anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,salt,ginger,ghee,brinjal (baingan eggsplant),red chilli powder,coriander (dhania) leaves,onion,coriander powder,turmeric powder,green chillies,garam masala powder

Baingan Bharta Recipe - Smoked Roasted Eggplant with Green Chillies and Ginger, 4 sprig Coriander (Dhania) Leaves - finely chopped for garnish,1 Brinjal (Baingan / Eggplant),1/2 teaspoon Coriander Powder (Dhania),1 Tomato - finely chopped,Salt - to taste,1 teaspoon Red Chilli powder,1/2 teaspoon Garam masala powder,2 Green Chillies - finely chopped,1 Onion - finely chopped,2 inch Ginger - finely chopped,2 tablespoons Ghee,1/4 teaspoon Turmeric powder (Haldi), 60, North Indian Recipes, To begin making the Baingan Bharta Recipe , first prep all the ingredients and keep them ready.The brinjal needs to be roasted and can be roasted in two ways; in the oven or on the gas flame.Method using the oven for roastingPreheat the oven to 180 C.
Place the brinjal on a baking sheet and place in the preheated oven for about 30 minutes or until the brinjal has started to soften and the outer skin is charred.When you prick inside with a knife, you can feel that the brinjal has become tender, if not continue to roast until done.Method using the flame for roastingPlace the brinjal on the stove top flame, with continuous monitoring, using tongs to turn the brinjal around while it is roasting.After about 10 minutes you will notice that the brinjal’s skin begins to char and the inside begins to get tender.
To test, when you insert a knife you will feel it is soft and not hard.
If hard continue to roast until done.Once brinjal is roasted allow the brinjal to cool down.
Peel the charred skin of the cooled brinjal and discard the skin.
Coarsely mash the pulp using a fork or mince finely using a knife.Heat ghee in a pan over medium high heat.
Add the cumin seeds and allow seeds to crackle.
Add the grated ginger and chopped onions, sauté over medium heat until the onions are tender.Then add the chopped tomatoes, turmeric powder, green chillies, coriander powder, garam masala powder and chilli powder.Stir to combine and sauté until all the ingredients come together for about couple of minutes and the tomatoes become soft and mushy.Stir in the roasted brinjal and salt.
Turn the heat to low and simmer the Baingan Bharta for about 10 minutes or so until it gets well combined with the tomatoes and spices.Once done turn off the heat, check the salt and seasonings and adjust to taste accordingly.
Finally garnish with freshly chopped coriander leaves and serve hot.Serve the Baingan Bharta Recipe along with hot Kadai Paneer, Dal Makhani, Phulka to enjoy your special weekend meal with family., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Dry/Baingan_Bharta_Sabzi_Recipe_Smoked_Roasted_Eggplant_with_Green_Chillies_and_Ginger-1.jpg, 12
Ingredients: salt,green beans (french beans),red bell pepper (capsicum),ginger,vegetable stock,pepper,cloves garlic,carrot,soy sauce,chilli vinegar,sugar,dry red chillies,green bell pepper (capsicum),tofu,red chilli sauce,corn flour mixed water,sunflower oil

Sweet & Spicy Vegetable Hong Kong Style Recipe, 3 Dry Red Chillies - halved,1-1/2 cups Vegetable stock,1/4 cup Green beans (French Beans) - cut into inch pieces,1/2 Green Bell Pepper (Capsicum) - cut into chunks,1 Carrot (Gajjar) - cut into chunks,2 teaspoons Red Chilli sauce,2 inch Ginger - grated,2 tablespoons Soy sauce,2 tablespoons Corn flour - mixed with 1/4 cup water,1/2 teaspoon Sugar,2 teaspoon Chilli vinegar,200 grams Tofu - cut into cubes,3 cloves Garlic - finely chopped,Salt and Pepper - for seasoning,2 tablespoon Sunflower Oil,1/2 Red Bell pepper (Capsicum) - cut into chunks, 30, Cantonese, To begin making the Sweet and Spicy Vegetable Hong Kong Style Recipe heat the oil in a wok on high heat add the garlic, ginger, green bell peppers and the carrots and green beans.
Stir fry on high heat for a few minutes until you have tender-crisp vegetables.Once done add the chillies, tofu and stir-fry for 2 more minutes on high heat.
After two minutes add the soy sauce, chilli sauce, vinegar, sugar, salt, and pepper and mix well.Add the cornflour paste and the vegetable stock; simmer until the sauce thickens.
Turn off heat and serve Sweet and Spicy Vegetable Hong Kong Style hot.Serve the Sweet & Spicy Vegetable Hong Kong Style Recipe along with Sichuan fried Rice for a delicious asian dinner., https://www.archanaskitchen.com/images/Sweet_and_Spicy_Vegetable_Hong_Kong_Style_Recipe-1.jpg, 17
Ingredients: sunflower seeds,salt,ghee,jaggery,badam (almond),phool makhana (lotus seeds)

Makhana Badam Mixture Recipe - Healthy Snack/ Trail Mix, 1/3 cup Sunflower seeds,1 cup Badam (Almond),1 tablespoon Ghee,2 cups Phool Makhana (Lotus Seeds),1 pinch Salt,1/4 cup Jaggery - crushed, 30, Fusion, To begin making the Makhana Badam Mixture/ Trail Mix, in a mixing bowl, combine the makhanas along with the salt and ghee and toss it well, ensuring all the makhanas are evenly coated.
Preheat an oven to 180 degree celsius.
Transfer the ghee coated makhanas onto a baking tray and allow them to roast for a good 15-18 minutes, until they turn crisp.
Remove from the oven and transfer to a mixing bowl.
In the same tray place the almonds and allow them to roast for 10-12 minutes, remove from the oven and transfer it into the same the bowl as the makhanas.
Into the makhana badam mix, add in the sunflower seeds, jaggery and give it a good mix.
Transfer this entire mixture back into the tray and flash bake for 5-7 minutes, at 200 degree celsius.
 This process will allow the jaggery to melt.
Once done, remove from the oven and allow it to cool.
The Makhana Badam Mixture/ Trail Mix will be a little sticky till it dries up.
Once it dries up and cools down,  transfer the Makhana Badam Mixture/ Trail Mix into an airtight container and store.
You can make this for the festival for Diwali and serve it as a healthy snack for friends and family.Serve Makhana Badam Mixture/ Trail Mix as an on the go snack for road trips or picnics or serve it as an evening snack along with a Fresh Figs Strawberry and Banana Smoothie Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shyma_Menon/Makhana_and_Badam_Trail_Mix_Recipe_-_High_Energy_Snack-4_1600.jpg, 6
Ingredients: coriander (dhania) leaves,salt,arhar dal moong dal,cloves garlic,mustard,curry leaves,oil,tamarind paste,green chillies

Garlic Dal Recipe, 1 cup arhar dal - or moong dal, 1 tablespoon oil, 10 cloves garlic, 10 curry leaves, green Coriander - little, 5 green chillies - add to your taste, 1 teaspoon mustard, salt - as per taste, 1/4 cup tamarind paste, 40, North Indian Recipes, To make garlic lentils, first cook the lentils in a pressure cooker with water.
After cooking, keep it to cool down.
Now roast green chillies in a pan without oil.
Remove separately.
Now mix dal, green chillies, garlic, tamarind paste and salt in a mixer and grind them.
Now heat oil in a pan.
Add mustard seeds and curry leaves.
After 10 seconds, add powdered lentils to it and turn off the gas.
After closing, garnish with green coriander.
Serve Garlic Dal with gourd elder greens, boondi raita and phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/Garlic_Dal.jpg, 9
Ingredients: baking powder,salt,orange,apple cider vinegar,milk,baking soda,sugar,eggs flax eggs replacer,cranberries dried,flour (maida),butter,instant oats (oatmeal),walnuts

Oats, Cranberry And Walnut Bread Recipe, 1/2 cup Cranberries - dried,1 1/2 cups All Purpose Flour (Maida),1 Whole Egg - Flax Egg Replacer,1/2 cup Sugar,1/2 cup Walnuts - toasted,1 cup Milk,1 tablespoon Apple cider vinegar,1/4 cup Butter (unsalted) - melted,1/2 teaspoon Baking soda,1/2 cup Instant Oats (Oatmeal),1-1/2 teaspoon Baking powder,1 tablespoon Orange Zest (Rind) - fresh,1 teaspoon Salt, 75, Continental, To begin making Oats, Cranberry and Walnut Bread preheat oven to 180 C and line a standard 9x5 loaf tin and grease with butter and dust with flourIf using dried cranberries, soak them in 1/2 cup of water with 1 tablespoon sugar for 20 minutes.
Strain any extra liquid and keep aside.Meanwhile stir in vinegar to milk and let it stand for 5 minutes.Pulse instant oats in a food processor to get a coarse powder (not to make it fine).In a large mixing bowl combine the flour, oats, baking powder, baking soda, salt and sugar.In another medium bowl beat together egg (or flax egg) lightly, add milk and vinegar mixture, melted butter, orange zest and stir together.Pour in the egg mixture to the flour mixture.
Stir together all the ingredients just until the bread batter is combined -don't over mix the batter.Fold in the chopped walnuts and cranberries into the above bread batter.
Transfer the batter to the greased loaf tin and bake for 30-35 minutes or until a toothpick comes out clean.Once the bread is baked, remove from the oven and allow it to cool completely.
Serve the Oats, Cranberry And Walnut Bread as a tea time snack along with masala chai., https://www.archanaskitchen.com/images/archanaskitchen/Dessert_Cakes/Oats_cranberry_and_walnut_quick_bread.jpg, 13
Ingredients: cashew nuts,wheat (dalia godumai rava),cardamom (elaichi) podsseeds,coconut,jaggery,badam (almond),poppy seeds,coconut oil virgin oil

Vegan Godhi Payasa Recipe  - Lapsi Kheer, 3 Cardamom (Elaichi) Pods/Seeds - crushed finely,1 cup Broken Wheat (Dalia/ Godumai Rava),3 tablespoons Coconut Oil - virgin oil,10 Cashew nuts,1/4 cup Fresh coconut - grated,2 teaspoons Poppy seeds,1-1/4 cup Jaggery,10 Badam (Almond), 170, South Indian Recipes, To begin making the Vegan Godhi Payasa recipe, soak almonds and cashews in water for an hour.Grind almonds (peeled), cashews, poppy seeds and coconut with little water into a smooth paste in a mixer grinder.Wash and soak the broken wheat in water for 1 hour.
Drain the broken wheat using a colander and squeeze excess water with your hands.Heat coconut oil in a heavy bottomed pan on low flame, and add the broken wheat and saute it until it is fluffy and starts to turn golden.Next, add the jaggery and stir it around for a couple of minutes until the broken wheat absorbs the sweetness, add the crushed cardamom.
Once the pan loses moisture and starts to catch the bottom, add 3 cups of water, cover and cook on medium heat until 90 percent of the water is absorbed.
Now, add the above prepared nut paste, mix it all together and cook for 3 to 4 minutes.
Add some water if required to adjust the consistency according to your preference.
Serve hot or chilled.You can garnish with dried fruit and nuts if you wish, since we use the nut paste and the texture of the Broken wheat is quite nutty you will not miss any dry fruit garnish.Serve Vegan Godhi Payasa as a dessert after your meal of Mixed Vegetable Sambar, Steamed Rice, Carrot And Beans Thoran and Elai Vadam.., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Gauravi_Vinay/Vegan_Godhi_Payasa_Lapsi_Kheer.jpg, 8
Ingredients: salt,ginger,green chilli,poha (flattened rice),paneer,chaat masala powder,red chilli powder,flour (maida),carrot,coriander (dhania) leaves,lemon,black pepper powder,potato (aloo),wheat bread crumbs,garam masala powder,sunflower oil

Healthy Vegetable Poha Cutlet Recipe -Vegetable Beaten Rice Patty, Whole Wheat Bread crumbs - for coating,2 sprig Coriander (Dhania) Leaves - finely chopped,1/4 cup Carrot (Gajjar) - grated,1 inch Ginger - chopped,Salt - to taste,1 teaspoon Lemon juice,3 Potatoes (Aloo) - boiled,1/4 cup Paneer (Homemade Cottage Cheese) - grated,1/2 teaspoon Black pepper powder,1/2 teaspoon Garam masala powder,Sunflower Oil - for shallow frying,2 teaspoon All Purpose Flour (Maida),2 cups Poha (Flattened rice),2 Green Chilli - chopped,1/2 teaspoon Red Chilli powder,1 teaspoon Chaat Masala Powder, 55, North Indian Recipes, To begin making Vegetable Poha Cutlet Recipe, place the beaten rice in a sieve and wash it thoroughly with water for a few seconds.
Keep aside for 10 minutes to make it soft.Take the boiled potatoes and mash them finely.Put mashed potatoes in a bowl and add soaked poha, grated carrot, grated paneer or channa, salt to taste, black pepper powder, garam masala powder, chat masala powder, red chilli powder, chopped ginger, chopped green chilly, coriander leaves and lastly add lemon juice.
Mix all the ingredients until well combined.Take a generous portion of the mixture and shape each into a cutlet or give the desired shape of your choice.
Prepare rest of the cutlets in the same way.Put all-purpose flour/maida in a bowl and make a thin paste with little water.
Add salt and black pepper; mix it well till no there are no lumps in the mixture.Dip each vegetable poha cutlet one by one in the flour paste and then coat with bread crumbs.
Prepare the rest of the cutlets in the same way.Take a non-stick pan and add a little oil for shallow frying.
Let the oil get hot on medium heat.
Now add prepared vegetable poha cutlets and shallow fry until golden brown on both the sides and crisp.Your Vegetable Poha Cutlet is ready, remove them on an absorbent papaer and then transfer them to a serving plate.Serve Vegetable Poha Cutlet with Dhaniya Pudhina Chutney, Date And Tamarind Chutney or any other chutney of your choice.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Reshu_Drolia/Vegetable_Poha_Cutlet_Evening_Snacks_Recipe.jpg, 16
Ingredients: salt,yellow moong dal (split),coriander (dhania) leaves,red chilli powder,cloves garlic,water,dry ginger powder,onion,cumin seeds (jeera),coconut oil,lemon,black pepper powder,turmeric powder

Dal Shorba Recipe - Indian Style Lentil Soup, Salt - as required,2 teaspoons Coconut Oil,1/2 teaspoon Dry ginger powder,1 teaspoon Cumin seeds (Jeera),1 teaspoon Lemon juice,1/2 teaspoon Black pepper powder,1 Onion,1/3 teaspoon Red Chilli powder,1/4 cup Yellow Moong Dal (Split),1/4 teaspoon Turmeric powder (Haldi),2 cups Water,Coriander (Dhania) Leaves - for garnishing,6 cloves Garlic, 25, North Indian Recipes, To begin making Dal Shorba (Lentil Soup), we have to first wash the moong dal.Next, pressure cook the moong dal for 2 whistles or boil by adding enough water until it is cooked soft.
Release the pressure naturally.
Once cooked, mash the dal well or puree it with hand blender.
Keep aside.Heat a pan with teaspoon of oil, add finely chopped onion and garlic.
Saute until translucent.Pour the mashed dal along with 2 cups of water.
Add required amount of salt, turmeric powder, ginger powder, pepper powder and red chili powder.Mix well and simmer the flame for 2-3 minutes stirring it occasionaly and ensuring that the dal is not sticking to the bottom.Once done, switch off and add lemon juice.
Mixe well and keep it aside.To prepare the tempering, add a teaspoon of oil in a tadka pan.
Once the oil is hot, add cumin seeds and allow it to crackle.
Turn off the flame.Pour this tempering over the Dal Shorba and garnish with chopped coriander leaves.
Transfer the soup into a bowl and garnish it with cream or crushed cumin seeds.Serve Dal Shorba as a soup along with a starter like Achari Paneer Tikka and complete your North Indian Style lunch on a Sunday with Tawa Paratha and Aloo Baingan Ki Sabzi.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/Dal_Shorba_Yellow_Moong_Dal_Soup_1600.jpg, 13
Ingredients: salt,banana stem skin,tamarind water,coconut,mustard seeds,sesame (gingelly) oil,dry red chilli,curry leaves,white urad dal (split),coriander (dhania) seeds,methi seeds (fenugreek seeds),turmeric powder,kala chana (brown chickpeas)

Peanut Banana Tiger Coconut Broth Recipe (Banana Stem Surri with Fruit Chickpeas Recipe), 250 grams Banana Stem - skin peeled and cut into small pieces,1 cup Kala Chana (Brown Chickpeas) - soaked in water overnight,1 tablespoon Coriander (Dhania) Seeds,1/2 teaspoon Mustard seeds,Salt - to taste,1 cup Tamarind Water,1/2 cup Fresh coconut - grated,3 Dry Red Chilli,2 sprig Curry leaves - roughly torn,1/2 teaspoon Sesame (Gingelly) Oil,2 teaspoon White Urad Dal (Split),1 teaspoon Methi Seeds (Fenugreek Seeds),1 teaspoon Turmeric powder (Haldi), 530, Tamil Nadu, We begin making the Kondakadalai Vazhathandu Puli Thengai Kuzhambu Recipe (Banana Stem Curry with Black Chickpeas Recipe) by pressure cooking the Kala channa with some water first in the pressure cooker for 4 whistle.
Release the pressure naturally.Then empty the black chickpea into a bowl, then in the same pressure cooker, add the banana stem with little water, salt and cook it for 1 whistle and rest.Heat a heavy bottomed pan, add oil and crackle mustard seeds and curry leaves.
Then add the ground paste and sauté for few minutes, you can add little water.Finally add the cooked banana stem and chickpeas, season it well and add some water to make it little gravish.
Serve the Kondakadalai Vazhathandu Puli Thengai Kuzhambu Recipe (Banana Stem Curry with Black Chickpeas Recipe) along with steam rice or Hot Phulka to enjoy your dinner meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Kondakadalai_Vazhathandu_Puli_Thengai_Kuzhambu_Recipe_Banana_Stem_Curry_with_Black_Chickpeas_Recipe.jpg, 13
Ingredients: salt,chana dal (bengal gram dal),karela (bitter gourd pavakkai),mustard seeds,asafoetida (hing),sesame (gingelly) oil,dry coconut (kopra),water,curry leaves,dry red chillies,onion,methi seeds (fenugreek seeds),peanuts (moongphali),coriander powder,turmeric powder,sambar powder,sweet potatoes,tamarind lemon

Sweet Potato And Bitter Gourd Kulambu Recipe, 4 Dry Red Chillies,Water - as required,1 tablespoon Raw Peanuts (Moongphali),1-1/2 tablespoon Sambar Powder,1/4 cup Onion - thinly sliced,1/2 cup Sweet Potatoes,1 cup Karela (Bitter Gourd/ Pavakkai) - chopped,1 teaspoon Coriander Powder (Dhania),Salt - as needed,1 teaspoon Mustard seeds,2 teaspoons Methi Seeds (Fenugreek Seeds),2 teaspoons Chana dal (Bengal Gram Dal),1/4 teaspoon Asafoetida (hing),1 teaspoon Turmeric powder (Haldi),1 Tamarind - lemon sized,1 tablespoon Dry coconut (kopra),Curry leaves - few,Sesame (Gingelly) Oil - as required, 50, Indian, To begin making the Sweet Potato And Bitter Gourd Kulambu recipe, soak tamarind in water and squeeze the juice.Take a wok/kadai or a clay pot and add oil.
Temper with mustard seeds, bengal gram, methi seeds, peanuts, red chilli and dry coconut.
Add onions and fry them until translucent.
Add sweet potato and fry until they are half cooked.At this stage add bitter gourd pieces and cook for 2 minutes.
Add curry leaves, salt, turmeric powder, sambar powder & coriander powder.
Mix them well.After 2 minutes, add tamarind water and cook until the mix thickens.
Once it is done, switch off the heat.Sweet Potato Bitter Gourd Kulambu is ready to serve.
Serve Sweet Potato And Bitter Gourd Kulambu along with Steamed Rice, Chow Chow Thoran and Elai Vadam for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Neeru_Srikanth/Sweet_Potato__Bitter_Guard_Kulambu.jpg, 18
Ingredients: tomato,salt,cumin powder (jeera),coriander (dhania) leaves,sev variety,chaat masala powder,red chilli powder,onion,lemon,peanuts (moongphali),cucumber,turmeric powder,sunflower oil

Peanut Bhel Recipe, 1 tablespoon Lemon juice,1/2 teaspoon Cumin powder (Jeera),1/2 cup Cucumber - finely chopped,Salt - to taste,1 Tomato - finely chopped,300 grams Raw Peanuts (Moongphali),1/4 cup Coriander (Dhania) Leaves - finely chopped,1 Onion - finely chopped,2 tablespoons Sev - thin variety,1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Sunflower Oil,1/2 teaspoon Red Chilli powder,1 teaspoon Chaat Masala Powder, 25, Indian, To begin making Peanut Bhel Recipe, we first start with making the spiced peanuts.Heat oil in a pan, add the peanuts and roast till they pop and turn brown, keep sauteing on medium heat.
You can opt to remove the outer layer.Add in the red chilli, turmeric, roasted cumin, chaat masala and salt and mix well.
Saute for couple of minutes.
The spiced peanuts are ready.To make the Peanut Bhel Recipe, take a big bowl, add the chopped onion, tomato, cucumbers, coriander leaves and mix well.Add in the spiced peanuts, lemon juice mix well.
Check for the seasoning of salt.Divide the bhel into 4 plates, garnish with more coriander leaves, sev and serve.Serve the Peanut Bhel Recipe as a party appetizer or as an evening tea time snack along with a cup of Adrak Chai Recipe (Indian Style Ginger Tea ).
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Peanut_Bhel_Recipe_.jpg, 13
Ingredients: tomato,wheat brown bread,salt,sambar powder,mustard seeds,curry leaves,coriander (dhania) leaves,onion,turmeric powder,green chillies,butter

Quick and Easy Bread Upma Recipe, Butter - for cooking,2 sprig Coriander (Dhania) Leaves - finely chopped,Salt - to taste,1 teaspoon Mustard seeds,16 Whole Wheat Brown Bread,2 Green Chillies - finely chopped,3 Tomatoes - chopped small,1 teaspoon Sambar Powder,3 sprig Curry leaves,1 teaspoon Turmeric powder (Haldi),2 Onions - thinly sliced, 45, Indian, To begin making the bread upma recipe, we will first toast the bread.
You can toast it in your toaster or on a skillet.Once the bread is toasted, apply the softened butter over the toasted bread.
Next cut the bread into small dices and keep aside.In a large wok or a kadai, heat 1 tablespoon of oil on medium heat and add in the mustard seeds.
Allow the mustard seeds to crackle and add in the onions and green chillies.
Saute the onions on medium heat, until soft and tender.Once the onions are soft, add in the tomatoes, curry leaves, turmeric powder and sambar powder.
Stir and cook the tomatoes until they turn lightly soft as well.Finally add in the salt and the toasted buttered bread pieces.
Stir well to combine all the ingredients and stir fry on medium to high heat for a couple of minutes.We stir fry just to make sure the bread pieces have got all the spices and salted well.
Check salt levels.
Remember the butter you used could have some salt as well.Stir in the chopped coriander leaves into the bread upma to get the delicious fresh flavour.Serve the Bread Upma Recipe for a healthy breakfast along with Papaya Banana Smoothie Recipe, https://www.archanaskitchen.com/images/archanaskitchen/Indian_Breakfast_Tiffins/Breakfast_Spicy_Bread_Upma_Poha_Recipe-4.jpg, 11