anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,yellow moong dal (split),rice,asafoetida (hing),water,turmeric powder,butter

Dal Chawal/ Paruppu Sadam -Baby & Toddler Recipe above 10 months, 1/4 cup Rice,1 teaspoon Butter,1/2 cup Water,Salt - a pinch,Asafoetida (hing) - a pinch,1/4 cup Yellow Moong Dal (Split),1/4 teaspoon Turmeric powder (Haldi), 22, Indian, To begin making the Dal Chawal/ Paruppu Sadam, wash and pressure cook moong dal in quarter cup of water along with a pinch of turmeric.
Pressure cook for 3 whistles and release the pressure naturally.
Remove the dal from the pressure cooker and keep aside.
In the same pressure cooker, add 1/4 cup of rice with 1/2 cup water and pressure cook for 3 whistles.
Once the 3 whistles are over, turn off the flame and release the pressure naturally.
Place a pan on low heat, add a teaspoon of butter.
Once the butter has melted, add the cooked moong dal and a pinch of salt.
Mix the dal/ paruppu well and simmer it for 2 minutes and turn off the flame.
In a bowl add the cooked rice and cooked dal and mix thoroughly.
If you baby prefers a more mashed consistency, use a potato masher and mash the rice before adding the dal.
You can also add a little salt to Dal Chawal/ Paruppu Sadam and a dollop of ghee and serve warm to your baby/ toddler.Serve Dal Chawal/ Paruppu Sadam to your babies/toddlers who are above 10 months along with a vegetable like Carrot Poriyal or Buttered Mashed Potatoes to make it a complete meal.
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Ingredients: coriander (dhania),salt,black cardamom (badi elaichi),coconut,fish pompano (preferred),red chilli powder,black peppercorns,ginger garlic paste,coriander (dhania) seeds,green chillies verticy,lemon,cinnamon stick (dalchini),poppy seeds,onion,turmeric powder,cloves (laung),sunflower oil

Fish Sukka Recipe - Fish With Spicy Masala Filling, 2 teaspoon Lemon juice,1 tablespoon Coriander (Dhania) Seeds,Salt - to taste,1 Tablespoon Sunflower Oil,1 Onion - finely chopped,2 Fish - pompano (preferred),Coriander (Dhania) Leaves - small bunch,4 Green Chillies - Slit vertically,1 tablespoon Ginger Garlic Paste,5 Whole Black Peppercorns,1 Black cardamom (Badi Elaichi),3 Cloves (Laung),1 Tablespoon Red Chilli powder,1 teaspoon Turmeric powder (Haldi),2 Tablespoons Poppy seeds,1/2 Cup Dessicated Coconut,2 Inch Cinnamon Stick (Dalchini), 35, Indian, To begin making the Fish Sukka Recipe (Fish With Spicy Masala Filling), cut the fish into thin slices.Keep only the flesh of the fish and discard bones and organs.
Wash well and apply some salt.
(I haven't used the heads, but you can use them if you wish)Marinate fish with red chilli powder, turmeric powder, ginger garlic paste and lime juice, in a big bowl.
Mix and keep aside for 10 minutes.Till the fish gets marinated, let us prepare the sukka gravy.
In a shallow fry pan, dry roast all the spices mentioned including coriander seeds, cloves, whole black peppercorns, black cardamom, cinnamon stick except poppy seeds.
Roast them on medium heat until fragrant.Make some room in the center of the pan by pushing the roasted spices aside.Add poppy seeds in the center and roast till they change color slightly.
Switch off and let cool.Add the roasted spices along with desiccated coconut in a mixer grinder.Add a tablespoon of red chilli powder and using very little water ( I used 1/4th cup) grind it to a smooth paste.
Keep aside.Heat a tablespoon oil in a kadai and add slit green chilies and chopped onion.Fry on medium high heat till onion changes its colour to light brown.
Pour in the prepared coconut paste and saute it for 5-6 minutes or till the sukka gravy is dried.Add some salt and half of the chopped coriander leaves.
Mix well and stir in the marinated fish .If the gravy is too dry, add one or two tablespoons of water.
Add a teaspoon of lime juice.Cover and let it cook on medium heat for about 10 minutes.
Check in between.
Do not mix fish too much, because unlike chicken, fish tend to break easily, releasing fish bones inside the dish.Gently stir in between or you can just shake the kadai in order for fish to get mixed up well with the gravy.Check if the fish is done with a toothpick.Sprinkle the remaining chopped coriander leaves and remove from  heat.Fish Sukka Recipe is served as an appetizer with Lahsuni Dal Tadka (Moong Dal with Pumpkin) and steamed rice or Phulka, or Yakhni Pulao With Chicken Recipe and Masala Chaas Recipe (Indian Spiced Buttermilk) for a complete meal.
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Ingredients: tomato,salt,tamarind pulp,mustard seeds,brinjal (baingan eggsplant),red chilli powder,curry leaves,coriander (dhania) leaves,potato (aloo),green chillies,sunflower oil

Kosamalli Recipe (Chettinad Style Brinjal and Potato Mash), 1 tablespoon Tamarind - pulp,4 Brinjal (Baingan / Eggplant),2 teaspoons Sunflower Oil,Salt - to taste,1 teaspoon Red Chilli powder,15 Shallots - finely chopped,2 Potatoes (Aloo),1 teaspoon Mustard seeds,4 Green Chillies - finely chopped,2 Tomatoes - finely chopped,Few sprig Coriander (Dhania) Leaves - finely chopped,1 sprig Curry leaves, 35, Chettinad, To begin making Kosamalli Recipe (Chettinad Style Brinjal and Potato Mash), pressure cook the brinjals and potatoes for two whistles.
D-skin the vegetables and mash it to a pulpy consistency and keep it aside.Take a big wok, heat oil in medium flame, add the mustard seeds and let it crackle.
To this add the curry leaves and let it splutter.Add the finely chopped shallots and sauté till it is cooked firmly.Now add the chopped tomatoes and green chilies and sauté for five minutes.Add the red chili powder and stir it.To this add the brinjal and potato mash, enough water to bring it to a sambar like consistency.Season with salt, add the tamarind pulp and bring it to a rolling boil.Add the finely chopped coriander leaves and switch off the flame.Serve the Kosamalli Recipe (Chettinad Style Brinjal and Potato Mash) with idiyappam or idli/dosas for a weekday breakfast.
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Ingredients: pineapple,red bell pepper (capsicum),ginger,green beans (french beans),salt,basil leaves,cloves garlic,water,spring onion (bulb greens),brown sugar (demerara sugar) palm sugar,soy sauce,coriander (dhania) seeds,stalks lemon grass,coconut milk,green chillies,cauliflower (gobi) florets,sunflower oil

Thai Pineapple Vegetarian Curry Recipe, 1 teaspoon Brown Sugar (Demerara Sugar) - or palm sugar,Salt,2 Green Chillies,1 tablespoon Coriander (Dhania) Seeds,1 cup Pineapple - cut into chunks,1 inch Ginger - chopped,3 Stalks Lemon Grass - chopped,200 ml Coconut milk,1 teaspoon Soy sauce,1 Red Bell pepper (Capsicum) - cut lengthwise,2 sprig Basil leaves,1 tablespoon Sunflower Oil,6 cloves Garlic - chopped,1/4 cup Water,1/2 cup Green beans (French Beans) - cut into 1 inch pieces,2 Spring Onion (Bulb & Greens) - chopped,1 cup Cauliflower (gobi) - cut to florets, 60, Thai, To begin making the Thai Pineapple curry; first add all the ingredients listed under *To grind into a small mixer grinder like the garlic, ginger, spring onions, lemongrass, coriander seeds and water and blend into a smooth paste and keep aside.Next into a pressure cooker add the fresh cut pineapple chunks, salt to taste and some water and pressure cook for one whistle and release the pressure immediately.
Keep aside.Our next step is to roast the vegetables; heat oil in a wok or pan and first add the bell peppers and saute on medium heat for a minute.Once the oil is preheated; add the cauliflower and the beans and sprinkle salt and saute the vegetables till they are lightly cooked.
You can sprinkle some water and cover the pan to cook the vegetables faster.Once they are done turn off the heat and keep the vegetables aside.
Now to make the Thai Pineapple Vegetarian Curry, take a pan and add oil.
Add the Thai Curry paste and saute for two minutes till the Thai curry paste is cooked and the aromas are released.Add the coconut milk, brown sugar, and soy sauce and stir the curry.Add the cooked vegetables, the pineapple, cauliflower, beans and bell peppers and stir the Thai Pineapple Vegetarian Curry.
Add 1/2 cup of water, cover and simmer for 3 to 4 minutes.
Check the salt and adjust to taste accordingly.Once done, stir in torn basil leaves and turn off the heat.
Transfer the Thai Pineapple Vegetarian Curry to a serving bowl and serve hot.Serve Thai Pineapple Vegetarian Curry Recipe with Thai Jasmine Sticky Rice Recipe, sprinkled spring onions, along with Thai Raw Papaya Salad Recipe With Lemon Peanut & Honey Dressing and Thai Style Fried Bananas Recipe for a complete meal.
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Ingredients: salt,ginger,ghee,asafoetida (hing),sesame (gingelly) oil,water,black peppercorns,curry leaves,cumin seeds (jeera),green moong dal (split),turmeric powder,kodo millet (varagu arisi)

Up to Rice Pongal Recipe -Kodo Millet Pongal, 1 pinch Turmeric powder (Haldi),1 sprig Curry leaves - roughly torn,1 teaspoon Sesame (Gingelly) Oil,Salt - to taste,1 teaspoon Whole Black Peppercorns - coarsely powdered,1 cup Kodo millet - (varagu arisi),1/4 cup Green Moong Dal (Split),1 teaspoon Ghee,1/2 inch Ginger - finely chopped,Asafoetida (hing) - a pinch,1 teaspoon Cumin seeds (Jeera) - coarsely powdered,3 cups Water, 69, South Indian Recipes, To begin making the Varagu Arisi Pongal recipe, wash and soak moong dal and Varagu arisi for 30 minutes.Drain the water from the dal and varagu arisi and add them to a pressure cooker, add fresh water, turmeric powder, salt and pressure cook up to 3 to 4 whistles.
Switch off the heat and allow the pressure to release.Now we will temper the Varagu Arisi PongalHeat a tadka pan with ghee and sesame oil and temper with ingredients given under ' for tempering' which is the cumin seeds, whole back peppercorn, ginger, curry leaves and asafoetida.Add it to the cooked dal and varagu arisi mixture.
Stir well to combine and serve hot.Serve Varagu Arisi Pongal with Mysore Chutney and Andhra Style Paruppu Podi for a simple and healthy meal.
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Ingredients: kokum (malabar tamarind) tamarind pulp,salt,mustard seeds,asafoetida (hing),coconut,jaggery,red chilli powder,cumin seeds (jeera),maharashtrian goda masala,groundnut powder,turmeric powder,black eyed beans (lobia),sunflower oil

No Onion No Garlic Black Eyed Beans Curry Recipe, 1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 cup Black Eyed Beans (Lobia) - soaked in water for 7 to 8 hours,1 teaspoon Mustard seeds,1 teaspoon Jaggery - grated,3 Kokum (Malabar Tamarind) - or use 1/2-1 teaspoon tamarind pulp,1/2 teaspoon Maharashtrian Goda Masala,1 tablespoon Sunflower Oil,1/2 teaspoon Asafoetida (hing),1 tablespoon Fresh coconut,1/2 teaspoon Red Chilli powder,1 tablespoon Groundnut powder, 40, North Indian Recipes, To begin making the No Onion No Garlic Black Eyed Beans Curry, first cook the beans with 2 cups of water, in a pressure cooker, for 1 whistle and 10 to 15 minutes on sim (or till the beans are soft but not mushy).Heat oil in a heavy bottomed pan.
Add the mustard seeds and once they crackle add the cumin seeds.Add the hing, turmeric powder, red chilli powder, goda masala.
Mix everything well.Add the black eyed beans along with the water used for cooking.Add the kokum skin, jaggery, groundnut powder, coconut and salt.
Simmer for 3 to 4 minutes, stirring once or twice.Serve No Onion No Garlic Black Eyed Beans Curry with Roti or Rice and a Kachumber salad on the side for a wholesome weekday meal.
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Ingredients: tomato,salt,cardamom (elaichi) podsseeds,milk,black peppercorns,cloves garlic,water,onion,cinnamon stick (dalchini),beetroot,cloves (laung),butter,sunflower oil

Tomato & Beetroot Soup Recipe, 50 grams Beetroot - roughly chopped,1 inch Cinnamon Stick (Dalchini),Salt - to taste,500 grams Tomatoes - quartered,2 Cardamom (Elaichi) Pods/Seeds,1 Onion - finely chopped,1/2 cup Milk,1 teaspoon Sunflower Oil,2 Cloves (Laung),3 cloves Garlic,2 teaspoons Butter,2 cups Water,1 teaspoon Whole Black Peppercorns, 30, Continental, To begin making the Tomato & Beetroot Soup, heat butter and oil in a pan.Add the whole spices (cardamom, cinnamon, cloves and peppercorn) to it and sauté them lightly till aromatic.Next, add the garlic and onions and saute them up till light brown and translucent.Then, tip in the quartered tomatoes and toss them continuously, cooking on a medium flame, until the skin shrinks.The next step is to add the beetroot, salt and water to this and pressure cook until you hear a couple of whistles.
Turn off the heat after a couple of whistles and allow the pressure to release completely.Once the pressure has released from the cooker pour the tomato beetroot soup mixture into a blender to make a smooth puree.Strain the soup into a saucepan, add the milk and bring it to a gentle boil, allowing it to simmer for 2-3 minutes.Serve Tomato & Beetroot Soup along with Cheese Garlic Bread and Chickpea Orange Salad with Sun Dried Tomatoes for a light weeknight dinner.
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Ingredients: salt,ginger,bay leaves (tej patta),cardamom (elaichi) podsseeds,fennel seeds (saunf),asafoetida (hing),dry coconut (kopra),cloves garlic,dry red chilli,black peppercorns,byadagi dried chillies,coriander (dhania) seeds,onion,cumin seeds (jeera),st flower,cloves (laung),sesame seeds (til seeds),star anise

Kolhapuri Khanda Lasun Masala Spice Mix Recipe, 1 teaspoon Asafoetida (hing),1 tablespoon Coriander (Dhania) Seeds,3 Bay leaves (tej patta),2 Star anise,10 Cloves (Laung),5 Cardamom (Elaichi) Pods/Seeds,10 cloves Garlic - chopped,1 tablespoon Sesame seeds (Til seeds),1 tablespoon Salt,200 grams Dry Red Chilli,2 tablespoons Cumin seeds (Jeera),75 grams Dry coconut (kopra) - grated,1 tablespoon Whole Black Peppercorns,100 grams Byadagi Dried Chillies,4 Onions - sliced,1 tablespoon Fennel seeds (Saunf),3 Stone flower,2 inch Ginger - chopped, 40, Maharashtrian Recipes, To begin making the Kolhapuri Khanda Lasun Masala, heat a sauce pan and dry roast the spices like coriander seeds, sesame seeds, fennel seeds, cumin seeds and bay leaves till they are light brown.
You will get a nice aroma.
Roast them for about 10 minutes and keep it aside.Add little oil and roast the other spices like, peppercorns, cloves, broken cardamom pods, star anise, lichen and hing.
Roast them till you get a nice aroma for about 5 minutes.
Keep it aside.In the same pan add some more oil and add the onions and saute them till they become brown.
Once done remove the onions and add grated coconut and toast them until brown.
Keep it aside.Add the dry red chilies and roast them as well till they crisp up.
Once done add all the roasted spices and ingredients into a mixer along with ginger, garlic and salt.
Blitz it to a coarse powder and store the spice for later use.Serve the kolhapuri Khanda Lasun Masala Spice Mix in Bhadang Recipe (Puffed Rice Snack Mix) to create a tasty snack.
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Ingredients: confectirs sugar,salt,bacon,eggs,mixed herbs (dried),milk,sugar,cheese per tasete,onion,black pepper powder,flour (maida),butter,sunflower oil

Bacon, Caramelised Onions And Cheese Crepes Recipe, 1 teaspoon Sugar,2 tablespoons Confectioners sugar - Or powdered sugar,6 Bacon strips - cut into bits,1 teaspoon Butter,Salt - to taste,1 Whole Egg,1 Onion - finely chopped,3/4 cup Milk,1 teaspoon Mixed Herbs (Dried),1/2 cup All Purpose Flour (Maida),2 tablespoons Sunflower Oil,Cheese - as per your tasete,1 teaspoon Black pepper powder,1 teaspoon Salt, 22, French, To begin making the Bacon, Caramelised Onions And Cheese Crepes Recipe, first thaw the bacon strips if using frozen ones.To make the crepes, in a large mixing bowl, combine all purpose flour, powdered sugar and salt.
Combine everything well.
Next add in the oil, egg and milk.
Whisk well to ensure there are no lumps and you have a nice smooth batter.
(The batter can be as thin as a dosa batter)Heat a skillet, on high heat, until the skillet begins to smoke, turn the heat down.
Grease the pan with butter and wipe it with a tissue paper.Next, pour a ladle full of batter on the skillet, lift it with the handle and swirl it around, in a way that the batter spreads on the entire skillet.Cook on low heat for 2-3 minutes, you will see the that the crepe is almost cooked leaving no wet patches of the batter,  flip on the other side for a minute and take it off the skillet and place it on a plate.Ensure that your crepes get absolutely no colour or maybe just a tad bit of brown.The next step is to make the filling for the crepes.
For Bacon and Caramelised Onions Cheese filling, in a pan, add butter and heat on medium flame.Add the sliced onions, sugar and saute till the onions are soft and have turned into a nice golden brown colour.Turn off the flame, add salt, pepper, mixed herbs and mix.Heat the same pan on medium heat and add the bits of bacon, saute for about 4-6 minutes or until you get crisp bits of bacon.Add this to the onion mixture and mix well.The final step is to assemble the Bacon, Caramelised Onions And Cheese Crepes.Keep the crepe flat on the plate, and place the bacon and onion filling on one quarter of the crepe.Sprinkle cheese generously on the filling and fold it into a triangle.
To get a triangle shape, first fold into a semi-circle, then fold the semi-circle into half again.Microwave this filled crepe for one minute on high heat to melt the cheese.Serve these Bacon and Caramelised Onions Cheese Crepes Recipe along with some cut fresh fruits or Cantaloupe Pomegranate and Mint Juice Recipe or Watermelon Carrot Radish Juice Recipe for a complete breakfast.
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Ingredients: tomato,salt,yellow moong dal (split),ginger,arhar dal (split toor dal),green chilli,coriander (dhania) leaves,red chilli powder,cloves garlic,lemon,dry red chillies,onion,cumin seeds (jeera),turmeric powder,chana dal (bengal gram dal),sunflower oil

Gujarati Trevti Dal Recipe (Creamy Lentils Cooked In Mild Spices), 1 Green Chilli - finely chopped,1/4 cup Yellow Moong Dal (Split) - soaked for 30 minutes,4 cloves Garlic - minced,1/2 teaspoon Turmeric powder (Haldi),1/2 Lemon - juiced,Coriander (Dhania) Leaves - few sprigs,Salt - to taste,1 Tomato - finely chopped,1 inch Ginger - grated,1 teaspoon Cumin seeds (Jeera),1 Onion - finely chopped,2 Dry Red Chillies,1 tablespoon Sunflower Oil,1/4 cup Arhar dal (Split Toor Dal) - soaked for 30 minutes,1/4 cup Chana dal (Bengal Gram Dal) - soaked for 30 minutes,1/2 teaspoon Red Chilli powder, 25, Gujarati Recipes﻿, To begin making Gujarati Trevti Dal Recipe (Creamy Lentils Cooked In Mild Spices), wash and soak the dal in water for half an hour and then pressure cook along with turmeric and salt for 3 whistles, mash and keep aside.
Prep with all the other ingredients in the meanwhile.Now heat oil in a kadai on medium heat, add the cumin seeds, dried red chillies and let it crackle.Add the onion and saute until it turns translucent.Once the onion is translucent, add the grated ginger and minced garlic cloves and cook until the raw smell goes away.Now add the chillies and tomatoes, saute occasionally and cook until the tomatoes turns soft and mushy.Once the tomatoes are mushy, add in the red chilli powder and saute for a minute.Now, add the mashed dals, about 2 cups of water, season with salt and let it simmer for 10 minutes.
After 10 minutes, check for salt and adjustGarnish with lemon juice, coriander leaves, mix and switch off the flame.Serve the Gujarati Trevti Dal Recipe (Creamy Lentils Cooked In Mild Spices) along with Phulkas and Batata nu Shaak (Aloo Tamatar Ki Sabzi) Recipe or with Steamed Rice and Crispy Crunchy Roti Ke Papad Recipe for a comforting weeknight dinner.
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Ingredients: salt,ginger,green chilli,rice,coriander (dhania) leaves,mustard seeds,asafoetida (hing),milk,carrot,curry leaves,curd,mint leaves (pudina),sunflower oil

Curd Rice Recipe With Mint Flavour, 1 cup Curd (Dahi / Yogurt),1 Carrot (Gajjar) - grated,1 Green Chilli - finely chopped,20 Mint Leaves (Pudina),Salt - to taste,8 Curry leaves,1/4 cup Milk,Coriander (Dhania) Leaves - finely chopped,1 teaspoon Mustard seeds,1 teaspoon Sunflower Oil,1/2 cup Rice,1 inch Ginger - finely chopped,1 pinch Asafoetida (hing), 30, Indian, To prepare Curd Rice Recipe With Mint Flavor, first we need to wash and soak rice for 15 minutes.Once the rice is soaked, take a deep pan or rice cooker, add 1 and 1/4 cups of water, soaked rice, mint leaves and pinch of salt in it.Cook rice till it is completely cooked soft.
Now whisk the curd without adding water since this recipe needs a thick yogurt.Mash the rice lightly and when rice is cooled completely, add whisked yogurt and milk to it.For Tempering, heat oil in a tadka pan.
Once the oil is hot, add mustard and let it splutter.Then add fresh mint leaves, carrot, coriander leaves, curry leaves and salt mix for a few seconds and switch off heat.Now pour the seasoning to the curd and rice mixture and mix well, then keep the mixed curd rice with tadka into the refrigerator for about 30 minutes or till cold.After this, Garnish them with Pomegranate seeds and  few more mint leaves.
Serve Curd Rice Recipe With Mint Flavor along with Carrots And Coriander Fritters Recipe or Mangalorean Style Biscuit Roti Recipe for lunch or pack them into lunch box.
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