anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,arhar dal (split toor dal),tamarind water,mustard seeds,asafoetida (hing),dry red chilli,pearl onion (sambar onion),curry leaves,methi seeds (fenugreek seeds),turmeric powder,sambar powder

Tamil Nadu Style Vengaya Sambar Recipe - Pearl Onion Sambar, 1 sprig Curry leaves - roughly torn,1/2 teaspoon Mustard seeds,2 Dry Red Chilli,1 Tomatoes - chopped,2 tablespoons Sambar Powder,Salt - to taste,1 cup Pearl onions (Sambar Onions),1 cup Tamarind Water,1 cup Arhar dal (Split Toor Dal),Asafoetida (hing) - a pinch,1 teaspoon Methi Seeds (Fenugreek Seeds),1 teaspoon Turmeric powder (Haldi), 40, Tamil Nadu, To begin making the Tamil Nadu Style Vengaya Sambar / Onion Sambar Recipe, pressure cook the dal with turmeric powder, salt and 2 cups water for about 5 whistles until the dal is done.
Once done, mash the toor dal and keep aside.Into a pressure cooker, add a teaspoon of oil and add the pearl onions to it.
Roast the pearl onions for about 4 to 5 minutes until you get a roasted aroma.
Once the onions are roasted, add the tomatoes and the homemade sambar powder, salt , turmeric powder the the tamarind water.Cover the pressure cooker and allow the Vengaya Sambar Masala to pressure cook for 2 whistles and turn off the heat.
Allow the pressure to release naturally.Open the cooker, add the mashed toor dal and combine the Onion Sambar well.
Check the salt and adjust accordingly.To season, heat a small tadka pan with oil add mustard seeds, fenugreek seeds, dry red chilli and pinch of hing and let it crackle.
Add the curry leaves and turn off the heat.Pour the tempering over the onion sambar and give the sambar a brisk boil.
Once done, stir in the chopped coriander leaves and transfer the Onion Sambar to a serving bowl.Serve the Tamil Nadu Style Vengaya Sambar Recipe along withHomemade Soft Idli, Ghee Roast Dosa and Coconut Chutney for a weekend breakfast.You can also the Onion Sambar along with with Steamed Rice and Beetroot Thoran for a weekday lunch., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/jan-5/Onion_Sambar_Tamil_Nadu_Style_Recipe-0770.jpg, 12
Ingredients: salt,paprika powder,sugar,vanilla,dark chocolate,eggs,dark chocolate ( oz),butter

Flourless Chilli Chocolate Cake Recipe, 1/2 cup Butter,340 grams Dark chocolate - (12 oz) finely chopped,8 Whole Eggs,1 teaspoon Vanilla Extract,1/4 teaspoon Salt,1 tablespoons Paprika powder,240 grams Dark chocolate - chopped,200 ml Fresh cream,1/2 cup Sugar, 40, Continental, To begin making the Flourless Chilli Chocolate Cake Recipe, keep all the ingredients ready for preparing the cake.Preheat the oven to 180 degree Celsius for at least 10 minutes, grease the spring form pan with butter and dust it with flour and keep it ready.Melt the chocolate and butter over a “Baine Marie” or a double boiler and mix well.
Once it is completely melted, set aside to cool down completely.Separate the egg yolks from the egg whites and keep it in two separate bowls.Keep a stand mixer on with the whisk, add only whites and whisk over medium speed.
Gradually add sugar and whisk it till it comes a stiff peak.Meanwhile, once the chocolate is cooled down, mix it with the yolk, add vanilla essence, salt and paprika powder and gradually mix using a spatula.Once the egg whites have reached to the stiff peak stage.
Take them out from the stand mixer and slowly mix it into the chocolate mixture.Do not over mix as your will disturb the aeration of the egg whites.
Pour the batter over the greased spring form pan and bake it in the oven at 170 degree Celsius for 35 minutes.Check if the cake is done by giving it a slight shake, if the cake remains stiff then it is done.
Cool it down outside and refrigerate for about 20 minutes.For the GanachePlace the cream in a sauce pan over medium heat and bring to boil.Remove from heat and add the chopped dark chocolate into the cream.Bring the saucepan, back to the heat and keep stirring the chocolate and the cream on low flame until the chocolate melts and until the mixture is glossy and smooth.Once you have a smooth chocolate and cream mixture, set the ganache aside to cool completely.Pour it over the Flourless Chilli Chocolate Cake and place it again in the refrigerator for the ganache to set for at least 6 hours.Serve the Flourless Chilli Chocolate Cake Recipe as a dessert after a nice meal of Mexican Salsa Chicken With Italian Cream Cheese and Red Wine Sangria Cocktail to enjoy your weekend., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Flourless_Chilli_Chocolate_Cake_Recipe_.jpg, 8
Ingredients: bottle gourd (lauki) the skin,ginger,green chilli,mustard seeds,asafoetida (hing),milk,red chilli powder,cloves garlic,curry leaves,cumin seeds (jeera),badi (wadi),coriander powder,turmeric powder,garam masala powder,sunflower oil

Lauki Badi Ki Sabzi Recipe, Sunflower Oil - as required,1/2 teaspoon Mustard seeds,1 Green Chilli - finely chopped,1/2 teaspoon Turmeric powder (Haldi),1/2 Bottle gourd (lauki) - peel the skin and chopped,3 cloves Garlic - grated,1/2 teaspoon Coriander Powder (Dhania),2 tablespoons Milk - or more if required,1 inch Ginger - grated,1 teaspoon Red Chilli powder,1/2 cup Badi (wadi),Asafoetida (hing) - a pinch,1 sprig Curry leaves,1/4 teaspoon Garam masala powder,1/2 teaspoon Cumin seeds (Jeera), 30, Rajasthani, To begin making the Lauki Badi Ki Sabzi recipe, firstly roast the badi in a pan until it turns brown.
Take it out and keep it aside to cool down.Now heat oil or ghee in a wok/kadhai and add cumin seeds, mustard seeds and asafoetida.Once the mustard seeds splutter, add in the green chillies, asafoetida and ginger garlic paste.Add in the chopped lauki and cook till it becomes soft and tender.
Once it is done add in the roasted badi and give it a stir.Add in the masalas including red chilli powder, turmeric powder, coriander powder, garam masala and the required salt.Add in the required milk.
Don't add too much milk because the bad becomes soft very fast.
Cook till the badi becomes soft.
Stir in the coriander leaves and transfer the Lauki Badi ki Sabzi to as serving bowl and serve hot.Serve Lauki Badi Ki Sabzi along with Panchmel Dal and Pudina Tawa Paratha for a weekday lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Lauki_Badi_Ki_Sabzi.jpg, 15
Ingredients: salt,wheat flour,asafoetida (hing),red chilli powder,cumin seeds (jeera),mooli mullangi (radish),turmeric powder,sunflower oil

Radish Paratha (Radish Paratha) Recipe, Salt - to taste,1/4 teaspoon Cumin seeds (Jeera),1/2 teaspoon Sunflower Oil - more to smear,1 cup Whole Wheat Flour,1/4 teaspoon Turmeric powder (Haldi),2 Mooli/ Mullangi (Radish) - peeled and grated,1/2 teaspoon Red Chilli powder,1 pinch Asafoetida (hing), 35, Indian, To Muli Paratha, We have to be ready with all the ingredients necessary for the paratha.In a deep bowl, add  grated radish, chilli powder,  turmeric powder, cumin seeds, a pinch of asafoetida, oil and salt to taste.Kneed the dough and make it soft by adding little water.Divide the dough in equal portions and roll out each ball into a thick medium size roti.Cook the paratha on a hot tawa and wait until you find brown spots on both sides.This Muli Paratha should be served hot for breakfast with lemon pickle and a bowl of masala curd.
 , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/kanchan_advani/muli_paratha.jpg, 8
Ingredients: basmati rice,yellow moong dal (split),green chillies,ginger,salt,coconut,bay leaf (tej patta),cardamom (elaichi) podsseeds,ghee,green peas (matar),cloves garlic,sugar,onion,cinnamon stick (dalchini),cumin seeds (jeera),mint leaves (pudina),potato (aloo),turmeric powder,cloves (laung),sunflower oil

Gujarati Batata Pulao Recipe - Sweet And Spicy Pulao With Lentils And Potatoes, 2 Potatoes (Aloo) - peeled and diced,1 cup Basmati rice,1 teaspoon Sugar,1/2 teaspoon Turmeric powder (Haldi),3 Green Chillies,1 inch Ginger - chopped,1 inch Cinnamon Stick (Dalchini),Salt - to taste,1 teaspoon Cumin seeds (Jeera),1/4 cup Fresh coconut - finely diced,3 tablespoons Ghee,3 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Sunflower Oil,1/2 cup Yellow Moong Dal (Split),1/2 cup Green peas (Matar) - steamed,2 Cloves (Laung),1 Bay leaf (tej patta),3 cloves Garlic,2 tablespoon Mint Leaves (Pudina) - chopped,1 Onion - thinly sliced, 50, Gujarati Recipes﻿, To begin making the Gujarati Batata Pulao Recipe, wash and soak rice and lentil in 3 cups of water for half an hour.Using the pestle and mortar, pound together the cinnamon, cloves and cardamom to a fine powder.Heat oil in a small pan; add the sliced onions and sauté until tender and caramelized and keep aside.Make a paste of the ginger, garlic and green chillies in a mixer grinder and keep aside.Heat ghee in a large soup pot or handi on medium heat; add the cumin seeds, ginger garlic paste, and sauté until the raw smell from the ginger garlic paste turns to a roasted aroma and changes color.Stir in the pounded spice powder, bay leaf, potatoes, turmeric powder, sugar, coconut, salt and sauté for a few seconds.
Finally stir in the soaked rice and lentils along with the water.Allow the mixture to come to a boil and then turn the heat to low.Cover the pan and simmer for approximately 30 minutes until the rice has absorbed all the water and cooked to the desired texture.Once cooked, turn off the heat and allow the Batata Pulao Recipe to rest for 15 minutes.
Stir in the caramelized onions, peas, chopped mint and serve warm.
Serve the Gujarati Batata Pulao as it is or along with a Palak Raita for a quick and easy weeknight dinner.
You can also serve it with Gujarati Kadhi and a roasted papad., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Rice/Batata_Pulao_Recipe_Sweet_And_Spicy_Pulao_Made_With_Lentils_And_Potatoes-1.jpg, 20
Ingredients: salt,coconut,cloves garlic,dry red chillies,tamarind,spinach leaves (palak)

Konkani Style Vali Bendi Recipe-Malabar Spinach Curry, 4 cloves Garlic,3 Dry Red Chillies,Salt - to taste,18 grams Tamarind,1/2 cup Fresh coconut,1 cup Spinach Leaves (Palak), 30, Konkan, To begin making the Konkani Style Vali Bendi Recipe, we will heat a skillet to dry roast the dry red chillies.Once done grind it along with coconut and tamarind to a smooth paste by adding some water.Heat a pressure cooker with oil, add pound garlic and allow it to sizzle.
Add chopped spinach leaves and saute for few seconds till it wilts.Add ground paste and about 1/2 cup water and salt.
Pressure cook for around 2 whistle.
Serve the Konkani Style Vali Bendi Recipe along with steamed rice with a dollop of ghee on top and Konkani Style Mooga Ghushi Recipe by the side to enjoy your everyday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Konkani_Style_Vali_Bendi_Recipe_Malabar_Spinach_Curry.jpg, 6
Ingredients: cashew nuts,salt,sugar evaporated,coconut,milk,water,badam (almond),cardamom powder (elaichi),rice flour

Cucumber Gantha Recipe (Kheer Puli), 3/4 cup Sugar - evaporated,Salt - as required,1/2 cup Fresh coconut - shredded,Water - as required,6 cups Milk,1 cup Milk,1/4 cup Cashew nuts - crushed,2 cups Rice flour,1/8 cup Badam (Almond) - crushed,1 tablespoon Cardamom Powder (Elaichi), 50, Oriya Recipes, To begin making the Khira Gaintha recipe, boil water in a pan.
Add a teaspoon of oil and a teaspoon of salt to this.Now gradually and continuously add the rice flour to the water and keep stirring.Make sure there aren’t any lumps.
Lower the flame, cover the pan with a lid and cook it for five minutes.Take this mixture and turn it on to a wide plate.
Let it cool.Once it has cooled just enough knead it with your fingers so that it forms a ball.Make small balls and steam them.
In an another deep pan boil the milk and evaporated milk.Simmer in low flame until milk thickens.
Add the rest of the sugar, cardamom powder and heat the milk some more.Now one by one drop the rice balls into the boiling milk and continue stirring.You can make a paste with 1 tablespoon of rice powder and add it to the milk to thicken it.Add the coconut in the end along with slivered cashew and almonds.
Serve it cool.Serve Khira Gaintha on its own as a delicious dessert after your satisfying meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Aish/Khira_GainthaKheer_Puli.jpg, 9
Ingredients: tomato,salt,arhar dal (split toor dal),dill leaves,ginger,green chilli,mustard seeds,ghee,bay leaf (tej patta),red chilli powder,cloves garlic,onion,cumin seeds (jeera),lemon,turmeric powder

Dill Leaves Toor Dal Recipe - Shepu/ Suva Dal recipe, 1 Green Chilli - finely chopped,1/2 teaspoon Turmeric powder (Haldi),4 cloves Garlic,1 Lemon - juice extracted,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1 teaspoon Mustard seeds,1 inch Ginger,1 Onion - finely chopped,1 tablespoon Ghee,1 Bay leaf (tej patta),1 cup Dill leaves - chopped,2 Tomatoes - finely chopped,1-1/2 cups Arhar dal (Split Toor Dal), 35, North Indian Recipes, To begin making the Dill Leaves Toor Dal Recipe, wash the dill leaves and finely chop it and keep it ready.
Prep all the ingredients as well.In a pressure cooker, add a teaspoon of ghee and place it on medium heat.
Add the mustard seeds and cumin seeds.Allow it to crackle.
Once it crackles, add the chopped onion, ginger and garlic.
Saute until the onions soften.Once the onions soften, add the tomatoes, green chillies, turmeric powder, red chilli powder, salt, dill leaves, toor dal and 3 cups of water and pressure cook for at least 4 to 5 whistles and turn off the heat.Allow the pressure to release naturally.Once the pressure released, open the lid and mash the dal coarsely using a muddler and check for seasonings.Adjust at this stage and bring it to a boil for few minutes and serve the Dill leaves dal over a serving bowl.
Add in the squeeze of lemon and any additional ghee over the top.
Turn off the heat.Transfer the Dill Leaves Toor Dal to a serving bowl and serve hot.Serve the Dill Leaves Toor Dal Recipe along with Phulka Recipe and Ringna Batata Nu Shaak Recipe to make a wholesome weekend or weeknight lunch or dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/North_Indian_Style_Dill_Leaves__Toor_Dal_Recipe__1600.jpg, 15
Ingredients: tomato,salt,arhar dal (split toor dal),tamarind water,coconut,mustard seeds,ghee,jaggery,black peppercorns,curry leaves,byadagi dried chillies,coriander (dhania) seeds,dry red chillies,cumin seeds (jeera),methi seeds (fenugreek seeds),turmeric powder

Karnataka Style Bell Saaru Recipe, Ghee - for cooking,1/2 teaspoon Turmeric powder (Haldi),2 teaspoons Fresh coconut,1/2 teaspoon Whole Black Peppercorns,Salt - to taste,2 sprig Curry leaves,1 Byadagi Dried Chillies,1 teaspoon Cumin seeds (Jeera),1 cup Tamarind Water,1 teaspoon Mustard seeds,1 cup Arhar dal (Split Toor Dal),2 Dry Red Chillies,2 Tomatoes - chopped,1 teaspoon Jaggery,1 teaspoon Coriander (Dhania) Seeds,1/2 teaspoon Methi Seeds (Fenugreek Seeds),4 sprig Curry leaves, 40, Karnataka, To begin making the Karnataka Style Bele Saru, we will boil the toor dal with 2 cups water, turmeric powder, salt for about 4 whistle.
Release the pressure naturally and open the lid.Keep the cooker back on the stove over a medium heat.
Add tamarind water, coconut, jaggery allow it to cook over the simmer.Meanwhile dry roast the spices over a flat pan.
Roast them until you get a nice aroma for about 10 minutes.
Once done blitz it to a smooth mixture.Add this powder into the soup that is being boiled, add salt and adjust according to your palate.To temper, heat a small amount of oil, add mustard seeds and allow it to crackle and then add curry leaves, hing and leave it for 10 seconds and pour it over the boiling rasam and serve hot.Serve the Bele Saaru with steamed rice with some Baale Dindu Kadale Kaalina Palya , Masala Khichia Recipe for your everyday snack.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Karnataka_Style_Bele_Saru_Recipe_.jpg, 16
Ingredients: tomato,salt,spinach,milk,red chilli flakes,basil leaves,rocket leaves ( spinach you don'have),onion,dry white wine,masoor dal,butter

One Pot Creamy Spinach Lentils Recipe, 1/2 cup Masoor Dal (Whole),1/2 cup Rocket leaves - chopped(optional use more spinach if you don't have),1 cup Spinach - chopped,2 teaspoon Butter,1/2 cup Dry white wine,1/4 cup Milk,Salt - to taste,1 Onion - chopped,2-3 Basil leaves,1 teaspoon Red Chilli flakes,1/4 cup Fresh cream,1 Tomato - chopped, 100, Continental, To begin with the One Pot Creamy Spinach Lentils first, in a heavy bottom pan heat butter and add chopped onions to it, Sauté till the onions are translucent and add the washed lentils to the same.Sauté for 2-3 minutes and add water to just cover the lentils, cover and cook for 45mins - 1 hour till the lentils are full cooked (you can alternatively use a pressure cooker to fasten this process)Add wine, spinach, rocket and tomato at this stage and let it simmer for 5-6 minutes.Add chilli, basil leaves, cream and milk.
Bring to a boil and turn of the gas.
Let the lentils stand for 15-20 minutes to absorb flavours before serving.Serve the One Pot Creamy Spinach Lentils for a sunday brunch  with some garlic bread on the side and Piña Colada Recipe (Pineapple with Coconut Milk Mocktail) for a refreshing drink., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/One_Pot_Creamy_Spinach_Lentils.jpg, 11
Ingredients: tomato,salt,spinach,asafoetida,red chilli powder,sugar,kasoori methi,lemon,oil,sweet corn simmer,cashews,green chillies,cumin seeds,garam masala powder

Jain Style Corn Palak - Jain Style Corn Palak (Recipe In Hindi),  8 cashews, oil - as per use, 1/2 tablespoon kasoori methi, 1/2 teaspoon red chilli powder, 2 green chillies, asafoetida, 2 tomatoes,1 cup spinach, 1 tablespoon lemon juice, 1 tablespoon garam masala powder, 1/2 teaspoon cumin seeds, 1/2 small Tablespoon red chili powder, 1/2 cup sweet corn - simmer, salt - to taste, 1 tablespoon sugar, 45, North Indian Recipes, To make Jain Style Corn Spinach, first blanch the spinach and then put it in cold water.
Take out the water and puree it in a mixer grinder.
Cook the given ingredients for grinding in 1 teaspoon of oil.
Cook until tomatoes are soft.
After cooling, add some water and grind it.
Now heat oil in a pan.
Add cumin seeds and after 15 seconds add spinach puree, turmeric powder, red chili powder and salt.
Let it cook for 3 to 4 minutes.
After 4 minutes, add tomato puree, dried spices and corn.
Mix well and let it cook for 8 to 10 minutes.
Add a little water, kasuri methi, salt and lemon juice.
Mix well and serve after 2 minutes.
Serve Jain Style Corn Spinach along with Boondi Raita and Phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/27-june/Jain_Style_no_onion_and_no_garlic_Palak_and_corn_curry-7222.jpg, 14
Ingredients: ginger,cardamom (elaichi) podsseeds,fennel seeds (saunf),green peas (matar),cloves garlic,black peppercorns,coriander (dhania) seeds,onion,methi seeds (fenugreek seeds),poppy seeds,cinnamon stick (dalchini),dry red chillies,button mushrooms

Chettinad Mushroom And Green Peas Stir Fry Recipe, 1 Onion - sliced,1 teaspoon Poppy seeds,1 inch Cinnamon Stick (Dalchini),1 cup Button mushrooms - sliced,1/2 Green peas (Matar),1 Cardamom (Elaichi) Pods/Seeds,1 inch Ginger,1 teaspoon Fennel seeds (Saunf),2 Dry Red Chillies,1 teaspoon Coriander (Dhania) Seeds,1 teaspoon Methi Seeds (Fenugreek Seeds),4 cloves Garlic - chopped,1 teaspoon Whole Black Peppercorns, 20, Chettinad, To begin making the Chettinad Mushroom and Green Peas Stir Fry Recipe, by roasting the spices for the chettinad masala and grinding into a smooth powder.Next to stir fry the mushrooms, take a pan with oil add the chopped ginger and garlic, allow them to fry for few minutes.Then add in the onions, saute till it becomes translucent and slight brown.
Next add in your chopped mushroom and saute till it releases all the water and cooks well.At this point, you can add in your ground masala and green peas and mix it well.
Stir fry till the raw smell of the masala goes away.
Serve it on to a plate.
Serve the Chettinad Mushroom and Green Peas Stir Fry Recipe along with some Egg Masoor Dal Recipe (Lentil Curry With Eggs) and Kerala Style Whole Wheat Parotta Recipe to make a complete meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Chettinad_Mushroom_and_Green_Peas_Stir_Fry_Recipe_.jpg, 13
Ingredients: salt,ginger,chinese spice powder,spring onion (bulb greens),hoisin sauce,sweet corn,button mushrooms,flour (maida),cloves (laung),butter

Zhejiang  Style Crispy Five Spice Powder Spring Roll Recipe, 1 tablespoon Chinese 5 Spice Powder,2 sprig Spring Onion (Bulb & Greens),2 teaspoons Homemade Hoisin Sauce,1 inch Ginger - chopped,4 Cloves (Laung) - chopped,Salt - to taste,1 cup Button mushrooms - chopped,100 grams Butter,1/2 cup All Purpose Flour (Maida),1/2 cup Sweet corn, 60, Chinese, We begin making the Zhejiang  Style Crispy Five Spice Powder Spring Roll Recipe by kneading the dough for the spring roll wrapper, knead it to a soft but not a sticky dough.
Keep it for some time.Heat a nonstick pan, add oil and sauté the ginger and garlic.
Add the chopped mushroom and sweet corn.
Sauté till it is cooked.Finally add a tablespoon of the 5 spice powder, hoisin sauce and season it well with salt and pepper.
Keep it aside.
Pre-heat the oven to 180 degree Celsius to 15 minutes.In order to make the spring roll wrapper, divide the dough into small balls and roll it onto a board.
Roll the dough very thin making sure it does not break or create a hole.Place a teaspoon of the filling on one of the sides, making sure that it does not overspill outside.Fold on either left or right sides over the mixture so that they come close to each other but do not touch or overlap.
This will help in preventing from the filling not to spill out.Start folding the bottom wrapper over the filling and keep rolling it till it completes the other end, seal the open end by dabbing some water and pressing lightly.Place these rolls on a tray greased with oil, by using a pastry brush apply some oil on the spring rolls as well.Serve the Zhejiang  Style Crispy Five Spice Powder Spring Roll Recipe for a Party appetizer and relish it with a dipping sauce.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/_Zhejiang__Style_Crispy_Five_Spice_Powder_Spring_Roll_Recipe.jpg, 10
Ingredients: salt,spring onion greens,red chilli powder,cloves garlic,nando'peri peri chicken sauce,virgin olive oil,coriander (dhania) leaves,onion,turmeric powder,prawns

Sauteed Spicy Prawns Recipe, 1 teaspoon Turmeric powder (Haldi),3 sprig Coriander (Dhania) Leaves - chopped,1 tablespoon Nando's Peri Peri Chicken Sauce,Salt - to taste,4 Tablespoons Extra Virgin Olive Oil,1 Onion - finely chopped,5 cloves Garlic - grated,4 Spring Onion Greens - finely chopped,400 grams Prawns,2 teaspoon Red Chilli powder, 35, Indian, To begin making the Sauteed Spicy Prawns recipe, Deshell, devein the shrimps.
Wash them well.Apply a teaspoon each of red chili powder, turmeric powder and salt.
Mix well and marinate for about 10 minutes.Chop coriander leaves and keep aside.
In a medium saucepan, heat oil.
Fry onions on medium heat, till translucent.Add grated garlic and fry on low heat for few seconds.
Add few scallions.Saute for a minute and add marinated shrimps.
Mix well, cover and cook for about 10 minutes on medium heat.
Remove cover.Add chopped coriander leaves, mix well, cover and cook for a minute.
Remove the cover and add Peri peri sauce or hot sauce and mix.Remember, peri peri sauce already has salt, so I did not add extra salt in this recipe.
Let it simmer on low heat for 5 more minutes.Switch off the flame.
Remove on a serving plate and garnish with scallion greens.Serve Sauteed Spicy Prawns along with Shorshe Maach and Steamed Rice for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/_Sauteed_Spicy_Prawns.jpg, 10