anandhuvasudev/southindiandish huggingface dataset:
Ingredients: rice,saffron strands,dried rose,mixed nuts pistachio almonds,sugar,milk full fat

Gulab Phirni Recipe, 1/4 cup Rice,1 liter Milk - full fat,Few Saffron strands,2 tablespoons Dried rose petals,1/4 cup Sugar -,Mixed nuts - pistachio and almonds for garnishing, 65, Indian, To begin making the Gulab Phirni Recipe, soak the rice in water for half an hour.Drain water and pulse in a grinder till you get a grainy consistency.
The grains should feel gritty between your fingers and should be slightly bigger than semolina.Bring the milk to a brisk boil in a large saucepan, add the rice and saffron while whisking continuously.
Turn the heat to low and keep stirring to avoid lumps.Keep stirring the mixture every couple of minutes.After about 20 minutes the mixture will start to thicken.
Simmer the phirni mixture for another 20 to 25 minutes till it thickens considerably and the rice is completely cooked.
Stir Occasionally to avoid the Phirni from sticking to the bottom of the pan.Once done add the sugar and mix till it dissolves.
Turn off the heat and allow the Phirni mixture cool.
Once it's cooled completely, transfer to a mixer-grinder and pulse for exactly 5 seconds.
This helps to give the phirni a creaminess and remove any lumps.
 You can also use a hand blender as well.Stir in the rose petals and transfer the Gulab Phirni into serving bowls.
Garnish with chopped pistachios, almonds and rose petals.
Cool the Gulab Phirni in the refrigerator for at least 3 hours or overnight and serve cold.Serve Gulab Phirni Recipe along with samosas and Mawa Gujiya With Badam and Pista Recipe to guests during festive occasions.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Morphy_Richards_Gulab_Phirni_Video_recipe_8_1600.jpg, 6
Ingredients: coriander leaves,yogurt,green peas (matar),cashew nuts paste,onion,poppy seeds paste,coriander powder,green chilli paste,garlic paste

Malai Matar Paneer Recipe (Cottage Cheese & Peas In Rich Creamy Gravy), 1/2 cup Yogurt,1 tablespoon Cashew nuts - paste,1 cup Green peas (Matar),1 teaspoon Coriander Powder (Dhania),1 teaspoon Garlic - paste,1 tablespoon Green Chilli - paste,1 tablespoon Coriander leaves - chopped,1/2 tablespoon Poppy seeds - paste,1/2 cup Onion - chopped, 45, North Indian Recipes, To begin making the Malai Matar Paneer recipe, in a kadai/wok heat oil and add garlic paste.
As it turns light brown, add chopped onion.
Fry onion until the onion becomes soft and translucent.Next, add poppy seed paste, green chilli paste, coriander powder, salt, sugar and cook it for about 5 minutes.
After 5 minutes, add green peas and yogurt.
Cook the same for about 3 to 4 minutes.
Once the green peas are soft, add paneer cubes and give a stir.
Add 1/2 cup of warm water and let it cook for 5 minutes.After 5 minutes, add cashew nut paste and cook for about 7 to 8 minutes.
Check seasoning and garnish it with some chopped coriander leaves and give a stir.
 Malai Matar Paneer is ready to serve.Serve Malai Matar Paneer along with Lauki Raita, Kachumber Salad and Phulkas for a weekday meal with your family.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/usashis-gmail.com/Malai_Matar_Paneer_Cottage_cheese_with_Peas_in_rich_creamy_based_gravy.jpg, 9
Ingredients: cashew nuts,ginger,coriander (dhania) leaves,coconut,raisins,arrowroot flour (corn flour),sugar,lemon,peanuts (moongphali),cumin seeds (jeera),potato (aloo),green chillies

Aloo & Nariyal Ki Kachori Recipe (Pan Fried Farali Aloo Vada), 4 Potatoes (Aloo) - boiled and peeled,4 tablespoons Arrowroot flour - or (corn flour),1 tablespoons Raisins - chopped,1-1/2 tablespoons Lemon juice,1 teaspoon Cumin seeds (Jeera),1 inch Ginger - grated,1/2 cup Fresh coconut - grated,2 Green Chillies - finely chopped,1/3 cup Coriander (Dhania) Leaves - finely chopped,1/4 cup Cashew nuts - chopped,1-1/2 teaspoon Sugar,2 tablespoons Roasted Peanuts (Moongphali) - crushed, 60, North Indian Recipes, To begin making the Nariyal Ki Kachori Recipe (Farali Aloo Vada), in a large mixing bowl, first mash the boiled potatoes until it is creamy.
Add arrowroot powder, salt and cumin to the potato and stir well to combine.
Next we will make the stuffing for the potato mixture.
In a bowl combine the fresh coconut, coriander, green chili,ginger,lemon juice, sugar, cashew nuts, peanuts ,raisins and a pinch of salt to taste.
Use your fingers and combine all the ingredients well.Shape the potato mixture into lemon size balls.
Grease your palms and fingers with oil and take a potato ball and flatten it by pressing with your fingertips.
Spoon about a tablespoon of coconut mixture in the center.
 Cover the coconut mixture by bringing the potato from the sides to the center.
Smoothen it to make a farali aloo vada.
Dust the aloo vada lightly in the dry arrowroot powder or cornflour.
Preheat a Kuzhi Paniyaram pan, and add a few drops of oil in each cavity.
Place each of the stuffed Fatali Aloo Vadas into the cavities and fry until golden brown and crisp on all sides.
Make sure you fry the vadas on medium heat so they get cooked evenly.Serve the Nariyal Ki Kachori (Farali Aloo Vada) along with Coconut Chutney or Green Chutney for Navratri festival or any other special occasion in the family.
They made a healthy tea time snack or even appetizers for parties , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Anjana_Chaturvedi/Buff_vada_Nariyal_ki_kachori.jpg, 12
Ingredients: salt,cumin powder (jeera),onion,wheat bread crumbs,potato (aloo),eggs,turmeric powder,green chillies,sunflower oil

Egg Shoap Recipe | Assamese Appetizer, 1/2 teaspoon Turmeric powder (Haldi),Sunflower Oil - for deep frying,2 cups Whole Wheat Bread crumbs,Salt - to taste,1 teaspoons Cumin powder (Jeera),2 Green Chillies - finely chopped,1 Onion - finely chopped,3 Potatoes (Aloo) - boiled & mashed,4 Whole Eggs - boiled,2 Whole Eggs - beaten, 30, Assamese, To prepare Egg Shoap Recipe | Assamese Appetizer, in a large mixing bowl, add potatoes and boiled eggs and mash them well together.
Heat 2 teaspoons oil in a wok and add onions and green chilies.
Saute till translucent in color.Season with salt, turmeric and cumin powder and fry for another 2 minutes.
Add the fried onion mix into mashed potato and egg and mix well such that the flavors incorporates well.
Meanwhile, heat oil in a deep frying pan.Shape the egg and potato mix into round or oval cutlets.Dip them in beaten egg and roll over bread crumbs.Deep fry the cutlets till golden in color.Serve Egg Shoap Recipe | Assamese Appetizer hot with roasted tomato sauce during cooler evening.
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Ingredients: salt,ghee,water,flour (maida),sunflower oil

Bengali Luchi Recipe - Bengali Softa Maida Puffed Puri, Sunflower Oil - for deep frying,Lukewarm Water - for kneading,1/2 teaspoon Salt,3 cups All Purpose Flour (Maida),2 tablespoons Ghee, 50, Bengali Recipes, To begin making Bengali Style Luchi, first sift the flour with salt once into a large mixing bowl.Add oil or ghee to the same bowl and mix till incorporated.Make a well in the middle and add 1/2 cup of warm water.
Gently mix the water and flour and start kneading with your fingers.Gradually add more warm water as needed will the dough becomes easy to knead into a dry ball that is firm to touch, but soft and pliable when rolled.Knead the luchi dough for about 3-4 minutes till you have a smooth dough, like you will need when making poori.Cover with the luchi dough with a wet muslin cloth and let it rest for 15-20 minutes.When you already to make the Luchis, divide the dough in to about 20 small round balls of equal size.Roll out each portion into a perfect ball, and using a rolling pin, roll out each dough ball to 1/4 inch thickness and about 3 inches in diameter.Proceed to roll them all out.
Meanwhile, warm the oil in a kadai placed on medium heat, to begin deep frying the luchi.When the oil is hot, gently slide the rolled out luchi, one by one, into the kadai.
Fry for a minute on either sides, till they are puffy and cooked.
Do not brown the luchis.
The traditional luchi looks like a white puffed poori.Remove from the oil with a slotted spoon and drain briefly on kitchen paper.Serve Luchi with Bengali Cholar Dal or with Bengali Style Aloo Dum for a comfort Sunday brunch.
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Ingredients: salt,mustard seeds,red chilli powder,cloves garlic,mango,gingelly oil,methi seeds (fenugreek seeds)

Andhra Avakaya Recipe - Spicy Raw Mango Pickle Recipe, 30 cloves Garlic,2 tablespoons Methi Seeds (Fenugreek Seeds) - powdered,1 cup Mustard seeds - powdered,3 cups Gingelly oil,6 cups Mango (Raw) - chopped into big chunks,2 cups Red Chilli powder - (adjust),1 cup Salt, 40, Andhra, To begin with the Mango Avakaya pickle recipe, firstly take the chopped mango pieces in a big bowl, add in mustard seeds powder, fenugreek seeds powder, red chili powder and salt.Combine well and add 2 cups of oil.
Mix all the ingredients very well using your hand.Once it is mixed properly, add in the garlic cloves.
Combine and transfer this Mango Avakaya pickle to a pickle jar.Add 1 cup of oil on top and tightly close the lid and tie a clean and dry cloth over the lid and leave the Mango Avakaya pickle in a moisture free kitchen area.After 3 days remove the cloth and using a clean and dry ladle stir in the Mango Avakaya pickle.
Taste the pickle and if required add few spoons of salt and oil.Always remember retain a thin layer of oil on top of the pickle, otherwise the Mango Avakaya pickle will get dry and spoil.Again cover with a lid and tie a cloth tightly around the neck of the jar and leave the Mango Avakaya pickle to rest for another 2-3 days.After 7-8 days the Mango Avakaya pickle is ready to eat, use a clean and dry ladle and mix the pickle thoroughly up and down to ensure the oil is evenly spread and masalas are nicely mixed.Serve Mango Avakaya pickle with Dal Palak, steamed rice and Elai Vadam for a comfort meal.
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Ingredients: salt,green beans (french beans),ginger,green chilli,mustard seeds,coconut,potato (aloo) skin,gram dal (pottukadalai),carrot,coriander (dhania) leaves,cinnamon stick (dalchini),cumin seeds (jeera),turmeric powder,tamarind,kala jeera,sunflower oil

Brahmin Style Vegetable Kurma Recipe, 1 teaspoon Turmeric powder (Haldi),1 teaspoon Kala jeera,1 Green Chilli,100 grams Green beans (French Beans) - chopped in small pieces,1 inch Cinnamon Stick (Dalchini),Salt - to taste,1 teaspoon Cumin seeds (Jeera),2 Potatoes (Aloo) - skin peeled and diced,1 teaspoon Mustard seeds,2 Carrots (Gajjar) - diced,5 sprig Coriander (Dhania) Leaves,1 inch Ginger,1/2 cup Fresh coconut,10 grams Tamarind,1 Green Chilli - slit,Sunflower Oil,2 tablespoons Roasted Gram Dal (Pottukadalai), 35, South Indian Recipes, To begin making the Brahmin Style Vegetable Kurma Recipe, we will firstly wash, chop all the vegetables  and keep it ready.Then put all the ingredients for grinding including coconut, gram dal, coriander leaves, kala jeera, cumin seeds, green chilli, ginger, turmeric powder, tamarind into a mixer and grind into a smooth paste by adding little water.Heat a pressure cooker with oil, add mustard seeds, cloves and cinnamon stick and wait till they splutter for few seconds.Add carrots, green beans, potatoes and saute them until they soften.
Once the vegetables are half cooked you can add the ground paste.After 2 minutes, add water, salt and pressure cook for about 1 whistle.
Release the pressure naturally, open the cooker, give it a mix and serve the Vegetable Kurma hot.Serve the Brahmin Style Vegetable Kurma Recipe along with Tawa Paratha, along with a Bhaji Vada Recipe (Lentil And Vegetable Fritters) by the side to enjoy your everyday lunch.
You can also serve it with Steamed Rice and Carrot Methi Pachadi.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Brahmin_Style_vegetable_Kurma_Recipe_No_onion_and_No_Garlic.jpg, 16
Ingredients: salt,urad dal flour,asafoetida (hing),red chilli powder,water,gram flour (besan),ragi flour (finger millet nagli),cumin seeds (jeera),bajra flour ( pearl millet),rice flour,butter,sunflower oil

Ragi Murukku And Kodubale Recipe -Chakli And Kodubale, Sunflower Oil - for deep frying,1 tablespoon Butter - melted,Salt - to taste,1 cup Urad Dal Flour,3/4 cup Ragi Flour (Finger Millet/ Nagli),3/4 cup Bajra Flour ( Pearl Millet),1-1/2 cups Rice flour,1 tablespoon Cumin seeds (Jeera),2 cups Lukewarm Water,1 cup Gram flour (besan),1/4 teaspoon Asafoetida (hing),2 teaspoon Red Chilli powder, 35, South Indian Recipes, To begin with the Ragi Murukku, dry roast the four flours until aromatic for about 4 to 6 minutes on medium heat.
Switch off the heat and cool it completely.
Mix all the powders, chili powder, salt and cumin together.
Pour a tablespoon of melted butter in the mixture and mix thoroughly.Now add lukewarm water little by little and mix into a soft and pliable dough.
Roll them out into 3 or 4 sections and shape them into cylinders.To make KadubalesMake small balls, roll them out on a greased paper or plastic sheet.
Once the balls are long cylindrical tubes, join them to make tiny bangles.To make ChakliAdd the dough into the chakli maker.
Press them into tiny concentric circles, or strands, of any desired shape and size.Heat oil in a deep fry pan on medium-high.
When the oil starts to smoke, add a tiny ball of dough; if it sizzles and rises to the oil surface, the oil is hot enough.Reduce the heat to medium; gently lower the chaklis and kodubales into the oil.They will sink, and foam at first, then come up to the surface quickly.
Flip them over to the other side and let cook to a golden brown.
Drain the savouries on a paper napkin or sieve over a bowl.
When they are completely cool, store them in airtight boxes in a cool dark place.Serve Ragi snacks with a cup of hot masala chai to enjoy it.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Reshma_Seetharam/Ragi_snacks__chakli_and_kodubale.jpg, 12
Ingredients: salt,urad dal flour,asafoetida (hing),water,sunflower oil ghee butter,cumin seeds (jeera),rice flour,sunflower oil

Thenkuzhal Murukku Recipe - South Indian Snack, 1/2 cup Water - (or as required to make a firm dough),Sunflower Oil - for deep frying,3/4 teaspoon Asafoetida (hing),Salt - to taste,1 cup Rice flour,2 tablespoons Sunflower Oil - (hot) ghee or melted butter,1-1/2 teaspoon Cumin seeds (Jeera),1/4 cup Urad Dal Flour, 55, Tamil Nadu, To begin making the Thenkuzhal Murukku Recipe, first heat the oil in a wok/kadhai.In a mixing bowl add the flours, cumin seeds, hing, salt and mix everything well.Add little water and mix with the flours.
Add more water and mix till you get a firm dough.Put a portion of the dough in the Thenkuzhal press.
Keep the rest of the dough covered.Apply a little pressure on the handles and swirl the press to make a rough circle.Gently slide the Thenkuzhal in hot oil and fry on low to medium flame till it becomes crisp and light brown in colour.Once done take it out with a slotted spoon and drain on an absorbent paper.Repeat for the rest of the dough.
For the last 1-2 tablespoons of the batter, which cannot be pressed make small balls and deep fry them in a deep fry pan.Cool and store in an airtight container.
Serve Thenkuzhal Murukku as a tea time snack with with Masala Chai or South Indian Filter Coffee Recipe With Filter Coffee Powder.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Thenkuzal__South_Indian_snack_made_using_Rice_flour_and_Urad_dal_flour.jpg, 8
Ingredients: cashew nuts,pineapple,saffron strands dipped water,ghee,pistachios,cardamom (elaichi) podsseeds,raisins,water,sugar,sooji (semolina rava)

Pineapple And Semolina Sheera Recipe, 1/2 cup Ghee,Water - as required,1/2 teaspoon Cardamom (Elaichi) Pods/Seeds - powdered,Saffron strands - dipped in 1 tablespoon warm water,7 Raisins,7 Pistachios - sliced,7 Cashew nuts - sliced,1/2 cup Sugar,1/2 cup Sooji (Semolina/ Rava),1/2 cup Pineapple - chopped, 35, North Indian Recipes, To begin with Pineapple And Semolina Sheera Recipe, first heat ghee in kadhai and add semolina.
Stir it continuously till it turns golden brown.No add chopped pineappleand mix it well, cover the kadhai with a lid and allow it to cook for 2 – 3 minutes.Now add water and give it a stir so that semolina doesn’t form lumps.
As you keep stiring the mixture starts to cook, leave it on medium flame for another 2 – 3 minutes.Once cooked add sugar, continue to stir the sheera so that the moisture is not there.Before putting the flame down add saffron water, some cardamom powder and raisins, mix it well and taste if the sugar is fine and if everything tastes perfect remove the kadai from heat.Transfer the Pineapple and Semolina Sheera to a serving bowl and garnish it with sliced cashew and Pistachio.
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Ingredients: tomato,salt,cardamom (elaichi) podsseeds,bay leaf (tej patta),cloves garlic,water,ginger garlic paste,coriander (dhania) leaves,dry red chillies,onion,chicken,wheat bread crumbs,mace (javitri),kasuri methi (dried fenugreek leaves),sunflower oil the meatbs,green chillies,butter,garam masala powder,sunflower oil

Chicken Meatballs In A Makhni Gravy Recipe, Sunflower Oil - for shallow frying the meatballs,1/4 cup Whole Wheat Bread crumbs,Salt - as per you taste,1 Mace (Javitri),5 Tomatoes,8 cloves Garlic - finely chopped,3 tablespoons Fresh cream,3 Green Chillies - finely chopped,1 teaspoon Garam masala powder,2 Cardamom (Elaichi) Pods/Seeds,500 grams Chicken - cleaned and minced,2 tablespoons Honey,1 Onion - roughly chopped,1 tablespoon Kasuri Methi (Dried Fenugreek Leaves),2 sprig Coriander (Dhania) Leaves,1 tablespoons Sunflower Oil,2 tablespoon Butter,2 tablespoons Ginger Garlic Paste,1 Bay leaf (tej patta),1 Onion,3/4 cup Water,5 Dry Red Chillies, 45, North Indian Recipes, To begin making Chicken Meatballs In A Makhni Gravy, we will firstly make the meatballs.Add the minced chicken, onions, garlic, green chillies, and salt in a mixing bowl.
Mix well to form a uniform mixture.
Prepare lemon sized meatballs and keep it aside.
In a skillet, add 3 tablespoons of oil, place the prepared meatballs and shallow fry them until the chicken is cooked and the outer part of the meatball is crisp.
Drain the meatballs on a paper napkin to absorb the excess oil and keep it aside.
The next step is to prepare the gravy.
Heat  2 tablespoons of butter in a heavy bottomed pan on low flame.Once the butter melts, add the cardamom pods, mace and saute it for about 15 seconds.Add the roughly chopped onions and cook till they become soft and translucent.
Add the ginger garlic paste, cook until the raw smell goes away.
This will take about 2 minutes.After 2 minutes, add in the tomatoes, cashews, salt and a little water.
Cover and cook till the tomatoes are mushy and soft.
Turn off the flame and let the mixture cool.
Once cooled, transfer to a mixer grinder jar and grind to a smooth paste along with some water.
In the same kadai, add some more oil.
Once it is hot, add bayleaf, tomato onion masala and cook for about 5 to 7 minutes.
Next, add in the cream, kasuri methi, salt and garam masala.
Cook for about a minute.Mix in the honey little by little while adjusting the balance of sweet and tangy.
Mix everything properly.Drop the meatballs, cover the pan and simmer on a low flame for another 5 minutes.
Turn off the flame and transfer to a serving dish.
Garnish with coriander leaves and fresh cream.
Your Chicken Meatballs In A Makhni Gravy is ready to be served.
Serve Chicken Meatballs In A Makhni Gravy along with Phulkas or Jeera Rice along with a Moong Sprouts Salad with Grated Carrots and Cucumber for a weekday dinner.
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Ingredients: salt,rice rava,curry leaves,cumin seeds (jeera),avarekalu lilva beans,green chillies

Avarekalu Kadubu Recipe (Hyacinth Beans Steamed Dumplings), 1/2 cup Avarekalu / Lilva Beans - boiled,Salt - to taste,1 cup Rice rava,1 teaspoon Cumin seeds (Jeera),1 Green Chillies - finely chopped,1 sprig Curry leaves - finely chopped, 25, Karnataka, To begin making Avarekalu Kadubu Recipe (Hyacinth Beans Steamed Dumplings), take a kadai and dry roast the rice rava on a medium heat for about 5 minutes or until fragrant and pour it out on a bowl.
Keep aside.Boil hyacinth beans with a little salt in water until they are cooked well.
This will take around 10 minutes.
It is better not to use a pressure cooker; use a saucepan to cook the lilva beans since they will retain their shape and wont be mushy.Drain and keep aside on a plate to cool till handleable.
You can reserve the drained water to use for later.Put the idli steamer on medium heat with a cup water added to it.Take a bowl, add the dry roasted rice rava, boiled hyacinth beans, chopped curry leaves, chilli, cumin seeds, season with salt and mix well.To this add 1/2 cup lukewarm water (you can use the stock of water that you cooked the avarekalu in) and mix well.
The mixture should be crumbly but should hold the shape if pressed tightly between fingers and palm.Take a small portion of the mixture, and hold it tightly to form a ball.
Likewise, form small balls of kadubu with the rest of the mixture.Place these kadubu into the steamer, close it with a lid and steam for about 8 minutes on medium high heat or till firm and done.Serve the Avarekalu Kadubu Recipe (Hyacinth Beans Steamed Dumplings) along with South Indian Coconut Chutney for breakfast along with South Indian Filter Coffee Recipe or as an after school snack for the kids.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Avarekalu_Kadubu_Recipe_Hyacinth_Beans_Steamed_Dumplings.jpg, 6
Ingredients: pistachios,ghee,milk,cardamom powder (elaichi),cocoa powder dark,condensed milk,milk powder,butter

Chocolate Peda Recipe, 1/4 Pistachios - chopped,1/4 cup Cocoa Powder - dark,2 tablespoons Ghee - (to rub it in hands before shaping peda),1/4 cup Milk,400 grams Condensed Milk,2 cups Milk Powder,2 tablespoons Butter,1 tablespoon Cardamom Powder (Elaichi), 35, Indian, To begin making the Chocolate Peda, melt the butter in a non-stick pan on low heat.
When it is melted, switch off the heat and add milk powder & dark cocoa powder.Using a spatula mix the ingredients well and then add the condensed milk.
Now turn on the heat and keep it in a low flame.Start stirring the mixture and slowly add milk and cardamom powder.
Continue stirring for about 10-12 minutes.The chocolate mixture will start to leave the sides of the pan.
At this stage, turn off the flame and transfer the mixture on to a plate greased with ghee.Rub your hands with a tablespoon of ghee and then start shaping the pedas.The pedas will initially be sticky and after around 3-4 hours they start to hold the shape well.Using your thumb make an impression at the centre of the pedas and fill it with chopped pistachios.Serve Chocolate Peda as a sweet dish during special occasions and festivals.
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