anandhuvasudev/southindiandish huggingface dataset:
Ingredients: dry red chillies (keep aside them ),mustard seeds,asafoetida (hing),jaggery,black peppercorns,dry coconut (kopra),curry leaves,white urad dal (split),sesame seeds (til seeds),cumin seeds (jeera),peanuts (moongphali),tamarind paste (or tamarind pulp ),chana dal (bengal gram dal),sunflower oil

Chettinad Style Puliogare Gojju Recipe, 1/2 cup Jaggery,6 tablespoons Cumin seeds (Jeera),1/4 cup Tamarind Paste - (Or Soaked tamarind pulp - 1/2 cup),12 Dry Red Chillies - (keep aside half of them for seasoning),1/4 cup White Urad Dal (Split),1-1/2 cups Sunflower Oil,20 Curry leaves,3 tablespoons Whole Black Peppercorns,1 teaspoon Mustard seeds,1 cup Dry coconut (kopra) - grated,1/2 teaspoon Asafoetida (hing),1/2 cup Sesame seeds (Til seeds),1/2 cup Chana dal (Bengal Gram Dal),1/2 cup Roasted Peanuts (Moongphali), 50, Chettinad, To begin making Chettinad Style Puliyogare Gojju Recipe, get prep with all the ingredients mentioned and keep them handy.In a kadai, dry roast each of the ingredients individually one at a time, on a low heat - Urad Dal, Chana Dal - both until slightly brown, black pepper, Cumin seeds, Red Chillies a bit until fragrant.Allow to cool by spreading them on a large plate.
Once cooled, grind all the above dry roasted ingredients by using a mixer grinder.
Set aside.Next dry roast these ingredients: Sesame seeds, Dry coconut.
Coarsely grind both of these ingredients and mix it with the ground spices you prepared in mixer earlier.In an aluminium vessel, or a thick bottomed Kadai, heat about 2 cups of water, add jaggery, tamarind pulp, salt to taste and bring to a boil.
Check on the tangy v/s sweet admixture of flavours.
Adjust as per requirement by adding in more jaggery/tamarind pulp - as this is the mixture that gives the rice its unique flavour.Allow to cool.
Once the jaggery - tamarind mixture cools down add the ground dal spice & coconut powder and stir well to form a nice thick semi dry dough like consistency.
Set aside.In a kadai/wok, heat oil, add in the mustard seeds to splutter, curry leaves & dry red chillies.Add the groundnuts and fry for about 2-3 minutes on a low flame.To the above mixture, finally, add asafoetida/ hing powder.While it's still hot transfer it into the kadai in which is the jaggery tamarind and spice powder mixture is resting.
Stir well so that the oil and tempered spices coat the overall mixture and help in preserving it for a longer time.Chettinad Style Puliyogare Gojju Recipe is ready, you can store this in an air tight container in a refrigerator for weeks together.Just take a few table spoons of the gojju and mix it with cooked plain rice, as and when you want to relish this tangy goodness.Serve Chettinad Style Puliyogare Gojju Recipe with Aama Vadai, or Akki Peni Sandige for breakfast or lunch.
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Ingredients: salt,coriander (dhania) leaves,red chilli powder,curd,cucumber,cumin (jeera) seeds

Grated Cucumber Raita Recipe, 1 cup Curd (Dahi / Yogurt),1/2 tablespoon Red Chilli powder,Salt - to taste,1 teaspoon Cumin (Jeera) seeds,Coriander (Dhania) Leaves - a few,1 Cucumber - grated, 5, Indian, To begin making Grated Cucumber Raita Recipe, we will first roast the cumin seeds.Add the cumin seeds into a preheated pan, saute and roast till the cumin seeds start to turn brown in colour.
Once done turn off the heat and remove into a bowl to cool.Once the roasted cumin seeds have cooled add them to a mortar and pestle and powder the cumin seeds.Now whisk the yogurt in a bowl and add grated cucumber, roasted cumin powder, chili powder, salt and chopped coriander leaves.
Stir well to combine and serve.Serve Grated Cucumber Raita Recipe with Green Moong Dal Pulao With Vegetables or Punjabi Aloo Paratha for a wholesome meal.
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Ingredients: salt,wheat flour,milk,virgin olive oil,dry yeast,sugar,basil pesto,instant oats (oatmeal)

Pull Apart Bread With Basil Pesto Recipe, 2 tablespoon Extra Virgin Olive Oil,1 tablespoon Sugar,Salt - to taste,2 tablespoon Active dry yeast,1 cup Homemade Basil Pesto,2 tablespoon Milk,1 cup Whole Wheat Flour,1/2 cup Instant Oats (Oatmeal),1 tablespoon Honey, 105, Continental, To begin making the Pull Apart Bread with Basil Pesto Recipe we will first bloom the yeast.
To bloom the yeast, add the yeast and sugar into a small bowl and then add 1/2 cup of lukewarm water to it and allow it to rest for about 10 minutes.
In the meanwhile add the wheat flour, oats flour.
Once the yeast mixture becomes frothy add it into the flour mixture and knead to make a firm dough.
Knead the dough on a kitchen table or countertop.
Use the pull and fold motion to knead the dough till the dough becomes supple.
Shape the dough into a ball.
Cover the bowl and allow the dough to proof till it doubles in size.This will take about 30 minutes.
Once done knock the dough and knead again for few seconds and shape to form a small loaf.
Grease a tray with oil, and place these shaped dough about an inch apart.
Brush it with milk and honey or egg.
Rest again for about 10 minutes and bake it in the oven for about 45 minutes in a preheated oven at 180 degree celsius till the bread is golden in colour.
Once done remove the bread and using a serrated knife make about 1 inch diagonal cuts across the bread.
Then make diagonal cuts in the opposite direction as well to get criss cross cuts for the pesto filling.
Now fill the bread with the pesto filling and flash bake the bread for 5 minutes at 200 degree celsius.
Once done remove from the oven and serve warm.Serve the Pull Apart Bread with Basil Pesto Recipe along with Roasted Eggplant & Olive Lasagna for a Sunday Lunch.
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Ingredients: wheat flour,ginger,parangikai pumpkin,asafoetida (hing),coriander (dhania) leaves,ghee,ajwain (carom seeds),lemon,bajra flour ( pearl millet),turmeric powder,green chillies

Millet Pumpkin Bread Recipe - Millet Pumpkin Bread Recipe, Ghee - as required,1 teaspoon Lemon juice,1/4 teaspoon Ajwain (Carom seeds),1/2 cup Whole Wheat Flour,1/2 teaspoon Green Chillies - crushed,2 tablespoons Coriander (Dhania) Leaves - chopped,1 cup Kaddu (Parangikai/ Pumpkin) - grated,1/4 teaspoon Asafoetida (hing),1/4 teaspoon Turmeric powder (Haldi),1/2 cup Bajra Flour ( Pearl Millet),1/2 teaspoon Ginger - crushed, 40, North Indian Recipes, To begin making Bajra Kaddu Ki Roti Recipe first take a mixing bowl and add all the ingredients listed except ghee and knead with water into a soft dough.Let the Bajra Kaddu Ki Roti dough rest for 10 minutes.Divide the dough into 8 equal portions.
Sprinkle little dry flour on table top, take a portion of dough and roll into a roti of 5 to 6 inch diameter.
You can adjust the thickness of the roti based on your preference.
Preheat the roti tawa and cook the Bajra Kaddu Ki Roti on medium heat for a few seconds until you see the rawness going away.
Once you notice the Bajra Kaddu Ki Roti getting small bubbles, smear ghee over the roti and cook on both sides on medium heat until golden brown and cooked on both sides.Proceed to cook the remaining Bajra Kaddu Ki Roti the similar way and serve hot.Serve the Bajra Kaddu Ki Roti Recipe with Baingan Bharta, Spicy Paneer Pulao With Vegetables, Punjabi Methi Kadhi Recipe and Urad Dal Raita for a wholesome and healthy indian lunch or dinner.
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Ingredients: salt,wheat flour,methi leaves (fenugreek leaves),water,cumin seeds (jeera),flour (maida),turmeric powder,green chillies,butter

Fenugreek salt pare recipe, 1 cup All Purpose Flour (Maida),Water - as required,3/4 cup Butter (unsalted) - melted,Salt - to taste,1 teaspoon Cumin seeds (Jeera),2-2 Green Chillies - crushed,Methi Leaves (Fenugreek Leaves) - small bunch,1 cup Whole Wheat Flour,1 teaspoon Turmeric powder (Haldi), 40, Indian, To begin with Methi Namak Pare, firstly wash the Methi leaves a couple of times under running tap water and pat dry with a kitchen towel.
Chop it into small pieces and keep it aside.Mix wheat flour, plain flour, green chillies, methi leave, turmeric powder, cumin seeds, salt, water and knead into a hard dough in a mixing bowl.Melt unsalted butter or hot oil and add it to the dough above.
Knead a couple of times with hand and obtain the dough.
Divide them into equal balls.Pinching each ball one at a time, flatten & roll it out to 1/4 " thickness using a rolling pin.
Using a knife cut it into diagonal lines (diamond shape) or the desired shape you like.To check if the oil is at the correct temperature, first, pinch a tiny portion of dough, add it to oil if it raises to top immediately then oil is at the correct temperature, otherwise heat the oil for few more seconds.Deep fry them on a low flame until it turns brown in a deep fry pan.Drain them on a paper towel to soak the extra oil.
Once cooled store them in an airtight container.Serve Methi Namak Pare with hot Masala Chai or a cup of coffee.
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Ingredients: salt,sabudana (tapioca pearls),arrowroot flour,sugar,cumin seeds (jeera),peanuts (moongphali),lemon,potato (aloo),green chilli paste,sunflower oil

Easy Sabudana Vada With Arrowroot Powder Recipe, 2 teaspoons Cumin seeds (Jeera),1 tablespoon Sugar,Sunflower Oil - for frying,2 cups Sabudana (Tapioca Pearls) - soaked in 3 cups water for 5 hours,Salt - to taste,3 Potatoes (Aloo) - boiled and mashed,1 teaspoon Lemon juice,5 tablespoons Roasted Peanuts (Moongphali) - powdered,2 tablespoons Green Chilli Paste,4 tablespoons Arrowroot flour, 30, Maharashtrian Recipes, To begin making Easy Sabudana Vada With Arrowroot Powder Recipe, Into a large bowl add all the ingredients, Sabudana, potatoes, arrowroot flour, cumin seeds, green chilli paste, salt, sugar, roasted peanuts and lemon juice.Mix Well to combineIn a deep frying pan, heat enough oil to deep fry.Make lemon sized balls  of the Sabudana Vada With Arrowroot Powder mix and flatten them with your palms.Add the patties in hot oil in batches and fry on medium heat until the vadas are golden brown on all sides.Take Sabudana Vada With Arrowroot Powder out on an oil absorbent paper to soak excess oil.Serve Easy Sabudana Vada With Arrowroot Powder Recipe can with Green Coriander and Coconut Chutney Recipe and Masala Chai  as an evening snack.
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Ingredients: corn flour,potato (aloo),wheat bread crumbs (you can bread crumbs too),red chilli flakes,water,ginger garlic paste,cheese (preferably mozzarella),black pepper powder,green bell pepper (capsicum),flour (maida),dried oregano

Cheese Balls With Capsicum Recipe, 1 cup Whole Wheat Bread crumbs - (you can use fresh bread crumbs too),1 Potato (Aloo) - boiled,1/4 teaspoon Ginger Garlic Paste,Black pepper powder - to taste,1/2 Green Bell Pepper (Capsicum),2 tablespoon All Purpose Flour (Maida),1 tablespoon Corn flour,1/2 cup Cheese - (preferably mozzarella),1-1/2 tablespoon Water,3/4 teaspoon Red Chilli flakes,1 teaspoon Dried oregano, 50, Continental, To begin making the Cheese Balls With Capsicum Recipe, prep all the ingredients including boiling the potatoes and mashing them.In a bowl, add the grated cheese, boiled and mashed potato, green capsicum, coriander leaves, red chili flakes, crushed oregano, little pepper, garlic paste, cornflour and salt and mix everything well.Apply little oil on your palms and start making little balls from the mixture.In a bowl, add the all-purpose flour and water and mix  till you get a pouring consistency batter.
in a large plate or flat bowl put some plain flour and bread Crumbs.Roll the cheese balls in the plain flour, dip them in the plain flour batter and then roll them in the bread crumbs.Deep fry cheese balls with capsicum in batches in a kadai, till they turn golden brown and well-cooked from within.Serve Cheese Balls With Capsicum Recipe with Tomato sauce or dips like Tzatziki or low fat vegetable dip with herbs for a great appetizer recipe.
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Ingredients: salt,green chillies,chana dal (bengal gram dal),tamarind water,rice,mustard seeds,asafoetida (hing),jaggery,sesame (gingelly) oil,dry red chilli,curry leaves,cumin seeds (jeera),turmeric powder,peanuts (moongphali) (with skin)

Andhra Style Pulihora Recipe (Spicy & Tangy Tamarind Rice), Sesame (Gingelly) Oil - for cooking,2 Dry Red Chilli,Salt - to taste,2-3 Green Chillies - deseeded and slit length-wise,1 teaspoon Cumin seeds (Jeera),1/4 cup Raw Peanuts (Moongphali) - roasted (with skin),2 cups Cooked rice,1 teaspoon Mustard seeds,1/2 cup Tamarind Water,1 tablespoon Jaggery,1 tablespoon Chana dal (Bengal Gram Dal),1/4 teaspoon Asafoetida (hing),1 teaspoon Turmeric powder (Haldi),1 sprig Curry leaves, 50, Andhra, To begin making the Andhra Style Pulihora Recipe (Spicy & Tangy Tamarind Rice), first get all the ingredients ready.
Using precooked and day old rice where the grains are separated makes the Pulihora come out with great textures.Heat sesame oil to a heavy bottomed pan and when the oil gets heated up add mustard seeds, cumin seeds, dry red chillis, green chillis, curry leaves and saute until the seeds start crackling and the chilies are roasted.Add the turmeric powder, asafoetida powder, jaggery, the tamarind pulp and salt.
Cook the tamarind pulp in the seasoning for at least 4 to 5 minutes over medium heat until the raw taste from the pulp goes away and the pulp has thickened up.Once the pulp is cooked, add the cooked rice and peanuts and stir to combine all the ingredients well.
Cover the pan and allow the Andhra Style Pulihora to absorb all the flavors from the tangy masala.Once done, check the salt and spices and adjust to suit your taste.
Finally drizzle some more sesame oil over the Andhra Style Pulihora and stir to combine.This adds an additional flavor to the dish.Once done, transfer to a bowl and serve.Serve Andhra Style Tamarind Rice on its own with Elai Vadam and serve it for lunch or even pack into your lunch boxes along with a glass of chaas.
(Mor) , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Lubna_Karim/Andhra_Style_Pulihora_Recipe_Spicy_and_Tangy_Tamarind_Rice-1.jpg, 14
Ingredients: salt,fennel seeds (saunf),eggs,coconut milk,rice flour,icing sugar,sunflower oil

Achappam Recipe | Kerala Style Fried Rose Cookies, 1 cup Icing Sugar - powdered,Sunflower Oil - for deep frying,1 3/4 cup Coconut milk,1 Whole Eggs,1 teaspoon Fennel seeds (Saunf),3 cups Rice flour,1 pinch Salt, 35, Kerala Recipes, To prepare Achappam Recipe | Kerala Style Fried Rose Cookies, sift flour through a sieve.In a large mixing bowl, add coconut milk and transfer the flour slowly while you keep stirring in a spatula to make a fine batter.Beat eggs in a bowl till fluffy and add it into the flour batter.Now start adding powdered sugar gradually and whisk the batter using an electric blender to avoid lumps and make a fine and smooth batter.If you find the batter to be too thick, you can adjust it with more coconut milk.Add fennel seeds and pinch of salt and give a quick stir to the batter.The consistency of the batter should neither be too thick nor too thin.
Now take a thick bottomed broad frying pan and heat oil.
As soon as the oil gets heated up nicely, immerse the iron/steel mold into it completely and hold on for a minute.Now take out the hot mold and immediately immerse it in the flour batter.
Make sure the mold is only 3/4 immersed in batter, to ease the cookies to to transferred to oil when they are being fried.Now again dip the batter coated on the mold in hot oil completely and hold on for a minute or two, till the batter gets golden and crispy.
As soon as the batter is cooked it will detach from the mold itself.
Remove the mold and carefully take out the achappam from oil using a perforated ladle.Transfer the achappam to a kitchen towel to absorb excess oil.Repeat the same process with rest of the batter.Serve these Kerala Style Fried Rose Cookies (Achappam) as an evening snack along with smoothie, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaheen_ali/achhapam_kerala_rose_cookies_recipe.jpg, 7
Ingredients: tomato,ginger,coconut,cloves garlic,coriander (dhania) leaves,coriander (dhania) seeds,onion,mutton,poppy seeds,cinnamon stick (dalchini),cloves (laung),potato (aloo),green chillies,sunflower oil

Kerala Style Mutton Stew Recipe, 250 grams Mutton,8 cloves Garlic,Sunflower Oil - as required,2 Onions,6 Green Chillies,1 teaspoon Poppy seeds,1 inch Cinnamon Stick (Dalchini),4 sprig Coriander (Dhania) Leaves - chopped,2 Potatoes (Aloo),1 inch Ginger,1 teaspoon Coriander (Dhania) Seeds,3 Tomatoes,4 Cloves (Laung),2 tablespoon Fresh coconut - grated, 40, Kerala Recipes, To begin making the Kerala Style Mutton Stew Recipe, clean and wash the mutton pieces and keep them aside.Dice the onion, chillies, and tomatoes into small pieces.Peel and dice the potatoes into four pieces and keep it aside.
Grind the coriander seeds and poppy seeds separately to a fine paste.
Grind the ginger and garlic together.
Next add onions, chilies, tomatoes, spices and salt to the mutton and give it a good stir so that mutton pieces are coated properly.Heat the oil and add spices including poppy seeds, cinnamon, cloves and coriander seeds.
Cook it for few minutes and make sure that spices are not getting burnt.Add the mutton and fry it for a while.
Add just sufficient water to cook the mutton; cook till the time mutton pieces become tender and cooked.Next, add the grated coconut & chopped coriander leaves.
Cook it for 7 to 9 minutes on low heat and serve it hot.Serve Kerala Style Mutton Stew along with Kerala Pumpkin Pachadi and Kerala Parotta for a weekday meal.
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Ingredients: salt,arhar dal (split toor dal),chana dal (bengal gram dal),asafoetida (hing),fennel seeds (saunf),banana flower (vazhaipoo) buttermilk,pearl onion (sambar onion),curry leaves,coriander (dhania) leaves,cloves garlic pound,green chillies,sunflower oil

Vazhaipoo Vadai Recipe (Banana Flower Fried Savoury Snack), Sunflower Oil - for deep frying,1/4 cup Arhar dal (Split Toor Dal),1/4 cup Chana dal (Bengal Gram Dal),2 sprig Coriander (Dhania) Leaves - finely chopped,1 teaspoon Fennel seeds (Saunf) - coarsely pounded,Salt - to taste,2 Green Chillies - finely chopped,1/4 teaspoon Asafoetida (hing),1 sprig Curry leaves - finely chopped,1/2 cup Banana flower (Vazhaipoo) - soaked in buttermilk,3-4 cloves Garlic - pound,1/4 cup Pearl onions (Sambar Onions) - finely chopped, 65, South Indian Recipes, We begin Vazhaipoo Vadai Recipe (Banana Flower Fried Savoury Snack Recipe) by soaking the chana dal and toor dal in hot water for half an hour.Next, we move on to prepping the Banana Flower.
Peel the banana flower petals and remove the white small florets inside.Keep a container with buttermilk ready in order to add the used florets.
From each banana floret, the stamen(kaalan) and the thin white coloured cover portions must be removed and should be soaked in the buttermilk.Once the dal is soaked, drain the water and coarsely grind it in a blender.
You should be able to see a few broken pieces of the dal.
Keep aside.Drain the buttermilk from the banana flower and roughly chop it.
Combine all the ingredients in a mixing bowl, including the ground dal and the chopped banana flower.
Check the taste, adjust the salt if required.Heat oil for deep frying in a deep frying pan and shape the vada into small flat discs and deep fry until browned and crisp.Serve your hot crispy Vazhaipoo Vadai Recipe (Banana Flower Fried Savoury Snack) with a sweet Semiya Payasam.
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Ingredients: cashew nuts,salt,milk,water,sugar,cardamom powder (elaichi),rice flour,mixed nuts

Khira Gaintha Recipe - Rice Dumplings In Sweetened Milk, 1 cup Rice flour,Mixed nuts - chopped,1/4 cup Cashew nuts - powdered,1 pinch Salt,2 cups Water,1/2 cup Sugar,1 liter Milk,1 tablespoon Cardamom Powder (Elaichi), 60, Indian, To begin making Khira Gaintha Recipe - Rice Dumplings In Sweetened Milk, soak the rice in water for about 5 to 6 hours.
Then wash and drain the water from rice and dry them under a fan and keep it aside.
Grind the rice to a fine mixture.
You can use the rice powder also for this recipe.Boil water in a deep pan.
Add a tsp of oil and salt to this.
Now gradually add the rice flour to the water and keep stirring.
Make sure there aren’t any lumps.
Lower the flame, cover the pan with a lid and cook it for five minutes.Transfer this mixture to a plate.
Let it cool.Once cooled, knead it with your fingers so that it becomes a soft dough.Make small balls out of it.
Boil some water and drop these rice balls in boiling water for 4 to 5 minutes.
Take out and keep aside.
You can also steam these balls.Boil the milk on low flame until milk thickens.
Add sugar, Cardamom powder and the cashew nut powder .
It will thicken your milk .Now one by one drop the rice balls into the boiling milk and continue stirring.
Cook for 1 more minute and turn off the heat.Garnish with chopped pistachios and almonds.
Serve chilled.Serve Khira Gaintha Recipe - Rice Dumplings In Sweetened Milk as a dessert after Lobia Kebabs Recipe, One Pot Spicy Vegetable Pulao Recipe with Coconut Milk, Kela Anar Raita Recipe, Butter Naan Recipe.
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Ingredients: salt,ginger,green chilli,coriander (dhania) leaves,asafoetida (hing),mustard seeds,black urad dal (split),curd,elephant yam (suransenairatalu) (karuani kilangu),sunflower oil

Senai Pachadi Recipe (Elephant or Raita), 1 cup Curd (Dahi / Yogurt),Salt - to taste,1 inch Ginger,1-1/2 teaspoon Mustard seeds,1-1/2 teaspoon Black Urad Dal (Split),1/2 Green Chilli,250 grams Elephant yam (Suran/Senai/Ratalu) - (karuani kilangu),1 teaspoon Sunflower Oil,3 tablespoons Coriander (Dhania) Leaves - chopped,1 pinch Asafoetida (hing), 40, Indian, To begin making the Senai Pachadi recipe, peel the skin of yam and chop them into squares.Add water to cover the yam and steam them in pressure cooker till the cooker releases 3 whistles.Add coriander leaves, chilli, ginger and yam into a mixer.Strain the water before adding yam but do not throw the water.
Grind the mix.Heat oil in a tadka pan and add the items given in ‘For Tempering’ in the order given.Mix the ground mixture, yogurt and remaining water and give it a stir.Once it is done, mix everything with the raita, pour the tempering and serve.Serve Senai Pachadi along with Mixed Vegetable Sambar, Cauliflower Thoran and Hot Steamed Rice.
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