anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,water the dough,nutmeg powder,ghee,saffron strands,sooji (semolina rava) rava maida,sugar,cardamom powder (elaichi),mixed nuts,milk full fat milk,sunflower oil

Appe Payasa Recipe - Poori Payasam, Sunflower Oil - for deep frying,1 teaspoon Ghee,1/2 teaspoon Cardamom Powder (Elaichi),pinch Saffron strands,1 cup Sooji (Semolina/ Rava) - fine rava or maida,4 cups Milk - full fat milk,1/2 teaspoon Salt,1/2 teaspoon Nutmeg powder,1/2 cup Water - for the dough,1/2 cup Sugar,2 tablespoons Mixed nuts, 110, South Indian Recipes, To begin making the Appe Payasa recipe, we will first make the appe for the payasa.
To make the appe In a mixing bowl, combine the rava, ghee and mix them together.
Add water little by little to knead into a dough.
Leave the dough.
Let it rest for an hour.After the resting time, take a handful of the dough and roll into a large flat circle of 1 mm thickness.
Cut dough into small circle similar to pooris, using a cookie cutter or the lid of a small dabba.
In a small kadai, add oil and heat it over medium flame.
Once the oil is hot, add bite sized flattened dough and fry till they become golden and crispy.Place the fried appe in a paper towel and drain the excess oil.
Repeat the same for all the rolled dough.To make the payasa In a saucepan, add milk and boil over medium flame.
Cook until the milk reduces to its half it's quantity.Now, once the milk becomes thick, add fried appe to the milk and cook until appe soaks the milk in.
The cooked appe will float on the top and becomes soft.Add sugar to the payasam and cook until the sugar dissolves completely into it.
Add cardamom powder, nutmeg powder to the payasa.In a small bowl, add saffron to a tablespoon of warm water.
Add saffron water to the payasa.Once the payasa becomes thick, switch off the flame.
One can adjust the consistency of the payasa according to their wish.
If the payasa looks thick, add warm milk to it..Add the chopped almonds, fried cashews and pistachios to the kheer.
Serve Appe Payasam warm.Serve Appe Payasa during festivals or as a dessert after your meal of Mixed Vegetable Sambar, Beetroot Poriyaland Steamed Rice.
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Ingredients: salt,cumin powder (jeera),ginger,green peas (matar),red chilli powder,gram flour (besan),onion,coriander (dhania) powder,black pepper powder,green chillies,garam masala powder,sunflower oil

Bihari Green Peas Bharbhara Recipe, 2/3 cup Green peas (Matar),1 teaspoon Cumin powder (Jeera),1 teaspoon Ginger - crushed,1 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Red Chilli powder,1 tablespoon Green Chillies - finely chopped,1/2 teaspoon Black pepper powder,1/2 cup Onion - finely chopped,1 teaspoon Coriander (Dhania) Powder,2 cup Gram flour (besan),Sunflower Oil - as required, 40, Bihari, To begin making the Bihari Green Peas Bharbhara Recipe, in a mixing bowl, add gram flour, onion, green chillies, ginger, garam masala powder, black pepper powder, jeera powder, coriander powder, red chilli powder, salt and water.
Mix everything properly.Heat a little oil on a non stick pan.
Add a spoonful of batter on the pan and spread it in the round shape.
Cook it on a low heat.After some time, take a spatula and turn it on the other side.
Cook till both the sides become brown.
Once done, switch off the heat and serve hot.Bihari Green Peas Bharbhara Recipe can be served along with Green Chutney and Masala Chai for your breakfast.
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Ingredients: cucumber,salt,chaat masala powder,sugar,lemon,pomegranate fruit kernels,mint leaves (pudina)

Kulia Fruit Chaat Recipe, 1/2 teaspoon Sugar - powdered,1/2 cup Fresh Pomegranate Fruit Kernels,1 Cucumber,1 Lemon juice,3 Mint Leaves (Pudina) - for garnish,1 teaspoon Chaat Masala Powder,1 teaspoon Salt, 25, Indian, To begin with the Kulia Fruit Chat Recipe, let's start by making the filling.
In a mixing bowl take pomegranate kernels and add salt, boora, chaat masala and lemon juice.
Keep it aside for ten minutes so that the flavors mix with each other.
If you dont have much time you can use them immediately also.Meanwhile peel the cucumber and make side lines with a peeler on it.Divide it into 3 parts.
If cucumber is large then divide into 4 parts.Now scoop out each piece from center and keep the base.Fill them with pomegranate kernels prepared.Top a little more with lemon juice and masala that had settled at the bottom of pomegranate kernels bowl.Garnish with mint leaves, sprinkle a pinch of chaat masala and boora on top.Serve your Kulia as a snack on a hot summer evening with some Watermelon Carrot Radish Juice.
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Ingredients: salt,green chilli,coconut,mustard seeds,asafoetida (hing),mango,coriander (dhania) leaves,chana dal (bengal gram dal) hour,turmeric powder

Maharashtrian Steel Carichi Dal Recipe (Chana Dal & Raun Mango Hash), 1 cup Chana dal (Bengal Gram Dal) - soaked for 1 hour,Salt - to taste,4 sprig Coriander (Dhania) Leaves - chopped,1 teaspoon Mustard seeds,1 Green Chilli - chopped,1 Mango (Raw) - grated,1/4 teaspoon Turmeric powder (Haldi),1 pinch Asafoetida (hing),2 tablespoon Fresh coconut - grated, 80, Maharashtrian Recipes, To begin making the Maharashtrian Style Kairichi Dal Recipe, we will first soak the chana dal in water and keep for 1 hour.Drain the water and blitz it in the mixer till it turns into a coarse mixture.Heat a sauce pan with oil, add mustard seeds and hing and allow it to splutter for 10 seconds.Add coarsely ground chana dal, grated mango, coconut, turmeric powder, green chilli and saute well.Add salt and check for seasoning.
At the end you can finish it off by adding some chopped coriander leaves and sprinkle with grated coconut.Serve the Maharashtrian Style Kairichi Dal Recipe along with raita, phulka and Danyachi Amti Recipe to make your lunch meal scrumptious.
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Ingredients: cumin powder (jeera),mustard oil,bay leaf (tej patta),coconut,red chilli powder,ginger garlic paste,kala chana (brown chickpeas) you get the green variety,onion,cumin seeds (jeera),coriander powder ground,black pepper powder,turmeric powder,green chillies

Bihari kale gram roti recipe, Fresh coconut - grated and roasted (optional),1/2 teaspoon Turmeric powder (Haldi),Onions - finely chopped,1 teaspoon Ginger Garlic Paste,Green Chillies - finely chopped,1-1/2 tablespoon Red Chilli powder,1 teaspoon Cumin seeds (Jeera),1 teaspoon Cumin powder (Jeera) - fresh roasted,2 cups Kala Chana (Brown Chickpeas) - you get the green variety as well,1 Bay leaf (tej patta),1 teaspoon Cumin seeds (Jeera) - roasted,4 Onions - sliced,1 tablespoon Mustard oil,4 Green Chillies - chopped,1 teaspoon Black pepper powder,2 tablespoon Coriander Powder (Dhania) - freshly ground, 580, Bihari, To begin making the Bihari Kale Chane Ki Ghugni Recipe, soak dried black chickpeas for about 8 hours.
Cook the soaked chickpeas with a pinch of turmeric powder until just cooked, do not overcook it.Chop onions into thin slices.
Grind 1/4 portions of the sliced onions along with 2 tablespoon of cooked chickpeas, keep aside.Heat oil in a pan.
Add bay leaves, cumin seeds, sliced onion, green chilies, and cook till onions turn translucent.Once done add ginger and garlic paste and cook until raw smell of the paste goes off.After the ginger garlic is cooked add red chili powder, coriander powder, turmeric powder, pepper powder, roasted cumin powder and the ground onion-chickpea paste, mix well.
Cook for about 3 minutes.Next add the cooked chickpeas and mix well.
Add salt to taste and water,about 1/4 cup, mix well.
Simmer and let it cook for about 20 to 30 minutes, add water if the ghugni dries up.Once you get the required consistency, turn off the heat.
In the end add some roasted cumin seeds, finely chopped onions and green chilies and serve.Serve Bihari Kale Chane Ki Ghugni with Whole Wheat Lachha Paratha or Puri.
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Ingredients: baking powder,salt,corn flour,ginger,red chilli powder,kabuli chana (white chickpeas),onion,cumin seeds (jeera),pepper,spinach leaves (palak),sunflower oil pan

Chickpea and spinach fritters Recipe, 1 cup Kabuli Chana (White Chickpeas) - drained,1/4 cup Corn flour,1 teaspoon Cumin seeds (Jeera),1 tablespoon Ginger - minced and peeled,1/4 teaspoon Red Chilli powder,Salt and Pepper - to taste,1 cup Spinach Leaves (Palak),1/2 Onion - finely chopped,Sunflower Oil - for pan frying,1/4 teaspoon Baking powder, 535, Greek, We begin making the Chickpea and spinach fritters Recipe by soaking the chickpeas for 8 hours and then pressure cooking it in a pressure cooker for about half an hour till it is soft.Let the pressure release naturally, and strain the water and grind the chickpea to a very coarse mixture.Then boil the spinach in a sauce pan with little water and strain all the water.
Add this boiled spinach to the coarsely ground chickpea.
Season it with the rest of the ingredients.Make into medium sized fritter, and heat a flat tawa and fry till is golden brown either side, make sure you turn them carefully as they are very soft.
Keep adding a teaspoon oil to give it a nice crispy layer.Serve the Chickpea and spinach fritters Recipe as a Party Appetizer, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Chickpea_and_spinach_fritters_Recipe.jpg, 11
Ingredients: tomato,salt,coriander (dhania) leaves,red chilli powder,ginger garlic paste,sugar,onion,bottle gourd (lauki),cumin seeds (jeera),turmeric powder,garam masala powder,sunflower oil

Lauki Bharta Recipe - Spiced & Mashed Bottled Gourd Recipe, 1 tablespoon Red Chilli powder,1 tablespoon Garam masala powder,1 Bottle gourd (lauki) - grated,pinch Sugar,Salt - to taste,1 tablespoon Cumin seeds (Jeera),1/2 tablespoon Turmeric powder (Haldi),1 tablespoon Ginger Garlic Paste,2 Tomatoes,Coriander (Dhania) Leaves - for garnishing,1 Onion - big sized,Sunflower Oil - as required, 45, Indian, To begin with the Lauki Bharta Recipe, first peel the lauki/bottle gourd and grate the bottle gourd.
Keep this aside, as we proceed to make the masala for the bharta.In a wok heat a tablespoon of oil, add jeera and let it crackle.
Now add ginger garlic paste and let it brown.Add chopped onions and saute' till they start turning brown later add tomato and cook till the tomatoes are soft and the oil starts separating.To this mixture, add red chilly powder, salt and saute for a few seconds.Add grated bottle gourd to this, give this a good mix.
Cover the pan and allow the lauki to cook in low to medium heat.
The lauki will give out its own liquid as it comes in contact with salt.
If required, add just a little more water to cook the bottle gourd.
Cook till the lauki is cooked and is well combined with the spices.
At this stage, add garam masala powder, cook further till until combined and the lauki bharta consistency should remain thick.
Chesck the salt and spices and adjust to suit your taste.Once done, turn off the heat and stir in chopped coriander leave and sugar.
Give it a mix and transfer the Lauki Bharta to a serving bowl.Serve the Lauki Bharta along with Phulkas, Jeera Pulao & a Mint & Pomegranate Raita for a perfect weeknight dinner or even pack into the lunch box for work.
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Ingredients: tomato,salt,spring onion greens,corn flour,ginger,eggs,soy sauce,water,chilli vinegar,cloves garlic,onion,chicken,green bell pepper (capsicum),red chilli sauce,green chillies,sunflower oil

Chicken Manchurian Recipe, 1 tablespoon Soy sauce,3 tablespoons Red Chilli sauce,1 Whole Egg,1 teaspoon Soy sauce,1 teaspoon Chilli vinegar,2 inch Ginger - finely grated,300 grams Chicken - chopped to bite size pieces,1 cup Water,1 Green Bell Pepper (Capsicum) - thinly sliced,2 Green Chillies - finely chopped,2 tablespoons Corn flour,1 tablespoon Corn flour,1 pinch Salt,1/2 cup Spring Onion Greens - chopped,2 tablespoons Sunflower Oil,8 cloves Garlic - finely chopped,1 Onion - thinly sliced,1/4 cup Homemade tomato puree, 65, Indo Chinese, To begin making Chicken Manchurian Recipe, in a mixing bowl, break an egg, add cornflour, soy sauce, pinch of salt and mix the ingredients well.Add the chicken pieces and mix until all the pieces are coated with the marinade mixture.Marinate the chicken pieces for the manchurian in the egg mixture and set aside for 1 hour.
Heat a skillet, heat 1 tablespoon of oil on a medium heat.Once the oil is hot, reduce the heat to medium and add marinated chicken pieces and fry them till they turn golden brown.
Once the chicken is cooked, skim the the chicken to drain excess over and place them over a paper napkin.
 In a mixing bowl add corn flour, soy sauce, red chilli garlic sauce, tomato puree, chilli vinegar and water- mix well until they are all well combined.
The sauce for the Chicken Manchurian gravy is ready.
Now, heat a wok with 1 tablepoon of oil.
Once the oil is hot, add garlic and ginger and saute till they become soft.Add in chopped spring onions and saute for few seconds.
Add onions and green bell peppers and saute till onions turn translucent.
Add green chillies and saute till they are a bit tender and they impart the pungency into the dish.
Add in the mixed Chicken Manchurian Sauce mixture into the wok and cook until the manchurian gravy thickens.Now add the chicken pieces and toss the chicken pieces well till they are well coated by the manchurian gravy.
Cook further for 5-7 minutes in low heat, stirring in between to help keep the upper layer moist.
Check for salt and seasoning.
Adjust if required.Turn off the heat, and garnish with chopped spring onions and serve hot.
Serve Chicken Manchurian Recipe along with Hakka Noodles (Chinese Chow mein Recipe) or a Chinese Vegetable Fried Rice.
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Ingredients: rice flour,milk,cardamom powder (elaichi),caster sugar,flour (maida),sesame seeds (til seeds),sunflower oil

Mahunada Khaja Recipe - Rose Cookie Recipe, 1 cup All Purpose Flour (Maida),1 cup Milk,2 teaspoon Sesame seeds (Til seeds),1/2 teaspoon Cardamom Powder (Elaichi),1 cup Caster Sugar,1/2 cup Rice flour,Sunflower Oil - to cook, 20, Indian, To begin making Mahunada Khaja Recipe (Andhra Style Gulabi Puvvulu), take all dry ingredients in a mixing bowl and add milk little by little.
Using a whisk, mix this well till combined.
The batter should be semi thick consistency.Also heat the cooking oil for deep frying, on medium heat.Keep the mould inside the oil.When oil is properly hot, remove the mould from oil.And put inside the batter.
Here is the tricky part, just fill the mould to half so that the batter does not stick to upper most part of the mould.
Any batter sticking to the upper part of the mould results in being unable to unmold the cookies.Now dip the mould into the kadai immediately.
Immerse it in hot oil for some time.When it changes colour and is about half done, take the sauté stick and just scrape the mould to remove the Mahunada Khaja.
This stage ensures that the Mahunada Khaja does not loose its shape.After about a minutes, remove from hot oil.
Remember that it will further crisp up when cooling.Repeat the same process till the batter is completed.
After unmolding the mahunada khaja,again dip the mould in hot oil and the dip in batter.
Within a few fried Mahunada Khaja are done, you will know how to maximise the frying.
You can dip the mould again in batter and fry, such that you will cover 3 cookies in the time that it takes to do 2 otherwise.This diwali, indulge in Mahunada Khaja Recipe (Andhra Style Gulabi Puvvulu) and served during tea time with Coffee Recipe With Instant Coffee Powder or anytime you want to munch on.
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Ingredients: salt,tomato basil pasta sauce (or del monte sauce),paneer,mozzarella cheese,brinjal (baingan eggsplant) (cut slices),carrot,cloves garlic,basil leaves leaves,virgin olive oil,onion,black pepper powder,green bell pepper (capsicum),green chillies,parsley leaves leaves,dried oregano

Eggplant Rolls Recipe, 1 cup Paneer (Homemade Cottage Cheese) - grated,1/4 teaspoon Dried oregano,Basil leaves - few leaves (chopped),Salt - to taste,Parsley leaves - few leaves (chopped),1 Green Bell Pepper (Capsicum) - chopped,1 Onion - chopped,1 Carrot (Gajjar) - chopped,2 Green Chillies - finely chopped,Black pepper powder,1/2 cup Mozzarella cheese - grated,Extra Virgin Olive Oil,1 Brinjal (Baingan / Eggplant) - (cut into lengthwise thin slices),3 cloves Garlic - minced,Tomato Basil Pasta Sauce - as required (or Del Monte Sauce), 110, Italian Recipes, To begin with the Eggplant rolls first, arrange the eggplants slices on a colander and sprinkle some salt on them, keep them aside for 30 minutes.Meanwhile heat oil in a pan.
Add chopped onion and minced garlic and sauté it till onion turn translucent.Now add carrot, green bell pepper, and green chillies and stir it for 2-3 minutes.
Add paneer, salt, black pepper, oregano, basil parsley and cook it for another 3 minutes.Now rinse off salt from the eggplant and squeeze the water out.
Heat a little oil in a skillet and cook eggplant slices till they turn lightly brown on both the sides.Remove them from the skillet and allow them to cool down.Lay the eggplant slices flat on a cutting board.
Place a teaspoon of the paneer and vegetable mixture on the center, repeat the same with all the slices of eggplant.After adding the mixture, carefully fold the eggplant ends.Now place the rolled eggplants in a lightly oiled baking dish.
Spread 2 tablespoons of pasta sauce (you can add more as per your taste) on each eggplant roll and sprinkle mozzarella cheese on top of the sauce.Preheat oven to 425 F and bake the eggplant rolls for 10-15 mins.Remove the eggplant rolls from the tray and plate them on a serving plate.Garnish Eggplant rolls with some parsley and serve it with spinach corn pasta and garlic bread for your weeknight dinner.
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Ingredients: water knead,wheat flour,palm jaggery,badam (almond) skin,sooji (semolina rava)

Tamil Nadu Style Badam Puri Recipe (Almond Stuffed Whole Wheat Puri Recipe), 20 Badam (Almond) - soaked and skin removed,Water - to knead,4 tablespoon Sooji (Semolina/ Rava),1 cup Whole Wheat Flour,2 tablespoons Palm jaggery, 30, Tamil Nadu, We begin making the Tamil Nadu Style Badam Puri Recipe (Almond Stuffed Whole Wheat Puri Recipe) by kneading the dough into a soft consistency.
Cover and rest it for few minutes.Then grind the soaked and peeled almond along with jaggery to a coarse mixture.
Keep it aside.Heat a kadai with oil to fry the puris.
Take out a small ball of dough and roll it flat not too thin.Take a teaspoon of the mixture and place it in the center.
Bring in the sides and cover it .
Make sure there are no holes.Flatten it and roll it again to about 1 centimeter thickness.
Fry the puri when the oil becomes hot.Keep flipping it over and fry it so that it evenly get browned on both the side.
Take the puri out and strain it over a napkin.
 Do the rest for the remaining ingredients.
Serve the Tamil Nadu Style Badam Puri Recipe(Almond Stuffed Whole Wheat Puri Recipe) along with Basundi (Rabri) Recipe (A Nutty Condensed Milk Pudding) or gulab jamun to enjoy desserts after your Good sunday meal.
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Ingredients: black salt,ginger,spinach leaves (palak) leaves,water,lemon,bottle gourd (lauki),cumin seeds (jeera),cucumber

Spiced Bottle Gourd And Spinach Juice Recipe, 1/2 Cucumber - washed,Water - as required,Black Salt (Kala Namak) - to taste,1/2 tablespoon Cumin seeds (Jeera),1 tablespoon Ginger - chopped,1/4 - 1/2 cup Spinach Leaves (Palak) - washed and leaves picked,1 Bottle gourd (lauki) - peeled,1 Lemon - juiced, 10, Continental, To begin making the Spiced Bottle Gourd And Spinach Juice Recipe, firstly prepare all the greens for the juice.Into a blender, add all the ingredients including bottle gourd, spinach, cucumber, ginger, cumin seeds, black salt, lemon along with a little water.
Blend till you get a smooth texture.Once a smooth juice is obtained, check for salt and cumin and add more if necessary.Add water to achieve desired consistency.Chill The Green Flush (Healthy Fresh Juice Recipe) in the refrigerator or serve immediately for good health.
Serve Spiced Bottle Gourd And Spinach Juice Recipe in the morning before your breakfast.
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Ingredients: salt,parangikai pumpkin,mustard seeds,asafoetida (hing),coriander (dhania) leaves,curd,curry leaves,cumin seeds (jeera),sooji (semolina rava),enos fruit salt,sesame seeds (til seeds),green chilli using pestle motor,sunflower oil

Roasted Pumpkin Rava Dhokla Recipe - Sooji Dhokla, 1 cup Kaddu (Parangikai/ Pumpkin) - peeled and diced,1/2 teaspoon Mustard seeds,1 teaspoon Enos fruit salt,Salt - to taste,1/2 teaspoon Sesame seeds (Til seeds),1 teaspoon Green Chilli - made into paste using pestle and motor,1 tablespoon Sunflower Oil,1 sprig Curry leaves,Coriander (Dhania) Leaves - to garnish,1 teaspoon Sunflower Oil,1/4 cup Curd (Dahi / Yogurt),1 cup Sooji (Semolina/ Rava),1/2 teaspoon Cumin seeds (Jeera),1 pinch Asafoetida (hing), 30, Gujarati Recipes﻿, To begin making the Roasted Pumpkin Rava Dhokla Recipe, heat a skillet with with oil on medium heat.
Once the oil is hot, add in the pumpkin, sprinkle a little salt and roast for 4-5 minutes until it becomes soft and tender.
Do not add any water while roasting the pumpkin.
Cover the pan and allow the pumpkin to cook in it's own steam.Once done turn off the heat, and allow the pumpkin to cool.
Once the pumpkin has cooled, transfer the pumpkin to a mixer jar and grind to a smooth paste.
Transfer the pumpkin puree to a mixing bowl.
In the bowl with with the pumpkin puree add and combine the rava, curd, cooking oil, salt and  green chilliMix vigorously and allow it to rest for a good 30 minutes.
After the 30 minutes you will see the sooji has fluffed up well.
Preheat the steamer with water and keep it ready.Grease a plate generously with oil.
Add eno's fruit salt and give it a good mix.
Pour the Roasted Pumpkin Rava Dhokla batter into the plate mouldNow place the plate in the steamer, cover and steam for 10-12 minutes until firm.
Open the lid, insert a greased knife to check if its done.
If the greased knife comes out clean the dhokla is steamed.
Demould and transfer Roasted Pumpkin Rava Dhokla to a serving plate.
To make the tadkaIn a tadka pan, heat oil on medium heat, add the mustard seeds and allow them to crackle, next add the asafoetida, cumin seeds, sesame seeds, and curry leaves.
Once the curry leaves crackle, turn off the heat.
Pour this tadka over the Roasted Pumpkin Rava dhokla, garnish with coriander leaves and serve.
Serve Roasted Pumpkin Rava Dhokla Recipe for breakfast along with Green Chutney Recipe - Coriander Mint Chutney Recipe and Masala Chai Recipe - Indian Spiced Tea.
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