anandhuvasudev/southindiandish huggingface dataset:
Ingredients: green chillies,red bell pepper (capsicum),ginger,salt,coconut,mustard seeds,asafoetida (hing),curry leaves,chana dal (bengal gram dal),sunflower oil

Red Capsicum Poriyal Recipe - Red Bell Pepper Stir Fry, 3 tablespoons Fresh coconut - grated,3 Red Bell pepper (Capsicum) - cut into small cubes,2 Green Chillies,2 teaspoons Sunflower Oil,Salt - to taste,1 tablespoon Ginger - grated,1 teaspoon Mustard seeds,1 teaspoon Chana dal (Bengal Gram Dal),Asafoetida (hing) - a pinch,1 sprig Curry leaves, 20, South Indian Recipes, To begin making the Red Capsicum Poriyal (Red Bell Peppers Stir Fry with Ginger Spiced Coconut), wash, deseed the red bell peppers and chop them into small cubes and keep aside.Heat oil in a wok, add the mustard seeds and let it splutter.
Add the chana dal, asafoetida, curry leaves and let it splutter.To this add the cubed red bell peppers, season with salt and cook until they are crunchy yet cooked to 3/4th.Make a coarse mix of the grated coconut, ginger, green chillies using a mixer grinder without adding any water.Add this ginger spiced coconut mix to the cooked red peppers, mix well and switch off the heat.Serve the Red Capsicum Poriyal (Red Bell Peppers Stir Fry with Ginger Spiced Coconut), along with Phulka, Dal Palak and Kachumber Salad for a nutritious weekday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Red_Capsicum_Poriyal_Red_Bell_Peppers_Stir_Fry_with_Ginger_Spiced_Coconut.jpg, 10
Ingredients: turmeric powder,salt cumin seeds,potatoes boil,mint,red chilli powder,coriander,tsp amchur powder,ghee,oil,green chillies

 Khatte Pudina Aloo Recipe,  salt - 1 tsp cumin seeds, 2 green chillies, 1/4 cup mint, 1-1 / 2 tsp Amchur powder, 1/3 tsp turmeric powder,5 Potatoes - Boil, ghee - or oil as per taste, 1 tsp red chilli powder, 1/2 cup coriander, 25, Indian, To make Sour Mint Potato Recipe, first wash the potatoes thoroughly and put them in a cooker with water as per the usage.
Turn off the cooker and cook till 2 cities come.
Allow the pressure to drain automatically.
Open the cooker and take out the potatoes and keep them aside.
After cooling, remove the skin and cut it.
Keep it aside.
In a blender add green coriander, mint, green chilli and grind it.
Keep this paste separately.
Heat ghee in a pan.
Add cumin seeds and let it splutter.
Now add mint coriander paste and cook it for 3 to 4 minutes.
Now add red chili powder, turmeric powder, mango powder, salt and cook it for 1 minute.
After 1 minute add potatoes and mix well.
Add a little water and let it cook for 3 to 4 minutes.
Turn off the flame and serve.
Serve the Sour Mint Potato Potato Recipe along with Gujarati Kadhi, Amaras and Phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Anshu_Pande/Tangy_Mint_Potatoes.jpg, 10
Ingredients: salt,water knead,sriracha sauce,spring onion (bulb greens),sweet corn ground,black pepper powder,flour (maida)

Sweet Corn Spring Onion Momo Recipe - Sweet Corn Dumplings, 1 cup All Purpose Flour (Maida),1/4 teaspoon Black pepper powder,1/2 cup Spring Onion (Bulb & Greens) - finely chopped,1 cup Sweet corn - coarsely ground,Salt - to taste,3 tablespoons Sriracha sauce,Water - to knead, 50, Chinese, To begin making the Corn Spring Onion Momo Recipe, first we will make the momo dough.To make the momo doughIn a mixing bowl, take maida add water slowly and knead to form a medium stiff dough.
Ensure the dough is smooth and not sticky.Keep the momo dough covered for an hour before making the corn stuffing.For the Corn Spring Onion Momo Stuffing Heat a sauce pan with oil, add coarsely ground sweet corn and stir fry until the corn is cooked.Add in spring onions, sriracha sauce, salt, pepper powder and saute well.Cook for a few minutes until the ingredients are well combined and turn off the heat.
Keep the filling aside to cool down.To make the Corn Spring Onion MomoTake a bamboo dimsum maker, or the regular idli steamer and fill it with water and place it over a medium heat.Later divide the momo dough into equal lemon size portions.Take each ball and start rolling it out on a surface.
Roll out the dough as thin as you can so that the outer layer of the momo is thin and delicate.In every flattened dough leaf, add 1 tablespoon of the Corn Spring Onion Momo filling and fold the edges to semi circles and start pleating to give a nice characteristic pleats.Do the same with all the rest of the dough and filling.
Keep the completed Corn Spring Onion Momo under a moist cloth to prevent drying.Grease the steamer with oil or place butter paper before placing Corn Spring Onion Momo.
This will  prevent it from sticking.If using traditional steamer it has own boiler or if using bamboo steamer then boil water in a shallow pan and when water starts to boil, place the bamboo steamer on it and steam the Corn Spring Onion Momo for 10 - 15 minutes until the skin will begin to shine.
As soon as you notice this, turn off the heat.Transfer the Corn Spring Onion Momo from the steamer into a serving platter and serve hot.Serve the Corn Spring Onion Momo Recipe along with Peanut Chilli Dipping Sauce Recipe and Vegetarian Thukpa Recipe  for a delicious weekend dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/April-09/Corn_And_Spring_Onion_Momo_Recipe_Dimsum-7.jpg, 7
Ingredients: pastry dough,apples,jam mixed fruit,raisins,badam (almond),caster sugar,wheat bread crumbs,butter,cinnamon powder (dalchini)

Eggless Apple Strudel Recipe With Homemade Pastry Sheet, 2 tablespoon Caster Sugar,1 Pastry dough,1 tablespoon Cinnamon Powder (Dalchini),1 teaspoon Cinnamon Powder (Dalchini),3 tablespoons Jam - Mixed Fruit,1 tablespoon Caster Sugar,2 Apples - chopped in cubes,1/2 cup Badam (Almond) - roughly chopped,1/2 cup Raisins,1/2 cup Butter - melted,2 tablespoons Whole Wheat Bread crumbs, 60, Continental, To begin making the Eggless Apple Strudel Recipe With Homemade Puff Pastry Sheet, first prepare the pastry dough and refrigerate for about an hour.Once chilled, roll it out very thin and cut a big square sheet from it.
Keep aside.The next step is to prepare the stuffing for the Eggless Apple Strudel Recipe.In a bowl, add dry fruits along with bread crumbs, caster sugar, cinnamon, chopped apples, raisins and mix it well.Apply the mix fruit jam on center of the sheet and place the chopped apples on it.Apply the melted butter on one side of sheet and fold it inside over the apple stuffing.
Fold other side as well and press gently.
It should form an envelope.Press gently top and bottom part as well to seal the strudel.Apply the butter on over the top and around and make the vertical cuts on it using a knife.
Place the Eggless Apple Strudel on a greased baking sheet.Preheat the microwave at 190 C and bake this apple strudel for 40 minutes until golden brown and crisp on all sides.Once baked, cut the Eggless Apple Strudel and serve warm or chilled.Serve the Eggless Apple Strudel after a light salad like Sweet Potato & Green Bean Salad Recipe or Grilled Winter Vegetable Salad Recipe  as it is or along with a vanilla ice cream for dessert.
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Ingredients: tomato,salt,macaroni pasta,coriander (dhania) leaves,cloves garlic,soy sauce,red chilli flakes,tomato ketchup,onion,green bell pepper (capsicum),red chilli sauce,green chillies,sunflower oil

Chilli Capsicum Macaroni Recipe, 2 tablespoon Coriander (Dhania) Leaves - finely chopped,1 tablespoon Red Chilli flakes,1 cup Macaroni pasta,1 tablespoon Soy sauce,Salt - to taste,1 Tomato - finely chopped,1 Green Bell Pepper (Capsicum) - chopped,1 Onion - chopped,3 Green Chillies - chopped,5-6 cloves Garlic - chopped finely,2 tablespoon Tomato Ketchup,2 tablespoon Red Chilli sauce,Sunflower Oil - as required, 45, Fusion, To begin with Chilli Capsicum Macaroni Recipe, cook macaroni as per the packet instructions in a saucepan.
Once cooked, drain the water from the macaroni.
Add 2 teaspoon oil and mix the macaroni well.Heat oil in a nonstick pan.
Add garlic and saute well.Add chopped onion and green chillies,saute it for 2 minutes.Add red chilli sauce, tomato ketchup, and capsicum cubes.Mix it well and let it cook for one minute.Add macaroni, soy sauce and mix well.Add salt to taste and chopped coriander.Mix well and let it cook for a few more seconds.Serve Chilli Capsicum Macaroni Recipe along with Smoked Tofu and Grilled Vegetable Salad Recipe for a comforting lunch meal.
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Ingredients: salt,black pepper corns,milk,celery,virgin olive oil,cloves garlic,water,black pepper powder,butter,cauliflower (gobi) florets

Roasted Cauliflower Soup Recipe, 1 teaspoon Black pepper powder,2 cups Cauliflower (gobi) - cut in florets,Salt - to taste,1 teaspoon Butter,5 cloves Garlic,1 cup Milk,1/2 cup Water,2 tablespoons Extra Virgin Olive Oil,2 Whole Black Pepper Corns - crushed,1/2 cup Celery - chopped, 40, Continental, To begin with Roasted Cauliflower Soup Recipe, heat a pan with olive oil on medium flame.
Into the pan, add the garlic cloves and celery and saute for about a minute, until the aroma rises.
Now add the cauliflower, sprinkle salt and pan roast the cauliflower for 4-6 minutes on high heat.
Now sprinkle some water, cover and continue to cook for 5 more minutes.
Turn off the heat, and allow it to cool down to room temperature.
Transfer to a mixer jar and grind to a smooth puree with some water.
Heat a pan with a teaspoon of butter, add the cauliflower puree and bring it to a single boil.
Now add the water, milk and black pepper powder and bring the soup to a rolling boil.
Garnish with cracked black pepper corns and serve.
Serve Roasted Cauliflower Soup Recipe along with Roasted Vegetable Panini Sandwich With Feta Cheese Recipe followed by a dessert of New York Style Baked Cheesecake Recipe for a complete meal.
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Ingredients: baking powder,heavy whipping cream,thandai syrup,pistachios,saffron strands,white chocolate,baking soda,curd,sugar,vanilla,(for ganache),cardamom powder (elaichi),badam (almond),flour (maida),sunflower oil

Thandai Mousse Cake Recipe With A Delicious Cardamom Sponge, 1 cup Curd (Dahi / Yogurt),1 cup Heavy whipping cream,1 teaspoon Baking powder,1/4 teaspoon Saffron strands,1 teaspoon Vanilla Extract,1/4 cup Fresh cream - (for ganache),100 grams White Chocolate - chopped,2 tablespoons Thandai syrup,1/2 cup Sunflower Oil,1/4 teaspoon Cardamom Powder (Elaichi),2 tablespoons Badam (Almond) - finely chopped,1/4 teaspoon Baking soda,1-1/2 All Purpose Flour (Maida),1/2 cup Sugar,1 tablespoon Pistachios - finely chopped, 60, Indian, To begin with Thandai Mousse Cake, preheat the oven at 180 degree celsius.Line a 8 inch round cake pan with parchment paper, grease the sides and keep it aside.In a mixing bowl sift dry ingredients for the cardamom sponge cake - flour, baking powder, baking soda, mix well and keep it aside.Take another mixing bowl, add in oil, sugar, curd, vanilla essence, cardamom powder and mix well using a hand whisk or electric beater.Now, fold in the dry mixture into the wet cake mixture little by little, use a spatula to fold in, do not over mix.
Once the batter is ready, transfer it into the lined pan and bake the cardamom sponge cake for around 25 minutes at 180 degree celsius or until a skewer inserted in the centre of the cake comes out clean.When the cardamom sponge cake is done, let it cool for 10 minutes within the pan, then demould the cake and let it cool on a wire rack.
Meanwhile prepare the Thandai mousse, chop white chocolate and place in a bowl.Now take a small saucepan and bring the fresh cream to a boil on a low flame.Pour the hot fresh cream on the white chocolate and let it sit for few mins, then using a spatula, stir the mixture and mix well until the chocolate completely melts and you get the ganache.Keep the ganache to cool down, meanwhile beat the heavy whipping cream to stiff peaks.When the ganache fully cools down, add in the thandai syrup and mix well.Once it is done, start adding whipped cream to the white chocolate thandai mixture and fold lightly using a spatula.
Be gentle and fold without deflating any air from the whipped cream.To assemble, take a 8 inch/20 cm round springform pan and place the prepared cake into it.Now top the cake with prepared mousse mixture and tap it so that the mixture settles.
Smoothen the top with an offset spatula.Garnish the Thandai Mousse Cake with chopped almonds, pistachios, saffron and keep in the refrigerator.Chill the mousse cake for four to five hours, preferably overnight.Once you are ready to serve, loosen the sides using a knife and demould the cake.Serve Thandai Mousse Cake as an indian dessert for your parties like Holi or Diwali., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Arunima_Das/Thandai_Mousse_Cake.jpg, 15
Ingredients: salt,cumin powder (jeera),cloves garlic,kabuli chana (white chickpeas),parsley leaves (you can also coriander),black pepper powder,flour (maida),instant oats (oatmeal),sunflower oil

Chickpea & Oats Falafel Recipe, 1 cup Kabuli Chana (White Chickpeas) - soaked for 8 hours,Salt - to taste,1 tablespoon All Purpose Flour (Maida),1 teaspoon Cumin powder (Jeera) - roasted,2 cloves Garlic - chopped,Black pepper powder - to taste,60 grams Instant Oats (Oatmeal),Sunflower Oil - as required,4 sprig Parsley leaves - chopped (you can also use coriander), 50, Middle Eastern, To begin making the Chickpea & Oats Falafel Recipe, we will first cook the soaked chickpeas until it is very soft.
I personally like to use a pressure cooker.
Click here to see how to cook chickpeas in a pressure cooker.You will know the chickpeas is cooked well, when you press it between your fingers, it will mash up.The next step is to proceed to make the falafel.Combine the oats, all purpose flour, garlic, parsley, cumin powder, pepper powder, salt,  and the cooked chickpeas in a food processor.Blend to make a coarse thick paste.
Check the salt levels and adjust to suit your taste.
Divide the falafel batter into small portions of the size of a ping pong ball and flatten them slightly.I used a Kuzhi Paniyaram pan to fry the falafels and the result is very similar to the deep fried ones.Add a half a teaspoon of oil into each of the cavities, place the shaped falafel into the cavities and pan fry them until it is crisp and browned on both sides.Add few more drops of oil when you flip over to fry them on the other side.
This will help in getting the even color for the falafels.You can alternatively, heat oil for deep-frying and deep fry these falafels until browned evenly on all sides.Serve the Chickpea Oats Falafel along with Lemon Coriander Hummus and Tabbouleh and Pita bread for a wholesome weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/World_Mediterranean/Oats_Saffola_Fit_Foodie_Falafel_Recipe-1.jpg, 9
Ingredients: tomato,salt,cumin powder (jeera),drumstick,water ( consistency),onion,garlic,black pepper powder,green moong dal,turmeric powder

Drumstick Dal Soup Recipe, 1/2 teaspoon Turmeric powder (Haldi),1 Tomato,1 cup Green Moong Dal (Whole),2 Drumstick,4 Garlic,1 cup Water - (adjust according to your consistency),1/2 teaspoon Black pepper powder,1/2 teaspoon Salt,1 Onion,1/4 teaspoon Cumin powder (Jeera), 40, South Indian Recipes, To begin making the Drumstick Dal Soup recipe, chop onion and tomato into big pieces.
Cut drumstick into small pieces.Wash dal with water thoroughly.
In a pressure cooker, mix dal, onion tomato, garlic and other spice powders.
Add a cup of water.Cook the dal for 3 whistles.
In a small pot, add drumstick pieces and water.
Cook until they are tender and cooked.Once cooked, scoop out the pulp from the drumstick using a spoon.Blend the cooked dal and drumstick pulp in a blender.
Strain the liquid through a sieve.Add the required amount of salt and pepper powder to the soup.
Serve the drumstick dal soup warm along with fried bread slices.Serve Drumstick Dal Soup along with Fresh Garlic Bread on a wintery night., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/KarthikaKrishnan/Drumstick_Dhal_Soup.jpg, 10
Ingredients: tomato,salt,coriander (dhania) leaves,cauliflower (gobi),green peas (matar),red chilli powder,ginger garlic paste,onion,turmeric powder,green chillies,garam masala powder,sunflower oil

Colflower Pea Bhurji Recipe, 1 Tomato - chopped finely,3 Green Chillies,Salt - as required,1 cup Green peas (Matar),1 teaspoon Ginger Garlic Paste,Coriander (Dhania) Leaves - for garnish,1 teaspoon Red Chilli powder,1/2 teaspoon Garam masala powder,1 Cauliflower (gobi),1 Onion - chopped finely,1/4 teaspoon Turmeric powder (Haldi),1-1/2 tablespoon Sunflower Oil, 45, Indian, To begin with the Cauliflower Matar Bhurji Recipe first, bring water to boil in a pot.
Add cauliflower florets in boiling water and keep aside for 10 minutesDrain the water from the florets and grate them into fine pieces.
Else process them in a food processor to get finely grated piecesHeat half tablespoon oil in a kadai over medium heatAdd grated cauliflower and fry them for about 5 minutes, until water is absorbed from the florets.
Set them asideIn a Kadai, add oil and finely chopped onions.Cook them until they become transparent; Add ginger garlic paste and mix them well with the onionsAdd tomato pieces and cook until they become mushyAdd peas, turmeric powder, red chili powder and required amount of saltCook them for about 5 minutes until spice powders are mixed well with peasAdd cauliflower with peas mixture and combine them wellClose the lid and cook for about until the grated florets are cookedDon’t overcook cauliflower as they become soggy.Sprinkle garam masala powder over the bhurji and toss them well.Switch off the flame and allow them to cool downServe Cauliflower Bhurji with Matar along with Boondi Raita and Phulkas for a weekday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Cauliflower_Bhurji_with_Matar.jpg, 12
Ingredients: ginger,corn flour,red wine,cloves garlic,soy sauce,water,garlic,vinegar,brown sugar (demerara sugar),black pepper powder,red chilli sauce,chicken breasts cubes,sunflower oil

Chicken Yakitori Recipe - Japanese Chicken Skewers, 2 teaspoons Corn flour,1/2 inch Ginger - minced,2 tablespoons Brown Sugar (Demerara Sugar),4 cloves Garlic - minced,1 teaspoon Garlic - finely chopped,2 tablespoons Red wine,400 grams Chicken breasts - cut into 2 inch cubes,1/4 cup Water,1 tablespoon Vinegar,1 teaspoon Sunflower Oil,2 tablespoons Soy sauce,1 tablespoon Red Chilli sauce,1 teaspoon Black pepper powder, 50, Japanese, To begin making the Chicken Yakitori Recipe, wash and clean the chicken cubes.
Soak the wooden skewers, in a bowl of water for 15-20 minutes.
To marinate the chicken Into a mixing bowl, add the chicken, add the garlic, ginger, soy sauce, black pepper powder, red wine, brown sugar and vinegar.
Mix well and set aside for a minimum of 30 minutes to marinate the chicken.After 30 minutes, start putting the chicken on the skewers.
Do not discard the marinade, set aside for later use.
Preheat a grill pan on medium flame.
Brush with some oil, once the pan is nice and hot, place the Chicken Yakitori on it, and cook by turning their sides, ensuring the chicken is well cooked.
This will take about 10-12 minutes.
Once the Chicken Yakitori is cooked, remove from the grill pan and allow it to rest.
To make the sauce for the Chicken YakitoriMix the cornflour with water in a bowl to make a corn flour slurry.
Heat a shallow frying pan with oil on medium flame, add the garlic and saute till it turns into a light brown colour.
To the fried garlic, add the remaining marinade, and the chilli sauce and bring to a boil.
Once this sauce has come to a boil, add the cornflour slurry and wait for the sauce to thicken.
Once the sauce is thick, turn off the flame.
Check the salt and seasonings and adjust according to taste.
Transfer the sauce to a small bowl.To serve, transfer the Chicken Yakitori to a serving platter, pour the sauce over it or in a bowl beside it and serve hot.Serve Chicken Yakitori Recipe as an appetizer along with Vegetable Manchow Soup Recipe followed by a main course of  Sambal Spiced Veggie Mee Goreng Recipe.
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Ingredients: tomato,salt,ginger,bay leaf (tej patta),cardamom (elaichi) podsseeds,fennel seeds (saunf),coconut,sesame (gingelly) oil,black peppercorns,cloves garlic,curry leaves,coriander (dhania) seeds,mixed sprouts,onion,cinnamon stick (dalchini),cumin seeds (jeera),cloves (laung),green chillies,garam masala powder,sunflower oil

Mixed Sprouts In Chettinad Masala Recipe, 2 Green Chillies - slit,1/4 cup Fresh coconut - grated,1 Onion - thinly sliced,2 Tomatoes - thinly sliced,2 inch Ginger,1 teaspoon Garam masala powder,Salt - to taste,2 Cardamom (Elaichi) Pods/Seeds,2 teaspoons Fennel seeds (Saunf),10 cloves Garlic,1 tablespoon Sesame (Gingelly) Oil,2 teaspoons Whole Black Peppercorns,3 Cloves (Laung),1 tablespoon Coriander (Dhania) Seeds,2 sprig Curry leaves,2 teaspoons Sunflower Oil,1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera),1 teaspoon Fennel seeds (Saunf),2 cups Mixed Sprouts - boiled,1 Bay leaf (tej patta), 40, Chettinad, To begin making Mixed Sprouts In Chettinad Masala Recipe, wash and pressure cook the mixed sprouts for 2 whistles using a pressure cooker and keep aside.Turn off the heat after two whistles and allow the pressure to release naturally.
We have used the mixed sprouts containing green gram, horse gram, black chickpeas and cow peas.
You can add any whole lentils of your choice.
Next, to prepare the chettinad masala heat oil in a small pan, add the black pepper corns, cumin, fennel and coriander seeds, saute until it gets roasted and turns aromatic.Add the ginger, garlic and cook until the garlic turns a bit brown.Add in the grated coconut and saute until the whole mixture turns brown and aromatic.
Cool and grind it into a smooth paste using a mixer grinder and keep aside.Heat sesame oil in a heavy bottomed pan on medium flame, add the cloves, green cardamom, bay leaf, cinnamon stick, fennel seeds and let it become fragrant.Add in the sliced onions, a pinch of salt and saute until it turns golden brown.
Add the slit green chilies, curry leaves and saute for a minute.Add the chopped tomatoes and cook until it turns soft.
Now, add in the prepared chettinad masala and saute until the whole mixture comes together and oil leaves the sides of the pan.Add the boiled sprouts, garam masala, season with salt and let it simmer for 10 minutes.
Occasionally stir in between.
Once the whole curry becomes a little thick, switch off the heat and serve hot.Serve the Mixed Sprouts In Chettinad Masala Recipe along with Steamed Rice and Chow Chow Thoran for a delicious and comforting weeknight dinner.
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