anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,cumin powder (jeera),hung curd (greek yogurt),red chilli powder,ginger garlic paste,onion paste,chicken breasts t,sunflower oil

Chicken Malai Kebab Recipe, 1 teaspoon Cumin powder (Jeera),Salt - to taste,30 ml Hung Curd (Greek Yogurt),Sunflower Oil - as required for shallow frying,1 teaspoon Red Chilli powder,1/2 tablespoon Ginger Garlic Paste,2 tablespoons Onion - paste,60 ml Fresh cream,250 grams Chicken breasts - cut tinto 2 inch cubes, 50, Indian, To begin making Chicken Malai Kebab Recipe, using a fork prick the chicken pieces slightly and transfer to a bowl.
Into the bowl with the chicken, add the onion paste, ginger garlic paste, chilli powder, curd, fresh cream, cumin powder, add salt to taste and mix well.
Allow this to marinate overnight.
Heat a grilling pan on medium heat, add a few teaspoons of oil and place the chicken pieces on a low-medium flame.
Flip after a few minutes.
Ensuring the chicken is cooked through well.
Serve Chicken Malai Kebab Recipe with Dhaniya Pudina Chutney Recipe and Pickled Onions as a party appetizer.
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Ingredients: tomato,salt,ginger,cauliflower (gobi),red chilli powder,cloves garlic,coriander (dhania) leaves,onion,coriander powder,turmeric powder,garam masala powder,sunflower oil

Gobi Musallam Recipe (Spicy Cauliflower Creamy Gravy), 1 Cauliflower (gobi) - cut into florets,3 Tomatoes - made into a puree,2 sprig Coriander (Dhania) Leaves - chopped,1 teaspoon Garam masala powder,Salt - to taste,Sunflower Oil - for cooking,1 teaspoon Coriander Powder (Dhania),1 inch Ginger,1/4 cup Fresh cream,3 cloves Garlic,1 Onion,1 teaspoon Turmeric powder (Haldi),1/2 teaspoon Red Chilli powder, 60, Awadhi, To begin making the Gobi Musallam Recipe, we will first steam the cauliflower florets.
You can use the steamer or the pressure cooker method.
Make sure you steam until it is firm and not soft.Make a paste of the onion, garlic and ginger and keep this aside.Make a puree of the tomatoes, and keep this aside.Into a heavy bottomed pan; heat a tablespoon of oil.
Add in the onion garlic ginger paste and sauté the mixture on low to medium heat until the raw smell goes away.
The color of the mixture will also change to a pale brown.To the above mixture; add in turmeric powder, coriander powder, garam masala powder and red chili powder.
Stir-fry it along with the onion paste and you get the aromas from the masala.
This takes about a minute.Next add in the tomato puree, the cauliflower florets and give the mixture a good stir.
Add in the salt to taste and adjust the remaining spices to suit your taste.Cover the pan, turn the heat to low and simmer the musallam for about 5 minutes.
This helps in building the gravy and makes the cauliflower get well coated with the masala.
Finally,stir in the cream and chopped coriander leaves.Serve the Gobi Musallam along with phulka’s to enjoy your Sunday lunch meal.
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Ingredients: tomato,salt,mustard seeds,coconut,cardamom (elaichi) podsseeds,red chilli powder,cloves garlic,water,curry leaves,onion,tamarind paste,ginger paste,turmeric powder,prawns,sunflower oil

Prawns Kuzhambu Recipe - Tangy Prawns In Tamarind And Coconut Gravy, 1 teaspoon Tamarind Paste,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,2 sprig Curry leaves,1 teaspoon Ginger - paste,Salt - to taste,1 Tomato - sliced,5 cloves Garlic,1 teaspoon Red Chilli powder,1 Cardamom (Elaichi) Pods/Seeds,2 Onions - sliced,15 Prawns,1 cup Water,2 teaspoon Fresh coconut - grated,4 teaspoon Sunflower Oil, 35, South Indian Recipes, To begin making the Prawns Kuzhambu recipe, firstly wash the prawns and add them in a bowl.
Now put salt and turmeric powder, mix them well in a bowl.
Heat oil in a heavy bottomed pan on medium heat.
Once the oil is hot, add in the prawns and let it fry for about 3 minutes.
Keep them aside.Heat some more oil in the same pan, add mustard seeds and curry leaves and let it cook for 15 seconds.After 15 seconds, break the cardamom pod and add to the pan.
Add onions and let it cook till the onion turns soft and translucent.Once the onions are cooked, add tomato, ginger and garlic.
Let it cook for about a minute.Sprinkle the grated coconut.
Add water, salt and tamarind paste.
Once it starts boiling, add the prawns and let it cook till soft or for about 8-10 minutes.
Check salt and rest of the seasoning.Once the prawns are cooked, switch off the gas and serve hot.Serve Prawns Kuzhambu along with Steamed Rice and Cucumber, Red Radish, Tomatoes & Onion Salad Recipe for a comforting and tasty weekend meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Prawns_Kuzhambu.jpg, 15
Ingredients: salt,ginger,asafoetida (hing),virgin olive oil,white urad dal (split),green chillies

Urad Dal Vada Recipe (Non Deep Fried), 1 Cup White Urad Dal (Split),2 inch Ginger,Salt - to taste,2-1/2 Tablespoons Extra Virgin Olive Oil,1 pinch Asafoetida (hing),3 Green Chillies - finely chopped, 260, South Indian Recipes, To begin making Urad Dal Vada Recipe (Non Deep Fried), wash and soak Urad Dal in water for about 4 hours or overnight.Next day using very little water grind to fine thick paste.Cover and keep aside for about an hour or two in warm place.Add hing, Chopped green chilies, grated ginger and salt.
Mix well.Heat the paniyaram pan and drizzle little oil.
Take about 2 tablespoons of the mixture and pour into each pocket of appam pan .Cover and let them cook on medium heat for about 5 minutes.
Then flip them over and let them cook on other side too.Till you see both the sides slightly browned.
Take them off and fry them in paniyaram pan in batches.Serve Urad Dal Vada Recipe (Non Deep Fried) along with South Indian Coconut Chutney and alongside Spicy Crunchy Masala Idli Recipe and Bangalore Restaurant Style Sambar Recipe.
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Ingredients: salt,asafoetida (hing),poha (flattened rice),curry leaves,red khara sev,red chilli powder adjut,peanuts (moongphali),turmeric powder,chana dal (bengal gram dal),boondi,sunflower oil

Aval Mixture Recipe - Poha Chivda, 1/2 teaspoon Turmeric powder (Haldi),Sunflower Oil - for deep frying,1/4 cups Roasted Peanuts (Moongphali),Salt - to taste,20 Curry leaves,1/2 cup Red khara sev,2 cups Poha (Flattened rice),1/4 cup Chana dal (Bengal Gram Dal) - roasted,1/2 teaspoon Asafoetida (hing),1/2 teaspoon Red Chilli powder - adjut,1/2 cup Boondi, 40, North Indian Recipes, To begin making the Aval mixture recipe, first heat oil in a small wok/kadhai.Place the Poha in a medium sized sieve with a handle and dip it in the hot oil.Once the Poha sizzles take them out of the oil, drain it and place on an absorbent paper.
Do this in batches, 1/2 cup at a time.Fry the groundnuts, roasted chana dal, curry leaves separately in the same oil and drain on absorbent paper.Take the oil off the heat.
Keep 1 tablespoon oil in the wok and take out the rest.Add the hing, turmeric powder and red chilli powder to the hot oil in the wok.
Pour this over the Poha.In a large mixing bowl add the poha, groundnuts, roasted chana dal, curry leaves, sev, boondi and toss it together to mix.
Add salt if required.Cool and store it in an airtight container.
Serve Aval Mixture with Kesari Gujiya and Masala Chai to your guests during festivals and special occasions., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Aval_Mixture_Poha_Chivda.jpg, 11
Ingredients: salt,ghee,sunflower oil the bhindi,red chilli powder,gram flour (besan),curd,dry red chillies,cinnamon stick (dalchini),cumin seeds (jeera),coriander powder,bhindi (lady fingerokra) destemmed,turmeric powder

Punjabi Bhindi Kadhi Recipe - Roasted Okra In Yogurt Curry, 1 cup Curd (Dahi / Yogurt),1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,2 tablespoons Sunflower Oil - for cooking the bhindi,1/4 teaspoon Cumin seeds (Jeera),1 inch Cinnamon Stick (Dalchini),1 teaspoon Coriander Powder (Dhania),1/4 teaspoon Red Chilli powder,15 Bhindi (Lady Finger/Okra) - de-stemmed and cut into half,2 tablespoons Gram flour (besan),2 Dry Red Chillies,1-1/2 tablespoon Ghee, 45, Punjabi, To begin making the Punjabi Bhindi Kadhi Recipe, we will first start by combining all the main ingredients including curd, gram flour, turmeric powder, coriander powder, red chilli powder and salt in a large saucepan.Add 2 cups of water 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.Turn the heat to low at this stage and allow the Kadhi to simmer while we get the remaining ingredients ready.
Next, heat 2 tablespoons of oil in a wok; add in the cut bhindi (okra), sprinkle some salt and stir fry on medium heat until the bhindi is cooked through and has a slightly crispy texture.You might want to add a little more oil if required to get the right texture of the bhindi.
Once ready, keep it aside.Heat ghee in a saucepan over medium heat and add in the cumin seeds, cinnamon stick, and dry red chilies and allow them to crackle.
Stir until the red chilies are roasted well.
Turn off the heat.Add the roasted Bhindi into the Kadhi and give it stir.
Next pour the seasoning (only after the Kadhi has boiled for about 5 to 7 minutes) over the in the boiling Kadhi mixture.
Mix everything well and your kadhi is ready to be served.
Serve Punjabi Bhindi Kadhi Recipe along with Bharwa Besan Mirch, Phulka and Jeera Rice for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Dal_Khadi_Curry/Bhindi_Kadhi_Recipe_Punjabi_Cuisine-2.jpg, 12
Ingredients: ginger,milk,loose leaf tea red label lipton assam teas,water,sugar

Adrak Chai Recipe - Indian Style Ginger Tea, 1 tablespoons Loose leaf tea - Red Label or Lipton or Assam teas,Sugar - to taste,1/4 cup Milk - low fat,1 inch Ginger - grated,2 cups Water, 15, Indian, To begin making the Adrak Chai Recipe - Indian Style Ginger Tea, warm milk and keep aside.
In a saucepan bring two cups of water and the grated ginger to a boil.
Allow it to boil for a few minutes so the water gets flavored with flavours of ginger.Add in the tea leaves and allow the tea mixture to come to a boil and let it simmer for about a minute.Turn off the heat, cover the pan and allow the tea to brew for a few minutes.
Pour in the warm milk and give the tea a stir.Using a small strainer filter the adrak chai into individual cups or a teapot.
Stir in the sugar to taste.Serve the Adrak Chai along with a Iyengar Bakery Khara Biscuit for a tea time snack.
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Ingredients: yellow moong dal (split),arhar dal (split toor dal),wheat (dalia godumai rava),rice,asafoetida (hing),black peppercorns,curry leaves,coriander (dhania) seeds,dry red chillies,methi seeds (fenugreek seeds),cumin seeds (jeera),horse gram dal (kollu kulith),turmeric powder,chana dal (bengal gram dal),white urad dal

Menthe Hittu Recipe (Roasted Fenugreek Chutney Powder), 1 cup Chana dal (Bengal Gram Dal),2-3 teaspoons Horse Gram Dal (Kollu/ Kulith),4 Dry Red Chillies,1/4 teaspoon Whole Black Peppercorns,2 teaspoon Cumin seeds (Jeera),4-5 teaspoon Broken Wheat (Dalia/ Godumai Rava),1 cup White Urad Dal (Whole),2 teaspoon Rice,1 cup Arhar dal (Split Toor Dal),1/2 cup Yellow Moong Dal (Split),2-3 teaspoons Coriander (Dhania) Seeds,1/2 teaspoon Asafoetida (hing),1 teaspoon Methi Seeds (Fenugreek Seeds),1/2 cup Curry leaves,1 teaspoon Turmeric powder (Haldi), 35, Indian, To prepare Menthe Hittu Recipe (Roasted Fenugreek Chutney Powder), get all the ingredients handy.
In a frying pan/ kadai dry roast each ingredient separately in a medium low flame till they are crisp and aromatic.Take care not to burn anything.Let all the ingredients cool to room temperature.
Grind them to a very smooth powder along with some salt in a mixer grinder.That’s it, tasty Menthe hittu bursting with flavours with roasted fenugreek is ready.
Store it in air tight containers and use when required.Tastes best up to 6 months.
The Menthe Hittu Recipe chutney powder can be served with plain hot rice or goes along well with chapatis or dosas., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha_Kalluraya/menthe-hittu-recipe-roasted-fenugreek-powder.jpg, 15
Ingredients: baking powder,wheat flour,salt,bananas,sunflower oil,milk,baking soda,sugar,butterscotch chips,vanilla,eggs,cinnamon powder (dalchini)

Banana Butterscotch Cake Recipe, 1 teaspoon Baking powder,1 1/4 cups Whole Wheat Flour,2 Ripe Bananas - mashed,1/3 cup Butterscotch Chips,1/4 teaspoon Salt,2 Whole Eggs,1/2 cup Milk,1/2 teaspoon Vanilla Extract,1/2 cup Sunflower Oil,3/4 cup Sugar - powdered,1/4 teaspoon Baking soda,1/2 teaspoon Cinnamon Powder (Dalchini), 55, Continental, To begin making Banana Butterscotch Cake Recipe, put your oven on preheat at 180°C and grease your 8" or 9' baking pan.
You can also use a parchment paper to line your baking pan.Sift together whole wheat flour, baking powder, baking soda, salt, and cinnamon powder.
Keep aside.Next, in another bowl break in the eggs and add sugar to a bowl.
Beat at high speed till mixture becomes pale and fluffy.
Now, add oil and vanilla essence, and beat till everything is well incorporated.Next, add the mashed bananas to the above mixture and mix well.Now it's time to combine the wet and dry ingredients - add the sifted flour mixture and milk to the egg mixture and make a smooth batter.Coat the butterscotch chips in some flour and then gently fold them into the batter.Pour this prepared Banana Butterscotch Cake batter into the baking pan and bake for about 35 minutes at 180°C or until a toothpick inserted comes out clean.Once the Banana Butterscotch Cake is done, take out the cake from the oven and cool it on a rack.Once cooled, cut the Banana Butterscotch Cake into pieces and serve warm.Serve a slice of this delicious Banana and Butterscotch Cake as a tea time cake along with a cup of Basil Tea, Punjabi Style Espresso Coffee or Masala Chai.
You can also serve it as a dessert for brunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/navneet289-gmail.com/Banana_Butterscotch_Cake_1600.jpg, 12
Ingredients: salt,green beans (french beans),mustard seeds,curry leaves,onion,panch phoran masala,tofu,turmeric powder,sunflower oil

Stir Fry Green beans and Tofu with Panch Phoron Recipe, 1 Onion - sliced,1 cup Tofu - crumbled,Sunflower Oil - for cooking,Salt - to taste,2 teaspoon Panch Phoran Masala,1 teaspoon Mustard seeds,1 cup Green beans (French Beans) - chopped into half,1 teaspoon Turmeric powder (Haldi),1 sprig Curry leaves, 40, Bengali Recipes, We begin making the Stir Fry Green beans and Tofu with Panch Phoron Recipe by pressure cooking the green beans in the pressure cooker with salt and water for about 2 whistle.
Release the pressure naturally, strain the water and keep it aside.Heat a kadai with oil, splutter the mustard seeds and curry leaves.
Then add the sliced onion and saute till it is translucent.Once done add in the boiled beans and tofu.
Sprinkle the spice powders and saute till it is mixed well.
Serve the Stir Fry Green beans and Tofu with Panch Phoron Recipe can be served along with phulka or just with vegetable pulao.
s, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Stir_Fry_Green_beans_and_Tofu_with_Panch_Phoron_Recipe_.jpg, 9
Ingredients: tomato,cumin powder (jeera),coriander (dhania) leaves,chaat masala powder,carrot,onion,black pepper powder,turmeric powder,green chillies,sunflower oil,salt,green chilli,poha (flattened rice),peanuts (moongphali),mustard seeds,coconut,green moong sprouts,red chilli powder,sugar,lemon,potato (aloo),curry leaves

Poha Breakfast Bowl Recipe With Sprouts & Crunchy Peanuts, Curry leaves - a few,1/4 teaspoon Black pepper powder,1 teaspoon Lemon juice,1 teaspoon Coriander (Dhania) Leaves - chopped,2 Green Chillies - slit,1 cup Fresh coconut - diced,Coriander (Dhania) Leaves - to garnish,1/2 cup Potato (Aloo) - finely diced,1 Green Chilli,Salt - to taste,1/2 teaspoon Sunflower Oil,1/2 teaspoon Chaat Masala Powder,Black pepper powder - to taste,1/2 teaspoon Sugar,1 teaspoon Turmeric powder (Haldi),1 cup Poha (Flattened rice),1 cup Green Moong Sprouts,1/2 teaspoon Mustard seeds,1/4 cup Onion - finely chopped,1/2 cup Onion - finely chopped,1/4 cup Tomato - finely chopped,1/4 teaspoon Cumin powder (Jeera),1 Carrot (Gajjar) - sliced to strips,1/2 teaspoon Red Chilli powder,1 teaspoon Sugar,1-1/2 teaspoon Lemon juice,1/2 cup Raw Peanuts (Moongphali),1 teaspoon Sunflower Oil, 30, Indian, To begin making Poha Breakfast Bowl Recipe With Sprouts & Crunchy Peanuts, wash the poha two to three times and drain water.Now mix salt, lemon juice and sugar with a fork and keep aside.In a deep pan, add oil and once the oil is hot, add mustard seeds, curry leaves.Once it crackles, add onion and saute for a minute on low heat.Now add the diced potatoes, salt (only as per the potatoes because salt in the poha has already been added) and turmeric powder.Cover and cook until the potatoes are cooked.Now add poha and mix through.
Cover and let it cook for another minute or so.
If you find that the poha has become very dry and is still thick, sprinkle some water, cover and cook for a minute.Keep aside.For spicy peanuts, heat oil in a small kadai and add peanuts.
Let them roast on low heat until slightly browned.Add salt, red chili powder, chaat masala, black pepper powder, cumin powder.
Mix well and switch off the flame.For sprouts salad, in a mixing bowl, mix sprouts, tomatoes, onion, lemon juice, salt, coriander, black pepper and mix well.Use a peeler/mandolin to get vertical carrot strips.
Roll each strip and mix with sprouts salad.For coconut chutney, grind together coconut, green chilies, salt, lemon juice, sugar with very little water until  a smooth paste is formed.To assemble, take a bowl and place hot poha, spicy peanuts, sprouts salad, carrot roll ups some fresh coriander, with a heapful of coconut chutney.Serve Poha Breakfast Bowl Recipe With Sprouts & Crunchy Peanuts with Mango Tofu Smoothie Recipe in the morning., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nand1s-yahoo.com/poha_breakfast_bowl_recipe_with_sprouts.jpg, 22
Ingredients: cashew nuts,salt,ginger,coriander (dhania) leaves,cloves garlic,onion,sesame seeds (til seeds),poppy seeds,badam (almond),black pepper powder,sunflower oil butter,button mushrooms,green chillies,garam masala powder

Almond and Cashew Nut Mushroom Curry Recipe, 500 grams Button mushrooms - quartered or whole,1 teaspoon Poppy seeds,5 Cashew nuts,5 Badam (Almond),1 teaspoon Garam masala powder,Salt - to taste,4 cloves Garlic - finely chopped,1/2 teaspoon Black pepper powder,2 Green Chillies - finely chopped,1 tablespoon Sesame seeds (Til seeds),Sunflower Oil - or butter to cook,1 Onions - finely chopped,1 Coriander (Dhania) Leaves,1 inch Ginger - finely chopped, 45, North Indian Recipes, To begin making the Almond and Cashew Nut Mushroom Curry Recipe, get all the ingredients ready and keep them aside, so things will be organized for cooking the dish.First, make a paste of onion, ginger, green chili and garlic in a food grinder and keep it aside.Next in the same food grinder, make a paste of the almonds, cashew nuts and poppy seeds by adding a little water to make a smooth paste.
Keep this aside.In a heavy-bottomed pan; add a teaspoon of butter and the onion paste and sauté until the raw smells of the onions go away.
Add the black pepper powder and garam masala powder an give it a good stir.
Add the mushrooms, sprinkle some salt and stir fry the mushrooms until they are partially cooked.
You will know this when it begins to start releasing its liquids.Add the almond cashew paste to the mushroom mixture.
Add about 1/2 cup of water and give the Mushroom Curry a good stir.
Check the salt and spice levels and adjust to suit your taste.Give the mixture a brisk boil and you will find the mixture thickens as you boil.
You can adjust the consistency of the Almond Mushroom Curry by adding water.Once the curry comes to a brisk boil and starts to thicken, turn off the heat.
Stir in the chopped coriander leaves and serve.Serve the Almond and Cashew Nut Mushrooms Curry along with a Broccoli Pepper Pulav, Papad for a weeknight dinner or even make them for your parties., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Gravy/Almond_and_Cashewnut_Mushroom_Curry_Recipe-1.jpg, 14
Ingredients: salt,capsicum (green),red chilli powder,mustard,dry red chillies,oil,asafetida,coriander powder,tsp turmeric powder,lemon,cumin seeds,cabbage

Cabbage Capsicum Sabzi Recipe - Cabbage Capsicum Vegetable Recipe,  1 tsp coriander powder, 1 teaspoon cumin seeds, 1/4 tsp red chilli powder, 1 capsicum (green) - thin and straight cut,3 cups cabbage - thin and straight cut, asafetida - a pinch, 1 teaspoon mustard, 1 / 4 tsp turmeric powder, 2 dry red chillies, salt - as per taste, 1 teaspoon oil, 1 tsp lemon juice, 20, North Indian Recipes, To make the cabbage capsicum vegetable recipe, firstly put the cabbage in the pressure cooker with 2 tablespoons of water and cook it till 1 city comes.
Remove the pressure, open the cooker and keep it aside.
Heat oil in a pan.
Add mustard seeds, cumin seeds and let it splutter.
Now add asafoetida, turmeric powder and dry red chilli.
After 10 seconds, add capsicum to it and cook till it becomes soft.
Now add the cooked cabbage and mix it.
Add coriander powder, red chili powder, salt and mix.
Cover the pan and let it cook for 2 minutes.
Turn off the gas, add lemon juice and garnish with green coriander.
Serve Cabbage Capsicum Sabzi with Panchmel Dal, Bundi Raita and Phulka., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/CABBAGE_CAPSICUM_SABZI__NO_ONION_NO_GARLIC_SABZI_1600.jpg, 12