anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,wheat flour,stalks spring onion (bulb greens),red bell pepper (capsicum),cumin powder (jeera),tabasco original sauce,virgin olive oil,carrot,red cabbage,processed cheese,yellow zucchini

Roasted Vegetable Quesadilla Recipe With Zucchini, Carrots & Red Cabbage, 1 Red Bell pepper (Capsicum) - finely chopped,1 teaspoon Cumin powder (Jeera),4 Stalks Spring Onion (Bulb & Greens) - finely chopped,Salt - to taste,1 cup Processed Cheese - grated,1 Carrots (Gajjar) - finely chopped,1 Yellow Zucchini - finely chopped,Extra Virgin Olive Oil - for cooking,2 cups Whole Wheat Flour,1 cup Red cabbage - finely chopped,1 teaspoon Tabasco Original - Hot Sauce, 50, Mexican, To begin making the Roasted Vegetable Quesadilla Recipe, first prep all the ingredients and keep them ready for cooking.In a heavy bottomed pan, add a teaspoon of oil and the spring onions, chopped carrots and zucchini.
Saute the zucchini and carrots until they soften a bit.Once lightly softened, add the chopped red cabbage and sprinkle salt to taste.
Stir to combine the salt.
Cover the pan and allow the vegetables to get cooked until they have a firm bite to it and yet feel cooked.Once the vegetables are well roasted and begin to start sweating, add the cumin powder and tabasco sauce and stir well to combine.
Turn off the heat and keep the roasted vegetables aside.The next step is the make the dough for the tortillas; add the flour to a large mixing bowl, salt and mix well.
Add little water at a time and knead to make a firm and smooth dough.Once all the flour has come together, drizzle a little oil in the top and knead again to make a perfect non sticky dough.
Divide the dough into very large lemon size balls and keep aside.Dust the ball in flour and start rolling into a tortilla of 8 inches in diameter.
Preheat a pan over medium heat and place the rolled out dough on the pan.Keep pressing, flipping and turning the tortilla, until it gets cooked on both the sides.
Keep pressing around the edges to allow it to get cooked evenly and gets slightly puffed.Alternatively you can also place it on a gas flame and allow it to puff like how you make phulka.
Once the tortillas are cooked turn the heat to low; add a few tablespoons of the roasted vegetable to one side of the tortilla.
Evenly spread the grated cheese on the top.Fold the empty side of the tortilla over the filled side to make a semi circle.
Press it down, drizzle oil and cook the Roasted Vegetable Quesadilla until golden and crisp on both sides.Serve the Roasted Vegetable Quesadilla along with Greek Yogurt Dip for a quick weeknight dinner or as a snack for the kids.
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Ingredients: tomato,salt,cumin powder (jeera),ginger,coconut milk,mint leaves (pudina),cloves garlic,kabuli chana (white chickpeas),red chillies green chillies,coriander (dhania) leaves,onion,button mushrooms,turmeric powder,spinach leaves (palak),garam masala powder,sunflower oil

Spinach Mushroom Chickpea Curry Recipe, 200 grams Button mushrooms - sliced,1/2 teaspoon Turmeric powder (Haldi),2 sprig Coriander (Dhania) Leaves - finely chopped,1 teaspoon Cumin powder (Jeera),1 teaspoon Garam masala powder,Salt - to taste,2 sprig Mint Leaves (Pudina) - finely chopped,1/2 cup Kabuli Chana (White Chickpeas) - soaked for 8 hours,4 cloves Garlic - finely chopped,1 tablespoon Sunflower Oil,2 Fresh Red chillies - finely chopped or green chillies,1/2 cup Homemade tomato puree,1 inch Ginger - finely chopped,2 Onions - thinly sliced,1/2 cup Coconut milk,2 cups Spinach Leaves (Palak) - washed and finely chopped, 40, Indian, To begin making the Spinach Mushroom Chickpea Curry Recipe, wash and soak the chickpeas in water for 8 hours or overnight.
Transfer the chickpeas along with the water, add some salt and pressure cook for 6-8 whistles, reduce the flame and further cook for another 15 minutes.
Turn off the flame.
Allow the pressure to release naturally and set the chickpeas aside.
In a skillet, heat oil on medium flame, add the ginger garlic and saute for about a minute.
Next add the onions, and cook them until they turn into a deep brown colour.
This will take about 4-5 minutes.
To this add the green chilies, turmeric powder, garam masala powder, cumin powder, salt and mix well.
Once the spices are well combined, add in the mushrooms and tomato puree, cover and cook until it bubbles.
Open the lid, add in the washed and cut spinach leaves and further cook till the spinach is completely cooked and combined.
Finally, add in the coconut milk, the cooked chickpeas and simmer the Spinach Mushroom Chickpea Curry on low flame for about 5 minutes.Once done, check the salt and seasonings and adjust to suit your taste.
Turn off the heat and transfer the Spinach Mushroom Chickpea Curry into a serving bowl and add in finely chopped mint and coriander leaves as well.
Serve hot.Serve Spinach Mushroom Chickpea Curry Recipe along with Dhaba Style Spicy Ghee Rice Recipe Made From Whole Spices and Pickled Onions followed by a dessert Whole Wheat Espresso Chocolate Streusel Cake Recipe with a scoop of vanilla ice cream.
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Ingredients: cashew nuts,rabdi,saffron strands,rose water,water,sugar,almonds (badam),sooji (semolina rava),chenna

Traditional Rasmalai Recipe, 1/2 teaspoon Saffron strands,1/2 teaspoon Rose water,2 cups Sugar,5 Cashew nuts - sliced,1 teaspoon Sooji (Semolina/ Rava),1-1/2 cups Chenna (Homemade Cottage Cheese),1-1/2 tablespoons Slivered Almonds (Badam),3 cups Water,5 cups Rabdi, 60, Indian, To begin making Traditional Rasmalai Recipe, get all the ingredients ready.
Make sure that the chena or paneer should is not too much moist or be too dry.Take all the chenna on a plate and add sooji to it and knead for about 5 minutes.
Reason to add semolina is to help it act as a binding agent.
Knead it well with your palms for 5 to 6 minutes to get smooth texture.
This kneading process is very important and it decides the texture of rasmalai.Divide the paneer/cottage cheese/chhena into equal portions and roll into balls and then press lightly to make patties, taking care that there are no cracks.
Prepare all the rasmalai patties in this way.
Keep in mind that the rasmalai patties will expand in size while cooking.Meanwhile, in a large saucepan, add sugar and water, and bring it to boil in medium heat.
Mix and continue stirring the sugar syrup until it will be dissolved.When the sugar syrup will start to boiling.
..drop Rasmalai Patties gently to the sugar syrup, drop patties according to the size of your pan.
The size of the rasmalais will be doubled on cooking in sugar syrup.Cover the vessel with lid and cook 25 minutes on medium flame .Open the lid and gently stir every 5 minutes to ensure even cooking and puffing.Turn off the heat, transfer he Rasmalai Patties into a serving bowl without sugar syrup, and allow them to cool.
After cooling down you can press the rasmalai patties in your palms.
be gentle and don’t apply too much of pressure, as then the rasgullas will break.
there should be no sugar syrup in the Rasmalai after cooking and hence we gently squeeze out all sugar syrup out of them.Take the prepared rabdi now, and add the additional dry fruits or nuts, and pour over the rasmalai.
Keep refrigerated for 3-4 hours.After 3-4 hours, take out from fridge, garnish rasmalai with saffron strands and serve.Serve as a dessert after a diwali dinner along with desserts like Kesari Gujiya Recipe and Kaju Katli Recipe (Kaju Barfi) or even during evening when you have guests at home.
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Ingredients: tomato,coriander (dhania) leaves,coriander powder,paneer,kokum (malabar tamarind),water,black peppercorns,ginger garlic paste,curry leaves,onion,coconut oil,cumin seeds (jeera),methi seeds (fenugreek seeds),black pepper powder,coconut milk,turmeric powder,red chilli powder (dajust )

Fusion Style Paneer Malai Makhani Recipe, 200 grams Paneer (Homemade Cottage Cheese) - cubed,1 tablespoon Coriander Powder (Dhania),1 Onion - finely sliced,Curry leaves - a few,1 teaspoon Ginger Garlic Paste,Whole Black Peppercorns - a few,1/3 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin seeds (Jeera),2 Tomatoes - cut in wedges,1 Kokum (Malabar Tamarind) - soaked in 2 tablespoon water,200 ml Coconut milk,1/4 cup Water,2 teaspoon Coconut Oil,1 teaspoon Methi Seeds (Fenugreek Seeds),Coriander (Dhania) Leaves - a few sprigs for garnishing,1 teaspoon Black pepper powder,1 teaspoon Red Chilli powder - (dajust to taste), 25, Indian, To begin making Fusion Style Paneer Malai Makhani Recipe, prep all the ingredients needed for this recipe.In a kadai heat coconut oil, when it is hot enough, add in the cumin seeds, fenugreek seeds and peppercorns and let them sizzle.
Wait for about 10 seconds or till sizzling, and add in the curry leaves.
Wait till they splutter.
(takes about a couple of seconds)Add the onion and sauté for about 3-5 minutes till the onion is tender.Now add in the ginger, garlic paste, some salt and turmeric powder.
Sauté till the raw smell goes and appears even.Now add in the coriander powder, black pepper powder and red chilli powder, continue frying for another 2 minutes or till the spices are evenly mixed.Add the tomatoes and fry for another 2 minutes or so, till the tomatoes are softened.
Cover the skillet and cook for 1-2 minutes till tomatoes are fully cooked.
Add the paneer(cottage cheese) cubes and mix it well but careful not to break the cubes.Add the kokum or kokum extract, coconut milk and water.
Adjust salt.
Cover the pan and simmer for about 3-5 minutes on a low medium heat.
Switch off heat and garnish Paneer Malai Makhani with fresh coriander.
Serve Paneer Malai Makhani Recipe with Pudina Tawa Paratha or phulkas with Indian Style Black Chickpea Salad Recipe for a complete meal.
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Ingredients: basmati rice,wheat flour,salt,coconut,sugar

Whole Wheat Flour Puttu Recipe, 1 tablespoon Sugar,2 tablespoons Basmati rice - boiled,Salt - to taste,1/4 cup Fresh coconut - grated,3/4 cup Whole Wheat Flour, 35, Kerala Recipes, To begin making Whole Wheat Flour Puttu Recipe, dry roast atta on low flame until the flour releases a pleasant aroma.
Take off the heat before the flour starts browning.Drain all the water from steamed rice and grind it in a mixer grinder into a crumby mixture.
Then add roasted whole wheat flour and pulse for less than half a minute.
Do not over blend it.
The end result of this grinding should be a crumbly well-mixed mixture of soaked rice and whole wheat flour.Put the crumbly flour to a wide mixing bowl.
Add little salt, sugar, and a tablespoon of grated coconut to the flour mix.Boil enough water in a pressure cooker (without the weight).
In a puttu maker, add a thin layer of freshly grated coconut, top it with wheat-rice flour mix.
If you are using the long cylindrical puttu maker, add 2 to 3 layers of grated coconut and flour mix.
Cover the puttu maker with lid.Place the puttu maker on top of the cooker (sits on the hole where you put the weight).
Steam for about 5 to 10 minutes until cooked.
Once cooked, carefully slide Whole Wheat Flour Puttu from the puttu maker and serve hot.Serve Whole Wheat Flour Puttu with Kerala Kadala Curry Recipe (Spicy Chickpeas in Coconut Curry) or bananas and a dollop of ghee for a yummy breakfast.
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Ingredients: salt,cumin powder (jeera),wheat flour,amchur (dry mango powder),ajwain (carom seeds),red chilli powder,water,ghee roasting,green zucchini,turmeric powder

Zucchini Paratha Recipe, Water - for kneading,Ghee - for roasting,Salt - to taste,1 teaspoon Ajwain (Carom seeds),1/4 teaspoon Cumin powder (Jeera),1 cup Green zucchini - grated,2-1/2 cups Whole Wheat Flour,1/4 teaspoon Amchur (Dry Mango Powder),1/4 teaspoon Turmeric powder (Haldi),2 teaspoons Red Chilli powder, 45, Indian, To prepare Zucchini Paratha Recipe, squeeze out the water from grated zucchini and reserve the water to knead the dough later.To wheat flour, add ajwain, turmeric, chilli powder, amchur, jeera powder, and salt.
Mix well.Add the grated zucchini.Bring together the dough by kneading with the reserved zucchini water.
Add additional water only if required, and make a pliable dough.Let it rest for 20 minutes.
Heat a tawa.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 zucchini paratha with instant red chilli pickle recipe.
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Ingredients: eggs,nutmeg powder,flour (maida),cloves garlic,red chilli flakes,onion,chicken,eggs,black pepper powder,potato (aloo),wheat bread crumbs,soy sauce sweet,sunflower oil

Indonesian Potato And Chicken Croquette Recipe, 1 cup All Purpose Flour (Maida),1/4 teaspoon Black pepper powder,1 cup Whole Wheat Bread crumbs -,4 Potatoes (Aloo),Red Chilli flakes - optional,Sunflower Oil - as required for frying,1 Onion - chopped,1/8 teaspoon Black pepper powder,1 Cup Chicken - minced,3 cloves Garlic,1 tablespoon Soy sauce - sweet,1 Whole Egg - lightly beaten,1/4 teaspoon Nutmeg powder,2 Whole Eggs, 55, Indonesian, To begin making the Indonesian Potato And Chicken Croquette recipe, wash and boil the potatoes in a pressure cooker for 20 minutes.
Drain the water and peel the potatoes and place them in a bowl.
Start mashing them as we want a creamy, lump-free mash, sprinkle in the nutmeg and white pepper.
 Allow this to coolNext break the egg in a bowl and lightly beat it.Once the potatoes have cooled down, stir in the egg.
This will make it rich and creamy.Heat butter in a wok on low flame, add in the chopped onions and sauté until it turns soft.
Add the chilli flakes and garlic and cook for another minute.Add in the chicken and mix well with a spatula.
Cook until the chicken cooks completely.Add in the mashed potatoes.
Stir well and let it simmer for 2-3 minutes until all ingredients are well combined.
Once it is done, let it come down to room temperature.
.
Next, using your palms roll a lemon sized balls and shape them into cylinders or little spheres, anyway you want the croquettes.
Fill a bowl each with flour - lightly beaten eggs - breadcrumbs separately.
Roll the Croquette around in the flour first and shake off the excess flour, do the same with the egg and breadcrumbs.Cover the Croquette with plastic wrap and place them in the fridge for at least 2 hours.
Preferably overnight.
Heat oil in a deep frying pan.
One by one add them in the oil and fry them till they turn brown in colour.
Drain on an absorbent paper and serve hot.
Serve Indonesian Potato & Chicken Croquette along with Dill Leaves & Parmesan Dip and Watermelon And Corn Salad Recipe - A Refreshing Summer Salad for you evening snacks or party appetizers.
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Ingredients: salt,jaggery lemon,mustard seeds,mango (ripe),dry red chilli,asafoetida (hing) large,curry leaves,coconut oil,green chillies

Maavina Hannina Gojju (Karnataka Style Ripe Mango Curry Recipe), 5 Green Chillies - crushed (adjust taste),Salt - to taste,3-4 Mango (Ripe) - small and sour variety,1 teaspoon Mustard seeds,2 tablespoons Coconut Oil,Jaggery - lemon sized,1 Dry Red Chilli - broken,1 pinch Asafoetida (hing) - large pinch,1 sprig Curry leaves, 45, South Indian Recipes, To make this Karnataka style ripe mango curry, wash the mangoes well under running water.
Using a knife remove their tip and lightly make 2-3 vertical cuts on each mango.Take a deep pan, cook the mangoes using sufficient water, until they are soft and cooked thoroughly.
When the color of the peel appears cooked, you know they are cooked.
It might take 10 minutes on medium flame.
Switch off.Drain water into a bowl and keep the whole mangoes in the pan.
Once the mangoes cool, peel them.
You’ll be able to peel the mango easily using your fingers.Put the peels into the bowl with cooked water and extract any more remaining pulp.Discard peel and put the water back into the pan.Squeeze mango with hands (using a masher is difficult with fibrous pulp on the seed of mango).On a medium heat, add crushed green chili, salt and jaggery to the pan with mango pulp and kernel.
Adjust taste and consistency by adding water if required.
Switch off heat.In a tadka pan, heat a little coconut oil and splutter mustard seeds.
Add hing, broken red chili and curry leaves.Pour the tadka on maavina hannina gojju and give it a quick stir.Close the lid of the pan and allow it to sit for 10 minutes.Relish this tangy-spicy-sweet Mavina Hannina Gojju (Karnataka Style Ripe Mango Curry Recipe) with cooked plain rice or Neer dosa or Chapathi.
Accompany the meal with Mustard Green Chilli Pickle and fritters like sabudana sandige or akki peni sandige.
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Ingredients: coriander (dhania),ginger,green chilli,asafoetida (hing),coconut,chaat masala powder,red chilli powder,gram flour (besan),sunflower oil making cutlets,cumin seeds (jeera),cardamom powder (elaichi),mint leaves (pudina),potato (aloo),chana dal (bengal gram dal)

Chana Dal Aloo Cutlet Recipe - Gram Dal Potato Cutlet Recipe, Coriander (Dhania) Leaves - a small bunch,Sunflower Oil - for making cutlets,2 Potatoes (Aloo) - boiled and mashed,1 tablespoon Gram flour (besan),2 tablespoons Fresh coconut - grated,1 cup Chana dal (Bengal Gram Dal) - soaked for 3 hours,Mint Leaves (Pudina) - a small bunch,1 teaspoon Cardamom Powder (Elaichi),1/2 teaspoon Red Chilli powder,1/4 teaspoon Asafoetida (hing),1/2 teaspoon Cumin seeds (Jeera),1 inch Ginger - finely chopped,2 Green Chilli - finely chopped,1 teaspoon Chaat Masala Powder, 160, Indian, To begin making the Chana Dal Aloo Cutlet recipe, first wash the chana dal and soak in water for 1 hour or more.Heat a pressure cooker and add the chana dal and water, cook for 2 to 3 whistles.Once done, strain the water from the chana dal and make a dry fine paste using a mixer grinder.Heat a teaspoon of oil and temper with cumin seeds, asafoetida and saute it for about 10 seconds.
Add ginger, coconut, red chilli powder, cardamom powder.
Saute for a few seconds.Add the chana dal paste, boiled mashed potatoes, besan, coriander leaves, mint leaves and chaat masala.
Now stir fry the dal mixture for about 2 to 3 minutes on medium to low flame until it thickens.Once it thickens, turn off the heat.Next, make flat thick medium balls and refrigerate the Chana Dal Aloo Cutlet for about 15 minutes.Heat a frying pan with oil and fry the Chana Dal Aloo Cutlet from both side for 5 minutes each or till they turn golden brown in colour.
Make sure you fry on low to medium heat to get a perfect crispness.Once done, take the Chana Dal Aloo Cutlet out on a kitchen towel to absorb the excess oil.
Serve hot.Serve Chana Dal aloo Cutlet along with Dhaniya Pudina Chutney and a cup of Masala Chai or Filter Coffee for evening snacks.
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Ingredients: tomato,sesame (gingelly) oil,curry leaves,white urad dal (split),onion,turmeric powder,chana dal (bengal gram dal),green chillies,sunflower oil,salt,tamarind paste,garlic cloves,mustard seeds,coconut,red chilli powder,water,methi seeds (fenugreek seeds),ginger,fennel seeds (saunf),poppy seeds,coriander powder

Masala Vadai Kuzhambu Recipe (Mudaliar Style Curried Fritters In Spicy Tamarind Gravy), 1 Tomato - finely chopped,3 tablespoons Sesame (Gingelly) Oil,1/2 teaspoon White Urad Dal (Split),2 Onions - finely chopped,1/4 cup Fresh coconut - grated,3 tablespoons Water,1/2 teaspoon Fennel seeds (Saunf),Salt - to taste,4 Green Chillies,1/2 teaspoon Methi Seeds (Fenugreek Seeds),6 Garlic - cloves,2 teaspoons Red Chilli powder,1/2 teaspoon Mustard seeds,15 Shallots,2 teaspoons Coriander Powder (Dhania),1 cup Chana dal (Bengal Gram Dal),1/2 teaspoon Turmeric powder (Haldi),2 sprig Curry leaves,1 inch Ginger,2 teaspoon Poppy seeds - powdered,1-1/2 tablespoon Tamarind Paste,Sunflower Oil - for frying, 95, South Indian Recipes, To begin making the Masala Vadai Kuzhambu, first prepare the masala vadais.
To do this, thoroughly wash the dal and soak in water for 2 hours.After two hours, drain the dal completely, put the dal in a mixer-grinder, add chillies, ginger and grind to a coarse paste using very little water (no more than 3 to 4 tablespoons) so that it is thick and crumbly, not runny.Add chopped onions, curryleaves, salt and mix well in a bowl.Place a kadai on the heat along with enough oil for deep frying.
Warm it to smoking point.To shape the vadais, first wet your hands.
Take a small lump of batter and bind it together between your palms, then flatten it into a 1" round patty using your fingers.Slip it gently into hot oil and fry until golden brown on both sides.
Fry vadai in batches over moderate heat turning frequently till the Vadai is golden and crisp.Drain them on a kitchen towel.To prepare the kuzhambu, place a pan over medium heat and warm some oil for tempering in it.Add Vadagam (if using) or tempering ingredients and saute lightly for 30 seconds till it starts sputtering.When the Vadagam or mustard seeds splutter, add shallots, garlic and curry leaves.
Saute for 3 -4 minutes, stirring continuously.Add in the tomatoes, salt, coriander powder, chilli powder and toss together for another 1-2 minutes.
When tomatoes become mushy add tamarind pulp/juice and combine into a thick sauce like consistency.If you are adding pulp, then add 2 cup of water.Mix well and simmer over low heat for 15 minutes, stirring occassionally.Meanwhile, grind together the ingredients listed under “masala paste” into a smooth mix, in a mixer-grinder.
Gently mix in the prepared paste into the simmering kuzhambu and simmer over low heat for 3 to 4 minutes, till well blended.Next, add the Vadai one by one into the kuzhambu and simmer for just 2 minutes.
Switch off.Masala Vadai Kuzhambu is ready to be served with piping hot steamed rice and a dollop of ghee.
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