anandhuvasudev/southindiandish huggingface dataset:
Ingredients: turmeric powder,salt,ginger,ghee,butter,coriander,bay leaf break,lemon,green chillies,cumin seeds,yellow moong dal

Dal Tadka Recipe - Dal Tadka Recipe Flavored With Lemon And Coriander,  1 inch ginger - tighten it, 1 bay leaf - break, 2 green chillies - thin And cut it straight, 4 sprigs of coriander - finely chopped, 1/2 tsp turmeric powder, 1 tbsp butter, 1/4 tsp cumin seeds, lemon juice - as per use, salt - as per taste,1 cup yellow moong dal, 1 tsp ghee, 40, North Indian Recipes, To make Dal Dal Tadka Recipe, first cook the lentils with 2-1 / 2 cups water, turmeric powder, salt until they become soft.
Cook till 3 cities come and turn off the gas.
Let the pressure drain automatically.
Heat ghee in a pan.
Add cumin seeds and let it splutter.
After the cumin seeds crackle, add ginger, green chillies, bay leaves and cook for 30 seconds.
Add this tempering to the dal and mix it.
Let the boil come and add butter to it.
Turn off the gas after 3 to 4 minutes and add lemon juice and green coriander to it.
Serve Dal Tadka with Paneer Butter Masala, Gourd Raita, Cumin Rice and Phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/May-17/Punjabi_Dal_Tadka_Recipe-1.jpg, 11
Ingredients: cheese,salt,wheat flour,boneless chicken,pizza pasta sauce,red chilli flakes,curd,red yellow green bell peppers (capsicum),black pepper powder,dried oregano,sooji (semolina rava),spinach leaves (palak),water make batter

Chicken Crepe Lasagne Recipe, Salt - to taste,1/2 cup Salt - to taste,Water - as needed to make a thin batter,1/2 cup Spinach Leaves (Palak),Black pepper powder - to taste,1 cup Homemade Pizza And Pasta Sauce,Dried oregano - for seasoning,1/2 cup Curd (Dahi / Yogurt),1 cup Whole Wheat Flour,1 cup Cheese - grated,Red Chilli flakes - for seasoning,1/4 cup Sooji (Semolina/ Rava) - optional,300 grams Boneless chicken - boiled and shredded,1 cup Red Yellow and Green Bell Peppers (Capsicum), 35, Italian Recipes, To begin making the Chicken Crepe Lasagne recipe,we need to make the crepe batter.
To make the crepe batter, in a mixing bowl, combine whole wheat flour, sooji, salt to taste, curdAdd water as you mix.
The batter should be thinner than pancake batter.In a flat griddle, make crepes a little smaller than the pan in which you will make lasagne.
Take batter in a ladle and pour it on a hot griddle, heated on medium-high flame.
It will spread and form shape of it's own.
No need to spread.Use very little oil and drizzle on the edges.
Flip the crepe when you see bubbles on top.Cook on the other side and take it out.
Make other crepes similarly and set aside.
Layer a small sauce pan with salt (prevents from burning) and keep a steel plate or mesh on top.
To assemble, place a crepe in a cake tin smaller than the saucepan, such that it sit well inside it., then mixed bell peppers, shredded chicken, sprinkle seasoning, cheese, pizza sauce and close it with a crepe.Now place spinach leaves, mixed bell peppers, sprinkle seasoning, cheese, pizza sauce and close it with a crepe.
Keep layering till it's balanced.
As a last layer, sprinkle some cheese and red chili flakes.Cover the pan and cook on low heat for about 10 minutes or until the cheese has melted.
Serve hot.Serve Chicken Crepe Lasagne along with Roasted Tomato and Pumpkin Soup for a weekend dinner.You could also serve it for a Sunday brunch along with Fresh Fruit Bowl Recipe, Cold Coffee Smoothie Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nand1s-yahoo.com/CHICKEN_CREPE_LASAGNE_IN_A_PAN.jpg, 13
Ingredients: baking powder,eggs,vivatta maida,brown sugar (demerara sugar),whiskey,mixed dry fruits (golden raisins,spice powder,tea decoction (cold tea)

Irish Barmbrack Recipe, 125 grams Brown Sugar (Demerara Sugar),2 teaspoons Baking powder,375 grams Mixed dry fruits - (Golden raisins,2 teaspoons All spice powder,1 Whole Egg,50 ml Whiskey - optional,250 ml Tea - decoction (cold tea),225 grams Vivatta Maida, 80, Continental, To bgein making the Irish Barm Brack recipe, place the fruit mix in a bowl and pour over the whiskey (if using) and cold tea.
Allow to soak up the liquid overnight.Preheat the oven to 170˚C/327°/Gas Mark 3 and grease and line a 900g loaf tin.Combine the flour, baking powder, sugar and mixed spice in a mixing bowl.
Make a well and break in the egg, using a wooden spoon, mix the egg with the dry ingredients.Add a little bit of the tea liquid in the the fruit mix and mix it through.
You may not need all the liquid, you are looking for a wet dough.
Then stir through the fruit mix until everything is thoroughly combined.Graese a loaf tin and set it aside.
Spoon the wet dough into the lined loaf tin and place in the oven on the middle shelf and bake for 1 hour.
Remove from the oven and allow to cool slightly before removing from the loaf tin and placing on wire rack.Cover in cling wrap and tin foil and allow to sit for 1-2 days before cutting into it.
Serve in slices.Serve Irish Barm Brack for a special occasion or serve it with Espresso Coffee and Chicken Sandwich With Sweet Corn for your next tea party.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swapna_sunil/Irish_Barm_Brack.jpg, 8
Ingredients: yellow mustard seeds ground paste,pumpkin leaves,mustard oil,banana leaf,green chilli ground paste,poppy seeds ground paste,green chillies red chilli powder,turmeric powder,mustard seeds ground paste,hilsa fish

Kumro Patai Ilish Paturi Recipe - Hilsa Fish In Pumpkin Leaves, 1 tablespoon Green Chilli - ground to paste,4 Banana leaf - washed,4 Hilsa Fish - washed and cleaned,2 teaspoon Turmeric powder (Haldi),4 Green Chillies - or red chilli powder,1 teaspoon Poppy seeds - ground to paste,1/2 cup Mustard oil,8 Pumpkin leaves - washed,1 tablespoons Yellow mustard seeds - ground to paste,1 teaspoon Mustard seeds - ground to paste, 55, Bengali Recipes, To begin making the Kumro Patai Ilish Paturi Recipe, rub the clean fish pieces with salt and turmeric powder.
Keep marinated for 30 minutes.In a bowl, add black and yellow mustard seeds paste, poppy seeds paste, green chilli paste, salt, 1 teaspoon turmeric powder and 1 tablespoon of  mustard oil.Mix it very well.
In this mixture dip Hilsa shad/ ilish pieces.
Let fish pieces in this mixture for 10 minutes.Take two pumpkin leaves for 1 fish piece.
Now take 1 fish piece along with 1 tablespoon of marinade and place it on over 2 pumpkin leaves.Fold the pumpkin leaves.
Take a banana leaf, then place folded pumpkin leaves on it, add 1 green chilli and 1 teaspoon of mustard oil on it.
Wrap the banana leaves and secure it with string.
Do same with all fish pieces.In a skillet or shallow frying pan heat 2 tablespoons of mustard oil.
Add banana leaves packet on it.
Fry in medium heat for 10 minutes, cover the lid then flip it up and fry for another 10 minutes.
Take it out in a serving plate.Open banana leaves packet when you are ready to serve.
Serve Kumro Patai Ilish Paturi along with Steamed Rice and Kachumber Salad for a weekend lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/kumro-patai-ilish-paturi-hilsa-fish-in-pumpkin-leaves.jpg, 10
Ingredients: tomato,tamarind marble bal,salt,coconut,black peppercorns,coriander (dhania) leaves,dry red chillies,onion,coriander (dhania) seeds,button mushrooms,turmeric powder,cloves (laung),garam masala powder,sunflower oil

Goan Mushroom Xacuti Recipe, 3 sprig Coriander (Dhania) Leaves - finely chopped,3 tablespoon Sunflower Oil,4 Dry Red Chillies - crushed,1 teaspoon Garam masala powder,Salt - to taste,1 Tomato - finely chopped,1/2 cup Fresh coconut - grated,2 Onion - chopped,5 Whole Black Peppercorns,1 teaspoon Coriander (Dhania) Seeds,2 Cloves (Laung),20 Button mushrooms,1 teaspoon Turmeric powder (Haldi),1/2 Tamarind - marble sized bal, 60, Goan Recipes, To begin with Goan Mushroom Xacuti, wash the mushroom or wipe them with a clean cloth.
Chop them into medium chunks and keep them aside.The next step is to make the Xacuti paste.
Take a pan and add 2 tablespoon oil.
Add the onions and saute them until it changes color and becomes soft.Add all the spices including coriander seeds, dry red chillies, cloves into the pan masala and saute for 4 to 5 mins more.After 4-5 mins, add grated coconut and saute it on low flame till it changes its colour to brown and then switch off the gas.Now add the tamarind ball and turmeric powder to the roasted grated coconut mixture, stir and let this cool down.Once its done, grind the grated coconut mixture by adding 1 cup of water to make it a thin gravy and keep it aside.Now in the same pan, heat 1 tablespoon oil and fry the remaining chopped onions.
Sauce it till the onion changes its colour.Once it’s done, add the chopped tomatoes and cook it till they becomes soft.
Now add the chopped mushrooms and cook it for 15-20 minutes till they becomes soft and releases water.Once it is done, pour the grinder gravy in the mixture and cook it for another 5-8 minutes.
Add salt according o your taste and garnish it with chopped fresh coriander leaves.Serve Goan Mushroom Xacuti with tandoori roti, naan or phulkas.
You can also have it with soft buns or sliced breads., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Goan_Mushroom_Xacuti_original.jpg, 14
Ingredients: cocoa powder (or chocolate protein),pistachios,almond butter peanut butter,vanilla,maple syrup,coconut (flakes)

Chocolate Coconut Pistachio Bites Recipe (Paleo & Vegan), 1/2 teaspoon Vanilla Extract,1/3 cup Almond butter - or Peanut BUtter,3/4 cup Dessicated Coconut - (flakes),1/3 cup Maple syrup - or Honey,1 cup Pistachios,1/2 cup Cocoa Powder - (or chocolate protein), 20, Continental, To prepare Chocolate Coconut Pistachio Bites Recipe (Paleo & Vegan), process the unshelled pistachios in a food processor into a coarse powder.Process the coconut flakes in a food processor into a fine flour.Transfer the coconut flour into a large bowl and add the other ingredients - cocoa powder, almond butter, vanilla extract with maple syrup being last.If the batter is too wet, add more coconut flour; if the batter is too dry, add maple syrup a little extra.Mix well and roll with your hands into small round bites.Freeze the bites in the airtight container or just refrigerate to retain its freshness.
Coat the Chocolate Coconut Pistachio Bites Recipe (Paleo & Vegan) with coconut flakes or dry cocoa powder if desired, and grab on as a mid morning snack or as an evening snack, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/KarthikaKrishnan/Chocolate_coconut_pistachio_bites_Paleo__Vegan.jpg, 6
Ingredients: salt,black grapes,black pepper powder,virgin olive oil,lemon,feta cheese,watermelon,spinach leaves (palak),walnuts

Spinach Watermelon Salad Recipe With Walnuts, 1 tablespoon Extra Virgin Olive Oil,1 cup Spinach Leaves (Palak) - roughly torn,Salt - to taste,1 teaspoon Lemon juice,1/2 teaspoon Black pepper powder,1 teaspoon Honey,3 tablespoons Walnuts,1/2 cup Black grapes - cut into halves,3 tablespoons Feta Cheese,2 cups Watermelon - deseeded and cubed, 15, Continental, To begin making the Spinach Watermelon Salad Recipe With Walnuts, we will first make the salad dressing.
To make the salad dressingIn a small mixing bowl, combine the olive oil, lemon juice, honey, salt and pepper.
Mix well and set aside.
In another mixing bowl, combine the spinach leaves, watermelon, grapes and toss in the salad dressing.
Place the Spinach Watermelon Salad in a serving platter, garnish with feta cheese and walnuts and serve.
Serve this Spinach Watermelon Salad Recipe With Walnuts along with Beetroot Gazpacho Soup Recipe, Grilled Basil Pesto Chicken Sub Sandwich  and a dessert of Coconut Chocolate Balls Recipe for a complete meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Spinach_Watermelon_Salad_Recipe_With_Walnuts_.jpg, 9
Ingredients: turmeric powder,salt,tindora,black urad dal (split),mustard,dry red chillies,oil,tamarind paste,cumin seeds

 Dondakkai Puli Curry Recipe,  1 teaspoon cumin seeds, 5 dry red chillies, 1/2 teaspoon mustard, salt - as per taste, 1/2 teaspoon cumin seeds,150 grams tindora, 1/4 teaspoon turmeric powder, 2 Teaspoon oil, 2 teaspoons tamarind paste, 1 teaspoon oil, 3 tablespoons black urad dal (split), 45, Tamil Nadu, To make Dondkai Puli Curry Recipe, first wash the tindora and cut it into 4 parts.
Clean the tamarind and soak it in water for 10 minutes.
Pour water in a saucepan with tindore and cook until soft.
Drain the water and keep the tindore separately.
Heat the oil in a saucepan.
Add cumin seeds, garlic, dry red chilies and cook for 1 minute.
After 1 minute add urad dal to it and cook till it becomes golden.
Turn off the gas and let the mixture cool down.
In a mixer grinder, add tamarind, turmeric powder, salt, roasted garlic masala, a little tamarind water and grind it.
Now add tindora and paste in a bowl.
Mix well and heat oil in a tempering pan for tempering.
Add the mustard seeds, cumin seeds and let it cook for 15 seconds.
Add this tempering to the vegetable, mix and serve.
Serve Dondkai Puli Curry Recipe along with rice, kirai sambar, beetroot pachdi and papad for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Swapna/Dondakaya__small_gourd_Pachhadi__original.jpg, 9
Ingredients: wheat flour,mango pickle pickle,green chilli,coriander (dhania) leaves,salt the dough,potato (aloo),water,onion,sunflower oil rolling,sweet corn

Corn Stuffed Paratha Recipe, Water - for kneading,1 Green Chilli,1 cup Sweet corn,1/2 teaspoon Salt - for the dough,1 Onion - chopped,4 Potato (Aloo) - boiled,2 teaspoons Mango pickle - or any pickle of your choice,3 tablespoons Sunflower Oil - for rolling and frying,2 cups Whole Wheat Flour,Coriander (Dhania) Leaves - a handful chopped, 60, North Indian Recipes, To begin making the Corn Stuffed Paratha, we have to first wash the corn and keep the potatoes cooked.
You can either pressure cook the potatoes for 2 whistles or add them to saucepan with water and boil them for 15 mins/until it is cooked.Once the potatoes are cooked, peel the skin and add them to a bowl and mash them.
Once mashed, add chopped coriander leaves, sweet corn and homemade tomato pickle.
Mix well.
Add required amount of salt and mix the mixture well.
Keep aside.
The corn stuffing is ready.
Now we have to make the dough for the paratha.
In a flat bowl add wheat flour, salt and mix.
Add water little by little and knead the dough until it is smooth and homogeneously mixed.
Apply a coating of oil on top of the ball of dough and leave it to rest for 10 minutes.Next, divide the dough into medium sized balls.
Take one ball of dough and roll it out until its about 4-5 inches diameter.
 Place one tablespoon of stuffing in the center and join the ends of the paratha dough so that the stuffing in encased in the dough.
Do the same with the rest of the dough and corn mixture.
Place a tawa on medium heat and add some oil.
Place the stuffed paratha on the tawa and cook on both sides until done.
Drizzle some oil on top of the paratha when cooking on both sides.
Take off the pan and finish the rest of the rolled out parathas.
Serve Corn Stuffed Paratha Recipe with Pisarna Manga Recipe and Homemade Curd, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Corn_Stuffed_Paratha.jpg, 10
Ingredients: tomato,salt,ginger,sunflower oil ghee,bay leaf (tej patta),fennel seeds (saunf),coconut,potato (aloo),black peppercorns,coriander (dhania) leaves,dry red chillies,onion,garlic,cumin seeds (jeera),cinnamon stick (dalchini),cloves (laung),turmeric powder,chana dal (bengal gram dal)

Kongunadu Urulai Kurma Recipe (Curried Potatoes from Kongunadu), 1/2 teaspoon Fennel seeds (Saunf),1 cup Homemade tomato puree,1 tablespoon Sunflower Oil - or ghee,Salt - to taste,3 Garlic - grated,1 inch Ginger - grated,1 teaspoon Cumin seeds (Jeera),2 Potato (Aloo) - boiled and cubed,1/2 teaspoon Whole Black Peppercorns,1 inch Cinnamon Stick (Dalchini),1 Onion - finely chopped,1/2 cup Fresh coconut - grated,3 Dry Red Chillies - adjust according to tasted,2 Cloves (Laung),1 Bay leaf (tej patta),1/4 teaspoon Turmeric powder (Haldi),4 sprig Coriander (Dhania) Leaves - finely chopped,2 teaspoon Chana dal (Bengal Gram Dal) - roasted, 55, South Indian Recipes, To begin making the Kongunadu Urulai Kurma Recipe, in a small pan, lightly dry roast all the ingredients given under ‘to roast and grind’ till they turn fragrant.
Once roasted, allow it to cool a little and grind into a smooth paste adding a little warm water.Keep the paste aside.Heat a wide pan or kadai with ghee.
Add the grated ginger and garlic and saute them for a few seconds.
Add the chopped onions, little salt and keep stirring over low flame for one minute or till the time the onions turn glossy and lightly brown.Once the onions are done, add the tomato puree, turmeric powder, the ground masala and the boiled potatoes.
 Turn the heat to low, cover the pan and simmer the Kurma for about 5 minutes until the spices come through into the potatoes.
After 5 minutes, once done, check the salt and adjust to suit your taste and turn off the heat.
Garnish with chopped coriander leaves and serve hot.Serve Kongunadu Urulai Kurma along with Dosas for a quick weeknight dinner or even for parties., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Uma_Raghuraman/Kongunadu_Urulai_Kurma__Curried_Potatoes_from_Kongunadu.jpg, 18
Ingredients: turmeric,salt,ginger,coconut,mustard,curd,curry leaves,dry red chillies,oil,red chilli,spoon cumin seeds,beetroot

 Kerala Style Beetroot Pachadi (Recipe In Hindi),  1/2 cup curd, 5 curry leaves, 3 dry red chillies, 1 red chili, 1/2 cup coconut - grated, 1/2 small Spoon cumin seeds, 1/2 teaspoon mustard, salt - as per taste, 1 inch ginger, 1/4 teaspoon turmeric, 1 teaspoon oil,2 beetroot, 35, Indian, To make Kerala Style Beetroot Pachad, first wash and peel the beetroot.
Peel and tighten.
Pour the beetroot into the pressure cooker with some water.
Cook until 2 cities come.
Pour the given ingredients to grind and grind them in a mixer grinder.
After the beetroot is cooked, add the grinded paste and turmeric powder.
Add salt, mix and cook for 3 to 5 minutes.
Turn off the gas and keep it aside to cool.
After cooling, add it to the curd and mix well.
Now take a tempering pan.
Add mustard seeds, cumin seeds and curry leaves.
After 15 seconds, add it to the wok and mix.
Serve the beetroot pachhadi with mixed vegetable sambar and rice for the day's dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Swathy_Nandhini_/BEETROOT_PACHADI.jpg, 12
Ingredients: mustard seeds,asafoetida (hing),idli rice,sesame (gingelly) oil,water,curry leaves,white urad dal (split),dry red chillies,tamarind,turmeric powder,chana dal (bengal gram dal)

Puli Koozh Recipe - Rice Flour Porridge In Tamarind, 1 teaspoon Turmeric powder (Haldi),1 tablespoon Tamarind,Curry leaves - a few,1 teaspoon Asafoetida (hing),3 Dry Red Chillies,3-1/2 cups Water,3 tablespoons Sesame (Gingelly) Oil,1 teaspoon Mustard seeds,2 tablespoons White Urad Dal (Split),2 tablespoons Chana dal (Bengal Gram Dal),1 cup Idli Rice, 25, Tamil Nadu, To prepare Puli Koozh Recipe (Rice Flour Porridge In Tamarind), wash and soak the rice in water for 5 to 6 hours.Then grind into a smooth paste by adding little water.
Keep it aside for minimum 3 to 4 hours.Take the juice from tamarind by adding 1/2 cup of water.In a heavy bottomed pan preferably non stick, add oil and add mustard seeds and let it splutter.Then break and add the red chillies and fry for few seconds.
Then add the channa dal and urad dal and let it roast for few minutes.
Add curry leaves and sauté for a bit.Once they are crisp, add the tamarind juice and water.Add the turmeric powder and salt.
Mix well.Once the water comes to rolling boil, reduce heat and add the ground rice paste and mix well.Stir continuously to avoid sticking at the bottom and lump free.It will starts to thick.
Check the salt and add more in necessary.After 8 to 10 minutes, it will form a thick mass and starts separating from the pan.Remove from heat and serve Puli Koozh Recipe (Rice Flour Porridge In Tamarind) hot like porridge.Or Grease a plate with oil and pour the prepared koozh and spread using a spatula and allow to cool like a savoury halwa.If spread on a plate, pour a teaspoon of sesame oil on the top and spread with a spoon to avoid drying on the top layer.
Let it cool for 30 minutes and then cut in to pieces.Serve Puli Koozh Recipe (Rice Flour Porridge In Tamarind) for a morning breakfast or snack.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/20-jan/Puli_Koozh_Recipe_Rice_Flour_Porridge_In_Tamarind-2.jpg, 11
Ingredients: salt,sunflower oil,idli rice,methi seeds (fenugreek seeds),cumin seeds (jeera),bhindi (lady fingerokra),green chillies,white urad dal

Okra Idli Recipe (Ladyfinger Idli), Salt - as required,4 Green Chillies,1 cup White Urad Dal (Whole),15 to 16 Bhindi (Lady Finger/Okra),1 tablespoon Methi Seeds (Fenugreek Seeds),1 tablespoon Cumin seeds (Jeera),3 cups Idli Rice,Sunflower Oil - to grease the moulds, 539, South Indian Recipes, To begin making the Okra Idli recipe, wash idli rice and urad dal thoroughly with water.Soak rice and urad dal in water for about 4 to 5 hours.
Soak fenugreek seeds in hot water for about an hour.After the soaking time, grind idli rice and fenugreek seeds together without adding water in a mixer grinder.Grind urad dhal separately into a fine paste without adding water.Combine rice and dal together.
Set aside.Clean okras and cut them into medium sized pieces.
In a mixer, add chopped okras, cumin seeds, and green chilies.
Grind them into a fine paste.
Add water if required.
Ensure that the batter should not have any pieces of okra.Combine okra paste and idli batter together and mix them wellEnsure they should be blended well together.Add salt and leave the batter to ferment for about 8 hours or overnight.
If you are living in cold place, place the batter in oven for fermentation.One could see that the batter has doubled in quantity and raised up after fermentation.In the idli steamer, add water and bring it to boil over medium heat.Meanwhile, grease the idli moulds with oil/ghee.
Mix the batter well and pour the batter into the idli moulds.Place the idli plates inside the pot and cook with lid covered for about 10 minutes or until a toothpick inserted in the centre of the idli comes out clean.Allow the idlis to cool down for a while and then, scrape them out using a spoon from the moulds.Serve Okra Idli along with Mixed Vegetable Sambar and South Indian Coconut Chutney for your healthy and delicious breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Okra_idli.jpg, 8
Ingredients: corn flour,ginger,button mushrooms,water,cloves garlic,red chilli flakes,spring onion (bulb greens),hoisin sauce,tofu

Hoisin Tofu & Mushroom Stir Fry with homemade Hoisin Sauce Recipe, 5 tablespoon Homemade Hoisin Sauce,1/2 teaspoon Red Chilli flakes,Water - as required,200 grams Button mushrooms - quartered,2 sprig Spring Onion (Bulb & Greens),2 cloves Garlic - finely chopped,1 tablespoon Corn flour,200 grams Tofu - cubed,1 inch Ginger - finely chopped, 40, Chinese, We begin making the Hoisin Tofu & Mushroom Stir Fry with homemade Hoisin Sauce Recipe by making the sauce first for that please check our Homemade Hoisin Sauce Recipe.Then heat a flat skillet with oil, add ginger and garlic.
Sauté the mushroom for few seconds till it is cooked.
Then add the tofu and stir fry till it has a charred color.Mix the sauce with cornstarch and water (1 cup) and keep it ready, gradually add the mixture on to the pan and give it a stir.
Keep mixing till it thickens.
Serve the Hoisin Tofu & Mushroom Stir Fry with homemade Hoisin Sauce Recipe along with Brown Rice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Hoisin_Tofu__Mushroom_Stir_Fry_with_homemade_Hoisin_Sauce_Recipe.jpg, 9