anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,tamarind water,mustard seeds,jaggery,sesame (gingelly) oil,cloves garlic,curry leaves,pearl onion (sambar onion),turmeric powder,sambar powder

Thakkali Gotsu Recipe | Thakkali Curry | Spicy & Tangy Tomato Gravy, 1 sprig Curry leaves - roughly torn,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,2 teaspoons Sambar Powder,2 cloves Garlic - pounded/ chopped,1 cup Pearl onions (Sambar Onions) - quartered,1 tablespoon Jaggery,15 grams Tamarind - soaked in warm water,4 Tomatoes,1 tablespoon Sesame (Gingelly) Oil,1 teaspoon Salt, 30, South Indian Recipes, To begin making Tomato Gotsu Recipe/ Thakkali Curry Recipe, prepare all the ingredients and keep them ready.Soak the tamarind in hot water for 20 minutes.
Extract the water from the tamarind to get about 1/2 cup of thick tamarind.Roughly chop the tomatoes and pulse the chopped tomatoes in a mixer grinder.
You want a chunky sauce and not a fine puree.
This will help add texture to the Tomato Gotsu.Heat oil in a pressure cooker on medium heat, add the mustard seeds and allow it to crackle.
Add the curry leaves, garlic and onions and saute until the onions turn tender and translucent.
Now, add the crushed  tomatoes, tamarind water, turmeric powder, sambar powder,  salt and jaggery.
Stir the Tomato Gotsu and pressure cook for 2 whistles.Turn off the heat and allow the pressure to release naturally.
Once the pressure releases, open the cooker and give the Tomato Gotsu/ Thakkali Curry a stir.
Check the salt and spices and adjust to taste accordingly.
Transfer the Tomato Gotsu/ Thakkali Curry to a serving bowl and serve hot.Serve Tomato Gotsu / Thakkali Curry with Ven Pongal and  South Indian Filter Coffee for breakfast.
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Ingredients: salt,cumin powder (jeera),mustard seeds,mango (ripe),asafoetida (hing),red chilli powder,curd,curry leaves,sunflower oil

Raw Mango Raita Recipe, 1/2 teaspoon Cumin powder (Jeera),1/2 teaspoon Mustard seeds,2 sprig Curry leaves,Salt - to taste,1 teaspoon Sunflower Oil,pinch Asafoetida (hing),1-1/2 cup Curd (Dahi / Yogurt),1 Mango (Ripe) - raw,1/2 teaspoon Red Chilli powder, 30, Indian, To begin making the Raw Mango Raita Recipe, prepare the mango by washing and peeling it.
Grate the raw mango finely and set it aside.Whisk the yogurt until it is smooth.
Next add the grated raw mango, salt, chilli powder and roasted cumin powder to the curd and mix well to combine.
Check the salt and seasoning and adjust to suit your taste.Set the raita aside while you prepare the seasoning.Heat the oil in a small tadka pan.
When it is warm, add the asafoetida and saute for a few seconds.
Add mustard seeds and allow them to crackle.
Gently add in the curry leaves and allow them to crackle.
Once done turn off the heat.Pour the mixture over the Raw Mango Raita, stir and serve.
Serve Raw Mango Raita Recipe with Spicy Paneer Pulao With Vegetables for a tasty lunch.
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Ingredients: tomato,salt,ginger,kashmiri red chilli powder,chana dal (bengal gram dal),coriander (dhania) leaves,asafoetida (hing),mustard seeds,fennel seeds (saunf),ghee,water,cloves garlic,dry red chillies,onion,kasuri methi (dried fenugreek leaves),lemon,cumin seeds (jeera),turmeric powder,green chillies

Dal Fry Recipe, 1 teaspoon Kashmiri Red Chilli Powder,1 cup Chana dal (Bengal Gram Dal),2 inch Ginger,Water - as required,2 tablespoons Kasuri Methi (Dried Fenugreek Leaves),1/2 teaspoon Turmeric powder (Haldi),Ghee - as required,5 cloves Garlic,1 tablespoon Cumin seeds (Jeera),2 Green Chillies - finely chopped,1 Onion - finely chopped,Coriander (Dhania) Leaves - chopped for garnishing,2 Dry Red Chillies,Salt - as per taste,2 Tomatoes - finely chopped,1/2 teaspoon Asafoetida (hing),1 tablespoon Mustard seeds,1 tablespoon Fennel seeds (Saunf),Lemon wedges - as required, 30, North Indian Recipes, To begin making the Dal Fry Recipe, wash the dal and soak it in the water for about 20 to 30 minutes.Pressure cook the dal for 5-6 whistles with water, salt and turmeric powder.
Wait for the pressure to release naturally.
Once done, open the lid and set it aside.
Drain and reserve the water.Heat oil and ghee in a kadhai.
Once hot, add the grated ginger, garlic and green chillies to it.Saute for a few seconds and add the chopped onion.
Saute for another 3-4 minutes till onions are soft and golden brown in colour.Once done add the tomatoes to it and let it cook for 2 minutes till the tomatoes are soft and mushy.After the tomatoes are soft add the cooked lentils to the masala and give it a good mix.Add 1 cup of the reserved lentil water to it, adjust salt accordingly.Let the dal come to a boil, then simmer for 10 mins till it reaches the desired consistency.
Add water as and when needed to reach the consistency you prefer.
I prefer it a little thicker.The next step is to temper the dal.
Heat ghee/clarified butter in a small tadka pan.
Once hot, add the cumin seeds, fennel seeds and mustard seeds and dry red chillies, followed by the hing and red chilli powder.
Fry for 15 secs till everything has popped and is fragrant.
Make sure that you do not burn them.
Pour the tadka on the dal.
Rest the dal fry for 10 mins before giving it a stir and serve.
Serve hot, garnished with coriander leaves and a squeeze of lemon juice.Serve Dal Fry Recipe with Steamed Rice Recipe or jeera rice or Phulka and Aloo Methi Masala Recipe for a delicious meal.
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Ingredients: salt,ginger,stalk spring onion greens,schezwan sauce,cloves garlic,carrot,onion,chicken,black pepper powder,green bell pepper (capsicum),flour (maida)

Chicken Schezwan Momo - Steamed Chicken Dumpling Recipe, 1 cup All Purpose Flour (Maida),1 Green Bell Pepper (Capsicum) - finely minced,Salt - to taste,1/2 Onion - finely minced,6 Stalk Spring Onion Greens - finely minced,1/2 teaspoon Black pepper powder,1 inch Ginger - finely minced,100 grams Chicken - minced,1 Carrot (Gajjar) - finely minced,4 cloves Garlic - finely minced,2 tablespoons Schezwan sauce, 50, Chinese, To begin making the Chicken Schezwan Momo Recipe, first let’s make the dough first.To make the Momo doughIn a mixing bowl, add maida, salt and add water slowly and knead to form a medium stiff dough.
The dough should not be smooth and non sticky.Keep the momo dough covered for 2 hours before making Chicken Schezwan stuffing.For the Chicken Schezwan StuffingHeat a pan with some oil, add ginger and garlic that finely chopped and saute till they soften.Add onions, and saute till they turn translucent.
Add in chopped carrot and bell peppers and give it a saute till they are cooked.Once the carrot and bell peppers are cooked you can add the minced chicken and give it a saute.
Once the chicken and the vegetables are cooked, you can add in schezwan paste, black pepper powder and salt and give it a toss.Cook the Chicken Schezwan stuffing mixture for another 5 minutes until all the flavors get well combined and switch off the heat.
Allow the momo stuffing mixture to cool completely.To make the Chicken Schezwan MomoTake a bamboo dimsum maker, or the regular idli steamer and fill it with water and heat it over a medium heat.Divide the momo dough into equal portions, to the size of a lemon.Take each ball and start rolling it out on a surface.
Roll out the dough as thin so that the outer layer of the momo is thin and delicate.In every flatten dough leaf, add 1 tablespoon of the Chicken Schezwan filling and fold the edges to semi circles and start pleating to give a nice characteristic pleats.Do the same with all the rest of the dough and filling.
Keep the completed Chicken Schezwan momos under a moist cloth to prevent drying.Grease the steamer with oil or place butter paper before placing Chicken Schezwan momo from prevent sticking.If using traditional steamer it has own boiler or if using bamboo steamer then boil water in a shallow pan and when water start boiling put momo filled bamboo steamer on it.
Steam the Chicken Schezwan momo for 10 - 15 minutes.Serve the Chicken Schezwan Momo as a starter before a Chinese meal like American Chop Suey , Chilli Coriander Fried Rice Recipe and Chicken Manchurian Recipe (Gravy) by the side for your sunday lunch.
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Ingredients: salt,asafoetida (hing),red chilli powder,gram flour (besan),turmeric powder,banana

Raw Banana Bajji Recipe- Balekai Bajji | Vazhakkai Bajji, 1/2 teaspoon Turmeric powder (Haldi),1 Raw Banana,Salt - to taste,1/2 cup Gram flour (besan),1/2 teaspoon Red Chilli powder,1 pinch Asafoetida (hing), 20, South Indian Recipes, To begin making the Raw Banana Bajji Recipe, peel the raw banana, cut in half horizontally and then begin to make slices vertically in order to get rectangular sliced of the raw banana.
For the Bajji  BatterIn a mixing bowl combine all the ingredients of bajji batter which includes gram flour, turmeric powder, red chilli powder, asafoetida, and salt.Mix in just enough water to form a thick batter to thickly coat back of a spoon.
Keep the bajji batter aside.Heat oil in a kadai for deep frying the raw banana bajji on medium heat.
Coat each of the sliced raw banana slices in the gram flour bajji batter and gradually let it into the oil and deep fry until golden brown in color.Drain the Raw Banana Bajji on an absorbent paper placed in a plate to absorb the excess oil and serve hot.Serve Raw Banana Bajji Recipe as an evening snack along with Coconut chutney and Filter coffee.
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Ingredients: tomato,green chillies,salt,tofu,rice,bay leaf (tej patta),ghee,coriander (dhania) leaves,red chilli powder,ginger garlic paste,cinnamon stick (dalchini),cumin seeds (jeera),onion,red yellow green bell pepper (capsicum),coriander powder,turmeric powder,cloves (laung),garam masala powder

Tofu Masala Rice Recipe (Tofu Pulao), 1/2 teaspoon Turmeric powder (Haldi),1/2 Red Yellow or Green Bell Pepper (Capsicum) - chopped,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Coriander Powder (Dhania),1 cup Tofu - cut into cubed,1/2 teaspoon Garam masala powder,1 Cinnamon Stick (Dalchini),2 Green Chillies - finely chopped,1 cup Rice,2 Onions - chopped,2 tablespoons Ghee,1 Bay leaf (tej patta),1 tablespoon Ginger Garlic Paste,3 Cloves (Laung),2 Tomatoes - chopped,Coriander (Dhania) Leaves - to garnish,1/2 teaspoon Red Chilli powder, 65, Indian, To begin with Tofu masala rice, wash and soak basmati rice in water for 1/2 an hour.
Drain and keep aside.Heat ghee in a sauce pan on medium heat.
Once hot, add the cumin seeds and let it splutter.
Add chopped onions, green chilli and ginger garlic paste and saute till onion turns golden brown.Now add the tomatoes and capsicum in the pan along with chilli powder, turmeric powder, coriander powder and garam masala.
and let it cook for 5-7 minutes.Now add the diced tofu along with salt and saute till the tofu turns little brown in colour.Add 2 cups of water and check for salt.
(add more salt if necessary).Cover the pan and once the mixture comes to a boil, turn the heat to low and simmer until all the water is absorbed.
Turn off the heat and allow the rice to rest for about 5 minutes before opening.Garnish with chopped coriander and serve the Tofu Masala Rice hot with Tomato Onion Cucumber Raita Recipe or any other vegetable raita of your choice.
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Ingredients: ice cubes,mango (ripe),tea bags,water,sugar,lemon,lemon,mint leaves (pudina)

Mango Iced Tea Recipe, 1 tablespoon Lemon juice,Sugar - as needed,4 cups Water,Ice cubes - as required,Mint Leaves (Pudina) - Few,2 Tea bags,1 Mango (Ripe) - sliced (optional),2 Mango (Ripe),Lemon - Few slices, 40, Continental, To begin making the Mango Iced Tea, firstly wash, peel, chop the mangoes and puree them in a blender and refrigerate it.Heat water in a sauce pan and dip the tea bags and turn off the gas.
Let the tea bag rest in the pan for a while till the water cools completely.Remove the tea bags and refrigerate the black tea.
In a blender jar, add chilled tea, mango puree, lemon juice and sugar and blend together.Pour the prepared Mango Iced Tea in the serving glass.
Add plenty of ice, some lemon slices and mint leaf to garnish.Serve Mango Iced Tea to beat the scorching heat this summer along with snacks like Muesli Banana Fritters and Gobi Matar Mini Samosa.
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Ingredients: tomato,tarragon,cheddar cheese paneer,eggs,cloves garlic,virgin olive oil,gram flour (besan),poblano chillies ( large bajji chilli green bell peppers),tomato ketchup,sugar,onion,red chilli flakes,thyme leaves,black pepper powder,dried oregano

Poblano Chili Rellenos Recipe - Baked Cheese Stuffed Chilies, 1 teaspoon Sugar,1 tablespoon Red Chilli flakes,1 tablespoon Extra Virgin Olive Oil,1 cup Cheddar cheese - or paneer grated,2 cloves Garlic,2 cloves Garlic - minced,1/2 teaspoon Dried oregano,1 Whole Egg,1 Onion - finely chopped,1 teaspoon Dried oregano,4 Poblano Chillies - or (6 large bajji chilli or green bell peppers),1 tablespoon Tomato Ketchup,1/4 teaspoon Tarragon,3 Tomatoes - boiled,2 tablespoon Gram flour (besan),1 teaspoon Black pepper powder,1 teaspoon Dried Thyme Leaves, 50, Mexican, To start making Poblanos Chili Rellenos, roast the Poblanos or the Bajji Chilli.
Place the chili on the stove top flame, with continuous monitoring, using tongs turn the chili around while it is roasting.
Roast the chili till the out skin gets charred marks.
Turn off the heat and keep the chili aside to cool down.
Peel the skin of the Poblanos or the Bajji Chilli and be careful not to damage the flesh.
Slit the chilis vertically halfway and remove the seeds.
Keep aside.
The next step is to prepare the filling.To prepare the filling, in a stir-fry pan heat oil over medium heat.Add the garlic and onions, sauté until onions are soft.Take a large mixing bowl and add grated cheese, marjoram, tarragon, oregano, salt and pepper.
Add the sauteed onions and garlic into the mixture.
Check the salt and spices and adjust to suit your taste.Preheat your oven at 350 F (180 C).
Line a baking sheet with parchment paper or grease with little oil.Next using a teaspoon stuff the filling inside the roasted chilis.
Top the stuffed chilies generously with the stuffing Beat in the gram flour and the egg in a separate bowl till it forms a thick paste.
Dip the stuffed chillies and and coat well with bread crumbs over it and place it on a baking sheet.
Bake in the oven for 15 - 20 minutes or until cheese is melted.
In the mean time pressure cook the tomatoes with water for about 2 whistle, peel off the skin and blitz it in the grinder with garlic to a smooth paste.Pour the mixture into a sauce pan and add the remaining ingredients and 1 cup water and let it boil till the raw smell goes away.
You can adjust the consistency based on your needs.
Remove the baked chillies and serve it on a plate and pour this sauce over it and garnish with some chopped cilantro.Serve the Poblano Chili Rellenos Recipe (Baked Cheese Stuffed Chilies) along with Mexican Vegetarian Bean & Cheese Enchiladas Recipe and end with a  Tres Leches Recipe (Mexican Three Milk Cake) as a dessert.
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Ingredients: tomato,coriander (dhania),wheat flour,salt,red chilli powder,water,onion,cumin seeds (jeera),green bell pepper (capsicum),turmeric powder,sunflower oil

Whole Wheat Vegetable Chilla (Cheela) Recipe, Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1 Onion - finely chopped,Coriander (Dhania) Leaves - a small bunch finely chopped,2 Tomatoes - finely chopped,1 cup Whole Wheat Flour,2 cups Water,1 teaspoon Turmeric powder (Haldi),1 Green Bell Pepper (Capsicum) - finely chopped,Sunflower Oil - for frying, 50, North Indian Recipes, To begin making the Whole Wheat Vegetable Chilla (Cheela) Recipe, in a mixing bowl, mix the Vivatta Whole Wheat Flour and water and make a thick lump free batter.The paste should be thicker than dosa batter.After making a batter, mix the vegetables like chopped onion, chopped tomatoes, chopped capsicum, chopped coriander leaves,cumin seeds, turmeric powder, red chili powder and salt to taste.
Mix well.Heat a tava and grease it with 1 tablespoon oil.When the oil gets heated, add one ladle full of batter on the heated tava.If the vegetables accumulate in the center, then using your finger tips spread the vegetables around the cheela.Cover the tava with a lid for 3 to 4 minutes and cook the wheat chilla over medium heat.
The steam that gets created will help cook the chilla evenly.Open the lid and spread 1 teaspoon oil on top of the chilla while it is frying on the tava and continue to cook until you notice the sides and the bottom of the chilla is cooked through and lightly browned.Flip to the other side and let it get cooked for a few more minutes or until the edges appear crispy.Serve the Whole Wheat Vegetable Chilla (Cheela) along with Peanut Chutney for breakfast, tea time snack or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Wheat_Bhakri_With_Vegetables.jpg, 11
Ingredients: salt,amchur (dry mango powder),coriander (dhania) leaves,cloves garlic,dry yeast,curd,sugar,onion,potato (aloo),flour (maida),turmeric powder,green chillies,garam masala powder,sunflower oil

Spicy Aloo Naan Recipe, 2 cups All Purpose Flour (Maida),1/2 teaspoon Turmeric powder (Haldi),2 teaspoons Sunflower Oil,Salt - to taste,Coriander (Dhania) Leaves - few,3 Potatoes (Aloo) - boiled and mashed,1/2 teaspoon Amchur (Dry Mango Powder),2 teaspoon Sugar,1/2 teaspoon Garam masala powder,2 Green Chillies - finely chopped,1 Onion - finely chopped,2 cloves Garlic - finely chopped,2 teaspoons Active dry yeast,1/4 cup Curd (Dahi / Yogurt), 80, North Indian Recipes, To begin making the Spicy Aloo Naan Recipe, in a large bowl add the cups of flour all the ingredients for the dough and adding little water at a time knead to make a firm and smooth dough.Grease the dough with a little oil on the top and allow it to rest covered in a warm place until it doubles in volume.Once the naan dough has doubled, punch down the dough, knead for a minute and divide into 5 to 6 portions.The next step is to make the spicy aloo masala for the naan.In a large mixing bowl, add the mashed potatoes and the remaining ingredients and stir well to combine.
Check the salt and adjust to suit your taste.Take a portion of the naan dough, dust it in flour and roll it into a 2 inch diameter circle.
Place a spoonful of the spicy aloo masala and cover the filling by pulling the dough over it.
Dust it with flour and gently roll to make a bigger oval.
Brush the stuffed aloo naan with oil and sprinkle garlic on the top.
Place it on a greased baking sheet.
Proceed the same way with the remaining portions of the dough and potato filling.Preheat the oven to 200 C for 15 minutes.
Bake the Spicy Aloo Naan in the preheated oven for about 10 minutes until puffed up and golden in color.Once done, remove from the oven brush some butter on the top and serve.
Serve the Spicy Aloo Naan as an appetizer for your parties or along with Paneer Makhani for a weeknight dinner.
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Ingredients: lemon,ginger,carrot

Carrot Ginger Juice Recipe, 4 Carrots (Gajjar) - roughly diced,Lemon juice - from one lemon (optional),Honey - (optional),1 inch Ginger, 15, World Breakfast, To begin making the Carrot Ginger Juice Recipe first add the carrots and ginger to the Juicer and extract the juice out.Add a little more water, so we can extract more from the pulp of the carrot juice that remains in the juicer.
Pour the juice into a jar and squeeze the juice from one lemon.Add just the taste by adding salt or honey of required.
You can also adjust the concentration of the juice by adding water or even squeezing some orange juice.Serve the Carrot Ginger Juice as soon as it is made to get maximum benefits.
Serve it with Grilled Sub Sandwich Recipes With Paneer & Roasted Vegetables for a healthy breakfast., https://www.archanaskitchen.com/images/archanaskitchen/World_Beverages/Carrot_Ginger_Juice_Recipe-1.jpg, 3
Ingredients: wheat brown bread,salt,butter grease,black pepper powder,eggs

Bullseye On Toast Recipe, Black pepper powder - to sprinkle,Salt - to taste,Butter - to grease,2 Whole Wheat Brown Bread,2 Whole Eggs, 15, Continental, To begin making the Bullseye on Toast, using a cookie cutter or the lid of a steel jar, make a hole in the center of the bread.
Discard the center piece.Heat a griddle on medium flame, grease it with some butter and place the slice of bread on it.Gradually.
Break an egg in the hole of the bread, sprinkle salt and pepper, reduce the flame and cover and cook for 5-7 minutes.If you like slightly undercooked eggs, just take it off the griddle and serve it now, if not flip the toast on the other side and allow to cook for 2-4 minutes.Serve Bullseye on Toast along with Fresh Fruit Bowl Recipe and Nutty Delight Smoothie Recipe for a wholesome breakfast.
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Ingredients: salt,green beans (french beans),ginger,vegetable stock,cloves garlic,rice vinegar,carrot,dark soy sauce,coriander (dhania) leaves,stalks celerywith leaves,hakka noodles,coconut milk,red chilli sauce,thai red chilli (birds eye chilli)

Noodle Soup Recipe with Vegetables, 1 tablespoon Dark soy sauce,2 sprig Coriander (Dhania) Leaves - finely chopped,6 Green beans (French Beans) - cut thin lengthwise,Salt - to taste,1 Carrot (Gajjar) - julienned,100 grams Hakka Noodles,1/4 cup Coconut milk,1 tablespoon Rice Vinegar,1 teaspoon Honey,1 inch Ginger - thinly sliced,2 Thai Red chilli (Birds Eye Chilli) - sliced lengthwise,2 stalks Celery - finely chopped with leaves,1 clove Garlic - finely chopped,1 teaspoon Red Chilli sauce,3 cups Vegetable stock, 60, Chinese, To begin making the Chinese Noodle Soup Recipe with Vegetables, we will first cook the noodles according to the package instructions.
Once you have cooked the noodles, rinse it under cold water to stop the cooking process.
Drizzle some oil and toss the noodles in oil.
We do this so that the noodles do not stick to each other.Our next step is to cook the vegetables for the noodle soup.
To do this, heat a teaspoon of oil in a wok.
Add the ginger, garlic, carrots, celery and beans.
Sprinkle some salt and stir-fry on high heat until the vegetables are partially cooked to al dente.Once the vegetables are cooked, add the chilli garlic sauce, rice vinegar, red chilli soy sauce, honey, vegetable stock, coconut milk, noodles and coriander leaves.
Give all the ingredients brisk boil.Check for the salt and spice levels and adjust to suit your taste.Turn off the heat and the Chinese Noodle Soup with Vegetables is now ready to be served as a wholesome meal on its own.Serve the Chinese Noodle Soup Recipe with Vegetables for a comforting Sunday lunch meal., https://www.archanaskitchen.com/images/archanaskitchen/World_Soups/Asian_Noodle_Soup_With_Vegetables_Recipe.jpg, 14