anandhuvasudev/southindiandish huggingface dataset:
Ingredients: ginger,red chillies,avocados,cloves garlic,virgin olive oil,onion,mint leaves (pudina)

Avocado Mint Soup Recipe, 2 Avocados,1 Onion - chopped,10 to 15 Mint Leaves (Pudina),3 to 5 cloves Garlic - chopped,1 Ginger - chopped,2 Fresh Red chillies,Extra Virgin Olive Oil - as required, 25, Continental, To begin making the Avocado Mint Soup recipe, take a saucepan, add the required olive oil and saute garlic, red chilli and onion.
Allow it to cool.Blend avocado and the fried onion, garlic and chilli mix with ¾ cup of water in a blender.Pour the puree into the pan and add salt and the remaining water and let it boil in low flame.Switch of the gas once you see the soup becoming frothy.Take a hand mortar, add 1 spoon of olive oil and mint leaves and grind it nicely.
Add the mint mix into the soup.Soup is ready to be served.
Serve Avocado Mint Soup along with Garlic Bread for a healthy and light dinner.
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Ingredients: salt,barley (seeds),apple cider vinegar,virgin olive oil,lemon,black pepper powder,pomegranate fruit kernels,beetroot,spinach leaves (palak)

Roasted Beet Salad Recipe With Pearl Barley & Spinach, 1 tablespoon Extra Virgin Olive Oil,1 cup Spinach Leaves (Palak) - roughly torn,1/2 cup Fresh Pomegranate Fruit Kernels,1/3 cup Barley (seeds) - soaked in water,Salt - to taste,1 Beetroot - cut thin into wedges,1/2 teaspoon Black pepper powder,1 teaspoon Honey,1/2 teaspoon Lemon juice,2 teaspoon Apple cider vinegar, 35, Continental, To begin making the Roasted Beet Salad Recipe With Pearl Barley & Spinach, let us make the dressing and chill it.To make the dressing, in a bowl, combine, apple cider vinegar, salt, pepper, honey, lemon juice and olive oil.
Whisk together and let it sit in the fridge.In a pressure cooker, add the barley along with 1/4 cup of water and pressure cook for 4 whistles.
Turn off the heat and allow the pressure to release naturally.
Drain the barley from its water and set aside.Heat a pan on high flame, roast the beets for 5 minutes until it is soft and tender.
Once the beet is well roasted, turn off the heat and set aside.To finally make the Roasted Beet Salad Recipe With Pearl Barley & Spinach, in a mixing bowl, combine palak leaves, pomegranate pearls, boiled barley and the roasted beetroots.Toss the  Roasted Beet Salad with the prepared dressing and serve chilled.Serve this Roasted Beet Salad Recipe With Pearl Barley & Spinach along with Healthy Creamy Chicken Soup With Vegetables Recipe and Black Eyed Bean And Lemon Bruschetta Recipe for Sunday Brunch.
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Ingredients: corn flour,ginger,white pepper powder,chicken stock water,button mushrooms,soy sauce,lemon,stalks spring onion greens,eggs,thai red chilli (birds eye chilli)

Chinese Egg Drop Soup Recipe (With Vegetarian Option), 200 grams Button mushrooms - quartered,1 tablespoon Soy sauce,3 Whole Eggs - lightly beaten,Thai Red chilli (Birds Eye Chilli) - chopped,3 stalks Spring Onion Greens - chopped,4 cups Chicken stock - or 4 cups water,1 tablespoon Corn flour,1/2 Lemon - slices for garnish (optional),1/2 teaspoon Ginger - grated,1/4 teaspoon White pepper powder, 25, Chinese, To prepare Chinese Egg Drop Soup Recipe, get prep with all the ingredients first.
To a cup of stock, add cornstarch and dissolve.
Set aside.
You can replace the stock with plain water also.In a saucepan, add some stock along with mushrooms, spring onions, ginger, soy sauce and ground white pepper.
Bring it to a boil.Add the cornstarch slurry and stir and keep it on simmer till the soup has thickened.Stir in beaten eggs slowly and mix till they start spreading in ribbons.
Turn the flame off and transfer the soup recipe to serving bowls.Garnish Chinese Egg Drop Soup with Lemon slices and chopped Bird's Eye Chili for that extra zing.
Serve it with Crispy Noodle Salad or Sichuan Style Vegetarian Mapo Doufu.
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Ingredients: salt,ghee,milk,saffron strands,raisins,water,dry yeast,sugar,badam (almond),sooji (semolina rava),flour (maida),butter

Braided Almond Roll Recipe, 1 teaspoon Active dry yeast,1/4 cup Ghee,1 tablespoon Sugar,Honey - to drizzle,2 Saffron strands,2 tablespoons Raisins,1/4 teaspoon Salt,2 tablespoons Badam (Almond) - sliced,2 cups Water,1 tablespoons Water - Luke warm,2 tablespoons Milk,1-1/2 cup All Purpose Flour (Maida),1 cup Sugar - (adjustable),1 cup Sooji (Semolina/ Rava),1 tablespoons Butter, 70, Continental, To begin making the Braided Almond Roll recipe,mix all purpose flour, salt, dry yeast mixture and knead a dough with little water.
Add butter and knead again.
Keep it aside for 1/2 an hour.Next combine 2 tablespoons of milk and saffron threads and keep it aside.Heat pure ghee in a thick bottom pan and add green cardamom powder and rava.
Saute till nice aroma comes and rava is light brown in colour.
Remove the rava into a bowl and keep aside.Heat 2 cups of water and bring it to a boil.
Add 1 cup of sugar and boil it till the sugar dissolves.Now to this add rava, half of sliced almonds, raisins and saffron milk and cover it, and cook on low heat.When the rava is cooked properly and dried, turn off the stove.
Let it cool to room temperature.Now divide the dough into 4 portions.
Roll a portion with rolling pin into a rectangular sheet.
Cut the edges of the sheet to give it a perfect rectangular shape.Now give cuts on both sides of the sheet lengthwise .
Keep a portion of rava filling at the centre of the sheet, and spread it lengthwise.
Starting at 1 end, fold alternating strips at an angle across filling to make a braided roll.
Pinch ends to sealSimilarly make other 3 rolls.
Now brush the rolls with melted butter and bake them at 250 degree till they are done for about 20 minutes.
Remove all the rolls into a serving plate, sprinkle the remaining sliced almonds and drizzle some honey on them.Serve Braided Almond Roll as a evening snack along with Adrak Chai .
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Ingredients: cashew nuts,salt,green beans (french beans),rice,bay leaf (tej patta),mustard seeds,asafoetida (hing),potato (aloo),cauliflower (gobi),ghee,coconut,carrot,curd,onion,maharashtrian goda masala,sunflower oil

Maharashtrian Masale Baath Recipe - Spicy Vegetable Rice with Goda Masala, 1 Carrot (Gajjar) - peeled and cut into cubes,Salt - to taste,3 teaspoon Maharashtrian Goda Masala,1/2 cup Cauliflower (gobi) - cut into florets,1 teaspoon Ghee,1 teaspoon Mustard seeds,1 cup Rice,1 tablespoon Fresh coconut - grated,10 Cashew nuts,1 Potato (Aloo) - peeled and cut into cubes,1 Bay leaf (tej patta),Sunflower Oil - as needed,2 tablespoons Curd (Dahi / Yogurt),1/2 cup Green beans (French Beans) - cut small,1 Asafoetida (hing),1 Onion - thinly sliced, 65, Indian, To prepare the Maharashtrian Masale Bhath Recipe, first clean, wash and soak the rice in enough water for 30 minutes or so.Heat oil in a saucepan over medium heat, add the mustard seeds, allow seeds to crackle.
Add bay leaf and fry for few seconds.Add the sliced onions and fry till they turn light brown in color.
Next add the all the chopped vegetables - carrot, beans, cauliflower, potatoes, onions and fry for the few minutes.
Now add the yogurt and stir to combine, saute the vegetables for next few minutes.In the meanwhile heat 2.5 cups of water and bring it to a boil in an another pan.
Add the rice along with red chili powder, goda masala, asafoetida, salt to the sauteed vegetables.
Stir to combine and saute for a minute or so.
Now add the hot water to the rice mixture.Cover the pan and simmer the rice on a low flame till the grains are softened and cooked well.If you are using the pressure cooker to cook the rice, turn off the heat after one or two whistle.
Let the steam escape naturally from the pressure cooker before opening the lid.To serve Masala Baath, in a small pan heat ghee over medium heat, roast the cashews till golden brown in colour.
Turn off the heat.Serve Maharashtrian Masale Bhat Recipe along with Boondi Raita Recipe Spiced With Black Salt and Kothimbir Vadi Recipe (Maharashtrian Coriander Fritters)  for the flavorful weekday lunch.
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Ingredients: salt,mustard seeds,brinjal (baingan eggsplant) quatered,coconut,jaggery,sunflower oil oil,cloves ajwain (carom seeds),pearl onion (sambar onion),coriander (dhania) leaves,dry red chillies,onion,cinnamon stick (dalchini),sesame seeds (til seeds),coriander (dhania) seeds,poppy seeds,peanuts (moongphali),tamarind,cloves (laung),kala jeera

Karnataka Style Badanekai Yennegai Gojju Recipe (Stuffed Brinjal Recipe), 1 Onion - sliced,4 Dry Red Chillies,1 teaspoon Kala jeera,2 tablespoon Fresh coconut - grated,2 teaspoon Coriander (Dhania) Seeds,1 tablespoon Raw Peanuts (Moongphali),1 inch Cinnamon Stick (Dalchini),1 cup Pearl onions (Sambar Onions),1 teaspoon Mustard seeds,Salt - Salt to taste,2 teaspoon Sesame seeds (Til seeds),18 grams Tamarind,3 cloves Ajwain (Carom seeds),2 sprig Coriander (Dhania) Leaves,Sunflower Oil - Oil for cooking,3 Cloves (Laung),6 Small Brinjal (Baingan / Eggplant) - quatered,1 teaspoon Jaggery - powdered,1 tablespoon Poppy seeds, 55, North Karnataka, We begin making the Karnataka Style Badanekai Yennegai Gojju Recipe (Stuffed Brinjal Recipe) by dry roasting the ingredients like jeera seeds, coriander seeds, peanuts, dry red chillies, poppy seeds, cloves and cinnamon stick.Add all these roasted ingredients into a grinder along with coconut, pearl onions, tamarind and jaggery into a nice smooth paste.
You can add little water while grinding but not a lot.Now Stuff the ground masala mixture into the brinjal and keep it aside.
Keep the leftover masala also to add it into the gravy.Heat a pressure cooker with oil on a medium heat, crackle some mustard seeds and sliced onions and fry them till the onions become translucent.Then add these stuffed brinjals and fry them well till it becomes soft.
Move them carefully without breaking them.
You can cover and cook it as well.Once the brinjal is half cooked, add the remaining masala with 1/2 cup water and cook on a medium heat.
Cook for about 2 whistle.
Release the pressure naturally and then keep sautéing till the masala thickens.
Some of the oil oozes out from the side.
Once done sprinkle with some chopped coriander leaves and serve.Serve the Karnataka Style Badanekai Yennegai Gojju Recipe (Stuffed Brinjal Recipe) along with Jolada Roti Recipe (Jowar Bhakri) and Nuggekai Kharbyaali Recipe (North Karnataka Spiced Drumstick Sambar) to go along with some steamed rice.
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Ingredients: salt,red bell pepper (capsicum),del monte chifferi rigati pasta macaroni,dried basil leaves,mozzarella cheese,virgin olive oil,onion,black pepper powder,green bell pepper (capsicum),green chillies,dried oregano

Bell Pepper & Cheese Macaroni Recipe, 2 cups Del Monte Chifferi Rigati Pasta - macaroni,1 Onion - sliced,1/2 teaspoon Dried basil leaves,Salt - to taste,Black pepper powder - to taste,1 Green Bell Pepper (Capsicum) - cut into stripes,1/4 cup Mozzarella cheese - grated,1 Red Bell pepper (Capsicum) - cut into stripes,3 Green Chillies - slit,3/4 teaspoon Dried oregano,1-1/2 tablespoon Extra Virgin Olive Oil, 40, Italian Recipes, To prepare Bell Pepper & Cheese Macaroni recipe, get prepped with all ingredients first.Heat oil in a pan, add onions and sauté it for 1-2 minutes until half done.Add bell pepper and sauté till cooked.
This may take 3 minutes.
(Adjust level of cooking veggies according to preference)Now add dried oregano, dried basil, black pepper powder, green chilies, and salt.
Mix.Add boiled macaroni, mix well and sauté for 2-3 minutes until combined.Transfer it to a microwave safe bowl.
Sprinkle mozzarella cheese on it.Microwave it for 2-3 minutes on high power.Serve Bell Pepper & Cheese Macaroni recipe with focaccia bread or garlic bread and zucchini fries.
Serve with more dips like yogurt dip or sauces as per preference.
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Ingredients: salt,brown rice,bananas,coconut,puffed rice,jaggery,sunflower oil

Udupi Style Sannappa Recipe (Brown Rice and Banana Fritters Recipe), 1 cup Puffed rice,4 tablespoon Fresh coconut,4 tablespoon Jaggery,1 pinch Salt,1 cup Brown Rice,2 Ripe Bananas - chopped,Sunflower Oil - for frying, 100, Udupi, We begin making the Udupi Style Sannappa Recipe (Brown Rice and Banana Fritters Recipe) by soaking the brown rice in water for about 1 hour.Then grind it along with the rest of the ingredients with 1/2 cup water.
It should be quiet a thick batter.Heat a paniyaram pan, add ghee or oil in each depression and pour some batter into it.
Cook the Sweet Paniyarams till they turn light brown from one side, then flip each paniyaram using a skewer and cook them the other side.
Add ghee or oil as needed.Once cooked and they light brown from both sides, transfer them to a plate and serve hot.Serve the Udupi Style Sannappa Recipe (Brown Rice and Banana Fritters Recipe) along with some Adrak Chai Recipe (Indian Style Ginger Tea ) and Ribbon Pakoda Recipe (South Indian Tea Time Snack).
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Ingredients: salt,coriander (dhania) leaves,red chilli powder,cloves garlic,gram fish (rohu fish used here),gram flour (besan),curd,onion,lemon,mint leaves (pudina),turmeric powder,green chillies,garam masala powder,sunflower oil

Hariyali Tawa Fish Fry Recipe, 2 Green Chillies,500 gram Fish - (rohu fish is used here),Salt - to taste,2 teaspoons Garam masala powder,1-1/2 tablespoons Mint Leaves (Pudina) - chopped,2 Tablespoon Coriander (Dhania) Leaves - chopped,1 Tablespoon Curd (Dahi / Yogurt),1 teaspoon Gram flour (besan),3 cloves Garlic,2 teaspoons Lemon juice,1 Tablespoon Red Chilli powder,1/2 tablespoon Turmeric powder (Haldi),Sunflower Oil - to shallow fry,1/2 Onion, 30, North Indian Recipes, To begin making Hariyali Tawa Fish Fry Recipe, get prep with all the ingredients first.
You can clean the fish fillets.In a blender, blend coriander leaves, onions, mint leaves, green chillies, garlic cloves & gram flour together with a little water to make a thick paste.Now take all the fish pieces in a wide mixing bowl.
Add the ground masala paste, yogurt, lemon juice, salt, garam masala powder, turmeric powder, red chilli powder and mix everything well.Make sure that fish pieces are coated properly with this mixture.
Let it marinate for 10 minutes.Once the fish is marinated, heat up some mustard oil on a shallow frying pan and place the marinated fish on it along with the masala.
Fry it until it is cooked from both sides.Serve Hariyali Tawa Fish Fry Recipe and Dhaniya Pudina Chutney Recipe (Green Chutney) with Butter Garlic Naan Recipe (Garlic Flavoured Flat Bread), & Creamy Butter Chicken Recipe or Dal Palak Recipe (Spinach And Lentil Curry) for a complete meal.
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Ingredients: tomato,salt,cumin powder (jeera),bay leaf (tej patta),bread cubes (croutons),red chilli powder,black peppercorns,carrot,sugar,garlic,onion,butter

Tomato All Recipes, 1/2 tablespoon Red Chilli powder,Whole Black Peppercorns - as required and crushed,Salt - to taste,1/2 tablespoon Sugar,1 Carrot (Gajjar) - chopped,1 Onion - chopped,1 tablespoon Butter,1 Bay leaf (tej patta),8-9 Tomatoes - chopped,1/2 tablespoon Cumin powder (Jeera),Fried Bread Cubes (Croutons) - as required,1 tablespoon Garlic - chopped, 40, Middle Eastern, To prepare Tomato shorba recipe, heat butter in a Saucepan, add bay leaf, and chopped garlic.Sauté it for a few seconds.Add onions and sauté them well till cooked.Add carrot and chopped tomatoes.Sprinkle some salt so that it gets cooked faster.
Let it cook till the tomatoes and carrots get done and switch it off.
Let mixture cool down a bit.
Then blend it into a smooth puree in a Hand blender.Pass it through a Soup Strainer or a sieve.
Put mixture into a saucepan and back on fire.Add some water to get the right consistency.
Shorba's are usually very thin consistency.
Add sugar, cumin seed powder, chilli powder, and crushed black pepper.
Check for salt as well.
Let the mixture come to a boil.Once it’s nicely boiled, pour it in a soup serving bowl.Place the bread croutons on top and serve withFocaccia bread or Masala bread and Ginger tea.
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Ingredients: salt,coriander (dhania) leaves,curry leaves,curd,sugar,flour (maida),green chillies,butter

Iyengar Bakery Khara Biscuit Recipe, Salt - as required,2 cups All Purpose Flour (Maida),1/3 cup Butter - softened,5 to 6 Green Chillies - finely chopped,Few Curry leaves,2 to 3 tablespoons Curd (Dahi / Yogurt),4 teaspoons Sugar,3 tablespoons Coriander (Dhania) Leaves - finely chopped, 60, South Indian Recipes, To begin making the Iyengar Bakery Khara Biscuit recipe, firstly pulse sugar in a mixer.
Sift together flour and salt.Cream together butter and sugar till the sugar dissolves.
Add in 1-1/2 tablespoon curd and continue beating.Add in the swift flour, chopped chillies, coriander leaves and curry leaves.
Mix gently using your fingertips or spoon.You will observe that the dough is crumbly in texture.
In that case add the remaining 1 to 2 tablespoons curd and gently knead it and make a non-sticky dough.Allow the dough to sit for 10 to 15 minutes.
Cover the dough and keep it aside.Meanwhile preheat the oven for 10 minutes at 160 deg.
After 15 minutes, take a big ball of the dough and using a rolling pin roll to make a smooth medium thick chapati.Now take a cookie cutter or a circular lid, dip into dry flour and cut into small biscuits.Spread a butter paper on the baking sheet and arrange biscuits over it.
Using a fork, prick the cookies to make wholes.Bake them at 180 c or 350 F for 10 minutes.
After 10 mins, take out the cookies, set the temperature of the oven to 170 C or 325 F and bake for another 8 to 10 mins or till the cookies become golden brown.
Baking at lower temperature makes the cookies crispy.
Remove the cookies from the oven, allow it to cool completely.
Store them in air tight containers and relish.Serve Iyengar Bakery Khara Biscuit along with Masala Chai and Masala Mixed Sprouts Sandwich during your tea time break.
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Ingredients: coconut milk,salt,tahini,rice paper rolls,mango (ripe),black sesame seeds white sesame seeds,red chilli powder,sriracha sauce,strawberries,spring onion (bulb greens),figs,vanilla,coconut milk almond milk,chia seeds,maple syrup,red chilli,badam (almond) flaked,lemon,kiwi,mint leaves (pudina) mint leaves

Fruit-Chia Rice paper rolls in a Mango Tahini Dipping sauce Recipe, 1 tablespoon Lemon juice,1 Kiwi - sliced,1/2 teaspoon Black sesame seeds - or white sesame seeds,2 tablespoons Maple syrup - or honey,Mint Leaves (Pudina) - mint leaves as needed,2 Strawberries - sliced,3 tablespoons Badam (Almond) - flaked,1 teaspoon Tahini,1/4 cup Chia Seeds,1/2 teaspoon Vanilla Extract,2-3 tablespoons Coconut milk,1 cup Mango (Ripe) - diced,1 Fresh Red Chilli,1 cup Coconut milk - or almond milk,1 pinch Salt,1 Spring Onion (Bulb & Greens) - finely sliced,2 Fresh Figs - sliced,1/4 teaspoon Sriracha sauce - optional,Rice paper rolls - as needed,Red Chilli powder - a pinch, 130, Indian, Prepare Fruit-Chia Rice paper rolls in a Mango-Tahini Dipping sauce by mixing all the ingredients for the chia pudding together and gently give it a stir every 15 minutes for the first 2 times and let it sit at least 2 hours or overnight in the fridge.
Stirring it in the beginning in 2 intervals prevents any lumps in the pudding.Blend the mango, tahini paste, red chilli, lime juice, salt, coconut milk for mango-tahini sauce into a smooth paste and add the scallions and sprinkle it with sesame and chilli powder.
Add sriracha if using and mix.
Put it away in the refrigerator until needed.Slice the fruits and set aside.Dip 1 Rice paper in warm water for 30 seconds and place it on a damp towel.
Arrange the sliced strawberries and spoon 1 tablespoon of the pudding on top of the strawberries and roll the rice paper roll just like any other wrap.Repeat with the remaining fruit.
mint can also be included in the wrap inside.Serve with mint and dipping sauce.
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Ingredients: tomato,salt,ginger,green chilli,ginger juliennes,ghee,red chilli powder,onion,cinnamon stick (dalchini),cumin seeds (jeera),rajma (large kidney beans),coriander powder,masoor dal,garam masala powder

Masoor Dal and Rajma Masala Recipe, 2 Tomatoes - pureed,1 teaspoon Garam masala powder,1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera),1/2 cup Rajma (Large Kidney Beans),1 cup Masoor Dal (Whole),1 teaspoon Red Chilli powder,1 inch Ginger,Salt - to taste,1 Green Chilli - slit,1 Onion,2 teaspoons Ghee - or clarified butter,1 teaspoon Ginger - juliennes for garnish,2 teaspoons Coriander Powder (Dhania), 35, North Indian Recipes, To begin making the Masoor Dal Aur Rajma Masala Recipe, wash and soak the lentils overnight and then pressure cook with water and little salt using a pressure cooker for 3 to 4 whistles and keep aside.Now, make a smooth paste of onion and ginger and keep aside.Heat ghee in a pan on medium heat, add the cinnamon stick, cumin seeds and let it splutter.Add in the onion and ginger paste and saute till it turns brown.
Add the slit green chilli and tomato puree and saute for 2 minutes.Now, add the dry spices including coriander, red chilli and garam masala powder and saute for couple of minutes till the raw smell goes away.Add the cooked whole masoor dal and rajma to the pan, enough water to your your desired conistency, season with salt and let it simmer for 10 minutes on low flame.Once, the lentils are thick, switch off the flame and garnish with the ginger julienne's.Serve Masoor Dal Aur Rajma Masala Recipe along with Roti's or Steamed Rice for the weeknight dinner.
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