anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,cumin powder (jeera),ginger,coriander (dhania) leaves,green peas (matar),gram flour (besan),onion,garlic,mint leaves (pudina),green moong dal,green chillies,garam masala powder,sunflower oil

Moong Matar Kebab Recipe - Green Lentil And Peas Kebab, 3 Green Chillies,1/2 teaspoon Cumin powder (Jeera),Sunflower Oil - required to deep fry,1 cup Green peas (Matar),1 cup Green Moong Dal (Whole),1 tablespoon Mint Leaves (Pudina) - chopped,1/2 teaspoon Ginger - minced,1 Onion - chopped,2 tablespoons Coriander (Dhania) Leaves - chopped,1/2 teaspoon Garam masala powder,Salt - as needed,1 teaspoon Garlic - minced,2-1/2 tablespoons Gram flour (besan), 75, Lucknowi, To begin making the Moong Matar Kebab Recipe, soak lentils in water for minimum 1 hour.
Boil peas in a sauce pan till they turn soft.
Drain water and leave them aside on a kitchen towel so that the excess water gets absorbed.Now strain the lentils and put them in a grinder jar along with peas and green chilies and grind them to make a coarse batter.Do not add water, the batter should be thick.Transfer it to a large bowl and add mint, coriander, onions, cumin powder, garam masala powder, ginger paste, garlic paste, besan and mix well such that every ingredient incorporates well.Adjust salt as per taste and mix all nicely.Heat oil in a heavy bottomed pan.
The oil should be sufficient for deep frying.Meanwhile take a cup of water and wet both your palms.Scoop a lemon sized ball from the batter with your wet hand and toss it gently to make a round ball.Flatten the ball gently with your other hand and gently leave it in the oil to fry.Similarly shape rest of the batter for kebabs and deep fry from both sides till brown in colour.Always fry the kebabs in low flame so that it gets cooked from inside.Transfer the fried kebabs on a tissue paper so that the excess oil gets absorbed.Serve Moong Matar Kebab along with Pudina Chutney as a starter for your house parties.
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Ingredients: salt,rosemary,anardana powder (pomegranate seed powder),jaggery,pomegranate juice,black peppercorns,garlic,butter,red wine

Pomegranate Sauce Recipe, 1 tablespoon Garlic - minced,1 tablespoon Whole Black Peppercorns - coarsely pounded,Salt - to taste,1/4 cup Jaggery,2 cups Pomegranate juice,1 teaspoon Rosemary,1/4 cup Red wine,1 Anardana Powder (Pomegranate Seed Powder) - peeled,1 tablespoon Butter (unsalted), 40, Continental, To begin making the Pomegranate Sauce Recipe, get all the ingredients ready and keep them handy.Dissolve the jaggery in 1/4 cup of warm water and keep aside.Heat a large saucepan and melt the butter on medium heat.
Add the garlic and stirfry for a few seconds.
Next add the remaining ingredients, including the dissolved jaggery and stir well to combine.
Check the salt and spice levels and adjust to suit your taste.Turn to heat to low and place the pomegranate sauce to a simmer until the sauce thickens.
When the sauce begins to coat the back of a spoon, then you know the sauce is ready.Once done, turn off the heat and stir in the dried rosemary or mint.
Allow it to cool and store the sauce in a glass jar.You can refrigerate the Pomegranate Sauce for about a month and use as desired in sauces, curries, as a chutney and many more.Note: You can also make a puree and have the sauce more like a syrup consistency for waffles and pancakes.
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Ingredients: mango (ripe),coconut milk,mint leaves (pudina),condensed milk

Gluten-Free Mango and Coconut Milk Ice-Cream Recipe, 500 grams Mango (Ripe),200 ml Coconut milk,Mint Leaves (Pudina) - Few sprigs to garnish,200 grams Condensed Milk, 50, Continental, To prepare the Mango and Coconut Milk Ice Cream, first keep all the ingredients in the fridge to chill for few hours.Next add the chopped mangoes into a food processor and blend to the smooth puree.
Transfer the mango puree into a mixing bowl.Next combine the pureed mango, condensed milk and coconut milk.
Whisk using a hand blender at medium speed for few minutes or till light and creamy in texture.Now pour the ice-cream mixture into a freezer safe bowl, cover the bowl with the lid or cling foil and freeze until set.
Once the ice cream is almost frozen approximately after 4 - 5 hours, bring it out of the freezer and blend in a food processor to break down the ice crystals.
Pour again into the container and keep it back in the freezer.Doing the freeze and re-beating process, helps the ice cream to have a creamy texture.
The more we beat, the more creamy it gets.
Once you have freeze and beat process 3 times over, then your Mango and Coconut Milk Ice Cream will be ready to be served.Before serving garnish Mango and Coconut Milk Ice Cream with mint leaves and serve chilled as a dessert for parties.
You can also optionally add freshly chopped mangoes and nut to add to the flavour, texture and crunch.
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Ingredients: cheese,salt,pizza pasta sauce,makki ka atta (yellow corn meal flour),mixed herbs (dried),milk,black peppercorns,virgin olive oil,water,red yellow green bell peppers (capsicum),onion,button mushrooms

Polenta Pizza With Vegetables Recipe, 3/4 cup Makki Ka Atta (Yellow Corn Meal Flour),1/4 cup Red Yellow and Green Bell Peppers (Capsicum) - sliced,1/4 cup Button mushrooms - sliced,Salt - to taste,1-1/2 cups Water,2 tablespoons Cheese - grated,1 teaspoon Whole Black Peppercorns - crushed,1 tablespoon Extra Virgin Olive Oil - + as required for greasing pan,2 teaspoons Mixed Herbs (Dried) - of your choice,1/2 cup Milk,1/3 cup Homemade Pizza And Pasta Sauce - or as required,1/4 cup Onions - sliced, 70, Italian Recipes, To begin making the Polenta Pizza With Vegetables Recipe, first preheat the oven to 200 deg CMeanwhile, brush an 8 inch pizza pan with olive oil.Heat water, milk and 1 tablespoon oil in a saucepan.
Add salt and pepper and bring it to a boil.Once it starts boiling, add the corn meal stirring continuously so that no lumps are formed.Cook covered on a low heat for 15-20 minutes till the polenta thickens.Pour the cooked polenta in the prepared pan and spread it evenly.
Bake for about 15-20 minutes till the polenta is firm.Take the polenta with the pizza pan out of the oven and spread pizza sauce over the polenta base.
Top with sliced bell peppers, onion, mushroom and grated cheese.Bake for another 5-8 minutes till the cheese melts/ the veggies are roasted a bit.Take it out of the oven, cool a bit and serve it hot.Serve Polenta Pizza With Vegetables with Pineapple And Cheese Skewers, Penne Pasta In Spinach Basil Pesto Sauce and Red Wine Sangria Cocktail Recipe to make it a complete weekend menu.
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Ingredients: salt,brinjal (baingan eggsplant),mozzarella cheese,parmigiano reggsiano cheese,pepper,tomato basil pasta sauce,wheat bread crumbs,basil leaves

Roasted Eggplant Parmigiana Recipe, 1/4 cup Whole Wheat Bread crumbs,2 sprigs Basil leaves - roughly torn,2 Brinjal (Baingan / Eggplant),Salt and Pepper - to taste,200 grams Mozzarella cheese - cut into 1/8 inch pieces,2 cups Tomato Basil Pasta Sauce,1/2 cup Parmigiano reggiano cheese - grated, 75, Italian Recipes, To begin making the Roasted Eggplant Parmigiana Recipe, season the eggplant slices with salt and allow them to rest for about half an hour.
During the resting process the eggplants release water and this indicates that they are ready for grilling.Grease a cast iron grill pan or a skillet with a little oil.
Place the salt marinated eggplants onto the preheated grill.Allow them to grill in the pan for a few seconds and then flip them over.
Cover the pan and allow the eggplant to grill and get tender on medium heat.
After a couple of minutes of grilling, flip them over to the other side and grill until tender and lightly roasted.
Remove them from the pan, keep them aside and proceed the same way with the remaining eggplants.At this stage preheat the oven to 200 C.Into an individual baking dish, place the large eggplant slices evenly spaced apart.
Over each eggplant, place a sliced mozzarella cheese.Next spoon the tomato basil sauce over each of the slices.
Then sprinkle some grated Parmigiano cheese.
Next place the smaller slices of eggplant to make another layer and repeat with tomato sauce, basil, and the 2 cheeses.
Finally sprinkle the toasted bread crumbs over the top that will make the crust.Place the Eggplant Parmigiana into the preheated oven and bake uncovered until the cheese is melts and the tops turn light brown about 20 minutes.After 20 minutes, remove from the oven and garnish with basil leaf.Serve the Eggplant Parmigiana immediately with a toasted bread, spaghetti and some good wine.
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Ingredients: cashew nuts,ghee,saffron strands,vellai poosanikai (ash gourdwhite pumpkin),sugar,cardamom powder (elaichi)

Karnataka Style Kashi Halwa Recipe With Ash Gourd, 1 cup Sugar,3 tablespoons Ghee,Saffron strands - a few,1/2 teaspoon Cardamom Powder (Elaichi),3 cups Vellai Poosanikai (Ash gourd/White Pumpkin) - grated,10 Cashew nuts - halved/broken, 40, Karnataka, To begin making Karnataka Style Kashi Halwa Recipe With Ash Gourd, heat a pan over medium heat.Add 1 tablespoon ghee and cashews to it and saute the cashews till they turn golden brown in colour.Once done turn off the heat and keep them aside.Next into a preheated pan add the grated ash gourd and saute the ash gourd on medium heat till all the water evaporates and the ash gourd is cooked and soft.This processes of cooking the ash gourd will take about 15 to 20 minutes.Keep stirring occasionally to get and even cooking of the ash gourd and ensuring that the ash gourd does not burn and stick to the bottom of the pan.
Once the ash gourd is cooked stir in the sugar, cardamom powder and a few saffron strands.
Continue stirring until the sugar melts and the halwa thickens.Add the remaining ghee to the halwa and continue stirring until the kashi halwa leaves the sides of the pan.
This will take about 8 minutes.Stir in the roasted cashews.Mix well to combine and turn off the heat.
Transfer Karnataka Style Kashi Halwa Recipe With Ash Gourd into serving bowls and serve hot or cold.Serve Karnataka Style Kashi Halwa Recipe With Ash Gourd along with a festive breakfast meal plate of Masala Akki Roti, Kopparai Thengai Milagai Podi and Red Chilli Coconut Chutney.
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Ingredients: anardana powder (pomegranate seed powder),cloves garlic,coriander (dhania) seeds,onion,cumin seeds (jeera),black pepper powder,turmeric powder,sunflower oil,salt,green chilli,cardamom (elaichi) podsseeds,star anise,yellow mustard seeds black mustard,kalonji (onion nigella seeds),red chilli powder,curd,methi seeds (fenugreek seeds),sesame seeds (til seeds),black salt,ginger,amchur (dry mango powder),bay leaf (tej patta),paneer,fennel seeds (saunf),saffron strands,cinnamon stick (dalchini),cloves (laung)

Veg Tunday Kabab Recipe, 1/2 teaspoon Cloves (Laung),1/8 teaspoon Saffron strands,1 teaspoon Coriander (Dhania) Seeds,3 Green Chilli,1/4 teaspoon Fennel seeds (Saunf),2 Star anise,Salt - to taste,150 grams Paneer (Homemade Cottage Cheese),1/2 teaspoon Black pepper powder,1 teaspoon Yellow mustard seeds - and black mustard,1 teaspoon Kalonji (Onion Nigella Seeds),1/2 teaspoon Sesame seeds (Til seeds),3/4 teaspoon Turmeric powder (Haldi),1/4 teaspoon Anardana Powder (Pomegranate Seed Powder),Sunflower Oil - as needed,100 grams Curd (Dahi / Yogurt),1/2 teaspoon Red Chilli powder,1/4 teaspoon Black Salt (Kala Namak),1 inch Cinnamon Stick (Dalchini),5 cloves Garlic,1 teaspoon Cumin seeds (Jeera),1 Cardamom (Elaichi) Pods/Seeds,1 inch Ginger,3/4 teaspoon Methi Seeds (Fenugreek Seeds),1 Bay leaf (tej patta),1 Onion,3/4 teaspoon Amchur (Dry Mango Powder), 120, Indian, Start to prepare Veg tunday kababs recipe by taking out all the dry spices in a pan and temper them well.Grind them to make a fine powder and keep it asideBoil the Paneer/Cottage Cheese to make sure its softChop the paneer, capsicum,onion into chunks for sticking on to the skewersPuree the half onion,ginger,garlic,green chilli into a paste and keep asideNow lets prepare the marinade-add in curd, tempered spice powder,pureed ginger-garlic-onion-chilli pasteUsing both hands mix together the marinate to the chopped veggies and paneer and keep in the refrigerator for a good one to one an half hours for marination.The longer the better.Take a flat pan,pour in one table-spoon oil and spread uniformly bringing to low-medium heatTake your skewers and line them with capsicum followed by onion followed by paneer and so on.
You can other vegetables like zucchini, tomato also to it.Place the skewers on the hot flat plan and reduce the flame to lowCook each side rotating the skewers and brushing in the marinate on the cooked side as soon as it cooksServe Veg tunday kababs recipe hot as a starter or a dry curry with bread of your choice.
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Ingredients: pistachios,saffron strands,sugar,cardamom powder (elaichi),liters milk

Kesar Pista Kulfi Recipe, 1/2 cup Sugar,1/2 cup Pistachios - finely chopped,1 teaspoon Saffron strands,3 liters Milk - (I use 2% fat),2 teaspoons Cardamom Powder (Elaichi) - freshly pounded, 95, North Indian Recipes, To begin making the Kesar Pista Kulfi, we will first have to condense the milk.
For this heat milk in a heavy bottomed saucepan and bring the milk to a boil.Once the milk comes to a boil, turn the heat to low and simmer the milk with almost continuous stirring and reduce the milk to more than half its quantity.
It is important to note that during the initial stages of milk condensation frequent stirring is important, but as it begins to start condensing and reaches less than half the quantity it is absolutely important that you stir continuously.This is because condensed milk tends to get stuck to the bottom and sides of the pan and burn; leading to a very unpleasant taste.
Burning of milk is also toxic so you want to be extra careful.Once it is reduced to about more than half of its quantity stir in the sugar until it dissolves completely.
Finally stir in the cardamom powder, saffron and chopped pistachios into the Kulfi milk mixture.Turn off the heat and allow the kesar pista kulfi mixture to cool completely.
Pour the kesar pista kulfi mixture in the moulds until 3/4th full, seal them airtight and freeze them in the refrigerator.
The Kesar Pista Kulfi takes a good fifteen hours or more to freeze.
 If you get wooden ice cream sticks in the market, you can insert them in and freeze the Kulfis.Once frozen you can run the kesar pista kulfi moulds under water to enable easy release onto the plate and serve.Serve the Kesar Pista Kulfi for your Holi or Diwali Party or when you have an elaborate Indian Dinner Menu planned for your parties.
You can also serve it to your guests during festival with some delicious appetisers like Paneer Tikka and Chaat items.
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Ingredients: salt,ginger,green chilli,spinach,asafoetida (hing),fennel seeds (saunf),cloves garlic,chaat masala powder,gram flour (besan),onion,rice flour,enos fruit salt,sunflower oil

Crispy Balak Pagora Recipe - Made in the pit paniyaram pan, 1 Green Chilli - finely chopped,1/4 teaspoon Enos fruit salt,1 cup Spinach - chopped,1/4 teaspoon SSP Asafoetida (Hing),Salt - to taste,1 inch Ginger - grated,2 cloves Garlic - grated,1 Onion - finely chopped,3/4 cup Gram flour (besan),1 teaspoon Fennel seeds (Saunf),1/4 cup Rice flour,Sunflower Oil,Chaat Masala Powder - for sprinkling, 30, North Indian Recipes, To begin making the Palak Pakora Recipe, first prepare all the ingredients and keep aside.In a mixing bowl, combine the besan, rice flour, spinach, onion, green chili, garlic, ginger, fennel seeds, eno, hing and salt.
To the bowl, add a little water at a time to make a thick batter.
Heat a Kuzhi paniyaram pan over medium heat, add 1/2 teaspoon of oil in each of the cavities of the pan.Spoon a tablespoon of Palak Pakora batter into each of the cavities and pan fry until brown and crisp, flip on the other side and cook as well.
Once done transfer the palak pakoras onto a plate with an oil absorbent paper and serve these crispy Pakoras hot.Serve the Palak Pakora with Mint Chutney and Adrak chai for a tea time snack during monsoons.
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Ingredients: salt,ginger,sunflower oil,mixed vegetables,cloves garlic,coriander (dhania) leaves,onion,cumin seeds (jeera),green chillies,chicken legs

Coriander Garlic Baked Chicken Recipe, 2 Green Chillies,6 Chicken legs,Salt - to taste,Sunflower Oil - a required,1 teaspoon Cumin seeds (Jeera),Mixed vegetables - Onion,1 inch Ginger,6 sprig Coriander (Dhania) Leaves - roughly chopped,1 Onion - roughly chopped,6 cloves Garlic, 45, Indian, To begin making the Coriander Garlic Baked Chicken recipe, thoroughly clean the chicken and rub with salt and let it rest for 30 minutes.Meanwhile, make a paste of Jeera, garlic, ginger, coriander leaves, onion and green chillies along with a few teaspoons of water in a mixer grinder.
Line baking tray with parchment paper and arrange chicken pieces on it.
Pour the marinade and ensure that the chicken pieces are coated with marinade on all sides.Arrange the vegetables on the leftover spaces on the tray.
Let the chicken pieces rest for 2-3 hours.Preheat oven for 10 minutes at 200 degree centigrade.
Brush oil on the chicken pieces.Bake the chicken pieces for 30-40 minutes and reduce the temperature to 180 degree centigrade.
Brush oil in between to ensure the chicken remains soft and juicy.
Serve hot.Serve Coriander Garlic Baked Chicken along with Beetroot Salad Recipe With Mixed Greens & Feta Cheese for a healthy weekday dinner.
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Ingredients: salt,nutmeg powder,coconut,milk,caster sugar (reduce sugar quantity coconut sweetened),wheat brown bread (best french bread),vanilla,maple syrup chocolate syrup,eggs,butter

Coconut French Toast with Chocolate Chips Recipe, 1 cup Fresh coconut - grated,2 tablespoons Caster Sugar - (reduce sugar quantity if your coconut is sweetened),1/8 teaspoon Salt,1 pinch Nutmeg powder,3/4 cup Milk,1/4 cup Fresh cream,2 tablespoons Butter,Maple syrup - or chocolate syrup,1/4 teaspoon Vanilla Extract,6 Whole Wheat Brown Bread - (best use French bread),2 Whole Eggs, 50, Continental, To begin with the Coconut French Toast with Chocolate Chips Recipe, in a bowl whisk eggs, milk and cream well until frothy.Add vanilla extract, nutmeg powder, sugar and salt whisk again.
Cover and leave it for 15 to 20 minutes.Heat a pan and add 1 tablespoon butter to the pan.Dip the bread slice in the custard mix and remove immediately.Gently press the excess liquid.
Coat it with shredded coconut on both sides.Cook the slices of bread until golden brown on one side and then turn and cook the other side.Repeat for rest of the slices.Coconut French toast with choco chip and any fresh fruit of your choice immediately.Serve the Coconut French Toast with Chocolate Chips Recipe for breakfast along with a cup of Hot chocolate goes well, you can also serve Watermelon Smoothie Recipe to enjoy it even better.
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Ingredients: tomato,arhar dal (split toor dal),tamarind water,mustard seeds,fennel seeds (saunf),asafoetida (hing),cloves garlic,black peppercorns,dry red chilli,curry leaves,rasam powder,green bell pepper (capsicum),sunflower oil

Roasted Bell Pepper Rasam Recipe, 1 Dry Red Chilli,1 Tomato,1 cup Tamarind Water,1 tablespoon Rasam Powder,1/2 cup Arhar dal (Split Toor Dal) - cooked,1 teaspoon Whole Black Peppercorns - crushed,1 teaspoon Mustard seeds,2 cloves Garlic - crushed,1 tablespoon Sunflower Oil,1 Green Bell Pepper (Capsicum) - roasted,1 teaspoon Fennel seeds (Saunf) - crushed,1 sprig Curry leaves,1 pinch Asafoetida (hing), 50, Tamil Nadu, To begin making the Roasted Bell Pepper Rasam Recipe we will first roasted the green bell pepper on a flat skillet, or grill till it is completely roasted on the outside.Transfer to a bowl, allow it cool down and cut open the green bell pepper and deseed it completely, cut into small pieces and set aside.
 In a saucepan, combine the bell peppers, tomatoes, curry leaves and water, bring to a rolling boil on high heat.
Turn off the flame Strain the liquid and allow the bell peppers, curry leaves and tomatoes to cool down and blitz it in a grinder to a smooth paste.Now heat the tamarind water along with 1 cup water in a big saucepan, add in your ground pepper and tomatoes and the rasam powder along with garlic, fennel seeds, peppercorns.
Allow this to boil.
Next pressure cook the dal along with 1/3 cup of water for about 3 whistles.
Turn off the flame and allow the pressure to release naturally.
Open the pressure cooker and transfer the dal into to the boiling bell pepper mixture.
Let the rasam boil for another 10 more minutes.To make the tempering, heat a small pan with oil on medium heat, crackle the mustard seeds, curry leaves and asafoetida, and add in dry red chillies.
Pour it over the rasam and serve.
Serve the Roasted Bell Pepper Rasam Recipe along with steamed rice, Sweet Corn Poriyal and Mushroom Thoran Recipe for a complete meal.
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Ingredients: clove powder (laung),baking powder,wheat flour,nutmeg powder,milk,dry ginger powder,maple syrup,brown sugar (demerara sugar),eggs,butter,cinnamon powder (dalchini)

Gingerbread Pancake Recipe, Maple syrup - to serve,1 teaspoon Dry ginger powder,1 teaspoon Baking powder,1 teaspoon Cinnamon Powder (Dalchini),1/4 teaspoon Clove powder (Laung),1/2 cup Milk,1/2 cup Brown Sugar (Demerara Sugar),1 cup Whole Wheat Flour,1/2 teaspoon Nutmeg powder,4 tablespoons Butter - melted,2 Whole Eggs, 35, Continental, To begin making the Gingerbread Pancake, sift together flour, baking powder and all the spices.
In a large bowl mix together brown sugar, 2 eggs, melted butter, and milk.
Whisk till incorporated and fluffy.
Add dry flour ingredients to wet ingredients and stir until just combined.
Preheat a skillet over medium heat and grease it with a little butter.
Pour 1/4 cup of batter on the skillet and let the batter spread itself.
Cook 1-2 minutes until edges begin to set and the pancakes starts bubbling and looks steamed from the top.
Flip the pancake over allow to cook another minute until it is lightly browned.
Serve the Gingerbread Pancake warm along with maple syrup for breakfast or even as a evening snack for kids.
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