anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,mustard oil,mustard seeds,asafoetida (hing),amchur (dry mango powder),ajwain (carom seeds),mooli ke patte (radish greens),turmeric powder,mooli mullangi (radish),green chillies

Mooli Bhurji recipe, 3/4 teaspoon Ajwain (Carom seeds),1/2 teaspoon Turmeric powder (Haldi),1 cup Mooli/ Mullangi (Radish) - chopped,1/2 teaspoon Amchur (Dry Mango Powder),Salt - to taste,4 Green Chillies,1 teaspoon Mustard seeds,3 cups Mooli Ke Patte (Radish Greens) - chopped,2 tablespoons Mustard oil,1/4 teaspoon Asafoetida (hing), 35, North Indian Recipes, To begin making the Mooli Bhurji Recipe, wash radish and the leaves.
Scrap and finely chop the radish.
Chop fresh leaves too.Heat oil in a wok, add mustard seeds and when it splutters add carom seeds, asafoetida, turmeric powder and green chillies.Next add the chopped radish and the green leaves.
Add some salt and saute.
Continue cooking on medium flame stirring in between.After some time you will observe that the veggies have started leaving water.
Continue stirring the vegetables till they are cooked and water has evaporated .Finally, add amchur powder, mix and switch off the stove.Serve Mooli Bhurji along with Panchmel Dal and Phulkas for a weekday meal with your family., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/Mooli_Bhurji_Recipe.jpg, 10
Ingredients: salt,turmeric powder mixed water,coriander (dhania) leaves,ajwain (carom seeds),gilka (spongesilk squash),gram flour (besan),garlic,lemon,rice flour,red chilli powder green chilli paste,sunflower oil

Gilka Bhajji Recipe-Silk Squash Fritters, 1-1/2 teaspoon Red Chilli powder - or green chilli paste,Salt - to taste,1 teaspoon Lemon juice,4 Gilka (sponge/silk squash) - ends removed and sliced,2 tablespoon Rice flour,3/4 cup Gram flour (besan),1/2 teaspoon Garlic - grated,Coriander (Dhania) Leaves - handful,2 teaspoon Ajwain (Carom seeds),1/2 teaspoon Turmeric powder (Haldi) - mixed with a teaspoon of water,Sunflower Oil - to deep fry, 30, Maharashtrian Recipes, To begin making Gilka Bhajji Recipe-Silk Squash Fritters, first make the batter.
In a mixing bowl, sieve the chickpea flour, rice flour, salt, turmeric powder and chilli powder.Add the ajwain seeds, coriander leaves, lime juice and garlic paste.Heat oil in a wok/deep fry pan for deep frying.
Once the oil is hot, add a tablespoon of hot oil to the flour mixture.Mix and add water to make a thick batter of dropping consistency.Add the Gilka slices and stir to coat them with the batter.Drop the batter coated slices one by one in the hot oil and fry them on medium heat till they turn golden brown and the Gilka slices within softens.
Do not overcrowd the wok and fry the gilka bhajji in batches.Once the gilka bhajjis are done use a slotted spoon to take out the Gilka Bhajji and place them on an absorbent paper.Serve Gilka Bhajji Recipe with  Date and tamarind chutney or chilli garlic sauce as tea time snack.
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Ingredients: wheat brown bread,orange,hung curd (greek yogurt),eggs only,orange juice,caster sugar,orange segments,butter,sunflower oil

French Toast Recipe Flavored with Orange, 2 teaspoons Sunflower Oil,2 tablespoons Orange - segments,1 teaspoon Butter - (low fat),1 teaspoon Fresh orange juice,4 Whole Wheat Brown Bread,2 teaspoons Honey - (optional),3 Whole Eggs - whites only,1 teaspoon Orange Zest (Rind) - (or more to taste),3 teaspoons Caster Sugar,1 tablespoon Hung Curd (Greek Yogurt), 35, French, To begin making the French Toast Recipe Flavored with Orange, trim the crust from the bread slices.
Slice diagonally into 2 parts.
Keep aside.Take the egg whites in a shallow bowl; add 2 teaspoons sugar, orange rind and orange juice.
Whisk lightly, mix well.Mix the orange segments and 1 teaspoon sugar into the hung curd.
Apply half teaspoon hung curd on one diagonal slice of bread and sandwich with another diagonal slice of bread.Repeat with the rest of the bread.
Soak these sandwiched slices in the egg white mixture for a few seconds.
Take care not to soak too much as the bread will become soggy and tear.Heat a non stick skillet and grease lightly with oil.
Shallow fry the French toast on medium heat till golden brown.
Brush very lightly with butter.
Drizzle honey on top.Serve French Toast Flavored with Orange for a classic weekend breakfast along with a cup of hot coffee or mulled apple juice., https://www.archanaskitchen.com/images/archanaskitchen/World_Breakfast/French_Toast_Recipe_Flavored_with_Orange-1.jpg, 9
Ingredients: cashew nuts,salt,sunflower oil ghee,ghee,cardamom (elaichi) podsseeds,coconut,jaggery,raisins,water,sugar,cardamom powder (elaichi),black pepper powder,sooji (semolina rava)

Suji Manda Pitha/Sweetened Coconut Stuffed Semolina Dumplings Recipe, 2 cups Fresh coconut - grated,1/4 cup Jaggery,4 cups Water,1 cup Sugar,2 Cardamom (Elaichi) Pods/Seeds,2 tablespoons Cashew nuts - chopped,1/2 teaspoon Cardamom Powder (Elaichi),Sunflower Oil - or ghee for deep frying,2 tablespoons Ghee,2 cups Sooji (Semolina/ Rava),1 tablespoon Ghee,1 pinch Salt,Raisins - few,1 teaspoon Black pepper powder, 55, Oriya Recipes, To prepare Suji Manda Pitha/Sweetened Coconut Stuffed Semolina Dumplings Recipe, first prep up with all the ingredients mentioned.For preparing the dough we need to take water, salt, sugar and cardamom in a heavy bottomed pan and boil till the sugar dissolves.Add 1 tablespoon ghee, lower the flame and slowly add the Suji or Rawa stirring constantly so that lumps are not formed.Keep stirring till the mixture becomes a thick and lumpy mass and is sticky.This will take around 2 minutes and let me remind you that this stirring could be strenuous.Take it off from the flame and keep it aside till the mix is warm and easy to work on.Meanwhile, to prepare to fill, add 1 tablespoon ghee to a heated pan and fry the freshly grated coconut on low flame till light brown.Add jaggery, cardamom and black pepper powder and fry till the jaggery melts and coats the grated coconut.Finally, add the cashews and raisins and fry for a minute and switch off the flame and keep this coconut filling aside.Take a spoon of ghee, add it to the prepared warm semolina dough and knead it to form a dough.Make even balls from the dough, flatten it on your palm, make a depression and stuff some coconut filling in it.Then close it from all sides making a ball, flatten it a little bit with the palm of your hand.Form Suji Manda Pitha with the rest of the dough and stuffing and deep fry them in batches in hot ghee or oil till golden brown.Serve Suji Manda Pitha/Sweetened Coconut Stuffed Semolina Dumplings Recipe during tea time or as dessert to end a festive meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Saswati_Hota/suji-manda-pitha-sweetened-coconut-stuffed-semolina-dumplings-recipe1.jpg, 13
Ingredients: salt,french loaf,mozzarella cheese,virgin olive oil,tomato ketchup,parsley leaves,pizza,dried oregano,black pepper powder,green bell pepper (capsicum),cherry tomato,butter,garlic paste

Crostini With Peppers & Cheese Recipe, 1 cup Green Bell Pepper (Capsicum) - chopped or sliced,1 French Loaf,1-1/2 tablespoon Garlic - paste,1/4 teaspoon Black pepper powder,Salt - to taste,2 tablespoon Butter,1/2 teaspoon Dried oregano,1 cup Mozzarella cheese,1 teaspoon Pizza seasoning,1-1/2 tablespoon Tomato Ketchup,1 teaspoon Extra Virgin Olive Oil,1 teaspoon Parsley leaves - chopped,8 Cherry tomatoes - halved, 35, Italian Recipes, Preparing Crostini With Peppers & Cheese Recipe includes these easy steps.
Firstly, prep up with all the ingredients mentioned & cut the French loaf into thin Slices.Take a bowl and add butter, oregano, garlic paste, fresh parsley and mix well.Apply this Butter mixture evenly on the Loaf slice on both the sides.Take a baking tray and apply a little amount of butter on it and Put these slices and put it in the Oven and bake it for 5 minutes at 180 degree Celsius.In a frying pan put some Olive Oil and add just 1/4 teaspoon of garlic paste, bell peppers, fresh parsley, pizza seasoning, dry oregano, Del Monte Tomato Ketchup, coarsely ground black pepper and fry them for a few minutes.
Turn off the flame, let the topping cool a little and salt to taste.Take out the bread slices from the oven and top the bread slices with the bell peppers topping.Top it up with mozzarella cheese and sprinkle pizza seasoning on the cheese.Again, put the bread slices back in the oven for 5 - 6 minutes and bake it till the cheese melts.Then top Crostini With Peppers & Cheese Recipe with a few halved fresh cherry tomatoes on each and serve as the appetizer or for an evening snack.Serve Crostini With Peppers & Cheese along with Penne Arrabiata for a weeknight dinner.
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Ingredients: tomato,salt,ginger,coconut,cloves garlic,coriander (dhania) leaves,onion,cinnamon stick (dalchini),horse gram dal (kollu kulith),potato (aloo),turmeric powder,cloves (laung),sunflower oil

Karnataka Style Hurali Kalu Saaru Recipe, 2 Potatoes (Aloo) - chopped,4 cloves Garlic,Sunflower Oil - for cooking,Salt - to taste,1 inch Cinnamon Stick (Dalchini),1 Onion - chopped,1 inch Ginger,4 tablespoon Fresh coconut - grated,2 Cloves (Laung),1 teaspoon Turmeric powder (Haldi),1 Tomato - chopped,1 sprig Coriander (Dhania) Leaves,1/2 cup Horse Gram Dal (Kollu/ Kulith) - soaked in water for 2 hours, 175, Karnataka, To begin making the Karnataka Style Hurali Kalu Saaru, start making the onion paste first.
Grind the onion, clove, cinnamon stick, garlic clove and ginger to a smooth paste and keep it aside.Clean the mixer and grind the tomato and coconut into a smooth paste and keep it aside.Heat a pressure cooker with oil, add the mustard seeds and splutter for 10 seconds.Add the onion paste, and keep sauteing till the raw smell goes away.
Add the tomato paste along with salt and turmeric powder.
Give it a stir.
Saute for 10 more minutes.Add the horse gram and potato and add about 1 1/2 cups water and pressure cook for 3 whistle.Once done leave the pressure cooker to release the pressure by itself and then serve by garnishing it with chopped coriander seeds.
 Serve the Hurali Kalu with steamed rice and Gorikayi Palya Recipe and Pineapple Gojju Recipe to make it a complete meal that your family will enjoy for lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Karanataka_Style_Hurali_Kaalu_Saaru_Recipe.jpg, 13
Ingredients: cumin seeds (jeera),green chillies paste,turmeric powder,mustard oil gravy,salt,mustard oil,cardamom (elaichi) podsseeds,prawns,tomato paste,red chilli powder,onion paste,cloves garlic paste,curd,sugar,coconut milk,button mushrooms,bay leaf (tej patta),ghee gravy,cinnamon stick (dalchini),ginger paste,cloves (laung)

Mushroom and Prawn Malai Curry Recipe, 1 Tomato - paste,250 grams Prawns,5 Cloves (Laung),3 tablespoons Mustard oil - for gravy,2 tablespoons Mustard oil - for frying,3 Cardamom (Elaichi) Pods/Seeds,Red Chilli powder - as per taste,1 inch Ginger - paste,1/2 teaspoon Cumin seeds (Jeera),5 cloves Garlic - paste,Salt - as per taste,Sugar - as per taste,1/2 cup Coconut milk,1 Onion - paste,1 tablespoon Ghee - for gravy,1/2 teaspoon Turmeric powder (Haldi),250 grams Button mushrooms,2 Bay leaf (tej patta),1 inch Cinnamon Stick (Dalchini),1 tablespoon Curd (Dahi / Yogurt),1 Green Chillies - paste, 50, Bengali Recipes, To begin making the Mushroom and Prawn Malai Curry recipe, firstly clean the prawns and marinate with turmeric and salt for 1/2 to 1 hour.Heat oil in kadai and lightly fry prawns till they turn golden.Clean the mushroom, cut them lengthwise, stir fry them for 2-3 minutes.To the wok/kadai, add mustard oil and ghee, to this add cardamom, clove, cinnamon stick, jeera and bay leaves.As soon as the fragrance of the masalas rises, add onion paste.Once the onion starts browning, add ginger paste, garlic paste followed by tomato and chilly paste.Add sugar, salt, turmeric and jeera powder and curd.
Keep stirring till the oil separates from the masala.Then add coconut milk and simmer it covered for about 10 minutes.In between check if the mixture dries up, add little water or coconut milk.Mix the prawns and mushrooms and simmer for five more minutes.Turn of the stove, sprinkle some garam masala powder and keep it covered for 10 to 15 minutes in the kadhai.Serve Mushroom and Prawn Malai Curry with hot steamed rice for a delicious meal.
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Ingredients: salt,mustard seeds,fennel seeds (saunf),asafoetida (hing),jaggery,ridge gourd (turai peerkangai),tomato ripe,red chilli powder,dry red chilli,curry leaves,coriander (dhania) leaves,onion,methi seeds (fenugreek seeds),cloves garlic pester mortar,coriander powder,turmeric powder,sunflower oil

Beerakaya Tomato Koora Recipe (Andhra Style Ridge Gourd Curry), 3 Tomatoes - ripe,1 Dry Red Chilli,1/2 teaspoon Turmeric powder (Haldi),2 teaspoons Sunflower Oil,Salt - to taste,5 sprig Coriander (Dhania) Leaves - finely chopped for garnish,Asafoetida (hing) - A pinch,1 teaspoon Mustard seeds,1 teaspoon Fennel seeds (Saunf) - powdered,1 Onion - finely chopped,1/2 teaspoon Methi Seeds (Fenugreek Seeds) - roasted and powdered,4 Ridge Gourd (Turai/ Peerkangai) - cut into cubes,1 sprig Curry leaves,2 teaspoons Red Chilli powder,2 teaspoons Coriander Powder (Dhania),1 teaspoon Jaggery - powdered,5 cloves Garlic - roughly pounded in pester and mortar, 25, Andhra, To begin making Beerakaya Tomato Koora Recipe, wash, scrape the outer hard skin of the ridge gourd and cut them into small cubes and keep aside.Heat oil in a pan on medium flame, add mustard seeds and let it crackle.Add the asafoetida powder, curry leaves and red chilli and let it splutter.Now roughly pound the garlic cloves using a pestle and mortar and add it to the pan and saute until the garlic turns golden.Add the finely chopped onion and saute until it turns translucent.Add the chopped tomatoes and saute well.To this add the red chilli, coriander, turmeric, season with salt and saute until the oil separates out.Now, add the cubed ridge gourds, mix well and let the ridge gourd cook in its own juices for 5 minutes.Once the ridge gourd is cooked, add the jaggery, fennel seeds and roasted fenugreek seeds powder and mix well.Let it simmer for another 5 minutes, once the gravy becomes thick switch off the flame.Garnish with coriander leaves.
Serve the Beerakaya Tomato Koora Recipe along with Phulkas or Steamed Rice with Elai Vadam for a light weekday lunch.
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Ingredients: basmati rice,salt,ghee,pistachios,saffron strands,rose water,water,almond meal (badam powder),badam (almond),cardamom powder (elaichi),water (or milk,icing sugar,cinnamon powder (dalchini)

Sholeh Zard Recipe -  Persian Saffron Rice Pudding, 1/4 cup Ghee,2 tablespoons Pistachios - chopped (optional),Salt - to taste,1/4 teaspoon Saffron strands,8 cups Water,1 1/2 cup Basmati rice,1 teaspoon Cardamom Powder (Elaichi),3 cups Icing Sugar,4 tablespoons Badam (Almond) - chopped,2 teaspoons Cinnamon Powder (Dalchini),1/4 cup Rose water,4 tablespoon Almond Meal (Badam Powder),2 tablespoons Water - (or milk), 30, Middle Eastern, To begin preparing the Sholeh Zard Recipe, wash rice in running water to remove starch and grit out.
Repeat 2-3 times till you get clear water.
Strain the rice in a rice strainer and keep aside.In a deep kadai, heat water.
Add rice into it and bring it to boil, removing the white froth.
Now simmer the gas flame, cover the lid and allow the rice to cook for about 15 mins or until soft.
While the rice is cooking combine saffron and hot milk/water in a small bowl and keep aside.After the rice is cooked add sugar and stir constantly for about 10-15 minutes.As soon as the rice turns sticky add saffron, ground almond, cardamom powder, rose water and unsalted butter or ghee.Combine well.
Cover the lid and simmer on low heat for 45 minutes, stirring occasionally until the mixture has thickened to a pudding consistency.Chill the saffron rice pudding in the refrigerator until set for almost 2 hours.Serve the Sholeh Zard Recipe | Persian Saffron Rice Pudding for dessert after weekend dinner of Khoresht Fesenjan Recipe and Modur Pulao.
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Ingredients: cashew nuts,salt,red chillies,coriander (dhania) leaves,ajwain (carom seeds),cloves garlic,curry leaves,sugar,onion,tamarind paste,potato (aloo),sunflower oil

Tamarind Chilli Potato Recipe, 1 tablespoon Sugar,3 Potatoes (Aloo) - boiled and cubed,2 sprig Curry leaves,1 tablespoon Ajwain (Carom seeds),Salt - to taste,3 tablespoon Tamarind Paste,1 Onion - chopped,2 tablespoon Cashew nuts - chopped,2 Fresh Red chillies,4 cloves Garlic - chopped,Sunflower Oil - as required,1 tablespoon Coriander (Dhania) Leaves - chopped, 50, Indian, To begin with the Tamarind Chilli Potato, first lets boil the potatoes and keep them aside.In a pan add some oil and potatoes once the oil is hot.
Saute them till they turn into golden brown.Take the potatoes from the pan and keep it aside.In the same pan add some more oil and add carom seeds once the oil is hot.Now add cashew nuts and saute till it becomes golden brown, now add garlic and onions and saute till they are transparent.It is time to add the red chillis and curry leaves leave it for a minute so the spice is induced in the onions.
After this add tamarind paste and some sugar, combine the entire mixture and add salt as per your taste.As the tamarind paste cooks well you can add the potatoes and allow it to cook for 2 – 3 minutes.Put of the flame and add the coriander leaves a last and taste them and add some salt if needed as per your taste.Your Tamarind Chilli Potato is ready, transfer it to a serving plate and serve them.You can serve the Tamarind Chili Potato as a starter or even as a subji for roti, phulka and naan.
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Ingredients: cheese,dry yeast instant yeast,salt,britannia,spring onion greens,bacon,water,virgin olive oil,red chilli flakes,sugar,cheddar cheese,flour (maida),dried oregano

Cheese and Bacon Pinwheels Recipe, 2 cups All Purpose Flour (Maida),1 tablespoon Sugar,1 cup Cheddar cheese - grated,1 cup Bacon strips - finely chopped,1 teaspoon Active dry yeast - or instant yeast,2 teaspoon Dried oregano,1 teaspoon Red Chilli flakes,1/2 cup Britannia Cream Cheese,1/2 cup Spring Onion Greens,1-1/2 cups Lukewarm Water,1/4 cup Extra Virgin Olive Oil,1 teaspoon Salt, 130, Continental, To prepare Cheese and Bacon Pinwheels Recipe, get prep with all the mentioned ingredients.
Add yeast, sugar in a bowl and pour lukewarm water and let it sit for 5 minutes until the yeast starts bubbling.
If the yeast doesn’t react discard it and start another batch.In another bowl, add flour, salt, and mix with your fingers, make a well in the center, and pour in the yeast mixture.
Mix well.
Knead in the same bowl for about 5-10 minutes.Clean thoroughly counter surface, dust with flour, transfer the dough to the counter and start kneading.
Knead until smooth, soft and shiny dough.Place the dough in the bowl used for kneading, and cover it with a damp cloth.
Set it aside for 1 – 1.5 hours, for the dough to prove.
After 1-1.5 hour’s dough would have risen and it would be double the size.Once the dough is proven, knock down the dough (punch it with your fist), this is done to release all the air that would have collected.
Gently knead for another 2 minutes and dough is ready to use.Meanwhile, pre-heat the oven to 180 degrees Celsius.Make equal small portions of the dough.
Take a portion and flatten the base to long rectangular shape, of about 9 inches long.Spread a tablespoon or more of cream cheese on the base.
Sprinkle a handful of cheddar cheese, bacon bits, and green onions.
Spread all over.Sprinkle oregano and red chilli flakes.
Cut lengthwise into long rectangular thin strips of about 1-inch wide and 8-9 inches long.Roll each rectangle strip carefully making sure no filling falls out.
Press the edges to seal it.Place these pinwheels on greased baking sheet.
Bake in preheated oven at 180-degree centigrade for about 15 to 18 minutes or until golden brown.Immediately remove from baking tray and serve Cheese and Bacon Pinwheels warm for an appetizer, with crunchy tortillas and Mexican salsa.
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Ingredients: tomato,salt,virgin olive oil,cloves garlic,red chilli flakes,sugar,onion

Roasted Tomato Basil Pasta & Pizza Sauce Recipe, 1 teaspoon Sugar,3 tablespoons Extra Virgin Olive Oil,4 cloves Garlic,Salt - to taste,1 Onion - thickly sliced,1 teaspoon Red Chilli flakes,1 kg Tomatoes - cut into half, 40, Italian Recipes, To begin making the Roasted Tomato Pasta Sauce Recipe, preheat oven to 180 C.
Wash the tomatoes and slice them in half, making sure the core and the stem are removed.Place the tomatoes on a baking sheet.
Tuck peeled garlic cloves in among the tomatoes.
Separate onion slices and scatter among tomatoes.
Drizzle all over with olive oil.
Sprinkle salt and pepper over all.Roast the tomatoes in the oven for approximately 40 minutes, or until tomatoes are soft and skins begins to brown.Once the tomatoes have cooled, transfer roasted tomatoes in batches to a blender and pulse until the sauce has reached the desired consistency.
I like them in a pureed consistency.Add salt, chilli flakes and sugar and give them a brisk boil just before you are ready to use the in a pasta or pizza.Store the Roasted Tomato Pasta & Pizza Sauce in a airtight bottle in the refrigerator for a few days and use as desired., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/1-Archana/Roasted_Tomato_Pasta_Sauce_Recipe-1.jpg, 7
Ingredients: milk,sugar,rice,ghee

Paal Payasam Recipe - Rice Kheer / Pudding, 1/2 cup Sugar - or to taste,1/4 teaspoon Ghee,2 liter Milk - (I used low fat,3 tablespoons Rice, 50, Indian, To begin making the Paal Payasam Recipe, we will firstly wash the rice and dry it with a cloth.Heat ghee in a heavy bottomed saucepan on low heat, add in the rice and roast on medium heat until you get a lightly roasted aroma, taking care not to brown the rice.
Once roasted, add in the milk.
Allow the milk to come to boil.
Once it comes to a boil, turn the heat to low.Simmer the milk and rice mixture on low heat stirring occasionally until the milk condenses to half its quantity, making sure the rice is cooked at this stage, else simmer for a little longer.Add in the sugar at this stage and stir well until the sugar dissolves.
You can add the saffron and nuts at this point and serve hot or cold.
Serve the Paal Payasam Recipe (Rice Kheer/Pudding) as a comforting dessert after Chettinad Vegetable Biryani Recipe and Tomato Onion Cucumber Raita for your Sunday Meal.
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