anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,cumin powder (jeera),mint leaves (pudina),water,curd,coriander (dhania) leaves,peanuts (moongphali),black pepper powder

Boiled Peanut Raita Recipe, 1/3 cup Water,1 teaspoon Cumin powder (Jeera),2 sprig Coriander (Dhania) Leaves - chopped,Salt - to taste,1 cup Raw Peanuts (Moongphali),2 sprig Mint Leaves (Pudina) - chopped,1 1/2 cup Curd (Dahi / Yogurt),1 teaspoon Black pepper powder, 10, Indian, To begin making the Boiled Peanut Raita Recipe, first we will cook the peanuts along with 2 cups of water and salt in a pressure cooker for 3 to 4 whistles.
Turn off the heat after the whistles and allow the pressure to release naturally.Once done, drain the excess water from the boiled peanuts and allow the boiled peanuts to cool.In a bowl, whisk curd until smooth.
To this add, water, salt to taste, black pepper powder and cumin powder.
Mix well.
Finally add in the boiled peanuts, mint leaves, coriander leaves and give the Boiled Peanut Raita a good mix.
Serve Boiled Peanut Raita Recipe along with Chettinad Mint Potato Biryani or Punjabi Aloo Paratha.
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Ingredients: cashew nuts,salt,sabudana (tapioca pearls),raisins,black peppercorns ground,curry leaves,sugar,peanuts (moongphali),sunflower oil

Sabudana Khatti Meethi Namkeen Recipe, 1 cup Raw Peanuts (Moongphali),1 teaspoon Rock Salt,15-20 Cashew nuts,1 tablespoon Sugar - powdered,8-10 Curry leaves,15-20 Raisins,1/2 cup Sabudana (Tapioca Pearls),1/2 teaspoon Whole Black Peppercorns - ground,Sunflower Oil - to fry, 30, Indian, To begin making the Sabudana Khatti Meethi Namkeen Recipe, in a Kadai heat some oil.
Drop one pearl of sabudana in hot oil to test if it is heated optimally.
If it rises instantly to the surface, the oil is ready to fry.Add sabudana to oil and let the sabudana fry and puff up for a couple of minutes without changing its colour.
Remove sabudana on a plate lined with a paper towel to absorb extra oil.In the similar way, fry the peanuts till golden brown in colour.
Be careful not to over fry them for they will taste bitter.Remove the fried peanuts on the plate lined with paper towel along with sabudana.Now in a Shallow pan, add a few drops of oil and shallow fry cashews till golden brown.
Add them to the peanut-sabudana plate.Then add raisins to the same pan and toss it in oil till they puff up.
Once done transfer to the plate.Finally saute, washed and dried curry leaves and chopped green chillies till they turn crisp.Transfer everything to a bowl, add powdered sugar,salt and ground black pepper.Toss everything together and transfer to an airtight container upon cooling.
Enjoy whenever hunger kicks in.
Serve Sabudana Khatti Meethi Namkeen during evening along with Irani chai recipe.
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Ingredients: salt,fennel seeds (saunf),red chilli powder,black peppercorns,chicken without bs,cloves garlic,dry red chillies,cumin seeds (jeera),tomato fully ripe,coriander powder,turmeric powder

Chettinad Kozhi Rasam Recipe - Chettinad Chicken Rasam, 1/2 teaspoon Turmeric powder (Haldi),250 grams Chicken - with or without bones,6 Shallots,2 Shallots,1 teaspoon Cumin seeds (Jeera),5 cloves Garlic,1 Tomato - fully ripe,Salt - as needed,1 teaspoon Fennel seeds (Saunf),1-1/2 teaspoon Coriander Powder (Dhania),2 Dry Red Chillies,2 teaspoons Red Chilli powder,1 teaspoon Whole Black Peppercorns, 30, Chettinad, To begin making the Chettinad Kozhi Rasam, clean and wash the chicken thoroughly.Add chicken with the minced shallots, tomato, chilli powder, turmeric powder, and salt as needed along with 4 cups of water in a pressure cooker.
Pressure cook for 1 whistle and then simmer the gas.Cook on low flame for another 5  minutes and switch off the gas.Meanwhile, prepare rasam powder by grinding fennel seeds, peppercorns, cumin and chilies and grind using a mixer-grinder.Now add some coriander powder to the spice mix.
Grind once again and collect in a bowl.In the same grinder jar add garlic and onion and grind together without adding any water..Heat 1 teaspoon of oil in a wok and season the rasam with some mustard seeds, cumin, dry red chilies, asafoetida and curry leaves.
Allowing it to crackle.
Add this to the rasam in the pressure cooker.
Add the rasam powder and the salt needed.
Bring the rasam to a nice boil and switch off the stove.Garnish the Rasam with some fresh chopped coriander leaves before serving.Serve Chettinad Kozhi Rasam along with Steamed Rice and Elai Vadam for a weekday meal.
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Ingredients: green chillies,salt,ginger,kashmiri red chilli powder,mustard oil,cardamom (elaichi) podsseeds,raisins,cloves garlic,curd,sugar,onion,cinnamon stick (dalchini),cumin seeds (jeera),turmeric powder,rohu fish,cloves (laung)

Bengali Doi Maach Recipe (Fish In Yogurt Curry), 1 Onion - sliced,1 teaspoon Turmeric powder (Haldi),1 inch Cinnamon Stick (Dalchini),Salt - to taste,1 teaspoon Cumin seeds (Jeera),2 Cardamom (Elaichi) Pods/Seeds,1/2 inch Ginger,2 tablespoons Raisins,1 cups Curd (Dahi / Yogurt),3 tablespoons Mustard oil,5 Cloves (Laung),1/2 teaspoon Sugar,400 grams Rohu fish - sliced,1 tablespoons Kashmiri Red Chilli Powder,2 Green Chillies - sliced,6 cloves Garlic, 40, Bengali Recipes, To begin making the Bengali Doi Maach recipe, heat 1 tablespoon oil in a heavy bottomed pan.Add garlic, ginger and onion and saute it for a minute.
Let it cool down and then make a paste of this using a mixer grinder.Marinate fish with raisin, turmeric, red chilli powder, salt and 1 tablespoon oil for 15 to 30 minutes in a mixing bowl.
Mix everything properly.Add 1 tablespoon oil to the same pan that is used for frying onion and heat it.Add cumin seeds and let it sputter.
Add cinnamon, clove, green cardamom and saute for a few seconds.Reduce the flame to very slow.
Add the marinated fish with curd to the pan.
Cook for about 10 minute at medium flame.After 10 minutes, add green chillies, 1/2 teaspoon sugar and mix.
Cook for another 4 to 5 minutes at slow flame.After 4 to 5 minutes, switch off the stove and it is ready to be served.Serve Bengali Doi Maach along with Chingiri Paturi and hot steamed rice for a perfect Bengali weekday lunch or dinner.
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Ingredients: salt,cumin powder (jeera),coriander (dhania) leaves,red chilli powder,sweet potatoes,sunflower oil

Parsi Steel Chas Payelo Sakarkand Recipe, Coriander (Dhania) Leaves - chopped,1 teaspoon Cumin powder (Jeera),Salt - to taste,1 teaspoon Red Chilli powder,2 Sweet Potatoes,1 tablespoon Sunflower Oil, 25, Parsi Recipes, To prepare Parsi Style Chaas Payelo Sakarkand Recipe, wash sweet potatoes well.
Scrub off any dirt on it’s skin.
Chop them into small cubes.
Keep the cut pieces submerged in water until use.Heat oil in a pan.
Add the sweet potato cubes and sauté for a minute.
Add red chili powder, salt and roasted cumin seeds and sauté again.Cook on low flame until the potatoes are cooked and starts to caramelize.Once caramelized, switch off heat.Garnish with fresh coriander leaves and serve Parsi Style Chaas Payelo Sakarkand Recipe immediately with phulkas and Ringan Ravaiya Recipe.
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Ingredients: milk,lemon,cardamom powder (elaichi),caster sugar,kiwi,mixed nuts

Kiwi Sondesh Recipe, 2 Kiwi,2 tablespoons Lemon juice,Mixed nuts - chopped,50 grams Caster Sugar,1 liter Milk,1 tablespoon Cardamom Powder (Elaichi), 60, Bengali Recipes, To begin making Kiwi Sondesh Recipe, in a saucepan, heat the milk and bring to boil.Add lemon juice and stir it until milk curdles completely.
Take it off heat and strain the milk solids with a muslin cloth.Pour some water over the chena to wash off the lemony sourness.Drain away the whey and knead it well for at least 10 minutes.Now add the powdered sugar and kiwi pulp.
Mix well to combine.Cook the mix on medium heat till the mixture thickens and starts leaving the sides of the pan.Turn off the flame and let the mixture cool for a while.Roll the mix into small balls and flatten slightly.
Garnish with some almonds, pistachios, and raisins.Serve Kiwi Sondesh Recipe as a dessert along with Baked Chevdo Recipe and Pheki Mathri Recipe during evening.
This recipe can also be served as a dessert after dinner.
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Ingredients: baking powder,salt,hung curd (greek yogurt),plum,milk,baking soda,apple crescent shaped,vanilla,lemon,caster sugar,flour (maida),butter,cinnamon powder (dalchini)

Eggless Cinnamon Flavoured Apple & Plum Cake Recipe, 4 Plum - pitted and sliced,2 cups All Purpose Flour (Maida),3/4 teaspoon Cinnamon Powder (Dalchini),1 Apple - sliced to crescent shaped slices,1 cup Butter (unsalted) - melted,1 teaspoon Baking powder,1 teaspoon Vanilla Extract,1 cup Caster Sugar,1/2 teaspoon Baking soda,1 pinch Salt,6 tablespoons Hung Curd (Greek Yogurt) - whisked,1/2 teaspoon Lemon zest,2 tablespoons Milk - (adjust), 60, Continental, To begin making the Eggless Cinnamon Flavoured Apple & Plum Cake Recipe, sift flour twice and add baking powder, baking soda and salt in a mixing bowl.Mix with a fork and keep aside.
Pre heat the oven at 200 degree C for 10 to 12 mins.Line or grease a 8" inches spring form pan and keep aside.In a large mixing bowl, add sugar and butter and whisk with an electric blender till sugar dissolves and the mix becomes thick and creamy.Add whisked curd and blend again.
Now add in the lemon zest, vanilla extract and mix with a spatula.Add in the dry flour mix to this wet mix slowly and fold in to make a batter.Now add milk and cinnamon powder and give a quick mix again.
Do not beat the batter, just fold in till everything incorporates well.Pour in the batter into the baking pan and tap to break the air bubbles formed.Take apple slices and arrange it in the outer circumference.Now place few plum slices in the centre and bake the cake in the oven for 35 to 40 minutes or till the tooth pick inserted in the centre comes out clean.Serve Eggless Cinnamon Flavoured Apple & Plum Cake with a cup of hot Masala Chai or Cold Coffee Smoothie during your tea time break.
You can even serve it during special occasions and festivals or as a dessert after your meal.
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Ingredients: salt,wheat flour,butter greasing,water,dry yeast,vivatta maida,sugar

Twin In One Bread Loaf Recipe, 1 cup Lukewarm Water - (divided),1 tablespoon Sugar,1-1/4 teaspoons Active dry yeast,1-1/4 teaspoon Active dry yeast,2 cups Vivatta Maida,2 cups Whole Wheat Flour,1 tablespoon Salt - (or to taste),1 tablespoon Butter (unsalted) - more for greasing, 65, Continental, To begin making Twin In One Bread Loaf Recipe, in the bowl, stir to dissolve the yeast in 1/4 cup of the warm water, and let sit for 5 minutes.Add the remaining 3/4 cup water, sugar, salt, room temperature butter, and 1 cup of the flour and stir to combine.In a stand mixer, using a dough hook on low speed, gradually add the remaining 1 cup of flour until the dough is soft and tacky, but not sticky.Continue to knead until a soft ball of dough forms and clears the sides of the bowl, about 7 to 10 minutes.Place the dough in a lightly greased bowl and turn it over so it is completely coated.Cover with plastic wrap or lid  and set aside in a dry place to rise until doubled in size, for 2 hours.Repeat the process with wheat flour to layer the Brown bread.Turn the dough out onto a clean, lightly floured surface.
Gently press it all over to remove any air pockets.Take  a 9×12-inch rectangle loaf pan, place the dough for white bread into greased 9-inch loaf pans.
Then do it with wheat flour for brown bread and put on the white dough.Seal the edges by pressing both the dough together.Cover with plastic  wrap or aluminium  foil and set aside for 30 to 45 minutes.Position an oven rack on the lowest setting and preheat the oven to 200 degree C.Brush the loaves with some of the melted butter or beaten egg.
Bake the loaf for 30 to 35 minutes, until golden brown.Remove from the oven and immediately brush with more of the melted butter.Allow to cool for 10 minutes, then remove from the pans and cool completely before slicing.
The bread can be stored in an airtight box or wrapped tightly in plastic wrap at room temperature for up to 4 days.You can serve Twin In One Bread Loaf Recipe along with Ginger-Holy Basil Tisane | Adrak Tulsi Chai Recipe and Nimki Recipe.
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Ingredients: salt,ginger,corn flour,spring onion greens,chinese spice powder,sunflower oil pan the croquettes,green chilli sauce,wheat bread crumbs,sweet corn,tofu,cloves (laung)

Anhui Style 5 spice Corn Croquettes Recipe, Whole Wheat Bread crumbs - for coating,Salt - to taste,1 cup Tofu - grated,Sunflower Oil - to pan fry the croquettes,1 teaspoon Green Chilli Sauce,2 sprig Spring Onion Greens - sliced,3 teaspoons Chinese 5 Spice Powder,2 tablespoons Corn flour,1 inch Ginger - finely shredded,1/2 cup Sweet corn,2 Cloves (Laung) - finely chopped, 25, Chinese, We begin making the Anhui Style Corn Croquettes Recipe by grinding the sweet corn in a blender to a smooth paste.
Transfer it into a bowl.Into the bowl, add crumbled tofu and rest of the ingredients except bread crumbs, bind them into a mixture.Make medium sized balls and then coat it well with breadcrumbs completely.Heat a Kuzhi Paniyaram Pan, add a teaspoon of oil in each of the hole and carefully place the medium sized balls and pan fry them on either side till it becomes golden brown.Serve the Anhui Style Corn Croquettes Recipe as a Party Appetizer for any festive occasion or can be relished along with Cantonese style Chow mien.
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Ingredients: salt,wheat flour,sage,nutmeg,chives,cloves garlic,salted butter,lemon,eggs,brown sugar (demerara sugar),dried oregano,pepper,potato (aloo),sweet potatoes,gram butter,cinnamon powder (dalchini)

Sweet Potato Gnocchi Recipe With Garlic And Herb Butter, 1/8 teaspoon Nutmeg - grated,4 tablespoon Salted butter - softened,1 tablespoon Brown Sugar (Demerara Sugar),Salt - to taste,6 Sweet Potatoes - boiled,3 Potatoes (Aloo) - boiled,100 gram Butter - softened,2 - 3 sprig Chives - finely chopped,3 cups Whole Wheat Flour,Salt and Pepper - to taste,Lemon juice - of one lemon,1/2 teaspoon Salt,1/8 teaspoon Cinnamon Powder (Dalchini),3 cloves Garlic - finely chopped,2 Whole Eggs,2 - 3 sprig Sage - finely chopped,1 teaspoon Dried oregano, 55, Italian Recipes, To begin making Sweet Potato Gnocchi With Garlic And Herb Butter, peel both the boiled potatoes and put them in a large mixing bowl.
Mash well till its smooth and no lumps remain.Add the eggs to the mashed potato mixture and combine well.
Add the flour along with salt, combine and knead  well to form a soft dough.
If the dough is little sticky add a teaspoon or so more of flour to get the right texture of the dough.Dust the kitchen counter with a teaspoon of flour.
Divide the dough into 4 equal size balls.
Roll each one using your palms into a cylindrical shape about 10 inches long.Cut the rope into one inch pieces.
Continue with the remaining dough balls in the same manner.Bring a large pot of water to boil over high heat.
Drop in half of the prepared gnocchi balls in and boil until tender, about 5 to 8 minutes.The gnocchi will rise up and allow it to boil just for a few minutes after it as risen up.
Remove them using slotted spoon and drain them in a colander.
Make sure not to overcrowd the pan else gnocchi will not be cooked.
Once gnocchi is cooked drizzle a tablespoon of olive and set them aside in a bowl while you prepare the sauce.To start making garlic sweet herb butter, heat a skillet over medium heat.
Heat a tablespoon of butter and add the chopped garlic cloves.
Roast the garlic till it turns dark brown in color and the aroma of the garlic is infused in the butter.
Turn off the heat.In a mixing bowl add all the remaining ingredients for the sauce butter, cinnamon, brown sugar, oregano, chives, salt, lemon juice along with roasted garlic and stir to combine.
Adjust the seasoning to taste.To serve gnocchi, heat a skillet over medium heat.
Add the prepare herb butter and stir till it melts.
Add the gnocchi in small batches and stir fry tossing occasionally until lightly browned and crisp from sides for about 3 to 4 minutes.Serve Sweet Potato Gnocchi With Garlic And Herb Butter warm along with grated cheese and olive oil sprinkled on top and a glass of wine.
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Ingredients: tomato,salt,yellow moong dal (split),manathakkali keerai,mustard seeds,asafoetida (hing),red chilli powder,cloves garlic,sesame (gingelly) oil,dry red chilli,white urad dal (split),onion,turmeric powder

Manathakkali Kootu Recipe, 1 teaspoon White Urad Dal (Split),1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,4 cloves Garlic,1 Dry Red Chilli,Salt - to taste,1 teaspoons Sesame (Gingelly) Oil,1 Tomato - finely chopped,1/4 teaspoon Red Chilli powder,1 Onion - finely chopped,1/2 cup Yellow Moong Dal (Split),1/4 teaspoon Asafoetida (hing),200 grams Manathakkali Keerai - roughly chopped, 40, South Indian Recipes, To begin making the Manathakkali Kootu Recipe, we will first wash and clean the moong dal.Place the moong dal into the pressure cooker along with the onions, tomatoes, garlic, chilli powder, turmeric powder, salt and about 1 cup of water.
Cover the pressure cooker, place the weight on and cook until you hear a couple of whistles.After a couple of whistles, turn the heat to low and simmer for 2 minutes and turn off the heat.
Allow the pressure to release naturally.
While the pressure is releasing, place the chopped Manathakkali Keerai into a steamer.
Steam until the keerai is cooked through.
Turn off the heat and take the keerai out of the steamer, so the color remains green.Once the moong dal is cooked through completely, open the cooker and give the dal a quick whisk and take care not to mash the dal to much.
Kootu is usually a thick gravy along with vegetables where you can feel the texture of the dal.Stir in the steamed Manathakkali Keerai.
Check the salt and spices and adjust to taste.
The next step is to season the Manathakkali Keerai Kootu.
Heat oil in a tadka pan, add the mustard seeds, urad dal and red chillies.
Allow them to roast and the dal to brown a little.Stir in the asafoetida powder and turn off the heat.
 Pour this seasoning to the Manathakkali Keerai Kootu and serve.Serve the Manathakkali Keerai Kootu along with Steamed Rice, Salad for a quick and healthy weeknight dinner or even for a quiet Sunday lunch with family.
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Ingredients: salt,sunflower oil,apples,raisins,lemon,sugar,onion,vinegar,cinnamon powder (dalchini)

Apple And Raisin Chutney Recipe, 2 tablespoons Vinegar,1/2 cup Sugar - to taste,Salt - to taste,1 teaspoon Cinnamon Powder (Dalchini),1 Lemon - juiced,1 teaspoon Sunflower Oil,3-4 Apples - peeled,1/2 cup Raisins,4 Onions - peeled and finely chopped, 30, Continental, To begin making the Apple And Raisin Chutney Recipe,  heat oil over medium heat in a pan.
Add in the onions saute the chopped onion for a minute or two, until translucent.Once done add the chopped apples along with cinnamon, salt, vinegar and lemon juice to the pan.
Stir to combine and continue to cook on a medium-low heat till apples are soft and mushy.
Once apples turn mushy add the raisins and sugar.
Stir to combine and gently mash the chutney with a potato masher while it is on heat.
Turn the heat to low and allow it to simmer until all the excess liquid is evaporated and the chutney begins to turn thick.
Once the apple raisin chutney turns thick, turn off the heat.Let the chutney cool down to room temperature.Then spoon the Apple And Raisin Chutney into clean, dry, glass jars and seal with the lid.Store the chutney in the fridge.
Make sure to use clean and dry spoon to serve the chutney to ensure that it lasts longer.Serve Apple and Raisin Chutney Recipe with Bread Toast Recipe and Chikoo Banana Date Smoothie for a wholesome breakfast or an after school snack.
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Ingredients: byadagi dried chillies you can kashmiri chillies red chillies),salt,coconut,ghee,paneer,cardamom (elaichi) podsseeds,cloves garlic,black peppercorns,curry leaves,coriander (dhania) seeds,onion,cumin seeds (jeera),methi seeds (fenugreek seeds),cinnamon stick (dalchini),coconut milk,turmeric powder,cloves (laung),tamarind lemon

Paneer Gassi Recipe, 1 cup Fresh coconut - grated,1/2 teaspoon Turmeric powder (Haldi),1 tablespoon Coriander (Dhania) Seeds,1 Onion - finely sliced,3 Cloves (Laung),2 Curry leaves,15 Whole Black Peppercorns,Salt - to taste,1 teaspoon Cumin seeds (Jeera),500 grams Paneer (Homemade Cottage Cheese) - cut into cubes,1 inch Cinnamon Stick (Dalchini),2 Cardamom (Elaichi) Pods/Seeds,12 Byadagi Dried Chillies - or you can use 6 to 8 kashmiri chillies and 6 small red chillies),1 cup Coconut milk - thick,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1 tablespoon Ghee,1 Onion - roughly chopped,10 cloves Garlic,1 cup Coconut milk - thin,Tamarind - lemon sized, 45, Mangalorean, To begin making the Paneer Gassi Recipe, soak the ball of tamarind in hot water for 10 minutes.In a heavy bottomed pan add 1 teaspoon ghee.
Roast coriander seeds, cumin seeds, fenugreek seeds, dried red chillies, pepper corns one by one until fragrant.
Be careful to roast on a low flame so as not to burn the spices.
Once roasted remove from pan and set aside to cool.In the same pan, add sliced onions, garlic and roast until onions start to turn brown.
Now add freshly grated coconut and continue to roast until coconut starts to turn golden brown.
Remove from pan and set it aside.Squeeze out the water from the tamarind and throw away the seeds.
Once all the roasted spices and the onion-coconut mix has cooled, add them all to a blender and blend into a smooth paste along with the tamarind water.Now add remaining ghee/ coconut oil to the pan.
Add cinnamon, cardamoms, cloves and saute until fragrant.
Add sliced onions and sauté for a minute.
Add curry leaves, mix well.Add the ground masala paste along with turmeric and cook until oil/ghee separates from the sides of the pan.Afte a minute, add the ground masala paste along with turmeric and cook until oil/ghee separates from the sides of the pan.Add the paneer pieces and give it a good mix so that the paneer is coated uniformly with the masala.
Continue stirring for 5 minutes.
Now add thin coconut milk and salt to taste, bring it to boil.Reduce flame to medium, cover and cook until well done.
Once the chicken is cooked well, add thick coconut milk, reduce to simmer.
Cook for a minute or two and turn off the flame.
Do not let the curry come to boil as the milk might curdle.Serve the Paneer Gassi Recipe along with neer dosa, Tomato Onion Chutney to create a delicious breakfast meal.
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