anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,ginger,coconut,fennel seeds (saunf),red chilli powder,cloves garlic,black peppercorns,dry red chilli,coriander (dhania) seeds,onion,cinnamon stick (dalchini),poppy seeds,cumin seeds (jeera),coriander powder,eggs,cloves (laung),garam masala powder,sunflower oil

Chettinad Muttai Masala Recipe - Chettinad Style Egg Curry, 1 Dry Red Chilli,2 inch Ginger,3 tablespoons Fresh coconut - grated,4 cloves Garlic,2 tablespoons Coriander (Dhania) Seeds,1 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 Cinnamon Stick (Dalchini),2 teaspoon Fennel seeds (Saunf),1/2 teaspoon Red Chilli powder,2 Cloves (Laung),1 cup Onion - thinly sliced,2 teaspoons Poppy seeds,4 Whole Eggs - hard boiled & halved,2 tablespoons Sunflower Oil,2 teaspoons Coriander Powder (Dhania),1 Tomato - thinly sliced,1 teaspoon Whole Black Peppercorns, 50, Chettinad, To begin making Chettinad Muttai Masala Recipe, hard boil the eggs in boiling water for 12 minutes.
Once cooled, remove the shells and keep aside.Now, dry roast the ingredients listed under the Chettinad masala paste like the coriander seeds, garlic, ginger, coconut, fennel seeds, peppercorns, poppy seeds, cumin seeds and red chill in a Shallow fry pan till the coconut starts to turn brown.
Turn off the heat and let the masala cool down.Once cool grind the roasted masala into a smooth paste in a Mixer grinder with a little water and keep aside.Heat oil in a Kadai on medium flame, add the cinnamon stick and cloves and let the spices release its aroma into the oil.Now, add the sliced onions and sauté until it turns translucent.
Add the tomatoes and cook until it is well cooked, soft and mushy.Now, add the ground Chettinad masala mix and mix well.
Simmer for 5 minutes until the mix is cooked well.Add the coriander powder, red chilli powder, garam masala powder and sauté until the oil separates.Add half a cup of water, season with salt and let it simmer for another 3 minutes.Now, add the halved boiled eggs and turn off the heat.
Transfer the Chettinad Muttai Masala into a serving bowl and serve.Garnish with coriander leaves and serve the Chettinad Muttai Masala along with Kerala Parotta and Tomato Onion Cucumber Raita for dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/25-jan/Chettinad_Muttai_Masala_Recipe_Chettinad_Style_Egg_Curry-3.jpg, 19
Ingredients: salt,boneless chicken,coriander (dhania) leaves,potato (aloo),red chilli powder,black peppercorns,curry leaves,ginger garlic paste,cumin seeds (jeera),wheat bread crumbs,beetroot,green chillies,garam masala powder,sunflower oil

Beetroot Chicken Cutlets Recipe, 1 Potato (Aloo) - boiled,1 teaspoon Garam masala powder,Salt - to taste,1-1/2 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1 Beetroot - boiled,2 Green Chillies - finely chopped,1-1/2 teaspoon Ginger Garlic Paste,500 grams Boneless chicken,1 teaspoon Whole Black Peppercorns - pounded,1 cup Whole Wheat Bread crumbs,Coriander (Dhania) Leaves - a handful,Curry leaves - a handful,Sunflower Oil - to shallow fry, 50, Indian, To begin making Beetroot Chicken Cutlets Recipe, heat 3-4 cups water in a deep-bottomed saucepan, add salt and pepper and bring to boil.Add the chicken and cook it for about 20 minutes or till the chicken is cooked.Meanwhile, in a mixing bowl mash the potato until no lumps are present and grate the cooked beetroot into it.
Once chicken has cooked, drain the water and let cool.
Once cooled, shred the chicken.
Mix the shredded chicken, mashed potato, grated beetroot, green chillies, ginger-garlic paste, coriander leaves, and curry leaves, jeera, chilli powder and garam masala.Adjust the salt and mix until you get a smooth but firm dough like consistency.Make round cutlets by making medium sized balls, and press them between your palms, and coat it with bread crumbs.
Arrange on parchment paper until all the cutlets are made.
Drizzle oil in a shallow frying pan and place the cutlets on pan.
Take care to place the cutlets sparsely on the pan and not to overcrowd the pan, to help them shallow fry evenly.
You can shallow fry them in batches.Flip to the other side when the bottom of cutlets is nicely crisp and browning.Serve Beetroot Chicken Cutlets Recipe as party appetizers along with Dhaniya Pudina Chutney Recipe or Party Style Creamy Spinach Dip Made with Cheesy Garlic Mayo, may be along with Vegetarian Tandoori Kebab Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/roopakamath1997-gmail.com/BeetrootChicken_Cutlets___original1_edited.jpg, 14
Ingredients: black rice,salt,ginger,red chillies,onion caramelised,cloves garlic,stalk lemon grass,soy sauce,coriander (dhania) leaves,onion,lemon,spring onion greens,pepper,tofu,eggs

Thai Style Khao Tom Recipe (Black Rice Clear Soup Recipe), 1 Onion - sliced,1 Onion - sliced and caramelised,2 sprigs Spring Onion Greens - chopped,1 Fresh Red chillies - slit diagonally,1 tablespoon Soy sauce,1 inch Ginger - chopped,1 teaspoon Lemon juice,2 cloves Garlic - chopped,Salt and Pepper - to taste,1 Stalk Lemon Grass - slit diagonally,4 tablespoons Black Rice,100 grams Tofu - cubed,2 Whole Eggs,2 sprigs Coriander (Dhania) Leaves - chopped, 55, Thai, To begin making the Thai Style Khao Tom Recipe, we will first make the broth, Heat 4 cups of water with black rice, lemon grass, onions, ginger and garlic.Boil it in low heat for 25 minutes.
This will be your main broth for your soup.In the mean while keep the egg to boil with shell, you can check our recipe on how to boil an egg.Heat a sauce pan with oil and add the onions and sauté them until it is brown and keep it aside.Check if the black rice is cooked in the broth, the rice will little crunchy so do not overcook it.
The black rice will take about 30 minutes to cook.Add the soy sauce, spring onions, coriander leaves and check for salt.To garnish, add the broth to a serving bowl, place the peeled boiled egg, add caramelized onions, fresh tofu and garnish it with some more coriander leaves and serve.Serve the Thai Style Khao Tom Recipe as a one dish meal for your morning breakfast as a healthy start and accompanied with Thai Grilled Pineapple or a simple Thai Som Tum salad by the side., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Thai_Style_Khao_Tom_Recipe_Black_Rice_Clear_Soup_Recipe_.jpg, 15
Ingredients: black salt,sev,chaat masala powder,red chilli powder,chaat masala powder powder,sweet chutney (date tamarind),curd,sugar,mango ( not season),onion,lemon,pani puris,potato (aloo),green chutney (coriander mint)

Dahi Batata Puri Chaat Recipe - Classic Indian Tea Time Snack, Chaat Masala Powder - powder (garnish),1 tablespoon Sugar,1/2 cup Green Chutney (Coriander & Mint),1 teaspoon Lemon juice,2 Onions - finely chopped,1/2 cup Sweet Chutney (Date & Tamarind),1/2 cup Curd (Dahi / Yogurt) - whisked (optional),1/4 cup Mango (Raw) - finely chopped(optional if not in season),Black Salt (Kala Namak) - o taste,1 cup Sev,Red Chilli powder - optional (garnish),24 Pani Puris,2 Potatoes (Aloo) - boiled and cubed or sliced,1 teaspoon Chaat Masala Powder, 45, North Indian Recipes, To begin making the Dahi Batata Puri Chaat Recipe, first prep all the ingredients and keep them ready.
 In a pressure cooker, add the potatoes and required water.
Close the cooker and pressure cook it for 2 to 3 whistles.
Let the pressure release immediately.
Take out the potatoes and let them cool down.
Once it is cooled down, peel the potatoes and cut them in squares.
Keep it aside.Make the Garlic Chutney, Green Chutney and Date and Tamarind Chutney and keep them aside.Once you have all the ingredients prepped.
In a mixing bowl, combine the boiled potatoes, raw mango, chaat masala powder  and juice from one lemon.
Stir well to combine and keep them aside.Whisk the yogurt/ dahi ingredients and keep aside.Arrange the puris or papadi on a serving plate.
Gently make a hole in the puri with a spoon or your fingers.
Spoon in small portions of the potato mixture into each one of the puris.Add the onions, the dahi into each of the puri.
Finally, add the chutneys and sprinkle with sev, any additional chaat masala powder and red chili powder and coriander leaves and serve.Serve Dahi Batata Puri Chaat Recipe along with Bhel Puri and Bombay Masala Sandwich and a cup of Masala Chai for your Chaat Party.
, https://www.archanaskitchen.com/images/archanaskitchen/Indian_Street_Food/Dahi_Batata_Puri_Chaat_Recipe_Classic_Indian_Tea_Time_Snack-1.jpg, 14
Ingredients: tomato,salt,green beans (french beans),ginger,coriander (dhania) leaves,pasta eggs noodles,cloves garlic,mixed herbs (dried) (oregano,carrot,virgin olive oil,onion,rajma (large kidney beans),black pepper powder,green bell pepper (capsicum),red chilli flakes red chilli powder,butter

Quick Vegetable Noodles Recipe, 1 tablespoon Extra Virgin Olive Oil,1 Carrot (Gajjar) - thinly sliced,250 grams Pasta - egg noodles,Salt - to taste,1 tablespoon Mixed Herbs (Dried) - (oregano,1 Onion - chopped roughly,1 Tomato - chopped roughly,Coriander (Dhania) Leaves - A handful,1 tablespoon Butter,1 teaspoon Ginger - grated,1 Green Bell Pepper (Capsicum) - thinly sliced,5 Green beans (French Beans) - thinly sliced,200 grams Rajma (Large Kidney Beans),1/2 teaspoon Red Chilli flakes - or red chili powder,1 teaspoon Black pepper powder,6 cloves Garlic, 30, Italian Recipes, To begin with the Quick Vegetable Noodles Recipe,Keep the chopped vegetables ready aside.
Cook the egg noodles as per the packet’s instructions, mine could be used straight away, no boiling required.Heat oil and butter in a wok.
Add chopped garlic and grated ginger, sauté for a minute.Add in chopped onion and fry for 3-4 minutes till it gets light brown in colour.
Now add in all the vegetables and beans along with all the spices and 2-3 tablespoons of water.Mix well, and cook this covered, for like 8-10 minutes on medium flame.Add in the herbs, check seasoning and add the egg noodles to the wok.
Gently fold it and cover the lid again, simmer the quick vegetable pasta for one more minute and turn off.Your Quick Vegetable Noodles is ready to be served.
Transfer it to a serving plate and garnish it with cilantro.Serve the Quick Vegetable Noodles with Indo - Chinese manchurian or any other manchurian of your choice for a quick weeknight dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nupur_Mehra/quick_vegetable_noodles.jpg, 16
Ingredients: salt,coriander (dhania) leaves,thai red curry paste,thai basil leaves,water,cloves garlic,dry red chilli,kaffir lime leaves lemon leaves,onion,mixed vegetables potato,cumin seeds (jeera),stalks lemongrass,coconut milk,turmeric powder,galangal (indsian ginger) ginger

Thai Yellow Curry Recipe, 2 cloves Garlic,3 Galangal - (Indonesian ginger) or ginger,8 Kaffir lime leaves - Lemon Leaves,1 teaspoon Cumin seeds (Jeera),1/3 teaspoon Turmeric powder (Haldi),1/2 teaspoon Thai Red Curry Paste,Salt - to taste,200 ml Chilled water,200 ml Coconut milk,3 cups Mixed vegetables - (I used potato,10 Dry Red Chilli - soaked in water for 15 minutes,2 Stalks Lemongrass - chopped,1 tablespoon Coriander (Dhania) Leaves,4 Onion,Thai basil leaves - few s (optional), 60, Thai, To prepare Thai Yellow Curry recipe, begin with preparing the yellow curry paste first.
Get prep with all the ingredients required and dry roast coriander & cumin seeds.Mix all the ingredients - lemongrass, galangal, small onion, dry red chilli, Kafir lime/lemon leaves, garlic, coriander, cumin, turmeric powder, curry powder/chilli powder, salt and blend it in Mixer with the water used for soaking dry chilli.
This can be stored in freezer for upto a week.For The CurryIn a Shallow fry pan, saute potato & ladies finger with a spoon of oil.
Do not cook completely; just al dente.
Keep aside.In the same pan, add a little oil.
Once the oil is hot, add yellow curry paste and fry till raw smell disappears and aromatic.Add the vegetables and mix well with the paste.
We have already added salt in the paste, you may adjust additional salt if needed at this stage.
On medium flame, add water to the mixture as required and close the lid for 5-8 minutes so that it cooks well.
The potato will still not be cooked at this stage.Add coconut milk and cook for 10 minutes or until the potato or the hardest vegetable you have used is cooked completely.Garnish with Thai basil leaves.Thai yellow curry recipe can now be served with Thai Jasmine rice and Zucchini Salad Recipe with Thai Hot Chili Dressing for a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Neeru_Srikanth/Thai_Yellow_Curry.jpg, 15
Ingredients: salt,vegetable stock,dried oregano powder,cloves garlic,red yellow green bell peppers (capsicum),onion,black pepper powder,button mushrooms,arborio rice,butter,cheese processed

Creamy Mixed Vegetable Risotto Recipe, 8 Button mushrooms - chopped,1/2 cup Red Yellow and Green Bell Peppers (Capsicum) - finely chopped,1/4 cup Onions - finely chopped,3 tablespoons Fresh cream,Salt - to taste,Dried oregano - powder,3/4 cup Cheese - processed and grated,1 liter Vegetable stock,Black pepper powder - to taste,4 cloves Garlic - finely minced,1 cup Arborio rice,2 tablespoons Butter, 50, Italian Recipes, To begin making the Creamy Mixed Vegetable Risotto recipe, into a pre heated heavy bottomed pan, add a teaspoon of butter.
To it add chopped onions and minced garlic.
Salute for about 3 to 5 minutes.Once the onions have become soft add rice to it and mix.
Add some vegetable broth to it and bring it to boil.
Once they start boiling, reduce the heat and simmer till broth is completely absorbed.Add the remaining stock and simmer until the rice is completely cooked and all the stock is absorbed.
If the stock dries up before the rice is cooked add little warm water .
Meanwhile, as rice is getting cooked, prepare the veggies.
In another pan, take a teaspoon of butter.
Throw in chopped coloured capsicums and mushroom.
Add a pinch of salt and pepper.
Saute in between till the veggies get nicely done.
I prefer to cook veggies on low flame so that they get nice crispiness and some nice grilled texture .Once the rice is cooked stir in grated cheese, cream and mix till everything combines well.
Finally add roasted veggies, some crushed pepper and oregano powder give a gentle mix and serve hot creamy mixed vegetables Risotto.Serve Creamy Mixed Vegetable Risotto along with Insalata Caprese Salad  for a weekend dinner with family.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/Creamy_Mixed_Vegetable_Risotto.jpg, 11
Ingredients: thandai powder,basmati rice,cashew nuts,pistachios,cardamom (elaichi) podsseeds,saffron strands,milk,black peppercorns,sugar,badam (almond),poppy seeds,cardamom powder (elaichi),cinnamon stick (dalchini),condensed milk,rose,mixed nuts

Thandai Flavoured Rice Kheer Recipe, Rose Petals - for garnishing,4 tablespoons Condensed Milk,4 tablespoons Milk,1 teaspoon Poppy seeds,1/2 teaspoon Whole Black Peppercorns,Mixed nuts - for garnishing,Saffron strands - few,1 tablespoon Cashew nuts - chopped,1 tablespoon Badam (Almond) - blanched and peeled,1 tablespoon Cashew nuts,1 teaspoon Cardamom (Elaichi) Pods/Seeds,1 inch Cinnamon Stick (Dalchini),1 tablespoon Badam (Almond) - chopped,2 liter Milk,1 teaspoon Cardamom Powder (Elaichi),1-1/2 cup Thandai Powder,1 tablespoon Pistachios - chopped,1 tablespoon Pistachios,Sugar - as required,2 tablespoons Basmati rice, 60, North Indian Recipes, To begin with Thandai Flavored Rice Kheer, wash and soak the rice for 30 minutes.
After 30 minutes, drain the water and keep the rice aside.Soak the saffron and thandai powder separately in lukewarm milk.
Powder the Thandai Powder ingredients - Almonds, Cashew nuts, Pistachios, poppy seeds, cardamom, cinnamon and whole black peppercorns into a coarse powder and keep aside.The next step is to boil the milk.
When it comes to a boil, reduce the flame and add the rice in the saucepan.Keep stirring the kheer until it reduces to one-third of the original quantity.
Once done, add sugar, milk-made, cardamom powder, chopped nuts, thandai milk and saffron.
Mix everything well and cook the Thandai Kheer for 5 minutes more.After 5 minutes, turn off the flame and garnish it with chopped nuts and rose petals.Serve Thandai Flavored Rice Kheer as a dessert after your delicious meal of Dal Makhani, Sev Tamatar Ki Sabzi, Phulka and Palak Raita.
, https://www.archanaskitchen.com/images/archanaskitchen/Indian_Sweets_Mithai/Thandai_Flavored_Rice_Kheer_Recipe-1.jpg, 16
Ingredients: salt,ginger,stock lemongrass,rice,green peas (matar),water,carrot,black peppercorns,green beans,broccoli,coconut milk,sunflower oil

Lemongrass Coconut Rice Recipe, Broccoli - finely chopped,Green peas (Matar) - steamed,1-1/2 cups Water,2 teaspoon Sunflower Oil,Salt - to taste,1 cup Green beans - finely chopped,4 Whole Black Peppercorns - crushed,1 Stock Lemongrass - cut into 2-3 pieces,Carrot (Gajjar) - finely chopped,1/2 teaspoon Ginger - grated,1 cup Coconut milk,1 cup Rice - washed and soaked in water for 30 minutes, 40, Indian, To begin making Lemongrass Coconut Rice Recipe, first heat oil in a heavy bottomed pan, add ginger and vegetables to it and saute for a minute.Add the rice and stir well for a few seconds.Add the coconut milk, water, lemongrass stalk, peppercorns and salt to the rice, and leave it to boil.Once it boils, turn the heat to low, cover the pan and cook the lemon grass coconut rice till the liquid evaporates and the rice is tender.Turn off the heat and let the lemongrass rice stand for 8-10 minutes.Lastly, Toss the rice gently and discard the lemon grass stalks.Serve Lemongrass Coconut Rice along with a simpleVegetarian Thai Green Curry Recipe and Mushroom Bok Choy Stir Fryfor a quick weeknight dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Lemon_Grass_Rice_No_onionno_garlic_recipe.jpg, 12
Ingredients: tomato,salt,cumin powder (jeera),black beans,virgin olive oil,onion,cheddar cheese,black pepper powder,tortillas

Cheese And Black Beans Quesadillas Recipe, Salt - as required,1/2 teaspoon Cumin powder (Jeera),2 tablespoon Extra Virgin Olive Oil,1 cup Cheddar cheese - grated,1/2 teaspoon Black pepper powder,1 Onion - chopped,2 cups Black beans - cooked,1 Tomato - chopped,5 Tortillas, 30, Mexican, To begin making the Cheese And Black Beans Quesadillas, Heat oil in a wide pan on medium flame and add the onions.
Saute them till they become soft and translucent.Once they turn translucent, add the chopped tomatoes and cooked black beans.
Cook the mixture on high flame for a couple of minutes.Next, add the pepper powder, cumin seed powder, salt and cook for about 30 seconds and switch off the heat.Heat a pan on low heat and put the flour tortillas on the pan.
Gently drop enough cooked black beans topped with cheese.Fold the tortilla and press it with a spatula and cook for few more seconds.
Flip the tortillas to toast the other side.Once the quesadillas are cooked properly, transfer them to a plate and cut in the shape of wedges.Serve Cheese And Black Beans Quesadillas with Mexican Brown Rice and Quinoa casserole for a weekend night dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Priya__Suresh/Cheese__Black_Beans_Quesadillas.jpg, 9
Ingredients: salt,wheat flour,cumin powder (jeera),green chilli,amchur (dry mango powder),potato (aloo) skin,red chilli powder,curd,turmeric powder,garam masala powder,sunflower oil

Tawa Amritsari Kulcha Recipe, 1/2 teaspoon Turmeric powder (Haldi),1 Green Chilli,1 teaspoon Cumin powder (Jeera),Salt - to taste,1 teaspoon Garam masala powder,2 Potatoes (Aloo) - skin peeled,1 teaspoon Red Chilli powder,Sunflower Oil - for kneading as well,2 cups Whole Wheat Flour,1/4 cup Curd (Dahi / Yogurt),1 teaspoon Amchur (Dry Mango Powder), 60, Punjabi, To begin making the Tawa Amritsari Kulcha Recipe, we will add all the ingredients mentioned for the dough into one bowl and add water slowly according to your requirement to knead it into a soft and non-sticky dough.Add little bit of oil at the end and knead it for some more time till the dough becomes completely soft.Rest the dough by covering it with a damp cloth for atleast 10 minutes.Pressure cook the potatoes for about 5 whistle and mashe them, add all the spice powders and mix well to form the stuffing, check for salt as well.Once the dough is rested, heat a cast iron tawa pan.
Pinch out a medium sized ball from the dough and flatten it on a floured rolling surface.Roll the dough little enough to keep the potato stuffing in the center, and bring all the edges to form the pleats and close it to form a modak.
Make sure it is sealed properly and flatten it.Roll the dough flat and round, the thickness must be same as the tawa paratha.
Take some water in a bowl and brush it over one side of the rolled dough.Place the watered surface dough onto the tawa and sprinkle some coriander leaves and ajwain seeds on the other side, leave it for few seconds until you see some bubbles rising.
Once the bubbles rise and after 2 minutes flip it over and cook on the other side as well for another 2 minutes.
Once you brown spots, take the kulcha out from the tawa and serve hot.
Serve the Tawa Amritsari Kulcha along with Besan Kela Subzi , dal and Palak Raita Recipe (Spinach Yogurt Salad)to create a meal for your Sunday lunch or everyday lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Tawa_Amritsari_Kulcha_Recipe.jpg, 11
Ingredients: spring onion (bulb greens)with the bulb leaves kept separate,green bell peppers,corn flour,ginger,salt,spring onion greens,sweet spicy red chilli sauce (tomato chilli sauce) (or tomato ketchup),cloves garlic,dark soy sauce,baby corn,red chilli sauce (or other red chilli sauce),pepper,green chillies

Chilli Baby Corn (Manchurian) Recipe, 1 tablespoon Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce) - (or tomato ketchup),2 cloves Garlic,2 Green bell peppers - thinly sliced,1 inch Ginger,2 Green Chillies - finely chopped,Salt and Pepper - to taste,6 Spring Onion (Bulb & Greens) - finely chopped with the bulb and leaves kept separate,2 tablespoons Corn flour,1 teaspoon Dark soy sauce,1 teaspoon Red Chilli sauce - (or any other red chilli sauce),15 Baby corn - cut to 1.5 inch,Spring Onion Greens - chopped, 35, Indo Chinese, To begin making the Chilli Baby Corn Manchurian recipe, we will first cook the baby corn in a pan.Toss the baby corn in the corn flour, some salt and black pepper.Heat a teaspoon of oil in a heavy bottomed pan; add in the corn flour coated baby corn and stir fry on low to medium heat.After a few minutes, cover the pan and allow the baby corn to cook until lightly tender.
If it a taste, it should not feel raw, it will not be soft that it will mash, but it will be firm and cooked.This process will take about 5 to 10 minutes on low to medium heat.
Make sure you keep stirring occasionally.
The steam inside the pan will allow it to cook evenly.
Once cooked, turn off the heat and keep aside.In a wok or a stir fry pan, heat a tablespoon of oil.
Add in the bell pepper, green chillies, spring onion bulbs and stir fry on high heat until the bell peppers have turned lightly tender.Once done, add in the sauces and the cooked baby corn and stir fry on high heat until the baby corn gets well coated with all the sauces.
Stir fry for 3 to 4 minutes and your baby corn will be ready to be served.Serve the Chilli Baby Corn (Manchurian) as a main dish with Vegetable Hakka Noodles or even as an appetizer for parties along with Tomato sauce, and Sweet and Spicy Tomato Chutney Recipe or green chilli sauce for appetizers, may be along with Chicken Manchurian Dry Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/World_Asian/Chilli_Baby_Corn_Schezwan_Style_Indian_Chinese_Recipe-2.jpg, 13