anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,cumin powder (jeera),urad dal flour,asafoetida (hing),red chilli powder,water,gram flour (besan),rice flour,turmeric powder,butter,sunflower oil

Ribbon Pakoda Recipe - South Indian Tea Time Snack, 1/2 teaspoon Turmeric powder (Haldi),Sunflower Oil - for deep frying,1 teaspoon Cumin powder (Jeera),Salt - to taste,1 teaspoon Red Chilli powder,1 cup Rice flour,2 cups Gram flour (besan),Water - as needed,1/4 cup Butter,1/2 teaspoon Asafoetida (hing),1/4 cup Urad Dal Flour, 60, Indian, To begin making the Ribbon Pakoda recipe, combine all the ingredients listed above except water, until you get coarse crumbs.
Gradually add water to make a stiff yet smooth dough.Grease the Sev Press or the Sev Sancha with oil and place the plate with many thin strips into the press.Heat oil in a frying pan, until hot, on medium heat.
Deep frying on high heat will brown the pakoda quickly and not crisp  it.
Fill in the ribbon pakoda dough into the press.Press out thin strips of the the ribbon pakoda dough into the hot oil.
Only press in enough to cover the oil pan.These ribbons cook and turns dark quickly.
So gently turn the pressed ribbons to fry the other side on medium heat.
Once the ribbon pakoda starts to turn golden, using a slotted spoon drain excess oil out and transfer the ribbon pakodas on a plate with an oil absorbent paper to cool completely.
Press the remaining batches of the ribbon pakoda dough in the similar manner.Cool the Ribbon Pakodas and store them airtight containers.Serve Ribbon Pakoda  as an evening snack with a hot cup of  Masala Chai.
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Ingredients: cashew nuts,sugar,water,milk chocolate,dark chocolate

Chocolate Kaju Katli Recipe - Chocolate Kaju Barfi, 100 ml Water,1 cup Milk chocolate - or dark chocolate,1 cup Sugar,2 1/4 cups Cashew nuts, 50, Indian, To begin making the Chocolate Kaju Katli Recipe, first of all grind the cashew nuts in a blender to make a fine powder.Take a heavy bottomed pan, add the sugar and water to it.
Place it on a medium heat and bring it to boil.
Once the sugar has dissolved completely, turn the heat down and allow the mixture to boil for a few minutes till it reaches a one-string consistency.To test if it has reached the right consistency, transfer a few drops of the syrup on a clean plate, allow it to cool for 15-20 seconds and test it for the formation of a single thread between your thumb and index finger.If the syrup has reached single thread consistency, transfer the ground cashew nut powder into the syrup and stir continuously for 4-5 minutes.
The mix will gradually turn into a thick paste.Take the mixture off the heat and allow it to cool to room temperature.
As soon as the mix cools down slightly, grease your palms with a dash of ghee and start kneading the mix.
Knead till it is smooth, uniform and like a dough.Next, spread a sheet of butter paper on the counter top.
Place the dough on it and roll the dough out with a rolling pin to a thickness of 5-6 mm, evenly.Place a saucepan with water on the heat.
Place a heat proof bowl over it and melt the dark chocolate over it.
The heat generated in the boiling water beneath will melt the chocolate gradually.
Ensure that the boiling water does not touch the heatproof bowl.When the chocolate has melted properly, pour it over the rolled kaju katli dough and spread it evenly with the help of a spatula.Allow it to cool for some time and then transfer it to a surface and refrigerate it for 15-20 mins.
This will help the chocolate solidify.When the chocolate has set, you can cut the Chocolate Kaju Katlis by making intersecting diagonal lines, so they form the trademark diamond shapes.
Serve the Chocolate Kaju Katli Recipe along with Angoori Rasmalai Recipe at a festive gathering with family and friends.
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Ingredients: tomato,salt,ginger,corn flour,spring onion (bulb greens) (white top part),paneer,rice vinegar,cloves garlic,soy sauce,water,sriracha sauce,garlic,black pepper powder,flour (maida),green chillies,sunflower oil

Indo-Chinese Paneer Manchurian Recipe, 300 grams Paneer (Homemade Cottage Cheese) - cut into cubes,3 tablespoons Soy sauce,1 tablespoon Sriracha sauce,4 cloves Garlic - grated,1 tablespoon Soy sauce,Salt - to taste,1 teaspoon Garlic - finely chopped,1 inch Ginger - grated,2 tablespoons Homemade tomato puree,1 tablespoon Rice Vinegar,1/2 cup Spring Onion (Bulb & Greens) - (white top part),3 tablespoons All Purpose Flour (Maida),1/4 cup Water,1 tablespoon Corn flour,Black pepper powder - for seasoning,1 teaspoon Ginger - finely chopped,Sunflower Oil - for frying,2 Green Chillies - slit lengthwise, 40, Indo Chinese, To begin making the Indo-Chinese Paneer Manchurian recipe, first batter-fry the paneer cubes.
To do this, first mix together all ingredients mentioned under “For the batter”, and make a thick batter.Place a wok on the heat oil to fry the paneer.Once the oil is hot, dip each paneer cube into the batter, and drop it gently into the oil ,fry till light golden brown in colour.
Repeat with all the paneer cubes and drain them on absorbent paper so that extra oil is soaked up.Then, proceed to make the sauce.
Place a large pan/pot on the heat.
Warm up a tablespoon of oil.
To it, add the spring onions, garlic, ginger and the green chilies and saute together for two to three minutes.Add the fried cubes of paneer, reduce the heat to medium and cover for a minute.Meanwhile, in a bowl whisk together soy sauce, sriracha, vinegar, ketchup, cornflour and water.Pour sauce into the pan, and stir till  Paneer Manchurian comes together.
Reduce the heat and stir for another minute or two and you will see the sauce thickening up.At this stage, add salt and pepper to taste, bearing in mind that the soya sauce is salty.Turn off the heat, sprinkle Indo-Chinese Paneer Manchurian with chopped spring onion greens and serve.Serve Indo-Chinese Paneer Manchurian recipe along with Thai Style Noodles With Spinach And Leeks or Chinese Egg Fried Rice for a weekend dinner.
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Ingredients: wheat brown bread,salt,paneer,onion,potato (aloo),butter per sandwich,green chillies

Grilled Cheese Sandwich Recipe With Paneer & Potato, Salt - to taste,2 Green Chillies - finely chopped,1 Onion - finely chopped,1/2 cup Paneer (Homemade Cottage Cheese) - crumbled,1 tablespoon Butter - per sandwich,3 Potatoes (Aloo) - boiled and peeled,8 Whole Wheat Brown Bread, 35, Continental, To begin making the Grilled Cheese Sandwich Recipe Made With Paneer & Potato, first prep all the ingredients - like boiling the potato and making the homemade paneer.
In a large mixing bowl, add the boiled potatoes and mash them well.
Add the paneer, green chilies, salt, onion and salt to taste.
Mix all the ingredients well and check the salt and adjust as required.Place a large tablespoon of the mixture over a slice of bread and spread it.
You can add more if you like a filled sandwich.
Cover with the other slice.Melt butter in a skillet pan over medium heat and place the Cheese Sandwich in the pan and grill on both sides until crisp till it is done.Serve the Grilled Cheese Sandwich With Paneer & Potato along with a hot cup of Adrak Chai or Banana Almond & Prunes Smoothie for your breakfast or tea time snacks.
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Ingredients: salt,bhindi (lady fingerokra) an,mustard seeds,asafoetida (hing),tamarind gooseberry,jaggery,curry leaves,coconut oil,rasam powder,cumin seeds (jeera),arhar dal (split toor dal) till soft,turmeric powder,green chillies

Bendekayi Koddel/Bolu Huli Recipe - Mangalorean Style Bhindi Sambar Recipe, 2 teaspoons Rasam Powder,1-1/2 tablespoons Coconut Oil,Curry leaves - a few,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,Tamarind - gooseberry sized,2 Green Chillies - slit (adjust),25 Bhindi (Lady Finger/Okra) - cut to about an inch,2 teaspoon Jaggery,1/4 teaspoon Turmeric powder (Haldi),1 cup Arhar dal (Split Toor Dal) - cooked till soft,1 pinch Asafoetida (hing), 30, Mangalorean, To begin making the Bendekayi Koddel/Bolu Huli or Mangalorean Style Bhindi Sambar Recipe, firstly keep everything ready with all the ingredients required.In a heavy bottomed pan, heat a tablespoon coconut oil and roast the bhindi till all the sliminess disappears and the pieces appear crisp.In a saucepan, add tamarind water, slit green chillies and haldi.
Add the roasted bhindi/bendekayi to it.
Boil them till lady finger are cooked well.Once the mixture seethed and bhindi are tender, add cooked toor dal, salt, jaggery, rasam powder and adequate water to it.
Boil well on low flame.The next step is to temper the dal.
Heat a tadka pan with coconut oil.
Add mustard seeds and allow it to crackle.Add cumin and cook it for about 10 seconds.
After 10 seconds, add hing, curry leaves and saute on low flame for about 30 seconds.
Make sure that you dont burn them.
Once it is ready, pour it over the sambar and give it a mix.
It is ready to be served.Serve Bendekayi Koddel along with Steamed Rice and Sweet Corn Poriyal for a weekday lunch with your family or pack it in their lunch box.
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Ingredients: ginger,mustard seeds,idli rice,sesame (gingelly) oil,curry leaves,white urad dal (split),lemon,peanuts (moongphali),turmeric powder,green chillies

Homemade Lemon Sevai Recipe - Lemon Idiyappam Recipe, 1/4 cup Roasted Peanuts (Moongphali),1 teaspoon White Urad Dal (Split),1/2 teaspoon Turmeric powder (Haldi),2 sprig Curry leaves,1 teaspoon Mustard seeds,2 Green Chillies - finely chopped,2 tablespoons Sesame (Gingelly) Oil,2 inch Ginger - finely chopped,2 cups Idli Rice,Lemon juice - from 2 lemons, 160, South Indian Recipes, To begin making Lemon Sevai/ Idiyappam Recipe, first wash and soak the rice in water, such that the rice is completely immersed in water.Let it soak for about 2 hours.
Transfer to a mixer and grind to get a smooth paste.
It must be of semi-thick pouring consistency and not of a liquid consistency.The next step is to make the steamed dumplings/ idli and then the make the idiyappam / sevai in the sevai maker.Place the sevai/ idiyappam batter in greased idli molds and steam for 10 minutes.
Once the rice idlis are steamed we will make the sevai.The batter will begin to leave the sides of the pan and will form a thick shiny big ball of dough.
This process will take about 15 to 20 minutes.The next step is the press the hot idlis in the sevai/ idiyappam maker or the sevai maker or a press, also called as sevai nazhi.This is the most crucial stage.
The idlis should be hot when you press to make the noodles.
If it turns cold you will not be able to press the dumplings to get the noodles.Proceed to hot press one at a time by turns the wheels of the sevai nazhi to get the uber soft noodles.Continue till you are done with all the sevai idli.
Transfer the sevai to a large bowl as and when you finish.
You sevai is now ready to be flavoured or eaten.The final step is to make the Lemon Sevai Recipe.Heat a kadai and add the oil.
Add the mustard and allow it to crackle.
Add the green chillies, ginger, peanuts, curry leaves and saute for a few seconds.Now add the turmeric powder and the steamed rice sevai/idiyappam and give the Lemon Sevai a quick stir.
Now add the lemon juice and stir until combined well.Check the salt and spice levels and adjust to suit your taste for the Lemon Sevai/ Idiyappam.Serve the Lemon Sevai for breakfast, a teatime snack or even for dinner along with Coconut Chutney or Mor Kuzhambu.
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Ingredients: salt,mustard seeds,asafoetida (hing),mango,dry red chillies,methi seeds (fenugreek seeds),cumin seeds (jeera),coconut oil

Mavinakayi Chutney Recipe - South Canara Raw Mango Chutney, 1/2 teaspoon Mustard seeds,Salt - to taste,1/4 teaspoon Cumin seeds (Jeera),1/2 teaspoon Methi Seeds (Fenugreek Seeds),2 Mango (Raw) - chopped,1 tablespoon Coconut Oil,5 Dry Red Chillies,1 pinch Asafoetida (hing), 15, Karnataka, To begin making Mavinakayi Chutney Recipe, take a small pan, add oil, once the oil is hot, add mustard seeds, and allow it to splutter.Immediately add fenugreek, cumin seeds, asafoetida, and saute well for half a minute.Now add red chilies and saute well for 1 minute.
Cool this mixture.Add the roasted mixture along with raw mangoes and salt in a blender or a mixer grinder and grind into coarse paste.Serve the Mavinakayi Chutney Recipe as an side dish with Bele Dosa Recipe and homemade butter.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pavithrahr-gmail.com/South_Canara_Special_Mavinakai_Heendi_Raw_Mango_Spicy_Chutney_recipe_edited1.jpg, 8
Ingredients: cashew nuts,salt,wheat flour,wheat bran,cardamom (elaichi) podsseeds,milk,caster sugar,butter

Atta Biscuit Recipe (Whole Wheat Flour Cookies Spiced with Cardamom), 1 pinch Salt,10 Cardamom (Elaichi) Pods/Seeds - peeled and powdered,1-1/2 cups Whole Wheat Flour,100 grams Butter (unsalted) - chilled and cubed,1/4 cup Milk,8 Cashew nuts - halved lengthwise,1/4 cup Wheat Bran,1/2 cup Caster Sugar, 60, Indian, To make Atta Biscuit Recipe (Whole Wheat Flour Cookies Spiced with Cardamom), we will first preheat the oven to 170 C and line two baking sheets with parchment paper or grease with little butter.Sift together flour, bran, sugar and cardamom pods powder in a large mixing bowl.
Now add the cubed and chilled butter into the dry ingredients, mix using your fingers or a pastry cutter, until the cookie dough forms a crumbly sandy mixture.Next add one tablespoon of milk at a time to make a soft and firm cookie dough.
When you notice the flour has come together and is well combined, then you can stop kneading the dough.To shape the cookies, divide the dough into equal size small portions and roll into balls.Flatten each ball into a disc about 1/4" thick.
Arrange the biscuits on the lined baking sheets at some distance apart.
Press half a cashew into the centre of each biscuit.
Bake biscuits for approx.
20-22 minutes each or until done and golden around the edges.
Rotate each sheet halfway through for even baking.Once baked, transfer biscuits to a wire rack to cool down before storing.Serve Atta Biscuit (Whole Wheat Flour Cookies Spiced with Cardamom) with a cup of masala chai for the evening snacks or store in an airtight box at room temperature.
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Ingredients: sweet spicy red chilli sauce (tomato chilli sauce),salt,ginger,corn flour,sunflower oil,mozzarella cheese,cloves garlic,soy sauce,spring onion (bulb greens),tomato ketchup,green bell pepper (capsicum),chicken breasts,green chillies,butter,tortillas

Chilli Chicken Cheese Quesadilla Recipe, 1/4 cup Green Bell Pepper (Capsicum) - sliced,1/2 tablespoon Soy sauce,2 Green Chillies - slit,1/3 cup Spring Onion (Bulb & Greens) - chopped,6 cloves Garlic - finely chopped,1/2 cup Mozzarella cheese - grated,2 inch Ginger - finely chopped,1 tablespoon Tomato Ketchup,1 Salt - to taste,1 tablespoon Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce),1 tablespoon Corn flour,1 teaspoon Sunflower Oil,300 grams Chicken breasts - cut into strips,4 tablespoons Butter - softened,4 Tortillas, 40, Mexican, To begin making the Chilli Chicken & Cheese Quesadilla Recipe, we will first make the filling for this quesadillas.
*For the Chilli Chicken filling To begin making the filling for the Chilli Chicken & Cheese Quesadilla , we will first make the base sauce by mixing corn flour with 1/4 cup of water.
in a mixing bowl.
To this stir in the soya sauce, ketchup, chilli sauce and salt and mix well.
Heat oil in a wok  on high heat; add garlic, ginger, green chillies, spring onions and stir fry for about 30 seconds.
Add in the chicken strips and  capsicum on medium heat.
Once the capsicum is tender and the chicken is cooked , stir in the corn flour mixture to the wok and cook for a few minutes until the chilli sauce thickens.At this stage turn the heat to high and continue to cook for a few minutes until well combined with the sauce.Garnish  with spring onion leaves, transfer to a bowl and set aside to cool.
*To assemble the Chilli Chicken & Cheese Quesadilla You can either use store bought tortillas or make them at home.You can choose to either make Corn Tortillas by following the Homemade Corn Tortilla Recipe or make whole wheat tortillas by following Homemade Whole Wheat Flour Tortillas Recipe.
These tortillas can be made ahead and stored in an airtight container.
Heat a skillet on medium-low flame, lightly heat up the tortillas for about 10-15 seconds on each side.
Place the tortillas on a flat surface like that of a working counter or a chopping board, place the Chilli Chicken filling on one half side of the tortillas, place grated cheese over it and fold it to get a semi circular filled quesadilla.
Return these Chilli Chicken & Cheese Quesadilla to the skillet on medium-low flame, smear some softened butter on the top and grill the quesadillas on the pan over medium heat until it is crisp and golden on both sides.Serve Chilli Chicken & Cheese Quesadillas as a party starter along with a refreshing Pomegranate Mint Cocktail, followed by a dessert of Mini Key Lime Pie.
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Ingredients: heavy whipping cream,butter greasing,instant coffee powder,water,sugar,vanilla,eggs,caster sugar,flour (maida)

Mocha Swiss Roll Recipe (Cream Roll), 1 Tablespoon Hot water,Butter - for greasing,2 Tablespoons Instant Coffee Powder,1 teaspoon Vanilla Extract,3 Whole Eggs,1 Cup Heavy whipping cream,1/2 Cup All Purpose Flour (Maida),4 Tablespoons Caster Sugar,1/2 Cup Sugar, 795, Continental, To begin making Mocha Swiss Roll Recipe (Cream Roll), preheat oven to 350 degree Fahrenheit.Sift all purpose flour (maida) in a bowl.Take a big bowl and beat the eggs with hand mixer on high, till it becomes thick and fluffed up for about 2-3 minutes.Add hot water and again beat the mixture for few more seconds.Add sugar and keep beating until sugar is nicely combined, for just a couple of minutes.Cut and fold the sifted flour in this wet mixture.
Add vanilla extract and again fold it.Line up 13 x 9 inches (or accordingly) cake tray with aluminium foil and grease the foil with butter.Pour the prepared cake batter into the tray and give a tap to it so that it spreads evenly popping away any air bubbles.Bake for about 15 minutes or until a toothpick inserted in the center, comes out clean.Once baked, Just flip the cake over a cooling rack and allow to cool down completely while you prepare your whipped cream spread.In a mixing bowl, take in heavy whipping cream and sugar.Beat using electric beater on low for a few seconds and gradually increase the speed and beat until the soft peaks are formed.Add instant coffee powder and continue beating till you get stiff peaks.
Stop beating at this point.Once the cake is cooled, flip it on a greased aluminum foil with smooth side down and spread the whipped cream evenly.Gently roll it over starting from one end.Wrap the cake with aluminium foil and refrigerate for about an hour.Remove the cake from refrigerator and with a knife, cut it into pieces and serve.
You can serve Mocha Swiss Roll Recipe (Cream Roll) along with Cinnamon Spiced Orange Iced Tea Recipe on a quiet evening with family.
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Ingredients: milk,saffron strands,sugar,cardamom powder (elaichi),badam (almond) pistachios

Basundi / Rabri Recipe, 2 Saffron strands,3/4 cup Sugar - (I like adding a little less sugar please adjust according to your taste),2 liter Milk,1 teaspoon Cardamom Powder (Elaichi),1/4 cup Badam (Almond) - or pistachios, 55, Gujarati Recipes﻿, To begin making the Basundi Recipe, we will first have to condense the milk.
To do this, place the milk on high heat over a heavy bottomed sauce pan and bring it boil.Add the sugar and stir continuously until the sugar dissolves.
Once the sugar has dissolved and the milk is boiling vigorously for a few minutes reduce the heat to low and simmer the milk mixture stirring continuously until it is reduced to three fourths of its original quantity.
The condensation will cause the cream from the milk to settle on the sides and bottom of the pan.
Its important to keep scraping down the cream and adding it back to the condensing milk.The mixture will begin to thicken and get a creamy texture.
It is important to make sure towards the end of the condensing process to be close to the stove monitoring the milk and stirring it continuously.
The last stages are when the condensed milk can get burned at the bottom of the pan and completely alter the taste of the basundi.Note Again: During the process of condensation of the milk, keep stirring the cream that keep forms, as it will stick to the sides and bottom of of them pan, while stirring keep scrapping down the sides and bottom to prevent burning of the cream.Once the milk has reduced to half of its original quantity, turn off the heat.
The Basundi (Rabri) is almost ready.
All you have to do now is to  stir in the cardamom powder and the finely chopped nuts.Transfer the Basundi (Rabri) to a serving dish and allow it to cool before you can refrigerate for 3-4 hours.
Serve the Basundi (Rabri) hot or cold, during any season or serve it as a party dessert and enjoy.Note: You can add fruits like Lychee's and Strawberries to make a delicious Strawberry Rabri or Lychee Rabri.
And serve the Rabri chilled for the warm winter nights or after a spicy Indian Meal.Serve the Basundi as part of a dessert along with Badam Elaichi Kulfi Recipe With Condensed Milk, Pista ice cream and Falooda to make a quick Indian sundae.
Likewise you can serve Rabri with Homemade Jalebi Recipe or Malpua With Rose And Saffron Syrup Recipe , https://www.archanaskitchen.com/images/archanaskitchen/Indian_Sweets_Mithai/Kesar_Pineapple_Rabri_Basundi_Sweet_Mithai_Recipe_Pudding-1.jpg, 5