anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,corn flour,eggs,butter cold,water,strawberries large,vanilla,caster sugar,flour (maida)

Strawberry Compote Galette Recipe, 2 tablespoon Caster Sugar,1 teaspoon Corn flour,85 grams Butter (unsalted) - cold and cubed,Salt - a pinch,1 Whole Egg,6-8 Strawberries - large,1 teaspoon Caster Sugar,1/4 teaspoon Vanilla Extract,125 grams All Purpose Flour (Maida),2-3 tablespoon Water - Chilled, 90, Continental, To begin making Strawberry Compote Galette, we will first have to get the pie dough ready and refrigerate it for a couple of hours.
In a large mixing bowl, sieve out the flour, salt and sugar.
Add the cold and cubed unsalted butter into the floor.
You can make this dough in the food processor as well.
Work the butter into the flour with your fingers until the mixture resembles a coarse meal.
When you hold the flour together, it should hold tight and when you let it loose, it will fall apart.
With a knife, pastry cutter or your hands, cut the butter into the flour.
The texture should be as that of coarse breadcrumbs.
Don't worry if there are chunks of butter, it ll just make the pastry flakier when it bakes.Sprinkle ice water onto the flour and butter mixture.
Using your hands push the dough from the sides to the middle of the bowl to form a ball that holds together.
Do not knead the dough.Make sure to add little water at a time, as the heat from your hands will melt the butter and help form the dough as well.
You can transfer the pie dough on to a work surface and knead the dough until all the flour has come together to form a smooth dough.Once done, wrap the dough in a cling film or a plastic wrap and refrigerate it for a couple of hours.
This refrigeration process helps to give the pie crust a flaky texture.As the dough rests, preheat oven to 200C.To make the filling:Slice the strawberries into 1/4 cm thick slices.
Add the caster sugar, cornflour ,and vanilla essence into the strawberry and mix well.On a piece of parchment paper, sprinkle some flour, roll out the dough to a circle around 9 to10 inches in size and 1/4 inch thick.Add the strawberry filling in the centre, spread the filling at least 2 inches away from the edge of the dough.Fold the edges over, or you can also pleat the edges of the dough to make it decorative .
Make sure fruit in the centre is still exposed.Transfer the parchment to your baking tray.
Brush the beaten egg or milk over the dough.Sieve some caster sugar over the dough and fruit.
Bake for 35 -45 mins at 200 C / 400 F until pastry is golden brown.Serve Strawberry Compote Galette along with Chicken Crepe Lasagne Recipe and Roasted Tomato And Pumpkin Soup Recipe to make it a beautiful Sunday lunch.
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Ingredients: tomato,salt,coconut,mustard seeds,curry leaves,curry leaves,white urad dal (split),dry red chillies,onion,dry red chilli,turmeric powder,green chillies,horse gram dal (kollu kulith) un,sunflower oil

Ulva Charu Recipe - Speci Andhra Horse Gram Rasam, 1 cup Horse Gram Dal (Kollu/ Kulith) - uncooked,Curry leaves - handful,1 Dry Red Chilli,1/2 teaspoon Mustard seeds,1/3 cup Fresh coconut - grated,2 sprig Curry leaves,3 Dry Red Chillies,Salt - to taste,1/2 teaspoon White Urad Dal (Split),1 Onion - chopped,1 Green Chillies,1 tablespoon Sunflower Oil,1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Sunflower Oil,1 Tomato - chopped, 40, South Indian Recipes, To begin with the Ulava Charu Recipe, wash and soak the horse gram overnight.The next morning, transfer the soaked and drained horse gram into a pressure cooker with 1 cup of water, for 4-5 whistles.
Ensure the horse gram is boiled well.Turn off the heat and allow the pressure to release naturally.
Open the pressure cooker and set the boiled horse gram aside.
To make the masala for the Ulava Charu In a mixer jar, combine the coconut, onion, tomatoes, curry leaves red chillies, green chillies, salt, turmeric powder and grind into a paste using some water.
In a heavy bottom pan, heat oil and add the freshly ground masala for the Ulava Charu.
Cook this masala for about 6-8 minutes stirring constantly.When the oil begins to come to the surface, add the horse gram along with its water.
Let the Ulava Charu boil for about 5-6 minutes.
Check the salt and seasoningsTransfer Ulava Charu into a serving bowl.
Heat a tadka pan with oil on medium heat; add the mustard seeds and allow it to splutter, next add the the urad dal and allow it to turn into a light brown colour.
To this add the curry leaves and dry red chilli and once the curry leaves crackle, turn off the heat and pour it over the Ulava charu.
Serve Ulava charu along with Soft & Delicious Ragi Mudde Recipe and a dollop of ghee over this meal.
Alternatively you can also serve it along with some piping hot steamed rice, Carrot and Beans poriyal for a complete meal..
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Ingredients: salt,sunflower oil,milk,red chilli powder,mozzarella cheese,dry yeast,carrot,del monte tandoori mayo,sugar,onion,beetroots,green bell pepper (capsicum),flour (maida),milk powder,butter,cabbage (patta gobi muttaikose),dried oregano

Beetroot Soft Tart Recipe, 500 grams All Purpose Flour (Maida),Salt - as required,7 grams Active dry yeast,2 tablespoons Del Monte Tandoori Mayo,1/4 cup Mozzarella cheese,1 teaspoon Butter,2 teaspoons Sugar,1 cup Milk - lukewarm,2 tablespoons Milk Powder,1 Onion - finely chopped,2 Beetroots - cubed,1 Green Bell Pepper (Capsicum) - finely chopped,1/2 teaspoon Red Chilli powder,1 teaspoon Dried oregano,1 teaspoon Sunflower Oil,1 Carrot (Gajjar) - cubed,1/4 cup Cabbage (Patta Gobi/ Muttaikose) - finely chopped,40 grams Butter,1 teaspoon Salt, 90, Continental, To begin making the Beetroot Soft Tart recipe, preheat the oven at 180°C.
Grease a tart mould with some butter and dust with some flour.Take fresh yeast in a bowl.
Add sugar and 1/2 cup of warm water, mix and set aside to activate.Sieve flour in a bowl.
Add salt, milk powder, and mix.Make a whole in the centre, add activated yeast and mix well.Add some warm milk and water and knead into a soft dough.
Dust some flour in another bowl and transfer the dough.Cover with cling film and prove for 30 to 40 minutes.
Next, chop the veggies and keep it ready.Heat a heavy bottomed pan, add oil and butter, add the veggies and saute them for 2 minutes.Add chilli powder, white pepper powder and oregano (don't add salt right now otherwise it will get soggy).
Remove from heat and cool.Dust the worktop with some flour, transfer proven dough and knock back to release air.Put butter and knead into a soft dough.
Dust some flour and knead again.Dust the worktop with some flour, take a medium portion of dough and roll out to make a thick sheet.
Line the greased tart mould with the sheet, covering the edges as well.Apply tandoori mayo on the sheet.
Now add salt to the stuffing and mix well.Put the stuffing in lined tart mould and level it out, spread some cheese over it.Dust the worktop with some flour and roll out the medium dough portion to make a thick sheet.
Place the sheet on top of veggie mixture, covering it.Discard the excess dough from the mould using a knife and lightly pinch edges to seal.Set aside to prove for 30 minutes.
Put the mould on a baking tray.
Place the baking tray in preheated oven and bake for 15-20 minutes.Remove from oven, brush some butter on top and cool.Remove from the mould and transfer the tart onto a serving platter.
Cut into wedges and serve.Serve Beetroot Soft Tart along with Low Fat Vegetable Dip with Herbs and Red Wine Sangria Cocktail for a delicious weekend dinner.
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Ingredients: salt,green beans (french beans),corn flour,ginger,green chilli,soy sauce,carrot,spring onion (bulb greens),water,tomato ketchup,sugar,garlic,vinegar,red cabbage,black pepper powder,green bell pepper (capsicum),flour (maida),red chilli sauce,cabbage (patta gobi muttaikose),sunflower oil

Mixed Vegetable Dry Manchurian Recipe, 1 teaspoon Sugar,1/2 cup Cabbage (Patta Gobi/ Muttaikose) - grated,1/2 cup Green beans (French Beans) - finely chopped,Sunflower Oil - for frying,Salt - to taste,1/2 teaspoon Green Chilli - chopped (optional),1 cup Hot water,2 tablespoons Spring Onion (Bulb & Greens) - chopped,2 tablespoons Soy sauce,1/2 cup Green Bell Pepper (Capsicum) - finely chopped,1 teaspoon Garlic - chopped,1 cup Red cabbage - grated,1 teaspoon Vinegar,2 tablespoon All Purpose Flour (Maida),1 tablespoon Red Chilli sauce,1 tablespoon Corn flour,2 teaspoon Ginger - chopped,1 cup Carrot (Gajjar) - grated,2 tablespoons Tomato Ketchup,1 teaspoon Black pepper powder, 70, Chinese, To begin making the Mixed Vegetable Dry Manchurian recipe, we will firstly begin with making the manchurian balls.Take all chopped veggies into a large bowl, add salt and pepper and mix it well.
Now add both flours and mix it well.Heat the oil for frying before making balls.Take small portion of veggie mixture and make roll out of it.
Similarly, make all the balls.Carefully, place the balls into hot oil, cook it till golden brown crispy colour.
Cook it at medium heat, in very hot oil the balls become hard form outside and undercooked form inside.Remove balls from oil and keep into some kitchen papers.
And let it be cool completely.In a small bowl, take 1 cup water and mix 1 tbsp corn starch and dissolve it into water.The next step is to make the manchurian gravy.
In skillet, heat the 2 tbsp oil; add ginger-garlic paste and sauté on high flame.
Then add green chilli and again cook for half minutesNow, turn the gas on high flame, add green onion and just cook for 1 minute.Add all the sauces and give nice stir, then add water mixture and stir well.
Once sauce started to thicken, switch off the gasAdd manchurian balls and keep stirring till balls absorb the sauces.
Serve hot.Serve Mixed Vegetable Dry Manchurian along with Spicy Schezuan Vegetarian Noodles for a weeknight dinner.
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Ingredients: tomato,salt,green chillies,sunflower oil,ajwain (carom seeds),red chilli powder,onion,cumin seeds (jeera),coriander powder,garlic paste,turmeric powder,kasuri methi (dried fenugreek leaves),garam masala powder,paneer cubes

Tawa Paneer Masala Recipe, 1/2 teaspoon Ajwain (Carom seeds) - roasted,1 cup Homemade tomato puree,Salt - to taste,1 teaspoon Red Chilli powder,3 cups Paneer (Homemade Cottage Cheese) - cubes,1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Garam masala powder,2 teaspoon Garlic - paste,1/2 cup Onions - finely chopped,Sunflower Oil - to cook,1 teaspoon Green Chillies - finely chopped,1/2 teaspoon Ajwain (Carom seeds),1/4 teaspoon Turmeric powder (Haldi),2 tablespoons Fresh cream,1/2 teaspoon Cumin seeds (Jeera),1 teaspoon Kasuri Methi (Dried Fenugreek Leaves), 50, North Indian Recipes, To start making Tawa Paneer Masala Recipe, first get all the ingredients handy.Marinate paneer with turmeric, chili powder, fenugreek leaves and salt in a bowl.
Leave for 20 minutes.Heat oil in a frying pan and shallow fry paneer on both the sides for 2-3 minutes, flipping often.
Set aside fried paneer.Heat the remaining oil in a non-stick pan, add cumin seeds and carom seeds.
Sauté them for few seconds on medium heat.Add onions and sauté them for 2-3 minutes.Add garlic paste, chilies, and coriander powder and mix them well.Add the tomato pulp, caraway seeds and cook in medium flame for 3 minutes.
Stir occasionally.Once the gravy thickens, add paneer, fresh cream, garam masala and combine them well.
Adjust spices and let it simmer for 2 minutes.Garnish with fresh coriander leaves.
Enjoy Tawa Paneer Masala with hot rotis/chapatis/Phulkas and raita of your choice to make it a complete meal.
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Ingredients: salt,paprika powder,chicken wings bless,garlic,black pepper powder,mint leaves (pudina) (dried),virgin olive oil ( virgin),dried oregano

Mediterranean Dajaj Mechwi Recipe, 1 teaspoon Garlic - crushed,1 tablespoon Dried oregano,1 tablespoon Black pepper powder,1 tablespoon Paprika powder,Salt - to taste,1 tablespoon Mint Leaves (Pudina) - (dried),300 grams Chicken Wings - boneless,2 tablespoon Extra Virgin Olive Oil - (Extra virgin), 50, Mediterranean, To prepare Dajaj Mechwi Recipe, clean the chicken well.
Pat dry on a kitchen towel.Place the chicken in a zip lock cover and beat it well.Now mix all spices.
Rub olive oil over the chicken.Rub the spice mix all over the chicken.
Let it sit in fridge for 30 minutes to marinate.Heat up your grill, if using charcoal grill, fire it up.
Now place the marinated chicken pieces on grill.Grill until chicken is cooked, keep flipping at regular intervals.Once grilled, remove Dajaj Mechwi Recipe from pan and serve immediately with crusty bread, Ratatouille with Grilled Cottage Cheese Steak and salad.
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Ingredients: baking powder,wheat flour,brown sugar (demerara sugar) ( sprinkling),milk,strawberries,vanilla,flour (maida),butter,eggs flaxmeal eggs replacer

Delicious Strawberry Tea Cake Recipe, 450 grams Strawberries - halved,3/4 cup Brown Sugar (Demerara Sugar) - (more for sprinkling),1 teaspoon Vanilla Extract,3/4 cup All Purpose Flour (Maida),1/2 cup Milk,1 Whole Egg - or flaxmeal egg replacer,1-1/2 teaspoon Baking powder,80 grams Butter - softened,3/4 cup Whole Wheat Flour, 70, Continental, To begin making the 50% Whole-Wheat Strawberry Tea Cake Recipe, we will first begin by pre-heating the oven at 180° C and preparing the baking dish by buttering and flouring it (this cake rises a fair bit, so ensure the pan is deep enough)In a small mixing bowl, sift together the flours and the baking powderUsing a stand mixer or hand mixer, beat the softened butter and the sugar until light and fluffy.
Gradually break in the egg or flaxmeal egg replacer, add milk and vanilla extract and beat it into the butter-sugar mixture until just combinedGradually add the flour mixture and beat until all the flour is well combined to make a smooth cake batter.
Take care not to over mix.Spoon the batter into the prepared baking tin and place the halved strawberries on top with the cut side down in a single layer.
Sprinkle the 2 teaspoons of sugar and bake the Strawberry Cake for about 30 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean (however, molten strawberries may be gooey).Once the cake is baked, remove from the oven and allow it to rest for about 10 minutes before you are ready to serve them.Serve the Whole-Wheat Strawberry Tea Cake Recipe for breakfast or as a tea time snack or even pack them into your kids lunch boxes too.
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Ingredients: salt,tofu,cumin seeds (jeera) ground,carrot,coriander (dhania) leaves,onion,pepper,button mushrooms,sweet potatoes,oats flour,sunflower oil

Carrot, Sweet Potato, Mushrooms Fritters Recipe, 2 Carrots (Gajjar) - grated,6 tablespoon Oats Flour,200 grams Tofu - crumbled,3 sprig Coriander (Dhania) Leaves - chopped,2 tablespoon Cumin seeds (Jeera) - roasted and ground,1 cup Button mushrooms - chopped,Salt and Pepper - to taste,300 ml Sunflower Oil,1 Onion,Sunflower Oil,2 Sweet Potatoes - half boiled and grated, 40, Continental, To begin making the Carrot, Sweet Potato, and Mushrooms Fritters Recipe prep and keep all the ingredients ready in a bowl.
Mix all the ingredients together and check for seasoning.Heat a kuzhi paniyaram pan, add some oil and simultaneously make balls out of the mixture and coat it with crumb and place these vegetable balls in each of the hollow cavities.Cook on either side for 3 minutes till golden brown on both sides.
Transfer Carrot, Sweet Potato, and Mushrooms Fritters onto oil absorbent paper and serve.Serve the Carrot, Sweet Potato, Mushrooms Fritters Recipe with Tzatziki Recipe - A Greek Yogurt Dip as an after school time snack.
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Ingredients: salt,coriander (dhania) leaves tender stalks,rice wine vinegar,carrot sticks,ginger,red chillies,rice vermicelli noodles (thin) (amount may change depending on the variety the noodles),tulsi (holy basil),cloves garlic,cucumbers sticks,– water,iceberg lettuce,soy sauce (or fish sauce),lemon,brown sugar (demerara sugar),rice paper rolls sheets,mint leaves (pudina),pepper

Vietnamese Rice Paper Rolls Recipe, 1 tablespoon Lemon juice,1 cup Mint Leaves (Pudina),1/2 – 3/4 cup Lukewarm Water,8 Iceberg lettuce - torn,10 Rice paper rolls - sheets,2 tablespoon Rice Wine Vinegar,4 sprig Tulsi (holy basil),1 cup Coriander (Dhania) Leaves - with tender stalks,2 tablespoon Soy sauce - (or fish sauce),Salt and Pepper - to taste,100 grams Rice Vermicelli Noodles (Thin) - (amount may change depending on the variety of the noodles),1 teaspoon Ginger - grated,1 clove Garlic - minced,2 Fresh Red chillies - finely chopped,1 1/2 teaspoon Brown Sugar (Demerara Sugar),2 Cucumbers - cut into sticks,2 Carrots (Gajjar) - cut into sticks, 40, Vietnamese, To begin making Vietnamese Rice paper rolls recipe, first prepare the rice vermicelli noodles as per package instructions, drain and cool.
Get prep with all the veggies required as well.While the vermicelli noodles are cooked, you can prepare the dipping sauce for Vietnamese Rice paper rolls recipe.
Place the chillies, ginger, garlic, salt in a mortar and pestle and crush lightly.Add the crushed chilli mixture and all the ingredients to a small mixing bowl and keep aside till the Rice paper rolls are ready to serveKeep a shallow pan/skillet half-filled with warm water.Dip one rice paper in water for 10-20 seconds or till just soft and place on a kitchen towel.
Dab off the excess water and place it on a flat surface.Place 1-2 pieces of lettuce on the bottom third of the rice paper.Top with some coriander leaves, mint leaves, and holy basil leaves, if using.Layer some noodles above this and then place 1-2 sticks of carrot and cucumber.Fold over the bottom of the rice paper roll on the filling, tuck in the sides and roll tightly till it is closed.
Place on a platter with the seam side down.Repeat this for the rest of the rice papers.Serve Vietnamese Rice paper rolls with the Peanut Chilli Dipping Sauce Recipe along with the Banh It Tran (Vietnamese Mung Bean Dumpling) Recipe.
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Ingredients: salt,rice,mustard seeds,coconut,asafoetida (hing),jaggery,water,dry red chilli,mango (ripe) unripe,white urad dal (split),curry leaves,peanuts (moongphali),turmeric powder,asafoetida (hing) asafoetida,sunflower oil

Mango Rice Recipe, Salt - as required,1 teaspoon White Urad Dal (Split),Sunflower Oil - as required,Water - as required,2 Dry Red Chilli,1-1 1/2 cups Mango (Ripe) - raw unripe,1 teaspoon Mustard seeds,1/2 cup Fresh coconut - grated,2 tablespoons Jaggery,1/4 cup Raw Peanuts (Moongphali),pinch Asafoetida (hing),1/4 teaspoon Turmeric powder (Haldi),1-1 1/2 cups Rice,pinch Asafoetida (hing) - pinch of asafoetida,1 sprig Curry leaves, 55, Indian, To begin with the Mango Rice recipe, first soak the rice for 20 minute and have all other ingredients ready.
After the soaking cook the rice in a pressure cooker  and then spread it in a plate and leave it aside.For the next step, peel the mango skin and chop them.
Now in a blender add the chopped mangoes, red chillies, 1 chopped green chilli, 1 teaspoon sesame seeds,  peanuts, 1/2 cup grated coconut and  powdered jaggery should be added to the mangoes.Grind them to semi fine paste and don’t make it a fine paste.In a pan add oil and  peanuts and sauté them on a low flame until the colour of the peanuts change.
Then add mustard seeds and channa dal as well as urad dal.Add 12 – 15 curry leaves and 1 or 2 dry red chillies and sauté them.
Now add a pinch of asafoetida and 1/4 teaspoon of turmeric powder.Now add the raw mango and coconut paste in the pan and sauté it for 3 to 4 minutes and later add salt.Now the paste is ready to get mixed with rice.
Add the rice which was cooked earlier and mix them well.Mango rice is ready to be served.
The best way to serve mango rice is with spicy potato roast.
You can also serve them with raita and pickle..
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Ingredients: boneless chicken breasts,salt,cayenne pepper ground,ginger,tomato,cumin powder (jeera) ground,paprika powder,turmeric powder ground,cloves garlic,carrot,stalks celery,water,kabuli chana (white chickpeas),strawberries,onion,lemon,green zucchini,dried oregano

Moroccan Chicken Stew Recipe With Sauteed Zucchini & Onion Dressing, 2 Stalks Celery - sliced,1 teaspoon Ginger - minced,3/4 teaspoon Cumin powder (Jeera) - freshly ground,1 cup Tomato - crushed,1 Green zucchini - sliced,Salt - to taste,1 cup Kabuli Chana (White Chickpeas) - soaked overnight,1/4 teaspoon Cayenne Pepper - ground,1/2 teaspoon Dried oregano,1 teaspoon Lemon juice,2 Carrots (Gajjar) - chopped,1 Onion - chopped,2 cloves Garlic - chopped,500 grams Boneless chicken - breasts,Strawberries - few,1-1/2 cups Water - (adjust),Onion - few slices,1/4 teaspoon Turmeric powder (Haldi) - freshly ground,1/2 teaspoon Paprika powder,Green zucchini - few slices, 65, African, To prepare Moroccan Chicken Stew Recipe With Sauteed Zucchini & Onion Dressing, get prep with all the ingredients first.Season chicken with salt and brown in oil in a large sauce pan over medium heat until almost cooked through.
Remove chicken from pan and keep aside.Meanwhile pressure cook chickpeas till cooked and soft, for about 5-6 whistles.Saute onion, garlic, carrots and celery in same pan.When it is cooked, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric.Stir fry for about 1 minute; then add water and crushed tomatoes.Return chicken to pan, reduce heat to low and simmer for about 10 mins.Add chickpeas and zucchini to pan and bring to boil once again.Cover pan and cook for about 15 mins or until zucchini is cooked through and tender.
Saute a few zucchini and onion slices in a separate kadai and keep aside.Serve Moroccan Chicken Stew Recipe With Sauteed Zucchini & Onion Dressing on a bed of Curried Couscous Recipe like it is served traditionally in Africa.
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