anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,pizza pasta sauce,salt,pizza base storebought,black pepper powder,milk,mozzarella cheese,red chilli flakes,carrot,baby corn,jalapenos,virgin olive oil,onion,sweet corn,green bell pepper (capsicum),del monte black olives,cabbage (patta gobi muttaikose),dried oregano

Big Farm Fresh Pizza Recipe Loaded With Crisp Veggies, 1/4 cup Baby corn - slit,3 Pickled Jalapenos - sliced,4 tablespoons Fresh cream,1/4 cup Green Bell Pepper (Capsicum) - sliced,1 1/2 teaspoon Dried oregano,1 tablespoon Extra Virgin Olive Oil,1/4 cup Carrot (Gajjar) - sliced to 1-inch,200 grams Mozzarella cheese,5 tablespoons Homemade Pizza And Pasta Sauce,1/3 cup Milk,1 teaspoon Red Chilli flakes,1/3 cup Onion - sliced,1/2 cup Cabbage (Patta Gobi/ Muttaikose) - chopped,3 tablespoons Del Monte Black Olives - sliced,Salt - as per taste,1/4 cup Sweet corn,1 Pizza base - homemade or store-bought,1 teaspoon Black pepper powder,1/4 cup Tomato - chopped, 60, Italian Recipes, To prepare Big Farm Pizza Recipe, prepare up with all the ingredients first.Heat the milk in a pan.
When it comes to a boil, add half of the mozzarella cheese, salt and 2 tablespoons cream to it.
Bring it to boil till the cheese completely melts into it.Take one mixing bowl and add all the vegetables, salt, black pepper, oregano, chilli flakes, 2 tablespoons cream, olive oil and 3 tablespoons pizza sauce and mix well.Preheat the oven to 200 degree Celsius.Take a pizza base, spread 2 tablespoons pizza sauce remaining and the cheese sauce made earlier on it.
Put on the topping of vegetable.Grate the rest mozzarella on it.Bake the pizza for 5-10 minutes in the oven till all the cheese melts.Serve Big Farm Fresh Pizza Recipe Loaded With Crisp Veggies with Del Monte ketchup, Baked Potato Wedges, and Strawberry Mojito or Masala Soda Shikanji for a complete weekend meal.
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Ingredients: salt,wheat flour,fennel,potato (aloo),virgin olive oil,dry yeast,water,gram cheddar cheese,cloves garlic,lemon,walnuts pine nuts,lemon lemon,flour (maida),milk powder,sesame seeds (til seeds),pepper

Fennel Pesto Pull-Apart Bread Recipe, 1/4 cup Extra Virgin Olive Oil,1-1/2 cups All Purpose Flour (Maida),1/4 cup Walnuts - or pine nuts,Salt - to taste,Lemon zest - of half a lemon,1 Potato (Aloo) - boiled and mashed,1/4 cup Milk Powder,1-1/2 cups Whole Wheat Flour,Fennel Leaves - half a bunch,4 tablespoons Extra Virgin Olive Oil,1 tablespoon Sesame seeds (Til seeds),50 gram Cheddar cheese,Salt and Pepper - to taste,3 tablespoon Honey,Lemon juice - of 1 lemon,2-1/2 teaspoons Active dry yeast,1-1/8 cup Lukewarm Water,4 - 5 cloves Garlic, 75, Continental, To begin making Fennel Pesto Pull-Apart Bread first make fennel pesto, dry roast the pine nuts in a skillet over low heat until brown spots appear on them.
Roast the chopped fennel leaves and garlic for a minute or so.Transfer all the ingredients to a mixer along with olive oil, cheese, salt, pepper, zest, lemon juice and grind to a smooth paste.
Transfer to a bowl or store up to 2 weeks in the fridge.To prepare the dough for the bread, dissolve the instant yeast in lukewarm water.
In a mixing bowl, combine the dissolved yeast along with flour, milk powder, mashed potato and honey.Knead everything together to get a smooth dough by hand or using a stand mixer.Sprinkle the salt, olive oil and continue to knead.
If you are using a stand mixer continue for about 7-10 minutes in low speed.Place the dough in a lightly greased bowl.
Cling wrap the bowl and allow the dough to rise at room temperature till it is nearly doubled in size, around 1 hour.
Lightly grease a 12-inch round cake pan.Once the dough has doubled in volume, transfer the dough to a lightly greased platform and gently deflate the dough.
Roll out the dough into a large rectangular shaped sheet.Spread the fennel pesto over the rolled out dough sheet.
Now start rolling the dough sheet from one side to form a cylindrical shaped swiss roll like shape.
 Place the rolls in the round cake pan, spacing them evenly with some gap allowing room for the dough to rise.
Cover the pan with Next cut even size circles from the round cylindrical roll.
Arrange the rolls in the greased round cake pan, spacing them evenly with some gap in between allowing room for the dough to rise.Cover the pan with a lightly greased plastic wrap, and allow the rolls to rise till they are double in size.
This process will take near about 1 hour.
While the rolls are rising, preheat the oven to 190°C.The rolls are ready to be baked.
Give it an egg wash or milk wash and sprinkle sesame seeds.Bake the rolls until they’re a deep golden brown on top, and lighter on the sides, about 25 to 35 minutes.Remove the rolls from the oven, brush with olive oil and carefully transfer to wire rack.
Brush with more pesto sauce just before serving.Serve Fennel Pesto Pull-Apart Bread warm for a dinner with Tomato Corn Au Gratin.
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Ingredients: tomato,cheese,coriander (dhania),salt,tomato ketchup,onion,green chutney (coriander mint),pav buns,eggs,green chillies,butter,sunflower oil

Masala Omelette Sliders Recipe - High Protein Breakfast, 2 teaspoon Tomato Ketchup,2 tablespoons Cheese - grated,Salt - to taste,1 Tomato - finely chopped,2 Green Chillies - finely chopped,1 Onion - finely chopped,Coriander (Dhania) Leaves - a small bunch finely chopped,2 Pav buns,2 teaspoons Green Chutney (Coriander & Mint),1 teaspoon Sunflower Oil,2 teaspoons Butter,2 Whole Eggs, 20, Continental, To begin making the Masala Omelette Sliders Recipe, we will first make the omelette recipe.In a small bowl, chopped tomatoes, onions, green chillies, coriander leaves and grated cheese.
Keep this aside.In a mixing bowl, break one egg and add half the chopped tomatoes, onions mixture.
Add little salt and mix all the ingredients well to make the omelette mixture.Heat oil in an omelette pan with little oil on medium heat.
Once the pan in hot, reduce the flame to low and add the Omelette mixture to the pan.
Make sure the Omelette mixture is equally spread across the pan.Cover the pan with the lid, so that the omelette gets cooked a little faster.Remove the lid and check if the omelette has cooked.
You can either flip the omelette to cook on the other side or fold the omelette in half and cover the pan again so that the cheese melts inside the omelette and all ingredients get cooked thoroughlyKeep the lid on for 30 seconds to minute and then turn off the flame.Make the other omelette the similar way.To assemble Masala omelette sliders, slit the Pav bread halfway horizontally.
 Apply butter on both sides and toast the pavs, face down on a hot griddle on medium flame.
Allow them to get golden brown and crisp.Once they get golden brown and crisp, turn off the heat and place them on a serving platter.Turn off the flame.
Place the open pavs on a flat surface, apply green chutney on one side and tomato ketchup on the other.Fold the omelette first into half and then into quarter and finally place this omelette on one half of the pav and close with the other.Serve Masala Omelette Sliders Recipe along with Fresh Fruit Bowl Recipe and Hot Coffee Latte Recipe for breakfast or an evening snack.
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Ingredients: salt,dry fruits,coconut,jowar flour (sorghum),jaggery,ragi flour (finger millet nagli),cardamom powder (elaichi),turmeric leaves,rice flour,instant oats (oatmeal)

Paatolyo Recipe (Goan Sweet Dish), 1/4 cup Instant Oats (Oatmeal),Salt - to taste,1/2 cup Fresh coconut - grated,1/2 teaspoon Cardamom Powder (Elaichi),2 Turmeric leaves - Long ones,3/4 cup Jaggery - adjustable,2 tablespoon Ragi Flour (Finger Millet/ Nagli),1/4 cup Rice flour,1 pinch Salt,1/4 cup Jowar Flour (Sorghum),1/4 cup Dry Fruits, 45, Goan Recipes, To begin making the Paatolyo, first mix together the jaggery, grated coconut, cardamom powder, salt, ragi flour and oats and cook in a kadhai till jaggery melts and the entire mixture thickens.Add the dry fruits to the mixture and mix it properly.
Keep aside to cool down.Meanwhile, wash and dry the turmeric leaves.
Mix together the rice flour, jowar flour and salt and make a thick spreadable paste using water as required.Grease a steamer plate or keep a thin moistened cloth over it.On the upper side of one turmeric leaf, spread a layer of the flour paste so as to cover the entire leaf leaving a border of about a centimetre.Spread some filling lightly on one vertical half.
Fold the other half of the leaf lightly over the filled half and seal the edges giving a little pressure.
Place on the steamer plate and steam for 15 minutes.
Serve with some homemade ghee.Serve Paatolyo as a dessert after your Goan meal of Goan Chana Ros, Tambdi Bhaji and Steamed Rice.
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Ingredients: salt,parangikai pumpkin,paprika powder,mozzarella cheese,virgin olive oil,wheat flour tortilla,black pepper powder,spinach leaves (palak)

Mexican Style Pumpkin and Spinach Quesadillas Recipe, 1/4 teaspoon Black pepper powder,1/2 tablespoon Extra Virgin Olive Oil,1 cup Kaddu (Parangikai/ Pumpkin) - cubed,1/4 teaspoon Paprika powder,1/2 cup Mozzarella cheese - shredded,1/2 teaspoon Salt,4 Whole Wheat Flour Tortilla,1 1/2 cup Spinach Leaves (Palak) - washed, 35, Mexican, To begin with the Pumpkin and Spinach Quesadillas,In a medium pot, add water and bring it to boil over high flame.
Once the water starts boiling, add cubed pumpkin, salt and paprika powderCook with lid covered until the pumpkin pieces become soft.
When you gently press them with the back of your ladle, it should get mashed.Once the pumpkin becomes tender, drain the excess water and allow it to cool.
Gently mash the cooked pumpkin with a ladle.
Alternatively, you can grind them in a blender into a smooth puree.In a nonstick pan, heat oil over medium flame.
Once the oil is hot, add washed spinach leaves and cook until the leaves become wilted.
Season it with the remaining salt and pepper.The water in the spinach should be completely absorbed.
Once the spinach is cooked, switch off the flame.Let’s stuff the tortillas with pumpkin and spinach mixture.
Take a tortilla.
Spread pumpkin paste over the tortilla.
Arrange spinach on top of the puree.Top up with the shredded cheese.
Cover the filling with another tortilla.Meantime, heat a tawa over medium flame.
Once the tawa is hot, gently slide in the filled tortillas into it.Cook until the bottom layer turns light brownish.
Flip on the other side and cook until it becomes brownish.Once done, remove the quesadillas from the flame and divide them into equal pieces.Serve Pumpkin Spinach cheese quesadillas with Spicy Mexican Salsa Verde Recipe  or Homemade Guacamole Recipe for breakfast or dinner.
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Ingredients: salt,lemon lemon,english cucumber,basil leaves,cherry tomato,apple cider vinegar,conchiglie pasta,purple basil,virgin olive oil,parsley leaves,lemon,sugar,cloves garlic,pepper,red onion

Farm Fresh Vegetarian Pasta Salad Recipe, Few sprig Basil leaves - roughly torn,1 tablespoon Extra Virgin Olive Oil,1 Red onion - thinly sliced,2 cups Conchiglie Pasta - boiled,1 English Cucumber - diced,2 tablespoons Apple cider vinegar,Lemon zest - of one lemon,5 cloves Garlic - minced,Salt and Pepper - to taste,Few sprig Parsley leaves - finely chopped,Lemon juice - of one lemon,Few sprig Purple Basil - torn,1 teaspoon Sugar - to taste,6 - 8 Cherry tomatoes - halved, 30, Italian Recipes, To begin making the Farm Fresh Vegetarian Pasta Salad Recipe, we will first make the vinaigrette dressing.In a small mixing bowl, whisk together olive oil, apple cider vinegar, lime zest, juice, and sugar in a small bowl.
Add parsley and minced garlic, whisk and set aside.Add all the salad vegetables in a large salad mixing bowl.
Pour the dressing over the salad and gently toss the salad in the dressing.
Check the salt and seasoning and adjust to suit your taste.Serve Farm Fresh Vegetarian Pasta Salad along with Roasted Vegetable Lasagna With Ricotta for a weekday dinner.
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Ingredients: salt,orange,curd,sugar,vanilla,lemon,lemon,flour (maida),icing sugar,hazelnut,sunflower oil

Struffoli Recipe, Icing Sugar - for dusting,1 cup Hazelnut - toasted,1/4 cup Honey,1 teaspoon Lemon zest,Sunflower Oil - for frying,1 pinch Salt,2 tablespoon Sugar,1/2 cup Sugar,1 teaspoon Vanilla Extract,1 cup All Purpose Flour (Maida) - and more for dusting,1/2 teaspoon Lemon juice,1/4 cup Curd (Dahi / Yogurt),1 teaspoon Orange Zest (Rind), 75, Italian Recipes, To prepare Struffoli Recipe, in a mixing bowl sift flour, baking powder, sugar and salt.Add in lemon zest, orange zest, vanilla, yoghurt and orange juice.Mix until it forms a sticky dough.Wrap the dough in cling film and let it chill in the refrigerator for about 30 minutes.Once chilled take out the dough from refrigerator.Sprinkle some dry flour on the work surface.
Divide the dough into two parts.Make 4 small pieces from one part of the dough.
Roll each piece into a long strip.
Cut each strip into small hazelnut size piece.Roll the small pieces into round balls and place them on a baking paper lined baking sheet.Likewise, make small round hazelnut-sized balls from the remaining strips and other part f the dough.Heat the oil for frying in a pan.
Deep fry the struffoli balls until golden from both sides.Drain them on a paper towel and set aside.In another pan add sugar, honey and lemon juice.
Let the syrup boil for 3-4 minutes.Remove from heat and add the fried struffoli and toasted hazelnuts into the syrup.Mix well to coat evenly in the syrup.Remove from syrup and serve Struffoli Recipe sprinkled with icing sugar.
Store in airtight jars.
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Ingredients: salt,hung curd (greek yogurt),paneer,cloves garlic,basil leaves,virgin olive oil,virgin olive oil grill,pepper,parmesan cheese,walnuts

Grilled Pesto Paneer Recipe, 2 cloves Garlic,200 grams Paneer (Homemade Cottage Cheese) - cut into cubes,Salt and Pepper - to taste,2 to 3 teaspoons Extra Virgin Olive Oil - to grill,7 to 8 Walnuts,1/4 cup Parmesan cheese - grated,1/4 cup Extra Virgin Olive Oil,1 cup Basil leaves - tightly packed,2 tablespoons Hung Curd (Greek Yogurt), 30, Fusion, To begin making the Grilled Pesto Paneer Recipe, make a fine paste of all the ingredients listed in the pesto sauce table using a mixer grinder and keep aside.In a big bowl, add the paneer cubes, curd and 3 to 4 table spoon on the pesto sauce mix and massage it nicely with hand.Let the paneer cubes marinate in this mix for an hour.
Now heat a grill pan on medium heat, brush it with olive oil and place the paneer cubes gently onto the grill pan.Alternatively, you can also add the paneer cubes to a skewer and grill it.Cook until the paneer well done on one side.
This will take 2-3 minutes.Brush the paneer cubes, flip it over and cook on the other side for another 2 to 3 more minutes.Serve this flavourful Grilled Pesto Paneer as a starter for your next party you throw at home along with Sichuan Style Chilli Potato Recipe and Paprika Chicken Skewers Recipe.
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Ingredients: coconut sugar,beetroot juice,vanilla,almond milk (badam milk frothed,cocoa powder,coconut milk,cinnamon powder (dalchini)

Beet Latte Recipe, 1/2 tablespoon Cocoa Powder,1 tablespoon Coconut milk,1 cup Almond Milk (Badam Milk) - hot and frothed,1/2 teaspoon Vanilla Extract,1 tablespoon Beetroot juice - freshly extracted,Coconut Sugar - as per taste,1/4 teaspoon Cinnamon Powder (Dalchini), 25, Continental, To begin making the Beet Latte, in a mug add beet juice, cinnamon powder, vanilla extract, coconut milk, coconut sugar and cocoa powder.Give a good whisk to this mixture and make sure that lumps are not formed.
Now gradually add the hot almond milk and keep stirring.
Pour into the a serving mug or glass and serve hot.
Serve it with chocolate buckwheat pancakes for breakfast or during tea time.
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Ingredients: salt,coconut,jaggery,water,peanuts (moongphali),black pepper powder,rice flour,cinnamon powder (dalchini)

Assamese Style Mohura Pitha Recipe - Sweet Rice Dumplings Recipe, 1 cup Fresh coconut - grated,1/2 cup Raw Peanuts (Moongphali) - roasted,1/2 cup Jaggery - powdered,1 teaspoon Cinnamon Powder (Dalchini),1/2 teaspoon Black pepper powder,2 cups Rice flour,1/2 teaspoon Salt,1 cup Water - + 2 tablespoons extra, 35, Assamese, To begin making the Sweet Rice Dumplings recipe, we will first prepare the stuffing.Add coconut, jaggery powder, peanut and cook it for 5 minutes.
Add cinnamon powder, black pepper powder to it and mix it properly.
Cool the mixture well and keep it aside.Now we will make the dumplings.
Boil 2 cups of water in a heavy bottomed pan.
Take 2 tablespoon water in a bowl, add 1 teaspoon rice powder to it and make a thick solution.Add this solution to boiling water.
Let the water come to boiling point.
Then add salt, remaining rice flour at once and stir it continuously at medium flame for 3-4 minutes.
Switch off the flame and cover the pan with a lid.
Let it sit for 10 minutes.
Once cooled, start kneading the mixture to form a dough.
It should be soft.Make small balls like chapati ball.
Take a ball and press with your finger tip at centre and make a hole into it to pour the filling.
Stuff the balls with prepared coconut mixture.
Close it properly with wet fingers and give shape as you like.
Cook those balls in a steamer for 15 minute.
Cool it and enjoy them as it is.Serve Sweet Rice Dumplings as a side dish along with Vegetarian Thukpa for a light weekday meal.
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Ingredients: baking powder,bananas,mixed fruits (kiwi,coconut oil virgin (cold pressed),almond milk (badam milk,coconut oil virgin,coconut sugar jaggery,vanilla,maple syrup,cocoa powder,buckwheat flour (kuttu ka atta)

Chocolate Buckwheat Pancake Skewers Recipe, 1/4 cup Coconut Sugar - or raw sugar/powdered jaggery,1/4 cup Ripe Bananas - mashed,1 teaspoon Baking powder,1 tablespoon Maple syrup - or honey,1 tablespoon Cocoa Powder,1 teaspoon Vanilla Extract,1/4 cup Coconut Oil - melted virgin (cold pressed),Mixed fruits - (kiwi slices,1 cup Buckwheat Flour (Kuttu Ka Atta),1/4 cup Cocoa Powder,Coconut Oil - Virgin as needed.,1 cup Almond Milk (Badam Milk) - + 2 tablespoons, 40, Continental, To begin making the Chocolate Buckwheat Pancake Skewers, firstly we will prepare the pancakes.
In a bowl, combine mashed banana, milk and vanilla extract.In another bowl combine all the dry ingredients and mix well.
Add the dry ingredients into the wet mixture and mix everything well.Now heat the griddle and make pancakes by using about 1 tablespoon of batter for each pancake using coconut oil.
Cover and cook the pancake for about 20-30 seconds on moderate heat and flip and cook for few more seconds.
Set aside and let it cool.The next step is to make the raw chocolate drizzle.
Measure and mix the coconut oil, raw cocoa and maple syrup together, make sure its lump free.
Set it aside.Next, to make the skewers just slowly thread the pancakes and fruit as you like.
Drizzle the chocolate all over the pancakes and fruit.Serve Chocolate Buckwheat Pancake Skewers as breakfast along with Cold Coffee Smoothie or during your fasting days.
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Ingredients: peanuts (moongphali) skin,tomato,salt,mustard seeds,cloves garlic,curry leaves,white urad dal (split),dry red chillies,sunflower oil

Andhra Style Peanut Chutney Recipe With Tomatoes, 1 teaspoon White Urad Dal (Split),1 cup Roasted Peanuts (Moongphali) - with skin removed,Salt - to taste,1 teaspoon Mustard seeds,1 sprig Curry leaves,2 Tomatoes - finely chopped,3 cloves Garlic,1 teaspoon Sunflower Oil,5 Dry Red Chillies, 30, Andhra, To begin making the Andhra Style Peanut Chutney Recipe, on a low heat, dry roast the peanuts and red chillies together till the peanuts are fragrant and browned.
Keep stirring so that they don't burn.Also always split your chilies in half before roasting or frying to prevent the sudden sputtering.Once the peanuts and chilies are roasted, keep aside to cool.In about a cup of boiling water, blanch the tomatoes for about 5 minutes, slit the tomatoes slightly at the end so that it's easier to peel.
Peel the blanched tomatoes and keep aside to cool.Once peanuts and tomatoes are cool, Add them to a mixer grinder along with garlic and salt and blend well to make the chutney.
Add a little water if required.
Check the salt and adjust to suit your taste.
Transfer the Peanut Chutney to a bowl.The final step is to make the Tadka.In a small pan, heat oil and add mustard seeds and allow them to splutter.
Once they splutter, add the urad dal and curry leaves.
Saute for about 1-2 minutes till the dal is browned and crunchy.Add the Tadka to the Peanut Chutney and serve.Serve the Andhra Style Peanut Chutney with Ragi Idli  or Ghee Masala Dosa Recipe for a wholesome breakfast.
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Ingredients: tomato,salt,arhar dal (split toor dal),kashmiri red chilli powder,ghee,asafoetida (hing),mustard seeds,drumstick,curry leaves,dry red chillies,onion,turmeric powder,green chillies

Drumstick Dal Recipe, 2 Drumstick - cut into 3 inch pieces,1 Onion - sliced,1 teaspoon Kashmiri Red Chilli Powder,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,3 Dry Red Chillies,Salt - to taste,2 Green Chillies - slit,1 cup Arhar dal (Split Toor Dal),1/4 teaspoon Asafoetida (hing),2 teaspoon Ghee,2 Tomatoes - roughly chopped,1 sprig Curry leaves, 45, South Indian Recipes, To begin making the Drumstick Dal, in a pressure cooker combine the toor dal along with onions, tomatoes, chili powder, haldi and green chili, one and a half cups of water, close and pressure cook for three whistles and turn off the heat.
Allow the pressure to release naturally.
Once the pressure has released, open the cooker and give the dal a quick stir.
Adjust the consistency to your liking.
Pressure cook Drumsticks along with 2 tablespoons of water and a pinch of salt for two whistles and release the pressure immediately.Drumsticks should not become too soft.
Cooking drumsticks separately retains their nutrition and color.Add the cooked drumsticks to the dal and give it a stir.
Check the salt and seasonings and adjust according to taste.The next step is to make the tadka.
In a tadka pan, add ghee and allow it to heat; add the mustard seeds and allow it to crackle.
Add the asafoetida powder and curry leaves, and dry red chilies stir it in and turn off the heat.Pour this tempering over the cooked Drumstick Dal and transfer the dal to a serving bowl.Serve Drumstick Dal along with Pavakkai Poriyal, Rice and a bowl of curd for a wholesome weeknight dinner or even a comforting lunch.
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