anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,tender mango (appe midi),mustard seeds,asafoetida (hing),byadagi dried chillies,turmeric powder,sunflower oil

Malnad Special Appe Midi Uppinakayi Recipe - Tender Mango Pickle, 2 cups Tender Mango (Appe Midi),1/4 cup Mustard seeds,1 teaspoon Asafoetida (hing),3/4 cup Rock Salt - (adjust to taste),2 tablespoons Turmeric powder (Haldi),1 cup Byadagi Dried Chillies - (adjust to taste),1/4 cup Sunflower Oil, 35, Karnataka, To begin making the Malnad Special Appe Midi Uppinakayi Recipe (Tender Mango Pickle), mangoes are cleaned and pat dried until no remains of water is seen.Take a glass or ceramic jar with airtight lid, add salt and tender mangoes.
Mix well keep this closed for 10 days so, such that the mangoes shrink with occasional mixing using dry spoon.Dry roast the red chillies in a pan for a minute or till crisp and keep aside.Now dry roast the mustard for few seconds and keep this aside.Using dry mixer jar make a fine paste of the red chili with mustard seeds, turmeric powder and hing.Mix this pickle masala paste with the salted Appe Midi.Heat oil in pan, cool and pour this on the pickle mixture.
Close the jar and incubate this pickle for 1 to 2 months.This pickle is a good side dish with rice and can be served as whole or chopped into fine pieces along with inner seed.Serve Malnad Special Appe Midi Uppinakayi Recipe (Tender Mango Pickle) along with Steamed rice, Alasande Kaalu Saaru Recipe (Malnad Style Black Eyed Beans Curry) and Aralu Sandige Recipe with a Gorikayi Palya Recipe for sides.
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Ingredients: tomato,salt,cumin powder (jeera),mixed sprouts bowls,asafoetida (hing),coriander (dhania) leaves,red chilli powder,water,ginger garlic paste,onion,cumin seeds (jeera),coriander powder,turmeric powder,green chillies,garam masala powder,sunflower oil

Mixed Sprouts Sabzi Recipe, 1/2 tablespoon Red Chilli powder,Coriander (Dhania) Leaves - chopped,1/2 tablespoon Coriander Powder (Dhania),Salt - to taste,1 tablespoon Cumin seeds (Jeera),1 Onion - chopped,1/2 tablespoon Garam masala powder,1/2 tablespoon Turmeric powder (Haldi),3 cups Water - for cooking,1/2 tablespoon Cumin powder (Jeera),pinch Asafoetida (hing),1 tablespoon Ginger Garlic Paste,1 or 2 Green Chillies - chopped,2 Mixed Sprouts - bowls,1 Tomato - chopped,2 tablespoon Sunflower Oil, 60, Indian, To prepare Mixed Sprouts Curry Recipe, get ready with healthy homemade sprouts to start with.
Now in a pressure cooker, pressure cook the mixed sprouts for 3-4 whistles or till lightly mushy.Once pressure cooker cools down by itself, take out sprouts and stock in a bowl and keep it aside.Preparing the curryHeat oil in a pan, add cumin seeds and asafoetida.Once cumin seeds start to crackle,add chopped onion.Saute them till it turns into light brown colour.Add ginger garlic paste.stir and saute till raw aroma of ginger garlic goes away.Add chopped tomatoes and green chillies, saute them till tomatoes soften.Add all dry masala,start with turmeric powder, cumin powder, coriander powder, garam masala powder, red chilli powder, stir it well.Now add mixed sprouts along with stock, add salt to taste.Cover the lid and cook it for 10 minutes on slow flame.Once it is cooked ,add chopped coriander leaves.Mixed Sprouts Curry Recipe is ready to serve with Pulao for a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Mixed_Sprouts_Subji.jpg, 16
Ingredients: salt,eggs fork,milk,water,dry yeast,herbs,vivatta maida,sugar,sesame seeds (til seeds),butter,eggs an eggs

Herbed Dinner Rolls Recipe, 1 Whole Egg - for an egg wash,6 cups Vivatta Maida,2 Whole Eggs - whisked with a fork,1/4 cup Sesame seeds (Til seeds) - toasted,1/4 cup Butter (unsalted) - softened,Fresh Herbs - small bunch,1/2 cup Lukewarm Water,1-1/2 cups Milk - lukewarm,3-1/2 teaspoons Active dry yeast,3 tablespoons Sugar,1 teaspoon Salt, 45, European, To begin making the Soft Sesame Herbed Dinner Rolls Recipe; in a large mixing bowl or the bowl of the stand mixer, combine all the dry ingredients; next all the wet ingredients and beat using the paddle attachment until the dough comes together.
Keep kneading until you notice all the ingredients get well combined.Now place the dough on a floured surface and knead with a stretch and fold motion until smooth and elastic, about 10-12 minutes.
Place the dough in a buttered bowl.
Cover and allow it to rest and rise until doubles for about 2 hours.Once the dough has risen, punch it down and divide it into 20 portions.
Shape each portion either into a ball or any other shape you want it to take.
Place them on greased baking sheets about two inches apart.Cover the shaped portions and allow it to rest and rise until doubled for another half an hour.Once risen, brush all the dough portions with egg yolk and sprinkle some sesame on the top.
Preheat the oven to 180 C and then bake the shaped and risen dough for about 25 minutes until golden brown.Once the herbed sesame dinner rolls are baked, remove and place them on wire racks to prevent the bread from sweating.
You can serve them about 10 minutes after they have rested or cool them completely, wrap them in butter paper and store.Serve Herbed Dinner Rolls Recipe with Light And Creamy Broccoli Soup Recipe and Grilled Mushroom Sandwich Recipe With Herbs.
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Ingredients: salt,spring onion greens,ginger,green chilli,rice,schezwan sauce,soy sauce,carrot,cloves garlic,garlic,onion,vinegar,black pepper powder,button mushrooms,sunflower oil

Burnt Garlic Mushroom Fried Rice Recipe, 1 Carrot (Gajjar) - finely chopped,2 teaspoons Sunflower Oil,1/2 teaspoon Soy sauce,Salt - to taste,2 cups Cooked rice,1 Onion - finely chopped,2 inch Ginger - finely chopped,1/2 teaspoon Vinegar,1/2 cup Spring Onion Greens,2 cups Button mushrooms - cut into quarters,4 cloves Garlic - cut lengthwise for garnish,1 tablespoon Schezwan sauce,2 Green Chilli - finely chopped,1 tablespoon Garlic - finely chopped,1 teaspoon Black pepper powder, 35, Indo Chinese, To begin making the Burnt Garlic Mushroom Fried Rice Recipe, heat oil in a skillet on medium flame, add the garlic and saute until it turns into a deep brown colour.
This will take 2-3 minutes.
To this skillet add ginger and onions and continue to cook for another 2 minutes.
At this stage add the mushrooms, green chilli, carrots, vinegar and soy sauce and mix well.
Cook until the water from the mushrooms dry out.
Once the mushrooms and carrots are cooked, add in the salt, pepper and Schezwan sauce until well combined.
Finally add in the rice and spring onion greens and gently toss the Burnt Garlic Mushroom Fried Rice.
Turn off the flame.
Transfer the Burnt Garlic Mushroom Fried Rice to a serving platter and serve hot.
To garnish, heat a tadka pan with a few drops of oil on medium flame, and add the garlic that has been cut lengthwise and fry until it attains aa golden brown colour.
Drain on an absorbent paper and garnish the Mushroom Fried Rice with these fried garlic chips.
Serve Burnt Garlic Mushroom Fried Rice Recipe along with Sweet Corn Spring Onion Momo Recipe as an appetizer and serve the rice along with Sichuan Style Vegetarian Mapo Doufu followed by a dessert of Peach Sorbet Recipe with Pineapple Puree., https://www.archanaskitchen.com/images/Burnt_Garlic_Mushroom_Fried_Rice_Indo_Chinese_Recipe-6.jpg, 15
Ingredients: butter sizzling,salt,dill leaves,coconut,asafoetida (hing),water,gram flour (besan),ragi flour (finger millet nagli),dry red chillies,cumin seeds (jeera),peanuts (moongphali),rice flour,sesame seeds (til seeds),sunflower oil

Ragi And Dill Nippattu Recipe, 2 tablespoons Raw Peanuts (Moongphali) - roasted,1/2 cup Dill leaves - finely chopped,Salt - to taste,1 teaspoon Dessicated Coconut,2 cups Water - warm,1 tablespoon Butter - sizzling hot melted,1 tablespoon Cumin seeds (Jeera),3 cups Sunflower Oil - for deep frying,1 tablespoon Sesame seeds (Til seeds),1 cup Gram flour (besan),2 cups Rice flour,1/4 teaspoon Asafoetida (hing),1 cup Ragi Flour (Finger Millet/ Nagli),2 teaspoon Dry Red Chillies - finely crushed, 30, South Indian Recipes, To begin making the Ragi And Dill Nippattu, dry roast the flours until aromatic for about 4 to 6 minutes on medium heat.
turn off the heat and cool it completely.Mix all the ragi flour, rice flour, gram flour, chili flakes, cumin, sesame, dill and salt together.
Pour a tablespoon of sizzling hot melted butter in the mixture and mix thoroughly.Now add lukewarm water little by little and mix into a soft and pliable dough.
Make little balls and roll them flat into little discs, about 2 inches in diameter.
You can grease a plastic sheet, or use wax paper to pat down the nippattu.Heat oil in a deep fry pan on medium-high.
When the oil starts to smoke, add a tiny ball of dough; if it sizzles and rises to the oil surface, the oil is hot enough.Reduce the heat to medium; gently peel away the nippattus from the wax paper and lower them into the oil.
They will sink, and foam at first, then come up to the surface quickly.Flip them over to the other side and fry till golden brown.Once done transfer the Ragi and Dill Nippattu onto an oil absorbent paper.
When the Ragi And Dill Nippattu are completely cool, store them in airtight boxes in a cool dark place.Serve Ragi And Dill Nippattu with hot Masala Chai during your tea time break.
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Ingredients: basmati rice,spring onion greens,coriander (dhania) leaves,cumin seeds (jeera),green chillies,spinach leaves (palak),sunflower oil,black cardamom (badi elaichi),salt,cardamom (elaichi) podsseeds,tofu,mint leaves (pudina),green beans (french beans),cashew nuts,bay leaves (tej patta),ghee,methi leaves (fenugreek leaves),green peas (matar),cinnamon stick (dalchini),green bell pepper (capsicum),cloves (laung)

Tofu Green Pulao Recipe, 2 Black cardamom (Badi Elaichi),1 tablespoon Ghee,1 tablespoon Cashew nuts - halved,Sunflower Oil - as required,Salt - to taste,1/4 teaspoon Cumin seeds (Jeera),2 Bay leaves (tej patta),1/2 cup Mint Leaves (Pudina) - finely chopped,1/2 cup Green beans (French Beans) - finely chopped,1 cup Spinach Leaves (Palak) - finely chopped,2 inch Cinnamon Stick (Dalchini),1/2 cup Coriander (Dhania) Leaves - finely chopped,1/2 cup Tofu - cut into cubes,12 Green Bell Pepper (Capsicum) - finely chopped,4 Cardamom (Elaichi) Pods/Seeds,1/2 cup Spring Onion Greens - finely chopped,1 cup Basmati rice,1 cup Methi Leaves (Fenugreek Leaves) - finely chopped,4 Green Chillies - finely chopped,6 Cloves (Laung),1/2 cup Green peas (Matar), 60, Indian, To begin with the Tofu Green Pulao Recipe, first wash and soak basmati rice for 30 minutes and then strain the water using muslin cloth and keep it aside.Meanwhile in a blender combine spinach leaves, methi leaves, coriander leaves, green chillies and blend till it forms a smooth puree.Add oil and ghee in a pressure cooker, once hot; add cumin seeds, bay leaves, black cardamom, cloves, green cardamom, cinnamon stick.After they begin to roast, add tofu cubes, cashew and fry for about 20 seconds.Now add capsicum, green peas, french beans, finely chopped spring onions and soaked double beans.
After a while add in the basmati rice and stir fry for a minute.Add the prepared green puree and let it cook for a minute.
Add 2 to 3 cups of water and mix everything well.Close the cooker with a lid and let it cook till the cooker release 2 to 3 whistles.
Once done, let the pressure release normally.Open the lid, servie it in a bowl and garnish it with chopped coriander leaves.This Tofu Green Pulao can be served with Burani Raita or any other raita of your choice for your weekday lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jamuna_Devi/Tofu_Green_Pulao_One_Dish_Recipe.jpg, 21
Ingredients: bananas ripe,corn flour,rice flour,water,sesame seeds (til seeds) (white),sugar,cheddar cheese,flour (maida),sunflower oil

Cheesy Chinese Banana Toffee Fritters Recipe, 3/4 cup Sugar,100 ml Chilled water,1-1/2 tablespoons Sesame seeds (Til seeds) - (white),2 tablespoons Rice flour,2 Ripe Bananas - ripe,2 tablespoons Cheddar cheese - grated,3 tablespoons All Purpose Flour (Maida),2 tablespoons Corn flour,Sunflower Oil - to deep fry, 35, Chinese, Begin making Cheesy Chinese Banana Toffee Fritters Recipe by preparing the batter firstWhisk together the flours, grated cheese and chilled water until smooth.
Stir in a tablespoon of oil.
Set aside.Heat oil in a deep bottomed pan on medium flame.Toss the  banana slices in the extra flour to  lightly coat.Toss the  banana slices in the extra flour to  lightly coat .Using a bamboo skewer, dip each batter coated banana slice in the batter and deep fry until crisp and golden, in batches.
Drain on a paper towel.Make caramel by heating sugar in a wide pan or hard anodized vessel and waiting until it completely caramelizes.
Keep swirling the pan occasionally since you wouldn't want the caramel burnt.Remove from the heat, then working quickly by dipping the banana slices to coat completely, and immersing in chilled water to crystalize caramel quickly and remove.
Sprinkle with roasted white sesame seeds.Enjoy this Cheesy Chinese Banana Toffee Fritters Recipe with a scoop of ice cream or whipped cream for a wonderful Dessert option., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Uma/CHEESY__BANANA__TOFFEE__FRITTERS_edited.jpg, 9
Ingredients: salt,flour (maida),red chilli flakes,mozzarella cheese,garlic,parsley leaves,eggs,black pepper powder,chicken breasts,wheat bread crumbs,butter,sunflower oil

Cheesy Chicken Ala Kiev Recipe, 2 Chicken breasts,2 tablespoons Garlic - minced,Salt - to taste,1 teaspoon Red Chilli flakes - (optional),Black pepper powder - to taste,1/2 cup Sunflower Oil - to fry,1/4 cup Parsley leaves,1 cup Mozzarella cheese - grated,1 cup Whole Wheat Bread crumbs,1/2 cup All Purpose Flour (Maida),1 cup Butter,2 Whole Eggs, 40, European, To begin making Cheesy Chicken Ala Kiev Recipe, in a mixing bowl, combine butter, chopped parsley, red chilli flakes and minced garlic.
Mix well with a fork till the flavours are incorporated well into the butter.Then keep this bowl in the refrigerator for about 10 minutes.
Slice each chicken breast horizontally into two.
Using a meat tenderising hammer, flatten out the meat evenly.
Sprinkle some salt and pepper over the chicken breasts.Take out the butter from fridge, place about 2 tablespoons of butter mixture in the centre of each rolled out chicken breast.
Also add 2 tablespoons of grated mozzarella cheese on each chicken breast piece, roll each chicken breast tightly to seal the edges.Keep them on a tray, cover with plate and refrigerate for about 10 minutes.Once the refrigeration is done, coat the rolled chicken breast with flour.
Dip in the bowl containing whisked eggs and then coat with breadcrumbs.
Repeat the same process once more to get each chicken breast more crispy Chicken Kiev.Cover the plate with aluminium foil or a plate and keep in the refrigerator for 20 -30 minutes.
Put oil in a non-stick frying pan to cover the base.
Heat over medium heat.Add pinch of salt (when you deep fry something, add pinch of salt in oil, the recipe absorbs less oil is what is believed)Heat oil in a pan and deep fry the chicken  pieces on low flame  till golden brown and crisp.
Drain on absorbent paper/kitchen towel.
Cook the remaining chicken breasts in the same way.Serve Cheesy Chicken Ala Kiev Recipe (Chicken With Garlic Cheese) along with Rosemary Roasted Potatoes & Pepper Salad Recipe and Cheese Garlic Bread Recipe for a complete meal., https://www.archanaskitchen.com/images/chicken-ala-kiev-recipe.jpg, 12
Ingredients: pineapple,bananas,ice cubes,curd,dates,instant oats (oatmeal)

Pineapple Banana & Oat Smoothie Recipe, 2 tablespoons Instant Oats (Oatmeal),4 Dates - pitted,2 cups Curd (Dahi / Yogurt),Ice cubes - to serve,2 cups Pineapple - diced,1 Ripe Bananas - peeled and cut, 20, Continental, To begin making the Pineapple Banana & Oat Smoothie Recipe, get all the ingredients ready and keep them together.Add all the ingredients into the Blender to make a smooth puree.
Once you have pureed the Pineapple Banana Smoothie, add water to adjust the consistency of the smoothie to suit your palate and blend again.
Pour the Pineapple Banana & Oat Smoothie into tall glasses and serve chilled.Serve Pineapple Banana & Oat Smoothie Recipe along with a Cream Cheese Carrot Raisin Sandwich Recipe or Baked Potato Wedge Recipe as an afterschool snack.
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Ingredients: green bell pepper (capsicum) squares,yellow bell pepper (capsicum) squares,bok choy,sugar snap peas,coriander (dhania) leaves,green beans (french beans) edges trimmed,baby corn approximately,soy sauce,virgin olive oil,red bell pepper (capsicum) squares,carrot approximately ”,broccoli flowerets,onion,tofu ” squares,brown sugar (demerara sugar) (jaggery),peanuts (moongphali),lemon,thai green curry paste,coconut milk

Vegetarian Thai Green Curry With Tofu Recipe, 1/2 Red Bell pepper (Capsicum) - cut into 1 inch squares,1 Carrots (Gajjar) - cut in round pieces approximately 1/8” thick,1 tablespoon Brown Sugar (Demerara Sugar) - (jaggery),3 tablespoons Extra Virgin Olive Oil,1 tablespoon Thai Green Curry paste,2 Bok Choy - chopped,2 tablespoons Coriander (Dhania) Leaves - chopped,1 cup Sugar snap peas,200 grams Tofu - cut into 1” squares and lightly fried,800 ml Coconut milk,1/2 Green Bell Pepper (Capsicum) - cut into 1 inch squares,1 cup Onion - sliced thin and long,1 cup Broccoli - cut into small flowerets,1/2 cup Baby corn - cut into approximately 1 inch pieces,2 tablespoons Roasted Peanuts (Moongphali),2 tablespoons Soy sauce,1 cup Green beans (French Beans) - edges trimmed,1/2 Yellow Bell Pepper (Capsicum) - cut into 1 inch squares,2 Lemon - quartered, 70, Thai, To begin making the Vegetarian Thai Green Curry With Tofu Cut all vegetables as specified in the ingredients list.
except onions.Steam all the other vegetables with a light salt.
I usually pop in all the vegetables in a microwaveable bowl and microwave them for 2 to 3 minutes until they are a little soft tossing them midway to evenly cook them.
You can also boil these in hot water for about 5 minutes with a little salt.
Take care to not overcook the vegetables as it will be nice to have a little crunch to the vegetables.Once done remove and drain out any excess water and save the water.
In a pan add a teaspoon of oil and pan fry the cut tofu pieces until they are slightly brown.
Keep aside.
Heat a large wok, add 3 tablespoons of cooking oil and sauté the onions till they are light brown.Now add 3 tablespoons of the Thai green curry paste and cook for about 2-3 minutes till the paste gets cooked and the aromas are released.Next add the 800 ml of coconut milk, soy sauce and brown sugar (or jaggery).Let the entire sauce / gravy come to a boil.
Taste the sauce.
It should be spicy (from the Thai green curry paste), sweet (Coconut milk and brown sugar) and have the sufficient amount of salt (soy sauce and salt).Feel free to add more of an ingredient to get it to your taste.Add the pre cooked vegetables and the fried tofu to the sauce.
Garnish with chopped cilantro.
It will look gorgeous! You can also optionally sprinkle some roasted peanuts (roasted, deskinned and crushed) to get a crunchy texture to the food.Serve Vegetarian Thai Green Curry With Tofu along with Steamed Rice for a perfect weeknight dinner and a Thai Green Papaya Salad Recipe by the side.
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Ingredients: cashew nuts,yellow moong dal (split),ghee,milk,jaggery,water,cardamom powder (elaichi),coconut milk,rice flour

Andhra Style Pulses Recipes, 12 Cashew nuts,1 cup Milk,1/2 cup Rice flour,1 cup Water,1 teaspoon Cardamom Powder (Elaichi),1/2 cup Yellow Moong Dal (Split) - cooked,1 tablespoon Ghee,3/4 cup Jaggery,3 tablespoons Jaggery,1/2 cup Coconut milk, 35, Andhra, To begin making Pappulo Undrallu Recipe, wash and boil the moong dal in 1 cup of water using a pressure cooker for 2 whistles.
Once it is cool, mash and keep aside.Next, we need to prepare the rice flour dumplings.Heat 1 cup of water in a saucepan along with jaggery in medium heat, bring it to a boil.Slowly mix in the rice flour into the jaggery water and whisk well till it forms a uniform lump.Switch off the flame, let it cool for a while.Knead the dough well and roll it into mini balls and keep aside.Heat 1/2 cup of water along with 3/4 cup jaggery in medium heat and let it dissolve well.Add the boiled mashed moong dal into the jaggery syrup, enough water and mix well till you attain a smooth mixture.
Simmer for 3 minutes.Add the rice dumplings into the mixture and simmer for 5 to 7 minutes till the mini rice balls are cooked well.Add the milk, cardamom powder and mix well.
Simmer for another 5 minutes.Switch off the flame and mix in the coconut milk into the mixture.
This is to avoid the curdling of the coconut milk.Heat ghee in a small tadka pan, add in the cashew nuts and fry until they turn golden brown.Add it to the Pappulo Undrallu that you made and stir well.Serve the Pappulo Undrallu Recipe, along with Spicy Sweet Corn & Oat Fritters Recipe as a part of festive lunch or Andhra meals., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Pappulo_Undrallu_Recipe_Andhra_Style_Rice_Flour_Dumplings_Cooked_in_Sweetened_Lentil_Broth.jpg, 9
Ingredients: salt,ginger,mustard seeds,asafoetida (hing),green peas (matar),red chilli powder,curry leaves,coriander (dhania) leaves,onion,cumin seeds (jeera),baby corn (if using,turmeric powder,green chillies,garam masala powder,sunflower oil

Baby Corn and Green Peas Sabzi Recipe, Sunflower Oil - as required,1 cup Green peas (Matar),2 sprig Curry leaves,Salt - to taste,10 Baby corn - chopped into pieces (if using fresh,1 teaspoon Cumin seeds (Jeera) - roasted and crushed,2 Green Chillies - slit,1 teaspoon Mustard seeds,1/2 teaspoon Garam masala powder,1 Onion - finely chopped,1/4 teaspoon Turmeric powder (Haldi),1 inch Ginger - finely chopped,1 sprig Coriander (Dhania) Leaves - finely chopped,1/2 teaspoon Red Chilli powder,1 pinch Asafoetida (hing), 40, South Indian Recipes, To begin making the Baby Corn and Green Peas Sabzi Recipe, firstly pressure cook the baby corn with salt and turmeric powder for about 3 whistle.
Release the pressure naturally and strain the water.
Heat oil in a heavy bottomed pan.
Add the mustard seeds, hing and let the mustard seeds crackle.Once it crackles, add in the curry leaves and saute it for about 20 seconds.After 20 seconds, add the onions, ginger and green chillies and saute till the onions are golden brown.
Add the Baby Corn, Peas along with salt, turmeric powder, red chilli powder, crushed cumin seeds, garam masala powder and salt.Stir fry till the raw smell goes away.
This will take about 3 to 4 minutes.Once done, add in the chopped coriander leaves, give it a stir and it is ready to be served.
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