anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,cloves garlic from between,potato (aloo) barrel shape,tme leaves,butter

Delicious Skillet Roasted Fondant Potatoes Recipe, 3 Potatoes (Aloo) - peeled cut into barrel shape,Salt - to taste,3 cloves Garlic - slit it from between,50 grams Butter,2 sprig Fresh Thyme leaves, 30, French, To begin making the Fondant Potatoes recipes, heat the butter over the medium heat in a sauce pan.When the butter starts foaming, add the potatoes and fry until deep golden brown on one side for 5 to 6 minutes.Turn over the potatoes and cook for further 5 to 6 minutes or until they turn golden-brown on both sides.
You can also optionally cover the pan, so the steam makes the potatoes cook faster and they will get roasted at the same time.Add garlic, cloves and fresh thyme in the butter.Sprinkle a dash of salt and oregano flakes.
Flip again gently to avoid breaking of the potatoes.Place them on an absorbent paper to absorb the extra butter and serve it hot.Serve Fondant Potatoes with Cottage Cheese Dip Recipe with Pepper and Olives or Low Fat Vegetable Dip Recipe with Herbs of your choice to serve as a snack., https://www.archanaskitchen.com/images/archanaskitchen/World_Appetizers/Delicious_Skillet_Fondant_Potatoes_Recipe-1.jpg, 5
Ingredients: sunflower oil,coriander (dhania) leaves,mint leaves (pudina),potato (aloo),red chilli powder,onion,mutton,cinnamon stick (dalchini),wheat bread crumbs,cloves (laung),ginger paste,salt accroding,turmeric powder,green chillies,garlic paste

Parsi Mutton Cutlets Recipe, 4 tablespoon Coriander (Dhania) Leaves - finely chopped,1/2 teaspoon Turmeric powder (Haldi),2 Cloves (Laung) -,1 Potato (Aloo) - boiled and mashed,1/2 tablespoon Ginger - paste,1/2 tablespoon Garlic - paste,2 Green Chillies - finely chopped,1 Onion - finely chopped,Salt - accroding to taste,3 tablespoon Mint Leaves (Pudina) - finely chopped,1/2 inch Cinnamon Stick (Dalchini) - powdered,2 teaspoon Red Chilli powder,Whole Wheat Bread crumbs - as required,Sunflower Oil - required for frying,500 grams Mutton - minced, 50, Parsi Recipes, To begin making the Parsi Mutton Cutlets Recipe, remove the moisture from minced mutton by pressing it between your palms.Add the mutton mince to the mixing bowl.
Add all other ingredients except for oil and bread crumbs into the bowl including ginger, garlic, onion, coriander leaves, mint leaves, green chillies, red chilli powder, turmeric powder, potato, salt, cloves and cinnamon stick.
Mix well.Take lemon sized ball of mutton mix and roll it well.
Now gently flatten it to form a disc.Do this step for rest of the mutton mix.
Coat the cutlet with bread crumbs and keep aside.Heat oil in a shallow pan for shallow frying.
Once oil is hot, place a few cutlets on the pan and fry on medium-low heat until browned on all sides and mutton is fully cooked.Do this on medium low heat as we want the mutton to get cooked through the inside too.
I coated my cutlets on bread and suji mix just to add some texture over the cutlet.Once cooked, remove from pan and set it on kitchen paper.Serve Parsi Mutton Cutlets Recipe along with Dhaniya Pudina Chutney, Date Tamarind Chutney or any other chutney of your choice and Pickled Onions.
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Ingredients: yellow moong dal (split),ginger,ghee,foxtail millet,asafoetida (hing),black peppercorns,cinnamon stick (dalchini),cumin seeds (jeera),turmeric powder

Foxtail Millet Khichdi Recipe with Batata Aloo Nu Shaak, 1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera),1 inch Ginger - grated,1 teaspoon Whole Black Peppercorns - coarsely pounded,1/2 cup Foxtail Millet,1/2 cup Yellow Moong Dal (Split),1 tablespoon Ghee,1/4 teaspoon Asafoetida (hing),1 teaspoon Turmeric powder (Haldi), 55, Indian, Note: The method below will result in a mushy texture of the Khichdi; you can adjust the consistency of the water to be cooked to the texture you like.To begin making the Foxtail Millet Khichdi Recipe, we will first get all the ingredients ready.
Wash the millets and the dal and place it in a pressure cooker.Add 3-1/2 cups of water, turmeric powder, ginger, salt and cinnamon and cook until you hear three to four whistles.
Turn off the heat and allow the pressure to release naturally.Once the pressure releases, open the cooker and stir the Khichdi to combine all the ingredients and we will proceed to make the tadka.If you are planning to cook the Foxtail Millet Khichdi in a saucepan , then place the millet and dal in the saucepan, add the water, turmeric powder, ginger, salt and cinnamon and cook until the Khichdi is mushy.
Once done, check the salt and adjust to suit your taste.For the seasoning of the Millet Khichdi, heat ghee a small tadka pan.
Add the cumin seeds, crushed peppercorns and asafoetida.
Stir for a few seconds and add it to the Foxtail Millet Khichdi.Serve the Foxtail Millet Khichdi along with Batata Nu Shaak (Aloo Tamatar Sabzi) for a warm wholesome weeknight dinner.
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Ingredients: salt,mustard seeds,coconut,jaggery,tindora (dondakaya kovakkai),curry leaves,white urad dal (split),coriander (dhania) seeds,dry red chillies,tamarind,sunflower oil

Konkani Tendli Sukke Recipe - Ivy Gourd/Tindora Stir Fry, 1 teaspoon White Urad Dal (Split),4 Dry Red Chillies,1/2 teaspoon Mustard seeds,2 sprig Curry leaves,Salt - to taste,400 grams Tindora (Dondakaya/ Kovakkai) - cut into angular slices,1/4 cup Fresh coconut - grated,1 tablespoon Sunflower Oil,1 teaspoon Jaggery,15 grams Tamarind,2 teaspoons Coriander (Dhania) Seeds, 30, Konkan, To begin making the Konkani Tendli Sukke Recipe, we will first make the Sukke Masala.*To make the Sukke Masala Heat a small skillet on medium-low heat, dry roast the coconut, coriander seeds, white urad dal and red chillies for about 4-6 minutes, or until the aroma wafts into the air.
Turn off the flame and transfer these whole spices into a mixer jar along with the jaggery and tamarind and pulse, to get a coarse mixture.
Do not add any water to this mixture.
Next in another skillet, heat oil on medium flame, add the mustard seeds  and curry leaves and allow them to crackle.Now add the sliced tendli, sprinkle some water, salt, cover and cook for a good 10 minutes on medium flame.Open the lid and check the tendli, it should be cooked, yet have a little bit of a bite to it.
Reduce the flame add the freshly ground Sukke Masala and toss well.
 Check the salt and adjust according to taste and turn off the heat.Transfer the Tendli Sukke to a serving bowl and serve hot.Serve Konkani Tendli Sukke along with Steamed Rice, Konkani Style Southe Koddel Recipe and Konkani Style Sol Kadhi Recipe for a complete Konkani lunch or dinner.
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Ingredients: salt,black pepper powder,sunflower oil using skillet,lemon,cheddar cheese,sweet corn,tortillas corn,avocado ripen

Cheese And Corn Tostadas Recipe, Salt - as required,6 Tortillas - corn ones,Black pepper powder - as required,2 tablespoon Sunflower Oil - if using skillet,1/2 cup Cheddar cheese - finely grated,1/2 Avocado - ripen,1/2 cup Sweet corn,1/2 Lemon, 30, Mexican, To begin with Tostadas, preheat the oven to 400-degree Fahrenheit.
Grease the tortillas using oil on both the sides.
Arrange tortillas on a baking sheet and bake for 5-6 minutes, until it is browned.Flip on the other side and bake for another 5 minutes.Alternatively, you can use a skillet to heat and lightly roast the tortillas.
Pour oil in the skillet and heat oil over medium heat.
Once hot, place the tortillas in the skillet for 30 seconds, until it is browned to your liking.
Flip on the other side and cook until it is browned.
Set it aside.Boil corn with salt.
Add lemon juice and pepper and mix them well.
Chop avocado thinly and combine with the corn mixture.Top the tortillas with corn mixture and sprinkle grated cheddar cheese on top.
Garnish it with coriander leaves and it is ready to be served.Serve Cheese And Corn Tostadas as an appetizer along with others such as Sweet Potato Tacos With Black Beans And Avocado Cream Recipe, Cheesy Corn On The Cob Recipe , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Cheese_and_Corn_Tostadas.jpg, 8
Ingredients: wheat flour,bananas,ghee,jaggery,water,baking soda,rice flour,instant oats (oatmeal)

Oats Unni Appam/ Nei Appam Recipe, 3/4 cup Jaggery - powdered,4 tablespoon Ghee,1/8 cup Rice flour,1 cup Instant Oats (Oatmeal),1/4 cup Water,1/4 teaspoon Baking soda,1/8 cup Whole Wheat Flour,1 Ripe Bananas - mashed, 40, Kerala Recipes, To prepare 10 Minutes Oats Unni Appam/ Nei Appam Recipe, grind the oats to powder it.Blend the powdered oats, jaggery, rice flour, wheat flour, baking soda and chopped banana together.Add water and blend again to make the appam batter.The consistency of the appam batter should be similar to that of idly batter.Add ghee in the paniyaram pan and heat over medium flame.Add about 1/4 teaspoon of ghee in each appam-cup.Drop a spoonful of batter in the hot ghee.
Similarly, fill the rest of the pan with the batter to fry the appams.Once the edges start to turn golden brown, flip the appams using a greased spoon to cook the other side.Fry for another minute or so until the appam turns crispy golden all over.
Repeat frying in batches.Repeat the same with the remaining batter.
You may add lesser ghee while frying the second batch of appams as the pan will be well greased.10 Minutes Oats Unni Appam/ Nei Appam Recipe are ready to be served as a snack on a weekend or along with a nice Kerala meal.
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Ingredients: cashew nuts,black rice,cardamom (elaichi) podsseeds,ghee,milk,raisins,water,sugar

Kavuni Arisi Payasam Recipe - Black Rice Kheer, 1 cup Black Rice,3 cups Water,3 cup Milk,3 Cardamom (Elaichi) Pods/Seeds,10 Cashew nuts,Raisins - a handful,2 teaspoon Ghee,1/2 cup Sugar, 40, Chettinad, To begin making Kavuni Arisi Payasam Recipe, wash and soak the black rice overnight.
The next morning transfer the black rice along with the water and  pressure cook for 5 whistles, turn down the flame and simmer for 5 more minutes.
Turn off the flame.
Allow the pressure to release naturally.
If you want to make Kavuni Arisi Payasam the same day, soak the black rice for an hour and pressure cook for 15 whistles adding 3 cups of water.
Once the pressure releases, slightly mash the rice with a ladle.Heat a deep bottom pan on medium heat, add the milk and cooked rice and cook on a medium flame.
To this add crushed Cardamom and sugar and stir well.
Cook and stir until it thickens like a porridge and switch off the flame.
It will take about 15-20 minutes to thicken.
In a separate pan, fry Cashews and Raisins in ghee on a low flame and add it to payasam.
Mix well and serve hot.Serve Kavuni Arisi Payasam Recipe as a dessert after a simple Sunday afternoon meal of Thakkali Rasam Recipe (South Indian Tomato Rasam), Steamed Rice and Pavakkai Poriyal Recipe (Karela Ki Sabzi).
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Ingredients: tomato,green chillies,yellow moong dal (split),ginger,arhar dal (split toor dal),parangikai pumpkin,bay leaves (tej patta),salt,ghee,cloves garlic,dry red chillies,cinnamon stick (dalchini),cumin seeds (jeera),turmeric powder,masoor dal,sunflower oil

Pumpkin Dal with Garlic Tadka Recipe, 250 grams Kaddu (Parangikai/ Pumpkin) - peeled and chopped,1/4 cup Arhar dal (Split Toor Dal),4 cloves Garlic,Sunflower Oil - for cooking,1/4 cup Masoor Dal (Whole),1 inch Cinnamon Stick (Dalchini),Salt - to taste,1 inch Ginger - grated,1 Bay leaves (tej patta),2 Green Chillies - slit,1 teaspoon Ghee,1 teaspoon Cumin seeds (Jeera),2 Dry Red Chillies,1/4 cup Yellow Moong Dal (Split),2 Tomatoes - finely chopped,1 teaspoon Turmeric powder (Haldi), 45, North Indian Recipes, To begin making the Pumpkin Dal with Garlic Tadka Recipe, we will be cooking all the ingredients for the dal in a pressure cooker.First, get all the ingredients ready.
Wash the dal, cut the pumpkin and the remaining ingredients ready.Add all the ingredients into the pressure cooker (except the ingredients for the tadka), add 2-1/2 cups of water, salt and cover the pressure cooker.
Cook until you hear two whistles.
After a couple of whistles, turn the heat to low and simmer for a couple of minutes and turn off the heat.Allow the pressure to release naturally.
Once the pressure has released, open the cooker and give the dal a stir and transfer to a serving bowl.
Check the salt and spices and adjust to suit your taste.For the garlic tadka, heat ghee in a small tadka pan on medium heat.
Add the cumin seeds, garlic and red chilies.
Allow them to roast for a few seconds and pour the tadka over the dal.Serve the Pumpkin Dal with Garlic Tadka Recipe along with steamed rice, papad and achaar for a quick weeknight dinner.
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Ingredients: salt,red bell pepper (capsicum),spring onion greens,eggs,wheat noodles,button mushrooms,cloves garlic,soy sauce,sriracha sauce,onion,pepper,broccoli florets,chicken breasts,sunflower oil

Chicken Mie Goreng Recipe - Noodles Tossed In Sriracha Sauce, Sunflower Oil - as required,1 Onion - finely sliced,1 Red Bell pepper (Capsicum) - finely julienned,1/4 cup Soy sauce,200 grams Wheat Noodles,1 Whole Egg,Salt and Pepper - to taste,100 grams Chicken breasts - chopped,1 cup Broccoli - chopped into small florets,500 grams Button mushrooms - sliced,1 cup Spring Onion Greens - chopped about 2 inch,4 cloves Garlic - chopped,1/4 cup Sriracha sauce, 40, Indonesian, To begin making the Chicken Mie Goreng Recipe, cook noodles as per packet instructions and drain the water.
Allow it to cool.Heat oil in a wide bottomed pan/ wok, add garlic and onions and sauté until they turn translucent.Add in chopped broccoli, bell peppers and sauté till they are soft.
You can sprinkle some salt over it so that it gets cooked quickly.Add mushroom now and sauté until the mushroom losses all its moisture content.Next, add the chopped chicken pieces, spring onions and keep stirring until the chicken is cooked.Break the egg in the mixture, add the soy sauce, sriracha sauce and mix well until the egg is cooked.
 Add in the boiled noodles and toss until the mixture gets coated on all the noodles.
Serve hot.Serve Chicken Mie Goreng Recipe along with Crispy Chiili Chicken for a weekend dinner.
Also serve Rich Dark Chocolate Mousse to end the meal on a sweet note.
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Ingredients: tomato,salt,coriander (dhania) leaves,mustard seeds,red chilli powder,onion,garlic,cumin seeds (jeera),coriander powder,eggs,turmeric powder,garam masala powder,sunflower oil

Muttai Kuzhambu Recipe - South Indian Egg Curry, 1/2 teaspoon Mustard seeds,6 Garlic - grated,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1 Onion - chopped,1/2 teaspoon Garam masala powder,2 Tomato - chopped,Coriander (Dhania) Leaves - as required (chopped),1/4 teaspoon Turmeric powder (Haldi),Sunflower Oil - as required,4 Whole Eggs, 25, South Indian Recipes, To begin making the Muttai Kuzhambu recipe, boil eggs in enough water in a saucepan and once cooled, remove the outer shell.
Boiling of eggs will take 12 to 15 minutes.Cut the eggs lengthwise into two halves and keep aside.Heat oil in a heavy bottomed pan.
Add mustard seeds and cumin seeds.
Once it splutters, add chopped onion and saute well until translucent.Once the onions become soft, add garlic and saute for a minute.
Now, add chopped tomatoes and saute until it turns soft and mushy.Add coriander powder, garam masala powder, red chilli powder, turmeric powder and required salt to it.Mix everything well and saute for a minute.
Add required water for the gravy and cook for few minutes until oil separates.Once the gravy becomes little thick, add the eggs and cook for 2-3 minutes.
Do not boil for long time and do not stir often.
Once it is done, garnish with coriander leaves and serve hot.Serve Muttai Kuzhambu along with Appam, Steamed Rice or Lachha Paratha.
You can also serve Kachumber Salad along with the meal.
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Ingredients: salt,mustard seeds,red chilli powder,onion,coconut oil,tamarind paste,bhindi (lady fingerokra),turmeric powder,sambar powder

Bhindi Huli Recipe - South Indian Style Tangy Okra, 2 cups Bhindi (Lady Finger/Okra) - chopped,Salt - to taste,1 teaspoon Red Chilli powder,2 tablespoon Coconut Oil,1 teaspoon Mustard seeds,1/2 teaspoon Tamarind Paste,1 teaspoon Sambar Powder,1/4 teaspoon Turmeric powder (Haldi),1/2 cup Onion - chopped or cubed, 20, South Indian Recipes, To begin making the Bhindi Huli Recipe (South Indian Style Tangy Okra), wash and dry okra; trim the ends and cut into 1 inch pieces and keep aside.
Cube onions and keep aside.Heat oil in a large deep saucepan and once hot, add mustard seeds.
As soon as the mustard seeds crackle and pop, stir in the chopped onions and mix well.Add in the turmeric powder, red chilli powder and sambar powder (you can omit this or use any curry powder you have).
Mix well and sauté on medium high heat, stirring often until the onions are soft and lightly sautéed or until they change color.Add the chopped bhindi/okra and mix well.
Stir in tamarind water or paste along with salt to taste and mix again.Add as much or as little tamarind for flavoring depending upon how sour you want your curry.
Cook on medium high, covered, stirring in between until the bhindi is cooked and semi dry.Taste in between and add salt or more tamarind according to your taste.
Remove from heat and serve as a side dish with your meal.You can serve Bhindi Huli Recipe (South Indian Style Tangy Okra) along with Mixed Vegetable Sambar and Steamed Rice for a weekday meal.
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Ingredients: salt,green chilli,mustard seeds,asafoetida (hing),water,cloves garlic,curry leaves,curd,rice flour,turmeric powder

Ukad Recipe (Maharashtrian Rice Flour Porridge), 3 tablespoons Rice flour - fine,Salt - to taste,5 cloves Garlic - peeled,1/8 teaspoon Mustard seeds,1 Green Chilli - chopped,8 tablespoons Water - or as required,Asafoetida (hing) - a pinch,4 Curry leaves,1/4 teaspoon Turmeric powder (Haldi),2 tablespoons Curd (Dahi / Yogurt), 10, Maharashtrian Recipes, To begin making the Ukad recipe, whisk the rice flour, curd, water and salt in a bowl.Heat oil in a heavy bottomed pan and add mustard seeds, let it splutter.Add the turmeric, hing and the curry leaves, whole garlic cloves, let the garlic turn a light brown (ensure not to burn).Next, add the chilli and make sure you don't burn it.Swiftly add the rice flour concoction and stir continuously with a spatula.Add about 2-3 tablespoons water if you can’t stir it easily.Using a spatula mix till its thick and till it smells cooked, this would take approximately 5 minutes.Transfer to a bowl and add oil/ghee as per your taste and garnish with coriander leaves.
Unrefined Groundnut oil recommended.
I love mine with ghee/tup.Serve Ukad along with ghee or along with Maharashtrian Tomato Saar for a simple weeknight dinner.
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Ingredients: salt,baking powder,corn flour,cloves garlic,red chilli powder smoked paprika,broccoli,parmesan cheese,flour (maida),sunflower oil

Cheese Broccoli Fritter Recipe - Pan Fried Broccoli Pakora, 1 teaspoon Baking powder,1/2 teaspoon Red Chilli powder - or smoked paprika,Salt - to taste,500 grams Broccoli - cut into small florets,1/2 cup Corn flour,1/4 cup All Purpose Flour (Maida),2 tablespoons Parmesan cheese - grated,1 clove Garlic - grated,Sunflower Oil - as needed, 40, Indian, To begin making the Broccoli Fritters  first get all the ingredients ready and keep aside.To make the batter to coat the fritters (pakora), in a mixing bowl, combine the corn flour, all purpose flour, baking powder, salt, chilli powder, garlic and the grated cheese.
Add a little water at a time to make a smooth and thick batter.
The batter will be such that when you dip the back side of the spoon into the patter, it will coat well.
This is when we know the batter is of right consistency.
Adjust the seasoning in the batter.
Preheat a kuzhi paniyaram pan on medium heat.To pan fry the fritters-dip the florets in the batter and place a batter coated floret, one in each cavity.
Drizzle some oil on each broccoli.
Cover the pan and allow it to s cook, drizzle or spray a little more oil to make the florets a little more crispy.Proceed the same way with the remaining florets.
Serve the delicious healthy Broccoli Cheese Fritters (Pakora's) along with a Greek Yogurt Dip as a snack or an appetizer for your parties., https://www.archanaskitchen.com/images/archanaskitchen/World_Appetizers/broccoli_fritter_pakora_recipe_cheese_shutterstock_169384247.jpg, 9
Ingredients: baking powder,wheat flour,salt,paneer,milk,sugar,butter,eggs flax meal eggs replacer

Paneer Pancake Recipe, 1/2 teaspoon Baking powder,1/2 cup Whole Wheat Flour,Salt - a pinch,250 grams Paneer (Homemade Cottage Cheese),2 Whole Eggs - or Flax Meal Egg Replacer,3 tablespoons Milk,2 tablespoons Butter,3 tablespoons Sugar, 40, Continental, To begin making the Paneer Pancake, we will first grind the paneer in a food processor until smooth.Beat eggs in a clean and dry bowl till light and fluffy.If you want to replace the eggs then follow flax meal egg replacer to use instead of eggs.Add sugar and beat till the sugar is combined .
Stir in the smooth paneer, baking powder, plain flour and salt to the beaten egg mixture.
Add the milk and whisk to combine well.
You should have a thick pancake batter.Heat a skillet over low heat.
Melt some butter and pour in a large ladle of the paneer pancake batter on to the pan.
The batter will spread on its own and settle down.
When you notice bubbles appear on top, flip over and cook the paneer pancake the other side.
Once done, proceed the same way with the remaining batter and transfer the paneer pancakes to a serving plate.
Serve the Paneer Pancake topped with fruits and honey or a maple syrup as a wholesome high protein breakfast along with Banana Almond & Prunes Smoothie.
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