anandhuvasudev/southindiandish huggingface dataset:
Ingredients: garlic cloves,salt,poppy seeds powder using mortar pestle,banana leaf line the steamer,mustard seeds powder using mortar pestle,mustard oil,coconut,cauliflower (gobi),red chilli powder,sunflower oil drops greasing,sugar,cumin seeds (jeera),banana leaf toss heat them squares remove the stem,toothpicks,turmeric powder,green chillies

Healthy Fulkopir Paturi Recipe (Bengali Style Cauliflower Dumplings), Salt - salt to taste,1/2 Banana leaf - to line the steamer,10 Toothpicks,3/4 teaspoon Poppy seeds - powder using mortar and pestle,1 cup Cauliflower (gobi) - grated,1 teaspoon Mustard oil,1/2 Banana leaf - lightly toss in heat and cut them into squares and remove the stem,1/4 teaspoon Red Chilli powder,4 Garlic - cloves,1/4 cup Fresh coconut - grated,Sunflower Oil - few drops for greasing,1/4 teaspoon Sugar,1/4 teaspoon Turmeric powder (Haldi),2 Green Chillies - chopped,1/2 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds - powder using mortar and pestle, 85, Bengali Recipes, To prepare Healthy Fulkopir Paturi Recipe, wash and grate cauliflower and soak in hot water for 2-3 minutes.Drain the water, squeeze the grated cauliflower, and set them aside in a wide bowl.Grind together all the ingredients given under 'To Be Ground For Marination' using very little water to make a thick paste.Add the ground paste, salt, sugar, turmeric powder, chilli powder, mustard oil, and cumin seeds to the cauliflower.Mix them well using your hands, cover and set it aside for 45 minutes.Line a Steamer with banana leaf.Take small portions of the marinated vegetables and shape them into dumplings using your hand.Place the shaped portion in the center of the cut banana leaf squares, close with banana leaf and seal them using a toothpick.Repeat this method for the remaining marinated cauliflower dumplings.Steam for 12- 15 minutes.Serve Healthy Fulkopir Paturi Recipe along with Phulka, Chirer Pulao, and Chaler Payesh.
It can also be served with plain cooked rice.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Uma_Raghuraman/Fulkopir_Paturi__Bengali_Style__Cauliflower_Dumplings.jpg, 16
Ingredients: cashew nuts,salt,coconut,ghee,water,sugar,cardamom powder (elaichi),sooji (semolina rava),flour (maida)

Baked Modak and Karanji / Gujiya Recipe, Water - as required,1/4 cup Sooji (Semolina/ Rava),1/3 cup Sugar - powdered,1/4 cup Cashew nuts - cut into small pieces,1 teaspoon Cardamom Powder (Elaichi),2 tablespoons Ghee,1-1/2 cup All Purpose Flour (Maida),Salt - Pinch,1 cup Dessicated Coconut, 45, Indian, To begin making the Baked Modak and Karanji recipe, first make the dough by mixing together maida, ghee and pinch of salt.Add water little at a time, till you get nice dough like chapati dough.
Knead it well, cover it with wet cloth and keep it covered for 10 minutes.
The next step is to make the stuffing.
On a skillet, melt ghee and fry sooji until fragrant.
Add coconut and fry for around a minute or until it slightly changes its colour.Add sugar, mix and cook on low flame for around a minute.
Add dry fruits and cardamom powder.
Mix everything well and cook for another minute and switch off the stove.
Keep the mixture for cooling.Now let’s make karanji and modak.
First make small balls out of dough.
Size of a golf ball.Roll them one by one with rolling pin to make thin discs.Keep these discs covered with moist cloth or moist kitchen paper towel to keep them moist.For karanji, place a spoon full of the filling at the centre of each disc and fold the circle in a half-moon shape and with the help of fork, press the folded side to make nice design.For making modak, the same process but hold the disc on your left palm in the shape of a bowl and just place the filling in the centre of the disc and merge all the sides of the disc to make in the shape of a fresh fig.After you make all the karanjis and modaks ready, lets bake them.Place them on the baking trays lined with greased aluminium foil (Greased with little ghee).
Brush each karanji and modak with ghee to give them a nice glaze after they are baked.Bake them at 350 degree Fahrenheit preheated oven for 20 minutes.After every 10 minutes, flip them and bake on the other side.
After 20 minutes, remove and keep on the cooling rack.Once cooled down completely, store in the air tight container.
Serve Baked Modak and Karanji along with some snacks such as Moong Dal Mini Samosas and Chana Chaat to your guests or family members.
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Ingredients: tomato,ginger,green chilli,bay leaf (tej patta),ghee,black urad dal (split),coriander (dhania) leaves,dry red chillies,cinnamon stick (dalchini),cumin seeds (jeera),turmeric powder,chana dal (bengal gram dal),garam masala powder

Dal Banjara Recipe - Langar Wali Dal, 1/4 cup Chana dal (Bengal Gram Dal),1 inch Cinnamon Stick (Dalchini),1 teaspoon Garam masala powder,1 Tomato - finely chopped,1 inch Ginger - grated,5 sprig Coriander (Dhania) Leaves - freshly chopped,1 teaspoon Ghee,1 teaspoon Cumin seeds (Jeera),1 Green Chilli - slit,3/4 cup Black Urad Dal (Split),1 Bay leaf (tej patta),2 Dry Red Chillies - halved,1 teaspoon Turmeric powder (Haldi), 50, North Indian Recipes, To begin making the Dal Banjara Recipe, add all the ingredients into the pressure cooker including black urad dal, chana dal, ginger, green chilli, tomato, bay leaf, cinnamon stick, turmeric powder, garam masala powder.Add 2-1/2 cups of water and pressure cook the dal for two to three whistles.
After two whistles, turn the heat to low and simmer for 10 minutes and turn off the heat.Once the pressure is released completely, open the cooker and your dal is ready.
Check the salt and spices and adjust to suit your taste.
Transfer the dal to a serving bowl.The next step is to make the tadka.
Heat ghee in a small pan, add the cumin seeds and red chilies.
Allow them to roast and crackle.Once done, turn off the heat and pour the seasoning over the dal.
Garnish with chopped coriander leaves.Serve Dal Banjara along with Phulkas, Bhindi Masala and Tomato Onion Cucumber Raita for a weekday meal.
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Ingredients: mustard seeds,sesame (gingelly) oil,black peppercorns,curry leaves,white urad dal (split),methi seeds (fenugreek seeds),cumin seeds (jeera),green zucchini,tamarind,spinach leaves (palak)

Zucchini Keerai Thogayal Recipe - South Indian Tangy Spinach and Zucchini Chutney, 1 teaspoon White Urad Dal (Split),1/2 teaspoon Mustard seeds,1 teaspoon Cumin seeds (Jeera),1/2 teaspoon White Urad Dal (Split),10 grams Tamarind,1/2 teaspoon Sesame (Gingelly) Oil,200 grams Spinach Leaves (Palak) - chopped,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1 Green zucchini - chopped,1 sprig Curry leaves,1 teaspoon Whole Black Peppercorns, 30, South Indian Recipes, To begin making the Zucchini Keerai Thogayal Recipe, first prep all the ingredients and keep them ready.Heat a skillet over medium heat; add the fenugreek seeds, cumin seeds, urad dal and black pepper corns.
Roast for about a minute until you get the aromas coming through.
Place the roasted seeds into the mixer grinder.
In the same pan heat a teaspoon of oil over medium heat; add the zucchini, sprinkle salt and roast until it is softened.
Once the zucchini is softened, add the chopped keerai (spinach) and saute until it gets wilted.
Turn off the heat and cool for a bit.Once cooled, add the zucchini and the tamarind to the roasted seeds in the mixer grinder and blend to make a smooth paste.Transfer the Zucchini Thogayal to a bowl.
Heat oil in a skillet for the seasoning over medium heat; add the mustard seeds and urad dal.
Allow the mustard seeds to crackle and the urad dal to turn golden brown.
Stir in the curry leaves and turn off the heat.Pour the seasoning to the Zucchini Keerai Thogayal and check the taste.
Adjust the salt if required.
 Serve the Zucchini Keerai Thogayal along with Ragi Oatmeal Dosa Recipe (Finger Millet and Oatmeal Crepes), Andhra Cheese Vegetables Pesarattu Recipe or even Steamed rice topped with ghee.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/admin/Zucchini_Keerai_Thogayal_Recipe__South_Indian_Tangy_Spinach_and_Zucchini_Chutney.jpg, 10
Ingredients: salt,lasagna sheets that need no pre,boneless chicken,paprika powder,mozzarella cheese,parsley leaves,lemon,black pepper powder,parmesan cheese,tomato basil pasta sauce

Chicken Lasagna Recipe, 300 grams Boneless chicken,Parmesan cheese,1 tablespoon Black pepper powder,Salt - to taste,1/2 cup Parsley leaves - chopped,1 cup Mozzarella cheese - shredded,1 Lemon juice,10 Lasagna sheets - ones that need no pre-cooking,1 cup Tomato Basil Pasta Sauce,1-1/2 teaspoon Paprika powder, 55, Italian Recipes, To begin making the Chicken Lasagna recipe, wash and clean chicken well.
Add pepper powder, lime juice, salt and paprika powder, mix well in a mixing bowl.
Cover and let the chicken marinate for about 1 to 2 hours.Later add olive oil into a pan.
And sauté the marinated chicken pieces on medium flame until cooked well.
This will take about 15 minutes approximately.Preheat the oven to 170 degree centigrade.
Grease a 9-by-13-inch baking dish with butter well.
Place a layer of cooked lasagna sheet in one layer.
Add some tomato pasta sauce, sprinkle cheese, layer chicken pieces on top, and sprinkle some more cheese on top of the chicken and some finely chopped parsley as well.
Repeat the same step and keep layering until you reach the top of the pan.Bake the lasagna pasta in preheated oven for about 7 to 12 minutes or until cheese melts and top is slightly browned.Let the lasagna rest for about 10 minutes, then scatter the sliced parsley leaves on top, cut into squares and serve.Serve Chicken Lasagna on its own with some Fennel Pesto Pull-Apart Bread Recipe and a glass of wine for a perfect weekend dinner.
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Ingredients: eggs large,salt,green chilli,drumstick leaves (moringamurungai keerai),onion,black pepper powder,sunflower oil

Egg Scramble With Drumstick Leaves Recipe, 1 cup Drumstick Leaves (Moringa/Murungai Keerai) - washed,3 Whole Eggs - large,1/4 teaspoon Black pepper powder,2 teaspoons Sunflower Oil,1 Green Chilli - chopped finely,Salt - to taste,1 Onion - chopped finely, 20, Indian, To begin making the Egg Scramble With Drumstick Leaves Recipe, firstly wash and pat dry the drumstick leaves with a kitchen towel.
We do this step in order to not make the scramble soggy.
In a medium sized bowl, crack open all the eggs and beat well with black pepper powder and salt.
Once beaten well, add the drumstick leaves and mix well.
Place a pan on medium heat and add spread some oil/butter and fry the onions for a minute.Add the beaten eggs, cook on low heat to avoid burning or over cooking.
Use a fork to repeatedly fold and separate the egg layers when it starts to scramble.
Once the scramble come together, garnish with some chopped chillies on top.
 Serve Egg Scramble with Drumstick leaves recipe for breakfast along with a cup of Adrak Chai.
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Ingredients: tomato,cashew nuts,lemon,salt,jaggery,red chilli powder,black peppercorns,cloves garlic,cinnamon stick (dalchini),green chillies

Sweet and Spicy Tomato Chutney Recipe With Garlic, 1 inch Cinnamon Stick (Dalchini),1/4 cup Jaggery,Salt - to taste,Lemon juice - from one lemon,4 cloves Garlic - finely chopped,1 teaspoon Red Chilli powder,2 Green Chillies - finely chopped,1/4 cup Cashew nuts - roughly chopped,1 tablespoon Whole Black Peppercorns,6 Tomatoes - finely chopped, 30, Indian, To begin making the Sweet and Spicy Tomato Chutney Recipe With Garlic, first prep the ingredients according to instructions.In a heavy bottom pan add all the ingredients except sugar, lemon and red chilli powder.Cook it at the medium flame by stirring it continuously until the tomatoes have softened.When the tomatoes soften, add sugar and red chilli powder and continue cooking at medium flame until the tomato chutney thickens.
When it thickens turn off the heat, add the lemon and stir.
Check the salt, sweetness and spice and adjust to suit your taste.The Sweet and Spicy Tomato Chutney With Garlic is now ready to be served.
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Ingredients: salt,mustard oil,mustard seeds,cloves garlic,drumstick,dry red chillies,cumin seeds (jeera),panch phoran masala,potato (aloo),turmeric powder

Odia Style Chuin Aloo Besara Recipe-Potato & Drumsticks Fry In Mustard Paste, 2 teaspoon Mustard seeds,2 Potatoes (Aloo) - chopped,3 Dry Red Chillies,1 teaspoon Cumin seeds (Jeera),Salt - as needed,4 tablespoon Mustard oil,7 cloves Garlic,1 teaspoon Turmeric powder (Haldi),1 teaspoon Panch Phoran Masala,5 Drumstick - cut into 3 inch pieces, 80, Oriya Recipes, To begin making the Odia Style Chuin Aloo Besara recipe, soak the mustard seeds, garlic, dry chilli and cumin seeds in half a cup of water and keep aside for at least 15 minutes.Take and wash all the drumsticks, peel off the outer layer and cut it into 3 to 4 inch pieces.Cut potatoes into thick slices (1/2 inch), keep aside along with drumsticks.Drain the soaked mustard seeds, garlic, dry chilli and cumin seeds.
Grind very well into a fine paste by adding a little water.Take a heavy bottomed pan, heat the mustard oil.
Add panch phoran & allow spluttering.Add potatoes along with turmeric powder and stir fry them for around 3 minutes.
Next add the drumsticks and fry for another 3 minutes.Then add the ground paste and mix well until the vegetables are coated with it.Add 1 cup of water and salt.
Cover and cook until the potatoes are cooked or till all the water dries out.
Serve hot.Serve Odia Chuin Aloo Besara along with Moong Dal Tadka, Kachumber Salad and Phulkas for a weekday lunch or dinner.
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Ingredients: salt,cumin powder (jeera),green chilli,coriander (dhania) leaves,kokum (malabar tamarind),coconut,cloves garlic,mint leaves (pudina)

Konkani Style Solkadhi Recipe - Kokum Drink, 1 cup Fresh coconut - grated,12 Kokum (Malabar Tamarind),1 Green Chilli,1/2 teaspoon Cumin powder (Jeera),2 cloves Garlic,Salt - to taste,Mint Leaves (Pudina) - for garnish,2 tablespoon Coriander (Dhania) Leaves, 45, Konkan, To begin making the Solkadhi Recipe, first soak kokum pods in 1/2 cup warm water for 30 to 45 minutes.Squeeze the pods to extract the juices, drain the pods and retain the warm water with the extract in it.In a mortar and pestle, smash together the green chilli, cumin seeds, garlic cloves, coriander leaves and salt.
Crush them roughly till they come together.In a mixer-grinder, blend together the freshly grated coconut with enough water to make a smooth paste.
Strain the paste through a fine sieve to extract fresh coconut milk from it.This process can be repeated a couple of times, but bear in mind that the milk gets thinner with every consecutive extraction.In a bowl, add the extracted milk, kokum concentrate, crushed garlic and chilli spice paste and stir well to combine.Taste it and adjust seasoning as required.
Garnish the Solkadhi with mint leaves or chopped coriander and serve chilled.Serve this Solkadhi along with a Goan style meal of Amlechi Uddamethi or Sangacho Ross and Steamed Rice.
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Ingredients: salt,milk,cloves garlic,red chilli flakes,virgin olive oil,onion,cheddar cheese,pepper,eggs,spinach leaves (palak),potato (aloo) cubes

Spinach Potato Frittata Bites Recipe, 1 tablespoon Extra Virgin Olive Oil,2 Potatoes (Aloo) - diced in small cubes,1/4 cup Cheddar cheese - grated,4 cloves Garlic - finely chopped,1 Onion - finely chopped,2 tablespoon Milk,1 teaspoon Red Chilli flakes,1 cup Spinach Leaves (Palak) - roughly chopped,Salt and Pepper - to taste,4 Whole Eggs, 50, Continental, To begin making Spinach Potato Frittata Bites, preheat the oven at 180 degrees centigrade.
Grease a mini muffin pan and keep aside.Place a pan on medium heat and add a tablespoon of butter in it.
Once the oil is warm, add garlic cloves and fry until golden and aromatic.Add onions and saute for half a minute.Once the onions become translucent, add potatoes and toss it very well on high heat for 2 to 3 minutes such that they are seared well and remain intact.Add spinach and toss on high heat for a minute.Turn off the heat and allow it to cool for few minutes.In a mixing bowl, whisk together eggs, milk, cheddar, flakes, salt and pepper.
Add the tossed spinach potato mixture and mix well.
Pour a spoonful or two in the greased mini muffin pan.
Do not overfill the pan.
bake them in the preheated oven for 9 to 10 minutes or until done.Bake the frittatas in the preheated oven for 9 to 10 minutes or until done.Take out the muffin pan and let it cool for few minutes.Gently take the Frittata bites from the muffin pan and serve it with toasted bread like Chilli Garlic Toast Recipe of your choice along some salad greens or steamed vegetables on the side.Spinach Potato Frittata Bites , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Farrukh_Aziz_Ansari/Spinach_Potato_Frittata_Bites.jpg, 11
Ingredients: cheese,salt,vegetable stock,dried oregano powder,cloves garlic,onion,black pepper powder,green bell pepper (capsicum),button mushrooms,arborio rice,butter

Creamy Mushroom Risotto Recipe, 1/4 cup Onions - finely chopped,3 tablespoons Fresh cream,Salt - to taste,Dried oregano - powder,1 liter Vegetable stock,Black pepper powder - to taste,1/2 cup Green Bell Pepper (Capsicum) - finely chopped,4 cloves Garlic - finely minced,15 Button mushrooms - chopped,3/4 cup Cheese - grated,1 cup Arborio rice,2 tablespoons Butter, 50, Italian Recipes, To begin making the Creamy Mushroom Risotto recipe, in a heavy bottomed pan, add a teaspoon of butter.
To it add chopped onions and minced garlic.
Salute for about 3 to 5 minutes.Add rice to it and mix.
Add some vegetable broth to it and bring it to boil.
Once they start boiling, reduce the heat and simmer till broth is completely absorbed.Add the remaining stock and simmer until the rice is completely cooked and all the stock is absorbed.
If the stock dries up before the rice is cooked add little warm water .
Meanwhile, as rice is getting cooked, prepare the veggies.
In another pan, take a teaspoon of butter.
Throw in chopped capsicums and mushroom.
Add a pinch of salt and pepper.
Saute in between till the veggies get nicely done.
Once the rice is cooked stir in grated cheese, cream and mix till everything combines well.
Finally add roasted mushrooms, some crushed pepper and oregano powder give a gentle mix and serve hot creamy mixed vegetables Risotto.Serve Creamy Mushroom Risotto along with Quick Bread Pizza for a weekend dinner with family.
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Ingredients: tomato,pav bhaji masala,cumin powder (jeera),ginger,salt,green chilli,coriander powder,amchur (dry mango powder),red chilli powder,cloves garlic,coriander (dhania) leaves,onion,button mushrooms,turmeric powder,garam masala powder,sunflower oil

Tawa Mushroom Recipe, 1 teaspoon Cumin powder (Jeera),3 sprig Coriander (Dhania) Leaves - chopped,1 inch Ginger - chopped,1 teaspoon Garam masala powder,Salt - to taste,1 Tomato - finely chopped,1 teaspoon Red Chilli powder,1 Onion - finely chopped,500 grams Button mushrooms,1 Green Chilli - slit,1 teaspoon Pav bhaji masala,1/4 teaspoon Turmeric powder (Haldi),4 cloves Garlic - chopped,Sunflower Oil,2 teaspoons Coriander Powder (Dhania),1 teaspoon Amchur (Dry Mango Powder), 40, North Indian Recipes, To begin making the Tawa Mushroom Recipe, heat a kadai with oil.
Add ginger and garlic, allow it to soften.
Once done, add chopped onions and cook till they turn translucent.Add chopped tomatoes and sprinkle with little salt so that the tomatoes become mushy and soft.At this point you can add all the spice powders including red chilli powder, turmeric powder, coriander powder, cumin powder, and saute well.
Add chopped mushrooms and cook until the water is all evaporated.
Check for salt and add if required.Cook until the mixture becomes semi dry.
At the end add chopped coriander leaves and mix well.Serve the Mushroom Do Pyaza Recipe along with Tawa Paratha and Panchmel Dal or Phulka, Curd Rice to make it a complete meal.
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Ingredients: mozzarella cheese,virgin olive oil,cheddar cheese,flour (maida),puff pastry sheet,basil leaves

Soft and Crispy Cheese Stuffed Puff Sticks Recipe, 2 teaspoons Extra Virgin Olive Oil,75 grams Puff Pastry Sheet,1/4 cup Mozzarella cheese,2 sprigs Basil leaves,All Purpose Flour (Maida) - for dusting,1/4 cup Cheddar cheese, 35, Continental, To begin making the Soft and Crispy Cheese Stuffed Puff Sticks Recipe, follow the recipe on how to make the puff pastry dough Croissant Recipe.Defrost the puff block and bring it to room temperature before you start working.
Chop the basil leaves finely and keep it aside.
Take the puff block.
Dust it with wheat flour to roll the pastry.
Roll the pastry into a thin sheet.
You will get about 20 of 20 cm squares.Preheat oven to 180 C for 5 minutes.Take an oven tray and place Baking Paper on top of the tray.
This is needed to place the Cheese and Bread Stuffed Puff Sticks.Take out one of the puff pastry square, brush them with the olive oil and sprinkle chopped basil leaves.
Sprinkle the cheese and roll it to make a stick.Place the stuffed cheese puff pastry sticks on the oven tray placed with Baking Paper sheet.Place the cheese stuffed puff pastry sticks in the oven and bake for 20 minutes turning in between so that all sides are cooked evenly, golden brown and crisp.Once done, remove from the oven and serve warm.Serve the Soft and Crispy Cheese Stuffed Puff Sticks Recipe as it is or along with Mexican Salsa, Guacamole and a Yogurt dip as an appetizer for parties.
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