anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,elephant yam (suransenairatalu),mustard seeds,asafoetida (hing),coconut,red chilli powder,curry leaves,coriander powder,turmeric powder,sambar powder,sunflower oil

Kalyana Veetu Senai Curry Recipe - South Indian Spicy Roasted Yam, 1/2 teaspoon Mustard seeds,2 teaspoon Sambar Powder,Salt - to taste,Sunflower Oil - as required for frying,250 grams Elephant yam (Suran/Senai/Ratalu) - cut into 1 inch thin pieces,1/2 cup Fresh coconut - grated,1 teaspoon Mustard seeds,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1/4 teaspoon Asafoetida (hing),1 teaspoon Turmeric powder (Haldi),Curry leaves - few, 60, Tamil Nadu, To begin making the Kalyana Veetu Senai Curry Recipe, add the cut yam pieces into a pressure cooker with 1/4 cup of water, 1/2 turmeric powder and salt and pressure cook the yam for one whistle and keep aside.Preheat oil in a pan over medium heat; add the mustard seeds and allow it to splutter.Once the mustard seeds crackle, stir in the hing and curry leaves and saute for few seconds.After a few seconds, add the grated coconut and roast for about minute until it turns golden in colour and releases an aroma.
At this stage, add the red chilli powder, turmeric powder, coriander powder, sambar powder and saute for a few seconds and add the cooked yam.
Stir well until all the masalas coat the yam - about a minute.The yam, tends to get a little dry, as it combines with the masala; you could add a little more oil to help give the yam a little more crispy texture and also help the masalas to get absorbed well into the Senai Curry.Once you notice the masalas are well coated and the Kalyana Veetu Senai Curry has a slightly roasted texture, check the salt and spices and adjust to suit your taste.Once done, turn off the heat and transfer the Kalyana Veetu Senai Curry to a serving bowl and serve hot.Serve Kalyana Veetu Senai Curry along with Keerai Sambar and Steamed Rice for a weekday lunch.
You can also pack it in your Lunch Box along with Palak Raita and Tawa Paratha., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/_Kalyana_Veetu_Senai_Curry_Recipe_-_South_Indian_Style_Roasted_Yam__1_1600.jpg, 11
Ingredients: tomato,salt,brinjal (baingan eggsplant),dhansak masala,red chilli powder,coriander (dhania) leaves,onion,green bell pepper (capsicum),turmeric powder,sunflower oil

Parsi Style Baingan Capsicum Ka Salan Recipe, 1 teaspoon Dhansak masala,2 sprig Coriander (Dhania) Leaves - finely chopped,Sunflower Oil - for cooking,Salt - to taste,1-1/2 Green Bell Pepper (Capsicum) - cut into squares,1 teaspoon Red Chilli powder,1 Onion - finely chopped,1 cup Tomato - diced big,1 teaspoon Turmeric powder (Haldi),8 Brinjal (Baingan / Eggplant) - cut into chunks, 40, Parsi Recipes, To begin making the Parsi Style Baingan Capsicum Ka Salan Recipe, firstly prepare all the ingredients, heat a flat bottomed pan with oil and saute the brinjal and capsicum till it is charred and cooked evenly.
Remove the vegetables and keep it aside.In the same pan, add little more oil and saute the onion till it is translucent and brown, then add in the tomatoes, let it cook till the tomatoes are mushy and soft.
You can add the salt while it getting cooked.Add the spice powders including turmeric powder, red chilli powder, dhansak masala, salt and let it cook for about 2 minutes.After 2 minutes, add the sauteed vegetables, check for seasoning if required.
Sprinkle coriander leaves while serving.Serve the Parsi Style Baingan Capsicum Ka Salan Recipe with Chana Pulao Recipe (Spicy Chickpea Pulao) or with hot Phulka for your everyday meals., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/oct-25/Baingan_Ka_Salan_Recipe_Dry_Brinjal_Capsicum_Sabzi-1-2.jpg, 10
Ingredients: tomato,salt,mustard seeds,asafoetida (hing),curry leaves,dry red chillies,cumin seeds (jeera),tamarind,turmeric powder,chana dal (bengal gram dal),cabbage (patta gobi muttaikose),sunflower oil

Cabbage Tomato Pachadi Recipe, 1 cup Cabbage (Patta Gobi/ Muttaikose) - chopped,2 teaspoons Sunflower Oil,3 Dry Red Chillies,Tamarind - Small gooseberry size,1 teaspoon Cumin seeds (Jeera),Salt - to taste,Asafoetida (hing) - A pinch,1 teaspoon Mustard seeds,Turmeric powder (Haldi) - A pinch,1 tablespoon Chana dal (Bengal Gram Dal),1 Tomato - chopped,1 sprig Curry leaves, 15, South Indian Recipes, To begin making the Cabbage Tomato Pachadi recipe, In a heavy bottomed pan, heat oil and add chana dal, dry red chillies and fry them on slow flame until golden.
Keep aside.In the same pan, add chopped cabbage and salt, mix well and cook covered until cabbage turns soft.Add chopped tomatoes, turmeric and cook until tomatoes turn mushy.
Make sure water released from tomatoes is well evaporated.
Add tamarind if your tomatoes are not sour enough.
Cool completely.In a chutney jar, add chana dal and red chillies first and grind into smooth powder.
Then add cabbage tomato mixture and grind into a smooth paste.
You shouldn't require any water.
If you must, add a tablespoon of boiled and cooled water.
Check for salt.In a tadka pan, heat oil.
add mustard seeds, cumin seeds, hing and curry leaves.
Fry till mustard seeds splutter and pour the tempering on the chutney, mix well and serve.Serve Cabbage Tomato Pachadi along with Mixed Vegetable Sambar, Beetroot Thoran and Steamed Rice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/anu.mallajosyula-gmail.com/Cabbage_Tomato_Pachadi_Chutney.jpg, 12
Ingredients: salt,green chilli,coconut,mustard seeds,asafoetida (hing),carrot,black urad dal (split),curd,coriander (dhania) leaves,curry leaves,dry red chilli,sunflower oil

Carrot Pachadi With Coconut Recipe, 2 Carrots (Gajjar),1 Dry Red Chilli,3 tablespoons Fresh coconut - grated,1 Green Chilli,1/2 teaspoon Mustard seeds,500 ml Curd (Dahi / Yogurt),Salt - to taste,2 sprig Coriander (Dhania) Leaves - roughly chopped,1/4 teaspoon Black Urad Dal (Split),1/4 teaspoon Asafoetida (hing),1 teaspoon Sunflower Oil,1 sprig Curry leaves, 15, Tamil Nadu, To begin making the Carrot Pachadi with Coconut Recipe, take a big bowl, add the curd and whisk it to a thick consistency with silky smooth texture and keep aside.In a hand mixer jar, add the grated coconut, coriander and green chilli and make a course mix of it.In the same jar add the roughly chopped carrots and pulse it to a course mix.Add this course carrot coconut mix to the bowl of curd, season with salt and mix well.Now, heat oil in a tadka pan on medium flame, add the mustard seeds and split urad dal and let it crackle.Add the asafoetida, curry leaves, red chilli and let it splutter.Add this tadka to the bowl of carrot pachadi and mix well.Serve the Carrot Pachadi along with Vegetable Biryani or Paneer Biryani for your weekend brunch along with Kachumber salad.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Carrot_Pachadi_with_Coconut_Recipe.jpg, 12
Ingredients: tomato,salt,green chilli,cumin seeds (jeera) ground,red chilli powder,carrot,curd,black pepper powder,cucumber

Grated Carrot Cucumber Tomato Raita Recipe, 1 cup Curd (Dahi / Yogurt),1/2 Carrot (Gajjar) - grated,Salt - to taste,1 Tomato - finely chopped,Black pepper powder - to taste,1 teaspoon Green Chilli - finely chopped,1 Cucumber - finely diced,1/4 teaspoon Cumin seeds (Jeera) - ground,1/2 teaspoon Red Chilli powder, 15, Indian, To begin making the Cucumber Green Chilli Raita prep all the vegetables and keep them aside.
In a mixing bowl, combine the cucumber, tomato, carrot, green chili along with the plain yogurt.
Whisk well and add the black salt, salt and pepper and give it a good mixAt the end sprinkle some cumin powder and red chilli powder as a garnish and serve.Serve the Cucumber Green Chilli Raita as a side dish along with Chana Dal Pulao Recipe or Mumbai Style Tawa Pulao Recipe With Moong Sprouts., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/sept-20/Cucumber_Carrot_Tomato_Raita_No_Onion_No_Garlic_Vrat_Food-2.jpg, 9
Ingredients: salt,mustard oil,curd,sugar,ginger paste,rohu fish katla carp,turmeric powder,kasuri methi (dried fenugreek leaves),garam masala powder,garlic paste

Kasuri Methi Mach Recipe - Dry Fenugreek Flavoured Fish Curry, 1/2 teaspoon Turmeric powder (Haldi),2 tablespoons Kasuri Methi (Dried Fenugreek Leaves),1/2 teaspoon Garlic - paste,Salt - to taste,2 teaspoons Mustard oil,1/2 teaspoon Sugar,1/2 teaspoon Ginger - paste,1/4 teaspoon Garam masala powder,100 grams Curd (Dahi / Yogurt),8 Rohu fish - or Katla or Any Carp, 45, Bengali Recipes, To begin making the Kasuri Methi Mach recipe, firstly wash and marinate the fish pieces with turmeric, lemon juice and salt for 15-20 minutes.
This is our first marination.Drain out the excess marination.
Beat the yogurt very well adding salt and sugar.
Now add garlic paste, ginger paste and fish pieces.
Marinate again for another 15 minutes.Heat oil in a kadai or a heavy bottomed pan.
Now add half of kasuri methi.
Make a quick stir.Now add the marinated fish with all marination.
Cover and cook till the fish pieces are done.
It will take around 8-10 minutes.Sprinkle garam masala powder.
Mix well.
Crush the rest of the kasuri methi between your palms and sprinkle on the cooked fish curry.
Remove from fire and let it rest for another 5 minutes.Serve Kasuri Methi Mach along with Steamed Rice and Bengali Style Sheem Poshto for a weekday meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pal.rini1-gmail.com/Kasuri_Methi_Mach_Dry_Fenugreek_Flavoured_Fish_Curry.jpg, 10
Ingredients: mozzarella cheese,cloves garlic,virgin olive oil,italian bread,dried oregano

Cheese Garlic Bread Recipe, 1/4 teaspoon Dried oregano,2 cloves Garlic - grated,1 cup Mozzarella cheese - grated,2 tablespoons Extra Virgin Olive Oil,Italian Bread - cut lengthwise, 25, Italian Recipes, To begin making the Cheese Garlic Bread, all you need to do is prep the ingredients.Cut the loaf of french bread into half lengthwise.
 Preheat the oven to 200 C and keep a baking sheet ready.In a small bowl combine the olive oil, garlic and oregano and whisk it well.
Brush or drizzle this oil over the sliced bread evenly.
Sprinkle the grated mozzarella cheese over the top and place it on the baking sheet.Place the Cheesey Garlic Bread in the oven and bake until the cheese is melted and the bread is crisp from the sides - for about about 10 minutes.Once done, remove from the oven and cut the Cheese Garlic Bread into 2 inch slices crosswise and serve.Serve Cheese Garlic Bread along with Penne Pasta in Spinach Basil Sauce for a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/World_Appetizers/Cheese_Garlic_Bread_Recipe-1.jpg, 5
Ingredients: coriander (dhania),salt,kashmiri red chilli powder,coconut,fennel seeds (saunf),cloves cloves (laung),cloves garlic,black peppercorns,ginger garlic paste,coriander (dhania) seeds,onion,cinnamon stick (dalchini),dry red chillies,shark fish baby shark fish (skin ),turmeric powder,tamarind,sunflower oil

Moryechi Xacuti Recipe (Goan Style Shark Curry), 1 teaspoon Turmeric powder (Haldi),1 cup Fresh coconut - grated,8 cloves Garlic,1/2 tablespoon Coriander (Dhania) Seeds,Salt - to taste,1 inch Cinnamon Stick (Dalchini),20 grams Tamarind,4 Whole Black Peppercorns,1 tablespoon Salt,1 teaspoon Fennel seeds (Saunf),Coriander (Dhania) Leaves - small bunch,6-7 Dry Red Chillies,1 tablespoon Ginger Garlic Paste,800 grams Shark fish - baby shark fish required (Skin removed and cut into small pieces),1 teaspoon Kashmiri Red Chilli Powder - optional,4 cloves Cloves (Laung),Sunflower Oil - as required,1 Onion - thinly sliced, 70, Goan Recipes, To prepare Moryechi Xacuti / Shark Curry recipe, wash shark pieces well with water, drain and marinate with the ingredients mentioned for marination.
Keep aside for about 20 minutes.Heat a Skillet, add oil and fry all the spices mentioned under whole spices on medium high heat for 2-3 minutes and remove out on a plate.On the same skillet, fry sliced onions and garlic on medium high until onions turn translucent.
This will take about 5 minutes.Now, add grated coconut and saute till coconut changes color to light brown.
That is about 6-7 minutes.
Switch off the heat.Add a teaspoon turmeric powder, mix well and remove from heat.Allow the mixture to cool down for some time.Grind the roasted spices along with fried coconut onions and tamarind using a cup of water to smooth paste.Take the paste in a saucepan kept on medium high heat and allow it to boil.Add salt and red chili powder.Mix well and add marinated fish.Mix, cover and let the fish cook on medium high heat until done.Check in between if the fish is cooked.
Use toothpick to check.
The toothpick should be able to poke easily in the fish, once it is ready.Sometimes shark gets cooked very quickly, but for me it took 25 minutes total to cook the fish.Once the gravy is all ready, add chopped coriander leaves, mix well and simmer on low heat for 5 more minutes and remove from heat.Enjoy Moryechi Xacuti / Shark Curry recipe with hot steamy rice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Nadkarni/Moryechi_Xacuti__Shark_Curry.jpg, 17
Ingredients: rice,bread,saltoil,lentil sugar,ginger garlic paste,onion,eggs,sambar powder,cumin seeds,black pepper

 Egg and Bread Fried Rice (Recipe In Hindi),  1 onion, 4 bread, 3 whole black pepper, 3 teaspoon sambar Powder, salt - 1 teaspoon oil, as per taste,1 cup rice - cooked, 1/2 inch lentil sugar, 2 long, 5 eggs, 1/2 teaspoon cumin seeds, 1 teaspoon ginger garlic paste, 30, Fusion, To make egg and bread fried rice, firstly chop the onion finely.
Now break the eggs and put them in a bowl and beat.
Now heat oil in a pan.
Now add cinnamon, long and cumin seeds.
Add onions after 15 seconds and cook till they become soft.
Now add ginger garlic paste and let it cook for 1 minute.
Now give egg solution to it.
Cook like scrambled eggs.
Now add black pepper powder, sambar powder and salt.
Mix well and cook until the eggs are cooked.
Now add bread pieces to it.
Cook for 2 minutes and add rice.
Mix well and let it cook for 3 minutes.
Garnish with green coriander and serve hot.
Serve egg and bread fried rice with avocado raita for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/bread_friedrice.jpg, 10
Ingredients: tomato,mustard seeds,asafoetida (hing),horse gram dal (kollu kulith) sprouted,red chilli powder,curd,curry leaves,onion,cucumber,green chillies

Kallu Knockout Recipe (Sprouted Horse Gram Wright Recipe), 3/4 cups Curd (Dahi / Yogurt),1/2 cup Cucumber - chopped,1 teaspoon Mustard seeds,1 Onion - chopped,1/4 teaspoon Red Chilli powder,1 Pinch Asafoetida (hing),2 Tomatoes - chopped,1 sprig Curry leaves,2 Green Chillies - chopped,3/4 cup Horse Gram Dal (Kollu/ Kulith) - sprouted, 20, Tamil Nadu, We begin making the Kollu Pachadi Recipe (Sprouted Lentil Raita Recipe) by heating a flat tawa, then add oil, crackle the mustard seeds and curry leaves, add in the onions and fry till translucent.Then later add the horse gram and fry for about 10 more minutes.
Once done allow it to cool down and add it into yogurt along with chopped tomatoes and cucumber.Mix well, check for seasoning and serve.Serve the Kollu Pachadi Recipe (Sprouted Lentil Raita Recipe) as a side dish along with stuffed parathas, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Kollu_Pachadi_Recipe_Sprouted_Horse_gram_Raitha_Recipe.jpg, 10
Ingredients: tequila,lemon mint leaves,mint leaves (pudina) bunch,triple sec,sugar syrup,lemon,watermelon

Watermelon Margarita Granita Recipe, 150 ml Tequila,140 ml Sugar syrup,Mint Leaves (Pudina) - half a bunch,Lemon wedges - & mint leaves for garnish,1/2 Watermelon - pureed,70 ml Triple sec,3 tablespoons Lemon juice, 15, Continental, To begin making Watermelon margarita granita, start by pureeing the watermelon.
Strain and pour into a large mixing bowl.
 Discard the pulp.Add all the ingredients like the sugar syrup, lemon juice, mint leaves, tequila, triple sec into the watermelon puree and mix well to combine.Taste and adjust as per requirement.Pour into a freezer safe container.
Cover with a plastic wrap and freeze.After two hours, scrape the mix using a fork and put it back in the freezer.Do this about 3 times every 2-3 hours till the entire mix is scraped and resembles a granita.Scoop into glasses, drizzle a little tequila on top, garnish with watermelon sphere, lemon wedge and mint leaf.Serve Watermelon Margarita Granita Recipe along with a party menu of Loaded Veggie Nachos , Mexican Vegetarian Burrito Bowl and Churros Recipe With Cinnamon & Sugar.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Swayampurna_Mishra/watermelon_margarita_granita.jpg, 7
Ingredients: cumin powder (jeera),coriander (dhania) leaves,virgin olive oil,jalapenos,onion,black pepper powder,black beans canned,maple syrup,dried oregano,salt,red bell pepper (capsicum),cloves garlic,avocado,tomato seeded,iceberg lettuce,lemon,red wine vinaigrette apple cider vinegar,parsley leaves,sweet corn,green bell pepper (capsicum),quinoa

Mexican Quinoa Bean Salad Recipe, 1 teaspoon Cumin powder (Jeera),1 cup Sweet corn - steamed,1 Tomato - seeded and finely chopped,1 clove Garlic - minced,3 tablespoons Red Wine Vinaigrette - apple cider vinegar,1/2 cup Red Bell pepper (Capsicum) - finely chopped,1/2 cup Coriander (Dhania) Leaves - roughly chopped,1/2 teaspoon Black pepper powder,1/4 cup Green Bell Pepper (Capsicum) - finely chopped,1/4 cup Extra Virgin Olive Oil,1 tablespoon Lemon juice,1 cup Black beans - cooked/canned,1/2 teaspoon Dried oregano,2 tablespoons Honey - maple syrup,1/2 cup Onion - finely chopped,1/2 cup Quinoa,1 teaspoon Parsley leaves,1 Avocado,1/2 Avocado - mashed (optional),1 pinch Salt,10 Pickled Jalapenos - pickled,1 cup Iceberg lettuce, 35, Mediterranean, To prepare Mexican Quinoa Bean Salad Recipe, get ready with all the ingredients for healthy salad and cook quinoa first.
Bring quinoa to a boil with 1 cup of water in a Saucepan, simmer, and cook covered until cooked and all the water is absorbed.Fluff it up with a fork and let it cool completely.Prepare all the ingredients by chopping all the vegetables and gather all the ingredients.10Now add all the ingredients for the salad, except avocado into a mix bowl and refrigerate for an hour.Now add all the ingredients for the dressing in a small Mixing bowl and whisk it until everything is combined and emulsified.Dice the avocado and add this into the salad along with the dressing just before serving.Serve Mexican quinoa bean salad Recipe with Spring Vegetables Tagliatelle Pasta (With Mustard Lemon Basil Sauce) and wine to make a filling dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Mexican_quinoa_Bean_salad.jpg, 21
Ingredients: cardamom (elaichi) podsseeds,coconut,jaggery,water,white urad dal (split) min

Sweet Peas Porridge Recipe | Confirmation site Borridge, 1/2 cup Jaggery,4 cups Water,3 Cardamom (Elaichi) Pods/Seeds - pounded,1/4 cup Fresh coconut - grated,1/4 cup White Urad Dal (Split) - soaked for 30 min, 45, South Indian Recipes, To prepare Ulundhu Kanji Recipe | Urad Dal Porridge, wash and soak urad dal in water for about 30 minutes.After soaking time, drain the urad dal and add into blender along with cardamom.
Add little water and grind into smooth paste.Boil water in a pan, add jaggery to the water and dissolve it.
Strain to remove impurities.Keep it again in flame and boil the jaggery water in low flame.
Add the urad dal paste to the boiling water and keep stirring.Cook for 4-5 minutes in medium flame by stirring continuously to avoid lumps.Once it becomes thick and smooth like porridge, remove from flame and add grated coconut to the kanji.Mix and serve Sweet Ulundhu Kanji Recipe | Urad Dal Porridge warm.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/ULUNTHU_KANJI__URAD_DAL_PORRIDGE.jpg, 5
Ingredients: nutmeg powder,instant oats (oatmeal) instant,milk,jaggery,raisins,water,ginger ground,apple,vanilla,sesame seeds (til seeds),hazelnut,cinnamon powder (dalchini)

Jaggery Sweetened Apple Oatmeal Recipe, Hazelnut - toasted as required,1-1/2 cup Milk,1/4 cup Jaggery - grated,Apple - cut into cubes as required,Sesame seeds (Til seeds) - as required,1 cup Apple - cut into cubes,1 teaspoon Vanilla Extract,1/2 cup Instant Oats (Oatmeal) - instant,2 cups Water,Raisins - as required,1/4 teaspoon Ginger - ground,1/4 teaspoon Nutmeg powder,1/4 teaspoon Cinnamon Powder (Dalchini), 30, Indian, To begin making the Jaggery Sweetened Apple Pie Oatmeal Recipe, in a saucepan add cubed apple, cinnamon, ginger, nutmeg and water.
Bring it to a boil and then let the apples cook on simmer for about 15 minutes or until apples are soft.Stir in quick cooking oats and milk.
Cook for about 10 minutes or until oats are soft and the oatmeal is thickened.Add grated jaggery and vanilla extract and stir to combine.
Remove from heat and pour into serving bowls.Serve topped with hazelnut, raisins, sesame seeds and chopped apples.
You may add your favourite nuts and dried fruits for topping.Serve Jaggery Sweetened Apple Pie Oatmeal during your breakfast with a cup of hot Masala chai., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sapanabehl/Jaggery_Sweetned__Aple_Pie_Oatmeal.jpg, 12
Ingredients: basmati rice,salt,ginger,red bell pepper (capsicum),green chilli,spring onion greens,black pepper powder,cloves garlic,soy sauce,green chilli sauce,onion,stalks lemon grass,coconut milk,turmeric powder,sunflower oil

Lemongrass Flavored Tofu Fried Rice Recipe, 1 cup Basmati rice,1 inch Ginger - crushed,1/2 teaspoon Turmeric powder (Haldi),1 inch Ginger - chopped,2 Stalks Lemon Grass,Salt - to taste,1 Red Bell pepper (Capsicum) - chopped,1 Onion - chopped,1/2 cup Spring Onion Greens - chopped,1 Green Chilli - chopped,2 tablespoon Soy sauce,4 cloves Garlic - chopped,Sunflower Oil,1 tablespoon Green Chilli Sauce,1 cup Coconut milk,1 teaspoon Black pepper powder, 40, Asian, To begin making the Lemon Grass Flavored Tofu Fried Rice Recipe, cook the basmati rice in a pressure cooker by adding coconut milk and 1/2 a cup of water, chopped lemongrass, crushed ginger and turmeric powder.Pressure cook for about 2 whistle and switch off the heat.
Allow the pressure to release naturally and rest it aside for some time.Take out the lemon grass and crushed ginger from the pressure cooked rice and mix the rice well with a fork.Heat a wok with some oil, add ginger and garlic that are chopped and saute till they soften.Add chopped onions and saute till they turn translucent.
Once that is done you can add chopped bell peppers as well.Sprinkle some salt, chopped green chillies and saute till the bell peppers soften.
Add cubed tofu pieces, pepper powder, soy sauce and green chilli sauce and give it a toss.Add the flavored lemon grass rice and toss well into the sautéed vegetables.
Check for salt and finally add chopped spring onions and serve warm.Serve the Lemongrass Flavored Tofu Fried Rice Recipe along with Gobi Manchurian Recipe and Spring Rolls Recipe to make it a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Lemon_Grass_Flavored_Tofu_Fried_Rice_Recipe.jpg, 15