anandhuvasudev/southindiandish huggingface dataset:
Ingredients: basmati rice,salt,kalonji (onion nigella seeds),green chilli,coriander (dhania) leaves,water,black pepper powder,beetroot,turmeric powder,sunflower oil

Nigella Seed Beetroot Rice Recipe, 1/2 teaspoon Turmeric powder (Haldi),1 Green Chilli - finely grated,Salt - to taste,2 cups Basmati rice - cooked,2 cups Beetroot - finely grated,1 teaspoon Kalonji (Onion Nigella Seeds),1/8 teaspoon Black pepper powder,1 cup Water,Coriander (Dhania) Leaves - for garnish (chopped for garnish),1 teaspoon Sunflower Oil, 25, Indian, To bgein making the Nigella Seed Beetroot Rice recipe, firstly cook the rice and keep it aside.
Let it cool down.Heat a heavy bottomed wok with oil, add half the nigella seeds and the green chillies.Add the beetroot and salt, toss it well for 2 minutes.Pour the water and bring to a boil then reduce to low heat and cover to cook the vegetable.Stop the flame when few spoons of water is left in wok.
Add the cooked rice, mix it well and let it cook for 2 minutes.
Check for seasoning.Serve warm on dinner plate with coriander leaves, black pepper and half of nigella seeds on top for garnish.Serve Nigella Seed Beetroot Rice along with Tomato Onion Cucumber Raita, Tadka Raita or any other raita of your choice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Nigella_Seed_Beetroot_Rice.jpg, 10
Ingredients: ajwain (carom seeds),virgin olive oil,carrot,onion,turmeric powder,sunflower oil,salt,black sesame seeds,flour (maida),garam masala powder,green beans (french beans),red chilli powder,water,sugar,lemon,sesame seeds (til seeds),cheese,milk,potato (aloo),dry yeast,coriander (dhania) leaves,cabbage (patta gobi muttaikose)

Stuffed Bun With Veggies Recipe, 1/8 teaspoon Turmeric powder (Haldi),1/4 cup Milk,1 Potato (Aloo) - boiled and mashed,1 Onion - chopped,1 teaspoon Ajwain (Carom seeds),3 tablespoon Extra Virgin Olive Oil,1 tablespoon Sugar,1 teaspoon Sesame seeds (Til seeds),Salt - to taste,1 Carrot (Gajjar) - chopped finely,1/2 Lemon juice,1/4 cup Lukewarm Water - (adjust),1/4 teaspoon Garam masala powder,1 cup Cabbage (Patta Gobi/ Muttaikose) - chopped,1/4 cup Cheese - (optional),2 sprig Coriander (Dhania) Leaves - chopped,Salt - as needed,3/4 tablespoon Active dry yeast,1-1/2 cup All Purpose Flour (Maida),1 teaspoon Black sesame seeds,1/2 Green beans (French Beans) - chopped finely,1/4 teaspoon Red Chilli powder,1 teaspoon Sunflower Oil, 100, Continental, To prepare Stuffed Bun With Veggies Recipe, get prep with all chopping of all the vegetables.Pour warm milk into a bowl and add sugar to it and mix well.Add the yeast to it and mix well.
Keep aside for 5 mins.
It will froth and raise.
If it does not raise, discard and start a new batch.Take a large mixing bowl and add flour.
Make a dent, add water, olive oil, salt in it and the yeast mixture.Mix and make a smooth dough, keep in a warm place covered with a cling wrap for an hour.Meanwhile, prepare the stuffing.
Heat a Kadai with a teaspoon of oil.Add jeera, allow it to crackle.Add onions and fry till transparent and cooked.Add the chopped vegetables and cook until tender.Add salt, red chilli powder, turmeric, garam masala, and give a good mix.Remove from fire and add coriander leaves, cheese (if using) and lemon extract.
Allow to cool completely.Once the dough has risen to almost double its size after an hour or more, punch it down and knead.Pinch out small balls.
This recipe should yield 6 dough balls.Line a baking tray with aluminum foil and grease with olive oil.Take a bun dough and make a dent in middle and fill with vegetable stuffing.
Bring the edges together, pinching with fingers and then smoothen the balls to give an even look.Arrange them on a Baking tray.
Brush with olive oil.Preheat Oven to 190 degrees Celsius.Sprinkle sesame seeds on each stuffed dough ball and rest till the oven is getting pre heated.
The balls would have risen a little, by the time oven is preheated.
Generously brush with milk.Bake for 17-20 minutes or until the crust turns golden brown and smells heavenly!You can serve it with Mayonnaise or Roasted tomato sauce during a snack time or as an appetizer during a pizza party along with few refreshing drink like Mango Melange Drink Recipe-A Summer Cooler., https://www.archanaskitchen.com/images/archanaskitchen/World_appetizer/stuffed-bun-recipe-with-vegetables.jpg, 22
Ingredients: salt,wheat flour,coriander (dhania) leaves,ghee,potato (aloo),methi leaves (fenugreek leaves),red chilli powder,water,chaat masala powder,onion,coriander powder,green chillies,garam masala powder,sunflower oil

Lu methi paratha recipe, 1 cup Potato (Aloo) - boiled and mashed,1/2 tablespoon Red Chilli powder,Water - as required,Ghee - as required,Salt - to taste,Coriander (Dhania) Leaves - finely chopped,2 Green Chillies - finely chopped,1/2 cup Onion - finely chopped,3 cups Whole Wheat Flour,1/4 tablespoon Coriander Powder (Dhania),1/4 tablespoon Garam masala powder,1/2 tablespoon Chaat Masala Powder,1 tablespoon Sunflower Oil,1/2 cup Methi Leaves (Fenugreek Leaves) - chopped,Whole Wheat Flour - for dusting, 45, North Indian Recipes, To begin making the Aloo Methi Paratha recipe, in a bowl, mix together wheat flour, salt and oil.Add water little at a time and prepare a soft dough just as we make dough for chapati.
Grease your hands with oil and knead it well.
Cover it and let it rest for some time.Now prepare stuffing the stuffing for the paratha.
Mix mashed potatoes, chopped onions, chopped methi, finely chopped green chillies and fresh coriander properly in a bowl.Now add all dry spiced in mixture including salt, red chilli powder, garam masala, coriander powder, chaat masala and mix everything well.Now make even size ball out of paratha dough and roll out the ball in a small circle dusting wheat flour.Add some stuffing in the centre and gather all the corners and seal it well and press it lightly.Dust some wheat flour and roll out the sealed dough into a circle as we do for chapati dough.
Don’t apply too much pressure.Heat a tawa, put the rolled out paratha on it.
Let it cook little bit on one side.Flip it over to the other side and spread some ghee over the paratha which is half cooked.Flip it again, when the second side is half cooked and spread some more ghee.Flip it gain, do it couple of times to get paratha browned and cooked well.Now topped it with butter and serve hot.Serve Aloo Methi Paratha along with Boondi Raita, Bhindi Raita or any other raita of your choice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Aloo_Methi_Paratha.jpg, 14
Ingredients: salt,sweet corn till tender,onion ( slices),tomato ( slices),black peppercorns ground,dog bread,iceberg lettuce,chicken breasts pressure till tender ( whistles),tomato ketchup,classic mayonnaise (with eggs) (garlic flavour best)

Chicken Sandwich With Sweet Corn Recipe, 2 Iceberg lettuce - as needed,Whole Black Peppercorns - freshly ground to taste,Salt - to taste,3 tablespoon Sweet corn - boiled till tender,1 Onion - sliced to rings (about 5 slices),1 Tomato - sliced (4-5 slices),4 tablespoon Classic Mayonnaise (With Egg) - (garlic flavour tastes best),2 Hot Dog Bread,3 tablespoon Tomato Ketchup,1 Chicken breasts - pressure cooked till tender (3 whistles), 25, Continental, To begin making Chicken Sandwich With Sweet Corn Recipe, thaw the sweet corn if using frozen corn, or boil them till soft.
Also pressure cook chicken for about 3 whistles or till tender and get prep with other ingredients as well.Shred cooked chicken breast into small pieces.In a large mixing bowl, smear garlic mayonnaise, ketchup, black pepper and salt as per taste in the shredded chicken & sweet corn and mix till well combined.Halve the hot dog bread roll.Arrange the lettuce leaves, onion rings and tomatoes inside the roll add this mixture over the lettuce, onions & tomato and close the sandwich.Enjoy Chicken Sandwich With Sweet Corn Recipe as it is, or grilled further to taste.
Serve with Oven Baked Sweet Potato Fries for lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sonik/Chicken_Sandwich_with_sweet_corn_recipe-edited.jpg, 10
Ingredients: salt,coconut,jaggery,dry red chilli,coriander (dhania) seeds,dosa rice,methi seeds (fenugreek seeds),cumin seeds (jeera),tamarind,green moong dal,turmeric powder,chana dal (bengal gram dal),ridge gourd (turai peerkangai) skin

Karnataka Style Heerekai Dosa Recipe-Ridge Gourd Dosa Recipe, 1 Ridge Gourd (Turai/ Peerkangai) - skin peeled and cut into thin rounds,1 tablespoon Green Moong Dal (Whole) - whole,2 Dry Red Chilli,5 grams Tamarind,Salt - to taste,1 teaspoon Cumin seeds (Jeera),2 tablespoon Coriander (Dhania) Seeds,1 cup Dosa rice,1 tablespoon Chana dal (Bengal Gram Dal),5 tablespoon Fresh coconut,1 teaspoon Methi Seeds (Fenugreek Seeds),1 tablespoon Jaggery,1 teaspoon Turmeric powder (Haldi), 520, Karnataka, To begin making the Karnataka Style Heerekai Dosa Recipe soak the rice along with chana dal, green gram and fenugreek seeds with enough water for about 8 hours.Grind the soaked rice and lentils along with coriander seeds, cumin seeds, dry red chillies, turmeric powder, fresh coconut, jaggery, tamarind and salt.
Grind into a smooth batter.
Do not keep the batter too runny or too thick.
Add it to a large bowl and keep it ready.Heat a dosa tawa, dip the ridge gourd in the dosa batter just like Bajji and place one in the center and place more ridge gourd rounds dipped in batter around the center next to each other to form a flower-like pattern on a moderately hot tava that has been seasoned with oil.Fill the gaps with little batter, drizzle some oil, cover and cook the dosa on a low to medium flame.
Cook a little extra since you need the vegetable to cook through.Now gently flip the dosa and cook on the other side.
Do the same for the rest of the ridge gourd pieces.
Serve the Karnataka Style Heerekai Dosa Recipe along with Peerkangai Thogayal  or Tomato Onion Chutney , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Karnataka_Style_Heerekai_Dose_Recipe_Ridge_Gourd_Dosa_Recipe_.jpg, 13
Ingredients: salt,cumin powder (jeera),green chilli,idli rice,mint leaves (pudina),ghee the uttapam,onion,methi seeds (fenugreek seeds),green bell pepper (capsicum),bajra (seeds),white urad dal

Mini Bajra Uttapam Recipe, 1/2 cup Idli Rice,6 sprig Mint Leaves (Pudina) - finely chopped,1 Green Chilli - finely chopped,1 teaspoon Cumin powder (Jeera),1/2 cup Bajra (seeds),Salt - to taste,1 cup White Urad Dal (Whole),1 Onion - finely chopped,1 tablespoon Salt,Ghee - to cook the uttapam,1 teaspoon Methi Seeds (Fenugreek Seeds),1 Green Bell Pepper (Capsicum) - finely chopped, 520, South Indian Recipes, To begin making the Mini Bajra Uttapam Recipe, we will first make the batter.
*To make the Bajra Uttapam Batter:Firstly, wash the urad dal and methi seeds together and soak it together in a bowl, immersed in water.
Next combine the idli rice and bajra seeds, wash them well and soak them in a bowl, immersed in water.
Keep them all soaked for about 6 hours.
Next, add the soaked and drained urad dal and methi seeds, into a mixer jar along with some water and grind to make a smooth batter.
Transfer the urad dal batter to a large bowl and set aside.
Add the soaked and drained rice and bajra mixture into the mixer jar along with some water and grind it to make a smooth batter.
Combine this idli-bajra batter, along with the urad dal batter and mix well.
To this bajra uttapam batter add salt, mix well to combine, and allow it to ferment overnight.
Once it has fermented overnight it, you can make Idli the first day and even dosa and uttapams with this batter.The next step is to make the topping for the Bajra uttapam:In a mixing bowl, combine the onions, capsicum, green chilli, mint leaves salt and cumin powder and mix well.
Preheat a tawa on medium-high heat; once hot, gently spread 1 ladleful of the bajra uttapam batter, in a circular motion, ensuring the uthappam is thick like a pancake.Spread a tablespoon of the onion-capsicum topping over the mini Bajra Uttapam and lightly press, embedding it onto the uttapam.
Drizzle a little ghee around the Uttapam and after a couple of minutes, flip the bajra uttapam, to cook on the other side.
Once you've achieved a lovely golden brown colour on both sides, remove the Bajra Uttapam from the tawa and serve.
Similarly make the Bajra Uttapam using the rest of the batter.
You can store this batter in an airtight container in the refrigerator for about 4 days.Serve Mini Bajra Uttapam Recipe along with Raw Mango Coconut Chutney Recipe, Idli Dosa Milagai Podi Recipe and finish with a cup of Kumbakonam Filter Coffee Recipe for a lip smacking breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/poojanadkarni/Bajra_Onion_Uttapam_Recipe_4_1600.jpg, 11
Ingredients: cashew nuts,salt,cumin powder (jeera),ginger,hung curd (greek yogurt),red chilli powder,cloves garlic,lemon,black pepper powder,turmeric powder,garam masala powder,chicken legs

Kalmi Kabab Recipe - Mughlai Style Chicken Tangdi Kebab, 1 tablespoons Lemon juice,3 Chicken legs,1/4 cup Hung Curd (Greek Yogurt),1 teaspoon Cumin powder (Jeera),1 tablespoon Cashew nuts,1 teaspoon Garam masala powder,Salt - to taste,4 cloves Garlic - finely chopped,1 teaspoon Red Chilli powder,1 tablespoon Fresh cream,1/4 teaspoon Turmeric powder (Haldi),1 inch Ginger - finely chopped,1 teaspoon Black pepper powder, 50, Mughlai, To begin making the Kalmi Kebab Recipe, thoroughly wash and clean the chicken leg pieces.In a mixer jar, grind the cashew nuts to a fine thick paste using little water.
Transfer to a bowl and set aside.In a mixing bowl, combine yogurt, cream, ginger garlic paste, lemon juice and mix well.Add turmeric powder, cashew nut paste, cumin powder, garam masala, red chilli powder, black pepper powder and salt.
Mix well to combine.Add the chicken pieces, coat well with the marinade and refrigerate to marinate for a minimum of 30 minutes or overnight.
Heat some oil in a non-stick pan.
Place the marinated chicken on it and shallow-fry on high heat till the underside turns deep golden in colour.Flip and cook the other side on high heat till golden.
Cover and cook on medium heat for 10-15 minutes.Alternatively, you can also cook/roast the chicken in an oven/tandoor.
Serve Kalmi Kebab as a party starter along with Pickled Onions and Dahi Pudina Chutney.
You can also make it as a side dish with your simple meal of Lahsuni Dal and Steamed Rice., https://www.archanaskitchen.com/images/Kalmi_Kebab_Recipe_Mughlai_Style_Spicy_Pan_Fried_Chicken-2.jpg, 12
Ingredients: tomato,salt,coconut,black peppercorns,cloves garlic,curry leaves,dry red chillies,onion,coriander (dhania) seeds,cumin seeds (jeera),button mushrooms,turmeric powder,green chillies,sunflower oil

Durg Style Mushroom Curry Recipe - Coorg Style Mushroom Curry Recipe, 2 teaspoon Coriander (Dhania) Seeds,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Whole Black Peppercorns - coarsely pounded,1/4 cup Fresh coconut - grated,2 Dry Red Chillies,2 Tomatoes - chopped,2 Onion - thinly sliced,500 grams Button mushrooms - chopped,2 Green Chillies - chopped,Sunflower Oil,1/4 teaspoon Turmeric powder (Haldi),1 sprig Curry leaves,6 cloves Garlic, 35, Coorg, To make Kurg Style Mushroom Curry Recipe, first cut all the ingredients and prepare it.
Coconut in a mixer grinder.
Add cumin, garlic, water and make a paste.
Keep it aside.
Heat oil in a pan.
Add dry red chili, whole black pepper and cook it for 5 to 10 seconds.
Now add onions, green chilies and cook them to become soft.
After the onion becomes soft, add mushrooms and cook till it becomes soft.
Now add ground spices and cook for 2 to 3 minutes.
Now add tomatoes, coriander powder, turmeric powder, salt and mix well.
Now add 1/2 cup of water and cook it for 5 minutes.
Turn off the gas and serve.
Serve Kurg Style Mushroom Curry Recipe with Kerala and Carrot Methi Pachdi Recipe for dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/June-22/Kodava_Style_Kummu_Curry_Recipe_Coorg_Mushroom_Curry-3_1600.jpg, 14
Ingredients: salt,coconut,red amaranth leaves,cloves garlic,curry leaves,onion,cumin seeds (jeera),green chillies,sunflower oil

Tambdi Bhaji Recipe - Goan Style Red Amaranth Stir Fry, 2 teaspoons Sunflower Oil,4 tablespoons Fresh coconut - grated,Salt - to taste,4 cloves Garlic - finely chopped,2 Green Chillies - finely chopped,1 Onion - finely chopped,3 cups Red Amaranth Leaves - tightly packed,1 sprig Curry leaves,1/2 teaspoon Cumin seeds (Jeera), 20, Goan Recipes, To begin making the Tambdi Bhaji Recipe (Goan Style Red Amaranth Stir Fry), clean wash and chop the red amaranth leaves roughly and keep aside.Heat oil in a heavy bottomed pan, add the cumin seeds, curry leaves and let it splutter.Add the garlic cloves and saute for a minute.Add the chopped onion, green chillies and saute till onions turn translucent.Add the chopped amaranth, season with salt and let it cook.
This will take around 5 minutes.Once the water is all dried out, add the grated coconut, mix well and switch off the heat.Serve Tambdi Bhaji along with Goan Style Mushroom Vindaloo and Steamed Rice for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Tambdi_Bhaji_Recipe_Goan_Style_Red_Amaranth_Stir_Fry.jpg, 9
Ingredients: salt,green chilli,coconut,mustard seeds,red chilli powder,cloves garlic,drumstick,curry leaves,coriander (dhania) seeds,onion,cumin seeds (jeera),dry red chillies,prawns shells deveined,coconut oil,turmeric powder

Chemmeen Muringakka Curry Recipe -Prawn Drumstick Curry, 1 Onion - sliced,4 Dry Red Chillies,1/2 teaspoon Turmeric powder (Haldi),300 grams Prawns - shells removed and deveined,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 Drumstick - cut into 3 inch pieces,1 teaspoon Mustard seeds,1 Onion - chopped,Coconut Oil - for cooking,2 tablespoon Coriander (Dhania) Seeds,1/4 cup Fresh coconut - grated,1 Green Chilli - slit,1 sprig Curry leaves,4 cloves Garlic - chopped,1/2 teaspoon Red Chilli powder, 40, Kerala Recipes, To begin making the Chemmeen Muringakka Curry Recipe/ Prawn & Drumstick Curry, we will first pressure cook the drumstick in a pressure cooker, with 2 tablespoons of water and  a pinch of salt for just 2 whistles.
After 2 whistles turn off the heat and release the pressure immediately.
Releasing the pressure immediately, will retain the fresh green color of the drumstick.
To make the ground masala for the Chemmeen Muringakka CurryHeat a pan along with a teaspoon of oil over medium heat; add the cumin seeds, coriander seeds, dry red chillies and saute for 2 minutes till you get a roasted aroma and the seeds get crackling.Add in chopped garlic and onions into the pan.
Saute until the onions turn translucent and soft.Stir in the grated coconut and turmeric powder and saute until the coconut changes the colour slightly.
This will take about 2 to 3 minutes.Once it has sautéed well, turn off the heat and allow the masala to cool.Once the above ingredients are cooled, add it into a grinder along with a little water to make a smooth paste.
Keep this aside.To make the curryHeat a kadai with coconut oil, add mustard seeds and allow it to crackle for few seconds.
Add in curry leaves and allow it to crackle for few seconds.Add in sliced onions and sauté till they turn translucent, add in chopped green chillies and sauté for another 2 minutes.Add the ground coconut onion paste and mix.
Stir in 1 cup of water and bring the mixture to a brisk boil.At this stage, drop in the washed and cleaned prawns, cooked drumstick, sprinkle red chilli powder and salt to taste.
Simmer the Chemmeen Muringakka Curry for at least 10 minutes until the prawns are well done.Check the salt and spices and adjust to taste accordingly.
Turn off the heat and transfer the Chemmeen Muringakka Curry to a serving bowl and serve hot.Serve the Chemmeen Muringakka Curry/ Prawn & Drumstick Curry along with steamed or ghee rice, or with some flaky Kerala parotta and Meen Varuthathu to make your Sunday lunch special., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Kerala_Style_Prawn__Drumstick_Curry_Recipe__1600.jpg, 15
Ingredients: yellow bell pepper (capsicum),rice vermicelli noodles (thin),english cucumber,cloves garlic,carrot,baby corn,thai red chilli (birds eye chilli),salt,red bell pepper (capsicum),lemon,peanuts (moongphali),tofu,alfalfa sprouts,vegetable stock,mint leaves (pudina),pepper,sesame seeds (til seeds),ginger,coriander (dhania) leaves,thai red curry paste,basil leaves,rice vinegar,dark soy sauce,chilli oil

Spicy Vegetarian Thai Noodle Bowl Recipe, 1/4 cup Roasted Peanuts (Moongphali),1/4 cup Alfalfa Sprouts,Thai Red chilli (Birds Eye Chilli) - deseeded for garnish,Salt and Pepper,1/2 Red Bell pepper (Capsicum) - thinly sliced,1 sprig Basil leaves,100 grams Tofu - diced,1 tablespoon Thai Red Curry Paste,2 Carrots (Gajjar) - julienned,3 cups Vegetable stock,10 Baby corn - sliced,2 inch Ginger - grated,500 grams Rice Vermicelli Noodles (Thin),1/2 Yellow Bell Pepper (Capsicum) - thinly sliced,2 teaspoons Chilli oil,4 cloves Garlic - minced,Coriander (Dhania) Leaves - few sprigs,1 tablespoon Rice Vinegar,1 sprig Mint Leaves (Pudina),1 English Cucumber - cut into wedges,Lemon wedges - for serving,1/2 cup Sesame seeds (Til seeds),2 teaspoons Dark soy sauce, 50, Thai, To begin making the Spicy Vegetarian Thai Noodle Bowl Recipe, cook the rice noodles.Heat a saucepan with water and bring it to a rolling boil.
Add the noodles and let it cook for about 3-4 minutes.
Turn off the flame, drain the water and transfer the noodles into a strainer.
Rinse the noodles in cold water to prevent it from getting overcooked from the heat.
Drizzle some oil over the noodles, so they don't stick to each other and keep aside.Rub some chili oil on the tofu cubes.
Sprinkle with sesame seeds, salt, pepper.Heat a grilling pan over medium heat.
Place the tofu on the grill pan and grill for 2-3 mins per side.
Heat a teaspoon of oil in wok over medium high heat.
Add the vegetables - carrots, bell peppers and baby corn and stir fry them until just about done.
Add the cooked noodles and stir fry for a few more seconds and turn off the heat.
Heat oil in medium saucepan over medium heat.
Add ginger and garlic and stir fry for a few seconds.
Add the thai red curry paste and cook for 3-4 mins till the raw smell goes away.
Add the vegetable stock ,vinegar and soy sauce; bring to a boil.
Simmer this mixture for 20 minutes minutes.
Add salt & pepper as needed.Note: Soya sauce has a lot of salt, so add the salt cautiously.
Place carrots, bell pepper, and cucumber in a bowl, divide noodles evenly among 4 serving bowls; pour 3/4 cup warm thai curry sauce into each bowl.
Sprinkle evenly with herbs, alfalfa sprouts and peanuts; drizzle chili oil over top.Serve the Spicy Vegetarian Thai Noodle Bowl as a wholesome weeknight meal or even for parties when you have friends and family over.
Finish the meal with a dessert of Tender Coconut Ice Cream Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Swayampurna_Mishra/Spicy_Vegetarian_Thai_Noodle_Bowl_Recipe-1_1600.jpg, 24
Ingredients: salt,olive oil,basil leaves take out the stem,walnuts bake,cloves garlic,parmesan cheese,grind black pepper grind

 Fresh Basil Pesto Recipe,  1 / 2 cup parmesan cheese - grated, 6 cloves garlic - finely chopped, 1/4 cup walnuts - bake, salt - as per taste, 2 tbsp olive oil,250 grams Basil leaves - take out the stem, grind 1 tbsp whole black pepper - grind, 30, Thai, To make the Basil Pesto Recipe, first prepare all the ingredients.
Now add walnuts, garlic, basil, salt, pepper to a blender and grind them.
When the blender is running, add olive oil to the bitch and grind again to make a paste.
Now add parmesan to it and make a paste again for 1 minute.
Your pesto is ready., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/1-Archana/Fresh_Basil_Pesto_Recipe-1_1600.jpg, 7