anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,cumin powder (jeera),ginger,parangikai pumpkin,coriander (dhania) leaves,cloves garlic,carrot,red chilli flakes,kabuli chana (white chickpeas),virgin olive oil,onion,lemon,coriander powder,cinnamon powder (dalchini)

Pumpkin Stew With Chickpeas Recipe, 1 Carrot (Gajjar) - diced,2 cups Kaddu (Parangikai/ Pumpkin) - cut into cubes,1 teaspoon Cumin powder (Jeera),1 cup Homemade tomato puree,1 cup Kabuli Chana (White Chickpeas) - soaked overnight,Salt - to taste,4 cloves Garlic - finely chopped,1 teaspoon Coriander Powder (Dhania),1 teaspoon Cinnamon Powder (Dalchini),2 tablespoons Coriander (Dhania) Leaves - chopped,1 Onion - finely chopped,1 teaspoon Red Chilli flakes,1 Lemon - juice,Extra Virgin Olive Oil - for cooking,1 inch Ginger - finely chopped, 40, African, To begin making Pumpkin Stew With Chickpeas Recipe, prep all the ingredients and keep them ready.
Soak the chickpeas overnight or for at least 8 hours.
Pressure cook the chickpeas along with a little salt and cook until soft for about 30 minutes.This will yield about 2-1/2 cups of cooked chickpeas.Heat olive oil in a pan over medium heat;  Add onions, ginger and garlic and saute until the onions become tender and translucent.
Once the onions have softened, add in the carrot and pumpkin, sprinkle salt to taste and a little water, cover and cook till the carrots and pumpkins are cooked until firm.
Take care to ensure it does not become too mushy.Once the vegetables are cooked; add in cumin powder, coriander powder, cinnamon powder, salt, chilli flakes and stir it into the vegetables.Add the tomato puree and brink the Pumpkin Stew With Chickpeas to a brisk boil.
Add a little water if required to adjust the consistency of the stew accordingly.
Check the salt and seasonings and adjust according to taste.After the brisk boil for a couple of minutes, stir in the black raisins to the Pumpkin Stew With Chickpeas and turn off the heat.
Transfer the Pumpkin Stew With Chickpeas Recipe to a serving bowl and serve hot.Serve Pumpkin Stew With Chickpeas Recipe With Israeli Couscous and a Greek Style Beans Stir Fry for a delicious continental dinner with friends and family.
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Ingredients: salt,wheat flour,ginger,spring onion greens,green chilli,schezwan sauce,ajwain (carom seeds),figaro pure olive oil,cloves garlic,carrot,black pepper powder,green bell pepper (capsicum),sooji (semolina rava),cabbage (patta gobi muttaikose)

Schezwan Style Chinese Veg Samosa Recipe - Roz Ka Khana with Figaro Olive Oil, 1/2 cup Carrot (Gajjar) - finely chopped,Salt - to taste,1 inch Ginger - grated,1/4 cup Figaro Pure Olive Oil,1 teaspoon Ajwain (Carom seeds),1/4 cup Sooji (Semolina/ Rava),1/2 cup Green Bell Pepper (Capsicum) - finely chopped,1/4 cup Spring Onion Greens - finely chopped,1/2 cup Cabbage (Patta Gobi/ Muttaikose) - finely chopped,Black pepper powder - to taste,2 cups Whole Wheat Flour,1 teaspoon Schezwan sauce,1 pinch Salt,3 cloves Garlic - finely chopped,2 Green Chilli - finely chopped, 55, North Indian Recipes, To begin making the Szechuan Style Chinese Samosa recipe, first prep all the ingredients and keep them ready.
We will make the dough first and then fill them and proceed to deep fry the Chinese veg samosa in pure olive oil.To begin making the dough for the samosa crust, combine all the ingredients for the dough in a large mixing bowl.
Rub the olive oil into the flour till you see coarse crumbs.Add  little water at a time and knead to make a firm and yet smooth dough.
Cover the dough and keep it aside to rest while we prepare the Chinese filling.For the stuffing, heat olive oil in a wok or a heavy bottomed pan.
Add the ginger, garlic, green chilies and spring onions and stir fry for a few seconds until you can smell the aromas coming through.Add the carrots, beans, capsicum and cabbage and stir fry on high heat until it is cooked through.
The vegetables will be cooked yet firm.Once done, add the cooked noodles, that are roughly chopped, the chili sauce, salt and pepper.
Stir together until the filling is combined with all the ingredients.
Check the taste and adjust the salt and chili.Turn off the heat and keep the filling aside to cool.Preheat the oil for deep frying the samosaDivide the samosa dough into 12 equal portions.
Dust it in a little flour and roll into a small square.Place a small portion of the Chinese filling into the rolled out dough.
At this stage you can fold it like a wonton by bringing the edges together.
Seal the edges by pinching them well, so it gives a shape and stands out.Proceed the same way to make similar Szechuan Style Chinese Samosas.
Place the Chinese Samosas in oil and deep fry them until crisp and golden brown.Once done, remove the Szechuan Style Chinese Samosas from the oven and serve.Serve the Veg Chinese Samosa along with a Schezwan sauce as an appetizer or a evening tea time snack for parties.
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Ingredients: tomato,salt,green bell peppers,green beans (french beans),cabbage (patta gobi muttaikose) leaves,rice,paprika powder,cloves garlic,carrot,ginger garlic paste,baby corn,butter cold divided,onion,broccoli,worcestershire sauce,black pepper powder,tomato pasta sauce,green chillies,quinoa

Mexican Sizzler Recipe, 1/2 cup Green bell peppers - chopped,1 Carrots (Gajjar) - finely chopped,2 cloves Garlic - finely chopped,1 tablespoon Ginger Garlic Paste,5 Green beans (French Beans) - finely chopped,1/4 cup Broccoli - cut into small florets,Salt - to taste,1 cup Cooked rice,1/2 Green bell peppers - sliced into diamonds,4 tablespoon Baby corn,2 Cabbage (Patta Gobi/ Muttaikose) - leaves as required,Black pepper powder - as required,1 Tomatoes - finely chopped,1 tablespoon Roasted tomato pasta sauce,1/2 cup Quinoa,1 Onions - finely chopped,2 tablespoons Butter - cold for divided use,Worcestershire sauce - as required,1 Onion - chopped finely,1 Green Chillies - chopped,2 teaspoons Paprika powder - (adjustable), 60, Mexican, To begin making the Mexican Sizzler  recipe, we will firstly begin with the Garlic Pepper Rice.In a heavy bottomed pan, heat 1 tablespoon butter and 1 tablespoon oil, sauté the garlic well, now add peppers & blanched veggies and give it a mix.
Add black pepper, salt and let the bell peppers get a little crispy.
Now add the rice and mix once more.
Check for salt and spice.
Keep aside.The next step is to make the Quinoa Patties.
Wash and soak quinoa in warm water for 30 minutes (I felt red quinoa took a little more time to cook).
Drain and cook as per packet instructions.
Let it cool a bit.
Now add in the boiled potato (mashed), onions, spices and seasonings and make a dough kind of mass.
Pinch out small roundels and flatten it on greased or wet palms to a thick disc.
Roll in cornmeal or roasted suji and clingwrap and refrigerate for 15 minutes.
Shallow fry in the required oil till they are golden brownNext, we will prepare the roasted vegetables for the sizzler.
Blanch all veggies except peppers and onions.
In a skillet, heat the remaining oil, add the chillies, garlic, peppers and onions and sauté it well.
Now add 1 tablespoon of each of the sauces, veggies, salt, paprika and sauté well.
Check for salt and seasoningThe final step is to assemble the sizzler.
During the last phase of your cooking, place the cast iron sizzling pan directly on the flame.
Let it become red hot.Now place the cast iron pan on the wooden casing, arrange the patties, roasted veggies and rice, drop a blob of cold butter when it would sizzle (alternately, you can place the butter directly on the iron plate and then start assembling the cabbage leaves and on top place the three components of the dish).Serve Mexican Sizzler on its own during your house parties and impress your friends and family.
You can also serve it along a cocktail like Cucumbertini Recipe (A Refreshing Cucumber Cocktail) or Apple And Ginger Cocktail Recipe.
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Ingredients: tomato,salt,mustard seeds,asafoetida (hing),tamarind gooseberry,cloves garlic,black peppercorns,pearl onion (sambar onion),curry leaves,dry red chillies,cumin seeds (jeera),mint leaves (pudina),turmeric powder,sunflower oil

Pudina Rasam Recipe - Mint Leaves Rasam, Salt - as required,1/2 teaspoon Whole Black Peppercorns,3 Dry Red Chillies,2 teaspoon Sunflower Oil,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,6 Pearl onions (Sambar Onions),Asafoetida (hing) - a pinch,1/4 teaspoon Turmeric powder (Haldi),20 grams Tamarind - gooseberry sized,1 Tomato - chopped,1 sprig Curry leaves,Mint Leaves (Pudina) - handful,6 cloves Garlic, 20, Tamil Nadu, To begin making Pudina Rasam Recipe, soak tamarind in warm water for 15 minutes and extract the juice.Crush cumin seeds and pepper seeds in a mortar and pestle.
Add this to the tamarind juice and keep aside.
 To this tamarind mixture add the chopped tomato and mash it well into the water.
In a mixer add onion, garlic and mint leaves to a coarse mixture and add this to the tamarind juice as well.
 Mix the tamarind juice well so that all the ingredients added to it are homogeneously combined.
In a heavy bottomed pan, heat some oil on medium flame, add mustard seeds and once they splutter, add curry leaves and red chillies.
Saute for a minute on low flame.
Now pour the tamarind mixture into pan along with required amount of salt, asafoetida and turmeric powder and give it a good stir.Cook on low flame until it turns frothy and starts boiling.
Switch off the flame and garnish with some mint leaves and Coriander leaves.Serve Pudina Rasam with some Steamed Rice, Cabbage and Carrot Poriyal Recipe and Pappadam for a simple mid day meal.
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Ingredients: tomato,salt,wheat flour,green bell peppers,ginger,red chilli powder,cloves garlic,curd,onion,eggs,flour (maida),turmeric powder,sunflower oil

Ceylon Egg Parotta Recipe, 1 cup All Purpose Flour (Maida),5 cloves Garlic - chopped,1/2 teaspoon Turmeric powder (Haldi),1 inch Ginger - chopped,Salt - to taste,1/2 cup Whole Wheat Flour,Salt - a pinch,5 tablespoon Curd (Dahi / Yogurt),1 Onion - chopped,1 Green bell peppers - chopped,1 teaspoon Red Chilli powder,3 Whole Eggs,Sunflower Oil,1 Tomato - chopped,Sunflower Oil - as required, 50, Sri Lankan, To begin making the Ceylon Egg Parotta Recipe, we will add all the ingredients into a mixing bowl except oil.Add little water slowly and mix to form a soft and sticky dough.
Add a tablespoon of oil and knead it a little more and rest for at least 20 minutes outside.To make the stuffing, heat a skillet with oil, add ginger and garlic and saute till it softens.Add onions and saute till they turn translucent and later you can add bell peppers and keep cooking until it softens.Add chopped tomatoes and green chilies, sprinkle with salt and cook till the tomatoes turn mushy.Add in red chili powder, turmeric powder and cook for another 5 minutes and switch off the heat.Whisk the eggs in a bowl, add salt and sautéed vegetable mixture and start beating them till it combines.Heat a roti tawa on a medium heat and leave it side.
Pinch out a little dough from the kneaded dough.Dip it in the flour and start rolling to form a thin dough.
Place the rolled dough on the tawa and cook till you seed small boils and flip it over.Add some egg mixture in the center and fold over on either side to form a small pocket.
You can seal by adding little egg after every fold as well.Flip it over and cook on either side, drizzle some oil as well and cook till it light brown.Serve the Ceylon Egg Parotta Recipe as a snack or just as it is for breakfast or lunch with a cup of Masala Chai or a fresh Muskmelon (Kharbuj) Juice by the side.
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Ingredients: paprika powder,water (you may not require it),salted butter,mustard greens,goat cheese,thyme leaves,cherry tomato heirloom tomato,flour (maida)

Tomato Tarts Recipe, 4 Cherry tomatoes - or Heirloom TOmatoes,1/2 cup Chilled water - (you may not require all of it),400 grams All Purpose Flour (Maida),1 1/2 teaspoon Paprika powder,1/3 cup Goat Cheese,1/4 cup Mustard greens - (optional),1/2 teaspoon Dried Thyme Leaves - (optional),200 grams Salted butter - cut into cubes and chilled,1 teaspoon All Purpose Flour (Maida) - for dusting, 65, Continental, To begin making the Tomato Tarts recipe, mix the flour and paprika.
Add the chilled butter, using your fingertips rub it into the flour till it resembles coarse bread crumbs.Add water, a couple of tablespoons at a time, just until the dough comes together to form a ball (you can also use a food processor for this, I prefer to do it by hand).Don’t knead the dough too much; just work it till it holds together.Flatten the pastry into a disk; wrap in cling film and stick it in the fridge to chill for 30 minutes (more if the dough has not firmed up).To check if the dough is ready, press it lightly with your fingertips, it should leave an imprint but shouldn’t sink into the dough easily.Take the pastry out of the fridge and on a lightly floured surface knead just a little to bring it together.Roll out the dough on a lightly floured surface roughly 3 mm thickness.Carefully lift the rolled out pastry and gently press it into the bottom and up the sides of the tart tin.Trim the edges and patch any cracks with the remaining dough.
Place the crust in the fridge to chill for 15 minutes.This dough will easily make two 8 inch tarts; I used moulds with a removable bottom.Preheat the oven to 200C.
Using a fork, prick all over the bottom of the crust, then place baking paper on top of the crust and fill it with baking weights or beans or rice (to prevent the crust from rising).Bake in the oven for 15 minutes.
Take it out of the oven and remove the baking paper and beans.Thinly slice the tomatoes (cherry tomatoes and grape tomatoes can be added whole).Arrange the slices in the tart shells sprinkle the thyme and add crumbled goat cheese.Bake again for 10 to 15 minutes till the tomatoes have softened.
Top with mustard greens and serve.Serve Tomato Tarts along with Smoked Tofu and Grilled Vegetable Salad for a delicious weekend lunch or dinner.
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Ingredients: salt,saffron strands,almond meal (badam powder),badam (almond),cardamom powder (elaichi),caster sugar,flour (maida),butter

Eggless Saffron Laced Almond Cookies Recipe, 1 cup All Purpose Flour (Maida),Badam (Almond) - few,1/4 cup Almond Meal (Badam Powder),Saffron strands - few,1/4 teaspoon Salt,1/2 cup Butter (unsalted) - softened,1/4 teaspoon Cardamom Powder (Elaichi),1/2 cup Caster Sugar - powdered, 45, Continental, To begin making the Eggless Saffron Laced Almond Cookies recipe, soak the saffron in warm milk and keep aside for about 30 minutes.In a mixing bowl, using a whisk or spoon, mix the maida, salt and badam powder.In another bowl, beat the softened butter with a beater or by hand till softened.Add the sugar to the softened butter and beat well to a light and fluffy mixture.
Add half of the flour mixture and mix gently.Pour in the rest of the flour and saffron in milk and mix gently to a soft dough.If the dough is sticky, add a tablespoon or more of flour and if it is dry, add a few teaspoons of milk to make a soft dough that does not stick to your hands.Wrap the dough in plastic wrap and refrigerate for about 15 minutes (optional, but helps in preventing the cookie from spreading too much).Meanwhile, preheat the oven to 350 degrees Fahrenheit or 180 degrees Centigrade.Grease a large baking pan with butter or oil or line with parchment paper.Take the dough out of the refrigerator and make small 1-inch balls and place them fairly apart on the baking sheet.Press half of a badam or almond on top of some and chopped badam in the rest.
(While baking one batch of cookies, place the rest of the dough, covered in the refrigerator).Repeat with the rest of the dough.Bake in preheated oven for about 20 to 22 minutes till edges are slightly brown.Remove from oven and leave on baking pan to cool slightly.
At this stage, the cookies will be soft.After about a minute or two, gently remove the cookies from the pan and place on wire rack to cool completely.Once cool, store in airtight box and enjoy these crispy and saffron laced almond butter cookies.Eggless Saffron Laced Almond Cookies goes great with coffee or masala tea and perfect to share with family and friends at a tea party with Grilled Rajma Masala Sandwich and Coconut & Ricotta Dip with Banana Chips.
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Ingredients: tomato,salt,corn flour,brinjal (baingan eggsplant),black pepper powder,milk,penne pasta (quinoa based),mozzarella cheese,red chilli flakes,basil leaves,virgin olive oil,parsley leaves,garlic,sweet corn,dried oregano

Aubergine Layered Baked Corn Cheese Quinoa Pasta Recipe, 5 teaspoons Extra Virgin Olive Oil,1 cup Sweet corn,2 teaspoons Homemade tomato puree,1 Brinjal (Baingan / Eggplant),2 teaspoons Black pepper powder,Salt - to taste,1 teaspoon Garlic,200 grams Mozzarella cheese,1 teaspoon Red Chilli flakes,250 grams Penne pasta - (quinoa based),1 tablespoon Corn flour,100 ml Milk,1/3 cup Parsley leaves - tightly packed,1/2 cup Basil leaves - tightly packed,1 teaspoon Dried oregano, 45, Italian Recipes, To begin making the Aubergine Layered Baked Corn Cheese Quinoa Pasta Recipe, cook the pasta as per the instructions given.For most of the penne pasta, water is boiled with salt and a 1/2 teaspoon of oil and the pasta is cooked for 8 to 10 minutes.
Once cooked the water is strained from pasta.Chop basil leaves, parsley leaves.
Grate Mozzarella cheese.
Slice the Aubergine into thin oval slices.Dilute the tomato paste with 100ml water.
Take a non-stick pan add 2 spoons of oil and arrange the aubergine one by one and toss them nicely in the non-stick pan.Toss it until its cooked, you will get a golden brown colour.Take a ceramic oven container and rub it with oil.
Transfer the cooked aubergine into this pan and arrange next to each other forming a layer of aubergine.On the same pan add 2 teaspoons of oil and add garlic.
Sauté for a minute.
Add corn and cook for 3 minutes.Add the diluted tomato paste and cook until it becomes like a thick gravy.Add chopped basil and parsley and cook for 2 minutes.
Add salt and pizza topper.
Switch off the gas.Add the pasta and mix well.
Add this mix to the oven pan in which we have already layered the aubergine.
Sprinkle pepper.Add shredded mozzarella cheese completely in such a way that we can see only cheese on the top.Boil milk and mix the corn flour into it.
Let it completely dilute without any lumps.Pour the corn milk mixture into the pasta spreading them throughout the pan.
Pre heat oven at 180 degree for 5 minutes.Place the oven container into the oven and bake for 10 minutes or until the cheese melts.Serve Aubergine Layered Baked Corn Cheese Quinoa Pasta with Cumin Spiced Potato And Leek Soup for a perfect weekend dinner.
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Ingredients: salt,makki ka atta (yellow corn meal flour),amchur (dry mango powder),red chilli powder,onion,cumin seeds (jeera),bhindi (lady fingerokra),coriander powder,turmeric powder,garam masala powder,sunflower oil

Corn Okra Recipe, 1 Onion - sliced,400 grams Bhindi (Lady Finger/Okra) - diagonally cut,1 teaspoon Garam masala powder,Salt - to taste,3 tablespoon Makki Ka Atta (Yellow Corn Meal Flour),1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,2 teaspoon Coriander Powder (Dhania),1 teaspoon Turmeric powder (Haldi),1 teaspoon Amchur (Dry Mango Powder),2 teaspoon Sunflower Oil, 35, Punjabi, To begin making the Makai Wali Bhindi, cut the bhindi diagonally in thin slices and keep them aside.Heat oil in a wide pan, add the cumin seeds and let it crackle.
Add the thinly sliced onion and saute till it is brown in colour.Add the sliced bhindi and give it a good stir.
Cover it with a lid and let it cook for 3 minutes on low flame.Add the coriander, red chilli, turmeric powder and salt, and mix it well.
Cook in open pan for 2 more minutes occasionally stirring the mix.Now add the maize flour and fold it gently into the mix.
Cook the bhindi in low heat till the raw smell of the maize flour goes away and stir occasionally.Once the maize flour is cooked, add the garam masala and the dry mango powder and give it one last stir.
Season with salt, if required.Serve Makai Wali Bhindi with phulka, steamed rice and dal for a complete meal.
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Ingredients: wheat brown bread,salt,paneer,cloves garlic,butter,broccoli,red chilli sauce,eggsless mayonnaise,sunflower oil

Broccoli Cheese Mayo Sandwich Recipe, Sunflower Oil - for cooking,3 tablespoons Eggless Mayonnaise,Salt - to taste,4 cloves Garlic - finely chopped,4 Whole Wheat Brown Bread,1 cup Broccoli - finely minced,1 tablespoon Red Chilli sauce,2 tablespoons Butter,100 grams Paneer (Homemade Cottage Cheese) - finely chopped, 40, Continental, To begin making the Broccoli Paneer Mayo Sandwich Recipe, we will heat oil in a saucepan, add garlic, broccoli and saute till they become soft.Make sure that you do not over cook the broccoli as broccoli cooks fast and loses its nutrition if overcooked.
Turn off the heat and allow the broccoli to cool a bit.To the cooked broccoli, add crumbled paneer, egg less Mayo, chilli sauce and saute until the ingredients are combined well.
Apply butter on either side of the slice of bread and add the Broccoli Paneer Mayo stuffing on one of the slice and cover it with the other slice.Toast the Broccoli Paneer Mayo Sandwich in a sandwich maker or on a skillet until golden brown and crisp on both sides.Serve Broccoli Paneer Mayo Sandwich Recipe along with a Banana Almond & Prunes Smoothie Recipe for a wholesome breakfast.
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