anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,green chilli,parangikai pumpkin,mustard seeds,red chilli powder,cloves garlic,sugar,cinnamon stick (dalchini),methi seeds (fenugreek seeds),black pepper powder,coconut milk,turmeric powder

Sri Lankan Pumpkin Curry Recipe - No Oil, Salt - to taste,5 cloves Garlic,500 grams Kaddu (Parangikai/ Pumpkin) - cut into medium chunks,1 Cinnamon Stick (Dalchini),8 Shallots - finely sliced,1 Green Chilli - slit,2 teaspoons Mustard seeds,1 cup Coconut milk,1/2 teaspoon Sugar,1 teaspoon Methi Seeds (Fenugreek Seeds),1 teaspoon Turmeric powder (Haldi),1/2 teaspoon Red Chilli powder,1 teaspoon Black pepper powder, 25, Sri Lankan, To begin making Sri Lankan Pumpkin Curry Recipe, wash, de-seed and cut the yellow pumpkin along with the skin to medium square pieces and keep aside.Make a coarse paste of the garlic and mustard seeds using a mortar and pestle and keep aside.Heat a heavy bottomed pan, add the pumpkin squares, sliced shallots, slit green chilli, cinnamon stick, fenugreek seeds, turmeric powder, pepper powder, red chilli powder, sugar and a cup of water.Season with salt and simmer until the pumpkin is half cooked, occasionally stirring in between.
This will take around 8 minutes.Now, add the coarse garlic, mustard mix and cook until the pumpkin is well cooked yet firm.
Add the coconut milk and bring it to a rolling boil and switch off the flame.Serve Sri Lankan Pumpkin Curry Recipe along with Steamed Rice, Sri Lankan Style Sambol and Elai Vadam for a weekday meal.
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Ingredients: basa fish fillets,ginger,corn flour,sesame (gingelly) oil,black peppercorns,dark soy sauce,spring onion (bulb greens),dry red chilli,garlic,vinegar,black pepper powder

Asian Black Pepper Basa Fish Recipe, 8 Spring Onion (Bulb & Greens) - finely chopped,2 teaspoons Garlic - finely chopped,1 Dry Red Chilli - deseeded and cut into diamonds,1/2 teaspoon Black pepper powder,2 Basa fish - fillets,1 teaspoon Vinegar,10 Whole Black Peppercorns - lightly crushed,1 teaspoon Dark soy sauce,1 tablespoon Corn flour,1 teaspoon Ginger - finely chopped,1 tablespoon Sesame (Gingelly) Oil, 45, Asian, To begin making the Asian Black Pepper Basa Fish Recipe, we will first marinate the basa fish.
To mariante the Asian Black Pepper Basa FishIn a mixing bowl, combine the vinegar, dark soy sauce and black pepper powder.
Place the basa fish fillets into this bowl and rub in the marinade onto the fillets.
Set aside for 30 minutes.
Heat a flat skillet on medium flame with a few drops of oil, place the basa fish on the skillet and pan fry on both sides only for about a couple of minutes.
Fish cooks really quickly, ensure the fish fillets are not over cooked.
Place them on a serving platter.
To make the Black pepper sauce Heat a skillet with sesame oil on medium high flame, into the skillet add in the ginger and garlic and saute for 30 seconds.
To this add the finely chopped spring onion bulbs and saute for another minute.
At this stage, add in the salt, freshly cracked black pepper, soy sauce and vinegar.
Add 1/3 cup of water and bring this mixture to a brisk boil.
In a mixing  bowl, combine the cornstarch along with 1/4 cup of water to make a cornstarch slurry.
Reduce the flame, add in the cornstarch slurry and allow the Black pepper sauce to thicken.
Once the Black pepper sauce is nice and thick turn off the flame and serve it over the pan fried basa fish.
Serve Asian Black Pepper Basa Fish Recipe along with Burnt Garlic Veg Fried Rice Recipe, Broccoli Orange Asian Salad Recipe.
Serve Homemade Almond Walnut Chocolates Recipe to end the meal on a sweet note., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Donna_George/Asian_Black_Pepper_Basa_Fish-4_1600.jpg, 11
Ingredients: instant oats (oatmeal) instant,badam (almond),brown sugar (demerara sugar),ghee butter,blueberries dry,spice powder

Nutty Oats and Berry Truffle Recipe, 12 Badam (Almond) - roasted and chopped,1 cup Instant Oats (Oatmeal) - instant one,1/4 cup Ghee - or butter,1 cup Brown Sugar (Demerara Sugar),2 tablespoon Blueberries - dry,1 teaspoon All spice powder, 50, Continental, To prepare the Nutty Oats and Berry Truffle Recipe, in a food processor transfer oats and sugar and bringing to a fine crumb.
Set aside.Transfer this mixture into a large bowl and add the all-spice powder, blueberries, almonds and mix well.
Stir in the ghee or butter and combine well.You will now need to work quickly and shape them into round bite size balls.
The mixture will begin to sort of harden, so quickly shape them into small round balls.Roll the oat bites onto slivered almonds and the Nutty Oats and Berry Truffle are now ready to snack on or packed into the snack box for kids.
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Ingredients: salt,wheat flour,chaat masala powder the end,asafoetida (hing),ghee,black pepper corns,ajwain (carom seeds),water,sunflower oil brush,flour (maida),turmeric powder

Baked Masala Namak Para Recipe - Carom Seeds Spiced Biscuits, 1 pinch Turmeric powder (Haldi),1 teaspoon Chaat Masala Powder - for sprinkling in the end,1 tablespoon Sunflower Oil - and more to brush,Salt - to taste,2 tablespoon Ghee,1/2 cup Whole Wheat Flour,Water - as needed,1/2 tablespoon Black pepper corns - crushed,1/2 cup All Purpose Flour (Maida),1/2 tablespoon Ajwain (Carom seeds),1 pinch Asafoetida (hing), 30, Indian, To begin making Baked Masala Namak Para Recipe, get all the ingredients ready.Take a mixing bowl, add wheat flour and all purpose flour.
Add carom seeds, crushed cumin seeds, asafoetida, crushed black pepper, turmeric powder, salt to taste and ghee.Mix the dough to form a crumb.
If the dough is coming together into a ball shape and holds its shape then start adding water, or else add some more ghee and mix the flour together till you get the right texture.
Add water little at a time to form a firm dough.
Make sure that the dough should be stiff, smooth and pliable.
Apply some oil on the outside and rest the dough for 20 minutes.Preheat oven at 180 degree once the dough resting time is done.*To Make the Masala Namak Para:Divide the dough into 2 equal portions and shape into balls.Apply some oil on the surface where you will roll the dough into a half inch thick roti.Take a knife and cut the roti vertically 1 centimeter apart into strips.
Cut again at an angle into small diamond shapes or any desired shape and arrange them half centimeter apart on the baking tray lined with a parchment paper or a greased baking tray.Brush the namak para with oil.Once you have arranged all of them on the baking tray, place the tray inside the oven and bake for 10 minutes or until the edges turn golden color.Flip the namak para on the other side and bake for another ten minutes till the namak para are golden in colour and cooked through.
Remove the Masala namak para from the tray and sprinkle some chaat masala while it is hot.
Allow the Baked Masala Namak Para to cool, before you store them in an airtight container.Serve Baked Masala Namak Para Recipe as tea time snack along with Tea Sandwiches Recipe with Beets, Radish, Avocado and Arugula and Masala Chai.
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Ingredients: salt,coriander (dhania) leaves,cloves garlic,sugar,lemon,peanuts (moongphali),green bell pepper (capsicum),rusk (or bread crumbs),green chillies

Chili Coriander and Capsicum Rusk Chutney Recipe, 1 Rusk - (or bread crumbs),2 tablespoon Raw Peanuts (Moongphali),2 Green Chillies,1 tablespoon Sugar,4 cloves Garlic,Salt - to taste,1 Green Bell Pepper (Capsicum),2 cups Coriander (Dhania) Leaves,2 teaspoons Lemon juice, 30, Indian, To begin making the Chili Coriander and Capsicum Rusk Chutney Recipe, clean the coriander leaves thoroughly and wash it.
Dry pat it and keep it asideDry roast the peanuts in a skillet till they turn crisp and golden.
Crush them roughly between your palms and remove the peel.(if the peanuts had skin)Add all the ingredients of the Chili Coriander and Capsicum Rusk Chutney into a mixer grinder and grind it into smooth paste.
Check the salt and spice and adjust to suit your taste.
Once done, transfer the chutney into a serving bowl and serve.This Chili Coriander and Capsicum Rusk Chutney keeps well for a week when refrigerated.Serve the Coriander and Capsicum Rusk Chutney as a spread on top of Sabudana Vada or any tea time evening snack.
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Ingredients: salt,ginger,green chilli,mustard seeds,foxtail millet,coconut,jowar seeds,cloves garlic,curry leaves,white urad dal (split),coriander (dhania) leaves,onion,methi seeds (fenugreek seeds),white urad dal

Millet and Jowar Paniyaram Recipe, 1 teaspoon White Urad Dal (Split),1/4 cup White Urad Dal (Whole),1 Green Chilli,5 cloves Garlic - chopped,1/2 cup Jowar Seeds,1 inch Ginger - chopped,1 sprig Coriander (Dhania) Leaves - chopped,2 tablespoons Fresh coconut - grated,Salt - to taste,1 teaspoon Mustard seeds,1 Onion - chopped,1/2 cup Foxtail Millet,2 tablespoons Methi Seeds (Fenugreek Seeds),1 sprig Curry leaves - chopped, 50, Tamil Nadu, To begin making the Millet and Jowar Paniyaram Recipe, soak the grains in water for atleast 8 hours.
Grind it into a smooth paste by adding little water.
The batter should not be too thin as well.Add a teaspoon of soda and salt and keep it aside.Heat a flat skillet with oil, add mustard seeds and urad dal and allow it splutter for few seconds.Add chopped curry leaves and leave it to crackle, add ginger, garlic and saute until it softens.Once that is done, add onions and saute till they turn translucent.
Switch off the heat and add coriander leaves and coconut and give it a stir.Add the sauted onion mixture into the batter and mix well and check salt and keep kuzhi paniyaram pan ready to start cooking.Heat Paniyaram pan on low-medium heat.
Pour 1 teaspoon ghee into each cavity of the pan.
Spoon the Millet and Jowar Paniyaram batter into the cavities.
Don't fill it to the brim, but only 3/4th full.Cover the pan with a lid and cook on low to medium heat for about 3 to 4 minutes until the top of the paniyaram is steamed.
Once the top looks steamed, flip the Paniyarams over the cook on the other side (without closing the lid) until golden brown.Once each Paniyaram is cooked, remove from the pan and pour another batch of batter and proceed the similar way.Serve the Millet and Jowar Paniyaram Recipe along with coconut chutney or tomato and onion chutney for breakfast.
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Ingredients: cashew nuts,wheat brown bread,pistachios,ghee,milk,saffron strands,rose water,water,sugar,badam (almond),cardamom powder (elaichi)

Double Ka Meetha Recipe With Mixed Nuts Rabri, Ghee - for shallow frying,Saffron strands - few,500 ml Milk,1/2 cup Water,1/2 teaspoon Rose water,1 tablespoon Badam (Almond) - finely chopped,6 Whole Wheat Brown Bread,1 tablespoon Cashew nuts - finely chopped,1/4 cup Sugar,1/4 teaspoon Cardamom Powder (Elaichi),1 tablespoon Pistachios - finely chopped, 50, Hyderabadi, To prepare Double Ka Meetha Recipe With Mixed Nuts Rabri, trim the edges of bread slices and cut each slice into 4 triangles (if the bread slices are bigger) or 2 triangles (if the bread slices are smaller).
Keep aside.Now prepare the sugar syrup by boiling water and sugar on medium flame till 1 string consistency.
Then turn off the flame, add rose water, give a quick stir and keep aside.Pour milk in a heavy deep bottom pan, boil on low-medium flame until reduced to half.
Keep stirring constantly to avoid charring of milk.
Add cardamom powder along with saffron, stir well.
Turn off the flame and keep aside to cool.On a nonstick tawa, shallow fry the triangular bread slices with ghee till brownish in color and crisp.Dip each bread slices into the sugar syrup and arrange on a serving plate.Pour the thickened milk (rabri) over the bread slices.
Sprinkle finely chopped nuts and few saffrons over the rabri.
Serve this delicious Double Ka Meetha Recipe With Mixed Nuts Rabri chilled or warm! , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/firsttimercook/Double_Ka_Meetha.jpg, 11
Ingredients: ragi seeds,moth dal (matki),wheat germ,soybeans (whole soya dal),rice,jowar seeds,green moong dal,coriander (dhania) seeds,cumin seeds (jeera),bajra (seeds),masoor dal,kala chana (brown chickpeas)

Thalipeeth Bhajani Recipe -Typical Maharashtrian Multigrain Flour Mix, 125 grams Kala Chana (Brown Chickpeas),125 grams Soybeans (Whole Soya dal),250 grams Ragi Seeds,250 grams Rice,125 grams Moth Dal (Matki),125 grams Wheat Germ,125 grams Bajra (seeds),6 tablespoon Coriander (Dhania) Seeds,125 grams Green Moong Dal (Whole),2-3 tablespoon Cumin seeds (Jeera),250 grams Jowar Seeds,125 grams Masoor Dal (Whole), 100, Maharashtrian Recipes, To begin making the Thalipeeth Bhajani, dry roast all the ingredients one by one in a heavy bottom pan.Roast till lightly browned on low to medium heat until crisp.
It takes about 10 minutes to roast each ingredient.Once it is roasted properly, cool the ingredients for Bhajani down completely.Mix and grind to a fine powder in a mixer grinder and store the Thalipeeth Bhajani in an airtight container., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Thalipeeth_Bhajani__Typical_Maharashtrian_Multigrain_Flour_mix.jpg, 12
Ingredients: salt,ginger,mixed vegetables (cauliflower,cloves garlic,virgin olive oil,soy sauce,red chillies fire,green bell pepper (capsicum),red bell pepper (capsicum) fire,onion,black pepper powder,hakka noodles,button mushrooms,red chilli sauce,cabbage (patta gobi muttaikose),sunflower oil

Noodle Sizzler With Garlic Pepper Sauce And Baked Vegetables Recipe, Salt - as required,1 tablespoon Extra Virgin Olive Oil,2 tablespoons Red Chilli sauce,1 Green Bell Pepper (Capsicum) - diced,Salt - to taste,5 Button mushrooms - quartered,1 Red Bell pepper (Capsicum) - fire roasted,2 tablespoons Soy sauce,1 Onion - finely chopped,1/2 cup Cabbage (Patta Gobi/ Muttaikose) - shredded,1 teaspoon Ginger - grated,2 cups Hakka Noodles - cooked,1 tablespoon Sunflower Oil,2 Fresh Red chillies - fire roasted,3 cloves Garlic - finely chopped,8 cloves Garlic - finely chopped,1 cup Mixed vegetables - chopped and blanched (cauliflower,1 teaspoon Black pepper powder, 65, Asian, To begin making the Noodle Sizzler With Garlic Pepper Sauce And Baked Vegetables, we will first make the noodles.Heat oil in a wok or a heavy bottomed pan.
Add garlic, ginger, cabbage and saute.
Cook on high heat for 1-2 minutes till the cabbage softens.Add soya sauce, red chilli sauce, pepper powder, salt and stir.
Add the noodles and toss to mix evenly.The next step is to make the garlic pepper sauce.
Remove the burnt skin from the capsicum and pepper.
Deseed and roughly chop them.Heat oil in a heavy bottomed pan.
Add garlic, onion and saute for a few seconds.
Add the chopped capsicum, peppers and salt.Cool and blend to a smooth paste.
Add water if required to get a pouring consistency sauce.Now, we will make the baked vegetables.
Preheat the oven to 180 degree C.Toss all the ingredients under baked vegetables, in an oven proof dish and bake till the vegetables are just soft.The final step is to assemble the sizzler.
Heat one large or two small sizzler plates till it becomes red hot.Ensure that the noodles and vegetables are hot too.
Place the hot plate on the wooden base.
Place 1-2 cabbage leaves on the hot sizzler plate.Place some noodles on one half of the plate and baked vegetables on the other.
Pour the sauce over the noodles and vegetables.
Serve immediately, sizzling hot.Serve Noodle Sizzler With Garlic Pepper Sauce And Baked Vegetables Recipe during your house parties along with Korean Style Kim chi Udon Stir Fry and Hunan Style Smacked Cucumber Pickles.
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Ingredients: cheese,salt,red bell pepper (capsicum),spring onion greens,spinach,chaat masala powder,black pepper powder,green bell pepper (capsicum),eggs,green chillies,sunflower oil

Egg Muffin With Vegetables Recipe, 5 Whole Eggs,1 cup Spinach - chopped,Salt - to taste,1/2 tablespoon Black pepper powder,1/2 cup Spring Onion Greens - chopped,Green Bell Pepper (Capsicum) - chopped,1/2 tablespoon Chaat Masala Powder,3 to 4 tablespoons Cheese - grated,1/2 cup Red Bell pepper (Capsicum) - chopped,2 Green Chillies - chopped,Sunflower Oil - as required, 40, Continental, To begin making the Egg Muffin With Vegetables recipe, preheat the oven at 200 degree.Heat 1/2 tablespoon oil in a wok/kadai.
Add all vegetables including red and green capsicum, spring onion and spinach.
Saute for 2 minutes and turn off the flame.Let it cool down.
On other hand, take a bowl and crack all the eggs.
Beat them properly.Add green chillies, black pepper powder, chaat masala and salt to taste.
Grease muffin tray with rest of oil.Once the vegetables cool down, mix them with eggs.
Add the egg mixture in the muffin tray using a spoon.
Sprinkle some grated cheese on it.Pop the tray into the oven for 15 to 18 minutes until the tops are firm to touch.Once its done, take them out and enjoy hot fluffy egg muffin.
Serve Egg Muffin With Vegetables along with a toast and Masala Chai for breakfast.
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Ingredients: salt,kashmiri red chilli powder,jaggery,cumin seeds (jeera),mango totapuri

Sweet & Spicy Totapuri Mango Chutney Recipe, 250 grams Mango (Raw) - totapuri,Salt - to taste,400 grams Jaggery - grated,2 tablespoons Cumin seeds (Jeera),2 tablespoons Kashmiri Red Chilli Powder, 40, Indian, To  begin making the Sweet & Spicy Totapuri Mango Chutney Recipe, wash and wipe Totapuri Mango.Peel the mango and roughly chop into small pieces.In a mixer-jar combine the mango, jeera, salt, Kashmiri red chilli powder and half the amount of jaggery and grind to a fine paste Add remaining amount of Jaggery and blend until a consistency of Chutney is attained.Store the Sweet & Spicy Totapuri Mango Chutney Recipe in a sterilized bottle, in a dry place.Serve this Sweet & Spicy Totapuri Mango Chutney Recipe along with Puri Recipe and Aamras Recipe for a light summer meal.
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Ingredients: salt,wheat bread crumbs brown bread,red chilli flakes,carrot,italian,eggs,garlic powder,black pepper powder,green zucchini,potato (aloo),yellow zucchini

Healthy Vegetable Fries Recipe (Oven roasted Potato, Zucchini and Carrot Fries), Salt - to taste,2 Carrots (Gajjar) - cut into 2 inch sticks,1/2 teaspoon Garlic powder,2 Potatoes (Aloo) - peeled and cut into 2 inch sticks,2 teaspoon Italian seasoning,1 cup Whole Wheat Bread crumbs - brown bread,1 Yellow Zucchini - cut into 2 inch sticks,1 teaspoon Red Chilli flakes,1/2 teaspoon Black pepper powder - crushed,1 Green zucchini - cut into 2 inch sticks,1 Egg white, 40, Continental, To begin making the Healthy Vegetable Fries Recipe, first preheat the oven to 220 C.Prepare a baking sheet by greasing it with oil or butter.Whisk the egg white along with salt and pepper and keep aside.In another mixing bowl, combine the breadcrumbs with italian seasoning mix, garlic powder, red chilli flakes and place them in a small flat tray or plate.Brush the vegetable sticks with the egg white and then roll them in the breadcrumb mixture such that they are coated evenly.Arrange the spice coated vegetables on the baking sheet and bake in the preheated oven for about 15 to 20 minutes, until the vegetable fires are well browned and golden.
Halfway through the baking, use a pair of tongs and flip the vegetable sticks to ensure even baking.Once done, remove the vegetable fries from the oven and arrange on a serving platter.Serve the Healthy Vegetable Fries Recipe along with Tzatziki Recipe - A Greek Yogurt Dip as a side dish or an appetizer for parties.
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Ingredients: salt,cinnamon powder (dalchini),ghee,water,sugar,vivatta maida wheat flour,sunflower oil

Sugarpare Recipe (Shankarpali), 1/4 cup Ghee,Sunflower Oil - for deep frying,2-1/2 cup Vivatta Maida - or use whole wheat flour,1 teaspoon Cinnamon Powder (Dalchini),4 tablespoons Sugar - powdered,1 cup Water,1/4 cup Sugar,1/4 teaspoon Salt - to taste, 100, North Indian Recipes, To begin with the Shankarpali recipe, first heat the water, sugar in a saucepan until the sugar dissolves.
Take off the heat and cool it slightly.Sieve the flour and salt into a mixing bowl and mix it along with ghee, till it forms coarse crumbs.
Gradually add the water-sugar mixture into the flour.Mix and knead the flour into a firm but pliable dough.
Keep it covered in a cool place for 30 minutes.Heat oil in a wok and divide the dough into 3-4 portions.
Roll out each portion into a thin (about 7-8 inches) circle or depending on the thickness you want.Cut squares or diamonds using a pizza cutter, knife or a special Shankarpali cutter.Deep fry on low-medium flame in a deep fry pan till the Shankarpali turn golden and crisp.Mix the cinnamon and powder sugar in a small bowl.
While the Shankarpali is still hot, dust it with the cinnamon sugar.Cool completely and store in an airtight container.Serve Shakkarpara as a tea time snack or you can even pack these in your kids snack box.
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Ingredients: ghee,coconut,milk,water,gram flour (besan) cardamom powder – tsp,sugar,cardamom powder (elaichi)

7 Cups Burfi Recipe, 1 cup Fresh coconut - grated,1 cup Ghee - melted,1 cup Milk,1/4 cup Water,1/4 teaspoon Cardamom Powder (Elaichi),3 cups Sugar,1 cup Gram flour (besan) - Cardamom powder – 1/4th tsp, 25, Indian, To begin making 7 Cups Burfi, we have to sieve the besan and keep it aside.
Grease a plate with ghee and keep it ready for pouring the prepared burfi.
Place a pan on low heat, add the sieved besan and roast the flour for a few minutes.Turn off the heat, empty the roasted besan to a plate.
Place the same pan on low heat, add sugar and 1/4th cup water.
Stir well until the sugar melts.
Now add the rest of the ingredients - besan, milk, grated coconut, ghee to the pan.
Mix well, using a whisk to ensure that there are no lumps.
Keep stirring the mixture while cooking.As the mixture starts getting thicker, add the cardamom powder.The batter will now froth up well, will become thick and will start leaving the pan.
At this stage, turn off the heat and pour it into the greased plate and spread it.
Gently tap the plate to level it.
Pat the cake gently with the back of ladle to make it even and smooth.Let it cool for few minutes and cut it into a desired shape.Let it cool completely.
Now take out the cut pieces and store in an airtight container.7 Cups Burfi is ready to be savoured.
Serve 7 Cups Burfi as a dessert after a simple meal of Steamed Rice, Thakkali Rasam and Carrot Poriyal.
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