anandhuvasudev/southindiandish huggingface dataset:
Ingredients: wheat brown bread,salt,onion(caramelize),red chilli powder (or cayenne pepper),eggs,lemon,black pepper powder,eggs,butter

Eggs Benedict With Caramelised Onion And Hollandaise Sauce Recipe, 4 Egg yolks,1/4 teaspoon Red Chilli powder - (or cayenne pepper),Salt - to taste,4 Whole Wheat Brown Bread - slices,1 teaspoon Lemon juice,Black pepper powder - to taste,1/2 cup Butter (unsalted) - melted,3 tablespoons Butter - softened,2 Onions - thinly sliced rings(caramelize),4 Whole Eggs, 40, Continental, To begin making the Eggs Benedict with caramelize onion and  Hollandaise Sauce Recipe, we will first make the Hollandaise Sauce.In a large mixing bowl, vigorously whisk the egg yolks and lemon juice together until the mixture is thickened and is fluffy and almost doubled in volume.Place a saucepan half filled with water on low heat.
Allow the water to come to a simmering bowl.
Place the whisked egg yolk mixture over this saucepan taking care that the bowl does to touch the water.Be careful to not to let the eggs get too hot.
It it gets too hot they will begin to scramble.
While the eggs are over the warm double boiler, add the butter and keep whisking until the sauce is doubled in volume and has thickened.
As soon as you notice the sauce is thickening, turn off the heat and add the salt and cayenne pepper.Remove the sauce from the boiler and keep the Hollandaise sauce aside.The next step is to toast the bread over the skillet.
Spread butter over the bread slices.Heat the skillet over medium heat and toast the bread slices over the skillet until crisp and golden brown.Once done, turn off the heat and place the toasted bread slices over the serving platter.For the Caramelized Onion in the same pan add some oil and add chopped onions and salt.
Let it saute in medium heat for a while and cover it with a lid.
The onions start to turn golden and you will smell the caramelized onion after about 20 minutes.
Now for the eggs,bring a pot of water to boil and add some vinegar.with a spoon,begin stirring the boiling water in a large circular motion and create a whirlpool, crack one or two eggs .We`ll see that eggs are wrapping around itself as it cooks,keeping it together,it takes about 2 1/2 minute into cooking.take it out and place it on kitchen towel to soak water properly .Place saute onions on the toasted bread.
Top it off with fried eggs and hollandaise sauce and serve it with some fresh fruit juice.
 You can serve Eggs Benedict with Caramelize onion and Hollandaise Sauce with some fruit salad or a glass of fresh Orange juice of your choice.
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Ingredients: guava cubes,guava juice,lemon,papaya juice,champagne sparkling wine,papaya cubes

Guava And Papaya Mimosa Drink Recipe, 1/4 cup Guava - cubes (optional),500 ml Champagne - or Sparkling wine,1 cup Guava juice - chilled,1/4 cup Papaya - cubes (optional),1 Lemon - juiced,1 cup Papaya juice - chilled, 10, Kerala Recipes, To begin making Guava And Papaya Mimosa Drink Recipe, get all the ingredients handy and ready.Pour equal quantity of guava and papaya juice into serving glasses.Squeeze equal quantity of lime and orange juice into it.Top the glass with sparkling wine/ champagne.Garnish with few chunks of papaya/ guava if required.Serve Guava And Papaya Mimosa Drink Recipe chilled, along with party appetizers like Assorted Cheese Platter Served With Fruits & Crackers and Protein Fingers Recipe.
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Ingredients: salt,hung curd (greek yogurt),yellow zucchinilengthwise,cloves garlic,coriander (dhania) leaves,onion,black pepper powder,cucumber,red bell pepper (capsicum)lengthwise,carrotinto,tortillas

Crunchy Vegetables Tortilla Wrap Recipe, 1/4 teaspoon Black pepper powder,Salt - to taste,1/4 cup Cucumber - sliced into strips,1/4 cup Red Bell pepper (Capsicum) - thinly sliced lengthwise,3/4 cup Hung Curd (Greek Yogurt),2 cloves Garlic - chopped,5 sprig Coriander (Dhania) Leaves,1/4 cup Carrots (Gajjar) - thinly sliced into strips,1 Onion - thinly sliced,4 Tortillas,1/4 cup Yellow Zucchini - thinly sliced lengthwise, 25, Mexican, To begin making the Crunchy Vegetables Tortilla Wraps, wash and thinly cut all the vegetables in equal lengths and keep aside.Next, in a mixer- jar combine the yoghurt, garlic, coriander leaves, pepper powder and salt to taste.
Blitz until smooth.Take a bowl and toss the vegetables in this greek yoghurt sauce.
Heat a skillet and warm the tortillas on either side one by one and keep aside.To arrange the wraps, take a tortilla and place 2-3 tablespoon full of the vegetables filling in the middle and roll it.
Cut it into small finger sized pieces and serve.Serve Crunchy Vegetables Tortilla Wraps Recipe with Low Fat Vegetable Dip Recipe with Herbs as a finger food for parties along with some refreshing drink like Thandai Recipe (Spiced Festival Drink With Saffron And Dry Fruits).
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Ingredients: cheese,baking powder,wheat flour,salt,britannia,spinach,butter cold,paneer,mozzarella cheese,water,red chilli flakes,sugar,red yellow green bell peppers (capsicum),black pepper powder,dried oregano,bajra flour ( pearl millet),sunflower oil

Veggie Pearl Millet Tart Recipe, Red Chilli flakes - as required,1 tablespoon Sugar,1/4 teaspoon Black pepper powder,1 teaspoon Baking powder,1/4 cup Red Yellow and Green Bell Peppers (Capsicum) - finely chopped,2 tablespoons Chilled water,1/2 cup Whole Wheat Flour,Salt - a pinch,2 tablespoons Paneer (Homemade Cottage Cheese) - crumbled,1/4 cup Britannia Cream Cheese,4 tablespoons Mozzarella cheese,1 tablespoon Sunflower Oil,Dried oregano - as required,75 grams Butter - cold,1/2 cup Bajra Flour ( Pearl Millet),1/4 cup Spinach - finely chopped, 65, Indian, To begin making the Veggie Pearl Millet Tart recipe, preheat the oven at 150 degree C.
 Grease tart molds with oil and keep aside.In a mixing bowl, sift bajra flour, wheat flour, sugar and salt all together.
 Add the cubes of cold butter and rub with fingertips until the mixture resembles bread crumbs.In a small bowl, whisk 1 tablespoon oil, 2 tablespoons cold water and 1 teaspoon baking powder till well incorporated.
Add this wet mixture to dry mixture and combine well to form a dough.It must be a firm dough.
Chill the dough by wrapping in a cling film for at least 30 minutes.After 30 minutes, make small balls from the dough and roll it out to about 1/4th inch width and put it in the tart mold.
Press with fingers gently to ensure that the dough evenly covers the mold.Prick the base of the dough with a fork and bake at 150 degree C for 10 minutes.
Meanwhile, heat oil in a pan.
Add finely chopped red, yellow, green bell peppers and cook for about 2-3 minutes.Next add crumbled paneer, chopped spinach and give a quick stir.
Add black pepper powder, oregano, chili flakes and salt.
Mix well and cook for about 1 minute.Allow the veggie mixture to cool down completely.
Finally fold in cream cheese, mozzarella cheese with cooled veggie mixture.
Filling is ready.By the time, the tart base must be golden and crisp.
Take out from oven and fill each tart base with veggie filling.Grate some mozzarella cheese on top of each tart, sprinkle some chili flakes if desire.Bake again for 8-10 minutes.
Serve these veggie pearl millet hot.Serve Veggie Pearl Millet Tart along with Orange Lemon Tea Cake and Adrak Chai for your next tea party.
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Ingredients: salt,ginger,amchur (dry mango powder),asafoetida (hing),brinjal (baingan eggsplant),jaggery,figaro pure olive oil,red chilli powder,garlic,onion,coriander powder,turmeric powder,green chillies

Bharwa Baingan Aur Pyaaz Ki Sabzi Recipe - Roz Ka Khana With Figaro Olive Oil, 3 Green Chillies,6 Small Brinjal (Baingan / Eggplant),Figaro Pure Olive Oil - as required,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Amchur (Dry Mango Powder),Salt - as required,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 inch Ginger,12 Garlic,1/4 teaspoon Asafoetida (hing),2 Onions - thinly sliced,2 teaspoons Jaggery, 60, North Indian Recipes, To begin making the Bharwa Baingan Aur Pyaaz Ki Sabzi recipe, using a mixer grinder or pestle and mortar, grind the ginger, garlic and green chillies into a paste.Combine the remaining masalas into a mixing bowl along with the ginger garlic paste.
Add salt and check the taste and adjust accordingly.
Make 4 slits in the brinjal and stuff the mixture into the slits of the brinjal.
Keep any excess mixture aside, we will use it in the masala.Heat Figaro Olive oil in a pressure cooker and add the onions.
Saute until the onions becomes soft and translucent.After the onions have become soft add the stuffed brinjals (bharwa Baingan), sprinkle salt, add the remaining masala and 1/4 cup of water.
Cover the pressure cooker and cook for 3 whistles and turn off the heat.
Once done and the pressure has released completely, open the pressure cooker and stir gently.
Transfer Bharwa Baingan Aur Pyaaz Ki Sabzi to a serving bowl and serve warm.Serve Bharwa Baingan Aur Pyaaz Ki Sabzi with Phulkas and Rajasthani Kadhi for a perfect weekday meal.
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Ingredients: salt,mozzarella cheese,cloves garlic,virgin olive oil,italian,onion,parsley leaves,spring onion (bulb greens) (white greens),eggs,pepper,potato (aloo),sweet potatoes

Skillet Potato And Eggs Recipe, 1 Spring Onion (Bulb & Greens) - chopped (white and greens),2 cloves Garlic - minced,1/4 cup Mozzarella cheese - grated,2 tablespoons Extra Virgin Olive Oil,1 Onion - finely chopped,Salt and Pepper - to taste,1 teaspoon Italian seasoning,1 teaspoon Parsley leaves - chopped,2 Sweet Potatoes - cleaned and diced,2 Potatoes (Aloo) - cleaned and diced,4 Whole Eggs, 40, Continental, To begin making the Skillet Potato And Eggs first preheat the oven to 180 C.Meanwhile place an oven-safe Cast Iron Skillet on medium heat.
Add olive oil, garlic, sliced onion and scallion whites to the oil and saute until translucent.Add both potatoes to the pan and toss them along with a little salt.
Continue to saute until the potatoes turn golden brown and tender.Next, add the Italian herbs, chopped parsley and pepper, and add additional salt if needed.Make 4 wells/holes in the potato mixture and break an egg into each well.Place the skillet into the oven bake for 10 to 11 minutes or until egg whites are completely set and yolks begin to thicken.You can also cook it on a stovetop on low to medium heat until you see the eggs thicken.
Half way through, sprinkle the potato and eggs with with grated cheese and bake for a couple of minutes until cheese melts and turns slightly golden.
Cover the pan and allow the cheese to melt through.Serve Skillet Potato And Eggs with hash browns, Mushroom Sauce and garlic bread for a stylish home made brunch.
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Ingredients: salt,elephant yam (suransenairatalu),amchur (dry mango powder),red chilli powder,curd,coriander (dhania) leaves,cumin seeds (jeera),turmeric powder,garam masala powder,sunflower oil

Dahi Suran Ki Sabzi Recipe (Stir Fried Yam in Dry Yogurt Curry Recipe), 1 teaspoon Amchur (Dry Mango Powder),1/2 teaspoon Turmeric powder (Haldi),300 grams Elephant yam (Suran/Senai/Ratalu) - peeled and diced,Sunflower Oil - for cooking,1 teaspoon Garam masala powder,Salt - to taste,2 sprig Coriander (Dhania) Leaves - chopped for garnish,1/2 teaspoon Cumin seeds (Jeera),3 tablespoon Curd (Dahi / Yogurt),1/2 teaspoon Red Chilli powder, 40, North Indian Recipes, We begin making the Dahi Suran Ki Sabzi Recipe ( Stir-Fried Yam in Dry Yogurt Curry Recipe) by cooking the yam pieces in a pressure cooker for 4 whistles till it is soft and firm.
Once done let it rest till the pressure is all released completely.Then heat a nonstick pan with oil, add cumin seeds and let it splutter for few seconds.
Once done add the boiled yam pieces.Sprinkle all the spice powders that are mentioned in the list, season it well.
Reduce the heat and add the curd.
Stir thoroughly till is evenly coated.
You can add in some water for not letting it burnt.
Add some chopped coriander leaves and serve hot.
Serve the Dahi Suran Ki Sabzi Recipe ( Stir-Fried Yam in Dry Yogurt Curry Recipe) with hot Phulka or Masala Roti Recipe | Soft and Spicy Indian Flat Bread.
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Ingredients: salt,mint leaves (pudina),virgin olive oil,white vinegar,iceberg lettuce,coriander (dhania) leaves,onion,pepper,cherry tomato,mini pita breads,aloo tikki (potato)

Aloo Tikki Stuffed Pita Sandwich Recipe, 4-6 Aloo Tikki (Potato),2 tablespoon Extra Virgin Olive Oil,5 Cherry tomatoes - halved,4 Mini Pita Breads,Salt and Pepper - to taste,1/4 cup Fresh cream,1 Onion - sliced thinly,4 Iceberg lettuce - roughly torn,1/4 cup White vinegar,2-3 sprig Coriander (Dhania) Leaves,2-3 sprig Mint Leaves (Pudina), 45, Fusion, To begin making Aloo Tikki Stuffed Pita Sandwich Recipe, first prepare the Aloo Tikki by following the link.Next, we need to soak the sliced onions in the vinegar ahead of time to pickle them.If you are planning to have the sandwich for breakfast, you can do this step the previous night.
Place the sliced onions in a clean, dry glass jar.Pour the vinegar over the onions, ensure they are fully submerged.
Cover the jar and set aside till you are ready to use them.
The onions need to soak for a few hours, until they turn pink.Next we will prepare the herb cream.
In a small bowl, whisk together the cream, olive oil, finely chopped coriander and mint leaves, along with salt and pepper.
Taste the cream and adjust the seasoning according to your preference.To assemble the sandwich, slice each pita bread from edge to edge, down the centre, taking care not to cut it into two pieces, but creating a pocket like space to stuff the aloo tikki.First, place the lettuce, and then the aloo tikki.
It helps to gently mash the aloo tikki slightly, before stuffing inside the bread.
Top the layer of aloo tikki with pickled onion, herb cream and cherry tomato.
Sprinkle some additional black pepper if desired before serving.You may also grill Aloo Tikki Stuffed Pita Sandwich in a sandwich press or a grill pan and serve.Serve the Aloo Tikki Stuffed Pita Sandwich along with Cocoa Banana Almond Date Smoothie for a filling breakfast.
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Ingredients: baking powder,wheat flour,salt,milk,cawanprash,water,dry ginger powder,brown sugar (demerara sugar),caster sugar,flax seed powder (flax meal),butter

Delicious Spicy Chyawanprash Cookies Recipe, 1/2 cup Butter,Milk - as needed,1 pinch Salt,Caster Sugar - as needed to sprinkle,1 cup Brown Sugar (Demerara Sugar),Water - as needed,200 grams Chyawanprash,1 tablespoon Flax seed powder (flax meal),1-1/2 teaspoon Baking powder,1/8 teaspoon Dry ginger powder,2-1/2 cup Whole Wheat Flour, 60, Continental, To begin making the Delicious Spicy Chyawanprash Cookies Recipe, in a small bowl add flax meal and add water and let it rest for 5-7 minutes until it turns gelatinous.In a larger bowl cream together butter and brown sugar.
Add the flax meal mixture and combine well.Add Chyawanprash to the cookie butter mixture and beat well.
In another bowl sift whole wheat flour,  baking powder, ginger powder and salt.Add little by little of this dry flour to wet cookie butter mixture and combine.
You can use your hands to mix well or a cookie beater/.Add a few spoons of milk to ease in making the Chyawanprash cookie dough.Preheat your oven to 180 C and line your baking tray with parchment paper because it makes your cookies slide off from the tray without sticking to the bottom and also it makes cleaning super easy.Roll the Chyawanprash cookie dough into golf ball size and roll in caster sugar.Place the Chyawanprash cookie dough on the cookie sheet lined with parchment paper and press them with your palm slightly.Bake the cookies in the oven for 12-15 minutes on 180 degree C in the centre rack till they acquire a slight golden colour.
Once done, remove from the oven and allow to cool.Serve these delicious Spicy Chyawanprash Cookies as a tea time snack along with some Cheesy Aloo Bread Pakora Recipe and chai.
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Ingredients: salt,green chilli,tamarind water,coconut,cardamom (elaichi) podsseeds,cloves garlic,black peppercorns,coriander (dhania) seeds,onion,cinnamon stick (dalchini),dry red chillies,cumin seeds (jeera),cloves (laung),potato (aloo),turmeric powder,black eyed beans (lobia)

Goan Style Tonak Alsanyache Recipe (Black eyed beans cooked in Tonak Masala Recipe), 2 teaspoon Whole Black Peppercorns,1 tablespoon Coriander (Dhania) Seeds,4 cloves Garlic,3 Dry Red Chillies,Salt - to taste,1 teaspoon Cumin seeds (Jeera),2 Cardamom (Elaichi) Pods/Seeds,2 Green Chilli - slit,5 Cloves (Laung),1 cup Black Eyed Beans (Lobia),2 Onion - sliced,1/4 cup Fresh coconut - grated,2 inch Cinnamon Stick (Dalchini),2 Potatoes (Aloo) - peeled and cut into medium pieces,1/2 cup Tamarind Water,1 teaspoon Turmeric powder (Haldi), 105, Goan Recipes, To begin making the Goan Style Tonak  Alsanyache Recipe  soak the black eyed peas in water for at least 2 hours.Heat a sautéing pan with oil, add coriander seeds, dry red chillies, cinnamon, cardamom, peppercorns, cloves and cumin seeds.
Fry until the aroma is released for about 10 seconds.Add the chopped onions, garlic, green chilies and sauté until the onion turn translucent.
Add freshly grated coconut and sauté until the mixture turns golden brown.Switch off the heat, allow the mixture to rest.
Add the sautéed mixture in a mixer with water to a smooth paste.Heat a pressure cooker, add the ground paste, soaked legumes, turmeric powder, and salt and mix well.Add about 1/2 cup water and pressure cook the curry for about 3 whistle.
Allow the pressure to release naturally and serve.Serve the Goan Style Tonak Alsanyache Recipe along with hot Pavs or Phulka along with a goan fish fry to enjoy your Sunday meal.
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Ingredients: salt,cumin powder (jeera),ginger,coriander powder,mint leaves (pudina),coriander (dhania) leaves,sunflower oil greasing,onion,avarekalu lilva beans,potato (aloo),turmeric powder,green chillies,sweet potatoes,garam masala powder

Avarekalu Tikki Recipe, 1 cup Avarekalu / Lilva Beans,1 tablespoon Garam masala powder,1 tablespoon Coriander Powder (Dhania),1/4 cup Coriander (Dhania) Leaves - chopped,2 Sweet Potatoes - boiled and peeled,Salt - to taste,1/4 cup Mint Leaves (Pudina) - chopped,2 Green Chillies - finely chopped,1 Onion - finely chopped,Sunflower Oil - for greasing,1 teaspoon Ginger - grated,1 tablespoon Cumin powder (Jeera),1 teaspoon Turmeric powder (Haldi),3 Potatoes (Aloo) - boiled and peeled, 40, Karnataka, To begin making the Avarekalu Tikki Recipe Recipe, first prep all the ingredients and keep them ready.Boil the potatoes in the pressure cooker, peel and keep them aside.
In the same pressure cooker add the avarekalu with some water and salt and boil it for 3 whistles.
Leave it aside to release the pressure naturally.In a bowl, add in both the boiled regular potatoes and sweet potatoes, cooked avarekalu beans, a teaspoon of grated ginger, two roughly chopped green chilies, a large finely chopped onion, spice powder, chopped mint leaves, coriander leaves and some salt to taste.Use your hand to mash them until the potatoes are coarsely mashed and all the ingredients come together.
Once it is mixed well, shape them into kebabs or tikkis.Grease your fingers with a little oil and shape the potato dough into bite size tikkis or large lemon size balls.Proceed the similar way with the remaining mixture.You can also shape the dough in the form of a cylinder like the kebabs, dust them in breadcrumbs and insert them into a skewer and grill them.
I will now place the tikkis over a heated flat pan for about 15 minutes on either side until lightly browned.Drizzle some oil on each of the tikkis.
If you want it to be crisper then you can drizzle some more oil on top of the aloo tikkis .The oil will give them a soft and yet crisp texture.Serve the Avarekalu Tikki Recipe along with Masala Chai and Mavinakayi Chitranna Recipe for your evening snack.
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Ingredients: salt,wheat flour,coriander (dhania) leaves,onion,black pepper powder,sunflower oil ghee making parathas,eggs,green chillies

Egg Stuffed Paratha Recipe, Salt - to taste,1/2 teaspoon Black pepper powder,1/4 cup Coriander (Dhania) Leaves - finely chopped,2 Green Chillies - finely chopped,1 Onion - finely chopped,2 cups Whole Wheat Flour,2 tablespoons Sunflower Oil - or ghee for making parathas,4 Whole Eggs, 30, Indian, To begin making Egg Stuffed Paratha Recipe, make a soft dough of the whole wheat flour, salt adding little water at a time as you make for roti's and let it rest for a while.Break the eggs into a bowl and whisk well, add the chopped onion, green chilies, coriander leaves, season with pepper and salt.
Whisk well and keep aside.Take a large lemon sized ball of the dough, dust it with a little flour, roll it into a big circular disc.Apply a little oil or ghee and fold it into a semi-circle, further folding it into a triangle.
Dust it with a flour and roll the mini triangles to a bigger triangles.Likeweise, get the rest of the paratha triangles ready.Heat a skillet, once its hot place the prepared triangle over it and cook until its bottom gets cooked.
Flip over and cook the other side to half.Now, lift one of the pockets of the triangle gently and pour a laddle full of the prepared egg mixture into it.
Apply a little oil or ghee over the paratha, gently flip over and let it cook on low heat until the eggs gets cooked inside.Now, apply a little oil or ghee on the top, flip over and let the other side also cook well and turn golden brown.
Remove it in a plate.
Likewise, prepare the rest of the parathas.Enjoy the Serve Egg Stuffed Paratha Recipe, along with Tadka Raita or Dhaniya Pudina chutney for a healthy breakfast.
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