anandhuvasudev/southindiandish huggingface dataset:
Ingredients: barnyard millet (you can either bajra foxtail other local millet),salt,ginger,green chilli,paneer,mint leaves (pudina),chaat masala powder,green peas (matar),gram flour (besan),onion,potato (aloo),garam masala powder,sunflower oil

Hara Bhara Kebab Recipe with Millets, 50 grams Paneer (Homemade Cottage Cheese),1 Green Chilli,2 Potatoes (Aloo) - boiled and mashed,Sunflower Oil - for cooking,Salt - to taste,1 inch Ginger - grated,1/2 teaspoon Garam masala powder,8 sprig Mint Leaves (Pudina),1 Onion - finely chopped,1 cup Barnyard Millet - cooked (you can use either bajra or foxtail or any other local millet),2 tablespoons Gram flour (besan),1/4 cup Green peas (Matar) - steamed,1 teaspoon Chaat Masala Powder, 60, North Indian Recipes, To begin making the Hara Bhara Kebab Recipe with Millets, we will first make sure we have all the ingredients needed to make these kebabs ready.
This includes the boiled and mashed potatoes, paneer and the cooked millets.Note that different types of millets have varied cooking times.
So take your time to cook them and have the millets ready with a grainy texture.Our next step is to process the first set of ingredients in a Food Processor.
Add the green peas, mint, ginger and green chilli into the processor and blend to get a coarse paste.Transfer this to a large mixing bowl, add the remaining ingredients into the bowl, except the oil.
Mix well to combine all the ingredients.
Check the salt and spice levels and adjust to suit your taste.Once combined well, shape the kebabs into circular discs and keep them aside.The next step is to cook the kebabs.
Grease and preheat a pan on medium-high heat.
Place the shaped Hara Bhara Kebabs with Millet onto the pan.Drizzle a bit of oil over each kebab and cook until the kebabs are evenly browned on both sides.Serve the Hara Bhara Kebabs with Millet along with Green Chutney with a cup of Masala Chai.
for an evening snack.
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Ingredients: salt,mozzarella cheese,virgin olive oil,dry yeast,water,cloves garlic,sugar,onion,flour (maida),cherry tomato

Easy Tomato And Cheese Mini Pizza Recipe, 1 teaspoon Sugar,2 cups All Purpose Flour (Maida),1 teaspoon Salt - (or to taste),1 Onion - sliced,Salt - to taste,Lukewarm Water,4 cloves Garlic - finely chopped,2 Tablespoon Extra Virgin Olive Oil,200 grams Cherry tomatoes - halved,1/2 cup Mozzarella cheese - grated,2 teaspoons Active dry yeast,1 Tablespoon Extra Virgin Olive Oil, 140, Italian Recipes, To begin making Garlic Pesto Mini Pizza Bites Recipe, sprinkle some salt over chopped bell peppers and keep aside till called for.Prepare pizza dough by mixing together flour, dry yeast, salt and sugar first.
Add oil to it.
Start adding warm water little at a time, mixing it simultaneously.
Don't add too much water at a time, otherwise the dough will be sticky.If you feel the dough is too sticky to knead, add little more dry flour and knead until the dough doesn't stick to your fingers and you can comfortably knead it.
Knead well for about 4-5 minutes.
Cover and keep aside for 10 minutes.Meanwhile, remove the garlic cloves from the pod and peel them off.Press them hard with knife or any object so that they get crushed.
This is needed to help them release their flavour easily.Heat a medium saucepan, add oil and roast the garlic on medium high heat until they darken a bit and gets softened.
Remove on a plate and mince them.Dust the dough with some dry flour and the surface where you will be rolling your dough.With the rolling pin, roll the dough into a very thin disk.Using a sharp edged small bowl or a round cookie cutter, remove the small discs out from the bigger one.Arrange the disks on a parchment paper, lined on a baking tray or grill.Pinch the edges of these discs such that it helps the topping to stay on the base.Spread the minced garlic on each disc.
Spread a teaspoon of pesto sauce on each disc.
Sprinkle some grated cheddar cheese and arrange all the veggies.Finally sprinkle some more cheddar and grated mozzarella cheese on each.Bake at 425 degree Fahrenheit preheated oven for about 12-15 minutes or till done.
Remove, sprinkle some chilli flakes and serve.Serve Garlic Pesto Mini Pizza Bites Recipe along with Roasted Tomato Sauce Recipe and Vegetable Pasta Soup Recipe for a pizza night., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Easy_Tomato_And_Cheese_Mini_Pizza_Recipe-1.jpg, 10
Ingredients: salt,ginger,green moong dal,green chillies,oats flour,sunflower oil

Oats Pesarattu Recipe - Oatmeal & Green Gram Crepes, 2 Green Chillies,Salt - to taste,Sunflower Oil - to make pessaratu,1 inch Ginger,1 cup Green Moong Dal (Whole) - soaked for 3 hours,1 cup Oats Flour, 25, Andhra, To begin making Oats Pesarattu Recipe - Oatmeal & Green Gram Crepes, soak the green gram dal for 3 hours.Grind green gram dal along with ginger and green chillies into a smooth paste in mixer grinder.
The consistency of the batter should be a little thicker than the normal dosa batter.Transfer the green gram batter to a big bowl and add the oatmeal flour to the batter, season with salt and stir well to combine.Heat the skillet or dosa pan and grease the surface with a bit of oil.Pour a ladle full of the Oats Pesarattu batter and spread it in swift circular motions to make a thin crepe.
Once the bottom of the pesarattu is cooked, flip it over to cook the other side for a few more seconds until  golden  brown in color.Serve Oats Pesarattu recipe for breakfast with spicy Red Chilli Coconut Chutney Recipe - South Indian Chutney and  South Indian Filter Coffee Recipe With Filter Coffee Powder.
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Ingredients: arhar dal (split toor dal),green chilli,tamarind water,mustard seeds,asafoetida (hing),jaggery,curry leaves,coriander (dhania) leaves,cumin seeds (jeera),maharashtrian goda masala,methi seeds (fenugreek seeds),turmeric powder

Maharashtrian Ambat Goda Dal Recipe, 1 sprig Coriander (Dhania) Leaves - chopped,2 sprig Curry leaves,1 teaspoon Cumin seeds (Jeera),3/4 tablespoon Maharashtrian Goda Masala,1 teaspoon Mustard seeds,3/4 cup Arhar dal (Split Toor Dal),1/2 cup Tamarind Water,1 tablespoon Jaggery,1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Methi Seeds (Fenugreek Seeds),2 Green Chilli - chopped,1 pinch Asafoetida (hing), 60, Maharashtrian Recipes, To begin making the Ambat Goda Dal we will soak the dal in water for about 30 minutes.
After soaking cook the dal with the water, salt and turmeric powder and pressure cook for about 4 whistle till it is well cooked.Once done, keep it aside to release the pressure by itself.
Meanwhile you can heat a kadai with oil and keep it ready.Add the mustard seeds, cumin seeds and fenugreek seeds and allow them to splutter for few seconds.
Once done add the curry leaves and allow it to crackle.Add a pinch oh hing and chopped green chilli and saute till it softens for about 10 seconds.Add the cooked dal and tamarind water together and allow it to cook in simmer.
At this point you can add the goda masala and salt.Cook for another 10 more minutes till you get the desired consistency.
Garnish it with coriander leaves and serve.Serve the Ambat Goda Dal with steamed rice and a dollop of ghee over it with a Kadai Vegetable Sabzi Recipe along side and a homemade pickle to go along with it for a comforting meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Maharashtrian_Ambat_Goda_Dal_Recipe_.jpg, 12
Ingredients: salt,white urad dal,vellai poosanikai (ash gourdwhite pumpkin),soda,green chillies,sunflower oil

Boodida Gummadikaya Pachi Vadiyalu Recipe -Andhra Style Ash Gourd Fritters Recipe, Salt - to taste,4 Green Chillies - (adjust),1-1/2 cups Vellai Poosanikai (Ash gourd/White Pumpkin) - finely chopped,1 pinch Cooking soda,2 cups White Urad Dal (Whole) - soaked for 4-5 hours,Sunflower Oil - to deep fry, 20, Andhra, To begin making Boodida Gummadikaya Pachi Vadiyalu (Andhra Style Ash Gourd Fritters Recipe), soak the split black gram dal in water for 4-5 hours.Drain the water and In mixer grinder, grind the soaked dal along with green chilies to a fine paste.
Ensure that you use minimal amount of water to make a thick batter.Transfer the batter in a bowl and add the diced ash gourd pieces.
Add salt and a pinch of baking soda.
Mix well.Heat a small pan, pour oil for frying.
Once the oil is heated, keep on medium flame.Apply little water to your palm.
Now take a morsel of this batter and pat it into a round shape on the moistened palm.
Drop this into hot oil, slowly.
Take care not to touch the hot pan.Fry the ‘pachi vadiyalu’ until they turn golden brown.
Remove from oil and drain on kitchen towel.Serve these Boodida Gummadikaya Pachi Vadiyalu (Andhra Style Ash Gourd Fritters Recipe) with Dhaniya Pudina Chutney Recipe (Green Chutney) along with Masala Chai Recipe in the evening.
Or this fritter can also be served with hot rice and Beetroot Sambar Recipe (A Tangy Beetroot Lentil Curry).
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Ingredients: tomato,salt,tamarind water,coriander (dhania) leaves,fennel seeds (saunf),red chilli powder,water,ginger garlic paste,curry leaves,fennel powder,dry red chillies,chicken,black pepper powder,coriander powder,turmeric powder,green chillies,sunflower oil

Chettinad Chicken Curry Recipe - Chettinad Chicken Surri, 3 Green Chillies,4 Dry Red Chillies,1 tablespoon Coriander Powder (Dhania),2 tablespoon Red Chilli powder,1/2 teaspoon Fennel seeds (Saunf),2 sprig Curry leaves,1 Tomatoes - chopped,1 teaspoon Black pepper powder,Salt - to taste,3 tablespoon Sunflower Oil,Water - as required,Coriander (Dhania) Leaves - chopped for garnish,500 grams Chicken,1/2 teaspoon Turmeric powder (Haldi) - + 1/2 teaspoon extra,1 teaspoon Fennel Powder - roasted,1 tablespoon Ginger Garlic Paste,1/2 cup Tamarind Water,1-1/2 cup Shallots - chopped, 55, Chettinad, To begin making the Chettinadu Kuzhambu recipe, clean the chicken thoroughly.
Then add about 1/2 teaspoon of turmeric powder and water until chicken in fully immersed and let it sit for 10 minutes.
Then drain the turmeric water and marinate with little salt.
This step of washing chicken in turmeric water will reduce the smell in the chicken.In a wok/kadai, add oil on medium flame.
First add finely chopped shallots and sauté till onions turn soft.
Then add ginger garlic paste and cook till the raw smell of the paste is gone.Add fennel seeds, curry leaves, dried red chilies, green chilies and continur to cook for another minute or so.
Add finely chopped tomatoes and cook till tomatoes turn soft and mushy.Now add the marinated chicken and let it cook for 3 to 5 minutes.Add all the spice powders, mix well.
Cook for another 5 minutes.Now add salt and about 1/2 cup water.
Cover and cook until chicken is 3/4 cooked.Now add tamarind juice, mix well and continue to cook on low flame for about 10 minutes.Finally add chopped fresh coriander leaves and curry leaves.
Turn off flame.
Serve hot.Serve Chettinadu Kozhi Kuzhambu Recipe  along with Steamed Rice  and Spicy Chettinad Fish Fry Recipe for a weekday lunch or dinner.
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Ingredients: salt,mustard seeds,asafoetida (hing),coconut,sesame (gingelly) oil,curry leaves,byadagi dried chillies,coriander (dhania) seeds,cinnamon stick (dalchini),green brinjal,turmeric powder,chana dal (bengal gram dal)

Karnataka Style Badanekayi Palya Recipe - Long Brinjal In Spicy Coconut Recipe, 1 teaspoon Asafoetida (hing),3 tablespoons Fresh coconut - grated,Sesame (Gingelly) Oil - for cooking,1 tablespoon Coriander (Dhania) Seeds,Salt - to taste,1 inch Cinnamon Stick (Dalchini),1 teaspoon Mustard seeds,4 Long Green Brinjal - cut into 1 inch pieces,1 tablespoon Chana dal (Bengal Gram Dal),3 Byadagi Dried Chillies,1 teaspoon Turmeric powder (Haldi),1 sprig Curry leaves, 65, Karnataka, To begin making the Karnataka Style Badanekayi Palya Recipe, prepare all the ingredients and keep it ready.To begin we will first roast and grind the ingredients in the "Masala to Grind".Heat a small skillet, roast the chana dal on low heat until it is golden brown.
Once roasted, stir in the coriander seeds, cinnamon sticks and dry red chilli and roast until you get the aroma of coriander seeds.
Cool the mixture and grind to make a fine powder.Heat a skillet with oil, add teaspoon of mustard seeds and allow it to crackle.
Add in the asafoetida, curry leaves and stir for a few seconds.Add the chopped brinjal, sprinkle some salt, turmeric powder, cover the pan and cook the brinjal until it has softened.
Once the brinjal has softened stir in the grated coconut along with the ground masala mix.Combine and saute the ingredients well and simmer until the masalas are well incorporated into the Badanekayi (brinjal).
Add water if required if the palya becomes too dry.
Close the lid and cook the Badanekayi Palya and make sure to keep sauteing the gravy at regular intervals.
Once done serve warm.Serve the Karnataka Style Badanekayi Palya Recipe as a side dish along with some Mixed Vegetable Sambar and Steamed Rice to make it a complete meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Karnataka_Style_Badnekayi_Palya_Recipe_Long_Brinjal_with_Spicy_coconut_Recipe_.jpg, 12
Ingredients: salt,coconut,instant dosa mix powder,curd,jackfruit (kathal),jaggery can be ed

Udupi Style Pelakai Teepe Dose Recipe (Halasina Hanina Dose Recipe), 2 tablespoon Jaggery - can be adjusted,1 cup Instant dosa Mix Powder - or you can skip this and add 2 cups broken rice,4 tablespoon Fresh coconut - grated,1/2 cup Curd (Dahi / Yogurt),1 pinch Salt,1 cup Jackfruit Raw (Kathal) - chopped, 50, Udupi, To begin making the Udupi Style Pelakai Teepe Dose Recipe (Halasina Hannina Dosa Recipe) by making the  instant dosa mix powder.
Click on the recipe link and follow the steps.
Mix about 1/2 cup water and curd to the instant dosa mix powder to form a thick dosa batter consistency.
Boil the chopped jackfruit with 1/2 cup water on a kadai over a medium heat.Leave it on the heat, for about 20 minutes till the jackfruit become soft.
Then switch off the heat.
Grind it into a smooth paste.Dissolve the jaggery with 1/4 cup water and keep it on a low heat for few minutes till all the jaggery melts.Once the batter has rested you can add the jackfruit puree, dissolved jaggery water, coconut, salt and mix well.
Make sure the batter does not become runny.Preheat a griddle or nonstick tawa on a medium heat.
Take 1 ladle of batter and pour it on the griddle.
Slightly spread it around in concentric circles like you would make a dosa, but ensure that you’re making a thick pancake.Next, drizzle a little oil or ghee to allow it to cook well.
Cover the dosa with a lid and cook on medium heat for 2 to 3 minutes or until the base is cooked.Flip the dosa when the base is cooked to cook the reverse side as well.
Then remove from griddle and serve immediatelySoak the rice if you are using the broken rice instead of the dosa mix powder 2 hours in advanceIf you are using the broken rice, after it has soaked, you can grind all the ingredients together at one go and make a batter.Serve the Udupi Style Pelakai Teepe Dose Recipe  topped with some jackfruit and along with a refreshing drink like Nongu Paal - Palm Fruit Drink or Masala Chai Recipe - Indian Spiced Tea for you morning Breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Udupi_Style_Pelakai_Teepe_Dose_Recipe_Halasina_Hanina_Dose_Recipe.jpg, 6
Ingredients: cheese,orange,britannia,heavy whipping cream,white chocolate,graham cracker crumbs crush food processor,sugar,vanilla,lemon,agar agar,butter

No Bake White Chocolate Cheesecake Recipe, 1-1/2 cup Graham cracker crumbs - crush in food processor,1 cup Heavy whipping cream,2 teaspoons Agar agar,120 grams White Chocolate - melted,1/4 teaspoon Lemon zest,100 grams Butter (unsalted) - melted,1/2 teaspoon Vanilla Extract,1/4 teaspoon Orange Zest (Rind),180 grams Britannia Cream Cheese,1/4 teaspoon Vanilla Extract,2 tablespoon Sugar - powdered, 335, Continental, To begin making the No Bake White Chocolate Cheesecake recipe, we will first make the crust for the cheesecake.
Mix graham cracker crumbs, melted butter and vanilla extract in a mixing bowl.Press the mixture across the bottom of the nine-inches springform pan.Put crust in refrigerator while you make the filling.
The next step is to make the filling.In a small mixing bowl, add two tablespoons water and dissolve the agar agar and allow it to test for a few minutes till it gets a gelatinous consistency.Bring cream cheese to room-temperature.Take a mixing bowl.
Add cream cheese, heavy whipping cream, vanilla extract,agar agar mixture and sugar.Beat all with whisk or electric beater until blended.
Add the melted white chocolate, orange zest and lemon zest and blend again until fluffy and smooth.Pour the cream cheese mixture on the crust.
Refrigerate at least for 4 to 5 hours.Garnish with cocoa powder and pomegranate seeds before serving.Serve No Bake White Chocolate Cheesecake as dessert after a meal of Rosemary Chicken Rice Recipe With Spicy Tomato Garlic Sauce or Mushroom Stroganoff Recipe.
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Ingredients: baking powder,salt,dates paste filling,vivatta maida,sugar the cookies,sesame seeds (til seeds),butter

Snow Drop Cookies Recipe, 1 teaspoon Baking powder,170 grams Vivatta Maida,1/2 cup Dates - paste or any filling of your choice,150 grams Butter,Salt - a pinch,3/4 cup Sugar - powdered sugar for coating the cookies,2 tablespoons Sesame seeds (Til seeds), 40, Indian, To begin making the Snow Drop Cookies recipe, firstly pre heat the oven at 275 degree celcius for 15 minutes.Beat the butter untill it is smooth and a little pale in colour.
Next add the sesame seeds and mix it well.Sift the flour, baking powder and a pinch of salt together in batches untill it forms a soft dough.
You may need more or less flour according to the type of flour you use.
It should not stick to your hands and should not crack when formed into a ball.If you want to add filling then take a small ball size of the dough and flatten them a bit with your fingers on your palm then take a small pea sized fiiling of your desire and place it in the center then bring the ends together and form a ball.
(its the same process as making a kachori)In a baking sheet place small balls of cookies but do not flatten them with your hands Bake it at 200 degree celcius for about 30 minutes, keep a close eye to the cookies while its baking as we do not need to brown the cookies from top, which makes them melt in your mouth.Take out the cookies once baked and nicely browned from bottom and let them cool down a little in the sheet itself.
Do not try to touch them at this point as they are likey to break.Once the cookies are cooled down but slightly warm sprinkle powdered sugar on top of them with the help of a sieve.
Do not dip them directly in the sugar as they are very soft and likely to break.The sugar will slightly melt after sometime then do a second round of sprinkling sugar, be generous in coating them with sugar as we do not have any sugar in the cookies itself.
Store them in an air tight container or serve it immediately.Serve Snow Drop Cookies along with Espresso Coffee for your tea time break.
You can also pack these cookies for your kids snacks box.
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Ingredients: salt,rosemary,cloves garlic,virgin olive oil,pepper,cherry tomato

Roasted Cherry Tomato Soup Recipe, 2 tablespoons Extra Virgin Olive Oil,Salt and Pepper - to taste,2 sprig Rosemary,300 grams Cherry tomatoes,3 cloves Garlic - finely chopped, 55, Continental, To begin making the Roasted Cherry Tomato Soup Recipe first prepare the oven for roasting the tomatoes.
Set the oven to preheat at 180 C for about 15 minutes.Meanwhile, in a baking tray spread the tomatoes evenly.
Drizzle the oil over them, sprinkle some salt and pepper over it and toss well so the tomatoes are well coated.
Scatter them around the tray.Next, crush the garlic pods lightly in a mortar and pestle.
Scatter them on to the tray, in between the tomatoes.
Tear the rosemary leaves, lightly rub them between your palms or fingers and sprinkle all over the tomatoes in the tray.
Give it a good mix so the tomatoes are well coated.Place the tray in the oven so the tomatoes will cook for about 1/2 hour or until they are crinkled and soft.When done, take the tray out of the oven and place it on a rack to cool slightly.
Empty the tomatoes into a blender jar of a mixer-grinder and blend them into a smooth paste.Pour the roasted tomato puree into a saucepan, add a cup of water and bring it to a boil.
Simmer along with salt and pepper, as needed.Pour the soup into individual serving bowls and garnish it with toasted bagels or croutons.
Serve the Roasted Cherry Tomato Soup for a weeknight dinner, along with crusty Salad, or even as a starter at a dinner party.
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Ingredients: cashew nuts,ghee,pistachios,rose water,sugar,cardamom powder (elaichi),condensed milk sweetened,milk powder

Kaju Pista Roll Recipe - Cashew Nut Pistachio Fudge, 1/2 cup Sugar - powdered,1 cup Cashew nuts,2 tablespoons Milk Powder,1 teaspoon Rose water,1 teaspoon Cardamom Powder (Elaichi),2 teaspoon Ghee,1 cup Pistachios,3/4 cup Condensed Milk - sweetened, 55, North Indian Recipes, To begin making the Kaju Pista Roll Recipe (Cashew Nut Pistachio Fudge), first grind the cashews and pistachios separately into fine powder.In a thick n heavy bottomed pan add the ghee, condensed milk and powdered cashews.
Stir well to combine.Add milk powder, rose water & start cooking this mixture on a medium heat until it starts to leave the sides of the pan & forms soft dough.
Keep stirring continuously to avoid any burning at the bottom of the pan.
This might take 10 to 12 minutes.
Now turn off the heat and transfer this on to a plate to cool.Meanwhile in a bowl take the powdered pistachios and combined it along with powdered sugar, cardamom powder and make it into a soft dough by adding little water at a time.
Knead to make a soft dough, just enough for it to come together.
Try not to over knead, as it will get softer and will release oils.The final step to make the Kaju Pista Roll is to shape it.Take a rolling board and spread a parchment over it.
Place the kaju dough over the parchment paper and place another parchment paper over it.
Using a rolling pin roll the kaju into a rectangular sheet.Remove the parchment paper covering the kaju and spread the pista mixture over the rolled kaju.Cut the whole sheet into 2 inch wide strips enough to make a Kaju pista roll.
Roll each strip into a log.
Proceed the same way to make the kaju pista rolls.
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