anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,basmati rice,coriander (dhania) leaves,black peppercorns,carrot,onion,cumin seeds (jeera),black pepper powder,green chillies,sunflower oil,black cardamom (badi elaichi),salt,cardamom (elaichi) podsseeds,garlic,butter,bay leaf (tej patta),potato (aloo),green peas (matar),cinnamon stick (dalchini),sunflower oil mixed water give sizzling effect.,green bell pepper (capsicum),cloves (laung)

Rice Sizzler With Tomato Coulis Recipe, 1 Carrot (Gajjar) - chopped,1 Onion - finely chopped,Green Bell Pepper (Capsicum) - chopped into cubes,1 teaspoon Sunflower Oil - mixed with 4 tablespoon water to give it a sizzling effect.,Salt - to taste,1 teaspoon Butter,2 Cardamom (Elaichi) Pods/Seeds,Black pepper powder - to taste,1 teaspoon Garlic - chopped,1/2 cup Basmati rice - soaked in water for about an hour,2 tablespoons Green peas (Matar),8-10 Whole Black Peppercorns,4 Tomatoes,1/2 cup Carrot (Gajjar) - chopped into cubes,1 tablespoon Sunflower Oil,2 Cloves (Laung),1 Black cardamom (Badi Elaichi),2 teaspoon Sunflower Oil,1 teaspoon Cumin seeds (Jeera),Coriander (Dhania) Leaves - Handful,1 Cinnamon Stick (Dalchini),2 Green Chillies - finely chopped,1 Bay leaf (tej patta),1 cup Potato (Aloo) - wedges, 55, Continental, To begin making the Rice Sizzler With Tomato Coulis recipe, firstly we will prepare the tomato coulis sauce.Dip the tomatoes in a saucepan of hot boiling water for about 20-30 seconds.
After 20-30 seconds, peel of the skin of the tomatoes and chop them very finely.Heat the oil in a pan and sauté the tomatoes with garlic for about 10 minutes on low heatOnce it is done, add salt, pepper and butter.
Blend the mixture in a mixer to make a puree out of it and keep it aside.The next step is to make the rice.
Heat oil in a kadhai and add cloves, bay leaf, cinnamon, cardamom, black elaichi, black pepper corns and cumin seeds.
Saute them for about a minute.After a minute, add onion and sauté them again for another minute.
Now add green chili, carrot, green peas, basmati rice and double the volume of water.
Cover and cook it on low heat till the rice is soft.Preheat the sizzle plate in the oven for about 30 minutes.The next step is to combine and serve it on a sizzler plate.
Drizzle some butter and spread cabbage leaves.
Fill a small round cup with the rice and invert it in the centre of sizzler plate.Pour the half tomato coulis over rice.
Mix vegetables with the remaining sauce and cook for two minutes in a pan.Arrange saucy vegetables and potato wedges at the side of the hot plate and sprinkle some coriander leaves and serve.Make Rice Sizzler With Tomato Coulis for a light dinner during your busy weekdays and enjoy it with your family.You can optionally add some stuffed grilled tomatoes by the side for an addition twist.
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Ingredients: tomato,salt,ginger,paneer,green peas (matar),red chilli powder,cloves garlic,kasuri methi (dried fenugreek leaves),cumin seeds (jeera),onion,coriander powder,potato (aloo),turmeric powder,green chillies,garam masala powder,sunflower oil

Aloo Matar Paneer Curry Recipe, 1/2 teaspoon Turmeric powder (Haldi),1 cup Homemade tomato puree,Salt - to taste,1/2 teaspoon Coriander Powder (Dhania),Sunflower Oil - for cooking,500 grams Paneer (Homemade Cottage Cheese) - cut into cubes,1 tablespoon Kasuri Methi (Dried Fenugreek Leaves),2 Potatoes (Aloo) - boiled and diced,2 Green Chillies - slit,1/2 teaspoon Garam masala powder,1 Onion - finely chopped,1 inch Ginger,1/2 teaspoon Red Chilli powder,1/2 cup Green peas (Matar) - steamed,3 cloves Garlic,2 tablespoon Fresh cream,1/2 teaspoon Cumin seeds (Jeera), 55, North Indian Recipes, To begin making the Aloo Matar Sabzi Recipe, we will first make a paste of the onion, ginger and garlic and keep aside.Heat a tablespoon of oil in a heavy bottomed pan; add in the cumin seeds and allow it to crackle.
Add in the onion paste mixture and saute on low heat until the raw small from the onions go away and they turn golden in color.Add the tomato puree, green chillies, turmeric powder, coriander powder, garam masala powder, salt and chilli powder and stir well.
Allow the tomatoes to cook and reduce to form a thick curry mixture.Once it comes together, add the cooked potatoes and paneer cubes.
Turn the heat to low, add about 1 cup water, cover the pan and simmer the mixture for about 15 minutes.In the last 3 minutes of the simmering process of the aloo matar paneer sabzi, add in the steamed peas and stir.Finally stir in the kasuri methi and cream and turn off the heat.
Check the salt and spice levels and adjust to suit your taste.Serve the Aloo Matar Paneer Curry Recipe along with Tawa Paratha or Phulka along with Mooli Raita by the side to make it a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Aloo_Matar_Paneer_Curry_Recipe_.jpg, 16
Ingredients: foxtail millet,white urad dal (split),salt,methi seeds (fenugreek seeds)

Foxtail Millet Idli Recipe - Healthy Indian Diabetic Idli Recipe, 1 cup Foxtail Millet,1 teaspoon Methi Seeds (Fenugreek Seeds),1-1/2 cups White Urad Dal (Split),Salt - to taste, 505, South Indian Recipes, To begin making the Foxtail Millet Idli Recipe, we will wash and soak the millets in water in a separately bowl and urad dal along with methi seeds with enough water in another bowl overnight or keep soaked for at least 8 hours.
Soak each of them separately.To make the batter, drain the excess water soaked millets and urad dal.Blend the urad dal along with just enough water to make a thick and very smooth batter.Transfer the batter to a large bowl in which we will set it aside for fermentation along with ground millet.Next blend the foxtail millet with just enough water to make a smooth batter.Add this to the urad dal batter, add 2 teaspoons of salt and stir well to combine.Ferment the batter for 5 to 6 hours or overnight.Once the batter is fermented, gently stir and be careful to not release the air pockets.You can make regular sized idlis or also use the mini idli stand.
Grease the idli molds with a little oil and spoon the foxtail millet idli batter into the molds.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 Foxtail millet idli from the steamer.
Have a small bowl filled with water.Dip a spoon in the water and then scoop the ragi idli out starting from the edges.
Dipping the spoon in water helps in the easy removal of idli from the plates.The wholesome homemade pillow-soft foxtail millet idli is now ready to be served.
Serve the Foxtail Millet Mini Idli Recipe along with Thakkali Vengayam Sambar, chutney to enjoy your morning breakfast.For an Indian Diabetic Meal serve this Foxtail Millet Idli Recipe along with Murungakkai Vendhaya Keerai Sambar Recipe and Horsegram Sesame Chutney Recipe for a healthy meal.
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Ingredients: baking powder,wheat flour,dates,coconut,pistachios,water,gram flour (besan),sugar,sooji (semolina rava),rose,butter

Healthy Rose Cookies Recipe With Persian Twist, 1 tablespoon Water,1 cup Rose Petals,1/4 cup Gram flour (besan),1 teaspoon Baking powder,1/2 cup Rose Petals,1/4 cup Dessicated Coconut,1/4 cup Sooji (Semolina/ Rava),3/4 cup Butter - at room temperature,1/2 cup Dates,1 cup Whole Wheat Flour,2 tablespoons Pistachios - coarsely broken,3 tablespoon Sugar, 60, Continental, Before we start making Healthy Rose Cookies Recipe With Persian Twist, make sure all the ingredients required are at room temperature.Mix together the dry ingredients- flour, semolina, coconut, baking powder and dried rose petals.Now, gently add in butter, date syrup, and knead the mix to form a crumbly dough, then knead to make a firm cookie dough.
Set aside.To prepare the glaze or rose reduction, add sugar, rose petals and water in a pan and heat on a low flame till the rose juice gets evenly dissolved and the mixture turns pinkish and turbid.
Keep aside to cool.Preheat Oven to 200 degrees Celsius.Roll out the cookie dough and cut to the round shape with a Cookie cutter.
Add and gently press some broken pistachios into each cookie.Arrange them on a Baking sheet on the baking tray and bake in the oven for about 20 minutes or till done.Glaze the rose reduction/glaze on your cookies with the help of a basting brush for that shiny layer and texture.Serve Healthy Rose Cookies Recipe With Persian Twist with Qahwa and Lentil Tabbouleh during snack time.
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Ingredients: mixed dry fruits,cardamom (elaichi) podsseeds,foxtail millet,ghee,water,dry coconut (kopra),jaggery powderd,milk skimmed

Sakkare Millet Pongal Recipe, 1/2 cup Jaggery - powderd,2 tablespoons Dry coconut (kopra) - optional,1 cup Foxtail Millet,2 Cardamom (Elaichi) Pods/Seeds,1/2 liter Milk - skimmed,2 tablespoons Mixed dry fruits,1 tablespoon Ghee,2 cups Water, 40, South Indian Recipes, To begin making the Sakkare Millet Pongal recipe, firstly heat milk and 1 cup of water together in a saucepan.Once the milk is hot, add the washed millet to this, reduce the flame and cook the millet till it is soft.In the meantime, mix jaggery powder and 1 cup of water in a heavy bottomed pan and heat.
Heat till all the jaggery is dissolved and it has just started to boil.Add this jaggery syrup to the millet.
Cook till the mixture comes together and starts leaving the sides of the pan.Switch off the flame.
Add cardamom powder to this and mix it well.In a small pan, heat the ghee and add raisins and cashews.
Once they turn gold, pour it over the pongal and give it a mix.Garnish with grated dry coconut and serve hot.
Serve Sakkare Millet Pongal on its own as a sweet dish after your delicious South Indian meal.
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Ingredients: salt,pomfret fish,coriander (dhania) leaves,coconut,cloves garlic,sugar,banana leaf wrap the fish,cumin seeds (jeera),lemon,mint leaves (pudina),green chillies

Patra Ni Machi Recipe - Fish Cooked In Banana Leaf, 1 teaspoon Sugar,1 cup Coriander (Dhania) Leaves,8 cloves Garlic,1 cup Mint Leaves (Pudina),5 Green Chillies,1 teaspoon Lemon juice,3 Pomfret fish,Banana leaf - to wrap the fish,1/2 cup Fresh coconut - grated,1-1/2 teaspoon Cumin seeds (Jeera),1 teaspoon Salt, 30, Parsi Recipes, To begin making the Patra Ni Machi Recipe, Into a blender add all the ingredients mentioned under the list ‘For the chutney’ like the coconut, coriander leaves, mint leaves, green chillies, cumin seeds, salt, sugar and lemon juice and blend into fine thick paste.
You need not add any water, make sure your paste is fine and thick.Clean the fish.
Make small slits on the fish on both sides.
Smear good amount of green chutney on both the sides of the fish.Place a steamer with little little water on heat.Now take a pieces of banana leaf and place it on steamer which is boiling.
This helps the banana leaf to become soft and easy to fold without breaking or tearing.
Place the banana leaf on steamer for about a minute on each side.
Then remove it off.Place the fish on the banana leaf now and then fold it on all four sides to make a parcel.Place the wrapped banana leaf on steamer and steam for about 10 to 14 minutes until the fish is cooked through.Once done remove the fish from the steamer, carefully unwrap the banana leaf and transfer the steamed fish onto a serving plate and serve immediately.Serve Patra Ni Machi on its own along with some Steamed Rice and Vegetable Dhansak or a perfect Parsi meal.
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Ingredients: salt,mustard seeds,coconut,curry leaves,curry leaves,green chawli beans (yard beanskaramanibarbati),cumin seeds (jeera),turmeric powder,coconut oil,green chillies

Kerala Style Karamani Thoran Recipe - Yard Beans Stir Fry With Coconut, 1/2 teaspoon Turmeric powder (Haldi),2 Green Chillies,2 sprig Curry leaves,Salt - to taste,8 Curry leaves,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,300 grams Green Chawli Beans (Yard long beans/Karamani/Barbati) - chopped,1/4 cup Fresh coconut - grated,1 teaspoon Coconut Oil, 40, Kerala Recipes, To begin making the Kerala Style Karamani Thoran Recipe, blend all the ingredients "to be ground" including coconut, green chillies, curry leaves, salt in a mixer grinder and make a coarse paste.
Keep it aside.In a heavy bottom pan, add mustard seeds, cumin seeds, and allow it to crackle.
When they crackle, add curry leaves.Add chopped yard beans, the ground coconut mixture and give it a stir.Add salt to taste and stir fry for about 3 to 4 minutes until the Karamani is well incorporated.
Once done, serve warm.Serve the Kerala Style Karamani Thoran Recipe along withMixed Vegetable Sambar, Steamed Rice and South Indian Papad to enjoy your everyday meal.
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Ingredients: wheat brown bread,red bell pepper (capsicum),salt,potato (aloo),red chilli powder,cloves garlic,cheddar cheese cheese,tomato ketchup,onion,sweet corn,green bell pepper (capsicum),butter baking

Baked Mini Bread Cups Recipe, 1 Potato (Aloo) - boiled and diced small,Butter - for baking,1/2 Red Bell pepper (Capsicum) - finely chopped,Salt - to taste,1/2 Green Bell Pepper (Capsicum) - finely chopped,2 cloves Garlic - grated,6 Whole Wheat Brown Bread - slices,1 Onion - finely chopped,2 tablespoons Tomato Ketchup,1/4 cup Sweet corn - steamed,Cheddar cheese - or cheese slices,1/2 teaspoon Red Chilli powder, 35, Indian, To begin making the Baked Mini Bread Cups Recipe, preheat the Oven to 180 C and grease the Muffin Pan with butter.Heat a teaspoon of oil in a pan; add the onion and bell pepper and saute until lightly softened and golden.
Once the bell peppers have a roasted aroma, add the ginger, garlic, corn and chopped potatoes.
Stir fry on high heat for a couple of minutes, so the vegetables get roasted.
Finally add the chili powder, tomato ketchup and stir well.
Check the salt and chili and adjust to suit your taste and allow the filling to cool.The next step is to make the bread cups, fill and bake them in the oven.
Trim the edges of the bread, flatten with the rolling pin a bit and press them into the greased muffin pans.
You can optionally spray oil over the bread slices or leave them as it it.
Spoon the potato filling mixture into each one of the bread cups.
 Tear the cheese slices and place them on top of the filling.
You can also optionally spread grated mozzarella cheese.Place the mini bread cups in the the preheated oven and bake for about 10 minutes until the sides of the bread becomes crisp and the cheese has melted.Once done, remove from the Oven, allow it to rest for a few minutes and serve.Serve the Baked Mini Bread Cups either for breakfast, an after school snack or even as an appetizer for parties.
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Ingredients: salt,wheat flour,red chilli powder,black peppercorns,ragi flour (finger millet nagli),coriander (dhania) leaves,cumin seeds (jeera),bajra flour ( pearl millet),potato (aloo),green chillies,sunflower oil

Multigrain Crepe Recipe Filled With Spicy Mashed Potatoes, Sunflower Oil - for cooking,1 teaspoon Cumin seeds (Jeera),1 teaspoon Whole Black Peppercorns - crushed,1 cup Bajra Flour ( Pearl Millet),3 Green Chillies - finely chopped,Salt - as per taste,2 cups Whole Wheat Flour,4 sprig Coriander (Dhania) Leaves - finely chopped,1 cup Ragi Flour (Finger Millet/ Nagli),1/2 teaspoon Red Chilli powder,4 Potatoes (Aloo) - boiled and mashed, 40, Indian, To begin making the Multigrain Crepe Recipe Filled With Spicy Mashed Potatoes, first get all the ingredients ready, including boiling and mashing the potatoes.
In a large mixing bowl, add the flour and a pinch of salt, black pepper powder and water and make smooth batter.
The batter should be thick and yet pouring consistency, similar to a dosa batter.Keep the crepe batter aside.Next in heavy bottomed pan, heat a teaspoon of oil over medium heat.
Add the cumin seeds and allow it to crackle.
Add the green chilies and chopped onion and saute until the onion gets slightly caramelized.Once the onion gets brown, add the mashed potatoes, red chili powder and salt.
Stir to combine all the ingredients well.
Check the salt and adjust to suit your taste.
Finally stir in the chopped coriander leaves and turn off the heat.The next step is the make the crepe.
Heat a nonstick crepe skillet over medium heat.
Pour a ladleful of the crepe batter on the pan and swirl the pan to spread the batter around.
Crepes cook very quickly, so once you notice the top is getting cooked, flip over to cook on the other side for a few seconds.Remove from the skillet and place it on the platter.
Proceed the same way to make the remaining crepes.Once done, place a spoonful of the potato filling in the center and roll the crepe and serve.Serve the Multigrain Crepe Filled With Spicy Mashed Potatoes along with a Yogurt Dip or Mexican Salsa for breakfast, tea party snack, appetizer or even a quick weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/World_Breakfast/Multigrain_Crepe_Recipe_Filled_With_Spicy_Potatoes-1.jpg, 11
Ingredients: wheat flour,spinach,coriander (dhania) leaves,figaro pure olive oil,black peppercorns,onion,sooji (semolina rava),green chillies,instant oats (oatmeal)

Palak Dhania Dosa Recipe With Figaro Olive Oil, 1 tablespoon Whole Black Peppercorns - coarsely pounded,2 Green Chillies - finely chopped,1/4 cup Coriander (Dhania) Leaves - finely chopped,1 Onion - finely chopped,Figaro Pure Olive Oil - for cooking,1 cup Whole Wheat Flour,1/2 cup Instant Oats (Oatmeal),1 cup Spinach - finely chopped,1/2 cup Sooji (Semolina/ Rava), 55, South Indian Recipes, To begin making the Spinach And Coriander Dosa Recipe,blend spinach leaves and coriander in a mixer grinder to make a fine paste and keep aside.In a mixing bowl, add whole wheat flour and a little water such that the batter is thick still.Add the spinach and coriander paste, oats, onions, green chilli, pepper and mix so that everything incorporates well.Add water to adjust the consistency of the batter as it should be thick flowing consistency and not running.Take a scoop of batter and drop in the center of the tawa.With the same ladle or a small flat based bowl, start spreading it evenly in outward circular motion.Add few drops of Figaro Olive oil from the sides and in the center as well.Roast the dosa till the bottom starts getting brown.
Fold or roll in the dosa and transfer into a serving plate.Serve the Spinach And Coriander Dosa along with coconut chutney for a wholesome breakfast or a quick weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/0-Archana/12-short-format-Palak_Dhania_Dosa_With_Oats_Figaro_Olive_Oil-1.jpg, 9
Ingredients: salt,asafoetida (hing),methi leaves (fenugreek leaves),red chilli powder,chana dal (bengal gram dal) least,curry leaves,cumin seeds (jeera),sweet corn,arhar dal (split toor dal) least,turmeric powder,green chillies,sunflower oil

Recipe with fenugreek corn flour, 3 Green Chillies,1/2 teaspoon Cumin seeds (Jeera),1 cup Methi Leaves (Fenugreek Leaves),Asafoetida (hing) - a pinch,1/2 teaspoon Salt,1/2 cup Sweet corn,Curry leaves - a handful,1/2 cup Chana dal (Bengal Gram Dal) - soaked at least for 4 hours/overnight,1/2 cup Arhar dal (Split Toor Dal) - soaked at least for 4 hours/overnight,1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Red Chilli powder,Sunflower Oil - to fry, 75, Indian, To prepare Methi Corn Dal Vada Recipe, soak Toor Dal and Chana Dal in water overnight or at least for 4 hours.Drain the water from the dal and set it aside.In a blender, add soaked dals, green chilies, ginger, and cumin seeds.
Grind them into a coarse paste in a Mixer.
Do not add water while grinding.
The addition of water will make the vada absorb oil more than required, while deep frying.In a bowl, add the grounded dal, methi leaves, turmeric powder, red chili powder, corn, curry leaves and salt.
Combine them together.Meanwhile, in a medium-sized Kadai, heat oil over high heat.Once the oil is smoking hot, reduce the flame to medium and maintain an even temperature throughout cooking.Take a lemon sized ball in hand and flatten it with your fingers.
Ensure the Methi Corn Vada is not too thick and too large.Gently slide in the flattened balls into oil and cook until they become light brownish.Flip it occasionally to ensure that the vadas are cooked evenly.
Once they are cooked, drain excess oil from the vadas and spread them on a paper towel to pat them off excess oil.Serve Methi Corn Dal Vada recipe warm with Mysore Chutney or any chutney of your choice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Methi_Corn_Dal_Vada.jpg, 12
Ingredients: tomato,salt,green beans (french beans),ginger,dill leaves,ghee,spinach leaves (palak),methi leaves (fenugreek leaves),red chilli powder,cloves garlic,carrot,onion,bottle gourd (lauki),green moong dal (split),coriander powder,turmeric powder,chana dal (bengal gram dal)

Sindhi Sai Bhaji Recipe - Wholesome Sindhi Dal With Vegetables, 1 teaspoon Turmeric powder (Haldi),1 tablespoon Coriander Powder (Dhania),1/4 cup Dill leaves - washed and finely chopped,2 tablespoons Green Moong Dal (Split) - washed and soaked,Salt - to taste,1/2 cup Bottle gourd (lauki) - finely chopped,1/3 cup Green beans (French Beans) - finely chopped,1 Tomato - finely chopped,2 teaspoons Red Chilli powder,2 Onions - finely chopped,6 cloves Garlic - finely chopped,2 cup Spinach Leaves (Palak) - washed and finely chopped,1 tablespoon Ghee,1/3 cup Carrots (Gajjar) - finely chopped,1/2 cup Methi Leaves (Fenugreek Leaves) - washed and finely chopped,1/4 cup Chana dal (Bengal Gram Dal) - washed and soaked,1 inch Ginger - finely chopped, 45, Sindhi, To begin making the Sindhi Sai Bhaji Recipe,  wash and soak the chana dal and split green moong dal for about 30 minutes.Wash and chop all the required vegetable and greens for the Sindhi Sai Bhaji Recipe.In a pressure cooker, heat ghee on medium flame, start by adding the onions, saute for a couple of minutes.Next add ginger, garlic and saute for a couple of minutes.Add the tomatoes and cook until mushy.
This will take about 2 minutes.
Once it is done, add the remaining ingredients including turmeric powder coriander powder, red chilli powder, raw mango, green chilli, spinach leaves, methi leaves, dill leaves, chana dal, green moong dal, carrot, green beans, bottle gourd etc.
Saute it for about 4 to 5 minutes.You can also add other vegetables of your choice such as Brinjal, tinda etc in this Bhaji.Add salt to taste and 3 cups of water, close the lid and pressure cook the Sindhi Sai Bhaji for 15 to 20 minutes.
Switch off the heat and allow the pressure to release naturally.
Open the lid and mash the Sai bhaji using a potato masher to bring it to a mushy consistency.
Serve this Sindhi Sai Bhaji Recipe with Sindhi Koki (Sindhi Style Flaky Flatbread With Onions) and Sindhi Bhuga Chawal Recipe and Lauki Raita Recipe for a complete Sindhi Rasoi-meal.You could also serve Sindhi Sai Bhaji Recipe along with Jowar Jo Dodo Recipe - Sindhi Sorghum Roti and Gajar Shalgam Ka Paani Wala Achar Recipe for a simple weekday lunch., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/Articles/Sindhi_Sai_Bhaji_Recipe_10_1600.jpg, 17