anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,ginger,chana dal (bengal gram dal),coriander (dhania) leaves,mustard seeds,curry leaves,cumin seeds (jeera),turmeric powder,green chillies,sunflower oil

Telangana Style Barada Palya Recipe - Chana Dal Dry Sabzi, 1/8 teaspoon Turmeric powder (Haldi),2 sprig Curry leaves,Salt - to taste,3/4 cup Chana dal (Bengal Gram Dal),1 teaspoon Cumin seeds (Jeera),1 inch Ginger - peeled and chopped,Coriander (Dhania) Leaves - finely chopped,1 teaspoon Mustard seeds,6 Green Chillies - halved,2 tablespoons Sunflower Oil, 80, Andhra, To begin making Barada Palya - Chana Dal dry Sabzi, we have to wash and soak chana dal in water for an hour.
After an hour, drain the water from the dal and keep aside.In a mixer-jar, combine the soaked dal, peeled and chopped ginger and halved green chillies.
Grind them to a coarse paste.Place a heavy bottomed pan on low heat and add a tablespoon of oil.
Once the oil is hot, add mustard seeds, cumin seeds and curry leaves.
Now that they have crackled, add the chopped coriander leaves and saute for a minute or two.
Next, add the ground dal paste along with salt and turmeric powder.
Give them a good mix and on low heat continue to cook by scraping bottom of the pan in intervals as it tends to stick to the pan quiet easily.
Keep adding a teaspoons of oil in intervals as you fry the barada palya.It takes around 20 minutes to fry the dal until done and the chana dal sabzi to be crumbly.Once the texture of the dal gets crumbly turn off the heat.
Serve Barada Palya - Chana Dal Dry Sabzi along with Steamed Rice and Udupi Tomato Rasam for a delicious Weekday meal.
You can served a Curry Leaves Buttermilk with this meal.
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Ingredients: salt,cumin powder (jeera),ginger,paneer,chaat masala powder,green peas (matar),red chilli powder,coriander (dhania) leaves,onion,potato (aloo),green chillies,instant oats (oatmeal),sunflower oil

Green Peas, Potato and Paneer Tikki Recipe, 1/2 teaspoon Cumin powder (Jeera),2 sprig Coriander (Dhania) Leaves - finely chopped,Salt - to taste,3 tablespoons Sunflower Oil,3 Potatoes (Aloo) - boiled and mashed,1 inch Ginger - grated,2 Green Chillies - finely chopped,1 Onions - finely chopped,1/2 teaspoon Red Chilli powder,1/2 cup Instant Oats (Oatmeal),3/4 cup Green peas (Matar) - steamed,100 grams Paneer (Homemade Cottage Cheese) - grated,1 teaspoon Chaat Masala Powder, 45, North Indian Recipes, To begin making the Green Peas, Potato and Paneer Tikki Recipe, first combine all the ingredients in a large mixing bowl, except the oil.Combine all the ingredients well, mash the green peas lightly with your hands as you mix.
Check the salt and spice levels and adjust to suit your taste.
The next step is to shape the tikkis into medium size discs.
Divide the Green Peas Potato Paneer Tikki mixture into equal size portions and shape them into 1/2 inch thick discs.Once you have shaped them into discs, the next step is to cook the tikkis.
Heat oil in a large skillet or pan and shallow fry the tikkis for 10-12 minutes on each side till golden brown and cooked through.
Once the Green Peas, Potato and Paneer Tikki have cooked through, remove them from the pan and drain the excess oil in a kitchen paper towel.
Arrange the Green Peas, Potato and Paneer Tikkis on a serving platter and serve it along with Green Chutney and Date Tamarind Chutney for the festivals like Diwali or as an appetizer for parties.
Serve the Green Peas, Potato and Paneer Tikkis, along with a Tetley Lemon & Honey Green Tea and stay light, fit and healthy., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Richa_Gupta/Green_Peas_Potato_and_Paneer_Tikkis.jpg, 13
Ingredients: basmati rice,coriander (dhania) leaves,ajwain (carom seeds),cloves garlic,onion,spinach leaves (palak),green chillies,salt,bathua leaves,cardamom (elaichi) podsseeds,mint leaves (pudina),garam masala powder,water,lemon,ginger,bay leaf (tej patta),ghee,methi leaves (fenugreek leaves),cinnamon stick (dalchini),mustard greens,cloves (laung)

Sarson Saag Pulao Recipe-Spinach Mustard Greens Pulao, 2 teaspoon Garam masala powder,2 Green Chillies - slit,1/4 cup Mint Leaves (Pudina) - chopped,2 Onions - chopped,1 teaspoon Ajwain (Carom seeds),2 cups Basmati rice,Salt - to taste,1 cup Methi Leaves (Fenugreek Leaves) - chopped,1 inch Ginger - finely chopped,2 cups Mustard greens - chopped,1 cup Bathua leaves - chopped,1 tablespoon Lemon juice,10 cloves Garlic - finely chopped,1 cup Spinach Leaves (Palak) - chopped,2 Cinnamon Stick (Dalchini),4 Cardamom (Elaichi) Pods/Seeds,1/4 cup Coriander (Dhania) Leaves - chopped,2 Bay leaf (tej patta),4 cups Water,2 tablespoons Ghee,4 Cloves (Laung), 50, Indian, To begin making Sarson Saag Pulao Recipe first prep all the leaves.
Take the bathua, palak, methi and sarson leaves.
Discard the stems of the leaves, wash them thoroughly and chop and keep them aside.
Wash and keep coriander and mint leaves separately.Wash the basmati rice and keep it soaked for about 15 to 30 minutes.Next in a pressure cooker add ghee; add all the whole spices including bay leaf, cinnamon, cloves, shahi jeera, cardamom and let them splutter.
Next add the onions, ginger and garlic and saute till the onions turn soft.
Now add all the chopped sarson, bathua, palak and methi leaves except coriander and pudina leaves.
Saute till the they wilt a little.Add the drained basmati rice and salt and mix everything together.
Add water, garam masala and lemon juice, check seasoning and close the lid.Give the Sarson Saag Pulao 3 whistles on high and turn off the heat and let the pressure release naturally.Once the pressure has released completely, open the pressure cooker and gently stir in the coriander and mint leaves into the Sarson Saag Pulao and serve hot.Serve Sarson Saag Pulao with Cauliflower and Vegetable Curry (With Almonds and Spices) and Tomato Onion Cucumber Raita for a lovely weekday lunch.
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Ingredients: salt,rosemary,makki ka atta (yellow corn meal flour),sunflower oil,leek,prawns shelled,red chilli flakes,coriander (dhania) leaves,onion,thyme leaves,dried oregano

Coriander Prawn Cakes Recipe, Salt - to taste,2 teaspoons Dried oregano,1 Onion - finely chopped,1 teaspoon Rosemary,2 teaspoons Red Chilli flakes,500 grams Prawns - shelled,4 sprig Coriander (Dhania) Leaves,1 Leek - sliced,Sunflower Oil,1/4 cup Makki Ka Atta (Yellow Corn Meal Flour),1 teaspoon Dried Thyme Leaves, 30, Continental, To begin making the Coriander Prawn Cakes, we will heat a skillet with oil.
Add onions and saute until they turn translucent.Add leeks as well along with prawns.
Cook until the prawns curl up.
Add all of the seasoning along with maize flour.Keep mixing till it comes together and forms a sticky mixture.
Allow it cool down and start shaping them into a flat cake.Heat a flat skillet, drizzle some oil, place the cakes and carefully cook on either side till it golden brown.Serve the Coriander Prawn Cakes along with a Tzatziki dip or dips of your choice to create a wonderful appetizer., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Coriander_Prawn_Cakes_Recipe.jpg, 11
Ingredients: salt,wheat flour,nutmeg powder,ghee,milk,saffron strands,cardamom powder (elaichi),sunflower oil

Ask Roti Recipe, Ghee - for cooking,Sunflower Oil,1 cup Milk,Salt - a pinch,1 teaspoon Cardamom Powder (Elaichi),2 cups Whole Wheat Flour,6 Saffron strands,1/4 teaspoon Nutmeg powder, 40, Pakistani, To begin making the Mande Roti Recipe, heat milk with saffron till luke warm.
Allow the saffron to blend into the milk to form the yellow color.Mix all the ingredients together and knead it into a soft dough but little sticky.Rest the dough for around 10 minutes.
Then knead one last time and pinch out a small portion from the dough.Toss it on the flour and roll out into thin circles to approximately 6 inches in diameter.
As you roll them out, you can keep tossing the dough in dry flour while rolling; this will prevent it from getting sticky when rolling them out.Roll it as thin as possible.
Tip: It is a good idea to roll out a batch of dough so it gets easier to cook the entire batch.
Heat a dosa tawa so that you can cook the big roti well.
Place rolled dough on the hot skillet.
In a few seconds you will notice that small air pockets start to form.
At this point flip the rolled dough to cook the other side on the skillet.Spread ghee nicely on either side, fold to form a rectangular booklet and serve hot.
Serve the Mande Roti Recipe along with Pakistani Bhuna Gosht Recipe and  end it with Creamy Phirni to make it a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Mande_Roti_Recipe_.jpg, 8
Ingredients: salt,water,dry yeast,sunflower oil oil,sugar,flour (maida)

Basic Homemade Bread Recipe Using Yeast, 6-1/2 cups All Purpose Flour (Maida),2 cups Lukewarm Water - water,2 tablespoons Sunflower Oil - or any oil,1 tablespoon Salt,2 teaspoons Active dry yeast,3 tablespoons Sugar, 270, Continental, To begin making the Homemade Bread with yeast, first prep all your ingredients and keep them ready.Into a large mixing bowl or the bowl of the stand mixer, add the flour, salt, sugar and instant dry yeast.
If you are using yeast that needs to be proofed, then you need to add it along with the wet ingredients.Combine the above dry ingredients well.
Add the water, oil (and here if using proofed yeast) and start mixing and kneading the dough until it becomes smooth.Knead well for about 10 to 15 minutes, this kneading process helps to develop gluten in the bread.At this stage the dough will be sticky - just allow it to be.
Cover and rest for about 2 hours.The dough would have doubled its size.
The next step is to do the 2nd rise.Grease two loaf pans of 9 x 4  or 9 x 5Remove the dough and place it on a floured surface.
Divide the dough into two and shape it into loaf.
Place the dough portions into the loaf pan and allow it to rise for another two hours.Once it has doubled in size, preheat the oven to 175 C.Place the homemade breads into the oven and bake for about 3o to 35 minutes until you notice the crust has a  golden brown color.Remove from the pan and immediately invert it into a cooling wire rack - when you tap the bread at the bottom it should sound little hollow.Allow the bread to cool for at least 10 to 15 minutes before you can cut and serve.
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Ingredients: salt,green bell peppers,corn flour,red chillies,eggs,basil leaves,cloves garlic,soy sauce,water,tomato ketchup,chicken,pepper,red chilli sauce,sunflower oil

Thai Basil Chicken Recipe-Pad Krapow Gai, 2 1/2 tablespoons Sunflower Oil,1/4 cup Corn flour,300 grams Chicken - cut into small pieces,1 tablespoon Soy sauce,1 Green bell peppers - sliced,1 Whole Egg,Salt and Pepper - to taste,1 cup Water,1 tablespoon Corn flour,4 cloves Garlic - chopped,5 sprig Basil leaves,1 teaspoon Tomato Ketchup,2 tablespoon Red Chilli sauce,2 Fresh Red chillies - chopped, 40, Thai, To begin making the Thai Basil Chicken Recipe, thoroughly wash and clean the chicken.
In a mixing bowl , combine one egg, to this add corn flour, salt and pepper and mix well.
Add the chicken pieces as well and sprinkle some water if the mixture appears too thick.The batter must be of the right consistency-not too thick but not too thin either.
esuring the chicken is coated well.To pan fry the chicken, heat oil in a pan on medium heat, place the coated chicken pieces and stir fry till it turns into a nice brown colour.
This will take about 8-10 minutes.
Remove on an absorbent paper and set aside.
To make the sauce.
In a mixer-jar, pound the red chilies and garlic into a coarse paste with absolutely no water Mix all the ingredients for the sauce which includes- Red chili sauce, Soy sauce, tomato ketchup and corn flour by adding 1/2 a cup of water into a bowl.
Mix well and keep it aside.
Heat a saucepan with oil, add mashed garlic and red chillies and saute on low heat.
Add sliced bell peppers and saute till they soften.Add in the sauce mixture and stir well.
When it starts to thicken, add in the chicken pieces and mix well.
Finally add the basil leaves and mix well, switch off the heat and serve warm.Serve the Thai Basil Chicken Recipe (Pad Krapow Gai) along with Chilli Coriander Fried Rice Recipe and Spicy Vegetable Noodles Recipes to make it a complete meal.
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Ingredients: baking powder,salt,pistachios,coconut,canola oil flavorless oil,carrot,vivatta maida,sugar,baking soda,vanilla,eggs,cinnamon powder (dalchini)

Carrot Pistachio Coconut Cake Recipe, 1 teaspoon Baking soda,1-1/2 teaspoons Baking powder,240 ml Canola Oil - or any flavorless oil,40 grams Pistachios - roughly chopped,1-1/2 teaspoons Cinnamon Powder (Dalchini),290 grams Sugar - granulated,250 grams Carrots (Gajjar) - finely grated,40 grams Fresh coconut - toasted and shredded,1/2 teaspoon Salt,250 grams Vivatta Maida,2 teaspoons Vanilla Extract,4 Whole Eggs, 50, Indian, To begin making the Carrot Pistachio Coconut Cake recipe, preheat your oven at 180 degree C for 10 minutes.Prepare either two 9 inch round pans or one 10 inch bundt pan by coating with butter/oil and dusting with flour.Now peel and finely grate the carrots and keep them aside.
Chop pistachios coarsely.
Do not make them super fine.Slightly toast the shredded coconut over medium flame for about 2-3 minutes.
Do not brown them.
We just need to bring out crunchiness of coconut.With the help of hand mixer, beat all the 4 eggs until they are frothy.Slowly, add sugar and continue beating till the mixture doubles in volume and looks pale yellow (about 4 minutes).Now add oil in the above mixture and then beat in the vanilla extract.
Mix it properly.
Whisk together the flour, baking soda, baking powder, salt, and ground cinnamon in a bowl.Add the flour mixture in the egg-sugar mixture and beat just until incorporated.
Finally, fold in the grated carrots, chopped pistachios and toasted coconut gently in the above batter.If using 9 inch round pans, divide batter in the two pans equally and bake for 25-30 minutes or until toothpick inserted in the center comes out clean.If using bundt pan, the time to bake will increase to about 30-35 minutes.
Remove from oven and let cool on a wire rackAfter about 5 to 10 minutes invert the cakes onto the wire rack and let it cool completely.Serve Carrot Pistachio Coconut Cake along with Espresso Coffee and Cucumber Sandwich with Yogurt and Dill Spread Recipe for your tea break., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sugandhasingh24-gmail.com/CarrotPistachioCoconut_Cake.jpg, 12
Ingredients: salt,mustard seeds,asafoetida (hing),red chilli powder,dry red chillies,cumin seeds (jeera),lemon,green bell pepper (capsicum),coriander powder,turmeric powder,cabbage (patta gobi muttaikose),sunflower oil

Cabbage Capsicum Sabzi Recipe - Simla Mirch Patta Gobi Sabzi, Salt - as per your taste,3 cups Cabbage (Patta Gobi/ Muttaikose) - thinly sliced,1 teaspoon Cumin seeds (Jeera),1 teaspoon Lemon juice,1 teaspoon Coriander Powder (Dhania),1 teaspoon Mustard seeds,1/4 teaspoon Red Chilli powder,2 Dry Red Chillies,1 Green Bell Pepper (Capsicum) - thinly sliced,Asafoetida (hing) - a pinch,1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Sunflower Oil, 20, North Indian Recipes, To begin making Cabbage Capsicum Sabzi Recipe, we have to prep the vegetables and keep asidePressure cook the cabbage along with 2 tablespoons water and salt for 1 whistles, turn off the heat.
 Release the pressure immediately.
Open the lid and keep aside.
Place a pan on medium heat and add some oil.Once the oil is hot, add mustard seeds and cumin seeds.
Once they splutters, add asafoetida, turmeric powder and dry chillies to it.Saute for a minute in low flame.
Next add the capsicum and stir until the capsicum is soft.Once the capsicum is soft add the cooked cabbage to the pan.
Next add the spices to the cabbage capsicum sabzi - coriander powder, chilli powder and salt as per your taste.
Mix the Cabbage Capsicum Sabzi, keep the lid covered for 2 minutes and then turn off the flame.
Squeeze lemon juice on top and garnish the Cabbage Capsicum Sabzi with Coriander leaves.Transfer the Cabbage and Capsicum Sabzi to a serving bowl and serve hot.
Serve Cabbage  Capsicum Sabzi as a side dish along with Raw Papaya Mor Kootu Recipe - Ayurvedic No Onion No Garlic Recipe and steamed rice for a satvik meal.
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Ingredients: salt,cumin powder (jeera),amchur (dry mango powder),curry leaves,coriander (dhania) leaves,sesame seeds (til seeds),peanuts (moongphali),black pepper powder,potato (aloo),green chillies,sunflower oil

Sesame Peanut Potato Mix Recipe, 1 tablespoon Black pepper powder,2 tablespoon Raw Peanuts (Moongphali) - crushed and fried or roasted,6 sprig Coriander (Dhania) Leaves - finely chopped,10 Curry leaves,2 tablespoons Sesame seeds (Til seeds),1 tablespoon Amchur (Dry Mango Powder),Salt - Salt as required,1 tablespoon Cumin powder (Jeera),3 Potatoes (Aloo) - boiled and diced,3 Green Chillies - finely chopped (adjust according to your taste),Sunflower Oil - as required, 40, Indian, To begin making the Sesame Peanut Potato Mix, heat oil in a wok/kadhai and add curry leaves, white sesame seeds, green chillies and saute for 2 minute on low flame.
(Make sure that you do not burn them)After 2 minutes, add the diced potatoes and saute for about 5 to 6 minutes.Once it is done, add the crushed peanuts, cumin powder, black pepper powder, amchur powder, salt as required and saute for one more minute.After a minute, garnish Sesame Peanut Potato Mix with chopped coriander and it is ready to be served.Serve Sesame Peanut Potato Mix with Phulkas or Whole Wheat Lachha Parathas.
You can also have it on its own with a cup of hot tea as a tea time snack.
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Ingredients: wheat flour,ghee,milk,saffron strands,sugar,badam (almond),almonds (badam)

Badam Halwa Recipe, 1/2 cup Ghee,3/4 cup Sugar,1 cup Badam (Almond),3/4 cup Milk,1 tablespoon Whole Wheat Flour,1 tablespoons Slivered Almonds (Badam),3 Saffron strands, 35, Awadhi, To begin making the Badam Halwa Recipe, combine the almonds and enough water in a deep bowl and soak for 8 hours.
Drain and de-skin the almonds.Blend the almonds in a mixer to get a coarse mixture without using any water or milk.
Keep this badam mixture aside.The next step is to make the badam halwa.
In a saucepan, add the milk, 1/2 cup water, sugar and saffron.
Dissolve the sugar in the milk mixture and keep the heat on low so the milk mixture stays warm.Heat ghee in a Heavy Bottomed Pan, add the ground badam mixture and roast in the ghee over medium heat for about 7 to 8 minutes, stirring continuously.
The badam mixture will change in color slightly and get a roasted aroma.Once the badam is well roasted and has a good aroma, slowly stir in the warm milk mixture into the halwa.
At this stage the halwa will begin to sizzle and liquid will start spluttering everywhere.Keep stirring the badam halwa until all the milk is evaporated and the badam halwa comes away from the sides of the pan.
Once you notice the badam halwa comes away from the sides of the pan, turn off the heat.Stir in the slivered almonds and serve.Serve the Badam Halwa as a sweet for the festivals like diwali or a special occasion like a wedding in the family.Serve Badam Halwa after a delicious festive meal of Aloo Tamatar Ki Sabzi, Ajwain Puri and Boondi Raita., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/1-Archana/Badam_Halwa_recipe-2.jpg, 7
Ingredients: cheese,tomato,salt,red chilli powder,cloves garlic,tomato ketchup,sugar,onion,dried oregano,thyme leaves,thyme leaves,chicken breasts,tortillas

Mexican Style Red Chicken Chilaquiles Recipe, 1 teaspoon Sugar,3 teaspoons Dried oregano,2 Tortillas,1 sprig Dried Thyme Leaves,Salt - to taste,1 Onion - chopped,2 Onion - chopped,6 cloves Garlic - chopped,2 tablespoons Tomato Ketchup,150 grams Chicken breasts,2 cloves Garlic - Chopped,2 teaspoons Red Chilli powder,5 Tomatoes - chopped,2 teaspoons Dried Thyme Leaves,2 tablespoons Cheese, 35, Mexican, To begin making the Mexican Style Red Chilaquiles Recipe, preheat the oven to 180 degree Celsius for about 10 minutes.During that process, place your tortillas on a grill tray and place it inside the oven for about 5 minutes till it crisps up.Once the tortillas crisps up you can rest it outside till it cools down and break them into big pieces and keep it aside.Heat another saucepan with 1 1/2 cup of water and add onions, garlic, and a sprig of thyme to boil.
After 10 minutes you can add your chicken pieces into the boiling water and leave it to simmer.Boil till the chicken is cooked, this will take about 20 minutes.
Switch off the heat, drain the broth over a muslin cloth and save it later for the tomato sauce.Take out the chicken pieces and start shredding them into thin strips and keep it aside.Meanwhile, add tomatoes, onion, and garlic into a mixer and grind it into a smooth paste.Heat a saucepan with little oil, once it is hot, pour the paste over the saucepan and you will hear a sizzling sound, stir well.Add all the seasonings, and cover it with the lid and cook for about 10 minutes.
The curry will slowly start to brighten up.Open the lid and add the chicken broth that you had saved up and adjust the consistency.Cook for another 10 minutes until it thickens up.
Switch off the heat, add your shredded chicken and tortilla chips and coat them well.Pour this mixture onto a baking ceramic tray, sprinkle with cheese on top and place them in the oven and bake till the cheese melts.Serve the Mexican Style Red Chilaquiles Recipe with some more Homemade Nachos by the side and also enjoy it with a bowl of Sweet Potato & Green Bean Salad.
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