anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,wheat flour,mustard seeds,bay leaf (tej patta),asafoetida (hing),red chilli powder,water,coriander (dhania) leaves,cumin seeds (jeera),lemon,coriander powder,turmeric powder,green chillies,kala chana (brown chickpeas),sunflower oil

Kala Chana Masala Curry Recipe, Salt - as required,3/4 teaspoon Lemon juice,1/2 teaspoon Turmeric powder (Haldi),Water - as required,3 sprig Coriander (Dhania) Leaves - finely chopped,1 teaspoon Cumin seeds (Jeera),1/2 tablespoon Whole Wheat Flour,1 teaspoon Red Chilli powder,1 teaspoon Mustard seeds,1 teaspoon Coriander Powder (Dhania),2 Green Chillies - finely chopped,2 cups Kala Chana (Brown Chickpeas) - soaked overnight,1/2 teaspoon Asafoetida (hing),1 Bay leaf (tej patta),2 Tomato - chopped,Sunflower Oil - as required, 40, Rajasthani, To begin making the Kala Chana Masala recipe, firstly boil the soaked black chickpeas in a pressure cooker until the cooker release at least 3 whistles.
When they are soft, drain the water and keep them aside.Heat oil in a heavy bottomed pan.
Add cumin seeds, mustard seeds and hing.
Let the mustard seeds crackle.Once it is done, add the tomatoes and green chillies and let it cook for about 5 minutes.Meanwhile mix the whole wheat flour properly with 3 tablespoons water.
Keep it aside.Add the black chickpeas in the pan.
Next, add red chilli powder, turmeric powder, coriander powder, salt and the whole wheat flour mixture.Mix everything properly and let it cook for about 2 to 3 minutes.
Once done add the lemon juice and garnish it with chopped coriander leaves.Serve Kalal Chana Masala along with Phulkas and Gujarati Dal for a perfect weekday meal.
You can also pack this in your lunch box along with Pudina Tawa Parathas.
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Ingredients: green chillies,wheat (dalia godumai rava),boneless chicken,salt,black cardamom (badi elaichi),rice,bay leaf (tej patta),coriander (dhania) leaves,ghee,ajwain (carom seeds),cardamom (elaichi) podsseeds,red chilli powder,black peppercorns,ginger garlic paste,onion,cumin seeds (jeera),cinnamon stick (dalchini),mint leaves (pudina),chana dal (bengal gram dal),sunflower oil

Mughlai Style Chicken Haleem Recipe, 300 grams Boneless chicken,1 tablespoon Rice,3 Green Chillies,3 tablespoon Chana dal (Bengal Gram Dal),1 teaspoon Ginger Garlic Paste,Salt - to taste,1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera),3 tablespoon Broken Wheat (Dalia/ Godumai Rava),3 tablespoon Ghee,1 teaspoon Ajwain (Carom seeds),3 Cardamom (Elaichi) Pods/Seeds,1 tablespoon Whole Black Peppercorns,1 tablespoon Sunflower Oil,2 Black cardamom (Badi Elaichi),1 Bay leaf (tej patta),2 tablespoon Coriander (Dhania) Leaves - chopped,4 Onions - sliced,2 tablespoon Mint Leaves (Pudina) - chopped,2-1/2 tablespoons Red Chilli powder, 50, Mughlai, To prepare Mughlai Style Chicken Haleem Recipe, dry roast all the spices mentioned under masala list.
Grind it into fine powder.
Keep aside.Soak chana dal, broken wheat, rice separately.In a saucepot add oil.
Add sliced onions, ginger garlic paste, green chilies sauté until onions turn brown.
Remove from stove and keep aside.Add 3 cups water into the same pan.
Add chicken pieces, salt and red chili powder.
Cover and bring it to rolling boil.Once chicken changes color, add the soaked dal, broken wheat and rice.
Cover and cook.
Once the chicken is cooked, remove the bay leaf.Start mashing the chicken and dal once chicken gets cooked.
Continue mashing and cooking until all the chicken is fully mashed along with dal.
Keep adding a little water as and when required.Now add the sauteed onion-ginger garlic-green chilies mix along with roasted spices.
Add salt to taste and continue to cook and mash.Once the haleem turns thick and all ingredients are well mashed, add ghee and mix again.Transfer the Mughlai Style Chicken Haleem Recipe to serving bowl, garnish with caramelized onions, fresh coriander leaves and some ghee on top.
Serve Mughlai Style Chicken Haleem Recipe topped with caramelized onions and serve as a main course meal with Mutton Keema Samosa Recipe.
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Ingredients: salt,coconut,milk,flour (maida),rice flour,banana

Kerala Style Pazham Pori Recipe (Banana Fry), 1/4 cup Fresh coconut,4 Raw Banana,1 cup Milk,1/4 teaspoon Salt,1/2 cup All Purpose Flour (Maida),1/4 cup Rice flour, 40, South Indian Recipes, To begin making the Kerala Style Pazham Pori Recipe (Banana Fry), slice each banana into lengthwise pieces of about 1 to 1-1/2 inches.In a bowl, combine the flour, milk, coconut and salt to make a smooth thick batter.
Add additional flour if you feel the batter is thin.Preheat oil for deep frying; once the oil is heated, dip the sliced banana pieces in the flour batter until it coats well.
Dip the batter coated banana into the oil and fry until golden brown.
Proceed the same way with the remaining banana pieces and serve.Serve the Kerala Style Pazham Pori (Banana Fry) for breakfast or as a tea time snack or even as an appetiser for parties with hot Masala Chai.
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Ingredients: salt,spring onion greens,corn flour,yakisoba noodles maggi noodles,red wine vinaigrette,green chilli,soy sauce,carrot,onion,worcestershire sauce,brown sugar (demerara sugar),black pepper powder,button mushrooms,chicken breasts,cabbage (patta gobi muttaikose),sunflower oil

Chicken Yakisoba Recipe - Japanese Noodles, 1 Green Chilli - finely chopped,200 grams Yakisoba noodles - optionally use Maggi Noodles,1 Carrot (Gajjar) - cut into juliennes,1 tablespoon Soy sauce,Salt - to taste,1 tablespoon Red Wine Vinaigrette,1 cup Button mushrooms - cut into quarters,1 tablespoon Sunflower Oil,1 teaspoon Brown Sugar (Demerara Sugar),1 teaspoon Worcestershire sauce,1 tablespoon Corn flour,1 teaspoon Sunflower Oil,1/4 cup Cabbage (Patta Gobi/ Muttaikose),1/4 cup Spring Onion Greens,150 grams Chicken breasts - cut into small strips,1 teaspoon Black pepper powder,1 Onion - thinly sliced, 45, Japanese, To begin making the Chicken Yakisoba Recipe, we will first boil the yakisoba noodles.
Note: If you are unable to find yakisoba noodles, you can use the noodles, from the maggi noodles pack without the maggi masala.
To cook the Yakisoba Noodles Heat a saucepan with water and bring it to a boil.
To the water, add a teaspoon of oil and salt.
Once the water comes to a rolling boil, reduce the flame and add the noodles.
Cook for about 4-6 minutes on medium flame, we want the noodles to be just about cooked.
Make sure it is not over cooked.
Turn off the flame, and transfer the noodles into a sieve, draining off all the water.
Run cold water over the yakisoba noodles to cut the cooking process.
Drizzle a little oil over the noodles and ruffle the noodles, ensuring they do not stick to each other.
Keep it aside.To make the Chicken Heat a shallow frying pan with oil on medium heat.
In a mixing bowl, add the chicken strips, salt and cornflour.
Give it a good mix, to ensure it is evenly coated.
Put these chicken strips into the pan and cook, stirring occasionally.
The chicken will take close to 5 minutes to cook.
Once the chicken is cooked, turn off the flame, sprinkle some pepper powder, mix.
Transfer to a bowl, and set aside.
To make the Yakisoba sauce In a mixing bowl, combine the soy sauce, red wine vinegar, brown sugar worcestershire sauce and green chillies.
Set aside.
Finally to make the Chicken Yakisoba Noodles In a wok, heat oil on medium flame, into the hot oil, add onions and saute until they turn transparent.
This will take about 2-3 minutes.Next add the carrots, cabbage, and mushrooms, stir fry on high heat for a good 3-4 minutes.
The mushrooms need to be cooked, and the other veggies need to be just about crunchy.
At this stage, add the freshly made yakisoba sauce.
Add in the yakisoba noodles and toss until well combined.
Check the salt and seasonings and adjust to taste.Transfer the Chicken Yakisoba / Japanese Noodles into a serving bowl.Serve Chicken Yakisoba Recipe along with Teriyaki Chicken Recipe and a dessert of Japanese Cotton Cheesecake (Fusion Recipe).
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Ingredients: cheese,britannia,heavy whipping cream,oreo biscuits,nutella,vanilla,caster sugar,gelatin,cocoa powder,cherries,butter

No Bake Nutella Cheesecake Recipe, 1-1/2 tablespoon Gelatin,1 tablespoon Vanilla Extract,1-1/2 cup Nutella Spread,400 grams Britannia Cream Cheese,1/4 cup Heavy whipping cream,2 tablespoon Cocoa Powder,Oreo biscuits - a few,3 tablespoon Nutella Spread,Fresh Cherries - a few,6 Tablespoon Butter (unsalted) - melted,100 grams Oreo biscuits - crumbled,1/2 cup Caster Sugar, 455, Continental, To begin making No Bake Nutella Cheesecake Recipe, take a mixing bowl, add crumbled oreo biscuits ,unsalted butter and nutella.
Whiz it up until it is mixed well with a hand blender.
When you pinch the mixture, it should hold well.Take a glass (or individual serving bowls, shot glasses etc) and press this mixture to the bottom to make a crust.
Once you have used up all  the crust mixture, arrange these bowls or cups in a refrigerator to chill till it is needed again.Now add cream cheese and nutella in a clean mixing bowl and beat the mixture on a medium speed in a hand mixer till combined well.
Add sugar and heavy cream.
Beat it again until evenly blended.Add vanilla essence, cocoa powder and fold it in this mixture.
You can blend it for half a minute till combined as well.Take a bowl and add gelatin in 2 tablespoon water, place the bowl in a saucepan of lukewarm water.Once gelatin is dissolved in water, set the bowl aside.
(You can also keep the water on a simmered heat and dissolve gelatin; but take care that the water does not reach a boiling point).
Add this liquid gelatin in nutella and cream cheese mixture.
Blend for a few seconds to help it get incorporated in the mixture.Take out the cups of Oreo crust from the fridge and pour a few tablespoons of the prepared mixture into each cup on the oreo crust.
Spread and smoothen the mixture evenly with a butter knife or back of the spoon.Chill for 6-7 hours, ideally overnight.
Take the glasses out once the cheesecake has been set, and take them out just before serving.You can top each cup with red cherries and oreo crumbs.Serve No Bake Nutella Cheesecake Recipe as a dessert after a Mushroom Cutlet Vegetarian Sizzler Recipe or a light dinner with Zoodles Tossed In Cashew Cilantro Pesto Recipe (Vegan).
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Ingredients: salt,cumin powder (jeera),coriander (dhania) leaves,virgin olive oil,ginger garlic paste,curd,dry red chillies,onion,mutton,red chilli powder differ amount,lemon,coriander powder,turmeric powder,green chillies,garam masala powder

Mutton Do Pyaza Recipe, 450 grams Mutton - cleaned and Cut into small pieces,1/2 teaspoon Turmeric powder (Haldi),1 Tablespoon Garam masala powder,1 teaspoon Cumin powder (Jeera),1 Tablespoon Ginger Garlic Paste,Salt - to taste,Coriander (Dhania) Leaves - Few Chopped,1 Tablespoon Red Chilli powder - differ amount as per taste,1 teaspoon Coriander Powder (Dhania),1/2 Cup Curd (Dahi / Yogurt),2 Green Chillies - finely chopped,2 Tablespoons Extra Virgin Olive Oil,1 Onion - roughly chopped in chunks,6 Dry Red Chillies,1 Tablespoon Extra Virgin Olive Oil,1/2 teaspoon Lemon juice,1 Onion - thinly sliced, 85, North Indian Recipes, To begin preparing Mutton Do Pyaza Recipe, keep all the ingredients handy.
In a saucepan kept on medium heat, sauté sliced onions using a tablespoon of oil, till browned, for about 2-3 minutes.
Sprinkling a little salt while sautéing helps in faster cooking.
Browning of onions is important to hold up the taste.Add ginger garlic paste.
Mix.
Sauté till the raw smell disappears, for about 2-3 minutes on medium heat.Add turmeric powder, goat meat and mix well.
Add a little water, cover and cook on medium high for 30 mins.
Check in between to add more water as required and sauté.Add dry spices like coriander, cumin powder, red chilli powder and Yogurt.
Mix well, cover and cook for another 30 minutes on medium high heat.Add Garam masala, sprinkle chopped coriander and salt.
Mix well.The next step is tempering.
In a medium pan, heat 1 tablespoon oil and add dry red chilies.
Fry for few seconds until they brown up.Then add roughly chopped onions.
Sauté for 2-3 minutes until tender and browned.
Pour this over mutton.Mix well.
Cover and simmer on low heat for 10 minutes.
Squeeze juice of half a lime.Relish Mutton Do Pyaza with hot Rotis, Butter Naan or cooked Rice for a nice sunday meal to enjoy with your loved ones.
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Ingredients: salt,mustard seeds,broccoli (or broccoli),red chilli powder,curry leaves,onion,cumin seeds (jeera),turmeric powder,sunflower oil

Tamil Nadu Style Broccoli Poriyal Recipe - Broccoli Stir Fry Recipe, 2 sprig Curry leaves,2 teaspoons Sunflower Oil,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1 teaspoon Mustard seeds,1 Onion - chopped,2 cups Broccoli - (or one broccoli head) cut into small florets,1 teaspoon Turmeric powder (Haldi), 30, Tamil Nadu, To begin making the Tamil Nadu Style Broccoli Poriyal Recipe, firstly boil the required water in a saucepan, add a little oil to fasten the process.
Once it starts to boil, switch off the gas and add the broccoli florets and blanch it for 60 seconds.Strain the water and keep the broccoli aside, heat a nonstick pan with oil, add mustard seeds, cumin seeds and let it splutter for few minutes.After few minutes, add in the curry leaves, chopped onion and saute till the onions are translucent and light brown.Once i t is done, add the blanched broccoli and the spice powders including turmeric powder, red chilli powder, salt and season it according to your palate.
Give it a toss and serve.Serve the Tamil Nadu Style Broccoli Poriyal Recipe along with Mixed Vegetable Sambar, Steamed Rice and Elai Vadam for your everyday meals.
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Ingredients: cashew nuts,basmati rice,salt,bay leaves (tej patta),ghee,cardamom (elaichi) podsseeds,saffron strands,raisins,black peppercorns,water,sugar,cinnamon stick (dalchini),badam (almond),dates,cloves (laung)

Kashmiri Style Modur Pulao Recipe - Kashmiri Sweet Pulao, 6 Cardamom (Elaichi) Pods/Seeds,1 cup Basmati rice,Salt - as required,1 teaspoon tablespoon Dates - chopped,1 teaspoon teaspoon Raisins,3 Bay leaves (tej patta),1 inch Cinnamon Stick (Dalchini),1/4 teaspoon Whole Black Peppercorns,1 teaspoon teaspoon Cashew nuts - chopped,6 tablespoons Ghee,1 cup Sugar,1/4 teaspoon Saffron strands,6 Cloves (Laung),1 teaspoon tablespoon Badam (Almond) - blanched,3 cups Water, 50, Kashmiri, To begin making the Modur Pulao Recipe, wash rice thoroughly with water and soak for half an hour.
Drain the water and set aside.In a small bowl, soak saffron with a tablespoon of water.In a small saucepan, add 2 cups of water and bring it to boil.
Add rice and cook for about 5 to 10 minutes.
Ensure that the rice is only cooked 3/4th.
Do not cook for long time.Drain water from the rice and set aside.In a non-stick kadai heat ghee over medium flame.
Once the ghee is hot, lower the flame and add cloves, bay leaves, cinnamon stick, cardamom, and Peppercorns.Cook them until peppercorns clutter.Now, add sugar, 1/2 cup of water and cook until they dissolve completely.
It should be in thick syrup consistency.
Add the half cooked rice and give it a stir.Now add chopped dates, raisins, almonds and cashews to the rice.
Soak dates and almonds in warm water for few minutes for chopping it without efforts.Combine them well and pour the saffron water on top of the rice.Cover the pan and cook rice over low flame for about 20 to 25 minutes until they are cooked well.
Ensure to stir them occasionally to prevent it from being burnt at the bottomIn case if you have added undercooked rice, add required amount of water.
Ensure to check the consistency of the rice often to avoid overcookingServe Modur Pulao warmly to satisfy your sweet tooth.
Serve Modur Pulao along with Kashmiri Style Dum Aloo and Phulkas for a weekend lunch.
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Ingredients: salt,green chilli,coconut,mustard seeds,asafoetida (hing),curd,coriander (dhania) leaves,curry leaves,onion,methi seeds (fenugreek seeds),cumin seeds (jeera),dry red chillies,green amaranth leaves,turmeric powder,sunflower oil

Thotakura Majjiga Pulusu Recipe - Amaranth Leaves in Buttermilk Stew, 1 Onion - sliced,1 cup Curd (Dahi / Yogurt),1/2 teaspoon Turmeric powder (Haldi),1 Green Chilli,2 sprig Coriander (Dhania) Leaves - chopped,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,2 Dry Red Chillies,1 teaspoon Methi Seeds (Fenugreek Seeds),1 cup Green Amaranth Leaves - chopped,Sunflower Oil,1 sprig Curry leaves,1 pinch Asafoetida (hing),2 tablespoon Fresh coconut - grated, 35, Andhra, To begin making the Thotakura Majjiga Pulusu Recipe, first grind the coconut with green chilli and coriander leaves with some water to a smooth paste.Heat a flat skillet with oil, add onions and saute well till it is translucent.
Once done add amaranth leaves and saute till the leaves are cooked.Add ground coconut paste and curd together and give it a stir.
Sprinkle salt and turmeric powder and mix well.
Allow it to simmer for 10 minutes and turn off the heat.Heat a small tadka pan with oil, add mustard seeds, fenugreek seeds and cumin seeds and leave it to crackle.Once the seeds have carackled add hing, curry leaves and dry red chillies and allow it to crackle and pour this over the curry and serve.Serve the Thotakura Majjiga Pulusu Recipe with some steamed rice and ghee and Carrot Poriyal Recipe for a comforting lunch.
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Ingredients: tomato,ginger,chicken curry,coconut,red chilli powder,cloves garlic,curry leaves,chicken masala (you can other too but prefer eastern masalas kerala style preparations),onion,cinnamon stick (dalchini),coconut oil,turmeric powder,cloves (laung)

Nandan Kozhi Recipe  - Kerala Style Chicken Curry, 1 cup Fresh coconut - grated,1 inch Ginger - minced,3 Onions - sliced,1 inch Cinnamon Stick (Dalchini),500 grams Chicken - curry cut,2 tablespoons Coconut Oil,1/2 teaspoon Red Chilli powder,2 teaspoon Chicken masala - (you can use other too but I prefer eastern masalas for kerala style preparations),2 Cloves (Laung),4 Tomatoes - chopped,Curry leaves - Handful,1/4 teaspoon Turmeric powder (Haldi),10 cloves Garlic - minced, 50, Kerala Recipes, To begin making the Nandan Kozhi recipe, firstly heat oil in a large heavy bottom pan heat oil on medium flame.
Add onions, ginger, and garlic and sauté till the onion is deep brown and well cooked.
While the onions are being sauted, in a separate pan, on slow flame dry roast the grated coconut to a golden brown colour.Add the whole spices - cloves and cinnamon , mix well and turn off the heat.
Keep aside to cool slightly.
This is will also help in dry spices infusing some of their flavour in the roasted coconut.
Once cool, grind to a smooth paste using little water.Once the onions have turned deep brown, add the dry spices - chicken masala, turmeric powder, chilli powder, salt and sauté for one minute.
Add tomatoes and fry till the oil separates.Add the coconut and spice paste along with chicken pieces, mix and sauté till the chicken is well coated with spices.Add about 1 cup water and cook covered on low flame for about 15 to 18 mins or the chicken pieces are cooked thoroughly.Garnish it with curry leaves on top and it is ready to be served.Serve Nandan Kozhi  as a Sunday brunch along with appam or Kerala Style Whole Wheat Parotta Recipe and Seer Fish Fry Recipe by the side to enjoy your meal.
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Ingredients: salt,pine nuts,parmesan cheese,brinjal (baingan eggsplant),penne pasta,virgin olive oil,basil leaves,pepper,mint leaves (pudina),mint pesto

Penne With Roasted Eggplant And Mint Pesto Recipe, 1/4 cup Pine nuts,1 tablespoon Extra Virgin Olive Oil,3/4 cup Mint Leaves (Pudina),1 cup Brinjal (Baingan / Eggplant) - chopped,2 cups Penne pasta,Salt - to taste,Salt and Pepper - to taste,1/2 cup Basil leaves,1/2 cup Extra Virgin Olive Oil,1/2 cup Mint Pesto,2 tablespoons Parmesan cheese, 30, Italian Recipes, To begin making the Penne With Roasted Eggplant And Mint Pesto, first prepare the pesto, by blending together mint, basil and pine nuts in a mixie jar along with a splash of water.
Pulse it a couple of times, till coarse.Then, slowly drizzle in the olive oil and blend once more.Stir in salt, pepper and parmesan and blend till smooth pesto.
The pesto can be stored in an airtight container in the refrigerator for up to a week.To cook the penne, bring a deep, heavy bottomed pot of water to a rolling boil.
Add a splash of olive oil and a teaspoon of salt to it and drop the penne into it.Cook for 7-8 minutes on a medium heat until the penne is al-dente.
Drain through a colander, drizzle some olive oil, toss and set aside until ready to use.Place a pan on the heat, add some olive oil to it and allow it to get warm.
Place the sliced aubergine/eggplant in the pan and cook covered for 8-10 minutes till the eggplant is cooked through.
You can take the lid off in between and flip the sliced eggplant.When the eggplant is fully cooked, take the lid off, add the penne, mint pesto and salt to it.
Toss well, until the pesto coats all the penne.Serve the Penne With Roasted Eggplant And Mint Pesto hot, topped with shaved parmesan and a side of Spinach Salad Recipe with Boiled Eggs and Mushrooms for a weeknight dinner.
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