anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,arhar dal (split toor dal),gram tamarind,mustard seeds,brinjal (baingan eggsplant),coconut,potato (aloo),jaggery,black peppercorns,dry red chilli,curry leaves,white urad dal (split),coriander (dhania) seeds,dry red chillies,bottle gourd (lauki),cumin seeds (jeera),banana,sunflower oil

Andhra Style Pindi Miriyam Recipe, 1 Dry Red Chilli,3 tablespoons Fresh coconut - grated,18 gram Tamarind,1 Potato (Aloo) - cut into cubes,2 teaspoons Sunflower Oil,Salt - to taste,2 teaspoons Jaggery - powdered,2 tablespoons Coriander (Dhania) Seeds,1/2 cup Arhar dal (Split Toor Dal) - cooked,1 teaspoon Mustard seeds,1 tablespoon White Urad Dal (Split),1/2 teaspoon Cumin seeds (Jeera),1/2 teaspoon Whole Black Peppercorns,1 teaspoon Cumin seeds (Jeera),2 Dry Red Chillies,1/4 cup Raw Banana - cut into cubes,3 Brinjal (Baingan / Eggplant) - cut into cubes,1 teaspoon Sunflower Oil,1 sprig Curry leaves,1/2 cup Bottle gourd (lauki) - cut into cubes, 30, Andhra, To begin making Andhra Style Pindi Miriyam Recipe, wash and pressure cook the toor dal to 3 whistles, mash and keep aside.Heat oil in a pan and roast all the ingredients mentioned in the spice paste table and grind it to a smooth paste using a mixer grinder by adding little water and keep aside.Soak the lemon sized tamarind in half a cup of warm water, squeeze and extract the pulp and keep aside.In the same pan, add all the vegetables, 2 cups of water, prepared spice paste, salt and let the mixture boil until the vegetables are cooked.Now, add the tamarind extract and cook until the raw smell of the tamarind goes away.Add in the cooked and mashed dal, mix well and let it simmer for 5 minutes.Now, prepare a tadka by heating oil in a small tadka pan.
Add in the mustard seeds, cumin, red chilli and curry leaves, let it splutter.Add this prepared tadka to the boiling Andhra Style Pindi Miriyam Recipe, simmer for another 2 minutes and switch off the flame.Serve the Andhra Style Pindi Miriyam Recipe along with Steamed Rice, Andhra Style Kakarakaya Vepudu Recipe, Pineapple Rasam Recipe and Roasted Papad for a weekday lunch or dinner.
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Ingredients: coriander (dhania) leaves,black peppercorns,onion,turmeric powder,green chillies,curd sour,mutton kaleji liver,salt,black cardamom (badi elaichi),mustard oil,dry red chillies,mace (javitri),mint leaves (pudina),lemon drops,red chilli powder,garlic,ginger,bay leaf (tej patta),cardamom (elaichi) podsseeds green,cinnamon stick (dalchini),mutton,coriander powder,cloves (laung)

Keema Kaleji Recipe- Mutton Liver Mince, 6 Green Chillies,1/2 cup Curd (Dahi / Yogurt) - sour,Coriander (Dhania) Leaves - Fresh for garnish (chopped),5 Cloves (Laung),2 Black cardamom (Badi Elaichi),2-1/2 tablespoon Garlic - minced,1 teaspoon Mace (Javitri),Salt - to taste,400 grams Mutton - Kaleji / Liver,4 Cardamom (Elaichi) Pods/Seeds - green,4 Dry Red Chillies,1-1/2 tablespoon Red Chilli powder,5 Mint Leaves (Pudina),2-1/2 tablespoon Coriander Powder (Dhania),2 tablespoon Ginger - minced,4 Onions - finely chopped,1/2 teaspoon Turmeric powder (Haldi),2 Bay leaf (tej patta),1 inch Cinnamon Stick (Dalchini),1/2 cup Mustard oil,750 grams Mutton - minced,5 Whole Black Peppercorns,Lemon juice - few drops, 55, North Indian Recipes, To begin making the Keema Kaleji , wash and rinse keema and kaleji together under running water and keep aside.Heat oil in wok on a low flame and add whole spices - Bay Leaf, Cloves, Peppercorns, Badi Elaichi, Cardamom, Cinnamon stick, Mace and Dry Red Chillies and let them splutter.
Now add chopped onions and saute till golden.
Add minced ginger and garlic and fry till raw smell goes off.
Meanwhile, take curd in a bowl and whisk to break lumps and keep aside.
When the ginger garlic and onion mix is golden, add washed keema and kaleji together and mix well.Keep the flames high now and fry till the moisture evaporates and kheema looks pale in color.
Add in the whisked curd and mix thoroughly till curd starts leaving water.Add some turmeric powder and salt and give a quick stir.
Lower the flames and close the lid of the wok, let the kheema cook and this may take 20 to 25 minutes or even more.Do not add any extra water as the curd water is enough to cook the mutton mince and liver.While the kheema is cooking, add in some chopped mint leaves, this will give flavor and aroma to the dish.Once the kheema and kaleji starts to soften, add red chili powder, coriander powder and cook on a high flames till the water is absorbed and oil starts leaving the sides.
Adjust oil and salt if required and fry till the keema kaleji is completely done.
Drizzle some lemon juice all over and turn off the gas.
Garnish with some freshly chopped coriander and serve hot Serve Keema Kaleji along with Tawa Parathas, Mutton Biryani and Burani Raita for a delicious and elaborate weekend meal.
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Ingredients: baking powder,dulce de leche,brown sugar (demerara sugar) sugar,vanilla,dark chocolate,eggs,cocoa powder,walnuts pecans,flour (maida),butter

Dulce De Leche Brownie Recipe, 1 teaspoon Baking powder,2/3 cup Dark chocolate - chopped,1 teaspoon Vanilla Extract,1/3 cup Dulce de leche,3/4 cup All Purpose Flour (Maida),100 grams Butter,1/4 cup Cocoa Powder,1/2 cup Brown Sugar (Demerara Sugar) - or sugar,1/4 cup Walnuts - or pecans,2 Whole Eggs, 60, Continental, To begin making the Dulce De Leche Brownies, first preheat the oven to 180 C.Prepare a 10x7 inch brownie pan or a 9 inch square pan.Sift the Flour, Cocoa and baking powder and keep it aside.Place the butter and chocolate in a microwave safe bowl and soften for about a minute.
You can use a double boiler for the same.
Once the butter and chocolate have melted, stir well until soft and fluffy an d keep aside to cool.In another mixing bowl, whisk the eggs using a hand mixer until fluffy.
Add the butter and chocolate mixture to the eggs and beat it in.
Gradually add the sugar and vanilla extract and beat till everything blends well.Once all the above ingredients are well incorporated, fold in the flour, the walnuts or pecan and mix well.Once the batter is well combined, pour the batter into the prepared pan and spread evenly.Drop spoonfuls of the dulche de leche at intervals on top of the batter.Use a fork or knife to gently swirl the dulce de leche, taking care to retain it on top.
Place the Dulce De Leche Brownies to bake in the oven for about 35-40 minutes, until a tester inserted in the center comes out clean.Once done, remove the Dulce De Leche Brownies from the oven and allow it to cool before you can serve.Serve the delicious Dulce de Leche brownies as a tea time snack or serve it with a scoop of Vanilla ice cream as a dessert for dinner.
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Ingredients: cashew nuts,tomato,salt,garam masala powder,milk,red chilli powder,ginger garlic paste,onion,cumin seeds (jeera),sweet corn,coriander powder,turmeric powder,green chillies(),spinach,sunflower oil

Spinach Corn Sabzi Recipe, Sunflower Oil - as required,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 Onion - chopped,1/2 cup Sweet corn - boiled,1/2 teaspoon Garam masala powder,5 tablespoons Milk,6 Cashew nuts,1 tablespoon Ginger Garlic Paste,3 Green Chillies - finely chopped (adjustable),10 sprig Spinach - washed and chopped,1 Tomato - chopped,1 teaspoons Cumin seeds (Jeera), 30, North Indian Recipes, To begin making the Spinach Corn Sabzi recipe, heat oil in a heavy bottomed pan.
Once the oil is hot, add the cumin seeds.
After about 10 seconds, add ginger garlic paste, green chillies and saute it on medium heat.
Once ginger  & garlic releases its aroma add onion and cashews.
Saute them till onion turns to golden brown in colour.After the onions have become golden brown add chopped tomatoes and cook them till they become tender.
Add turmeric powder, salt to taste, red chilli powder and coriander powder.
Mix them well to combine.Once the maslas are combined add chopped spinach and cook it for about two minutes.
Once spinach is cooked properly, put the whole spinach mixture to a blender and make a puree.In same pan add sweetcorn and cook it for a minute.
Now add spinach puree and milk.
Cook for about 3 to 4 minute on low flame.
Add some garam masala to the Spinach Corn Sabzi, mix it well and cook for another minute and turn of the heat.Remove the Spinach Corn Sabzi into a serving bowl and serve hot.Serve Spinach Corn Sabzi along with Tawa Paratha and Lauki Raita for a weekday meal with your family.
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Ingredients: tomato,salt,tamarind squeezed,arhar dal (split toor dal),mustard seeds,asafoetida (hing),curry leaves,coriander (dhania) leaves,dry red chillies,bhindi (lady fingerokra),sesame (gingelly) oil vegetable oil,sambar powder

Vendakkai Vengayam Sambar Recipe (Okra in Tangy Lentil Curry), 1 tablespoon Sambar Powder,Salt - to taste,10 Bhindi (Lady Finger/Okra) - cut into 1 inch pieces,1 teaspoon Mustard seeds,2 Tomatoes - quartered,1 cup Arhar dal (Split Toor Dal),2 Dry Red Chillies,1 teaspoon Sesame (Gingelly) Oil - or vegetable oil,1 cup Shallot - peeled,1/4 teaspoon Asafoetida (hing),1 cup Tamarind - freshly squeezed,6 Curry leaves,3 sprig Coriander (Dhania) Leaves, 55, South Indian Recipes, To begin making the Vendakkai Vengayam Sambar Recipe, first cook the toor dal along with 2 cups of water and keep aside.
Click to see how to cook dal in a pressure cooker.
Once the dal is cooked, whisk the dal well and keep it aside.The next step is to cook the tangy sambar curry.
Into the pressure cooker, add the tamarind water, a tablespoon of sambar powder, 10 to 12 pearl onions, the Vendakkai and tomatoes.Finally add salt to taste.
Close the pressure cooker, place the weight on and allow it to cook until you hear two whistles.
After the two whistles allow the pressure to release naturally.While the pressure is getting released we will prepare the seasoning for the sambar.In a small pan; add a teaspoon of sesame oil and allow it to heat.
Once the oil is heated up, add the mustard seeds, the dry red chilies and allow it to roast until lightly browned.
Add the asafoetida powder, stir it in and turn off the heat.Once the pressure is released completely, open the cooker.
Add in the cooked lentils and stir well until it gets well combined into the tamarind vegetable curry.
Next add in the prepared seasoning to the Vendakkai sambar and stir.Turn the heat on to high and bring the sambar to a boil.
Allow it to boil for 3 to 4 minutes.
Finally, stir in the chopped coriander leaves and stir.
Turn off the heat.Serve the Vendakkai Vengayam Sambar along with Steamed Rice, topped with Ghee and Potato Roast , https://www.archanaskitchen.com/images/archanaskitchen/Indian_Dal_Khadi_Curry/Vendakkai_Vengayam_Sambar_Recipe_Okra_Lentil_Tangy_Curry-3.jpg, 12
Ingredients: yellow bell pepper (capsicum),salt,iceberg lettuce,strawberries,onion,lemon,black pepper powder,mint leaves (pudina)

Strawberry Salsa Recipe, 1/2 Yellow Bell Pepper (Capsicum) - finely chopped,2 Iceberg lettuce,Salt - to taste,1 teaspoon Lemon juice,1/2 teaspoon Black pepper powder,1 Onion - finely chopped,5 Mint Leaves (Pudina) - chopped,10 Strawberries - finely chopped, 10, Mexican, To make Strawberry Salsa, in a mixing bowl, combine the yellow capsicum, onion, lettuce leaves, mint leaves,  black pepper powder, salt and lemon juice.
Toss the strawberry salsa together and keep refrigerated.
Serve Strawberry Salsa along with Homemade Nachos for a quick snack.
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Ingredients: salt,ginger,kashmiri red chilli powder,asafoetida (hing),coriander (dhania) leaves,red chilli powder,onion,garlic,cumin seeds (jeera),kasuri methi (dried fenugreek leaves),soy (nuggets),coriander powder,potato (aloo),turmeric powder,green chillies,garam masala powder,sunflower oil

Vegan Soya Aloo Curry Recipe, 1 teaspoon Kashmiri Red Chilli Powder,Salt - as required,1/2 teaspoon Turmeric powder (Haldi),1 tablespoon Coriander Powder (Dhania),Sunflower Oil - as required,4 Potatoes (Aloo) - cubed,1 teaspoon Garam masala powder,1 teaspoon Cumin seeds (Jeera),1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves) - crushed,Coriander (Dhania) Leaves - few,1 teaspoon Ginger - grated,1 Onion - chopped finely,1/4 teaspoon Asafoetida (hing),1 cup Soy Chunks (Nuggets) - cooked in water,2 Green Chillies - chopped,1/2 teaspoon Red Chilli powder,1 tablespoon Garlic - chopped, 55, Indian, To begin with Vegan Soya Aloo Curry, firstly boil enough water in a pan, add the tomatoes, let it sit, remove the skin and chop them finely.Heat oil in a Kadhai, add the asafoetida powder, cumin seeds, fry it.Add the grated ginger, chopped garlic, chopped onions, cook until the onions turns translucent.
Once it is done, add the potatoes, all the spice powders and salt.Cook everything for few minutes and then add the chopped tomatoes, slit opened green chillies and cook it for another 2-3 minutes.Finally add the soya chunks, cook for few minutes, add water as per need.Serve Vegan Soya Aloo Curry with Whole Wheat Lachha Paratha or Achari Masala Puri.
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Ingredients: sweet spicy red chilli sauce (tomato chilli sauce),salt,date syrup,soy sauce,cloves garlic,sweet corn,lemon,green beans (french beans) trimmed from the edges,black pepper powder,chicken breasts,butter,dried oregano

Sweet Chili Lime Grilled Chicken Recipe, 10 Green beans (French Beans) - trimmed from the edges,1/4 teaspoon Soy sauce,Salt - to taste,2 cloves Garlic - chopped,1 Chicken breasts,1 teaspoon Date syrup,1 tablespoon Butter,1 Sweet corn,1 Lemon juice,1 tablespoon Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce),Black pepper powder - for seasoning,1 teaspoon Black pepper powder,1 teaspoon Dried oregano, 55, Continental, To begin making the Sweet Chili Lime Grilled Chicken Recipe, in a mixing bowl,  marinate the chicken pieces along with the red chilli sauce, date syrup, soy sauce, lemon juice, dried oregano, pepper, and salt to taste.
Marinate and keep it aside for about an hour.Steam the green beans in the pressure cooker along with 1 tablespoon of water for one whistle and turn off the heat.
Release the pressure immediately, by running the cooker under cold water.
This will help the green beans remain green.In a pan; melt the butter and saute the garlic for a few seconds.
Add the steamed green beans, salt and pepper and toss for about a minute and turn off the heat.
Keep it aside.We will move on to make the roasted corn, for that boil the corn in a pressure cooker with little water and salt for about 1 whistle.
This will keep the corn soft and moist.Heat a grilling pan, one it is hot drizzle some oil over and place the boiled corn and grease it with butter and sprinkle dried oregano over it.Keep turning the corn to evenly roast and take it out once it has got a nice brown color.To grill the chicken, grease the same grilled pan with oil and keep it on medium heat.
Once the pan becomes hot.
Place the chicken on the grill pan and allow it to cook.
Cook on either side for 10 minutes.Keep brushing the chicken with the leftover dressing so that the chicken will develop enough flavor.Keep grilling the chicken until it is done.
The chicken breast will take about 15 minutes to cook on either side on medium heat.Serve the Sweet Chili Lime Grilled Chicken Recipe along with Green Beans and Corn can be served as a lunch along with a glass of Red Wine Sangria Cocktail Recipe.
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Ingredients: mixed nuts (almonds,ghee,saffron strands,water,palm sugar,cardamom powder (elaichi),weet bix biscuits

WeetBix Halwa Recipe, 1/2 cup Palm sugar,4 Weet bix - biscuits,4 teaspoons Ghee,Water - as required,1/4 teaspoon Cardamom Powder (Elaichi),1/3 cup Mixed nuts - (almonds,pinch Saffron strands, 20, Indian, To begin making the WeetBix Halwa recipe, if you are using almonds, soak for 2 hours else this step can be ignored.Remove the skin from almonds.
Blend the nuts with saffron and less than 1/2 a cup of water.
Blend to a nice paste.Take a microwave safe bowl and brush it with ghee.
Crush the weetbix separately with hands.Add a teaspoon of ghee and mix well.
Microwave for 30 seconds.
Take out and mix well.Microwave for another 30 seconds.
By this time you would get a nice aroma.
If you are not getting then take out, mix well and keep 30 seconds again.
Do not keep beyond 1-1/2 minutes.Add the nuts-saffron mix, remaining water, palm sugar and cardamom with this weet bix.
Mix well.
The water gets absorbed fast but do not worry.Add 1 teaspoon ghee on top.
Microwave for a total of 4 minutes.
Take out every 2 minutes and mix well.
Adjust the sugar taste, (if you want to do so) during these intervals.After 4 minutes take out and add a teaspoon of ghee.
The halwa would become thick by itself in 5 minutes time for the heat it has.Serve either hot, warm or cold.
The consistency would remain the same.Serve WeetBix Halwa as a dessert after your Festive Diwali Meal or just after a light dinner of Paneer Pav Bhaji on a weekday.
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Ingredients: tomato,salt,mustard seeds,yellow moong dal (split) masoor dal,ghee,dry red chillies,onion,bottle gourd (lauki),cumin seeds (jeera),turmeric powder,sambar powder,sunflower oil

Sorakkai Paruppu Kuzhambu Recipe - Tamil Nadu Style Lauki Curry, 1/2 Bottle gourd (lauki) - chopped,1/2 teaspoon Mustard seeds,1 tablespoon Sambar Powder,3 Dry Red Chillies,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Ghee,1 Onion - chopped,1/2 cup Yellow Moong Dal (Split) - or masoor dal,1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Sunflower Oil,1 Tomato - chopped, 20, Tamil Nadu, To begin making Sorakkai Paruppu Kuzhambu Recipe, wash and clean the bottle gourd, remove seeds, only if the seeds are too big and fibrous.
Allow them to cook with bottle gourd if they are tender enough.
Cut into small pieces.
Chop onion and tomato alongside, as well.Wash dal and in a cooker, add dal and tomato with about 3 cups of water or enough to submerge the tomatoes.Close the lid and pressure cook for 2 whistles on high heat.
Switch off and wait until the pressure seizes by itself.Heat a shallow frying pan with a bit of oil, add mustard seeds when the oil is hot,and allow to crackle.
Keep the heat to low, so that tehta tadka does not get charred.Add cumin seeds immediately and allow them to sizzle.
Add onions and red chillies.
Saute until onions turn translucent.Once the pressure is released from the cooker, add the dal along with bottle gourd to the pan, or if you pan is smaller, add the contents of the pan to the pressure cooker and continue cooking.Add little required water and stir.
Add salt, turmeric powder and sambar powder.Mix and allow it to boil on a medium flame until the bottle gourd is tender and cooked.
Once everything is cooked to mashable consistency and looks well cooked, check for seasoning, adjust and then remove from heat.
Add a teaspoon of ghee on top and keep it covered till served.Serve Sorakkai Paruppu Kuzhambu Recipe along with Steamed Rice, Carrot and Beans Poriyal Recipe, Phulka and Kathirikai Pitlai Recipe to make it a complete meal.
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Ingredients: salt,button mushrooms portabello mushrooms,virgin olive oil spray,coriander (dhania) leaves,virgin olive oil,cloves garlic,onion,cheddar cheese,black pepper powder

Grilled Stuffed Mushrooms Recipe With Onion Parmesan & Herbs, Salt - to taste,Extra Virgin Olive Oil - or Cooking spray as needed,1 teaspoons Black pepper powder,1 tablespoon Cheddar cheese - (adjust),4 cloves Garlic - finely chopped,1 teaspoon Extra Virgin Olive Oil,1/4 cup Onion - chopped,400 grams Button mushrooms - or portabello mushrooms,1 tablespoon Coriander (Dhania) Leaves - chopped, 35, Continental, To begin making the Grilled Stuffed Mushrooms Recipe With Onion Parmesan & Herbs, clean mushrooms with wet paper towels, scoop out stems of every mushrooms to make a cavity, set aside.
Chop down all mushroom stems into small pieces.Heat a teaspoon of olive oil in a shallow fry pan.
Add chopped onions and saute until light brown in colour.Once done add garlic, chopped mushroom stems, salt, black pepper powder.
Saute until the mushroom is tender.
After the mushrooms are cooked add fresh cilantro and cheddar cheese, mix well and take out the mixture onto a plate.Sprinkle salt on mushrooms and spray some cooking oil.
Fill out the mushrooms with the prepared mixture.Heat a cast iron grill pan, spray some cooking oil and place all the mushrooms gently on grill pan and grill on medium heat until mushrooms are tender.Alternately you can also grill in an preheated oven at 375 degrees Fahrenheit for 10 minutes.Serve Grilled Stuffed Mushrooms Recipe With Onion Parmesan & Herbs along side  Pistachio & Cranberry Broken Wheat Pilaf Recipe and Olive & Tofu In Harissa Curry Recipe  for a complete meal.
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Ingredients: salt,green chillies,sambar powder,mustard seeds,asafoetida (hing),coriander (dhania) leaves,coconut,dry red chilli,coriander (dhania) seeds,cumin seeds (jeera),coconut oil,snake gourd (pudulangai),turmeric powder,masoor dal

Snake Gourd Kootu Recipe (Pudalangai Kootu), 1/4 Asafoetida (hing),Salt - as required,2 teaspoons Coconut Oil,1/2 teaspoon Mustard seeds,1/4 cup Fresh coconut,2 Dry Red Chilli,3 Green Chillies,1 cup Masoor Dal (Whole),1 tablespoon Cumin seeds (Jeera),1 teaspoon Coriander (Dhania) Seeds,1 teaspoon Sambar Powder,1/4 teaspoon Turmeric powder (Haldi),Coriander (Dhania) Leaves - for garnishing,1/2 teaspoon Cumin seeds (Jeera),1 Snake gourd (pudulangai), 30, Tamil Nadu, To begin making the Snake Gourd Kootu recipe, wash snake gourd, cut and remove the spongy centre part along with seeds.
Chop into small pieces.Wash the dal and take it in pressure cooker, add the chopped snake gourd along with 3 cups of water.
Pressure cook for 2 whistles.Meanwhile, take coconut, cumin, coriander seeds and green chilli in mixer.
Add little water and grind into smooth paste.
Keep aside.Heat oil in a heavy bottomed pan, add mustard seeds and cumin seeds.
Once it splutters, add red chilli and saute for a minute.Add the cooked dal mixture from cooker after the pressure releases.
Stir well and add little water if required.Add turmeric powder, asafoetida and sambar powder.
Mix well and add required salt.Now, add the grounded coconut mixture and stir well until mixed.
Cook in low flame for 5 minutes until it starts boiling.Once done, remove from flame and garnish with coriander leaves.
Serve hot to rice adding ghee.Serve Snake Gourd Kootu along with Jeera Rasam and Steamed Rice for a weekday meal.
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