anandhuvasudev/southindiandish huggingface dataset:
Ingredients: cheese,baking powder,britannia,apples,raisins,vivatta maida,sugar,vanilla,lemon,butter ( brush prep),almonds (badam),eggs,butter,cinnamon powder (dalchini)

Apple Upside Down Cake Recipe, 5 tablespoons Sugar,1 tablespoon Baking powder,1 tablespoon Cinnamon Powder (Dalchini),10 grams Vanilla Extract,1/3 cup Butter (unsalted),Slivered Almonds (Badam) - a handful,3/4 cup Vivatta Maida,1/2 cup Britannia Cream Cheese,Raisins - a handful,2 Apples - sliced,1 pinch Lemon juice,1/4 cup Butter (unsalted) - (more to brush and prep),2 Whole Eggs, 55, Continental, To begin making Apple Upside Down Cake Recipe, prep by peeling the skin of apples.
Remove the core of the apples and cut the apples to long thin slices.
Squeeze pinch of lime juice on sliced apples and keep aside till called for.Grease the cake pan with butter and flour.
Also preheat the oven to 180 degree celsius.To prepare the sauce, in a saucepan, add butter on low heat.
When the butter melts, add sugar.
The sugar melts gradually and the colour changes to brownish.
Thats when you take out the caramel sauce and pour it in the prepared cake pan.Arranges sliced apples on it.
You can use more apple slices if you prefer.
Sprinkle a little sugar, about 1-2 tablespoons on the apples.Brush generously with melted butter.
Now place the pan in oven at 180 degrees for about 7 minutes until we prepare cake batter.Cake BatterSieve All purpose flour and baking powder into a mixing bowl and keep aside.Break two eggs carefully and separate egg white and yolk in different bowls.In another bowl whisk together sugar and butter until they are mixed properly.Now beat by adding egg yolk, vanilla extract, and cream cheese.
Now add flour mixture to it and mix well.Whip egg whites separately till fluffy and stiff peaks appear and add to this mixture and fold in till combined.
Finally add almonds, raisins and mix well.Baking the upside down cakeTake out the Pan from oven that has caramelised apples and sprinkle ground cinnamon on it.Pour the batter on apples and bake for about 25-30 minutes or until cake turns light brown in color.
When you insert a toothpick it should come out clear when done.
Now remove the baked cake from oven and set aside for 5 minutes.
and then invert the pan and tap to unmold the cake.Serve Apple Upside Down Cake Recipe along with Banana Coconut Milk Ice Cream or vanilla icecream.
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Ingredients: salt,coriander (dhania) leaves,mustard seeds,asafoetida (hing),curd,curry leaves,sesame seeds (til seeds),cumin seeds (jeera),sooji (semolina rava),enos fruit salt,green chutney (coriander mint),sunflower oil

Green Chutney Rava Dhokla Recipe - Sooji Dhokla, 1/4 cup Green Chutney (Coriander & Mint),1 teaspoon Enos fruit salt,1/2 teaspoon Mustard seeds,Salt - to taste,1/2 teaspoon Sesame seeds (Til seeds),1 tablespoon Sunflower Oil,Coriander (Dhania) Leaves - to garnish,1 sprig Curry leaves,1 teaspoon Sunflower Oil,1/4 cup Curd (Dahi / Yogurt),1 cup Sooji (Semolina/ Rava),1/2 teaspoon Cumin seeds (Jeera),1 pinch Asafoetida (hing), 25, Gujarati Recipes﻿, To begin making the Green Chutney Rava Dhokla Recipe keep the green chutney ready.
To make the green chutney, follow this recipe - Green Chutney Recipe - Coriander Mint Chutney Recipe.
In a mixing bowl, combine the sooji, green chutney, curd, cooking oil and salt to taste.Mix vigorously and allow it to sit for a good 30 minutes.
After the 30 minutes you will see the sooji has fluffed up well.
Add a little water if required to make a thick dhokla batter.Preheat the steamer with water and keep it ready.Grease a dhokla plate generously with oil.
Add eno's fruit salt and give it a good mixPour the Green Chutney Rava Dhokla batter into the grease dhokla plate.Now place the plate in the steamer, cover and steam the Green Chutney Rava Dhokla for 10-12 minutes until firm.
Open the lid, insert a greased knife to check if its done.
If the greased knife comes out clean the dhokla is steamed.
De-mould and transfer to a serving plate.
To make the tadka for the Green Chutney Rava Dhokla RecipeIn a tadka pan, heat oil on medium high flame, add the mustard seeds and allow them to crackle, next add the asafoetida, cumin seeds, sesame seeds, and curry leaves.
Once the curry leaves crackle, turn off the flame.
Pour this tadka over the Green Chutney Rava Dhokla along with coriander leaves and serve.
Serve this Green Chutney Rava Dhokla Recipe as is with a cup of Adrak Chai Recipe - Indian Style Ginger Tea.
You could also serve Green Chutney Rava Dhokla Recipe as breakfast along with Tomato Garlic Chutney Recipe, a side of fresh cut fruits and Cocoa Banana Almond Date Smoothie Recipe.
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Ingredients: salt,yellow moong dal (split),mustard seeds,asafoetida (hing),jaggery,mango,curry leaves,dry red chillies,cumin seeds (jeera),sunflower oil

Mamidikaya Pesara Pappu Pachadi Recipe - Raw Mango & Dal Chutney, 1 Mango (Raw) - chopped,1/2 teaspoon Mustard seeds,Sunflower Oil - for cooking,Salt - to taste,1 teaspoon Cumin seeds (Jeera),2 Dry Red Chillies,1/2 cup Yellow Moong Dal (Split),1 teaspoon Jaggery,1 sprig Curry leaves,1 pinch Asafoetida (hing), 25, Andhra, To begin making the Mamidikaya Pesara Pappu Pachadi Recipe, roast the moong dal and dry red chillies in a griddle pan till it is light brown.Add the roasted dal, green chillies, jaggery cumin seeds into a mixer-jar and grind it into a coarse powder.
Add the cut raw mango and little water, salt and grind them into a coarse mixture.To temper, heat a kadai with oil, add mustard seeds allow it to splutter then and urad dal and let it turn into anice golden brown colour.Add curry leaves, dry red chilies, hing and leave the curry leaves to crackle for 10 seconds.Pour this tempered oil over the Mamidikaya Pesara Pappu Pachadi and serve.Serve the Mamidikaya Pesara Pappu Pachadi along with dosa or Mini Idli Upma Recipe to enjoy your morning breakfast.
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Ingredients: baking powder,wheat flour,strawberries,vanilla,dark chocolate,caster sugar,cocoa powder,eggs,butter

Strawberry Brownie Bars Recipe, 1 cup Strawberries - chopped,1 teaspoon Baking powder,1 teaspoon Vanilla Extract,200 grams Dark chocolate,60 grams Whole Wheat Flour,80 grams Cocoa Powder,360 grams Caster Sugar,4 Whole Eggs,250 grams Butter (unsalted), 65, Continental, To begin with Strawberry Brownie Bars, grease and line a baking pan of 9"X10" size.
Preheat the oven to 170 C.Add chocolate and butter in a saucepan.
Place the saucepan on a utensil with boiling water.
Stir it till the chocolate and butter melts together and comes together as a silky mixture.
Set it aside.Whisk Eggs in a small bowl and set aside.
Then, whisk together flour, sugar powder, baking powder in a large bowl.Add the melted chocolate-butter mixture to this.
Mix it till the mixture is smooth.Once the mixture is smooth, add the beaten egg and mix till everything comes together.
Pour the mixture into the prepared tin and top it with chopped strawberries.Bake for 45 minutes or till the skewer comes out clean when inserted in the center.Let it cool in the tin for 10 mins and then cut it into bars.Serve Strawberry Brownie Bar with Paneer Pav Bhaji as a dessert after a light weekday dinner.
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Ingredients: coconut milk toddy,basmati rice,salt,dry yeast,mattaice,sugar,white urad dal (split)

Goan Style Sana Recipe (Soft Steamed Rice Cakes), 1 1/2 cup Red matta rice - parboiled,3/4 cup Basmati rice,1 teaspoon Active dry yeast,1/4 cup White Urad Dal (Split),Salt - to taste,1 cup Coconut milk - or toddy,3 tablespoon Sugar, 495, Goan Recipes, To begin making the Goan Style Sana Recipe, soak parboiled matta rice, basmati rice and urad dal in water for at least 4 hours.After 4 hours, grind the rice and urad dal to a smooth paste.
The batter must be smooth and not grainy.You will now mix toddy, yeast, sugar and leave it to ferment for atleast 4 hours which will make the batter to rise well.
Make sure you keep this in a warmer place.Once the batter is risen well.
You can keep your idli steamer on with enough water below to steam.
Take a cylindrical shapped vessel or a katori, apply oil and grease well.
You can use about as many katoris that can fit in your idli steamer.
Traditionally they use a ramkin mould called tondor to do so.Mix the risen batter with salt and keep stirring until the salt is evenly distributed.
Add the batter carefully inside the katoris or moulds just till the brim.Keep these katoris carefully inside the vegetable steamer and steam the sanas for atleast 15 minutes.
When you place your finger on the batter after 15 minutes, if it is not found sticky then it is done.Switch off the heat, take out the moulds or ramekins and keep it aside to cool down.
By using a knife go around the edges and flip the sanas onto a serving plate and do the same for rest.Serve the Goan Style Sana Recipe along with Chicken Curry or a mutton curry to create make a best brunch for your weekend.
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Ingredients: salt,sunflower oil brushing,green chilli,coriander (dhania) leaves,onion,black pepper powder,green zucchini,eggs,instant oats (oatmeal)

Zucchini Oatmeal Omelette Recipe, 2 tablespoons Instant Oats (Oatmeal),1 Green Chilli - finely chopped,Sunflower Oil - for brushing,Salt - to taste,1/2 teaspoon Black pepper powder - (or to taste),1 Onion - finely chopped,1/2 cup Coriander (Dhania) Leaves - finely chopped,1 Green zucchini - grated,4 Whole Eggs, 25, French, To begin making Zucchini Oatmeal Omelette Recipe, grate the zucchini, transfer to a mixing bowl, and add a little salt and mix.
Let it stand for a few minutes so it releases most of water in zucchini.Squeeze all the water out from the zucchini and keep aside.Now, take a bowl, whisk in the eggs till they are light and fluffy.Add the chopped onion, zucchini, green chilli, oats flour, salt and pepper and mix well to get a fluffy omelette mixture.Now, heat the skillet on medium flame, brush a little oil over the skillet.Take a small laddle full of the egg mixture and pour it over the skillet to form small 3 inch diameter sized disc.Pour a little oil on the sides and let it cook for 2 minutes.Flip over, let the other side cook for another 2 minutes.Once done, remove it in a plate and proceed to prepare the similar mini omelettes from the remaining egg mixture.Serve the Zucchini Oatmeal Omelette Recipe along with a glass of freshly made Chocolate Banana Smoothie Recipe or Apple Almond Date Smoothie Recipe and with a slice of bread toast.
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Ingredients: yellow bell pepper (capsicum),salt,pretzels,english cucumber,virgin olive oil,iceberg lettuce,mustard sauce kasundi,lemon,black pepper powder,pecans,cherry tomato

Pretzel Salad Recipe, 1/2 cup Pretzels,1 cup Iceberg lettuce - roughly torn,Pecans - Handful,1 tablespoon Lemon juice,1/2 cup Yellow Bell Pepper (Capsicum) - thinly sliced,1/4 teaspoon Black pepper powder,Salt - to taste,2 tablespoons Extra Virgin Olive Oil,1 teaspoon Mustard sauce - or homemade kasundi,1/2 cup Cherry tomatoes - cut into halves,1 cup English Cucumber - thinly sliced,1 tablespoon Honey, 20, European, To begin making Pretzel Salad, we will first make the honey mustard vinaigrette.In a small bowl, whisk together all the ingredients listed in the vinaigrette like the mustard sauce, honey, lemon juice, olive oil,pepper powder and salt to taste, until they are well combined and keep aside.Add all the salad ingredients into a large salad bowl.
Pour the dressing over the salad and gently toss the salad with the dressing.Do not add extra salt, since the salted pretzels will balance out the flavours.
Garnish with more pecan nuts on top.Note: Add the vinaigrette just before serving the salad, to avoid the salad from getting soggy.
Serve Pretzel Salad with Penne Pasta with Veggies in Tomato Base for a weekend lunch or dinner.
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Ingredients: cashew nuts,amaranth seeds (rajgira),pistachios,milk,saffron strands,raisins,sugar,milk soaking saffron,badam (almond),cardamom powder (elaichi),rose

Rajgira Ki Kheer Recipe, 1 cup Amaranth Seeds (Rajgira),2 tablespoons Raisins,2 tablespoons Badam (Almond) - chopped,2 tablespoons Milk - for soaking saffron,2 tablespoons Cashew nuts - chopped,Rose Petals - to garnish,2 tablespoons Sugar,Pistachios - chopped,1 teaspoon Cardamom Powder (Elaichi),1 pinch Saffron strands,1 liter Milk, 50, North Indian Recipes, To begin making Rajgira Ki Kheer Recipe, first the rajgira has to be popped.
Heat a kadai on low heat with 2-3 tablespoons of rajgira at a time.
The rajgira will start popping almost immediately.
As they keep popping, remove the popped seeds on a plate.
Repeat the procedure till all the rajgira are popped.In a small bowl, add saffron threads to 2 tablespoons warm milk and let it stay for 10 minutes.Once all the ramdana/rajgira are popped, in a heavy bottomed pan, bring the milk to boil.
Once the milk reached to near-boiling, add the popped rajgira and stir occasionally, on medium heat.Cook it further for about 10 minutes or till the rajgira are cooked.
Add the chopped nuts, raisins, cardamom powder, soaked saffron with milk, and simmer for about 5 minutes.Switch off heat, garnish with pista and rose petals, and serve.
You can serve it chilled too.Serve Rajgira Ki Kheer Recipe after a meal of Potato Paneer Curry Without Onion And Garlic, Airfried Yogurt & Cottage Cheese Kebabs and Singhara Atta Cheela.
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Ingredients: salt,cloves garlic,curry leaves,onion,cumin seeds (jeera),gingelly oil,black pepper powder,mutton legs,turmeric powder

Attukal Soup Recipe | Paya Soup, 1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 Onion - chopped,10 cloves Garlic - crushed,1/4 cup Curry leaves,2 Mutton legs - chopped into 2-4 inch pieces,2 teaspoons Gingelly oil,2 teaspoons Black pepper powder, 60, Mughlai, To prepare Attukal Soup Recipe | Paya Soup, wash the goat leg piece in warm water,drain and set aside.Saute the goat leg pieces and onions in 2 teaspoon gingelly oil and turmeric in a large pressure cooker.Grind the garlic, curry leaves, black pepper and jeera into a fine paste in the mixer jar.
In olden days it would be ground with large pestle rock.Add this ground paste to the sautéed goat leg pieces and add 1 litre of water.Once it starts boiling, add salt accordingly and cook it for about 15 whistles or till softened and cooked.Once the steam is released by itself, let it come to a rolling boil again a couple of times.Serve Soup hot with 1-2 pieces of the goat leg in each serving with coriander leaves pudina garnishing.
Serve Attukal Soup Recipe | Paya Soup as an appetiser or a light meal with pulao.
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Ingredients: salt,garam masala powder,red chilli powder,carrot,onion,coriander powder,potato (aloo),turmeric powder,cabbage (patta gobi muttaikose),sunflower oil

Spicy Mixed Vegetable Lollipop Recipe, 1 Carrot (Gajjar) - grated,Sunflower Oil - for cooking,1 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Coriander Powder (Dhania),1 cup Cabbage (Patta Gobi/ Muttaikose) - finely chopped,1 Onion - finely chopped,1/4 teaspoon Turmeric powder (Haldi),4 Potatoes (Aloo) - boiled,1/2 teaspoon Red Chilli powder, 45, Continental, To begin making the Spicy Mixed Vegetable Lollipop Recipe add oil into a pre heated pan and add onions.
Saute the onions till they turn translucent and once done add the carrot and cabbage.Saute the vegetables for 2 to three minutes till they get cooked.Once the vegetables are cooked, add all the spice powders like the red chili powder, turmeric powder,coriander powder and the garam masala and mix well to combine.
Season it with salt and pepper.
Cover and cook it for 2 more minutes.
Turn off the heat.Add these sautéed vegetables to the boiled potatoes and give it a nice mash using a potato masher and combine all the ingredients well.Divide the mixture into lemon sized balls.
Heat a paniyaram pan, add oil into each cavity and place these small balls in each cavity and cook the potato lollipops till it is golden brown on one side.
Turn the Spicy Mixed Vegetable balls and cook on the other side as well.Once the Spicy Mixed Vegetable balls are evenly browned and cooked through remove them onto an oil absorbent paper.
Insert a tooth pick into each ball and place on a serving platter and serve.Serve the  Spicy Mixed Vegetable Lollipop Recipe as a party appetizers along with Green Chutney and a meal of Spicy Paneer Pulao With Vegetables, Navratan Korma and Burani Raita.
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Ingredients: salt,corn flour,sugar,red chilli sauce,sesame seeds (til seeds),sweet potatoes,sunflower oil

Shandong  Style Sweet Potato In Spicy  Caramel Sauce Recipe, 1 teaspoon Sesame seeds (Til seeds),Sunflower Oil - for cooking,Salt - to taste,4 tablespoons Corn flour,4 tablespoons Sugar,1 tablespoon Red Chilli sauce,1 Sweet Potatoes - cubed, 30, Shandong, We begin making the Shandong  Style Sweet Potato In Spicy  Caramel Sauce Recipe by soaking the potatoes after it is cut into a bowl containing cold water, this will help in removing all the starch from the potatoes.In the meantime, boil water in a saucepan with a teaspoon of salt , after 5 minutes you can add in the soaked potatoes and let it boil till it is half done.Strain the potatoes, and let it cool on a flat plate.
In a mixing bowl add the potatoes and coat it evenly with corn flour.Heat a flat nonstick skillet, drizzle some oil and drop these coated potatoes and keep tossing them till it is crispy and light brown.
Once it is done, set aside.In an another flat skillet, wipe all the water and add the sugar and keep it on the low heat for few minutes, Let the sugar slowly sweat and with the help of fork combine all the sugar evenly and wait till the sugar reaches a caramel state which is the dark brown state.
Make sure you do not leave the sugar for more time otherwise the caramel will get burnt.
Make sure you do not leave the sugar for more time otherwise the caramel will get burnt.
You can keep switching the pan away from the heat  for few seconds in order to get the right color on the caramel.
Once the caramel is done add the crispy potatoes and the chili sauce and give it a toss.
Check for seasoning with salt and sprinkle some sesame seeds.
Serve the Shandong  Style Sweet Potato In Spicy  Caramel Sauce Recipe as a side dish with Cantonese Pan-fried Noodles.
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Ingredients: salt,coconut,mustard seeds,carrot,curry leaves,onion,garlic,peanuts (moongphali),gingelly oil,mint leaves (pudina),green chillies

Carrot Peanut Chutney Recipe, 3 Green Chillies,1 teaspoon Gingelly oil,Salt - to taste,1 teaspoon Mustard seeds,1 Onion,1/4 cup Mint Leaves (Pudina),1 tablespoon Fresh coconut - grated,2 tablespoons Roasted Peanuts (Moongphali),1 Carrot (Gajjar) - peeled & chopped,1 sprig Curry leaves,1 tablespoon Garlic - chopped, 30, South Indian Recipes, To begin making the Carrot Peanut Chutney, first dry roast the peanuts in a pan, on medium heat until the skins turn golden brown.Take the pan off the heat and allow it to cool.
Remove the skin of roasted peanuts.Place the pan back on the heat and warm some oil in it.
Add mustard seeds and curry leaves and allow them to crackle.Add chopped onion, green chilies and garlic to it and saute together.Next, add coconut and stir, followed by chopped carrot and mint leaves.
Cook for 5 minutes on low-medium heat.Remove from the heat and allow it to cool.Put all the ingredients from the pan into the mixer jar and grind together to make a smooth paste, adding little water.Add salt to taste and mix well and serve the Carrot Peanut Chutney with Idli or Dosa.
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Ingredients: soy sauce,cloves garlic,red chilli flakes,udon noodles,spring onion greens white palegreen parts only,onion,vinegar,kimchi plus ⅓ kimchi juice,sesame seeds (til seeds),gochujang (korean pepper paste)

Korean Style Kimchi Udon Stir Fry with Scallions Recipe, 3 sprig Spring Onion Greens - white and pale-green parts only,1 cup Udon noodles - cooked,4 cloves Garlic - minced,1 tablespoon Soy sauce,1 cup Kimchi - finely chopped  plus ⅓ cup kimchi juice,1 teaspoon Red Chilli flakes,1 teaspoon Vinegar,1 tablespoon Sesame seeds (Til seeds) - toasted,2 tablespoons Gochujang (Korean hot pepper paste),1 tablespoon Honey,1 Onion - thinly sliced, 50, Korean, We begin making the Korean Style Kim chi Udon Stir Fry with Scallions Recipe by boiling the noodles in hot boiling water, heated in a sauce pan.Once the noodles is just cooked, strain the water and wash it under cold tap running water and drizzle some oil and keep it aside.
This will stop any further cooking.Heat a Kadai with oil, add onion and saute for few minutes.
Add in the kimchi and sauté for some more time.In a separate bowl mix all the ingredients mentioned in the sauce list.
Combine it together and keep it ready.Then add this sauce mixture slowly into the kadai give it a stir.
Add in the cooked noodles and toss it over.
Check for the seasoning if required.
Serve the Korean Style Kim chi Udon Stir Fry with Scallions Recipe along with Healthy General Tso's Chicken Recipe to enjoy your Sunday Meal.
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Ingredients: tomato,cumin powder (jeera),gawar phali (kothavarangai cluster beans) bite,red chilli powder,ginger garlic paste,lemon,onion,cumin seeds (jeera),shrimps,green chillies,sunflower oil

Jhinga Gavar Recipe - Shrimps & Cluster Beans Vegetable, 1 teaspoon Cumin powder (Jeera),1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1 Onion - chopped,300 grams Shrimps,500 grams Gawar Phali (Kothavarangai / Cluster beans) - bite sized,1 tablespoon Sunflower Oil,2 Tomatoes - chopped,1 tablespoon Ginger Garlic Paste,1 Lemon - juiced,3 Green Chillies - slit, 50, Indian, To begin making Jhinga Gawar Recipe -Shrimps & Cluster Beans Sabzi, prep with all the ingredients first and cut the gawar to bite sized.Heat oil in a kadai and add cumin seeds and let it crackle.Once they crackle, add slit green chillies and finely sliced onions.
Saute them till they are translucent.Then add ginger garlic paste and saute for a few seconds.Once the ginger garlic is cooked, add the chopped tomatoes and cook till the tomatoes are mushy.Once done, add the cumin powder, and the gawar.
Saute for half a minute and add about half a cup of water and cover the pan to cook in medium heat.Check after 10 minutes and saute in between if required.
Once the gawar phali is almost cooked, add the shrimps into the sabzi and cook further till done.
Let the water evaporate to make it a dry sabziServe Jhinga Gawar Recipe -Shrimps & Cluster Beans Sabzi along with Lauki Chana Dal  and Phulka Recipe or Makki Ki Roti  or Steamed Rice and pair a Dangar Pachadi With Grated Carrots Recipe to make the lunch meal plate complete.
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