anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,wheat flour,ginger,sunflower oil ghee,coriander (dhania) leaves,ajwain (carom seeds),mooli ke patte (radish greens),gram flour (besan),cumin seeds (jeera),mooli mullangi (radish),red chilli powder green chilli paste,sunflower oil

Stuffed Mooli Paratha Recipe With Radish Greens, 2-2 Whole Wheat Flour,2 teaspoons Cumin seeds (Jeera),1 teaspoon Salt,Sunflower Oil - or ghee to smear while cooking,2 teaspoon Sunflower Oil,Salt - to taste,1-1/2 tablespoons Gram flour (besan) - (optional),Mooli Ke Patte (Radish Greens) - a handful,2 teaspoons Red Chilli powder - or green chilli paste,2 Mooli/ Mullangi (Radish) - finely grated,1 teaspoon Ginger - grated,Coriander (Dhania) Leaves - a handful,2 teaspoons Ajwain (Carom seeds), 60, North Indian Recipes, To begin making the Stuffed Mooli Paratha Recipe With Radish Greens, first make the stuffing.For the stuffing:Sprinkle some salt on the grated radish and squeeze out as much liquid as possible.
Do not discard it, use it to knead the dough for the cover.Heat oil in a wide non-stick pan.Add cumin seeds and when they sizzle, add chilli powder or green chilli paste and turmeric powder.Add the radish and salt if required.
Saute on low heat till all the moisture from radish evaporates.
Stir often.Once the moisture has evaporated completely, take it off the heat and cool.Add ajwain, chopped coriander seeds, gram flour (if using) and mix.For the dough:Mix all the ingredients in a mixing bowl or the bowl of a food processor.Use the liquid leftover after squeezing out from the radish to knead a soft pliable dough.
Use water if required.Cover and keep aside for 15-20 minutes.Making Stuffed mooli parathasDust a flat working surface with some flour.Divide the dough in 8-10 parts.Roll 1 portion into a ball and flatten it using your fingers.Press and make a cavity in the centre.Place about 2 tablespoons of the stuffing in the cavity, gather the edge and seal it.Carefully roll it out into a circle about 6-7 inches in diameter.Cook on a hot non-stick griddle, using oil till brown spots are seen.Repeat with the other dough balls and rest of the stuffing.Serve Stuffed Mooli parathas on its own or with a chutney, raita or pickle of choice.
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Ingredients: tomato,salt,cumin powder (jeera),ginger,bay leaf (tej patta),red chilli powder,watermelon seeds,coriander powder,parwal,garam masala powder,sunflower oil

Parwal Masala Recipe - No Onion No Garlic Recipe, 1/2 teaspoon Cumin powder (Jeera),Salt - to taste,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Garam masala powder,300 grams Parwal - peeled and cut length wise,2 Tomatoes - chopped,1 Bay leaf (tej patta),1 teaspoon Sunflower Oil,1 inch Ginger - finely chopped,3 teaspoons Watermelon seeds, 30, North Indian Recipes, To begin making No Onion No Garlic Parwal Masala Recipe, wash and prep the parwal.
Peel the skin out of the parwal.
Peel in alternate strips so that the parwal cooks and retains its shape as well.
Cut in half and keep aside.Grind ginger, tomato and watermelon seeds into a smooth mixture.Next heat oil in a wok and saute the parwal on medium flame till they are nearly cooked.
Remove and keep aside.Now in the same wok add some more oil if required and bay leaf and add the ground tomato and ginger paste and fry till the raw smell of the tomato goes away.Add the dry masalas, red chilli powder, coriander powder, cumin powder and garam masala powder and stir in the Parwal Masala gravy.
Add the cooked parwal to the gravy and add some water.
Simmer and cook the Parwal Masala for five minutes until the masala is well coated onto the parwal.Check the salt and spices and adjust to suit your taste and turn off the heat.
Transfer the Parwal Masala to a serving bowl and serve hot.Serve No Onion No Garlic - Parwal Masala along with Jain Style Whole Green Moong Dal Subzi, Tawa Paratha and Dangar Pachadi With Grated Carrots.
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Ingredients: tomato,salt,mustard seeds,kokum (malabar tamarind),sardine fish (mathi,water,ginger garlic paste,curry leaves,fennel powder,red chilli powder ( you like spicy),coconut oil,black pepper powder,coriander powder,turmeric powder

Nadan Meen Kari Recipe (Kerala Style Fish Curry), 2 Tomatoes - pureed,1 tablespoon Coriander Powder (Dhania),1 cup Shallots - chopped,Water - as required,Salt - to taste,1 teaspoon Fennel Powder,4 tablespoon Coconut Oil,1 teaspoon Mustard seeds,1-1/2 teaspoon Ginger Garlic Paste,1 tablespoon Red Chilli powder - (add more if you like more spicy),1 sprig Curry leaves,4 Kokum (Malabar Tamarind),500 grams Sardine fish - (mathi,1-1/2 teaspoon Black pepper powder,1/2 Turmeric powder (Haldi), 45, Kerala Recipes, To prepare Nadan Meen Curry or Kerala Style Fish Curry, Clean the fish well and cut into pieces.
Add salt and turmeric powder to the fish and let it sit for 15 minutes.Then wash the fish again well.
Add 1 teaspoon of salt, 1 teaspoon red chili powder and 1/4 teaspoon turmeric powder.
Rub it all over the fish, place them inside the fridge and leave it to marinade for 30 minutes to 1 hour.Heat coconut oil in a clay pot.
When oil turns hot add mustard seeds and wait till it crackles.
Then add chopped shallots and sauté till onions turn pink.Add ginger-garlic paste and cook till raw smell of the paste is gone.Add tomato puree and cook until the puree turns thick and oil separates from the sides of the pan.Mix all the spice powder with 1 tablespoon water into a thick paste.
Add this paste into the pan and cook for about 3 minutes.Add 1 cup water and bring it to boil.
Add salt to taste and continue to boil for another 3 minutes.Now add kodumpuli and boil for another 10 to 15 minutes until the curry turns a little thick.Now add the marinated fish, reduce flame, cover and continue to cook on low flame for about 7 to 10 minutes or until the fish is cooked well.Turn off flame.
Nadan meen kari is ready to be served with steamed rice.
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Ingredients: coconut milk,salt,spring onion greens,cloves garlic,virgin olive oil,gram green beans (french beans),pomegranate fruit kernels,pomegranate sauce,pepper

Green Beans In Pomegranate Cream Sauce Recipe, 2 tablespoon Extra Virgin Olive Oil,5 cloves Garlic - chopped,1/3 cup Fresh cream,2 tablespoons Coconut milk,3 sprig Spring Onion Greens,250 gram Green beans (French Beans),Salt and Pepper - to taste,1 teaspoon Pomegranate Sauce,1 tablespoon Honey,1/3 cup Fresh Pomegranate Fruit Kernels, 25, Continental, To begin making the Green Beans In Pomegranate Cream Sauce Recipe, clean, wash and dry green beans.
Cut each bean into half lengthwise.Prepare a steamer for steaming and steam the beans in a steamer until it's just about cooked.
Remove from the steamer and keep aside.In a pan heat oil and saute chopped garlic until lightly brown in color.
Add cream, coconut milk, salt, honey, pomegranate seeds and pepper.
Bring the mixture to a brisk boil to combine the flavors and turn off the heat.Fold in the beans in pomegranate cream sauce and mix well so that beans get coated well with the sauce.Garnish with more pomegranate seeds and chopped spring onion greens.
Serve warm or cold.Serve the Green Beans in Pomegranate Cream Sauce along with Light And Creamy Broccoli Soup and Garlic Bread with Herb Butter for a weeknight dinner.
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Ingredients: peaches,cheese,bananas,britannia,granola mixed nuts,raspberries,strawberries,wheat flour tortilla

Sweet Mixed Fruits And Granola Breakfast Wraps Recipe, 1/4 cup Ripe Bananas - thinly sliced,2 Whole Wheat Flour Tortilla,1/4 cup Peaches - thinly sliced,1 teaspoon Honey,1/4 cup Fresh raspberries - roughly chopped,4 tablespoon Britannia Cream Cheese - softened,1/4 cup Strawberries - thinly sliced,1/3 cup Granola - or mixed nuts, 25, Continental, To start making Sweet Mixed Fruits And Nut Breakfast Wraps, in a small bowl add all the fruits and stir in the honey, make sure fruits are coated well.Warm up the Tortillas on a skillet and place it on a serving platter.Spread the cream cheese on the tortillas leaving an inch from the border.Arrange the prepared fruit mix one half down the center of each tortilla, sprinkle the granola.Fold the sides of each tortilla and roll to make a wrap (should look like burrito).Serve Sweet Mixed Fruits And Granola Breakfast Wraps for breakfast along with Spiced Pumpkin Smoothie.
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Ingredients: salt,mustard seeds,banana flower (vazhaipoo),coconut,sesame (gingelly) oil,curd,white urad dal (split),pearl onion (sambar onion),curry leaves,turmeric powder,green chillies

Vazhaipoo Podimas Recipe  - Banana Flower Poriyal/ Sabzi, 10 Pearl onions (Sambar Onions) - finely chopped,1/2 teaspoon Turmeric powder (Haldi),2 sprig Curry leaves,Salt - to taste,1 teaspoon Mustard seeds,1/4 cup Fresh coconut - grated,1-1/2 teaspoons White Urad Dal (Split),2 Green Chillies - chopped,1 Banana flower (Vazhaipoo) - cleaned,1/2 teaspoon Sesame (Gingelly) Oil - for cooking,3 tablespoons Curd (Dahi / Yogurt), 55, Tamil Nadu, To Begin making the Vazhaipoo Podimas/ Poriyal Recipe, first prep the banana flower.
The banana flower needs to be pruned well.The first step is to have a bowl filled with water and 3 tablespoons of yogurt/ dahi.
Mix well.
We will be pruning the banana flower and adding it to the chaas water so it does not get black.Grease your fingers and palms with oil, so the banana stem flower does not darken your nails and hands too.Separate the edible flower part which looks whitish yellow by removing the purple petals one bye one.The next step is to remove the middle bud/ stem from the flower.
You will find the two parts of the flower that is shown in the above picture.
Remove the one which is pointed in the picture.
These don't cook well.
Once done, keep placing the Vazhaipoo/ banana flower in the buttermilk.
Once you have all the flowers pruned, you can chop them.
Discard the water.Ensure the remaining ingredients are ready as well.Heat oil in a pan; add the mustard seeds and urad dal.
Allow it to crackle and the dal to turn crisp and golden brown.
Once done, stir in the curry leaves, green chillies and the chopped baby onions.
Saute the onions, until softened.
Once the onions have softened, add the coconut, turmeric powder and the chopped Vazhaipoo/ banana flower.
 You can add a few tablespoons of the buttermilk water, salt and cover the pan and cook the Vazhaipoo Poriyal until it is soft.Once the Vazhaipoo Podimas/ Poriyal is cooked, stir fry on the open to evaporate any excess water.
Check the salt and adjust according to taste.
Turn off the heat and transfer the Vazhaipoo Podimas/ Poriyal to a serving bowl.Serve Vazhaipoo Podimas/ Poriyal Recipe along with Steamed rice, Chettinad Style Poondu Rasam andKeerai Masiyal for a wholesome lunch.
It makes a perfect Indian lunch for diabetes as well.
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Ingredients: betel leaves,ice cubes,milk cold,gulkand,mixed nuts (almond pistachios)

Paan Gulkand Sharbat Recipe, 4 tablespoons Gulkand,4 cups Milk - cold,10 Betel leaves,1/2 cup Ice cubes,2 tablespoons Honey,1/4 cup Mixed nuts - (almond and pistachios), 10, Indian, To begin making Paan Gulkand Sharbat Recipe, get all the ingredients ready.Start by making a fine paste of the betel leaves with little water using a mixer grinder and take it out in a big bowl, once churned completely.Now, add the cold milk, gulkand, honey, almonds and pistachios, ice cubes and whisk slowly till the gulkand and honey dissolves well into the drink.Serve this refreshing Paan Gulkand Sharbat Recipe for your guests in summers along with Kesar Pista Mango Ice Cream Recipe and Poha Chivda.
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Ingredients: salt,coconut,ghee,black peppercorns,indian borage (doddapatre),curd,cumin seeds (jeera)

Doddapatre Tambuli Recipe (Karpooravalli Thayir Pachadi), 1/2 teaspoon Whole Black Peppercorns,Salt - to taste,1 tablespoon Cumin seeds (Jeera),1/4 cup Dessicated Coconut,1/2 cup Curd (Dahi / Yogurt),2 tablespoons Ghee,4 cups Indian borage (Doddapatre) - cleaned and washed, 30, Indian, To begin making the Doddapatre Tambuli, first thoroughly wash the doddapatre leaves and wipe them dry between kitchen towels.Then place a kadai on the heat.
Heat a tablespoon of ghee in it, and add the doddapatre leaves to the ghee.
Sauce them gently on a medium heat until they change colour and sweat.
continue to saute until all the water they release has evaporated.
The leaves will change colour and reduce to half the quantity.Take them out of the kadai and transfer them into a mixer and set the jar aside.In the same kadai, dry roast jeera and black pepper corns till the jeera turns dark in colour and aromatic.
Add these roasted spices also into the mixer jar.Add coconut, salt to the mixer too and grind it using half the quantity of yogurt, until it is a smooth paste.Transfer the paste into a serving bowl.
Top it up with the remaining yogurt and whisk until it is smoothly combined.Place a tadka ladle on the heat and melt some ghee in it.
When the ghee is warm, add the cumin seeds, allow them crackle, and pour the tempering over the tambuli.Mix well and serve child along with Steamed Rice.
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Ingredients: tomato,coriander (dhania) leaves,cloves garlic,coriander (dhania) seeds,onion,cumin seeds (jeera),black pepper powder,green chillies,salt,star anise,burger buns sliders,black pepper corns,red chilli powder,curd,chicken,lemon,butter,ginger,kashmiri dry red chillies,cinnamon stick (dalchini),cloves (laung)

Indian Chicken Keema Sliders Recipe, 1/2 kg Chicken - minced,1 Inch Ginger - chopped,Salt - to taste,2 Star anise,1/2 teaspoon Black pepper powder,3 tablespoon Coriander (Dhania) Seeds,4 Black pepper corns,4 Onions - chopped,4 cloves Garlic - chopped,1 tablespoon Lemon juice,15 Burger buns - for sliders (small),3 Kashmiri dry red chillies,2 Cinnamon Stick (Dalchini),3 Cloves (Laung),1/2 teaspoon Red Chilli powder,2 tablespoon Butter,1 teaspoon Cumin seeds (Jeera),2-3 tablespoon Coriander (Dhania) Leaves - chopped,6 Tomatoes - chopped,1-1/2 cup Curd (Dahi / Yogurt),2 Green Chillies - slit lengthwise, 60, Indian, To begin making the Indian Chicken Keema Sliders Recipe, firstly roast all the masalas including cumin seeds, cinnamon stick, cloves, black pepper corns, coriander seeds, star anise and Kashmiri dry red chillies at low heat in a flat pan till fragrant.
Set it aside.Once cool, powder them or pound in a pestle and mortar.
Heat the oil in a pan on medium-high flame.Once the oil is hot and simmering, add the onion, ginger, garlic and green chillies.Keep and eye on it and keep sautéing for about 15-20 minutes till the onions moisture and start to turn brown.Reduce the flame to low, add the ground spices.
Saute for 20 seconds and add in the onions.
Add the chopped tomatoes with their water and keep cooking till the tomatoes soften and turn mushy.If the mixture is burning, add a splash of water.
This should take another 10 minutes.
Add yogurt in 3 batches.
Mixing well every time you add the yogurt.Cook for about 2 minutes.
Next add in the chicken keema and with your ladle break any clumps and mix well.Do this step quickly before the chicken starts to cook to avoid lumps.
Add water if required, cook the chicken in the spices for about 10-15 minutes till the curry starts to simmer.Once it simmers (bubbles on the surface) cook for another 5 minutes to ensure its done.
Finish with juice of one whole Lemon and Coriander Leaves.Toast the slider buns with little bit of butter.
Scoop the chicken keema inside and serve.Serve Indian Chicken Keema Sliders along with other starter such as Paneer Tikka and a chilled glass of your favourite Mocktail for house parties.
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Ingredients: salt,coconut,mango (ripe) (reserve the seeds),jaggery,red chilli powder,curry leaves,mustard seeds ground using mortar pestle spice grinder,turmeric powder

Pazhutha Manga Pachadi Recipe - Kerala Style Ripe Mango Curry, 2 teaspoons Mustard seeds - ground coarsely using a mortar pestle/ spice grinder,3 tablespoons Fresh coconut - grated,2 sprig Curry leaves,Salt - to taste,1/2 tablespoon Jaggery - powdered,2 Mango (Ripe) - peeled and chopped roughly (reserve the seeds),1 teaspoon Red Chilli powder - (add according to taste),1 teaspoon Turmeric powder (Haldi), 35, Kerala Recipes, To make the Pazhutha Manga Pachadi Recipe, first place the chopped mangoes, salt, red chilli powder, haldi powder, mustard powder, curry stalks, coconut and jaggery in a saucepan, along with 1 cup water.Place the saucepan on high heat and bring it to a boil.
Lower the heat to medium, cover the saucepan and cook for about 10 minutes until the mangoes are softened.Next, stir it, check for salt and mash the mangoes lightly, still leaving some chunks and the seeds in the pan.
Turn off the heat and serveServe Pazhutha Manga Pachadi along with Steamed Rice and Kerala Style Kappa Ulathiyathu Recipe (Tapioca Stir Fry Recipe) for a complete meal.
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Ingredients: chocolate bar,chocolate shavings,heavy whipping cream,milk,espresso powder,corn flour flour,caster sugar,cocoa powder,cherries

Chocolate Espresso Custard Pudding Recipe, 1/2 cup Heavy whipping cream,1-1/2 tablespoons Cocoa Powder,2 tablespoons Corn flour - or flour,Chocolate Shavings - for garnish,Fresh Cherries - for garnish,1/4 cup Caster Sugar,4 tablespoon Chocolate Bar - finely chopped,1 tablespoon Espresso Powder,2-1/2 cups Milk, 50, Continental, To begin making the Chocolate Espresso Custard Pudding Recipe, in a small bowl, mix in 1/2 cup of milk with cocoa powder and cornstarch.
Whisk using a hand mixer to avoid lumps.
Run this mixture through a strainer and set aside.Add milk to a saucepan and bring it to boil.
Once the milk starts to boil, reduce the heat and whisk in sugar and espresso powder.Stir continuously to avoid scorching the bottom of the sauce pan and cook for 3-4 minutes on low flame.
Now add in semi-sweet chocolate along with cocoa and cornstarch mixture.
Stir until the chocolate pudding starts to thicken and coat back side of the spoon.
Run this mixture through a strainer to avoid lumps and pour it into the desired cups or glasses.Chill the chocolate espresso pudding in the refrigerator for at least 4 hours until set.Once set serve Chocolate Espresso Custard Pudding garnishing with swirl of whipping cream topped,  fresh cherry and Luvit Crazy Pops or you can even garnish with chocolate curls.Serve the Chocolate Espresso Custard Pudding Recipe as a dessert party recipe or on a special occasion like Valentine Day and your loved ones will surely love this recipe.Serve Chocolate Espresso Custard Pudding as dessert after a meal of Baked Pasta Recipe with Paneer and Spinach, Garlic Knot Recipe and  Lavender Lemonade Cooler Recipe.
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Ingredients: cashew nuts,pistachios,ghee,jaggery,milk coconut milk vegan option,badam (almond),cardamom powder (elaichi),dates

Karnataka Style Utthatthi Payasa Recipe - Dry Dates Kheer, 3 Dates - deseeded and cubed for garnish,1/4 cup Jaggery - grated,2 cups Milk - or coconut milk for vegan option,1 tablespoon Cashew nuts,1 cup Dates - deseeded and finely chopped,1/2 tablespoon Pistachios - chopped,1 teaspoon Ghee,1/2 tablespoon Badam (Almond) - chopped,1/2 teaspoon Cardamom Powder (Elaichi), 35, Coastal Karnataka, To prepare Karnataka Style Utthatthi Payasa Recipe, deseed the dates and chop them into small pieces.
In a mixer-jar, add dates, a cup of milk and grind them into a fine paste.Mix the ground date paste with the remaining cup of milk.
Add cardamom powder and combine them well.Heat this payasa on medium flame and bring it to a brisk boil.Once it starts boiling, switch off the flame.In a small pan, add ghee and heat it over a medium flame.
Add cashews and fry until they turn golden.Season uttatthi payasa recipe with fried cashews and chopped pistachios and almonds.Serve Karnataka Style Utthatthi Payasa Recipe for dessert after meal of Keerai Sambar, Steamed Rice and Chow Chow Thoran or serve it as part of a festive meal.
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Ingredients: cashew nuts,gram foxtail millet,ghee,milk,badam (almond),sugarcane juice

Sugarcane Kheer Recipe - Sugarcane Kheer Recipe, 2 tablespoon Badam (Almond) - crushed,2 tablespoon Ghee,2 tablespoon Milk,250 gram Foxtail Millet,1 liter Sugarcane Juice,2 tablespoon Cashew nuts - crushed, 50, North Indian Recipes, To begin making the Ganne Ke Ras Ki Kheer Recipe, firstly soak the millet for about half an hour.Heat a pressure cooker and add sugarcane juice, let it be on a medium heat and bring the juice to a boil.Add 2 tablespoons of milk to remove and impurities, by using a ladle remove the foam from the top and throw it away.
 Once that is done you can add the millet and cover and let it cook.
Keep stirring at regular intervals and cook till you get your desired consistency.Pressure cook it for 3 whistles and turn off the heat and keep it aside.
Release the pressure naturally.
Once you open, add water to adjust the consistency.
Once done, keep it aisde.For the tempering, add ghee in a tadka pan.
 Add cashews, almonds and cook till they become golden brown.
Pour this on the kheer and give it a mix.Serve the Ganne Ke Ras Ki Kheer after your delicious meal of Sarson Ka Saag and Makki Ki Roti with a dollop of homemade butter for a winter weekday meal.
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Ingredients: salt,wheat flour,jaggery,sooji (semolina rava),sunflower oil

Kaanole Recipe (Maharashtrian Steamed Wheat Flour Sweet), 1/4 cup Jaggery - grated,1-1/2 cup Whole Wheat Flour,1 tablespoon Sooji (Semolina/ Rava),Salt - a pinch,2 tablespoons Sunflower Oil, 50, Maharashtrian Recipes, To prepare Kaanole Recipe (Maharashtrian Steamed Wheat Flour Sweet), in a bowl take grated Jaggery and add some warm water to it to dissolve the Jaggery.
Stir well.
Filter the jaggery dissolved water for impurities if any.Take wheat flour in a another bowl, add suji and a pinch of salt and oil to the flour and using this Jaggery water, knead into a soft dough.
Add more water if needed while kneading the dough.Cover the dough and keep aside for 10-15 minutes.Pinch a small portion of the dough and make a ball shape.Roll it out using a rolling pin to a circular shape by applying few drops of oil on the rolling board.Now apply oil and fold it to half , again apply some oil and then fold one more time to form a triangle or cone shape.Make all the Kaanole in similar way and keep them in a greased container and cook in a pressure cooker for 3 whistles, oe steam them in an idli steamer for 20 minutes or till done.Serve Kaanole Recipe (Maharashtrian Steamed Wheat Flour Sweet) with either green chilli pickle or along with Appe Payasa.
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