anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,ginger,cauliflower (gobi) heads,bay leaves (tej patta),cardamom (elaichi) podsseeds,thai red curry paste,onion,cumin seeds (jeera),coriander (dhania) leaveswith stalks,lemon,coconut milk,sunflower oil

Cauliflower Thai Red Curry Recipe, Salt - to taste,1/4 cup Thai Red Curry Paste,1 teaspoon Cumin seeds (Jeera),2 sprig Coriander (Dhania) Leaves - finely chopped with stalks,2 Onions - finely chopped,2 Bay leaves (tej patta),3 Cardamom (Elaichi) Pods/Seeds,400 ml Coconut milk,2 Cauliflower (gobi) - heads,2 teaspoon Ginger - finely chopped,2 tablespoon Sunflower Oil,1 Lemon, 40, Thai, To prepare Cauliflower Thai Red Curry Recipe, heat a pa with water and salt and bring it to a boil.
To this add the cauliflowers, bay leaves.
Boil for about 2 minutes.
Turn off the flame.
Drain the excess water and transfer to a bowl with chilled water so that they remain firm and does not continue to cook further.Heat oil in a pan on medium flame, add the cardamom and cumin seeds,Next add the chopped onions, chopped ginger, and the finely chopped coriander stalks over medium heat and saute for a minute or until raw smell goes away.
Add the Thai Red curry Paste and the coconut milk and bring to a boil.You can either use store bought curry paste or here's how you can make Thai Red curry Paste.
Add the cooked cauliflower to the pan and simmer for about 8 to 10 minutes or till the flavours get blended well.Check seasoning and squeeze in some lemon juice and take the cauliflower Thai curry off from heat.Garnish Cauliflower Thai Red Curry with chopped coriander and serve it with sticky rice or lemongrass rice along with veg papaya salad recipe.
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Ingredients: salt,coconut,cardamom (elaichi) podsseeds,ghee,jaggery,dates (seedless),badam (almond),sooji (semolina rava),flour (maida),sunflower oil

Date Obbattu Recipe (Date Puran Poli), 1-1/2 cups Dessicated Coconut - grated,Ghee - as needed,2 tablespoons All Purpose Flour (Maida),2 Cardamom (Elaichi) Pods/Seeds,Salt - a pinch,20 to 25 Badam (Almond),250 grams Dates - (seedless),250 grams Sooji (Semolina/ Rava) - (fine variety),Sunflower Oil - as needed,1/4 cup Jaggery - optional, 90, Indian, To begin making the Date Obattu recipe, first we need to prepare the ingredients required for this recipe.Soak dates in 1/2 a cup of hot water for 1-2 hours.Grind the almonds to a powder.Grind the dry coconut into a thick paste with very little water.Now grind the soaked dates mixture without any additional water to a smooth paste.Combine date paste, almond powder, coconut paste and jaggery (if using) in a pan and cook for 2-3 minutes.Let this mixture cool slightly and shape them into 4 equal sized balls and set aside.In mixing bowl add semolina, maida, salt and enough water to make a soft and knead well for 6 to 8 mins and let it rest with a moist cloth covered over it for 1 to 1 and half hours.Now knead again briefly and pour enough oil to cover it completely.
(If you spread a tiny piece of this mixture with your fingers on a clean surface and lift it up it should not break and you must almost be able to see through it)On a sheet of grease-proof paper, smear some oil, pinch a gooseberry sized dough and flatten it with your fingers and place the date ball on it, now cover the ball by stretching the ends of the dough using your fingers and seal it securely.Place this dough secured date ball on the greaseproof paper and pat it with your fingers to as thin as possible or thick according to your preference.Now transfer this on to a hot tava and peel the paper after 30 seconds.
Cook on both sides uncovered by drizzling some oil or ghee.Serve Date Obattu with South Indian Kosambari Recipe with Raw Mango, Cucumber, Carrot and Beetroot and Paruppu Rasam for a wholesome meal.
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Ingredients: cashew nuts,salt,wheat flour,green chilli,ghee,mustard seeds,black peppercorns,curd,curry leaves,cumin seeds (jeera),chana dal (bengal gram dal) split,enos fruit salt,sesame (gingelly) oil grease the idli plates

Godhumai Idli Recipe (Instant Whole Wheat Flour Idli), 1 cup Curd (Dahi / Yogurt),1/2 teaspoon Chana dal (Bengal Gram Dal) - split,5 Cashew nuts - broken roughly,1/2 teaspoon Mustard seeds,1 Green Chilli - finely chopped,Salt - to taste,1/2 teaspoon Enos fruit salt,1 teaspoon Sesame (Gingelly) Oil - to grease the Idli Plates,1 sprig Curry leaves,1 cup Whole Wheat Flour,1/4 teaspoon Whole Black Peppercorns - crushed,2 teaspoons Ghee,1/2 teaspoon Cumin seeds (Jeera), 60, South Indian Recipes, To begin making the Godhumai Idli Recipe (Instant Whole Wheat Flour Idli), first get all the ingredients ready and keep aside.Heat a pan over low heat and dry roast the wheat flour till they turn fragrant.Keep stirring continuously to roast the flour uniformly and avoid burning.
Transfer the flour to a another vessel and allow it to cool.Heat the pan again with ghee and add the ingredients given under ' seasoning' in the order given.
Allow them to roast and crackle and set it aside.Whisk together yogurt and 1 cup of water to make a buttermilk.Add buttermilk to the flour and using a hand whisk, stir to form a batter adding more water if required to make a thick batter.
Once you have a thick batter, add the tempering to the batter and mix well.Add salt ( just a little) and allow the batter to rest for 20-30 minutes.
In the meantime, grease the Idli plates and preheat the steamer.Once you are ready to steam the idlis, add 1/2 teaspoon of enos fruit salt and stir the batter.
The batter will become light and fluffy.Spoon the batter into the greased plate and steam the Idlis for 15 -20 minutes until done.Once done, turn off the heat and allow it to rest for 5 minutes.
Remove Godhumai Idli from the plates and serve.Serve these healthy Godhumai Idlis along with Tomato Onion Chutney, Thakkali Vengaya Sambar or Idli Milagai Podi for breakfast or dinner.
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Ingredients: urad dal papad,salt,tamarind water,asafoetida (hing),mustard seeds,jaggery,water,pearl onion (sambar onion),curry leaves,dry red chillies,gingelly oil,methi seeds (fenugreek seeds),turmeric powder,sambar powder

Waffle Broth Recipe - Puppet's Yamarinta Crovy, 3 Dry Red Chillies,3 cups Water,1 cup Tamarind Water,1/4 teaspoon Mustard seeds,1/2 cup Pearl onions (Sambar Onions) - halved,Salt - as needed,Asafoetida (hing) - a pinch,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1 tablespoon Gingelly oil,1 teaspoon Sambar Powder,1 tablespoon Jaggery,3 Urad dal papad - broken in to quarters,1/4 teaspoon Turmeric powder (Haldi),1 sprig Curry leaves, 25, South Indian Recipes, To begin making the Appalam Vatha Kuzhambu recipe, prepare all the ingredients and keep them ready.Heat oil in a preheated pan over medium heat.
Add mustard seeds, fenugreek seeds, curry leaves and dried red chilies.
Allow it to crackle.Add the onions and saute until the onions have softened and lightly golden.
Once the onions have softened, add the tamarind water, turmeric powder, sambar powder, jaggery and appalam.Add 3 cups of water, salt to taste and simmer the appalam vatha kuzhambu, until the kuzhambu has thickened and the appalam has soaked and cooked through as well.
The Appalam Vatha Kuzhambu will have a gravy like consistency with the starch from the appalam giving it this texture.
Adjust the consistency of the kuzhambu by adding water and also check the salt and spices and adjust to taste accordinglyServe the Appalam Vatha Kuzhambu along with hot Steamed Rice, Bean Paruppu Usili and Elai Vadam for simple and delicious weekend lunch., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Appalam_Vatha_Kuzhambun_recipe_-_South_Indian_Papad_ki_Sabzi_8_1600.jpg, 14
Ingredients: tomato,salt,basil leaves,bacon smoked,cloves garlic,carrot,virgin olive oil,beef,onion,red chilli,black pepper powder,parmesan cheese,del monte spaghetti pasta,red wine,dried oregano

The Best Spicy Spaghetti Bolognese Recipe, 400 grams Del Monte Spaghetti Pasta,1 cup Red wine - optional,1 Fresh Red Chilli - finely chopped,Salt - to taste,4 Bacon - smoked,1/4 cup Parmesan cheese - grated or powdered,Black pepper powder - to taste,1 Onion - finely chopped,1 sprig Basil leaves - roughly torn,2 Carrots (Gajjar) - finely chopped,Extra Virgin Olive Oil - for cooking,250 grams Beef - minced,2 cups Homemade tomato puree,3 cloves Garlic - finely chopped,1 teaspoon Dried oregano, 55, Italian Recipes, To begin making the Spicy Spaghetti Bolognese Recipe, first get all the ingredients ready.
Cook the pasta until al dente and make the tomato puree and keep aside.Heat 3 to 4 tablespoons of olive oil in a heavy bottomed pan over medium heat.
Add the bacon and fry them until golden crisp.
Once the bacon is crisped a bit, add the onion, garlic and carrots.
Add the oregano and stir fry the vegetables on medium heat until they are cooked through.
Keep stirring occasionally so they don't over brown.Once done, add the minced meat and stir fry until is is browned and cooked through.
This would take about 10 to 12 minutes.
Once the mince is browned, add the tomato puree, the basil, chili and the wine.
Bring the Bolognese sauce to a brisk boil and simmer until you get a rich flavor from the tomato mince sauce.
Once the sauce is ready, stir in the spaghetti, the parmesan cheese and saute on high heat until the sauce gets well coated into the spaghetti.
Check the salt and peppers and adjust to suit your taste.
Add more chili if you like it to be a bit more spicer.Finally stir in more of the parmesan cheese and serve.
Serve the The Best Spicy Spaghetti Bolognese along with a crusted Cheese Garlic Bread for a wholesome dinner or a dinner party.
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Ingredients: ice cubes,milk,vanilla,instant coffee powder instant bru gold,maple syrup,dates,instant oats (oatmeal),cinnamon powder (dalchini)

Maple Roasted Cinnamon Spiced Latte Recipe, 2 tablespoons Instant Oats (Oatmeal),1 tablespoon Maple syrup,1/2 teaspoon Vanilla Extract,2 Dates - pitted and coarsely chopped,3/4 cup Milk,1/2 tablespoon Instant Coffee Powder - instant Bru Gold,6-8 Ice cubes,1/4 teaspoon Cinnamon Powder (Dalchini), 10, Continental, To begin making the Maple Roasted Cinnamon Spiced Latte Recipe first get all the ingredients handy and ready.Add all the ingredients into the blender (mixer grinder) jar and blend to make a smooth latte.
Allow the latte to froth in the blender jar.Pour the latte into tall mason jars or a tall glass and serve.Serve the Maple Roasted Cinnamon Spiced Latte as a delicious drink along with your favorite coffee cake as your evening tea time dessert.
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Ingredients: salt,kashmiri red chilli powder,mustard oil,coriander (dhania) leaves,chaat masala powder,gram flour (besan),curd,fish fillet,lemon,mint leaves (pudina),garam masala powder

Fish Tikka Masala Skewer Recipe, 2 tablespoon Curd (Dahi / Yogurt),1 teaspoon Kashmiri Red Chilli Powder,Coriander (Dhania) Leaves - as required,Salt - to taste,Mint Leaves (Pudina) - as required,1 teaspoon Lemon juice,200 grams Fish fillet,1 Tablespoon Mustard oil,Chaat Masala Powder - to taste,1 teaspoon Gram flour (besan),1/4 teaspoon Garam masala powder, 30, Punjabi, To begin making the Fish Tikka Masala Skewer Recipe, firstly cut the fish fillet into 4 long strips.Marinate the fish with lime juice and salt for 5 minutes.Take a bowl and mix rest of the ingredients including curd, salt, kashmiri red chilli powder, coriander leaves, mint leaves, gram flour, garam masala powder, chaat masala powder except oil and marinate the fish for another 10 minutes more.
Check for salt seasoning.Heat oil in a flat pan, keep the fish fillets and cook both sides for 10 minutes or until done.
Garnish with lime juice and chaat masala powder.Skewer the prepared Fish Tikka Masala with the wooden sticks and serve.Serve Fish Tikka Masala Skewer along with Hyderabadi Vegetable Biryani and Boondi Raita for your weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Fish_Tikka_Masala_Skewer.jpg, 11
Ingredients: salt,hung curd (greek yogurt),bay leaves (tej patta),kewra water drops,red chilli powder,cloves garlic,dry red chilli,cashew nuts ground paste,poppy seeds water,sugar,cinnamon stick (dalchini),onion,ghee butter,ginger paste,turmeric powder,garam masala powder,chicken legs

Kolkata Chicken Chaap Recipe  - Slow Cooked Chicken Legs, 1 teaspoon Turmeric powder (Haldi),1 Dry Red Chilli,1 inch Cinnamon Stick (Dalchini),1 Onion - ground to paste,1 teaspoon Garam masala powder,Salt - to taste,1-1/2 tablespoon Cashew nuts - ground to paste,5 cloves Garlic - minced,Kewra Water - a few drops,2 Bay leaves (tej patta),2 inch Ginger - grated or paste,1 pinch Sugar,Ghee - or butter as required for cooking,1 cup Hung Curd (Greek Yogurt),2 teaspoon Red Chilli powder,2 Chicken legs,3 tablespoons Poppy seeds - soaked in warm water for 20 minutes, 100, Bengali Recipes, To begin making Kolkata Chicken Chaap Recipe , first soak poppy seeds into warm water for 20 minutes.Meanwhile prepare the fresh Garam masala quickly.
You may also use the stored garam masala but the freshly made garam masala is  more flavourful.Clean the chicken, wash well, pat them dry and with a fork, prick all over the chicken till the bone in several places.In a blender, take the soaked poppy seeds and cashewnut together to make a smooth paste, by adding a little water.
Take it out in a bowl.
With the help of a little water, grind coarsely chopped onions, ginger and garlic cloves in a fine paste.In a big mixing bowl, add curd, ground onion-ginger-garlic paste, red chilli powder, garam masala powder, a little salt and a pinch of sugar and whisk with a hand whisk or a fork till evenly combined.Pour this marinade all over the chicken, mix well.
Add a spoonful of ghee on it and coat the chicken, this will keep the chicken soft and juicy after being cooked.
Cover and put the chicken in refrigerator for a minimum of 5 hours.
You can marinate chicken overnight to get best results when the recipe is done.Once done, take the marinated chicken out from the refrigerator and let them thaw to almost room temperature before cooking.In a wide kadai or handi add about 2 tablespoons of ghee on medium heat.
Once the ghee is hot, temper with bay leaf, whole red chili and cinnamon stick and stir for a little while.After the aroma of cinnamon rises, shake off the marinade from the chicken legs and put them in hot ghee.
Turn the heat to medium and slow cook for about 15- 20 minutes flipping the legs from time to time.Once the leg is almost cooked, add the remaining marinade and cook for about 10 more minutes for all the raw smell of onion ginger garlic to disappear.Now add cashew and poppy seed paste.
Cook for another 20-30 minutes and till the spices are dried and the dish comes together and smells divine.
Add 1 or 2 drops of kewra water, stir and switch off.Serve Kolkata Chicken Chaap Recipe (Slow Cooked Marinated Chicken Legs) with Mutton Biryani Recipe and Tomato Onion Cucumber Raita Recipe for a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/usashis-gmail.com/Chicken_ChaapChaanpMarinated_chicken_legs_slow_cooked_in_Kolkata_style_original.jpg, 17
Ingredients: green moong dal black gram,sweet chutney (date tamarind),pani puris,green chutney (coriander mint),boondi

Mumbai Style Pani Puri Recipe, 1/4 Boondi,2 cups Sweet Chutney (Date & Tamarind),2 cups Green Chutney (Coriander & Mint),30 Pani Puris,1/4 cup Green Moong Dal (Whole) - or black gram, 30, North Indian Recipes, To begin making the Mumbai Style Sukha Pani Puri, firstly make the chutneys by following the recipe on our website.
The next step is to assemble, sprinkle some water on the khara boondi.
In a mixing bowl add the khara boondi and the moong beans and stir.Make a small hole in the centre of each puri with your thumb.
The puris are quite delicate so be careful while breaking them.Add about 1/2 teaspoon of the moong-khara boondi mixture to each puri.Fill the puris with date tamarind chutney and then fill in the green chutney and serve immediately.
Repeat the same for other puris.Serve Mumbai Style Sukha Pani Puri with Sev Puri and Dahi Bhalla Papdi for a weekend chaat party., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Mumbai_Style_Pani_Puri.jpg, 5
Ingredients: salt,tomato get red ripe,basil leaves,red chilli flakes,carrot,virgin olive oil,cloves garlic,onion,green bell pepper (capsicum),del monte spaghetti pasta,pepper,dried oregano

Easy Spaghetti Recipe In Creamy Tomato Sauce  | Vegetarian & Kid Friendly, 1 tablespoon Extra Virgin Olive Oil,1 Carrot (Gajjar) - thinly sliced,4 sprig Basil leaves - roughly torn,Salt - to taste,250 grams Del Monte Spaghetti Pasta,6 cloves Garlic - finely chopped,1 Onion - finely chopped,1/4 cup Fresh cream,Salt and Pepper - to taste,1 Green Bell Pepper (Capsicum) - thinly sliced,500 grams Tomatoes - get red ripe ones,1 teaspoon Red Chilli flakes - optional,1 teaspoon Dried oregano, 40, Italian Recipes, To begin making the Spaghetti Pasta Recipe In Creamy Tomato Sauce start by boiling the Del Monte spaghetti pasta in hot water and a little bit of salt.
Keep a saucepan filled with water over a medium heat.Drop in the spaghetti pasta and a pinch of salt and leave it to boil.
Boil the spaghetti pasta till it just the biting consistency which is the al dente.Strain the water and rinse the cooked spaghetti pasta over cold water, to stop cooking the pasta.
Drizzle the pasta with olive oil and keep aside.The next step is to make Tomato basil sauce.
Into a pressure cooker, cut the tomatoes into half and place the tomatoes into a pressure cooker.
Allow the tomatoes to pressure cook just for one whistle.
After the first whistle release the pressure immediately and allow the tomatoes to cool.
Once cooled, drain the water from the tomatoes.
Remove the skin from the tomatoes and place the pulp into the mixer grinder and make a smooth puree.Once the puree is ready.
keep this aside.Heat olive oil in a saucepan over medium heat.
Add the garlic and onions.
Saute the onions until the onions become tender.At this stage add the carrots and capsicum and roast the vegetables until soft and is cooked.
Once cooked add in the freshly made tomato puree, the basil leaves, red chilli flakes, oregano, salt and pepper and bring the mixture to a brisk boil for 3 to 4 minutes.Stir in the cooked spaghetti pasta into the tomato basil sauce.Stir in the cream, and stir fry Spaghetti Pasta the on high heat until the spaghetti gets well coated with the sauce.Serve the Spaghetti Pasta Recipe In Creamy Tomato Sauce along with a glass of Cantaloupe Pomegranate and Mint Juice, Cheese Garlic Bread and Asian Watermelon Salad Recipe to the side to let the kids enjoy their dish.
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Ingredients: salt,jackfruit seeds (kathal),drumstick leaves (moringamurungai keerai),coconut,jaggery,dry red chillies,onion,turmeric powder

Goan Style Maskachi Bhaji Recipe-Moringa Leaves Stir Fry With Jackfruit Seeds, 3 tablespoons Fresh coconut - grated,3 Dry Red Chillies,Salt - to taste,8 Jackfruit Seeds (Kathal),1 Onion - chopped finely,6 sprig Drumstick Leaves (Moringa/Murungai Keerai),1 teaspoon Jaggery,1 teaspoon Turmeric powder (Haldi), 40, Goan Recipes, To begin making the Goan Maskachi Bhaji, first soak the jackfruit seeds in hot water for 30 minutes and then cut them into small pieces.Pick the Moringa leaves away form the stems, discard the stem.Wash the moringa leaves thoroughly, and chop the leaves finely.
Drain the water and keep them aside.In a pressure cooker, add the chopped moringa leaves,  jackfruit seeds and dry red chilies along with 1/4 cup of water.
Pressure cook 3 whistles and turn off the flame.
allow the pressure to release naturally.
Meanwhile, add oil in a kadai on medium heat, add the onions to it and saute them until they turn translucent.
this will take 2-3 minutes.Next add the chopped moringa leaves and jackfruit seeds to the kadai.
Saute it all together so the flavours blend.
Add turmeric and jaggery and mix well till combined.
Add salt to taste, sprinkle the freshly grated coconut over it and give it a good stir.You can serve Goan Maskachi Bhaji along with Arhar Ki Dal with Lahsun Tadka and Steamed Rice, to make a comforting and healthy lunch or dinner.
You can also serve an Indian Diabetic meal with Goan Maskachi Bhaji along with Horsegram Dal Recipe and Jowar Bhakri for a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Moringa_Leaves_Stir_Fry_With_Jackfruit_Seeds__Drumstick_Leaves_Subzi__Maskachi_Bhaji.jpg, 8
Ingredients: salt,asafoetida (hing),mustard seeds,coconut,green moong sprouts,dry red chillies,cumin seeds (jeera),coconut oil,turmeric powder

Mung Bean Sprouts Upkari Recipe - Mung Beans Stir Fry, 2 teaspoons Coconut Oil,1/2 teaspoon Mustard seeds,3 Dry Red Chillies - broken into 2 to 3 pieces,2 tablespoons Fresh coconut - grated,2 cups Green Moong Sprouts,Salt - to taste,1/2 teaspoon Asafoetida (hing) - optional,1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Cumin seeds (Jeera), 30, Indian, To begin making the Moong Bean Sprouts Upkari Recipe, we will sprout the moong beans firstly.Take 1 cup of moong beans and wash thoroughly in water.
Drain and soak in plenty of water for at least 6 to 8 hours or even overnight.Next day, drain the soaked beans thoroughly and place in a large bowl; make sure there is some moisture left in the beans.Close the bowl with a lid and keep in a warm place to allow the mung beans to sprout for about 8 to 12 hours, depending upon the weather.
Mung beans start sprouting faster in warm weather.
 After you have got the desired length of sprouts, you can use it in any dish you like.To make the Moong Bean Sprouts Upkari Recipe, heat coconut oil in a heavy bottomed pan.Once the oil is hot, add mustard seeds and once they begin to crackle, stir in the cumin seeds, dry red chillies and hing.
Sauté for a few seconds.Immediately add 2 cups of bean sprouts, turmeric powder and salt to taste; give it a good stir.Sprinkle some water and close the pan with a tight lid.
Let the sprouts cook in its own steam.As soon as the sprouts are cooked to the texture you like (some people prefer it soft and some with still a bite in it, like the way I do), stir in the grated coconut.Heat through for about a minute and remove from heat.
Serve hot.Serve Moong Bean Sprouts Upkari Recipe along with Methi Chaman and Phulkas for a weekday meal with family., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Curryandvanilla/Mung_Bean_Sprouts_UpkariStir_Fry.jpg, 9