anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,green chilli,coconut,coriander (dhania) leaves,mustard seeds,asafoetida (hing),dry red chilli,curd,white urad dal (split),cumin seeds (jeera),sunflower oil

Kottambari Tambuli Recipe - Udupi Style Raw Coriander Kadhi, 1 cup Curd (Dahi / Yogurt),1 Dry Red Chilli,1 Green Chilli,1 teaspoon Asafoetida (hing),2 teaspoons Sunflower Oil,4 tablespoons Fresh coconut - grated,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1/2 teaspoon White Urad Dal (Split),1 teaspoon Mustard seeds,1 cup Coriander (Dhania) Leaves - tightly packed, 15, Udupi, To begin making Kottambari Tambuli Recipe, whisk the yogurt to smooth consistency in a big bowl.
Add about 3 cups of water, mix well and keep aside.Heat a teaspoon of oil in a small kadai, add the cumin seeds and let it splutter.Once they splutter, add the green chilli, coriander leaves and fry for a minute.Once cool, grind it to a smooth paste along with the grated coconut using a mixer grinder adding little water.Add this ground coriander mixture to the yogurt mixture and mix well.
Add water to your desired consistency and season with salt.Now, to prepare the tadka, in a small tadka pan, heat the remaining oil, and add the mustard seeds once the oil is hot.Once they splutter, add the urad dal and stir a bit.
Once they are golden in color and are fried, add the hing, dry red chilli, and stir.Once the hing seizes sizzling, switch off heat and pour this tadka over the Kottambari Tambuli.
Serve the Kottambari Tambuli Recipe (Udupi Style Raw Coriander Kadhi) along with Steamed Rice, Udupi Style Bende Kayi Palya Recipe or Spicy Potato Roast Recipe and Karnataka Style Aralu Sandige Recipe for a simple summer weekday lunch.
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Ingredients: tomato,salt,arhar dal (split toor dal),ghee,mustard seeds,asafoetida (hing),cloves garlic,curry leaves,onion,tamarind paste,turmeric powder,green chillies red dry chillies

Andhra Style Pappu Charu Recipe (Lentil Soup Style Curry), 1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 Onion - chopped,6 Curry leaves,1 cup Arhar dal (Split Toor Dal),3 Green Chillies - or red dry chillies,2 tablespoons Tamarind Paste,2 tablespoons Ghee,10 cloves Garlic,1 teaspoons Mustard seeds,1 Tomato - chopped,1 pinch Asafoetida (hing), 46, Andhra, To begin making the Andhra Style Pappu Chaaru, first wash the dal thoroughly and soak it for 15 to 20 minutes.Add the dal, chopped tomatoes, chopped onion, green chillies, 6 crushed garlic cloves, turmeric powder and 2 cups of water into a pressure cooker.Place the pressure cooker on a high heat and allow it to cook.
When you hear a couple of whistles, turn the heat to low and continue to cook for a couple more whistles.
The dal should be cooked well enough to be mashed easily.
After 4-5 whistles in all, turn the heat off and allow the pressure to release naturally.When you are able to lift the weight easily and open the lid of the pressure cooker, mash the cooked dal well using a vegetable masher.Add tamarind pulp, salt and the remaining crushed garlic to this and 1 cup water and boil it again till the raw tamarind smell vanishes and the dal thickens.Taste the dal and adjust salt and tamarind levels if needed.
The chaaru should be tangy, spicy and garlicy.For tempering, place a tadka ladle on the heat.
Add some gheeand warm it up.
Add the mustard seeds and allow them to crackle.Next, add asafoetida and curry leaves and allow them to splutter and crisp up.
Pour the tempering over the chaaru and serve with Steamed Rice and a dollop of ghee.
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Ingredients: salt,ginger,pie crust,amchur (dry mango powder),asafoetida (hing),paneer,black pepper powder,green peas (matar),red chilli powder,green chutney (coriander mint) ( coriander leaves green chillies),fennel powder,cumin seeds (jeera),sweet corn,coriander powder,garam masala powder,sunflower oil

Peas, Corn & Paneer Savory Hand Pies Recipe, Salt - to taste,1/2 teaspoon Amchur (Dry Mango Powder),1 teaspoon Cumin seeds (Jeera),1 teaspoon Fennel Powder,1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1/2 teaspoon Garam masala powder,1/2 cup Sweet corn - boiled,1/2 teaspoon Black pepper powder,1/2 inch Ginger - chopped,1/2 cup Green peas (Matar) - boiled,1 tablespoon Sunflower Oil,1 All Purpose Pie Crust,1/2 cup Paneer (Homemade Cottage Cheese) - finely grated,2 teaspoon Green Chutney (Coriander & Mint) - (4 sprig Coriander Leaves + 2 Green  Chillies),1 pinch Asafoetida (hing), 50, Fusion, To prepare Peas, Corn & Paneer Savory Hand Pies Recipe, get prep with all the ingredients including boiling corn, peas, chopping ginger and grating paneer.Wrap the pie dough in a cling film and refrigerate for at least 30 minutes.Coarsely grind peas and corn with ginger, chilli-coriander (Green Chutney) paste, and dhaniya pudina chutney in a Hand mixer.Heat oil in Skillet.
Add cumin seeds when heated as well as hing.Add the ground peas and corn mixture and sauté till the mixture is dry on medium heat stirring at intervals.Add red chili powder, coriander powder, fennel seed powder, garam masala powder, Amchur, salt and black pepper.Add paneer and stir fry to mix well.
Switch off gas and let mixture cool down.*To Bake Peas, Corn & Paneer Savory Hand PiesAfter 30 minutes of freezing the dough, preheat Oven to 450 degrees Fahrenheit and line a Baking tray with oven-proof parchment paper.Roll the dough between two parchment paper sheets.Cut into disc shapes of same size.
Stuff with filling leaving the edges clean.
Apply water to the edges and cover with another piece of circular rolled dough.
Seal edges with fork dipped in flour.Give a cross cut in center and Bake in oven for 8-12 minutes rotating tray mid-way through baking.
(Baking time depends on temperature of oven as it often varies from oven to oven).
Keep a watch over them to prevent over browning.If the dough starts loosening up while rolling it, refrigerate for half an hour till it hardens back.Serve these nutritious and veggie filled Peas, Corn & Paneer Savory Hand Pies Recipe with Low Fat Vegetable Dip Recipe with Herbs and Spinach Dates & Banana Smoothie Recipeduring evenings after work or school.
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Ingredients: bananas,milk,water,coconut tender coconut,instant oats (oatmeal) (instant variety)

Coconut Banana Oatmeal Porridge Recipe, Water - as required,1/4 cup Fresh coconut - or tender coconut,1 cup Instant Oats (Oatmeal) - (instant variety),Milk - as required,Honey - to taste,1 Ripe Bananas - sliced, 30, Continental, To begin making the Coconut Banana Oatmeal Porridge Recipe, we will first cook the oats along with milk and water.Add the oatmeal to a sauce pan, add 1 cup of water and cook the oats along with the water.
Once you notice that the oats begins to thicken, add 1/2 to 1 cup of milk and cook the oats well.
Once the oats has cooked and you have a thick porridge, turn off the heat and keep aside and allow it to cool down.You can either serve the porridge chilled or warm - it will be your personal choice.Prepare the fruits and keep aside.Take 3 or 4 serving bowls, spoon the oatmeal porridge into the bowl, stir in the coconut, arrange the fruits on the top, drizzle some honey and serve.Serve the Coconut Banana Oatmeal Porridge along with a toasted bread and a cup of Cold Coffee Smoothie Recipe for a wholesome breakfast.
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Ingredients: wheat brown bread,salt,hung curd (greek yogurt),tme leaves,dill leaves,red chilli flakes,cucumber,dried oregano

Cucumber Sandwich With Yogurt Dill Spread Recipe, Salt - to taste,2 Cucumber - sliced,4 Whole Wheat Brown Bread,1 teaspoon Red Chilli flakes,1 cup Hung Curd (Greek Yogurt),2 sprig Dill leaves,1 teaspoon Fresh Thyme leaves,1 teaspoon Dried oregano, 15, Continental, To begin making the Cucumber Sandwich with Yogurt and Dill Spread Recipe, firstly mix the hung curd with other ingredients to make the spread including dried oregano, red chilli flakes, thyme leaves, salt and dill leaves.Now take a slice and spread the yogurt mixture evenly over it and place the sliced cucumber over it and take another slice spread some more yogurt slice over it and place it over the cucumber.Do the same for the rest of the slices and enjoy.
Serve the Cucumber Sandwich with Yogurt and Dill Spread Recipe along with some Banana Almond & Prunes Smoothie Recipe and pack it as a lunch box or serve it as a after school snack with Date Brownie Energy Bars Recipe.
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Ingredients: tomato,curry leaves,coriander (dhania) seeds,onion,cumin seeds (jeera),turmeric powder,salt,cardamom (elaichi) podsseeds,dry red chillies,star anise,coriander (dhania) leaves,curd,garlic paste,cashew nuts,bay leaf (tej patta),fennel seeds (saunf),green peas (matar),cinnamon stick (dalchini),beetroots,ghee,oil,ginger paste,cloves (laung)

Chettinad Beetroot Kurma Recipe, 1 Tomato - finely chopped,1/2 tablespoon Ginger - paste,1 Onion - finely chopped,1/4 cup Curd (Dahi / Yogurt),Salt - to taste,2 Cardamom (Elaichi) Pods/Seeds,2 teaspoons Coriander (Dhania) Leaves - finely chopped for garnish,1/2 cup Green peas (Matar),1 tablespoon Ghee - or oil,3 Cloves (Laung),1/2 teaspoon Turmeric powder (Haldi),2 tablespoons Coriander (Dhania) Seeds,3 Dry Red Chillies,1 teaspoon Cumin seeds (Jeera),1/2 tablespoon Garlic - paste,1 Cinnamon Stick (Dalchini),1 teaspoon Fennel seeds (Saunf),1 Bay leaf (tej patta),2 Beetroots - cut into cubes,2 tablespoons Cashew nuts,1 Star anise,1 sprig Curry leaves, 30, Chettinad, To begin making Chettinad Beetroot Kurma Recipe, heat a pan and dry roast all the ingredients mentioned in the Chettinad masala table except coconut till it gets fragrant and keep aside.Once its cool, grind it along with the coconut to a smooth paste adding little water using a mixer grinder and keep aside.Heat ghee in the same pan on medium flame, add the bay leaf and chopped onions and fry until it turns translucent.Add the curry leaves, ginger garlic paste and turmeric powder and saute until the raw smell of the ginger-garlic goes away.Add the beetroot cubes and saute for a minute.Add the ground Chettinad masala paste, curd, season with salt, mix well and let the gravy simmer for 10 minutes with the lid on.Add the green peas, tomatoes, a cup of water if the gravy is too thick and simmer for another 10 minutes and switch off the flame.Serve the delicious Chettinad Beetroot Kurma Recipe along with Whole Wheat Lachha Paratha and Boondi Raita for a weekday lunch or dinner.
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Ingredients: tomato,salt,ginger,green chilli,bay leaves (tej patta),cardamom (elaichi) podsseeds,red chilli powder,cloves garlic,kabuli chana (white chickpeas),onion,coriander powder,turmeric powder,spinach leaves (palak),garam masala powder

Palak Chole Recipe (Spinach & Chickpea Curry), 1 cup Kabuli Chana (White Chickpeas) - soaked overnight,2 teaspoons Garam masala powder,1 Tomato - finely chopped,1 inch Ginger - grated,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),2 cloves Garlic - grated,1 Bay leaves (tej patta),1 Onion - finely chopped,2 Cardamom (Elaichi) Pods/Seeds,1 Green Chilli - slit,Salt - as per taste,1 cup Spinach Leaves (Palak) - washed and roughly chopped,1 teaspoon Turmeric powder (Haldi), 60, North Indian Recipes, To make Palak Chole Recipe first clean, wash and soak chickpeas in water overnight or atleast 5 - 6 hours.While chickpea is soaked make puree of tomato and green chili using 2 - 3 tablespoon of water in blender.Heat a teaspoon of oil in a pan; add in the chopped spinach and sautee until the spinach is soft and tender.
Keep this aside.Note: We cook the spinach separately from the chola, as the cooking times for the chickpeas and spinach are very different.
Spinach takes a couple of minutes, while the chola/ chickpeas take 20 to 30 minutes.In a pressure cooker heat oil over medium heat, once oil is heated add in the bay leaf and cardamom pods; saute for 1 minute or until spices start releasing aroma.Now add in chopped onion, ginger and garlic and saute over medium heat until onion turn light brown in color.Once onion is ready add tomato puree, salt, turmeric powder, garam masala, coriander powder, red chili powder until you see the mixture coming together and thickening a little bit.
Add the chickpeas along with the water it was soaked in into the masala and stir well.
Add in additional water so that the water level is atleast 2 inches above the soaked chola/ chickpeas.Give it a good stir and cover the pressure cooker and place its weight on.
Cook the chola in the pressure cooker until you hear 4 to 5 whisles.
After 4 to 5 whistles, turn the heat to low and simmer the chola for another 15 minutes and then turn off the heat.Allow the pressure to release naturally.
This will take another 15 minutes.
Once the pressure releases naturally, open the cooker, add in the sauteed spinach and give it a good stir.Check the salt and spice levels and adjust to suit your taste.
Gently mash the chickpeas little bit with the back of the ladle to thicken the gravy little bit and the Palak Chole is ready to be served.Serve the Palak Chole (Spinach & Chickpea Curry) along with a choice of Indian breads for dinner or in the for lunch along with Jeera Rice.
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Ingredients: salt,mustard seeds,coconut,jaggery,sesame (gingelly) oil,water,curry leaves,methi seeds (fenugreek seeds),tamarind,sambar powder,kala chana (brown chickpeas)

Chickpea Tamarind Broth Recipe - Tolerant South Indian Gala Sana Surri, 1/2 teaspoon Mustard seeds,3 teaspoons Sambar Powder,Water - as required,Salt - to taste,2 teaspoons Jaggery - powdered,1/2 cup Kala Chana (Brown Chickpeas),30 grams Tamarind,1/4 teaspoon Methi Seeds (Fenugreek Seeds),14 cup Fresh coconut - grated,1 sprig Curry leaves,1 tablespoon Sesame (Gingelly) Oil, 45, South Indian Recipes, To begin making the Kondai Kadalai Puli Kuzhambu Recipe, firstly wash and soak black chickpeas in enough water for about 8 to 10 hours or overnight.Next add the black chickpeas/Kondai Kadalai in a pressure cooker along with required water and pressure cook it till the cooker releases 8 to 10 whistles over medium heat.
Let the pressure release naturally.It will take a good 20 minutes to cook the kala chana/ Kondai Kadalai in the pressure cooker.Meanwhile, soak tamarind in hot water for 10 minutes and extract juice from it by adding water.
You will get approximately 1-1/2 cups of water.In a mixer grinder, blend the coconut, by adding 1/4 cup of warm water and make a smooth paste.
Keep this aside.Next, heat a heavy bottomed pan with a tablespoon oil.
Add mustard seeds, fenugreek seeds and let it roast for about 10 seconds and allow it to crackle.After 10 seconds, add in the tamarind juice, curry leaves, sambar powder and salt.
Allow the Puli Kuzhambu mixture to come to a brisk boil for 3 to 4 minutes.Once it starts boiling, add the cooked chickpeas/ Kondai Kadalai, jaggery and coconut paste .
Add salt to taste and let it cook for about 5 minutes.If you want a thicker consistency of the Kondai Kadalai Puli Kuzhambu Recipe, cook for some more time with the pan open.
Once done, check the salt to taste and adjust accordingly and serve hot.Serve Kondai Kadalai Puli Kuzhambu along with Beetroot Thoran, Keerai Sambar and Steamed Rice for a weekday meal for lunch or dinner or even a diabetic friendly meal.
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Ingredients: tomato,salt,ginger,mustard oil,coriander (dhania) leaves,ajwain (carom seeds),green peas (matar),cloves garlic,carrot,red chilli powder,onion,coriander (dhania) powder,potato (aloo),turmeric powder,garam masala powder

Aloo Gajar Matar Sabzi Recipe, 1/2 tablespoon Coriander (Dhania) Powder,1 inch Ginger - chopped,Salt - to taste,Coriander (Dhania) Leaves - for garnish,1/2 teaspoon Garam masala powder,1 Onion - finely chopped,2 Carrots - peeled and diced,1/2 cup Green peas (Matar) - steamed,3 Potatoes (Aloo) - peeled and diced,1/2 teaspoon Ajwain (Carom seeds),4 cloves Garlic - chopped,1 tablespoons Mustard oil,1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Red Chilli powder,5 Tomatoes - chopped into chunks, 60, North Indian Recipes, To begin making the Aloo Gajar Matar Sabzi Recipe, add the tomatoes into the tall jar of the Zodiac Mixer Grinder.
Use the puree option and blend to make a smooth puree.
Keep aside.Into a preheated pressure cooker, add mustard oil and let it get hot.
Once the oil is hot, add the ajwain and allow it splutter for few seconds.Once the cumin seeds splutter, add onions, ginger and green chillies and saute them till the onions soften.Add tomato puree and all the spice powders like the turmeric powder, red chilli powder, coriander powder and the garam masala.
Saute to combine well.Once combined add the diced carrot, potatoes and salt to taste.Add about 1 cup of water and pressure cook the curry for about 3-4 whistle.
Once done, leave the cooker to rest and let the pressure release naturally.Once the pressure has released remove the lid and stir in the steamed peas.
Brisk boil for 2-3 minutes.
Turn off the heat and transfer Aloo Gajar Matar Sabzi into a serving bowl.
Garnish with coriander leaves and serve hot.Serve the Aloo Gajar Matar Sabzi Recipe along with a Tawa Paratha, Gujarati Dal and with a Tomato Onion Cucumber Raita by the side.
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Ingredients: tomato,cheese,salt,mixed herbs (dried),red chilli flakes,cloves garlic,virgin olive oil,butter,sugar,water,flour (maida),salt two

Tangy Tomato Pie Tart Recipe, Red Chilli flakes - as required,3 tablespoon Extra Virgin Olive Oil,2 cups All Purpose Flour (Maida),1 tablespoon Sugar,Salt - to taste,150 grams Butter - chilled,Cheese - grated,1/2 cup Chilled water,Mixed Herbs (Dried) - as required,Salt - a pinch or two (adjust),10 cloves Garlic,1/2 kg Tomato, 90, Continental, To begin making Tomato  Tart Recipe, make pastry dough first.
Add flour, salt, sugar and butter cubes into a wide bowl.
Using your fingertips break all the butter cubes and rub it with flour.
Add chilled water little at a time and knead to make a smooth dough.Roll the dough and cover it with cling wrap and place it in fridge for min 1 hour.Next prepare the stuffing.
Pre heat oven at 180 C for 10 minutes.Take a roasting tray.
Place sliced cherry tomatoes and garlic cloves.
Drizzle olive oil, mixed herbs, red chilli flakes, pepper and salt.
Mix everything well.
Roast in the oven for 20 minutes or until the tomatoes have reduced by half their size.Next step is to prepare the pie crust.
Remove pastry from refrigerator and allow it to come to room temperature for 10 minutes.
Divide the dough into equal portions and roll the dough to about 2-3 mm thick.Place the dough on the prepared sheet pan and trim the edges.
Refrigerate again for 10 minutes.Fill a parchment sheet with lentils (This is avoids the tart to puff up and later the beans are removed and are not the part of the recipe).
Place it over the tart dough that will be baked.Bake for 15 minutes or until you see brown spots on the tart.Remove the uncooked beans parchment filling, Squeeze the garlic bulbs on the tart.
Spread it and later fill the tart with roasted tomatoes and top it with grated cheese .Sprinkle some more salt and pepper powder over the top and sprinkle some herbs.
Bake in oven for about 15 minutes.Serve Tangy Tomato Pie Tart along with Linzer cookies and Masala tea for your tea get together during this weekend.
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Ingredients: salt,cumin powder (jeera),mustard seeds,coconut,curry leaves,onion,snake gourd (pudulangai),turmeric powder,green chillies,sunflower oil

Pudlangai Porial Recipe - Snake Gourd Porial Recipe, Salt - as required,1/2 teaspoon Mustard seeds,1 teaspoon Cumin powder (Jeera),8 Curry leaves,1/2 cup Fresh coconut - grated,1 Onion - finely chopped,2 Snake gourd (pudulangai) - sliced into small pieces,4 Green Chillies - finely chopped,1/4 teaspoon Turmeric powder (Haldi),Sunflower Oil - as required, 40, South Indian Recipes, To begin making the Pudalangai Poriyal Recipe, firstly wash snake gourd and slice them into medium sized piece.
In a heavy bottomed pan, add oil and heat over medium heat.Once the oil is hot, add mustard seeds.
Once the seeds splutter, add curry leaves and green chillies.
Now add the snake gourd, sprinkle some salt and turmeric powder and mix well.
Add a few drops of water, cover and cook the poriyal.
Simmer the flame and cook the vegetable with lid covered until they become tender and cooked well.
This will take about 6-8 minutes.
Open the lid and finally, add the grated coconut to the Pudalangai Poriyal and give it a stir.Simmer the Pudalangai Poriyal for about 2 minutes and then switch off the flame and serve hot.Serve Pudalangai Poriyal Recipe along with Matta Rice/ Chemba Rice Recipe, Nendra Pazham Pulissery Recipe - Ayurvedic Recipe for a simple comforting meal on a weekday.
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Ingredients: tomato,salt,ginger,mustard oil,bay leaf (tej patta),cardamom (elaichi) podsseeds,fennel seeds (saunf),red chilli powder,cloves garlic,poppy seeds,chicken,onion,cinnamon stick (dalchini),lemon,cloves (laung),ginger paste,turmeric powder,green chillies,garam masala powder,garlic paste

Posto Chicken Recipe - Bengali Chicken In Poppy Seed Paste, 750 grams Chicken - cut into small pieces.,1 Tomato - finely chopped,1 teaspoon Red Chilli powder,1 teaspoon Mustard oil,1/4 teaspoon Turmeric powder (Haldi),2 teaspoon Ginger - paste,4 tablespoons Mustard oil,Salt - to taste,4 Green Chillies,1 tablespoon Lemon juice,6 tablespoon Poppy seeds - soaked in 1/2 cup in water,2 Onion - finely chopped,2 teaspoon Garlic - paste,1 inch Ginger - peeled,4 Cardamom (Elaichi) Pods/Seeds,1 inch Cinnamon Stick (Dalchini),1/2 teaspoon Garam masala powder,1 teaspoon Fennel seeds (Saunf),1 Bay leaf (tej patta),4 Cloves (Laung),6 cloves Garlic, 100, Bengali Recipes, To begin making the Posto Chicken recipe, wash and clean the chicken.
In a mixing bowl, combine the chicken pieces, lemon juice, ginger, garlic, salt to taste, turmeric powder and mustard oil .
Cling wrap the bowl and refrigerate for 1 hour.
Soak Poppy Seed in water and then grind to make a paste along with cloves, ginger and green chilli.Heat mustard oil in a wok or pan on medium heat, add the bay leaf, cloves, cardamom, cinnamon stick and fennel seeds, when they begin to sizzle add finely chopped onion and fry till golden.Add chopped tomato and fry till the tomato is mushy.Add the poppy seed paste and Red Chilli powder and Garam Masala powder.Fry the masala till oil starts leaving the sides.
Add the marinated chicken pieces and fry them till the raw smell goes off and they loose their pink color and becomes a light yellow.
Adjust salt as need and add about 1/2 cup of water or more as needed for the gravy.
Cover the lid and cook till the chicken is done.
Garnish with fresh chopped coriander leaves and serve hot.Serve Posto Chicken along withSteamed Rice, and Bengali Bhetki Macher Paturi Recipe for a lovely Sunday lunch.
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