anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,wheat flour,coriander (dhania) leaves,mustard seeds,asafoetida (hing),red chilli powder,cloves garlic,water,baking soda,curry leaves,coriander (dhania) seeds,onion,bottle gourd (lauki),cumin seeds (jeera),dry red chillies,coriander powder,turmeric powder,green chillies,sunflower oil

Lauki Ke Gatte Recipe - Whole Wheat Bottle Gourd Dumplings, Salt - as required,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Baking soda,Water - as required,Curry leaves - Few sprigs,1-1/2 cup Whole Wheat Flour,3 Dry Red Chillies,Sunflower Oil - as required,1 teaspoon Coriander Powder (Dhania),Coriander (Dhania) Leaves - Few sprigs,1 teaspoon Mustard seeds,2 Onions - chopped,6 cloves Garlic - finely chopped,4 Green Chillies - finely chopped,1 teaspoons Red Chilli powder,1 teaspoon Coriander (Dhania) Seeds,1/4 teaspoon Asafoetida (hing),1/2 Bottle gourd (lauki) - grated,1/2 teaspoon Cumin seeds (Jeera), 70, Rajasthani, To begin making Lauki Ke Gatte Recipe, firstly add all the ingredients under ‘For dumpling dough’ including bottle gourd, whole wheat flour, green chillies, garlic, turmeric powder, red chilli powder, salt, coriander powder, coriander seeds, coriander leaves and baking soda in a mixing bowl.Add some water and mix till everything comes together.
Do not knead the dough too much.Pinch medium sized balls from the dough.
Using the palms of your hands shape them into elongated dumplings.If they are big enough cut them into half to make small dumplings.Steam the dumplings for about 12 to 15 minutes or till a knife inserted comes out clean.Once it is done, the next step is to temper the dumplings.Heat oil in a heavy bottomed pan and add all the ingredients mentioned under ‘for tempering’ which includes cumin seeds, curry leaves, mustard seeds, asafoetida and dry red chillies.Once the mustard seeds starts crackiling, add the chopped onions.Saute the onions till they become translucent.
Once it is done, add the steamed dumplings in to the pan.
Mix everything properly.
Cook for another minute or two.Once done, switch off the heat and serve hot.
Serve Lauki Ke Gatte on its own or with Gujarati Kadhi for a light dinner meal.
You can also serve it as a snack with Green Chutney.
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Ingredients: tomato,red bell pepper (capsicum),ginger,stalk coriander (dhania) leaves,paneer,cloves garlic,carrot,onion,green bell pepper (capsicum),coriander powder,turmeric powder,butter,garam masala powder

Paneer Jalfrezi Recipe, 1 Onion - diced,2 Carrots (Gajjar) - diced thin,1/2 teaspoon Turmeric powder (Haldi),1 Green Bell Pepper (Capsicum) - diced,1 cup Homemade tomato puree,1 teaspoon Garam masala powder,1 inch Ginger - grated,1 teaspoon Coriander Powder (Dhania),1 tablespoon Butter - softened,2 cloves Garlic - grated,1 Tomato - diced,250 grams Paneer (Homemade Cottage Cheese),1 teaspoon Honey,1 Stalk Coriander (Dhania) Leaves - finely chopped,1 Red Bell pepper (Capsicum) - diced, 60, North Indian Recipes, To begin making the Paneer Jalfrezi Recipe, first make your  Paneer, Tomato Puree and the remaining vegetables cut and ready.Heat oil in a cooking vessel.
Once hot, add cumin seeds and allow them to splutter.
Add sliced onions and saute for 5 minutes.Heat oil in a heavy bottomed cooking pan or a Kadai, heat a teaspoon of oil.
Add the onions, ginger, garlic, bell peppers and carrots and stir fry on medium heat until they are lightly softened.Next add the tomatoes, the tomato puree, turmeric powder, garam masala powder, coriander powder, salt, red chili powder.
Stir-fry the paneer jalfrezi for 4 to 5 minutes, until you notice a thick gravy has formed and all the spices have been absorbed well into the vegetables.
 Finally add the honey, the paneer and stir it in the masala.
Check the salt and spice levels of the Paneer Jalfrezi and adjust to suit your taste.
Give the Jalfrezi a simmer for 3 to 4 minutes and turn off the heat.Transfer to a serving bowl and serve the Paneer Jalfrezi along with Raita for a weeknight dinner.
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Ingredients: cauliflower (gobi) (approximately large cauliflower),salt,poppy seeds,turmeric powder,potato (aloo),cumin seeds (jeera) black,green chillies,sunflower oil

Bengali Phool Gobhir Paturi Recipe (Cauliflower & Potatoes With Poppy Seed Paste), 1 cup Potatoes (Aloo) - cubed,1 tablespoon Cumin seeds (Jeera) - black,1/2 teaspoon Turmeric powder (Haldi),4 Green Chillies - adjust,3 tablespoon Poppy seeds,1 tablespoon Sunflower Oil,1/2 teaspoon Salt,2 cup Cauliflower (gobi) - cut into florets (approximately half of large sized cauliflower), 40, Bengali Recipes, To prepare Bengali Phool Gobhir Paturi Recipe, get the potatoes cubed and cauliflower prepared and get prep with all the other ingredients required.In a small Saucepan, add water, and bring it to boil.Once the water starts boiling, add chopped cauliflower florets.
Let it sit for 5 minutes.
Drain the water from the florets and set aside.Heat a Shallow frying pan on the stove over a medium heat.Once the vessel is hot, add cooking oil and black cumin seeds.Fry them for about 2 minutes.Add chopped florets, potatoes, turmeric powder, and salt to the pan and cook them with lid covered over a medium heat.Stir them occasionally for even cooking.
If needed, sprinkle water on top of the vegetables.
Cook over medium flame to prevent the florets from sticking to the pan.Cook until the potatoes and florets are cooked and become tender.
Do not overcook florets.
Overcooked florets will make the sabzi mushy.Meanwhile, soak poppy seeds in a cup of water for about 5 minutes.Drain the water and grind poppy seeds with green chilies to a fine paste.Add the poppy seed paste to the mixture into the pan.
Combine well.Simmer and cook the mixture until the raw smell of poppy seeds goes off.Serve Bengali Phool Gobhi Paturi Recipe with roti/chapati or as an accompaniment for rice.
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Ingredients: tomato,salt,arhar dal (split toor dal),rice,sunflower oil ghee,fennel seeds (saunf),red chilli powder,dry red chilli,curry leaves,coriander (dhania) leaves,onion,cumin seeds (jeera),cloves garlic pound,coriander powder,turmeric powder,sambar powder

Kongunadu Style Arisi Bedding Sudden Recipe, 1/2 teaspoon Turmeric powder (Haldi),2 Dry Red Chilli,2 teaspoon Sambar Powder,Salt - to taste,2 sprig Coriander (Dhania) Leaves - chopped,1 teaspoon Cumin seeds (Jeera),1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1 Onion - chopped,4 cloves Garlic - pound,1 cup Rice,1 cup Arhar dal (Split Toor Dal),1 teaspoon Fennel seeds (Saunf),Sunflower Oil - or ghee,1 Tomato - chopped,1 sprig Curry leaves, 60, Tamil Nadu, To begin making the Kongunadu Style Arisi Paruppu Sadam Recipe, wash the rice and dal together.
Soak the dal in water for at least 30 minutes.Heat a pressure cooker, add ghee or oil lower the flame, add cumin seeds and fennel seeds.
Allow it to sizzle for few seconds.Add curry leaves and allow it crackle for few seconds.
Add dry red chillies and saute for few seconds.Add pound garlic and saute till they soften.
Add onions and sauté till they turn translucent.Once the onions are caramelized and add tomatoes and sprinkle little salt and cook till they turn mushy.Add all 4 spice powders, stir and mix it well.
Add soaked rice and dal after draining the water.
Mix the rice and dal until the masala coats evenly on it.
Add about 5 cups of water and salt to taste and pressure cook for at least 3 whistles.Once the pressure releases, open the lid and give it a mix.
Sprinkle some chopped coriander leaves on top and serve hot.Serve the Kongunadu Style Arisi Paruppu Sadam Recipe along with Pavakkai Poriyal Recipe and Puli kuzhambu by the side to make it a complete meal.
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Ingredients: sugar,cloves (laung),water,rose dried red rose

How To Make Homemade Rose Syrup Recipe, 2 cups Water,1/2 cup Rose Petals - dried red rose petals,1-1/2 cups Sugar,1 Cloves (Laung), 35, Indian, To begin making the homemade rose syrup recipe, we will first clean and dry the fresh rose petals.
Skip the following process if you are using store bought dried rose petals.If they are fresh petals then clean rose petals in running water.
Dry the rose petals completely and place them on kitchen paper towels.
We will dry the rose petals in room temperature on the paper towels.
The process of drying will take a couple of days.
After a couple of days, you will notice the rose petals have become crisp and dry.
When you touch them they will break apart.Once the petals are dry, we are ready to make the rose syrup.
If you bought the store bought petals you can use it at this stage.Boil the water in a saucepan.
Place the petals in a glass bowl and pour the boiled water on top of the petals, stir for a few seconds.
Allow the rose petals to rest in the water until the water cools down.
Once the petals cool down, refrigerate the petals and water filled bowl for 12 to 15 hours.Next day, strain the water into a saucepan (your rose water will be dark red).
Place the saucepan on medium heat.
Add the sugar and clove to the rose water.
Keep stirring to dissolve the sugar.
As it heats up you will the water frothing on the top.
Gradually the foam will go away as the water begins to boil.
Once the water begins to boil, turn the heat to low and simmer for 10 minutes and turn off the heat.Allow the Rose Syrup to cool completely.
The syrup will thicken as it cools down.The Rose Syrup is now ready to be used in Ice creams, Milkshakes or Juices or even the classic Rose Milk.
You can store the Rose Syrup in a glass bottle and refrigerate it for atleast 2 months.
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Ingredients: grams cinnamon stick (dalchini),grams bay leaves (tej patta),grams cumin seeds (jeera),grams black peppercorns,grams fennel seeds (saunf),grams cloves (laung),grams dry ginger powder,grams coriander (dhania) seeds,grams cardamom (elaichi) podsseeds,nutmeg nutmeg

Punjabi Garam Masala Powder Recipe, 30 Grams Whole Black Peppercorns,50 Grams Cumin seeds (Jeera),10 Grams Cloves (Laung),10 Grams Bay leaves (tej patta),30 Grams Coriander (Dhania) Seeds,50 Grams Cardamom (Elaichi) Pods/Seeds,2 Nutmeg - whole nutmeg,10 Grams Dry ginger powder,10 Grams Cinnamon Stick (Dalchini),20 Grams Fennel seeds (Saunf), 30, North Indian Recipes, To begin making the Punjabi Garam Masala Powder Recipe, we will first get all the ingredients together and ready.Preheat a skillet on medium heat and roast all the ingredients together except the ginger powder, on low to medium heat until you can smell the aromas coming through.Make sure you keep stirring continuously, so the spices don't get burnt.
Once the spices are roasted well (about 4 to 5 minutes), turn off the heat and allow it to cool.Once the spices are cooled down, using a Food Grinder, make a fine powder of the spices.
The Punjabi Garam Masala Powder is now ready.
Store the Garam Masala in an airtight glass jar and use as and when required.
For longer shelf like, you can freeze the bottle and use it as desired.
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Ingredients: salt,cumin powder (jeera),spring onion greens,cloves garlic,virgin olive oil,jalapenos,badam (almond),onion,green chilli paste,coriander powder,cauliflower (gobi) florets,cinnamon powder (dalchini)

Moroccan Spiced Cauliflower And Almond Soup Recipe, 1/2 teaspoon Cumin powder (Jeera),2 teaspoons Extra Virgin Olive Oil,2 Pickled Jalapenos - slit,1-1/2 cups Cauliflower (gobi) - florets,2 cloves Garlic,1/4 cup Onions - roughly chopped,1/2 teaspoon Coriander Powder (Dhania),Salt - to taste,1 teaspoon Green Chilli Paste,1/4 cup Badam (Almond),2 Spring Onion Greens - chopped finely,4 Badam (Almond) - slivered or chopped (optional),1/4 teaspoon Cinnamon Powder (Dalchini), 25, African, To prepare Moroccan Spiced Cauliflower And Almond Soup Recipe, in a pressure cooker, heat olive oil and add garlic, onions, almonds and cauliflower florets along with jalapenos (or chillies if using) and sauté for about 2 to 3 minutes on medium low heat.Add the spice powders (coriander, cumin and cinnamon) along with the chili paste and fry again for about a minute.Add about 1 to 1-1/2 cups of water in the pressure cooker and close the lid.
Cook on high for about 2 whistles.If using a saucepan, cook, covered for about 15 to 20 minutes until the cauliflower is tender.Once cooked, drain the soup into a pot over a colander.Remove the slit jalapenos and blend the cooked vegetables in a blender to a smooth paste.Add the blended vegetables to the drained liquid and mix well.
 Add more water if necessary to get the consistency you want.Add salt to taste.
Bring to a boil in a saucepan and simmer for about 2 to 3 minutes.Serve garnished with almonds, scallion greens or coriander leaves/cilantro and a drizzle of chili paste.Aromatic and exotic Moroccan spiced cauliflower and almond soup recipe is ready to be served with a crusty bread like gambang.
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Ingredients: salt,mustard seeds,asafoetida (hing),tindora (dondakaya kovakkai),curry leaves,white urad dal (split),dry red chillies,onion,cumin seeds (jeera),peanuts (moongphali),coriander (dhania) seeds,sesame seeds (til seeds),sunflower oil

Gutti Dondakaya Vepudu Recipe - Andhra Style Stuffed Ivy Gourds, 4 Dry Red Chillies,500 grams Tindora (Dondakaya/ Kovakkai) - slit length wise,2 tablespoons Coriander (Dhania) Seeds,Salt - to taste,1 teaspoon Mustard seeds,2 tablespoons White Urad Dal (Split),2 tablespoons Sesame seeds (Til seeds),2 Dry Red Chillies,Asafoetida (hing) - a pinch,1 sprig Curry leaves,4 tablespoons Raw Peanuts (Moongphali),1 teaspoon Sunflower Oil,2 tablespoons Sunflower Oil,1/2 teaspoon Cumin seeds (Jeera),1 Onion - thinly sliced, 35, Andhra, To begin making Gutti Dondakaya Vepudu Recipe, wash, drain and wipe the Ivy Gourds dry with a kitchen towel.Now make a long cross slit on each Ivy Gourd length wise, keeping the base and shape of each ivy gourd intact and keep aside.Heat oil in a pan on medium flame, add the dried red chillies, urad dal and fry them until it gets golden brown in colour.
Remove and keep it aside in a plate.In the same pan, dry roast peanuts, coriander seeds and sesame seeds one by one until it turns fragrant and keep aside.Once the roasted ingredients are cool, grind them together with some salt using a mixer grinder to a course mix.Now, fill the slit ivy gourds with the roasted course mix and keep aside.Heat oil in a wide pan on medium flame, add the mustard seeds, cumin seeds and let it crackle.
Add the asafoetida, curry leaves and red chillies and let it splutter.Once it splutters, add the sliced onions and saute until it becomes slight brown.Add the stuffed ivy gourds to the pan, gently stir and cook with the lid on keeping the heat low.After a few minutes, gently turn the sides of the ivy gourds, season with salt and let it cook further for another 5 minutes with the lid on.Once the ivy gourds are cooked till crunchy texture, switch off the flame.Serve the Gutti Dondakaya Vepudu Recipe along with Steamed Rice and Andhra Style Pappu Charu Recipe for the weeknight dinner.
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Ingredients: salt,red wine vinaigrette,mint leaves (pudina),virgin olive oil,onion,cucumber,cherry tomato,pepper

Cherry Tomato, Cucumber, Onion Salad in Red Wine Vinaigrette Dressing Recipe, 1 Onion - diced,3 tablespoon Extra Virgin Olive Oil,1 Cucumber - chopped,1 sprig Mint Leaves (Pudina),Salt and Pepper - to taste,1 cup Cherry tomatoes - sliced,1/4 cup Red Wine Vinaigrette, 25, Continental, To begin preparing the Cherry Tomato, Cucumber, Onion Salad in Red Wine Vinaigrette, chop all the ingredients and keep it ready.Add all the dressing ingredients into a bowl and whisk till it combines.Add your chopped vegetables and toss well.
Check for salt and season it well.Serve the Cherry Tomato, Cucumber, Onion Salad along with Baked Frittata or an omelette to enjoy your morning breakfast.
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Ingredients: salt,green chilli,potato (aloo) skin,coconut,tapioca flour (sago) hour,sugar,coriander (dhania) leaves,cumin seeds (jeera),peanuts (moongphali),black pepper powder,turmeric powder,sunflower oil

Maharashtrian Style Kolhapuri Khichdi Recipe, 1 teaspoon Sugar,1/2 teaspoon Turmeric powder (Haldi),Sunflower Oil - for cooking,2 cup Tapioca Flour (Sago) - soaked in water for 1 hour,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1/2 cup Roasted Peanuts (Moongphali) - roasted,3 Green Chilli - chopped,5 sprig Coriander (Dhania) Leaves,1/4 cup Fresh coconut - grated,1 Potato (Aloo) - skin peeled and chopped small,1 teaspoon Black pepper powder, 155, Maharashtrian Recipes, To begin making the Maharashtrian Style Kolhapuri Khichdi soak the tapioca pearls in water for an hour and wash and rinse well.Add some water and micro wave the tapioca pearls for 5 minutes and you can also add luke warm water to soaked pearls in a bowl till it becomes soft.Grind all the ingredients mentioned in the list to a coarse paste and mix it along with sago pearls and coat well.Heat a pan with oil, add cumin seeds and allow it splutter for 10 seconds.
Add the chopped potatoes and saute them until it is cooked and crisp up.
You can add turmeric powder and black pepper powder and saute also.Once the potatoes are well cooked add the tossed sago pearls in the masala and give it a toss.
Add sugar and check for salt.
 Switch off the heat and serve hot.Serve the Maharashtrian Style Kolhapuri Khichdi along with yogurt raita and a cup of freshly cut fruits and coffee by the side for your morning breakfast.
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Ingredients: heavy whipping cream,pistachios,paneer,saffron strands,milk (full fat milk,caster sugar,milk powder,gelatin

Sandesh Panna Cotta Recipe, 2 teaspoons Gelatin,1/4 cup Milk Powder,Pistachios - chopped,1/4 cup Heavy whipping cream,1/3 cup Caster Sugar,2 pinch Saffron strands,1/3 cup Paneer (Homemade Cottage Cheese),1/2 cup Milk - (full fat milk), 20, Fusion, To begin making Sandesh Panna Cotta Recipe, grease silicon molds or bowls with flavorless oil and set aside.
(This recipe made 4 servings)In a bowl add fresh paneer, milk powder, sugar and mix thoroughly until smooth.To a saucepan add cream, milk, and saffron.Bring this to a gentle simmer and add unflavored gelatin.Whisk until gelatin melts.
Turn off and cool it slightly.Sieve the cream gelatin mixture and stir this to the paneer milk powder mix.Whisk and combine until everything blends well.Pour the panna cotta mixture into silicon moulds and refrigerate for two hours or more until set.Later unmold the sandesh panna cotta, garnish with chopped nuts to preference and serve.
Sandesh Panna cotta, goodness in every bite is ready to Indulge.Serve Sandesh Panna Cotta Recipe along with other recipe like Baked Multigrain Mathri (Crackers) with Italian Flavors.
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Ingredients: salt,ajwain (carom seeds),potato (aloo),red chilli powder,gram flour (besan),flour (maida),sunflower oil

Aloo Bhajit Recipe - Potato Bajji, Salt - to taste,1/2 cup Gram flour (besan),2 tablespoon All Purpose Flour (Maida),1/2 teaspoon Ajwain (Carom seeds),4 Potato (Aloo),Sunflower Oil - as required,2 teaspoon Red Chilli powder, 30, North Indian Recipes, To begin making Aloo Bajia, wash and peel the potatoes.
 Cut them into thin slices and immerse them in a bowl of  water till you prepare the batter for the bajia.Heat the oil in a kadai on medium flame.To make the bajji batterIn a mixing bowl, combine besan flour, maida, red chilli powder, ajwain and salt along with 1/3 cup of water.
Mix well to a make a smooth batter.
 Add a tablespoon of hot oil to this and mix it well.
This step will ensure the bajias are crisp.Add few slices of potatoes to the batter and make sure the potatoes are covered with the batter.Once the oil is hot, pick up each potato slice from the batter, remove excess batter and drop them carefully into the oil.Fry them on both sides till it is golden in colour.Drain them and put them on kitchen towel to remove excess oil.Transfer the fried bajias to a serving plate and serve.Serve the Aloo Bajjia along with Green Chutney and Masala Chai Recipe as a tea time snack.
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Ingredients: tomato,salt,red bell pepper (capsicum),cumin powder (jeera),coriander (dhania),spinach,bay leaf (tej patta),red chilli powder paprika,cloves garlic,virgin olive oil,jalapenos,sugar,onion,feta cheese,pepper,eggs

Shakshuka With Spinach & Feta Cheese Recipe, 1 teaspoon Sugar,1 Red Bell pepper (Capsicum) - finely chopped,1 Coriander (Dhania) Leaves - small bunch,1 Pickled Jalapenos - finely chopped,3 cloves Garlic - grated,1 teaspoon Cumin powder (Jeera) - roasted,1 teaspoon Red Chilli powder - or roasted paprika,1 Onion - finely chopped,2 tablespoons Extra Virgin Olive Oil,Salt and Pepper - to taste,50 grams Feta Cheese,250 grams Spinach - roughly chopped,1 Bay leaf (tej patta),1/2 cup Homemade tomato puree,5 Tomatoes - blanched and roughly chopped,4 Whole Eggs, 55, African, To begin making the Shakshuka With Spinach & Feta Cheese Recipe we first have to get all the set of ingredients ready.
Have the tomato puree ready and some tomatoes, blanched and chopped roughly.Preheat the oven to 180 C.Heat oil in a cast iron pan.
 Add the onions, garlic, chopped red bell peppers and sauté over medium heat until soft and tender.
Add in the jalapenos and spinach and cook for another couple of minutes until the spinach wilts down.Finally stir in the tomato puree, along with the chopped tomatoes, bay leaf, salt, sugar, red chilli, paprika, cumin powder and cook them all together for another 5 to 10 minutes until the spicy tomato sauce has slightly thickened.At this stage, stir in the feta cheese, check the salt and spices and adjust to suit your taste.
 Remember feta already has a lot of salt in it.Finally, crack the eggs into the tomato mixture and space them out evenly.
Place the Shakshuka into the oven and bake until the eggs are just about set and cooked from the top.
This would take about 5 to 7 minutes.
Once done, remove from the oven, sprinkle the chopped coriander leaves on the top and serve it along with a hot sauce.Serve the Shakshuka With Spinach And Feta Cheese along with whole grains like couscous or a steamed millet, and a side of Rustic Rosemary Garlic Zucchini Bread to make it a complete meal by itself.
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