anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,orange,ginger,virgin olive oilolive oil,bunch arugula leaves,poppy seedspoppy seeds,apple,orange juice,onion,lemon,badam (almond),black pepper powder,butter

Orange Apple Arugula Salad Recipe With Honey Roasted Almonds & Ginger Dressing, 1 tablespoon Lemon juice,10 Badam (Almond) - cut lengthwise,1/2 cup Pickled onions,2 tablespoons Fresh orange juice,1/2 inch Ginger - grated,Salt - to taste,1 Orange - cut into wedges,1 tablespoon Poppy seeds - 1 tablespoon poppy seeds,1 teaspoon Butter,1 Apple - cut into wedges,1 teaspoon Honey,1 bunch Arugula leaves,2 teaspoons Extra Virgin Olive Oil - 2 teaspoon olive oil,1 teaspoon Black pepper powder, 15, Continental, To begin making the Orange Apple Arugula Salad Recipe With Honey Roasted Almonds & Ginger Dressing, keep all the fresh ingredients ready.
In a mixing bowl, combine the arugula leaves along with oranges, apples, and pickled onions.
Allow it to chill in the refrigerator.
To make the Ginger DressingIn a small mixing bowl, combine the lemon juice, freshly squeezed orange juice, honey, olive oil, ginger, black pepper powder, salt and poppy seeds.
Mix well and allow it to chill.
To make the Honey Roasted AlmondsHeat a skillet with butter on medium flame, add the almonds and fry for 1 minute.
Reduce the flame, add the honey and mix it into the almonds.
Increase the flame for 30 seconds, mixing the almonds continuously until it gets well coated with honey and is sticky and crisp.
Once done, turn off the flame, transfer to a bowl and set aside.
Finally to make the salad, toss in the ginger dressing, into the chilled arugula leaves, oranges, apples, and pickled onions.
Mix well.
Serve Orange Apple Arugula Salad in a platter and garnish with the honey roasted almonds.
Serve the Orange Apple Arugula Salad Recipe With Honey Roasted Almonds & Ginger Dressing along with Spinach Garlic Bruschetta Recipe With Red Bell Pepper Sauce, followed by a dessert of Creme Caramel Flan Recipe to complete the meal.
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Ingredients: cumin powder (jeera),coriander (dhania) leaves,cloves garlic,dabur coconut milk,onion,chicken breasts,turmeric powder,sunflower oil,salt,red bell pepper (capsicum),soy sauce,kaffir lime leaves lemon leaves,dry red chillies,water,stalks lemongrass,green bell pepper (capsicum) jullienes,ginger,mango (ripe),galangal (indsian ginger) regular ginger,red chilli flakes,coriander (dhania) leaves

Thai Style Mango Chicken Coconut Curry Recipe, 1 teaspoon Cumin powder (Jeera),2 Mango (Ripe) - cut into cubes,2 Onions - finely chopped,1 cup Dabur Homemade Coconut Milk,1 teaspoon Red Chilli flakes,2 Onions - diced,1 Green Bell Pepper (Capsicum) - cut into jullienes,2 Stalks Lemongrass - chopped,5 Dry Red Chillies - soaked in water for 15 minutes,Salt - to taste,1/3 teaspoon Turmeric powder (Haldi),1 teaspoon Soy sauce,1 inch Ginger - finely chopped,1 tablespoon Coriander (Dhania) Leaves,4 cloves Garlic,1 inch Galangal - (Indonesian ginger) or regular ginger,1/2 cup Water,4 cloves Garlic - finely chopped,1 tablespoon Sunflower Oil,1 Red Bell pepper (Capsicum) - cut into juliennes,2 Chicken breasts - washed,4 sprig Coriander (Dhania) Leaves - finely chopped,4 Kaffir lime leaves - or Lemon Leaves, 45, Thai, To begin making the Thai Style Mango Chicken Coconut Curry Recipe, keep all the ingredients ready and we will first make the Yellow Thai Curry Paste.
For the Yellow Thai Curry PasteIn a mixer-jar combine, the lemongrass, galangal or ginger, onions, dry red chillies, kaffir lime leaves, garlic, coriander leaves, cumin seeds, turmeric powder and salt.
Grind to a fine paste along with 1/4 cup of water.
Transfer the Yellow Thai Curry Paste to a bowl and set aside.Getting ahead to make the Thai Style Mango Chicken Coconut Curry Recipe Heat a pan on medium heat, add oil, once the oil is hot add in the ginger, garlic and saute for about 40 seconds, or until the garlic turns into a light brown colour.
To this add onions and continue to cook for another 2 minutes, until the onions start turning brown.
At this stage add in the freshly ground thai yellow curry paste, continue to cook for about a minute, to this add 1/2 cup of water, salt and the chicken strips.
Cover and cook the chicken until almost done.
This will take about 5-7 minutes.
Open the lid, now add the soy sauce, red bell peppers, and the green bell peppers and give it a good mix.
Finally reduce the flame add in the coconut milk, red chilli flakes and the mango cubes.Add in the coriander leaves and once the Thai Style Mango Chicken Coconut Curry comes to a single boil, turn off the flame.Transfer the Thai Style Mango Chicken Coconut Curry to as serving bowl and serve hot.Serve Thai Style Mango Chicken Coconut Curry Recipe along with Thai Jasmine Sticky Rice Recipe along with a drink of Thai Ice Tea Recipe, followed  by a dessert of Khao Neeo Mamuang - Thai Sweet Sticky Rice With Mango.
 , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Thai_Style_Mango_Chicken_Coconut_Curry_Recipe__1600.jpg, 21
Ingredients: salt,milk,vanilla,flour (maida),maltesers,icing sugar,butter

Maltesers Butter Cookie Recipe, 3 tablespoon Milk,1 teaspoon Vanilla Extract,1 cup Icing Sugar,3/4 cup Butter,1/2 teaspoon Salt,100 grams Maltesers,2-1/2 cups All Purpose Flour (Maida), 50, Continental, To begin making the Maltesers Butter Cookie Recipe, line up a baking tray with baking sheet and keep aside.
Sift together flour and salt and keep aside.Add butter and icing sugar together in the bowl of your electric beater.
Beat on medium speed until the mixture becomes creamy.Add the milk, vanilla extract and beat again until combined.
Now add the flour and beat on slow speed until flour gets well mixed.Do not over beat.
Use your hands to bring the dough together.
Wrap the butter cookie dough in a cling film and refrigerate for about an hour.Once the cookie dough has firmed up in the refrigerator.
Preheat oven to 180 C.Dust a rolling surface with enough flour, roll the butter cookie dough and using a cookie cutter, cut the dough as any shape as you desire.
Transfer the butter cookies in a lined baking tray.Drop a maltesers on the top and slightly give a press.
Bake the cookies for 10 -15 minutes in middle rack of the oven until you notice slight cracks on the cookie.Remove the cookie from the oven and allow the Maltesers Butter Cookie to cool completely on a wire rack.
Once cooled, the cookies are ready to be served.
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Ingredients: cashew nuts,pink flesh dragon fruitpitaya pulp,ghee,foxtail millet,rose water,brown sugar (demerara sugar),cardamom powder (elaichi)

Pink Dragon Fruit Kesari Recipe (Sooji Halwa with Dragon fruit), 1/4 cup Ghee,1/2 cup Pink Flesh Dragon Fruit/Pitaya - pulp,1/4 cup Brown Sugar (Demerara Sugar),1/3 cup Foxtail Millet,1 teaspoon Cardamom Powder (Elaichi),1/4 cup Cashew nuts - broken,1 tablespoon Rose water, 40, South Indian Recipes, To begin making the Pink Dragon Fruit Kesari Recipe, cut the dragon fruit into half.
We actually need less than 1/2 for a 1/2 cup pulp.
Scoop it out and chop them into big chunks.Grind the dragon fruit without adding any water.
You will see the seeds still visible, it is just fine as we need that nutty flavor in the final dish.
There should not be any chunks of dragonfruit left out.Take a non-stick pan and dry roast the mixed millets until a nice aroma comes.
Allow it to cool.Add them in the mixer and blending it into coarse powder consistency.
It need to reach the sooji rava consistency (almost)Take the non-stick pan and in medium flame gas, add 1/2 tablespoon ghee and roast the cashew nuts.
Once roasted, take the cashew nuts and keep it separately.In the same pan, add dragon fruit pulp first and then water and let it boil.
Once it boils, reduce the gas to low flame and add the millets and keep stirring the kesari continuously without forming lumps.
 Once the dragon fruit kesari becomes thick and the millets are cooked add cardamon powder, sugar and give it a mix.At this stage you might see some water coming but it is still fine the dragon fruit kesari will get thicker.Once the sugar is mixed and melted add cashew nuts and remaining ghee.
Finally add the rosewater and give the kesari mix and turn off the heat.
Serve the Pink Dragon Fruit Kesari warm during festivals like diwali or when you want to make special sunday breakfast for friends and family.
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Ingredients: salt,masoor dal least,ginger,green chilli,potato (aloo) skin,red chilli powder,cloves garlic,onion,cumin seeds (jeera),turmeric powder,garam masala powder,sunflower oil

Masoor Dal Kebabs Recipe, Sunflower Oil,1 inch Ginger - chopped,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1 Onion - chopped,1 Green Chilli - chopped,2 Potatoes (Aloo) - skin peeled and boiled,4 cloves Garlic - chopped,1 teaspoon Turmeric powder (Haldi),1 cup Masoor Dal (Whole) - soaked for at least 6 hours,3 teaspoons Garam masala powder, 45, North Indian Recipes, To begin making the Masoor Dal Kebabs Recipe, pressure cook the peeled potatoes separately first in a pressure cooker with 1/4 cup of water, salt an pinch for at least 4 whistle.
The potatoes need to be completely soft and easy to mash.
Once done, allow the pressure to release naturally and take the potatoes out and place it in a mixing bowl.
Once it has cool down you can mash it well.
Now cook soaked masoor dal with 2 cups of water, salt to taste for at least 6-8 whistle, once done allow the pressure to release naturally, drain out the excess water and you can use the water that has been drained out for your dals, curries etc, to give your dish a healthy touch.Mash the masoor dal also coarsely and them along with the potatoes and mix well.
Heat a sauce pan with oil, add cumin seeds and allow it to crackle for few seconds.Add chopped garlic, ginger and saute until they soften.
Add onions and green chilli and saute until the onions turn translucent.Add turmeric powder, red chilli powder, garam masala powder, salt and give it a stir.Add mashed potato and masoor dal and slowly mix well until all the masala is evenly coated.
Keep mixing until the kebab mixture combines together.Leave it to dry and switch off the heat.
Once the mixture is cooled down, pinch out a small portion of the mixture and start shaping them into cylindrical shapes.
Do the same for the rest of the mixture.Heat a flat skillet with 3 tablespoon oil, add the kebabs slowly and keep turning it over until it crisps up evenly on all the side.Serve the Masoor Dal Kebabs Recipe along with Hyderabadi Vegetable Biryani Recipe,Tomato Onion Cucumber Raita Recipe or it can simply serve with a yogurt dip to enjoy it for your appetizers.
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Ingredients: cashew nuts,cardamom (elaichi) podsseeds,saffron strands,jaggery,water,semiya (vermicelli) ghee,coconut milk

Semiya Payasam With Coconut Milk Recipe, 2 tablespoon Jaggery,2 Saffron strands,1 Cardamom (Elaichi) Pods/Seeds,2 tablespoon Cashew nuts - chopped,1/4 cup Water,1 cup Coconut milk,1/2 cup Semiya (Vermicelli) - roasted in ghee, 35, Tamil Nadu, We begin making the Semiya Payasam with Coconut Milk Recipe by heating a kadai on medium-low flame and roasting the semiya in ghee till it becomes golden brown.
This will take about 3-4 minutes.
Turn off the flame and set aside.
In another saucepan, heat the coconut milk, water and jaggery on medium flame, add in the semiya and bring to a single boil, reduce the flame keep stirring till it becomes thick.You can add a pinch of salt.
This will help in balancing the flavor.After about 15-20  minutes, once the payasam is thick, add the chopped cashew nuts on top and sprinkle few saffron strands and serve.
 Serve the Semiya Payasam with Coconut Milk Recipe  along with some Aama Vadai (Masala Paruppu Vadai) Recipe - Spiced Fried Lentil Fritters which is the classic complement for the payasam.
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Ingredients: coriander (dhania),salt,bhindi (lady fingerokra) an,mustard seeds,asafoetida (hing),water,dry red chilli,curry leaves,curd,coriander (dhania) seeds,cumin seeds (jeera),methi seeds (fenugreek seeds),black pepper powder,black urad dal,sunflower oil

Pachai Mor Kuzhambu Recipe, 2-1/2 cups Curd (Dahi / Yogurt),1 Dry Red Chilli,Salt - to taste,1/3 teaspoon Mustard seeds,1 teaspoon Cumin seeds (Jeera),3/4 cup Bhindi (Lady Finger/Okra) - chopped to an inch,Water - as needed,Coriander (Dhania) Leaves - small bunch,Asafoetida (hing) - a pinch,1 teaspoon Coriander (Dhania) Seeds,1/2 teaspoon Methi Seeds (Fenugreek Seeds),1 sprig Curry leaves,1 teaspoon Sunflower Oil,1 teaspoon Black Urad Dal (Whole),1 teaspoon Black pepper powder, 17, South Indian Recipes, To prepare Pachai Mor Kuzhambu Recipe, dry roast the ingredients in “For Seasoning” table without any oil.
The order should be white urad dhal, pepper, red chili, methi seeds, coriander seeds, curry leaves, cumin seeds.
Let the mixture cool.Shallow Fry Ladies finger with oil.
Add salt for the ladies finger.
Allow it to cool.Beat the yogurt without water.
Add the ground powder, salt and the vegetables and mix them.Add water (at room temperature) to make it a little watery for kuzhambu.Temper in a tadka pan by heating oil, and adding mustard.
Once it splutters, add hing and switch off.Once the tadka cools, pour to the Kuzhambu and garnish with coriander leaves.Pachai Mor Kuzhambu Recipe can be served with hot rice, and vegetable sambar or as a raita to main dish.
Serve with Senai Kizhangu Varuval and Mixed Vegetable Pulao.
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Ingredients: pineapple,salt,mustard sauce,onion,lemon,cabbage (patta gobi muttaikose)

Pineapple, Onions and Cabbage Slaw with Honey Mustard Recipe, 1 Onion - sliced,3 tablespoons Fresh cream,Salt - to taste,2 tablespoons Mustard sauce,1 teaspoon Honey,1 Lemon juice,1 cup Cabbage (Patta Gobi/ Muttaikose) - shredded,1 cup Pineapple - chopped, 15, Continental, To begin making Pineapple, Onions, Cabbage Slaw with Honey Mustard Recipe we will add mustard sauce, honey, lemon juice, cream and salt into a large bowl and whip till it is well combined.Add in the freshly chopped vegetables to the bowl and mix well.
Toss it evenly till the dressing is mixed well with vegetables .
Check the seasoning and adjust according to your taste.Serve the Pineapple, Onions, and Cabbage Slaw with Honey Mustard Recipe along with Mexican Lime Chicken Recipe or Mexican tacos to enjoy your Sunday lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Pineapple_Onions_and_Cabbage_Slaw_with_Honey_Mustard_Recipe.jpg, 6
Ingredients: tomato,green chilli,tamarind water,mustard seeds,asafoetida (hing),jaggery,red chilli powder,cloves garlic,salt oil,pearl onion (sambar onion),curry leaves,cumin seeds (jeera),coriander (dhania) leaves,turmeric powder,sambar powder,sweet potatoes

Andhra Style Chilakada Dumpa Pulusu Recipe (Sweet Potato in Tangy, Sweet & Spicy Curry Recipe), 2 sprig Coriander (Dhania) Leaves - finely chopped for garnish,1/8 teaspoon Turmeric powder (Haldi),1 cup Tamarind Water,2 cups Sweet Potatoes,2 tablespoons Jaggery,Salt - to taste Oil for cooking,1/4 teaspoon Mustard seeds,1/2 teaspoon Cumin seeds (Jeera),1 Green Chilli - slit,1/2 teaspoon Red Chilli powder,1/2 teaspoon Asafoetida (hing),3 cloves Garlic,2 Tomatoes - finely chopped,1 teaspoon Sambar Powder,1 sprig Curry leaves,1/4 cup Pearl onions (Sambar Onions) - finely chopped, 40, Andhra, We begin making the Andhra Style Chilakada Dumpa Pulusu Recipe (Sweet Potato in Tangy, Sweet & Spicy Curry Recipe) by heating the pressure cooker with oil, crackle curry leaves and add the shallots and green chilies.
Sauté for few minutes till it is translucent.Then add the tomatoes, smash them and cook for few more minutes.
Add the jaggery and rest of the spice and cook for some more time till it is all smashed and becomes a paste.Then finally add the sweet potatoes, give it a toss.
Pour in the tamarind water and check for seasoning.Pressure cook the curry for about 4 whistle, and release the pressure naturally once it is done.In order to temper the seasoning, heat a small skillet with oil, crackle mustard seeds, cumin seeds, curry leaves and add the Hing.
Add this tempering to the curry once it opened and give it a toss.Serve the Andhra Style Chilakada Dumpa Pulusu Recipe (Sweet Potato in Tangy, Sweet & Spicy Curry Recipe) with steam rice or just eat it along with Chapathi for your Lunch meal.
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Ingredients: tomato,brown rice,ragi seeds,red bell pepper (capsicum),green chilli,sunflower oil,oats dosa batter,carrot,methi seeds (fenugreek seeds),rolled oats instant oats,white urad dal

Vegetable Ragi & Oats Uttapam Recipe, 1 cup Oats dosa batter,1 Red Bell pepper (Capsicum) - finely chopped,2 Carrots (Gajjar) - grated,1/2 cup Ragi Seeds,1 Green Chilli - finely chopped,1 Tomato - finely chopped,1/2 cup White Urad Dal (Whole),1 teaspoon Methi Seeds (Fenugreek Seeds),1 cup Brown Rice,Sunflower Oil - as required,80 grams Rolled Oats Or Instant Oats, 40, South Indian Recipes, To begin making the Vegetable Ragi & Oats Uttapam Recipe we will first make the oats dosa batter.Method to make Dosa BatterSoak the urad dal with fenugreek seeds and oats in water separately.Soak the brown rice and ragi in water separately.
Soak them for 5 hours.After soaking grind them separately to make a thick batter in a mixer grinder.
Place the batter in a large bowl and allow it to ferment for 8 hours.Method to Vegetable Ragi & Oats Uttapam RecipeCombine the topping ingredients like the carrots, capsicum, green chillies, tomatoes and keep aside.Heat a dosa pan  on medium high heat; season it with oil if you are using an iron skillet.
Check if the skillet is hot, you will know when you sprinkle some water and it sizzles.When hot, pour a ladle full of the Oats Dosa Batter onto the skillet and just give it a slight swirl to spread it just a bit.
It should be a like a thick pancake.Sprinkle a generous amount of the topping over the Uttapam.
Drizzle 1/8 teaspoon of oil around the Uttapam and cover if you have a lid, else you can let it cook in the open.Once you notice the top is lightly steamed and the batter is not raw, press the filling down with a flat spatula.
Then flip the Uttapam to cook on the other side.Turn the heat to medium high, so the vegetables cook fast.
After about 30 to 40 seconds flip again and the Uttapam will be ready to be served.Serve the Vegetable Ragi & Oats Uttapam along with a Spicy Peanut Chutney for breakfast or a weeknight dinner.
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Ingredients: salt,sunflower oil,green chilli,penne pasta,cauliflower (gobi),milk,cloves garlic,black pepper powder,green zucchini,walnuts,dried oregano

Penne Pasta Recipe In Creamy Cauliflower Sauce, 1 Green Chilli,2 tablespoons Walnuts,1 Green zucchini - cut into diamonds,Salt - to taste,Sunflower Oil - for cooking,4 cloves Garlic - finely chopped,1 Cauliflower (gobi) - cut into small florets,300 ml Milk,300 grams Penne pasta,Black pepper powder - for seasoning,1 teaspoon Dried oregano, 55, Italian Recipes, To begin making the Penne Pasta Recipe In Creamy Cauliflower Sauce, first prep all the ingredient.Cut the cauliflower into small sized florets and soaking them in boiling hot water in order to remove any worms.Later wash the florets thoroughly, drain them and keep it aside.Heat a shallow frying pan with some oil, add in the garlic, cauliflower florets, sprinkle some salt and saute till it is roasted and has a charred look.
Once the cauliflower is roasted, set it aside to cool.
Once cooled, blend it in a hand blender with milk to a fine smooth paste.
Keep the roasted cauliflower pasta sauce aside.Check for the seasoning as well.
Your Roasted Cauliflower Sauce for the pasta is ready *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.Add the Penne pasta to the boiling water and allow it to cook the boiling water until it is cooked to al dente.
This process should take a good 12-15 minutes.Once the penne 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.The final step is to make the Penne Pasta Recipe In Creamy Cauliflower Sauce.In a pan toast the walnuts until crips and keep aside.Heat oil in a wok over medium heat.
Add the chopped garlic and zucchini.
Roast the zucchini until it is well roasted.
Once the zucchini is roasted, add the cauliflower sauce, the cooked penne pasta, chilli flakes and oregano.
If the pasta is too thick you can add a ladle of the strained pasta water or milk to make the sauce thin and adjust according to your consistency.
Let the Penne Pasta In Creamy Cauliflower Sauce simmer for a few minutes until the sauce gets well coated in the pasta.
Once done, turn off the heat, check the salt and spices and adjust according to taste.Transfer the pasta to serving bowls, sprinkle the walnuts and serve hot.Serve the Penne Pasta Recipe In A Cauliflower Sauce along with a Homemade Focaccia bread and Cream Of Mushroom & Spring Onion Soup Recipe for a wholesome dinner.
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