anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,cumin powder (jeera),parangikai pumpkin,brinjal (baingan eggsplant),cloves garlic,carrot,onion,turmeric powder,green chillies,salt,coriander (dhania),arhar dal (split toor dal),papaya green,garam masala powder,coconut shaved coconut,red chilli powder,dry red chilli,ginger,bay leaf (tej patta),ghee,panch phoran masala,potato (aloo)

Oriya Special Dalma Recipe - Lentils Cooked With Vegetables & Raw Papaya, 2 Green Chillies,1/2 cup Brinjal (Baingan / Eggplant) - chopped,1 teaspoon Cumin powder (Jeera),1 Tomato - finely chopped,1 teaspoon Red Chilli powder,1 Onion - finely chopped,1 cup Arhar dal (Split Toor Dal),1 tablespoon Ghee,1 Carrot (Gajjar) - cubed,Salt - to taste,1/2 cup Kaddu (Parangikai/ Pumpkin) - chopped,Coriander (Dhania) Leaves - a small bunch,4 cloves Garlic,1/2 cup Papaya - green one,1 teaspoon Panch Phoran Masala,2 tablespoons Fresh coconut - thinly shaved coconut slices,2 Potatoes (Aloo) - cubed,1 Dry Red Chilli,1/2 teaspoon Turmeric powder (Haldi),1 inch Ginger,1/2 teaspoon Garam masala powder,1 Bay leaf (tej patta), 73, Oriya Recipes, To begin making the Oriya Special Dalma Recipe, we will first get all the vegetables chopped and ready.
We will be cooking the Oriya Dalma in one single pot - the pressure cooker.
Add the vegetables, dal, turmeric powder, green chillies, onions, bay leaf, salt and 3 cups of water into the pressure cooker.
 Pressure cook until you heat couple of whistles.
After a couple of whistles, turn the heat to low and simmer for 3 minutes, then turn off the heat.The dal will continue to cook in the pressure cooker as long as there is pressure.
Once the pressure releases completely, you can open the cooker and keep the dal aside.
The next step is to spice up the Dalma with flavors.Using a mortar and pestle pound the ginger and garlic until you get a rough paste.
Heat the ghee in a heavy bottomed pan on medium heat.
Add the red chiles, panch phoran, the red chili powder, the garam masala powder and the pounded ginger garlic.
Stir fry for a few seconds until you can smell the roasted aromas.Take care to keep the heat on low, else the spices can burn and smoke.Add this masala to the cooked dal and give it a good stir.
Check for salt and spices and adjust to suit your taste.
You can add some water to adjust the consistency of the dal.Give the Oriya Style Dalma a quick boil and turn off the heat.
Transfer to a serving bowl, garnish with shaved coconut and the coriander leaves and serve.Serve the Oriya Special Dalma as a delicious one-pot dal along with steamed rice or jeera pulao.
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Ingredients: salt,jackfruit seeds (kathal),arhar dal (split toor dal),tamarind water,coconut,turmeric powder,mangalorean cucumber,sambar powder,green chilli paste,sunflower oil

Tamil Nadu Style Pala Kottai Sambar Recipe - Mangalore Cucumber & Jackfruit Seed Sambar, 1 cup Mangalorean cucumber - cut into chunks,Salt - to taste,6 Jackfruit Seeds (Kathal),Sunflower Oil - for cooking,2 tablespoons Sambar Powder,1 cup Tamarind Water,1 cup Arhar dal (Split Toor Dal),2 Green Chilli Paste,1/2 cup Fresh coconut,1 teaspoon Turmeric powder (Haldi), 55, Tamil Nadu, To begin making the Pala Kottai Sambar, we will first cook the jackfruit seeds.Heat water in a saucepan on medium flame, immerse the jackfruit seeds with salt.
It will take about 15 minutes to cook.
Once done, drain the water and peel off the thicker part of the skin.
Keep it aside.In a pressure cooker, add in the tamarind water, green chilli, mangalore cucumber, toor dal, turmeric powder and salt all together and pressure cook it for 4 whistles.
Turn off the flame.Leave it to rest and allow the pressure from the cooker to release naturally.
Open  the lid after the pressure is released and then add in the jackfruit seeds and stir well, check for seasoning if required.The next step is to temper the Pala Kottai Sambar.
Heat a tadka pan, with oil, add in the mustard seeds and urad dal, leave it for 10 seconds.
Add dry red chilli and fry for 10 more seconds, pour it over the sambar and give it a mix.
It is ready to be served.Serve the Tamil Nadu Style Pala Kottai Sambar Recipe along with Steamed Rice, Chow Chow Thoran and Elai Vadam for a weekday meal.
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Ingredients: mango pulp (puree),ghee,milk,saffron strands,raisins,sugar,semiya (vermicelli),cardamom powder (elaichi),almonds (badam)

Mango Pudding Recipe, 1 tablespoon Slivered Almonds (Badam),3/4 teaspoon Cardamom Powder (Elaichi),1 Milk,1/4 cup Raisins,1/4 teaspoon Saffron strands,6 tablespoon Sugar,1 tablespoon Ghee,1 cup Mango Pulp (Puree),3/4 cup Semiya (Vermicelli), 50, North Indian Recipes, To begin making the Mango Kheer Recipe, prepare all the ingredients, including pulping mangoes and thinly slicing the almonds.Heat ghee in a heavy bottomed pan and roast vermicelli till it turns golden brown in colour.Once the vermicelli is roasted, add full cream milk, bring it to a boil and then reduce flame to medium and let it cook for some time.
Keep stirring it in between.Check if vermicelli is cooked till soft.
Once done then add sugar, and cook till the sugar dissolves completely.
This will take 2 to 3 minutes.Next, add raisins and cardamom powder, give a nice stir, and switch off flame.Let it cool down it a bit.
Once the kheer has cooled down add mango pulp, mix it properly and refrigerate Mango Kheer for at least an hour.Garnish Mango Kheer with almond flakes and serve chilled.
Serve Mango Kheer after your delicious meal of Dal Makhani, Palak Paneer, Lachha Paratha and Jeera Rice for your weekend meal.
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Ingredients: salt,coriander (dhania) leaves,anardana powder (pomegranate seed powder),chaat masala powder,red chilli powder,gram flour (besan),cumin seeds (jeera),potato (aloo),green chillies,sunflower oil

Anar & Aloo Pakora Recipe - Dry Pomegranate & Potato Pakora, 5 Potatoes (Aloo) - boiled and mashed,1 cup Coriander (Dhania) Leaves,2 teaspoons Sunflower Oil - as required,Green Chillies - finely chopped,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1/2 cup Anardana Powder (Pomegranate Seed Powder),1-1/2 cup Gram flour (besan),1 teaspoon Chaat Masala Powder, 45, North Indian Recipes, To begin making Anar & Aloo Pakora Recipe, mash aloo in a bowl and add the dry pomegranate seeds, jeera, chopped green chillies, salt, red chilli powder, chaat masala and mix till combined.Pinch smaller portions and make small balls which can fit into paniyaram pan.Now in a separate bowl, mix besan, add salt, and 2 teaspoons of oil and mix with water and make a thick batter.Now in this batter add the aloo-pomegranate balls.Now in a deep frying pan, heat oil.
Once it is hot, add the aloo kofta in it and fry on all sides by turning them around when required to fry till crisp and golden brown..Alternatively, you can heat a paniyaram pan and put the koftas in individual paniyaram cavities and fry them with the help of a drizzle of oil around them, and turning them to brown evenly.
Since the aloos are pre boiled, these paniyaram fried pakoras would be perfect to try.Serve Anar & Aloo Koftas Recipe (Pomegranate & Potato Fritters) along with Dhaniya Pudina Chutney and Date & Tamarind Chutney and a cup of Adrak Chai.
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Ingredients: salt,asafoetida (hing),mustard seeds,black peppercorns,garlic,onion,lemon,tamarind paste,turmeric powder,prawns

Goan Prawns Balchao Recipe (Prawns Pickle), 1 teaspoon Asafoetida (hing),1/2 teaspoon Turmeric powder (Haldi),3 Onions - finely chopped,1/2 cup Tamarind Paste,1 teaspoon Mustard seeds,15 Whole Black Peppercorns - pounded,15 Garlic - finely chopped,50 Prawns,1 Lemon,1 teaspoon Salt, 50, Goan Recipes, To begin making the Goan Prawns Balchao recipe, soak the tamarind pulp in 1 cup water for atleast 15 minutes.De-vein and clean prawns.
Refer to this video to know how to de-vein prawns.After cleaning, add chilli powder, turmeric powder and mix well.
Keep it aside.Meanwhile, let us prepare the masala.
Take the tadka pan or any small pan, add asafoetida and 2 teaspoon oil.After 1 minute, add black pepper and mustard seeds and close the lid.After mustard seeds splutter, switch off the heat/gas and let this cool.
After cooling make a paste of this using a mortar and pestle.This masala can even be done and in advance and stored in fridge.The next step is to prepare the balchao.
Heat a kadai/pan, add 5 teaspoon oil.Add chopped onion and fry till onions turns mushy.
Add garlic and mix.
Fry till aroma gets emitted from garlic.Add prawns and mix.
Add the tamarind pulp along with water, mix and close the lid.After 10 minutes, add a teaspoon of the masala paste to the prawns in the kadai.
Mix well and let it cook.After 5 minutes, taste and if needed add salt.
Garnish with lime juice and close the lid.You can serve this Goan Prawns Balchao with steamed rice and Goan fish curry.
You can also serve it as a special side dish for parties.
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Ingredients: tomato,cumin powder (jeera),black peppercorns,cloves garlic,onion,green chilli down the middle,turmeric powder,salt,coriander (dhania),cardamom (elaichi) podsseeds,mint leaves (pudina),garam masala powder,rice,red chilli powder,water,coconut milk,eggs,ginger,bay leaf (tej patta),coriander powder,cloves (laung)

Egg Biryani Recipe With Coconut Milk, 6 cloves Garlic - minced or grated,1 1/2 cups Water,1/2 teaspoon Cumin powder (Jeera),1 teaspoon Garam masala powder,Salt - to taste,2 Cardamom (Elaichi) Pods/Seeds,1 Green Chilli - slit down the middle,3 Tomatoes - diced small,2 Onions - thinly sliced,2 cups Coconut milk,1/2 teaspoon Coriander Powder (Dhania),1 inch Ginger - minced or grated,Coriander (Dhania) Leaves - small bunch,2 Cloves (Laung),6 Whole Eggs - boiled,1/2 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),1/4 teaspoon Whole Black Peppercorns,Mint Leaves (Pudina) - small bunch,1 Bay leaf (tej patta),2 cups Rice, 120, Indian, To begin making the Egg Biryani Recipe, we will first set the eggs to boil so they are cooked and kept ready.To boil The EggsFill a heavy saucepan with water and place the eggs in the pan.
Bring the water to a boil.
Allow the eggs to boil in the water for about 3 to 4 minutes.
After 3 to 4 minutes, turn the heat to medium and boil the eggs for another 10 minutes.
It takes approximately 10 minutes to hard boil the eggs.
Turn off the heat.
Allow the eggs to cool down completely before you can crack the shell.
Peel off the egg shells and keep the eggs aside.
To make the Egg  BiryaniHeat a pressure cooker with ghee on medium heat, add the whole spices like cardamom, cloves, bay leaf and black peppercorns and allow them to sizzle.To this, add the onions, ginger and garlic and toss till onions are deep golden in color.
Take care to saute on low to medium heat.Once the onions have caramelized add the turmeric powder and red chilli powder and saute for a few seconds.
Next add the tomatoes and slit green chilli and saute until the tomatoes have softened.After the tomatoes have softened add the cumin and coriander powder and salt and cook the masala till the oil releases at the edges, and the tomatoes have turned mushy.Once the tomatoes have turned mushy add the garam masala, the coconut milk and mix well to combine.
 Add the boiled eggs to the masala and simmer on a low heat for about 15 minutes until the gravy becomes slightly thick.Check the salt and spice levels at this stage and adjust to suit your taste.
Finally add in the washed and drained rice along with the water and chopped coriander and mint leaves.
Stir to combine and close the pressure cooker and pressure cook for about 3 whistles and turn off the heat.
Allow the pressure to release naturally and open the Pressure cooker.
Mix the Egg Biryani once gently and fluff up the rice.
Transfer the Egg biryani into a serving dish and serve hot.
Serve the Egg Biryani along with Onion Raita Recipe, and a side of Spicy Pepper Chicken or Kerala Style Egg Roast Curry Recipe.
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Ingredients: tomato,salt,ginger,sambar powder,coconut,coriander (dhania) leaves,gram dal (pottukadalai),cloves garlic,curry leaves,dry red chillies,onion,mutton,poppy seeds,green chillies,sunflower oil

Halli Style Mutton Saaru Recipe - South Indian Mutton Curry, 3 Green Chillies,8 cloves Garlic,3 tablespoons Fresh coconut - grated,1 tablespoon Sambar Powder,2 sprig Curry leaves,3 Dry Red Chillies,Salt - to taste,2 Onions - sliced,1 inch Ginger,1/2 cup Coriander (Dhania) Leaves,1/2 kg Mutton - cut into small pieces,1 tablespoon Roasted Gram Dal (Pottukadalai),2 teaspoons Poppy seeds,4 Tomatoes - chopped,2 tablespoons Sunflower Oil, 40, Karnataka, To begin making the Halli Style Mutton Saru Recipe, thoroughly wash and clean the mutton pieces.In a mixer-jar combine coconut, tomatoes, coriander leaves, green chilies, red chillies, ginger, garlic, poppy seeds, roasted gram, dal salt and sambar powder.Grind this masala into a paste with some water.
Transfer to a bowl and set aside.In a pressure cooker, heat oil on medium flame, add curry leaves and allow it to crackle, then add the sliced onions and fry till it turns brown in colour.Add the ground masala, and cook till the oil comes to the surface, now add the mutton piecesAnd mix well, add 1 ½ cups of water and close the pressure cooker.
Pressure cook for 4-5 whistles and turn off the flame.
Allow the pressure to release naturally.Serve Halli Style Mutton Saru along with Soft & Delicious Ragi Mudde Recipe - Karnataka Style Ragi Balls or Steamed Rice Recipe (Pressure Cooker & Sauce Pan Methods) or Homemade Crisp Ghee Roast Dosa Recipe for a complete meal.
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Ingredients: salt,arhar dal (split toor dal),drumstick leaves (moringamurungai keerai),asafoetida (hing),mustard seeds,fennel seeds (saunf),dry red chilli,dry red chillies,sunflower oil

Drumstick Spinach Usili Recipe - Drumstick Loves & Tour site, 1 Dry Red Chilli,3 teaspoons Sunflower Oil,Salt - as per your taste,Salt - to taste,1-1/2 cups Drumstick Leaves (Moringa/Murungai Keerai),1 teaspoon Mustard seeds,1 cup Arhar dal (Split Toor Dal),1 teaspoon Fennel seeds (Saunf),2 Dry Red Chillies,1/2 teaspoon Asafoetida (hing), 30, Tamil Nadu, To begin making the Murungai Keerai Paruppu Usili Recipe, wash and soak toor dal for 30 minutes.*To make the Paruppu UsiliAfter 30 minutes drain the water from dal.Combine the soaked toor dal along with fennel seeds, dried red chillies, and salt in a mixer jar and grind to a coarse mix using a mixer grinder.
Transfer to a bowl.
Heat an idli steamer on medium heat, with enough water.
Grease the idli mould and keep it ready.
Now make small lemon sized balls of the prepared paruppu usili mixture, and place it in the idli mould.Cover and steam cook for 10 minutes, until the dal mixture is cooked.
(Don't make the ball of dals too tight as the lentils will not steam very well)In a wide pan, add oil and heat it on medium heat, add the mustard seeds, asafoetida and let it splutter.
Add the dried red chillies, and let it crackle.Add the drumstick leaves, season with salt, mix well, cover and cook for 5 minutes until the drumstick leaves are cooked well.
Meanwhile, remove the steamed toor dal balls, crumble it with your hands so that it resembles the sandy texture.Once the drumstick leaves are cooked well, add the crumbled toor dal mix to the pan and mix well.At this stage you can add a teaspoon or two of oil, if the mixture looks too dry.Saute for 2 minutes, until the dal crumbles are nice and crispy and switch off the heat.
It is ready to be served.Serve Murungai Keerai Paruppu Usili along with Steamed Rice and Tomato Jeera & Paruppu Rasam Recipe for a weeknight dinner.
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Ingredients: salt,coconut scrapped,ginger,hung curd (greek yogurt),mustard seeds,coriander (dhania) leaves,cucumber,turmeric powder,green chillies

Cucumber Mor Kuzhambu Recipe (Cucumber Curry), 2 to 3 tablespoons Hung Curd (Greek Yogurt),1 inch Ginger - chopped,Salt - to taste,3 to 4 Cucumber - peeled and chopped,1 teaspoon Mustard seeds,1/2 cup Fresh coconut - scrapped,5 to 6 sprig Coriander (Dhania) Leaves,1/4 teaspoon Turmeric powder (Haldi),3 to 4 Green Chillies - chopped, 35, South Indian Recipes, To begin making the Cucumber Mor Kuzhambu recipe, firstly add the cucumber pieces along with 1/2 cup water and salt to a saucepan.
Cook covered till the cucumber becomes just tender.Grind together the coconut, ginger, chillies, mustard, coriander, turmeric in a blender to a fine paste.
Add little water if required to make a fine paste.Add this coconut paste to the cucumber.
Cook on low heat for 2 to 3 minutes.
Adjust water and salt if required.Add the curd and mix.Serve the Cucumber Mor Kuzhambu with steamed rice and Keerai Sambar for a comforting weekday meal.
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Ingredients: heavy whipping cream,marie biscuit,green food colour,water,sugar,lemon,icing sugar whipping,condensed milk,butter

Mini Key Lime Pie Recipe (No Bake And Eggless), 1/2 teaspoon Green food colour,2 tablespoon Lemon juice,15 Marie Biscuit,1/4 cup Condensed Milk,1/4 cup Sugar,1/4 cup Water,1 cup Heavy whipping cream - add 4 tablespoon icing sugar while whipping,1 Lemon juice,1/4 cup Butter - melted, 45, Continental, To begin with Mini Key Lime Pie, firstly crush the marie biscuits to fine crumbs in a food processor.Add melted butter to the biscuit crumbs and mix well until it resembles wet sand texture.Take 6 shot glasses or bowls and spoon 2 teaspoons of the mixture into each bowl and press them using the back of a spoon and level it smooth.Keep these bowls in the refrigerator for 15 minutes or until the butter sets and the mixture firms up.Meanwhile, prepare the filling.
Beat 1 cup of whipping cream until it becomes really soft.In an another bowl, mix well condensed milk and lime juice and add into the whipped cream.
Fold in gently until everything mixes well.Take a piping bag and put in a nozzle of your choice.Transfer filling into the piping bag, and start piping each bowl on top of the biscuit base.Once all are done, chill them in the refrigerator till you serve.The next step is to glaze the mixture.
For the glaze, in a saucepan add in water, lime juice, sugar, green food colour and let it simmer for 3 to 4 mins while continuously stirring.When done, let it cool down fully and then drizzle over the mini key lime pies.Garnish the mini pies with lime wedges, chill and serve.Serve Mini Key Lime Pie as Dessert during your tea or as Dinner party dessert with your friends and family.
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Ingredients: double,nutmeg,badam (almond) pistachios,saffron strands,white chocolate,edible silver foilleaf (chandi ka vark),butter

Kesar-Pista White Chocolate Truffles Recipe, 80 ml Double Cream,1/4 teaspoon Nutmeg,25 Saffron strands,200 grams White Chocolate,1 tablespoon Butter,Edible Silver Foil/Leaf (Chandi Ka Vark) - optional,1/3 cup Badam (Almond) - and pistachios, 60, Fusion, To prepare Kesar-Pista White Chocolate Truffles Recipe, prep up with all the ingredients listed and heat the cream until warm in a saucepan and add the saffron and nutmeg.
Switch off heat now.Let it get infused well for 30 minutes.Return the infused cream to heat again and once it starts bubbling, turn off the heat.
Place chopped chocolate and butter in a bowl.
Pour the bubbling cream over chopped chocolate and butter.
Let it rest for sometime and combine until it's all melted uniformly.Allow this mixture to cool completely and cover this with cling wrap/film and refrigerate for 3-4 hours.With your hands, scoop out the mix little by little and roll it between your palms into bite sized balls.If using silver leaf first roll it onto the silver leaf and then lay it onto a bed of ground nuts and roll.Return it into the refrigerator until required.Serve this Kesar-Pista White Chocolate Truffles Recipe with a Vegetarian Tandoori Kebab and Paneer Egg Rolls or dahi bhalla papdi chaat for a nice tea-party with Indian food.
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Ingredients: tomato,salt,yellow moong dal (split),arhar dal (split toor dal),green chilli,tamarind water,mustard seeds,asafoetida (hing),ridge gourd (turai peerkangai),red chilli powder,cloves garlic,ginger garlic paste,curry leaves,dry red chillies,onion,cumin seeds (jeera),turmeric powder,masoor dal,sunflower oil

Andhra Style Beerakaya Pappu Recipe (Ridge Gourd Dal Recipe), 1 Onion - sliced,1/2 cup Masoor Dal (Whole),Sunflower Oil - as required,1 pinch Asafoetida (hing),4 cloves Garlic,Salt - to taste,1 teaspoon Cumin seeds (Jeera),2 Green Chilli - slit,1 cup Tamarind Water,1 teaspoon Mustard seeds,2 Dry Red Chillies,1/2 cup Yellow Moong Dal (Split),1 tablespoon Ginger Garlic Paste,1 Ridge Gourd (Turai/ Peerkangai) - peeled and sliced,1 teaspoon Turmeric powder (Haldi),1 Tomato - chopped,1 sprig Curry leaves,1/2 cup Arhar dal (Split Toor Dal),2 teaspoon Red Chilli powder, 30, Andhra, To begin making the Andhra Style Beerakai Pappu, in a pressure cooker add all the dals, ridge gourd, tomato, onion, ginger garlic paste, green chilli, turmeric, salt and 2 cups water and pressure cook it for 4 whistle.Once done allow the pressure to release by itself and keep the cooker on the heat again and add tamarind water and heat the dal till it thickens little.To temper, heat a small tempering pan with oil and add mustard seeds and cumin seeds and allow it splutter for 10 seconds.Add curry leaves, dry red chilies, hing and leave the curry leaves to crackle for 10 seconds.
Add in the crushed garlic and brown them and pour it over the dal and serve.Serve the Andhra Style Beerakai Pappu Recipe along with some steamed rice, Kathirikai Poondu Pirattal and Roasted Papad Chaat  by the side to enjoy your everyday meal in a healthy way.
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