anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,enos fruit salt,coriander (dhania) leaves,mustard seeds,gram flour (besan) besan,ajwain (carom seeds),red chilli powder,water,curry leaves,ginger garlic paste,gram flour (besan),bottle gourd (lauki),cumin seeds (jeera),buttermilk,asafoetida (hing) asafoetida,turmeric powder,garam masala powder,sunflower oil

Dudhi Dhokli Nu Shaak Recipe - Bottle Gourd And Steamed Dumplings Curry, Asafoetida (hing) - Asafoetida,Enos fruit salt - a pinch,1/2 teaspoon Mustard seeds,1 teaspoon Ginger Garlic Paste,1 tablespoon Gram flour (besan),Salt - to taste,Coriander (Dhania) Leaves - to garnish (chopped),1 teaspoon Cumin seeds (Jeera),1 teaspoon Coriander (Dhania) Leaves - chopped,1/2 teaspoon Garam masala powder,1 teaspoon Ajwain (Carom seeds),1 cup Bottle gourd (lauki) - grated,1 tablespoon Sunflower Oil,1 cup Buttermilk,Turmeric powder (Haldi) - a pinch,1-1/2 cup Water,1 Gram flour (besan) - besan,1 Tomato - chopped,1/2 teaspoon Red Chilli powder,Curry leaves - few, 35, Gujarati Recipes﻿, To begin making the Dudhi Dhokli Nu Shaak recipe, firstly we will make the dhokli.
In a mixing bowl, mix grated bottle gourd, coriander leaves, gram flour, salt, red chilli powder, turmeric powder and carom seeds.Add water and mix to make a batter.
When the batter is done, add a pinch of fruit salt and mix it properly.Preheat a steamer, filled halfway with water.
Next, grease a dhokla plate.
Transfer the dhokli batter into the plate and steam cook it for 10 to 15 minutes.
 Later remove from the steamer and allow it to cool.
Once it is cooled down, cut into small pieces.Now take a shallow frying pan and grease it with oil.
Shallow fry the dhokli from both the sides to enhance the taste.
Once done, keep it aside.The next step is to make the curry.
In a mixing bowl, add a tablespoon of gram flour in butter milk and keep it aside.Heat oil in a heavy bottomed pan on medium flame.
Add mustard seeds and once it splutters add cumin seeds, asafoetida, ginger garlic paste and curry leaves.
Saute for about a minute.
Add chopped tomatoes and cook them till they become soft and mushy.Once they become mushy, add gram flour, butter milk mixture, salt, red chilli powder and garam masala into it.
Mix everything and cook on sim till the curry starts boiling.
This may take 2 to 3 minutes.After 2 to 3 minutes, add the diced shallow fried dhokli, mix and allow it to boil for 3 to 4 minutes.
Switch off and garnish with coriander leaves.Serve Dudhi Dhokli Nu Shaak with Steamed Rice for a weekday lunch.
you can also serve Masala Khichiya Churi along with your meal as a side dish.
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Ingredients: cheese,salt,rosemary,britannia,corn flour,sage,milk,black peppercorns,virgin olive oil,cloves garlic,sugar,coriander (dhania) leaves,lemon,thyme leaves,del monte black olives,chicken breasts,coriander (dhania) leaves cilantro,dried oregano

Creamy Stuffed Chicken With Pepper Cilantro Sauce Recipe, Salt - as required,200 grams Britannia Cream Cheese,2 sprig Coriander (Dhania) Leaves - finely chopped,500 grams Chicken breasts,1/2 teaspoon Whole Black Peppercorns - crushed,Salt - to taste,1/2 teaspoon Del Monte Black Olives,1 cup Milk,1/2 cup Coriander (Dhania) Leaves - cilantro,1 teaspoon Dried oregano,1 teaspoon Sage,1 teaspoon Rosemary,1 tablespoon Whole Black Peppercorns - crushed,2 cloves Garlic - finely chopped,2 tablespoons Corn flour,Extra Virgin Olive Oil - as required,1/2 teaspoon Lemon zest,Sugar - as required,1 teaspoon Dried Thyme Leaves, 50, Continental, To begin making the Creamy Stuffed Chicken With Pepper Cilantro Sauce recipe, firstly pound the chicken breasts to an even thickness about 1/2 inch.Place the chicken in a plate and top it with cream cheese, cilantro, salt and crushed pepper.
Sprinkle lemon zest and mixed herbs on the chicken.Roll the chicken and tie it with a thread from all sides so that the cheese doesn’t ooze out.Cover it with a cling film and keep it refrigerated for an hour.Meanwhile, we will make the cilantro and pepper sauce.In a small bowl, mix cream, cornstarch in cold milk and blend well.Heat a wide pan on medium heat and saute peppercorns.Add rest of the ingredients - peppercorns, salt, sugar, garlic, milk, coriander leaves, red chilli powder, lemon juice, parsley leaves, including the cornstarch mixture and bring it to a boil.Keep boiling till the consistency is reduced to a thick sauce.Once it is done, take it out in a bowl.Next, heat the pan and add olive oil just to glaze the pan so that you get the grilled flavour not the fried one.Cook the refrigerated chicken on medium heat till it changes its colour.Keep rolling the chicken to cook it evenly from all sides.
Cook it till you get the caramelised colour.Place the chicken in a plate and gently remove the threads.Cut into slices of desired thickness and cover it with hot cilantro and pepper sauce.Serve Creamy Stuffed Chicken With Pepper Cilantro Sauce with Spring Onion & Roasted Garlic Brown Rice Recipe, Chilled Sweet & Sour Cucumber Noodle Salad Recipe and Kiwi Basil Lemonade Recipe.
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Ingredients: salt,pine nuts,white beans,mint leaves (pudina),conchiglie pasta,virgin olive oil,coriander (dhania) leaves,badam (almond),lemon,green chillies

White Bean Pasta Recipe, 1/4 cup Pine nuts,Salt - as required,2 Green Chillies,1 cup White beans,1/4 cup Badam (Almond),2 tablespoon Extra Virgin Olive Oil - adjustable,8 sprig Mint Leaves (Pudina),8 sprig Coriander (Dhania) Leaves,1 Lemon juice,250 grams Conchiglie Pasta - of your choice, 40, Italian Recipes, To begin making the White Bean Pasta recipe, boil water in a medium stock pot and cook pasta for about 30 minutes as per the instructions mentioned on the packet.Drain the excess water from the pasta and set aside.
Reserve some pasta water for later use.Pressure cook the beans for two whistles.
Let the cooker cool down on its own.Meanwhile, combine all the ingredients mentioned under ‘For the sauce’ and grind them to a fine paste using a mixer.Mix cooked pasta, beans and coriander mint pesto sauce in a wide pan.
Stir them well and serve with cheese on the top at the time of serving.Serve White Bean Pasta with Pizza Margherita for a weekend night dinner with your friends and family.
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Ingredients: salt,ginger,green chilli,red chilli powder,cloves garlic,curry leaves,onion,cumin seeds (jeera),turmeric powder,black eyed beans (lobia),sunflower oil

Andhra Style Bobbarlu Vada/ Alsanda Vada Recipe -Spicy Lobia Vada Recipe, 1 teaspoon Turmeric powder (Haldi),1 inch Ginger - chopped,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 Onion - chopped,1 cup Black Eyed Beans (Lobia),1 Green Chilli - chopped,Sunflower Oil - as needed,4 cloves Garlic - chopped,1 sprig Curry leaves - chopped,1/2 teaspoon Red Chilli powder, 150, Andhra, To begin making the Andhra Style Bobbarlu Vada/ Alsande Vada, soak the black eyed peas in water for at least 2 hours.Grind the black eyed peas in a mixer to a coarse mixture and make sure there are no peas left out as it will pop when it is frying.Add in all the rest of ingredients and grind it again.
Add little water so that the mixture is quiet wet.Heat the Kuzhi paniyaram Pan and add a drop of oil to each cavity in the pan; once the pan is well heated scoop the vada batter using a scoop spoon.
Cover the pan and allow it to steam.You will notice the top part of the vada getting cooked.
At this point add another drop of oil and then using a tiny flat spoon gently flip the vada so it cooks on the other side as well.To check if the Andhra Style Bobbarlu Vada is cooked insert a toothpick or a knife in the center of the vada.
It should come out clean.Continue the same process with the remaining vada batter and enjoy the healthy version of the vada's.Serve the Andhra Style Bobbarlu Vada along with spicy coconut chutney and cup of chai to go along with it for your evening snack.
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Ingredients: salt,mustard seeds,asafoetida (hing),curry leaves,beetroot,butter

Beetroot Poriyal Sabzi Recipe For Babies And Toddlers Over 10 months, 1/2 teaspoon Mustard seeds,1 Beetroot - diced small,Salt - a pinch,1/2 teaspoon Butter,Asafoetida (hing) - a pinch,1 sprig Curry leaves - finely chopped, 15, Indian, To begin making Beetroot Poriyal or Sabzi for Toddlers, wash and peel the skin off the beetroot.
Cut them into small pieces and set aside.
In the beetroot in pressure cooker, add 2 tablespoons water along with a pinch of salt.
Cook the beetroots for one whistle and release the pressure of the cooker immediately.
Set aside.
In a pan add 1/2 a teaspoon of butter and allow it to melt over medium heat.Once the butter has melted, add 1/2 a teaspoon of mustard seeds and let it crackleAfter the mustard seeds have crackled, lower the heat and add a pinch of asafoetida.
Add finely chopped curry leaves into the pan.
Next add in the cooked beetroots and give it all a good mix.
Cook on low heat for a couple of minutes and turn off the heat.
Beetroot Poriyal or Sabzi for Toddlers is ready to be served.Serve the Beetroot Poriyal as a baby/ toddler food along with a meal of curd rice and dal chawal as a complete meal for your baby toddler who is above 10 months and older.
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Ingredients: salt,wheat (dalia godumai rava),yellow moong dal (split),ginger,green chillies,cumin powder (jeera),ghee,saffron strands,chaat masala powder,red chilli powder,cloves garlic,gram flour (besan),mutton curry,coriander (dhania) powder,mint leaves (pudina),turmeric powder,chana dal (bengal gram dal),white urad dal

Haleem Kebab Recipe, 1/4 cup Broken Wheat (Dalia/ Godumai Rava) - soaked for 4 hours,1/4 cup Yellow Moong Dal (Split) - soaked for 4 hours,1/2 teaspoon Turmeric powder (Haldi),10 cloves Garlic - finely chopped,1 teaspoon Cumin powder (Jeera),Ghee - as required,Salt - to taste,1 teaspoon Red Chilli powder,Saffron strands - a few,2 Green Chillies - finely chopped,2 inch Ginger - finely chopped,1/4 cup White Urad Dal (Whole) - soaked for 4 hours,1 1/2 teaspoon Coriander (Dhania) Powder,2 tablespoons Gram flour (besan),Mint Leaves (Pudina) - small bunch,2 teaspoon Chaat Masala Powder,1/4 cup Chana dal (Bengal Gram Dal) - soaked for 4 hours,500 grams Mutton - curry cut, 75, North Indian Recipes, To begin making the Haleem Ke Kebab Recipe, into a pressure cooker add the drained and soaked broken wheat, chana dal, urad dal, moong dal, mutton, ginger, garlic and salt to tate.Add just enough water to immerse all the ingredients in the pressure cooker and pressure cook for 5 to 6 whistles.
Once done turn off the heat to low and simmer for another 5 minutes.
After 5 minutes turn off the heat and allow the pressure to release naturally.
Once the pressure has released open the pressure cooker.With the help of a spoon or thongs remove the mutton pieces into a plate and allow it to cool.
Once the mutton is cooled separate the meat from the bones.
Keep the Dal also aside.Add the meat to a food processor jar with the chopping blade attachment and pulse to make a coarse mixture.
Remove and keep aside.
Next into a preheated pan add ghee.
Once the ghee is warm, add the saffron strands, green chillies, red chilli powder, turmeric powder, coriander powder, cumin powder, chaat masala powder and give it a quick mix.
Add the cooked dal and the ground mutton into the pan.
Keep stirring until the mixture thickens and comes away from the sides of the pan.Allow the Haleen Ke kebab mixture to cool and then transfer it to a mixing bowl.
Add besan and mint leaves to the mixing bowl and mix the Haleem Ke Kebab mixture well to combine.Grease your palms with oil and shape the mixture into round kebabs.Place Haleem Ke Kebabs on a preheated pan.
Drizzle ghee over and around the kebabs and cook until golden brown on both sides.
Transfer the Haleem Ke Kebabs onto a serving plate and serve hot.Serve Haleem Ke Kebab Recipe as a appetizer along with some Green Chutney and a delicious party meal of Handi Biryani Recipe With Chicken, Lauki Ka Salan, Tomato Onion Cucumber Raita  and Rose Flavoured Shahi Tukda.
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Ingredients: salt,coriander (dhania) leaves,paneer,cloves garlic,virgin olive oil,lemon,lemon,black pepper powder,turmeric powder

Paneer In Lemon Honey Sauce Recipe, Salt - as required,1 tablespoon Extra Virgin Olive Oil,1/4 cup Honey,1 cup Paneer (Homemade Cottage Cheese) - cut into cubes,1/2 teaspoon Turmeric powder (Haldi),Coriander (Dhania) Leaves - for garnish,Lemon zest - as required,1/2 teaspoon Black pepper powder,1 Lemon juice,2 cloves Garlic - minced finely, 75, Asian, To begin making the Paneer In Lemon Honey Sauce, cut paneer into cubes.
Mix paneer with salt, turmeric in a mixing bowl and keep it aside for 20 minutes.Heat oil in a skillet and add minced garlic.
Sauté it till the garlic releases a nice aroma.Add honey and lemon juice to the garlic and sauté until the mixture thickens enough to coat the paneer pieces well.Add pepper, pinch of lemon zest and salt and mix well.
Add paneer and sauté in the sauce for about 10 minutes.
Do not overcook Paneer as it will become hard and will loose its softness.Garnish with lemon zest and serve with honey on the sides.Serve Paneer In Lemon Honey Sauce as a appetizer during your house parties or weekend dinners along with other appetisers such as Rajma Malai Cutlet and Crispy Tossed Baby Corn.
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Ingredients: salt,ginger,chana dal (bengal gram dal),coriander (dhania) leaves,curry leaves,gram flour (besan),dry red chillies,onion,cumin seeds (jeera),sweet corn,green chillies

Andhra Style Corn Vada Recipe, Salt - as required,2 Green Chillies,1/4 cup Gram flour (besan),1-1/2 cup Sweet corn,1 inch Ginger - grated,1/2 cup Chana dal (Bengal Gram Dal) - soaked and drained,2 Dry Red Chillies,1/2 cup Onion - chopped,1 tablespoon Curry leaves,1/2 teaspoon Cumin seeds (Jeera),4 tablespoon Coriander (Dhania) Leaves - chopped, 50, South Indian Recipes, To begin with Andhra Style Corn Vada, add soaked and drained chana dal, corn kernels, ginger, green chilies, curry leaves and dry chilies in a mixer grinder and make a coarse paste out of it.Take a mixing bowl and transfer this coarse paste in it.
Add gram flour, chopped coriander leaves, cumin seeds, sweet corn kernels, salt and mix everything properly.Heat a deep pan with oil.
Take some oil on your palm and make Vada, deep fry them and put them on a tissue paper for sometime to soak the excess oil and it is ready to be served.Serve Andhra Style Corn Vada with South Indian Coconut Chutney, Dhaniya Pudina Chutney or any other chutney of your choice.
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Ingredients: tomato,salt,ginger,water,onion,garlic,malwani masala,turmeric powder,mutton on the,sunflower oil

Malvani Mutton Curry Recipe, 1/3 cup Water,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 Tomato - finely chopped,4 tablespoons Malwani masala,1 tablespoon Ginger - finely chopped,2 Onions - finely chopped,2 tablespoons Sunflower Oil,1 tablespoon Garlic - finely chopped,300 grams Mutton - on the bone, 25, Malvani, To begin making the Malvani Mutton Curry Recipe, either use store bought Malvani Masala or make the fresh Malvani masala by following this recipe - Malvani Masala Powder Recipe.
In a pressure cooker, combine the mutton along with water, salt and turmeric powder.
Pressure cook for 2 whistles.
Turn off the flame, and allow the pressure to release naturally.
In a kadai, heat oil on medium flame, add in the ginger, garlic and saute for about a minute.
Next add the onions and fry till it turns into a deep brown colour.
Add the malvani masala, chopped tomatoes and give it a good mix.
Cook until the tomatoes are mushy.
Turn off the flame and allow them to cool.
Transfer into a mixed grind into a coarse paste adding very little water.
Transfer this coarsely ground onion-tomato base into the pressure cooker along with the pre-cooked mutton.
Mix the Malvani Mutton Curry well and pressure cook for another 2 whistles.
Turn off the flame, and allow the pressure to release naturally.
Once released, open the cooker and give the Malvani Mutton Curry a stir.
Adjust the salt and spices according to taste.Transfer the Malvani Mutton Curry to a serving bowl and serve hot.Serve Malvani Mutton Curry piping hot along with some Steamed Rice, Seer Fish Fry Recipe, Pickled Onions for a complete Sunday afternoon lunch.
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Ingredients: black peppercorns,cinnamon stick (dalchini),cumin seeds (jeera),cloves (laung),star anise

Chinese 5 spice powder Recipe, 5 Star anise,3 inch Cinnamon Stick (Dalchini),3 teaspoon Whole Black Peppercorns,3 teaspoon Cumin seeds (Jeera),6 Cloves (Laung), 10, Chinese, We begin making the Chinese 5 spice powder by grinding all the ingredients in a hand blender to a coarse powderOnce done store it in an airtight container for further use.Serve the Chinese 5 spice powder in a Zhejiang Style Crispy Five Spice Powder Spring Roll Recipe.
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Ingredients: amul,instant coffee powder,milk,sugar,vanilla

Coffee Ice Cream Recipe, 150 ml Milk - chilled,2 tablespoons Instant Coffee Powder,400 ml Fresh cream - Use Amul Cream,1-1/2 teaspoon Vanilla Extract,1/2 cup Sugar, 500, Continental, To begin making the Coffee Ice Cream Recipe, into a blender jar, add the full fat cream, milk, sugar, instant coffee powder and vanilla extract.
Make sure that the cream and the milk is chilled.
If the mixture is warm, then refrigerate the ice cream mixture for two hours.Now we will set up the Kitchenif Ice Cream Maker.Place the ice cream bowl which has been kept in the freezer for 2 days into the kitchenif ice cream maker.
Attach the paddle and set the timer for 30 minutes.Start the ice cream maker and pour the ice cream mixture through the opening into the ice cream maker.Do not turn off the machine in between till 30 minutes is up.
You will see that slowly, the ice cream will start turning thick and creamy.After 30 minutes, you will see that your ice cream mixture is ready.
Add it in the bowl, and keep it in fridge for 5 to 6 hours.Serve Coffee Ice Cream Recipe as a dessert after a delicious Continental Meal of Cheesy Baked Spaghetti Pasta In Tomato Basil Sauce and Garlic Bread.
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Ingredients: tomato,asafoetida (hing),brinjal (baingan eggsplant),jaggery,black peppercorns,carrot,cloves garlic,curry leaves,coriander (dhania) seeds,cumin seeds (jeera),turmeric powder,sunflower oil,salt,arhar dal (split toor dal),dry red chillies,green beans (french beans),tamarind water,coconut,mustard seeds,water,methi seeds (fenugreek seeds),potato (aloo),pearl onion (sambar onion)

Udupi Style Mixed Vegetable Sambar Recipe (Lentil Curry With Vegetables), 1 Carrot (Gajjar) - chopped,6 Green beans (French Beans) - chopped,1/4 cup Fresh coconut - grated,1 teaspoon Jaggery,1/4 teaspoon Turmeric powder (Haldi),1 Tomato - chopped,1 teaspoon Whole Black Peppercorns,1/4 cup Arhar dal (Split Toor Dal),1 Potato (Aloo) - chopped,Salt - to taste,Water - as required for cooking,4 Small Brinjal (Baingan / Eggplant) - diced,1 teaspoon Methi Seeds (Fenugreek Seeds),4 cloves Garlic - crushed,4 cloves Garlic,10 Pearl onions (Sambar Onions) - cut into wedges,1 cup Tamarind Water,1 pinch Asafoetida (hing),2 teaspoon Sunflower Oil,1 tablespoon Coriander (Dhania) Seeds,2 teaspoons Sunflower Oil,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,6 Dry Red Chillies,1 cup Water,2 Dry Red Chillies,1 sprig Curry leaves, 50, Mangalorean, To begin making the Udupi Style Mixed Vegetable Sambar, we will firstly chop all the vegetables and keep them ready.Next, boil the toor dal along with all the other vegetables (eggplant, potato, carrot, green beans), salt, turmeric powder and water in a pressure cooker for 4 whistles.
Release the pressure naturally.
Once done mash it lightly.The next step is to make the sambar powder.
Heat a heavy bottomed pan and add coriander seeds, cumin seeds, dry red chillies, whole black pepper corns and fenugreek seeds, Dry roast them for a minute and switch off the heat.Once it is cooled down, add this mixture into a mixer jar along with garlic and coconut.
Grind them into a fine powder.Heat a sauce pan with oil, add pearl onions.
Saute the pearl onions till they are soft and translucent.Once the onions are soft, add the tomatoes along with toor dal and vegetable mixture.
Add about 1 cup of water and adjust the consistency according to your preference.Once it starts to boil, add jaggery, 2 tablespoons of sambar powder, salt to taste and check for seasoning.
Bring it to a boil.
Let it cook for about 2 to 3 minutes.
Switch off the heat.The next step is to temper the sambar.
For tempering, heat oil in a tadka pan.
Add mustard seeds, cloves, asafoetida, dry red chilies, curry leaves and let it cook for about 20 seconds.
Pour the seasoning over the sambar and mix it well.
It is ready to be served.Serve the Udupi Style Mixed Vegetable Sambar Recipe along with some Steamed Rice, Cabbage Thoranand Elai Vadam by the side to enjoy your comforting lunch meal.
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Ingredients: tomato,salt,cumin powder (jeera),ginger,cashew nuts,red chilli powder,cloves garlic,gram paneer,onion,kasuri methi (dried fenugreek leaves),butter,garam masala powder

Paneer Butter Masala Recipe, 1 teaspoon Cumin powder (Jeera),1 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Red Chilli powder,1/4 cup Fresh cream,200 gram Paneer (Homemade Cottage Cheese) - cut into cubes,3 Tomatoes - pureed,6 cloves Garlic,1 Onion,1 inch Ginger - peeled,2 tablespoon Cashew nuts,2 tablespoons Butter,1 teaspoon Kasuri Methi (Dried Fenugreek Leaves), 60, North Indian Recipes, To begin making the Paneer Butter Masala, in a mixer grind the ingredients mentioned under 'to be ground into paste' like the onion, ginger, garlic and cashew nuts in to a smooth consistency using little water.
Transfer to a bowl and set aside till required.
Heat the butter in a  pan over medium heat.
Add the onion paste and saute over medium heat till it is light brown in color and the oil starts separating from the masala.
Add the red chili powder and tomato puree, saute once again few more minutes over medium heat.
As the masala gets roasted it will change color to bright red.Once the masala gets well roasted, add the cumin powder, garam masala along with 1 cup of water.
Stir to combine and let the butter masala gravy simmer for 10 to 15 minutes over medium heat or till it thickens.
Once the butter masala thickens add the cream, salt and paneer to it.
Stir to combine and simmer for next 5 - 10 minutes and allow the paneer to absorb the flavor of the gravy.
If the Paneer Butter Masala still seems little bit runny let it simmer for few more minutes.
Turn off the heat.
Sprinkle crushed kasuri methi over the Paneer Butter Masala and stir to combine.
Serve Paneer Butter Masala hot with Naan, Kulchas or Tawa Paratha for the Punjabi style dinner.
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