anandhuvasudev/southindiandish huggingface dataset:
Ingredients: paneer,milk,saffron strands,sugar,badam (almond),cardamom powder (elaichi)

Paneer And Almond Milk Recipe, 1/2 cup Paneer (Homemade Cottage Cheese) - grated,1/2 cup Badam (Almond) - soaked and peeled,12 Badam (Almond) - soaked,1/2 teaspoon Cardamom Powder (Elaichi),4 cup Milk,1/2 cup Sugar,Saffron strands - Few, 60, Indian, To begin making Paneer And Badam Milk, take 1/2 cup almonds and grind them in a blender with a little bit of water.Grind them until you get a smooth and fine mixture and keep it aside.
Now add milk to a saucepan and bring it to boil.Once the milk is boiled, add the grated paneer.
Cook it further on medium to slow heat till it becomes thicker.Once the paneer and paneer mixture has thickened and reached the desired consistency, add sugar, almond paste, chopped almonds, green cardamom powder and saffron strands to the milk.
Mix everything well and garnish with saffron strands.Serve Paneer And Badam Milk during the Holi festival to your guests with some snacks like Hari Matar ke Pakode and Namak Para.
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Ingredients: salt,cumin powder (jeera),green chilli,coriander (dhania) leaves,red chilli powder,water,gram flour (besan),curd,fish fillet,lemon,cumin seeds (jeera),mint leaves (pudina),turmeric powder,sunflower oil

Fish Jaismandi Recipe - Rajasthani Steel Fish in Creamy Gravy, 1 cup Curd (Dahi / Yogurt),1 Green Chilli,1/8 teaspoon Turmeric powder (Haldi),Coriander (Dhania) Leaves - as required,2 teaspoon Sunflower Oil,Salt - to taste,Mint Leaves (Pudina) - as required,1/4 teaspoon Cumin seeds (Jeera),100 ml Fresh cream,4 teaspoon Gram flour (besan),3/4 teaspoon Turmeric powder (Haldi),1/4 teaspoon Red Chilli powder,Water - to make the batter,300 grams Fish fillet,1/2 teaspoon Lemon juice,1/4 teaspoon Cumin powder (Jeera),4 teaspoon Sunflower Oil, 45, Rajasthani, To begin making the Maachli Jaisamandi recipe, firstly wash the fish fillet and cut into 8 equal pieces.
Rub the pieces of fish with salt and rest them for 10 minutes.Take a bowl and mix together the ingredients for batter properly including gram flour, turmeric powder, jeera powder, water..
Make sure that there are no lumps in it.
Take a tall glass and beat well all the ingredients for gravy except oil and cumin seeds.Prepare the green chutney by add coriander leaves, mint leaves, green chilies and lemon juice into a mixer.
Grind until it forms a smooth paste.
Add salt and check for taste.
To make the fish sandwich, layer one fish piece with the green chutney, then close with the second one.
Finish making with the rest.
Dip the fillet in light batter.Heat a heavy bottomed pan with oil.
Dip the sandwiched fillets of fish in the batter and add them one by one.
Shallow fry the fish sandwiches for a minute and flip onto the other side.
Fry the fish for another minute or 2 and take them off the flame and keep aside.
In the same wok add some more oil on a low flame and add cumin seeds.
Let the cumin seeds crackle.
Add the gravy mixture into the wok.
Let it cook until a few bubbles start to appear.
Turn off the flame.
Pour the gravy in a serving bowl and place the fried fish in it.
Garnish with coriander leaves and serve hot.Serve Maachli Jaisamandi along with Garlic Naan, Burani Raita and Jeera Rice for a weekday meal and enjoy with your family.
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Ingredients: coriander (dhania),cumin powder (jeera),salt,tofu crumbed,chaat masala powder,sunflower oil showfry,gram flour (besan),badam (almond),potato (aloo),beetroot,green chillies

Beetroot And Tofu Patty Recipe, 1/2 teaspoon Cumin powder (Jeera),2 Potatoes (Aloo) - boiled and mashed,1 tablespoon Gram flour (besan),Salt - to taste,100 grams Tofu - crumbed,1 Green Chillies - finely chopped,Coriander (Dhania) Leaves - small bunch,Sunflower Oil - to shallow-fry,1/4 cup Badam (Almond) - powdered,1 Beetroot - peeled,1 teaspoon Chaat Masala Powder, 90, Indian, To begin making making the Beetroot And Tofu Patty Recipe, we will pulse all the ingredients except oil in the food processor or blender, without adding any water.Once you pulse and get all the ingredients mashed, remove from the processor and transfer to a bowl.
Check the salt and spice levels and adjust to suit your taste.Shape the beetroot tofu pattie mixture into lemon size balls and flatten them a little between your palms.
It's a good idea to oil your palms and fingers before you begin shaping the patties, so they don't stick to your palms.Once you have shaped the Beetroot And Tofu patties, we will pan fry them on a preheated iron skillet.
Place the shaped beetroot patties on the preheated skillet, drizzle some oil over the patties and cook them until evenly brown on both sides.Once the Beetroot And Tofu Patty is cooked transfer them onto a serving late and serve.Proceed the same way with the remaining patties.Serve the Beetroot And Tofu Patty Recipe along with a yogurt dip for your parties or along with Green Chutney Recipe  and  Masala Chai Recipe as a tea time snack.
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Ingredients: salt,boneless chicken,white pepper powder,cardamom (elaichi) podsseeds,coriander (dhania) leaves,ginger garlic paste,curd,onion,toma,butter,cinnamon powder (dalchini)

Chicken In White Gravy Recipe, 300 grams Boneless chicken,1 cup Curd (Dahi / Yogurt),1 teaspoon Salt,3 teaspoon Ginger Garlic Paste,Coriander (Dhania) Leaves - for garnish,2 tablespoon Butter,1 Cardamom (Elaichi) Pods/Seeds,Tomato - for garnish,1-1/2 teaspoon White pepper powder,1 Cinnamon Powder (Dalchini),1 Onion - thinly sliced, 25, Indian, To begin making the Chicken In White Gravy recipe, melt butter in a pressure cooker, add onions, cardamom and cinnamon and sauté till the onions turn golden.Next add ginger garlic paste and sauté for a couple of minutes till the raw smell goes away.
At this stage add curd and mix well.
Next add in the chicken pieces, salt and white pepper powder and mix well.Add 1/3 cup water and close the lid of the pressure cooker.
Pressure cook for 2 whistles and switch off the gas.Once the pressure has released transfer to a serving bowl.
Serve Chicken In White Gravy along with Garlic Naan and some Pickled Onions for a complete meal.
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Ingredients: salt,rice,asafoetida (hing),coconut,black urad dal (split),sunflower oil

Karwar Style Yerappe Ani Recipe- Rice and Black Split Gram Fried Dumpling, 2 tablespoons Fresh coconut - grated,Sunflower Oil - for cooking,Salt - to taste,1/2 teaspoon Asafoetida (hing),1/2 cup Black Urad Dal (Split),1/2 cup Rice, 510, Karnataka, We begin making the Karwar Style Yerappe Ani Recipe (Rice and Black Split Gram Dumpling) by soaking the split gram and the rice in separate bowls for 8 hours.Then grind the split black gram to a smooth paste first and pour into a bowl, then grind the rice to a coarse paste and mix it with the gram.To the mixture add grated coconut, salt and hing and mix well.Heat the Kuzhi Paniyaram Pan, add a teaspoon of oil in each hole, once it is heated, using a spoon add two tablespoons in each hole.
Cook on either side for 5 minutes.Serve the Karwar Style Yerappe Ani Recipe (Rice and Black Split Gram Dumpling) along with Date and Tamarind Chutney Recipe | Khajur Imli Chutney  to enjoy your breakfast.
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Ingredients: amchur (dry mango powder),coriander (dhania) leaves,salt sendha namak,red chilli powder,cumin seeds (jeera),ghee,oil,mint leaves (pudina),potato (aloo),turmeric powder,green chillies

Khatte Pudina Aloo Recipe - Tangy Mint Potatoes, Salt - to taste or sendha namak,2 Green Chillies,5 Potatoes (Aloo) - boiled,Ghee - or cooking oil as required,1/3 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1/4 cup Mint Leaves (Pudina),1/2 cup Coriander (Dhania) Leaves,1-1/2 teaspoon Amchur (Dry Mango Powder), 25, Indian, To begin making Khatte Pudina Aloo Recipe, wash and boil some potatoes in water until al dente.
Peel off their skin and cut them into cubes, set aside.
You can also use baby potatoes for this.In a blender, add some washed coriander and mint leaves separated from their stems and also green chilies.
Blitz them and make a smooth puree.
Set aside.In a pan or wok add some ghee or clarified butter.
The vegans can substitute it with cooking oil.Add cumin seeds and wait for them to sputter.Add the mint coriander puree and cook for a minute until the rawness fades away.
This will take about 3 to 4 minutes.Once done, add in the red chilli powder, turmeric powder, amchur powder and salt to taste.
Mix well and let it cook for about a minute.After a minute, add the min puree, mix well and cook for about 2 minutes.After 2 minutes, add in the cubed boiled potatoes and toss them in the masala.Add a little water and keep it on simmer till the potatoes absorb all the spices and the liquid evaporate.Serve hot and enjoy the Khatte Pudina Aloo.
Serve Khatte Pudina Aloo Recipe along with Panchmel Dal and Phulkas for a weekday meal.
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Ingredients: salt,red chillies,mustard seeds,asafoetida (hing),cloves garlic,sunflower oil

Red Chilli Thecha - Maharashtrian Style Red Chilli Chutney Recipe, Salt - to taste,15 cloves Garlic - chopped,15 Fresh Red chillies - chopped,2 teaspoons Mustard seeds,1/2 teaspoon Asafoetida (hing),2 tablespoons Sunflower Oil, 30, Maharashtrian Recipes, To begin making the Red chilli Thecha Recipe, first grind together the red chillies, garlic and salt to a coarse paste in a mortar and pestle or a blender.Transfer the  ground chillies in a bowl or a bottle.In a tadka pan heat the oil.Add the mustard seeds and once they splutter take the pan off the heat and add the hing.Pour this tempering  over the red chilli paste and mix.
Refrigerate the Red Chilli Thecha in an airtight bottle to use as and when you require.
Serve Red Chili Thecha with Bhakri or  Roti and Dal Vangi Recipe for a wholesome meal.
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Ingredients: tomato,salt,sunflower oil,mozzarella cheese,water,red chilli flakes,red yellow green bell pepper (capsicum),onion,black olives,sooji (semolina rava),rice flour,dried oregano

Instant Rava Pizza Uttapam Recipe, 1 tablespoon Dried oregano,Salt - to taste,2 Onion - diced,1 cup Mozzarella cheese - grated,1 Red Yellow or Green Bell Pepper (Capsicum) - diced,3/4 cup Water - (add more if required ),1 teaspoon Red Chilli flakes,1/2 cup Rice flour,Sunflower Oil - to cook,1 Tomato - deseeded and diced,4 Black olives - sliced,1 cup Sooji (Semolina/ Rava), 35, South Indian Recipes, To begin making Instant Rava Pizza Uttapam Recipe, take a mixing bowl and make a thick batter with rava and rice flour using water, and salt to taste.
Whisk well, and allow to rest for 15 minutes.Heat a large frying pan or dosa tawa, and brush a bit of oil, and once the tawa is hot, pour a ladle full of batter to make a mini uttapam like a pancake.Cook until bottom sides turns light brown (mine took an approximate 2 minutes).Flip it gently and cook another side over medium flame until bottom surface turns light brown in colour and gets cooked.Flip it again, now top with chopped vegetables like tomato, onion, bell pepper, black olives and mozzarella cheese.
Cover the pan with a lid to allow the cheese to melt on low flame for 2 -3 minutes.Switch off the flame and take out on a serving plate.
Sprinkle oregano, chilli flakes, and serve.
Make other uttapams in the similar way and serve.Serve Instant Rava Pizza Uttapam Recipe along with Tandoori Potato Wedges Recipe and Masala Soda Shikanji Recipe for a weekend lunch or brunch.
You can also serve Mango Ice Cream with this to end the meal on a sweet note.
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Ingredients: salt,mustard seeds,asafoetida (hing),amla (nellikai gooseberry),black peppercorns ground,gawar phali (kothavarangai cluster beans),cumin seeds (jeera),mustard oil you can oil,coriander powder,turmeric powder,green chillies

Crispy Amla Gawar Pod Sabzi Recipe, 3 tablespoon Mustard oil - you can use any oil,1 Amla (Nellikai/ Gooseberry),Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Coriander Powder (Dhania),1 teaspoon Mustard seeds,1/2 teaspoon Whole Black Peppercorns - freshly ground,500 grams Gawar Phali (Kothavarangai / Cluster beans),2 Green Chillies - slit lengthwise (adjust),1 teaspoon Turmeric powder (Haldi),1 pinch Asafoetida (hing), 45, Rajasthani, To prepare Crispy Gawar Phali Sabzi Recipe, wash the gawar beans well and chop off the ends.If the beans are too long then cut them half lengthwise.Shred amla with a fine grater and keep aside.Heat oil in a Kadai/wok.Add hing, mustard seeds, and cumin seeds and let them splutter.Add green chillies and amla and fry for few seconds.Add the cluster beans/guar/gawar phali.Add dhaniya powder, haldi powder, salt, and stir well.Cover and pour little water on the lid for faster and non-sticky cooking.Cook for 12-20 minutes (Gawar phali may take long time to cook if the beans are thicker.
So cooking time may vary).When the gawar phali is fully cooked drain the water on the lid and leave it covered for few minutes so that it turns crispy.Keep stirring in between to avoid burning.For faster cooking, instead of covering for last few minutes, you can sauté the cooked gawar phali on high heat in open wok till it turns crispy while continuously stirring.Add black pepper, stir well and switch off the gas.Serve Crispy Gawar Phali Sabzi Recipe hot with Curry of your choice.
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Ingredients: salt,ragi seeds,idli rice,ghee make dosas,methi seeds (fenugreek seeds),white urad dal

Healthy Homemade Ragi Dosa Recipe, 4 teaspoon Salt,1 cups Idli Rice,2 cups White Urad Dal (Whole),2 cups Ragi Seeds,3 teaspoon Methi Seeds (Fenugreek Seeds),Ghee - to make dosas as needed, 390, South Indian Recipes, To begin making the Healthy Ragi Dosa Recipe, we need to make sure we have Ragi Idli Dosa batter.Here is how you can make the Homemade Ragi Idli & Dosa Batter Recipe.Heat the skillet on medium heat and pour a ladleful of ragi dosa batter over the skillet and spread the batter evenly using a spiral motion from inside out.Pour a teaspoon of ghee around the edges and increase the heat and cook the ragi ghee roast dosa for couple of minutes until the bottom of the dosa starts to turn golden brown.Turn the ragi ghee roast dosa over carefully and cook the other side for a few seconds.Turn over again and then fold them into half or roll them into a cylinder.
Once done, serve the ragi ghee roast dosa hot.Serve the Ragi Dosa Recipe along with Thakkali Vengaya Sambar, Tomato Onion Chutney and Coconut Chutney, it tastes absolutely delectable.
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Ingredients: salt,red chilli powder,sooji (semolina rava),turmeric powder,banana,sunflower oil

The Goan Kelyachyo Fodi Recipe (Spicy & Crispy Pan Fried Banana Recipe), 1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,2 Raw Banana,Sunflower Oil - as needed,1/2 cup Sooji (Semolina/ Rava),1 teaspoon Turmeric powder (Haldi),1/2 teaspoon Red Chilli powder, 55, Goan Recipes, To begin making the The Goan Kelyachyo Fodi Recipe, first wash and peel the plantain with a peeler.Smear oil in your fingers and palms, so the banana starch does not stick to your skin and also prevents it from getting dark.Cut the plantain into half and and then slice it lengthwise of 1/4 inch thickness.
Soak the slices of the plantain in water for 20 minutes.Combine the chili powder, turmeric powder and salt in a small bowl.After 20 minutes, drain the excess water and coat the raw bananas with this chilli and turmeric mixture.Allow it to rest in the chilli marinade for another 10 minutes.In another wide platter, combine the ingredients for the coating and keep it aside.Heat a couple of tablespoons of oil in the frying pan on medium heat.Dip the marinated raw banana in the spicy sooji mixture and toss it well so it coats the banana all around.
Place the sooji coated bananas on in the frying pan and fry until cooked through and browned well on medium heat.This would take anywhere between 8 to 10 minutes.
Covering the pan halfway through also helps cook the bananas from the inside.
Flip and cook until both sides are cooked and crisp.Serve the The Goan Kelyachyo Fodi (Spicy & Crispy Pan Fried Banana) as a tea time snack or as an appetizer for parties.
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Ingredients: yellow bell pepper (capsicum),salt,red bell pepper (capsicum),del monte penne rigate pasta,basil leaves,milk,mozzarella cheese,cloves garlic,carrot,virgin olive oil

Veggie Penne Pasta Recipe In Creamy Roasted Carrot Sauce, 1/4 cup Mozzarella cheese,2 Carrot (Gajjar) - chopped,300 grams Del Monte Penne Rigate Pasta,1 Yellow Bell Pepper (Capsicum) - chopped,Salt - to taste,1 Red Bell pepper (Capsicum) - chopped,1/2 cup Milk,3 sprig Basil leaves - for garnish,Extra Virgin Olive Oil - for cooking,4 cloves Garlic - chopped, 50, Italian Recipes, To begin making the Veggie Penne Pasta Recipe, we will first cook the Pasta and keep it aside.*To Cook the Pasta:Start by boiling the Del Monte Penne Rigate Pasta in hot water, keep a saucepan filled with water over a medium heat.Drop in the Penne pasta and a pinch of salt and leave it to boil.
Boil the pasta till it gets cooked until you get a biting consistency which is the al dente.Strain the water from the cooked penne pasta and rinse it under cold water.
Drain all the water and drizzle olive oil over the pasta so it does not stick to each other.*To Make the Sauce: To make the sauce heat a sauce pan with oil.
Once the oil is warm, add garlic and let it saute for about 30 seconds.After 30 seconds, add in the carrots, red bell peppers, yellow bell peppers and roast them well till it becomes soft.Cool it down, and grind the vegetables in a mixer to a very smooth paste.Heat a sauce pan, add the ground mixture and milk, whisk it well.
Season the sauce with salt and pepper.
Leave it to thicken little.Add the boiled pasta and coat the pasta well with the creamy vegetable sauce and check for seasoning again and adjust it according to your palate.
Preheat the oven to 180 degree Celsius to 10 minutes.
Add the Veggie Penne Pasta Recipe In Creamy Roasted Carrot Sauce into a baked ceramic pan and sprinkle mozzarella cheese on top of the pasta and bake it for 10 minutes until the cheese melts.
Garnish it with basil leaves and serve.
Serve the Veggie Penne Pasta Recipe along with a Light And Healthy Spinach Soup to make a delightful meal for kids.
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Ingredients: tomato,cumin powder (jeera),coriander (dhania) leaves,cloves garlic,onion,chicken breasts,turmeric powder,salt,mustard oil,mint leaves (pudina),green chutney (coriander mint),garam masala powder,red chilli powder,lemon,puris used pani puri,kasuri methi (dried fenugreek leaves),butter,ginger,hung curd (greek yogurt),amchur (dry mango powder),tomato ketchup,coriander powder

Delicious Butter Chicken Pani Puri Recipe, 2 teaspoon Lemon juice,1/4 cup Green Chutney (Coriander & Mint),1 teaspoon Cumin powder (Jeera),2 tablespoons Mint Leaves (Pudina),Puris used for Pani Puri,Coriander (Dhania) Leaves - to garnish,1/4 cup Hung Curd (Greek Yogurt),1 teaspoon Garam masala powder,Salt - to taste,2 tablespoons Coriander (Dhania) Leaves,1 inch Ginger - finely chopped,4 cloves Garlic - finely chopped,Pickled onions,1/2 teaspoon Mustard oil,1 teaspoon Kasuri Methi (Dried Fenugreek Leaves),1/2 teaspoon Turmeric powder (Haldi),3 teaspoons Red Chilli powder,2 tablespoon Butter,1 Chicken breasts - shredded,1 teaspoon Honey,1-1/2 teaspoon Coriander Powder (Dhania),1/8 cup Tomato Ketchup,1 teaspoon Amchur (Dry Mango Powder),1/4 cup Homemade tomato puree, 50, Indian, To begin making the Butter Chicken Pani Puri recipe, we start with the chicken marination.Wash the chicken thoroughly and drain out all the water.In a big mixing bowl, add thick curd, ginger-garlic paste, turmeric powder, coriander powder, red chilli powder, raw mango powder, cumin powder, garam masala, honey, mustard oil, tomato puree, tomato ketchup, kasuri methi, Mint leaves, coriander leaves, lemon juice and salt.
Mix well.Add the shredded chicken breast to the marination masala and let it sit there for about 30 minutes In a kadai, heat butter, add all the contents of the butter chicken marination.
Cover and let it cook on medium flame for 20 mins or until done.
Allow to cool.You need a semi-gravy butter chicken for this appetizer.
Cook until the chicken is cooked and the masala has completely coated the chicken.*For the Mint Yoghurt DipTo begin the mint yoghurt dip, mix the Dhaniya Pudina Chutney  in a bowl and whisk in the curd/dahi.
 *To assemble the Butter Chicken Pani Puri  Place the pani puri, puris in a platter, lightly tap the top of the puri to make a half inch hole.Fill in about half a tablespoon of the butter chicken,serve with some pickled onions, drizzle mint yoghurt dip and garnish with coriander.If you wish to use homemade puris, try this Puri for Pani Puri / Golgappa/ Puchka Recipe Serve this Butter Chicken Pani Puri Recipe as a party appetizer along with Achaari Paneer Mini Bread Bowl With Cheesy Twist Recipe and Macher Chop Recipe (Bengali Style Fish Croquettes) for you high tea party.
If you make extra Butter Chicken, you can roll into a paratha and also make it into a roll for a quick dinner.
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Ingredients: ginger,spring onion (bulb greens)with leaves,cloves garlic,sesame (gingelly) oil,rice vinegar,light soy sauce,green chillies,momos

Vegetarian Wonton Soup Recipe, 1 inch Ginger - grated,1 teaspoon Light soy sauce,1/2 teaspoon Sesame (Gingelly) Oil,1 or 2 Green Chillies - finely chopped,2 to 3 Spring Onion (Bulb & Greens) - finely chopped with leaves,1 clove Garlic - finely chopped,8-10 Momos - only filled and shaped,1 teaspoon Rice Vinegar, 50, Fusion, To begin making the Vegetable Wonton Soup, first get the momos ready.
Do not steam them, as we will be cooking it in the soup base.
Keep the filled.Keep the filled non-steamed momos covered with a damp muslin cloth until we make the soup broth.To begin making the soup broth, heat the sesame oil in a wide saucepan.
Add the onions, ginger, garlic and green chillies and saute for a few seconds.Next add in 3 cups of water, salt, vinegar, soy sauce.
Give the broth a simmer for about 10 minutes so all the flavours from the ginger, garlic and onions get into the soup broth.
Give the soup broth a taste and check for salt and spice levels and adjust to suit your taste.Once the soup broth has simmered for about 10 minutes, we will add the non-steamed wontons/momos to the broth.
Gradually add all of them and increase the heat of the soup.
Bring the soup to a boil and allow the wontons to cook in the broth for about 5 minutes.
You will notice the wontons come floating to the top.At this stage turn off the heat.
Spoon the Vegetarian Wonton Soup in a bowl and serve it with Cantonese Style Vegetarian Chowmein for a filling weeknight dinner.
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