anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,tomato ketchup tomato,rice,cloves garlic,onion,vinegar,rajma (large kidney beans),sweet corn,green bell pepper (capsicum),butter,cayenne pepper red chilli powder

Vegetarian Mexican Fried Rice Recipe, 4 cloves Garlic - minced,Salt - to taste,2 cup Cooked rice,1 cup Rajma (Large Kidney Beans) - soaked and boiled,1 cup Sweet corn - boiled,1 tablespoon Cayenne Pepper - or red chilli powder (adjust according to your taste),1/2 cup Onion - finely chopped,1/2 cup Green Bell Pepper (Capsicum) - finely chopped,3 tablespoons Butter,1/2 teaspoon Vinegar,1/2 cup Tomato - finely chopped,2 tablespoons Tomato Ketchup - or tomato puree, 40, Mexican, To begin making the Vegetarian Mexican Fried Rice recipe, heat a heavy bottomed pan on high flame and add butter.
Add garlic and onion and cook for 1 to 2 minutes.Then add green pepper and tomatoes and let it cook for another 3 minutes.Next add corns and beans and give a nice stir.
Add seasoning at this stage.Add salt, red chilli powder, tomato ketchup and vinegar.
Cook for another 3 minutes.Finally add rice and mix it well.
Let it cook for just 2 minutes.
Mexican fried rice is ready to serve.Serve Vegetarian Mexican Fried Rice with Bean Spinach And Corn Quesadilla and a glass of wine for a perfect weekend Mexican lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Reena_Vyas/Veg_Mexican_Fried_Rice_Recipe.jpg, 12
Ingredients: salt,lemon thekera water,mustard oil,coriander (dhania) leaves,rice flour potato,panch phoran masala,potato (aloo),turmeric powder,green chillies

Thekera Tenga Recipe, 4 Green Chillies - roughly chopped,Salt - to taste,2 teaspoons Lemon juice - or 3-4 thekera pieces soaked in 1/4 cup of water,1 teaspoon Panch Phoran Masala,1 teaspoon Mustard oil,4 Potatoes (Aloo) - thinly sliced,1 tablespoon Rice flour - or 1 mashed potato,1/4 teaspoon Turmeric powder (Haldi),4 sprig Coriander (Dhania) Leaves - finely chopped,1 tablespoon Mustard oil, 30, Assamese, To begin making the Thekera Tenga recipe, Heat a wide pan with oil and shallow fry the potato pieces and set them aside.Heat oil and temper with ingredients given 'for tempering'.Add 1-2 cups of water, salt and turmeric powder .Mix rice flour with one tablespoon of water (or 1 mashed potato) and add it to the water mixture.
When the mixture starts to thicken, add lemon juice ( or thekera water ) and  the roasted potatoes.Cook over low flame for another 4-5 minutes and switch off.
 Garnish with cilantro leaves and serve it along with flatbreads or rice.
Serve Thekera Tenga along with Steamed Rice for a weekday dinner.
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Ingredients: jackfruit seeds (kathal),cloves garlic,curry leaves,onion,cloves garlic pound,rasam powder,tamarind,turmeric powder,green chillies,sunflower oil

Konkani Style Kotte Saaru / Halasina Bijada Saaru Recipe-Jackfruit Seed Juice, 2 tablespoon Rasam Powder,2 Green Chillies,4 cloves Garlic,2 sprig Curry leaves,10 Jackfruit Seeds (Kathal),18 grams Tamarind,1 Onion - chopped,2 cloves Garlic - pound,1 teaspoon Turmeric powder (Haldi),2 tablespoon Sunflower Oil, 50, Konkan, We begin making the Konkani Style Kotte Saaru/Halasina Bijada Saru Recipe by making the base for the rasam.Heat a saucepan on medium flame, combine the jackfruit seeds along with 2 cups of water, green chillies, garlic and tamarind and allow to boil till the seeds are cooked, this will take about 30 minutes.Once boiled, strain the water and keep aside, as that is the base of the rasam.Peel off the skin from the seeds and set aside.
Cut the seeds into small pieces and transfer it to a mixer-jar along with the tamarind, green chillies, garlic cloves and grind them into a fine paste.
Keep it aside.Heat a pan on medium flame, add oil, once the oil is hot, add in the chopped onions, garlic and saute till translucent.Then add in the strained water, the ground masala, rasam powder, turmeric powder and bring it to a boil.Adjust the seasoning and leave it to boil for 15 more minutes.In a tadka pan, heat oil on medium flame, add the mustard seeds and curry leaves, allow it to splutter, turn off the flame and pour it over the rasam.Serve the Konkani Style Kotte Saaru/Halasina Bijada Saru Recipe along with some Steamed rice and Gorikayi Palya Recipe and end it with Semiya Payasam With Coconut Milk Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Konkani_Style_Kotte_SaaruHalasina_Bijada_Saru_Recipe_Jackfruit_Seed_Rasam.jpg, 10
Ingredients: khoya (mawa),sabudana (tapioca pearls),ghee,cardamom (elaichi) podsseeds,milk,pistachios ground,sugar,bottle gourd (lauki),almonds (badam),rice hour

Doodhi Sabudana Kheer Recipe, 1/4 cup Sabudana (Tapioca Pearls) - soaked for 2 hours,250 grams Bottle gourd (lauki) - grated,Slivered Almonds (Badam) - to garnish,1-1/2 tablespoon Khoya (Mawa),10 Cardamom (Elaichi) Pods/Seeds,3/4 cup Rice - soaked for 1 hour,1 tablespoon Ghee,1-1/2 liter Milk,1 tablespoon Pistachios - ground,1/2 cup Sugar, 60, Indian, To begin making Doodhi Sabudana Kheer Recipe, wash rice and soak it in water for at least an hour.
Meanwhile grate lauki/dudhi.In a large saucepan, bring milk to boil.Meanwhile, in a mixer grinder, grind soaked rice with a little water if needed, to a fine paste.Add this rice paste to the boiling milk and let it cook on simmered heat.In a kadai while the rice is cooking in milk, add ghee and the grated doodhi, saute till the doodhi evaporated all its water and is cooked and translucent, and switch off heat.Check rice cooking in milk, once the rice paste is almost half cooked, add the sauteed lauki//doodhi and mix.Keep stirring and boil it on medium flame till the milk thickens very well.
It might take about an hour till this stage.Boil till the milk thickens, now add sugar, cardamom powder, khoya and ground pistachios to the mixture and continue cooking for 10 more minutes almost, on how heat.You can serve Doodhi Sabudana Kheer Recipe as a dessert along with Paneer Kolhapuri, Palak Raita and Tawa Paratha., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sadafabbasi79-yahoo.com/doodhi_sabudana_kheer_recipe.JPG, 10
Ingredients: salt,vegetable stock,virgin olive oil,butternut squash seeded,carrot,basil leaves,coriander (dhania) leaves,black peppercorns,onion,lemon,butter,stalk celery

Butternut Squash And Carrot Soup Recipe, 3 Carrots (Gajjar) - diced,1 Stalk Celery,1 tablespoon Extra Virgin Olive Oil,1 tablespoon Fresh cream - for garnish,2 sprig Coriander (Dhania) Leaves - chopped,4 cups Vegetable stock,Salt - to taste,1 Onion - finely chopped,1 tablespoon Butter,1/2 teaspoon Whole Black Peppercorns - freshly crushed,6 Basil leaves - for seasoning,1 Butternut squash - peeled and seeded,1/2 tablespoon Lemon juice - squeezed, 70, Continental, To begin with the Butternut Squash And Carrot Soup we first heat preheat the oven for 10 minutes.Place the butternut squash topped with coriander, basil, and butter in the baking sheet and roast it for 45 minutes till they become soft and tender.Heat oil in a pan over medium heat; add the chopped onions, carrots, and celery and saute for a minute until lightly roasted and softenedAdd in the roasted butternut squash and saute for another 5 minutes until cooked.Sprinkle salt and freshly crushed black pepper.Add the vegetable stock along with this add the lemon juice.
Allow it to cool a bit and blend to make a smooth soup.Once done, check the salt and flavours and adjust to suit your taste.
Warm the soup again when you are ready to serve.Serve in bowls with fresh cream and garnish with coriander leaves and serve hot.Serve the Butternut Squash And Carrot soup as an appetizer for your dinner along with Spaghetti with Pesto & Parmesan RecipeYou can serve the Butternut Squash And Carrot soup with some  Whole Wheat Rosemary Focaccia Bread.
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Ingredients: salt,green beans (french beans),arhar dal (split toor dal),rice,coconut,mustard seeds,cauliflower (gobi),green peas (matar),carrot,dry red chilli,curry leaves,white urad dal (split),cumin seeds (jeera),turmeric powder

Poricha Kuzhambu Recipe (Tamil Nadu Style Mixed Vegetables and Lentil Stew), 1/2 teaspoon Turmeric powder (Haldi),1/2 cup Green beans (French Beans) - finely chopped,2 tablespoons Fresh coconut - grated,1/2 cup Carrots (Gajjar) - finely chopped,2 Dry Red Chilli,1/2 cup Cauliflower (gobi) - cut into small florets,1 teaspoon Cumin seeds (Jeera),1/2 teaspoon White Urad Dal (Split),1/2 cup Arhar dal (Split Toor Dal) - cooked,1 teaspoon Mustard seeds,Salt - to taste,1 teaspoon Rice - soaked,1/2 cup Green peas (Matar),1 sprig Curry leaves, 30, Tamil Nadu, To begin making Poricha Kuzhambu, wash and soak the toor dal for 30 minutes and then pressure cook using a cooker for 3 whistles and keep aside.Make a smooth paste of grated coconut, soaked raw rice, cumin seeds and red chillies using a hand blender and keep aside.Now take a big wok, add all the vegetables, 1/2 glass of water, turmeric powder, salt and cook until the vegetables are well cooked in medium flame.Add the cooked dal to the vegetables, water to your required consistency and bring it to a rolling boil.Now, add the ground spice mix, season with salt and let it simmer for 10 minutes to thicken and switch off the flame.Heat a small tadka pan on medium heat, add the mustard seeds and urad dal and let it crackle.Add the curry leaves and let it splutter and pour this tadka over the Poricha Kuzhambu.Serve the Poricha Kuzhambu along with steamed rice, Manathakkali Kai Vathal Kuzhambu, Carrot and Beans Poriyal Recipe and potato roast for a full course Tamil Nadu style lunch menu on the weekend.
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Ingredients: salt,mustard seeds,asafoetida (hing),gram dal (pottukadalai),sesame (gingelly) oil,water,curry leaves,white urad dal (split),dry red chillies,tamarind paste,green chillies,cabbage (patta gobi muttaikose),sunflower oil

Cabbage Pachadi Recipe, 2 teaspoon Sunflower Oil,Salt - to taste,1/2 cup Water,1/2 tablespoon Mustard seeds,10 Curry leaves,2 tablespoons Sesame (Gingelly) Oil,2 Dry Red Chillies - (adjust),1/2 tablespoon Tamarind Paste,3 Green Chillies - chopped (adjust),2 cups Cabbage (Patta Gobi/ Muttaikose) - roughly chopped,1 tablespoon Roasted Gram Dal (Pottukadalai),1 pinch Asafoetida (hing),1 tablespoon White Urad Dal (Split), 35, South Indian Recipes, To prepare cabbage pachadi recipe, heat oil in a pan, add urad dal and chana dal and saute it on low flame till golden brown in colour.Add green chillies and curry leaves.
stir and mix well.
Now add chopped cabbage.Add some salt as per your taste and let it cook for next 8-9 minutes, make sure that cabbage is half cooked, there should be a slight crunch in them.Let the mixture cool down.Now add the cabbage mixture in a grinder jar.
Add tamarind and some water.
Grind the cabbage mixture to a smooth chutney.Transfer the chutney in a bowl .Now heat a tadka pan with a teaspoon of oil.Add mustard seeds and let them crackle.Add asafoetida, mix well.Add the tempting to the cabbage chutney and give it a stir.Serve Cabbage Pachadi Recipe with South Indian breakfast recipes like Ghee Roast Dosas, idli or Carrot Onion Uttapam.
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Ingredients: garlic cloves,tomato,cumin powder (jeera),salt,paprika powder,virgin olive oil,kabuli chana (white chickpeas),onion,turmeric powder,spinach leaves (palak),garam masala powder

Garlic Chickpeas And Spinach Curry Recipe, 1 Onion - sliced,1 tablespoon Extra Virgin Olive Oil,1 cup Kabuli Chana (White Chickpeas),1 teaspoon Cumin powder (Jeera),1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Paprika powder,Garam masala powder - a pinch,2 Tomatoes - sliced,12 Garlic - cloves,1 cup Spinach Leaves (Palak), 60, Middle Eastern, To begin making Garlic Chickpeas And Spinach Curry Recipe first wash the chickpeas twice and soak them in enough water for 8 hours or overnight.Next morning, drain the soaking water and cook with 4 cups of water, turmeric and salt in a pressure cooker.
Allow the cooker to release one whistle, after which reduce the heat, and continue to cook on low heat for 15 minutes.
Then, turn the cooker off and allow it to cool down till the pressure escapes naturally.Meanwhile, wash the baby spinach leaves thoroughly in running water and remove the stalks.
If you using normal spinach instead of baby spinach, tear the leaves up roughly, in two or three parts per leaf.Place a heavy bottom pan or kadhai on the heat, add the sliced onions and saute till they’re translucent.When they turn pale and aromatic, add tomatoes and saute till cooked down, but not mushy.
Add all the dry spices except the garam masala.
Toss in the spinach and toss again for 2-3 minutes.Next, add the boiled chickpeas with water, and bring to a boil, simmer for 2 minutes.
Add garam masala and switch off the heat.
Cover and let it sit for 10 mins.
Serve this delicious Garlic Chickpeas And Spinach Curry Recipe with Saffron Pilaf and Pita Bread, or Jeera Rice.
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Ingredients: coriander (dhania),coconut,fennel seeds (saunf),red chilli powder,black peppercorns,cloves garlic,coriander (dhania) seeds,cinnamon stick (dalchini),cumin seeds (jeera),poppy seeds,methi seeds (fenugreek seeds),onion,sesame seeds (til seeds),sunflower oil

Kolhapuri Masala Recipe (Maharashtrian Masala Chutney Powder), 1/2 cup Dessicated Coconut,1/4 cup Red Chilli powder,1 tablespoon Cumin seeds (Jeera),1 tablespoon Sesame seeds (Til seeds),1 cup Coriander (Dhania) Seeds,1 teaspoon Fennel seeds (Saunf),1 Onion - roughly chopped,1/4 teaspoon Methi Seeds (Fenugreek Seeds),Coriander (Dhania) Leaves - small bunch,1 tablespoon Sunflower Oil,1/2 tablespoon Whole Black Peppercorns,10 cloves Garlic,1/2 tablespoon Poppy seeds,1/2 inch Cinnamon Stick (Dalchini), 30, Maharashtrian Recipes, To begin making the Kolhapuri Masala Recipe, the traditional Maharashtrian Masala Chutney, we will first get all the ingredients ready and keep it aside.In a heavy bottomed pan, roast all the ingredients in the "Dry Ingredients" list until you can get aromatic smell coming from the spices.
Once roasted, transfer to another bowl and keep it aside.In the same pan, add 2 tablespoons of oil.
Once the oil is heated up, add the onions and the garlic and saute until it is cooked and translucent and lightly browned.
Once done, turn off the heat and allow it to cool slightly.Once the roasted spices cools down and the onion garlic has cooled down, blend all of them together including the coriander leaves and red chili powder to make a smooth paste.
Check the salt and spices and adjust to suit your taste.The Maharashtrian Kolhapuri Masala Recipe is ready to be used in the various curry dishes or vegetables dishes.
If you plan to make a vegetable curry, add some tomato puree or tamarind water to the curry to balance the taste and spices of the Kolhapuri Masala.Kolhapuri Masala Recipe can be used for Menthe Hittu Recipe (Roasted Fenugreek Chutney Powder) and Quick and Healthy Pav Bhaji - Roz Ka Khana With Figaro Olive Oil.
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Ingredients: beetroot juiced,ghee,milk powder (milk solids),sugar,vanilla,cardamom powder (elaichi),rajma (large kidney beans),cocoa powder

Red Kidney Beans Chocolate Barfi Recipe, 1 cup Ghee,1 cup Sugar,200 grams Milk Powder - (milk solids),1 teaspoon Cocoa Powder,1/4 teaspoon Vanilla Extract -,1 cup Rajma (Large Kidney Beans),1/4 teaspoon Cardamom Powder (Elaichi),1 cup Beetroot - boiled and juiced, 51, Indian, To begin making the Red Kidney Beans Chocolate Barfi recipe, soak red kidney beans for 5 to 6 hours.Transfer red kidney beans to a mixer and make a smooth paste out of it.
Use 1 to 2 tablespoon water if need.Heat clarified butter (ghee) in nonstick pan.
Add red kidney beans paste into it.
Mix it constantly and cook on low medium flame.Color of red kidney beans will change on roasting and ghee will starts separating from it.
It will take 25 minutes for roasting red kidney beans.Now roast milk powder in a nonstick pan and keep the flame low.
Now mix this milk powder in red kidney beans mixture.Next is to make the sugar syrup.
Take sugar and 1 cup beetroot juice in pan and place it on flame.
Cook for 4 minutes and sugar syrup is now ready.Now add sugar syrup into red kidney beans halwa mixture.
Cook halwa in low flame and stir constantly until it thickens in consistency.
Switch off gas.Now add cardamom powder, vanilla extract and cocoa powder.
Mix it well and transfer this mixture into greased plate.
Press them gently.Within 2 hour fudge/barfi will get set and then garnish with silver leaves and cut in square pieces.Red kidney beans fudge/ barfi is ready.
Store it in airtight container in refrigerator for 8 to 10 days.Serve Red Kidney Beans Barfi along with other sweets like Maharashtrian Style Semolina and Yogurt Cake and Karnataka Style Hurigadale Tambittu for festivals.
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Ingredients: tomato,salt,cumin powder (jeera),mozzarella cheese cheddar cheese,coriander (dhania) leaves,coconut,red chilli flakes,ginger garlic paste,lemon,green bell pepper (capsicum),mint leaves (pudina),green chillies,butter,wheat brown bread wheat

Chutney Chilli Cheese Toast Recipe, Mozzarella cheese - or cheddar cheese,1/4 cup Red Chilli flakes,1/2 teaspoon Cumin powder (Jeera),1 cup Mint Leaves (Pudina),Salt - to taste,1/4 cup Green Bell Pepper (Capsicum) - chopped,1 Tomato - finely chopped,4 Whole Wheat Brown Bread - whole wheat,1 cup Coriander (Dhania) Leaves - chopped,1/2 teaspoon Ginger Garlic Paste,Butter - as required to spread,1/4 cup Fresh coconut - chopped,1/2 Lemon juice,2 Green Chillies - chopped, 30, Indian, To begin making Chutney Chili Cheese Toast, firstly grind all the ingredients mentioned under ‘Chutney’ in a mixer grinder to form a smooth paste without adding water.
Transfer it to a bowl.Preheat oven at 180 degree C for 10 minutes.
Take a baking tray and cover with a foil sheet.
Keep it aside.To prepare toast, take a bread slice and cut into 2 or 4 halves.Take a half bread slice and spread butter on one side.
Take a teaspoon of chutney and spread it over the butter nicely.Top the bread slice with some chopped tomato and green capsicum.Sprinkle some cheddar cheese and chili flakes on it.
Arrange bread slices on baking tray and bake it in an oven for about 5-8 minutes.Serve Chutney Chili Cheese Toast along with a cup of hot Masala Chai and Linzer Cookies as a tea time snack.
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Ingredients: tomato,kashmiri red chilli powder,nutmeg,black peppercorns,coriander (dhania) seeds,onion,cumin seeds (jeera),turmeric powder,salt,black cardamom (badi elaichi),green chilli,mustard oil,cardamom (elaichi) podsseeds,mace (javitri),garam masala powder,water,curd lemon,bay leaf (tej patta),fennel seeds (saunf),ghee,potato (aloo),ginger garlic paste,cinnamon stick (dalchini),mutton,cloves (laung)

Railway Mutton Curry Recipe, 1 teaspoon Ghee,1 teaspoon Mustard oil,1 Mace (Javitri),1/4 Nutmeg,4 tablespoons Mustard oil,2 Tomato - pureed,1 Onion - thinly sliced,2 Green Chilli - slit lengthwise,1 teaspoon Ginger Garlic Paste,1/2 teaspoon Fennel seeds (Saunf),Salt - to taste,500 grams Mutton,2 Cardamom (Elaichi) Pods/Seeds,Lukewarm Water,1/2 teaspoon Coriander (Dhania) Seeds,1/4 teaspoon Garam masala powder,1/2 teaspoon Cumin seeds (Jeera),1/2 inch Cinnamon Stick (Dalchini),2 Cloves (Laung),1 Black cardamom (Badi Elaichi),1 teaspoon Kashmiri Red Chilli Powder,1/2 teaspoon Turmeric powder (Haldi),2 Potato (Aloo) - each halved,1/2 teaspoon Kashmiri Red Chilli Powder,1 tablespoon Curd (Dahi / Yogurt) - or lemon juice,5 Whole Black Peppercorns,1 Bay leaf (tej patta), 40, Indian, To begin making the Railway Mutton Curry, firstly marinate the Mutton with ginger garlic paste, yogurt, turmeric powder, mustard oil, red chilli powder, salt for minimum 3 hours or overnight in the refrigerator.Dry roast fennel seeds, black peppercorn, coriander and cumin seeds and grind them to a fine powder.Peel the potatoes and cut them into half.
Fry the potatoes.
Don’t make them brown and fry till the color becomes light golden brown.
Remove and keep them aside.Heat oil in the Pressure cooker and once the oil is heated, put the whole Garam masala.
Let them fry and sizzle for couple of minutes.Now add the ginger and garlic pastes and sauté till their raw smell is gone.Add the sliced onions along with a pinch of salt and sauté till they turn brown.Now add the tomato puree, green chilli, turmeric powder, red chili powder, fennel, coriander, cumin, black peppercorn powder and saute till oil leaves the sides.Add the mutton pieces.
Increase the heat to a high and stir continuously to avoid sticking to the bottom.
Now reduce the heat to a medium and continue cooking the meat without the lid.
The meat will release juices and you can see a thin layer of oil on top of the pieces.Once it gets to this point, add the fried potatoes and water.
Close the lid and pressure cook for 3 to 4 whistle on high heat and then reduce the heat and cook on a low flame for 5 minutes.Once done, switch off the heat and let it sit for sometime till the pressure dies down.
After opening the lid add the coconut milk and give everything a good stir.
Add a spoon of ghee and 1/2 teaspoon of powdered garam masala.Close the lid and let the flours seep into the meat properly for 10 to 12 minutes and serve hot.Serve Railway Mutton Curry along with Jeera Rice/Phulka and Burani Raita for a weekday lunch or dinner.
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