anandhuvasudev/southindiandish huggingface dataset:
Ingredients: black cardamom (badi elaichi),cumin powder (jeera),red chillies,kashmiri red chilli powder,salt,mustard oil,cardamom (elaichi) podsseeds,mutton ribs,black peppercorns,mace powder,curd,onion,cinnamon stick (dalchini),ginger paste,turmeric powder,cloves (laung),garlic paste

Mutton Chaap Recipe - Slow Cooked Lamb Chops, 1 teaspoon Kashmiri Red Chilli Powder,1/2 teaspoon Turmeric powder (Haldi),Mace powder - a pinch,3 Onions - sliced,1 cup Curd (Dahi / Yogurt) - beaten,4 Whole Black Peppercorns,2 Cardamom (Elaichi) Pods/Seeds,1/4 teaspoon Cloves (Laung),1 Black cardamom (Badi Elaichi) - crushed,Salt - to taste,2 tablespoons Mustard oil,2 teaspoon Ginger - paste,1 teaspoon Garlic - paste,2 Cinnamon Stick (Dalchini),2 Fresh Red chillies,400 grams Mutton - ribs,1/4 teaspoon Cumin powder (Jeera), 180, Mughlai, To begin making Mutton Chaap Recipe, first wash the meat and pat dry it on a kitchen towel.Take a medium sized bowl, add curd, mace powder, salt, half of ginger and garlic paste and mix the mixture well.
Now add the mutton pieces and mix well so that the mixture coats completely on the meat.
Cover the bowl and refrigerate overnight or for 2 hours at least.Place a pressure cooker on the stove on medium flame and add some oil.
Add the onions and fry till brown in colour.Add the ginger and garlic paste, 1 tablespoon water, pepper corn, cloves, red chilli, chilli powder, turmeric powder, cumin powder, salt and crushed brown cardamom.
Add the marinated mutton into the pressure cooker and stir fry for 15 minutes.
Add half a cup of water to the pressure cooker and close the lid.Cook on medium heat for up to 5 whistles.Check for salt, and if the mutton is not fully cooked and getting dried up add 1/4th cup water and cook for few more whistles.Open the lid and add green cardamom powder, rest for 15 minutes before eating.Serve Mutton Chaap along with Rumali Roti Recipe and Mooli Raita Recipe for a brilliant sunday lunch.
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Ingredients: coconut milk,carrot coins,red bell pepper (capsicum),tofu,tomato,spring onion greens,red chillies,ginger,chinese spice powder,green peas (matar),sesame (gingelly) oil,cloves garlic,stalk lemon grass leaves,broccoli florets,turmeric powder

Lemongrass Tofu and Vegetable Curry Recipe, 1/2 teaspoon Turmeric powder (Haldi),1 Red Bell pepper (Capsicum) - thinly sliced,2 cloves Garlic,2 Spring Onion Greens - finely chopped,250 grams Tofu - cut into cubes,1 Stalk Lemon Grass - chopped with leaves,200 ml Coconut milk,1 inch Ginger,2 Fresh Red chillies - chopped,2 teaspoon Chinese 5 Spice Powder,1/4 cup Green peas (Matar) - steamed,1/4 Homemade tomato puree,1 tablespoon Sesame (Gingelly) Oil,250 grams Broccoli - cut to florets,2 Carrots (Gajjar) - cut into round coins, 55, Fusion, To begin making the Lemongrass Tofu and Vegetable Curry Recipe we have to get a set of ingredients ready.
Keep the vegetables cut and ready.Make the Lemon Grass Curry Paste, by blending all the curry paste ingredients into a smooth paste adding very little water.
Keep this aside.Next make the homemade tomato puree.
Keep this aside.
I most often make a batch of it and refrigerate it, so when I have to make recipes like this, it comes in handy.
Whisk the coconut milk, tomato puree, the lemon grass curry paste, salt, turmeric powder and curry powder until well combined.
Check the salt and spice levels and adjust it to suit your taste.
Add in the tofu cubes and keep this aside.Now we are ready to bring out ingredients together for the Lemongrass Tofu and Vegetable Curry Recipe.Heat a teaspoon of oil in a large wok; add in all the vegetables together, sprinkle some salt and stir fry on high heat until the vegetables are lightly cooked and steamed.
Once the vegetables are cooked, pour in the Lemon grass curry mixture along with the tofu and stir to combine.Turn the heat to medium high and bring the curry to a boil.
After a minute of boiling, turn off the heat and transfer the curry to a serving bowl.Serve the Tofu and Vegetable Curry along with brown rice or even Thai Jasmine Sticky Rice Recipe, Papaya Orange Pomegranate Salad Recipe With Roasted Peanuts and Coconut Tapioca Pudding Recipe with Spicy Strawberry Sauce for as healthy wholesome weeknight dinner.
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Ingredients: salt,cumin powder (jeera),ginger,ridge gourd (turai peerkangai),red chilli powder,sunflower oil oil,onion,cumin seeds (jeera),black pepper powder,eggs,green chillies,garam masala powder

Ghee Tooria Per Eda Recipe - Parsi Style Ridge Gourd With Fried Eggs, 6 Whole Eggs,2 Ridge Gourd (Turai/ Peerkangai),1 teaspoon Cumin powder (Jeera),1 teaspoon Garam masala powder,1 tablespoon Sunflower Oil - + 2 tablespoon oil,1 teaspoon Cumin seeds (Jeera),Salt - to taste,1 teaspoon Red Chilli powder,1/2 teaspoon Black pepper powder,1 Onion - finely chopped,4 Green Chillies - finely chopped,1/2 inch Ginger - finely chopped, 30, Parsi Recipes, To begin making the Ghee Tooria Per Eda Recipe, heat 2 tablespoon oil in a wok.
Break 6 eggs into hot oil.
Sprinkle some salt and pepper powder.
Mix well and saute until eggs are cooked and slightly crisped.
Remove from the wok and keep aside.Lightly peel the sharp edged skin on ridge gourd.
Chop the gourd into small pieces.Into the same pan add 1 tablespoon oil.
Add cumin seeds and lit it crackle.
Once the seeds have crackled add onions, ginger and green chilies and saute until onions turns pink and soft.Once done add the red chilli powder and cumin powder and mix well.Add ridge gourd and sauté.
Cook until the ridge gourd is fully cooked.
It takes very less time to cook and you don’t need to add any water for the vegetable to get cooked.
The gourd releases it’s own moisture and cooks in it.Once the gourd is fully cooked, add the fried eggs and give it a mix.
Add garam masala and mix and turn off the heat.
Garnish with fresh coriander leaves and serve Ghee Tooria Per Eda Recipe hot.Serve Ghee Tooria Per Eda for your breakfast along with a slice of  Whole Wheat Bread Recipe With Oatmeal And Flaxseeds and a hot cup of Masala Chai.
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Ingredients: salt,idli dosa batter,sesame (gingelly) oil make uthappam,chana dal (bengal gram dal),asafoetida (hing),cloves garlic,curry leaves,dry red chillies,sesame seeds (til seeds),white urad dal

Milagai Podi Uthappam Recipe - Spicy Chilli Powder Pancake Recipe, 1 teaspoon Asafoetida (hing),1/4 cup Chana dal (Bengal Gram Dal),1/4 cup White Urad Dal (Whole),4 cloves Garlic,Sesame (Gingelly) Oil - to make uthappam,Salt - to taste,10 Dry Red Chillies,2 tablespoons Sesame seeds (Til seeds),2 cup Idli Dosa Batter,4 sprig Curry leaves, 20, Tamil Nadu, To begin making Milagai Podi Uthappam, we have to first prepare the spicy Milagai Podi.Into a pan add the urad dal and chana dal.
Saute on medium heat till the dals turn golden brown in color.
Once done add the sesame seeds, red chillies, curry leaves and garlic and saute till the garlic turns light brown in colour and the curry leaves turn crisp.
Finally add the asafoetida and saute for a few seconds and turn off the heat.
Keep aside and let it cool.
Once cooled grind  the Milagai Podi to a fine powder in a mixer grinder.
To make home made dosa batter follow Homemade Idli Dosa Batter Recipe To prepare the Milagai Podi Uthappam, heat a dosa tawa on medium heat and grease it with a little oil.Pour a small ladle full of the idli/dosa batter at the center of the pan, sprinkle some milagai podi on top and drizzle with some sesame oil.
let it cook for about  2 minutes.Once the base is cooked and golden brown in colour, flip over and cook the other side for another 2 minutes.
Once done transfer the  Milagai Podi Uthappam into a serving plate and serve hot.
Prepare the rest of the Podi uthappam likewise.
Serve the Milagai Podi Uthappam for breakfast, kids lunch box or for a light dinner along with Kadale chutney or Tomato Onion Chutney  or any chutney of your choice for your comforting breakfast.
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Ingredients: cashew nuts,salt,cardamom (elaichi) podsseeds,bay leaf (tej patta),milk,dry red chilli,ginger garlic paste,curd,badam (almond) skin,cinnamon stick (dalchini),mutton,onion,cloves (laung)

Rajasthani Steel White Mass Recipe, 300 grams Mutton - with bone,2 Dry Red Chilli,1 teaspoon Ginger Garlic Paste,1 inch Cinnamon Stick (Dalchini),Salt - to taste,1/4 cup Milk,1 Cardamom (Elaichi) Pods/Seeds,2 Onions - chopped,2 tablespoon Cashew nuts - soaked,2 tablespoon Badam (Almond) - soaked and skin peeled,1 Bay leaf (tej patta),3 Cloves (Laung),1/4 cup Curd (Dahi / Yogurt), 55, Rajasthani, To begin making the Rajasthani Style Safed Maas Recipe, we will first grin the onion, almonds and cashew nuts into a smooth paste.
You can add water if required.Heat a pressure cooker with oil, add cloves, cinnamon stick, cardamom pod and bay leaf and allow it to sizzle for few seconds.Add dry red chillies and ginger, garlic paste and saute till it is toasted well.
You can add the ground onion and nut paste along with salt and mix well.Add about 1 cup of water and pressure cook the mutton pieces for atleast 8 whistle.
Once done allow the pressure to release naturally.Open the lid and keep it back on the stove, add milk and yogurt and stir once more.
If you feel the gravy is quite you can add some more water, check for salt and serve hot with chopped coriander.
Serve the Rajasthani Style Safed Maas Recipe along with phulka, tandoori roti and pickled onions by the side.
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Ingredients: baking powder,salt,flax seed powder (flax meal),water,dark chocolate like bournville,vanilla,brown sugar (demerara sugar),cocoa powder,flour (maida),butter,walnuts

Eggless Rich Chocolate Brownies Recipe, 250 grams Dark chocolate - like Bournville and fine chopped,3 tablespoons Flax seed powder (flax meal),1/4 teaspoon Salt,120 grams Brown Sugar (Demerara Sugar),50 grams Walnuts - chopped,50 grams Cocoa Powder,100 grams All Purpose Flour (Maida),1/4 teaspoon Baking powder,9 tablespoons Chilled water,180 grams Butter (unsalted),1 1/2 teaspoons Vanilla Extract, 50, Continental, To begin making the Rich Chocolate Brownies, we will first preheat the oven to 165 C and grease and flour a square baking dishTo Make Flax Meal Egg Replacer If your recipe asks for 3 eggs, measure 9 tablespoons of flax meal along with 6 tablespoons of water.
Stir well and let the mixture rest for about 15 minutes.
This process of resting helps the flax meal mixture develop a gelatinous consistency similar to eggs.To make the Batter Place the rich dark chocolate and butter (oil) in a saucepan over low heat and stir until smooth and all the chocolate has melted.
 Allow the chocolate to cool slightlyIn a large bowl, whisk together the sugar and Flax Eggs (eggs) until fluffy.
Gradually add the flour, cocoa and baking powder and fold in the chocolate mixture and whisk well until well combined.
You will notice the mixture thicken due the the warmth of the chocolate.
At this point pour the brownie mixture into the prepared baking dish.Place the brownie batter into the oven and bake for about 25 to 30 minutes or until when a tooth pick inserted inside comes out clean.
Well, almost clean.
Brownies are most often moist and hence will have a few wet crumbs, but not a raw batter.
Remove from the oven, allow the Rich Chocolate Brownies to rest for 15 minutes before serving.Serve this Eggless Rich Chocolate Brownies Recipe as a party dessert, https://www.archanaskitchen.com/images/archanaskitchen/Dessert_Cakes/Eggless_Rich_Chocolate_Brownies_Fudge_Recipe-2.jpg, 11
Ingredients: black sesame seeds,red chilli flakes,soy sauce,virgin olive oil,cucumbers,vinegar,brown sugar (demerara sugar),sesame seeds (til seeds) white

Chilled Sweet & Sour Cucumber Noodle Salad Recipe, 1/2 teaspoon Red Chilli flakes,1/2 teaspoon Black sesame seeds,2 Cucumbers - peeled,2 teaspoons Vinegar,1/2 teaspoon Sesame seeds (Til seeds) - white,1 teaspoon Soy sauce,1 teaspoon Brown Sugar (Demerara Sugar),1 teaspoon Extra Virgin Olive Oil, 15, Asian, To begin making the Sweet & Sour Cucumber Noodle Salad Recipe, we need to cut the cucumbers to resemble noodles.
For this you can either use a spiralizer, or cut it into thin strips like noodles.
Place the cucumber in a bowl and allow it to chill.
To make the dressing for the Sweet & Sour Cucumber Noodle SaladIn a small mixing bowl, combine the chilli flakes, vinegar, soy sauce, brown sugar, and olive oil and whisk it until well combined.
To this add the white and black sesame seeds and allow it to be chilled.
Just before serving the Chilled Sweet & Sour Cucumber Noodle toss the cucumber noodles along with the dressing and serve chilled.
Serve Chilled Sweet & Sour Cucumber Noodle Salad along with a healthy meal of Tomato Basil Chicken Recipe, Roasted Bell Pepper Quinoa Recipe finished off with a dessert of Healthy Fruit & Nut Watermelon Dessert Recipe With Greek Yogurt.
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Ingredients: salt,coconut,cucumber,dosa rice,sunflower oil

Cucumber Neer Dosa Recipe-Rice Pancake, Sunflower Oil - for cooking,1 cup Dosa rice - soaked for 2 hours,1/2 cup Fresh coconut - grated,1 Cucumber - cut into chunks,1 tablespoon Salt, 195, Mangalorean, To begin making the Cucumber Neer Dosa Recipe, wash the rice and soak it in water for 2 hours.
Grind the coconut and cucumber in a mixer to a smooth paste.Next grind the rice separately by adding 1/2 cup water into a very smooth paste.Mix rice and cucumber batters together in one bowl and season with salt.If the batter is too thick add enough water such that the dosa batter has a smooth flowing consistency.
The consistency of the batter should be such that the batter has a very thin coating at the back of the spoon and not a thick coating.
If it forms a thick later, then the you need to add a little more water.
Check the salt levels again and adjust to suit your taste.
Cucumber Neer Dosa batter is now readyNeer Dosa is made very similar to the Rava Dosa.To make the Neer Dosa, we don’t spread it on the pan like a regular dosa.
We pour the dosa batter on the hot pan and it will spread itself creating holes.Note: It is a good idea to use an iron pan, as the texture and the softness of the dosa comes out perfectly with an iron pan.To begin, make sure you have a greased and seasoned iron pan.
Grease and preheat the iron pan until it is sizzling hot.
When you sprinkle water on the pan; the water will sizzle and evaporate.Once you have the right heat on the pan; pour a ladle of the batter in a circular motion starting from the outer edges.
The batter will sizzle and flow to spread itself.
Fill in the batter where there are gap, but do allow the dosa to have a few tiny holes.
There is no need to sprinkle oil to cook the Neer Dosa.Neer Dosa cooks very quickly; when you notice the top of the dosa is no longer raw, the Neer Dosa is cooked and has a rich white colour.
The cooking process will take less than 30 seconds per dosa.Slide a flat spatula from the sides of the pan and fold the Neer Dosa into a half and then into another half to form a triangle.
Place the Neer dosa on a platter and continue to make Neer Dosa’s the similar way.Make sure you place the Neer Dosa’s away from each other when they are hot; as they tend to stick to each other.
Once they cool down, you can place them one on top of the other; into a covered bowl and serve warm.Serve the Cucumber Neer Dosa Recipe with Kori Gassi and end it with a dessert  Konkani Style Mande/Mandige/Chavde Recipe.
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Ingredients: chocolate chips,vanilla,caster sugar,flour (maida),butter

Eggless Chocolate Chip And Honey Cookies Recipe, 1/2 cup Butter - at room temperature,3/4 cup All Purpose Flour (Maida),1/2 teaspoon Vanilla Extract,1/4 cup Caster Sugar - powdered,2 tablespoons Chocolate chips - chopped,2 teaspoons Honey, 45, Continental, To begin making the Eggless Chocolate Chip And Honey Cookies, add maida, powdered sugar, honey and vanilla essence in a mixing bowl.Add butter little by little and knead to form a dough.
Do not add water.Place the bowl inside the refrigerator for about 20 minutes.
Take it out, form 8 small balls and flatten them.Add chocolate chips on top and gently press.
Preheat the oven at 180 degree Celsius for 10 minutes.Meanwhile grease an aluminium tray with butter and place the cookies on it at equal intervals.Place the tray in the central rack of the oven and bake with upper and lower rods on for 10 to 12 minutes or till the cookies are golden brown in colour.Allow the cookies to cool down completely and transfer to airtight containers.Serve Eggless Chocolate Chip And Honey Cookies along with Masala Tea and Grilled Rajma Masala Sandwich for a perfect tea party.
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Ingredients: salt,black salt,cumin powder (jeera),green chilli,amchur (dry mango powder),coriander (dhania) leaves,ajwain (carom seeds),green chillies (large less fiery variety),red chilli powder,chaat masala powder,gram flour (besan),potato (aloo),garam masala powder,sunflower oil

Rajasthani Mirchi Bada Recipe - Chilli Fritters, 1/2 teaspoon Cumin powder (Jeera),2 tablespoons Coriander (Dhania) Leaves - finely chopped,1 Green Chilli - finely chopped,2 Potatoes (Aloo) - boiled and mashed,Salt - to taste,8 Green Chillies - (large and less fiery variety),1 teaspoon Red Chilli powder,1/2 teaspoon Chaat Masala Powder,1/2 teaspoon Garam masala powder,1 teaspoon Ajwain (Carom seeds),1 cup Gram flour (besan),1/4 teaspoon Amchur (Dry Mango Powder),1/2 teaspoon Black Salt (Kala Namak),1 teaspoon Chaat Masala Powder - for garnish,Sunflower Oil - to deep fry, 45, Rajasthani, To begin making Rajasthani Mirchi Bada Recipe-Chilli Fritters, wash the chillies, slit them in length, deseed them and keep aside.Boil the potatoes using a pressure cooker for 3 whistles.
Once cooled, peel and mash the potatoes and keep  them aside.Take a bowl, add the chickpea flour, red chilli powder, caraway seeds, salt and enough water to make a thick batter that coats the back of the spoon.
Keep aside.Take a bowl, add the mashed potatoes, red chilli, cumin, garam masala, chaat masala, aam choor, kala namak, coriander leaves, green chilli and mix well to combine.Now take the slit chillies, fill a portion of the potato mix inside and seal it tight, likewise fill the potato mix into all the chillies.Heat oil in a wide pan on medium heat, to fry the mirchi badasNow, dip the chilli into the prepared besan batter.
Make sure the besan coats the chilli well from all the sides.Drop it carefully into the oil, and let it fry for a minute on one side.
Flip over and cook the other side for another minute till the mirchi badas turn crisp.
Remove it into a plate lined with oil absorbent paper.Likewise, fry the rest of the chillies as well.Sprinkle some chaat masala on top of the mirchi badas and serve.Serve the Mirchi Vada Recipe along with green chutney and masala tea for a tea time snack over the weekend.
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Ingredients: tomato,wheat brown bread,cheese,red chilli flakes,avocado,classic mayonnaise (with eggs),black pepper powder,butter

Avocado Cheese Chilli Toast Recipe, 2 Tomatoes - thinly sliced,Red Chilli flakes - as required,1 tablespoon Black pepper powder,1/2 Cup Cheese - grated,4 Whole Wheat Brown Bread,4 tablespoons Classic Mayonnaise (With Egg),2 tablespoons Butter,1/2 Avocado - thinly sliced, 20, Continental, To begin making the Avocado Cheese Chilli Toast, take each bread slices and apply butter evenly on either side, sufficient enough to toast the bread.Heat a skillet and put the slice on it.
Let it cook on medium for 2 to 4 minutes on either side, or until bread is toasted.Once done, spread a thin layer or mayonnaise on each slice of bread.Put tomato and avocado slices and sprinkle black pepper powder + red chilli flakes on each toast.
Top each toast with some grated cheese.Serve Avocado Cheese Chilli Toast with Espresso Coffee for your tea time break.
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Ingredients: tomato,salt,red bell pepper (capsicum),cumin powder (jeera),ginger,mustard seeds,bay leaf (tej patta),red chilli powder,cloves garlic,coriander (dhania) leaves,onion,cumin seeds (jeera),brussel sprouts,coriander powder,turmeric powder,garam masala powder,sunflower oil

Indian Spiced Brussel Sprouts Sabzi Recipe (Brussel Sprouts Stir Fry), 1 Red Bell pepper (Capsicum) - finely chopped,1/2 teaspoon Turmeric powder (Haldi),2 teaspoons Sunflower Oil,1 cup Homemade tomato puree,3 cloves Garlic - grated,1/2 teaspoon Coriander Powder (Dhania),1/4 teaspoon Cumin seeds (Jeera),1 inch Ginger - grated,1 teaspoon Red Chilli powder,500 grams Brussel sprouts - quartered,1/4 teaspoon Mustard seeds,1/2 teaspoon Garam masala powder,1 Onion - finely chopped,Salt - to taste,5 sprig Coriander (Dhania) Leaves - finely chopped,1 Bay leaf (tej patta),1/4 teaspoon Cumin powder (Jeera), 40, Indian, To begin making the Indian Spiced Brussel Sprouts Sabzi Recipe (Brussel Sprouts Stir Fry), first get all the ingredients ready and keep them by the side.
When you have things prepped and ready, cooking can become fun and easy.Heat a teaspoon of oil in a large wok over medium heat.
Add the quartered brussel sprouts, sprinkle some salt and stir fry the brussel sprouts until it gets cooked through.
This will take about 5 minutes.
Once done, turn off the heat and transfer the brussel sprouts to another bowl.In the same wok, add a teaspoon of oil over medium heat.
Add the mustard and cumin seeds and allow them to crackle.
Add the ginger, garlic, onions, bell pepper and saute until the onions and bell peppers are translucent and cooked through.
Add the tomato puree, along with the bay leaf and the remaining powders for the masala and saute them for a couple of minutes until the tomato puree comes to a bubble.At this stage add the stir-fried brussel sprouts and toss them in the masala for a couple of minutes until it gets coated well in the masala.
Check the salt and spice levels and adjust to suit your taste.Once done, turn off the heat, stir in the chopped coriander leaves and serve.Serve the Indian Spiced Brussel Sprouts Sabzi along with Phulka, Sindhi Kadhi and steamed rice for lunch or a weeknight dinner.
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