anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,fennel seeds (saunf),red chilli flakes,black peppercorns,ginger garlic paste,coriander (dhania) seeds,onion,cumin seeds (jeera),badam (almond),bhindi (lady fingerokra),turmeric powder,garam masala powder,sunflower oil

Mughlai Bhindi Recipe - Spicy Okra Curry, 110 grams Onion,1/2 teaspoon Turmeric powder (Haldi),1 Tomato,1/2 teaspoon Fennel seeds (Saunf),Salt - to taste,1/2 teaspoon Whole Black Peppercorns,1/2 tablespoon Ginger Garlic Paste,1/2 teaspoon Garam masala powder,150 grams Bhindi (Lady Finger/Okra),4 tablespoon Sunflower Oil,2 tablespoon Coriander (Dhania) Seeds,3/4 teaspoon Red Chilli flakes,1/2 teaspoon Cumin seeds (Jeera),10 Badam (Almond), 45, Mughlai, To begin making Mughlai Bhindi, firstly dry roast all the ingredients listed under ‘To Grind’ like the coriander seeds, cumin seeds, red chili flakes, fennel seeds, whole black peppercorns and badam and grind it into a fine powder.Add onions and tomato to a preheated pan and saute it until the tomatoes becomes mushy.
Grind this in the same blender having the above spice powder to a smooth paste.Cut bhindi into 2 inch pieces.
Add a tablespoon of oil in a pan and saute the bhindi until it turns to golden in colour and is well roasted.
Remove it from the pan and set it aside.
To the same pan add the remaining oil and add ginger garlic paste and saute until it changes colour.Add the onion and masala paste and saute until the raw smell of the onions goes away.
Now add okra, remaining spices and a cup of water and cook on medium flame.Once the curry starts leaving oil from the sides, add water to get desired consistency or just serve as it is.Serve Mughlai Bhindi with Homemade Butter Naan or Whole Wheat Palak Naan.
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Ingredients: baking powder,hung curd (greek yogurt),saffron strands milk,cardamom (elaichi) podsseeds,saffron strands,curd,almond essence (badam essence),badam (almond),condensed milk,flour (maida),butter,sunflower oil

Kesar Badam Cupcakes With Shrikhand Recipe, 2 Cardamom (Elaichi) Pods/Seeds - crushed,1 cup All Purpose Flour (Maida),5 Saffron strands - soaked in 1 tablespoon warm milk,1 teaspoon Baking powder,1/2 teaspoon Almond essence (Badam Essence),20 Badam (Almond) - soaked,2 Saffron strands - soaked in little warm milk,1/2 cup Condensed Milk,1/4 cup Butter,1/4 cup Sunflower Oil,1 cup Hung Curd (Greek Yogurt),8 Badam (Almond) - chopped,1/4 cup Curd (Dahi / Yogurt),Saffron strands, 45, Fusion, To begin with Kesar Badam Cupcakes With Shrikhand, preheat the oven at 180-degree celsius.
Line a cupcake mould with cupcake liners.In a mixing bowl, add condensed milk, curd, butter, vegetable oil, almond essence and whisk till it is combined nicely.Now sift in the flour, baking powder and fold lightly until entire flour is well combined.
Add in the chopped almonds and soaked saffron strands along with the milk.
Combine well using a whisk or spatula and the batter is ready.Fill each cupcake cavity with one scoop full of the batter.
The mould should be ⅔ full leaving space to rise.Bake them for 15 minutes at 180-degree celsius or until a skewer inserted in the centre of a cupcake comes out clean.
Once done, keep the cupcakes on a wire rack to cool.Meanwhile, to make the shrikhand, in a mixing bowl add in hung curd, condensed milk and beat with an electric blender until it looks smooth.Add in the crushed cardamom, soaked saffron along with milk and continue beating.Your shrikhand is ready, transfer into a piping bag with a nozzle of your choice and pipe the cupcakes once they fully cool down.Garnish with chopped almonds, saffron strands and chill until you serve.Serve Kesar Badam Cupcakes With Shrikhand as a Dessert after your delicious meal.
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Ingredients: tomato,salt,water knead,coriander (dhania) leaves,onion,eggs,flour (maida),green chillies,sunflower oil

Muttai Parotta Recipe ( Ande Ka Paratha / Egg Filled Flat Bread), 1 cup All Purpose Flour (Maida),2 sprig Coriander (Dhania) Leaves - finely chopped,1/4 cup Onions - finely chopped,Sunflower Oil - for cooking,Salt - to taste,Water - to knead,1/4 teaspoon Salt,1 Green Chillies - finely chopped,2 Whole Eggs,1/4 cup Tomatoes - finely chopped, 45, Tamil Nadu, To begin making the Muttai Parotta Recipe, in large bowl, combine the flour and salt.
Add a little water at a time and knead into a firm dough.
Add a teaspoon of oil on the top and knead for a few more minutes until smooth.
Divide into 6 portions, cover and set aside.In another bowl, combine all the ingredients for the egg filling.
Set aside.Heat a skillet on medium heat and grease it with a little oil (if iron)Roll the dough portions into balls and flatten them with the palm of your hand.
Toss them on flour and roll them out into circles of approximately 3 inches in diameter.
Put 1/4 teaspoon oil and spread it on the rolled paratha dough.We need to get a triangle shape, to do so, first fold into a semi-circle, then fold the semicircle into half again.
You get a mini triangle shape.
Tossing the triangle on a little flour, roll it out gently into a larger triangle.
Continue the same process of rolling with the remaining paratha dough portions.With skillet on medium high heat, place one rolled out dough on the skillet.
After a few seconds you will notice an air pockets popping out.
Flip and allow to cook for a few seconds.At this point remove from the stove and continue the same process for the remaining dough portions.
Remember this bread is only partially cooked, but has air pockets in them that will be used for the filling as shown in the video.Now, using a knife slit a corner from the paratha to make a small pocket.
Hold the paratha in your hand, with the pocket opening facing up.
Using a small scoop spoon, fill in the muttai (egg) mixture just enough so that it fits in.
Now on to the same skillet place this muttai filled paratha for cooking.Drizzle a teaspoon of oil around the Muttai Parotta and cook until well done on both sides.
When you press the paratha there should be no egg mixture that oozes out.
This is when you know that it is fully cooked.Muttai Parotta Recipe is now ready to be served hot.
Serve the Muttai Parotta as it is along with a tall glass of Pudina Buttermilk for dinner or lunch.
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Ingredients: salt,iceberg lettuce leaves,eggs,black sesame seeds,thai jasmine rice,shrimps ground paste,sesame (gingelly) oil,water,soy sauce,sriracha sauce,onion,classic mayonnaise (with eggs),black pepper powder,shrimps,wheat bread crumbs,sunflower oil

Asian Shrimp Rice Burger Recipe, 1 teaspoon Sriracha sauce,1/2 Whole Egg,1/3 cup Classic Mayonnaise (With Egg),1/2 teaspoon Soy sauce,Salt - to taste,Black sesame seeds - to sprinkle,Iceberg lettuce - a few leaves,6 Shrimps - ground into a paste,1/2 teaspoon Black pepper powder,1/2 cup Whole Wheat Bread crumbs,1 cup Thai Jasmine Rice - washed,1/2 teaspoon Sesame (Gingelly) Oil,1/4 cup Onion Rings,6 Shrimps - chopped,2 cups Water,Sunflower Oil,1 teaspoon Black pepper powder, 40, Asian, To begin making the Asian Shrimp Rice Burger Recipe, we will first make the jasmine rice.
To make the Jasmine Rice  In a pressure cooker combine the jasmine rice, along with the water and oil and close the lid.
Pressure cook for two whistles and turn off the flame.
Once the pressure has released naturally, open the pressure cooker and spoon the rice into small bowls(katoris)  that are lightly greased with oil, this will help de-mould them like the shape of burger buns.
Fill each of the small bowls with only about two tablespoons and press them lightly and allow them to set for about 15 minutes.
Demould and set aside.
You should be left with semi circle shaped rice buns.
To make the Shrimp Patties In a mixing bowl, combine the freshly made shrimp paste with the chopped shrimps, salt,  black pepper powder, soy sauce, bread crumbs and bring the shrimp patty mixture together with the egg.
Mix until well combined.
Preheat a skillet brushed with oil on medium high heat.
Shape the shrimp patties into a small cake, like that of cutlets to the size of the rice buns we made earlier.
Now place the shrimp patties on the skillet and cook on both sides for about 2-3 minutes each as prawns cook very quickly.
Once they turn golden brown on each side, remove from the skillet and set aside.
To make the Asian Flavoured MayonnaiseIn a mixing bowl, combine the mayonnaise, along with the black pepper powder, sriracha sauce, salt, soy sauce and sesame oil.
Whisk well until combined and set aside.
To assemble the Asian Shrimp Rice Burger RecipePlace one semi circular rice bun on the working counter, slather some Asian flavoured mayonnaise, then place the lettuce leaves, the shrimp patties, onions rings and finally close the burger with another rice bun and sprinkle some black sesame seeds.
Repeat the same to assemble the other Asian Shrimp Rice Burgers.
Serve Asian Shrimp Rice Burger Recipe along with Spicy Sichuan (Szechuan) Vegetarian Noodles Recipe and Chinese Style Stir Fried Water Chestnut with Vegetables Recipe for a complete meal.
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Ingredients: basil leaves,salted butter,parsley leaves,lemon,chives

Homemade Herb Butter Recipe, 150 grams Salted butter - softened,1 tablespoon Chives - finely chopped,1/4 teaspoon Lemon zest,1 tablespoon Parsley leaves - finely chopped,1 tablespoon Basil leaves - finely chopped, 30, Continental, To begin making the Homemade Herb Butter Recipe, combine all the ingredient in a mini food processor.
Once combined, transfer the herbed butter into a container where you can cover and store in the refrigerator.Refrigerate the Homemade Herb Butter for at least 4 hours and or for about a month and use it as desired on toasted bread, garlic bread, over pasta or even steamed vegetables.
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Ingredients: salt,wheat flour,ghee,red chilli powder,cumin seeds (jeera),sooji (semolina rava)

Maharashtrian Style Namkeen Shankarpali (Savory Flaky Pastry Diamonds Recipe), 2 tablespoon Sooji (Semolina/ Rava),2 tablespoon Red Chilli powder,4 tablespoon Ghee,2 teaspoon Cumin seeds (Jeera),2 cups Whole Wheat Flour,1 teaspoon Salt, 55, Maharashtrian Recipes, To begin making the Namkeen Shankarpali, mix the flour, semolina, red chilli powder, salt, cumin seeds in a bowl.Heat the ghee till it is light hot and pour it into the flour mixture.
Carefully mix to form a crumbly texture.
Make sure you do not burn hand.Add little water and knead it into a soft dough, rest the dough covered in a warm place for at least 30 minutes.We will start rolling the dough on a flat surface, sprinkle little flour if you feel the dough is very sticky.
Roll it to about 2 centimeter thick.Using a knife cut the dough into small diamond shapes or any desired shape and arrange them on a tray to fry.Heat a kadai with oil to deep fry the Shankarpalis.
Once the oil is hot carefully drop them and fry till they become light brown.Using a skimmer take the shakarpalis out and place it on the tissue paper in order to drain out the oil.Serve the Namkeen Shankarpali along with hot Masala Chai or South Indian Filter Coffee to make your evening special., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Maharashtrian_Style_Namkeen_Shankarpali_Savory_Flaky_Pastry_Diamonds_Recipe_.jpg, 6
Ingredients: nutmeg powder,coconut,ghee,milk,raisins,sugar,badam (almond),cardamom powder (elaichi),sooji (semolina rava),flour (maida),khuskhus

Semolina Gujiya Recipe, 1/2 tablespoons Nutmeg powder,2 tablespoons Khuskhus,3 tablespoons Ghee,1/2 cup Fresh coconut - grated,1 cup Sugar - fine,1/2 cup Milk,Ghee - for frying,1-1/2 cup All Purpose Flour (Maida),1/4 cup Badam (Almond) - chopped,1/4 cup Raisins - chopped,1/2 cup Sooji (Semolina/ Rava),1 tablespoon Cardamom Powder (Elaichi), 55, Gujarati Recipes﻿, To begin with Semolina Gujiya, heat heavy bottomed pan with 1 tablespoon of ghee and add Sooji.
Saute the Sooji/semolina till it turns golden or light brown in colour.
Once the colour is changed, add in the grated coconut.
Once the sooji is cooked, remove it from the heat and transfer it in a bowl.
Add sugar, cardamom powder, nutmeg powder, khus khus and dry fruits.
Mix everything properly and allow it to cool for a few minutes.The next step is to make dough for the gujiyas.In a bowl add the maida along with salt and  2 tablespoons of ghee Add the cold milk little by little to make a firm ball of dough.
 Divide the dough into equal portion, dust in flour and roll them out into 2 inch diameter flattened rotis.
Place them in a Gujiya mould or Calzone maker and place a portion of the stuffing in the hollow part.Apply a little milk on the edges, close the mould and press firmly.Deep fry in the ghee or cooking oil, to your liking and place it on an absorbent tissue paper.
Once done, it is ready to be served.
Serve Semolina Gujiya as a sweet dish along with your festive meal - 4 - Course Diwali Party Menu To Celebrate the Festive Season.
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Ingredients: salt,ginger,corn flour,coriander (dhania) leaves,curry leaves,curd,eggs,cinnamon stick (dalchini),chicken,cumin seeds (jeera),garlic,onion,cloves (laung),flour (maida),turmeric powder,green chillies,sunflower oil

Crispy and Spicy Chilli Chicken Recipe - Indian Style, 1 Onion - sliced,1 cup Curd (Dahi / Yogurt),4 tablespoons Coriander (Dhania) Leaves - chopped,Salt - to taste,1 kg Chicken,1 tablespoon All Purpose Flour (Maida),4 tablespoons Corn flour,1 Garlic,2-1/2 inch Ginger - grated,2 inch Cinnamon Stick (Dalchini),5 Green Chillies - chopped,2 Cloves (Laung),1 tablespoon Turmeric powder (Haldi),15 Curry leaves,1 Egg white,2 tablespoon Cumin seeds (Jeera),Sunflower Oil - to deep fry, 25, Indian, To begin making Crispy and Spicy Chilli Chicken Recipe, Clean chicken and chop them to bite sized pieces.and slice the onions as well.In a kadai, heat about 2 teaspoons oil and cumin seeds and wait for a few seconds till they sizzle.
Immediately add ginger, garlic, green chillies, cinnamon sticks, and cloves to roast well till the chillies brown a bit.Once it is done, in a mixer, add the roasted masalas and coriander leaves into it and grind them into fine thick paste.
You can add a bit of water to make a paste.Keep this paste aside for later use.In a large mixing bowl, add chicken pieces and put in salt, curd/yogurt into it.
Add the ground thick masala paste, turmeric powder, corn flour, maida, egg white and stir nicely until the chicken gets coated evenly with all the ingredients.Keep this chicken mixture to marinate for about 4 hours in the refrigerator.Once the chicken is marinated for 4 hours, heat enough oil to deep fry, in a deep frying pan.Once the oil is hot enough, drop the chicken pieces one by one into the deep frying pan on a low flame to allow them to crisp up.Now once the chicken pieces turn to golden brown colour, take them off from the pan onto a kitchen towel.
Fry all the chicken in batches until they are crisp and golden brown.Once all the chicken is fried, in the same hot oil, deep fry the onion slices and curry leaves till crisp, on a medium high heat.While serving, serve crispy fried chicken and top it with some fried onions and curry leaves.Serve Crispy and Spicy Chilli Chicken Recipe as a side dish with the main meal of steamed rice and Milagu Rasam (Village Style Pepper Rasam) Recipe for dinner with friends and family.
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Ingredients: tomato,salt,vegetable stock,spinach,paprika powder,penne pasta,cloves garlic,carrot circles,red chilli flakes,virgin olive oil,white vinegar,onion,black pepper powder,dried oregano

Spinach Tomato Soup Italian Style Recipe, 1 tablespoon Extra Virgin Olive Oil,1 tablespoon Dried oregano,1 tablespoon Black pepper powder,1/2 tablespoon White vinegar - optional,4 cups Vegetable stock,Salt - Salt,1/2 cup Penne pasta - boiled,1/2 tablespoon Red Chilli flakes,1 Onion - finely chopped,5 cloves Garlic - crushed,2 Carrots (Gajjar) - chopped into circles,3 Tomatoes - pureed,1/2 tablespoon Paprika powder,2 Cups Spinach - Blanched and shredded, 45, Italian Recipes, To begin making the Spinach Tomato Soup Italian Style recipe, heat Olive oil in a pan and once it is hot enough, add crushed garlic and cook for few seconds.Now add chopped onion into the pan and cook for a minute.Once the onion has become translucent, we need to add paprika powder, black pepper powder, oregano and give it a stir.Now add blanched spinach, slightly pureed tomatoes, chopped carrots and salt into the pan.Mix everything well and cook for few seconds.
Add the vegetable stock now and stir it again.Now you can add white vinegar if you want to give a tangy twist to this soup otherwise you can skip this step.
Let the soup cook on low heat and keep stirring in between.After 15-20 minutes, you will realise that the soup has started thickening and at this point, you can add the boiled pasta and red chili flakes.Do a taste check and see if you need to add more salt or black pepper as per your taste.
Now let the soup cook for another 10 minutes and add baby spinach (Blanched).
Cook for another 5 minutes and your soup is ready.
Serve hot.Serve Spinach Tomato Soup Italian Style along with Garlic bread for a light and delicious dinner.
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Ingredients: tomato,salt,tamarind water,mustard seeds,jaggery,sesame (gingelly) oil,black peppercorns,pearl onion (sambar onion),curry leaves,methi seeds (fenugreek seeds),sambar powder

Chettinad Thakkali Vengaya Kuzhambu Recipe, 1 teaspoon Sesame (Gingelly) Oil,2 cups Tamarind Water,Salt - to taste,12 Pearl onions (Sambar Onions) - peeled and halved,1 teaspoon Whole Black Peppercorns - coarsely pounded,1 teaspoon Mustard seeds,2 sprig Curry leaves - roughly torn,1 teaspoon Sambar Powder,1 teaspoon Jaggery,2 Tomatoes - roughly chopped,1/2 teaspoon Methi Seeds (Fenugreek Seeds), 40, Chettinad, To begin making the Chettinad Thakkali Vengaya Kuzhambu Recipe, first get all the ingredients prepped and ready.
Make the tamarind water according to the recipe - How To Make Tamarind WaterOnce the ingredients are prepped, we will cook them all in the pressure cooker.
Into the pressure cooker, add the tomatoes, onions, tamarind water, salt, jaggery, sambar powder, pepper and salt.
Stir well to combine and cook until you hear a couple of whistles.
After a couple of whistles, turn of the heat and allow the pressure to release naturally.
Once released, stir well and transfer to a boil.
The Kuzhambu will be a little runny, if you like a thicker Chettinad Vengaya Kuzhambu, then you can simmer the Kuzhambu on low heat until it thickens.Check the salt and spices and adjust to suit your taste.The final step is the seasoning.
Heat a little oil in a small tadka pan, add the mustard seeds, fenugreek seeds and allow it to crackle.
Once it crackles add the curry leaves and stir.
Turn off the heat and add the seasoning to the Chettinad Vengaya Kuzhambu and serve.Serve the Chettinad Thakkali Vengaya Kuzhambu along with some steaming hot rice, Cabbage Poriyal and Appalam.
Serve it for lunch or dinner and you will surely enjoy this spicy curry.
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Ingredients: ginger,green chilli,mustard seeds,yellow moong dal (split) husken green gram,sesame (gingelly) oil,black peppercorns,curry leaves,white urad dal (split),cumin seeds (jeera),mixed millets,chana dal (bengal gram dal)

Samai Arisi Pidi Kozhukattai (Tamil Nadu Breakfast Recipe), 3-4 Whole Black Peppercorns - coarsely powdered,1/2 teaspoon White Urad Dal (Split),2 teaspoons Sesame (Gingelly) Oil,1 teaspoon Mustard seeds,3-4 Green Chilli - roughly chopped,1/4 cup Yellow Moong Dal (Split) - husken and green gram,1 cup Mixed millets,1/2 teaspoon Chana dal (Bengal Gram Dal),1/2 teaspoon Cumin seeds (Jeera) - coarsely powdered,1 sprig Curry leaves - roughly chopped,1 inch Ginger - peeled and grated or finely chopped, 60, Tamil Nadu, To prepare Samai Arisi Pidi Kozhukattai (Tamil Nadu Breakfast Recipe), wash and soak Samai Arisi in water for 30 minutes.Wash and boil the moong dal and set it aside.Heat a wide pan with oil over low flame and temper with ingredients given under' for tempering'.Once the sizzle, add water (approximately 2 cups) to the pan.Sprinkle the required amount of salt.Drain the soaked samai rice and add it to the pan.Let the samai rice cook over low flame for 7-8 minutes.Add the cooked moong dal and mix well.Let the mixture come together and all the excess water absorbed, such that the mixture can come together when shaped.Switch off and allow it to cool for 5-7 minutes.Grease your hands with oil and start to shape the dumpings (you can shape them into oblong or round shape).Once you have shaped the entire mixture, arrange them in a greased vessel/steamer and steam the dumplings for 10 minutes.
Switch off.Tasty and traditional Samai Arisi Pidi Kozhukattai (Tamil Nadu Breakfast Recipe) can be now served with your choice of sambar.
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Ingredients: salt,green beans (french beans),button mushrooms,sunflower oil,oregano,rice,green peas (matar),cloves garlic,carrot,baby corn,sugar,onion,thyme leaves,pepper,butter,dried oregano

Mushroom Stroganoff Recipe, 1 teaspoon Sugar,1 cup Button mushrooms - quatered,1 teaspoon Dried Thyme Leaves,Salt - to taste,6 sprig Fresh oregano,3 tablespoon Butter,1 Onion - chopped,1 cup Green beans (French Beans) - sliced about to 2 inch,1 Carrot (Gajjar) - sliced diagonally,1/4 cup Fresh cream,Salt and Pepper - to taste,1/2 cup Green peas (Matar),1 cup Baby corn - diagonally sliced,1 cup Cooked rice,4 cloves Garlic - chopped,Sunflower Oil,1 teaspoon Dried oregano, 40, Continental, To begin making the Mushroom Stroganoff Recipe, keep all the ingredients ready and set for making the dish.Heat a skillet with oil, add onion and garlic and saute till they turn soft and translucent.Add in carrot and saute for a while, sprinkle some salt so that the cooking process gets faster.Add green beans and baby corn, saute till they turn soft.
Once that is over you can add mushroom and cook till the water is all evaporated.Add 1 cup of water and allow it to boil for atleast 20 minutes so that the vegetables are nicely cooked and the flavor also goes into the waterAdd fresh cream, dried herbs, salt and pepper and bring it to a boil.
Allow It to thicken a little.Now we will move ahead to make the herbed rice, heat a kadai with butter, add garlic and onions and saute till they soften.Add in a teaspoon of sugar and saute till they turn nice and brown.
Once the onions are caramelized you can add green peas and saute for 2 minutes.Add cooked rice, fresh oregano and salt toss the rice well.To serve place the herbed rice on to your serving plate and pour some of the mushroom stroganoff on to the side and serve warm.Serve the Mushroom Stroganoff Recipe along with some herbed rice, Fresh Garden Salad and a Apple And Ginger Cocktail Recipe by the side to enjoy your Sunday brunch.
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