anandhuvasudev/southindiandish huggingface dataset:
Ingredients: cashew nuts,salt,dates,coconut,ghee,rajgira flour (amaranth flour),jaggery,raisins,water,cardamom powder (elaichi),rice flour,chana dal (bengal gram dal),instant oats (oatmeal)

Karwar Style Madgane Recipe With Oats & Rajgira, 1-1/2 tablespoons Rajgira Flour (Amaranth Flour),1/4 cup Instant Oats (Oatmeal),1 pinch Salt,1 teaspoon Ghee,1-1/2 cup Jaggery - (adjust),1-1/2 cups Fresh coconut - grated,20 Cashew nuts - halved,5 Dates - chopped,1 teaspoon Cardamom Powder (Elaichi),2 teaspoons Raisins - more to garnish,2 cups Water,1/2 cup Chana dal (Bengal Gram Dal),1 tablespoon Rice flour, 55, Karnataka, To begin making Karwar Style Madgane Recipe With Oats & Rajgira, soak dal in adequate water for about an hour.
Wash thoroughly and drain.Take a big saucepan, add the given quantity of dal and water and bring it to boil on high heat.When the water in the pan starts boiling, reduce the flame to medium and keep simmered for the dal to cook, (do not cover with lid at any stage) stirring occasionally till soft and done.In the meantime, grind the coconut using water to extract coconut milk by squeezing tightly the ground coconut over a sieve.The first extract will be thick and should be about 3/4 to 1 cup.Repeat this process using less water each time to get more coconut milk which will be comparatively thinner and the coconut milk should be about 2 cups.Check the dal and when it is almost cooked, add to it the cashew nuts and mix well.Here a little hot water can be added to daal if there is very less water in it.When dal is completely cooked but not mushy (almost all water should be evaporated by now), add jaggery, cardamom powder and salt.Stir till jaggery dissolves.Using a little of the thin coconut extract make a slurry of the rice and rajgira flours in a mixing bowl.(rice flour is a must as it prevents the coconut milk from splitting)Add this slurry, oats and all the thin coconut extract to the dal and bring to a boil stirring constantly.Now add the dates, half of the raisins and the thick coconut extract and again bring to a boil stirring constantly on medium heat.Switch off heat now since after adding coconut milk, too much cooking is not required not desirable for the recipe.Heat ghee in a small kadai, add the cashew nuts and raisins (which were reserved) to garnish the Madgane.Serve Karwar Style Madgane Recipe With Oats & Rajgira as a dessert with a meal of steamed rice, Karwar Style Sol Kadhi Recipe, and Kadgi Chakko Recipe for lunch.
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Ingredients: salt,wheat flour,arhar dal (split toor dal),kashmiri red chilli powder,coriander (dhania) leaves,curd,onion,ghee,oil

Leftover Dal Paratha Recipe, 4 tablespoon Coriander (Dhania) Leaves - finely chopped,1-1/2 cup Whole Wheat Flour,Salt - to taste,1-1/2 teaspoon Kashmiri Red Chilli Powder,3 tablespoon Onions - finely chopped,Ghee - or oil as required,1 cup Arhar dal (Split Toor Dal) - cooked,1/4 cup Curd (Dahi / Yogurt), 45, Indian, To begin making the Leftover Dal Paratha, firstly add the leftover dal (or cooked toor dal), wheat flour, kashmiri red chili powder, salt, curd, coriander leaves and onions in a bowl.
Mix everything well and knead it into a smooth dough.If your dough turns too watery, add few tablespoons of flour at a time and knead to make a smooth dough.
Cover and let the dough sit for about 15 minutes.After 15 minutes, heat a roti tawa.
Pinch a lemon sized ball from the dough, roll it round and make it into a ball shape.
Dust the dough in flour and flatten it using a rolling pin to about 7-centimetre circle.
Rub 1/4 teaspoon ghee over the surface.Once it is done, fold 2 opposite edges such that they touch each other at the edges.Next bring the other 2 edges folding it over the sides already folded making it into a square.Now dust little wheat flour and roll it as thin as you can into a square shape.Place it on hot tawa and cook on both sides until they get cooked.
Rub about 1/4 teaspoon ghee on both the sides of paratha.
Remove from pan and repeat the same procedure for the remaining dough.Serve Left Over Dal Paratha hot with Lauki Raita, Pumpkin Raita or any raita of your choice.
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Ingredients: salt,ginger,water combine the ingredients,ghee,mustard seeds,ajwain (carom seeds),potato (aloo),red chilli powder,water,asafoetida (hing),gram flour (besan),curd,soda,curry leaves,onion,dry red chillies,coriander (dhania) leaves,turmeric powder,green chillies,sunflower oil

Punjabi Kadhi Pakora Recipe - Delicious Punjabi Kadhi, 3 tablespoon Gram flour (besan),1 Onion - finely chopped,1 cup Gram flour (besan),1 tablespoon Ghee,2 cups Water,5 Curry leaves,Salt - to taste,500 grams Curd (Dahi / Yogurt) - whisked,1/2 inch Ginger - peeled and grated,1/4 teaspoon Mustard seeds,1/2 teaspoon Ajwain (Carom seeds),4 sprig Coriander (Dhania) Leaves,1 Potato (Aloo) - grated,1/2 teaspoon Red Chilli powder,Sunflower Oil - for deep frying,1/2 teaspoon Turmeric powder (Haldi),Water - to combine the ingredients,2 Green Chillies - finely chopped,2 Dry Red Chillies,1/4 teaspoon Asafoetida (hing),2 Green Chillies - chopped,1/2 teaspoon Cooking soda, 50, Punjabi, To begin making the Punjabi Kadhi Pakoras lets begin to make pakora mixture in a bowl by combining all the ingredients of pakora together except water.
Add a little water at a time to the dry ingredients and mix well until all the ingredients come together to make a thick batter.Heat a Kuzhi paniyaram Pan, drizzle some oil in each cavities.
Once the oil is heated, take a small portion of batter in spoon or finger  and drop them into each cavities.Fry the pakoras on medium heat until pakoras turn golden brown from outside.
Flip it on the other side as well.
Once done transfer to a plate lined with a paper napkin.
Set the pakoras aside while you prepare Kadhi.To prepare Kadhi, whisk the yogurt along with the gram flour until well combined.
Add 2 cups of water and whisk again.
Whisk thoroughly to ensure there are no lumps.
Add in the spices, salt, chopped green chili, grated ginger to this gram flour mixture.
Stir once again to combine the ingredients.Pour the kadhi mixture in a heavy bottomed saucepan and heat it over medium heat.
Once punjabi Kadhi starts simmering stir to avoid lump formation.Once it has begun to boil, turn the heat to low and simmer for about 20 minutes, stirring occasionally.
Now add fried pakoras to it and simmer the punjabi kadhi pakora further for 5 minutes.
Turn off the heat.
For tempering the punjabi kadhi pakora, add a tablespoon of ghee into a saucepan on medium heat.Add the mustard seeds, once seeds crackle add the curry leaves, red chilies and fry for 1 minute until roasted.
Now add asafoetida, red chili powder and stir to combine.
Turn off the heat.Pour this seasoning over the Punjabi Kadhi Pakora.
Garnish with coriander leaves and serve.Serve the Punjabi Kadhi Pakora along with Phulka Recipe (Roti/Chapati), Carrot Cucumber Tomato Salad and Kaddu Simla Mirch Sabzi.
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Ingredients: tomato,salt,red bell pepper (capsicum),black pepper corns,virgin olive oil,carrot,baby corn,dry mix herbs,jalapenos,cloves garlic,button mushrooms,yellow zucchini

Herbed Vegetables In Roasted Bell Pepper Sauce Recipe, 200 grams Button mushrooms - sliced,1 tablespoon Extra Virgin Olive Oil,1 teaspoon Whole Black Pepper Corns,2 tablespoons Pickled Jalapenos,Salt - to taste,1 Yellow Zucchini - cut into diagonals,4 cloves Garlic - finely chopped,1/4 cup Fresh cream,1/2 cup Homemade tomato puree,10 cup Baby corn - cut into diagonals,1 teaspoon Extra Virgin Olive Oil,2 Carrots (Gajjar) - cut into diagonals,2 Red Bell pepper (Capsicum),1 tablespoon Dry mix herbs, 55, Continental, To begin making the Herbed Vegetables In Roasted Bell Pepper Sauce Recipe we need to roast the red bell peppers directly on the flame.
To make the roasted bell pepper sauceTurn the flame on high heat, and roast the whole bell pepper until it is completely charred and changed into black in colour.
Once completely cooked and charred, remove from the flame.
Carefully discard the outer skin of the capsicum - which is black.
Cut the bell pepper into half , deseed and discard it.
Now, roughly chop the bell pepper and put it in a mixer jar.
Into the mixer jar, along with the bell pepper add the jalapenos, garlic, salt, peppercorns and blitz into a coarse paste.
Heat a skillet with oil on medium flame, add the garlic and saute until it turns brown.
Once the garlic is brown add the freshly ground roasted bell pepper puree, tomato puree, cream and bring it to a boil.
check the taste and adjust the spices accordingly.Turn off the flame and set aside.
To make the Herbed Vegetables Heat a pan with oil on medium flame, add the vegetables - carrot, babycorn, yellow zucchini and mushrooms and pan roast for 8-10 minutes until the vegetables are cooked yet have a crunch in them.
Sprinkle some salt and the herbs and mix well.
To serve, in a platter spread the roasted red bell pepper sauce at the bottom and top with the herbed vegetables.
Serve Herbed Vegetables In Roasted Bell Pepper Sauce Recipe along with Buttered Herbed Rice Recipe or Garlic Bread With Herb Butter Recipe, Creamy Garlic Mashed Potatoes Recipe and Cucumber Honey Limeade Recipe for a complete meal.
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Ingredients: tomato,prawns tiger prawns,salt,ginger,green chilli,coriander (dhania) leaves,fennel seeds (saunf),mustard seeds,red chilli powder,cloves garlic,coconut milk first,curry leaves,onion,coconut oil,tamarind paste,black pepper powder,coriander powder,coconut milk second third,turmeric powder

Prawns Coconut Curry Recipe, 1 teaspoon Turmeric powder (Haldi),1 teaspoon Tamarind Paste,1 tablespoon Coriander Powder (Dhania),Salt - to taste,1 Onion - medium,1 teaspoon Red Chilli powder,3-4 Green Chilli,1/2 inch Ginger,1 teaspoon Mustard seeds,2 teaspoon Fennel seeds (Saunf),1/2 cup Coriander (Dhania) Leaves,500 grams Prawns - tiger prawns,7 cloves Garlic,2 Tomatoes,1 tablespoon Coconut Oil,1/2 cup Coconut milk - first extract,1/2 cup Coconut milk - second & third extract,1 sprig Curry leaves,1 teaspoon Black pepper powder, 45, South Indian Recipes, To prepare Prawns Coconut Curry Recipe, begin by making a paste of fennel, pepper, ginger and garlic by adding a little water.Heat a Kadai or meen chatty with oil.
Once hot, splutter mustard seeds.Add the above paste and saute till the raw smell leaves.Add curry leaves, green chilli and chopped onions.
Saute till onions turn translucent.Add in chopped tomatoes and cook till tomatoes turn mushy.Add in tamarind paste.
Add coriander powder and chilli powder and mix for a minute.Add second and third milk extract of coconut.
Add salt and bring it to a boil.Add cleaned and deveined prawns.
Cook for 4-5 minutes.Now add first milk extract of coconut and mix well.
Do not boil.
Once it is heated enough take it off flame and garnish prawns coconut curry recipe with chopped coriander leaves.Serve Prawns Coconut Curry with hot steamed rice.
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Ingredients: tomato,salt,ginger,mustard oil,asafoetida (hing),sunflower oil wadis,coriander (dhania) leaves,red chilli powder,sugar,onion,cumin seeds (jeera),bottle gourd (lauki),panch phoran masala,coriander powder,turmeric powder,green chillies,yellow moong dal (split) least

Lauki Wadi Tarkari Recipe - Bengali Style Moong Dal Dumplings & Bottle Gourd Sabzi, 1 teaspoon Sugar,1/2 teaspoon Turmeric powder (Haldi),1 tablespoon Mustard oil,2 tablespoons Sunflower Oil - to fry wadis,Coriander (Dhania) Leaves - chopped,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 Onion - chopped,1 Tomato - chopped,1 teaspoon Ginger - grated,2 Green Chillies - chopped,1 Bottle gourd (lauki) - cut in cubes,1 teaspoon Panch Phoran Masala,1 cup Yellow Moong Dal (Split) - soaked for at least 4 hours or overnight,1 pinch Asafoetida (hing), 35, Bengali Recipes, To begin making Lauki Wadi Tarkari Recipe , prepare wadis first.
Wash and soak moong dal in enough water for about 3-4 hours or overnight.Drain excess water and pulse it a couple of times to make a fine paste in a food processor.Add the remaining ingredients listed under wadi like the ginger, cumin seeds, dry red chillies, hing, salt to taste and whisk to combine.
Arrange a baking tray with aluminium foil or lined with a parchment paper.Using a piping bag or zip lock bag, drop out small roundels.Dry them under the sunlight for 3-4 days or until they are completely dried.
Store in an airtight container and use them when needed.
This can be stored up to 6 months.*For Lauki Wadi/Badi TarkariOnce you have the homemade or store bought wadis, heat oil for frying in a pan and saute the wadis.
Drain on a kitchen towel to absorb excess oil.
Keep them aside.Heat oil in a pan and add panch phoran masala on a low heat.
Saute for few seconds and then add ginger and onions.
Stir until the onions are light brown.Now add green chillies and tomatoes, stir and add turmeric powder, salt and sugar.
Stir well on a medium heat to cook tomatoes.Once the tomatoes are soft and mushy, add in lauki and cook covered until lauki is soft.
Mine took about 10 minutes.Add crushed or whole wadis,stir to combine and cook for few minutes more.Remove Lauki Wadi Tarkari from heat and put it into a serving bowl, garnish with chopped coriander leaves.
Serve hot.Serve Lauki Wadi Tarkari Recipe along with Pudina Lahsun Laccha Paratha and Mooli Raita Recipe for your everyday meals.
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Ingredients: tomato,green chillies,salt,ginger,cumin powder (jeera),red chilli powder,cloves garlic,onion,kasuri methi (dried fenugreek leaves),coriander powder,turmeric powder,masoor dal,garam masala powder,sunflower oil

Red Lentil Curry Without Coconut Recipe, 1/2 teaspoon Cumin powder (Jeera),1/2 teaspoon Turmeric powder (Haldi),1 cup Tomatoes - chopped,Salt - to taste,1 teaspoon Garam masala powder,1/2 inch Ginger,1 cup Masoor Dal (Whole),1 teaspoon Red Chilli powder,1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) - optional,1 teaspoon Coriander Powder (Dhania),2 Green Chillies - chopped (optional),1 tablespoon Sunflower Oil,3 cloves Garlic,1 Onion - sliced thin, 50, Indian, To begin making the Red Lentil Curry Without Coconut recipe, soak the lentils in water for about 20 minutes.Boil them using 3 to 4 cups water until soft in a saucepan.
Cover the pan with a lid while cooking.Heat a tablespoon of oil in a saucepan and fry the sliced onions on medium heat until slightly browned.Add tomatoes and mix.
Cover and cook till tomatoes are soft and mushy.
Stir in between.Let the mixture cool down, then grind it to smooth paste along with ginger and garlic.
Use very little water while grinding.Pour the prepared paste over cooked lentils and add little water.Add green chilies and let it boil on medium heat for 5 minutes.
Add all the spices and mix.Add salt and sprinkle crushed Kasuri methi.
Mix and let it simmer on low heat for about 5 minutes.
Remove from heat and serve hot.Serve Red Lentil Curry Without Coconut along with Palak Raita, Aloo Bhindi Ki Sabzi and Phulkas  for your weekday meal.
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Ingredients: salt,cauliflower (gobi) florets,sunflower oil ghee,asafoetida (hing),red chilli powder,curry leaves,lemon,kasuri methi (dried fenugreek leaves) coriander leaves,coriander powder,potato (aloo),turmeric powder,garam masala powder

Aloo Gobi Sabzi Recipe - Potato And Cauliflower Dry Curry, 1/2 teaspoon Turmeric powder (Haldi),1/4 teaspoon Asafoetida (hing) - optional,Salt - to taste,Lemon wedges - few,1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1/2 teaspoon Garam masala powder,Kasuri Methi (Dried Fenugreek Leaves) - or coriander leaves (chopped) for garnishing,1 cup Potatoes (Aloo) - peeled and cubed,2 cups Cauliflower (gobi) - florets,2 tablespoons Sunflower Oil - or ghee,Curry leaves - few (optional), 30, North Indian Recipes, To begin making the Aloo Gobi Sabzi Recipe, chop cauliflower into florets and wash well in plenty of water; drain and keep aside.Wash potatoes, peel and chop into medium-sized cubes; keep aside.In a medium sized deep saucepan or kadai, heat oil or ghee.Once the oil heats up, lower the heat and add the spices (turmeric, chilli powder, coriander powder, garam masala powder and hing); sauté for a few seconds.Increase the heat and immediately, add the cubed potatoes; stir well to coat with spices.Add a little bit of salt and sauté on high for about a minute or so.Stir in the cauliflower flowerets and additional salt; give it a good stir.Once the vegetables and spices have mixed well, lower the heat, close the saucepan and cook on medium low heat till the vegetables are cooked.
 Keep stirring in between so as not to burn the vegetables.
Do not add any water.Once the vegetables have cooked to your desired consistency, turn the heat off, remove from flame.Garnish with crushed dried fenugreek leaves (kasoori methi) or chopped coriander leaves.To give it an acidic element, give it a squeeze of lime or lemon juice.Serve Aloo Gobi Sabzi along with Panchmel Dal and Phulkas for a weekday meal.
You can also serve Boondi Raita with this meal.
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Ingredients: cashew nuts,ghee,milk,saffron strands,raisins,water,sugar,semiya (vermicelli),cardamom powder (elaichi)

Semia Pudding Recipe - Vermicelli Kheer Recipe, 500 ml Milk,3 tablespoons Cashew nuts - halved,3 tablespoons Raisins,2 Saffron strands,1 cup Water,1/2 cup Semiya (Vermicelli) - roasted,1 tablespoon Ghee,1/4 teaspoon Cardamom Powder (Elaichi),1/2 cup Sugar, 45, Indian, To begin making the Semiya Payasam Recipe, cook the Semiya (Vermicelli) in water.Into a saucepan, add the water and the semiya and bring to a boil.
Once the semiya begins to boil, turn the heat to medium and cook the semiya until it is soft and done.
Once done, add the 500 ml of milk, sugar, cardamom powder and saffron and stir until the sugar dissolves completely.Simmer the Semiya Payasam/ kheer for another 5 minutes till the flavors are  absorbed well and the payasam looks thick and creamy.
 You can adjust the consistency of the payasam, based on your preference.
Note, that once the Semiya Payasam cools down, the semiya will begin to absorb all the milk and get thicker as well.While the Semiya is simmering, we will roast the cashew nuts.
In a small pan, heat ghee on low heat; add in the cashew nuts and roast until crisp and golden.
Add in the raisins, stir for a few seconds until it puffs up and keep aside.Turn off the heat and finally garnish the Semiya Payasam with the roasted cashew nuts and raisins and serve the payasam hot or cold as desired.Serve the Semiya Payasam/ Seviyan Kheer as a party dessert for any festive occasion or after your meal of Jodhpuri Aloo, Ajwain Puri, Satvik Carrot Sprout Salad and Mirchi Ka Chunda.
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Ingredients: salt,enos fruit salt,kalonji (onion nigella seeds),mustard seeds,fennel seeds (saunf),jaggery,gram flour (besan),mango,sugar,dry red chillies,cumin seeds (jeera),methi seeds (fenugreek seeds),panch phoran masala,turmeric powder,sunflower oil

Raw Mango Dhokla Recipe Topped With Sweet Mango Chutney, 1/4 teaspoon Kalonji (Onion Nigella Seeds),1 teaspoon Sugar,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,1 teaspoon Enos fruit salt,1/2 teaspoon Fennel seeds (Saunf),1 Mango (Raw) - peeled and chopped,1/4 cup Jaggery - (adjust),2 Dry Red Chillies,1 cup Gram flour (besan),1/4 teaspoon Methi Seeds (Fenugreek Seeds),1/2 teaspoon Salt,1 tablespoon Sunflower Oil,1/2 cup Mango (Raw) - grated,2 tablespoons Sunflower Oil,1 teaspoon Panch Phoran Masala,1/2 teaspoon Cumin seeds (Jeera),1 teaspoon Salt, 60, Gujarati Recipes﻿, To begin making the Raw Mango Dhokla Recipe Topped With Sweet Mango Chutney, we will first make the chutneyIn a pressure cooker, add mustard seeds and dried red chillies.Then add the mango pieces, jaggery, panch phoran salt and turmeric powder.
Add little water and cook the mangoes for 3 to 4 whistles.Once done, open the cooker and check the salt and spices and adjust accordingly.
Keep the Sweet and Spicy Mango Chutney aside.The next step is to make the Raw Mango DhoklaIn a bowl, add besan, salt, sugar, turmeric powder, and add water and mix it well to make a thick Khaman Dhokla Batter.
Stir in the grated raw mangoes, oil and the eno's fruit salt.The Raw Mango Khaman Dhokla batter should be of idli batter consistency.Now grease a dhokla plate with oil and also preheat the dhokla steamer with water and keep ready.Spoon the Raw Mango Dhokla Batter into the dhokla plates, place them in the steamer and steam the dhokla on high heat for about 10 to 12 minutes until done.When you insert a knife inside, it should come out clean.
Turn off the heat and allow the Raw Mango Dhokla to cool down.
Now, once the Raw Mango Dhokla is cooled, loosen the sides and invert the bowl to unmold dhokla on a plate and cut them into diamonds.Place them on a serving platter and spoon the Sweet and Spicy Raw Mango Chutney over the dhokla and serve.The Raw Mango Dhokla Recipe makes a great party starter recipe or even serve for an evening snack during the summers.
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