anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,ginger,mint leaves (pudina),red chilli powder,cloves garlic,cumin seeds (jeera),black pepper powder,coriander powder,eggs,turmeric powder,green chillies,cabbage (patta gobi muttaikose)

Cabbage Bhurji Recipe, 4 cloves Garlic - minced,1/8 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 inch Ginger - grated,1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Black pepper powder,2 sprig Mint Leaves (Pudina) - for garnish,3 Green Chillies - chopped,2 cups Cabbage (Patta Gobi/ Muttaikose) - grated,2 Whole Eggs,1/2 teaspoon Red Chilli powder, 30, North Indian Recipes, To begin making Cabbage Bhurji Recipe, heat oil in a pan/wok and add ginger, garlic and cumin seeds and let the seeds splutter.Once done add the finely chopped cabbage and green chilies, cook till it turns soft.Now add salt, black pepper powder, turmeric powder, chilli powder, coriander powder and mint leaves.
On the other side break the eggs and beat them.After a minute, add the beaten eggs and stir it continuously, don't overcook the eggs.
Cook till all the masala is coated evenly and forms a scramble.Serve the Cabbage Bhurji Recipe with a toasted bread or just with a Ragi Wheat Phulka  and Palak Raita for your Lunch or breakfast.
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Ingredients: tomato,salt,dried basil leaves,cloves garlic,virgin olive oil,italian,red chilli flakes black pepper powder,onion,penne pasta wheat pasta),chicken,parmesan cheese

Penne Rigate With Minced Chicken Sauce & Cheese Recipe, 450 grams Penne pasta - (I used whole wheat pasta),Salt - to taste,1/2 tablespoon Red Chilli flakes - or black pepper powder,2 tablespoons Extra Virgin Olive Oil,2 tablespoons Parmesan cheese - grated,1-1/2 cup Homemade tomato puree,6 cloves Garlic - minced,2 teaspoons Italian seasoning,1 cup Onion - chopped,450 grams Chicken - minced,1 teaspoon Dried basil leaves, 45, Italian Recipes, To begin making Penne Rigate With Minced Chicken Sauce & Cheese Recipe,firstly cook the pasta.
In a large pot, add water and bring it to a boil.
Once the water has boiled, add a teaspoon of salt.Add the pasta to the boiling water and let it cook in the boiling water until it is al dente.
This process should take a good 12-15 minutes.Once the pasta has cooked, drain the water and run the cooked pasta under running water to stop the cooking process.Drizzle some oil on top of pasta and make sure to coat all of the pasta with the oil so that the pasta doesn't stick to each other.In a wok or frying pan, heat  olive oil on a medium heat.Once the oil is hot enough, add garlic paste and fry until the raw smell disappears.Now add chopped onions, cook until soft and tender.Once the onions are done, add minced chicken, red chili powder and tomato paste.
Add salt and mix it well.
Cook covered for 10 minutes or more stirring occasionally, until the meat is cooked and there is a nice arom emerging.Now add the drained pasta, italian seasoning and dried basil leaves.After mixing it properly, sprinkle parmesan cheese and give a stir.
Serve immediately.
Add extra cheese (grated) on top before serving.Serve Penne Rigate With Minced Chicken Sauce & Cheese Recipe with Whole Wheat Oats And Pesto Bread Recipe and Garlic & Ginger Spiced Potato Wedges Recipe (Baked) for a weekend treat with family and friends.
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Ingredients: salt,sun dried tomato,eggs,butter temperature be kept cold,red chilli flakes,basil leaves,ricotta cheese,lemon vinegar,gram flour (maida),black olives

Savory Ricotta Tart Recipe, Salt - to taste,1/4 cup Sun Dried Tomatoes,1 Whole Egg,7 Basil leaves,1 teaspoon Red Chilli flakes,125 grams Butter - Temperature to be kept cold,1/2 teaspoon Salt,240 gram All Purpose Flour (Maida),1 cup Ricotta Cheese,6 Black olives,1 teaspoon Lemon juice - or vinegar, 125, Continental, To prepare Savory Ricotta Tart Recipe, get ready with all the ingredients for shortcrust pastry and it's filling.Preheat Oven to 200 degrees Celsius.Lightly grease a 21cm loose-bottomed fluted tart tin or 12 mini tart molds.For making the pastry, add butter, flour and salt in a food processor and pulse until mixture resembles breadcrumbs.
This will take 2-3 minutes.Add egg and lemon juice and process until mixture forms a ball.
Turn onto a floured bench and gently knead to bring dough together.
Do not over knead as it will result in tough pastry.Wrap in cling wrap and chill for at least 30 minutes.To make the filling, mix all the ingredients required for filling in a bowl, and set aside.Take out the Pastry dough and roll it into 2-3mm thickness.Use dry flour or baking sheet if it is tough to roll otherwise.
Gently ease into prepared tart tin, pressing it into the edges of the tin.
Trim the extra sides with a sharp knife and prick the base using a fork.Lay a sheet of baking paper over the base and fill with rajma or chana and blind bake pastry for 15-20 minutes or until golden.Remove from oven, remove the beans along with the baking paper and return to the oven for 5 minutes to crisp.Fill the base of the blind baked pastry shell with the filling and bake for 15 minutes.Serve Savory Ricotta Tart Recipe warm as an appetizer or with Mixed veg pasta for a wholesome dinner.
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Ingredients: salt,mustard seeds,asafoetida (hing),greens(like spinach,curry leaves,white urad dal (split),cumin seeds (jeera),sunflower oil

Keerai Masiyal Recipe (Stir Fried Green with Mustard and Curry Leaves), 1 teaspoon White Urad Dal (Split),1/2 teaspoon Mustard seeds,Salt - to taste,1/2 teaspoon Cumin seeds (Jeera),1 teaspoon Sunflower Oil,1 sprig Curry leaves,1 pinch Asafoetida (hing),500 grams Greens - finely chopped (like spinach, 35, South Indian Recipes, To begin making the Keerai Masiyal Recipe, we will first steam the keerai.
You can use a steamer or a pressure cooker to steam it.If you use a pressure cooker, place the chopped keerai in the pressure cooker, sprinkle some salt, add a tablespoon of water and cover the cooker.
Place the weight on and pressure cooker for just one whistle.
As soon as you hear one whistle, turn off the heat and release the pressure immediately by placing the cooker under running cold water.
This will release the pressure immediately and stop the cooking process immediately.
Open the cooker and you will notice the keerai (greens) are lightly steamed and has a fresh green colour.
Our next step is to season the Keerai Masiyal to give it taste.Heat a teaspoon of oil in a wok or a kadai; add the mustard seeds, cumin seeds, curry leaves and allow it to crackle.
Stir in the asafoetida and finally the steamed keerai and stir fry it until the keerai gets well coated with the spices.
After about a minute turn off the heat.Transfer the Keerai Masiyal to a serving bowl and serve it for a lunch along with Phulka's, Dals or Khadi's or even along with a South Indian Lunch , https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Dry/Keerai_Masiyal_Recipe_Arai_Keerai_Masiyal_South_Indian_Recipe-1.jpg, 8
Ingredients: hung curd (greek yogurt),coconut,palm sugar,lemon,pineapple ( slices),butter

Thai Grilled Pineapple Recipe, 3 tablespoon Lemon juice,3 tablespoon Butter,1 tablespoon Fresh coconut - grated,6 teaspoon Hung Curd (Greek Yogurt),1 Pineapple - sliced to inch thick (about 6 slices),1-1/2 teaspoon Palm sugar, 35, Thai, To make Thai Grilled Pineapple Recipe, get prep with all the ingredients.
Toast the coconut in a Shallow-fry pan until it lightly browns and aromatic.
Set aside in a bowl.Heat butter in the same pan and let it melt completely.Place the pineapple slices in the melted butter, sprinkle palm sugar and lemon juice on it.
You can omit sugar if the pineapple slices are sweet enough for you.
Flip them immediately once so that the palm sugar and lemon juice gets evenly coated on both the sides.Cook the pineapple, stirring and flipping at regular intervals until the palm sugar is dissolved.Once the palm sugar is dissolved, keep it for about 3 minutes on each side (low medium flame) so that the pineapple is fried nicely.Place 2 pineapples in each bowl and add a dollop of fresh and creamy yogurt.Sprinkle with fried coconut and serve Thai Grilled Pineapple Recipe as a dessert after a meal of Thai Jasmine Sticky Rice Recipe with Thai Jasmine Sticky Rice Recipe.
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Ingredients: wheat brown bread,salt,amchur (dry mango powder),coriander (dhania) leaves,paneer,milk,potato (aloo),onion,cumin seeds (jeera),sooji (semolina rava),green chillies,garam masala powder,sunflower oil

Paneer Stuffed Bread Fritters Recipe, 1 Potato (Aloo) - boiled,2 Green Chillies,2 tablespoons Coriander (Dhania) Leaves - finely chopped,Sunflower Oil - for deep frying,1 teaspoon Garam masala powder,4 tablespoons Sooji (Semolina/ Rava),1 teaspoon Cumin seeds (Jeera),Salt - to taste,1 Onion - finely chopped,12 Whole Wheat Brown Bread,1 tablespoon Sunflower Oil,200 grams Paneer (Homemade Cottage Cheese),1/2 liter Milk,1 teaspoon Amchur (Dry Mango Powder), 60, Indian, To begin making the Paneer Stuffed Bread Fritters, first lets first make the paneer bhurji.In a pan, on medium heat, warm a tablespoon of oil.
Add jeera and let it sizzle.
Next, add chopped green chillies and then crumbled paneer to this.Toss together and mix, then sprinkle the amchur powder, garam masala powder, salt and give it a good mix once again.Cook it for another 2 minutes.
Switch of the heat and let the mixture cool.Add the prepared bhurji into a mixing bowl, add chopped onions, mashed potato and coriander leaves to this and knead the mixture well.Make lemon size balls out of this mixture.
This should make around 12 to 14 balls.In a deep pan or kadai warm the oil to deep fry the fritters.In a deep plate add half the milk.
Chop the sides of the sliced bread and lay the bread slices one at a time, in the milk.Let the bread soak in the milk for a few seconds, then place it between your palms and gently squeeze flat till the milk is drained.Keep the slice as flat as possible so as not to break it.Now place the paneer mixture in the centre of the milk soaked slice, and bring the corners together to cover it with the soaked bread slice.Roll the fritter between your palms to make it a smooth ball.
Sprinkle some semolina over it or roll it in a plate of semolina to encrust it.When the oil is warm, slowly slide the fritters into the kadai, taking care not to add too many and overcrowd the pan.Gently fry on a medium heat till the fritters are golden.Remove from the oil with a slotted spoon and serve hot with Pudina Chutney as an appetiser or with Ginger Cardamom Chai to perk up your tea time.
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Ingredients: wheat brown bread,gulab jamun market,milk,saffron strands,sugar,badam (almond),cardamom powder (elaichi),eggs

Gulab Jamun Bread Pudding Recipe, 6 Whole Eggs,Saffron strands - few,2 tablespoon Sugar - adjustable,2 Whole Wheat Brown Bread,1 teaspoon Cardamom Powder (Elaichi),3 cups Milk,2 tablespoon Badam (Almond) - powdered,500 grams Gulab jamun - homemade or market ones, 40, Indian, To begin making the Gulab Jamun Bread Pudding recipe, preheat the oven to 180 C for 10 minutes.Grease a baking dish with baking spray or butter.
Line the tray with gulab jamuns just break it with your hands .Mix eggs, milk, sugar, bread, almonds, cardamom powder  and blend everything.Put it on top of the gulab jamun and bake it for 15 to 20 minutes until you see a golden crust on it.Serve Gulab Jamun Bread Pudding as a dessert after your simple meal of Paneer Pav Bhaji.
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Ingredients: tomato,salt,cashew nuts soak water grind,ginger,mustard oil,pistachios,paneer,dried figs,red chilli powder,raisins,sugar,coriander (dhania) leaves,badam (almond),pointed gourd (parval) on the side,cumin seeds (jeera),onion,dates,turmeric powder,green chillies,garam masala powder

Potoler Dolma Recipe (Bengali Style Stuffed Pointed Gourd Curry), 2 Green Chillies,15 Cashew nuts - soak in warm water for 15 minutes and grind to make a thick paste,2 Dates - finely chopped,pinch Salt,1/4 teaspoon Turmeric powder (Haldi),10 Raisins,2 Onions,Salt - to taste,2 Tomatoes,1/4 teaspoon Garam masala powder,1/2 teaspoon Cumin seeds (Jeera),6 to 7 Pointed gourd (Parval) - peeled and slit on the side and deseeded,1/2 inch Ginger,5 Pistachios - finely chopped,2 tablespoons Mustard oil,Few sprig Coriander (Dhania) Leaves - finely chopped,100 grams Paneer (Homemade Cottage Cheese) - grated or crumbled,1/2 teaspoon Red Chilli powder,1 teaspoon Sugar,5 Badam (Almond) - blanched,2 Dried Figs - finely chopped, 50, Bengali Recipes, To begin making the Potoler Dolma recipe, heat 2 cups of water and when it starts to boil, add the peeled and deseeded parwal.Let it boil for 3-4 minutes only.
Drain the water and pat dry the par boiled parwal and set it aside.Grind all the ingredients given under 'for the gravy' into a puree in a grinder and set it aside.In a bowl, add the crumbled paneer, dry fruits, sugar, salt and mix well.Stuff all the parboiled parwal carefully without breaking it.You can tie the stuffed parwal with a thread if you are going to deep fry them.Heat oil in a wide pan and shallow fry the stuffed parwal over low flame till they are uniformly browned on all sides.Remove them and set it aside.Heat the same pan with the remaining oil ( residue) and temper with cumin seeds.Add the ground tomato onion puree, salt, turmeric powder, chilli powder, all spice powder and cook over low flame till the oil separates on the sides of the pan.Stir in the cashew nut paste and mix well.Now, add the shallow fried stuffed parwal and cook covered for just 2-3 minutes and switch off.Garnish with chopped cilantro leaves and serve hot.
Potoler Dolma is a wholesome and delicious dish that can be served along with phulkas or rotis.
They can be also served with hot rice.
Add a dollop of ghee to rice and enjoy this dish.
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Ingredients: salt,ginger,green chilli,asafoetida (hing),ghee,coriander (dhania) leaves,water,onion,cumin seeds (jeera),lemon,coriander powder,turmeric powder,garam masala powder,white urad dal

Sukhi Urad Dal Sabzi Recipe, 1 Green Chilli - finely chopped,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1/4 teaspoon SSP Asafoetida (Hing),1 teaspoon Cumin seeds (Jeera),1/2 teaspoon Coriander Powder (Dhania),1 cup White Urad Dal (Whole),1 teaspoon Ghee,1 Onion - chopped,1/2 teaspoon Garam masala powder,1 Lemon - juice,1/4 cup Water,1 inch Ginger - finely chopped,Coriander (Dhania) Leaves - a few, 40, North Indian Recipes, To begin making the Sukhi Urad Dal Sabzi Recipe, first clean the urad dal and thoroughly rinse it with water.
Let the dal soak in enough water for at least 4-5 hours.
Once soaked, drain the water.Keep a pressure cooker with little water in it on heat.
Place the drained Urad Dal into the steamer pan of the pressure cooker.
Add water to the urad dal and pressure cook for three whistles.
Turn off the heat.
Let the pressure release naturally.
After the pressure has released we will make the Sukhi Urad Dal Sabzi RecipeInto a preheat pan add ghee.
Once the ghee is hot add the cumin seeds and asafoetida and let the cumin seeds crackle.Once done add the onion, ginger and green chilli and saute till onions turn soft and translucent.
After the onions are soft add the cooked urad dal, turmeric powder, salt to taste, garam masala powder, coriander powder and stir well to combine.
Taste and adjust the seasoning accordingly.
Cover and cook for 3 to 4 minutes until the dal fluffs up a little bit more.
Once done turn off the heat and mix in the juice of one lemon.
Stir in the coriander leaves and transfer the Sukhi Urad Dal Recipe into a serving bowl and serve hot.Serve Sukhi Urad Dal Recipe with Phulkas, No Onion And No Garlic Aloo Gajar Matar Ki Sabzi Recipe and Lauki Raita Recipe for  lunch or dinner.
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Ingredients: salt,ginger,green chilli,coconut,red chilli powder,cloves garlic,curry leaves,onion,chicken,coconut oil,black pepper powder,turmeric powder,tapioca root,garam masala powder

Chicken Kappa Biryani Recipe, 1 Onion - sliced,3 tablespoons Fresh coconut - grated,5 cloves Garlic - chopped,1 inch Ginger - chopped,Salt - to taste,2 teaspoons Garam masala powder,1 teaspoon Red Chilli powder,500 grams Tapioca root - skin peeled and chopped into small cubes,Coconut Oil - for cooking,250 grams Chicken - minced,1 Green Chilli - sliced,1 teaspoon Turmeric powder (Haldi),1 sprig Curry leaves,1 teaspoon Black pepper powder, 55, Kerala Recipes, To begin making the Chicken Kappa Biryani Recipe, we will first pressure cook the tapioca in pressure cooker with salt to 6 whistles.The tapioca must be boiled enough so that it is easy for you to mash it.
 Once done allow the pressure cooker to release the pressure naturally.Drain the water, transfer the tapioca in a bowl and mash it well, leaving it a bit chunky as well.
Set aside.
Heat a kadai with coconut oil, add curry leaves and allow it splutter.
Add ginger, garlic and saute for a few minutes.
Add sliced onions and saute till they turn translucent.
Now add all the spice powders-  turmeric powder, red chilli powder, garam masala powder and pepper powder, give it a good stir.Add minced chicken and cook until the chicken is done.
This will take about 18-20 minutes.
Add the cooked and mashed tapioca, mix them well.By using a masher try to mash the tapioca a little more and also keep few chunks as well for a good texture.Serve the Chicken Kappa Biryani Recipe along with potato theeyal or Tomato Onion Cucumber Raita to enjoy your Sunday lunch.
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Ingredients: salt,green bell peppers,red bell pepper (capsicum),ginger,rice,spring onion greens,cloves garlic,carrot,green chilli sauce,chilli vinegar,black peppercorns,onion,red chilli sauce,sunflower oil

Burnt Garlic Veg Fried Rice Recipe, 3 sprig Spring Onion Greens - for garnish,2 Carrot (Gajjar) - diced,2 tablespoons Red Chilli sauce,Sunflower Oil,1 inch Ginger - chopped,1/2 teaspoon Whole Black Peppercorns - crushed,Salt - to taste,1 Green bell peppers - diced,1 Onion - chopped,1 Red Bell pepper (Capsicum) - diced,1/2 teaspoon Chilli vinegar,1 cup Cooked rice,1 teaspoon Sunflower Oil,4 cloves Garlic - chopped,2 tablespoons Green Chilli Sauce,9 cloves Garlic - diced, 40, Indo Chinese, To begin making the Burnt Garlic Veg Fried Rice Recipe, pressure cook the rice in a pressure cooker with  2 cups of water for about 2 whistle and switch it off.Heat a wok with oil, add garlic, ginger and allow it to soften.
Add onions and saute till they turn translucent.Add carrot and cook for about 10 minutes till the carrot soften.
Add all the bell peppers and saute till they become soft.Add all the Chinese sauces along with salt and pepper.
Mix well, add your cooked rice into the wok and stir fry them till the rice is well coated.Check for salt and sprinkle with spring onions and give one last toss.In a small pan, heat the oil and add the diced garlic.
Fry till they turn deep brown in color.
Pour half the burnt garlic in the rice and mix well.Just before serving, garnish with the rest of burnt garlic and spring onions.Serve the Burnt Garlic Veg Fried Rice Recipe along Chinese chicken Manchurian and salad to enjoy your Sunday lunch.
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Ingredients: tomato,asafoetida (hing),jaggery,cloves garlic,black peppercorns,curry leaves,white urad dal (split),coriander (dhania) seeds,onion,cumin seeds (jeera),turmeric powder,chana dal (bengal gram dal),sunflower oil,salt,arhar dal (split toor dal),dry red chillies,mustard seeds,coconut,tamarind lemon,green amaranth leaves,byadagi dried chillies,cinnamon stick (dalchini),cloves (laung)

Harive Soppina Saaru Recipe (Karnataka Style Amaranth Leaves Cooked with Lentils), 8 sprig Green Amaranth Leaves - roughly chopped,1/2 tablespoons Jaggery,1/2 teaspoon Asafoetida (hing),2 Tomatoes - roughly chopped,1/2 teaspoon Whole Black Peppercorns,1 Tamarind - small lemon sized,Salt - to taste,1/2 cup Fresh coconut - grated,1 cup Arhar dal (Split Toor Dal) - boiled,1 teaspoon Turmeric powder (Haldi),1 Onion - sliced,1 Dry Red Chillies,1 tablespoon Sunflower Oil,2 Cloves (Laung),5 cloves Garlic - finely sliced,2 Byadagi Dried Chillies,2 teaspoons White Urad Dal (Split),1 tablespoon Coriander (Dhania) Seeds,1 inch Cinnamon Stick (Dalchini),2 teaspoon Cumin seeds (Jeera),1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,2 Dry Red Chillies,2 teaspoons Chana dal (Bengal Gram Dal),1 teaspoon Sunflower Oil,1 sprig Curry leaves, 30, Karnataka, To begin making Harive Soppina Saaru Recipe, wash and soak the toor dal for 30 minutes.Boil the toor dal, along with 2 cloves of garlic, turmeric, cumin seeds for 3 whistles using a pressure cooker.Once the dal is cooked, whisk it with a ladle to smooth texture.Add the tomatoes, chopped amaranth leaves and cook for another whistle in the pressure cooker.Now, to make the masala, roast all the ingredients mentioned in the table except grated coconut and tamarind till aromatic using little oil and keep aside.Make a fine paste of the roasted ingredients along with coconut and tamarind using a mixer grinder with little water.Add this masala to the boiled dal and amaranth mix, enough water to your desired consistency, jaggery, season with salt and simmer for 10 minutes and switch off the flame.Now, heat oil in a small tadka pan, add the mustard, cumin seeds and let it splutter.Add the red chilli, curry leaves and let it crackle.
Add the sliced garlic and saute till they are golden and crisp.
Add in the sliced onion and saute till they are brown.Now, add this tadka over the prepared dal and amaranth curry and mix well.Enjoy the Harive Soppina Saaru Recipe (Karnataka Style Amaranth Leaves Cooked with Lentils) along with Steamed Rice and Cabbage Palya for a weeknight dinner.
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