anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,cumin powder (jeera),milk,red chilli powder,onion,thyme leaves,black pepper powder,eggs,sweet potato,dried oregano

Spicy Sweet Potato Hash Brown Waffles Recipe, 1 tablespoon Red Chilli powder,1 teaspoon Black pepper powder,1 cup Sweet Potato - grated,1 teaspoon Cumin powder (Jeera),1 teaspoon Dried Thyme Leaves,Salt - to taste,1/4 cup Milk,1 Onion - finely chopped,4 Whole Eggs,1 teaspoon Dried oregano, 45, Continental, To begin making the Spicy Sweet Potato Hash Brown Waffles Recipe, Keep the sweet potato grated and kept ready in a bowl.Into the same bowl, break an egg, add chopped onion, milk, and spice powders like red chilli powder, cumin powder, pepper powder, seasonings like oregano and dried thyme into the bowl.Beat well, heat the waffle maker by the side and keep it ready.
Once the waffle plates get hot, grease the plates with enough butter so that the waffle does not get stuck into the groves.Slowly pour the whisked Sweet Potato Hash Brown Waffles mixture into the waffle maker, just enough so that it fills up.
Close the waffle maker and let it cook for at least 15 minutes.Open after 5 to 7 minutes and you will see the Sweet Potato waffles have risen and has changed to light brown color.Slowly lift the Sweet Potato waffles and serve it onto your serving plate.Serve the Spicy Sweet Potato Hash Brown Waffles Recipe along with bowl of sour cream, Corn Pineapple Salsa Salad and cup of coffee to make it a complete Breakfast meal of its own.
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Ingredients: salt,mozzarella cheese,virgin olive oil,basil leaves,cloves garlic,kale,avocado,lemon,black pepper powder,parmesan cheese,pasta fusilli,walnuts,green chilli paste

Healthy Kale Pesto Pasta Recipe, 2 tablespoons Walnuts,Basil leaves - one bunch,2 cloves Garlic,1 tablespoons Black pepper powder,Pasta  Fusilli,1 tablespoon Avocado - mashed,2 tablespoons Extra Virgin Olive Oil,3/4 cup Mozzarella cheese - grated,Kale - one bunch,1 Lemon juice,2 tablespoons Parmesan cheese,1 tablespoon Green Chilli Paste,Salt - for seasoning, 34, Italian Recipes, To begin Healthy Kale Pesto Pasta Recipe, bring a pot of water to a rolling boil and add the fusilli pasta.Add a tablespoon of oil and a teaspoon of salt.
Cook until the pasta is cooked through.
Drain the water from the cooked pasta and cool the pasta under running water so that the pasta stops cooking.
 Keep aside.Now to make the pesto, in a food processor add roughly chopped Kale leaves, basil leaves, walnuts, lemon juice, black pepper powder, olive oil, green chilli paste, garlic and parmesan cheese.
Blend until it becomes a smooth green paste.
Place a heavy bottomed pan, on a low to medium flame.
Add in the pesto mixture and cooked pasta.
Add in the grated mozzarella cheese and give them all a good toss.
Kale pesto pasta is ready to serve, serve it warm or let it cool in refrigerator and serve as a pasta salad.Serve Kale Pesto Pasta along with Whole Wheat Rosemary Focaccia Bread and Mushroom soup for a sumptuous Italian Style Sunday lunch.
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Ingredients: stalk spring onion (bulb greens),salt season,soy sauce,chicken,eggs,sunflower oil

Thai Style Kai Jeow Moo Sab Recipe - Omelette with minced Chicken, Sunflower Oil - for frying,4 Whole Eggs,Salt - to season,3/4 teaspoon Soy sauce,2 Stalk Spring Onion (Bulb & Greens) - chopped,2 tablespoon Chicken - minced, 20, Thai, To begin making the Thai Style Kai Jeow Moo Sab, we will first break the eggs in a bowl, add the minced egg, soy sauce, spring onions and season it with salt.Beat the eggs for about 10 minutes till it fluffs up.
Heat a flat kadai with 4 tablespoon oil and leave the oil to heat and once it starts to smoke up add the egg slowly.Cook the egg on one side for about 3 minutes and flip it over and cook on the other side as well for another 3 minutes.Serve the Kai Jeow Moo Sab Recipe alongside with quickly tossed Thai Basil Vegetarian Fried Rice before a cup of hot Vegetable Clear Soup With LemonGrass.
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Ingredients: sugar,milk,water,instant coffee powder

Kumbakonam Filter Coffee Recipe, 2-1/2 tablespoons Instant Coffee Powder,Sugar - to taste,1 cup Milk,1 cup Hot water, 35, Tamil Nadu, To begin making the Kumbakonam filter Coffee recipe, first prepare the decoction using a Coffee Filter or Preethi Zest Filter Coffee Maker.Into the coffee maker, add 2-1/2 tablespoons filter coffee powder and 1 cup of water.
This will be enough decoction for 2 servings of coffee.While the coffee is getting brewed, boil 1 cup of milk and bring it to a boiling point.The final step is to make the Kumbakonam filter coffee.
Into the coffee tumbler, add the sugar, coffee decoction and then finally pour in the boiled milk.
The ratio of decoction to milk is completely up to you but the common practise is to add decoction into the tumbler quarter of the way and rest of the tumbler is filled with milk.
Mix the coffee using the tumbler and davara and serve hot.Serve the Kumbakonam filter Coffee Recipe along with Ven Pongal Recipe and Sakkarai Pongal Recipe, South Indian Coconut Chutney.
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Ingredients: tomato,basmati rice,salt,star anise,mint leaves (pudina),coriander (dhania) leaves,bay leaf (tej patta),cardamom (elaichi) podsseeds,ghee,red chilli powder,ginger garlic paste,curd,onion,cinnamon stick (dalchini),lemon,baby potatoes,cloves (laung),coriander powder,green chillies,garam masala powder

Baby Potatoes Pulao Recipe - Aloo Pulao Recipe, 1 tablespoon Lemon juice,500 grams Baby Potatoes - peeled,1/4 cup Mint Leaves (Pudina) - finely chopped,1 teaspoon Garam masala powder,Salt - to taste,2 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Red Chilli powder,2 Green Chillies - slit,1/4 cup Coriander (Dhania) Leaves - finely chopped,2 teaspoon Coriander Powder (Dhania),1 Cinnamon Stick (Dalchini),2 tablespoons Ginger Garlic Paste,1/2 cup Curd (Dahi / Yogurt),2 Tomatoes - finely chopped,1 Bay leaf (tej patta),2 tablespoons Ghee,1-1/2 cups Basmati rice,1 Star anise,4 Cloves (Laung),1 Onion - thinly sliced, 45, Indian, To begin making the Baby Potatoes Pulao Recipe, wash and soak the basmati rice in enough water until further cooking.Peel the skin of the baby potatoes and keep them immersed in a bowl of water to avoid discoloration.Heat ghee in a heavy bottomed pan, drain the potatoes from water, dry them using a kitchen towel and then fry in the ghee until they turn golden in colour.
Drain them on a kitchen towel and keep aside.In the same pan, add the whole garam masalas including star anise, bay leaf, cloves, green cardamoms, cinnamon stick and let them release its aroma into the ghee.Add the thinly sliced onions and saute until they turn brown.
Add the ginger garlic paste and saute for 2 minutes.Add in the tomatoes and slit green chillies and saute till the tomatoes turn mushy.Now whisk in the red chilli powder, coriander, and garam masala into a bowl of curd to a smooth texture and add it to the pan.Add the fresh coriander and min leaves and cook this mixture until all the masalas are well combined and the oil separates out.Now, drain and add the soaked basmati rice to the pan, fried baby potatoes, 2-1/2 cups of water, season with salt, lemon juice and let it simmer for 20 minutes with the lid closed until the rice and baby potatoes are cooked.Once the rice and potatoes are cooked, switch off the heat, fork up the rice and mix gently.Serve the Baby Potatoes Pulao Recipe along with Cucumber Green Chilli Raita, Kachumber Salad and a roasted Papad for the lunch box or for the weekend brunch at home., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Baby_Potatoes_Pulao_Recipe.jpg, 20
Ingredients: salt,rice,mustard seeds,white urad dal (split),onion,tamarind paste,mint leaves (pudina),green chillies,sunflower oil

Pudina Rice Recipe, 1 teaspoon Tamarind Paste,1 teaspoon White Urad Dal (Split),2 teaspoons Sunflower Oil,Salt - to taste,1 teaspoon Mustard seeds,1 Onion - finely chopped,1 cup Rice,2-1/2 cups Mint Leaves (Pudina),3 Green Chillies - slit, 50, South Indian Recipes, To begin making the Pudina Rice Recipe, we first have to cook the rice.
I most often like to use a day old rice for making Pudina rice, but you can cook fresh rice as well.Cook the rice with 2 cups of water along with a little salt and a tablespoon of oil until all the water is absorbed.
Allow the cooked rice to rest for a while and use it to make the Pudina Rice only after it has completely cooled down.Or to cook rice in a pressure cooker follow Steamed Rice Recipe - Pressure Cooker.while the rice is cooling we will make the pudina masala.Wash the pudina leaves.
Using a mixer grinder, grind the pudina leaves along with the green chillies and tamarind into a smooth paste.Heat the oil on medium heat; add the mustard seeds and allow it to crackle.
Stir in the urad dal and roast it until it turns light golden brown.
Add the onions and saute until the onions turn translucent.Once done add the ground pudina mixture and salt.
Give it a stir and let it cook for 5 minutes until the mixture turns a little thick.
Turn off the heat and finally stir in the cooked rice to this mixture until well combined.
Check the salt and spice levels and adjust to suit your taste.Transfer Pudina Rice into a serving bowl.Serve Pudina Rice along with Tadka Raita or Beetroot Raita and Elai Vadam  for your lunch or you can also pack it in your lunch box., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Rice/Pudina_Rice_Recipe_Spicy_Mint_Pulao-1.jpg, 9
Ingredients: baking powder,salt,ginger,green chilli,coriander (dhania) leaves,paneer,butter make pancakes,carrot,buttermilk,oats flour

Savoury Carrot And Coriander Pancakes Recipe, Baking powder - A pinch,1/2 cup Paneer (Homemade Cottage Cheese) - grated,1 Green Chilli - finely chopped,1/2 cup Carrots (Gajjar) - grated,Butter - to make pancakes,Salt - to taste,1/2 cup Coriander (Dhania) Leaves - finely chopped,1 cup Buttermilk,1 teaspoon Ginger - grated,1 cup Oats Flour, 30, Indian, To begin making Savoury Carrot and Coriander Pancakes Recipe, take a big bowl and add all the ingredients except buttermilk and mix it evenly.To this add add the buttermilk slowly to make a thick batter.
The consistency of the batter should be a little thicker than the regular pancake batter.Heat a griddle an on medium heat.
Pour a ladle full of the pancake batter on it and gently spread it to form a medium sized circle and apply a little butter on the sides.Cook on medium heat for two minutes.
Flip and cook for 2 minutes till done.Serve the Savoury Carrot and Coriander Pancakes with Tomato Garlic Chutney or spiced hung curd dip to make an interesting breakfast item on a lazy weekend.
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Ingredients: wheat flour,ginger,cumin powder (jeera),green chilli,water,spinach leaves (palak),sunflower oil

Palak (Spinach) Puri Recipe, 1 tablespoon Water,1 teaspoon Cumin powder (Jeera),1 Green Chilli - chopped,20 Spinach Leaves (Palak) - chopped,2 tablespoon Sunflower Oil - more to deep fry,1 cup Whole Wheat Flour,1/4 inch Ginger - peeled and chopped, 45, Indian, To begin with the Palak Puri Recipe, first chop spinach, ginger and green chilies and boil them together.After boiling strain the water and leave it aside for 15 minutes till the water is drained.After cooling, take the boiled contents from the strainer and add to a mixer and make a thin puree.
Do not add water, just make a puree.Now in a mixing bowl add Vivatta whole wheat flour and the prepared pure, add some oil to the flour, cumin powder and salt.
Mix them to together to make dough.Do not add excess water as palak will release water on its own.
Now cover the dough with a muslin cloth and keep it aside for 30 minutes.After 30 minutes again, mould the dough and make small marble sized balls.Make small balls out of the dough and dust the rolling table with whole wheat flour and flatten the puris with the rolling pin.
See to that you make small thick size round out of the dough.As you have rolled all the dough now, heat a Kadai and add oil.
When oil gets heated, gently add a flattened puri.Using a frying spoon or slotted spoon gently press the puri, put some hot oil on top and move in a circular way.You will notice that the puri gets puffed and rises up.
At this point, turn it to the other side and fry till it turns golden brown.
Do not keep the puri in oil for more than 2 Minutes else it will become brittle.Drain it on kitchen towel.Continue the deep frying process for all the other flattened puris.Serve Palak Puris with Lahori Aloo and any raita of your choice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Palak_Puris.jpg, 7
Ingredients: salt,cumin powder (jeera),amchur (dry mango powder),coriander (dhania) leaves,red chilli powder,gram flour (besan),rajma (large kidney beans),coriander powder,potato (aloo),green chillies,garam masala powder,sunflower oil

Rajma Aloo Cutlet Recipe (Tikki / Patty), 1/2 tablespoon Amchur (Dry Mango Powder),1 tablespoon Gram flour (besan) - roasted,1/2 tablespoon Red Chilli powder,1/2 tablespoon Coriander Powder (Dhania),Salt - to taste,1/4 cup Coriander (Dhania) Leaves - finely chopped,2 Green Chillies - finely chopped,1/2 tablespoon Garam masala powder,2 Potatoes (Aloo) - boiled and peeled,1 cup Rajma (Large Kidney Beans) - washed and soaked overnight (6-8 hrs.),Sunflower Oil - as needed,1/4 tablespoon Cumin powder (Jeera), 60, Indian, To begin making the Rajma Aloo Cutlet Recipe (Tikki/Patty),  we will first cook the rajma in the pressure cooker with enough water until very soft.
Once cooked, allow the rajma to cook completely and drain out the excess water.
You can use this water in a soup or cooking rice.
Mash the rajma along with boiled mashed potatoes, red chili powder, coriander powder, cumin powder, garam masala, chopped green chili, salt, amchur powder, minced coriander leaves and besan.
You can use a food processor to make the process of mixing all of them together easier.Check the salt and spices and adjust to suit your taste.
Grease your palms with oil and take small portions of the rajma patty mixture, flatten them to shape it into a circular disc.
Proceed the same way with the remaining portions of the cutlet mixture.The next step is to cook the Rajma Aloo Cutlet.
Preheat a skillet on medium heat.
Place a few Rajma Aloo Cutlets at a time, drizzle a little at a time and cook the cutlets evenly on both sides until crisp.
Serve the Rajma Aloo Cutlet as a tea time snack along with tomato ketchup or a chutney of your choice.
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Ingredients: charcoal,salt,cumin powder (jeera),coriander (dhania) leaves,kashmiri dry red chillies atleast,ghee,cardamom (elaichi) podsseeds,bay leaf (tej patta),ginger garlic paste,curd,cinnamon stick (dalchini),cumin seeds (jeera),mutton,brown cardamom (badi elaichi),onion,coriander powder,turmeric powder,cloves (laung),garam masala powder

Rajasthani Laal Maas Recipe-Mutton In Red Spicy Gravy, 1/2 teaspoon Turmeric powder (Haldi),10 Kashmiri dry red chillies - soaked in water for atleast 20 minutes,3 Onions - finely chopped,Ghee - as required,1 inch Cinnamon Stick (Dalchini),Salt - to taste,1 teaspoon Cumin seeds (Jeera),Coriander (Dhania) Leaves - Few sprigs,1/2 teaspoon Garam masala powder,2 tablespoons Ginger Garlic Paste,3 Cardamom (Elaichi) Pods/Seeds,1/2 cup Curd (Dahi / Yogurt),500 grams Mutton - cut into 1 inch pieces,1 Bay leaf (tej patta),3 Cloves (Laung),2 Brown cardamom (Badi Elaichi),3 Charcoal - pieces,2 teaspoons Coriander Powder (Dhania),2 teaspoons Cumin powder (Jeera), 50, Rajasthani, To begin making the Rajasthani Laal Maas recipe, add water in a heavy bottomed pan.
Add the soaked kashmiri red chillies and all the dry spices including cumin seeds, black cardamoms, green cardamoms, cinnamon stick, cloves, bay leaf into the water.Let it boil and switch off the flame once the dry red chillies becomes soft.Let it cool a bit, retain the water and then grind the spices into a fine paste in a mixer grinder.In a large mixing bowl, add mutton, yogurt, cumin powder, coriander powder, turmeric powder, one tablespoon ginger garlic paste and the dry red chilli paste which we prepared in the beginning.Mix everything well and set aside to marinate in the refrigerator for an hour.Heat ghee in a heavy bottomed pan.
Add onions and sauté till they turn light brown in colour.Add the remaining ginger garlic paste and sauté for a minute.Add the marinated mutton to the onions and sauté on high heat for two to three minutes.Add the required salt and water (which we retained from boiling the dry red chillies) into the pan.Cover the pan with a lid and let it cook for 20 to 25 minutes.
You can add more water if you want watery consistency.Once the mutton is cooked, light the piece of charcoal, place it in a small metal bowl and place the bowl in the centre of the pan.Add two to three cloves to the coal, pour some ghee and quickly cover the pan with a lid and set aside for two to three minutes.Remove the charcoal bowl,put the curry back on heat, add garam masala and give a quick stir before removing from heat.Transfer to a serving bowl and garnish it with coriander leaves.Serve Rajasthani Laal Maas with hot Phulkas, steamed rice or Baati.
It is usually made during special occasions and festivals in Rajasthan.
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Ingredients: sweet spicy red chilli sauce (tomato chilli sauce),salt,spring onion greens,ginger,corn flour,green chilli,schezwan sauce,soy sauce soy sauce,ginger teriyaki sauce,chilli vinegar chilli vinegar,garlic,onion,black pepper powder,chicken breasts cubes

Ginger Garlic Chicken Recipe, 2 teaspoons Corn flour,2 tablespoons Sprig Ginger Teriyaki Sauce -,Salt - to taste,1/2 teaspoon Black pepper powder -,1 teaspoon Chilli vinegar - chilli vinegar,1 Onion - cut into cubes,1/2 teaspoon Honey,2 tablespoon Garlic - finely chopped,3 tablespoon Ginger - finely chopped,2 Green Chilli - chopped,1 tablespoon Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce),1/4 cup Spring Onion Greens,1 teaspoon Soy sauce - soy sauce,1 tablespoon Schezwan sauce,3 Chicken breasts - cut into 1 inch cubes, 30, Indo Chinese, To begin making the Ginger Garlic Chicken Recipe, combine the corn flour with 1/4 cup of water and make a corn flour slurry.
Keep this aside.Heat a skillet with oil on medium heat, add the ginger, garlic and saute for about a minute until starts turning into a light brown colour.
Next add the onions, green chilli and saute for another minute.
At this stage add in the salt and pepper and the chicken cubes.
Continue to cook the Ginger Garlic Chicken by placing the lid on for 2-3 minutes until the chicken is tender and cooked.After 3 minutes, open the lid and add, ginger teriyaki sauce, schezwan sauce, red chilli sauce, chilli vinegar, soy sauce, honey and black pepper powder.
Stir fry the Ginger Garlic Chicken on high heat until the chicken is well coated with the sauces.Finally add in the cornflour slurry and mix thoroughly on medium-high heat until the ginger garlic chicken becomes thick.
Check the salt and other spices and adjust according to taste.Transfer the Ginger Garlic Chicken to a serving bowl and serve hot.
Serve  Ginger Garlic Chicken Recipe along with Szechuan Vegetarian Fried Rice or Hakka Noodles With Egg Recipe followed by a dessert of Sticky Date (Fig) & Walnut Pudding Recipe with Toffee Sauce for a simple weekend meal.
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Ingredients: tomato,salt,coriander (dhania),ginger,bay leaf (tej patta),ghee,masoor dal,onion,cumin seeds (jeera),peanuts (moongphali),cinnamon stick (dalchini),lemon,turmeric powder,green chillies,garam masala powder

Masoor Moong Phali Ki Dal Recipe (Masoor Dal With Peanuts Recipe), 1 teaspoon Garam masala powder,1 Bay leaf (tej patta) - torn,1 Tomato - finely chopped,1 inch Ginger - grated,Salt - to taste,2 Green Chillies - slit,1 teaspoon Ghee,1 teaspoon Lemon juice,1 Onion - finely chopped,3/4 cup Masoor Dal (Whole),1/2 cup Raw Peanuts (Moongphali),1 inch Cinnamon Stick (Dalchini) - broken,1 teaspoon Turmeric powder (Haldi),1/2 teaspoon Cumin seeds (Jeera),Coriander (Dhania) Leaves - a small bunch chopped, 45, North Indian Recipes, To begin making the Masoor Moong Phali Ki Dal Recipe, first prep all the ingredients and keep them ready.Heat oil in the pressure cooker, add the ginger, onion and saute until the onions soften.
Add the tomato, chilli, bay leaf, masoor dal, peanuts, turmeric powder, garam masala powder and salt to taste.Add 2-1/2 cups of water and pressure cook for 2 whistles.
After the couple of whistles, turn the heat to low and simmer for 4 to 5 minutes.
Turn off the heat and allow the pressure to release naturally.Heat ghee in a tadka pan for seasoning; add the cumin seeds, cinnamon and allow the flavors to infuse for a few seconds.
Open the cooker, and transfer to a serving bowl.
Stir in the chopped coriander leaves and the lemon juice.
Check the salt and adjust to taste.Finally pour the seasoning and serve.
Serve the Masoor Moong Phali Ki Dal along with Tawa Paratha, Cabbage Sabzi and Raita for a wholesome lunch or dinner.
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Ingredients: gelatin agar agar,milk,gulkand,caster sugar,strawberry compote recipe

Gulkand Panna Cotta Recipe with Strawberry Sauce, 1-1/2 cups Fresh cream,1 Strawberry Compote - recipe,1 cup Milk,1 tablespoon Gulkand,1-1/2 teaspoon Gelatin - or agar agar,1/2 cup Caster Sugar, 280, Fusion, To begin making the Gulkand Panna Cotta with Strawberry Sauce recipe, first get all the ingredients ready.Pour the milk into a small bowl, and stir in the gelatin and keep aside.
In a saucepan over medium heat, whisk together the heavy cream, gulkand and castor and bring to a brisk boil.Once it comes to a boil, pour the milk gelatin mixture.
Stir until the gelatin is completely dissolved and continue to cook for about a minute.
Once the panna cotta mixture is done, turn off the heat.Divide the the mixture into 6 individual glasses or ramekins and allow it to cool completely before you can refrigerate it.
Refrigerate the Gulkand Panna Cotta for at least 6 hours until set.
Once set you can serve the Gulkand Panna Cotta topped with strawberry sauce or as it is.
You can also serve the Gulkand Panna Cotta, with saffron and dry coconut as a dessert for your Parties.
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