anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,asafoetida (hing),coriander (dhania) leaves,chaat masala powder,sweet chutney (date tamarind),curry leaves,white urad dal (split),red chilli powder mixed water,sugar,cumin seeds (jeera),crackers salted,mint leaves (pudina),potato (aloo),turmeric powder,garam masala powder,sunflower oil

Chatpata Potato Canapes Recipe, 1 teaspoon White Urad Dal (Split),1/2 teaspoon Turmeric powder (Haldi),2 teaspoons Sunflower Oil,5 Curry leaves - chopped,Salt - to taste,1 tablespoon Red Chilli powder - mixed with water to make a paste,1/4 teaspoon Chaat Masala Powder,Coriander (Dhania) Leaves - few,12 Crackers - salted,Mint Leaves (Pudina) - few,Asafoetida (hing) - a pinch,Sweet Chutney (Date & Tamarind) - as needed,1/4 teaspoon Garam masala powder,1/2 teaspoon Cumin seeds (Jeera),2 Potatoes (Aloo) - boiled and grated or mashed,1/2 teaspoon Sugar - (optional), 25, Indian, To begin making the Chatpata Potato Canapes Recipe, make the topping first.Heat the kadai with a little oil.
Once the oil is hot, add cumin seeds and urad dal.
Saute till the urad dal turns golden brown in colour.Once the dal is golden and fried, add chopped curry leaves and red chili powder paste, turmeric powder and asafoetida.Cook for a minute and add boiled and grated potatoes in it.
Mix well to combine.Once done add garam masala, salt, sugar, chaat masala and chopped cilantro.
Mix well for another 1-2 mins and turn off the heat.Let it cool down a bit.To Assemble Chatpata Potato Canapes Recipe:Top up crackers with a little dates and tamarind chutney, and top it up with the chatpata potato topping that we prepared prepared.Sprinkle coriander leaves/mint leaves on the and serve Chatpata Potato Canapes Recipe for appetizer or evening snack.Serve Chatpata Potato Canapes Recipe as a tea time snack along with  masala chai.
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Ingredients: tomato,salt,kalonji (onion nigella seeds),green chilli,mustard seeds,fennel seeds (saunf),red chilli powder,curd,dry red chillies,onion,mutton,cumin seeds (jeera),methi seeds (fenugreek seeds),coriander powder,turmeric powder,garam masala powder,sunflower oil

Achari Gosht Recipe, 1 tablespoon Garam masala powder,1 tablespoon Coriander Powder (Dhania),1/2 teaspoon Turmeric powder (Haldi),1 Green Chilli,2 teaspoons Sunflower Oil,1 teaspoon Cumin seeds (Jeera),1 teaspoon Kalonji (Onion Nigella Seeds),1 teaspoon Red Chilli powder,1 teaspoon Mustard seeds,2 Onions - sliced,Salt - adjust according to taste,1 teaspoon Fennel seeds (Saunf),2 Dry Red Chillies,1/2 cup Curd (Dahi / Yogurt),2 Tomatoes - chopped,1 teaspoon Methi Seeds (Fenugreek Seeds),300 grams Mutton, 55, North Indian Recipes, To begin making the Achari Gosht Recipe, in a large bowl add the curd, red chilli powder, coriander powder, garam masala powder and turmeric powder and mix them well together.
Place the mutton pieces in this curd mixture and coat the mutton with the curd/marinade mixture.
Keep it aside for at least 1 hour.In a mixer, add onions, tomatoes and green chillies and grind to a smooth paste and keep it aside.In a skillet, add all the ingredients to prepare the achari masala and roast the whole spices on a medium flame for 10 minutes until the seeds start popping out.Take the skillet off the heat and let the spices cool to room temperature.
Grind this into a coarse powder in a mixer and keep it aside.In a pressure cooker pan, heat some oil, add the ground tomato and onions mixture and saute till they lose their raw smell.Add in the achari masala and saute for some more time.
Add in the marinated mutton pieces and keep cooking till the curd loses its moisture.Check for salt and add about 1 cup of water and pressure cook for atleast 5 whistles.Serve the Achari Gosht Recipe along with Garlic Naan Without Yeast Recipe and pickled onions and Tadka Dal to make it a complete dish.
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Ingredients: cashew nuts,pistachios,ghee,dried figs,badam (almond),poppy seeds,cardamom powder (elaichi),dates

Dry Fruit & Nut Modak Recipe, 6 Dried Figs - finely chopped,1 pinch Cardamom Powder (Elaichi),3/4 cup Dates - (deseeded),4 tablespoons Ghee,1/4 cup Badam (Almond),1 teaspoon Poppy seeds - slightly roasted,1/4 cup Pistachios,2 teaspoon Cashew nuts, 40, Indian, To begin making Dry Fruit & Nut Modak Recipe, in a kadai, dry roast the almonds, pistachios & cashew nuts on a low heat.
Once they are a bit roasted and the brown spots begin to appear, switch off, transfer them to a plate and allow them to cool.In a mixer grinder or a food processor, make them into a fine powder once they are cooled.Roughly chop the dates and add them along with the finely chopped figs into the same pan with a little ghee.On a low heat, fry them continuously for about 8-10 minutes until dates and fig turn thick and crisp.
Switch off heat & let the dates-fig mixture cool down.Grind the mixture into a smooth paste when it cools.Transfer the contents to the kadai once again and add the dry fruits and nuts powder, pan roasted poppy seeds & cardamom powder to the date & ghee mixture.Fry for 3-4 minutes until all the dry fruits come together as a lump.
This is a ghee rich recipe and you may add more ghee to help it make a lump.
Switch off and start making the modaks.
You will have to work on making the modaks when the dry fruit mixture is warm, since the dry fruits and nuts tends to fall in crumbles once completely cooled.Add enough of the dry fruits mixture into the modak mould, press for a few seconds and release the mould with care, & prepare the modaks.
The above quantity of ingredients will make 8 modaks of the size about 2 inches.Dry Fruit & Nut Modak Recipe is a festive sweet recipe and also can be served for an after school snack for kids, along with a Chaat Style Mashed Potato Toasted Sandwich Recipe and Chocolate & Orange Smoothie with Pea Protein Recipe.
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Ingredients: salt,achari masala,ginger,kalonji (onion nigella seeds),mustard oil,amchur (dry mango powder),fennel seeds (saunf),mustard seeds,cauliflower (gobi),red chilli powder,dry red chilli,coriander (dhania) seeds,onion,cumin seeds (jeera),methi seeds (fenugreek seeds),potato (aloo),turmeric powder,green chillies

Achari Aloo Gobi Recipe - Spicy Indian Cauliflower Stir Fry, 1 Cauliflower (gobi) - cut into florets,1 Onion - sliced,1 Dry Red Chilli,Salt - to taste,1/2 teaspoon Kalonji (Onion Nigella Seeds),2 teaspoon Cumin seeds (Jeera),1 inch Ginger - grated,1 teaspoon Achari masala,2 teaspoons Fennel seeds (Saunf),1 teaspoon Mustard seeds,2 tablespoons Mustard oil,Red Chilli powder - to taste,2 Potatoes (Aloo) - boiled and peeled,1 teaspoon Coriander (Dhania) Seeds,1/2 teaspoon Methi Seeds (Fenugreek Seeds),1 teaspoon Turmeric powder (Haldi),1 teaspoon Amchur (Dry Mango Powder),2 Green Chillies - slit lengthwise, 50, North Indian Recipes, To begin making the Achari Aloo Gobi Recipe, we will first cook the boil the potatoes until firm.
You can pressure cook the potatoes with just a little water for a couple of whistles and turn off the heat.
Once the potatoes are cooked, peel and dice the potatoes.
Keep aside.Steam the cauliflower florets in a steamer until just about cooked and keep aside.
The next step is to make the Achaari Masala.In a small pan or skillet, roast all the ingredients for the achaari masala until you get a roasted aroma for about a couple of minutes.
Once roasted, turn off the heat and cool the ingredients and blend to make the achaari masala powder.In a kadai or pan, heat mustard oil on medium heat.
Add green chilies, ginger and onions and saute until the onions are translucent.
Add all the turmeric powder, achaari masala powder, salt, amchur powder, cauliflower and potatoes.
Add a splash of water, mix to combine all the ingredients, cover with a lid and cook for 5-8 minutes on low to medium heat until all the masala has combined well and the gobi and aloo are cooked through and absorbed masala.Check for salt and spiced and adjust to suit your taste.
Turn off the heat, stir in the chopped coriander leaves and transfer to a serving bowl.Serve the Achari Aloo Gobi along with Phulka's and Tomato Onion Cucumber Raita for a quick weeknight dinner.
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Ingredients: salt,asafoetida (hing),tamarind (sm lemon ),jaggery,dry coconut (kopra),white urad dal (split),byadagi dried chillies,chana dal (bengal gram dal)

Kadle Bele Chutney Pudi Recipe, 1 cup Chana dal (Bengal Gram Dal),1/2 cup Dry coconut (kopra) - grated or chopped,1 teaspoon Asafoetida (hing),Salt - to taste,18 grams Tamarind - (small lemon sized),1/2 cup White Urad Dal (Split),15 Byadagi Dried Chillies,3 teaspoons Jaggery - powdered, 20, Karnataka, To begin making Kadle Bele Chutney Pudi Recipe, dry roast the chana dal in a kadai to a golden hue on medium heat and take it out in a plate.Likewise, dry roast the urad dal, desiccated coconut and red chillies separately and remove it in a plate.In the same pan, add the tamarind and roast until all its dampness evaporates and remove it in a plate.Now, add the chana dal, urad dal, tamarind, red chillies in a mixer grinder and make a course mix of the same.Add in the roasted desiccated coconut, jaggery powder, asafoetida, season with salt and pulse the podi a couple of times in the mixer grinder until all the ingredients are well mixed together.Take it out and store it in an air tight container for further use.Serve the Kadle Bele Chutney Pudi Recipe along with Instant Oats Rava Idli Recipe and Restaurant Style Sambar Recipe for breakfast.
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Ingredients: tomato,salt,ginger,green chilli,amchur (dry mango powder),cardamom (elaichi) podsseeds,coriander (dhania) leaves,potato (aloo) skin,cloves garlic,curd,cinnamon stick (dalchini),cumin seeds (jeera),onion,lemon,turmeric powder,garam masala powder,chicken drumstick

Dhania Murgh Makhani Recipe, 1 Onion - sliced,1 tablespoon Garam masala powder,1 cup Curd (Dahi / Yogurt),4 cloves Garlic,1 inch Ginger - chopped,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 Cardamom (Elaichi) Pods/Seeds,2 Onions - sliced,2 Potatoes (Aloo) - skin peeled and cubed,1/2 cup Coriander (Dhania) Leaves,2 inch Cinnamon Stick (Dalchini),300 grams Chicken drumstick - cut into small pieces,1 Lemon juice,2 Green Chilli - chopped,1 teaspoon Turmeric powder (Haldi),1 Tomato - chopped,1 teaspoon Amchur (Dry Mango Powder), 45, North Indian Recipes, To begin making the Dhania Murgh Makhani Recipe, we will wash the chicken pieces thoroughly and marinate with turmeric powder, salt and lemon juice in a bowl.Heat pan with oil, add sliced onions and saute until it softens, add tomatoes and saute them as well until it is thoroughly mashed.Switch off the heat once done and allow it cool down.
Grind the sautéed onions and tomatoes along with coriander leaves, green chilli, garlic and ginger into a fine paste by adding some water.Heat a pressure cooker with oil, add whole spice like cinnamon and cardamom pods and add a teaspoon of cumin seeds and allow it to crackle for few seconds.Add sliced onions and saute until it softens.
Add chopped potatoes, chicken, ground masala paste along with all the spice powders.
Check for salt.Saute for about 5 minutes until the masala is coated well.
Add curd and give one last stir.
If the water is not enough for the chicken to cook, add about 1 cup water and pressure cook it for 4 whistle until done.Serve the Dhania Murgh Makhani along with garlic naan, steamed rice and a vegetarian subzi to go along with curry for your Sunday meal.
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Ingredients: tomato,salt,ginger,asafoetida (hing),mustard seeds,red chilli powder,curry leaves,sugar,cumin seeds (jeera),turmeric powder,green chillies,sunflower oil

Sweet and Spicy Tomato Chutney Recipe, 1 teaspoon Sugar,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,2 teaspoons Sunflower Oil,Salt - to taste,4 Curry leaves - finely chopped,2 Green Chillies - finely chopped,1 teaspoon Ginger - grated,1/2 teaspoon Red Chilli powder,1/4 teaspoon Asafoetida (hing),2-1/2 cups Tomatoes - finely chopped,1/2 teaspoon Cumin seeds (Jeera), 30, Gujarati Recipes﻿, To make the Sweet and Spicy Tomato Chutney recipe, heat oil in a skillet on medium heat; add the mustard seeds, cumin seeds, asafoetida and curry leaves and allow them to crackle.Stir in the chopped tomatoes, green chillies, grated ginger, turmeric powder, red chilli powder, sugar and simmer with the pan covered for about 10 to 15 minutes until the tomatoes are tender, soft and released juices.Turn off heat and serve the he Sweet and Spicy Tomato Chutney at room temperature.Serve the Sweet and Spicy Tomato Chutney along with Moong Dal Chillas for breakfast.
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Ingredients: chaat masala powder,black olives,feta cheese,watermelon,spinach leaves (palak) (select baby leaves)

Watermelon & Feta Skewers Recipe, 12 Black olives - sliced,1/2 Watermelon - deseeded & cubed,12 Spinach Leaves (Palak) - (select baby leaves),Chaat Masala Powder - to taste,100 grams Feta Cheese - cubed, 10, Italian Recipes, To begin making Watermelon & Feta Skewers Recipe, take a baby spinach leaf, place a watermelon cube on it, feta cheese cube and a sliced black olive and insert a skewer/toothpick through.Repeat the process to make all the skewers.Finally, sprinkle Chaat Masala powder, once all the bites are prepared and serve Watermelon & Feta Skewers Recipe immediately for snack or as a party appetizer.Serve it as an entree to the evening party with skewers spread on a platter with other assorted cheese bites like Pineapple and cheese skewers or Fruit Kebabs and the audience of all ages are sure to love them.
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Ingredients: tomato,salt,coriander (dhania),green moong sprouts,carrot,lemon,green bell pepper (capsicum)

Green Moong Sprout Salad Recipe With Vegetables- No Onion No Garlic, Salt - to taste,1 teaspoon Lemon juice,1 Tomato - finely chopped,Coriander (Dhania) Leaves - a small bunch finely chopped,2 Carrots (Gajjar) - finely chopped,1/2 cup Green Moong Sprouts,1 Green Bell Pepper (Capsicum) - finely chopped, 20, Indian, To begin making the Green Moong Sprout Salad Recipe With Vegetables, chop and keep the vegetables ready.In a mixing bowl, combine all the ingredients- green moong sprouts, carrots, capsicum, tomato, lemon juice, salt and coriander leaves.
Toss and serve.
Serve this  Green Moong Sprout Salad Recipe With Vegetables  along with Watermelon And Cucumber Gazpacho Recipe and Boiled Egg Mayo Sandwich Recipe for a light summer meal.
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Ingredients: salt,y texture,coconut milk give,onion,black eyed beans (lobia),butter

Mexican Style Frijoles Refritos Recipe-Refried Beans, 1 Onion - sliced,Salt - to taste,3 tablespoon Coconut milk - (optional) to give a creamy texture,1 tablespoon Butter,1 cup Black Eyed Beans (Lobia) - soaked for 2 hours, 40, Mexican, To begin making the Mexican Style Frijoles Refritos Recipe, pressure cook the soya beans with water for about 4 whistle till it softens and is cooked.Heat a sauce pan with oil, add onions and sauté until it softens.
Add in the cooked soya beans along with the stock.Using a potato masher, start mashing the beans to form a coarse paste.
Add in the coconut milk, salt and mix well.Cook until it thickens and place it in a bowl and drizzle some olive oil so that it does not dry up.Serve the Mexican Style Frijoles Refritos Recipe along with Nachos, Tortillas and Burritos to complete your meal.
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Ingredients: salt,mustard oil,mustard seeds,coconut,bhetki fish fillets,banana leaf,poppy seeds,turmeric powder,green chillies

Bengali Bhetki Macher Paturi Recipe (Barramundi Fish Wrapped in Banana Leaf), 2 tablespoons Mustard seeds,Salt - to taste,4 Bhetki fish - fillets cut to 4*2 inch pices,1 tablespoon Poppy seeds,2 teaspoons Mustard oil,1/4 cup Fresh coconut - grated,1 teaspoon Turmeric powder (Haldi),1 Banana leaf - cut into  10*8 rectangles,7 Green Chillies - slit, 40, Bengali Recipes, To begin making Bengali Bhetki Macher Paturi Recipe (Barramundi Fish Wrapped in Banana Leaf), mix the fish pieces with half teaspoon turmeric powder and  salt  in a bowl.In a mixer grinder, make a paste of mustard seeds, poppy seeds and green chilies by adding a little bit of water.Take the grated coconut in a bowl.
Add mustard seeds paste, a bit of salt to taste and remaining turmeric powder.
Mix and make a fine mixture with a fork.Cover and keep them in the fridge for an hour.Remove the fish from the fridge and mix with a teaspoon of mustard oil.Stir gently, warm the banana leaves over an open flame for 30 seconds, make sure it does not get burnt.Put banana leave pieces glossy side up over a plate, rub a little mustard oil on it.
Now spread a teaspoon of marinated paste in the center of the banana leaf, place one piece of fish on the paste and put another teaspoon of paste on the top of fish piece so as to cover the fish piece by the paste from both sides then place a green chilli on top of it.Fold the banana leaf to make it a square parcel and tie with thread that the parcels will not open while cooking.
Repeat the process for all the fish pieces.Now take a non-stick pan and grease some oil on it and place the banana leaf wrapped fish pieces on it (you can place 4 - 5 pieces at a time ,according to the size of your pan), close the pan with a heavy lid and cook on medium heat for 8-9 minutes on each side on a medium heat.When one batch is done , remove them and place in a casserole to keep the paturi hot.
Again repeat the same process to cook the rest of the macher paturi.Serve the freshly prepared steaming hot Bengali Bhetki Macher Paturi Recipe (Barramundi Fish Wrapped in Banana Leaf) along with plain steamed rice, or Pudina Rice Recipe (Spicy Mint Pulao), along with Bengali Style Cholar Dal Recipe and Sweet and Spicy Tomato Chutney Recipe.
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Ingredients: salt,green chilli,coconut,ajwain (carom seeds) cumin seeds,dry red chilli,curry leaves,coriander (dhania) seeds,rice flour,sunflower oil

Mangalorean Style Kayi Vade Recipe (Coconut and Rice Flour Fried Bread Recipe), 1 cup Fresh coconut - grated,1/4 teaspoon Ajwain (Carom seeds) - or cumin seeds,Sunflower Oil - for deep frying,2 Dry Red Chilli,2 teaspoon Coriander (Dhania) Seeds,Salt - to taste,2 sprig Curry leaves - finely chopped,2 cup Rice flour,2 Green Chilli - finely chopped, 30, Mangalorean, We begin making the Mangalorean Style Kayi Vade Recipe (Coconut and Rice Flour Fried Bread Recipe) by dry grinding the coriander seeds, cumin seeds and dry red chillies into a smooth powder and keep it aside.Then in the same mixer grind the coconut to a corse mixture and add it into the spice powder.
Now in large mixing bowl mix in all the ingredients and bind it into a chapathi dough consistency.You can rest the dough for about 10 minutes and in the meantime heat a kadai with oil to fry the pooris.Take a small round from the dough and apply oil on to your palms and pat the dough into a flat shape.
Then carefully drop the dough into the oil and fry till it is golden brown on either side.Do the same thing for the rest of the dough and serve.Serve the Mangalorean Style Kayi Vade Recipe (Coconut and Rice Flour Fried Bread Recipe) along with Chutneys or with Vegetable Kurma to enjoy your meal.
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Ingredients: coconut,ghee,jaggery,peanuts (moongphali),cardamom powder (elaichi),sesame seeds (til seeds)

Til Ke Laddu Recipe (Sesame Seeds Laddu Recipe), 250 grams Jaggery,1/2 cup Dessicated Coconut,2 tablespoon Ghee,1 teaspoon Cardamom Powder (Elaichi),1/2 cup Roasted Peanuts (Moongphali) - crushed,250 grams Sesame seeds (Til seeds) - 2 cups, 60, North Indian Recipes, We begin making the Til Ke Laddu Recipe (Sesame Seeds Laddu Recipe) by heating a flat nonstick Kadai.
Keep it in a medium heat, add the sesame seeds and dry roast them till it changes colour.
Remove and keep it aside.Then add the peanuts and dry roast them till it is brown.
Remove from the flame and let it cool down, and ground it into a coarse mixture using mortar pestle.In the same pan, dry roast the desiccated coconut till it is golden brown and keep it aside.Mix all the 3 ingredients together along with cardamom powder and keep it aside.Next to prepare the jaggery syrup, heat the kadai and add the powdered jaggery with ½ cup water and keep stirring till all the lumps is mixed well.Keep stirring till it boils and reaches a soft boil stage.
Which means when you add a drop of jaggery syrup on the table it has to stay in the shape of a drop and not spread.
You can also check by add the the drops of jaggery into a bowl containing water, once you remove the jaggery out it should be sticky and have the soft ball shape.At this point switch of the flame, add the dry roasted mixture carefully and mix well.
Take the pan away from the heat and keep it on the kitchen slab.You can wait for few minutes or when it is hot only, apply some ghee on to your palm and start making small balls and keep it on a plate to hold its shape.Serve the Til Ke Laddu Recipe (Sesame Seeds Laddu Recipe) as a Party Dessert for any festival occasion.
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