anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,eggs,milk,water,eggs,flour (maida),icing sugar,butter,sunflower oil

French Crullers Recipe, 2 Egg whites,Sunflower Oil - to frying,1/8 teaspoon Salt,1/2 cup Lukewarm Water,1 cup Icing Sugar,1/2 cup All Purpose Flour (Maida),1 to 2 tablespoon Milk,2 Whole Eggs,1 tablespoon Honey,3 tablespoon Butter, 70, European, To prepare French crullers recipe, add water, sugar, butter and salt into a Saucepan, and bring it to boil.Once all butter is melted, add flour all at once and start stirring continuously, breaking all the lumps, until the dough comes together.
You will start seeing a thin coating of the dough on the pan.
Reduce heat and continue to cook with constant stirring for another 2 to 3 minutes.
We are trying to remove the moisture from the dough as much possible.Remove the dough from heat, let it cool down for about 10 minutes.
Once dough is cooled a bit, add 1 egg at a time and keep beating with hand beater or stand mixer.
Beat until the egg is completely incorporated into the dough.
Then add the next egg and beat until incorporated well.Now add 1 egg white at a time and beat well.
Add the next egg white, beat again.
Beat well until you see smooth, shiny, sticky dough.Put the dough in a piping bag attached to rose (star nozzle).Heat oil for deep frying in a Pan.Cut a couple of 4 x 4 inch square shaped parchment papers.
Grease it with oil.Squeeze the dough onto to parchment papers.
You can pipe about size 3-inch crullers onto the paper.Once oil is hot (about 370 degree Fahrenheit), you can start frying crullers on medium heat.Lift the parchment paper and drop it into hot oil with dough side down.
Wait for a couple of seconds or a minute when the dough leaves the parchment paper.
Using tongs to lift the paper out of oil.
You can add a few crullers at a time depending on the size of the pan you use to fry.Make sure to fry crullers in low flame, flipping it side to side until it’s fried to golden brown.
Remove from oil and place the fried crullers on kitchen towel.
Repeat this for rest of the dough.Place all the crullers on wire mesh to cool completely.Now whisk together icing sugar, honey and milk into smooth glaze.Dip a cruller fully into the glaze using a fork and remove it and place it on wire mesh to rest for 1 to 2 hours.That’s it crullers are ready.
I wanted to add a little zing, so I grated a little bit of lime zest on top.
You can even go ahead with orange zest, grate it on top or mix it in glaze.Serve Crullers recipe as a breakfast or snack along with coffee to enjoy the crispy donuts.
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Ingredients: salt,bay leaf (tej patta),cardamom (elaichi) podsseeds,ghee,green peas (matar),cinnamon stick (dalchini),cumin seeds (jeera),bajra flour ( pearl millet)

Matar Millet Pulao Recipe - Peas Pulao Recipe, Ghee - for cooking,2 teaspoons Cumin seeds (Jeera),1 cup Green peas (Matar),1 inch Cinnamon Stick (Dalchini),Salt - to taste,2 Cardamom (Elaichi) Pods/Seeds,1 Bay leaf (tej patta),1 cup Bajra Flour ( Pearl Millet) - soaked in water for 30 minutes, 30, North Indian Recipes, To begin making the Matar Millet Pulao Recipe (Peas Pulao Recipe), pressure cook the millet with 1-1/2 cups of water in a pressure cooker for about 2 whistles till they are just cooked.Heat a heavy bottomed pan with ghee.
Once the ghee is hot, add the whole spice like cardamom pods, cinnamon sticks, bay leaf, cumin seeds and allow them to splutter.Once done, add the cooked millets and mix everything properly.
After a minute, add salt, mix it again and switch off the heat.
Next, heat a saucepan with enough water for the peas to blanch.
Once the water starts to boil, add the peas and cook for 30 seconds and drain the water.Sprinkle peas over the tossed millet, give it a stir and serve hot.Serve the Matar Millet Pulao Recipe (Peas Pulao Recipe) along with Boondi Raita and a roasted papad for a weekday dinner and you are sorted.
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Ingredients: tomato,salt,ginger,mustard seeds,fennel seeds (saunf),red chilli powder,cloves garlic,black peppercorns,pearl onion (sambar onion),curry leaves,semiya (vermicelli),cinnamon stick (dalchini),lemon,mint leaves (pudina),turmeric powder,cloves (laung),sunflower oil

Chettinad Style Tomato Vermicelli Upma Recipe, 1 tablespoon Lemon juice,1/2 teaspoon Turmeric powder (Haldi),1 cup Semiya (Vermicelli) - roasted,1/4 cup Mint Leaves (Pudina) - finely chopped,Sunflower Oil - as required,1 teaspoon Fennel seeds (Saunf) - coarsely pounded,1 inch Cinnamon Stick (Dalchini),Salt - to taste,1 teaspoon Whole Black Peppercorns - coarsely pounded,1 Pearl onions (Sambar Onions) - finely chopped,4 cloves Garlic - finely chopped,1 teaspoon Mustard seeds,1 teaspoon Red Chilli powder,2 Cloves (Laung),1 inch Ginger - finely chopped,3 Tomatoes - roughly chopped,1 sprig Curry leaves, 25, Chettinad, To begin making the Chettinad Style Tomato Vermicelli Recipe, heat a pan with cooking oil on medium heat, add the mustard seeds, cinnamon stick, cloves, curry leaves and let it splutter.Stir in the onions, ginger and garlic and saute for a couple of minutes.
Once the onions soften, add the tomatoes and saute for a few seconds.
Add the fennel seeds, black pepper corns, turmeric powder, red chilli powder and cook until it all combined together.
Stir in the mint leaves, semiya, salt and 1 1/2 cups of water.
Cover the pan and allow the Chettinad Style Tomato Vermicelli to cook on low to medium heat until all the water is absorbed and the semiya upma is cooked.
Once done, turn off the heat, stir in the lemon juice and gently mix everything together.Serve the Chettinad Style Tomato Vermicelli along Tomato Onion Chutney,  Coconut Coriander Chutney and Sliced bananas.
End the south indian breakfast along with a hot cup of Espresso coffee.
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Ingredients: salt,ginger,cloves garlic,curd,lemon,black pepper powder,chicken bs,kasuri methi (dried fenugreek leaves),sunflower oil

Easy Creamy Chicken Curry Recipe, 1 tablespoon Lemon juice,8 cloves Garlic - minced,1 inch Ginger - minced,Salt - to taste,2 Cups Curd (Dahi / Yogurt),500 grams Chicken - with bones,1 tablespoon Sunflower Oil,1/2 cup Fresh cream,1 teaspoon Black pepper powder,1 teaspoon Kasuri Methi (Dried Fenugreek Leaves), 42, North Indian Recipes, To begin making the Easy Creamy Chicken Curry Recipe, we will firstly marinate the chicken.
In a bowl, add lemon juice, salt and yogurt and mix well.Add chicken pieces, mix well so that the chicken is properly coated with the marination.
Once done keep it aside for an hour.
You can also keep it aside overnight.To make the curry, heat the required oil in a heavy bottomed pan.
Once the oil is a little hot, add garlic, ginger, a little water and let it cook for 3 to 4 minutes.Next, add the chicken pieces one by one while shaking off the excess marinade.
Without disturbing the chicken cook it on one side for about 5 minutes on high heat so that it browns a bit.
This step will improve the look and the depth of flavour.Flip the chicken pieces and continue cooking undisturbed for a further 5 minutes.
Pour over rest of the marinade on the chicken.
Cook the creamy chicken curry covered for about 25 minutes on slow flame.After about 25 minutes, remove the lid and give the creamy chicken curry a good stir.
If needed add more water.Once the chicken is cooked, add cream, black pepper powder and kasuri methi.
Mix everything and let the creamy chicken curry come to a boil.
Once it comes to a boil, turn off the heat and serve hot.Serve Easy Creamy Chicken Curry along with Tawa Paratha, Tomato Onion Cucumber Raita and Jeera Rice for an everyday meal with your family.
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Ingredients: tomato,salt,green chilli,coconut,kokum (malabar tamarind),red chilli powder,ginger garlic paste,curry leaves,onion,cashew nuts water,cumin seeds (jeera),malwani masala,coriander powder,eggs,turmeric powder,sunflower oil

Malvani Anda Curry Recipe - Egg Curry With Spicy Malvani Masala, 1/2 teaspoon Turmeric powder (Haldi),1 Kokum (Malabar Tamarind),Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,2 teaspoons Malwani masala,1/4 cup Cashew nuts - soaked in warm water,1 Green Chilli - slit,1/4 cup Fresh coconut - grated,1 tablespoon Sunflower Oil,1 tablespoon Ginger Garlic Paste,1/2 cup Homemade tomato puree,2 teaspoons Coriander Powder (Dhania),1 sprig Curry leaves,4 Whole Eggs - hard boiled,1 Onion - thinly sliced, 30, Malvani, To begin making Malvani Anda Curry Recipe, boil the eggs in a saucepan for 10-12 minutes, drain water, peel the eggs, halve them and keep the eggs aside.
Heat a little oil in a kadai, add the sliced onions.
On a medium heat, saute till the onions are caramelized.Once the onions are caramelized, grind it to a smooth paste along with soaked cashew nuts and fresh grated coconut using a mixer grinder and keep aside.Heat a tablespoon of oil in the same pan on a medium heat, add the cumin seeds and let it sizzle.Add the curry leaves and slit green chilli and let it splutter.Add the ginger garlic paste and cook until the raw smell goes away.
This will take 2 to 3 minutes.Add the ground onion, cashew and coconut mix and cook for a minute.Now add the red chilli powder, coriander powder, turmeric powder, malvani masala and cook until the curry gravy leaves the sides of the pan and deep in color.Add the tomato puree and cook until the gravy is cooked well.Add a cup of water, kokum, season with salt and let the gravy simmer for about 10 minutes on low heat.Now, add the slit boiled eggs into the gravy, check for salt and spices, adjust if required.
Simmer for another 5 minutes and switch off the heat.Serve Malvani Anda Curry Recipe (Egg Curry With Spicy Malvani Masala) along with Cauliflower & Cucumber Raita Recipe and Phulkas or Sweet Potato Thepla for a hearty weeknight dinner.
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Ingredients: salt,lemongrass,bok choy,rice noodles (flat),spring onion (bulb greens),soy sauce,carrot,cloves (laung) garlic,broccoli,black pepper powder,red chilli sauce,sunflower oil

Shanghai Yang Chun Noodle Recipe (Flat Noodles In Soya Broth Recipe), 1/2 Bok Choy - chopped big,1 cup Broccoli - cut into florets,2 sprig Spring Onion (Bulb & Greens) - chopped,Sunflower Oil - for cooking,Salt - to taste,4 Cloves (Laung) - garlic,1 inch Lemongrass - sliced,1 teaspoon Honey,1 Carrot (Gajjar) - sliced roundels,2 tablespoon Soy sauce,500 grams Rice Noodles (Flat),Black pepper powder - for seasoning,1 teaspoon Red Chilli sauce, 45, Chinese, We begin making the Shanghai Yang Chun Noodle Recipe (Flat Noodles In Soya Broth Recipe) by boiling the noodle in a sauce pan with water, add a pinch of salt, Once it starts boiling add the dried flat noodles and let it cook for 15 minutes.Cook the noodle till it is Al dante (half cooked), strain the noodles and make sure you keep the water in which the noodles was cooked.Show the noodles under cold water to stop the cooking, add a drizzle of oil and toss the noodle and place it on a flat plate to keep it separated.Use the water that was cooked for noodles as base to your broth, pour it into a sauce pan, add soy, chili sauce, honey, lemon grass and all the vegetable and simmer it for 25 minutes till all the vegetables are cooked.Check for seasoning by adding salt and pepper, Once that is done you can add in the cooked noodle and simmer for another 2 minutes.Serve the Shanghai Yang Chun Noodle Recipe (Flat Noodles In Soya Broth Recipe) for a lunch meal, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Shanghai_Yang_Chun_Noodle_Recipe_Flat_Noodles_In_Soya_Broth_Recipe_.jpg, 12
Ingredients: salt,cumin powder (jeera),eggs,grams chicken,red chilli powder,ginger garlic paste,coriander (dhania) leaves,onion,coriander powder,rice flour,turmeric powder,wheat bread crumbs,garam masala powder,sunflower oil

Chicken Tikki Recipe - Chicken Cutlet, 1 teaspoon Turmeric powder (Haldi),1 Tablespoon Garam masala powder,1/2 teaspoon Cumin powder (Jeera),1 teaspoon Ginger Garlic Paste,1 Cup Whole Wheat Bread crumbs,Salt - to taste,1 teaspoon Red Chilli powder,1 Whole Egg - whisked (for coating),400 Grams Chicken - minced,2 Tablespoons Sunflower Oil - for shallow fry,1 Onion - finely chopped,1 teaspoon Coriander Powder (Dhania),4 sprig Coriander (Dhania) Leaves - finely chopped,2 Tablespoons Rice flour, 25, Indian, To begin making the Chicken Tikki Recipe, In a small bowl, whisk the egg and keep aside.
Take minced chicken in a big bowl.
Add in all the spices mentioned including garam masala powder, red chilli powder, turmeric powder, coriander powder, cumin powder and mix well.Now add in ginger garlic paste, chopped onions, chopped coriander leaves, rice flour, 1/4 cup bread crumbs and salt to taste.
Mix well.If you find the mixture is too sticky to make balls, add in more bread crumbs.
Take about lemon size ball out of mixture and shape it into round shape.Dip each ball into the egg mixture and dust them in the breadcrumbs, pressing a little while dusting to give it a flat cutlet or patty shape.Heat a skillet and add a tablespoon oil.
Arrange all the patties on top and drizzle more oil on top of each patty.Fry on medium heat till crisp on both the sides.
This takes roughly 5 minutes on each side.
Remove on a plate and serve hot.Serve Chicken Tikki along with Dhaniya Pudina Chutney, Tomato Chutney or any other chutney of your choice and some pickled onions.
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Ingredients: tomato,salt,ginger,garam masala powder,red chilli powder,cloves garlic,figaro pure olive oil,coriander (dhania) leaves,onion,cinnamon stick (dalchini),coriander powder,turmeric powder,kala chana (brown chickpeas)

Kala Chana Masala Recipe, 1/2 teaspoon Turmeric powder (Haldi),4 sprig Coriander (Dhania) Leaves - roughly chopped for garnish,1 inch Cinnamon Stick (Dalchini),1 teaspoon Garam masala powder,Salt - to taste,1 inch Ginger - grated,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 Onion - finely chopped,1 Cup Kala Chana (Brown Chickpeas),2 cloves Garlic - mashed,2 tablespoon Figaro Pure Olive Oil,1/4 cup Homemade tomato puree, 155, North Indian Recipes, To begin making the make Kala Chana Masala, first wash and soak the chickpeas for 6 hours or overnight in 2 cups of water.
Transfer chickpeas to Pressure Cooker with 2-1/2 cups of water and cook until for 6 to 7 whistles, turn the heat to low and cook for another 15 minutes until done.Heat pure olive oil in a saucepan over medium heat, add the grated ginger, onion and garlic and saute for few seconds.Stir in the tomato puree, turmeric powder, coriander powder, garam masala, chilli powder, salt and the cooked chickpeas.Stir to combine.
Allow the mixture to come to a boil over medium heat.Once the mixture begins to boil, turn the heat to low and simmer the mixture for 20 to 30 minutes.
Adjust the consistency and taste of the dish according to your taste, by adding water and spices.If adding water let Kala Desi Chana simmer for few more minutes.
Turn off the heat.
Garnish with chopped coriander leaves.
Serve hot with Puri/Paratha.
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Ingredients: cashew nuts,salt,yellow moong dal (split),green chilli,spinach,asafoetida (hing),ghee,water,black peppercorns,curry leaves,cumin seeds (jeera),instant oats (oatmeal)

Oats And Spinach Pongal Recipe, 3/4 cup Instant Oats (Oatmeal),1 teaspoon Asafoetida (hing),1 cup Spinach - chopped,15 Whole Black Peppercorns,2 teaspoon Cumin seeds (Jeera),Salt - to taste,1 cup Water,1 Green Chilli - slit,1/2 cup Yellow Moong Dal (Split),15 Cashew nuts,2 tablespoons Ghee,1 sprig Curry leaves, 35, Tamil Nadu, To begin making the Oats And Spinach Pongal recipe, dry roast the oats for 5 minutes and keep it aside.Pressure cook the moong dal along with chopped spinach for 2 whistles.Heat a heavy bottomed pan, add ghee.
When ghee heats, add cashewnuts and fry till they turn brownish.
Remove and keep aside.In the same kadai/wok, add more ghee if needed.
Add cumin seeds and after the cumin seeds crackle add black peppercorns, curry leaves, slit green chilli and asafoetida.Add the roasted oats and mix well.
Add water, 1/4 cup at a time, mix and cook till oats get cooked.Add the pressure cooked spinach and moong dal to the kadai with oats.
Mix everything well.Add salt to taste and garnish with roasted cashewnuts.Serve hot Oats And Spinach Pongal with ghee and Lauki raita or any other raita of your choice.
You can even have this for lunch/dinner, when you want to eat something light  like along with a cup of Masala Chai Recipe - Indian Spiced Tea.
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Ingredients: bananas,ice cubes,blueberries,tender coconut water,badam (almond),chia seeds

Blueberry Chia Banana Smoothie Recipe, 1 cup Blueberries - fresh or frozen,1 teaspoon Chia Seeds,1/4 cup Badam (Almond),1 teaspoon Honey,1 Ripe Bananas,1 cup Tender coconut water,1 cup Ice cubes, 15, Continental, To begin making the Blueberry Chia Banana Smoothie first, in a blender add blueberry, banana, chia seeds and almonds, blend them to a paste.Now add honey, coconut water, and ice cubes and give one more blend.Your Blueberry Chia Banana Smoothie is ready to be served.Pour the smoothie into a glass and add a scoop of Vanilla ice cream if you want.Serve Blueberry Chia Banana Smoothie during breakfast along with Scrambled Egg Sandwich With Cucumber.
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Ingredients: salt,mustard seeds,asafoetida (hing),white urad dal (split),dry red chillies,coriander (dhania) seeds,green brinjal (green aubergine),coriander powder,tamarind,turmeric powder,chana dal (bengal gram dal),sunflower oil

Podi Potta Pachhai Kathirikai | Brinjal Stir Fry Recipe With Curry Powder, 1 cup Chana dal (Bengal Gram Dal),1/2 teaspoon Mustard seeds,Salt - to taste,1/2 teaspoon Sunflower Oil,15 Dry Red Chillies,1 teaspoon Coriander Powder (Dhania),1 cup Coriander (Dhania) Seeds,1/2 kg Small Green brinjal (green aubergine),1/2 cup White Urad Dal (Split),1 tablespoon Sunflower Oil,1/4 teaspoon Asafoetida (hing),Tamarind - a small ball,1 teaspoon Turmeric powder (Haldi), 30, South Indian Recipes, To prepare Podi Potta Pachhai Kathirikai | Brinjal Stir Fry Recipe With Curry Powder, prepare curry powder first.
Meanwhile, soak the tamarind in 2 cups of water and set aside.Heat oil in a thick bottomed pan.
Add the mustard seeds.Add the remaining ingredients and stir fry on low, until the dals turn golden in colour.Allow to cool completely.Grind into a coarse powder in a mixer and you can store in an airtight jar.For the Podi Potta Pachhai Kathirikai | Brinjal Stir Fry Recipe With Curry Powder, Cut the brinjals lengthwise diagonally and then slice into bite sized pieces.Put the cut veggies in the tamarind water to avoid oxidization.Heat oil in a wide thick bottomed pan.
Add the mustard seeds and hing.Drain the tamarind water and add the sliced brinjals once the mustard seeds splutter.Mix in the turmeric powder, coriander powder and salt.Cover with a lid and cook on a low to medium heat, stirring occasionally, for 10-15 minutes.Open cook for another 5 minutes once the veggies seem almost done.Add 2 tablespoons of the 'curry podi' prepared.Carefully toss the veggies such that the podi coats their surface evenly.Turn off the heat andServe Podi Potta Pachhai Kathirikai | Brinjal Stir Fry Recipe With Curry Powder along with phulka or steamed rice and sambar of your choice.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/akila_subramanian/Podi_Potta_Pachhai_Kathirikai___Green_Brinjal_Stir_Fry_with_Curry_Powder.jpg, 12
Ingredients: ginger,amla (nellikai gooseberry),carrot,pomegranate fruit kernels

Carrot Amla Pomegranate Juice Recipe, 1/2 cup Fresh Pomegranate Fruit Kernels,2 Carrots (Gajjar) - diced,1 inch Ginger,2 Amla (Nellikai/ Gooseberry) - deseeded and chopped,1 tablespoon Honey, 10, Continental, To begin making the Carrot Amla Pomegranate Juice Recipe, simply blend all the ingredients into a blender until you get a smooth mixture of the juice.You will find the juice has a lot of texture from the pomegranates and the fibre from the carrots.
Serve it as it is to get the maximum benefits from all three.Serve the Carrot Amla Pomegranate Juice for breakfast or even as a snack during the day.
This can be given to kids as well.
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Ingredients: pistachios,milk,water,strawberries,vanilla,badam (almond),sooji (semolina rava),multigrain digestive biscuits,cinnamon powder (dalchini)

Semolina Porridge Fruit & Nut Breakfast Bowl Recipe, 2 tablespoons Pistachios - slivered,2 tablespoons Sooji (Semolina/ Rava),2 tablespoons Water,1/2 cup Milk,2 tablespoons Badam (Almond) - slivered,4 Multigrain Digestive Biscuits,1/4 teaspoon Vanilla Extract,8 Strawberries,Honey - to taste,1/4 teaspoon Cinnamon Powder (Dalchini), 20, Continental, To begin making Semolina Porridge Fruit & Nut Breakfast Bowl Recipe first heat a saucepan and add semolina/sooji, water, milk and cook everything together to make a thick porridge.
Keep stirring to avoid the porridge from sticking to the bottom of the pan.
Cool the Semolina Porridge completely and add honey to taste, vanilla extract and cinnamon powder.Break the Nutri Choice Digestive Zero Biscuits into smaller pieces and keep aside.Now to assemble the Semolina Porridge Fruit & Nut Breakfast Bowl take a bowl or a jar of your choice.Add the broken Nutri Choice Digestive Zero Biscuits at the bottom and spoon half of the Semolina porridge on top of the biscuits.
Layer with strawberries or any other seasonal fruits like kiwi or banana on top of the semolina porridge.
Sprinkle almonds and pistachios at the top.
Refrigerate for two hours.
Serve Semolina Porridge Fruit & Nut Breakfast Bowl cold.Serve Semolina Porridge Fruit & Nut Breakfast Bowl along with Breakfast Hash Browns for a filling breakfast.
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