anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,aloo bhujia,salt,amchur (dry mango powder),potato (aloo),chaat masala powder,kabuli chana (white chickpeas),coriander (dhania) leaves,onion,lemon,cucumber,green chillies

Kabuli Chana Chaat - High Protein Snack of Chikki Chaat, 1 Cucumber - finely chopped,3 sprig Coriander (Dhania) Leaves - finely chopped,1 Potato (Aloo) - boiled and finely chopped,Salt - to taste,1/2 teaspoon Amchur (Dry Mango Powder),3 tablespoon Aloo Bhujia,2 Onions - finely chopped,2 cups Kabuli Chana (White Chickpeas) - soaked for 8 hours,2 teaspoons Chaat Masala Powder,1/2 tablespoon Lemon juice,2 Tomatoes - finely chopped,3 Green Chillies - finely chopped, 20, North Indian Recipes, To begin making Kabuli Chana Chaat Recipe, soak the chickpeas for 8 hours.
Pressure cook the chickpeas along with a little salt for about 25 to 30 minutes and keep aside.
Click here to know How To Cook Legumes in a Pressure Cooker.Boil the potatoes in the pressure cooker and cook until soft.
Once done, peel and chop the potatoes.
Allow it to cool completely.In a Salad Mixing Bowl, add boiled and cooled chickpeas.
Make sure that the chickpeas are drained and no additional water is present.
Add chopped onion, tomato, boiled potatoes, and cucumber to it.Season the Chana Chaat with chopped green chilies, freshly chopped coriander leaves, chaat masala, dry mango power and lemon juice.
Add salt to taste.Finally toss the Kabuli Chana Chaat well.
Adjust the salt and chaat masala to suit your taste.
You can make the Kabuli Chana Chaat spicier by adding more chopped green chilies.
Add Namkeen or Aloo bhujia on top and the  delicious Kabuli Chana Chaat is ready to be served.Serve Chana Chaat as a team time snack or as a party appetizer along with Spinach Paneer Kofta Curry, Garlic Naan and Cauliflower & Cucumber Raita , https://www.archanaskitchen.com/images/archanaskitchen/Indian_Street_Food/Chana_Chaat_Salaad_Recipe_Vegetarian_Archanas_Kitchen_Food-1.jpg, 12
Ingredients: tomato,salt,mustard oil,coriander (dhania) leaves,cloves garlic,green chillies

Dhaba Style Tomato Chutney Recipe, 3 Green Chillies,Salt - to taste,5 cloves Garlic,1 teaspoon Mustard oil,2 Tomatoes,2 teaspoon Coriander (Dhania) Leaves - finely chopped, 15, North Indian Recipes, To begin making Dhaba Style Tomato Chutney Recipe, wash and wipe the tomatoes dry using a kitchen towel and then roast it over the stove top until all the sides of it are well charred.
Keep it aside.Now, roast the garlic cloves along with the skin by fixing it in a fork over the stove.
Keep aside.Likewise, roast the green chillies as well.Once, the roasted tomatoes, garlic and green chilies are cool enough, peel its outer skin gently.Now, pound the garlic cloves along with green chilies, little salt to a semi coarse paste using a pestle and mortar.
Take it out in a bowl.Chop the roasted, de-skinned tomatoes and gently pound them using a pestle and mortar till they mash up enough to get to the chutney consistency.
Take the Tomato Chutney out in the bowl.Now to the bowl of mashed tomatoes, garlic and green chillies, add the chopped coriander, mustard oil, season with salt and mix well.
Check the salt and spices and transfer the Dhaba Style Tomato Chutney to a serving bowl Make Dhaba Style Tomato Chutney on the weekend and serve it along with the Phulkas, or Parathas or Puri's and Pindi Chole for the breakfast.
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Ingredients: idli rice,yellow moong dal (split),salt,methi seeds (fenugreek seeds)

Moong Dal Idli & Dosa Batter Recipe, 1 teaspoon Methi Seeds (Fenugreek Seeds),1 cup Yellow Moong Dal (Split) - soaked overnight,2-1/2 teaspoon Salt,1 cup Idli Rice - soaked overnight, 480, South Indian Recipes, To begin making the Moong Dal Idli and Dosa Recipe, first we will soak the dal and rice.In a bowl soak the moong dal and the methi seeds together.
In another bowl, soak the rice.
Soak them for at least 6 hours or overnight.Once soaked, you can grind them.
Into a mixer grinder, add the soaked moong dal and methi seeds.
Add little water at a time and grind to make a thick flowing batter.Transfer the ground moong dal into a large bowl.
In the same mixer grinder, add the rice and add just little water at a time and make thick batter.
Transfer the rice into the same bowl as the moong dal.Add the salt and stir well to combine.
Cover the bowl and ferment for 8 hours/ overnight.
Once fermented, give it a stir gently.
You can make idli the first day when batter is fresh with air pockets.
Refrigerate the Moong dal Idli and Dosa batter in an airtight container for 4 to 5 days and use it as required.Apart from making Idli and Dosa from the Moong dal Idli and Dosa batter, you can make Idli Upma, Uttapam, Paniyarams and so much more.
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Ingredients: salt,ginger,amchur (dry mango powder),tamarind water,red chilli powder,cloves garlic,pearl onion (sambar onion),coriander (dhania) leaves,coriander powder,turmeric powder

Stuffed Onion Vegetable Recipe, 2 sprig Coriander (Dhania) Leaves - finely chopped,Salt - to taste,1 inch Ginger - finely chopped,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),6 cloves Garlic - finely chopped,20 Pearl onions (Sambar Onions),1 teaspoon Tamarind Water,1 teaspoon Turmeric powder (Haldi),1 teaspoon Amchur (Dry Mango Powder), 25, North Indian Recipes, To begin making the Bharwa Pyaz Ki Sabzi Recipe, make diagonal slits on the top surface of the onions, without cutting them completely.
In a mixing bowl, combine the red chilli powder, turmeric powder, amchur powder, coriander powder and salt to taste.
Add only about a teaspoon of water to these dry spices to make a thick paste.
With a help of a butter knife, gently glide a little bit of the spice paste into the slits of all the onions.
Keep the remaining spice paste aside.
Heat a shallow frying pan with oil on medium heat, add the ginger, garlic and saute for 30 seconds.
Next add in the stuffed onions/Bharwa Pyaz with the spice paste and continue to pan fry until the onions turn transparent.
Thin down the spice paste with the tamarind water and add into the pan.
Increase the heat and stir fry the Bharwa Pyaz Ki Sabzi mixing continuously until the water has been completely absorbed.
Turn off the heat and add in the chopped coriander leaves to the Bharwa Pyaz Ki sabzi and mix.
Transfer the Bharwa Pyaz Ki sabzi to a serving bowl and serve hot.Serve Bharwa Pyaz Ki Sabzi Recipe along with Dhaba Style Dal Fry Recipe, Pudina Tawa Paratha Recipe and Mint Coriander Spice Pulao Recipe, Onion Raita Recipe - Pyaz Ka Raita Recipe.
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Ingredients: salt,parmesan cheese,parsley,carrot,virgin olive oil,tzatziki,brinjal (baingan eggsplant) ness,basil pesto (you can also basil pesto),pepper (ly ground black pepper)

Grilled Eggplant Roll Recipe With Spicy Herbed Carrots, Tzatziki - to serve,4 Carrots (Gajjar) - julienned,1/4 cup Homemade Basil Pesto - (you can also use basil pesto),Salt and Pepper - (freshly ground black pepper),Extra Virgin Olive Oil - for cooking,Parsley leaves - a small bunch,1/2 cup Parmesan cheese - or more,2 Brinjal (Baingan / Eggplant) - sliced lengthwise of 1/4 inch thickness, 60, Continental, To begin making the Roasted Eggplant Rolls Recipe we will first have to roast the eggplants.
I personally like to roast it on the pan, but you can roast them in the oven too.First, slice the eggplant lengthwise into 1/4-inch thick slices, sprinkle some salt and drizzle some olive oil over the eggplants and toss them well until well coated.
Roasting Eggplants in the Oven - Preheat oven to 180 CArrange the eggplants on a baking tray and loosely cover the tray with foil and roast the eggplants in the preheated oven roast until they are soft and pliable, about 15 to 20 minutes, turning them half way through while it is roasting.
Roasting Eggplants on a SkilletPreheat a skillet on medium heat; place the eggplant slices on the skillet and roast them until soft and cooked on both sides.
Proceed the same way to roast the remaining eggplants.Now, we will use only the eggplant that have the largest rounds, as we will be able to stuff and roll only the larger rounds.
The smaller rounds you can chop them fine and use them as you wish.For the StuffingHeat a tablespoon of oil in wok and stir fry the carrots for a couple of minutes until al dente (not too soft - not too firm).
Turn off the heat; sprinkle some salt and chopped parsley leaves and stir well.Place the grilled eggplants on a flat surface, arrange the roasted carrots, a teaspoon of pesto at end of each grilled eggplant slice.
Roll the eggplant slices around to enclose the filling and arrange on the platter with the seam side down.When you are ready to serve, sprinkle more cheese on top of the eggplants that you have arrange in a baking dish and broil in the oven until the cheese melts.Serve the Grilled Eggplant Roll with Spicy Herbed Carrots with Tzatziki - Greek Yogurt Dip and a good red wine for parties.Serve the Grilled Eggplant Roll with Spicy Herbed Carrots as a healthy appetizer for your parties, may be along with Sichuan Style Chilli Potato Recipe or Stir Fried Honey Parsnip Recipe With Herbs.
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Ingredients: mango (ripe),poha (flattened rice) poha,curd,strawberries (hulled ),palm sugar sweeten the yogurt,mixed nuts

Dahi Chivda Recipe (Fruit, Yogurt & Flattened Rice Breakfast Parfait), 1 cup Curd (Dahi / Yogurt) - (or as required),Honey - or palm sugar to sweeten the yogurt,1 cup Mango (Ripe) - diced,2 tablespoon Mixed nuts,1 cup Poha (Flattened rice) - or  poha,1 cup Strawberries - (hulled washed and chopped or sliced), 15, Fusion, To prepare Dahi Chivda Recipe (Fruit, Yogurt & Flattened Rice Breakfast Parfait), rinse the chivda twice and then drain excess water using a big sieve or colander.Keep the chivda aside for approximately for 2 minutes or till the chivda is soft.
Fluff the chivda using a fork.Transfer the chivda to a mixing bowl and add gently whipped yogurt (adjust the amount).Meanwhile, take the glasses in which you intend to serve the dahi chivda and start layering.Put dahi chivda mix at the bottom and topped it with chopped mangoes.Then, again put a layer of dahi chivda and top with chopped strawberries.
Sprinkle nuts on the top if using.Serve the Dahi Chivda Recipe (Fruit,Yogurt & Flattened Rice Breakfast Parfait) along with some Watermelon & Feta Skewers Recipe and a glass of Gajjar Lauki Juice Recipe (Bottle Gourd Carrot Juice).
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Ingredients: sweet paan mix you get them the mukhwas section,pistachios,saffron strands,dried rose,sugar,milk full fat,cardamom powder (elaichi)

Paan Matka Kulfi Recipe, 1/4 cup Sweet paan mix - you get them in the mukhwas section,Pistachios - crushed,2 liter Milk - full fat,Saffron strands - a few,1/3 cup Sugar,1/2 teaspoon Cardamom Powder (Elaichi),Dried rose petals - to garnish, 40, North Indian Recipes, To begin making the Paan Matka Kulfi Recipe, bring the milk to a boil in a heavy bottom pan.
Reduce the milk to half it's quantity, stirring continuously.
 This will take about 20 -25 minutes.
Ensure you keep stirring while reducing the milk, else the cream will get settled in the bottom of the pan and get burnt.Hence it is always important to keep a ladle in the pan and keep stirring continuously.Once the milk has reduced, add the saffron strands and the cardamom powder.
Mix well and add the sugar at this stage.
Once the sugar has melted, add the dry pan mukhwas.
Mix vigorously until the paan kulfi is well combined.
Turn off the flame and allow the Paan Matka Kulfi to cool down to room temperature.
Spoon this Paan Matka Kulfi mixture into matkis, garnish with dry rose petals and crushed pistachios.
Cover the matka with a foil and place the Paan Matka Kulfi in the freezer section and freeze  them for minimum 8 hours to overnight to get a well set kulfi.Serve Paan Matka Kulfi Recipe after a meal of Amritsari Ajwaini Paneer Recipe, Butter Garlic Naan Recipe, Peas Pulao Recipe, and Onion Raita Recipe.
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Ingredients: chikoo (sapota fruit) skin,mango coulis strawberryblueberry coulis (whichever you like),(store bought),mango (ripe),lychee skin,butterscotch ice,wheat oatmeal cookies,plums,green seedless grapes,icing sugar,butter

Summer Fruit Tart Recipe, 1 cup Green seedless Grapes,1 liter Butterscotch ice cream - (store bought),2 Chikoo (Sapota Fruit) - skin peeled,1/4 cup Icing Sugar,8 Lychee - skin removed and deseeded,1/2 cup Mango coulis - or strawberry/blueberry coulis (whichever you like),2 Plums - deseeded and sliced,1 Mango (Ripe) - sliced,250 grams Whole Wheat Oatmeal Cookies,75 grams Butter (unsalted) - cubed, 330, Continental, To begin making the Summer Fruit Tart Recipe first, we have to make the tart base.You can click to our Tart Recipe, which will take you through the tart making process.
 As your tart is done baking, freeze them for about 30 minutes or more and then take them out.
When frozen pour the softened ice cream onto the prepared tart case.
Transfer to the freezer.
Freeze for at least 4 hours, preferably overnight.Remove from freezer 10 minutes before serving.Drizzle the tart with mango coulis  and top it up with your fruits or seasonal fruits of your choice.
Dust Summer fruit tart with icing sugar and serve.Serve the Summer Fruit tart with some Chocolate Sauce and Caramel Sauce on the top and enjoy with your loved ones as a Tea Party dessert.
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Ingredients: cashew nuts,salt,kaffir lime leaves,eggs,tender coconut water,cloves garlic,coriander (dhania) seeds,onion,lemon,dry red chillies,rice flour,chicken breasts cubes,sunflower oil

Ayam Goreng Kremes Recipe - Indonesian Style Crunchy Fried Chicken, 1 tablespoon Lemon juice,8 cloves Garlic,2 teaspoons Sunflower Oil,Salt - to taste,200 grams Chicken breasts - cut into 1 inch cubes,1 cup Tender coconut water,2 tablespoons Rice flour,2 Dry Red Chillies - crushed,1/4 cup Cashew nuts,1 Whole Egg,1 Onion,5 Kaffir lime leaves,Sunflower Oil - to deep fry,2 teaspoons Coriander (Dhania) Seeds,6 cloves Garlic, 30, Indonesian, To begin making the Ayam Goreng Kremes, in a mixer jar, combine cashew nuts, garlic and onion, grind to a smooth paste along with some water.
Heat a kadai on medium flame, add the freshly ground masala, along with the tender coconut water, salt, kaffir lime leaves, lemon juice, and coriander seeds.
To this add the chicken pieces and allow it to cook.
this will take a good 12-15 minutes.
Now turn off the flame, remove the chicken pieces from the coconut water mixture and set aside.
Transfer the coconut water mixture in which it was cooked into a bowl.Heat a pan, on medium flame, add oil and add garlic to saute.
Saute the garlic until golden brown, next add the crushed dry red chilies and immediately add the chicken.
Flash cook on high heat for about two minutes and transfer to a mixing bowl.
In the mixing bowl, that has the coconut water mixture, add 1 egg, salt and mix well.Heat a kadai with oil on medium-high heat, drop spoonfuls of this coconut water batter into the oil and deep fry until it turns into a deep brown colour.
Use up all the batter and drain the fried discs on absorbent paper.
Crumble these fried discs with your fingers and place them in a mortar and pestle and pound them until evenly crumbed.
Add these crumbs to the bowl with the chicken and toss well - this is the Ayam Goreng Kremes or the Indonesian Crunchy Fried Chicken.
Transfer to a serving platter and serve the Indonesian Crunchy Fried Chicken along with lemon wedges.
Serve Ayam Goreng Kremes/ Indonesian Crunchy Fried Chicken as an appetizer along with a meal of Sambal Telor with Nasi Uduk Recipe (Indonesian Style Eggs Cooked in Sambal and Lemongrass Coconut Rice) and a dessert of Lemon Frozen Yogurt Recipe.
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Ingredients: salt,wheat flour,ghee,baking soda,curd,sugar,cumin seeds (jeera),nendra pazham banana (ripe) over ripe banana,sunflower oil

Mangalore Buns Recipe - Puffed Banana Puris, 1/8 teaspoon Baking soda,1/2 teaspoon Salt,2 cups Whole Wheat Flour,2 tablespoons Ghee,2 tablespoons Curd (Dahi / Yogurt),1 Nendra Pazham Banana (Ripe) - or any over ripe banana,1/2 teaspoon Cumin seeds (Jeera),3 tablespoons Sugar,Sunflower Oil - to deep fry, 60, Mangalorean, To begin making the Mangalore Buns Recipe, first prep all the ingredients to make the buns and keep them ready.Into the food processor, add the flour, sugar, yogurt, jeera, baking soda, ghee, banana and salt.
Turn on the processor and add little water at a time and blend together until the mangalore dough bun comes together.Remove from the food processor and knead along with a little ghee until smooth and non sticky.
If the dough is too sticky, add a tablespoon or two of flour and knead until it comes together.Divide the Mangalore buns dough into large lemon size balls.
Cover the bowl and let the dough rest at room temperature for 2-3 hours or refrigerate it overnight.When ready to prepare the Mangalore Buns, roll out each ball into the shape of puris, using a rolling pin.Heat oil in a kadai for deep frying.When the oil is warm enough, slide the rolled out Mangalore Buns in one at a time, frying them gently on a medium heat, until golden brown on both sides.Remove the mangalore buns with a slotted spoon and place on absorbent paper to drain.
Try these delicious Mangalore buns today and serve it along with Karnataka Style Mixed Vegetable Saagu and South Indian Coconut Chutney for a indian breakfast or even a special Sunday brunch.
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Ingredients: tomato,salt,cumin powder (jeera),ginger,foxtail millet wheat (dalia),bay leaves (tej patta),cardamom (elaichi) podsseeds,ghee,spinach leaves (palak),turmeric powder,green chillies,sunflower oil

Spinach And Millet Pulav Recipe, 2 tablespoons Ghee - (optional),1 teaspoon Cumin powder (Jeera),1 cup Foxtail Millet - or broken wheat (dalia),Salt - to taste,2 Cardamom (Elaichi) Pods/Seeds,2 Green Chillies - slit,1 inch Ginger,250 grams Spinach Leaves (Palak) - chopped,2 Bay leaves (tej patta),1 tablespoon Sunflower Oil,2 Tomatoes - finely chopped,1 teaspoon Turmeric powder (Haldi), 40, Indian, To begin making the Spinach and Millet Pulao Recipe, get all the ingredients ready and keep it by the side.
In this recipe, I will show you how to cook using a pressure cooker.
If you dont use a pressure cooker, then I suggest the same cooking procedure, using a heavy bottomed sauce pan with a lid.
You will cover the pan after the procedures below and cook until the millets or broken wheat is edible.Into a pressure cooker, heat a tablespoon of oil.
Add the ginger, green chillies, bay leaves, cardamom pods and stir-fry for a few seconds.
After which, add in the turmeric powder, cumin powder, tomatoes, salt and the millet.
Add 2 cups of water (sometimes if the millet or broken wheat is old- then it might need more water).
Stir all the ingredients and cover the pressure cooker (or the saucepan).
Place the weight on and pressure cook until you hear 2 whistles.After a couple of whistles, turn the heat to low and simmer for another 3 minutes.
After a couple of minutes, turn off the heat.
Allow the pressure from the cooker to release naturally.
 If using a saucepan, make sure you cover the pan and cook until the millets are done to suit your taste.Once the pressure is released, open the cooker, stir all the ingredients.
Check the salt and spice levels and adjust to suit your taste.If, by chance the millets did not cook with the amount of water you added, then sprinkle some more water as required, cover the pressure cooker and allow it to steam on low heat.
Don't place the weight on at this stage.
You will have to just cover and cook.Next we will stir fry the spinach in wok and then add it to the cooked millet.
In a wok, add a teaspoon of oil, add the chopped spinach, salt and stir fry on medium heat until the spinach is cooked and almost all the water is evaporated.
Stir in the spinach to the cooked millets.
Once the Spinach and Millet Pulav is done, stir in the ghee.
You can skip adding ghee on top if you are not very keen on that.
Ghee adds an additional flavor to the Pulao making it delicious.
Serve the Spinach and Millet Pulav along with a Raita of your choice.
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Ingredients: salt,coconut,mustard seeds,asafoetida (hing),black peppercorns,cloves garlic,dry red chilli,curry leaves,cloves (laung) garlic,dry red chillies,coriander (dhania) seeds,cumin seeds (jeera),methi seeds (fenugreek seeds),cinnamon stick (dalchini),coconut milk,tamarind,turmeric powder,black eyed beans (lobia),sunflower oil

Mangalorean Style Lobia Gassi Recipe - Black Eyed Peas In Coconut Curry, 1 Dry Red Chilli,4 Dry Red Chillies,1 tablespoon Coriander (Dhania) Seeds,1 teaspoon Asafoetida (hing),2 sprig Curry leaves,Sunflower Oil - for cooking,Salt - to taste,18 grams Tamarind,1/2 cup Fresh coconut - grated,1 tablespoon Cumin seeds (Jeera),1 tablespoon Methi Seeds (Fenugreek Seeds),1 cup Black Eyed Beans (Lobia) - soaked in water for 2 hours,1 Cinnamon Stick (Dalchini),1 teaspoon Mustard seeds,1 tablespoon Whole Black Peppercorns,1 cup Shallots,2 cloves Garlic - crushed,1 teaspoon Turmeric powder (Haldi),2 Cloves (Laung) - garlic,1 cup Coconut milk, 195, Mangalorean, To begin making the Mangalorean Style Lobia Gassi Recipe, in a Kadai/Pan, add 1 teaspoon ghee.
Roast coriander seeds, cumin seeds, dried red chilies, peppercorns one by one until fragrant.
Once roasted remove from pan and set aside to cool.Into the same pan, add sliced onions, garlic, and roast until onions start to turn brown.Add fresh grated coconut, tamarind ball, and continue to roast until coconut start to turn golden brown.
Remove from the pan and set it aside.After roasting all the, and the spices and onion-coconut mix has cooled, add them all to a blender and blend into smooth paste by adding little water.Heat a pressure cooker with oil, add the ground masala paste and cook until oil/ghee separates from the sides of the pan.Add in your soaked lobia, turmeric powder and salt, add about 1/2 water and cook the lobia for 3 whistle.Remove and add the coconut milk and stir well, check for salt and adjust according to your palate.To temper, heat a kadai, add mustard seeds, hing, curry leaves, garlic and dry red chilies and let it crackle for few minutes and pour it over the gassi and serve.
Serve the Mangalorean Style Lobia Gassi Recipe along with Mangalorean Neer Dosa Recipe (Savory Rice & Coconut Crepe) to make a good meal for your Sunday lunch.
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