anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,red bell pepper (capsicum),carrot sticks,red wine vinaigrette,virgin olive oil,black pepper powder,green zucchini,walnuts

Roasted Walnut Zucchini Carrot Salad in Red Wine Vinaigrette Recipe, 1 cup Green zucchini - sliced,1 tablespoon Extra Virgin Olive Oil,1 cup Red Bell pepper (Capsicum) - cut into 1/2 inch sticks,Salt - to taste,1/2 teaspoon Black pepper powder,1 teaspoon Red Wine Vinaigrette,1 teaspoon Extra Virgin Olive Oil,1 cup Carrot (Gajjar) - cut into 1/2 inch thin sticks,1/4 cup Walnuts - roughly chopped, 25, Continental, To begin making Roasted Walnut Zucchini Carrot Salad in Red Wine Vinaigrette Recipe first heat oil in a pan on medium heat.Add capsicum and saute and cook till the capsicum are softened and browned on all sides.
This will take about 5 minutes.
Transfer to a medium sized bowl.
To the same pan add the zucchini and cook until softened and light brown in colour.
Make sure that you do not crowd the pan.
If you want you can cook zucchini in batches.
Add the cooked zucchini to the bowl along with capsicum.At last in the same pan add the carrots and cook until soft for about 5 minutes.
Remove the carrots into the bowl with the zucchini and capsicum.
Next make the dressing.
Take a bowl and olive oil, red wine vinaigrette, salt and pepper.
Stir to combine all the ingredients.
Add the dressing to the roasted zucchini.
carrots and capsicum.
 Toss well.
Check the seasoning.
Now add the Chopped walnuts and toss the salad again.
Serve Roasted Walnut Zucchini Carrot Salad in Red Wine Vinaigrette as a side along with Vegetable Au Gratin with Cauliflower Carrots and Beans and Whole Wheat Rosemary Focaccia Bread for a weekend meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/Recipe_Collection/Roasted_Walnut_Zucchini_Carrot_Salad_in_Balsamic_vinaigrette_7_1600.jpg, 8
Ingredients: tomato,salt,ginger,star anise,coconut,fennel seeds (saunf),red chilli powder,cloves garlic,chicken bless,black peppercorns,curry leaves,onion,cinnamon stick (dalchini),turmeric powder,cloves (laung),garam masala powder,sunflower oil

Tamil Nadu Style Chicken Salna Recipe, 1 tablespoon Garam masala powder,1/2 teaspoon Turmeric powder (Haldi),Sunflower Oil,1/4 cup Fresh coconut,1 inch Ginger - chopped,Salt - to taste,1 inch Cinnamon Stick (Dalchini),4 Cloves (Laung),2 teaspoon Fennel seeds (Saunf),500 grams Chicken - boneless or with bone,2 Onion - chopped,2 Tomatoes - chopped,4 cloves Garlic - chopped,2 teaspoon Red Chilli powder,1 Star anise,1 sprig Curry leaves,1 teaspoon Whole Black Peppercorns, 55, Tamil Nadu, To begin making the Tamil Nadu Style Chicken Salna Recipe, we will first make the spice mix.
To make the spice mixHeat a small kadai with oil on medium flame, add fennel seeds, peppercorns, cinnamon stick, cloves and star anise and roast them for 30 seconds.
 Add 1/2 cup of fresh coconut and roast them till they turn slightly brown.
This roasting process will take about 5-7 minutes.
Turn off the flame and set aside to cool.
Transfer the roasted masala into the mixer-jar and grind to a smooth paste by adding little water.In the same kadai, heat some oil on medium flame, add the chicken pieces, turmeric and salt and saute till they turn golden brown, making sure you don't overcook the chicken.
Take the chicken pieces out and drain on an absorbent paper.
 Add curry leaves to the pan and allow it to crackle.
Add in ginger, garlic and saute until for a couple of minutes.
Add onion and saute until they turn golden brown.Next add in the tomatoes and sprinkle some salt and cook until the tomatoes become soft and mushy.Once the tomatoes are done you can add the ground masala paste into the kadai along with all the spice powders-garam masala, red chilli powder and turmeric powder.
Give it a good stir and cook until the raw smell of the spice powders goes away.At this stage add the seared chicken pieces into the gravy and add about 1/2 cup of water, salt to taste and simmer forr 5-7 minutes.
You can adjust the consistency of the Chicken Salna and serve hot.Serve the Tamil Nadu Style Chicken Salna Recipe along with Kerala Style whole wheat Parotta or neer dosa to enjoy your Sunday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Tamil_Nadu_Style_Chicken_Salna_Recipe.jpg, 17
Ingredients: salt,parangikai pumpkin,mustard oil,coconut,brinjal (baingan eggsplant),bay leaf (tej patta),cauliflower (gobi),coriander (dhania) leaves,green peas (matar),drumstick scraped,carrot,sugar,panch phoran masala,potato (aloo),turmeric powder

Bengali Style Labra Recipe - Mix Vegetable Sabzi, 1 cup Cauliflower (gobi) - cut into florets,1 cup Kaddu (Parangikai/ Pumpkin) - peeled and diced,2 Bay leaf (tej patta),Salt - to taste,4 tablespoons Mustard oil - adjustable,1/2 cup Fresh coconut - thinly sliced,1 cup Carrot (Gajjar) - peeled and diced,1 cup Potatoes (Aloo) - peeled and cut into cubes,1/2 cup Green peas (Matar),2 Drumstick - scraped and cut into 2 inch pieces,1/2 teaspoon Sugar,1 cup Brinjal (Baingan / Eggplant) - cut into pieces,1 teaspoon Turmeric powder (Haldi),1 teaspoon Panch Phoran Masala,2 tablespoon Coriander (Dhania) Leaves - for garnish (chopped), 40, Bengali Recipes, To begin making the Labra Recipe, clean, wash and cut vegetables as mentioned and collect them in a large bowl.
Add water in the bowl and keep aside.Heat oil in a large wok and add panch phoran masala, bay leaf and green chillies and wait till they splutter.
Now drain the vegetables from water and add it into the wok keeping flames high.Mix well and add salt and turmeric powder and let the vegetables cook on high for a minute or two.
Close the lid and lower the flames.
Let the vegetables cook till they are soft and tender.
Once the vegetables are soft and mushy, sprinkle sugar and fresh coconut slices and give a quick mix again and turn off the flames.
Garnish the Labra with fresh chopped coriander and serve warm.Serve Labra along with Bengali Bhog Khichuri and Kachumber Salad for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaheen_ali/Labra__Bengali_Mix_Vegetable_Offered_In_Bhog_.jpg, 15
Ingredients: tomato,dry red chillies break,ginger,green chilli,ghee,spoon turmeric powder,lentil sugar,black urad dal (split),bay leaf,chana dal,coriander,cumin seeds,garam masala powder

 Dal Banjara (Recipe In Hindi),  1 teaspoon cumin seeds, 2 dry red chillies - break it, 1 teaspoon ghee, 1 green chili - chopped, 1 bay leaf, 1 small Spoon turmeric powder, 1 inch lentil sugar, 5 sprigs of coriander - chop it,3/4 cup black urad dal (split), 1/4 cup chana dal, 1 inch ginger - grated, 1 teaspoon garam masala powder, 1 tomato - finely chopped, 50, North Indian Recipes, To make Dal Banjara, first of all leave the tempering material and put the given sari material in the cooker.
Add 2-1 / 2 cups of water and cook till 2 to 3 cities come.
After coming to the city, reduce the heat and let it cook for 10 minutes.
Turn off the gas and let the pressure drain automatically.
After the pressure comes out take out the lentils in a bowl.
Now we will prepare Tadka for this.
Heat ghee in a small pan.
Add cumin seeds and dry red chilies.
After 15 seconds, add it to the dal and mix it.
Serve hot.
Serve Dal Banjara with Tomato Cucumber Onion Raita and Bhakri for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Archana_Doshi/Dal_Banjara_Recipe_Split_Urad_Split_Chickpea_Dal_with_Spices-1.jpg, 13
Ingredients: salt,mustard seeds,prawns deveined,tomato ripe,black peppercorns,ginger garlic paste,curry leaves,sugar,dry red chillies,onion,cumin seeds (jeera),cinnamon stick (dalchini),vinegar,turmeric powder,cloves (laung),sunflower oil

Prawn Balchao Recipe, 2 teaspoon Whole Black Peppercorns,2 Tomatoes - ripe,1 kg Prawns - de-veined,2 sprig Curry leaves,1 inch Cinnamon Stick (Dalchini),Salt - to taste,1 teaspoon Cumin seeds (Jeera),15 Dry Red Chillies,1 teaspoon Mustard seeds,2 Onions - finely chopped,2 tablespoons Ginger Garlic Paste,6 Cloves (Laung),2 tablespoons Sugar,1 teaspoon Turmeric powder (Haldi),Sunflower Oil - as required,1/2 Vinegar, 45, Goan Recipes, To begin making the Prawn Balchao recipe, in a large bowl, clean the prawns under running water, strain it out.Add a pinch of salt and turmeric powder, mix well and set aside.
This step will basically remove the typical sea food odour from the prawns.In a wok dry roast - chillies, pepper, cumin, mustard, cloves and cinnamon.Grind the roasted mix of spices along with ginger, garlic and the vinegar into a smooth paste.In another wok/kadhai heat some oil, add the chopped onions and cook till golden brown.Add the chopped tomatoes and curry leaves, cook till all the water evaporates and the mixture turns all mushy leaving oil at the sides.Add the spice mixture and cook till the raw smell disappears.Add the prawns along with the sugar, check for spice levels and adjust accordingly.Cook till the water left by the prawns evaporates and the mixture turns into a thick gravy like consistency.Serve hot Prawn Balchao with any roti or simple rice of your choice with a nice tall glass of chilled beer., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/FlavorFlameFusion/Prawn_Balchao.jpg, 16
Ingredients: basmati rice,coriander (dhania) leaves,cloves garlic,carrot,black peppercorns,onion,black pepper powder,turmeric powder,sunflower oil,salt,soy sauce,red yellow green bell pepper (capsicum),cinnamon powder (dalchini),red chilli powder,green chilli sauce,tomato pasta sauce,prawns marinated,butter,ginger,bay leaves (tej patta),cloves (laung)

Prawn Masala Rice Recipe, 4 Whole Black Peppercorns,1/2 teaspoon Cinnamon Powder (Dalchini),1 teaspoon Roasted tomato pasta sauce,2 Onions,Salt - to taste,1 teaspoon Green Chilli Sauce,1/2 Red Yellow or Green Bell Pepper (Capsicum),1/2 teaspoon Black pepper powder,1 teaspoon Soy sauce,2 Bay leaves (tej patta),1 tablespoon Coriander (Dhania) Leaves - for garnishing,1/2 Carrot (Gajjar),1/2 inch Ginger,1 tablespoon Butter,2 Cloves (Laung),1/2 teaspoon Red Chilli powder,1 cup Basmati rice,1/2 teaspoon Turmeric powder (Haldi),5 cloves Garlic,2 tablespoon Sunflower Oil - to fry,8 Prawns - marinated, 40, Indian, To begin making the Prawn Masala Rice Recipe, firstly marinate the prawns by applying chilly powder, turmeric powder and salt and keep them aside for 30 minutes.Scrape the outer skin of the carrot and cut it into fine long slices.
Chop the capsicum into thin long slices.Par boil the basmati rice in a saucepan by adding bay leaves, peppercorns, cloves and a pinch of salt.Also add 1 teaspoon oil to the boiling rice so that they don't become sticky.After the rice gets par-boiled, spread it on a colander/big strainer so the water drains out and let it dry for 30 minutes.Spread the cinnamon and pepper powder on it.In a kadai/wok add oil and fry onions and let them turn pinkish.
Then add the paste made out of garlic and ginger.
Let it get fried for sometime.Add the veggies and fry for sometime.
Cut the prawns into 2-3 pieces and add it to the kadai and fry for about 8 minutes.After 8 Mins, add the sauces and fry for one more minute.Add salt and mix well.Once this is done add the cooked basmati rice and mix well ensuring that the rice grains does not break.
Add butter and mix properly.Switch off the gas and garnish with chopped coriander leaves.Serve Prawn Masala Rice Recipe with green salad and raita of your choice for a delicious weekday lunch or dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Prawns_Fried_Rice.jpg, 21
Ingredients: salt,mustard seeds,asafoetida (hing),dry red chilli,white urad dal (split),neem leaves,peanuts (moongphali),chana dal (bengal gram dal),sweet potatoes,sunflower oil

Sweet Potato & Neem Leaves Vegetable Curry Recipe, 1/2 cup Neem leaves,1 Dry Red Chilli,Salt - to taste,4 Sweet Potatoes,1 tablespoon Roasted Peanuts (Moongphali) - powdered,1/3 teaspoon White Urad Dal (Split),1 teaspoon Chana dal (Bengal Gram Dal),1/4 teaspoon Asafoetida (hing),1/3 teaspoon Mustard seeds,1.5 tablespoon Sunflower Oil, 50, Indian, To prepare Sweet Potato & Neem Leaves Vegetable Curry Recipe, clean the neem leaves and tear the stem out of it.Pressure cook the sweet potato for just 1 whistle or 5 minutes whichever is earlier, on full flame.
The pressure will take longer time if you put a lot of water.Take out, peel & chop them into cubes.Take a non-stick pan, add oil, hing, mustard, urad dhal, red chilli & bengal gram dal.
Fry them well.Add the neem leaves and let it fry for 3-4 minutes until they turn slightly crispy.Add the chopped sweet potato and salt.
Cook well until the sweet potato is fried well.Garnish with roasted peanut powder.Serve Sweet Potato & Neem Leaves Vegetable Curry Recipe with hot steaming rasam rice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Neeru_Srikanth/Sweet_Potato__Neem_Vegetable_Curry.jpg, 10
Ingredients: tomato,salt,kashmiri red chilli powder,mustard oil,cardamom (elaichi) podsseeds,brinjal (baingan eggsplant),asafoetida (hing),coriander (dhania) leaves,dry ginger powder,fennel powder,onion,cinnamon stick (dalchini),cumin seeds (jeera),tamarind paste,coriander powder,turmeric powder

Kashmiri Style Chokh Vangun Recipe - Baingan Masala, 1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Cumin seeds (Jeera),3 tablespoons Mustard oil,1 Cinnamon Stick (Dalchini),500 grams Small Brinjal (Baingan / Eggplant),2 teaspoon Kashmiri Red Chilli Powder,3 Cardamom (Elaichi) Pods/Seeds,2 teaspoon Coriander Powder (Dhania),2 teaspoons Coriander (Dhania) Leaves - finely chopped for garnish,1/4 teaspoon Asafoetida (hing),2 teaspoons Fennel Powder,2 tablespoons Tamarind Paste,4 Onions - sliced,1 tablespoon Dry ginger powder,1 Tomato - thinly sliced, 45, Kashmiri, To begin making the Chokh Vangun Recipe, wash, slit the baby eggplants into 4 from the bottom keeping the stack intact.
Keep it immersed in a bowl of water until further use.Heat a tablespoon of mustard oil, let it smoke, drain the eggplants from water, pat it dry using a kitchen towel and add it to the pan.Fry until they a partly turned golden on the outside.
Remove them in a plate and keep aside.Add another tablespoon of mustard oil in the same pan, bring it to a smoking level, add in the sliced onions and fry until they are turned nice golden and brown.Once cool, grind them into a smooth paste using a mixer grinder and keep aside.Heat the remaining tablespoon of mustard oil in a pan, let it smoke, add in the cinnamon stick, green cardamom and cumin seeds.Make a paste of the asafoetida, turmeric powder, coriander powder, kashmiri red chilli powder using little water and add it to the pan and cook until the oil separates.Add in the ground onion paste, dry ginger powder, tamarind extract and mix well.Let this mixture cook until the raw smell of the tamarind goes away.
Now, add in the fried baby eggplants, sliced tomatoes, season with salt and mix well.Simmer this mixture until the tomatoes turns mushy and egg plants are cooked well.
Add in the fennel powder and mix well.Simmer for another 5 minutes.
Switch off the heat and garnish with coriander leaves.Serve the Chokh Vangun Recipe along with Lahsuni Dal, Phulkas and Kachumber Salad for a delightful weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Chokh_Vangun_Recipe_.jpg, 16
Ingredients: tomato,turmeric powder,salt,red chilli powder,mustard,coriander,onion,garlic,coriander powder,oil,eggs,cumin seeds,garam masala powder

 South Indian Egg Curry Recipe,  1 tsp coriander powder, oil - as per use, 1 teaspoon cumin seeds, Salt - according to taste, 1 onion - chopped, 6 garlic - grated, coriander - chopped, 2 tomatoes - chopped, 1/4 tsp turmeric powder,4 eggs, 1/2 teaspoon mustard, 1/2 tsp garam masala powder , 1 tsp red chilli powder, 25, South Indian Recipes, To make Muttai Kunjhambu recipe, first place the water in a saucepan to boil as per the usage.
When the water boils, add eggs to it and boil it for 12 to 15 minutes.
Take out the eggs and keep them aside to cool.
Remove the skin and cut it in half.
Keep aside, now heat oil in a pan.
Add rai, cumin seeds and let it splutter.
Now add onion and cook till it becomes soft.
After the onion becomes soft, add garlic to it and cook for 1 minute.
Now add tomatoes and cook till they become soft.
After the tomatoes are soft, add coriander powder, garam masala powder, red chilli powder, turmeric powder, salt and mix well.
Allow to cook for 1 minute.
Now add water as per use and cook for 5 to 7 minutes.
After this, add eggs and cook for 2 to 3 minutes.
Turn off the gas, garnish with green coriander and serve.
Serve Kerala Muttai Kunjhambu recipe with a salad of your choice for dinner.
You can also serve this gravy with rice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/MUTTAI_KUZHAMBU__EGG_CURRY__1600.jpg, 13
Ingredients: gelatin (powder),can condensed milk,digestive biscuit,sugar,lemon,lemon (use you like tanginess),butter

No-Bake Tangy Lemon Pie Recipe, 1 1/2 cups Digestive biscuit - crushed,110 grams Butter - melted,3 teaspoons Gelatin - (powder),4 tablespoons Sugar - (add or reduce quantity as per taste),1 can Condensed Milk - (refer notes),1 tablespoon Lemon zest - grated (add or reduce quantity as per taste),80 grams Butter - melted,3 Lemon - juice freshly squeezed (use more if you like a little more tanginess), 180, Continental, To begin preparing this easy No-Bake Tangy Lemon Pie recipe, keep all the ingredients ready.Instruction To Prepare The CrustHeat butter in a saucepan till completely melted.Add the melted butter to the crushed digestive biscuits in a bowl and mix well to form a crumble.Grease a springform pan or any pan with a removable base or a pie plate.Spread the digestive biscuit mix evenly all over the pan.
Press gently with fingers to seal the biscuit in.Grate a little lemon rind on the biscuit base and place in the freezer.
(Refer notes)Instruction To Prepare The Pie FillingDissolve the gelatin powder in the freshly squeezed lemon juice.
Keep aside.
(If the gelatin is not getting dissolved, lightly warm up the lemon juice and add the gelatin to it and stir properly)In a large mixing bowl, blend together all the ingredients listed under "For The Pie Filling" including the dissolved gelatin and lemon juice mixture.
Do a taste test and adjust flavours.
(Adjust sugar, lemon juice and rind if need be) I whisked it by hand using a balloon whisk, but you could use a hand blender for the same.
Make sure no lumps are present.Pour the pie filling into the digestive biscuit crust and sprinkle some more grated lemon rind.
Chill in the refrigerator for a few hours.Once set and ready to serve, gently unmold the pie from the pan.
If you are using a simple pie mould without a removable base, there is no need to unmold, just cut up a piece and serve.Serve chilled with a cup of green tea or coffee to bring out the flavours of the no-bake tangy lemon pie.No-Bake Tangy Lemon Pie Recipe can also be served as a dessert for a dinner party or during a tea party with coffee or green tea., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Donna_George/NoBake_Tangy_Lemon_Pie.jpg, 7
Ingredients: bananas diagonal,baking powder,sesame seeds (til seeds) black,corn flour,water,sugar,flour (maida),sesame seeds (til seeds) white,sunflower oil

Toffee Banana Recipe (Classic Chinese Dessert), 1 1/4 cup Sugar,3 tablespoons Corn flour,2 teaspoons Sunflower Oil,1/2 teaspoon Baking powder,1/2 cup Water,3 tablespoons All Purpose Flour (Maida),4 Ripe Bananas - peeled and cut into thick diagonal slices,1 1/2 tablespoons Sesame seeds (Til seeds) - white,1 1/2 tablespoons Sesame seeds (Til seeds) - black,Sunflower Oil - as needed for deep frying,Chilled water - as needed, 70, Chinese, To begin making Toffee Banana recipe, first heat oil in a wok for deep frying.To make the batter, in a mixing bowl add the flours, baking powder and oil.Add cold water as required to make a thick batter.Dip the banana slices in the batter, coat all over and deep fry until they just turn golden.Take out on an absorbent paper/kitchen towel.To make the Toffee:In a saucepan, heat the sugar and water.
Cook on low heat till the sugar caramelizes.Take it off the heat .Working quickly, dip the banana fritters in the hot toffee, coat all over (use a spoon or fork) and drop them in  a bowl of iced water so that the toffee hardens immediately.Take them out of the water ,drain excess water and sprinkle sesame seeds on top of the toffee bananas.Serve Toffee Banana as it is or with ice cream for a wholesome dessert., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/madhulia/Toffee_banana_classic_Asian_sweetdessert.jpg, 9
Ingredients: salt,mustard oil,mustard seeds,asafoetida (hing),jaggery ( the tartness mangoes),red chilli powder,mango,cumin seeds (jeera),turmeric powder

Instant Gor Kairi Lonche Recipe - Sweet Raw Mango Pickle, 1/2 teaspoon Turmeric powder (Haldi),3 tablespoons Jaggery - grated (adjust according to the tartness of mangoes),Salt - to taste,1 teaspoon Red Chilli powder - adjustable,1/2 teaspoon Cumin seeds (Jeera) - optional,2 Mango (Raw) - peeled,1/2 teaspoon Asafoetida (hing),2 tablespoons Mustard seeds - powdered,1-1/12 tablespoon Mustard oil,1/2 teaspoons Mustard seeds, 20, Maharashtrian Recipes, To begin making Instant Gor Kairi Lonche Recipe first add the mangoes, jaggery, salt to a mixing bowl.
Add the mustard powder over it and mix everything properly.The next step is to temper the Gor Kairi Lonche pickle.
In a small pan heat oil.
Add the mustard seeds and once they crackle add cumin seeds.Take the pan off the heat, cool a bit and then add hing, turmeric powder and chilli powder.
This ensures that the chilli powder will not burn.
Pour this hot tempering over the Mango mustard powder mixture.Mix everything together.
Spoon the Gor Kairi Lonche into a glass bottle and keep it covered for about 30 minutes for flavours to mingle and allow the the mangoes to release some of its juice.
This mango juice along with the salt acts as a preservative.
The Gor Kairi Lonche Pickle be stored refrigerated in an airtight container for 3-4 days.Serve Instant Gor Kairi Lonche Recipe along with Maharashtrian Chawli Chi Usal and Bhakri Recipe for a weekday lunch or dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/madhulia/Instant_Goad_Kairi_Loncha_Maharashtrian_style_instant_green_Mango_pickle.jpg, 9
Ingredients: basmati rice (leftovers are better),tomato,cumin powder (jeera),paprika powder,cloves garlic,red chilli powder,virgin olive oil,onion,black pepper powder,green chillies,black peppercorns thawed

15 Minutes Mexican Fried Rice Recipe, 1/2 teaspoon Cumin powder (Jeera),2 tablespoon Extra Virgin Olive Oil,1/4 teaspoon Black pepper powder,2 cups Basmati rice - cooked (Leftovers are better),1 clove Garlic,1 teaspoon Red Chilli powder,1 Onion - finely chopped,2 Green Chillies - chopped,1/2 teaspoon Paprika powder,1 Tomato - chopped,1 cup Whole Black Peppercorns - frozen and thawed, 15, Mexican, To begin making the 15 Minutes Mexican Fried Rice Recipe, heat one tablespoon olive oil in a skillet or wok and add the finely chopped onions into it.Saute the onions for couple of minutes till they become soft.Next add the chopped tomatoes, corns and chillies into the pan and cook for another 3 to 4 minutes.Next, add chopped garlic and all the seasonings (including salt) into the pan.Cook till the time garlic becomes a bit brownish in colour.
Add 1 more tablespoon of olive oil and pre cooked rice into the pan.Give it a good stir and cook for another 3 to 4 minutes.
Serve it hot.Serve 15 Minutes Mexican Fried Rice along with Spinach And Cheese Enchiladas and Mexican Chicken Stew for a weekend dinner with your friends and family., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/garimasgautam-gmail.com/15_Minutes_Mexican_Fried_Rice_1.jpg, 11