anandhuvasudev/southindiandish huggingface dataset:
Ingredients: bananas fully ripe,salt,date syrup,cocoa powder,kabuli chana (white chickpeas),vanilla,soy milk,peanut butter almond butter

Vegan Chocolate Fudgesicles Recipe, 1/4 cup Peanut Butter - or almond butter,1/3 cup Date syrup,1-1/2 Ripe Bananas - fully ripe,Salt - a pinch,1 cup Kabuli Chana (White Chickpeas) - soaked overnight and cooked,1/4 cup Cocoa Powder,2 cups Soy milk,2 teaspoons Vanilla Extract, 40, Continental, To begin making the Vegan Chocolate Fudgesicles recipe, soak the chickpeas in enough water overnight or for 6 hours.
Pressure cook the chickpeas until soft, drain and cool completely.
Remove the skin from the chickpeas, this will give a creamy texture to the fudgesicles as well as remove any chickpea flavour if any.Add the chickpeas and the remaining ingredients - peanut butter, soy milk, vanilla extract, date syrup, cocoa powder, banana and salt into a food processor or a blender and blend until creamy and smooth.
You can also add in some thick coconut milk or almond milk to give the popsicle a more creamier texture.
Fill into popsicle molds and freeze them for at least 4 hours or overnight.Thaw on the counter for 3 to 4 minutes, unmold and enjoy.Serve Vegan Chocolate Fudgesicles as a healthy dessert after your meal of Creamy Mushroom Risotto on a weekday.
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Ingredients: salt,red chilli powder,chicken bless,ginger garlic paste,turmeric powder rub on chicken

Chicken Malai Kabab Recipe, 4 Chicken - boneless,1/2 teaspoon Turmeric powder (Haldi) - to rub on chicken,Salt - as needed,Red Chilli powder - as required,3 teaspoon Fresh cream,4 teaspoon Ginger Garlic Paste, 40, North Indian Recipes, To begin making the Chicken Malai Kabab recipe, firstly cut the chicken into small pieces for making kebabs.
Wash it clean and rub salt & turmeric on the boneless chicken & keep it aside for 10 minutes.After 10 minutes add ginger garlic paste, red chilli powder and the required salt.
Marinate for an hour.After an hour add fresh cream.
Once it is done, add 3 pieces on small skewers and place on a preheated grill pan.These kababs can be cooked on a frying pan also.
There is no need to add oil to the kebab.
Cook on a slow flame.
Until well cooked.
Serve Chicken Malai Kabab as a side dish with Dhaniya Pudina Chutney during ramadan or for weeknight dinners.
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Ingredients: kewra essence drops,saffron strands,jaggery sugar,badam (almond),cardamom powder (elaichi),melon seeds

Badam Sharbat Recipe - Almond Milk With Nuts & Spices, 50 grams Badam (Almond),Kewra essence - Few drops,3 tablespoons Melon seeds,100 grams Jaggery - powdered or sugar,1 teaspoon Cardamom Powder (Elaichi),Saffron strands - Few, 40, Indian, To begin making the Badam Sharbat recipe, soak the almonds in enough water overnight.Soak melon seeds in water for 2-3 hours.
Peel off the skin of almonds and blend with melon seeds in a mixer adding 1/4 cup water until you get a smooth mixture.Heat jaggery in 1 cup water in a saucepan.
Once jaggery is completely dissolved, add almond milk and cardamom powder.Cook till the mixture is reduced to half.
It may take around 15 minutes.
Remove from the heat and allow to cool.For Sharbat, use 1 or 2 tablespoons of prepared badam syrup and mix with cold milk.
Add few drops of Kewra essence and saffron strands.
Mix everything well and serve chilled with ice cubes.Serve Badam Sharbat along with Whole Wheat Flour Chakli and Leftover Roti Cutlet to your guests.
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Ingredients: rice (leftover),coriander (dhania),wheat flour,cumin powder (jeera),salt,chaat masala powder,red chilli powder,water,onion,lemon,sunflower oil ghee paratha,green chillies

Spicy Rice Stuffed Paratha Recipe, 1/2 teaspoon Cumin powder (Jeera),2 Green Chillies,Sunflower Oil - or ghee for cooking paratha,1/2 cup Cooked rice - (leftover),Water - as required,Salt - to taste,1 teaspoon Red Chilli powder,1 Onion - finely chopped,Coriander (Dhania) Leaves - small bunch,1 cup Whole Wheat Flour,2 teaspoons Lemon juice,1 teaspoon Chaat Masala Powder, 45, Indian, To begin making the Spicy Rice Stuffed Paratha, we will first make the dough.
Add in the flour and a pinch of salt into a large bowl.
Add a little water at a time and knead to make a firm yet smooth dough.Knead well for about 3 to 4 minutes, this will make the parathas soft.Drizzle a teaspoon of oil over the dough and knead for another couple of minutes.
Cover and keep aside till we make the rice filling for the paratha.Next, we will combine the leftover rice, chopped onions, green chillies, coriander leaves, red chilli powder, chaat masala, cumin powder, lemon juice and salt.
Stir to combine the ingredients well.Now to begin making the Spicy Rice Stuffed paratha, keep some flour aside for dusting.
Divide the dough into large lemon side balls.Dust the dough portions in flour, flatten it and roll it into a 3 inch diameter circle.
Place the rice filling on half side of the circle and close the paratha by folding it with the other half.
Yes its as simple as that.
We will have a semi circle oval shape.Press the sides of the paratha down to seal the edges and gently using the rolling pin to flatten it.
Take care, the filling can ooze out if the dough is rolled out too thin.Now to cook the Spicy Rice Stuffed Paratha, first preheat the skillet on medium heat.
Place the rolled paratha on top and allow it to cook on one side.
After about 10 to 15 seconds, flip the paratha.At this stage, smear some oil or ghee to cook the paratha.
Cook the paratha by flipping over a couple of times until you see golden brown spots on both sides.Proceed the same way with the remaining dough portions and it is ready to be served.
Serve Spicy Rice Stuffed Paratha with Dhaniya Pudina Chutney and Burani Raita for a healthy breakfast.
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Ingredients: salt,wheat flour,ghee,jaggery powder,milk,sunflower oil

Maharashtrian Style Dashmi Roti Recipe (Jaggery Flatbread), 1 tablespoon Milk,Ghee - for cooking,1/4 cup Jaggery - powder,Salt - to taste,1 tablespoon Sunflower Oil,1 cup Whole Wheat Flour, 50, Maharashtrian Recipes, To begin making the Maharashtrian Style Dashmi Roti (Jaggery Flat Bread Recipe) add all the ingredients into a bowl.Add little water and knead it slowly to form a soft and non-sticky dough.Pinch out a small ball of the dough.
Heat a Flat bottomed pan.Roll the ball of dough into a circular shape and add the rolled paratha with some ghee and cook it on both the sides for about 2 minutes.Serve the Dashmi Roti Recipe along with spicy matar curry or Srilankan Chicken Curry to enjoy your hot sweetened rotis for your lunch.
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Ingredients: salt,wheat flour,yellow moong dal (split),ginger,green chilli,cumin powder (jeera),ghee,red chilli powder,cloves garlic,onion,green bell pepper (capsicum),turmeric powder,sunflower oil

Stuffed Yellow Moong Dal And Onion Paratha Recipe, 1 Green Chilli - finely chopped,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin powder (Jeera),1-1/2 Whole Wheat Flour,Salt - to taste,1/2 teaspoon Sunflower Oil,Ghee - to cook,1 teaspoon Red Chilli powder,1/2 cup Yellow Moong Dal (Split) - washed and soaked,1/2 cup Green Bell Pepper (Capsicum) - finely chopped,1 Onion - finely chopped,1 teaspoon Sunflower Oil,1 inch Ginger - finely chopped,3 cloves Garlic - finely chopped, 40, North Indian Recipes, To begin making the Stuffed Yellow Moong Dal And Onion Paratha Recipe , we will first make the dough.
*For the doughIn a large mixing bowl, combine the wheat flour, and salt and make the paratha dough with the water that the dal was cooked in.Make a firm yet smooth dough.
 Knead well for about 3 to 4 minutes, this will make the parathas soft.
Drizzle a teaspoon of oil over the dough and knead for another couple of minutes.Set aside and allow it to rest.
*For the Yellow Moong Dal With Roasted Capsicum & Onion fillingFirstly wash and soak the Moong Dal for 30 minutes.
Drain the soaked water.In a pan, add the washed and soaked dal, with salt, haldi and 1/2 cup of water into the pressure cooker.
Pressure cook the dal for 2 whistles and turn off the heat.Allow the pressure to release naturally and allow the dal to cool.
If there is any excess water, drain the water from the dal and keep the cooked yellow moong dal aside.Heat a small pan with oil on medium flame, add the ginger, garlic green chilli and saute for 30 seconds.
Next add the onions and the capsicum and cook for 3-4 minutes until soft.At this stage add the boiled dal, red chilli powder, cumin powder, turmeric powder, salt and mix well and set aside.
*To make the Stuffed Yellow Moong Dal And Onion Paratha RecipeKeep some flour aside for dusting.
Divide the dough into large lemon sized balls.Dust the dough portions in flour, flatten it and roll it into a 3 inch diameter circle.Place about 2 tablespoons of the yellow moong dal stuffing in the center, gather the edge and seal it.
Carefully roll it out the paratha into a circle about 6-7 inches in diameter.Heat a skillet over medium heat and cook the Stuffed Yellow Moong Dal And Onion Paratha in ghee until cooked through, and has golden brown spots on both sides.Repeat with the remaining portions of the dough and the Yellow Moong Dal With Roasted Capsicum & Onion filling.Serve this Stuffed Yellow Moong Dal And Onion Paratha Recipe with Coriander Tadka Raita and Green Chilli Pickle for a simple and wholesome meal.
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Ingredients: salt,paprika powder,virgin olive oil toss,black pepper powder,banana

Baked Banana Chips Recipe, Salt - to taste,3 Raw Banana - peeled and thinly sliced,1 tablespoon Extra Virgin Olive Oil - to toss,1/2 tablespoon Paprika powder,1/4 tablespoon Black pepper powder, 45, Kerala Recipes, To begin making Baked Banana Chips Recipe, take a bowl, add sliced banana, paprika powder, black pepper powder, salt to taste and a bit of olive oil to coat.Mix everything well and make sure that the banana slice gets coated well with oil and masala.Preheat the oven to 200 degree celcius for about 10 minutes.
Meanwhile, spread coated banana slices over the baking sheet lined with a parchment paper.Bake at 200 degree celcius for 20-25 minutes or till they become crisp.
Keep checking them as different oven takes different time to bake.Serve Baked Banana Chips Recipe along with Tomato and Sunflower Seed Dip Recipe or Coconut & Ricotta Dip with Banana Chips Recipe during tea time for snacking, along with a Smoothie, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Baked_Banana_Chips.jpg, 5
Ingredients: salt,asafoetida (hing),brinjal (baingan eggsplant),coconut,mustard seeds,tamarind gooseberry,red chilli powder,cloves garlic,drumstick,black urad dal (split),water,dry red chilli,curry leaves,cumin seeds (jeera),coriander powder,turmeric powder,sesame (gingelly) oil refined oil can be used too

Tamil Nadu Style Pulses Broth Recipe - Fruit Lentil Surri, 5 Shallots,1 Dry Red Chilli,2 Shallots - finely chopped,Salt - to taste,1/4 teaspoon Cumin seeds (Jeera),1 Brinjal (Baingan / Eggplant) - slit lengthwise,1 teaspoon Red Chilli powder,Tamarind - gooseberry sized,1 teaspoon Coriander Powder (Dhania),Water - to cook,1/4 cup Fresh coconut - chopped,3 cloves Garlic - peeled,2 tablespoons Sesame (Gingelly) Oil - refined oil can be used too,150 grams Black Urad Dal (Split),1 Drumstick - chopped into 2-3 inch pieces,1 teaspoon Mustard seeds,1/4 teaspoon Turmeric powder (Haldi),1 Curry leaves - finely chopped,1 pinch Asafoetida (hing), 60, South Indian Recipes, To begin with making Ulundu Kuzhambu Recipe, we start with grinding the enlisted “Ingredients to Grind” like coconut, cumin seeds and shallots with water to a smooth paste and set aside.
Roast black gram in a pan with a teaspoon of oil for about 5 minutes until a pleasant aroma arises.Pressure cook urad dal, garlic and hing with 2 cups of water until cooked soft (It takes 2 whistles for me)For the GravyTake a thick bottomed pan, add a tablespoon of oil and add chopped shallots.
Fry on medium flame till the onions soften and appear cooked.Add slit brinjals and drumsticks to saute for 2 minutes.Add in chillies and coriander powders and saute for 2 minutes.Add a cup of water.
Wait till the raw smell disappears, extract the juice from soaked tamarind and add to the boiling mixture.Add salt to taste and simmer the flame to boil for 5 more minutes.For the TemperingTake a small pan to temper the ingredients mentioned.Pour some oil, once the oil is hot, add mustard.Once they splutter, add chopped shallots.Saute and allow them to soften, add red chilli and curry leaves.For ServingServe the Ulundhu Gravy over a serving plate and pour the tempering on top and mix the tempering with Ulundhu Kuzhambu to enjoy it with hot white rice and Papadum or Vada.
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Ingredients: salt,hash browns,paneer,rye bread,swiss cheese,virgin olive oil,sauerkraut crisp cabbage,tomato ketchup,onion,lemon,butter,mustard

Potato And Paneer Reuben Sandwich Recipe, 2 teaspoon Lemon juice,1/2 cup Paneer (Homemade Cottage Cheese) - grated,2 tablespoon Extra Virgin Olive Oil,1/4 cup Onion - grated,2 cup Hash Browns - shredded,Butter - as required,Salt - to taste,8 Swiss cheese - thin slices,1/4 cup Honey Mustard Dressing,450 grams Sauerkraut - crisp or shredded cabbage pickled for 8 hours,2 tablespoon Tomato Ketchup,8 Rye Bread - slices, 35, Continental, To make the Potato And Paneer Reuben Sandwich, first mix the honey mustard dressing, lemon juice, tomato ketchup and chopped onion in a small bowl and keep aside.In another medium bowl, combine the hash brown, grated paneer, salt and stir well.
Divide the mixture to form four patties.
If the mix feels like it is not holding shape, form rough patties, they retain shape once cooked, so do not fret.Heat a skillet with some oil and add shallow fry the hash brown paneer patties, turning them on either side until crispy and golden brown.Meanwhile arrange the slices of bread on a board.
Butter each slice with a little butter and arrange cheese slices, followed by some sauerkraut on 4 of the slices.Place the cooked hash brown paneer patties on top of the sauerkraut.
Cover the patties with the remaining 4 slices of bread cheese and butter side down, and press down gently.Warm a skillet to medium and arrange the sandwiches on the skillet.
Press down with a plate, and place a weight on top to hold the sandwiches down.This will help the cheese melt.
Cook on medium until the sandwich is golden brown.
Turn over and repeat till it is golden on both sides.Serve the Potato And Paneer Reuben Sandwich with a Herbed Potato Salad or this healthy Pear & Alfa Alfa Spouts Salad or Wholesome Lentil Salad to make a completely delicious and nutritious meal.
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Ingredients: salt,kokum (malabar tamarind),clams,red chilli powder,water,onion,coconut dry coconut,turmeric powder,green chillies

Tisrayanche Suke Recipe (Goan Clams Dry), Water - as required,Salt - to taste,2 Green Chillies - slit into halves,1 teaspoon Red Chilli powder,500 grams Clams,1 Onion - finely chopped,1/2 cup Fresh coconut - grated or dry coconut,1 teaspoon Turmeric powder (Haldi),4 Kokum (Malabar Tamarind), 50, Goan Recipes, To begin making the Tisrayanche Suke recipe, first we will clean the clams.
First open them into halves using a sharp knife.Then with a knife, lift all the flesh from one shell, and drop it in the other and discard the shell with no flesh.Repeat for all the remaining clams.
Wash them well for 3 to 4 times.Apply turmeric powder and keep it aside for 10 minutes.In a heavy bottom vessel, add these clams, and cook on medium high heat, uncovered for 5 minutes, mixing in between.If you feel the clams are too dry, then add a tablespoon of water.
Usually you don’t require water for this.Now add coconut, chopped onions, slit chillies, red chilli powder.
Mix well.Serve Tisrayanche Suke along with Goan Fish Curry and Steamed Rice for a weekday meal with your friends and family.
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Ingredients: salt,baking powder,virgin olive oil,carrot,flax seed powder (flax meal),curd,water,cinnamon stick (dalchini) ground,brown sugar (demerara sugar),flour (maida),icing sugar,walnuts

Eggless Spiced Carrot Olive Cake Recipe, 2 cups All Purpose Flour (Maida),1/2 cup Icing Sugar,2 teaspoons Baking powder,2 tablespoons Flax seed powder (flax meal),6 tablespoons Chilled water,2 teaspoons Water,1 cup Carrots (Gajjar) - grated,1/2 cup Walnuts - chopped,1/2 teaspoon Salt,1/2 cup Extra Virgin Olive Oil,1/2 cup Curd (Dahi / Yogurt),3/4 cup Brown Sugar (Demerara Sugar),1 teaspoon Cinnamon Stick (Dalchini) - ground, 85, Continental, To begin making the Carrot Cake Recipe, first preheat oven 180 C.
Grease and flour a 9 inch spring foam pan or a bread loaf pan or a bundt pan.
Keep aside.To make the Flax meal Egg Replacer If your recipe asks for 2 eggs, measure 2 tablespoons of flax meal along with 6 tablespoons of water.
Stir well and let the mixture rest for about 15 minutes.
This process of resting helps the flax meal mixture develop a gelatinous consistency similar to eggs.To make the batter Sift the flour, baking powder, salt, cinnamon and keep aside.In a large bowl or the bowl of the stand mixer; beat together the oil, sugar and eggs (flaxmeal egg replacer) until light and fluffy.
Gradually add in the flour mixture and the carrots and beat until well combined.Fold in the walnuts and spoon the batter into the prepared cake pan and place it to bake in the preheated oven.
Bake for about 35 to 40 minutes or until when a tester inserted in the center of the cake comes out clean.Once the cake is baked, remove from the oven.You can serve the Spiced Carrot Cake as it is or along with a glaze or cream cheese topping.Method for the Quick GlazeIn a small bowl, mix 1/2 cup confectioners sugar and 1 to 2 tsp water until smooth but thick glaze forms(too thin will be absorbed by the cake).
Place a piece of waxed paper under cooling rack for easy cleanup.
Spoon glaze back and forth over the cake forming a zig zag pattern.
Keep the cake on the cooking rack until glaze is set about 15-20 minutes.Or you can optionally whisk some cream cheese along with icing sugar and spread it over the carrot cake.Serve the Spiced Carrot Olive Cake Recipe as a Tea Time Recipe , https://www.archanaskitchen.com/images/archanaskitchen/Dessert_Cakes/carrot_cake_Recipe_eggless_egg_fres_shutterstock_163303073.jpg, 12
Ingredients: salt,sweet potato skin,methi leaves (fenugreek leaves),red chilli powder,cloves garlic,virgin olive oil,coriander (dhania) leaves,cumin seeds (jeera),black pepper powder,green bell pepper (capsicum),turmeric powder,garam masala powder

Stuffed Capsicum With Sweet Potato Recipe, 1/2 teaspoon Turmeric powder (Haldi),2 tablespoon Extra Virgin Olive Oil,2 sprig Coriander (Dhania) Leaves - chopped,1 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Cumin seeds (Jeera),4 Green Bell Pepper (Capsicum),1 teaspoon Red Chilli powder,2 teaspoon Methi Leaves (Fenugreek Leaves),150 grams Sweet Potato - cooked and skin peeled,4 cloves Garlic - chopped,1 teaspoon Black pepper powder, 45, Indian, To begin making the Stuffed Capsicum with Sweet Potato Recipe, we will first cook the sweet potato in a pressure cooker with water and salt and keep it ready.
Pressure cook it for 4 whistles.Later, switch off the heat and release the pressure naturally and take the potatoes out.
Peel the skin and by using a potato masher, mash to a smooth mixture.Heat a kadai with little oil, add cumin seeds and allow them to splutter for few seconds.
Add chopped garlic and saute till it softens.Add cooked sweet potato along with all the spice powder including turmeric powder, red chilli powder, black pepper powder, garam masala powder and give it a mix.
Once the spice powders are mixed, switch off the heat.
Drizzle the mixture with olive oil at the end so that the mixture will stay moist.Preheat the oven to 180 degree Celsius.
Prep the bell peppers by carefully cutting the top of the capcisum which contains the stem and removing the core and seeds.
Make sure you remove everything from inside without tearing.To the mixture, add the dried fenugreek leaves at the end and give it a toss.
Stuff this mixture into the bell peppers till the brim.
Place them on a baking tray.Bake them for about 20 minutes until the bell peppers are cooked.
You can drizzle some olive at the top before baking.Serve the Stuffed Capsicum with Sweet Potato Recipe along with Rajasthani Dal, Bhindi Masala and Phulka for an everyday meal.
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Ingredients: fish,basmati rice,cumin powder (jeera),ginger,salt,bay leaf (tej patta),green peas (matar),dry coconut (kopra),carrot,onion,lemon,coriander powder,turmeric powder,sunflower oil

Assamese Fish Fried Rice Recipe, 1 Carrot (Gajjar) - cut into small pieces,1 tablespoon Coriander Powder (Dhania),1 teaspoon Cumin powder (Jeera),1 inch Ginger - chopped,Salt - to taste,1 teaspoon Lemon juice,1 Onion - chopped,2 cup Basmati rice - cooked,1 cup Fish - cut into half,2 tablespoons Dry coconut (kopra),1/2 cup Green peas (Matar),1 Bay leaf (tej patta),1 teaspoon Turmeric powder (Haldi),Sunflower Oil - as needed, 25, Assamese, To begin making the Assamese Fish Fried Rice Recipe, wash and cut fishes into 1 inch pieces.In a bowl mix coriander powder, turmeric powder, cumin powder and ginger together.Heat around 1-2 tablespoon oil in a pan, add the masala mix and fry till raw smell goes off.
Do not burn the masala.
Place the fish pieces in the pan and stir careful without breaking them.Place the lid and let the fish cook in its own steam for 5 minutes on low flame.
Remove the fish carefully and place them in a plate or bowl.
Now in the remaining oil, add bay leaf, chopped onions and sauté till onions are translucent.
Add desiccated coconut and fry till raw smell goes off.
Now add lemon juice, peas and carrots and fry for another couple of minutes.
 Add cooked rice and mix well such that the flavours incorporate and infuse completely.
Now add fried fish chunks into the rice, give a quick stir.
Garnish with fresh spring onion greens or coriander and serve hot! Serve Assamese Fish Fried Rice on its own or pair it with a Tomato Onion Cucumber Raita for your everyday meal.
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