anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,cumin powder (jeera),prunes,parsnip,ginger,kashmiri red chilli powder,paprika powder,coriander (dhania) leaves,leek,virgin olive oil,carrot,cloves garlic,onion,lemon,turmeric powder,mint leaves (pudina) ganish,potato (aloo),red onion

Vegetable Tagine Recipe, 2 Carrots (Gajjar),1 tablespoon Lemon juice,2 inch Ginger,2 Onions,2 Leek,1 tablespoon Paprika powder,Salt - to taste,5 tablespoons Extra Virgin Olive Oil,5 cloves Garlic,2 Potatoes (Aloo),2 Red onion,2 tablespoons Extra Virgin Olive Oil,1/2 cup Coriander (Dhania) Leaves,10 Prunes,2 Parsnip,1 tablespoon Cumin powder (Jeera),1 teaspoon Turmeric powder (Haldi),1 tablespoon Kashmiri Red Chilli Powder,Mint Leaves (Pudina) - few for ganish,1 tablespoon Honey, 70, African, To begin making the Vegetable Tagine recipe, we will first get started with the chermoula paste.To make the chermoula paste add all the ingredients mentions in the list into a blender and blend into smooth paste.
Keep aside.
Heat oven to 150 degree centigrade.
Grease a baking casserole with olive oil.
Chop all vegetables roughly into chunks.
Pour the remaining olive oil over the vegetables along with salt and mix well.
Transfer the vegetables onto the casserole and place it in the over for about 7 to 10 minutes or until the vegetables or browned.
Add the chermoula paste mix well.
Add prunes and water, mix and place it back into the oven.
Cook for about 45 to 55 minutes until all vegetables and spics comes together.
Once done and the desired consistency is reached, remove from oven.
Sprinkle mint leaves and serve it with couscous.Serve Vegetable Tagine on its own for a weekend dinner with a glass of chilled wine.
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Ingredients: salt,tabasco original sauce,parsley leaves,onion,lemon,feta cheese,kiwi

Spicy Kiwi Salsa Recipe with Feta Cheese, 1 tablespoon Lemon juice,Salt - to taste,1/3 cup Feta Cheese - crumbled,1 teaspoon Honey,1 Onion - finely chopped,4 sprig Parsley leaves,4 Kiwi - peeled and quartered,1 teaspoon Tabasco Original - Hot Sauce, 25, Mexican, To begin making the Spicy Kiwi Salsa Recipe with Feta Cheese, combine the kiwis along with onions, parsley leaves, tabasco, honey, lemon juice and salt to taste in a large mixing bowl.Check the salt and spice levels and adjust to suit your taste.Refrigerate this filling until you are ready to serve.
When you are ready to serve this, transfer the salsa to a serving bowl and sprinkle the feta cheese on the top and serve it along with chips for parties.You can even place them over crackers and serve them as canapes.Serve the Spicy Kiwi Salsa with Feta Cheese as a an appetizer for parties along with Homemade Nachos Recipe, Shredded Chicken Tostadas Recipe, Roasted Tofu Taco Tossed With Tandoori Mayo Recipe.
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Ingredients: tomato,coriander (dhania),brown rice,vegetable stock,red chilli powder,cloves garlic,virgin olive oil,lemon,avocado,orange bell pepper (capsicum),green bell pepper (capsicum),rajma (large kidney beans) (or beans),green chillies,quinoa

Mexican Brown Rice and Quinoa Casserole Recipe, 1 Avocado - halved,1 tablespoon Extra Virgin Olive Oil,1 Lemon - juiced,1-1/2 cup Vegetable stock,1-2 Green Chillies - finely chopped,1/4 cup Quinoa,2 Tomatoes - diced,1 teaspoon Red Chilli powder,1 Orange Bell pepper (Capsicum) - finely chopped,1 cup Rajma (Large Kidney Beans) - (or any beans) overnight soaked and cooked,Coriander (Dhania) Leaves - small bunch,3 cloves Garlic - minced,3/4 cup Brown Rice,1 Green Bell Pepper (Capsicum) - finely chopped, 60, Mexican, To begin making the the Mexican Brown Rice and Quinoa Casserole, first clean, wash and soak the brown rice in water for about 15 to 20 minutes.
Once soaked drain the soaked rice in a colander and keep the rice aside.Next heat olive oil in a large skillet over medium high heat.
Add chopped garlic and green chilies and saute for a few seconds.
Add the chopped bell peppers, sprinkle some salt and stir fry on medium heat until the peppers have slightly softened.Once cooked, add in the chopped tomatoes and the cooked beans and cook until the tomatoes soften.Add the drained rice along with quinoa, chili powder and cumin powder to the onion tomato mixture.
Stir to combine and saute for few minutes.
Add the hot vegetable stock, stir and season with salt and black pepper to taste.
Bring the brown rice and quinoa mixture to a brisk boil once over medium high heat.Once it comes to a brisk boil, cover with the lid, reduce heat and cook until rice is cooked through and all the water is absorbed.Turn off the heat at this stage and allow the rice to rest for about 5 minutes.
After 5 minutes, open the lid and fluff the rice and quinoa with the a fork.
Stir in the avocados, lemon juice and chopped coriander.
Check the spice levels and adjust to suit your taste.
Take care to stir gently so the rice and the vegetables don't get mashed up.
Transfer the casserole to a serving dish and serve warm.Serve Mexican Brown Rice and Quinoa Casserole along with chilled a Yogurt Dip or Mexican Chilli for a wholesome weeknight dinner.
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Ingredients: raisins (black variety),salt,eggs glazing,milk,saffron strands,flour (maida),dry yeast,caster sugar,eggs,butter

Swedish Saffron Buns Recipe, 1/2 teaspoon Saffron strands,4 tablespoon Butter,24 Raisins - (black variety),4 cups All Purpose Flour (Maida),1 Egg white - for glazing,1/4 cup Caster Sugar,1 pinch Salt,2-1/2 teaspoons Active dry yeast,1 Whole Eggs - whisked,1 cup Milk - (adjust), 50, European, To begin making the Swedish Saffron Buns Recipe, first warm 3/4 th cup milk and butter in a saucepan.Mix till the butter melts.
Once done add a tablespoon of sugar and saffron to the milk and butter.
Stir to dissolve the sugar and take it off the heat.
Cool till it becomes lukewarm.Once the temperature of the milk is lukewarm add yeast to this mixture and leave it aside for 5 minutes.
Into the bowl of a stand mixer add  flour, salt and remaining sugar and whisk.
Gradually add the liquid mixture to the flour and knead.
Add the remaining milk to form a soft dough.
You can a little more milk if required to get a soft supple dough.Knead for about 10 minutes or till the dough is smooth.Gather the mixed dough together and form a ball and place it in a greased container,covered with a wet kitchen towel.Keep it in a warm place till it doubles in size for about 1.5 - 2 hours.Knock back the dough and divide into 11-12 portions.Line or grease two baking trays.
Roll each portion into 7-8 inch long rope.Shape it into a ‘S’ and place on the baking trays, leaving some space between each bun.
Press to seal the ends.
Place a raisin at the centre of each curled end and press lightly.Cover loosely with a wet kitchen towel and keep it for another 30 minutes or till the rolls double in size.Meanwhile preheat the oven to 180 degree celcius.Whisk the egg white with a little water for brushing the Swedish Saffron Buns.Once the dough has doubled, lightly brush the rolls with the egg white.Bake for about 15-20 minutes or till golden.
Once done remove the Swedish Saffron Buns from the oven and cool on a wire rack for five minutes.
Serve Swedish Saffron Buns warm.
Serve Swedish Saffron Buns with Apple Tea Latte Recipe or Maple Roasted Cinnamon Spiced Latte Recipe to warm you up on a cold evening.
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Ingredients: tomato,salt,cumin powder (jeera),ginger,kalonji (onion nigella seeds),bay leaves (tej patta),jaggery,red chilli powder,drumstick,curry leaves,coriander (dhania) leaves,cinnamon stick (dalchini),coriander powder,turmeric powder,sunflower oil

Saragva Nu Shaak Recipe-Drumstick Masala Sabzi, 1 sprig Curry leaves - roughly torn,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Cumin powder (Jeera),4 Drumstick - cut into 1-1/2 inch size pieces,Salt - to taste,1 teaspoon Kalonji (Onion Nigella Seeds),3 Tomatoes - finely chopped,1 teaspoon Coriander Powder (Dhania),6 sprig Coriander (Dhania) Leaves - finely chopped,Red Chilli powder - to taste,1 tablespoon Jaggery,1 inch Cinnamon Stick (Dalchini) - broken,1 teaspoon Sunflower Oil,1 inch Ginger - finely chopped,2 Bay leaves (tej patta) - roughly torn, 30, Gujarati Recipes﻿, To make the Saragva Nu Shaak Recipe, we will first cook the drumsticks in a pressure cooker or a steamer.Heat the oil in a pressure cooker over medium heat; add the kalonji seeds, ginger curry leaves, bay leaves and cinnamon stick.Sauté for a few seconds and add the chopped tomatoes, turmeric powder, coriander powder, cumin powder, red chili powder, salt , jaggery and saute the tomatoes until they soften just a bit.Add the drumstick and 1/4 cup of water and cover the pressure cooker.Pressure cook the Saragva Nu Shaak for about 3 to 4 whistles and turn off the heat.
Allow the pressure to release naturally.Once the pressure has released, open the cooker, give the Saragva Nu Shaak a stir.
 Check the salt and spices and adjust to suit your taste.
Stir in the chopped coriander leaves and transfer the Saragva nu Shaak to a serving bowl and serve hot.Serve the Saragva Nu Shaak along with Gujarati Dal or Gujarati Kadhi along with a hot Phulkas for lunch or dinner.
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Ingredients: salt,mustard oil,cumin seeds (jeera),potato (aloo),turmeric powder,green chillies

Bihari Aloo Bhujiya Recipe, 1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Cumin seeds (Jeera),2 Green Chillies - slit into halves,2 Potatoes (Aloo) - peeled and cut lengthwise,1-1/2 tablespoon Mustard oil, 30, Bihari, To begin making the Bihari Aloo Bhujiya Recipe, wash potatoes with water.Cut them into lengthy pieces similar to the one for finger chips.
If you don’t prefer to use the skin, peel it and then chop them into piecesIn a non-stick wok, add oil.
Once the oil is hot, add cumin seeds and allow it to splutter.Now, add green chilies and saute it.
Stir in the chopped potatoes and turmeric powder.
Season it with salt.Reduce the flame.
Cook until the potatoes are cooked completely.
Towards the end, when the potatoes have almost cooked, open the lid and allow it to become crispy.At this stage you can optionally add more mustard oil and then sprinkle some more salt.
Ensure you keep stirring occasionally so it gets cooked from all the sides.Once done, turn off the heat and transfer to as serving bowl.Serve the Bihari Aloo Bhujiya along with Pudina Paratha, Punjabi Methi Kadhi Recipe for a wholesome weeknight dinner.
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Ingredients: cheese,salt,pork sausage (italian sausage used here),britannia,paprika powder,button mushrooms (or portobello mushrooms),cheese (cheddar parmesan),parsley leaves,black pepper powder,virgin olive oil ( virgin),dried oregano

Stuffed Mushroom Recipe With Italian Sausage, 1 tablespoon Paprika powder,Salt - to taste,1 tablespoon Britannia Cream Cheese,1 tablespoon Cheese - grated (cheddar and parmesan),1 tablespoon Parsley leaves - finely chopped,4 Pork sausage - (Italian sausage used here),20 Button mushrooms - (or portobello mushrooms),1 teaspoon Extra Virgin Olive Oil - (extra virgin),1 teaspoon Black pepper powder,1 teaspoon Dried oregano, 35, Italian Recipes, To prepare Stuffed Mushroom Recipe With Italian Sausage, clean the mushrooms well.
Wipe off any dirt on the mushrooms.
Remove the stem and carefully scoop out the inside part.
Keep aside.Mince the Italian sausages.In a bowl mix cream cheese, oregano, paprika powder, salt, pepper powder and mix well.
Add the minced sausages and chopped parsley.
Mix.Rub little oil all over the mushrooms.
Sprinkle some salt and pepper all over the mushrooms.Place a teaspoon full the sausage cream cheese mix into the mushroom cavity.Fill as much as possible into the mushrooms.Now add a little-grated cheese over the mushrooms.Pre heat oven to 150-degree celsius.
Arrange the stuffed mushrooms over a baking tray.Bake it for 12 - 18 minutes or until the chicken in cooked and starts to brown and cheese is melted fully.Once cooked remove from oven and serve Stuffed Mushroom Recipe With Italian Sausage immediately as a starter/entree or evening snack.
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Ingredients: kohl rabi,tomato,salt,mustard seeds,coconut,green peas (matar),red chilli powder,black urad dal (split),curry leaves,dry red chillies,onion,cumin seeds (jeera),coriander powder,turmeric powder

Kohlrabi Recipe (Knol Khol Poriyal), 3 cups Kohl rabi - peeled and sliced,1/2 teaspoon Mustard seeds,1 tablespoon Coriander Powder (Dhania),Salt - for taste,1 teaspoon Black Urad Dal (Split),1 Tomato - diced,2 tablespoons Dessicated Coconut,2 Dry Red Chillies,1/2 teaspoon Red Chilli powder,1 Onion,1/4 cup Green peas (Matar),1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Cumin seeds (Jeera),Curry leaves - few, 25, Indian, To begin making the Kohlrabi recipe, take kohlrabi and peel the outer fibrous part and cut into small squares.Heat oil in a heavy bottomed pan.
When heated, add cumin seeds and mustard seeds.
When they splutter, add a teaspoon of black urad dal.Saute until the dal tuurns brown.
Now add in curry leaves, dry red chillies and turmeric powder.
After 1 minute, add sliced onions and fry till the onion becomes soft.Add tomato slices and cook till they become little soft.
Add fresh peas followed by kohlrabi slices and mix everything.Now close the lid and cook for some more time mixing at regular intervalsAdd spices - coriander powder, red chilli powder and salt as per taste.Add dry dessicated coconut, mix everything and cook for few minutes by closing lid.Cook till kohlrabi slices become soft.
Turn off the heat and garnish with coriander leaves.
Serve Kohlrabi along with Dal Tadka and Steamed Rice for a weekday meal with your family.
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Ingredients: wheat brown bread,spring onion greens,black pepper powder,red chilli flakes,jam (or red colored fruit jam preserve),nutella,classic mayonnaise (with eggs),beetroots,green bell pepper (capsicum),butter,cabbage (patta gobi muttaikose)

Heart Shaped Tea Sandwiches Recipe, 1 tablespoon Spring Onion Greens - finely chopped,Black pepper powder - as required,2 teaspoons Jam - (or any red colored fruit jam spread or preserve),2 tablespoons Cabbage (Patta Gobi/ Muttaikose) - finely chopped,Red Chilli flakes - crushed (to taste),12 Whole Wheat Brown Bread,2 tablespoons Classic Mayonnaise (With Egg),3 tablespoons Nutella Spread,Butter - softened,2 tablespoons Beetroots - peeled and finely chopped,2 tablespoons Green Bell Pepper (Capsicum) - finely chopped, 30, Indian, To begin making the Heart Shaped Tea Sandwiches recipe, firstly we will make the beet mayo filling.Finely chop the vegetables includig beetroot, bell pepper, cabbage, spring onion greens or use a food processor (makes it easier and quick).
Transfer the chopped vegetables to a bowl.Stir in 2 to 3 tablespoons mayonnaise, black pepper powder and red chilli flakes (depending upon how spicy you want your sandwich) and mix well.Do a taste test and adjust the spices and salt accordingly.
We had two sizes of heart-shaped cutters, so we used the bigger one for the beet-mayo sandwich and the smaller one for Nutella and jam-filled sandwiches.
 Take one slice of bread and place the cutters over them to get 2 heart shaped bread slices.Continue with the other slices to make more heart-shaped slices; (the leftover bread can be used to make breadcrumbs).Butter all the 12 larger heart-shaped bread slices for beet-mayo sandwiches on one side.Gently place a small teaspoon of filling over half of the larger slices (about 6) and spread it evenly with a palette knife.Place the other 6 slices (with just butter) with the butter side down on top of this and press lightly.
Dainty beet-mayo tea sandwiches are ready.Now to make the Nutella and Jam sandwiches.
Over 3 of the smaller slices apply and spread Nutella gently.
 Place the other half over the top and press gently.
Nutella sandwiches are ready.Similarly, make the Jam sandwiches.
Serve these delightful, dainty and pretty Heart Shaped Tea Sandwiches as a snack along with Masala Tea or Espresso Coffee.
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Ingredients: salt,pistachios,soy sauce,cucumber,mint leaves (pudina),watermelon,chenna,pepper

Watermelon, Chena, Cucumber With Soy Dressing Recipe, 1 cup Chenna (Homemade Cottage Cheese),1 Cucumber - sliced,1 teaspoon Honey,Salt and Pepper - to taste,2 tablespoon Soy sauce,1/2 Watermelon - cut into triangles,10 Pistachios - crushed,1/2 cup Mint Leaves (Pudina), 25, Continental, To begin making the Watermelon, Chena Cucumber With Soy Dressing Recipe, prep all the ingredients and keep it ready.Mix in all the ingredients for the dressing in a bowl and add the water melon and cucumber.
Mix well.Serve it on a plate and place some crumbled chena over it and sprinkle with mint leaves and pistachios.Serve the Watermelon, Chena Cucumber With Soy Dressing Recipe along with quiche or tossed Mexican rice.
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Ingredients: tomato,salt,asafoetida (hing),ghee,red chilli powder,onion,cumin seeds (jeera),badi (wadi),methi seeds (fenugreek seeds),mixed millets (mix foxtail kodo millet equal parts,kasuri methi (dried fenugreek leaves)

Mixed Millet Khichdi Recipe, Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 tablespoon Kasuri Methi (Dried Fenugreek Leaves),1 teaspoon Red Chilli powder,1 teaspoon Ghee,1-1/2 cup Mixed millets - (mix of foxtail and kodo millet in equal parts,1 Onion - finely chopped,2 Tomatoes - chopped,1/2 teaspoon Methi Seeds (Fenugreek Seeds),1/4 teaspoon Asafoetida (hing),1 Badi (wadi) - crushed, 50, North Indian Recipes, To begin making the Mixed Millet Khichdi, first measure out one cup of mixed millets, wash it thoroughly and leave it in a colander or fine-meshed sieve to drain.In a pressure cooker, the warm the ghee in a pressure cooker on medium heat.
To it, add the asafoetida and cumin seeds and allow it to crackle for a few seconds.Once the cumin seeds crackle, add in the chopped onions and saute until they have softened and turned translucent.Once the onions have softened, add in the chopped tomatoes and cook them until soft.
At this stage, add the salt, chilli powder, turmeric powder, kasuri methi and crushed vadi.
Continue to saute for another 2-3 minutes till the masalas get well combined.Finally, add in the washed and drained millets to the cooker, saute for a minute.
Add 5 cups of water, cover the pressure cooker and cook until you hear 2 to 3 whistles.
After 2 to 3 whistles, turn the heat to low and simmer for about 3 to 4 minutes and turn off the heat.
Allow the pressure to release naturally.
Once the pressure releases, open the cooker and give the Mixed Millet Khichdi a good stir.
Check the salt and adjust to suit your taste.Serve the Mixed Millet Khichdi along with kadhi, mango rasam or even plain dahi and pickle for a comforting monsoon weeknight dinner.
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Ingredients: wheat flour,ghee,coconut,jaggery,cardamom powder (elaichi) ground,dry ginger powder,badam (almond)

Golpapdi Recipe | Gur Papdi | Sukhdi recipe | Gujarati Gol Papdi, 1/4 cup Ghee,1 teaspoon Dry ginger powder,1/2 cup Jaggery - powdered/ grated,1/4 cup Badam (Almond) - fine sliced,1 teaspoon Cardamom Powder (Elaichi) - freshly ground,2 tablespoons Dessicated Coconut,1 cup Whole Wheat Flour, 30, Gujarati Recipes﻿, To begin making the Golpapdi Recipe (Gol Papdi/ Sukhdi), melt the ghee in a frying pan and add the wheat flour and cardamom powder and ginger stirring constantly till it turns golden brown and releases the roasted aroma.
This process takes about 10 minutes on medium heat.
Ensure the heat is not on high as it will burn the wheat flour too quickly.Once the wheat flour has turned a good brown color, turn off the heat and quickly add the jaggery and stir well, so the jaggery melts quickly in the heat into the wheat flour.Note: The addition of jaggery to the wheat flour mixture is a tricky procedure.
The whole mixture can get brittle and gooey.
So use caution, and turn off heat just before adding jaggery.As soon as the jaggery melts, and the mixture is still warm, pour the mixture into a greased baking sheet and spread it evenly with a 3/4th inch thickness.Sprinkle the sliced almonds and coconut and cut into diamond/square shapes while it is still warm.
Set the Golpapdi / Gur Papdi / Sukhdi aside and allow it to sit untouched, you can also refrigerate it for it to set faster.
After about an hour, once the it has cooled, you will find that the crisp Golpapdi is ready.Store the Golpapdi / Gur Papdi / Sukhdi in airtight containers for about 2 weeks in the refrigerator for maximum freshness.Serve the Golpapdi Recipe / Gur Papdi / Sukhdi as a delicious Tea Time Snack or After School Snacks.
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Ingredients: salt,ginger,kashmiri red chilli powder,green chilli,cardamom (elaichi) podsseeds,black peppercorns,curd,cumin seeds (jeera),bhindi (lady fingerokra),coriander powder,chironji,sunflower oil

Chironji dal recipe, 1 teaspoon Kashmiri Red Chilli Powder,2 tablespoon Curd (Dahi / Yogurt),1 tablespoon Coriander Powder (Dhania),1 cup Chironji - soaked in water,1 inch Ginger - chopped,Salt - to taste,1 teaspoon Cumin seeds (Jeera),250 grams Bhindi (Lady Finger/Okra) - chopped small,1 Cardamom (Elaichi) Pods/Seeds,2 Green Chilli - slit,Sunflower Oil,1 teaspoon Whole Black Peppercorns, 90, North Indian Recipes, To begin making the Chironji Ki Dal, soak the chironji seeds in water for at least 1 hour and drain the water.Rub the seeds against your palm to remove the outer layer and discard them.Grind the cleaned seeds in mixer to a coarse paste and keep it aside.Heat a flat skillet with oil, add cumin seeds, cardamom, pepper corns and allow it to splutter for few seconds.Add ginger and cook till it softens.
Add chopped ladies finger, green chilli, sprinkle little salt and turmeric and cook till the ladies finger is done.
This will take about easily 10 minutes.Add spice powders and curd and keep sautéing until the water from the curd is all drained out.At the end add the ground chironji seed and mix well.
Check for salt and add little water to adjust the consistency.Serve the Chironji Ki Dal Recipe along with Bhatura Recipe (Fried Puffed Yogurt Bread) and some Pickled Onions Recipe to make you breakfast complete.
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