anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,turmeric powder,salt,ginger,black peppers,capsicum (green),coriander (dhania) leaves take cumin seeds,cinnamon,red chilli powder,water,fenugreek seeds,onion,garlic,coriander powder,bay leaves,button mushroom,oil,green chillies

Kadai Mushroom Recipe,  1 capsicum (green) - finely chopped, 3 tomatoes - chopped, 1/4 teaspoon fenugreek seeds, 1 teaspoon red chilli powder, 1 onion - finely chopped, 2 tablespoons oil, 1 teaspoon coriander powder, 3 green chillies - chopped, water - to make puree, 2 bay leaves, 1/2 inch ginger, green coriander - chopped Take 1 teaspoon cumin seeds,400 grams Button mushroom, 4 long, salt - as per taste, 1/2 teaspoon turmeric powder, 1 Cinnamon - small, 3 long garlic, 4 whole black peppers, 50, Indian, To make embroidery mushrooms, first wash the mushrooms 4 to 5 times.
Cut it after washing.
Now take the jar and add tomatoes, garlic, ginger and some water to it.
Grind it and make a thick paste.
Now heat oil in a pan.
Add cumin seeds, bay leaves, fenugreek seeds, long, black pepper, lentil sugar and green chillies.
Cook on medium heat for 15 seconds.
After 15 seconds, add onion and cook till it becomes soft.
After it becomes soft add capsicum and cook for 2 minutes.
After 2 minutes, add tomato puree and mix.
Cook till it boils and then add turmeric powder, red chilli powder, coriander powder and salt.
Cook for 2 minutes and then add chopped mushrooms.
Mix well and then cook until the mushrooms are soft.
After cooking, turn off the gas and garnish with green coriander.
Serve the Cauliflower Mushroom with Dal Tadka, Burani Raita and Tawa Paratha for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Nadkarni/Kadai_Mushroom.jpg, 18
Ingredients: britannia cheese mexican chilli,wheat brown bread,chocolate bar,britannia cheese block

Grilled Cheese Chocolate Sandwich Recipe, 3 Whole Wheat Brown Bread,3 tablespoon Britannia Cheese Block - grated,1 tablespoon Britannia Cheese Spread - Mexican Chilli,3 tablespoon Chocolate Bar - grated, 25, Continental, To begin making the Grilled Cheese Chocolate Sandwich Recipe first heat a tawa or a pan.
Dry toast the bread slices until golden and crisp.Remove the bread slices from the pan once done and transfer onto a plate.Spread a layer of Britannia Mexican Chilli Cheese Spread over one bread slice.Add grated chocolate on the bread slice and then top the chocolate with grated cheese .
Cover with a bread slice and again repeat to make one more layer.Place the Cheese Chocolate Sandwich in a preheated oven at 200 degree Celsius and grill until you notice the cheese melting.Cut and serve the Cheese Chocolate Sandwich immediately.
Serve Grilled Cheese Chocolate Sandwich with Spicy Indian Style Masala Frittata and Banana Orange & Spinach Smoothie  for  a special weekend breakfast.
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Ingredients: tomato,salt,cumin powder (jeera),asafoetida (hing),ginger garted,coriander (dhania) leaves,red chilli powder,colocasia root (arbi),phool makhana (lotus seeds),cumin seeds (jeera),kasuri methi (dried fenugreek leaves),coriander powder,turmeric powder,green chillies,garam masala powder,sunflower oil

Arbi Jhol Recipe -Uttar Pradesh Style Colocasia & Lotus Seeds Sabzi, 1/2 teaspoon Turmeric powder (Haldi),Coriander (Dhania) Leaves - chopped,1 inch Ginger - garted,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Garam masala powder,1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves),10 Colocasia root (Arbi) - chopped into discs,Sunflower Oil - to cook,2 Tomato - chopped,2 Green Chillies - chopped,1/4 teaspoon Cumin powder (Jeera),1 pinch Asafoetida (hing),15 Phool Makhana (Lotus Seeds), 30, Uttar Pradesh, To begin making Arbi Jhol Recipe - Colocasia & Lotus Seeds Sabzi, wash, peel and cut colocasia roots into discs of uniform thickness (uniformity will help in even cooking).Take a shallow frying pan and shallow fry colocasia pieces with a little oil till they are a little crisp.
Keep aside.In the same pan, roast lotus seeds till crisp.
Keep asideIn a mixer, grind tomato, green chilli and ginger and take out in a bowl.Heat a kadai with a little ghee/oil.
Once the oil is hot, add cumin seeds and let it sizzle.
Add hing to the oil and once the hing releases its aromas add the tomato puree with chilli and ginger.Add salt and saute till you feel that the puree is cooked well and it starts coming together.Next, add dry roasted colocasia, salt to taste, and about a cup of water.
Mix well, simmer and close the lid and cook for 5-6 minutes.When you feel that the colocasia/arbi is almost cooked, add roasted lotus seeds .
Simmer and bring to boil for 2-3 minutes such that the taste is seeped in well into both arbi and lotus seeds.Finally add garam masala, and crushed kasoori methi to the Arbi Jhol.
Mix well and switch off.
Garnish Arbi Jhol with chopped coriander leaves and serve.Serve Arbi Jhol Recipe - Uttar Pradesh Style Colocasia & Lotus Seeds Sabzi with Pudina Tawa Paratha, Baingan Ka Chokha Recipe, steamed rice and Dal Tadka Recipe Flavored with Lemon and Coriander.
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Ingredients: salt,green chilli,coconut,coriander (dhania) leaves,cumin seeds (jeera),coconut milk,rice flour,turmeric powder,sunflower oil

Hirve Kalvan Recipe (Fresh Coriander and Coconut Curry), 1/4 cup Coriander (Dhania) Leaves - chopped,1 Green Chilli,200 liter Coconut milk,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Rice flour,1/4 cup Fresh coconut - grated,1/4 teaspoon Turmeric powder (Haldi),2 tablespoon Sunflower Oil, 45, South Indian Recipes, To make Hirve Kaalvan, first wash coriander leaves in water to remove dirt and dust particles.
Pat dry coriander leaves with a kitchen towel.
Roughly chop them and transfer to a bowl.
To make paste for the curry, in a blender or food processor add grated coconut, chopped coriander leaves, green chilli, salt and cumin seeds using 1 - 2 tablespoon of water grind to make a smooth paste.
Transfer the paste to a bowl and keep aside until required.Now take a 2 tablespoon of the coconut milk and dissolve rice flour to it.
Stir to make a lump free smooth mixture.
Make sure rice flour is fully dissolved in coconut milk.
Add this to the remaining  coconut milk and whisk it all together to form smooth lump free mixture.Next, heat oil in a saucepan over medium heat.
Once the oil is heated add coconut and coriander paste made earlier to the pan.
Stir the paste continuously to avoid sticking to the pan.
If still paste sticks to the pan, reduce the flame to low.Pour coconut milk into the paste in the pan along with turmeric.
Stir to combine and if you feel the curry seems too thick, you can adjust the consistency adding water.Allow the curry to simmer on a low flame for about 3 to 5 minutes and turn off the heat.
Note: You can make the curry and keep it refrigerated and simmer only when you are ready to serve.
This way we don't overcook the curry and the nutrition is not lost.
Serve the Hirve Kaalvan with steaming hot rice for a weeknight dinner or even lunch.
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Ingredients: tomato,salt,ginger,green chilli,tamarind water,mustard seeds,red chilli powder,curry leaves,sunflower oil

Karnataka Style Tamarind Gojju Recipe, 1 tablespoon Red Chilli powder,1 inch Ginger - chopped,Salt - to taste,1 cup Tamarind Water,1 teaspoon Mustard seeds,1 Green Chilli - slit,1 tablespoon Sunflower Oil,1 Tomato - chopped,1 sprig Curry leaves, 30, Karnataka, We begin making the Karnataka Style Tamarind Gojju Recipe by boiling the tamarind water with the rest of the ingredients into a sauce pan Boil until the tamarind thickens, then switch it off.
Heat a kadai with oil and temper the mustard seeds and curry leaves.Pour this over the gojju and serve hot.
Serve the Karnataka Style Tamarind Gojju Recipe along with Karnataka Style Huggi Recipe along with some Gorikayi Palya Recipe.
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Ingredients: salt,green chilli,rice,cardamom (elaichi) podsseeds,ghee,bay leaf (tej patta),black peppercorns,water,curry leaves,cinnamon stick (dalchini),cumin seeds (jeera),cloves (laung),star anise

Dhaba Style Spicy Ghee Rice Recipe Made From Whole Spices, 2 teaspoons Cumin seeds (Jeera),Salt - to taste,4 Whole Black Peppercorns,1 Cardamom (Elaichi) Pods/Seeds,3 tablespoons Ghee,1 cup Rice - washed and soaked for 20 minutes,½ inch Cinnamon Stick (Dalchini),1 Green Chilli - slit,2 Cloves (Laung),1 Bay leaf (tej patta),2 cups Water,1 Star anise,1 sprig Curry leaves, 20, Indian, To begin making the Dhaba Style Spicy Ghee Rice Recipe, heat ghee in a pressure cooker over medium heat.
Once hot, add in the green chillies, bay leaf, cumin seeds, cardamom, cloves, star anise, cinnamon sticks, peppercorns, and curry leaves.
Stir for a few seconds until you can smell the aromas coming through.
Once done add the washed rice, along with 1-1/2 cups of water and salt to to taste.
Cover the pressure cooker and pressure cook for 3 to 4 whistles and turn off the heat.Allow the pressure to release naturally as the Ghee rice will continue to cook as long as there is pressure inside the cooker.Once done, allow the rice rest for 10 minutes, so the heat settles down.
Once the heat settles down, open the pressure cooker and fluff the Ghee rice and serve hot.Serve the Dhaba Style Spicy Ghee Rice Recipe with Tandoori Paneer Tikka Masala Recipe, Smoked Dal Makhani Dhaba Style Recipe and Tadka Raita Recipe (Spiced Curd With Onions) for a complete meal.
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Ingredients: salt,wheat flour,green chilli,coriander (dhania) leaves,sesame (gingelly) oil,curd,curry leaves,onion

Authentic Godumai Dosai Recipe - Whole Wheat Flour Crepes, 1 Green Chilli - finely chopped,1 sprig Curry leaves - torn roughly,Salt - to taste,2 teaspoons Sesame (Gingelly) Oil,2 Onions - finely chopped,1/2 cup Curd (Dahi / Yogurt),2 cups Whole Wheat Flour,Coriander (Dhania) Leaves - Few, 90, South Indian Recipes, To begin with Godumai Dosai, mix the wheat flour, yogurt and 2 cups of water properly and make sure that no lumps are formed.Add salt and allow the batter to rest for 1-2 hours.After 1-2 hours, add the finely chopped onions, chillies, cilantro and curry leaves.
Mix the batter and adjust the water quantity until you have smooth flowing batter that is not too thin.
The batter should have a thickness so you can spread as well - similar to a dosa or a crepe batter.Heat a little oil in the cast iron pan and when it is hot, pour one ladle of batter in the centre.Spread the batter in a circular motion just like regular dosa or pancake.
Pour a little oil on the sides of the dosa.Cover the dosa with a lid and cook for a minute.
Open, flip and cook the other side of the dosa as well.Remove the dosa and continue the same process for the rest of the batter.
Cook the dosa in low flame for best texture and colour.Serve Godumai Dosai with South Indian Coconut Chutney, Red Chilli Coconut Chutney or any other chutney of your choice.
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Ingredients: cashew nuts,salt,ginger,coriander (dhania) leaves,raisins,water,red chilli powder,carrot,curd,onion,avarekai (broad beans),cumin powder (jeera) chaat masala,green chillies,white urad dal

Stuffed Dahi Vada Recipe, Salt - as required,1/4 cup Avarekai (Broad Beans) - soaked overnight,1/2 cup Carrot (Gajjar) - grated,1/4 cup Raisins,1 tablespoon Ginger - grated,1 teaspoon Red Chilli powder,1/4 cup Cashew nuts,2 Green Chillies - finely chopped,1 Onion - finely chopped,1/2 cup White Urad Dal (Whole) - soaked overnight,1 cup Water,1/2 cup Coriander (Dhania) Leaves - finely chopped,2 cup Curd (Dahi / Yogurt),1/2 teaspoon Cumin powder (Jeera) - or chaat masala, 60, Indian, To begin making the Stuffed Dahi Vada, firstly soak mochai beans and whole urad dal overnight in water.
Combine both of them and grind in a mixer to a smooth paste adding enough water.Transfer dal paste to a mixing bowl and add chopped onions, green chilies, ginger and salt.
Mix well everything and keep it aside for about 10 mins.You can even add chopped curry leaves and coriander leaves.For deep frying, heat oil in a heavy bottomed Kadai or pan.
Wet your hands with water and take a tablespoon of batter and make a small disc and put the stuffings in between.Close it with a tablespoon of batter.
Deep fry them till turns golden brown.
For low-fat version, try cooking stuffed Vada in a Paniyaram pan.Whisk curd till smooth and add water.
Combine well and add chili powder, masala powder, chopped chilies and salt.Once Vada comes to room temperature, soak them in curd (let it soak for at least for 1-2 hours).
Garnish with carrot and coriander leaves.Serve Stuffed Dahi Vada as a side dish with Rajasthani Dal Baati Churma for a delicious lunch.
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Ingredients: cumin powder (jeera),chaat masala powder,cloves garlic,onion,phool makhana (lotus seeds),turmeric powder,sunflower oil,salt,green chilli,cardamom (elaichi) podsseeds,tandoori masala,garam masala powder,red chilli powder,water,curd,lemon,ginger,ghee,gram flour (besan),coriander powder,cloves (laung)

Dahi Wale Makhane Recipe - Lotus Seeds In Curd Gravy, 1/2 teaspoon Ghee,1 Onion - chopped,1 Green Chilli - chopped,1/4 teaspoon Turmeric powder (Haldi),1 Cloves (Laung),1/2 teaspoon Cumin powder (Jeera),1/3 cup Curd (Dahi / Yogurt) - at room temperature,Salt - to taste,1/2 teaspoon Chaat Masala Powder,1 cup Phool Makhana (Lotus Seeds),1/2 inch Ginger - chopped,4 cloves Garlic - chopped,1/2 teaspoon Coriander Powder (Dhania),2 teaspoons Gram flour (besan),1/2 teaspoon Lemon juice,1/2 teaspoon Red Chilli powder,1/3 cup Water,1 Cardamom (Elaichi) Pods/Seeds,1/2 teaspoon Garam masala powder,1 teaspoon Tandoori masala,1 teaspoon Sunflower Oil, 30, North Indian Recipes, To begin making the Dahi Wale Makhane, we will firstly stir fry the makhanas to add in the gravy later.Heat ghee in a heavy bottomed pan on medium flame.
Add the makhanas and saute till it changes its colour and turns crispy.Once it is done, add all the masalas including chaat masala, jeera powder, tandoori masala and red chilli powder.
Saute for 30 seconds, mix everything well and switch off the heat.Add freshly squeezed lemon juice, give it a stir and set it aside.Add onion and garlic in a mixer jar, grind to a smooth paste with a little water.
Set aside In a mixing bowl, add curd, water, salt, besan, ginger, green chilli to make the dahi base for the gravy.
Whisk well and set it aside.
Heat oil in a pressure cooker on medium flame.
Once the oil is hot, add the cardamom, cloves and allow them to sizzle.
Next, add the onion garlic paste and let it cook for about 3 to 4 minutes.
After 3 to 4 minutes, add turmeric powder, red chilli powder, coriander powder, garam masala powder and give it a good stir.
Turn down the heat and add the curd mixture, mixing continuously.
Add water to adjust the consistency of the gravy.
Increase the heat to medium, close the pressure cooker and pressure cook for 1 whistle.
Turn off the flame.
Immediately release the pressure by putting the cooker under cold water.
Open the cooker, give the gravy and stir and add the roasted makhanas.
Your Dahi Wale Makhane is ready to be served.Serve Dahi Wale Makhane along with Panchmel Dal, Phulka and Papad for a weekday meal with your family.
You can also serve this curry with Steamed Rice or Jeera Rice.
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Ingredients: vegetable stock,ginger,potato (aloo),celery,black peppercorns,carrot,virgin olive oil,onion,lemon,coriander powder

Carrot Soup Recipe, 1 Onion - sliced,2 teaspoons Extra Virgin Olive Oil,5 Carrots (Gajjar) - peeled and chopped,1 inch Ginger - peeled and chopped,1 teaspoon Coriander Powder (Dhania),1 Lemon wedges,1 Potato (Aloo) - cubed,1 Celery - chopped,3 cups Vegetable stock,2 teaspoons Whole Black Peppercorns - crushed, 25, Continental, To begin making the Carrot Soup recipe, first heat oil in a saucepan.Add the onion and sauté for a minute.
Add the coriander powder and sauté for a few seconds.Add the ginger, celery, carrots and potato.
Sprinkle some salt and mix everything well.Add 2 cups of stock, cover the pan and cook till the carrots and potatoes becomes soft.
Cool it down and puree in a blender.Pour back the puree into the saucepan and heat.
Adjust the consistency using the leftover the stock.
Add pepper and boil for 1 to 2 minutes.Serve into individual bowls, squeeze some lime juice (if using) and serve immediately.Serve Carrot Soup with Smoked Tofu and Grilled Vegetable Salad for a light and healthy dinner.
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Ingredients: salt,jowar flour (sorghum),mustard seeds,lemon (skip you are using buttermilk,black urad dal (split),curry leaves,onion,water buttermilk,green chillies,sunflower oil

Jolada Ganji Recipe (Jowar Savoury Porridge), 1 sprig Curry leaves - roughly torn,Salt - to taste,1/2 teaspoon Black Urad Dal (Split),1 teaspoon Mustard seeds,1 teaspoon Lemon juice - (skip if you are using buttermilk),1-1/2 cup Water - or buttermilk,1/2 cup Jowar Flour (Sorghum),1 Onion - finely chopped,1 tablespoon Sunflower Oil,3 Green Chillies - finely chopped, 20, North Karnataka, To begin making the Jolada Ganji recipe, In a mixing bowl, add the jowar flour, salt and water or thin buttermilk.Mix well without any lumps.
Heat a heavy bottomed kadai or pan with oil and temper with ingredients given under ' to temper'.Once tempered, add the jowar flour mixture and keep stirring over low flame.
The mixture will thicken and turn glossy.
Switch off.Serve Jolada Ganji along with Mixed Vegetable Sambar for a weekday dinner.
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Ingredients: milk,ice,curd,jamun (black plum)

Healthy & Delicious Jamun Fruit Smoothie - Black Plum Smoothie Recipe, 3/4 cup Jamun (black plum) - deseeded,1/2 cup Milk,Crushed ice - as required,2 cups Curd (Dahi / Yogurt) - (low fat),Honey - to taste, 40, Indian, To begin making this Healthy & Delicious Jamun Fruit Smoothie - Black Plum Smoothie Recipe, into a mixer or Blender, blend deseeded jamun fruit and honey till smooth.Once done add milk, curd, crushed ice and blend for a few seconds.Pour Healthy & Delicious Jamun Fruit Smoothie into tall glasses and serve immediately.Serve Healthy & Delicious Jamun Fruit Smoothie with Grilled Spinach And Cottage Cheese Sandwich for a wholesome breakfast.
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Ingredients: tomato,cumin powder (jeera),sev,coriander (dhania) leaves,chaat masala powder,green moong sprouts,red chilli powder,sweet chutney (date tamarind),onion,green chutney (coriander mint),cucumber,wheat khakras

Khakra Chaat Recipe, 1/2 teaspoon Cumin powder (Jeera),1/4 cup Green Chutney (Coriander & Mint),1/4 cup Onion - finely chopped,1/4 cup Cucumber - finely chopped,1/2 teaspoon Chaat Masala Powder,Coriander (Dhania) Leaves - finely chopped,1/4 teaspoon Red Chilli powder,1/4 cup Green Moong Sprouts,1/4 cup Tomato - finely chopped,4 Homemade Whole Wheat Khakras,1/4 cup Sev,1/4 cup Sweet Chutney (Date & Tamarind), 15, North Indian Recipes, To begin making Khakra Chaat Recipe, in a large bowl combine all the ingredients for the topping and set aside.Place the khakra pieces on a serving plate.Sprinkle the salad mixture evenly on the khakra.Drizzle the Date Chutney and the Dhania Pudina Ki Chutney over the salad mixture and sprinkle some Sev.Garnish with coriander leaves and serve the Khakra Chaat immediately as a Tea time snack  on a weekend along with Bhel Puri With Raw Mango or Pav Bhajito make a complete meal..
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Ingredients: coconut flour,salt,sweet potato pumpkin,baking soda,avocado,chocolate chips,cocoa powder,eggs,coconut oil,walnuts

Sweet Potato Avocado Brownie Bites Recipe, 2 tablespoons Coconut Oil - melted,3 tablespoons Coconut flour,1/4 cup Walnuts - chopped (optional),1/2 cup Sweet Potato - pureed or pumpkin puree,1-1/2 teaspoon Baking soda,1 Avocado,1/2 cup Honey,1/3 cup Cocoa Powder,1/4 teaspoon Sea salt,1/3 cup Chocolate chips,2 Whole Eggs, 40, Continental, To begin making the Sweet Potato Avocado Brownie Bites recipe, preheat oven to 350 °F.
Line a mini-muffin tin with paper liners or grease with oil.Combine all of the ingredients in a blender, mixer or food processor, except for the chocolate chips.Blend the ingredients just until smooth.
Fold in 1/4 cup chocolate chips and optional walnuts.
Fill each muffin well with batter.Top with remaining mini-chocolate chips.
Bake in oven for 20 minutes.
Remove from oven and let cool for about 5 minutes.
Transfer muffins to a wire rack to finish cooling before enjoying.
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Ingredients: salt,jowar flour (sorghum),ghee,methi leaves (fenugreek leaves),water,sunflower oil

Menthya Jolada Mudde Recipe - Methi & Jowar Balls Recipe, 1 cup Methi Leaves (Fenugreek Leaves) - finely chopped,1 cup Jowar Flour (Sorghum),2 teaspoons Sunflower Oil,1 cup Water - and few tablespoons more,1 teaspoon Ghee,1 teaspoon Salt, 30, North Karnataka, To begin making the Menthya Jolada Mudde Recipe - Methi & Jowar Balls Recipe, in a deep bottom saucepan, boil water.
When the water starts to boil, add salt and oil and mix well.Now add the jowar flour to the boiling water, cover and let it simmer for about 2 minutes.After 2 minutes using a strong wooden ladle, mix the flour from the middle vigorously until no lumps are left and continue to cook for about a minute.Add finely chopped fenugreek leaves and mix.
Keep mixing for about 3-4 minutes till the mixture forms a lump.You’ll know it’s cooked with you touch the mudde mix it should not stick to your fingers.Once done turn off the heat, cover and leave it for a minute.Grease a clean dry plate with ghee.
Grease your palm with ghee and transfer a few spoons of the mix on to the plate and start mixing and bringing the ball together until you get a smooth ball and serve.
Repeat for all the Menthya Jolada Mudde mix.Serve Menthya Jolada Mudde Recipe - Methi & Jowar Balls Recipe hot immediately with Maavinkaayi Gojju or Palak pappu (Spinach Dal) Recipe or mutton curry and Aralu Sandige Recipe.
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