anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,yellow moong dal (split),chow chow (chayote squash),mustard seeds,asafoetida (hing),coconut,black peppercorns,curry leaves,dry red chillies,cumin seeds (jeera),turmeric powder,sunflower oil

Chow Chow Thakkali Kootu Recipe - Chayote Squash In Dal Coconut Curry, 1/2 teaspoon Turmeric powder (Haldi),1 Dry Red Chillies,2 teaspoons Sunflower Oil,Salt - to taste,1 teaspoon Cumin seeds (Jeera),2 Chow chow (chayote squash) - peeled,1 teaspoon Mustard seeds,1/4 cup Fresh coconut - grated,2 Dry Red Chillies,1/2 cup Yellow Moong Dal (Split) - washed,1/2 teaspoon Asafoetida (hing),2 Tomatoes - roughly chopped,1 sprig Curry leaves,1 teaspoon Whole Black Peppercorns, 25, South Indian Recipes, To begin making Chow Chow Thakkali Kootu Recipe, wash and soak the moong dal for 10 minutes.Meanwhile, wash, de-skin, core the chow chow/chayote squash and cut into small cubes.
Now, add the drained soaked moong dal to the pressure pan, along with chow chow, salt, tomatoes, cumin, turmeric powder, long with 1-1/4 cups water and pressure cook for 2 to 3 whistles.
Turn off the heat and allow the pressure to release naturally.Meanwhile, make a fine paste of the grated coconut, red chilli, cumin seeds, pepper using a mixer grinder adding very little water.Place a  heavy bottomed pan on low heat, add the cooked dal, chow chow and the prepared kootu masala along with 1/2 cup of water.Season with salt and let the chow chow kootu simmer for 3 to 4 minutes on high heat and turn off the heat.
Check the salt and adjust according to taste.Heat oil in a small tadka pan, add the dried chillies, asafoetida, mustard seeds and let it splutter.Add the curry leaves, let it splutter and add this tadka to the prepared Chow Chow Thakkali Kootu.
Once done, transfer the kootu to a serving bowl and serve hot.Serve Chow Chow Thakkali Kootu Recipe along with Phulkas and Carrot Cucumber Tomato Salad for a light weekday lunch.Or if you wish to make an elaborate meal, serve Chow Chow Thakkali Kootu along with Steamed Rice, Murungakkai Puli Kuzhambu (Drumstick Tamarind Curry), Kollu Rasam, Curd and Elai Vadams for the weekend lunch.
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Ingredients: salt,tamarind water,mustard seeds,asafoetida (hing),jaggery,cloves garlic,dry red chilli,curry leaves,coriander (dhania) leaves,onion,cumin seeds (jeera),green chilli smoked,sunflower oil

Andhra Style Raw Soup Recipe -Ra Tamarind Juice, 4 cloves Garlic - crushed,2 Dry Red Chilli,2 cups Tamarind Water,Salt - to taste,1 teaspoon Cumin seeds (Jeera),2 Green Chilli - smoked,1 teaspoon Mustard seeds,1 sprig Curry leaves,1 teaspoon Jaggery,Sunflower Oil,1 Onions - sliced,1 pinch Asafoetida (hing),1 sprig Coriander (Dhania) Leaves, 15, Andhra, To begin making the Pachi Pulusu, we will first roast the chilies in a pan till it is completely roasted.
 Chop the chillies very finely and transfer it to a bowl.
Add the tamarind water, coriander leaves, jaggery, onions and check for salt.
Balance out the flavor by adding little jaggery if it is too tangy.Heat a small tempering pan with oil, add mustard seeds and cumin seeds and allow it splutter for 10 seconds.Add curry leaves, hing, red chillies, and crushed garlic and leave the curry leaves to crackle for 10 seconds.Pour this over the pulusu and serve.Serve the Pachi Pulusu Recipe along with hot steamed rice, palya, and Gor Keri Recipe by the side to relish your lunch meals.
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Ingredients: tomato,black cardamom (badi elaichi),green chillies,ginger,salt,mustard oil,black pepper corns,red chilli powder,cloves garlic paste,colocasia root (arbi),mutton,cinnamon stick (dalchini),onion,coriander (dhania) leaves buch,coriander powder,turmeric powder,cloves (laung),garam masala powder

Arbi Gosht Masala Recipe - Mutton Arbi Curry In Electric Pressure Cooker, 1 teaspoon Turmeric powder (Haldi),10 Black pepper corns,6 Colocasia root (Arbi) - peeled,2 teaspoons Coriander Powder (Dhania),1 inch Cinnamon Stick (Dalchini),6 cloves Garlic - paste or finely chopped,1 teaspoon Garam masala powder,Salt - to taste,2 Green Chillies - slit,2 teaspoons Red Chilli powder,Coriander (Dhania) Leaves - a small buch chopped,1 Onion - finely chopped,2 tablespoons Mustard oil,3 Tomatoes - pureed,2 Black cardamom (Badi Elaichi),2 Cloves (Laung),1 inch Ginger - finely chopped,300 grams Mutton, 50, North Indian Recipes, To begin making Arbi Gosht Masala/ Mutton Arbi Curry Recipe in an electric pressure cooker first prep all the ingredient.Take the arbi and peel them with a peeler or knife.
After removing skin make four slits on the whole arbi and wash and then keep aside.Change the mode of the electric pressure cooker to the saute mode and preheat the pan for 3 to 4 minutes.Once the pan has heated; add the mustard oil, the whole spices, ginger, garlic, green chilies and chopped onions and saute till onions become golden brown.Once the onions turn golden brown, add the washed and cut mutton pieces, arbi, coriander powder, turmeric, red chilli powder, garam masala powder and salt.
Saute the mutton in the masala for 3 to 4 minutes and finally add the tomato puree, 1/4 cup of water and give it a stir.Cover the electric pressure cooker and change the mode to chicken mode and allow the Mutton Arbi Curry cook until the pressure cooker goes into the keep warm mode.Allow the red nozzle or the pressure indicator to go down on its own.
This will take about 10 minutes.Once done, open the electric pressure cooker and check the salt to taste and adjust accordingly.
Stir in the chopped coriander leaves as well.Transfer the Arbi Gosht Masala/ Mutton Arbi Curry to a serving bowl and serve hot.Serve Arbi Gosht Masala/ Mutton Arbi Curry with Butter Garlic Naan Recipe, Jeera Rice, Kachumber Salad, Mooli Raita for a perfect weekend lunch or dinner.
You can also serve Thandai Flavoured Rice Kheer to end your scrumptious meal on a sweet note.
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Ingredients: tomato,cumin powder (jeera),asafoetida (hing),curry leaves,coriander (dhania) seeds,onion,cumin seeds (jeera),cardamom powder (elaichi),black pepper powder,sunflower oil,salt,dry coconut (kopra),dry red chillies,tamarind paste,star anise,mustard seeds,coriander (dhania) leaves,kala chana (brown chickpeas),fennel seeds (saunf),ginger garlic paste,cinnamon stick (dalchini),poppy seeds,cloves (laung)

Kala Chana Amti Recipe - Maharashtrian Black Chickpea Curry, 1 teaspoon Tamarind Paste,1 teaspoon Cumin powder (Jeera),1 Tomato - finely chopped,1 Onion - finely chopped,1 tablespoon Ginger Garlic Paste,1 sprig Curry leaves,2 teaspoon Coriander (Dhania) Seeds,Salt - to taste,1/2 teaspoon Black pepper powder,1 cup Kala Chana (Brown Chickpeas) - boiled,1/2 teaspoon Cumin seeds (Jeera),1 teaspoon Poppy seeds,4 sprig Coriander (Dhania) Leaves - finely chopped for garnish,1 tablespoon Dry coconut (kopra) - grated,1 tablespoon Sunflower Oil,5 Dry Red Chillies,1 pinch Asafoetida (hing),1 teaspoon Mustard seeds,1 Cinnamon Stick (Dalchini),1/2 teaspoon Cardamom Powder (Elaichi),1 teaspoon Fennel seeds (Saunf),1 Star anise,4 Cloves (Laung), 40, Maharashtrian Recipes, To begin making the Kala Chana Amti Recipe, wash and soak the kala chana or the black chickpeas overnight.
Next morning add the kala chana and the water in a  pressure cooker and pressure cook for 25 minutes on medium flame.
after 25 minutes of cooking turn off the flame, allow the pressure to release naturally.
drain the water and set the kala chana aside.
To make the spice mix Heat a small pan on medium heat,  dry roast the red chillies, cloves, cinnamon,  star anise, coriander seeds,  fennel seeds, poppy seeds, cumin seeds and  dried coconut  until fragrant.
after 5-7 minutes turn off the flame and allow to cool.
 Transfer the dry roasted spices into a mixer-jar and grind into a fine paste by adding a little water.
Heat oil in a kadai, on medium flame, add the mustard seeds, asafoetida and curry leaves and let it splutter.Add the chopped onion and sauté till onions are translucent.
Next add in the ginger garlic paste and cook till the raw smell goes away and continue to cook the onion mixture for 5-7 minutes longer.
At this stage add the chopped tomatoes and cook until the tomatoes get soft and mushy.Now add the cumin powder, pepper powder and the cardamom powder and give it a stir.To this add the boiled kala chana  or the black chickpeas and cook for two minutes.Add the spice mix to this and enough water to your desired consistency.Add the tamarind paste and season with salt and let it boil for ten minutes till the curry thickens.Garnish with chopped coriander leaves and switch off the flame.Serve this spicy Kala Chana Amti Recipe with Phulkas or Jeera Pulao, Onion Raita Recipe - Pyaz Ka Raita Recipe and Cucumber Pineapple Raw Mango Salad Recipe for a complete meal.
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Ingredients: salt,virgin olive oil,figs,walnuts pine nuts,pepper,ricotta cheese other soft cheese

Fig, Ricotta And Honey Salad Recipe With Pine Nuts, 2 tablespoon Ricotta Cheese - or any other soft cheese,2 tablespoon Walnuts - or pine nuts,Salt and Pepper - to taste,6 - 8 Fresh Figs - cut into quarters,1 teaspoon Extra Virgin Olive Oil,1 tablespoon Honey, 30, Continental, To begin making the Fig, Ricotta And Honey Salad With Pine Nuts we will first wash, pat dry and cut the figs into wedges or chop into bite-size pieces.Next dry roast the pine nuts in the cast-iron skillet over medium heat for few seconds.
Transfer to a bowl and set aside.
Now in a salad mixing bowl add the figs and the crumbled ricotta cheese or any other soft cheese you prefer.
In a small bowl whisk together honey, olive oil, salt and pepper for few seconds till combined well.
Drizzle the dressing over the salad.
Toss gently to combine.
Sprinkle roasted pine nuts over the salad.
Serve Fig, Ricotta And Honey Salad Recipe With Pine Nuts along with Light And Creamy Broccoli Soup Recipe and Herb Mushroom Bruschetta.
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Ingredients: salt,wheat flour,milk,sugar,eggs

Homemade Whole Wheat Crepes Recipe, 1 teaspoon Sugar,1 cup Milk,1 cup Whole Wheat Flour,1 pinch Salt,2 Whole Eggs, 40, French, To begin making the whole wheat crepe recipe, first blend all the ingredients together in a blender until smooth.Then strain the crepe mixture through a fine mesh sieve.
Pouring the mix into a tall jug makes it easier to portion out the batter when making crepes on a hot pan.Allow the crepe batter to rest at room temperature for about 15 to 20 minutes.
This makes the crepes soft and fluffy.To begin making the crepes, warm a crepe pan with a rim on a medium heat.
Butter or oil it evenly.
When the pan gets hot, pour just enough batter to cover the base, and start tilting and swirling the pan to spread the batter and make a thin film on the surface of the pan.
This film should be as thin as possible, and if there is excess batter pour it back into the jug.Once you make a couple of crepes, you will understand how much batter your need to pour for a single crepe.
You could also use a measuring cup to pour the batter, so that way the subsequent times you will get it just right.
These crepes gets cooked really quick and you need to cook it just until the bottom begins to get a little golden, then gently lift the edges and flip the crepe to cook on the other side for a few seconds.Transfer the prepared whole wheat crepes to a platter and cover with a dome lid to keep warm and soft.
Proceed the same way with the remaining batter and stack the crepes one on top of the other.
Serve the crepes as desired.
They can be used as the base for several sweet and savoury varieties of crepes and make excellent breakfast as well as brunch options.
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Ingredients: peaches,milk,sugar,vanilla ice,chia seeds,cinnamon powder (dalchini)

Creamy Cinnamon Peach Milkshake Recipe With Chia Seeds, 1 tablespoon Chia Seeds,5 Peaches - deseeded and sliced,3/4 cup Vanilla Ice cream,3/4 cup Milk,2 tablespoons Sugar,1 tablespoon Honey,1/4 teaspoon Cinnamon Powder (Dalchini), 10, Continental, To begin making Creamy Cinnamon Peach Milkshake Recipe With Chia Seeds in a mixer jar combine the peaches, sugar and honey, cinnamon and grind it into smooth paste.
Open the lid of the jar, add milk, icecream and blitz it once more.
Ensure the milkshake is well combined Add ice cubes to the glasses and serve this Creamy Cinnamon Peach Milkshake over it.
Garnish with chia seeds.
Serve Creamy Cinnamon Peach Milkshake as an afterschool snack to kids.
You can also serve it as part of a delicious Sunday breakfast along with Apple Cinnamon French Toast Recipe.
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Ingredients: salt,milk,vanilla,eggs,caster sugar,flour (maida),butter

Vanilla Dutch Baby Pancake Recipe, 1/2 tablespoon Vanilla Extract,1/4 teaspoon Salt,2 Whole Eggs - lightly whisked,3/4 cup Milk,1/4 cup Caster Sugar,1/2 cup All Purpose Flour (Maida),3 tablespoons Butter (unsalted), 30, Continental, To begin making the Vanilla Dutch Baby Pancake recipe, preheat the oven at 200 C.
Take a medium size skillet or cast iron pan and melt unsalted butter in it on medium heat.
Keep it aside.Now take rest of the ingredients together in a bowl and blend it till becomes foamy.
It might be slightly lumpy but that's ok.Pour the batter into the skillet and bake it in the oven for about 20 minutes or till the time it becomes all puffy and lightly browned across the top, and darker brown on the sides and edges.Serve it hot with some fresh cherries and dust some powdered sugar on the top.Serve Vanilla Dutch Baby Pancake along with some fresh fruits and Espresso Coffee for a weekend breakfast and surprise your friends and family.
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Ingredients: tomato,salt,arhar dal (split toor dal),mustard seeds,asafoetida (hing),jaggery,red chilli powder,curry leaves,gram flour (besan),dry red chillies,methi seeds (fenugreek seeds),bhindi (lady fingerokra),tamarind paste,turmeric powder,sunflower oil

Sindhi Kadhi Recipe, 1 teaspoon Turmeric powder (Haldi),1 tablespoon Tamarind Paste,1 Tomato,Salt - to taste,1 teaspoon Red Chilli powder,1 teaspoon Mustard seeds,10 Curry leaves,1 cup Arhar dal (Split Toor Dal),2 Dry Red Chillies,1 cup Bhindi (Lady Finger/Okra) - slit lengthwise,2 tablespoons Gram flour (besan),1 teaspoon Methi Seeds (Fenugreek Seeds),2 tablespoons Sunflower Oil,1 tablespoon Jaggery - powdered,1 pinch Asafoetida (hing), 70, Sindhi, To begin making the Sindhi Kadhi Recipe, first wash and soak the toor dal for 1/2 an hour.
Then put it in a pressure cooker along with tomatoes with enough water to completely submerge the dal.Close the lid of the pressure cooker and keep the whistle on.
Pressure cook the dal until done, About 4 whistles and turn off the heat.Allow the pressure to release from the cooker naturally, then open the lid and mash the dal into a smooth mix using a potato masher or hand blender into a smooth purée.Place a deep pan on the heat, add 1 tablespoon oil and warm it.
Then, add the slit okras and saute them on a medium flame until they are cooked through and lose the slime that okra tends to have.
After about 6-7 minutes they will begin to crisp up.Transfer these okra onto a plate and set aside to be used later.In the same pan heat the remaining oil and warm it.
Add mustard seeds, fenugreek seeds, asafoetida, curry leaves and red chillies in quick succession and let them crackle and crisp up.Once done add the besan next and saute lightly till the besan gets well coated with the oil, and browns evenly.
You will know when he besan is roasted when it loses it's raw aroma and starts smelling toasted.To this gradually add a cup of water while continuously whisking, making sure that there are no lumps.Once the besan mixture has mixed well with the water, add the puréed dal to it and mix well.
Allow it to simmer gently, while adding the tamarind paste, jaggery powder and mixing again.Bring the Sindhi kadhi to a boil and allow it to simmer for a couple of minutes.Lastly, add the cooked okra and simmer for another 5 minutes till the Sindhi kadhi reaches a silky, thick gravy consistency and all the flavours combine well.Serve Sindhi Kadhi Recipe with Steamed Rice and Sindhi Tuk Patata for a lovely meal.
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Ingredients: cheese cubes,mango (ripe) cubes,watermelon cubes,strawberries,bananas cubes,raspberries other berries choice,lemon,kiwi cubes,papaya cubes,red grapes

Fruit Kebabs Recipe, Strawberries,Ripe Bananas - chopped to cubes,Kiwi - chopped to cubes,Red grapes,Mango (Ripe) - chopped to cubes,Watermelon - chopped to cubes,Lemon juice - to taste,Papaya - chopped to cubes,Cheese Cubes,Fresh raspberries - or any other Berries of choice, 20, Continental, To make the Fruit Kebabs recipe, toss the fruits and cheese in lemon (lemon).
Make sure you use the seasonal fruits to make the recipe more colourful and taste divine.Keep the skewers ready, I like to use tooth picks too.Thread the fruits and cheese into the skewers and serve.
Serve Fruit Kebabs Recipe as an appetizer for parties along with Assorted Cheese Platter Served With Fruits & Crackers and Strawberry Lemonade Recipe With Grand Marnier.
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Ingredients: cheese,salt,cumin powder (jeera),makki ka atta (yellow corn meal flour),red bell pepper (capsicum),red chilli flakes,cloves garlic,green bell pepper (capsicum),button mushrooms,flour (maida),walnuts,dried oregano

Soft Taco With Mushroom and Roasted Bell pepper Sauce Recipe, 1 teaspoon Cumin powder (Jeera),100 grams Cheese - grated,4 cloves Garlic,Salt - to taste,1 Green Bell Pepper (Capsicum) - chopped,1 teaspoon Red Chilli flakes,1 cup Button mushrooms - quartered,1 cup Makki Ka Atta (Yellow Corn Meal Flour),1 Red Bell pepper (Capsicum) - sliced,1/2 cup All Purpose Flour (Maida),1 teaspoon Dried oregano,1/2 cup Fresh cream,5 Walnuts, 45, Mexican, To begin making the Soft Taco With Mushroom and Roasted Bell pepper Sauce, prepare the dough for the soft taco, by adding the maize flour & all purpose flour, a pinch of salt into a bowl and mix it with water to form a firm dough.Rest it aside by covering it with a damp cloth.To make the roasted bell pepper sauceHeat a saucepan with little oil, add the bell pepper, garlic and saute until it is well roasted.
Cool it down and grind it along with walnuts into a coarse paste.
Add this paste along with cream, salt and oregano and mix well to form a creamy sauce.In the skillet, add mushrooms and saute them until it is cooked, add salt, cumin powder and red chilli flakes and saute for 2 more minutes and keep it aside.Heat a tawa, take the dough and divide them into small equal sized balls.
Roll it into small thin circle shapes and cook them on the tawa till it is cooked.To assemble, take one soft taco, spread the roasted bell pepper sauce, add sautéed mushroom, bell peppers and sprinkle with cheese and serve.Serve the Soft Taco With Mushroom and Roasted Bell pepper Sauce Recipe along with nachos and glass of sangria to enjoy your Sunday evening.
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Ingredients: salt,nutralite cheesy garlic mayo,cloves garlic,red chilli flakes,milkmilk,nutralite classic,onion,parmesan cheeseparmesan cheese,black pepper powder,chicken breasts,cheese cheese,spinach leaves (palak),dried oregano

Roasted Chicken Curry Recipe In Spinach Parmesan Sauce, 2 Chicken breasts,1/2 cup Cheese spread - 1/2 cup cheese spread,1/4 cup Parmesan cheese - 1/4 cup parmesan cheese,1/2 cup Milk - 1/2 cup milk,Salt - to taste,2 tablespoons Nutralite Cheesy Garlic Mayo,4 cloves Garlic - finely chopped,Nutralite Classic Spread,1 Onion - finely chopped,1 teaspoon Red Chilli flakes,1 cup Spinach Leaves (Palak) - chopped,1-1/2 teaspoons Black pepper powder,1 teaspoon Dried oregano, 35, Continental, To begin making the Roasted Chicken Curry Recipe In Spinach Parmesan Sauce, we will wash the chicken breasts well in warm water.
If the breast is quite thick you can cut into half.
Marinate the chicken breast with salt and pepper for about 30 minutes.Heat Nutralite Classic Spread in a skillet over medium heat.
Once heated, add marinated chicken pieces and pan roast on either side till it has got a nice golden colour.
Remove the chicken from the pan and keep it aside.Into the same pan, add some more oil and add chopped garlic and saute for a few seconds.
Add in chopped onion and saute till they turn translucent.
Once that is done, add chopped spinach leaves and saute until the leaves starts to wilt.
Add your cheese spread, Nutralite Cheesy Garlic Mayo, milk, parmesan cheese and all the seasonings like oregano, red chilli flakes, pepper and salt.Give the Spinach parmesan sauce a stir, and cook the sauce mixture on simmer until it comes together to make the creamy sauce.
Give the spinach parmesan sauce a taste and adjust the seasonings accordingly.Add your pan roasted chicken to the spinach parmesan sauce give a light stir and cover it and simmer for 5-8 minutes until the chicken breast gets cooked well.Once done, turn off the heat and transfer the Roasted Chicken Curry Recipe In Spinach Parmesan Sauce into a serving bowl and serve hot.Serve the Roasted Chicken Curry Recipe In Spinach Parmesan Sauce, along with some Herbed rice, Toasted Garlic bread to make a simple weekend meal.
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Ingredients: tomato,salt,wheat brown bread multigrain,avocado skin,red romaine lettuce towel dried,cheese cheese cheese,basil pesto basil pesto,black pepper powder,butter

Avocado Tomato Grilled Cheese Sandwich Recipe, 1 tablespoon Butter - optional,1 Avocado - skin removed and sliced,2 Red Romaine lettuce - washed and towel dried,Salt - to taste,1 Tomato - sliced,1/2 cup Homemade Basil Pesto - fresh basil pesto,4 Whole Wheat Brown Bread - multigrain,1 teaspoons Black pepper powder - crushed,Cheese - shredded cheese or cheese slices as required, 25, Continental, To begin making the Avocado Tomato Grilled Cheese Sandwich Recipe, butter the bread slices (if using) and toast them lightly on a grill pan.Spread the pesto evenly on 2 slices.
Now arrange the tomato slices on the pesto layer.Next arrange the sliced Avocado.
Sprinkle some pepper and salt on it.Once it is done, top the Avocado with cheese slice or slices (or shredded cheese).Arrange the lettuce leaves on top of the cheese slice and cover it with another bread slice.Grill the sandwich on both sides till the cheese just starts melting and both the sides become brown.Serve Avocado Tomato Grilled Cheese Sandwich with Banana And Mango Smoothie or Cocoa Banana Almond Date Smoothie.
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