anandhuvasudev/southindiandish huggingface dataset:
Ingredients: cayenne pepper ground,coriander (dhania),cumin powder (jeera),cloves garlicor,virgin olive oil,sugar,onion,baked beans tin,green bell pepper (capsicum),eggs,green chillies,butter,garam masala powder

Quick And Easy Baked Beans Shakshuka Recipe, 1 tablespoon Sugar - (optional),3 cloves Garlic - finely chopped or minced,3 tablespoons Extra Virgin Olive Oil,1 Coriander (Dhania) Leaves - small bunch,1 teaspoon Cumin powder (Jeera),1 Baked beans - tin or homemade,2 Green Chillies - finely chopped,1 tablespoon Butter,1/4 teaspoon Garam masala powder,1/4 teaspoon Cayenne Pepper - freshly ground/powdered,1 Green Bell Pepper (Capsicum) - finely chopped,4 Whole Eggs,1 Onion - thinly sliced, 35, Middle Eastern, To begin making the Baked Beans Shakshuka, first set a thick-bottomed pan or skillet on a low flame.
Allow it to gently heat and drop the butter and olive oil into it.
The oil prevents the butter from burning, when it heats up.When the butter has melted slightly, add in the sliced onion, green chillies and garlic to the pan.
Toss gently for 2-3 minutes until aromatic, and the onion has turned a soft, pale colour.Next, add in the baked beans from the can and mix well.
Simmer for 4-5 minutes till the mixture begins to bubble gently.Then, add the cumin, pepper, garam masala and mix well.
Add salt to taste, bearing in mind that the canned beans may already contain a little salt.
Adding a teaspoon of sugar helps cut the excessive tanginess of the tinned beans.
If using sugar, add now.Gently break the four eggs directly on to the beans and do not mix at all.
Lower the flame, cover and allow the entire mixture to slowly cook until the eggs are cooked through.When the eggs are no longer translucent, turn off the flame and garnish with freshly chopped coriander.Serve Baked Beans Shakshuka along with toasted Eggless Herbed Focaccia Bread and Charred Corn and Radish Salad.
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Ingredients: salt,kalonji (onion nigella seeds),mustard oil,ridge gourd (turai peerkangai),dry red chilli,sugar,poppy seeds,potato (aloo),turmeric powder,green chillies

Bengali Aloo Jhinge Posto Curry Recipe (Potato and Ridge Gourd Curry), 1 Dry Red Chilli,2 Green Chillies,Salt - to taste,2 tablespoon Poppy seeds,1 teaspoon Kalonji (Onion Nigella Seeds),2 Potatoes (Aloo) - boiled and diced,1 Ridge Gourd (Turai/ Peerkangai) - peeled and diced,1/2 teaspoon Sugar,1 teaspoon Turmeric powder (Haldi),Mustard oil - for cooking, 45, Bengali Recipes, To begin making the Bengali Aloo Jhinge Posto Curry Recipe (Potato and Ridge Gourd Curry), first prep all the ingredients and keep aside.
Boil the potatoes, peel the skin and cut them into diced.
Similarly cut the Jhinge (ridge gourd into dices).Grind the poppy seeds, dry red chilies and green chilies into a smooth paste, adding 2 to 3 tablespoons of water.
Keep this aside.In a Kadai/ Heavy Bottomed Pan, add the kalonji seeds and allow it to crackle.
Add the ridge gourd, sprinkle some salt and allow it to cook until done.
This takes about 4 to 5 minutes.
Keep the pan covered while cooking the gourd.Once the gourd is cooked, add the potatoes, the ground poppy seed paste, the salt, sugar, turmeric powder and just a little water.
Ridge gourd also released water when it is getting cooked.
Simmer and cook the jhinge aloo posto until all the flavors are well incorporated into the curry.Check the salt and spices and adjust to suit your taste accordingly.
You can adjust the consistency of the curry to be like a gravy or like a thick sabzi.Once done, serve the Jhinge Aloo Sabzi along with Tawa Paratha and a salad for a quick weeknight dinner.
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Ingredients: green chillies,salt,brinjal (baingan eggsplant) stalks,mustard seeds,asafoetida (hing),avarekai (broad beans) st cut.,potato (aloo),ber stems,coriander (dhania) leaves,hara chana shelled,sesame powder,cumin seeds (jeera),maharashtrian goda masala,lemon,groundnut powder,turmeric powder,carrot red,sunflower oil

Bhogichi Bhaji Recipe (Maharashtrian Mixed Vegetable Stir Fry), 5 Ber - washed and stems removed (optional),2 Carrots (Gajjar) - red,1 teaspoon Maharashtrian Goda Masala,Salt - to taste,Coriander (Dhania) Leaves - Handful,1 teaspoon Lemon juice,3/4 cup Hara Chana - shelled,1 teaspoon Mustard seeds,3 Brinjal (Baingan / Eggplant) - stalks removed and diced,2 Green Chillies - finely chopped,1 Potato (Aloo) - peeled and diced,1 tablespoon Sunflower Oil,1/4 teaspoon Asafoetida (hing),1 tablespoon Groundnut powder - roasted,10 Avarekai (Broad Beans) - strings removed and cut.,1 tablespoon Sesame powder - roasted,1/2 teaspoon Cumin seeds (Jeera),1/4 teaspoon Turmeric powder (Haldi), 40, Maharashtrian Recipes, To begin making Bhogichi Bhaji, put a wok on medium heat and add one tablespoon of oil.Add the mustard and sesame seeds and allow them to crackle.Once they crackle, add the green chilies, hing, Goda Masala and turmeric powder.
Allow the spices to roast for about a minute till nice aroma comes out.
You can add more green chilies to make the 'Bhogichi Bhaji' spicier.
Be careful not to burn the spices.Add the potatoes, green chana and the chopped flat beans.
Saute the vegetables and let them blend with the spices and masala.
Add salt to taste,sprinkle some water, mix and cook covered for 10-12 minutes, till the vegetables are half cooked.Add the remaining vegetables - brinjals and carrots and stir all the ingredients together.
Cook covered till the vegetables are cooked through.
Add 1-2 tablespoon water if required, so that the vegetables do not burn the bottom of the pan.
The water creates steam that will help the vegetables to cook faster.When the vegetables are almost done add the Ber, sesame powder and groundnut powder and stir well to combine.
 Cook uncovered for another couple of more minutes.
Check the salt and spice at this stage and adjust to suit your taste.Finally, garnish with fresh chopped coriander leaves and lime juice.Serve 'Bhogichi Bhaji' hot with crusted Multigrain Bhakri with a dollop of butter or hot Phulkas.
You can even have it with piping hot Amti and rice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Bhogichi_Bhaji.jpg, 18
Ingredients: kasundi mustard sauce,black salt,green chilli,coriander (dhania) leaves,mango,sweet corn

Sweet Corn And Raw Mango Salad Recipe, 1 cup Sweet corn,1 teaspoon Kasundi mustard sauce,3 Mango (Raw) - peeled and grated,Coriander (Dhania) Leaves - to garnish,1/2 teaspoon Black Salt (Kala Namak),1 Green Chilli - minced,1 tablespoon Honey, 15, Indian, To begin making the Sweet Corn And Raw Mango Salad Recipe, first peel off the skin of Mangoes and grate in a medium sized bowl.
Wash and add the corn to the bowl containing the grated Raw Mangoes and mix well.Drizzle the Kasundi mustard sauce and honey and toss chopped green chilies on top of the Sweet Corn And Raw Mango Salad Mixture as a dressing.
Sprinkle half a teaspoon of black salt and mix well.
Finally garnish the Sweet Corn And Raw Mango Salad with finely chopped coriander leaves on top.
Serve Sweet Corn And Raw Mango Salad Recipe as a salad with Fish Molee Recipe and Steamed Rice for a wonderful Sunday afternoon lunch.
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Ingredients: cabbage (patta gobi muttaikose)or,carrot,vinegar lemon,classic mayonnaise (with eggs),green chilli jalapeno,black pepper powder,green bell pepper (capsicum),red onion

Crunchy Creamy Coleslaw Recipe, 1/4 cup Red onion -  finely chopped,1/2 cup Carrots (Gajjar) - grated,3 to 4 tablespoons Classic Mayonnaise (With Egg),1 Green Chilli - or jalapeno,1/4 cup Green Bell Pepper (Capsicum) - finely chopped,1 teaspoon Vinegar - or lemon juice,1 cup Cabbage (Patta Gobi/ Muttaikose) - finely chopped or shredded,1/4 teaspoon Black pepper powder - (optional), 20, Continental, To begin making the Crunchy Creamy Coleslaw Recipe, finely chop the cabbage, green chilli (optional), onions, bell pepper and grate the carrot.Mix all the coleslaw vegetables in a bowl.
Add the mayonnaise, vinegar or lemon juice and black pepper powder (optional).
Mix well with a spoon.Taste the coleslaw salad for a balance of spice, salt, sugar and tang.
Adjust accordingly.Cover the Crunchy Creamy Coleslaw and refrigerate for at least 1 hour for the flavors to blend well.The Crunchy Creamy Coleslaw Recipe goes great with Moroccan Chicken Burgers With Feta And Carrot Recipe or in a Tofu & Veggie Coleslaw Sandwich Recipe or as a side salad with any meal.
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Ingredients: salt,cumin powder (jeera),maharashtrian goda masala garam masala,green chilli,mustard seeds,coconut,red chilli powder,cloves garlic,coriander (dhania) leaves,sugar,lemon,peanuts (moongphali),bhindi (lady fingerokra),coriander powder,turmeric powder

Maharastrian Style Bharli Bhindi Recipe - Stuffed Bhindi With Coconut, 1 Green Chilli,2 tablespoon Roasted Peanuts (Moongphali),4 cloves Garlic,4 tablespoon Fresh coconut,Salt - to taste,1 teaspoon Cumin powder (Jeera),1 teaspoon Red Chilli powder,1 teaspoon Mustard seeds,1 teaspoon Coriander Powder (Dhania),1 tablespoon Maharashtrian Goda Masala - or garam masala,500 grams Bhindi (Lady Finger/Okra),1/2 Lemon juice,8 sprig Coriander (Dhania) Leaves - chopped,1/2 teaspoon Sugar,1 teaspoon Turmeric powder (Haldi), 40, Maharashtrian Recipes, To begin making the Maharastrian Style Bharli Bhindi Recipe, wash the ladies finger and slit them in the middle, cut off the top head of the ladies finger and keep it aside.For the stuffing, grind the ingredients for the masala which includes roasted peanuts, green chili, cloves, coriander leaves in a mixer to a coarse paste.Combine this paste with the rest of the other ingredients like the coconut, turmeric powder, red chilli powder, coriander powder, cumin powder, goda masala (Garam masala), lemon juice and sugar.
Check for salt and mix well.Start stuffing the ladies finger with this filling and keep aside the left over stuffing for later use.Heat a sauce pan, add oil, add mustard seeds and allow it to splutter for 2 seconds.Once it splutters, add the turmeric powder and stuffed bhindis.Saute well, and cover them for 2 minutes.
Open the lid and sprinkle some salt and water and add the remaining stuffing and saute them for 2 more minutes.
Cover and cook at low heat for 2 more minutes till the Bhindis are soft and properly cooked.Serve the Maharashtrian Style Bharli Bhindi Recipe along with Tawa paratha, Smoked Dal Makhani Dhaba Style Recipe and Boondi Raita to enjoy your everyday dinner.
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Ingredients: cucumber,tomato,salt,green chilli,cumin seeds (jeera) cumin seeds – tsp,chayote,carrot,curry leaves,green bell pepper (capsicum),green amaranth,rice flour,sunflower oil

Mixed Vegetable Akki Roti Recipe, 1/4 cup Cucumber - grated,1 Carrot (Gajjar) - grated,1/4 cup Chayote - grated,1 Tomato - small,2 sprig Curry leaves,2 teaspoons Cumin seeds (Jeera) -                                                                               Cumin seeds – 4 tsp,Salt - to taste,5 Green Chilli - finely chopped (adjust),300 grams Rice flour,Sunflower Oil - as needed,1/2 Green Bell Pepper (Capsicum) - finely chopped,Green Amaranth Leaves - small bunch finely chopped, 85, North Karnataka, To prepare Mixed Vegetable Akki Roti Recipe, grate or chop all the vegetables required finely.Mix Rice flour, a little oil, vegetables and cumin seeds.
No water is needed unless that dough doesn't come together.Knead well until the dough is formed.Oil your hands, pinch out a big lemon sized ball, take a butter paper or thick sheet like a zip lock and apply oil before you place the ball of dough on it.Start making the akki roti by patting with your hands to make a roti flatbread as thin as possible.Heat a roti tawa.
Once hot, add a teaspoon of oil to it.Take the akki roti with the butter paper sheet and put it on the pan and leave for a few seconds and gradually lift off the butter paper and removing the roti from it, such that it is transferred to the tawa.
This may sound complicated but is easy once you do it.Wait till the mixed vegetable akki roti is done on one side, which takes about a minute on medium high flame.
Meanwhile, drizzle a few drops of oil evenly on the exposed side.Flip the mixed vegetable akki roti and let it get cooked for a minute or more.
Flip again and wait till done and crisp.You can also place a lid on tawa while the roti is cooking if you want softer roti and not crisper ones.
Serve Mixed vegetable Akki roti recipe with a dollop of ghee or butter, or with podis., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/neerusrikanth/Mix_Vegetable_Akki_Roti.jpg, 12
Ingredients: salt,wheat flour,karela (bitter gourd pavakkai),ajwain (carom seeds),red chilli powder,gram flour (besan),coriander powder,turmeric powder,sunflower oil

Bitter Gourd Peel Puri Recipe, 1 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Coriander Powder (Dhania),1/2 cup Gram flour (besan),2 tablespoon Ajwain (Carom seeds),2 cups Whole Wheat Flour,2 teaspoon Red Chilli powder,1 cup Karela (Bitter Gourd/ Pavakkai) - peel,Sunflower Oil - for frying, 35, North Indian Recipes, To begin making the Bitter Gourd Peel Puri Recipe, mix all the ingredients into a bowl including whole wheat flour, gram flour, karela peel, caraway seeds, red chilli powder, turmeric powder, turmeric powder, coriander powder and salt.Add water slowly and knead it into a soft dough and keep it ready.
Rest the dough for atleast 30 minutes.Heat oil in the kadai to fry the puris and keep it ready.Make small balls out of the dough and dust the rolling table with flour and flatten the puris with the rolling pin.
See to that you make small thick size round out of the dough.As you have rolled all the dough now, heat a Kadai and add oil.
When oil gets heated, gently add a flattened puri.Using a frying spoon or slotted spoon gently press the puri, put some hot oil on top and move in a circular way.You will notice that the puri gets puffed and rises up.
At this point, turn it to the other side and fry till it turns golden brown.
Do not keep the puri in oil for more than 2 Minutes else it will become brittle.Drain it on kitchen towel, continue the deep frying process for all the other flattened puris.Serve the Bitter Gourd Peel Puri Recipe along with Chole Masala, Pickled Onions and Boondi Raita by the side to enjoy your breakfast.
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Ingredients: tomato,yellow bell pepper (capsicum),tme leaves,green chilli red,sesame (gingelly) oil,red cabbage,black pepper powder,coriander (dhania),red radish,red bell pepper (capsicum),salt,tomato green,cloves garlic,lemon,onion red,broccoli,green apple,lemon,mooli mullangi (radish),ginger,green bell pepper (capsicum)

Green Apple, Radish & Pepper Salad Recipe, 3 tablespoons Red cabbage - chopped or sliced,1/2 Green Bell Pepper (Capsicum) - diced,1 Tomato - green,1 Mooli/ Mullangi (Radish) - diced,2 Onion - red,Salt - to taste,1 clove Garlic,1 tablespoon Sesame (Gingelly) Oil,1 Green apple - diced,1 Red Radish - peeled and diced,2 teaspoons Fresh Thyme leaves - finely chopped,Coriander (Dhania) Leaves - small bunch,1/2 Red Bell pepper (Capsicum) - diced,2 tablespoons Lemon juice,1 Green Chilli - or red,1/2 Yellow Bell Pepper (Capsicum) - diced,1/2 cup Broccoli,1 teaspoon Lemon zest,2 teaspoons Ginger - grated,2 Tomatoes - halved,1 teaspoon Black pepper powder, 30, Continental, To begin making the Green Apple, Radish & Pepper Salad first wash the vegetables well and prepare them.
Remove the pith and seeds from the peppers.
Slice the eyes off the tomato.
Peel the white radish but not the red.
Core the apple without peeling it and dice it.Next, dice all the vegetables for the salad into small similar size pieces and place in salad bowl.
The Broccoli florets should be cut vertically to retain its shape, but into very thin slices.Place all the chopped vegetables in a large salad bowl and refrigerate till ready to serve.To make the Salad Dressing, first mince the Ginger and hope up the cilantro.
Slit the chilli lengthwise and de-seed it.Smash the garlic along with 1/4 teaspoon of salt, with a heavy ladle or other heavy implement, to bring out the fresh flavours.In a smaller mixing bowl, pour the lemon juice, add the smashed garlic, ginger, chilli and zest and stir.
Add salt and pepper to taste.Slowly drizzle the sesame oil into the dressing, whisking continuously till the juice and oil blend and emulsify.Sprinkle in the chopped cilantro and thyme and mix.
Store the dressing in the refrigerator till ready to serve.Dress the salad only when ready to serve.
Pour the dressing on the salad and gently mix it in with the tips of your fingers.
Cover and chill till ready to serve.Serve Green Apple, Radish & Pepper Salad on a hot day and it can make a refreshing meal all on its own or you could also serve it as an accompanying side for a meal of Pasta or Pizza.
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Ingredients: tomato,coriander (dhania),salt,ginger,bay leaf (tej patta),red chilli powder,sugar,dry red chillies,cumin seeds (jeera),turmeric powder,coriander powder,mangalorean cucumber,chana dal (bengal gram dal),sunflower oil

Mangalore Cucumber Chana Dal Subzi Recipe, 1 teaspoon Sugar,1 cup Chana dal (Bengal Gram Dal),1 Coriander (Dhania) Leaves - small bunch,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 Tomato - finely chopped,1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Red Chilli powder - adjust according to taste,2 Dry Red Chillies,1 teaspoon Ginger - grated,1 Bay leaf (tej patta),1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Sunflower Oil,1 Mangalorean cucumber - cut into bite sized pieces., 40, Mangalorean, To begin making the Mangalore Cucumber Chana Dal Sabzi, soak the channa Dal in 2-1/2 cups of water for half an hour.While the Chana dal is soaking we will cook the  mangalore cucumber in the pressure cooker.
Place the cut mangalore cucumber in the pressure cook, with 1/4 cup of water, sprinkle some salt and a pinch of turmeric powder.
Pressure cook for 2 whistles and turn off the heat.
Once the pressure releases, transfer to a bowl and keep aside.Next we will cook the chana dal in the same pressure cooker.
Place the channa dal along with the soaked water and the remaining ingredients.
Cover the pressure cooker, place the weight on and pressure cook for a couple of whistles.After the two whistles, turn the heat to low and simmer for another 3 to 4 minutes and turn off the heat.
Allow the pressure to release naturally.
You can see the Video Recipe of How to cook lentils in a pressure cooker.Once the pressure is released, open the cooker and stir in the cooked mangalore cucumber.
Check the salt and spices and adjust to suit your taste.The next step is to make the seasoning for the Mangalore cucumber channa dal.
Heat a small pan with a teaspoon of oil; add the cumin seeds, a pinch of red chili powder and red chilies.
Roast for a couple seconds and turn off the heat.Pour the seasoning into the mangalore cucumber Chana Dal, stir in the chopped coriander leaves and serve warm.Serve the Mangalore Cucumber Chana Dal Sabzi Recipe along with phulka, raita and jeera rice to make it a complete meal.
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Ingredients: turmeric powder,amchur powder,salt,mustard seeds,asafoetida,cumin powder,red chilli powder,jaggery,peanuts,curry leaves,oil coriander,coriander powder,bitter gourd after removing seeds,cumin seeds

Bitter gourd poriel recipe - Pavakkai Poriyal Recipe,  1/4 teaspoon mustard seeds, 1 tablespoon jaggery, oil - coriander - little, 1/4 teaspoon cumin seeds, 1/2 teaspoon coriander Powder, 1/2 teaspoon cumin powder,2 cups bitter gourd - boiled after removing seeds, 1/4 teaspoon asafoetida, salt - as per taste, 1/2 teaspoon turmeric powder, curry leaves - little, 1 teaspoon Amchur powder, 1/2 teaspoon red chilli powder, 1/4 cup peanuts - roasted, 50, South Indian Recipes, To make bitter gourd vegetable, firstly chop the bitter gourd.
Then cook it in a pressure cooker with water and salt.
When the bitter gourd is cooked, take it out and keep it aside.
Now heat oil in a pan.
Add mustard seeds, cumin seeds, curry leaves and roast it for 10 to 15 seconds.
After that put asafetida, turmeric powder and bitter gourd in the pan.
Cook it for 2 to 3 minutes.
After 2 to 3 minutes add red chili powder, mango powder, coriander powder, cumin powder and jaggery.
Mix it well and cook till the jaggery is melted.
Cover the kadhi and cook for 5 to 6 minutes.
Add roasted peanuts and coriander over it and mix again.
Check salt and spices and serve hot.
Serve the curry vegetables with mint mung beans, kachumbar salad and phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/dec/Pavakkai_Poriyal_Recipe_South_indian_bitter_gourd_sabzi_vegetable-2-2.jpg, 14
Ingredients: tomato,salt,cumin powder (jeera),ginger,green chillies,bay leaves (tej patta),asafoetida (hing),mustard oil,red chilli powder,sugar,cumin seeds (jeera),coriander powder,potato (aloo),turmeric powder,chana dal (bengal gram dal),garam masala powder,sunflower oil

Bengali wash recipe, 1/2 teaspoon Cumin powder (Jeera),2 Green Chillies,1 tablespoon Coriander Powder (Dhania),1 teaspoon Cumin powder (Jeera),Salt - to taste,Sugar - to taste,1 teaspoon Cumin seeds (Jeera),1 cups Chana dal (Bengal Gram Dal),1 inch Ginger - grated,1 teaspoon Red Chilli powder,1/2 teaspoon Garam masala powder,2 Bay leaves (tej patta),1/2 teaspoon Asafoetida (hing),2 Tomatoes - chopped,1/4 teaspoon Turmeric powder (Haldi),Sugar - a pinch,2 teaspoon Mustard oil,2 tablespoons Sunflower Oil,2 Potatoes (Aloo) - diced, 90, Bengali Recipes, To begin making Bengali Dhokar Dalna Recipe, we will first prepare dhoka i.e the lentil cake.
Soak the chana for a few hours then grind it with ginger, chilli and little water into a paste.Take a tablespoon of oil in a non stick pan add jeera, hing, the ground mixture, salt and sugar.Stir it till the chana dal mixture dries and comes together.Take a plate and grease it with some oil, put the mixture on it and pat down to spread evenly.Let it cool down.
You can keep in fridge it will harden fast and you can cut pieces.Cut in medium sized diamond shapes or any shape.Grease a baking dish, place the dhokas on it.
Sprinkle little oil/brush them with oil and bake in oven at 180 degrees for 20-30 minutes.The next step is to prepare the gravy.
Heat mustard oil in a kadai, add jeera and bay leaf.
Add ginger paste and tomatoes.Next, add jeera powder, coriander powder, turmeric powder, red chilli powder, salt and sugar.
Once the tomatoes turn mushy, add potatoes.
Add water, cover and cook the potatoes.Once the potatoes are done, add the baked dhokas in the gravy.
Let it simmer for 2-3 minutes.Sprinkle garam masala powder and a teaspoon of ghee and give it a stir.Switch of the flame, cover and keep it for sometime for flavors to blend well before serving with steamed rice, or Serve Bengali Dhokar Dalna Recipe with Bengali Luchi Recipe or Methi Lachha Paratha Recipe for lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/priyanjali/Dhokar_dalna.jpg, 17