anandhuvasudev/southindiandish huggingface dataset:
Ingredients: coriander (dhania) leaves,brinjal (baingan eggsplant),asafoetida (hing),jaggery,cloves garlic,black peppercorns,curry leaves,onion,turmeric powder,sunflower oil,salt,cardamom (elaichi) podsseeds,tamarind,coconut,mustard seeds,ginger,potato (aloo),gram flour (besan),byadagi dried chillies,cinnamon stick (dalchini),cloves (laung)

Karwar NKGSB Style Bharli Vangi Recipe - Brinjal Curry, 3 cloves Garlic,3/4 teaspoon Tamarind,1 Onion - thinly sliced,1-1/2 Onion - finely chopped,Salt - to taste,2 Whole Black Peppercorns,2 Potato (Aloo),1/2 teaspoon Mustard seeds,1/2 inch Ginger,1 tablespoon Sunflower Oil,2 Cloves (Laung),3 Byadagi Dried Chillies,1 cup Fresh coconut - grated,1/2 teaspoon Turmeric powder (Haldi),1/4 cup Coriander (Dhania) Leaves - chopped,1 inch Cinnamon Stick (Dalchini),1 Cardamom (Elaichi) Pods/Seeds,2 tablespoons Jaggery,6 Brinjal (Baingan / Eggplant),1 teaspoon Gram flour (besan),1/4 teaspoon Asafoetida (hing),1 sprig Curry leaves, 75, Karnataka, To begin making the Karwar NKGSB Style Bharli Vangi Recipe - Brinjal Curry, firstly wash the brinjals thoroughly with water.Cut off the stem and make two semi slits in it from the top to get a + sign.
This is for stuffing the masala.
Immerse in sufficient water till use.
Cut the potatoes into thick wedges or large chunks and immerse in sufficient water.Next, heat a small kadhai and add the oil.
Add to it the mentioned whole spices including cloves, cardamom, cinnamon stick, whole black peppercorns, byadgi red chillies and roast a little till they splutter.
Remove from heat and set aside to cool.Heat some oil in the same pan, add sliced onions and saute till they turn soft and transparent.Now add the coconut and roast for a while.
As soon as the coconut browns a little, switch off the flame and set aside to cool.Grind together the roasted onion coconut mixture, the roasted whole spices, ginger, garlic, tamarind and jaggery in the end using sufficient water to get a thick paste.Mix the besan in the above mixture.
It helps in thickening the gravy.Add the turmeric powder, chopped onions and salt as well, to the above mixture.
Add some chilli powder if desired.Stuff the vaangi (baingan) with this masala and keep them aside.Heat a pressure cooker and add the oil to it.
Add the mustard seeds.
When they splutter add the asafoetida and the curry leaves.After 20 seconds, add the stuffed brinjals, potatoes and the remaining masala.
Stir a little.Add water almost upto the level of the vegetable.
Close lid and cook for 3 whistles on high flame or if cooking in a saucepan, cook adding hot water as required.When the brinjals and potatoes are well cooked and the gravy has thickened, transfer to a serving bowl and garnish with chopped coriander.Serve Karwar NKGSB Style Bharli Vangi Recipe - Brinjal Curry along with Vali Bhaji Ambat and Steamed Rice for a weekday meal with your family.
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Ingredients: spring onion greens,coriander (dhania) leaves,cloves garlic,black peppercorns,coriander (dhania) seeds,onion,cumin seeds (jeera),rice noodles,chicken breasts,turmeric powder,salt,lemon,water,garlic,lemon,stalks lemongrass,coconut milk,boiled eggs,ginger,kaffir lime leaves,bean sprouts,celery

Soto Ayam Recipe - Indonesian Chicken Noodle Meal bowl, 200 grams Chicken breasts,2 Boiled egg,1 teaspoon Coriander (Dhania) Seeds,2 cups Water,2 teaspoons Garlic - fried,1 teaspoon Whole Black Peppercorns,Salt - to taste,1/4 cup Celery,2 Stalks Lemongrass,1/2 cup Coriander (Dhania) Leaves,1 teaspoon Turmeric powder (Haldi),1 tablespoon Lemon juice,1/2 cup Bean Sprouts,5 Kaffir lime leaves,2 Onions - cut into cubes,1/4 cup Spring Onion Greens,8 cloves Garlic,1 Stalks Lemongrass,1/2 cup Rice noodles,Lemon wedges - to serve,1 teaspoon Cumin seeds (Jeera),1 inch Ginger,1 cup Coconut milk, 40, Indonesian, To begin making the Soto Ayam Recipe/Indonesian Chicken Noodle Meal bowl, keep the elements ready.
 Lemon wedgesBoil the Eggs and once boiled, peel and cut into 4 wedges.
Dip the bean sprouts in a bowl of hot water for about 2 minutes and drain the water.
Keep the bean sprouts aside.
To boil the rice noodles Heat a saucepan with water, and bring it to a boil, add the noodles and boil for about 2-3 minutes.
Turn off the flame, drain the water and transfer the noodles into a strainer, hold the strainer under running water to stop the cooking process.
The noodles should be cooked but not too soft at the same time.
To make the spice paste; in a mixer jar, combine the onions, garlic, ginger,  turmeric powder, cumin seeds, coriander seeds, black peppercorns, lemongrass and grind to a fine paste using some water.
To make the coconut milk broth; in a soup pot, add the freshly ground spice paste and saute for a good six to eight minutes.
Now add the coconut milk, water, fried garlic, salt to taste, lemongrass, kaffir lime leaves, spring onions, celery leaves, chicken breast,  lemon juice and bring to a boil.
Continue to cook until the chicken breast is well boiled.
Turn off the flame, remove the chicken breast and shred it lengthwise, about 1 inch in size.
To assemble the Soto AyamIn a bowl, place the boiled noodles, pour the coconut milk broth, place some bean sprouts on the side, shredded chicken, boiled egg wedges, coriander leaves, and lemon wedges and serve hot.
Serve this Soto Ayam Recipe/Indonesian Chicken Noodle as a meal in itself.
Serve a dessert of Mango Mini Tart with Custard Recipe after this meal for a special weeknight dinner.
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Ingredients: salt,vegetable stock,ginger,cloves garlic,virgin olive oil,carrot,onion,parsley leaves,matzo meal bread crumbs,gram tofu firm,pepper,dill leaves

Vegetarian Tofu Matzo Ball Soup Recipe, 1 Onion - diced,1 tablespoon Extra Virgin Olive Oil,1/8 cup Extra Virgin Olive Oil,2 - 3 sprig Dill leaves - finely chopped,1 Onion - finely chopped,Salt and Pepper - to taste,1/2 cup Matzo Meal - or bread crumbs,100 gram Tofu - firm,1/2 cup Vegetable stock,1 inch Ginger - peeled and grated,1 Carrot (Gajjar) - cut into strips,4 - 5 Parsley leaves - finely chopped,4 cloves Garlic - fine chopped,3 - 4 Parsley leaves - finely chopped,3 cups Vegetable stock, 60, Jewish, To start making Vegetarian Tofu Matzo Ball Soup, in a small stir fry pan, heat a teaspoon of oil over medium heat.
Add garlic, ginger and saute for a minute.
Add onions and cook until soft.
Turn off the heat.In a mixing bowl mix the matzo meal (or bread crumbs), sautéed onion, salt and pepper to combine.In a Food processor or blender, combine the tofu, vegetable broth, parsley and remaining oil until it forms a smooth paste.
Add the tofu mixture to the matzo meal mixture and mix to combine.
Cover the bowl and refrigerate the batter overnight or for 5 - 6 hours.To make the soup, in a saucepan heat the oil over medium heat.
Add the onion, carrot and cook for few minutes or until the vegetables are tender.
Add the hot vegetable broth, chopped parsley and dil.
Season with salt and pepper to taste.
Bring to a boil, reduce the heat and simmer for till the vegetables are tender.While soup is simmering, divide the matzo ball mixture into small equal portions and shape into small size balls.
Add the Tofu Matzo balls to the soup, simmer for 15 to 20 minutes or until they float to the surface and are cooked through.
Turn off the heat.
Serve Vegetarian Tofu Matzo Ball Soup along with Herb Mushroom Bruschetta.
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Ingredients: basmati rice,salt,arhar dal (split toor dal),asafoetida (hing),fennel seeds (saunf),water,white urad dal (split),dry red chillies,cumin seeds (jeera),green moong dal (split),turmeric powder,sunflower oil

Chettinad Mixed Bean Adai Recipe, 1 cup Basmati rice,1/2 teaspoon Turmeric powder (Haldi),1/4 cup Arhar dal (Split Toor Dal),1/4 cup White Urad Dal (Split),3 Dry Red Chillies,1/4 cup Green Moong Dal (Split),1 teaspoon Cumin seeds (Jeera),1 teaspoon Fennel seeds (Saunf),1/4 teaspoon Asafoetida (hing),2 cups Water,Sunflower Oil - as required,1 teaspoon Salt, 20, South Indian Recipes, To begin making the Chettinad Mixed Bean Adai recipe, soak dals and rice in water for about 4 hours.
Drain water completelyTransfer the soaked and drained ingredients to a blender.
Add red chilies, cumin seeds, fennel seeds, asafetida powder and turmeric powder to the dal.Grind to a coarse batter with a thick consistency.
The batter should be thick than the normal one.Transfer the batter to the bowl and season with salt.Combine all the ingredients well.
The batter should have a thick dropping consistency.
If you feel the batter is too thick, add water as requiredHeat an iron skillet or dosa tawa.
Spread oil evenly on the tawa.Pour a ladle of batter in the center of the tawa and spread evenly on all the sides in the form of a circle.Drizzle oil around the edges and on the center of the circle.Cook till the adai is golden on the top.
Then flip the adai and cook until the other side is golden and crisp.Repeat the same for the remaining amount of batter.Feel free to add toppings like finely chopped onions, finely chopped chilies and coriander leaves on the top of the dosa.Prepare Chettinad Mixed Bean Adai and serve it with South Indian Coconut Chutney or Dhaniya Pudina Chutney for breakfast or as a tea time snack.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/KarthikaKrishnan/Chettinad_Mixed_Bean_Adai.jpg, 12
Ingredients: tomato,salt,cumin powder (jeera),ginger,kashmiri red chilli powder,ginger jullienes,paneer,onion,cumin seeds (jeera),kasuri methi (dried fenugreek leaves),butter,garam masala powder,sunflower oil

Restaurant Style Paneer Lababdar Recipe, 1 teaspoon Kashmiri Red Chilli Powder,1/2 teaspoon Cumin powder (Jeera),2 teaspoons Kasuri Methi (Dried Fenugreek Leaves),2 teaspoons Sunflower Oil,200 grams Paneer (Homemade Cottage Cheese) - cut into triangles,1 teaspoon Garam masala powder,2 tablespoons Fresh cream,1 teaspoon Cumin seeds (Jeera),1 inch Ginger - grated,Salt - to taste,1 Onion - finely chopped,3 Tomatoes - pureed,2 teaspoons Butter,1 inch Ginger - cut into jullienes for garnish, 30, North Indian Recipes, To begin making the Restaurant Style Paneer Lababdar Recipe, make a puree of the tomatoes using mixer grinder and keep aside.Heat oil and butter in a pan, add the cumin seeds and let it crackle.
Add the onion and saute until it turns translucent.Add the grated ginger, tomato puree and cook until the raw smell goes away.
Add the kashmiri red chilli powder, cumin powder, garam masala and mix well.Add half a cup of water and let the gravy simmer for 5 minutes.
Now, add the paneer triangles, crushed kasuri methi, mix well and let it simmer for another 5 minutes.Switch off the heat, add in the fresh cream and mix well.
Garnish with ginger juliennes and serve hot.Serve the Restaurant Style Paneer Lababdar Recipe along with Paratha, Aloo Gobhi Ki Sabzi and Methi Matar Pulao for the weekend brunch.
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Ingredients: rolled oats not the quick variety,salt,wheat flour,butter vegan version coconut oil,heavy whipping cream,dried rose,dark chocolate,brown sugar (demerara sugar),cocoa powder,butter

Chocolate And Salted Caramel Tart Recipe, 1/4 cup Honey,1 cup Heavy whipping cream,300 grams Dark chocolate - chopped into small pieces,Dried rose petals - for garnish (optional),100 grams Butter (unsalted) - for a vegan version use 1/3 cup slightly melted coconut oil,2/3 cup Brown Sugar (Demerara Sugar),100 grams Butter,1/4 cup Heavy whipping cream,1/4-1/2 teaspoon Salt,1 1/4 cups Rolled Oats - not the quick cooking variety,2 tablespoons Cocoa Powder,3/4 cup Whole Wheat Flour, 95, Continental, To begin the preparation of Chocolate And Salted Caramel Tart, first preheat oven to 180C.In a food processor/mixer, add oats, whole wheat flour and cocoa powder; pulse till the oats are coarsely ground.
Add honey and butter or coconut oil and pulse again till everything is mixed together and resembles wet sand.Press this mixture (I used my fingers) into the bottom and up the sides of a 9 inch round tart tin.Bake in the preheated oven for 20-25 minutes.Heat brown sugar and butter in a medium pan over medium heat, whisking constantly.
Once the mixture starts to bubble, cook for a minute.
Remove from the heat and slowly whisk in the cream until smooth.
Add 1/4 teaspoon salt and stir to mix.
Let the caramel cool, taste and add more salt if required.Place chocolate in a heat proof bowl.
Heat the cream till almost boiling and add it to the chocolate.
Let sit for 2-3 minutes and then stir gently till you have a smooth ganache.
If any chocolate pieces remain, place bowl in the microwave for 20-30 seconds, till all the chocolate has melted.
Let the ganache cool before using.Pour the caramel into the baked and cooled tart crust, refrigerate for 30 minutes to let the caramel set.Then pour the chocolate ganache on top and let it set; store covered in the refrigerator.Garnish with dried rose petals.Serve the Chocolate And Salted Caramel Tart as a delicious dessert at your next dinner party.
You can serve it after a meal of  Schezwan Noodle Sandwich Recipe or American Chop Suey Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Singh/Chocolate_and_Salted_Caramel_Tart_with_a_honey_oat_and_whole_wheat_flour_crust.jpg, 10
Ingredients: salt,ginger,amchur (dry mango powder),asafoetida (hing),coriander (dhania) leaves,red chilli powder,cumin seeds (jeera),baby potatoes,coriander powder,turmeric powder,sunflower oil

Jeera Hing Aloo Recipe - No Onion No Garlic Recipe, 500 grams Baby Potatoes,1/2 teaspoon Turmeric powder (Haldi),Sunflower Oil - as required,Coriander (Dhania) Leaves - as required,1/2 teaspoon Coriander Powder (Dhania),1/2 teaspoon Amchur (Dry Mango Powder),1 teaspoon Red Chilli powder,1-1/2 tablespoon Cumin seeds (Jeera),1/2 teaspoon SSP Asafoetida (Hing),Salt,1 teaspoon Ginger - finely chopped, 40, Indian, To begin making the Jeera Hing Aloo recipe, wash and clean the potatoes.
In a pressure cooker add the potatoes along with some water and salt.
Close the pressure cooker and pressure cook for 2 whistles.
Turn off the flame and allow the pressure to release naturally.
Once the pressure has released naturally, open the pressure cooker and drain off all the excess water.
Peel the baby potatoes and set aside.
In a wide pan heat oil.
Add cumin seeds and hing.
After it crackles, add the ginger and mix well.Add red chilli powder, turmeric powder, coriander powder, salt and give it a quick mix and then add potatoes immediately.Mix gently so all the spices are coated all over the potatoes.
Sauté for 5 minutes on low flame until the potatoes get a lightly roasted texture and a good outer crust.Add amchur powder, give the Jeera Hing Aloo a good mix.Turn off the heat and garnish the Jeera Hing Aloo Sabzi with coriander leaves and serve hot.Serve Jeera Hing Aloo Sabzi as an appetizer or as side dish with Phulka or Whole Wheat Lachha Paratha and Gujarati Kadhi for an everyday meal.
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Ingredients: salt,coriander (dhania) leaves,mozzarella cheese,red chilli flakes,salted butter,onion,lemon,sweet corn,potato (aloo),dried oregano

Cheesy Potatoes Recipe, 2 teaspoon Lemon juice,Coriander (Dhania) Leaves - few sprigs,2 teaspoon Salted butter,1 cup Sweet corn - boiled,Red Chilli flakes - as needed,1 Onion - finely chopped,Salt - as per taste,1/2 cup Mozzarella cheese,Dried oregano - as required,4 Potatoes (Aloo) - boiled, 50, Indian, To begin making the Cheesy Potatoes Recipe, first boil the potatoes and peel them.
Once it is done, cut them into thick round slices.Heat butter in a heavy bottomed pan and add onions in it.
Saute it till the onions turn translucent.
Once they turn translucent, add corns and salt in it.Now sprinkle some oregano flakes, red chilli flakes and mix it well.Lastly, add lime juice and switch off the flame.
Now take a flat pan and brush it with little oil.Then put the sliced potatoes on it.
Roast them and flip them till they turn little golden in colour.Now sprinkle some salt on the potatoes and switch off the flame.Take one potato slice and place your ready corns on it.
Sprinkle the mozzarella cheese on the top.If the potatoes are hot the cheese will melt very soon, but if they have turned little cold then you can put in microwave for few seconds to melt the cheese.Lastly, garnish it with coriander leaves.
Serve Cheesy Potatoes as a tea time snack with a hot cup of Masala Chai or Filter Coffee., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Neha_paliwal/Cheese_Potato.jpg, 10
Ingredients: tomato,salt,ginger,fennel seeds (saunf),red chilli powder,cloves garlic,curry leaves,onion,mutton (s flavour),black pepper powder,turmeric powder,coriander powder,coconut oil,garam masala powder

Kerala Mutton Roast Recipe - Kerala Mutton Masala, Salt - as per your taste,1/2 teaspoon Fennel seeds (Saunf),2 sprig Curry leaves,1 Tomato - finely chopped,1/2 teaspoon Black pepper powder,3/4 teaspoon Red Chilli powder,1/2 teaspoon Garam masala powder,1 Onion - finely chopped,6 cloves Garlic - finely chopped,2 inch Ginger - finely chopped,1/4 teaspoon Coriander Powder (Dhania),500 grams Mutton - with bone (adds flavour),1/4 teaspoon Turmeric powder (Haldi),3 tablespoons Coconut Oil, 65, Kerala Recipes, To begin making Kerala Mutton Roast Recipe, wash and clean the mutton pieces well.
In a pressure cooker, combine the mutton pieces, pepper powder, salt, turmeric powder and mix well.Add 1 cup of water.
Close the pressure cooker and place on high flame.Once the first whistle blows, reduce the flame to low and then let it continue to be on low flame for another 30 minutes.
After 30 minutes, turn off the heat and allow the pressure to release naturally.
Transfer the mutton pieces in a bowl and keep the stock aside.
The stock will be utilized later.
In a deep pan or wok add coconut oil on medium heat.
Once the oil is hot, add sliced onion and saute for about 3-4 minutes until the onions become soft and translucent.Now add fennel seeds, ginger, garlic and curry leaves and let it cook for 2 minutes.
To the onion mix, add red chilli powder, turmeric powder, coriander powder, garam masala powder salt and stir well.
Saute for a couple of minutes until the Kerala Mutton Roast masala comes together.Once the raw smell of the masala is gone, add the chopped tomatoes and cook until soft and mushy.
This will take about 2 to 3 minutes.At this stage add the mutton stock and the mutton pieces into this Mutton Roast masala.
Let this cook on medium to high flame until the Kerala Mutton Roast becomes semi dry.Once the Kerala Mutton Roast Recipe is done, turn off the heat, check the salt and spice levels and adjust to suit your taste.Serve Kerala Mutton Roast along with Kerala Style Pulissery Recipe (Mor Kuzhambu) and Steamed rice for a complete meal or can be eaten along with Rotis, Ghee Roast Dosa or Kerala Style Appams.
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Ingredients: vivatta maida,sugar,horlicks,salted butter

Horlicks Cookies Recipe, 1/3 cup Sugar - granulated,1/2 cup Salted butter - at room temperature,5 tablespoons Horlicks,1 cup Vivatta Maida, 25, Continental, To begin making the Horlicks Cookies recipe, preheat your oven to 160 C or 325 F.Line a cookie sheet with parchment or grease well.
Add horlicks and flour in a bowl and whisk it properly.
Keep it aside.Using an electric mixer or wooden spoon, beat the butter and sugar until light and fluffy.
Add the flour, horlicks mixture and beat until a soft dough forms.Make balls of one teaspoonful of dough and place 2 inches apart on your prepared sheet.Using a fork, press down to flatten slightly and give the ridged pattern or just press down with your finger.
Bake at 160C / 325F for 12 to 15 minutes until browning on the edges.
They will still be soft to touch.
Cool on pan for 5 minutes and then completely on a wire rack.Serve Horlicks Cookies along with Espresso Coffee for your tea time break.
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Ingredients: salt,del monte corn kernels,virgin olive oil,basil leaves,jalapenos,lemon,black pepper powder,mint leaves (pudina),watermelon

Watermelon And Corn Salad Recipe - A Refreshing Summer Salad, 1 tablespoon Lemon juice,1 tablespoon Extra Virgin Olive Oil,Salt - to taste,1/4 cup Mint Leaves (Pudina) - washed and chopped,1/2 teaspoon Black pepper powder,2 tablespoons Pickled Jalapenos - chopped,1 teaspoon Honey,1 cup Del Monte Whole Corn Kernels,2 cups Watermelon - peeled and diced,1/4 cup Basil leaves - washed and chopped, 15, Continental, To begin making the Watermelon and Corn Salad, let us cook the corn in a pressure cooker.Place the pressure cooker on the flame, add 1 cup of raw corn kernels and ½ a cup of water, close the cooker and pressure cook for one whistle.
Turn off the flame and release the pressure.Drain the corn and set aside.Transfer the corn into a mixing bowl along with the diced watermelon and place this bowl in the refrigerator and allow to chill.In the meanwhile, to make the Basil and Mint dressing, combine the ingredients- basil leaves, mint leaves, lemon juice, salt, black pepper powder, pickled jalapenos, olive oil and honey in a mixer jar.
Make a coarse paste out of these ingredients.Transfer this dressing into the bowl with watermelon and corn, toss properly that watermelon and corn is properly coated with the dressing and serve.Serve this Watermelon and Corn Salad along with Chilled Spinach And Cucumber Soup Recipe and Herb Mushroom Bruschetta Recipe for light summer meal.
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