anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,coconut,mustard seeds,asafoetida (hing),green moong sprouts,curry leaves,sugar,dry red chillies,coriander (dhania) seeds,tamarind paste,turmeric powder,sunflower oil

Karwar Style Muga Ambat Recipe (Moong Sprouts in Coconut Curry), 1 tablespoon Tamarind Paste,Salt - to taste,1/2 cup Fresh coconut - grated,1 teaspoon Mustard seeds,2 Dry Red Chillies,Asafoetida (hing) - a pinch,1 teaspoon Coriander (Dhania) Seeds,1/2 teaspoon Sugar,1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Sunflower Oil,3-4 Curry leaves - torn,1 cup Green Moong Sprouts, 25, Karnataka, To prepare Karwar Style Muga Ambat Recipe (Moong Sprouts in Coconut Curry), remove the skin of the green gram/moong sprouts by soaking them in water for 20 minutes and then rubbing off with hands.One the moong sprouts are ready, heat a kadai/wok with oil and temper with mustard and curry leaves.Add the onions, sugar and a pinch of salt and keep stirring over low heat till the onions turn brown.Now add the sprouted green gram, tamarind pulp, turmeric powder and mix well and cook them covered over low flame for 5 minutes.Open the lid and add 1 cup of water to the mixture.In a mixer grinder, combine the coconut along with the coriander seeds, salt and red chillies and grind  this along with some water to make a thick coconut paste.
Adjust salt and stir in the thick coconut paste into the curry.
Mix Muga Ambat well and allow them to cook for another 3-4 minutes and switch off.Serve Karwar Style Muga Ambat (Moong Sprouts in Coconut Curry) with Steamed rice or poori and poriyal to enjoy your everyday meal.
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Ingredients: salt,spinach,paprika powder,spaghetti pasta,cloves garlic,virgin olive oil,red chilli flakes,lemon,tomato large cubes,chicken breasts,butter

Spinach Lemon Spaghetti Recipe, 1 Chicken breasts - boiled and shredded into small pieces,1 tablespoon Lemon juice,1 tablespoon Extra Virgin Olive Oil,1/2 teaspoon Red Chilli flakes,1 cup Spinach - blanched,5 cloves Garlic - minced,3 tablespoons Butter,250 grams Spaghetti Pasta,Salt - as per taste,4 Tomatoes - diced into large cubes,1/2 teaspoon Paprika powder, 30, Italian Recipes, To begin making the Spinach Lemon Spaghetti recipe, prep all the ingredients.
Blanch the spinach, boil and shred the chicken breast.
You can shred the chicken into small pieces using your hands if you are not able to do so by a knife.Now cook the spaghetti al dente as per the instructions given on the packet.
Keep it aside.Heat up a flat plan or skillet.
Add butter into the pan and once it gets melted, add olive oil into it.
Mix it well.Now add chicken pieces and half minced garlic into the pan.
Let it cook and also add paprika powder, salt and some crushed red pepper into the pan.
Mix it well and keep cooking till the chicken looks ready and keep it aside.Turn the heat on and add rest of the minced garlic,chopped tomatoes and spinach into a pan.Cook till the time, the tomatoes become tender and slightly mushy.
Now add spaghetti into the pan and you can add some more butter to it.
In the next step we add the lemon juice, salt, some more chilli flakes into the pan and mix everything.Add the chicken & cook on medium heat for few minutes.
Serve it hot and sprinkle some grated cheese on the top.
You can use any cheese (mozzarella, parmesan, processed) as per your liking.Serve Spinach Lemon Spaghetti along with Pizza Margherita and a glass of wine for your weekend night dinner.
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Ingredients: sichuan peppercorns (nepali timur),salt,mustard oil,ajwain (carom seeds),red chilli powder,ginger garlic paste,dry red chillies,methi seeds (fenugreek seeds),coriander powder,potato (aloo),turmeric powder

Nepali Aloo Tareko Recipe, 4 Dry Red Chillies,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 pinch Sichuan peppercorns - (Nepali timur),3 tablespoons Mustard oil,500 grams Potatoes (Aloo) - peeled and cut into wedges,2 tablespoons Ginger Garlic Paste,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1/2 teaspoon Ajwain (Carom seeds),1.5 tablespoons Coriander Powder (Dhania),2 teaspoons Red Chilli powder, 25, Nepalese, To begin making Nepali Aloo Tareko Recipe, peel, wash and cut the potatoes into thick wedges, soak it into water to avoid discolouration and keep aside.Heat 2 tablespoons of mustard oil in a pan on high heat so that it reaches its smoking point.Lower the heat, add the fenugreek, caraway seeds and dried red chillies and let it splutter.Add the drained potato wedges, turmeric powder, salt and give it a good stir.Cook the potatoes over high flame so that they get roasted and then simmer till the potatoes are cooked to 3/4.
this will take around 10 minutes.Remove the potatoes into a plate and keep aside.Into the same pan, add a tablespoon of mustard oil and smoke it.Add the ginger and garlic pastes and saute till the raw smell goes away.Add the coriander, red chilli and timur powder and saute well.Re-introduce the potatoes into the pan and stir well until the potatoes are well coated with the spices.Cook the potatoes in low heat for 10 minutes till they are fully done and turns crispy, occasionally stirring inbetween.Switch off the flame and serve the Nepali Aloo Tareko Recipe along hot Steamed Rice and Dal Fry for a comforting weeknight dinner.
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Ingredients: salt,coconut,idli rice dried,sugar,cucumber

Mangalore Style Southe Gatti/Southekayi kadubu Recipe (Steamed Cucumber Dumplings), 1 tablespoon Sugar,1 cup Idli Rice - washed and dried,Salt - a pinch,1/2 cup Fresh coconut,1 Cucumber - grated, 30, Mangalorean, To begin making the Mangalore Style Southe Gatti, we will wash the rice thoroughly with water and place them spread over a table cloth so that it dries away faster.Grind it in a mixer to a smooth powder, keep it aside add coconut and grind that also to a coarse mixture.Mix all the rest of the ingredients into a bowl and you will have a consistency of a dropping batter.Heat a vegetable steamer, if you are using a banana leaf cut them into rectangular shape and place the batter in the center and fold it tightly and carefully place it inside the steamer.
You can as well use a parchment paper.Steam them for at least 15 minutes and serve hot.
Serve the Mangalore Style Southe Gatti along with coconut chutney, tomato onion chutney to enjoy the breakfast.
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Ingredients: salt,black cardamom (badi elaichi),kashmiri red chilli powder,corn flour,mustard oil,bay leaves (tej patta),curd,fennel powder,dry ginger powder,garlic,mutton,dry red chillies,sugar,coriander powder,turmeric powder,garam masala powder

Kashmiri Style Shami Mutsch Recipe - Minced Lamb Cutlets In Yogurt Gravy, 1 tablespoon Garam masala powder,1 cup Curd (Dahi / Yogurt),1 tablespoon Coriander Powder (Dhania),1 teaspoon Dry ginger powder,1 teaspoon Sugar,3 tablespoons Corn flour,Salt - to taste,1 teaspoon Fennel Powder,1 Black cardamom (Badi Elaichi),2 teaspoons Fennel Powder,2 Bay leaves (tej patta),1/2 tablespoon Garam masala powder,2 Dry Red Chillies,2 tablespoons Kashmiri Red Chilli Powder,1 tablespoon Garlic - minced,1 teaspoon Turmeric powder (Haldi),1 tablespoon Mustard oil,1/2 tablespoon Kashmiri Red Chilli Powder,500 grams Mutton - minced, 80, Kashmiri, To begin making Kashmiri Shami Mutsch Recipe, mince the mutton either with a grinding stone (ammikallu) or in a food processor.In a large mixing bowl, add all ingredients for marination-chilli powder, fennel powder, ginger powder, garlic, corn flour and salt with a tablespoon oil and using your hands mix it properly.
Add minced meat and keep aside for 2 hours to marinate.After 2 hours shape meat mince into oblong cutlets by tightly packing them and arranging them on a plate.
This step is important since the kebab or matsch has to get cooked in yogurt gravy directly after marination and the kebabs need to be firm.Once the meat is marinated and shaped, prepare the gravy now.
To make the gravy, firstly, In a small bowl, add turmeric powder, red chilli powder, fennel powder, ginger powder, coriander powder, salt and add warm water to make a smooth paste.Also, beat the yogurt to make it runny and break yogurt lumps and keep ready.Heat oil in a wide bottomed kadai.
Once the oil is hot, add bay leaves, dry red chilies and whole garam masala.
fry for a few seconds till fragrant.Once you get a nice smell from the tadka, add the spice paste to the kadai and saute till the raw smell disappears.Add yogurt into the masala cooking in the kadai.Keep stirring till the masalas blend in the yogurt and the gravy is formed.
(This gravy will be thinner when compared to ground masala gravy with onions and tomatoes)Add about 2 cups of boiling water and let it boil.
After it comes to the boiling point, add shaped cutlets very carefully, and let it cook for about 10 minutes without disturbing, so that the kebabs get firm.After about 10 minutes of cooking on medium-low flame, stir slowly occasionally.
Cover and cook for another 45- 50 minutes or till the mutton is cooked.Once when the gravy and meat is cooked, check for salt and add garam masala, black cardamom and 1 pinch of sugar.
Stir it carefully well and switch off heat.Serve Kashmiri Shami Mutsch Recipe with steamed rice or Jeera Rice (Pulao) Recipe and Whole Wheat Lachha Paratha Recipe along with Boondi Raita Recipe Spiced With Black Salt.
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Ingredients: tomato,green chillies,cumin powder (jeera),ginger,coriander (dhania) leaves,salt,bay leaves (tej patta),cardamom (elaichi) podsseeds,red chilli powder,cloves garlic,curd,onion,mutton,coriander powder,turmeric powder,cloves (laung),sunflower oil

Dhaba Mutton Recipe-Spicy Mutton Gravy, 1 tablespoon Red Chilli powder,1 tablespoon Coriander Powder (Dhania),Sunflower Oil - as required,5 cloves Garlic - finely chopped,Salt - to taste,3 Green Chillies - (adjust according to your taste),500 grams Mutton - cut into pieces,Coriander (Dhania) Leaves - Few sprigs,2 Onions - finely chopped,3/4 cup Curd (Dahi / Yogurt),2 Bay leaves (tej patta),3 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Ginger - grated,2 Tomatoes - finely chopped,1 tablespoon Turmeric powder (Haldi),1 tablespoon Cumin powder (Jeera),4 Cloves (Laung), 190, North Indian Recipes, To begin making the Dhaba Mutton Recipe, marinate lamb with yogurt, red chilli powder, turmeric powder, cumin powder, coriander powder, and saltMix everything well and keep it aside for about 2 hours.Heat oil in a heavy bottomed pan and add cloves, cardamoms, bay leaves, garlic, ginger and saute for a few seconds.Add chopped onion, green chillies and saute them till they turn golden brown.Add in the marinated lamb and cook it till the lamb is cooked and tender.Once it is done, add in the tomatoes and green chillies.
Cook it for about 15 to 20 minutes.After 15 to 20 minutes, add in the required water and let it cook for 5 minutes more.Sprinkle garam masala and cook for another 3-4 minutes.
Once it is done, switch off the stove and garnish it with chopped coriander leaves.Serve Dhaba Mutton with Rajasthani baati, steamed rice, Rumali roti or whole wheat lachha paratha.
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Ingredients: salt,rice,coconut,tamarind water,mustard seeds,cumin (jeera) seeds,jaggery,asafoetida (hing),cloves garlic,water,curry leaves,dry red chillies,coriander (dhania) seeds,methi seeds (fenugreek seeds),bhindi (lady fingerokra),turmeric powder,sesame seeds (til seeds),sunflower oil

Bendekayi Puli Koddel Recipe - Lady Finger In Coconut Tamarind Curry, 1/2 teaspoon Mustard seeds,4 cloves Garlic,2 teaspoons Sunflower Oil,200 grams Bhindi (Lady Finger/Okra) - cut into 1 inch,Salt - to taste,2 teaspoon Coriander (Dhania) Seeds,30 grams Tamarind Water,1 teaspoon Cumin (Jeera) seeds,2 teaspoons Rice,1/2 cup Fresh coconut - grated,1/2 cup Water,2 tablespoons Jaggery,6 Dry Red Chillies,2 tablespoons Sesame seeds (Til seeds),1/4 teaspoon SSP Asafoetida (Hing),2 sprig Curry leaves,2 Dry Red Chillies,1/2 teaspoon Methi Seeds (Fenugreek Seeds),1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Sunflower Oil, 30, Mangalorean, To begin making the Bendekayi Puli Koddel Recipe, into a preheated pan, add oil and okra or Bendekayi.
Sprinkle salt to taste and stir well.
Cover and cook the okras till soft and roasted.
Stir occasionally to ensure even cooking of the Okra.Now we will roast the masalas for the Bendekayi Puli Koddel.Into a preheated pan, add fenugreek seeds, cumin seeds, coriander seeds, sesame seeds, rice grains, dry red chillies, garlic and stir for 3 to 4 minutes until well roasted.Once done, add the coconut and roast for another 2 minutes.
Turn off the heat after the coconut is light golden in color and allow it to cool.
Once the coconut cools down, add the roasted masala to a mixer grinder along with tamarind, jaggery, water and blend to make a smooth paste and keep it aside.Add the ground masala into the pan with the roasted lady's finger.
Add about 1/2 cup of water, salt to taste and bring the Bendekayi Puli Koddel to a brisk boil.
Boil for 4 to 5 minutes until the curry has thickened and reached the desired consistency.
Once done, switch off the gas.*For the seasoning:Heat oil in a tadka pan.
Add mustard seeds and allow it to crackle.
Once the mustard seeds have crackled, add asafoetida, dry red chillies and curry leaves.
Turn off the heat after few seconds and pour the seasoning over the Bendekayi Puli Koddel.
Give it a mix.Transfer the Bendekayi Puli Koddel into a serving bowl and serve.Serve the Bendekayi Puli Koddel Recipe along with Steamed Rice, Mangalorean Padengi Gassi and Elai Vadam for a comforting lunch.
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Ingredients: baking powder,pineapple,wheat flour wheat flour,curd,sugar,vanilla,pineapple juice,sunflower oil

Eggless Whole Wheat Pineapple Muffins Recipe, 1/2 cup Pineapple - (canned or fresh) chopped,1 teaspoon Vanilla Extract,3/4 cup Curd (Dahi / Yogurt),2 cups Whole Wheat Flour - 2 cups whole wheat flour,1/2 cup Sugar - (adjust),1/4 cup Sunflower Oil,1/2 cup Pineapple juice,1-1/2 teaspoon Baking powder, 60, Continental, To begin making the Eggless Whole Wheat Pineapple Muffins Recipe, Preheat oven to 180°C.
Line the muffin tin with paper liners and brush with oil.Sift together wheat flour and baking powder and keep aside.In a large bowl, take yogurt and add sugar, oil, vanilla essence and 1/2 cup of pineapple juice.
Mix together without lumps.
Gradually add the flour, the chopped pineapple and beat well until just about combined.
Spoon the pineapple muffin cake batter into the cavities.
Bake the Whole Wheat Eggless Pineapple Muffins for about 15 minutes at 180° C until the top turns brown and the muffins are done.
Insert a tester like toothpick in the center and it should come out clean.Once done, remove the eggless pineapple muffins from the oven and allow it to cool.Serve the Eggless Whole Wheat Pineapple Muffins as a tea time snack along with Grilled Cheese Sandwich Made With Paneer & Potato and a cup of coffee for a delicious snack.
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Ingredients: tomato,salt,black cardamom (badi elaichi),kashmiri red chilli powder,mustard oil,asafoetida (hing),fish fillet,dry ginger powder,fennel powder,lemon,turmeric powder,cloves (laung),garam masala powder

Cashmere Steel Fried Tomato Recipe - Fish Curry, Salt - as required,1/2 teaspoon Fennel Powder,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Dry ginger powder,1 teaspoon Kashmiri Red Chilli Powder,4 tablespoons Mustard oil - adjustable,1/2 teaspoon Garam masala powder,1/2 cup Homemade tomato puree,500 grams Fish fillet,3 Black cardamom (Badi Elaichi),3 Cloves (Laung),1/2 teaspoon Lemon juice,1 pinch Asafoetida (hing), 55, Kashmiri, To begin making the Gaad T Tamatar, wash fish nicely, pat dry the fillets and rub lemon juice, turmeric and salt.
Leave the fillets in the colander for 10-15 mins to drain out excess water and odour.Collect the fillets in a bowl and keep aside.
Heat around one ladle oil till smoking hot in a wok/kadai and carefully slide the fish fillets in it.Fry the fish from both sides till golden in colour.
Collect the fried fish in a separate plate and keep aside.In the remaining oil, add cloves, black cardamom and asafoetida and wait till they sizzle.Now add the tomato puree along with dry ginger powder, fennel powder and red chilli powder.
Mix and fry till oil starts leaving from sides.Now add some garam masala and adjust salt as needed.Add water to make a thick curry and slide the fried fish in the curry.Give a boil and then simmer the flames, cover the lid and cook for 5 minutes.Turn off the heat, garnish with some fresh coriander and serve hot.
Serve Gaad T Tamatar along with Steamed Rice for a weekday kashmiri lunch or dinner.
You can also serve it to your guests in your house parties.
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Ingredients: baking powder,wheat flour,chocolate ganache,baking soda,vanilla,caster sugar,buttermilk,eggs,butter

Whole Wheat Cupcakes Recipe, Chocolate ganache - as required,1-1/2 teaspoons Baking powder,3/4 cup Caster Sugar,1-1/2 cups Whole Wheat Flour,1 teaspoon Vanilla Extract,100 grams Butter,1/2 cup Buttermilk,1/2 teaspoon Baking soda,2 Whole Eggs, 60, Continental, To prepare Whole wheat cupcake recipe, preheat the Oven to 180 degrees Celsius.Mix flour, baking soda and baking powder in a bowl and whisk well.Add eggs, butter, and sugar in a separate bowl and beat well till the mixture is light.Fold the flour into the above mixture.Add the buttermilk and vanilla essence and mix well.Transfer the cake batter into cupcake moulds with liners in them.Bake in the oven for 15-20 minutes or until ready.Top the whole wheat cupcakes with chocolate ganache and serve during tea time.
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Ingredients: peanut butter,apricots dried,pistachios,ragi flour (finger millet nagli),spirulina,badam (almond),dates,flax seed powder (flax meal),sunflower oil

Spirulina Protein Energy Balls with Ragi Recipe, 2 tablespoon Peanut Butter,1 cup Dates,1/4 cup Apricots - dried,1 cup Badam (Almond),2 tablespoon Flax seed powder (flax meal),1 tablespoon Spirulina,2 tablespoon Ragi Flour (Finger Millet/ Nagli),1 tablespoon Sunflower Oil,4 tablespoon Pistachios, 15, Continental, To begin making the Spirulina Protein Energy Balls with Ragi Recipe, add all the nuts first in a food processor and blitz till it forms a coarse powder.Remove the powdered nuts and add the dates and apricots and blitz them as well till them become coarse paste.Add the powdered nuts, flax seed powder, ragi powder, peanut butter, spirulina, peanut butter and oil and blitz all of them together till they combine.Take out the mixture and start shaping them into small medium sized balls and refrigerate for later use.
Serve the Spirulina Protein Energy Balls as a snack with or a healthy dessert after your morning breakfast with Oats, Mango and Yogurt Breakfast Parfait for a satisfying meal.
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Ingredients: salt,rice,asafoetida (hing),mustard seeds,curry leaves,dry red chillies,coconut oil,turmeric powder,sambar powder

Ammini Kozhukattai Recipe, 2 teaspoons Coconut Oil,1/2 teaspoon Sambar Powder,1 teaspoon Mustard seeds,1 cup Rice,2 Dry Red Chillies,1/4 teaspoon Asafoetida (hing),1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Coconut Oil,3/4 teaspoon Salt,1 sprig Curry leaves, 50, South Indian Recipes, To begin with Ammani Kozhukattai, Soak rice for 3 to 4 hours in water.After 3-4 hours, grind to smooth paste with salt.Heat a teaspoon of coconut oil in a deep non-stick pan and add the rice paste.Keep stirring until the mixture turns transparent & rolls into a ball, allow this to cool.Add turmeric powder and hing to this rice dough and mash nicely with hands.Make into tiny balls and arrange in idli plate.
Steam cook until the idli cooker whistles.Heat oil in a tadka pan and add all the ingredients under ‘For tempering’.
Once the mustard seeds splutter, pour it on the steamed balls.Serve Ammani Kozhukattai with South Indian Coconut Chutney and Masala chai.
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Ingredients: tomato,salt,ginger,green chilli,ghee,asafoetida (hing),red chilli powder,cloves garlic,white urad dal (split),coriander (dhania) leaves,cumin seeds (jeera),green moong dal (split),turmeric powder,chana dal (bengal gram dal)

Sindhi Tidali Dal Recipe, 1/2 cup Green Moong Dal (Split),1/2 teaspoon Turmeric powder (Haldi),1 Green Chilli - finely chopped,2 sprig Coriander (Dhania) Leaves - finely chopped,5 cloves Garlic - finely chopped,1/4 cup White Urad Dal (Split),Salt - to taste,1 Asafoetida (hing) - a pinch,1 teaspoon Cumin seeds (Jeera),1 tablespoon Ghee,2 Tomatoes - finely chopped,1 inch Ginger - finely chopped,1/2 cup Chana dal (Bengal Gram Dal),1/2 teaspoon Red Chilli powder, 149, Sindhi, To begin making the Sindhi Tidali Dal Recipe,  wash the chana dal, split green moong dal and urad dal a couple of times and soak them together in a bowl for about 2 hours.
In a pressure cooker, add the soaked and drained dals, salt to taste, turmeric powder, green chilli, tomatoes, and ginger.
Add about 3 cups of water and pressure cook for 4 whistles, and turn off the heat.
Allow the pressure to release naturally, then open the lid of the pressure cooker and lightly mash the dals.To make the tadka for the Tidali Dal Heat a tadka pan with ghee on medium heat.
Once the ghee is hot, add in the cumin seeds and asafoetida, allow it to sizzle.
Once the cumin seeds have crackled add the garlic and continue to cook until it turns into a deep brown colour.
Once we have achieved the deep brown colour of the garlic, turn off the heat and add red chilli powder and mix well.
Pour this tadka over the cooked tidali dal along with the coriander leaves and mix well.
Transfer the Sindhi Tidali Dal into a serving bowl and serve hot.Serve Sindhi Tidali Dal Recipe along with Phulka, Sindhi Karela Jo Bhaji Recipe - Sindhi Style Bitter Gourd Sabzi, and Pickled Onions for a simple weekday lunch.
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