anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,chana dal (bengal gram dal),asafoetida (hing),sunflower oil the dough,red chilli powder,ragi flour (finger millet nagli),peanuts (moongphali),rice flour,sesame seeds (til seeds),sunflower oil

Ragi Nippattu Recipe With Peanuts And Sesame - Ragi Thattai / Chekkalu, 1 tablespoon Red Chilli powder,1 teaspoon Asafoetida (hing),Sunflower Oil - for deep frying,1/4 cup Roasted Peanuts (Moongphali) - coarsely pounded,Salt - to taste,2 cups Ragi Flour (Finger Millet/ Nagli),1 tablespoon Sunflower Oil - hot for the dough,1 tablespoon Sesame seeds (Til seeds),1/4 cup Chana dal (Bengal Gram Dal) - soaked in hot water for 30 minutes,1/4 cup Rice flour, 30, South Indian Recipes, To begin making the Ragi Nippattu Recipe with Peanuts and Sesame, soak the chana dal in hot water for about 30 minutes.
After 30 minutes drain the water out.In a mixing bowl, add the ragi flour, rice flour, crushed peanuts, salt, red chilli powder, asafoetida, soaked chana dal, sesame seeds, hot oil and mix well.The mixture should resemble coarse crumbs.
Add little warm water at a time and knead to make a firm dough.Cover the dough and allow it to rest for 10 minutes.
Heat a pan with oil for deep frying the Ragi Nippattu Recipe.Grease your fingers and palms with oil.
Make marble sized portions of the Ragi Nippattu dough.Place the dough on a greased surface and flatten the dough with your fingers and shaping it in the form of a disc of about 1/4 inch thick or thinner.Gradually slide a few Ragi Nippattu discs into the preheated oil and deep fry on medium heat until crisp and you notice light brown spots on the ragi.Since Ragi is dark, it wil be hard to notice these, but a good way to know if it is done is to tap the Ragi Nippattu with a spoon and it should feel stiff and firm.Once done, drain the excess oil from the Ragi Nippattu and place it on paper towels and allow it to cool.
Store the Ragi Nippattu/ Ragi Thattai / Chekkalu in an air tight container.Serve the Ragi Nippattu/ Ragi Thattai / Chekkalu along with a hot cup of filter coffee for a evening tea time snack.
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Ingredients: yellow bell pepper (capsicum),cashew nuts,red bell pepper (capsicum),corn flour,gram baby corn cubes,gram button mushrooms,red chilli flakes,chicken bless,carrot,ginger garlic paste,tomato ketchup,onion,red chilli,green bell pepper (capsicum),eggs,red chilli sauce,sunflower oil

Chinese Dragon Chicken With Vegetables Recipe, 1/2 cup Tomato Ketchup,1/2 Green Bell Pepper (Capsicum) - cubed,Sunflower Oil - as required,200 gram Button mushrooms - sliced,1/2 Yellow Bell Pepper (Capsicum) - cubed,10 Cashew nuts - optional,200 gram Baby corn - cut into one-inch cubes,1/2 Red Bell pepper (Capsicum) - cubed,1 Onion - cubed,2 Carrots (Gajjar) - diced,3-4 tablespoons Red Chilli sauce,2 tablespoons Ginger Garlic Paste,2 tablespoon Corn flour,1 kg Chicken - boneless,1.5 tablespoon Red Chilli flakes,1 tablespoon Honey,2-3 Fresh Red Chilli,2 Whole Eggs - beaten, 40, Chinese, To begin with Chinese Dragon Chicken With Vegetables Recipe, get prep with all the ingredients first.
Add 1.5 tablespoons of ginger garlic paste to chicken and mix well.
Leave it to marinate for an hour.
(save the rest of the ginger garlic paste for later use).Add beaten egg to it along with corn flour, salt, pepper and red chili flakes.
Set it aside.Heat some oil in a wok, saute all the vegetables - babycorn, red, yellow and green peppers, carrots, onions and mushrooms until tender but crunchy.
Set it aside on a plate.In a shallow fry pan, shallow fry all the chicken pieces till cooked but crisp.
You can alternately, deep fry the marinated chicken pieces, till crunchy.In the wok, heat about 2 teaspoons of oil.
Add red chillies, remaining minced ginger garlic, sauté it well, till the raw smell disappears.Add the fried chicken pieces, sauteed vegetables and mushroom.Add Sichuan sauce, tomato ketchup, honey, salt.
Add more pepper if you prefer.
Mix well.Adjust with a little water if required.Saute for a couple of minutes till combined.Serve Chinese Dragon Chicken With Vegetables Recipe along with and Bao buns or  Chinese Vegetable Fried Rice and end it with a Toffee Banana Recipe (Classic Chinese Dessert).
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Ingredients: tomato,salt,kasundi mustard sauce,kalonji (onion nigella seeds),mustard oil,coriander (dhania) leaves,red chilli powder,parshe (mullet fish),turmeric powder,green chillies

Parshe Macher Jhal Recipe - Mullet In Mustard Sauce, 2 teaspoon Kalonji (Onion Nigella Seeds),1/2 cup Coriander (Dhania) Leaves - chopped,Salt - to taste,5 tablespoons Mustard oil,2 Tomatoes - puree,2 teaspoon Turmeric powder (Haldi),8 Parshe - (mullet fish),5 Green Chillies - slit,5 tablespoons Kasundi mustard sauce,2 teaspoon Red Chilli powder, 35, Bengali Recipes, To begin making the Parshe Macher Jhal Recipe, firstly marinate the fish with turmeric powder and salt.
Keep it aside for 5 minutes.Next, heat mustard oil in frying pan and fry the fish till it turns light brown on both the sides.
Keep the fish aside.Reheat the same oil, add the kalonji seeds and green chillies.
When the seeds start to crackle, add the tomato puree, remaining turmeric powder, red chilli powder and salt.Cook on a moderate flame till oil has been released from the masala paste.At this stage, add about 1-1/2 cups of warm water, give it a nice stir and bring the curry to a boil.Adjust the salt, add the fried fish, mustard paste and cook for a further 3 to 4 minutes.
Add the coriander leaves and serve hot.Serve Parshe Macher Jhal along with Steamed Rice and Bengali Style Cholar Dal for your weekday meal.
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Ingredients: tomato,salt,asafoetida (hing),bay leaf (tej patta),cloves garlic,ginger inely,red chilli powder,masoor dal,coriander (dhania) leaves,onion,cumin seeds (jeera),coriander powder,turmeric powder,green chillies,garam masala powder,sunflower oil

Awadhi Style Dal Masoor Mussallam Recipe, 1 Onion - sliced,1/2 teaspoon Turmeric powder (Haldi),4 clove Garlic - finely chopped,2 sprig Coriander (Dhania) Leaves - chopped,Salt - to taste,Sunflower Oil - for cooking,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Garam masala powder,1 Tomato - chopped,Asafoetida (hing) - a pinch,1 Bay leaf (tej patta),1 inch Ginger - inely chopped,1 cup Masoor Dal (Whole) - soaked,3 Green Chillies - slit, 45, Awadhi, We begin making the Awadhi Style Dal Masoor Musallam Recipe by pressure cooking the dal in a pressure cooker with 2 cups of water and a pinch of salt for 3 whistle.Once done release the pressure naturally, and smash the dal to a coarse mixture, make sure u do not over mash it.In a heavy bottomed pan, heat oil, add bay leaf, hing and crackle the cumin seeds, once done add the chopped ginger and garlic.Add in the onions and sauté till it is translucent, then later add the chopped tomatoes along with all the spice powders except the garam masala.You can add ½ cup water and let the tomatoes cook till it smashed and the raw smell goes away.Then later add the dal, now you can add the garam masala powder, season it with salt and add 1 cup of water.Simmer the dal for 5 minutes and then garnish the dal with chopped coriander leaves.Serve the Awadhi Style Dal Masoor Musallam Recipe along with Garlic Naan or just eat it along with steamed rice.
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Ingredients: salt,wheat flour,cumin powder (jeera),green chilli,asafoetida (hing),methi leaves (fenugreek leaves),red chilli powder,carrot,sunflower oil the thepla,mooli mullangi (radish),turmeric powder

Healthy Carrot Methi and Mooli Thepla Recipe, 1/2 cup Carrot (Gajjar) - grated,1 Green Chilli - finely chopped,1 teaspoon Cumin powder (Jeera),Salt - to taste,Sunflower Oil - for cooking the thepla,1 teaspoon Red Chilli powder - (optional),1/2 cup Methi Leaves (Fenugreek Leaves) -  finely chopped,1/2 teaspoon Asafoetida (hing),2 cups Whole Wheat Flour,1/2 cup Mooli/ Mullangi (Radish) - grated,1 teaspoon Turmeric powder (Haldi), 45, Gujarati Recipes﻿, To begin making the Carrot Methi & Mooli Thepla Recipe, in a large bowl combine all the dry ingredients - whole wheat flour, cumin seeds, turmeric powder, chilli powder, asafoetida powder, fenugreek leaves and mix well.
Add the yogurt to the flour mixture and knead into a firm smooth dough adding little water only if required.
Finally add the two tablespoons of oil to coat the dough and knead until it is firm and smooth.Cover and allow the dough to rest for 15 minutes.
Preheat the iron skillet on medium heat.
Divide the thepla dough into equal portions.Roll the thepla portions into balls; flatten them with the palm of your hand.Dust the thepla dough with flour and roll them out into thin circles to approximately 6 inches in diameter.
As you roll them out, you can keep dusting  the dough in dry flour to prevent sticking when rolling them out.Continue the same process of rolling the thepla dough out with the remaining dough balls.
It is ideal when you can roll out the all portions of thepla dough before you can start cooking them.Method of Cooking the TheplaHeat a skillet on high heat, place the rolled out dough on the skillet.
After a few seconds you will notice small air pockets popping out.
At this point flip the methi thepla and smear about 1/2 a teaspoon of oil and using a flat spatula, lightly press and turning motion to cook to the thepla.Flip to the other side and press and turn in a similar way.
You will notice brown spots around the cooked thepla.
Remove from heat and place on a flat plate.Continue the similar process with the remaining rolled out portions and stack the cooked theplas one above the other.
Stacking them maintains softness and prevents the methi theplas from drying out, preserving moisture, keeping their texture super soft.Note that the theplas are cooked on high heat and hence cook very fast; if you find the high heat inconvenient reduce heat to medium.
Make sure you have your exhaust on or windows open, as cooking on high heat on an iron skillet causes a little smoke.Serve the delicious Carrot Methi & Mooli Thepla Recipe along with Batata Nu Shaak | Aloo Ki Sabzi or just rolled up with pickle.
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Ingredients: corn flour,pistachios,milk,saffron strands,rose water,water,curd,sugar,badam (almond),cardamom powder (elaichi),gelatin,butter

Eggless Saffron Yogurt Mousse Recipe With Cardamom & Nuts, 1 tablespoon Milk,1 tablespoon Sugar,2 cups Curd (Dahi / Yogurt),1 tablespoon Water,3 tablespoons Honey,1/2 teaspoon Cardamom Powder (Elaichi) -,Saffron strands - a few,2 tablespoons Sugar -,1 teaspoon Rose water,1 tablespoon Butter,1 teaspoon Cardamom Powder (Elaichi),3 tablespoons Water,1 teaspoon Gelatin,1/2 teaspoon Corn flour,10 Pistachios,3 teaspoons Water,10 Badam (Almond), 185, Fusion, To begin making the Eggless Saffron Yogurt Mousse Recipe With Dry Fruits we need hung yogurt.
For this place the yogurt in a muslin cloth strainer and allow the excess water to be drained out.
Allow it to hand overnight or a minimum 8 hours will help.To make the dry fruit base In a mortar and pestle, coarsely crush the nuts, transfer into a mixing bowl.
Into this bowl with the dry fruits, add the sugar, butter and cardamom powder, mix well.
Now, in the dessert shot glasses, put a tablespoon each of the dry fruit mix and press down firmly and set aside.
To make the Mousse In a small mixing bowl, bloom the gelatin by combing the gelatin and water.
Wait for the gelatin granules to fully swell up.
Microwave for 30 seconds, ensuring all the granules have melted, strain and set aside.
In a small mixing bowl, add the saffron strands and pour hot milk over it, set aside.
In a mixing bowl, combine the thick hung yogurt along with the honey, rosewater and the saffron strands with its milk.
Mix well.
Now add the strained gelatin mixture and mix vigorously.
Neatly spoon this yogurt mousse over the dry fruit layer in the dessert shot glass.
Place in the refrigerator and allow it to set.
To make the saffron cardamom glazeIn a saucepan, heat the sugar and water and bring to a boil.
Now reduce the flame, add the saffron strands along with the cardamom powder and mix.
Make a slurry of the corn flour and water, mix well and add it into the saucepan.
Continue to cook until the glaze thickens.
Turn off the flame.
Mix vigorously to bring it down to room temperature, then spoon over the set mousse and let it set in the refrigerator for at least 3 to 4 hours or until chilled completely.
The Eggless Saffron Yogurt Mousse will stay in the refrigerator for 4 to 5 days and hence you can make it in advance before a upcoming party at home.Serve Eggless Saffron Yogurt Mousse Recipe after a meal of  Mint Pulao, Masoor Dal Tadka, Pyaz & Achar , https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Saffron_Yogurt_Mousse_Recipe_22_1600.jpg, 12
Ingredients: salt,wheat flour,milk,dry yeast,sugar

Khamiri Roti Recipe, 1 teaspoon Active dry yeast,Salt - a pinch,2 teaspoon Sugar,1/2 cup Milk,2 cups Whole Wheat Flour, 60, Mughlai, To begin making the Khamiri Roti Recipe, we will warm the milk little and add yeast, sugar and rest it for 5 minutes.Add yeast mixture into the flour and slowly knead them to form a soft dough.
If the dough is too sticky you sprinkle some flour and knead them well for at least 5 minutes.Place them in the same bowl and cover it with a damp cloth and allow it to rest for 30 minutes in a warm place.Pre heat the oven to 180 degree Celsius for at least 10 minutes.Take the dough out, and knead it again and shape them into small sized balls.
Sprinkle some flour on the surface and flatten the ball and roll it to form a round and flat shaped dough.Sprinkle flour over the baking tray and place the rolled dough on a baking tray, cook the roti for about 5 minutes.At same time heat a roti tawa, after 5 minutes take the rotis out and cook it on either side over the roti tawa till it fluffs up.Serve the Khamiri Roti Recipe along with subzi, Smoked Dal Makhani Dhaba Style Recipe and curd rice to make it a complete meal.
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Ingredients: tomato,salt,tamarind water,sundakkai (turkey berries),mustard seeds,coconut,fennel seeds (saunf),cloves garlic,curry leaves,sugar,dry red chillies,onion,cumin seeds (jeera),coriander (dhania) seeds,turmeric powder,sambar powder,sunflower oil

Green zucchini tamarind broth recipe (turkey berry yummy pastry), Salt,4 Dry Red Chillies,1 cup Sundakkai (Turkey Berries),1/2 teaspoon Mustard seeds,2 teaspoon Sambar Powder,1 cup Tamarind Water,1 teaspoon Sugar - (optional),1 Onion - chopped,1/2 cup Fresh coconut,1 teaspoon Fennel seeds (Saunf),1 sprig Curry leaves,1 teaspoon Coriander (Dhania) Seeds,1/4 teaspoon Turmeric powder (Haldi),3 teaspoon Sunflower Oil,1 Tomato - chopped,1/2 teaspoon Cumin seeds (Jeera),6 cloves Garlic, 40, South Indian Recipes, To begin making Pachai Sundakkai Puli Kuzhambu Recipe (Turkey Berry Tamarind Based Gravy), wash the sundakkai well and crush them using mortar and pestle.
Crushing is important to remove bitterness from the berry.Take coconut, Fennel seeds, Coriander seeds in a blender.
Add a little water and grind into a smooth paste.
Keep aside.Heat oil in a Kadai, add mustard seeds and cumin seeds once the oil is hot.
Once they splutters, add curry leaves and red chilli and saute for a few seconds.Add sliced onions now and saute well until the onions turns translucent.Once the onions are translucent, add the crushed garlic and saute until raw smell goes, for about a few seconds.Add chopped tomatoes and cook until they turn mushy.
Add the crushed sundakkai and saute for a minute.Now add the tamarind juice and mix well.
Add turmeric powder, sambar powder and required salt.Stir and cook on a medium heat until sundakkai gets cooked well and everything seems combined.Add the ground coconut paste and mix well.
Reduce the flame to low and cook for a few minutes until the kuzhambu thickens.Add sugar and mix.
Garnish with coriander leaves and switch off heat.Serve Pachai Sundakkai Puli Kuzhambu Recipe (Turkey Berry Tamarind Based Gravy) with Steamed Rice, Elai Vadam Recipe, Healthy Maravalli Kizhangu Bonda Recipe and Cabbage Thoran (Poriyal) Recipe to make it a complete meal.
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Ingredients: tomato,asafoetida (hing),kolhapuri masala,black peppercorns,cloves garlic,coriander (dhania) seeds,onion,cumin seeds (jeera),turmeric powder,green chillies,sunflower oil,salt,sev,dry coconut (kopra),peanuts (moongphali),tamarind paste,mustard seeds,coconut,red chilli powder,sesame seeds (til seeds),bean sprouts,ginger,fennel seeds (saunf),potato (aloo),curry leaves,cinnamon stick (dalchini)

Kolhapuri Misal Pav Recipe, 1 teaspoon Tamarind Paste,1 cup Bean Sprouts,3 tablespoon Sunflower Oil,2 cloves Garlic,1 Tomato - finely chopped,1 tablespoon Sesame seeds (Til seeds),1 Onion - finely chopped,2 tablespoon Coriander (Dhania) Seeds,1/2 cup Sev,Sunflower Oil - as required,5 Curry leaves,1 teaspoon Whole Black Peppercorns,3 teaspoon Raw Peanuts (Moongphali) - fried,1/2 teaspoon Fennel seeds (Saunf),1 tablespoon Fresh coconut - shredded,1/2 teaspoon Cumin seeds (Jeera),Salt - as required,2 teaspoon Kolhapuri Masala,1 Potato (Aloo) - boiled,1/2 teaspoon Mustard seeds,2 tablespoon Dry coconut (kopra) - shredded,2 tablespoon Kolhapuri Masala,1/2 teaspoon Tamarind Paste,2 Onion - finely chopped,1/2 teaspoon Red Chilli powder,1 pinch Asafoetida (hing),1/2 teaspoon Turmeric powder (Haldi),1 inch Cinnamon Stick (Dalchini),1 tablespoon Raw Peanuts (Moongphali) - roasted,1/4 teaspoon Asafoetida (hing),2 Green Chillies - chopped,1 teaspoon Ginger - finely chopped,2 tablespoon Cumin seeds (Jeera), 150, North Indian Recipes, To begin with the Kolhapuri Misal Pav, we have to first make the Kolhapuri masala, dry roast coriander seeds, cumin seeds, dry shredded coconut, black peppercorn, cloves , fennel seeds, sesame seeds.
Cool them for a while and grind them to fine powder.Now for the Usal, in a pan add oil and once it gets heated add mustard seeds, cumin seeds and when they splutter add asafoetida and curry leaves.Now add onions and once onions turn golden add peanuts, sprouted matki, potato, green chillies, turmeric powder, red chili powder, salt and kolhapuri masala.
Mix well and add 5-6 cups of water and cook on medium heat.See to that the sprouts are cooked and are tender, once everything is cooked add tamarind pulp and keep it in low flame for 2 minutes.For Rassa or Kat (Spicy Gravy), heat oil in a pan and add cumin seeds and once they splutter add cinnamon stick, asafoetida, garlic cloves, ginger, chopped onions and shredded coconut.
Saute it till onions gets translucent.Add tomatoes, red chilli powder, kolhapuri masala and cook it for another 2 minutes.
Cool the mixture completely and grind to a smooth paste.
If needed add some water.Heat oil in another pan; add turmeric powder, kat paste, tamarind pulp, salt and 1 to 1 1/2 cups of water.
Mix well and bring it to boil and simmer for 5 minutes.Now to serve the Kolhapuri Usal Pav, in a serving bowl transfer the gravy and add some Farsan and sprouts, now pour the gravy and top it with chopped onion, tomato, cilantro and save.Serve the Kolhapuri Usal with some hot pav toasted in butter as a Delicious Tea Time Snack for Kids after School.
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Ingredients: green chillies,salt,ginger,bay leaves (tej patta),cardamom (elaichi) podsseeds,mustard oil,ghee,raisins,dry coconut (kopra),sugar,dry red chillies,cinnamon stick (dalchini),cumin seeds (jeera),turmeric powder,chana dal (bengal gram dal)

Chickpea Pulses Recipe with Coconut (Bengali Chickpeas with Fried Coconut Solution), 1 teaspoon Sugar,2 teaspoons Cumin seeds (Jeera),1 teaspoons Turmeric powder (Haldi),3 Bay leaves (tej patta),1 cup Chana dal (Bengal Gram Dal) - washed,3 Dry Red Chillies,2 tablespoon Dry coconut (kopra) - sliced,Salt - to taste,1/2 tablespoon Ghee,3 Cardamom (Elaichi) Pods/Seeds,1 tablespoon Raisins,2 inch Cinnamon Stick (Dalchini),1/2 tablespoon Mustard oil,2 teaspoons Ginger - grated,3 Green Chillies - slit, 25, Bengali Recipes, To begin making Narkel Diye Cholar Dal, Soak the dal for 5 to 6 hours.Pressure cook the dal with a little salt and turmeric until just cooked, take care that the dal does not become too mushy.Heat a little oil in a heavy bottomed pan and shallow fry the coconut slices till a gorgeous golden.
Drain and set aside.Heat the ghee-oil mixture in a pot.
Throw in the crushed cinnamon and cardamom.
Once they release their aroma, add the bay leaf, cumin seeds, dry red chillies and allow to splutter.Add the grated ginger and green chillies, saute for a while and then gently pour the dal.Simmer the dal over low flame, occasionally stirring, for about 5 to 7 minutes.Add the raisins, sprinkle in the sugar and adjust the salt.
(The dal is meant to have a thick consistency, you would not want it to be too thin).
Finish with fried coconuts and serve hot.Enjoy Narkel Diye Cholar Dal along with Steamed Rice and Begun Bhaja for a weekday meal.
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Ingredients: water,strawberries,lemon,sweetner,mint leaves (pudina),aerated water (soda water)

Sparkling Strawberry Mocktail Recipe, Aerated water (Soda Water) - as required,Honey - as a sweetner,15 Strawberries,Mint Leaves (Pudina) - few,1/2 cup Lemon juice,1 cup Water, 10, Continental, To begin making the Sparkling Strawberry Mocktail recipe, wash the strawberries well and blend along with mint leaves and lime juice using 1 cup water.For this recipe you can either use lime juice or lemon juice.
Also try variation by using orange juice.Strain it well using strainer.
Add some honey in a glass.
Pour half of the glass with prepared juice and mix well.Pour the remaining half with club soda.
Mix well.
Garnish with some mint leaves and strawberry.
Fill a bottle with the remaining juice and refrigerate.
Use whenever required in the same way.Serve Sparkling Strawberry Mocktail along with Paneer Broccoli Soya Ghee Roast Pockets and Salted Caramel Popcorn for yor house party.
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