anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,amchur (dry mango powder),red chilli powder,gram flour (besan),bhindi (lady fingerokra),coriander powder,turmeric powder,garam masala powder,sunflower oil

Vendakkai Varuval Recipe - Tamil Nadu Style Okra Stir Fry, 3 tablespoon Gram flour (besan),Sunflower Oil,1 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,500 grams Bhindi (Lady Finger/Okra) - cut into one inch pieces,1 teaspoon Turmeric powder (Haldi),1 teaspoon Amchur (Dry Mango Powder), 40, Tamil Nadu, To begin making the Vendakkai Varuval Recipe, chop the ladies finger and keep it in a bowl.Into the same bowl, add all the masala powders including red chilli powder, turmeric powder, coriander powder, garam masala powder and amchur powder along with besan and mix well.Sprinkle some water so that it combines well.
You need coat the masala evenly over all the pieces.
Heat a flat skillet with oil, enough to fry the ladies finger.
Slowly add them into the hot oil and fry till they turn golden brown and crispy.Skim the ladies finger onto a paper napkin and serve hot.
Serve the Vendakkai Varuval Recipe along with Tirunelveli Style Mor Kuzhambu Recipe, Steamed Rice, and Pisarna Manga by the side to create a healthy meal.
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Ingredients: coconut,foxtail millet,milk,saffron strands,sugar,mixed dry fruits (like almonds

Foxtail Millet Kheer Recipe (Millet Pudding With Saffron & Nuts), 1/4 cup Mixed dry fruits - (like almonds,5 Saffron strands,1/4 cup Sugar,50 grams Foxtail Millet,1 liter Milk,2 tablespoon Fresh coconut - grated, 75, Tamil Nadu, To begin making the Foxtail Millet Kheer (Payasam) recipe, transfer the milk into a heavy bottom pan keep it on medium heat.Meanwhile, wash the foxtail millet and drain excess water.Once the milk comes to a boil, add the washed foxtail millet and saffron strands to the milk.
Allow the milk to come to a quick boil.Once the milk comes to a boil, turn the heat to low and simmer the kheer until the foxtail millet cooks comletely.
This will take about 10 to 15 minutes.
(You will have to take a bite to check)Once the foxtail millet has cooked through completely, add in the freshly grated coconut and sugar and simmer for another 10 minutes, stirring occationally so the milk does not condense and settle to the bottom.
Check the sweetness at this stage and adjust to suit your taste.
Turn off the heat and the khee is now ready to be served.Garnish the Foxtail Millet Kheer with slivered almonds and pistachios and serve warm or chilled as desired.Serve Foxtail Millet Kheer Recipe (Millet Pudding with Saffron & Nuts) as a dessert along with a meal of Steamed Rice, Tamil Nadu Style Pala Kottai Sambar Recipe, or after a meal of Kongunadu Special Pattani Biryani Recipe.
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Ingredients: sunflower oil,tamarind water,coconut,brinjal (baingan eggsplant),red chilli powder,water,dry red chillies,onion,coconut oil,coriander (dhania) seeds,methi seeds (fenugreek seeds),lemon,turmeric powder,ginger paste,salt (most preserved fish have salt so discretion using the salt),jawla fish sieve manuy,garlic paste

Spicy Jawla Stuffed In Brinjal Recipe, Lemon juice - as required,4 Dry Red Chillies,1/2 teaspoon Turmeric powder (Haldi),2 tablespoon Sunflower Oil,250 grams Jawla fish - sieve well and manually cleaned,1/2 teaspoon Coconut Oil,2 teaspoon Coriander (Dhania) Seeds,Water - as required,Tamarind Water - as required,1/2 tablespoon Ginger - paste,1/2 tablespoon Garlic - paste,1 Onion - finely chopped,500 grams Fresh coconut - grated,1/4 teaspoon Methi Seeds (Fenugreek Seeds),5 Brinjal (Baingan / Eggplant),250 grams Fresh coconut - grated,1/2 teaspoon Red Chilli powder,Salt - as per taste (most preserved fish have salt so use discretion while using the salt), 35, South Indian Recipes, To begin with the Spicy Jawla Stuffed In Brinjal Recipe first,  add coconut oil to the pan on a medium flame and stir fry the jawala till they are crisp.
Wait for the aroma to exude and keep aside.
In an another pan, heat oil and saute onion, red chilli powder, tamarind water, ginger- garlic paste and salt as per your taste in a bowl.
Simultaneously, get the brinjals ready.
Slit the brinjals in the middle and put in water so that the split expands naturally and makes room for the filling.
Grind the masala for the brinjals (coconut, chillies, coriander, methi, turmeric, lemon juice) and keep aside.
Add the jawala mix to this and mix well using spoon or a spatulaStuff this into the slit brinjals and keep aside.In a pan, heat oil and place the stuffed brinjals.
Add a little water and allow to cook till they are soft.
Garnish with coriander leaves and grated coconut.Spicy Jawala stuffed in Brinjal tastes best with wheat chapatis, rice bhakris or steamed rice.
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Ingredients: salt,mustard seeds,coconut,cloves garlic,curry leaves,white urad dal (split),dry red chillies,onion,cumin seeds (jeera),mangalorean cucumber skin,turmeric powder

Southekayi Palya Recipe - Mangalore Cucumber Palya / Sabzi Recipe, 1 teaspoon White Urad Dal (Split),1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,1/4 cup Fresh coconut,Salt - to taste,1 cup Mangalorean cucumber - chopped into small size with skin,1 teaspoon Cumin seeds (Jeera),4 cloves Garlic - finely chopped,1 Onion - finely chopped,2 sprig Curry leaves - finely chopped,2 Dry Red Chillies, 30, Mangalorean, To begin making the Mangalorean Southekayi Palya Recipe (Mangalore Cucumber Palya/ Sabzi Recipe), prep all the ingredients and keep them ready.Grind the coconut, cumin seeds and dry red chilli into a coarse mixture using a mixer grinder.
Do not add any water to this.
It needs to be a dry mixture.
Keep this aside.Heat oil in a kadai/ wok over medium heat; add the mustard seeds, urad dal and allow the seeds to crackle and the dal to turn golden brown and crisp.Stir in the chopped garlic, onion, and curry leaves.
Saute the onion and garlic until the onions turn soft.
Add the cut mangalore cucumber ( southekayi), turmeric powder, salt to taste and the ground coconut mixture.
Give it a stir.Sprinkle 2 to 3 tablespoons of water, cover the pan and allow the Southekayi Palya to cook until it is soft and done.Once done, turn off the heat and check the salt and adjust according to taste.
Transfer the Southekayi Palya to a serving bowl and serve hot.Serve the Southekayi Palya Recipe along with Phulka, Thakkali Rasam and Rice for a delicious meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Southekayi_Palya_Recipe_Mangalore_Cucumber_Palya_Sabzi_Recipe_Udupi_4_1600.jpg, 11
Ingredients: salt,green chillies,ginger,ghee,cardamom (elaichi) podsseeds,lamb lamb chops,red chilli powder,black peppercorns y,cloves garlic,dry red chillies,cinnamon stick (dalchini),onion,coriander powder,turmeric powder,cloves (laung),sunflower oil

Mamsaam Chops Recipe (Lamb Chops in Black Pepper Gravy), 1/2 teaspoon Turmeric powder (Haldi),2 Green Chillies,4 Dry Red Chillies,Salt - to taste,1 inch Cinnamon Stick (Dalchini),2 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Coriander Powder (Dhania),1 inch Ginger,1 Onion - finely chopped,1/2 teaspoon Red Chilli powder,2 tablespoons Ghee,3 Cloves (Laung),500 grams Lamb - lamb chops,12 cloves Garlic,Sunflower Oil - as required,1 tablespoon Whole Black Peppercorns - roughy pounded, 55, Indian, To begin making the Mamsaam Chops recipe, firstly wash and dry the mutton chops and half cook them using a pressure cooker along with 1/2 cup water, salt, turmeric and chilli powder.
This should take about 3 to 4 whistles.Grind together all the ingredients of the masala to a smooth paste using a little water if required in a grinder.Heat oil in a heavy bottomed pan, once the oil is hot add all the dry masalas and fry for 2 minutes till fragrant.Add onions and fry till deep brown in colour.
Stirring so that they don't burn.
Add the par boiled lamb chops along with water and cook for about 2-3 minutes.Now add the ground masala, coriander powder, black pepper and mix well.
Let it simmer covered till the full is fully cooked and the gravy turns thick.Serve Mamsaam Chops as a side dish with hot Steamed Rice, Phulka and Kerala Style Chicken Tomato Roast for a delicious wholesome weekend lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Mamsaam_Chops_Lamb_Chops_in_Black_Pepper_Gravy.jpg, 16
Ingredients: tomato,salt,turmeric powder,rye,coriander,red chilli powder,oil,coriander powder,cumin seeds,cabbage

 Cabbage Tomato Sabzi (Recipe In Hindi),  1 teaspoon coriander powder, 1 teaspoon turmeric powder, 1/2 teaspoon Rye, 1/2 teaspoon Cumin seeds, red chili powder - as per taste, 4 sprig Coriander - chopped (for garnish), 2 tomatoes - finely chopped,300 grams cabbage - finely chopped, 1 teaspoon oil, salt - to taste, 25, North Indian Recipes, To make the cabbage cabbage vegetable, first heat the oil in a pressure cooker.
Add mustard seeds and cumin seeds and let it cook for 10 seconds.
After 10 seconds add tomatoes and cook till they become soft.
After the tomato becomes soft, add turmeric powder, salt, coriander powder, red chili powder and mix it.
Add cabbage and some water.
Mix and cook in cooker until it is 2 years old.
After the second city rings, turn off the gas and let the pressure drain.
Open and mix the cooker and garnish with green coriander.
Serve Cabbage Vegetables with Panchmel Dal and Phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Dry/Patta_Gobhi_ki_Sabji_Recipe_Cabbage_Tomato_Sabzi-3.jpg, 10
Ingredients: salt,karela (bitter gourd pavakkai),asafoetida (hing),mustard seeds,jaggery,curry leaves,coriander (dhania) seeds,methi seeds (fenugreek seeds),tamarind,coconut oil

Karathe Nonche Recipe - Bitter Gourd Pickle, 1/2 cup Jaggery,4 Karela (Bitter Gourd/ Pavakkai),2 sprig Curry leaves,Salt - to taste,18 grams Tamarind,5 tablespoons Coriander (Dhania) Seeds,1 tablespoon Methi Seeds (Fenugreek Seeds),1/2 tablespoon Asafoetida (hing),2 tablespoons Coconut Oil,2 teaspoons Mustard seeds,3 tablespoon Mustard seeds, 45, Indian, To begin making Karathe Nonche Recipe, wash bitter gourds and cut into two lengthwise.
Remove seeds in the center and discard them.
Cut the deseeded bitter gourd into cubes.
Keep aside.In a saucepan, roast coriander seeds, mustard seeds and methi seeds on medium low heat until the mustard seeds start to splutter and the whole mixture turns light brown; about 2 to 3 minutes.Just before removing from heat, stir in asafoetida powder, give it a good mix and keep aside to cool.The heat of the mixture is enough to roast the asafoetida powder.Once the mixture is cool, blend it along with a small lemon sized piece of tamarind to a powder.In a large deep saucepan, add plenty of water to the chopped bittergourds to up to 1 inch above the vegetable.Bring to a boil on high heat and once it comes to a boil, lower heat, cover and cook on medium low heat until it is cooked and soft and almost done.Once it is cooked, add the spice powder, jaggery and salt, mix well and bring to a boil again.
Once it comes to a boil, lower heat and simmer on medium low until the pickle becomes thick; about 15 to 20 minutes.Do a taste test and adjust the jaggery and salt to get a balanced sweet and salty flavor with a slight tang of the tamarind.Store leftovers in the refrigerator for up to a month.
Enjoy Karathe Nonche Recipe | Bitter Gourd Pickle with Steamed Rice and Lauki Chana Dal Recipe or along with any Indian flatbread like Sweet Potato Thepla/Paratha Recipe and a bowl of Homemade Yogurt (Curd).
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Ingredients: salt,coriander (dhania) leaves,mustard oil,cardamom (elaichi) podsseeds,red chilli powder,ginger garlic paste,curd,cinnamon stick (dalchini),mutton,cumin seeds (jeera),onion,turmeric powder,cloves (laung)

Bengali Style Kosha Mangsho Recipe- Spicy Mutton Curry, 1/2 teaspoon Turmeric powder (Haldi),2 teaspoons Ginger Garlic Paste,Salt - to taste,1 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Red Chilli powder,Coriander (Dhania) Leaves - Few sprigs,1 Cinnamon Stick (Dalchini),2 tablespoons Mustard oil,1 Onion - finely chopped,2 Cloves (Laung),1/2 cup Curd (Dahi / Yogurt),250 grams Mutton - cut into pieces,1/2 teaspoon Cumin seeds (Jeera), 30, Bengali Recipes, To begin making the Kosha Mangsho recipe, heat mustard oil in a pressure cooker, add cumin seeds and allow it to sputter.Then add cardamom, cloves and cinnamon along with onions and saute till the onions turn soft.Next add ginger garlic paste and sauté till the raw smell goes.Add red chilli powder, salt and turmeric powder and mix well.Add the mutton pieces and stir well with the masalas.
Next add the curd and gently mix.Now add 1 cup water and close the lid.
Pressure cook for 10 minutes or 4 whistles.Check whether the mutton is cooked and soft.
Pressure cook for some more time if not.Remove the lid of the cooker and cook the gravy in a low flame while stirring for about 5 minutes till most of the water has evaporated and you get a nice thick gravy.Transfer the gravy to a bowl, and garnish with coriander leaves and cumin seeds.Serve Kosha Mangsho with Bengali Luchi for a perfect weekend lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Amina_K/BENGALI_MUTTON_CURRY_KOSHA_MANGSHO_IN_A_PRESSURE_COOKER.jpg, 13
Ingredients: salt,wheat flour,hung curd (greek yogurt),green chilli,coriander (dhania) leaves,ghee,red chilli powder,gram flour (besan),bottle gourd (lauki),ginger paste,turmeric powder,garam masala powder

Field Thepla Recipe, 1 Green Chilli - finely chopped,1/2 teaspoon Turmeric powder (Haldi),1 cup Bottle gourd (lauki) - peeled and grated,1 teaspoon Garam masala powder,Salt - to taste,1-1/2 cups Whole Wheat Flour,1/2 cup Gram flour (besan),2 tablespoons Hung Curd (Greek Yogurt),2 tablespoons Ghee,2 teaspoons Red Chilli powder,2 tablespoon Coriander (Dhania) Leaves - finely chopped,1 inch Ginger - peeled and crushed into paste, 50, North Indian Recipes, To begin making the Lauki Thepla Recipe, in a mixing bowl, add wheat flour, gram flour, turmeric powder, red chili powder, chopped green chili, ginger paste, garam masala, salt to taste and grated lauki.Mix everything with your fingers.
Keep on mixing till a firm dough is formed.Add curd only if needed.
Normally bottlegourd releases water.
But if the dough becomes too dry, add curd little at a time and make firm dough.Do not let the dough rest as the bottle gourd in it will release water and make the dough sticky.Make balls of equal size.
Dust the rolling board with flour.
Flatten the dough balls and roll it into thin theplas.
Do not make them thick.Heat a tawa, spread 1 teaspoon ghee.
Fry the thepla by applying ghee on both sides.
When the theplas turn brownish they are done.To keep theplas soft, apply more ghee/oil to the theplas.
Serve Lauki Thepla along with Aam Ka Achaar and Filter Coffee for your weekday breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Lauki_Thepla.jpg, 12
Ingredients: ginger,spinach leaves (palak) bunch,green chilli,pine nuts,paprika powder,cloves garlic,virgin olive oil,carrot,curd,onion,cucumber,balsamic vinegar

Chilled Spinach And Cucumber Soup Recipe, 2 tablespoon Curd (Dahi / Yogurt),1 Green Chilli,1 Carrot (Gajjar) - peeled and chopped,1 clove Garlic,1/4 teaspoon Paprika powder,1 Onion - chopped,1 tablespoon Balsamic Vinegar,Spinach Leaves (Palak) - a bunch,2 tablespoons Pine nuts - peeled,1/2 inch Ginger - chopped,1 teaspoon Extra Virgin Olive Oil,1 Cucumber - peeled and chopped, 45, Continental, To prepare the Chilled Spinach and Cucumber Soup, first clean and wash the spinach leaves.
Roughly chop them and keep aside.Bring 2 cups of water and some salt to a boil in a saucepan.
Keep a bowl of iced water ready on the side.
Blanch the spinach leaves by adding it to the boiling water for 2 minutes.Drain it and plunge it into the bowl of iced water for another 2 minutes to stop it from cooking.Add the remaining chopped vegetables in the blender.
Drain the spinach in a colander, reserving a little of the iced water to use while blending the vegetables.Add the drained spinach leaves and about 1/2 cup of the iced water to the blender and blend until smooth.Once smooth, add the yogurt, the balsamic vinegar, paprika, pepper and blend once again.
Taste and season with salt and pepper accordingly.
Adjust the consistency of the soup by adding little water.
Transfer to a bowl/container and cover with cling film before placing in the refrigerator to chill for an hour.While the soup is chilling, dry roast some pine nuts in a skillet over low heat until they are lightly browned, about 4-5 minutes.Serve Chilled Spinach and Cucumber Soup sprinkle with toasted pine nuts and olive oil.
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Ingredients: salt,cloves garlic,green chillies verticy,onion,black pepper powder,tofu,green beans (french beans),sunflower oil

Tripura Style Kosoi Bwtwi Recipe - Sauteed Tofu & Green Beans Stir Fry With Garlic, 2 teaspoons Sunflower Oil,Salt - to taste,Black pepper powder - to taste,2 Green Chillies - slit vertically,2 cups Green beans (French Beans) - chopped to 1-inch & parboiled,1 cloves Garlic - chopped,1/4 cup Onion - chopped,100 grams Tofu - cubed, 30, North East India Recipes, To begin making the Tripura Style Kosoi Bwtwi Recipe, parboil the green beans in a steamer.Meanwhile cut the tofu and stir fry them on a shallow frying pan with a few drops of cooking oil for about a minute on each side.Once you take out the tofu, in the same shallow frying pan, heat the oil (I have used olive oil to make the recipe more healthy and interesting) and saute onions, garlic cloves, chopped green chillies and saute till the raw smell goes away.Once the raw smell goes away and the veggies are tender, add green beans along with sauteed tofu and stir fry for a few minutes.Add salt and pepper as per taste, mix everything well and serve hot.Serve Tripura Style Kosoi Bwtwi Recipe as a side dish along with a meal of Steamed Rice, Assamese Bilahi Boror Tenga Recipe (Sour Curry With Red Lentil Fritters) and Garlic Dal.
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Ingredients: salt,ridge gourd skin (turai peerkangai),red chilli powder,sugar,cumin seeds (jeera),sesame seeds (til seeds),sunflower oil

Ridge Gourd Peel Chutney Recipe, 1 teaspoon Sugar,Salt - to taste,1 teaspoon Red Chilli powder,6 Ridge Gourd Skin (Turai/ Peerkangai),1 tablespoon Sesame seeds (Til seeds) - roasted,1/2 teaspoon Cumin seeds (Jeera),2 teaspoon Sunflower Oil, 30, Indian, To begin making the Ridge Gourd Peel chutney, roughly chop the peels of the ridge gourd.Heat 1 teaspoon oil in a pan, stir and roast the peels in the oil till the moisture evaporates and they become crisp.
Alternatively, you can also microwave the peels with oil for about 1-1/2 minutes.Let the roasted ridge gourd peels cool down and then coarsely grind them in a mixer grinder.Heat the remaining oil in the pan and add cumin seeds, and once they start to sizzle, add the roasted sesame seed and allow it to crackle.Add the ground Ridge gourd peels and red chilli powder to the oil and stir for a minute, turn off the heat, add salt and sugar, and mix well and serve warm.Serve the Ridge Gourd Peel chutney as a side dish along with Phulka or Steamed rice, Maharashtrian Aloo Bhujne and Pumpkin Dal with Garlic Tadka  ., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Ridge_Gourd_Peel_chutney.jpg, 7
Ingredients: spring onion greens coriander leaves,salt,paprika powder red chilli powder,black peppercorns,virgin olive oil,onion,potato (aloo),eggs

Spanish Omelette Recipe (Tortilla Espanola), 5 Whole Eggs,1/2 teaspoon Whole Black Peppercorns - crushed,Salt - to taste,2-3 Spring Onion Greens - or coriander leaves for garnishing,1/2 teaspoon Paprika powder - or red chilli powder (adjustable),1/4 cup Extra Virgin Olive Oil,3 Potatoes (Aloo) - peeled and cut into bite sized pieces,1 Onion - sliced or diced, 40, Mediterranean, To begin making the Spanish Omelette, first heat the oil in a small non-stick omelet panAdd the potatoes and onion and saute, stirring continuously till the potatoes are just cooked.
This will take about 10-12 minutes.Take the potatoes and onions out of the pan using a slotted spoon and place on a plate.Sprinkle salt, black pepper and paprika on the potatoes and onions and toss to mix.Crack the eggs in a small bowl and sprinkle the salt.
Whisk thoroughly until fluffy.Add the fried potatoes to the eggs and mix again.Keep 1 tablespoon of oil in the omelet pan and drain the rest.Pour the egg-potato mixture to the pan.
Cover and cook on low heat till the bottom is lightly browned and the top is no longer jiggly.Loosen the bottom of the omelette using a flat spatula to release the edges.
Place a flat large plate over the pan and carefully slide the omelette onto it.Slide the omelette back on to the pan, uncooked side down this time, cook till the eggs are done on either side.Cut a wedge from the Spanish Omelette and serve garnished with onion greens.Serve the Spanish Omelette along with Banana Almond & Prunes Smoothie for a wholesome breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Spanish_Omelet.jpg, 8
Ingredients: ghee,fennel seeds (saunf),ajwain (carom seeds),black peppercorns,dry ginger powder,coriander (dhania) seeds,cumin seeds (jeera),caster sugar

Panjiri Ladoo Recipe, 15 grams Cumin seeds (Jeera),15 grams Fennel seeds (Saunf),75 grams Dry ginger powder,500 grams Caster Sugar,15 grams Ajwain (Carom seeds),125 grams Ghee,15 grams Coriander (Dhania) Seeds,15 grams Whole Black Peppercorns, 15, Indian, To begin making Panjiri Ladoo Recipe, prep with all the ingredients.
In a mixer grinder, take all the ingredients including dry ginger powder, cumin sesds, ajwain, coriander seeds, whole black peppercorns, fennel seeds except sugar and ghee, and grind into fine powder.Take the mixture out into a mixing bowl, and add sugar and mix, making ladoos from the mixture.When doing this recipe specifically for janmashtami prashad, you can arrange these Panjiri Ladoo Recipe along with holy basil leaves for Naivedyam.Serve these Panjiri Ladoo Recipe along with Radhaballabhi Recipe (Bengali Stuffed Poori With Spiced Urad Dal) and Aloo Dum for a festive meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/dharajoshi333-gmail.com/panjiri_ladoo_recipe_in_hindi.jpg, 8