anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,eggs,milk,dry yeast,sugar,muesli,chia seeds,flour (maida),sesame seeds (til seeds),butter,instant oats (oatmeal)

Muesli Chia Seeds Kaiser Roll Recipe - Hard Roll Recipe, 1 teaspoon Sugar,1 tablespoon Milk,1-1/2 teaspoons Active dry yeast,1/4 cup Chia Seeds,1 Whole Egg,2 tablespoons Sesame seeds (Til seeds),1/4 cup Muesli,1/2 cup Instant Oats (Oatmeal),2 tablespoons Butter,2-1/2 cups All Purpose Flour (Maida),1 teaspoon Salt, 105, Continental, We begin making the Muesli Chia Seeds Kaiser Roll Recipe by preheating the oven at 180 degree Celsius for about 10 minutes.
In a large mixing bowl or the bowl of the hand mixer, add the all the dough ingredients and combine well.
Add little warm water at a time and knead to make a smooth and supple dough.
Grease the bowl in which you have kneaded the dough, place the kneaded dough in it - cover and allow the dough to rise.
It should become double in size in about 1 to 2 hours.
After the dough has risen, transfer the kaiser roll dough to a work surface, knead for a few seconds and divide the dough into six equal portions.Shape the kaiser roll dough into round balls, and place them on a greased baking sheet.Rest the dough for about 30 minutes.
It will double its size.
Brush the Kaiser rolls with milk and sprinkle the sesame seeds on the top.
Using a scissor, cut a 1/4 inch deep cross on top of rolls to give it a finish of a Kaiser roll.Bake the Muesli Chia Seeds Kaiser Roll  in the oven 15-20 minutes or until the rolls have a golden brown crust on the top.
Remove the Kaiser Rolls from the oven and transfer to wire racks to cool.Serve the Muesli Chia Seeds Kaiser Roll Recipe along with Quick Creamy Pea Soup for a wholesome weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Muesli_Chia_Seeds_Kaiser_Roll_Recipe_Hard_Roll_Recipe.jpg, 11
Ingredients: apple,puff pastry sheet,brown sugar (demerara sugar),cinnamon powder (dalchini)

Apple Tart with Puff Pastry Recipe (Open Pie), 1 Puff Pastry Sheet,1/3 cup Brown Sugar (Demerara Sugar),1 Apple - sliced,1/4 teaspoon Cinnamon Powder (Dalchini), 45, Continental, We begin making the Apple Tart with Puff Pastry Recipe (Open Pie) by preheating your oven to 200 C.
Line up the baking tray with parchment paper.
Clean and remove the core from the apple and slice the apple thin.Stir in the cinnamon powder and brown sugar together and keep aside.Cut the pastry sheet into 2 equal portions and fold in the borders of each by 1/4 inch (we can trim the edges too).
Place the pastry sheets on lined up baking trays and top the pastry with a layer of apples down in the middle.
Sprinkle the apples with brown sugar.Bake the Apple Tarts in the oven for 15 minutes or until puffed and golden on all the sides.
Once baked, remove from the oven.Serve the Apple Tart with Puff Pastry Recipe warm along with a scoop of vanilla ice cream for parties for a delicious Dessert.
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Ingredients: salt,cardamom (elaichi) podsseeds,coconut,jaggery,rice flour

Karantaka Style Seke Undlaka/ Undlige Recipe (Mini steamed sweet dumplings Recipe), 4 tablespoon Fresh coconut,2 tablespoon Jaggery,1 Cardamom (Elaichi) Pods/Seeds,1 cup Rice flour,1 pinch Salt, 30, Karnataka, We begin making the Karnataka Style Seke Undlaka/ Undlige Recipe (Mini steamed sweet dumplings Recipe) by boiling water over a sauce.
About 1/2 cup.Once it comes to a boil, add the rice flour with a pinch of salt.
Then keep mixing till it combines.Once done switch it off, and by using ghee start making small dumpling when it is hot itself.Heat an idli or dhokla steamer and stream these dumplings for about 10 minutes.
Keep it aside.Heat a pan, add the jaggery, coconut and cardamom.
Leave the jaggery to melt and combine.Add these steamed dumplings and coat it nicely with this sweet mixture.
Serve the Karnataka Style Seke Undlaka/ Undlige Recipe (Mini steamed sweet dumplings Recipe) after a nice meal of Mavinakayi Chitranna Recipe (Spiced Raw Mango Tempered Rice) or Avalakki Bisi Bele Bhat Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Karantaka_Style_Seke_Undlaka_Undlige_Recipe_Mini_steamed_sweet_dumplings_Recipe.jpg, 5
Ingredients: salt,wheat (dalia godumai rava),ragi seeds,ginger,green chilli,barley (seeds),foxtail millet,ghee,coriander (dhania) leaves,jowar seeds,green peas (matar),water,carrot,onion,cumin seeds (jeera),lemon,bajra (seeds)

Broken Wheat and Mixed Millet Upma Recipe, 1 tablespoon Barley (seeds),1 Carrot (Gajjar) - finely chopped,2 tablespoon Foxtail Millet,Coriander (Dhania) Leaves - for garnish,2 tablespoon Ghee,1 teaspoon Cumin seeds (Jeera),1 teaspoon Lemon juice,Salt - as needed,4 tablespoon Jowar Seeds,1 Onion - finely chopped,1 cup Water,1/2 cup Green peas (Matar),4 tablespoon Bajra (seeds),1/2 cup Broken Wheat (Dalia/ Godumai Rava),1/2 teaspoon Ginger - grated,2 Green Chilli - finely chopped,4 tablespoon Ragi Seeds, 50, South Indian Recipes, To begin with Broken Wheat and Mixed Millet Upma, mix broken wheat and millet and wash it.
Strain the water and keep it aside.Heat ghee in a cooker, add cumin seeds and allow it to crackle.
Now add grated ginger, chopped green chilies and onion and saute.Add peas and carrots to it and fry well for few minutes.
You can add more vegetables like capsicum, cauliflower, corn, mushroom etc.
Quantity of vegetables depend on one's personal requirement.Add the washed broken wheat mix to the fried veggies and stir fry everything together till they turn golden in colour and you get the roasted aroma out of it.Pour one cup of water or as much as required to cover the surface of the fried mix.Add salt according to your taste and pressure cook till the cooker releases 2-3 whistles.Turn off the gas and allow the steam to settle completely.
Open the lid and mix everything well with a spatula.
Squeeze lemon juice over and garnish it with finely chopped coriander.Serve Broken Wheat and Mixed Millet Upma with a hot cup of masala chai or a smoothie of your choice.
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Ingredients: salt,red bell pepper (capsicum),britannia cheese garlic,dill leaves,spinach,cloves garlic,water,sugar,butter pea,flour (maida) ( makes mini tarts)

Spinach and Dill Tart With Roasted Peppers Recipe, 1 tablespoon Sugar,2 Red Bell pepper (Capsicum) - finely chopped,300 grams Spinach - finely chopped,4 cloves Garlic - finely chopped,1-1/2 cups All Purpose Flour (Maida) -  ( makes 40 mini tarts),100 grams Dill leaves - finely chopped,1/2 teaspoon Salt,3 to 4 tablespoons Chilled water,1/2 cup Chilled butter - cut into small pea size pieces,1 cup Britannia Cheese Spread - Roasted Garlic, 65, Continental, To begin making the Spinach and Dill Tart With Roasted Peppers Recipe, preheat the oven to 170 degree celsius.
Pre make the pastry crust according to instructions.Roll the pastry dough into small circles and place it in the mini tart shell cups.
Bake mini tart shells in the pre heated oven for 12 to 15 minutes until crisp and golden.
Keep it aside to cool as you move on to make the filling.Heat a sauce pan with oil, add garlic and saute until they soften.
Add bell peppers and saute until they become soft.Add chopped spinach and dill leaves and give it a saute.
Evaporate all the water from the spinach leaves.
Turn off the heat and allow it to cool down.Mix the sauteed vegetables along with garlic cheese spread and the filling for the tart is ready.Fill a heap tablespoon of the filling into the mini tart shells and serve.Serve the Spinach and Dill Tart along with Ahina Long Leaf Green Tea for an afternoon snack or a tea party with friends and family.
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Ingredients: salt,wheat flour,green chillies,amchur (dry mango powder),ajwain (carom seeds),sugar,coriander (dhania) leaves,coriander powder,turmeric powder,banana,garam masala powder

Raw Banana & Ajwain Paratha Recipe, 1 teaspoon Sugar,1/2 teaspoon Turmeric powder (Haldi),2 sprig Coriander (Dhania) Leaves - finely chopped,2 teaspoon Garam masala powder,Salt - to taste,1 1/2 cups Whole Wheat Flour,1 teaspoon Coriander Powder (Dhania),1 teaspoon Ajwain (Carom seeds),2 Green Chillies - finely chopped,2 Raw Banana - boiled and mashed,2 teaspoon Amchur (Dry Mango Powder), 40, North Indian Recipes, We begin making the Raw Banana & Ajwain Paratha Recipe by boiling the raw banana in the pressure cooker.
Cut the banana into three pieces, remove the edges, boil it with water and salt for about 4 whistle.Once done, release the pressure naturally, remove the skin and mash it into a fine paste.
Into this add the remaining ingredients and mix well.In order to make the dough, knead all the ingredients well into a soft dough Now to begin making the paratha, keep some flour aside for dusting.
Divide the dough into large lemon side balls.Dust the dough portions in flour, flatten it and roll it into a 3 inch diameter circle.
Place the filling on half side of the circle and close the paratha by folding it with the other half.
Yes its as simple as that.
We will have a semi-circle oval shape.
Press the sides of the paratha down to seal the edges and gently using the rolling pin to flatten it.
Take care, the filling can ooze out if the dough is rolled out too thin.Now to cook the Paratha, first preheat the skillet on medium heat.
Place the rolled paratha on top and allow it to cook on one side.
After about 10 to 15 seconds, flip the paratha.At this stage, smear some oil or ghee to cook the paratha.
Cook the paratha by flipping over a couple of times until you see golden brown spots on both sides.Proceed the same way with the remaining dough portions and serve the Raw Banana & Ajwain Paratha Recipe Paratha with Raita and Sweet Lime Pickle for Breakfast meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Raw_Banana__Ajwain_Paratha_Recipe.jpg, 11
Ingredients: salt,yellow moong dal (split),ginger,chana dal (bengal gram dal),amchur (dry mango powder),coriander (dhania) leaves,green chilli,chaat masala powder,garlic,mint leaves (pudina),mooli mullangi (radish),green chillies

Ram Ladoo Recipe, 2 Green Chillies,1/4 cup Chana dal (Bengal Gram Dal),1 Green Chilli,Salt - to taste,1 inch Ginger,2 tablespoons Coriander (Dhania) Leaves - chopped,3/4 cup Yellow Moong Dal (Split),1/2 cup Coriander (Dhania) Leaves,1 tablespoon Amchur (Dry Mango Powder),Chaat Masala Powder - to taste,1 teaspoon Ginger - grated,1 cup Garlic - chopped,1/2 cup Mooli/ Mullangi (Radish) - grated,1/2 cup Mint Leaves (Pudina), 230, North Indian Recipes, To begin making Ram Ladoo Recipe, soak the moong dal and chana dal separately in enough water for 2-3 hours.
Grind chana dal, green chilli and ginger in a mixer-grinder to smooth paste without adding water.Similarly, grind split moong dal in a mixer-grinder to smooth paste.
Combine both the paste along with salt and chopped coriander leaves.
Keep it aside.The next step is to prepare the green chutney.
Grind all the ingredients mentioned under ‘For chutney’ to a smooth paste adding a little water.
Transfer it to a bowl and keep aside.To prepare Ram Ladoo recipe, heat Paniyaram pan on low-medium flame.
Pour 1 teaspoon oil into each cavity of the pan.After this put 1 tablespoon of batter into each cavity till it is half filled.
Close the pan with a lid and cook on low-medium flame.After 2 or 3 minutes, open the lid and turn over each ladoo to allow it to cook.
Once each ladoo is cooked, remove from the pan and pour another batch of batter.At the time of serving, assemble ram ladoo in a plate or bowl.
Pour green chutney and garnish with grated radish and sprinkle some chat masala or black salt.Serve Ram Ladoo with hot Masala Chai as a tea time snack with family and friends.
Serve ram laddos as an appetizer to your party meal made up of  Whole Wheat Palak Naan, Creamy Dal Makhani and Boondi Raita.
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Ingredients: salt,yellow moong dal (split),asafoetida (hing) generous,ghee,mustard seeds,curry leaves,ginger tiny,coriander (dhania) leaves,dry red chillies,lemon,cumin seeds (jeera),turmeric powder,green chillies

Moong Dal Rasam / Retired Pappu Charu Recipe (Lemon Infused Indian Lentil Soup), 1 tablespoon Lemon juice,4 sprig Coriander (Dhania) Leaves - finely chopped,1 inch Ginger - grated or cut into tiny chunks,Salt - to taste,1 Asafoetida (hing) - a generous pinch,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,2 Dry Red Chillies,1 tablespoon Ghee,2 Green Chillies - slit length wise,1 teaspoon Turmeric powder (Haldi),1 cup Yellow Moong Dal (Split),1 sprig Curry leaves, 35, South Indian Recipes, To begin making the Moong Dal Rasam/Pesara Pappu Charu Recipe (Lemon Infused Indian Lentil Soup) first wash the moong dal thoroughly under running water.
Repeat this 2 to 3 times.Put the washed moong dal in a sauce pan along with 3 cups of water and the turmeric.
Mix well, place over a medium heat and cook on a low heat until the dal is fully cooked.
This may take about 15 minutes.
You can also cook the dal in the pressure cook for 3 to 4 whistles and turn off the heat.
Allow the pressure to release completely and the dal is ready for use.Once the dal is cooked, it should be soft.
Mash the dal up with a potato masher.
Add the green chillies, ginger, coriander and curry leaves to it.
Add salt to taste, and place the saucepan on the heat.
Simmer the rasam until the whole rasam mixture comes to a roaring boil.
At any point, if you feel the rasam is too thick, add water as you go and continue to let it boil for about 10-12 minutes.
Turn off the heat.
Squeeze in the lemon juice and transfer to a serving bowl.The next step, we will seasoning the Moong Dal Rasam/Pesara Pappu Charu Recipe.
Heat ghee in a tadka pan over medium heat.
Add the mustard seeds, cumin seeds and dry red chillies in quick succession.Once the mustard seeds begin to crackle, add in the asafoetida, curry leaves and turn off the heat.Pour the seasoning into the moong dal rasam.
Stir and adjust salt to suit your taste.Serve the Moong Dal Rasam/Pesara Pappu Charu along with Vegetable of your choice, for a wholesome south-Indian meal lunch or dinner.
 , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Padma_Veeranki/Moong_Dal_RasamPesara_Pappu_Charu.jpg, 13
Ingredients: salt,kashmiri red chilli powder,coconut,jaggery,mango,byadagi dried chillies,sunflower oil roasting,asafoetida (hing) irani asafoetida

North Kanara Sweet And Sour Raw Mango Chutney Recipe, 1 teaspoon Kashmiri Red Chilli Powder,1 cup Fresh coconut - grated,Salt - to taste,1/4 teaspoon Asafoetida (hing) - or Irani Asafoetida,3 Mango (Raw) - peeled and cut to 1 inch,Sunflower Oil - for roasting,3 Byadagi Dried Chillies,3 tablespoons Jaggery, 30, Coastal Karnataka, To begin making North Kanara Sweet And Sour Raw Mango Chutney Recipe, prep all the ingredients first.In a small pan, heat a half a teaspoon of oil over medium heat and add the raw mango pieces.
Saute for a few minutes until the raw mango changes color and gets cooked slightly.The mango when exposed to heat will soften a bit.
Once it does, remove from heat, transfer to a bowl and keep aside.In the same pan, heat 1/2 teaspoon of oil and add the asafoetida and allow it to roast for a few seconds over low heat.
Add the grated coconut and roast for a few minutes until you can smell the roasted aroma of the coconut and it changes color slightly to a little golden.
Once done, transfer to the bowl which mangoes were kept and keep aside.In the same pan, add little more oil and roast the byadgi chillies over medium heat for about a minute and turn off the heat.Once done, blend all the roasted ingredients, along with jaggery, mango and salt without adding water to make a sticky sweet and sour mango chutney.Check the spice levels and adjust the chilli and salt accordingly.
Once done, transfer to the Raw Mango Chutney to bowl and serve.Serve North Kanara Sweet And Sour Raw Mango Chutney Recipe along with Tawa Paratha Recipe (Plain Paratha), Steamed rice and Vali Bhajji Ambat Recipe (Konkan Style Spiced Malabar Spinach Dal Recipe).
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Ingredients: salt,ajwain (carom seeds) pound,amchur (dry mango powder),red chilli powder,ginger garlic paste,gram flour (besan),nutralite classic,lemon,seer fish,turmeric powder,kasuri methi (dried fenugreek leaves),garam masala powder

Amritsari Fish Fry Recipe, 1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Ginger Garlic Paste,Salt - to taste,1 teaspoon Ajwain (Carom seeds) - pound,2 Seer fish,1 1/2 teaspoons Gram flour (besan),2 teaspoons Amchur (Dry Mango Powder),Nutralite Classic Spread,1 Lemon juice,2 teaspoons Red Chilli powder,3 teaspoons Garam masala powder,1 teaspoon Kasuri Methi (Dried Fenugreek Leaves), 75, Punjabi, To begin making the Amritsari Fish Fry Recipe, keep all the masala ready in a bowl including turmeric powder, red chilli powder, amchur, garam masala powder, ajwain, ginger garlic paste and kasuri methi.
Mix well till it combines together.You can also add lemon juice, salt as well.
Add the Fish pieces and marinate them well and coat the masala on either side.Roast the besan flour on a pan without oil, roast till it turn light brown and keep it aside.In the same pan add some Nutralite Classic Spread, carefully place the fish pieces and cook on either side for ate last 5 minutes.Sprinkle the besan flour on top of the fish pieces and turn it over.
Keep frying the fish till the chickpea flour is coated properly over the fish and is cooked well.
This will take about 5 minutes.Once the Fish is fried well, turn off the heat and serve hotServe the Amritsari Fish Fry hot with some sliced onions, cut lemon wedges and chopped coriander leaves.Serve the Amritsari Fish Fry Recipe as a an appetizer along with Nutralite Achari mayo and Nutralite Cheesy Garlic Mayo as a dip by the side for your parties., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Amritsar_Fish_Fry_Recipe_.jpg, 12
Ingredients: baking powder,wheat flour,salt,sunflower oil,baking soda,curd,sugar,green zucchini (squeeze the zucchini take out excess moisture,vanilla,eggs,walnuts chocolate chips,cinnamon powder (dalchini)

Whole Wheat Zucchini Cake Recipe, 1 cup Green zucchini - grated with peel (squeeze the grated zucchini to take out excess moisture,1/4 cup Walnuts - (chopped) or chocolate chips (optional),3/4 teaspoon Baking powder,1 teaspoon Vanilla Extract,2 Whole Eggs,1/2 teaspoon Salt,1 cup Whole Wheat Flour,1/2 teaspoon Baking soda,1/4 cup Sunflower Oil,1/4 cup Curd (Dahi / Yogurt) - thick,3/4 cup Sugar - powdered,1/2 teaspoon Cinnamon Powder (Dalchini), 55, Continental, To begin making the Whole Wheat Zucchini Cake recipe, put the oven on preheat at 180°C and grease your cake mould with oil.In a bowl, add flour, baking powder, baking soda, salt, and cinnamon powder.
Sift this dry mixture through a fine sieve and keep it aside.In a separate bowl, add eggs and beat with an electric beater at high speed for a minute.
You can use a hand whisk also.
Add sugar to the beaten eggs and again beat at high till the mixture becomes pale and fluffy.Once it is done, add oil, curd, and vanilla essence to the egg mixture and beat at medium speed till well combined.Next, gradually add the sifted flour mixture and beat at the lowest speed until just combined.
Do not overmix.With the help of a spatula, fold in the grated zucchini until well incorporated.
If using walnuts or chocolate chips, add them also along with the zucchini.Pour the batter into the prepared mould and bake at 180°C for 30-35 minutes or until a toothpick inserted comes out clean.Serve Whole Wheat Zucchini Cake along with Espresso Coffee and Scrambled Egg Sandwich with Cucumber for your tea time break.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/navneet289-gmail.com/Whole_Wheat_Zucchini_Cake_1600.jpg, 12
Ingredients: vegetable stock,rice wine vinegar,corn flour,green beans (french beans) st,sesame (gingelly) oil,cloves garlic,soy sauce,dry red chilli,ginger julienne,red chilli sauce,sesame seeds (til seeds)

Chinese Style Green Beans Recipe, 1 tablespoon Red Chilli sauce - (optional),1/2 tablespoon Rice Wine Vinegar,1 tablespoon Soy sauce,4 tablespoon Vegetable stock,5 cloves Garlic - minced,250 grams Green beans (French Beans) - strings removed,2 Dry Red Chilli - broken into pieces,2 tablespoon Sesame seeds (Til seeds) - toasted,2 teaspoon Corn flour,1 inch Ginger - julienne,1 tablespoon Sesame (Gingelly) Oil, 20, Sichuan, To begin making the Chinese Style Green Beans, first heat the oil in a wok.Add the ginger and garlic and sauté for 1-2 seconds.Add the red chilies and then the beans.Stir fry for 1-2 minutes and then add a tablespoon of the stock.Cook, them covered for 1-2 minutes, till the beans are just tender but still crunchy.Sprinkle salt and add the soy sauce, vinegar, and the chili garlic sauce (if using).Mix well.In a small bowl, mix the corn flour with the rest of the vegetable stock and add it to the beans.
Stir so that the sauce coats all over the beans.
Let it cook for another 3 minutes.Garnish with the sesame seeds and serve immediately.Your Chinese Style Green Beans Ready to be served with some Thai Jasmine Sticky Rice.
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Ingredients: tomato,salt,ginger,tamarind water,mustard seeds,sesame (gingelly) oil,cloves garlic,drumstick,curry leaves,bottle gourd (lauki),methi seeds (fenugreek seeds),sambar powder

Sorakkai Puli Kuzhambu Recipe - Tangy Bottle Gourd Curry, 1 Bottle gourd (lauki) - peeled and diced into chunks,1 sprig Curry leaves - roughly torn,1/2 teaspoon Mustard seeds,1 teaspoon Sesame (Gingelly) Oil,2 cups Tamarind Water,Salt - to taste,12 Shallots - quartered,1 Drumstick - cut into 1 inch size pieces,1/4 teaspoon Methi Seeds (Fenugreek Seeds),2 teaspoons Sambar Powder,3 cloves Garlic - whole,1 inch Ginger - finely chopped,1 Tomato - roughly chopped, 50, South Indian Recipes, To begin making the Sorakkai Puli Kuzhambu Recipe, we will make this recipe in a Pressure Cooker.
Add all the main ingredient including bottle gourd, shallots, drumstick, tomato, garlic, ginger, tamarind water, ginger, sambar powder and salt into the pressure cooker, add the salt and about 1 cup of water.Cover the pressure cooker, place the weight on and pressure cook until you hear about 3 whistles.After about 3 whistles, turn off the heat.
Allow the cooker to rest, until the pressure releases completely.Once the pressure is released, open the cooker and give the ingredients a stir.
Check the salt and spice levels and adjust to suit your taste.
Transfer the Sorakkai Puli Kuzhambu into a serving bowlOur next step is to make the seasoning for the Kuzhambu.
Heat a teaspoon of oil in a small pan; once the oil if heated, add the mustard seeds and fenugreek leaves.
Allow them to crackle and roast for a few seconds.Once roasted stir in the curry leaves and turn off the heat.
Pour the seasoning over the Sorakkai Puli Kuzhambu  and give it a stir.Serve Sorakkai Puli Kuzhambu Recipe along with Steamed Rice, Elai Vadam and Masala Chaas for an everyday meal.
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