anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,dried green peas (vatana),ginger,nutmeg,tamarind water,coconut,fennel seeds (saunf),jaggery,cloves garlic,dry red chillies,onion,coriander (dhania) seeds,cumin seeds (jeera),cinnamon stick (dalchini),turmeric powder,cloves (laung),sichuan peppercorns,star anise,sunflower oil

Goan Style Patol Bhaji Recipe- Green peas Curry Recipe, 4 Dry Red Chillies,4 cloves Garlic,1 inch Ginger - chopped,Salt - to taste,1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera),1 cup Tamarind Water,1/2 cup Dried Green Peas (Vatana) - soaked overnight,1 Onion - chopped,1/4 teaspoon Nutmeg,1 teaspoon Fennel seeds (Saunf),1 teaspoon Sichuan peppercorns,2 teaspoon Jaggery,3 tablespoon Fresh coconut - grated,1-1/2 teaspoon Coriander (Dhania) Seeds,3 Cloves (Laung),Sunflower Oil,1 Star anise,1/4 teaspoon Turmeric powder (Haldi), 90, Goan Recipes, To begin making the Goan Style Patol Bhaji Recipe, wash and soak the green peas in water overnight.
Heat a pan with oil on medium flame, add coriander seeds, dry red chilies, cinnamon, peppercorns, cloves, Star anise, fennel seeds and cumin seeds.
Fry until the aroma is released for about 10 seconds.Add the chopped onions, ginger, garlic 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 cool down.
Add the sautéed mixture in a mixer jar with water to a smooth paste.Heat a pressure cooker, add the freshly ground paste, soaked legumes, turmeric powder, jaggery, tamarind water and salt and mix well.Add about 1/2 cup of water and pressure cook the Patol Bhaji for about 3 whistle.
Allow the pressure to release naturally.
Open the pressure cooker, transfer to a serving bowl and serve piping hot.
Serve the Goan Style Patol Bhaji Recipe along with sukhi bhaji and Homemade Whole Wheat Pav Recipe / Ladi Pav by the side to enjoy your morning breakfast.
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Ingredients: ajwain (carom seeds),cloves garlic,black peppercorns,onion,turmeric powder,green chillies,black cardamom (badi elaichi),salt,cardamom (elaichi) podsseeds,star anise,garam masala powder,red chilli powder,chicken,lemon,tomatoor,kasuri methi (dried fenugreek leaves),ginger,bay leaf (tej patta),cashew nuts paste,cinnamon stick (dalchini),ghee,oil,coriander powder,cloves (laung)

Bhuna Murgh Recipe, 4 Whole Black Peppercorns,1 teaspoon Red Chilli powder,2 tablespoon Ghee - or oil,2 Black cardamom (Badi Elaichi),750 grams Chicken,1 tablespoon Cashew nuts - paste (optional),1 teaspoon Garam masala powder,Salt - to taste,4 Green Chillies - slit,2 Cardamom (Elaichi) Pods/Seeds,2 teaspoon Coriander Powder (Dhania),1/2 teaspoon Ajwain (Carom seeds),3 Tomato - finely chopped or pureed,1 tablespoon Lemon juice - adjustable,2 inch Ginger - minced,2 Onion - finely chopped,8 cloves Garlic - roughly pounded,1 teaspoon Kasuri Methi (Dried Fenugreek Leaves),1/2 teaspoon Turmeric powder (Haldi),1 inch Cinnamon Stick (Dalchini),1 Bay leaf (tej patta),1 Star anise,4 Cloves (Laung), 40, North Indian Recipes, To begin making the Bhuna Murgh recipe, wash and clean the chicken pieces in water and apply salt and lemon juice all over on chicken pieces as a marinade.Cover the bowl of marinated chicken with a cling wrap and set in refrigerator.
Heat ghee or oil  in a non-stick pan and add bay leaf, clove, cumin seeds, green and black cardamoms, cinnamon, pepper corns and aniseed and wait till they crackle.Add finely chopped onion and keep stirring.Add green chillies, minced ginger and pounded garlic and saute till oil begins to separate.Now add fine chopped tomatoes or pureed tomatoes and season them with turmeric, coriander powder, red chilli powder and garam masala powder.Simmer the flame and cover the pan for 3-4 minutes.Take off the lid and keep stirring until the onion-tomato mixture softened and seems like a bhuna paste.Now add chicken pieces and saute well with bhuna mixture.Add 2 cups of water, cover the pan, simmer the flame and leave to cook until chicken is well done.Once the chicken is nicely cooked and tender and the bhuna masala has started to thicken, add crushed kasuri methi and cashew paste (optional).Mix well, and cover the lid to cook for another 5-6 minutes.
Garnish the dish with fine chopped coriander leaves.Serve Bhuna Murgh along with Garlic Naan for a weekend night dinner.
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Ingredients: baking powder,wheat flour,wheat bran,salt,sunflower oil,maple syrup,eggs,milk,carrot,baking soda,orange marmalade jam,grand marnier,vanilla,flour (maida),cinnamon powder (dalchini)

Carrot Bran Breakfast Muffin Recipe, 1 tablespoon Orange marmalade jam,1 teaspoon Baking soda,1 cup All Purpose Flour (Maida),1 teaspoon Baking powder,1/2 cup Wheat Bran,1/2 cup Honey - or maple syrup,1 cup Milk,1/2 cup Whole Wheat Flour,1 teaspoon Cinnamon Powder (Dalchini),1 teaspoon Vanilla Extract,1 Whole Egg,1 tablespoon Grand Marnier - optional,2 Carrots (Gajjar) - peeled and grated,1/4 cup Sunflower Oil,1 pinch Salt, 60, Continental, To begin making Carrot Bran Breakfast Muffins, first pre-heat oven to 180 C and prepare a muffin tray by placing cupcake-liners and lightly greasing them with oil.Sift the flours, bran, baking powder, baking soda, cinnamon and salt together in a bowl and whisk to combine.Next in a bowl beat egg and oil together for a minute or till combined well.
Add the vanilla extract, orange marmalade, Grand Marnier (or zest), honey, milk and whisk to combine.Now add the wet ingredients to the sifted flour mixture and stir to combine, ensuring that there are no lumps or flour streaks remain in the batter.
Add the grated carrots and stir to combine.Spoon equal amount of batter in the prepared muffin liners.
Bake the muffins for 15 - 20 minutes or until toothpick inserted in the centre of the muffin comes out clean.
Once baked bring the muffins out from the oven and cool in the wire rack for sometime.
Serve Carrot Bran Breakfast Muffins warm with masala chai during evening tea or breakfast, or store in an airtight box in the fridge to be served later.
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Ingredients: salt,lemongrass,ginger,green beans (french beans),sweet potato skin,thai yellow curry paste,coriander (dhania) leaves,cloves garlic,lemon,brown sugar (demerara sugar),coconut milk,coriander (dhania) seeds ground,turmeric powder,green chillies

Thai Green Curry Recipe With Sweet Potato & Green Beans, 3 Green Chillies,1 teaspoon Turmeric powder (Haldi),5 cloves Garlic - finely chopped,Salt - to taste,1 inch Ginger - finely chopped,1 tablespoon Coriander (Dhania) Seeds - ground,1 tablespoon Thai Yellow Curry Paste,2 teaspoons Brown Sugar (Demerara Sugar),1 cup Green beans (French Beans) - cut into 1 inch pieces,2 Kaffir lime leaves - chopped or you can use lemon zest,1/3 cup Coriander (Dhania) Leaves - finely chopped,5 Lemongrass - peeled and chopped,1 Sweet Potato - skin peeled and cut lengthwise,1 cup Coconut milk, 50, Thai, To begin making the Thai Green Curry Recipe With Sweet Potato & Green Beans start by prepping up with all the ingredients and preparing the Thai green curry paste.For the Thai Green Curry Paste,  Place all the ingredients - ginger, garlic, green chillies, lemon grass, lime leaves, coriander seeds and coriander leaves in a blender and blend to a paste.
Add 1/4 cup of water to get a smooth paste.
Pressure cook the sweet potato, with a pinch of turmeric powder, 3 tablespoons water and salt for around 1 whistle.
After the first whistle, allow the pressure to release naturally.
Pressure cook the green beans with salt 2 tablespoons of water for 1 whistle and turn off the heat.
Release the pressure immediately, by running it under cold water.
Open the cooker and keep the green beans aside.Heat oil in a large pan or wok over medium heat.
Add the curry paste and saute for a a few minutes until the paste begins to bubble.
At this stage at the brown sugar, coconut milk, 1 cup of water, cooked green beans and cooked sweet potato.
Add salt to taste.Give the Thai Green Curry a brisk boil for a couple of minutes so the flavours get well incorporated to make a creamy and delicious tasting Thai Green Curry.Serve the Thai Green Curry Recipe With Sweet Potato & Green Beans along with Steamed rice, Zucchini Salad Recipe With Thai Hot Chilli Dressing for a delicious weekend dinner.
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Ingredients: cashew nuts,green chillies,salt,ginger,sabudana (tapioca pearls),mustard seeds,asafoetida (hing),coriander (dhania) leaves,black urad dal (split),curry leaves,curd,cumin seeds (jeera),enos fruit salt unlflavoured,sunflower oil grease idli plates.,sooji (semolina rava),chana dal (bengal gram dal),sunflower oil

Sabbakki Rava Idli Recipe- Sabudana Rava Idli, 1/4 cup Sabudana (Tapioca Pearls),2 tablespoons Coriander (Dhania) Leaves - finely chopped,1 sprig Curry leaves - torn,1 teaspoon Enos fruit salt - unlflavoured,Salt - to taste,1 cup Curd (Dahi / Yogurt) - beaten,1 inch Ginger - grated,1 teaspoon Mustard seeds,Sunflower Oil - to grease idli plates.,2 Green Chillies - finely chopped,1/4 cup Cashew nuts - chopped,1 tablespoon Chana dal (Bengal Gram Dal),2 teaspoons Black Urad Dal (Split),1 teaspoon Sunflower Oil,1 cup Sooji (Semolina/ Rava),1/2 teaspoon Cumin seeds (Jeera),1 pinch Asafoetida (hing), 55, South Indian Recipes, To begin making the Sabbakki Rava Idli Recipe, Soak sabakki/sabudana in enough water for 2 hours.
Strain the sabbakki/sabudana using a colander and squeeze the excess water out using your hands, do not worry if it crumbles slightly or loses its shape.In a pan heat oil on medium flame, add mustard seeds and let it crackle, now add cumin seeds, urad dal, chana dal and cashews and stir it around on a low flame until it turns goldenAt this stage add hing, curry leaves, ginger and green chillies and fry for 2-3 minutes, ensuring the ingredients are thoroughly cooked.
This allows you to store the rava idli mix in an air tight container for future use.
Add the rava and roast for 3-4 minutes and then turn off the flame.
Preheat the idli steamer with enough water.
Grease the idli plates.
In a mixing bowl combine rava idli mix, strained sabakki/sabudana, coriander leaves, salt to taste and yogurt, enos and give it a good mix.Adjust the consistency of the batter, to a thick dropping consistency.
Pour the batter into the cavity of  the idli moulds and steam it for 12-15 minutes.
Drizzle some ghee and serve Sabbakki Rava Idli Recipe.
Serve Sabbakki Rava Idlis with Potato sagu and Kadale Chutney Recipe with south Indian filter coffee for an enjoyable south Indian breakfast.
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Ingredients: salt,wheat flour,instant oats (oatmeal) (oat bran),methi leaves (fenugreek leaves),ajwain (carom seeds),red chilli powder,curd,onion,cabbage (patta gobi muttaikose),sunflower oil

Cabbage and Methi Paratha Recipe, 3 cups Instant Oats (Oatmeal) - (oat bran),1/3 cup Curd (Dahi / Yogurt),2 teaspoons Sunflower Oil,Salt - to taste,1 teaspoon Red Chilli powder,1 cup Cabbage (Patta Gobi/ Muttaikose) - finely chopped,1 Onion - finely chopped,1/2 teaspoon Ajwain (Carom seeds),1 cup Whole Wheat Flour,150 grams Methi Leaves (Fenugreek Leaves) - finely chopped, 45, Indian, To prepare Cabbage and Methi Paratha, first finely chop the cabbage, methi and onion.
Heat oil in a stir-fry pan over medium heat and saute the onions till they turn soft.
Add the cabbage and cook covered till soft.
Turn off the heat and let the vegetables cool down.To bind the dough for the paratha, combine together whole wheat flour, oat bran, cabbage, methi leaves, curd and spices and bind the dough using a little water if needed.
Knead the dough well for few minutes.
Let the dough rest for about 30 minutes, this helps the dough to soften.Divide the dough in small size equal parts.
Roll out each portion into a round parantha to a prefered thickness.
Do make sure you keep dusting it in flour, so the the paratha does not stick to the surface while rolling.Preheat the tawa (griddle) on medium heat.
Place the rolled out dough on the heated tawa and cook on medium heat both sides till it is slightly browned.
When you notice the brown spots, smear a teaspoon of ghee or oil on both sides and cook until the paratha has turned golden brown and lightly crisp on both sides.Once the paratha is done, place it on a platter and proceed to cook the remaining parathas.
Serve Cabbage and Methi Paratha with Tomato Onion Cucumber Raita and Mango Pickle.
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Ingredients: green chillies,salt,arhar dal (split toor dal),ginger,asafoetida (hing),black urad dal (split),curry leaves,white urad dal (split),pink masoor dal (split),onion,barnyard millet,mint leaves (pudina),green moong dal,chana dal (bengal gram dal),sunflower oil

Panchratan Dal Paniyaram Recipe, Salt - to taste,1/2 teaspoon Black Urad Dal (Split),1 inch Ginger - finely grated,2 tablespoons White Urad Dal (Split),3/4 cup Barnyard Millet,2 tablespoons Green Moong Dal (Whole),1 Onion - finely chopped,2 tablespoons Chana dal (Bengal Gram Dal),1/4 tablespoon Asafoetida (hing),Sunflower Oil - as needed,5-8 Curry leaves,2 Green Chillies - chopped,2 tablespoons Arhar dal (Split Toor Dal),2 tablespoon Mint Leaves (Pudina) - chopped,2 tablespoons Pink Masoor Dal (Split), 50, South Indian Recipes, To begin with Panchratan Dal Paniyaram Recipe, soak Millet and the Panchratan dal mix in the water for almost 3 hours separately.After 3 hours, drain the water completely and combine the millet and dal mixture.Now blend the mixture with ginger, green chilies, mint and curry leaves in a mixer to get a smooth batter.
Add a little water to the mixture to get the smooth batter.Transfer the batter to a mixing bowl and add chopped onions, asafoetida and salt and mix it well.Add the required water to the batter to make it of thick consistency just similar to idli batter.
The batter is now ready to make Panchratan Dal Adai Paniyaram.The next step is to heat the Paniyaram pan on low-medium flame.Pour 1 teaspoon oil into each cavities of the pan and put 1 tablespoon of batter into each of the cavities.
Once the caves are filled half, close the pan with a lid and cook on low-medium flame for 2-3 minutes.After 2 or 3 minutes, open the lid and turn over each Paniyaram to allow it to cook on the other side too.Once each Paniyaram is cooked, remove it from the pan and pour another batch of batter.Serve the Panchratan Dal Paniyaram with South Indian Coconut Chutney or Green Coriander and Coconut Chutney.
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Ingredients: salt,amchur (dry mango powder),asafoetida (hing),red chilli powder,gawar phali (kothavarangai cluster beans),kachri (wild cucumber),cumin seeds (jeera),coriander powder,turmeric powder,sunflower oil

Rajasthani Kachri Puli Vegetable Recipe - Wild Cucumber and Beans Vegetable, 1 tablespoon Red Chilli powder,1 teaspoon Asafoetida (hing),9 Kachri (Wild cucumber) - chopped,Salt - to taste,1 cup Gawar Phali (Kothavarangai / Cluster beans) - chopped,1 tablespoon Cumin seeds (Jeera),1 tablespoon Amchur (Dry Mango Powder),1 tablespoon Sunflower Oil,3/4 tablespoon Coriander Powder (Dhania),1 tablespoon Turmeric powder (Haldi), 30, Rajasthani, To begin making Rajasthani Kachri Phali Ki Sabzi Recipe (Wild Cucumber And Beans Sabzi), peel and cut wild cucumber, make sure you taste them before adding with other ingredients as sometimes they can be bitter in taste.Take a pressure cooker.
Add gawar phali and pressure cook them for one whistle and release pressure immedietly.Take a strainer and strain water and keep them aside.Heat oil in a pan or kadai on a medium heat, add cumin and asafoetida once the oil is hot.Let cumin crackle and add turmeric powder, red chilli powder, and coriander powder.
Mix everything well for few seconds.Add chopped kachri and mix it with masala.
Let it cook for about 5-7 minutes.Now add boiled gawar phali to cooked kachri.
Let it cook for about 2 minutes on medium heat.
Add salt to taste and amchoor powder.Serve Kachri Phali Ki Sabzi Recipe (Wild Cucumber And Beans Sabzi) along with Phulka, and Smoked Dal Makhani Dhaba Style Recipe for a weekday lunch.
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Ingredients: cheese,salt,rice vermicelli noodles (thin),potato (aloo),wheat brown bread (ground get bread crumbs),virgin olive oil,carrot,tomato salsa,classic mayonnaise (with eggs),black pepper powder,green bell pepper (capsicum),oat bran

Mixed Vegetable Noodle Cutlet Recipe, 2 teaspoons Classic Mayonnaise (With Egg),1 Potato (Aloo) - boiled,1 Carrot (Gajjar) - grated,2 tablespoons Tomato Salsa,Salt - to taste,Extra Virgin Olive Oil - to shallow fry,1 cup Rice Vermicelli Noodles (Thin) - cooked,Black pepper powder - to taste,2 tablespoons Oat bran,1/2 Green Bell Pepper (Capsicum) - grated,2 Cheese - grated,1 Whole Wheat Brown Bread - (ground to get fresh bread crumbs), 45, North Indian Recipes, To begin making the Mixed Vegetable Noodle Cutlet Recipe, Cook your instant noodles without the tastemaker according the instructions on the packet.
 Once the noodles are cooked, drain any extra water and set the noodles aside to cool.In a large bowl, mash the boiled potato and mix with grated carrots and capsicum.
Add, the cooked noodles and all the remaining cutlet ingredients except the crumbs and the oat bran and combine well.
Check the salt and spices and adjust to suit your taste.Divide the cutlet mixture into equal parts and shape them into round discs of about an inch thickness.Combine the breadcrumbs and oat bran in a platter.
Dip the vegetable noodle cutlet on the crumb-bran mixture.
Heat a skillet on medium heat and place the shaped noodle cutlets on them.
Drizzle a bit of oil over the cutlets and pan fry them until brown and crisp on both sides.Serve the Mixed Vegetable Noodle Cutlet Recipe as an appetizer, a tea time snack or even into the snack box for kids.
Serve it along with a classic tomato ketchup or even a Yogurt Dip.
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Ingredients: salt,wheat flour,yellow moong dal (split),red chilli powder,water,onion,garlic,cumin seeds (jeera),ghee,oil,turmeric powder,green chillies,cabbage (patta gobi muttaikose),sunflower oil

Cabbage & Dal Stuffed Paratha Recipe, 1/2 teaspoon Turmeric powder (Haldi),Ghee - or oil for smearing,Salt - to taste,1/2 cup Water,1 teaspoon Cumin seeds (Jeera),1/4 teaspoon Salt,1 teaspoon Red Chilli powder,2 Green Chillies - finely chopped,5 Garlic - finely chopped,1/2 cup Yellow Moong Dal (Split),1 cup Whole Wheat Flour,2 cups Cabbage (Patta Gobi/ Muttaikose) - finely chopped,1/2 Onion - finely chopped,2 teaspoon Sunflower Oil, 60, Indian, To begin with Cabbage & Dal Stuffed Paratha firstly boil the dal by adding 3 cups of water.
Once it is boiled, drain the water and keep the dal aside.
The dal water can be used to make the dough.Heat 1 tablespoon oil in a kadhai.
After the oil gets heated, add cumin seeds.When the cumin seeds crackle, add finely chopped onion and fry till onion turns pinkish.Once it is done, add the chopped garlic and green chilies and stir.
Now add finely chopped cabbage, stir and close the lid of kadai, stirring in between.
Let the cabbage get cooked for about 10-15 minutes.After the cabbage softens, add the dal and mix well.
Take care not to add any water as the stuffing should be dry.Add turmeric and red chili powder and stir.
Add salt according to your taste and mix well.Switch off the gas and let the mixture get cooled down.Mould wheat flour to make a firm dough.
Add salt and oil to wheat flour and mix.
Mould it into a soft yet firm dough by adding water little at a time.
Cover the dough with muslin cloth for 30 minutes.Make small balls from the dough of equal size.
The size should be a little bigger than the table tennis ball.Roll the dough ball into a little bit of dry wheat flour and roll it into small thick flat round shape.
Place 2 tablespoon of the stuffing on it and close from all sides.Dust it in dry whole wheat flour and roll it into bigger round shapes, just like a chapati.If you see any air bubbles while rolling, simply pat it gently with your fingertips.Then apply 1 teaspoon ghee on the pan and place the paratha on it.After 2-3 minutes, apply 1 teaspoon ghee on the upper side and turn.
Fry for another 2-3 minutes and your paratha is ready.Serve Cabbage & Dal Stuffed Paratha hot with Lauki Raita and Dhaniya Pudina Chutney.
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Ingredients: salt,coriander (dhania),rice grainy form,ginger,mustard seeds,sesame (gingelly) oil,curry leaves,white urad dal (split),peanuts (moongphali),turmeric powder,green chillies

Lemon Rice Recipe - Illuminated plain / pictured, 2 cups Cooked rice - in grainy form,1 teaspoon White Urad Dal (Split),1 inch Ginger - grated,1 teaspoon Mustard seeds,Salt - taste,2 Green Chillies - finely chopped,Coriander (Dhania) Leaves - a small bunch finely chopped,1/4 cup Raw Peanuts (Moongphali),1 teaspoon Turmeric powder (Haldi),1 sprig Curry leaves - roughly chopped,1 tablespoon Sesame (Gingelly) Oil, 30, South Indian Recipes, To begin making the Lemon Rice Recipe (Elumichai Sadam/Chitranna), make sure you have some cooked rice ready.
It helps using a day old rice as the grains will be separated out well.Keep the remaining ingredients handy, as this recipe will be made in a jiffy.Heat oil in a heavy bottomed pan or kadai, add the mustard seeds, the urad dal and peanuts.
Allow them to crackle and the dal and the peanuts to get roasted well until it gets a golden brown color.
Do this on low to medium heat else they will get brown faster than you want them to and the peanuts will remain raw.Once the dal is golden brown and roasted, add the curry leaves, ginger, green chillies, turmeric powder and stir for a few seconds.Add the cooked rice, sprinkle some salt and give it a good stir until all the ingredients have combined well and the rice gets well coated.
Turn the heat to low, cover the pan and allow the lemon rice to steam along with the seasonings for a couple of minutes.After a couple of minutes, squeeze the lemon juice and give the rice a good stir.
Check the salt and spice levels and adjust to suit your taste.Turn off the heat and stir in the chopped coriander leaves and serve.Serve the Lemon Rice (Elumichai Sadam/Chitranna) along with papad and tomato onion raita, or plain yogurt.
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