anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,ginger,green chilli,cardamom (elaichi) podsseeds,cloves garlic,black peppercorns,pearl onion (sambar onion),curry leaves,sugar,cinnamon stick (dalchini),lemon,coconut oil,coconut milk,turmeric powder,shrimps deveined

Kerala Style Chemmeen Moilee Recipe - Prawn Curry, 1 teaspoon Sugar,4 cloves Garlic,1 inch Cinnamon Stick (Dalchini),Salt - to taste,1 Cardamom (Elaichi) Pods/Seeds,1 inch Ginger,Coconut Oil - for cooking,1 Green Chilli - slit,1 cup Coconut milk,1 Lemon juice,500 grams Shrimps - cleaned and deveined,1 teaspoon Turmeric powder (Haldi),1/2 cup Pearl onions (Sambar Onions),1 Tomato - chopped,1 sprig Curry leaves,1 teaspoon Whole Black Peppercorns, 30, Kerala Recipes, To begin making the Kerala Style Chemmeen Moilee Recipe - Prawn Curry, marinate the shrimps with turmeric powder and lemon juice and keep it aside for at least 15 minutes.Heat a kadai with oil, add cinnamon, cardamom pods, pepper corns and allow it to sizzle.
Add whole shallots and saute until they turn slightly brown.Once done add chopped ginger, garlic and saute until they soften.
Now add the tomatoes and salt to taste.
Do not mash them completely.
Cook till the tomatoes just turn soft.Once done add coconut milk along with turmeric powder and salt and bring it to a boil.
Stir in the sugar and slowly drop in the shrimps and cook in a medium heat for about 20 minutes till the shrimp are cooked.Once done turn off the heat and transfer the Kerala Style Chemmeen Moilee to a serving bowl and serve hot.Serve the Kerala Style Chemmeen Moilee Recipe along with Steamed Rice or kerala parotta and Cabbage Thoran.
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Ingredients: salt,amul,ginger,asafoetida (hing),water,sesame seeds (til seeds),also works,rice flour,green chillies,sunflower oil

Mullu Murukku Recipe - Chakli Recipe - South Indian Snack, Sunflower Oil - for deep frying,1 inch Ginger - chopped,1 teaspoon Salt - or to taste,1 tablespoon Sesame seeds (Til seeds),1/4 cup Fresh cream - amul cream also works,2 cups Rice flour,1/4 cup Water,1/4 teaspoon Asafoetida (hing),2 Green Chillies - chopped, 50, Tamil Nadu, To begin making the Mullu Murukku Recipe, keep all the ingredients ready.In a small jar of the mixer grinder, blend the cream, ginger and green chillies and make a smooth paste.Into a large mixing now, combine all the rice flour, the ground cream, green chilli, ginger paste, salt, hing and sesame seeds.
Add little water at a time and knead to make a soft dough.
Grease the Sev Press or the Sev Sancha with oil and place the plate which has one star into the press.Heat oil in a deep frying pan on medium high heat.Fill the Murukku dough into the press.
Prepare about 5 square pieces of aluminum foil each of size 2 inch.
Grease them with oil and arrange them in two lines on your work surface.Slowly start to press the Murukku dough into a spiral shape starting from the centre going outwards on the square strip of the aluminium foil.
(About 2.5 spirals).Gently lift the foil and slide the spiral Murukku into the hot oil from the side of the frying pan, so the oil does not splash on to you.Add about 3 or 4 more Murukku spirals into the frying pan.
Care not to overcrowd the pan, allowing all of them to stay afloat together and not a few sunken in between the others.Turn over once after a few seconds and fry until the Murukku is golden.
Drain the oil completely with a slotted spoon and allow the Murukku to cool completely.Press the remaining batches of the Murukku dough in the similar manner and deep fry on medium heat.
Cool the murukkus and store in airtight containers.Serve the Mullu Murukku Recipe as a tea time snack or make it for Festivals to share with friends and family , https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Easy_Malai_Butter_Murruku_Recipe__12_1600.jpg, 10
Ingredients: salt,basa fish fillets,corn flour,sunflower oil,eggs,coriander (dhania) leaves,thai red curry paste,paprika powder,onion,thai red chilli (birds eye chilli)(if you don'find birds eye chillies,lemon,fish sauce thai,galangal paste (if you don'find,garlic paste

Thai Fish Cake Recipe, 2 teaspoon Lemon juice,3 Onions - finely sliced,1 tablespoon Fish sauce - thai,1 tablespoon Thai Red Curry Paste,Salt - to taste,2 teaspoon Paprika powder,300 grams Basa fish - fillets,2 Thai Red chilli (Birds Eye Chilli) - finely chopped (if you don't find birds eye chillies,1 Whole Egg,1/4 cup Coriander (Dhania) Leaves - finely chopped,2 teaspoon Garlic - paste,1 tablespoon Corn flour,1 tablespoon Galangal - paste (if you don't find,Sunflower Oil - for frying (as required), 30, Thai, To begin making the Thai Fish Cake recipe, make a paste of the fish fillets by placing it in a mixer jar till you reach a very fine minced texture.
Transfer to a bowl and set aside.Now add egg, garlic paste, salt, galangal paste, spring onions, coriander leaves, birds eye chillies, thai fish sauce, thai red curry paste, lime juice, paprika into the mixer jar and  blend until smooth.In a mixing bowl gently mix together this freshly ground paste with the fish paste.Shape the fish cake mixture into small patties, by rolling them between your palms and slightly flattening them and lightly dust with cornflour.
Refrigerate for 15-30 minutes.Heat the oil in a frying pan on medium-high heat and fry the fish cakes until crisp and brown, turning every time to cook evenly.Remove from the oil using a slotted spoon and set aside to drain on kitchen paper.
Serve hot with a sweet chilli dip.Serve Thai Fish Cake along with a hot cup of Masala Chai or Espresso Coffee for your tea time break.You could also serve it as an appetizer along with a thai meal of Thai coconut garlic rice and Thai Style Mango Chicken Coconut Curry Recipe followed by a dessert of Tender Coconut Ice Cream Recipe , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/maumita.paulghosh-gmail.com/Thai_Fish_Cake.jpg, 14
Ingredients: salt,wheat flour,ginger,green chilli,methi leaves (fenugreek leaves),ajwain (carom seeds),red chilli powder,chaat masala powder,water,cumin seeds (jeera),bajra flour ( pearl millet),potato (aloo),turmeric powder,sunflower oil

Millet Potato Paratha Recipe, 1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Cumin seeds (Jeera),1/2 cup Whole Wheat Flour,1/2 teaspoon Chaat Masala Powder,1 teaspoon Green Chilli - coarsely crushed,2 cups Bajra Flour ( Pearl Millet),1 teaspoon Ginger - grated,1/2 teaspoon Ajwain (Carom seeds),Lukewarm Water - as required,1 cup Potatoes (Aloo) - boiled and mashed,1/2 teaspoon Red Chilli powder,1 cup Methi Leaves (Fenugreek Leaves) - chopped finely,Sunflower Oil - for smearing, 45, Indian, To begin with Bajra Aloo Paratha, firstly add all the ingredients in a large bowl and mix everything well.Gradually, add warm water little at a time and start kneading the dough.
Knead well to form a soft dough.Divide the dough into equal sized balls depending upon the size of the paratha you prefer to make.Dust the ball well and roll out into a paratha depending upon the thickness you prefer.If you find it difficult to roll it with rolling pin, use your hands and pat the dusted ball uniformly to make parathas.Heat the griddle well.
Gently place the rolled paratha on the griddle and cook until brown spots appear.
Flip and cook.Apply oil and fry on both the sides until they are cooked well.Serve Bajra Aloo Paratha with Tomato Onion and Cucumber Raita and Dhaniya Pudina Chutney.
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Ingredients: salt,kashmiri red chilli powder,green chilli,carrot,curd,dry red chillies,peanuts (moongphali)

Crunchy Carrot Peanut Raita Recipe - Gajar Moongphali Raita, 2 cups Curd (Dahi / Yogurt),3 Dry Red Chillies,Salt - to taste,1/2 teaspoon Kashmiri Red Chilli Powder,1 Green Chilli - chopped,1/4 cup Raw Peanuts (Moongphali),1-1/2 cups Carrot (Gajjar) - grated, 15, Indian, To begin making Crunchy Carrot Peanut Raita Recipe, we first need to prepare the peanut and red chilli spice mix.Heat a small pan on medium heat, add the peanuts and red chillies and roast until the peanuts turn golden.In a big bowl, add in the yogurt, whisk until you attain the creamy consistency.
To this add in the grated carrots, prepared peanut and red chilli spice mixture, chilli powder and season with salt and mix well.If the Crunchy Carrot Peanut Raita is too thick, add a little water and adjust the consistency to your liking.
Refrigerate the Crunchy Carrot Peanut Raita  for an hour and garnish with chopped green chilies.
Serve the Carrot Peanut Raita as an accompaniment to Paneer Pulao With Green Peas Recipe, Aloo Palak Sabzi and Phulka for a complete weeknight dinner.
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Ingredients: cheese,baking powder,coriander (dhania) leaves,salted butter,baking soda,curd,sugar,eggs,flour (maida)

Egg In A Biscuit Recipe, 1 teaspoon Baking soda,1 cup All Purpose Flour (Maida),1 tablespoon Sugar,1-1/2 teaspoons Baking powder,2 tablespoons Coriander (Dhania) Leaves - finely chopped,30 grams Salted butter - chilled and diced fine,1/2 cup Curd (Dahi / Yogurt),4 Whole Eggs - boiled,40 grams Cheese - grated, 40, Continental, To begin making the Egg In A Biscuit, first set your oven to preheat at 250 C.
Line a baking sheet with parchment paper and set it aside to be used later.Mix all the dry ingredients like flour, sugar, baking powder, baking soda in a bowl.Then, put the chilled and cubed butter into the flour and work quickly with your finger to rub the butter into the dry mix till it resembles coarse crumbles.Grate the cheese and add the chopped coriander leaves to the mix and combine together.Mix in the yogurt and stir till the biscuit batter just comes together.
Take care not over mix.
The mix should just barely hold together and not be runny at all.
Over mixing makes the biscuit tough.Now prepare the biscuits by dropping 4 spoonfuls of batter onto the prepared baking tray.Place an egg on top of each spoonful of batter.
Then, encase the egg by spooning more batter over it so it is covered on all sides.Place the biscuits batter along with the egg in the preheated oven to bake at 250 C for 5 mins, then reduce temp to 200 degrees C and bake for another 10-15 mins or till the crust of the biscuit is golden brown.Serve Egg In A Biscuit along with Banana Almond & Prunes Smoothie for a filling breakfast or as a snack box recipe.
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Ingredients: baking powder,wheat flour,milk,baking soda,vivatta maida,vanilla,caster sugar,sunflower oil brush,chocolate chips,butter

Eggless Baked Chocolate Chip Coins Recipe, 1/2 cup Chocolate chips,1/2 cup Butter (unsalted),1/2 cup Whole Wheat Flour,1/2 cup Vivatta Maida,1/2 teaspoon Vanilla Extract,1 tablespoon Milk - (optional),1/4 teaspoon Baking soda,1/4 teaspoon Baking powder,1/2 cup Caster Sugar,Sunflower Oil - to brush, 45, Continental, To begin making Eggless Baked Chocolate Chip Coins Recipe, add powdered sugar, butter (at room temperature) and vanilla sugar to a wide mixing bowl and with a hand blender, whisk well until creamy.
I whisked manually and it took me about 5 to 10 minutes.Sieve wheat flour, all purpose flour, baking soda, baking powder into this butter mixture so that it combines well and make a pliable dough.
Add little amounts of milk only if the flour doesn't come together.
Do not knead.
Finally, add chocolate chips and mix well.Preheat the oven to 180 degrees C for about 10 or 15 minutes.
Brush oil/butter on a baking tray.
Scoop out a teaspoon of the prepared dough, make a ball and flatten it slightly in between your palms and place it on the baking tray.Leave some space between the coins as they spread out while baking.
You should get around 20 coins.
Bake for 30 minutes.If you make thin coins, baking time would be less.
So, keep monitoring in between to avoid overcooking.After 30 minutes, take the baking tray out of the oven and let the coins cool down completely.
Then you can store them for upto a week or more.Serve Eggless Baked Chocolate Chip Coins Recipe during tea time with Masala Chai Recipe - Indian Spiced Tea.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/anu.mallajosyula-gmail.com/Eggless_chocolate_chip_coins_recipe.JPG, 10
Ingredients: salt,green chilli,rice,mustard seeds,coconut,carrot,curry leaves,white urad dal (split),lemon,turmeric powder,sunflower oil

Carrot Lemon Rice Recipe, 1 Green Chilli - finely chopped,Salt - to taste,4 cups Cooked rice,1 1/2 teaspoon Mustard seeds,1 sprig Curry leaves,1 Lemon juice,2 teaspoon White Urad Dal (Split),2 teaspoon Dessicated Coconut,1 cup Carrot (Gajjar) - grated,1/4 teaspoon Turmeric powder (Haldi),2 tablespoon Sunflower Oil, 65, South Indian Recipes, To begin making the Carrot Lemon Rice Recipe, do the prep and get all the ingredients together.Take a pan and heat ghee/ coconut oil.Add in mustard seeds.
When they splutter, add in curry leaves and lentils.
Once the lentils turn golden, add desiccated coconut and sauté for 2-3 min until the aroma comes.Add grated carrot and cook for a minute, until the rawness disappears.
Add any dry fruits (optional) at this stage.
Add cooked rice, salt and turmeric powder.
Toss well and simmer for few minutes.Turn off the flame and add lemon juice and mix again.Garnish with curry leaves and enjoy with curd or curries.The Carrot Lemon Rice can be served with papad and pickle for a lunch or dinner.
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Ingredients: salt,wheat flour,milk,corn meal semolina,dry yeast,sugar,flour (maida),butter

Whole Wheat Homemade English Muffins Recipe, 2 cups All Purpose Flour (Maida),2 teaspoons Sugar,1 cup Milk - warm,1/2 teaspoon Salt,2 cups Whole Wheat Flour,Corn meal - or semolina for dusting,4 tablespoons Butter - melted,3 teaspoons Active dry yeast, 150, Continental, To begin making the Whole Wheat Homemade English Muffins Recipe, into the large bowl of the stand mixer, add in a cup of warm milk, the melted butter, an egg, half a teaspoon of salt, 2 teaspoon castor sugar, 3 teaspoons active dry yeast, and the flours.Using the dough hook knead the dough until all the ingredients are well combined to form a soft smooth dough.Place the dough in a greased bowl, cover with a cling wrap and allow it to rise until doubled about 2 hours.Notice after a couple of hours the dough has risen.Punch down the dough and divide it into eight to 10 equal pieces.Shape each piece of dough into a ball and pat it down lightly to form a 1/2 inch thick round.Dust each side of the round with cornmeal or semolina.Sprinkle the baking sheet with cornmeal or semolina and set the rounds on this to rise.Cover the dough and allow it to rise for another half an hour.Preheat greased iron skillet or any other skillet that you have on low heat.Cook muffins on griddle about 10 minutes on each side on medium heat.
They should be golden brown when you turn them.Proceed the same way with the remaining muffins.
To serve the English Muffins, split the muffins with a fork andserve warm along with butter and eggs or even your favorite jelly.You can also make English Muffin Pizzas by topping with with some roasted bell peppers , cheese and sauces.
They make quick weeknight dinners as well.
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Ingredients: salt,vegetable stock,cloves garlic choped,nutmeg,heavy whipping cream,parmesan cheese,paprika powder,black pepper powder,eggs,green peas (matar),virgin olive oil,carrot,parsley leaves,sweet corn,pepper,button mushrooms,butter,walnuts

Roasted Vegetable Flan Recipe In Herbed Sauce, 100 grams Button mushrooms - quartered,1 tablespoon Extra Virgin Olive Oil,1/4 cup Sweet corn - steamed,1/2 cup Heavy whipping cream,1/4 cup Carrots (Gajjar) - finely chopped,Salt and Pepper - as needed,1/8 teaspoon Nutmeg,1 Parsley leaves,Handful Walnuts - toasted,1/2 cup Vegetable stock,1 tablespoon Butter,2 tablespoons Parmesan cheese,3 Egg yolks,1/4 cup Green peas (Matar) - steamed,1/2 teaspoon Paprika powder,2 cloves Garlic - finely choped,1 teaspoon Black pepper powder, 75, Italian Recipes, To begin making Roasted Vegetable Flan Recipe, in a sauté pan heat olive oil add the garlic, carrots, green peas, corn kernels, mushrooms and cook until vegetables are soft and water is evaporated.Once the vegetables are well roasted, stir in the black pepper and paprika, turn off the heat and keep it aside to cool for a bit.The next step is to make the herbed sauce for the flan.Into the blender, add the cooled roasted vegetables, the broth, butter, cream, egg yolks, salt and pepper.
Blend until smooth.
once done, stir in the chopped walnuts or pecans.Preheat oven to 180 C.
Place water into ovens roasting dish and allow it to get warmed up while the oven is preheating.
Flans are cooked in a heated water bath so it remains moist.
Butter a baking dish well and pour the pureed flan mixture into the dish.
 Bake for about 45 minutes to an hour until the roasted vegetable flan is set and a wooden skewer inserted in center comes out clean.
Once baked, remove from the oven.Serve the Roasted Vegetable Flan for a weeknight dinner or a party along with Fresh & Juicy Chickpea Salad with Fruits & Vegetables and Garlic Bread with Herb Butter.
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Ingredients: tomato,basmati rice,coconut milk,ginger,coriander (dhania) leaves,coriander powder,sunflower oil ghee,cardamom (elaichi) podsseeds,bay leaf (tej patta),red chilli powder,onion,garlic,cinnamon stick (dalchini),button mushrooms,turmeric powder,green chillies,garam masala powder

Mushroom Biryani Recipe, 2 cups Basmati rice,1 teaspoon Garam masala powder,1/3 teaspoon Turmeric powder (Haldi),2 Cardamom (Elaichi) Pods/Seeds,1 tablespoon Ginger - grated,Coriander (Dhania) Leaves - Few sprigs,1 teaspoon Red Chilli powder,2 teaspoon Coriander Powder (Dhania),Sunflower Oil - and Ghee as required,2 Tomatoes - finely chopped,1 Bay leaf (tej patta),1 tablespoon Garlic - minced,2 cups Button mushrooms,2 Onions - thinly sliced,3 Green Chillies - slit,1 cup Coconut milk,1/2 inch Cinnamon Stick (Dalchini), 50, Indian, To begin making the Mushroom Biryani recipe, wash basmati rice and soak in water for at least 30 minutes.Meanwhile clean the mushrooms and chop in two halves.Heat a heavy bottomed pan, add ghee + oil with cinnamon, cardamom, cloves and bay leaf.Add chopped onions, ginger garlic paste and stir well till the smell goes off.Add finely chopped tomatoes and sprinkle some salt to it, cook until the tomatoes become mushy.Add spice powders (red chilli powder, turmeric powder, coriander powder and garam masala) and mix everything well.Add cleaned and chopped mushrooms and stir for 3 minutes or until it shrinks slightly.Add 3 cups of water and 1 cup of coconut milk to it.
After it starts boiling, rinse the soaked rice, drain the water from rice and add it in the pan.Cover and cook on medium flame for about 8 minutes and turn off the flame.Add some chopped coriander leaves and it is ready to be served.
Serve Mushroom Biryani with Burani Raita, Beetroot Raita or any other raita of your choice.
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Ingredients: tomato,salt,ginger,ajwain (carom seeds),red chilli powder,cloves garlic,coriander (dhania) leaves,gawar phali (kothavarangai cluster beans),onion,coriander powder,turmeric powder,sunflower oil

Gawar Ki Sabzi Recipe - Cluster Beans Curry, 1/2 teaspoon Turmeric powder (Haldi),300 grams Gawar Phali (Kothavarangai / Cluster beans) - cleaned and cut into 1 inch pieces,1-1/2 teaspoon Red Chilli powder,Salt - to taste,1 inch Ginger - finely chopped,1 teaspoon Ajwain (Carom seeds),1 Onion - finely chopped,2 teaspoon Coriander Powder (Dhania),1 tablespoon Sunflower Oil,2 Tomatoes - finely chopped,4 sprig Coriander (Dhania) Leaves - as required,3 cloves Garlic - finely chopped, 30, Rajasthani, To begin making the Gawar ki Sabzi, first heat oil in a pressure cooker over medium heat.Add the ajwain seeds and allow it to crackle.Once it crackles, add the onion, ginger and garlic and saute until the onions become tender and pinkish brown.At this stage, add the tomatoes, turmeric powder, red chilli powder, coriander powder and saute until the tomatoes become mushy.Once the tomatoes become mushy, add the cut guar/ cluster beans, salt to taste and 1/4 cup of water.Pressure cook for 3 to 4 whistles and turn off the heat.
Release the pressure immediately to retain the bright green colour of the gawar ki sabzi.Once opened, give the Gawar Ki Sabzi  a stir and check the salt and spices and adjust accordingly.Transfer the Gawar Ki Sabzi to a serving bowl and serve hot.Serve Gawar Ki Sabzi along with Panchmel Dal, Boondi Raita and Phulkas for a weekday meal.
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Ingredients: tomato,salt,green beans (french beans),spinach,paprika powder,celery,green peas (matar),cloves garlic,virgin olive oil,curd,onion,curry powder,couscous,turmeric powder

Curried Couscous Recipe, 2-3 cloves Garlic - minced,1/2 teaspoon Turmeric powder (Haldi),2 tablespoon Extra Virgin Olive Oil,Salt - to taste,1/4 cup Curd (Dahi / Yogurt) - beaten,1 Onion - chopped,1/4 cup Celery - chopped,1 cup Couscous,1/4 cup Green beans (French Beans) - chopped,1/2 teaspoon Curry powder,1/4 cup Green peas (Matar),1/2 cup Spinach - chopped,1 Tomato - chopped,1/2 teaspoon Paprika powder, 30, Continental, To begin with Curried Couscous, heat 1 tablespoon olive oil in a pan and add garlic and onions.Saute for a minute or until the onions are light brown in colour.
Now add green beans, peas, celery, spinach and tomato.Cover it with a lid and cook it for 2-3 minutes just to make the vegetables a little tender.Meanwhile, boil 2 cups of water with salt and one tablespoon of olive oil.In a mixing bowl add couscous and the boiled water.
Let it sit for 7-8 minutes.
Stir with fork to separate the grains.Add yogurt, turmeric powder, curry powder and paprika powder to the vegetables.
Remove from heat and add the veggies to the cooked couscous.
Mix it properly and your dish is ready to be served.Serve Curried Couscous with Watermelon Carrot Radish juice for a healthy breakfast.
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