anandhuvasudev/southindiandish huggingface dataset:
Ingredients: barley (seeds),brown rice,instant oats (oatmeal),ragi seeds

Homemade Multigrain Baby Cereal Recipe (Baby Porridge), 50 grams Barley (seeds),100 grams Brown Rice,100 grams Instant Oats (Oatmeal),50 grams Ragi Seeds, 40, Indian, To begin making the Homemade Multigrain Baby Cereal Recipe (Baby Porridge) first get all the ingredients ready.
You can use the wide grinder jar of your mixer grinder and blend the above grains into a fine to coarse powder.If this is going to be for babies between 4 to 6 months, then grind it into a fine powder and if above, then make the baby cereal powder coarser.
Adjust the consistency of the powder To make the baby cereal, start with 2 tablespoons at a time when giving to a baby, as the cereals increase in quantity after its cooked.Place 2 tablespoons of the homemade baby cereal powder in a saucepan, use 1/2 cup of water and cook the cereal until it becomes a thick porridge.
Ensure to keep stirring continuously as you are making the porridge to avoid lumps.
Once the baby cereal is cooked, allow it to cool down a bit and then stir in some breast milk to adjust the consistency and give the cereal a good tasteServe the Homemade Multigrain Baby Cereal to the babies of all age group and even toddlers.
Make some extra for yourself and get your breakfast to be wholesome as well, along with some fruits.Note: The recipe makes 300 grams of cereal.
Store the cereal in an air tight container in the refrigerator, so it stays fresh for a longer time.
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Ingredients: salt,cumin powder (jeera),sev,potato (aloo),chaat masala powder,red chilli powder,sweet chutney (date tamarind),gram flour (besan),curd,carrot,lahsun ki chutney (red garlic chutney),onion,green chutney (coriander mint),enos fruit salt,spinach leaves (palak)

Palak Patta Chaat Recipe-Delhi style Spinach leaf Chaat, 1 Carrot (Gajjar) - grated,10 Spinach Leaves (Palak),1/4 cup Green Chutney (Coriander & Mint),1/4 cup Gram flour (besan),Salt - to taste,1 Potato (Aloo) - boiled and mashed,Cumin powder (Jeera) - to sprinkle,1 Onion - chopped,Chaat Masala Powder - to sprinkle,Sev - to garnish,1/4 cup Lahsun Ki Chutney (Red Garlic Chutney),1 pinch Enos fruit salt,1/4 cup Curd (Dahi / Yogurt),1/4 cup Sweet Chutney (Date & Tamarind),Red Chilli powder - to sprinkle, 20, North Indian Recipes, To begin making, the Palak Patta Chaat Recipe, first let us fry the spinach/palak leaves.
Wash and dry the palak leaves.In a mixing bowl, combine gram flour, salt and Eno along with 2 tablespoons of water to make a dropping consistency batter.
Mix well and set aside.In a kadai, heat oil on medium flame, dip each spinach/palak leaf in the gram flour batter and coat it completely gradually put them into the oil and deep fry until golden brown in color.Drain them on an absorbent paper and plate it in a platter to make the chaat.To make the Palak Patta Chaat, arrange the fried palak pattas on a plate.In a mixing bowl, combine grated carrots, mashed potatoes and chopped onions with some chaat masala.Place a little bit of the carrot-potato-onion mixture on each of the fried palak leaves.Next, spoon a teaspoon of each dhaniya-pudina chutney,  date and tamarind Chutney and  lahsun ki chutney on each of the palak pattas.Top this with a teaspoon of curd .Finally sprinkle some red chilli powder, Cumin powder and chaat masala.Garnish with Sev and serve.Serve this Palak Patta Chaat Recipe along with Spicy Black Chickpeas Sprouts Salad Chaat Recipe and Delhi Style Matar Chaat (Matra) Recipe (Spicy & Tangy Dry Green Peas Curry Curry Recipe) at your chaat parties or as part of your festive feasts like Holi and Diwali.
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Ingredients: tamarind paste marble tamarind,salt,coconut,jaggery,curry leaves,white urad dal (split),coriander (dhania) seeds,dry red chillies,jackfruit (kathal),coconut oil

Konkani Style Kadgi Chakko Recipe - Raw Jackfruit With Coconut, Curry leaves - a few,1 tablespoon Coriander (Dhania) Seeds,Salt - to taste,1/2 cup Fresh coconut - grated,2 tablespoons Jaggery,4 Dry Red Chillies - roasted,1/2 teaspoon Tamarind Paste - or a marble sized tamarind,3 teaspoons Coconut Oil,2 teaspoons White Urad Dal (Split),1-1/2 cups Jackfruit Raw (Kathal), 40, Konkan, To begin making the Kadgi Chakko Recipe, firstly we will cut the raw jackfruit.
In order to do that we have to first, grease our hands and the knife that we are going to use, with some oil.This important tip ensures that the hands don't get sticky from the natural fruit latex/sap present in the fruit does not get onto your hands and makes the cutting process hassle-free.
Keep a bowl of water mixed with some salt, ready to put the cut raw jackfruit pieces to avoid discolouration of the fruit.Now that your hands and knife are well greased, cut the the jackfruit in half, discard the skin and start making 1 inch pieces and soak them in the salted water.Next place the jackfruit in a pressure cooker with 1/4 cup of water and pressure cook for 2 whistles and turn off the heat.
Allow the pressure to release naturally.
Drain any water from the jackfruit and set aside.Gently shred the jackfruit pieces.
You do not want to completely mash it or break it.
We still want some chunks in the vegetable.In a small saucepan, add oil and heat iti on medium flame, add the coriander seeds and urad dal  until lightly fried and it releases a good aroma.
Take care not to burn them; just lightly roasted.
Transfer them in a small blender jar along with grated coconut and tamarind.
Blend to a very coarse paste.
In a deep kadai, heat on oil on medium flame, add the mustard seeds and once it starts to sputter add the curry leaves and fry for a few seconds till crisp.
To this add the ground coconut masala and shredded jackfruit, add salt to taste along with jaggery and mix gently.Sprinkle some water and cook till heated through and the jackfruit coconut masala is fairly dry.Keep stirring in between and once it becomes fairly dry, turn off the flame.
Serve Kadgi Chakko Recipe along with Steamed Rice, Mooga Ghushi, Solkadhi and Chapati for an everyday meal.For an Indian Diabetic Meal, serve this Kadgi Chakko along with Karnataka Style Ragi Ujju Rotti Recipe and Dal Vangi Recipe and Mooli Raita Recipe for a complete meal.
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Ingredients: tomato,pineapple,cumin powder (jeera),salt,red chilli powder,cloves garlic,lemon,coriander (dhania) leaves,onion,jalapenos green chilli

Spicy Grilled Pineapple Salsa Recipe, Salt - to taste,1 Tomato - finely chopped,1/4 teaspoon Red Chilli powder,2 cloves Garlic - finely grated,1 Onion - finely chopped,1 Pickled Jalapenos - or green chili,Lemon juice - of 1 lemon,1/4 teaspoon Cumin powder (Jeera),4 Pineapple - slices,3 - 4 sprig Coriander (Dhania) Leaves - finely chopped, 25, Mexican, To prepare the Spicy Grilled Pineapple Salsa Recipe, first grill the pineapple slices over the barbecue grill or over the stove top on the grill pan.
Grill the pineapple on each side until the grilled marks appear on both the sides.
Transfer the grilled pineapple a plate and allow it to cool while you prepare the other ingredients required for salsa.
Once cooled, chop the grilled pineapples slices into small size cubes.Transfer the chopped pineapple to a large salad mixing bowl along with chopped onion, tomato, pepper and garlic cloves.Stir well to combine.
Season with salt, cumin powder, chili powder and mix nicely.
Drizzle juice of lemon and garnish with chopped coriander leaves.
At this stage Spicy Grilled Pineapple Salsa can be chilled in the refrigerator to be served later.
Serve Spicy Grilled Pineapple Salsa along Baked Corn & Flour Tortilla Chips Flavored With Paprika Recipe as an appetizer along with a meal of Mexican Vegetarian Bean & Cheese Enchiladas Recipe and Fig Tiramisu With Gingerbread Dust Recipe.
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Ingredients: tomato,salt,cumin powder (jeera),ginger,cauliflower (gobi) florets,spinach,cloves garlic,cumin seeds (jeera),turmeric powder,green chillies,butter,garam masala powder,cinnamon powder (dalchini)

Hariyali Gobi Recipe - Palak Cauliflower Curry Recipe, 1/2 teaspoon Turmeric powder (Haldi),1 Tomato - chopped or pureed,1 teaspoon Cumin powder (Jeera),Salt - to taste,1 teaspoon Garam masala powder,500 grams Spinach - washed and chopped,2 cups Cauliflower (gobi) - cut into big florets,2 Green Chillies - slit,2 cloves Garlic - grated,2 inch Ginger - grated,1 tablespoon Butter,1 inch Cinnamon Powder (Dalchini),1/4 teaspoon Turmeric powder (Haldi),2 tablespoons Fresh cream,1/2 teaspoon Cumin seeds (Jeera), 45, North Indian Recipes, To begin making the Hariyali Gobi Recipe we will first pressure cook the Hariyali masala.Heat butter into the pressure cooker over medium heat; add the cumin seeds, garlic and saute for a few seconds.Add the cinnamon, green chillies, palak, tomatoes, cumin powder, garam masala powder, turmeric powder and cumin powder.
Saute for a few seconds, add 1 tablespoon water, cover the pressure cooker and cook for one whistle and turn off the heat.Release the pressure immediately by running it under cold water.
This will help preserve the fresh green color of the palak.Once cooked allow the palak to cool completely and then pulse it in your blender, with almost no water into a smooth puree.Heat oil in a kadai; add chopped cauliflower and sauté with little turmeric powder, salt.After few seconds sprinkle some water and cover it and cook for about 5 minutes.
Once the gobi cooked, toss in the garam masala and stir fry for a few minutes and turn off the heat.The gobi, should be firm and yet cooked.Once done, stir in the cream into the palak curry and transfer to a serving bowl.
Place the roasted gobi into the palak curry and serve the Hariyali Gobi hot.Serve the Hariyali Gobi Recipe along with Phulka, Kadhi Pakora and Spicy Paneer Pulao for a weeknight dinner.
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Ingredients: salt,ghee,saffron strands,rose water,water,baking soda,gram flour (besan),sugar,badam (almond),cardamom powder (elaichi),orange color,melon seeds,sunflower oil

Motichoor Modak Recipe, 10 to 12 Saffron strands,Water - as required,Salt - as per your taste,pinch Salt - optional,1/2 teaspoon Rose water,1/2 cup Gram flour (besan),1/2 teaspoon Cardamom Powder (Elaichi),1 teaspoon Melon seeds,1 tablespoon Ghee,pinch Baking soda,1/4 cup Water,1/2 cup Sugar,1 teaspoon Badam (Almond) - crushed,Sunflower Oil - as required,pinch Orange color, 60, Indian, To begin making the Motichoor Modak recipe, sieve the besan.
To this add in salt, orange food colour and ghee.Mix them well.
Next, add in water, little by little & make them into smooth batter.
The consistency should be like thick dosa batter.Heat oil in a wok/kadai and just before making the boondis, add in the baking soda & give a quick mix.When the oil is hot, using a perforated laddle making the boondis as shown in the picture.
When they are 3/4th done, remove them & drain them in a kitchen towel.
Repeat the same procedure until done.When boondis are done, allow them to cool down completely & grind them into coarse powder.Heat sugar & water in a kadai/wok on medium flame.
When it reaches the one string consistency, add in orange food colour & switch off the flame.To the coarsely powdered boondis, add in the crushed almonds, melon seeds, salt, rose water, cardamom powder, saffron & ghee.
Mix them roughly.Then add in the sugar syrup little by little and you will end up in using in all the syrup.
Mix them well.
Cover this and leave it aside for 15 to 20 minutes so that the boondi absorbs all the flavours.After 20 minutes, mix them again with your hands.
Take a modak mould, grease them with ghee lightly, fill in the boondis.
Make them into modak shape.
Keep in the fridge for sometime & then serve.Serve Motichoor Modak as a religious offering during the Ganesh Chaturthi Festival or as a sweet dish after your meal of Achari Masala Puri and Aloo Dum.
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Ingredients: tomato,salt,garam masala powder,bay leaves (tej patta),cardamom (elaichi) podsseeds,ajwain (carom seeds),red chilli powder,ginger garlic paste,curry leaves,onion,coriander powder,turmeric powder,cloves (laung),prawns,sunflower oil

Royyala Kura Recipe (Andhra Style Prawn Curry), 1 tablespoon Coriander Powder (Dhania),1/2 teaspoon Turmeric powder (Haldi),3 teaspoons Red Chilli powder,Salt - to taste,1 teaspoon Garam masala powder,2 Cardamom (Elaichi) Pods/Seeds,1 Onion - chopped,2 Bay leaves (tej patta),4 Curry leaves,10 Prawns - Medium Size,1/2 teaspoon Ajwain (Carom seeds),1 tablespoon Ginger Garlic Paste,2 Tomatoes - chopped,Sunflower Oil - as required,1 Cloves (Laung), 30, Andhra, To begin making the Royyala Kura recipe, Firstly make sure that the prawns are clean & deveined.
After cleaning using a kitchen towel to pat them dry.Next heat up oil in a pan and add bay leaves, cardamom, cloves, caraway seeds and roast them for few seconds on low heat.Now add the chopped onions, curry leaves and cook them until the onion becomes translucent, .Next add ginger garlic paste and cook the raw smell disappears.Now add coriander powder, chili powder, salt, turmeric powder, garam masala and cook them for few seconds.
Next add the cubed tomatoes and cook until tomatoes become soft and mushy.
Cook until oil starts to separate from the spices.Time to add the prawns into the pan and give it a good stir.
Cover and cook for 2 minutes and then continue to cook the prawns on medium heat without covering.
Garnish it with some fresh cilantro and serve.
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Ingredients: sunflower oil ghee,pistachios,fennel seeds (saunf),rose water,water,sugar,cardamom powder (elaichi),sooji (semolina rava),flour (maida),milk powder,sweet potatoes

Shakarkandi Malpua Recipe - Mishti Aloo Malpua Recipe, 1 cup Milk Powder,2 tablespoon Sooji (Semolina/ Rava),1 tablespoon Sugar,2 Sweet Potatoes - boiled,1 cup Sugar,1 teaspoon Rose water,Sunflower Oil - or ghee,1 teaspoon Fennel seeds (Saunf),1/2 cup All Purpose Flour (Maida),1 teaspoon Cardamom Powder (Elaichi),1 cup Water,Pistachios - chopped, 70, North Indian Recipes, To begin making the Shakarkandi Malpua recipe, first we need to peel and boil the sweet potato.
After it gets cold, mash the sweet potato with a masher or with hand.
In a big bowl, add mashed potato, milk powder, all purpose flour, sugar, sooji, fennel seeds, cardamom powder and make a smooth thick batter, thicker than normal malpua batter, otherwise it will break while frying.
 Add more milk if necessary.
Rest it for 20 minutes.Meanwhile make the sugar syrup.
In a saucepan, add 1 cup sugar with 1 cup of water and let it boil until sugar dissolved completely.
After the sugar dissolves, give it a stir and boil for more 5 minutes.After 5 minutes, add rose water and give it a stir.Heat oil in a frying pan and add 1 ladle full of Shakarkandi Malpua batter giving it a round shape.Let the Shakarkandi Malpua fry one side then flip another side to prevent breaking.After the malpua turns light brown from both the sides, take out and dip in sugar syrup.Dip the Shakarkandi Malpua in sugar syrup for 5 minutes then transfer into another bowl.
Make the other malpuas following the same process.
Place the Shakarkandi Malpua in a serving bowl and top it with chopped pistachios on top.
These malpuas can be stored in freezer for 5 days.
Whenever you want to eat, you can heat it and serve.
Serve Shakarkandi Malpua Recipe as a dessert on a special ocassion after a soulful meal of Jaipuri Aloo Pyaaz Ki Sabzi, Ajwain Puri, Kale Chane Ki Sabzi, Boondi Raita and Satvik Carrot Sprout Salad.
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Ingredients: wheat brown bread triangle,nutmeg powder,milk,figs,muesli,vanilla,eggs

Figs and Muesli Bread Pudding Recipe, 4 Fresh Figs - quartered,2 tablespoon Honey,1 cup Milk,4 tablespoon Muesli,2 teaspoon Nutmeg powder,2 Whole Wheat Brown Bread - cut into small triangle,2 Whole Eggs,2 teaspoon Vanilla Extract, 50, Continental, We begin making the Figs and Muesli Bread Pudding Recipe by pre heating the oven to 180 degree Celsius for 10 minutes.Meanwhile, toast the bread with a teaspoon of oil till it is golden brown and cut them into small triangles and keep it aside.In a mixing bowl crack the eggs and mix all the ingredients and whisk well.
This recipe will serve you in two ceramic bowls.Take two ceramic bowls, place the toasted bread, few figs in each of the bowls, sprinkle few muesli and top it up with little egg mixture into each bowl, make sure you pour about a tablespoon in each.Then place the remaining toasted bread in each of the bowl and drop in the remaining figs.
Pour in the left over egg mixture equally in both the bowls.
Sprinkle it with muesli on top.Bake the Figs and Muesli Bread Pudding for about 25 minutes till it rises up and has a golden crust on top.Serve the Figs and Muesli Bread Pudding Recipe as a dessert after Spinach Pizza with Sun-dried Tomatoes & Feta Cheese to enjoy your meal.
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Ingredients: baking powder,milk,baking soda,sugar,peanut buttersmooth peanut butter crunc peanut butter,flour (maida)

Eggless Peanut Butter Cookies Recipe, 1 cup Peanut Butter - 1/2 cup smooth peanut butter & 1/2 cup crunchy peanut butter,1 cup All Purpose Flour (Maida),1/2 cup Sugar - powdered,4 tablespoon Milk,1/4 teaspoon Baking powder,1/4 teaspoon Baking soda, 70, Continental, To begin with Eggless Peanut Butter Cookies, sift together flour, salt, baking soda and baking powder in a mixing bowl.
Keep this flour mixture aside.In a wide bowl, cream peanut butter for 3-4 minutes at minimum speed using a hand mixer.
Add in the powdered sugar, 2 tablespoon milk and cream the mixture again for 3 minutes.At this stage, add flour mixture to the bowl and gradually mix at a very low speed until they are all well blended.
Use hands and gently form a dough.If the dough is too thick, add a tablespoon of milk and refrigerate the dough for 20 minutes.Divide the dough into medium lemon sized balls and place them on a baking sheetUsing a fork, you can make a criss-cross pattern to achieve the classic look of peanut butter cookies.Make sure to leave enough space between them.
Since the cookies tend to expand when they start baking in the oven.Preheat oven to 180 C and bake until the edges turn into slightly golden brown colour.
It takes approximately 13-14 minutes.Once the cookies are cooled down, they become crunchy.
You can store these baked goodies in an air tight container and they stay good for up to 5 days.Serve Eggless Peanut Butter Cookies with Masala Chai or a cup of coffee during your evening work-time.
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Ingredients: arhar dal (split toor dal),coconut,mustard seeds,mixed vegetables,curry leaves,white urad dal (split),dry red chillies,cumin seeds (jeera),coconut oil,turmeric powder

Mulakootal (Vegetables In Coconut Gravy) Recipe, Curry leaves - handful,2 cups Mixed vegetables,2 teaspoon Mustard seeds,1/2 teaspoon Mustard seeds,3 Dry Red Chillies,1 teaspoon Cumin seeds (Jeera),1/2 cup Fresh coconut - grated,2 tablespoons White Urad Dal (Split),2 Dry Red Chillies,1 teaspoon Coconut Oil,1 teaspoon Turmeric powder (Haldi),1/2 cup Arhar dal (Split Toor Dal), 45, South Indian Recipes, To begin making the Mulakootal recipe, firstly wash, peel and dice all vegetables.
You can use any vegetables you have at home.
I like to use vegetables like carrot, lauki, drumstick, beans, potato, white pumpkin and cauliflower.In a large pot (use an earthen pot if you have, the flavour is lovely)or in a pressure cooker, boil all the vegetables with little water with salt and turmeric.In an another pressure cooker, boil the toor dal and keep it aside.Dry roast all the ingredients for the paste apart from coconut for 2-3 minutes till fragrant and slight brown.Grind together coconut and the roasted spices to a smooth paste adding little water if required.Add the toor dal and coconut paste to the boiled vegetables and let it simmer further for 5 minutes till the flavours have blended and the raw smell of coconut has gone.In a small tadka pan, heat coconut oil and add mustard seeds, red chilly and curry leaves and sauté for 2 minutes.Pour this over the curry and it is ready to be served.
Serve Mulakootal with hot steamed rice for a perfect summer lunch.
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Ingredients: tomato,salt,cumin powder (jeera),arhar dal (split toor dal),ginger,black pepper powder ground,mustard seeds,ghee,asafoetida (hing),jaggery,water,mango,curry leaves,coriander (dhania) leaves,cumin seeds (jeera),lemon,coriander powder,turmeric powder,green chillies

Manga Rasam Recipe - Raw Mango Rasam Recipe, 1 tablespoon Lemon juice,1 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,1 teaspoon Cumin powder (Jeera),1 1/2 teaspoon Coriander Powder (Dhania),Salt - to taste,1/2 cup Water,1 Mango (Raw),1 teaspoon Cumin seeds (Jeera),2 Green Chillies - slit,1/2 teaspoon Black pepper powder - freshly ground,1/4 cup Arhar dal (Split Toor Dal) - cooked,1 Tomato - diced,5 sprig Coriander (Dhania) Leaves - finely chopped,Asafoetida (hing) - a pinch,1 tablespoon Ghee,1 tablespoon Jaggery,1 inch Ginger - finely chopped,1 sprig Curry leaves, 40, South Indian Recipes, To begin making the Mango Rasam Recipe, firstly wash the mango, cut the stem and place the entire mango in the pressure cooker along with 1/2 cup of water.
Close the cooker with lid.Pressure cook for 5 to 6 whistles and allow the pressure to release naturally.When the pressure releases and the mango has cooled, squeeze the pulp out and discard the stone and peels.
 Add the mango pulp to a mixer grinder, along with half a cup of water and blend to make smooth mango puree.
Keep aside.Cook the toor dal in 1 cup of water for about 5 to 6 whistles and allow the pressure to release naturally.
Once the pressure releases, mash the toor dal until smooth and keep aside.Next, add the ghee in a saucepan.
Once the ghee is hot, add mustard seeds, cumin seeds and allow it to crackle.Once the seeds have crackled add the asafoetida, curry leaves, green chillies, ginger and saute for a few seconds.Add the mango pulp, tomato, lemon juice, black pepper powder, turmeric powder, cumin powder, jaggery, cooked dal, salt to taste and mix everything well.Add about 2 cups of water to adjust the consistency of the rasam.
Bring the Mango Rasam to a brisk boil for about 10 minutes till you see froth around the edges and turn off the heat.Stir in the chopped coriander leaves, give it a mix and transfer Mango Rasam into a serving bowl and serve hot.Serve Mango Rasam Recipe along with Steamed Rice, Beetroot Poriyal and Elai Vadam for a weekday meal.
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