anandhuvasudev/southindiandish huggingface dataset:
Ingredients: pineapple,cumin powder (jeera),hung curd (greek yogurt),black salt,salt,ajwain (carom seeds),cloves garlic ground paste,red chilli powder,gram flour (besan),fennel seeds (saunf) ground powder,black pepper powder,coriander powder,chicken breasts,turmeric powder,kasuri methi (dried fenugreek leaves),ginger ground paste,garam masala powder,sunflower oil

Pineapple Chicken Tikka Recipe, 1/2 teaspoon Cumin powder (Jeera),200 grams Chicken breasts - cut into 1-½ inch in size,2 teaspoon Garam masala powder,1/2 teaspoon Coriander Powder (Dhania),1 inch Ginger - ground to paste,1 teaspoon Fennel seeds (Saunf) - roasted ground to powder,1 teaspoon Red Chilli powder,Sunflower Oil - for tossing,Salt - to taste,3/4 teaspoon Turmeric powder (Haldi),3/4 teaspoon Black pepper powder,1 Pineapple - cut into triangles,1 cup Hung Curd (Greek Yogurt),1/2 teaspoon Ajwain (Carom seeds),1 tablespoon Kasuri Methi (Dried Fenugreek Leaves) - powdered,3 tablespoons Gram flour (besan),1/4 teaspoon Black Salt (Kala Namak),3 cloves Garlic - ground to paste, 45, North Indian Recipes, To begin making the Pineapple Chicken Tikka Recipe, combine the yogurt and gram flour making a smooth paste.
Using a pestle and mortar, pound the ginger, garlic, and kasuri methi leaves to make a coarse paste.Add in the fennel seeds and ajwain and pound until blended.
Add this to the yogurt mixture.
Add in the remaining marinade ingredients into the yogurt mixture and stir to combine well.Place the Chicken pieces & pineapple in a large bowl, add in the marinade and allow it to rest covered for about half an hour to one hour or even overnight.Take a skewer and add chicken pieces and pineapple and line it up till the top.
Do the same for the rest of the skewers.Heat a grill pan over medium heat, add a little oil and place few marinated paneer skewer along with a little of the marinade on top.Add a spoon of ghee or oil on the skewers.
It will begin to smoke a little, reduce the heat to low and let it sit for about a minute on each side.
Keep turning and cook evenly on all the side till it is charred.
Leave the skewer for at least 10 minutes on the grill and serve hot.Serve the Chicken Paneer Tikka Recipe along with jeera rice, raita and carrot halwa to make it a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Pineapple_Chicken_Tikka_Recipe_.jpg, 18
Ingredients: cumin powder (jeera),sunflower oil,coriander (dhania) leaves,red chilli powder,cloves garlic,curd,onion,peanuts (moongphali),coriander powder,turmeric powder,garam masala powder,green brinjal (green aubergine)

Kathiyawadi Shaak Recipe, 1 tablespoon Red Chilli powder,2 cups Curd (Dahi / Yogurt),2 teaspoons Garam masala powder,2 Onions - finely chopped,1 tablespoon Coriander (Dhania) Leaves - for garnish,300 grams Small Green brinjal (green aubergine) - finely chopped,1 cups Roasted Peanuts (Moongphali),2 tablespoons Coriander Powder (Dhania),1 tablespoon Sunflower Oil,15 cloves Garlic - finely chopped,1 teaspoon Turmeric powder (Haldi),2 teaspoons Cumin powder (Jeera), 30, Gujarati Recipes﻿, To begin making Kathiyawadi Shaak Recipe, wash and finely chop the aubergines, keep it soaked in water until cooking further to avoid the oxidation.Roughly crush the peanuts in a mixer grinder and keep aside.Heat oil in a pan on medium heat, add in the garlic and saute until it flavours the oil.
This will take about 2-3 minutes.
Add the onions and saute until the mixture turns golden brown.
This will take close to 5 minutes.
Drain the water from the aubergines and add it to the pan and mix well.
Let the aubergines cook till 3/4th in its own moisture.Add the red chilli, turmeric, cumin, coriander powder and mix well.
Add the crushed peanuts, season with salt and cook until the aubergines are well cooked.Now, whisk in the curd to smooth consistency and add it to the pan.
Turn the heat to low, and mix the whole mixture together.
This will avoid the curd to curdle.Let the mixture simmer for 5 minutes and switch off the heat.
Garnish with coriander leaves.Serve the Kathiyawadi Shaak Recipe along with Phulka, Gujarati Kadhi and Kachumber Salad for a delightful weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Kathiyawadi_Shaak_Recipe_.jpg, 12
Ingredients: salt,cloves garlic choped,ginger,chana dal (bengal gram dal),spinach,figaro pure olive oil,onion,cumin seeds (jeera),green chillies

Keerai Vadai Recipe Made With Figaro Pure Olive Oil, 3 cloves Garlic - finely choped,1 cup Chana dal (Bengal Gram Dal),Salt - to taste,1 teaspoon Cumin seeds (Jeera),2 Green Chillies - finely chopped,1 Onion - finely chopped,1 cup Spinach - finely chopped,1 inch Ginger - finely chopped,Figaro Pure Olive Oil - for deep frying, 170, South Indian Recipes, To begin making the Keerai Vadai recipe, soak bengal gram for an hour or two in water.Keep a tablespoon of soaked chana dal aside.Add the remaining soaked bengal gram, chillies, onions, jeera, garlic, ginger and salt to a blender and blend it into a very coarse paste.Add this into a mixing bowl.
Add chopped spinach, the tablespoon of bengal gram and mix it well.Heat Figaro pure olive oil in a deep frying pan on medium heat.
Take approximately one tablespoon of the keerai vadai mixture in your hands.
Try and make it as round as possible.Flatten the keerai vadai lightly and drop it into the hot oil and fry it till it is golden and crisp.
Remove it onto a kitchen towel to absorb the extra oil.
Serve Keerai Vadai with along with Dhaniya Pudina Chutney and Coconut Chutney and a cup of hot coffee as a tea time snack., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/0-Archana/8-long-format-Keerai_Vadai_Recipe_Figaro_Olive_Oil-2.jpg, 9
Ingredients: turmeric powder,ginger,rice,ghee,cinnamon,fennel,red chilli powder,cloves garlic,carrot,green beans,onion,bay leaf break,mint leaves,potatoes,pepper,cloves,coriander seeds,green chillies,green peas

Chettinad Vegetable Casserole Recipe - Chettinad Vegetable Pulao Recipe,  1/4 cup mint leaves - finely chopped, 2 cloves garlic - tighten, 1 tsp turmeric powder, 1 tsp fennel , 12 green beans - chop, 1 tsp coriander seeds, 1 inch ginger - tighten, 2 cloves, 1 inch cinnamon, 1/4 cup green peas - steam,1 cup rice - wash well in water, ghee - as per use, 1 tsp whole pepper, 1 bay leaf - break , 2 potatoes - peel and chop, 1 carrot - chop, 12 small onions - finely chopped, 1 tsp red chilli powder, 2 green chillies - straight and thin cut, 60, Chettinad, To make Chettinad vegetable casserole, first cut all the vegetables.
Soak rice for 30 minutes.
Heat a pan on gas.
Add long, cinnamon, fennel, whole black pepper, coriander seeds, and roast for 2 to 3 minutes.
Turn off the gas and allow this spice mixture to cool.
After it cools down, put it in a blender and grind it.
Keep it aside.
Now heat ghee in a pan.
Add ginger, garlic, onion, green chilies and cook till the onion becomes soft.
After the onion becomes soft, add carrots, green beans, potatoes, bay leaves, turmeric powder, red chilli powder, ground spices and mix well.
After 2 minutes, add rice, salt, 2 cups of water and let it boil.
After boiling, reduce the heat, cover the pan and cook until the rice is cooked.
If the rice remains raw, then add some more water and cook it.
After cooking, turn off the gas, cover and keep it aside for 10 minutes.
Serve.
Serve Chettinad Vegetable Casserole Recipe along with Bundi Raita and Baked Papad for dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Rice/Chettinad_Vegetable_Pulao_Recipe_with_Kohinoor_Platinum_Basmati_Rice_-1.jpg, 19
Ingredients: baking powder,salt,chocolate ganache,flax seed powder (flax meal),water,curd,vanilla,eggs flaxmeal eggs replacer,caster sugar,cocoa powder,red food color (only ),flour (maida),butter

Eggless Devil's Food Cake Recipe, 2 cups All Purpose Flour (Maida),Chocolate ganache - as needed,2/3 cup Cocoa Powder,1-1/2 teaspoons Baking powder,3 Whole Eggs - or Flaxmeal Egg Replacer,3 tablespoons Flax seed powder (flax meal),1/4 teaspoon Salt,1/2 teaspoon Red Food Color - (only optional),3/4 cup Curd (Dahi / Yogurt),9 tablespoons Chilled water,1-1/2 teaspoon Vanilla Extract,3/4 cup Butter - softened,1-1/2 cups Caster Sugar, 110, Continental, To begin making the Rich Dark Devil's Food Cake Recipe, we will first preheat the oven to 180 C.
Grease and flour 2 - 8 inch cake round cake pans.
Keep aside.To make the Flax Meal Egg Replacer If your recipe asks for 3 eggs, measure 3 tablespoons of flax meal along with 9 tablespoons of water.
Stir well and let the mixture rest for about 15 minutes.
This process of resting helps the flax meal mixture develop a gelatinous consistency similar to eggs.To make the Batter Sift the flour, baking powder, salt and cocoa powder and keep aside.In a large bowl or the bowl of the stand mixer, beat in the softened butter, vanilla and sugar until light and fluffy.
Add an egg at a time, whisking it into the butter mixture until light and fluffy(if making eggless, add the flaxmeal egg replacer)Gradually add in the butter milk and food coloring.
And finally, gradually fold in the flour mixture and continue to fold until the mixture is well blended and smooth.Divide the chocolate cake batter into 2 greased baking pans and place in the preheated oven to bake for about 35 to 45 minutes, until a tester when inserted in the center comes out clean.Once the cakes are baked, remove them from the oven and cool them completely.
While the cake is cooling, prepare the Chocolate Ganache recipe.
Place one cake on the serving tray in which you plan to set the cake.
Spread a generous portion of the chocolate ganache on the top of the cake.
Place the other cake over the bottom one and lightly press down.
Finally cover the whole cake with the Chocolate Ganache including the sides and the top.
Refrigerate the cake for at least 4 to 5 hours.Serve the Rich Dark Chocolate Devils Food Cake along with a cup of coffee or as a dessert for parties., https://www.archanaskitchen.com/images/archanaskitchen/Dessert_Cakes/devils_food_cake_Recipe_dark_chocolate_layered_cake_shutterstock_140804998_1600.jpg, 13
Ingredients: tomato,salt,green chilli,ginger garlic paste,curry leaves,tamarind paste (or lemon),coriander (dhania) leaves,mixed sprouts,cumin seeds (jeera),onion,maharashtrian goda masala,farsan (or dry snack mix) the crunch,lemon,pav buns,turmeric powder,sunflower oil

Indian Misal Bunny Chow Recipe, 1 cup Mixed Sprouts - cleaned,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Ginger Garlic Paste,Lemon wedges - as required for garnish,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 Onion - finely chopped for garnish,1 Green Chilli - slit,1/2 cup Onions - finely chopped,5 sprig Coriander (Dhania) Leaves - chopped for garnish,1-1/2 teaspoon Maharashtrian Goda Masala,1/2 cup Tomatoes - chopped,1/2 teaspoon Tamarind Paste - (or 1 tsp lemon juice),1 teaspoon Sunflower Oil,Farsan - as required (or dry snack mix) for garnish and for the crunch,Pav buns - as required,6 Curry leaves, 45, Maharashtrian Recipes, To begin making the Indian Misal Bunny Chow recipe, In a pressure cooker, add cleaned mixed sprouts, 2 cups of water, salt, turmeric powder and chopped tomatoes.
Cover and pressure cook for 2 whistles.In a deep pan, add oil and once it is hot add cumin seeds.Now add slit green chilies, onions, ginger and garlic paste and fry well.Now add the goda masala or the replacement spices as mentioned above.Add curry leaves mix well and fry until oil leaves the side of the dish.Now add the cooked mixed sprouts.
Mix well.
Adjust seasoning if required.Add tamarind water to bring in the tang and let it simmer on low heat for 5 minutes.
Add more water if needed.For serving, take a pav and make a well in the centre (retain all the walls of the pav to use it as a katori or bowl.Now serve the hot misal in pav bowl and sprinkle fresh coriander, chopped onions, lemon wedges and farsan if using.Serve Indian Misal Bunny Chow along with Green Pea Fritters and Masala Chai during your tea parties., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nand1s-yahoo.com/Indian_Misal_Bunny_Chow.jpg, 16
Ingredients: green chillies,green beans (french beans),ginger,salt,mustard oil,mustard seeds,coriander (dhania) leaves,cloves garlic,carrot,baby corn,potato (aloo),beetroot

Aloo Beetroot and Baby Corn Mixed Sabzi Recipe, 1/2 cup Baby corn - cut into strips,Coriander (Dhania) Leaves - chopped,1/2 cup Beetroot - cut into strips,Salt - to taste,1 teaspoon Mustard seeds,2 tablespoon Mustard oil,1/2 cup Green beans (French Beans) - cut into strips,4 Green Chillies - (big) slit,1 inch Ginger - cut into strips,1/2 cup Carrots (Gajjar) - cut into strips,1/2 cup Potatoes (Aloo) - cut into strips,6 cloves Garlic - cut into strips, 30, North Indian Recipes, To begin making the Aloo, Beetroot and Baby Corn Mixed Sabzi Recipe, cut the vegetables into strips and set aside.In a Pressure cooker, combine the beetroot, baby corn, carrot, and beans, add ¼ cup of water and pressure cook for 1 whistle, turn off the flame.
Release the pressure immediately.
In a pan, heat mustard oil on medium-high heat, add the mustard seeds and allow them to crackle.
Add the garlic and ginger, saute for a few minutes until the garlic turns golden brown.Next add in the slit green chilies and raw potato strips, cover and continue to cook until the potatoes are soft.
Occasionally, open the lid and give it a mix.Finally, add in the pressure cooked vegetables- beetroot, carrot, beans, baby corn and salt and turmeric.
Give it a good stir and garnish with coriander leaves.
Serve Aloo, Beetroot and Baby Corn Mixed Sabzi hot .Serve this Aloo Beetroot and Baby Corn Mixed Sabzi Recipe with Pudina Tawa Paratha Recipe (Mint Leaf Skillet Flat Bread) and  Tadkewali Masoor Dal Recipe and Palak Raita Recipe (Spinach Yogurt Salad), https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Aloo_Beetroot_and_Baby_Corn_Mixed_Sabzi_Recipe___1600.jpg, 12
Ingredients: salt,rice vermicelli noodles (thin),garam masala powder,coconut,coriander (dhania) leaves,bay leaf (tej patta),cardamom (elaichi) podsseeds,green chillies (depending upon how spicy you want),cloves garlic,carrot,green peas (matar),red onion,cloves (laung),star anise,sunflower oil

Coriander Semiya Recipe - Vermicelli Pulao, 1 cup Coriander (Dhania) Leaves,3 tablespoons Fresh coconut - grated,3 Cloves (Laung),2 cloves Garlic,Salt - to taste,3 tablespoons Sunflower Oil,1/2 cup Rice Vermicelli Noodles (Thin),1 Cardamom (Elaichi) Pods/Seeds,1/2 cup Green peas (Matar) - fresh or frozen,1/2 teaspoon Garam masala powder,1/2 cup Red onion - sliced,1 Bay leaf (tej patta),1/2 cup Carrots (Gajjar) - chopped,4 Green Chillies - (depending upon how spicy you want),1 Star anise, 20, South Indian Recipes, To begin making the Coriander Semiya Recipe, soak the rice sticks in just enough hot water to cover it fully.
Keep aside for 3 to 4 minutes.
Drain and keep aside.In a blender container, blend the coriander leaves (coarsely chopped), coconut, green chilies and garlic to a fine paste.
Keep it aside.Heat oil in a heavy bottomed pan and add the dry spices (cloves, bay leaf, cardamom and star anise).
Saute till it emanates a good aroma, takes a few seconds.Add the sliced onions and fry on medium till soft and light golden brown.
Next, add in the carrots, green peas and cook till the carrots become soft.Once the carrots become soft, stir in the coconut paste and sauté on medium high, stirring often till almost dry and the spices have fried well.Add the garam masala powder, soaked and drained rice sticks and salt.
Mix everything nicey.
Keep stirring on medium heat till the coriander paste and spices have coated the vermicelli well and the mixture is heated through.Close and heat on low for about 2 minutes more.
Remove and serve hot with potato chips and a salad and boondi raita or any raitha.Serve Coriander Semiya Recipe along with Boondi Raita, Tadka Raita or any other raita of your choice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Curryandvanilla/Coriander_SemiaVermicelli_Pulao.jpg, 15
Ingredients: salt,wheat germ,coconut,asafoetida (hing),jaggery,curry leaves,dry red chillies,methi seeds (fenugreek seeds),tamarind,sunflower oil

Godhi Chutney Podi Recipe (Wheat Germ South Indian Spice Powder), 1-1/2 cups Wheat Germ,Salt - to taste,Curry leaves - 2 sprigs,2 tablespoons Jaggery,40 grams Tamarind,1/2 teaspoon Asafoetida (hing),1/2 teaspoon Methi Seeds (Fenugreek Seeds),1 teaspoon Sunflower Oil,5 Dry Red Chillies,1 cup Dessicated Coconut, 40, South Indian Recipes, To begin making the Godhi Chutney Podi Recipe, first get all the ingredients ready and handy.Place a heavy bottomed pan over medium heat, dry roast the whole wheat in batches until you get a nutty aroma.
This takes about 8 to 10 minutes.
Once done, remove from the pan and keep aside.In the same pan, roast the dry coconut for about a minute until it turn warm and crisp and the moisture goes away.
Take care not to allow it to turn brown Once done, remove and keep aside.Next, heat a teaspoon of oil, add the fenugreek seeds and allow it to crackle.
Once it crackles add the chilies and roast until it is crisp and finally add the asafoetida and curry leaves and roast for a few more seconds.Once done, turn off the heat.
Allow all the ingredients to cool.Once cooled, we will first blend the wheat germ in the mixer grinder until you get an almost coarse powder.
Add the remaining roasted ingredients along with the tamarind, salt and jaggery into the jar of the mixer grinder and blend to make an almost smooth powder.Once done, check for salt and spices and adjust to suit your taste.
The Godhi Chutney Podi is ready.
Store this podi in the refrigerator and use it as required.
Serve the Godhi Chutney Podi along with steaming hot rice topped with ghee or sesame oil.
It makes such a perfect comfort food.
You can serve it with Akki Roti.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Kalyani_Srinath/Godhi_Chutneypudi__Wheatgerm_aromatic_spice_powder_condiment.jpg, 10
Ingredients: salt,ginger,green chilli,coriander (dhania) leaves,rajgira flour (amaranth flour),red chilli powder,cumin seeds (jeera),coriander powder,potato (aloo),garam masala powder,sunflower oil

Falahari Rajgira Aloo Tikki Recipe (Gluten Free Amaranth Potato Patty), 1/4 cup Coriander (Dhania) Leaves - chopped,Sunflower Oil - as required,1 teaspoon Garam masala powder,1 teaspoon Coriander Powder (Dhania),6 Potatoes (Aloo) - boiled and peeled,Rock Salt - to taste,1/2 teaspoon Red Chilli powder,2 Green Chilli - chopped,2 teaspoon Ginger - grated,1/2 teaspoon Cumin seeds (Jeera),150 grams Rajgira Flour (Amaranth Flour), 50, North Indian Recipes, To begin making the Falahari Rajgira Aloo Tikki Recipe, first get all the ingredients ready and the potatoes boiled and peeled as well.In a mixing bowl add all ingredients except oil.
Mash the potatoes and mix all ingredients together for the tikki to make a dough like consistency.Take a handful of dough in hand, make a roll and press in between palms to give the tikki a circular disc shape.
Proceed the same way to make shapes with the remaining Rajgira Tikki mixture.Heat oil in a heavy bottomed skillet, add 3-4 tikkis at a time and cook the Rajgira Aloo Tikki on medium heat until cooked through and crisp golden brown in color on both sides.You can additionally drizzle a little more oil on the top to make the tikkis little more crisp and tasty from the outside.
Once done, drain the Rajgira Aloo Tikki on paper towels and serve warm.Serve the delicious Rajgira Aloo Tikki along with Green Chutney and a Yogurt Dip for tea parties or even pack them as a snack box for the kids school., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sapana_Behl/Rajgira_Aloo_Tikki.jpg, 11
Ingredients: salt,ginger,garam masala powder,hung curd (greek yogurt),amchur (dry mango powder),potato (aloo),red chilli powder,cloves garlic,gram flour (besan),coriander (dhania) leaves,lemon,black pepper powder,coriander powder,green chillies,kala chana (brown chickpeas),sunflower oil

Shikampuri Kebab Recipe - Kebabs made with Brown Chickpeas, 2 Potato (Aloo) - boiled and mashed,1 tablespoon Garam masala powder,Sunflower Oil - as required,1/4 cup Gram flour (besan),Salt - to taste,1/2 teaspoon Coriander Powder (Dhania),1 inch Ginger - grated,1/2 teaspoon Black pepper powder,1 Lemon juice,1 teaspoon Red Chilli powder - (or to taste),4 sprig Coriander (Dhania) Leaves - finely chopped,3 cloves Garlic - finely chopped,1 cup Kala Chana (Brown Chickpeas),200 grams Hung Curd (Greek Yogurt),1 teaspoon Amchur (Dry Mango Powder),3 Green Chillies - finely chopped, 55, North Indian Recipes, To begin making the Shikampuri Kebab Recipe, we will first soak the kala chana in water for about 6 to 8 hours.
Once soaked, cook the channa in a pressure cooker until soft.
You will know it is cooked well, when you press it between your fingers it will mash easily.
Click to see the video recipe of how to cook chana in a pressure cooker.
Once the channa is cooked and you have all the other ingredients ready, we will now process the ingredients in a food processor.
 Into the food processor, add the cooked kala chana, the green chillies, garlic, ginger, mint & coriander leaves.
Pulse to make an almost smooth mixture.Add the ground channa into a large mixing bowl, add in the mashed potatoes, the red chilli powder, gram flour, coriander powder, amchur, garam masala and red chilli powder.
Stir well to combine.
Check the salt and spice levels and adjust to suit your taste.Our next step is to stuff the kebab mixture with a spoon of yogurt.
Do do this, divide the Shikampuri Kebab mixture into equal size large lemon portions.
Take each portion, Take each portion, and flatten it in the palm of your hand.
Spoon a teaspoon of yogurt in the center and bring the edges of the kebab mixture towards the center and seal the filling in.
Once you have sealed the kebabs with the filling inside, flatten the Shikampuri Kebabs just a little.Proceed the same way with the remaining kebabs.Our next step is to cook the Shikampuri Kebab on a pan.
Grease and heat a pan on medium heat.
Place the kebabs on the pan, drizzle oil and cook on medium heat flipping multiple times until the kebab is browned well from all the sides.Serve the Shikampuri Kebabs along the Green Chutney as a tea time snack or even as an appetizer for parties., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Appetizers/Shikhampuri_Kebab_Recipe_Kebabs_made_with_Brown_Chickpeas.jpg, 16