anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,eggs,milk,dry yeast,vivatta maida,sugar,vanilla,caster sugar,sesame seeds (til seeds),gram butter

Milk Braid Rolls Recipe, 8 grams Salt - or to taste,8 grams Sugar,100 gram Butter (unsalted) - softened,500 grams Vivatta Maida,Sesame seeds (Til seeds) - to sprinkle,1 Whole Egg,1/2 teaspoon Vanilla Extract,50 grams Caster Sugar,11 grams Active dry yeast,270 grams Milk, 140, French, To begin making Milk Braid Rolls Recipe, add all the ingredients to the bowl of stand mixer with dough hook attached.Mix all the ingredients on low speed for 2 minutes.
Later increase the speed and continue mixing for another ten minutes.In case you do not have a stand mixer, take all the ingredients into a bowl and knead them to a dough.
The dough would be sticky.Later invert the sticky dough on to flat surface and continue kneading for another 15 to 20 minutes until the dough turns out pliable.
Do not add any dry flour while kneading once it is off the stand mixer.This is time consuming and tricky, but helps in developing the gluten that makes the rolls softer and spongy.Do the windowpane test and check for its elasticity and doneness.
Windowpane test is done by pulling out a large lemon sized dough and stretching it between the fingers such that the dough is thin, pliable and ready for proofing without getting teared.Once the dough is ready, place the kneaded dough in a greased bowl, cover with cling film and set in a warm place until doubled.
This might take a couple of hours or more, depending on the temperature of the area.Later knock out the air from the dough knead it for a couple of seconds.
Weigh your dough and divide into 24 equal portions.Roll out each dough portion into logs of 8 to 10 inches long.
Take three logs at a time and plait them to a braid, by interlocking one after the other log of dough.Repeat the process till done and this recipe plaits 8 braids out of 24 dough portions.
You need to divide the dough into logs i multiples of 3.Place the braids over baking tray lined with parchment paper.Brush them with milk or beaten egg, sprinkle with seeds of choice like sesame, poppy and flax seeds.
Cover the tray and set it in a warm place until doubled in size.Bake them in a preheated oven at 200 degree celcius for 15 minutes or till done.Once golden baked, remove and brush the hot rolls with melted butter and cool them to room temperature on a wire rack.Store the braid rolls in an airtight container or pack in a zip lock and cherish for upto 4 to 5 days.
Serve Milk Braid Rolls Recipe with Vegetable Clear Soup With Lemon Grass Recipe and Sweet Potato & Green Bean Salad Recipe for a Friday night.
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Ingredients: tomato,salt,orange,vegetable stock,cloves garlic,virgin olive oil,carrot,rice semi,fennel powder,water,onion,sugar,thyme leaves,basil leaves

Provençal Tomato Rice Soup Recipe, 1 teaspoon Sugar,1/2 teaspoon Fennel Powder,1 cup Vegetable stock,1 Onion - chopped,1 Carrot (Gajjar) - chopped,2 tablespoons Extra Virgin Olive Oil,1/2 teaspoon Dried Thyme Leaves,2 cups Lukewarm Water,4-5 Basil leaves - to garnish,2 Tomatoes - chopped,1/2 cup Homemade tomato puree,3 cloves Garlic - crushed,1 cup Rice - semi-cooked,1 teaspoon Orange Zest (Rind),1 teaspoon Salt, 40, Fusion, To prepare Provençal Tomato Rice Soup Recipe, heat oil in a Saucepan and saute onions, carrot, garlic, orange zest, thyme and add fennel powder.Once the vegetables start to soften, add tomato paste and water.
Mix well till everything is incorporated well.Add in the chopped tomatoes now along with vegetable stock and season with salt, pepper and sugar.As it starts boiling add semi cooked white rice.
Close the lid and simmer for around 12-15 minutes until the rice is tender.Pour the soup into bowls, add a swirl of fresh cream and garnish with fresh basil and crushed dry thyme and serve Provençal Tomato Rice Soup Recipe with salad of your choice.
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Ingredients: salt,cloves garlic,red chilli flakes,black peppercorns,lemon,tme leaves,button mushrooms,puff pastry sheet

Mushroom filled Vol-au-Vent Recipe, Puff Pastry Sheet,Salt - to taste,1 teaspoon Lemon juice,1 cup Button mushrooms - sliced,1 teaspoon Red Chilli flakes,1 sprig Fresh Thyme leaves,4 tablespoon Fresh cream,Whole Black Peppercorns - for seasoning,4 cloves Garlic - chopped, 225, French, We begin making the Mushroom filled Vol-au-Vent Recipe by making the shape of the vol-au-vent first.
So in order to do that keep your puff pastry ready (Click on the link to see how to make the puff pastry).Pre-heat the oven at 200 degree Celsius for 15 minutes and keep it ready.Roll the dough to 1-centimeter thickness, then using a small circular cookie cutter, cut the puff pastry dough into circles.
Make extra circles to make the ring for vol-au-vent shapes.Using one smaller circular cutter to make a ring shape with the extra circles.
Place these ring on the circular-shaped dough, seal it using milk.Refrigerate for 10 minutes, and brush some milk on the vol-au-vent and bake it for 15 minutes.In the meantime heat a nonstick pan with oil, add the chopped garlic and mushroom and sauté till all the water is evaporated.Then season it with thyme, chili flakes, salt and pepper.
Once done add the cream and give it a stir.Take out the vol-au-vent from the oven and grease honey using a pastry brush and keep it in the oven for 3 more minutes to give it a brown crust.Once done take out the vol-au-vent and rest it outside for 2 minutes and using a spoon, spoon the mushroom mixture in the center.Serve the Mushroom filled Vol-au-Vent Recipe as party appetizers for a festive occasion.
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Ingredients: tomato,salt,green chilli,mustard seeds,poha (flattened rice),fennel seeds (saunf),asafoetida (hing),coriander (dhania) leaves,green peas (matar),cloves garlic,red chilli powder,curry leaves,onion,lemon,coriander powder,turmeric powder,sunflower oil

Tomato Poha With Peas Recipe, 1 Green Chilli - finely chopped,2 cloves Garlic - roughly pounded,1/2 teaspoon Turmeric powder (Haldi),2 teaspoons Sunflower Oil,Salt - to taste,3 Tomatoes - finely chopped,1 teaspoon Mustard seeds,1/2 cup Green peas (Matar) - blanched,1 teaspoon Red Chilli powder,1 Onion - finely chopped,1 teaspoon Fennel seeds (Saunf) - roughly pounded,1 teaspoon Coriander Powder (Dhania),2 cups Poha (Flattened rice),1/4 teaspoon Asafoetida (hing),2 teaspoons Lemon juice,2 tablespoons Coriander (Dhania) Leaves - finely chopped for garnish,1 sprig Curry leaves, 20, North Indian Recipes, To begin making the Tomato Poha With Peas Recipe, wash the poha in running water and drain it using a strainer and keep aside.Blanch the green peas in hot water and keep aside.
Heat oil in a wok, add mustard seeds and let it crackle.Once the seeds have crackled add the roughly pounded fennel seeds and garlic to the pan and saute till the garlic turns golden brown.Once done add the asafoetida, curry leaves and let it splutter.
Add the onions and saute until it turns translucent.Add in the tomatoes, green chilli and saute until the tomatoes turn a bit mushy.Now, add the turmeric, red chilli and coriander powder, and saute for a minute.Add in the drained poha, season with salt and mix everything gently.Cover it with a lid and let it cook for 10 minutes until the poha is cooked completely.Once done, add the lemon juice, garnish with coriander leaves, mix well and turn off the heat.
Transfer the Tomato Poha to a serving plate and serve.Serve Tomato Poha With Peas Recipe along with Cocoa Banana Almond Date Smoothie for a quick breakfast or for kids lunch box along with some cut fruits and nuts., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Tomato_Poha_With_Peas_Recipe.jpg, 17
Ingredients: salt,cumin powder (jeera),eggs,foxtail millet,black pepper powder,cloves garlic,sugar,onion,cinnamon stick (dalchini),cumin seeds (jeera),sweet corn,pepper,masoor dal

Lebanese Style Caramelized Onion Pilaf with Fried eggs Recipe, 1 teaspoon Sugar,1/2 cup Masoor Dal (Whole),1 inch Cinnamon Stick (Dalchini),1 cup Foxtail Millet,1 teaspoon Cumin seeds (Jeera),1 Whole Egg,2 Onion - sliced,Salt and Pepper - to taste,1 tablespoon Cumin powder (Jeera),4 cloves Garlic - chopped,1/2 cup Sweet corn,1 teaspoon Black pepper powder, 40, Middle Eastern, To begin making the Lebanese Style Caramelized Onion Pilaf with Fried eggs Recipe, we will keep the pressure cooker over a medium heat and add oil.Add cumin seeds and allow it to crackle for few seconds.Add onions and garlic and saute until they soften.
After few minutes add sugar and saute until they caramelize.Add cumin powder, salt and pepper and saute for few more minutes.Add your washed foxtail millet along with 2 cups of water and pressure cook for 4 whistle.
(You can add chicken stock instead water also).After the millet is cooked, switch it off and release the pressure naturally.Add sweet corn and keep it on the stove and saute until they are done.
Check for salt and serve it in a bowl.To make the fried egg, check our recipe and follow the instructions.
Add your fried egg on top of the pilaf and serve hot.
Serve the Lebanese Style Caramelized Onion Pilaf with Fried eggs Recipe along with a glass of Muskmelon (Kharbuj) Juice and end it with Quick & Easy Creamy Fruit Trifle., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Lebanese_Style_Caramelized_Onion_Pilaf_with_Fried_eggs_Recipe.jpg, 13
Ingredients: baking powder,vanilla custard powder,vanilla,flour (maida),icing sugar,butter

Eggless Custard Cookie Recipe, 1-3/4 cup All Purpose Flour (Maida),1/2 cup Icing Sugar,1/2 teaspoon Baking powder,1 cup Butter,1/2 cup Vanilla custard - powder,3/4 teaspoon Vanilla Extract, 60, Continental, To begin making the Eggless Custard Cookie/Biscuit, first get all the ingredient ready and keep them aside.Preheat the oven to 180 C and line the baking sheet with parchment paper.
Keep it aside.
In a large mixing bowl, sift the flour, custard powder and baking powder.In another mixing bowl, using a stand mixer or a hand beater, beat together the butter, sugar and vanilla until light and fluffy.
Add the flour and custard powder mixture and beat until all the ingredients are well combined and forms a cookie dough consistency.Divide the custard cookie dough into small balls, lightly flatten them and arrange them on the baking tray 1 inch apart.
Using a fork make an impression on the cookie to give it a design.Place the shaped custard cookies in a preheated oven and bake for 10 to 12 minutes or until light golden in color.Once done, remove from the oven and allow it to rest for a couple of minutes.
Transfer the cookie to a wire rack and allow the custard cookies to cool completely.
The cooling process helps the cookies become firm and crisp.
Once cool, store the cookies in airtight containers.
Serve these Eggless Custard Cookies as a tea time snack along with Cold Coffee Smoothie.
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Ingredients: salt,green chillies,rice,coriander (dhania) leaves,sunflower oil drizzling,white urad dal (split),onion,methi seeds (fenugreek seeds),eggs,chana dal (bengal gram dal),water grinding,instant oats (oatmeal)

Egg Dosa Recipe, 6 Whole Eggs,1/2 tablespoon Methi Seeds (Fenugreek Seeds),1/4 cup White Urad Dal (Split),Salt - to taste,Green Chillies - chopped,Sunflower Oil - for drizzling,1 cup Instant Oats (Oatmeal),1/2 cup Onion - finely chopped,Water - required for grinding,1/2 cup Coriander (Dhania) Leaves - finely chopped,2 cups Rice,2 tablespoon Chana dal (Bengal Gram Dal), 28, South Indian Recipes, To begin making Egg Dosa recipe wash and soak the rice for 5 to 6 hours.Mix urad dal, chana dal, fenugreek seeds in a bowl.
Clean and wash them properly.Soak them in water for about 5 to 6 hours.
After 5 to 6 hours, drain the water.Grind the dal mixture by gradually adding little oats at a time to form a smooth paste.
Transfer into a large bowl and keep aside.Next grind the rice into a smooth batter with little water.
Add the ground rice into the dal batter.
Add salt to taste Stir well to combine.The batter should be smooth and have thick pouring consistency.
Cover the dosa batter and keep it in a warm place for 10 to 12 hours to ferment.After the fermentation, the batter will be foamy and it will rise to double of its original level.
To make the Egg dosaIn a large bowl, beat eggs along with onions, coriander leaves, green chillies, salt and pepper, keep it aside.Now, heat a non-stick dosa pan.
Take a ladle full of batter and pour it in the center of the pan.
Quickly start spreading the batter from the center in continues circular motion to form a thin dosa.Drizzle few drops of oil on the dosa and around the edges of the dosa.
Spread small ladle full of beaten egg mixture evenly on the dosa.
Allow it to cook for a few minutes.
Once the bottom of the dosa gets cooked and turns golden brown in colour, flip it over and cook on the other side for few seconds till the egg is cooked through.
Flip it back again, roll out and take it off the pan and place the egg dosa on a serving plate.Serve Egg Dosa with Dhaniya Pudina Chutney, Red Chilli Coconut Chutney or any other chutney of your choice and Filter Coffee for a healthy breakfast or a light dinner.
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Ingredients: salt,cumin powder (jeera),corn flour,sunflower oil,amchur (dry mango powder),red chilli powder,black peppercorns,coriander (dhania) leaves,sweet potatoes large,rice flour,wheat bread crumbs,del monte cheesy garlic mayo

Sweet Potato Balls Recipe Stuffed With Cheesy Garlic Mayo Recipe, Sunflower Oil - for deep frying,1 teaspoon Cumin powder (Jeera),4 sprigs Coriander (Dhania) Leaves - finely chopped,3 tablespoon Corn flour,Salt - to taste,1/2 teaspoon Amchur (Dry Mango Powder),1 teaspoon Whole Black Peppercorns - coarsely pounded,1 teaspoon Red Chilli powder,1/2 cup Whole Wheat Bread crumbs,1/4 cup Del Monte Cheesy Garlic Mayo,3 Sweet Potatoes - large one,1/4 cup Rice flour, 60, Appetizer, To begin making Sweet Potato Balls Recipe Stuffed With Cheesy Garlic Mayo, prep all the ingredients according to the ingredients.In a large mixing bowl add the grated sweet potatoes, coriander leaves, salt, chilli powder, cumin powder, amchur powder and rice flour.
Divide the Sweet Potato mixture into 8 to 10 portions and keep aside.In another bowl mix the rest of the corn flour, salt and black pepper.
Add some water to make a slurry (neither too thick nor too thin) to dip and coat the balls.Place the breadcrumbs on a flat plate and the Del Monte Cheesy garlic Mayo in a piping bag or a plastic bag.
This makes it easy to fill the center of the balls.Make a hole in the balls with your finger.
Fill it with the Del Monte Cheesy garlic Mayo (about 1/2 teaspoon), leaving some space at the top.
Carefully cover and seal the top.Dip each ball in the corn flour-water mixture.
Shake off excess mixture.Roll each sweet potato balls in the breadcrumbs.
Again shake off excess breadcrumbs.Preheat a skillet over medium heat and pan fry the sweet potato balls in batches till they turn golden brown.
Take the sweet potato balls out of the pan with a slotted spoon.
Drain on absorbent paper.Serve the Sweet Potato Balls Recipe Stuffed With Cheesy Garlic Mayo hot with roasted tomato sauce.
or chutney of choice.
You can also serve it with Del Monte Mint Mayo , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/4-main-Cheesy_garlic_Mayo_stuffed_Sweet_Potato_balls_3.jpg, 12
Ingredients: tomato,kashmiri red chilli powder,coriander (dhania) leaves,carrot,onion,cumin seeds (jeera),turmeric powder,sunflower oil,salt,green chilli,mint leaves (pudina),garam masala powder,green beans (french beans),cauliflower (gobi),water,curd,garlic,lemon,button mushrooms,kasuri methi (dried fenugreek leaves),butter,cashew nuts,ginger,bay leaves (tej patta),paneer,green peas (matar),sweet corn,green bell pepper (capsicum),coriander powder

Mixed Vegetable Handi Recipe, 1 teaspoon Garlic - finely chopped,1/2 cup Button mushrooms - chopped,1/4 cup Green beans (French Beans) - chopped,1 tablespoon Turmeric powder (Haldi),7 Cashew nuts,1/4 cup Sweet corn,2 tablespoons Sunflower Oil,1 tablespoon Kashmiri Red Chilli Powder,Salt - to taste,1/2 tablespoon Garam masala powder,2 Bay leaves (tej patta),1/2 cup Carrots (Gajjar) - diced,4 Tomatoes,1/4 cup Green peas (Matar),1/2 cup Green Bell Pepper (Capsicum) - chopped,1 tablespoon Mint Leaves (Pudina) - chopped,1 tablespoon Kasuri Methi (Dried Fenugreek Leaves),1 tablespoon Cumin seeds (Jeera),1/2 cup Cauliflower (gobi) - chopped,1 tablespoon Butter,1 teaspoon Green Chilli - finely chopped,1/2 cup Paneer (Homemade Cottage Cheese) - cubed,1/2 tablespoon Coriander Powder (Dhania),1/2 Lemon - juice,1 Onion - 1/2 diced and 1/2 thinly sliced,1 cup Water,1 tablespoon Curd (Dahi / Yogurt),1 tablespoon Fresh cream,1 teaspoon Ginger - finely chopped,1 tablespoon Coriander (Dhania) Leaves - chopped, 45, North Indian Recipes, To begin making the Mixed Vegetable Handi recipe, add tomatoes and cashews in a mixer grinder, puree them and keep it aside.Next, heat oil in a heavy bottomed pan.
Add bay leaves, cumin seeds and cook for 15 seconds.After 15 seconds, add sliced onions, green chilli, ginger, garlic and saute for about a minute.After a minute, add finely sliced onions and cook till the onion turns golden brown in colour.Next, add tomato puree and cook for about 3 to 5 minutes.
After 5 minutes, add turmeric powder, red chilli powder, coriander powder and garam masala powder.Add butter and mix everything well, let it cook for about a minute.
After a minute, add the diced onion, diced carrot, corn, peas, french beans, capsicum, cauliflower, button mushrooms and paneer.
Give it a toss and add water.Add salt and cover the lid.
Let it cook for 10 to 12 minutes on medium flame, keep checking and stirring in between if the vegetables are cooked properly or not.Meanwhile, take a small bowl, add cream and curd together.
Mix it well and see that no lumps are formed.
Once the vegetables are soft, add the cream curd mixture and mix it with the vegetables.
Cook Mixed Vegetable Handi on low flame for 1-2 minutes, sprinkle kauri methi, add lemon juice and mix everything nicely.Once it is done, garnish Mixed Vegetable Handi with chopped coriander and mint leaves.
Mixed Vegetable Handi is ready to serve.Serve Mixed Vegetable Handi along with Tawa Parathas and Boondi Raita for a weekday meal.
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Ingredients: ghee,pistachios,milk,water,sugar,badam (almond),wheat brown bread shape,condensed milk sweetened,thandai masala

Frozen Royal Crumb Recipe, 4 Whole Wheat Brown Bread - cut into round shape,Ghee - for deep frying,1/4 cup Condensed Milk - sweetened,1/4 cup Sugar,2 cups Milk,1 tablespoon Thandai Masala,Badam (Almond) - as required,3/4 cup Water,Pistachios - as required, 40, North Indian Recipes, To begin with Thandai Shahi Tukda, firstly cut the bread slice into round shape with a cookie cutter.Heat pure ghee in a wide pan and shallow fry the bread pieces for about a minute or until light brown and crisp.
Drain them on absorbent paper towel.Heat another small pan and add sugar and water.
Let it boil for about 4-5 minutes.
Make one string Chasni(syrup) and keep it on a side.Heat the milk in another heavy bottom pan and bring the milk to boil and add sweetened condensed milk.
Simmer for 8-10 minutes, stirring continuously.Adjust the sugar according to your taste.
Switch off the heat and let it cool down.Next, add the Thandai masala in it and stir.
make sure everything is mixed properly.Dip fried bread pieces into sugar syrup(chasni) and take out immediately.Place fried bread pieces on a serving plate, pour chilled Thandai milk.
Garnish it with some thin slices of almonds and pistachios.Serve Thandai Shahi Tukda as a dessert after your weekend lunch to your friends and family., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Rupal_Patel/Thandai_ShahiTukda.jpg, 9
Ingredients: salt,elephant yam (suransenairatalu),parangikai pumpkin,fennel seeds (saunf),plantain stem,black peppercorns,water,ginger garlic paste,coriander (dhania) seeds,colocasia root (arbi),badi (wadi),cumin seeds (jeera),cinnamon stick (dalchini),panch phoran masala,turmeric powder,onion,rohu fish,cloves (laung),kala chana (brown chickpeas),sunflower oil

Macha Mahura Recipe - Odia Style Fish Curry With Vegetables, 5 Badi (wadi) - fried,Salt - as required,2 tablespoon Sunflower Oil,1 tablespoon Coriander (Dhania) Seeds,1 Onion - finely sliced,2 tablespoon Kala Chana (Brown Chickpeas),2 Colocasia root (Arbi),1 inch Cinnamon Stick (Dalchini),1/4 cup Elephant yam (Suran/Senai/Ratalu),1 teaspoon Cumin seeds (Jeera),2 Plantain Stem,1/4 cup Kaddu (Parangikai/ Pumpkin),Water - as needed,1 teaspoon Fennel seeds (Saunf),1 tablespoon Whole Black Peppercorns,1 tablespoon Ginger Garlic Paste,500 grams Rohu fish,1 teaspoon Turmeric powder (Haldi),1 teaspoon Panch Phoran Masala,4 Cloves (Laung), 30, Oriya Recipes, To begin making the Macha Mahura Recipe, soak the black chana overnight.
Heat a frying pan and dry roast whole coriander seeds, cumin seeds, black pepper, fennel seeds, cinnamon stick, bay leaf and grind to make a fine powder.
In the same pan, dry roast the wadis and keep aside.In a pan steam the fish along with some salt, turmeric and bay leaf for 5 to 10 minutes.
Strain the water in a wire strainer and start smashing the fish with the back of the spoon.
This way the bones will get separated from the flesh and you have to collect the flesh only.Heat the required oil in a kadhai and once it is hot, transfer the boneless fish into the pot and fry till it resembles small pebbles.
Keep it aside.
This process is known as Macha Kharada.
This can be served with Pakhala also.Chop all vegetables in small cubes.
Boil all vegetables with salt, turmeric powder, water and black chana.
After the vegetables are half boiled, add 2 tablespoons of powdered masala powder and 1 tablespoon sugar.
Cover and cook till the vegetables cooked completely.Add some more oil to the pan and add panch phutan.
Add the sliced onions and fry till the onion turns golden brown.
Add ginger garlic paste and cook till they blend well.Next, add the fish and the boiled vegetables.
Cook for 10 minutes and then add the fried crushed badis.
Sprinkle the powdered garam masala on top and serve hot.Serve Macha Mahura along with Steamed Rice for your weekday meal.
You can also serve Kachumber Salad on the side to complete the meal.
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Ingredients: salt,guava,mustard seeds,asafoetida (hing),dry red chilli,curd,white urad dal (split),curry leaves,sunflower oil

Amarod Wright Recipe - Guava Wright, 1 teaspoon White Urad Dal (Split),1 Dry Red Chilli,2 cups Curd (Dahi / Yogurt),1 teaspoon Mustard seeds,Salt - a pinch,1 Guava,Sunflower Oil,1 sprig Curry leaves,1 pinch Asafoetida (hing), 15, Indian, To begin making the Guava Raita Recipe, chop the ripe guava into small pieces and add it into a bowl filled with curd.Sprinkle little salt and mix well.
Heat a tempering pan with oil, add mustard seeds and urad dal and allow it sizzle.Add curry leaves and dry red chillies and leave it to crackle.
Sprinkle hing and pour it on top of the raita and serve.Serve the Guava Raita Recipe along with Cabbage Paneer Parathas Recipe ,Gobi Biryani (Spiced Cauliflower Rice) to complete your meal.
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