anandhuvasudev/southindiandish huggingface dataset:
Ingredients: coriander (dhania),salt,ginger,gram flour (besan),onion,sweet corn,sunflower oil making chillas,green chillies

Makai Ka Cheela Recipe - Delicious Corn Cheela Recipe, Salt - to taste,2 Green Chillies - finely chopped,1 Onion - finely chopped,Coriander (Dhania) Leaves - a small bunch finely chopped,1 teaspoon Ginger - grated,2 cups Sweet corn,Sunflower Oil - for making chillas,3 tablespoons Gram flour (besan), 30, North Indian Recipes, To begin making Makai Ka Cheela Recipe, peel the corn sheath, separate the corn kernels from the cob and keep aside.
Now, make a coarse mixture of the sweet corn/ makai using a mixer and transfer it in a bowl.Into the bowl, add the besan, chopped onion, green chilli, grated ginger, season with salt.Mix everything adding little water at a time - the consistency of the Makai ka cheela batter should be a little thick.Now heat a skillet on medium flame, brush it with a little oil, pour a ladle full of the prepared Makai Ka Cheela mixture, spread it as your would spread a dosa and let it cook for a minute.Once the bottom of the cheela till it turns a little brown, flip over and cook the other side for another minute.Serve the cooked Makai ka cheela in a plate and proceed to prepare cheelas with the remaining batter.Serve Makai Ka Cheela along with Dhaniya Pudina Chutney & Filter Coffee for breakfast or as an after school snacks for kids.
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Ingredients: sweet potato julienne,mustard seeds paste,cumin powder (jeera),parangikai pumpkin,brinjal (baingan eggsplant),poppy seeds paste,turmeric powder,salt,mustard oil,karela (bitter gourd pavakkai),ridge gourd (turai peerkangai),plantain stem julienne,dry red chilli,sugar,methi seeds (fenugreek seeds),bay leaf (tej patta),ghee,milk,drumstick,papaya,badi (wadi),ginger paste

Bengali Sukto Recipe - Mixed Vegetable Curry, 1 teaspoon Cumin powder (Jeera),2 teaspoon Turmeric powder (Haldi),Badi (wadi) - as required,1 tablespoon Ghee,1 cup Kaddu (Parangikai/ Pumpkin) - diced,Salt - for seasoning,1 Sweet Potato - julienne,1 tablespoon Sugar,1 Karela (Bitter Gourd/ Pavakkai) - sliced,Mustard oil - as required,1/2 cup Milk,1/2 cup Ridge Gourd (Turai/ Peerkangai) - diced,2 tablespoon Poppy seeds - paste,1 cup Plantain Stem - julienne,1 teaspoon Methi Seeds (Fenugreek Seeds),1 cup Brinjal (Baingan / Eggplant) - diced,2 Drumstick - cut into 2 inch pieces,1/2 cup Raw papaya - diced,1 Dry Red Chilli,1 tablespoon Mustard seeds - paste,1 tablespoon Ginger - paste,1 Bay leaf (tej patta), 55, Bengali Recipes, To begin making the Sukto Recipe, in a frying pan heat mustard oil.
Fry badi/dried lentil dumplings until it turns light brown in colour.
In same oil fry bitter gourd slices until crispy.
Drain in a paper towel and keep aside.Add 1 tablespoon more oil on frying pan and heat it up, then roast red chilli, bay leaf and methi seeds.
After it starts crackling add all vegetables including sweet potato, brinjal, kaddu, drumstick, raw papaya, plantian stem and ridge gourd.Cook for about 2 minutes, add salt and turmeric powder.
Cook for 5 minutes on low heat.Add poppy seed paste, mustard seeds paste and fry for 5 minutes.
Add cumin powder and sugar.
Add 1 cup of water, then covered and cook for 15 minutes or until vegetables are well cooked.After 15 minutes add crispy bitter gourd slices and badi.
Let it cook for about a minute.After a minute, add the ginger paste.
Cook for 5 minutes, then add ghee and milk.
Let it boil, as it start boiling, switch of the gas.
Sukto is ready, cool it before serving.
It tastes best when it is cold and served with steamed rice.Serve Sukto along with Steamed Rice for your weekday lunch.
You can also make other vegetables along with this recipes such as Bengali Jhinge Narkol Chenchki or Aloo Posto to complete the meal.
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Ingredients: salt,sour,coriander (dhania) leaves,corn flour tortilla,red chilli powder,cabbage (patta gobi muttaikose),lemon,coriander powder,chicken breasts,garam masala powder,sunflower oil

Mexican Chicken Tostadas Recipe, 1/4 cup Coriander (Dhania) Leaves - chopped,1/2 teaspoon Coriander Powder (Dhania),1/4 cup Cabbage (Patta Gobi/ Muttaikose) - shredded,2 Corn flour tortilla,1/2 Lemon juice,1 cup Chicken breasts - cubed,1 tablespoon Sunflower Oil,1/2 teaspoon Salt,1/4 teaspoon Garam masala powder,1/4 cup Sour cream,1/2 teaspoon Red Chilli powder, 35, Mexican, To prepare Mexican Chicken Tostadas Recipe, heat oil in a small Kadai.
Once the oil is hot, add chicken pieces.Add red chilli powder, coriander powder, garam masala powder and salt to the chicken pieces.Cook chicken over medium heat until the pieces are fried well.Set aside.
Alternatively, you can grill chicken in a preheated Oven at 180 degrees Celsius for 15-20 minutes if you are diet conscious.Heat a Tawa over medium flame.Cook corn tortillas until both the sides turn lightly brown.Let’s arrange tostadas now.
In a corn tortilla, spread sour cream evenly.Place fried chicken pieces above the sour cream.
Sprinkle the shredded cabbage on top of the chicken.Season with lime juice.
Garnish with chopped coriander leaves.Serve chicken tostadas with spicy Mexican salsa recipe on the sides, as an appetizer long with the Cheesy Corn On The Cob Recipe.
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Ingredients: salt,cumin powder (jeera),kashmiri red chilli powder,asafoetida (hing),chaat masala powder,red chilli powder,gram flour (besan),curry leaves,bhindi (lady fingerokra),coriander powder,rice flour,turmeric powder,sunflower oil

Crispy Fried Kurkuri Bhindi Recipe Spiced With Cumin & Chaat Masala, 1 teaspoon Kashmiri Red Chilli Powder,Curry leaves - a few,Sunflower Oil - for deep frying,1 teaspoon Cumin powder (Jeera),250 grams Bhindi (Lady Finger/Okra) - slit,Salt - to taste,1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Chaat Masala Powder,2 tablespoons Rice flour,1/2 teaspoon Asafoetida (hing),1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Red Chilli powder,4 tablespoons Gram flour (besan), 25, Indian, To begin making Crispy Fried Kurkuri Bhindi Recipe Spiced With Cumin & Chaat Masala, firstly wash bhindi thoroughly, dry them as much as possible with the help of a kitchen towel and trim the edges.Slice vertically into thin strips.
If they are long, cut into two horizontally and then slit into long strips.Place strips of bhindi into a large mixing bowl.Now, sprinkle all the spices, besan and of rice flour over the vegetable.Gently mix with a spoon or clean hands to coat it evenly.Make sure the okra is evenly coated with the spices, besan and rice flour.If needed, sprinkle a few drops of water and add more besan or rice flour.
Adding water may make the mixture a bit sticky, but helps in adhering the masala paste to the vegetable.Do a taste test and add more spices if needed.Heat oil for deep frying in a kadai or deep saucepan.Add the coated bhindi in batches, on a medium heat.
Try to separate the clumps of bhindi as much as possible.Deep fry until crisp and golden brown on medium high heat; once the okra is cooked, you will notice that the oil bubbles will start to subside in the pan.That's when you remove them with the help of a slotted spoon and place on absorbent paper/kitchen towel to soak the excess oil.Deep fry curry leaves for a few seconds until crisp, in the same oil before switching off heat.Serve hot, spicy, crispy, golden brown bhindis garnished with fried curry leaves.These Crispy Fried Kurkuri Bhindi Recipe Spiced With Cumin & Chaat Masala can be served along with Phulka and Paneer Makhani for your everyday meals or you can serve it as a snack with your cup of Filter Coffee or Masala Chai.
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Ingredients: salt,potato (aloo),red chilli powder,rajma (large kidney beans) pressure,fennel powder,flour (maida),wheat bread crumbs,garam masala powder,sunflower oil

Rajma Cutlet (Kidney Beans Patties) Recipe, Salt - as required,2 Potato (Aloo) - cooked and smashed,1/2 teaspoon Fennel Powder,1 teaspoon Red Chilli powder,1/2 teaspoon Garam masala powder,1/2 cup Whole Wheat Bread crumbs,1 cup Rajma (Large Kidney Beans) - soaked and pressure cooked,3 tablespoons All Purpose Flour (Maida),Sunflower Oil - as required, 60, Indian, To begin with Rajma Cutlet, firstly take the potatoes and kidney beans in a mixing bowl.
Add red chilli powder, fennel seed powder, garam masala powder and salt in the mixture and mix everything well.Once it is done, make medium sized patties out of this mixture.In a different bowl, mix all-purpose flour with enough water to make a paste.Dip the patties in the flour paste and roll them gently in the bread crumbs.Once finished, arrange them in the fridge for an hour.After an hour, heat oil in a deep fry pan to fry the cutlets.
Drop the cutlets and cook on both sides until they turn golden brown.Serve Rajma Cutlets with Dhaniya Pudina Chutney and Masala Chai during your tea time break.
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Ingredients: salt,dry corn kernals,baking soda,sugar,vanilla,corn syrup,butter,sunflower oil

Salted Caramel Popcorn Recipe, 1/2 tablespoon Salt,1 cup Sugar,1 tablespoon Vanilla Extract,1/4 cup Corn syrup,1 tablespoon Sunflower Oil,5 tablespoons Butter (unsalted),1/4 tablespoon Baking soda,1/3 cup Dry Corn Kernals, 30, Indian, To begin making Salted Caramel Popcorn Recipe, heat oil in a large pot, add corn kernels and cover.
Shake in between till all kernels popped properly.
Keep aside.Melt butter in a large pan,add corn syrup and sugar on medium flame.
Bring the mixture to a boil, keep boiling until it turns to amber colour.Remove the mixture from heat, stir in vanilla, baking soda and salt.Take a large bowl and add popcorn, pour sugar mixture over popcorn and coat all popcorn properly.Spread coated popcorn on a baking sheet, let it cool completely.
Salted Caramel popcorn is ready.Serve Salted Caramel Popcorn Recipe along with Cold Coffee Smoothie Recipe on a movie night.
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Ingredients: gram papaya,salt,mustard seeds,asafoetida (hing),cumin seeds (jeera),turmeric powder,green chillies,sunflower oil

Raw Papitha No Sambharo Recipe, Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,2 Green Chillies - slit,1/4 teaspoon Asafoetida (hing),1 teaspoon Sunflower Oil,1 teaspoon Turmeric powder (Haldi),250 gram Raw papaya - grated, 30, Gujarati Recipes﻿, To begin making the Papitha No Sambharo, first prep all the ingredients and keep them ready.
Grate the papaya and keep it aside.Heal oil in a pan over medium heat; add the mustard seeds and cumin seeds.
Allow them to crackle.
Add the hing, green chillies, turmeric powder and the raw grated papaya along with salt.Stir fry until the papaya softens just a bit.
Once done, turn off the heat and transfer the papitha nu sambharo to a bowl and serve.Serve Raw Papitha No Sambharo along with Khaman Dhokla, Fafda, and Green Chutney for a high protein breakfast.
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Ingredients: salt,ginger,water the dough,carrot,onion,flour (maida),cabbage (patta gobi muttaikose),sunflower oil

Vegetarian Momo Recipe-Steamed Dumplings/A Street Food from the North East India, 2 cups All Purpose Flour (Maida),Salt - to taste,1 inch Ginger - grated,Water - for kneading the dough,1 Onion,1 teaspoon Sunflower Oil,1/2 cup Cabbage (Patta Gobi/ Muttaikose),1 Carrots (Gajjar), 45, North East India Recipes, To begin making the Vegetarian Momo we will first knead the dough for the Vegetarian Momos cover.Method to make the momo coverAdd the flour into a large mixing bowl.
Add a little water at a time and knead to make a smooth dough.Once the dough comes together, keep kneading for about 5 minutes to make it smooth and elastic.
The dough should not be sticky.Cover the dough and keep it aside for half an hour.Method to make the filling for the momo You can use a turbo chop to chop all your vegetables individually or you can even finely chop them up.Once done combine all the chopped vegetables in a bowl.
Check, the salt levels and add the oil to it as well.
Mix well to combine.Our next step is to fill and shape the momosDivide the dough into small lemon size portions.
Keep the dough covered with a muslin cloth.Dust the dough in flour and roll out into a circle of 2 to 3 inch diameter.
Do not roll too thick, as the filling will push itself out and tear when steamed.Place a small spoon of filling in the center of the rolled circle.
Wet the edges with little water to help seal the momos.Bring together the edges of the dough with a pinching and folding motion on one side and bring the other side to hold to the pinched side.
By doing this, the half moon shaped momos will have a frilled look.
Proceed the similar way with the remaining dough.You can experiment with different shapes and sizes that you like.
All it takes is some time and practice.As you keep shaping the momos, you need to keep them on a greased platter and cover with a damp cloth to prevent them from drying out.While you are shaping the momos, keep a steamer with water boiling.
Grease the steamer pan with some oil to prevent the momos from sticking.Place the shaped vegetarian momos on the greased steamer pan.
So when you have one set of shaped momos, place them in the steamer and steam on high for 5 to 7 minutes until you see a glaze on the skin.
The skin will begin to shine.
As soon as you notice this, turn off the heat.Transfer the Vegetarian Momos from the steamer into a serving platter and serve hot.Serve the Vegetarian Momo Recipe along with Chilli Garlic Sauce as a Part Appetizer for any occasion with a party meal of Vegetarian Hakka Noodles,  Soy Chunks Manchurian Recipe In Sweet & Spicy Chinese Sauce and Toffee Banana.
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Ingredients: vangi bath powder,salt,lemon drops,cashew nuts,green chilli,rice,mustard seeds,fistful green peas (matar),dry coconut (kopra),curry leaves,dry red chilli,white urad dal (split),onion,green bell pepper (capsicum),tamarind,turmeric powder,chana dal (bengal gram dal),sunflower oil

Capsicum Bath Recipe, Salt - as required,1 teaspoon White Urad Dal (Split),Lemon juice - few drops,Fistful Green peas (Matar),2-3 tablespoons Sunflower Oil,1/2 teaspoon Mustard seeds,Few Cashew nuts,Few Curry leaves,1 Onion - chopped,1 teaspoon Chana dal (Bengal Gram Dal),1 Green Chilli - slit,2-3 Green Bell Pepper (Capsicum) - chopped into medium size pieces,1 Dry Red Chilli - broken,2-3 tablespoons Dry coconut (kopra) - grated,1/4 teaspoon Turmeric powder (Haldi),2-3 tablespoons Vangi Bath Powder,Tamarind - soaked in water,1 cup Rice - cooked, 25, Indian, To begin making the Capsicum Bath recipe, firstly wash rice and cook it with water and salt in a saucepan.
The cooked rice grains should be separate and not mushy.Once cooked, spread the cooked rice on a wide plate.This will make the grains separate further and also helps to cool down quickly.
(It has to be cooled properly before using)Heat oil in a kadhai and add mustard seeds, lentils and cashew nuts.
Once they splutter add curry leaves, red chili and green chili .Add onion, green peas, turmeric and salt.
Saute it till the raw smell of onion goes away.Once it is done, add chopped capsicum and cook it for 3-4 minutes.Once the capsicum is cooked half, add vangibath powder, tamarind juice and mix everything well.
Cover and cook for 3-4 minutes, so that capsicum takes in the flavour.Finally, add the grated coconut and give a gentle mix.
Switch off after the extra moisture has evaporated.
Now add rice to the pan and mix everything properly.Drizzle some lemon juice, salt and mix it well again.Serve Capsicum Bath with Lauki Raita, Beetroot Raita, Burani Raita or any other Raita of your choice.
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Ingredients: basmati rice,salt,mustard seeds,asafoetida (hing),curry leaves,white urad dal (split),dry red chillies,watermelon seeds,peanuts (moongphali),sunflower oil

Watermelon Seeds Rice Recipe, 1 teaspoon White Urad Dal (Split),1 cups Basmati rice - cooked,Salt - to taste,1 teaspoon Mustard seeds,1/2 cup Watermelon seeds,6 Dry Red Chillies,1 tablespoon Raw Peanuts (Moongphali) - roasted,1 tablespoon Sunflower Oil,1/4 teaspoon Asafoetida (hing),1 sprig Curry leaves, 50, Indian, To begin making Watermelon Seeds Rice Recipe, dry roast the watermelon seeds and dry red chilies until the seeds start spluttering and popping.
Turn of the heat and let them cool.Once cooled, transfer the dry roasted seeds and chilies to the mixie jar.
Add salt and grind it to a coarse powder.Place a kadai on medium heat.
Add 1 tablespoon oil to it.
Add mustard seeds and allow them to crackle.
Once the mustard seeds crackle, add the urad dal, curry leaves and hing.At this stage, add the peanuts and fry until they turn slightly brown.Add the rice and mix well.
Add the coarsely ground watermelon seeds powder.
Mix all the ingredients well.Serve Watermelon Seeds Rice warm or at room temperature with papad as a one dish meal.You can try this recipe with pumpkin seeds or melon seeds as well.
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Ingredients: salt,green chillies,ginger,garam masala powder,cardamom (elaichi) podsseeds,bay leaf (tej patta),coriander (dhania) leaves,red chilli powder,cloves garlic,dry coconut (kopra),curry leaves,cinnamon stick (dalchini),chicken,poppy seeds,onion,turmeric powder,cloves (laung),water grinding,red chilli powder ( suit spice levels),sunflower oil

Classic Andhra Style Chicken Curry Recipe, 2 teaspoon Poppy seeds,1 teaspoon Red Chilli powder,1 Onion - finely chopped,2 tablespoons Dry coconut (kopra),1/4 teaspoon Turmeric powder (Haldi),2 tablespoons Sunflower Oil,1/4 cup Hot water - for grinding,600 grams Chicken - cleaned and cut to required size,1/2 inch Cinnamon Stick (Dalchini),Salt - as required,1 teaspoon Salt,4 Cloves (Laung),1 teaspoons Red Chilli powder - (Adjust to suit your spice levels),1/2 cup Coriander (Dhania) Leaves - finely chopped,3 Cloves (Laung),1/2 teaspoon Turmeric powder (Haldi),1 inch Cinnamon Stick (Dalchini),1 Cardamom (Elaichi) Pods/Seeds,1 inch Ginger,2 Green Chillies - finely chopped,1/2 teaspoon Garam masala powder,1 Bay leaf (tej patta),1 sprig Curry leaves,6 cloves Garlic, 70, Andhra, To begin making the Classic Andhra Style Chicken Curry recipe, we will first marinate the chickenIn a mixing bowl, combine the chicken along with red chilli powder, turmeric powder, salt and set it aside for about 20 minutes.
In the meantime grind ingredients for the masala.
In a mixer jar, combine the ginger, garlic, cinnamon stick, cloves, cardamom, poppy seeds, desiccated coconut and grind to a fine paste using water.
Heat oil in a heavy bottomed pan over medium heat.
Add in the cinnamon stick, cloves, cardamom and the bay leaf and allow them to sizzle.
Now add chopped onions, green chillies and sauté till they are slightly brown in colour.
Add curry leaves.
Continue to saute for 4-6 minutes until nicely done.
Add marinated chicken and sauté for 2 minutes.
Next, add the freshly ground masala paste, remaining chilli powder and turmeric powder.
 Now add the required water till the chicken immerses and adjust salt.
You can adjust the consistency of the gravy to suit your requirement.Close the lid of the pan and cook over medium heat for 10 to 15 minutes with frequent stirring and then simmer for 5 minutes till the chicken is done and oil separates.
Turn off the heat.This can also be cooked in a pressure cooker for about 3 whistles following the same process.Finally sprinkle garam masala powder and garnish with coriander.
Serve Classic Andhra Style Chicken Curry along with Dhaba Style Spicy Ghee Rice Recipe Made From Whole Spices, and Andhra Style Chepa Vepudu Recipe - Andhra Fish Fry Recipe for a delectable weekend meal.
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Ingredients: tomato,coriander (dhania) leaves,paprika powder,virgin olive oil,carrot,onion,garlic powder,cumin seeds (jeera),turmeric powder,sweet potato,salt,raisins,lemon,stalk celery,vegetable stock,white pepper powder,water,green moong dal (split) hour,ginger,cinnamon stick (dalchini),coriander powder,cloves (laung)

Moroccan Lentil Stew Recipe With Raisins, 1 Onion - finely chopped,2 cups Vegetable stock,1/4 teaspoon Turmeric powder (Haldi),1 tablespoon Extra Virgin Olive Oil,Salt - to taste,1/4 teaspoon Cumin seeds (Jeera),1/4 teaspoon Paprika powder,1 Sweet Potato - diced,1/2 cup Green Moong Dal (Split) - soaked for half hour,1/4 teaspoon Garlic powder,1/2 inch Cinnamon Stick (Dalchini),Coriander (Dhania) Leaves - chopped,Salt - as needed,1 tablespoon Homemade tomato puree,1/4 teaspoon Coriander Powder (Dhania),2 Cloves (Laung),1/4 teaspoon White pepper powder,1/4 cup Raisins - roughly chopped,1 Stalk Celery - diced,1 Carrot (Gajjar) - diced,1 cups Lukewarm Water,Lemon wedges - few,1/2 teaspoon Ginger - grated, 45, African, To start making Moroccan Lentil stew with raisins, make Moroccan spice mix first.
Blend all the ingredients mentioned for the spice mix and keep aside.
We will need 1-1/2 teaspoons of this mixture to this recipe.Heat oil over medium in a pressure cooker.Add onions and sauté until translucent.Add ginger and sauté until fragrant.Add the chopped celery, cook until they are soft.Add the prepared moroccan spice mixture, toast them until fragrant.Add tomato paste and cook until it is caramelized.Add diced carrots, sweet potato and cook until tender.Now add lentils, vegetable stalk, water and season with required salt.
Pressure cook for 4-5 whistles on medium flame.Switch off and open the cooker once the pressure is down.When lentils are tender, check for salt.Add chopped raisins and stir well.
garnish with cilantro and lime wedges.
Serve warm with couscous or rice.
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Ingredients: salt,water the dough,ghee,ajwain (carom seeds),flour (maida),sunflower oil

Phool Mathri Recipe, 1 cup All Purpose Flour (Maida),Sunflower Oil - for deep frying,Salt - according to taste,1 tablespoon Ghee,1/2 teaspoon Ajwain (Carom seeds),Lukewarm Water - for kneading the dough, 45, Indian, To begin making the Phool Mathri recipe, In a bowl add maida, ajwain, salt and ghee.
Mix it and knead a tight dough using lukewarm water.Cover it with a kitchen napkin and keep aside for 10 minutes.
Make equal size balls from dough and roll every ball into 4" diameter.
For perfect shape we can use a cutter or a lid.Pinch every roll with the help of plucker to give it a phool/flower like shape.
Keep pinching in layers.Heat oil in a deep frying pan.
Deep fry all mathri on medium flame till golden brown in colour.
Take them out on a kitchen towel to absorb excess oil.
Crispy and tasty Mathri are ready to serve.Serve Phool Mathri along with Poha Chivda and Masala Tea for your tea time break.
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