anandhuvasudev/southindiandish huggingface dataset:
Ingredients: ghee,milk,jaggery,saffron strands,raisins,cinnamon stick (dalchini),phool makhana (lotus seeds),cardamom powder (elaichi),badam (almond),chironji

Chironji and Makhane Kheer Recipe, 1/4 cup Jaggery,1 teaspoon Ghee,1/4 cup Raisins,1 cup Phool Makhana (Lotus Seeds),Saffron strands - a few,1/2 teaspoon Cardamom Powder (Elaichi),1 tablespoon Badam (Almond) - sliced,1 tablespoon Chironji,1 liter Milk,1/2 inch Cinnamon Stick (Dalchini), 45, North Indian Recipes, To begin making the Chironji & Makhane Ki Kheer Recipe, we will first roast the phool makhana in ghee until crisp and aromatic.Heat a teaspoon of ghee in a heavy bottomed pan and roast makhana while continuous stirring until they become light brown and crisp.
Once done, remove from kadai and set aside to cool.Coarsely grind half of the roasted makhana in a mixer grinder and keep aside.
We will use the remaining roasted makhana as a whole into the kheer.Boil the milk in a heavy bottomed pan and condense the milk until it becomes just close to half.
Keep stirring occasionally to prevent the milk from settling into the bottom of the pan.Once the milk is condensed, add the jaggery, the roasted Makhana (whole) and coarsely ground Makhana.
Mix well and cook on a medium flame for 5 to 10 minutes, while stirring occasionally until the kheer becomes thick and the makhana has absorbed and cooked through.
Add the saffron and nutmeg powder into the kheer, mix well and cook on a medium flame for another 3 to 4 minutes, while stirring occasionally.While the kheer is cooking, heat a teaspoon of ghee into another small pan and roast all the dry fruits in it till lightly brown and you get a roasted aroma.Add the half of the roasted dry fruits to the Makhane Ki Kheer and simmer for 3-4 minutes and turn off the heat.Serve Chironji And Makhane Ki Kheer after your delicious festive meal of Jodhpuri Aloo, Ajwain Puri, Satvik Carrot Sprout Salad and Mirchi Ka Chunda.
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Ingredients: milk,water,strawberries,vanilla drops,sugar,nutella,flour (maida),butter

Eggless Nutella Crepes With Strawberries Recipe, 1 teaspoon Sugar,1 cup All Purpose Flour (Maida),2 teaspoon Butter - melted,3/4 cup Milk - low fat,Nutella Spread - as required,8-10 Strawberries,1/4 cup Water,Vanilla Extract - few drops, 35, French, To prepare these Eggless Nutella Crepes With Strawberries Recipe, in a deep bowl mix the flour, milk, water, sugar, vanilla essence & the melted butter.Using a whisk remove the lumps and beat until you get a smooth batter.Keep a Crepe pan on a medium flame, pour the batter in the center of the pan & tilt the pan in a circular motion so that the batter coats evenly on the surface of the pan.Cook the crepes for 2 minutes or until the crepes turn light brown.
Carefully lift the edge of the crepe to see if it is done, turn over the crepe and cook the other side for another minute till done.Spread a generous amount of Nutella on the inner side of the crepe, fold it or roll it, garnish with roughly chopped strawberries and serve immediately with a glass of Blueberry Chia Banana Smoothie to make a wholesome breakfast.
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Ingredients: tomato,salt,cumin powder (jeera),asafoetida (hing),red chilli powder,sugar,cumin seeds (jeera),coriander powder,potato (aloo),turmeric powder,garam masala powder,sunflower oil

Rase Wale Aloo Recipe (Boiled Potato in Tangy Tomato Sauce), 1 teaspoon Sugar,1 teaspoon Cumin seeds (Jeera),4 Tomatoes - pureed,1/4 Turmeric powder (Haldi),6 Potatoes (Aloo) - freshly boiled (roughly chopped),1 teaspoon Cumin powder (Jeera) - roasted,1 teaspoon Coriander Powder (Dhania),Red Chilli powder - as per taste,Salt - as per taste,1/4 teaspoon Asafoetida (hing),1/4 teaspoon Garam masala powder,Sunflower Oil - as required, 50, North Indian Recipes, To begin making the Rase Wale Aloo recipe, in a heavy bottomed pan heat oil and temper the jeera and hing.Add tomato puree and cook till all the moisture reduces.
Add all the masalas and sugar.
Cook for another 30 seconds.Add the potatoes and add 1 glass water (250ml) and let it cook and reduce further to a thick consistency.Mash some of the potatoes in the gravy to get that typical rase wale aloo.
Serve Rase Wale Aloo along with Puri or Pudina Tawa Paratha for lunch or dinner.
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Ingredients: salt,ginger,coconut,cloves garlic,coriander (dhania) leaves,cumin seeds (jeera),lemon,mint leaves (pudina),green chillies

Biryani Chammanthi Recipe (Green Chutney Recipe), 2 Green Chillies,4 cloves Garlic,10 Mint Leaves (Pudina),Salt - to taste,1 teaspoon Cumin seeds (Jeera),6 sprig Coriander (Dhania) Leaves,1 inch Ginger,1 cup Fresh coconut,1 Lemon juice, 25, Kerala Recipes, To begin making the Biryani Chammanthi Recipe, keep all the ingredients ready and add them into a grinder and grind it into a smooth paste.Once done add lemon juice and salt and mix well and serve.
Serve the Biryani Chammanthi Recipe (Green Chutney Recipe) along with Peppery Mushroom Biryani Recipe or Awadhi Style Chickpea Kofta Biryani Recipe.
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Ingredients: salt,cumin powder (jeera),cloves garlic,curd,dry red chillies,onion,chicken,turmeric powder,butter,sunflower oil

Garlic Red Chicken Gravy Recipe, 1 Onion - sliced,1 cup Curd (Dahi / Yogurt),Salt - as required,1 kg Chicken - cleaned,1 tablespoon Cumin powder (Jeera) - (optional),15 Dry Red Chillies,1 tablespoon Butter,1 tablespoon Turmeric powder (Haldi),10 cloves Garlic,2 tablespoons Sunflower Oil, 20, North Indian Recipes, To begin making the Garlic Red Chicken Gravy recipe, soak red chillies and garlic for 10 minutes in hot water.Take a mixie jar.
Grind the soaked red chillies and garlic into a fine paste.
Keep it aside.To begin the garlic red chicken gravy, heat oil in a pressure cooker.
Add finely chopped onions, stir it till it turns golden brown.Now add chicken, salt and turmeric powder in it.
Add the paste and stir well.Add curd and mix it properly.
Now add cumin powder and stir.
Next, close the pressure cooker lid and wait for one whistle.
The Hot spicy delicious Garlic red chicken gravy is ready to serve now.
Serve Garlic Red Chicken Gravy along with Steamed Rice or a Garlic Naan for a weekday meal.
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Ingredients: yellow bell pepper (capsicum),red bell pepper (capsicum),asafoetida (hing),mustard seeds,coriander (dhania) leaves,jaggery,red chilli powder,sesame powder,cumin seeds (jeera),maharashtrian goda masala,tamarind paste,groundnut powder,turmeric powder,sunflower oil

Bell Pepper Sabji Recipe-No Onion No Garlic, 1/2 teaspoon Maharashtrian Goda Masala - optional,1 teaspoon Tamarind Paste,1-1/2 teaspoon Jaggery - grated,1/2 teaspoon Mustard seeds,2 teaspoons Sunflower Oil,Coriander (Dhania) Leaves - as required for garnishing,1 Yellow Bell Pepper (Capsicum) - diced,1/4 Turmeric powder (Haldi),1 Red Bell pepper (Capsicum) - diced,1/4 teaspoon Asafoetida (hing),1/2 teaspoon Cumin seeds (Jeera),1/2 teaspoon Red Chilli powder,1 tablespoon Groundnut powder,2 teaspoons Sesame powder, 20, Maharashtrian Recipes, To begin making the Bell Pepper Sabji Recipe, keep all the ingredients prepped and ready.
First heat oil in a kadhai/wok.Add the mustard seeds and once they splutter add the cumin seeds.Add in the colored bell peppers and saute till it softens.
Add hing, turmeric powder, red chilli powder and Goda masala (if using) and mix well.Add salt and cook covered for 1 to 2 minutes.
Add the tamarind paste, jaggery, groundnut powder, sesame powder and a little water (about 3-4 tablespoon).Cook uncovered for 1 to 2 minutes more, stir once or twice.Garnish with coriander leaves and serve immediately.
Serve Bell Pepper Sabji Recipe along with Gujarati Dal and Phulkas for a weekday lunch or dinner.
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Ingredients: tomato,salt,ginger,green chilli,mustard oil,bay leaf (tej patta),cloves garlic,dry red chilli,sugar,poppy seeds,onion,panch phoran masala,potato (aloo),eggs,turmeric powder

Dim Posto Recipe - Bengali Egg Curry With Poppy Seeds, 2 Potatoes (Aloo) - peeled and diced,1 Dry Red Chilli,1/2 teaspoon Turmeric powder (Haldi),4 cloves Garlic,Salt - to taste,1/2 cup Mustard oil,1/4 cup Poppy seeds - made into paste,2 Green Chilli - chopped,1 Bay leaf (tej patta),1 Onion - roughly chopped,1 teaspoon Sugar - optional,1 inch Ginger - finely chopped,1 teaspoon Panch Phoran Masala,4 Whole Eggs,1/4 cup Homemade tomato puree, 65, Bengali Recipes, To begin making Dim Posto Recipe - Bengali Egg Curry, first we need to hard boil the eggs.
Add salt or baking soda while boiling the egg it will prevent egg from breaking.
This will take 10 to 15 minutes.Make a paste of the onions, ginger, garlic, green chillies and keep aside.Make the paste of the poppy seeds by adding a little water and keep aside.After its done, put the eggs in cold water and cool down.
Peel those eggs and rub some salt over it.
Also rub some salt on the peeled and sliced potatoes.Heat 2 tablespoons oil in a heavy bottomed pan.
Add eggs and fry till it turns light brown in colour.
Take out and drain in a kitchen towel.In same oil, add diced potatoes, sprinkle some salt and fry them until golden brown and crisp on low heat.
Take the potatoes out and keep aside.Add some more oil into the same pan, add dry red chili and bay leaf.
Cook for about 15 seconds.
After 15 seconds, add the onion ginger garlic green chilli paste.
Let it cook for 2 to 3 minutes until the raw smell from the onions go away.
Stir in the turmeric powder and panch phoran into the onion paste and saute for a couple of more minutes.After 2 to 3 minutes, tomato puree, salt and sugar.
Saute for a couple of minutes and then add the poppy seed paste and the fried eggs.
Simmer the Dim Posto Recipe for a good 4 to 5 minutes until it forms a good masala.
Adjust the consistency of the Dim Poshto by adding 1/2 cup of water or more.
Check the salt and spices and adjust according to taste.
Once done, turn off the heat and transfer the Dim Posto Recipe into a serving bowl and serve hot.Serve Dim Posto Recipe - Bengali Egg Curry along with Steamed Rice and Satvik Carrot Sprout Salad for an everyday meal.
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Ingredients: rice flour,mixed dry fruits,coconut,milk,jaggery,ghee refined sunflower oil roast the crepes,cardamom powder (elaichi),condensed milk,sooji (semolina rava),flour (maida)

Patishapta Recipe (Rice Crepe), 1 cup Fresh coconut - grated,1 cup All Purpose Flour (Maida),1-1/2 cups Milk,1/4 cup Jaggery - broken,2-4 tablespoon Condensed Milk - optional,2 tablespoon Mixed dry fruits - chopped,1/2 cup Rice flour,1 teaspoon Cardamom Powder (Elaichi),Ghee - or refined sunflower oil to roast the crepes,1/2 cup Sooji (Semolina/ Rava), 35, Bengali Recipes, To begin with the Patishapta Recipe ( Rice Crepe), in a large bowl mix both the flours, semolina and cardamom powder.
Add milk gradually and keep stirring to make a smooth and fine batter.
Break lumps if formed and keep the batter till flowing consistency.Keep aside and allow it to rest for 10 mins.Meanwhile in a wok, heat jaggery in low flame to avoid getting burnt.
Add grated coconut and cardamom powder and mix it thoroughly till it turns sticky.
Add finely chopped cashews and few raisins and mix well.
Turn off the gas and allow it to cool to room temperature.Heat a non stick tawa and grease it with ghee or oil.Pour a large scoop of batter in the center of the tawa and spread it in a circular motion like we do for dosa.Make a thin crepe and add few drops of ghee or oil from all sides and roast it till light golden in color.
You may now flip it and lightly roast from the other side as well.Flip back and drop a tablespoon of coconut mix from one end to the other making two divisions of the crepe.
Spread it in a line.
Fold in both sides of the crepe overlapping each other.
Carefully transfer the patishapta on a plate and make more following the similar method.You can line them on the serving tray and pour condensed milk all over.
(optional) Serve your Patishapta hot or cold after your yummy meal.
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Ingredients: baking powder,corn flour,brown sugar (demerara sugar) (alternatively icing sugar),milk,apple,gram butter soft,vanilla,buckwheat flour (kuttu ka atta),icing sugar,cinnamon powder (dalchini)

Buckwheat Apple Cinnamon Loaf Cake Recipe, 100 gram Butter - soft low fat,5 tablespoon Corn flour,1 Apple - peeled,11/4 cup Buckwheat Flour (Kuttu Ka Atta),1/2 cup Milk - low fat,1-1/2 teaspoon Cinnamon Powder (Dalchini),1/2 cup Brown Sugar (Demerara Sugar) - (alternatively icing sugar),1-1/2 teaspoon Vanilla Extract,2/3 cup Icing Sugar,1-1/2 teaspoon Baking powder, 40, Continental, To begin making the Buckwheat Apple Cinnamon Loaf Cake recipe, sieve all dry ingredients and keep it aside.Preheat the oven to 180.
Mix brown sugar, cinnamon and keep it aside.In a bowl, add butter and sugar and blend it until creamy.
Add eggs, 1 at a time and blend until pale yellow in colour.
Add vanilla extract and mix.
Now add dry ingredients and milk alternately.
Using cut and fold method mix well.Pour the half batter in greased loaf pan, add half of apples evenly all over.
Sprinkle half of cinnamon sugar on top of apple.
Now pour remaining batter and add rest of apple on top.
Sprinkle remaining Cinnamon sugar on top.Bake for 25 to 40 minute until done.
Once it is done, allow it to cool completely.
Cut and serve these delicious cakes.Serve Buckwheat Apple Cinnamon Loaf Cake along with Espresso Coffee and Shredded Chicken Cheese Sandwich for your tea party.
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Ingredients: green chillies,yellow moong dal (split),arhar dal (split toor dal),sunflower oil make adai,salt,spinach,foxtail millet,fennel seeds (saunf),dry red chillies,chana dal (bengal gram dal)

Foxtail Millet Paruppu Adai With Keerai Recipe - Foxtail Millet and Lentil Crepes with Spinach, 2 Green Chillies,Sunflower Oil - to make adai,Salt - to taste,1 cup Foxtail Millet,1 cup Spinach - roughly chopped,1 teaspoon Fennel seeds (Saunf),2 Dry Red Chillies,1/2 cup Yellow Moong Dal (Split),1/2 cup Chana dal (Bengal Gram Dal),1/2 cup Arhar dal (Split Toor Dal), 250, South Indian Recipes, To begin making Foxtail Millet Paruppu Adai With Keerai Recipe, wash and soak the foxtail millets for 4 hours.Likewise, wash and soak all the dals separately for 4 hours along with the red chilies.Once the foxtail millets and dals are soaked well, drain the water out and first grind the foxtail millets using a mixer grinder to a little course paste adding little water at a time.
Keep it in a bowl.Add in the soaked dals, red chilies and fennel seeds to the mixer jar and grind it to a smooth paste adding little water and remove it in the same bowl of foxtail millets.Mix the ground mixture thoroughly, season with salt and whisky well.
The base batter for the adai is ready.To this add the roughly chopped spinach leaves, green chilies and mix well.Heat a skillet on medium heat, brush it with a little oil.
Once it is hot enough pour a ladle full of the adai batter and in a circular motion make crepes, pour a teaspoon of oil on its sides and let the bottom cook for a minute.Once the bottom is cooked well and turns crispy, flip the adai and let the other side also cook well for another minute or two.Remove it in a plate and proceed to make the rest of the adai's with the leftover batter.Serve the Foxtail Millet Paruppu Adai With Keerai Recipe for a healthy breakfast along with Karuveppilai Chutney Podi and Tomato Onion Chutney.
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Ingredients: cashew nuts,ghee,coconut,milk,saffron strands,raisins,sugar,linguine pasta,cardamom powder (elaichi)

Pasta Payasam Recipe - Fusion Payasam With Pasta, 4 Cashew nuts,1/2 teaspoons Cardamom Powder (Elaichi),4-5 Cashew nuts - chopped,1 teaspoon Ghee,1 Saffron strands - few,1/4 cup Fresh coconut - grated,1 tablespoon Raisins,3 cups Milk,1/2 cup Sugar,1-1/4 cup Linguine Pasta - boiled, 50, Indian, To begin with Pasta Payasam Recipe, boil the pasta until al dente and keep aside.
Rinse it in cold water to prevent over cooking the pasta.Combine the coconut and cashew nuts ina mixer-jar and grind using very little warm water to make a smooth paste and keep aside.Next, heat a heavy bottomed sauce pan on medium flame,, add the sugar, cardamom powder and bring the milk to a brisk boil, add the coconut cashewnut paste and give it a stir.
Stir in the cooked pasta, saffron and simmer for another 5 minutes until the payasam gets a good consistency.
Once done, turn off the heat and transfer to a serving bowl.Heat ghee in a skillet over medium heat and add broken cashew pieces, fry until golden brown and crisp.
Add the raisins and toss for a few seconds.
Once done add it to the payasam and serve.Serve Pasta Payasam as a dessert along with an indian meal like Spinach Rice Recipe or simply as a snack for your kids.
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Ingredients: salt,yellow moong dal (split),ginger,ghee,bay leaf (tej patta),coriander (dhania) leaves,cumin seeds (jeera),lemon,turmeric powder,green chillies,butter

Dal Tadka Recipe Flavored with Lemon and Coriander, Lemon juice - as required,1/2 teaspoon Turmeric powder (Haldi),1 Bay leaf (tej patta) - torn into half,Salt - to taste,1/4 teaspoon Cumin seeds (Jeera),1 teaspoon Ghee,1 inch Ginger - grated,2 Green Chillies - slit,1 tablespoon Butter,4 sprig Coriander (Dhania) Leaves - finely chopped,1 cup Yellow Moong Dal (Split), 40, North Indian Recipes, To begin making Dal Tadka Recipe, cook the lentils (split moong dal) with 2 and half cups of water, turmeric powder and salt until soft.
Whisk the dal if you like a finer texture, else let the dal have grainy texture.
Allow it to rest in the pan/pressure cooker it was cooked.Heat a teaspoon of ghee in a small pan; add in the cumin seeds and allow it to crackle.
Next add in the ginger, green chillies and bay leaf and stir fry for a few seconds.
Add the seasoning to the cooked lentils.Give the lentils along with the seasoning a brisk boil , add in the butter and adjust the salt levels to suite your taste.After a couple of minutes of boiling the dal, turn off the the heat, squeeze in the lemon juice and stir in the chopped coriander leaves.Transfer the Dal Tadka to a serving bowl and Serve Dal Tadka along with Phulkas and Kachumber Salad for a weekday meal.
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Ingredients: salt,water knead,cumin powder (jeera),tandoori masala,chaat masala powder,tandoori masala everest brand,red chilli powder,lemon,flour (maida),red chilli sauce,chicken breasts cm cubes,garam masala powder

Tandoori Chicken Momo Recipe, 1/2 teaspoon Cumin powder (Jeera),1 cup All Purpose Flour (Maida),2 tablespoons Red Chilli sauce,1/2 teaspoon Tandoori masala - Everest brand,100 grams Chicken breasts - cut into 1 cm cubes,Salt - to taste,Water - to knead,1/2 teaspoon Garam masala powder,2 teaspoons Tandoori masala,2 tablespoons Fresh cream,1/2 teaspoon Lemon juice,1/2 teaspoon Red Chilli powder,1 teaspoon Chaat Masala Powder, 50, Indo Chinese, To begin making the Tandoori Chicken Momos Recipe, first let’s make the dough.For the Momo doughIn a mixing bowl, add maida and add water slowly and knead to form a medium stiff dough.
The dough should be non sticky, smooth and firm.
Keep the momo dough covered for 2 hours before making filling.To make the Chicken Momo FillingIn a mixing bowl.
combine the chicken cubes along with fresh cream, tandoori masala,  garam masala, cumin powder, red chilli powder, chaat masala, salt and lemon juice and mix well.
Set aside for 15 minutes.
Heat a grill pan on medium-high flame, place the marinated chicken pieces and cook for about 3-4 minutes on each side.
Ensuring that the chicken momo filling is cooked.
Turn off the heat, transfer the chicken momo filling into a bowl and set aside.
To make the Tandoori Chicken Momos RecipeTake a bamboo dim sum maker, or the regular idli steamer and fill it with water and pre heat it over a medium heat.Divide the momo dough into equal portions, of lemon sized balls.Take each ball and start rolling it out on a surface.
Roll out the dough as thin so that the outer layer of the momo is thin and delicate.In every flatten dough leaf, add 1 tablespoon of the chicken momo filling, and fold the edges to semi circles and start pleating to give a nice characteristic pleats.Do the same with all the rest of the dough and filling.
Keep the completed  Tandoori Chicken Momos under a moist cloth to prevent it from drying.
Grease the steamer plate with oil or place butter paper before placing Chicken Momos from prevent sticking.If using traditional steamer it has own boiler or if using bamboo steamer then boil water in a shallow pan and when water start boiling put momo filled bamboo steamer on it.
Steam the Tandoori Chicken Momos  for 10 - 15 minutes and turn off the heat.The next step is to make the Tandoori Sauce.
In a large mixing bowl, combine tandoori masala and tandoori sauce and toss well.
Add the steamed chicken momos into the tandoori sauce and gently toss it to get it well coated.
Once done, place the Tandoori Chicken Momo Recipe on to the serving platter and serve warm.Serve this Tandoori Chicken Momos Recipe as an appetizer along with a main course of Mumbai Style Tawa Pulao Recipe With Moong Sprouts and finish this simple meal with Vermicelli Kunafa Recipe With Paneer & Cream Filling as dessert.
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Ingredients: salt,green beans (french beans),mustard seeds,cauliflower (gobi),red chilli powder,sesame (gingelly) oil,curry leaves,white urad dal (split),turmeric powder

Chettinad Beans & Cauliflower Poriyal Recipe (South Indian Stir Fry), 1 Cauliflower (gobi) - cut into florets,1 teaspoon White Urad Dal (Split),1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Red Chilli powder,1 teaspoon Mustard seeds,200 grams Green beans (French Beans) - finely chopped,1 sprig Curry leaves,1 tablespoon Sesame (Gingelly) Oil, 40, Chettinad, To begin making the Chettinad Beans & Cauliflower Poriyal Recipe, first prepare the vegetables by cutting them in appropriate sizes.Steam the cauliflower and beans along with a little salt in a steamer and cook until just about soft.
Dont over steam and overcook the vegetables.Heat a heavy bottomed pan, heat the oil over medium heat; add the mustard seeds, urad dal and allow it to crackle.
Wait for the dal to brown until golden.Stir in the curry leaves, chili powder, turmeric powder, and the steamed cauliflower and beans.
Toss well until all the ingredients are well combined.
Once combined, saute for a couple of more minute, check the salt and spices and serve.Serve the Chettinad Beans & Cauliflower Poriyal along with Drumstick Sambar, Steamed Rice and Appalam for a lunch or dinner.
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