anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,veeba sriracha sauce,mixed herbs (dried),virgin olive oil,red chilli flakes,jalapenos,black olives,potato (aloo),eggsless mayonnaise

Loaded Baked Potato French Fries Recipe, 1 tablespoon Mixed Herbs (Dried),1 tablespoon Extra Virgin Olive Oil,Salt - to taste,2 tablespoons Eggless Mayonnaise,1 teaspoon Red Chilli flakes,4 Potatoes (Aloo) - peeled and cut into strips,Pickled Jalapenos - a few,1 tablespoon Veeba Sriracha sauce,Black olives - a few, 40, Continental, To begin making the Loaded Baked Potato French Fries Recipe, keep the potatoes ready.
Soak the potatoes in water for about 10 minutes.
Preheat an oven to 200 degree celsius.
In a mixing bowl, combine the potatoes along with olive oil, salt, mixed herbs and chilli flakes.
Mix well and spread these potatoes on a baking tray.
Bake the herbed potatoes the oven for a good 20-25 minutes, until the potatoes have cooked through and have turned into a light brown colour and crisp.After about 10 minutes into the oven, mix the potato french fries around in the oven to even bake around all sides.
Drizzle a little oil if required.Remove the Baked Potato French Fries from the oven once done, transfer to a serving platter.Drizzle the Baked Potato French Fries with some veg mayonnaise.
and sriracha sauce.
Finally top it with some olives and jalapeno slices and serve the Loaded Baked Potato French Fries as an appetizer for parties.Serve Loaded Baked Potato French Fries alongside a Homemade Black Bean Burger Recipe and a Ice Tea Sangria Recipe.
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Ingredients: salt,ginger,asafoetida (hing),red chilli powder,gram flour (besan),curry leaves,dry red chillies,cumin seeds (jeera),green amaranth leaves,sesame seeds (til seeds),sunflower oil

Thotakura Undalu Recipe (Crispy Amaranth Leaves Balls), 1 inch Ginger - chopped,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,2 teaspoon Sesame seeds (Til seeds),2 Dry Red Chillies,2 cups Green Amaranth Leaves - chopped,Sunflower Oil,1 sprig Curry leaves,1 pinch Asafoetida (hing),4 tablespoons Gram flour (besan), 35, Andhra, To begin making the Thotakura Undalu Recipe, add chopped amaranth leaves in a bowl add all the ingredients mentioned next.Add little water and mix to form stick mixture.
Using your hand take little of the mixture and hold it tightly to form a ball.
Do the same for the rest of the mixture.Heat a kuzhi paniyaram pan with oil.
Once it is hot place the balls in each cavity and fry them till they become crispy.Take them out and drain oil over a paper napkin.
Heat a flat skillet with oil, Add sesame seeds and curry leaves and allow them to splutter for few seconds.Add dry red chilies and hing, let them crackle for 2 seconds, add fried amaranth balls and coat the the tempering well and serve hot.Serve the Thotakura Undalu Recipe along with Thakkali Rasam Recipe , steamed rice and Carrot Poriyal Recipe or just plain with Thakkali sadam.
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Ingredients: tomato,salt,coriander (dhania) leaves,milk coconut milk,onion,cumin seeds (jeera),ghee,oil,eggs,green chillies

Anda Bhurji Recipe, 2 tablespoons Milk - or coconut milk,Salt - to taste,1 teaspoon Cumin seeds (Jeera),3 Tomatoes - finely chopped,Coriander (Dhania) Leaves - finely chopped,2 Onions - finely chopped,2 Green Chillies - finely chopped,2 teaspoons Ghee - or oil,6 Whole Eggs - whisked, 30, North Indian Recipes, To begin making the Anda Bhurji Recipe - Spicy Indian Style Scrambled Eggs whisk the eggs in a bowl with milk and salt to taste until light and fluffy and keep aside.Into a preheated pan add ghee, the cumin seeds, onions and chopped green chillies and saute till the onions turn slightly caramelized.Once done stir in the tomatoes and saute till they have soften.
Once the tomatoes have softened, add the whisked eggs.
Turn the heat to low and keep stirring the eggs until it scrambles.It is important to cook on low heat for light and fluffy textured Anda Bhurji.Once the Anda Bhurji is cooked, stir in the chopped coriander leaves and turn off the heat.
Transfer the anda bhurji into a serving plate and serve hot.Serve the Anda bhurji for breakfast with buttered Homemade Whole Wheat Pav Recipe / Ladi Pav and Homemade Fresh Orange Juice or a wholesome and delicious lunch or dinner with a Tawa Paratha Recipe - Plain Paratha , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Indian_Style_Scrambled_Eggs_Anda_Bhurji.jpg, 10
Ingredients: salt,mustard seeds,curry leaves,foxtail millet vermicelli,onion,peanuts (moongphali),cumin seeds (jeera),turmeric powder,sambar powder,sunflower oil

Foxtail Millet Vermicelli Upma Recipe, 1 Onion - sliced,2 tablespoon Raw Peanuts (Moongphali),Sunflower Oil,1 tablespoon Sambar Powder,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 cup Foxtail Millet - vermicelli,1 teaspoon Mustard seeds,1 teaspoon Turmeric powder (Haldi),1 sprig Curry leaves, 30, South Indian Recipes, To begin making the Foxtail Millet Vermicelli Upma Recipe, place a skillet over medium heat.Add oil, sprinkle mustard seeds, cumin seeds and allow it splutter for few seconds.
Add curry leaves and allow it to crackle.
Add peanuts and fry them until they turn light brown.Add sliced onions and saute until they turn translucent.
Add sambar powder, salt and turmeric powder.You can add foxtail millet vermicelli and mix well.
Add about 1 cup of water and keep it in low flame and cook till the water evaporates.Once all water is absorbed you can give it a stir and serve hot.Serve the Foxtail Millet Vermicelli Upma Recipe along with  South Indian Coconut Chutney Recipe With Coconut Water and pair it up with filter coffee to enjoy your morning breakfast.
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Ingredients: salt,mustard seeds,fennel seeds (saunf),ajwain (carom seeds),sugar,vinegar,black pepper powder,mint leaves (pudina),cherry tomato,sunflower oil

Grilled Cherry Tomato Pickle Recipe, 1 teaspoon Sugar,3 tablespoon Sunflower Oil,Salt - to taste,1/4 teaspoon Ajwain (Carom seeds),1-1/2 teaspoon Mustard seeds,1/2 cup Cherry tomatoes - halved,3/4 teaspoon Black pepper powder,2 tablespoon Mint Leaves (Pudina) - finely chopped,1-1/2 tablespoon Vinegar,3/4 teaspoon Fennel seeds (Saunf), 40, Indian, To begin making Grilled Cherry Tomato Pickle Recipe, take a bowl, add halved cherry tomatoes, some salt, one tablespoon oil, black pepper powder.
Toss them to coat evenly.Heat a grill pan and when the pan is hot enough, grill the tossed halved tomatoes on a preheated grilling pan for 20-25 minutes.Heat a kadai and dry roast mustard seeds, fennel seeds, carom seeds together till fragrant.
Let it cool down and put it into the blender and coarsely grind the spices, and keep aside.Heat oil in a pan.
Now add grilled tomatoes, salt (if required), grounded spices, chopped mint leaves, sugar and vinegar.
Mix well and switch off the gas.Once it is cooled down, store the cherry tomato pickle into the air tight container.You can serve Grilled Cherry Tomato Pickle Recipe along with steamed rice, Coriander Chicken Roast Recipe, and Lahsuni Palak Dal Recipe (Spinach & Lentil Curry with Garlic).
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Ingredients: tomato,salt,flour (maida) plus,flax seeds ground,del monte green olives,water,virgin olive oil,dry yeast,cloves garlic,onion,tme leaves,pepper

Pissaladiere Recipe - Provencal Onion Tart Recipe, 3 tablespoon Extra Virgin Olive Oil,1 cup Tomatoes - chopped,Salt and Pepper - as needed,2 tablespoons Extra Virgin Olive Oil,1/2 cup Del Monte Green Olives - pitted,1 tablespoon Flax seeds - ground,1/2 teaspoon Active dry yeast,1-1/2 cups All Purpose Flour (Maida) - plus more for dusting,3 Onions - thinly sliced,Few sprig Fresh Thyme leaves,3 cloves Garlic - minced,1/4 cup Lukewarm Water, 135, French, To begin making Pissaladiere Recipe, in a small bowl, stir in flaxseed powder with 3 tablespoons water and keep aside.
It will thicken and fluff up in 3 minutes.In a bowl of a stand mixer fitted with a dough hook attachment, combine the yeast and flour.
Add the flax seeds mixture, oil and 1/4 cup of water.
Beat on low speed until the dough forms a ball and comes clean from the sides of the bowl.
This might take 5 to 8 minutes.Put the dough into a greased bowl and cover with plastic wrap.
Let the dough rest for 40 to 45 minutes or until  double in size.While the dough is proofing we will make the caramelized onion topping.In a large sauté pan, heat the oil over low heat.
Add the garlic and sauté for few seconds.
Add the onions and let it slowly cook until tender and lightly caramelized.
You don't want the onion to burn, but be sweet and tender.Add the chopped tomatoes and cook until all liquid is evaporated.
Season with thyme, salt and pepper and turn off the heat.
Cool down to room temperature.Preheat the oven to 200 C.Line a baking sheet with parchment paper and keep aside.The next step is to make the Pissaladiere.
 On a floured surface, roll the dough to a circle about 9 inches in diameter.Place this on the baking sheet.
Top with the onion mixture and olives.
Let it rest for 20 minutes before baking.Bake for about 30 minutes or until the crust is golden brown and the topping looks bubbly.Once done, cool slightly, slice the Pissaladiere into wedges and serve.Serve Pissaladiere as an appetizer with Cauliflower Au Gratin Recipe (French Style Cauliflower & Cheese Bake).
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Ingredients: red bell pepper (capsicum),arhar dal (split toor dal),ginger,green chilli,poha (flattened rice),paneer,water,carrot,rice flour sooji rice will also do,white urad dal (split),curd,coriander (dhania) leaves,methi seeds (fenugreek seeds),sooji (semolina rava) semolina,black urad dal,chana dal (bengal gram dal),instant oats (oatmeal)

Oats Uttapam topped with Paneer Recipe, 1 tablespoon Arhar dal (Split Toor Dal),1/4 cup Sooji (Semolina/ Rava) - semolina,1/4 cup Poha (Flattened rice),1/4 cup Instant Oats (Oatmeal),1/4 cup White Urad Dal (Split),Water - as required,1 cup Paneer (Homemade Cottage Cheese) - grated,1 Carrot (Gajjar) - grated,1/4 cup Black Urad Dal (Whole),1 Red Bell pepper (Capsicum) - chopped,2 sprig Coriander (Dhania) Leaves - chopped,1 inch Ginger - chopped,1 cup Rice flour - or Sooji Rice will also do,1 Green Chilli - chopped,1/2 cup Curd (Dahi / Yogurt),1 tablespoon Chana dal (Bengal Gram Dal),1/2 teaspoon Methi Seeds (Fenugreek Seeds), 60, Tamil Nadu, To begin making the Oats Uttapam topped with Paneer Recipe by dry roasting the rice, semolina and sooji till it becomes golden brown separately.
Keep them aside.In the same pan roast the lentils and fenugreek seeds till it becomes light brown and keep it aside.Cool the ingredients, then grind the lentil along with flattened rice into a smooth powder.
Mix this mixture into the rice and sooji mixture along with oats.Add curd and enough water to create a dosa batter consistency.
Rest the batter for about 15 minutes.Start to prep for the toppings.
Heat a skillet 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 on the skillet and it sizzles.When hot, pour a ladle full of the Instant Dosa Batter onto the skillet and just give it a light swirl to spread it just a bit.
It should be a like a thick pancake.Sprinkle a generous amount of the carrot, bell peppers and paneer filling then few chopped green chillies and ginger over the Uttapam.Drizzle some 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 is ready to be served.Serve the Oats Uttapam topped with Paneer Recipe along with Roasted Garlic Tomato Chutney and  South Indian Filter Coffee for your breakfast.
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Ingredients: salt,peanut butter,dark chocolate chips,almond meal (badam powder),coconut oil,dates,oats flour gluten free

Peanut Butter Cookie Bars Recipe-Healthy snack for kids, 1/2 cup Dates - deseeded,2 tablespoons Peanut Butter,1/2 cup Almond Meal (Badam Powder),1/4 teaspoon Salt,1 cup Oats Flour - gluten free,1 tablespoon Coconut Oil,1/2 cup Dark Chocolate Chips, 130, Continental, To begin making the Peanut Butter Cookie Bars Recipe, blend all the ingredients together until they come together as a crumbly mixture - Oats Flour, Almond Meal, Dates, Peanut Butter, Coconut Oil and Salt.
Line a baking tray with parchment paper.
Add this crumbly oats and peanut butter mixture to it and press down so that they are even.
Place this tin in the refrigerator for an hour.Meanwhile, place a saucepan on high flame with water half way in it.
Once the water comes to a boil, place a glass mixing bowl on top and add the dark chocolate chips.Add in the coconut oil and stir until the chocolate melts.
The flame can remain on medium to high so that the chocolate chips melt well.
Once all the chocolate has melted, turn off the flame.
After an hour or so, take the oats and peanut mixture out of the fridge.
Pour the chocolate mixture on top of the hardened oats and peanut mixture.Spread the chocolate evenly so that the entire contents of the oats and peanut mixture is covered with the chocolate.
Place the tray back inside the fridge again for another 30 minutes.
Once the chocolate has set, cut them into equal sized Peanut Butter bars.Serve these Peanut Butter Cookie Bars Recipe as an after school snack or pack it in their snack boxes.
You can also serve these at tea time along with a hot cup of Basil Tea.
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Ingredients: tomato,salt,elephant yam (suransenairatalu),ginger,cumin powder (jeera),green chilli,gram flour (besan),sugar,mint leaves (pudina),garam masala powder

Suran Kofta Curry Recipe - Yam Kofta Curry, 1 Green Chilli - finely chopped,Salt - as per your taste,Salt - to taste,2 cups Elephant yam (Suran/Senai/Ratalu) - washed,1 teaspoon Garam masala powder,¼ cup Gram flour (besan),3 Tomatoes - finely chopped,1 pinch Sugar,¼ cup Mint Leaves (Pudina) - washed,1 inch Ginger - finely chopped,2 teaspoons Cumin powder (Jeera), 40, North Indian Recipes, To begin making the Suran Kofta Curry Recipe, prepare all the ingredients for the kofta and keep them aside.We will begin with making the curry for the Suran kofta.Curry Base For Suran KoftaIn a  mixer jar, combine tomatoes, ginger, green chilli, and pudina leaves and grind to a fine puree along with some water.Heat a kadai on medium flame, add jeera.
Once the jeera starts to crackle, add tomato puree and stir the tomato puree for a couple of minutes.To this, add the dry masalas - cumin powder, garam masala powder, salt and a pinch of sugar.
 Bring the tomato puree masala to a boil, turn the the heat to low and simmer the tomato kofta curry for 4 to 5 minutes until the raw taste goes away and feels cooked.Once the tomato kofta curry is cooked, turn off the heat and keep aside.
Check the salt and spices and adjust to taste.
The gravy of the Suran Kofta Curry recipe is ready.For the Suran KoftaWash and peel the yam/ suran, dice and set aside.In a pressure cooker, place the diced yam, 1/4 cup of water and pressure cook for 4 whistles and turn off the heat.
Let the pressure release naturally.
 Open the cooker, drain the water, and transfer the yam/ suran into a mixing bowl and mash the suran to a smooth mixture using a potato masher.Into the mashed suran, add the besan, green chilli & ginger and salt.
Bring the suran kofta mixture together.
Check the salt and adjust the taste accordingly.
Shape the kofta mixture into small balls.Place a paniyaram pan on heat.
Add a little oil in each of the cavities.
Once the oil has heated, place the suran kofta into the cavities and pan fry them until it is golden and crisp on all sides.
Flip it upside down and continue to cook until done.
Once the suran koftas turn golden brown and look crisp they are done.
The koftas are ready.
Add these Suran koftas in to the prepared kofta curry and let them sit for at least 5 minutes before serving.
Serve the Suran Kofta Curry Recipe with Tawa Paratha Recipe (Plain Paratha) and Papad Raita Recipe for a delicious Saturday night dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Yam_Kofta_Suran_Kofta_Curry_Recipe__1600.jpg, 10
Ingredients: salt,green chilli,rice,coconut,chayote,mustard seeds,carrot,dry red chilli,curry leaves,white urad dal (split),cumin seeds (jeera),turmeric powder,chana dal (bengal gram dal),sunflower oil

Chow Chow and Carrot Kootu Recipe, 2-3 tablespoons Fresh coconut - grated,1 Dry Red Chilli,1 Green Chilli,1/2 teaspoon Mustard seeds,1 Carrot (Gajjar) - cut into cubes,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1/4 teaspoon White Urad Dal (Split),pinch Turmeric powder (Haldi),1 teaspoon Rice - raw,1 sprig Curry leaves,1 teaspoon Chana dal (Bengal Gram Dal) - soaked,1 teaspoon Sunflower Oil,2 Chayote - cut into cubes, 50, South Indian Recipes, To begin making Chow Chow And Carrot Kootu Recipe, grind the ingredients mentioned in the to grind table to a smooth paste using a mixer or hand blender and keep aside.Heat a wide , add the bite sized cut cubes of chowchow, carrot, a pinch of turmeric powder, salt and 2 cups of water and cook until the vegetables are firmly cooked.Once the vegetables are cooked, add the ground spice paste to the pan and simmer for 2-3 minutes till the kootu thickens.Add water at this stage, if the kootu is too thick.
bring it to a boil and switch off the flame.In another tadka pan, heat oil, add the mustard seeds and urad dal and let it splutter.Add the curry leaves and dry red chilli saute for a minute and add this tempering to the kootu prepared.Serve the Chow Chow And Carrot Kootu  Recipe with rotis or with Steamed Rice, Vengayam Thakali Kuzhambu, Beans Poriyal and Rice crackers to make an elaborate Tamil Saapad lunch menu on a weekend.
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Ingredients: salt,green chilli,parangikai pumpkin,mustard seeds,coconut be,white urad dal (split),curry leaves,dry red chillies,cumin seeds (jeera),coconut oil,cocunut be ground,turmeric powder

Pumpkin Erissery Recipe - Kerala Pumpkin Coconut Curry, 1 Green Chilli,2 sprig Curry leaves,3 Dry Red Chillies,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1-1/2 teaspoons Mustard seeds,3/4 teaspoon Turmeric powder (Haldi),300 grams Kaddu (Parangikai/ Pumpkin) - peeled and chopped,1 tablespoon Coconut Oil,1/2 cup Fresh coconut - grated coconut to be ground,1/4 cup Fresh coconut - to be roasted,2 teaspoons White Urad Dal (Split), 40, Kerala Recipes, To begin making the Pumpkin Erissery Recipe, we will first make the spice paste by grinding together coconut, cumin seeds and green chilli in a mixer grinder.Add a little water if required, and make it into a fine paste.
Keep aside till needed.In a heavy bottomed pan, add the chopped pumpkin pieces along with little water, salt and turmeric.
Close the lid and cook till the pumpkin is tender yet firm by mixing occasionally and the water has almost dried up.Add the coconut and spice mixture and let the Pumpkin Erissery cook for about 4-5 minutes at low heat till a nice aroma is released.
Check the taste of the Pumpkin Erissery and see if you need to adjust the spices etc according to your taste.Once done turn off the heat.In a small tadka pan, heat oil, add mustard seeds, when they crackle, add urad dal, and once the urad dal has turned golden brown add curry leaves and dry red chillies.Add coconut by constantly stirring over a medium low flame.
Let it brown slightly till aromatic.
This takes about 3-4 minutes.
Once done, add this to the Pumpkin Erissery, give it a stir and serve hot.
Serve Pumpkin Erissery with Steamed rice,  Thakkali Vengaya Sambar, Vazhakkai Varuval Recipe for a weeknight dinner or even a special weekend lunch.
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Ingredients: ghee,coconut,milk,raisins,cardamom powder (elaichi),condensed milk,sugar (

Narkel Naru Ladoo Recipe With Grated Coconut, 10 Raisins - and more to garnish,2 pinch Cardamom Powder (Elaichi),1 cup Condensed Milk,Sugar - (optional,2 cups Milk,2 teaspoons Ghee,200 grams Dessicated Coconut, 90, Indian, To begin making the Narkel Naru Ladoo Recipe With Grated Coconut, firstly heat the milk in a saucepan.Add the dessicated coconut powder in the warm milk and soak for an hour.Next, heat the ghee in a heavy bottomed pan/kadhai and saute the soaked coconut powder for 2-3 minutes or until fragrant.
Then add milkmaid to it and cook for 20-25 minutes till the mixture tends to form a lump.
If using sugar, add it at this stage.
Add cardamom powder, mix thoroughly and switch off flame.Once cooled enough to handle, grease your hands and make it into small balls (ladoo), add a few raisins while making balls and later garnish each ball with a visible raisin once done.Serve these easy to prepare Narkel Naru - Ladoo Recipe With Grated Coconut after your everyday meals as a dessert or as a snack with Masala Chai.
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Ingredients: salt,beetroot,ajwain (carom seeds),chaat masala powder,flour (maida),spinach leaves (palak),sunflower oil

Beetroot & Spinach Nimki Recipe (on named), 2 cups All Purpose Flour (Maida),Sunflower Oil - for deep frying,1 teaspoons Salt,1 cup Beetroot,1 tablespoon Ajwain (Carom seeds),1 cup Spinach Leaves (Palak) - chopped,1 teaspoon Chaat Masala Powder, 60, North Indian Recipes, To begin making the Beetroot & Spinach Nimki Recipe, we will first prepare the beetroot and spinach to make the nimki.In the juicer, add the beetroot along with some water and extract the juice.
Similarly, add the spinach, along with some water and extract the juice.
You can optionally blend the spinach directly in the mixer grinder with water and then extract the juice using a strainer.Keep the juices aside.The next step is to make the Beetroot & Spinach Nimki dough.I the master chef jar of the food processor, add 1 cup of flour, ajwain, salt and add little beetroot juice at a time to make a firm dough.
Similarly, make the spinach dough.Next, roll the dough into a large circle of about 1/4 inch thickness on a well dusted surface.Poke the rolled rough on both the sides using a fork and cut it into desired shapes.
I have cut it into diamonds.Preheat the oil for deep frying over medium heat.
Once the oil is heated add the Beetroot & Spinach Nimki into the oil and fry them in small batches until their turn crisp.
Ensure you fry on medium heat, else they will turn brown fast and not become crisp.Once done, drain the Beetroot & Spinach Nimki in paper towels.
Store them in air tight containers once cooled and serve as desired.Serve the Beetroot & Spinach Nimki as a tea time evening snack along with a cup of chai or along with a favorite dip.
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