anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,yellow moong dal (split),ginger,green chilli,coconut,asafoetida (hing),water,baking soda,curry leaves,white urad dal (split),cumin seeds (jeera),black pepper powder,turmeric powder,sunflower oil

Karnataka Style Bonda Soup Recipe-Urad dal Fritters in Spicy Dal Soup, 1 teaspoon Turmeric powder (Haldi),1 teaspoon Baking soda,Sunflower Oil,Water - as required,1 inch Ginger - chopped,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 tablespoon Fresh coconut - grated,1 Green Chilli - chopped,1/2 cup Yellow Moong Dal (Split),1 cup White Urad Dal (Split) - soaked in water for 2 hours,1 sprig Curry leaves - chopped,1 Tomato - chopped,1 teaspoon Black pepper powder,1 pinch Asafoetida (hing), 210, Karnataka, To begin making the Karnataka Style Bonda Soup Recipe by soaking the urad dal for 2 hours or you can soak it the previous night and make it in the morning and grind them in a mixer with 1/4 cup water to a smooth paste.Now add the reaming ingredients like green chilli, salt, pepper, coconut, curry leaves and soda to it and mix well.
Heat a Kuzhi paniyaram Pan and drizzle some oil in each hollow holes.Once it is heated add a tablespoon of the batter in each of the hollow holes and cook on either side till it golden brown for about 10 minutes.
Keep them aside.Now pressure cook the moong dal with water, turmeric and salt for about 4 whistle and release the pressure naturally.
Open the lid and mash it well to a creamy texture.Heat a sauce pan on a medium heat with some oil, crackle the jeera with hing and then add the ginger, tomato and green chilli.
Saute for 2 minutes.Then add in the dal with 1 cup water, make it into a very thin consistency.
Add in salt, pepper and coriander leaves.
Leave it to boil for 10 minutes and turn it off.Now to serve add in the urad dal bonda in a cup and pour in the soup and serve.
Serve the Karnataka Style Bonda Soup Recipe as one pot Breakfast meal in the morning with a cup of Tea., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Karnataka_Style_Bonda_Soup_Recipe__Urad_dal_Fritters_in_Spicy_Dal_Soup_Recipe_.jpg, 15
Ingredients: cheese,salt,wheat brown bread,corn flour,spinach leaves (palak) finely,milk,cloves garlic,black peppercorns,red chilli flakes,onion,butter

Creamy Spinach & Cheese Bread Toast Recipe, 2 Cups Spinach Leaves (Palak) - Finely chopped,1 1/2 tablespoon Corn flour,Salt - to taste,2 tablespoon Butter,4 cloves Garlic - finely chopped,Red Chilli flakes - to taste,1/2 cup Milk,1/4 cup Cheese - grated,Whole Black Peppercorns - crushed,6 Whole Wheat Brown Bread,1/2 Onion - chopped,2 tablespoon Fresh cream, 30, Italian Recipes, To begin making Creamy Spinach & Cheese Bread Toast Recipe, prep all the ingredients in advance.
Heat a pan and add butterOnce the pan is hot, add garlic and fry till golden on a low flame.Immediately, add onions and saute for about 2 minutes or till caramelised a bit.While the onion is cooking, saute occasionally on low flame.
Also mix milk and corn flour in a small bowl while onion is done.Add spinach leaves and saute till the wilt a bit.To this mix, add milk and corn flour mixture.Keep stirring and Let it cook for 1 minute or till the mixture starts thickening.Add salt, pepper and chilli flakes to taste.Keep stirring it for 30 seconds on medium flame and make sure it does not get burnt.Now add cream and mix it well .Once the mixture is thick and creamy, add two tablespoon cheese and mix it well.Switch off the flame and let the mixture cool down.Preheat oven at 180 degrees celcius.Spread one tablespoon of mixture on bread slice and repeat the process with other slices too.Top it with Cheese (If you don't like too much cheese, you can skip this step as we have already added some cheese in the mixture already.)Put all bread slices on a baking tray and bake them for 8-10 minutes.Serve Creamy Spinach & Cheese Bread Toast Recipe with Peanut Butter Oats & Banana Smoothie., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Spinach_Cheese_Toast.jpg, 11
Ingredients: heavy whipping cream,chocolate cake,water,sugar,vanilla ice,rose essence drops,decorative sugar (cake candy s),mixed nuts

Homemade Rose Flavoured Ice Cream Cake recipe, Heavy whipping cream,1/2 cup Mixed nuts,Rose Essence - few drops,Decorative sugar (Cake/ Candy Sprinkles) - as needed,1/4 cup Sugar,1 Chocolate Cake,1 cup Vanilla Ice cream,1/8 cup Water, 540, Continental, To prepare Homemade Rose Flavoured Ice Cream Cake recipe, get prepped with all the ingredients required.
Chocolate cake and vanilla ice cream needs to be kept ready.Slice off the upper portion of the cake and reserve the bottom half of the cake and proceed with making the sugar syrup.In a saucepan, add in water and then to this, add sugar.
Once the sugar dissolves and the syrup starts to get thick switch off the flame (one string consistency).
Now pour the sugar syrup on the chocolate cake and leave it for 5 minutes to absorb.Now take the Vanilla Ice Cream (I used my homemade vanilla Ice Cream).
Let the ice cream become soft after thawing a bit.
Then scoop the ice cream on top of the chocolate cake and spread it evenly with a spatula.
Freeze it for 2-3 hours until it is well set.In a mixing bowl, take the full fat cream.
Beat it in high speed using a hand blended until it forms soft peaks.
Next add in the rose essence and beat once again till it is well combined.Now take the cake from freezer and scoop the cream over the cake, spread it evenly with a spatula.Once the cream is spread.
Sprinkle with sugar balls and nuts throughout the cake.
Cling wrap the cake.Freeze the Homemade Rose Flavoured Ice Cream Cake overnight or about 8 hours Remove it from the fridge after that, remove the cling wrap.Demould, slice Homemade Rose Flavoured Ice Cream Cake recipe and serve., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/happytrioexplains-gmail.com/Homemade_Ice_Cream_Cake_Recipe-1.jpg, 8
Ingredients: salt,red chilli powder,sooji (semolina rava),rice flour,turmeric powder,prawns,sunflower oil

Rava Fried Prawns Recipe, 1 tablespoon Red Chilli powder,20 Prawns,Salt - to taste,Salt - a pinch,4 tablespoons Sunflower Oil,1/4 teaspoon Red Chilli powder,1/4 cup Rice flour,1 teaspoon Turmeric powder (Haldi),1/4 teaspoon Turmeric powder (Haldi),1/2 cup Sooji (Semolina/ Rava), 30, Goan Recipes, To begin making the Rava Fried Prawns Recipe, de-shell the prawns, remove the vein and wash properly.Marinate the prawns for 30 minutes with  salt, turmeric powder and chili powder.Take a plate and add the rice flour, rawa, pinch of salt, 1/4 teaspoon of turmeric powder and chili powder.
Mix well to combine.Coat the marinated prawns in the rava and rice flour mix.
Ensure that it is fully coated.Heat a pan and spread 1 tablespoon oil.
Add more if required.Place the rava coated prawns on the pan and fry on low flame.
After 10 minutes turn them to the other side.Fry them for 20 minutes.You know they are done when they turn golden brown on the outside.Always fry prawns on low heat and do not cover it while frying.
Once done transfer the Rava Fried Prawns onto a serving plate and serve.Serve Rava Fried Prawns Recipe with Goan Bimbla Uddamethi Recipe and Steamed Rice Recipe for a perfect Goan meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Rava_Fried_Prawns.jpg, 7
Ingredients: cumin powder (jeera),coriander (dhania) leaves,chaat masala powder,cloves garlic,onion,cumin seeds (jeera),black pepper powder,turmeric powder,green chillies,sunflower oil,salt,red bell pepper (capsicum),cardamom (elaichi) podsseeds,cashews,coconut,water,lemon,coconut milk,ginger,ghee,paneer,green peas (matar),cinnamon stick (dalchini),cloves (laung)

Nawabi Paneer Curry Recipe, 2 Green Chillies,1 teaspoon Lemon juice,1 Red Bell pepper (Capsicum) - cut into cubes,2 Onions - finely chopped,1 tablespoon Ghee,1/2 teaspoon Cumin powder (Jeera),Salt - to taste,1/2 teaspoon Sunflower Oil,2 Cardamom (Elaichi) Pods/Seeds,1/2 teaspoon Chaat Masala Powder,1/2 teaspoon Black pepper powder,1/2 cup Fresh coconut - grated,300 grams Paneer (Homemade Cottage Cheese) - cut into triangles,1 inch Ginger - finely chopped,6 Whole cashews - soaked in hot water,6 cloves Garlic - finely chopped,1/2 cup Green peas (Matar) - boiled,2 Cloves (Laung),1/3 cup Water,1/2 teaspoon Turmeric powder (Haldi),1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera),1/3 cup Coriander (Dhania) Leaves - finely chopped,1/4 cup Water,1 cup Coconut milk,1 teaspoon Black pepper powder, 35, Hyderabadi, To begin making the Nawabi Paneer Curry Recipe , in a mixing bowl combine the paneer triangles along with lemon juice, salt, cumin powder, chaat masala, black pepper powder and cooking oil.
Mix well and set aside for about 20 minutes.
Next, heat a skillet on medium flame, drizzle some oil and place the paneer triangles on it.
Cook on both sides for about a minute each side, till it gets a light brown colour.
Remove from the skillet transfer it into a bowl and set aside.
*To make the Nawabi Curry MasalaTo make the ground masala for the Nawabi Paneer Curry, in a mixer jar combine  fresh coconut, soaked and drained cashew-nuts, green chillies, cinnamon, cloves, cardamoms, cumin seeds, water.
Grind to a smooth paste and set aside.
To get ahead and make the Nawabi Paneer Curry, heat a kadai with ghee on medium-low flame, add the ginger, garlic and saute for a few seconds, then add the chopped onions and continue to cook until the onions turn transparent.
This will take about 3-4 minutes.
To this kadai add the freshly ground Nawabi Curry Masala, salt, turmeric powder, black pepper powder, and cook the masala gravy.
Cook it for about 5 minutes.
Next in, add the coconut milk and combine it well into the masala in the kadai.
Now add the peas, bell pepper, water, coriander leaves and bring it to a boil.
Turn off the flame, transfer the Nawabi Curry into a serving dish and top with the cooked paneer pieces.
Serve Nawabi Paneer Curry Recipe along with Butter Garlic Naan Recipe (Garlic Flavoured Flat Bread) or  Dhaba Style Spicy Ghee Rice Recipe Made From Whole Spices, Kachumber Salad Recipe With Cucumber, Onion & Tomatoes followed by a dessert of Rose Flavoured Shahi Tukda Recipe, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Nawabi_Paneer_Curry_Recipe__1600.jpg, 24
Ingredients: salt,tartar,heavy whipping cream,eggs,sugar,vanilla,dark chocolate,butter (at ),icing sugar,sweetened

Rich Decadent Chocolate Souffle Recipe, Icing Sugar - for dusting,1/2 cup Sugar,2 tablespoon Sugar,Heavy whipping cream - sweetened,1 teaspoon Vanilla Extract,7 tablespoons Butter (unsalted) - (at room temperature),2 Egg yolks,1/2 teaspoon Salt,100 grams Dark chocolate,4 Egg whites,2 teaspoon Cream of Tartar, 35, Continental, To begin making the Rich Decadent Chocolate Souffle Recipe first grease individual ramekins with butter generously.Next dust 1 tablespoon white sugar into the ramekins and coat all the sides of the ramekins.
This sugar coating will ensure the souffle is held to the bowl when they start to rise.Then, preheat oven to 200 degrees C with rack in lower third.In a microwave safe bowl, add chocolate and 3 tablespoon butter and melt in 20 seconds intervals to take the chocolate out and whisk it.Whisk until chocolate butter mix is melted and a smooth mix is formed.
Then, add 1 egg yolk and whisk well.
Next add salt, vanilla essence and whisk again, till combined and set it aside.Next, add egg whites into a bowl of a stand mixer and whisk until creamy.
Now add cream of tartar or vinegar if you are using that and continue to whisk.
Whisk until you see the egg whites begin to turn stiff.Gradually add remaining ¼ cup sugar in slow streams and whisk until the egg whites form soft peaks and look glossy.
This may take 2-3 minutes.
You have to keep whisking and add the sugar gradually at this stage.Spoon in 1/3 rd of egg whites into the chocolate mixture and using a spatula fold into the chocolate mixture.
Continue adding the egg whites in parts and fold into the chocolate mixture, folding gently taking care not to deflate the egg whites.
Be gentle and using the folding technique.Spoon the mixture into ramekins evenly with batter all the way up to the top.
Then smooth the surface using a spatula to get a nice flat top.An important tip to make the souffle get a nice beautiful height is to run your thumb at the perimeter of the ramekins and create a small channel along the edge.
Do this to get a good ¼ to ½ inch perimeter channel in the ramekins.
Clean the outer surface of the ramekins using a kitchen towel and pop the ramekins into the oven and bake it for 13 to 15 minutes or until it’s risen well and cooked.Once souffle is done and risen, remove it from the baking tray using kitchen towel, as I found using oven mittens could disturb and break the souffle at the top.Dust with confectionery sugar, add a dollop of sweetened whipped cream and serve immediately., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Chocolate_Souffle.jpg, 10
Ingredients: salt,chaat masala powder,asafoetida,red chilli powder,mustard,hungfat,sugar,oil,peanut powder roast,cumin seeds,okra

 Bhindi Raita (Recipe In Hindi),  2 tablespoons oil, 1/2 tablespoon peanut powder - Roast, 1/2 teaspoon chaat masala powder,250 grams okra - cleaned, 3/4 cup Hung-fat, 1/2 teaspoon mustard, 1/4 teaspoon asafoetida, 1 teaspoon sugar, salt - as per taste, 1/2 teaspoon cumin seeds, 2 teaspoons red chilli powder, 30, Indian, To make Bhindi Raita, firstly put ladyfinger in a bowl.
Add some oil, salt and red chili powder to it.
Mix well.
Microwave this mixture for 5 to 6 minutes until it hardens.
Keep mixing with it between bitches and make sure that the lady finger is not burnt.
Let it cool down.
You can also cook okra by adding some oil in the pan.
Now add yogurt, salt, groundnut powder, cumin, red chili powder and asafoetida in a bowl.
Mix well.
Now heat oil in a pan.
Add mustard seeds, cumin seeds, red chili powder and asafoetida.
Add ladyfinger to it and after 10 seconds put this tempering in the curd.
Mix and serve.
Serve Bhindi Raita with Garlic Dal, Sew Tomato vegetable and Phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Bhindi_Raita_Okra_Salad.jpg, 11
Ingredients: tomato,salt,dried green peas (vatana),sev,coriander (dhania) leaves,fennel seeds (saunf),dry red chilli,coriander (dhania) seeds,onion,pani puris,lemon,cumin seeds (jeera),green chutney (coriander mint)

Masala Puri Chaat Recipe, 1 tablespoon Lemon juice,2 teaspoons Cumin seeds (Jeera),2 tablespoons Coriander (Dhania) Seeds,2 Dry Red Chilli,Salt - to taste,1 Tomato - finely chopped,2 tablespoons Green Chutney (Coriander & Mint),1 Onion - finely chopped,1 teaspoon Fennel seeds (Saunf),2 cups Dried Green Peas (Vatana),2 tablespoons Coriander (Dhania) Leaves,1/2 cup Sev - thin,2 cups Pani Puris - fried, 30, Indian, To begin making the Masala Puri Chaat Recipe, wash and soak the dried green peas overnight.
In the morning wash again, drain and pressure cook with 2 cups water for 3 whistles until they are well cooked and keep aside.Now, to prepare the masala puri masala, dry roast the coriander seeds, cumin, fennel and dried red chillies until aromatic.
Once cool, make a fine powder using a mixer grinder.Keep the cooked green peas back on heat, add the freshly prepared spice powder to the boiled green peas, season with salt and slight mash them with the back of the ladle.If the masala is too thick, add water to your desired consistency, check the seasoning and simmer for a few minutes and switch off the heat.To assemble the Masala Puri Chaat Recipe, take a plate, roughly crush a handful of crunchy fried pani puris, pour a couple of ladle full of the prepared hot green peas masala, pour a teaspoon of green chutney.Garnish with few teaspoons of chopped onions, tomatoes, sev, coriander, squeeze the juice of 1/4th lemon on top and serve.Serve the Masala Puri Chaat Recipe as an evening tea time snack with a hot cup of Masala Chai.
You can even serve it for your next chaat party along with Peanut Chaat With Spiced Yogurt and Homemade Canape Papdi Chaat , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Masala_Puri_Chaat_Recipe.jpg, 13
Ingredients: salt,wheat flour,ginger,red chilli powder,sunflower oil the erachi pathiri,curry leaves,cloves (laung) garlic,onion,chicken,coriander powder,flour (maida),turmeric powder,garam masala powder

Malabar Style Erachi Pathiri Recipe - Flat Bread Stuffed With Shredded Chicken, 1 inch Ginger - chopped,Salt - to taste,Sunflower Oil - to cook the Erachi Pathiri,4 Cloves (Laung) - garlic,1 teaspoon Red Chilli powder,1 Onion - chopped,1 teaspoon Coriander Powder (Dhania),1 1/2 teaspoon Garam masala powder,250 grams Chicken - minced,1/2 cup Whole Wheat Flour,1/2 cup All Purpose Flour (Maida),1/4 teaspoon Turmeric powder (Haldi),1 sprig Curry leaves, 55, Malabar, To begin making the Malabar Style Erachi Pathiri, we will knead the dough for pathiri and keep it ready.In a mixing bowl, combine the all purpose flour and wheat flour, gradually add water and knead it into a firm dough like that of a chapathi dough.Knead well.
shape into a ball, cover and set aside.
Heat a sauce pan with oil on medium heat, add ginger, garlic and curry leaves and saute for a couple of minutes, allowing the curry leaves to crackle.
Add in chopped onions and saute for few minutes till they turn light brown.
Add all the spice powders-  red chilli powder, coriander powder, garam masala powder, turmeric powder and salt.
Mix well.
At this stage add in the minced chicken and give it a toss.Continue to cook until the chicken is well done.
Keep it aside and allow it to rest for few minutes.To make the Erachi PathiriPinch out small portions of the dough of equal sizes.
Now take one portion of the dough and start rolling it.
Roll the dough into a perfect circle of 6 inch diameter and about 1 centimeter thickness.
Do the same for the rest of the dough and keep it ready to shape them.Take one rolled flat dough, place some chicken mixture in the center and add another rolled flat dough over it and press the edges by pinching them tight.
Carefully fold the sides and start pinching so that it securely sealed.
Do it all around till you complete.Heat a flat skillet with 1 tablespoon oil, once it is hot add the stuffed Pathiri and toast on either side till it becomes light brown and is crispy.
Gently press it so that it is evenly cooked.Serve the Malabar Style Erachi Pathiri along with chutney or have it along with stew and appam to make a delicious lunch meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Malabar_Style_Erachi_Pathiri_Recipe_Flat_Bread_Stuffed_with_Shredded_Chicken.jpg, 13
Ingredients: salt,mustard seeds,sweet corn,coriander (dhania) leaves,sesame seeds (til seeds),cumin seeds (jeera),lemon,sama flour ( millet),buckwheat flour (kuttu ka atta),enos fruit salt,curd sour,green chilli paste,sunflower oil

Buckwheat Corn Dhokla Recipe, 1 cup Sweet corn -,2 sprig Coriander (Dhania) Leaves - finely chopped,1/4 teaspoon Enos fruit salt,Salt - to taste,1/4 teaspoon Cumin seeds (Jeera),1/2 cup Curd (Dahi / Yogurt) - sour,2 tablespoons Sama Flour (Little Millet),1/4 teaspoon Mustard seeds,1/2 Lemon juice,2-1/2 teaspoon Green Chilli Paste,1/4 teaspoon Sesame seeds (Til seeds),Sunflower Oil - as required,1 cup Buckwheat Flour (Kuttu Ka Atta), 40, Gujarati Recipes﻿, To begin making the Buckwheat Corn Dhokla recipe, In a bowl, combine buckwheat flour, sama flour, green chilli paste, salt and fruit salt.
Mix them together.Add corn kernels to the flour mixture and keep it aside for an hour.Grease the dhokla plate with oil and pour the buckwheat wet mixture to the plate.Steam in idli cooker for 20 minutes.
Buckwheat takes longer time to cook than the usual sooji or besan.Hence, check dhokla often and water in the vessel.
Cook until the dhoklas are cooked well.
The dhokla is cooked when a toothpick inserted in the center of the dhokla comes out clean.In a small tadka pan, heat oil over medium heat.
Add mustard seeds once the oil is hot.Once the seeds splutter, add cumin seeds and sesame seeds.
Cook until they turn slightly brownish.Pour the tempering on top of the dhokla.
Squeeze lemon at the time of serving.Serve Buckwheat Corn Dhokla with Dhaniya Pudina Chutney and have it with cup of Ginger-Holy Basil Tisane | Adrak Tulsi Chai Recipe and enjoy a nutrient rich breakfast, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Buckwheat_Corn_Dhokla.jpg, 13
Ingredients: salt,ginger,asafoetida (hing),coconut,mustard seeds,dry red chilli,curry leaves,onion,sunflower oil

Chammanthi Chutney Recipe (Coconut And Onion Chutney), 1 cup Fresh coconut - grated,2 tablespoon Sunflower Oil,2 Dry Red Chilli,Salt - to taste,1 inch Ginger - grated,1 teaspoon Mustard seeds,1 Onion - finely chopped,1/2 teaspoon Asafoetida (hing),1 sprig Curry leaves, 40, Indian, To begin with the Chammanthi Chutney first, in a mixie jar add chopped ginger, red chillies and coconut scraping.
Grind it and add some water in between to make into a fine paste.
Open the jar and with a spoon bring together the contents to the middle.Pulse it again so it forms a smooth velvety paste.Now chop the shallots and keep them aside.
Heat a heavy bottom pan and add some oil, as the oil heats add mustard seeds and wait till it splutters.
Now add the chopped shallots to the pan and saute them till they turn golden brown and bring the flame to low.
Add the curry leaves to the onion and allow it to fry and add the mixture from the mixie also.
Add the contents of the mixie jar and give a good mix.Add water to adjust the consistency.
I like the chammanthi a little thick so I added a little water.Add salt according to taste and stir continuously.
Let it come to a boil.
Remove from the flame into another container.Serve the Chummanthi Chutney with idli or dosa for breakfast and it can also be packed for lunch box as well.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Yeleena_Thomas/IDLI_CHAMANTHY.jpg, 9
Ingredients: coriander (dhania) leaves,salt salt,sesame (white) ghee butter,ginger,green chilli,cumin powder,lemon,potatoes,black pepper powder,garam masala powder

Coriander Potato Recipe - Dhania Wale Aloo,  1 green chili, 1/2 teaspoon black pepper powder, 1 cup green coriander - chopped, 2 teaspoons lemon juice, 1/2 teaspoon cumin powder, 2 teaspoons sesame (white) - 1 tbsp Tablespoon ghee - or butter, 1 inch ginger, 1/2 teaspoon garam masala powder, salt - or rock salt,500 gm small potatoes, 40, Indian, To make coriander potatoes, first wash and boil the potatoes.
Now put the potatoes in the cooker and cook till 2 cities come.
Sprinkle the potatoes and keep them aside.
Now pour sesame seeds in a kadhi and roast it.
Keep it aside.
Grind the ingredients given for coriander chutney by adding some water in a blender.
Keep it aside.
Now heat ghee in a pan.
Add cumin powder, garam masala and salt / rock salt to it.
Add potatoes to it and let it cook for 10 minutes.
After 10 minutes add coriander chutney and mix.
Cover the pan and let it cook for 5 to 8 minutes.
Turn off the gas and garnish with sesame seeds.
Serve coriander potatoes with boondi raita and phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Dhania_Wale_Aloo_Recipe.jpg, 10