anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,green beans (french beans),stalk spring onion greens,black pepper corns,button mushrooms,cloves garlic,carrot,water,lemon,spring onion bulbs

Vegetable Clear Soup Recipe, 1 cup Button mushrooms - thinly sliced,1 Carrot (Gajjar) - finely chopped,1 teaspoon Whole Black Pepper Corns - coarsely crushed,1/2 Lemon - juice extracted,2 Spring Onion Bulbs - finely chopped,Salt - to taste,4 cups Water,2 stalk Spring Onion Greens - cut into 1 inch sticks,4 cloves Garlic - chopped,1 cup Green beans (French Beans) - finely chopped, 55, Continental, To begin making the Vegetable Clear Soup Recipe, add a teaspoon of oil in a deep saucepan.
Once the oil is slightly hot, add in the spring onion bulbs and saute for a minute.
Next, add the chopped garlic and cook till the onions turn soft and transparent.Once the onions are soft, add all chopped carrots and beans.
Sprinkle salt and saute for three to four minutes until the vegetables are lightly cooked.
Now, add the mushrooms and stir for a minute.After a minute, add 1 teaspoon crushed pepper and add 4 cups of water and the spring onion greens and boil briskly for three to four minutes.
Cook till the vegetables are done.Check seasoning of the Vegetable Clear Soup Recipe, adjust according to taste, squeeze juice of half lemon and serve hot.Serve the Vegetable Clear Soup Recipe along with Herb Mushroom Bruschetta and Vegetable Au Gratin with Cauliflower Carrots and Beans for your weeknight dinner.
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Ingredients: salt,sunflower oil,coconut,mustard seeds,asafoetida (hing),red chilli powder,curry leaves,white urad dal (split),grams jaggery,methi seeds (fenugreek seeds),turmeric powder,bimbla (bilimbi)

Goan Bimbla Uddamethi Recipe, 1 teaspoon White Urad Dal (Split),Salt - to taste,20 Grams Jaggery - adjust according to your taste,1 teaspoon Red Chilli powder,1 Tablespoon Sunflower Oil,1 teaspoon Mustard seeds,Asafoetida (hing) - a pinch,10-12 Curry leaves,1 teaspoon Methi Seeds (Fenugreek Seeds),5-6 Bimbla (Bilimbi),1 teaspoon Turmeric powder (Haldi),1 Cup Fresh coconut - grated, 20, Konkan, To begin making Goan Bimbla Uddamethi Recipe, wash Bimbla 3-4 times.
Cut them into very small cubes.In a heavy bottomed pan, bring a cup of water to a boil and add the chopped Bimbla.
Let the bimbla sit in the boiling water until they soften.
Meanwhile, grind grated coconut along with red chili powder and turmeric powder using a spoon of water .Add the coconut paste in the boiled bimbla.
Add jaggery to the pan as well.Add some water just to thin it out and allow this mixture to boil.While curry is boiling, prepare the tempering.In a pan heat oil on medium heat.
Add Fenugreek seeds, Urad dal, mustard seeds and Curry leaves.
Cover and let the seeds crackle on low heat.
Once the mustard seeds have crackled, add asafoetida and remove from heat.Pour this tempering over the boiling curry.Add salt as per your taste.
Stir the mixture until everything combines.
Remove from heat and Bimbla Uddamethi is readyServe Bimbla Uddamethi with Steamed Rice and Mixed Vegetables Ajethna Recipe (Mangalorean Style Mixed Vegetables Sabzi) for a complete meal.
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Ingredients: anardana powder (pomegranate seed powder) dry,wheat flour,ginger,salt,coriander (dhania) leaves,asafoetida (hing),ajwain (carom seeds),red chilli powder,ghee roasting kokhi,onion,cumin seeds (jeera),mint leaves (pudina),turmeric powder,green chillies()

Masalewari Chef Recipe (Spiced Sindhi Bread), 3 tablespoon Coriander (Dhania) Leaves - finely chopped,2 tablespoon Mint Leaves (Pudina),Salt - to taste,1/4 teaspoon Cumin seeds (Jeera),1/4 teaspoon Ajwain (Carom seeds),Ghee - as required + for roasting kokhi,1 Onion - finely chopped,1/4 teaspoon Anardana Powder (Pomegranate Seed Powder) - dry and slightly crushed,Asafoetida (hing) - a pinch,2 Green Chillies - finely chopped (adjustable),1 cup Whole Wheat Flour,1/4 teaspoon Turmeric powder (Haldi),1 inch Ginger - finely chopped,1/2 teaspoon Red Chilli powder, 40, Sindhi, To begin making the Masalewari Koki recipe, take wheat flour in a big bowl.
Add onion, ginger, green chilli, herbs, carom seeds, cumin seeds, dry pomegranate seeds, asafoetida, salt, red chilli powder and turmeric powder.
Mix everything properly.Next, add water little by little and make a soft dough.
Add 2 tablespoons ghee, knead again, cover and keep the dough aside for 10 to 15 minutes to set.
After 10 to 15 minutes, knead the dough again, until smooth.Preheat tawa over medium flame.
Meanwhile, make orange sized balls from the dough.
Dust dry flour and make 3-4 inch thick roti using rolling pin.
Place the roti on the hot tawa.
Cook both sides on medium flame till its crisp.
Brush ghee generously on both sides.Once done, take off the flame and serve it hot.
Serve Masalewari Koki along with Boondi Raita and Dhaniya Pudina Chutney for breakfast.
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Ingredients: lemon,wheat brown bread,salt,tabasco original sauce,onion,parsley leaves,feta cheese,virgin olive oil butter toasting,kiwi

Spicy Kiwifruit Salsa & Feta Toasties Recipe, Salt - to taste,Lemon juice - from one lemon,1 Parsley leaves,1 Onion - finely chopped,1 teaspoon Honey,4 Kiwi - peeled and quartered,Extra Virgin Olive Oil - or butter for toasting,100 grams Feta Cheese,10 Whole Wheat Brown Bread,1 teaspoon Tabasco Original - Hot Sauce, 35, Continental, To begin making Spicy Kiwifruit Salsa & Feta Toasties combine all the ingredients for the Kiwifruit Salsa in a large mixing bowl.
Check the salt and spice levels and adjust to suit your taste.Refrigerate this filling until the toasties are ready.Toast the bread slices either in an oven or in the bread toaster until golden brown and crisp.
Apply some olive oil or butter over the toasts.You can either cut the toasts into rounds using a round cookie cutter or trim the edges and cut them into triangles.Place the toasted bread on the serving platter.
Spoon the Spicy Kiwifruit Salsa over the toasted bread.
Sprinkle the crumbled feta cheese over the toasties and serve immediately.Serve the Spicy Kiwifruit Salsa & Feta Toasties as an evening snack along with Cold Coffee Smoothie Recipe.
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Ingredients: cheese,salt,britannia,pie crust dough,cloves garlic,virgin olive oil,cheddar cheese,pepper,spinach leaves (palak)

Cheese and Spinach Tart Recipe, 1 tablespoon Extra Virgin Olive Oil,500 grams Spinach Leaves (Palak) - finely chopped,1 cup Cheddar cheese,Salt and Pepper - to taste,1 All Purpose Pie Crust - dough made and chilled for a few hours,1/4 cup Britannia Cream Cheese,3 cloves Garlic - finely chopped, 85, French, To begin making the Cheese and Spinach Tart Recipe, preheat the oven to 180 C and grease the muffin molds with butter.Once the pie crust is chilled enough, to begin we will generously flour the work surface.
Place the chilled pie crust on the flour and using the heel of your palms, press down the dough to make it flat and pulling it outward to stretch the dough.Now using a rolling pin roll out the dough to a large round of about quarter inch thickness.Once done, cut the pie dough into pieces that will fit into your muffin mold.
Do your best to work quickly, keeping the dough as cold as possible and using enough flour that it doesn’t stick to the counter.Place and lightly press each of the dough pieces into a muffin tin.
Once all the pie dough pieces have fit in, place this in the refrigerator to chill until we get the spinach filling ready.Heat oil in a heavy bottomed pan or a wok, on medium heat; add in the chopped garlic and saute until it begins to sizzle.Add in the chopped spinach, a dash of salt and a dash of black pepper powder.Turn the heat to high and cook until the spinach is soft and all the water vapourised.Once cooked and the water has vapourised allow the spinach to cool.In a large bowl, to the cooled spinach add in a quarter cup of cream cheese and a cup grated cheese.Stir to combine to form a smooth mixture.
If you like to spice it up like I do, add in some chilly flakes and stir it into the spinach.Once the spinach is ready and the tart cups are chilled, spoon the spinach filling into each of the chilled tart cups.Place the tart cups into the preheated oven and bake for about 20 minutes until the crust is golden brown.Place the Cheese and Spinach Tarts on a party platter and serve them for holiday parties.
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Ingredients: salt,dry red chilli spiciness,rice,mustard seeds,coconut,asafoetida (hing),jaggery,black urad dal (split),curry leaves,dry red chilli,peanuts (moongphali),tamarind paste gooseberry tamarind,turmeric powder,chana dal (bengal gram dal),sunflower oil

Recipe of Nut Mustard Chitran, 1 cup Fresh coconut - grated,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,Raw Peanuts (Moongphali) - Handful,1 teaspoon Mustard seeds,6 Dry Red Chilli - adjust according to your spiciness,1 cup Rice,1/2 teaspoon Salt,1 tablespoon Sunflower Oil,1/4 teaspoon Black Urad Dal (Split),2 Dry Red Chilli - broken,Curry leaves - Handful,1 teaspoon Jaggery - powdered,2 teaspoon Tamarind Paste - or Gooseberry sized tamarind,1 pinch Asafoetida (hing),1/4 teaspoon Chana dal (Bengal Gram Dal), 55, South Indian Recipes, To begin making the Kayi Saasive Chitranna recipe, cook rice for 3 whistles in a pressure cooker and spread rice on a plate.
Let it cool.
The grains should be separate and rice should not be mushy.In a mixer, add the ingredients mentioned under ‘For Paste’ and ground them into a fine paste with a little amount of water.In a wok/kadai, add oil and heat it over the medium flame.Once the oil is hot, add mustard seeds, dal and cook until the seeds sizzle.Add curry leaves, peanuts, broken chilies and hing.
Cook until the dals are golden brown.Now, add the grounded paste to the pan and cook for about 3 minutes.The paste can be stored in airtight container and refrigerated for a week.
The paste can be served as a chutney for dosa or idli.Now, add the required amount of grounded paste to the rice and combine them properly.Serve Kayi Saasive Chitranna along with Tomato Onion Cucumber Raita and Keerai Vadai on the side for a delicious weekday lunch.
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Ingredients: black cardamom (badi elaichi),kala chana (brown chickpeas),salt,coriander (dhania),tamarind water,cardamom (elaichi) podsseeds,fennel seeds (saunf),mustard seeds,jaggery,cloves garlic,dry red chillies,coriander (dhania) seeds,cumin seeds (jeera),poppy seeds,cinnamon stick (dalchini),cloves (laung),star anise,sunflower oil

Malvani Kala Chana Masala Recipe - Spicy Kala Chana Curry, 2 tablespoons Poppy seeds,1 cup Kala Chana (Brown Chickpeas) - soaked overnight,Coriander (Dhania) Leaves - a small bunch,2 tablespoons Coriander (Dhania) Seeds,1 inch Cinnamon Stick (Dalchini),Salt - to taste,1 Star anise,1 teaspoon Cumin seeds (Jeera),1 Cardamom (Elaichi) Pods/Seeds,1 tablespoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,1 cup Tamarind Water,2 Dry Red Chillies,2 Cloves (Laung),1 tablespoon Jaggery,1 Black cardamom (Badi Elaichi),2 tablespoons Fresh cream,4 cloves Garlic - chopped,Sunflower Oil,1 tablespoon Fennel seeds (Saunf), 40, Maharashtrian Recipes, To begin making the Malvani Chana Masala Recipe, we will first keep the ingredients ready for the malvani masala.Preheat a pan over medium heat; add the spices for the malvani masala into the pan and roast for about a minute until you can smell the aromas coming through.
You will also notice the spices change color, as they are getting roasted.Once roasted, allow the spices to cool.
Once cooled, blend them into a smooth powder and keep aside.In the meantime pressure cook the soaked chana for at least 6 to 10 whistle or for 25 minutes in a pressure cooker along with 3 cups of water and salt to taste.
Turn off the heat and allow the pressure to release naturally.Once the kala chana is cooked, take out about 1/4 cup of cooked chana and blend it in a mixer to a coarse paste.
This is done to give a thick texture to the Malvani kala chana gravy.Once the chana is blended, keep it aside.Heat oil in a kadai over medium heat; add mustard seeds and cumin seeds and allow it to crackle for few seconds.Add chopped garlic and sauté till they soften.
Add in the powdered Malvani masala onto the kadai and stir fry for a few seconds.
 Stir in the ground kala chana masala paste, the cooked chana masala, tamarind water, jaggery and cream and give it a stir.Check the salt and spices and adjust to taste accordingly.
Add water if required to give the Malvani Kala Chana Masala a curry like consistency.Bring the Malvani Kala Chana Masala to a brisk boil.
Turn the heat to low and simmer the masala for about 5 minutes so the masalas get well incorporated into the Kala Chana.Once done, turn off the heat and transfer the Malvani Kala Chana Masala to a serving bowl and serve hot.Serve the Malvani Chana Masala Recipe along with Malabar Parotta, Steamed Rice, Beetroot, Carrot & Cucumber Salad with Peanuts for lunch or dinner.
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Ingredients: tomato,salt,cumin powder (jeera),coriander powder,mustard oil,cardamom (elaichi) podsseeds,crabs (around gm),red chilli powder,onion paste,sugar,cinnamon stick (dalchini),cloves (laung),ginger paste,potato (aloo),turmeric powder,green chillies,garam masala powder,garlic paste

Kakrar Jhal Recipe - Bengali Style Crab Curry, 2 Crabs - cut into pieces (around 500 gm),2 Green Chillies,1 teaspoon Cumin powder (Jeera),2 Potatoes (Aloo) - cut into halves,Salt - to taste,2 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Red Chilli powder,2 tablespoons Homemade tomato puree,1/2 teaspoon Garam masala powder,3 tablespoons Mustard oil,1 teaspoon Garlic - paste,1-1/2 teaspoon Coriander Powder (Dhania),1-1/2 teaspoon Ginger - paste,2 Onion - paste,1/2 teaspoon Sugar,1-1/2 teaspoon Turmeric powder (Haldi),2 Cloves (Laung),1/2 inch Cinnamon Stick (Dalchini), 60, Bengali Recipes, To begin making the Kakrar Jhal Recipe, clean the crab with warm water and marinate with salt, turmeric and red chilli powder for 15 minutes.Heat 2 tablespoons of oil in a frying pan and fry the crab pieces on a medium flame covering with a lid.
Once it is crisp and nicely cooked, take out the fried crab pieces and keep aside.In the same pan, add some more oil, heat it on medium flame.
Add the potato with salt, turmeric and let it cook till the potatoes become a little soft for 5-7 minutes.
Once it is done, take it out and keep aside.
In the same pan, add cinnamon stick, clove and cardamom into the oil.
Once they start sizzling, add onion paste and keep on stirring until it is cooked properly.
This will take about 2 minutes.
After 2 minutes, add ginger garlic paste and let it cook for another minute or two.
Next, add all the dry spices including turmeric powder, cumin powder, coriander powder, red chilli powder, garam masala powder, salt and sugar.
Mix them well.After a minute, add tomato puree, green chillies and cook for about 2 to 3 minutes.
At this stage, add 1/4 cup of water to avoid burning of the spices.Finally, add fried potatoes and crab pieces and mix everything properly.
Add required water (approximately 1/2 cup) and allow it to boil at medium flame for 8 to 10 minutes.
Once done, switch off the gas and it is ready to be served.Serve Bengali Style Crab Curry along with Steamed Rice for a weekday lunch or dinner.
You can also make Kachumber Salad along with it to complete the meal.
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Ingredients: peanut oil,citric acid crystals,salt,curry ful,mustard seeds,asafoetida (hing),gram dal (pottukadalai),poha (flattened rice) (thin variety),white urad dal (split),cumin seeds (jeera),peanuts (moongphali),green chillies ( depending on the pungency),turmeric powder

Instant Lemon Avalakki Recipe - Instant Poha Snack, 1 teaspoon Asafoetida (hing),50 Green Chillies - slit (adjust to taste depending on the pungency),3 tablespoons Mustard seeds,Salt - to taste,2 teaspoon Cumin seeds (Jeera),2-1/2 teaspoons Citric acid crystals - finely powdered,1 kg Poha (Flattened rice) - (thin variety),1/2 cup Raw Peanuts (Moongphali),Curry leaves - a small bunchful,1 teaspoon Turmeric powder (Haldi),4 tablespoons Roasted Gram Dal (Pottukadalai),4 tablespoons White Urad Dal (Split),75 ml Peanut oil, 55, South Indian Recipes, To begin making Instant Nimbe Avalakki Recipe - Instant Poha Snack, in a large kadai, heat oil, once the oil is hot, add mustards and allow to crackle.Once it starts to crackle, add cumin seeds and now add the urad dal, chana dal and peanuts together and roast them on low heat until the dals become golden brown in colour.Once done add hing, turmeric powder,curry leaves and green chillies.
It's important to fry the curry leaves and green chillies until crispy on low heat as we need to completely eliminate any moisture.Add 1/2 a teaspoon citric salt and some salt to the tadka and mix well.Tip in the Poha add the remaining citric salt and salt to taste and combine well and turn off the heat.
The poha just needs to thoroughly warm up and needs no cooking.
Cool Completely and store in an Airtight container and use as needed.To use as a breakfast or travel food, In a bowl add 100 grams poha and about 200 ml Lukewarm water and keep it covered for 6-8 minutes and serve.Serve Instant Nimbe Avalakki Recipe - Instant Poha Snack as a snack in the evening with Ginger Cardamom Chai or as a breakfast with Fresh Fruit Bowl .
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Ingredients: salt,mustard seeds,coconut,vellai poosanikai (ash gourdwhite pumpkin),water,curry leaves,dry red chillies,tamarind,turmeric powder,sunflower oil

Kuvale Sasam Recipe - Konkani Ash Gourd Curry, 1/3 cup Water,1/2 teaspoon Turmeric powder (Haldi),4 Dry Red Chillies,1/2 teaspoon Mustard seeds,2 sprig Curry leaves,Salt - to taste,20 grams Tamarind,1/2 cup Water,1 teaspoon Mustard seeds,1/2 cup Fresh coconut - grated,2 Dry Red Chillies,1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Sunflower Oil,300 grams Vellai Poosanikai (Ash gourd/White Pumpkin) - cut into medium sized cubes, 35, Konkan, To begin making the Kuvale Sasam Recipe, we will first grind the masala which is the base for the dish.
*To make the freshly ground masalaIn a mixer jar combine, the coconut, red chillies, mustard seeds, turmeric powder, tamarind, water and salt to taste.
Grind to a coarse paste.
Transfer to a bowl and set aside.
Next, heat a pressure cooker on medium heat, add the ash gourd cubes, salt, turmeric powder and 1/2 cup of water and pressure cook for 1 whistle.
Turn off the heat and allow the pressure to release naturally.
Open the pressure cooker once the pressure has been released, and return the cooker to flame, add in the freshly ground coconut masala, and cook on medium heat, until it comes to a rolling boil.
Adjust the consistency of the Kuvale Sasam by adding water to your liking.
Check the salt and seasonings and adjust according to taste.
Once done, turn off the heat.Transfer the Kuvale Sasam to a serving bowl and set aside.
*For the tadka of Kuvale SasamIn a tadka pan, heat oil on medium heat, add the mustard seeds and allow it to splutter, next add the red chillies and roast for a few seconds.
Finally add in the curry leaves and allow them to crackle.
Turn off the flame, and pour this tadka over the piping hot Kuvale Sasam and serve hot.Serve Kuvale Sasam Recipe along with Steamed Rice, Beetroot Poriyal Recipe (Stir Fried Beetroot) and Curry Leaves Buttermilk Recipe - Curry Patta Chaas Recipe for your everyday meal.
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Ingredients: salt,ginger,soy (nuggets) min,red chilli powder per spice preference,green peas (matar),cloves garlic,coriander (dhania) leaves,sugar,onion,coriander powder,turmeric powder,green chillies,garam masala powder,sunflower oil

Soya Keema Matar Masala Recipe, 1 teaspoon Sugar,4 sprig Coriander (Dhania) Leaves - for garnish,Salt - to taste,1 inch Ginger - finely chopped,4 cloves Garlic - finely chopped,1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Garam masala powder,1/2 tablespoon Red Chilli powder - adjust as per your spice preference,1 Onion - finely chopped,1 Green Chillies - finely chopped,1 tablespoon Sunflower Oil,1 cup Soy Chunks (Nuggets) - soaked in hot water for 30 min,1/4 cup Green peas (Matar),1/4 teaspoon Turmeric powder (Haldi), 55, Indian, To begin making the Soya Keema Matar masala, soak soya granules or if you are using chunks in hot water for half an hour.Once soaked, drain soya granules, squeeze the water out slightly from the soya granules and pulse in a mixer grinder once or twice to get a coarse keema texture of the soya granules.If using fresh green peas, blanch them in hot water until they get cooked.
Drain and keep aside.Heat a tablespoon of oil in a wok.
Add finely chopped onions, ginger, garlic and green chilies and cook till onions turn soft.Add in the turmeric powder, red chilli powder, coriander powder, garam masala sugar, and salt, mix well cook for about 15 seconds.Add soya granules mix well, simmer and let it cook for 10 minutes in its own juices.
Check the salt and spices and adjust according to taste.Turn off heat, garnish the Soya Keema Matar masala with coriander leaves and transfer to as serving bowl and serve hot.Serve Soya Keema Matar Masala with Whole Wheat Lachha Paratha, Palak Tovve or Palak Dal  and Boondi Raita Recipe Spiced With Black Salt for a perfect meal.
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Ingredients: salt,basil leaves,milk,cloves garlic,spinach tho

Spinach and Basil Pasta Sauce Recipe, Salt - to taste,2 cup Spinach - washed thoroughly and chopped,1/2 cup Milk,2 sprig Basil leaves,6 cloves Garlic, 15, Italian Recipes, We begin making the Spinach and Basil Pasta Sauce Recipe by washing the spinach thoroughly and chop them big, add it in a pressure along with basil leaves, salt and water.Pressure cook it for 1 whistle and let the pressure release naturally.Keep some water and strain the rest, in a mixer add the boiled leaves and the rest of the ingredient and grind it into a smooth paste.Transfer it into an air tight container and store it in the refrigerator for 2-3 days.
Serve the Spinach and Basil Pasta Sauce can be added to Spinach and Basil Pasta with Cherry Tomato Recipe.
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