anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,ginger,bay leaf (tej patta),paneer,potato (aloo),red chilli powder,dry red chilli,sugar,cumin seeds (jeera),panch phoran masala,turmeric powder,sunflower oil

Chanar Dal Recipe - Bengali Steel Paneer & Potato Gravy, 1 tablespoon Panch Phoran Masala - roasted and powdered,2 Dry Red Chilli,2 Bay leaf (tej patta),1 teaspoon Cumin seeds (Jeera) - roasted and powdered,2 Potato (Aloo) - peeled and cut into cubes,Salt - to taste,1 teaspoon Red Chilli powder,1 Tomato - big sized,1 teaspoon Ginger - grated,1/2 teaspoon Sugar,1 teaspoon Turmeric powder (Haldi),Sunflower Oil - as required,200 grams Paneer (Homemade Cottage Cheese) - cut into cubes, 75, Bengali Recipes, To begin making the Chanar Dalna recipe, grind roasted cumin and grated ginger in a mortar pestle.Mix red chilly powder and turmeric in a tablespoon of water and set it aside.In a heavy bottomed pan heat oil, add cubed potatoes and fry till the edges turn brown.
Set it aside.Add Paneer cubes to the same oil and fry till they turn gold.
Set it aside.Add bay leaf and dry red chilly to the same pan.
Add cumin and ginger paste and saute till it turns brown.Add red chilly and turmeric paste and mix it well, till the raw smell is gone.Add chopped tomato and cook till it is cooked well and oil separates.
Add Paneer and Potato cubes to this.
Cook for a minute.Add 2 cups of water and cook till the potatoes are soft.
Add powdered paanch phoran and give it a good mix.Boil till the gravy till it reaches the desired consistency and turn off the heat.Serve Chanar Dalna with steamed rice and Bengali Luchi and Watermelon Smoothie Recipe for a weekend brunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/Chanar_Dalna.jpg, 13
Ingredients: tomato,basmati rice,salt,ginger,bay leaves (tej patta),cardamom (elaichi) podsseeds,paneer,ghee,mint leaves (pudina),red chilli powder,cloves garlic,black peppercorns,onion,cinnamon stick (dalchini),cloves (laung),coriander powder,turmeric powder,green chillies,sunflower oil

Paneer Biryani Recipe, 2 inch Ginger,2 Green Chillies,4 cloves Garlic,4 sprig Mint Leaves (Pudina) - finely chopped,5 Tomatoes - finely chopped,2 cups Basmati rice,1 inch Cinnamon Stick (Dalchini),Salt - to taste,2 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Coriander Powder (Dhania),Sunflower Oil - for cooking,2 Bay leaves (tej patta),250 grams Paneer (Homemade Cottage Cheese) - cut into cubed,2 tablespoons Ghee,3 Cloves (Laung),1 teaspoon Turmeric powder (Haldi),2 Onions - thinly sliced,1/2 teaspoon Red Chilli powder,1 teaspoon Whole Black Peppercorns, 55, Indian, To begin making the Paneer Biryani Recipe, prepare all the ingredients and keep them ready for cooking.Wash and rinse the rice in water and keep aside.Using a mixer grinder, make a paste of the garlic, ginger and green chilies and keep aside.Make a powder of the spices - cloves, cardamom, pepper and cinnamon and keep aside.Heat ghee in the pressure cooker over medium heat; add the onion and saute until .
Add the ginger garlic paste and saute until the raw smell goes away.
Add the tomatoes and keep stirring in the ghee (add more if too dry) and cook until it becomes soft.Once the tomatoes are soft, add the bay leaves, turmeric powder, chili powder and the spice powders.
Stir well for a few minutes until you can smell the aromas coming through.
Once done add the chopped mint leaves and the rinsed rice.Add 3 cups of water, paneer and salt to taste and cover the cooker.
After one whistle turn the heat to low.
Simmer for 3 to 4 minutes on low heat and turn off the heat.Allow the pressure cooker to release its heat gradually, as the rice will continue to get cooked in the cooker.Once the pressure is released, open the cooker, wait for a few minutes and then stir to combine the rice and masalas and the Paneer Biryani is ready.
Serve the Paneer Biryani along with a favorite Mooli Raita and Bagara Baingan to make a wholesome and complete meal.
The Paneer Biryani also makes an excellent lunch box idea or even a weeknight dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Priya__Suresh/Paneer_Biryani_Recipe-1.jpg, 19
Ingredients: salt,jowar flour (sorghum),red chilli powder,water,ginger garlic paste,mooli mullangi (radish),sunflower oil

Mooli Jowar Ki Roti Recipe - Mullangi Kambu Chapathi, Salt - as required,Sunflower Oil - as required,1 teaspoon Ginger Garlic Paste,1 Mooli/ Mullangi (Radish),1 1/2 cup Jowar Flour (Sorghum),1/2 teaspoon Red Chilli powder,Hot water - for kneading, 35, North Indian Recipes, To begin making Mooli Jowar Ki Roti, wash the radish thoroughly, peel the skin and grate it.
Take the grated radish in a mixing bowl, add jowar flour, ginger garlic paste, chilli powder and required amount of salt to it.
Mix all ingredients well and add very little hot water.
The water from the grated radish will be sufficient for kneading the dough.Knead all these ingredients into a soft dough and keep covered for 5 minutes.After five minutes, knead it again and divide into small balls.Flatten the ball into a thin circle placing it above butter paper or plastic sheet, using a rolling pin.
The dough will be sticky so add little flour while flattening.
You can also flatten with hands like making adai or thepla.
Place a griddle/tawa on medium heat and add a little oil on it.
Place the mooli jowar roti atop the heated tawa, along with butter paper.
Carefully remove the butter paper and cook the roti on medium flame on both sides.
Repeat this process for the rest of the Rotis and your delicious Mooli Jowar Ki Roti is ready to be servedServe Mooli Jowar Ki Roti along with Aloo Gobi Ki Sabzi, Curd and Gor Keri Pickle for a complete North Indian Style Breakfast.
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Ingredients: tomato,cashew nuts,salt,ginger,bay leaves (tej patta),cloves (laung) cloves,cauliflower (gobi),green peas (matar),cloves garlic,carrot,red chilli powder,curd,coriander (dhania) leaves,onion,cumin seeds (jeera),badam (almond),turmeric powder,garam masala powder,sunflower oil

Subz Noor E Chashm Recipe (Nawabi Curry Recipe ), 1 Cauliflower (gobi) - cut into small florets and blanched,1 teaspoon Red Chilli powder -,3 Cloves (Laung) - 3 cloves,1 inch Ginger - chopped,Sunflower Oil - for cooking,2 teaspoons Garam masala powder,1 teaspoon Cumin seeds (Jeera),1 Carrot (Gajjar) - cubed and blanched,1 Bay leaves (tej patta),Salt - taste,2 Onions - chopped,1 sprig Coriander (Dhania) Leaves - for garnish,3 cloves Garlic - chopped,2 Tomatoes - chopped,2 tablespoons Badam (Almond) - blanched,1/2 cup Green peas (Matar),2 tablespoons Cashew nuts,1/2 cup Curd (Dahi / Yogurt),1 teaspoon Turmeric powder (Haldi),1/2 teaspoon Cumin seeds (Jeera), 50, Awadhi, We begin making the Subz Noor E Chashm Recipe (Nawabi Curry Recipe ) by making the paste for the curry, heat a non stick pan and crackle the cumin seeds.
Add onions and saute till it is translucent and golden brown.Later on add the chopped tomatoes, cook till it becomes mushy and soft.
Add in the nuts and saute for 2 more minutes.
Remove it from the flame and let it cool so you can blend it into a smooth paste using a blender.Once it is done mix it with curd and combine it evenly.Next is to make the curry, heat a flat bottomed pan and pour some oil, add in the cumin seeds, ginger and garlic.
Saute till it is brown.
Add all the vegetables and saute for about 10 minutes.Once the vegetables are cooked little,add the ground paste and coat it evenly.
Add the spice powders that are listed and cook again for 4 more minutes.You can adjust the consistency by adding some water and bring it to a boil.
Check for seasoning, according to your taste.Serve the Subz Noor E Chashm Recipe (Nawabi Curry Recipe ) along with whole wheat Lachha Paratha to enjoy the Awadhi Meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/Nov-2/Subz_Noor_E_Chasham_Recipe_Nawabi_Curry_Awadh_Cuisine-1.jpg, 19
Ingredients: salt,vegetable stock,parangikai pumpkin,sour,cloves garlic,parsley,onion,dry white wine,virgin olive oil olive oil,pepper,arborio rice

Creamy Roasted Pumpkin Risotto Recipe, 1/2 cup Dry white wine,Parsley leaves - a small bunch finely chopped,1 liter Vegetable stock,1/4 cup Sour cream,1 Onion - finely chopped,Salt and Pepper - as per taste,4 cloves Garlic - chopped,500 grams Kaddu (Parangikai/ Pumpkin) - diced,1 cup Arborio rice,Extra Virgin Olive Oil -  olive oil, 65, European, To begin making the Pumpkin Risotto Recipe, we will first roast the pumpkin in a wok.
For this heat a tablespoon of olive oil in a wok; add in the pumpkin cubes, sprinkle a pinch of salt and roast until the pumpkin is soft and cooked completely.
Keep half the roasted pumpkins aside and puree the remaining half.Once cooked, allow it to cool a little and then puree it in a blender.
Keep the roasted and pureed pumpkin aside.Keep the vegetable stock simmering on low heat in a sauce pan, while we proceed to cook the rice.
Click to see the video recipe of how to make vegetable stockIn our next step, we will cook the risotto rice.
In a heavy bottomed pan, that also has a lid; heat two tablespoons of olive oil and add in the chopped onion and garlic.
Saute the onion and garlic on medium heat until the raw smell goes away and has changed its color to a light pink or light golden.
Dont let the onions get brown.Stir in the rice into the onion mixture and stir fry for a couple of minutes.
Next add in the wine and cook, stirring continously until the wine has evaporated.
Gradually add in the hot vegetable stock a little at a time to the rice.
As the stock keeps getting absorbed by the rice, keep stirring and adding a little more stock at a time, until all the stock has been used and absorbed by the rice.
By the end of it, the risotto rice will be tender and have a creamy texture.
Make sure you keep stirring the Risotto rice, so it cooks evenly and does not get burnt to the bottom of the pan.Finally stir in the puréed pupkin, the sour cream or mascarpone cheese; check the salt and spice levels and ddjust to suit your taste.
Finally stir in the coarsely pounded black pepper and the chopped parsely.
Turn off the heat.
Serve the Pumpkin Risotto in bowls garnished topped with a few pieces of roasted pumpkin for each bowl.
Drizzle extra virgin olive oil on top just before serving.
You can also optionally topped the Risotto with Parmesan cheese or even Sour Cream and serve hot.
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Ingredients: tomato,salt,rice,mozzarella cheese,red chilli flakes,cloves garlic,ginger garlic paste,sweet corn,sugar,tomato ketchup,onion,green bell pepper (capsicum),rajma (large kidney beans),black pepper powder,dried oregano,black olives,sunflower oil

Baked Mexican Rice Recipe, 3 Tomatoes - chopped,1/2 teaspoon Red Chilli flakes,Black olives - as required to garnish,1 teaspoon Ginger Garlic Paste,Salt - to taste,1/2 teaspoon Dried oregano,Black pepper powder - to taste,1 teaspoon Red Chilli flakes,1-1/2 cup Cooked rice,1/2 cup Rajma (Large Kidney Beans) - boiled,1 Onion - finely chopped,2 cloves Garlic - finely chopped,1 tablespoon Sunflower Oil,4 tablespoons Mozzarella cheese - grated,1/2 teaspoon Sugar,1/2 Green Bell Pepper (Capsicum) - finely chopped,Tomato - as required to garnish,2 tablespoons Sunflower Oil,2 tablespoons Tomato Ketchup,1/2 cup Sweet corn - steamed, 35, Mexican, To begin making the Baked Mexican Rice, we will firstly prepare the rice.
Heat the oil in a wide pan on medium heat and saute the onions till they turn soft and translucent.
This will take about a minute or so.
Once done add the ginger garlic paste and saute again for another minute.
Next, add the chili flakes, boiled rajma and cooked vegetables and saute for 2 minutes.After 2 minutes add rice with salt and pepper and mix thoroughly.The next step is to make the topping.Heat oil in a wide pan on medium heat and saute the onion for 2 minutes till soft and translucent.Once done add garlic and saute again for a few seconds.
Next add the tomatoes, chilli flakes, oregano sugar, salt and pepper and cook until the tomatoes are soft.
Blend in a mixer and do not strain.
Mix it with the tomato ketchup.Next, to assemble the rice and the topping, spread the hot rice in a greased baking dish.Cover with the tomato gravy and sprinkle grated cheese boiled corn kernels, capsicum on top.
Garnish with tomatoes and olives.Bake the Mexican Rice dish in an oven at 150 degree Celsius for about 7-8 minutes.
After 7-8 minutes, take the dish out and it is ready to be served.Serve Baked Mexican Rice with Indian Style Fajitas and Spinach Enchilada for a weekend night party with your friends and family.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/suman_prakash/baked_mexican_rice_1600.jpg, 17
Ingredients: salt,baking powder,wheat flour maida,milk,ragi flour (finger millet nagli) (ragi huri hittu best use),vanilla,brown sugar (demerara sugar),cocoa powder,almonds (badam) walnuts,eggs,butter

Ragi (Finger Millet) Chocolate Brownie Recipe, 1/2 cup Ragi Flour (Finger Millet/ Nagli) - (ragi huri hittu is best to use),1 Slivered Almonds (Badam) - or chopped walnuts to taste,1/2 teaspoon Baking powder,1 cup Brown Sugar (Demerara Sugar),1/2 cup Whole Wheat Flour - or maida,1 teaspoon Vanilla Extract,1/4 teaspoon Salt,200 grams Butter (unsalted) - softened,2 tablespoons Milk,2 Whole Eggs,3/4 cup Cocoa Powder, 55, Continental, To begin making the Ragi (Finger Millet) Chocolate Brownie Recipe, preheat oven to 180 C.Take a sauce pan and melt butter in really low heat.
Wait till it melts, but ensure it doesn't boil or bubble.
Add sieved cocoa to the butter.
Stir it into a nice, gooey consistency.
Add vanilla essence and take it off the heat.Add the brown sugar and stir well till the sugar has slightly melted.Sieve the flours and baking powder and add to the mixture.
Combine well.Whisk the eggs well using a hand mixer and add it to the mixture.
Stir in almonds or walnuts and mix well.
Add a couple of tablespoons of milk for smoother texture and consistency.
Make sure you do not add too much.Pop the ragi brownie into the oven in a greased baking tin and bake for about 25 minutes.
(oven times may vary).
Once baked completed and when a tester inserted in the center comes out clean, remove from the oven and allow it cool completely and cut into squares to serve.Store the Ragi (Finger Millet) Chocolate Brownie an air-tight container in the refrigerator up to 3-4 days and serve as desired., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Donna_George/Ragi_Finger_Millet_Chocolate_Brownies.jpg, 11
Ingredients: tomato,cumin powder (jeera),green chilli length ways,black peppercorns,cloves garlic,onion,cumin seeds (jeera),chicken breasts,mint leaves (pudina)for,tandoori chicken masala everest brand,salt,cardamom (elaichi) podsseeds,garam masala powder,star anise,rice,cloves cloves (laung),coriander (dhania) leaves,red chilli powder,water,curd,kasuri methi (dried fenugreek leaves),butter,ginger,bay leaf (tej patta),cinnamon stick (dalchini)

Delicious One Pot Butter Chicken Khichdi Recipe, 4 Whole Black Peppercorns,1 Tomato - finely chopped,2 inch Ginger - finely chopped,1 Onion - thinly sliced,1 cup Chicken breasts - cut into strips,Salt - to taste,1 cup Rice - washed,Mint Leaves (Pudina) - finely chopped for garnish,2 cloves Cloves (Laung),2 teaspoons Red Chilli powder,¼ cup Homemade tomato puree,2 teaspoons Garam masala powder,6 cloves Garlic - crushed,3 1/2 cups Water,2 teaspoons Tandoori chicken masala - Everest brand,Coriander (Dhania) Leaves - finely chopped for garnish,2 teaspoons Kasuri Methi (Dried Fenugreek Leaves),2 Green Chilli - slit length ways,1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera),1 Cardamom (Elaichi) Pods/Seeds,2 tablespoons Butter,¼ cup Curd (Dahi / Yogurt),1 Bay leaf (tej patta),1 Star anise,2 teaspoons Cumin powder (Jeera), 35, North Indian Recipes, To begin making the One Pot Butter Chicken Khichdi, wash the chicken well, drain and cut into long strips.
In a pressure cooker, heat butter on low flame, add in the whole spices including bay leaf, cumin seeds, cardamom, star anise, cloves and cinnamon.
 Add in the ginger, garlic and green chilies and saute for a few seconds, now add in the sliced onions.Continue to cook the sliced onions until they turn translucent, then add in the chopped tomatoes and tomato puree, cover and cook for a couple of minutes.After a couple of minutes mix in the spices- red chilli powder, tandoori chicken masala, cumin powder, garam masala, and coriander powder.
Cover and let it cook for about 2 to 3 minutes.Open the lid,turn the flame to low, add in the yogurt and chicken pieces, and saute this butter chicken mixture.
Let it cook for about 3 to 4 minutes.Finally, add the washed and drained rice, water and chopped coriander, mint leaves and close the pressure cooker.Pressure cook the One Pot Butter Chicken Khichdi for 3 whistles and turn off the heat.Allow the pressure to release naturally.
Serve the Butter Chicken Khichdi hot along with a dollop of butter or gheeServe this One Pot Butter Chicken Khichdi Recipe with Tomato Onion Tadka Raita and Papad for a special dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/One_Pot_Butter_Chicken_Khichdi_Recipe_.jpg, 25
Ingredients: salt,chocolate bar,chocolate bar unsweetened,flour (maida),red chilli powder,baking soda,sugar,chocolate chips,vanilla,brown sugar (demerara sugar),cocoa powder,eggs,butter

Chilli Chocolate Cookies Recipe, 1/2 cup Butter,3/4 cup Brown Sugar (Demerara Sugar),1-1/2 cups All Purpose Flour (Maida),1/2 cup Chocolate chips,1/2 cup Chocolate Bar - chopped to chunks,1/2 cup Cocoa Powder,1 teaspoon Red Chilli powder,1/2 teaspoon Salt,1/2 teaspoon Baking soda,200 grams Chocolate Bar - unsweetened,1/2 cup Sugar,2 Whole Eggs,2 teaspoon Vanilla Extract, 85, Continental, To prepare Chilli Chocolate Cookies Recipe, using a double boiler melt chocolate pieces.
Add butter to it and whisk together.
Once chocolate melts completely remove from heat and keep it to cool.In a bowl whisk eggs, vanilla, brown sugar and white sugar until fluffy.
Add the cooled chocolate butter mix and whisk again.In another bowl sift together all purpose flour, cocoa powder, salt and baking powder.
Mix chili powder into flour mix.Add the dry flour mix into the liquid ingredients and mix well.
Add choco chips and chunks into the cookie batter and mix again.Spoon one spoon of batter into a baking tray lined with parchment paper.
Place the cookie batter about 1 inch apart.
Place the baking tray in fridge for about 10-15 mintues.Meanwhile pre heat oven to 180 degree centigrade.
Place the baking tray in oven and bake for 10-12 minutes.
Remove the cookies from oven, let it cool in the baking sheet for about 10 minutes.Then remove then from baking tray and place them on wired rack.
Let cool completely.
Store Chilli Chocolate Cookies Recipe in an airtight container.
Serve cookies with milk., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/jyothir/Chili_Chocolate_Cookies.jpg, 13
Ingredients: salt,spinach,wheat brown bread baguette,mozzarella cheese,cloves garlic,red chilli flakes,onion,black pepper powder,butter,milk mixed cornflour

Cheesy Spinach Open Toast Recipe, Red Chilli flakes - as required,1/4 cup Onion - finely chopped,2 tablespoon Fresh cream - low fat,1/2 cup Milk - (low fat) mixed with 2 teaspoons of cornflour,4 cloves Garlic - finely sliced,Salt - to taste,Black pepper powder - to taste,1 tablespoon Butter,3 cups Spinach - finely chopped,8 Whole Wheat Brown Bread - or baguette slices,3/4 cup Mozzarella cheese - grated, 40, Continental, To begin with Cheesy Spinach Open Toast, melt butter in a pan.
Add garlic and fry until aromatic and golden.Add onion and toss on high for a few seconds.
Once it is done, add spinach and toss on high flame for 2 minutes.Add milk and corn flour mixture, cook until the mixture becomes slightly thick.Add chili flakes and season it with salt and pepper.
Add cream and cook on high flame until the mixture is thick and creamy.
Keep stirring to avoid burning.Once it becomes thick and creamy, switch off the heat and cool it for a few minutes.Pre-heat the oven at 180 degrees centigrade.
Spread a spoonful of mixture evenly on each slice of bread/baguette.Top the mixture with grated mozzarella and grill them in the preheated oven for 8 to 9 minutes or until the cheese has melted and the toasts are crisp.Serve Cheesy Spinach Open Toast with Burnt Garlic pasta with Mushroom and a glass of wine for a classy weekend dinner or brunch.
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Ingredients: salt,paneer,black peppercorns,del monte mint mayo,onion,virgin olive oil some rubbing on the tomato,green bell pepper (capsicum),tomato towel dried

Tomatoes Stuffed With Mint Mayo And Paneer Recipe, 1/4 cup Del Monte Mint Mayo,Salt - to taste,1 teaspoon Whole Black Peppercorns - coarsely pounded,8 Tomatoes - washed and towel dried,1 teaspoon Extra Virgin Olive Oil - some more for rubbing on the tomatoes,1 Onion - finely chopped,1/4 cup Paneer (Homemade Cottage Cheese) - crumbled,1 Green Bell Pepper (Capsicum) - finely chopped, 50, Continental, To begin making the Tomatoes Stuffed With Mint Mayo and Paneer recipe, firstly preheat the oven to 200 degree Celsius.Slice off the top of the tomatoes and reserve the tops.Using a sharp knife, melon baller or spoon, carefully scoop out the flesh to make a cavity.
Take care not to cut through the tomatoes.
Chop the flesh.In a small pan heat the oil.
Add the onion and sauté for a few seconds.
Add the capsicum and sauté for 30 to 40 seconds.Take it off the heat and add the paneer, Del Monte Mint mayo, black pepper, salt and the chopped tomato flesh.
Mix everything well.Rub some salt and oil on the tomatoes.
Fill each cavity with the mixture.Place the top caps of tomatoes and place the tomatoes in the baking dish.Bake for about 15 minutes or till the tomatoes just soften.
Serve hot or cold, as it is or with some salad on the side.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/3-main-Tomatoes_stuffed_with_Del_Monte_Mint_Mayo_and_Paneer_3.jpg, 8
Ingredients: coconut milk,salt,spring onion greens,ginger,eggs noodles,rolled oats instant oats,red chilli powder,cloves garlic,sriracha sauce,sunflower oil saffola,tofu,chicken breasts

Hot and Spicy Chicken Curry Noodles Recipe, 100 grams Tofu - cut into small cubes,Salt - to taste,4 cloves Garlic - finely chopped,3 Spring Onion Greens - finely chopped,200 grams Egg noodles - boiled,1 teaspoon Sunflower Oil - saffola active,Red Chilli powder - to taste,250 grams Chicken breasts - cut into small pieces,2 teaspoon Sriracha sauce,40 ml Coconut milk,2 inch Ginger - thinly sliced,40 grams Rolled Oats Or Instant Oats, 50, Chinese, To begin making the Hot and Spicy Chicken Curry Noodles recipe, first boil the noodles and keep aside.In a heavy bottomed pan, heat oil and fry the spring onion, ginger and garlic until lightly browned.Add the sriracha sauce, salt and 1 cup of water and chicken.
Cover the pan and simmer for 10 minutes until the chicken is cooked through.Reduce the heat, add the tofu, coconut milk, oats and stir.
Add the chilli powder, check the salt and adjust to suit your taste.Give the curry a brisk boil, and turn off the heat.Serve Hot and Spicy Chicken Curry Noodles as an one pot meal for your weekend dinner with a glass of Pomegranate Mint Cocktail Recipe., https://www.archanaskitchen.com/images/archanaskitchen/0-Saffola_FitFoodie/10-Spicy_Chicken_Curry_Noodles_Recipe_Saffola_Oats_Fit_Foodie-1.jpg, 12