anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,rice,asafoetida (hing),sesame (gingelly) oil grease the pan,curd,dry red chillies ground paste,white urad dal

North Arcot Special Thavalai Dosai Recipe, 1 cup Curd (Dahi / Yogurt),Salt - to taste,1 cup Rice - raw,1/2 cup White Urad Dal (Whole),1/2 teaspoon Asafoetida (hing),Sesame (Gingelly) Oil - to grease the pan,3 Dry Red Chillies - ground to a fine paste, 90, South Indian Recipes, To begin making the North Arcot Special Thavalai Dosai Recipe, wash rice and soak in water for 30 minutes.Wash Urad dal and soak in water separately for 30 minutes.Drain rice and grind to make a fine batter add little water at a time to make a thick and smooth batter.Drain the dal and grind to make a smooth batter add little water at a time to make a smooth batter.In a large mixing bowl, combine both the rice and the urad dal batter.
Whisk in the yogurt, the red chilli paste, asafoetida and salt.Let the batter rest for 30 minutes to one hour.Heat the Appachatti and grease it uniformly with oil using the brush.Pour a ladle of batter into the centre of pan.
Hold the pan with both the handles and quickly swirl it around so that the batter coats base and sides of pan evenly .Cover pan and cook over low heat till you see that the middle of the dosa is cooked and the edges beautifully browned.Once done, remove Thavalai Dosai with spatula and serve.Before you pour the batter again to make the next dosa, sprinkle water on the appachatti and grease again and continue to make more Thavalai Dosai's.Serve the Thavalai Dosai along with Red Chilli Coconut Chutney Recipe and a Mixed Vegetable Korma., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Uma_Raghuraman/North_Arcot_Special_Thavalai_Dosai.jpg, 7
Ingredients: cashew nuts,yellow moong dal (split),ghee,jaggery,cardamom powder (elaichi),instant oats (oatmeal)

Oats Sugar Pongal Recipe, 1/2 cup Jaggery,1 cup Instant Oats (Oatmeal),2 tablespoons Cashew nuts - quartered,1 teaspoon Cardamom Powder (Elaichi),1/2 cup Yellow Moong Dal (Split),1 tablespoon Ghee,2 tablespoons Ghee, 45, South Indian Recipes, To begin making the Oats Sakkarai Pongal Recipe we will first cook the Yellow Split Moong Dal.
I will be using a pressure cooker to cook the Moong Dal.
You can also use the saucepan method.Rinse the Moong Dal under water and place it in the pressure cooker.
Add 3/4 cup of water and cook the Moong Dal, cover the pan, place the weight on and until you hear one whistle.
After the first whistle, turn the heat to low and simmer for 3 to 4 minutes.
After 3 to 4 minutes, turn off the heat and allow the pressure to release naturally.
Keep this aside.In our next step, we will roast and cook the oats.
Heat a tablespoon of ghee in a heavy bottomed pan on medium heat.
Add the oats and saute on medium heat until the oats gets lightly toasted.
Add in 3/4 cup of water and cook the oats.
This will take about 3 to 4 minutes.
Keep stirring continuously until the oats is cooked.Once the oats are cooked, stir in the jaggery and allow the jaggery to melt into the oats mixture.
Next stir in the cooked Moong dal and the cardamom powder.
Check the taste and adjust the sweetness to suit your taste.
Cover the pan and keep the heat on low, while we proceed to prepare the seasoning.To make the seasoning for the Oats Sakkarai Pongal; heat 2 tablespoons of ghee on medium heat.
Add the cashew nuts and allow it to roast until golden brown.
Turn off the heat.In the final step, add the seasoning mixture to the Oats Sakkari Pongal and stir well to combine.Serve the Oats Sakkarai Pongal for the "Festival of Pongal" or even for breakfast along with Oats Ven Pongal, or Foxtail Millet Pongal Recipe., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Sweets_Mithai/Oats_Sakkarai_Pongal_Festival_Breakfast_Recipe-4.jpg, 6
Ingredients: salt,ginger,mustard seeds,poha (flattened rice),fennel seeds (saunf),coriander (dhania) leaves,red chilli powder,curry leaves,sugar,onion,cumin seeds (jeera),peanuts (moongphali),pomegranate fruit kernels,turmeric powder,green chillies,sunflower oil

Indori Poha Recipe, 1/2 teaspoon Turmeric powder (Haldi),1 tablespoon Sugar,2 tablespoons Coriander (Dhania) Leaves - finely chopped,1 tablespoon Raw Peanuts (Moongphali),Salt - to taste,1/2 teaspoon Ginger - grated,1 teaspoon Mustard seeds,1 Onion - chopped,2 Green Chillies - finely chopped,1/4 cup Fresh Pomegranate Fruit Kernels,1 teaspoon Fennel seeds (Saunf),7-8 Curry leaves,1/2 teaspoon Red Chilli powder,2 tablespoons Sunflower Oil,1/2 teaspoon Cumin seeds (Jeera),2-1/2 cup Poha (Flattened rice), 40, North Indian Recipes, To begin making Indori Poha, wash poha 3 times, drain the water completely and set it aside.
Once the water is completely drained off, add sugar and salt to the poha and mix it properly.
be gentle so as to not to break the soaked poha.Heat oil in a kadhai, add mustard seeds and once they start to splutter add peanuts and saute them for a minute until peanuts start to brown.Once done add onions, green chilies and curry leaves and cook it until the onions turns a little brown.Next add fennel seeds, grated ginger, turmeric powder, red chilli Powder and saute it for few seconds.Add the poha and mix everything well.
Cover the Kadai with a lid and cook on low heat for 5 minutes.After 5 minutes turn off the heat and garnish the poha with chopped coriander leaves, onions and pomegranates and serve hot.Serve Indori Poha with some fruits and Masala Chai for your breakfast.
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Ingredients: salt,baking powder,coconut,baking soda,sugar,chocolate chips,vanilla,brown sugar (demerara sugar),eggs,flour (maida),butter

Chocolate Chip Cookies With Coconut Recipe, 1/4 tablespoon Salt,1 tablespoon Baking powder,1 cup Chocolate chips,1 tablespoon Vanilla Extract,1/2 cup Brown Sugar (Demerara Sugar),3/4 cup Butter (unsalted) - softened at room temperature,1/2 tablespoon Baking soda,1-1/2 cup All Purpose Flour (Maida),1/2 cup Sugar,2 Whole Eggs,1 cup Dessicated Coconut, 45, Continental, To begin making the Chocolate Chip Cookies With Coconut, preheat the oven at 180 degree.In a mixing bowl, add soft butter, brown sugar and white sugar all together with electric mixer or standing mixture.Beat eggs in the same mixture one by one and add the vanilla extract.In another bowl, mix together flour, baking soda and baking powder in a strainer and strain it to make uniform mixture.Add this uniform mixture in butter mixture and combine it well.
Add coconut and chocolate chips in mixture.
Mix it well.Take a baking tray and place baking sheet on it, using a small ice cream scoop, scoop out the cookie dough on prepared baking sheet.
Make sure to place them a few inch apart from each other.Bake cookies for 10 to 12 minutes or until the edges turn to light golden in colour.
Serve these Chocolate Chip Cookies With Coconut along with Cold Coffee Smoothie and Grilled Spicy Potato Sandwich for a tea time break., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Chocolate_chip_cookies_with_Coconut_1600.jpg, 11
Ingredients: salt,cumin powder (jeera),singoda flour (water chestnut),green chilli,coriander (dhania) leaves,black pepper powder,ghee,oil,turmeric powder

Singhara Ato Chill Recipe (No Onion No Garlic Navratri Fasting / Fasting Recipe), Ghee - or oil for cooking,1/2 teaspoon Turmeric powder (Haldi),3/4 cup Singoda Flour (Water Chestnut),2 teaspoon Black pepper powder - coarsely crushed,1 Green Chilli - chopped,Rock Salt - or salt to taste,1/2 tablespoon Coriander (Dhania) Leaves - finely chopped,2 teaspoon Cumin powder (Jeera), 45, North Indian Recipes, We begin making the Singhara Atta Cheela Recipe (No Onion No Garlic Navratri Fasting/Vrat Recipe) by taking a mixing bowl and adding all the ingredients.Mix the ingredients with enough water till you get a pouring consistency.Heat a Flat non-stick pan and add one ladle of the batter and spread little using the back of the ladle.
Do not spread too much as it will get stuck to the pan.
Swirl the pan so the cheela batter spreads on its own.Add a teaspoon of oil or ghee and sprinkle with sesame seeds and cook on both the sides for 2 minutes till it is done.Serve your hot Singhara Atta Cheela with Apple Tamatar Ki Subzi or Coconut Peanut Chutney.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/sept-20/Singhare_Ka_Atta_Chilla_Recipe_Vrat_Fasting_Food_Cheela-4.jpg, 9
Ingredients: cashew nuts,basmati rice,salt,green chilli,apricots,ghee,fennel seeds (saunf),bay leaf (tej patta),cardamom (elaichi) podsseeds,raisins,water,ginger garlic paste,onion,cloves (laung),star anise

Spiced Ghee Rice Recipe | Neychoru, 2 Cardamom (Elaichi) Pods/Seeds - crushed,1 Onion - chopped (lengthwise preferably),1 cup Basmati rice - soaked in water for 20 minutes,2 Green Chilli - slit,1 Apricots - chopped,Salt - as needed,1 teaspoon Fennel seeds (Saunf),1-1/4 cup Water - (adjust),1 tablespoon Ghee,1 tablespoon Ginger Garlic Paste,1 Bay leaf (tej patta),3 Cloves (Laung),4 Cashew nuts - broken,2 Raisins,1 Star anise, 50, South Indian Recipes, To prepare Ghee Rice Recipe | Neychoru, in a pan/Pressure cooker add in a tbsp of ghee and fry the Raisins apricot and Cashew nuts and set aside.In the Same pan add in a quarter portion of the sliced Onions and fry till dark brown set that also aside.
In the same pan add in another tbsp.
of Ghee and then add in Fennel Seeds, Cinnamon sticks, Star Anise, Green Cardamom, Clove and Bay Leaves once they emits a nice flavour add in the Slit Green Chillies and fry for a minute.Next add in the remaining sliced onion and fry till they become golden brown.Next add in the Ginger Garlic paste and fry till the saw smell leaves and next add in the Soaked Basmati Rice.
Fry it well for about 5 minutes in low flame.Mix well and add the measured water now you can keep the stove in a high flame add in required salt and mix well.Add in the remaining 1 tbsp of Ghee and once the water starts to boil close the cooker and cook for a whistle.
Wait till the pressure gets released by itself and then open the cooker.Carefully fluff with a fork.
Now top the Ghee Rice Recipe | Neychoru with the reserved onions and nuts and serve hot with Kozhi Kuzhambu (non-veg) or Senai Kizhangu Ghostu (veg) and Tadka Raita for complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/happytrioexplains-gmail.com/Ghee_Rice_Recipe_Neychoru.jpg, 15
Ingredients: salt,ginger,green chilli,mustard seeds,asafoetida (hing),curry leaves,buttermilk,rice flour

Maharashtrian Tandalachi Ukad Recipe - Rice Flour And Buttermilk Porridge, 1/2 teaspoon Mustard seeds,1 1/2 cups Buttermilk,Salt - to taste,2 tablespoons Rice flour,1 Green Chilli - chopped,1/2 inch Ginger - chopped,1 sprig Curry leaves,1 pinch Asafoetida (hing), 10, Maharashtrian Recipes, To begin making the Maharashtrian Tandulachi Ukad Recipe, heat the buttermilk in a saucepan, bring it to a boil.
When it comes to boil, add rice flour slowly and by using a whisk, keep whisking so that there are no lump formation.Once the porridge thickens, you can serve it in a bowl and move on to tempering the ingredients.Heat a small kadai with oil, add mustard seeds, green chilli and ginger allow the mustard seeds to splutter.Add the curry leaves and hing and allow them to crackle for few seconds and pour it over the porridge and serve.Serve the Maharashtrian Tandulachi Ukad Recipe with hot cup of Filter Coffee and Irani Chai to enjoy your porridge in the morning.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Maharastrian_Tandulachi_Ukad_Recipe_Rice_Flour_and_Buttermilk_Porridge_Recipe.jpg, 8
Ingredients: salt,vegetable stock water,sage,red chilli flakes,virgin olive oil,basil leaves dried,polenta,black pepper powder,parmesan cheese,butter

Parmesan Corn Chili Fries Recipe, 3 cups Vegetable stock - or water,2 tablespoon Extra Virgin Olive Oil,Salt - to taste,1 cup Polenta,1/2 cup Parmesan cheese - grated,Black pepper powder - to taste,1 teaspoon Red Chilli flakes,1/4 cup Butter,1 teaspoon Sage - (optional but recommended),1 teaspoon Basil leaves - fresh or dried, 170, Continental, To begin making the Parmesan Corn Chilli Fries Recipe, in a saucepan add the veg stock or water and bring it to a boil.
Add in sifted polenta or cornmeal, sage, basil, salt, pepper, and chilly flakes and keep stirring to avoid lumps.Cook on low heat for about 15 to 20 minutes or until it becomes thick and leaves the sides of the pan with continuous stirring.Once done remove from heat and stir in butter and parmesan.Transfer the mixture to the prepared baking sheet/ square tin and press evenly with a spatula.
Place it in the refrigerator covered with cling wrap for about 2 hours or until set.Preheat the oven to 210 degrees celsius and line a baking sheet with parchment paper and brush it lightly with olive oil.Invert the polenta over a chopping board and cut into sticks of desired shape.
Arrange the sticks onto the prepared sheet and brush them lightly with olive oil.Bake in preheated oven for about 15 minutes and flip the Parmesan Corn Chilli sticks to bake from the other side for 15 minutes or until golden and crispy.Transfer onto a serving plate and serve Parmesan Corn Chilli Fries hot.Serve Parmesan Corn Chilli Fries Recipe with roasted tomato sauce or party dips., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sapanabehl/Parmesan_Corn_Chilli_Fries.jpg, 10
Ingredients: wheat flour rice flour,salt,arhar dal (split toor dal),coriander (dhania) leaves,asafoetida (hing),red chilli powder,cloves garlic,curry leaves,white urad dal (split),cumin seeds (jeera),green chillies paste,turmeric powder,chana dal (bengal gram dal),garam masala powder,sunflower oil

Dal Fara Recipe (Indian Stuffed Lentil Dumplings), Salt - as required,1 cup Chana dal (Bengal Gram Dal),Whole Wheat Flour - or rice flour as required,Sunflower Oil - as required,Asafoetida (hing) - A Pinch,1/3 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,1/4 teaspoon Garam masala powder,Asafoetida (hing) - A pinch,10 Curry leaves,Coriander (Dhania) Leaves - Few sprigs,3 cloves Garlic,4 cup White Urad Dal (Split),1 cup Arhar dal (Split Toor Dal) - optional,1/2 teaspoon Cumin seeds (Jeera),2 Green Chillies - paste (adjust according to your taste), 70, South Indian Recipes, To begin making the Dal Fara Recipe, soak the urad dal, chana dal and mutter dal for four to five hours.Make a coarsely ground yet fine paste of all dals in a mixer grinder.
Now mix the dry masalas, garlic and chillies paste and salt as required.
(Add salt only when you are all ready to fill the paste in the puri else it will become watery)Add red chilly powder according to your taste.Meanwhile prepare the dough by adding rice flour, water and salt.
Make thick puri out of the dough and add the dal paste on one side of the puri and cover with the other side.Cook the far in a steamer for about 20 to 30 minutes.After 20 to 30 minutes, when it is cooked, switch off the stove and allow the fara to cool down.The next step is to temper the faras.
Heat oil in a kadhai/wok and add jeera, curry leaves and hing.
Let the jeera crackle and then add fara and stir for a bit.Once it is done, garnish with fresh coriander and it is ready to be served.Serve Dal Fara on its own with Tomato Garlic Chutney or as a side dish with your delicious North Indian meal.
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Ingredients: salt,boneless chicken,rice,soy sauce,iceberg lettuce,black pepper powder,sunflower oil

Chinese Fried Rice Recipe With Chicken And Shredded Lettuce, 1 cup Boneless chicken,2 teaspoons Soy sauce,3-4 Iceberg lettuce - shredded,2 cups Cooked rice,Salt - as needed,1 tablespoon Sunflower Oil,1 teaspoon Black pepper powder - freshly crushed, 20, Chinese, To begin making Chinese Fried Rice Recipe With Chicken And Shredded Lettuce, heat oil in a chinese wok and add chicken pieces to it.
Saute till chicken is soft and cooked.Now add soy sauce, salt, black pepper powder and saute for another few seconds.Add shredded lettuce and mix well and fry for 4-5 mins till lettuce is partially tender.Take 2 cups of cooked rice and add in the chicken mix.
Toss for couple of minutes till everything incorporates well.Turn off the gas and transfer to a platter and serve.
Serve Chinese Fried Rice Recipe With Chicken And Shredded Lettuce with Soy Chunks Manchurian Recipe and Chinese Darsaan Recipe With Ice Cream for dessert.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaheen_ali/Chinese_Fried_Rice_With_Chicken_and_Shredded_Lettuce.jpg, 7
Ingredients: cashew nuts,ghee,milk,poha (flattened rice) aval,sugar,cardamom powder (elaichi),cinnamon powder (dalchini)

Aval Payasam Recipe - Sweet Flattened Rice Payasam, 1 teaspoon Ghee,1/4 cup Cashew nuts - halved,1/2 teaspoon Cardamom Powder (Elaichi),1 pinch Cinnamon Powder (Dalchini) - (optional),1-1/2 liter Milk,1/2 cup Sugar,1/2 cup Poha (Flattened rice) - thick aval, 30, Tamil Nadu, To begin making the Aval Payasam, first heat a teaspoon of ghee in a small pan and roast the cashew nuts on low heat until crisp and lightly golden.
Keep this aside.Wash the beaten rice well with water.
Drain water and keep aside.Boil milk in a heavy bottomed sauce pan and add the washed aval to the milk.
Turn the heat to low and simmer the milk mixture until it thickens and the aval is cooked.
This will take a good 15 to 20 minutes.
At this point add in the sugar, cardamom powder, cinnamon and give a mixture a stir and simmer until the sugar dissolves.Turn off the heat and garnish with cashew nuts.
Serve hot or cold.Serve the Aval Payasam Recipe as a Dessert, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/4-april/Aval_Payasam_Tamil_Nadu_Style_flattened_rice_milk_pudding_recipe-2.jpg, 7
Ingredients: cashew nuts,cumin powder (jeera),ginger,nutmeg powder,bay leaves (tej patta),cardamom (elaichi) podsseeds,ghee,saffron strands,pistachios,green peas (matar),raisins,mace powder,sugar,cinnamon stick (dalchini),turmeric powder,basmati rice (gobindo bhog),cloves (laung)

Bengali Holud Mishti Pulao Recipe - Saffron Flavored Rice With Nuts, 14 teaspoon Turmeric powder (Haldi),1 inch Cinnamon Stick (Dalchini),Saffron strands - few,2 tablespoons Raisins,11 inch Ginger - grated,1 cup Basmati rice - (gobindo bhog),1/2 teaspoon Mace powder,3 tablespoon Ghee,2 tablespoons Sugar,1/4 teaspoon Cumin powder (Jeera),3 Cardamom (Elaichi) Pods/Seeds,1/4 cup Green peas (Matar) - steamed (optional),2 tablespoons Cashew nuts - halved,2 tablespoon Pistachios - roughly chopped,3 Cloves (Laung),1/4 teaspoon Nutmeg powder,2 Bay leaves (tej patta) - roughly torn, 50, Bengali Recipes, To begin making Bengali Holud Mishti Pulao Recipe (Saffron Flavored Rice With Nuts), firstly we will cook the rice in a pressure cooker along with 1 tablespoon ghee, ginger and 2 cups of water until done.Once done, allow it to rest.
In a small pan, heat a little ghee.
Add bay leaves, cinnamom stick, cardamom pods, elaichi and cloves.
Cook it for 10 to 15 seconds.After 10 to 15 seconds, add cashews, raisins, pistachios, cumin powder, turmeric powder, nutmeg powder, mace powder, saffron strands.After 1 minute, add in the cooked rice, green peas and sugar and give it a mix.
Let it cook for 2 more minutes and serve hot.Serve your flavored Bengali Holud Mishti Pulao (Saffron Flavored Rice With Nuts) with Shorshe Ilish (Hilsa in Mustard Sauce) or Bengali Doi Maach recipe for a weekday meal.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/sept-26/Bengali_Mishti_Pulao_Recipe_Sweet_Rice_with_Dry_fruits-3.jpg, 17
Ingredients: tomato,salt,cumin powder (jeera),cardamom (elaichi) podsseeds,red chilli powder,water,cinnamon stick (dalchini),baby potatoes,coriander powder,turmeric powder,cloves (laung),sunflower oil

Chotti Aloor Dum Recipe - Baby Potatoes In Tomato Gravy, 1 teaspoon Cumin powder (Jeera),1-1/2 teaspoon Red Chilli powder,1 inch Cinnamon Stick (Dalchini),1/2 teaspoon Coriander Powder (Dhania),2 Cardamom (Elaichi) Pods/Seeds,15 Baby Potatoes,250 ml Water,1 tablespoon Sunflower Oil,1/2 teaspoon Salt,2 Tomatoes,1/4 teaspoon Turmeric powder (Haldi),2 Cloves (Laung), 50, North Indian Recipes, To begin making the Chotti Aloor Dum recipe, In a pressure cooker, boil baby potatoes with a pinch of salt for about 2 whistles.Once the pressure is released, remove the skin from the potatoes and set it.
In a blender, add chopped tomatoes and grind them into a fine paste.In a heavy bottomed pan, add oil and heat over medium flame.Add cardamom, cloves and cinnamon stick to the oil and roast them for few seconds.
Now, add baby potatoes and toss them evenly in the oil.Gently add the tomato puree followed by cumin powder, red chilli powder, coriander powder and turmeric powder.Combine them well and add a glass of water to the mixture.Cook them on a medium flame stirring them occasionally until the potatoes are blended well with the spices.Season the gravy with the required amount of salt.Remove the gravy from the flame and serve hot.
Chotti Aloor Dum is a versatile dish and can be served along with Bengali Luchi and Boondi Raita for a delicious meal.
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Ingredients: yellow bell pepper (capsicum),cashew nuts,rice vermicelli noodles (thin),red bell pepper (capsicum),ginger,mango (ripe),mint leaves (pudina),spring onion (bulb greens),soy sauce,carrot,sesame (gingelly) oil,lemon,cucumber

Mango Rice Noodle Salad With Cucumber & Carrot Recipe, 1 Carrot (Gajjar) - sliced into roundels,1/2 Yellow Bell Pepper (Capsicum) - finely diced,1 Mango (Ripe) - cut into cubes,1/2 Red Bell pepper (Capsicum) - finely diced,3 sprig Mint Leaves (Pudina) - for garnish (optional),1 inch Ginger - finely grated,4 teaspoon Soy sauce,1/4 cup Lemon juice,2 teaspoon Sesame (Gingelly) Oil,200 grams Rice Vermicelli Noodles (Thin) - blanched,8 sprig Spring Onion (Bulb & Greens) - finely chopped,10 Cashew nuts - toasted,1 tablespoon Honey,1 Cucumber - sliced into roundels, 25, Vietnamese, To begin making the Mango Rice Noodle Salad With Cucumber & Carrot Recipe, we will boil the rice noodles over a sauce pan with enough water.
This will take about 10 minutes to boil.Once done strain the water and wash the rice noodles under running water to stop cooking.Chop all the vegetables and fruits and keep it ready.To make the dressing, in a bowl, grate the ginger, add soy, honey, sesame oil, lemon juice, pinch of salt and keep mixing till it combines well.Drizzle some dressing onto the boiled rice noodles and toss it well.
Place the noodles over a serving plate.Add the remaining dressing into the vegetables and mango and toss well.
Place them over the bed of rice noodles, sprinkle spring onions and mint leaves.Add in toasted nuts and serve the Mango Rice Noodle Salad immediately as a refreshing side dish for dinner.Serve the Mango Rice Noodle Salad With Cucumber & Carrot Recipe along with a Lettuce Wrap Recipe with Asian Style Roasted Vegetables and drink to make special weekend meal for your loved ones., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Mango_Rice_Noodle_Salad_With_Cucumber__Carrot_Recipe_1600.jpg, 13