anandhuvasudev/southindiandish huggingface dataset:
Ingredients: yellow bell pepper (capsicum),salt,red bell pepper (capsicum),cumin powder (jeera),paprika powder,coriander (dhania) leaves,leek,tomato charred,cloves garlic,virgin olive oil,coriander (dhania) leaves,onion,lemon,rajma (large kidney beans),sweet corn,green bell pepper (capsicum),tortillas chips

Mexican Fiesta Soup With Roasted Tomatillo Pesto Recipe, 1 tablespoon Lemon juice,1/2 cup Red Bell pepper (Capsicum) - finely chopped,1/2 cup Yellow Bell Pepper (Capsicum) - finely chopped,1 teaspoon Cumin powder (Jeera),2 cloves Garlic,2 teaspoon Coriander (Dhania) Leaves,Salt - to taste,1 Leek - finely chopped,2 Tomatoes - charred,1/2 cup Sweet corn - boiled,1/2 cup Green Bell Pepper (Capsicum) - finely chopped,1 Onion - finely chopped,1/2 cup Rajma (Large Kidney Beans) - boiled,10 Tortillas - chips for garnish,1 sprig Coriander (Dhania) Leaves - for garnish,2 tablespoons Extra Virgin Olive Oil,1/2 teaspoon Paprika powder, 25, Mexican, To begin making Mexican Fiesta Soup with Roasted Tomatillo Pesto Recipe, we first start with making the tomatillo pesto.Wash and massage the tomatoes with little oil and roast it on open stove till the tomatoes are all charred from all sides.Likewise, also char the garlic cloves and keep aside.Now peel the skin of tomatoes and garlic, make a fine paste of it along with coriander leaves, a tablespoon of olive oil using a mixer grinder and keep aside.Heat oil in a pan, add the leek and the onions, saute until it turns translucent.Add the red, yellow and green bell peppers and saute for a minute.Add the boiled corn and red kidney beans and mix well.Add in the cumin powder, paprika and the prepared tomato pesto, season with salt and mix well.Add in 4 cups of water, simmer for 10 minutes and switch off the flame.Garnish with lemon juice, coriander leaves and few tortilla chips on top.Serve the Mexican Fiesta Soup with Roasted Tomatillo Pesto Recipe along with few slices of freshly baked focaccia for a healthy and hearty weeknight dinner.
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Ingredients: cashew nuts,ghee,saffron strands strands,milk,raisins,water,sugar,cardamom powder (elaichi),sooji (semolina rava)

North Indian Sooji Halwa Recipe, 1/2 cup Ghee,3/4 cup Sugar,2 Saffron strands - strands,2 tablespoons Raisins,1 cup Milk,1 teaspoon Cardamom Powder (Elaichi),1 tablespoon Ghee,10 Cashew nuts - halved,2 cups Water,1 cup Sooji (Semolina/ Rava), 40, North Indian Recipes, To begin making the Sooji Ka Halwa Recipe, we will first begin by boiling the water, milk, sugar, saffron and cardamom in a sauce pan and stirring until the sugar melts.
Keep the liquid mixture aside on simmer in another stove.In wide heavy bottomed pan heat ghee on medium heat; add the semolina (rava/sooji) and roast until the semolina gives out a roasted aroma and also turns light golden brown color.
Take care not to let it over brown.Gradually begin to stir in the hot liquid mixture you prepared earlier.
Take care to keep the heat in medium as the mixture will splutter around as you pour the hot liquid to the semolina.Keep stirring the mixture and the semolina will continue to thicken.
Once it has thickened it will begin to leave the sides of the pan.
Cover the pan and simmer for a couple of minutes stirring occasionally.You will notice the sooji is cooked and when you stir the whole mixture comes away from the sides of the pan.
At this stage, turn off the heat, cover the pan with a lid and let the sooji ka halwa to rest for a few minutes.In another small pan; heat the ghee on medium heat; add the cashew nuts and raisins and roast them until the cashew nuts turn golden brown.Turn off heat and stir this to the Sooji HalwaServe the Sooji Halwa along with Puri and Amritsari Chole With Kala Chana for a simple and delicious Sunday lunch.
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Ingredients: salt,asafoetida (hing),jaggery,mustard seeds (or kuriyasplit),lemon,turmeric powder,gram green chillies pat dried,sunflower oil

Mustard Green Chilli Pickle Recipe, 4 tablespoon Mustard seeds - (or kuriya-split),Salt - to taste,5 tablespoons Sunflower Oil,1/2 tablespoon Lemon juice,1/4 teaspoon Jaggery,1 teaspoon Turmeric powder (Haldi),250 gram Green Chillies - washed & pat dried,1 pinch Asafoetida (hing), 10, Indian, To begin making the Mustard Green Chilli Pickle, firstly cut the green chillies into half or more pieces.Take the green chillies in a mixing bowl, add a pinch of salt and mix well.Keep those chillies in a bowl for at least half an hour.
Drain the chilli-salt water and keep green chillies in a bowl.
(This way green chillies will reduce their spicyness)Take another mixing bowl.
Combine mustard splits (kuriya), asafoetida, oil, salt, jaggery, lemon juice and turmeric powder in a bowl.Toss all the ingredients and beat them in round motion with hand for about 4 to 5 minutes.After 4 to 5 minutes, add the green chilies and toss them.
Mix everything well.Adjust salt and lemon juice according to your taste.
Transfer them in to a sterilised bottle or in a glass jar and store in a fridge for long.Serve Mustard Green Chilli Pickle with your everyday meal for that extra hint of tanginess and spiciness.
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Ingredients: salt,orange,ginger,green chilli,asafoetida (hing),mustard seeds,jaggery,sesame (gingelly) oil,water,curry leaves,tamarind paste,turmeric powder,sambar powder

Orange Peel Kuzhambu Recipe - Orange Peel Tamarind Based Curry, Salt - as per your taste,1/3 cup Orange peel - finely chopped,1 Green Chilli - slit lengthwise,2 tablespoon Jaggery,1 teaspoon Mustard seeds,2 tablespoons Sesame (Gingelly) Oil,2 tablespoon Sambar Powder,1 inch Ginger - thinly sliced,1 cup Water,1/4 teaspoon Asafoetida (hing),1/4 teaspoon Turmeric powder (Haldi),1 sprig Curry leaves,1 cup Tamarind Paste, 30, South Indian Recipes, To begin making the Orange Peel Kuzhambu Recipe, heat a teaspoon of oil in a kadai over medium heat.Once the oil is hot, add mustard seeds.
Once the seeds splutter, add slit green chillies, sliced ginger and curry leaves.
Saute it for about 30 seconds.Then, add the chopped Orange peel and saute for a few minutes until the orange peels shrivel.
Next, add salt, sambar powder, turmeric powder, asafoetida and stir everything well until the sambar powder gets coated well on the orange peel.
This will take about 2 to 3 minutes.Once done, stir in the tamarind juice and add jaggery to it.
Add 1 cup water and allow it to boil for 5 minutes on rolling boil.Once the water has reduced to half the quantity and the gravy is thickened, you can switch off the flame.
This would take 15 - 20 minutes.Orange Peel Kuzhambu is ready to be served.
Serve Orange Peel Kuzhambu along with Steaming Hot Rice & Keerai Kootu for a sumptuous lunch.
You can also serve this kuzhambu along with Pongal, Dosa, Idli or Upma.
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Ingredients: salt,red chilli powder,amchur (dry mango powder) juice lemon,coriander powder,potato (aloo),turmeric powder,sunflower oil butter

Aloo Took Recipe - Sindhi Style Double Baked Crispy Potatoes, 1 teaspoon Turmeric powder (Haldi),Salt - to taste,10 Potatoes (Aloo) - small size but not baby potatoes,1 teaspoon Coriander Powder (Dhania),2 tablespoons Sunflower Oil - or butter,2 teaspoon Red Chilli powder,1/2 teaspoon Amchur (Dry Mango Powder) - or Juice of 1 lemon, 70, Sindhi, To begin making the Tuk Patata or Aloo Took Recipe, first we need to thoroughly clean the potatoes under running water.
Next, peel them and place them in a heavy bottomed pot, with enough water to submerge them completely.To parboil them, add a dash of salt to it, and place the pot on the heat.
Bring the water to a boil and then simmer for about 7-10 minutes until the potatoes are slightly softened by cooking.
They should not be soft enough to mash, but cooked enough to allow a knife to be poked through them.Meanwhile, set your oven to preheat at 180 degrees C.
Once the potatoes are parboiled, drain them from the water and transfer them potatoes onto a baking tray.Drizzle the oil or add the butter and toss the potatoes thoroughly so they are coated well.
Place them in the oven to bake for 30 minutes.After 30 minutes, remove the tray from the oven and allow the potatoes to cool slightly, for about 10 minutes.
Meanwhile do not turn the oven off, allow it to remain heating.Then, using a potato masher or the back of a flat-ish spoon/ladle, press each potatoes gently/lightly to roughly break open the potato and slightly flatten it.
Take care not to flatten it too much or the potatoes will disintegrate.
They should be open, but hold together.Once you have flattened all the potatoes, generously sprinkle the spice powders along with some salt all over the potatoes and toss gently, to avoid the potatoes from falling apart.Once again, bake them for 30 minutes or till the potatoes are golden brown and crisp.
Flip them once in between.When done, remove them from the oven, adjust seasoning if required, sprinkle Amchur powder or squeeze lemon juice over it.Serve the Tuk Patata or Aloo Took hot along with North Indian Style Dal or Kadhi and Rice for a delicious, simple meal.
You can also serve it as a tea-time snack with Pudina Chutney and Masala Chai for a tea time indulgence.
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Ingredients: salt,mustard seeds,foxtail millet,asafoetida (hing),jaggery,sesame (gingelly) oil,water,black peppercorns,curry leaves,dry red chillies,methi seeds (fenugreek seeds),peanuts (moongphali),turmeric powder,chana dal (bengal gram dal),sesame (gingelly) oil gingelly oil,tamarind lemon

Poliyodharai / Puliyogare Recipe (using Millets), 1/4 cup Roasted Peanuts (Moongphali),4 Dry Red Chillies,3 teaspoons Methi Seeds (Fenugreek Seeds),1 1/2 teaspoon Turmeric powder (Haldi),1 cup Foxtail Millet,Sesame (Gingelly) Oil - or gingelly oil,8 Curry leaves,1 teaspoon Whole Black Peppercorns,5 tablespoon Sesame (Gingelly) Oil,Salt - as needed,Water - as needed,2 tablespoons Chana dal (Bengal Gram Dal),1/2 teaspoon Asafoetida (hing),1 tablespoon Chana dal (Bengal Gram Dal),Salt,1 tablespoon Mustard seeds,1/2 teaspoon Jaggery,Tamarind - lemon sized, 55, South Indian Recipes, Method for Making PulikachalSoak the tamarind in water for at least one hour and extract the juice.
Keep the juice asideTake all the ingredients listed under Roast and Grind and dry roast them until it turns golden brown.
Cool them completely and grind to a fine powder.Heat oil in a pan, add the mustard seeds, red chillies and allow it to crackle and roast for a few seconds.
Add the tamarind extract, turmeric powder, salt, curry leaves and asafoetida.
Add enough water to make it thin and allow it to boil for atleast 20 minutes or until the volume reduces to half.Once the volume has reduced to half, add the jaggery and the ground spice powder.
Allow this mixture to boil for another 5 minutes or until the mixtures starts to thicken.
Turn off the heat and cool the pulikachal.
Add the roasted peanuts and keep aside.
This this the Pulikachal mixture to make the Tamarind Rice.
You can store this mixture in the refrigerator for about a week and use it as and when required.
Method to cook the MilletsMillets cook in a similar way to rice.
Based on the kind of millet you use the cooking times will differ.
In this recipe I am using foxtail millet that cooks fairly easily.
Place the millet into the pressure cooker, along with 2 cups of water and salt.Close the cooker, place the weight on and pressure cook for two whistles.
After two whistles turn the heat to low and simmer for about 3 minutes and turn off the heat.
Allow the pressure to release naturally, as the millets will continue to cook under the existing pressure.
Once the pressure is releasedAllow the pressure to release naturally, as the millets will continue to cook under the existing pressure.
Once the pressure is released, open the cooker and fluff up the millets and allow them to air out a bit, before mixing it with the Puliyodharai mixMethod to Make the Puliyodharai / Puliyogare RecipeYou can now mix the pulikachal with steamed millet in small quantities depending upon how tangy and how spicy you want the rice to be.
Allow the millet to rest in this tangy pulikachal for atleast 20 minutes before serving.The Puliyodharai / Puliyogare  - Spicy Tamarind Millet is now ready to be served.
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Ingredients: salt,wheat flour,ginger,arhar dal (split toor dal),green chilli,coriander (dhania) seeds,kala jeera

Andhra Steel Kandi Attu Recipe (Tour Dal Dosa Recipe), 2 cups Arhar dal (Split Toor Dal),2 Green Chilli,2 teaspoon Kala jeera,Salt - to taste,1/2 cup Whole Wheat Flour,1 inch Ginger,1 teaspoon Coriander (Dhania) Seeds, 175, Andhra, To begin making the Andhra Style Kandi Attu soak the dal, coriander seeds and jeera seeds in water for at least two hours.Grind the dal along with the rest of the ingredients into a smooth batter by adding little water.Transfer it to a bowl and add the wheat flour and mix.
You can add some more water as well and make the batter same as the dosa batter consistency.Heat the skillet on medium heat.
Pour a ladleful of batter over the skillet and spread the batter evenly using a spiral motion from inside out.Pour a teaspoon of oil or ghee around the edges and.Increase the heat and cook for couple of minutes until the bottom of the dosa starts to turn golden brown.Turn over carefully and cook the other side for a few seconds.
Turn over again and then fold them into half or roll them into a cylinder.Serve the Andhra Style Kandi Attu can be served along with Sweet and Spicy Tomato Chutney or Idli Dosa Milagai Podi Recipe to enjoy your morning breakfast.
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Ingredients: curd,milk ( cooled),milk powder,dates

Easy Homemade Sugar Free Dates Flavored Yogurt Recipe, 2 teaspoon Milk Powder,1/2 cup Dates - pitted,500 ml Milk - (boiled and cooled),2 teaspoons Curd (Dahi / Yogurt), 20, Indian, To begin making Easy Homemade Sugar Free Dates Flavored Yogurt Recipe, blend dates with just enough milk to make a fine paste.Run the date paste through a sieve with small holes to remove all the skin.
Keep the smooth date paste aside.Heat the rest of the milk in a saucepan; stir in powdered milk and mix well.Reduce heat and stir in the date paste; whisk until well incorporated and smooth.
Heat the whole mixture until it is hot but not boiling.Remove from heat and let cool until it is lukewarm .you should be able to hold a clean finger in it for at least 10 seconds without feeling uncomfortable.
Do not let it cool too much.Once it reaches that temperature, gently stir in the starter culture; plain yogurt and whisk until smooth.Gently decant the date flavored mixture into containers in which you want the yogurt to set.There are various ways you can incubate the mixture to form yogurt.
I normally place the bowls in an insulated container which has a lid and leave it aside for 6 to 8 hours or until the yogurt has set completely; it all depends upon the culture used, the temperature of the yogurt, and whether you want it sweet or sour.If you have an oven, you can turn the oven on and heat it until it reaches 120 degrees F; turn it off, place the yogurt container in the oven, close the door but leave the oven light on.Incubate for 4 to 6 hours or more if you want a tarter yogurt.
Check in between to see if it has set.Once set, refrigerate until serving time.
Enjoy sugar free date yogurt topped with more dates!Serve Easy Homemade Sugar Free Dates Flavored Yogurt Recipe as a cheat dessert after a dinner like Paneer Pulao With Green Peas Recipe, Yellow Pumpkin Dal Recipe and Kachumber Salad Recipe With Cucumber, Onion & Tomatoes.
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Ingredients: salt,chocolate sauce,bananas caramelised,milk (full fat) cooled,pistachios,water,sugar,nutella,badam (almond),eggs,vanilla ice,pomegranate fruit kernels,mango (ripe) per crepe,flour (maida),butter

Crepes Stuffed with Nutella and Seasonal Fruits Recipe, 8 Ripe Bananas - sliced and caramelised (as required),1 cup All Purpose Flour (Maida),1 tablespoon Sugar,1 tablespoon Fresh Pomegranate Fruit Kernels - as required,2 teaspoons Badam (Almond) - as required (chopped),1 Vanilla Ice cream - as required,1/2 cup Water,3 tablespoons Butter - melted,Salt - a pinch,Pistachios - as required (chopped),1 cup Milk - (full fat) cooled to room temperature,8 Mango (Ripe) - sliced per crepe (as required),2 Whole Eggs,Nutella Spread - as needed,Chocolate sauce - to drizzle, 30, Continental, *Instruction for CrepesTo prepare for Crepes Stuffed with Nutella and Seasonal Fruits Recipe, get all the ingredients handy.
Mix all the dry ingredients in a large mixing bowl.Take another mixing bowl and whisk eggs until frothy.
Now combine frothy eggs and mixed dry ingredients.Next, pour milk, water and melted butter.
Whisk until there are no lumps and forms a smooth batter.
Allow it to rest for 10 mins.Heat a flat non-stick pan and ladle a half cup of the batter in the center.Swirl the pan all around to spread the batter evenly.do this quickly.
Allow it to cook for a couple of minutes.Then, flip it with a spatula to the other side carefully and let it cook for a minute.Once done, transfer it to a plate and continue cooking rest of the crepes.Assembling and ServingSpread as much Nutella as you would like on each crepe.Lay some mango slices, pomegranate arils and caramelized banana on the centre of crepe.Fold from both sides toward the centre.Just before serving, plop a scoop of ice cream, a drizzle of chocolate syrup, lay on some more fruits and sprinkle the chopped nuts to devour the yummy Crepes Stuffed with Nutella and Seasonal Fruits Recipe.Bon appetit! Serve Crepes Stuffed with Nutella and Seasonal Fruits with Espresso Coffee for Breakfast with friends or family.
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Ingredients: milk rd milk,spring onion (bulb greens),cheddar cheese,red onion,green chillies,butter

Easy Homemade Queso Dip Recipe, 2 Green Chillies,4 Cheddar cheese - slices,2 tablespoons Spring Onion (Bulb & Greens) - finely chopped,1/4 cup Red onion - finely chopped,1/4 cup Milk - ¼ to 1/3rd cup of milk,2 teaspoons Butter, 10, Continental, To begin making the Easy Homemade Queso Dip recipe, melt the butter over medium heat in a saucepan.
When the butter starts to melt, add the chopped onions, green chillies and 2 tablespoons of green onions.Saute for 2 to 3 minutes until the onions are soft and you get a nice aroma from the slightly fried onions, green chillies and green onions.Stir in milk and bring to a boil over medium heat, stirring constantly.When the milk comes to a low simmer, add about 3 to 4 slices of cheese, roughly cut up and continue to stir.
Whisk until the mixture turns smooth and creamy.If you find the queso mixture too runny, add more cheese slices one at a time until you get the desired consistency of the cheese dip.Remove from heat, garnish with more green onions and serve hot as a dip with tortilla chips, potato chips, pretzels, crackers or with any Mexican dish.Serve Easy Homemade Queso Dip with Homemade nachos, Sweet Potato Fries for your tea time snack.
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Ingredients: salt,enos fruit salt (or baking powder),ginger,mustard seeds,coriander (dhania) leaves,curd,ragi flour (finger millet nagli),curry leaves,sooji (semolina rava),green chillies,instant oats (oatmeal),sunflower oil

Ragi & Oats Rava Idli Recipe-Finger Millet and Oats Idli, 1 cup Curd (Dahi / Yogurt),2 teaspoons Sunflower Oil,Salt - to taste,1 inch Ginger - finely chopped,Coriander (Dhania) Leaves - few,1 teaspoon Mustard seeds,2 Green Chillies - finely chopped,1 sprig Curry leaves - finely chopped,1/2 cup Instant Oats (Oatmeal),2 teaspoon Enos fruit salt - (or 1 teaspoon baking powder),1 cup Ragi Flour (Finger Millet/ Nagli),1 cup Sooji (Semolina/ Rava), 40, South Indian Recipes, To begin making the Ragi & Oats Rava Idli Recipe, combine the ragi flour, oats, rava, yogurt and a little salt in a large mixing bowl.Add around one cup of water little at a time to make a thick batter.
 Allow the mixture to rest for 10 to 15 minutes.Heat oil in a pan on medium flame, add in the mustard seeds and curry leaves and allow it to crackle.
Turn off heat and keep aside.Once the batter has rested for 15 minutes, adjust the consistency of the batter.
It should be that of a thick pouring consistency.
 Next add in the seasoning, green chillies, ginger, enos fruit salt and the tablespoon of oil.
Stir well to combine.Preheat an idli steamer with enough water.
Grease the idli plates.Pour the Ragi Oats Rava Idli batter into the idli mould cavities.
Place into the preheated steamer and steam the idlis for 10-15 minutes until a skewer inserted in the centre comes out clean.Once steamed, remove the Ragi Oats Rava Idli from the steamer and keep aside for 5 minutes.
Sprinkle some water over the idli's so they come out clean when you take them out of the cavities.
Use a spoon to run through the sides of the cavities to remove idlis.Ragi & Oats Rava Idli Recipe a super simple recipe that can be served along with High-Protein Peanut Chutney Recipe and Idli Milagai Podi.For an Indian Diabetic Meal serve this Ragi & Oats Rava Idli Recipe serve it along with Murungai Keerai Thogayal Recipe and Sundakkai And Methi Leaves Sambar Recipe for a complete meal.
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Ingredients: sweet spicy red chilli sauce (tomato chilli sauce),salt,gram tofu masala,ginger,green chilli,mixed vegetables (carrot,sesame (gingelly) oil,chilli vinegar,onion,black pepper powder,hakka noodles,dijon mustard

Scrambled Tofu Noodles Recipe, Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce) - for serving,1 cup Mixed vegetables - (carrot,1 Green Chilli,100 gram Tofu - masala,2 cup Hakka Noodles,1/4 teaspoon Chilli vinegar,1/4 teaspoon Black pepper powder,3 teaspoons Sesame (Gingelly) Oil,Salt - to taste,1/4 teaspoon Ginger,1 Onion,2 teaspoon Dijon Mustard, 20, Asian, To begin making the Scrambled Tofu Noodles recipe, first chop ginger, green chilli, onion and vegetables including carrot, green beans and scallions.Take a bowl and scramble the tofu.
Add the yellow mustard and mix it properly.Heat some oil in a heavy bottomed pan.
Add onion, ginger, green chilli, salt and vegetable and cook for about for 3 minutes.After 3 minutes, add the tofu and vinegar, fry for few minutes.
Toss the noodles with little salt and pepper.
Turn off the flame after 2 minutes.
Check Seasoning and serve hot with sauce and few cubes of tofu garnish.Serve Scrambled Tofu Noodles along with Asian Style Stuffed Omelette for a weekend brunch with your family.
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