anandhuvasudev/southindiandish huggingface dataset:
Ingredients: baking powder,salt,ginger,milk,jaggery,cranberries,brown sugar (demerara sugar),eggs,black pepper powder,flour (maida),butter,cinnamon powder (dalchini)

Sticky Cranberry Gingerbread Recipe, 1-1/2 cups All Purpose Flour (Maida),1-1/2 teaspoons Baking powder,1/4 cup Jaggery,1/2 cup Butter (unsalted),1 tablespoon Ginger - grated,1/2 teaspoon Black pepper powder,2 Whole Eggs - lightly beaten,1/4 cup Brown Sugar (Demerara Sugar),1/2 cup Milk,1/2 teaspoon Salt,2 tablespoons Honey,1/4 cup Cranberries,1/2 teaspoon Cinnamon Powder (Dalchini), 70, Continental, We begin making the Sticky Cranberry Gingerbread Recipe by preheating the oven to 180 degree Celsius for 10 minutes.
Grease the loaf mold with butter paper and keep it ready.In a small pan, add the cranberries and 2 tablespoons of castor sugar and ½ cup water and let it boil till it turns into a compote.Then keep all the dry ingredients along with grated ginger ready in a mixing bowl.
Mix it till it well combined.In a sauce pan add butter, brown sugar, jaggery, honey and milk and heat it on a very slow flame, till it all combined.
Make sure you do not overheat it otherwise it will curdle.In a small bowl beat the eggs along with few drops of vanilla essence and keep it ready.Add the butter and sugar mixture to the dry ingredients and mix well using a whisk.
Then add the egg mixture and the cranberry compote.
Whisk well.Add the batter into the mold carefully and make the surface even.
Bake it in the oven for about 45 minutes.Serve the Sticky Cranberry Gingerbread Recipe as a Tea Time Snack or make it as a dessert for any Festive occasion., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Sticky_Cranberry_Gingerbread_Recipe_.jpg, 12
Ingredients: tomato,salt,cumin powder (jeera),ginger,green chilli,coriander powder,red chilli powder,cloves garlic,onion,button mushrooms,turmeric powder,garam masala powder,sunflower oil

Mushroom Do Pyaza Recipe, 1 teaspoon Cumin powder (Jeera),1 inch Ginger - chopped,1 teaspoon Garam masala powder,Salt - to taste,1 Tomato - finely chopped,1 teaspoon Red Chilli powder,1 Onion - finely chopped,1 Onion - cut into cubes,500 grams Button mushrooms,1 Green Chilli - slit,1/4 teaspoon Turmeric powder (Haldi),4 cloves Garlic - chopped,Sunflower Oil,2 teaspoons Coriander Powder (Dhania), 40, North Indian Recipes, To begin making the Mushroom Do Pyaza Recipe, heat a kadai with oil, first add cubed onions and capsicum and saute until they turn soft and caramelized.
Take them out and keep it aside.Add ginger and garlic, allow it to soften.
Once done add chopped onions and cook till they turn translucent.Add chopped tomatoes and sprinkle with little salt so that the tomatoes become mushy and soft.At this point you can add all the spice powders including red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala powder, salt and saute well.Add chopped mushrooms and cook until the water is all evaporated.
Check for salt and add if required.Add sautéed onions and bell peppers at the end and mix well.
Cook until the mixture becomes semi dry.Serve the Mushroom Do Pyaza Recipe along with Tawa Paratha or Phulka and Palak Dal to make it a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Mushroom_Do_Pyaza_Recipe_.jpg, 13
Ingredients: salt,sambar powder,mustard seeds,bottle gourd (lauki) cubes,dry red chilli,curry leaves,white urad dal (split),sesame seeds (til seeds),sunflower oil

Pumpkin Spice Curry Recipe - Andhra Style Pumpkin Curry, 1 teaspoon White Urad Dal (Split),1 Dry Red Chilli,1/2 teaspoon Mustard seeds,1 teaspoon Sesame seeds (Til seeds),Salt - to taste,1 teaspoon Sambar Powder,1 teaspoon Sunflower Oil,300 grams Bottle gourd (lauki) - cut into 1/2 inch cubes,1 sprig Curry leaves, 20, South Indian Recipes, To begin making the Sorakaya Koora / Masala Curry recipe, firstly peel the bottle gourd and cut into 1/2 inch cubes.
Keep it aside.Into a pressure cooker, add the cut Bottle gourd/ Sorakaya, along with a little salt,  pinch of turmeric powder and 2 tablespoons water.
Pressure cook on high heat for 2 whistles and turn off the heat.Release the pressure immediately, by running it under cold water.
This will prevent the bottle gourd from getting over cooked.Heat a heavy bottomed pan, add mustard seeds, urad dal, sesame seeds, and red chillies.
Allow it to crackle and the dal to turn golden brown.Stir in the curry leaves, the cooked Sorakaya/ bottle gourd, sambar powder, salt to taste and stir well to combine.Cover the pan and cook the Sorakaya Koora for 2-3 minutes until all the masala comes together.Once done, check the salt and adjust according to taste.
Turn off the heat, transfer to a serving bowl and serve hot.Serve Sorakaya Koora Recipe along with Mixed Vegetable Sambar, Beetroot Pachadi and Steamed Rice for your weekday lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Sorakkai_Poriyal_Recipe_Bottle_gourd_Palya_South_indian_sabzi_3_1600.jpg, 9
Ingredients: salt,eggs,instant coffee powder,vanilla,dark chocolate,caster sugar

Dark Chocolate Cream Jars Recipe, 3 tablespoons Caster Sugar,1 teaspoon Vanilla Extract,100 grams Dark chocolate - chopped,pinch Salt,3 Egg yolks,240 ml Fresh cream - (25% fat will do),1/2 teaspoon Instant Coffee Powder, 55, French, To prepare Dark chocolate Pots de crème recipe, preheat your Oven to 180 degrees Celsius/350 degrees Fahrenheit.Chop up the chocolate and place in a mixing bowl.In a Saucepan, heat together the cream, sugar, salt and coffee powder until the sugar dissolves, and the mixture starts bubbling around the edges.Pour this cream mixture over the chocolate and mix until all the chocolate is melted.
Let cool for 10 minutes.Mix in the egg yolks and vanilla.Pour the custard into small ramekins or oven safe serving bowls.Place the ramekins/bowls into a larger baking pan.
Fill the outer pan with water up to half the height of the ramekins.Bake in preheated oven for 30-35 minutes until edges are set but center is still wobbly.Remove the ramekins from the water bath and cool.Garnish with shaved chocolate or whipped cream (optional).Serve Dark chocolate Pots de crème recipe warm or at room temperature as a dessert during an elaborate French meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/akshatha/Dark_chocolate_Pots_de_creme.jpg, 6
Ingredients: wheat brown bread,spring onion greens,ginger,achari mayo,cloves garlic,nutralite garlic oregano,onion,button mushrooms

Spicy and Creamy Achari Mushroom Open Toast Recipe, 1 tablespoon Nutralite Garlic & Oregano Spread,200 grams Button mushrooms - sliced,4-5 Spring Onion Greens - finely chopped,4 Whole Wheat Brown Bread,1 Onion - finely chopped,2 cloves Garlic - finely chopped,2 tablespoons Achari Mayo,1 inch Ginger - finely chopped, 30, Continental, To begin making the Spicy and Creamy Achari Mushroom Open Toast Recipe, keep the ingredients prepped and ready.Warm a teaspoon of Nutralite Garlic and Oregano Spread in a pan and add the finely chopped onions, ginger and garlic and sauté for a minute till they are lightly browned.Stir in the mushrooms and spring onions and saute until the mushrooms get lightly cooked and ensure it has not released too much water.
Once the mushrooms are done, stir in the Nutralite Achari mayo and turn off the heat.
Give the Achari Mushroom mixture a try and adjust the salt if required, as the Nutralite Achari mayo in itself is packed with a lot of salt and flavours.Toast your favourite sliced bread in a toaster or oven and spread the slices out on a platter.
Spread the Nutralite Garlic and Oregano Spread over the bread slices.Spoon the Achari Mushroom Mixture over the toasts and serve immediately.Serve Spicy and Creamy Achari Mushroom Open Toast along with Chickoo Banana Date Smoothie for a filling breakfast., https://www.archanaskitchen.com/images/archanaskitchen/World_Breakfast/Spicy_Mushroom_and_Spring_Onion_Toast_Recipe-1.jpg, 8
Ingredients: dry ginger powder (ly ginger will also do),wheat flour,hung curd (greek yogurt),mango (ripe),muesli,butter

Mango Greek Yogurt Cheesecake with Muesli Crumble Recipe, 2 tablespoon Whole Wheat Flour,1 tablespoon Butter - melted,2 tablespoon Honey,1 Mango (Ripe) - chopped,2 teaspoon Dry ginger powder - (freshly grated ginger will also do),2 tablespoon Muesli,1 cup Muesli,1 cup Mango (Ripe) - pureed,1 cup Hung Curd (Greek Yogurt), 90, Continental, To begin making the Mango Greek Yogurt Cheese cake with Muesli Crumble Recipe preheat the oven at 150 degree Celsius for 10 minutes.Prep the mangoes by peeling of the skin and chopping them into small pieces and blitz it in the mixer to a smooth puree.Keep it aside.Now crumble the muesli to a coarse mixture, mix it with wheat flour and melted butter and mix well.
It will have a sand like texture.
Add this into a mason jar evenly and then press it till it is even.
Bake it in the oven for about 10 minutes.Now to make the cheese mixture, mix in all the ingredients - mango puree, curd, honey and ginger powder into a smooth mixture and then carefully add this into the Mason jar and fill it till the brim.Keep the Mason jar immersed inside a pan containing water and bake it in the oven for about 15 minutes.After baking take Mango Greek Yogurt Cheesecake out and refrigerate for about 30 minutes till it cools down and sets and then garnish it with chopped mango and muesli.Serve the Mango Greek Yogurt Cheesecake with Muesli Crumble Recipe after a 15 minute Cauliflower Fried Rice and Soy Chunks Manchurian Recipe In Sweet & Spicy Chinese Sauce just to finish of your simple Sunday Meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Mango_Greek_Yogurt_Cheesecake_with_Muesli_Crumble_Recipe_.jpg, 6
Ingredients: salt,green beans (french beans),bay leaves (tej patta),cloves garlic,water,carrot,stalks celery,green peas (matar),onion,cinnamon stick (dalchini),lemon,parsley leaves,black pepper powder,rolled oats instant oats,chicken breasts bless,sweet potato,sunflower oil

Healthy Creamy Chicken Soup With Vegetables Recipe, Salt - to taste,1 Sweet Potato - boiled and pureed,300 grams Chicken breasts - boneless,50 grams Green beans (French Beans) - cut into 1 inch pieces,1 Onion - chopped,2 clove Garlic - finely chopped,2 Bay leaves (tej patta),1 teaspoon Sunflower Oil,2 inch Cinnamon Stick (Dalchini),1/4 cup Parsley leaves - finely chopped,1 teaspoon Black pepper powder - crushed,1 Lemon juice,2 Stalks Celery - roughly cut into pieces,2 Carrots (Gajjar) - cut into half and diced,4 cups Lukewarm Water,1/4 cup Green peas (Matar) - steamed,40 grams Rolled Oats Or Instant Oats, 70, Continental, To begin making the Healthy Creamy Chicken Soup With Vegetables recipe, heat half the water in a large saucepan, add the bay leaves and cinnamon and add the chicken along with salt.
Simmer the chicken in the water for about 10 to 15 minutes.
Drain the chicken and keep the water as will be using it as chicken stock.
Shred chicken into 1/4-inch-wide strips and keep aside.In the same pot, heat a teaspoon of oil, add the garlic, celery and onion.
Sauce until the onion softens.
Add the carrots, peas, pureed potatoes, beans, salt and pepper and stir for a few minutes.
Add the chicken stock and the remaining 2 cups of water, oats and shredded chicken into the pot.
Stir well until the soup becomes a little creamy from the oats.
Cover the pot and allow the soup to simmer for about 10 minutes.
Adjust the salt and pepper to taste.
Stir in the chopped parsley, lemon juice and serve.Serve Healthy Creamy Chicken Soup With Vegetables along with Garlic Bread and Spicy Basil Fried Rice., https://www.archanaskitchen.com/images/archanaskitchen/0-Saffola_FitFoodie/4-Creamy_Chicken_Soup_With_Vegetables_Recipe_Saffola_Oats_Fit_Foodie-1.jpg, 17
Ingredients: tomato,salt,green chilli,coriander (dhania) leaves,chaat masala powder,red chilli powder,kabuli chana (white chickpeas),mango,onion,lemon,mint leaves (pudina),sunflower oil

Chickpea Salad Recipe With Raw Mango, 1/2 tablespoons Red Chilli powder,Salt - as required,1/2 cup Mango (Raw) - chopped,1 cup Kabuli Chana (White Chickpeas) - soaked overnight,1/2 tablespoon Chaat Masala Powder - optional,1 Onion - chopped,2 tablespoons Lemon juice,1 Green Chilli - chopped,1 tablespoon Sunflower Oil,1 tablespoon Mint Leaves (Pudina) - minced,1 Tomato - chopped,2 tablespoons Coriander (Dhania) Leaves - minced, 35, Indian, To begin with Chickpea Salad with Raw Mango, wash and soak the chickpeas overnight.
In a pressure cooker, add the chana and water and pressure cook for 6 whistles on high flame, reduce the flame and continue to cook for 15 more minutes.
Turn off the flame.
Allow the pressure to release naturally, drain the water and transfer the chana into a bowl and set aside.
In a mixing bowl, combine the chana, onions, chopped green chilli, tomatoes, salt, red chilli powder and give the mixture a good stir.To this add raw mango pieces, chaat masala, lemon juice and toss the salad mix.
Garnish with chopped coriander and mint leaves.
Serve Chickpea Salad With Raw Mango as a tea time snack with Masala Chai or Watermelon Carrot Radish Juice Recipe and Baked Mathri.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Lubna_Karim/Chickpea_Salad_with_Raw_Mango_1600.jpg, 12
Ingredients: tomato,salt,ginger,amchur (dry mango powder),karela (bitter gourd pavakkai) seeds,red chilli powder,cloves garlic,jaggery sugar,onion,coriander powder,turmeric powder,garam masala powder,sunflower oil

Bitter gourd spice vegetable recipe, 2 Tomatoes - finely chopped or pureed,1 teaspoon Jaggery - or sugar,Sunflower Oil - for cooking,1 teaspoon Garam masala powder,Salt - to taste,1 inch Ginger - grated,1 teaspoon Coriander Powder (Dhania),2 cloves Garlic - grated,Red Chilli powder - to taste,3 Karela (Bitter Gourd/ Pavakkai) - cut into thin wedges with seeds removed,1 teaspoon Turmeric powder (Haldi),1 teaspoon Amchur (Dry Mango Powder),1 Onion - thinly sliced, 25, Bengali Recipes, To begin making the Karela Masala Sabzi Recipe, we will first cook the karela in the pressure cooker.
You can also steam it in your steamer if you wish.Place the karela in the pressure cooker; add in 2 or 3 tablespoons of water, sprinkle some salt and some turmeric powder.
Give it a stir.Cover the cooker and pressure cook until you hear just one whistle.
Turn off the heat and release the pressure immediately by placing the cooker under tap water.
This releases the pressure immediately.
Watch the video recipe of how to cook vegetables in a pressure cookerOnce the karela is cooked, we will proceed to make the masala.Heat 2 tablespoons of oil in a heavy bottomed pan; add in the onions, ginger and garlic in the pan.Saute on low to medium heat until the onions have become tender and the raw smell goes away.Once the onions are tender, add in the tomatoes and the remaining masalas, including amchur masala, garam masala,dhania powder, salt and red chilli powder.Stir fry until the tomatoes are partially cooked.
Next add in the steamed karela, check for the salt and spice levels and adjust to suit your taste.Cover the pan; turn the heat to low and cook the karela along with its masala for about 10 minutes until the karela is soft and well coated with the masala.Once done, add in the chopped coriander leaves and turn off the heat.
Transfer the Karela Masala Sabzi into a serving bowl.Serve the Karela Masala Sabzi along with Panchmel Dal, Palak Raita and Phulka for an everyday meal., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Dry/Karela_Sabzi_with_Onions_and_Tomatoes_Recipe-2.jpg, 13
Ingredients: foxtail millet,idli rice,white urad dal (split),methi seeds (fenugreek seeds),idli dosa podi (milagai powder)

Foxtail Millet Podi Dosa Recipe, 2 cups Foxtail Millet,Idli Dosa Podi (Milagai Powder),1 cup White Urad Dal (Split),1 teaspoon Methi Seeds (Fenugreek Seeds),1 cup Idli Rice, 565, South Indian Recipes, To begin making the Foxtail Millet Podi Dosa Recipe, we will first rinse all the ingredients and soak the millet, rice together in a bowl and the urad dal and fenugreek seeds in another bowl.
Soak them for at least 6 hours.Grind urad dal and fenugreek seeds in a  mixer grinder to make it to a smooth and fluffy batter.
Pour the ground batter to a large mixing bowl.
Next grind the rice using just enough water to make a smooth batter.
Add it to the urad dal batter, add 3 teaspoons salt and stir well to combine the batter.
Cover the batter and place it in a warm place to ferment until it doubles in size (about 6 to 8 hours)Once the batter is fermented you can make idlis or dosas out of it.Method to Make Podi DosaHeat a skillet or dosa tawa over medium heat and grease if it an iron skillet.
Pour a ladleful of the millet dosa batter on the skillet and spread in a circular motion to make a thin crepe.
Drizzle a teaspoon of oil or ghee around the dosa and cook until it gets golden brown and crisp.Once done, sprinkle the Idli Milagai Podi over the dosa batter and fold into half and serve.Proceed the same way to make the remaining dosas.Serve the Foxtail Millet Podi Dosa along with Bottle Gourd Peel Chutney Recipe for breakfast or even make it for a tea party or a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Priya__Suresh/Foxtail_Millet_Podi_Dosa_Recipe-1_1600.jpg, 5
Ingredients: salt,yellow moong dal (split),wheat flour,cumin powder (jeera) roast ground,coconut,cardamom (elaichi) podsseeds,nolen gur,rice flour,jaggery heated till molten condensed milk,sesame seeds (til seeds),sweet potatoes,sunflower oil

Bhaja Pithe Recipe, 2 Cardamom (Elaichi) Pods/Seeds - crushed,Jaggery - heated till molten or condensed milk,Rice flour - as required,1 cup Yellow Moong Dal (Split) - boiled,2 Sweet Potatoes - boiled,1-1/2 cups Nolen Gur,1-1/2 teaspoons Sesame seeds (Til seeds),1 cup Fresh coconut,1 pinch Salt,1/2 teaspoon Cumin powder (Jeera) - roast and ground,1 teaspoon Whole Wheat Flour,Sunflower Oil - to deep fry, 120, Bengali Recipes, To prepare Bhaja Pithe Recipe, get ready with all the ingredients.
Take a kadai and dry roast coconut and jaggery, stir constantly till fragrant and done, to avoid burning.
Keep aside.To make the dough, in a bowl, mash the boiled moong dal and boiled sweet potatoes.Add jaggery, salt, roasted cumin powder and sesame seeds and mix well.Add wheat flour and rice flour and make the dough soft.To make Bhaja PitheMake small balls from the prepared dough.Take one by one and Flatten using your palm then with thumb and finger make shapes as of a bowl.Stuff the coconut filling in it and close its edges and make a shape like the puli pithe.Deep fry in hot oil on medium flame in a deep frying pan, till they are golden brown.
Deep fry in batches.
Allow it to cool and drizzle condensed milk or liquid jaggery to serve Bhaja Pithe Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Deboshruti.ghosh/Bengali_Style_Bhaja_Pithe_Coconut_Stuffed_Sweet_potato_fry-1.jpg, 12
Ingredients: tomato,salt,ginger,makki ka atta (yellow corn meal flour),asafoetida (hing),ghee,spinach leaves (palak),water,dry red chillies,garlic,mustard greens,cumin seeds (jeera),tofu,turmeric powder,green chillies,garam masala powder,sunflower oil

Saag Tofu Recipe (Tofu Simmered in Spiced Mustard & Spinach Leaves), 2 inch Ginger,8 Garlic - minced,1/2 teaspoon Turmeric powder (Haldi),Water - as required,3 Dry Red Chillies,1 teaspoon Garam masala powder,Salt - to taste,300 grams Spinach Leaves (Palak),1 teaspoon Cumin seeds (Jeera),1 teaspoon Ghee,250 grams Tofu - cut into cubes,1/4 cup Homemade tomato puree,Asafoetida (hing) - a pinch,2 tablespoon Makki Ka Atta (Yellow Corn Meal Flour),1 teaspoon Sunflower Oil,4 Green Chillies - chopped,300 grams Mustard greens, 60, North Indian Recipes, To begin making the Saag Tofu Recipe, we will first wash the green well in water.
Chop both the greens and steam them in a steamer for 4 to 5 minutes or pressure cook them for a couple of whistles.
If you plan to pressure cook in a pressure cooker, to make sure you turn off the heat after a couple of whistles and run the cooker under cold water to release the pressure immediately.
Releasing the pressure immediately, helps retain the green color of the greens.
Once the saag (mustard and spinach leaves) are cooked, cool them for a bit.
Once cooled puree the cooked spinach and mustard (saag) in blender and set aside.Heat a teaspoon of oil in heavy bottomed pan over medium heat.
Add the diced tofu and pan fry it until it turns golden brown in color.
Once done, remove from the pan and keep it aside in a bowl.In the same pan, add a teaspoon of ghee and heat over medium heat.
Add the red chilies, cumin and allow them to roast and crackle.
Once they crackle, add in the asafoetida, garlic, green chiles and stir for a few seconds.Add the in the tomato puree, turmeric powder,  garam masala powder and bring the saag masala mixture to a brisk boil.
Once it comes to a boil, add in the cooked and pureed saag.
the corn meal and the pan fried tofu.
Add the salt and stir.
Simmer for about 5 minutes until the Saag Tofu thickens and absorbs all the spices.
Check the salt and spices and adjust to suit your taste.Turn off the heat, transfer to a serving bowl and serve.
Serve the Saag Tofu along with pickle onions and Tawa Paratha or Makki Roti for lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sapana_Behl/Vegan_Saag.jpg, 17
Ingredients: fish sauce,red bell pepper (capsicum),red chillies,salt,rice flour,lemongrass stalks,cloves garlic,soy sauce,nutralite garlic oregano,coriander (dhania) leaves,shrimps

Vietnamese Lemongrass Shrimp Skewers Recipe, 500 grams Shrimps,6 sprig Coriander (Dhania) Leaves - chopped,Salt - to taste,1 Red Bell pepper (Capsicum),Nutralite Garlic & Oregano Spread,4 cloves Garlic - finely chopped,1 Fresh Red chillies - slit,1/2 cup Rice flour,6 Lemongrass - stalks,10 Shallots - finely chopped,2 teaspoon Soy sauce,2 teaspoon Fish sauce, 40, Vietnamese, To begin making the Vietnamese Lemongrass Shrimp Skewers Recipe, you will have to clean the prawns and de-vien them.
Wash it thoroughly again.
Add them into a mixer and give it a blitz to make it a paste but it still has to remain quite chunky.
Heat a skillet with Nutralite Garlic & Oregano Spread, add chopped garlic and saute till softens, add in chopped onions and sprinkle salt and saute till they turn golden brown and is caramelised.
Add chopped red capsicum, and saute till they turn soft.
Once done add the sautéed vegetables into the ground shrimp mixture.
Add chopped coriander leaves, fish sauce, soy sauce, salt to taste, rice flour and give it a mix.
Divide the mixture into 6 portions.
In order to skewer them on the lemon grass.
Take a lemongrass stick and take one portion of the shrimp mixture and shape it as a lollipop at one end.
Do the same for the rest.
Heat skillet with on medium heat, drizzle oil and place the skewers and roast the Lemongrass Shrimp Skewers evenly till it is golden brown.
The shrimp will take about 10 minutes to cook well.
Once done, serve hot.Serve the Vietnamese Lemongrass Shrimp Skewers Recipe along with Vietnamese Rice Noodle Salad and Chicken Bánh Mì Recipe for your weekend party., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Article-2018/Vietnamese_Lemon_Grass_Skewers_with_Shrimp-4_1600.jpg, 11