anandhuvasudev/southindiandish huggingface dataset:
Ingredients: green chillies,ginger,mustard seeds,asafoetida (hing),curry leaves juice from lemon,coconut,curry leaves,coriander (dhania) leaves,cumin seeds (jeera),dry red chilli salt,turmeric powder,coconut oil,black eyed beans (lobia)

Karamani Sundal Recipe - Spicy Tossed Black Eyed Beans Recipe), 1/2 teaspoon Turmeric powder (Haldi),1/4 cup Fresh coconut,3 sprig Coriander (Dhania) Leaves - finely chopped,1-1/2 cups Black Eyed Beans (Lobia) - soaked,1/4 teaspoon Mustard seeds,2 Green Chillies - finely chopped,2 sprig Curry leaves - finely chopped,2 inch Ginger - finely chopped,2 Dry Red Chilli - Salt to taste,1 teaspoon Coconut Oil,1/4 teaspoon Asafoetida (hing),1/2 teaspoon Cumin seeds (Jeera),4 or 5 Curry leaves - Juice from 1/2 lemon, 30, South Indian Recipes, To begin making Karamani Sundal Recipe - Spicy Tossed Black Eyed Beans Recipe soak the black eyed beans for at least for 3 hours.Into a pressure cooker, add the soaked black eyed beans,  salt to taste and add about 2 cups of water (including the soaked water).
Pressure cook for about 3 to 4 whistles, turn the heat to low and simmer for another 5 to 10 minutes.
In total about 20 minutes of cooking time.
Allow the pressure to release naturally.The beans should be soft, yet firm & not mushy for the sundal.
Drain the excess water and you can use it as a stock for dal/soups.Heat oil into a preheated, add mustard and cumin seeds and allow it to crackle.
Once crackled, add the asafoetida, ginger, green chillies, curry leaves and saute for a few seconds.
Add turmeric powder, cooked black eyed beans and salt to taste.
Stir fry for 2 to 3 minutes and turn off the heat.Squeeze juice from 1/2 lemon, add the coconut and coriander leaves and give it a stir.Serve Karamani Sundal hot with Masala Chai  or South Indian Filter Coffee Recipe With Filter Coffee Powder as a healthy tea time snack for the family or make it for special festivals like Navratri., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/sept-22/Karamani_Sundal_Recipe_South_Indian_Tea_Time_Snack_Black_Eyed_Beans_Navratri_Festival-3.jpg, 13
Ingredients: kala chana (brown chickpeas) sprouted,cumin powder (jeera),sunflower oil making dough,mint leaves (pudina),potato (aloo),red chilli powder,sweet chutney (date tamarind),curd,coriander (dhania) leaves,sugar,sooji (semolina rava),flour (maida),green chutney (coriander mint),boondi

Golgappa Chaat Recipe, 1 sprig Mint Leaves (Pudina) - chopped,2 tablespoons Boondi,1 sprig Coriander (Dhania) Leaves - chopped,1/2 cup Sweet Chutney (Date & Tamarind) - to taste,1 Potato (Aloo) - boiled and peeled,2 cups Curd (Dahi / Yogurt),Sugar - to taste,1/2 cup Green Chutney (Coriander & Mint) - to taste,1/2 teaspoon Cumin powder (Jeera) - roasted,Sunflower Oil - for making dough and deep frying,1/2 cup All Purpose Flour (Maida),1/2 cup Kala Chana (Brown Chickpeas) - sprouted and boiled (optional),1 cup Sooji (Semolina/ Rava),1/2 teaspoon Red Chilli powder, 100, North Indian Recipes, Let us begin making the Gol Gappa Chaat Recipe by looking at how to make the Gol Gappas : Instruction for Gol GappaTake Maida, suji and oil in any utensil and mix these contents properly.
With the help of water, knead a dough for hard Puri (press dough well while kneading).
Cover the dough and leave it aside for 15-20 mins to ferment and rise.Break a big round (guava sized) piece off the dough, roll this round piece into a circle.
With the help of a small lid, cut as many round puris possible, take the small circles and keep them on a plate.Mix the dough that is leftover to the main dough and repeat the same process till you have made puris of the entire dough.
Now take one puri at a time and roll it a little making it thinner.
You can roll them length-wise to make long puri or circular to make round puris.Heat the oil on medium-high heat.
Start frying the puris, starting first with the puri you first rolled.Put one puri in the oil and press lightly.
When it puffs turn over and put another puri in the oil.
Keep adding 6-8 puris at a time.
Fry the puris until they are golden-brown all around by turning a few times.
You may adjust the heat as needed while frying.Take the puris out and place over a paper towel, so the excess oil is absorbed.Instruction for assembling chaatPeel the boiled potato and cut into small cubes.
Add some salt into it and mix it well.
With the help of a finger make a hole in the each gol gappa and stuff the potato cubes.
You can also stuff sprouts and boiled kala chana in the gol gappas.Whisk the yoghurt well with sugar and salt as to taste.Place gol gappas on a plate and cover with yoghurt.Drizzle mint chutney and tamarind chutney.
Sprinkle red chilli powder, boondi, cumin powder.Garnish with coriander/mint leaves, red chilli powder and chaat masala and your Gol Gappa Chaat is ready to be served and devoured immediately.Serve the Golgappa Chaat Recipe as a great Appetizer idea for any get-together Party along with a meal of Spinach Paneer Kofta Curry, Whole Wheat Palak Naan, Chana Pulao, Tomato Onion Cucumber Raita  and Chironji And Makhane Ki Kheer .
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Aarti_Sharma/Gol_Gappa_Chaat.jpg, 14
Ingredients: coconut,poha (flattened rice),jaggery,cardamom powder (elaichi),water soaking poha

Avalakki Bella Usuli Recipe (Jaggery & Flattened Rice), Water - for soaking poha,1/2 cup Jaggery - grated,1/4 cup Fresh coconut - grated,1 teaspoon Cardamom Powder (Elaichi),1 cup Poha (Flattened rice) - you can use thin as well, 15, Karnataka, To begin making Avalakki Bella Usuli recipe, wash poha thoroughly with water and drain the excess water.
Soak poha in a cup of warm water for about 5 minutes.
Drain the water and set asideIn a mixing bowl, add soaked poha.
Combine grated jaggery, grated coconut and cardamom powder.Mix them well such that they are combined together.Serve Avalakki Usuli with some grated jaggery on the top.
Serve Avalakki Bella Usuli during your fasting days as a snack or as a whole meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Avalakki_Bella_Usuli_Karnataka_fasting_recipe_with_Jaggery__Flattened_rice.jpg, 5
Ingredients: salt,mustard seeds,red chilli powder,water,green beans (french beans) sizes,dry red chilli,cumin seeds (jeera),peanuts (moongphali),sesame seeds (til seeds),sunflower oil

Green Beans Poriyal Recipe With Peanuts & Sesame Recipe, 2 cups Green beans (French Beans) - chopped into 1 inch sizes,1 Dry Red Chilli,1/2 teaspoon Mustard seeds,1 teaspoon Sesame seeds (Til seeds),2 tablespoons Raw Peanuts (Moongphali),Salt - as per taste,1/2 teaspoon Cumin seeds (Jeera),1 teaspoon Sunflower Oil,1/2 teaspoon Red Chilli powder,2 tablespoons Water, 25, South Indian Recipes, To begin making Beans Poriyal With Peanuts & Sesame Recipe, in a pressure cooker, add the chopped beans, salt, 2 tablespoons water, mix well and cook for 1 whistle.
After the first whistle, release the pressure immediately by running it under cold water and keep aside.Place a pan on medium flame and dry roast sesame seeds and peanuts separately until they turn aromatic.
Cool completely and grind into a coarse powder in a mixer.In the same pan, add one teaspoon oil on medium flame and add the mustard seeds, cumin seeds and dry red chilli.
Once the mustard seeds crackle, add the cooked beans and saute for about a minute.Add red chilli powder and the prepared sesame peanut spice mix and give a quick stir.
Since the Beans Poriyal has already been cooked with salt, there is no need for extra salt.
But if you prefer, add a little more.
Once done, turn off the heat.Serve Green Beans Poriyal With Peanuts & Sesame Recipe with Thakkali Rasam Recipe and Mixed Vegetable Sambar Recipe for a wholesome Tamil Nadu style meal.
This Poriyal is also an excellent recipe for an Indian diabetic lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/anu.mallajosyula-gmail.com/Green_Beans_Poriyal_recipe_south_indian_sabzi-4.jpg, 10
Ingredients: tomato,salt,green chilli,cardamom (elaichi) podsseeds,bay leaf (tej patta),red chilli powder,cloves (laung) garlic,cinnamon stick (dalchini),badi hari mirch (large green chilli) seeds,cumin seeds (jeera),onion,coriander powder,potato (aloo),turmeric powder,garam masala powder,dill leaves

Mirchi And Aloo Curry Recipe - Long Green Chilli And Potato Curry, 1 tablespoon Red Chilli powder,1 tablespoon Garam masala powder,1 tablespoon Coriander Powder (Dhania),1/2 teaspoon Turmeric powder (Haldi),2 Potatoes (Aloo) - peeled and chopped small,6 Badi hari mirch (Large Green Chilli) - seeds removed and chopped,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 Cardamom (Elaichi) Pods/Seeds,4 Cloves (Laung) - garlic,1 Cinnamon Stick (Dalchini),2 Onion - chopped,1 Bay leaf (tej patta),2 Green Chilli - chopped,2 sprig Dill leaves - chopped to garnish,1 Tomato - chopped, 40, North Indian Recipes, To begin making the Mirchi and Aloo Curry Recipe (Long Green Chilli and Potato Curry Recipe) by grinding all the ingredients that is needed for the gravy incuding onion, tomato, cloves, green chilli and dill leaves to a smooth paste.Now heat oil in a pressure cooker, add cumin seeds and let it crackle.
Once it crackles, add the spices like bay leaf, cinnamon and cardamom.
Let the aroma release.Add in the chopped green peppers, potato and sauté them for few minutes.Now add in the ground gravy, and also add the spice powders including turmeric powder, garam masala powder, red chilli powder, coriander powder, salt and sauté them well.
Check for salt and add about 1 cup water and pressure cook for about 2 whistle.Serve hot by sprinkling few dill leaves over them once the pressure is released.
Serve the Mirchi and Aloo Curry Recipe (Long Green Chilli and Potato Curry Recipe) along with Phulka Recipe (Roti/Chapati) - Puffed Indian Bread and Bihari Karela and Aloo Ki Subzi Recipe to enjoy your lunch or dinner time with loved ones., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Mirchi_and_Aloo_Curry_Recipe_Long_Green_Chilli_and_Potato_Curry_Recipe_.jpg, 16
Ingredients: salt,singhade (water chestnut),mustard seeds,asafoetida (hing),curry leaves,black pepper powder,turmeric powder,sunflower oil

Black Pepper Singhada Vegetable Recipe, 1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,300 grams Singhade (water chestnut),1 teaspoon Mustard seeds,Sunflower Oil,1 sprig Curry leaves,1 teaspoon Black pepper powder,1 pinch Asafoetida (hing), 40, North Indian Recipes, To begin making the Kali Mirch Singhare Ki Sabzi Recipe, pressure cook the water chestnuts along with their outer layer.
Add about 1 cup of water and pressure cook for at least 4 whistle.Once done, peel the skin out and chop them into small pieces.
Heat a kadai with oil, add mustard seeds and allow it crackle.Add in curry leaves, hing and let the curry leaves splutter for few seconds.
Add cooked water chestnuts and sprinkle with pepper powder, turmeric powder, salt and stir fry for at least 5 minutes and switch it off.Serve the Kali Mirch Singhare Ki Sabzi Recipe along with Pineapple Rasam, Steamed Rice to make to a complete meal after fasting., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Kali_Mirchi_Singhade_ki_Subzi_Recipe_.jpg, 8
Ingredients: tomato,green chillies,cumin powder (jeera),salt,amchur (dry mango powder),ghee,fennel seeds (saunf),red chilli powder,ginger ground,cumin seeds (jeera),methi seeds (fenugreek seeds),coriander powder,potato (aloo),turmeric powder,kasuri methi (dried fenugreek leaves),garam masala powder

Kasuri Methi and Potato Frying Recipe, 1 tablespoon Coriander Powder (Dhania),2 cups Potatoes (Aloo) - boiled and roughly mashed,1 teaspoon Cumin powder (Jeera),1/2 teaspoon Fennel seeds (Saunf),1/2 teaspoon Turmeric powder (Haldi),2 tablespoons Kasuri Methi (Dried Fenugreek Leaves) - (adjust),1 teaspoon Garam masala powder,1 teaspoon Cumin seeds (Jeera),Salt - to taste,1 teaspoon Red Chilli powder,2 Green Chillies - slit,2 teaspoons Amchur (Dry Mango Powder),1-1/2 tablespoon Ginger - grated and ground,1 tablespoon Ghee,1/2 teaspoon Methi Seeds (Fenugreek Seeds),1 cup Tomatoes - finely chopped, 30, North Indian Recipes, To begin making Kasuri Methi Aur Aloo Rasedar Recipe, first boil the potatoes using a pressure cooker.
Once done, peel and roughly mash the potatoes keep a few pieces intact.Heat ghee in a wok on medium heat, add cumin seeds, fennel and methi seeds and let it splutter.Add the dried fenugreek leaves (kasuri methi), and let its aroma release into the oil.Add the ginger paste, slit green chillies and saute until the raw smell goes away.Add the chopped tomatoes and saute until its half cooked.Add the coriander, turmeric, cumin and red chilli powder and saute for 2 minutes.Now, add the roughly mashed potatoes and two cups of water and mix well.Season with salt, aamchoor powder and simmer the mixture for 5 to 6 minutes.Once the gravy comes together and reaches your desired consistency, switch off the flame.Garnish with a teaspoon of kasuri methi and serve the Kasuri Methi Aur Aloo Rasedar Recipe along with Parathas, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Kasuri_Methi_Aur_Aloo_Rasedar_Recipe_.jpg, 16
Ingredients: cashew nuts,salt,pistachios,water,carrot,sugar,vanilla,cardamom powder (elaichi),coconut milk

Vegan Carrot Halwa Ice Cream Recipe, 2-1/2 cup Coconut milk,2-1/2 cup Carrot (Gajjar) - finely grated,3 teaspoons Vanilla Extract,10 Cashew nuts - finely chopped,1 cup Water,1 teaspoon Cardamom Powder (Elaichi),1 pinch Salt,7 Pistachios - finely chopped,1/2 cup Sugar, 325, Indian, To prepare Vegan Carrot Halwa Ice Cream Recipe, prep up with chopping and grating the ingredients and extracting the coconut milk required.Mix shredded carrot, coconut milk, water in a thick bottom pan.
On a low to medium flame, bring the whole mixture to a boil and then simmer.The mixture will start to reduce a bit.
Then add sugar, cardamom powder and chopped pistachios, cashews.
Stir well and continue to simmer.Stir in a couple of times to ensure even cooking.
The liquid will reduce and thicken.Switch off the flame when completely cooked and keep the vegan carrot halwa aside to cool.Transfer mixture into a freezer-safe container, layer the surface of the mixture with parchment paper.
Press gently and seal the container with lid.
Freeze for at least 4 hours or overnight until it is firm.While serving Vegan Carrot Halwa Ice Cream Recipe as a dessert, take it out of the refrigerator, scoop out to a bowl and serve with more chopped nuts or raisins or slippery tender coconut slices! , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/firsttimercook/vegan-carrot-halwa-ice-cream-recipe.jpg, 9
Ingredients: tomato,salt,cumin powder (jeera),arhar dal (split toor dal),tme leaves,tamarind water,asafoetida (hing),ghee,mustard seeds,water,curry leaves,lemon,rasam powder,cumin seeds (jeera),black pepper powder,turmeric powder

Lemon Thyme Rasam Recipe, 1 tablespoon Lemon juice,2 teaspoons Rasam Powder,1/2 teaspoon Cumin powder (Jeera),1/4 cup Arhar dal (Split Toor Dal),1/2 teaspoon Mustard seeds,2 Curry leaves,Salt - to taste,1 cup Tamarind Water,1/2 teaspoon Black pepper powder,1 Tomato - diced,Water - as needed,5 Curry leaves - chopped finely,1/4 teaspoon Asafoetida (hing),1/4 teaspoon Turmeric powder (Haldi),2 teaspoons Ghee,1/2 teaspoon Cumin seeds (Jeera),1 tablespoon Fresh Thyme leaves, 25, South Indian Recipes, To prepare Lemon Thyme Rasam Recipe, keep the tamarind water ready.
Into a sauce pan, add the tamarind water, tomatoes, rasam powder, cumin powder, pepper powder, hing, a few curry leaves and salt into a pan.
Add the thyme leaves, stir.Bring to a boil on medium-high heat and then simmer till the tomatoes are cooked.
Clean and wash dal and pressure cook dal with enough water with 1 cup of water and turmeric powder for 3-4 whistles.
Turn off the flame.
Once the pressure from the cooker is released naturally.
, whisk the dal and keep it aside.Add the dal to the tamarind tomato base and bring the thyme rasam to a boil and then reduce the stove to low flame.
Let the rasam simmer for 5 minutes or more, so that the raw taste of the chilli in the rasam powder incorporates well into the rasam.Adjust salt and simmer for 3 more minutes and turn off the heat.While the rasam is cooking, in a tadka pan, heat a teaspoon of ghee and splutter mustard and cumin seeds.
Add curry leaves, let it crackle and take it off heat.
Pour the tadka to the Lemon Thyme rasam.Squeeze lemon to the Lemon Thyme Rasam recipe just before serving and pair it up with rice and beetroot poriyal recipe for lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sujatas/Lemon_thyme_rasam_recipe.jpg, 16
Ingredients: tomato,hummus,tme leaves dried,black peppercorns pound,virgin olive oil,coriander (dhania) leaves,black olives,feta cheese,mini pita breads

Greek Style Grilled Pita Pizza Recipe, 5 Black olives,1 cup Homemade Hummus,4 Mini Pita Breads,1 teaspoon Fresh Thyme leaves - dried,1/2 cup Feta Cheese - crumbled,Whole Black Peppercorns - pound,Extra Virgin Olive Oil - for cooking,2 sprig Coriander (Dhania) Leaves,5 Tomatoes - quartered, 30, Greek, To begin making the Greek Style Grilled Pita Pizza Recipe, firstly grill the pita bread on a griddle pan with some oil.
Turn over and cook both the sides till it is golden brown.In the meantime, cut the tomatoes and add salt, pepper, thyme and olive oil and toss them in a small bowl and keep it aside.In another bowl, crumble the Feta Cheese, add salt, olive oil, thyme, toss the cheese and keep it aside.It is time to assemble the pizza, so for that apply hummus on the pita and spread it over, sprinkle a pinch of red chilli powder, add the tossed tomatoes and feta cheese on the hummus and place the cut olives.
Finally, garnish with coriander leaves.Serve the Greek Style Grilled Pita Pizza as a party starter along with Sparkling Strawberry Mocktail or serve it for evening snacks with a cup of Masala Tea or Espresso Coffee., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Greek_Style_Grilled_Pita_Pizza_Recipe_.jpg, 9
Ingredients: salt,coconut,mustard seeds,jaggery,pearl onion (sambar onion),curry leaves,dry red chillies,tamarind,coconut oil,sesame seeds (til seeds)

Kodava Ellu Pajji Recipe - Sesame & Tamarind Chutney, 3 Dry Red Chillies,Salt - to taste,1/2 cup Fresh coconut - grated,1 teaspoon Mustard seeds,10 grams Tamarind,1/2 cup Sesame seeds (Til seeds) - roasted,2 Dry Red Chillies,1 tablespoon Jaggery,1 tablespoon Coconut Oil,4 Pearl onions (Sambar Onions),1 sprig Curry leaves, 15, Coorg, To begin making the Kodava Ellu Pajji Recipe - Sesame & Tamarind Chutney, we will dry roast the sesame seeds on a pan over a medium heat.
Roast well for 10 minutes until it changes the colour to light brown.
Add roasted sesame seeds into a grinder, add in other ingredients, freshly grated coconut, shallots, dry red chillies, tamarind, jaggery and salt to taste.
Add little water and grind it into a smooth or coarse paste.
Open the lid check for salt if it requires any seasoning you can adjust it right now.
Transfer it into a serving bowl, keep your kadai pan over a medium heat, drizzle a tablespoon of oil.
Add mustard seeds and allow it to splutter for few seconds.
Add in curry leaves and leave it to crackle.
Add dry red chillies and saute till the chillies crisp up.
Pour the tadka over the Ellu Pajji and serve.
Serve the Kodava Ellu Pajji Recipe - Sesame & Tamarind Chutney along with Akki Roti and Masala Chai by the side for your Morning Breakfast Meals., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Article-2018/Coorg_Style_Sesame_Chutney_Recipe-5.jpg, 10
Ingredients: turmeric powder,clove curry leaves break,red chilli powder,mustard,broccoli,potatoes,salt oil

 Broccoli And Aloo Poriyal Recipe (Recipe In Hindi), 1 broccoli - cut into small pieces, 1 teaspoon red chilli powder, 1 clove curry leaves - break, 3 potatoes - peel and cut into wedges, 1/2 teaspoon mustard, salt - taste Oil according to use, 1/2 teaspoon turmeric powder, 35, South Indian Recipes, To make Broccoli and Potato Poriyal, first prepare all the ingredients.
In this vegetable we will cook potatoes and broccoli separately.
Now heat oil in a pan.
Add mustard seeds and cook for 10 seconds.
After this add the potatoes and salt and cook till the potatoes become soft.
Once the potatoes are cooked, add turmeric powder and red chili powder to it.
Cook for 2 minutes and separate the potatoes in a plate.
Add some more oil to the same pan.
After this, add broccoli and salt and cook it.
Be careful not to over cook.
After this, take the broccoli in potato and mix well.
Serve Broccoli and Aloo Poriyal along with Dal Fry and Phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/1-Archana/Broccoli_and_Potato_Porial_Curry_Stir_Fry-3.jpg, 7
Ingredients: basmati rice,spring onion greens,salt,sunflower oil,bay leaf (tej patta),button mushrooms,cloves garlic,carrot,spring onion (bulb greens),ginger garlic paste,green chilli sauce,soy sauce,onion,red yellow green bell pepper (capsicum),tofu,cinnamon powder (dalchini)

Tofu Fried Rice Recipe, 1 cup Basmati rice,8 Button mushrooms - chopped,5 cloves Garlic - finely chopped,Salt - to taste,1/2 Red Yellow or Green Bell Pepper (Capsicum) - julienned,1 teaspoon Cinnamon Powder (Dalchini),2 Onions - finely chopped,1 teaspoon Soy sauce,4 Spring Onion (Bulb & Greens) - finely chopped,4 tablespoon Spring Onion Greens - finely chopped,1 Carrot (Gajjar) - peeled and julienned,1 tablespoon Ginger Garlic Paste,1 Bay leaf (tej patta),200 grams Tofu - cubed,1 tablespoon Green Chilli Sauce,Sunflower Oil - as required, 80, Chinese, To begin making the Tofu Fried Rice, wash the rice and keep aside for 15 minutes.Par boil the rice by adding the bay leaf and 1/4 teaspoon salt to it.
Drain and spread it on a colander.
Sprinkle cinnamon powder on it and let it dry.Meanwhile in a kadai/wok, add the required oil and shallow fry the tofu cubes till they turn brownish from both the sides.
Remove and keep it aside.In the same kadai, add oil if needed.
When oil gets heated add chopped garlic and saute for a few seconds.
Then add chopped spring onion and onion and saute till onion become soft.Once done add ginger garlic paste and mix well.
Next add capsicum, carrot and mushroom.
Saute till the vegetables and mushrooms get cooked.Once the vegetables are cooked add the green chilli sauce and soy sauce and mix well to combine.
Add salt to taste, remember that salt had already been added to rice too while cooking.Add the fried tofu cubes and gently mix everything well.
Finally add the rice, toss and stir it for 2 to 3 minutes.After 2 to 3 minutes, garnish with chopped spring onion greens and turn off the heat.Transfer the Tofu Fried Rice into a serving bowl and serve hot.Serve Tofu Fried Rice for a weekend dinner along with Indo Chinese Mixed Vegetable Recipe In Szechuan sauce and Chinese Darsaan Recipe With Ice Cream., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Tofu_Fried_Rice.jpg, 16