anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,arhar dal (split toor dal),green chilli,rice,idli rice,cloves garlic,methi seeds (fenugreek seeds),black urad dal,sunflower oil

Spicy Tomato Uttapam With Garlic Recipe, 1 Green Chilli - finely chopped,1/4 cup Arhar dal (Split Toor Dal),Sunflower Oil - for cooking,Salt - to taste,1/4 cup Black Urad Dal (Whole),1 cup Rice,2 Tomatoes,1 teaspoon Methi Seeds (Fenugreek Seeds),1 cup Idli Rice,1 clove Garlic - finely chopped, 50, South Indian Recipes, To begin making the Spicy Tomato Uttapam With Garlic Recipe, first we will prepare the uttapam batter.Wash and soak the ingredients including idli rice, raw rice, urad dal, toor dal, fenugreek seeds for about 4-5 hours and grind it using a grinder or mixer to a thick consistency.Transfer the Uttapam batter to a bowl.
Season with salt, beat the batter vigorously using a ladle and leave it to ferment overnight.The next step is to prepare the tomato uthappam.
Grind the tomatoes along with garlic pods and green chilli to a puree using a mixer grinder.Take a big bowl, add 2 to 3 cups of the base uttapam batter, the prepared tomato puree, season with salt and mix thoroughly.Heat a skillet on low flame, grease it with a little oil and pour a ladle full of the prepared batter.
Make sure you don't spread it thin like a dosa.Let it cook on one side for 2 minutes till the tomato uttapam turns golden brown at the bottom .
Once cooked, flip it and cook on the other side for another 2 minutes and transfer the tomato uttapam onto a serving plate.Likewise prepare the Spicy Tomato Uttapam With Garlic with the rest of the batter.Serve Spicy Tomato Uttapam With Garlic with South Indian Coconut Chutney, Tomato Onion Chutney or any other chutney of your choice for breakfast or as an after school snack for the kids.
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Ingredients: tomato,salt,canola oil olive oil,cumin powder (jeera) ground,coriander (dhania) leaves,black pepper powder cracked,green bell pepper (capsicum) red bell peppers,red onion dice,mango,lemon,rajma (large kidney beans),jalapenos seeds ribs

Mexican Style Fresh Rajma Bean & Raw Mango Salad Recipe, 2 Mango (Raw),1/4 cup Coriander (Dhania) Leaves - chopped,1/2 Green Bell Pepper (Capsicum) - or red bell peppers,Salt - to taste,2 tablespoon Lemon juice,1 cup Rajma (Large Kidney Beans) - soaked,1 tablespoon Canola Oil - or olive oil,1 Red onion - cut into small dice,1 Pickled Jalapenos - seeds and ribs removed,1 teaspoon Black pepper powder - freshly cracked,1 teaspoon Cumin powder (Jeera) - ground,1-2 tablespoon Honey,1 Tomato - chopped, 30, Mexican, To begin making the Fresh Mexican Rajma Bean & Mango Salad Recipe, Soak black beans overnight and boil them in a pressure cooker along with 1 cup water and bay leaf for about 5 whistle and release the pressure naturally and keep it aside.
For the VinaigretteTake lemons and squeeze them into a mixing bowl and add honey and canola oil to it.Also add roasted cumin powder to the vinaigrette and keep whisking till it comes together.
For the SaladIn a large mixing bowl add drained and boiled black beans and then add chopped onions, green bell pepper, tomatoes and deseeded jalapeno pepper.
Chop the raw mangoes and also add them into the bowl, give it a mix.
To assembleDrizzle the vinaigrette on top and mix all the ingredients together.Season Mexican Rajma Bean & Mango Salad the salad well with Salt and black pepper.
Garnish it with chopped coriander leaves.
Serve the Fresh Mexican Rajma Bean & Mango Salad Recipe with some Mexican Vegetable Nachos Recipe and Spicy Mexican Salsa Recipe to complement each other.
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Ingredients: salt,arhar dal (split toor dal),sunflower oil,green chilli,coconut,dill leaves,mustard seeds,jaggery,curry leaves,white urad dal (split),dry red chillies,peanuts (moongphali),black pepper powder,potato (aloo) cubes

Sabsige Soppu Kootu (Dill Leaf Curry) Recipe, 1 teaspoon Black pepper powder,1 Dry Red Chillies,1 Potato (Aloo) - chopped into 1/2 inch cubes,1 teaspoon Jaggery - powdered (optional),Salt - to taste,12 sprig Dill leaves,1 teaspoon Mustard seeds,1/4 cup Fresh coconut - grated,1/4 cup Raw Peanuts (Moongphali),1 Green Chilli - chopped,1 tablespoon Sunflower Oil,5 Curry leaves,1/2 cup Arhar dal (Split Toor Dal),1 tablespoon White Urad Dal (Split), 40, South Indian Recipes, To begin with Sabsige Soppu Kootu, wash and clean the leaves well and chop them finely.
Keep it aside.Now wash and soak the toor dal in water for about 15 minutes.
Drain the water and put daal in a pressure cooker.
Add the chopped dill leaves, peanuts, chopped potato and add 2 cup of water.
Cook it till the cooker releases 3 whistles.
Switch off the heat and let it cool down.In the meantime, take little oil in a pan and saute the urad dal with green chillies and pepper.
Once the urad dal  browns, turn off the flame and add grated coconut to this pan.
Once it cools, empty this mixture to a mixer jar and grind it into a smooth paste.Once the cooker has cooled down, open the lid and stir in the contents.
Make sure that the dal is cooked.
Add in the ground coconut paste, salt, jaggery powder and a cup of water in the cooker on a low to medium flame and bring it to a boil.
The kootu would have to reach to a creamy consistency.The next step is tempering.
For the process, heat oil in a pan and add mustard seeds.
Let it crackle.
Now add the red chillies and curry leaves and pour it over the gravy.Serve Sabsige Soppu Kootu with Chapatis or Steamed Rice, Carrot Poriyal  and Elai Vadam for a complete meal.
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Ingredients: salt,coriander (dhania) leaves,red chilli powder,ginger garlic paste,chicken,turmeric powder,garam masala powder,sunflower oil

Coriander Chicken Roast Recipe, 1 tablespoon Red Chilli powder,1 teaspoon Garam masala powder,3/4 cup Coriander (Dhania) Leaves - finely chopped,Salt - as needed,500 grams Chicken,1 tablespoon Ginger Garlic Paste,1/4 teaspoon Turmeric powder (Haldi),2 tablespoons Sunflower Oil, 75, North Indian Recipes, To begin making the Coriander Chicken Roast recipe, in a bowl take the finely washed and cleaned chicken.
To this bowl, add the red chilli powder,  garam masala, turmeric powder, salt, ginger garlic paste, coriander leaves.Mix everything well and allow it to marinate for 1 hour.
Then heat a pan add in oil once it heats up add in the Marinated Chicken and start cooking in a low flame.Continue cooking and stir in intervals to prevent it from getting burnt in the bottom of the vessel.
Switch off the flame once the chicken is cooked and serve hot.Serve Coriander Chicken Roast along with Steamed rice and Jeera Rasam for a weekday meal.
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Ingredients: salt,mustard seeds,asafoetida (hing),amla (nellikai gooseberry),red chilli powder,jaggery,curry leaves,cumin seeds (jeera),sunflower oil

Sweet & Spicy Amla Chutney Recipe, Sunflower Oil,100 grams Amla (Nellikai/ Gooseberry),Salt - to taste,1/4 cup Jaggery,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,2 teaspoon Red Chilli powder,1 sprig Curry leaves,1 pinch Asafoetida (hing), 55, North Indian Recipes, To begin making the Sweet & Spicy Amla Chutney Recipe, pressure cook the amla along with a little water for three whistles.
Once the pressure is released, open the cooker and deseed the alma.Grind the cooked amla in a mixer along with a little water and make into a smooth paste.Heat a kadai with oil, add the cumin seeds, mustard seeds and hing, allow it to crackle.Add red chilli powder and give it a stir, add ground amla paste and mix well.
Add jaggery and salt and cook for a few minutes until the mixture comes together.Serve the Sweet & Spicy Amla Chutney Recipe along with Crispy dosa or thalipeeth to enjoy it along with your breakfast meal.
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Ingredients: coconut,pistachios,milk,saffron strands,sugar,badam (almond),cardamom powder (elaichi),cashews

Nariyal Ki Kheer Recipe - Coconut Pudding, 1 tablespoon Whole cashews - chopped,Saffron strands - a pinch,3/4 cup Sugar - adjustable,1 Fresh coconut - grated,1 tablespoon Badam (Almond) - chopped,1/2 teaspoon Cardamom Powder (Elaichi),1 tablespoon Pistachios - chopped,1 liter Milk, 70, Indian, To begin making Nariyal Ki Kheer Recipe, crush and soak the saffron strands in 1 teaspoon warm milk.In a thick bottom pan, bring the rest of the milk to boil on a medium heat.
You need to stir in continuously to avoid any sticking to the base.
Keep stirring till the milk is reduced to just half of the original amount.Now add grated coconut to milk and stir it firmly until it again starts boiling.Cook on low medium heat for about 15-20 minutes or till the coconut is cooked well.Now add sugar, cardamom powder, saffron, almonds, cashews and pistachios.
Stir it well and cook it for 5-7 minutes further, or till the nuts are cooked.Garnish it with some remaing dry fruits and serve warm or chilled.Serve Nariyal Ki Kheer Recipe as a dessert with Puri Recipe, Peshawari Chole Recipe, and Satvik Carrot Sprout Salad.
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Ingredients: baking powder,salt,eggs,butter (or sunflower oil),makki ka atta (yellow corn meal flour) corn flour,sugar,onion,sweet corn,green chillies jalapenos,flour (maida),buttermilk

Mexican Cornbread Recipe, 3 teaspoons Baking powder,3 Green Chillies - or Jalapenos chopped,Salt - to taste,2 teaspoons Sugar,1 Onion - finely chopped,1 Whole Egg - whisked,1/2 cup All Purpose Flour (Maida),1 cup Buttermilk,1 tablespoon Butter - + 2 more tablespoons (or sunflower oil),1/2 cup Sweet corn,1 cup Makki Ka Atta (Yellow Corn Meal Flour) - or corn flour, 30, Mexican, To begin making Mexican Cornbread Recipe, first preheat the oven to 180 degree Celsius.Brush a 9 inch non-stick baking pan with 1 tablespoon oil or melted butter.In a mixing bowl, add the flours, baking powder, chopped chillies, onion, salt and sugar.In another bowl, whisk together the buttermilk, 2 tablespoon oil or butter, sweet corn and egg.Mix the dry ingredients with the wet till fully incorporated and a thick consistency is obtained.Pour in the prepared pan and bake for about 20-22 minutes (timing may change depending on the pan size and oven efficiency) till the bottom is brown and a tester inserted comes out clean.Serve Mexican Cornbread Recipe with a Mexican menu of Mexican Black Bean Corn Soup and Baked Mexican Rice and end the meal with dessert like Creme Caramel Flan.
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Ingredients: salt,ginger,ajwain (carom seeds),water,cumin seeds (jeera),rice flour,green chillies

Gujarati Khichu Recipe - Steamed Rice Flour Savory Donuts, 2 teaspoons Cumin seeds (Jeera),2 Cups Water,Salt - to taste,1 cup Rice flour,2 Green Chillies - finely chopped,1/2 teaspoon Ajwain (Carom seeds),1 inch Ginger - finely chopped, 15, Gujarati Recipes﻿, To begin making Gujarati Khichu recipe, we have to first get the dough for the khichu ready.
Preheat a steamer with water in it.
 Meanwhile, in another pan heat 2 cups of water and add ajwain, cumin  seeds along with salt, ginger & green chillies.Let the water come to a rolling boil.Without reducing the heat, quickly dust the rice flour all over the boiling water.
(It is important that you scatter the flour all over the boiling water) Do not stir.
Allow the water to rise up on its own.
It will begin to moisten the rice flour within 30 seconds or so.Using the back of a wooden ladle carefully (so as not to splatter the hot water) and vigorously stir the mix for a minute.Remove the Khichu from the heat and pour the Khichu mixture in a bowl.
When the Khichu dough is hot yet but easy to handle, pinch the dough in 12 balls of equal size.Make an indent in the centre like that of a doughnut.
Transfer these Khichu onto the steamer and steam them for 5 – 7 minutesRemove the Khichu from the steamer and serve hot.Serve Gujarati Khichu Recipe as a healthy evening snack along with a hot cup of Masala Chai or by itself as a light evening snack.
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Ingredients: pineapple,mint leaves (pudina),mango,cucumber,green chutney (coriander mint)

Cucumber Pineapple Raw Mango Salad Recipe, 1/2 cup Mango (Raw) - diced,1/4 cup Green Chutney (Coriander & Mint),1/2 cup Pineapple - diced,1 cup Cucumber - diced,2 sprig Mint Leaves (Pudina) - roughly torn, 15, Indian, To begin making the Cucumber Pineapple Raw mango salad Recipe, wash and cut the fruits and vegetables.In a mixing bowl, add the diced cucumber, pineapple and raw mango and mix in the Dhaniya Pudina Chutney and mint leaves.Mix Cucumber Pineapple Raw mango salad until well combined.Keep it aside for some time so that the fruits and vegetables absorbs the flavour.
Serve the salad chilled.
Serve the Cucumber Pineapple Raw Mango Salad Recipe along with Thakkali Sadam Recipe (Spicy Tomato Rice) and Papad Raita Recipe for a complete meal.
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Ingredients: salt,ginger,green chilli,mustard seeds,asafoetida (hing),water,curry leaves,curd smooth consistency,chana dal (bengal gram dal),instant oats (oatmeal),sunflower oil

Curd Oats Recipe, 1 Green Chilli - finely chopped,3 tablespoons Instant Oats (Oatmeal),1/2 teaspoon Mustard seeds,Salt - to taste,1-1/2 cup Curd (Dahi / Yogurt) - beaten to a smooth consistency,1 cup Water,1/2 teaspoon Chana dal (Bengal Gram Dal),pinch Asafoetida (hing),1 teaspoon Sunflower Oil,1 inch Ginger - finely chopped,1 sprig Curry leaves, 20, Indian, To begin making the Curd Oats Recipe, we first need to cook the oats in plain water.Bring a cup of water to a rolling boil in a saucepan, add the oats and season with salt, mix and simmer for 3 minutes until the oats is cooked.
Turn off the heat and keep aside to cool.Take a bowl, add curd and beat the thick curd to the silky smooth texture.To the curd add the finely chopped ginger and green chilli and the cooled oats.
Mix well to combine.
If the curd oats is too thick, add a little milk or water to bring it to the desired consistency.To prepare the tadka, heat oil in a tadka pan on low heat, add the chana dal and mustard seeds and let it splutter.Once the mustard seeds have spluttered add the curry leaves and asafoetida and once the curry leaves crackle turn off the heat.Add this tadka over the prepared curd oats and mix well.
Season with salt if required and serve.Serve this delicious Curd Oats Recipe for a light lunch or early supper along with Kachumber salad and Pisarna Manga Recipe -Instant Raw Mango Pickle to make it a complete meal.
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Ingredients: salt,soy flour,sunflower oil on dosa,water,rice flour,white urad dal

Protein Rich Soy Dosa Recipe, 3/4 cup Rice flour,1/4 cup Soy flour,1/4 cup White Urad Dal (Whole) - soaked overnight,Sunflower Oil - to smear on dosa,1 cup Water - (divided),Salt, 30, South Indian Recipes, To begin making Protein Rich Soy Dosa Recipe, soak urad dal in water for about 4 hours or overnight.
Drain the water completely from the dal and grind them into a fine paste with 1/4 cup of water.Combine urad dal, rice flour, and soya flour together in a large bowl.Add the 3/4 cup water to the flour and combine them together.
The batter should be in the consistency of dosa batter.
Adjust water if required.Season the batter with salt.Heat the dosa tawa.
Once the tawa is hot, take a ladleful of batter and pour on the heated tawa.
Spread it in a circular motion.Smear little oil on the dosa and along the edges of it.Cook until the dosa becomes brownish.
Flip over the other side and cook until both the sides of dosa become light brownish.Repeat the same procedure for the remaining batter.Serve Protein Rich Soy Dosa Recipe with Karanataka Style Goraikai Kara Recipe or any chutney of your choice.
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Ingredients: lemon,coriander (dhania),red bell pepper (capsicum),salt,rice paper rolls,mint leaves (pudina),spring onion (bulb greens)with leaves,button mushrooms,rice vinegar,carrot,papaya,cucumber,tofu,red chilli sauce

Rice Paper Vegetarian Spring Rolls Recipe (Healthy Summer Rolls), 1/2 teaspoon Red Chilli sauce,1 Carrot (Gajjar) - grated,100 Tofu - finely chopped,Lemon juice - from one small lemon,Salt - to taste,1 Cucumber - de-seeded,Mint Leaves (Pudina) - small bunch,100 grams Button mushrooms - finely chopped,1/2 Red Bell pepper (Capsicum) - thinly sliced,1/2 cup Raw papaya - grated,Coriander (Dhania) Leaves - small bunch,1/2 teaspoon Honey,3 to 4 Spring Onion (Bulb & Greens) - finely chopped with leaves,8 to 10 Rice paper rolls,1 teaspoon Rice Vinegar, 55, Fusion, To begin making the Rice Paper Vegetarian Spring Rolls Recipe, we will first prepare the vegetables for the filling.Heat a teaspoon of oil in a wok; stir-fry the mushrooms until softened and most of the moisture is evaporated.
Once cooked through, turn off the heat and keep aside.Cut the vegetables lengthwise or as mentioned in the ingredient list and place it in a large bowl.
Add in the sauteed mushrooms to the vegetables.
Whisk together the dressing ingredients and pour it over the cut vegetables and toss well.
Check the salt and spice levels and adjust to suit your taste.
Our next step is to soften the rice wrappers to make the cover for the spring rolls.
Fill wide a pan with warm water.
Immerse each rice wrapper completely into the water and allow it to rest in the water for about 30 seconds.
You will notice the wrapper begins to soften.
Carefully remove the rice wrapper from the water and spread it on a wooden board.Our next step is to make the spring rolls.
Place the filling in the center of the soaked wrapper.
Place only a little at a time, as you will need enough place to shape it into a spring roll.
To shape the roll, first fold the both the sides of the wrapper over the filling, then roll the wrapper from the bottom towards the top until all the wrapped is rolled through.
Lift carefully and arrange the roll on a platter.Continue this process of soaking, filling and shaping the rice wrappers and arrange them on the serving platter and cover with a damp muslin cloth.
If you plan to serve them later, cover the platter with a cling wrap so the rice paper spring rolls don't dry out.Once you are ready to serve, remove the cling film, slice the Vegetarian Rice Paper Spring Rolls into half and serve it along with Peanut Chilli Dipping Sauce.
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Ingredients: khoya (mawa),ghee greasing the plate,sugar,almond meal (badam powder),cocoa powder unsweetened

Choco Badam Barfi / Choco Almond Fudge Recipe, 1/2 cup Sugar - granulated,Ghee - for greasing the plate,2 tablespoons Cocoa Powder - unsweetened,1/2 cup Almond Meal (Badam Powder),1 cup Khoya (Mawa), 30, North Indian Recipes, To prepare Choco Badam Barfi / Choco Almond Fudge Recipe, take mawa or khoya in a medium kadai and add sugar into it.Keep the heat on medium and mix it well.
Keep mixing and cook until sugar is melted and well mixed with mawa.
It will take maximum 5 minutes.Remove sweetened mawa from heat and mix almond powder into it.Divide the mixture into 2 equal parts.
Grease a plate with some ghee.Take one part of the prepared barfi mix on the plate and spread it evenly by pressing with spoon or your fingers.
Make it into square shape with about 1/2 inch thickness.Add cocoa powder in the remaining barfi mix and knead it well so that cocoa is properly mixed.Place this mixture on top of the already spread barfi mixture on the plate and similarly, press this cocoa mixture using fingers and spread it out.Now with the help of pizza cutter or a knife, cut the burfi into square or diamond shapes.
Let the pieces cool completely and then remove them out.Store in the airtight container and consume within a week.
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Ingredients: salt,amchur (dry mango powder),mustard seeds,asafoetida (hing),red chilli powder,water,sunflower oil oil,curry leaves,cumin seeds (jeera),methi seeds (fenugreek seeds),coriander powder,turmeric powder,chana dal (bengal gram dal)

Chana dal and fenugreek vegetable recipe, 1 cup Chana dal (Bengal Gram Dal),1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,Water - as required,Salt - salt as required,1/2 teaspoon Amchur (Dry Mango Powder),1/4 cup Methi Seeds (Fenugreek Seeds),1/2 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,Sunflower Oil - oil as required,5 Curry leaves,1/2 teaspoon Asafoetida (hing),1/2 teaspoon Cumin seeds (Jeera), 50, North Indian Recipes, To prepare Chana Dal & Methi Ki Sabzi recipe, firstly boil chana dal and methi seeds together with the required water till soft but not mushy.Once it is boiled, drain the water and keep aside.Heat oil in a heavy bottomed pan and add cumin seeds, mustard seeds, hing, and curry leaves.Once it starts crackling, add all the masalas including red chilli powder, turmeric powder, amchur powder, coriander powder and the required salt.Mix Chana Dal & Methi Ki Sabzi to combine well with the masalas and cook for 3 to 5 minutes.Once it is done, garnish Chana Dal & Methi Ki Sabzi recipe with coriander leaves.Serve Chana Dal And Methi Ki Sabzi With Gujarati Kadhi and Phulka for an everyday meal.
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Ingredients: salt,coconut,mustard seeds,asafoetida (hing),water,dry red chilli,curry leaves,white urad dal (split),horse gram dal (kollu kulith),turmeric powder,chana dal (bengal gram dal),sunflower oil

Kollu Thogayal Recipe (Horsegram Chutney), Water - as required,2 Dry Red Chilli,Salt - to taste,3 Horse Gram Dal (Kollu/ Kulith),1 teaspoon Mustard seeds,1/4 cup Fresh coconut - grated,Asafoetida (hing) - a pinch,1 tablespoon Chana dal (Bengal Gram Dal),Turmeric powder (Haldi) - a pinch,1 teaspoon Sunflower Oil,1 sprig Curry leaves,1 tablespoon White Urad Dal (Split), 15, South Indian Recipes, To begin making the Kollu Thogayal recipe, firstly heat oil in a heavy bottomed pan/kadhai.
Add mustard seeds.Once the mustard splutters add asafoetida, curry leaves, dry red chilli [broken in half], chana dal and urad dal.
Stir well and keep the heat on low.Once the dals are roasted, add a pinch of turmeric powder and the horsegram.
Fry until it gives a lovely nutty aroma [keep the heat on low to avoid burning the lentils]Turn off the heat and stir in the freshly grated coconut.
Once cooled, grind into a thick 'paste' with a very little water.
Add salt to taste and give it a final churn in the mixer.
It is ready to be served.Serve Kollu Thogayal along with Homemade Soft Idlis or Ghee Roast Dosa and Filter Coffee for your morning breakfast.
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