anandhuvasudev/southindiandish huggingface dataset:
Ingredients: fish sauce,salt,peanut butter,green chilli,thai red curry paste,garlic,lemon,brown sugar (demerara sugar),coconut milk,chicken breasts bless,coconut milk unsweetened

Thai Baked Chicken Satay Recipe With Thai Peanut Sauce, 1 tablespoon Lemon juice,800 grams Chicken breasts - boneless,1 tablespoon Brown Sugar (Demerara Sugar),1/4 cup Coconut milk - unsweetened,1 teaspoons Garlic - pounded,1 tablespoon Fish sauce,1/4 cup Peanut Butter,1-1/2 teaspoon Salt,Green Chilli - pounded,1 tablespoon Thai Red Curry Paste,1/2 cup Coconut milk, 50, Thai, To begin making the Thai Baked Chicken Satay Recipe With Thai Peanut Sauce , we will first make the chicken satay.
Thoroughly wash and clean the chicken, cut it lengthwise into 2 inch thick strips.
Set aside.
To make the marinade in a bowl, combine coconut milk, fish sauce, brown sugar, Thai red curry paste and salt.
Mix well and add the chicken pieces to marinate them for about 30 minutes.
Preheat the oven to 180 degree Celsius.Wash the skewers well, wipe them dry and thread 1-2 pieces of chicken strips lengthwise onto each skewer.
Arrange the skewers on a baking tray lined with silver foil .Bake them for about 20-30 minutes.
Remove from the oven and broil on direct flame for about 5 minutes for the smoky-roasted flavour.
For the Thai Peanut Sauce In a bowl, combine the ingredients for the sauce that include - coconut milk, peanut butter, fish sauce, brown sugar, thai red curry paste, chili-garlic paste.
Transfer to a saucepanHeat up the saucepan on medium heat, stirring occasionally, for about 5 minutes.
Remove from heat, stir in the lime juice and transfer to a bowl.
Allow it to cool.
Transfer the skewers on a serving plate.
Drizzle the peanut sauce on top or serve it separately in a bowl.
Serve Thai Baked Chicken Satay Recipe With Thai Peanut Sauce along Thai Green Curry with Chicken and Thai Jasmine Sticky Rice Recipe for your weekend meal.
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Ingredients: salt,cumin powder (jeera),ginger,kashmiri red chilli powder,water knead,coriander (dhania) leaves,cloves garlic,onion,mutton,coriander (dhania) powder,mint leaves (pudina),flour (maida),turmeric powder,green chillies,butter,garam masala powder,sunflower oil

Mutton KM Samos Recipe-Meat Singara, 1 teaspoon Kashmiri Red Chilli Powder,2 teaspoons Coriander (Dhania) Powder,2 tablespoons Coriander (Dhania) Leaves - finely chopped,6 Mint Leaves (Pudina) - finely chopped,1 teaspoon Cumin powder (Jeera),Salt - as required,Sunflower Oil - for deep frying,1 teaspoon Garam masala powder,1 cup All Purpose Flour (Maida),2 tablespoons Butter - chilled,Water - to knead,2 Green Chillies - finely chopped,2 cloves Garlic - finely chopped,1 Onion - finely chopped,250 grams Mutton - minced,1/2 inch Ginger - finely chopped,1/2 teaspoon Salt,1/4 teaspoon Turmeric powder (Haldi), 60, Indian, To begin making the Mutton Keema Samosa recipe, sift flour in a mixing bowl and add chilled butter cubes and salt to taste.Combine gently with hand until the flour resembles a coarse crumbsGradually start adding water to make a firm dough.
Cover it with a cling wrap and refrigerate till you prepare the filling.The next step is to make the filling.Into a preheated pan add oil.
Once the oil is hot add the chopped onions, green chillies, ginger, garlic and saute till the onions are cooked.
Now add the minced mutton and all the spice powders like the red chilli powder, coriander powder, chili powder, turmeric powder, cumin powder, garam masala and salt to taste.Saute and add about 3 tablespoon of water.
Cover and cook till mutton is cooked.
Once done open the lids and saute on high heat till all the water in the minced mutton mixture is evaporated.
Turn off the heat and allow the filling to cool.To make Keema Samosa prepare the samosas.Pinch a large ball from the dough and roll out as thin as possible on a dusted floor.Cut the rolled dough into long 1.5 inch x 4 inch strips.Take a teaspoon of filling and place it an one end of the strip and fold inwards in triangular shape.Keep folding from one end to the other and seal the last edge by applying little water on the folds.Similarly make more samosas with rest of the dough and filling.Once done heat oil in a kadai or wok.Drop a pinch of dough to check whether the oil is hot or not.
If the dough ball rises up immediately, the oil is ready.Carefully slide 1-2 samosas in the oil and deep fry them in medium to low flame till crisp and golden.Transfer them on a kitchen towel to absorb excess oil and serve hot.Serve Mutton Keema Samosa as a snack with Dhaniya Pudina Chutney as an appetizer along with a Iftar meal of Mutton Dum Biryani, Dum Ka Murgh (Lagan Ka Murgh) Recipe, Tomato Onion Cucumber Raita Recipe and Sheer Khurma .
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Ingredients: baking powder,orange,salt,raisins,carrot,baking soda,orange juice,sugar,lemon,eggs,flour (maida),sunflower oil

Carrot And Orange Loaf Cake Recipe, 1 tablespoon Lemon juice,1-3/4 cups All Purpose Flour (Maida),1 teaspoon Baking powder,1/4 cup Fresh orange juice,1/4 cup Raisins,1 cup Sugar,2 cups Carrot (Gajjar) - grated,1/4 teaspoon Salt,1/2 cup Sunflower Oil,1/2 teaspoon Baking soda,2 Whole Eggs,2 teaspoon Orange Zest (Rind), 60, Continental, To prepare Carrot And Orange Loaf Cake Recipe, preheat Oven to 180 degrees C.
Very lightly grease or line a 9-inch loaf tin or 2-3 mini loaf tins.In a mixing bowl, add the flour, baking powder, baking soda and salt; mix and keep aside.In another large bowl, add eggs and oil and beat well (I used a hand whisk); add the sugar and beat again.
Then add the orange zest, orange and lemon juice, raisins, and carrots; mix.Add the flour mix to the wet ingredients and mix until just combined.
Do not over mix.Pour batter into prepared tins and bake for 20 minutes or until a toothpick inserted in the center comes out.
Baking time will vary depending on the size of the tins you use.Let the loaf cool in the tin for 10 minutes before turning it out onto a rack to cool.
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Ingredients: bananas the elaichi banana variety,rolled oats,ice cubes,mango (ripe),curd,sugar,vanilla just dash

Banana And Mango Smoothie Recipe, Ice cubes - optional,Vanilla Extract - just a dash,1 Mango (Ripe) - chopped,3 tablespoons Rolled Oats,1 Ripe Bananas - 2 small if it is the Elaichi Banana variety,Sugar - optional,1/2 cup Curd (Dahi / Yogurt) - fresh, 15, Continental, To begin making the Banana And Mango Smoothie Recipe, peel and chop the mango and banana into a blender.Add in the yogurt, rolled oats, vanilla and ice cubes and blend until smooth.
Taste the smoothie, if not sweet enough add required sugar and blend again.Pour the Banana and Mango Smoothie into  2 tall glasses and serve chilled along with Paneer Bhurji Wraps for a filling breakfast or just like that on a warm summer afternoon.
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Ingredients: salt,parangikai pumpkin,coconut,red chilli powder,water,onion,turmeric powder,garam masala powder

Goan Pumpkin Sabzi Recipe, 4 tablespoon Fresh coconut - freshly grated,1 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Red Chilli powder,2 cups Kaddu (Parangikai/ Pumpkin) - peeled and chopped into cubes,1 Onion - finely chopped,1 teaspoon Turmeric powder (Haldi),3/4 cup Water, 30, Goan Recipes, To begin with Goan Pumpkin Sabzi, heat a wok, add all the ingredients and 3/4 cup of water.Mix and let it simmer with lid closed till the water in wok gets absorbed and the pumpkin gets cooked.If the pumpkin is still hard, add more water and simmer.
Adjust salt according to your taste.Serve Goan Pumpkin Sabzi with Goan Mushroom Xacuti, Steamed rice and Whole Wheat Lachha paratha for a perfect Goan meal.
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Ingredients: cashew nuts,khoya (mawa),ghee,cardamom (elaichi) podsseeds,milk,parangikai pumpkin red,raisins,sugar,badam (almond)

Pumpkin Halwa (Kaddu Ka Halwa) Recipe, 20 Raisins,2 tablespoon Khoya (Mawa),1-1/4 cup Sugar,5 Cardamom (Elaichi) Pods/Seeds,1/2 cup Milk,5 tablespoon Ghee,10 Cashew nuts - chopped,10 Badam (Almond) - chopped,3 cups Kaddu (Parangikai/ Pumpkin) - red one, 55, Indian, To begin with Pumpkin Halwa, heat 2 tablespoons ghee in a kadhai.When ghee gets heated, add the raisins.
After the raisins puff, remove them from the kadhai and keep them on a separate plate.In the same kadhai, add the other chopped dry fruits and roast them.
Keep them in the same plate where the raisins are kept.Now add 3 more tablespoons ghee to the same kadhai.
Add the grated pumpkin and fry it on low flame till the raw smell goes away.Now add milk and let the pumpkin get cooked for some time.
Add khoya and mix everything well.Keep stirring in between to avoid it sticking to the bottom of the kadhai.
After some time, the halwa will start thickening.
Add sugar and mix well.Keep stirring continuously when the halwa starts to thicken, add the dry fruits.Crush the cardamom pods with a mortar and pestle, discard the peels.Sprinkle the cardamom powder on the halwa and mix well.
When the halwa starts leaving the sides of the kadhai, it is done and ready to be served.Serve Pumpkin Halwa as a dessert to your friends and family during Holi lunch or dinner.
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Ingredients: salt,ginger,stalks spring onion (bulb greens),schezwan sauce,sesame (gingelly) oil,water,cloves garlic,carrot,cabbage (patta gobi muttaikose),tomato ketchup,soy sauce,onion,green bell pepper (capsicum),red chilli sauce,green chillies,veg hakka noodles,sunflower oil

Spicy Schezwan Vegetable Noodles Recipe, 1 cup Cabbage (Patta Gobi/ Muttaikose) - thinly shredded,150 grams Veg Hakka Noodles,10 cloves Garlic - finely chopped,4 tablespoons Red Chilli sauce,1 tablespoon Soy sauce,Salt - to taste,6 stalks Spring Onion (Bulb & Greens) - chopped,2 tablespoon Sesame (Gingelly) Oil,Water - required,2 Green Chillies - finely chopped,4 tablespoons Tomato Ketchup,2 inch Ginger - finely chopped,1 tablespoon Sunflower Oil,2 Carrot (Gajjar) - grated,2 Onion - thinly sliced,4 tablespoons Schezwan sauce,2 Green Bell Pepper (Capsicum) - thinly sliced,1 teaspoon Salt, 50, Indo Chinese, To begin making the Spicy Schezwan Vegetable Noodles Recipe, first cook the noodles as per the instructions on the packet, with enough water, salt and oil.Bring a pot of water to a brisk boil; When it boils, turn the heat down, add the noodles to it and cook for 5-6 minutes or as specified on the packet, till it is cooked al dente.Take care not to over cook the noodles or they may turn mushy.
When the noodles are done, drain the noodles in a colander and rinse under cold water to stop the cooking process.Sprinkle a few drops of oil over the noodles and toss well till they are well coated.
This will keep the noodles from getting mushy and stuck to each other.
Now you can keep them aside for later use.To begin making the spicy seasoning, place a wok on medium heat.
Add sesame oil and warm it up.
Then add the finely chopped garlic, ginger, onions and green chillies.
Saute until the onions soften a little.Add the capsicum, cabbage and carrots, sprinkle a little salt and saute until the vegetables become slightly tender.
You can optionally cover the pan to fasten the cooking process of the vegetables.
You do not want to over cook them, instead want them to remain crunchy.
Once the vegetables are done, add the schezwan sauce, the red chilli sauce, the tomato ketchup and the soy sauce.Toss well to combine along with the vegetables.
Once well combined, add the boiled noodles and stir fry on high heat until the noodles get well coated with the schezwan vegetables.=Give it a taste and check if you need more salt and adjust accordingly.
Once done, turn off the heat and transfer the Spicy Schezwan Vegetable Noodles to a serving bowl and serve hot.Serve the Spicy Schezwan Vegetable Noodles Recipe along with Vegetable Manchurian Balls in Sweet and Spicy Sauce or Korean Stew Recipe With Tofu & Vegetables.
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Ingredients: salt,tamarind water,ghee,coconut,mustard seeds,rice,sugar,coriander (dhania) seeds,cucumber,turmeric powder,green chillies

Maharashtrian Style Kakdichi Amti (Cucumber Gravy Recipe), 1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,1 teaspoon Rice,Salt - to taste,1 pinch Sugar,1 Cucumber - chopped into medium cubes,1/2 cup Fresh coconut,1/2 cup Tamarind Water,2 tablespoons Ghee,1 teaspoon Coriander (Dhania) Seeds,2 Green Chillies - sliced, 35, Maharashtrian Recipes, To begin making the Maharashtrian Style Kakdichi Amti grind all the ingredients to form a paste.
 Keep it aside.Heat a pan with ghee, add chillies and saute them till they soften.
Add cucumber and saute for 2 more minutes.Add about 1 ½ cup of water and boil the cucumber for about 5 minutes.
 Once done add the ground spice paste along with tamarind water and cook them again till the gravy thickens.Add sugar and salt and adjust according to your palate Do not boil the amti once the salt is added.Serve the Kakdichi Amti along with phulka, tawa paratha and Bhindi Masala Recipe to enjoy your comforting meal.
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Ingredients: salt (kala namak using fast),green chilli,mustard seeds,asafoetida (hing),coriander (dhania) leaves,green peas (matar),red chilli powder,carrot,curry leaves,cumin seeds (jeera),potato (aloo),turmeric powder,sunflower oil

No Onion And No Garlic Aloo Gajar Matar Ki Sabzi Recipe, 1/2 teaspoon Turmeric powder (Haldi),Salt - to taste (kala namak if using for a fast),2 teaspoons Sunflower Oil,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1 teaspoon Mustard seeds,2 Potatoes (Aloo) - peeled and cubed,1 Green Chilli - slit,Coriander (Dhania) Leaves - as required for garnish,1/4 teaspoon Asafoetida (hing),1/2 cup Green peas (Matar),1 sprig Curry leaves,1 Carrot (Gajjar) - peeled and cubed, 30, North Indian Recipes, To begin making the No Onion And No Garlic Aloo Gajar Matar Ki Sabzi recipe, Heat oil in a kadhai/wok.
When oil gets heated add mustard seeds.After mustard seeds flutter, add cumin seeds.
After cumin seeds flutter, add asafoetida and mix.Add curry leaves and fry for 2 minutes.
Add the slit green chillies.Now add the cubed potatoes, cubed carrots and green peas.
Add 1 cup water and simmer on low flame with closed lid till carrots and potatoes get boiled.
This would take around 10-15 minutes.Open the lid and add turmeric powder and red chilli powder and mix well.
Add salt to taste and garnish with chopped coriander leaves.Serve No Onion And No Garlic Aloo Gajar Matar Ki Sabzi with Panchmel Dal and Phulka for a weekday lunch or dinner.
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Ingredients: tomato,salt,red chilli powder,cloves garlic,virgin olive oil,water,kabuli chana (white chickpeas),sugar,red chilli flakes,coconut milk

Tomato Chickpea and Coconut Soup Recipe, 1 cup Kabuli Chana (White Chickpeas) - soaked for 8 hours,2 cloves Garlic,Red Chilli flakes - for garnish,Salt - to taste,1 cup Water - or more,1 cup Tomatoes - roughly chopped,1/2 teaspoon Red Chilli powder,1 teaspoon Extra Virgin Olive Oil,1 teaspoon Sugar - (optional),1 cup Coconut milk, 500, Continental, To begin making the Tomato Chickpea and Coconut milk soup, we need to get a few ingredients ready, like the soak the chickpeas for 8 hours and cook it in a pressure cooker for half an hour till it becomes very soft.
Next stew the tomatoes with 1 cup water in a saucepan, till it becomes mushy and soft.
Once you have them ready, then making this soup is simply easy.Once you have ingredients ready, place all the ingredients into the blender, adding very little water to make a smooth puree.
Once you have a smooth puree you can add more water to adjust the consistency of the soup and blend.When you ready to serve, give the Tomato Chickpea and Coconut Soup a brisk boil for a couple of minutes, top it with black peppercorns and serve for a weeknight dinner along with warm toasted bread.Serve the Tomato Chickpea and Coconut Soup Recipe along with warm toasted garlic bread or a grilled vegetable sandwich to complete a meal.
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Ingredients: basmati rice,coriander (dhania),salt,saffron strands milk,ghee,biryani masala,red chilli powder,ginger garlic paste,curd,onion,mutton,cumin seeds (jeera),mixed spices bay leaves,lemon,green chillies,sunflower oil

Pakki Mutton Biryani Recipe, Mixed Spices - 2-3 bay leaves,1-1/2 cups Basmati rice - washed and soaked in water for 30 minutes,2-3 tablespoons Sunflower Oil,1 kg Mutton - cut into small pieces,3 teaspoons Red Chilli powder,Salt - to taste,3-4 tablespoons Ghee,2 Onions - sliced very thin for garnishing,1 Onion - chopped,3 tablespoons Ginger Garlic Paste,5-6 Saffron strands - soaked in 2 tablespoons of warm milk,4 tablespoons Biryani Masala,1/2 cup Curd (Dahi / Yogurt),4 Green Chillies - chopped,1 Coriander (Dhania) Leaves - bunch,1/2 teaspoon Cumin seeds (Jeera),1/2 Lemon, 65, Indian, To begin with the Pakki Mutton Biryani, wash goat pieces well with water, drain and keep it aside.Heat a little oil on a skillet and fry sliced onions and caramelize until they turn brownish black in colour.
These will be used to garnish the biryani.Add oil in a pressure cooker and fry garam masala along with onions, ginger garlic paste and little salt.
When onion changes colour, add goat pieces.Add biryani masala, green chilies, handful of coriander leaves, red chilli powder, lime juice, yogurt and cover it with a lid.Pressure cook for upto 5-6 and then switch off the pressure cooker.In the mean time, in a separate vessel, add 2-3 cups of water and after water boils, add little salt, jeera and soaked rice.
Cook until rice is 90% cooked.
This will take roughly around 10 minutes.
Remove and strain the rice.Now lets make layers in a baking pan.
First add half of the rice at the bottom of the baking pan and sprinkle ghee, chopped coriander, saffron milk and then arrange few cooked goat pieces (don't add the gravy you get after goat is cooked.
Reserve it for the end part) on top of this rice.Again add remaining rice on top of the pieces and sprinkle ghee, chopped coriander, saffron milk and the gravy of the goat meat which you had reserved.Cover this pan tight with aluminium foil and bake at preheated oven at 350 degree Fahrenheit for about 20 minutes.
Remove and it is ready to be served.Serve Pakki Mutton Biryani with Burani raita or any other raita of your choice for a laid out Sunday meal with your family.
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Ingredients: tomato,kashmiri red chilli powder,carrot,onion,turmeric powder,green chillies,sunflower oil,black cardamom (badi elaichi),coriander (dhania),salt,cardamom (elaichi) podsseeds,garam masala powder,water,sugar,cashew nuts,bay leaf (tej patta),green peas (matar),ginger garlic paste,cinnamon stick (dalchini),green bell pepper (capsicum),coriander powder,cloves (laung),cabbage (patta gobi muttaikose)

Veg Chilli Milli Recipe, 3 tablespoons Cashew nuts,1 Onion - finely chopped,1/4 tablespoon Garam masala powder,1 tablespoon Ginger Garlic Paste,3 to 4 Green Chillies - slit,1 tablespoon Kashmiri Red Chilli Powder,3 tablespoons Fresh cream,2 tablespoon Sunflower Oil,Salt - to taste,2 Cardamom (Elaichi) Pods/Seeds,1 Green Bell Pepper (Capsicum) - thinly sliced,1-1/2 cup Water,1/2 tablespoon Turmeric powder (Haldi),4 Tomatoes,1 Carrot (Gajjar) - cut into thin strips,Coriander (Dhania) Leaves - a small bunch finely chopped,2 Cloves (Laung),1 Black cardamom (Badi Elaichi),1 tablespoon Coriander Powder (Dhania),1 inch Cinnamon Stick (Dalchini),1/4 tablespoon Sugar,1 Bay leaf (tej patta),1/2 cup Green peas (Matar),1 cup Cabbage (Patta Gobi/ Muttaikose) - shredded, 50, North Indian Recipes, To begin making the Veg Chilli Milli Recipe, soak cashew in 1/4 cup hot water for 20 to 25 minutes.After 25 minutes, drain water and add cashews to  mixer grinder along with ginger and  tomatoes and grind them.
to a smooth paste and keep aside.Now we will make the gravy.Heat a wok/kadai and add oil.
Add bay leaf, green cardamoms, black cardamoms, cloves, cinnamon and saute till all spices release a nice aroma.Once the spices release a nice aroma add chopped onion and ginger garlic paste, saute on medium flame till ginger garlic aroma goes away and onion turns little brown in colour.Now add tomatoes cashew paste, green chillies, turmeric powder, kashmiri red chilli powder, coriander powder and mix well and saute it on medium flame till the oil separates from masala.Once done add the shredded cabbage, carrots, capsicum and green peas.
Mix all vegetables with masala and saute for 5 to 6 minutes.Once the vegetables are half done add water and salt to taste.
Mix well and cover the lid.Cook Veg Chilli Milli on medium flame for 10 minutes till vegetables are cooked properly.Add more water if needed but make sure gravy should not be thin.Once vegetables are cooked then add garam masala, fenugreek leaves and sugar.
Mix everything well.Bring the Veg Chilli Milli to a brisk boil and add cream, garnish with coriander leaves and turn off the heat.Transfer Veg Chilli Milli to a serving bowl and serve hot.Serve Veg Chilli Milli along with Boondi Raita and Pudina Tawa Paratha for a weekday lunch or dinner.
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Ingredients: salt,strawberries cored,virgin olive oil,avocado,sesame seeds (til seeds),black pepper powder,basil leaves rolled,cherry tomato,balsamic vinegar

Strawberry and Avocado Caprese Salad Recipe, 1 cup Cherry tomatoes - cut into halves,1/4 teaspoon Black pepper powder,2 tablespoons Balsamic Vinegar,Salt - to taste,1 tablespoons Extra Virgin Olive Oil,1 Avocado - cut into cubes,1 cup Strawberries - cored and sliced,10 Basil leaves - rolled and cut into thin strips,1 teaspoon Sesame seeds (Til seeds) - toasted, 10, Italian Recipes, To begin making the Strawberry and Avocado Caprese Recipe, take a big bowl add in the sliced strawberries, cubes avocado, halved cherry tomatoes and toss it with olive oil, salt and sugar.Just before serving, add in the balsamic vinegar and mix well.
Garnish with toasted sesame seeds.Serve the Strawberry and Avocado Caprese Recipe as a snack or a a part of your brunch party menu, to add colour and new flavours.Serve the Strawberry and Avocado Caprese Salad Recipe as a snack or a a part of your brunch party menu, to add colour and new flavours.
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