anandhuvasudev/southindiandish huggingface dataset:
Ingredients: cashew nuts,salt,ginger,mustard seeds,asafoetida (hing),carrot,curd,coriander (dhania) leaves,white urad dal (split),curry leaves,sooji (semolina rava),enos fruit salt,green chillies,sunflower oil

Classic South Indian Rava Idli Recipe, 1 cup Curd (Dahi / Yogurt),1 Carrot (Gajjar) - grated,2 sprig Coriander (Dhania) Leaves - finely chopped,1 teaspoon White Urad Dal (Split),Salt - to taste,1 inch Ginger - grated,1 teaspoon Mustard seeds,2 Green Chillies - finely chopped,1/2 teaspoon Enos fruit salt,1 teaspoon Sunflower Oil,1/4 teaspoon Asafoetida (hing),1 sprig Curry leaves - finely chopped,2 tablespoons Cashew nuts - broken,1 cup Sooji (Semolina/ Rava), 35, South Indian Recipes, To begin making the Classic South indian Rava Idli Recipe, prep all the ingredients and keep them ready.Heat a teaspoon of oil in a pan on medium flame, add mustard seeds and allow it to crackle.
Add the torn curry leaves, grated ginger, green chilies and cashew nuts.
Roast them for a few minutes.
Add the Semolina/Rava and roast until you get a good aroma.
Set aside to cool.
Set aside the roasted rava idli mixture to cool.In a mixing bowl combine the roasted rava idli mixture along with the yogurt, and add just enough water to make a thick batter and keep aside to rest for 10 to 15 minutes.After the resting period, you will have to add a little water as the rava idli batter would have soaked up all the moisture.
Add the grated carrots and enos fruit salt and whisk the rava idli batter.If the batter is too thick add water to make a thick batter of dropping consistency.
Stir well for a couple of minutesPreheat an idli steamer with enough water and keep it  ready.Grease the idli mould with oil and spoon the Rava Idli mixture into the cavities.
Place it in a preheated steamer and steam for 10 minutes until done.When you test, the rava idli should be cooked and the tester should come out clean.Serve the Rava Idli along with South Indian Coconut Chutney and Potato Saagu for a quick and wholesome breakfast.
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Ingredients: salt,kalonji (onion nigella seeds),pomfret fish,mustard oil,green chillies ted,cloves garlic,turmeric powder,mustard seeds ground paste

Bengali Style Pomfret Shorshe Recipe - Pomfret In Mustard Gravy, 4 clove Garlic - chopped,2 tablespoon Mustard oil - for frying,2 Pomfret fish,1 teaspoon Kalonji (Onion Nigella Seeds),2 tablespoon Mustard oil - for cooking,Salt - as per taste,1/4 teaspoon Turmeric powder (Haldi),3 Green Chillies - slitted,1-1/2 tablespoon Mustard seeds - ground into paste, 45, Bengali Recipes, To begin making the Pomfret Shorshe recipe, firstly marinate the fish with salt and turmeric for about an hour.Grind and make a paste with mustard seeds in a grinder.
Add a pinch of salt and turmeric, keep for 15 minutes.To the kadai/wok, add mustard oil and fry the fishes lightly from both sides until cooked through.
Keep them aside.To the same kadai add more oil if required, add nigella seeds, garlic and green chillies.Once the aroma of garlic comes add the mustard paste.Cook for a minutes with constant stirring on medium flame.Add water as per gravy requirement, cook it for 2-3 minutes.
Add the fishes and cook for another 3-4 minutes.Switch off the heat, drizzle a little mustard oil and keep it covered for 10 minutes before serving with white rice.The usage of mustard oil and mustard paste is what makes Pomfret Shorshe heavenly when had with hot white rice.
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Ingredients: salt,cumin powder (jeera),hung curd (greek yogurt),coriander (dhania) leaves,anardana powder (pomegranate seed powder),chaat masala powder,cloves garlic,sugar,mint leaves (pudina),green chillies

Mint And Pomegranate Raita Recipe, 1/4 cup Coriander (Dhania) Leaves,2 Green Chillies,1 tablespoon Sugar,2 cups Hung Curd (Greek Yogurt),1 teaspoon Cumin powder (Jeera),Salt - to taste,1 cup Anardana Powder (Pomegranate Seed Powder),3-4 cloves Garlic,1/4 cup Mint Leaves (Pudina),1 teaspoon Chaat Masala Powder, 50, Indian, To begin making the Mint and Pomegranate Raita, first blend together the mint, coriander, garlic and green chillies in a mixer using little water, into a chutney like paste.
Transfer the paste to a bowl and set this aside.In another bowl, whisk the curd using hand blender or wire whisk, add 1/4 cup or so of water to get the desired consistency.
Whisk the curd well to ensure that no thick lumps remain.Next, add the salt, cumin powder, chaat masala and sugar in the yogurt, and whisk it all together until well combined.Then, add the mint paste in the yogurt.
Stir gently, to combine.
Taste and adjust the seasoning according to your requirement.
If not serving immediately, keep the yogurt in the refrigerator, to cool.When ready to serve the raita, add the pomegranate pearls and stir to combine.
Serve Mint And Pomegranate Raita chilled or at room temperature with your favorite main course meal.Serve Mint and Pomegranate Raita along with Layered Paneer Butter Masala Biryani Recipe or Methi And Palak Paratha Recipe.
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Ingredients: cashew nuts,ghee,saffron strands,raisins,water,sugar,semiya (vermicelli),cardamom powder (elaichi)

Semiya Kesari Recipe, 2 cups Hot water,1 cup Semiya (Vermicelli),3 tablespoons Raisins,3 tablespoons Cashew nuts - halved,2 Saffron strands,1/4 cup Sugar,1/4 teaspoon Cardamom Powder (Elaichi),2 teaspoon Ghee - + 1/4 cup, 30, North Indian Recipes, To begin making the Semiya Kesari Recipe, in a heavy bottomed saucepan; add a teaspoon of ghee roast the vermicelli on low heat until you get a roasted aroma.
Meanwhile boil water in a saucepan.
Add in the sugar, cardamom powder, saffron and stir until the sugar dissolves completely.When it comes to a boil, add in the roasted vermicelli, turn the heat to low and simmer and cook until the semiya is cooked completely.Once done, add in 1/4 cup ghee and mix it properly and let it cook for another 2 minutes.
While the Semiya is simmering, we will roast the cashew nuts.
In a small pan, add a teaspoon of ghee on low heat; add in the cashew nuts and roast until crisp and golden.
Add in the raisins, stir for a few seconds and keep aside.Turn off the heat and finally garnish the Semiya Kesari with the roasted cashew nuts and serve the Semiya hot or cold as desired.Serve the Semiya Kesari Recipe after a meal of Hyderabadi Biryani and Tomato Onion Cucumber Raita for your Sunday lunch.
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Ingredients: tomato,salt,coconut milk,basmati rice enough water,green chilli,coriander (dhania) leaves,coriander powder,cloves cloves (laung),bay leaf (tej patta),ajwain (carom seeds),soy (nuggets) water,red chilli powder,ginger garlic paste,onion,lemon,cinnamon stick (dalchini),mint leaves (pudina),beetroot,turmeric powder,sunflower oil

Soya Chunks And Beetroot Biryani Recipe, 1 teaspoon Turmeric powder (Haldi),1/4 Cinnamon Stick (Dalchini),2 tablespoon Sunflower Oil,1 cup Mint Leaves (Pudina),2 cup Coconut milk,1 cup Coriander (Dhania) Leaves - finely chopped,1 Beetroot - finely chopped,1 Tomato - finely chopped,Salt - to taste,1 teaspoon Lemon juice,1/2 tablespoon Ginger Garlic Paste,1 teaspoon Ajwain (Carom seeds),1 Onion - finely chopped,2 teaspoon Coriander Powder (Dhania),1 Green Chilli - chopped,1-1/2 cups Basmati rice - soaked in enough water for 20 minutes,1 Bay leaf (tej patta),15-20 Soy Chunks (Nuggets) - soaked in warm water for 20 minutes,4 cloves Cloves (Laung),1/2 teaspoon Red Chilli powder, 70, Indian, To begin making Soya Chunks And Beetroot Biryani Recipe, soak the soya chunks in warm water for 20 minutes.
Squeeze water from the soya chunks and chop them.Next, blend mint and coriander leaves in a mixer grinder to a smooth paste by adding 2 tablespoon water.
Keep it aside.Heat 2 tablespoon groundnut oil in a heavy bottom pan.
Add cloves, cinnamon, bay leaf and shahi jeera and sauté them for about 30 seconds till the aromas from the whole spices comes through.Once done add chopped onions and green chilies.
Saute till onions turns golden brown in colour.After the onions have caramelized add tomatoes and saute till soft and mushy.Once done add chopped beetroot and soya chunks.
Stir well.Add ground mint-coriander paste, turmeric powder, red chilli powder, coriander powder and salt to taste.
Stir well till combined.
Add 1 cup water, cover it with a lid and cook it for 10 minutes.Add coconut milk and 1/2 cup water.
Once it starts boiling, add rice, lemon juice and salt to taste.
Mix well and cook Soya Chunks And Beetroot Biryani covered on low-medium heat till the rice is cooked.
Once done fluff the biryani and transfer the Soya Chunks And Beetroot Biryani into a serving bowl or plate and serve.Serve Soya Chunks And Beetroot Biryani with Burani Raita, Lauki raita or any other raita of your choice.
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Ingredients: arugula leaves,salt,red wine vinaigrette,apple cider vinegar,dried figs,soy sauce,red chilli flakes,onion,black olives,pepper,eggs,walnuts

Poached Eggs Recipe With Arugula Fig Walnut Salad, 10 Walnuts,8 Dried Figs - cut into quarters,2 tablespoons Apple cider vinegar,1 teaspoon Red Chilli flakes,1 tablespoon Red Wine Vinaigrette,2 Whole Eggs,2 cups Arugula leaves,1 teaspoons Soy sauce,1 Onions - thinly sliced,Salt and Pepper - to sprinkle,1/4 cup Black olives,2 teaspoons Honey, 25, Continental, To begin making the Poached Eggs Recipe With Arugula Fig Walnut Salad, we will first make the dressing for the salad.
To make the dressing for the Arugula Fig Walnut SaladIn a Mixing bowl, combine the honey, soy sauce, red chilli flakes and red wine vinaigrette.
Mix well and allow it to chill.
To make the Arugula Fig Walnut SaladIn a mixing bowl, combine the arugula leaves along with onions, olives, walnuts and figs, toss in the already prepared dressing and mix well.
Arrange the Arugula Fig Walnut Salad in a serving platter and set aside.
To poach the eggs Bring water to boil in a saucepan oh high heat.
When you see the water come to a rolling boil, add in the apple cider vinegar and reduce the heat to medium-low.
Break the egg in a bowl and gently slip the whole egg into the bubbling water, let the egg coagulate.
This will take about 6-8 minutes.
When you feel the egg white is firm enough to hold the runny yolk, gradually dip in a slotted spoon and remove the egg from the water.
Repeat the same for the other egg as well.
Carefully place the poached eggs over the Arugula Fig Walnut Salad, sprinkle some salt and pepper and serve.
Serve Poached Eggs Recipe With Arugula Fig Walnut Salad along with Maple Roasted Cinnamon Spiced Latte Recipe, some fresh fruit and nuts.
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Ingredients: tomato,salt,cumin powder (jeera),sambar powder,paneer,herb butter,red chilli powder,ragi dosa battter,onion,green bell pepper (capsicum),mint leaves (pudina),ghee,oil,turmeric powder,green chillies

Paneer Masala Dosa Recipe-Paneer Bhurji Dosa, 3 cups Ragi Dosa Battter,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin powder (Jeera),Salt - to taste,1 Tomato - finely chopped,1 teaspoon Red Chilli powder,Ghee - or oil for making dosa,2 cups Paneer (Homemade Cottage Cheese) - crumbled,1 Onion - finely chopped,1 Green Chillies - finely chopped,Mint Leaves (Pudina) - small bunch,1 tablespoon Herb Butter,1 teaspoon Sambar Powder,1 Green Bell Pepper (Capsicum) - finely chopped, 40, South Indian Recipes, To begin making the Paneer Masala Dosa Recipe- Paneer Bhurji Dosa, first prep all the ingredients.
Also have the Ragi Idli Dosa Batter ready.
Here is the recipe of How To Make Homemade Ragi Idli Dosa Batter.The next step is to make the Paneer Masala filling.Place a pan on medium heat; add the herb butter.
Once the butter has melted add onions, green chilies, and capsicum.
Saute till the onions and capsicum have softened a bit.
Once the onions are done, add the chopped tomatoes, saute for a few seconds and all the spice powders like the turmeric powder, cumin powder, red chilli powder and sambar powder.
Saute well, until the tomatoes become slightly soft.
 At this stage, add the crumbled paneer, season with required salt and stir well to combine.
Sprinkle chopped mint leaves and combine with the paneer bhurji masala.
Turn off the heat and set the paneer masala aside till later use.To make the Paneer Masala DosaHeat a dosa pan on medium heat.
Sprinkle some water on the pan once its hot.
If the water sizzles then you have the right temperature to make the dosa.
Pour a ladleful of  the Ragi dosa batter over the skillet and spread the batter evenly using a spiral motion from inside out to make a dosa.
Drizzle ghee or oil around the edges of the dosa and cook until crisp.
Flip the dosa and spread some herb butter on the dosa.Place a spoonful of the paneer bhurji masala filling in the center and fold both ends of the dosa towards the center.
Transfer the Paneer Masala Dosa into a serving plate.Serve the Paneer Masala Dosa Recipe - Paneer Bhurji Dosa along with Coconut Chutney and a cup of Filter Coffee for a delicious weekday breakfast or a special Sunday Brunch.
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Ingredients: tomato,cumin powder (jeera),kalonji (onion nigella seeds),ginger,mustard oil,mustard seeds,fennel seeds (saunf),amchur (dry mango powder),coriander (dhania) leaves,jaggery,red chilli powder,cloves garlic,onion,cumin seeds (jeera),methi seeds (fenugreek seeds),mint leaves (pudina),green chillies,garam masala powder

Khatta Meetha Tamatar Sabzi Recipe - A Chutney Style Dry Sabzi, 1/4 Kalonji (Onion Nigella Seeds),1/2 teaspoon Mustard seeds,4 Tomatoes - finely chopped,1 teaspoon Cumin powder (Jeera),1 teaspoon Garam masala powder,1/2 Cumin seeds (Jeera),1 teaspoon Red Chilli powder,2 Green Chillies - finely chopped,6 cloves Garlic - finely chopped,1/2 Fennel seeds (Saunf),1 Onion - finely chopped,1 tablespoon Mint Leaves (Pudina),1/4 Methi Seeds (Fenugreek Seeds),2 teaspoons Jaggery,1 inch Ginger - finely chopped,1 tablespoon Mustard oil,1 tablespoon Coriander (Dhania) Leaves,1 teaspoon Amchur (Dry Mango Powder), 25, North Indian Recipes, To begin making the Khatta Meetha Tamatar Sabzi, heat the mustard oil in a kadai on high heat.Once it reaches smoking point, reduce the flame, now add the mustard seeds, fennel seeds, cumin seeds, onion seeds and fenugreek seeds.When these seeds begin to sizzle, quickly add the ginger, garlic and green chilli and give it a good stir.When the garlic turns brown in colour, add the onions and saute for a couple of minutes.Once the onions are translucent and cooked,add tomatoes, cover the pan and cook for 5-7 minutes or until the tomatoes turn soft and mushy.
You can use a potato masher or the back of the ladle to mash the tomatoes once they turn soft.Open the lid and add all the dry masalas to the tamatar Sabzi, amchur powder, cumin powder, garam masala powder and red chilli powder.
Mix well to combine.
Finally add the jaggery and sprinkle some water, add in the coriander and mint leaves and give it a good mix.Serve this Khatta Meetha Tamatar Sabzi along with Puri Recipe (Puffed Fried Indian Bread) and Palak Raita Recipe (Spinach Yogurt Salad) for a simple weeknight dinner.
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Ingredients: tomato,salt,cumin powder (jeera),ginger,spinach,mustard seeds,red chilli powder,dry red chilli,onion,chicken,cumin seeds (jeera),garlic,coriander powder,turmeric powder,green chillies,sunflower oil

Haryanvi Saag Gosht Recipe, 2 Green Chillies,1/2 teaspoon Mustard seeds,1 cup Tomatoes - chopped,2 Dry Red Chilli,1 inch Ginger - minced,1-1/2 teaspoon Red Chilli powder,1 tablespoon Coriander Powder (Dhania),1 teaspoon Cumin seeds (Jeera),1 tablespoon Cumin powder (Jeera),Salt - to taste,2 teaspoon Turmeric powder (Haldi),500 grams Chicken,6 Garlic - minced,2 cups Onions - chopped,Sunflower Oil - as required,2 cups Spinach, 60, Haryana, To begin making the Haryanvi Saag Gosht recipe, grind onion, dry red chilli, green chili, garlic and ginger together to make a smooth paste.
Blanch the spinach and grind it to turn it into a paste.Heat up oil in a pan and add mustard into it.
Once it starts crackling then add cumin seeds into the pan and let it splutter as well.Now add the spice paste in pan, cook it for 5 minutes.
Next add the coriander powder, cumin powder, turmeric powder, red chillies, salt and chicken pieces and mix everything well.
Cook for 4-5 minutes.Next add chopped tomatoes and spinach paste & stir and cook it till you can see oil on the sides.Add some water to & cook it till the chicken becomes tender.
Serve it hot.Serve Haryanvi Saag Gosht along with Tawa Paratha and Jeera Rice for your weekend meal.
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Ingredients: salt,acorn squash,ginger,sambal paste,groundnut oil,cloves garlic,turmeric powder

Acorn Squash Sambal Recipe, 2 inch Ginger,3 teaspoons Groundnut oil,3 teaspoons Sambal paste,Salt - to taste,3 cloves Garlic,1 Acorn Squash -  medium sized,1 teaspoon Turmeric powder (Haldi), 40, Asian, To begin making the Acorn Squash Sambal Recipe, wash the vegetable and then cut it lengthwise about one to two inch thickness into several pieces.
You can cut the vegetable along with the thick outer skin.
Coat the cut pieces of Acorn Squash with turmeric powder and salt.In a skillet, heat some oil.
Place the acorn squash pieces in the skillet.
Let the pieces cook in the pan for five minutes.
Turn the pieces of the squash over so that they cook evenly on all sides.
Meanwhile, take the pieces of ginger and garlic and add to a mixer and grind it to a fine paste.
Add this ginger garlic paste to the acorn squash.Next add in the Sambal paste.
Stir fry for few minutes until the ginger garlic paste and sambal paste coat well on the acorn squash pieces.
Add 2-3 tablespoons of water and cook till the pieces of acorn squash softens.
If you need a dry recipe, then cook a little longer as the texture will  as that of a pickle.Serve Acorn Squash Sambal as a side dish to Thai Jasmine Sticky Rice Recipe and Vegetarian Thai Red Curry Recipe for a delicious Pan Asian meal.
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Ingredients: salt,cloves garlic,soy sauce,spring onion (bulb greens),chicken,flour (maida),sunflower oil

Chicken Dimsums Recipe - Steamed Chicken Dumplings, 1 cup All Purpose Flour (Maida),1/2 tablespoon Soy sauce,Salt - to taste,250 grams Chicken - minced,2 Spring Onion (Bulb & Greens) - finely chopped,7 cloves Garlic - minced,Sunflower Oil - as required, 40, Asian, To begin making the Chicken Dimsums recipe,Now in order to make dim sum wrappers, take all purpose flour, add 1 tablespoon oil, salt and little bit of water and knead it with your hands till it becomes smooth.
It should not stick to your hands.
Cover the dough with a wet kitchen towel and keep it aside.To make the fillingHeat a saucepan with oil over a medium heat, add chopped garlic and saute till it softens.
Add in minced chicken, salt , soy sauce and spring onions and cook until the chicken is slightly tender.
Switch off the heat and allow the filling to rest for a while.
To make the Chinese dimsumsNext step is to make the dimsums, so divide the dough into 15 equal pieces.
Take one piece out and cover rest with the kitchen towel.Use a rolling pin to make a small circular disc from the dough.
Use some dry flour while rolling otherwise it might stick to rolling pin.
Now place this disc on your hands and put a small portion of minced chicken in between the disc.
Make sure not to overfill.Now use your fingers tips and dab water on the half outer edge of the disc.Now now gently pull the other dry half of the disc and place the dry edge over the wet portion.Gently press with your fingers so that it gets sealed properly.
Now it will start looking like an empanada and in the next step we will give another fold from between so that both corner meet and we seal them again using water.Place it in an oiled plate and cover it with wet kitchen towel.Follow same procedure for making rest of the dimsums and place them in a properly oiled steamer and cook for about 20 minutes or till the the becomes the outer covering of the dimsums start looking translucent.Serve Chicken Dimsums along with Sichuan Style Bird Eye Chilli Sauce or any other sauce/chutney of your choice.
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Ingredients: salt,cumin powder (jeera),paneer,potato (aloo),red chilli powder,ginger garlic paste,sesame seeds (til seeds),turmeric powder,wheat bread crumbs,sunflower oil

Aloo Paneer Kebab Recipe, 1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin powder (Jeera),1 teaspoon Ginger Garlic Paste,1/4 cup Whole Wheat Bread crumbs,Salt - to taste,Sunflower Oil - for shallow frying,1 teaspoon Red Chilli powder,1/2 cup Whole Wheat Bread crumbs,1 tablespoon Sesame seeds (Til seeds),3 Potato (Aloo) - boiled,200 grams Paneer (Homemade Cottage Cheese), 60, Indian, To prepare Aloo Paneer Kebab Recipe, get prep with all the ingredients first, including boiling potatoes till soft.Mash boiled potatoes, and paneer together.
Mix all the other ingredients and give it a good mix.Shallow FryHeat 2 tablespoons of oil in a shallow pan.Make large lemon sized balls and roll them in some breadcrumbs and press them gently between palms.Gently place them in the pan and shallow fry them on both sides till they are golden and crisp.BakingAlternately for a healthier option, you can even bake them at 180 degrees Celsius in a preheated oven for about 15 minutes on each side.Serve Aloo Paneer Kebab Recipe with Pudina Chutney and Date & Tamarind Chutney or make Chole Aloo Tikki Chaat , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/Aloo_Paneer_Kebab.jpg, 10