anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,coriander powder,jowar flour (sorghum),red chilli powder,ginger garlic paste,spring onion (bulb greens),cumin seeds (jeera),bajra flour ( pearl millet),rice flour,turmeric powder,sunflower oil

Mixed Flour And Spring Onion Cheela Recipe, 1/2 teaspoon Turmeric powder (Haldi),1 cup Jowar Flour (Sorghum),Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Coriander Powder (Dhania),1 cup Bajra Flour ( Pearl Millet),Red Chilli powder - to taste,1 cup Spring Onion (Bulb & Greens) - finely chopped,1/2 cup Rice flour,1 tablespoon Ginger Garlic Paste,Sunflower Oil - to shallow fry, 25, Indian, To begin making the Mixed Flour And Spring Onion Cheela Recipe, start with mixing all the flours and spices in a large mixing bowl including Bajra Flour, Jowar Flour, Rice Flour, Ginger Garlic Paste, Coriander Powder, Turmeric Powder, Salt and Red Chilli Powder.
Mix everything well.Next, add water slowly to make a pouring batter.
Make sure the batter should be flowy and not runny.
Adjust salt according to taste.Now add cumin seeds, spring onions and mix well.
Stir well to remove lumps.Meanwhile, heat some oil in a non-stick flat bottomed tawa.
Once the oil is hot, take a ladle full of batter and spread on the tawa evenly in circular moves.Add few drops of oil from sides and fry from both sides by flipping in regular intervals.
Once it is nicely done, remove from the pan and serve.
Serve Mixed Flour And Spring Onion Cheela Recipe along with Dhaniya Pudina Chutney and Masala Chai for breakfast.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/Mixed_Flour__Spring_Onion_Crepes.jpg, 11
Ingredients: salt,vegetable stock,cloves garlic,virgin olive oil,red chilli flakes,broccoli,spirali pasta,black pepper powder,parmesan cheese,butter

No Cream Healthy Broccoli Pasta Recipe, 225 grams Spirali pasta,2 tablespoon Extra Virgin Olive Oil,Salt - to taste,Red Chilli flakes - to taste,3/4 cup Vegetable stock,Black pepper powder - to taste,4 cloves Garlic - sliced,1 tablespoon Butter,1/4 cup Parmesan cheese - (optional),4 cups Broccoli - cut into florets, 35, Italian Recipes, To Begin making this No Cream Healthy Broccoli Pasta Recipe, cut the broccoli into small florets and wash them under running water to make it dirt free.Boil pasta as per the instruction on the packet.
Keep it aside.
Drain water and keep the florets aside.
Also finely chop some garlic or you can even mince it.Heat a pan and add some olive oil.Add chopped garlic and Red chilli Flakes to the oil.
Let the oil get infused with garlic and red chili flakes while it heats up.Add broccoli florets and give it a toss in the oil.
Add your vegetable stock at this time.Season with salt and let it cook covered on low-medium heat till broccoli is partially cooked.
You will be able to cut the broccoli with a spatula.Add boiled pasta to the broccoli and combine.
Season it with Ground Black pepper.Add a little butter to make it smoother.
Top it up with Parmesan Cheese.Serve No Cream Healthy Broccoli Pasta along with Pizza Margherita for a weekend night dinner.
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Ingredients: salt,wheat flour,bananas,milk,caramel sauce,virgin olive oil,brown sugar (demerara sugar),eggs,butter

Crepes Stuffed With Caramelized Banana Recipe, 2 teaspoons Extra Virgin Olive Oil,1 teaspoon Butter,Caramel Sauce - for garnish,1 cup Milk,1/4 cup Brown Sugar (Demerara Sugar),2 tablespoons Butter,1 cup Whole Wheat Flour,1 pinch Salt,2 Ripe Bananas - cut lengthwise,2 Whole Eggs, 50, Continental, To begin making the Crepes Stuffed With Caramelized Banana Recipe, we will first get all the ingredients ready.To make the crepe, into a large mixing bowl, first blend all the ingredients together using blender until smooth.Then strain the crepe mixture through a fine mesh sieve.
Pouring the mix into a tall jug makes it easier to portion out the batter when making crepes on a hot pan.Allow the crepe batter to rest at room temperature for about 15 to 20 minutes.
This makes the crepes soft and fluffy.To begin making the crepes, warm a crepe pan with a rim on a medium heat.
Butter or oil it evenly.
When the pan gets hot, pour just enough batter to cover the base, and start tilting and swirling the pan to spread the batter and make a thin film on the surface of the pan.The crepes gets cooked really quick and you need to cook it just until the bottom begins to get a little golden, then gently lift the edges and flip the crepe to cook on the other side for a few seconds.Transfer the prepared whole wheat crepes to a platter and cover with a dome lid to keep warm and soft.
Proceed the same way with the remaining batter and stack the crepes one on top of the other.The next step is to make the Caramelized bananas.
Add the sugar to a platter and roll the sliced bananas over the brown sugar until it is completely coated.
Heat butter on the pan over medium heat.
Add bananas coated with brown sugar.
Cook bananas until light to golden brown on both sides.
When flipping over, do it gently so the bananas don't break out.Caramelize the bananas over medium heat so they get crisp and brown.
Once done, cut them into small coins.Once done, spread the crepe out on a plate.
Place a few caramelized bananas, add some whipped cream if required and serve immediately.Serve the Crepes Stuffed With Caramelized Banana along as a dessert for parties or even as a snack for kids and they will surely love them.
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Ingredients: salt,kalonji (onion nigella seeds),eggs,spinach,milk,red chilli powder,virgin olive oil,dry yeast,vivatta maida,sugar,turmeric powder,kasuri methi (dried fenugreek leaves),garam masala powder

Spinach Buns Recipe (Masala Palak Pav), 1 teaspoon Sugar,1 teaspoon Active dry yeast,1 Egg yolks,1 tablespoon Extra Virgin Olive Oil,2 teaspoons Kalonji (Onion Nigella Seeds),1 tablespoon Kasuri Methi (Dried Fenugreek Leaves),1 teaspoon Red Chilli powder,1/2 teaspoon Garam masala powder -,Milk - as required,1 teaspoon Turmeric powder (Haldi),2 tablespoons Spinach - puree,2 cups Vivatta Maida,1 teaspoon Salt, 45, Indian, To begin making the Spinach Buns recipe, blanch spinach in boiling water and puree it in a mixer.In a mixing bowl, add flour, salt, sugar, instant yeast, red chilli powder, turmeric powder, kasuri methi, garam masala, spinach puree and mix well.Then add yolk, olive oil, and mix.
Slowly add water make a soft dough.
Cover and keep it for it to double.Punch out air and cut into six parts.
Make a smooth ball with each piece and keep it in a baking pan/tray.
Allow it to double.
When doubles brush with milk and sprinkle nigella seeds over it.Bake it in a pre-heated oven at 180 deg C for 22-25 minutes till it browns on top.
Cool and serve.Serve Spinach Buns along with Akuri and Adrak Chai for your weekday breakfast.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/babitha_costa/Spinach_Buns__Masala_Palak_Pav_.jpg, 13
Ingredients: red chilli flakes,virgin olive oil,italian,ginger garlic paste,water,thyme leaves,potato (aloo)

Garlic & Ginger Spiced Potato Wedges Recipe (Baked), 2 tablespoons Red Chilli flakes,1 tablespoon Water,4 Potatoes (Aloo),1 tablespoon Dried Thyme Leaves,4 tablespoons Extra Virgin Olive Oil,1 tablespoon Ginger Garlic Paste,3 tablespoons Italian seasoning, 70, Continental, To bake this delicious Garlic & Ginger Spiced Potato Wedges recipe, pre-heat the oven at 200 C for 10 Minutes.
While the oven gets pre-heated, clean, peel and cut the potatoes into wedges of about 1/2 inch thick.
Ensure that the thickness of wedges need to be uniform for even baking.Add them to a mixing bowl.
Add olive oil, ginger-garlic paste, red chili flakes, rosemary, Italian seasoning, salt and mix well with clean hands.
Let all the potato wedges be covered by oil, spices and seasoning.Line the baking tray with an aluminium foil/ line the tray with baking sheet.
Arrange the potato wedges on the prepared tray in lines, such that they do not over-lap on one another.Sprinkle about a tablespoon of water in the baking tray.Bake this at 200 degree Celsius for about 30 Minutes.After 30 Minutes, carefully take out the baking tray and turn all the potato wedges to the other side.Again keep the baking tray with turned potato wedges in the oven and continue baking for another 20 Minutes at the same temperature.Serve these yummy guilt-free baked Potato Wedges spiced with garlic & ginger along with any interesting dips like cottage cheese dip, yogurt dip, or tomato sauce as a side.
These baked potato wedges are a great option to impress your valued guests! , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Baked_Potato_Wedges.jpg, 7
Ingredients: spring onion greens,kashmiri red chilli powder,vegetable stock water,coriander (dhania) leaves,carrot,onion,cumin seeds (jeera),black pepper powder,turmeric powder,chana dal (bengal gram dal),green chillies,sunflower oil,arhar dal (split toor dal),dry red chillies,lemon,tamarind paste,garam masala powder,mixed sprouts,samosas,coconut milk,ginger,purple cabbage,pearl onion (sambar onion),coriander powder,cabbage (patta gobi muttaikose)

Burmese Samosa Soup Recipe, Lemon - wedges,1/3 cup Chana dal (Bengal Gram Dal),1 cup Onions - finely chopped,Spring Onion Greens - sliced,2 Dry Red Chillies - broken,2 Green Chillies - finely sliced,1/2 inch Ginger - grated,1/2 Cumin seeds (Jeera),1/2 teaspoon Black pepper powder,1 cup Mixed Sprouts,1/4 cup Coconut milk,Coriander (Dhania) Leaves - finely chopped,1/3 cup Arhar dal (Split Toor Dal),1 cup Cabbage (Patta Gobi/ Muttaikose) - finely sliced,1 tablespoon Tamarind Paste,8 Samosas - medium sized,1 1/2 teaspoons Coriander Powder (Dhania),1/2 cup Pearl onions (Sambar Onions) - finely chopped,Purple cabbage - thinly shredded,Carrots (Gajjar) - thinly sliced,1 teaspoon Kashmiri Red Chilli Powder,1/2 teaspoon Turmeric powder (Haldi),2 teaspoons Sunflower Oil,4 cups Vegetable stock - or Water,1/2 teaspoon Garam masala powder, 50, Burmese, To begin making the Burmese Samosa Soup Recipe, first add all the dals in a pressure cooker with sufficient water and cook until soft.
Release the pressure naturally and mash the dal, keep aside.In a wide wok, heat one teaspoon of oil and splutter the cumin seeds, add the broken red chillies, finely chopped green chillies, grated ginger and saute until the raw smell disappears.Add chopped pearl onions and cook until slightly golden.
Next add the coriander powder, red chilli powder, garam masala powder, pepper powder, turmeric powder and roast them for a minute on low heat.
Add vegetable stock into the wok and bring it to a boil.
Add the mashed dal, tamarind extract and salt to taste.
Be careful with the salt since vegetable stock will have some salt in it.
Cook this for 7-8 minutes or until you smell a flavourful broth, now add the coconut milk and cook for 2-3 minutes.
To this, add the finely chopped veggies including onions, cabbage, sprouts and cook until the veggies and sprouts are soft but not mushy.Garnish with chopped coriander leaves and turn off the heat.To serve, place whole or broken samosa into a soup bowl, pour the broth over the samosas and top with all the fresh veggies, fried onions and serve with a wedges of lemon.
Burmese Samosa Soup is a heavy meal by itself.
Make it a feast by serving this soup along with a dessert like Caramel Apple Trifle Recipe or Rich Dark Chocolate Mousse Recipe to end your meal on a sweet note.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/gauravi/Burmese_Samosa_Soup_1600.jpg, 25
Ingredients: green chillies,spring onion greens,ginger,salt,rice vinegar,soy sauce,cloves garlic,tomato ketchup,baby potatoes,red chilli sauce,sesame seeds (til seeds),sunflower oil

Honey Sesame Chilli Potato Recipe - Indian Chinese Chilli Potato, 300 grams Baby Potatoes - boiled and peeled,2 tablespoon Sunflower Oil,2 tablespoons Sesame seeds (Til seeds) - toasted,1 tablespoon Soy sauce,1/4 cup Spring Onion Greens - cut into 1-1/2 inch pieces,4 cloves Garlic - finely chopped,2 Green Chillies - finely chopped,1 tablespoon Rice Vinegar,2 inch Ginger - finely chopped,1/2 cup Spring Onion Greens - cut into juliennes,1/2 teaspoon Salt,2 tablespoons Honey,1 tablespoon Red Chilli sauce,2 tablespoons Tomato Ketchup, 40, Chinese, To begin making the Honey Sesame Chilli Potato Recipe, keep the boiled and peeled baby potatoes ready.
First step is to prepare the Honey Chilli Sauce.
In a small mixing bowl, combine all the ingredients for the honey chilli sauce and whisk well to combine.
 Keep this aside.Heat oil in a skillet on medium heat, add the sesame seeds and allow it to crackle a bit.Add the ginger, garlic, green chillies and spring onion and saute for few seconds until you can smell the aromas coming through.At this stage, add the boiled and peeled baby potatoes, sprinkle a little salt and pan fry them for about 4-6 minutes or till they are roasted well with light golden spots.Once the potatoes are roasted, add the honey chilli sauce and toss the potatoes well into the sauce.
Turn the heat to high and roast the potatoes until the sauce as thickened and the potatoes are well coated with the sauce.Once done, stir in the spring onion greens and turn off the heat and serve hot.Serve Honey Sesame Chilli Potato Recipe along with Cantonese Style Vegetarian Chowmein for a weekend night dinner.
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Ingredients: apricots,instant coffee powder,eggs,jaggery,virgin olive oil,curd,ragi flour (finger millet nagli),muesli,vanilla

Apricot Muesli Coffee Slice Recipe, 1 tablespoon Extra Virgin Olive Oil,2 Egg whites,1 cup Curd (Dahi / Yogurt) - Low Fat,2 tablespoons Instant Coffee Powder,1 teaspoon Vanilla Extract,1/2 cup Apricots - chopped,1 cup Ragi Flour (Finger Millet/ Nagli),1/3 cup Jaggery - powdered,2 cups Muesli, 45, Continental, We begin making the Apricot Muesli Coffee Slice Recipe by whisking in the yogurt, egg white and vanilla essence till it combines.Then slowly add in the coffee powder, muesli, ragi flour, apricots, oil and mix well.
Whisk till everything combines.Pre heat the oven at 180 degree Celsius to 10 minutes.
Meanwhile Grease a flat brownie baking tray with oil.
Place a parchment paper below and pour in the batter and flatten it like a brownie batter.Bake it in the oven for about 30 minutes and take it out, rest for few minutes and cut them into slices.
Serve the Apricot Muesli Coffee Slice Recipe as a healthy snack after school or during the Tea Time with hot cup of Tea.
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Ingredients: salt,yellow moong dal (split),banana skin,tamarind water,coconut,green peas (matar),dry red chilli,parangikai pumpkin skin,turmeric powder

Goan Style Khatkhatem Recipe (Mixed Vegetable Gravy), 1 Raw Banana - skin peeled and chopped,Salt - to taste,1/2 Green peas (Matar),1 cup Tamarind Water,3 Dry Red Chilli,1 cup Kaddu (Parangikai/ Pumpkin) - skin peeled and chopped,1 cup Fresh coconut,1/4 cup Yellow Moong Dal (Split),1 teaspoon Turmeric powder (Haldi), 45, Goan Recipes, To begin making the Goan Style Khatkhatem Recipe pressure cook the dal along with all the vegetables (except green peas) with water in a pressure cooker for 1 whistle.
Allow the pressure to release naturally by itself.Meanwhile, grind the coconut along with turmeric powder dry red chilli into a smooth paste and keep it aside.Keep the pressure cooker back on the heat and add the ground coconut paste with 1/2 cup water.
Check for salt, add the green peas and tamarind water.Leave it on the simmer for 5 minutes until the gravy thickens.
Check for salt again and serve.Serve the Goan Style Khatkhatem Recipe along with Pav or tawa parathas to enjoy your everyday lunch in a healthy way.
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Ingredients: coriander (dhania),yellow moong dal (split),green chillies,ginger,salt,red chilli powder,curd,onion,cumin seeds (jeera),lemon,turmeric powder,spinach leaves (palak),sunflower oil

Moong Dal Palak Cheela Recipe (Yellow Lentil And Spinach Crepes), 1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,Coriander (Dhania) Leaves - a bunch,1 inch Ginger - grated,50 grams Spinach Leaves (Palak) - finely chopped,3/4 teaspoon Red Chilli powder,1/2 cup Curd (Dahi / Yogurt) - whisked,1 Onion - finely chopped,2 Green Chillies - finely chopped,250 grams Yellow Moong Dal (Split),3/4 teaspoon Cumin seeds (Jeera),2 teaspoons Lemon juice,Sunflower Oil - as needed, 50, Indian, To begin making the Moong Dal Palak Cheela Recipe, clean, wash and soak the moong dal in water for 4 to 5 hours.
Once ground, drain the water to a separate bowl.Grind the soaked moong dal adding little water at a time to make a smooth and thick batter.
The batter should be of pouring consistency.Pour the cheela batter into a large mixing bowl.
Add the remaining ingredients except the oil and stir well to combine.
Check the salt and adjust to suit your taste.Heat a skillet on medium heat and grease it with oil.
Pour a ladleful full of batter and spread it into a thin crepe.
Drizzle some oil around the center and the edges of the Palak Cheela.Let it cook well until the base gets light golden brown color and the top of cheela gets dried.
Flip and cook on the other side.
Once done, remove from the pan and proceed to make the Palak Cheelas the similar way.Serve the Moong Dal Palak Cheela along with Sweet and Spicy Tomato Chutney for breakfast, evening snack or even a weeknight dinner.
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Ingredients: salt,rice,mustard seeds,brinjal (baingan eggsplant),asafoetida (hing),dry red chilli,curry leaves,white urad dal (split),coriander (dhania) seeds,sesame seeds (til seeds),cumin seeds (jeera),methi seeds (fenugreek seeds),turmeric powder,chana dal (bengal gram dal),sunflower oil

One Pot Vangi Bath Recipe Using Preethi Electric Pressure Cooker (Brinjal Rice), 1 teaspoon Turmeric powder (Haldi),1 Brinjal (Baingan / Eggplant) - finely chopped,1 Curry leaves,1 teaspoon Sesame seeds (Til seeds),2 tablespoons Coriander (Dhania) Seeds,Sunflower Oil - for cooking,Salt - to taste,1 cup Rice - washed,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,3 Dry Red Chilli,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1 tablespoon Chana dal (Bengal Gram Dal),1/4 teaspoon Asafoetida (hing),2 tablespoons Sunflower Oil,1 tablespoon White Urad Dal (Split), 30, South Karnataka, We begin making the One Pot Vangi Bath Recipe, we will start by roasting of vangi bath spice powder.
Place a pan on medium heat and roast condiments well until you get a good aroma.
Once the spices are roasted, allow it to cool down and then blend it in a spice grinder.
Blend the spices in the Zodiac spice mixer grinder.
 The next step is to make the vangi bathFirst, we will stir fry the brinjal and cook it until soft and then add the spices and the rice and cook it in a single pot.
The electric pressure cooker is a great piece of equipment - as you can set the time and simply continue to do your work, without worrying about waiting for a whistle etc.
Heat a bit of oil in the pressure cooker pan.
Add the mustard seeds and allow it to crackle.
Once it crackles, add the curry leaves, asafoetida, the brinjal and sprinkle of salt.
Saute the brinjal until lightly done, as the pressure cooker will cook it deeper anyways.
Next add the turmeric powder and the vangi bath spice mix, the rice, salt and finally 2 cups of water.
Give it a stir and lock the lid of the pressure cooker and Lock lid in place.
Turn the weight and set it into pressure mode.
Since it’s rice, I am going to set it to the rice/biryani mode and set the vangi bath to cook.
 Once the pressure builds up, the timer will get set and the rice will get cooking.
When timer beeps, the pressure goes off into a keep warm mode and the pressure will slowly release.
You will know the pressure is released completely when the pressure indicator comes down.
At this stage you can open and give the one pot vangi bath a stir and serve.Serve Vangi Bath with Burani Raita or any other Raita of your choice for a quick weeknight dinner or even pack it into your lunch box.
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Ingredients: salt,mustard seeds,asafoetida (hing),red chilli powder,sesame (gingelly) oil,curry leaves,white urad dal (split),turmeric powder,sweet potatoes

Sakkaravalli Kizhangu Poriyal Recipe - Spicy Sweet Potato Roast, Salt - to taste,1 teaspoon Red Chilli powder,3 Sweet Potatoes,1/4 teaspoon Mustard seeds,2 tablespoons Sesame (Gingelly) Oil,1/2 teaspoon Asafoetida (hing),1/4 teaspoon Turmeric powder (Haldi),1/4 teaspoon White Urad Dal (Split),1 sprig Curry leaves, 45, Chettinad, To begin making the Spicy Sweet Potato Roast Recipe/ Sakkaravalli Kizhangu Poriyal Recipe, first get all the ingredients ready.
Peel and cut the sweet potatoes into 1 inch size pieces and soak in water to prevent discoloration.Heat two tablespoon of oil in a wok over medium heat.
Add the mustard seeds, urad dal and allow them to crackle and turn golden brown and crisp.Stir in the curry leaves, asafoetida and finally the peeled and cut sweet potatoes.Sprinkle salt and stir well to combine.
Cover the pan and turn the heat to low and cook the sweet potatoes until they are almost cooked.Towards the end, stir in the turmeric powder and red chilli powder.
Stir well to combine and finally cook the sweet potato roast/ Sakkaravalli Kizhangu Poriyal without the lid and allow it to roast until golden and slightly crisp.
Roast the sweet potatoes/Sakkaravalli Kizhangu Poriyal until they have a slightly crispy texture.
Remember the sweet potatoes drink a lot of oil, so adding more oil will give a more roasted feel, but watch out for that excess.
Once the Sweet potatoes/Sakkaravalli Kizhangu Poriyal are well roasted, check the salt and spice levels and adjust to suit your taste.
Turn off the heat and transfer the Sakkaravalli Kizhangu Poriyal into a serving dish.Serve Sakkaravalli Kizhangu Poriyal along with Yeruvalli Kuzhambuand Steamed Rice for a weekday lunch.
You can also pack this with Tawa Paratha for Lunch Box.
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