anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,cumin powder (jeera),cinnamon stick (dalchini) cinnamon,cloves garlic,onion,turmeric powder,green chillies,red chilli paste,sunflower oil,black cardamom (badi elaichi),salt,chicken curry,garam masala powder,star anise,red chilli powder,curd,lemon,ginger,bay leaf (tej patta),coriander powder,cloves (laung)

Chicken Tariwala Recipe - Punjabi Murgh Tariwala Recipe, 1 teaspoon Cumin powder (Jeera),1 teaspoon Lemon juice,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 Cloves (Laung),1 teaspoon Garam masala powder,Salt - to taste,2 Onions - roughly chopped,1/2 cup Homemade tomato puree,1 inch Ginger - roughly chopped,1/2 inch Cinnamon Stick (Dalchini) - ½ inch cinnamon,1 tablespoon Sunflower Oil,2 Green Chillies - roughly chopped,1 Black cardamom (Badi Elaichi),2 tablespoons Curd (Dahi / Yogurt),1/2 teaspoon Turmeric powder (Haldi),5 cloves Garlic,1/2 teaspoon Red Chilli Paste,1 Bay leaf (tej patta),1 Star anise,300 grams Chicken - small curry cut pieces, 60, Punjabi, To begin making the Chicken Tariwala Recipe, thoroughly wash and clean the chicken pieces.*To marinate the chickenIn a mixing bowl, combine the yogurt, lemon juice, red chili powder, salt and turmeric powder.
Add the chicken pieces and mix well.
Set aside to marinate for 30 minutes.*To make the gravy for the Chicken TariwalaIn a mixer-jar combine the onions, ginger, garlic and green chilli, grind to a smooth paste along with some water.
Transfer to a bowl and set aside.Heat oil in a pressure cooker on low flame, add the whole spices - bay leaf,  clove, cinnamon, elaichi, and star anise and allow them to sizzle.To this add the onion paste, and allow this to cook well stirring continuously.
This will take a good 10-12 minutes.You will see the onion paste get thicker, due to the evaporation of moisture.Next add in the tomato puree and continue to cook till the mixture comes together, making sure the tomato is well cooked.At this stage, add the spice powders- garam masala, cumin powder, red chili powder, coriander powder and salt.Now add in the marinated chicken along with the marinade and mix well.Add 1/2 - 3.4 cup of water into the pressure cooker, mix well and close the pressure cooker.Pressure cook the Chicken Tariwala for 2 whistles and turn off the flame.Allow the pressure to release naturally.
Once released, check the salt and spices and adjust to suit your taste.
Transfer the Chicken Tariwala to a serving bowl and serve hot.Serve Chicken Tariwala on a lovely summer afternoon along with Jeera Rice, Pickled Onions, a wedge of lemon, green chilli and Sweet & Spicy Coriander Tadka Raita- finger licking good meal.
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Ingredients: tomato,salt,tomato paste,kashmiri red chilli powder,cumin powder (jeera),coriander powder,ghee,lamb ribs,coriander (dhania) leaves,red chilli powder,water,curd,garlic,onion,lemon,ginger paste,turmeric powder,garam masala powder,sunflower oil

Hyderabadi Laziz Lamb Handi Recipe, 4 teaspoon Kashmiri Red Chilli Powder,1/2 teaspoon Cumin powder (Jeera),2 teaspoon Tomato - paste,11/2 cup Water,5 teaspoon Ginger - paste,Salt - to taste,1 teaspoon Garam masala powder,5 teaspoon Curd (Dahi / Yogurt),1/2 teaspoon Coriander Powder (Dhania),700 grams Lamb ribs,1 teaspoon Red Chilli powder,6 Onion - sliced,1 teaspoon Lemon juice,3 teaspoon Fresh cream,3 Tomatoes,3 teaspoon Ghee,1 teaspoon Turmeric powder (Haldi),Coriander (Dhania) Leaves - Few,2 tablespoon Sunflower Oil,10 Garlic, 75, Punjabi, To make Hyderabadi Laziz Lamb Handi, first marinate the lamb ribs with salt, kashmiri, chilli powder, half ginger paste, curd and keep for 30 minutes.Heat a copper Handi with ghee and garlic for 1 minute.
Add the meat and cook it for about 5 minutes on high flame.
Keep it aside.Add onion, ginger paste, bay leaf, whole garam masala, and fry till half caramelized.Now add red chilli powder, turmeric powder, cumin powder, coriander powder, salt, tomato, tomato paste and cook for about 10 minutes.After 10 minutes, add the lamb meat and water.
Cover and cook until the meat is fully cooked.Extra dry the gravy water if more than one-fourth water is left.
Check for salt.Add garam masala powder, lime juice, cream and coriander leaves for garnish.
The roasted meat brings out the flavor of fat and that contributes to the satisfy along with Tawa Paratha or Jeera Rice for a weekend lunch or dinner.
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Ingredients: mustard seeds,asafoetida (hing),black sesame seeds,jaggery,black peppercorns,curry leaves,mango paste,white urad dal (split),dry red chillies,coriander (dhania) seeds,peanuts (moongphali),methi seeds (fenugreek seeds),cumin seeds (jeera),chana dal (bengal gram dal),sunflower oil

Raw Mango Puliyogare Gojju Recipe With Peanuts, 1 teaspoon White Urad Dal (Split),2 teaspoons Cumin seeds (Jeera),2 sprig Curry leaves,2 tablespoons Coriander (Dhania) Seeds,2 tablespoons Black sesame seeds,8 Dry Red Chillies,1 teaspoon Mustard seeds,1 Mango (Raw) - paste,1 teaspoon Chana dal (Bengal Gram Dal),1 tablespoon Jaggery,1/4 teaspoon Asafoetida (hing),1 teaspoon Methi Seeds (Fenugreek Seeds),2 tablespoons Sunflower Oil,2 tablespoons Raw Peanuts (Moongphali),1 teaspoon Whole Black Peppercorns, 35, South Indian Recipes, To begin making Raw Mango Puliyogare Gojju Recipe, wash and peel the raw mango.
Chop it into small cubes and make a fine paste using a mixer grinder.
Keep aside.Heat a pan and dry roast the - black sesame seeds, dry red chillies, coriander seeds, mustard seeds, fenugreek seeds, cumin seeds, and whole black pepper corns one by one, make a fine powder when cooled using a blender and keep aside.Now, heat a teaspoon of oil in the same pan, add the ground raw mango paste and cook for 5 minutes until the raw smell goes away.Add the ground masala gojju masala mix, 1/2 cup water, season with salt and mix well.Let the mixture simmer for 10 minutes till it leaves the ends of the pan.If, the mixture is too thick, you can add water at this stage and let the Raw Mango Puliyogare Gojju simmer till it becomes a thick paste.In a small tadka pan, heat oil, add the mustard, urad dal and chana dal and let it crackle.Add the asafoetida, peanuts and fry for a few minutes.
Add the curry leaves and let it splutter.Add this tadka to the bubbling Raw Mango Puliyogare Gojju.
Add the jaggery powder, mix well, simmer for another 5 minutes and switch off the flame.Serve the Raw Mango Puliyogare Gojju Recipe, mixed along with Steamed Rice and Elai Vadam for a light yet yummy weekday lunch.
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Ingredients: baking powder,milk,vivatta maida,badam (almond),broccoli,caster sugar,cocoa powder,eggs,sunflower oil

Broccoli Chocolate Muffins Recipe, 1 tablespoon Milk,1 cup Vivatta Maida,1 teaspoon Baking powder,3/4 cup Caster Sugar,3 tablespoons Cocoa Powder,1 cup Broccoli - chopped finely,1/2 cup Sunflower Oil,Badam (Almond) - a handful,2 Whole Eggs, 27, Continental, To begin making Broccoli Chocolate Muffins Recipe, grate broccoli and keep it aside.
Sieve all the dry ingredients in a bowl.In a separate bowl, whisk in eggs well, then add sugar, milk and oil.
Mix well with the help of a hand mixer.Gradually add the dry ingredients now and blend it well.Once done, finally add broccoli and mix along with almonds.
Adding almonds is optional but this increases the taste of muffins.Preheat the oven to 180 C.
Line up muffin moulds or tray with paper muffin cups.
Pour the batter till about 2/3 in each of the cavity.Bake it for 16-20 minutes or until it is cooked.
Take off the muffin pan from oven once done and allow them to cool a bit.Serve Broccoli Chocolate Muffins Recipe when they are still warm along with Fresh Figs Strawberry and Banana Smoothie Recipe during evening.
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Ingredients: tomato,tinda (apple gourd),cumin powder (jeera),ginger,salt,amchur (dry mango powder),asafoetida (hing),red chilli powder,cloves garlic,coriander (dhania) leaves,onion,coriander powder,turmeric powder,garam masala powder,sunflower oil

Stuffed Bharwa Tinda Recipe (Stuffed Apple Gourd), 1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin powder (Jeera),1 inch Ginger - chopped,1 teaspoon Garam masala powder,1/2 teaspoon Amchur (Dry Mango Powder),Salt - to taste,2 sprig Coriander (Dhania) Leaves - chopped,1 teaspoon Red Chilli powder,1 Onion - chopped,2 teaspoon Coriander Powder (Dhania),2 Tomatoes - chopped,4 Tinda (Apple Gourd),4 cloves Garlic - chopped,Sunflower Oil,1 pinch Asafoetida (hing), 45, Punjabi, To begin making the Stuffed Bharwa Tinda Recipe, heat a kadai with oil, add ginger and garlic and saute until it softens.Add chopped onions and saute until they turn golden brown, at this point you can add chopped tomatoes and a bit of salt and saute till the tomatoes soften.Add all the spice powders and keep sautéing until the masala combines well.
Switch off the heat.
Allow the mixture to rest for some time..In the meanwhile, peel the tinda or the apple gourds, slit them on the top cross wise.
Do the same for the rest of the tinda.Grind the mixture in the grinder to form a smooth paste and start stuffing the mixture into the cut tinda as much as possible.Heat a pressure cooker, drizzle some oil place the stuffed tinda inside the pressure cooker and gently cook them on low heat.
Add the remaining stuffed mixture also and sprinkle some salt and add a cup of water.Pressure cook them for about 3 whistle and allow the pressure to release naturally and serve hot with chopped coriander leaves.Serve the Stuffed Bharwa Tinda Recipe along with jeera rice, phulka and Sweet & Spicy Raw Papaya Moongfali Ki Subzi by the side.
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Ingredients: horse gram flour,salt,mustard seeds,cloves garlic,water,cumin seeds (jeera),green chillies,sunflower oil

Maharashtrian Kulith Shengole Recipe - Spicy Horse Gram Flour Dumplings, Salt - to taste,1 teaspoon Mustard seeds,2-3 Green Chillies - finely chopped,Lukewarm Water - as required,1/2 teaspoon Cumin seeds (Jeera),5-6 cloves Garlic - finely chopped,1 cup Horse Gram Flour,2 tablespoon Sunflower Oil, 30, Maharashtrian Recipes, To begin making Kulith Shengole, get prep with all the ingredients and mix together the flour, half of the garlic, half of the chillies, a tablespoon oil, and salt in a Mixing bowl.Add warm water to make a stiff, pliable dough.
Knead the dough well.Make log shaped dumplings from the dough.
Cover and keep them.In a Pan/Kadai, heat the remaining oil.Add the mustard seeds.
Once they splutter, add the cumin seeds.Add the rest of the garlic and green chillies.
Add about 1-1/2 cups water and bring it to a rolling boil.Drop the dumplings one by one in the boiling water.Cook covered till the dumplings are cooked through (about 7-8 minutes).Serve Kulith Shengole alone, or with Roti, Bhakri, or Hot Steamed Rice for lunch.
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Ingredients: cashew nuts,dry fruits silver,milk,saffron strands,dried rose,sugar,cardamom powder (elaichi)

Saffron Cream Milk Recipe, 2 tablespoons Cashew nuts - powdered,1 teaspoon Cardamom Powder (Elaichi),10 Saffron strands,Dried rose petals - as required for garnishing,Dry Fruits - silver,1 liter Milk,Saffron strands - as required for garnishing,3 tablespoon Sugar, 130, North Indian Recipes, To begin making the Kesar Malai Doodh Recipe, heat milk in a heavy bottom pan and add saffron strands, cardamom powder and cashew nut powder into the milk.When the milk comes to a rolling boil, turn the heat to low and simmer the milk for 3-4 minutes.Turn off the heat and allow the cream collect on top of the boiled milk.Gently remove the cream and store it in a container.Heat the milk again and simmer for another 3-4 minutes.Again turn off the heat and allow the cream collect on top.
Once again remove the cream and add it into the previous cream.
Repeat this process 2-3 times.To serve the Kesar Malai Doodh, pour the milk from a little height into a tall steel glass and spoon the collected cream over the milk.
Garnish with saffron strands, dried rose petals and dry fruits slivers.
Serve hot.Serve Kesar Malai Doodh during winter evenings with a side of Jalebis for a tasty treat.
This is a famous dessert, especialyy in Rajasthan, Gujarat and Punjab and is also served in weddings during winters.
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Ingredients: salt,arhar dal (split toor dal),green chilli,asafoetida (hing),coconut,mustard seeds,cloves garlic,dry red chilli,curry leaves,coriander (dhania) leaves,cumin seeds (jeera),buttermilk,rice flour,turmeric powder,sunflower oil

Lentil Bread Buttermilk Recipe (Lentil Piles in Yogurt Surri), 1 Dry Red Chilli,Sunflower Oil,2 tablespoon Fresh coconut - grated,4 cloves Garlic,2 Dry Red Chilli,1 sprig Coriander (Dhania) Leaves - chopped,Salt - to taste,1 Green Chilli,1 teaspoon Cumin seeds (Jeera),1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Mustard seeds,1 teaspoon Rice flour,1 cup Buttermilk,1/4 teaspoon Turmeric powder (Haldi),1 sprig Curry leaves - chopped,1 sprig Curry leaves,1/2 cup Arhar dal (Split Toor Dal),1 pinch Asafoetida (hing), 40, Tamil Nadu, To begin making the Paruppu Urundai Mor Kuzhambu Recipe, we will first pressure cook the toor dal with water, turmeric powder and salt in a pressure cooker for about 2 whistle.Once the pressure is released naturally, you can transfer the cooked toor dal into a mixing jar along with garlic, hing, dry red chillis and grind it into a smooth paste.Heat a flat skillet with oil, add chopped curry leaves and allow it splutter.
Add ground dal mixture and mix till it all comes together.At the end add chopped coriander leaves and mix well, switch off the flame and keep it aside to cool down.Once it cools down, start shaping them into medium sized balls.
You can keep a vegetable or Idli steamer on with water over the stove.Once the steamer is heated up, place the balls inside the steamer and steam them for about 15 minutes till it firms up.Meanwhile grind coconut, green chilli, rice flour and cumin seeds in a mixer to a smooth paste by adding water.Heat a sauce pan and mix buttermilk and ground coconut paste together, add turmeric powder, salt and bring it to a boil.Slowly add the steamed lentil balls into the curry and boil on simmer for about 2 minutes.
Switch off the heat and keep things ready for tempering.Heat a small tadka pan, add oil, once it is heated up add mustard seeds allow it to crackle and add curry leaves and dry red chilli.
Let it splutter for few seconds and pour this tadka over the curry and serve.Serve the Paruppu Urundai Mor Kuzhambu along with steamed rice, dollop of ghee and a poriyal by the side to finish lunch.
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Ingredients: ghee,mixed nuts (almonds cashewnuts),water,sugar,cardamom powder (elaichi),cocoa powder,sooji (semolina rava)

Chocolate And Semolina Halwa Recipe, 1 tablespoon Cocoa Powder,1 tablespoon Mixed nuts - Sliced (almonds and cashewnuts),3 tablespoons Ghee,1/2 teaspoon Cardamom Powder (Elaichi),1-1/3 cups Hot water,1/2 cup Sugar,1/2 cup Sooji (Semolina/ Rava), 30, South Indian Recipes, To begin making Chocolate And Semolina Halwa Recipe, Heat ghee in a kadai.Once the ghee melts, add semolina and roast till it starts giving a nice aroma and the color changes to light golden brown.Add cocoa powder.
Mix it well.Now add the hot water slowly and keep stirring the halwa.Add sugar and green cardamom powder and mix well.Once the sugar mixes completely, cover the kadai and let the halwa simmer for 2 more minutes.Now transfer the halwa into a serving bowl and garnish halwa with the sliced almonds and cashewnuts.
Chocolate and Semolina Halwa is ready to serve.Serve Chocolate And Semolina Halwa Recipe on kids gatherings or as a treat to them when they return from playtime, along with Curd Jantikalu Recipe (Crispy Curd Snacks) and Tea Sandwich Recipe With Beets, Radish, Avocado and Arugula.
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Ingredients: baking powder,salt,wheat flour,bananas,flax seed powder (flax meal),water,canola oil,brown sugar (demerara sugar),flour (maida),butter

Eggless Whole Wheat Banana Bread Recipe-Vegan Options, 1/2 cup Butter,1 cup All Purpose Flour (Maida),2 teaspoons Baking powder,2 tablespoons Flax seed powder (flax meal),6 tablespoons Chilled water,1/4 teaspoon Salt,3/4 cup Canola Oil,1-1/2 cups Ripe Bananas - mashed,1 cup Whole Wheat Flour,3/4 cup Brown Sugar (Demerara Sugar), 75, Continental, To begin making the Whole Wheat Banana Bread Recipe, first get all the ingredients ready and keep aside.To Make the flax meal egg replacer If your recipe asks for 2 eggs, measure 2 tablespoons of flax meal along with 6 tablespoons of water.
Stir well and let the mixture rest for about 15 minutes.
This process of resting helps the flax meal mixture develop a gelatinous consistency similar to eggs.To make the Batter Next preheat the oven to 180 C.
 Prepare a loaf pan greased with butter and flour.
Keep aside.Into a large bowl or the bowl of the KitchenAid Stand Mixer with the paddle attachment, add in the flax meal egg replacer, oil, salt and whisk them together until fluffy.
Gradually add in the sugar, baking powder, the bananas and finally the flours.Beat all the ingredients together until well combined and fluffy.
Dont over beat as your dont want the air pockets to die down with too much beating.Pour the Banana Bread Cake batter into the preapared loaf pan and bake in the preheated oven for 35 - 40 minutes or until done.
This you will know when you insert a clean toothpick or a knife and it should come out clean with a little sticky crumbs.Serve the Whole Wheat Banana Bread along with Masala Chai Recipe to make your evening special.
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Ingredients: ajwain (carom seeds),red chilli powder,cloves garlic,curry leaves,coriander (dhania) leaves,colocasia root (arbi),onion,turmeric powder

Arbi Ajwain Ki Sabzi Recipe (Roasted Colocasia Stir Fry With Ajwain), 300 grams Colocasia root (Arbi),1/2 teaspoon Turmeric powder (Haldi),1 tablespoon Ajwain (Carom seeds),1 teaspoon Red Chilli powder,2 cloves Garlic - finely chopped,1 sprig Curry leaves - finely chopped,1 sprig Coriander (Dhania) Leaves - finely chopped,1 Onion - thinly sliced, 40, Rajasthani, To begin making the Arbi Ajwain Ki Sabzi Recipe (Roasted Colocasia Stir Fry With Ajwain), first wash the arbi well under running water to remove all the dirt and mud.Place the arbi in the pressure cooker with quarter cup water.
Cover and pressure cook for three to four whistles and turn off the heat.
Allow the pressure to release naturally.
Once done, peel the skin of the arbi and cut it into wedges or dices.
Keep aside.Heat a teaspoon  of oil in a wok/ kadai, add the ajwain seeds, onion and garlic.
Saute until the onions become tender.
Once the onions are tender, add the curry leaves, cooked arbi and the remaining ingredients.
Add the salt to taste.
Stir fry on medium heat for about 3 to 4 minutes until the masalas are well incorporated into the arbi to make a sabzi.
Taste and adjust the salt and chili accordingly.Once done, remove from the pan, transfer to a serving bowl, stir the coriander leaves and serve.Serve the Arbi Ajwain Ki Sabzi along with Rajasthani Panchmel Dal, Phulka and Salad to make a wholesome and complete meal.
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Ingredients: tomato,cloves garlic,curry leaves,st flower,onion,turmeric powder,salt,green chilli,cardamom (elaichi) podsseeds,barnyard millet,star anise,garam masala powder,mint leaves (pudina),red chilli powder,button mushrooms,ginger,bay leaves (tej patta),coriander (dhania) leaves,cinnamon stick (dalchini),coriander powder,cloves (laung)

Barnyard Millet Mushroom Biryani Recipe, 1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),2 Green Chilli - chopped,2 Stone flower,1 teaspoon Garam masala powder,Salt - to taste,2 Bay leaves (tej patta),4 cloves Garlic - chopped,1 inch Ginger - chopped,2 Barnyard Millet - soaked,5 sprig Coriander (Dhania) Leaves,2 inch Cinnamon Stick (Dalchini),2 Tomatoes - chopped,2 Cloves (Laung),1/2 teaspoon Turmeric powder (Haldi),1 Cardamom (Elaichi) Pods/Seeds,2 Onion - sliced,5 sprig Mint Leaves (Pudina),1 Star anise,1 sprig Curry leaves,300 grams Button mushrooms - quartered, 40, Indian, To begin making the Barnyard Millet Mushroom Biryani, we will first grind the ingredients mentioned in the list to a fine paste and keep it aside.Heat a kadai with oil, add all the whole spice first and leave it for 10 seconds for the aroma to be released.Add the curry leaves and allow it splutter, add chopped onions, ginger, garlic and saute them until it softens.Once the onions softens, add chopped tomatoes, little bit of salt so that the tomatoes will get cooked faster.When the tomatoes become mushy, add the ground green paste and add all the spice powders mentioned in the list.Once the masala start to bubble, you can add chopped mushroom and give it a toss.
Add about ¼ cup of water and allow the mushroom to cook with the masalas.Later add the barnyard millet and 2 cups of water and check for salt.
Stir well and cover it with the lid and cook in low heat for about 15 minutes.After 15 minutes, you can open the lid and mix the millet rice with the masala well and serve.Serve the Barnyard Millet Mushroom Biryani Recipe along with a spinach raitha, cucumber salad to go along with your meal.
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Ingredients: salt,ginger,green chilli,ghee,mustard seeds,curry leaves,curry leaves,white urad dal (split),dry red chillies,peanuts (moongphali),chana dal (bengal gram dal)

High-Protein Peanut Chutney Recipe-Indian Style Peanut Chutney Without Coconut, Curry leaves - handful,3/4 cup Roasted Peanuts (Moongphali),1 teaspoon White Urad Dal (Split),1 Green Chilli,1/2 teaspoon Mustard seeds,Salt - to taste,1 teaspoon Ghee,1/2 inch Ginger,1/2 teaspoon Ghee,2 tablespoons Chana dal (Bengal Gram Dal),1/4 teaspoon White Urad Dal (Split),1 sprig Curry leaves,1-2 Dry Red Chillies, 30, Indian, To begin making the Peanut Chutney Recipe, first place a pan on the heat.
Melt the ghee in it, reduce the heat to low and add peanuts.
Roast them for two to three minutes on a low flame till the peanuts are slightly brown.Next, add urad dal and chana dal to it and roast again till the dals start turning light brown and smell toasted and nutty.Once done add curry leaves and the green chilli.
Stir this for a minute and turn off the heat.
Allow the roasted ingredients to cool down for 5 minutes.Once cooled, place all the roasted ingredients to a mixer grinder and grind it together with ginger, salt and a little water to a smooth paste.
Transfer the peanut chutney into a bowl and keep aside.Now to temper the chutney, place a tadka pan on the heat.
Warm some ghee in it.Add in the mustard seeds and allow the seeds to crackle.
After the mustard seeds have crackled add the urad dal, curry leaves and the red chilis and allow them to splutter as well.
Turn off the heat and  pour the tempering over the peanut chutney, mix well and serveServe the Peanut Chutney along with Aval/ Poha Dosa, Goan Shepeche Polle, Ragi Idli or even Kuzhi Paniyaram as a healthy accompaniment.
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