anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,coconut,mustard seeds,milk,water,white urad dal (split),dry red chillies,sugar,bottle gourd (lauki),rice flour,chana dal (bengal gram dal),sunflower oil

Sorakkai Kozhukattai Paal Kuzhambu Recipe - Bottle Gourd Curry, 1 teaspoon White Urad Dal (Split),4 Dry Red Chillies,1/2 teaspoon Mustard seeds,1 Bottle gourd (lauki) - cut into small pieces,Salt - as per your taste,1/4 cup Milk,1/2 cup Fresh coconut - grated,2 tablespoons Sugar,Water - as needed,2 tablespoons Chana dal (Bengal Gram Dal),1/4 cup Rice flour,2 teaspoon Sunflower Oil, 50, Tamil Nadu, To begin making Sorakkai Kozhukattai Paal Kuzhambu, first keep the chana dal soaked in warm water for 30 minutes.
To make the Kozhukattai Or Rice Flour BallsIn a saucepan, boil 1 cup of water.
Once the water has boiled, add rice flour and mix well so that there are no lumps.
Rice flour thickens quite quickly so, be sure to continuously stir.
Once the temperature of the rice and water mixture is cool enough to handle, make oval/round sized balls of 1/2 inch size - small Kozhukattai and keep aside.
 To make the Paal KuzhambuIn a pressure cooker, add the diced bottle gourd along with salt, 1/2 cup water and a pinch of turmeric.Pressure cook the Sorakkai /bottle gourd for 2 whistles and release the pressure immediately by running the pressure cooker under water.
Open the lid and keep aside.
Place a heavy bottomed pan on medium heat, add the soaked chana dal along with the soaked water.
Since the chana dal has soaked in warm water, it will be half cooked.
Add the cooked sorakkai/bottle gourd pieces, along with the cooked water When dal gets half cooked add bottle gourd pieces along with the cooked water.Next add the prepared kozhukattai small quantities at a time and let it cook for 10 minutes on a medium flame.
Kozhukattais can stick in bottom, if there is not enough water, so adjust water quantity accordingly.When kozhukattai gets cooked add grated coconut to it and stir it well.Add in the sugar, milk and cook it for 2 more minutes and switch off the stove.
(Instead of adding plain milk, you can also mix 1 tablespoon f rice flour with milk and add it to a curry to give thicker consistency)For the temperingIn a tadka pan, heat 2 teaspoons of oil.
Once the oil is hot, add mustard seeds.When mustard seeds crackle, add urad dal and red chillies, saute until urad dal turns brown.Pour this tadka/tempering to our prepared Pal Kuzhambu and your Sorakkai Kozhukattai Paal Kuzhambu is ready to be served.
Serve Sorakkai Kozhukattai Paal Kuzhambu along with Steamed Rice or even Phulkas for a wholesome lunch.
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Ingredients: cashew nuts,salt,tea leaves dried,vanilla vanilla pod,paprika powder,dried rose,butter,badam (almond),black pepper powder,pecans,walnuts,cinnamon powder (dalchini)

Tea Spiced Nuts Recipe (Skillet Roasted), 1/2 teaspoon Vanilla Extract - or 1 vanilla pod,1/4 cup Walnuts,1/2 cup Cashew nuts,1/4 cup Pecans,1/2 teaspoon Black pepper powder,1/2 cup Badam (Almond),1 tablespoon Dried rose petals,2 tablespoons Honey,1/4 teaspoon Sea salt,1-1/2 tablespoon Butter,1/2 teaspoon Paprika powder,1 tablespoon Tea leaves - dried,1/4 teaspoon Cinnamon Powder (Dalchini), 15, Indian, To begin making the Tea Spiced Nuts Recipe, heat 1/2 tablespoon of butter on medium flame and add in all the nuts.Roast till the nuts are aromatic and turn golden brown.
Once done remove it into a bowl and keep aside.Now, add the remaining butter to the same pan, add in the tea leaves and dried rose petals.
Saute for 30 seconds.Add the cinnamon powder, vanilla extract, pepper, paprika powder and mix well.Add the honey and let the mix bubble.
Now, add in the roasted nuts, sea salt and let the spice mixture coat the nuts well.
Keep stirring for a minutes.Once done, switch off the heat and transfer the nuts into a plate and separate out each nut.
Let it cool and store it into a jar until serving.Serve the Tea Spiced Nuts Recipe as a mid-morning snack along with a fruit or a hand full as a post workout snack.
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Ingredients: milk,turmeric root turmeric powder,sugar,black pepper powder

Turmeric Milk Recipe - Haldi Doodh / Golden Milk, 220 ml Milk,Black pepper powder - (optional),Honey - or sugar to taste,1 inch Fresh turmeric root - or 1 teaspoon turmeric powder, 15, Indian, To begin making the Turmeric Milk (Haldi Doodh), bring the grated turmeric root/ haldi and milk to boil for a couple of minutes.Once the turmeric milk boils, turn off the heat and allow the turmeric milk mixture to rest for a couple minutes.
 This will bring out the essential medicines and color from the turmeric.
After a couple of minutes of resting, strain the turmeric milk from the turmeric root into a glass, stir in sugar / honey and black pepper and serve the Turmeric Milk while still hot.The Turmeric milk/ Haldi Doodh / Golden Milk is a great home remedy for cough and colds and you have give to children as young as 1 year.
Note: If you are using turmeric powder, you just have to boil the milk with the powder, add in the sugar/ honey and serve as it is.
You don’t have to strain the milk.
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Ingredients: salt,corn flour,cloves garlic,carrot,baby corn,soy sauce,tomato ketchup,onion,vinegar,spring onion greens bulbs leaves,green bell pepper (capsicum),red chilli sauce,cauliflower (gobi) florets,pepper

Sweet And Sour Vegetables Recipe, 3 tablespoons Tomato Ketchup,1/2 teaspoon Soy sauce,1 Onion - cut into wedges,4 sprig Spring Onion Greens - bulbs and leaves,2 cloves Garlic - grated,5 Baby corn - cut 1 inch lengthwise or rounds,Salt and Pepper - to taste,1 Green Bell Pepper (Capsicum) - cut into wedges,1 teaspoon Vinegar,1 Carrots (Gajjar) - cut into rounds,1 tablespoon Corn flour,1 tablespoons Red Chilli sauce - (adjust to taste),5 Cauliflower (gobi) - florets, 50, Indo Chinese, To begin making the Sweet and Sour Vegetables recipes, do make sure you have all the ingredients ready and the vegetables cut in the desired shapes and sizesMethod to make the sauceCombine all the ingredients in the sauce by adding 1/2 cup of water.
Whisk well.
Place the ingredients in a sauce pan and bring the mixture to a boil stirring continuously to lumps don’t form.
Once the sauce thickens, adjust the thickness of the sauce by adding more or less water.
Check the salt and spice levels and add more of the sauces if needed.
Keep this sauce aside, while we proceed to prepare the vegetables.Heat a tablespoon of oil in a wok over a high flame and add the onions, garlic and capsicum and sauté on a medium flame for 1 to 2 minutes.Stir in the remaining vegetables, sprinkle some salt and stir fry until the vegetables are cooked and slightly tender.
You can optionally cover the wok and cook on medium heat.
This creates a steam that helps the vegetables in the wok to cook faster.Once the vegetables are done, add in the prepared sauce and bring the mixture to a boil.
Once the vegetables get well coated with the sauce, do a taste check.
Adjust salt and spice levels to suit your taste.Serve Sweet And Sour Vegetables Recipe along with Vegetarian Hakka Noodles (Chinese Chow mein Recipe) or Chilli Coriander Fried Rice Recipe for a Friday meal.
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Ingredients: tomato,salt,amchur (dry mango powder),brinjal (baingan eggsplant),dhansak masala,ridge gourd (turai peerkangai),jaggery,cloves garlic,onion,turmeric powder

Turai Baingan Ki Sabzi Recipe - Eggplant Ridge Gourd Sabzi, 1/2 teaspoon Turmeric powder (Haldi),2 tablespoons Dhansak masala,Salt - to taste,1 Tomato - finely chopped,6 Small Brinjal (Baingan / Eggplant) - sliced into roundels,4 cloves Garlic - finely chopped,1 Ridge Gourd (Turai/ Peerkangai) - peeled sliced into roundels,1 tablespoon Jaggery,1-1/2 teaspoons Amchur (Dry Mango Powder),1 Onion - thinly sliced, 55, Parsi Recipes, To begin making the Turai Baingan Ki Sabzi Recipe, keep the ingredients ready.
Soak the cut brinjal in water with little salt to prevent discoloration.Heat oil in a wide pan; add the sliced brinjal, sprinkle some salt and roast the brinjal until cooked.
You can cover the pan and cook the brinjal until done.
Keep this aside.Make the fresh Dhansak Masala using the recipe on the link.
 Keep aside.Heat a skillet with oil over medium heat, add garlic and onions and saute until they turn a little soft.
 Add in chopped tomatoes and give it a mix.
Once the tomatoes turn lightly mushy, add the Dhansak Masala and the cut turai.
Sprinkle salt, amchur powder, turmeric powder and cover the pan and cook the turai until done.The turai will release a lot of water, while it is cooking, hence there is no need to add additional water for it to cook.Once the turai is cooked, add the roasted baingan into the sabzi and stir well.
Stir in the jaggery into the Turai Baingan Ki Sabzi and check the spice and salt and adjust according to taste.Once done, turn off the heat, stir in the coriander leaves and transfer the Turai Baingan Ki Sabzi to a serving bowl and serve hot.Serve the Turai Baingan Ki Sabzi along with Moong dal, Millet Phulka and Cauliflower & Cucumber Raita by the side.
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Ingredients: tomato,salt,cumin powder (jeera),wheat flour,mustard oil,spring onion (bulb greens)(or regular onion),cloves garlicor,black peppercorns,coriander (dhania) leaves,lemon,eggs,mooli mullangi (radish),spinach leaves (palak),garam masala powder

Vegetarian Thukpa Recipe, 2 Spring Onion (Bulb & Greens) - finely chopped (or regular onions),1 teaspoon Cumin powder (Jeera),2 sprig Coriander (Dhania) Leaves - chopped,Salt - to taste,1 teaspoon Mustard oil,1/2 teaspoon Garam masala powder,1 cup Spinach Leaves (Palak) - roughly chopped,1 teaspoon Whole Black Peppercorns - freshly pounded,2 cups Whole Wheat Flour,2 Tomatoes - finely chopped,4 cloves Garlic - finely chopped or crushed,1 Lemon juice,2 Mooli/ Mullangi (Radish) - chopped,1 Whole Eggs - optional, 60, Lunch, To begin making the Vegetarian Thukpa Recipe, first get all the ingredients ready for the soup.Add the wheat flour, a pinch of salt into a large mixing bowl.
Add little water at a time to make a firm and smooth dough.
Cover the dough and let it rest for 10 minutes.
Knead once again and divide the dough into 3 large portions.
Roll each portion into very thin rounds, tossing on flour to prevent it from sticking.
Cut the rolled portions into strips to make noodles and keep it aside.The next step is to make the Thukpa in a single pot.In a large saucepan, heat the mustard oil on medium heat.
Add the onions and garlic and saute until you can smell the aromas coming through and the onions are translucent.Once the onions are translucent, add the chopped tomatoes and cook them on low to medium heat until they become soft and mushy.
Add the cumin powder, garam masala and pepper.
Give it a stir.Add the chopped spinach and radish and saute for a couple of minutes until it gets combined into the masala.
Cover the pan and simmer for 2 to 4 minutes on low heat, until the radish and spinach get cooked through.To this add 3 cups of water and bring the Thukpa to a brisk boil.Once it comes to a brisk boil, add the cut wheat strips (paapes) into the boiling Thukpa.
Continue to boil the thukpa for 3 to 4 minutes.
You notice the wheat strips start rising to the top.Finally add the salt and lemon juice to taste and give it a stir.
Turn off the heat.
Stir in the freshly chopped coriander leaves and serve it hot as a one dish meal for a quick weeknight dinner.Serve the Vegetarian Thukpa Recipe hot along with Vegetarian Momo Recipe-Steamed Dumplings/A Street Food from the No for a relaxing Sunday Meal.
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Ingredients: salt,rice,asafoetida (hing),brinjal (baingan eggsplant),mustard seeds,coriander (dhania) leaves,cloves cloves (laung),black peppercorns,dry coconut (kopra),dry red chilli,coriander (dhania) seeds,cinnamon stick (dalchini),cumin seeds (jeera),turmeric powder,sunflower oil

Vaangi Bhaat Recipe (Maharashtrian Style Brinjal Rice), 1 teaspoon Turmeric powder (Haldi),1 tablespoon Coriander (Dhania) Seeds,7 to 8 Whole Black Peppercorns,Coriander (Dhania) Leaves - for garnish,Salt - to taste,1 inch Cinnamon Stick (Dalchini),2 to 3 Dry Red Chilli,2 tablespoons Dry coconut (kopra) - grated,1 tablespoon Cumin seeds (Jeera),1 cup Rice,2 teaspoons Mustard seeds,1/2 teaspoon Asafoetida (hing),4 to 5 Brinjal (Baingan / Eggplant),2 tablespoons Sunflower Oil,6 to 7 cloves Cloves (Laung), 50, Maharashtrian Recipes, To begin making the Vaangi Bhaat recipe, first wash and soak the rice in water for 30 minutes.Wash and remove the stems from the brinjals.
Slice them and put them in a bowl of water.In a small pan dry roast (separately) the ingredients under ‘To be ground together’.Cool and coarsely grind them together in a blender.In a heavy bottom pan/wok, heat the oil.
Add the mustard seeds and once they splutter, drain and add the brinjal slices.Add hing and turmeric powder.
Stir and add about 2- 2 ½ tablespoons of the ground spice mix.Saute for a minute and drain the rice and add to the brinjals.Mix and add the required water (water quantity may change depending on the quality of rice).Add salt, stir and cook covered till the rice is done.
Once it is ooked, garnish it with the coriander leaves.Serve Vaangi Bhaat with Lauki Raita, Burani Raita or any other Raita of your choice.
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Ingredients: salt,red bell pepper (capsicum),cauliflower (gobi),red chilli powder,coriander powder,turmeric powder,kasuri methi (dried fenugreek leaves),garam masala powder,sunflower oil

Cauliflower And Red Bell Pepper Stir Fry Recipe, 1 Red Bell pepper (Capsicum) - cut into strips,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1/2 teaspoon Garam masala powder,1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) - crushed,1 cup Cauliflower (gobi) - cut into small florets,2 teaspoon Sunflower Oil, 30, South Indian Recipes, To begin making Cauliflower and Red Bell Pepper Stir Fry Recipe, blanch the cauliflower florets in hot water along with little bit of salt and turmeric powder, this helps to deworm.
Keep the blanched florets aside.Heat oil in a Wide pan on a medium heat, add all the spice powders along with salt and stir for 30 seconds.Now, add the blanched cauliflower florets and mix well.
Let it cook for 5-6 minutes.Once the cauliflower is firmly cooked, add the red bell pepper strips and give it a good stir.
Stir fry this mix for another 5 minutes and switch off the flame.Add the crushed kasuri methi and mix well.Serve the Cauliflower and Red Bell Pepper Stir Fry Recipe along with  Dhaniya Pudina Chutney for a quick weeknight dinner or kids school lunch box.
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Ingredients: salt,baking powder,eggs,milk,strawberries,nutella,sugar,vanilla,flour (maida),butter

Nutella Pancakes Recipe, 2 cups All Purpose Flour (Maida),1 teaspoon Baking powder,2 tablespoon Butter - melted + 2 tablespoon for cooking,2 tablespoon Sugar,1 cup Milk,1 tablespoon Vanilla Extract,Salt - a pinch,1 Whole Egg,Strawberries - sliced as required (optional),10 tablespoons Nutella Spread, 50, Continental, To begin making the Nutella Pancakes recipe, line a baking sheet with parchment paper.Dollop two tablespoon nutella on baking tray and spread into a round disk shape around 2-1/2 inch in diameter and 1/8 inch thick.
Repeat it for next 4 discs.
Make sure you leave some space between each disk.Place the tray in freezer and let them freeze for 20-25 minutesAfter 25 minutes, peel off the disks from preachment paper and keep the disks in freezer until required.On other hand, add all dry ingredients in a mixing bowl including all purpose flour, baking powder, sugar, salt and mix it well.Now add all the wet ingredients including eggs, melted butter, milk and vanilla essence.
Whisk everything well and make sure that the batter is lump free.Next, melt 1/4 tablespoon of butter on a non stick fry pan.Scoop 1/3 cup of batter on hot pan and place the Nutella disk in between and then top the disk with some more pancake batter.
Make sure that you hide Nutella disk properly with batter.Let it cook for 2 to 3 minutes until golden in colour on one side, then flip it to other side and cook until other side is golden too.Repeat the same process with remaining batter and Nutella disks.
Serve hot with sliced strawberries.Serve Nutella Pancakes for your weekend breakfast with Scrambled Egg Sandwich Recipe and Espresso Coffee.
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Ingredients: tomato,salt,green beans (french beans),red bell pepper (capsicum),paprika powder,basil leaves,green peas (matar),virgin olive oil,carrot,cloves garlic,sugar,del monte farfe pasta,onion,pepper,asparagus stem,dried oregano

Roasted Vegetable Farfalle Pasta Salad Recipe, 3 Tomatoes - chopped,1 teaspoon Sugar,4 Asparagus - Stem cleaned and chopped,1 tablespoon Extra Virgin Olive Oil,1 tablespoon Paprika powder,Salt - to taste,1 Green beans (French Beans) - sliced diagonally,1 Onion - chopped coarsely,1 Carrot (Gajjar) - sliced diagonally,150 grams Del Monte Farfalle Pasta,1 Red Bell pepper (Capsicum) - sliced,2 sprig Basil leaves,Salt and Pepper - to taste,4 cloves Garlic - chopped,1/4 cup Green peas (Matar),1 teaspoon Dried oregano, 25, Italian Recipes, To begin making the Roasted Farfalle Pasta Salad Recipe start by keeping the ingredients ready to make the salad.*To cook the pastaIn a large pot, add water and bring it to a boil.
Once the water has boiled, add a teaspoon of salt and a teaspoon of oil.Add the pasta to the boiling water and let it sit in the boiling water until it is cooked.
This process should take a good 12-15 minutes.Once the pasta has cooked, drain the water and run the cooked pasta under running water to stop the cooking process.
Drizzle some oil on top of pasta and make sure to coat all of the pasta with the oil*To make the Roasted Tomato Sauce Heat a skillet with oil, add chopped garlic and saute till it softens.
Add in chopped onions and saute till the onions turn out light brown.
This will take about 5 minutes.
Add chopped tomatoes, sprinkle salt, paprika powder, pepper powder, sugar and roast the tomatoes well.
You can saute for about 15 minutes on low flame.
Once done cool it down and and blend it in a mixer to a smooth paste.
Check for salt if you require any you can adjust it now.
*To make the Farfalle Pasta Salad RecipeHeat olive oil in a saucepan over medium heat; add carrots and green beans, sprinkle salt and roast them until it becomes soft and tender.Add in red bell peppers and asparagus and roast them also well till it is soft and crunchy.
Finally add in green peas and cook for 2 minutes.
Ensure the color of the vegetables don't get pale - they should retain their fresh colors.Once the vegetables are well roasted, transfer it to a large mixing bowl.
Toss in the cooked Farfalle pasta, the roasted tomato sauce, seasonings (salt, pepper and oregano) and torn basil leaves.
Toss the Roasted Vegetable Farfalle Pasta Salad well, check the taste and adjust the seasonings accordingly.
Serve the Roasted Vegetable Farfalle Pasta Salad Recipe along with glass of Plum Ginger Juice Recipe or a French Onion Soup Recipe for dinner or lunch.
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Ingredients: baking powder,chocolate bar,cherries ( ) plus cherries stems,britannia,cheese (at ),butter vegetable oil,sour,cheese frosting,milk,eggs you want avoid eggs,baking soda,vivatta maida,sugar,vanilla,cherries stem,cocoa powder,icing sugar

Black Forest Cupcake Recipe, 1 cup Vivatta Maida,1/2 cup Milk - at room temperature,1-1/2 teaspoon Baking powder,1 teaspoon Vanilla Extract,1/2 cup Britannia Cream Cheese - (at room temperature),1/2 cup Butter - melted or vegetable oil,1 cup Icing Sugar,3/4 cup Sugar - granulated,1/4 cup Cocoa Powder,Britannia Cream Cheese - for frosting,1 Chocolate Bar - chopped,1/2 cup Sour cream,1/4 teaspoon Baking soda,2 Whole Eggs - if you want to avoid egg,12 Fresh Cherries - with stem,1-1/2 cup Pitted Cherries - chopped (fresh or frozen) plus 12 fresh cherries with stems for garnish, 45, Indian, To begin making the Black Forest Cupcake recipe, preheat oven to 350 degree F or 180 degree C.
  Line 12 muffin cups with paper liners.
In a bowl, add all purpose flour, baking powder, baking soda and cocoa powder.
Mix everything properly.Take another big bowl, add sugar, vegetable oil, vanilla essence.
eggs or beaten yogurt, milk, mix them very well until become a creamy texture.Pour the batter into the flour mixture slowly, mix them very well until the dry and wet ingredients are well combined.Fold in chopped cherries until just combined.
Divide the batter among the prepared cups (they will be full).Bake the cupcakes for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
Transfer to a wire rack and let cool completely.Next, we will make the frosting for the same.
Meanwhile, beat cream cheese, sour cream and confectioners’ sugar with an electric mixer or manual mixer until smooth.
Refrigerate the frosting until very cold, about 2 hours.
Spread the frosting on the cooled cupcakes, sprinkle chopped chocolate and decorate with a cherry on top.Serve Black Forest Cupcake along with Heart Shaped Sandwiches and Espresso Coffee to your guests when they visit you at home.
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Ingredients: tomato,salt,red chilli powder chilli flakes,papads,cloves garlic,onion,coriander (dhania) leaves parsley leaves,cheddar cheese,lemon,dried oregano mexican spice mix,dried oregano

Papad Nachos With Salsa Recipe, 1/4 cup Cheddar cheese - shredded,1 teaspoon Dried oregano - or mexican spice mix,Salt - to taste,2 cloves Garlic - minced,1/2 teaspoon Dried oregano,1 Onion - finely chopped,2 Tomatoes - finely chopped,Coriander (Dhania) Leaves - Handful or parsley leaves,1 Lemon juice,1/2 teaspoon Red Chilli powder - or chilli flakes,2 Papads - roasted, 20, Fusion, To begin making the Papad Nachos with Salsa, first mix together onion, tomatoes, garlic, red chilli powder, oregano and salt in a mixing bowl.
Add the lime juice and mix everything well.Spread this Salsa over the roasted papads.Sprinkle the grated cheese and grill in a hot oven for 1-2 minutes just till the cheese melts.Sprinkle coriander or parsley leaves, sprinkle the Mexican spice mix and serve immediately.Papad Nachos with Salsa can be served as a funky snack for a kiddie party or a potluck.
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