anandhuvasudev/southindiandish huggingface dataset:
Ingredients: almond milk (badam milk coconut milk (ly cted),cardamom (elaichi) podsseeds ground,dates,pistachios,ghee virgin coconut oil,beetroot

Beetroot Halwa Recipe (With Vegan Option), 2 cups Beetroot - grated,1/2 cup Dates - (adjust),1-1/2 Almond Milk (Badam Milk) - or coconut milk (freshly extracted),2-3 teaspoons Ghee - or extra virgin coconut oil,3 Cardamom (Elaichi) Pods/Seeds - freshly ground,8 Pistachios - blanched and sliced, 60, Indian, To prepare Beetroot Halwa Recipe (With Vegan Option), soak dates in hot water for 20 minutes, drain excess water into a bowl and grind this into a smooth paste by using the same soaking liquid if you need to add.In a thick bottomed pan, heat the Ghee/coconut oil, and saute grated beets for 3-5 minutes or until fragrant.Now add almond milk/milk/coconut milk and cook covered until all the liquid evaporates, stirring in between on low heat, if unattended it can easily catch the bottom.
This should take between 8-12 minutes.Now add the date paste and cardamom powder, mix well until combined and cook on low heat till it all comes together and excess moisture is absorbed, 5-8 minutes approximately.Top Beetroot Halwa Recipe (With Vegan Option) with pistachios and enjoy either warm or chilled.
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Ingredients: tomato,salt,cumin powder (jeera),ginger,grams fish fillet used salmon fillet here,coriander (dhania) leaves,mustard seeds,red chilli powder,cloves garlic,curry leaves,onion,methi seeds (fenugreek seeds),coriander powder,turmeric powder,green chillies,sunflower oil

South Indian Style Fish Curry Recipe, 3 Green Chillies,1/2 Inch Ginger,2 cloves Garlic,Salt - to taste,8 Curry leaves,1/2 teaspoon Coriander Powder (Dhania),1 Tablespoon Sunflower Oil,1 teaspoon Red Chilli powder,1 teaspoon Mustard seeds,1 Onion - finely chopped,2 Tablespoon Coriander (Dhania) Leaves,1/4 teaspoon Cumin powder (Jeera),1/4 teaspoon Methi Seeds (Fenugreek Seeds),2 Tomatoes,1 teaspoon Turmeric powder (Haldi),400 Grams Fish fillet - used salmon fillet here, 40, South Indian Recipes, To begin making the South Indian Style Fish Curry Recipe, marinate the fish with turmeric powder and little salt and keep it aside for 20 minutes.Make a puree of tomatoes, cloves, ginger, garlic, chilies and coriander leaves in a mixer grinder.
Keep It aside.Heat oil in a saucepan over medium heat.
Once the oil is hot, add mustard seeds and fenugreek seeds.Once the mustard seeds crackle, add chopped onion and fry till they become soft and translucent.Once the onions are soft, add in the curry leaves and fry for about 10 seconds.
After 10 seconds, add the prepared puree and let it cook for about 5 minutes.After 5 minutes, add coriander powder and cumin powder.
Mix well and cook for a minute.After a minute, add the marinated fish and mix gently.
Cover and cook on low heat for about 10 minutes.Open the cover and check whether fish is cooked.
Sprinkle some salt and serve hot.Serve South Indian Style Fish Curry along with Steamed Rice.
You can also serve Rava Fried Prawns as a side dish along with it to complete the meal.
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Ingredients: salt,dried figs,badam (almond),muesli,vanilla,coconut oil

Almond Butter & Fig Muesli Bar Recipe, 1/4 cup Honey,1 Pinch Salt,1 cup Muesli,1/2 teaspoon Vanilla Extract,2 tablespoons Coconut Oil,1/2 cup Badam (Almond),6 Dried Figs - roughly chopped, 90, Continental, To begin making the Almond Butter & Fig Muesli Bar Recipe, we will first start with making the almond butter by preheating the oven to 180 degree Celsius for 10 minutes.
Spread the almonds on a tray and bake it for about 10 minutes until it turns golden brown.Once done, allow the almonds to cool for 2 minutes and blitz it in a food processor, let it run for about 10-20 minutes.
Be patient enough, because this might take some time till the almonds releases its oil out.
Add the coconut oil while it is grinding.At one point the powder will start to become like a thick paste when that stage reaches you can turn it off.Add the dried figs into the blender and make a coarse chunky mixture.Now add this almond butter in a bowl, figs, muesli to it and mix well.
Combine it and then layer it on a flat tray and press it tightly.
Refrigerate for 30 minutes and cut it out into desired shapes.
Serve the Almond Butter Muesli Bars Recipe as a healthy snack for kids or an evening snack during the evening time.
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Ingredients: salt,ghee,ajwain (carom seeds),flour (maida),water knead the dough,sunflower oil

Namak Para Recipe (Deep Fried Biscuits), 1 cup All Purpose Flour (Maida),Sunflower Oil - for deep frying,Chilled water - to knead the dough,Salt - to taste,1 tablespoon Ghee,2 teaspoon Ajwain (Carom seeds), 45, Indian, To begin with Namak Para recipe, firstly add flour, ajwain, salt, ghee in a wide mixing bowl.
Mix everything with your fingers until all ingredients are combined and form a bread crumbs like texture.Add chilled water little at a time and mix until you get a soft and smooth dough.
Keep it aside covered for about 15 minutes.Meanwhile heat oil in a wide pan for deep frying.
Divide the dough into equal portions.Take a portion and roll it into a thin circle.
Dust flour as and when needed.
Make sure that you roll it as thin as possible.Using the cutter(you can use your pizza cutter or a simple knife too), first cut them vertically then horizontally to form small diamonds.
Carefully separate them and make it ready.To check if the oil is at the correct temperature, first pinch a tiny portion of dough, add it to oil if it raises to top immediately then oil is at the correct temperature, otherwise heat the oil for few more seconds.Now gently gather the diamonds and drop in a sprinkled way, cook in medium low flame.
Deep fry till golden brown and drain them on a tissue paper to absorb the excess oil.Repeat the process for the remaining dough and let it cool before you serve them.Enjoy Namak Para with hot Masala Chai during your tea time break.
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Ingredients: tomato,salt,ginger,mustard seeds,ghee,red chilli powder,water,cloves garlic,curry leaves,coriander (dhania) leaves,cardamom powder (elaichi),pearl onion (sambar onion) regular onion,turmeric powder,sambar powder,quinoa,garam masala powder

Tomato Quinoa Recipe  - With A South Indian Twist, 1/2 teaspoon Turmeric powder (Haldi),2 sprig Coriander (Dhania) Leaves - chopped,1 teaspoon Garam masala powder,Salt - to taste,4 cloves Garlic - finely chopped,1 teaspoon Mustard seeds,3 Tomatoes - finely chopped,1 cup Quinoa,1 teaspoon Cardamom Powder (Elaichi),1/2 teaspoon Red Chilli powder,1 teaspoon Sambar Powder,1 sprig Curry leaves,2 cups Water,1 inch Ginger - finely chopped,1 tablespoon Ghee - optional,1 cup Pearl onions (Sambar Onions) - chopped or 1 regular onions sliced, 35, South Indian Recipes, To begin making the South Indian Style Tomato Quinoa Recipe, prep all the ingredients and keep it ready.Heat a pressure cooker with ghee over medium heat; add in the mustard seeds and allow it to crackle.Once the mustard seeds crackle, stir in the garlic ,ginger and onions and saute until the onions soften.Once the onions are softened add the curry leaves, tomatoes and saute until the tomatoes become soft and mushy.Once the tomatoes become soft and mushy, stir in the cardamom powder, turmeric powder, garam masala powder and sambar powder.
Mix well to combine.
Add 1 cup of quinoa into the pressure cooker and 2 cups of water.Pressure cook the Tomato Quinoa for about 4 to 6 whistles and turn off the heat.
Allow the pressure to release naturally from the Tomato Quinoa.Once the pressure has released, stir in chopped coriander leaves.
Transfer the Tomato Quinoa to a serving bowl and serve hot.Serve the South Indian Style Tomato Quinoa Recipe along with a Tomato cucumber raitaand Elai Vadam by the side for a lunch or dinner.
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Ingredients: salt,black pepper powder ground,pearl onion (sambar onion),coriander (dhania) leaves,cloves garlic (in mortar pestle),button mushrooms,sunflower oil

Garlic And Pepper Mushroom Stir Fry Recipe, Salt - to taste,2 cup Button mushrooms,3 sprig Coriander (Dhania) Leaves - chopped for garnish,1 tablespoon Sunflower Oil,10 cloves Garlic - crushed (in a mortar and pestle),1/2 cup Pearl onions (Sambar Onions) - sliced,4 tablespoons Black pepper powder - freshly ground, 35, Indian, To begin making the Garlic & Pepper Mushroom Stir Fry Recipe, first thoroughly wash the mushrooms so they are free of all dirt and grime.
Pat them dry between kitchen towels and set them aside for later use.
Smash the garlic pods and crush the pepper and set both aside separately, until later use.Next, out the wok on the heat, add the oil and allow it to warm up.
Add the garlic, pearl onions and saute them for about a minute until they are nicely aromatic.Top this with pepper powder, salt to taste and mix it all up well.Add mushrooms to the spicy mix and toss well until every mushroom is coated.
Stir constantly and allow the mushrooms to cook for about 3-5 minutes.
When the water has completely evaporated, the mushrooms will be cooked.
Take care not over cook mushrooms.Take the mushrooms off the heat, sprinkle with freshly chopped coriander leaves and serve.Serve Garlic & Pepper Mushroom Stir Fry Recipe along with Caramelised Onion Rosemary Chicken and Spring Onion & Roasted Garlic Brown Rice for your weekend meals.
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Ingredients: baking powder,khoya (mawa),milk,saffron strands,vivatta maida,vanilla,caster sugar,cardamom powder (elaichi),eggs,butter

Zafrani Mawa Cake Recipe (Saffron Flavored Milk Cake), 1 pinch Saffron strands,1-1/2 cups Vivatta Maida,1/2 cup Butter (unsalted),150 grams Khoya (Mawa),1 teaspoon Vanilla Extract,1/2 cup Milk,1 cup Caster Sugar,1/2 teaspoon Cardamom Powder (Elaichi),1-1/2 teaspoon Baking powder,2 Whole Eggs, 60, Indian, To begin making Zafrani Mawa Cake Recipe (Saffron Flavored Milk Cake), sift the flour and baking powder and keep aside.Bring the mava to room temperature if kept in fridge.Grease a 7 inch cake tin and line it with parchment.Preheat the oven at 350 F for 10 minutes.In a bowl, beat butter and sugar till it turns creamy.
Then add in eggs and beat well.
Add in essence and mix.Add in mava and continue to beat till all mixed and incorporated well.Fold in flour and mix well add warm milk and saffron to loosen the batter.Pour the batter in the prepared cake tin.decorate the cake with almonds or nuts of your choice .Bake for 40- 50 min at 350F or till skewer inserted comes out clean.Allow it  to cool then slice and enjoy.Serve Zafrani Mawa Cake Recipe (Saffron Flavored Milk Cake) along with Hot Coffee Latte Recipe and Namak Para Recipe during a cold winter evening.
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Ingredients: salt,amchur (dry mango powder),mustard seeds,colocasia root (arbi) skin,red chilli powder,dry red chilli,curry leaves,white urad dal (split),rice flour,turmeric powder,sunflower oil

Chamadumpa Vepudu Recipe - Andhra Style Colocasia Stir Fry, 1 teaspoon White Urad Dal (Split),1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,2 Dry Red Chilli,Sunflower Oil - for cooking,Salt - to taste,1 teaspoon Red Chilli powder,1 teaspoon Rice flour,1 sprig Curry leaves,10 Colocasia root (Arbi) - skin peeled and halved,Sunflower Oil,1 teaspoon Amchur (Dry Mango Powder), 35, Andhra, To begin making the Andhra Style Chamadumpa Vepudu Recipe, peel the colocasia roots and boil them in a pressure cooker with enough water for 2 whistles.Allow the pressure to release by itself, drain the water and cut them into half.Heat a kadai with oil, add mustard seeds, urad dal and allow it to splutter for 10 seconds.After 10 seconds, add curry leaves, dry red chilies and leave the curry leaves to crackle for 10 seconds.Add the cooked colocasia roots along with all the spice powders including red chilli powder, turmeric powder, salt and amchur powder.Give Chamadumpa Vepudu a toss and stir fry the roots till it is coated well and becomes crisp.
Check for salt and add if required.Serve the Chamadumpa Vepudu Recipe along with Andhra Style Pappu Charu Recipe and Steamed Rice to enjoy your meal with your loved ones.
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Ingredients: salt,green beans (french beans),coriander (dhania) leaves,mustard seeds,water,carrot,onion,green bell pepper (capsicum),turmeric powder,green chillies,instant oats (oatmeal),sunflower oil

Savoury Oatmeal Porridge Recipe, 1 Carrot (Gajjar) - finely chopped,1/2 teaspoon Turmeric powder (Haldi),Coriander (Dhania) Leaves - few sprigs,1/4 cup Instant Oats (Oatmeal),1/2 teaspoon Mustard seeds,Salt - to taste,2 Green Chillies - finely chopped,1 Onion - finely chopped,10 Green beans (French Beans) - finely chopped,1 cup Water,1 teaspoon Sunflower Oil,1 Green Bell Pepper (Capsicum) - finely chopped, 30, Indian, To begin making the Savoury Oatmeal Porridge Recipe, prep the vegetables and keep them ready for cooking.In a kadai or a wok; add a teaspoon of oil and place it over medium heat.
Add the mustard seeds and allow it to crackle.
Once it crackles, add the chopped onions and green chilies.
Saute the onions and chiles until they turn soft and lightly browned.Next add the carrots, capsicum, and beans.
Sprinkle some salt and dash of water and cook them until done.
This will take about 4 minutes.
Keep the pan covered so they get cooked faster in the steam.Add the turmeric powder, the oats and a cup of water.
Check the salt and adjust to suit your taste.Keep stirring the porridge and cook until the oats is done.Once the oats is cooked through, stir in the chopped coriander leaves and serve.Serve the Savoury Oatmeal Porridge along with a fried egg and fruits for a wholesome breakfast.
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Ingredients: tomato,cheese,coriander (dhania),salt,green chilli,onion,black olives,pepper,button mushrooms,eggs,sunflower oil

Mushroom Masala Cheese Omelette Recipe, 1 Green Chilli - finely chopped,1/2 Tomato - finely chopped,Salt and Pepper - to taste,10 Button mushrooms - roughly chopped,1/2 Onion - finely chopped,1 tablespoon Cheese - grated,1 teaspoon Sunflower Oil - for cooking,2 Whole Eggs,Coriander (Dhania) Leaves - a small bunch chopped,4 Black olives - finely chopped, 20, Continental, To begin making Mushroom Masala Omelette Recipe, first prep all the ingredients and keep them ready.In a mixing bowl, break the eggs and whisk them up well along with salt, pepper, olives, cheese and tomatoes.
Keep this aside.Heat oil in an omelette pan over medium heat; add the mushrooms, onions and green chillies and saute until the onions and mushrooms are slightly roasted.
Once roasted, add the egg omelette cheese mixture into the roasted onion and mushrooms.Swirl the pan to spread the omelette mixture and gently combine the onions and mushrooms and spread it around.Keep the heat on low and cook the omelette until you notice the top is getting steamed and cooked.
You can also optionally cover the pan and cook the omelette faster.Once the top is cooked, fold the omelette into half and cook for another few minutes is required and turn off the heat.
You can also optionally flip the omelette and cook it on both sides.Serve the Mushroom Masala Omelette along with a Toast, fruits and a cup of Masala Chai or Filter Coffee.
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Ingredients: salt,wheat flour,jowar flour (sorghum),methi leaves (fenugreek leaves),red chilli powder,carrot,cumin seeds (jeera),turmeric powder,sunflower oil

Carrot Methi Jowar Thepla Recipe, 1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,2 teaspoon Cumin seeds (Jeera),1 cup Methi Leaves (Fenugreek Leaves) - chopped,1 teaspoon Red Chilli powder,2 Carrot (Gajjar) - grated,1-1/2 cups Jowar Flour (Sorghum),1 cup Whole Wheat Flour,Sunflower Oil, 35, Gujarati Recipes﻿, To begin making the Carrot Methi Jowar Thepla, in a large mixing bowl add grated carrot, chopped methi leaves, cumin seeds, turmeric, red chilli powder, salt, whole wheat flour and the jowar flour.Add water, little at a time and form a firm dough which is not sticky.
Knead it well, rest the thepla dough for at least 10 minutes and shape them into medium sized balls.Dust it with wheat flour and roll dough gently to make the dough to a thin circular thepla.The diameter of the Carrot Methi Jowar Thepla depends on how thin or thick you want it to be.
Repeat the same process with the remaining dough portions.Preheat the skillet and let it get hot.
Place the rolled Carrot Methi Jowar Thepla gently on the tawa and cook on both sides, drizzle oil or ghee and cook till the thepla have brown spots on either side.
Cook on high heat as the theplas are thin and gets cooked fast.Once done, stack the Carrot Methi Jowar Thepla one over the other and serve hot.Serve Carrot Methi Jowar Thepla Recipe along with Kesar Elaichi Aam Chunda Pickle Recipe,Boondi Raita and Lauki Tamatar Ki Sabzi to make your breakfast or lunch complete.
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Ingredients: salt,red wine vinaigrette,basil leaves,cloves garlic,virgin olive oil,onion,feta cheese,pepper,beetroot

Roasted Beet Feta Salad Recipe, 2 tablespoon Extra Virgin Olive Oil,2 tablespoon Red Wine Vinaigrette,2 cloves Garlic - minced,1/4 cup Feta Cheese - crumbled,Salt and Pepper - to taste,2 sprig Basil leaves - roughly torn,2 Beetroot - peeled and cut into wedges,1 tablespoon Honey,1 Onion - cut into rings, 40, Continental, To begin making the Roasted Beet Feta Salad Recipe roast the beetroot on a pan with olive oil till it is cooked and has a charred colour on them.Reduce the heat and add the vinaigrette,honey, salt and pepper.
Toss all of it with the beet till it well coated.
Then finally turn off the heat and add the onion rings , feta cheese and walnuts give it a final toss and serve the salad warm.
Serve the Roasted Beet Feta Salad Recipe along with Spinach And Feta Cheese Rotolo Recipe as a side dish to enjoy your warm sunday meal.
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Ingredients: salt,coconut,mustard seeds,asafoetida (hing),cloves garlic,dry red chilli,curry leaves,onion,beetroot,sambar powder,sunflower oil

Karnataka Style Beetroot Palya Recipe, 1 Dry Red Chilli,4 cloves Garlic,2 teaspoons Sunflower Oil,4 tablespoons Fresh coconut - grated,Salt - to taste,1 teaspoon Mustard seeds,1 Onion - finely chopped,Asafoetida (hing) - a pinch,1-1/2 teaspoons Sambar Powder,500 grams Beetroot - cut into long strips,1 sprig Curry leaves, 20, Karnataka, To begin making the Karnataka Style Beetroot Palya Recipe, peel the outer skin of the beetroot, cut it into long thin strips and keep aside.Heat oil in a heavy bottomed pan, add the mustard seeds, and let it crackle.
Add the asafoetida, red chilli, curry leaves and let it splutter.Add the onions and saute until it turns translucent.Once the onions are translucent, add in the beetroot, season with salt, mix well and cook until the beetroot is half cooked.Add in the sambar masala and, toss well and let the beetroot cook well.Once the beetroot is cooked, pound the grated coconut and garlic cloves using a pestle and mortar, and add it to the pan.Mix well and cook for another 2 minutes and switch off the heat.Serve the delicious Karnataka Style Beetroot Palya Recipe along with Steamed Rice, Keerai Sambar and Elai Vadam for a simple weekday lunch.
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Ingredients: salt,green beans (french beans),ginger,green chilli,amchur (dry mango powder),coriander (dhania) leaves,poha (flattened rice),chaat masala powder,red chilli powder,carrot,button mushrooms,wheat bread crumbs semolina,garam masala powder,sunflower oil

Mushroom Poha Cutlets Recipe, 1 Carrot (Gajjar) - grated,2 cups Button mushrooms - finely sliced,1 Green Chilli - finely chopped,Coriander (Dhania) Leaves - a handful,Salt - to taste,Sunflower Oil - for shallow frying,1/2 teaspoon Chaat Masala Powder,6 Green beans (French Beans),1 teaspoon Ginger - grated,1/4 teaspoon Amchur (Dry Mango Powder),Whole Wheat Bread crumbs - or Semolina,1/4 teaspoon Garam masala powder,1/2 teaspoon Red Chilli powder,1/2 cup Poha (Flattened rice) - soaked for 15 minutes, 20, Indian, To begin making the Mushroom Poha Cutlets Recipe, wash and soak poha in water for fifteen minutes.
Drain excess water and keep aside.Heat a teaspoon of oil in a small pan.
Once the oil is hot, on a medium low heat, add the onions and sauté them until they are translucent.Add green chillies, ginger, grated carrot and chopped beans to the pan.
Saute for about 2-3 minutes or until the carrots and beans are softened.
Switch off heat.
Let this mixture cool before proceeding further.To this mixture when it is lukewarm, add chopped mushrooms, red chilli powder, garam masala, chat masala, amchoor , soaked and drained poha and salt.
Mash slightly with a masher to make a thick mixture.Take a small portion and roll them between your palms to make a ball, then press with fingers to flatten and shape to cutlet.
Make cutlets till all the mixture is used up.Heat a non stick shallow frying pan with a tablespoon of oil on medium heat.Also, spread a layer of semolina / bread crumbs on a plate for coating.Now take each cutlet, place it on the breadcrumbs / semolina and press slightly to coat all the sides.Shallow fry the cutlets and fry until it is golden brown on both sides.
Each side takes about 3 minutes on low medium heat.Serve Mushroom Poha Cutlets Recipe along with Dhaniya Pudina Chutney Recipe or Date and Tamarind Chutney Recipe along with Kashmiri Style Nadir Monjvor (Lotus Stem Cutlets) or Herbed Baby Potatoes Recipe for party appetizers.
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