anandhuvasudev/southindiandish huggingface dataset:
Ingredients: cloves garlic,black peppercorns,onion,cumin seeds (jeera),cardamom powder (elaichi),green chillies,salt,black cardamom (badi elaichi),cardamom (elaichi) podsseeds,mace (javitri),sugar,kasuri methi (dried fenugreek leaves),cashew nuts,ginger,methi leaves (fenugreek leaves),milk,green peas (matar),cinnamon stick (dalchini),ghee,oil,coriander powder,cloves (laung)

Methi Malai Matar Recipe - Fenugreek Peas Curry With Cream, 3 cups Methi Leaves (Fenugreek Leaves) - chopped,3 tablespoons Ghee - or oil,1/2 Mace (Javitri),Salt - to taste,2 Cardamom (Elaichi) Pods/Seeds,1/2 cup Milk,1/2 cup Fresh cream,1/2 inch Cinnamon Stick (Dalchini),1/4 tablespoon Cardamom Powder (Elaichi),1 cup Green peas (Matar),4 cloves Garlic,1 tablespoon Kasuri Methi (Dried Fenugreek Leaves),1 tablespoon Cumin seeds (Jeera),2 Green Chillies - adjustable,3 Onions - cut in four pieces each,10 Cashew nuts,1 Black cardamom (Badi Elaichi),3 Cloves (Laung),1/2 tablespoon Coriander Powder (Dhania),1/2 tablespoon Sugar,1 inch Ginger,5 Whole Black Peppercorns, 40, North Indian Recipes, To begin making the Methi Malai Matar Recipe, firstly we will make the dry masala.
Add green cardamom, cloves, cumin seeds, whole black peppercorns, cinnamon stick, mace and black cardamom in a blender and make ground spice powder and keep it aside.Next, add some water in a heavy bottomed pan and let it boil.
Once it starts boiling add onion, cashew nuts, green chillies, garlic and ginger to the boiling water.Once its boiled, drain the water and make a ground paste of boiled onion, cashew nuts, green chillies, ginger and garlic cloves and keep it aside.Next, we will blanch the fenugreek leaves to enhance the colour of the dish.
Add methi leaves in hot water in a pan.
After a minute, add it to the chilled water for about 2 minutes.Now drain the water and squeeze out whatever remaining water in methi and keep it aside.Heat ghee in a wok or a heavy bottomed pan, add wet ground paste and cook it for 5 minutes till spice starts releasing oil.Now add green peas and milk, let it cook for another minute.Add dry spice powder which we made earlier and coriander powder.
Mix it well and cook for another 3 to 4 minutes on medium flame.Now add blanched methi, salt, sugar, mix it well and cook for 2 more minutes.If you find consistency too thick, you can adjust it by adding milk.Add cardamom powder, kasuri methi and cream, mix well and cook for 2 to 3 minutes more.
Serve hot.Serve Methi Malai Matar Recipe along with Beetroot Thoran, Boondi Raita and Tawa Paratha for your weekday lunch or dinner.
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Ingredients: salt,black cardamom (badi elaichi),kashmiri red chilli powder,mustard oil,cardamom (elaichi) podsseeds,bay leaf (tej patta),asafoetida (hing),fennel seeds (saunf),ratan jot (alkanet) (infuse heated oil),curd,fennel powder,cinnamon stick (dalchini),cardamom powder (elaichi),black pepper powder,mutton bs,cloves (laung),cinnamon powder (dalchini)

Kashmiri Rogan Josh Recipe - Mutton in Red Curry, Salt - as required,1 cup Curd (Dahi / Yogurt),1 teaspoon Kashmiri Red Chilli Powder,1 inch Cinnamon Stick (Dalchini),Mustard oil - as required,1 teaspoon Fennel Powder,1/2 teaspoon Black pepper powder,1/2 inch Ratan jot (alkanet) - (infuse it in heated oil),1/4 teaspoon Cinnamon Powder (Dalchini),1/2 teaspoon Cardamom Powder (Elaichi),500 grams Mutton - with bones,1 teaspoon Fennel seeds (Saunf),2 Black cardamom (Badi Elaichi),1/2 teaspoon Asafoetida (hing),1 Bay leaf (tej patta),2 teaspoons Kashmiri Red Chilli Powder,4 Cloves (Laung),4 Cardamom (Elaichi) Pods/Seeds, 130, Kashmiri, To begin making the Kashmiri Rogan Josh recipe, wash mutton nicely and drain water completely.Marinade the mutton with mentioned ingredients under Marination for approximately for 1 and 1-1/2 hours.
Cling wrap the bowl and refrigerate it for better results.Heat oil in a heavy bottomed wok and add bay leaf and other whole spices mentioned.Immediately, add marinaded mutton and mix well.
Fry on medium to high flames stirring occasionally.Now add asafoetida and stir well.
Add almost 1 cup of water in the mutton mix and allow it to cook with lid closed.In a separate bowl, add yogurt and red chilli powder & fennel powder and whisk nicely.Take off the lid and add whisked yogurt and mix well such that everything incorporates nicely.
Adjust salt as needed.Now add Ratan Jot / root infused in oil in the mutton and cook till mutton is soft and tender.
Garnish with fresh coriander and serve hot.Serve Kashmiri Rogan Josh with hot steamed rice or rumali rotis for a delicious weekend meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/Kashmiri_Rogan_Josh.jpg, 17
Ingredients: baking powder,salt,sunflower oil grease,milk,water,dry yeast,sugar,vanilla,caster sugar,cocoa powder,flour (maida),butter

Chocolate Doughnut Recipe, 1 teaspoon Sugar,1 teaspoon Active dry yeast,2 cups All Purpose Flour (Maida),2 tablespoons Butter - at room temperature,Water - as required,1/2 cup Milk - warm,1 teaspoon Vanilla Extract,1 cup Caster Sugar,1/4 cup Cocoa Powder,Sunflower Oil - to deep fry and grease,1 pinch Salt,1/4 teaspoon Baking powder,3 tablespoons Milk, 135, Continental, To begin making Chocolate Doughnut Recipe, activate yeast by adding milk and sugar and resting it for 10 minutes.Now add maida, baking powder, butter and salt.Combine and knead it to smooth dough, adding water as required.Grease, cover and rest for 1-2 hours.Once the dough has raised very well, nearly doubling in its size, punch the dough to release the trapped air and roll slightly thick using a rolling pin.Now with the help of cutter, cut to doughnut shapes and arrange on a greased parchment paper.
Allow to rest in warm place for 2 hours.Heat a deep frying pan with enough sunflower oil.
Once the oil is hot, on medium heat, deep fry each doughnut till golden brown.
Take off from oil and drain on a paper towel.Dip the doughnuts and serve chocolate donuts sprinkled with sugar crystals.
This step is completely optional.
You can skip adding the coloured sprinkles as well.Serve this Chocolate Doughnut Recipe as a party dessert or as a snack to kids along with Banana Almond & Prunes Smoothie Recipe.
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Ingredients: tomato,salt,peanuts (moongphali) spicy peanutscongress kadlekayi,sev,macaroni pasta,coriander (dhania) leaves,chaat masala powder,red chilli powder,sweet chutney (date tamarind),onion,lemon,sweet corn,green chutney (coriander mint)

Macaroni Chaat Recipe, 2 tablespoons Roasted Peanuts (Moongphali) - or Spicy Peanuts/Congress Kadlekayi,Coriander (Dhania) Leaves - chopped,1 tablespoon Green Chutney (Coriander & Mint),Salt - to taste,1/4 teaspoon Chaat Masala Powder,1 Tomato - finely chopped,1 Onion - finely chopped,Lemon juice - to taste,1 tablespoon Sweet Chutney (Date & Tamarind),1 cup Macaroni pasta - cooked,1/4 cup Sweet corn - steamed,Sev - Fine one,1/2 teaspoon Red Chilli powder, 30, Fusion, To begin making the Macaroni Chaat recipe, in a large mixing bowl add the cooked macaroni.Add onion, tomato, corn, coriander leaves, spicy peanuts, date tamarind chutney, green chutney, chat masala, red chilli powder, lemon juice and salt.
Mix well such that everything is combinedMix everything well and adjust the spices accordingly.
Transfer Macaroni chaat to a serving plate.
Garnish with little fine sev and coriander leaves and serve.Serve Macaroni Chaat along with Masala Chai and Vegetable Dal Pakora for your tea time break., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/Macaroni_chaat_recipe.jpg, 13
Ingredients: spring onion greens,carrot,onion,brown sugar (demerara sugar),english cucumbers ribbons,sunflower oil,rice noodles variety,salt,soy sauce,peanuts (moongphali),water,sugar,garlic,lemon,butter,ginger,red chilli flakes,tofu rectangles,coriander (dhania) leaves,vinegar

Vietnamese Rice Noodle Salad Recipe, 1/4 cup Roasted Peanuts (Moongphali),1/2 tablespoon Red Chilli flakes,3 Onions - thinly sliced,1 teaspoon Brown Sugar (Demerara Sugar),2 teaspoons Lemon juice,3 cups Water,1 tablespoon Ginger - crushed,1 tablespoon Garlic - crushed,1/2 teaspoon Soy sauce,Salt - to taste,1/2 teaspoon Sunflower Oil,2 Carrots (Gajjar) - cut into juliennes,1/3 cup Spring Onion Greens - cut lengthwise,100 grams Rice noodles - thin variety,Salt - to sprinkle,1 tablespoon Butter,1 teaspoon Vinegar,1 tablespoon Sunflower Oil,2 sprig Coriander (Dhania) Leaves,1/2 teaspoon Lemon juice,150 grams Tofu - cut into rectangles,1 teaspoon Sugar,2 English Cucumbers - sliced into ribbons lengthwise,1/2 teaspoon Salt,1/2 teaspoon Honey, 22, Vietnamese, To begin making the Vietnamese Rice Noodle Salad Recipe, we will get all the elements ready.
To cook the rice noodles Heat a saucepan with 3 cups of water along with oil and salt on high flame.
Once the water comes to a rolling boiling, reduce the flame to medium and add the rice noodles.
Allow them to cook for about 4-6 minutes.
Turn off the heat, and drain the water, transferring the rice noodles into a sieve.
Run the rice noodles under cold water and ruffle the rice noodles, ensuring they don't stick to each other.
Set aside.For the fried onions In a skillet heat oil and butter on medium-high flame, add the sliced onions, along with salt and sugar.
Fry the onions, stirring occasionally, until they attain a deep brown colour.
this will take about 10 mins.
Once they achieve a lovely brown colour, turn off the flame and place the onions son an absorbent paper.
To make the dressingIn a small mixing bowl, combine the crushed ginger, garlic, red chilli flakes, vinegar, soya sauce, honey, brown sugar, salt and lemon juice and mix well.
Allow it to chill in the fridge.
To pan roast the tofu Heat a pan with a few drops of oil on medium heat, place the cut tofu rectangles, sprinkle some salt and saute until it gets a light brown colour.
To assemble the Vietnamese Rice Noodle SaladIn a mixing bowl, combine the carrots and cucumber, along with salt some and lemon juice and allow it to sit for about 10 minutes.
Next, to the bowl of carrots and cucumbers, add rice noodles, pan fried tofu, fried onions, peanuts, coriander leaves, spring onion greens and the chilled salad dressing and toss the Vietnamese Rice Noodle Salad well.
Serve Vietnamese Rice Noodle Salad Recipe along with Vietnamese Rice Paper Rolls Recipe and Chicken And Shrimp Bánh Xèo Recipe (Vietnamese Stuffed Crepe) for a complete meal.
You can serve Vietnamese Pitaya & Calamansi Sorbet Recipe (Dragon Fruit & Small Lime Sorbet) as dessert, to finish of the meal with.
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Ingredients: salt,wheat flour,coriander (dhania),red chilli powder,water,dry yeast,cloves garlic,sugar,onion,mint leaves (pudina),turmeric powder,cloves garlic(or garlic powder)

Whole Wheat Onion Stuffed Kulcha Recipe, 1 teaspoon Sugar,1/2 teaspoon Turmeric powder (Haldi),5 - 6 Mint Leaves (Pudina),Salt - to taste,Lukewarm Water,1 Onion,Coriander (Dhania) Leaves - small bunch,4 cup Whole Wheat Flour,2 cloves Garlic - finely chopped (or a teaspoon if garlic powder),1 tablespoon Active dry yeast,1/2 teaspoon Red Chilli powder,6 cloves Garlic, 190, North Indian Recipes, To begin making the Whole Wheat Onion Kulcha recipe, we will first prepare the dough and set it for rising.To prepare the dough for Kulcha, sift flour with salt in a large bowl.
Add yeast, salt, sugar, garlic powder or chopped garlic and stir to combine all the ingredients.Add the lukewarm water little at a time and knead to make a soft and smooth dough.
Knead well for about 5 minutes so the dough becomes light and fluffy.Cover the dough and set it to rise in a warm place for a couple of hours or until it is doubled.Once the dough has risen or close to its ready time, we will prepare the stuffing for the Kulchas.Into a food processor add onion, mint, coriander, garlic and process to fine chop.
If you are not using any food processor then make sure to fine chop all the four ingredients.
Once the dough gets doubled in size bring it out and ounch it with your fingers to release the trapped air.
To make kulchas, heat iron skillet over medium heat, pinch out a small portion from the dough and shape it into a round.
Roll out the ball into a circle of approx 2 inch diameter.
Spoon a tablespoon of filling into the center.
Bring the corners of the dough to the centre to seal the Kulcha dough.
Once again gently flatten the ball with light pressure of your palm.
Dust lightly on flour and roll it out into a circle without putting too much pressure on the kulcha else filling will ooze out from the sides.
Transfer the rolled out Kulcha dough to the hot skillet.
Cook on both the sides until you see it starts puffing up.
Once it does, transfer it to direct heat to puff up the Kulchas.
 While cooking over the direct heat make sure to flip the kulcha continuously to cook evenly from all sides.
While cooking over the direct heat make sure to flip the kulcha continuously to cook evenly from all sides.
 Proceed the same way with the remaining dough and fillingServe the Whole Wheat Onion Kulcha's along with Chole Pindi Recipe, or Amritsari Chole Recipe and Palak raita., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Hina_Gujral/Whole_Wheat_Onion_Kulcha_Recipe.jpg, 12
Ingredients: salt,cardamom (elaichi) podsseeds,palm jaggery,water,white urad dal (split),dry ginger powder,gingelly oil,methi seeds (fenugreek seeds)

Ulundhu Kali Recipe (Urad Dal Sweet), 1/2 teaspoon Dry ginger powder,Salt - a pinch,3 Cardamom (Elaichi) Pods/Seeds - pounded,1 cup White Urad Dal (Split),4 tablespoons Gingelly oil,1 teaspoon Methi Seeds (Fenugreek Seeds),2-1/2 cups Water,1 cup Palm jaggery, 25, Indian, To begin making Ulundhu Kali Recipe (Urad Dal Sweet), add urad dal, fenugreek seeds and Cardamom to a mixer and grind into smooth powder.
Keep aside.Now for preparing jaggery syrup, add jaggery and water to a pan and boil.
Stir until jaggery dissolves and strain to remove impurities.Pour the filtered jaggery syrup back to the pan.
Add salt and dry ginger powder to it.
Stir well and bring it to boil.Add the Urad dal flour little by little and keep stirring without forming lumps.Once the flour and jaggery is combined well, add 2 tsp of gingelly oil at regular intervals and keep mixing with ladle.The mixture has to become thick combining together without sticking to sides of the pan.
Once done, switch off the flame and allow it to cool.Grease the hands with oil and take small portion of dough and roll into medium sized balls and wait till they cool down to serve.Serve Ulundhu Kali Recipe (Urad Dal Sweet) during tea time with Irani Chai Recipe and Namak Para Recipe (Deep Fried Biscuits).
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Ingredients: salt,spinach,coconut,mustard seeds,asafoetida (hing),cloves garlic,curry leaves,white urad dal (split),dry red chillies,onion

Padpe Uppukari -  Harive Soppu Palya Recipe, 1 teaspoon White Urad Dal (Split),1/2 teaspoon Mustard seeds,300 grams Spinach - washed and finely chopped,1 pinch SSP Asafoetida (Hing),Salt - to taste,4 cloves Garlic - finely chopped,1 Onion - finely chopped,1/4 cup Fresh coconut - grated,2 Dry Red Chillies,1 sprig Curry leaves, 30, Mangalorean, To begin making the Padpe Uppukari Harive Soppu Palya Recipe, heat a kadai with oil on medium flame, add the mustard seeds and allow it to splutter, next add the urad dal, a pinch of hing, dry red chillies and curry leaves as well.
Allow the curry leaves to crackle.
To this add chopped garlic and onions, saute till it the onions turn translucent.Finally, add the chopped spinach leaves and cook the Harive Soppu Palya.Saute well till the spinach leaves wilts down.
Once done, stir in the grated coconut, salt to taste and mix Harive Soppu Palya well.
Check the taste and adjust the seasonings accordingly.
Turn off the heat.Transfer the Harive Soppu Palya to a serving bowl and serve warm.Serve the Padpe Uppukari Harive Soppu Palya Recipe along with Steamed Rice,  Dali Thoy Recipe (Karwar Style Toor dal Curry) and Cabbage Palya Recipe for a complete meal.
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Ingredients: salt,cardamom (elaichi) podsseeds,brinjal (baingan eggsplant),red chilli powder,cloves garlic,kabuli chana (white chickpeas),mango,sugar,onion,cinnamon stick (dalchini),black pepper powder,coconut milk,turmeric powder,star anise,sichuan peppercorns

One Pot Chickpea And Brinjal Curry Recipe, 1 Onion - sliced,1 teaspoon Sugar,1 Mango (Raw) - cut into wedges,1 inch Cinnamon Stick (Dalchini),Salt - to taste,1 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Red Chilli powder,1 cup Kabuli Chana (White Chickpeas) - soaked and boiled,2 Brinjal (Baingan / Eggplant) - cut into wedges,3 cloves Garlic - chopped,1 teaspoon Sichuan peppercorns,1/4 teaspoon Turmeric powder (Haldi),1 Star anise,1 cup Coconut milk,1 teaspoon Black pepper powder, 35, Thai, To begin making the One Pot Chickpea and Brinjal Curry Recipe, keep the chickpeas and other ingredients ready to prepare the curry.Heat oil in a heavy bottomed pan or kadhai.
Add all the whole spices like star anise, cinnamon stick, cardamom and pepper corns.
Saute for it about 10 seconds.After 10 seconds, add in the sliced onions, chopped garlic into the kadai and saute it for about 2 minutes.
Add in the brinjal and stir fry for about 5 minutes.Add the required salt, water, cover it with the lid and cook for another 5 minutes till the brinjal softens.Add cooked chickpeas and spice powders including red chilli powder, black pepper powder and turmeric powder.
After a minute, add in the coconut milk, 1/2 cup water and simmer and cook for about 3 minutes.Add salt, sugar and stir well.
Check for seasoning and remove from heat and serve.Serve the One Pot Chickpea and Brinjal Curry Recipe along with simple Steamed Rice or a Flaky Paratha to enjoy your lunch.
You can serve Satvik Carrot Sprouts Salad along with this meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/One_Pot_Chickpea_and_Brinjal_Curry_Recipe.jpg, 15
Ingredients: salt,mustard seeds,red chilli powder,fennel powder,sugar,lemon,coriander powder,turmeric powder,green chillies,sunflower oil

Green Chilli Vegetable Recipe, 1 tablespoon Lemon juice,1/2 tablespoon Coriander Powder (Dhania),1/2 tablespoon Salt,200 grams Green Chillies,1/4 tablespoon Red Chilli powder,1 tablespoon Sunflower Oil,1/2 teaspoon Sugar,1 tablespoon Mustard seeds,1/2 tablespoon Turmeric powder (Haldi),1/2 tablespoon Fennel Powder, 20, Rajasthani, To begin making the Green Chilli Vegetable recipe, take green chillies and cut into small pieces.Heat oil in a heavy bottomed pan and add mustard seeds.
Once the mustard seeds starts to crackle, add green chillies.Add turmeric powder, salt, chilli powder, fennel powder, coriander powder.
Mix it well and let it cook for 3 to 4 minutes.Once it is cooked, then add lime juice and sugar.
Mix well and cook for another one minute.Serve Green Chilli Vegetable along with Panchmel Dal and Hot Phulkas for a simple and delicious weekday lunch or dinner.
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Ingredients: ghee,saffron strands,milk,cardamom powder (elaichi),condensed milk,milk powder

Milk Peda Recipe, 1 cup Milk Powder,1/2 teaspoon Cardamom Powder (Elaichi),1 cup Condensed Milk,2 tablespoons Milk,7 to 8 Saffron strands,2 to 3 tablespoons Ghee, 45, Indian, To begin making the Milk Peda recipe, soak saffron in milk for 10 to 15 minutes or refrigerate overnight for better colour results.Heat ghee in a kadai and add condensed milk to it and allow it to cook on low flame till it comes a boil.Now add powder milk and keep stirring vigorously to avoid forming lumps.
Break if any for smooth finish.Keep stirring continuously till the mix starts to thicken.Now add saffron infused milk and cardamom powder and stir nicely.The mix will start to loosen, so keep stirring till it thickens back again.Gradually the mix will start gathering and folding up leaving from the sides of the pan.Carefully pinch a lime size ball and roll between your greased palm.
Be careful as the mix may be too hot to handle.If the mix forms a dough and rolls into a smooth ball, that means it is ready.
But if you find the mix sticky then stir and cook on low heat for another 2 to 3 minutes.Once the mix is ready, turn off the gas and remove the pan from the stove.
Set aside to cool.When the mix is warm, grease your hands with ghee and pinch a lime sized ball, roll and flatten to shape into a disk.Make impressions on it with a flower stencil or just keep it simple by making a dimple with your index finger in the centre.Garnish/ decorate with chopped pistachios (optional) or saffron strands.Serve Milk Peda to your friends and family during festivals and special occasions.
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Ingredients: turmeric powder,salt,curry leaves break,cumin powder,tinda,red chilli powder,asafoetida,jaggery,mustard,peanuts take out,oil,coriander powder,coriander (dhania) leaves,cumin seeds,amchoor powder per requirement

 Khatti Meethi Tinda Sabzi (Recipe In Hindi), 500 grams Tinda - Cut into round and straight, 1-1 / 2 teaspoon Amchoor powder - add as per your requirement, 1 teaspoon turmeric powder , 1 tablespoon jaggery, 2 tablespoons oil, 1 teaspoon coriander powder, peanuts - take it out, 4 sprigs of green coriander - chop, 1 teaspoon cumin powder, 1/2 teaspoon mustard, 5 curry leaves - break it, salt to taste, 1/2 teaspoon cumin seeds, Asafoetida - a pinch, 1/2 teaspoon red chilli powder, 40, Indian, To make sour sweet tinda vegetable, first cut the tinde.
Now add tinda, salt, 2 tablespoons water in a pressure cooker.
Turn off the cooker and cook till 2 cities come.
Place the cooker under water and take out its pressure.
Keep it aside.
Now heat oil in a pan.
After the oil is hot, add mustard seeds and cumin seeds.
Allow to cook for 10 seconds.
Now add curry leaves, cooked vegetables, salt and other ingredients.
Do not add baked peanuts and coriander.
Mix well.
Cook until the tinda is cooked.
After cooking add peanuts and coriander.
Mix and serve.
Serve the sweet and sweet tinda curry with Gujarati lentils and gourd theplas for dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Dry/Tinda_Kovaikkai_Dandaikkai_Tindora_Nu_Shaak_Recipe_-3.jpg, 15