anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,sesame seeds (til seeds) dry,ajwain (carom seeds),red chilli powder,baking soda,gram flour (besan),onion,lemon,green chillies,sunflower oil

Chili Bajji Recipe - Chili Bajji / Green Chili Fritters, 10 Green Chillies - Big,Sunflower Oil - for deep frying,Red Chilli powder,1 tablespoon Ajwain (Carom seeds),Onions - thinly sliced,Salt - to taste,3 tablespoons Sesame seeds (Til seeds) - dry roasted,1 1/2 cups Gram flour (besan),1 Lemon juice,1/4 teaspoon Baking soda, 35, North Indian Recipes, To begin making the Mirchi Bajji Recipe, coarsely grind the stuffing - ajwain and till along with salt in a mixer grinder and keep aside.Take bajji chilies, slit lengthwise (but take care not to break into half).
Using the tip of the knife remove the seeds along with thick white vein.
Gently stuff the chilies with the coarsely ground stuffing with your fingers and set aside.Heat enough oil in wok/ kadai for deep frying.While the oil is getting heated, in a small mixing bowl, add chickpea flour, salt and baking powder to a bowl and make thick consistency batter by slowly adding water.
Whisk gently to avoid lumps and set this aside.Check whether the oil is hot enough to deep fry, by dropping a small ball of batter in the oil.
If the batter ball sizzles and reaches the top of the oil, then the oil is ready for deep frying.Dip each of the stuffed green chili in the above made batter and make sure that the stuffed green chili is properly covered with batter.
Drop down the batter covered stuffed chili , slowly from the corner of the kadai,Repeat the process and add 2-3 Chilli Bajji at a time, depending on the size of the kadai.
Do not overcrowd the kadai.On medium heat, fry the Mirchi Bajji till they turn nice golden.
Drain the excess oil by placing the fried Mirchi Bajji on a kitchen paper towel.
Repeat to with the remaining stuffed chilies.Serve the Mirchi Bajji hot by garnishing with sliced onions, lemon wedges and fresh coriander leaves as a Tea Time Snack along with hot Adrak Chai Recipe - Indian Style Ginger Tea , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Lubna_Karim/Mirchi_BhajjiMirpakaya_BajjiGreen_Chili_Fritters.jpg, 10
Ingredients: salt,green beans (french beans),ginger,red chilli flakes,carrot,garlic,lemon,brown sugar (demerara sugar),thai green curry paste,spirali pasta,green bell pepper (capsicum),sunflower oil

Spicy Thai Pasta Recipe With Roasted Vegetables, 1/2 teaspoon Red Chilli flakes,1/4 cup Green beans (French Beans) - cut into strips,Salt - to taste,1 teaspoon Ginger - chopped,1 teaspoon Lemon juice,1/4 cup Carrots (Gajjar) - cut into strips,1/4 cup Green Bell Pepper (Capsicum) - cut into strips,1 teaspoon Garlic - chopped,1 tablespoon Sunflower Oil,1 teaspoon Brown Sugar (Demerara Sugar),300 grams Spirali pasta,1/2 cup Fresh cream,1/4 cup Thai Green Curry paste, 30, Fusion, To begin making the Spicy Thai Pasta Recipe With Roasted Vegetables, you can either us store bought Thai Green curry paste or you can make it at home.
If you wish to make the homemade paste follow this Vegetarian Thai Green Curry Paste Recipe.
We will first cook the pasta along with salt in boiling water along with a little salt until al dente.Once the pasta is cooked, drain it from the hot water and run it under cold water immediately to stop the process of cooking.Drizzle a bit of olive oil to prevent the pasta from sticking to each other.
Keep the pasta aside.In a wok heat oil on medium heat, add chopped ginger and garlic and saute for a couple of minutes.Add the vegetables-carrot, beans and capsicum.
Continue to stir fry for 2-3 minutes until the vegetables are well roasted.
Once you the vegetables are roasted, add the thai curry paste,  fresh cream and cooked pasta.Saute the pasta until it gets well coasted with the thai curry paste.
At this stage add in the lemon juice, brown sugar, chili flakes, and salt.
Stir well to combine.Once Spicy Thai Pasta Recipe With Roasted Vegetables is combined well, check the salt and spices and adjust according to taste.Serve the Spicy Thai Pasta Recipe With Roasted Vegetables along with Cheese Garlic Bread Recipe, Chilled Thai Green Papaya Salad and a Coconut Tapioca Pudding to make a perfect weekend dinner.
You can also serve the Spicy Thai Pasta Recipe With Roasted Vegetables for winters as part of a hearty Sunday brunch along with Broccoli Almond Soup Recipe for a cozy dinner.
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Ingredients: lasagna sheets,pizza pasta sauce,chicken mutton,tomato from can,salt,mixed herbs (dried),brinjal (baingan eggsplant),basil leaves,mozzarella cheese,virgin olive oil,button mushrooms sautéed,onion,garlic,black pepper powder,parmesan cheese,eggs,dried oregano

Garfield's Lasagna Recipe With Minced Meat And Italian Spices, 150 grams Parmesan cheese - grated,1 tablespoon Garlic - crushed,1/4 teaspoon Black pepper powder,200 grams Mozzarella cheese - shredded,Salt - to taste,1/2 kg Chicken - minced or mutton,200 grams Button mushrooms - quartered and lightly sautéed,2 Onions - chopped fine,9 Lasagna sheets,1 teaspoon Mixed Herbs (Dried),4 sprig Basil leaves,4 tablespoons Homemade Pizza And Pasta Sauce,200 ml Extra Virgin Olive Oil,4 Tomatoes - pureed or from a can,2 Whole Eggs,3 Brinjal (Baingan / Eggplant),1 teaspoon Dried oregano, 130, Italian Recipes, To begin crafting this recipe, firstly, preheat oven to 180 degrees Celsius.Cut eggplants into thin circles and dredge with a teaspoon of salt.Preparing Eggplants/ MushroomLeave for ten minutes and then squeeze out water, pressing the eggplants between palms.
Rub/bast olive oil on the eggplants and put into hot oven for ten minutes or till they change color and appear cooked.
Keep aside.If using mushrooms, mushrooms are to be quartered and sautéed with a teaspoon of olive oil until slightly done.
It takes about 2 minutes on medium flame.Lasagne Pasta SheetsIn a large bring salted water to boil and put in the Del Monte lasagne pasta sheets.
Allow it to cook to al dente- about 8 to 10 minutes.
Remove and drain.
Drizzle a little olive oil over them so they don't stick.In a large frying pan, add enough oil, heat and fry the onions till translucent.Add the garlic and then the minced meat.
Let it brown a bit and then cover and cook over low heat, for ten minutes.Add the pureed tomatoes, the Del Monte pasta paste, herbs, pepper and salt and let it again cook on a low fire till the meat is a thick, mushy consistency.
Add the fresh, torn basil leaves last.Keep one tablespoon of cheese aside.
In a bowl, beat eggs lightly, add the remaining cheeses, beat again and keep aside.BakingIn a flat bottomed lasagna pan, ladle 1/3 rd of the meat sauce to cover the bottom.Gently place 3 pasta sheets to cover the meat, overlapping them a bit.Scatter 1/3rd of the mushrooms or processed eggplants over the pasta.Use about 1/3 rd of the egg-cheese mixture to drizzle over the top of the mushrooms.Repeat the process till three layers of the sauce, pasta, veggies and egg sauce is done.
Over the last layer of egg sauce, scatter the grated cheese.Bake at 180 degrees for an hour.
Let it sit for about ten minutes before digging into it.The lasagne can be eaten with just some fresh salad like Carrot Beet Amaranth and Vanilla Panacotta for a welcoming accompaniment with a glass of wine.
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Ingredients: cheese,sweet spicy red chilli sauce (tomato chilli sauce),salt,ginger,corn flour,sunflower oil,paneer,cloves garlic,soy sauce,spring onion (bulb greens),tomato ketchup,green bell pepper (capsicum),green chillies,butter,tortillas

Chilli Paneer Quesadilla Recipe, 1/2 tablespoon Soy sauce,Salt - to taste,1/4 cup Green Bell Pepper (Capsicum) - chopped,2 tablespoons Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce),6 cloves Garlic - finely chopped,2 inch Ginger - finely chopped,1 tablespoon Tomato Ketchup,1 tablespoon Sunflower Oil,300 grams Paneer (Homemade Cottage Cheese) - cut into small cubes,1/2 cup Cheese - grated,1 tablespoon Corn flour,2 Green Chillies - chopped,4 tablespoons Butter - softened,4 Tortillas,1/4 cup Spring Onion (Bulb & Greens) - chopped, 40, Fusion, To begin making the Chilli Paneer Quesadilla Recipe, we will first make the filling for this quesadillas.
*For the Chilli Paneer filling To begin making the filling for the Chilli Paneer Quesadilla, we will first make the base sauce by mixing corn flour with 1/4 cup of water.
in a mixing bowl.
To this stir in the soya sauce, ketchup, chilli sauce and salt and mix well.
Heat oil in a wok  on high heat; add garlic, ginger, green chillies, spring onions and stir fry for about 30 seconds.
Add in the capsicum on medium heat.
Once the capsicum is tender, stir in the corn flour mixture to the wok and cook for a few minutes until the chilli sauce thickens.At this stage, add the paneer cubes, turn the heat to high and continue to cook for a few minutes until well combined with the sauce.
Check the salt to taste and adjust accordingly.Garnish with spring onion leaves, transfer to a bowl and set aside to cool.
*To assemble the Chilli Paneer Quesadilla You can either use store bought tortillas or make them at home.You can choose to either make Corn Tortillas by following the Homemade Corn Tortilla Recipe or make whole wheat tortillas by following Homemade Whole Wheat Flour Tortillas RecipeThese tortillas can be made ahead and stored in an airtight container.
Heat a skillet on medium-low flame, lightly heat up the tortillas for about 10-15 seconds on each side.
Place the tortillas on a flat surface like that of a working counter or a chopping board, place the Chilli Paneer filling on one half side of the tortillas, place grated cheese over it and fold it to get a semi circular filled quesadilla.
Return these Chilli Paneer Quesadilla to the skillet on medium-low flame, smear some softened butter on the top and grill the quesadillas on both sides over medium heat until crisp and golden.Once done, remove from the pan, place it on a cutting board and cut the quesadillas into 3 quarters/ triangles and serve hot.Serve Chilli Paneer Quesadilla Recipe as a main along with a Red Wine Sangria Cocktail , followed by a dessert of Lemon Custard Tart Recipe.
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Ingredients: oregano,salt,cumin powder (jeera),butter olive oil,black pepper powder,flour (maida),virgin olive oil,cloves garlic,red chilli flakes,red yellow green bell pepper (capsicum),onion,dried oregano,cheddar cheese,vegetable stock make sauce,mixed vegetables (peas,button mushrooms,eggs,tortillas

Breakfast Enchiladas With Mushroom Sauce Recipe, 1 tablespoon Extra Virgin Olive Oil,1 teaspoon Cumin powder (Jeera),Vegetable stock - as required to make a thick sauce,1 Red Yellow or Green Bell Pepper (Capsicum) - chopped,4 Whole Eggs - whisked,Salt - to taste,3 Tortillas - (about 7 inch),2 cloves Garlic - minced,2 tablespoons All Purpose Flour (Maida),1 Onion - chopped,Fresh oregano - as required for garnish (optional),1 teaspoon Red Chilli flakes,12 Button mushrooms - sliced,2 tablespoon Butter - or olive oil,3 cloves Garlic - minced,1/2 cup Mixed vegetables - (peas,4 tablespoons Cheddar cheese - grated,1 teaspoon Black pepper powder,1 teaspoon Dried oregano, 55, Mexican, To begin making the Breakfast Enchiladas with Mushroom sauce first make the sauce.Heat butter or oil in a pan.
Add the garlic and onion and saute till the onions turns translucent.Add the mushrooms and cook till they sweat.
Sprinkle the flour and stir.Add salt and pepper and stir for about 10 seconds.
Add vegetable stock as required (about 1 cup) and whisk.
Cook for a minute and turn off the heat.Cool and blend the mushroom mixture to a smooth paste.Heat 1 tablespoon olive oil in a pan.
Add the garlic and onion and saute till the onions turns translucent.Add the coloured pepper and vegetables and toss until they becomes soft.Add cumin powder, chilli flakes, oregano, salt and stir.
Add the eggs and whisk till you get a soft scramble.
Take it off the heat.The next step is to assemble the breakfast enchiladas.
Pre-heat the oven to 180 deg C.Grease a 7 inch baking dish.
Spread little mushroom sauce at the bottom of the baking dish.Fill each tortilla with the egg-vegetable mixture, roll up and place in the baking dish.
Cut the rolls if required to fit the size of the baking dish.Spread the remaining sauce over the rolled up tortillas and top with the cheese.
Bake for about 15 minutes or till the cheese melts.Garnish with fresh oregano (if using) and serve immediately.
Serve Breakfast Enchiladas with Mushroom Sauce along with Cold Coffee Smoothie and Fresh Fruit bowl for weekend breakfast.
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Ingredients: apples,milk,sponge cake slice,sugar,custard powder,butter

Caramel Apple Trifle Recipe, 3 tablespoons Custard powder,1 teaspoon Butter,8 Sponge cake slice,2 Apples,3 tablespoons Sugar - + 2 tablespoons,1/2 liter Milk, 25, British, To begin making the Caramel Apple Trifle recipe, boil milk and once it comes to boil, reduce the flame.
Mix custard powder without lumps adding little milk and add it to boiling milk stirring continuously.Add 3 tablespoons of sugar and keep whisking without lumps until it thickens.
Keep aside and allow it to cool.
Refrigerate until layering.Next, heat butter in a heavy bottomed pan.
Wash and cut apples into small pieces.
Add it to pan along with 2 tablespoons of sugar.Simmer the flame and do not stir.
Cook in low flame until the sugar caramelize and coats the apple making it soft.
Allow it to cool.For layering, take a tall glass and add cooled custard to the bottom.
Then add a layer of sponge cake followed by a layer of caramel apples.Then repeat again starting with layer of custard, sponge cake and caramel apples on top.
Drizzle some caramel on top and refrigerate it.
You can also add whipped cream.
The delicious caramel apple trifle is ready.
Serve chilled and enjoy.Serve Caramel Apple Trifle as a dessert after your weekend meal of Pizza Margherita and Penne Pasta with Roasted Vegetables in Alfredo Sauce.
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Ingredients: tomato,black peppercorns,onion,cumin seeds (jeera),sunflower oil,salt,black cardamom (badi elaichi),cardamom (elaichi) podsseeds,star anise,rice,coconut,saoji masala,red chilli powder,water,garlic paste,bay leaves (tej patta),fennel seeds (saunf),methi leaves (fenugreek leaves),green peas (matar),cinnamon stick (dalchini),poppy seeds,ginger paste

Saoji Methi Pulao Recipe - Maharashtrian Style Fenugreek Leaves Pulao, 1 Bay leaves (tej patta),1/2 tablespoon Ginger - paste,1 teaspoon Red Chilli powder,2 cups Rice - soaked for 10 to 15 minutes,2 Onions - finely chopped,2 Tomatoes - finely chopped,3 Whole Black Peppercorns,1 tablespoon Red Chilli powder,2 Cardamom (Elaichi) Pods/Seeds,2 teaspoon Dessicated Coconut,Salt - as required,1 cup Green peas (Matar),1 teaspoon Poppy seeds,2 to 3 tablespoon Saoji masala,1 Black cardamom (Badi Elaichi),1 cup Methi Leaves (Fenugreek Leaves) - finely chopped,1 teaspoon Cumin seeds (Jeera),4 cups Water,1/2 tablespoon Garlic - paste,1 Cinnamon Stick (Dalchini),1 teaspoon Fennel seeds (Saunf),3 to 4 tablespoon Sunflower Oil,1 Star anise, 45, Indian, To prepare Saoji Methi Pulao Recipe, start by preparing saoji masala first.
Dry roast all the spices mentioned for saoji masala like whole black peppercorns, bay leaves, cinnamom stick, black cardamom, cardamom, star anise, cumin seeds, fennel seeds, poppy seeds, dessicated coconut powder except chilli powder.Grind it in Mixer grinder along with chilli powder into a fine powder.
(If using dry red chilli, dry roast it along with other spices.)Take oil in Cast Iron Handi, add cumin seeds and then add onion into it.
When onion is translucent and looks cooked, add ginger garlic paste.Cook it for 2 to 3 minutes, add tomatoes to it.
When the tomatoes become tender, add red chilli powder, and saoji masala with salt.Now wait for the masala to cook well in the mixture, when it is blended well, add green peas and fenugreek leaves into it.Cook for 5 minutes and then add rice with 4 cups of water.Let the rice cook on a high flame.
When there is a little water left, lower the flame, cover pan with lid and let the rice fully cook.Serve Saoji Methi Pulao Recipe along with Ajwaini Tamatar Bhindi and Phulka to make it a delicious everyday meal..
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Ingredients: salt,ginger,sweet potato skin,dill leaves,bay leaf (tej patta),cloves garlic,coriander (dhania) seeds,cinnamon stick (dalchini),chicken,cumin seeds (jeera),onion,sunflower oil

Chicken Sweet Potato & Dill Curry Recipe, 2 teaspoon Coriander (Dhania) Seeds,1 inch Ginger - chopped,Salt - to taste,1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera),1 Sweet Potato - skin peeled and chopped small,200 grams Chicken - cut into small pieces,1 Onion - chopped,1 Bay leaf (tej patta),4 cloves Garlic - chopped,Sunflower Oil,1 cup Dill leaves, 40, North Indian Recipes, To begin making the Chicken and Sweet Potato Dill Curry Recipe, heat a small skillet with teaspoon oil, add coriander seeds, cumin seeds, cinnamon stick and allow it to sizzle.Add ginger, garlic and allow it soften for few seconds.
Add chopped onions and saute till they turn translucent.Fry till the onions turn golden brown and is caramelized well.
Switch off the heat, add the sautéed onion mixture into the grinder and grind it to a smooth paste.Open the lid, add dill leaves and little water and grind it again for some more time till it forms a nice puree.Heat a pressure cooker with oil, add bay leaf and add in the ground paste and cook for at least 10 minutes.Add sweet potato, chicken, salt and about 1/2 a cup of water and pressure cook it for at least 4 whistle.Serve the Chicken and Sweet Potato Dill Curry along with methi Laccha Paratha, Beetroot Raita to make it a complete and satisfying meal.
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Ingredients: coriander (dhania),salt,ginger,coconut,ghee,drumstick,tender coconut water toddy,cloves (laung),turmeric powder,green chillies

Parsi Style Sekta Ni Sing Recipe-Sweet & Spicy Drumsticks Cooked In Coconut Water/Toddy Recipe), 3 Green Chillies,1/2 cup Coriander (Dhania) Leaves - a small bunch finely chopped,300 ml Tender coconut water - or toddy,Ghee - for cooking,Salt - to taste,1 inch Ginger,1 Drumstick - cut into 3 inches,3 tablespoons Fresh coconut,1 teaspoon Turmeric powder (Haldi),4 Cloves (Laung), 50, Parsi Recipes, We begin making the Parsi Style Sekta Ni Sing-Sweet & Spicy Drumsticks Cooked In Coconut Water/Toddy by cleaning the drumsticks and peeling out the outside skin.Cut them into one-inch length pieces.Heat a pan, fry all the spices that are supposed to be ground, once done, let it cool down and then grind it into a smooth paste.
Heat ghee in a kadai and saute the drumsticks for few minutes till it becomes soft.
Then add the ground spice.
Add the tender coconut water or toddy and simmer it for 20 minutes.
Serve the Parsi Style Sekta Ni Sing - Sweet & Spicy Drumsticks Cooked In Coconut Water/Toddy with Sama Khichdi Recipe (Barnyard Millet/ Navratri Fasting/Vrat Recipe) , https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/oct-14/Sekta_Ni_Sing_Parsi_Style_Sweet_and_Spicy_Drumsticks_Cooked_In_Coconut_Water_Toddy-5.jpg, 10
Ingredients: salt,arhar dal (split toor dal),green chilli,coconut,asafoetida (hing),kokum (malabar tamarind),jaggery,turmeric powder

Karwar Style Varan Kadhi Recipe - Toor Dal in Coconut Milk Curry, 1/2 teaspoon Turmeric powder (Haldi),1 Green Chilli,Salt - to taste,1/2 cup Fresh coconut - grated,2 tablespoons Jaggery,1 cup Arhar dal (Split Toor Dal),1/4 teaspoon Asafoetida (hing),4 Kokum (Malabar Tamarind), 25, Karnataka, To begin making the Karwar Style Varan Kadhi Recipe by cooking the dal in a pressure cooker with 2 cups water, salt and teaspoon of turmeric powder.Pressure cook it for 4 whistles, turn off the flame and allow the pressure to release naturally.
Meanwhile, grind the coconut and green chilies in a grinder to a smooth paste.
Keep it aside.Once the dal is cooked, using a masher, mash the dal into a smooth texture.
Place the cooker on medium heat.Transfer the coconut mixture into the dal and mix it, later add some jaggery and kokum.
Check for seasoning as per your taste.
Keep stirring till it comes to a boil.Serve the Karwar Style Varan Kadhi Recipe along with Steamed Rice, Bharva Bhindi and Phulka to enjoy your comforting meal.
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Ingredients: salt,corn flour,sugar,almond milk (badam milk unsweetened,vanilla,cocoa powder unsweetened

Dairy Free Chocolate Pudding Recipe, 1/2 cup Sugar - powdered,1/4 cup Corn flour,1/3 cup Cocoa Powder - unsweetened,1 teaspoon Vanilla Extract,1/2 teaspoon Salt,2 cup Almond Milk (Badam Milk) - unsweetened, 35, Continental, To begin making the Dairy Free Chocolate Pudding sift cocoa powder.In a bowl combine cocoa powder, powdered sugar, cornstarch and salt together.Now, add the almond milk to the dry powder and stir them well to ensure there are no lumps.Over medium heat, bring the mixture to boil.
Whisk them occasionally to avoid sticking to the bottom of the pan and avoid lumps.Once it starts boiling, reduce the flame.
Add vanilla extract and stir them well.Let it boil for 3-4 minutes until the mixture thickens.
Whisk continuously to prevent lumps.Pour the mixture into bowls.
Allow the mixture to cool down at least for about two hours.Cover the pudding with foil to prevent the formation of the layer on the top.
Ensure there are no air bubbles.Once the mixture cools down, enjoy the Dairy Free Chocolate Pudding with a scoop of vanilla ice cream.Serve Dairy Free Chocolate Pudding as dessert after a meal of Moroccan Chicken Burgers With Feta And Carrot Recipe and Zucchini Parmesan Fritters Recipe.
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Ingredients: idli dosa batter,salt,ginger,carrot,sunflower oil

Carrot and Ginger Spiced Dosa Recipe, 2 tablespoons Ginger - grated,Salt - to taste,Sunflower Oil - for making dosa,2 cups Carrots (Gajjar) - grated,4 cups Idli Dosa Batter, 15, South Indian Recipes, To begin making Carrot and Ginger Spiced Dosa Recipe, grate the carrots and ginger and keep it ready.Keep the Idli Dosa Batter ready as well.
Heat a teaspoon of oil in a pan, add the grated carrot and ginger, saute for a mint till it becomes a little softer.Once cool, grind it to a fine puree using a mixer grinder and pour this mixture into the bowl of dosa batter.
Season with salt and whisk the Carrot and Ginger Spiced Dosa batter well.
Now, to make the dosa, heat a skillet, brush it a little oil.
Pour a laddle full of the prepared batter and spread it to make a thin dosa.
Let it cook on the bottom for a minute.Flip over and cook the other side for another minute and take it out in a serving plate.Likewise, prepare the rest of the dosas with the remaining batter.Serve Carrot and Ginger Spiced Dosa with Sweet and Spicy Tomato Chutney Recipe and Beetroot Sambar for a complete breakfast.
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