anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,yellow moong dal (split),green chilli,mustard seeds,coconut,dry red chilli,pearl onion (sambar onion),curry leaves,coconut oil,cumin seeds (jeera),green moong dal,turmeric powder

Kerala Cherupayar Curry Recipe (Green Moong and Yellow Moong Dal Recipe), 2 Green Chilli,1 cup Green Moong Dal (Whole),10 Pearl onions (Sambar Onions),2 Dry Red Chilli,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,Coconut Oil - for cooking,1/2 cup Fresh coconut,1/2 cup Yellow Moong Dal (Split),1 teaspoon Turmeric powder (Haldi),1 sprig Curry leaves, 90, Kerala Recipes, To begin making the Kerala Cherupayar Curry Recipe, soak the green mung bean in water for at least 2 hours.Pressure cook the green mung bean with water for about 4 whistle till it is just cooked.
Once the pressure has released naturally, take them out and pressure cook the yellow moong dal now by adding some water, turmeric powder and pressure cook for 4 whistle.Wait for the pressure to release naturally and mash the dal to a smooth paste.Heat a kadai with oil, add mustard seeds and allow it splutter for few seconds and add curry leaves and be careful as it will splutter quickly.Add the whole shallots and saute until they soften.
Add mashed yellow moong dal along with cooked green moong dal and mix well.
Cook in simmer.Meanwhile grind the coconut, green chilli, cumin seeds in a mixer and grind it into a smooth paste by adding little water.
Add this ground paste into the boiling dal, adjust your salt levels and boil for another 10 minutes and serve hot.
Serve the Kerala Cherupayar Curry Recipe along with puttu or steamed rice.
It can also be paired with phulka for a lunch box.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Kerala_Cherupayar_Curry_Recipe_Green_Moong_and_Yellow_Moong_Dal_Recipe.jpg, 12
Ingredients: coriander (dhania),salt,ghee ghee the thalipeeth (~ ),green chilliesor,curd,cucumbers,sooji (semolina rava)

Rava Kakdi Thalipeeth Recipe (Maharashtrian Style Semolina-Cucumber Flatbread), Coriander (Dhania) Leaves - a small bunch,Ghee - Ghee as required for cooking the thalipeeth (~ 2-3 tablespoons),Salt - to taste,3 Green Chillies - finely chopped or crushed (adjust to taste),2 Cucumbers - peeled and coarsely grated,1 cup Sooji (Semolina/ Rava),3 tablespoons Curd (Dahi / Yogurt), 30, Maharashtrian Recipes, To begin making Rava Kakdi Thalipeeth Recipe (Maharashtrian Style Semolina-Cucumber Flatbread) first stir together semolina, cucumber, chillies, coriander leaves, curd and salt in a mixing bowl.Add water as required (about 2-3 tablespoon) to make a dough that just holds all the ingredients together.
The cucumber will also release some water as it mixes, so add water cautiously so that the dough doesn't lose stiffness.Cover the bowl and keep the dough in it aside for 15-20 minutes to rest.Add more water if required to make a pliable dough.Divide the dough in 4-5 portions.Grease a flat skillet with some ghee.Place 1 portion of the dough on the greased pan and pat to make a thin circle (about 6 inches)With your finger make one hole in the centre of the patted dough and 4 more round it.Drizzle few drops of ghee in these holes.Place the pan on low heat.
Cover and cook till the underside turns brown.Flip the Thalipeeth and cook for a minute or till done, on low heat.Repeat this procedure with the rest of the dough portions, patting the thalipeeth directly on the skillet.Serve Rava Kakdi Thalipeeth Recipe (Maharashtrian Style Semolina-Cucumber Flatbread) with your favourite Red Chilli Thecha (Maharashtrian style Red chilli chutney Recipe) or Green Coriander and Coconut Chutney Recipe and dahi (yogurt) for a comforting breakfast or a mini meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/madhulia/Rava_Kakdi_Thalipeeth_Maharashtrian_style_SemolinaCucumber_flatbread.jpg, 7
Ingredients: tomato,salt,cumin powder (jeera),eggs,coriander (dhania) leaves,red chilli powder,mace powder,ginger garlic paste,onion,chicken,cumin seeds (jeera),potato (aloo),green chillies,garam masala powder,sunflower oil

Kachi Tikya Recipe  - Chicken In Tomato Gravy With Potatoes, 4 Tomatoes - finely chopped,1 kg Chicken - minced,2 tablespoon Red Chilli powder - adjustable,4 Potatoes (Aloo),1 teaspoon Garam masala powder,1 tablespoon Cumin seeds (Jeera),1 Whole Egg,2 Onion - finely chopped,10 Green Chillies,1/2 cup Sunflower Oil,Salt - as per taste,1/4 teaspoon Mace powder,1 tablespoon Ginger Garlic Paste,3 tablespoon Coriander (Dhania) Leaves,2 tablespoon Cumin powder (Jeera), 46, North Indian Recipes, To begin making the Kachi Tikya recipe, marinate the chicken kheema with ginger garlic paste, onions, red chilli powder, salt, cumin powder, green chillies and coriander leaves.
Mix it well and set it aside for 1-2 hours.
After 2 hours, take small portion of it and make small tikiyas out of the marinated chicken.
Now heat some oil in a shallow frying pan and fry the tikkis from both the sides.
Once it is cooked, keep it aside.
Heat the required oil in a heavy bottomed pan.
Add cumin seeds and when it crackles add slit green chillies and potatoes to it.
Let it cook for 2 minutes, then add the tomatoes, cumin powder, black pepper powder, garam masala powder and a little water.After a minute, add the tikyas and cook till all the water evaporates and oil leaves from side.
Mix well and let it cook on simmer for another 10 minutes.
Serve hot.Serve Kachi Tikya as a side dish along with Hariyali Mutton Curry and Whole Wheat Lachha Paratha for a weekend meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sadafabbasi79-yahoo.com/kachi-tikya-recipe.JPG, 15
Ingredients: salt,bananas,rice,coconut,ghee,jaggery,cardamom powder (elaichi),enos fruit salt

Nei Appam / Unniyappam Recipe - Coconut Banana Fritters, 3/4 cup Jaggery - powdered,2 teaspoons Cardamom Powder (Elaichi),Ghee - for cooking,1/4 teaspoon Enos fruit salt - optional,1/2 cup Fresh coconut - grated,Salt - a pinch,1 cup Rice,1 cup Ripe Bananas - mashed, 220, Kerala Recipes, To begin making the Nei Appam / Unniyappam recipe, wash and soak the rice in water for 2 hours.
Strain the water completely.
Using a blender, grind the rice with very little water to a thick batter.
Melt the jaggery with about 1/4 cup of water.
Stir in the jaggery syrup, mashed bananas, coconut, salt, eno and cardamom powder to the rice batter.
 Make sure all the ingredients are well combined into the batter.The Nei Appam / Unniyappam batter should be of thick pouring consistency.Now, heat a paniyaram pan (a pan with cup shaped depressions).
Add a teaspoon of oil or ghee to each depression.
Now drop in a large spoonful of Nei Appam / Unniyappam batter into each depression.Allow it to cook for a few minutes until you notice that the top is getting steamed.
You can optionally cover the pan to cook the top of the Nei Appam / Unniyappam faster.Turn over after a few minutes to cook on the other side.
Cook the Nei Appam / Unniyappam on medium heat, as you want the batter to get cooked evenly from the inside as well.Once the Nei Appam / Unniyappam is browned well and crisp on both sides, remove from the pan and serve hot.
Serve the Kerala Style Nei Appam / Unniyappam Recipe as a Tea time snack or even as a school snack box for kids.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Nei_Appam_Unniyappam_Recipe_Coconut_Banana_Fritters-9.jpg, 8
Ingredients: salt,ghee,coconut,coriander (dhania) leaves,cumin seeds (jeera),peanuts (moongphali),lemon,potato (aloo),green chillies

Maharashtrian Batatyacha Kees Recipe (Pan Fried Spiced Potatoes with Peanuts), 2 sprig Coriander (Dhania) Leaves - finely chopped,1/4 cup Roasted Peanuts (Moongphali) - coarsely pounded,Salt - to taste,1 teaspoon Cumin seeds (Jeera),4 Potatoes (Aloo) - washed and peeled,6 Green Chillies - finely chopped,1 tablespoon Ghee,1 Lemon juice,Fresh coconut - grated, 35, Maharashtrian Recipes, To begin making the Maharashtrian Batatyacha Kees Recipe,  shred the potatoes using the coarse side of the grater with a wide tooth.Heat ghee in a heavy bottomed pan or a wok over medium heat.
 Add the cumin seeds and green chilies and allow it to sizzle.
 Add the shredded potatoes, sprinkle some salt and stir.Cover the pan and cook the potatoes over medium heat, stirring occasionally so that the potatoes do not stick at the bottom of the pan.
Once the potatoes are cooked through, add the crushed peanuts and stir well for a few minutes and turn off the heat.
Stir in the lemon juice and chopped coriander leaves or grated coconut and transfer to a serving platter and serve.Serve the Batatyacha Kees Recipe as a tea time snack or during fasts or even as a side dish for lunch or dinner along with Gujarati Kadhi, Phulka and Rice.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Batatyacha_Kees.jpg, 9
Ingredients: tomato,cashew nuts,salt,sunflower oil,coconut,brinjal (baingan eggsplant),fennel seeds (saunf),potato (aloo),tamarind gooseberry,red chilli powder,mustard seeds,water,curry leaves,dry red chillies,onion,cinnamon stick (dalchini),turmeric powder,khuskhus

Kathiri Urulai Masala Kuzhambu Recipe - Brinjal And Potato Masala Gravy, 4 Dry Red Chillies,Salt - as per your taste,1 inch Cinnamon Stick (Dalchini),1 Tomato - finely chopped,1 teaspoon Red Chilli powder,1 teaspoon Mustard seeds,1 Onion - finely chopped,2 Brinjal (Baingan / Eggplant) - diced,1 teaspoon Khuskhus,1/4 cup Fresh coconut - grated,1 teaspoon Fennel seeds (Saunf),20 grams Tamarind - gooseberry sized,1 tablespoon Sunflower Oil,Water - as needed,1/4 teaspoon Turmeric powder (Haldi),1 Potato (Aloo) - diced,5 Cashew nuts,1 sprig Curry leaves, 40, South Indian Recipes, To begin making Kathiri Urulai Masala Kuzhambu, soak tamarind in 1 cup of hot water and extract its pulp.
Keep aside.Heat a tablespoon of oil in a heavy bottomed pan.
Once the oil is hot, add mustard seeds.
When mustard seeds crackle, add cinnamon stick and curry leaves.
Sauté it for a minute.After a minute, add chopped onion and sauté it till onion turns soft and translucent.Add in the sliced brinjal and potato, mix, cover the pan with a lid until the potatoes and brinjals are half cooked.
This will take about 3 to 4 minutes.Now, add finely chopped tomato and cook till the tomatoes turns mushy.
Finally, add in tamarind pulp, turmeric powder, red chilli powder and salt.
Let it cook for 3 to 4 minutes.Meanwhile, take grated coconut, khus khus, fennel seeds, cashews and red chillies in a mixer jar.
Grind it to a smooth paste.Add this paste to the gravy.
Boil it for 2-3 minutes.
Turn off the heat and Kathiri Urulai Masala Kuzhambu Recipe is ready to be served.
Serve Kathiri Urulai Masala Kuzhambu along with any South Indian Breakfast Item like Idli, Dosa, Kerala Parotta or even serve for dinner along with Rotis or Steamed Rice and Beetroot Raita.
 ParagraphStyles   Font familyFont size  <span class="mceIcon mce_replace" style="backgro , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sandhya-archanaskitchen.com/kathiri_urulai_masala_kuzhambu_Brinjal_and_potato_masala_gravy_.jpg, 18
Ingredients: tomato,fennel seeds (saunf) ground,black peppercorns,cloves garlic,coriander (dhania) seeds,onion,cumin seeds (jeera),black cardamom (badi elaichi),salt,cardamom (elaichi) podsseeds,mace (javitri),garam masala powder,nutmeg powder,red chilli powder,water,curd,chicken,ginger,bay leaf (tej patta),ginger garlic paste,cinnamon stick (dalchini),coriander powder,cloves (laung),basmati rice least

Kashmiri Style Yakhni Pulao With Chicken Recipe, 1/2 Tomato - chopped,1/2 teaspoon Cloves (Laung),2 Black cardamom (Badi Elaichi),1 teaspoon Coriander (Dhania) Seeds,1/2 cup Curd (Dahi / Yogurt),1 Mace (Javitri),3 cups Water,1-1/2 teaspoon Fennel seeds (Saunf) - ground,1 Onion - thinly sliced,2 inch Ginger,1/2 teaspoon Whole Black Peppercorns,1 teaspoon Garam masala powder,2 Cardamom (Elaichi) Pods/Seeds,Salt - as required,1/2 teaspoon Coriander Powder (Dhania),1-1/2 teaspoons Ginger Garlic Paste,2 inch Cinnamon Stick (Dalchini),1/2 teaspoon Red Chilli powder,1 teaspoon Cumin seeds (Jeera),1 pinch Nutmeg powder,2 cups Basmati rice - soaked in water for at least half an hour,500 grams Chicken - cut into pieces,1 Bay leaf (tej patta),1/2 Onion - cut in two pieces,6 cloves Garlic, 70, Kashmiri, To begin making the Kashmiri Style Yakhni Pulao With Chicken Recipe, we will first make the Yakhni or the stock/broth using 'Bouquet Garni' or a Spice PotliTo make the 'bouquet garni' or a Spice Potli, take a clean muslin cloth and place the onion, garlic pods, whole ginger, black cardamom pods, black peppercorns, coriander seeds, cloves, cinnamon stick, nutmeg, and mace on it and collect the ends of the cloth to tie a potli.
In a saucepan, add water on medium heat, and add the chicken, salt and the bouquet garni and boil it for around 15 minutes.Remove the bouquet garni and keep the stock with chicken pieces aside.
The 'yakhni' is ready.In a wide pan, heat oil on medium heat, and fry the sliced onions.
Take 1/4 of the onions and keep aside.In the remaining onions, add cumin seeds, ginger garlic paste, tomatoes, salt, red chilly powder, coriander powder and stir fry for about 3 minutes.After 3 minutes, add yogurt, garam masala and green cardamom.
Cook on medium-high heat till the tomatoes get tender.Add fennel seeds and chicken pieces to the masala and let it simmer for another 3 to 4 minutes.Add this masala and soaked & drained rice to the prepared yakhni ( stock ) in the saucepan, turn on the heat and cook the rice in it uncovered for about 5 minutes or till the water dries up.Sprinkle fried onion on the rice, add a tablespoon of ghee and seal the pot with foil or atta dough so that the flavors don't escape from the Yakhni Pulao.Cook the Yakhni Pulao on low heat for 15 minutes or till rice is done.
After 15 minutes, switch off the stove and it is ready to be served.Serve Yakhni Pulao With Chicken with Burani Raita or Tadka Raita Recipe (Spiced Curd With Onions) over a Family lunch on a Sunday afternoon.
You can also serve a Satvik Sprouts Carrot Salad with this meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shireen_Srivastava/YAKHNI_PULAO.jpg, 24
Ingredients: tomato,salt,cumin powder (jeera),vegetable stock water,sour,black pepper powder,black beans canned (reserve the liquid),red chilli powder,cloves garlic,carrot,virgin olive oil,jalapenos,coriander (dhania) leaves,avocado,onion,lemon,sweet corn,green zucchini,tortillas

Mexican Black Bean Corn Soup Recipe, Salt - to taste,1 Avocado - sliced as needed,1 teaspoon Cumin powder (Jeera) - roasted,2 cups Black beans - cooked/canned (reserve the liquid),2 cups Vegetable stock - or water,1 teaspoon Red Chilli powder,2 cloves Garlic - finely chopped,1 Onion - finely chopped,1/2 Carrot (Gajjar) - halved and sliced,1/2 Green zucchini - diced,Extra Virgin Olive Oil - as needed,1/3 cup Homemade tomato puree,1-2 tablespoons Pickled Jalapenos - sliced,1 Lemon juice,2 sprig Coriander (Dhania) Leaves,1 cup Sour cream - as needed,4 Tortillas - as needed,1/2 cup Sweet corn,1 teaspoon Black pepper powder, 35, Mexican, To begin with the Mexican Black Bean Corn Soup Recipe first, Blend 1 cup of beans in a mixer jar to a paste.
and prepare all the ingredients required.Heat oil in a large saucepan, add garlic and sweat the onions with a pinch of salt to this add the carrots and 1 cup of vegetable stock and cook for 3-4 minutes.Now add the beans, sweet corn and zucchini and bring it to a boil.Add the pureed beans, tomato puree, cumin powder, chilli powder, jalapenos,remaining vegetable stock, reserved liquid from the can, lime juice and cook for 2-3 minutes until it returns to a boil.Season with salt and pepper, garnish with coriander leaves over the top.
Mexican Black Bean Corn Soup Recipe along with Mexican Vegetable Nachos Recipe and Mexican Vegetarian Bean & Cheese Enchiladas Recipe to make a lip smacking mexican meal for your family.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Mexican_Black_beancorn_soup.jpg, 19
Ingredients: salt,white urad dal,rice rava,cumin seeds (jeera),sunflower oil

Dibba Rotti/Minapa Rotti Recipe (Pan Idli Recipe), Sunflower Oil - for cooking,Salt - to taste,1 cup Rice rava,1 tablespoon Cumin seeds (Jeera),1/2 cup White Urad Dal (Whole), 280, Andhra, To begin making the Dibba Rotti/Minapa Rotti Recipe soak the urad dal in water for at least 4 hours.Grind the urad dal with water in a grinder to a thick batter.
Mix this with the rest of the ingredients and adjust the consistency to a thick dosa batter.Heat a flat bottomed pan, add 4 tablespoon oil and once it becomes very hot.
Carefully pour all the batter on to the pan.
Cover and cook for 15 minutes.Flip it gently onto other side and cook for another 5 minutes and serve.Serve the Dibba Rotti/Minapa Rotti Recipe along with South Indian Coconut Chutney or Nuggekai Kharbyaali Recipe to enjoy your morning breakfast.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Dibba_RottiMinapa_Rotti_Recipe_Pan_Idli_Recipe_.jpg, 5
Ingredients: ajwain (carom seeds),black peppercorns ground,cloves garlic,onion,turmeric powder,green chillies,sunflower oil,salt,black cardamom (badi elaichi),cardamom (elaichi) podsseeds,mace (javitri),melon seeds paste,red chilli powder,curd,chicken,kasuri methi (dried fenugreek leaves),ginger,bay leaf (tej patta),cashew nuts paste,cinnamon stick (dalchini),coriander powder,cloves (laung)

Kasuri Malai Murgh Recipe, 1-1/2 teaspoons Red Chilli powder,1/4 cup Cashew nuts - paste,1 teaspoon Ajwain (Carom seeds),2 tablespoons Coriander Powder (Dhania),2 Black cardamom (Badi Elaichi),1/2 cup Curd (Dahi / Yogurt),Sunflower Oil - as required,4 Green Chillies,1/2 cup Fresh cream,Salt - as required,2 tablespoons Kasuri Methi (Dried Fenugreek Leaves),1/2 teaspoon Mace (Javitri),1/4 cup Melon seeds - paste,4 Onions - finely chopped,4 Cardamom (Elaichi) Pods/Seeds,1 pinch Turmeric powder (Haldi),7 cloves Garlic - finely chopped,2 Bay leaf (tej patta),1 inch Cinnamon Stick (Dalchini),1 kg Chicken - cut into medium pieces,1-1/2 inch Ginger - grated,1 teaspoon Whole Black Peppercorns - freshly ground,4 Cloves (Laung), 70, North Indian Recipes, To begin making the Kasuri Malai Murgh recipe, wash chicken nicely and fry in oil/ghee till they turn golden in colour.
Keep them aside.In the same wok/kadhai, add more oil if needed and add all the whole spices and let them crackle.Now add finely chopped or ground onion and saute till raw smell goes off.Now add finely chopped garlic and ginger and saute till golden.Add the fried chicken in the onion mix and fry in high flames for 2 to 3 minutes.Now add fresh curd and kasuri methi and mix everything well.Fry the chicken in low to medium flame till curd leaves water.
Cover the lid and allow the chicken to cook for 8 to 10 mins.
Meanwhile adjust oil if needed.As soon as the curd reduces and oil starts leaving from the sides, add coriander powder, red chilli powder and chopped green chilies.Mix and fry for 5 to 6 minutes on medium flame.Now add fresh cream and cashew-melon seeds paste and mix such that everything incorporates well.Fry for some time and add salt and water as per required consistency.
Close the lid and cook.Once the chicken is done, add freshly ground black pepper and some more crushed kasuri methi and turn off the gas.Serve Kasuri Malai Murgh with Roomali Rotis or Hot phulkas for a perfect dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/KASURI_MALAI_MURGH.jpg, 22
Ingredients: salt,rice flour,red chilli powder,water,carrot,sugar,black pepper powder,flour (maida),turmeric powder,cabbage (patta gobi muttaikose),sunflower oil

Crispy Bakwan Sayur Recipe (No Onion No Garlic Vegetable Fritter), 1 teaspoon Sugar,1 teaspoon Black pepper powder,1 teaspoon Salt,Sunflower Oil - for deep frying,1/4 teaspoon Red Chilli powder,1/2 cup Carrot (Gajjar) - shredded,250 ml Water,1 teaspoon Turmeric powder (Haldi),1 cup Cabbage (Patta Gobi/ Muttaikose) - shredded,1 tablespoon Rice flour,3 tablespoon All Purpose Flour (Maida), 25, Indonesian, To prepare Crispy Bakwan Sayur Recipe (No Onion No Garlic Vegetable Fritter), in a mixing bowl, combine all purpose flour, rice flour, turmeric powder, red chilli powder, salt, sugar, and ground pepper.Add water and mix well, make sure there are no lumps.Add shredded cabbage and shredded carrot in the batter and mix well.Pour enough oil in a pot for deep frying.
Once a bit of batter dropped into the oil bubbles immediately, the oil is ready.Use a small ladle and drop a ladleful of vegetables mixture into the hot oil.Deep fry until the fritter is crispy and turns golden brown on both sides, remove and drain on a wire rack/paper towel.Repeat until all batter is used up.Serve Crispy Bakwan Sayur Recipe (No Onion No Garlic Vegetable Fritter) immediately with some Thai red chilies, or a combination of roasted tomato sauce and chili sauce during evening.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Dhara/bakwan_sayur_recipe_no_onion_no_garlic.jpg, 11
Ingredients: corn flour,ginger,soy sauce,onion,vinegar,garlic,spring onion (bulb greens) (including greens bulbs),sesame seeds (til seeds),red chilli sauce,green chillies,cauliflower (gobi) florets,sunflower oil

Spicy Sichuan Cauliflower Recipe, 1 cup Cauliflower (gobi) - florets,2 Garlic - finely chopped,1/2 teaspoon Ginger - finely chopped,1/2 cup Onions - Chopped,1 teaspoon Sesame seeds (Til seeds) - Roasted,1 tablespoon Sunflower Oil,1 tablespoon Vinegar,1/2 cup Spring Onion (Bulb & Greens) - Chopped (including greens and bulbs),1-1/4 tablespoons Soy sauce,1-1/2 teaspoon Red Chilli sauce,1 tablespoon Corn flour,2 Green Chillies - slit length-wise, 35, Indo Chinese, To prepare Spicy Sichuan Cauliflower Recipe, cook cauliflower with a little salt in one-fourth cup of water.
It should be blanched so that it is cooked but remains firm.
Drain and reserve the blanched water.Heat oil in a pan.
Add onions, spring onions(keep little spring onion greens aside for garnishing), garlic, ginger, green chillies and a little salt.
Sauté for a minute.Add cauliflower and mix gently on low flame.Mix cornflour in about two tablespoons of water (use the water which was used for cooking cauliflower if there is any left) and add to the pan.Now add Sichuan red chilli sauce, soy sauce, and vinegar.
Mix well.Check the consistency of the gravy and adjust with water if desired.
Switch off the gas stove.
Transfer the dish to a serving bowl and garnish with chopped spring onion greens and roasted sesame seeds.Spicy Sichuan Cauliflower Recipe is to be served hot with Chinese Fried rice or noodles.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/TingleYourTasteBuds/Schezwan_Cauliflower.jpg, 12