anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,cumin powder (jeera),guacamole ¾ guacamole,iceberg lettuce leaves,sour,paprika powder,mozzarella cheese cheddar cheese,virgin olive oil,lemon,red yellow green bell peppers (capsicum),garlic,onion,dried oregano,chicken breasts,tortillas

Mexican Chicken Fajita Recipe, 1 Onion - sliced,1/2 cup Mozzarella cheese - or cheddar cheese,2 Chicken breasts,1 tablespoon Paprika powder,Iceberg lettuce - a few leaves,1 cup Sour cream,2 teaspoon Dried oregano,2 teaspoon Garlic - minced,1/2 Red Yellow and Green Bell Peppers (Capsicum) - sliced thin,3/4 cup Guacamole - ¾ cup guacamole,8 Tortillas,1 tablespoon Extra Virgin Olive Oil - + 1 tablespoon extra,2 teaspoon Salt,2 teaspoon Cumin powder (Jeera),1 Lemon - Juiced, 65, Mexican, To begin making Mexican Chicken Fajita Recipe, cut chicken breasts into thin strips with a knife.
In a mixing bowl, marinate it with cumin powder, paprika, juice of lemon, salt, oregano and 1 teaspoon olive oil.
Let chicken rest in marinade for 30 minutes.Once the chicken is marinated with all the spices, heat a shallow fry pan with a little olive oil.
Add chicken pieces on a medium heat, and cook until the pieces are cooked and juicy, keeping the pan covered and sauteeing to avoid sticking or charring.Once the chicken is cooked juicy, remove the chicken pieces from the pan and keep aside.Into the same pan, add remaining olive oil.
Once the oil is hot enough, add thin onion slices and bell peppers and toss until the veggies turn softer, but retains their crunch.Add a pinch of salt to the veggies, toss till the salt combines well, and remove from pan.Slightly warm the tortillas on a flat skillet.To Assemble FajitaTo assemble the fajita in the tortilla, place a good 2 to 3 tablespoon of chicken to the center of the tortillas.Spoon over some sour cream and guacamole.Arrange a few lettuce leaves over it.Then place a spoonful of sauteed onions and bell peppers over it.Fold from one edge towards up, keep it secured with a finger, and then fold in the edge into the center and then roll the tortillas as tight as possible without tearing it and keep its open edge down, so that the roll is secure.
You can even use a aluminum foil to keep the wrap in place.Serve Mexican Chicken Fajita Recipe as an entree along with Mexican Style Sopa De Frijol Recipe(Red Kidney Beans Soup Recipe) and Shredded Chicken Tostadas Recipe for a complete meal.
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Ingredients: black rice,congee powder,barley (seeds),virgin olive oil,water,garlic,flax seeds,rasam powder,spinach leaves (palak)

Black Rice, Barley & Flax Seeds Congee Recipe, 1/3 cup Spinach Leaves (Palak) - chopped,1 cup Barley (seeds),1-1/2 cups Water,1/4 cup Congee powder,1 tablespoon Garlic - chopped,1-1/2 cup Black Rice,1-1/2 teaspoon Extra Virgin Olive Oil,1/2 teaspoon Rasam Powder,2 teaspoons Flax seeds, 40, Asian, To begin making the Black Rice, Barley & Flax Seeds Congee recipe, first lets prepare the congee powder.Dry roast in the following order starting with barley, black rice and flax seeds.
A nice aroma comes after each one of them is roasted.
Let it cool.Grind them into a coarse powder using a mixer grinder and store them in an air tight container.The next step is to prepare the congee.
Heat oil in a heavy bottomed pan.Add garlic and let it cook for a minute.
Add spinach and let it cook completely.Once the spinach is cooked add water, salt and let it boil completely.Add congee powder and rasam powder and stir it until both the powders are mixed nicely.
Let it cook until the soup is thickened.Once it is done, switch off the stove and serve hot.
Serve Black Rice, Barley & Flax Seeds Congee for a weekday dinner along with Garlic Bread and Savory melon Salad or you can serve it on its own for a healthy breakfast.
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Ingredients: salt,coconut,fennel seeds (saunf),ajwain (carom seeds),garlic pods,black peppercorns,dry red chilli,coriander (dhania) seeds,cinnamon stick (dalchini),cumin seeds (jeera),poppy seeds,onion,tamarind paste,button mushrooms,cloves (laung),sunflower oil

Goan Style Mushroom Shagoti Recipe, 6 Whole Black Peppercorns,4 Dry Red Chilli,1/2 teaspoon Fennel seeds (Saunf),1 tablespoon Tamarind Paste,1 inch Cinnamon Stick (Dalchini),8 Garlic - pods,1 teaspoon Cumin seeds (Jeera),Salt - to taste,2 Onions - sliced,20 Button mushrooms - cut into quarters,1/4 cup Fresh coconut - grated,1-1/2 tablespoon Coriander (Dhania) Seeds,2 Cloves (Laung),1/2 teaspoon Ajwain (Carom seeds),1-1/2 tablespoons Poppy seeds,2 tablespoons Sunflower Oil, 35, Goan Recipes, To begin making the Mushroom Shagoti Recipe, in a pan dry roast the whole spices on low-medium heat which includes cloves, peppercorns, carom seeds, fennel seeds, cumin seeds, coriander seeds, cinnamon, star anise, red chillies and poppy seeds till fragrant.Add coconut and roast for a couple of more minutes or till the coconut is lightly browned.
Allow to cool.Grind the roasted ingredients with garlic and a little water to a fine paste in a mixer grinder jar.
Keep it aside.
In another pan, heat oil, add onions and sauté for 5 minutes.
When the onions are well browned, add chopped mushrooms, salt and stir.Add the ground masala paste and mix well.
Add one cup of water, tamarind pulp and simmer until the mushrooms are cooked and the Mushroom Shagoti comes to your desired gravy consistency.
Turn off the heat and your Mushroom Shagoti is ready to be served.
Serve Mushroom Shagoti with Goan Style Sana Recipe (Soft Steamed Rice Cakes) oror Steamed Rice or pav.
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Ingredients: salt,rice,mustard seeds,asafoetida (hing),coriander (dhania) leaves,red chilli powder,gram flour (besan),curd,curry leaves,cumin seeds (jeera),turmeric powder,sunflower oil

Vagharelo Bhaat Recipe - Gujarati Masala Rice, 1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,Salt - to taste,1/2 teaspoon Sunflower Oil,1 Coriander (Dhania) Leaves - chopped (a small bunch),3 cups Cooked rice - mashed,2 tablespoons Gram flour (besan),3 cups Curd (Dahi / Yogurt),3-4 Curry leaves - finely chopped,1/2 teaspoon Asafoetida (hing),1/2 teaspoon Red Chilli powder,1/2 teaspoon Cumin seeds (Jeera), 35, Gujarati Recipes﻿, To begin making the Vagharelo Bhaat Recipe, we will first whisk the gram flour, yogurt, salt, asafoetida, red chilli powder and turmeric powder in a mixing bowl, until well combined.
Heat oil in a pan on medium heat; add the mustard seeds, cumin seeds and curry leaves and allow them to crackle.At this stage, stir in the cooked rice and the gram flour yogurt mixture mish-mashing them together until well combined.
 Continue to stir so the mixture does not stick to the bottom of the pan.You will notice the mixture begins to thicken and comes to a bubbling state.
Allow it to be in the bubbling state for about two minutes stirring continuously.
Finally garnish with coriander leaves and serve hot.Serve the Vagharelo Bhaat as a one dish meal as it is or along with Dill Cucumber Raita Recipe,  Aam Ka Achaar Recipe - North Indian Spicy Raw Mango Pickle, Papad as a complete meal.
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Ingredients: yellow bell pepper (capsicum),salt,red bell pepper (capsicum),button mushrooms,bok choy,bean sprouts,stalk spring onion greens,soy sauce,singhade (water chestnut) pressure,broccoli,black pepper powder,sunflower oil

Chinese Style Stir Fried Water Chestnut with Vegetables Recipe, 5 Stalk Spring Onion Greens - chopped,1 cup Bean Sprouts,1 Yellow Bell Pepper (Capsicum) - cut into cubes,2 Bok Choy - cut diagonally,Salt - to taste,1 Red Bell pepper (Capsicum) - cut into cubes,1 Broccoli - head ,300 grams Singhade (water chestnut) - pressure cooked,10 Button mushrooms - quatered,2 tablespoon Soy sauce,Sunflower Oil,1 teaspoon Black pepper powder, 55, Chinese, To begin making the Chinese Style Stir Fried Water chestnut with Vegetables Recipe, pressure cook the water chestnuts with water for at least 8 whistles and allow it to rest for few seconds until it releases pressure naturally.Once done take the water chest nuts out and peel off the black skin and keep the see aside.
Chop them into half.Heat a wok with oil, add red and yellow bell peppers and stir fry till they are soft and lightly crunchy.Once done, add broccoli and bok choy and stir fry till they are cooked.
Add mushroom and saute until the moisture goes away.Add bean sprouts and cooked water chest nuts at the end and stir fry for 5 minutes.
Finally add soy sauce and sprinkle pepper powder and salt on top and toss well.Sprinkle some chopped spring onions and serve hot.Serve the Chinese Style Stir Fried Water chestnut with Vegetables Recipe along with Thai Basil Vegetarian Fried Rice ,Chicken Manchurian to make it a complete meal for your Sunday.
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Ingredients: tomato,garam masala powder generous,jaggery,red chilli powder,curry leaves,cumin seeds (jeera),coriander powder,turmeric powder,green chillies,salt sendha namak per paste,sunflower oil

No Onion No Garlic Raw Tomato Sabzi Recipe, 15 Tomatoes - raw,2 tablespoon Sunflower Oil,Garam masala powder - A generous pinch (optional),1 teaspoon Cumin seeds (Jeera),Salt - or Sendha namak as per paste,1/2 teaspoon Jaggery - powdered,1-1/2 teaspoon Coriander Powder (Dhania),1/4 teaspoon Turmeric powder (Haldi),5 Green Chillies - adjust,2 teaspoon Red Chilli powder,1 sprig Curry leaves, 30, Indian, To begin making the No Onion No Garlic Raw Tomato Sabzi recipe, chop the raw tomatoes lengthwise into slices.Heat oil in a kadhai/wok.
Once the oil is hot, add cumin seeds and allow it to crackle.Add finely chopped green chillies and curry leaves and give it a mix.
Add turmeric powder, and stir.Throw in the raw tomato slices.
Add red chilli powder, coriander powder and sendha namak.
You can as well add regular table salt to the recipe too.
Mix well.Continue to cook.
Do not over cook the tomatoes.
Cook only till the raw tomatoes are cooked al dente, such that they retain their crunchiness.Now add the jaggery powder and garam masala powder.
Mix everything well.Remove from flame immediately.
Garnish with some fresh coriander leaves and serve hot.Serve No Onion No Garlic Raw Tomato Sabzi along with Dal Banjara and Phulkas for a weekday meal.
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Ingredients: salt,spinach,asafoetida (hing),mustard oil,methi leaves (fenugreek leaves),red chilli powder,sugar,dry red chillies,cumin seeds (jeera),rice flour,turmeric powder

Kumaoni Style Palak & Methi Ka Kapa Recipe, 1 teaspoon Sugar,4 Dry Red Chillies,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1 teaspoon Mustard oil,1 cup Methi Leaves (Fenugreek Leaves),1/4 teaspoon Asafoetida (hing),1 tablespoon Rice flour,2 cups Spinach, 25, Uttarakhand-North Kumaon, To begin making the Kumaoni Style Palak & Methi Ka Kapa Recipe, wash the greens in water, drain all the water and chop them finely.Heat a sauce pan with mustard oil over medium heat; add cumin seeds and dry red chillies and allow them to splutter for few seconds.
Add the asafoetida and saute for a few seconds.
Add the chopped Spinach and Methi leaves into the pan and stir fry until it softens.Once the Palak & Methi becomes soft, sprinkle rice flour, salt, turmeric powder, red chilli powder and sugar and saute the Palak & Methi Ka Kapa on high heat.The rice flour will absorb the excess water and help thicken the Palak & Methi Ka Kapa.
Once the Palak & Methi Ka Kapa thickens, turn off the heat.Check the salt and seasonings and adjust to suit your taste.
Transfer the Palak & Methi Ka Kapa to a serving bowl and serve hot.Serve the Kumaoni Style Palak & Methi Ka Kapa Recipe along with Steamed rice, Punjabi Rajma Masala Recipe and papad by the side.
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Ingredients: tomato,salt,ginger,red chilli powder,cloves garlic,curry leaves,onion,avarekai (broad beans),coriander powder,turmeric powder,sunflower oil

Chikkudukaya Vepudu Recipe-Broad Beans Masala Poriyal, 1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 Tomato - finely chopped,4 cloves Garlic - finely chopped,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 Onion - finely chopped,250 grams Avarekai (Broad Beans) - cut into 1 inch pieces,1 tablespoon Sunflower Oil - for cooking,1 inch Ginger - finely chopped,1 sprig Curry leaves, 35, Andhra, To begin making Chikkudukaya Vepudu Recipe first wash and cut the beans 1 cm wide.
Discard any strings which might be present in the broad beans.Pressure cook the Chikkudukaya/  Avarakkai/ Broad beans in the pressure cooker along with 2 tablespoons of water and salt for 1 whistle and turn off the heat.Release the pressure immediately to prevent the Chikkudukaya from getting over cooked and also by releasing the pressure immediately, the broad beans will retain its bright green colours.Keep a kadai on medium heat and add oil.
Then add curry leaves, onions, ginger and garlic and saute until the onions become translucent and soft.Add turmeric powder, chili powder, coriander powder and stir for a minute.
Add the tomatoes and saute until tomatoes become soft and mushy.Once the tomatoes have become soft and mushy, add the steamed Chikkudukaya/  Avarakkai/ Broad beans and give it a stir for a couple of minutes until the masala gets well coated into the vegetable.Check the taste of the Chikkudukaya Vepudu and adjust the salt and spices accordingly.
Once done, turn off the heat and transfer the Chikkudukaya Vepudu to a serving bowl.Serve Chikkudukaya Vepudu with Keerai Sambar, Rice , Vadu Mangai Pickle and Homemade Yogurt for a wholesome lunch or dinner.
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Ingredients: chana dal (bengal gram dal),coconut,mustard seeds,jaggery,coriander (dhania) leaves,dry red chillies,bhindi (lady fingerokra),tamarind paste,green chillies

Bendekaayi Gojju (Lady Finger In Coconut Curry) Recipe, 3 sprig Coriander (Dhania) Leaves - chopped,1 tablespoon Tamarind Paste,3 Dry Red Chillies,1/2 kg Bhindi (Lady Finger/Okra) - sliced,1/2 cup Fresh coconut - grated,1 teaspoon Mustard seeds,1 tablespoon Chana dal (Bengal Gram Dal) - roasted,1 tablespoon Jaggery,2 Green Chillies - chopped, 45, South Indian Recipes, To begin making the Bendekaayi Gojju recipe, grind all the ingredients listed under ‘For paste', into a smooth paste in a mixer grinder.Heat oil in a wide pan, add mustard seeds and let it crackle.
Add curry leaves and dry red chilly and let them crisp up.Add the sliced ladies finger and roast till the sliminess is gone and the ladies finger starts to turn brown at the edges.Add the ground paste and add a cup of water and let it boil.
It will thicken really quick.
Once it thickens, add salt and one more cup of water and let it boil again till it thickens.Serve Bendekaayi Gojju with phulka or steamed rice for a healthy and satisfying weekday meal.
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Ingredients: tomato,salt,coriander (dhania) leaves,carrot,lemon,cucumber,green chillies,kala chana (brown chickpeas)

Kala Chana Salad Recipe With Carrots, Cucumber & Tomatoes , 2 Carrots (Gajjar) - grated,Coriander (Dhania) Leaves - chopped,1 cup Kala Chana (Brown Chickpeas) - soaked,1 Lemon juice - freshly squeezed,2 Green Chillies - finely chopped,Salt - (adjust according to your taste),2 Tomatoes - chopped,1 Cucumber - peeled and chopped, 15, Indian, To begin making the Kala Chana Salad With Grated Carrot, Cucumber & Tomatoes Recipe, we will soak the black chickpeas in water overnight.
This will make the chana edible and soft.Pressure cook the kala chana in the pressure cooker along with a little salt, for about 20 minutes until it is cooked through.
Ensure you cook on medium heat, so the kala chana get cooked well.Once done allow the pressure to release naturally.Drain the excess water from the pressure cooker.
You can use this water to cook a rice, or even make a soup.The final step to put the Indian Salad together.
Cut all the vegetables as suggested above.
In a large mixing bowl, add the cooked kala chana, the grated carrots, chopped cucumber, chopped tomatoes, green chillies, salt, coriander leaves and juice from one lemon.Stir well to combine the Kala Chana Salad recipe.
 Check the salt and spices and adjust accordingly and serve.Serve the Kala Chana Salad with Grated Carrot, Cucumber & Tomatoes Recipe along with Palak Mushroom Makhani, Punjabi Kadhi and Jeera Rice (Pulao) for a Indian lunch or dinner.
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Ingredients: salt,cumin powder (jeera),wheat flour,ghee,red chilli powder,water,beetroot,green chillies

Grated Beetroot Chilli Paratha Recipe, 3 Green Chillies,1/2 teaspoon Cumin powder (Jeera),1 Beetroot - grated,Salt - to taste,1 teaspoon Ghee,Water - as needed,2 cups Whole Wheat Flour,1/2 teaspoon Red Chilli powder, 40, Indian, To prepare Grated Beetroot Chilli Paratha Recipe, wash and peel the beetroot skin.
Grate the vegetable finely.Take a mixing bowl and add the grated beetroot.
Add cumin powder, salt, red chilli powder, and ghee.
Mix all the ingredients except wheat flour.Add whole wheat flour into another mixing bowl and knead it to a smooth dough with enough water.Take a small portion of the wheat flour dough and flatten it using a rolling pin into a small circle big enough to hold the filling.Place 1-2 tablespoon of filling in the center.
Bring the edges together with fingers and remove any excess dough after joining the ends.Using some dry flour to help it not be sticky to the rolling pin, roll the dough stuffed with filling using a rolling pin to get uniform & slightly thick paratha.Heat the Tawa to medium heat & add the paratha on the hot tawa.Roast it for about a minute & then flip and cook on the other side for a minute or till done.Apply butter or oil as needed to grease it while cooking.Grated Beetroot Chilli Paratha Recipe can be served with Burani Raita or Mooli Raita or with homemade ghee.
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Ingredients: salt,cumin powder (jeera),white beans,kale,lemon,garlic powder cloves garlic,tahini greek yogurt

Kale White Bean Hummus Dip Recipe, Salt - as required,1/4 teaspoon Garlic powder - or 4 cloves garlic,1 teaspoon Lemon juice,150 grams Kale,1 cup White beans - cooked,1/4 teaspoon Cumin powder (Jeera),1 tablespoon Tahini - or greek yogurt, 20, Mediterranean, To begin with Kale White Bean Hummus Dip, add the white beans and kale to a blender and give it a quick pulse for everything to mix.To this add the greek yogurt, cumin powder, fresh garlic cloves/garlic powder, salt and lemon to taste.
Blend well till you get a creamy consistency.If you need more liquid to blend, add more tahini paste or greek yogurt.Serve chilled with baked pita chips or fresh veggies.
You can also use it as a spread for sandwiches and wraps.Store in an airtight container in the refrigerator for 2-3 days.
(Because of the veggies, this won't stay fresh for as long as a traditional hummus)Serve Kale White Bean Hummus Dip with Pita bread and Baba Ganoush as an appetizer for your house parties.
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Ingredients: coriander (dhania) leaves,black peppercorns,virgin olive oil,garlic powder,black pepper powder,sunflower oil,salt,eggs,soy sauce,great northern beans can,star anise,mixed greens,chinese spice powder,sugar,lemon,classic mayonnaise (with eggs),cheese,burger buns,fennel seeds (saunf),cinnamon stick (dalchini),cloves (laung),wheat bread crumbs

Five Spice Bean Burger Recipe, 1/2 teaspoon Cloves (Laung),1 teaspoon Garlic powder,Mixed Greens,1 teaspoon Lemon juice,1 teaspoon Chinese 5 Spice Powder,2 tablespoon Coriander (Dhania) Leaves - chopped,1 teaspoon Whole Black Peppercorns,1 tablespoon Soy sauce,1 Whole Egg - beaten,Salt - to taste,2 tablespoon Classic Mayonnaise (With Egg) - or as needed,200 grams Great Northern Beans - can,1/2 teaspoon Black pepper powder,Cheese Slices - as needed,2 inch Cinnamon Stick (Dalchini),1 tablespoon Sunflower Oil,1 teaspoon Extra Virgin Olive Oil,1 teaspoon Sugar,1/2 cup Whole Wheat Bread crumbs,3 Burger buns,1 teaspoon Fennel seeds (Saunf),1 Star anise, 30, Continental, To start making Five Spice Bean Burger, drain the beans to a medium bowl, reserving the liquid.Mash the beans using a potato masher.
Add bread crumbs, egg, pepper, garlic powder, soy sauce, sugar, lemon juice, cilantro, five spice powder with required salt.Mix all the ingredients until the mixture comes together.
Divide the patty mixture into equal portions and shape into patties by rolling the balls between your palms, and then slightly press them to resemble disc like shapes.
Heat a tablespoon of vegetable oil in a cast iron skillet over medium high heat.Place the patties and cook, turning once, until a crisp crust forms on both sides.Place the cheese slice on the top of cooked burger patty, once it starts to melt, turn off the heat and place the patty onto a plate.Meanwhile, cut the burger buns into half horizontally and toast them on a skillet.Once the burger buns are toasted, spread the mayo on each warm burger bun.Start layering the burger by adding lettuce then layer the cooked burger bean patties and cover with the top burger bun.Serve the Five Spice Bean Burgers warm for a wholesome weeknight dinner along with Baked Potato Wedge.
Followed by a dessert of Greek Yogurt Chocolate Mousse Recipe.
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Ingredients: salt,baking powder,eggs,water,baking soda,sugar,vanilla,lemon,lemon,buttermilk,poppy seeds white,flour (maida),butter,sunflower oil

Lemon Poppy Seeds Pancakes recipe, 1 tablespoon Lemon juice,1 cup All Purpose Flour (Maida),1 teaspoon Poppy seeds - white,1/2 teaspoon Baking powder,2 teaspoons Sugar,1 Whole Egg,1/2 teaspoon Vanilla Extract,Butter - as needed,1/2 teaspoon Salt,1/4 cup Water,3/4 cup Buttermilk,1/2 teaspoon Baking soda,1 teaspoon Lemon zest,2 tablespoons Sunflower Oil, 35, Continental, To begin making Lemon Poppy Seeds Pancakes, first combine the dry ingredients in a mixing bowl.
Add the flour, sugar, salt, baking soda, baking powder, lemon zest, poppy seeds and mix well.
Set this aside while you prepare the wet ingredients.In another bowl whisk together the egg with buttermilk, lemon juice, vanilla extract, oil and water.Heat a griddle over medium heat and brush generously with butter.Make a well in the centre of the dry ingredients and pour the wet ingredients into it slowly, while stirring to combine.
Ensure that there are no lumps.When the griddle is hot enough pour about 1/4 cup of prepared batter in small circles.
Do not spread the batter.Allow the pancakes to cook on a medium heat.
When they are cooked, the top begins to bubble slightly and the edges get firm.
Using a spatula, flip the pancakes over and and cook on the other side for a minute or two.Serve the Lemon Poppy Seeds Pancakes hot top with some fresh fruits and syrup of your choice along with Mulled Apple Juice for breakfast, or as snack box recipe.
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