anandhuvasudev/southindiandish huggingface dataset:
Ingredients: yellow bell pepper (capsicum),coriander (dhania) leaves,cloves garlic,black peppercorns,baby corn,onion,plum sauce (asian),sunflower oil,salt,red bell pepper (capsicum),light soy sauce,green beans (french beans),red chillies green chillies,broccoli,ginger julienne,tofu on paper finger length,button mushrooms,sesame seeds (til seeds),ginger,rice wine vinegar,garlic chives,green bell pepper (capsicum)

Chilli Ginger Vegetable Tofu Stir Fry Recipe, 3 tablespoon Sunflower Oil,1 Green Bell Pepper (Capsicum) - sliced,1 Yellow Bell Pepper (Capsicum) - sliced,7 Broccoli - cut into florets,Salt - to taste,7 Green beans (French Beans) - cut and blanched,6 Button mushrooms - sliced,1 Onion - sliced lengthwise,250 grams Tofu - drained on paper and cut into thick finger length,Coriander (Dhania) Leaves - chopped,3 tablespoon Light soy sauce,2 Fresh Red chillies - chopped or green chillies,Sesame seeds (Til seeds) - as required for garnish,1 teaspoon Whole Black Peppercorns - crushed,3 Baby corn - sliced lengthwise,Garlic - chives (chopped),1 inch Ginger - cut into fine julienne,2 tablespoon Rice Wine Vinegar,1 Red Bell pepper (Capsicum) - sliced,4 cloves Garlic - finely minced,2 tablespoon Plum sauce - (asian),2 teaspoons Ginger - grated, 55, Asian, To begin making the Chilli Ginger Vegetable Tofu stir fry, first place the Tofu pieces in a mixing bowl.In a small bowl whisk together 2 tablespoon light soy sauce,1 tablespoon vinegar, salt, 1 chopped chilly, grated ginger and whisk.Drizzle this mixture over the tofu pieces and mix to coat well.
Keep aside for at least 30 minutes.Heat 2 tablespoon oil in a wok.
Add the tofu pieces and fry on high heat till they turn golden brown.
Take them out and keep aside till further use.Add the remaining oil in the wok.
Add the onion, garlic and sauté for a few seconds on high heat.Add the mushrooms and sauté till they sweat.
Add the chillies and other vegetables and sauté for 1-2 minutes.Add the ginger julienne, reserving a few for the garnish.
Add the Tofu pieces, sauces, pepper and vinegar and stir well.Adjust the salt if required and take out the stir-fry on a serving plate.
Garnish with the chives, remaining ginger julienne and sesame seeds.Chilli Ginger Vegetable Tofu can be served as a light meal by itself or with Spicy Schezuan Vegetarian Noodles for a complete meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Chilli_Ginger_Vegetable_Tofu_stir_fry.jpg, 22
Ingredients: salt,ginger,tomato pestle mortar,cloves garlic,spring onion (bulb greens),chicken,bamboo shoots,green chillies,cabbage (patta gobi muttaikose)

Naga Style Chicken With Bamboo Shoot Recipe, 2 Tomatoes - crushed in pestle & mortar,Spring Onion (Bulb & Greens) - few,Salt - to taste,1 kg Chicken,2 inch Ginger - grated,5 cloves Garlic - crushed,7/8 Green Chillies - crushed,1/2 cup Bamboo shoots - sliced,1/2 cup Cabbage (Patta Gobi/ Muttaikose) - sliced, 40, North East India Recipes, To prepare Naga Style Chicken With Bamboo Shoot Recipe, wash chicken pieces thoroughly and drain all the excess water.Heat a wok on medium flame, add the ginger, garlic, green chillies and saute for about 30 seconds.
To this add the cabbage, bamboo shoots and sprinkle some salt.
Cover and cook for about 2-3 minutes.
Once the cabbage has wilted down add the chicken and the tomatoes.Mix it well, sprinkle some water and cook covered, on a medium flame until chicken is tender and well cooked.
This will take about 20-25 minutes.
Garnish with spring onions and some bamboo shoot slices, optionally.Serve Naga Style Chicken With Bamboo Shoot Recipe with hot steamed rice and Hmarcha Rawt (chutney)., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/usashis-gmail.com/Naga_style_Chicken_with_Bamboo_shoot_recipe.jpg, 9
Ingredients: salt,cumin powder (jeera),asafoetida (hing),brinjal (baingan eggsplant),red chilli powder,water,gram flour (besan),baking soda,coriander powder,turmeric powder,sunflower oil

Beguni Recipe - Baingan/Eggplant Pakora, 1/2 teaspoon Cumin powder (Jeera),1 Brinjal (Baingan / Eggplant),1/2 teaspoon Coriander Powder (Dhania),Salt - to taste,1/4 teaspoon Red Chilli powder,1 pinch Baking soda,1 cup Gram flour (besan),1/4 teaspoon Turmeric powder (Haldi),Sunflower Oil - to deep fry,2/3 cup Water,1 pinch Asafoetida (hing), 90, Bengali Recipes, To begin making the Beguni Recipe, get prep with the batter first.In a mixing bowl, mix all dry ingredients besan, turmeric powder, red chilli powder, coriander powder, cumin powder, a pinch of hing and salt as required.Add about 2/3 cup of water and whisk into a smooth batter having medium dripping consistency.
Ensure that there are no lumps.Take a deep frying pan and heat enough oil to deep fry.Rinse and slice the brinjal/eggplant thinly.
Slice batch by batch so that oxidation and browning is avoided.Dip the brinjal slices in the batter such that the batter is coated uniformly.Gently immerse them in hot oil and fry on both sides until they are crisp and done.With a slotted spoon, remove the Baingan/Eggplant pakoras and drain oil.Pat dry Beguni pakoras on a paper kitchen towel to remove excess oilFry all the Beguni pakodas in batches similarly.Beguni Recipe is famous monsoon snack where it is teamed with Dhaniya Pudina Chutney or also had along with Masala Tea during tea time.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Deboshruti/Beguni__baigan_pakoda_recipe.jpg, 11
Ingredients: salt,hung curd (greek yogurt),pomfret fish,coriander (dhania) leaves,red chilli powder,curry leaves,fennel powder,lemon,black pepper powder,turmeric powder,butter

Tawa Crispy Pomfret Fry Recipe, 1/2 teaspoon Fennel Powder,1/2 teaspoon Turmeric powder (Haldi),Salt - as per your taste,1 teaspoon Lemon juice,3 Pomfret fish - medium sized,2 tablespoon Butter - melted,8 Curry leaves - finely chopped,2 teaspoon Red Chilli powder,2 tablespoon Coriander (Dhania) Leaves - finely chopped,1 teaspoon Black pepper powder,2 tablespoons Hung Curd (Greek Yogurt), 120, Indian, To begin making the Tawa Fry Crispy Pomfret Recipe, wash and clean the pomfret fish properly and make gashes on both sides using a knife.Now, we need to marinate fish so add turmeric powder, salt, lemon juice and crushed peppers and rub it properly on the fish.
Let it sit for 15 minutes.Next step includes making a smooth paste by mixing curd, red chilli powder, fennel powder, finely chopped coriander leaves and curry leaves.
Now rub this masala paste on the fish making sure to push the masala inside the gashes.Marinate the fish for 1 hour in refrigerator.
Heat a non stick pan and add melted butter into it.Put the pomfret on the pan and fry for 8 to 10 minutes on one side in medium flame.
Carefully flip the fish and cook on the other side too for 8 to 10 minutes.
Make sure to not overcook the fish otherwise it may become dry.Drain the excess butter using a paper towel.
Serve it hot.Serve Tawa Fry Crispy Pomfret along with Dhaniya Pudina Chutney or any other chutney of your choice for your house parties or a weekend dinner.
You can also serve it as a side dish with your meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/garimasgautam-gmail.com/Tawa_Fry_Crispy_Pomfret_edited1.jpg, 11
Ingredients: tomato,salt,mozzarella cheese,virgin olive oil,water,dry yeast,del monte black olives,sugar,cloves garlic,onion,italian,green bell pepper (capsicum),button mushrooms,flour (maida),green chillies,dried oregano

Homemade Italian Calzones Recipe, 3 tablespoon Extra Virgin Olive Oil,10 Button mushrooms - washed well and chopped,Salt - to taste,1/2 teaspoon Italian seasoning,1 Green Bell Pepper (Capsicum) - chopped,1/2 teaspoon Dried oregano,2 teaspoon Sugar,2-1/4 teaspoon Active dry yeast,1 Onion - chopped,1 cup Mozzarella cheese - grated,6 Tomatoes - cut into quarters,1/2 cup Del Monte Black Olives - sliced,2 Green Chillies - slit,2 cloves Garlic - chopped,3 cups All Purpose Flour (Maida),1/2 cup Homemade tomato puree,2 Green Chillies - chopped,1-1/4 cup Lukewarm Water,2 Onions - peeled and cut into big chunks,1 teaspoon Salt, 13, Italian Recipes, To begin with the Homemade Italian Calzones first, let's start with making the dough.
In a large bowl, sprinkle the yeast along with the sugar.
Add the warm water and mix gently.Cover and let it proof for about 5 minutes.
If the yeast is active and good, it will bubble and froth.Now add the Del Monte olive oil, salt and 3 or more cups of flour.
Mix well to form a soft dough and knead for about 2 to 3 minutes.Place the dough in a greased or oiled bowl, roll it to coat with the oil.
Cover the bowl and place in a warm place to rise until doubled, about 2 hoursNow in a pressure cooker, place the tomatoes, onions, and green chillies and give one whistle.Remove and blend it to a smooth paste with the garlic.Pour this into a deep pan, add the tomato puree or paste, salt, oregano and Italian seasoning, mix well and bring to boil.Once it comes to a boil, lower the heat and simmer for about 20 minutes.Preheat the oven to 400 degrees Fahrenheit or 200 degrees Centigrade.Take 2 inch balls of the dough and roll into a medium thin circle.
On one-half of the circle, layer the bell pepper, onions, mushrooms, green chillies, Del Monte olives and cheese.Divide the fillings among the calzones.Fold the other half of the dough over the filling and seal the edges.Place the uncooked calzones onto greased baking sheets and bake in the preheated oven for about 15 minutes till they are well baked and light golden brown.You can brush the top of the calzones with any Olive oil before baking; these give a brown crust to the calzone.Serve these warm calzones with the hot prepared sauce on the side.You can serve them with a sprinkling of grated Parmesan cheese for a more authentic Italian touch.Raw Mango And Spring Onion dip can be served along with the Calzones for your house parties., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Vanitha/Italian_Calzones_1600.jpg, 16
Ingredients: coriander (dhania),salt,ginger,rice,asafoetida (hing),cabbage (patta gobi muttaikose),green moong dal,green chillies,instant oats (oatmeal),sunflower oil

The Oat and Green Moong Dal Pesarattu-Savory Lentil Crepe Recipe, 50 grams Instant Oats (Oatmeal),100 grams Cabbage (Patta Gobi/ Muttaikose) - finely chopped,Sunflower Oil - for cooking,Salt - to taste,1 inch Ginger - grated,50 grams Rice,2 Green Chillies - finely chopped,50 grams Green Moong Dal (Whole),Coriander (Dhania) Leaves - small bunch,1/2 teaspoon Asafoetida (hing), 60, South Indian Recipes, To begin making the Oats Pesarattu Recipe, we will first soak the rice, moong dal together in water for at least 3 hours.
 After 3 hours drain the water.Blend the dal, rice, green chillies and ginger adding little water at a time to make a smooth thick batter.
Transfer the batter into a large bowl, add in the oats, salt, asafoetida, chopped cabbage and coriander leaves.
Stir well to combine the oats Pesarattu batter well.
Check the salt levels and adjust to suit your taste.Our next step is to make the Pesarattu.
You will need a well-seasoned skillet.Preheat the skillet on medium heat; sprinkle some water to check on the pan; if it sizzles then you know the pan has the right amount of heat to spread the Pesarattu batter.
Pour a ladle full of the Oats Pesarattu batter onto the pan and spread evenly inside out to make a circle.Drizzle some oil on the top and the sides of the Pesarattu and allow it to cook on low to medium heat.
Once you notice the top of the Pesarattu getting steamed, flip it over to cook on the other side.Once you notice brown spots and the Pesarattu is cooked, remove from the pan and serve hot.
Proceed the same way with the remaining Pesarattu batter.Serve the Oats Pesarattu along with jaggery and butter or along with Tomato Onion Chutney and Butter Milk., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Breakfast_Tiffins/Pesarattu_Dosa_Moong_Dal_Dosa_Chilla_Cheela_Recipe-3.jpg, 10
Ingredients: tomato,green chillies,cumin powder (jeera),salt,mint leaves (pudina),asafoetida (hing),mustard seeds,ginger garlic paste,curry leaves,onion,coconut milk,eggs,turmeric powder,masoor dal,garam masala powder,sunflower oil

Masoor Dal With Scrambled Eggs Recipe - Lentil Curry With Eggs, 1/2 cup Masoor Dal (Whole),1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Ginger Garlic Paste,2 teaspoons Sunflower Oil,1 teaspoon Garam masala powder,Salt - to taste,1 Tomato - finely chopped,1 teaspoon Mustard seeds,1/4 cup Mint Leaves (Pudina) - chopped,6 Curry leaves,1 Onion - finely chopped,3 Green Chillies - chopped,1/2 cup Coconut milk - thick,1/4 teaspoon Cumin powder (Jeera),2 Whole Eggs,1 pinch Asafoetida (hing), 45, North Indian Recipes, To begin making the Egg Masoor Dal Recipe first, thoroughly wash the masoor dal in running water.Then add it to a pressure cooker along with 1 and ½ cups water and place it on the heat.
Allow it to cook till you hear three whistles.
Then turn off the heat and set the cooker aside so the pressure can release naturally.When you are able to open the pressure cooker with ease, after the pressure has naturally released, mash the dal with the back of a ladle and set it aside.Place a kadai on the heat.
Heat 2 teaspoons oil and add in the mustard seeds followed by the curry leaves and allow them to crackle.
Next, add chopped onions and green chilies and saute for a couple of minutes.Now add in the ginger garlic paste and saute until the raw smell of ginger and garlic goes away.
Then, add the chopped tomatoes and cook them till they are mushyAt this stage, add mint leaves and stir well.Add turmeric powder, garam masala and cumin powder.
Mix well and simmer for a while longer till the masalas come together.Now, to scramble the eggs, turn the heat down and break the eggs one by one directly into the pan.Gently but continuously keep stirring the eggs till they are scrambled and cooked solid.Once the eggs are cooked, add the mashed masoor dal and asafoetida and mix well.
Pour in 1/2 cup of water, stir and cover the kadai.
Cook the dal, covered, for 5 minutes on low-medium heat.Finally, add the coconut milk and salt to taste.
Stir well and cook covered for 7-10 minutes, then turn the heat off.
Serve Masoor Dal With Scrambled Eggs along with Parathas, Phulkas or Naans along with a Kala Chana Salad With Grated Carrot, Cucumber & Tomatoes for sumptuous North Indian style dinner.
 , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Preeti_Tamilarasan/Egg_Masoor_Dal.jpg, 16
Ingredients: garlic cloves,salt,sunflower oil,mustard seeds,pearl onion (sambar onion)(or regular onion),cauliflower (gobi),curry leaves,cumin seeds (jeera),black pepper powder,coriander powder,turmeric powder,cinnamon powder (dalchini)

Chettinad Cauliflower Pepper Fry Recipe (Milagu Pirattal Poriyal), 1 Cauliflower (gobi) - cut into florets,1 teaspoon Turmeric powder (Haldi),Sunflower Oil - for cooking,12 Pearl onions (Sambar Onions) - finely chopped (or 2 regular medium size onions),1/2 teaspoon Coriander Powder (Dhania),Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,2 Garlic - cloves grated,1 sprig Curry leaves,1 teaspoon Black pepper powder,1/4 teaspoon Cinnamon Powder (Dalchini), 55, Tamil Nadu, To begin making the Chettinad Cauliflower Pepper Fry Recipe (Milagu Pirattal Poriyal), first get all the ingredient ready and keep it by the side.
It always helps to have things ready so the cooking process can be faster and quicker.We will steam the cauliflower in the steamer until it is firm and yet cooked.
Steaming, retains the nutrition of the vegetable and helps the cooking process of the Chettinad Cauliflower Pepper Fry Recipe faster.
This should not take more than 3 minutes on high heat.Heat a tablespoon of oil in heavy bottomed pan or a kadai on medium heat.
Add the mustard seeds and allow it to crackle.
Add the sliced onion and garlic and saute on low to medium heat until the onions have turned lightly golden brown.Take care not to burn the onion and garlic.
Next add the curry leaves, turmeric powder, black pepper, cinnamon and coriander powder.
Give it a stir and add the steamed cauliflower florets.Sprinkle some salt and stir all the ingredients carefully until the spices coat the cauliflower well.
Turn the heat to low, cover the pan and simmer for about 3 to 4 minutes and turn off the heat.
Check the salt and spices and adjust to suit your taste.Serve the Chettinad Cauliflower Pepper Fry along with Vendakkai Sambar and Steamed Rice for weekend lunch or weeknight dinner.
 , https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Dry/Chettinad_Cauliflower_Curry_Milagu_Pirattal_Poriyal_Recipe-9.jpg, 12
Ingredients: salt,tamarind water,ghee,mustard seeds,asafoetida (hing),water,curry leaves,coriander (dhania) leaves,dry red chillies,green moong dal,turmeric powder,green chillies

Pasi Paruppu Masiyal Recipe-Green Moong Dal Curry Recipe, 1/2 teaspoon Turmeric powder (Haldi),1 cup Green Moong Dal (Whole),Salt - to taste,4 sprig Coriander (Dhania) Leaves - chopped,2 Green Chillies - slit,1 teaspoon Mustard seeds,2 Dry Red Chillies,1/2 cup Tamarind Water,1/2 teaspoon Asafoetida (hing),2 teaspoon Ghee,3 cups Water,1 sprig Curry leaves, 40, South Indian Recipes, To begin making Pasi Paruppu Masiyal Recipe soak the green moong dal in 3 cups of water for at least for an hour.Into the pressure cooker, add the soaked green moong dal, salt, turmeric, slit green chillies, tamarind water.
Cover the pressure cooker with its weight on.Cook the dal in the pressure cooker, until you here 3 to 4 whistles.
Simmer the heat to low and continue to cook for another 10 minutes.
After 10 minutes, turn off the heat and allow the pressure to release naturally.Open the pressure cooker and stir in the chopped coriander leaves.The next step is to give the Pasi Paruppu Masiyal Recipe a tadka.Heat the ghee in a small kadai, add mustard seeds, allow it to crackle; once it crackles add Asafoetida (hing), the red chilies and curry leaves and once the red chillies have roasted turn off the heat.
Add this tadka to Pasi Paruppu Masiyal and give it a brisk boil.
Check the salt and adjust to your taste and turn off the heat.Transfer the Pasi Paruppu Masiyal Recipe to a serving bowl and serve hot.Serve Pasi Paruppu Masiyal along with Jolada Roti or Steamed Rice and Kachumber Salad Recipe With Cucumber, Onion & Tomatoes for a simple weekday lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/Pasi_Paruppu_Masiyal_recipe_Green_Moong_Dal_Curry_12_1600.jpg, 12
Ingredients: salt,idli rice,methi seeds (fenugreek seeds) a urad dal,horse gram dal (kollu kulith),white urad dal

Horsegram Idli Recipe - Kulith or Kollu Idli, Salt - as required,1 teaspoon Methi Seeds (Fenugreek Seeds) - soaked along with urad dal,3 cups Idli Rice - soaked,1 cup Horse Gram Dal (Kollu/ Kulith) - soaked,1 cup White Urad Dal (Whole) - soaked, 380, Konkan, To begin making Horsegram or Kollu Idli, wash and soak the horse gram, urad dal and idli rice separately for about 5-6 hours.
Add Fenugreek seeds to the soaked rice around an hour before grinding.
Drain the horsegram from water and grind into thick and smooth batter.
Transfer it into large vessel.
Now drain rice and grind into a smooth paste.
Add it to the kollu batter.Lastly, grind the urad dal to the grinder and grind it into a smooth and fluffy batter.
Add it to the kolu and rice batter along with salt.
Mix well using hands and keep it at room temperature for about 6-8 hours to ferment.
After fermentation, add required water to adjust the consistency to that of an idli batter.
Pour the batter into greased idli plate with ladle and place inside idli cooker.Steam for about 10 minutes.
To check if the Idli is cooked, you can insert a toothpick or a fork and if it comes out clean, it means the idli is cooked.
If not, steam it for a few minutes.
Remove from the idli plate and serve.Serve Horse Gram Idli with Coconut Chutney or Tomato Chutney along with a cup of Hot Kumbakonam filter coffee, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/HORSEGRAM_IDLI__KOLLU_IDLI_original_1600.jpg, 5
Ingredients: tomato,salt,green chilli,cloves garlic,basil leaves,virgin olive oil,rice brown rice,black peppercorns,water,coriander (dhania) leaves basil leaves

Tomato Rice With Basil Recipe, Salt - as required,Basil leaves - Few,1 Green Chilli - finely chopped,Coriander (Dhania) Leaves - or Basil leaves for garnish,Extra Virgin Olive Oil - as required,1 cup Rice - or brown rice,Water - as needed,7 cloves Garlic - crushed,3 Tomatoes,1 teaspoon Whole Black Peppercorns, 50, Indian, To begin making the Tomato Rice With Basil recipe, firstly add tomatoes with required amount of water in a saucepan.
Cook it till the skin of tomatoes start coming out.Peel the skin of the tomatoes and chop them very finely.
Keep them aside.Heat olive oil in a wide pan and add garlic and green chillies.
Cook it till the raw smell of garlic vanishes.Add chopped tomatoes and basil leaves into the pan and cook it for about 2 to 3 minutes.After 2 to 3 minutes, add rice, salt and black pepper and cook till the rice is cooked properly.Once it is done, garnish it with chopped coriander leaves or basil leaves.Serve Tomato Rice With Basil on its own or with an raita of your choice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/tomato_basil_rice_1600.jpg, 10
Ingredients: cashew nuts,salt,red bell pepper (capsicum),mixed herbs (dried),tabasco original sauce,spaghetti pasta,red chilli flakes,virgin olive oil,cloves garlic,black pepper powder,cauliflower (gobi) florets

Aglio E Olio Pasta Recipe with Roasted Cauliflower, Peppers & Cashew Nuts, 3 tablespoons Extra Virgin Olive Oil,2 teaspoons Mixed Herbs (Dried),Salt - to taste,3 tablespoons Cashew nuts,1/2 teaspoon Black pepper powder,1 cup Cauliflower (gobi) - small florets,1/4 teaspoon Tabasco Original - Hot Sauce,2 teaspoons Red Chilli flakes,1/2 cup Red Bell pepper (Capsicum) - diced,400 grams Spaghetti Pasta,6 cloves Garlic, 35, Italian Recipes, To begin making the RAglio E Olio Pasta Recipe with Roasted Cauliflower, Peppers & Cashew Nuts, firstly we need to cook the pasta.
In a large pot, add water and bring it to a boil.
Once the water has boiled, add a teaspoon of salt.Add the pasta to the boiling water and let it cook in the boiling water until it is al dente.
This process should take a good 12-15 minutes.Once the pasta has cooked, drain the water and run the cooked pasta under running water to stop the cooking process.Drizzle some oil on top of pasta and make sure to coat all of the pasta with the oil so that the pasta doesn't stick to each other.Next cut the cauliflower into small florets.
Thoroughly wash them and soak them in boiling hot water.
Set aside.
Heat a skillet on high heat, add the red capsicum and roast them for 8-10 minutes until lightly softened.
Turn off the flame and transfer to a bowl.
In the same pan, heat a few drops of oil, add the drained cauliflower florets, sprinkle and cook on medium-high heat.
Once the florets are well roasted and cooked firm, which will take about 4-6 minutes turn off the heat, keep the pan covered and keep aside.
In a large pan, heat olive oil on medium-low flame, once hot add in the cashew nuts and roast the cashew-nuts on medium heat until golden and crisp.Once the cashew-nuts are golden and crisp, add the chopped garlic and fry until golden brown.
After a couple of minutes, add the mixed herbs, chilli flakes, salt and pepper to taste.
Next in, quickly add the roasted red bell pepper and cauliflower and toss well.
At this stage add the cooked pasta, mix well on high heat.
Check the salt and spices and adjust according to taste.Turn off the heat, transfer the Aglio E Olio Pasta Recipe with Roasted Cauliflower, Peppers & Cashew Nuts into a serving bowl and serve hot.Serve Aglio E Olio Pasta Recipe with Roasted Cauliflower, Peppers & Cashew Nuts, along with Garlic Bread With Herb Butter Recipe and Tender Coconut Ice Cream Recipe for a delicious weekend dinner.
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