anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,green chillies,coconut,mango (ripe),mustard seeds,methi powder (fenugreek powder),curry leaves,white urad dal (split),dry red chillies,cumin seeds (jeera),turmeric powder,coconut oil,curd sour

Mambhazam Pulissery Recipe, 3 Green Chillies,1/2 teaspoon Turmeric powder (Haldi),2 sprig Curry leaves,Salt - to taste,1/4 teaspoon White Urad Dal (Split),1/2 teaspoon Methi Powder (Fenugreek Powder),1/2 cup Fresh coconut - grated,1/4 teaspoon Mustard seeds,2 Mango (Ripe) - cut into medium sized cubes,2 Dry Red Chillies,1 tablespoon Coconut Oil,1/2 teaspoon Cumin seeds (Jeera),1 teaspoon Coconut Oil,1 cup Curd (Dahi / Yogurt) - thick and sour, 45, Kerala Recipes, To begin with Mambazha Pulissery, in a kadai, add, coconut oil, turmeric powder, salt, mangoes and a cup of water.
Cook them over medium flame until the mango pieces become soft.Stir them often to avoid sticking at the bottom of the pan.
The gravy becomes thickened once cooled down.
Hence, adjust water level as per your required consistency.Once mango pieces are cooked, gently mash them with the back of the ladle.In a mixer, combine coconut, yogurt, cumin seeds, curry leaves add all of them and ground them to fine smooth pasteAdd the grounded paste to the mango gravy and cook over medium flame until the raw smell of the paste leaves, about 8-10 minutes.Switch off the flame and keep the gravy aside.In a small pan, add coconut oil and add mustard seeds, urad dal, curry leaves and wait till the mustard seeds splutter.Add seasoning to the Pulissery.
Allow the gravy to settle down for about 20 minutesSeason the gravy with the roasted fenugreek powder at the time of servingServe your Mambazha Pulissery with Steamed Rice, Cabbage And Carrot Thoran Recipe, and Elai Vadam Recipe (A Traditional South Indian Rice Papad) for a complete South Indian meal.
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Ingredients: salt,kalonji (onion nigella seeds),amchur (dry mango powder),asafoetida (hing),mustard seeds,red chilli powder,carrot,green bell pepper (capsicum),coriander powder,garam masala powder,sunflower oil

Carrot & Capsicum Sabzi Recipe - No Onion No Garlic, 1 tablespoon Garam masala powder,1 tablespoon Red Chilli powder,1 Green Bell Pepper (Capsicum) - cut into squares,1 1/2 tablespoon Coriander Powder (Dhania),Salt - to taste,1 teaspoon Kalonji (Onion Nigella Seeds),1 teaspoon Mustard seeds,4 Carrots (Gajjar) - chopped,Sunflower Oil,1 teaspoon Amchur (Dry Mango Powder),1 pinch Asafoetida (hing), 35, North Indian Recipes, To begin making the Carrot & Capsicum Sabzi Recipe, heat a kadai with oil, add mustard seeds and ajwain and allow it to splutter for few seconds.Add a pinch of hing and chopped carrots and saute till they turn soft.
This will take about 5 to 10 minutes to cook.Once that is done add the chopped bell peppers and sprinkle some salt and keep sautéing until the bell peppers are cooked.Add all the spice powders like coriander powder, garam masala powder, red chilli powder, amchoor to the vegetables and mix well.Sprinkle some water and cover it with the lid and allow the masala to cook for at least 10 minutes on medium heat.
Check for salt in the Carrot & Capsicum Sabzi  before your turn off the heat and serve hot.Serve the Carrot & Capsicum Sabzi Recipe along with Gujarati Dal Recipe, phulka and raita to make it a complete meal.
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Ingredients: tomato,salt,cumin powder (jeera),ginger,paprika powder,cloves garlic,chipotle chillies peppers dried red chilli will do,onion,chicken,rajma (large kidney beans),black pepper powder,green zucchini,sunflower oil

Mexican Chicken Meatball Chilli Stew Recipe, 1 tablespoon Paprika powder,1 inch Ginger - chopped,Salt - to taste,1 Onion - chopped,2 Onions - chopped,1 cup Rajma (Large Kidney Beans) - soaked overnight and cooked,200 grams Chicken - minced,2 Chipotle Chillies / Peppers - or dried red chilli will do,2 Tomatoes - chopped,1 tablespoon Cumin powder (Jeera),4 cloves Garlic - chopped,Sunflower Oil,1 Green zucchini - chopped,1 teaspoon Black pepper powder, 60, Mexican, To begin making the Mexican Meatball Chili Stew Recipe, boil the chipotle chillies in some water over a saucepan.
Boil for about 20 minutes until the chillies become soft.Cool it down, and drain all the water.
Remove the seeds from inside and add the boiled chillies into the mixer and grind till the chillies become a smooth paste.Once done add the paste to the minced chicken, also add other ingredients like cumin powder, chopped and salt.
Mix well and shape them into medium sized balls and keep it aside.Heat a casserole with oil, add ginger and garlic and sauté till they soften.
Add in chopped onions and saute until the onions turn translucent.Once the onions have caramelised well, add chopped zucchini and saute till they become soft.Later you can add chopped tomatoes and sprinkle some salt.
Saute till it softens.Add your cooked rajma, along with the cumin powder, paprika powder, pepper powder and salt.
Give the chilli stew a mix.
Add about 1 cup of water and slow cook until the Chili Stew comes together.Once the Chilli Stew has thickened lightly, you can add the Chicken Meatballs into the stew and allow the stew to slow cook on medium heat for about 10 minutes.After few minutes of slow cooking the Mexican Meatball Chili Stew, you can check for seasonings and adjust if you would need any.
Slowly stir well and serve the Mexican Meatball Chilli Stew warm.Serve the Mexican Meatball Chilli Stew Recipe along with some toasted bread and Smoked Vegetarian Spanish Rice Recipe by the side to enjoy your special lunch on a Sunday afternoon.
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Ingredients: salt,red bell pepper (capsicum),black pepper powder,green peas (matar),virgin olive oil,carrot,eggs bowl,curry leaves,soy sauce,onion,garlic,quinoa beforehand,curry powder,brown sugar (demerara sugar),brown rice beforehand

Curry Fried Quinoa Rice Recipe, 1 tablespoon Curry powder,1 tablespoon Extra Virgin Olive Oil,Salt - to taste,2 cups Quinoa - cooked beforehand,1/2 teaspoon Garlic - finely diced or crushed,1/8 teaspoon Brown Sugar (Demerara Sugar),1 teaspoon Soy sauce,1 cup Onions - chopped,2 Whole Eggs - whisked in a bowl,Black pepper powder - to taste,1/2 cup Red Bell pepper (Capsicum) - diced,1 cup Brown Rice - cooked beforehand,1/2 cup Green peas (Matar),1/2 cup Carrots (Gajjar) - finely diced,1 sprig Curry leaves, 40, Indian, To begin making Curry Fried Quinoa Rice Recipe, mix the cooked quinoa and brown rice in a bowl.
Break down the lumps with your hands and mix it well.
If required, grease your hands with a little vegetable oil.
Set it aside.Heat a little oil in a pan and swirl it around the pan to coat.
Add the whisked egg and scramble vigorously to break it up into small bits.
When the eggs, are cooked, transfer them to a plate.In the same wok, add the remaining oil.
Once it is warm, add garlic and curry leaves and saute it for 30 seconds.
Add the onions and peppers in the wok and saute it for another 30 seconds.After 30 seconds, add the remaining vegetables which are peas and carrots.
Saute the vegetables on high heat for about a minute or two until they vegetables are half cooked.Add the curry powder, soy sauce, salt, sugar and pepper.
Stir and cook for about 30 seconds.
Add the quinoa rice mixture and stir fry until well combined.
Lastly, Add the scrambled egg and combine.
Turn off the heat and transfer it to a serving plate.Serve the Curry Fried Quinoa Rice with Pumpkin raita or Lauki raita.
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Ingredients: yellow bell pepper (capsicum),salt,red bell pepper (capsicum),green chilli,cauliflower (gobi),red chilli flakes,onion,black pepper powder,eggs

Paleo Breakfast Casserole Recipe In A Mug, 1 cup Yellow Bell Pepper (Capsicum) - finely chopped,1 Green Chilli - finely chopped,1/2 teaspoon Red Chilli flakes,Salt - to taste,2 Onions - finely chopped,1 Cup Cauliflower (gobi) - grated,1/2 teaspoon Black pepper powder - freshly pounded,4 Whole Eggs,1 cup Red Bell pepper (Capsicum) - finely chopped, 65, Continental, To make Paleo Breakfast Casserole Recipe In A Mug, In a bowl, add eggs, grated cauliflower, onions, green chilli, and chopped bell peppers.
Whisk them together until they blend well.Season it with salt, red chili flakes and pepper powder.Preheat oven to 350 degree Fahrenheit.In an oven safe ramekins/mug, add egg mixture to three-fourth of the mug.Bake in oven for about 35 minutes until the eggs are set in the middle of the mug.
If you don’t prefer watery eggs or undercooked ones, bake them for about additional 10 minutes until the top layer raises up and becomes little brownish.Remove the mug from the oven and leave them as it is for few minutes.Serve Paleo Breakfast Casserole Recipe In A Mug for a healthy and scrumptious breakfast with fresh fruit juice so that you just love your mornings.
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Ingredients: salt,mustard oil,red chilli powder,coriander (dhania) leaves,onion,potato (aloo),green chillies

Bihari Style Aloo Ka Chokha Recipe - Spiced & Mashed Potatoes With Mustard Oil, 2 Green Chillies - finely chopped,2 Onions - finely chopped,Salt - as needed,4 sprig Coriander (Dhania) Leaves - finely chopped,1 tablespoon Mustard oil,4 Potatoes (Aloo) - boiled,1/2 teaspoon Red Chilli powder, 55, Bihari, To begin making Bihari Style Aloo Ka Chokha Recipe, first boil the potatoes until soft using a pressure cooker.Once the potatoes are cooked through, peel the skin and mash it using a fork in a mixing bowl and keep aside.Heat oil in a heavy bottomed pan, add the onions and green chilies, saute for a few minutes until the onions turn soft.
Add the mashed potatoes, salt and red chili powder and stir well to combine.
Saute for a few more minutes until the flavors come through.Check the salt and spices and adjust to suit your taste.
Finally stir in the chopped coriander leaves and serve.Serve the Aloo Choka along with Litti or Phulkas and Kadhi for lunch or dinner.
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Ingredients: tomato,salt,wheat flour,cumin powder (jeera),green chillies,green chilli,paneer,mustard sauce,red chilli powder,coriander (dhania) leaves,garlic,onion,tomato pasta sauce,turmeric powder,spinach leaves (palak),garam masala powder,sunflower oil

Palak Paneer Kathi Roll Recipe -High Protein Spinach Cottage Cheese Wraps Recipe, 1/2 teaspoon Cumin powder (Jeera),1 Green Chilli - finely chopped,1 Onion - finely sliced,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1/2 cup Spinach Leaves (Palak) - pureed,2 teaspoon Garam masala powder,2 Green Chillies - finely chopped,1 Tomato - finely sliced,Sunflower Oil - for kneading,2-3 Garlic - finely chopped,1 cup Whole Wheat Flour,4 sprig Coriander (Dhania) Leaves - finely chopped,2 teaspoon Red Chilli powder,150 grams Paneer (Homemade Cottage Cheese) - crumbled,4 tablespoon Roasted tomato pasta sauce,4 tablespoon Mustard sauce, 45, Indian, To begin making the Palak Paneer Kathi Roll Recipe, first prep all the ingredients and keep them ready.Puree the spinach along with the green chili and keep it aside.
In a mixing bowl, add the wheat flour, palak puree, cumin powder, salt and knead to make a smooth dough, adding any additional water if required.Finally, add a teaspoon of oil and knead well to make a soft palak paratha dough.Divide the paratha dough into 4 portions.Heat a skillet over medium heat to make the palak parathas.
Dust the dough with flour and roll to make a large circle of 8 inch diameter.Cook the paratha on the heated skillet.
Drizzle ghee or oil over the palak paratha and cook on both sides until cooked through.
You will see light brown spots on both sides.
Cook all the parathas in a  similar way and stack them.The next step is to make the Paneer Bhurji.
To make the Paneer Burji, mix all the ingredients listed under to make the paneer bhurji filling in.
Check the salt and spices and adjust to suit your taste.To make the wrap, add a tablespoon of the sauce on each paratha and spread well.Spoon the paneer Burji mixture into the paratha.
Roll to form a wrap and serve.Serve the Palak Paneer Bhurji Roll along with Cold Coffee Smoothie or Cantaloupe Pomegranate and Mint Juice for breakfast or evening snack.
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Ingredients: tomato,salt,guntur dried chillies,arhar dal (split toor dal),coconut,mustard seeds,asafoetida (hing),coriander (dhania) leaves,jaggery,curry leaves,byadagi dried chillies,coriander (dhania) seeds,onion,cumin seeds (jeera),tamarind water (lemon tamarind cted),turmeric powder,sunflower oil

Bangalore Restaurant Style Sambar Recipe - For Idlis, 4 Byadagi Dried Chillies,Salt - to taste,8 Curry leaves,150 grams Shallots - chopped,1/2 Cumin seeds (Jeera),1 teaspoon Mustard seeds,1 Onion - chopped,4 tablespoons Coriander (Dhania) Leaves - finely chopped,2 teaspoons Coriander (Dhania) Seeds,1 cup Tamarind Water - (lemon size tamarind soaked and extracted),3 Guntur Dried Chillies,Sunflower Oil - as needed,1/2 cup Arhar dal (Split Toor Dal) - rinsed,2 Tomatoes - finely chopped,1/4 teaspoon Asafoetida (hing),1 tablespoon Jaggery - grated,1/3 cup Fresh coconut - grated,1/4 teaspoon Turmeric powder (Haldi), 40, South Indian Recipes, To begin making Bangalore Restaurant Style Sambar Recipe For Idlis, rinse the lentils and add it to the pressure cooker along with chopped onion, turmeric powder, 1 teaspoon of oil and enough water and pressure cook until the dal is completely soft.
(mine took 2 whistles)Mash the onion and the dal with a masher and set this mixture aside.In a kadai, add a teaspoon of oil and roast lightly the cumin seeds, coriander seeds and both varieties of dry red chillies until fragrant.
Be careful to do this on low flame since these can burn easily.Transfer this to a mixer jar along with the fresh coconut and grind this to a smooth paste using a little water.Heat some oil in a heavy bottoemd pan, add the mustard seeds and let them crackle.
Add asafoetida, curry leaves and shallots.
Saute the shallots until they start to pop and turn transparent, need not brown them.Add the ground paste and saute this mixture until for 2-3 minutes along with the onions.
Tip in the chopped tomatoes and cook for 2-3 minutes.
(They need to be mushy)Add the cooked dal mixture, salt, tamarind extract (reserve some and add depending on the sourness from tomatoes) and jaggery and bring it to a boil with 1-2 cups of water.
Cook this for 8-10 minutes while stirring occassionally and adjust the seasoning if needed or till completely cooked and flavours even.Turn of the heat, add the coriander leaves and give it a mix.
It is ready to be served.Serve Bangalore Restaurant Style Sambar Recipe For Idlis with Homemade Soft Idli Recipe, Medu Vada Recipe and Coconut Chutney for an indulging and nutritious breakfast.
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Ingredients: tomato,salt,ginger,sunflower oil,mustard oil,asafoetida (hing),bay leaf (tej patta),coriander (dhania) leaves,potato (aloo),cinnamon stick,red chilli powder,cloves garlic,water,onion,bhindi (lady fingerokra),coriander powder,turmeric powder,kasuri methi (dried fenugreek leaves),cumin (jeera) seeds

Aloo Bhindi Masala Gravy Recipe, Water - as required,2 Potato (Aloo) - peeled and cut into wedges,250 grams Bhindi (Lady Finger/Okra) - cut into 1-1/2 inch pieces,1 teaspoon Red Chilli powder,1 teaspoon Mustard oil,1 teaspoon Coriander Powder (Dhania),1 cup Tomatoes - puree,1 Onion - finely chopped,Sunflower Oil - as required,Salt - to taste,1 inch Cinnamon stick,1/4 teaspoon Asafoetida (hing) - a pinch,1 inch Ginger - finely chopped,Coriander (Dhania) Leaves - a few,1/2 teaspoon Cumin (Jeera) seeds,1 tablespoon Kasuri Methi (Dried Fenugreek Leaves),6 cloves Garlic - finely chopped,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon SSP Asafoetida (Hing),1 Bay leaf (tej patta),1 tablespoon Mustard oil, 35, North Indian Recipes, To begin making the Aloo Bhindi Masala Gravy Recipe, first we will pan fry the bhindi.Into a preheated pan add oil.
Once the oil is hot add the asafoetida, bhindi and salt to taste.
Saute for a minute and the cover the pan.
Keep your ladle in the pan to keep the lid ajar a little.
This will help the bhindis to cook well but not get soggy at the same time.Cook the bhindi until they are completely done.
Stir occasionally to cook them evenly.
Once done keep the bhindi aside.
Next we will roast the potatoes.
Into a preheated pan add mustard oil, cumin seeds, asafoetida, turmeric powder, potatoes and salt to taste.Saute for a minute and then cover the pan.Cook the potatoes until cooked through.
Once done turn off the heat and keep aside.
 We will finally make the gravy for the Aloo Bhindi Masala.Into  preheated pan add oil, onions, garlic, ginger and saute until the onions soften and turn golden brown in color.
Once done add the cinnamon, bay leaf, tomato puree, turmeric powder, red chili powder, coriander powder and salt to taste.Bring the masala to a brisk boil for 3 to 4 minutes.After 4 minutes add the roasted potatoes and bhindi in to the masala.Stir well to combine and simmer the aloo bhindi masala for 3 to 4 minutes.Finally stir in the kasuri methi.
Cook for a minute and turn off the heat.
Transfer the Aloo bhindi masala gravy into a serving bowl.
Garnish it with some chopped coriander leaves and serve.Serve this simple and tasty Aloo Bhindi Masala Gravy Recipe along with Lasooni Dal, Tomato Onion Cucumber Raita and Phulka for an everyday meal.
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Ingredients: heavy whipping cream,water ice cold,eggs,water,salted butter,sugar,salt coarse salt crystals,dark chocolate,flour (maida),butter

Chocolate Salted Caramel Tart Recipe, 2 cups All Purpose Flour (Maida),1 cup Heavy whipping cream,150 grams Butter - chilled and cut into cubes (about 3/4 cup),1 tablespoon Water - ice cold,3/4 cup Sugar - fine,1/2 cup Water,4 tablespoons Salted butter,1 Whole Egg,225 grams Dark chocolate - chopped,Sea salt - pinch of coarse sea salt crystals to garnish (optional),1-1/2 cups Sugar, 105, French, To begin making the Chocolate salted Caramel Tart first, make the tart base.Whisk the flour and sugar in a mixing bowl or a food processor.Add the butter and rub with your finger tips (if making by hand) till the mixture resembles bread crumbs.Whisk and add the egg.
Stir in the water and mix till it forms coarse doughWorking quickly bring together to form a ball.Wrap in a cling film and refrigerate for at least 1 hour.
Preheat the oven to 190 deg C.Grease 2 -7 inch tart pans.
Cut the dough into 2 parts.Roll out one dough ball on a lightly floured working surface .You can roll it out between 2 parchment sheets.
Measure the size of the tart pan and roll out the dough accordingly.Place the rolled out dough into the tart pan and press .Prick with fork all over the base and place it in the refrigerator for 15 minutes.Repeat with the other dough ball and other pan.Place a parchment paper or foil over the pastry shell and fill with baking beans (or any beans).
Bake in the oven for about 10 minutes .Take out the beans and paper and return to the oven to dry out the base.Bake for 4-5 minutes more or till the edges turn golden.Cool as it is on a wire rack.
After 15 minutes take out the pastry from the pan.The next step is to make the caramel syrup.
Add the sugar and water in a heavy saucepan.Cook on low flame till the sugar dissolves.
Increase the heat to medium and let the mixture boil.
Do not stir.Once the mixture turns a dark caramel colour take it off the heat.Working quickly add the butter and the cream.
The mixture will bubble vigorously.Return it to heat and cook for 1-2 minutes more.
Cool and keep aside till neededTo make the Ganache, place the chopped chocolate in a heat rpoog bowl.Warm the cream till you can see bubble appear on the edge.
Pour the cream over the chocolate.
Wait for a minute and mix.Mix till all the chocolate mixes with the cream.
Keep aside till required.To make the Chocolate salted caramel tart, Pour the caramel over both the tart shells.Refrigerate for 2-3 hours.
Pour the ganache over the caramel and refrigerate for another hour.
Sprinkle some sea salt over the tart and serve.
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Ingredients: tomato,salt,ginger,green chilli,amchur (dry mango powder),ghee,ajwain (carom seeds),red chilli powder,kabuli chana (white chickpeas),onion,cinnamon stick (dalchini),coriander powder,cloves (laung),garam masala powder

Khatte Chole Recipe - A Delicious North Indian Chana Masala, 1 Green Chilli - finely chopped,1 teaspoon Garam masala powder,Salt - to taste,1 inch Ginger - grated,1 teaspoon Red Chilli powder,1 Cinnamon Stick (Dalchini),1 teaspoon Ajwain (Carom seeds),1 teaspoons Coriander Powder (Dhania),2 teaspoons Amchur (Dry Mango Powder),2 Cloves (Laung),2 teaspoons Ghee,1-1/2 cups Kabuli Chana (White Chickpeas) - soaked overnight and boiled,1 Tomato - thinly sliced,1 Onion - thinly sliced, 90, North Indian Recipes, To begin making Khatte Chole Recipe, soak the white chickpea or kabuli chana overnight and in the morning boil it with enough water using a pressure cooker for 8 to 10 whistles - about 30 minutes and keep aside.Heat ghee in a large saucepan on medium heat, add ajwain, cinnamon stick and the cloves and let its aroma get released in the ghee.Add the slices onions and ginger and sauté until they are slightly soft.
This will take around 3 to 4 minutes.Add sliced tomatoes, cook until the tomatoes turns mushy.Once the tomatoes have softened add the spice powders - red chilli powder, garam masala, coriander, and amchur, and cook until the ghee leaves the sides.Add the boiled kabuli chana, season with salt and let it simmer for 20 minutes until the Khatte Chole gets well coated with the masala.
Once done, check the salt and spices and adjust to suit your taste.Serve the Khatte Chole Recipe along with Gehu Bajra Thepla or Bhatura Recipe along with the fresh onion salad and Masala Chaas Recipe for the weekend brunch.
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Ingredients: yellow bell pepper (capsicum),red bell pepper (capsicum),coriander (dhania) leaves,red chilli powder,water,gram flour (besan),onion,turmeric powder,sunflower oil

Besan Capsicum Ki Sabzi Recipe, 1/2 teaspoon Turmeric powder (Haldi),Water - as required,1/2 Yellow Bell Pepper (Capsicum) - chopped,1/2 Red Bell pepper (Capsicum) - chopped,1 teaspoon Red Chilli powder,1-1/2 cups Gram flour (besan),2 Onion - sliced,Coriander (Dhania) Leaves - as required to garnish,Sunflower Oil - as required, 50, Rajasthani, To begin making the Besan Capsicum Ki Sabzi recipe, in a deep pan, boil the chopped peppers in 2 cups of water and once tender drain and keep aside.Sieve besan twice so that there are no lumps and keep aside.In a heavy bottom pan, heat oil and add sliced onions and fry till slightly browned.Add dry masalas and capsicum to the same and saute for about 2 minutes.Add besan to this with hand slowly and stir using the other, taking care there are no lumps.Sprinkle some water, cover and cook for about 5 to 6 minutes till the sabji is cooked and darker in colour.
Garnish with chopped coriander and it is ready to be served.Serve Besan Capsicum Ki Sabzi with Phulka, Pitor Ki Sabzi and rice for a perfect meal.
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