anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,tomato ripe,cinnamon stick (dalchini) crush coarse powder,sugar,lemon,cloves (laung) crush coarse powder

Tomato Jam Recipe, 1 kg Tomato - ripe,Salt - a pinch,2 tablespoons Lemon juice,6 Cloves (Laung) - crush into coarse powder,3/4 kg Sugar,2 Cinnamon Stick (Dalchini) - crush into coarse powder, 50, Indian, To begin making the Tomato Jam recipe, wash tomatoes and make a slit in cross (X) in endways.Boil water nicely.
Switch off and drop tomatoes inside hot water.
Let it remain in it for about 5 to 10 minutes.
This will help to peel skin off from tomatoes easily.Take them out from water, allow to cool.
Peel off skin and discard them.
Squeeze out some of the juice and seeds from it.
You can use it for something else.Chop tomato into very fine pieces or blend in a processor for few seconds.Take a heavy bottom large pan/kadai.
Pour tomatoes into it.
Boil for about 15 minutes on medium high flame to reduce liquid.Add sugar, cinnamon and cloves powder.
Mix well and let the gas be on medium flame.
Bring mixture to full boil stirring frequently in between.As it thickens, stir constantly and reduce the flame.
Make sure not to overcook.
Jam will thicken as it cools.When the jam has reached a thick sauce consistency, add lemon juice.
Mix well, turn off flame.
Cool for about 10 minutes and pour into clean sterilised glass bottles.When the jam has reached a thick sauce consistency, add lemon juice.Mix well, turn off flame.Cool for about 10 mins and pour into clean sterilised glass bottles.Once it cools completely, close the lid and refrigerate/store in a cool dry place.
Use when required for bread, buns, chapathi etc.Serve Tomato Jam during breakfast on toast and along with a cup of Masala Chai.
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Ingredients: salt,asafoetida (hing),coriander (dhania) leaves,red chilli powder,water,gram flour (besan),lemon,turmeric powder,green chillies,sunflower oil

Gram flour and Chilli vegetable recipe, Salt - as required,Water - as required,Coriander (Dhania) Leaves - as required,1 teaspoon Lemon juice,1/2 cup Gram flour (besan),10 Green Chillies,1/2 teaspoon Red Chilli powder,1/2 teaspoon Asafoetida (hing),1/4 teaspoon Turmeric powder (Haldi),Sunflower Oil - as required, 45, Rajasthani, To begin making the Besan Aur Mirch Ki Sabzirecipe, firstly take out the seeds from the chillies, slit it from between and cut it in to half.Heat oil in a wok/kadai and add the asafoetida.
After 5 to 10 seconds, add the green chillies and cook it till it becomes soft.Meanwhile, take a bowl and add besan, required water, red chilli powder, turmeric powder, salt and lemon juice.
Mix it well.Once the green chillies are cooked, add in this mixture and cook till the besan is cooked well.Once it is done, take it out and garnish with fresh coriander leaves.Serve Besan Aur Mirch Ki Sabzi along with Rajasthani Dal Baati Churma for a holiday lunch with your friends and family.
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Ingredients: tomato,salt,cumin powder (jeera),instant oats (oatmeal) peppy tomato,cloves garlic,virgin olive oil,coriander (dhania) leaves,onion,baked beans,rajma (large kidney beans),black pepper powder,eggs,red chilli powder cayenne pepper,dried oregano

Shakshuka With Oats Recipe-A High Protein Breakfast, 2 sprig Coriander (Dhania) Leaves - finely chopped,1 teaspoon Cumin powder (Jeera),Salt - to taste,40 grams Instant Oats (Oatmeal) - peppy tomato,1/4 teaspoon Red Chilli powder - or cayenne pepper,1 cup Baked beans,2 cloves Garlic - grated,1 Onion - finely chopped,1 cup Rajma (Large Kidney Beans),3 Whole Eggs,1 teaspoon Extra Virgin Olive Oil,1 tablespoon Honey - or more to taste,1 teaspoon Black pepper powder - to taste,500 grams Tomatoes - pureed,1 teaspoon Dried oregano, 40, Middle Eastern, To begin making the Shakshuka With Oats Recipes, we will first soak the beans overnight for about 8 hours in water.
Place the beans in the pressure cooker and cook along with salt, until soft and done.Follow How to Cook Lentils (Dals/Pulses) in a Pressure Cooker to cook the beans.
Once the beans are cooked, open the cooker and drain out the excess liquids.
Reserve the drained liquid for later.Our next step is to spice the beans up to make the baked beans.Heat oil in a saucepan on medium heat; add in the onions and garlic and sauté until the onions are tender.
Add the tomatoes, honey and the spices like the chilli powder, oregano, pepper powder, cumin powder, salt to taste and give it a stir.Add in the cooked drained beans into the tomato gravy.
Stir fry the beans until the beans get well coated with the tomatoes.
Cover the pan, turn the heat to low and simmer the beans until you notice the beans are well coated with the spices and tomatoes.
Check the salt and seasoning and adjust to suit your taste.Now we will proceed to make the Shakshuka.Heat a skillet pan over medium heat.
Add the baked beans, oats and the drained water from the beans to the skillet and bring it to a brisk boil.Gently break  the eggs directly on to the beans and do not mix at all.
Lower the heat, cover and allow the entire mixture to slowly cook until the eggs are cooked through.When the eggs are no longer translucent, turn off the heat and garnish the Shakshuka with freshly chopped coriander and serve.Serve the Shakshuka With Oats Recipes with  Whole Wheat Rosemary Focaccia Bread Recipe by the side for a wholesome breakfast or dinner.
You can also pair it up with a nice refreshing drink like Orange Mocktail Recipe.
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Ingredients: salt,coconut,mango (ripe),mustard seeds,red chilli powder,dry red chilli,curd,curry leaves,cumin seeds (jeera),coconut oil,methi seeds (fenugreek seeds),turmeric powder,green chillies

Kerala Special Mambazha Puliserry Recipe, 1 cup Fresh coconut - grated,1/2 teaspoon Mustard seeds,Salt - to taste,1 cup Curd (Dahi / Yogurt) - whisked,4 Mango (Ripe),1 teaspoon Cumin seeds (Jeera),2 Green Chillies - sliced lengthwise,1 teaspoon Red Chilli powder,2 teaspoon Coconut Oil,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1/4 teaspoon Turmeric powder (Haldi),2 Dry Red Chilli - cut into halves,1 sprig Curry leaves, 50, Kerala Recipes, To begin making the Kerala Special Mambazha Puliserry recipe, first heat a heavy bottomed pan with 2 cups of water.Add the mangoes, green chillies and cook covered for 10 to 15 minutes over low flame.
You can optionally squeeze out some pulp to make a gravy.When the mangoes are simmering, prepare the masala paste by grinding coconut, cumin seeds, turmeric powder, chilli powder in a mixer jar using 1/4 cup of warm water to a smooth paste.Once the mangoes are cooked, add the ground masala paste and cook the Mambazha Puliserry over low flame for 5 to 7 minutes in the same pan.Now add the whisked curd and give the Mambazha Puliserry a brisk boil and turn off the heat.
Check the salt and spices and adjust accordingly.
Heat a tadka pan with coconut oil over medium heat; add the mustard seeds, methi seeds and allow them to crackle.
Add the dry red chillies and the curry leaves and stir fry for a few seconds.Pour the tempering over the Mambazha Puliserry and transfer to a serving bowl and serve hot.Serve Kerala Special Mambazha Puliserry with hot Steamed Rice and Elai Vadam for a delicious weekday meal.
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Ingredients: basmati rice,salt,green chilli,mint leaves (pudina),white broad beans,green peas (matar),cloves garlic,virgin olive oil,green zucchini

Broad Bean And Courgette Zucchini Pilaf Recipe, 1 cup Basmati rice,2 cloves Garlic,Salt - to taste,1 Green Chilli - slit,Extra Virgin Olive Oil - for cooking,1 Green zucchini - sliced or diced,1/4 cup Green peas (Matar) - steamed,1/2 cup White broad beans - steamed,50 grams Mint Leaves (Pudina), 50, Continental, To begin making the Broad Bean and Courgette Zucchini Pilaf Recipe, first get all the ingredients ready.To begin, we will first cook the rice.
Into a saucepan, add the rice, along with green chilli, salt, a tablespoon of olive oil and 2 cups of water.
Bring the rice to a brisk boil.Once the rice comes to a brisk boil, turn the heat to low, cover the pan and cook the rice until all the water is absorbed.
This will take about 15 to 20 minutes.
Once all the water is absorbed, turn off the heat and allow the rice to rest for another 15 minutes.After 15 minute of resting, use a fork and fluff the rice up.
Keep the rice aside.Next step, steam the green peas and broad beans along with a little salt until soft.
Keep this aside.Next, we will roast the zucchini along with the garlic.
Heat a teaspoon of oil in a wok; add the zucchini and the whole garlic, sprinkle some salt and stir fry on high heat until the zucchini has slightly softened.
Once the zucchini is cooked, turn off the heat.Our final step is to combine all the ingredients to make the Broad Bean and Courgette Zucchini Pilaf Recipe.Into a large mixing bowl, add layers of the rice, broad beans, peas, zucchini and the mint.
When you add them in layers, it becomes easy to combine them well.Drizzle a teaspoon or more of olive oil and stir gently to combine.
Check the salt levels and adjust to suit your taste.Serve the Broad Bean and Courgette Zucchini Pilaf along with Greek Yogurt Dip - Tzatziki for a Sunday Lunch or a Weeknight Dinner.
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Ingredients: tomato,cumin powder (jeera),garam masala powder,green chilli,amchur (dry mango powder),asafoetida (hing),bay leaf (tej patta),coriander (dhania) leaves,chaat masala powder,red chilli powder,methi seeds (fenugreek seeds),cumin seeds (jeera),tamarind paste,coriander powder,potato (aloo),turmeric powder,kasuri methi (dried fenugreek leaves),mustard oil oil

Patiala Aloo Recipe, 1/2 teaspoon Turmeric powder (Haldi),2 teaspoons Tamarind Paste,1 teaspoon Cumin powder (Jeera),2 tablespoons Mustard oil - or cooking oil,1 Asafoetida (hing) - a pinch,1/2 teaspoon Amchur (Dry Mango Powder),1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Chaat Masala Powder,1/2 teaspoon Garam masala powder,1 Green Chilli - slit,5 Potatoes (Aloo) - peeled and cut into cubes,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1 Bay leaf (tej patta),1/3 cup Homemade tomato puree,1/3 cup Coriander (Dhania) Leaves - finely chopped,1 teaspoon Kasuri Methi (Dried Fenugreek Leaves), 35, North Indian Recipes, To begin making the Patiala Aloo Recipe, keep the peeled and cubed potatoes immersed in salt water to avoid discoloration.
Heat a deep bottomed pan with mustard oil on high heat and take it to smoking point.
Reduce the flame once it reaches the smoking point, add the cumin seeds, bay leaf, fenugreek seeds, asafoetida and allow it sizzle.
Right after, drain the water off the potatoes and add them into the pan.
Now add the slit green chilli, salt, turmeric powder and give it a good mix.
Cover and cook until the potatoes are almost done.
This will take a good 12-15 mins on medium-high flame.
Now open the lid, and reduce the flame.
Ensure that the potatoes have cooked through.
To the aloo add, red chilli powder, cumin powder, coriander powder, amchur, chaat masala and garam masala.
Sprinkle a few drops of water and give it a good stir.
Next add in the tomato puree and the tamarind paste, such that the potatoes get well coated with this spice-tomato masala.
Continue to cook the Patiala Aloo for another minute or two, until the raw smell of the tomatoes go away.
Finally mix in the chopped coriander leaves and transfer the Patiala Aloo to a serving bowl and serve hot.
Serve Patiala Aloo Recipe along with Dhaba Style Dal Fry , Phulkas, Dhaba Style Spicy Ghee , Boondi Raita, Pickled Onions followed by a dessert of  Thandai Shahi Tukda .
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Ingredients: baking powder,hung curd (greek yogurt),milk,eggs,ragi flour (finger millet nagli),curd,muesli saffola fruit rush,strawberries dices,oats flour,sunflower oil

Muesli Oats Cupcake Filled with Yogurt and Strawberries Recipe, 1 cup Muesli - Saffola Fruit Rush,1 teaspoon Baking powder,1/4 cup Ragi Flour (Finger Millet/ Nagli),1/2 cup Milk,1 tablespoon Sunflower Oil,1/2 cup Curd (Dahi / Yogurt),1 cup Hung Curd (Greek Yogurt) - low fat & whisked,1 cup Oats Flour,1 Egg white,200 grams Strawberries - cut into dices, 45, Continental, We begin making the Muesli Oats Cupcake Filled with Yogurt and Strawberries Recipe pre heat the oven at 180 degree Celsius for about 10 minutes.
Add egg, oil and yogurt in a bowl and whisk it till it fluffs up.Then later slowly add in the dry ingredients such as oats flour, ragi flour, muesli and baking powder.
Combine them slowly using a spoon.The mixture will thicken up as the oats and muesli will absorb moisture.
So you can add some milk and adjust the consistency of the batter.
It should be quiet thick and not too thin.Grease your cupcake tray, and add a heap tablespoon of the batter in each of the cupcake molds, do not over fill it.Bake the cupcake at 180 degree Celsius for about 25 minutes.
To check, insert a knife and if it comes out clean then it is done.Keep it outside to cool down, once it is done, add a dollop of yogurt on each cupcake and top it with some strawberries and serve.Serve the Muesli Oats Cupcake Filled with Yogurt and Strawberries Recipe as a healthy breakfast , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Muesli_Oats_Cupcake_Filled_with_Yogurt_and_Strawberries_Recipe_.jpg, 10
Ingredients: salt,cumin powder (jeera),rosemary,wheat brown bread,eggs,milk,red chilli flakes,garlic,lemon,thyme leaves,flour (maida),chicken breasts bless,garam masala powder,dried oregano

KFC Style Crispy Chicken Popcorn Recipe, 1 tablespoon Lemon juice,1 tablespoon Milk,1 teaspoon Cumin powder (Jeera),1 teaspoon Dried Thyme Leaves,Salt - to taste,250 grams Chicken breasts - boneless,1 teaspoon Garam masala powder,4 Whole Wheat Brown Bread,1 Whole Egg,1 teaspoon Red Chilli flakes,2 teaspoon Garlic - minced,1 teaspoon Rosemary,1/2 cup All Purpose Flour (Maida),1 teaspoon Dried oregano, 35, American, To begin making the KFC Style Crispy Chicken Popcorn, wash the chicken thoroughly, cut into small cubes.To marinate the chicken, in a mixing bowl, combine chicken, minced garlic, lemon juice, oregano, thyme, rosemary, chili flakes and salt.Alternatively if you do not have these herbs available individually, you can use 3 teaspoons of mixed herbs or any herbs of your choice.
Let this sit for about 20 minutes.In the meanwhile, heat a griddle on medium-high flame, toast the slices of bread until crispy.
Allow it to cool.
 In a mixer jar, grind the toasted bread until you get coarse bread crumbs.
Transfer the bread crumbs to a bowl, add cumin powder and garam masala mix and set aside.In another bowl, break the egg, add milk to the eggs and whisk lightly, set aside.Place the maida in a bowl and keep it ready.
Heat a paniyaram pan on medium-high flame until steaming hot.
Put a little oil in each of the cavities.Arrange the components in the sequence of - chicken, egg, maida, bread crumbs.To coat the chicken popcorns, first start by dipping the marinated piece of chicken in egg, then roll in maida, dip it in egg once again, and finally roll it in the bread crumbs.Drop the chicken popcorns in each of the cavities and allow to cook and become crispy.
After 3-4 minutes, flip the chicken on to the other side.
Allow to cook.
Drain on a kitchen towel so that it absorbs the excess oil.
Serve hot.Alternatively, you can also deep fry the Crispy Chicken Popcorn in a frying pan until the popcorns turns golden in colour.Serve KFC Style Crispy Chicken Popcorn as appetizer with Cottage Cheese Dip Recipe With Pepper and Olives or Tzatziki Recipe - A Greek Yogurt Dip or Sriracha Hummus for your house parties or a potluck party.
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Ingredients: corn flour,eggs,milk,sugar,cinnamon stick (dalchini),lemon,vanilla

Custard Milk Recipe-Spanish Custard, 1 teaspoon Lemon zest,1 teaspoon Corn flour,1 teaspoon Vanilla Extract,1 Whole Egg,2 inch Cinnamon Stick (Dalchini),2 cups Milk,4 teaspoon Sugar, 150, Mexican, To begin making the Natillas de Leche Recipe, heat 1 cup milk with lemon zest, cinnamon stick and 2 teaspoon sugar.
Do not boil them.Once it is hot, switch off the heat and place it aside to cool them.In another bowl, separate the yolk from the egg and discard the white, add the remaining sugar into the yolk and whisk it well till it fluffs up.Add remaining 1 cup of milk with 1 teaspoon corn flour into the yolk mixture and whisk well till there are no lumps.Remove cinnamon sticks from warm milk and keep the milk back on the stove on simmer.Add vanilla essence, and slowly add the milk and corn flour mixture and keep whisking till it thickens.Switch off the heat and pour the custard into ramekin molds and refrigerate for 2 hours before serving.Serve the Natillas de Leche Recipe along with bread pudding or a Caramel Bread Pudding Recipe or just a warm Lemon Pound Cake  to end your meal with a comforting dessert.
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Ingredients: salt,hung curd (greek yogurt),corn flour,black sesame seeds,red chilli powder,crusty bread log,sugar,onion,sesame seeds (til seeds),green chillies,sunflower oil

Sesame Bread Patties Recipe (Bread Cutlets), 1 teaspoon Black sesame seeds,3 tablespoons Sesame seeds (Til seeds),Salt - to taste,Sunflower Oil - for shallow frying,3 Green Chillies - finely chopped,1 Onion - finely chopped,1/2 teaspoon Sugar,1 tablespoon Corn flour,4 tablespoons Hung Curd (Greek Yogurt),1/2 teaspoon Red Chilli powder,1 Crusty bread log, 50, Indian, To begin making the Sesame Bread Patties (Cutlets) Recipe first prepare the sliced bread by trimming the sides.
In a bowl pour some water.
Dip 6 of the 10 bread slices into the water, immediately take them out and squeeze out as much of the water as possible.Place the soggy bread in a bowl.
Over this, crumble the remaining slices of bread and mash it all up together to form a soggy dough.To the dough add the hung curd, finely chopped onions and green chillies.
Mix well and sprinkle in the black and white sesame seeds, sugar, red chilli powder, salt and cornflour.
Mix it all together very well till it forms a mixture that is wet, but not so soggy that it cannot be easily handled.Set the mixture aside for 10-15 minutes to rest.
Then divide it into 12-14 equal parts and shape them into small patties.
To shape the patties with ease, it may help to grease your palms with a little oil so that the batter doesn't stick.The patties shouldn’t be too thick, as that will make it take longer to cook and absorb too much oil.
Ensure that they are thin enough to cook easily and also hold shape.Preheat a skillet on medium heat.
Place the patties on the skillet, drizzle some oil on the top and cook them evenly until golden brown and crisp on both sides.Keep turning them around until they are golden on both sides.
Once done, remove the patties and place them on kitchen paper to drain the excess oil.Serve the Sesame Bread Patties (Bread Cutlets) along with lime wedges, tomato ketchup or Salad and serve it for a weeknight dinner.
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Ingredients: cashew nuts,salt,red chillies,rice,mustard seeds,fennel seeds (saunf),betel leaves (paan),cloves garlic,black peppercorns,curry leaves,white urad dal (split),sesame seeds (til seeds),cumin seeds (jeera),peanuts (moongphali),chana dal (bengal gram dal),sunflower oil

Kongunadu Style Vetrilai Saadam Recipe - Betel Leaves Rice, 1/4 cup Roasted Peanuts (Moongphali),Salt - as required,2 teaspoons Sunflower Oil,1/2 teaspoon White Urad Dal (Split),1 teaspoon Mustard seeds,2 cups Cooked rice,5 Betel leaves (paan),10 cloves Garlic - crushed,1 tablespoon Cumin seeds (Jeera),2 tablespoons Sesame seeds (Til seeds),10 Cashew nuts,1/2 teaspoon Chana dal (Bengal Gram Dal),4 Fresh Red chillies - chopped,1 tablespoon Fennel seeds (Saunf),1 sprig Curry leaves,1 teaspoon Whole Black Peppercorns, 25, Kongunadu, To begin making Kongunadu Style Vetrilai Sadam Recipe, wash and cook rice adding just sufficient water so that the rice is not sticky and the grains are cooked yet separate.
You can also use leftover rice for preparing this.Next, we will prepare the masala for the rice.Dry roast Cumin seeds, Fennel seeds, Pepper seeds and Sesame seeds until golden.Add the curry leaves and roast for another minute.
Allow it to cool completely and grind into a coarse powder.
Heat a Kadai with oil, add mustard seeds, chana dal and Urad dal.
Once the dals turn golden brown add curry leaves, chopped red chillies, peanuts and cashews.Saute until the cashews and peanuts turn golden color.
Add crushed garlic and saute until raw smell goes away.
Tear the betel leaves roughly and add it to the pan and saute until the leaves shrink.
Now add the ground masala powder and stir all ingredients well for a minute.
Turn off the heat and add cooked rice along with required salt.
Toss and mix well until everything is combined.
Check for salt an serve Kongunadu Style Vetrilai Sadam hot.Serve Vetrilai Sadam or Betel Nut Leaves Sadam along with Tomato Cucumber Raita and Masala Vadai for a wonderful Sunday lunch.
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