anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,arhar dal (split toor dal),sunflower oil,coconut,mixed vegetables (beans,mustard seeds,jaggery,curry leaves,dry red chillies,cumin seeds (jeera),coriander powder,turmeric powder,kokum (malabar tamarind) soak water juice,sichuan peppercorns

Karwar Style Khatkhate Recipe (Mixed Vegetable Curry With Toor Dal & Coconut), 1/2 Fresh coconut - grated,1/2 teaspoon Turmeric powder (Haldi),4 Dry Red Chillies,2 teaspoons Sunflower Oil,Salt - to taste,2 cups Mixed vegetables - (beans,1/2 teaspoon Coriander Powder (Dhania),1 teaspoon Mustard seeds,2 tablespoons Jaggery - adjustable,5 Kokum (Malabar Tamarind) - soak in hot water and extract juice,8 Sichuan peppercorns,Curry leaves - few,1/2 teaspoon Cumin seeds (Jeera),1/2 cup Arhar dal (Split Toor Dal), 30, Karnataka, To begin making the Karwar Style Khatkhate Recipe, wash and pressure cook toor dal with a pinch of turmeric for 2-3 whistles.
Once cooked, mash it well and keep aside.
Dice the vegetables and cook them with enough water in a pressure cooker for one whistle.
Turn off the flame and immediately release the pressure.
They should just be cooked.
make sure you don't overcook them.Meanwhile, grind coconut, red chillies, coriander powder  and turmeric powder with little water to a smooth paste.
Add sichuan pepper and grind the paste again for few more seconds.When the vegetables are almost done, add ground coconut paste and mashed toor dal.
Add salt, kokam and jaggery.
Mix everything well and bring to boil .Finally prepare the tempering for the curry.
Heat oil in a kadhai.
Add mustard seeds, cumin seeds and curry leaves.
Cook for about a minute and then pour it on Khatkhate.
Serve Karwar Style Khatkhate Recipe (Mixed Vegetable Curry With Toor Dal & Coconut) along with Karwar Style Lasani Kadhi and Steamed Rice for a weekday meal.
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Ingredients: salt,amchur (dry mango powder),asafoetida (hing),red chilli powder,water,coriander (dhania) leaves,lemon,peanuts (moongphali),coriander powder,turmeric powder,green chillies,garam masala powder,sunflower oil

Khatti Meethi Mirchi Ki Sabzi Recipe, Salt - as required,1 teaspoon Amchur (Dry Mango Powder),Sunflower Oil - as required,Chilled water - as required,1 teaspoon Garam masala powder,2 sprig Coriander (Dhania) Leaves - chopped,1 teaspoon Lemon juice,3 tablespoon Raw Peanuts (Moongphali) - crushed,1 teaspoon Coriander Powder (Dhania),10 Green Chillies,1/2 teaspoon Asafoetida (hing),1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Red Chilli powder, 45, North Indian Recipes, To begin making the Khatti Meethi Mirchi Ki Sabzi  Recipe, first slit the chillies in half and remove the seeds.Heat oil in a wok/kadai and once the oil is hot add  asafoetida.
After 5 to 10 seconds, add the green chillies and cook it till it becomes soft.Add red chilli powder, turmeric powder, amchoor, garam masala, coriander and salt and lemon juice.
Mix it well.Once the green chillies are cooked, Add pound peanuts and mix well.Once the green chillies are soft and crispy, turn off the heat and remove it into a serving bowl and garnish with fresh coriander leaves.Serve the Khatti Meethi Mirchi Ki Sabzi Recipe along with Thepla, Lauki Raita Recipe and Panchmel Dal by the side.
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Ingredients: sunflower seeds,wheat brown bread,butter apply on bread,pumpkin seeds,dark chocolate,flax seeds,vanilla,sesame seeds (til seeds)

Chocolate Toast Recipe Topped With Pumpkin & Sunflower Seeds, 2 tablespoons Butter - softened to apply on bread,1/2 cup Dark chocolate - chopped,1 tablespoon Sesame seeds (Til seeds),1/2 teaspoon Vanilla Extract,1 tablespoon Sunflower seeds,5 teaspoon Pumpkin seeds,1 tablespoon Flax seeds,5 Whole Wheat Brown Bread,2 tablespoons Fresh cream, 30, Continental, To begin making the Chocolate Toast With Toasted Seeds Recipe, firstly trim off the edges of bread and then cut the slices diagonally into triangles and keep it aside.
Place a saucepan on low heat and add in the fresh cream, dark chocolate chunks.
Keep stirring until the dark chocolate chunks melt and you get a creamy consistency.Once all the dark chocolate melts, stir in the vanilla extract and turn off the heat.
Toast the bread slices using a bread toaster until it turns crisp and golden.
Apply some butter over these toasts and keep aside.Heat a skillet over medium heat and roast the Pumpkin Seeds, Sunflower Seeds, Sesame Seeds and Flax Seeds for about two minutes and keep aside.Place the toasted bread slices over a platter; spread the melted dark chocolate on to the toasted bread slices and sprinkle the toasted nuts on top.
The Chocolate Toast With Toasted Seeds are now ready to be served! Serve Chocolate Toast With Toasted Seeds along with a hot cup of Coffee for breakfast or an evening snack.
You can also give this to your kids for their evening snacks.
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Ingredients: salt,elephant yam (suransenairatalu),ginger,mustard oil,asafoetida (hing),coriander (dhania) leaves,ajwain (carom seeds),red chilli powder,mustard powder,onion,lemon,turmeric powder,green chillies

Bihari Suran Chutney Recipe (Bihar Style Elephant Yam Chutney), Salt - as required,Onion - for garnishing,2 tablespoons Lemon juice - freshly extracted,250 grams Elephant yam (Suran/Senai/Ratalu),1/2 teaspoon Mustard powder,1 teaspoon Red Chilli powder,2 tablespoons Mustard oil,1 inch Ginger - peeled and grated,1/2 teaspoon Ajwain (Carom seeds),1/4 teaspoon Asafoetida (hing),1/4 teaspoon Turmeric powder (Haldi),Coriander (Dhania) Leaves - for garnishing,3 Green Chillies - finely chopped, 40, Bihari, To begin making the Bihari Suran Chutney recipe, peel and chop yam into cubes.Add turmeric power and pressure cook them over medium flame in a cooker with half cup water upto four whistles and switch off.Drain the excess water and mash the yam using a potato masher or back of a heavy ladle.Heat a small pan with mustard oil over low flame and when it reaches the smoking point, switch off.Immediately, add the carom seeds, mustard powder, chilli powder, chopped green chillies, ginger and asafoetida and mix well.Pour this spiced oil into the mashed yam mixture.
Add salt and lemon juice and mix again.Let the chutney rest for 2-3 days refrigerated before you start using it.You can garnish with freshly chopped onions and cilantro just before serving.Adjust the spice taste according to your preference.Serve Bihari Suran Chutney as a side dish with your delicious lunch or dinner.
You can store it in the refrigerator and serve it everyday with your meals.
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Ingredients: salt,chicken breasts,eggs,milk,cloves garlic,basil leaves,red chilli flakes,onion,thyme leaves,pepper,flour (maida),icing sugar,butter,dried oregano

Chicken And Basil Quiche Recipe, 2 Whole Egg,300 grams Chicken breasts - cut into small pieces,1 teaspoon Dried Thyme Leaves,Salt - to taste,1 cup Milk,1 cup Basil leaves,1 Onion - chopped,1 Whole Egg,300 grams All Purpose Flour (Maida),1 teaspoon Dried oregano,100 grams Icing Sugar,1 teaspoon Red Chilli flakes,4 cloves Garlic - chopped,Salt and Pepper - to sprinkle,200 grams Butter (unsalted) - cut into small cubes and chilled,1 teaspoon Salt, 45, French, To begin making the Chicken And Basil Quiche Recipe,For the tart shellTo begin making the Chilli Lemon Paneer Tart Recipe, it is best to make the dough for the tart the previous day and allow it to rest in the refrigerator overnight.To make the tart shell, cut butter into small cubes and freeze them for about 2 hours or until solid.In a large mixing bowl, combine the flour, icing sugar, salt and butter and rub with your fingers, until the butter is fully combined and resembles a sand like texture.Add one whole egg into this sand like mixture and bring the dough together.
The dough will be sticky.Pack this dough in a cling wrap and  allow it to rest in the refrigerator overnight.Keep a 6 inch loose bottom pie tin ready.Dust some flour on the counter and begin rolling the dough, you need to roll out a thick sheet of 1 cm thickness.Carefully lift the sheet of dough and place it over the pie tin, press the dough against the base and the walls.
Let the excess dough be there as is, place this pie tin in the freezer for 30 minutes.Remove the pie tin from the freezer, cut off the excess from the edges.
 Once the edges are cut off using the fork, dock (prick) the pastry so that it doesn't puff up when it is being baked.
Bake in a preheated oven at 180 degree celsius for 20-25 minutes.Once you see a nice golden colour it indicates the shell is well baked.
Remove from the oven and allow to cool.For the chicken filling Heat a sauce pan with oil on medium heat, add onion and garlic and saute for 3-4 minutes.
Now add the chicken and cook it until its tender.
This will take a good 12-15 minutes.Add basil leaves, dried oregano, thyme and red chilli flaxes and salt to taste.Cook the mixture for at least 5 more minutes and keep it aside to cool.
For the savoury custard Beat egg and milk in a bowl till it combines, sprinkle salt and pepper.
Set aside.
To make the quiche Place the filling in the cooled tart, pour the custard over it, cover it with aluminium foil and bake again, for 20 minutes at 160 degree celsius.
Serve the Chicken And Basil Quiche along with a freshly tossed salad and a Mango Melange Drink by the side to enjoy it as a complete meal.
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Ingredients: salt,cumin powder (jeera),wheat flour,amchur (dry mango powder),asafoetida (hing),ajwain (carom seeds),methi leaves (fenugreek leaves),red chilli powder,gram flour (besan),cumin seeds (jeera),ghee the parathas,coriander powder,water bind the dough,garam masala powder,sunflower oil

Besan methi paratha recipe, 1-1/2 cups Methi Leaves (Fenugreek Leaves) - finely chopped,1 teaspoon Cumin powder (Jeera),Ghee - to cook the parathas,1 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1/2 cup Gram flour (besan),1 teaspoon Coriander Powder (Dhania),Water - to bind the dough,1/2 teaspoon Ajwain (Carom seeds),1/4 teaspoon Asafoetida (hing),2 cups Whole Wheat Flour,2 tablespoons Sunflower Oil,1 teaspoon Amchur (Dry Mango Powder), 30, North Indian Recipes, To begin making the Besan Methi Paratha Recipe, we will first make the filling for the paratha.
Heat a pan with oil on medium heat, add in the cumin seeds, ajwain and asafoetida and allow it to sizzle.
To this add the besan and allowing it to roast on medium-high heat stirring continuously.
Once the besan has turned into a light brown colour, add in the dry spices - red chilli powder, coriander powder, cumin powder, amchur powder, garam masala and salt to taste.
Mix well, and add the chopped methi leaves into the pan.
Mix well and allow the methi leaves to wilt and combine well with the besan mix.
Turn off the flame, transfer the besan methi stuffing mixture to a bowl and allow it to cool down to room temperature.
To make the dough for Besan Methi ParathaIn a mixing bowl, add the flour and salt.
Add water little at a time and knead to make a soft and smooth dough.
Once all the flour has come together, drizzle a teaspoon of oil on the top of the dough and knead for another couple of minutes.Cover the dough and set aside.
Getting ahead to make the Besan Methi ParathaHeat the roti tawa over medium heat.
To make the parathas, divide your paratha dough into 6-8 even sized balls.
Begin by rolling one out into a circle of approximately  2 inch diameter.Add a spoonful of the Besan Methi in the center of the disc.
Bring the edges of the circle to the centre, pinch and seal gently.
Lightly flatten the dough again with your palm.Lightly dust it with flour if required and gently roll it out into a circle ensuring that the stuffing stays sealed.Place the Besan Methi Paratha on to a hot tawa and cook on both the sides until brown spots appear and the paratha is fully cooked.Smear a teaspoon of ghee or oil over the Besan Methi Paratha and cook from both the sides till golden brown.
Once the Besan Methi Paratha is crisp  and golden brown, transfer to a platter and cook the remaining Besan Methi Paratha similarly.
Serve Besan Methi Paratha along with Boondi Raita, Aam Chunda Pickle Recipe - Gujarati Mango Chunda Recipe followed by Adrak Chai Recipe - Indian Style Ginger Tea for a complete breakfast.
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Ingredients: tomato,green chillies,tofu,rice,bay leaf (tej patta),asafoetida (hing),green peas (matar),cloves garlic,pink masoor dal (split),onion,garlic,cinnamon stick (dalchini),cumin seeds (jeera),ghee,oil,broccoli florets,turmeric powder,spinach leaves (palak),garam masala powder

Palak Kichadi Recipe, 1 inch Cinnamon Stick (Dalchini),1/2 cup Pink Masoor Dal (Split),1/2 teaspoon Garam masala powder - (optional),1/2 Tomato - sliced,50 grams Tofu - diced,2 Green Chillies - slit,1 Onion - finely chopped,1/3 cup Broccoli - florets cleaned,Ghee - or oil as required,3 cloves Garlic - cut into strips,1 cup Spinach Leaves (Palak) - tightly packed and cleaned,1 Bay leaf (tej patta),1/2 teaspoon Cumin seeds (Jeera),1/2 cup Rice,2 pinch Asafoetida (hing),1/4 cup Green peas (Matar),1/4 teaspoon Turmeric powder (Haldi),1 tablespoon Garlic - finely chopped, 45, Indian, To begin making the Palak Kichdi recipe, In a pressure cooker add rice, dal, broccoli, peas, turmeric, one pinch of hing, little oil and 2 -1/2 cups of water and pressure cook.In a saucepan, bring water to a boil and add the cleaned spinach leaves and let it sit for a minute in the pot while the flame is still on.
Now drain it in a colander and transfer it into a bowl of cold water.
Once its cool grind it to a paste in a mixer grinder and set aside.In a wide pan, heat some oil and add bay leaf, jeera, chopped garlic, pinch of hing, green chillies, chopped onions and saute it until the onions have started to change colour to this mixture.Once it is done, add the pureed spinach and mix everything properly.Lower the flame, add the cool dal and rice mixture into the pot and mix until combined with the palak mixture, add the chopped tofu, some water if necessary and season with salt.Also add the garam masala if using at this stage.
Cook for 2-3 minutes and turn of the flame.In a tadka pan, add some ghee/oil add sliced garlic and cook till its starts to brown, pour this onto the khichdi.Garnish with sliced tomatoes and it is ready to be served.
Serve Palak Kichdi with Lauki Raita, Avocado Raita or any other raita of your choice for a comforting weekday meal.
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Ingredients: salt,water knead,wheat flour,coriander (dhania) leaves,paneer,chaat masala powder,red chilli powder,onion,ghee roasting,coriander powder,green chillies,garam masala powder,sunflower oil

Paneer Onion Paratha Recipe, 1/2 tablespoon Red Chilli powder,Ghee - for roasting,1 cup Paneer (Homemade Cottage Cheese) - grated,1/2 tablespoon Coriander Powder (Dhania),Salt - to taste,Coriander (Dhania) Leaves - few,2 Green Chillies - finely chopped,1/2 cup Onion - finely chopped,2 cup Water - to knead,1/4 tablespoon Garam masala powder,1/2 tablespoon Chaat Masala Powder,3 cup Whole Wheat Flour,1 tablespoon Sunflower Oil,Whole Wheat Flour - for dusting, 45, North Indian Recipes, To begin making the Paneer Pyaz Paratha Recipe, we will first make the dough.
In a bowl, mix together wheat flour, salt and oil.
Add water little at a time and prepare a soft dough just as we make the dough for chapatis.
Grease your hands with oil and knead it well.
Cover it and let it rest for some time.To make the stuffing for the Paneer Pyaz Paratha Recipe; in a mixing bowl, combine the grated paneer, chopped onions, finely chopped green chillies and fresh coriander.Now add all dry spices - salt, red chilli powder, garam masala, coriander powder, chaat masala and mix everything well.Now make even size ball out of paratha dough and roll out the ball into a small circle dusting wheat flour.Add some stuffing in the centre and gather all the corners and seal it well and press it lightly.Dust some wheat flour and roll out the sealed dough into a circle as we do for chapati dough.
Don’t apply too much pressure.
Heat a tawa, on medium - high flame and put the rolled out Paneer Pyaz Paratha on it.
Let it cook a little bit on one side.Flip the Paneer Pyaz Paratha over to the other side and spread some ghee over the paratha which is half cooked.Flip it again, when the second side is half cooked and spread some ghee.Flip it again, do it couple of times till the Paneer Pyaz Paratha turns brown and is cooked well.Finally topped the Paneer Pyaz Paratha with butter and serve hot.Serve Paneer Pyaz Paratha Recipe along with Aam Ka Achaar Recipe, and Tomato Onion Tadka Raita Recipe for a quick weekday breakfast.
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Ingredients: tomato,salt,mustard seeds,brinjal (baingan eggsplant),mustard oil vegetable oil,red chilli powder,cloves garlic,dry coconut (kopra),coriander (dhania) leaves,cumin seeds (jeera),peanuts (moongphali),coriander powder,sesame seeds (til seeds),garam masala powder

Spicy Coconut Peanut Stuffed Baby Brinjal Recipe, 1/4 Dry coconut (kopra) - grated,10 Small Brinjal (Baingan / Eggplant),1 tablespoon Mustard oil - or vegetable oil,3 sprig Coriander (Dhania) Leaves - finely chopped,1 teaspoon Garam masala powder,1 teaspoon Cumin seeds (Jeera),3 cloves Garlic - thinly sliced,1 teaspoon Mustard seeds,2 teaspoon Sesame seeds (Til seeds),2 teaspoon Coriander Powder (Dhania),1 tablespoon Homemade tomato puree,1/2 cup Raw Peanuts (Moongphali),1/2 teaspoon Salt,1/2 teaspoon Red Chilli powder, 60, Indian, To begin making the Spicy Coconut Peanut Stuffed Baby Brinjal recipe, make 2 way slit in the eggplants (2 vertical slit perpendicular to each other.
Do not make the slit through till the end) and keep aside.Let us prepare the stuffing for the eggplants now.
For this, dry roast peanuts and dried coconut to a light golden brown.
Let it cool down.Now, using a food processor/chopper, grind these along with cumin seeds, coriander powder, garam masala, salt and red chili powder into a homogeneous mix.
Add in the tomato paste and chopped coriander.
Combine.Stuff the eggplants with the stuffing well and keep them in the fridge for 10 minutes so that the stuffing gets a little solid and does not ooze out when stir fried.Now, take a non stick pan and in it add in the mustard/vegetable oil.Heat it up and add in the mustard seeds.
Let the seeds splutter.Now add in the sliced garlic and roast till lightly golden.Now, add in the stuffed eggplants and toss around the tempering.
Add in the required amount of salt.Let it cook on medium high for the next 15 to 20 minutes till the eggplants start to cook and get tender.Now, place a lid on the pan and cook on simmer for another 5 to 7 minutes.
After 5 to 7 minutes, they are done and ready to serve.Spicy Coconut Peanut Stuffed Baby Brinjal tastes best when served along with flatbreads likeWhole Wheat Palak Naan Recipe, rotis, parathas or steamed rice.
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Ingredients: tomato,salt,white pepper powder,dried basil leaves,cashew nuts ground smooth paste,cloves garlic,virgin olive oil,green zucchini spiralised,onion,dried oregano

Zoodles In Tomato And Cashew Cream Sauce Recipe (Vegan), 2 teaspoons Extra Virgin Olive Oil,1/4 cup Cashew nuts - ground to a smooth paste,2 cloves Garlic,1/4 teaspoon Dried oregano,Salt - to taste,2 Green zucchini - spiralised,3 Blanched tomatoes - pureed,1 Onion - chopped,1/4 teaspoon Dried basil leaves,1/4 teaspoon White pepper powder, 20, Italian Recipes, To begin making Zoodles in Tomato and Cashew Cream Sauce Recipe (Vegan), wash and get the thin noodles ready using a manual spiralizer for zucchini and keep aside.In a saucepan, blanch tomatoes in water for 10 minutes, de-skin them and then make a puree using a mixer grinder and keep aside.Make a fine paste of the onion and garlic using a mixer grinder and keep aside.Grind the cashews to a smooth paste using little water in a mixer grinder or hand blender and keep aside.Now, heat oil in a pan on medium heat, add in the ground onion garlic paste and cook until the raw smell goes away.Add the blanched tomato puree and bring it to a rolling boil.Once the puree has reached a rolling boil, add the dried basil, oregano, salt and pepper and simmer for 5 minutes.Switch off the heat and allow the sauce to cool down to luke warm or at room temperature.
You can keep the saucepan in a cool dry place or place the saucepan in a plate with chilled water to cool it sooner.Once the sauce is cooled, stir in the cashew cream, mix properly and add the prepared zucchini zoodles.Serve the Zoodles in Tomato and Cashew Cream Sauce Recipe (Vegan) for a light weeknight dinner along with Cheese Balls With Capsicum Recipe or Poblano Chili Rellenos Recipe (Baked Cheese Stuffed Chilies) and a dessert like Struffoli Recipe.
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Ingredients: idli dosa batter,mustard seeds,gram dal (pottukadalai),cloves garlic,dry red chillies,onion,tamarind,sunflower oil

Andhra Style Erra Kaaram Dosa Recipe (Spicy Red Chilli Chutney Dosa Recipe), 4 cloves Garlic,18 grams Tamarind,1 teaspoon Mustard seeds,1 Onion,Sunflower Oil,4 cups Idli Dosa Batter,5 Dry Red Chillies,1 cup Roasted Gram Dal (Pottukadalai), 35, Andhra, To begin making the Andhra Style Erra Kaaram Dosa, prepare the batter and keep it ready.
Click on how to make the dosa batter to follow the recipe.To make the red chutney, roast the dry red chillies with a teaspoon oil on to a hot pan.
Once done grind it along with onion, tamarind, garlic into a smooth paste.
Add water to make little wet.Transfer it to a bowl.
To temper heat a small tempering pan with oil and crackle the mustard seeds for 10 seconds.Pour the crackling mustard seeds over the chutney and keep it aside.Clean the mixer and wipe all the moisture from the container and then grind the chickpeas along with the garlic to a smooth powder.Heat a dosa pan, let it get heated, take a ladle filled with the batter and smear it in a circular motion to make a thin crepe.After 10 seconds, smear the red chutney evenly on the dosa, drizzle some oil and allow it to cook for 10 seconds.
Until you see it becoming light brown.With the help of a dosa spatula try to lift the dosa and flip it over to cook on the other side.
Cook for another 10 seconds more.Place it on a serving plate and sprinkle with the garlic flavored gram flour on top and serve.Serve the Andhra Style Erra Kaaram Dosa with spicy coconut chutney and any other chutney of your choice to create a delicious breakfast.
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