anandhuvasudev/southindiandish huggingface dataset:
Ingredients: mixed fruits,khoya (mawa),jello (assorted colors),milk,sugar,semiya (vermicelli) (colourful),rooh afza sharbat,rasgulla,custard powder

Lab E Shireen Recipe, 1 cup Fresh cream,2 tablespoon Rooh afza sharbat,3 tablespoon Jello - (assorted colors),3/4 cup Sugar - (adjust to taste),4 tablespoons Custard powder,1/2 cup Khoya (Mawa),200 grams Mixed fruits - cubed,12 Rasgulla - drained,1/2 cup Semiya (Vermicelli) - (colourful-optional),1 liter Milk, 50, Arab, To begin making Lab E Shireen Recipe, get prep with all the ingredients.
Make fruit based and flavour based jello of assorted color and keep aside (i used watermelon, pineapple and kiwi jellies).Bring the milk to a rolling boil in a heavy bottomed saucepan.
Then add sugar and keep stirring continually on a medium heat, for another 10 minutes till all the sugar is dissolved and milk is condensing a bit.In a bowl, remove a cup of milk from the boiling mixture, add drained rasgullas to it and keep aside.Now to the boiling milk and sugar mixture, add colorful (optional but traditionally used) vermicelli and keep stirring on medium heat.
Let it boil for another 5 minutes or till the vermicelli is cooked.When the vermicelli is almost done, dissolve the custard powder in about half a cup of water and add the mixture to the saucepan and turn the heat to medium low.Add the grated Khoya to it too and keep stirring well at all times.
The mixture thickens considerably very soon now.
Once it is thick, switch off heat and let the mixture cool to complete room temperature.
Chill for 4 hours.Now make jellies as per package instructions (if you are using homemade jellos but add only half the amount of water to each of it.
We need thick firm pieces which will hold their shapes when cut, when the jelly is ready.Once the jelly is cooled or chilled you can chop it into big chunks or small bits as per preference and set aside.AssemblingWhen custard is chilled, in a hand mixer, beat the fresh cream in a mixing bowl till it is light and fluffy.
Add all the cut fruits to the custard mixture and stir to combine.
(you can used canned fruits too, but make sure you drain the syrup before adding).Fold in the whipped cream to the mixture along with roohafza , and fold to combine.
Place the dessert in your serving bowls, decorate it with the mixed chunks of jellies, milk soaked rasgullas.Serve Lab E Shireen Recipe as a party dessert after a one pot meal of Arabian Chicken Mandi Recipe or Awadhi Style Chickpea Kofta Biryani Recipe.
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Ingredients: button mushrooms,stalks spring onion (bulb greens),carrot sticks,bay leaves (tej patta),raisins,virgin olive oil,cloves garlic,parsley leaves,black peppercorns,water,onion,stalk celery

Homemade Vegetable Stock Recipe, 1 tablespoon Extra Virgin Olive Oil,1 cup Button mushrooms - quatered,2 Stalks Spring Onion (Bulb & Greens) - roughly chopped,3 Bay leaves (tej patta),10 cups Water,3 Carrots (Gajjar) - peeled and cut into sticks,1 Stalk Celery - peeled and chopped in big chunks,2 sprig Parsley leaves,1 tablespoon Raisins,1 Onion - roughly chopped,1 tablespoon Whole Black Peppercorns - pounded,3 - 4 cloves Garlic - peeled, 30, Continental, To begin making the homemade vegetable stock first heat olive oil in a large sauce pan over medium heat.
Add carrots, onions, mushrooms, celery root and garlic all together and saute them till they are coated in the oil.
Sauté the vegetables, stirring occasionally, until golden brown for about 10 minutes.Add in the bay leaves, the herbs and the prunes.
Add in the crushed peppercorns and enough water to cover everything (about 10 cups).Bring the mixture to a gentle boil.
As soon as the boil begins, drop heat to very low and simmer for about half hour.
Do not stir while the mixture is simmering.
Allow the vegetables to be intact and not break down in the simmering process.
This will give you a clean cloud free stock.Once simmered, strain the Vegetable Stock into a large bowl.
Allow the stock to cool and use as required.
The Homemade Vegetable Stock can be stored in the refrigerator for about a week.
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Ingredients: pecans,salt,wheat flour,baking powder,milk,glaze,apple,sugar,curd,flour (maida),butter,cinnamon powder (dalchini)

Welsh Apple Cinnamon Scones Recipe, Honey - to glaze,1/8 teaspoon Salt,1-1/2 teaspoon Cinnamon Powder (Dalchini),1-1/2 teaspoon Baking powder,4 tablespoon Milk,Cinnamon Powder (Dalchini),3 tablespoon Chilled butter - grated,1/2 cup All Purpose Flour (Maida),8 Pecans - chopped,1/2 cup Curd (Dahi / Yogurt),4 tablespoon Sugar,1-1/4 cups Whole Wheat Flour,1/2 Apple - peeled and diced, 50, Continental, To begin with Welsh Apple Cinnamon Scones, firstly sift the flours, cinnamon powder, salt, baking powder and sugar powder.Add the cold butter and rub the butter in till it resembles bread crumbs.
Mix in the chopped apple and chopped pecans.Whisk milk and yoghurt and leave it for about 2-3 mins.
When the apples start leaving a little water, add the milk and yoghurt mixture into it to make a firm dough.Oil your fingers a bit and pat this dough directly onto a baking sheet.
Cut into wedges (adjust size according to your preferences).Brush a little milk and some cinnamon powder on it and bake them in a pre-heat oven for 18-20 minutes at 180 Deg C.After 18 to 20 minutes, take it out and let it cool for 4-5 mins.Serve Welsh Apple Cinnamon Scones topped with honey as a sweet dish during your Weekend dinners with your friends and family.
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Ingredients: salt,wheat flour,ginger,green chilli,coconut,asafoetida (hing),black peppercorns,curry leaves,jaggery jaggery,rice flour,oats flour,sunflower oil

Oats And Coconut Dosa Recipe, 1 Green Chilli - finely chopped,5 Curry leaves - finely chopped,Salt - to taste,Sunflower Oil - for making dosa,1/2 cup Whole Wheat Flour,1/2 teaspoon Whole Black Peppercorns - coarsely pounded,1/2 cup Rice flour,1/4 cup Fresh coconut - grated,1 teaspoon Ginger - grated,1/2 teaspoon Asafoetida (hing),1/2 cup Oats Flour,Jaggery - jaggery to taste (optional), 25, South Indian Recipes, To begin making the Oats and Coconut Dosa recipe, combine all the ingredients except the oil into a large bowl.
Add water a little at a time (about 2 cups) to make a lump free batter.
The batter should be of pouring consistency and not very thick.
It should be similar to the regular dosa batter or a pancake batter.Heat a skillet on high heat; Pour a ladleful of batter and spread the batter inside out to form a think dosa.
Drizzle some oil in and around the sides and cook the oat and coconut dosa until it is steamed from all sides.Cook the dosa on both sides, until you noticed it has browned a little and has lightly crispy edges.To make it extra crispy, cook the dosa on a medium heat and preferably on an iron skillet.
Iron skillets maintain heat and brings out a perfect texture to the dosa.Serve the Oats and Coconut Dosa recipe with Idli Milagai Podi and Coconut Chutney for a quick weekday breakfast , https://www.archanaskitchen.com/images/archanaskitchen/Indian_Breakfast_Tiffins/Oats_and_Coconut_Dosa_Recipe-1.jpg, 12
Ingredients: tomato,salt,ginger,kashmiri red chilli powder,bay leaf (tej patta),coconut,red chilli powder,cloves garlic,coriander (dhania) leaves,cinnamon stick (dalchini),onion,turmeric powder,coriander powder,crabs,sunflower oil

Spicy Crab Masala Recipe, 2 inch Ginger,1 tablespoon Coriander Powder (Dhania),4 cloves Garlic,1 teaspoons Red Chilli powder - adjustable,1 inch Cinnamon Stick (Dalchini),Salt - to taste,4 Crabs,2 teaspoons Kashmiri Red Chilli Powder - adjustable,1 Onion - chopped,5 sprig Coriander (Dhania) Leaves,2 Tomato - finely chopped,1 Bay leaf (tej patta),3/4 cup Onion - fried,6 Fresh coconut - chunks,1 teaspoon Turmeric powder (Haldi),Sunflower Oil - as required, 80, Kerala Recipes, To prepare Spicy Masala Crab Recipe, get all the ingredients handy and grind the masala ingredients fried onion, coconut, cinnamon, bay leaf, ginger, garlic & coriander leaves - to a fine paste.In a kadai/wok, heat some oil and saute the onion.Add the crabs and sauté to coat them with oil.After the crab changes it color to deeper in 10 minutes on a medium heat, start adding the dry spice powders - turmeric powder, coriander powder, Kashmiri red chilli, red chilli powder and salt as per taste.
Stir in all the spices to ensure that the crab is coated well with spices.Add the chopped tomato, stir them into the crab mixture.
Add 1/2 cup of water, since crab cooks in its own moisture in meat as well.Cover with a lid and cook on simmered flame for 5-6 minutes, until the water from the meat starts oozing out.Remove the lid and check for the spice levels, and adjust.Pour in the ground masala and cook on a low flame with lid closed, for another 15-20 minutes.You may continue cooking to adjust the consistency of the gravy as desired.Once done- Serve Spicy Masala Crab Recipe hot with steamed rice and rotis with Dal tadka and Carrot Ribbon Salad With Asian Sesame Dressing.
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Ingredients: pineapple,orange liquor alcohol choice,sugar,water

How To Make Preserved Pineapple Recipe, 1-1/2 cups Water,2 tablespoons Orange liquor - or any alcohol of choice (optional),1/2 cup Sugar,1 Pineapple - chopped/sliced (2 cups), 30, Continental, To begin making Preserved Pineapple Recipe, in a saucepan, start boiling water.
Cut the pineapples required as well.
Add sugar to it such that it dissolves when the water boils.Bring the water-sugar mixture to a rolling boil, and add the Pineapple chunks.Stir well and bring to another boil.(You can also place all the three ingredients in a vessel and place inside a pressure cooker and cook for 1 whistle)Take off heat and leave to cool for 15 minutes.Prepare a clean glass bottle by wiping it thoroughly with a clean cloth or kitchen towel.Add the liquor at this stage if using.
Add liquor to the Pineapple slices and mix well.Ladle the Pineapple slices with the syrup into the bottle and cover the container with a clean kitchen towel till it comes to room temperature.Put the lid on once the pineapple comes to room temperature and refrigerate this!Use Preserved Pineapple Recipe as required.
You can also wash off pineapple under running water to drain excess sugar and use them as well, when making savoury dishes.
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Ingredients: salt,vegetable stock,ginger,celery,sesame (gingelly) oil,carrot,dark soy sauce,spring onion (bulb greens),mixed lentils,onion,red chilli,green bell pepper (capsicum),sesame seeds (til seeds)

Asian Carrot Ginger Lentil Soup Recipe, 1 teaspoon Sesame (Gingelly) Oil,Salt - to taste,2 Spring Onion (Bulb & Greens),1 Carrot (Gajjar),1 Green Bell Pepper (Capsicum),1 Fresh Red Chilli,1 teaspoon Dark soy sauce,1 Onion,1 Celery,2-1/2 cup Vegetable stock,2 inch Ginger - sliced,1/4 teaspoon Sesame seeds (Til seeds),1/2 cup Mixed lentils, 35, Asian, To begin making the Asian Carrot Ginger Lentil Soup recipe, wash the lentil and soak for 5 minutes.Cut the vegetables in chunks and the scallion into long thin strips.
Heat a medium saucepan with oil, ginger, red chilli and sesame seed.
Let it cook for about 15 seconds.After 15 seconds, add the celery and onions fry for a minute.
After a minute, add rest of the vegetables.
Mix it properly and let it cook for another minute.After a minute, add the water and lentil.
Let it fully cook until the grains start to break.
Add soya sauce and salt.
Pour the soup in a big soup bowl and garnish with scallions on top.
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Ingredients: ragi flour (finger millet nagli),salt,water,ghee

Soft & Delicious Ragi Mudde Recipe - Karnataka Style Ragi Balls, 1 cup Ragi Flour (Finger Millet/ Nagli),2-1/2 cups Hot water,2 tablespoons Ghee,Salt - to taste, 55, Karnataka, To begin making the Ragi Mudde Recipe, heat 2-1/2 cups of water in a saucepan and add salt to it.Once it starts to boil, reduce the flame and add 3 tablespoons of ragi flour and whisk till there are no lumps formed and it slowly starts to thicken.Now, add the remaining ragi flour spoon by spoon and keep stirring so that there are no lumps.Make sure the heat is on low and ensure you keep stirring until it thickens completely.
If you are making a larger quantity, then cover with a lid and leave the ragi aside to cook for about 5 minutes, until you notice it has thickened.Once you notice the ragi has thickened, continue stirring and add 2 tablespoons of ghee and keep stirring until you see the ragi has got a shine on it.
It takes a good 10 minutes to make ragi mudde from 1 cup of ragi flour.Give the ragi mudde a taste and it should not feel raw.In order to shape ragi mudde to balls, grease a bowl with oil or ghee.
Place 2 large tablespoons of ragi mudde and start twirling it around till it forms a nice smooth ball.
Once done, the ragi mudde can be served hot.
Note that the ragi mudde needs to be shaped into a ball while it is hot.
Using a small bowl, helps in shaping the ragi mudde.Serve the Ragi Mudde Recipe along with Chicken Saaru, or Huli Soppu Saaru Recipe and Sabbasige palya to enjoy your lunch.The Ragi Mudde Recipe can also be served for an Indian Diabetic Lunch or dinner along with a Sabbasige palya and Raita.
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Ingredients: salt,coconut,mustard seeds,asafoetida (hing),water,curry leaves,white urad dal (split),dry red chillies,rice flour,chana dal (bengal gram dal),instant oats (oatmeal),sunflower oil

Oats Uppu Kozhukattai Recipe, 1 teaspoon White Urad Dal (Split),3/4 cup Rice flour,1-1/2 teaspoon Sunflower Oil,Salt - to taste,1 cup Instant Oats (Oatmeal),1/2 cup Fresh coconut - grated,1 teaspoon Mustard seeds,10 Curry leaves,1 tablespoon Sunflower Oil,2 Dry Red Chillies - broken (adjust),1 tablespoon Chana dal (Bengal Gram Dal),1/4 teaspoon Asafoetida (hing),1 pinch Salt,2-1/2 cups Water, 30, South Indian Recipes, To prepare Oats Uppu Kozhukattai Recipe, make the steamed dumplings first.
In a kadai, dry roast oats over medium heat until it turns crisp.In a mixer, grind the roasted and aromatic oats into a fine powder.Mix the powdered oats, rice flour, salt, oil and water together.Transfer the lump free mixture into a thick bottomed pan/kadai.Cook over low heat, stirring continuously.The mixture will soon begin to form a lump, continue stirring and cook until the mixture comes together into a soft ball of dough.Turn off heat and transfer the dough into a greased bowl.Once it is cool enough to handle, pinch bit of dough and shape into marble sized ball.
Repeat till all the dough is used up.Grease the idli molds and place the shaped kozhukattai on it such that each of them do not touch the other.Place in the steamer and steam cook for 7-8 minutes.Open the lid of the steamer and allow the steamed kozhukattai to cool for 10 minutes or till cooled considerably, since kozhukattai tends to crumble/loose shape when just steamed.For the tempering, heat oil in a tadka pan.
Add the mustard seeds.Once it splutters, add the hing, curry leaves, red chillies and the dals.
Stir fry until the dals turn golden.Add salt and grated coconut.
Continue to stir fry over low heat until the coconut gets a little crunchy.Turn off the heat and toss the cooled kozhukattai in the tempering carefully.The Oats Uppu Kozhukattai Recipe are ready to be served during evening.
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Ingredients: tomato,salt,ginger,red chilli powder,colocasia root (arbi),green bell pepper (capsicum),coriander powder,turmeric powder,garam masala powder,sunflower oil

Arbi Shimla Mirch Sabzi Recipe – Colocasia Capsicum Sabzi, 300 grams Colocasia root (Arbi),1/2 teaspoon Turmeric powder (Haldi),1 Green Bell Pepper (Capsicum) - diced,Sunflower Oil - for cooking,1 teaspoon Garam masala powder,1 inch Ginger - grated,1 teaspoon Coriander Powder (Dhania),Salt - according to taste,1 Tomato - chopped,1/2 teaspoon Red Chilli powder, 55, North Indian Recipes, To begin making the Arbi Shimla Mirch Sabzi Recipe, first we will cook the arbi in a pressure cooker.Into the pressure cooker, add arbi and 1/2 cup water and pressure cook for 4 to 5 whistles and turn off the heat.Allow the pressure to release naturally.
 Once the pressure has released, peel and dice the arbi and keep aside.
Allow it to cool completely and firm up.The next step in making the Arbi Shimla Mirch Sabzi Recipe, heat about a tablespoon of oil in a heavy bottomed pan; add the ginger and capsicum.Saute for a few minutes until the capsicum is tender and begin to start changing color.
The capsicum would be lightly browned around the edges and softened too.Once the capsicum has softened, add in tomatoes and sprinkle some salt and keep sauteing until the tomatoes become mushy.
At this point, stir in the boiled arbi, turmeric powder, coriander powder and garam masala powder, red chilli powder and salt.Stir the Arbi Shimla Mirch Sabzi along with the spices until well coated.
Check the salt and adjust accordingly.Cover the pan; turn the heat to low and simmer the Arbi Shimla Mirch Sabzi Recipe for about 5 minutes, stirring occasionally.Once done, turn off the heat, stir in the freshly chopped coriander leaves and transfer the Arbi Shimla Mirch Sabzi to a serving platter and serve hot.Serve Arbi Shimla Mirch Sabzi Recipe with Punjabi Dal Tadka, Missi Roti, Beetroot, Carrot & Cucumber Salad with Peanuts and Rice for a delicious weekday lunch or dinner with your family.
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Ingredients: salt,elephant yam (suransenairatalu),asafoetida (hing),mustard seeds,jaggery pound,dry red chillies,methi seeds (fenugreek seeds),tamarind paste,turmeric powder,sunflower oil

Karwar Style Surana Bhaji Recipe - Hot and Sour Yam Dry Curry, 1/2 teaspoon Turmeric powder (Haldi),Sunflower Oil - for cooking,1 teaspoon Jaggery - pound,Salt - to taste,1 teaspoon Mustard seeds,10 Dry Red Chillies,pinch Asafoetida (hing),1/2 teaspoon Methi Seeds (Fenugreek Seeds),500 grams Elephant yam (Suran/Senai/Ratalu) - peeled and cut very small,1 cup Tamarind Paste, 30, Karnataka, To begin making the Karwar Style Surana Bhaji Recipe - Hot and Sour Yam Dry Curry by heating a skillet with oil.
Splutter the mustard seeds for few seconds.Then add asafoetida, turmeric powder, dry red chillies and fenugreek seeds.
Roast them for few seconds and grind it into a smooth mixture using a mixer grinder.Heat the pressure cooker, add little oil and fry the yam pieces, add the ground spice mixture, then add the tamarind pulp and jaggery.
Toss it well and coat it evenly.
Check for seasoning as well.Pressure cook the yam for 4 whistles, let the pressure get released naturally.
Pour it into a serving dish.Serve the Karwar Style Surana Bhaji Recipe - Hot and Sour Yam Dry Curry as a side dish along with Karwar Style Varan Kadhi Recipe and Steamed Rice for your everyday meals.
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Ingredients: wheat flour,hung curd (greek yogurt),natural bourbon vanilla drops,nutmeg powder,apples cored,sugar,brown sugar (demerara sugar),butter,instant oats (oatmeal),cinnamon powder (dalchini)

Spiced Apple Crumble Recipe with Greek Yogurt, 1/4 cup Sugar - powdered,2 cups Hung Curd (Greek Yogurt),1/2 cup Whole Wheat Flour,4 Apples - cored,1-1/2 teaspoons Cinnamon Powder (Dalchini),1/4 cup Brown Sugar (Demerara Sugar),1 teaspoon Nutmeg powder,1/4 cup Butter,1/4 Brown Sugar (Demerara Sugar),1/2 cup Instant Oats (Oatmeal),2 teaspoons Cinnamon Powder (Dalchini),2 tablespoons Butter,2 teaspoons Sprig Extract of Natural Bourbon Vanilla - a few drops, 35, Continental, To begin making the Spiced Apple Crumble Recipe with Greek Yogurt, we need to make each of the elements and keep them ready.
To make the Apple Pie FillingHeat a saucepan on low heat with some butter, add the apple pieces, brown sugar and cinnamon powder and cook on medium heat for 4-6 minutes until the apples are cooked but still have a crunch.
Turn off the flame, transfer the cooked apple stew into a bowl and set aside.
To make the Greek yogurt In a mixing bowl, combine the thick hung yogurt, along with the vanilla extract and powdered sugar.
Whisk until smooth.
Allow it to chill in the refrigerator.
To make the Spiced crumble Preheat an oven at 200 degree celsius.
In a mixing bowl, combine the whole wheat flour, instant oats, brown sugar, cinnamon powder, nutmeg powder and mix well.
To this bowl add the butter and gradually start combining the butter with your fingers, to get a sand like texture.
Once you have an evenly distributed mixture, place parchment paper on a baking tray and transfer this crumble mixture on to it.
Bake in the preheated oven for 7-10 minutes at 200 degree celsius.
Now that it has baked and become slightly crisp, remove and allow it to cool.
To assemble the Spiced Apple CrumbleYou can choose to assemble your dessert in a shot glass or a dessert bowl or any other container of your choice.
Keep the apple pie filling, greek yogurt, and spiced crumble ready.
In a shot glass, put a tablespoon of the apple pie filling, next add a layer of a tablespoon of greek yogurt and repeat with a layer of apple stew, greek yogurt and apple stew again.
Your layers should be like this- apple stew- greek yogurt-apple stew-greek yogurt- apple stew and finally top this dessert with the spiced crumble.
Serve Spiced Apple Crumble Recipe with Greek Yogurt as a dessert after a meal of Watermelon And Cucumber Gazpacho Recipe, Mozzarella Basil Sandwiches Recipe, and Baked Potato Wedge Recipe.
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