anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,cloves garlic,virgin olive oil,baby corn,basil leaves,red chilli flakes,onion,lemon,black olives,black pepper powder,green bell pepper (capsicum),cherry tomato,kala chana (brown chickpeas)

Chickpea Salad with Cherry Tomatoes,Olives and Capsicum Recipe, 1/2 tablespoon Black pepper powder - crushed,1 tablespoon Extra Virgin Olive Oil,1 cup Kala Chana (Brown Chickpeas) - soaked overnight and  boiled,5-10 Cherry tomatoes,Salt - to taste,4-5 Baby corn - chopped,10-15 Basil leaves - chopped,Red Chilli flakes,1 Green Bell Pepper (Capsicum) - chopped into big slices,Black olives - chopped,1 Onion - sliced (cut into four pieces),3 cloves Garlic - crushed,1/2 Lemon, 20, Mediterranean, To begin making the Chickpea Salad, heat a pan and add olive oil to it.Add onion, crushed garlic, capsicum, babycorn and let it cook for 3-4 minutes.Sprinkle it with some salt, and add cherry tomatoes to it and let it cook.In another bowl, take chickpea, add some salt, basil leaves, chopped olives, red chilli flakes, crushed peppercorn and lemon to the same, and mix it well.Now, add the cooked vegetables to the chickpea mixture, and lightly mix.Chickpea Salad with cherry tomatoes, olives and capsicum is ready to be served as a healthy snack option, light dinner or with Vegetable Clear Soup  and Garlic Bread.
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Ingredients: dry fruits,rice,cardamom (elaichi) podsseeds,fennel seeds (saunf),ghee,black peppercorns,sugar,saffron strands strands milk

Sindhi Tahiri Recipe - Sindhi Style Sweet Rice, Dry Fruits - to garnish,2 tablespoon Ghee,4 Whole Black Peppercorns,3/4 cup Sugar - adjustable,1 Cardamom (Elaichi) Pods/Seeds,1 cup Rice,1 teaspoon Fennel seeds (Saunf),Saffron strands - a few strands soaked in 1 tablespoon milk, 55, Sindhi, To begin making the Sindhi Tahiri recipe, wash and soak rice for 30 minutes in required water.In a pressure cooker, heat ghee on medium flame, add the fennel seeds, cardamom and black peppercorns.After 30 seconds, add the soaked and drained rice, 1-1/2 cups of water, soaked saffron with milk and close the pressure cooker.Pressure cook for 2 whistles and turn off the heat.
Allow the pressure to release naturally.Open the pressure cooker, add the sugar and mix well.Turn on the gas on low flame, cover and cook till the rice has absorbed all the sugar and moisture.
Your Tahiri is ready to be served.Sindhi Tahiri can be served as a main course recipe along with authentic Sindhi Sai Bhaji and Papad Raita for a simple weekday lunch.
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Ingredients: tomato,salt,green beans (french beans),ginger,chana dal (bengal gram dal),rice,mustard seeds,ghee,green peas (matar),water,carrot,curry leaves,white urad dal (split),coriander (dhania) leaves,onion,green chillies,sunflower oil

Vegetable Rice Upma Recipe, 1 Carrot (Gajjar) - finely chopped,2 tablespoon Sunflower Oil,1 sprig Coriander (Dhania) Leaves - chopped,1 Tomato,Salt - to taste,1 inch Ginger - grated,1 teaspoon Mustard seeds,1 tablespoon White Urad Dal (Split),2 1/2 cups Hot water,1 cup Rice,1 sprig Curry leaves,1 tablespoon Chana dal (Bengal Gram Dal),1 Onion,1 tablespoon Ghee,1/4 cup Green peas (Matar),4 Green Chillies - chopped,5 Green beans (French Beans) - chopped, 60, South Indian Recipes, To begin making the Vegetable Rice Upma recipe, soak raw rice in a bowl of water for about 2 hours.
Drain the water and spread the rice on a kitchen towel until the moisture is absorbed.
Transfer this rice to a mixer and grind it coarsely, to the consistency of regular rava.
Ensuring you do not blend it into fine powder.In a pressure cooker, add the chopped vegetables - carrot, beans, peas with a pinch of salt and two tablespoons of water, and pressure cook for one whistle.
Turn off the flame and instantly release the pressure.
Transfer the vegetables and keep them aside.Heat oil in a kadai, on medium heat , add mustard seeds and wait till they crackle.
Add urad dal, chana dal and saute for a minute or till they turn golden brown.Next add sliced onions, green chillies, ginger pieces and curry leaves and saute till onions turn translucent.Add tomatoes and cook till they are soft and mushy.
This will take about 2 minutes.Now add salt to taste, and the cooked veggies, stir and cook for about a minute.To this add 2 1/2 cups of hot water and wait till the water comes to a rolling boil.Reduce the flame and add the freshly ground rice rava to the boiling water.
Stir it well, cover the cook for 3-4 minutes.
Open the lid and add dash of ghee, turn off the flame.
Garnish with finely chopped coriander leaves.Serve Vegetable Rice Upma with South Indian Coconut Chutney followed by Kumbakonam Filter Coffee Recipe for a traditional South Indian breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Vegetable_Rice_Upma.jpg, 17
Ingredients: salt,wheat flour,ginger,green chillies,coriander (dhania),kalonji (onion nigella seeds),ghee,fennel seeds (saunf),mustard oil,ajwain (carom seeds),cloves garlic,baking soda,curd,gram flour (sattu ka atta),lemon,water knead the flour

Traditional Bihari Litti Chokha Recipe, 3-1/2 cups Whole Wheat Flour,1/2 teaspoon Fennel seeds (Saunf) - pounded,3/4 cup Ghee,1/2 teaspoon Kalonji (Onion Nigella Seeds),Salt - to taste,1 teaspoon Lemon juice,1 inch Ginger - grated,1/3 teaspoon Baking soda,1 teaspoon Salt - to taste,Lukewarm Water - to knead the flour,2 cloves Garlic - grated,2 Green Chillies - finely chopped,Coriander (Dhania) Leaves - a small bunch finely chopped,1/2 teaspoon Ajwain (Carom seeds),1-1/2 cups Roasted Gram Flour (Sattu Ka Atta),2 tablespoons Curd (Dahi / Yogurt),1 tablespoon Mustard oil, 105, Bihari, To begin making the Traditional Bihari Litti Chokha Recipe, we will first get all the ingredients ready and keep it by the aside.
In a large mixing bowl, sieve flour, salt and baking soda in a large bowl.
Add ajwain and ghee and mix everything well until you get coarse crumbs.
Add warm water little at a time and knead to make a firm dough and smooth dough.
Cover the dough in a wet muslin cloth and keep aside for 20 minutes.While the dough is resting, we will prepare the filling (pitti)In a large mixing bowl, mix sattu, ajwain, kalonji, fennel seeds, mustard oil, grated ginger, garlic, green chilies, coriander, salt and lemon juice.
Stir well to combine all the ingredients.
Check the salt and spices and adjust to suit your taste.
If you find the mixture too dry, add a little water to make a lumpy mix (which is still dry and not completely wet).Keep this pitti mixture aside.The final step is to make the Litti.
Place the rested dough on a flat counter and knead again for 5 minutes.
Make small lemon sized balls from the dough and roll it like pooris.
Hold the poori between your palm and fill 1 large tablespoon of pitti-sattu filling mixture into the dough.Gather the sides of the poori and bring them together on top and seal the ball.
Press the ball gently to flatten it.Proceed to make Litti balls the similar way and arrange them on a greased baking sheet.
Brush the litti with ghee, so the tops get crisp while baking.Preheat the oven to 180 C.
Once the oven is preheated, place place the litti tray on the middle rack and bake the littis till golden in color.
Different ovens have different heating times - it an take anywhere between 20 to 30 minutes to bake and turn golden completely.Once baked, remove the Litti from the oven and allow them to cool a bit before serving.
Serve the Litti Chokha along with Aloo Choka and Baingan (Choka) Bharta, Yogurt & Pickled Green Chilies for lunch or dinner.
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Ingredients: baking powder,salt,water milk,virgin olive oil,dry yeast,cloves garlic,basil leaves,sugar,red chilli flakes,parsley leaves dry,flour (maida),butter

Garlic Knot Recipe, 1/2 tablespoon Basil leaves,1 tablespoon Red Chilli flakes,3 tablespoon Extra Virgin Olive Oil,1 tablespoon Baking powder,1 tablespoon Sugar,4 cloves Garlic - minced,Salt - to taste,1-1/5 tablespoon Salt,4 tablespoon Butter - melted,2-1/4 teaspoon Active dry yeast,1 tablespoon Parsley leaves - dry,3 cups All Purpose Flour (Maida),1 cup Lukewarm Water - or milk, 160, Fusion, To make the Garlic Knots, prep up with all the ingredients first.
Combine yeast, sugar and warm water.Let it sit for 5 - 10 minutes.
It looks like a thick creamy paste at this stage.
In another few minutes (5-10 minutes) the mixture will become all frothy and bubbly.Meanwhile, mix all the ingredients mentioned under garlic butter spread and keep aside.In a bowl combine flour with salt and baking powder.
Mix it well.
Pour in yeast mixture to it and knead.
Add a couple of teaspoons of oil if required.Cover the dough and keep it aside for about 2 hours.After 2 hours, the dough will have risen to be double in its size.Dust the working surface with flour and knead the dough.
Use your hands to flatten the kneaded dough to about 8 inches wide.Cut the flattened dough into long strips of about 6-8 inch.Preheat oven at 375 degrees Fahrenheit/190 degree Celsius for 10 minutes.Start knotting them by making a loose knot, you will still have dough left at both ends.
Take the left end of the dough, wrap it over the knot and into the hole of the loose knot.
Gently press it down such that the dough is secured within.
Repeat the same with the right end -wrap it over the knot and into the hole.
Press and secure both the ends.Repeat the process with the rest of dough and shape all the garlic knots.
Arrange them 2 inches apart on a baking tray like with baking sheet.Brush all the rolls of garlic knot with garlic herb butter spread.Bake for 12-15 minutes.Soft, buttery garlic knot recipe tastes great when fresh out of the oven.
You can serve the garlic knots with dips such as Low Fat Vegetable Dip Recipe with Herbs or Cottage Cheese Dip Recipe with Pepper and Olives.
Side it up with Spinach Corn Pasta in Whole Wheat White Sauce for a delicious dinner indulgence.Serve Garlic Knots as a tea time snack along with a cup of Masala Chai and Linzer cookies.
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Ingredients: salt,ginger,red chilli powder ( per preference),cloves garlic,lamb trotters lamb trotters,coriander (dhania) leaves,onion,cinnamon stick (dalchini),coriander powder,rice flour,turmeric powder,cloves (laung),sunflower oil

Paya Curry Recipe | Lamb Trotters, 1 tablespoon Coriander Powder (Dhania),2 teaspoons Sunflower Oil,Salt - to taste,1-1/2 tablespoons Red Chilli powder - (adjust as per your preference),1 inch Cinnamon Stick (Dalchini),1 Onion - chopped,5 sprig Coriander (Dhania) Leaves,1 inch Ginger,12 Lamb trotters - well roasted & rinsed- lamb trotters,1 teaspoon Turmeric powder (Haldi),1 tablespoon Rice flour,4 Cloves (Laung),6 cloves Garlic, 110, South Indian Recipes, To begin making Paya Curry Recipe | Lamb Trotters, in a large pressure cooker, add the lamb trotters, and enough water to completely submerge the trotters and cook on a low flame for 20-30 minutes.Once you are done pressure cooking, transfer all of it including the mutton broth into a large vessel and add the dry spice powders(turmeric, coriander, and red chilli powder) and salt.
Cook on a medium flame with a closed lid on for atleast 10 minutes or more.
This will help the trotters to absorb the basic flavours.Meanwhile, in a kadai, heat a bit of cooking oil, once it is hot, add the chopped onions and saute on medium high heat until the onions caramelize and are browned a bit.Add this caramelized onions in a mixer grinder along with coriander leaves, ginger, garlic, cinnamon, and cloves, and with the help of a little water, grind it into a fine paste.Add the ground masala to the pan where the paya is cooking and add rice flour - stir well to coat all the pieces.
You may add more water to set the consistency based on your preference.
Check for spices and salt level to adjust accordingly.
Cook on a low flame for 15 -20 minutes, with intermediate stirring with a closed lid, until the masala is cooked and any residual raw smell disappears.Serve Paya Curry Recipe | Lamb Trotters with Steamed Rice, Tawa Paratha, Kerala Style Appam Recipe (Fermented Rice Pancakes With Coconut) or Butter Garlic Naan Recipe.
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Ingredients: salt,ginger,drumstick leaves (moringamurungai keerai),coriander (dhania) leaves,asafoetida (hing),cloves garlic,dry red chillies,onion,cumin seeds (jeera),cloves (laung),mint leaves (pudina),chana dal (bengal gram dal),sunflower oil

Murungai Keerai Masala Vadai Recipe, 1 cup Chana dal (Bengal Gram Dal) - soaked,4 Dry Red Chillies,4 cloves Garlic - minced,10 Mint Leaves (Pudina),1/2 inch Ginger - grated,Salt - to taste,1 Onion - chopped,3 teaspoons Coriander (Dhania) Leaves - finely chopped,Sunflower Oil - to cook,1/4 teaspoon Asafoetida (hing),3 Cloves (Laung),2 cups Drumstick Leaves (Moringa/Murungai Keerai) - chopped,1/2 teaspoon Cumin seeds (Jeera), 200, South Indian Recipes, To begin making Murungai Keerai Masala Vadai Recipe, wash the chana dal.
Soak it in water for 2-3 hours.
Meanwhile, wash the drumstick leaves well and keep aside after chopping the Keerai.Once done soaking, drain from water and add chana dal to the blender.Add ginger, garlic, red chilli, Asafoetida, cumin seeds, Cloves and required salt to the blender.
Sprinkle a little water and grind into a coarse paste.Transfer ground mixture into bowl, add washed drumstick leaves, finely chopped onion, mint leaves and coriander leaves to it.Mix everything together and divide into lemon size balls.
Flatten the balls pressing gently between the palms.Heat oil in a pan, gently drop in 3-4 vadai mixture into oil.
Flip occasionally and fry on medium heat until golden and crispy.Remove from oil and drain excess oil on kitchen tissues.Instead of deep frying, you can also do frying on a paniyaram or paddu pan.
Heat the pan till hot enough.
And on a medium heat, drop the small balls of batter into the cavities of paniyaram.
Drizzle a bit of oil in each cavity on the Keerai vadai batter.After about 2 minutes, with the help of a wooden spoon, flip the vadai to their other side.
Cook further till browned from all sides.
Take the cooked vadai onto serving plates and serve.The tasty Murungai keerai vadai is ready.Serve Murungai Keerai Masala Vadai Recipe during snack time along with South Indian Filter Coffee Recipe or Masala Chai Recipe.
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Ingredients: salt,cumin powder (jeera),kashmiri red chilli powder,chicken curry,mustard oil,bay leaf (tej patta),cardamom (elaichi) podsseeds,coriander powder,water,onion paste,onion,cinnamon stick (dalchini),ginger paste,turmeric powder,red chilli paste,garlic paste

Dhaba Style Country Chicken Recipe, 2 tablespoons Ginger - paste,Salt - as required,Water - as required,750 grams Chicken - curry cut,Mustard oil - as required,1 Onion - chopped,2 tablespoons Onion - paste,4 Bay leaf (tej patta),2 tablespoons Garlic - paste,2 Cinnamon Stick (Dalchini),1 tablespoon Turmeric powder (Haldi),1-1/2 tablespoon Coriander Powder (Dhania),1 tablespoon Cumin powder (Jeera),1 tablespoon Fresh Red Chilli - paste,1 inch Cardamom (Elaichi) Pods/Seeds,1 tablespoon Kashmiri Red Chilli Powder, 70, North Indian Recipes, To begin making the Dhaba Style Country Chicken recipe, firstly marinade the chicken with turmeric, salt, ginger paste, garlic paste, red chilli paste, 1 tablespoon onion paste and 1 tablespoon mustard oil for about 30 minutes.
Rub the spices well using your fingers.Heat 3 tablespoons oil in a heavy bottomed pan.
Once oil reaches it's smoking point cool down a bit.
Then heat it again, add bay leaf, cinnamon and cardamom.After a minute, add chopped onion and fry till they are golden brown.Add onion paste and fry for 2 minutes.
Add Chicken to it and saute at high flame for least 5 minutes.
Make a paste of all masala powder adding 2 tablespoons of water.Add this paste to chicken and mix well.
Adjust salt according to your taste.Add 2 cups of warm water to it & cook it covered until they are done.
You can add more water if you want more gravy.Serve Dhaba Style Country Chicken with hot phulkas and jeera rice for a delicious meal.
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Ingredients: salt,green chillies,lemon,gram ginger

Quick Indian Style Ginger Pickle Recipe, 2 Lemons - juiced,100 gram Ginger - peeled and julienned,4 Green Chillies - slit,1 teaspoon Salt, 15, Indian, To prepare the Ginger Pickle, first peel and wash the ginger.
Pat dry it with the kitchen towel.Cut ginger into thin juliennes or strips.
Place the juliennes in a glass mixing bowl, add the salt and give it a good stir.
Set this aside for 5 minutes or till ginger releases water and turn soft.While the ginger is in the bowl slice the chillies diagonally into thin, long slices.
Add the chillies and lemon juice to the ginger and give it a good stir.
Let the pickle rest for few minutes at room temperature and the ginger changes color to light pink.Transfer instant ginger pickle to a clean and dry glass jar, seal the jar with a lid and store the pickle in the refrigerator.Serve the Quick Indian Style Ginger Pickle with paratha for breakfast or along with the any other main course dish.
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Ingredients: tomato,salt,wheat brown bread,mustard seeds,chaat masala powder,water,ginger garlic paste,white urad dal (split),sugar,onion,coriander (dhania) leaves,green bell pepper (capsicum),green chillies,garam masala powder,sunflower oil

Spicy And Tangy Bread Upma Recipe, 1 tablespoon Garam masala powder,1 teaspoon Sugar,Salt - as required,1/2 teaspoon Mustard seeds,10 Whole Wheat Brown Bread - cut into squares or roughly torn,1/2 cup Water,1/2 teaspoon White Urad Dal (Split),6 sprig Coriander (Dhania) Leaves - finely chopped,1/2 teaspoon Chaat Masala Powder,1 Onion - finely chopped,1 Tomato - big,1 tablespoon Sunflower Oil,1 tablespoon Ginger Garlic Paste,1 Green Bell Pepper (Capsicum) - finely chopped,3 Green Chillies - finely chopped, 15, South Indian Recipes, To begin making Spicy and Tangy Bread Upma Recipe, heat a tablespoon of oil in a heavy bottomed pan.Once the oil is hot, lower the flame and add the mustard seeds, allow them to splutter, next add urad dal and allow it to roast until the urad dal is browned.Add the ginger garlic paste, green chillies, chopped onions, chopped capsicum and saute for about a minute and a half.
 Once the onions are softened, add the tomatoes, and cook until the tomatoes turn mushy.
Now add in the garam masala powder and chaat masala powder and saute until all the flavours combine.Now add half a cup of  water and keep stirring until the water is absorbed.
Add in the sugar and salt to taste and stir in the lemon juice keeping the flame on low all the while.Stir fry until the Bread Upma mixture comes together.Once done finally stir in the cut bread pieces and toss gently.
Saute until the bread pieces are coated well with the masalas.
Check the taste and spices and adjust accordinglyTurn off the heat and garnish the bread upma with coriander leaves.Serve this Spicy And Tangy Bread Upma as a quick and easy breakfast along with a Carrot Cashew Smoothie Recipe or a Adrak Chai  , https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/jan-30/Bread_Upma_Recipe-1344.jpg, 15
Ingredients: shrimps large,coriander (dhania),sambal paste,sesame (gingelly) oil,cloves garlic,water,sugar,onion,lemon,ginger paste

Shrimp Sambal Recipe, 1/8 teaspoon Sugar,2 teaspoons Ginger Paste,Coriander (Dhania) Leaves - a bunch,1 Lemon - sliced,1 Onion - chopped,2 teaspoon Sesame (Gingelly) Oil,1/4 cup Water,4 Shrimps - large,4 cloves Garlic - chopped,2 teaspoons Sambal paste, 30, Malaysian, To begin Shrimp Sambal Recipe, firstly clean and wash the shrimps and boil them for five minutes.In a wok, add some sesame oil and fry the shrimps with salt for 3 minutes.Once the shrimps are dried, add the ginger paste, chopped garlic and onions and saute until the onions become soft.
Add the sambal paste, and give it a good stir.
Add the lemon juice and the same slice of lemon to the wok.
Sprinkle some water to cook for another 5 minutes.Stir continuously, to avoid burning and check for salt.
Serve Shrimp Sambal with Thai Jasmine Sticky Rice Recipe and Vegetable Clear Soup With Lemon Grass Recipe for a complete Pan Asian Meal, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Shrimp_Sambal.jpg, 10
Ingredients: salt,heavy whipping cream,nutralite cheesy garlic mayo,potato (aloo),milk,cloves garlic,nutralite garlic oregano,cheddar cheese,black pepper powder,flour (maida)

Mini Potato Cheesy Au Gratin Recipe, 4-5 cloves Garlic - finely minced,2 cups Potato (Aloo) - cubed,2 tablespoon Nutralite Garlic & Oregano Spread - softened,Salt - to taste,2 tablespoons Nutralite Cheesy Garlic Mayo,1 cup Milk,Black pepper powder - freshly grounded,1 cup Cheddar cheese,1-1/2 cup Heavy whipping cream,2 tablespoon All Purpose Flour (Maida), 70, French, To prepare Mini Potato Cheesy Au gratin recipe, prep up with all the ingredients.
In a bowl, whisk cream, Cheesy Garlic Mayo, Nutralite Classic Spread, milk, garlic, and salt.
Combine them together.Add freshly grounded pepper to the mixture.In a baking dish, place 1/3 of the potatoes in the bottom of the baking dish.
Pour 1/3rd of the cream mixture on top of the potatoes.Arrange the second layer of cubed potatoes on top of the cream mixture.
Pour the remaining cream mixture on top of the second layer of potatoes.Now, arrange the remaining potatoes as the final layer.Preheat Oven at 400F temperature.Cover the baking container with aluminum foil and bake for about 30 minutes.
Remove the foil and bake for about 20-25 minutes until the potatoes turn brownish.Add grated cheddar cheese on top and bake for about 2-3 minutes.Serve Mini Potato Cheesy Au Gratin Recipe with French Onion Soup Recipe as a perfect meal for your day.
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