anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,eggs,potato (aloo),mint leaves (pudina),ginger garlic paste,coriander (dhania) leaves,onion,chicken,black pepper powder,green chillies,sunflower oil

Murgh Aloo Tikki Recipe - Chicken & Potato Tikki, 3 sprig Coriander (Dhania) Leaves - finely chopped,1 tablespoon Black pepper powder,Salt - to taste,Sunflower Oil - for shallow frying,1-1/2 teaspoon Ginger Garlic Paste,1 Whole Egg,1 Onion - finely chopped,300 grams Chicken - minced,4 Green Chillies - (adjust as spice preference) finely chopped,3 sprig Mint Leaves (Pudina) - finely chopped,1 Potato (Aloo) - boiled and mashed well, 35, Indian, To begin making the Murgh Aloo Tikki Recipe recipe, in a mixing bowl add the minced chicken, boiled and mashed potatoes, onions, chillies, mint-coriander leaves, salt, pepper powder, ginger-garlic paste, egg and mix until well combined.
Heat a cast iron pan for shallow frying.Divide the chicken mixture into equal portions.
Take a portion, roll into ball shape and then flatten into discs.Add 1 teaspoon of oil on the pan.
Place the chicken patties and shallow fry them on medium flame until golden brown and cooked on both sides.Remove from pan and place it on kitchen paper to drain all the excess oil.Serve Murgh Aloo Tikki Recipe with Dhaniya Pudina Chutney and Masala Chai Recipe - Indian Spiced Tea for an evening snack  , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Murg_Aloo_Tikki.jpg, 11
Ingredients: salt,ginger,sabudana (tapioca pearls),coriander (dhania) leaves,cumin seeds (jeera),peanuts (moongphali),ghee,oil,potato (aloo),turmeric powder,green chillies

Sabudana Thalipeeth Recipe - Tapioca Pearl Spicy Flat Bread, Ghee - or oil for cooking,1/4 teaspoon Turmeric powder (Haldi) - optional,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 inch Ginger - grated,1 cup Sabudana (Tapioca Pearls) - soaked,1/2 cup Roasted Peanuts (Moongphali) - crushed,1 Coriander (Dhania) Leaves - finely chopped,2 Potatoes (Aloo) - boiled,3-4 Green Chillies - finely chopped, 40, Maharashtrian Recipes, To begin making the Sabudana Thalipeeth Recipe, mix together the soaked sabudana, mashed potatoes, peanuts, green chillies, ginger, turmeric powder, roasted peanuts, coriander powder, cumin seeds and salt to taste in a large mixing bowl.
Divide the Thalipeeth mixture in 8 equal small portions.Wet a muslin cloth and and place the sabudana thalipeeth ball on it.
Flatten the ball with moistened fingers into a  round.
Flatten as thin as possible.Grease the skillet with oil and preheat on medium heat.
Transfer the thalipeeth on to the skillet.
Allow the Sabudana thalipeeth to cook on one side until you notice the top is getting steamed.
Using a flat spatula, flip the Sabudana thalipeeth over and cook on both sides adding little more ghee until lightly crisp and browned.Once done, remove the thalipeeth from the skillet and transfer onto a plate and serve hot.
Proceed to make more the similar way.Serve the Sabudana Thalipeeth along with Green Chutney Recipe and Homemade Yogurt  for breakfast or even a weeknight dinner.
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Ingredients: tomato,salt,cumin powder (jeera),ajwain (carom seeds),red chilli powder,carrot,coriander (dhania) leaves,dry red chillies,watermelon (without skin),green bell pepper (capsicum),turmeric powder

Spiced Watermelon Curry Recipe With Carrots & Peppers, 1 Carrot (Gajjar) - diced,2 cups Watermelon - cut into cubes (without skin),1 teaspoon Cumin powder (Jeera),1 Green Bell Pepper (Capsicum) - diced,1 cup Homemade tomato puree,Salt - to taste,2 Dry Red Chillies,1-1/2 teaspoons Ajwain (Carom seeds),4 sprig Coriander (Dhania) Leaves - finely chopped,1 teaspoon Turmeric powder (Haldi),1/2 teaspoon Red Chilli powder, 45, Indian, To begin making the Spiced Watermelon Curry Recipe with Carrots & Peppers Recipe, we will first make sure we have the watermelon, carrots and peppers diced and kept ready.
Make sure to remove the seeds of the watermelon.Make the homemade tomato puree and keep aside.
Get all the ingredients ready and keep it by the side.The next step is to cook the carrots and pepper.Heat a tablespoon of oil in a heavy bottomed pan or wok.
Add the ajwain seeds, carrots and bell peppers.
Sprinkle some salt and stir fry until the carrots and peppers are cooked through.
You can cover the pan so the vegetables get cooked faster.Once the vegetables are cooked, add the turmeric powder, chilli powder, cumin powder and give it a stir for a few seconds.
Add the tomato puree, watermelon, salt and a cup of water.
Cover the pan and allow the watermelon curry to simmer for about 10 minute until you can smell flavors of the curry coming through.After 10 minutes, check the salt and spice levels and adjust to suit your taste.
Turn off the heat and transfer the watermelon curry to a serving bowl.
Stir in the coriander leaves.Serve the Spiced Watermelon Curry Recipe with Carrots & Peppers along with steamed Jasmine Rice and Carrot Cucumber Tomato Salad with Lemon and Coriander Recipe  for a summery weeknight dinner.
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Ingredients: tomato,cumin powder (jeera),coriander (dhania) leaves,kala chana (brown chickpeas) pressure till,cloves garlic,carrot,onion,turmeric powder,sunflower oil,salt,green chilli,cardamom (elaichi) podsseeds,wheat berries wheat,garam masala powder,green beans (french beans),rice,red chilli powder,curd,ginger,bay leaf (tej patta),ghee,milk,saffron strands,cinnamon stick (dalchini),coriander powder,cloves (laung)

Vegetable Handi Biryani Recipe, 1 tablespoon Garam masala powder,1 teaspoon Coriander Powder (Dhania),1 Onion - chopped,1 tablespoon Ghee,1 tablespoon Red Chilli powder,Salt - to taste,1 cup Wheat Berries/ Whole Wheat,Coriander (Dhania) Leaves - to serve,6 Saffron strands,4 cloves Garlic - chopped,1 teaspoon Turmeric powder (Haldi),1 cup Curd (Dahi / Yogurt),2 cups Rice - soaked for 30 minutes,1 inch Ginger - chopped,1 Green Chilli - slit,250 grams Green beans (French Beans) - chopped small,2 Tomatoes - chopped,3 Cloves (Laung),1 inch Cinnamon Stick (Dalchini),1 cup Milk,1 Cardamom (Elaichi) Pods/Seeds,1 Carrot (Gajjar) - chopped small,1 cup Kala Chana (Brown Chickpeas) - soaked overnight and pressure cooked till done,1 Bay leaf (tej patta),1 tablespoon Cumin powder (Jeera),Sunflower Oil, 65, North Indian Recipes, To begin making the Vegetable Handi Biryani Recipe, we will first keep a pressure cooker on a medium flame.
Add ghee, once it starts to melt add all the spice.Add your soaked rice with 1 cup milk and 3 cups of water.
Sprinkle little salt and pressure cook it for 2 whistle.Heat a sauce pan with oil, add onions, garlic, ginger and saute until it softens.
Add carrots and green beans and saute until the vegetables are cooked.Add tomatoes and sprinkle little salt so that the tomatoes get cooked quickly.
Once the tomatoes become mushy add all the spice powders and give it a toss.Finally add curd and cooked chana and mix well.
Cook until all the masala comes together.
Season it well with salt.
Keep it aside.Heat the milk and saffron mixture in a microwave oven till it the milk is luke warm.Mix water with whole wheat flour to form a firm dough and keep it ready.Take out a Handi or a casserole, add the channa masala mixture at the bottom, layer it with your flavored rice.
Pour saffron flavored milk on top and sprinkle with chopped coriander leaves.Cover it with a lid.
Roll the dough to form a long cylindrical rope.
Cover the edges of the lid tightly with the dough.
Make sure the heat does not come out.Cook in simmer or low heat for about 15 minutes and then serve.Serve the Vegetable Handi Biryani Recipe with a cucumber raita, carrot salad by the side to enjoy your Biryani.
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Ingredients: salt,mustard seeds,asafoetida (hing),potato (aloo),sesame (gingelly) oil,gram flour (besan),coriander (dhania) leaves,cumin seeds (jeera),turmeric powder,green chillies

Hari Dhania Ki Sabzi ( Fresh Coriander leaves Dry Curry) Recipe, 1/2 teaspoon Mustard seeds,1/8 teaspoon Turmeric powder (Haldi),1-2 Green Chillies - finely chopped,Salt - to taste,1 Potato (Aloo) - boiled and mashed,2 teaspoons Sesame (Gingelly) Oil,6 sprig Coriander (Dhania) Leaves - washed and finely chopped,2 tablespoons Gram flour (besan),Asafoetida (hing) - a pinch,1/2 teaspoon Cumin seeds (Jeera), 25, Indian, To begin making the Hari Dhania Ki Sabzi ( Fresh Coriander leaves Dry Curry) firstheat a medium sized pan with 2 teaspoon of sesame oil and temper the mustard seeds, green chillies, cumin seeds and asafoetida.Add the gram/besan flour, turmeric powder and roast it over low heat for 5 minutes till it turns fragrant.Add the chopped coriander leaves and potatoes, salt for taste , then cover and cook for another 4-5 minutes.Sprinkle a little water while cooking so the besan and the potatoes get cooked and get a crumbly texture.
Once done, check the taste and adjust the salt and spices accordingly.
A very simple and refreshing Hari Dhania Ki sabzi is ready to be served.Hari Dhania Ki Sabzi ( Fresh Coriander leaves Dry Curry) can be served with Phulka, or steamed rice for a weekday meal.
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Ingredients: salt,vegetable stock,bay leaf (tej patta),parmesan cheese shaved,milk,black peppercorns,cloves garlic,onion,parsley leaves,virgin olive oil butter,button mushrooms,flour (maida),corn meal coarse,butter,water (or you want thinner)

Creamy Polenta With Mushrooms Recipe, 1 cup Corn meal - coarse,1/2 teaspoon Whole Black Peppercorns - crushed,Salt - to taste,2 tablespoon Butter,1 cup Milk,1 tablespoon Extra Virgin Olive Oil - or butter,1 Onion - chopped,2 teaspoon All Purpose Flour (Maida),1/2 cup Vegetable stock,3 cups Water - (or 4 if you want it thinner),4 cloves Garlic - finely minced,1 Bay leaf (tej patta),Parmesan cheese - grated or shaved,Parsley leaves - Handful,16 Button mushrooms - sliced, 70, Italian Recipes, To begin with Creamy Polenta with Mushrooms, first bring water and milk to a boil in a large saucepan.
Once it is boiled, add bay leaf, salt and pepper.Once the mixture starts boiling, gradually add the corn meal (in a stream) stirring constantly.Keep stirring/whisking till the mixture begins to thicken.
Reduce the heat and cook till it is thick, stirring frequently for about 35-40 minutes.Add a little water if required to make it thin and whisk.
Stir in the butter and whisk again.The next step is to make the mushrooms.
Heat oil in a pan and add onion and garlic.
Saute it for about 1-2 minutes.After 1-2 minutes, add the flour and cook for a few seconds.
Later, add the mushrooms and stir.Add salt, pepper and saute for 2-3 minutes.
Add the stock and cook till the sauce thickens a bit.Take off the heat, add parsley and mix and your dish is ready to be served.To serve, take a serving dish.
Ladle the hot creamy Polenta and serve the mushrooms over the Polenta, garnished with Parmesan cheese.Serve Creamy Polenta With Mushrooms with Fresh Tomato Basil Pasta with Spinach for a perfect weekend dinner.
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Ingredients: salt,bok choy,peanut butter,virgin olive oil,carrot,black peppercorns,apple,onion,vinegar,dijon mustard,red chilli sauce,sesame seeds (til seeds)

Apple and Bok Choy Salad Recipe, 2 tablespoons Dijon Mustard,1 teaspoon Sesame seeds (Til seeds),1 Carrot (Gajjar) - cut into juliennes,1 tablespoon Extra Virgin Olive Oil,Salt - to taste,2 tablespoons Peanut Butter,1 Bok Choy - cut into juliennes,2 teaspoons Vinegar,Whole Black Peppercorns - crushed,1 Apple - cut into juliennes,1 tablespoon Red Chilli sauce,1 Onion - cut into juliennes, 25, Asian, We begin making the Bok Choy, Apple Salad Recipe by mixing the dressing in a separate bowl, whisk it thoroughly till it combines.
Check for seasoning.Add in the chopped vegetables and fruits to the dressing and toss it evenly till every bit is coated.Place it on a serving plate and sprinkle with some sesame seeds.Serve the Bok Choy, Apple Salad Recipe as a party appetizer or even as a healthy breakfast.
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Ingredients: salt,vegetable stock,tofu,lemongrass stalk,galangal (or ginger),thai basil leaves,coriander (dhania) leaves,garlic,broccoli,lemon,coconut milk,soy sauce thai fish sauce,kaffir lime leaves (or dried leaves),sunflower oil

Broccoli And Tofu Green Curry Recipe, Vegetable stock - as required,1 inch Galangal - peeled and sliced (or use ginger),Salt - to taste,Lemon wedges - to serve,250 grams Tofu - cut into cubes,200 ml Coconut milk,4-5 Thai basil leaves,1 Lemongrass - stalk,3 Garlic - minced,3-4 Shallots - chopped,1 sprig Coriander (Dhania) Leaves - washed and chopped,2 tablespoon Soy sauce - or thai fish sauce,2 Kaffir lime leaves - torn (or use dried leaves),1 Broccoli - washed and cut into florets,2 tablespoon Sunflower Oil, 35, Indian, To begin making the Broccoli and Tofu green curry recipe, first, blend the ingredients mentioned under “Curry Paste” to a fine paste, using a mortar and pestle or food processor.Heat oil in a Kadai and add the curry paste.
Sauté for 1-2 minutes till you get a nice aroma.Add the broccoli florets, mix and stir fry for 1-2 minutes.Add the Tofu and stir for other 1-2 minutes.Add 1/2 - 1 cup of the vegetable stock, soy sauce, and coconut milk.Stir and cook for 7-8 minutes till it thickens a little.Adjust the consistency of the Broccoli and Tofu green curry as desired.Serve the green curry recipe hot with cooked Rice and lemon wedges on the side.
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Ingredients: salt,baguette ( slices),tme leaves dried,virgin olive oil,cloves garlic,black peppercorns,ricotta cheese,cherry tomato,chilli oil,basil

Roasted Tomato And Basil Bruschetta Recipe, 2 tablespoon Extra Virgin Olive Oil,Sea salt - to taste,5 cloves Garlic - finely chopped,1/4 cup Ricotta Cheese,4 sprig Fresh Thyme leaves - or 1/2 teaspoon dried,1 teaspoon Whole Black Peppercorns - coarsely pounded,250 grams Cherry tomatoes - halved,1 Baguette - cut into thick slices (about 8-9 slices),Basil leaves - 1 bunch,Chilli oil - to drizzle, 30, Italian Recipes, To make the Roasted Tomato and Basil Bruschetta Recipe, first preheat the Oven to 200 degree Celsius.In a Roasting pan, coat the Cherry tomatoes and garlic cloves with Olive oil.Mix the Thyme leaves and sprinkle some crushed sea salt , crushed black pepper on the tomatoes.Place the tomatoes in the preheated oven and roast for 10-12 minutes.
(Time may vary depending on the size and type of tomatoes).
Once done, remove from the ovenMeanwhile, lightly toast the baguette slices on a Griddle/grill pan on the stovetop but drizzling some olive oil on the top and keep aside.In a small bowl, mix the Ricotta Cheese with some salt and remaining crushed black pepperSpread a spoonful of Ricotta cheese on the slice.
Top this with the roasted cherry tomatoes.Garnish generously with the fresh Basil leaves and drizzle the Bruschetta with Chili oil and serve immediately.Serve Roasted Tomato and Basil Bruschetta along with Baked Pasta with Cottage Cheese and Spinach for a weeknight dinner.
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Ingredients: tomato,basmati rice,black cardamom (badi elaichi),green chillies,salt,bay leaf (tej patta),green peas (matar),ginger garlic paste,cinnamon stick (dalchini),cumin seeds (jeera),onion,lemon,turmeric powder,cloves (laung),sunflower oil

Nepalese Vegetable Pulao Recipe, 1/2 teaspoon Turmeric powder (Haldi),4 Green Chillies - minced,2 cups Basmati rice,Salt - to taste,1 Tomato - finely chopped,1/2 Tablespoon Ginger Garlic Paste,1 Onion - finely chopped,2 Black cardamom (Badi Elaichi),1/2 Cup Green peas (Matar),1 Bay leaf (tej patta),1/2 teaspoon Cumin seeds (Jeera),1/2 Inch Cinnamon Stick (Dalchini),Sunflower Oil - as needed,4 Cloves (Laung),1 Tablespoon Lemon juice, 35, Nepalese, To begin making Nepalese Vegetable Pulao Recipe, soak Basmati rice for at least 30 minutes in water before cooking.Heat oil in a kadai/heavy bottomed pan.
Once the oil is mildly hot, add cumin seeds and let them splutter.Next, add bay leaf, cloves, cinnamon, black cardamom and let them cook on low heat till you start getting the fragrance of these spices.
This will take 15 to 20 seconds.After 15 to 20 seconds, add turmeric powder, ginger-garlic paste & minced green chillies and cook for another minute.
Then add chopped tomatoes, onion and peas into the pan.
Cook on low heat for 3-5 minutes.Drain water from soaked rice and add the rice into the pan.
Give it a good stir to mix everything properly.Add about 2 cups of water and salt, stir again, cover it and cook it 15 to 20 minutes.When the rice is almost cooked, add lime juice and mix it again.
Cook for a few more minutes and switch off once done.Serve Nepalese Vegetable Pulao Recipe hot with Mint And Pomegranate Raita Recipe and Crispy Crunchy Roti Ke Papad Recipe for a weekday lunch.
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Ingredients: salt,bay leaves (tej patta),cardamom (elaichi) podsseeds,ghee,nutmeg powder,black peppercorns,onion paste,curd,cashew nuts paste,dry red chillies,cinnamon stick (dalchini),mutton,poppy seeds,mace (javitri),sugar,ginger paste,cloves (laung),melon seeds paste,garlic paste

Mutton Cut Recipe, 1 teaspoon Ginger - paste,1/4 cup Onion - paste,4 Whole Black Peppercorns,1 tablespoon Melon seeds - paste,1 teaspoon Nutmeg powder,1 tablespoon Ghee,2 tablespoon Onion - paste,500 grams Mutton,2 tablespoon Cashew nuts - paste,2 tablespoon Poppy seeds - soaked in 4 tablespoon water,1 teaspoon Mace (Javitri) - crushed,1 cup Curd (Dahi / Yogurt),4 Dry Red Chillies,3 Bay leaves (tej patta),4 tablespoon Ghee,Salt - as needed,1 teaspoon Garlic - paste,4 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Sugar,1 inch Cinnamon Stick (Dalchini),4 Cloves (Laung),1 teaspoon Salt, 120, Bengali Recipes, To begin making the Mutton Rezala recipe, In a large mixing bowl, add all the ingredients under ‘For Marinade’ along with mutton and mix well, cover it with a cling wrap and keep the bowl in refrigerator for at least 1 hour.Heat ghee in a pressure cooker and add all the ingredients under 'Tempering' and let them to splutter.Add the marinated mutton pieces into the cooker and fry for 3-4 mins on high flame.Now add around 1.5 cups of water and mix well.
Bring it to boil, close the lid and pressure cook for 4-5 whistles or until the mutton is half done.Grind soaked poppy seed and blanched cashew and melon seeds to make individual paste.Heat rest of the ghee in a pan and add left over onion paste and sauté until raw smell goes off and colour changes to golden.Pour the poppy seed paste, melon seed paste and cashew paste and continue to sauté for another 2-3 mins till ghee starts leaving the sides.Add nutmeg powder and crushed mace.Now add mutton mix and fry for 5 mins.
Cover the lid and continue cooking until mutton is nicely done.Add sugar & salt and adjust seasoning as per your taste.Once mutton is done add a dollop of ghee on the top and serve this delicious Mutton Rezala along with Whole Wheat Lachha Paratha and Onion Salad for a weekend meal with your family.
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Ingredients: salt,water the dough,jowar flour (sorghum),cloves garlic,black pepper powder,bajra flour ( pearl millet)

Jowar Bajra Garlic Roti Recipe, Salt - as per your taste,2 teaspoons Black pepper powder,4 cloves Garlic - finely chopped,Water - for kneading the dough,1/2 cup Jowar Flour (Sorghum),1/2 cup Bajra Flour ( Pearl Millet), 25, Indian, To begin making Jowar Bajra Garlic Roti, in a bowl mix jowar flour and bajra flour.Add garlic, pepper powder and salt to it.
Mix all the ingredients well.Add water little by little and knead into soft dough.Divide into small balls and roll it flat with a rolling pin dusting some flour if required.Heat a roti tawa and place the rolled out Jowar Bajra Garlic Roti.Cook the Jowar Bajra Garlic Roti on a medium flame turning both the sides until brown spots appear.
Take it off the griddle, add a teaspoon of ghee on top of the roti.
Finish the rest of the rotis and your Jowar Garlic Roti is ready to be served.
Serve Jowar Bajra Garlic Roti Recipe along with Mixed Vegetable Kurma for breakfast.You can even serve the Jowar Bajra Garlic Roti for a Healthy lunch along with Horsegram Dal Recipe - Kulith/Kollu Dal and Raw Jackfruit & Peanut Masala Poriyal Recipe With Sambar Powder for a healthy Diabetic friendly meal.
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Ingredients: salt,cumin powder (jeera),corn flour,karela (bitter gourd pavakkai),fennel seeds (saunf),red chilli powder,gram flour (besan),mango,coriander powder,rice flour,turmeric powder,sunflower oil

Bitter Gourd Chips Recipe, 1/2 teaspoon Cumin powder (Jeera),1/2 teaspoon Fennel seeds (Saunf) - slightly crushed,1/2 teaspoon Turmeric powder (Haldi),1 Rice flour,1 tablespoon Gram flour (besan),1/4 teaspoon Mango (Raw),Salt - to taste,1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1 Karela (Bitter Gourd/ Pavakkai),3/4 tablespoon Corn flour,Sunflower Oil - to deep fry, 20, Indian, To begin making the Bitter Gourd Chips recipe, wash bitter gourd and pat dry.
Discard ends and cut into thin slices (the slices should neither be too thin nor thick ).
No need to de seed them.Later to the bitter gourd slices, add all the flours and spice powders one by one.Mix everything well.
If required sprinkle just a few drops of water, so that all slices are coated well with masala mixture or you can also add 1-2 teaspoon of hot oil.
(don't add more water it will make them soggy).Meanwhile heat oil in a deep pan/kadai for deep frying.
Once its hot, add masala quoted bitter gourd slices to the oil, slice by slice, in batches.
Fry on medium low flame on both sides till the bitter gourds are crispy.
Remove them from oil and drain excess oil on a paper towel.Repeat the process with the remaining bitter gourd pieces.
Crispy bitter gourd fries are ready to munch.Serve Bitter Gourd Chips as your tea time snack along with Hot Masala Tea and Baked Namak Masala Para.
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