anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,pineapple,cumin powder (jeera),arhar dal (split toor dal),salt,ghee,mustard seeds,asafoetida (hing),red chilli powder,cloves garlic,curry leaves,coriander (dhania) leaves,lemon,cumin seeds (jeera),coriander powder,turmeric powder,green chillies

Pineapple Rasam Recipe, 1/4 teaspoon Red Chilli powder - (optional),1/4 cup Arhar dal (Split Toor Dal),2 sprig Curry leaves,2 sprig Coriander (Dhania) Leaves - chopped,Salt - to taste,1/4 teaspoon Cumin seeds (Jeera),1/2 teaspoon Cumin powder (Jeera) - roasted,2 Green Chillies - slit,1/4 teaspoon Mustard seeds,3 cloves Garlic - slit,1 tablespoon Ghee,2 teaspoons Lemon juice,1 teaspoon Turmeric powder (Haldi),3 Tomatoes - roughly chopped,1/2 teaspoon Coriander Powder (Dhania) - roasted,1 pinch Asafoetida (hing),1 cup Pineapple - chopped, 45, Tamil Nadu, To begin making the Pineapple Rasam Recipe, firstly cook the tuvar dal, in a pressure cooker.
To cook the tuvar dal for the Pineapple rasam In a pressure cooker, combine the tuvar dal along with the water, salt and turmeric powder.
Close the pressure cooker, and pressure cook for 3-4 whistles.
Turn off the flame and allow ithe pressure to release naturally.
Once the pressure has released, open the cooker and mash the dal with the help of a potato masher.
Once mashed transfer to a bowl, and set aside.
To make the fresh tomato puree In a mixer jar, add the chopped tomatoes, and grind into a smooth puree.
Transfer to a bowl and set aside.
To make the pineapple rasam, Into the pressure cooker, combine the pineapple cubes, green chillies, freshly made tomato puree, salt, red chulli powder, coriander powder and cumin powder.
Add about 1 cup of water, mix well to combine and pressure cook for about 4-5 whsitles.
Turn off the flame, and allow the pressure to release naturally.
Once the pressure has released, open the cooker, and blitz the pineapple rasam using an immersion blender.
Once the rasam comes to gether after blizing, add the pre cooked dal, water and brisk the pienapple rasam, to a brisk boil.
to this add the coriander leaves and the freshly squeezed lemon juice.
Turn off the flame and set the pineapple rasam aside.
To make the tadka for the pineapple rasamIn a tadka pan , heat ghee on medium flame, to this add the mustard seeds, cumin seeds and allow them to crackle, now add the hing, and curry leaves.
Once thee curry leaves splutter, turn off the flame and add this to the pineapple rasam.
Serve the pineapple rasam with hot steamed rice, a dash of ghee and Cabbage And Carrot Poriyal Recipe - No Onion And Garlic for a comforting weekday meal.
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Ingredients: salt,ghee,coconut,red chilli powder,water,chocolate chips,britannia cheese block,flour (maida),sunflower oil

Chocolate Cheese Gujiya Recipe, 2 cups All Purpose Flour (Maida),Water - as required,1 cup Britannia Cheese Block - grated,Salt - to taste,1/2 cup Chocolate chips,1 teaspoon Red Chilli powder,2 tablespoons Ghee,Sunflower Oil - to deep fry,1 cup Dessicated Coconut, 45, North Indian Recipes, To begin making the Chocolate Cheese Gujiya Recipe, we will first make the make the filling.In a large mixing bowl combine the coconut, chocolate chips, red chilli powder, and stir well to combine.
Keep aside.The next step is to make the dough for pastry crust for the Gujiya.Combine the maida, ghee and salt, in a large bowl.
Work the ghee into the flour with your fingers until the mixture resembles a coarse crumble texture.When you bring the flour together, it should hold and when you let go it should fall apart.
Add a little water at a time and knead to make a smooth and firm dough.Knead well for a good 3 to 4 minutes for the perfect gujiya crust.Shape them into small round balls.
Dust them in flour, roll them into small 3 inch circles.Place it in the gujiya mold, spoon in the chocolate cheese filling.
Gently fold into a semi circle, forming a half moon shape.
Seal the edges by pressing slightly, so that the dough sticks to each other making sure all the filling is concealed inside.Prepare the gujiyas and arrange them on a plate or a tray.
Cover the gujiyas with a moist napkin so that the dough does not dry out.
Preheat the oil for deep frying the gujiyas.The way to test if the oil has the right heat, is to drop in a little dough inside the oil and if it sizzles and comes up immediately, then you know you can start frying the Chocolate Cheese Gujiya.Add in a few gujiya at a time and deep fry on medium heat until they have a beautiful golden crust.Notice after a few minutes of frying they have a golden crust - give it a light tap and if they feel firm and crusty then they are done.
Drain out the excess oil and fry the remaining th Chocolate Cheese Gujiya in similar way.Serve Chocolate Cheese Gujiya Recipe with hot Masala Chai during tea time or you can also have it as a sweet dish during special occasions.
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Ingredients: yellow bell pepper (capsicum),salt,red wine vinaigrette,black peppercorns,baby spinach,basil leaves,virgin olive oil,cloves garlic,lemon,black olives,feta cheese,cherry tomato,orzo pasta

Mediterranean Orzo Pasta Salad With Feta Vinaigrette Recipe, 1 tablespoon Lemon juice,1 cloves Garlic - finely minced or crushed,Baby spinach - Handful,2 tablespoon Red Wine Vinaigrette,1/2 Yellow Bell Pepper (Capsicum) - chopped,5 Basil leaves - roughly torn,Salt - to taste,7 Cherry tomatoes - halved,2 teaspoon Whole Black Peppercorns - crushed,4 tablespoon Extra Virgin Olive Oil,8 Black olives - halved (pitted),3 tablespoon Feta Cheese,3/4 cup Orzo pasta - cooked, 25, Mediterranean, To begin with Mediterranean Orzo Pasta Salad with Feta Vinaigrette, first, place the Feta cheese in a small mixing bowl.
Whisk it using a fork or a small whisk till it becomes creamy.Add the other ingredients under Vinaigrette and whisk till everything blends together.
Adjust the quantity of vegetables according to your taste.In a salad bowl, place the pasta, tomatoes, pepper, olives, spinach and Basil.Toss together till everything mixes properly.
Adjust quantity of salt and pepper if required.Serve Mediterranean Orzo Pasta Salad with Feta Vinaigrette with Cheesy Spaghetti Verdi Pasta Recipe With Roasted Garlic for a perfect meal.
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Ingredients: tomato,basmati rice,green chilli,sunflower oil ghee,bay leaf (tej patta),cardamom (elaichi) podsseeds,fennel seeds (saunf),black peppercorns,ginger garlic paste,onion,cinnamon stick (dalchini),mace (javitri),soy (nuggets),turmeric powder,cloves (laung),star anise

Andhra Style Vegetarian Biryani with Soya Chunks Recipe, 1 Mace (Javitri),1 teaspoon Ginger Garlic Paste,Sunflower Oil - or ghee for cooking,1 inch Cinnamon Stick (Dalchini),4 Cloves (Laung),2 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Whole Black Peppercorns,3 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Fennel seeds (Saunf),2 Tomatoes - chopped,2 cup Basmati rice,1 Bay leaf (tej patta),2 Cloves (Laung),4 Onions - sliced,1 teaspoon Turmeric powder (Haldi),1 Star anise,4 Green Chilli - slit,1 cup Soy Chunks (Nuggets),1/2 inch Cinnamon Stick (Dalchini), 75, Andhra, To begin making the Andhra Style Vegetarian Biryani, soak the soy chunks in 1/4 cup water and keep it aside.Soak the basmati rice also in water and keep it aside.
Ground all the spice mix mentioned in the biryani spice mix to a coarse powder.Heat a pressure cooker with oil.
 Add bay leaf, cardamom, cinnamon stick, cloves, star anise and mace.
Fry the spice for 10 seconds until the aroma is released.Add the chopped onions, ginger garlic paste and green chili.
Sauté until the onions become light brown.Add the chopped tomatoes and little bit of salt so that the tomatoes will get cooked faster and become mushy.Add the powdered spice mix, turmeric powder and give it a mix.Wash the soaked rice several times and add only the rice into the sautéed gravy.
Add the soaked soya chunks as well.
Mix well till the masala is mixed.Add 4 cups of water, check for salt and pressure cook for 2 whistle and switch off the heat.
Allow the pressure to release by itself and open the lid and mix the rice well with the masala and serve.Serve the Andhra Style Vegetarian Biryani with Tomato Onion Cucumber Raita and Mirchi Ka Salan Recipe by the side.
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Ingredients: salt,rice,mustard seeds,curry leaves,asafoetida (hing) powder,dry red chillies,coconut oil,methi seeds (fenugreek seeds),bhindi (lady fingerokra),turmeric powder,tamarind lemon

Kerala Style Vendakka Uppadan Recipe, 1/4 teaspoon Asafoetida (hing) - powder,Salt - to taste,1 teaspoon Mustard seeds,200 grams Bhindi (Lady Finger/Okra) - cut into 1 inch pieces,Tamarind - small lemon sized,2 tablespoons Rice - raw,2-3 Dry Red Chillies,1 tablespoon Coconut Oil,1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Methi Seeds (Fenugreek Seeds),1 sprig Curry leaves, 35, Kerala Recipes, To begin making Vendakkai Uppadan Recipe (Kerala Style Okra Curry Without Coconut), soak the lemon sized tamarind in luke warm water in a bowl for 10 minutes and extract the juice out of it and keep aside.In the meantime, heat a Shallow Fry Pan, and dry roast the ingredients listed under “dry roast and ground to a course mix” till fragrant.Grind them to a course mix using a Mixer grinder, and keep aside.Now, heat oil in the shallow fry pan on a medium flame, add the mustard seeds and let it crackle.Add the asafoetida and curry leaves and allow it to crackle.Now, add the cut okra and sauté for a few minutes until the sliminess disappears.Add the tamarind extract and a cup of water, turmeric powder, salt and let the okras cook with the lid closed.
This will take around 3-4 minutes.Now, add the spice mix and let it simmer for other 2-3 minutes.
Cook until the curry turns thick considerably.Switch off the flame and serve the Vendakkai Uppadan Recipe (Kerala Style Okra Curry)  with Steamed rice, Snake Gourd Thoran Recipe (Turai Thoran) and Paruppu Podi for a weeknight dinner.
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Ingredients: salt,mustard seeds,mango (ripe),fennel seeds (saunf),asafoetida (hing),red chilli powder,dry red chillies,methi seeds (fenugreek seeds),cumin seeds (jeera),tamarind paste,coriander powder,turmeric powder,garam masala powder,sunflower oil

Sweet & Spicy Ripe Mango Curry Recipe, 1 tablespoon Tamarind Paste,3 Dry Red Chillies,1 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1 teaspoon Mustard seeds,1 teaspoon Coriander Powder (Dhania),3 Mango (Ripe) - peeled and diced,1 teaspoon Fennel seeds (Saunf),1 tablespoon Sunflower Oil,1/4 teaspoon Asafoetida (hing),1 teaspoon Methi Seeds (Fenugreek Seeds),1 teaspoon Turmeric powder (Haldi), 55, Indian, To begin with the Sweet & Spicy Ripe Mango Curry Recipe, firstly peel the mangoes.
Heat oil in a wide pan over medium heat.
Add all the mustard, cumin, methi and fennel seeds and let them crackle.
Add whole chillies and add rest of the masalas.Next, add the peeled Mangoes.
Sauté on low heat for two minutes.
This way mangoes will absorb the flavours of all the masala.Now, add 2 cups of water and the tamarind paste.
Cover the pan and let the Sweet & Spicy Ripe Mango Curry to cook on low heat for about half an hour.
The flavors will seep in beautifully.Switch off the flame and check the salt and spices and adjust accordingly.Serve the Sweet & Spicy Ripe Mango Curry Recipe with steamed rice for a delicious lunch or dinner.
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Ingredients: tomato,mustard seeds,jaggery,sesame (gingelly) oil,black peppercorns,dry red chilli,curry leaves,pearl onion (sambar onion),garlic,methi seeds (fenugreek seeds),cumin seeds (jeera),tamarind,turmeric powder

Poondu Milagu Kuzhambu Recipe - Tamilnadu Style Garlic and Black Pepper Curry, 1/2 teaspoon Turmeric powder (Haldi),2 Dry Red Chilli,1 teaspoon Sesame (Gingelly) Oil,1/2 cup Pearl onions (Sambar Onions) - peeled,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,3 teaspoons Whole Black Peppercorns,2 sprig Curry leaves - washed,30 grams Tamarind,1/2 teaspoon Methi Seeds (Fenugreek Seeds),1 sprig Curry leaves - washed,1 Tomato - roughly chopped,2 teaspoons Jaggery,1 tablespoon Sesame (Gingelly) Oil,1/2 cup Garlic, 30, Tamil Nadu, To begin making Poondu Milagu Kuzhambu Recipe, soak the tamarind in a warm water, extract the pulp and keep aside.
Heat oil in a heavy bottomed pan and roast the -garlic cloves, sambar onions, tomato, black pepper corns, cumin seeds, dried red chillies, curry leaves, sesame oil.
Roast till the raw smell of the onion and garlic goes away.
Take off the flame and keep aside to cool.Now, heat the sesame oil in a wide pan, add the mustard seeds, fenugreek seeds and let it crackle.
Add the curry leaves and let it splutter.Add in the garlic cloves and saute until it turns golden brown.
Add the tamarind extract, turmeric powder and let it simmer for 5 minutes until the raw smell of the tamarind goes away.Now, add in the prepared ground mixture, season with salt and mix well.
Let this curry simmer for 10-15 minutes, till everything comes together and the oil separates out.Now, add in the jaggery powder mix well and simmer for another 5 minutes.
Serve hot.Serve Poondu Milagu Kuzhambu Recipe (Tamilnadu Style Tangy Garlic and Black Pepper Curry) along with Steamed Rice, Carrot and Chow Chow Kootu, Cabbage Poriyal and Vadams for a delicious Tamilnadu style weekend lunch.
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Ingredients: salt,wheat flour,asafoetida (hing),fennel seeds (saunf),coriander (dhania) leaves,potato (aloo),ajwain (carom seeds),red chilli powder,coriander powder,turmeric powder,sesame seeds (til seeds),sunflower oil

Aloo Masala Puri Recipe, Sunflower Oil - for deep frying,1/4 teaspoon Fennel seeds (Saunf),Salt - to taste,1 Potato (Aloo) - boiled and mashed,1/4 teaspoon Ajwain (Carom seeds),1 tablespoon Coriander (Dhania) Leaves - finely chopped,1/4 teaspoon Red Chilli powder,1/4 teaspoon Coriander Powder (Dhania),1 tablespoon Sunflower Oil,1 cup Whole Wheat Flour,1/4 teaspoon Asafoetida (hing),1/4 teaspoon Sesame seeds (Til seeds),1/4 teaspoon Turmeric powder (Haldi), 40, North Indian Recipes, To begin making the Aloo Masala Puri recipe, firstly add wheat flour to mashed potato along with red chili powder, coriander powder, asafoetida, turmeric powder, carom seeds, fennel seeds, sesame seeds, coriander leaves, salt and oil.Mix them well and add water so as to form a dough.
Keep it aside for few minutes.Make small round balls of this dough and roll them in the form of a Puri.Apply oil on the rolling pin and rolling board and carefully roll them in to Puri.Fry them in a deep fry pan and it is ready to be served.Serve Aloo Masala Puri with Aam Ka Achaar and Lauki Raita for breakfast or lunch.
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Ingredients: salt,coriander (dhania) leaves,brinjal (baingan eggsplant),coconut,tamarind marble,onion,tamarind paste,green chillies,sunflower oil

Goan Style Brinjal Bharta Recipe, 1 tablespoon Tamarind Paste,1 Brinjal (Baingan / Eggplant),Salt - to taste,1 Tamarind - marble sized ball,2 Onions - finely chopped,1/2 cup Coriander (Dhania) Leaves - finely chopped,1 tablespoon Sunflower Oil,2 Green Chillies - chopped,2 tablespoon Fresh coconut - grated, 55, Goan Recipes, To begin making the Goan Style Brinjal Bharta Recipe, clean the brinjal and make 4 to 5 slits keeping the brinjal intact.Heat oil in a heavy bottomed pan.
Switch off the pan and apply this oil to the brinjal.
Once done, put the brinjal in the same pan and cover it with a lid.After 2 minutes, open the lid and turn the brinjal carefully to the other side.
Once it is slightly cooked from the other side, carefully insert the marble sized tamarind ball through one slit and again cover the lid.Keep on turning the brinjal till it gets cooked on all sides.
This might take 25 to 35 minutes.Once cooked, it will turn brown and will release water.
Let the brinjal remain covered until it cools down.After cooling, peel the brinjal and discard the peel.
Mash the pulp and mix it with finely chopped onions and green chillies in a bowl.Add grated coconut, tamarind paste, salt to taste and mix everything well.
Once done, add finely chopped coriander leaves, mix well and it is ready to be served.Serve Goan Brinjal Bharta Recipe along with Steamed Rice, Goan Moolyacho Ross and Amlechi Uddamethi Recipe for a comforting and delicious lunch.
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Ingredients: salt,sabudana (tapioca pearls),ghee,curd,sugar,cumin seeds (jeera),groundnut powder,green chillies

Dahi Sabudana Recipe (Savory Tapioca Pearls Seasoned with Yogurt), 1 teaspoon Sugar,Salt - to taste,1 cup Curd (Dahi / Yogurt) - fresh,2 teaspoon Cumin seeds (Jeera),1 cup Sabudana (Tapioca Pearls),2-3 Green Chillies - chopped,1 tablespoon Ghee,2-3 tablespoons Groundnut powder - roasted, 155, Indian, To begin making Dahi Sabudana, first dry roast the sabudana in a heavy bottom pan for 8-10 minutes or till it just starts to pop (You can see that each grain will increase in size).Cool and add it with the curd-water mixture in a mixing bowl.Cover and keep aside for about 2 hours until the sabudana grains soften.After 2 to 2 ½ hours, check the consistency of the sabudana (tapioca pearls) and add more yogurt/curd/water if required.Add groundnut powder, sugar, salt and mix.In a small wok/pan, heat ghee; add the cumin seeds and green chillies and allow them to crackle.Turn off the heat and pour this tadka over the Dahi Sabudana.Serve Dahi Sabudana for breakfast option on regular day or on fasting days.
You can also serve Dahi Sabudana on its own or along with a sweet lime pickle.
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Ingredients: tomato,salt,coriander (dhania) leaves,mustard seeds,potato (aloo),coriander (dhania) seeds,dry red chillies,cumin seeds (jeera),button mushrooms,turmeric powder,sunflower oil

Odia Chatu Besara Recipe (Mushrooms in Spicy Mustard Curry), 1/2 teaspoon Turmeric powder (Haldi),Coriander (Dhania) Leaves - as required,Salt - to taste,5 teaspoons Coriander (Dhania) Seeds,1 teaspoon Cumin seeds (Jeera),400 grams Button mushrooms,1-1/2 tablespoons Mustard seeds,1 Potato (Aloo),1 tablespoon Sunflower Oil,2 Tomatoes,5 Dry Red Chillies, 50, Oriya Recipes, To begin making the Chatu Besara Recipe first clean the mushrooms thoroughly under running water.
Cut them into halves and keep aside.Peel the potato and chop it into small pieces and keep it in a bowl of water until it is needed.
Setting chopped potatoes aside in water helps retain their colour.Next, prepare the mustard paste.
Place all the ingredients listed under “for mustard paste” into a blender and grind to a fine but thick paste.
Add as little water as possible in order to ensure that the paste is thick and not runny.Now, to begin making the curry, add about 2 tablespoons of oil into a kadai or a heavy bottomed pan on a medium heat.First add the potatoes, sprinkle some salt and saute until they are almost cooked and get a light brown colour.
Once the potatoes are cooked, transfer them to a paper towel to drain the excess oil and keep aside.In the same kadai, add the chopped tomatoes and toss them for a minute.
Next, add the chopped mushrooms.
Saute these on high heat for 6-8 minutes, until the mushrooms are half cooked.
Add the roasted potatoes and turmeric powder and toss together for another couple of minutes.To this, add the prepared mustard paste, mix well and saute for 2 more minutes.
Add salt and required amount of water of the gravy, as per the consistency you desire.
Allow the curry to come to a boil so the masalas get cooked thoroughly.
Simmer the Odia Chatu Besara on low to medium heat for about 5 minutes, until all the masalas get well absorbed by the vegetables.Garnish with chopped coriander leaves and serve the Odia Chatu Besara along with dinner.
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Ingredients: tomato,basmati rice,salt,lemon squeezed,cloves garlic,water,virgin olive oil,onion,parsley leaves,garlic,spice powder,black pepper powder,white garbanzo,cabbage (patta gobi muttaikose)

Veg Lebanese Mihshi Malfuf Recipe (Stuffed Cabbage Leaves), 1/2 cup White garbanzo - soaked,1 Cabbage (Patta Gobi/ Muttaikose),1 teaspoon Black pepper powder,3 tablespoon Extra Virgin Olive Oil,Parsley leaves - few,1 cup Homemade tomato puree,Salt - to taste,4 Lemons - freshly squeezed,1 Onion - chopped,3 tablespoon Parsley leaves - chopped,1 Garlic,1 cup Basmati rice - washed,1 cup Water,4 cloves Garlic - peeled,1 Tomato - chopped,1 teaspoon All spice powder, 60, Middle Eastern, To begin making the Veg Lebanese Mihshi Malfuf recipe, clean cabbage and parboil head in a large kettle of water just long enough to soften and separate leaves.
Place the cabbage leaves in a colander as you peel them.Pit out the large stem from the bottom of the cabbage.
This will help the leaves to roll easily.
 Mix all the ingredients mentioned under stuffing in a bowl .
Lay each cabbage leaf separately on a cutting board, cut out the stem if it's too thick.
Spread 1 to 2 table spoons of rice stuffing along the edge of the leaf, then roll it slowly and tightly over the stuffing all the wayLine up the stuffed rolls carefully in a wide/deep cooking pot one by the other in a compact mannerPlace garlic flakes in between.
Pour tomato puree and water over the cabbage rolls.
Add salt, pepper powder and oil.
The sauce should cover the rolls and if not, add more water until it does.Carefully shake/tilt the cooking pot sideways a few times to ensure the sauce seeps through everywherePlace a heavy plate inside the pot, on top of the rolls, cover the pot, and turn on the stove on high heat for about 5-10 minutes till they boil and later simmer and cook for 40 minutes.Serve hot with a squeeze of lemon juice.
Serve Veg Lebanese Mihshi Malfuf along with Mujaddara for your weekend dinner with friends and family.
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