anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt salt,bay leaf (tej patta),paneer,cardamom (elaichi) podsseeds powder,rajgira flour (amaranth flour) binding,curd,coriander (dhania) leaves,cinnamon stick (dalchini),bottle gourd (lauki),coriander powder,turmeric powder,green chillies,garam masala powder,sunflower oil

No Onion No Garlic Lauki Paneer Kofta Curry Recipe, 1/2 teaspoon Turmeric powder (Haldi),2 sprig Coriander (Dhania) Leaves - finely chopped,Sunflower Oil - for cooking,1 Bay leaf (tej patta) - torn,Salt - or rock salt to taste,1/2 teaspoon Coriander Powder (Dhania),2 cups Tomatoes - cubed,2 Green Chillies - finely chopped,1 Cinnamon Stick (Dalchini),2 Cardamom (Elaichi) Pods/Seeds - pounded into powder,1/4 cup Rajgira Flour (Amaranth Flour) - for binding,1/2 cup Curd (Dahi / Yogurt),1/4 teaspoon Turmeric powder (Haldi),200 grams Paneer (Homemade Cottage Cheese) - crumbled,1/4 teaspoon Garam masala powder,500 grams Bottle gourd (lauki) - peeled and grated, 70, North Indian Recipes, We begin making No Onion No Garlic Lauki Paneer Kofta Curry Recipe, heat a heavy bottomed pan or kadhai with oil.
Add tomatoes, green chillies, cumin seeds, little bit of turmeric powder and salt.
Cook till the tomatoes are soft and mushy.Once the tomatoes are cooked set aside to cool.Then blend the mixture into a smooth paste using a blender or a mixer grinder.For making the Koftas, Keep all the ingredients ready, drain out the water from the lauki and mix it with other ingredients including paneer, turmeric powder, garam masala powder, rajgira flour, salt in a bowl and make small sized kofta balls.In order to use less oil for the kofta you can fry the koftas in a Paniyaram Pan with a teaspoon of oil for each kofta and cook it for about 2 minutes.Once done keep it aside until the gravy is made.Heat a separate Kadai with little bit of oil and add the spices - cinnamon,cardamom pods and bay leaf.
Then add the tomato paste with the rest of the spice powders into the curry and cook it for about 5 minutes.Once done add the yogurt, give it a stir and let it boil for 5 more minutes.
Add the koftas after you transfer the gravy into a serving dish so that the koftas do not turn soggy.Serve your mouth-watering No Onion No Garlic Lauki Paneer Kofta Curry Recipe with Ajwain Puri, Palak Raita and Kachumber Salad for your weekday meal.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/sept-21/Lauki_Paneer_Kofta_Curry_No_onion_No_Garlic_Vrat_Recipe-3.jpg, 15
Ingredients: salt,sunflower oil,coriander powder,bay leaf (tej patta),red chilli powder,black peppercorns,onion paste,curd,dry red chilli,coriander (dhania) seeds,cinnamon stick (dalchini),mutton,ginger paste,turmeric powder,cloves (laung),garlic paste

Rajasthani Style Mutton Banjara Recipe, 2 tablespoon Red Chilli powder,1 teaspoon Coriander (Dhania) Seeds - roasted and crushed,4 Dry Red Chilli,2 Bay leaf (tej patta),Salt - to taste,3/4 cup Onion - paste,4 Whole Black Peppercorns,750 grams Mutton,2 tablespoon Coriander Powder (Dhania),1 tablespoon Ginger - paste,4 tablespoon Curd (Dahi / Yogurt),1/4 cup Sunflower Oil,1 teaspoon Turmeric powder (Haldi),1 tablespoon Garlic - paste,4 Cloves (Laung),1/2 inch Cinnamon Stick (Dalchini), 50, Rajasthani, To begin making the Rajasthani Mutton Banjara recipe, heat oil in a non stick wok and add bay leaf, pepper, cloves, cinnamon and dry red chilies and sauté for a minute.Add onion paste and fry till raw smell goes off.Now add ginger garlic paste and fry it till its golden in colour and leaves a nice aroma.Add mutton along with curd and mix well.
Cook on high till curd water evaporates.Now add coriander powder, red chilli powder, turmeric and mix well.
Fry on low heat till oil starts leaving from sides.Add warm water as per requirement and adjust salt to taste.
Mix well and pressure cook the mutton till soft.
Carefully remove the lid and add crushed coriander seeds all over and give a gentle mix.
Serve Rajasthani Mutton Banjara along with Roomali Roti, Phulkas or Steamed rice for a weekend dinner.
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Ingredients: salt,chicken breasts (bless) cubes,sunflower oil,paprika powder,onion powder,garlic powder,eggs,black pepper powder,buttermilk,flour (maida),corn flakes,wheat bread crumbs,dried oregano

Crispy Chicken Nuggets Recipe - KFC Style, 1/4 cup Corn flakes - crushed,1 teaspoon Garlic powder,Salt - to taste,Sunflower Oil - as required for deep frying,1/2 cup Whole Wheat Bread crumbs,1 teaspoon Dried oregano,300 grams Chicken breasts - (boneless) cleaned and washed and cut into 2 inch cubes,1/2 teaspoon Salt,4 tablespoon All Purpose Flour (Maida),1 teaspoon Black pepper powder - adjustable,1 teaspoon Onion powder,5 tablespoon Buttermilk,1/2 teaspoon Paprika powder,1-1/2 teaspoon Black pepper powder,2 Whole Eggs - beaten, 40, Continental, To begin making the Crispy Chicken Nuggets Recipe - KFC style recipe, wash and clean the chicken thoroughly.In a bowl, add chicken, buttermilk, salt and pepper powder, mix well.
Cover and marinate it in the fridge for 3 to 4 hours.Remove from fridge and drain off excess buttermilk.Place all-purpose flour on a wide flat plate.Beat eggs and place it in a bowl.In a wide bowl, mix panko bread crumbs, crushed corn flakes, oregano, salt, paprika, pepper powder, garlic powder, and onion powder and mix well.
Adjust spices to your taste preference.In a frying pan, heat oil for deep frying.Take a piece of chicken and first coat it with all-purpose flour, immediately dip it in egg and then coat with panko bread crumb mix.Repeat the process with all the chicken pieces.Once the oil is hot, reduce flame to medium and carefully drop the coated chicken pieces in oil, few pieces at a time, making sure you don’t overcrowd the frying pan.
Deep fry the chicken nuggets until golden brown evenly.Once cooked, remove from oil and drain the Crispy Chicken Nuggets on a paper towel and serve hot.Serve Crispy Chicken Nuggets Recipe - KFC style recipe when hot, with delicious dips like cottage cheese dip, peanut chilli dipping sauce or tzatziki recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Chicken_Nuggets.jpg, 13
Ingredients: salt,stalk coriander (dhania) leaves,vegetable stock water,black pepper powder ground,milk,cloves garlic,virgin olive oil,spinach leaves (palak)

Light And Healthy Spinach Soup Recipe, 1 Stalk Coriander (Dhania) Leaves - chopped,2 teaspoon Extra Virgin Olive Oil,Salt - to taste,500 grams Spinach Leaves (Palak) - washed and chopped,1 clove Garlic,1 cup Milk,Black pepper powder - freshly ground to taste,1 cup Vegetable stock - or water, 40, Continental, To begin making the Light and Healthy Spinach Soup Recipe, we will first get all the ingredients ready.Heat oil in large saucepan;add in the garlic and celery and saute for a few seconds.
Add in the chopped spinach, sprinkle some salt and saute on medium heat until the spinach is wilted and cooked.Add all the ingredients into a blender, and blend to make a smooth puree.
Note: If your blender does not take in hot ingredients, then allow the blender to cool completely and then add the ingredients to the blender.
Once blender, pour the Spinach Soup into as sauce pan.
Adjust the consistency of the soup by adding more or less milk or water/stock.
Check the salt and pepper levels and adjust to suit your taste.Bring the soup to a boil only when you are ready to serve to retain the maximum nutrition.Serve Light And Healthy Spinach Soup Recipe with a bread like Whole Wheat Seeded Loaf Recipe and Cape Gooseberry Salad Recipe to make a complete meal.
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Ingredients: ginger,coconut,fennel seeds (saunf),black peppercorns,mango,parangikai pumpkin yellow,dry red chillies,coriander (dhania) seeds,cumin seeds (jeera),methi seeds (fenugreek seeds),green chillies,sunflower oil

Malwani Pumpkin And Raw Mango Curry Recipe, 3 Green Chillies,1 Kaddu (Parangikai/ Pumpkin) - yellow one,1/2 teaspoon Whole Black Peppercorns,2 tablespoons Fresh coconut - grated,1 teaspoon Cumin seeds (Jeera),1 Mango (Raw) - peeled and diced,2 Dry Red Chillies,1 teaspoon Fennel seeds (Saunf),1/4 teaspoon Methi Seeds (Fenugreek Seeds),1/2 teaspoon Coriander (Dhania) Seeds,1 tablespoon Sunflower Oil,1/2 teaspoon Ginger - grated, 40, Malvani, To begin making the Malwani Pumpkin And Raw Mango Curry Recipe, lightly dry roast each of these spices separately – dried red chilies, cumin seeds, fennel seeds, fenugreek seeds, black pepper corn, coriander seeds.
Let it cool and then grind into fine powder.Heat oil in a heavy bottomed pan.
Add slit green chilies, grated ginger and saute for a minute.
Then add the ground powder and saute for a minute.Add raw mango cubes into the pan along with salt along with little water cook until mango is 3/4 cooked.Add the pumpkin cubes and cook until pumpkin is well done.
Add little water if required during cooking.
 The Malwani Pumpkin And Raw Mango Curry should be semi dry.Finally add grated coconut and turn off the flame.
Serve hot.
Serve Malwani Pumpkin And Raw Mango Curry along with Cauliflower Thoran and Steamed Rice for a weekday lunch or dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/jyothir/Malwani_Pumpkin__Raw_Mango_Curry.jpg, 12
Ingredients: salt,corn flour,cloves garlic,orange juice,onion,black pepper powder,chicken breasts,red chilli sauce,sunflower oil

Sweet Chili & Orange Chicken Recipe, 1 teaspoon Corn flour,Salt - to taste,1 Onion - cut into squares,3 tablespoons Red Chilli sauce,1/2 cup Fresh orange juice,3 Chicken breasts,6 cloves Garlic - chopped,Sunflower Oil,1 teaspoon Black pepper powder, 40, Continental, To begin making the Sweet Chili & Orange Chicken Recipe, We will heat a flat skillet with oil on medium flame, add garlic and onions and saute for a couple of minutes until the onions are just about softened.
Add the chicken breasts and grill them along with a little salt till the chicken gets roasted and turns golden brown.In the meantime, in a mixing bowl combine all the ingredients for the sauce - orange juice, red chilli sauce, corn flour and pepper powder along with 1/2 cup water.Reduce the heat and add the orange sauce mixture to the grilled  Allow the Sweet Chili & Orange Chicken to cook in low heat for at least 15 minutes until the grilled chicken gets well coated.This will help to develop the flavor and it will slowly start to thicken up.
Once the Sweet Chili & Orange Chicken is thick, turn off the flame and transfer to a serving bowl and serve hot.Serve the Sweet Chili & Orange Chicken along with a bowl of Burnt Garlic Veg Fried Rice Recipe to make your lunch simple and delicious.
You can finish off with a Banana Cream Pie Recipe as dessert.
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Ingredients: salt,cumin powder (jeera),bay leaf (tej patta),paneer,coriander (dhania) leaves,saffron strands,milk,water,fennel powder,cinnamon stick (dalchini),cardamom powder (elaichi),turmeric powder,cloves (laung),mustard oil refined oil

Kashmiri Style Chaman Recipe-Qaliya Cottage Cheese Curry, 1 teaspoon Cumin powder (Jeera),Coriander (Dhania) Leaves - for garnish,Salt - to taste,2 to 3 Saffron strands,1 cup Milk,2 tablespoons Turmeric powder (Haldi),Mustard oil - or refined oil as required,1 Cinnamon Stick (Dalchini),500 grams Paneer (Homemade Cottage Cheese) - cut into 1,3 tablespoons Fennel Powder,1 teaspoon Cardamom Powder (Elaichi),1 Bay leaf (tej patta),4 Cloves (Laung),6 cups Water, 45, Kashmiri, To begin making the Kashmiri Style Chaman Recipe, firstly heat oil in a wok/kadai and add bay leaf, cinnamon and cloves.Add water to the wok and as it comes to boil, add turmeric powder, cinnamon powder, salt and fennel powder and mix.Let the gravy boil and reduced a little.
Now add paneer pieces and cook till paneer turns soft and the curry starts to thicken.Add 1 cup of whole fat milk and saffron, stir well and cook till required consistency.Now add cardamom powder and turn off the gas.Garnish Kashmiri Style Chaman with fresh chopped coriander and it is ready to be served.Serve Kashmiri Style Chaman Recipe with Kashmiri Kesar Pulao or Homemade Butter Naan for a nice lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/CHAMAN_QALIYA.jpg, 14
Ingredients: salt,wheat flour,milk ed,tme leaves,capers,virgin olive oil,dry yeast,sugar,onion,dried oregano

Focaccia Bread with Sweet Onion and Capers Recipe, 1 teaspoon Sugar,1 teaspoon Active dry yeast,1 Onion - sliced,Salt - to taste,2 teaspoon Capers,4 tablespoon Extra Virgin Olive Oil,1 teaspoon Dried oregano,1/4 cup Milk - warmed,1 cup Whole Wheat Flour,1 teaspoon Fresh Thyme leaves, 150, Italian Recipes, To begin making the Focaccia Bread with Sweet Onion and Capers, take lukewarm milk, add sugar and yeast, mix it with the help of spoon and keep it aside for 10 minutes till it froths.Meanwhile take all-purpose flour in a large vessel and add salt and 2 tablespoons of olive oil.Now make a well in between of the flour and pour the milk with yeast and sugar.Knead the dough with hands (if the dough needs extra water u can add it).
Make a soft dough.Now sprinkle flour on a flat surface and make the dough soft by kneading with hands for about 10 minutes.Take a flat baking greased tray and put the dough over it.
Make the dough even on all sides by tapping with your hands.
I took 4 *4 inches baking tray.Now cover it with a cloth and place it on a warm place till the dough rises.
I placed the dough in the oven.Until the dough rises, start preparing the topping.
Take 2 tablespoon olive oil in a saucepan and add onions and a teaspoon of sugar and caramelize for 10 minutes.
Switch it off and keep it aside.Preheat Oven to 200 degrees Celsius.After 2 hours you can see the dough has risen so well.
Knock it off and add salt and knead well.Place the dough on a greased baking sheet, then place the bread and flatten it.
Sprinkle the caramelized onions and add the capers.
Sprinkle some dried herbs.Bake it in the oven for 20 to 25 minutes or till u see a nice brown color on the top.Serve the Focaccia Bread with Sweet Onion and Capers Recipe along with Penne Pasta in Spinach Basil Sauce Recipe and a light soup like Light And Creamy Broccoli Soup Recipe.
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Ingredients: cumin powder (jeera),kashmiri red chilli powder,asafoetida (hing),coriander (dhania) leaves,ajwain (carom seeds),lemon,sunflower oil spray,turmeric powder,salt,water knead,green chilli,mint leaves (pudina),flour (maida),garam masala powder,coconut,sugar,sesame seeds (til seeds),ginger,ghee,gram flour (besan),poppy seeds,coriander powder

Baked Bhakarwadi Recipe, 1 teaspoon Cumin powder (Jeera),Water - to knead,1 teaspoon Ajwain (Carom seeds),1/3 cup Sugar,1 cup Gram flour (besan),1 tablespoon Ghee,Sunflower Oil - spray,1 tablespoon Green Chilli - finely chopped,1/2 cup Dessicated Coconut,Salt - to taste,1 tablespoon Ginger - grated,1 tablespoon Mint Leaves (Pudina) - finely chopped,1 teaspoon Turmeric powder (Haldi),2/3 cup All Purpose Flour (Maida),1 tablespoon Coriander (Dhania) Leaves - finely chopped,1 teaspoon Kashmiri Red Chilli Powder,1/2 teaspoon Turmeric powder (Haldi),1/2 Lemon - juiced,1/2 tablespoon Coriander Powder (Dhania),1/4 cup Sesame seeds (Til seeds),1/2 teaspoon Garam masala powder,1/4 cup Poppy seeds,1/4 teaspoon Asafoetida (hing), 60, Maharashtrian Recipes, To begin making Baked Bhakarwadi Recipe, in a medium bowl add all the ingredients listed under "For the Dough" like the all purpose flour, gram flour, turmeric powder, kashmiri red chilli powder, ghee, salt to taste and stir well.
Add water little by little and knead until you get a firm dough.
Cover with a damp cloth and keep aside.Heat up a pan, add poppy seeds and sesame seeds.
Roast them on low flame until nice aroma comes out.
Once done transfer the seeds to a bowl and keep aside.In the same pan roast dry coconut until slightly golden.
Remove that and keep aside.
In a mixer add roasted poppy seeds, sesame seeds, coconut and all the other ingredients (Except sugar) listed under "For the Filling".
Pulse couple of times so that everything is mixed well.
Now add the sugar and stir with a spoon.
Keep the Bhakarwadi filling aside.Preheat oven to 180 C.
Keep your work space ready by greasing the place with a few drops of oil.
Divide the Bhakarwadi dough to 3 equal balls.
Work one by one.Place one ball and roll out thin.
Brush with some lemon juice.
Spread 1/3rd of the prepared filling.
Press with your hand to keep the filling in place.
Roll in from the corners and until the end to get a cylindrical roll.Press well on the top.
Use a knife and cut them in 1/4 inch sized pieces pinwheels.
Arrange the filled Bhakarwadi on a baking tray lined with wax paper.
Bake the Bhakarwadi for about 35 to 40 minutes or until brown and crispy.
Cool down and store in an airtight container.Serve Baked Bhakarwadi Recipe as a tea time snack along with a hot cup of Adrak Chai.
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Ingredients: salt,wheat flour,ghee,jaggery,water,gram flour (besan),poppy seeds,cardamom powder (elaichi),flour (maida),sesame seeds (til seeds),sunflower oil

Gul Poli Recipe (Maharashtrian Jaggery & Sesame Stuffed Flatbread), 1 cup All Purpose Flour (Maida),1 tablespoon Sunflower Oil - hot,Salt - to taste,1 teaspoon Cardamom Powder (Elaichi),Lukewarm Water - as required,1 cup Whole Wheat Flour,3/4 cup Jaggery,1-1/2 tablespoon Ghee,1-1/2 tablespoon Gram flour (besan),Ghee - to serve,2-1/2 tablespoon Sesame seeds (Til seeds),2 teaspoon Water,1 tablespoon Poppy seeds, 80, Maharashtrian Recipes, To begin making Gul Poli recipe, we will first make the dove to prepare the poli (flat bread).
In a large mixing bowl, mix the wheat flour and the all purpose flour along with salt.Heat 1 tablespoon oil in a tadka pan.
Make a well in the middle of the flour mixture.
Pour hot oil in it.
Mix well.
Add warm water to make a soft dough.
Knead the dough well.
Keep aside covered with a wet cloth.
We will now proceed to make the filling for the Gul Poli.Take a mixing bowl.Grate the jaggery in it.
Add cardamon powder to it and mix well.
Add 2 tablespoon warm water to the mixture and let the jiggery dissolve in water.
The mixture should be thick and not watery.Heat a pan on medium heat.
Add sesame seeds and poppy one by one and dry roast them together for 1 minute.
Let the seeds cool.
Grind them to a smooth powder and keep aside.Heat a pan on medium heat.
Add 2 teaspoon ghee in the pan and add the gram flour.
Let the gram flour roast on low heat till it changes its color to brown and roasted aroma comes out of it.
Turn off the heat, transfer it to a plate and let it cool.Add the sesame and poppy seed powder and the roasted gram flour to the jaggery mixture and mix all ingredients well, The stuffing for Gul Poli is now ready.The dough is rested well by now.
Make a lemon size ball of the dove at a time.
sprinkle some flour on the rolling surface.
Roll the dough to the size of a poori (3-4 inch diameter circular shape).
Place 1 tablespoon filling in the center.Close it by covering the edges at top so that the filling does not come out.
The procedure is exactly the same as a stuffed paratha.Roll out the ball to a circular shape.
The Gul Polis are usually thin and they crisp up after they cool down.Meanwhile heat tawa on medium heat.
Cook the Gul Poli on both sides till golden brown.
Use ghee/oil for cooking both the sides.Serve the Gul Poli in a serving plate, top it up with ghee and serve hot as a part of festive meal.
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Ingredients: salt,ginger,rice flour,coriander (dhania) leaves,coconut,asafoetida (hing),green peas (matar) ground,sugar,sesame seeds (til seeds),lemon,potato (aloo),turmeric powder,green chillies,sunflower oil

Vatana Bateta Na Rotla Recipe - Gujarati Peas and Potato Roti, 1 teaspoon Sugar,2 teaspoon Lemon juice,3/4 cup Rice flour,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1/4 cup Coriander (Dhania) Leaves - finely chopped,1 cup Green peas (Matar) - coarsely ground,2 inch Ginger - grated,1 tablespoon Sesame seeds (Til seeds),4 Potatoes (Aloo) - boiled and grated,1/4 teaspoon Asafoetida (hing),Sunflower Oil - as needed,1/2 cup Fresh coconut - finely grated,3 Green Chillies - finely chopped, 60, Gujarati Recipes﻿, To begin making the Vatana Bateta Na Rotla Recipe, in a mixing bowl, add the rice flour and add 1 tablespoon oil to it.
Using your hand rub the oil to the flour to make a coarse crumb like mixture.Add the grated potatoes, grated coconut, green chili, ginger, coriander leaves, lemon juice, sesame seeds, sugar, salt, turmeric powder and asafetida.
Combine all the ingredients, check the salt and adjust to suit your taste.
Now add the coarsely ground peas to the mixture and give it a gentle mix.Place a flat non stick skillet pan on medium heat and add 1 or 2 tablespoons oil.
Once the oil heats up, put the Vatana Bateta No Rotla mixture in the pan and flatten it down so that the mixture fills up the pan, touches the sides of the pan.Allow it to cook so that it forms a golden crust.
once you notice the rotla is getting set and is getting baked in the pan, using a flat spatula and flip to cook on the other side.
(It's tricky but you should be able to get it right with practice).Let the crust form on the other side as well.
If necessary add few drops of oil on the sides of the Rotla.We are looking for even golden crust on all sides, once that is done allow the Rotla to rest for a few minutes in the pan.Transfer the Vatana Bateta Na Rotla to a plate and serve warm by cutting into squares or wedges.Serve the Vatana Bateta Na Rotla Recipe qualifies to be an absolutely guilt free tea time snack along with Green Chutney and Date Tamarind Chutney  and a cup of Masala Chai.
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