anandhuvasudev/southindiandish huggingface dataset:
Ingredients: yellow bell pepper (capsicum),salt,red bell pepper (capsicum),mixed herbs (dried),barbeque sauce,red chilli flakes,carrot,virgin olive oil,lemon,green zucchini,sesame seeds (til seeds) white

Zucchini Salad with Barbecue Sauce Dressing Recipe, 1 tablespoon Lemon juice,1 Carrot (Gajjar) -  cut into thin strips,2 teaspoons Extra Virgin Olive Oil,1/2 Yellow Bell Pepper (Capsicum) - cut into thin strips,2 teaspoons Sesame seeds (Til seeds) - white,Salt - to taste,1/2 Red Bell pepper (Capsicum) - cut into thin strips,1 teaspoon Red Chilli flakes,1 teaspoon Mixed Herbs (Dried),1 Green zucchini -  cut into thin strips,3 tablespoons Barbeque sauce, 10, Continental, To begin making the Zucchini Salad with Barbecue Sauce Dressing Recipe, cut all the vegetables into thin strips.
Combine them all and allow it to chill in the refrigerator.To make the Barbecue Sauce Dressing, in a bowl combine, the barbeque sauce, lemon juice, chilli flakes, olive oil and salt.
Mix the dressing well.In a mixing bowl, toss the vegetables with the Barbecue Sauce Dressing and serve it in a bowl.
Garnish with mixed herbs and sesame seedsServe this Zucchini Salad with Barbecue Sauce Dressing Recipe along with Beetroot Gazpacho Soup Recipe and Chicken And Cheese Sandwich With Avocado Recipe for a light summer meal.
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Ingredients: cashew nuts,yellow moong dal (split),ghee,jaggery,barnyard millet,cardamom powder (elaichi),edible camphor (pacha karpooram)

Barnyard Millet Sweet Pongal Recipe (Kuthiraivali Sakkarai Pongal), 1 cup Jaggery,3 tablespoons Ghee,3/4 cup Barnyard Millet,1 pinch Edible camphor (pacha karpooram),2 tablespoons Cashew nuts - halved,1/4 teaspoon Cardamom Powder (Elaichi),1/4 cup Yellow Moong Dal (Split), 60, South Indian Recipes, To begin making the Barnyard Millet Sweet Pongal Recipe (Kuthiraivali Sakkarai Pongal), dry roast the barnyard millet and moong dal together in a pressure cooker.
Once you can smell the roasted aroma coming out, add 3 cups of water and cover the pressure cooker.Pressure cook until you hear 3 whistles.
After three whistles turn the heat to low and simmer for 3 to 4 minutes and turn off the heat.
Allow the pressure to release naturally.
Once the pressure has released, open the cooker and stir to make a mushy mixture of pongal and keep aside.Meanwhile take the jaggery in half a cup of water, bring it to boil.
once the jaggery has completely dissolved, strain it and keep aside.Add the jaggery water, the cardamom powder, the edible camphor to the cooked millet dal mixture.
Place it on medium heat and keep stirring until well combined.Heat ghee in a small pan; add the cashew nuts and roast them in ghee until it turns golden brown and crisp.
Add the roasted cashewnuts to the Barnyard Millet Sweet Pongal and stir.
Once done, turn off the heat and serve.
Serve the Kuthiraivali Sakkarai Pongal as a wholesome sweet after a delicious Indian lunch or even serve it as a snack for kids.
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Ingredients: salt,cumin powder (jeera),tme leaves,nutmeg powder,virgin olive oil,cloves garlic,chicken thighs,mint powder (pudina) mint leaves,lemon,black pepper powder,coriander powder,potato (aloo),rosemary

Lebanese Style Baked Chicken and Potatoes Recipe, Fresh Thyme leaves - few sprigs,1 tablespoon Black pepper powder,Rosemary - few sprigs,2 Chicken thighs,Salt - to taste,1 teaspoon Mint powder (Pudina) - or small bunch fresh mint leaves,4 tablespoon Lemon juice,1 teaspoon Coriander Powder (Dhania),1 pinch Nutmeg powder,4 tablespoon Extra Virgin Olive Oil,4 Potatoes (Aloo) - cut into quarters,1 tablespoon Cumin powder (Jeera),15 cloves Garlic - lightly crushed, 50, Mediterranean, To begin making Lebanese Style Baked Chicken and Potatoes Recipe, rinse chicken thighs well.
Pat dry with kitchen towel.Cut the chicken thighs into two.
Keep the leg piece whole.
Make slits on both sides.Blend together garlic cloves, olive oil, pepper powder, salt, and lime juice.Rub the blend juices over the chicken pieces.
Rub all the spices - cumin, coriander, mint, nutmeg, rosemary,  well all over the chicken pieces.Place the chicken on the baking sheet.Pre heat oven to 200 degree centigrade.
Bake chicken pieces in oven for about 15 minutes.
Baste the chicken at regular intervals with its own juices in between to keep it moist.Arrange potato quarters in between the chicken pieces.
Pour all the oil-lemon juice mix.
Add in a few extra whole garlic into the baking sheet.Broil for 10-15 minutes until potatoes lightly browned and chicken is cooked completely.Serve Lebanese Style Baked Chicken and Potatoes Recipe with some Lebanese Fattoush Salad Recipe by the side.
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Ingredients: salt,chana dal (bengal gram dal),asafoetida (hing),coconut,coriander (dhania) leaves,mustard seeds,sugar,semiya (vermicelli),white urad dal (split),coconut oil,lemon,peanuts (moongphali),curry leaves curry leaves,turmeric powder,green chillies,sunflower oil

Kara Sevai Recipe (Lemon Vermicelli), Salt - as required,2 teaspoons Coconut Oil,1/2 teaspoon Turmeric powder (Haldi),2 tablespoons Coriander (Dhania) Leaves - finely chopped,3 Green Chillies,2 tablespoons Fresh coconut - grated,1/2 teaspoon Mustard seeds,2 cups Semiya (Vermicelli) - cooked,2 teaspoons Sunflower Oil,1/2 cup Fresh coconut,1/2 teaspoon Asafoetida (hing),1/2 teaspoon Sugar,2 teaspoons Lemon juice,1 tablespoon Chana dal (Bengal Gram Dal),sprig Curry leaves - A sprig of curry leaves,2 tablespoons Raw Peanuts (Moongphali),1 tablespoon White Urad Dal (Split), 30, Indian, To begin making the Kara Sevai, firstly make a coarse paste of coconut, green chillies & mustard in a grinder.
Do not add water while grinding.Heat oil in a wok/ kadai & temper it with the ingredients that are listed under ‘to temper’ table.When the dal & peanuts turns golden brown, add in the turmeric powder & asafoetida.
Saute this for a second & add in the ground paste.Roughly saute them & add in the sevai, salt & sugar.
Mix them well.
Let them cook them in low flame for 2 mins.When done, add in coconut oil, coconut, lemon juice & coriander leaves.
Mix everything properly and serve hot.Pack Kara Sevai along with Burani Raita or Tomato Onion Cucumber raita for your Lunch box.
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Ingredients: salt,lettuce leaves,english cucumber,virgin olive oil,tomato pulp,lemon,feta cheese,pepper

Summer Lettuce Salad with Cucumber, Tomato & Feta Recipe, 1 tablespoon Lemon juice,1 tablespoon Extra Virgin Olive Oil,2 Tomatoes - pulp removed and cut lengthwise,Salt and Pepper - to taste,1 cup Lettuce leaves - torn into small pieces,1/4 cup Feta Cheese,1 English Cucumber - cut lengthwise,1 tablespoon Honey, 25, Continental, To begin making the Summer Lettuce Salad, prep all the cucumber, tomatoes an lettuce and keep it ready in a salad bowl.In another bowl, mix olive oil, lemon juice, honey, salt and pepper and whisk till it combines.Drizzle the lemon dressing over the cut vegetables and toss well.
Plate the tossed salad over a serving plate and add crumbled feta over the top and serve.Serve the Summer Lettuce Salad with Cucumber, Tomato & Feta Recipe along with Chicken Shawarma and Zucchini fritters to create and delicious dinner.
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Ingredients: salt,wheat flour,ginger,green chilli,jowar flour (sorghum),asafoetida (hing),methi leaves (fenugreek leaves),gram flour (besan),curd,sesame seeds (til seeds),sunflower oil

Methi Thalipeeth Recipe (Fresh Fenugreek Leaves Flat Bread), 1 Green Chilli - finely chopped,Sunflower Oil,Salt - to taste,1/2 cup Gram flour (besan),1/2 cup Jowar Flour (Sorghum),2 tablespoons Sesame seeds (Til seeds),1/2 cup Curd (Dahi / Yogurt),1 cup Whole Wheat Flour,1/2 cup Methi Leaves (Fenugreek Leaves) - chopped,1/4 teaspoon Asafoetida (hing),1 inch Ginger - finely chopped, 45, Maharashtrian Recipes, To begin making the Methi Thalipeeth, in a large bowl combine all the ingredients except the yogurt and oil.
 Once the dry ingredients are combined, stir in the yogurt and knead well to make a firm dough, adding water if necessary.
Knead for a couple of minutes until smooth.
 Cover the dough and allow it to rest for 10 to 15 minutes.Divide the dough into 15, 2-inch diameter balls.
Using the palm of your hands flatten each ball, dust the surface of the ball on whole wheat flour and roll into a 4 to 6 inch diameter circle.
You can roll them thick or thin, it is purely your preference.Preheat an iron skillet on high heat; place the rolled dough on the skillet; after about a few seconds you will notice that smalls bubbles start rising on the dough.Turn the heat to medium; flip the rolled dough over and drizzle about half teaspoon of oil around the dough.Cook with a press and turn motion with a flat spatula or a wooden press.
 You will notice the bottom side begins to brown, at this point flip over again cooking in the same press and turn motion to maintain even cooking.Once both the sides are cooked and have a few brown spots, you will also notice the texture of the bread is crisp on the outside and soft inside.
Continue the similar process with the other portions of the dough and serve warm.Serve the  Methi Thalipeeth Recipe (Fresh Fenugreek Leaves Flat Bread) along with Maharashtrian Green Chilli Thecha Recipe or Lahsun ki Chutney along with Gulkand Chai Recipe by the side.
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Ingredients: salt,coriander (dhania) leaves,sichuan peppercorns (timur),ginger garlic paste,curd,lemon,black pepper powder,chicken breasts,turmeric powder,green chillies,garam masala powder

Nepalese Chicken Sekuwa Recipe, 1/2 Tablespoon Lemon juice,3 Green Chillies - minced,Salt - to taste,2 Tablespoon Ginger Garlic Paste,1/2 teaspoon Black pepper powder,1/2 Cup Curd (Dahi / Yogurt),1 tablespoon Coriander (Dhania) Leaves - finely chopped,1 Chicken breasts,1/2 Tablespoon Turmeric powder (Haldi),1/2 Sichuan peppercorns - (timur),1/2 Tablespoon Garam masala powder, 50, Nepalese, Making Nepalese Chicken Sekuwa Recipe requires overnight marination for best results so you can plan this dish in advance.Thoroughly wash and clean the chicken.
Next cut them into 1 inch cubes.In a mixing bowl, marinate the chicken along  with yogurt, salt, garam masala powder, turmeric powder, Chopped coriander leaves, black pepper powder, ginger garlic paste,timur, green chillies and lemon juice.Cover the bowl with a cling wrap and let it marinate in the fridge overnight.
Once the marination is over, chicken is ready for cooking.
So preheat your oven at 180 C.Rub some vegetable oil on the skewers and start putting the chicken cubes on the skewers, making sure there is some gap between the chicken pieces so that they properly cooked.Grill them for good 20-25  minutes in your oven, to check if it is cooked, ensuring it not overcooked or burnt.Chicken Sekuwa is ready now and if you like to give them a roasted look then you can add cook them for a couple of minutes on direct flame.
Once the chicken is ready brush them with some melted butter.
Serve Nepalese Chicken Sekuwa Recipe hot with some onion & lemon pieces along with Pudina Chutney Recipe and another skewer like Sweet Potato Pineapple Skewers In Spicy Sweetish Peanut Dip Recipe for appetizer.
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Ingredients: basmati rice,salt,arhar dal (split toor dal),ghee,cloves garlic,onion,lemon,turmeric powder,green chillies

Khatua Recipe (Bhojpuri Style Khichdi), 1 cup Basmati rice,2 Green Chillies,1/2 teaspoon Turmeric powder (Haldi),4 cloves Garlic,Salt - to taste,1 Onion - finely chopped,1 cup Arhar dal (Split Toor Dal),1 Onion - cut into rounds for garnish,1 tablespoon Ghee,2 teaspoons Lemon juice, 25, Bihari, To begin making Khatua Recipe, wash the rice and toor dal and soak it water for a hour.Now pressure cook the soaked rice and dal along with turmeric, salt, 5 cups of water for 5 to 6 whistles and let the pressure release in its own.Open the lid, mash the khichdi well and keep aside.
Heat ghee in a small tadka pan, add the finely chopped onions and saute till translucent.Roughly pound the garlic and green chillies using a mortar and pestle and add it to the tadka pan.Saute till the raw smell of the garlic goes away.
Pour this tadka into the cooked khichdi, add in the lemon juice and mix well.Garnish with the onions rings, and serve the Khatua Recipe along with some curd, salad and papad for a weeknight dinner.Serve Khatua along with Burani Raita, Palak Raita or any other raita of your choice.
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Ingredients: tomato,salt,mustard seeds,curry leaves,curd,onion,cumin seeds (jeera),cucumber,sunflower oil

Tomato Onita d Kara, 1 cup Curd (Dahi / Yogurt),Salt - to taste,1 Tomato - finely chopped,1/4 cup Cucumber - peeled and finely chopped (optional),1/4 teaspoon Mustard seeds,1 Onion - finely chopped,1/2 teaspoon Cumin seeds (Jeera),4-5 Curry leaves,Sunflower Oil - as required, 10, Indian, To begin making the Tomato Onion Tadka Raita, firstly chop the tomato, onion and cucumber finely and keep it aside.Now, take curd in a bowl, add a little water and whisk it properly.
Add the vegetables and required salt in the whisked yogurt and mix well.The next step is to temper the raita.
Heat a tadka pan with required oil.
Once it is hot add curry leaves, cumin seeds, mustard seeds and allow to crackle for about 10-15 seconds.
Once done turn off the heat and  pour the tadka over the curd and mix the Tomato Onion Tadka Raita properly.
Serve Tomato Onion Tadka Raita along with Aloo Sabz Dum Biryani and Papad for a weekday meal.
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Ingredients: nutmeg powder,cardamom (elaichi) podsseeds,pistachios,saffron strands strands,badam (almond),sugar grind the cardamom,chironji

Saffron Milk Masala Recipe, 2 teaspoon Sugar - to grind the cardamom,Saffron strands - few strands,3 tablespoon Badam (Almond),2 teaspoon Chironji,3 tablespoon Pistachios,Nutmeg powder - a pinch,4 Cardamom (Elaichi) Pods/Seeds, 10, Indian, To begin making the Saffron Milk Masala recipe, grind the pistachio, chironji & almonds separately into coarsely ground powder.Grind the cardamom along with the sugar separately.
Now mix all the ingredients (dry fruit powders) & add saffron strands.
Your masala is ready.Mix it with milk and enjoy it with or without sugar.
You can mix this Saffron Milk Masala with your milk and serve it to the guests along with snacks like Baked Banana Chips and Cheese Crackers.
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Ingredients: tomato,salt,mustard seeds,cardamom (elaichi) podsseeds,coconut,jaggery,black peppercorns,curry leaves,coriander (dhania) seeds,onion,cumin seeds (jeera),cinnamon stick (dalchini),baby potatoes,tamarind paste,dry red chillies,cloves (laung),sunflower oil

Chettinad Style Urulai Roast Recipe - Baby Potato Roast, 1 Onion - sliced,4 Dry Red Chillies,2 tablespoon Fresh coconut,1 tablespoon Tamarind Paste,1/2 teaspoon Whole Black Peppercorns,Salt - to taste,1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera),1 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Mustard seeds,1 1/2 cup Baby Potatoes - boiled and peeled,1 teaspoon Coriander (Dhania) Seeds,1 teaspoon Jaggery,1 sprig Curry leaves,Sunflower Oil,1 Tomato - chopped,4 Cloves (Laung), 35, Tamil Nadu, To begin making the Chettinad Style Urulai Roast Recipe, boil the potatoes in a pressure cooker with the skin on for about 4 whistle.
Release the pressure naturally and drain the water.
Peel off the skin and keep it aside.
Heat a small skillet, dry roast all the Chettinad masala spice including coconut, curry leaves, dry red chillies, cloves, cardamom, cinnamon stick, whole black peppercorns and coriander seeds.
Let it cook for about 2 minutes.Allow it to cool and ground them into a smooth paste by adding little water.
Heat a kadai, crackle the mustard seeds and cumin seeds.
Add curry leaves and let it sizzle and the add the onions, garlic and ginger.
Cook till the onion becomes translucent.
Then later add the tomatoes and a bit of salt and smash it till the tomatoes get cooked.
Now add the boiled baby potatoes and let it cook for about 10 minutes.
Then finally add in the Chettinad ground masala and saute till Urulai Roast gets evenly coated and all the water gets absorbed.At the end add a little bit jaggery, tamarind paste and check for salt.
Give the Urulai Roast a stir and cook for about a minute or two.Serve the Chettinad Style Urulai Roast Recipe along with Tawa Paratha, Palak Dal and Masala Chaas for a weekday lunch or dinner.
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Ingredients: salt,jackfruit seeds (kathal),ginger,garam masala powder,green chilli,bay leaves (tej patta),cardamom (elaichi) podsseeds,fennel seeds (saunf),coconut,red chilli powder,cloves garlic,st flower,cinnamon stick (dalchini),onion,poppy seeds,coriander powder,turmeric powder,star anise

Jackfruit Seed Korma Recipe, 1 Onion - sliced,1 Stone flower,1 tablespoon Coriander Powder (Dhania),1/2 teaspoon Turmeric powder (Haldi),1 inch Ginger - chopped,1 inch Cinnamon Stick (Dalchini),1 teaspoon Garam masala powder,Salt - to taste,2 Cardamom (Elaichi) Pods/Seeds,10 Jackfruit Seeds (Kathal),1 Bay leaves (tej patta),1 teaspoon Red Chilli powder,2 cloves Garlic - chopped,1/2 cup Fresh coconut - grated,5 tablespoons Poppy seeds - roasted,1 teaspoon Fennel seeds (Saunf),1 Green Chilli - chopped,1 Star anise, 40, South Indian Recipes, To begin making the Jackfruit Seed Korma Recipe grind the roasted poppy seeds and coconut with water to a smooth paste and keep it aside.
This is the korma masala.
Heat a sauce pan on medium heat, bring the water to boil, put  the jackfruit seeds and allow it to boil for 20 minutes.Drain the water and by using a knife peel off the outer part (white part) of the skin and cut into half.
Keep it aside.Heat a pressure cooker on medium flame, add oil, fennel seeds, bay leaf, stone flower, star anise, cinnamon and cardamom and fry for 10 seconds.Add sliced onions, ginger, garlic and green chilli and fry for about 5 minutes till the onions turn translucent.Next add the korma masala, along with spice powders-red chilli powder, turmeric, garam masala, coriander powder and salt.
Mix well.Saute for 5 more minutes, add the cooked seeds and 1 cup of water and pressure cook for 1 whistle.Switch off the heat and allow the pressure to release naturally and serve hot.Serve the Jackfruit Seed Korma with Malabar parotta or tawa paratha with a glass of Pudina Buttermilk Recipe for a simple weekday meal.
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Ingredients: cashew nuts,jaggery (organic),clove powder (laung),baking powder,wheat flour organic,cinnamon powder (dalchini),salt,milk,carrot,dry ginger powder,sugar,eggs,walnuts,sunflower oil

Whole Wheat Carrot Cake Recipe, Sugar - powdered for dusting,1/2 teaspoon Dry ginger powder,1 1/2 cups Sunflower Oil,4 cups Carrots (Gajjar) - grated,2 cups Whole Wheat Flour - organic,4 Whole Eggs - at room temperature,1 cup Cashew nuts - chopped,1 teaspoon Cinnamon Powder (Dalchini),2 teaspoons Baking powder,1/2 cup Milk,2 cups Jaggery - powdered (Organic),1/2 teaspoon Salt,1/2 teaspoon Clove powder (Laung),1 cup Walnuts - chopped, 100, Continental, To begin making Whole Wheat Carrot Cake, grease a pan with butter and then dust it with flour.
You may also use parchment paper at the base of the cake, to allow for easy removal of the cake.Preheat the oven to 350 degree F or 180 degree CSieve the whole wheat flour and salt together into a bowl and set aside.In another bowl, beat the eggs and sugar until the sugar dissolves.
Add oil and beat for 3 to 5 minutes until well combined.
Mix in the flour mixture into the egg mixture and beat until combined.
Add in the grated carrot and mix with a spatula.
Add milk little by little while mixing all the ingredients together.
Finally, add the nuts and fold in just until combined.Pour the batter into the greased pan  and bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.Let the cake cool completely.
Invert the cake onto a plate and dust with powdered sugar.
Serve Whole Wheat Carrot Cake as a tea time snack along with a cup of Basil Tea , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/reshmaseetharam/Whole_wheat_carrot_cake.jpg, 14
Ingredients: salt,rice,baking soda,white urad dal (split),sugar,methi seeds (fenugreek seeds),coconut milk

Kodava Thalia Puttu Recipe - Steamed Rice Coconut Cake, Salt - to taste,2 teaspoon Sugar,1 cup Rice,1/2 cup Cooked rice,1/2 cup White Urad Dal (Split),1 teaspoon Methi Seeds (Fenugreek Seeds),1/4 teaspoon Baking soda,1 cup Coconut milk, 35, Coorg, To begin making the Kodava Thalia Puttu Recipe - Steamed Rice & Coconut Cakes, we will soak the uncooked rice and fenugreek seeds with enough water in a bowl.
We will soak the rice for at least 6 hours.After soaking the rice, drain out the soaked water and keep some soaked water aside to grind.
Add in soaked rice, fenugreek seeds, urad dal and some of the soaked water into a mixer and grind it to form a smooth batter.
Later add the remaining cooked rice and some more of the soaked rice and grind it again to form a smooth batter.
Transfer the batter into a mixing bowl, add coconut milk, sugar and mix thoroughly.
Keep this batter covered using a muslin cloth or a plate and keep it near a warm place.
This will help in fermenting the batter well.
You can ferment the batter overnight and the next day you will see some bubbles on top and the dough would have risen little.
Open the lid, add salt to taste and baking soda and mix well.
Keep an idli steamed on over medium heat with some water.
Grease the pan well with some oil, and pour in the Thalia puttu batter and carefully place it inside the steamer.
Steam the Thalia Puttu for at least 15 minutes.
You can insert a skewer and see if it is cooked, once it comes out clean then you know that it is cooked well.
Serve the Kodava Thalia Puttu Recipe along with North Karnataka Style Nuggekai Kharbyaali and Coconut Chutney by the side for your morning breakfast meals.
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