anandhuvasudev/southindiandish huggingface dataset:
Ingredients: black cardamom (badi elaichi),salt,kalonji (onion nigella seeds),mustard oil,fennel seeds (saunf),red chilli powder,bay leaf (tej patta) dried,garlic,cumin seeds (jeera),cinnamon stick (dalchini),mutton bless,lemon,turmeric powder,cloves (laung)

Meat Ka Achaar Recipe (Goat Pickle), Salt - as required,50 grams Garlic - sliced,1/2 teaspoon Turmeric powder (Haldi),2 tablespoons Fennel seeds (Saunf),2 teaspoons Kalonji (Onion Nigella Seeds),8 Cloves (Laung),1 inch Cinnamon Stick (Dalchini),Mustard oil - as required,1 tablespoon Cumin seeds (Jeera),1 kg Mutton - boneless,2 Black cardamom (Badi Elaichi),6 teaspoons Red Chilli powder,3 tablespoons Lemon juice,2 Bay leaf (tej patta) - dried, 65, Indian, To begin making the Meat Ka Achaar recipe, in a heavy bottomed pan of suitable size, add the meat, turmeric powder and salt.Cook the meat on medium heat (covered), stirring it occasionally to make sure it doesn’t stick to the bottom.
The meat will take about 40 minutes to cook though it depends on the size of the pieces.If the liquids dry up and you find the meat is sticking too much to the bottom of the pan, add water a tablespoon at a time and make sure all the water has completely dried up once the meat is cooked.In a separate heavy bottomed pan, heat the oil, add cardamom, cloves, cinnamon and bay leaf.Then add the cooked meat and keep the flame low-medium so as not to excessively fry the meat which in turn would make it hard.After a couple of minutes add the garlic and continue cooking for a minute or two.
* If using mustard oil, heat it to smoking point first, cool slightly then use as usual.Take it off the heat and add the fennel, cumin and nigella seeds.
Let it cool for 2 to 3 minutes then add the chilli powder and lemon juice.
Taste for salt and adjust accordingly.Store in a sterilized jar if you plan to keep it for long.
I keep the pickle refrigerated in a regular jar with a lid, as it never lasts more than a week.Simple and delicious, Meat Ka Achaar is enough to jazz up a simple meal, especially served with dal chawal or Tawa Parathas.
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Ingredients: ghee,milk,water,sugar,flour (maida),turmeric powder

Rajasthani Ghevar Recipe, 1-1/2 cups All Purpose Flour (Maida),1-1/2 cups Water,1/2 cup Ghee - more to fry,1/2 cup Milk,1 cup Water,1 teaspoon Turmeric powder (Haldi),1-1/2 cups Sugar, 45, Rajasthani, To begin making the Rajasthani Ghevar Recipe, get all the ingredients ready.
Pour ghee and cold milk in a bowl and whisk it well.
You can even use a hand blender to do the same.Blend it till ghee and milk emulsify into a smooth mixture and do not separate.
Sieve the maida and add into the mixture above and whisk again.Make sure that no lumps and the batter is smooth.
Add turmeric powder for colour and add water little at a time and mix it well into a smooth and pouring consistency.The consistency of the batter should be one string (such that if we drop the batter from the spoon, then it should fall like a string).Heat ghee in a deep frying pan.
The quantity of ghee should be half of the density of the vessel.
Heat it on high flame till the ghee gets very hot.
Check the right temperature by dropping a small amount of the batter and see if it immediately comes up without any delay.Pour batter into the ghee to make a big circle depending on the how thick ghevar you want to make.
I used two spoonsful of batter.
Pour the batter slowly in one continuous thin stream in the centre of the pan.Bubbles start spluttering all over the surface of oil.
Let the foam settle down.
If the centre point is totally covered , then use ladle to make little space in the centre and keep on pouring the batter.Take 1- 2 min interval between pouring of batter.Turn the heat to low once you have poured batter into the ghee.
Let it fry until it turns light brown in color.Once the ghevar has turned to brown in color, means it is cooked now.
Take out the ghevar in a plate lined with tissue paper.
A beautiful net shape would have formed.To prepare sugar syrup:Add water and sugar to saucepan.
Bring them to boil with occasional stirring.
After the boil, heat it on low flame for 5-6 minutes till you get a one-string consistency.
Now dip the ghevar into the sugar syrup for 1 to 2 min and take it out.
Keep the ghevar dipped in the syrup on a plate and tilt it, so that any excess syrup gets drained.Your delicious Rajasthani Ghevar recipe is ready.
Garnish the Ghevar with nuts to make it more tempting.Serve Rajasthani Ghevar Recipe after a festive meal of Aloo Tamatar Ki Sabzi, Ajwain Puri and Boondi Raita.
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Ingredients: salt,coconut,poha (flattened rice),dosa rice,watermelon rind

Karwar Style Kalingana Polo Recipe - Watermelon Rind Dosa, Salt - to taste,1/2 cup Fresh coconut - grated,1/2 cup Poha (Flattened rice) - soaked,1 cup Dosa rice,1 cup Watermelon rind, 70, Karnataka, To begin making Karwar Style Kalingana Polo Recipe- Watermelon Rind Dosa, wash and soak the dosa rice in water for 2 hours before we proceed to make the batter.Likewise, wash and drain the poha in water using a strainer and keep aside.Now in a mixer grinder, grind the watermelon rind along with grated coconut to a smooth paste.
Take it out in a mixing bowl.Add the soaked poha and dosa rice, season with salt and make a smooth dosa batter by adding very little water.The consistency of the batter should be a little thick.Leave the batter to ferment for 6 hours, before proceeding to make the dosas.Now, heat a dosa griddle/fat cast iron tawa on a medium heat, brush it with a little oil, pour a ladle full of the dosa batter, pour a teaspoon of oil on the sides.
Cover it with a lid and let the dosa cook in its own steam till done.Remove it on a plate and proceed to make rest of the Kalingana Polo similarly with the remaining batter.Serve the Karwar Style Kalingana Polo Recipe- Watermelon Rind Dosa along with Coconut Chutney Recipe and Dali Thoy Recipe (Karwar Style Toor dal Curry) for the weekend breakfast.
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Ingredients: tomato,salt,cumin powder (jeera),ginger,garam masala powder,green chilli,mustard seeds,bay leaf (tej patta),coriander (dhania) leaves,red chilli powder,peanuts (moongphali) husked,gram flour (besan),curd,coriander powder,potato (aloo),turmeric powder,cauliflower (gobi) florets,sunflower oil

Potato And Cauliflower In Peanut Curry Recipe, 1 tablespoon Red Chilli powder,1/2 teaspoon Cumin powder (Jeera),1 tablespoon Coriander Powder (Dhania),1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,3 Potatoes (Aloo) - diced,2 tablespoons Curd (Dahi / Yogurt) - (optional),1 teaspoon Mustard seeds,1/2 cup Gram flour (besan),1/2 teaspoon Garam masala powder,2 tablespoons Coriander (Dhania) Leaves - chopped,1 Green Chilli - chopped,1/2 cup Raw Peanuts (Moongphali) - husked,3 Tomatoes - pureed,1 tablespoon Ginger - made into paste,1 Bay leaf (tej patta),Sunflower Oil - as needed,2 cups Cauliflower (gobi) - florets, 45, Indian, To begin making the Potato & Cauliflower In Peanut Curry Recipe, dry roast the peanuts and remove the husk completely.
If you want you can roast them again for better flavor.
Collect the roasted peanuts in a grinder jar and grind to make a fine powder and keep aside.In a kadai/wok, heat a bit of oil and add bay leaf and mustard seeds and wait till they crackle.
Add grated ginger and saute.Now add besan and roast it for few seconds and immediately add the tomato puree in it and stir nicely.Add coriander powder, red chilli powder, turmeric powder, cumin powder and garam masala powder and fry the masala till oil starts leaving from sides.Now add curd (you can skip this step if you want) and fry for another minute or so.Once the masala starts smelling great and flavoured, add roasted peanut powder and mix nicely.Cook for another 2-3 mins and add cauliflower and potato pieces, add water to make the curry.
The curry is thick hence be careful while adding water.
Adjust salt and let the curry come to a boil.Simmer the gas, and cook the curry for another 5 mins on low flame with lid closed till the vegetables are cooked.Once the Potato & Cauliflower Curry is done, turn off the gas and transfer the curry in a serving bowl and garnish with some fresh coriander.Serve Potato & Cauliflower In Peanut Curry Recipe with Butter Naan and Mooli Raita for your weeknight dinner.
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Ingredients: salt,coconut,asafoetida (hing),mustard seeds,jaggery,curry leaves,white urad dal (split),dry red chillies,sesame seeds (til seeds),methi seeds (fenugreek seeds),cumin seeds (jeera),coconut oil,hog plum (amtekai),turmeric powder,chana dal (bengal gram dal)

Amtekai Gojju Recipe - Indian Hog Plum Curry, 4 to 5 Hog Plum (Amtekai),1 cup Fresh coconut - grated,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1/4 cup Jaggery,1 teaspoon Mustard seeds,1 teaspoon Chana dal (Bengal Gram Dal),4 to 5 Dry Red Chillies,3 tablespoons Coconut Oil,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1/4 teaspoon Asafoetida (hing),2 teaspoons Sesame seeds (Til seeds),1 sprig Curry leaves,2 teaspoons White Urad Dal (Split),1/2 teaspoon Cumin seeds (Jeera), 50, Indian, To begin making the Amtekai Gojju Recipe (Indian Hog Plum Curry), first get all the ingredients prepped and ready.Wash and lightly scrape the skin of the amtekai.
Cut amtekai to pieces and don't discard the seed.Place amtekai (hog plum) along with seed in a saucepan with a cup of water and jaggery and bring it to a brisk boil.
Once it comes to a boil, turn the heat to low and simmer until the amtekai (hog plum) is soft.
The pit (Seed) will be hard & is not edible but after cooking, it absorbs in all the flavors and spices.
It 's a wonderful treat to suck its juice.
Meanwhile in a small pan add few drops of oil.
Add all the ingredients mentioned under masala except coconut and sesame.
Roast them in medium low flame till red chillies becomes crisp and dal turns golden color.
Add coconut to that and just saute for about minute.
Once done, transfer all the ingredients to a mixer jar.Next,dry roast sesame seeds in the same pan till it turns golden.
Add the sesame seeds to the mixer jar containing other roasted masala ingredients.
Once it's little cooled, add little water and make a very smooth paste.Add gojju masala ground paste & salt to cooked amtekai (hog plum) and mix well.
Cook this in a medium flame till the amtekai gojju starts boiling.Turn the heat to low and add a tablespoon of raw coconut oil and allow it to boil for another 8-10 mins.
Stir in between and allow the amtekai gojju to thicken.
Check the salt and spices and adjust to suit your taste and turn off the heat.Transfer the gojju to a serving bowl.The final step is to make the seasoning.
Heat oil in a small pan over medium heat; add the mustard and allow it to crackle.
Add the curry leaves and asafoetida and stir for a few seconds and add this seasoning to the Amtekai Gojju.Serve the Amtekai Gojju along with steamed rice topped with ghee for a delicious lunch or a weeknight dinner or even for breakfast along with idlis or dosas.
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Ingredients: tomato,guava ( guavas them grinder),kosher salt,black pepper powder,salt,lamb ribs ribs attached,cloves garlic,soy sauce,cinnamon powder (dalchini),black pepper powder ground,mustard seeds,chinese spice powder,apple cider vinegar,water,sugar,worcestershire sauce,lemon,clove powder (laung),ginger,red chilli flakes,spring onion (bulb greens),vinegar

Ribs With Guava Barbecue Sauce Recipe, 1/2 teaspoon Red Chilli flakes,1 teaspoon Lemon juice,1 teaspoon Chinese 5 Spice Powder,2 tablespoon Sugar - (adjust),1/4 teaspoon Clove powder (Laung),2 cups Guava puree - (peel guavas and puree them in a grinder),1 tablespoon Worcestershire sauce,1 clove Garlic - minced,1 tablespoon Vinegar,3 tablespoons Lemon juice,1/2 teaspoon Cinnamon Powder (Dalchini),1 tablespoon Kosher salt,1 tablespoon Soy sauce,Salt - to taste,3 tablespoons Homemade tomato puree,1 tablespoon Mustard seeds,1 Spring Onion (Bulb & Greens) - minced,1/3 cup Apple cider vinegar,4 Lamb ribs - 2-3 ribs attached to bone,1/2 teaspoon Black pepper powder - fresh ground (adjust),2 tablespoons Ginger - minced,1/4 cup Water,1/2 teaspoon Black pepper powder - freshly crushed (adjust), 160, Continental, To begin making Ribs With Guava Barbecue Sauce Recipe, make guava barbecue sauce first.Get all the ingredients ready and puree guava in a mixer grinder, after deskinning.In a saucepan, combine the guava paste with the vinegar, tomato paste, lemon juice, soy sauce, worcestershire sauce, ginger, scallion, garlic, red chilli flakes, and water and bring the mixture to a boil.Cook the sauce in low flames till it is reduced to 1-1/4 cups.Add salt and pepper if required, since soy sauce and worcestershire sauce have salt and spice in them.Switch off and keep the guava barbecue sauce side to cool.Now to prepare the barbecued ribs, prepare the barbecue grill.Take a large mixing bowl and combine sugar, salt, dry mustard, Chinese five-spice powder, pepper, cinnamon powder and cloves powder to make a dry mix.
Sprinkle the mixture over the ribs.Place the ribs on the wire rack above the hot charcoal, bony side down.
Brush or spray some vinegar and lemon juice on top of ribs while grilling.Continue to grill for 20-30 minutes with the help of a long tong.Turn the ribs around carefully by holding then with a tong (but keep them bony side down) and spray once more with lemon juice and vinegar.Cover and grill until the meat is tender.Transfer the grilled ribs to a plate and brush the Guava Barbecue Sauce on both sides of the ribs and again grill directly over the fire for about 1 minute per side, until glazed and bubbling.Transfer the ribs to a serving platter and let rest for 5 minutes.Cut down between the bones and arrange the Ribs With Guava Barbecue Sauce Recipe on a platter and serve it with some rice, and salad with lemon wedges to make it a complete meal.
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Ingredients: salt salt,green chilli,ghee,rajgira flour (amaranth flour),curd,sugar,coriander (dhania) leaves,cinnamon stick (dalchini),cumin seeds (jeera),peanuts (moongphali),phool makhana (lotus seeds) ghee

Makhana Moongphali Ki Kadhi Recipe - Navratri Fasting/Vrat Recipe, 1 cup Curd (Dahi / Yogurt),2 sprig Coriander (Dhania) Leaves - finely chopped,1/2 cup Phool Makhana (Lotus Seeds) - roasted in ghee,1 inch Cinnamon Stick (Dalchini),1 teaspoon Ghee,1 tablespoon Rajgira Flour (Amaranth Flour),1 Green Chilli - slit,2 tablespoons Raw Peanuts (Moongphali) - steamed,1/2 teaspoon Sugar,1/2 teaspoon Cumin seeds (Jeera),Salt - or rock salt to taste, 50, North Indian Recipes, We begin making Makhana Moongphali Ki Kadhi Recipe (Navratri Fasting/Vrat Recipe) by getting all our ingredients ready.
In a saucepan, combine the yogurt, rajgira flour, salt and sugar along with 2 cups of water.
Whisk well and keep aside for later.
Place a pan on medium heat and add ghee.
Once the ghee is warm add the makhana, toast it until it pops out like popcorn.
Turn off the flame and keep it aside to cool.
In the same pan, add little more ghee and crackle the cumin seeds, green chilli and cinnamon.
Keep aside.
Your tadka is ready.
Place the saucepan containing the curd mixture on heat and cook on low heat for 4 to 5 minutes.
Stir continuously so that no lumps are formed.
Add the makhana and the steamed peanuts along with the prepared tadka to the kadhi and garnish with coriander leaves.
Your Makhana Moongphali is ready to be served.Serve your Makhana Moongphali Ki Kadhi with Sama Khichdi or Palak Khichdi and Satvik Carrot Sprouts Salad to make it a delicious meal.
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Ingredients: tomato,salt,khuskhus,coriander (dhania) leaves,water,ginger garlic paste,gram flour (besan),curd,dry red chilli,onion,cumin seeds (jeera),cloves (laung),coriander powder,green chillies,sunflower oil

Sindhi Dharan Ji Kadhi Recipe - Besan Tikkis In Tomato Gravy, Salt - as per your taste,1 teaspoon Ginger Garlic Paste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Dry Red Chilli,Coriander (Dhania) Leaves - finely chopped,2 teaspoon Coriander Powder (Dhania),2 Onions - pureed,2 cups Gram flour (besan),1 Onion - finely chopped,3 Tomatoes - pureed,2 Cloves (Laung),1 tablespoon Khuskhus,2 Green Chillies - chopped,2 tablespoons Sunflower Oil,3 cups Water,3 tablespoons Curd (Dahi / Yogurt), 30, Sindhi, To begin making the Sindhi Dharan Ji Kadhi Recipe, we have to first make the dharan or the besan chickpea flour tikkis.
In a bowl, mix the besan, salt, finely chopped onion, red chilli powder, khus khus and 2 tablespoons oil.
Mix all the ingredients well and then add the curd.Mix well together and make a soft dough with his mixture.
Make lemon sized balls with the dharan dough and press flat to make it into a cutlet shape.In a deep fry pan, add cooking oil and allow to heat up.
Once the oil is hot, add the prepared dharan/besan tikkis in it and fry until they are golden brown.
Drain the dharan/ tikki in a kitchen napkin to absorb the excess oil and keep it aside.
In a heavy bottomed pan, add 2 teaspoons oil.
Once the oil is hot, add cumin seeds, cloves and let the spices sputter.
Next add the onion puree and saute until the puree changes colour.
Next add the ginger garlic paste and stir until the raw smell goes away.
This will take about 2 minutes.Next, add the tomato puree and chopped chilies.
and saute until, the gravy combines well.
Finally add in the coriander powder and mix well until the kadhi gravy comes together.Simmer and add the besan tikkis into the gravy.
Add 2 cups of water and cook the Dharan Ji Kadhi a low flame with the lid on.
Let the Dharan Ji Kadhi simmer until the tikkis turn soft.
Turn off the flameAdd finely chopped coriander leaves and serve your Dharan Ji Kadhi.Serve Dharan JI Kadhi along with Phulkas or Tawa Parathas along with a Carrot Salad for a simple dinner meal.
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Ingredients: yellow bell pepper (capsicum),salt,red bell pepper (capsicum),paprika powder,black peppercorns ground,cloves garlic,virgin olive oil,green bell pepper (capsicum),chicken breasts

Paprika Chicken Skewers Recipe, 1 Yellow Bell Pepper (Capsicum) - cubed,4 cloves Garlic - minced,2 tablespoons Paprika powder - (adjust),1 Red Bell pepper (Capsicum) - cubed,Salt - to taste,2 cups Chicken breasts - chopped into small chunks,Extra Virgin Olive Oil - as required,1 teaspoon Whole Black Peppercorns - freshly ground (adjust),1 Green Bell Pepper (Capsicum) - cubed, 55, Continental, To begin making the Paprika Chicken Skewers recipe, get prep with all the ingredients.
Take wood skewers and soak them in a bowl of cold water for about 20 minutes.Meanwhile in a bowl, combine cubed chicken, paprika, garlic, salt and 2 tablespoons of olive oil.
Mix  well to combine.Cover the bowl and place in refrigerator for about 2 hours.Combine all the cubed peppers in another bowl.
Add a little olive oil, pepper and salt and mix them together.Thread the chicken and peppers on wood skewers alternatively and broil in the Oven for about 20 – 30 minutes or until done.Turn the skewers every 5 minutes and brush with olive oil to get an even cooking.Alternately, you can also cook them on tawa/Skillet.
Make sure you brush them with olive regularly to help them from not getting burnt and remain moist.Serve Paprika Chicken Skewers as a party appetizer amongst others like Garlic Chicken Cheese Balls Recipe, Cheesy Garlic Broccoli Nuggets Recipe, and Loaded Baked Potato French Fries Recipe.
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Ingredients: salt,spring onion greens,ginger,corn flour,coriander (dhania) leaves,cloves garlic,carrot,onion,black pepper powder,green bell pepper (capsicum),coriander powder,veg hakka noodles,sunflower oil

Chinese Spiced Noodle Cutlets Recipe, 1 teaspoon Black pepper powder,150 grams Veg Hakka Noodles,3 tablespoons Corn flour,Salt - to taste,4 cloves Garlic - finely chopped,1 teaspoon Coriander Powder (Dhania),2 tablespoons Coriander (Dhania) Leaves - chopped,1 Onion - finely chopped,2 tablespoons Spring Onion Greens - finely chopped,1/2 Green Bell Pepper (Capsicum) - finely chopped,2 tablespoons Sunflower Oil - to shallow fry,1 inch Ginger - finely chopped,1 Carrot (Gajjar) - peeled and finely chopped, 40, Indo Chinese, To begin making Chinese Spiced Noodle Cutlets Recipe, boil the noodles according to the instructions on the pack and drain.
Soon after draining, pass it under running water to stop from over cooking.
Drizzle some oil and toss the noodles.
Keep aside.
Into a preheated kadai add some oil and add in the ginger, garlic, onions and saute till the onions turn translucent.
Once the onions have turned translucent add in the carrot, capsicum and salt to taste and saute till the vegetables are cooked yet firm.
Once done add the black pepper powder and coriander powder and saute till well combined.
Turn off the heat and let the vegetables cool.Once cooled combine the noodles with the vegetables and add little corn flour at a time to bring everything together.
Take handful of the noodles and vegetables and roll into balls and later flatten these and shape them into cutlets.
Keep them on a plate.
If your hands get sticky, simply dip them in water before rolling the cutlet.Heat a pan with oil, when the oil is hot  place the cutlets one by one on the tawa and shallow fry them on both sides till they turn brown.Once done darin them on an oil absorbent paper and serve the Chinese Spiced Noodle Cutlets Recipe with a lemon wedge and tomato ketchup.Serve Chinese Spiced Noodle Cutlets Recipe with Oats Almond Apple Date Smoothie Recipe as an after school snack.
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