anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,wheat flour,cumin powder (jeera),sunflower oil,chaat masala powder,red chilli powder,cloves garlic,water bind the dough,onion,cumin seeds (jeera),coriander powder,turmeric powder,spinach leaves (palak),methi leaves (fenugreek leaves) bunch

Methi And Palak Paratha Recipe, 1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin powder (Jeera),4 cloves Garlic - grated,Salt - to taste,1/2 teaspoon Coriander Powder (Dhania),1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1/2 teaspoon Chaat Masala Powder,1 Onion - finely chopped,Water - to bind the dough,2 cups Whole Wheat Flour,2 tablespoons Sunflower Oil,Methi Leaves (Fenugreek Leaves) - a bunch,Spinach Leaves (Palak) - roughly chopped, 50, Indian, To begin making the Methi and Palak Paratha Recipe, in a pan heat oil over medium heat.
Add the cumin seeds and allow them to sputter.
Next add the chopped onions and grated garlic, fry until fragrant.When the onions turn light brown in color, add the turmeric powder and red chilli powder.
Sauté for a minute or so.
Then add the cumin powder, coriander powder and sauté again for few seconds.Add the chopped spinach and methi along with salt and chaat masala.
Stir to combine and cook the greens over medium flame.
The greens will immediately release water, so keep stirring until they are fully cooked and the water evaporates completely.
Turn off the heat, transfer spinach and methi leaves to a bowl and set aside to cool completely.In a large bowl, add the whole wheat flour along with cooked spinach and methi mixture.
Gently rub the greens and flour with your fingers.Using little water at a time knead it together to make a firm and smooth dough.
Drizzle a teaspoon oil on the top and knead until the dough is smooth but not sticky.To make the parathas, divide the dough into 8-10 portions of equal size.
Roll each portion out into a flat paratha about 6-7 inches in diameterOur next step is to cook the paratha; for this preheat a skillet (Roti Tawa).
When the tawa is hot; place the rolled out paratha in the skillet and cook for a minute on both sides until you notice a few brown spots appear on both sides.No Oil MethodAt this stage, you can skip smearing paratha with oil for cooking, instead cook it directly over the flame like Chapati until the paratha is fully cooked from both the sides.
Serve the paratha hot with Raita and ChutneyWith Oil MethodWhen you notice the brown spots, smear a teaspoon of ghee or oil on both sides and cook until the paratha has turned golden brown and lightly crisp on both sides.
Cook on medium and not high heat as you want the paratha to get cooked evenly.
Once the paratha is done, place it on a platter and proceed to cook the remaining parathas.
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Ingredients: yellow bell pepper (capsicum),salt,red bell pepper (capsicum),rice,mixed herbs (dried),cloves garlic,virgin olive oil,red chilli flakes,green bell pepper (capsicum),onion,parsley leaves,rosemary dried

Bell Pepper & Parsley Rice Recipe, 2 teaspoons Extra Virgin Olive Oil,1 tablespoon Extra Virgin Olive Oil,2 teaspoons Mixed Herbs (Dried),Salt - to taste,1 teaspoon Rosemary - dried,4 cloves Garlic - finely chopped,1 cup Rice - washed and soaked,1 teaspoon Red Chilli flakes,1/3 cup Green Bell Pepper (Capsicum) - finely chopped,Parsley leaves,1/3 cup Yellow Bell Pepper (Capsicum) - finely chopped,1/3 cup Red Bell pepper (Capsicum) - finely chopped,1 Onion - thinly sliced, 45, Continental, To begin making the Bell Pepper & Parsley Rice Recipe, in a pressure cooker, heat the olive oil on medium flame, to this add, garlic and saute for 30 seconds.
To this add the onions, and continue to saute until it turns translucent.
This will take about 2-3 minutes.
Next to this, add salt and dried rosemary, soaked and drained rice, 2 cups of water and close the pressure cooker.
Pressure cook for 2 whistles and turn off the flame.
Allow the pressure to release naturally.
Once the pressure has released, open the cooker, fluff the rice with the help of a fork and spread the rice in a platter allowing the rice grains to separate and cool down to room temperature.
Next, in a skillet heat olive oil, add the red chilli flakes, and the three coloured peppers - red,green and yellow.
Sprinkle salt.
Saute for 4-5 minutes, until the bell peppers are just about cooked, yet have a bite to them.
Add the mixed herbs and mix well.
Turn off the flame.
Finally, add these pan roasted peppers over the rice, along with chopped parsley and toss well using a fork and spoon.
Transfer to a platter and serve.
Serve Bell Pepper & Parsley Rice Recipe along with Herbed Vegetables In Roasted Bell Pepper Sauce Recipe or Roasted Chicken Curry Recipe In Spinach Parmesan Sauce and a side of Creamy Garlic Mashed Potatoes Recipe, followed by Strawberry Coconut Trifle Pudding Recipe.
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Ingredients: salt,jowar flour (sorghum),water,rice flour,sunflower oil

Jolada Roti Recipe - Jowar Bhakri, 1/2 cup Rice flour,1 cup Water,1 teaspoon Sunflower Oil,1-1/2 cup Jowar Flour (Sorghum),1 teaspoon Salt, 50, North Karnataka, To begin making Jolada roti, heat water in a pan and add salt and oil to the water.
Mix it well.
When it starts boiling, add the rice flour and mix continuously to avoid any lumps till all the water is absorbed.Once the water is absorbed, turn off the heat and allow it cool for 5 minutes.After 5 minutes, add the jowar flour to the cooked rice flour and knead well.
Keep adding little hot water at a time until the dough becomes soft and non-sticky .Knead properly, as we will make the roti’s immediately without giving any resting time to the dough.Keep the dough covered with clean damp cloth so that it does not dry.
The next step is to cook the rotis.
Keep a iron tawa/griddle on medium flame.Dust your rolling surface with little whole wheat flour.Now we will start making the rotis using our hands.
Divide the dough into 6 - 8 equal portions and roll out a portion of the dough into a round and thick roti using your hands.
You can shape the roti by pressing out a circle with your fingers as well.Place the roti over the preheated skillet and cook it for a few seconds on one side or till a few bubbles appear on top.Turn over the roti and cook the other side for a few more seconds.
Lift the roti with tongs and roast over the direct flame till brown spots appear on both the sides.Similarly, prepare the remaining Jolada Rotis.Serve Jolada Roti Recipe (Jowar Bhakri) along with Karnataka Style Badanekai Yennegai Gojju Recipe (Stuffed Brinjal Recipe), a bowl of Yogurt (Curd) and Uchellu Chutney for North Karnataka inspired meal.
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Ingredients: salt,wheat flour,kalonji (onion nigella seeds),sunflower oil,water,curd,green chillies paste,bajra flour ( pearl millet),butter,garlic paste

Kambu Murukku Recipe, Water - as required,2 teaspoons Kalonji (Onion Nigella Seeds),Salt - to taste,1 teaspoon Green Chillies - paste,1 teaspoon Sunflower Oil - + as required for frying,1 cup Bajra Flour ( Pearl Millet),1 teaspoon Garlic - paste,4 tablespoons Butter,1 cup Whole Wheat Flour,2 tablespoons Curd (Dahi / Yogurt), 30, South Indian Recipes, To begin making the Kambu Murukku Recipe, firstly add Bajra Flour and Whole Wheat Flour in a mixing bowl.
Add Salt to taste, Kalonji Seeds, Green Chilli paste, Garlic paste and Butter.
Mix everything well and it will look like a coarse slightly sticky mixture.
Once it is done, add in the curd and mix it again.
Now, slowly add in the water and knead it for 5 to 7 minutes until everything comes together.
Now add 1 teaspoon oil and knead again for a minute.Grease the Murukku maker with oil properly.
Now add in the murukku mixture and make small small murukkus.
Press the outer layer towards the inner layer to seal it, so that the murukku does not open while frying.
Keep it aside.
Next, heat the required oil in a heavy bottomed pan.
Once the oil is hot, add in the murukkus one by one and fry on medium heat until they turn crispy and golden brown in colour.Once done, take them out on a kitchen towel to soak in the excess oil from the murukku.
Your murukkus are ready to be served.Serve Kambu Murukku Recipe along with Masala Tea or Filter Coffee for your evening snacks.
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Ingredients: tomato,salt,ginger,coriander (dhania) leaves,asafoetida (hing),ajwain (carom seeds),red chilli powder,black urad dal (split),onionlengthwise,cumin seeds (jeera),coriander powder,turmeric powder,green chillies,sunflower oil

Amritsari Sookhi Dal Recipe, 1/2 inch Ginger - grated,2 Onions - thinly sliced lengthwise,Salt - to taste,1/2 teaspoon Coriander Powder (Dhania),1/2 teaspoon Cumin seeds (Jeera),1/4 cup Coriander (Dhania) Leaves - finely chopped,Asafoetida (hing) - a pinch,1/2 cup Coriander (Dhania) Leaves - finely chopped,1/2 cup Black Urad Dal (Split),2 Tomatoes - finely chopped,1/4 teaspoon Turmeric powder (Haldi),1 tablespoon Sunflower Oil,1/2 teaspoon Ajwain (Carom seeds),1/2 teaspoon Red Chilli powder,3 Green Chillies - finely chopped, 50, Punjabi, To begin making the Amritsari Sookhi Dal recipe, firstly wash the urad dal thrice and soak them in water for 30 minutes.Heat a kadai/wok with oil and temper with ingredients given under 'For tempering'.Now add the green chillies, garlic and the onions.
Add salt and cook the onions till they turn transparent.Now, add the tomatoes, spice powders and cook them over low flame till the tomatoes become mushy.Add the soaked urad dal along with the water used for soaking.Cover and cook the dal it is is cooked well and the excess water is drained.
 Switch off and garnish with finely chopped cilantro.
Your nutritious Amritsari Sookhi Dal can be served along with Boondi Raita and Phulkas for a weekday lunch.
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Ingredients: cashew nuts,ghee,bay leaf (tej patta),saffron strands strands,milk,raisins,sugar,cardamom powder (elaichi),sooji (semolina rava)

Mohan Bhog Recipe - Bengali Style Sooji Ka Halwa, 1/2 cup Ghee,2 tablespoons Raisins,1 cup Milk,1 teaspoon Cardamom Powder (Elaichi),1 Bay leaf (tej patta),2 tablespoons Cashew nuts,1/2 cup Sugar,1 cup Sooji (Semolina/ Rava),1 Saffron strands - few strands, 40, Indian, To begin making the Bengali Mohan Bhog Recipe, we will first begin by boiling the water, milk, sugar, saffron and cardamom in a sauce pan and stirring until the sugar melts.
Keep the liquid mixture aside on simmer in another stove.In wide heavy bottomed pan, heat 1/2 cup of ghee on medium heat; add the sooji and roast until the semolina gives out a roasted aroma and also turns light golden color.
Take care not to let it over brown.Gradually, begin to stir in the hot milk mixture you prepared earlier.
Take care to keep the heat in medium as the mixture will splutter around as you pour the hot liquid to make the mohan bhog.Keep stirring the mohan bhog mixture and allow the halwa to thicken.
Once the mohan bhog halwa has thickened it will begin to leave the sides of the pan.
Cover the pan and simmer for a couple of minutes stirring occasionally.You will notice the mohan bhog halwa is cooked and when you stir the whole mixture comes away from the sides of the pan.
At this stage, turn off the heat, cover the pan with a lid and let it to rest for a few minutes.In another small pan; heat the 1 tablespoon of ghee on medium heat; add the cashew nuts and raisins and roast them until the cashew nuts turn golden brown.Turn off heat and stir this to the Bengali Mohan Bhog (Sooji Ka Halwa).
Serve the Mohan Bhog Recipe along with Luchi, Aloo Dum and Moong Sprouts Salad with Grated Carrots and Coriander for a special sunday lunch with family.
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Ingredients: baking powder,wheat flour,corn flour,salt,orange,baking soda,orange juice,icing sugar,sunflower oil

Eggless Whole Wheat Orange Cake Recipe, 1/2 cup Icing Sugar,1/2 teaspoon Baking powder,1 cup Fresh orange juice,1 cup Whole Wheat Flour,1/2 teaspoon Baking soda,1 pinch Salt,1/4 cup Sunflower Oil,1 tablespoon Corn flour,1 teaspoon Orange Zest (Rind), 40, Continental, To begin making the Eggless Whole Wheat Orange Cake recipe, preheat your oven to 180 degree C.Sieve 1 cup whole wheat flour with corn flour, salt, baking powder, baking soda and keep aside.In a blender take, the granulated sugar, oil and blend well till the mixture get creamy.I made orange juice at home, you can take ready made juice too.You can also blend the orange segments (seeds removed) and strain the  juice like I have done.
I used three medium oranges to get a bit more than 1 cup juice.Now add 1 cup orange juice in the sugar oil mixture and stir well.Now add the sieved flour mixture and 1 teaspoon orange zest to get a more dominant flavor of oranges, you can also add orange extract or essence.To get the zest of orange, just grate the orange peel, before you peel the oranges.Only grate the orange part, don’t grate the white  part.Mix everything very well with a spatula and check there should be no lumps in the cake batter.Pour the batter in a lined or greased cake tin of about 6 inches.Bake in a preheated oven for 180 degrees C for 30-35 minutes or till the tooth pick inserted in the centre comes out clean.Transfer the cake on a wire rack and allow it to cool completely before cutting into slices.
Serve Eggless Whole Wheat Orange Cake on its own as a dessert after your meal or serve its slices during tea time with  a cup of hot Masala Chai.
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Ingredients: salt,methi leaves (fenugreek leaves),mangodi moong dal,red chilli powder,cloves garlic,curd,dry red chillies,onion,cumin seeds (jeera),turmeric powder,garam masala powder,sunflower oil

Rajasthani Methi Mangodi Sabzi Recipe, 1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,2 cloves Garlic - finely chopped,1 Onion - finely chopped,2 tablespoons Curd (Dahi / Yogurt),2 Dry Red Chillies,2 cups Methi Leaves (Fenugreek Leaves) - tightly packed,2 tablespoons Sunflower Oil,1 cup Mangodi - moong dal, 25, Rajasthani, To begin making the Rajasthani Methi Mangodi Sabzi Recipe, rinse the fenugreek leaves in running water, drain and roughly chop them.
Keep it aside.Heat a tablespoon of oil in a pan on medium heat and add the moong dal mangodi.Fry the mangodi's until they turn slightly brown and keep aside.Add the remaining oil in the same pan, add cumin seeds and red chillies.Once the cumin seeds splutters add the finely chopped garlic and onion and saute until the onions are cooked.Add the turmeric, red chilli powder and saute until the oil leaves the sides of the pan.Add the fried mangodi back to the pan and mix well.Now, combine 2 tablespoons of curd in half a cup of water until smooth and add it to the pan.Bring the Rajasthani Methi Mangodi Sabzi to a rolling boil and add the chopped fenugreek leaves and saute until it is well cooked.Season Rajasthani Methi Mangodi Sabzi with salt, garam masala, mix well and switch off the flame.Transfer Rajasthani Methi Mangodi Sabzi into a serving dish and serve.Serve the Rajasthani Methi Mangodi Sabzi Recipe, along with Rajasthani Kadhi and Phulkas for the weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Rajasthani_Methi_Mangodi_Sabzi_Recipe.jpg, 12
Ingredients: tomato,salt,hung curd (greek yogurt),ginger,coriander (dhania) leaves,water the batter,cloves garlic,black pepper powder,sooji (semolina rava),sunflower oil

Mini Rava Idli With Tomato Chutney Recipe, Salt - to taste,3 tablespoon Hung Curd (Greek Yogurt),1 teaspoon Coriander (Dhania) Leaves - chopped,1/2 teaspoon Black pepper powder,2 cloves Garlic - chopped,Lukewarm Water - for the batter,1/2 inch Ginger - chopped,1 teaspoon Sunflower Oil,1 Tomato - chopped,1 cup Sooji (Semolina/ Rava),Sunflower Oil - to grease the mould, 40, South Indian Recipes, To begin with, the mini rava idli with tomato chutney recipe, Start by preparing the rava idli batter which is one part rava, curd, and two parts water add salt to season and keep it aside.Now for the tomato chutney in a blender add tomatoes, garlic, and ginger, grind them to a fine puree and keep them aside.Pulse together tomatoes,ginger,garlic to form a smooth purée.Take a small pan and heat oil to a medium high and add the tomato puree to it and saute it for few minutes until it's cooked and oil oozes from outside.Now let's start making the mini idli, grease the mould generously with oil and pour in the batter(as a measure about a teaspoon of batter went to make one idli)Place the idli mould inside a cooker or an idli cooker and steam it for 10 minutes and check if a toothpick dipped in comes out clean.Serve the Mini Rava Idli with Tomato Chutney for breakfast with a cup of filter coffee and other chutneys like Kadale Chutney (Fried Gram Chutney) Recipe or Chammanthi Chutney Recipe (Coconut And Onion Chutney).
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Ingredients: salt,vegetable stock,thai yellow curry paste,cloves garlic,parmesan cheese,arborio rice

Thai Yellow Curry Risotto Recipe, Salt - to taste,3/4 cup Thai Yellow Curry Paste,1 cup Vegetable stock,4 cloves Garlic - finely chopped,Parmesan cheese - to garnish,1 cup Arborio rice, 35, Fusion, To begin making the Thai Yellow Curry Risotto Recipe, we need to keep the yellow Thai curry paste ready.
You can either use store bought curry paste or make your own following this recipe: Yellow Thai Curry Paste Recipe.Heat a pressure cooker with olive oil on medium flame, add in the garlic, till it turns golden brown.
Next, add in the yellow Thai curry paste and cook, until it comes to a single boil.
To this add the arborio rice and continue to saute for 10-12 minutes.
If you wish to add white wine, you can add it at this stage, tablespoon by tablespoon, ensuring that the wine is absorbed.
Finally add in the vegetable stock, salt and close the pressure cooker.
Pressure cook the Thai Yellow Curry Risotto for 3 to 4 whistles and turn off the heat.Set the Thai Yellow Curry Risotto aside and let the pressure release naturally.
The rice will continue to cook while the pressure is still present inside.
Once done, check the salt and adjust to suit your taste.
Transfer the Thai Yellow Curry Risotto to a serving bowl, garnish with parmesan cheese and serve hot.Serve Thai Yellow Curry Risotto along with Apple And Ginger Cocktail Recipe followed by a dessert of Lemon Frozen Yogurt Recipe.
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Ingredients: salt,hung curd (greek yogurt),mixed herbs (dried),paprika powder,virgin olive oil,red chilli flakes,cloves garlic,lemon,black pepper powder,pomegranate fruit kernels,quinoa,cauliflower (gobi) florets,dried oregano

Roasted Cauliflower Salad With Quinoa & Garlic Yogurt Recipe, 2 tablespoon Extra Virgin Olive Oil,1 tablespoon Dried oregano,1 tablespoon Paprika powder,Salt - to taste,2 cups Cauliflower (gobi) - cut into medium florets,2 teaspoon Red Chilli flakes,1/4 cup Fresh Pomegranate Fruit Kernels,1 cup Quinoa,Extra Virgin Olive Oil - for cooking,2 teaspoon Mixed Herbs (Dried),1 cup Hung Curd (Greek Yogurt),1 Lemon juice,8 cloves Garlic - finely chopped,1 teaspoon Black pepper powder, 40, Continental, To begin making the Roasted Cauliflower Salad With Quinoa & Garlic Yogurt Recipe, prep all the ingredients and keep it aside.Into a pan; add a little oil and preheat it over medium.
Add the cauliflower florets, sprinkle some salt and roast the cauliflower until it is firm and yet cooked.To Make the Quinoa Pressure cook the quinoa with 1 cup of water, salt to taste in a pressure cooker for 3 to 4 whistles.
Once done allow the pressure to release naturally.
Transfer the quinoa to a serving bowl, add seasonings like red chilli flakes and mixed herbs, mix well.
To Make Garlic Yogurt Into a mixing bowl, add the hung curd, drizzle olive oil, add garlic, salt and lemon juice.
Check the taste and adjust seasonings accordingly.
Once done transfer the garlic yogurt to a serving bowl.To Make the Salad Place the seasoned quinoa below on your serving platter, add your roasted cauliflower on top, pour in some of the garlic yogurt dip and sprinkle with pomegranate seeds and serve.Serve the Roasted Cauliflower Salad With Quinoa & Garlic Yogurt Recipe along with Creamy Chicken Pesto Spaghetti Pasta and Light And Creamy Broccoli Soup for your weekend dinner meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Article-2018/Roasted_Cauliflower_Salad_with_Garlic_Yogurt_With_Quinoa_Recipe-6_1600.jpg, 13
Ingredients: salt,cloves garlic,drumstick,black peppercorns,dry red chillies,cinnamon stick (dalchini),onion,tamarind paste,turmeric powder,cloves (laung),sunflower oil

Goan Style Frango Vera Recipe - Chicken Vera, Sunflower Oil,18 grams Tamarind Paste,2 Drumstick,Salt - to taste,1 inch Cinnamon Stick (Dalchini),10 Dry Red Chillies,1 Onion - chopped,2 Cloves (Laung),3 cloves Garlic,1 teaspoon Turmeric powder (Haldi),1 teaspoon Whole Black Peppercorns, 105, Goan Recipes, To begin making the Goan Style Frango Vera Recipe, we will first grind the ingredients for Recheado masala.
In a mixer-jar, combine red chillies, garlic, cloves, cinnamon stick,  whole peppercorns, onions, and tamarind , grind into a smooth paste along with some water.
Transfer into a bowl and set aside.
Wash and clean the chicken thoroughly.
 Make scores on your drumstick and apply the masala nicely over the chicken along with some turmeric powder, salt and marinate for at least 1 hour.Heat a flat skillet with oil on medium flame, place the drumstick and allow it to sizzle.
Cook on slow heat and keep turning the chicken till it is evenly done.The chicken will take about 12-15 minutes to cook and you will get a nice roasted chicken.
Serve the Goan Style Frango Vera Recipe along with a Goan fish curry and Steamed rice to make it a complete meal for your Sunday.
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Ingredients: salt,parangikai pumpkin,tamarind the lemon,mustard seeds,green chilli,jaggery,raisins,water,dry red chilli,sunflower oil

Nagaland Style Pumpkin Oambal Recipe, 1 Tamarind - half the size of lemon,Salt - to taste,1/2 cup Water,300 grams Kaddu (Parangikai/ Pumpkin),1 Dry Red Chilli - deseeded,1/4 teaspoon Mustard seeds,1 Green Chilli - cut into 2 pieces,1 tablespoon Raisins,1 tablespoon Jaggery,1 teaspoon Sunflower Oil, 25, Nagaland, To begin the preparation of pumpkin Oambal, in a microwave safe bowl, combine 1/2 cup water and tamarind.
Microwave for about 30-40 seconds.
You can also combine water and tamarind in a pan and bring the mixture to a boil.
Once it cools down a bit, grind in a mixer/grinder.Strain this mixture and set aside.Wash and peel the pumpkin.
Remove its seeds and cut it into cubes.In a wide pan, add pumpkin cubes and tamarind water.
Cover with a lid and cook for about 10 minutes or till pumpkin gets cooked and becomes soft.
Mash it with the help of a vegetable masher.
Keep aside.In a pan heat oil and add dry red chilli and mustard seeds.When mustard seeds crackle, add green chilli, raisins, pumpkin mixture and salt.
Mix well and add jaggery.
Let it cook for about a minute.
Remove from flame.Serve this sweet and sour Pumpkin Oambal along with phulkas or parathas, Tomato Onion Gravy Sabzi and Spicy Paneer Pulao With Vegetables for a weekday lunch.
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