anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,asafoetida (hing),ajwain (carom seeds),red chilli powder,cashew nuts ground paste,sugar,bhindi (lady fingerokra)

Ajwaini Tomato Okra Recipe, 1 teaspoon Sugar,1 cup Homemade tomato puree,2 tablespoons Cashew nuts - soaked and ground to paste,Salt - to taste,1 teaspoon Red Chilli powder,500 grams Bhindi (Lady Finger/Okra),1/4 teaspoon Asafoetida (hing),2 teaspoons Ajwain (Carom seeds), 40, Indian, To begin making the Ajwaini Tamatar Bhindi recipe, cut bhindi into half.
Make sure bhindi should not be wet, dry them properly.Heat oil in a heavy bottomed pan, add bhindi and stir them for a couple of minutes.
Cook them on medium flame.Cover the lid and let it cook until done, keep stirring it in between.Once it is done, take it out from the wok.Heat oil in the same heavy bottomed pan again for the gravy.Once the oil is hot, add ajwain seeds and asafoetida powder.After a minute, add pureed tomatoes and the required red chilli powder.Let it cook on medium flame until the puree gets done.
Add sugar, salt to taste and let it cook for some more time.Finally add the cashew paste, add salt, pre cooked bhindi and mix everything properly.
Let the ajwaini tamatar bhindi cook for 5 more minutes and then serve hot.Serve Ajwaini Tamatar Bhindi with Butter Garlic Naan and Boondi Raita for a perfect weekday lunch.
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Ingredients: black salt,cumin seeds (jeera) dry,asafoetida (hing),kashmiri dry red chillies,sugar ( case you intend not pineapple juice),black peppercorns,water,boondi,amchur (dry mango powder) (dried green mangoes easily available indian stores),salt regular salt,tamarind paste concentrated,pineapple (could procure than juice),mint leaves (pudina),coriander (dhania) leaves (optional),mint powder (pudina)

Jal Jeera Recipe - Sweet And Sour Cumin Water Recipe, 1/4 teaspoon Mint powder (Pudina),1 tablespoon Tamarind Paste - concentrated,1 to 1/2 tablespoons Mint Leaves (Pudina),1-1/2 tablespoon Cumin seeds (Jeera) - dry roasted,1/2 teaspoon Amchur (Dry Mango Powder) - (dried and powdered raw green mangoes - easily available at Indian stores),1/2 teaspoon Sea salt - or regular salt,1 tablespoon Coriander (Dhania) Leaves - chopped (Optional),Boondi - to serve,Chilled water,1 tablespoon Sugar - (adjust in case you intend to not use pineapple juice),1/2 cup Pineapple - (I could procure a little more than a cup of juice),1/2 teaspoon Black Salt (Kala Namak),8 Whole Black Peppercorns - crushed,1/2 teaspoon Kashmiri dry red chillies,1 pinch Asafoetida (hing), 20, Maharashtrian Recipes, To begin making the Jal Jeera Recipe, wash mint leaves and cilantro leaves and keep aside.Peel & slice pineapple.
Using a juicer, extract juice and strain it twice to procure clear pineapple juice.Grind the dry spices using a spice grinder and then add the tamarind paste, mint leaves and cilantro leaves.Using 3 to 4 tablespoons of water, make a fine paste.
Strain the paste twice so you have a clear concentrated paste.
(I used a regular sieve for the first straining and a finely meshed one for the second) Transfer this to a pot or jug.In a measuring jar, add the pineapple juice and top the rest with water so that you have a total amount of 650 ml (approximately) of liquid.Add sugar and stir well to dissolve.
Pour this liquid in the concentrated paste and stir well.
Jal Jeera is ready; chill it and sprinkle boondi before serving.
Serve Jal Jeera as an appetizer or a digestive drink.Serve the Jal Jeera Recipe (Sweet And Sour Cumin Water Recipe) along with Aloo Tikki Chaat and Samosa for your evening get togethers.
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Ingredients: cashew nuts,basmati rice,orange,salt,saffron strands milk,bay leaf (tej patta),cardamom (elaichi) podsseeds,paneer,raisins,dry coconut (kopra),sugar,cinnamon stick (dalchini),badam (almond),lemon,cloves (laung),sunflower oil

Awadhi Style Zarda Pulao Recipe, 3 tablespoon Dry coconut (kopra) - sliced or chopped,1 1/2 cups Basmati rice - soaked for an hour,1/2 cup Paneer (Homemade Cottage Cheese) - grated,8 Badam (Almond) - broken,Sunflower Oil - for cooking,Salt - to taste,8 Cashew nuts - broken,1 teaspoon Lemon juice,2 Saffron strands - soaked in 2 tablespoon milk,12 Raisins,4 Cardamom (Elaichi) Pods/Seeds,1 Bay leaf (tej patta),4 tablespoon Sugar,4 Cloves (Laung),1 teaspoon Orange Zest (Rind),1/2 inch Cinnamon Stick (Dalchini), 35, Awadhi, To begin making the Awadhi Style Zarda Pulao Recipe, we will firstly cook the basmati rice in a pressure cooker.
Heat some oil and then add the whole spices and let the aroma release.Later add rice with 3 cups water.
Cook the rice for 3 whistles and release the pressure naturally.
Keep it aside.Heat a heavy bottomed pan with ghee, add all the nuts including almonds, raisins, cashew nuts with grated coconut.
Toss till it turns onto golden brown.
Add the sugar, and keep sautéing till the sugar meltsOnce done, add the grated paneer, and transfer the cooked rice onto the pan.
Sprinkle the orange zest and lemon juice and toss again.Add a pinch of salt and the saffron soaked in milk and give it a final toss.
Serve it hot.
Serve the Awadhi Style Zarda Pulao Recipe for a wholesome Festive Lunch meal along with Dal Makhani, Paneer Butter Masala and Butter Naan.
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Ingredients: salt,ginger,coriander (dhania) leaves,water,lemon,wheat brown bread white brown,potato (aloo),turmeric powder,green chillies,sunflower oil

Bread Batata Vada Recipe-Crispy Bread Bonda Stuffed With Spicy Aloo, 8-10 Whole Wheat Brown Bread - white or brown,Salt - to taste,1 teaspoon Lemon juice,2-3 cups Sunflower Oil - for frying,1 inch Ginger,1 cup Water,3 Potatoes (Aloo) - medium sized (boiled and peeled),1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Sunflower Oil,2-3 Green Chillies,1 tablespoon Coriander (Dhania) Leaves - chopped, 35, Indian, To begin making Bread Batata Vada Recipe-Crispy Bread Bonda Stuffed With Spicy Aloo, peel and mash the boiled potatoes, well with a potato masher.Grind the green chilies and ginger in a Mixer to a fine paste.Heat a Shallow frying pan with a teaspoon oil.
Add the ginger-chilies paste and sauté well.Once the ginger and chillie paste releases its aromas and is cooked add turmeric powder, coriander leaves, salt and the mashed potatoes.
Mix well to combine and turn off the heat and keep it aside to cool.Meanwhile, remove the edges of the bread slices and keep aside.Take some water in a shallow and wide dish.Take each slice of bread and partially dip it in water.
Now, with both your palms, drain off the excess water carefully without breaking the bread slice.Make a medium lemon sized ball of the potato filling.Place it in the middle of the wet bread slice and fold in the edges of the bread slices and seal the open edges.Gently roll into a round laddoo shape.
Ensure the filling is well sealed by the bread on all sides.Repeat this procedure with the other bread slices and keep the bondas ready.Heat oil in a Deep frying pan.
Deep fry these bondas, on medium flame, 3-4 at a time.
Ensure these balls are fried evenly until they turn golden colored.Remove the fried Bread Batata Vada Recipe onto a kitchen towel and serve hot.Serve these warm Bread Batata Vada Recipe-Crispy Bread Bonda Stuffed With Spicy Aloo with Dhaniya Pudina Chutney and Date And Tamarind Chutney or Roasted Tomato Sauce.
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Ingredients: salt,coconut,mustard seeds,water,dry red chilli,mango,white urad dal (split),curry leaves,cumin seeds (jeera),cucumber,turmeric powder,green chillies

Vellarikka Manga Curry Recipe - Cucumber Mango Pulissery, 1 Dry Red Chilli,2 teaspoons Cumin seeds (Jeera),Salt - to taste,1/2 teaspoon White Urad Dal (Split),2 Green Chillies - slit,1 teaspoon Mustard seeds,1 Mango (Raw) - peeled and diced,1 Cucumber - peeled and diced,1 cup Water,1/4 cup Fresh coconut - grated,1/4 teaspoon Turmeric powder (Haldi),1 sprig Curry leaves, 20, Kerala Recipes, To begin making Vellarikka Manga Curry Recipe - Cucumber Mango Pulissery, grind grated coconut, cumin seeds and a green chilli, by adding little water into a smooth paste using a mixer grinder and keep aside.Heat a pan, add the diced cucumber, raw mango, green chilli, turmeric powder, salt and 1 cup water and cook the vegetables till they retain the firm texture.
You can also cook them in the pressure cooker for 1 whistle.Add the coconut mix into the cooked vegetables and mix well.Simmer the Cucumber Mango Pulissery for 2 minutes and switch off the flame.Now, heat oil in a small tadka pan, add the mustard seeds an urad dal and let it crackle.Add the dried red chilli and curry leaves and let it splutter.Pour this tadka over the Cucumber Mango Pulissery.Serve the Vellarikka Manga Curry Recipe - Cucumber Mango Pulissery along with steamed rice and Idichakka Thoran Recipe (Young Jackfruit With Spiced Coconut) for the weeknight dinner.
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Ingredients: salt,yellow moong dal (split),ghee,asafoetida (hing),cinnamon stick (dalchini),cumin seeds (jeera),wheat berries wheat,green chillies

Wheat Bikaner Khichdi Recipe (Wheat Kernel and Moong Dal Khichdi), 1 inch Cinnamon Stick (Dalchini),1 cup Wheat Berries/ Whole Wheat,Salt - to taste,2 Green Chillies - slit,1 tablespoon Ghee,1/4 cup Yellow Moong Dal (Split),1/4 teaspoon Asafoetida (hing),1/2 teaspoon Cumin seeds (Jeera), 50, Rajasthani, To begin making the Gehun ki Bikaneri Khichdi Recipe, we will soak the gehun (whole wheat) in water for at least 8 hours or overnight.
Once soaked, drain the water.
Blend the wheat in a mixer to a coarse mixture.Add the soaked wheat, moong dal, and all the other remaining ingredients into the pressure cooker.Add 3-1/2 cups of water, add the salt to taste, cover the cooker, and allow it to cook until you hear 3 to 4 whistles.Turn the heat to low after 3 to 4 whistles and allow it to cook on low heat for another 3 to 4 minutes.Once done, turn off the heat and allow the pressure to release naturally.Heat a pan for preparing the tadka ,once done pour it over the Khichidi and serve warm.Serve the Gehun ki Bikaneri Khichdi along with Marwadi Gatte ki Kadhi Recipe for a wholesome lunch or dinner.
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Ingredients: baking powder,salt,cinnamon powder (dalchini),eggs,milk,sugar,caster sugar,flour (maida),butter,sunflower oil

Mexican Style Bunuelos Recipe-Sweet Fritter, 1 teaspoon Baking powder,Sunflower Oil - for frying,1 teaspoon Cinnamon Powder (Dalchini),1 Whole Egg,1/2 cup Milk,2 teaspoons Caster Sugar,4 teaspoons Sugar,1 pinch Salt,50 grams Butter,1 1/2 cup All Purpose Flour (Maida), 35, Mexican, To begin making the Mexican Style Bunuelos Recipe, mix all the dry ingredients in a bowl and keep it aside.Add all the wet ingredients into another bowl and whisk it well till it combines.
 Slowly add the wet ingredients into the flour mixture and knead it to form a non-sticky and soft dough.Knead the dough for about 5 minutes and place the kneaded dough in a bowl covered with a cloth.
Rest it for about 10 minutes.Meanwhile heat a small kadai with enough oil to fry the balls.
Take out the kneaded dough and pinch out a small amount of the dough and roll it into a small ball.Add a small amount of the dough to check if the oil is hot enough, if the dough starts rising up then the oil is hot.You can add the shaped dough one by one into the hot oil and start frying them till you get an even light brown color.Take them out and place it over a paper napkin to drain some oil.
 Once it cools down add the caster sugar and cinnamon powder and coat them well and serve.Serve the Mexican Style Bunuelos Recipe as a dessert along with a Hot Chocolate or warm milk for your evening time.
It can also be served as a light dessert after Mexican Vegetarian Bean & Cheese Enchiladas.
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Ingredients: heavy whipping cream,pistachios,coconut,sugar (and ),milk,saffron strands,raisins,almonds (badam),condensed milk,puff pastry sheet

Umm Ali Recipe - Egyptian Dessert Recipe With Puff Pastry, 4 tablespoons Slivered Almonds (Badam),2 tablespoons Pistachios - chopped,1 cup Heavy whipping cream,Saffron strands - a few,200 grams Puff Pastry Sheet - torn to pieces,1 tablespoon Raisins,3 cups Milk,3/4 cup Condensed Milk,1/4 cup Sugar - (and more to garnish),3 tablespoons Dessicated Coconut, 45, Middle Eastern, To begin making Umm Ali Recipe - Egyptian Dessert Recipe With Puff Pastry, in a large saucepan, add half of the condensed milk, milk, 1/4 cup sugar and keep stirring till the sugar is dissolved.Mix all the nuts and desiccated coconut to the saucepan, mix well till combined and set it aside to cool a bit.Preheat oven for about 10 minutes at 350 F.
Meanwhile, grease a square shaped baking dish then line up torn puff pastry on it.Bake at same temperature for 18 minutes or till all the puff pastry gets all puffed up in the baking dish.Pour the warm milk, condensed milk, sugar, desiccated coconut and nuts on the top.
Let it soak well.If using croissants directly, then you need not bake the croissants like puff pastry.
Instead, you can grease the baking tray, arrange the croissants, and pour in the milk mixture on it and let it soak up well for a couple of minutes.Meanwhile, in another bowl, add cream, remaining condensed milk, saffron strands and sugar.Now pour it on the croissant mix/ or the baked puff pastry on top.
Garnish with remaining nuts and saffron.Bake Umm Ali Recipe on 350 F for 20 minutes or till golden color on top.
(Keep checking till done.)The mixture is a thick sweet recipe and hence, you can scoop out a portion from it to the serving bowl.
You can serve Umm Ali Recipe when it is still warm as a dessert after a one pot meal of Egyptian Koshari Recipe for dinner.
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Ingredients: tomato,salt,ginger,amchur (dry mango powder),figaro pure olive oil,cloves garlic,red chilli powder,gram flour (besan),sugar,onion,peanuts (moongphali),bhindi (lady fingerokra),coriander powder,turmeric powder,sesame seeds (til seeds),garam masala powder

Stuffed Bhindi Recipe With Peanuts, 1 Onion - sliced,1 teaspoon Sugar,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Sesame seeds (Til seeds),4 cloves Garlic,1 teaspoon Garam masala powder,1/2 teaspoon Amchur (Dry Mango Powder),Salt - to taste,10 Bhindi (Lady Finger/Okra),3 tablespoons Gram flour (besan),1 inch Ginger,2 tablespoons Roasted Peanuts (Moongphali) - coarsely powdered,1/2 teaspoon Red Chilli powder,1/4 cup Tomatoes - pureed,1 teaspoon Figaro Pure Olive Oil,2 teaspoons Coriander Powder (Dhania),Figaro Pure Olive Oil - for Cooking, 50, South Indian Recipes, To begin making the Stuffed Bhindi With Peanuts Recipe, in a small bowl combine all the ingredients for the filling including roasted peanuts, sesame seeds, coriander powder, garam masala powder, turmeric powder, red chilli powder, amchur, gram flour, sugar, salt, oil and keep aside.Wash the bhindi and dry them completely with a clean kitchen towel.Slit them lengthwise in such a way that the ends don’t separate and don’t become two halves.
Fill a small amount of the filling mixture into the slit portion of the bhindi.Once filled close the sides by bring them together.
You could leave them as whole filled fingers or cut the filled fingers into half from the center.Heat olive oil in a heavy bottomed pan on medium heat; add onion, ginger and garlic and saute until softened.Add the tomatoes and cook until softened.
Stir in salt, turmeric powder, red chilli powder.
Once tomatoes have softened, keep them aside.In the same pan or another pan, heat some more oil and gently stir in the filled bhindi.
Turn the heat to low and simmer with the pan covered for about two minutes.After about a couple of minutes, uncover the pan; give a gentle stir to the lady fingers turning them around and allowing them to cook in the open until they become tender.You will notice the color changes from green to a pale green with roasted brown spots and the bhindi would have also shrunk in size; this indicates that it is cooked.
Check the salt and spice levels and adjust to suit your taste.
Stir in the cooked tomato mixture to the bhindi and toss to coat well.Once bharva bhindi is done, turn off heat and transfer the bhindi to a serving platter.
Garnish with grated coconut and chopped coriander leaves and serve.Serve the Stuffed Bhindi With Peanuts along with Tawa Paratha and Kadhi for a wholesome lunch or dinner.
You can also serve Khamang Kakdi along with this meal.
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Ingredients: blueberries,sugar,hung curd (greek yogurt),mango (ripe)

Blueberry-Mango Marble Froyo Bars Recipe, Sugar - to taste if required,1/2 cup Hung Curd (Greek Yogurt),1 cup Hung Curd (Greek Yogurt),1/2 cup Blueberries,1/3 cup Mango (Ripe) - chopped, 15, Continental, To prepare Blueberry-Mango Marble Froyo Bars Recipe, pour all the ingredients of blueberry froyo in a blender and make smooth puree.
Keep aside.Pour all the ingredients of mango froyo in the blender and make a smooth puree.Marble Freezing Method:Line a loaf pan with parchment paper and spread blueberry smooth puree evenly inside.Top with 5-6 tablespoon of mango smooth puree on it.Use a clean bread knife to gently swirl on the puree.Cover with the cling film and freeze overnight or until solid.Cut into bars, once froyo gets frozen till solid.Enjoy Blueberry-Mango Marble Froyo Bars Recipe as a dessert or as a summer coolant during evening.
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Ingredients: tomato,coriander (dhania) leaves,ajwain (carom seeds),coriander (dhania) seeds,onion,cumin seeds (jeera),turmeric powder,sunflower oil,salt,cardamom (elaichi) podsseeds,dry coconut (kopra),mace (javitri),guntur dried chillies,eggs,fennel seeds (saunf),kashmiri dry red chillies,kapok bud (marathi moggu),ginger garlic paste,poppy seeds,cinnamon stick (dalchini),cloves (laung)

Saoji Egg Curry Recipe, 1 Onion - finely chopped,1 Mace (Javitri),Salt - to taste,2 Cardamom (Elaichi) Pods/Seeds,1 Kapok Bud - (Marathi Moggu),1/4 cup Coriander (Dhania) Leaves - finely chopped,2 Guntur Dried Chillies,1/2 teaspoon Ajwain (Carom seeds),1 teaspoon Turmeric powder (Haldi),4 Whole Eggs - hard boiled,1 teaspoon Poppy seeds,1-1/2 tablespoon Dry coconut (kopra) - slivered,1 tablespoon Sunflower Oil,1 tablespoon Coriander (Dhania) Seeds,5 Kashmiri dry red chillies,1 teaspoon Cumin seeds (Jeera),3 Tomatoes - finely chopped,1 Cinnamon Stick (Dalchini),2 tablespoons Ginger Garlic Paste,1 teaspoon Fennel seeds (Saunf),6 Cloves (Laung), 30, Maharashtrian Recipes, To begin making Saoji Egg Curry Recipe, hard boil the eggs for 10 minutes, peel the shells and keep aside.Now, to prepare the saoji masala dry roast the ingredients mentioned in the masala table under medium heat which includes dry coconut, guntur red chillies, kashmiri dry red chillies, poppy seeds, cumin seeds, fennel seeds, shahi jeera, coriander seeds, cinnamon stick, cardamom, cloves, kapok bud, mace and once aromatic grind it to a fine powder using a mixer grinder and keep aside.Heat oil in a heavy bottomed pan, add the onions and saute until translucent.
Add the ginger garlic paste and cook until the raw smell goes away.Add in the tomatoes, turmeric powder, season with salt and mix well.
Cook this mixture until the tomatoes turn all soft and mushy.Add in the prepared saoji masala, add 1-1/2 cups of water and bring it a boil.Simmer this curry mixture for 10 minutes, until it turns a little thicker and the oil seperates out.Now, gently slit the eggs from 4 sides and slowly drop it into the prepared curry and simmer for another 5 minutes.Garnish with coriander leaves and serve hot.
Serve the Saoji Egg Curry Recipe along with Burani Raita and Whole Wheat Lachha Paratha for a delicious weeknight dinner.
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Ingredients: red bell pepper (capsicum) julienne,tomato,salt,red chilli powder,del monte tandoori mayo,garlic,broccoli,button mushrooms,sunflower oil

Spicy Mushroom And Broccoli Stir Fry Recipe Flavored With Tandoori Mayo, 8 Garlic - minced,2 tablespoons Del Monte Tandoori Mayo,1 cup Broccoli - chopped,Salt - to taste,15 Button mushrooms - chopped,2 Tomatoes - finely chopped,1/2 Red Bell pepper (Capsicum) - julienne,2 tablespoons Sunflower Oil,1/2 teaspoon Red Chilli powder, 45, Indian, To begin making the Spicy Mushroom And Broccoli Stir Fry Recipe Flavored with Tandoori Mayo, prep all the ingredients and keep aside.Heat oil in a kadai/wok over medium heat.
Once the oil gets heated, add onion and stir fry till it turns pinkish.
Stir in the minced garlic and saute for a few seconds.
Stir in the bell peppers, broccoli, mushrooms and tomatoes.
Sprinkle some salt and saute until the vegetables have just about cooked through.
Once the vegetables have cooked through, stir in the Del Monte Tandoori Mayo, red chili powder and salt to taste.
Saute until all the ingredients are just about combined.Once done, turn off the heat and serve.Serve the Tandoori Mushroom And Broccoli Stir Fry as a side dish along with tortillas or even phulkas for dinner.
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