anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,cumin powder (jeera),ginger,cashew nuts,red chilli powder,cloves garlic,baby corn,onion,sunflower oil butter will also do,kasuri methi (dried fenugreek leaves),butter,garam masala powder

Baby Corn Butter Masala Recipe, 1 teaspoon Cumin powder (Jeera),1 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Red Chilli powder,Sunflower Oil - or butter will also do,500 grams Baby corn - cut into slices,1/4 cup Fresh cream,3 Tomatoes - pureed,6 cloves Garlic,1 Onion,1 inch Ginger - peeled,2 tablespoon Cashew nuts,2 tablespoons Butter,1 teaspoon Kasuri Methi (Dried Fenugreek Leaves), 40, North Indian Recipes, To begin making the Baby Corn Butter Masala Recipe in a mixer grinder the ingredients mentioned under 'to be ground into paste' to a smooth consistency including onion, ginger, garlic, cashew using a little water.
Transfer to a bowl and set aside till required.Heat the butter in a curry pan over medium heat.
Add baby corn and stir fry for at least 10 minutes until it well roasted and is cooked.Once the baby corn is cooked you can take them out and place it in a bowl.Into the same pan, add some more oil, add onion paste and saute over medium heat till it is light brown in color and the oil starts separating from the masala.Add the red chili powder and tomato puree, saute once again few more minutes over medium heat.
As the masala gets roasted it will change color to bright red.Once the masala gets well roasted, add the cumin powder, garam masala along with 1 cup of water.
Stir to combine and let the butter masala gravy simmer for 10 to 15 minutes over medium heat or till it thickens.Once the butter masala thickens add the cream, salt and baby corn to it.
Stir to combine and simmer for next 5 - 10 minutes and allow the baby corn to absorb the flavor of the gravy.If the Baby corn Butter Masala still seems little bit runny let it simmer for few more minutes.
Turn off the heat.
Sprinkle crushed kasuri methi over the Baby Corn Butter Masala and stir to combine.Serve the Baby Corn Butter Masala Recipe along with your favorite Indian Bread, Jeera Pulao, Papad and Tomato Onion Cucumber Raita to me a complete dinner for your family.
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Ingredients: salt,cumin powder (jeera),paneer,mint leaves (pudina),chaat masala powder,virgin olive oil,cloves garlic,iceberg lettuce,onion,lemon,lemon,black pepper powder,pomegranate fruit kernels

Grilled Paneer Mint Salad Recipe With Pickled Onions & Pomegranates, 1 tablespoon Lemon juice,1/2 teaspoon Cumin powder (Jeera),1 tablespoons Lemon juice,1/2 teaspoon Extra Virgin Olive Oil,Salt - to taste,1/2 cup Fresh Pomegranate Fruit Kernels,Lemon wedges - to serve,1 teaspoon Lemon juice,1 Iceberg lettuce,1/2 teaspoon Black pepper powder,1 teaspoon Chaat Masala Powder - to sprinkle,2 sprig Mint Leaves (Pudina) - to garnish,2 Onions - cut into roundels,200 grams Paneer (Homemade Cottage Cheese),1 tablespoon Honey,3 cloves Garlic - finely chopped, 25, Continental, To begin making the Grilled Paneer Mint Salad Recipe With Pickled Onions & Pomegranates, slice the paneer and cut them into small triangles.
Place the paneer triangles in a mixing bowl and marinate it along with some salt, black pepper powder, cumin powder and lemon juice.
Set aside for 30 minutes.
Heat a grill pan on high heat, grease with some oil, place the marinated paneer pieces and cook for 2 minutes on each side, until it gets the grill marks.
Remove the paneer from the grill pan and place it on a plate.
To make the Pickled OnionsIn a mixing bowl, combine the onion roundels along with freshly squeeze lemon juice and some salt.
Cover the bowl and allow the onions to rest for about an hour.To make the Salad dressing In a small mixing bowl, combine garlic, lemon juice, honey, black pepper powder, cumin powder, and olive oil.
Mix well and keep refrigerated.
In another mixing bowl, add the lettuce leaves, pomegranates, pickled onions, prepared salad dressing and toss well.
In a serving platter, arrange the lettuce leaves to make the base, top it with pickled onions and pomegranates and arrange the grilled paneer pieces.
Garnish with mint leaves, sprinkle chaat masala and serve immediately with wedges of lemon.
Serve Grilled Paneer Mint Salad Recipe With Pickled Onions & Pomegranates along with Carrot Soup Recipe, Mozzarella Basil Sandwiches Recipe and Kiwi Basil Lemonade Recipe, followed by a dessert of Chocolate And Salted Caramel Tart Recipe.
 , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Grilled_Paneer_Mint_Salad_Recipe_With_Pickled_Onions__Pomegranates_.jpg, 13
Ingredients: ginger,cardamom (elaichi) podsseeds,jaggery,black peppercorns,lemon,tulsi (holy basil),water ( preferably)

Traditional Panakam Recipe, 3 cups Water - (chilled preferably),6 Whole Black Peppercorns,1/2 cup Jaggery - powdered,Tulsi (holy basil) - to garnish,1 inch Ginger,1/2 Lemon - squeezed,2 Cardamom (Elaichi) Pods/Seeds - pounded, 15, Indian, To begin making the Traditional Panakam Recipe, take water in a bowl, add powdered jaggery to the water and mix until it dissolves.Add washed ginger, pepper seeds and cardamom to a mortar.
Crush everything coarsely using a pestle and add it to the jaggery water.Squeeze juice of half lemon to the jaggery water.
Stir well and filter using a strainer.
Add basil leaves and serve the Traditional Panakam Recipe chilled.
Serve Traditional Panakam Recipe during hot afternoons or during tea time.
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Ingredients: salt,paneer,instant oats (oatmeal) rolled,green peas (matar),sunflower oil butter making pancakes

Cottage Cheese And Peas Oatmeal Pancakes Recipe, Sunflower Oil - or butter for making pancakes,1/2 cup Paneer (Homemade Cottage Cheese) - grated,Salt - to taste,1-1/2 cup Instant Oats (Oatmeal) - rolled,1-1/2 cup Green peas (Matar) - blanched, 15, Indian, To begin making the Cottage Cheese and Peas Oatmeal Pancakes, blanch the green peas in hot water and keep aside.
Save a few teaspoons to be included later.Now, add the oatmeal flour, blanched green peas and grated paneer in a blender and blend it to a coarse mix.Take the ground pancake mix in a bowl, add the saved few teaspoons of green peas, season with salt and mix well.
The mixture should be little thicker than the usual pancake batter.Heat a skillet on medium flame, grease it with little oil or butter, pour a ladle full of the pancake mix and gently spread it.
Let it cook for 3 minutes till it gets cooked at the bottom.Now gently flip over and cook the other side for another 2 minutes and remove it in a plate.Likewise, prepare rest of the pancakes with the remaining batter.Serve Cottage Cheese And Peas Oatmeal Pancakes with Dhaniya Pudina Chutney and Masala Chai as a tea time snack or for breakfast.
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Ingredients: salt,rice rava idli rava,coconut,water,cumin seeds (jeera),butter,sunflower oil

Kara Kadubu Recipe (Malanad Style Steamed Spiced Rice Dumplings), Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 cup Rice rava - or idli rava,1 tablespoon Butter,1/4 cup Fresh coconut - grated,1 teaspoon Sunflower Oil,2 cups Water, 45, Karnataka, To begin making the Kara Kadubu Recipe, first prepare the mixture for the batter.
To do this, place a deep pot on the heat.
Add sufficient water to it and bring it to a boil, along with a teaspoon of oil and a dash of salt.Once the water comes to a rolling boil, gradually and continuously add the rava to it while continuously stirring the mixture.
Keep stirring so no lumps remain, and the mixture is smooth.Lower the heat, cover the pan with a lid and cook it for five minutes.Switch of the heat, take the pot off and mix it up once more.
Transfer the mixture onto a wide plate and allow it cool.Once it has cooled just enough to handle, add jeera, grated coconut, butter and salt to taste if required.
Mix well, knead it with your fingers so that the mixture comes together in a ball.Pinch off lemon sized portions and roll them between your palms to make balls.
Repeat this till no mixture remains.Place the prepared balls in a steamer or idli stand of a pressure cooker and steam them like you would steam idlis.After about 10 minutes of steaming, open the cooker and take them out.Serve the Kara Kadubu hot along with Coconut Chutney or Huchellu Chutney.
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Ingredients: salt,yellow moong dal (split),banana stem skin,green chilli,coconut,coriander (dhania) leaves,asafoetida (hing),mustard seeds,curry leaves,onion,lemon,green chillies,sunflower oil

Karnataka Style Baledindina Kosambari Recipe (Banana Stem Salad), 1 Banana Stem - skin peeled and cut into small pieces,Salt - to taste,1 tablespoon Coriander (Dhania) Leaves - finely chopped,1 Onion - chopped,1 teaspoon Mustard seeds,1 Green Chilli - chopped,1/4 cup Fresh coconut - grated,1 tablespoon Sunflower Oil,1/4 cup Yellow Moong Dal (Split),2 Green Chillies - chopped,1 sprig Curry leaves,1 pinch Asafoetida (hing),1/2 Lemon, 20, Karnataka, To begin preparing the Baledindina Kosambari Recipe soak the dal for an hour and then drain the water.Finely chop the vegetables and add it to the dal in a mixing bowl.Add freshly grated coconut, coriander leaves, salt and lemon juice and mix it well.The next step is tempering.
For tempering, heat the oil in a pan and add mustard seeds.Once it crackles, add asafoetida and curry leaves and let it crisp up.Add it to the kosambari and mix everything properly.Serve the Karnataka Style Baledindina Kosambari Recipe along with Chitranna or steamed rice and Karnataka Style Sorakkai Palya Recipe.
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Ingredients: salt,orange,heavy whipping cream,blueberries,blueberries other berry season,orange juice,shortbread cookies,caster sugar,icing sugar,orange liquor like grand marnier

Blueberry Fool Recipe - Quick Dessert with Whipped Cream & Fresh Berries, 50 grams Icing Sugar,250 grams Blueberries - or any other berry in season,Blueberries - for garnish,360 ml Heavy whipping cream,1 tablespoon Orange liquor - like Grand Marnier (optional),50 grams Caster Sugar,1 pinch Salt,1 tablespoon Fresh orange juice,Shortbread cookies - for garnish,1 teaspoon Orange Zest (Rind), 60, Continental, To begin making the Blueberries in Cream Dessert (The Fool), we will first make the blueberry sauce.To make the blueberry sauce; place the blueberries, the sugar and salt into a saucepan over medium.
Keep stirring until the blueberries begin to start softening and also the mixture becomes sauce-like.Once you notice the blueberries soften, turn the heat to low and cook, stirring occasionally until the blueberries are completely soft.
This would take about 5 minutes.Stir in the orange zest, juice and liqueur.
Turn off the heat and allow the blueberry sauce to cool completely.
You will notice it will thicken as it cools down.
You can also refrigerate this sauce until you prepare the whipped cream.In a large mixing bowl or the bowl of the stand mixer, pour in the chilled heavy cream and icing sugar.
Whisk until the cream becomes fluffy and thick.
When you notice the cream has thickened, stop whisking to prevent the cream from breaking apart.
Keep the cream aside.Finally, keep the crumble the shortbread cookies or the wafers and keep aside.Place 6 dessert bowls on the platform.
We will spoon the cream and the blueberry sauce alternatively into the dessert bowls to form layers.
Finally, top the Blueberry Fool Dessert with fresh blueberries and the shortbread crumbles.Refrigerate the Blueberry Fool for about 4 to 5 hours before you are ready to serve it for a dessert.Serve Blueberry Fool Recipe after a meal of Savoury Crepes with Za'atar Spiced Chicken Recipe or Chickpea & Oats Falafel Recipe.
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Ingredients: cashew nuts,khoya (mawa),pistachios,ghee,milk,saffron strands,raisins,sugar,semiya (vermicelli),badam (almond)

Uttar Pradesh Style Shir Sewain Recipe, 300 grams Sugar,1 tablespoon Badam (Almond) - thinly sliced,2 tablespoons Raisins,1/4 teaspoon Saffron strands,1 tablespoon Pistachios - thinly sliced,100 grams Khoya (Mawa),1 tablespoons Cashew nuts - halved,2 tablespoons Ghee,200 grams Semiya (Vermicelli) - thin,1 liter Milk, 30, Uttar Pradesh, To begin making the Uttar Pradesh Style Shir Sewain Recipe, add a tablespoon of milk to the saffron and keep it aside till we further add it into the dish.Heat ghee in a wide pan and fry the raisins and cashews.
Keep aside.Add the vermicelli to the same pan and saute until it turns golden colour.
This will take around 3 minutes.To this add the milk and let the vermicelli cook for 5 minutes.
Add the sugar and let it fully dissolve in the kheer mixture.Let the kheer simmer for 10 minutes, till it becomes a little thick.
Add the crumbed khoya, mix well and simmer for further 10 minutes.Add the saffron dissolved in milk and mix well.
Switch off the heat, add in the fried raisins and cashews and mix well.Garnish with slivered pistachios and almonds.
Serve the Uttar Pradesh Style Shir Sewain Recipe as a dessert along with elaborate lunch menu on the weekend.
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Ingredients: salt,coriander (dhania),mustard seeds,curd,onion,cumin seeds (jeera),rice flour,enos fruit salt,green chillies,instant oats (oatmeal),sunflower oil

Instant Spice Oat Pit Paniaram Recipe, 1 cup Curd (Dahi / Yogurt),Sunflower Oil - for cooking,Salt - to taste,1 cup Instant Oats (Oatmeal),1 teaspoon Mustard seeds,2 Green Chillies - finely chopped,1 Onion - finely chopped,1/2 teaspoon Enos fruit salt,Coriander (Dhania) Leaves - small bunch,1/4 cup Rice flour,1/2 teaspoon Cumin seeds (Jeera), 50, South Indian Recipes, To begin making the Instant Masala Oats Kuzhi Paniyaram Recipe, we will first dry roast oats on low heat for 3-4 minutes.
Do not let the oats change color.
Remove from stove and let it cool.
Once it cools down, grind the oats into a fine powder.Add the oats flour and rice flour in a large mixing bowl.
Add salt and mix well.
Keep aside.Heat 1 teaspoon of oil in a small skillet.
To the hot oil add mustard seeds and allow it to crackle.
Add cumin seeds and saute for a few seconds.
To this, add finely chopped onions, green chilies and saute till onions turn soft and pink.Add the tempered onion mix, chopped coriander leaves to the oats batter and mix well.
Add the yogurt, enos fruit salt and stir well to combine.Add the required amount of water to the batter.
The oats paniyaram batter has to be thick like idli batter or uttapam batter.
Check the salt and adjust to suit your taste.
Preheat the paniyaram pan on medium heat.
Add few drops of oil into each cavity.
Pour oats paniyaram batter into each cavity leaving some space over the top for it to rise.Allow it to cook on medium heat for 3-4 minutes.
Once you notice the tops have begun to steam and are not raw, and the bottom has begun to turn brown, flip the paniyaram over.
Cook well on both sides adding additional oil to make it slightly crispier.Once the Masala Oats Paniyaram is cooked on both sides, remove from the heat and proceed the same way with the remaining batter.Serve the Instant Masala Oats Kuzhi Paniyaram along with Coconut Chutney or Tomato Chutney  and South Indian Filter Coffee for breakfast or as a tea time snack or even pack it into a lunch box for kids.
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Ingredients: yellow bell pepper (capsicum),salt,cumin powder (jeera),paprika powder,mozzarella cheese,virgin olive oil,tortillas corn tortillas,jalapenos,black pepper powder,broccoli florets

Mexican Style Broccoli Bell Pepper Cheese Quesadilla Recipe, 1 tablespoon Extra Virgin Olive Oil,1 Broccoli - chopped into small florets,1/4 teaspoon Paprika powder,1/4 teaspoon Salt,1 cup Mozzarella cheese - grated,1 Pickled Jalapenos - deseeded,4 Tortillas - or corn tortillas,1/4 teaspoon Black pepper powder - freshly grounded,1/4 teaspoon Cumin powder (Jeera),1 Yellow Bell Pepper (Capsicum) - thinly sliced, 40, Mexican, To prepare Broccoli Bell Pepper Cheese Quesadilla Recipe, get prep with all the ingredients first.
In a Skillet, add oil and heat the oil over medium heat.Once the oil is hot, add chopped broccoli and bell pepper.Now, add the spice powders and salt to the skillet.Cook them until the vegetables become tender and blended with spices.Heat a Shallow frying pan over a medium heat.Place a wheat tortilla/corn tortilla on the pan.
Arrange the grated mozzarella cheese evenly on one side of the tortilla.Top the cheese with broccoli mixture.
Sprinkle cheese on top of the vegetable blend.Fold the tortillas and cook them on the shallow frying pan until they become brownish.
Flip to the other side and cook until it turns slight brown.Serve Quesadilla with Homemade Guacamole Recipe on the sides or along with Spinach Enchilada Recipe (A Classic Mexican Dish) to enjoy your mexican starter for your sunday brunch.
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Ingredients: salt,mustard seeds,dry red chillies,potato (aloo),tamarind

Konkani Style Batata Song Recipe - Dry Red Chili Potatoes Fry, Salt - to taste,18 grams Tamarind,1 teaspoon Mustard seeds,5 Dry Red Chillies,4 Potatoes (Aloo) - peeled and cut into medium sized, 30, Konkan, To begin making the Konkani Style Batata Song, roast the dry red chillies in a pan till it gets crip and changes its colour a bit.
Add it into a mixer along with tamarind, a little water and grind it into a smooth paste.Heat a pan with oil, add mustard seeds and crackle it for 10 seconds.
Add in the ground red chilli paste and fry for at least 10 minutes.In the meanwhile pressure cook the potatoes with little water and salt to one whistle till it is just cooked.
Allow the pressure to release by itself and strain the water.Peel the potatoes and let it cool down.
Cut the potatoes in cubes and keep them aside.Add the potatoes into the pan in which the gravy is getting sautéed and mix well.
Once the gravy is well coated with potatoes, switch off the stove.
This will take about 2-3 minutes.Serve the Konkani Style Batata Song Recipe along with Phulka/Tawa Paratha and Gujarati Dal by the side for a weekday meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Konkani_Style_Batata_Song_Recipe_Dry_Red_Chili_Potatoes_Fry_Recipe_.jpg, 5
Ingredients: salt,chana dal (bengal gram dal),mustard seeds,ridge gourd (turai peerkangai),curry leaves,dry red chillies,methi seeds (fenugreek seeds),tamarind seedless,turmeric powder,green chillies,sunflower oil

Ridge Gourd Chutney Recipe (Beerakaya Pachadi), 3 Green Chillies,1/2 teaspoon Mustard seeds,2 Ridge Gourd (Turai/ Peerkangai),3 Dry Red Chillies,8 Curry leaves,1 teaspoon Tamarind - seedless,1 tablespoon Chana dal (Bengal Gram Dal),1/2 teaspoon Methi Seeds (Fenugreek Seeds),Salt - as per taste,1/4 teaspoon Turmeric powder (Haldi),2 tablespoon Sunflower Oil, 20, South Indian Recipes, To begin making the Ridge Gourd Chutney recipe, wash & chop the ridge gourd into small pieces.
You can opt to remove the skin if it is too flakey & thick.Heat oil in a heavy-bottomed pan.
Add the chana dal & fry it till it changes colour.
Remove it into a plate and let it cool.Now in the same pan, add the chopped ridge gourds, curry leaves, green chillies, turmeric powder and salt.
Mix it well.Cover it & let it cook for 8-10 minutes till it loses all the water and becomes soft and mushy.
Switch off the stove and leave it to cool.Now, in a separate pan add the mustard seeds, fenugreek seeds and dry red chillies & fry them without any oil till they become fragrant & change colour slightly.
Once done, add these to a grinder/mixer jar &Once done, add these to a grinder/mixer jar & grind to a fine powder.
You can make this powder in an excess amount and store it.
It can be used in lots of curries, chutneys etc to add that extra zing.
Add the cooled chana dal & ridge gourd pieces to the same jar & blitz it till you get a smooth consistency.Serve Ridge Gourd Chutney along with Rava Idli or Ghee Masala Dosa for a weekday breakfast.
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Ingredients: salt,ghee,poha (flattened rice),anardana powder (pomegranate seed powder),curry leaves,curd,sugar,cumin seeds (jeera),peanuts (moongphali),cucumber,coconut scraped,green chillies

Maharashtrian Gopalkala Recipe (Curd Poha With Fruits), 1 teaspoon Sugar,2 teaspoon Raw Peanuts (Moongphali),1/4 cup Cucumber - finely chopped,1/4 cup Anardana Powder (Pomegranate Seed Powder),5 Curry leaves - finely chopped,1 teaspoon Cumin seeds (Jeera),1 teaspoon Ghee,Salt - to taste,1/4 cup Fresh coconut - scraped,2 Green Chillies - finely chopped,1/2 cup Curd (Dahi / Yogurt),1 cup Poha (Flattened rice), 12, Maharashtrian Recipes, To prepare Gopalkala Recipe (Curd Poha With Fruits), wash the Poha under running water and allow to drain in a colander.
(You can keep the colander on a fitting vessel.In a big mixing bowl, take this drained Poha and mix with chopped cucumber, grated Coconut, pomegranate seeds, curd, salt and sugar.Heat a tadka pan on medium heat and melt the ghee.Add cumin seeds, curry leaves, peanuts and chopped green chilies.Stir fry for a minute and pour this tempering over the Poha and mix well.Served Gopalkala Recipe for breakfast or as an afterschool snack for kids or for breakfast.
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