anandhuvasudev/southindiandish huggingface dataset:
Ingredients: peanut oil,salt,mustard seeds (kuria),kashmiri red chilli powder,asafoetida (hing),jaggery,amla (nellikai gooseberry),methi seeds (fenugreek seeds) (kuria),turmeric powder

Amla Achaar Recipe | Hot & Sweet Indian Gooseberry Pickle, 1 teaspoon Asafoetida (hing),1/4 cup Jaggery - grated,1/4 cup Salt,1/4 cup Mustard seeds - (kuria-halved),2 tablespoons Turmeric powder (Haldi),1/4 Cup Kashmiri Red Chilli Powder,1/2 kg Amla (Nellikai/ Gooseberry),1 tablespoon Methi Seeds (Fenugreek Seeds) - (kuria-halved),1-1/2 Cup Peanut oil, 45, Indian, To begin making Amla Achaar Recipe | Hot & Sweet Indian Gooseberry Pickle, select green, unblemished amla (gooseberry) for this pickle.
Wash the Amla, pat dry and prick all over with fork.
Keep them in a colander.Heat up 4-5 cup water in a big saucepan.
Keep the colander of Amla over it and cover it.
Let the Amla cook on the steam for about 20 minutes.
Meanwhile dry roast the fenugreek kuria on a heated skillet until fragrant.
Cool and grind to powder.Let the amla cool down after steaming.
Once it is cooled, remove seed and make small wedges of the cooked amla using a knife.
Wear hand gloves while doing so as handling amla for a long time make cause blackening of nails in few cases.In a big mixing bowl, first spread the Amla wedges.
Now sprinkle the Turmeric powder all over it followed by the Fenugreek powder, Hing , Mustard Seed dal , Salt and Red Chili powder.Mix it nicely with a spatula.
Now add in the grated Jaggery and mix again.Heat up the Oil in a kadai, on a low to medium heat until heated but not fuming.
Put off the heat and let the oil cool down a bit.
Now add this Oil to the pickle masala and mix very well.
Keep the pickle covered overnight.
Next day oil will float up .
Stir it again and fill in clean and dry glass jars.
The oil layer should always cover the pickle in the jar.
This pickle stays good at room temperature for about 2-3 months.
But color may darken slightly, hence you can refrigerate.
Serve Amla Achaar Recipe | Hot & Sweet Indian Gooseberry Pickle as an accompaniment with Carrots & Sweet Potato Stuffed Paratha Recipe or along with Steamed Rice and Thatta Payaru Sambar Recipe (Black Eyed Beans Sambar)., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/poonampagar-gmail.com/amla-achaar-recipe-hot-sweet-indian-gooseberry-pickle.jpg, 9
Ingredients: ice cubes,palm sugar (if ),cranberry juice,rose water drop rose essence,watermelon

Watermelon Cranberry Mocktail Recipe, Ice cubes - to serve,1 cup Cranberry juice,1 teaspoon Rose water - or a drop of rose essence (optional),250 kg Watermelon - diced and deseeded,Palm sugar - (if required), 20, Continental, To begin with Watermelon-Cranberry Mocktail, blend watermelon, cranberry juice, rose syrup/essence and palm sugar in a juicer.Add water and make sure everything is mixed well.Serve chilled with ice cubes.Serve Watermelon-Cranberry Mocktail to your guests with some homemade snacks like Mozzarella Stuffed Potato Balls and Mushrooms On Toast.
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Ingredients: salt,coconut,mustard seeds,curry leaves,curry leaves,dry red chillies,cumin seeds (jeera),button mushrooms,turmeric powder,green chillies,sunflower oil

Mushroom Thoran Recipe-Kerala Style Mushroom Sabzi, 1/2 teaspoon Turmeric powder (Haldi),4 Shallots,2 Green Chillies,2 sprig Curry leaves,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,4 tablespoon Fresh coconut - grated,5 Curry leaves,2 Dry Red Chillies,1/2 teaspoon Cumin seeds (Jeera),2 tablespoon Sunflower Oil,20 Button mushrooms - finely chopped, 40, Kerala Recipes, To prepare this easy Mushroom thoran Recipe-Kerala Style Mushroom Sabzi, prep up with all the ingredients first.Grind all the ingredients meant for spice paste into a thick coarse paste by adding 1/3 cup water.Heat a kadai and add oil.
Add mustard seeds and after they splutter, one by one add the other ingredients meant for tempering and mix well.Add the finely chopped mushrooms and turmeric powder and mix well.
After some time water will be released from the mushrooms.
Cook it for 10 to 15 minutes till the mushrooms appear tender.Now add the ground coconut paste to the mushrooms and cook uncovered for 10 minutes.Add salt to taste and give it a stir.
Serve Kerala Style Mushroom thoran Recipe-Kerala Style Mushroom Sabzi with Steamed rice and Cheriya Ulli Sambar.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Mushroom_Thoran.jpg, 11
Ingredients: salt,mustard seeds,jaggery,mango (ripe) variety,dry red chilli,curry leaves,asafoetida (hing) (generous ),coconut oil,green chillies

Coorg Style Kaad Manga Curry Recipe -Sweet & Spicy Mango Curry, Salt - to taste,1/4 cup Jaggery,5 Green Chillies - crushed (adjust to taste),1 teaspoon Mustard seeds,4 Mango (Ripe) - small variety,1 Dry Red Chilli - broken,1 tablespoon Coconut Oil,1 pinch Asafoetida (hing) - (a generous pinch),1 sprig Curry leaves, 30, Coorg, To begin making Coorg Style Kaad Manga Curry Recipe, first wash the ripe mangoes.Using a knife to remove their tip and lightly make 2-3 vertical cuts on each mango to help cook better.Take a sauce pan, cook the mangoes with sufficient water, until they are soft and cooked thoroughly on a medium high heat.When the color of the mango peel appears soft, you know they are cooked.
It might take 10 minutes depending on the heat.
Switch off once done and drain water into a bowl (reserve for later) and keep the whole mangoes in the pan and allow the mangoes to cool till handleable.You can also keep the saucepan in a plate filled with cold water to fasten this process.Once the mangoes cool, peel them.
You will be able to peel the mangoes easily using your fingers.Put the mango peels into the bowl with the reserved water and extract any more remaining pulp by squeezing with hand.
Discard peel once done and reserve the water as you do.Now squeeze cooked mangoes with hands to make the curry pulpy, using a masher is difficult with fibrous pulp on the seed of mango.Do not discard the stone within, since the fibrous pulp attached to the stone is slurpy to try, while having the curry and you will love this experience for sure.Keep saucepan back on a medium heat, add crushed green chilli, salt and jaggery to the pan with mango pulp and seed/stone and mix well.Adjust taste and consistency of the Kaad Manga Curry Recipe by adding water if required.
Let it simmer for a few minutes and switch off heat.In a tadka pan, heat a little coconut oil and splutter mustard seeds.
Once the mustard seeds splutter, add hing, broken red chilli and curry leaves.
Turn off the heat after the curry leaves crackle.
Pour the tadka on Kaad Manga Curry Recipe and give it a quick stir.
Close the lid of the pan and allow the Kaad Manga Curry to sit for about 10 minutes before serving.
Serve this lip smacking good Coorg Style Kaad Manga Curry along with steamed rice or Mangalorean Neer Dosa Recipe or Coorg Style Kadumbuttu/Kadambuttu Recipe and Sabudana Sandige Recipe , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/__Coorg__Kaad_Manga_Curry_tiny_mangoes__sweet_and_spicy.jpg, 9
Ingredients: salt,guava,jaggery,cloves garlic,curry leaves,white urad dal (split),parsley leaves,lemon,peanuts (moongphali),green chillies,sunflower oil

Ripe Guava Chutney Recipe (Amrood Ki Chutney), 1 tablespoon Lemon juice,2 Green Chillies,2 cloves Garlic,1/3 cup Roasted Peanuts (Moongphali),Salt - to taste,2 Guava,1 tablespoon Parsley leaves - finely chopped,1 tablespoon Sunflower Oil,1 teaspoon Jaggery,3-4 Curry leaves,1 tablespoon White Urad Dal (Split), 45, Indian, To begin making the Ripe Guava Chutney, first peel the ripe guavas and cut them into large pieces.
Take all pieces into microwave safe pan and add 1/3 cup of water and a pinch of salt into it.Cook for 10 minutes into microwave and let them cool at room temperature.Mash the guava pieces and remove the seeds form them by draining the mixture carefully.In a mixer jar, add mashed guava, chillies, peanuts, finely chopped parsley, garlic, lemon juice, jaggery, salt and make a smooth paste of it.For tempering, take one pan, heat the oil into it and add black gram split, curry leaves.
Let them simmer.
Add this tempering into the smooth paste.The Ripe Guava Chutney is ready to served with ajwain besan ka paratha., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Reena_Vyas/Ripe_Guava_Chutney_Recipe.jpg, 11
Ingredients: salt,green chilli,red chilli powder,cloves garlic,tomato ketchup,onion,thyme leaves,mussels,parmesan cheese,sunflower oil sauting,turmeric powder

Stuffed Mussels Recipe, Salt - if required,1 Green Chilli - finely chopped,1/2 teaspoon Turmeric powder (Haldi),1/2 Tablespoon Tomato Ketchup,1 teaspoon Red Chilli powder,1 Onion - finely chopped,1/2 teaspoon Dried Thyme Leaves - optional,Parmesan cheese - for garnishing (optional),30 Mussels - big ones,4 cloves Garlic - minced or grated,1 Tablespoon Sunflower Oil - for sauting, 30, Indian, To begin making the Stuffed Mussels recipe, open the mussels and remove the meat out.
Wash and keep around 15-20 shells to stuff later.In a medium wok, kept on medium heat, add oil and saute garlic and onions till onions become translucent.
Add green chilies, thyme, red chili powder and fry for few more seconds.Add mussel meat, cover and cook on medium heat for 7-8 minutes.
Sprinkle turmeric powder and mix.Add ketchup, mix and remove from heat.
Take a teaspoon of mixture and scoop into each of the mussel shells.
Place all the stuffed shells on a baking pan.Sprinkle some Parmesan cheese on each of the stuffed shells and broil for about 4 minutes at 350 degree Fahrenheit.
Remove out and serve immediately.
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Ingredients: salt,tamarind water,coconut,mustard seeds,asafoetida (hing),ajwain (carom seeds),jaggery,cloves garlic,dry red chilli,curry leaves,pearl onion (sambar onion),coriander (dhania) seeds,white urad dal (split),dry red chillies equy,horse gram dal (kollu kulith),sunflower oil

Hurali Kalu Chutney Recipe - Horse Gram Chutney Recipe, 1 teaspoon White Urad Dal (Split),2 tablespoon Fresh coconut,4 Dry Red Chilli,2 sprig Curry leaves,2 cloves Garlic,1 tablespoon Tamarind Water,Salt - to taste,1/2 cup Horse Gram Dal (Kollu/ Kulith),2 Dry Red Chillies - cut equally,1 teaspoon Mustard seeds,1/2 teaspoon Coriander (Dhania) Seeds,1 tablespoon Sunflower Oil,1/2 teaspoon Asafoetida (hing),1/2 teaspoon Jaggery,2 teaspoon Ajwain (Carom seeds),1 cup Pearl onions (Sambar Onions) - peeled,2 teaspoon Sunflower Oil, 20, Karnataka, To begin making the Hurali Kalu Chutney Recipe - Horse Gram Chutney Recipe by heating the kadai with little oil.
Add in the jeera seeds, curry leaves, dry red chillies and coriander seeds.
Let it splutter.Once the seeds have spluttered, slowly add in the pearl onions and garlic and saute till it is translucent.
Once that is done you can add the horse gram and saute till it puffs up.
Once done turn off the heat and leave it to cool down.Then grind the sautéed ingredients along with jaggery, coconut and tamarind into a smooth paste.For the tadka, heat oil in a small tadka pan and splutter mustard seeds.
Add the  urad dal and saute till the urad dal turns golden brown in colour.
Once done add the curry leaves, dry red chilies and hing.
Saute for a few seconds till curry leaves are crisp.
Turn off the heat.
Slowly add this on top of the Hurali Kalu Chutney and serve.Serve the Hurali Kalu Chutney Recipe - Horse Gram Chutney Recipe along with Steamed Idli or Dosa to enjoy your breakfast in a healthy way.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Hurali_Kalu_Chutney_Recipe_Horse_Gram_Chutney_Recipe_.jpg, 16
Ingredients: salt,singhade (water chestnut),paprika powder,coriander (dhania) leaves,red chilli flakes,cloves garlic,virgin olive oil,black pepper powder

Stir Fried Water Chestnuts Recipe, 1/2 teaspoon Red Chilli flakes,4 cloves Garlic,Salt - to taste,Extra Virgin Olive Oil - to taste,12 Singhade (water chestnut) - peeled,Coriander (Dhania) Leaves - chopped (to garnish),2 teaspoon Paprika powder,1 teaspoon Black pepper powder, 25, Asian, To begin making the Stir Fried Water Chestnuts recipe, firstly heat olive oil in a pan.Once the oil is hot, add the water chestnuts.
After 1 minute, add garlic, mix and let it cook for 3 to 4 minutes.After 3 to 4 minutes, add paprika powder, black pepper powder and salt into the pan.
Mix well.
Add red chili flakes into the pan and let the water chestnuts cook for 5 to 7 minutes.
Once it is done, switch off the gas and garnish it with fresh coriander leaves.Serve Stir Fried Water Chestnuts along with Homemade Spicy Ramen with Tofu for your weeknight dinner.
You can also serve it as a tea time snack with a hot cup of Masala Chai., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/garimasgautam-gmail.com/STIR_FRIED_WATER_CHESTNUTS.jpg, 8
Ingredients: butter grease the pan,salt,cayenne pepper,eggs,dark chocolate chips,milk,sugar,vanilla,caster sugar,cocoa powder,flour (maida),butter,instant oats (oatmeal),cinnamon powder (dalchini)

Æbleskivers Recipe- Danish Chocolate Pancake Puffs, 1/4 cup Dark Chocolate Chips,1/4 cup Butter - melted,2 tablespoons Caster Sugar - for garnish,1 cup Milk,1 teaspoon Vanilla Extract,1 Whole Egg,2 tablespoons Butter - to grease the pan,1 pinch Cayenne Pepper - powdered,1/2 cup All Purpose Flour (Maida),1/4 cup Cocoa Powder,1/2 teaspoon Sea salt,1/4 cup Sugar,1/2 cup Instant Oats (Oatmeal),1/4 teaspoon Cinnamon Powder (Dalchini), 30, European, To begin making Æbleskivers Recipe, take a big bowl add the melted butter and sugar and whisk till the sugar is melted.Break the egg and whisk well.Add the all purpose flour, oatmeal flour, unsweetened cocao, cinnamon, sea salt, cayenne pepper and mix well.
Add the milk and whisk it to a pourable pancake mix consistency.
Add in the vanilla extract, dark chocolate chips and fold in gently.Now, heat the paniyaram pan, brush it with little butter on each cavity.Pour a spoon full till half on each cavity and cook for 5 minutes.Once the bottom is cooked, slowly flip over and cook the other side for another 5 minutes and remove the Æbleskivers and keep aside.Likewise, prepare the rest of the Æbleskivers.Once the Æbleskivers are slightly cold, dust the powdered sugar over it and serve.Serve the Æbleskivers Recipe-Danish Chocolate Pancake Puffs along with a glass of hot milk or a Chikoo Banana Date Smoothie as an after school snack for the kids or as a light dessert at your next home party to surprise your guests.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Mexicano_Chocolate_bleskivers_Recipe_Danish_Chocolate_Pancake_Puffs.jpg, 14
Ingredients: milk powder,chikoo (sapota fruit) (sapotas) chickoo,sugar,milk full fat milk,( than )

Homemade Chikoo Ice Cream Recipe, 1 1/2 cups Milk - full fat milk is required,1 cup Sugar,250 grams Fresh cream - (little more than 1/2 cup),12 Chikoo (Sapota Fruit) - (sapotas) +1 chickoo for serving,1/2 cup Milk Powder, 45, Indian, To begin making Homemade Chikoo Ice Cream Recipe by cleaning and peeling the chikoos/sapotas and deseed them.Blend the fruit to make a smooth pulp with a hand blender or a mixer grinder and keep aside.Take a big steel vessel, add the cooking cream, milk powder, sugar & milk, using a hand whisk well till no lumps remain.Add the chikoo pulp and using a mixer, whisk it for 1 minute until all the ingredients are incorporated.
Taste the chickoo milk to adjust the sweetness.Transfer the chickoo milk to an airtight container (I used the Tupperware Ice cream box), Let the ice cream set for 2 hours to look and feel like a soft serve ice cream, remove it again and churn it in mixer for 2-3 minutes, transfer it to the air tight box again.This procedure is done to avoid crystallization of the ice cream.
Refreeze the ice-cream for 12-15 hrs.
Remember the freezer should be at maximum temperature & the ice-cream is made in air tight box.Serve this Homemade Chikoo Ice Cream Recipe with a few pieces of chikoos.
Serve it as a dessert after your scrumptious meal of Paneer Pav Bhaji on a weekday.
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Ingredients: salt,red bell pepper (capsicum),cumin powder (jeera),red chilli powder,gram flour (besan),curd,coriander (dhania) leaves,onion,cumin seeds (jeera),button mushrooms,turmeric powder,green chillies,flax seed powder (flax meal)

Besan Burji Recipe-Chickpea Flour Scramble Recipe, 1 Red Bell pepper (Capsicum) - finely chopped,2 sprig Coriander (Dhania) Leaves - finely chopped,1 teaspoon Cumin powder (Jeera),Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 cup Button mushrooms - sliced,1 teaspoon Red Chilli powder,2 Green Chillies - finely chopped,1 Onion - finely chopped,2 tablespoons Curd (Dahi / Yogurt),1 cup Gram flour (besan),1/4 teaspoon Turmeric powder (Haldi),1 tablespoon Flax seed powder (flax meal), 45, Indian, To begin making the Besan Burji Recipe we will make the batter and keep it ready.For the batter add gram flour, flax seed powder and curd into a large mixing bowl and keep aside.Heat a flat skillet, add oil and splutter the cumin seeds and fry the onions till it is translucent, once done add in the capsicum, mushrooms, green chilies and saute till the water from the mushrooms evaporate and the vegetables are cooked.Once the vegetables are cooked add in all the spice powders, turmeric powder, cumin powder and red chilli powder.
Stir well to combine.
Spread the vegetables evenly in the pan, then slowly pour in the mixed batter and cover all the vegetables.Cook on low heat for about 5 minutes.
The batter gets slowly cooked at the edges.
Now start mixing it slowly, making sure it does not become mushy.Keep stir frying till it becomes brown and takes in the texture of bhurji, add salt and coriander leaves at this point.
Serve the Besan Burji Recipe along with a Banana Almond & Prunes Smoothie Recipe as a healthy breakfast.
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Ingredients: tomato,salt,mustard seeds,coconut,cardamom (elaichi) podsseeds,potato (aloo),gram dal (pottukadalai),cloves garlic,curry leaves,coriander (dhania) leaves,coriander (dhania) seeds,onion,lemon,poppy seeds,cinnamon stick (dalchini),cloves (laung),avarekalu lilva beans,green chillies,sunflower oil

Karnataka Style Avarekalu Sagu Recipe-Hyacinth Beans/ Mochai Kurma, 2 Green Chillies,1 tablespoon Coriander (Dhania) Seeds,4 sprig Coriander (Dhania) Leaves - finely chopped for garnish,1 Potato (Aloo) - cut into cubes,2 teaspoons Sunflower Oil,Salt - to taste,1 Tomato - finely chopped,5 cloves Garlic,1 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Mustard seeds,1 Cinnamon Stick (Dalchini),1 Onion - finely chopped,1/2 cup Fresh coconut,1/2 tablespoon Lemon juice,2 teaspoons Poppy seeds,2 Cloves (Laung),2 cups Avarekalu / Lilva Beans,2 tablespoons Roasted Gram Dal (Pottukadalai),1 sprig Curry leaves, 45, Karnataka, To begin making Avarekalu Sagu Recipe, wash and pressure cook the hyacinth beans or avare and potato cubes with one cup water, salt for 2 to 3 whistles using a pressure cooker and keep aside.
Allow the pressure to release naturally.The next step is to make the sagu masala.
Into the mixer grinder, add the Roasted chana dal, garlic, green chillies, poppy seeds, coriander seeds, cinnamon stick, cardamom pods and cloves.
Add 1/4 cup of water and blend to make a smooth sagu masala paste.Heat oil in a pan over medium heat, add the mustard seeds and let it splutter.
Add the curry leaves and saute for a few seconds.
Add the chopped onion and saute until it turns translucent.Add the tomatoes and cook until it turns soft and mushy.Now, add the ground sagu masala paste, saute till the raw smell goes away.
This will take about 2 to 3 minutes over medium heat.Add the cooked hyacinth beans/ Avarekalu and potato, season with salt, add 2 cups of water, mix well.
Let the Avarekalu Sagu simmer for 10 minutes, so it all comes together as a thick sagu consistency.Turn off the heat, squeeze the juice of half a lemon and garnish with coriander leaves and stir.Give this delicious Avarekalu Sagu Recipe a try and serve it along with hot Malabar Parotta or Puri Recipe - Learn to Make Soft Puffed Puris At Home for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Avarekalu_Sagu_Recipe.jpg, 19
Ingredients: tomato,salt,ginger,arhar dal (split toor dal),coriander (dhania) leaves,ghee,red chilli powder,cloves garlic,aam papad (sun dried mango),cumin seeds (jeera),methi seeds (fenugreek seeds),turmeric powder,green chillies

Sindhi Toor Dal Recipe With Aam Papad - Aam Papad Dal Recipe, 1/2 teaspoon Turmeric powder (Haldi),4 Aam Papad (Sun Dried Mango) - pieces,Salt - to taste,2 teaspoons Coriander (Dhania) Leaves - finely chopped,1 Tomato - finely chopped,1 teaspoon Ghee,1 teaspoon Cumin seeds (Jeera),2 Green Chillies - slit,4 cloves Garlic - finely chopped,1 cup Arhar dal (Split Toor Dal),1/2 teaspoon Red Chilli powder,1/2 teaspoon Methi Seeds (Fenugreek Seeds),1 teaspoon Ginger - finely chopped, 30, Sindhi, To begin making Sindhi Toor Dal Recipe With Aam Papad, wash and soak the toor dal for 30 minutes.Pressure cook the soaked toor dal along with chopped tomato, ginger, turmeric, salt, 2 cups of water for 3 to 4 whistles.Allow the pressure from the pressure cooker release naturally.Once the pressure releases naturally, open the cooker and mash the dal well until dal forms a smooth consistency.
You can use a potato masher to do this.In a heavy bottomed pan, add the cooked toor dal on low heat and to this add the slit green chillies, sun dried mango pieces (Aam Papad), 1 cup water and let it simmer for 10 minutes till the mango tartness (katta) gets infused into the dal.Switch off the heat.
Heat ghee in a small tadka pan over medium heat; add cumin seeds, fenugreek seeds and let it splutter.
Add the chopped garlic and saute till it turns a bit brown.
Finally add the red chilli powder and turn off the heat.Pour this tadka over the prepared Sindhi Toor Dal Recipe With Aam Papad and garnish with coriander leaves.
Check the salt and adjust to taste accordingly.Serve the Sindhi Toor Dal Recipe With Aam Papad along with Steamed Rice and Tuk Patata for a simple Sindhi inspired weeknight dinner.
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