anandhuvasudev/southindiandish huggingface dataset:
Ingredients: cashew nuts,salt,tomato,coriander (dhania) leaves,red chilli powder,chicken bless,ginger garlic paste,coriander (dhania) leaves,onion,lemon,black pepper powder,mint leaves (pudina),eggs,turmeric powder,green chillies,garam masala powder,sunflower oil

Spicy Minced Chicken Keema Balls Curry Recipe, 1 Onion - sliced,3 Green Chillies,Salt - as required,1/4 teaspoon Black pepper powder,1 teaspoon Ginger Garlic Paste,1 teaspoon Garam masala powder,1 Tomato - finely chopped,1 teaspoon Lemon juice,250 grams Chicken - boneless and minced (cleaned and washed),1 Whole Eggs,5 Coriander (Dhania) Leaves,6 Cashew nuts,1 tablespoon Sunflower Oil,5 Mint Leaves (Pudina) - chopped,5 sprig Coriander (Dhania) Leaves - finely chopped to garnish,1 teaspoon Turmeric powder (Haldi),2 Onions - finely sliced,1 teaspoon Red Chilli powder - (adjust according to your choice), 30, North Indian Recipes, To begin making the Keema Balls Recipe, we will first make the Keema Balls.
To make the keema balls, in a mixer-jar, combine, boneless chicken pieces along with fresh coriander leaves, green chillies, ginger garlic paste, cashew nuts, egg yolk, and salt and grind it to smooth paste in a grinder.
Transfer the keema mixture into a bowl and shape the keema into lemon sized balls.Heat oil in a kadai, on medium flame, deep fry the keema balls in the hot oil until it turns into a nice brown colour.
 Drain on absorbent paper and set aside.
 For the masalaIn a pan heat oil on medium flame, add the onions and fry until it turns golden brown.
This will take a good 4-5 minutes.
Once the onions turn brown, add ginger garlic paste and fry until the raw smell goes off.Add chili powder, turmeric powder, garam masala powder, pepper powder, a pinch of salt and continue to cook.
Now that the onions and the masalas have come together, add chopped tomatoes, and cook till they turned mushy.
Add the prepared keema balls, sprinkle some water and cover and cook for 5 minutes.
Turn off the flame, add  lemon juice and chopped coriander leaves to garnish.
You will have a semi-gravy for the Keema Balls RecipeServe Keema Balls Recipe along with phulkas or whole wheat lachha paratha for a weeknight dinner.
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Ingredients: tomato,salt,green chilli,coriander (dhania) leaves,sev variety,coconut,mustard seeds,asafoetida (hing),carrot,curry leaves,sugar,onion,lemon,cumin seeds (jeera),peanuts (moongphali),poha (flattened rice) variety,sunflower oil

Dadpe Pohe Recipe (Maharashtrian Poha), 1 teaspoon Sugar,1 tablespoon Lemon juice,1 Green Chilli - finely chopped,2 tablespoons Fresh coconut - grated,2 teaspoons Sunflower Oil,1/2 Carrot (Gajjar) - grated,Salt - to taste,1 Tomato - finely chopped,1 tablespoon Coriander (Dhania) Leaves - finely chopped,1 teaspoon Mustard seeds,2 tablespoons Sev - thin variety,1 Onion - finely chopped,2 tablespoons Raw Peanuts (Moongphali),2 cups Poha (Flattened rice) - thin variety,1 sprig Curry leaves,1/4 teaspoon Asafoetida (hing),1/2 teaspoon Cumin seeds (Jeera), 17, Maharashtrian Recipes, To begin making the Dadpe Pohe Recipe, dry roast the thin variety of poha or flattened rice and keep aside.Save a teaspoon of chopped onions, tomato, grated carrot and grated coconut for the garnish later.Now take a bowl, add the roasted poha, chopped onion, tomato, grated carrot, grated coconut, lemon juice, sugar and salt and mix well with the hands.
Leave it to soak in the juices for 10 minutes.Heat oil in a small tadka pan, add the mustard seeds, asafoetida and let it crackle.Add the curry leaves and let it splutter.
Add the green chili, peanuts and saute until the peanuts are roasted well.Add this tadka over the softened poha and mix well.To serve, take a portion of the prepared Dadpe Pohe Recipe in a bowl or plate, garnish with the remaining chopped onion, tomato, grated carrot, grated coconut, coriander leaves, nylon sev.Serve Dadpe Pohe along with hot Masala Chai and Linzer Cookies for your everyday breakfast.
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Ingredients: salt,sunflower oil,onion powder,mozzarella cheese,cloves garlic,garlic,chicken,eggs,black pepper powder,flour (maida),wheat bread crumbs,dried oregano

Garlic Chicken Cheese Balls Recipe, Sunflower Oil - for deep frying,1 tablespoon Black pepper powder,Salt - to taste,8 to 10 cloves Garlic - minced,2 teaspoons Dried oregano,Mozzarella cheese - ,250 grams Chicken - minced,1/2 cup All Purpose Flour (Maida),1-1/2 teaspoon Garlic - finely chopped,1 tablespoon Onion powder,3/4 cup Whole Wheat Bread crumbs,2 Whole Eggs - beaten, 35, Continental, To begin making the Garlic Chicken Cheese Balls Recipe, prep all the ingredients mentioned.In a wide bowl, add minced chicken, onion powder, minced garlic, finely chopped ginger pieces, pepper powder, oregano, salt to taste and mix well.In a frying pan, heat oil for deep frying.Make lemon sized balls of the chicken mix.
Place a small cube of mozzarella cheese in the center and roll well into a neat balls.Coat the chicken balls with all-purpose flour first, then dip it in beaten eggs and finally coat bread crumbs.
Repeat this step to make all the chicken and cheese balls.Once the oil is hot, reduce heat to medium.
Drop the rolled balls 2 to 3 at a time into the oil and deep fry until golden brown.
Remove from oil and drain them on an oil absorbent paper to absorb excess oil.Serve Garlic Chicken Cheese Balls Recipe immediately with any dipping sauce of your choice, like Roasted Tomato Sauce or Peanut Chilli Dipping Sauce.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Garlic_Chicken_Cheese_Balls.jpg, 12
Ingredients: paneer,milk,saffron strands,sugar,edible silver foilleaf (chandi ka vark),cardamom powder (elaichi),pistachios pound,badam (almond) pound

Kesar Paneer Ki Kheer Recipe - Cottage Cheese Milk Pudding, 4 Badam (Almond) - pound,1 Edible Silver Foil/Leaf (Chandi Ka Vark) - for garnishing,1/2 teaspoon Cardamom Powder (Elaichi),1/4 cup Sugar,15 Saffron strands,4 Pistachios - pound,1 liter Milk,1 cup Paneer (Homemade Cottage Cheese) - crumbled, 60, North Indian Recipes, To begin making the Paneer Ki Kheer Recipe, heat the milk in a heavy bottomed pan and bring the milk to a boil.
Once the milk comes to a boil, turn the heat to low and start condensing the milk until it becomes half its quality.This process of condensing the milk will take about 25 to 30 minutes on medium heat.After about 25 to 30 minutes, when the milk has condensed to half its quantity, add the saffron strands, sugar, cardamom and the crumbled chenna.Simmer Paneer Ki Kheer until it has thickened to a desired consistency, about 5 minutes.
Once done, turn off the heat.Transfer the Paneer Ki Kheer in the serving bowl, garnish with almond and pistachio and silver leaf.Serve Kesar Paneer Ki Kheer as a dessert after your everyday meal of Jodhpuri Aloo, Ajwain Puri, Boondi Raita and Satvik Carrot Sprout Salad.
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Ingredients: ghee,water,sugar,cardamom powder (elaichi),pistachios slivers,instant oats (oatmeal)

Microwave Oats Milk Halwa Recipe, 2 tablespoon Pistachios - slivers,1 cup Instant Oats (Oatmeal),1/3 cup Sugar,2 teaspoon Ghee,2 cups Water,1/2 tablespoon Cardamom Powder (Elaichi), 20, Indian, To begin making Microwave Oats Milk Halwa Recipe, in a Mixer grinder and add oats and water.
Blend well until  you get a smooth texture.Place a thin muslin cloth or cotton cloth over a bowl and pour the mix in.Squeeze well and discard the little oats pieces left behind on cloth.
Oats Milk is ready.
The recipe yields about 1.5 cups of oats milk.For HalwaTake a microwave safe glass bowl and brush it with ghee.Add ghee and the pistachios.
Mix well and microwave for a minute to toast.Take out and add oats milk, sugar, cardamom and mix well.
Adjust the sugar to suit your taste.Microwave on high for 4 minutes in bursts of 1 minute.
Stir well after 2 bursts.
and continue for 2 more minutes in microwave oven.Take out and add a teaspoon of ghee on top to get a better flavor and serve.Serve Microwave Oats Milk Halwa Recipe during evening or after a meal of Palak Tovve or Palak Dal, Besan & Atta Ki Roti and Boondi Raita Recipe Spiced With Black Salt.
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Ingredients: tomato,salt,sunflower oil,green chilli,bajra dosa batter,idli rice,britannia cheese cubes,red chilli powder,cloves garlic,carrot,britannia cheese classic,onion,methi seeds (fenugreek seeds),bajra (seeds),beetroot,white urad dal

Cheesy Veg Paniyaram Recipe With Cheesy Tomato Chutney, 2 cups Bajra Dosa Batter,1 Carrot (Gajjar) - grated,1 Green Chilli,3 teaspoons Salt,Salt - to taste,2 cups White Urad Dal (Whole),3 Tomatoes - finely chopped,1 tablespoon Methi Seeds (Fenugreek Seeds),2 cups Bajra (seeds),1 Onion - finely chopped,1 Beetroot - small,1/2 teaspoon Red Chilli powder,3 cloves Garlic,2 tablespoons Britannia Cheese Spread - Classic,1 cup Idli Rice,6 Britannia Cheese Cubes - grated,Sunflower Oil - as required, 25, South Indian Recipes, To begin making Cheesy Veg Paniyaram Recipe first have the bajra dosa batter ready.
To make the Bajra Dosa BatterWash and soak the Bajra and Rice separately with enough for 6 hours.
Wash and soak the urad dal and methi seeds as well for six hours.
After six hours add the urad dal and methi into a blender and blend into a smooth paste adding very little water.Grind the rice and bajra as well into a smooth batter and add it to the urad dal batter, mix salt and leave to ferment overnight.The batter would have increased in size.
You can refrigerate the batter and use it as and when required.To make the Cheesy Veg PaniyaramTake one cup of the bajra dosa batter and  add some finely chopped onions, grated carrots, grated beetroot, grated Britannia cheese cubes into the batter.
The batter and cheese have some salt it in, so no need to add any more salt.Pre heat a paniyaram pan and drizzle some oil into each cavity.
Once the oil is hot add a spoonful of batter into each cavity.
All the cavities should be three fourth full.
If you add too much batter the paniyarams would not cook through properly.Cover and steam cook the Cheesy Veg Paniyaram for about two minutes till they turn golden brown.Remove the cover and turn the paniyarams with the help of a spoon or fork and allow to cook on the other side as well.Do not cover after you have flipped the paniyarams.
This will help crisp the paniyaram and make it delicious tasting.Once the Cheesy Veg Paniyaram are cooked completely and turned golden brown on all sides remove them onto a plate and serve.To make the Cheesy Tomato ChutneyInto a preheated pan add some oil.
Once the oil is heated add the onion, green chillies and garlic and saute till the onions are cooked and caramelized.
Once done add the tomatoes and saute till the tomatoes turn mushy.After the tomatoes are cooked add the red chilli powder and salt to taste and mix.
Turn off the heat and allow the tomato onion mixture to cool.Once cooled add the tomato onion mixture into a blender along with the cheese spread and blend to make a smooth puree.
Remove the Cheesy Tomato Chutney into a serving bowl and serve.Serve the Cheesy Veg Paniyaram along with the Cheesy Tomato Chutney as a delicious snack for kids or even as an appetizer for parties.
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Ingredients: tomato,cheese,salt,red chilli flakes paprika,nutralite cheesy garlic mayo,cloves garlic,nutralite garlic oregano,coriander (dhania) leaves,onion,green bell pepper (capsicum),eggs,green chillies,garam masala powder,pepper

Spicy Indian Style Masala Frittata Recipe, 1 Tomato - chopped finely,1 tablespoon Nutralite Garlic & Oregano Spread,2 Green Chillies - chopped finely,1/4 Red Chilli flakes - or paprika,Salt and Pepper - to taste,1 clove Garlic - minced,1 Onion - sliced thinly,1 tablespoon Nutralite Cheesy Garlic Mayo,3 Whole Eggs - whisked,2 - 3 sprig Coriander (Dhania) Leaves - roughly chopped,1/4 teaspoon Garam masala powder,2 tablespoon Cheese - grated (optional),1 Green Bell Pepper (Capsicum) - sliced thinly, 45, Italian Recipes, To begin making the Spicy Indian Style Masala Frittata Recipe, prepare all your vegetables by chopping them and keeping them ready to be used.
Then, in a small bowl, whisk the eggs together with a tablespoon of milk, Nutralite Cheesy Garlic Mayo till they are nice and frothy.
Set aside till required.Heat a tablespoon of Nutralite Garlic and oregano spread in a  skillet or pan over medium heat.
Add the sliced onion and saute till soft and light golden in color.
Next add the chopped garlic and green chillies and sauté for few seconds.Next add the capsicum, tomato and sauté till the tomatoes are just slightly wilted.
Add salt, pepper, garam masala, paprika (if using) and spread the vegetable mixture evenly over the surface of the pan.Reduce the heat to low, pour the whisked eggs evenly all over the vegetables.
Allow it to cook on a low flame, until the edges begin to slightly cook and get firm.
At this stage, the top will still be uncooked.Sprinkle the grated cheese and chopped coriander on top and cook until the Indian Style Masala Frittata is completely cooked through.
You can optionally fold the Indian Style Masala Frittata or cover it with a lid for the top to get cooked faster.Serve Spicy Indian Style Masala Frittata along with Apple Almond Date Smoothie Recipe for a wholesome breakfast.
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Ingredients: salt,brown sugar (demerara sugar) light brown,eggs,milk,baking soda,sugar,vanilla,chocolate chips semi sweet,flour (maida),butter

Giant Skillet Cookie Recipe, 2 cups All Purpose Flour (Maida),1 teaspoon Baking soda,2 teaspoons Vanilla Extract,1 Whole Egg,3/4 cup Brown Sugar (Demerara Sugar) - light brown,1/2 teaspoon Salt,3/4 cup Butter (unsalted) - softened,1-1/2 Cup Milk,1/2 cup Sugar,Chocolate chips - semi sweet (as required), 45, Continental, To begin making the Giant Skillet Cookie recipe, preheat oven to 200 C degrees.In a medium bowl, whisk together flour, baking soda, and salt; set aside.In the bowl, cream butter and sugars until mixture is light and fluffy, about 2 minutes.
Add egg and vanilla; mix until they are fully incorporated.
Add flour mixture, and beat until just combined.
Stir in chocolate chips.Add egg and vanilla; mix until they are fully incorporated.
Add flour mixture, and beat until just combined.
Stir in chocolate chips.Transfer dough to a 10-inch ovenproof skillet, and press to flatten, covering bottom of pan.
Bake until edges are brown and top is golden, 25 to 30 minutes.Don't overbake; it will continue to cook a few minutes out of the oven.
Transfer to a wire rack to cool, 15 to 20 minutes.
Cut into 8 wedges.
Serve warm; top each wedge with a scoop of ice cream and some caramel sauce.Don't overbake; it will continue to cook a few minutes out of the oven.
Let it cook down Serve with a scoop of ice cream.Serve Giant Skillet Cookie along with Espresso Coffee or Masala Chai as your tea time snack.
You can also cut it and pack in your kids snack box.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/garimasgautam-gmail.com/Giant_Skillet_Cookie_edited1.jpg, 10
Ingredients: salt,hung curd (greek yogurt),parangikai pumpkin,asafoetida (hing),coriander (dhania) leaves,sugar,sunflower oil (or ghee),cumin seeds (jeera),groundnut powder,green chillies

Lal Bhoplyacha Bharit Recipe (Red Pumpkin Raita), 1 teaspoon Sugar,250 grams Kaddu (Parangikai/ Pumpkin) - peeled and chopped,Coriander (Dhania) Leaves - few,1 teaspoon Cumin seeds (Jeera),1 tablespoon Sunflower Oil - (or ghee),3/4 cup Hung Curd (Greek Yogurt) - whisked (adjust),2 tablespoons Groundnut powder - roasted,Salt - Salt to taste,1/4 teaspoon Asafoetida (hing),2 to 3 Green Chillies - chopped, 25, Indian, To begin making the Lal Bhoplyacha Bharit, steam or microwave the pumpkin till soft.
Drain any excess water from it.Roughly mash the pumpkin pieces, leaving some chunks.
Cool it down.Add curd, salt, sugar, groundnut powder and mix everything well.In a tadka pan, heat ghee.
Add the cumin seeds, hing and green chillies.
Pour this tempering over the raita, mix and serve.Serve Lal Bhoplyacha Bharit with roti for a light weekday lunch or with Bhagar or Sabudana Khichdi for a fasting feast or serve it with Kala Vatana Amti and Phulkas.
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Ingredients: salt,arhar dal (split toor dal),green chilli,mustard seeds,ghee,jaggery,cloves garlic,curry leaves,cinnamon stick (dalchini),cumin seeds (jeera),cardamom powder (elaichi),turmeric powder,cloves (laung)

Gujarati Style Osaman Dal Recipe, 1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,4 cloves Garlic - sliced,1 cup Arhar dal (Split Toor Dal),1 Green Chilli - chopped,1 teaspoon Cardamom Powder (Elaichi),2 Cloves (Laung),1 tablespoon Jaggery,1 sprig Curry leaves,Ghee - for tempering, 35, Gujarati Recipes﻿, To begin making the Gujarati Osaman Dal Recipe, in a pressure cooker combine the toor dal with water, turmeric powder and salt, pressure cook for 4 whistles.Once done, switch off the heat, allow the pressure to release naturally.
Open the lid and start mashing the dal to bring the dal and water together.
Heat a tadka pan with ghee on medium flame, add mustard seeds, cumin seeds, cloves, cinnamon stick and cardamom powder and allow it to splutter in the oil for a few seconds.
Add the jaggery and allow it to melt into the mixture.
Once the jaggery has melted, add curry leaves, green chillies,and garlic and saute for few seconds.
Add toor dal mixture and mix well.
Add salt as needed and stir into the Gujarati Osaman Dal.
Serve the Gujarati Osaman Dal Recipe along with Steamed Rice, Sweet & Spicy Raw Papaya Moongfali Ki Subzi Recipe by the side.
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Ingredients: salt,rosemary,mozzarella cheese,virgin olive oil,basil leaves,black pepper powder,toothpicks,cherry tomato,balsamic vinegar

Tomato Mozzarella Bites Recipe, 20 Cherry tomatoes,20 Toothpicks,Salt - to taste,Black pepper powder,20 Basil leaves,1 tablespoon Balsamic Vinegar,20 Mozzarella cheese - cut into small pieces,1 teaspoon Extra Virgin Olive Oil,1 teaspoon Rosemary - for garnish, 10, Italian Recipes, To make these easy Tomato Mozzarella Bites recipe, wash tomatoes and basil thoroughly.Now place a tomato, basil leaf and mozzarella piece each on a toothpick.Place on serving plate and whisk together with olive oil and vinegar.Now sprinkle some salt, black pepper powder and rosemary.Now this delicious Tomato Mozzarella bites is ready to serve.
Bite everything off the toothpick all at once for a nice flavorful starter.Serve the Tomato Mozzarella Bites Recipe as a Starter along with Minestrone Soup Recipe and Roasted Eggplant & Olive Lasagna to make it a meal for your sunday lunch.
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Ingredients: sweet spicy red chilli sauce (tomato chilli sauce),salt,spring onion greens,virgin olive oil,chilli vinegar,onion,classic mayonnaise (with eggs),baby potatoes,black pepper powder,green bell pepper (capsicum),english mustard sauce

Mustard Mayo Baby Potato Salad Recipe, 2 teaspoons Extra Virgin Olive Oil,1/2 tablespoon English Mustard Sauce,Salt - to taste,Spring Onion Greens - to garnish,1 Onion - finely chopped,1 teaspoon Chilli vinegar,15 Baby Potatoes,1/4 cup Green Bell Pepper (Capsicum) - finely chopped,1 tablespoon Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce),2 tablespoons Classic Mayonnaise (With Egg),1 teaspoon Black pepper powder, 35, Continental, To begin making the Mustard Mayo Baby Potato Salad, wash the potatoes thoroughly.
Boil the potatoes in the pressure cooker.Pressure cook for 1 whistle turn off the flame.
Release the pressure.
Drain the potatoes, peel them and set aside.In a pan heat olive oil on medium flame, add the onions and capsicum, saute for 3-4 minutes, we wanted them to be cooked yet crunchy.Once the onions have slightly changed colour, add in the salt, sugar, black pepper powder, red chili sauce and mustard sauce, give it a good stir.Toss the potatoes in this spice mixture, up the heat and saute for a couple of minutes.Reduce the flame and mix in the mayonnaise.
Turn off the flame.Garnish with spring onion greens and serve warm.Serve Mustard Mayo Baby Potato Salad along with French Onion Soup Recipe and Garlic Bread With Herb Butter Recipe , https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Mustard_Mayo_Baby_Potato_Salad_Recipe-1_1600.jpg, 11
Ingredients: salt,ginger,mustard seeds,asafoetida (hing),red chilli powder,baking soda,gram flour (besan),curry leaves,potato (aloo),rice flour,turmeric powder,green chillies,sunflower oil

Low Pot Alo Ponda Recipe - Matte's Pit Paneer Pan, Salt - to taste,1 inch Ginger - grated,1 teaspoon Mustard seeds,1/4 teaspoon Red Chilli powder,3 Potatoes (Aloo) - boiled & mashed,1/8 teaspoon Baking soda,2 Green Chillies - finely chopped,1/4 cup Rice flour,1 sprig Curry leaves - finely chopped,1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Sunflower Oil,1/4 teaspoon Asafoetida (hing),1 cups Gram flour (besan), 50, South Indian Recipes, To begin making the Low Fat Aloo Bonda Recipe, first prep all the ingredients ready and boil the potatoes and keep ready as well.
In a small mixing bowl, add the besan, rice flour, turmeric powder, 1/4 teaspoon red chili powder,  baking soda and salt.
Add a little water at a time and make a thick batter.
Keep this aside.To make the aloo bonda masala, heat a pan with a teaspoon of oil over medium heat.
Add the mustard seeds and allow it to crackle.
Add the curry leaves, green chillies, ginger, potatoes, turmeric powder, red chilli and asafoetida powder.Add salt to taste and mix well.Divide potatoes into lemon size portions.
Add a teaspoon of oil in each cavity of the kuzhipaniyaram pan and place over medium heat.Dip aloo bonda masala in batter and place into the cavities and pan fry until browned and crisp.
Serve the aloo bonda with mint chutney and a cup of filter coffee as a tea time snack.
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