anandhuvasudev/southindiandish huggingface dataset:
Ingredients: cashew nuts,salt,dry corn kernals,paneer,chaat masala powder,raisins,red chilli powder,coriander (dhania) leaves,kasuri methi (dried fenugreek leaves) dried fenugreek leaves,wheat bread crumbs,turmeric powder,green chillies,sunflower oil brushing

Baked Paneer Corn Kebab Recipe, Sunflower Oil - for brushing,2 teaspoons Kasuri Methi (Dried Fenugreek Leaves) - or dried fenugreek leaves,1 tablespoon Cashew nuts,1/4 cup Whole Wheat Bread crumbs,Salt - to taste,2 tablespoons Raisins,2 Green Chillies - finely chopped,1/4 teaspoon Red Chilli powder,1/2 cup Dry Corn Kernals - steamed,1/4 teaspoon Turmeric powder (Haldi),4 sprig Coriander (Dhania) Leaves - finely chopped,200 grams Paneer (Homemade Cottage Cheese),1 teaspoon Chaat Masala Powder, 55, North Indian Recipes, To begin making the Baked Paneer Corn Kebab Recipe, pulse the corn kernels in a mixer grinder and make a coarse crumble.
It shouldn't be a paste.In a bowl add crumbled paneer and steamed sweet corn kernels and all the remaining ingredients except the oil and cashew nuts.
Mash well to make a dough like mixture.
You should be able to shape them into kebabs.Grease your fingers and palms with oil and take small portion in your palms and make patties with the Paneer Corn Kebab mixture.
Place half cashew piece on top of the Paneer Corn Kebab and press a little.Preheat the oven to 180 C.Place the Paneer Corn Kebab on a baking sheet lined with parchment paper or aluminium foil.
Brush the top of the paneer kebabs with oi.
Cling wrap them and refrigerate for 25-30 minutes until they firm up.Bake the Paneer Corn Kebab in center rack for 25-30 minutes until the crust is golden brown.
Once done, remove from the oven and serve.Serve the Baked Paneer Corn Kebab along with Dhaniya Pudina Chutney and Masala Chai for a wholesome tea time snack with friends and family.
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Ingredients: gram butter (at ),saffron strands,water,apple,lemon,caster sugar,gram butter brush,flour (maida),caster sugar garnsih,cinnamon powder (dalchini)

Apple Roses Recipe With Homemade Puff Pastry Sheets (Eggless), 2 tablespoon Caster Sugar,Saffron strands - a pinch,1 cup All Purpose Flour (Maida),1 tablespoon Lemon juice,3 tablespoon Caster Sugar - to garnsih,2 teaspoon Cinnamon Powder (Dalchini) - to garnish,1 teaspoon Cinnamon Powder (Dalchini),3 tablespoon Water,75 gram Butter - (at room temperature),1 Apple - cut into to very thin slices,40 gram Butter - to brush,1-1/2 cup Water, 75, Continental, To prepare Apple Roses Recipe With Homemade Puff Pastry Sheets (Eggless), start by preparing the puff pastry dough.In a bowl, add butter (at room temperature) and whisk it with a fork.Mix saffron, castor sugar and cinnamon powder in a bowl and keep it ready for later use.Add all-purpose flour in a Mixing bowl.
Add required water to make a smooth but tight dough.To prepare the apple roses now, add apple slices, sprinkle lemon and water into a glass/ceramic microwave safe bowl and microwave it on medium for 4 minutes or until cooked.To soften the apple slices while making the roses, cool the apple slices to room temperature.Now roll the dough out to make long rectangular sheet and cut strips of 8-inch long and about less than an inch wide.Apply butter and sugar cinnamon powder on it.On the upper half of the stip, arrange the apple slices side by side to make half of the sheet overlapped with arranged apple slices.Now fold bottom part of the sheet once.Apply more butter and sugar cinnamon powder on it.Now roll the sheet with arranged apple slices gently, to make a beautiful rose!Repeat the process to make other eggless apple roses as well.Preheat Oven to 200 degrees Celsius for 10 minutes.
Meanwhile you can Repeat the process to make other eggless apple roses as well.To bake, arrange the roses on a parchment paper lined Baking sheet and bake for 30-35 minutes or until the edges appear brownish and crisp.Serve it these delicious Apple Roses Recipe With Homemade Puff Pastry Sheets (Eggless) with more cinnamon-sugar powder sprinkled on them, during tea time with Masala Chai or Coffee.
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Ingredients: salt,black pepper powder,basil leaves,capers,red chilli flakes,virgin olive oil,garlic,feta cheese,black olives,green olives,parmesan cheese,del monte spaghetti pasta

Cheese And Olive Spaghetti Recipe, 4 sprig Basil leaves - chopped,1/2 teaspoon Red Chilli flakes,400 grams Del Monte Spaghetti Pasta,150 grams Parmesan cheese - grated,2 tablespoons Garlic - finely chopped,Salt - to taste,Black pepper powder - to taste,250 grams Feta Cheese - crumbled,1/4 cup Green olives,2 tablespoons Capers - drained well,1/4 cup Black olives,Extra Virgin Olive Oil - to cook, 35, Italian Recipes, To prepare cheese and olive spaghetti pasta, cook the spaghetti as per instructions on packet, in a large pot, al dente.
Drain.Heat the olive oil in a wok/kadai, add garlic and cook for a minute.Add the chili flakes and stir for about ten seconds.Immediately toss in the pasta and all the ingredients except the cheese and basil leaves.
Mix well together for a minute or two.Take off the fire and put into a serving dish.Drizzle a bit of olive oil over the pasta.Add crumbled feta cheese and grated parmesan cheese over the pasta.
Add the basil leaves and stir through the cheese and olive spaghetti pasta.Serve hot with fresh Insalata Caprese Salad and rosemary focaccia bread for a weeknight dinner.
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Ingredients: baking powder,rice,rice help bind,jaggery,lemon,cardamom powder (elaichi),sunflower oil

Assamese Style Ghila Pitha Recipe (Sweetened Rice Fritters Recipe), 2 tablespoons Cooked rice - to help bind,1/2 cup Jaggery,2 cups Rice - soaked in water,Sunflower Oil - for cooking,1/2 teaspoon Baking powder,1 teaspoon Cardamom Powder (Elaichi),1 teaspoon Lemon zest, 40, Assamese, To begin making Assamese Style Ghila Pitha Recipe, soak the rice in water for 2 to 3 hours.
Once soaked, drain the water completely and pat dry.Grind the rice into a flour like mixture, it will be a little coarse.Melt the jaggery in 1/4 cup of water and keep aside.In a large mixing bowl, combine the ground rice flour along with the cooked rice, jaggery water, baking powder, cardamom powder, lemon zest and baking powder.Form a dough like consistency to make Ghila Pitha.
The dough should not be too hard not too soft, just enough to hold and put in a kuzhi paniyaram pan.Heat a Kuzhi Paniyaram pan and add a few drops of oil into each one of the cavities.
Grease your palms with oil and form small oval balls.
Flatten the Ghila Pitha a little and place them in the kuzhi paniyaram pan.
Fry on both sides initially on medium flame until cooked through and also golden brown from all sides.Once done, remove the Ghila Pitha from the pan and proceed the same way with the remaining batter.Serve the Ghila Pitha as a tea time snack or as a dessert after a good lunch.
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Ingredients: salt,mustard seeds,asafoetida (hing),kokum (malabar tamarind),coriander (dhania) leaves,green moong sprouts,red chilli powder,cloves garlic,jaggery,water,onion,cumin seeds (jeera),maharashtrian goda masala,ghee,oil,groundnut powder,turmeric powder

Sprouted Moong Dal Recipe - Spicy Sprouted Lentil Curry, 1/4 teaspoon Maharashtrian Goda Masala,2 cups Green Moong Sprouts,1/2 teaspoon Jaggery - grated,1 teaspoon Cumin seeds (Jeera),2 teaspoon Groundnut powder,Salt - to taste,1 teaspoon Mustard seeds,Coriander (Dhania) Leaves - Chopped,1 tablespoon Ghee - or oil,1 Onion - finely chopped,1/4 teaspoon Red Chilli powder,2 cups Water - or as required,1/4 teaspoon Asafoetida (hing),1/4 teaspoon Turmeric powder (Haldi),2 Kokum (Malabar Tamarind),3 cloves Garlic - crushed, 25, North Indian Recipes, To begin making the Sprouted Moong Dal Recipe, heat ghee/oil in a pressure cooker.Add the mustard seeds and the cumin seeds and once they crackle add the onion, garlic, asafoetida and saute it for 1-2 minutes till the onions turn translucent.After 1-2 minutes, add the turmeric powder, moong sprouts and sauté it for about a minute.Next add the masala, chilli powder and mix well.
Add water and then add the kokum, jaggery, salt, peanut powder and stir well to combine.Cover it with the lid and cook it till the cooker releases 1 whistle or till the sprouts are well cooked.
Adjust the consistency of water if required.Once the Sprouted Moong Dal  is done, garnish with fresh coriander leaves and serve hot.Serve Sprouted Moong Dal Recipe with hot with phulkas or hot Steamed Rice with a dollop of ghee for lunch or dinner.
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Ingredients: tomato,salt,kashmiri red chilli powder,ginger,curry leaves,fennel powder,onion,chicken,lemon,garlic,coconut oil,coriander powder,turmeric powder,garam masala powder

Kerala Chicken Roast Recipe, 1 teaspoon Kashmiri Red Chilli Powder,1/2 teaspoon Fennel Powder,2 sprig Curry leaves,Salt - to taste,1 teaspoon Garam masala powder,1 teaspoon Lemon juice,1 tablespoon Ginger - finely chopped,500 grams Chicken,2-1/2 teaspoons Coriander Powder (Dhania),3 Onions - thinly sliced,1-1/2 teaspoons Kashmiri Red Chilli Powder,1/4 teaspoon Turmeric powder (Haldi),3 Tomatoes - thinly sliced,2 tablespoons Coconut Oil - as required,1 tablespoon Garlic - finely chopped, 90, Kerala Recipes, To begin making the Kerala Chicken Roast recipe, wash and clean the chicken pieces.In a mixing bowl marinate the cleaned chicken along with  turmeric powder, kashmiri chili powder, lemon juice and salt to taste and keep in the refrigerator for half an hour.
This will help the chicken get tender.Shallow fry the marinated chicken pieces in a heavy bottomed pan on medium heat till it becomes golden brown on either side the chicken is just about cooked.
Remove the chicken pieces from the pan.To the same pan, heat oil on medium heat; add the sliced onions with a pinch of salt.
Cook till onions turn golden brown.
Add the ginger and garlic and cook for a few seconds until the flavours start coming through.Add coriander, red chilli, garam masala fennel powder and saute for a few seconds till masala is cooked through.Add sliced tomatoes and curry leaves along salt and mix well.
When the tomatoes become soft, add one or two spoons of water to get a nice paste like consistency.At this stage, add the fried chicken pieces and give a good stir till the masala coats the chicken well.The Kerala Chicken Roast pieces should be succulent coated well with the masala.
Stir fry the chicken in the masala for about 4 to 5 minutes.
Check the salt and spices and adjust to suit your taste.Once done, turn off the heat and transfer the Kerala Chicken Roast to a serving bowl.Serve Kerala Chicken Roast along with Malabar Parotta, Steamed Rice, Pineapple Rasam and a Cabbage Thoran for a weeknight dinner or even a special weekend lunch.
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Ingredients: baking powder,salt,mixed dry fruits,water,baking soda,vanilla,vinegar,caster sugar,flour (maida),sunflower oil

Dry Fruits Spongy Cake Recipe, 3/4 cup Caster Sugar,1 teaspoon Baking powder,Sunflower Oil - to grease the cake tin,3/4 tablespoons Vinegar,1/4 teaspoon Salt,1 teaspoon Vanilla Extract,1/4 cup Sunflower Oil,1/2 teaspoon Baking soda,1-1/2 cup All Purpose Flour (Maida),3 tablespoons Mixed dry fruits - roughly chopped,3/4 cup Water, 60, Continental, To begin making the Dry Fruits Spongy Cake recipe, first mix all the dry ingredients in a mixing bowl.
Sieve it so that if any coarse particle is there, it can easily be separated except dryfruits.Next, add 2 tablespoons of dry fruits to this.
Now in another mixing bowl mix all wet ingredients.Now slowly pour the wet mixture to dry mixture and mix this using a spatula.Don't over mix, otherwise the aeration will be gone.
Meanwhile preheat the oven at 150 degree for 10 minutes.Put an aluminium foil on the baking tray.
Grease the cake tin with oil and then spread dry flour all over it and remove the extra flour.Pour the cake mix and fill it up to 3/4th level of tin.
Sprinkle the rest 1 tablespoons of dryfruits on the cake batter.When u bake, it will rise up.
Bake at 150 degree for about 30 minutes.Insert a toothpick to check if the cake is cooked.
If it comes out clean its ready.
Serve Dry Fruits Spongy Cake along with Cold Coffee Smoothie and Aloo Tikki Stuffed Pita Sandwich during your tea time parties.
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Ingredients: green chillies,salt,coriander (dhania),rice,mustard seeds,ghee,curry leaves,white urad dal (split),onion,lemon,peanuts (moongphali),idli dosa podi (milagai powder),turmeric powder,chana dal (bengal gram dal)

Chutney Podi Sadam Recipe - Rice Flavoured With Chutney Podi, 1 tablespoon Lemon juice,1 teaspoon White Urad Dal (Split),Salt - to taste,2 tablespoon Ghee,1 teaspoon Mustard seeds,2 Green Chillies - slit,1-1/2 cups Cooked rice,1 teaspoon Chana dal (Bengal Gram Dal),1 Onion - finely chopped,5 tablespoons Idli Dosa Podi (Milagai Powder),Coriander (Dhania) Leaves - a small bunch finely chopped,1/4 cup Raw Peanuts (Moongphali),1 teaspoon Turmeric powder (Haldi),2 sprig Curry leaves - roughly chopped, 30, Tamil Nadu, To begin making the Chutney Podi Rice Pot Recipe, make sure you have cooked rice a few hours earlier or the previous day as the grains will be separated out well.
You can also make the Idli Dosa Milagai Podi Recipe - South Indian Chilli Chutney Powder and keep it ready.
Heat ghee in a kadai, add the mustard seeds, the urad dal, chana dal and peanuts.Allow the mustard seeds to crackle; the dal and peanuts to get roasted well until it gets a golden brown color.Do this on low to medium heat else they will get brown faster than you want them to and the peanuts will remain raw.Once the dal is golden brown and roasted, add the curry leaves, slit green chillies, turmeric powder and stir for a few seconds.Now add the fine chopped onions.
Once the onions have turned transparent, add in the Idli Dosa Milagai Podi Recipe - South Indian Chilli Chutney Powder  Add the cooked rice, sprinkle some salt and give it a good stir until all the ingredients have combined well and the rice gets well coated.Turn the heat to low, sprinkle some water and cover the pan and allow the rice to steam along with the seasoning for a couple of minutes.Turn off the heat.
After a couple of minutes, squeeze the lemon juice and give the rice a good stir.
Check the salt and spice levels and adjust to suit your taste.Garnish with chopped coriander leaves and it is ready to be served.Serve this Chutney Podi Sadam Recipe, with Nellikai Pachadi Recipe (Amla/ Gooseberry Raita) and Ambode Recipe (Karnataka Style Masala Vada) for a weekday meal.
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Ingredients: salt,wheat flour,dill leaves,garam masala powder,spinach leaves (palak),ajwain (carom seeds),red chilli powder,cumin powder (jeera) (roast ground),curd,lemon,sesame seeds (til seeds),tofu,kasuri methi (dried fenugreek leaves),green chilli paste,sunflower oil

Whole Wheat Spinach And Tofu Paratha Recipe, 3-1/2 cups Whole Wheat Flour,Sunflower Oil - to smear,1/2 Lemon - juiced,3 tablespoons Dill leaves - finely chopped,1-1/2 cups Spinach Leaves (Palak) - pureed,1 teaspoon Green Chilli Paste,3 tablespoon Sesame seeds (Til seeds),Salt - to taste,1/2 teaspoon Garam masala powder,1 teaspoon Ajwain (Carom seeds),200 grams Tofu - grated,1 teaspoon Cumin powder (Jeera) - (roast & ground),1/2 cup Curd (Dahi / Yogurt),1/2 teaspoon Red Chilli powder,1 teaspoon Kasuri Methi (Dried Fenugreek Leaves), 50, North Indian Recipes, To begin making the Whole Wheat Spinach And Tofu Paratha Recipe, first combine the flour with the oil/ghee and all the other ingredients mentioned, in a big mixing bowl.Start kneading the dough, by adding a little water (if required) and working the dough until it comes together into a soft, pliable dough.
Cover the dough with a damp cloth and keep it aside for 15 mins.After 15 mins, divide the dough into 14 to 15 equal sized balls, depending on the size of the paratha you prefer to make.Take one ball, dust it with flour and roll it out into a disc of preferred thickness and size that you like the parathas to be.Place the rolled out paratha onto hot griddle and allow it to cook until light brown spots appear on the underside and bubbles appear on top.Brush with oil/ghee and flip and cook the other side as well.Now brush the other side with oil/ghee and flip again, to ensure that both sides are uniformly browned.Repeat with remaining portions of dough and serve hot along with a bowl of yogurt and pickle for breakfast, or pack it into your lunch box or even serve it for a weeknight dinner.
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Ingredients: baking powder,wheat flour,corn flour,salt salt,cardamom (elaichi) podsseeds,milk,raisins,tutti frutti,white vinegar,baking soda,curd,sugar,vanilla,condensed milk,food color yellow food colour,sooji (semolina rava),flour (maida),milk powder,butter

Eggless Tutti Frutti Cake Recipe, 2 tablespoon Milk Powder,1 cup All Purpose Flour (Maida),80 grams Butter - at room temperature,1 teaspoon Baking powder,1 teaspoon Corn flour,pinch Salt - pinch of salt,1/2 teaspoon Baking soda,2 tablespoons Raisins,Milk - milk as required,pinch Food Color - pinch of yellow food colour (optional),1 teaspoon Vanilla Extract,1/3 cup Sugar,1/2 cup Curd (Dahi / Yogurt) - whisked,1/2 cup Condensed Milk,1 tablespoon All Purpose Flour (Maida) - for dusting,1 teaspoon Sooji (Semolina/ Rava),1 tablespoon White vinegar,2 tablespoons Whole Wheat Flour,1/2 cup Tutti frutti,1 teaspoon Cardamom (Elaichi) Pods/Seeds - crushed (optional), 65, Continental, To prepare Eggless Tutti frutti cake, prep up all the ingredients and preheat oven to 180 degrees Celsius.
Prepare a loaf tin by applying oil on it and dusting with flour.Sift together the dry ingredients- all-purpose flour, wheat flour, semolina, cornstarch, baking powder, baking soda and a pinch of salt.
Mix well.Take a big mixing bowl and add butter, condensed milk, sugar, yogurt, vanilla essence and mix it well until it forms a creamy texture.Now sprinkle some plain flour over the tutti frutti and spread it well (Dusting the tutti frutti with some flour before incorporating them into the batter helps in even distribution preventing them from sinking to the bottom of the cake).Now add the dry ingredients to the wet mixture.
Mix very well.
For the right consistency, add milk if needed.
Add tutti frutti and raisins and at last add white vinegar and then mix it well.Pour the batter into the prepared loaf tin and tap well.
Sprinkle some crushed cardamom if using.Bake in the preheated oven for 30 to 35 minutes at the same temperature.The top needs to turn golden brown and a tester (toothpick) should come out clean.Allow the Eggless Tutti Frutti Cake to cool for 1 hour.
Then slice and enjoy with Masala Chai or Filter Coffee.
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Ingredients: black salt,ice cubes,water,sugar syrup,basil leaves,lemon,kiwi

Kiwi Basil Lemonade Recipe, 5 cups Water,Black Salt (Kala Namak) - to taste,2 tablespoons Lemon juice,Ice cubes - as required,Basil leaves - few,2 Kiwi - peeled,2 tablespoons Sugar syrup, 15, Continental, To begin making the Kiwi Basil Lemonade recipe, peel the kiwis and keep them aside.Now add the kiwis along with some basil leaves and puree them in a mixer grinder.Now in a big jug, add in the lemon juice, sugar syrup, black salt and water.
Mix everything properly.Now in the same jug, add in the kiwi and basil puree.
Mix it well and make sure the puree is mixed with the flavoured water properly.Add in the ice cubes and serve.
You can also keep it in the refrigerator to make it chilled.
Serve Kiwi Basil Lemonade along with some snacks like Instant Nimbe Avalakki and Baked Masala Namak Para to your guest when they visit you at your home.
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Ingredients: coriander (dhania),yellow moong dal (split),ginger,salt,chana dal (bengal gram dal),fennel seeds (saunf),red chilli powder,carrot,onion,turmeric powder,enos fruit salt,green chillies,sunflower oil

Vegetable Dal Pakor Recipe - Dal Bhajiya, 1 Carrot (Gajjar) - grated,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,2 Green Chillies - finely chopped,1 Onion - finely chopped,2 inch Ginger - finely chopped,1/2 teaspoon Enos fruit salt,Coriander (Dhania) Leaves - small bunch,1/2 cup Yellow Moong Dal (Split) - soaked overnight,1/2 cup Chana dal (Bengal Gram Dal) - soaked overnight,1 tablespoon Fennel seeds (Saunf),1/2 teaspoon Red Chilli powder,Sunflower Oil - for frying, 50, North Indian Recipes, To begin making the Vegetable Dal Pakora, into a preheated pan roast the fennel seeds till aromatic.
Remove from the pan and allow to cool.
Once the fennel seeds have cooled crush them coarsely in a mortar and pestle and keep them aside.
Add the soaked dals into a mixer grinder.
Add very little water and blend to make a coarse batter.
Transfer the Dal pakora batter to a mixing bowl and add in the remaining ingredients like the green chillies, ginger, carrots, onions, enos fruit salt, red chilli powder, turmeric powder, fennel seeds and salt to taste.
Check the salt and spice levels and adjust to suit your taste.
*Method for pan frying the pakora'sPreheat the kuzhi paniyaram pan, add about a teaspoon of oil in each of the cavities.Add spoonful of the Vegetable Dal Pakora Batter into each cavity; drizzle some oil onto the dal pakoras and allow to steam.
Once you notice the top of the pakora cooked, flip it over and drizzle a little more oil and pan fry them on medium heat until browned on all sides and also cooked inside.
Once done transfer the Vegetable Dal Pakora onto a plate with an oil absorbent paper and serve hot.Proceed the same way with the remaining pakora batter.
Serve Vegetable Dal Pakora along with Dhaniya Pudina Chutney as a tea time snack with a hot cup of Adrak Chai.
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Ingredients: salt,cumin powder (jeera),coriander (dhania),green chilli,strawberries,curd,sugar,onion,black pepper powder

Strawberry Raita Recipe, 1 Green Chilli - finely chopped,1 teaspoon Black pepper powder,Coriander (Dhania) Leaves - a small bunch,Strawberries - few slices,300 ml Curd (Dahi / Yogurt),150 grams Strawberries,1 Onion - finely chopped,2 tablespoons Sugar,Salt - as per taste,2 teaspoon Cumin powder (Jeera), 30, Indian, To begin making the Strawberry Raita, we will first rinse the strawberries in water.
Remove the green stem on top and finely chop the strawberries.
Set aside in a bowl until required.In a large bowl; add the yogurt, sugar, salt, cumin powder, black pepper powder and whisk well until soft and fluffy and there are no lumps.
Once the yogurt is whisked well, stir in the chopped onion, green chillies, coriander, and strawberries.
Once strawberries are added, you will notice the color of the yogurt will start changing giving it a delicious pink color.
Check the salt and spice levels and adjust to suit your taste.Garnish the Raita with strawberry slices just before serving.Serve Strawberry Raita along with Paneer Tikka Masala and Pudina Tawa Paratha for a weekday lunch or dinner.
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