anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,spring onion greens,bean sprouts,tofu firm,coriander (dhania) leaves,rice noodles dry,sesame (gingelly) oil,soy sauce,red chilli flakes,eggs scrambled separately salt,sugar,onion,garlic,lemon,peanuts (moongphali),pepper

Vegetarian Pad Thai Recipe - Thai style Stir fried Vegetarian Rice Noodle Dish, 1 Onion - diced,1/2 teaspoon Red Chilli flakes,1 tablespoon Sugar,100 grams Bean Sprouts,100 grams Tofu - extra firm,Salt and Pepper - as needed,Coriander (Dhania) Leaves - chopped for garnish,1/3 cup Roasted Peanuts (Moongphali) - coarsely chopped,2 tablespoons Sesame (Gingelly) Oil,2 Whole Eggs - scrambled separately with salt and pepper,100 grams Rice noodles - dry,1 teaspoon Garlic - minced,Spring Onion Greens - small bunch,1 Lemon - cut into wedges,2 tablespoons Soy sauce, 45, Thai, To begin making Vegetarian Pad Thai Recipe, first drain the tofu and place it on a plate.
In order to remove the excess liquid from it, place another plate over it and top it with a heavy weight.
Set this aside until the tofu is drained out completely.In a pot, bring some water to a boil, to cook the noodles.
When it begins to boil, add the noodles to it, turn the heat off and allow the noodles to remain in the hot water for about 7 minutes till soft.
Drain them and set aside for later use.In a small bowl whisk together the soya sauce, sugar and red pepper flakes and keep the sauce aside for later use.Next, place a non stick skillet or wok on high heat.
Add a tablespoon of oil and add onions.
Stir fry vigorously until the onions turn brown.Cut the pressed tofu in bite size cubes and add them into the wok.
Cook for couple of minutes or until slightly brown.Stir in the garlic, scallions, bean sprouts, salt and pepper to taste and stir-fry the vegetables for a couple of minutes on high heat so they cook but remain crunchy.Add the scrambled eggs into the vegetable tofu mixture and stir to combine.
At this stage, turn off the heat on the wok.Pour in the the prepared soy sauce mixture over the veggies and toss so that everything is well coated.
Transfer this mixture into a bowl.Next, in the same skillet heat another tablespoon oil and add the noodles into it.
Stir fry for two minutes and then return the vegetable mixture to the skillet.
Saute until mixed well.Transfer the Vegetarian Pad Thai to the serving bowl.
Squeeze lime, garnish with chopped peanuts and cilantro and serve.Serve the Vegetarian Pad Thai along with Sweet Corn Vegetable Soup Recipe for a wholesome dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Divya_Shivaraman_/Vegetarian_Pad_Thai.jpg, 16
Ingredients: salt,cheese processed chees,eggs,milk,water,dry yeast,vivatta maida,sugar,chicken boiled bless,black pepper powder,dried oregano,flour (maida),butter,sunflower oil

Chicken Stuffed Bread Recipe, 4 tablespoons Milk - warm,1-1/2 tablespoon All Purpose Flour (Maida),Salt - to taste,3 tablespoons Sunflower Oil,2-1/2 cup Vivatta Maida,1 Whole Egg - beaten,1-1/2 Active dry yeast,250 grams Chicken - Boiled and boneless,1/2 cup Milk - lukewarm,Black pepper powder - to taste,2 tablespoons Sugar,1 cup Cheese - grated processed chees,2 tablespoons Butter,1/4 cup Lukewarm Water,1 teaspoon Dried oregano, 65, Continental, To begin making the Chicken Stuffed Bread recipe, let us make the bread dough.For the bread dough In a small bowl, add yeast and sugar, add lukewarm water to it and mix well.
Cover and set aside for 5 mins for the yeast to activate and froth up.
In a mixing bowl, add flour, salt, oil and mix well.
Add in the yeast mixture and milk.
Mix well using a fork.
Add little warm water as needed.
Knead this to a soft dough.
Knead well for 12-15 minutes.
You can also use a food processor to knead the dough.
Now drizzle with little of oil and incorporate it in the dough.
 Cover with a damp muslin cloth and set aside to rise for 1 hour.When the dough is risen, punch the air out and knead it once more.
Add more flour if it is too sticky.For the filling Melt butter in a pan on medium heat and add flour stirring continuously.
As soon as the flour gets slightly brownish, add warm milk and stir well to remove any lumps.
Let it cook and thicken.As the sauce thickens, add salt and pepper to taste.
Now add the shredded boiled chicken.
Mix well and remove from the heat and set aside.To shape the dough Divide the dough four portions, to make medium sized breads.
Take one portion of the dough, flatten it between your palms and using a rolling pin, roll it into rectangular shape.Now place the rectangular sheet of dough vertically in front of you on the working counter, with the help of a knife/pizza cutter, make cuts from 1 inch away from the edge to the end of the edges with a gap of 1 cm.
Make sure the cuts are even numbered.Spoon some filling in the center,add grated cheese and oregano and start braiding.Fold the top and bottom part of dough and starting from one end, start braiding each pair of strip (overlapping)till you reach the end.
Place it in a baking tray lined with parchment paper.
Cover with damp muslin cloth and allow to rise for another hour.
once it has risen, gently brush well with beaten egg.Preheat oven to 180 degree Celsius and bake the bread for 30-35 minutes or till top gets browned well.Bake this for 12 minutes at 180 degree C.
Now increase the heat to 220 Degree C and bake for 5 to 8 minutes until you see a nice brown colour on the bread.
Remove it and serve warm.Serve Chicken Stuffed Bread over high tea along with other tea time snacks like Whole Wheat Carrot Cake Recipe, Baked Corn & Flour Tortilla Chips Flavored With Paprika Recipe, Baked Samosa Pinwheels Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/moumita.malla-gmail.com/Chicken_Stuffed_Bread.jpg, 14
Ingredients: salt,sunflower oil,spinach,red chilli flakes,fennel powder,onion,thyme leaves,pepper,sweet potato,dried oregano

Sweet Potato & Spinach Hash brown Recipe, 1 Onion - sliced,1 tablespoon Red Chilli flakes,1 tablespoon Dried oregano,Sunflower Oil - for cooking,1 cup Spinach - chopped,1 tablespoon Dried Thyme Leaves,1 tablespoon Fennel Powder,Salt and Pepper - to taste,2 Sweet Potato - grated,1 teaspoon Salt, 40, Continental, We begin making the Sweet Potato & Spinach Hash brown Recipe by heating a flat skilled with oil, Add in the onions and sauté till it turns golden brown.Then add in the grated sweet potato, spinach, spice and herb powders mentioned in the list.
Check for salt and mix well.
Keep sautéing till it is cooked.Take the pan off the heat.
Cool it down and once it is cooled down and then start shaping them into discs by using your hands.Heat a flat skillet, drizzle some oil and place these hash brown and toast them on either side for 2 minutes till it is golden brown and serve.
Serve the Sweet Potato & Spinach Hash brown Recipe along with some Toasted Bread and Glass of Plum Ginger Juice Recipe for your morning Breakfast.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Sweet_Potato__Spinach_Hash_brown_Recipe_.jpg, 10
Ingredients: salt,papad,green chilli,coconut,cloves garlic,curry leaves,cumin seeds (jeera),mattaice,green moong dal,turmeric powder

Kerala Style Kanji Payar Recipe, 4 Papad,1 Green Chilli - finely chopped,1 cup Green Moong Dal (Whole),2 cloves Garlic,2 sprig Curry leaves,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1/2 cup Fresh coconut - grated,1 cup Red matta rice,1 teaspoon Turmeric powder (Haldi), 55, Kerala Recipes, To begin making the Kanji Payar Recipe, wash and add rice and salt to a pressure cooker along with 4 cups of water.Pressure cook for 6 -7 whistle on high heat and lower the heat and cook for 15 minutes.
After 15 minutes turn off the heat.
Let the pressure release naturally and then open the pressure cooker.
Add more water if required to adjust the consistency of the rice Kanji.To make the Payar ThoranAdd the green gram in pressure cooker with 2 cups of water and salt.Pressure cook for 4-5 whistles and turn off the heat.Once the pressure is released cook off the excess water if any.In a blender add coconut, garlic, cumin seeds, green chilly, turmeric and blend.
The mixture should be coarse.Add the coconut mixture and curry leaves to the cooked green gram and mix well.
Roast the papad on low flame.To serve the Kanji Payar transfer the hot boiled rice to a serving bowl or a plate.
Add some ghee to the rice Kanji if you like.
Check the salt and adjust to suit your taste.
Serve the Payar and papad on the side and enjoy.Serve Kanji Payar with Tomato Garlic Chutney Recipe or Kerala Vendakka Thoran and Elai Vadam Recipe , https://www.archanaskitchen.com/images/archanaskitchen/Indian_Rice/Kerala_Style_Kanji_Payar_Recipe-1.jpg, 10
Ingredients: salt,coconut,fennel seeds (saunf),mustard seeds,green peas (matar),curry leaves,onion,cumin seeds (jeera),green chillies,sunflower oil

Pattani Kootu Recipe (Green Peas Curry), 1-1/2 Green peas (Matar),Salt - to taste,1 teaspoon Cumin seeds (Jeera),4 Green Chillies,1/2 cup Fresh coconut - grated,1 teaspoon Mustard seeds,1 Onion - finely chopped,1 teaspoon Fennel seeds (Saunf),1 teaspoon Sunflower Oil,1 sprig Curry leaves, 35, Kerala Recipes, To begin making Pattani Kootu Recipe (Green Peas Curry), in a mixer grinder, grind grated coconut, green chillies and cumin seeds into a thick paste.
Keep aside till required.Heat oil in a kadai.
Add mustard seeds and wait until they splutters.Add fennel seeds, curry leaves, and finely chopped onions and saute until the onions turn pinkish.Add the ground coconut masala reserved earlier and cook further until the coconut paste comes together from the sides of the pan.Add green peas and cook for about 3 minutes or till they are almost a bit soft and looks a little cooked.
Add salt and stir.Now add about 1/2 cup water and cook covered until the green peas are well cooked, and are almost mashable.Adjust salt if required and cook until the dish is thick in consistency, now turn off heat.Serve Pattani Kootu Recipe (Green Peas Curry) with Pudina Tawa Paratha Recipe (Mint Leaf Skillet Flat Bread), steamed rice, Varutharachu Sambar Recipe for a simple weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/jyothir/Kossamali_Pattani_Kootu.jpg, 10
Ingredients: salt,elephant yam (suransenairatalu),tamarind water,mustard seeds,asafoetida (hing),sesame (gingelly) oil,red chilli powder,curry leaves,white urad dal (split),peanuts (moongphali),turmeric powder,green chillies

Chenai Kizhangu Masiyal-South Indian Style Yam Masiyal, 1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,Salt - to taste,1/2 teaspoon White Urad Dal (Split),2 Green Chillies - finely chopped,1/2 teaspoon SSP Asafoetida (Hing),1/2 cup Raw Peanuts (Moongphali),2 sprig Curry leaves - torn,1/4 cup Tamarind Water,1/4 teaspoon Turmeric powder (Haldi),500 grams Elephant yam (Suran/Senai/Ratalu),1/2 teaspoon Red Chilli powder,1 tablespoon Sesame (Gingelly) Oil, 25, Tamil Nadu, To begin making the Chenai Kizhangu Masiyal, wash and clean the yam, peel the skin and cut them into 1 inch cubes.
Transfer these yam cubes into the pressure cooker along with tamarind water, turmeric powder and salt to taste.Close the lid and pressure cook for about 4 whistles.
Turn off the heat and allow the pressure to release naturally.
Once the pressure has released naturally open the cooker and mash the yam using a masher, leave a few yam chunks to add to the texture of the Chenai Masiyal.
Next cook the raw peanuts.
Add the raw peanuts into a pressure cooker along with 1/2 cup of water and salt to taste.Close the lid and pressure cook for 3 to 4 whistles.
Allow the pressure to release naturally and keep aside.Now we will continue to make the Chenai Kizhangu MasiyalHeat a pan on medium heat, add oil.
Once the oil is hot, add the mustard seeds and urad dal.
Allow the mustard seeds to crackle and the urad dal to turn golden brown.Once done add the hing, curry leaves, green chillies and saute for a few seconds.
Now add the cooked and mashed yam, turmeric powder, red chillie powder, salt to taste and cooked peanuts.
Saute for a few minutes until well combined.
Turn off the heat and transfer the Chenai Kizhangu Masiyal into a serving bowl and serve hot.Serve the Chenai Kizhangu Masiyal along with Steamed Rice, Chettinad Style Poondu Rasam Recipe and Sprouted Green Gram Kosambari Recipe- With Pomegranates  for a complete meal.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Chenai_Kizhangu_Masiyal_Recipe_12_1600.jpg, 12
Ingredients: cheese,corn flour,sunflower oil,amchur (dry mango powder),red chilli powder,del monte mint mayo,coriander (dhania) leaves,coriander powder,potato (aloo),wheat bread crumbs,dried oregano

Stuffed Potato Cutlet Recipe With Mint Mayo, 1 teaspoon Amchur (Dry Mango Powder),Whole Wheat Bread crumbs - for coating,Sunflower Oil - for deep frying,1/4 cup Del Monte Mint Mayo,4 Potatoes (Aloo),1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1/4 cup Cheese - grated,1 tablespoon Corn flour,3 sprigs Coriander (Dhania) Leaves - finely chopped,1 teaspoon Dried oregano, 45, Indian, To begin making the Stuffed Potato Cutlet Recipe With Mint Mayo, boil potatoes, peel the skin and grate into a bowl.Add red chili powder, cumin powder, amchur powder, coriander leaves, oregano, and salt to taste.
Mix well.Mix cornstarch with 1 teaspoon water, whisk well to ensure no lumps are present.
Keep aside.Take a portion of the potatoes, roll into balls.
Make a small hole in the middle.
Spoon in Del Monte Mint Mayo and then top it with grated cheese.
Take another small portion of the potato mix and cover the mayonnaise stuffed potato balls.
Seal well and make sure mayonnaise does not ooze out.
Flatten slightly into disc.Whisk  the cornstarch once again, dip the cutlets in the corn starch, coat with breadcrumbs well, keep aside.
Repeat this for the remaining mix.Heat oil for deep frying.
Once oil turns hot drop is carefully few potato cutlets at a time.
Fry on medium heat until cutlets turn crunchy and golden brown on all sides.
Remove from the oil and place on kitchen paper.Serve the Stuffed Potato Cutlet Recipe and serve it along with chutney as an appetizer for parties.
, https://www.archanaskitchen.com/images/archanaskitchen/10-Brands/Del_Monte_Mayo/Stuffed_Potato_Cutlet_Recipe_With_Mint_Mayo-2.jpg, 11
Ingredients: salt,spring onion greens,red bell pepper (capsicum),dill leaves,black pepper powder ground,parmesan cheese,baking powder,potato (aloo),cloves garlic,virgin olive oil,green zucchini,wheat bread crumbs

Zucchini & Red Pepper Muffin Recipe, 1 Red Bell pepper (Capsicum) - finely chopped,2 Green zucchini - grated,1 teaspoon Baking powder,4 cloves Garlic - grated,Salt - to taste,2 Spring Onion Greens - finely chopped,1 tablespoon Dill leaves - roughly chopped,1 Potato (Aloo) - boiled and mashed,1/4 cup Whole Wheat Bread crumbs,2 tablespoons Parmesan cheese - grated,2 tablespoons Extra Virgin Olive Oil,1/2 teaspoon Black pepper powder - coarsely ground, 45, Continental, To begin making the Zucchini & Red Pepper Muffin Recipe, get all the ingredients ready and grease a muffin pan with some olive oil and keep aside.Preheat the oven to 180 C.Into a pan; heat the olive oil, add in the garlic, onions, red peppers and sauté until the red peppers and onions are well roasted.Add in the grated zucchini and stir fry for a few seconds until slightly softened.
Allow the mixture to cool completely.Into a large bow, stir the sautéed vegetables, the potatoes and the remaining ingredients.
You can use a stand mixer or even use your hands to mix them all together.Scoop the Zucchini & Red Pepper Muffin into the greased muffin moulds.Place the muffin tray into the preheated oven and bake for about 25 minutes until you notice that the tops are golden and crusty and are firm to touch.Serve the Zucchini & Red Pepper Muffin Recipe along with Spicy Mexican Salsa or a relish or even the plain old tomato ketchup.
And so make sure you serve it along with a tall glass of lemonade that will go really well with the muffins.
They're perfect for picnics or lunchboxes too.
, https://www.archanaskitchen.com/images/archanaskitchen/World_Appetizers/zucchini_bell_pepper_muffin_cheese_recipe_party_snack_shutterstock_178467842.jpg, 12
Ingredients: salt,cumin powder (jeera),green chilli,red chilli powder,gram flour (besan),sugar,coriander (dhania) leaves,colocasia root (arbi),onion,turmeric powder,wheat bread crumbs,garam masala powder,sunflower oil

Arbi Cutlet Recipe (Spiced Colocasia Patties), 1 teaspoon Sugar,1/2 teaspoon Cumin powder (Jeera),1 Green Chilli - finely chopped,2 sprig Coriander (Dhania) Leaves - finely chopped,1 tablespoon Gram flour (besan),Sunflower Oil - for frying,1 teaspoon Garam masala powder,Salt - to taste,1 Onion - finely chopped,4 tablespoon Whole Wheat Bread crumbs,1 teaspoon Turmeric powder (Haldi),1/2 teaspoon Red Chilli powder,150 grams Colocasia root (Arbi), 40, North Indian Recipes, We begin making the Arbi Cutlet (Spiced Colocasia Patties)  by cooking the arbi in a pressure cooker with 1/2 a cup of water for about 4 whistles.
 Simultaneously start prepping with the other ingredients and keep it ready.Once the arbi is cooked, leave the pressure cooker to release all the pressure naturally.
Then later on drain the liquid and peel of the skin.
With the help of the potato masher, mash all the arbi to a paste.In a mixing bowl, add all the chopped ingredients,spices, salt to taste and the mashed arbi along with besan and mix it thoroughly.Divide the mixture equally into a medium sized patties and coat it evenly with bread crumbs.Heat a Non stick flat bottomed pan with enough oil to pan fry the patties.
Place the patties and pan fry them on both the sides till it turn golden brown.You can relish the Arbi Cutlet (Spiced Colocasia Patties) along with Dhaniya Pudina Chutney (No Onion No Garlic).
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/sept-19/Arbi_Cutlet_Tikki_Recipe_North_Indian_Snack-2.jpg, 13
Ingredients: corn flour,icing sugar,milk,water,sugar,lemon,lemon,caster sugar,yellow food colour,mint leaves (pudina),agar agar,graham cracker crumbs (eg. marie biscuits ),butter

No Bake Lemon Bars Recipe, Mint Leaves (Pudina) - as required,1 pinch Yellow food colour - optional,1 cup Graham cracker crumbs - (eg. marie biscuits powdered),1/2 cup Water,1/2 cup Fresh cream - or milk,1/4 cup Caster Sugar,1 tablespoon Lemon zest,2 tablespoon Corn flour,Icing Sugar - as required,1-1/2 tablespoon Agar agar,1/2 cup Sugar,1/3 cup Lemon juice,1/4 cup Butter - melted, 50, Continental, To begin making the No Bake Lemon Bars Recipe, in a blender add the cracker biscuits and blend into fine crumbs.
Transfer the crumb to a wide bowl.Add melted butter, caster sugar and lemon zest to the crackers crumb.
Mix well with your fingers.
Line a Rectangular Tart Pan with parchment paper.
Transfer the crumb to the pan and press it tight into a very firm even layer.
Place it in fridge for about 30 minutes to set.
This will be the base of the no bake lemon bar recipe.Next to make the filling, add agar powder and 1/2 cup water in a sauce pan.
Place it on stove,and heat it with constant stirring until agar powder dissolves and starts to thicken up.Once the agar powder starts to thicken, add sugar and keep stirring until sugar is completely dissolved.Mix corn flour into lemon juice and make sure no lumps are present.
Add this mix to the agar mixture.
Stir well.
Stir frequently and continue to cook until the mixture has thickened and coats the back of the wooden spoon.Add fresh cream and whisk well.
If you adding yellow food color, add it now.
Remove the crumb base from the fridge and pour the lemony filling.
With a clean flat spatula even the top layer of the lemon bar.
Once the filling cools down, pop it into fridge for about 2 to 3 hours or until set and firmed up.Once the No Bake Lemon Bars are fully set remove from fridge and using a sharp knife cut into squares or rectangles.When you are ready to serve the Lemon Bars, dust with icing sugar and serve topped with mint leaves.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/No_Bake_Lemon_Bars_Recipe-1.jpg, 13
Ingredients: salt,ginger,asafoetida (hing),ajwain (carom seeds),red chilli powder,chaat masala powder,gram flour (besan),coriander (dhania) leaves,onion,rice flour,turmeric powder,green chillies,sunflower oil

Pan Fried Onion Pakora Recipe - A Perfect Diwali & Evening Snack, 1/2 teaspoon Turmeric powder (Haldi),2 sprig Coriander (Dhania) Leaves - finely chopped,Sunflower Oil - for cooking,Salt - to taste,1 inch Ginger - grated,2 Green Chillies - finely chopped,1 cup Gram flour (besan),3 Onions - thinly sliced,1/2 teaspoon Ajwain (Carom seeds),1/4 teaspoon Asafoetida (hing),1/4 cup Rice flour,Chaat Masala Powder - for sprinkling,1/2 teaspoon Red Chilli powder, 40, Indian, To begin making the Pan Fried Onion Pakora Recipe, first get all the ingredients together for making the pakora.In a large mixing bowl, add all the ingredients- besan, rice flour, onions, coriander leaves, green chilies, ginger, turmeric powder, red chili powder, ajwain, asafoetida, salt , except the oil and the chaat masala into a large mixing bowl and combine them well.Add very little water to make a thick batter.
Check the salt and spice and adjust to suit your taste.We will be using a Kuzhi Paniyaram Pan to make the pan fried onion pakoras, you can also optionally cook these in an air fryer or even on a skillet with little oil.Preheat the Kuzhi Paniyaram Pan on medium heat.
Add a few drops of oil into each of the cavities.
Spoon a portion of the onion pakora mixture into the cavities and allow the pakoras to cook on medium heat until browned and crisp on both sides.
Flip the pakoras around as you are cooking so it cooks evenly on all sides.Once done, place the Pan Fried Onion Pakoras on a platter and serve it along with a Tetley Lemon & Honey Green Tea and a favorite chutney like Sweet & Spicy Raw Mango Chutney, a Coriander Chutney, or a Moroccan Harissa Sauce for a unique twist.
, https://www.archanaskitchen.com/images/archanaskitchen/Indian_Tea_Time_Snacks/Pan_Fried_Onion_Pakora_Recipe_A_Perfect_Evening_Snack-1.jpg, 13
Ingredients: salt,green chilli,mustard seeds,poha (flattened rice),green moong sprouts,red chilli powder,virgin olive oil,dry red chilli,sugar,cumin seeds (jeera),peanuts (moongphali),flax seeds,turmeric powder,instant oats (oatmeal)

Oats Chivda Recipe- Oats Poha Mixture- No Onion No Garlic, 1 pinch Turmeric powder (Haldi),3/4 cup Instant Oats (Oatmeal),Salt - as required,1/2 teaspoon Mustard seeds,1 teaspoon Sugar,1/2 Green Chilli - slit,1/4 cup Green Moong Sprouts,1/4 cup Raw Peanuts (Moongphali),1 Dry Red Chilli - broken,1 tablespoon Flax seeds,1 pinch Red Chilli powder,1 pinch Cumin seeds (Jeera),1.5 teaspoon Extra Virgin Olive Oil,1 cup Poha (Flattened rice), 79, Indian, To prepare Oats Chivda Recipe, heat a skillet, on medium heat and dry roast 3/4 cup of oats till it turns golden brown.
This will take about 3-5 minutes.
Turn off the flame, transfer to a bowland  keep it aside to cool.
In the same pan, roast a cup of poha  for 5 minutes.
Transfer it into the same bowl as the oats and keep aside.
Heat olive oil in a Deep frying pan, add mustard and cumin seeds and let the mustard seeds crackle Then add a handful of peanuts and half broken red chillies to it.When the peanuts are fried to golden, then add slit green chillies and cook until the peanuts are roasted well.Switch off the gas.
Now add a pinch of red chilli powder, a pinch of turmeric powder and salt along with sugar and mix well.Then add the poha and oats to the pan.Mix everything together and then add sprouts.
Mix well.When the oats chivda cools down completely, then sprinkle flax seeds and serve immediately or store in an airtight container.Serve Oats Chivda Recipe during tea time along with Masala Chai.
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