anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,kaffir lime leaves,green chilli,mustard oil,gondhoraj lebu juice,ginger juliennes,ginger juice,black peppercorns,curd,onion,chicken,garlic,black pepper powder,gondhoraj lebu lemon,green chilli paste

Lemon Chicken Chicken Recipe - Chicken with Gandharaja Lemon & Green Chili, 1 teaspoon Honey - optional,6 tablespoons Onion - puree,2/3 cup Curd (Dahi / Yogurt),10 Kaffir lime leaves,10 Whole Black Peppercorns,1 teaspoon Garlic - finely chopped,Salt - to taste,2 teaspoon Green Chilli - paste,500 grams Chicken,1 tablespoon Gondhoraj lebu juice,1/2 tablespoon Ginger - juice,1/2 tablespoon Black pepper powder,2 tablespoon Ginger - cut into fine juliennes,3 tablespoons Mustard oil,2 Gondhoraj lebu lemon - sliced,4 Green Chilli - slit, 35, Indian, To begin making the Lebu Lonka Murgi recipe, marinate the chicken pieces with a little salt, gondhoraj lebu lemon juice, onion juice, ginger juice, green chili paste and half of the yoghurt.
Refrigerate for 1-2 odd hours.Heat oil in a heavy bottomed pan, once it is smoking hot, add in the black peppercorns and garlic.
Saute till light brown.Add the marinated chicken and set the marinade aside.Stir the garlic over high heat till light brown.Add the ginger juliennes, black pepper powder, green chillies, remaining yogurt and the marinade, cook for 4-5 minutes.
You could add a a touch of honey if needed to balance out the flavours.
Add 1/2 a cup of warm water and the lime leaves, continue to cook till the chicken is tender.Adjust seasonings to suit your taste.
Switch off the flame, add in the lemon slices, cover and allow to stand for 10 odd minutes.
Serve hot.Serve Lebu Lonka Murgi with Steamed Rice or Whole Wheat Laccha Paratha for a weekend meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/maumita.paulghosh-gmail.com/Lebu_Lonka_Murgi_Chicken_with_Gondhoraj_Lebu_and_Green_Chillies.jpg, 15
Ingredients: salt,green chilli,coriander (dhania) leaves,chaat masala powder,red chilli powder,lemon,sweet corn,butter

Butter Coriander & Lemon Sweet Corn Recipe, 2 tablespoons Coriander (Dhania) Leaves - finely chopped,1 Green Chilli - finely chopped,Salt - to taste,1/4 teaspoon Chaat Masala Powder,1/4 teaspoon Red Chilli powder,1 cup Sweet corn - steamed,1 Lemon - juiced,2 tablespoons Butter, 15, Indian, To begin making the Butter Coriander & Lemon Sweet Corn Recipe, first get all the ingredients ready.Steam the corn using a steamer along with a pinch of salt.
Once done place it in a mixing bowl.Melt  butter along with the coriander and add it to the sweet corn.
Add the remaining ingredients like green chilli, chaat masala powder, red chilli powder and lemon juice.
Toss the sweet corn well with the spices and lemon juice.
Check the salt and tanginess and adjust to suit your taste.Once done serve the Butter Coriander & Lemon Sweet Corn warm.Serve the Butter Coriander & Lemon Sweet Corn as a evening tea time snack along with Masala Chai or as an afternoon snack for kids.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Kalyani_S/Butter_Coriander_and_Lemon_Sweet_Corn_Recipe-1.jpg, 8
Ingredients: salt,black cardamom (badi elaichi),hung curd (greek yogurt) till smooth,bay leaf (tej patta),cardamom (elaichi) podsseeds,kashmiri red chilli powder mixed water,fennel seeds (saunf),dry ginger powder,cinnamon stick (dalchini),cumin seeds (jeera),water boiling,baby potatoes,cloves (laung),sunflower oil

Kashmiri Style Dum Oluv Recipe - Dum Aloo Recipe, 1 inch Dry ginger powder,3 teaspoon Kashmiri Red Chilli Powder - mixed with 3 tablespoon water,Salt - to taste,1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera),1 1/2 cup Hung Curd (Greek Yogurt) - low fat and whisked till it is smooth,Water - for boiling,1 Cardamom (Elaichi) Pods/Seeds,1 Black cardamom (Badi Elaichi) - powdered,10 Baby Potatoes - boiled and shallow fried,2 Cloves (Laung),1 Bay leaf (tej patta),Sunflower Oil,1 teaspoon Fennel seeds (Saunf) - powdered, 35, Kashmiri, To begin making the Dum Oluv Recipe, we will start by boiling the potatoes along with their skin in a pressure cooker with required water for about 3 whistle.
Release the pressure naturally.Open the pressure cooker, drain all the water, peel the skin of the potatoes and keep it aside.Heat a heavy bottomed pan with 2 tablespoons oil.
Once the oil is slightly hot, add the peeled potatoes and roast them till it is light brown.
Take out the potatoes and keep the aside.In the same pan, add a teaspoon of oil and fry the spices (cinnamon, bay leaf, cloves, green cardamom pods) and then add the red chilli powder mixed with water.
Add the fennel powder, ginger powder and mix well.It might splutter for few seconds, be careful while stirring.
In the meal while whisk the curd till it becomes a smooth paste, reduce the flame and slowly add in the roasted potatoes and curd mixture.
Make sure the flame is low.Simmer the (Aloo) potatoes in the curd gravy for about 25 minutes.
And then finally add the cumin seeds and cardamom powder, mix well and serve.
Serve the Dum Oluv Recipe along with Steamed Rice or Whole Wheat Naan and Aamras to enjoy your meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Kashmiri_Style_Dum_Oluv_Recipe_Whole_Spicy_Baby_Potatoes_Recipes.jpg, 14
Ingredients: salt,cardamom (elaichi) podsseeds,fennel seeds (saunf),red chilli powder,cloves garlic,drumstick,black peppercorns,pearl onion (sambar onion),dry red chilli,cinnamon stick (dalchini),onion,cloves (laung),coriander powder,black eyed beans (lobia),sunflower oil

Tamil Nadu Style Karamani Murungakkai Kuzhambu Recipe-Black eyed Beans & Drumstick Curry, 1 Onions - chopped,4 cloves Garlic - crushed,2 Dry Red Chilli,Sunflower Oil - for cooking,Salt - to taste,1 cup Pearl onions (Sambar Onions),1 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Whole Black Peppercorns - crushed,1 Cinnamon Stick (Dalchini),1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1 teaspoon Fennel seeds (Saunf),1/2 cup Black Eyed Beans (Lobia) - soaked in water for 2 hours,2 Cloves (Laung),1 Drumstick - cut into 2 inch stripes, 45, Tamil Nadu, We begin making the Tamil Nadu Style Karamani Murungakkai Kuzhambu Recipe by pressure cooking the karamani (Black eyed beans) and drumstick in the pressure cooker with 1/4 cup water and salt for about 2 whistle.Release the pressure naturally and keep it aside.
Heat a skillet with oil and fry the chopped onions, fennel seeds and dry red chilli till it is golden brown and cool it down.
Grind it into a smooth paste.Heat a kadai, with oil and fry the whole spices (cardamom, cloves, cinnamon, whole peppercorns) for few seconds till the aroma comes out.
Then add in the pearl onions and garlic, sauté till it is translucent.Add in the ground paste along with all the spice powders (coriander powder & red chilli powder).
Check for salt and you can add 1 cup water and stir well.
Add in the cooked beans and drumstick.
Stir well and simmer the Karamani Murungakkai Kuzhambu for at least 15 minutes and serve.Serve the Tamil Nadu Style Karamani Murungakkai Kuzhambu Recipe can be served along with Dry Fry Keema Balls (Spicy Chicken Keema Balls) Recipe ,Thakkali Rasam Recipe (South Indian Tomato Rasam) and rice to make it a meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Tamil_Nadu_Style_Kara_Mani_Murungakai_Kozhambu_Recipe_Black_eyed_Beans_and_Drumstick_Curry_Recipe.jpg, 15
Ingredients: salt,cocunut milk,coriander (dhania) leaves,kokum (malabar tamarind),mustard seeds,jaggery,cloves garlic,cumin seeds (jeera),green chillies,sunflower oil

Karwar Style Lasani Kadhi Recipe - Kokum And Coconut Milk Curry, 6 Kokum (Malabar Tamarind),3 Green Chillies,1/2 teaspoon Mustard seeds,2 cloves Garlic,Salt - to taste,1/4 teaspoon Cumin seeds (Jeera),Jaggery - to taste,Coriander (Dhania) Leaves - as required to garnish (chopped),1 teaspoon Sunflower Oil,1/2 teaspoon Cumin seeds (Jeera),1-1/2 cup Fresh coconut - grated or 2 cups coconut milk, 15, Coastal Karnataka, To begin making the Karwar Style Lasani Kadhi Recipe (Kokum & Coconut Milk Curry), soak kokum peels in 1 cup hot water for 30 to 45 minutes.Squeeze well and discard the left over.
In a mixer take coconut, cumin seeds, garlic and green chillies.
Add 1 cup warm water and grind to a smooth paste.
Sieve to extract coconut milk.
For the left over coconut solids, add some water and regrind.
Sieve to get thin coconut milk.
To the coconut milk, add kokum juice.
Add salt and jaggery.
Mix and add water if required to get desired consistency.Next, prepare the tempering.
Heat oil in a tadka pan.
Ass Mustard seeds, cumin seeds and curry leaves.
Saute for 10 seconds and pour it on the kadhi.
Garnish with chopped coriander leaves and serve hot.Serve Karwar Style Lasani Kadhi (Kokum & Coconut Milk Curry) with Karwar Style Muga Ambat, Phulka and Steamed Rice for a weekday meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/Karwar_Style_Lasani_Kadhi_.jpg, 10
Ingredients: kosher salt,italian,garlic powder,black pepper powder,parmesan cheese,potato (aloo),butter

Crispy Potato Roses Recipe, 1/2 teaspoon Kosher salt,1/2 teaspoon Black pepper powder,1-1/2 teaspoon Garlic powder,6 Potatoes (Aloo),2 tablespoons Parmesan cheese - grated (optional),1/2 cup Butter - melted,1-1/2 teaspoon Italian seasoning, 55, Continental, To begin making the Crispy Potato Roses recipe, grease a muffin pan with some melted butter and set aside.Preheat oven to 200 degrees Celsius/400 degrees Fahrenheit.
Wash and peel potatoes.Slice them using a mandolin slicer or vegetable peeler.
Keep it aside.In a small bowl, combine the melted butter, Italian seasoning, garlic powder, salt and pepper.
Mix well and keep aside.Arrange 10 to 12 potato slices partially-overlapped, lengthwise, in a row.Brush the row of potato slices with the seasoned butter.Starting with the first slice, roll carefully holding on to all the slices to get a beautiful rosebud.Place the rose in the cup of a muffin pan.
(Make a rose that fits in your muffin pan).Make all the 5 roses and brush the tops with the remaining seasoned butter.Sprinkle some grated Parmesan on top of each rose.Bake for 30 to 35 minutes, until the edges turn brown and crisp, and the potatoes are cooked-through.Remove from oven and serve immediately with any dipping sauce of your choice.
Serve Crispy Potato Roses along with Asparagus Guacamole Recipe as an appetiser for your family dinner or when you have guest at your home for dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Vibha_Bhutada/Crispy_Potato_Roses_1600.jpg, 7
Ingredients: sesame seeds (til seeds) dry,jaggery,ghee greasing the plate,cardamom powder (elaichi),peanuts (moongphali),coconut (or dry coconut)

Goan Sweet Khatkhati Recipe (Coconut Candy), 250 grams Jaggery,1 cup Fresh coconut - shredded (or dry coconut),1/4 cup Sesame seeds (Til seeds) - dry roasted,1 teaspoon Cardamom Powder (Elaichi),1/4 cup Raw Peanuts (Moongphali) - roasted and crushed,Ghee - clarified butter for greasing the plate, 30, Goan Recipes, To begin making the Goan Sweet Khatkhati recipe, grease a plate with ghee and keep it aside.Heat the jaggery in a non stick saucepan on medium high heat.
Stir in between.Once the jaggery is melted properly, switch off the heat.Add in all the ingredients like shredded coconut, sesame seeds, crushed peanuts and cardamom powder and mix well.I used store bought roasted sesame, but you can roast the raw sesame on a skillet kept on low flame till they slightly change colour.Let the mixture cool down for 5 minutes.
Don't let it cool down completely.Take a tablespoon of mixture on your palm and shape it into a ball and then flatten it by pressing into disc shape.Keep it on a greased plate and repeat for the remaining mixture.Let them cool down completely and then store in the air tight container.Serve Goan Sweet Khatkhati on its own on special occasions to your friends and family.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Nadkarni/Goan_Sweet_Khatkhati__Coconut_Candy.jpg, 6
Ingredients: salt,achari masala,green chilli,mustard seeds,fennel seeds (saunf),asafoetida (hing),jaggery,red chilli powder,amla (nellikai gooseberry) bite cubes,methi seeds (fenugreek seeds),turmeric powder,sunflower oil

Achari Amla Mirchi Vegetable Recipe - Gooseberry & Green Chilli Vegetable, 1 tablespoon Achari masala,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Red Chilli powder,1 teaspoon Mustard seeds,3 Green Chilli - cut into 1 inch,1 teaspoon Fennel seeds (Saunf),10 Amla (Nellikai/ Gooseberry) - cut into bite sized cubes,1 teaspoon Methi Seeds (Fenugreek Seeds),Sunflower Oil,2 teaspoons Jaggery,1 pinch Asafoetida (hing), 30, North Indian Recipes, To begin making the Achari Amla Mirchi Ki Sabzi Recipe, heat a pressure cooker with oil, add amla and green chilli along with all the masala including achari masala, red chilli powder, turmeric powder, salt except the jaggery.Add about 1/4 cup of water and pressure cook for 2 whistle and switch it off.
Allow the pressure to release naturally.Open the lid and keep the pressure cooker back on the stove.
Add jaggery and keep cooking until Amla Mirchi Ki Sabzi dries up.
Once done turn off the heat.Keep it aside, heat a tadka pan with oil, add fennel seeds, fenugreek seeds and mustard seeds allow them to crackle.Add pinch of hing and then pour it over the sabzi, give Achari Amla Mirchi Ki Sabzia mix and serve hot.Serve the Achari Amla Mirchi Ki Sabzi Recipe along with Roti and Traditional Punjabi Kadhi With Methi for a weekday meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Amla_Mirchi_Ka_Achari_Subzi_Recipe_Gooseberry__Green_Chilli_Subzi.jpg, 12
Ingredients: salt,fennel seeds (saunf),saffron strands,green peas (matar),curd,dry red chillies,onion,cumin seeds (jeera),coriander (dhania) seeds,cinnamon stick (dalchini),cloves cardamom (elaichi) podsseeds,potato (aloo),cloves (laung),butter,cauliflower (gobi) florets

Mughlai Style Aloo Matar Gobi Gravy Recipe, Salt - as required,1/2 cup Green peas (Matar) - fresh,1/2 teaspoon Saffron strands,3 Potatoes (Aloo) - cut into cubes,4 Dry Red Chillies,1/4 teaspoon Fennel seeds (Saunf),1 inch Cinnamon Stick (Dalchini),2 cloves Cardamom (Elaichi) Pods/Seeds,1 teaspoon Cumin seeds (Jeera),1 cup Cauliflower (gobi) - florets,1 teaspoon Coriander (Dhania) Seeds,2 Cloves (Laung),1 Onion - roughly chopped,1/4 cup Curd (Dahi / Yogurt),2 tablespoons Butter, 35, Mughlai, To begin making the Mughlai Style Aloo Matar Gobi Curry/Sabzi Recipe, keep all your ingredients ready.
Make sure to keep the cut potatoes/aloo in water to prevent it from darkening.Add the curd into a bowl, add saffron to it and mix well until combined.
Keep aside.
In a mixer-jar add roughly chopped onion, dry red chillies, coriander seeds, cinnamon, cloves, cardamom and fennel.
Grind into a smooth paste adding a little water.
 Heat butter on low flame in a heavy bottomed pan.
Once the butter melts, add cumin seeds and let it sputter.
Now, add the ground masala and saute well.
Stir and cook in medium flame until oil separates from the masala.
This will take about 3 to 4 minutes.Now add chopped vegetables - Matar, Gobi and Aloo and saute for a minute.Pour 1/2 a cup of water and salt for cooking the vegetables.
Adjust the consistency of the gravy to your choice.
Close the lid of the pan and keep it closed until the vegetables get cooked.
The vegetables should not be completely soft, but should have a bit of a bite to it.
Simmer the flame and add the prepared curd saffron mixture to it.
Mix and cook for 2 more minutes in a completely low flame.
Turn off the flame after 2 minutes.
Serve this Mughlai Style Aloo Matar Gobi Recipe along with Phulkas and Kala Chana Salad for a simple Sunday Lunch or a Weeknight Dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/Mughlai_Style_Aloo_Matar_Gobi_Curry_Gravy_Recipe.jpg, 15
Ingredients: khoya (mawa),ghee,milk,raisins,water,dry coconut (kopra),sugar,badam (almond),phool makhana (lotus seeds),cardamom powder (elaichi),cashews,semiya (vermicelli) (fine banarsi sewai)

Kimami Sewai Recipe, 1 cup Phool Makhana (Lotus Seeds) - chopped,Ghee - as needed,1 tablespoon Whole cashews - slivered,1 cup Milk,1 cup Sugar,1 tablespoon Raisins - 1/4 for garnish,1 cup Semiya (Vermicelli) - (Fine Banarsi Sewai),1 teaspoon Cardamom Powder (Elaichi),1/4 cup Badam (Almond) - slivered,2 tablespoons Dry coconut (kopra),1 cup Khoya (Mawa),1-1/2 cup Water, 55, Indian, To begin making Kimami Sewai Recipe, heat a pan on a slow flame and roast dry sewai till it turns dark brown.
Keep it aside.
Make sure to avoid over-roasting the delicate Sewai.In the same pan, heat ghee and fry the fox nuts/makhana till it gets crunchy.
It will take 5 to 6 minutes on low medium heat.After 5 to 6 minutes, add dry fruits and saute it for about 2 minutes.
Lastly, add coconut as it burns quickly, be very careful.
Fry altogether and keep aside.In a deep pan, add sugar, khoya, milk, water and mix it well.
Put it on the flame and keep stirring till the first boil.
Slow down the flame to cook the sugar syrup till it gets thicker and you feel heavy while stirring.Add 1/2 cup water or milk to the thick syrup and give another boil.Add roasted sewai, dry fruits makhana coconut mixture and cook on a slow flame for about 4-5 minutes and switch off.Sprinkle green cardamom powder and mix well.
Cover the lid and leave for 10 minutes.
Switch off the heat, give it a mix and garnish with almonds, cashews and raisins.Serve Kimami Sewai Recipe along with a festive lunch of Mirchi Ka Salan Recipe, Lugai Gosht Recipe, Butter Garlic Naan Recipe and Pakki Mutton Biryani., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/uzmaajaz19-gmail.com/Kemami_Sewai_recipe_edited.jpg, 12
Ingredients: salt,ginger,coconut,asafoetida,mustard,curry leaves,dry red chillies,onion,oil

 Chammanthi Chutney Recipe,  1 onion - finely chopped, 2 tablespoons oil,1 cup coconut - grated, 1 teaspoon mustard, 1/2 teaspoon asafoetida, 1 sprig curry leaves, 2 dry red chillies, salt - According to taste, 1 inch ginger - grated, 40, Indian, To make the chmanthi chutney recipe, firstly add ginger, dry red chilli and coconut in a mixer jar.
Grind it well.
Add some water and make a paste.
Chop the onion and keep it aside.
Heat oil in a pan.
Add mustard seeds and cook for 10 seconds.
Now add onions and cook till they become golden and soft.
After the onion becomes soft, add curry leaves, ginger chilli paste and mix it well.
Add some water, salt and let it boil.
After boiling, turn off the gas and serve.
Serve the chamanthi chutney recipe with ghee roast dosa and mixed vegetable sambar for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Yeleena_Thomas/IDLI_CHAMANTHY.jpg, 9
Ingredients: sunflower oil the cutlets,salt,cumin powder (jeera),ginger,coriander (dhania),soy granules,red chilli powder,cloves garlic,onion,rajma (large kidney beans),instant oats (oatmeal) dust

Red Beans And Oats Cutlet Recipe, 1/4 cup Soy granules,1 teaspoon Cumin powder (Jeera),1/2 cup Rajma (Large Kidney Beans),1 inch Ginger - grated,2 cloves Garlic - grated,1/4 teaspoon Red Chilli powder,1 Onion - finely chopped,Coriander (Dhania) Leaves - small bunch,Salt - as per taste,Sunflower Oil - for shallow frying the cutlets,1/4 cup Instant Oats (Oatmeal) - more to dust, 55, Indian, To begin making the Red beans and Oat Cutlet Recipe, first clean, wash and soak red kidney beans in water overnight or for at least 7 - 8 hours.
Make powder of oats in grinder.
Keep aside until required.In a pan boil 1 cup of water add soya granule bring to boil once.
Soya granules will puff up after one boil.
As soon as they swell up, turn off the heat and drain the soy granules using a colander and keep aside.
Once red kidney beans are soaked, in a pressure cooker add beans along with 1 cup of soaked water.
Add salt, give it a nice stir, cover the pressure cooker and place its weight on.
Cook the beans in the pressure cooker until you hear 4 to 5 whistles.
After 4 to 5 whistles, turn the heat to low and simmer the beans for another 15 minutes and then turn off the heat.Allow the pressure to release naturally.
Once the pressure is released, open the cooker and drain beans in a colander.
Keep beans in the colander until all the excess water is drained off.
You can use this water to add it in your vegetable stock or even soups or rice.To make the cutlets, in a large bowl add boiled beans, powdered oats reserving 2 tablespoon for dusting the cutlets, cooked soya granule, onion, salt, coriander leaves, red chili powder, cumin powder and salt to taste.
Mix nicely with dry fingers.
 Divide the red bean and oat cutlet mixture in equal portions.
Grease your palms shape each portion into a flat round of 1/2 inch thickness.
Place the shaped cutlets on a tray or plate.
Keep them in  the fridge for 10 minutes.
After 10 minutes bring out the cutlets from the fridge and dust with 2 tablespoon of powdered oats.
Next heat a heavy bottomed frying pan over medium heat to shallow fry the cutlets.
Place the oat coated cutlets on the heated pan, drizzle a teaspoon of oil over each of the red bean and oat cutlets.Shallow fry each of them until golden brown on both sides and with a slotted spoon drain the cutlets on an absorbent paper.
Serve Red Beans and Oats Cutlet recipe as an evening snack along with Green Chutney and hot Ginger Cardamom Chai.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Hina_Gujral/Red_Beans_and_Oats_Cutlet_Recipe.jpg, 11
Ingredients: fish sauce,spring onion greens,ginger,boneless chicken,eggs noodles,bok choy,rice wine vinegar,salt,sesame (gingelly) oil,soy sauce,carrot,oyster sauce,red yellow green bell peppers (capsicum),garlic,black pepper powder,red chilli sauce,cabbage (patta gobi muttaikose)

Cantonese Style Chicken Chowmein Recipe, 1 tablespoon Oyster sauce,1 Egg noodles,1/4 cup Carrot (Gajjar),1 teaspoon Ginger - crushed,1/4 cup Red Yellow and Green Bell Peppers (Capsicum),1 tablespoon Soy sauce,2 Bok Choy,1 tablespoon Fish sauce,Spring Onion Greens - for garnish,Salt - as needed,1-1/2 tablespoon Garlic - crushed,1 teaspoon Rice Wine Vinegar,200 grams Boneless chicken,3 tablespoon Sesame (Gingelly) Oil,1/2 cup Spring Onion Greens,1/4 cup Cabbage (Patta Gobi/ Muttaikose),1 tablespoon Red Chilli sauce,1 teaspoon Black pepper powder, 35, Chinese, To begin making the Cantonese Style Chicken Chowmein recipe, wash and clean the chicken.
Add pepper powder, little salt, 1 teaspoon garlic and ginger mix well and set aside to marinate for about 30 minutes.To cook the noodles Heat a saucepan with 2 cups of water, a pinch of salt and a few drops of oil, on high heat.
Once the oil comes to a rolling boil, reduce the flame to medium-high and add the noodles into it.
Allow it to cook for a couple of minutes, just about about soft, ensuring it does not get over cooked.
Turn off the flame and drain off the excess water using a colander.
Hold the colander under running water to cut off the heat and stop the cooking process of the noodles.
Once the water is completely drained off, transfer the noodles to a bowl, grease your hands with cooking oil and run it through the noodles, to avoid the noodles sticking to each other.
To toss the noodles Now in a wok/kadai heat 1 tablespoon oil.
Add marinated chicken pieces and cook until chicken is cooked.
Remove chicken from the wok and add remaining oil into the same wok.Add 1 tablespoon of minced garlic, and sauté for 10 seconds.
Add white spring onions and sauté for 30 seconds.Cut all the vegetables into 3 inch strips.
Add all the cut vegetables into the wok and toss for a minute.Add the sauces and mix well.
Toss.
Finally add the cooked noodles and toss well.
Add salt and pepper powder to taste.
Toss it well.Finally add some green spring onions on top for garnish and serve immediately.Serve Cantonese Style Chicken Chowmein along with Chicken Manchurian Recipe for a weekend meal, followed by a dessert of Chinese Darsaan Recipe With Ice Cream.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Cantonese_Style_Chicken_Chowmein.jpg, 17