (jeera)

Lehsun ki Chutney - Spicy Garlic Chutney, 1/2 cup Garlic - peeled,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1/4 cup Water,1 Lemon - juiced,8-10 Dry Red Chillies, 20, North Indian Recipes, To begin making the Lehsun ki Chutney - Spicy Garlic Chutney,combine the garlic, chillies, cumin seeds, lemon juice, water and salt to taste in a blender and blend to make a smooth chutney.Transfer the Lehsun Ki Chutney into a bowl and serve.
You can store the Lehsun ki Chutney -Spicy Garlic Chutney in a glass jar and serve as desired.You can also add a little water before serving to make the Lehsun ki Chutney have a little saucy consistency.
Store refrigerated for about two weeks.Serve the Lehsun ki Chutney recipe along with Vada Pav for a tea time snack.
You can even serve it with hot Gujarati Style Bhakri and   Homemade Curd for brunch.
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Ingredients: salt,mozzarella cheese,black peppercorns,cloves garlic,virgin olive oil,onion,cheddar cheese,spirali pasta,basil leaves dry

Caramelized Onion & Roasted Garlic Pasta Recipe, 8 cloves Garlic,1 tablespoon Extra Virgin Olive Oil,1/2 cup Cheddar cheese,200 grams Spirali pasta,1/2 teaspoon Whole Black Peppercorns - freshly crushed,4 tablespoon Fresh cream,1/2 cup Mozzarella cheese,1 Onion,1/2 teaspoon Basil leaves - dry and crushed,1 teaspoon Salt, 35, Italian Recipes, To prepare the Caramelized Onion & Roasted Garlic Pasta recipe, boil and strain Del Monte spiral pasta and keep aside in a colander.Meanwhile, chop onions and caramelize them in a pan with a little oil.
Keep on medium high heat until they turn brown, sautéing occasionally.
Collect and keep aside.In the same pan roast garlic pods till brown and collect in a bowl (take care not to char anything).Whisk the fresh cream till the soft peaks start appearing.Heat olive oil in a wok and add caramelized onion (leave some for garnish), boiled spiral pasta, and saute for a while.Now add whisked fresh cream and mix well till combined.Adjust salt and season with crushed pepper, dry basil, and mix.Add mozzarella and cheddar cheese generously and serve Caramelized Onion & Roasted Garlic Pasta recipe with a glass of wine and fresh cut fruits.Serve Caramelized Onion & Roasted Garlic Pasta along with Pizza Margherita and Cinnamon Spiced Orange Iced Tea Recipe for a weekday meal.
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Ingredients: salt,spring onion greens,dry red chilli,mango,sugar,cumin seeds (jeera),sunflower oil

Raw Mango And Spring Onion Chutney Recipe, 1 cup Spring Onion Greens - roughly chopped,2 Dry Red Chilli,1 teaspoon Cumin seeds (Jeera),Salt - as needed,1 Mango (Raw) - roughly chopped,1/2 teaspoon Sugar,1 teaspoon Sunflower Oil, 40, Indian, To begin making the Raw Mango and Spring Onion Chutney, firstly cut and wash spring onion leaves in a mixer grinder jar.Add raw mango pieces, whole red chilies, cumin and sugar.
Now add a little water and grind them all together to make a thick chutney.
Add oil and blend again for few seconds .
Adjust salt according to your taste.
Use Raw Mango And Spring Onion Chutney Recipe as a spread for your sandwiches or you could also serve it along with Chicken Tikka and Pickled Onions Recipe along with some chilled beer.
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Ingredients: tomato,salt,ginger,kashmiri red chilli powder,mustard oil,bay leaf (tej patta),coriander (dhania) leaves,cloves garlic,pearl onion (sambar onion),curd,baby potatoes,coriander powder,turmeric powder,green chillies,garam masala powder

Jaipuri Potato Onion Vegetable Recipe Using Preeti Electric Pressure Cooker, 1/2 teaspoon Turmeric powder (Haldi),2 cups Baby Potatoes - boiled & peeled,1 1/2 teaspoon Kashmiri Red Chilli Powder,1 Bay leaf (tej patta) - torn,1 teaspoon Garam masala powder,Salt - to taste,1 cup Pearl onions (Sambar Onions),2 Green Chillies - slit,1 teaspoon Coriander Powder (Dhania),6 cloves Garlic - finely chopped,Coriander (Dhania) Leaves - handful,1/2 cup Homemade tomato puree,1 inch Ginger - finely chopped,1/4 cup Curd (Dahi / Yogurt),1-1/2 tablespoons Mustard oil - for cooking, 55, Rajasthani, To begin making the Jaipuri Aloo Pyaz Ki Sabzi, preheat the pan of the Electric pressure cooker by turning on the saute mode.
To choose the Saute mode in the pressure cooker press the Menu Option and keep pressing the plus button till you reach P-15 which is the Saute Mode.Allow the pan to preheat for about 4 minutes.
Once done add the mustard oil and allow the oil to get hot.Once the oil is hot add the bay leaf, garlic, ginger, green chillies, baby onions and saute the onions until lightly brown.
After the onions have turn slightly brown add the baby potatoes and roast the potatoes for 3 to 4 minutes.
Once done add the tomato puree, curd, turmeric powder, chili powder, coriander powder, garam masala and salt to taste.
Stir well to combine and saute for another 2 to 3 minutes.
Cover the pressure cooker and move the Pressure Valve in the "pressure position".
Press keep warm on the electric pressure cooker, then press menu button.
Keep pressing the plus sign button till you reach P-12 which is the gravy mode.
The timer would run for 15 minutes.
After the time is up and the pressure has released naturally from the Electric pressure cooker open the pressure cooker and stir in some chopped coriander leaves.
Transfer the Jaipuri Aloo Pyaz Ki Sabzi into a serving bowl and serve hot.
Serve the Jaipuri Aloo Pyaz Ki Sabzi along with Tawa Paratha and Panchmel Dalfor a delicious Sunday lunch.
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Ingredients: salt,ginger,green chilli,asafoetida (hing),mango (ripe),ghee,mustard seeds,jaggery,red chilli powder,coriander (dhania) leaves,gram flour (besan),curd,dry red chilli,curry leaves,cinnamon stick (dalchini),cumin seeds (jeera),turmeric powder

Fajeto Recipe - Gujarati Ripe Mango Curry Recipe, 6 Curry leaves - finely chopped,1 cup Curd (Dahi / Yogurt),1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,1 Dry Red Chilli,Salt - to taste,1 inch Cinnamon Stick (Dalchini),2 Green Chilli - slit,1 teaspoon Ginger - grated (omit ginger if jain),1 cup Mango (Ripe) - pureed,1 tablespoon Ghee,1/4 teaspoon Asafoetida (hing),1/2 teaspoon Cumin seeds (Jeera),2 teaspoons Jaggery,3 tablespoons Gram flour (besan),1/2 teaspoon Red Chilli powder,1 tablespoon Coriander (Dhania) Leaves - chopped, 50, Gujarati Recipes﻿, To begin making the Gujarati Fajeto (Mango Kadhi) recipe, into a saucepan combine all the main ingredients along with 2 cups of water and whisk them together until well combined.
Bring the mixture to come to a boil whisking occasionally.
Once the mixture begins to boil, turn the heat to low and simmer for 10 minutes.
To make the seasoning for the Fajeto Mango Kadhi; Heat ghee in a large saucepan on medium heat; add mustard seeds and cumin seeds allow them to crackle.Add the cinnamon, dry red chilli, curry leaves, ginger and green chillies and stir for a few seconds.
Check the salt and spice levels and adjust to suit your taste.Pour the seasoning over the simmering Fajeto Kadhi.
Turn off the heat and garnish the Kadhi with chopped coriander leaves.Serve the Fajeto (Gujarati Mango Kadhi) along with Phulka's, Stuffed Bhindi and Steamed Rice for a weekend lunch , https://www.archanaskitchen.com/images/archanaskitchen/Indian_Dal_Khadi_Curry/Fajeto_Gujarati_Mango_Yogurt_Kadhi_Recipe-1-2.jpg, 17
Ingredients: salt,corn flour,coconut,paneer,milk,water,sugar,cardamom powder (elaichi),rice flour

Manda Pitha Recipe-Orissa Style Steamed Rice Flour Dumplings, 3/4 cup Sugar,1 teaspoon Corn flour,1/2 cup Water,1 cup Rice flour,1/2 cup Milk,1/2 cup Fresh coconut,4 tablespoon Paneer (Homemade Cottage Cheese),1 tablespoon Cardamom Powder (Elaichi),1 teaspoon Salt, 80, Oriya Recipes, To begin making Rice Flour Manda Pitha Recipe, boil water and milk together with cardamom powder and salt.Add rice flour and corn flour to it - part by part, while continuously stirring it to avoid lumps.Keep stirring it in low heat until all water is absorbed and it forms into a ball.Turn off the gas and cover the dough.In the meantime prepare the sweet filling by heating up 2 tablespoon ghee in a Pan.Add the coconut, paneer, and sugar and mix it well.Cook this in low heat for 7 to 8 minutes.Now prepare the dough by applying a little oil on your palms and kneading the warm dough into a soft workable texture.
Make sure that the dough is not very hot.Now take a tennis ball sized dough, make a dent in the center and put 1 tablespoon of filling in it and close the opening.
Smooth it all over to make it look like a ball.
Make sure that there are no gaps.You will get around 8 to 10 balls.
Now we should steam the Manda Pitha.
Heat water in a Steamer and steam the Rice Manda Pitha or dough balls for 10 minutes.Serve Manda Pitha along with Poori and Aloo Methi Masala Recipe or Vatana Usal Recipe for festive breakfast.
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Ingredients: tomato,salt,sunflower oil,green chilli,red chilli powder,onion,lemon,rajma (large kidney beans),coriander powder,garam masala powder,tortillas

Red Kidney Beans Tortilla Wraps Recipe, 1 Green Chilli - finely chopped,1 teaspoon Garam masala powder,Salt - to taste,1 Tomato - finely chopped,200 grams Rajma (Large Kidney Beans) - soaked overnight,1 teaspoon Coriander Powder (Dhania),1 teaspoon Rajma (Large Kidney Beans),1 teaspoon Lemon juice,1 Onion - finely chopped,1/2 teaspoon Red Chilli powder,1 Onion - thinly sliced,4 Tortillas,2 teaspoon Sunflower Oil, 30, Fusion, To begin making Red Kidney Beans Tortilla Wraps, wash and soak the red kidney beans or rajma overnight.
In the morning give it a good rinse and pressure cook it for 3 whistles and keep aside.Get prepped with all the ingredients and heat oil in a Shallow frying pan on a medium heat, add the cumin seeds, and let it splutter.Add the finely chopped onions and sauté until onions turn translucent.Now, add the tomato and green chilli, and sauté till the tomatoes are cooked.Add the coriander, red chilli, garam masala and rajma masala powder and mix well.Once the spice mix is cooked well, add the boiled red kidney beans and give it a good stir.Let it cook for 2-3 minutes till the spices incorporate well with the red kidney beans.Season with salt, add the lemon juice, mix, and switch off the flame.In the meantime, take a small bowl and add the ingredients for the onion salad, mix well and keep aside.Now, heat a Tawa on medium heat and cook the tortilla wraps on both the sides.
Brush it with a little oil if you like and keep aside.To arrange the wraps, take a tortilla wrap, place 2-3 tablespoons full of the red kidney beans mix in the middle, top it with the onion salad and wrap the tortilla as per the instructions on its pack.To seal the sides of the tortilla wraps you can even pan fry it on either side if you wish.Serve the Red Kidney Beans Tortilla Wraps in kids lunch box or as an after school snack, along with Banana Almond & Prunes Smoothie or Quick Pea Soup.
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Ingredients: salt,coconut,green moong sprouts,carrot,lemon,peanuts (moongphali),black pepper powder,green bell pepper (capsicum)

Satvik Carrot Sprouts Salad Recipe - No Onion No Garlic, 1-1/2 tablespoon Lemon juice,Salt - to taste,4 Carrots (Gajjar) - finely grated,Black pepper powder - to taste,1/4 cup Green Bell Pepper (Capsicum) - finely chopped,1/2 cup Green Moong Sprouts,1/4 cup Raw Peanuts (Moongphali) - soaked in water for 3-4 hours,1/4 cup Fresh coconut - freshly grated, 15, Indian, To begin making the Satvik Carrot Sprouts Salad recipe, grate the carrots and keep it ready.
In a mixing bowl, add all the ingredients- carrot, green moong sprouts, capsicum, coconut, peanuts, lime juice and season it with salt and pepper.Mix the Carrot Sprouts Salad well and serve fresh.Serve Satvik Carrot Sprouts Salad as a side dish along with Panchmel Dal, Bhindi Masala and Phulkas.
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Ingredients: salt,green beans (french beans),ginger,red chilli powder,water,carrot,cloves (laung) garlic,cumin seeds (jeera),black pepper powder,coriander powder,rolled oats instant oats

Savory Oatmeal Bowl with Sautéed Carrot and Green Bean Recipe, 1 inch Ginger - chopped,Salt - to taste,1 1/2 cup Water,1 teaspoon Cumin seeds (Jeera),4 Cloves (Laung) - garlic,1 teaspoon Red Chilli powder,40 grams Rolled Oats Or Instant Oats - 40 grams,1 teaspoon Coriander Powder (Dhania),1 Carrot (Gajjar) - sliced diagonally,50 grams Green beans (French Beans) - sliced diagonally,1 teaspoon Black pepper powder, 25, World Breakfast, We begin making the Savory Oatmeal Bowl with Sautéed Carrot and Green Bean Recipe by heating a flat skillet with some oil, crackle the cumin seeds.Add in the chopped vegetables and saute.
You can add some salt and saute as it will fasten the process.Next add in all the spice powders and saute for another 5 minutes till the raw smell goes away.
Keep it aside.Now to make the oats, take a sauce pan, add in the oats and water and by using whisk keep stirring till it thickens.
Make sure it does not form a lump.
This will take you about 5 minutes.To plate, take a wide bowl, add in your oats mixture and drop you’re topping on top and serve.Serve the Savory Oatmeal Bowl with Sautéed Carrot and Green Bean Recipe as a Morning breakfast , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Savory_Oatmeal_Bowl_with_Sauted_Carrot_and_Green_Bean_Recipe_.jpg, 11
Ingredients: salt,cumin powder (jeera),fennel seeds (saunf),potato (aloo),red chilli powder,gram flour (besan),onion,turmeric powder,banana,sunflower oil

So th injian badge repe onion badge ｜ la w badge badge ｜ potato badge, 1/2 teaspoon Cumin powder (Jeera),Sunflower Oil - for deep frying,Salt - to taste,1 teaspoon Red Chilli powder,1 cup Gram flour (besan),1 Potato (Aloo) - sliced into 1/4 inch pieces,1 teaspoon Turmeric powder (Haldi),1 Onion - sliced into 1/4 inch pieces,1 Raw Banana - sliced into 1/4 inch pieces,1/2 teaspoon Fennel seeds (Saunf) - crushed, 40, South Indian Recipes, To begin making the Vegetable Bajji Recipe (Pakora/Fritters), combine all the ingredients of batter just enough water to form a dip thick enough to thickly coat back of a spoon.
Keep aside the batter aside.Heat oil in a wok or kadai for deep frying.Coat each of the sliced/cut vegetables in the gram flour batter and gradually let it into the oil and deep fry until golden brown in color.Drain the Vegetable Bajji (Pakoras) on an absorbent paper and plate it in a platter to serve.Serve the Vegetable Bajji (Pakora) along with Raw Mango & Coconut Chutney Recipe and a cup of coffee as a tea time snack or as an appetizer for parties.
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