anandhuvasudev/southindiandish huggingface dataset:
Ingredients: water the dough,rice flour,ghee,coconut,gram dal (pottukadalai),jaggery,cardamom powder (elaichi),sooji (semolina rava),flour (maida),sunflower oil

Karjikai (Karnataka Style Deep Fried Sweet Pastry Recipe), 1 cup All Purpose Flour (Maida),Water - for the dough,Sunflower Oil - to fry,2 tablespoon Ghee,1/2 cup Roasted Gram Dal (Pottukadalai),1/4 cup Sooji (Semolina/ Rava),1/2 cup Jaggery - grated,1/2 teaspoon Cardamom Powder (Elaichi),1/4 cup Fresh coconut - grated,3 tablespoon Rice flour, 75, Karnataka, To prepare Karjikai (Karnataka Style Deep Fried Sweet Pastry Recipe), make the pastry dough.
To make the dough, In a small pan, heat ghee.In a mixing bowl, add all-purpose flour, rava, and rice flour.
Combine them together.
Add the heated ghee to the flour mixture.
The ghee should be really hot, such that once added to the flour, the flour bubbles up.Combine them together with hand.
The mixture resembles breadcrumbs.
The ghee should be added hot to the flour for the crispy flaky outer layer.Add water and knead the dough.
Ensure the dough is not too soft.Cover the kneaded dough with a damp cloth until they are fried.
This prevents the dough from losing its moisture and avoid cracks while frying.Let’s prepare the filling now.
In a mixer, add roasted chana dal and coconut.
Grind them into a coarse powder in a mixer grinder.
Add grated jaggery to the mixture and combine them well.To prepare karjikai, take a lemon sized dough and make a small ball out of it.Roll them into a small circle of 2mm thickness.
Ensure to cover the remaining dough with a damp cloth.Now, you can shape Karjikai with molds if you have.
Else, cut the rolled dough into circles using a cookie cutter or with a simple jar lid.Place a spoon of stuffing on one side of the rolled dough.
Brush the edges of the circle with water.Fold the pastry to form a semicircle.
Ensure the edges are sealed completely and there is no gap left.Now, mark the edges with a fork to give them shapes and stick them together.
Else, you can just fold the edges a bit to seal them together.Cover the filled pastries with a damp cloth.Repeat the same procedure for all the balls.Heat oil in a kadai.
Once the oil is hot, drop a small ball of flour into the oil.
If the flour raises up steadily, then the oil is perfect for frying.Fry karjikai one by one on medium heat until they turn golden in color.
Flip the karjikai through the half way.Serve the Karjikai warm or allow them to cool down completely to store them in an airtight container.
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Ingredients: tomato,salt,cumin powder (jeera),sunflower oil,brinjal (baingan eggsplant),red chilli powder,cloves garlic,water,onion,black pepper powder,turmeric powder,cinnamon powder (dalchini)

Persian Eggplant Stew Recipe (Khoresht Bademjan), 1/2 teaspoon Cumin powder (Jeera),1/2 teaspoon Turmeric powder (Haldi),1 Brinjal (Baingan / Eggplant),Salt - to taste,1/2 cup Water,1 teaspoon Red Chilli powder,1/2 teaspoon Black pepper powder,2 Onion - finely chopped,2 Tomatoes - chopped,6 cloves Garlic - minced,1/2 teaspoon Cinnamon Powder (Dalchini),2 tablespoon Sunflower Oil, 55, Parsi Recipes, To begin the preparation of Persian Eggplant Stew Recipe, first peel and cube the eggplant and place in a colander.Sprinkle 1/2 tablespoon salt over it and keep it aside for 30 minutes.
This will remove any sort of bitterness in the eggplants.After sprinkling salt, it will release water.
Pat it dry with paper towel.Heat a kadai and add oil.
After the oil gets heated, add onions and fry till onions turn pinkish.Add garlic and saute till aroma of garlic gets released.Now add the chopped eggplant and cook till eggplant softens and releases water.Now add tomatoes and mix.Cover the pan and cook for 10 minutes.Now add the spice powders namely turmeric powder, cumin, red chili powder, cinnamon powder and pepper powder and mix well.Add 1/2 cup water and stir.Now cover the kadai and simmer for 20 minutes or till the eggplant gets cooked.Check the taste, adjust salt and mix.
Serve the Persian Eggplant Stew with hot basmati rice for a weekday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Persian_Eggplant_Stew_Recipe.jpg, 12
Ingredients: salt,green chillies,ginger,ghee,paneer,cloves garlic,curd,cardamom powder (elaichi),cashews,kasuri methi (dried fenugreek leaves),garam masala powder

Lehsuni Methi Paneer Recipe - Garlic Methi Paneer Curry, 1 teaspoon Ghee - for cooking,4 cloves Garlic,1 inch Ginger - chopped,Salt - to taste,1 tablespoon Kasuri Methi (Dried Fenugreek Leaves),1/2 teaspoon Garam masala powder,250 grams Paneer (Homemade Cottage Cheese),8 Whole cashews,1/4 teaspoon Cardamom Powder (Elaichi),2 Green Chillies - chopped,1/2 cup Fresh cream,3 tablespoons Curd (Dahi / Yogurt), 25, North Indian Recipes, To begin making the Lehsuni Methi Paneer recipe, soak the cashews in a bowl with 1/4 cup water for about an hour.After an hour, grind cashew along with ginger, garlic and green chillies and the soaked cashew water make a smooth paste and keep aside.In a big bowl, add cashew ginger garlic and chilli paste, fresh cream, curd, garam masala, cardamom powder salt and whisk well to form a smooth mixture.
Heat ghee in a pan over medium heat; Add the cashew cream mixture, the chopped Paneer cubes and simmer for about 5 minutes.Add water to adjust the consistency of the mixture while it's simmering.
Check the salt and spices and adjust to taste accordingly.
Finally stir in the kasuri methi, cover the pan and turn off the heat.Allow the flavours of methi to get infused into the Lehsuni Paneer Methi sabzi.
Transfer the Lehsuni Methi Paneer into a serving bowl and serve hot.Serve Lehsuni Methi Paneer Recipe along with Smoked Makhani Dhaba Style Dal, Jeera Rice, Tomato Onion Tadka Raita and Garlic Naan for a house party.
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Ingredients: salt,rice,mustard seeds,anardana powder (pomegranate seed powder),curd,white urad dal (split),curry leaves,green chillies,sunflower oil

Thalicha Thayir Sadam Recipe - Spicy Seasoned Curd Rice, 1 teaspoon White Urad Dal (Split),1/2 teaspoon Mustard seeds,Salt - to taste,1/4 cup Anardana Powder (Pomegranate Seed Powder),1-1/2 cups Cooked rice,3 cups Curd (Dahi / Yogurt),1 Green Chillies - finely chopped,1 teaspoon Sunflower Oil,1 sprig Curry leaves, 50, Chettinad, To begin making the Thalicha Thayir Sadam Recipe (Spicy Seasoned Curd Rice), make sure you have some cooked rice ready.
The rice should be cooked very soft, such that if you place it between your fingers it will mash very easily.Place the rice in a large mixing bowl.
If the rice is a little war, it will help in mashing the rice to a more soft consistency.
Add a ladle of yogurt to the rice and using your hands or the Potato Masher mash the rice well to combine it with the yogurt.Once the rice is mashed well, add the remaining yogurt, green chilies, pomegranates and salt.
Stir to combine well and check the salt and adjust to suit your taste.The next step is to make the seasoning for the Curd Rice.
Heat a small Tadka Pan with a teaspoon of oil.
Once the oil heats up, add the mustard seeds, the urad dal and allow it to crackle.
Once it crackles and the urad dal turns golden, add the curry leaves.
Turn off the heat.Pour the seasoning over the prepared Curd Rice (Thayir Sadam) and give it a stir.The Thalicha Thayir Sadam Recipe (Spicy Seasoned Curd Rice) is ready to be served chilled for an afternoon lunch.Serve Thalicha Thayir Sadam Recipe with Andhra Avakaya and Elai Vadam for a comforting lunch., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Rice/Thalicha_Curd_Rice_Thayir_Sadam_Recipe_-1.jpg, 9
Ingredients: cashew nuts,salt,bay leaf (tej patta),paneer,ghee,milk,curd,cinnamon stick (dalchini),kasuri methi (dried fenugreek leaves),brown cardamom (badi elaichi),green chillies,star anise

Paneer in White Gravy Recipe - No Onion No Garlic Recipe, 1 inch Cinnamon Stick (Dalchini),Salt - to taste,1/4 cup Milk,2 Green Chillies - slit,1/4 cup Cashew nuts,250 grams Paneer (Homemade Cottage Cheese) - cut into small cubes,1 tablespoon Ghee,1 Bay leaf (tej patta),1/2 cup Curd (Dahi / Yogurt),1 Brown cardamom (Badi Elaichi),1 Star anise,1 teaspoon Kasuri Methi (Dried Fenugreek Leaves), 35, North Indian Recipes, To begin making the Paneer in White Gravy Recipe, prep all the ingredients and keep them ready.To make a paste of the cashew nuts, add it to the mixer grinder, add milk and blend to make a smooth paste.Heat ghee in a pan; add the green chillies, bay leaf, star anise, badi elaichi, cinnamon stick and saute for a few seconds.Add the kasuri methi, the cashew paste, yogurt, salt and paneer.
Give the Paneer in white gravy a stir and give it a brisk boil.
Once done, check the salt and adjust according to taste and turn off the heat.Transfer the Paneer In White Gravy to a serving bowl and serve hot.
Sprinkle with more kasuri methi if desired.Serve the  Paneer in White Gravy Recipe along withDal Makhani, Tawa Paratha and Pyaz for a delicious dinner or lunch., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Paneer_in_White_Gravy_No_Onion_No_Garlic_Masala_Curry_North_Indian_Sabzi_Recipes_10_1600.jpg, 12
Ingredients: salt,cumin powder (jeera),ginger,mustard oil,bay leaf (tej patta),red chilli powder,gram flour (besan),curd,dry red chilli,sugar,poppy seeds ground paste,cumin seeds (jeera),mustard seeds ground paste,coriander powder,turmeric powder,green chillies,pointed gourd (parval),garam masala powder

Bengali Doi Potol Recipe (Pointed Gourd In Thick Yogurt Based Gravy), 1 teaspoon Sugar,10 Pointed gourd (Parval),1 Dry Red Chilli,1/2 teaspoon Cumin powder (Jeera),1/2 teaspoon Turmeric powder (Haldi),2 Green Chillies,2 Bay leaf (tej patta),Mustard oil - to cook,1/2 teaspoon Coriander Powder (Dhania),1/4 teaspoon Cumin seeds (Jeera),Salt - to taste,2 teaspoons Mustard seeds - ground to paste,1/4 teaspoon Red Chilli powder,1 teaspoon Ginger - grated,1 teaspoon Gram flour (besan),2 teaspoons Poppy seeds - ground to paste,1/4 teaspoon Garam masala powder,100 grams Curd (Dahi / Yogurt), 40, Bengali Recipes, To begin making Bengali Doi Potol Recipe (Pointed Gourd In Thick Yogurt Based Gravy), scrape skin off potol/parwal and split them in both side till half.
Make sure you retain its base.
Toss these in a little bit of salt.Heat a bit of oil in a deep bottom kadai.
Fry the potol/parwal lightly, remove and keep aside.
While frying, simmer on low heat and fry covering them.Add a bit more oil.
Add cumin seeds, red chilli and bay leaf.
When they start spluttering, add ginger paste.When the raw smell of ginger goes off, add posto/poppy seed paste into the oil with some water.Next, add all the dry masalas except garam masala powder.
Cook for 2 minutes and add the fried potol/pointed gourd into the paste.Add salt and cook them for another 2 minutes or so.Whisk yogurt and besan separately adding a little water and sugar in small mixing bowls.Now add whisked yogurt into the pan and mix with the potol evenly.
If required, add some more water.Cover with a lid and cook for about 5 minutes on a low heat.After 5 minutes, take off the lid.
Add garam masala powder, cover and simmer for 5 minutes or till the potol/parwal are soft.Switch off the heat and serve hot.
Serve Bengali Doi Potol Recipe (Pointed Gourd In Thick Yogurt Based Gravy) with Steamed rice, Bhaji Vada Recipe (Lentil And Vegetable Fritters), Begun Bhaja Recipe and Phulka.
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Ingredients: salt,wheat flour,cumin powder (jeera),red chilli powder,gram flour (besan),onion,cumin seeds (jeera),rice flour,turmeric powder,spinach leaves (palak),sunflower oil

Spinach Thalipeeth Recipe, Sunflower Oil - to smear,1 teaspoon Cumin powder (Jeera),1/4 cup Gram flour (besan),Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1 Onion - finely chopped,1 cup Spinach Leaves (Palak) - chopped,1 cup Whole Wheat Flour,1/4 cup Rice flour,1 teaspoon Turmeric powder (Haldi), 35, Maharashtrian Recipes, To begin making the Spinach Thalipeeth Recipe, add all the ingredients into a bowl and slowly star mixing by adding lukewarm water.
Knead it to a wet dough but not sticky.Cover with a damp cloth and rest for about 10 minutes.Now to prepare the Thalipeeth, place a non stick tawa/skillet on the heat.
Spread out a large piece of plastic, or parchment paper on your work surface.Grease your palms with oil.
Pinch a big ball of dough place it in the centre of the parchment or plastic.
Then gently flatten it out to form a hand-patted disc.Lift the paper, along with the roti on it and turning it over, place it on the skillet with the rotti down on the hot skillet.Carefully supporting the rotti peel off the paper.
Drizzle a little bit of oil along the edges of the roti and in the centre, into the hole made on the roti and allow it to sizzle and crisp up.When it seems half cooked, flip the roti over with a spatula to cook the other side.Cook well till you have brown patches on both sides.
Then, take the thalipeeth off the skillet, add a dollop of butter or ghee, and serve immediately.Serve the Spinach Thalipeeth Recipe along with Nellikai Pachadi Recipe , Lahsun ki Chutney | A Spicy Garlic Chutney or just a pickle by the side for your morning breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Spinach_Thalipeeth_Recipe.jpg, 11
Ingredients: tomato,salt,ginger,button mushrooms mushroom,spinach,paneer,soy sauce,curd,dry red chillies,onion,garlic,black pepper powder,turmeric powder,sunflower oil

Paneer Bhutuwa Recipe -Nepalese Paneer Curry, 1 teaspoon Turmeric powder (Haldi),Sunflower Oil - as required,2 cups Spinach - blanched and pureed,2 cups Button mushrooms - 2 cups Mushroom,1 cup Tomatoes - chopped,Salt - to taste,2 cups Paneer (Homemade Cottage Cheese),1 tablespoon Ginger - minced,1/2 cup Curd (Dahi / Yogurt),1 tablespoon Garlic - minced,1 cup Onion - chopped,2 tablespoons Soy sauce,5 Dry Red Chillies,1 teaspoon Black pepper powder, 40, Nepalese, To begin making the Paneer Bhutuwa recipe, in a non-stick saute pan, heat two tablespoons of oil and add the paneer cubes in the pan.
Shallow fry the paneer cubes from all the sides till they turn light golden brown in colour.
Drain them on a kitchen cloth/ paper towel to absorb the excess oil.
Keep it aside.
In the same pan add turmeric and dry red chilies and cook for about 30 seconds.After 30 seconds, add chopped onions and stir constantly until lightly browned.
Once the onion is done, add garlic and ginger and fry for a minute.Add the pureed spinach and cook for 15 minutes on low heat.
Add tomatoes, yogurt, soy sauce, and ground pepper; mix well.Allow cooking for 6 to 8 more minutes, adding a bit of water if necessary.
At last, add fried paneer and cook for another 5 minutes.
After 5 minutes, switch off the heat and serve.Serve Paneer Bhutuwa along with Nepali Aloo Tareko  and Steamed Rice for your weekday meal.
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Ingredients: baking powder,wheat flour,salt,hazelnut,dry ginger powder,eggs,brown sugar (demerara sugar) brown sugar,molasses dark corn syrup jaggery,flour (maida),butter,spice powder,sunflower oil

Gingerbread Biscotti Recipe, 1/4 cup Molasses - or dark corn syrup or honey or melted jaggery,1-1/2 teaspoons Baking powder,2 cups All Purpose Flour (Maida) - (more if required),3 tablespoons Sunflower Oil,1/2 cup Brown Sugar (Demerara Sugar) - ½  cup brown sugar,1/4 teaspoon Salt,2 teaspoons All spice powder,2 Whole Eggs - lightly whisked,1/4 cup Whole Wheat Flour,3 tablespoons Butter,Hazelnut - handful,1-1/2 teaspoons Dry ginger powder, 75, Italian Recipes, To begin making Gingerbread Biscotti first preheat the oven to 180 degree celcius.Line a baking tray with parchment paper.Mix the whole wheat flour and all purpose flour, ground ginger ,allspice powder, baking powder and salt.In another mixing bowl whisk together the sugar, oil and butter until combined.Add molasses (or corn syrup or honey or liquid jaggery), eggs to the sugar and butter bowl and whisk again.Stir in the dry ingredients to the  and mix till it is completely incorporated and it forms a stiff dough .Add little flour if it is very soft.Divide the dough into two parts.Shape each portion into a rough log about 8-9 inches.Bake for about 20-22 minutes till it is firm to touch.
Time may vary depending on the oven and size of logs.Cool the logs on the baking sheet.Using a sharp serrated knife carefully cut them into about ½ inch slices.Place the slices on cookie sheet or sheets and bake on each side for about 10-12 minutes or till the cookies dry out.Cool completely on a wire rack.Store Gingerbread Biscotti recipe in an airtight container and serve during tea timeServe Gingerbread Biscotti recipe with Kesar Chai ,Coffee , hot chocolate or wine., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/madhulia/Gingerbread_Biscotti.jpg, 12
Ingredients: salt,english cucumber,virgin olive oil,red chilli flakes,coriander (dhania) leaves,onion,strawberries huge

Strawberry Salad Recipe, 1 tablespoon Red Chilli flakes,Salt - to taste,10 to 12 Strawberries - chopped into huge chunks,1/2 teaspoon Honey,1 English Cucumber - sliced,1/4 cup Extra Virgin Olive Oil,3 sprig Coriander (Dhania) Leaves,1 Onion - small sized, 25, Continental, To begin making Strawberry Salad Recipe, get all the ingredients handy.Mix all the ingredients for dressing like the extra virgin olive oil,red chilli flakes, salt and honey in a small mixing bowl and let it sit for 5 minsToss in strawberries, cucumber and onion slices in a bowl.
Drizzle the dressing over it and give it a good mix.Beat the summer heat with this Strawberry Salad Recipe along with some extra dressing on the side.
You can also serve it with some bread to go with it.Serve Strawberry Salad along with Cream of Celery Soup and Whole Wheat Rosemary Focaccia Bread for a light and healthy dinner.
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Ingredients: tomato,salt,rasam powder chettinad,ghee,asafoetida (hing),mustard seeds,jaggery,neem flowers,dry red chilli,curry leaves,tamarind

Veppam Poo Rasam Recipe (Neem flower Rasam), 1 Dry Red Chilli,2 teaspoon Jaggery - powdered,Salt - to taste,20 grams Tamarind,1/2 teaspoon Ghee,1-1/2 tablespoon Neem Flowers,1 teaspoon Mustard seeds,1 tablespoon Ghee,1/2 teaspoon Asafoetida (hing),1/2 teaspoon Rasam Powder - chettinad,1 Tomato - chopped,5 Curry leaves, 45, South Indian Recipes, To begin with the Veppampoo Rasam, heat one tablespoon ghee in a pan and fry the neem flowers on a low heat till they turn brown.
Keep them aside.Now soak tamarind in 1 and 1/2 cup of warm water for 10 minutes.
Extract the juice and discard the pulp.The next step is to make the rasam.
Take a medium size vessel and mix the tamarind juice, jaggery, Chettinad rasam powder, tomato and salt in it.Add 1 and 1/2 cup of water into the mixture and let it cook for 10-15 minutes on the low flame until the rasam froths up.Once the rasam froths up, add the fried Veepam poo/neem flowers and turn the heat off immediately.
Keep them aside.Now take a tadka pan, heat ghee and temper the mustard seeds, asafoetida powder, dry chilies and curry leaves.When the mustard seeds begin to crackle, put it into the rasam mixture.Serve the Veppampoo Rasam with hot steaming rice and Elai vadam or you can also have it as a soup.
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Ingredients: cumin powder,black salt salt,ice,water,pepper powder,sugar,soda,lime juice,peppermint

Sweet Lime Soda Recipe (Sweet Lime Soda), 4 tablespoons sugar, black salt or rock salt - as per taste, pepper powder - a pinch, 1 cup soda, peppermint - as per use, 1 teaspoon cumin powder, 1 cup water, ice - According to use, 1/4 cup lime juice, 15, Indian, To make sweet lime soda, mix lemon juice, water, sugar, cumin powder, black salt, black pepper powder in a bowl and mix until the sugar dissolves.
Syrup is ready.
Add ice chunks, mint leaves, lemon pieces in glass, add syrup, then add soda and serve immediately.
Suggestion - Use sugar as per your taste.
You can also use salt or sedha salt in place of black salt.
Serve white lime soda with mathri and biscuits in the evening., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/sweet_ime_soda.jpg, 9
Ingredients: tomato,salt,green chillies,ginger,cumin powder (jeera),green chilli,bay leaf (tej patta),cardamom (elaichi) podsseeds,ghee,potato (aloo),red chilli powder,sugar,cinnamon stick (dalchini),cumin seeds (jeera),coriander powder,turmeric powder,chana dal (bengal gram dal),white urad dal

Bengali Style Dhokar Dalna Recipe (Spiced Lentil Cakes in Tomato Gravy Recipe), 1 teaspoon Sugar,Ghee - for cooking,1/2 inch Ginger - grated,Salt - to taste,1 inch Cinnamon Stick (Dalchini),1 inch Ginger - grated,1 teaspoon Coriander Powder (Dhania),2 Cardamom (Elaichi) Pods/Seeds,2 Green Chillies - finely chopped,2 teaspoon Cumin seeds (Jeera) - roasted,1 Tomato - blanched and pureed,1 Green Chilli - chopped,1/2 cup White Urad Dal (Whole),1 Potato (Aloo) - cubed,1 Bay leaf (tej patta),1 teaspoon Turmeric powder (Haldi),1/2 cup Chana dal (Bengal Gram Dal),1/2 teaspoon Cumin seeds (Jeera),2 teaspoon Cumin powder (Jeera),2 teaspoon Red Chilli powder, 225, Bengali Recipes, We begin making the Bengali Style Dhokar Dalna Recipe (Spiced Lentil Cakes in Tomato Gravy Recipe) by soaking the dal for at least three hours.
Then into the grinder, add all the ingredients along with the dal and little water and grind it into a smooth rice batter consistency.Pour the batter into the Dhokla Pan and steam it for about 30 minutes.
Till it is firm and not sticky.
Place it outside and let it cool.
Cut into diamonds and pan fry them using a shallow frying pan till it is brown and crisp on either side.Next for the gravy blanch the tomatoes in boiling water over a sauce pan for about 2 minutes.
Then remove the skin and blitz it in a mixer to a smooth puree.Heat a kadai with oil and add ingredient along with the ginger that are mentioned in the seasoning list.
Let it sauté for few minutes.
Then add the tomato puree, along with all the spice and sauté till the raw smell goes away.
Add 1 cup water and let it simmer for about 20 minutes.Once done add in the cakes and can served by sprinkling chopped coriander leaves.Serve the Bengali Style Dhokar Dalna Recipe (Spiced Lentil Cakes in Tomato Gravy Recipe) along with Hot Phulka to enjoy your meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Bengali_Style_Dhokar_Dalna_Recipe_Spiced_Lentil_Cakes_in_Tomato_Gravy_Recipe_.jpg, 18