anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,coriander (dhania),ginger,vegetable stock water,black pepper powder,jowar seeds,green peas (matar),cloves garlic,carrot,virgin olive oil,onion,lemon,peanuts (moongphali),sweet corn,turmeric powder,green chillies

Vegetable Jowar Upma Recipe, 1 Carrot (Gajjar) - finely chopped,1/2 teaspoon Turmeric powder (Haldi),2 teaspoons Black pepper powder,1 inch Ginger - grated,1 Onion - finely chopped,2 cup Jowar Seeds,2 tablespoons Extra Virgin Olive Oil,Coriander (Dhania) Leaves - small bunch,2 cloves Garlic - crushed,2 Green Chillies - slit or chopped,2 tablespoons Roasted Peanuts (Moongphali),2 teaspoons Lemon juice,Salt - as per taste,1/4 cup Sweet corn - (optional),1/4 cup Green peas (Matar),4 cups Vegetable stock - or water, 55, South Indian Recipes, To prepare Vegetable Jowar Upma Recipe, wash and soak Jowar pearls overnight or for at least 6 - 7 hours in water.
Jowar is a millet that takes a long time to cook, so it is important to soak it.Once the Jowar is soaked, drain the excess water.
Place the Jowar into the pressure cooker along with 4 cups of vegetable stock or water and salt.Pressure cook for one whistle, turn the heat to low and simmer for about 10 minutes and turn off the heat.
After 10 minutes turn off the heat and allow the pressure to release naturally.
The Jowar will continue to cook in the pressure that exists in the cooker.Open the lid of the pressure cooker, you will see the jowar pearls have chewy texture in comparison to other grains.
So you will notice them begin hard.
If you like it to be softer, you will need to add a little more water and allow it to cook through for some more time.In the next step, steam the vegetables and keep them ready.
See the video of how to steam vegetables in a pressure cooker.Our next step is the make the upma.Heat oil in a saucepan over medium heat and saute the chopped onion, garlic and ginger for a couple of minutes until it is soft.
Once the onion turns translucent, add the peanuts and saute for another couple of minutes.Next add the steamed vegetables, turmeric powder, jowar, salt and black pepper.
Adjust the seasonings to suit your taste.
Cover the pan with a tight fitting lid, reduce the heat to low and let Jowar Upma cook for about 5 minutes.Turn off the heat and drizzle lemon juice over upma.
Garnish with chopped coriander leaves and serve hot.
Serve Vegetable Jowar Upma Recipe along with Andhra Style Peanut Chutney Recipe With Tomatoes and a glass of freshly squeezed fruit juice.
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Ingredients: salt,green beans (french beans),ginger,garam masala powder,red chilli powder,cloves garlic,carrot,tomato large tomato,onion,cardamom powder (elaichi),green bell pepper (capsicum),coriander powder,turmeric powder,kasuri methi (dried fenugreek leaves),butter,cauliflower (gobi) florets,sunflower oil

Kadai Vegetable Sabzi Recipe (Mixed Vegetable Saute with Spices), 1 Onion - diced,1/2 cup Homemade tomato puree -  or 2 large tomatoes diced,1 Green Bell Pepper (Capsicum) - diced,3 cloves Garlic - grated,Sunflower Oil - for cooking,Salt - to taste,1 inch Ginger - grated,1 teaspoon Coriander Powder (Dhania),100 grams Green beans (French Beans) - cut into 1 inch pieces,1/2 teaspoon Garam masala powder,1 teaspoon Red Chilli powder,1 tablespoon Kasuri Methi (Dried Fenugreek Leaves),1 tablespoon Butter,2 Carrots (Gajjar) - diced or sliced,1 teaspoon Cardamom Powder (Elaichi),200 grams Cauliflower (gobi) - small florets steamed,1 teaspoon Turmeric powder (Haldi), 50, North Indian Recipes, To begin making the Kadai Vegetable Sabzi, we will first steam all the vegetables (carrots, beans and cauliflower).
You can use a steamer or a pressure cooker to steam your vegetables.
See the video recipe of how to steam vegetables in a pressure cooker.
If using a pressure cooker, you just have to add 3 tablespoons of water and not more.
Next once the vegetables are steamed, keep them aside.Next in a large kadai or a wok or a heavy bottomed pan; add in a tablespoon of oil.
Add in the grated ginger, garlic, onions and capsicum.
Stir fry on medium high heat until the onions and capsicum have become lightly lender but are still a little crisp.Once the onions and capsicum have reached the texture that you desire; add in the tomato puree and the masalas (coriander, turmeric, cardamom, garam masala and red chilli powder)Saute all the ingredient and wait for the tomatoes to come to a quick boil.
After which add in the steamed vegetables, check the salt and spice levels and give all the ingredients a stir.Finally add in the dried fenugreek leaves (kasuri methi).
Cover the pan, turn the heat to low and simmer the Kadai Vegetable Sabzi for about 3 to 5 minutes.Turn off the heat and trasfter the kadai sabzi to a serving platter.
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Ingredients: tomato,salt,ginger,methi leaves (fenugreek leaves),jaggery,red chilli powder,cloves garlic,gawar phali (kothavarangai cluster beans),onion,coriander powder,turmeric powder,garam masala powder,sunflower oil

Gawar pods fenugreek vegetable recipe - cluster beans fenugreek vegetable, 1/2 teaspoon Turmeric powder (Haldi),1 inch Ginger - chopped,1 teaspoon Garam masala powder,Salt - to taste,1 cup Methi Leaves (Fenugreek Leaves) - chopped,1 teaspoon Red Chilli powder,300 grams Gawar Phali (Kothavarangai / Cluster beans) - cut small,1 Onion - chopped,1 teaspoon Coriander Powder (Dhania),1 teaspoon Jaggery,4 cloves Garlic - chopped,Sunflower Oil,1 Tomato - chopped, 35, North Indian Recipes, To begin making the Gawar Phali Methi Ki Sabzi Recipe, chop the cluster beans/ gawar phali and keep it ready.Add the chopped vegetables into a pressure cooker with 3 tablespoons of water along with some salt to taste.
Pressure cook for 2 whistles and release the pressure immediately.
Open the lid of the pressure cooker to maintain the green color of the vegetable.Heat a pan with oil, add ginger & garlic and saute till they turn soft.
Add in onions and saute and cook till the onions turn translucent.Once the onions are soft, you can add chopped tomatoes now and add a pinch of salt and cook till the tomatoes turn mushy.Add chopped methi leaves and saute till the leaves wilt, this will take about 3 minutes.Once done, add the cooked Gawar Phali, along with red chilli powder, turmeric, coriander, garam masala powder and sugar.Mix well, saute for about a minute until all the ingredients are well combined.
Give the Gawar Phali Methi Ki Sabzi a taste and adjust the salt and spices accordingly.
 Turn off the heat.Transfer the Gawar Phali Methi Ki Sabzi to a serving bowl and serve hot.Serve the Gawar Phali Methi Ki Sabzi Recipe along with Lauki Chana Dal, Palak Ragi & Oats Wheat Thepla , and Cauliflower & Cucumber Raita to make your meal complete for your weekday lunch.
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Ingredients: salt,rosemary,sugar,vanilla,lemon,flour (maida),lemon rind,butter

Lemon And Rosemary Shortbread Cookies Recipe, 1 cup All Purpose Flour (Maida),1 teaspoon Rosemary - fresh,1 teaspoon Lemon juice,1/3 cup Sugar,1/2 teaspoon Vanilla Extract,1/2 cup Butter - softened,1 teaspoon Lemon - rind,1 pinch Salt, 50, Continental, To begin making the Lemon And Rosemary Shortbread Cookies Recipe, mix the flour, rosemary and lemon rind together and keep it aside.Cream the butter and sugar till smooth and fluffy with an Electric hand mixer for nearly 2 minutes.Add the lemon juice and vanilla extract, and mix again till incorporated.Slowly add in the flour mixture and mix until just combined.Use your hands to make a dough without applying much pressure.Form the dough into a disk shape and cover with a cling film.
Chill for at least an hour.When ready to bake, preheat the Oven to 170 degrees Celsius and line a baking sheet with a parchment paper.On a lightly floured surface, roll out the dough to 1/4 inch thick sheet.Cut with a Cookie cutter of your choice.Place the Shortbread Cookies on the baking sheet and bake for 12-15 minutes or till they are light brown on the edges.Remove Lemon And Rosemary Shortbread Cookies from the sheet and cool on a wire rack.Serve Lemon And Rosemary Shortbread Cookies Recipe along with Blueberry and Lemon Iced Tea for tea time.
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Ingredients: tomato,salt,ginger,cardamom (elaichi) podsseeds,cauliflower (gobi),red chilli powder,coriander (dhania) leaves,cumin seeds (jeera),potato (aloo),turmeric powder,garam masala powder,sunflower oil

One Pot Aloo Gobi Sabzi Recipe Using Preethi Electric Pressure Cooker, 2 Tomatoes - pureed,Sunflower Oil - as required,2 sprig Coriander (Dhania) Leaves - finely chopped,1 teaspoon Garam masala powder,Salt - to taste,1 inch Ginger - grated,2 Cardamom (Elaichi) Pods/Seeds,1/4 teaspoon Red Chilli powder,2 Potatoes (Aloo) - peeled and cubed,1 Cauliflower (gobi) - washed and cut into florets,1 teaspoon Turmeric powder (Haldi),1/2 teaspoon Cumin seeds (Jeera), 40, North Indian Recipes, To begin making the One Pot Aloo Gobi Ki Sabzi Recipe in the Preethi Electric Pressure Cooker, heat oil in pan and make the setting to the gravy mode; add cumin seeds, ginger, cardamom pods.
Allow the cumin seeds to crackle.Once the cumin seeds crackle for a few seconds, add the tomatoes, aloo, gobi, salt, chilli powder, turmeric powder, garam masala and 1/4 cup of water.Stir to combine all the aloo gobi ingredients.
Lock the lid in place.
Set the timer for 20 minutes and allow it to cook until you hear the beep sound.Once the aloo gobi sabzi is done, allow the pressure to release naturally.
Check the salt and pepper to taste and transfer Aloo Gobi sabzi to serving dish and serve warm.Serve the One Pot Aloo Gobi Sabzi along with Traditional Punjabi Kadhi with Methi  and Chawal for a quick weeknight dinner.
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Ingredients: salt,cumin powder (jeera),sev,puffed rice,thattai nippattuthattai,red chilli powder,carrot,sweet chutney (date tamarind),onion,lemon,peanuts (moongphali),green chutney (coriander mint)

Nippattu Masala Chaat Recipe- South Indian Style Chaat, 1 Carrot (Gajjar) - grated,1 teaspoon Cumin powder (Jeera),Salt - to taste,1 teaspoon Lemon juice,1 teaspoon Red Chilli powder,2 tablespoons Green Chutney (Coriander & Mint),1 Onion - finely chopped,Sev - to garnish,Roasted Peanuts (Moongphali) - to garnish,1 tablespoon Sweet Chutney (Date & Tamarind),Puffed rice - to garnish,1 Thattai - 1 big or 10 small  Nippattu/Thattai, 15, South Indian Recipes, To begin making the Nippattu Masala Chaat Recipe , let us begin by arranging the nippattu on the serving platter.If you are using one large nippattu, make sure you just give it a light press with your palm after placing it on the plate.This will break the nippattu into small pieces making it easy for you to pick up a piece with the toppings.If you are using mini bite sized nippats, then simply arrange them on the platter.In a mixing bowl, combine the chopped onions, grated carrots, salt and lemon  juice.
Give it a good mix.Put a layer of this onion-carrot mix over the nippattu.Next, drizzle some green chutney and sweet chutney over the nippattu chaat & finally sprinkle cumin powder and red chilli powder.Finish this Nippattu Masala Chaat with puffed rice, sev and peanuts.
Serve this Nippattu Masala Chaat Recipe along with Congress Buns Recipe and Peanut Chaat With Spiced Yogurt at your chaat parties.
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Ingredients: mango pulp (puree),coconut dust,cardamom powder (elaichi),condensed milk,mixed nuts topping

Mango Ladoo Recipe, 1 pinch Cardamom Powder (Elaichi),1/2 cup Mango Pulp (Puree),1/2 cup Condensed Milk,Mixed nuts - for topping,1 cup Dessicated Coconut - and more to dust, 25, Indian, To begin making Mango Ladoo Recipe, preheat a thick bottomed pan and dry roast desiccated coconut for about 2-3 minutes or till fragrant.Do not brown and make sure you do not burn it.Once it is done, add in the mango pulp and stir till combined well.Add condensed milk, and cardamom powder and nuts to the mango coconut mixture stir well to combine.
The mixture  will be a little gooey now.
Keep on stirring to avoid charring.Once the mixture reaches a doughy consistency and comes together, switch off flame and allow to cool a bit.Once cooled pinch out a small ball and roll between palms, roll the ladoo in desiccated coconut powder.
Repeat till all the ladoos are done.Serve Mango Ladoo Recipe after your festive meal of Gujarati Kadhi, Paneer Butter Masala, Batata Pulao and Phulka with your family.
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Ingredients: rolled oats,peanut butter,lion dates syrup,coconut flakes,watermelon seeds,chocolate chips,sesame seeds (til seeds)

Oats Peanut Butter & Chocolate Chip Trail Mix Recipe, 3/4 cup Coconut flakes,3/4 cup Chocolate chips,1/3 cup Sesame seeds (Til seeds),1/2 cup Watermelon seeds,1/2 cup Peanut Butter,1-1/2 cups Rolled Oats,1/4 cup Lion Dates Syrup, 25, Continental, To begin making the Oats Peanut Butter & Chocolate Chip Trail Mix Recipe, in a baking tray combine the rolled oats, coconut flakes, watermelon seeds and sesame seeds.
Bake it in a preheated oven at 180 degree celsius for 10 minutes.
After 10 minutes remove the tray from the oven and set aside.
In a small pan, add the dates syrup along with the peanut butter and cook on low heat until the peanut butter has melted and the mixture is well combined.
Turn off the flame and pour this mixture over the freshly roasted oats-coconut flakes mix.
Using a fork, combine the mixture evenly, until the peanut butter-date mixture is evenly mixed.
Place the tray back in the oven and continue to roast it for another 10 minutes.
After 10 minutes, remove from the oven and allow it to cool completely.
After about two hours, mix in the chocolate chips.
Serve Oats Peanut Butter & Chocolate Chip Trail Mix Recipe along with a bowl of yogurt or milk for breakfast or just eat the trail mix, as is, as an evening snack.
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Ingredients: salt,wheat (dalia godumai rava),water make pakora batter,enos fruit salt,green chilli,coriander (dhania) leaves,ajwain (carom seeds),sunflower oil the pakoras,gram flour (besan),onion,cumin seeds (jeera),turmeric powder,sunflower oil

Dalia Pakora Recipe - Broken Wheat Pakora, 1 Green Chilli - finely chopped,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Enos fruit salt,Salt - to taste,1/2 teaspoon Sunflower Oil,Sunflower Oil - as required to fry the pakoras,1 cup Broken Wheat (Dalia/ Godumai Rava),1/4 cup Coriander (Dhania) Leaves - finely chopped,1 Onion - finely chopped,1 tablespoon Sunflower Oil,1/2 teaspoon Ajwain (Carom seeds),Water - as required to make a thick pakora batter,1/3 cup Gram flour (besan),1/2 teaspoon Cumin seeds (Jeera), 25, Indian, To begin making the Dalia Pakora Recipe, we will first cook the daliya.
Wash the daliya and set aside.
Heat a pressure cooker with 2 cups of water, add some salt to taste, cooking oil and the washed broken wheat.
Close the pressure cooker and pressure cook for 4-5 whistles.
Turn off the flame and allow the pressure to release naturally.
Once the pressure has released, open the pressure cooker to check if the broken wheat has cooked through and there is no water remaining.
If there is any water, place it on heat and keep stirring until it most of the water is evaporated.Transfer the cooked broken wheat into the mixing bowl.
Set aside and allow it to cool.
Once the broken wheat has cooled, into the mixing bowl add, the besan, onion, coriander leaves, green chilli, salt, turmeric powder, cumin seeds, ajwain, cooking oil and water, as required to make a thick dalia pakora batter.
We need a thick batter, use just enough water to combine all the ingredients of the Dalia Pakora batter.
Heat a paniyaram pan on medium flame, drop a few drops of cooking oil in each of the cavities, once the pan and the oil is hot, quickly add in the eno fruit salt into the dalia pakora batter and give it a good mix.
Drop tablespoons full of the dalia pakora batter into each cavity and cook on medium-high heat, for a couple of minutes on each side.
Making sure the inside of the dalia pakora is well cooked and the outer covering is nice and crisp.Drain the well fried dalia pakoras on an absorbent paper and serve hot.
Alternatively, you could also deep fry the dalia pakoras in a kadai.Serve Dalia Pakora as a tea time snack along with Green Chutney, Date Tamarind Chutney and a steaming hot cuppa Adrak Chai.
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Ingredients: baking powder,wheat flour,cinnamon powder (dalchini),milk,baking soda,vanilla,caster sugar,cocoa powder,chocolate chips,sunflower oil

Whole Wheat Chocolate Cinnamon Cupcakes Recipe, 1-1/2 cup Whole Wheat Flour,1 tablespoon Cinnamon Powder (Dalchini),1/2 teaspoon Baking powder,1 cup Milk,1 teaspoon Vanilla Extract,Chocolate chips - as required,1 cup Caster Sugar,Cinnamon Powder (Dalchini) - as required,2 tablespoons Sunflower Oil,1/4 teaspoon Baking soda,2 tablespoons Cocoa Powder, 35, Continental, To begin making the Whole Wheat Chocolate Cinnamon Cupcakes recipe, in a mixing bowl, add milk, oil, vanilla extract and castor sugar and mix it well.In another bowl, sieve whole wheat flour with baking powder, baking soda, cinnamon powder and cocoa powder all together.
Now gradually add this mixture into milk mixture and mix it into all combined.Preheat the microwave at 180 degrees.
Set the cupcake liners into cupcake mould and pour the batter into liners and sprinkle chocolate chips on top.Bake them for 20-25 minutes into preheated microwave.
Let them cool and garnish them with cinnamon powder on top.Serve Whole Wheat Chocolate Cinnamon Cupcakes along with Espresso Coffee and Avocado Egg Sandwich for your next tea party.
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Ingredients: salt,bay leaf (tej patta),cardamom (elaichi) podsseeds,ghee,green peas (matar),sugar,cinnamon stick (dalchini),cumin seeds (jeera),mattaice

Matta Rice Peas Pulao Recipe, 1 teaspoon Sugar,Ghee - for cooking,2 teaspoons Cumin seeds (Jeera),1 cup Green peas (Matar),1 inch Cinnamon Stick (Dalchini),Salt - to taste,2 Cardamom (Elaichi) Pods/Seeds,1 Bay leaf (tej patta),2 cups Red matta rice - soaked in water for 30 minutes, 45, Indian, To begin making the Matta Rice Peas Pulao Recipe, pressure cook the matta rice with 4 cups of water in pressure cooker for about 6 whistle till they are just cooked.Heat a kadai with ghee, add the whole spice like cardamom pods, cinnamon sticks, bay leaf and cumin seeds and allow them to splutter.Add green peas, and fry them for 10 seconds.
Add the cooked rice and stir well, sprinkle salt and sugar according to your taste.
Mix everything well and let it cook for 2 more minutes.Once done, switch off the heat and it is ready to be served.
Serve the Matta Rice Peas Pulao Recipe along with Spinach Paneer Kofta Curry or Palak Paneer and Lauki Raita to enjoy your weekday lunch.
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Ingredients: tomato,asafoetida (hing),coriander (dhania) leaves,onion,cumin seeds (jeera),turmeric powder,sunflower oil,black cardamom (badi elaichi),salt,ginger paste,cardamom (elaichi) podsseeds,garam masala powder,star anise,mustard seeds,red chilli powder,water,dry red chilli,garlic paste,bay leaves (tej patta),paneer,coriander powder,cloves (laung)

Paneer Bhurji Gravy Recipe, Water - as required,1 Bay leaves (tej patta),1/2 tablespoon Ginger - paste,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 Onion - finely chopped,1 Tomato - chopped,Sunflower Oil - as required,2 Cardamom (Elaichi) Pods/Seeds,1/2 teaspoon Cumin seeds (Jeera),1 cup Paneer (Homemade Cottage Cheese) - crumbled,Salt - as required,1/2 teaspoon Mustard seeds,2 Cloves (Laung),1 Black cardamom (Badi Elaichi),1 Dry Red Chilli,1/2 teaspoon Turmeric powder (Haldi),Coriander (Dhania) Leaves - few,1/2 tablespoon Garlic - paste,1/2 teaspoon Garam masala powder,1/4 teaspoon Asafoetida (hing),1 Star anise,1/4 cup Homemade tomato puree, 50, North Indian Recipes, To begin making the Paneer Bhurji Gravy recipe, heat oil in a heavy bottomed pan.
Add cumin seeds, mustard seeds, bay leaf, red dry chilli, black cardamom, green cardamom, star anise and hing.Once the mustard seeds splutter and the spices release a nice aroma, add the finely chopped onions.
Cook them till they turn soft and translucent.Add the ginger garlic paste and let it cook for, once done add the finely chopped tomatoes and tomato puree.Cover with lid and let it cook it for about 3 to 4 minutes.Once the tomatoes are cooked and start coming together add the spices including red chilli powder, turmeric powder, coriander powder, garam masala and salt.Stir well to combine and let it cook for 5 minutes.
After 5 minutes, add the crumbled paneer and the required water.
Mix everything properly and let it simmer for three to four minutes and then turn off the heat.Once it is done, garnish with coriander leaves and serve hot.
Serve Paneer Bhurji Gravy along with Bharwa Karela and Pudina Tawa Paratha for a delicious lunch or dinner on a weekday.
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Ingredients: sugar,saffron strands,mixed nuts almonds,apricots

Khubani Ka Meetha Recipe (A Rich Hyderabadi Nawabi Dessert), Saffron strands - a pinch,250 grams Apricots,Mixed nuts - almonds,1/4 cup Sugar, 60, Hyderabadi, To begin making the Khubani Ka Meetha Recipe, first soak the apricots and saffron overnight in water.Next day, in a saucepan, add all the soaked apricots and the golden soaking water and place it on the heat.
Cooking the apricots on a low heat, and keep the pan covered.Continue to cook them till they can be mashed with a spoon.Then, add sugar, keeping in mind that the apricots are already sweet.
Add only as much sugar as required.Cook further till the mixture comes together.
It should be syrupy in consistency.Now, chill it in the refrigerator for at least 4 hours.Garnish the Khubani Ka Meetha with almond and pistachio flakes and dried rose petals before serving along with Vanilla Custard or with whipped cream or ice cream as a delicious party dessert.
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