anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,cumin powder (jeera),fennel seeds (saunf),milk,red chilli powder,ginger garlic paste,sugar,green chillies between,cinnamon stick (dalchini),cumin seeds (jeera),onion,tamarind paste,coriander powder,turmeric powder,black eyed beans (lobia),garam masala powder,sunflower oil

Punjabi Style Lobia Masala Recipe (Black Eyed Peas Masala), 1 tablespoon Red Chilli powder,2 Green Chillies - slit in between,1 tablespoon Coriander Powder (Dhania),1 tablespoon Garam masala powder,1 inch Cinnamon Stick (Dalchini),1/2 tablespoon Sugar,1 tablespoon Cumin seeds (Jeera),2 cups Black Eyed Beans (Lobia) - boiled,1 Onion - finely chopped,1/2 tablespoon Tamarind Paste,1 tablespoon Salt,1/2 tablespoon Cumin powder (Jeera),1/2 cup Milk,1 tablespoon Ginger Garlic Paste,1 tablespoon Turmeric powder (Haldi),1/2 cup Homemade tomato puree,2 tablespoons Sunflower Oil,1 tablespoon Fennel seeds (Saunf), 165, Punjabi, To begin making the Punjabi Style Lobia Masala recipe, heat oil in a wok/kadai.Add cumin seeds, fennel seeds, cinnamon and saute for a minute.
Add onion and green chillies.Add ginger garlic paste and saute them till onion turn golden in colour.Add all dry spices including turmeric powder, red chilli powder, garam masala, coriander powder, cumin powder, sugar, salt and tamarind paste.
Mix it well and add tomato puree.Cook mixture till oil separates from it.
Add cooked black eyed peas(lobia) and mix well.
Cook for 2-3 minutes.Add milk and mix well.
Cook on slow heat for 5 minutes.
Lobiya is ready to serve.Serve Punjabi Style Lobia Masala along with Phulka and Kachumber Salad for a weekday lunch or dinner.
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Ingredients: marinara sauce,mozzarella cheese,virgin olive oil,kalmatta olives,garlic,red yellow green bell pepper (capsicum),onion,button mushrooms,tortillas (wheatregular)

Roasted Peppers And Mushroom Tortilla Pizza Recipe, 1/4 cup Mozzarella cheese - shredded,1/4 cup Homemade Marinara Sauce,1/3 cup Button mushrooms - thinly sliced,1/2 teaspoon Garlic - minced,1/3 cup Red Yellow or Green Bell Pepper (Capsicum) - roasted and chopped,2 tablespoons Kalmatta olives - sliced,1 teaspoon Extra Virgin Olive Oil,1/3 cup Onions - diced,2 Tortillas - (wheat/regular), 30, Mexican, To begin making the Roasted Peppers And Mushroom Tortilla Pizza recipe, turn your oven setting to broiler and keep it ready.Grease your cast iron skillet with some olive oil and heat it over high heat.When it starts to shimmer bring down the heat to medium.
Add olive oil and minced garlic to the marinara sauce and stir to combine, keep aside.Place one tortilla on the cast iron skillet.
Spread a thin layer of marinara sauce over the tortilla.Spread the cheese as needed.
When the cheese starts to melt, add in the toppings which includes onion, mushrooms, olives and bell peppers.Now shift the cast iron skillet to the oven which is already under broiler setting.When you see the cheese all melted and top starting to brown, remove and slice to serve.Serve Roasted Peppers And Mushroom Tortilla Pizza along with One Pot Tex-Mex Penne Pasta and Fennel Infused Mango Sorbet for a weekend night dinner.
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Ingredients: salt,cumin powder (jeera),pine nuts,spaghetti pasta,basil leaves,tomato cherry tomato,cloves garlic,virgin olive oil,dry red chillies,parmesan cheese

Red Chilli Pesto & Roasted Tomato Spaghetti Pasta Recipe, 8 cloves Garlic,1 teaspoon Cumin powder (Jeera),Salt - to taste,1/2 cup Pine nuts,3 to 4 Dry Red Chillies,300 grams Spaghetti Pasta,1 sprig Basil leaves,3 Tomatoes - or 10 cherry tomatoes,1/4 cup Extra Virgin Olive Oil,1/3 cups Parmesan cheese, 45, Italian Recipes, To begin making the Red Chilli Pesto & Roasted Tomato Spaghetti Pasta Recipe, we will first deseed the chillies and soak them in warm water for 15 - 20 minutes.Meanwhile roast the pine nuts or the walnuts till its aromatic for a couple of minutes on medium heat.
Keep aside.Pre heat oven to 180 C.
Cut red plum tomatoes into quarters.
season it with salt and pepper.
Toss in some olive oil over the tomatoes.
Spread them in a single layer in a baking tray and bake for 30 minutes or till it is roasted .
After baking for 10 minutes throw the garlic pods along with the skin to the baking tray.
You will notice that the tomatoes shrink and get roasted.When you notice this, remove the tomatoes from the oven.
The next step is to blend all the ingredients to make the pesto.
Place the soaked red chilli, pine nuts, parmesan, cumin powder, roasted garlic pods, half of the roasted tomatoes and basil in a blender.
Pour the quarter cup of olive oil and blend to make a smooth pesto paste.
Cook spaghetti pasta along with salt and water until its cooked "al dente".
Once the spaghetti is cooked, drained the water.Transfer the cooked Spaghetti to a large mixing bowl and toss in the pesto and the rest of the roasted tomatoes.
Check the salt and adjust to suit your taste.Garnish with some for fresh basil herb.Serve the Red Chilli Pesto & Roasted Tomato Spaghetti Pasta Recipe along with a toasted garlic bread for a weekend dinner.
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Ingredients: wheat flour,bananas,ghee,jaggery,water,caster sugar ( sugar),sunflower oil

Upar Ghee Laddu Recipe - Whole Wheat Flour & Banana Squares, Water - for kneading,1/4 cup Ghee,2 tablespoons Caster Sugar - (powdered sugar) (adjust),2 Ripe Bananas - peeled and chopped,1/3 cup Jaggery,1 tablespoon Sunflower Oil,1 tablespoon Ghee,2 Cups Whole Wheat Flour, 40, Gujarati Recipes﻿, To prepare Uparghi Laadu Recipe, combine the whole wheat flour, oil and ghee in a deep bowl and knead into a stiff dough adding water gradually.
Dough should be firm, hard and stiff.
It should not be soft and sticky.Divide the dough into 4 equal portions and make balls out of it.Dust a little flour and roll out the dough into a circle of medium thickness like that of a bhakhri.
Prick with the help of a fork or make small cuts with a knife.Traditionally bhakris for this ladoo are cooked on an earthen tawa.
But if we don’t have one, we can make them on a non stick tava/griddle.Heat a tawa and place the bhakri.
Cook on a low to medium flame from both sides till golden brown spots appear on it.
While cooking, press it with the help of a flat spoon or spatula.
Make all the 4 bhakris like this.Let them cool down.
Once it cools down, make small pieces with hands and put them into a mixer jar and grind.
Once it is coarsely crushed, add jaggery and grind again to make a smooth mixture.Take out the mixture in a wide bowl and add chopped bananas to it.
Mix well.
Heat ghee in a small pan.
Now add melted ghee and mix everything well by hand.
Be sure jaggery and ghee are blended well with the mixture.In a greased plate, spread the mixture evenly.Sprinkle powdered sugar on it.Cut into square or diamond shaped pieces with a knife.Uparghi Laadu Recipe  can be stored for 1-2 days at room temperature and 2-3 in refrigerator.
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Ingredients: salt,sunflower oil grease the pan,rice (sona masuri local rice),coconut

Mangalorean Neer Dosa Recipe-Savory Rice & Coconut Crepe, Sunflower Oil - to grease the pan,1 cup Fresh coconut - grated,2 cups Broken Raw Rice - (Sona Masuri or any local rice),Salt - to taste, 50, Mangalorean, To begin making the Mangalorean Neer Dosa Recipe; we will first soak the rice in completely immersed in water for at least 3 hours.Once the rice is soaked well, drain out the water.
Grind the soaked rice, coconut and salt in a blender adding water little at a time to make a smooth batter.
It is important to add a little water at a time to grind the rice into a smooth batter.
When you feel the batter between your fingers it should be smooth and not coarse.Once the Neer Dosa batter is ground, transfer it to a large bowl.
Add enough water such that the dosa batter has a smooth flowing consistency.
The consistency of the batter should be such that the batter has a very thin coating at the back of the spoon and not a thick coating.
If if forms a thick later, then the you need to add a little more water.
Check the salt levels and adjust to suit your taste.The Neer Dosa batter is now ready to be made.
The Neer Dosa is made very similar to the Rava Dosa.To make the Neer Dosa, we don’t spread it on the pan like a pancake or a regular dosa.
We pour the dosa batter on the hot pan and it will spread itself creating holes.Note: It is a good idea to use an iron pan, as the texture and the softness of the dosa comes out perfectly with an iron pan.To begin, make sure you have a greased and seasoned iron pan.
Grease and preheat the iron pan until it is sizzling hot.
When you sprinkle water on the pan; the water will sizzle and evaporate.Once you have the right heat on the pan; pour a ladle of the batter in a circular motion starting from the outer edges.
The batter will sizzle and flow to spread itself.
Fill in the batter where there are gap, but do allow the dosa to have a few tiny holes.
There is no need to sprinkle oil to cook the Neer Dosa.The Neer Dosa cooks very quickly; when you notice the top of the dosa is no longer raw, the Neer Dosa is cooked and has a rich white colour.
The cooking process will take less than 30 seconds per dosa.Slide a flat spatula from the sides of the pan and fold the Neer Dosa into a half and then into another half to form a triangle.
Place the Neer dosa on a platter and continue to make Neer Dosa’s the similar way.Make sure you place the Neer Dosa’s away from each other when they are hot; as they tend to stick to each other.
Once they cool down, you can place them one on top of the other; into a covered bowl and serve warm.Serve the Mangalorean Neer Dosa Recipe along with Manoli Curry or Egg Curry for Breakfast, Lunch or Dinner.
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Ingredients: tomato,salt,coconut,red chilli powder,drumstick,ginger garlic paste,coriander (dhania) seeds,onion,cinnamon stick (dalchini),peanuts (moongphali),turmeric powder,cloves (laung)

Andhra Style Munakkada Masala Kura Recipe - Drumstick Dry Curry Recipe, 1 Drumstick - cut into 1 inch pieces,1/2 teaspoon Turmeric powder (Haldi),1 tablespoon Coriander (Dhania) Seeds,Salt - to taste,1 inch Cinnamon Stick (Dalchini),1 teaspoon Red Chilli powder,1 Onion - chopped,1 tablespoon Fresh coconut - grated,1 tablespoon Ginger Garlic Paste,2 Cloves (Laung),1 Tomato - chopped,1/2 cup Roasted Peanuts (Moongphali), 55, Andhra, To begin making the Andhra Style Munakkada Masala Kura Recipe, heat a flat skillet.
Roast the peanuts and coriander seeds for 20 seconds.Add the cloves, cinnamon sticks, and grated coconut and saute till it become light brown.
Cool it down and add tomatoes and grind it into a smooth paste.Heat a sauce pan with oil, add ginger garlic paste and onions, fry till it is translucent.
Add the ground paste and red chilli powder, turmeric powder and salt.
Saute till the masala is cooked.After 10 minutes, add the chopped drumstick, little water and cover it with the lid and cook for about 10 more minutes.Cook until the oil is released from the masala.
Check for salt and serve hot.Serve the Andhra Style Munakkada Masala Kura Recipe along with Kollu Rasam Recipe (Nourishing HorseGram Stew), Steamed Rice and Chow Chow Thoran to enjoy weekday dinner.
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Ingredients: cashew nuts,tomato,salt,bay leaf (tej patta),green chillifor,red chilli powder,kabuli chana (white chickpeas),coriander (dhania) seeds,cinnamon stick (dalchini),cumin seeds (jeera),cloves (laung),turmeric powder,kasuri methi (dried fenugreek leaves),garam masala powder,sunflower oil

Kasuri methi leaves recipe, 1/2 cup Kasuri Methi (Dried Fenugreek Leaves),2 Tomatoes - pureed,1/2 teaspoon Turmeric powder (Haldi),1 Green Chilli - finely chopped for garnish,2 tablespoons Coriander (Dhania) Seeds,1 teaspoon Garam masala powder,400 grams Kabuli Chana (White Chickpeas) - soaked overnight and boiled,8 Cashew nuts,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 Cinnamon Stick (Dalchini),1 tablespoon Sunflower Oil,1 Bay leaf (tej patta),3 Cloves (Laung),1/2 teaspoon Red Chilli powder, 35, Punjabi, To begin making the Kasuri Methi Chole Recipe, wash and soak the chickpeas overnight and pressure cook for 3 whistles using a pressure cooker and keep aside.Make a smooth puree of the tomatoes and keep aside.Take a pan, dry roast the ingredients mentioned in the spice mix table on low flame till aromatic and grind it to a coarse mix using a mixer grinder and keep aside.Add oil to the same pan, add the bayleaf, tomato puree, turmeric and red chilli powder and saute for 2 to 3 minutes until the oil separates out.Now, make a smooth paste of the cashew using a mixer grinder with little water.Add the cashew paste, garam masala and the ground spice mix to the pan and saute until everything comes together.Now, add the kasuri methi, boiled chickpeas and water to your desired consistency.Season with salt and let the gravy simmer for 10 minutes till it become thick and switch off the flame.Garnish with chopped green chillies and serve hot.Serve the Kasuri Methi Chole Recipe, along with Phulkas and Palak Raita for the weeknight dinner.
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Ingredients: salt,arhar dal (split toor dal),asafoetida (hing),kokum (malabar tamarind),mustard seeds,brinjal (baingan eggsplant) destemmed,jaggery,cloves garlic,dry coconut (kopra),curry leaves,coriander (dhania) leaves,cumin seeds (jeera),maharashtrian goda masala,turmeric powder,green chillies,sunflower oil

Dal Vangi Recipe - Spicy Lentils with Roasted Eggplant, 1/2 teaspoon Mustard seeds,2 sprig Coriander (Dhania) Leaves - finely chopped,1 teaspoon Maharashtrian Goda Masala,Salt - to taste,Sunflower Oil - for cooking,1 teaspoon Jaggery - grated,1 cup Arhar dal (Split Toor Dal),3 cloves Garlic,4 Brinjal (Baingan / Eggplant) - de-stemmed,2 Kokum (Malabar Tamarind),2 tablespoons Dry coconut (kopra) - cut into small pieces,1/4 teaspoon Asafoetida (hing),7 Curry leaves,3 Green Chillies - slit,1/2 teaspoon Cumin seeds (Jeera),1/4 teaspoon Turmeric powder (Haldi), 55, Maharashtrian Recipes, To begin making the Dal Vangi Recipe, we will first cook the dal.
In a pressure cooker, place the washed toor dal, along with 2-1/2 cups of water, kokum, a pinch of turmeric and salt.Cook until you hear a couple of whistles.
After a couple of whistles turn the heat to low and simmer for 3 to 4 minutes and turn off the heat.
Allow the pressure to release naturally.
Once pressure has released, whisk the dal a bit and keep it aside.Follow How to Cook Lentils (Dals/Pulses) in a Pressure Cooker.The next step, we will prepare the roasted baingan or vangi for the Dal Vangi recipe.Coarsely pound the cumin seeds in a pestle and mortar, add the green chili, garlic and coconut and pound them coarsely.Cut the brinjals , lengthwise into quarters.
The brinjal, once cut oxidises and turn black very quickly.
To avoid this, keep the cut brinjals in salted water until ready to use.
Drain and use when required.Heat a tablespoon of oil in a wok or a heavy bottomed pan over medium heat.
Add the mustard seeds and allow it to crackle.
Once they crackle, add the curry leaves, along with the crush garlic-chili-coconut-cumin mixture.
Stir for a few seconds until you can smell the aromas coming through.
Add the turmeric powder and drained brinjal to the wok.
Sprinkle some salt and stir to combine all the ingredients.Cover the pan and cook the brinjal until they are evenly roasted and cooked through.
You can optionally sprinkle a little water and to fasten the cooking process.Once the brinjal is cooked through, add the cooked dal, the goda masala and stir well to combine.
Add a little water to adjust the consistency of the dal.
Check the salt and spice and adjust to suit your taste.Give the Dal Vangi a brisk boil, turn off the heat and transfer to a serving bowl.
Stir in the chopped coriander leaves and serve hot.Serve the Dal Vangi Recipe along with hot Steamed Rice , a dollop of ghee and some papad on the side or pair it with Bhakri to make a wholesome meal for the busy weeknight dinners.
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Ingredients: fennel seeds (saunf),palm jaggery,water,black peppercorns,dry ginger powder,coriander (dhania) seeds,cumin seeds (jeera)

Karupatti Coffee Recipe, 1 tablespoon Coriander (Dhania) Seeds,1 teaspoon Cumin seeds (Jeera),1 cup Water,1 teaspoon Fennel seeds (Saunf),1/4 Cup Dry ginger powder,1 tablespoon Palm jaggery,1 teaspoon Whole Black Peppercorns, 15, Indian, To begin making the Karupatti Coffee recipe, take all the ingredients mentioned for spice powder in a blender.
Grind it to fine powder.
 This can be stored in airtight container and used whenever required.Take a cup of water in a saucepan and add in a teaspoon of spice powder along with palm jaggery.
Mix and let the mixture come to boil.Lower the heat and simmer for about 2 to 3 minutes.
Strain the coffee in a mug and serve.Serve Karupatti Coffee to your friends and family to cure your cold or just to have it on a cold night.
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Ingredients: tomato,salt,red chillies,spaghetti pasta pasta (penne,virgin olive oil,cloves garlic,onion,black pepper powder

Pasta In Tomato Onion Chutney Recipe, 2 tablespoon Extra Virgin Olive Oil,300 grams Spaghetti Pasta - or any pasta of your choice (Penne,2 cloves Garlic,Salt - to taste,2 Onions - chopped,Black pepper powder - to taste,2 Tomatoes - chopped,2 Fresh Red chillies, 40, Fusion, To begin with Pasta in Tomato Onion Chutney Recipe let’s start by cooking pasta.
In a large pot, boil water and once it starts boiling, add pasta.
Cook pasta for 20 – 25 minutes.
Drain the water from pasta and reserve some pasta water for later use.In a mixer, add tomatoes, onions,red chilies and garlic and blend them until smooth.In a non-stick pan, add oil and saute the tomato onion chutney for about 5 minutes until the raw smell goes away.Once the tomato onion chutney is done, add cooked pasta and toss pasta in the sauce for 3-4 minutes.
Check the salt and chili and adjust to suit your taste.
If the pasta in dry, add the reserved pasta water to make them more creamy.Once done, plate the pasta and garnish it with herbs and crushed black pepper and serve.Serve the Pasta In Tomato Onion Chutney along with Cheese Garlic Bread and a Watermelon Panzanella Salad for a weeknight dinner.
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Ingredients: salt,cumin powder (jeera),red chilli powder,water,flour (maida),ginger garlic paste,onion,mutton,coriander powder,eggs,turmeric powder,wheat bread crumbs,sunflower oil

Minced Meat And Egg Croquettes Recipe, 1 tablespoon Red Chilli powder,Sunflower Oil - for deep frying,2 Whole Eggs - beaten,1 teaspoon Cumin powder (Jeera),1 teaspoon Ginger Garlic Paste,1/4 cup Whole Wheat Bread crumbs,Salt - Salt to taste,1 Onion - finely chopped,4 Whole Eggs - boiled and peeled,1-1/2 teaspoon Coriander Powder (Dhania),1 tablespoon Sunflower Oil,2 tablespoon All Purpose Flour (Maida),Water - if required,1 teaspoon Turmeric powder (Haldi),500 grams Mutton - minced, 55, North Indian Recipes, To begin making the Minced Meat And Egg Croquettes recipe, heat oil in a heavy bottomed pan.
Add finely chopped onion sauté until onions turn translucent.Add ginger garlic paste and cook till the raw smell of the paste goes off.
Add the spice powders and salt mix well.Add minced mutton and cook for 5 minutes.
Mutton will release its juices.
I cooked the meat in its own juices without adding any water.Took about 30 minutes to get it fully cooked.
Remove from stove and cool completely.Heat oil for deep frying in a deep fry pan.
Divide the minced mutton mixture into 4 equal portions.Take one portion and place it in your palm, press and try to get it together.Slightly flatten it and place one full boiled egg in the middle and gather the meat to cover the egg fully.
Try to shape it into cylindrical shape.If you find it too hard to handle the meat to shape it, try adding 1 or 2 teaspoon of beaten egg and work with the meat.Roll the croquettes in flour first, then dip it in egg and then roll with bread crumbs.Repeat this for all the meat.
Deep fry the croquettes until golden brown in oil.
Remove of kitchen paper.Serve Minced Meat And Egg Croquettes hot with Tomato Garlic Chutney or any dipping sauce of your choice.
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Ingredients: salt,wheat flour,cumin powder (jeera),red chilli powder,water,ghee,oil paratha,beetroots,turmeric powder

Whole Wheat Beetroot Paratha Recipe, Water - as required,Salt - to taste,1 teaspoon Cumin powder (Jeera) - roasted,1 teaspoon Red Chilli powder,Ghee - or oil to cook paratha,2 Beetroots,2 cups Whole Wheat Flour,1/4 teaspoon Turmeric powder (Haldi), 50, Indian, To begin making the Whole Wheat Beetroot Paratha, firstly peel the skin of beetroots and chop them into small pieces.Cook the beetroot with 2 tbsp of water till soft and tender.In a blender add the cooked beetroot pieces and grind into a thick and smooth puree, add very little water for grinding.In a wide mixing bowl add the beetroot puree, whole wheat flour, red chilli powder, turmeric powder, roasted cumin powder and salt.
Mix well and knead to make smooth soft non sticky dough.
If you find the dough to be very sticky add little more flour and knead.Cover and let the dough rest for about 15 minutes.
Knead once again and divide the dough into equal portions.Heat an iron skillet on medium flame.
Roll the dough portions into balls and flatten as thin as you prefer.
Roll all the portions of the dough in the same process.Place one rolled out beetroot paratha on the preheated skillet.
After few seconds, flip the paratha, and smear ghee on the side.
Keep pressing the paratha and rotating it at the same time to cook on all sides.Flip the paratha and cook on the other side as well.
You will notice brown spots around the parathas and it will be slightly crisp.
Remove from heat and place on a platter or serve hot.Serve Whole Wheat Beetroot Paratha with Avocado Raita or Lauki raita for a healthy meal.
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