anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,green chilli,cloves garlic,coriander (dhania) leaves,onion,lemon,instant oats (oatmeal),kala chana (brown chickpeas),sunflower oil

Malai Chickpea Kebab Recipe, 1 Green Chilli,1/4 cup Instant Oats (Oatmeal),Sunflower Oil - for cooking,2 sprig Coriander (Dhania) Leaves - chopped,Salt - to taste,1/2 Lemon - juice,3/4 cup Kala Chana (Brown Chickpeas) - soaked,3 cloves Garlic,1 Onion, 525, North Indian Recipes, To begin making the Malai Chickpea Kebab Recipe first  boil the chickpeas, in a pressure cook for 4 whistles.Let the pressure release naturally and then strain the water from the chickpeas.Add the cooked chickpeas to a blender with the onions, green chilli, garlic, coriander leaves, salt and lemon juice.
Blend everything to a smooth paste.Remove the blended mixture into a big bowl and check for seasoning if required.
Then add the oats to the bowl and bind the mixture together.Heat a paniyaram pan, add oil and then scoop a tablespoon of the chickpea and oats mixture into each cavity and shallow fry till it is brown on either side.
Keep flipping the koftas so that it does not get burnt.Serve the Malai Chickpea Kebab Recipe along with a meal of Hyderabadi Vegetable Biriyani and Tomato Onion Cucumber Raita Recipe or just a Tea time snack with a cup of Ginger Cardamom Chai.
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Ingredients: salt,ginger,mustard seeds,poha (flattened rice),asafoetida (hing),coriander (dhania) leaves,green moong sprouts,green peas (matar),sweet corn,curry leaves,sugar,onion,cumin seeds (jeera),peanuts (moongphali),lemon juice,pomegranate fruit kernels,potato (aloo),turmeric powder,green chillies,sunflower oil

Aloo Poha Recipe - Potato Poha, 1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,2 Lemons - juice extracted,2 tablespoon Roasted Peanuts (Moongphali),2 tablespoons Coriander (Dhania) Leaves - finely chopped,Salt - to taste,1/2 cup Sweet corn - steamed,2 teaspoons Sugar,1/2 cup Green Moong Sprouts,2 Onion - finely chopped,2 inch Ginger - finely chopped,2 cups Poha (Flattened rice),3/4 cup Fresh Pomegranate Fruit Kernels - to serve,1 sprig Curry leaves - finely chopped,1/4 teaspoon Asafoetida (hing),1/4 cup Green peas (Matar) - steamed,2 tablespoons Sunflower Oil,2 Potatoes (Aloo) - boiled,1/2 teaspoon Cumin seeds (Jeera),2 Green Chillies - slit lengthwise, 50, Indian, To begin making the Aloo Poha Recipe-Batata Poha Recipe, we will first rinse the poha or flattened rice under cold water and drain any excess water.
Using a large strainer for washing helps ease the rinsing process.
Transfer the rinsed rice to a large bowl; stir in the turmeric, salt, sugar, asafoetida and keep aside.Heat oil in a pan on medium heat; add the mustard seeds, cumin seeds and allow them to crackle.Once the seeds have crackle stir in the onions, curry leaves, ginger, green chillies and sauté until the onions are tender and become translucent.
Now stir in the potatoes and sauté for a couple of minutes till potatoes are cooked.Once done gradually stir in the flattened rice mixture into the onion and potato mixture.Sprinkle about 3 tablespoons of water and gently stir to combine all the ingredients.
Turn the heat to low, cover the pan with a lid and let it simmer for 4-5 minutes.
You will notice the flattened rice has fluffed up a little.Once the poha is done turn off heat and stir in the freshly squeezed lemon juice, steamed peas, roasted peanuts and chopped coriander leaves.
Let the aloo poha sit covered for another minute.Serve the Aloo/Batata Poha hot sprinkled with pomegranate and a hot cup of chai made with chai ka masala or with Beet Latte Recipe.
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Ingredients: wheat flour,nutmeg,parangikai pumpkin,jaggery,salt aa,sooji (semolina rava),sunflower oil

Bhoplyache Gharge Recipe (Maharashtrian Style Sweet Pumpkin Puris), 2 tablespoon Sooji (Semolina/ Rava),Salt - aa pinch,2 tablespoons Jaggery - grated,1/4 teaspoon Nutmeg - grated (optional),Sunflower Oil - to deep fry,1-3/4 cups Kaddu (Parangikai/ Pumpkin) - grated,3/4 cup Whole Wheat Flour, 50, Maharashtrian Recipes, To begin making the Bhoplyache Gharge, first heat a small wok.
Add the grated pumpkin and jaggery.
Cook on low heat till the pumpkin becomes soft .Take it off the heat and cool slightly.Heat oil for deep frying in another wok.Add semolina, nutmeg and salt to the pumpkin mixture.Mix and add the wheat flour and add 1 tablespoon hot oil to the mixture.
Knead to a firm dough (use little water if required or more flour if it is too sticky)Make small balls from the dough and roll out into round puris.Deep fry till golden brown.
Use a slotted spoon to take them out .Drain on an absorbent paper.Serve the Bhoplyache Gharge Recipe (Maharashtrian Style Sweet Pumpkin Puris) for breakfast or lunch withMango Pickle or Lemon pickle.
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Ingredients: salt,ghee,milk,jaggery,water,barnyard millet,cardamom powder (elaichi),mixed nuts

Little Millet Pudding Recipe- Kootiki / Sama Pudding, 2 tablespoons Mixed nuts - roasted,1 pinch Cardamom Powder (Elaichi),3 tablespoons Ghee - (adjust),3/4 cup Jaggery - grated,1 cup Milk,Salt - a pinch,1 cup Barnyard Millet,2-1/2 cups Water, 25, South Indian Recipes, To begin making Little Millet Payasam Recipe, boil water in a saucepan, until it gets a single boil.
Meanwhile, in a pressure cooker, dry roast the little millets on medium-low heat for about 5 minutes, once it gets a a light toasted colour, once the water gets a single boil, immediately pour it into this pressure cooker.
Close the cooker and pressure cook for about 5 whistles.
Turn off the flame and allow the pressure to release to release naturally.
Next  add grated jaggery along with 1/4 cup of water in another saucepan pan.
Heat it on medium low and melt the jaggery until fully dissolved.Add cardamom powder to the melted jaggery.
Now add this jaggery syrup to the cooked little millet and mix well.
Add the milk and allow to boil for 2 minutes.
Add a pinch of salt and mix.Heat a tadka pan with ghee on low flame, fry the nuts in it, once the nuts have turned into a light brown colour, turn off the flame, garnish the Little Millet Payasam with the fried nuts.
Serve hot or cold.
Serve Little Millet Payasam Recipe along with a meal of Steamed Rice, Kerala Style Varutharachu Sambar, Elai Vadam Recipe, Pisarna Manga Recipe.
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Ingredients: salt,brown rice,vegetable stock,butter,garlic,broccoli,cheddar cheese,black pepper powder,green bell pepper (capsicum),button mushrooms,quinoa

Brown Rice & Quinoa Risotto Recipe, 2 teaspoon Garlic - chopped,250 grams Quinoa,Salt - to taste,100 grams Broccoli - cut into small,500 ml Vegetable stock,1 Green Bell Pepper (Capsicum) - chopped,2 tablespoon Butter,50 grams Cheddar cheese - grated,Black pepper powder - to taste,250 grams Brown Rice,500 grams Button mushrooms - sliced,2 tablespoon Fresh cream, 55, Italian Recipes, To begin making Brown Rice & Quinoa Risotto Recipe, soak the quinoa and brown rice for 10 minutes.Heat the pan with oil, add chopped garlic,mushrooms, green bell pepper, broccoli and saute the vegetables for a few minutes till the water from the mushrooms dry up and the vegetables are cooked through.
Season with  salt and pepper and keep it aside.In the same pan add the soaked rice and quinoa, keep the heat low and add one ladle at a time of the vegetable stock to cook the rice and quinoa.
Make sure the risotto is loose and not lumpy.
Check for seasoning.Once the rice and quinoa are cooked to "Al Dente" (just done).
Add butter, cream, and give it a stir.Remove from the heat and add the sauteed vegetables to the Brown Rice & Quinoa Risotto and stir well to combine.
Transfer the Brown Rice & Quinoa Risotto into a serving plate and serve hot.Serve your creamy Brown Rice & Quinoa Risotto Recipe with Fennel Pesto Pull-Apart Bread Recipe to create a satisfying meal.
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Ingredients: tomato,green chilli,bay leaves (tej patta),potato (aloo),black peppercorns,carrot,coriander (dhania) leaves,cinnamon stick (dalchini),barnyard millet,lemon,salt (salt),sunflower oil

Sama Khichdi Recipe - Barnyard Millet Khichdi -Navratri Fasting - Vrat Recipe, 1 Green Chilli - finely chopped,1 Carrot (Gajjar) - finely chopped,2 sprig Coriander (Dhania) Leaves - finely chopped,1 inch Cinnamon Stick (Dalchini),1 Tomato - finely chopped,1 teaspoon Lemon juice,1 cup Barnyard Millet,2 teaspoon Whole Black Peppercorns - crushed,Salt - to taste (rock salt),1 teaspoon Sunflower Oil,1 Potato (Aloo) - boiled and cubed,1 Bay leaves (tej patta) - torn, 45, Indian, We begin making Sama Khichdi Recipe (Vrat Recipe) by dry roasting the barnyard millets in a pan till it turns slight brown.
Turn off the flame and allow it to cool.
Then in a pressure cooker add 1 teaspoon cooking oil,Once the oil is hot, add green chillies, bay leaves, cinnamon and crushed pepper corns and give it a good stirNext add the chopped potatoes, carrots, tomatoes and saute until for a few minutes until they are slightly soft.Add 2 cups of water for 1 cup of sama rice to get a creamy consistency.
Let the water boil and then add the millet and cover it for 5 minutes and let it cook for 2 whistles.Turn of the heat and allow the pressure to release naturally.Transfer to a serving dish and garnish with coriander leaves and squeeze in the lemon and give it a mix.Serve your creamy Sama Khichdi with Cucumber Green Chilli Raita with Makhana Moongphali Ki Kadhi to enjoy your meal.
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Ingredients: khoya (mawa),ghee,water,rose essence,soda,sugar,cardamom powder (elaichi),flour (maida),milk water knead (if needed)

Gulab Jamun Recipe With Khoya, Milk - or water to knead (if needed),200 grams Khoya (Mawa),1 teaspoon Rose Essence,3 tablespoons All Purpose Flour (Maida),1 teaspoon Cardamom Powder (Elaichi),1 tablespoon Ghee,1/4 teaspoon Cooking soda,2 cups Water,2 cups Sugar, 55, Indian, To begin making the Gulab Jamun Recipe with Khoya, take mawa and mix with maida, cooking soda and ghee in a bowl.Knead everything and add milk / water if needed 1 teaspoon at a time to combine them together to form a firm dough.Knead to a smooth gulab jamun dough and keep it covered for about 10 minutes.Meanwhile, prepare sugar syrup by combining sugar and water in a pan.
Heat on low-medium heat.
Cook till it reaches half string consistency and turn off the heat.
Add cardamom powder and few drops of rose essence.
Keep it covered.Take the resting dough and roll the gulab jamun dough into very small balls without any cracks.Heat oil or ghee for deep frying in a pan or Kadai on medium heat.Once the oil/ghee is heated, drop 4-5 balls at a time and cook till it turns golden brown on all sides.
Ensure you cook on low to medium heat so the gulab jamuns get cooked from the inside as well.Once done, remove the gulab jamuns carefully and drop them in sugar syrup and allow it to soak in the syrup.
The Gulab Jamuns will fluff up and almost double in size.Similarly proceed with the remaining khoya jamun balls, fry them and let them soak in syrup for 30 minutes or more if needed and serve.Serve Gulab Jamun Recipe With Khoya after a party meal of Lehsuni Methi Paneer , Whole Wheat Naan  or Methi Matar Pulao and Tomato Onion Cucumber Raita Recipe.
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Ingredients: salt,coriander (dhania) leaves,water,baking soda,curry leaves,sesame seeds (til seeds) white,sugar,onion,black pepper powder,flour (maida),milk powder,green chillies,butter,sunflower oil

Bakery Style Baked Nippattu Recipe, 1 teaspoon Black pepper powder - optional,2 cups All Purpose Flour (Maida),1 teaspoon Baking soda,3 to 4 Green Chillies - finely chopped,Salt - to taste,Few Curry leaves,1 tablespoon Milk Powder - optional,2 teaspoons Sugar,1/3 cup Sunflower Oil,4 teaspoons Sesame seeds (Til seeds) - white,1 Onion - finely chopped,4 tablespoons Butter - melted,Few Coriander (Dhania) Leaves - chopped,1/4 cup Lukewarm Water, 60, Indian, To begin making the Bakery Style Baked Nippattu recipe, take maida, oil and butter in a mixing bowl.
Mix nicely with the tips of your fingers till the mixture looks like breadcrumbs.
Add more oil if required to get the breadcrumb like texture.
To the flour add milk powder, baking soda, salt, sugar, pepper powder, sesame seeds, onion, green chillies, coriander leaves and curry leaves.
Mix the ingredients nicely with your hand.
Add warm water slowly, little by little and make a tight firm dough.Knead the dough well, cover and keep aside for 10 to 15 minutes.
Meanwhile preheat the oven at 180 deg C for 10 minutes.Once the resting time for dough is over, divide the dough into lemon sized balls.
Take 1 ball, place it in between 2 thick greased plastic sheets and roll gently to form a 3 to 4 inch diameter thin disc.Gently place the nippattu on a greased baking tray.
Poke the nippattu with a fork randomly to avoid fluffing up.Continue with the remaining dough in a similar way.
Bake the nippattu for about 15 to 20 minutes at 170 degree Celsius.
Midway flip once after 10 minutes.Once the nippattu have turned golden brown in colour and cooked through remove the Nippattu from the oven and place them on a cooling rack to cool.Your Bakery Style Baked Nippattu is ready to serve.
Store Bakery Style Baked Nippattu in an airtight container.Serve Bakery Style Baked Nippattu along with hot Masala Chai  for your tea time break.
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Ingredients: tomato,salt,green chilli,coriander (dhania) leaves,gram flour (besan),sunflower oil making the toast,onion,turmeric powder,wheat brown bread wheat

Besan Bread Toast Recipe On Tawa - Vegetarian French Toast, 1 Green Chilli - finely chopped,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 Tomato - finely chopped,Sunflower Oil - for making the toast,1/2 cup Gram flour (besan),1/4 cup Coriander (Dhania) Leaves - finely chopped,1 Onion - finely chopped,4 Whole Wheat Brown Bread - whole wheat, 20, Indian, To begin making the Besan Bread Toast, take a big bowl, add besan, onion, tomato, green chilli, coriander leaves, turmeric powder, season with salt and enough water to make a semi thick batter.Heat a skillet on medium heat, brush it with oil.Take a bread slice, dip it into the besan batter and place it on the heated skillet to cook the besan bread toast.Apply a little oil on the sides to cook the bread toast over medium heat.
Once the besan bread toast is cooked at the bottom, flip over and cook the other side as well.Similarly, prepare the rest of the besan bread toasts.Serve esan Bread Toast along with Masala Chai.
and sliced bananas for breakfast.
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Ingredients: salt,cumin powder (jeera),green chilli,paneer,baking soda,curd,sugar,onion,sooji (semolina rava),flour (maida),kalonji (onion nigella seeds) sprinkling,butter,sunflower oil

Paneer Kulcha Recipe-Cottage Cheese Stuffed Leavened Flatbread, 1 teaspoon Sugar,2 cups All Purpose Flour (Maida),Salt - to taste,1/2 teaspoon Sunflower Oil,1 tablespoon Sooji (Semolina/ Rava),1/4 cup Onions - chopped,1 Green Chilli - chopped,1 cup Paneer (Homemade Cottage Cheese),1 tablespoon Sunflower Oil,1/2 cup Curd (Dahi / Yogurt),Kalonji (Onion Nigella Seeds) - for sprinkling,1/2 teaspoon Baking soda,Butter - melted,1/4 teaspoon Cumin powder (Jeera),1 teaspoon Salt, 170, North Indian Recipes, To begin making the Paneer Kulcha recipe, first mix together the sooji and yogurt in a large mixing bowl and set aside for ten minutes.Once the sooji has soaked in the yogurt, add maida, oil, baking soda, sugar and salt to it and knead together into a smooth dough.
The dough should be firm and hold together, but supple and soft to touch.Cover the dough with a lid and let it refrigerate for two hours to leaven.Meanwhile, prepare the stuffing.
Place a pan on the heat and warm some oil in it.
Add the chopped onions to it and saute along with the green chilies until the onions are softened and translucent.Next, add the paneer, turmeric powder and salt to the softened onions and cook for two minutes more.
Turn the heat off and set the filling aside to cool.Once the dough has been in the refrigerator for two hours, take it out to start making the kulchas.Portion out the dough into golf ball sized pieces.Working with one portion at a time, roll out the dough into small circle about 2.5-3 inches in diameter.
Take the rolled circle in your palm, place a spoonful of the paneer filling in the center, while cupping it in your palm.Bring all the edges of the circle together to seal the filling inside, like a tight pouch.
Make sure there are no air pockets within.Gently press the stuffed ball out without adding too much flour, roll the kulcha out to a thick disc.Next, sprinkle water on the kulcha, sprinkle kalonji and press down so they stick.Do not apply too much pressure at one place else the kulcha will tear and stuffing will come out.
Kulchas are usually thicker than parathas.Place the kulcha on the pan and cook until bubbles begin to appear on the surface.
Apply a little oil on the top and flip the kulcha over to brown on the other side.Repeat, applying ghee, butter or oil and cooking the kulcha until it attains a nice even brown hue with some brown spots.Serve Paneer Kulcha  with Tandoori Cauliflower & Chickpea Curry or Dhabewali Dal and Carrot Cucumber Tomato Salad with Lemon and Coriander  for lunch or dinner.
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Ingredients: cashew nuts,cardamom (elaichi) podsseeds,ghee,raisins,red poha (flattened red rice),flax seeds,brown sugar (demerara sugar)

Red Poha And Flax Seeds Ladoo Recipe, 10 Raisins,1 cup Brown Sugar (Demerara Sugar),3/4 cup Flax seeds,1 cup Red Poha (Flattened Red Rice),3 Cardamom (Elaichi) Pods/Seeds,1 cup Ghee - + 1 teaspoon,5 Cashew nuts, 30, Indian, To begin making the Red Poha And Flax Seeds Ladoo Recipe, heat a teaspoon ghee in a heavy bottomed pan.
Add cashews and raisins and roast them until they puff up.
Melt the remaining ghee and keep aside.In an another heavy bottomed pan, add the poha and dry roast it for a minute.
Keep it aside.In the same pan, dry roast flax seeds on medium flame until nice aroma comes.
Transfer both the poha and flax seeds to a blender.Blend everything in a Mixer into a fine or coarse powder as you prefer.
I made into fine powder.
Transfer this in a bowl.In the poha and seeds mixture, add brown sugar, cardamom and give it a mix until everything is combined.
Add the fried cashews and raisins and give it a mix.Mix everything together and pour ghee little by little to make small ladoos with hands.
Red poha flax seeds ladoo recipe can be stored in airtight container and stays good for a week.Serve Red Poha And Flax Seeds Ladoo along with a hot cup of Filter Coffee for your evening snack.
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Ingredients: salt,idli rice,water,methi seeds (fenugreek seeds),white urad dal

Homemade Soft Idli Recipe - Steamed Rice and Lentil Cake, 1-1/4 cups White Urad Dal (Whole),Water - as required,3 teaspoons Salt,3 cups Idli Rice,2 teaspoons Methi Seeds (Fenugreek Seeds), 500, South Indian Recipes, To begin making soft homemade idli, we will first make the idli batter.
Soak the rice in water, such that the all the rice is completely immersed in water.
Let it soak for about 6 hours.Soak the urad dal and fenugreek in water such that all of the dal is completely immersed in water.
Let it soak for about 6 hours.First grind the urad dal into a fine smooth batter.
While grinding add just enough water to make it into a very very smooth batter.
The batter will look fluffy.
Pour this batter into a large container.Grind the rice into a smooth paste, adding just the required amount of water to grind into a almost smooth batter.
Adding too much water will make the dosa batter too watery.
If required grind a little at a time to get a almost smooth batter .The rice batter is a little coarser, but the urad dal batter is super smooth.Combine the urad and rice batter, add salt to taste and set aside for at least 12 hours or overnight until the batter ferments.
You will notice the batter would have risen in volume.Hence you should place the batter in a large container so it has enough room to increase in its volume.To make the idlisGrease the idli molds with a little sesame oil.
This process is purely optional.
I like to do this as it adds to the flavor of the idli’s.
Pour spoonfuls of the batter into these moulds.Do make sure you fill the idli batter only half way through as they will rise up to the top when steamed.
Once all the plates are filled, place the filled idli racks one above the other making sure the holes are facing the filled portion.Prepare the idli steamer with a little water in the bottom.
Place the filled idli racks in the steamer.
Place the steamer on high heat and steam the idli’s for 10 minutes.After 10 minutes of steaming, turn off the heat.
Open the steamer and insert a knife or a pick to test whether the idli's are cooked.
If nothing sticks then the idlis are perfectly steamed.Now you can remove the idli’s from the steamer.
Have a small bowl filled with water.
Dip a spoon in the water and then scoop the idli's out starting from the edges.
Dipping the spoon in water helps in the easy removal of idli from the plates.The wholesome homemade soft idli are now ready to be served for breakfast, lunch or dinner.Serve Classic Homemade Soft Idli with Coconut Chutney, Thakkali Vengayam Sambar, Idli Milagai Podi & Filter Coffee for a delicious breakfast at home.
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Ingredients: confectirs sugar,salt,date syrup,nutmeg,ghee,vivatta maida,vanilla,coconut milk,eggs

Goan Style Baby / Baby / Baby Recipe, 1/4 cup Ghee,1 tablespoon Date syrup,300 ml Coconut milk,1/4 teaspoon Nutmeg,1 teaspoon Vanilla Extract,Salt - a pinch,120 grams Vivatta Maida,3 teaspoons Confectioners sugar,2 Whole Eggs, 80, Goan Recipes, To begin making the Goan Style Bebinca/bibik/bebinka Recipe, we will first preheat the oven to 180 degree Celsius for 10 minutes, You add coconut milk to mixing bowl.Add flour and whisk till there are no lumps formed.
Break two eggs into the batter as well, add nutmeg, vanilla essence as well and whisk till there are no lumps formed.Now equally spate the batter into two bowls, to one bowl add date syrup and whisk to form a light brown batter.To another batter add refined sugar and whisk well till the sugar incorporates.Take a baking dish, add 2 teaspoon of hot melted ghee over it, and pour 2 ladle of white batter first and bate for 5 minutes till the batter hardens.Take it out and sprinkle 2 more teaspoon of ghee and add 2 ladle of brown batter and bake it again in the oven for another 5 minutes.Continue the process of adding ghee and changing the batter till you finish all the batter and it has reached the brim.Once the last layer is over, allow it cool it outside for few minutes, flip it over and cut into small pieces and serve warm.Serve the Goan Style Bebinca/bibik/bebinka along with a scoop of ice cream along with a cup of Masala Chai Recipe to make your evening special.
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