anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,wheat flour,arhar dal (split toor dal),mustard seeds,ajwain (carom seeds),kokum (malabar tamarind) ( some time remove the ct),red chilli powder,water,sugar,onion,coriander powder,turmeric powder,sunflower oil

Chakolaya Recipe (Maharastrian Varun), Salt - as required,1 teaspoon Sugar,Water - as required,1/4 teaspoon Ajwain (Carom seeds),1 teaspoon Red Chilli powder,1/4 teaspoon Mustard seeds,3/4 cup Arhar dal (Split Toor Dal),1/4 teaspoon Coriander Powder (Dhania),1 tablespoon Sunflower Oil,2 cups Whole Wheat Flour,2 Kokum (Malabar Tamarind) - (soaked in water for some time and remove the extract),1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Sunflower Oil,1 Onion - small and chopped, 50, Maharashtrian Recipes, To begin with the Chakolaya Recipe ( Maharashtrian Varan Phal) first, In a bowl mix wheat flour, salt, ajwain, oil and make a stiff dough.Then in a pressure cooker cook Toor dhal with garlic for 3-4 whistles.
After the dal is done mash it well and a separate pan heat oil.
Add mustard seeds, after they splutter add turmeric, red chili, coriander powder and sprinkle some water.
Add this tempering to the mashed dal with this add the kokum extract and  2-3 cups of water to make it slurryBoil the dal for few minutes in low heat.
Till then divide the dough into equal parts and roll it on a rolling board.
Give horizontal and vertical cuts to make square or diamond shapes .
keep the square cuts on a plate .
Do this for all divided dough.
Once the dal starts boiling slide on the prepared square cuts in the dal.Cook the dhokli's in the dal for 15 mins in medium flame or till they are cooked.Once they are cooked, serve them hot with ghee simmered and garnished with coriander leaves and some chopped onions., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Manjula_Bharath/Chakolaya__Maharastrian_Varan_phal.jpg, 13
Ingredients: salt,milk,cloves garlic,black peppercorns,virgin olive oil,badam (almond),onion,broccoli

Broccoli Almond Soup Recipe - Healthy Soup Weight Loss, 1 Onion - sliced,2 cups Broccoli - cut into florets,Salt - to taste,1 cup Milk,4 cloves Garlic - finely chopped,1/4 cup Badam (Almond),1 Whole Black Peppercorns - coarsely pounded,1 teaspoon Extra Virgin Olive Oil, 30, Continental, To begin making the Broccoli Almond Soup Recipe, wash the broccoli florets and prepare the rest of the ingredients.Soak almonds in hot water for about 10 minutes.
Peel off the skin from the almonds and set aside.Heat oil in a wok over medium heat; add the garlic, onions and saute until the onions have softened.
It takes about a minute.Once the onions have softened, add the broccoli florets and saute the broccoli on for a minute.
Sprinkle salt, cover the pan and steam cook the broccoli in the pan for about 3 to 4 minutes.Once you notice the broccoli has steamed just enough to take a bite, turn off the heat.
Allow the broccoli onion mixture to cool.Once cooled, add the broccoli, soaked almonds and milk into a mixer grinder.
Blend to make a smooth puree.Once blended, pour the broccoli almond soup into a saucepan and bring it to a brisk boil and turn off the heat.
Do this step only when you are ready to serve the soup.
Check the salt and adjust according to taste.Garnish the Broccoli Almond Soup with crushed black pepper and serve hot.Serve the Broccoli Almond Soup Recipe along with Garlic Bread With Herb Butter, Zucchini Salad Recipe With Thai Hot Chili Dressing and a Spaghetti with Pesto & Parmesan Recipe for a delicious weekend dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Broccoli_Almond_Soup_Recipe__1600.jpg, 8
Ingredients: salt,coconut,mustard seeds,curry leaves,sugar,white urad dal (split),dry red chillies,cashew nuts (tender s),turmeric powder,tindora (dondakaya kovakkai) (manoli),coconut oil

Mangalorean Manoli Bheeja Upkari Recipe - Ivy Gourd & Cashew Sabzi, 1 teaspoon Sugar,2 teaspoons Coconut Oil,3 tablespoons Fresh coconut - grated,1 teaspoon White Urad Dal (Split),1/2 teaspoon Mustard seeds,3 Dry Red Chillies - broken (adjust to taste),Curry leaves - a few,Salt - to taste,300 grams Tindora (Dondakaya/ Kovakkai) - (Manoli),1/4 teaspoon Turmeric powder (Haldi),1/2 cup Cashew nuts - (tender ones), 30, Mangalorean, To begin making Mangalorean Manoli Bheeja Upkari Recipe (Ivy Gourd & Cashew Sabzi), soak the cashews in warm water and a little salt for about 10 minutes.
Wash the Ivy gourd and cut off the ends.
Slit them lengthwise in quarters.Heat oil in a heavy bottomed pan.
Once the oil is hot, add mustard seeds and let them splutter.As the mustard splutters, add split black gram and fry till them till it turns golden brown.Break in the dry red chillies into half into the kadai and add curry leaves along.After a few seconds of frying them, add the cashew nuts, slit manoli or ivy gourd and turmeric.
Toss the veggies and cashews to mix with the tempering.
Keep sauteing for a couple of minutes on medium heat.Add salt , sugar  and about 1/2 cup of water and mix everything well.
Now cover and cook in low heat for 15 to 20 minutes or until the ivy gourds are tender.
Make sure not to overcook the Tindora though.
Both the Tindora and cashew nuts should be soft but slightly crunchy.Add grated coconut and allow all the water to dry up with stirring.
Check for salt and adjust spices if needed, allow to sit for a minute and switch off.Serve Mangalorean Manoli Bheeja Upkari Recipe (Ivy Gourd & Cashew Sabzi) with Steamed Rice, Bendekayi Koddel/Bolu Huli Recipe and Aralu Sandige Recipe for lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/Mangalorean_Manoli_Bheeja_Upkari_Sukka__Ivy_Gourd__Cashew_Dry.jpg, 11
Ingredients: salt,spring onion greens,mustard sauce,spring onion (bulb greens),classic mayonnaise (with eggs),garlic powder,black pepper powder,eggs,shrimps deveined

Shrimp Deviled Eggs Recipe, 1 teaspoon Black pepper powder,1 teaspoon Garlic powder,Salt - to taste,2 tablespoons Mustard sauce,4 Spring Onion (Bulb & Greens) - finely chopped,10 Shrimps - peeled and deveined,Spring Onion Greens - Few for garnish,2 tablespoons Classic Mayonnaise (With Egg),4 Whole Eggs - hard boiled, 45, Continental, To begin making the Shrimp Deviled Eggs recipe, heat a skillet and add butter.After the butter melts, add chopped spring onion whites.
Fry for 2 minutes till onion turns pinkish.Add shrimps and toss till the shrimps get cooked.
Add garlic powder and toss.Let it cook for 10 minutes.
After cooling, mince the shrimps or chop into very small pieces.Take the hard boiled eggs and scoop out the egg yolks with a spoon and add the egg yolks to a mixing bowl.Mash it using a fork.
Add mayonnaise, mustard sauce, garlic powder and black pepper powder ansd mix well.
Add a pinch of salt or as per taste.Add the onion and shrimp mixture and mix well.
Keep a few shrimp pieces aside for garnishing.Take a piping bag or a plastic bag of which a corner is cut.
Add the egg yolk and mayo mixture to the piping bag.Gently fill the egg white cups with 1 tablespoon of the filling.Garnish the deviled eggs with shrimp pieces and spring onion greens.
These shrimp deviled eggs can be served cold as appetizers or as starters for the parties or along with Pizza Margherita for a card party., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/rakshak/Shrimp_Deviled_Eggs.jpg, 9
Ingredients: chana dal (bengal gram dal),cardamom (elaichi) podsseeds,brinjal (baingan eggsplant),tamarind paste lemon,bay leaf (tej patta),onion thin+,curry leaves,coriander (dhania) seeds,garlic,cocunut,peanuts (moongphali),cumin seeds (jeera),red chilli dry,sesame seeds (til seeds),sunflower oil

Gutti Vankaya Recipe - Andhra Style Stuffed Brinjal, 6 Garlic,4-5 Fresh Red Chilli - dry,2 Bay leaf (tej patta),1 teaspoon Cumin seeds (Jeera),1 cup Onions - sliced thin+ 1/2 cup,1 1/2 tablespoons Coriander (Dhania) Seeds,2 Cardamom (Elaichi) Pods/Seeds,2 tablespoons Sesame seeds (Til seeds),8-10 Brinjal (Baingan / Eggplant),4 tablespoons Raw Peanuts (Moongphali),3 tablespoons Fresh coconut - or dessicated coconut,1 tablespoon Chana dal (Bengal Gram Dal),1 sprig Curry leaves,Sunflower Oil - as required,1 Tamarind Paste - big lemon size, 55, Andhra, To prepare Gutti Vankaya Recipe (Andhra Style Stuffed Brinjal), get small brinjals since the smaller ones will be easy to have with phulkas or Rotis.
Slit them twice diagonally 3/4 th long such that you do not disturb their stalk/ crown.
You should have perfectly slit brinjals ready for filling from all 4 sides when you do this.On a medium flame in a deep pan, bring tamarind extract and salt in sufficient water to boil.
Switch off flame and drop the brinjals in and close the lid.
Let it sit for 10 minutes.Meanwhile, on a pan with little oil, shallow fry onions till soft.
Wet grind with a little tamarind-salt water that is used to half boil the brinjals and keep aside.Take a kadai to dry roast all the ingredients mentioned under roast and grind over medium flame.
Take off the kadai when aromatic and let it cool a bit.
Use a mixer grinder to make semi fine powder.
Mix haldi/ turmeric and salt as required to this powder.Mix this powder with wet grinded sauteed onions.
Add a small amount of tamarind- salt water to make very thick gravy and fill inside the brinjals.
Keep aside.Prepare tadka with oil.
Add in jeera, bay leaves, curry leaves.
When they splutter, add stuffed brinjals and fry for 2-3 minutes.Mix remaining gravy and more of water/ mix of tamarind and salt water and add to kadai.
Bring it to boil over low flame.
Sauté carefully such that the gravy doesn’t come out of the brinjals.
Switch off the flame when gravy thickens and brinjals appear cooked.Serve Gutti Vankaya with either hot rice, biryanis, chapatis, phulkas or akki rotti to make it a main course meal.
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Ingredients: yellow moong dal (split),arhar dal (split toor dal),mustard seeds,black peppercorns,masoor dal,dry red chillies,cinnamon stick (dalchini),cumin seeds (jeera),green moong dal (split),cloves (laung),bajra (seeds),chana dal (bengal gram dal)

Himachal Style Panchkuti Khichdi Recipe, 1/4 cup Arhar dal (Split Toor Dal),1/4 cup Chana dal (Bengal Gram Dal),1/4 cup Masoor Dal (Whole),1 inch Cinnamon Stick (Dalchini),1/4 cup Green Moong Dal (Split),1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,1 teaspoon Whole Black Peppercorns,2 Dry Red Chillies,1/4 cup Yellow Moong Dal (Split),3 Cloves (Laung),1 cup Bajra (seeds), 50, Himachal, To begin making the Himachal Style Panchkuti Khichdi Recipe, soak the dal and millet in water for about 30 minutes.Pressure cook the dals along with millet in about 3 cups of water, add turmeric powder and salt as well and cook for about 5 whistle.
If there is more liquid, it is fine you can keep the khichdi a little wet.Heat another tempering pan, add ghee, and slowly add cumin seeds and mustard seeds allow it to splutter for few seconds.Add in the remaining ingredients and fry the spice in oil for 10 seconds and pour it over the khichdi and serve.Serve the Himachal Style Panchkuti Khichdi Recipe along with Gujarati kadhi or Palak Raita Recipe (Spinach Yogurt Salad) for your morning breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Himachal_Style_Panchkuti_Khichdi_Recipe.jpg, 12
Ingredients: salt,rice,ghee,fennel seeds (saunf),saffron strands,milk,cinnamon stick (dalchini),cumin seeds (jeera),cloves (laung)

Kashmiri Kesar Pulao - Saffron Fennel Rice Recipe, 1-1/2 cups Rice,1/2 teaspoon Fennel seeds (Saunf),1 inch Cinnamon Stick (Dalchini),Salt - to taste,1/4 teaspoon Saffron strands,2 Cloves (Laung),2 tablespoons Milk,2 tablespoons Ghee,1/2 teaspoon Cumin seeds (Jeera), 25, Kashmiri, To begin making the Kashmiri Saffron Fennel Rice Recipe/ Kashmiri Kesar Pulao, wash and soak the rice, completely immersed in water for 15 minutes.
After 15 minutes drain the water and proceed to make the pulao.Heat milk in a bowl in the microwave for about a minute, remove from the microwave, add the saffron strands and allow it to sit.
This will allow the flavours from the kesar get mixed into the milk.In a pressure cooker, heat ghee on medium flame, once hot, add the cumin seeds, fennel seeds, cinnamon stick and cloves.
Once they begin to sizzle, add in the drained rice along with 3 cups of water, salt to taste and the saffron strands along with the milk.
Close the pressure cooker and pressure cook the Kashmiri Kesar Pulao for 2-3 whistles and turn off the flame.
Allow the pressure to release naturally, open the cooker and transfer the Kashmiri Kesar Pulao into a serving dish.
Serve Kashmiri Saffron Fennel Rice/ Kashmiri Kesar Pulao Recipe along with Kashmiri Rogan Josh Recipe and a side of Kashmiri Style Nadir Monjvor Recipe - Lotus Stem Cutlets for a complete Kashmiri meal as a weekend lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Saffron_Rice_Kesar_Pulao_Yellow_Rice_-5.jpg, 9
Ingredients: salt,mustard seeds,coconut,coriander (dhania) leaves,cauliflower (gobi),soy (nuggets) water,red chilli powder,water,green chilliesor,curry leaves,onion,cumin seeds (jeera),lemon,turmeric powder,garam masala powder,sunflower oil

Cauliflower And Soya Chunks Sabzi Recipe, 1 Cauliflower (gobi) - cut into florets,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,Salt - as per your taste,2 teaspoons Lemon juice - optional,1 teaspoon Garam masala powder,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,Coriander (Dhania) Leaves - finely chopped,1 Onion - finely chopped,1 Green Chillies - finely chopped or slit,Water - as needed,1/4 cup Fresh coconut - grated,1 teaspoon Sunflower Oil,1 sprig Curry leaves,1 cup Soy Chunks (Nuggets) - soaked in warm water, 45, North Indian Recipes, To begin making the Cauliflower And Soya Chunks Curry Recipe, add water in a large saucepan and add salt, 1/4 teaspoon turmeric powder and bring it to a boil.Add cauliflower florets to the boiled water and simmer for 5 to 6 minutes and turn off the heat.
 Drain water from the cauliflower florets and set them aside.
This process will remove any worms from the cauliflower and lightly steam cook it as well.
Meanwhile, in an another pan add water and bring it to a boil.
Add the soya chunks and let it soak for 10 minutes.
After 10 minutes, squeeze the water from the soya granules and run it under cold tap water.
This helps in removing the smell from the soya chunks.
Again squeeze it to remove the water.Meanwhile, add grated coconut, green chillies to a mixer and grind it to a smooth paste using 1/4 cup of warm water.
Keep this aside.Heat oil in a heavy bottomed pan over medium heat; add mustard seeds, cumin seeds and allow it to crackle.
Once they crackle, add the chopped onion and saute it till it turns translucent.
Add curry leaves, red chilli powder, turmeric powder, garam masala and salt.
Saute it for few seconds.Now, add the ground coconut and green chillies paste to the kadhai.
Stir well for a few seconds.At this stage add partially steamed cauliflower florets and soya chunks.
Stir the Cauliflower And Soya Chunks Sabzi well so that masalas get coated well on the cauliflower florets and soya chunks.Cover the kadai/pan and cook the Cauliflower And Soya Chunks Sabzi for 10 minutes until the cauliflower and the soy chucks get cooked and also well coated in the masala.
Stir in regular intervals so as to ensure the vegetables do no stick to the bottom.
Turn off the heat and finally garnish with finely chopped coriander leaves.
Add the lemon juice on top to make the Cauliflower And Soya Chunks Curry Recipe a little tangy.Serve Cauliflower And Soya Chunks Curry along with Steamed Rice and Palak Dal for a simple weeknight dinner.
In addition, you can add a fewer chillies to this recipe and make a frankie roll using a Roti and pack it for your kid's lunch box as well.
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Ingredients: heavy whipping cream,ice cubes,mango (ripe),saffron strands,milk,condensed milk sweetened

Saffron Mango Ice-cream Recipe, 1/2 teaspoon Saffron strands,1-1/2 cups Heavy whipping cream,2 Mango (Ripe) - diced,1-3/4 cups Condensed Milk - sweetened,Ice cubes - as required,2 teaspoon Milk - warm, 255, Continental, To begin making the Saffron Mango Ice-cream recipe, cut the mango cheeks by working around the stone, dice the mangoes and scoop them out of the skin cups.Save a handful to top the ice cream later.
Add the diced mangoes into a blender and puree them.In a small cup combine saffron and warm milk.
Set aside for about 5 minutes until the colour dissipates.
You may also microwave it for about 15-20 seconds.
Set aside.
Save some saffron to garnish later.In a large bowl pour a tray of ice cubes.
Over the ice bath, place a smaller bowl and pour in the heavy whipping cream.
Whip on low until it forms soft peaks.Combine the mango pulp, condensed milk and saffron milk to it.
Fold them all together on the ice bath and pour the mixture into a freezer dish.Cover it with an airtight lid for about a hour.
Bring it out and combine again.
Top it with the diced mango pieces.Place a cling/plastic wrap over the ice cream and cover it with an air tight lid.
Freeze the mixture for about 4 hours or until it is set.Serve Saffron Mango Ice-cream as a dessert after your delicious meal and enjoy it with your friends and family., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Reshma_Seetharam/Saffron_mango_icecream.jpg, 6
Ingredients: tomato,coconut milk,cumin powder (jeera),ginger,salt,coconut,green peas (matar),water,cloves garlic,black peppercorns,onion,coriander powder,potato (aloo),turmeric powder,cloves (laung),garam masala powder

Potato And Peas Curry Recipe In Coconut Milk Gravy, 2 cups Fresh coconut - chopped or grated,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin powder (Jeera),1 cup Lukewarm Water,1 teaspoon Garam masala powder,1 Tomato - finely chopped,Salt - to taste,4 cloves Garlic - finely chopped,1 teaspoon Coriander Powder (Dhania),1 Onion - finely chopped,1/2 teaspoon Whole Black Peppercorns - coarsely pounded,1-1/2 cups Coconut milk,1 cup Green peas (Matar) - steamed,2 Cloves (Laung),3 Potatoes (Aloo) - peeled and diced,1 inch Ginger - finely chopped, 25, Indian, To begin making the Potato And Peas In Coconut Milk Curry Recipe, peel, wash and cut the potatoes into cubes and keep it immersed in water to avoid discolouration.Into the zodiac mixer grinder with the super extraction blade, add the coconut and the warm water and extract the coconut milk.
Keep the coconut milk aside.Heat oil in a pressure cooker; add the onions, ginger, garlic and saute until the onions are softened.Add the cloves, cumin powder, black peppercorns, turmeric powder and garam masala powder.
Saute for a few seconds.Add the potato and 1/4 cup of water, salt and pressure cook the potatoes for 3 whistles.
Once the potatoes are cooked turn off the heat and allow the pressure to release naturally.
Once the pressure has released, open the cooker, stir in the coconut milk and steamed green peas.
Give the potato and peas curry in coconut milk a brisk boil.
Check the salt to taste and adjust accordingly.Serve the Potato And Peas Curry Recipe In Coconut Milk Gravy along with Phulkas for a weeknight dinner along with Carrot Cucumber Tomato Salad.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/Potato_And_Peas_Curry_Recipe_In_Coconut_Milk_Gravy-1-2_1600.jpg, 16
Ingredients: salt,wheat flour,eggs,milk,nutella the crepes,sugar,kiwi

Nutella & Kiwifruit Filled Whole Wheat Crepe Recipe, 1 teaspoon Sugar,2 Whole Egg,5 Kiwi - peeled and sliced,1 cup Milk,Nutella Spread - for the crepes,1 cup Whole Wheat Flour,1 pinch Salt, 35, Continental, To begin making the Nutella & Kiwifruit Filled Whole Wheat Crepe, first blend all the ingredients together in a 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.
This film should be as thin as possible, and if there is excess batter pour it back into the jug.Once you make a couple of crepes, you will understand how much batter your need to pour for a single crepe.
You could also use a measuring cup to pour the batter, so that way the subsequent times you will get it just right.
These 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 otherOnce the crepes are make, spread the nutella on the inside of the crepes, place the sliced Kiwifruit as a filling and fold it into a triangle.Serve Nutella & Kiwifruit Filled Whole Wheat Crepes for a weekend breakfast along with Banana Almond & Prunes Smoothie, or as an after school snack to the kids.
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Ingredients: black pepper corns,cloves garlic,dry red chilli,coriander (dhania) seeds,onion,galangal ginger,cumin seeds (jeera),kaffir lime leaves basil leaves,stalks lemongrass,turmeric powder

Yellow Thai Curry Paste Recipe, 1 sprig Kaffir lime leaves - or basil leaves,1 tablespoon Coriander (Dhania) Seeds,1 teaspoon Whole Black Pepper Corns,1 teaspoon Cumin seeds (Jeera),4 Dry Red Chilli - soaked in water for 15 minutes,1 inch Galangal - or ginger,5 Stalks Lemongrass - chopped,1/4 teaspoon Turmeric powder (Haldi),1 Onion - roughly chopped,6 cloves Garlic, 15, Thai, To make the Yellow Thai Curry Paste Recipe, we will first soak the dried red chillies in warm water until softened, about 10 minutes.
Once soaked, strain and set aside.In a small skillet, roast the coriander seeds, cumin seeds and whole pepper for a few minutes until fragrant.
Turn off the heat and allow it to cool.In a mixer grinder, combine all the ingredients - whole chilies, coriander seeds, whole black pepper, lemon grass, dry red chillies, galangal, garlic cloves, kaffir leaves, salt to taste into a smooth paste adding a few tablespoons of water.The yellow curry paste should be thick and not watery.
The yellow curry paste can now be used in a variety of ways, like soups, vegetable curries, pad thai and many more recipes.The Thai Yellow Curry Paste stores well in the refrigerator for about a couple of weeks or in the freezer for about 6 months.
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