anandhuvasudev/southindiandish huggingface dataset:
Ingredients: baking powder,salt,vanilla vanilla bean paste,milk,flour (maida) (or self raising flour),tutti frutti,preserved pineapple,mixed nuts (almonds pistachios),butter oil,eggs,sugar ( kids crowd sweet tooth)

Nutty Pineapple Tutti Frutti Cake Recipe (White Fruitcake), 2-1/2 cups All Purpose Flour (Maida) - (or self raising flour),1/2 teaspoon Vanilla Extract - or 1 teaspoon vanilla bean paste,1 teaspoon Salt,1 cup Butter - or cooking oil,2 teaspoons Baking powder,2 tablespoons Preserved pineapple,1 cup Tutti frutti - soaked in water for 20 minutes,1/3 cup Milk,1/2 cup Mixed nuts - (Almonds & Pistachios),4 Whole Eggs,1 cup Sugar - (add more if serving for kids or crowd with sweet tooth), 120, Continental, To begin making Nutty Pineapple Tutti Frutti Cake Recipe (White Fruitcake), Prepare an 8 inch square or a 9 inch round pan by brushing it with butter or oil and sprinkling 1 tbsp flour over it.You can also use a loaf pan if you want the slices to be big.Preheat oven to 150°C.In a large mixing bowl, add salt and baking powder to the flour (reserving 2 tablespoons) and using a sieve or a strainer, sift the flour mixed with baking powder and salt into another bowl.Put all the fruits and nuts in another bowl and add the remaining 2 tablespoons flour.
Mix well.
This ensures that all the fruits do not sink to the bottom of the cake.Combine oil/butter and sugar in a large bowl and beat in a hand mixer until smooth and creamy.Add eggs one by one, beating very well after each addition.
Add vanilla essence/bean mix and beat again.Now keep the bowls of fruits and flour together.Alternatively fold 2 tablespoons of fruits and 2 tablespoon of the flour into the egg mixture.
Fold, using a spatula and mix the ingredients ensuring maximum air is incorporated, following an up and down movement of the spatula.If the mixture is too dry, then add the milk.
The mixture should be thick but not stiff.
You should be able to spoon it out into the prepared pan.Pour the batter into the pan and thump it on the kitchen countertop to remove any air bubbles.
Bake for 90 minutes or 1-1/2 hours at 150°C till a skewer inserted in the centre comes out clean.Allow the fruit cake to cool for 30 minutes and remove from the pan.Serve Nutty Pineapple Tutti Frutti Cake with piping hot tea made with homemade Chai Ka Masala Recipe and Indian Style Jeera Biscuit Recipe.
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Ingredients: salt,cloves garlic,red chilli flakes,virgin olive oil,peanuts (moongphali),black pepper powder,broccoli florets

Spicy Stir Fried Broccoli Recipe, 1/4 cup Roasted Peanuts (Moongphali),1/4 teaspoon Red Chilli flakes,Salt - to taste,2 cloves Garlic - minced,500 grams Broccoli - florets,1 teaspoon Extra Virgin Olive Oil,1/2 teaspoon Black pepper powder - (adjust), 20, Asian, To begin making the Spicy Stir Fried Broccoli Recipe, heat a teaspoon of olive oil in a wok over medium heat; add in the garlic and stir fry for just a few seconds.
Next, stir in the broccoli and salt.Stir-fry on medium-high heat until the broccoli is lightly softened and feels steamed.
You can also optionally cover the wok, so the steam that gets created lets the broccoli cook perfectly.Finally, stir in the remaining ingredients including the crushed peanuts and serve Spicy Stir Fried Broccoli Recipe.Serve the Spicy Stir Fried Broccoli Recipe along with a Yogurt Dip for parties or even as a side dish for your weeknight dinner.Tip: You can also whisk in a tablespoon of peanut butter in soy sauce and brown sugar.
Add it to the broccoli and stir fry until the peanut butter sauce is well combined.
It makes a delicious alternative to the above recipe.
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Ingredients: tomato,idli dosa batter,salt,coriander (dhania) leaves,curry leaves,onion,green chilli paste

Onion-Tomato Dosa Savoury Waffles Recipe, 2 tablespoons Coriander (Dhania) Leaves - finely chopped,1 teaspoon Green Chilli Paste,Salt - to taste,1 cup Idli Dosa Batter,2 Onions - finely chopped,1 Tomato - finely diced,6 Curry leaves - chopped, 20, Fusion, To begin making Onion-Tomato Dosa Savoury Waffles Recipe, in a bowl add the dosa/Idli batter, add the remaining ingredients and mix well.Preheat the waffle maker, grease the waffle maker lightly using a paper towel or grease it with cooking spray.Ladle out 1/4 cup batter into each cavity and cook the waffles according to the instructions of your waffle maker.It should take between 1-1/2 to 2 minutes depending on your waffle maker.Serve Onion-Tomato Dosa Savoury Waffles Recipe with Red Chilli Coconut Chutney Recipe as a dips and side dishes for fusion breakfast.
This also makes quick appetizers for chaat party as well.
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Ingredients: salt,wheat flour,coriander (dhania) leaves,ghee making dough,ajwain (carom seeds),carrot,onion,cumin seeds (jeera),sunflower oil

Savoury Kordoi Recipe (Assamese Star Fruit Shaped Snack Recipe), 1/3 teaspoon Cumin seeds (Jeera),2 tablespoons Coriander (Dhania) Leaves - finely chopped,2 tablespoons Carrot (Gajjar) - grated,Salt - to taste,1/2 cup Whole Wheat Flour,2 teaspoons Ghee - for making dough,1/3 teaspoon Ajwain (Carom seeds),1-1/2 tablespoon Onion - finely chopped,Sunflower Oil - to deep fry, 35, Assamese, To prepare Savoury Kordoi Recipe (Assamese Star Fruit Shaped Snack Recipe), in a mixing bowl, add whole wheat flour, chopped onion, coriander leaves, grated carrot, cumin seeds, carom seeds, ghee and salt.Rub all the ingredients together.Sprinkle water little by little and make a stiff dough and let it rest for 10 to 15 minutes.Divide the dough into equal balls of big gooseberry size.
shape into balls and flatten them.Roll the ball into a thin disc around 3 inches on a floured surface.With a sharp knife, cut straight lines, making sure not to cut all the way through.
We need the uppermost and bottommost centimeter of the pastry dough to be intact.From one end, start to make a roll, pinching the ends to bind.
Push the two ends of the shaped kordoi gently to plump the middle.Deep fry in batches until golden brown and crisp.Drain Savoury Kordoi Recipe (Assamese Star Fruit Shaped Snack Recipe) on an absorbent kitchen towel and serve hot with or green chutney and date and tamarind chutney.
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Ingredients: cashew nuts,tomato,salt,dill leaves,kodo millet,coconut,potato (aloo),green peas (matar),coriander (dhania) seeds,cinnamon stick (dalchini),cumin seeds (jeera),green chillies,sunflower oil

Sabsige Millet Pulav Recipe, 1 cup Kodo millet,12 Cashew nuts - broken,1-1/2 cups Dill leaves - finely chopped,2 teaspoons Sunflower Oil,1-1/2 teaspoons Coriander (Dhania) Seeds,Salt - to taste,1 inch Cinnamon Stick (Dalchini),1/3 Fresh coconut - grated,1/3 cup Green peas (Matar),1 Potato (Aloo) - diced,3 Green Chillies - adjustable,1 Tomato - chopped,1/2 teaspoon Cumin seeds (Jeera), 30, Indian, To begin making the Sabsige Millet Pulav recipe, in a mixer jar, add all ingredients for grinding and grind to a paste with as little water as possible.In a pan heat some oil, splutter cumin seeds and fry the cashews, then add the tomatoes, cook for 30 seconds to a minute now add potatoes and peas.
Add the finely chopped dill leaves and saute until the greens wilt and turn fragrant for approximately 2-3 minutes.Now add the paste and cook until the raw smell disappears.
Add washed millets and mix until well combined.
Toss around for a minute.Add 1-3/4 cup of water, salt to taste.Bring this to a boil and turn the heat to simmer and cook with the lid cracked open slightly for 12-15 minutes on low heat or until all the liquid has evaporated.Turn off the heat and gently transfer to a serving bowl immediately or the residual heat can make the millets mushy.
Serve Sabsige Millet Pulav along with Boondi Raita, Palak Raita or any other raita of your choice.
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Ingredients: green chilli,mango (ripe) sweet,mango (ripe) cubes sweet mango cubes,curd,sugar,mango cubes

Sweet And Tangy Mango Ice-cream Recipe, 1 Green Chilli,1 cup Mango (Ripe) - sweet,1 cup Mango (Raw) - cubes,2 tablespoons Sugar,Mango (Ripe) - Small cubes of sweet and raw mango cubes,2 tablespoons Curd (Dahi / Yogurt),Sugar - as required, 495, Continental, To begin with Sweet And Tangy Mango Ice-cream, we will first begin to prepare the sweet part of the ice cream.For sweet part, mix all the ingredients mentioned under ’For sweet part’ and blend to a smooth puree in a blender.For tangy part, mix all the ingredients except curd and give it a churn.
Now add curd and blend to a smooth puree.The next step is to assemble the ice cream.
Take ice cream moulds, put the raw mango puree and freeze it for about 15 minutes.After 15 minutes, pour sweet mango puree on it.
Garnish it with small mango cubes.Insert ice cream sticks in the middle and freeze it for 8 to 10 hours.
De-mould it keeping in water for some time and enjoy.Serve Sweet And Tangy Mango Ice-cream as a dessert after your scrumptious meal or you can also serve it to your sudden guests at home.
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Ingredients: salt,mustard seeds,asafoetida (hing),jaggery,red chilli powder,mango,onion,cumin seeds (jeera),peanuts (moongphali),sunflower oil

Kanda Kairichi Chutney Recipe - Onion & Raw Mango Chutney, 3 tablespoons Roasted Peanuts (Moongphali),2 tablespoons Jaggery - (powdered),Salt - to taste,1 cup Mango (Raw) - peeled and chopped,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,1 Onion - chopped,2 teaspoons Red Chilli powder - (adjust to taste),1 tablespoon Sunflower Oil,1/4 teaspoon Asafoetida (hing), 20, Maharashtrian Recipes, To begin making Kanda Kairichi Chutney Recipe (Maharashtrian Onions & Raw Mango Chutney) first get all the ingredients handy.In a mixer-jar combine, mangoes, onion, jaggery, groundnuts, salt and chilli powder, grind to a fine paste along with a little water.
In a tadka pan, heat a little oil on medium flame.
Add the mustard seeds and once they crackle, add the cumin seeds and allow to sizzle.Take the tadka pan off the heat after cumin seeds sizzle and add hing and stir.Pour this tempering over the Kanda Kairichi Chutney Recipe and mix well.
Serve Kanda Kairichi Chutney Recipe (Maharashtrian Onions & Raw Mango Chutney) with Sabudana Thalipeeth Recipe (Tapioca Pearl Spicy Flat Bread) or Maharashtrian Vegetable Amboli Recipe for a delicious meal.
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Ingredients: salt,cumin powder (jeera),vegetable stock water,star anise,ginger,dill leaves,paneer,cloves garlic,carrot,italian,virgin olive oil,onion,horse gram dal (kollu kulith),broccoli florets,turmeric powder,cauliflower (gobi) florets,pepper

Protein Rich Paneer And Horse Gram Soup Recipe - Kollu/ Kulith Soup, 1/4 teaspoon Italian seasoning,3 cups Vegetable stock - or Water,2 Star anise,1 Carrot (Gajjar) - sliced,1 Onion - chopped,1/2 cup Broccoli - florets,2 cloves Garlic - finely chopped,100 grams Paneer (Homemade Cottage Cheese),1/4 teaspoon Cumin powder (Jeera),1/2 cup Horse Gram Dal (Kollu/ Kulith) - soaked overnight,Dill leaves - for garnish,1/2 cup Cauliflower (gobi) - florets,Salt and Pepper - to taste,1 teaspoon Extra Virgin Olive Oil,1/4 teaspoon Turmeric powder (Haldi),1 inch Ginger - finely chopped, 510, Continental, To begin making Paneer And Horse Gram Soup Recipe, cook the horse gram (kollu/kulith) in the pressure cooker along with 1 cup of water for 4 to 5 whistles.
Once done, turn off the heat and allow the pressure to release naturally.
Keep this aside.Cut Paneer into long strips or small cubes (According to your preference).
Heat a shallow pan on medium heat and add a teaspoon of oil.
Fry the paneer for a minute and keep aside.
Place a Soup Pot or Handi on medium heat, add a teaspoon of oil.
Add the chopped onions, ginger and garlic and saute until the raw smell of ginger and garlic goes away.
Add turmeric powder, cumin powder and italian seasoning.
Stir until the powders are well combined with the onions.
Now add the vegetable stock or water and bring the stock to a boil.Add the star anise, cauliflower, carrot and salt - cook for another 5 minutes on high heat until the vegetables are soft.
Once the above vegetables are cooked, add the broccoli florets, the cooked horse gram and paneer slices and simmer for another 2 minutes.
Check for salt and seasoning and adjust according to your taste.
Turn off the heat.Serve Protein Rich Paneer And Horse Gram Soup Recipe along with Garlic Bread as a wholesome high protein meal for dinner.
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Ingredients: salt,ginger,fennel seeds (saunf),methi leaves (fenugreek leaves),green moong sprouts,white urad dal (split),turmeric powder,green chillies,sunflower oil

Sprouted Moong and Methi Cheela Recipe - A Healthy Breakfast, 2 Green Chillies,1 cup Methi Leaves (Fenugreek Leaves) - finely chopped,Sunflower Oil - for cooking,Salt - to taste,1 inch Ginger,1 teaspoon Fennel seeds (Saunf),1/4 teaspoon Turmeric powder (Haldi),1/2 cup White Urad Dal (Split) - soaked for 4 hours,1 cup Green Moong Sprouts, 290, North Indian Recipes, To begin making the Sprouted Moong and Methi Cheela, we need to keep the sprouts ready.You can either use store bought sprouts or make sprouts at home.To make sprouts at home, follow this recipe of How to make Sprouts at HomeIn a mixer jar combine moong sprouts, soaked and drained urad dal, green chilies, fennel seeds and ginger, grind to a smooth paste along with a little water.
Transfer into a mixing bowl, mix in the finely chopped methi leaves, salt and turmeric powder.
Check the salt and spice levels and adjust to suit your taste.The Sprouted Moong and Methi Cheela batter will be similar to the consistency of a dosa batter or pancake batter.
The cheela batter should be able coat the back of the spoon.Preheat a skillet on medium heat, pour a ladleful of Sprouted Moong and Methi Cheela batter on the pan and spread it in a circular motion to form a thin cheela.Drizzle some oil around the cheela and cook it until the top does not look raw and you notice the edges are getting brown.
Flip and cook on the other side for a few seconds.Once done, transfer the Sprouted Moong and Methi Cheela to a plate and proceed to make the cheela with the remaining batter.Serve the Sprouted Moong and Methi Cheela along with dhaniya pudina chutney, some fruits and Gulkand Chai Recipe - A Delicious Rose Flavored Indian Tea for Sunday breakfast.
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Ingredients: tomato,salt,cumin powder (jeera),ginger,corn flour,burger buns,veeba burger mayonnaise,green peas (matar),red chilli powder,carrot,water,iceberg lettuce,onion,wheat bread crumbs,potato (aloo),sweet corn,beetroot,green chillies,sunflower oil

Veggie Chop Burger Recipe, 4 tablespoon Veeba Burger Mayonnaise,1 tablespoon Water,1 teaspoon Cumin powder (Jeera),Sunflower Oil - for cooking,Salt - to taste,1 Beetroot - finely chopped,4 Burger buns,1 inch Ginger - grated,1 teaspoon Red Chilli powder,1/2 cup Whole Wheat Bread crumbs,2 Onions - chopped,2 Onions - sliced round2,Iceberg lettuce - as required,2 Potatoes (Aloo) - peeled and chopped,Tomatoes - sliced round,2 Carrots (Gajjar) - finely chopped,2 tablespoons Corn flour,1/4 cup Sweet corn - steamed,1/4 cup Green peas (Matar) - steamed,4 Green Chillies - chopped, 60, Continental, To make the chopTo begin with Veggie Chop Burger Recipe, rinse all the vegetables - carrot, beetroot, potato, peas, corn and peel their skin and finely chop them.
Transfer all the vegetables into a pressure cooker, add salt and just ¼ cup of water and pressure cooker for 3 whistles and turn off the heat.Allow  the pressure to release naturally.
Once it is done, discard the water from the cooked vegetables and mash the vegetables.
Keep them aside.Heat a teaspoon of oil in a pan.
Add grated ginger, onions and green chilies and saute it till the onions turn slightly brown.Add the mashed vegetables along with salt and the cumin powder and red chilli powder into the pan.
Mix well and cook all the ingredients till it gets mixed with each other properly.Turn off the heat and set it aside to cool.
Once it is cooled down, make small lemon sized balls from the vegetable mix and shape them into cylindrical shapes and flatten it to shape them like a burger patty and keep them aside.Add corn flour to a bowl with 1 tablespoon of water and mix it well.Carefully dip the chop in the corn flour mixture and then roll it in the bread crumbs.
Follow it for the other chops too.Heat oil in a wide pan for Shallow frying.
When oil turns piping hot, reduce the flame to medium and carefully transfer the coated vegetable chops into the oil.Shallow fry for about a minute or until all the sides turn golden brown.
Drain on kitchen towel to soak the extra oil.To assemble the burgerCut the burger buns into 2 halves.
Toast the burger buns with a little butter.Place lettuce leaves, top it with onion slices, place veg chop on top, burger mayonnaise followed by tomato slices, close and serve.Serve the Veggie Chop Burger along with a glass of Banana Almond & Prunes Smoothie for a perfect weeknight dinner that you can enjoy with kids.
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Ingredients: salt,water,cloves garlic,virgin olive oil,dry red chillies,parsley leaves,lemon,quinoa,star anise

Lemon Parsley Quinoa Recipe, 1 tablespoon Extra Virgin Olive Oil,1 Lemon - juice freshly squeezed,3 Dry Red Chillies,1-1/2 cups Quinoa,2 Star anise,Salt - to taste,4 cloves Garlic - finely chopped,2-1/4 cups Water,1/4 cup Parsley leaves - chopped,1 teaspoon Extra Virgin Olive Oil, 30, Continental, To begin making the Lemon Parsley Quinoa Recipe, wash and soak the quinoa in 2-1/4 cups of water for about 10 minutes.In a pressure cooker, heat olive oil on medium flame, add in the chopped garlic, star anise and dry red chillies.
Once the spices begin to sizzle and the garlic turns into a light brown colour, add in the quinoa along with the water, season with some salt and close the pressure cooker.
Pressure cook for 4-5 whistles and turn off the flame.
Allow the pressure to release naturally.
Once the pressure has released naturally, open the cooker and transfer the quinoa into a mixing bowl.
To the cooked quinoa add freshly squeezed lemon juice, chopped parsley and olive oil and give it a good mix.
Check the taste and adjust accordingly.
Transfer the Lemon Parsley Quinoa to a serving bowl and serve hot or warm.Serve Lemon Parsley Quinoa along with Baked Tomato Basil Chicken Recipe, Summer Salad Recipe and Red Wine Sangria Cocktail Recipe.
Finish the meal with a dessert of Sticky Date (Fig) & Walnut Pudding Recipe with Toffee Sauce , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Lemon_Parsley_Quinoa_Recipe__1600.jpg, 9
Ingredients: salt,tahini,cumin powder (jeera),virgin olive oil,cloves garlic,kabuli chana (white chickpeas) pressure,red chilli flakes,pumpkin,lemon

Pumpkin Hummus Recipe, 2 Lemons - juiced,1/2 teaspoon Cumin powder (Jeera),4 cloves Garlic,Salt - to taste,1/2 Pumpkin puree,1 cup Kabuli Chana (White Chickpeas) - soaked overnight and pressure cooked,Red Chilli flakes - (adjust to taste),1/4 cup Extra Virgin Olive Oil,4 tablespoon Tahini, 50, Middle Eastern, To begin making the Pumpkin Hummus Recipe, we will first have to get the chickpea cooked to perfection.
For this, soak the chickpeas for at least 6 to 8 hours and cook them until very soft.
You can use the pressure cooker method for cooking the chickpeas.
Click to watch the video of how to cook chickpea in the pressure cooker.You will know the chickpea is cooked to perfection, when you press it between your fingers, it will mash easily.
Once the chickpeas are cooked well, drain the excess water and keep the water and chickpeas aside.
Make the pumpkin puree (Click to see how to make the homemade pumpkin puree recipe)Add the chickpeas and the remaining ingredients into a food processor and blend to make a smooth paste.
The texture is a personal choice, you can choose to have it lightly coarse or make it extremely smooth.
Add a little bit of the chickpea water if required to blend well.
Once done, transfer the hummus to the serving bowl and garnish the Pumpkin Hummus with olive oil, a sprig of coriander or parsley and sprinkle some chili powder on top.Serve the Pumpkin Hummus with pita bread, crackers or veggie sticks or even as a spread for sandwiches and wraps.
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Ingredients: black cardamom (badi elaichi),nutmeg powder,cardamom (elaichi) podsseeds,bay leaf (tej patta),mustard seeds,black peppercorns,dry red chillies,coriander (dhania) seeds,cinnamon stick (dalchini),poppy seeds,cloves (laung),star anise

Homemade Dhansak Masala Powder Recipe, 5 grams Nutmeg powder,25 grams Mustard seeds,25 grams Whole Black Peppercorns,50 grams Cloves (Laung),25 grams Poppy seeds,50 grams Cinnamon Stick (Dalchini),25 grams Black cardamom (Badi Elaichi),250 grams Coriander (Dhania) Seeds,25 grams Bay leaf (tej patta),25 grams Star anise,25 grams Cardamom (Elaichi) Pods/Seeds,50 grams Dry Red Chillies, 10, Parsi Recipes, To begin making the Home Made Dhansak Masala Recipe by combining all the ingredients in a blender.Blend all the spice into a smooth powder.
Keep the home made spice powder in an air-tight jar for a long lasting life.You can use the Home Made Dhansak Masala recipe for making Ringan Ravaiya Recipe (Parsi Style Stuffed Eggplant Recipe).
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