anandhuvasudev/southindiandish huggingface dataset:
Ingredients: cashew nuts,salt,asafoetida (hing),mustard seeds,ghee,rice short grained,black peppercorns,black urad dal (split),curry leaves,white urad dal (split),red chilli,black pepper powder,sunflower oil

Ulundagorai - Spicy Urad Dal Flavored Rice (For Prashad & Naivedyam) Recipe, 1/2 teaspoon Mustard seeds,3-4 Fresh Red Chilli -,5-7 Cashew nuts,Salt - to taste,1/8 teaspoon Asafoetida (hing),Few Whole Black Peppercorns,1/2 teaspoon Black pepper powder,1/2 teaspoon White Urad Dal (Split),3 tablespoon Black Urad Dal (Split),1 cup Rice - short grained,2 teaspoon Ghee,4-5 Curry leaves,1 teaspoon Sunflower Oil,2 tablespoon Sunflower Oil, 45, South Indian Recipes, To begin the preparation of Ulundogorai, cook rice and fluff the rice into separate grains in a flat plate.Heat 2 tablespoon of oil, saute urad dal, chillies and fry on low-medium flame till golden brown.
Add peppercorns towards the end and switch off the flame.
Cool completely and grind in grinder.In a non stick pan, heat oil.
Splutter mustard seeds, asafoetida, curry leaves.
Fry the cashew nuts & 1/2 teaspoon urad dal till golden brown.
Immediately add the spice powder, salt and mix well.
Switch off the flame, add the rice and mix well.
Add salt and adjust salt and spices.Add the ghee once rice is mixed with masala.Serve the Ulundogorai hot, as it is or with lauki raita and papad.
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Ingredients: salt,cumin powder (jeera),paprika powder,penne pasta,milk,red chilli powder,virgin olive oil,garlic,onion,garlic powder,parsley leaves,green bell pepper (capsicum),parmesan cheese

One Pot Tex-Mex Penne Pasta Recipe, 1 Onion - sliced,Salt - as required,1 teaspoon Garlic - crushed,1 teaspoon Cumin powder (Jeera),1 teaspoon Garlic powder,2 cups Penne pasta,1 teaspoon Red Chilli powder,Milk - as required,1 tablespoon Parsley leaves - finely chopped,1/4 cup Parmesan cheese - grated,Extra Virgin Olive Oil - as required,1 Green Bell Pepper (Capsicum) - sliced,1/2 teaspoon Paprika powder, 45, Fusion, To begin making the One Pot Tex-Mex Penne Pasta recipe, Heat olive oil in a heavy bottomed pan.
Add the crushed garlic and saute for a few seconds.Add the capsicum and onions and let it cook for about 2 to 3 minutes or until it gets soft.Once the vegetables are soft, add the red chilli powder, paprika powder, cumin powder, garlic powder and the required salt.Mix everything properly and let it cook for 2 to 3 minutes.
After 2 to 3 minutes, turn the heat low and add the required milk.Mix well and stir continuously for about 2 minutes.
After 2 minutes add the raw pasta and parmesan cheese and let it cook till the penne is cooked properly.Once it is done, garnish it with parsley and serve hot.
Serve One Pot Tex-Mex Penne Pasta along with Whole Wheat Oats and Pesto Bread Recipe or a Fresh Garden Salad Recipefor a weekend family dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/One_Pot_TexMex_Penne_Pasta.jpg, 13
Ingredients: cashew nuts,salt,kashmiri red chilli powder,asafoetida (hing),poha (flattened rice),raisins,curry leaves,badam (almond),peanuts (moongphali),caster sugar,corn flakes,boondi,sunflower oil

Diwali Cornflakes Mixture Recipe - A Savory Evening Tea Snack, Sunflower Oil - for deep frying,1/2 cup Cashew nuts,20 Curry leaves,1 cup Boondi,1/2 teaspoon Kashmiri Red Chilli Powder,1 teaspoon Caster Sugar,1/2 cup Raw Peanuts (Moongphali),1/2 cup Badam (Almond),1/4 teaspoon Asafoetida (hing),2 cup Corn flakes,1/2 cup Raisins,1 cup Poha (Flattened rice),1 teaspoon Salt, 45, Indian, To begin making the Diwali Cornflakes Mixture Recipe, first get all the ingredients prepared and ready.Our first step is to deep fry the Makai (corn) Flakes.
Preheat the oil for deep frying in a wide deep frying pan over medium heat.Add a handful of Makai (corn) flakes at a time and deep fry them until golden, crisp and puffed up.
It takes just a few seconds to deep fry these flakes.
They are similar to papads.Once you have deep fried the Makai (corn) flakes, drain them on kitchen paper towels and keep aside.In the same oil, place the poha in a steel colander and deep fry the poha by dipping the colander in the oil.
Once you notice the poha has puffed up, immediately remove the poha from the oil.
Place them on kitchen paper towels to drain the excess oi.Finally we will roast the nuts in the oil.
Place the nuts and peanuts in the same colander and deep fry them until golden brown and crisp.
Once done drain and keep aside.Finally deep fry the curry leaves and raisins in hot oil placed in the colander.
Once crisp and raisins have puffed up, remove from oil and place on the paper towel to drain.Place all the fried ingredients in a wide mixing bowl or a flat baking sheet.
Sprinkle the salt, red chili powder, sugar and asafoetida powder and stir to combine well with your hands.
Do this when all the ingredients are hot, so the spices and salts get well combined into them.Check the spice and salt levels and adjust to suit your taste.Once done, cool and store the Corn Flakes Mixture in an airtight container for up to 2 weeks.Serve the Corn Flakes Mixture as a perfect evening snack or for festivals like Diwali along with a cup of Masala Chai.
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Ingredients: salt,ginger,kokum (malabar tamarind),dry coconut (kopra) coconut,red chilli powder,turmeric powder,green chillies,sardine fish,sichuan peppercorns

Tallyanche Suke Recipe - Sardine Dry, Salt - as required,1 teaspoon Red Chilli powder,2 Green Chillies - slit,1 inch Ginger,10 Sardine fish,10 Sichuan peppercorns,5 Kokum (Malabar Tamarind),Dry coconut (kopra) - Handful or grated fresh coconut,1 teaspoon Turmeric powder (Haldi), 30, Goan Recipes, To begin making the Tallyanche Suke Recipe, firstly remove and throw away the head and tail of Sardines.
Remove everything out from the belly, wash them thrice or four times using fresh water every time.
Apply a teaspoon of salt and keep it aside for 10 minutes.In the meantime, crush the garlic and keep it aside.
Also crush the Sichuan Pepper for a few seconds to release the flavours.
Make sure that you don't have to make powder out of it.The next step is to cook the Sardines.
In a medium saucepan, drop in the Sardines.Add turmeric powder, red chilli powder, crushed ginger, slit green chilies, coconut and 1/4 cup water.
Mix it properly, cover with a lid and let it cook on medium heat for about 10 minutes.After 10 minutes, remove the cover and check if the fish is cooked using a toothpick.Once it is done, switch off the flame and add salt, dry kokum and crushed sichuan pepper.Mix everything well by shaking the saucepan because at this point, sardines are cooked and delicate and if you mix with spoon or spatula too much, then they might release fish bones all over in the dish and mess it up.
Remove from heat and it is ready to be served.Serve Tallyanche Suke as a side dish along with Goan Chana Ros and Steamed Rice for a delicious Goan meal.
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Ingredients: basmati rice,salt,bay leaf (tej patta),cardamom (elaichi) podsseeds,ghee,cloves garlic,cinnamon stick (dalchini),rajma (large kidney beans),black pepper powder,cloves (laung)

Spiced Rajma Pulao Recipe - Spiced Kidney Bean Rice, 1 cup Basmati rice,1 teaspoon Black pepper powder,1 inch Cinnamon Stick (Dalchini),Salt - to taste,2 Cardamom (Elaichi) Pods/Seeds,2 cloves Garlic - finely chopped,2 Cloves (Laung),1 Bay leaf (tej patta),1 tablespoon Ghee,1/4 cup Rajma (Large Kidney Beans), 65, Indian, To begin making the Rajma Pulao Recipe, we will first have to soak the kidney beans for at least 8 hours.
Once soaked well, cook the beans in the pressure cooker along with salt until soft.Drain the excess liquids from the Rajma and you can use it for a soup or vegetable stock.
We only need the beans for the Pulao Recipe.Once the beans is cooked, we will proceed to make the Pulao.
Rinse the rice in water and keep aside.Using a pestle and motar pound the cardamom, cinnamon and cloves to a fine powder and set aside.In a saucepan, heat a tablespoon of ghee.
Add the garlic and the spices and stir-fry for a few seconds until you can smell the aromas coming through.
Add the rice, the cooked rajma, the black pepper powder, salt to taste along with 1-1/2 cups of water.Allow the pulao mixture to come to a boil and then turn the heat to low.
Cover the pan and simmer to cook the rice until the rice has been fully cooked and all the water has been absorbed.Turn off the heat and let the Rajma Pulao to rest for 10 minutes before you can open to stir.
Serve the Rajma Pulao with Punjabi Kadhi or Palak Raita accompanied along with crispy Masala Papad.
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Ingredients: salt,green beans (french beans),coriander (dhania) leaves,black peppercorns,onion,cumin seeds (jeera),eggs,sunflower oil

Beans Muttai Poriyal Recipe - Chettinad Egg Scramble with Beans, 6 Whole Eggs,2 teaspoons Sunflower Oil,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 Onion - finely chopped,Coriander (Dhania) Leaves - as required to garnish,1 cup Green beans (French Beans) - finely chopped,1 teaspoon Whole Black Peppercorns, 25, South Indian Recipes, To begin making Beans Muttai Poriyal Recipe, heat oil in a pan on medium heat.Add the onions and saute until it turns translucent.Add the finely chopped french beans, a pinch of salt and saute till the beans are half cooked.Now, pound the cumin seeds and peppercorns to a coarse mix using a mortar and pestle.Add the pounded cumin and pepper mix to the pan and saute for a minute.Break and add the eggs one by one, season with salt and mix well.Keep mixing the egg mixture for a minute on low heat till the scrambles are ready.
Switch off the flame and garnish with coriander leaves.Serve the Beans Muttai Poriyal Recipe (Chettinad Egg Scramble with Beans) along with Steamed Rice, Jeera Rasam and Elai Vadam for a warming weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Beans_Muttai_Poriyal_Recipe_Chettinad_Egg_Scramble_with_Beans.jpg, 8
Ingredients: wheat brown bread (slices),tomato,vegetable stock,salt,leek,cloves garlic,virgin olive oil,onion,lemon,tme leaves,parsley leaves fistful,pepper,button mushrooms

Garlic And Mushroom Soup Recipe, 2 Lemon wedges,2 tablespoon Extra Virgin Olive Oil,1 tablespoon Extra Virgin Olive Oil,7 cloves Garlic - finely chopped,3 sprig Fresh Thyme leaves,1 liter Vegetable stock,1 Onion - chopped,Salt and Pepper - as per taste,Parsley leaves - A fistful,1 Leek - cleaned and finely chopped,200 grams Button mushrooms,2 Whole Wheat Brown Bread - (slices),1 Tomato - chopped,3 Button mushrooms - chopped, 45, Continental, To begin making the Garlic and Mushroom Soup Recipe, we will first clean, wash and chop the button mushrooms.Finely chop the garlic and fresh thyme leaves.
Set aside.In a saucepan heat 2 tablespoon olive oil; add in chopped garlic and thyme, saute for about a minute until you get the flavors of the garlic.
Dont over brown the garlic.Add chopped leek and saute for another 2 - 3 minutes until leeks turn tender and translucent.Finally add in the chopped mushroom and start sauteeing over medium high heat until the mushrooms become soft and cooked.
This process takes about 5 to 10 minutes.
Saute the mushrooms until most of the moisture is evaporated.Add in the salt and pepper to taste and add hot vegetable stock to the above mushrooms garlic, leek mixture.
Once the mixture cools a bit, blend using a blender or a hand mixer until you get a smooth soup like consistency.Give the Garlic and Mushroom Soup a quick boil just before you are ready to serve.
Check the salt and pepper levels and adjust to suit your taste.Method to make the Grilled Toast Topped with MushroomsMeanwhile grill toast in the oven or toaster.
Once grilled cut slices into triangles.For the topping, heat olive oil in a frying pan.
Saute the chopped onion until tender and lightly browned.
Add in the chopped tomato, mushroom, salt and pepper.
Mix well and stir fry for a couple of minutes on high heat just so all of them get cooked just a bit.Dont over cook them, as the tomatoes and the mushrooms will release a lot of water and you will have to cook a lot more to evaporate its liquids if that happens.To serve the Garlic and Mushroom Soup, pour a ladle of soup in serving bowl and place the grilled toast topped with mushroom topping by the side.Sprinkle chopped parsley over soup and toast, squeeze lemon juice on topping.
Serve hot.If you like mascorpone cheese than a dollop of it can be added to the soup before serving, making it creamy and deliciousYou can also serve the Garlic and Mushroom Soup along with grilled toast topped with sauteed Mushrooms, along with a bread like Muesli Pumpkin Bread Recipe or Roasted Apple, Onions and Cheese Focaccia Recipe that makes a perfect weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Hina_Gujral/Garlic_and_Mushroom_Soup_Recipe.jpg, 13
Ingredients: bananas ripe,instant coffee powder,instant oats (oatmeal) instant,milk,sugar

Coffee Banana Oats Smoothie Recipe, 2 Ripe Bananas - whole ripe,2 cups Milk - (chilled or at room temperature),4 tablespoons Instant Oats (Oatmeal) - instant,1 tablespoon Sugar - optional,1 tablespoon Instant Coffee Powder, 10, Continental, To begin making the Coffee Banana Oats Smoothie recipe, take milk into mixture jar, add oats and blend them well.You can use chilled milk or milk at room temperature for this recipe.Then add banana, coffee powder, sugar and blend until smooth and creamy.
Your smoothie is ready to serve.Serve Coffee Banana Oats Smoothie along with Grilled Rajma Masala Sandwich for a weekend breakfast.
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Ingredients: ice cubes,pistachios,water,curd,sugar,rose syrup

Rose Lassi Recipe, 1 cup Chilled water,2 cups Curd (Dahi / Yogurt),Ice cubes - a few,Pistachios - a few,2 tablespoons Rose syrup,3 tablespoons Sugar, 15, North Indian Recipes, To begin making the Rose Lassi Recipe, into the Preethi Zodiac blender tall jar add the yogurt, chilled water, rose syrup, sugar and a few ice cubes.
Turn on the puree mode and blend to make a smooth lassi.Check sugar and add more if required.Transfer the Rose Lassi into serving glass and sprinkle chopped pistachios on the top and serve chilled.
Serve Rose Lassi during the Holi festival or any special occasion with Mirchi Bajji and Matar Samosa Chaat to your friends and family.
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Ingredients: yellow bell pepper (capsicum),salt,red bell pepper (capsicum),corn flour,iceberg lettuce leaves,chicken stock,water,vinegar,pineapple juice,virgin olive oil sesame oil,black pepper powder,pineapple ( canned),brown sugar (demerara sugar),chicken breasts bless,sesame seeds (til seeds)

Hunan Style Sweet Sour Chicken Recipe, 2 Iceberg lettuce - leaves for garnish,3/4 cup Pineapple - chunks (fresh or canned),1/2 teaspoon Black pepper powder,4 teaspoons Water,2 tablespoons Extra Virgin Olive Oil - or sesame oil,2 Chicken breasts - boneless,Salt - as needed,1/4 cup Chicken stock,4 teaspoons Corn flour,1 teaspoon Sesame seeds (Til seeds) - for garnish,1/2 cup Red Bell pepper (Capsicum) - chopped,3 tablespoons Vinegar,1/2 cup Yellow Bell Pepper (Capsicum) - chopped,1/4 cup Pineapple juice,3 tablespoons Brown Sugar (Demerara Sugar), 30, Hunan, To begin making the Hunan Style Sweet Sour Chicken Recipe, heat oil in a non stick wok on a medium heat.Season the chicken pieces with salt and pepper and add to the pan.
Saute chicken till it is brownish in color and transfer to a plate.In the same pan, add red and yellow bell peppers and saute for a minute.Add in the pineapple chunks,pineapple juice, sugar, vinegar and chicken stock and bring to a boil.Mix the corn flour and water and make a lump free thick paste.
Add this paste to the boiling sauce and stir continuously.
The sauce will begin to thicken.
Once the sauce has become thick add the chicken pieces and cook for another 4-5 minutes or till cooked.
Turn off the heat.Line the serving tray/plate with lettuce leaf and place the chicken over it and serve.Serve Hunan Style Sweet Sour Chicken Recipe with Hakka Noodles With Egg Recipe for a weekend lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/World_appetizer/hunan-style-sweet-sour-chicken-recipe.jpg, 15
Ingredients: salt,water,( reduce ),black pepper powder,mint leaves (pudina),jamun (black plum),lemon out

Healthy Jamun Cooler Recipe (Black Plum Juice), 1 Lemon - juice squeezed out,Mint Leaves (Pudina) - for garnish,2 cups Chilled water,1 pinch Black pepper powder,1 cup Jamun (black plum) - washed and deseeded,1 pinch Salt,1 tablespoon Honey - (add or reduce as per taste), 25, Indian, To begin with the Healthy Jamun Cooler Recipe (Black Plum Juice) first, into a blender, add the deseeded jamun, honey, and cold water, pepper, and salt.
Blend till a smooth texture is formedAdjust lemon juice, pepper, and salt at this stage.
Add more if necessary.Pour into serving glasses; garnish with mint leaves and serve immediately.Serve the Healthy Jamun Cooler with some Phool Makhana and Palak Pakora during your tea time snack.
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Ingredients: tomato,pizza pasta sauce,red bell pepper (capsicum),garlic salt,mixed herbs (dried),mozzarella cheese,virgin olive oil,basil leaves chiffonade,pizza base wheat,fresno pepper,parmesan cheese,eggs

Whole Wheat Pizza With Egg, Bell Peppers And Fresh Basil Recipe, 2 tablespoon Extra Virgin Olive Oil,1 Tomato,1 Pizza base - whole wheat,1/2 cup Parmesan cheese - grated,8 Basil leaves - chiffonade,1 Whole Eggs,4 tablespoon Homemade Pizza And Pasta Sauce,1/2 Red Bell pepper (Capsicum) - cut into long strips,1/2 cup Mozzarella cheese - grated,1 Fresno pepper - finely chopped,1 pinch Garlic salt,1/2 teaspoon Mixed Herbs (Dried), 50, Italian Recipes, To begin making the Whole Wheat Pizza With Egg, Bell Peppers and Fresh Basil Recipe, rub a little extra virgin olive oil and garlic salt on the tomato and roast it on an open flame.
Keep it aside to let it cool once it is roasted fully.Once the tomato is cool enough to use, but it into 4 round slices.
Now heat olive oil on a grilling pan and grill the slices for about 1 minute per side till they are charred lightly.
Once done sprinkle it with garlic salt and keep it aside.Follow the same process with bell peppers and keep them aside.Now the next step is to make the pizza.
Take the pizza base and spread the sauce on the entire base leaving a 1/2 inch of its edge.Place the grilled tomatoes on the pizza base and top it with some grated parmesan and mozzarella cheese.
Now place the grilled red bell pepper on the cheese toppings and add the chiffonade of basil leaves on it.Now carefully crack an egg in the centre of the pizza and make sure it remains in centre only.Sprinkle mixed herbs, red chilli flakes, yellow chilli pepper and salt on the egg base.Drizzle it well with extra virgin olive oil and place it in a pre heated oven at 180 degree Celsius.Bake it for 8-9 minutes till the egg is cooked properly on the top.Serve the Whole Wheat Pizza With Egg, Bell Peppers and Fresh Basil along with Hot Chocolate or Watermelon Carrot Radish Juice for your weekend breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Swayampurna_Mishra/Egg_and_roasted_bell_pepper_pizza_original_1600.jpg, 12
Ingredients: mango pulp (puree),milk,strawberries hulled,water,sugar,lemon,thandai masala syrup,gelatin

Thandai Panna Cotta With Strawberry And Mango Coulis Recipe, 1 tablespoon Lemon juice,2 teaspoon Lemon juice,2 cups Fresh cream,2 teaspoon Gelatin,2 tablespoons Thandai Masala - or syrup,4 tablespoons Sugar,1/2 cup Milk,200 grams Strawberries - hulled,1 cup Mango Pulp (Puree),3 tablespoons Sugar,2 tablespoons Water, 300, Fusion, To begin with Thandai Panna Cotta With Strawberry And Mango Coulis, firstly we will start making the strawberry coulis.Puree together the chopped strawberries, sugar, lemon juice and just 1-2 teaspoon of water.
Transfer mixture to a saucepan over medium-high heat and bring it to a boil.Continue to boil until mixture thickens to syrup consistency.
Strain and set it aside to cool.
Pour into glasses, cover with foil/ cling film and freeze till set.In the meanwhile, prepare the thandai.
Pour 1/2 cup of milk into a mixing bowl and evenly sprinkle some gelatin on top; set aside for two minutes.Place 1-1/2 cups of cream, sugar and the thandai into a small saucepan and bring to a simmer (don't boil it).
Use a whisk to stir the mixture together till its mixed well.Strain the gelatin mixture into the cream-thandai mixture and stir until gelatin is completely dissolved (mixture should be free of grit when rubbed between two fingers).Simmer for 5 mins and remove from heat.
Keep whisking almost continuously.Let the thandai cream mixture come to room temperature.
Once cool, whip up the remaining 1/2 cup of cream and gently fold it into the panna cotta.Now pour it over the strawberry coulis and chill for 2 hrs.
Make sure the strawberry is set first or the layers will run into each other.If you are making this well ahead of time, cover with foil tightly, and keep in fridge overnight.While that's setting, make the mango coulis in a similar way as you made the strawberry coulis.
You just have to use chopped mangoes instead of strawberries.
Once it is done, let it cool to room temperature.Make sure the thandai layer is set, then gently spoon the mango on top.
Wrap and freeze to set completely.Remove when needed, taking the Thandai Panna Cotta out 5 mins before serving time and garnish it and serve.Serve Thandai Panna Cotta With Strawberry And Mango Coulis as a Dessert after your delicious dinner meal.
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