anandhuvasudev/southindiandish huggingface dataset:
Ingredients: corn kernels,virgin olive oil,carrot,onion,black pepper powder,turmeric powder,chana dal (bengal gram dal),sunflower oil,fish,salt,lemon,green beans (french beans),coriander powder,mustard seeds,red chilli powder,dry red chilli,garlic,balsamic vinegar,butter,curry leaves,parmesan cheese

Chettinad Fish Fry With Roasted Corn, Onions And Carrots With French Beans Recipe, 2 teaspoons Garlic - chopped,1/2 kg Fish,3 tablespoons Parmesan cheese,8 Curry leaves,2 tablespoons Corn Kernels,4 teaspoon Coriander Powder (Dhania),4 teaspoon Red Chilli powder,Sunflower Oil - as required,250 grams Green beans (French Beans) - ends cut,2 Onions - roughly chopped,3 teaspoons Chana dal (Bengal Gram Dal),1 teaspoon Turmeric powder (Haldi),2 teaspoon Black pepper powder,Salt - as needed,4 tablespoons Extra Virgin Olive Oil,1 Lemon,1 Carrot (Gajjar) - diced,1 teaspoon Mustard seeds,3 Dry Red Chilli,1 teaspoon Honey,2 teaspoons Balsamic Vinegar,2 tablespoons Butter,1 teaspoon Black pepper powder, 130, Chettinad, To begin making the Chettinad Fish Fry With Roasted Corn, Onions And Carrots With French Beans recipe, squeeze lemon juice in a bowl, add red chilli powder, coriander powder, turmeric powder and salt as needed.Make a paste and keep aside.
Clean and wash the fish pieces.Now add the paste to the fish and mix well.
Marinate this for about an hour.Dry roast the ingredients given under ‘For Special Chettinad powder’ and grind them into a fine powder and keep aside.After 1 hour of fish marination, take the fish pieces and coat them well with the roasted powder and keep aside.Heat oil in a cast iron skillet and place the fish on the skillet one by one and fry from both sides to golden brown and crisp.The next step is to make the Roasted Corn, Onions And Carrots With French Beans.Bring the water and 1 teaspoon of the salt to the boil In a medium saucepan.Add the French beans and blanch for 3 minutes.Remove from the water and put into an ice water bath & drain.Heat the grill or the gas burners and dry roast the corn kernels.
Keep aside.Add the oil to a large saute pan over a medium heat, after 30 seconds add the onions and saute for 4 to 5 minutes.Add the French beans, roasted corns, carrots and garlic & Saute for 4 minutes.De-glaze with the balsamic vinegar and honey, season with salt and pepper and add the butter.
Garnish with Parmesan and serve it with the fish.Serve Chettinad Fish Fry With Roasted Corn, Onions And Carrots With French Beans on its own for a delicious weeknight dinner.
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Ingredients: tomato,salt,coriander powder,green chilli,coconut,brinjal (baingan eggsplant),coriander (dhania) leaves,mustard seeds,jaggery,red chilli powder,asafoetida (hing),drumstick,curry leaves,onion,methi seeds (fenugreek seeds),avarekalu lilva beans,potato (aloo),turmeric powder,sunflower oil

Maharashtrian Style Bhogichi Bhaji Recipe - Mixed Vegetable Curry, 3 Onions - finely chopped,2 Drumstick - peeled and cut into 3'inch pieces,1/2 teaspoon Turmeric powder (Haldi),2 tablespoons Fresh coconut - grated,Coriander (Dhania) Leaves - as required,Salt - to taste,1/2 teaspoon Mustard seeds,1 Green Chilli - finely chopped,1 teaspoon Coriander Powder (Dhania),1/2 cup Avarekalu / Lilva Beans,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1 tablespoon Jaggery,1/4 teaspoon Asafoetida (hing),1 sprig Curry leaves,1 Tomato - chopped,2 tablespoons Sunflower Oil,150 grams Brinjal (Baingan / Eggplant) - cut into chunks,1/2 teaspoon Red Chilli powder,2 Potatoes (Aloo) - cubed, 60, Maharashtrian Recipes, To begin making the Bhogichi Bhaji recipe, firstly wash the brinjal, drumsticks, potatoes thoroughly under sufficient water and chop them as required.
Peel the skin of potatoes before you chop them.Heat a heavy bottomed pan, and add oil to it.
Once the oil is hot, add mustard seeds.
When they splutter, add the fenugreek seeds, asafoetida, chopped green chilli and curry leaves.After about a minute, add the chopped onions and cook till they turn soft and translucent.When the onions turn translucent, add the turmeric powder, red chilli powder and the coriander powder.
Saute for 2 to 3 minutes.Now add the lilva beans, potatoes and drumsticks.
Mix well.
Add sufficient water to cover the vegetables and bring them to a boil.
Lower the flame to medium and cook covered stirring occasionally.When the vegetables are more than half cooked, add the chopped tomato and brinjals.
Add some hot water at this stage if required.
Cover and cook.When all the vegetables are fully cooked, add the jaggery, grated coconut, salt to taste and some more water if required to get a thick gravy.Simmer for 5 to 6 minutes.
When done transfer the Bhogichi Bhaji to a serving bowl and garnish with chopped coriander leaves.Serve Bhogichi Bhaji along with Maharashtrian Ambat Goda Dal and Rice Flour Bhakri for a weekday lunch with your family.
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Ingredients: amchur (dry mango powder),asafoetida (hing),ajwain (carom seeds),jaggery,red chilli powder,raisins,coriander (dhania) leaves,dry red chillies,sangri,coriander powder,turmeric powder,ker,sunflower oil

Rajasthani Sweet & Spicy Ker Sangri Sabzi Recipe, 1/2 teaspoon Turmeric powder (Haldi),2 Dry Red Chillies - broken into pieces,1-1/2 teaspoons Red Chilli powder,Sunflower Oil - for cooking,1/4 cup Raisins,3/4 cup Sangri,1 tablespoon Jaggery - optional,1/2 teaspoon Ajwain (Carom seeds),1/4 teaspoon Asafoetida (hing),4 sprig Coriander (Dhania) Leaves,2 tablespoons Ker,2 teaspoons Coriander Powder (Dhania),1 teaspoon Amchur (Dry Mango Powder), 55, Rajasthani, To begin making the Ker Sangri Sabzi Recipe, soak the ker and sangri immersed in lot of water for at least 8 hours or overnight.
After 8 hours, drain the water and rinse the ker sangri in water a couple of more times, to remove residual dust and dirt.In the next step, we will cook the soaked ker sangri in the pressure cooker.
Place the soaked Ker Sangri in the pressure cooker, add 1 cup of water and cook the ker sangri until you hear 3 to 4 whistles.After 3 to 4 whistles, turn off the heat and allow the pressure to release naturally.
The next step is to combine it with spices and make the Ker Sangri SabziHeat a tablespoon of oil in a heavy bottomed pan over medium heat.
Add the ajwain, the red chillies and allow it to roast a little.
Add the cooked raisins, the turmeric powder, asafoetida powder, coriander, amchur powder and finally the Ker Sangri and give all the ingredients a good stir.Stir fry until all the ingredients are combined and allow it to cook for another 5 minutes.
Once done, turn off the heat and the Ker Sangri Sabzi is ready to be served.Serve the Ker Sangri Sabzi along with Kadhi, Phulkas and Steamed Rice and not to forget the ghee along with.
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Ingredients: salt,coconut,mustard seeds,asafoetida (hing),coriander (dhania) leaves,jaggery,red chilli powder,water,curry leaves,dry red chillies,poppy seeds,methi seeds (fenugreek seeds),maharashtrian goda masala,tamarind paste,turmeric powder,sesame seeds (til seeds),chironji,parangikai pumpkin skin intact,sunflower oil

Maharashtrian Bakar Bhaji Recipe, Coriander (Dhania) Leaves - chopped,1/2 tablespoon Methi Seeds (Fenugreek Seeds),1/4 cup Sesame seeds (Til seeds),8 Curry leaves,2 teaspoons Turmeric powder (Haldi),Salt - to taste,1-1/2 tablespoons Tamarind Paste,1/4 cup Dessicated Coconut,1 teaspoon Mustard seeds,2 tablespoons Maharashtrian Goda Masala,1/2 teaspoon Jaggery,1/2 cup Water,1/4 cup Chironji,2 Dry Red Chillies,1/4 cup Poppy seeds,1/2 kg Kaddu (Parangikai/ Pumpkin) - chopped with skin intact,2 teaspoons Red Chilli powder,Sunflower Oil - as required,1 pinch Asafoetida (hing), 20, Maharashtrian Recipes, To begin making the Maharashtrian Bakar Bhaji Recipe, dry roast the poppy seeds, sesame seeds, desiccated coconut & charoli all separately.
Grind them into a coarse powder in mixer grinder.
Keep aside.Wash the pumpkin thoroughly & cut the pumpkin with the skin into chunks of roughly 1 inch cubes.
You can use the pumpkin with yellow & green skin, as it is very tasty and fits in this recipe very well.In a kadai, heat oil on medium heat and once it is hot enough, add fenugreek seeds.
Once they splutter, add mustard seeds, hing & turmeric powder.Add the curry leaves immediately & red chillies.
Give it a quick stir and add the chunks of pumpkin.Add the red chilli powder, jaggery, salt, goda masala, powder of sesame seeds, poppy seeds, dry coconut & chironji & add the tamarind pulp.
Add about 1/2 cup water & give it a quick stir & cover the vessel for the pumpkins to cook, the pumpkins doesn't take much time to cook.
The Bhakar bhaji shouldn't be too watery.
garnish with coriander leaves and serve.
Serve Maharashtrian Bakar Bhaji Recipe with Jolada Roti Recipe (Jowar Bhakri), Kala Vatana Amti Recipe (Maharastrian Black Chickpea Curry), and Red Chilli Thecha for your everyday meal.
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Ingredients: pecans,(or agave syrup),peanut butter,pistachios,instant oats (oatmeal) rolled,badam (almond),dates

Healthy Oatmeal Energy Bar With Dates & Nuts Recipe, 1/4 cup Honey - (or agave syrup),1 Dates,1-1/2 cups Instant Oats (Oatmeal) - rolled,1/4 cup Peanut Butter,1/4 cup Pecans - toasted,1/2 cup Badam (Almond) - toasted,1/4 cup Pistachios - toasted, 50, Continental, To prepare these Healthy Oatmeal Energy Bar With Dates & Nuts Recipe, chop the assorted nuts first.Process dates in a food processor until coarsely done.
It should form a “dough” like consistency and will roll into a ball.Dry roast or toast the rolled oats in a non-stick pan for a few minutes until its color has changed to light brown.
Take care not to burn the oats.Place the oats, chopped nuts, and dates in a bowl and set aside.In a small pan, warm honey and peanut butter over low heat.
Stir and pour over the oats mixture and then mix, breaking up the dates till well combined.Once thoroughly mixed, transfer to a dish/ pan lined with aluminum foil/ parchment paper so they lift out easily.
Press down until uniformly flattened.
Cover with aluminum foil/ parchment paper or plastic wrap, and let it set in the refrigerator or freezer for 25 to 30 minutes to harden.Remove the set Healthy Oatmeal Energy Bar With Dates & Nuts Recipe from the dish and chop into even bars.
Store in an airtight container in the refrigerator.
These stay well for a month.
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Ingredients: tomato,salt per,chana dal (bengal gram dal),mustard seeds,black sesame seeds,red chilli powder,sesame (gingelly) oil,pearl onion (sambar onion),white urad dal (split),sesame seeds (til seeds),cumin seeds (jeera),methi seeds (fenugreek seeds),black pepper powder,potato (aloo),turmeric powder,tamarind

Ellu Kuzhambu Recipe- Sesame Seeds Kuzhambu, 2 Potatoes (Aloo) - cut into cubes,1/2 teaspoon Mustard seeds,1 tablespoon Black sesame seeds,1 teaspoon Cumin seeds (Jeera),1/2 teaspoon Black pepper powder,1 tablespoon Sesame seeds (Til seeds),Salt - as per required,1 teaspoon Chana dal (Bengal Gram Dal),25 grams Tamarind,2 Tomatoes - finely chopped,1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Methi Seeds (Fenugreek Seeds),2 teaspoons Red Chilli powder,2 teaspoons White Urad Dal (Split),1/2 teaspoon Cumin seeds (Jeera),1 tablespoon Sesame (Gingelly) Oil,1 cup Pearl onions (Sambar Onions) - chopped, 35, South Indian Recipes, To begin making the  Ellu Kuzhambu-Sesame Seeds Kuzhambu Recipe, prepare tamarind extract soaking tamarind in 2 glasses of water.Into a preheated pan add sesame seeds and black sesame seeds and dry roast for a few seconds till the sesame release a nice aroma and start to pop.
Transfer into a bowl and keep aside.Next in the same pan dry roast urad dal and chana dal till the dals turn golden brown in colour.
Once done remove into a bowl and keep aside to cool.Finally dry roast the cumin seeds till they start to change colour and transfer to the bowl with the dals.
Once the sesame seeds and the dals have cooled down add them to the mixer grinder along with the black pepper powder and grind to a powder.Heat oil in a pan and add mustard seeds, cumin seeds and methi seeds.
Let the seeds splutter and add onions & saute till golden brown.Once the onions have browned add tomatoes, chilli powder, turmeric powder & salt, sauté till tomato turn soft and mushy.
Once the tomatoes have turned soft add the tamarind extract & boil until the raw smell of the tamarind vanishes.Once done add the ground sesame powder and boil Ellu Kuzhambu for 2 to 3 minutes.
After 2-3 minutes, turn off the heat and your Ellu Kuzhambu is ready to be served.Serve Ellu Kuzhambu with Steamed Rice, Mangalorean Neer Dosa and Poha Dosa.
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Ingredients: heavy whipping cream,chocolate ganache,instant coffee powder,water,chocolate cake frosted,sugar,vanilla,chocolate chips

Vanilla Choco Mousse Recipe With Chocolate Chips, 1 teaspoon Sugar,100 grams Heavy whipping cream,2 tablespoon Chocolate chips,1/2 cup Water,1 teaspoon Vanilla Extract,1 + 1 teaspoon Instant Coffee Powder,200 grams Chocolate Cake - plain or frosted,100 grams Chocolate ganache, 145, Continental, To prepare Vanilla Choco Mousse Recipe with chocolate chips start by cutting the Chocolate Cake into small pieces or crumbling it with hand.Here's how ro make a Eggless Easy Chocolate Cake Recipe - Vegan OptionTake a bowl and add vanilla extract to whipped cream.
This makes the vanilla cream.
Keep asideTake a saucepan and heat water in it on medium flame.
After water gets hot add 1 teaspoon coffee powder and 1 teaspoon sugar to it.
When sugar gets dissolved turn off the flame and allow it to cool completely.Now take a glass and first put a thin layer of vanilla cream followed by the layer of cake.On the layer of cake and put little bit coffee syrup (around 1/2 teaspoon per layer of chocolate cake).Now put a layer of vanilla cream followed by a teaspoon of chocolate chips.Continue this process and make about 4 more layers.Lastly, sprinkle coffee powder with the help of a sieve.Set this glass for 1 hr in the fridge.
Vanilla Choco Mousse With Chocolate Chips is now ready to serve.Serve Vanilla Choco Mousse Recipe as a dessert after a meal of Lemony Pasta Recipe With Roasted Shrimps or Penne Pasta Recipe In Creamy Cauliflower Sauce with Cheese Garlic Bread Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Priyanshu_Agarwal/Vanilla_Choco_Mousse.jpg, 8
Ingredients: cashew nuts,yellow moong dal (split),chana dal (bengal gram dal),nylon sabakki (sm variant sabudana),ghee,mustard seeds,asafoetida (hing),coriander (dhania) leaves,green peas (matar),black urad dal (split),curry leaves,dry red chillies,onion,lemon,coconut grated,green chillies,buttermilk strained remove lumps,sunflower oil

Sabakki Upittu Recipe (South Indian Style Sabudana Khichdi), Ghee - as needed,3 tablespoons Sunflower Oil,Fresh coconut - Grated,1/4 cup Green peas (Matar) - boiled,20 Curry leaves,1/2 cup Buttermilk - strained to remove lumps,3 Onions - finely diced,10 Green Chillies - slit,2 tablespoons Lemon juice,2 Dry Red Chillies,2 teaspoons Mustard seeds,1 tablespoon Chana dal (Bengal Gram Dal),2 teaspoons Black Urad Dal (Split),10 Cashew nuts - chopped,3/4 cup Nylon sabakki - (small variant of sabudana),3 tablespoons Coriander (Dhania) Leaves - chopped,1 cup Yellow Moong Dal (Split),1 pinch Asafoetida (hing), 40, South Indian Recipes, To begin making the Sabakki Upittu, wash and soak sabudana in buttermilk for 4-6 hours and drain the excess liquid using a colander.Boil the dal with a teaspoon of oil and some turmeric in an open pot until its thoroughly cooked, not mushy.
Set it aside.In a wide pan heat oil, add mustard seeds and allow it to splutter.
Add channa dal, urad dal, cashews and reduce the heat and allow it to change colour evenly by stirring in between.Add the curry leaves, asafoetida ,turmeric, green and red chillies and give it a stir.Add the onions, some salt and cook for 5-6 minutes stirring in between on a medium flame or until it changes colour.
(Do not allow it to brown)Next, add the drained Sabakki and give it stir and cook until it turns transparent on medium heat.Tip in the boiled moong dal, green peas, lemon juice and salt and give it a good mix until everything is well combined.
cover the lid and cook for a couple of minutes on low heat.Garnish it with some coriander and grated coconut.Serve Sabakki Upittu for breakfast with a hot cup of Ginger Cardamom Tea or with with Burani Raita for a light dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Sabakki_Upittu.jpg, 18
Ingredients: tomato,salt,green chilli,mustard seeds,bay leaf (tej patta),coconut,fennel seeds (saunf),cloves garlic,curry leaves,onion,lemon,cumin seeds (jeera),green moong dal (split),cinnamon stick (dalchini),potato (aloo),green chillies,sunflower oil

Kumbakonam Kadappa Recipe - South Indian Style Lentil and Potato Stew, 1 Onion - sliced,1/2 teaspoon Mustard seeds,1 Green Chilli,2 cloves Garlic,1 inch Cinnamon Stick (Dalchini),Salt - to taste,1 Tomato - finely chopped,4 tablespoons Fresh coconut - grated,2 Green Chillies - finely chopped,2 tablespoons Lemon juice,1 teaspoon Fennel seeds (Saunf),1 sprig Curry leaves,1 Bay leaf (tej patta),2 tablespoons Sunflower Oil,2 Potatoes (Aloo) - boiled,1/2 teaspoon Cumin seeds (Jeera),1/2 cup Green Moong Dal (Split) - boiled, 30, South Indian Recipes, To begin making the Kumbakonam Kadappa Recipe, wash and pressure cook the moong dal with enough water for 2 whistles using a pressure cooker.
Once its cooked, mash it well and keep aside.Similarly, cook the potatoes using a pressure cooker for 2 whistles.
Once it is cooled, peel the skin and mash it to a coarse texture.Heat a tablespoon of oil in a wok on medium heat, add the sliced onion and saute until it turns translucent.Add the tomatoes and green chillies and saute until the tomatoes are half cooked.Add the cooked mashed dal and the potatoes.
Simmer for 5 minutes.Now make a smooth paste of grated coconut, garlic cloves, fennel seeds and green chilli adding little water using a mixer grinder.Add this coconut spice paste to the simmering moong dal and potato curry.
Mix well and simmer for 2 more minutes and switch off the flame.Now heat oil in a tadka pan, add the cinnamon stick and bay leaf and it release its flavours into the oil.Add the mustard and cumin seeds and let it crackle.
Add the curry leaves and let it splutter as well.Pour this tadka over the prepared stew, add the lemon juice and mix well.Serve the Kumbakonam Kadappa Recipe along with steaming hot idlis and crispy dosa's for the weekend breakfast.
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Ingredients: spaghetti pasta (penne spaghetti),tomato,salt,sun dried tomato (look oil),basil leaves,red chilli powder,cloves garlic,virgin olive oil,dried oregano

Spicy Arrabbiata Pasta Recipe With Sun Dried Tomatoes, 300 grams Spaghetti Pasta - (penne or spaghetti),Salt - to taste,1/4 cup Sun Dried Tomatoes - (look for ones soaked in oil),4 cloves Garlic - finely chopped,500 grams Tomatoes,2 sprig Basil leaves - roughly torn,1 teaspoon Red Chilli powder - (or to taste),2 tablespoons Extra Virgin Olive Oil - for cooking,1 teaspoon Dried oregano, 70, Italian Recipes, To begin making the Spicy Arrabbiata Pasta Recipe With Sun Dried Tomato, get all the ingredients ready for cooking.Blanch the tomatoes in water and boil for about 5 to 8 minutes, until you notice that the skin is cracking up.
Once done, remove from water and allow it to cool.Peel the skin of the tomatoes and roughly puree the tomatoes in a blender.
Keep aside.Cook the spaghetti or the penne pasta in boiling water along with salt until al dente (firm and yet cooked) in a saucepan.
Once done, rinse under cold water to prevent further cooking.
Toss it in bit of olive oil and keep aside.Heat 2 tablespoons of olive oil in a wok, add the chopped garlic and roast until you can smell the aromas coming through.
Take care not to allow the garlic to burn.Add the tomato puree, the oregano, red chili powder and salt.
Bring the spicy arrabbiata tomato sauce to a boil.Once it comes to a boil, turn the heat to low and simmer for about 10 minutes until you get a thick luscious red arabiatta sauce.Check the salt and chili of the and adjust to suit your taste.
At this stage toss in the sun-dried tomatoes and the cooked pasta.
Toss the Spaghetti Pasta Recipe on high heat until the pasta is well coated with the sauce.Once done, turn off the heat, stir in the roughly chopped basil leaves and serve.Serve the Spicy Arrabbiata Pasta Recipe With Sun Dried Tomato along with a glass of wine andSummer Lettuce Salad Recipe for a weeknight dinner with family., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/arrabbiata_pasta_sun_dried_tomatoes_1600.jpg, 9