anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,ginger,green chilli,spinach,mustard seeds,asafoetida (hing),gram flour (besan),curd,curry leaves,dry red chilli,cumin seeds (jeera),turmeric powder,sunflower oil

Palak Kadhi Recipe - Spinach Kadhi, 1 cup Curd (Dahi / Yogurt),1/2 teaspoon Turmeric powder (Haldi),1 Green Chilli,2 Dry Red Chilli,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,1 inch Ginger,1 cup Spinach,Sunflower Oil,2 teaspoon Gram flour (besan),1 sprig Curry leaves,1 pinch Asafoetida (hing), 30, Rajasthani, To begin making the Palak Kadhi Recipe (Spinach Yogurt Curry), we will first pressure cook the spinach, green chillies, ginger and cumin in a pressure cooker with little water for about 1 whistle.
Let the pressure release naturally.Once the pressure is released, add the cooked ingredients into a blender and grind to form a smooth paste.
Keep it aside.In a sauce pan mix curd, besan, turmeric powder together and whisk well till it combines.
Keep the sauce pan on medium heat and add about 1/2 cup of water and pureed spinach paste.Whisk well and bring it to a boil.
When it comes to boil, add salt to taste and switch off the heat.The next step is to temper the kadhi.
Heat a small tadka pan with oil, add cumin seeds, mustard seeds and allow it to splutter for few seconds.After few seconds, add curry leaves, asafoetida, dry red chillies and saute for few seconds.
Add this tadka to the kadhi and give it a mix.
Serve the Palak Kadhi along with Phulka, Aloo and Capsicum Sabzi and Aamras for your everyday meals., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Palak_Kadhi_Recipe_Spinach_Yogurt_Curry.jpg, 13
Ingredients: salt,red chilli powder,curry leaves,chicken,sooji (semolina rava),rice flour,turmeric powder,garam masala powder,sunflower oil

Restaurant Style Chicken 555 Recipe, 1 tablespoon Red Chilli powder,Curry leaves - a few,2 tablespoons Sunflower Oil - to cook,Salt - to taste,1 teaspoon Garam masala powder,1 tablespoon Sooji (Semolina/ Rava),1 teaspoon Rice flour,250 grams Chicken - chopped,1 teaspoon Turmeric powder (Haldi), 20, Indian, To begin making Restaurant Style Chicken 555 Recipe, wash the chicken pieces in thoroughly under running water.In a mixing bowl, marinate the chicken with all the spices mentioned- red chilli powder, haldi, garam masala, rice flour, semolina and salt.
Mix well to coat the chicken properly and allow it to rest for about 30 minutes under refrigeration.Once the marination is done, heat oil in a shallow frying pan.Once the oil is hot on medium heat, place the marinated chicken in the pan.
Place only number of pieces which can fit into the pan in one layer with a little space between them.
Do not overcrowd.
Also pour the marinated mix in the pan.
I made it in two batches and hence had to reserve half of the marinated mix for the next batch.
You can fry according to the quantity.Once the chicken are crisp and done, add a few curry leaves and sauté till leaves become crisp.Serve Restaurant Style Chicken 555 Recipe topped with the leftover masala in pan along with curry leaves over the pieces.Serve Restaurant Style Chicken 555 Recipe along with a meal Mughlai Style Chicken Changezi Recipe and Whole Wheat Onion Stuffed Kulcha Recipe for a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/gricha874-gmail.com/RESTAURANT_STYLE_CHICKEN_555__NO_DEEP_FRY_NON_VEG_APPETIZER.jpg, 9
Ingredients: tomato,turmeric powder,rye,kashmiri red chilli powder,salt,coriander (dhania) leaves,curry leaves,ginger garlic paste,dry red chillies,onion,oil,green chillies

Kerala Tomato Fry Recipe - Kerala Tomato Fry Recipe,  1 tablespoon rye, oil - as per use, 1 tablespoon ginger garlic paste, 1/2 tablespoon Kashmiri red chilli powder, 5 curry leaves, 2 tablespoons green coriander - finely chopped, 3 dry red chillies - broken, salt - as per taste,4 tomatoes - chopped, 1/2 tablespoon turmeric powder, 2 green chillies - chopped, 2 onions - finely chopped, 30, Kerala Recipes, To make Kerala Tomato Fry, first heat the oil in a pan.
Add mustard seeds and dry red chilies.
When the mustard starts to crackle, add curry leaves, green chilies and onions.
After 1 minute add ginger garlic paste.
Cook onion until it becomes soft and brown.
After that add Kashmiri red chilli powder and turmeric powder.
Mix well and add chopped tomatoes.
Let it cook for 5 to 7 minutes.
After the tomatoes are soft, add salt and mix.
Cook for 1 minute and then garnish with green coriander.
For dinner, serve Kerala tomato fry with beetroot sambar and rice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Kerala_Tomato_Fry.jpg, 12
Ingredients: salt,eggs,coriander (dhania) leaves,kababchini (tailed pepper),red chilli powder,black peppercorns,charcoal dum,ginger garlic paste,cumin powder (jeera) cumin powder tsp,papaya,onion,cumin seeds (jeera),mutton,chana dal (bengal gram dal),sunflower oil

Dum Ke Shami Kebab Recipe, 1/4 cup Coriander (Dhania) Leaves - chopped,1/4 cup Chana dal (Bengal Gram Dal),Sunflower Oil - to shallow fry,1 tablespoon Raw papaya - chopped,1 Whole Egg - beaten,3 Kababchini (Tailed pepper) - crushed,500 grams Mutton,Salt - to taste,1/2 teaspoon Cumin powder (Jeera) - 14 cumin powder 1 tsp,4 Whole Black Peppercorns - crushed,2 Onions - finely chopped,Charcoal - for dum,1 tablespoon Ginger Garlic Paste,1 teaspoon Red Chilli powder - (adjust to taste),1/2 teaspoon Cumin seeds (Jeera), 55, North Indian Recipes, To begin making Dum Ke Shami Kebab Recipe, mix all the spices including black peppercorns, kababchini, cumin seeds, ginger garlic paste, red chilli powder, salt, cumin powder, raw papaya with mutton in a large mixing bowl and marinate for about 30 minutes.Mix the meat mixture with Chana dal, add about half cup water and cook in press cooker for 20 minutes or till the mutton is cooked.Open the lid of the pressure cooker & cook till all the water is evaporated.Once the mutton is all cooked, mince the meat finely.Add chopped onions, coriander and egg to the cooked minced meat and make small kebabs.Heat a shallow frying pan with a little oil to shallow fry.
Shallow fry the Shaami kebabs on medium heat till the outer layer is golden and crisp.Once the kebabs are prepared, heat a few coal pieces till the coal is red hot.Drain any leftover oil in the shallow frying pan, keep a steel cup in the middle, arrange all the kebabs in the pan around the cup.
Add the red hot smoking coal pieces in the cup and close the lid of the pan.
Wait for 2 minutes.Serve Dum Ke Shami Kebab Recipe alongside chopped tomato and onion slices with Dhaniya Pudina Chutney Recipe (Green Chutney) or Homemade Red Chilli Garlic Sauce Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sadafabbasi79-yahoo.com/dum_ki_shami_kebab_recipe.JPG, 15
Ingredients: tomato,salt,mustard oil,asafoetida (hing),brinjal (baingan eggsplant),ginger garlic paste,onion,cumin seeds (jeera),meat masala

Meat Masala Stuffed Bharwa Baingan Recipe, 5 tablespoons Meat masala,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 Onion - chopped,3 tablespoons Mustard oil,1 teaspoon Ginger Garlic Paste - (optional),1/2 teaspoon Asafoetida (hing),250 grams Brinjal (Baingan / Eggplant),1 Tomato - chopped, 25, Indian, To begin making the Meat Masala Stuffed Bharwa Baingan recipe, hold the tip and make two opposite slits.Add salt to the meat masala and mix well.
With a teaspoon stuff baingan with meat masala.Heat mustard oil till smoking.
Now add hing and jeera.
Also add the onion.
Cook till the onions are soft.Add prepared baingan and roast for one minutes.
Add tomatoes and any remaining meat masala stuffing.Add 1/2 cup water and cook till baingan is done.Serve Meat Masala Stuffed Bharwa Baingan with Dal Tadka and Tawa Parathas for a weekday meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/theyellowdaal/Meat_Masala_Stuffed_Bharwa_Baingan.jpg, 9
Ingredients: salt,mustard seeds,curd,yellow mustard seeds,turmeric powder,green chillies,mustard oil some before,hilsa fish large steaks

Steam Hilsa Recipe (SateAmed Hilsa), 1/2 teaspoon Turmeric powder (Haldi),4 Hilsa Fish - large steaks,1 teaspoon Salt - or to taste,3 tablespoons Mustard oil - and some more before serving,4 Green Chillies,2 teaspoons Yellow mustard seeds,2 tablespoons Curd (Dahi / Yogurt),4 tablespoons Mustard seeds, 30, Bengali Recipes, To begin making the Bhapa Ilish recipe, wash and tap dry the steaks of hilsa with a kitchen towel and set aside.
In a small blender jar add both the mustard seeds, salt, 1-2 green chilies and 2 tablespoons of water.
Blend until the paste is smooth.Transfer the paste in a big stainless steel bowl with a lid.
Add the turmeric powder, yogurt and mustard oil to it and mix well.
You may add couple of tablespoons of water to the spice paste.
Add the pieces of Ilish/hilsa and coat with the mustard and yogurt paste.
Slit the remaining green chilies and add it to the fish.
Close the lid and set aside.Now take a big saucepan, wok with a lid or a pressure cooker and add 2 cups of water.
Place the bowl carefully and close the lid.
Heat at medium and let it cook for 20-25 minutes.
Switch off the flame and set aside covered for 5 minutes.If you are using a pressure cooker, cook until 2 whistles.
Let the pressure release on its own and then open the lid of the pressure cooker.Carefully take out the bowl and open the lid.
You may add few drops of mustard oil.Serve hot with steamed white rice.
Enjoy! Serve Bhapa Ilish along with Steamed rice for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/mellownspicy-gmail.com/Bhapa_Ilish_Steamed_Hilsa.jpg, 8
Ingredients: coriander (dhania) leaves,chaat masala powder,ajwain (carom seeds),onion,turmeric powder,green chillies,sunflower oil pan,coriander (dhania),salt,green chilli,peanuts (moongphali),mint leaves (pudina),tortillas large roti,lemon juiced,red chilli powder,tomato jullienned,sugar,veeba carrot cucumber sandwich,rice flour,enos fruit salt,ginger,gram flour (besan),curry leaves,cucumber

Onion Pakora Roll Recipe, 4 Tortillas - or Large Roti,1 teaspoon Ajwain (Carom seeds),1 cup Gram flour (besan),3 Onions - thinly sliced,1/2 cup Curry leaves,1 Onion - thinly sliced,Salt - to taste,1/2 teaspoon Enos fruit salt,1/4 cup Rice flour,1 inch Ginger - finely chopped,3 Green Chilli - finely chopped,1/2 cup Roasted Peanuts (Moongphali),1 cup Mint Leaves (Pudina),1 cup Coriander (Dhania) Leaves - chopped,2 Green Chillies - chopped,Coriander (Dhania) Leaves - small bunch,4 tablespoons Veeba Carrot Cucumber Sandwich Spread,1/2 teaspoon Red Chilli powder,1 teaspoon Sugar,1/2 teaspoon Turmeric powder (Haldi),2 Tomato - jullienned,1 Lemon juice - juiced,1 Cucumber - julienned,Sunflower Oil - for pan frying,Chaat Masala Powder - for seasoning, 40, Indian, To begin making the Onion Pakora Roll Recipe, prep all the ingredients and keep it ready.*First we will make the Green Chutney for filling in the wraps:Add the coriander leaves, mint leaves, curry leaves, peanuts, ginger, green chillies, sugar, lemon juice and salt, into a mixer grinder and grind to a smooth paste in a blender, adding very little water.
Once ready, keep it aside.*To make the Onion Pakora:In a large mixing bowl, add all the ingredients to make a onion pakora batter - rice flour, besan, onion, ajwain, green chillies, coriander leaves, turmeric powder, red chilli powder, enos fruit salt and regular salt to taste.
Mix well to combine.Add little water at a time to make a smooth thick onion pakora 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.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.To assemble the Onion Pakora Roll, place the tortilla on a preheated pan with a little oil to warm them a little.
 Transfer the tortilla onto a flat surface.Spread the Carrot Cucumber Sandwich Spread over the tortilla, place the onions, tomatoes, cucumber and onion pakora in the center of the tortilla.
Sprinkle some chaat masala over the pakoras and drizzle green chutney and roll into a wrap.Serve the Onion Pakora Roll Recipe along with a hot cup of Adrak Chai for an evening snack or even make it for a quick weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Veeba_Cucumber_Sandwich_Spread_Onion_Pakora_Wrap_Recipe-4.jpg, 24
Ingredients: salt,cumin powder (jeera),mustard seeds,coconut,asafoetida (hing),dry red chilli,curry leaves,white urad dal (split),sweet corn,green chillies,sunflower oil

Makka Cholam Sundal Recipe (Spicy Sweet Corn Recipe), Salt - for taste,1 cup Sweet corn,2 Dry Red Chilli,1 teaspoon Mustard seeds,1/2 cup Fresh coconut - grated,2 Green Chillies - finely chopped,3/4 teaspoon White Urad Dal (Split),1/2 teaspoon Asafoetida (hing),1 tablespoon Cumin powder (Jeera),4 or 5 Curry leaves - roughly torn,Sunflower Oil, 30, South Indian Recipes, We begin making Makka Cholam Sundal Recipe (Spicy Sweet Corn Recipe) by heating the Kadai with oil and temper the mustard seeds, urad dal, curry leaves, dry red chilli, asafoetida.Then add the cooked beans with a little bit of turmeric powder and coat it.Finally, add the grated coconut and cumin powder, salt for taste.Serve the Makka Cholam Sundal  (Spicy Sweet Corn ) hot as a healthy tea time snack for the family or make it for special festivals like Gollu (Navratri)., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/sept-22/Makka_Chollam_Sundam_Recipe.jpg, 11
Ingredients: salt,mustard seeds,coconut,sesame (gingelly) oil,mooli mullangi (radish) a the greens,curry leaves,dry red chillies,tamarind paste,sambar powder

Mullangi Poriyal recipe - South Indian Style Radish Stir Fry, 1/2 teaspoon Mustard seeds,1 tablespoon Tamarind Paste,1 teaspoon Sesame (Gingelly) Oil,2 teaspoon Sambar Powder,Salt - to taste,2 tablespoons Fresh coconut - grated,4 Mooli/ Mullangi (Radish) - along with the greens,2 Dry Red Chillies,1 sprig Curry leaves, 30, South Indian Recipes, To begin making the Mullangi Poriyal Recipe, Wash the radish properly, chop the greens and keep aside.
Cut the mooli/ mullangi  into thin rounds and keep aside.Heat oil in a wok/kadhai.
Add mustard seeds and let it crackle.Once it crackles, add curry leaves and dry chillies and allow them crisp up.Once done add the chopped radish greens and saute for a minute.
Add sliced radish and sauté on high heat for a minute.After a minute add salt, sambar powder, tamarind pulp and mix well to combine.
Reduce the heat and cover the pan with a lid.
Cook till the radish is soft.Once done open the lid.
If there is any water remaining in the Mullangi Poriyal then saute the sabzi on high heat it till the sabzi becomes dry.
Garnish with grated coconut and transfer the Mullangi Poriyal into a serving bowl and serve.
Serve Mullangi Poriyal Recipe with Whole Wheat Lachha Paratha and Dal Tadka Recipe Flavored with Lemon and Corianderfor a perfect and healthy weekday lunch or even along with Kollu Rasam Recipe and hot steamed rice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/Mooli_Ki_Sabzi.jpg, 9
Ingredients: salt,ginger,peanut butter,corn flour,tofu firm,soy sauce,spring onion (bulb greens),black pepper powder,cucumber,red chilli sauce,sesame seeds (til seeds),cabbage (patta gobi muttaikose),sunflower oil

Anhui Bang Tofu Salad Recipe, 2 tablespoons Soy sauce -,2 tablespoons Red Chilli sauce,4 tablespoons Peanut Butter,Salt - to taste,Sunflower Oil - for cooking,1 inch Ginger - grated,4 tablespoons Corn flour,1 cup Tofu - Firm,1 Cucumber - sliced,1 tablespoon Sesame seeds (Til seeds),1/2 cup Cabbage (Patta Gobi/ Muttaikose) - shredded,1 tablespoon Corn flour,2 Spring Onion (Bulb & Greens) - chopped,Black pepper powder - for seasoning,1 tablespoon Honey, 35, Chinese, To begin making the Anhui Bang Tofu Salad Recipe heat a nonstick pan with oil.
Season the corn flour with salt and pepper.
Dust the Tofu with the seasoned flour and place it on the pan.
Toast the tofu till it is golden brown on either side.
Keep aside.Heat a saucepan, and sauté garlic and ginger, then add the shredded cabbage and sauté till it is lightly toasted.
Season it with salt and pepper.Later transfer it to a serving plate and add sliced cucumber on top and keep it aside.In a mixing bowl, mix all the ingredients listed in the Satay sauce like the ginger, soy sauce, peanut butter, honey red chilli sauce and corn flour in a small bowl.
Heat a small saucepan add the toasted tofu and slowly add the satay sauce and give it a toss.Transfer the sauce with Tofu onto the cabbage and cucumber in the serving plate , sprinkle some spring onions and sesame seeds and serve.Serve the Anhui Bang Tofu Salad Recipe along with Sichuan Fried rice for a delicious Lunch meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Anhui_Bang_Tofu_Salad_Recipe_.jpg, 13
Ingredients: baking powder,salt,eggs,icing sugar,vanilla,brown sugar (demerara sugar),cocoa powder,flour (maida),butter room temprature,red wine,cinnamon powder (dalchini)

Red Wine Chocolate Cake Recipe, Icing Sugar - for dusting,1 cup All Purpose Flour (Maida),1 Egg yolks,1 teaspoon Baking powder,1 cup Brown Sugar (Demerara Sugar),1 teaspoon Vanilla Extract,1/2 cup Cocoa Powder,3/4 cup Red wine,1/4 teaspoon Salt,1/3 cup Butter (unsalted) - at room temprature,1 Whole Egg - at room temperature,1/2 teaspoon Cinnamon Powder (Dalchini), 60, Continental, To begin making the Red Wine Chocolate Cake Recipe, first preheat the oven to 180C.Line the bottom of a 9-inch round cake pan with parchment paper.In a large mixing bowl, sift the flour, cocoa, baking powder, cinnamon and salt together.
Keep asideIn a large mixing bowl, using the electric mixer, cream the butter and sugar together.
Continue till light until fluffy, about 3-4 minutes.
Add the egg and yolk and beat till well mixed.Add the red wine and vanilla.
Beat for another minute or so.
Fold in half the flour mixture.
When combined, fold the rest in.Spoon the Red Wine Chocolate Cake batter in prepared pan.
Bake for 25 to 30 minutes, or until a cake tester inserted into the center comes out clean.Allow the Red Wine Chocolate Cake to cool completely before slicing or serving.Serve the Red Wine Chocolate Cake sprinkled with icing sugar, a scoop of ice cream or a dollop of whipped cream for the holiday season., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Red_Wine_Chocolate_Cake.jpg, 11
Ingredients: tomato,turmeric powder,salt,kashmiri red chilli powder,ginger,potatoes boil,coriander,cloves garlic,spoon garam masala powder,onion,bay leaf break,coriander powder,oil,green chillies,cumin seeds

Jaipuri Potato Onion Vegetable Recipe - Jaipuri Aloo Pyaz Ki Sabzi (Recipe In Hindi),  oil - as per use, 3 cloves garlic, 1 teaspoon cumin seeds, 12 small onions - peel and cut in half, 1 onion - chopped, 1 teaspoon coriander powder, 1 bay leaf - break, 1 teaspoon turmeric powder, 3 sprig coriander - finely chopped, 2 green chillies,4 Potatoes - boil and chop, 1 small Spoon garam masala powder, 3/4 cup tomato puree, 1 inch ginger, salt - according to taste, 1 teaspoon Kashmiri red chilli powder, 55, Rajasthani, To make Jaipuri Potato Onion Vegetable, first boil the potatoes and chop the onions.
Make tomato puree and keep it aside.
Put the paste making ingredients in the mixer grinder and grind them.
Now heat oil in a pan.
Add cumin seeds and let it cook for 10 seconds.
Now add small onions and cook till it becomes soft.
After softening, add potatoes and salt and cook for 3 to 4 minutes.
After that remove it separately.
Add some more oil to the pan.
Add grated garlic paste to it.
Cook for 3 minutes and then add all the spices and bay leaves.
Cook it for 1 more minute.
After 1 minute add tomato puree, cooked small onions, potatoes and salt.
Cover the pan and cook for 10 minutes on low heat.
Turn off the gas after 10 minutes and garnish with green coriander.
Serve Jaipuri Aloo Onion vegetable along with Tadka Raita and Phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/oct-5/Jaipuri_Aloo_Pyaz_Ki_Sabzi_Recipe-1.jpg, 15
Ingredients: tomato,salt,parmesan cheese flakes,ginger,garam masala powder,amchur (dry mango powder),black pepper corns,red chilli powder,virgin olive oil,basil leaves,cloves garlic,red chilli flakes,sugar,dry red chilli,onion,methi seeds (fenugreek seeds),tagliatelle pasta

Tagliatelle Pasta Recipe With Fresh Tomato Basil Sauce, 1 teaspoon Red Chilli powder,Salt - a pinch,1 Onion - chopped,2 tablespoons Extra Virgin Olive Oil,1-1/2 teaspoon Garam masala powder,1 cup Tagliatelle pasta,Salt - to taste,1/2 teaspoon Amchur (Dry Mango Powder),1/2 teaspoon Methi Seeds (Fenugreek Seeds),4 cloves Garlic - chopped,500 grams Tomato,4 cloves Garlic,4 Basil leaves - To garnish,4 Basil leaves - torn,1 teaspoon Sugar,1 Dry Red Chilli,2 teaspoon Red Chilli flakes,1 inch Ginger,1 Onion,Parmesan cheese - flakes for garnish,1 teaspoon Whole Black Pepper Corns - crushed, 55, Italian Recipes, To begin making Tagliatelle Pasta Recipe With Fresh Tomato Basil Sauce we will first cook the pasta according to the cooking instructions on the pasta packet.To cook the Pasta Heat 500 ml of water in a stock pot to cook the pasta.
Once the water starts to boil, add in the pasta.
The pasta will take about 10 - 12 minutes , cook until the pasta is al dente (which is just cooked).
Drain all the water and wash the pasta under running water, and drizzle olive oil and toss the pasta well and set aside.
To Make the Tomato Basil Sauce Boil the tomatoes with required water in a saucepan.
Once you see the tomato skin peeling, switch off the heat.When the skins has come off then you know the tomatoes are ready.
Peel the skin off the tomatoes, remove the core of the tomato and roughly chop them.Do keep all the juices the tomatoes release, this will add body to the tomato sauce.
Keep the chopped tomatoes aside.In a large saucepan, heat the olive oil over medium heat.
Add the chopped garlic and onions.
Stir for a few seconds until it begins to sizzle in the oil and the onions soften.At this stage, add in the chopped tomatoes and the roughly chopped basil leaves, some salt, sugar, black pepper corns and stir well to combine.We will now use a hand blender to coarsely puree the ingredients together to get a saucy texture.Cover the pan with the lid slightly ajar and simmer the mixture for 20 to 30 minutes until the sauce becomes thick.Keeping the lid slightly ajar helps to thicken the sauce by evaporating the excess water.Season the sauce with salt to taste, red chilli flakes for the punch and give it a stir.
Add in boiled tagliatelle pasta and toss well until well combined.Your Tagliatelle Pasta Recipe With Fresh Tomato Basil Sauce is ready to be served onto a serving plate, with Parmesan flakes and fresh tomato basil as garnish.
Serve Tagliatelle Pasta Recipe With Fresh Tomato Basil Sauce hot along with Garlic Bread With Herb Butter, Cherry Tomato and Orange Salad  and Vegetarian Corn Chowder Soup for a complete meal on a weekend., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/June-07/Tortellini_Pasta_recipe_with_Fresh_Tomato_Basil_Sauce-1.jpg, 17