anandhuvasudev/southindiandish huggingface dataset:
Ingredients: double,mixed fruits,heavy whipping cream,mango pulp (puree),milk,sugar,agar agar strands

Mango Panna Cotta With Fruit Cream Recipe, 2 teaspoons Agar agar - strands,1/2 cup Double Cream,70 ml Heavy whipping cream,Mixed fruits - your choice,1/2 cup Milk - whole milk,1 cup Mango Pulp (Puree),3 tablespoons Sugar, 140, Italian Recipes, Instruction to make Panna CottaTo prepare mango panna cotta with fruit cream recipe, you have to start first by chopping the agar-agar strands into small pieces with the help of kitchen scissors and soak them in warm water for about 10 minutes.Mix cream, milk, and sugar in a pan or saucepan and keep it on low flame.
Keep on stirring at intervals while the cream mixture comes to a gentle boil and sugar gets completely dissolved.Meanwhile, keep the agar-agar and water solution on low flame in another saucepan.
Keep on stirring the agar-agar solution and let it cook till the agar-agar strands are dissolved.When the cream, milk, and sugar mixture comes to a gentle boil, switch off the flame, and mix hot agar-agar solution with it and stir very well with a wired whisk.Cook this mixture on low flame for about 5 minutes.
At any point of time mixture should not come to a rolling boil; rather should be at a constant boil.
Switch off the flame.Peel and chop the mangoes and then make a smooth puree of the mangoes in a hand blender.After about 10 minutes of keeping the milk and agar mixture off the fire, when it cools down a little, add the Mango puree.Mix it well with the help of a wire whisk.
The mixture should be smooth.Now, pour this prepared warm Panna Cotta either into individual glasses/bowls or in any convenient dish/glass dish.
You can tilt the glasses to have unique patterns or can set it in individual molds.Once the panna cotta comes down to room temperature, keep the containers in the fridge for 4-5 hours.Instruction to Make Fruit CreamWhip the chilled whipping cream at the lowest speed possible until it’s airy and fluffy.
You can use a hand blender or stand mixer with whip attachment.Switch off before the peaks appear on the cream.
Whip for about 1-2 minutes.Now add the flavored cream gently and whip it again at the lowest speed for 2-3 minutes.Gradually add fruits to the whipped cream and switch off the whipping.
Put away in the freezer for at least 2 hours.Instruction to Assemble The RecipeWhen the panna cotta is set fill the glasses with chilled fruit cream.Decorate with some more fruits.Serve Mango Panna Cotta With Fruit Cream Recipe chilled after keeping it in the freezer for a few more hours.NotesRemember to grease your molds if you want to take them out of the mold.
This way the demolding will be easy and shall not disturb the pattern.If you are preparing panna cotta and fruit cream together, put them away separately in the fridge for 5 hours and then you can lightly whip the fruit cream before arranging it on the set panna cotta and arrange the fruits.
This will help in reducing the chilling time.
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Ingredients: salt,ginger,mustard seeds,fennel seeds (saunf),cloves garlic,black peppercorns,curry leaves,curd,coriander (dhania) seeds,onion,chicken,instant oats (oatmeal) masala,cinnamon stick (dalchini),dry red chillies,turmeric powder,sunflower oil

Kerala Chicken Curry Recipe, 6 to 7 cloves Garlic - finely chopped,40 grams Instant Oats (Oatmeal) - Masala one,1 inch Cinnamon Stick (Dalchini),1 inch Ginger - grated,1 teaspoon Mustard seeds,10 Curry leaves,1 Onion - roughly chopped,1 tablespoon Whole Black Peppercorns,1 teaspoon Fennel seeds (Saunf),1/2 cup Curd (Dahi / Yogurt),Salt - as per taste,1 teaspoon Coriander (Dhania) Seeds,1 teaspoon Sunflower Oil,2 Dry Red Chillies,1 teaspoon Turmeric powder (Haldi),400 grams Chicken - cut into medium sized pieces, 70, Kerala Recipes, To prepare the Kerala Chicken Curry, in a mixing bowl, marinate the chicken with curd, turmeric powder and salt for about 2 hours.To make the masala for the Kerala Chicken curry Heat a skillet on medium low flame and dry roast the peppercorns, coriander seeds, cinnamon stick, fennel seeds and dried red chilies.
This will take about 4-5 minutes.
Once the aroma of the spices begins to waft in the air, turn off the flame and allow it to cool down.
Transfer to a mixer jar and grind to a corse powder.
Heat oil in kadai/wok, add mustard seeds.
When it splutters, add onion and curry leaves.
Sauté.When onions are lightly brown, add ginger, garlic, and sauté for a minute.Add chicken, half of the freshly ground masala, and salt.
Mix them, add 1/2 cup of water, cover with a lid, simmer and cook till the chicken is almost done, for about 15 to 20 minutes at least.Keep sautéing occasionally.
Once the chicken is cooked, add the oats and add 1-1/2 cups of more water and cook the chicken until the curry thickens a little (about 5 minutes).Lastly, add the reserved half of the ground masala and give it a nice stir.Keep it covered for 5 to 10 minutes before serving, to help the flavours combine well.Serve Kerala Chicken Curry along with Kerala Style Appam Recipe (Without Yeast) and a side of Seer Fish Fry Recipe for a lip smacking Sunday lunch.
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Ingredients: salt,tahini,brinjal (baingan eggsplant),red chilli powder,cloves garlic,virgin olive oil,parsley leaves,pita chips dipping,lemon,pepper

Baba Ganoush Recipe (Roasted Eggplant Middle Eastern Dip), 1 Brinjal (Baingan / Eggplant),2 tablespoons Tahini,Salt and Pepper - to taste,Red Chilli powder - to taste,Pita chips - for dipping,3 sprig Parsley leaves - finely chopped,Extra Virgin Olive Oil,1 Lemon juice,3 cloves Garlic - finely chopped, 40, Mediterranean, There are two ways to roast the eggplants for the Baba Ganoush RecipeOVEN METHODFor the oven method: Preheat the oven to 200C.
Prick the eggplants all over with a fork, this keeps the eggplant from exploding in the oven.
Place on a baking sheet and roast until softened and the skin is crusty about 20 to 30 minutes.
Remove from the oven and allow to cool.STOVE TOP METHOD (shown in the video)Place the eggplant over the flame.
Using a pair of tongs, turn every 5 minutes or so, until the entire surface of eggplant is charred and crispy, about 10 minutes.
When you prick with a knife it will go in smoothly and would feel cooked.
Don't worry if the eggplant deflates a little.
Remove from the burner and place on a plate to cool.Once the eggplant is cool enough to touch with your hands, carefully peel the charred skin off the eggplant.
Discard the skin.
Move the eggplant onto your chopping board, slice off the stem and discard.
Using your knife, mince the flesh until almost smooth.Into a mixing bowl, add in the minced eggplant, the chopped onions, garlic and parsley, 2 tablespoons of tahini.
Stir to combine all the ingredients and finally add in a generous drizzle of olive oil and juice from one lemon, some freshly pounded black pepper and finally some salt to taste.
Stir to combine all the ingredients well.Transfer the Baba Ganoush to a serving bowl and garnish with more parsley.The Baba Ganoush is most often eaten as a dip with khubz or pita bread, and is sometimes added to other dishes as well.
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Ingredients: yellow moong dal (split),rice,coconut,ghee,jaggery,jackfruit ripe (kathal),badam (almond),cardamom powder (elaichi),mixed dry fruits almonds cashews)

Karnataka Style Jackfruit Moong Dal Payasa Recipe, 2 teaspoon Rice - soaked for 20 minutes,1 cup Jackfruit Ripe (Kathal) - chopped,1 teaspoon Ghee,6 Badam (Almond) - coarsely chopped,1 teaspoon Cardamom Powder (Elaichi),3/4 cup Jaggery - pounded,1/4 cup Mixed dry fruits - finely chopped (I used almonds and cashews),1/4 cup Yellow Moong Dal (Split),2 tablespoon Fresh coconut - grated, 15, Coastal Karnataka, To begin making the Karnataka Style Jackfruit Moong Dal Payasa Recipe, in a mixer, grind together 1/2 cup of the jackfruit, soaked rice, grated coconut and few almonds into fine paste.In a pressure cooker,combine the yellow moong dal, with 2 tablespoons of water and pressure cook for 2 whistles.
Turn off the flame and allow the pressure to release naturally.
Drain and set aside.
In a tadka pan, heat ghee on medium flame, once the ghee is hot, add the dry fruits and fry them till they just begin to become brown in colour.
Switch off heat and keep aside.Heat a kadai on medium flame, add the ground jackfruit paste, cooked yellow moong dal, remaining jackfruit pieces, jaggery, and cardamom powder with required amount of water and bring to a boil.Once the jaggery melts and payasa recipe starts to thicken, add the ghee fried dry fruits and boil for a minute and switch off heat.Serve Karnataka Style Jackfruit Moong Dal Payasa Recipe as a dessert along with a meal of Steamed rice, Mangalore Nurge Gashie, Hesaru Bele Southekayi Kosambari Recipe and Menthya Matvadi Palya Recipe for a complete meal.
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Ingredients: tomato,cashew nuts,salt,ginger,kashmiri red chilli powder,green chilli,bay leaves (tej patta),green peas (matar),cloves garlic,sugar,coriander powder,kasuri methi (dried fenugreek leaves),butter

Matar Butter Masala Recipe, 3/4 teaspoon Kashmiri Red Chilli Powder,2 Tomatoes - pureed,1 tablespoon Coriander Powder (Dhania),2 teaspoons Kasuri Methi (Dried Fenugreek Leaves),4 cloves Garlic,1/2 teaspoon Sugar - optional,12 Cashew nuts,Salt - to taste,1 inch Ginger,2 Bay leaves (tej patta),1 tablespoon Butter,1 Green Chilli - slit,2 cups Green peas (Matar), 25, North Indian Recipes, To begin making Matar Butter Masala Recipe, soak the cashew nuts in warm water for 20 minutes and then grind it to a smooth paste using a mixer grinder and keep aside.Similarly puree the tomatoes and keep aside.Heat butter in a pan on medium flame, add the bay leaf and let it release its flavour into the butter.Now pound the garlic cloves and ginger using a mortar and pestle to a semi course paste and add it to the pan.
Saute for 2 minutes until the raw smell goes away.Add the tomato puree, stir well and let the mixture cook for a few minutes.Add the coriander powder, garam masala and kashmiri red chilli powder and sauce until the oil separates.Now, add the cashew paste, slit green chilli and cook for 2 minutes.Add water to your required consistency, season with salt, sugar and bring it to a rolling boil.Now add the green peas and let it simmer with the lid closed until the green peas is well cooked.Switch off the flame and garnish with the kasuri methi by slightly crushing it between your palms.Serve the Matar Butter Masala Recipe along with flaky Parathas or Phulkas and green Sweet potato and green beans salad for a weeknight dinner.
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Ingredients: salt,coconut,asafoetida (hing),mustard seeds,sesame (gingelly) oil,black urad dal (split),curry leaves,mooli mullangi (radish),tamarind,turmeric powder

Spicy Mullangi Thogayal Recipe (Radish Chutney), 1/4 cup Fresh coconut,Salt - to taste,2 teaspoons Sesame (Gingelly) Oil,1 cup Mooli/ Mullangi (Radish) - grated,20 grams Tamarind - soaked in water,2 teaspoons Black Urad Dal (Split),1 teaspoon Black Urad Dal (Split),1 teaspoon Mustard seeds,1/4 cup Curry leaves,1/4 teaspoon Asafoetida (hing),1/4 teaspoon Turmeric powder (Haldi), 54, South Indian Recipes, To begin making the Mullangi Thogayal recipe, heat a pan over medium heat.
Add the Urad dal and red chillies and roast until dal is lightly browned.
Once roasted, add the grated radish, salt, coconut, turmeric powder and asafoetida.
Saute until the radish (mullangi) is softened.
Once softened, add the cooked mullangi thogayal ingredients into the turbo chop along with the soaked tamarind and make smooth paste.Add a little water if required while grinding.
Once done, transfer to a serving bowl.For the tadka, heat oil over medium heat; add the mustard seeds and urad dal and allow the dal to roast and turn golden brown.
Stir in the curry leaves and pour the tadka over the Mullangi Thogayal.
Serve Mullangi Thogayal along with Tomato Onion Sambar, Elai Vadam and Steamed Rice for a wholesome weekday meal.
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Ingredients: green chillies,salt,coriander (dhania),mustard seeds,asafoetida (hing),black urad dal (split),mango,curry leaves,gingelly oil,rice (leftover works fine),turmeric powder,chana dal (bengal gram dal)

Mavinakayi Chitranna Recipe - Spiced Raw Mango Tempered Rice, Coriander (Dhania) Leaves - a small bunch,1/2 teaspoon Mustard seeds,2 sprig Curry leaves,Salt - to taste,1/2 teaspoon Black Urad Dal (Split),2 Green Chillies - slit,1 teaspoon Chana dal (Bengal Gram Dal),1/2 teaspoon SSP Asafoetida (Hing),1 Mango (Raw) - grated,1 tablespoon Gingelly oil,1/4 teaspoon Turmeric powder (Haldi),2 cups Cooked rice - (leftover works fine), 45, South Indian Recipes, To begin making the Mavinakayi Chitranna Recipe, we will first prepare the rice.If you don't have day-old rice, cook your rice till fluffy, spread it out in a wide plate and allow it to cool completely.
This helps in ensuring the rice doesn't get soggy, sticky and clumpy.
Follow Steamed Rice Recipe - Pressure Cooker & Saucepan Methods to cook rice.Next, heat gingelly oil in a heavy bottomed wok or kadai.
Add the mustard seeds, chana dal, split urad dal and roast the dals on medium flame until the dals turn golden brown in colour.
Once the dal turns golden brown, add in the curry leaves, asafoetida, and slit green chillies, saute for a few seconds until the aromas of the asafoetida and curry leaves come through.Now we will add the grated raw mango, turmeric powder and saute until the mangoes become a bit tender.
This will take about 2 minutes.
Once the mangoes have softened, add the cooked rice, salt to taste and stir well to combine.
After 2 to 3 minutes,  stir in the chopped coriander leaves, mix it well and switch of the gas.Taste Mavinakayi Chitranna and adjust salt, add more raw mango if required if you like it to be more tart.Transfer Mavinakayi Chitranna to a serving bowl and serve hot.Serve the Mavinakayi Chitranna Recipe along with a Tomato Onion Cucumber Raita or High-Protein Peanut Chutney and a roasted papad for lunch or even for dinner.
The Mavinakayi Chitranna makes a great picnic lunch too.
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Ingredients: dark rum,vanilla,dark chocolate,caster sugar,cocoa powder unsweetened,eggs,butter

Flourless Chocolate Rum Cake Recipe, 180 grams Dark chocolate,1/2 cup Butter (unsalted),4 Whole Eggs - at room temperature,1 teaspoon Vanilla Extract,1/2 cup Cocoa Powder - unsweetened,1/2 cup Caster Sugar,1/3 cup Dark rum, 50, Continental, To begin making the Flourless Chocolate Rum Cake recipe, preheat your oven to 180 C / 350 F.
Grease and flour a 7 inch round tin.
Line the bottom with parchment (optional).Chop the chocolate and butter into small pieces.
In the microwave or on stove top , melt together until smooth.Whisk in the sugar.
Whisk in the eggs, one by one, followed by the vanilla extract and rum.Whisk in the cocoa until smooth.Pour into pan and bake for 28- 30 minutes until a toothpick inserted in the centre comes out with few moist crumbs.Cool in pan for 10 minutes, unmould carefully and cool completely on a wire rack.Serve Flourless Chocolate Rum Cake as a dessert after your meal or serve it during tea time to your guests with a cup of Masala Tea or Coffee.
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Ingredients: salt,wheat flour,baking powder,cocoa powder,ghee,apple cider vinegar,milk,palm sugar,baking soda,ragi flour (finger millet nagli),coffee decoction (rd degree),chocolate chips

Ragi Choco Coffee Mug Cake Recipe, 1 tablespoon Milk,1/4 Baking powder,Ghee - as required,1 tablespoon Cocoa Powder,2 tablespoons Palm sugar,Salt - a pinch,2 tablespoons Chocolate chips,3/4 teaspoon Apple cider vinegar,2 tablespoons Ragi Flour (Finger Millet/ Nagli),1 tablespoon Whole Wheat Flour,3 tablespoons Coffee Decoction - (3rd degree),1/4 teaspoon Baking soda, 11, Continental, To begin making the Ragi Choco Coffee Mug Cake Recipe, prepare the filter coffee in the regular way by adding 5 scoops of filter coffee and less than 1/2 cup boiling water.Once the decoction is brewed, use them as first degree coffee.
Repeat the same process to get the second & third degree decoction.
We will be using the third degree decoction.Take 3 tablespoons of decoction and mix it with 1 tablespoon milk.
Keep it asideAdd ragi flour, wheat flour, palm sugar in a bowl and mix them well.
Add ghee to this and mix well again.Add baking soda, baking powder and apple cider vinegar.
Just mix them for a second.
Add the coffee mix and mix well.Add the cocoa powder.
This can be added along with the dry ingredients also.
Mix all of them without any lumps.Add 1 tablespoon of choco chips and give it a mix.
Transfer them to a claypot mug or regular microwave mug.Sprinkle the remaining choco chips.
Microwave high for a minute.
Make sure the cup is only filled with 3/4th of the mix else they would spill.Enjoy it as it is or with a scoop of vanilla ice cream.
Serve Ragi Choco Coffee Mug Cake Recipe along with a hot cup of Coffee Latte during your Tea time.
You can also serve it as a dessert after your Continental meals.
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Ingredients: vegetable stock,virgin olive oil,cloves garlic,black peppercorns,ricotta cheese,onion,parmesan cheese shavings,herbs (you can basil,mixed vegetables (you can peas,arborio rice,butter

Mix Vegetable Risotto Recipe, Parmesan cheese - shavings as required,1 tablespoon Extra Virgin Olive Oil,1/2 teaspoon Whole Black Peppercorns - crushed,3 cups Vegetable stock - (or as required),2 tablespoon Butter,1 cup Mixed vegetables - chopped and blanched (you can use peas,1 Onion - finely chopped,Fresh Herbs - as required for garnish (you can basil,3 cloves Garlic - minced,1 cup Arborio rice,3 tablespoon Ricotta Cheese, 35, Italian Recipes, To begin making the mix vegetable Risotto, first warm the stock.Heat oil in a pan.
Add garlic and onion.
Sauté till the onion just softens, but does not brown.Add the rice and stir.
Sauté for a minute till the rice starts getting translucent.Add a ladleful of the warm stock.
Stir and cook till the stock almost evaporates.Add another ladleful of stock.
Stir and cook again.
Repeat till the rice is just cooked, till it still has a bite to it.Add the vegetables and stir.
Take it off the heat.
Add pepper, ricotta cheese and butter.Mix and keep covered for a minute or two till it becomes creamy.
Garnish with parmesan cheese and herbs and serve immediately.Serve Mix Vegetable Risotto along with Pizza Margherita for a weekend night dinner.
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Ingredients: cinnamon powder (dalchini),cardamom (elaichi) podsseeds,pistachios,apples,saffron strands,water,curd,sugar,canned cherries garnsh,flour (maida),rose water drops,sunflower oil

Apple Jalebi Recipe, 2 Apples - (adjust),1 cup All Purpose Flour (Maida),300 grams Sugar,1 tablespoon All Purpose Flour (Maida),1 teaspoon Cinnamon Powder (Dalchini),Saffron strands - a few,1 cup Water,Rose water - few drops,2 tablespoons Curd (Dahi / Yogurt),Sunflower Oil - to deep fry,Pistachios - to garnish,Canned Cherries - to garnsh,4 Cardamom (Elaichi) Pods/Seeds, 40, Indian, To begin making the Apple Jalebi Recipe, in a mixing bowl, add all purpose flour, yogurt and add some water and mix well to make a thick batter.
Let it rest for 5 to 6 hours.Make sugar syrup by adding sugar, water, saffron, rose water and green cardamom in a saucepan.
Make it little thick (2 strings consistency).Take a plate and add 1 tablespoon all purpose flour, 1 tablespoon cinnamon powder and mix well.Peel the skin of an apple, scoop out the seeds, and cut it into roundels.
Coat the apple slices in the flour and cinnamon powder.Next dip the apple slices in the batter and deep fry in the hot oil or ghee over a low flame till they are light golden.
Do not dip the fried apples in the sugar syrup for too long,otherwise it would turn soggy.
Soak them in syrup for 2 to 3 minutes.Take them out from the syrup and garnish with chopped cherries and pistachios.Serve Apple Jalebi Recipe as a party dessert after a diwali meal of Rajma Galouti Kebab Recipe, Paneer Butter Masala Recipe, Puri Recipe, Jeera Rice (Pulao) Recipe and any Raita of your choice.
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Ingredients: salt,garam masala powder,green chilli,ghee,red chilli powder,gram flour (besan),curd,cumin seeds (jeera),coriander powder,turmeric powder,kala chana (brown chickpeas)

Jaisalmer Kala Chana Kadhi Recipe - Rajasthani Chick Curry, 1 cup Curd (Dahi / Yogurt),1/2 teaspoon Turmeric powder (Haldi),1/2 cup Kala Chana (Brown Chickpeas) - soaked overnight in water,Salt - to taste,1/4 teaspoon Cumin seeds (Jeera),1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Garam masala powder,1/4 teaspoon Red Chilli powder,1 Green Chilli - chopped,2 tablespoons Gram flour (besan),1 teaspoons Ghee, 55, Rajasthani, To begin making the Jaisalmer Kala Chana Kadhi, pressure cook the soaked chickpeas with water and salt for at least 5 to 6 whistles.
It will take about 20 minutes to cook the Kala chana.
Keep this aside.We will first start by combining all the main ingredients in a large saucepan.
Add besan, yogurt, 2 cups of water,salt, turmeric powder, coriander powder, red chilli powder and whisk it all together, until it forms a smooth paste without lumps.Place the saucepan on medium heat and bring the Kadhi mixture to a boil.While the Kadhi is boiling, keep whisking it continuously, so it becomes smooth.
Continue to whisk it until you notice it has begun to thicken and the Kadhi is smooth.Once it is beginning to become smooth, add the kala chana into the kadhi.
You can optionally mash a few kala chana and add into the Jaisalmer Kala Chana Kadhi.Simmer for a good 10 minutes.
The more you simmer, the tastier the kadhi gets.To temper the Jaisalmer Kala Chana Kadhi, heat a small tempering pan with ghee, add cumin seeds and green chilies and pour it on top of the kadhi and serve hot.
Serve the Jaisalmeri Kala Chana Kadhi Recipe along hot steamed rice and Instant Raw Mango Pickle for a wholesome weeknight dinner , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Jaisalmer_Kala_Chana_Kadhi_Recipe.jpg, 11