anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,ginger,rice flour,coriander (dhania) leaves,red chilli powder,cloves garlic,water,green moong dal,green chillies,flax seed powder (flax meal),garam masala powder,sunflower oil

Green Moong Dal Cheela Recipe - Savory Green Mung Bean Pancakes, 1/4 cup Coriander (Dhania) Leaves - chopped,1 cup Green Moong Dal (Whole),1 teaspoon Garam masala powder,1-1/2 tablespoons Rice flour,1 inch Ginger - grated,Sunflower Oil - for shallow frying,2 Green Chillies - finely chopped,2 teaspoons Flax seed powder (flax meal),Salt - or to taste,3 cloves Garlic - finely chopped,3/4 cup Water,1/2 teaspoon Red Chilli powder, 37, North Indian Recipes, To begin making Moong Dal Cheela Recipe, soak the moong dal in water for a 5 to 6 hours or preferably overnight.
Once soaked, using a grinder, coarsely grind the moong dal with a very little water to make a thick batter.Once done, remove the moong dal cheela batter into a mixing bowl, add other ingredients like rice flour, coriander leaves, green chillies, ginger and garlic, salt, red chilli powder, garam masala powder and flax seed powder.
Mix everything well.The batter should be thick pouring consistency.
Check the salt and adjust to suit according to taste.
Place a tawa on medium heat, add a few teaspoons of oil.
Once the oil is hot, add two heapful tablespoons of the moong dal cheela batter on the tawa.
Quickly spread it using the back of a spoon and let the moong dal cheela cook for a minute or two or till the bottom of the cheela turns golden brown.
Flip the moong dal cheela and cook other side of the cheela too.Remove the Moong Dal Cheela on an absorbent sheet or kitchen towel to absorb the excess oil.
Use the moong dal cheela batter in a similar way to make more cheelas.
Once done, it is ready to be served.Serve Moong Dal Cheela Recipe along with Tomato Chutney or Capsicum Chutney Recipe for a wonderful and healthy North Indian Style breakfast and also an Indian Diabetic Breakfast.
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Ingredients: salt,wheat flour,ginger,cumin powder (jeera),karela (bitter gourd pavakkai),ajwain (carom seeds),red chilli powder,water,gram flour (besan),green chillies ground paste,ghee,oil,turmeric powder,butter

Karela Thepla Recipe - Bitter Gourd Indian Flat Bread, 1/2 teaspoon Cumin powder (Jeera),Salt - to taste,1 inch Ginger - grated,1/2 cup Gram flour (besan),1 teaspoon Ajwain (Carom seeds),1/2 cup Lukewarm Water,2 tablespoons Butter - melted,2 Green Chillies - ground to paste,2 to 3 tablespoons Karela (Bitter Gourd/ Pavakkai) - grated,1 cup Whole Wheat Flour,1 teaspoon Turmeric powder (Haldi),1-1/2 teaspoons Ghee - or oil,1/2 teaspoon Red Chilli powder, 50, Indian, To begin making the Karela Thepla Recipe, in a large mixing bowl, add wheat flour and besan along with grated karela, ajwain, turmeric, red chili powder, cumin powder, green chili paste, ginger paste, ghee/oil and mix well with a spoon or fork.Now slowly add warm water and knead the flour mix to make a soft dough.Heat a flat bottomed tawa and meanwhile prepare the theplas.
Pinch a lemon sized ball from the dough and roll out to make a thin roti on the dusted floor.Once the tawa is hot, place the thepla on the tawa and dry roast it from both sides.Now brush some melted butter on both sides of the thepla one by one and roast till golden in colour.Transfer the thepla on a serving plate and serve hot.
Serve Karela Thepla along with Tomato Onion Cucumber Raita and Aam Ka Achaar for a light lunch or breakfast.
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Ingredients: salt,ice cubes,water,lavender flowers dried,sugar,lemon

Lavender Lemonade Cooler Recipe, Salt - to taste,1 tablespoon Lavender Flowers - dried or freshly picked,Lemon juice - from 3 lemons,1 cup Water,3 - 4 cups Water,Sugar -  to taste,Few Ice cubes,1/2 cup Sugar, 30, Continental, To begin making the Lavender Lemonade Recipe, we will first make the Lavender Syrup.
For that bring water to a boil over high heat in a saucepan.
Once the water begins to boil, reduce the heat to medium-low, add the sugar and lavender.
Stir the syrup occasionally while it is simmering.
Once the sugar is dissolved completely and lavender is infused in the water, turn off the heat.
Strain the syrup using a sieve and allow the Lavender Syrup to cool completely.
You can also store the Lavender Syrup in the refrigerator and use it as and when required.
To prepare the Lavender Lemonade Cooler, in a large jug, combine the juice of 3 lemons, water and half of the reserved lavender syrup or to taste.
Stir to combine.
Season the Lemonade with salt and sugar to taste.
You can keep the lemonade in the fridge to chill before serving.
To serve the Lavender Lemonade, add ice cubes in each of the serving glasses.
Pour lemonade over the ice cubes and serve chilled for the summers.
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Ingredients: salt,red bell pepper (capsicum),basil pesto (or basil pesto),panini bread,tomatointo,feta cheese,pepper,green zucchini,red onion onion,tabasco original sauce ( spice)

Roasted Vegetable Panini Sandwich With Feta Cheese Recipe, Tabasco Original - Hot Sauce - to taste (optional for spice),Feta Cheese - drained,3 Panini Bread - sliced half,1/2 cup Homemade Basil Pesto - (or basil pesto),Salt and Pepper - to taste,2 Tomatoes - thinly sliced into rounds,2 Red Bell pepper (Capsicum) - thinly sliced,2 Green zucchini - cut into 1/4-inch-thick slices,2 Red onion - cut into onion rings, 48, Continental, To begin making the Roasted Vegetable Sandwich With Feta Cheese Recipe, you will first have to either roast or grill the vegetables.
Heat a tablespoon of oil in a wok, add in the red bell peppers and a pinch of salt.
Cover the pan and stir fry on medium heat until the bell peppers are roasted and have softened.
Once done, remove the pepper from the wok and keep them aside.In the same wok, add a teaspoon of olive oil and add in the sliced zucchini.
Sprinkle some salt and stir fry on high heat until it is tender and roasted.
It will also get grilled along with the Panini, so its ok for them to be a little firm.
Keep them aside.Cool the roasted red pepper and zucchini completely.Slice the Panini's into half.
Place them on a working surface.
Spread the Basil pesto on both the sides.
Working with the bottom slice, stack the slices of zucchini, roasted peppers, onions, tomatoes, sprinkle salt and pepper, optionally tabasco sauce and finally the feta cheese.
Place top half of panini bread on top.Press the bread down with the palm of your hand.
Continue the same way with the remaining Panini breads.
At this stage, you could choose to wrap the sandwiches in a wrap and refrigerate and grill them as and when required or have them chilled for a picnic.If you plan to grill the roasted vegetable panini, then heat a cast iron grill pan and grease it with olive oil.
Brush the top of the sandwiches panini's also with some oil or butter.
Place the buttered side down on the heated grill pan and using a press or a flat spatula, press down the sandwich to get neat sear marks on the sandwich.After a minute, flip the sandwich and grill the other side the similar way.
Proceed the same way of grilling the Panini's the similar way.You can also use a Panini Press and it can make it a lot easier to Grill Sandwiches.Serve Roasted Vegetable Sandwich With Feta Cheese Recipe along with Dhaniya Pudina Chutney Recipe (Green Chutney), or Mayonnaise Recipe along with a Quick Creamy Pea Soup Recipe or salad for a wholesome dinner.
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Ingredients: rice atleast,asafoetida (hing),mustard seeds,chana dal (bengal gram dal) atleast,curry leaves,arhar dal (split toor dal) atleast,dry red chillies,gingelly oil,white urad dal (split) atleast

Thavala Adai Recipe, 3 Dry Red Chillies,1/2 cup Chana dal (Bengal Gram Dal) - soaked for atleast 2 hours,1/4 teaspoon Mustard seeds,1 cup Rice - soaked for atleast 4 hours,1/4 cup Arhar dal (Split Toor Dal) - soaked for atleast 2 hours,2 teaspoons Gingelly oil,1/4 teaspoon Asafoetida (hing),6 Curry leaves,1 teaspoon White Urad Dal (Split) - soaked for atleast 2 hours, 40, South Indian Recipes, To begin with Thavala Adai Recipe, soak the raw rice separately and all the dals together with the red chillies.Once the ingredients are nicely soaked, first grind the dal into a fine paste like adai batter.
Drain the water from the rice and grind it coarsely.Add 2 teaspoons gangly oil in a kadhai.
Once the oil heats, add the mustard seeds.
When the mustard seeds starts to crackle, add hing.Once it is done, add 3 cups of water into the kadhai and let it boil.
When it starts boiling, add the curry leaves and salt.After this, add the broken rice and let it cook for about 10 minutes.
When the rice is cooked, add the ground dal paste in the cooked rice and mix it well to avoid any lumps in the kadhai.When it comes to a thick mixture, switch off the heat and let it cool for about 20-25 minutes.Now pour oil on an iron dosa tawa.
Once the oil is heated, take a small ball of lemon size from the mixture and make it flat with hands like cutlet.Place it on the tawa and roast on both the sides well till it becomes nice golden brown in colour.
Follow the same process for the remaining mixture.Serve Thavala Adai with South Indian Coconut Chutney, Dhaniya Pudina Chutney or any chutney of your choice.
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Ingredients: tomato,salt,achari masala,cheese,paneer,soup buns,red chilli powder,virgin olive oil,mozzarella cheese,ginger garlic paste,onion,kasuri methi (dried fenugreek leaves),green bell pepper (capsicum),coriander powder,green chillies,garam masala powder

Achari Paneer Mini Bread Bowl With Cheesy Twist Recipe, 1/2 cup Green Bell Pepper (Capsicum) - chopped,1 tablespoon Extra Virgin Olive Oil,1/2 tablespoon Red Chilli powder,1/2 tablespoon Achari masala,1/2 tablespoon Coriander Powder (Dhania),1/2 cup Tomato - chopped,4 Soup buns,Salt - to taste,1/2 tablespoon Kasuri Methi (Dried Fenugreek Leaves),2 Green Chillies - adjustable,1/2 cup Paneer (Homemade Cottage Cheese),1 cup Onions - chopped,1/4 tablespoon Garam masala powder,1 tablespoon Ginger Garlic Paste,1/2 cup Mozzarella cheese,1/2 cup Cheese spread, 30, Indian, To begin making the Achaari Paneer Mini Bread Bowl With Cheesy Twist Recipe, cut the soup buns from center and scoop out to create a pot like hollow center.
Once done, keep them aside.The next step is to make the filling.
To make achari paneer/cottage cheese filling, cut the paneer in rough chunks.Heat oil in a heavy bottomed pan.
Add green chilies, onions and let it cook for about a minute or two.
Add ginger garlic paste and cook for another 4 to 5 minutes.Take a bowl, add red chilli powder, coriander powder, achari masala, garam masala powder and one tablespoon water.
Mix everything and add the masala in pan.
Cook for about 3 to 4 minutes.After 3 to 4 minutes, add capsicum and cook for 4 to 5 more minutes.
Add tomatoes and cook till the tomatoes becomes soft and mushy.
Add Paneer and give it a stir.Mix well, put Achaari masala & Kasuri methi/dried fenugreek leaves.
Add salt & cook for 2-3 minutes, your Achari Paneer/Cottage cheese filling is ready.Now take out cheese spread and nice spread it in the hollow bread bowls, one tablespoon in each bowl would be sufficient.Put the Achari Paneer/Cottage cheese filling till the top into the bread bowls.
Top them with mozzarella cheese.Now on convection bake the pots for 8-10 minutes at 180 degrees.
Your Achari Paneer Mini Bread Bowl with Cheesy twist is ready.
Sprinkle some oregano and serve them hot.Serve Achari Paneer Mini Bread Bowl With Cheesy Twist along with some Masala Chai and Linzer Cookies during your tea time on weekends.
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Ingredients: byadagi dried chillies you can kashmiri chillies red chillies),salt,chicken curry,coconut,ghee,cardamom (elaichi) podsseeds,black peppercorns,curry leaves,cloves garlic cloves garlic,coriander (dhania) seeds,onion,cumin seeds (jeera),methi seeds (fenugreek seeds),cinnamon stick (dalchini),coconut milk,turmeric powder,cloves (laung),tamarind lemon

Kori Gassi Recipe - Mangalorean Traditional Chicken Curry With Coconut Milk, 1 cup Fresh coconut - grated,1/2 teaspoon Turmeric powder (Haldi),1 tablespoon Coriander (Dhania) Seeds,1 Onion - finely sliced,3 Cloves (Laung),2 Curry leaves,15 Whole Black Peppercorns,Salt - to taste,1 teaspoon Cumin seeds (Jeera),10 cloves Garlic - 10 cloves garlic,1 inch Cinnamon Stick (Dalchini),2 Cardamom (Elaichi) Pods/Seeds,12 Byadagi Dried Chillies - You can use 6 to 8 kashmiri chillies and 6 small red chillies),1 kg Chicken - cut into medium curry cut pieces,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1 tablespoon Ghee,1 cup Coconut milk - thick,1 Onion - roughly chopped,1 cup Coconut milk - thin,Tamarind - lemon sized, 60, Mangalorean, To begin making the Kori Gassi Recipe,  wash and cleanthe chicken pieces well.In a mixing bowl, combine the chicken pieces along with salt , mix well and set aside for 15 minutes.Soak the tamarind ball in a bowl of hot water for 10 minutes.In a heavy bottom pan, add 1 teaspoon ghee on low flame.
Roast coriander seeds, cumin seeds, fenugreek seeds, dried red chillies, pepper corns one by one until fragrant.
Be careful to roast on a low flame so as not to burn the spices.
Once roasted turn off the flame,remove from the pan and set aside to cool.In the same pan, add sliced onions, garlic and roast until onions start to turn brown.
Now add freshly grated coconut and continue to roast until coconut starts to turn golden brown.
Remove from pan and set it aside.Squeeze out the water from the tamarind and discard the seeds.
Once all the roasted spices and the onion-coconut mix has cooled, add them all to a blender and blend into a smooth paste along with the tamarind water.Now add remaining ghee/ coconut oil to the pan on medium-low flame, add the cinnamon, cardamoms, cloves and saute until fragrant.
Add sliced onions and sauté for a minute.Next add curry leaves, mix well.At this stage add  Kori Gassi Masala along with turmeric and cook until oil separates from the sides of the pan.finally add the chicken pieces and give it a good mix so that the chicken is coated uniformly with the masala.
Continue stirring for 5 minutes.
Now add thin coconut milk and salt to taste, bring it to boil.Reduce flame to medium, cover and cook until chicken well done.
Once the chicken is cooked well, add thick coconut milk, reduce to simmer.
Cook for a minute or two and turn off the flame.
Do not let the curry come to boil as the coconut milk might curdle.Traditionally it is served with Kori Rotti, a traditional and unique crispy flatbread made from rice flour.Serve Kori Gassi Recipe along with Neer Dosa and Beetroot Pachadi for your weekday dinner.
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Ingredients: salt,kale stemmed,celery,green peas (matar),carrot,virgin olive oil,onion,garlic,quinoa

Kale And Vegetable Fried Quinoa Recipe, 1 tablespoon Extra Virgin Olive Oil,1 cup Green peas (Matar),Salt - to taste,1 cup Carrots (Gajjar) - diced,2 cups Kale - stemmed and chopped,1 cup Onion - chopped,2 cups Quinoa,1 cup Celery - chopped,1/4 teaspoon Garlic - minced, 40, North Indian Recipes, To begin making the Kale And Vegetable Fried Quinoa  recipe, cook 2 cups of quinoa with 4 cups water, a spritz of olive oil and 1/2 teaspoon salt.
Bring the quinoa mixture to a rolling boil on high heat, about 5 minutes.
Lower the heat, cover and let it simmer until they are cooked completely, about 10 minutes.
Fluff the quinoa with a fork and set aside to cool.Add a tablespoon of olive oil and minced garlic into a pan on medium heat.
Add in onions, peas and carrots.
Turn the heat to medium high and saute for a few minutes.Add in the chopped kale and saute for 2 minutes.
Toss in the quinoa and combine the mixture.
Add salt and pepper; toss them all together gently.
Turn off the heat.
Devour!Serve Kale And Vegetable Fried Quinoa Recipe on its own along with a cup of hot Masala Chai for breakfast.
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Ingredients: salt,ginger,papaya skin cube,amchur (dry mango powder),mustard seeds,fennel seeds (saunf),jaggery,red chilli powder,cloves garlic,peanuts (moongphali) pound,onion,turmeric powder,garam masala powder,sunflower oil

Sweet & Spicy Raw Papaya Moongphali Ki Sabzi Recipe, 1 inch Ginger - chopped,Salt - to taste,2 teaspoons Garam masala powder,1 teaspoon Jaggery - crushed,1 teaspoon Red Chilli powder,1 teaspoon Mustard seeds,1 Onion - chopped,2 teaspoons Raw Peanuts (Moongphali) - pound,1 teaspoon Fennel seeds (Saunf),300 grams Raw papaya - skin peeled and cut into cube,1/4 teaspoon Turmeric powder (Haldi),4 cloves Garlic - chopped,Sunflower Oil,1 teaspoon Amchur (Dry Mango Powder), 40, Rajasthani, To begin making the Sweet & Spicy Raw Papaya Moongphali Ki Sabzi Recipe, we will first pressure cook the raw papaya with enough water and salt in a pressure cooker.Pressure cook for about 1 whistle and switch off, allow the pressure to release naturally and drain the water and keep it aside.Heat a skillet with oil, add mustard seeds, fennel seeds and allow it to crackle for few seconds.Add ginger and garlic and saute until it softens.
Add onion and saute till they turn translucent.Once the onions turn translucent, add all the spice powders including red chilli powder, turmeric powder, garam masala powder, amchur powder, and give it a mix add cooked raw papaya along with crushed jaggery and salt.Saute well until it all comes together, finally pound raw peanuts to a coarse mixture and add it into the sabzi and mix well.Serve the Sweet & Spicy Raw Papaya Moongphali Ki Sabzi Recipe along with Tawa Paratha, Tomato Onion Tadka Raita and Pudina Rice Recipe (Spicy Mint Pulao) to enjoy your everyday meal.
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Ingredients: salt,coconut,mustard seeds,black peppercorns,curry leaves,cumin seeds (jeera),coconut oil,elephant yam (suransenairatalu) scraped,turmeric powder,green chillies

Chenakayi Erissery Recipe - Yam Erissery, 1 cup Fresh coconut - grated,3 Green Chillies - (adjust),1/2 teaspoon Whole Black Peppercorns,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,2 cups Elephant yam (Suran/Senai/Ratalu) - scraped well and cubed to bite size,1/4 teaspoon Turmeric powder (Haldi),1 teaspoons Coconut Oil,1 sprig Curry leaves, 30, Kerala Recipes, To begin making the Chenakayi Erissery Recipe, prepare all the ingredients required to make this dish.Take a heavy bottomed pan, add yam along with little water, turmeric and salt.
Cover the pan and cook till it becomes soft.Meanwhile, prepare the masala.
Take half of the coconut mentioned along with cumin, pepper, green chilli and grind to a coarse paste adding 2-3 tablespoon of water.
Keep it aside.When the yam pieces are cooked well, mash them lightly using the back of the ladle.To the semi-mashed yam pieces, add the ground masala, salt and sprinkle a little water (if the water added initially has dried out).
Mix everything well.
Keep the flame on low and cover and cook for 4-5 minutes so that all the flavors are infused.
Meanwhile, heat another pan and toast the coconut on low flame until golden brown.
Keep aside.
Next, Prepare the tempering.
Add coconut oil.
When it is hot, add mustard seeds.
Once they splutter, add curry leaves and switch off.
Finally, mix both the roasted coconut and tempering to the Yam erissery and gently give a stir.
Reserve a little amount of roasted coconut for garnish.Garnish with roasted coconut and serve Chenakayi Erissery Recipe along with Steamed Rice, Malabari Parotta and Kerala Kadala Curry Recipe.
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Ingredients: salt,ginger,cloves garlic,coriander (dhania) leaves,coriander (dhania) seeds,onion,cumin seeds (jeera),lemon,black pepper powder,green chillies,garam masala powder,chicken drumstick

Goan Style Chicken Galinha Cafreal Recipe, 2 Chicken drumstick,2 Green Chillies,1 tablespoon Coriander (Dhania) Seeds,1 tablespoon Black pepper powder,4 cloves Garlic,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 Onion - chopped,1 inch Ginger,1 Onion - finely chopped,1 Lemon juice,2 tablespoons Garam masala powder,3 sprig Coriander (Dhania) Leaves, 105, Goan Recipes, To begin making the Goan Style Chicken Galinha Cafreal Recipe, we will first grind all the ingredients given in the list to grind to a coarse paste.Add this paste into a bowl.
Rub the drumsticks nicely with paste so that the masala will seep in.Rest the chicken for atleast 1 hour.
Later heat a kadai with oil, add onions and saute until it softens.Add the marinated chicken with all the extra masala.
Roast the chicken for at least 5 minutes.Add 1 cup of water and cover it with a lid and cook over a medium flame for about 20 minutes.Make sure you keep turning the chicken so that it will evenly get cooked.
You can cook for another 10 minutes if the chicken is undone.Serve the Goan Style Chicken Galinha Cafreal Recipe along with pav, focaccia bread, or just plain phulkas or tawa parathas to enjoy your one pot meals.
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Ingredients: salt,paneer,virgin olive oil,del monte mint mayo,lemon,peanuts (moongphali)

Delicious Paneer Satay Recipe With Tandoori Mayo Recipe, 1 tablespoon Extra Virgin Olive Oil,Salt - to taste,2 tablespoon Raw Peanuts (Moongphali) - coarsely pounded,1 teaspoon Lemon juice,400 grams Paneer (Homemade Cottage Cheese),4 tablespoon Del Monte Mint Mayo, 45, Continental, To begin making the Delicious Paneer Satay Recipe With Tandoori Mayo recipe, cut paneer into long slices measuring around 4”x 1”inches and keep them aside.In a mixing bowl, add Del Monte Tandoori Mayo along with salt, lemon juice, some crushed peanuts and oil.
Mix all together with a spoon to make a paste.Take paneer slices and coat them well with the prepared mayo mix from all sides.Place the coated paneer slices on a plate, cling wrap and marinade for minimum 30 mins before cooking.Heat a grill pan or a non stick pan and grease it with some oil or butter.Take mini bamboo skewers and insert into the paneer piece from one end.Place the skewers on the grill pan and grill from all sides.Collect the grilled paneer satay and plate them well on a serving plate.Sprinkle some crushed peanuts on top and serve hot.Serve Delicious Paneer Satay Recipe With Tandoori Mayo along with Dhaniya Pudina Chutney, Tomato Garlic Chutney or any other Chutney of your choice.
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