anandhuvasudev/southindiandish huggingface dataset:
Ingredients: cashew nuts,yellow moong dal (split),ghee,foxtail millet,jaggery,cardamom powder (elaichi)

Gujarati Style Lapsi Recipe - Millet Sweet Pudding, 1 cup Foxtail Millet,1/4 cup Jaggery,1 teaspoon Cardamom Powder (Elaichi),1 tablespoon Ghee,1/4 cup Yellow Moong Dal (Split),2 tablespoons Cashew nuts - broken, 35, Gujarati Recipes﻿, To begin making the Gujarati Style Lapsi Recipe, heat a pan on medium heat and roast the yellow moong dal until a lightly roasted aroma is released.
Don’t allow the moong dal to turn brown.Place the roasted moong dal and the millet along with jaggery and cardamom into the pressure cooker.
Add 2 cups of water, cover the pan, place the weight on and pressure cook until you heat one whistle.After the first whistle, turn the heat to low and simmer for 3 to 4 minutes.
After 3 to 4 minutes, turn off the heat and allow the pressure to release naturally.
Keep this aside.Now heat a tablespoon of ghee in a small pan and roast the cashew nuts until golden and crisp.
Turn off the heat and keep aside.In the final steps to make Lapsi, add the roasted cashew nuts into the cooked millet and dal.Stir well on medium heat for about 5 minutes until the jaggery has got well blended with the millet and dal mixture.
The Millet Lapsi is now ready.
Turn off the heat and transfer the Lapsi to a serving bowl.Serve the Gujarati Style Lapsi Recipe Recipe as a dessert of  after a meal of Steamed Rice, Gujarati Kadhi Recipe - Sweet And Spicy Gujarati Kadhi, Phulkas, Fansi Nu Muthia Nu Shaak , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Gujarati_Style_Lapsi_Recipe_Millet_Sweet_Pudding_.jpg, 6
Ingredients: salt,spring onion greens,corn flour,ginger,green chilli,sesame (gingelly) oil,soy sauce,cloves garlic,dark soy sauce,onion,black pepper powder,green bell pepper (capsicum),ginger paste,eggs

Chilli Egg In Soya Sauce Recipe, 1 Spring Onion Greens - chopped,1/4 teaspoon Black pepper powder,1 tablespoon Dark soy sauce,3 teaspoon Corn flour,Salt - to taste,1 teaspoon Ginger Paste,1 teaspoon Ginger - chopped,1 teaspoon Soy sauce,2 Onion - chopped,2 teaspoon Corn flour,3 cloves Garlic,3 teaspoon Sesame (Gingelly) Oil,4 Green Chilli - slit,4 Whole Eggs - hard boiled,1 Green Bell Pepper (Capsicum) - cubed, 30, Asian, To begin making Chilli Egg recipe, cook the eggs to a hard boiled consistency.Take a bowl and mix 2 teaspoons of cornflour, ginger paste, soya sauce, salt and pepper.Coat the hard boiled eggs with this above mixture and keep it aside.Heat a wok with 2 teaspoons of oil and fry the eggs till the eggs get coated with the mixture.
Scoop out the eggs and keep them aside on a plate.
To make the gravy, in a bowl, mix 3 teaspoons of water and corn flour.Turn on the wok, add some oil and fry ginger, garlic, green chillies, and onions.
Stir them for 2 minutes.Add the cornflour mixture and water.
Bring the mixture to a boil and let the mixture reduce to a semi thick consistency.Add the eggs to the mixture.
Add in the soya sauce, diced capsicum and scallions.
Add salt according to your taste.Serve Chilli Egg with Vegetarian Hakka Noodles (Chinese Chow mein Recipe) and Thai Style Beansprouts & Raw Mango Salad Recipe to make it a complete meal.
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Ingredients: salt,tme leaves,kale (or spinach),leek white green parts,cloves garlic,virgin olive oil,ricotta cheese,onion,pepper,parmesan cheese,eggs,provol cheese,dried oregano

Kale & Leeks Frittata Recipe, 1 tablespoon Extra Virgin Olive Oil,1/4 teaspoon Dried oregano,1/4 cup Ricotta Cheese,1/3 cup Parmesan cheese -  grated,1/2 cup Provolone Cheese -  grated,1/2 teaspoon Fresh Thyme leaves,1/2 cup Kale - chopped (or spinach),1 Onion - finely chopped,Salt and Pepper - to taste,1 Leek - white and green parts chopped small,1 clove Garlic - minced,4 Whole Eggs - beaten, 35, Italian Recipes, To begin making the Kale And Leeks Frittata, in a medium bowl add eggs, parmesan cheese, provolone cheese, thyme, oregano, salt, pepper whisk well until fluffy and keep aside.In a cast iron skillet heat oil, add garlic and onions and saute them until golden brown and the onions will have a slightly caramelised flavor and smell.Once done, add chopped leeks (white part) and cook until soft and tender.
This will take about 5 minutes.Once the stems have softened, add leeks greens and kale or spinach.
Sprinkle some salt and allow the leaves to cook through until all most of the moisture released while cooking is evaporated.Pour in the egg and cheese mixture to this.
Swirl to spread the egg into the kale and leek mixture, so it spreads to the entire base of the pan.Cook the frittata for 7 minutes or until the edge is just set.
Add the ricotta cheese on the top and cover with a lid and cook until eggs are puffed up.
Once cooked through from the top and the frittata is puffed up, turn off the heat and serve.Serve the Kale And Leeks Frittata along with buttered toast, Mulled Apple Juice and fruits to make a wholesome breakfast.
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Ingredients: salt,cumin powder (jeera),garam masala powder,amchur (dry mango powder),green moong sprouts,red chilli powder,ginger garlic paste,instant oats (oatmeal),turmeric powder,sweet potato,sunflower oil

Moong Sprouts And Sweet Potato Cutlet Recipe, Sunflower Oil - for deep/shallow frying,1/2 teaspoon Cumin powder (Jeera),4 tablespoons Instant Oats (Oatmeal),Salt - to taste,1/2 teaspoon Garam masala powder,1 teaspoons Ginger Garlic Paste,1/4 teaspoon Amchur (Dry Mango Powder),1 cup Sweet Potato - boiled  mashed,1/4 teaspoon Turmeric powder (Haldi),1/2 cup Green Moong Sprouts,1/2 teaspoon Red Chilli powder, 30, Indian, To begin making the Moong Sprouts And Sweet Potato Cutlet Recipe, first blend together the moong sprouts in a mixer to make a coarse paste.
Do not use too much water, or it will get runny.Put the ground moong sprouts in a mixing bowl.
Add to it all the other ingredients and mix well.Set it aside for 15 minutes.Meanwhile place a kadai on the heat, add enough oil to it, depending on whether you are shallow or deep frying it.Shape the cutlet mixture into small tikki like cutlets and shallow/deep fry until golden on both sides.Serve hot along with Green Chutney and tomato ketchup for a delicious tea time snack.
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Ingredients: tomato,salt,ginger,mustard seeds,asafoetida (hing),curry leaves,white urad dal (split),dry red chillies,coriander (dhania) seeds,onion,chana dal (bengal gram dal),sunflower oil

Andhra Style Allam Pachadi (Ginger Chutney Recipe), 1 tablespoon Coriander (Dhania) Seeds,Sunflower Oil - for cooking,Salt - to taste,1 tablespoon White Urad Dal (Split),1 Onion - chopped,1 teaspoon Mustard seeds,2 Dry Red Chillies,1 tablespoon Chana dal (Bengal Gram Dal),1 Tomato - chopped,1 sprig Curry leaves,1 pinch Asafoetida (hing),3 inch Ginger - chopped, 30, Andhra, To begin making the Andhra Style Allam Pachadi, heat a kadai with oil, add the dals and saute them till they are light brown.Add the dry red chillies, coriander seeds, onions, ginger and saute them till the onions are translucent.Once done, add the tomatoes and salt and saute till the tomato becomes mushy.
Switch off the heat and grind it to a smooth paste.To make the tempering, heat a small kadai with oil, add mustard seeds and allow it to splutter.Add the curry leaves and hing, leave it for 10 seconds and pour it over the chutney.
Serve the Andhra Style Allam Pachadi along with pesarattu or idli to enjoy your morning breakfast.
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Ingredients: tomato,wheat brown bread,salt,hummus,lettuce leaves,coriander (dhania) leaves ground paste,summac (or lemon salt,lemon,feta cheese,cucumber,red onion,sweet piquanté pepper,green chilli paste,pepper

Mediterranean Tomato Basil Sandwich Recipe With Sweet Piquanté Pepper, 3 tablespoons Feta Cheese,1 tablespoon Coriander (Dhania) Leaves - ground to paste,1 Tomato - sliced,3 tablespoon Homemade Hummus,Lettuce leaves - as needed,1 Cucumber - sliced,1 Red onion - sliced,1/4 tablespoon Green Chilli Paste,Lemon juice - to taste,4 Sweet piquanté pepper - sliced finely,Salt and Pepper - for seasoning,Summac - (or lemon zest & salt,8 Whole Wheat Brown Bread, 25, Mediterranean, To begin making the Mediterranean Tomato Basil Sandwich Recipe With Sweet Piquanté Pepper, get all the ingredients prepped for the sandwich.
Chop all veggies and keep chilli, coriander pastes ready.In a mixing bowl, mix green chilli paste and coriander paste with homemade hummus, and drizzle some lemon juice on it and combine well till the paste is even.Spread this hummus mixture on one side of the bread slice.Place the lettuce leaves on it.Now place sliced onions (2-3 per slice of each veggie), cucumber, tomato slices, sweet piquant pepper slices and finally season with salt and pepper and dash of sumac (or alternatively lemon zest) on top.Add crumbled feta on top of each prepared bread slice and place another slice of bread on top and prick a toothpick to hold the sandwich in place.
You can cut the sandwich to half and serve.Serve Mediterranean Tomato Basil Sandwich Recipe With Sweet Piquanté Pepper along with Roasted Tomato Sauce and a hearty Vegetarian Pumpkin And Chickpea Soup Recipe or a light Light And Healthy Spinach Soup Recipe for a complete meal.
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Ingredients: coconut sugar,salt,vegetable stock,red chillies,tofu firm,lemongrass stalk,ginger,rice vermicelli noodles (thin),button mushrooms,soy sauce,carrot,coconut milk canned,lemon,cloves garlic,coriander (dhania) leaves,green zucchini,cherry tomato

Vegetable Coconut Milk Soup With Vermicelli Noodles Recipe, 1 Carrot (Gajjar) - diced,150 grams Tofu - firm,1 Lemon - juiced,1/2 Green zucchini - diced (optional),1 tablespoon Soy sauce,Salt - to taste,Rice Vermicelli Noodles (Thin) - as required,3 cups Coconut milk - fresh or canned,5 sprig Coriander (Dhania) Leaves,1 inch Ginger - sliced,1 Lemongrass - stalk,2 tablespoons Coconut Sugar,3 cloves Garlic - minced,3 Cherry tomatoes - halved,2 cups Vegetable stock,6 Button mushrooms - sliced,4 Fresh Red chillies - slit, 30, Asian, To begin making the Vegetable Coconut Milk Soup With Vermicelli Noodles recipe, firstly cook the vermicelli noodles as per the instructions given on the packet.Bring vegetable stock, garlic, ginger, lemon grass, chilles, lemon and sugar to a boil in a saucepan.
Once it is boiled, add the carrots, mushrooms, zucchini and tofu and let it cook for a minute.Make sure that while prepping the lemon grass, you remove the woody bit at the bottom and use up the centre part of the stalk.After a minute, add coconut milk and soy sauce.
Taste it and adjust the seasoning according to your preferred taste.Cook for about 3-4 minutes and then add the tomatoes right at the end before turning off the flame.Once it is done, garnish it with coriander and top it with the cooked vermicelli noodles.Serve Vegetable Coconut Milk Soup with Vermicelli Noodles as a side dish or you can even have it on its own for light and healthy dinner.
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Ingredients: salt,asafoetida (hing),methi leaves (fenugreek leaves),ajwain (carom seeds),red chilli powder,gram flour (besan),coriander (dhania) seeds,rice flour,turmeric powder,sunflower oil

Methi Pakoras Recipe, Sunflower Oil - for deep frying,Salt - to taste,1 teaspoon Red Chilli powder,1/2 cup Methi Leaves (Fenugreek Leaves),1 cup Gram flour (besan),1/2 teaspoon Ajwain (Carom seeds),1/4 teaspoon Asafoetida (hing),1/4 cup Rice flour,1/2 tablespoon Coriander (Dhania) Seeds - crushed,1/4 teaspoon Turmeric powder (Haldi), 50, Indian, To begin making the Methi Pakoras, sieve both the flours-besan & rice flour together with salt.
Add a ladle of hot oil (heated separately for 1 minute) and gently mix with a spoon.
Now add the methi leaves, salt, red chilli powder, hing, turmeric powder, ajwain and coriander seeds and mix well.
Methi leaves would leave out water in 2-3 mins.
Add water very slowly and make a thick batter.
Once it is done, adjust the spice and salt according to your taste.Pour the rest of the oil in a pan on medium flame.
Once it is hot enough, use a greased spoon or wet hands to drop small pakoras (or bite sized pieces) into the hot oil.
Be sure not to overcrowd the frying pan (or kadai).Fry on medium heat turning the batch over in the oil occasionally.
Fry till golden brown and drain the pakoras on the kitchen towel.Fry the rest of the pakoras similarly.Serve the Methi Pakoras with hot Masala Chai or Papaya Banana smoothie.
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Ingredients: bananas,ice cubes,water,badam (almond),chia seeds,dates,spinach

Spinach Dates & Banana Smoothie Recipe, 1 teaspoon Chia Seeds,6 sprig Spinach,3 Dates - pitted,1/4 cup Badam (Almond),1 Ripe Bananas,1 cup Water,1 cup Ice cubes, 15, Continental, To prepare easy Spinach Dates & Banana Smoothie Recipe, prepare all the ingredients and keep them ready.Now place all the ingredients in a high-powered blender and blend until smooth.
Garnish with spinach sprig and banana slice and enjoy this Spinach Dates & Banana Smoothie Recipe.Serve Spinach Dates & Banana Smoothie along with Focaccia Bread with Sweet Onion and Capers for your weekend breakfast.
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Ingredients: salt,rice,mustard seeds,sesame (gingelly) oil,black peppercorns,curry leaves,white urad dal (split),cumin seeds (jeera),peanuts (moongphali)

Milagu Jeera Curry Leaf Sadam Recipe, 1 teaspoon White Urad Dal (Split),1/2 teaspoon Mustard seeds,2 teaspoons Cumin seeds (Jeera),Salt - to taste,2 tablespoons Whole Black Peppercorns,2 cups Cooked rice,2 tablespoons Sesame (Gingelly) Oil,1/4 cup Curry leaves,1/4 cup Raw Peanuts (Moongphali), 25, South Indian Recipes, To begin making the Milagu Jeera Sadam Recipe With Curry Leaves, we will first make the masala of the black pepper, cumin and curry leavesIn a preheated pan, roast the whole black peppercorns (milagu) and cumin seeds (jeera) on medium heat.
Roast until you notice the cumin crackling and the color or black pepper changes slightly.Add the roasted milagu (black pepper) and jeera (cumin seeds), along with the curry leaves into a mixer grinder.
Blend to make a coarse powder.Heat 1 tablespoon sesame oil on medium heat;  add the mustard seeds, split urad dal and raw peanuts.
Allow the mustard seeds to crackle and the dal and peanuts to get well roasted.Roast until the peanuts turn crisp.Once the peanuts are crisp add the milagu and jeera ground mixture.
Stir for a few seconds.Add the cooked rice/ sadam and salt to taste.
Add an additional tablespoon sesame oil and stir well to combine the Milagu Jeera Sadam with Curry leaves.
Turn heat to low cover and simmer the Milagu Jeera Sadam for 2 to 3 minutes and turn off the heat.
Check the salt to taste and adjust accordingly.Serve the Spicy Milagu Jeera Curry Leaf Sadam Recipe along with Mixed Vegetable Kurma or Potato & Peas Curry in Coconut Milk and a Tomato Onion Raita for a weeknight dinner, lunch or even pack into a lunch box.
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Ingredients: idli dosa batter,salt,green chilli,mustard seeds,coconut,black pepper corns,mint leaves (pudina),sesame (gingelly) oil,curry leaves,onion,eggs,turmeric powder

Chettinad Egg Paniyaram Recipe | Rise Paniyaram Recipe, 6 sprig Mint Leaves (Pudina) - finely chopped,1/2 teaspoon Turmeric powder (Haldi),Sesame (Gingelly) Oil - for cooking,Salt - to taste,1 teaspoon Mustard seeds,1/2 cup Fresh coconut - grated,2 Onions - finely chopped,2 sprig Curry leaves - finely chopped,3 Whole Eggs,3 cups Idli Dosa Batter,4 Green Chilli - chopped,1 teaspoon Whole Black Pepper Corns - coarsely pounded, 40, Tamil Nadu, To begin making Chettinad Muttai Paniyaram Recipe prep all the ingredients first.
Heat a Kadai with some oil, add mustard seeds and asafoetida and let it splutter for few seconds.Then add curry leaves, onions and green chillies.
Saute for few minutes till the onions become translucent and soft and turn off the heat.
Stir in the chopped curry leaves at this stage and give it a stir.In a small mixing bowl, break in the eggs and beat it till it fluffs up little.
Pour egg into the dosa batter and also the sauteed onion mixture.Add in chopped mint leaves, turmeric powder, black peppercorns and salt to taste.
Stir well to combine and check the salt and adjust according.Whisk the muttai paniyaram batter well until the egg and onion mixture is well combined into the dosa batter.Heat the Paniyaram pan on a medium heat, add a teaspoon of oil into each cavities.
Spoon in the muttai paniyaram batter into of the each cavities.Cover the paniyaram pan and let allow the muttai paniyaram to steam cook for about 3 to 4.
minutes minutes on one side and flip over to cook on the other side.You can add oil if required while cooking and flipping it over to make the muttai paniyaram crisp.
Once done, the muttai paniyaram from the pan and serve hot.Serve the Chettinad Muttai Paniyaram along Coconut Chutney and filter coffee for a wholesome snack.
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Ingredients: salt,corn flour,baking soda,sugar,nutella,vanilla,chocolate chips,eggs,brown sugar (demerara sugar),cocoa powder unsweetened,flour (maida),butter

Chocolate Nutella Lava Cookies Recipe, 2 cups All Purpose Flour (Maida),1 teaspoon Baking soda,1 teaspoon Salt,24 tablespoons Nutella Spread,3 teaspoon Corn flour,1 cup Chocolate chips,1/4 cup Brown Sugar (Demerara Sugar),3/4 cup Cocoa Powder - unsweetened,1/2 cup Sugar,2 Whole Eggs,2 teaspoon Vanilla Extract,200 grams Butter (unsalted), 80, Continental, To prepare Chocolate Nutella Lava Cookies Recipe, on a Baking sheet lined with parchment paper/baking paper, drop 24 tablespoonful’s of nutella such that they do not touch each other and freeze for about an hour, until solid.In a medium bowl, add the flour, corn flour/cornstarch, cocoa powder, baking soda and salt; mix and keep aside.In another large bowl, add the butter, sugar and brown sugar and beat until light and fluffy (about 2 minutes).Add the eggs and vanilla; mix to combine, and then add the flour-cocoa mixture and mix everything together.Stir in the chocolate chips, reserving a few to top the cookies with.Now you need to divide the dough into 24 portions.
I found it easiest working with a tablespoon and scooped out about 2-3 tablespoons of dough per portion; you could also use a 1/4 cup measure or eyeball it, whatever works for you.Once you have portioned the dough, roll it into balls then flatten the dough ball (I used my hands) and place a frozen nutella ball in the centre of each dough ball.Stretch the cookie dough from the sides so that the nutella ball in the centre is completely covered with the cookie dough.
The nutella starts to melt pretty quickly so remove from the freezer in batches or just put it back into the freezer to harden.Place the cookies on a baking sheet about 2 inches apart, sprinkle with the left over chocolate chips and freeze for an hour.Preheat the Oven to 175 degrees Celsius.Bake cookies straight out of the freezer, for 12-15 minutes, on a baking sheet.
Cookies are done when they’re slightly crispy around the edges and still soft in the center.Let the Chocolate Nutella Lava Cookies Recipe rest for about ten minutes before serving.
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Ingredients: pistachios,milk,rose water,rasgulla syrup,rasgulla,custard powder

Rasgulla custard pudding recipe, 10 Rasgulla,2 tablespoons Custard powder,1-1/2 teaspoon Rose water,1 tablespoon Pistachios - chopped,1/2 liter Milk,4 tablespoons Rasgulla syrup, 30, North Indian Recipes, To begin making the Rasgulla Custard recipe, pour milk into a nonstick pan keeping 1/2 cup of milk out of it aside.
Boil till the milk reduces a bit and remove from flame.Take the custard powder in a small bowl, add 1/2 cup of milk (that was kept aside) and make a smooth consistency.Add this mixture into boiled milk along with rasgulla syrup and mix well.
Cook again with constant stirring to avoid any lump formation.
Meanwhile squeeze the rasgullas, cut into half and keep aside.When the mixture thickens, add rose water along with cut rasgullas one by one.
Stir gently and remove from flame.Refrigerate for 1 to 2 hours.
While serving, garnish with chopped pistachio.
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Ingredients: kunafa pastry,milk,water,corn flour dissolved milk,sugar,vanilla,butter

Vanilla Flavored Kunafa Recipe, 1 teaspoon Sugar,1 tablespoon Corn flour - dissolved in 2 tablespoon milk,1 tablespoon Sugar,1/2 cup Water,1 cup Milk,1 teaspoon Vanilla Extract,100 grams Butter - melted,1/2 cup Sugar,200 grams Kunafa pastry, 50, Mediterranean, To begin making Vanilla Flavored Kunafa recipe, start by making sugar syrup.In a medium saucepan, combine sugar and water.
Let it boil, stirring, until sugar has dissolved.
Keep aside to cool to make sugar syrup.To make cream, in a pan, add milk and sugar together.
Let it come to a boil.Add cornstarch mixture to the milk and keep stirring, till the mixture thickens, then remove from the heat.Add vanilla essence and keep aside to cool, to prepare cream.Instruction For KunafaCut the kunafa thread into small pieces with hands.Pour melted butter, 1 teaspoon sugar and vanilla essence over the kunafa threads and mix well with your hands.Put half of the kunafa in the cake pan and press well with your fingers.Spread all the cream over kunafa and add the other half of the kunafa over the cream.Now bake vanilla flavored kunafa in a preheated oven at 180 degrees Celsius, for 20 minutes or until it turns golden on the top.Take out the kunafa from oven and after 10 minutes left to cool, flip it on a plate.Now pour cooled sugar syrup on the hot kunafa and leave it for 7 to 8 minutes to let kunafa absorb all the sugar syrup.Now garnish vanilla flavored kunafa with crushed pistachios and serve hot after a delicious and wholesome dinner with Lucknowi Murg Biryani or Hyderabadi Vegetable Biryani Recipe.
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